xiaoxl/recipe_data huggingface dataset:
Oatmeal Jumbos


Ingredients:
peanut butter, butter, brown sugar, granulated sugar, baking powder, baking soda, eggs, vanilla, rolled oats, peanuts, pecans

Directions:
Preheat oven to 350 degrees.
In a mixing bowl, beat butter and peanut butter with an electric mixer for 30 seconds.
Add sugars, baking powder, and soda; beat until combined.
Beat in eggs and vanilla.
Stir in oats, then nuts, then candy pieces.
Drop dough by 1/4-cup measure 4" apart onto ungreased cookie sheets without sides (I can only fit 5 on each cookie sheet]. Bake at 350 degrees for 15 minutes or until edges are light golden brown.
Remove from oven and let stand for 1 minute before transferring to a wire rack to cool.
Crock Pot Sauerkraut Soup


Ingredients:
chicken broth, Polish sausage, celery, green pepper, onion, potatoes, carrots, fresh mushrooms, sauerkraut, pepper, dill weed

Directions:
Put all ingredients in crock-pot; cook on low for 10 hours.
(You can start it on high for 3 hours to lesson cooking time.].
Zucchini with Chickpea and Mushroom Stuffing
Category: side-dish
By jackie

A great vegetable dish that can be used as a centerpiece or as a side. Can be lovely when served with tomato based sauce and a green vegetable, or I have even had them with traditional roasted vegetables at Christmas.

Ingredients:
4  zucchini, halved
1 tablespoon olive oil
1  onion, chopped
2 cloves garlic, crushed
½ (8 ounce) package button mushrooms, sliced
1 teaspoon ground coriander
1 ½ teaspoons ground cumin, or to taste
1 (15.5 ounce) can chickpeas, rinsed and drained
½  lemon, juiced
2 tablespoons chopped fresh parsley
sea salt to taste
ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a shallow baking dish. Scoop out the flesh of the zucchini; chop the flesh and set aside.  Place the shells in the prepared dish. Heat oil in a large skillet over medium heat.  Saute onions for 5 minutes, then add garlic and saute 2 minutes more.  Stir in chopped zucchini and mushrooms; saute 5 minutes.  Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper.  Spoon mixture into zucchini shells. Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 107.4
Fat: 2.7 g
Saturated fat: 0.3 g
Carbohydrates: 18.4 g
Sugars: 2.7 g
Dietary fiber: 4.5 g
Protein: 4.5 g
Sodium: 170 mg
Puerto Rican Mondongo
Category: soups-stews-and-chili
By Amy

This simple, nourishing stew of tripe and vegetables is found in innumerable variations throughout Latin America and around the Caribbean. On the islands of Aruba and Curaçao, it is known as sopi mondongo. Cooking Puerto Rican food is a bit similar to Island and Spain cuisine; it has a distinctive flavor combined with foreign influences using native seasonings and ingredients. Serve in deep bowls with white rice and avocados.

Ingredients:
3 pounds beef tripe, trimmed of fat and cut into cubes
4  lemons, juiced
water to cover
3 quarts beef stock, divided
8 ounces cassava, peeled and cubed
8 ounces potatoes, peeled and cubed
8 ounces yams, peeled and cubed
8 ounces pumpkin, peeled and cubed
8 ounces sweet potatoes, peeled and cubed
½ (16 ounce) can tomato sauce
⅔ cup sofrito
1 ear corn, cut into 1-inch pieces
salt and ground black pepper to taste

Directions:
Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes. Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe. Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours. Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.

Prep time: 40 mins
Cook time: 2 hrs 40 mins
Total time: 3 hrs 30 mins
Yields: 8 servings

Calories: 351.1
Fat: 9.6 g
Saturated fat: 3.1 g
Carbohydrates: 43.2 g
Sugars: 8.3 g
Dietary fiber: 5 g
Protein: 22.3 g
Cholesterol: 171.5 mg
Sodium: 489.5 mg
Magic Cinnamon Rolls


Ingredients:
butter, sugar, cinnamon, marshmallows

Directions:
Preheat oven to 350ºF.
Mix together cinnamon and sugar in a small dish. Set aside.
Melt butter in a small dish. Set aside.
Dip marshmallow in butter, followed by cinnamon sugar mixture.
Wrap marshmallow in a crescent roll, pinching to seal all edges and openings.
Dip entire filled crescent roll in butter, followed by cinnamon sugar mixture again.
Transfer to a muffin tin.
Repeat for all crescent rolls.
Bake 8-12 minutes, until cooked through and poofy.
Allow to cool for a few minutes before enjoying and witnessing the magic of the disappearing marshmallow!
Butter Brickle Cake


Ingredients:
butter, sugar, vanilla, flour, cornstarch, baking powder, salt, milk, pecans, sugar, flour, applesauce, nutmeg, butter, dates, egg, pecans, butter, confectioners' sugar, vanilla

Directions:
For CAKE:
Heat oven to 350°.  Grease and flour two 9" layer cake pans.
Cream 2/3 cup butter, 1 2/3 cup sugar, 1 egg and 2 eggs whites (saving 2 egg yolks for filling] and vanilla together until fluffy.  Beat 5 minutes on high speed.
Sift together flour, corn starch, baking powder and salt. Mix in alternately with milk.  fold in 1 cup chopped pecans.
Pour into prepared pans.  Gently tap pans on counter to 'settle' batter (and eliminate 'holes' in cake layers.].
Bake for 30-35 minutes. Remove cakes from oven when a toothpick inserted into center of cake comes out 'clean'.
Set cake pans on cooling racks for 5 minutes.
Invert cakes onto cooling racks, removing cake pans.  Cool completely before assembling cake.
For FILLING:
Mix 1/2 cup sugar, 1 tbsp flour, apple sauce, nutmeg, 1/2 cup butter, chopped dates (or raisins] in saucepan.  Cook over low heat until mixture boils.  Boil 1 minute.
Pour 1/2 mixture in beaten egg yolks, stirring constantly, then stir into filling in saucepan.  Bring to a boil, stirring constantly.
Add 1/2 cup chopped pecans.
Remove from heat and let cool before filling cake.
For FROSTING:
Beat 1/3 cup butter, softened with 3 cups confectioners' sugar.  Stir in cream and 1 1/2 tsp vanilla until smooth.
To ASSEMBLE:
Place one layer of cake on plate.  Spread filling evenly over. Center 2nd layer over.  If necessary, trim sides to make even. Spread thin coating of frosting around sides.
Frost sides and then top, spreading frosting evelyn, suing a swirl pattern to add dimension and texture.
Sprinkle toffee pieces evenly over top.
Cover with cake dome until ready to serve.
Golden Peanut Butter Bars


Ingredients:
flour, light brown sugar, egg, butter, peanuts, sweetened condensed milk, peanut butter, vanilla extract

Directions:
Preheat oven to 350 degrees F.
In large mixing bowl, combine flour, brown sugar and egg.
Cut in cold butter until crumbly.
Stir in peanuts.
Resurve 2 cups crumb mixture; press remaining mixture on bottom of 13x9 inch baking pan.
Bake 15 minutes or until lightly browned.
Meanwhile, in another large mixing bowl, beat Milk, peanut butter and vanilla.
Spread over prepared crust; top with reserved crumb mixture.
Bake an additional 25 minutes or until lightly browned.
Cool and cut.
Baby Food Pasta


Ingredients:
flour, cold water, flour

Directions:
By Hand: Put flour into a mixing bowl making a well in the center for the baby food.  Incorporate flour into baby food by mixing in the well slowly pulling in the flour.  If using a Kitchen aide mixer use the dough mixer and it will do this for you. You should get a ball after a while.  It should feel like play dough.  If it does not start to ball you may need to add more water.  If it is too sticky add more flour.
By Food Processor:  Put flour into a food processor bowl add the wet ingredients and 1 tsp oil to the flour in the food processor. Turn on the processor and mix until ingredients are evenly distributed. Mixture will be sandy and crumbly. With the processor running, add another 1 Tbsp cold water through a feed tube. At this stage the mixture should start coming together into a ball. If you are not getting a ball after 30 seconds of mixing, open the processor and squeeze a chunk of dough with your fingers. If it comes together and feels like play dough, it's done. If not, restart the processor and drizzle in a little more water, 1 tsp at a time.
Turn the dough out onto a work surface and gather into a ball. Knead for 8 minutes. The dough should be soft, pliable, and slightly tacky, but not sticky. It should not stick to the work surface or your hands. If it sticks, add a little flour and continue kneading. Don't short cut this step. Kneading is what develops gluten and makes your dough elastic and workable later.
Let dough rest 1 or more hours.
If you have a pasta machine divide the dough into thirds and follow the directions for your pasta machine.
If you are making it by hand roll out very thin and cut as desired.
Dry.  Remember when you go to cook it, fresh pasta only takes a couple minutes to cook.  The longer it is dried the longer it needs to cook.
Peanut Butter Cake


Ingredients:
flour, baking powder, salt, peanut butter, butter, brown sugar, eggs, vanilla extract, milk

Directions:
Preheat oven to 350 degrees F.  Grease and flour a 8x8 inch pan.
Sift together the flour, baking powder and salt.  Set aside.
In a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in vanilla.
Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pan.
Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool in pan.
Fresh Herb Stuffed Tomatoes


Ingredients:
tomatoes, unsalted butter, olive oil, onion, garlic cloves, chives, fresh parsley, fresh basil, dried oregano, parmesan cheese, tomato juice, egg

Directions:
Preheat oven to 375°F  Grease a 9x13" baking dish.
Cut tops off tomatoes and spoon out the flesh.  Place flesh in a sieve and press down lightly to retain juices (you will need 1/4 cup of juice total].  Blot insides of tomatoes with a towel to remove excess juices.  Season insides with salt and pepper.
Melt butter with 2 tbs of the olive oil in a skillet over LOW heat.  Add onion and saute for 5 minutes.  Add garlic and saute for 3 minutes.  Remove from heat.
Stir in bread crumbs, herbs and Parmesan.  Stir in reserved 1/4 cup tomato juices and then the egg.
Stuff tomatoes with breadcrumb mixture. Place tomatoes in prepared baking dish in a single layer.
Drizzle with remaining 2 tbs of olive oil.
Bake for 30 minutes until topping is browned and crisp.
Serve immediately while hot/warm.
Strawberry Summer Salad
Category: salad
By The Dahl House

I stopped at a deli and ordered a meal that came with this salad. The salad was so different that I didn't even want to try it. I did try it and loved it! I created my own version at home. Everyone loves it! You can use spinach leaves entirely if you prefer, or mix in any kind of greens you like.

Ingredients:
1 cup mayonnaise
¼ cup white sugar
1 tablespoon white vinegar
1 tablespoon poppy seeds
1 head iceberg lettuce, torn into bite-size pieces
1 bunch fresh spinach, washed, stems removed
½ cup diced red onion
1 (16 ounce) package fresh strawberries, hulled and sliced

Directions:
Make a dressing by whisking together the mayonnaise, sugar, and vinegar in a small bowl. Stir in the poppy seeds; set aside. Toss together the lettuce, spinach, and onion in a large bowl. Drizzle the dressing over the salad and toss to coat. Add the strawberries and lightly toss again. Serve immediately.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 268.8
Fat: 22.7 g
Saturated fat: 3.4 g
Carbohydrates: 16.2 g
Sugars: 11.3 g
Dietary fiber: 3.1 g
Protein: 2.8 g
Cholesterol: 10.4 mg
Sodium: 197.7 mg
Maple Syrup Taffy
Category: desserts
By tessia

Great for people who live up north with lots of snow. I love to make it with my little brothers! Do not let the syrup burn.

Ingredients:
2 cups real maple syrup
1 gallon clean fresh snow
15  wooden pop sticks

Directions:
Pack a large  bowl or baking dish full of clean, fresh snow. Smooth the top of the snow flat, and place it in the freezer to stay cold while you cook the taffy. Pour the maple syrup into a large saucepan, bring it to a boil, and cook over medium-low heat, stirring with a wooden spoon, until a candy thermometer reads between 235 and 245 F (112 to 118 C), or a small amount of syrup dropped into cold water forms a firm ball. Pour about 2 tablespoons of syrup per piece over the snow in thin lines about 5 inches long. Let the syrup strips cool and become firm for 3 to 5 seconds. Pull the candy strips out of the snow, and then wind into a lollipop around the end of a wooden pop stick. Eat while still a little warm.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 15 pieces

Calories: 109.6
Fat: 0.1 g
Carbohydrates: 28.2 g
Sugars: 25 g
Sodium: 11.7 mg
Mocha Frosting
Category: desserts
By Samantha S

Delicious mellow coffee flavor makes this frosting a favorite on chocolate cake. Eat with a spoon or use to frost a cool cake.

Ingredients:
2 tablespoons warm milk
½ teaspoon instant coffee powder
1 (16 ounce) package confectioners' sugar
6 tablespoons butter, melted
¼ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract

Directions:
Stir warm milk and coffee powder in large bowl until the coffee dissolves completely. Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.

Prep time: 10 mins
Total time: 10 mins
Yields: 16 servings

Calories: 152.4
Fat: 4.6 g
Saturated fat: 2.9 g
Carbohydrates: 28.8 g
Sugars: 27.6 g
Dietary fiber: 0.4 g
Protein: 0.4 g
Cholesterol: 11.6 mg
Sodium: 32.1 mg
Pull-Apart Hot Cross Buns
Category: bread
By Amanda Kay Lohrer

Infused with cardamom spice, these taste as wonderful as they smell. These buns are requested by family and friends every Easter and they are easy to make in your bread machine!

Ingredients:
1 (.25 ounce) package active dry yeast
¼ cup water
4 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup white sugar
1 teaspoon ground cardamom
1 ¼ cups lukewarm milk
½ cup butter, melted
1  egg
¼ cup golden raisins  (Optional)
¼ cup dried cherries  (Optional)
¼ cup dried cranberries  (Optional)
2 ½ cups confectioners' sugar
¼ cup milk
1 teaspoon almond extract

Directions:
Sprinkle the yeast over the warm water and let stand until dissolved, about 5 minutes. Place the flour, salt, sugar, cardamom, 1 1/4 cups of milk, butter and egg into the bread machine. Pour the yeast mixture on top. Close the lid and set the machine for the Dough setting. If using raisins, dried cherries or dried cranberries, add them at the beep. When the dough has finished, divide into 12 portions and shape into balls. Place them into a greased 9x13 inch baking dish. Cover with plastic wrap and set aside to rise until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C). Remove the plastic wrap from the rolls. Bake in the preheated oven until golden brown, 20 to 25 minutes. Make frosting by whisking together the confectioners' sugar, 1/4 cup of milk and almond extract until smooth. When the buns are cool, drizzle frosting over them in a cross shape.

Prep time: 10 mins
Cook time: 20 mins
Total time: 2 hrs
Yields: 12 buns

Calories: 415.2
Fat: 9.2 g
Saturated fat: 5.5 g
Carbohydrates: 76.9 g
Sugars: 40.6 g
Dietary fiber: 1.9 g
Protein: 6.7 g
Cholesterol: 38.3 mg
Sodium: 123.7 mg
Aurora's Hungarian Goulash


Ingredients:
green onions, red onion, bell pepper, lean ground beef, tomato paste, garlic clove, sweet Hungarian paprika, diced tomatoes, tomato sauce, rotini pasta, salt

Directions:
Saute onions and bell pepper in oil until tender.
Add beef, garlic, and paprika.
Cook until beef is browned.
Add undrained tomatoes and sauce and add tomato paste to taste starting with half a can.
Add pasta to mixture.
Add salt to taste.
Cook on medium-high heat 8-10 minutes.
Pecan Meringues


Ingredients:
brown sugar, pecan halves

Directions:
Preheat oven to 225 degrees.
Beat egg white until stiff.  Add brown sugar to egg white and beat until smooth.  Fold pecans into mixture, using a large wooden spoon and stir until nuts are well coated.  Drop by spoon onto un-greased cookie sheets.  (About 2 pecan halves per spoonful].
Bake until golden brown and meringue is completely dry - about 1 hour.
Simple Cheesy Baked Ziti


Ingredients:
ziti pasta, ricotta cheese, mozzarella cheese, fresh oregano, sweet paprika, parmesan cheese

Directions:
Heat the oven to 350 degrees F.
Bring a large pot of salted water to boil and add the ziti. Cook until tender, about 8 minutes, then drain the pasta.
Place the ziti in a large bowl.
Mix with the ricotta and half of the mozzarella.
Grease a 9 x 13-inch casserole dish.  Use butter, it tastes better.
Mix the oregano and the paprika into the spaghetti sauce.
Pour half of the spaghetti sauce on the bottom of the pan.
Add the ziti mixture and cover with the remaining sauce.
Sprinkle with Parmesan and the remaining mozzarella.
Bake uncovered, for 20 to 30 minutes, until the casserole bubbles on the edges.
Bacon & Cheese Topped Chili Meatloaf Bagels


Ingredients:
chili sauce, miniature bagels, American cheese, bacon

Directions:
Mix together meatloaf with enough chili sauce to make it.
spreadable.
Spread meatloaf/chili sauce mixture over each cut side of bagel.( you should have four halves].
Cut each piece of cheese into 4 squares,should have eight pieces,place two pieces on each bagel.
Sprinkle equal amounts of cooked bacon over cheese.
Place under broiler for 5 to 8 minutes or until cheese is melted and meat mixture is bubbly.
Glazed Franks


Ingredients:
white vinegar, cornstarch, soy sauce, water, brown sugar, honey, ground ginger, garlic powder, cayenne, ground cloves

Directions:
"Cut hot dogs into bite size pieces, set aside. In a bowl blend vinegar and cornstarch. Add soy sauce, water, brown sugar, honey, ginger, garlic powder, cayenne and cloves. Mix well. Pour into microwave safe 8x8 dish. Microwave uncovered on high 6 minutes or until thickened, stirring every 2 minutes. Stir hotdogs into sauce on MEDIUM heat 10 minutes until thoroughly heated, stirring once."
Chicken and Vegetable Bean Soup


Ingredients:
dried great northern beans, water, onion, fennel bulb, carrots, garlic cloves, fresh parsley, dried rosemary, pepper, chicken broth, diced tomatoes

Directions:
Rinse beans; drain.
In a large saucepan, combine beans and the 6 cups water.
Bring to boiling; reduce heat.
Simmer, uncovered, for 10 minutes.
Remove from heat.
Cover and let stand for 1 hour.
Drain and rinse beans.
Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper.
Place beans atop vegetables.
Pour chicken broth over all.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting stir in chicken and tomatoes.
Cover and cook for 30 minutes longer or until heated through on high-heat setting.
Chipotle-Tomatillo Salsa


Ingredients:
diced tomatoes, onion, garlic cloves, adobo sauce

Directions:
Add all ingredients to the work bowl of a food processor., Pulse a few times until well mixed.
Hermit Bars


Ingredients:
all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, ground nutmeg, kosher salt, unsalted butter, dark brown sugar, eggs, molasses, raisins, walnuts

Directions:
Heat oven to 350°F Spray a 9-by-13-inch baking dish with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.
In a medium bowl, whisk together the flour, baking powder and soda, cinnamon, ginger, cloves, nutmeg, and salt.
With an electric mixer, beat the butter and sugar on medium-high until light and fluffy. Beat in the eggs, then the molasses. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated. Mix in the raisins and walnuts.
Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes.
Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 squares.
Slow Cooker Pork Chile Verde
Category: soups-stews-and-chili
By Squirrel Beebz

I recently discovered this easy recipe for slow cooker pork chile verde, and it has quickly become one of my all-time favorites. Serve in bowls over rice or with warm flour tortillas.

Ingredients:
1 (3 1/2) pound boneless pork shoulder roast, cut into 5 or 6 pieces
salt to taste
1 tablespoon ground black pepper
3 tablespoons olive oil, divided, or more as needed
1 large sweet onion, chopped
1 large Anaheim chile pepper, chopped
2 cloves garlic, chopped, or more to taste
2 (15 ounce) cans chicken broth
12 large whole Anaheim chile peppers
1 (15 ounce) can green enchilada sauce
¾ cup chopped fresh cilantro
1 tablespoon ground cumin
1 tablespoon chili powder

Directions:
Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker. Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth. Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet. Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes. Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use. Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.

Prep time: 30 mins
Cook time: 7 hrs 10 mins
Total time: 7 hrs 45 mins
Yields: 12 servings

Calories: 226
Fat: 12.7 g
Saturated fat: 3.4 g
Carbohydrates: 11.3 g
Sugars: 4.9 g
Dietary fiber: 2.1 g
Protein: 17.3 g
Cholesterol: 53.9 mg
Sodium: 503.3 mg
Chicken Noodle Souperole


Ingredients:
boneless skinless chicken breasts, onion, garlic cloves, carrot, celery, olive oil, butter, sour cream, fresh parsley

Directions:
In a large pot of boiling water drizzle some olive oil and 1 tablespoon of salt. Boil the chicken until done. Cook the noodles in boiling water. While the noodles are cooking cut up the chicken into 1/2 inch pieces. Drain pasta and set aside.
In a pot saute onion, garlic, carrots, and celery in the olive oil and butter. Cook until the onions appear translucent, add the mushroom soup, chicken soup, and sour cream. Mix well. Salt and pepper if needed. Add the noodles, chicken, and parsley. Stir until fully coated. Transfer to a greased 2 1/2 quart baking dish. Bake at 350 for 40 minutes or until bubbly. If you are using crackers remove from oven and sprinkle with crackers and bake 5 ï¿½ 10 more minutes.
Adobo Mojado - Wet Rub for Meats and Poultry


Ingredients:
garlic cloves, fine sea salt, kosher salt, black peppercorns, dried oregano, olive oil, white wine vinegar

Directions:
Pound the garlic cloves and salt to a paste using a mortar and pestle. (The salt keeps the garlic from flying all over the place as you pound them together.].
Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Come on!  Really work out those aggressions! Pound!
Stir in the olive oil and vinegar.
Slather on chicken, steak, chops, etc. then refrigerate for at least an hour.  Grill or bake as you prefer.