xiaoxl/recipe_data huggingface dataset:
Toffee Brownies


Ingredients:
character(0]

Directions:
Preheat oven to 350 degrees Fahrenheit.
Spray the bottom only of a 9 x 13 pan with nonstick cooking spray, as directed on the package, set aside.
Follow package directions to prepare brownie mix for 9 x 13 pan.
Spread prepared brownie mix evenly in the pan.
Sprinkle rice cereal evenly over the batter, and press lightly.
Sprinkle toffee bits evenly over the cereal in the batter.
Bake for 29-35 miunutes, or until brownies are set.
Cool on wire rack, then cut into 24 pieces when cooled.
Shaker Fried Chicken


Ingredients:
flour, chicken, butter, half-and-half

Directions:
Mix flour and salt and pepper in a plastic (Ziploc] bag.
Add chicken pieces, and shake until coated.
Heat butter and oil together in a large skillet. Add chicken pieces and brown well on both sides.
Remove chicken pieces when browned and drain fat from skillet. Return chicken to skillet, skin side up.
Pour half-and-half over chicken, cover skillet, and cook over low heat for 35-40 minutes, until chicken is cooked through and tender.
Bridget's French Toast


Ingredients:
eggs, milk, vanilla extract, sugar, ground cinnamon, ground nutmeg, pumpkin pie spice

Directions:
Beat the eggs in a mixing bowl.
Add the milk, vanilla, sugar, cinnamon, nutmeg, and pumpkin pie spice and mix thoroughly.
Heat a skillet (or a flat grill if you have one] on medium heat.  Dip a slice of bread into the egg mix to coat both sides and place in the skillet.
Depending on the size of your skillet, you can cook 2-4 slices at one time.  Cook until the bottom is golden brown and flip, and continue until the second side is browned.
Place the cooked slices on a plate and cover to keep warm while cooking the rest of the slices.
It can be finished with butter and maple syrup, peanut butter and/or syrup, jelly, or any combination thereof.  My favorite is butter and syrup.
Chocolate Chip Cookie Cereal


Ingredients:
butter, sugar, brown sugar, vanilla, applesauce, wheat flour, baking soda, salt

Directions:
Cream together better, sugars, and vanilla. Stir in applesauce.
Combine flours, baking soda and salt. Add to butter mixture.
Stir in chocolate chips.
Roll small handfuls into half inch thick logs (like play dough snakes]. To make the dough easier to handle I pat the sides of each handful with a little oat flour. Put the logs on a cookie sheet lined with wax paper and freeze for about 20 minutes (or longer].
Cut the logs into quarter inch disks. If you've frozen the dough for a long time, let it soften a bit before cutting so it doesn't crumble. Place the little cookies on parchment lined cookie sheets. They can be close together but not touching. (This step can be time consuming if you are too particular. Just remember that people who get to eat cookies for breakfast probably won't care if each mini cookie is perfectly formed or if they are perfectly spaced on the cookie sheet. Dump them on the pan, take a few seconds to spread them out, and that's that. Better yet, arm your kids with butter knives and let them do the cutting.].
Bake at 300 degrees for 17 minutes. If you bake on an (ungreased] cookie sheet without parchment paper, or if the cookies are spaced far apart, decrease baking time to 15 minutes.
Cool cookies on baking sheet for five minutes before removing. Allow to cool completely before storing or eating. The cooled cookies should be cereal-crisp.
Brag to your friends that you ate cookies for breakfast.
Shrimp Scampi
Category: main-dish
By RNCOGGINS

A simple but elegant shrimp dish. Combine it with garlic bread and a salad for a delicious dinner.

Ingredients:
1 (8 ounce) package angel hair pasta
½ cup butter
4 cloves minced garlic
1 pound shrimp, peeled and deveined
1 cup dry white wine
¼ teaspoon ground black pepper
¾ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

Directions:
Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well. Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes. Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly. Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 605.6
Fat: 30.8 g
Saturated fat: 17.5 g
Carbohydrates: 35.5 g
Sugars: 1.7 g
Dietary fiber: 2.1 g
Protein: 35.3 g
Cholesterol: 246.7 mg
Sodium: 680.1 mg
Homemade Rice-A-Roni


Ingredients:
spaghetti, long grain rice, onion, fresh parsley, chicken broth

Directions:
Break spaghetti into 1/2 to 1" pieces.
Heat oil in a pot and stir spaghetti in the oil until it begins to brown slightly.
Add rice, onion and parsley and stir.
Mix in broth, stir and cover tightly.
Cook as you would regular rice, simmering for about 20 minutes.
Fluff with a fork and serve.
Ground Turkey Stuffed Peppers


Ingredients:
bell peppers, ground turkey, carrot, zucchini, sweet onion, garlic, egg, cooked white rice, tomato sauce, ketchup, cilantro, parsley, oregano, basil

Directions:
Preheat oven to 375, 15 minutes before cooking.
Cut peppers in half lengthwise (or cut off the tops if the peppers are short and stout]. Remove seeds and membranes. Wash and dry the peppers and set them aside.
Mix all other ingredients in a large mixing bowl with your hands for several minutes. You will notice the texture changing to one that feels lighter and less meaty.
Refrigerate the mixture for 1-2 hours to let the flavors set.
Rub the peppers with a little olive oil.
Stuff the peppers and place them on a non-stick baking pan (or a pan lined with aluminum foil] at 375 degrees for 1-1 1/2 hours, until golden brown and internal temperature reaches 170.
Optional: during last 15 minutes of cooking, top with parmesan, provolone, or cheddar cheese.
Note: Many other stuffed peppers recipes instruct you to fry all ingredients prior to cooking. I urge you to try it this way, as the juices from the meat will blend with the flavors of the peppers, making this a much more flavorful dish.
Mom's Simple Dumplings
Category: soups-stews-and-chili
By Zen K.

As a kid I begged my mom to make chicken and dumplings all the time. Now I swear by this simple recipe too!

Ingredients:
1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
3 tablespoons shortening
¾ cup milk

Directions:
Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it! Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 dumplings

Calories: 186.4
Fat: 7.3 g
Saturated fat: 2 g
Carbohydrates: 25.7 g
Sugars: 1.5 g
Dietary fiber: 0.8 g
Protein: 4.2 g
Cholesterol: 2.4 mg
Sodium: 466.3 mg
Panko Encrusted Cod


Ingredients:
cod, panko breadcrumbs, egg, onion powder, black pepper

Directions:
Heat over to 450 degrees.
Spray large cookie sheet with cooking spray.
Beat egg and egg white into bowl.
Place panko in bowl with seasonings.
Dip fish into egg, then into panko, pressing panko into fish.
Place fish on cookie sheet, after all fish is coated, spray fish with cooking spray.
Bake for approximately 15 minutes until coating is nicely browned and fish flakes easily.
Wild Cranberry Orange Muffins


Ingredients:
cranberries, canned cranberries, all-purpose flour, sugar, baking powder, salt, egg substitute, pecans, walnuts

Directions:
Mix cranberries and orange peel, and set aside., In a large bowl, combine flour, sugar, baking powder, and salt., In a small bowl, combine egg substitute, orange juice, and oil., Add all at once to the flour mixture., Fold in cranberries and nuts., Spoon batter into greased or paper-lined muffin cups., Fill muffins cups about 2/3 full., Bake in a preheated 375 degree oven for 25 minutes or until done.
Vegetarian Nori Miso
Category: soups-stews-and-chili
By Retroantix

I began trying to make a clear soup recipe, which quickly grew out of control to incorporate elements of miso, egg drop soup, and seaweed. I serve it as a main dish with a side of brown basmati rice.

Ingredients:
2 (32 fluid ounce) containers vegetable broth
32 fluid ounces water
2  egg whites
1 ½ cups miso paste
2 tablespoons ginger paste
1 tablespoon sesame oil
2 cups edamame (green soybeans)
2 cups shiitake mushrooms, thinly sliced
⅔ cup chopped spring onions
1 clove garlic, minced
1 teaspoon soy sauce
1 ½ cups cubed firm tofu
1 teaspoon cayenne pepper
⅔ cup crumbled dried nori (seaweed)
2 tablespoons white sugar

Directions:
Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool. Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes. Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 235.2
Fat: 7.8 g
Saturated fat: 1.2 g
Carbohydrates: 29 g
Sugars: 10.3 g
Dietary fiber: 5.2 g
Protein: 13.7 g
Sodium: 2455.8 mg
Beet Salad With Pistachios and Feta Cheese


Ingredients:
white wine vinegar, honey, olive oil, beets, romaine lettuce, pistachios, feta cheese

Directions:
In a small mixing bowl, whisk together orange juice, vinegar, honey and olive oil until well blended.
Place beets through the shredding disc of a food processor, then toss with half the dressing mixture.
Toss romaine lettuce with remaining dressing and divide among four salad plates.
Top each plate with beets and sprinkle with pistachios and feta cheese.
Garlicky Chicken


Ingredients:
olive oil, garlic cloves, fresh ground black pepper, dried oregano, salt, paprika, Tabasco sauce, chicken breasts

Directions:
Puree first 7 ingredients in a blender and place in a shallow bowl or zip lock type of plastic bag.
Add the chicken breasts and marinate for 4 hours.
Grill normally over medium heat.
Note: When using 'skin on' chicken, try to loosen all the skin so that the marinade can reach the meat under the skin.
Many people will not eat the skin so the marinade needs to be on as much of the meat as possible.
Green Elf Biscuits and Ham


Ingredients:
spinach souffle, baking mix, parmesan cheese, butter, spicy brown mustard, ham

Directions:
Stir together spinach souffle and next three ingredients with a fork until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 8 to 10 times.  Pat or roll dough to a 1/2 inch thickness; cut with a 2 inch round cutter.  Place at least 1/2 inch apart on greased baking sheets.
Bake at 400°F for 10 to 15 minutes or until browned.
Mix butter and brown mustard.  When biscuits are browned, let cool for 10 minutes; split and spread with butter/mustard mixture.
Add baked ham.  Serve.
Ultimate Low-Carb Ham and Cheese Omelet for Two
Category: breakfast-and-brunch
By Fioa

This delicious low-carb omelet is a classic and versatile meal for two, either for lunch, breakfast or brunch, and so quick and easy to make!

Ingredients:
1  serving cooking spray  (Optional)
5  eggs
2 tablespoons heavy whipping cream
1 teaspoon salt
½ teaspoon ground black pepper
1 cup shredded Swiss cheese
4 ounces Black Forest ham, chopped
¼ cup finely chopped green onions

Directions:
Spray or lightly grease a large skillet and heat over medium heat. Beat eggs, heavy cream, salt, and pepper in a bowl.  Pour eggs into the heated skillet, swirling the skillet to coat the bottom. Cover and let cook until eggs are firm, about 5 minutes. Top with Swiss cheese, ham, and green onions. Fold omelet in half over fillings; cook for 2 minutes more.

Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 1 omelet

Calories: 724.6
Fat: 52.9 g
Saturated fat: 29.4 g
Carbohydrates: 10.2 g
Sugars: 2.8 g
Dietary fiber: 0.8 g
Protein: 51.9 g
Cholesterol: 557.8 mg
Sodium: 1924.1 mg
Spinach and Chickpeas With Couscous


Ingredients:
onion, garlic cloves, curry powder, fresh spinach, canned chick-peas, ground black pepper, boiling water, couscous

Directions:
Heat 1/4 cup broth in a large saucepan. Add onion, garlic and curry powder and saute until onion begins to soften, about 4 minutes.
Add remaining broth and spinach. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in chickpeas and black pepper, continue simmering until spinach is tender and chickpeas are heated through.
Pour boiling water over couscous, cover and let stand for 5 minutes.
Divide couscous among bowls.
Serve spinach-chickpea mixture over couscous.
Potato Soup


Ingredients:
potatoes, butter, flour, milk, salt, pepper

Directions:
Melt butter in saucepan over low heat., Blend in flour, salt and pepper., Add milk all at once., Cook quickly, stirring constantly, till the mixture thickens and bubbles., Remove sauce from heat when it bubbles., Add potatoes to the sauce., Heat through., Season to taste.
Easy Green Soup


Ingredients:
onion, potatoes, lettuce, vegetable broth, chicken broth, fresh savory, fresh rosemary, fresh basil, salt, fresh cracked pepper

Directions:
In a large saucepan, combine onions, potatoes, lettuce (you can throw the leaves whole or grossly tear them]. Cook, covered, 10 minutes at med-high heat, stirring occasionally.
Add broth and herbs; bring to a boil. Reduce heat and simmer 20 minutes.
Cream with a blender (stand or immersion] or a food processor.
Taste, add salt and pepper as needed. Serve hot.
Easy Apple Dumplings


Ingredients:
tart apples, sugar, water, margarine, butter, cinnamon

Directions:
Core applies. Pare or leave skins on.
Roll out each biscuit thinly using a rolling pin. (be sure to dust with flour].
Place an apple in the center of each biscuit.
Fill centers with a mixture of sugar and cinnamon. (1/3 cup sugar and 1/4 tsp cinnamon].
Dot each apple with 2 teaspoons of margarine/butter.
Wrap up with apple in biscuit and seal with fingers.
Boil 2/3 cup sugar and water with 2 tablespoons of margarine/butter for 3 minutes.
Pour syrup around apples in flat casserole dish.
Bake at 425 degrees for 45-50 minutes.
*Best served hot and even better with a scoop of vanilla ice cream!
Apricot Sorbet


Ingredients:
sugar, lemon juice

Directions:
"Freeze the apricots in a freezer-proof container.  Place frozen apricots in a blender or food processor.  Add sugar and lemon juice.  Cover and process until combined.  Serve immediately or freeze."
Sausage and Cheese Pinwheels


Ingredients:
all-purpose flour, baking powder, salt, butter, shortening, buttermilk, sausage, yellow mustard, sharp cheddar cheese

Directions:
Preheat oven to 400.
Sift together flour, baking powder, and salt.
In mixer cut in butter.
With mixer on, slowly add buttermilk until dough forms.
On a floured surface need dough until smooth.
Roll out into a rectangular form until it is about 1/4 an inch thick.
In a medium sized bowl, mix together sausage, syrup, and mustard.
Spread sausage mixture over dough.
Sprinkle cheese over sausage mixture.
Roll dough into a log.
Cut 1 inch pieces from the log and place on greased baking sheet.  (A serrated bread knife works best].
Bake for 15 minutes or until golden brown.
Easy Grilled Shrimp
Category: uncategorized
By Bibi

When you want a quick, easy dinner, nothing can beat shrimp to the table! The shrimp marinate in a tasty combination of flavors while the grill is preheating. The other dishes in your dinner need to be ready when the grill is, because the shrimp will only take about 4 minutes. Use this grilled shrimp as a main dish, with a side of yellow rice and a green veggie, or use them in yummy shrimp tacos, inside corn tortillas with your favorite toppings.

Ingredients:
2 tablespoons extra-virgin olive oil
½  lemon, juiced
1 teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon white sugar
⅛ teaspoon cayenne pepper
salt to taste
1 pound shrimp, shelled and deveined

Directions:
Combine olive oil, lemon juice, seafood seasoning, sugar, cayenne, and salt in a small bowl; stir until marinade is well mixed. Thread shrimp on metal skewers and pat dry. Brush with marinade and refrigerate. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook shrimp on the hot grill until the edges begin to turn white, 1 to 2 minutes. Turn and continue grilling until shrimp is white and no longer translucent, 1 to 2 minutes longer. Serve warm.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 servings

Calories: 151.6
Fat: 7.7 g
Saturated fat: 1.2 g
Carbohydrates: 0.8 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 18.6 g
Cholesterol: 172.6 mg
Sodium: 373.3 mg
Big Batch Salsa (For Canning)


Ingredients:
tomatoes, onions, garlic cloves, white vinegar, sugar, salt, tomato paste

Directions:
Fill roaster with tomatoes, crushing with hands or with an emersion blender as you add them to the pan.
Add onions, jalapenos, garlic, vinegar, sugar, salt, and tomato paste.  (Note: Sometimes I need to let the tomatoes cook down before adding the sugar, vinegar, and tomato paste so that it will fit in the roaster.
Simmer 2 to 5 hours to desired thickness.   Stir occasionally, scraping sides of roaster so that it does not burn.  Adjust salt, sugar, and peppers to taste.   You can add tomato juice if it becomes too thick.
Ladle hot salsa into jars, leaving ¼-inch head space.
Clean rim with damp cloth.  Adjust two-piece caps.
Place jars in a hot water bath.  Process 15 minutes (pints] or 20 minutes (quarts], after water comes to a boil.
Remove jars from hot water bath.  After 12 hours, check seal, remove bands, and label.
Thai Cucumber Salad


Ingredients:
cucumbers, red onion, sea salt, sugar, vinegar, cilantro

Directions:
Mix vinegar, salt and sugar together and simmer over a medium heat until all solids are dissolved into the vinegar and the sauce slightly thickens.
Peel cucumbers, then cut into lengthwise quarters, then cut across into thin bite-sized slices.
Slice onion into bite-sized pieces.
Combine the vegetables together and add pepper if desired.
Once sauce has been removed from the heat and allowed to cool, pour the cold sauce over the vegetables just prior to serving and garnish with the cilantro.
Cracklins (Deep-Fried Pork Belly)
Category: appetizers-and-snacks
By Lori L Dixon

Pork belly fried until crisp. Season with salt or Cajun seasoning immediately after frying so it will stick.

Ingredients:
2 quarts oil for frying, or as needed
1 pound pork belly, cut into 1-inch squares

Directions:
Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels. Heat about 4 inches of oil in another large saucepan to 425 degrees F (218 degrees C). Fry pork belly squares in batches a second time until skin "pops," 30 seconds to 1 minute. Drain on fresh paper towels.

Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Yields: 8 servings

Calories: 488.2
Fat: 52.1 g
Saturated fat: 13.8 g
Protein: 5.3 g
Cholesterol: 40.8 mg
Sodium: 18.1 mg
Rosemary Potato Bread


Ingredients:
milk, dry yeast, olive oil, salt, plain flour, fresh rosemary

Directions:
Dissolve the yeast in the milk for 15 minutes.
Mix the potato, oil, salt, rosemary and yeast mixture.
Stir in the reserved cooking liquid and then the flour to form a stiff dough.
Knead on a floured surface until smooth and elastic.
Cover and leave to rise in a warm place until doubled in size.
Place in a greased loaf tin and leave until the dough has risen above the rim of the tin.
Bake at 200°C/400°F for 10 minutes then reduce the heat to 190°C/375°F for 40 minutes.
Cool on a wire rack.
Mediterranean Pork Fillet


Ingredients:
olive oil, maple syrup, fresh rosemary, garlic cloves, sea salt, ground black pepper, lemon, pitted black olives, mozzarella cheese

Directions:
Combine all the ingredients for the marinade in a large, resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 - 4 hours but preferably overnight.
Remove the tenderloins from the marinade place on a large cutting board. With a sharp knife, cut along the longer edge of one side of the sirloin so it opens like a book (avoid cutting completely through]. Pound the sirloin to flatten it (no thinner than 1 cm].
Combine bread crumbs, lemon zest and almonds and sprinkle over meat. Spread the chopped black olives evenly over the 2 tenderloins and sprinkle with grated mozzarella.
Starting with a long side, tightly roll up each tenderloin. Secure the seams with metal or wooden toothpicks. Place the rolls on a cooking tray, brush with the remaining marinade. Bake in the oven at 180°C for about 30 minutes. When done, transfer to a cutting board and leave to rest for 10 minutes. Remove the wooden or metal toothpicks and carve in ½-inch-thick diagonal slices.
Savory Roasted Root Vegetables
Category: side-dish
By mgoblue1

Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!

Ingredients:
1 cup diced, raw beet
4  carrots, diced
1  onion, diced
2 cups diced potatoes
4 cloves garlic, minced
¼ cup canned garbanzo beans (chickpeas), drained
2 tablespoons olive oil
1 tablespoon dried thyme leaves
salt and pepper to taste
⅓ cup dry white wine
1 cup torn beet greens

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well. Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 143
Fat: 4.9 g
Saturated fat: 0.7 g
Carbohydrates: 20.8 g
Sugars: 4.8 g
Dietary fiber: 4.2 g
Protein: 2.8 g
Sodium: 95.3 mg
Penne Mediterranean Delight Salad - Diabetic Friendly


Ingredients:
cherry tomatoes, yellow cherry tomato, red onion, black olives, feta cheese, fresh basil, fresh lemon juice, olive oil, capers, salt, ground black pepper, pine nuts

Directions:
Prepare pasta according to package directions. Rinse in cold water and drain well.
Gently toss remaining ingredients except pine nuts with pasta. Refrigerate, covered, to chill.
Sprinkle with pine nuts before serving.
Strawberry Cheesecake Muffins


Ingredients:
cream cheese, icing sugar, flour, baking powder, salt, egg, milk, light brown sugar, butter, lemon zest

Directions:
Heat oven to 375.
In a bowl combine cream cheese and icing sugar; beat till smooth. Set aside.
In a bowl combine flour, baking powder and salt.
in another bowl combine egg, milk, brown sugar, butter, lemon zest, almond extract.  Add to flour mixture, stir just till moist.
Spoon batter into tins, fill 1/4 full. Add 1 tbsp cream cheese mixture and 1 tbsp jam. Top with remaining batter.
Bake 20 minutes till light brown.