xiaoxl/recipe_data huggingface dataset:
Big Fat Greek Eggplant (Aubergine)  Salad


Ingredients:
eggplants, scallion, parsley, garlic, fresh oregano, lemon juice, red wine vinegar, capers, diced tomato, parsley, salt

Directions:
Roast the eggplant over a gas grill for 25 minutes at 450 degrees.
Place in a colander and allow it to cool. Puree the scallions, parsley, garlic and oregano in a food processor.
In a separate bowl, combine lemon juice, red wine vinegar, some capers, tomato, chopped parsley and the herb mixture.
Next peel away the skin of the eggplant revealing charred flesh on the inside; leave the seeds; in a lot of recipes they’re called “the poor man’s caviar.”.
Roughly cut up the eggplant, and combine it with the remaining ingredients.
Lastly, add salt, pepper, lemon to taste. Serve the eggplant salad (hot or cold] on grilled bread.
Leafless Salad Nicoise


Ingredients:
radishes, carrots, celery ribs, fresh mushrooms, hard-boiled eggs, tuna in water, snow peas, fresh green beans, Dijon mustard, lemon juice, salt, pepper, olive oil

Directions:
Choose vegetables that you like, the more colourful the better. All I have given are optional.
Arrange vegetables and tuna (half a can each] so that they look nice on individual plates or a platter.
Combine ingredients for dressing in screw top jar and shake well. Serve over salad.
Creamy Cola Spider


Ingredients:
vanilla ice cream, lemon juice

Directions:
combine all ingredients., blend in blender in two batches until smooth.
Nutella-Banana French Toast


Ingredients:
banana, egg, milk, vanilla, butter, confectioners' sugar

Directions:
Spread Nutella on one slice of bread.
Cover the Nutella with thin slices of banana.
Place second slice of bread on top.
Beat egg, vanilla and milk together.
Dip the sandwich in the egg/milk mixture flipping to cover both sides.
Heat butter in skillet over medium heat.
Place sandwich in skillet and cook about 3 minutes per side until lightly browned and cooked through.
Dust french toast with confectioner's sugar and eat immediately.
Capistrano Pasta Salad


Ingredients:
mayonnaise, lemon pepper, small shell pasta, cherry tomatoes, green onion, black olives, prosciutto, parmesan cheese

Directions:
"Drain artichokes hearts, reserving marinade.  Cut artichokes into quarters.  Mix reserved marinade with mayonnaise and lemon pepper.  Combine pasta, artichokes, tomatoes, onions, olives and prosciutto in a bowl and toss with dressing.  Mix in cheese just before serving."
Soft 'n Chewy Vegan Peanut Butter Cookies


Ingredients:
light brown sugar, applesauce, vanilla extract, soymilk, unbleached all-purpose flour, baking soda, salt

Directions:
Preheat oven to 375°F
Cream together the brown sugar and peanut butter in a medium-large bowl.
Add the applesauce, vanilla extract, soy milk and stir.
To the bowl add the baking soda, salt and flour.
On a greased cookie sheet drop dough by tablespoon and flattened with the prongs of a fork.  You may need to spray the fork with cooking spray before doing this so the dough does not stick.
Bake cookies for 8-10 minutes  (eight minutes for super soft and 10 minutes for a bit crunchy].
Let cool for about 5 minutes on cookie sheet then transfer to a rack to cool more or eat warm!
*You may get about 18 cookies out of the recipe depending upon how large you like them!
Warm Fingerling Potato Salad


Ingredients:
fingerling potatoes, olive oil, red onion, apple cider vinegar, capers, Dijon mustard, ground black pepper, kosher salt, parsley, chives

Directions:
Steam the potatoes for 20 minutes, or until you can easily pierce them with a paring knife.
While potatoes are steaming, heat the olive oil in a medium (10”] skillet over medium heat. Add the red onion, and sautee until onions are softened but not browned, about 10 minutes.
Turn off the heat under the skillet and add the vinegar, capers, mustard, pepper, and salt. Set aside.
While they are still hot, slice the potatoes into 1/4” rounds.
Add the potatoes, parsley, and chives to the skillet, and stir gently until all potatoes are coated evenly. Serve warm or at room temperature.
Tasty Baked Chops (And Easy Too!)


Ingredients:
eggs, barbecue sauce, garlic powder, fresh ground pepper

Directions:
In a bowl, combine eggs and barbecue sauce until thoroughly mixed.
Combine breadcrumbs, garlic powder, pepper and onion salt.
Dip chops in egg mixture, turning to coat.
Dredge in breadcrumb mixture to coat both sides.
Place in a greased baking dish.
Bake, uncovered at 325 degrees for one hour.
*Note:  For a crispier coating, coat the chops ahead of time and refrigerate for 2 hours.
Or, after baking, spray tops of chops with cooking spray and broil until crispy and golden brown.
Whiz Bang Dip


Ingredients:
lean ground beef, onion, processed cheese, tomatoes and green chilies, garlic

Directions:
Brown ground beef, and cook on low heat for 10 minutes breaking up large chunks., Transfer to slow cooker., Add remaining ingredients and stir well., Cover and cook on low for 1 hour, stir to mix well., Serve with tortilla chips.
ABM Gozitan - Open Ftira


Ingredients:
bread flour, salt, sugar, olive oil, warm water, olive oil, white wine, capers, ham, onions, fresh sage

Directions:
Prepare the dough first.
2. Place all the dry ingredients in a large bowl and mix.
3. Mix together the water and oil and slowly add to the dry mixture, mixing as you go along.
4. You should end up with a soft dough which you can start to knead.
5. Knead the dough on a flat surface for about ten minutes until the dough is smooth.
6. Leave the dough in a covered bowl in a warm area for at least 3 hours, then cover the bowl in cling wrap and place in the fridge overnight.
7. Once the dough is ready cut into 4 equal size pieces.
8. Preheat oven to 400°F.
9. Place some flour on a flat surface and with a rolling pin roll out in the shape of your tray (Use a small rectangular tray].
10. Roll the dough larger than your tray as the dough tends to spring back once placed on the tray.
11. In your tray add some olive oil and sprinkle some semolina on top.
12. Place the dough onto your oiled tray.
13. Spread some olive oil on your ftira.
14. Add your toppings and season.
Norwegian Strawberries and Cream Cake Blotkake


Ingredients:
cake flour, baking powder, eggs, sugar, butter, cornstarch, half-and-half cream, sugar, vanilla extract, fresh strawberries, powdered sugar, vanilla

Directions:
FOR THE CAKE;  Blend flour with baking powder; set aside.
In large bowl, whip egg whites until fluffy; gradually add sugar, and beat until stiff and meringuelike.
In small bowl, beat egg yolks until frothy.  Fold egg yolks and flour mixture into the egg whites gently.
Butter two 9 inch round cake pans and dust with flour.  Divide batter between the pans.
Preheat oven to 350°F  Bake layers 30 minutes or until centers spring back when touched with finger.  Cool in pans.  (Centers of cakes may sink slightly.].
To prepare the custard filling, in small saucepan, mix egg yolks, butter, cornstarch, half and half cream, and sugar.  Cook, stirring, over medium heat until mixture is smooth and thick.  Remove from heat, cover, and cool.  Stir in vanilla.
To assemble the cake, cut layers horizontally into 2 layers each.  Place bottom layer on cake plate and spread with half of the custard.  Top with next layer.  Spread with the strawberry or apricot jam.  Reserve a few of the nicest strawberries for garnish on top of the cake.  Slice the rest of the strawberries and place on top of jam layer.  Top with a third layer of cake.  Spread with remaining custard.  Top with remaining layer of cake.
No more than 1 hour before serving, whip cream and flavor with the powdered sugar and vanilla.  Pile whipped cream on top of the cake and garnish with the reserved strawberries.
The Great Scandinavian Baking Book.
Gluehwein (Non-Alcoholic) - German Apple & Tea Punch


Ingredients:
black tea, black tea, sugar, lemon, orange, cinnamon stick, cloves

Directions:
In a saucepan slowly heat the apple juice and tea.
Peel the lemon and orange, reserve the peels and juice the lemon and orange.
Place the juice, the reserved peels, the sugar and the spices into the pan and continue to heat, being careful not to boil the liquid. Taste and adjust the spices.
Strain the heated mixture through a sieve and serve in pretty mugs.
Foolproof Dark Chocolate Fudge


Ingredients:
sweetened condensed milk, salt, vanilla extract

Directions:
In heavy saucepan, over low heat, melt chips with Eagle Brand® and salt. Remove from heat; stir in nuts and vanilla.
Spread evenly into wax paper lined 8x8 or 9x9 inch square pan. Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
Notes: Microwave: In 1 quart glass measure, combine chips with Eagle Brand® and salt. Cook on 100% power (high] 3 minutes or until chips melt, stirring after each 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
Variations:.
Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chips and Eagle Brand. Proceed as above.
Milk Chocolate Fudge: Omit 1 (6 ozs.] package semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
Rocky Road Fudge: Omit 1 (6 ozs.] package semi-sweet chocolate chips, salt, nuts, and vanilla. In saucepan, melt chips with Eagle Brand and 2 tablespoons margarine or butter. In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2 ozs.] package miniature marshmallows. Stir in chocolate mixture. Spread in wax paper-lined 13x9x2 inch pan. Proceed as above.
Taro Rolls
Category: bread
By KClark

Hawaiian taro (poi) flour and purple food coloring are used to create these unique rolls.

Ingredients:
1 ⅓ cups warm water (90 degrees F (32 degrees C))
1 cup poi (taro root powder)
½ cup butter, softened
1  egg
2 ½ teaspoons active dry yeast
1 teaspoon purple food coloring
1 cup white sugar
¼ teaspoon salt
4 cups all-purpose flour, or as needed

Directions:
Combine water, poi, butter, egg, yeast, and purple food coloring in the bowl of a stand mixer fitted with the dough hook. Let stand until yeast softens and forms a creamy foam, about 5 minutes. Add sugar and salt. Mix on low speed, adding flour gradually, until dough comes together and texture is smooth. Turn dough out onto a floured work surface. Divide into 18 pieces; shape into rolls. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil. Place rolls on the prepared baking sheet. Cover and let rise until doubled, about 20 minutes. Bake in the preheated oven until bottoms start to brown, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 18 rolls

Calories: 209.9
Fat: 5.7 g
Saturated fat: 3.4 g
Carbohydrates: 36.2 g
Sugars: 11.2 g
Dietary fiber: 0.9 g
Protein: 3.5 g
Cholesterol: 23.9 mg
Sodium: 75.5 mg
Crunchy West African Cabbage Salad


Ingredients:
cabbage, apple, English cucumber, raisins, mayonnaise, fresh lemon juice, vinegar, salt, sugar, roasted peanuts

Directions:
In a medium bowl combine cabbage, apples, cucumber and raisins.
Toss to mix.
In a small bowl, whisk mayonnaise, lemon juice, vinegar, salt and sugar for 1 minute.
Pour over cabbage mixture and toss to coat well.
Sprinkle with chopped peanuts and chill well.
Mexican Cornbread II
Category: bread
By Bea

Moist, spicy cornbread that's so simple to make and tastes so good!

Ingredients:
1 (8.5 ounce) package self-rising cornmeal
1  egg
½ cup milk
1 (8 ounce) can cream-style corn
1 cup shredded Monterey Jack cheese
1 (4 ounce) can diced green chile peppers, drained

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan. Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan. Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 - 9x9 inch pan

Calories: 127.8
Fat: 4.2 g
Saturated fat: 2.2 g
Carbohydrates: 18.4 g
Sugars: 1.4 g
Dietary fiber: 1.7 g
Protein: 5.2 g
Cholesterol: 24.7 mg
Sodium: 470.5 mg
Fried Chicken, Emeril Style


Ingredients:
buttermilk, salt, sugar, garlic, whole chickens, all-purpose flour, cayenne pepper, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

Directions:
Combine the buttermilk, 1/4 cup Essence, salt, sugar, and garlic in a large nonreactive bowl. Stir to blend. Immerse the chicken in the mixture, cover and refrigerate for at least 4 hours and for up to 24 hours.
Combine the flour, the remaining 1/4 cup Essence, and the cayenne in a large doubled brown paper bag or plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.
Heat 4 inches of oil to 300 degrees F over medium-high heat in a medium Dutch oven or heavy pot. Fry the chicken in batches, skin side down, until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes longer. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to success; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temperature should remain between 280 degrees F and 300 degrees F at all times.] Allow the chicken to rest at least 5 minutes before serving.
Bayou Blast: Combine all ingredients thoroughly.
Yield: 2/3 cup.
Mahi Mahi Ceviche
Category: appetizers-and-snacks
By Chef John

This mahi mahi ceviche requires a little bit of knife work, but when you consider the seasonal advantage of not using the stove, and just how tasty this really is, I think it's all worthwhile. You can also use shrimp, scallops, swordfish, and snapper.

Ingredients:
¾ pound mahi mahi fillets, diced, or more to taste
⅓ cup lime juice
⅓ cup lemon juice
1 tablespoon minced jalapeno pepper
½ teaspoon salt, or to taste
1 pinch dried oregano
1 pinch cayenne pepper
½ cup diced avocados
½ cup peeled and seeded diced cucumber
½ cup diced orange segments
½ cup chopped fresh chives
2 tablespoons radishes, sliced
1 tablespoon chopped cilantro
1 tablespoon olive oil

Directions:
Stir mahi mahi, lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours. Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.

Prep time: 30 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 116.5
Fat: 5.6 g
Saturated fat: 0.8 g
Carbohydrates: 6.5 g
Sugars: 2.2 g
Dietary fiber: 2.1 g
Protein: 11.4 g
Cholesterol: 41.5 mg
Sodium: 247 mg
Lemon-Lime Layer Cake


Ingredients:
sugar, butter, egg substitute, lemon rind, lime rind, fresh lime juice, flour, baking powder, baking soda, salt, low-fat buttermilk, lemon rind, lime rind, fresh lime juice, reduced-fat cream cheese, powdered sugar

Directions:
Preheat oven to 350°.
Coat 2 (9-inch] round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes].
Add egg substitute and the next 3 ingredients (through 1 tablespoon juice]; beat well.
Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
Add flour mixture and buttermilk alternately to sugar mixture.
Spoon batter into prepared pans.
Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on a wire rack 10 minutes; remove cakes from pans.
Carefully peel off wax paper.
Cool completely on wire racks coated with cooking spray.
To prepare icing, place 1 teaspoon lemon rind and next 3 ingredients (through cream cheese] in a medium bowl; beat with a mixer at medium speed until smooth (about 1 minute].
Gradually add powdered sugar, beating at low speed just until blended (do not overbeat].
Cover and chill for 30 minutes.
Place 1 cake layer on a plate; spread with 1/2 cup icing.
Top with remaining cake layer.
Spread remaining icing over top and sides of cake.
Chill 1 hour.
Store cake loosely covered in refrigerator.
Red Fred (Alcoholic)


Ingredients:
vodka, lime, cranberry juice

Directions:
Fill a cocktail glass with ice., Add vodka., Fill glass almost to the top with club soda., Add a splash of cranberry juice and the juice from 1/4 lime., Stir., Garnish glass with a slice of lime., Cheers!
Pumpkin Waffles


Ingredients:
flour, baking powder, cinnamon, sugar, nutmeg, salt, eggs, milk, pumpkin, margarine, vanilla

Directions:
Combine dry ingredients and set aside.
Beat egg yolks slightly.  Add milk, pumpkin margarine & vanilla.  Add flour mixture.
Beat egg whites to a stiff peak and fold into pumpkin mixture.
Cook in waffle iron and serve hot with buttermilk syrup.
Whiskey-Apple Crumble Pie


Ingredients:
all-purpose flour, light brown sugar, granulated sugar, cinnamon, salt, unsalted butter, pecans, tart apples, ground cloves, ground nutmeg, Bourbon

Directions:
Preheat oven to 400 degrees.  Roll out pastry and line pie pan.  Prick dough with fork, then line with foil.  Fill bottom with pastry weights or dry beans.  Bake 8 minutes, remove foil and weights, and bake 8-10 minutes longer, until pastry looks dry and is barely starting to color.  Remove from oven and let cool.
Place flour, 1/4 cup brown sugar, granulated sugar, 1/2 t. cinnamon, and 1/2 t. salt in food processor and process briefly to blend.  Dice 6 T. butter and add, along with pecans; pulse until mixture resembles breadcrumbs.  Set aside.  Increase oven temperature to 450 degrees.
Melt remaining 3 T. butter in a large skillet.  Add apple slices and saute over medium heat about 5 minutes, until a bit softened around the edges, with some just starting to brown.  Remove from heat.  Mix remaining 1/2 cup brown sugar, 1/2 t. cinnamon, and a pinch of salt, along with the cloves and nutmeg.  Pour over apples and fold together.  Fold in whiskey.
Pour contents of skillet into crust and top with crumbs.  Place pan on a baking sheet, bake 10 minutes, lower heat to 350 degrees and bake about 40 minutes longer, until topping browns and juices bubble.  Allow pie to cool completely before cutting.  Pie can be made a day in advance and warmed for serving.
Dry Rub for BBQ Ribs


Ingredients:
brown sugar, chili powder, cayenne pepper, thyme, garlic powder, barbecue sauce, kosher salt, pepper, onion powder

Directions:
Mix all herb and spice ingredients., Rub over both sides of ribs, wrap in foil., Let sit in refrigerator for a couple hours or overnight., Bake according to our rib recipe online., You can refrigerate until ready to BBQ or immediately., Put on moderately heated grill and brush your favorite BBQ., Sauce over them while turning and heating through.
Bran Muffins II
Category: bread
By PALJOEY

A classic overnight bran muffin recipe. This recipe is great because batter is kept in the refrigerator and you can make muffins as needed.

Ingredients:
5 cups all-purpose flour
4 cups bran flakes cereal
3 cups white sugar
5 teaspoons baking soda
2 teaspoons salt
4  eggs, beaten
1 cup melted shortening, cooled
4 cups buttermilk

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine. Add eggs, shortening and buttermilk; mix well. Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred. Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 day
Yields: 48 muffins

Calories: 155.4
Fat: 5 g
Saturated fat: 1.3 g
Carbohydrates: 25.4 g
Sugars: 14 g
Dietary fiber: 0.8 g
Protein: 2.8 g
Cholesterol: 16.3 mg
Sodium: 273.2 mg
Mom's Peanut Butter Crunch Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, peanut butter, white sugar, brown sugar, eggs, vanilla

Directions:
Oven@ 350 Crush cereal into shreds.
Set aside.
Mix flour, soda and salt; set aside.
Mix rest of ingredients.
Beat until light and fluffy.
Fold in dry ingredients; mix well.
Drop by tablespoons full onto ungreased cookie sheat.
Criss-cross flatten with a fork.
Bake for 14 minutes.
Farro Tabbouleh
Category: salad
By Kim's Cooking Now

Farro replaces the traditional bulgur in this refreshing salad. This makes 4 side dish servings or 2 main dish servings. For best flavor, allow 3 to 4 hours for the flavors to blend before serving.

Ingredients:
¾ cup water
¼ cup farro
1 cup firmly packed fresh parsley leaves
¼ cup fresh mint
¼ cup finely chopped red onion
½ cup finely diced tomato, seeds removed
½ cup finely diced English cucumber
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
½ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Bring water and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain and let cool. Combine parsley and mint in the bowl of a food processor; process until finely chopped. Transfer to a bowl. Add farro, onion, tomato, cucumber, olive oil, lemon juice, salt, and pepper; toss lightly. Refrigerate for 3 to 4 hours before serving.

Prep time: 5 mins
Cook time: 35 mins
Total time: 3 hrs 40 mins
Yields: 4 servings

Calories: 84.7
Fat: 3.9 g
Saturated fat: 0.5 g
Carbohydrates: 12.1 g
Sugars: 1.5 g
Dietary fiber: 1 g
Protein: 2.2 g
Sodium: 302.7 mg
Caesar Coleslaw - West


Ingredients:
mayonnaise, fresh lemon juice, anchovy fillets, garlic cloves, green onions, parmesan cheese, savoy cabbage, napa cabbage, red cabbage

Directions:
Halve, core and very thinly slice cabbages.  Should yield about 16 cups.
Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Place cabbage and green onions in large bowl. Add dressing and toss to coat.
Can be prepared 1 day ahead. Cover and refrigerate.
Just before serving mix cheese into coleslaw. Transfer to large shallow bowl and serve.
Chickpea Curry


Ingredients:
onions, garlic cloves, ground cloves, cinnamon, ground cumin, ground coriander, salt, cayenne pepper, ground turmeric, garbanzo beans, diced tomatoes, fresh cilantro

Directions:
Heat oil in a large skillet. Saute onions until tender. Add garlic, ginger and ground spices. Saute 1-2 minutes, stirring constantly.
Add chickpeas. Add tomatoes with their juices. Stir well and simmer 30 minutes. Stir in cilantro just before serving.
Applesauce Oatmeal Snack Bars


Ingredients:
unbleached flour, rolled oats, baking powder, salt, white sugar, butter, egg, vanilla, chunky applesauce, raisins, brown sugar, ground cinnamon

Directions:
Preheat oven to 375F degrees.
Combine flour, oats, baking powder and salt.
In separate bowl, beat white sugar and butter until blended.
Whisk in cinnamon applesauce, egg, and vanilla.
Add flour mixture to applesauce mixture and stir until well blended.
In small bowl, combine chunky applesauce, raisins, brown sugar, and cinnamon.
Spoon half of oat mixture into sprayed 8-inch baking pan; pour raisin filling over top, and spoon remaining oat mixture over filling, spreading evenly.
Bake 30 to 35 minutes or until lightly browned; cool on wire rack.