xiaoxl/recipe_data huggingface dataset:
Outside-In Cheddar Slides


Ingredients:
"sharp cheddar cheese"

Directions:
Divide meat into 8 pieces and shape into balls.
Press 1 cheese piece into center of each meat ball.
Enclose cheese in meat.
Flatten into patties (2-1/2 x 3 inches].
Repeat for each piece.
Sprinkle all patties with salt and pepper.
Prepare grill (medium high heat].
Grill patties to desired doneness and cheese centers soften (5 minutes per side].
If desired, grill cut side of rolls until toasted (1 minute or so].
Transfer patties to rolls and let rest 5 minutes.
Chicken Taco Meat!!!


Ingredients:
diced tomatoes with basil oregano and garlic, green chilies, chicken broth, onion, boneless skinless chicken breasts

Directions:
combine all ingredients in a crock pot., heat on low for 8 hours., serve on tacos with all the fixings.
Basil Pesto Mayonnaise


Ingredients:
mayonnaise, basil pesto, Dijon mustard, white wine vinegar

Directions:
"Mix well and refrigerate, preferably for at least an hour and up to 24 hours."
Blueberry Cucumber Salad


Ingredients:
English cucumbers, blueberries, feta cheese

Directions:
Peel, seed and quarter cucumbers; place in a bowl.
Add salt and pepper to taste.
Add blueberries, balsamic vinaigrette to taste, and feta cheese.
Serve.
Crab and Avocado Roll - Sushi


Ingredients:
lump crabmeat, mayonnaise, soy sauce, nori, sushi rice, wasabi paste, avocado

Directions:
Mix crab meat with mayonnaise and soy sauce.
Place nori sheet horizontally on bamboo rolling mat with the shiny side facing the mat. With wet hands, spread about ¾ cup sushi rice evenly over the nori, leaving a ¾-inch strip on the far edge of the nori sheet free of rice. Using your finger, spread a thin stripe of wasabi horizontally along the center of the rice. Spoon about 3 tablespoons crab mixture along the center of the rice, followed by 2 to 3 avocado slices.
Rolling the bamboo mat away from you, carefully roll the nori over, leaving the rice-free strip of nori exposed.
Press the roll firmly together. Lift the top of the mat and turn the roll over so that the rice free edge of the nori overlaps the rest of the roll, sealing it.
Roll it in the mat again, pressing firmly to make sure it is sealed and shaped like a cylinder.
Using a sharp knife, carefully cut the roll into 6 pieces to serve. Repeat with remaining ingredients.
Cheese Dip


Ingredients:
mozzarella cheese, mayonnaise, parmesan cheese, sour cream, parsley, Accent seasoning, sugar

Directions:
Mix well, refrigerate overnight., Serve with crackers or vegetables.
Black Beans With Rice


Ingredients:
brown rice, Dijon mustard, lemon juice, low sodium soy sauce, chili powder, no-salt-added tomato sauce, onion, green peppers, garlic cloves, mushrooms

Directions:
Cook rice and set aside (keep warm].
Sauce: In large bowl, whisk together mustard, lemon juice, soy sauce , chili powder and tomato sauce until they are smooth. Add beans and set aside.
Chop onion, peppers, garlic and mushrooms and set aside.
Coat large covered frying pan or dutch oven (at least 5 quarts] with oil. Add onion, peppers, garlic and mushrooms and cook over medium heat, stirring frequently, adding small amount of water as needed to prevent sticking.
Add sauce and beans to skillet and cook over medium-low heat for 20 minutes, stirring occasionally.
Serve over cooked rice.
Banana Lassi


Ingredients:
bananas, 2% low-fat milk, yogurt, cardamom powder, pistachios

Directions:
Place all ingredients except nuts in a blender., Blend until smooth., Serve in drinking glasses with a sprinkling of nuts.
Popeye Pasta With Feta Cheese


Ingredients:
angel hair pasta, boiling water, salt, olive oil, roma tomatoes, garlic cloves, olive oil, fresh spinach, fresh marjoram, salt, granulated sugar, pepper, feta cheese

Directions:
Cook pasta in boiling water and first amount of salt in a large uncovered pot or Dutch oven for 6 minutes until tender but firm.  Drain.  Return to pot.
Add first amount of olive oil.  Toss.  Keep warm.
Meanwhile, saute tomato and garlic in second amount of olive oil in large frying pan for about 2 minutes until tomatoes have released their juices.
Add next 6 ingredients.  Heat and stir for about 1 minute just until spinach is wilted and heated through.
Pour over pasta.  Add feta cheese.  Toss well.
Note:  In place of fresh marjoram, you could replace with 3/4 teaspoon dried marjoram and you can replace garlic cloves with 3/4 teaspoon garlic powder.
Tom's Vanilla Frozen Yogurt


Ingredients:
sugar, unflavored gelatin, salt, skim milk, plain low-fat yogurt, vanilla extract

Directions:
Combine sugar, gelatin and salt in a medium saucepan; add milk and let stand one minute.
Cook over low heat, stirring constantly, five minutes or until gelatin and sugar dissolve; let cool.
Stir in yogurt and vanilla; chill.
Pour mixture into freezer can of a gallon freezer.
Serve immediately or let ripen 1 hour.
Yields 10- 1/2 cups.
Linguine Marinara (21 Day Wonder Diet: Day 6)


Ingredients:
linguine, garlic cloves, diced tomatoes, fresh flat-leaf parsley

Directions:
Cook pasta in large saucepan of boiling water until tender; drain.
Meanwhile, cook marinara mix in heated large frying pan, stirring, for 2 minutes; remove from pan and drain.
Add onion , garlic and chilli to same heated pan; cook, stirring, about 5 minutes or until onion softens.  Add undrained tomatoes; cook, 5 minutes.  Return seafood (marinara mix] to pan; cook, stirring occasionally, for about 2 minutes.  Stir in parsley.
Serve pasta with marinara sauce.
Pear and Blue Cheese Salad
Category: salad
By SPERL25

This salad brings together ingredients that really enhance each other, and the dressing packs a perfect punch with maple syrup, brown sugar, and apple cider vinegar. It's a favorite in my family!

Ingredients:
1 (10 ounce) bag mixed field greens
½ cup sliced red onion  (Optional)
1  Bosc pear, cored and sliced
½ cup chopped candied pecans
½ cup crumbled blue cheese
¼ cup maple syrup
⅓ cup apple cider vinegar
½ cup mayonnaise
2 tablespoons packed brown sugar
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup walnut oil

Directions:
Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly. To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 397.1
Fat: 30.2 g
Saturated fat: 5.8 g
Carbohydrates: 25.3 g
Sugars: 17.9 g
Dietary fiber: 3.3 g
Protein: 8 g
Cholesterol: 15.4 mg
Sodium: 630.7 mg
Rosemary and Garlic Green Beans(2 Ww Points)


Ingredients:
green beans, olive oil, garlic clove, dried rosemary, salt

Directions:
"Thaw green beans in a colander. Put olive oil, garlic, rosemary and salt in a skillet or stir-fry pan and mix. Add green beans. Stir-fry until beans are just softened. Serve immediately."
Blueberry Banana Surprise


Ingredients:
graham cracker crumbs, sugar, margarine, bananas, cream cheese, milk, sugar

Directions:
For crust:  mix graham crackers crumbs, melted margarine and 1/4 cup sugar in a 9x13 glass pan.  Press into the bottom of the pan to make a crust.  Chill in the refrigerator while making the topping.  (Note:  You may need to add a little more melted margarine if the crumbs appear to be too dry, however, you don't want the crust to be greasy.].
In a deep bowl, mix cream cheese, Dream Whip, milk and 1/2 cup sugar with a hand mixer until smooth.
Pour cream cheese mixture over crust.
Slice bananas in 1/4 inch slices and cover cream cheese mixture. (You may need more than 3 bananas if they are small.].
Pour blueberry pie filling over bananas and spread evenly.
Chill until ready to serve.
Perfect Pasta


Ingredients:
pasta, broccoli, chicken breasts, corn, green onions, honey, soy sauce

Directions:
Cook pasta according to package directions. Add broccoli when almost done.
Tear chicken into bite-sized pieces.
Make dressing by whisking together the honey, wine vinegar, soy sauce, and sesame oil.
Add corn, green onions, and dressing to the drained pasta and broccoli mixture.
Toss and serve.
Crispy Orange Chicken


Ingredients:
chicken thighs, low sodium salt, black pepper, oranges, white sugar, cornstarch, water, orange, fresh parsley, fresh cilantro

Directions:
Rub chicken thighs with sea salt and black pepper. Refrigerate until ready to use.
Combine orange zest, orange juice, white sugar, corn starch and water and set aside.
Preheat oven to 400°F.
Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs without oil (skin side down first] until both sides become golden brown, about 7-10 minutes each side. Turn off heat.
Transfer chicken thighs to a roasting rack. Bake for about 20 minutes or until center reaches 165°F.
Keep about 1 tablespoon oil in skillet. Turn on heat over medium high. Stir in orange mixture and boil until thick.
Pour orange mixture over chicken thighs.
Use sliced orange, parsley (or cilantro] for garnish.
Serve immediately.
Crockpot Taco Steak and Rice


Ingredients:
boneless beef round steak, onion, diced tomatoes, corn, red bell pepper

Directions:
Place meat in bottom of 4 quart crockpot. Top with onions, tomatoes, and taco seasoning.
Cover and cook on low 5-6 hours.Stir in instant rice, corn and red bell pepper. Cover and cook for 20-30 minutes (until rice is cooked].
Optional: Top with shredded cheese, sour cream, and lettuce. Serve!
Touchdown Chili
Category: soups-stews-and-chili
By Jenn Polk

Every year when football season rolls around and the weather begins to cool, my husband requests I make this hearty, beanless chili. It receives rave reviews from everyone.

Ingredients:
2 pounds ground beef
1 large onion, chopped
6 cloves garlic, chopped
⅓ cup chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons dried basil
1 (28 ounce) can diced tomatoes with juice
1 (4 ounce) can diced green chile peppers, drained
1 (15 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
1 tablespoon white vinegar
3 tablespoons brown sugar
1 teaspoon hot pepper sauce (e.g. Tabasco™)
2 teaspoons salt
½ teaspoon ground black pepper

Directions:
Place the ground beef, onion and garlic in a large saucepan over medium heat. Cook, stirring to crumble the beef, until the beef is no longer pink and the onion is tender. Drain off the fat and return the pan to the stove. Combine the chili powder, cumin and basil; sprinkle over the beef. Cook and stir to coat the meat and toast the spices a little. Pour in the tomatoes, green chilies, tomato sauce, beer and vinegar. Bring to a boil and stir to loosen any bits that are stuck to the bottom of the pan. Mix in the brown sugar, hot pepper sauce, salt and pepper. Reduce the heat to low, cover and simmer for 3 hours. Remove the lid for the last 30 minutes of cooking.

Prep time: 15 mins
Cook time: 3 hrs 15 mins
Total time: 3 hrs 30 mins
Yields: 8 servings

Calories: 305.4
Fat: 14.4 g
Saturated fat: 5.4 g
Carbohydrates: 19.1 g
Sugars: 11.1 g
Dietary fiber: 4 g
Protein: 22 g
Cholesterol: 69 mg
Sodium: 1302.3 mg
Bourbon-Marinated Pork Tenderloin


Ingredients:
soy sauce, Bourbon, Worcestershire sauce, water, canola oil, garlic cloves, brown sugar, ground black pepper, white pepper, ground ginger, salt, fresh parsley sprig

Directions:
Rinse tenderloins, and pat dry.
Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.
Grill, covered with grill lid, over high heat (400° to 500°] 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish with fresh parsley sprigs, if desired.
Grandma's Sour Cream Pound Cake
Category: desserts
By LVJOANNE

This is a recipe the whole family loves. It's always a hit!

Ingredients:
2 cups butter, softened
3 cups white sugar
6  eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 pinch ground mace
1 cup sour cream
1 tablespoon confectioners' sugar, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg. Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top. Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.

Prep time: 30 mins
Cook time: 1 hr 20 mins
Total time: 2 hrs
Yields: 1 10-inch Bundt cake

Calories: 494.3
Fat: 28.1 g
Saturated fat: 17.1 g
Carbohydrates: 56.7 g
Sugars: 38.2 g
Dietary fiber: 0.6 g
Protein: 5.5 g
Cholesterol: 137.1 mg
Sodium: 290.2 mg
Elegant Oyster Soup
Category: soups-stews-and-chili
By DSPROUT

Delicious. Takes a little extra time, but it's worth the effort. Serve hot with green salad and crusty French bread

Ingredients:
2 tablespoons butter
½ cup carrot, finely chopped
½ cup onion, finely chopped
½ cup celery, finely chopped
½ cup button mushrooms, chopped
½ cup butter
¼ cup all-purpose flour
1 quart chicken broth
1 (14 ounce) can artichoke hearts, drained
1  bay leaf
¾ teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
1 cup heavy cream
12  shucked oysters and juice

Directions:
In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent. In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes. Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat. Whisk in cream and add oysters; bring to a simmer, but do not boil.

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

Calories: 401.5
Fat: 35.3 g
Saturated fat: 22 g
Carbohydrates: 15.9 g
Sugars: 1.8 g
Dietary fiber: 3.4 g
Protein: 7.5 g
Cholesterol: 116.7 mg
Sodium: 869.9 mg
Maple Cookies
Category: desserts
By Craig Gund

Rich and golden with a rich maple flavor.

Ingredients:
1 cup butter, softened
1 cup packed brown sugar
1  egg
1 cup real maple syrup
1 teaspoon vanilla extract
2 teaspoons baking soda
½ teaspoon salt
4 cups all-purpose flour
⅓ cup granulated sugar for decoration

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream the butter and brown sugar.  Add the egg, syrup and vanilla.  Mix until well blended. Sift together the flour, salt and baking soda.   Stir into mixture until well blended. Shape into 1 inch balls and roll in sugar. Place on cookie sheets about 2 inches apart and flatten slightly. Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack.

Yields: 5 dozen

Calories: 90.8
Fat: 3.2 g
Saturated fat: 2 g
Carbohydrates: 14.6 g
Sugars: 7.8 g
Dietary fiber: 0.2 g
Protein: 1 g
Cholesterol: 11.2 mg
Sodium: 86 mg
Morel Mushroom Bisque
Category: soups-stews-and-chili
By Jennifer F.

If you are a fan of fresh (or even dried) morel mushrooms, this is the soup for you. Everyone who eats morels knows that they go best sauteed with onions, garlic and butter. This incorporates all of those ingredients to create a magnificently creamy soup, strong with morel flavor, but not too overpowering. This isn't healthy eating, and I don't recommend trying to make it that way. Just eat less of it! Serve with crusty bread or garlic croutons.

Ingredients:
½ cup butter
1 tablespoon minced garlic
1 large onion, diced
8 ounces fresh morel mushrooms, sliced
1 tablespoon chicken soup base
1 tablespoon all-purpose flour
2 cups water
2 cups heavy cream
⅛ teaspoon ground dried thyme
salt to taste
2 teaspoons ground black pepper

Directions:
Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes. Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 663.1
Fat: 67.4 g
Saturated fat: 42.1 g
Carbohydrates: 13.1 g
Sugars: 2.9 g
Dietary fiber: 1.7 g
Protein: 5.5 g
Cholesterol: 224.9 mg
Sodium: 753 mg
Tropical BBQ Chicken


Ingredients:
onion, butter, flour, soy sauce, prepared mustard, barbecue sauce, dark brown sugar, chili powder, chicken broth, chicken

Directions:
Saute onion in butter for 5-10 minutes over medium heat.
Add flour and mix until a paste is formed.
Slowly stir in pineapple juice waiting for all juice to be absorbed before adding more.
Add soy sauce, mustard and bbq sauce and stir until dissolved.
Add brown sugar and chili and stir until dissolved.
Pour in chicken broth, stir and then add chicken. Cook on stove until slightly thickened.
Preheat over to 325 and cook with lid on for 1- 3 hours depending on how long you want the chicken to soak for.
Simple Hyderabad Curried Chicken


Ingredients:
butter, onion, garlic cloves, green cardamoms, cloves, cinnamon sticks, garam masala, chili powder, skinless chicken, tomato puree, water, lemon

Directions:
Melt the butter and fry the sliced onion, with the garlic and all of the spices over low heat for 10 m ins.
Add chicken to the pan with tomato puree, stir till the chicken changes colour, add the water.
Add the coconut, cover the pan simmer for 60 minutes.
Peel and shred the lemon over the dish when serving.
Crispy Herb Baked Chicken


Ingredients:
parmesan cheese, vegan parmesan cheese, parsley flakes, garlic powder, boneless skinless chicken breasts

Directions:
Heat oven to 375 F.
Spray a cookie sheet or 9x13-inch pan with non-stick cooking spray.
In medium bowl, combine potato flakes, Parmesan cheese, parsley flakes and garlic powder; mix well.
Spray chicken with non-stick cooking spray; roll in potato flake mixture to coat.
Place in cookie sheet or pan.
Bake for 45 to 60 minutes or until chicken is fork-tender and juices run clear.
Japanese Ginger Salad


Ingredients:
soy sauce, white vinegar, sesame seeds, fresh ginger, onion, celery rib, sugar, ketchup

Directions:
Combine the oil, soy sauce, vinegar, sesame seeds, ginger, onion, celery, sugar and ketchup in a blender or food processor and process until smooth.
Drizzle the dressing over the salad greens in a salad bowl and toss to coat. Serve immediately.
Oatmeal Lace Cookies


Ingredients:
butter, quick oats, sugar, egg, vanilla, flour, salt, baking powder

Directions:
Preheat oven to 350 degrees.
In a large saucepan, melt the butter.  Remove from heat and stir in oats, sugar, egg, and vanilla.  Add flour, salt, and baking powder.  Drop 3” apart by rounded teaspoonful on cookie sheet lined with parchment paper.  Spread each dollop slightly to distribute the oats.  Bake at 350 degrees for 9-11 minutes or until golden.  Remove from oven and let cool completely on cookie sheet.  Carefully remove from the parchment with a spatula to a wire rack.
Store in an airtight container – if you have any left to save.
Chef Joey's Vegan Rugelach


Ingredients:
vegan margarine, vegan cream cheese, raw sugar, lemon, zest of, raw sugar

Directions:
Prepare the pastry by placing the flour in the bowl of a food processor.  Give it a pulse to fluff it up.  Add the cut up margarine and pulse again.
Add the cold vegan cream cheese.  I use Tofutti  Better Than Cream Cheese in this.
Pulse the flour, margarine and cheese mixture until a ball forms and then remove.  Form into a disc.  Cut in half and wrap each disc in plastic wrap.  Refrigerate for one to 24 hours.
Once the pastry is chilled, preheat your oven to 350'F.  Line two cookie sheets with parchment paper and set aside.
Put your jam into a small bowl and stir it to get any lumps out of it.
Once the oven is heated up, roast your nuts.  I did mine at 350 for 7-10 minutes.  Keep an eye on them so they don't burn.
Remove the nuts and set aside until cool.  Add them along with your lemon zest and sugar into the bowl of a small food chopper and process until the nuts are about 1/3 their original size.
Set this aside.
Remove one of your pastry discs from the fridge.  Lightly flour your counter top and roll the pastry out to a large circle.  Make the dough very thin as it will crisp up much better if you do.
Spread the jam on the pastry, then sprinkle 1/2 the nut mixture.  Cut the rolled out pastry in 4 equal sections, then cut each of the 4 sections into 3 equal sections.
Roll from the outside in and place with seam side down on your covered cookie sheet.
Brush with the soy creamer and sprinkle with some sugar.
Bake for about 20 minutes.  Keep an eye on these, they can burn easily.
Cool on a metal cookie rack.
Repeat with the second batch of cookies.
You can also sprinkle other sugars on these, icing, or fruit might be nice.
Bon Appetit.
Apple Topped Kahlua and Cream Dessert


Ingredients:
Kahlua, tart apples, pecans, pecans, butter, brown sugar, cinnamon, golden raisin, heavy cream, powdered sugar, vanilla extract, pecans

Directions:
Optional but SO worth it: Toast pecans in a skillet for a few minutes to release the oils and make them really yummy! They are done when you can start to smell them. Remove from skillet and reserve.
Add butter to skillet and add apple slices (peeled or unpeeled] and raisins if using. Saute until the apples begin to soften. Add brown sugar, cinnamon and reserved pecans and cook just until apples reach desired softness.
Meanwhile, slice cake into 8 slices about 1 inch thick or as desired. You will have cake left over- what a pity!
Using a pastry brush baste cake with kahlua using about 1 1/2 tsp per piece- or more if desired.
Beat cream, sifted powdered sugar, and extract in chilled bowl until stiff peaks form. Do not overbeat! (You will get great results if you place the bowl and beaters in the freezer for about 20 minutes before using them. Also make sure that your cream is very cold. I even put the sifted sugar and the extract in the refrigerator to chill!].
Top pound cake with warm apple topping and then a dollop of fresh whipped cream.
Sprinkle with additional pecans (chopped, broken or halves] to garnish if desired.
Enjoy!
Low Fat Strawberry & Blackberry Crisp


Ingredients:
blackberry, sugar, strawberry, flour, vanilla, oatmeal, sugar, butter, margarine, water

Directions:
Preheat oven to 325 degrees F.
Mix filling ingredients (All berries, sugar and flour] in a small bowl, then spoon into the bottom a non-stick (or non-stick sprayed] 9 in pan, square or round.
Mix topping ingredients (oatmeal, vanilla, sugar, and margin] in that same bowl, spread over filling. (Topping should be a dough like texture].
Bake for 30 minutes or until top is golden brown.
Swamp Cabbage Salad


Ingredients:
hearts of palm, cherry tomatoes, blue cheese, green onions

Directions:
Combine all ingredients except dressing in large bowl; toss to blend.
Add 1/2 cup dressing (or more]; toss again to coat.