xiaoxl/recipe_data huggingface dataset:
Sliced Steak with Roasted-corn Salsa


Ingredients:
fresh corn, scallions, unsalted butter, garlic, kosher salt, ground cumin, chili powder, black pepper, plum tomatoes, jalapeno chile, fresh cilantro

Directions:
Accompaniment: lime wedges.
Prepare grill for cooking.
Make corn salsa: Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8-10 minutes .
Transfer to a bowl.
Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3-4 minutes .
Remove from heat and stir in corn, tomatoes, and jalapeños.
Grill steak: Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak.
Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18-20 minutes  total for medium-rare.
Transfer steak to a grooved cutting board and let stand 5-10 minutes  before slicing.
While steak is standing, reheat corn mixture over moderate heat, stirring occasionally.
Stir in cilantro and scallion greens.
Spoon corn on top of sliced steak and pour over any accumulated juices.
Budget-Friendly Hearty Winter Soup
Category: soups-stews-and-chili
By beverlyb

A hearty soup for those cold winter days. The sweet potatoes and carrots mellow the cabbage and make a smooth, comforting soup.

Ingredients:
2  sweet potatoes, peeled and chopped
½ head cabbage, coarsely chopped
1 cup chopped carrots
1 pound turkey bratwurst, sliced
½ teaspoon salt
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon ground white pepper
½ cup dry white wine
3 cups chicken broth

Directions:
Place the sweet potatoes, cabbage, and carrots into a slow cooker, then place the bratwurst slices on top of the vegetables. Sprinkle with the salt, thyme, rosemary, and pepper. Pour the wine and chicken broth over the vegetables. Cook on Low until the sweet potatoes are easily pierced with a fork, 5 to 6 hours.

Prep time: 15 mins
Cook time: 5 hrs
Total time: 5 hrs 15 mins
Yields: 6 cups

Calories: 251.2
Fat: 7.2 g
Saturated fat: 1.8 g
Carbohydrates: 29.7 g
Sugars: 9.7 g
Dietary fiber: 6 g
Protein: 14.8 g
Cholesterol: 48.6 mg
Sodium: 744.5 mg
Spicy Pumpkin Bread with Dates, Nuts & Raisins


Ingredients:
canned pumpkin, butter, sugar, eggs, sour cream, vanilla, flour, baking soda, baking powder, pumpkin pie spice, walnuts, golden raisin, dates

Directions:
Beat together first 6 ingredients until blended.
combine and add the remaining ingredients and stir until dry ingredients are just moistened.
Do not overmix.
Divide batter between 3 greased mini-loaf foil pans, 6x3x2-inch, place pans on a cookie sheet, and bake in a 350 F.
oven for 35 to 40 minutes, or until a cake tester, inserted in center, comes out clean.
Allow to cool in pan for 15 min.
and then remove from pans and continue cooling on a rack.
Serve with sweet whipped butter, Yields 3 mini-loaves.
Easiest& Best!
Coffee Cakes and Quick Breads.
Pasta E Fagioli


Ingredients:
olive oil, onion, garlic cloves, pancetta, green onions, salt, pepper, tomato paste, chicken broth, ditali pasta, parsley, romano cheese

Directions:
Heat oil in a soup pot and sauté onions, garlic, pancetta, salt and pepper until golden, about 5 minutes.
Stir in tomato paste, chicken broth and beans.
Simmer 10 minutes.
Cook pasta according to directions on the package.  Drain and add to soup.
Heat mixture for another 10 minutes.
Ladle in bowls and top with grated cheese.
Tip: Bacon can be used instead of pancetta but you won't get that same authentic flavour.
Easy Pork and Asparagus Scaloppine


Ingredients:
flour, boneless pork chop, chicken broth, asparagus spear

Directions:
Heat a non-stick skillet over med. high heat.
In separate bowls, place 1/3 cup dressing in one and flour in the other.
Dip pork pieces into dressing; coat with flour.  Add pork to skillet, cook 1 - 2 minutes on each side or until brown.
Meanwhile, in a small bowl, mix broth and 2 tbsp of dressing.
Reduce heat to medium, add broth mixture to skillet, moving pork with wooden spoon to scrape up any brown bits.
Add asparagus; cover and cook 2 - 3 mintues or until asparagus is crisp tender and pork is cooked.
Serve with buttered angel hair or fettuccine and a nice Caesar salad.
*You could use chicken for a change, that's what I'm gonna try.  :].
Veal Chop with Portabello Mushrooms
Category: world-cuisine
By COOKINGQUEEN75

A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy!

Ingredients:
5 tablespoons olive oil, divided
1 tablespoon butter
2  veal chops
1  portobello mushroom, sliced
1 ½ cups chicken broth
1 ½ teaspoons fresh rosemary, chopped
½ cup red wine

Directions:
Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side. Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute. Drizzle with remaining 1 tablespoon olive oil, and serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 servings

Calories: 554.9
Fat: 45.2 g
Saturated fat: 10.2 g
Carbohydrates: 5.2 g
Sugars: 2.1 g
Dietary fiber: 0.9 g
Protein: 21.7 g
Cholesterol: 97.5 mg
Sodium: 838.4 mg
PB and Cucumber Sandwich


Ingredients:
cucumbers, creamy peanut butter

Directions:
Spread desired amount of peanut butter on bread.
Place thin slices of cucumber on peanut butter, and cover with second slice of bread.
Black Russian Cake II


Ingredients:
water, instant chocolate pudding mix, ground cinnamon, ground cloves, instant coffee powder, eggs, vodka

Directions:
Preheat oven to 350 degrees Fahrenheit (175 degrees C].
Grease and flour a 10 inch Bundt pan.
Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended.
Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool before frosting.
For the frosting: Mix together the frosting, coffee liqueur and vodka until blended.
Spread over cooled cake.
Savory Cheesecake With Ricotta, Feta and Asparagus


Ingredients:
asparagus, onion, feta, ricotta cheese, eggs, parmesan cheese, butter

Directions:
Mix the butter, cracker crumbs and 2 eggs.
Press the mixture on the bottom and sides of a springform cake tin which has been lined in baking paper. refrigerate.
blanche the asparagus for 12-20 minutes in boiling salted water. Chop them but leave about 12 spear heads to decorate the top.
Saute the onions, add the asparagus then add the cream add cook for a few minutes.
Mix the crumbled or grated cheese with the ricotta and the remaining 2 eggs. Then add half the parmesan and the asparagus mix. season with salt and pepper.
Pour the mixture into crust and bake at 180C for about 1 hour. Dust with the remaining parmesan and brown under a grill. serve warm not hot.
Sweet and Sour Meatballs


Ingredients:
onion, eggs, chili sauce, orange marmalade

Directions:
Combine meat, onion, eggs and bread to form 1 1/2 inch meatballs.
Make sauce from remaining ingredients.
Simmer in sauce for 1 hour.
Serve from chaffing dish.
Note: The beauty of this dish is the fact that the meatballs do not have to be browned.
Be sure to use very lean meat.
Chilling after they have been simmered allows fat to harden and easily removed.
Warm gently at serving time.
Cook and freeze meatballs in the sauce.
Delicious Chana Masala
Category: world-cuisine
By norm vandyke

A delicious dish of chickpeas, onions, and tomatoes! You will love this stuff! I suggest eating this with fresh fried naan.

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
2 cloves minced garlic
2 teaspoons grated fresh ginger
1  green chile pepper, chopped
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground turmeric
½ teaspoon ground cayenne pepper
4 cups chopped tomatoes
4 cups cooked chickpeas (garbanzo beans)
½ cup tomato sauce
½ cup plain yogurt
1  lemon, juiced
½ teaspoon salt

Directions:
Heat oil in a large saucepan over medium heat. Saute onion, garlic, ginger, and green chile pepper in hot oil until onions are translucent, about 10 minutes. Season onion mixture with cumin, paprika, coriander, garam masala, turmeric, and cayenne pepper; stir. Cook onion with spices until fragrant, 1 to 2 minutes. Add tomatoes, chickpeas, and tomato sauce; stir and simmer until the tomatoes soften, about 5 minutes. Stir yogurt into the mixture until the color of the mixture is even; simmer until again hot, about 5 minutes more. Remove pan from heat; stir lemon juice and salt into the mixture.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 412.5
Fat: 7.8 g
Saturated fat: 1.2 g
Carbohydrates: 72.7 g
Sugars: 10.5 g
Dietary fiber: 15.2 g
Protein: 16.8 g
Cholesterol: 1.8 mg
Sodium: 1206.5 mg
Citrus Ice Cubes


Ingredients:
orange, lemon, lime

Directions:
"Place fruit on a tray and put into the freezer for at least 4-5 hours. Use them in place of ice cubes to chill drinks."
Garlic Stuffed Olives


Ingredients:
garlic, olive oil, red chili pepper

Directions:
Drain olives.
Peel garlic, stuff into olives.
Large cloves may be cut to fit.
Put stuffed olives into a jar (we use a pickle or mason jars].
Add enough olive oil to cover.
Add seasonings and chili.
Seal, shake to mix.
Let marinate for a few hours (or a day].
Chipotle-Lime Vinaigrette
Category: side-dish
By Occasional Cooker

This sweet and tart vinaigrette has an added spicy smokiness from the chipotle chile powder and an earthiness from the cumin. The combination of flavors is delicious on any salad or in a marinade.

Ingredients:
½ cup olive oil
¼ cup white sugar
¼ cup lime juice
½ teaspoon ground cumin
½ teaspoon ground chipotle pepper, or to taste
¼ teaspoon garlic powder

Directions:
Whisk olive oil, sugar, lime juice, cumin, chipotle pepper, and garlic powder together in a bowl. Refrigerate until serving.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 servings

Calories: 195
Fat: 18 g
Saturated fat: 2.5 g
Carbohydrates: 9.4 g
Sugars: 8.5 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 0.9 mg
Bacony Beans


Ingredients:
bacon, sweet onion, brown sugar, Worcestershire sauce, mustard, molasses

Directions:
Brown bacon in skillet till crispy. Set aside. Pour off all but a thin layer of the bacon fat and cook onion till soft.
In large casserole dish, combine remaining ingredients and then add bacon, onion and the fat left in the skillet.
Mix thoroughly and bake in a 375° oven for 45 minutes.
Chicken Georgia


Ingredients:
butter, boneless skinless chicken breasts, fresh mushrooms, shallots, salt, pepper, mozzarella cheese

Directions:
Melt butter over medium heat.
Add mushrooms and shallots and sprinkle with salt and pepper.
Cook 10 minutes.
Add chicken and cook 10 minutes on each side, or until no longer pink in the middle.
Transfer chicken to a platter and sprinkle with cheese.
Top with mushroom mixture.
Cover and let stand for 5 minutes or until cheese melts.
Peach Pie with Sour Cream
Category: desserts
By gent500

This is my favorite pie recipe anywhere. Just make sure you use only fresh, high-quality sweet peaches.

Ingredients:
1 ¼ cups all-purpose flour
½ cup butter, cut into chunks
½ teaspoon salt
2 tablespoons sour cream
4  fresh peaches - peeled, pitted, and sliced
3  egg yolks
2 tablespoons all-purpose flour
⅓ cup sour cream
1 cup white sugar

Directions:
Preheat oven to 425 degrees F (220 degrees C). Butter a 9-inch pie dish. Place 1 1/4 cups flour, butter, salt, and 2 tablespoons sour cream in a food processor; pulse until mixture comes together in a large ball. Press dough into prepared pie dish to form a crust. Bake in preheated hoven until golden brown, about 10 minutes. Remove pie crust from oven. Reduce oven heat to 350 degrees F (175 degrees C). Arrange peach slices in pie crust. Lightly beat egg yolks in a large bowl. Add in sugar, 1/3 cup sour cream, and 2 tablespoons flour; stir until well-mixed. Pour egg mixture over peaches. Cover pie with aluminum foil. Bake in preheated oven for 50 minutes; remove foil. Continue baking until peach filling is set, about 15 minutes more.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 1 9-inch pie

Calories: 337
Fat: 16.1 g
Saturated fat: 9.6 g
Carbohydrates: 45.2 g
Sugars: 28.1 g
Dietary fiber: 0.6 g
Protein: 3.8 g
Cholesterol: 113.1 mg
Sodium: 239.4 mg
Green Tomato Pasta Sauce


Ingredients:
extra virgin olive oil, green tomatoes, kosher salt, ground black pepper, garlic cloves, fresh basil leaves, linguine, parmesan cheese

Directions:
Preheat oven to 300°F.
Spray a large shallow baking dish with cooking oil.  Lay the tomatoes in the dish and season with salt and pepper.  Drizzle with the olive.  Bake uncovered until tomatoes soften somewhat, about 25 minutes.
In a mini food processor, chop the garlic and basil together.  Sprinkle the garlic/basil on top of the tomatoes.  Cover with foil and bake until soft and lightly carmelized, another 25 minutes.  Remove from oven and place in a food processor or blender.  Pulse a few times, but leave the sauce chunky.  Put in sauce pan to reheat and add cooked chicken if desired.
Serve over hot cooked pasta and top with freshly grated Parmesan.
Greek Lemon Chicken and Potatoes
Category: meat-and-poultry
By Chef John

I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

Ingredients:
4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3  russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan. Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade. Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes. Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm. Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken. Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 4 servings

Calories: 1138.8
Fat: 74.5 g
Saturated fat: 17 g
Carbohydrates: 34.5 g
Sugars: 2 g
Dietary fiber: 3 g
Protein: 80.4 g
Cholesterol: 283.6 mg
Sodium: 1865.5 mg
Good Eats Pepper Vodka


Ingredients:
vodka, peppercorns

Directions:
Put the peppercorns in a plastic bag and crush between a counter top and a cast iron frying pan.
Add the broken peppercorns to the vodka.
Shake once a day for seven days.
Strain through a coffee pot filter.
Great Canadian Steak Spice


Ingredients:
kosher salt, fresh coarse ground black pepper, white pepper, mustard seeds, garlic powder, onion powder, red chile

Directions:
In a bowl combine the salt, black pepper, white pepper, mustard seeds, coriander seeds, garlic powder, onion powder, chilies and dill seeds.
Store in an airtight container in a cool, dry place away from heat and light.
Grilled Gruyere and Sweet Onion Sandwiches.


Ingredients:
unsalted butter, extra virgin olive oil, onion, Dijon mustard, gruyere cheese, pickles

Directions:
In a deep skillet, melt 1 tablespoon of the butter with the olive oil.  Add the onion,cover and cook over high heat, stirring once of twice until softened, about 5 minutes.  Uncover and cook over medium-high heat, stirring occasionally, until the onion is tender and caramelized, about 25 minutes.  Add water to the skillet as necessary to prevent onion from scorching.  Season with salt and pepper.
Spread bread with remain butter and arrange, buttered side down, on work surface.  Spread a thin layer of mustard on each slice.  Top half of the slices with onion, Gruyere and pickles.
Preheat skillet or panini press.  Grill sandwiches over low heat until bread is toasted and cheese is melted.  Cut in half and serve.
Broiled Reuben Sandwich
Category: main-dish
By sal

Rye bread filled with sauerkraut, Swiss cheese and corned beef, smothered with a zesty sauce and broiled until golden.

Ingredients:
1 tablespoon chili sauce
⅓ cup mayonnaise
¼ cup butter, softened
8 slices rye bread
½ pound thinly sliced corned beef
½ pound sliced Swiss cheese
1 pound sauerkraut

Directions:
Preheat oven broiler. Mix chili sauce and mayonnaise until smooth.  Spread mayonnaise mixture and butter on bread slices.  Layer corned beef, Swiss and sauerkraut on 4 slices and top with remaining slices.  Place on baking sheet under preheated broiler and broil until browned, turning once, 2 minutes.

Prep time: 15 mins
Cook time: 2 mins
Total time: 17 mins
Yields: 4 sandwiches

Calories: 737.7
Fat: 51.5 g
Saturated fat: 22.4 g
Carbohydrates: 40.6 g
Sugars: 5.7 g
Dietary fiber: 6.8 g
Protein: 29.2 g
Cholesterol: 128.2 mg
Sodium: 1977.1 mg
Chicken Pad Thai


Ingredients:
eggs, garlic cloves, spring onion, ginger, chicken, shiitake mushrooms, carrot, firm tofu, bean sprouts, fish sauce, oyster sauce, lime juice, palm sugar, brown sugar, roasted peanuts, coriander leaves, lime

Directions:
Soak rice noodles in boiled water about 10min to soften. Drain noodles and set aside.
In a wok, heat vegetable oil over a medium high heat.
When oil is hot, add garlic, ginger and green onion and fry for 2 minutes.
Add chicken and brown until cooked through.
Toss in vegetables and lightly stir fry, so vegetables remain crunchy.
Add tofu and then quickly add egg, fry, cut into pieces mix into noodles.
Stir in sauce.
Remove from heat, top with peanuts and coriander and serve right away with a quartered lime.
Broccoli Salad


Ingredients:
mayonnaise, cider vinegar, broccoli, bacon, sugar, cheddar cheese, green onions, dry roasted sunflower seeds

Directions:
Mix mayo, sugar and vinegar (best if mixed night before].
Pour dressing over other items (except sunflower seeds].
Add sunflower seeds before serving.
Easy Ricotta Tiramisu
Category: desserts
By Jude

This recipe does not require the traditional marscapone cheese, which can be both expensive and difficult to find.  Actual preparation time is short, but as it must 'age' for at least 10 to 12 hours, this is a dessert best prepared a day ahead of time. Dust with unsweetened cocoa powder.

Ingredients:
1 cup heavy whipping cream
3 tablespoons white sugar
1 (12 ounce) container ricotta cheese
1 cup sour cream
1 cup white sugar
2 fluid ounces dark rum  (Optional)
2 cups strong brewed coffee
1 (12 ounce) package ladyfingers

Directions:
Beat cream and 3 tablespoons sugar together in a bowl using an electric mixer until stiff peaks form. Refrigerate until ready to use. Beat ricotta cheese, sour cream, and sugar together in a bowl. Fold in the whipped cream gently; add rum. Pour coffee into a bowl. Dip the ends of half of the ladyfingers in the coffee. Arrange ladyfingers dipped side-down into a single layer in a 2- to 2 1/2-inch deep rectangular serving dish. Spread half of the ricotta-cream mixture on top. Repeat dipping and arranging the remaining half of the ladyfingers; spread the remaining ricotta-cream mixture on top. Cover with plastic wrap; refrigerate until fully chilled, 10 to 12 hours.

Prep time: 30 mins
Total time: 10 hrs 30 mins
Yields: 9 inch cake

Calories: 406.1
Fat: 19.4 g
Saturated fat: 11.3 g
Carbohydrates: 47.2 g
Sugars: 23.9 g
Dietary fiber: 0.3 g
Protein: 8.7 g
Cholesterol: 127.5 mg
Sodium: 114.2 mg
Silky Ricotta Cheese Cookies


Ingredients:
sugar, butter, vanilla, eggs, flour, salt, baking soda, ricotta cheese

Directions:
Preheat oven to 350°.
Cream together sugar and butter.
Add vanilla.
Beat eggs in one at a time.
Sift flour, salt and baking soda.
Add to creamed mixture.
Mix well.
Add the ricotta cheese.
**Usually here I add butterscotch chips or chips of your liking (raspberry chips are my favorite].
Drop by teaspoonfuls onto a non-stick cookie sheet.
Bake for 15 minutes or until lightly browned.
Frost if desired.
Lazy New England Clam Chowder


Ingredients:
bacon, onion, milk, lemon juice, minced clams, pepper

Directions:
In large saucepan cook and stir bacon and onion until bacon is crisp and onion is tender.
Stir in soup and milk.
Heat through, stirring occasionally.
Stir in clams/juice from clams, lemon juice and pepper.
Heat thoroughly, serve in soup mugs with slice of lemon and parsley sprig on top.
Delicious Ratatouille


Ingredients:
rotini pasta, extra virgin olive oil, yellow onion, garlic cloves, anchovies, eggplant, zucchini, water-packed artichoke hearts, tomatoes with juice, pine nuts, fresh basil

Directions:
"Bring a large pot of water to a boil, meanwhile in a large skillet sauté the onion in olive oil for 4-5 minutes or until lightly browned. Add the garlic and anchovy and sauté for 1 minute. Add the peppers and eggplant and sauté for 3-4 minutes. Once that is lightly browned, add the zucchini, squash and artichokes and sauté for 2 minutes. Stir in the tomatoes and bring the sauce up to a simmer, season with salt, black pepper, and Italian seasoning. Cook for 10 minutes, or until tomatoes start breaking down. Meanwhile, cook the pasta according to the package directions, drain and toss with the sauce. Top with toasted pine nuts and fresh basil."
Manzana Crocante ( Apple Crisp)


Ingredients:
sliced apples, sugar, flour, cinnamon, brown sugar, flour, oatmeal, butter, baking soda, baking powder

Directions:
Mix apples, sugar, flour and cinnamon in a large bowl until apples are evenly covered in sugar mixture.
Spoon apple mixture into a 8 x 8 inch baking dish.
In the same bowl used to mix the apples, mix the  brown sugar, flour, oatmeal, melted butter, baking soda and baking powder.
Spoon the mixture (dollop] on top of apples.
Bake in a 350 degree Fahrenheit oven for 30 minutes or until topping is golden brown.
Serve warm by itself or with ice cream, or eat it cold out of the refrigerator.