xiaoxl/recipe_data huggingface dataset:
Spicy Taco Cheese Log


Ingredients:
cream cheese, butter, milk, Worcestershire sauce, green onions, fresh cilantro, tortilla chips

Directions:
In a large mixing bowl let cream cheese, taco cheese and butter stand at room temperature for 30 minutes.  Add milk and worcestershire sauce.  Beat with an electric mixer on medium speed until light and fluffy.  Stir in green onion and chile peppers.  Cover an chill for 4 to 24 hours.
Shape cheese mixture into a log about 9 inches long.  Combine crushed corn chips and cilantro; roll cheese log in corn chip mixture.  Let stand for 15 minutes before serving.  Serve with tortilla chips.
French Shrimp Salad


Ingredients:
fresh asparagus, red onion, medium shrimp, artichoke hearts, mayonnaise, lemon juice, fresh tarragon, fresh parsley, pepper, salt

Directions:
Cook the asparagus pieces in boiling salted water just until fork- tender, but still  a little crisp. Drain and rinse under cold water.
In a large bowl, toss together asparagus, onion, shrimp. chopped hard-cooked eggs, and coarsley chopped artichoke hearts.
In a small seperate bowl, stir together mayo, lemon juice,  french dressing, tarragon, parsley and salt and pepper.
Pour dressing over salad mixture and toss well to coat evenly.
Place greens on a serving platter/bowl, place salad on top, and garnish with slices of hard-cooked egg.
Virgin Peach Bellini


Ingredients:
"sparkling apple cider"

Directions:
Allow chopped peaches to defrost if using frozen. If using fresh peaches, put puree in freezer to chill about 1/2-1 hour before proceeding(or put peaches in freezer till they are really cold, about 1/2-3/4 hour.
Place in blender with 1/2 cup sparkling cider. Blend until peaches are pureed.
Divide puree evenly between 4 champagne glasses. Fill glasses with remaining  sparkling cider. Serve and enjoy!
Air Fryer SPAM® Fries with Spicy Dipping Sauce
Category: appetizers-and-snacks
By Soup Loving Nicole

SPAM® is not something I eat often but when I do, I like it extra crispy. I found a can in the pantry and decided to give it a go in the air fryer. The outside was far crispier than you get in a skillet on the stovetop and the inside stayed nice and tender.

Ingredients:
½ cup mayonnaise
2 teaspoons Sriracha sauce
1 teaspoon ketchup
1 (12 ounce) container fully cooked luncheon meat (such as SPAM®), sliced into fries

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C). Whisk mayonnaise, Sriracha, and ketchup together in a small bowl. Set dipping sauce aside. Place luncheon meat fries into the air fryer basket without overcrowding. Work in batches if needed. Fry for 6 minutes. Flip fries using tongs. Cook to desired crispness, about 4 minutes more. Transfer to a paper towel-lined plate. Serve with dipping sauce.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 306.9
Fat: 29.8 g
Saturated fat: 7.7 g
Carbohydrates: 2.7 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 7.6 g
Cholesterol: 46.2 mg
Sodium: 955.7 mg
Fantastic Salmon Loaf (Salmon Party Log)


Ingredients:
salmon, cream cheese, lemon juice, onions, salt, liquid smoke, pecans, parsley

Directions:
Drain and flake salmon, removing skin and bones.
Combine salmon with next six ingredients; mix thoroughly.
Chill several hours.
Combine pecans and parsley (or, just use parsley, I never use pecans].
Shape salmon mix in 8x2 inch log; roll in nut mix; chill well.
Serve with Crackers.
Grilled Vegetable Salad with Fresh Herb Vinaigrette
Category: side-dish
By Celeste

Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.

Ingredients:
1  shallot, minced  (Optional)
3 tablespoons red wine vinegar
1 tablespoon white balsamic vinegar
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill
½ cup extra-virgin olive oil, or more to taste
10  fresh asparagus spears, trimmed to 5 inches
2 ears corn, husked
2  zucchini, halved lengthwise
2  yellow squash, halved lengthwise
1 bunch green onions, tops trimmed a few inches
1 large red bell pepper, cut lengthwise into 4 sections and seeded
1 large red onion, sliced thickly
¼ cup olive oil, or as needed
salt and ground black pepper to taste

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing. Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper. Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool. Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature. Drizzle vinaigrette over the vegetable mixture and toss to coat.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 8 servings

Calories: 260.9
Fat: 21.4 g
Saturated fat: 3 g
Carbohydrates: 16.4 g
Sugars: 4.8 g
Dietary fiber: 4.2 g
Protein: 3.5 g
Sodium: 64.9 mg
Frejoles Colados


Ingredients:
black beans, brown sugar, cinnamon sticks, cloves, evaporated milk, sesame seeds

Directions:
Soak beans in water overnight.
Cook beans in water until soft and well done.
Force through a strainer.
In a medium pan place bean puree.
add milk, sugar, cinnamon and cloves.
Take to medium heat stirring constantly until thickened and the bottom of the pan can be seen.
Remove from heat.
Take out cinnamon sticks and cloves.
Stir in 1 tablespoon of sesame seed.
Transfer to a bowl and sprinkle with seasme seeds.
Locro - South American Potato Soup


Ingredients:
russet potatoes, chicken broth, milk, onion, olive oil, egg, monterey jack cheese, cooked rice

Directions:
Bring broth to a boil and add the potatoes. After it boils again, add milk.
Meanwhile, to make olive oil with aciote seeds, you heat the oil in a small frying pan with 2-3 achiote seeds over med heat until the oil turns an orange color. Do not let the seeds burn, as the oil will taste bad.
Saute the onion in the colored oil until translucent.
When potatoes are almost done, add the onion.
Separate the egg. Beat the yolk and add some hot soup to it, mix and add it into the pot. Stir well. Beat the egg white a little and add into the soup. Stir with a fork, Ribbons will form.
Add in the cheese and stir until melted.
Add salt and pepper to taste. You can sprinkle sliced green onion tops or cilantro on top to serve.
As kids, we put a scoop of rice in the bowl and poured the soup onto it to serve. Delicious!
Apple Cranberry Crunch


Ingredients:
granulated sugar, all-purpose flour, cinnamon, allspice, nutmeg, salt, granny smith apples, fresh cranberries, brown sugar, all-purpose flour, quick oats, salt, margarine

Directions:
Preheat oven to 400 degrees.
In a large mixing bowl, mix all dry filling ingredients together, then add the fruit and toss until well-coated.
Place filling in a 9"x13" greased baking pan and set aside.
In a medium bowl, combine all dry topping ingredients.
Add margarine to dry ingredients, using a pastry blender or fork to cut it in until well-blended.
Sprinkle topping mixture over filling and bake for 40 minutes.
Slow Cooked Leek & Potato Soup


Ingredients:
onion, leeks, broccoli, sweet potatoes, garlic cloves, vegetable broth, nutritional yeast, hazelnuts

Directions:
Peel and crush the garlic, then chop the rest of the vegetables (We leave the skin on our sweet potatoes as it's full of nutrition, but you can peel them if you prefer].
Place all the ingredients (except for the hazelnuts, nutritional yeast and yoghurt] into your slow cooker, then cook on a low heat for 6-8 hours.
Blend and then serve with the hazelnuts, nutritional yeast and yoghurt on top.
Breakfast Pie


Ingredients:
sausage, swiss cheese, green pepper, onions, eggs

Directions:
Cook sausage until done., Crumble, and then drain., Mix cheese and sausage., Sprinkle in pie shell., Lightly beat eggs in a bowl., Combine remaining ingredients and add to egg mixture., Pour in shell., Bake at 375 degrees for 40-45 minutes ., Cool on rack 10 minutes.
Grilled Ribeye (Rib) Pork Chops With Easy Spicy BBQ Sauce


Ingredients:
olive oil, olive oil, yellow onion, ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, cayenne pepper

Directions:
Preheat grill over medium-high heat and brush with olive oil. Season chops with salt and pepper on both sides. Place pork on grill for 8-9 min., turning once halfway through, until internal temperature is 145°F as measured by a meat thermometer. Remove pork from grill, tent with foil and rest for 3 min., before serving.
Spicy BBQ Sauce: Heat oil in pot over medium heat. Sauté onion until soft; add ketchup, brown sugar, Worcestershire sauce, vinegar and cayenne. Simmer for 15 min., until sauce thickens; turn off heat. Once cooled, purée sauce in blender.
Serve chops with spoonful of sauce.
Chocolate Chip and Pumpkin Bread
Category: breakfast-and-brunch
By MissBecky

Moist delicious pumpkin bread. Great for breakfast or dessert. A holiday-favorite or year-round treat. Kid-approved!

Ingredients:
cooking spray
1 (14.5 ounce) can pumpkin puree
1 cup white sugar
1 cup brown sugar
4  eggs, beaten
⅔ cup vegetable oil
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
3 cups self-rising flour
1 (16 ounce) package semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray. Beat pumpkin puree, white sugar, brown sugar, eggs, vegetable oil, vanilla extract, and pumpkin pie spice together in a bowl; add flour and beat until batter forms. Fold chocolate chips into batter; divide between the 2 prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool bread in pans for 15 minutes before removing.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 20 servings

Calories: 343.1
Fat: 15.3 g
Saturated fat: 5.5 g
Carbohydrates: 50.9 g
Sugars: 33.9 g
Dietary fiber: 2.5 g
Protein: 4.3 g
Cholesterol: 37.2 mg
Sodium: 307.4 mg
Stuffed Greek Onions


Ingredients:
water, feta cheese, olive oil, currants, fresh mint leaves, pine nuts, fresh ground black pepper, of fresh mint

Directions:
Using a sharp knife, slice about one-third off the top of each onion, leaving a flat crown.  Then remove a small slice from the bottom so it will remain upright in the slow cooker.  Using a grapefruit knife or melon baller, carefully scrape out as much of the onion's core as you can without ruining the onion.  Place the onions in the slow cooker insert, pour in the water, cover, and cook on low for about 3 hours, or until the onions are somewhat tender when pierced with a paring knife.
While the onions are cooking, combine the cheeses, olive oil, currants, chopped mint, and pine nuts in a bowl, mix together with a fork, and add a pinch of freshly ground pepper.  Remove the cover of the slow cooker and fill each onion with 2-3 tablespoons of the mixture.
Re-cover and continue cooking for about 1 hour longer, or until the cheeses are melted and the onions are very tender and getting brown about the edges.  Spoon any liquid in the bottom of the cooker over the onions.  Garnish each onion with a sprig of fresh mint and serve either hot or at room temperature.
Carrot Cake


Ingredients:
sugar, flour, baking soda, cinnamon, salt, eggs, canola oil, carrots, walnuts, butter, cream cheese, powdered sugar

Directions:
Beat all ingredients in large bowl until smooth., Pour into 9 x 13 pan or 2 9" layer pans., Bake at 350°F 2 layer 35-45 minute., 13 x 9 45-50 minute., Let cake cool., Beat frosting ingredients until smooth., Frost cake. Sprinkle on some chopped nuts if desired.
Delicious Nutritious Banana Bread


Ingredients:
honey, real maple syrup, vanilla, eggs, bananas, milk, whole wheat flour, ground flax seeds, baking powder, baking soda, salt

Directions:
Pre-heat oven to 350°F.
Stir together all the wet ingredients (first 6] in a large bowl.
In a smaller bowl stir together the dry ingredients.
Add dry ingredients to the wet and mix until basically smooth.
Pour batter into a well greased loaf pan and place into the oven to bake for 50-60 min or until tooth pick comes out fairly clean.
Enjoy!
Cottage Lunch Salad


Ingredients:
lettuce leaves, fat-free cottage cheese, spring onions, celery, radish, dried dill, plum tomato, radish, cucumbers

Directions:
Arrange 3 large lettuce leaves on each of two plates, set aside.
Place cottage cheese in a bowl and add chopped spring onions, radish, celery, dried dill and salt and pepper to taste.
Mix well.
Place half of cottage cheese mixture on top of lettuce on each plate.
Garnish with sliced radish, cucumber and tomatoes.
Sprinkle salt and pepper to taste over garnishes.
Speedy Hamburger-Rice Hotdish


Ingredients:
mustard, ketchup, water, beef, salt, pepper, butter

Directions:
Brown hamburger in butter and flavor with onion salt.
Stir in soup, water, ketchup, mustard, salt and pepper.
Mix very well.
Bring to a boil.
Reduce heat and simmer 15 minutes.
While simmering, cook your 4 cups instant rice.
Stir cooked rice into meat mixture.
Spoon into casserole dish and put under broiler for 3-5 minutes or until bubbly.
*Notes:  Time may vary depending on oven.
Depending on consitency after adding rice, an extra 1/4 c water may need to be added before broiling.
Sour Cream Chicken Enchiladas


Ingredients:
olive oil, butter, garlic cloves, mild green chilies, cilantro leaf, light sour cream, salt, fresh coarse ground black pepper, flour tortillas, cheddar cheese

Directions:
Preheat oven to 350°F  Coat a 13-by-9-inch glass baking pan with cooking spray.
Heat oil and butter in a large skillet over medium heat.  Add onion, jalapenos, garlic, chilies, cilantro, soup and sour cream.  Cook 10 minutes, or until thoroughly heated.  Stir in chicken; season with salt and pepper.
Arrange tortillas on a work surface.  Spoon about 1/3 cup sauce onto each tortilla, roll up and place seam side down crosswise in pan.  Pour remaining sauce evenly over top and sprinkle evenly with cheese.
Bake 30 to 35 minutes, until cheese has melted and the sauce is bubbly.  Let stand 10 minutes.
Traci's Meatloaf


Ingredients:
lean ground beef, tomato sauce, oatmeal, salt

Directions:
Preheat oven to 350 degrees., Combine all ingredients in a medium size bowl., Divide mixture into 6 mini-meatloaves., Place in a large baking dish., Bake 25 minutes.
Paula Deen's Pecan Chicken Salad


Ingredients:
mayonnaise, sour cream, seedless grapes, pecans

Directions:
In a medium bowl, combine mayonnaise and sour cream., Stir in chicken, grapes, and pecans., Add salt and pepper to taste.
Lefse I
Category: bread
By Helen H.

A special Scandinavian treat. Beginner lefse makers might want to make only a third of the portion the first time through!  Serve any number of ways. A favorite is with butter or margarine and sugar. Some people like cinnamon with this, too. Jellies make an excellent topping as do thinly sliced fried sandwich meat.

Ingredients:
3 cups boiling water
½ cup butter flavored shortening
1 cup evaporated milk
1 teaspoon salt
2 teaspoons white sugar
3 cups dry potato flakes
3 cups all-purpose flour
¾ cup all-purpose flour

Directions:
In a large bowl mix together the boiling water, shortening, milk, salt, sugar, and potato flakes. Place in the refrigerator until thoroughly chilled. After dough is thoroughly chilled, add the flour, using a pastry blender to cut in. Divide dough into 3 equal size portions. Form into 3 logs. Chill thoroughly in the refrigerator. Heat an electric griddle to 375 degree F (190 degrees C). Divide logs into 8 pieces. Roll to about the size of a 10 inch tortilla. Work additional flour into rounds as needed. Use care to press lightly with rolling pin when forming into rounds as they are much more tender than pie dough. The weight of a large rolling pin is nearly enough. Bake on the griddle until each round feels dry but not crisp. Turn frequently. Cool on cloth. Cover with an additional cloth. Stack pieces on top of each other as they are baked. The steam will create a more tender product.

Yields: 16 to 18 rounds

Calories: 220.8
Fat: 8.2 g
Saturated fat: 2.5 g
Carbohydrates: 31.8 g
Sugars: 2.5 g
Dietary fiber: 1.4 g
Protein: 4.8 g
Cholesterol: 4.6 mg
Sodium: 172 mg
Roasted White Asparagus with Herbes de Provence
Category: side-dish
By Howard

White asparagus roasted with herbes de Provence. Nice accompaniment to your favorite French Dish.

Ingredients:
1 bunch white asparagus
2 tablespoons olive oil
1 ½ teaspoons herbes de Provence
¼ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Trim 1 1/2 inches off the bottom of each asparagus stalk. Lay flat on a cutting board and peel off outer layer. Transfer to a casserole dish and brush with olive oil. Sprinkle herbes de Provence, salt, and black pepper over asparagus. Roast in the preheated oven until lightly browned, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 82.5
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 4.4 g
Sugars: 2.1 g
Dietary fiber: 2.3 g
Protein: 2.5 g
Sodium: 147.8 mg
Crab and Shrimp Crepes With Mornay Sauce


Ingredients:
butter, margarine, onion, mushroom, parmesan cheese, fresh parsley, salt, white pepper, butter, all-purpose flour, milk, swiss cheese, half-and-half, milk, water, eggs, butter, all-purpose flour, salt

Directions:
Make crepes---------.
Combine all ingredients (except for cooking oil] for crepes in a bowl and blend with a whisk until smooth.
Cover batter and set aside for 30 minutes.
Heat cooking oil in pan.
Add 2 tablespoons of batter and cook until lightly browned on bottom side (about 1 1/2 minutes].
Turn and cook other side.
Repeat with remaining batter.
Place crepes between pieces of waxed paper to keep from sticking together.
Set aside.
Prepare crepe mixture and Mornay Sauce Preheat oven to 375 degrees.
For Mornay sauce-----------.
In a small saucepan, melt butter and blend in Flour.
Stir in milk.
Cook, stirring constantly, until sauce thickens.
Add cheese and blend well.
Add egg yolk mixture and blend well.
Season with salt and pepper and remove from heat.
For Crepe mixture----------.
Butter a large shallow baking dish.
In a skillet melt 4 tablespoons of butter and sauté onions and mushrooms until tender.
Stir in seafood.
Add 3/4 cup of Mornay Sauce, 1/4 cup Parmesan cheese, parsley, salt, and pepper.
Stir together until heated through.
Spoon 2 tablespoons of mixture into middle of crepe and roll up.
Place seam side down in buttered baking dish.
Repeat with remaining crepes.
Top with remaining sauce and Parmesan cheese.
Bake for 15 minutes until sauce is warm and bubbly.
Carbonara - Rachael Ray


Ingredients:
spaghetti, rigatoni pasta, extra virgin olive oil, pancetta, red pepper flakes, garlic cloves, dry white wine, romano cheese, fresh parsley

Directions:
boil pasta.
heat large skillet. add olive oil and pancetta. brown pancetta 2 minutes. add red pepper flakes and garlic and cook 2-3 minutes more. add wine and stir up all the pan drippings.
in a separate bowl, beat yolks, then add about 1/2 cup of the pasta cooking water. this tempers the eggs and keeps them from scrambling when added to the pasta.
drain pasta well and add it directly to the skillet with pancetta and oil. pour the egg mixture over the pasta. toss rapidly to coat the pasta without cooking the egg. remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. garnish with parsley and extra grated romano.
Cream Cheese Bread
Category: bread
By MARBALET

This rich yeast bread is excellent toasted and served with jam.  It is a good base for making fruit bread or chocolate chip bread; just add 1/4 cup nuts, dried fruits, or chocolate chips after the first rise.

Ingredients:
⅓ cup milk
1 cup cream cheese, diced
¼ cup margarine
1  egg
3 tablespoons white sugar
1 teaspoon salt
3 cups bread flour
2 ½ teaspoons active dry yeast

Directions:
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer.  Select the White Bread and Light crust settings.

Yields: 1 - 1 1/2 pound loaf

Calories: 248.4
Fat: 11.6 g
Saturated fat: 5.2 g
Carbohydrates: 29.2 g
Sugars: 3.7 g
Dietary fiber: 1 g
Protein: 6.7 g
Cholesterol: 37.3 mg
Sodium: 304.5 mg
Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades)
Category: world-cuisine
By Aldo

Known as Saltimbocca alla Romana, these chicken breasts are a tasty second course, very easy to make, just a few ingredients are necessary but still delicious!

Ingredients:
4  skinless, boneless chicken breast halves, pounded to an even thickness
4 slices prosciutto
4  fresh sage leaves
1 tablespoon butter
3 fluid ounces dry white wine, or more as needed
1 pinch salt
freshly ground black pepper to taste

Directions:
Place chicken breasts on a sheet of parchment paper. Lay 1 slice prosciutto and 1 sage leaf on each chicken breast. Roll chicken from the short end and secure with wooden skewers. Heat butter in a skillet over medium-high heat; add rolled chicken and cook until well browned, 2 to 3 minutes per side. Add wine, salt, and pepper; cook until chicken is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes.

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

Calories: 224.4
Fat: 10.2 g
Saturated fat: 4.4 g
Carbohydrates: 0.9 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 26.5 g
Cholesterol: 84.9 mg
Sodium: 395 mg
Onion-Herb Stuffed Roasted Chicken


Ingredients:
roasting chicken, garlic cloves, butter, onion, fresh rosemary, lemon, poultry seasoning

Directions:
Preheat oven to 325.
Brush the bottom of an 8X11 glass baking dish with 1 tablespoon of the oil.
Rinse chicken thoroughly, inside and out, then pat dry with a paper towel.
Rub the chicken with remaining oil, salt and pepper, and place in baking dish, breast side up.
Run your fingers underneath the skin, and place 1/2 tablespoon of butter on each breast, and under the skin.
Chop onion into chunks, and slice lemon in half and then each half into fours.
Stuff half of the onions and lemons, all of the garlic, the remaining butter, and one sprig of rosemary into the cavity.  Close the opening with the toothpics.
Tuck the wings back and under the chicken.  Arrange the remaining onions, lemon, and rosemary in the pan surrounding the chicken.
Sprinkle the chicken with the chicken seasoning.
Bake for 30 minutes, per pound.  Baste every 30 minutes.
Rice Cooker Oats
Category: breakfast-and-brunch
By rachel gillespie

It's done in a rice cooker rather than the stove.

Ingredients:
1 cup quick-cooking oats
1 cup water
1 cup milk
2 tablespoons honey
1 tablespoon white sugar
1 teaspoon vanilla extract
1 pinch salt

Directions:
Mix oats, water, milk, honey, sugar, vanilla extract, and salt together in a rice cooker. Cook oats in rice cooker until desired consistency is reached, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 308.8
Fat: 5 g
Saturated fat: 2 g
Carbohydrates: 57 g
Sugars: 29.9 g
Dietary fiber: 4.1 g
Protein: 9.4 g
Cholesterol: 9.8 mg
Sodium: 134.6 mg