xiaoxl/recipe_data huggingface dataset:
Irish Soda Bread with Raisins
Category: bread
By j1972@optonline.net

Love Irish soda bread with raisins with a good cup of tea or coffee. You can add an egg wash to the top of the bread and then sprinkle with sugar before baking, if desired.

Ingredients:
8 cups all-purpose flour
¾ cup white sugar, or more to taste
2 tablespoons baking powder
2 ½ teaspoons baking soda
1 teaspoon salt
2 ¼ cups buttermilk
1 cup butter, softened
2  eggs
1 ½ cups raisins

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix flour, sugar, baking powder, baking soda, and salt together in a bowl. Add buttermilk, butter, and eggs. Knead together with your hands or use an electric mixer; add raisins. Split dough in half and form into 2 loaves. Place on the prepared baking sheet. Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 2 loaves

Calories: 387
Fat: 11.7 g
Saturated fat: 6.9 g
Carbohydrates: 63.6 g
Sugars: 18.1 g
Dietary fiber: 2 g
Protein: 8 g
Cholesterol: 49 mg
Sodium: 581.7 mg
Tumeric Infused Chicken and Chick Pea Stew


Ingredients:
onion, boneless chicken breasts, ground cardamom, ground turmeric, ground coriander, chili powder, garlic, water, black beans, chickpeas, diced tomatoes, lemongrass

Directions:
Heat oil in large deep pan ( 12 inch diamter and 4-6 inches]. Saute onions until tender (about five minutes].
Throughly mix up the spices, cardamon, tumeric, coriander, chili powder, and garlic in a small measuring cup.
Add chicken to the pan and cook until pink is gone.
Sprinkle dry spice mixture over chicken until throughly coated.
Add water and almond milk. Stir until mixture begins to boil.
Add diced tomatoes, black beans, chick peas, and lemongrass.
Cover, reduce the heat to low and let simmer 30 minutes.
Heirloom Tomato & Blue Cheese Tart


Ingredients:
frozen puff pastry, blue cheese, tomatoes, pepper, fresh thyme, extra virgin olive oil

Directions:
Heat oven to 400.
On a floured surface, roll out the puff pastry into a circle a scant ¼-inch thick and about 10 ½ inches in diameter. Transfer it to a 9-inch tart pan. Pat into the bottom and sides and trim the edge so it's even with the rim. Freeze for 15 minutes.
In a small bowl, using a fork, crumble the cheese and mash together with the milk, starting with ½ tablespoon, until the consistency is spreadable but still has some lumps. May need up to 2 Tablespoons. Set aside.
Slice tomatoes about ¼-inch thick. Blot with paper towels to remove most of juices; set aside.
Remove pastry from freezer. Bake until light golden brown, about 20 minutes. Remove from oven and let cool about 15 minutes.
Spread the cheese mixture evenly over the bottom of the pastry. Cover with the tomato slices in a tightly packed single layer. Sprinkle with the pepper and thyme and drizzle with the olive oil.
Bake until the crust is deeper golden brown and the tomatoes have collapsed, about 10 minutes. Transfer to a rack and let stand for 20-30 minutes before serving.
To serve, gently slide a knife around the edges, then remove the bottom and place the tart on a serving plate. Cut into wedges and serve warm or room temperature.
Southwest Roll-Ups


Ingredients:
salsa, garlic clove, onions, ground cumin, fresh cilantro, cheddar cheese, flour tortillas, sour cream, salsa

Directions:
Place the first 8 ingredients and ½ cup cheese in a food processor; blend until smooth.
Spread evenly over tortillas.
Roll up and place seam side down in a greased 13x9x2 baking dish.
Cover and bake for 20 minutes or until heated through.
Sprinkle with remaining cheese; let stand until cheese melts.
Serve with sour cream and salsa if desired.
Yield:  10-12 servings.
"Drop" Sugar Cookies


Ingredients:
butter, coconut oil, granulated sugar, powdered sugar, eggs, vanilla, white flour, baking soda, cream of tartar

Directions:
Cream butter, oil and sugars together in bowl.
Add eggs and vanilla and beat until blended.
In a separate bowl, stir together dry ingredients. Mix into creamed mixture.
"Drop" onto ungreased baking sheets, if you must. Better yet, roll them in balls! Bake at 375 degrees for 8-10 minutes. You can roll the cookies in sprinkles to dress them up a little bit. See comments in video. https://youtu.be/f04cDFfmsys.
Bake at 375 degrees for 8-10 minutes.
Haighter's 19th Hole Chili
Category: soups-stews-and-chili
By Nick Haight

Ground turkey is simmered with bell peppers, garlic, tomatoes, kidney and pinto beans, jalapenos, chili powder, and onions in this easy chili. Add chopped onions, cheese, and crackers, if desired, to top it off before you eat. Enjoy.

Ingredients:
2 pounds ground turkey
1 (28 ounce) can stewed tomatoes
3 stalks celery, chopped
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can pinto beans, undrained
1 ½  white onion, chopped
1  green bell pepper, chopped
1  red bell pepper, chopped
1 cup water, or as needed
1 (6 ounce) can tomato paste
1  jalapeno pepper, seeded and minced
1 tablespoon white sugar
1 teaspoon crushed garlic
1 tablespoon chili powder
salt and ground black pepper to taste

Directions:
Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Combine ground turkey, stewed tomatoes, celery, kidney beans, pinto beans, white onion, green bell pepper, red bell pepper, water, tomato paste, jalapeno pepper, sugar, and garlic in a slow cooker; season with chili powder, salt, and pepper. Cook on High for 2 to 2 1/2 hours.

Prep time: 25 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 55 mins
Yields: 10 servings

Calories: 258.6
Fat: 7.7 g
Saturated fat: 1.9 g
Carbohydrates: 25.7 g
Sugars: 8.6 g
Dietary fiber: 6.9 g
Protein: 23.9 g
Cholesterol: 67 mg
Sodium: 557.5 mg
Easy Vanilla Ice Cream


Ingredients:
eggs, sugar, milk, heavy cream, vanilla, salt

Directions:
Beat eggs until light; add sugar gradually, beating until thick; add remaining ingredients, mixing well.
Freeze in 5-quart ice cream freezer.
Enjoy.
Cranberry Pistachio Pine Nut Pesto


Ingredients:
pistachios, pine nuts, dried cranberries, fresh parsley, olive oil, salt, fresh ground black pepper

Directions:
Place the pistachios, pine nuts, cranberries, garlic, parsley and lemon juice into a food processor and process until very finely chopped. While the food processor is running, slowly drizzle in olive oil.
Season with salt and black pepper to taste.
The pesto should be slightly sweet and salty.
Pronto Pasta Italiano


Ingredients:
ground beef, cheese

Directions:
Prepare macaroni and cheese as directed on package.  Meanwhile, brown meat in a large skillet; drain.
Add macaroni and cheese and pizza sauce to skillet with the cooked ground beef; mix lightly.  Sprinkle with cheese; cover.  Cook on low heat 2 minutes or until shredded cheese begins to melt.
Potato Soup in Seven Minutes
Category: soups-stews-and-chili
By Marlene Osborn

This is absolutely the easiest potato soup ever!  It can be dressed before serving with finely sliced green onions, shredded cheese, or sour cream.  It's sure to be a family favorite.

Ingredients:
2 (10.5 ounce) cans cream of chicken soup
1 (8 ounce) package cream cheese, softened
8 cups 2% milk
1 (32 ounce) package frozen Southern-style hash brown potatoes
1 (14 ounce) package precooked bacon, chopped
2 tablespoons butter-flavored granules
1 teaspoon salt
¼ teaspoon ground black pepper

Directions:
Whisk together cream of chicken soup and cream cheese in a large pot. Whisk in milk, 2 cups at a time, until smooth. Stir in hash brown potatoes, bacon, butter-flavored granules, salt, and pepper. Bring soup to a boil over medium-high heat, then reduce heat to medium-low and simmer until potatoes are tender, 30 to 45 minutes.

Prep time: 7 mins
Cook time: 30 mins
Total time: 37 mins
Yields: 12 serving

Calories: 432.7
Fat: 26.4 g
Saturated fat: 11.5 g
Carbohydrates: 27.5 g
Sugars: 8.3 g
Dietary fiber: 1.7 g
Protein: 21.9 g
Cholesterol: 73.8 mg
Sodium: 1435 mg
Healthy Cranberry Walnut Bread


Ingredients:
water, buttermilk, egg, canola oil, honey, salt, rolled oats, whole wheat flour, bread flour, vital wheat gluten, baking soda, ground cinnamon, bread machine yeast, dried sweetened cranberries, walnuts

Directions:
Put all ingredients except cranberries and walnuts in the bread machine pan.
Bake at light crust, basic setting.
Check the dough in the early stages of mixing.  It should form a smooth but slightly sticky ball.
Add additional flour, one tablespoon at a time, until the dough ball looks right.  I usually have to add 2-3 tablespoons more flour, but it varies with the amount of humidity in the air.
Add cranberries and walnuts at the add fruit signal, or about five minutes before the end of the kneading cycle.
Pat's Healthy & Yummy Chicken Breasts


Ingredients:
boneless skinless chicken breast halves, dry white wine, Dijon mustard, wheat germ, parmesan cheese, season salt

Directions:
Salt and pepper the chicken breast halves to taste, (I use a season salt called Herbamare-available in health food stores or on line].
Marinate the chicken breast halves in the mixture of white wine and Dijon mustard.
Marinate for 6-8 hours, the longer the better.
Discard the marinate.
Combine the wheat germ and parmesan cheese.
Coat all sides of the chicken with the wheat germ and parmesan cheese mixture.
Put on a sheet pan lined with parchment paper.
Bake at 425º for 15-20 minutes.
Enjoy!
Apricot Chicken (4 Ingredients)


Ingredients:
chicken breast fillets, flour

Directions:
Preheat oven to around 180 degrees celsius., Lightly coat fillets with flour., Mix french onion soup mix with apricot nectar., Pour into casserole dish., Place chicken fillets into dish., Turn them over to make sure they're coated with nectar/soup mix., Bake for around 35 - 45 minutes., Serve with rice and steamed veg., Dinner's done!
Smoked Mozzarella Skillet Chicken
Category: meat-and-poultry
By mrs.g

An easy way to dress up chicken breasts, this recipe incorporates a tasty smoked mozzarella cheese. Cooked in a cast iron skillet, you can keep your oven off and your kitchen cool!

Ingredients:
4  skinless, boneless chicken breast halves
2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon salt
1 tablespoon olive oil
1 (8 ounce) package smoked mozzarella cheese, thinly sliced

Directions:
Place chicken breasts on a work surface and cover with waxed paper. Pound each breast with the smooth side of a meat mallet to an even thickness. Sprinkle both sides with oregano, onion powder, and salt. Heat olive oil in a large cast iron skillet over medium heat. Add chicken breasts and cook for about 4 minutes. Flip and cook about 3 minutes longer. Top each breast with sliced mozzarella. Cover the skillet and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 2 to 3 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and allow to cool for 1 minute before serving.

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

Calories: 319.4
Fat: 18.2 g
Saturated fat: 8.3 g
Carbohydrates: 2.9 g
Sugars: 0.2 g
Dietary fiber: 0.4 g
Protein: 33.7 g
Cholesterol: 94.6 mg
Sodium: 848.1 mg
Baked Smoked Sausage Spaghetti Casserole


Ingredients:
spaghetti, onion, garlic cloves, olive oil, green bell pepper, seasoning salt, crushed tomatoes, water, basil leaves

Directions:
In a Dutch oven, over medium heat, cook sausage, onion and garlic in oil until onions are tender.
Add green pepper, mushrooms, salt and seasoning; continue to cook for 4 minutes.
Stir in tomatoes, water and basil.
Simmer, uncovered, for 20-25 minutes.
Add prepared spaghetti to sauce; toss to coat evenly.
Spoon one-half of the pasta mixture into a greased 2-1/2 quart baking dish.
Sprinkle with one-half  of the cheese.
Top with remaining pasta mixture and cheese.
Bake, covered, at 375ºF for 20-25 minutes.
Remove cover, bake 5 minutes longer.
Serve.
Mini Ham and Cheese Turnovers


Ingredients:
curry powder, ham, gruyere cheese, egg

Directions:
On a floured surface roll 1 pastry sheet into a 16 inch square, and cut into 4 inch squares.
Mix the pineapple preserves with the curry power and spread in each square leaving a 1/4 inch border. Divide the cheese and ham over the spread in each square.
Brush the edges with the beaten egg and fold into triangles. Seal edges with a fork and brush with egg mixture.
Preheat oven.
Bake at 400 F on an ungreased baking sheet 10-12 minutes until golden brown.
Mine baked a bit faster so I would keep an eye on them after 8 minutes.
Whole Wheat Morning Muffins


Ingredients:
whole wheat flour, baking soda, light brown sugar, egg, unsalted butter, vanilla extract, buttermilk, pecans

Directions:
Preheat oven to 425°.
Line 12 muffin cups with paper liners.
In a big bowl, whisk together the flour and baking soda.
In another bowl, whisk together the brown sugar, egg, butter, and vanilla until well blended.
Whisk in buttermilk until blended.
Add the egg mixture to the flour mixture and stir until just blended; gently fold in pecans.
Divide batter equally among prepared muffin cups.
Bake for 15-20 minutes or until tops are golden and a pick comes out clean.
Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
Beef Teriyaki


Ingredients:
cornstarch, soy sauce, brown sugar, garlic powder, boneless beef top sirloin steak, fresh broccoli florets, cooked rice

Directions:
1.Stir the cornstarch, stock, soy sauce, brown sugar and garlic powder in a small bowl until the mixture is smooth.
2.Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often.  Pour off any fat.
3.Add the broccoli to the skillet and cook for 1 minute.  Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.
Gluten-Free Yellow Cake
Category: desserts
By Amy

Basic and easy, and very versatile.  Layer with white or chocolate frosting, strawberries and whipped cream, etc. Make sure your baking powder is gluten-free.

Ingredients:
1 ½ cups white rice flour
¾ cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4  eggs
1 ¼ cups white sugar
⅔ cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

Yields: 2 -8 or 9 inch layers

Calories: 154.2
Fat: 6 g
Saturated fat: 1.2 g
Carbohydrates: 23.1 g
Sugars: 11 g
Dietary fiber: 0.5 g
Protein: 2.1 g
Cholesterol: 34.1 mg
Sodium: 265.9 mg
Sous Vide Cauliflower
Category: side-dish
By Scootir

With so many great Asian dishes (check out Chef John's carmel chicken for example) on this site we are always looking for interesting side dishes to pair with them. This simply invented sous vide side proved to be a a great accompaniment. My family fights over who gets to finish it.

Ingredients:
1 head cauliflower, cut into 2-inch chunks
1 teaspoon soy sauce
1 teaspoon fish sauce
¼ teaspoon cayenne pepper
ground black pepper to taste

Directions:
Preheat water in sous vide vessel to 185 degrees F (85 degrees C). Combine cauliflower, soy sauce, fish sauce, cayenne pepper, and black pepper in a bowl and toss to coat. Place mixture into sous vide bag and vacuum-seal. Cook cauliflower mixture in sous vide water bath until tender, about 40 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 38
Fat: 0.2 g
Carbohydrates: 8 g
Sugars: 3.5 g
Dietary fiber: 3.7 g
Protein: 3 g
Sodium: 209.2 mg
Old-Fashioned  Fresh Lemonade


Ingredients:
sugar, boiling water, fresh lemon juice, cold water, lemon slice, mint sprig

Directions:
Stir together sugar and 1/2 cup boiling water until sugar dissolves. Stir in lemon juice and 5 cups cold water. Garnish, if desired.
Fresh limeade: Substitute fresh lime juice for lemon juice.
Rice Noodles (Bihon) Guisado


Ingredients:
water, salt, chicken breast, carrot, cabbage, frozen corn kernels, green capsicum, onion, garlic cloves, chicken broth, soy sauce, sugar, pepper, eggs

Directions:
Put water, salt and 1 tablespoons oil in a pot, let it boil. Add the rice noodles and cook for 2 minutes. Drain and set aside.
Heat cooking oil in a wok, stir fry the chicken franks for 1 minute, take out from the wok and set aside.
In the same oil, saute garlic until lightly brown, then add onions and, saute until tender.
Add chicken, vegetables, corn and broth. Stir and cook until the chicken are done. Season with soy sauce,sugar and pepper.
When the chicken and vegetables are done, stir in the rice noodles, mix well.
Stir in the beaten eggs. Cook until the eggs are done.
Turn off heat. Stir in the sesame seed oil and serve.
Beef and Vegetable Soup
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Here's a hearty and satisfying soup that's guaranteed to warm you through and through. Tender chunks of beef and vegetables simmer in a combination of savory beef broth and tomato paste. The result is a homemade soup that's simply delicious.

Ingredients:
½ pound boneless beef chuck roast, cut into 1/2-inch pieces
1 tablespoon olive oil
2 cups cubed unpeeled Yukon Gold potatoes
2 medium carrots, peeled, cut in half lengthwise and sliced
1 tablespoon all-purpose flour
1 (32 ounce) carton Swanson® Lower Sodium Beef Broth
2 tablespoons tomato paste
1 teaspoon chopped fresh thyme leaves
1 cup green beans, trimmed and cut into 1/2-inch pieces
1 cup frozen peas

Directions:
Season the beef as desired. Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often. Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute. Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 168.2
Fat: 6.5 g
Saturated fat: 1.9 g
Carbohydrates: 18.7 g
Sugars: 3.2 g
Dietary fiber: 3.4 g
Protein: 9.7 g
Cholesterol: 17.2 mg
Sodium: 383.1 mg
Lemony Ginger Drops


Ingredients:
flour, baking soda, lemon, zest of, salt, ground ginger, ground cinnamon, ground cloves, sugar, butter flavor shortening, molasses, hot water, egg, confectioners' sugar, lemon, zest of, salted butter, margarine, fresh lemon juice, milk

Directions:
Adjust two racks to divide the oven into thirds.
Preheat the oven to 375 deg.
F.
Lightly grease two baking sheets.
In a medium-size bowl, with a whisk, combine the flour, baking soda, lemon zest, salt, ginger, cinnamon, and cloves until thoroughly mixed.
In a large bowl, with an electric mixer at medium-high speed, beat the sugar, shortening, molasses, water, and egg until creamy, 1 to 2 minutes.
With the mixer at medium-low speed, gradually add the flour mixture, beating just until blended.
Let stand for 5 minutes before dropping by rounded teaspoonfuls onto the prepared baking sheets, spacing the drops about 2 inches apart.
Bake for 8 to 12 minutes until the edges are pale golden brown.
Reverse the baking sheets on the racks and from front to back once during baking.
With a wide turner, immediately transfer the cookies to wire racks to cool completely.
While the cookies are cooling, make the icing.
In a small bowl, beat together the confectioners' sugar, lemon zest, butter, and lemon juice.
Gradually add the milk until the mixture reaches a good spreading consistency.
With a small spatula or a butter spreader, spread thinly over the cooled cookies.
Let set until the icing hardens, about 1 hour.
Store in a tightly covered container, separating the layers with sheets of waxed paper.
Homemade Vanilla Cake
Category: desserts
By Ann McGavin Stout

Very moist and dense homemade vanilla cake.

Ingredients:
1 cup white sugar
½ cup butter
2  eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 ½ cups all-purpose flour
3 tablespoons cornstarch
1 ¾ teaspoons baking powder
½ teaspoon salt
¾ cup milk

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan. Beat sugar and butter together in a medium bowl until creamy. Beat in eggs, 1 at a time; stir in vanilla extract and almond extract. Combine flour, cornstarch, baking powder, and salt in another bowl. Add to the creamed mixture and mix well. Stir in milk until batter is smooth. Pour or spoon batter into the prepared pan. Bake in the preheated oven until it springs back to the touch, 30 to 40 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 9x9-inch cake

Calories: 218.8
Fat: 9 g
Saturated fat: 5.3 g
Carbohydrates: 31.4 g
Sugars: 17.5 g
Dietary fiber: 0.4 g
Protein: 3.3 g
Cholesterol: 52.6 mg
Sodium: 240.9 mg
Chicken Breasts with Thai Flavors


Ingredients:
cumin seed, ground cumin, gingerroot, cilantro, lime zest, fresh lime juice, canola oil, black pepper, salt, boneless skinless chicken breast halves

Directions:
Crush the coriander and cumin seeds lightly.
Combine with the ground cumin, minced ginger, cilantro, jalapeno, lime zest and juice, oil, black pepper and salt.
Put the chicken breasts in a glass dish and pour marinade over.
Turn the chicken to coat.
Marinate at room temperature 1 hour or refrigerate for longer marination.
Heat large nonstick grill pan or skillet over medium heat.
Remove chicken from marinade, discard marinade.
When pan is hot, add chicken and cook about 5 to 6 minutes on each side, or until cooked through.
(Reduce heat slightly if chicken is browning too much.].
Mom's Shortbread Cookies


Ingredients:
cornstarch, icing sugar, all-purpose flour, butter, lemon zest, orange zest

Directions:
Sift together cornstarch, icing sugar and flour.
With a wooden spoon, blend in butter until soft, smooth dough forms.
Shape into 1 inch balls.  If dough is too soft to handle, cover and chill 30-60 minutes.  Place 1-1/2 inches apart on ungreased cookie sheet; flatten with lightly floured fork,  Alternatively, roll dough to 1/4 inch; cut into shapes with cookie cutters.
Decorate with frosting, candies cherries, coloured sprinkles or nuts if desired.
Bake in 300F oven 15-20 minutes or until edges are lightly browned (just barely, less is more].  Cool on wire rack.
Mango Salsa Sundaes


Ingredients:
flour tortillas, sugar, cinnamon, butter, margarine, strawberry, mango, kiwi, lime zest, fresh lime juice, vanilla ice cream

Directions:
To make shells:Preheat oven to 350.Trim Tortillas to make triangles and cute a 1-inch slit in each side of triangle. Combine sugar and cinnamon, mix well.Brush tortillas with melted butter, sprinkle with cinnamon-sugar mixture.Press into Muffin Pan.Bake 18-20 minutes. If you don't want to go to the trouble of making "bowls" just make triangles or strips to  sprinkle on top of your ice cream.
To make Mango Salsa:Combine strawberries, mango, kiwi, lime zest, and lime juice and stir gently.
To Finish: For each sundae place 2 TBSP of strawberry ice cream topping on a small plate.Place one tortilla shell "bowl" onto sauce.Place one scoop of ice cream into shell.Top with fruit salsa and sprinkle with almonds.