xiaoxl/recipe_data huggingface dataset:
Italian Pork Tenderloin
Category: world-cuisine
By ANNACOYNE

Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.

Ingredients:
2 tablespoons olive oil
¼ cup chopped prosciutto
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
2 tablespoons chopped oil-packed sun-dried tomatoes
¼ cup chopped onion
1 ½ pounds pork tenderloin, cut into 1/2 inch strips
½ cup chicken broth
½ cup heavy cream
¼ teaspoon salt
½ teaspoon ground black pepper

Directions:
Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once. Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 356
Fat: 25 g
Saturated fat: 10.3 g
Carbohydrates: 3.1 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 28.9 g
Cholesterol: 121.8 mg
Sodium: 390.3 mg
Caramel Banana Pie


Ingredients:
2% low-fat milk, instant vanilla pudding, graham cracker pie crust, bananas, coconut

Directions:
Sprinkle 1/3 cup chocolate chips or toffee bits in the bottom of crust.
In a large bowl, combine caramel topping and milk, add pudding mix. Whisk together for two (2] minutes. Carefully fill pie crust with the pudding mixture.
Chill at least 20 minutes.
Arrange sliced bananas on top of the pudding. Top with whipped topping. Sprinkle with toasted coconut and remaining  mini chocolate chips or toffee bits. Serve immediately or refrigerate.
Preparation time includes chill time.
Quick Potato Salad
Category: salad
By Abbi Saesong

You can whip up this potato salad in just 25 minutes. It requires no leftovers.

Ingredients:
2  potatoes, peeled and diced
3  hard-cooked eggs, peeled and diced
½  cucumber, peeled and diced
1  tomato, diced
1  celery stalk, diced
¼  onion, diced
¼ cup chopped green onion
¾ cup low-fat mayonnaise
1 tablespoon prepared yellow mustard
salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water. Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 cups

Calories: 160.2
Fat: 4.8 g
Saturated fat: 0.8 g
Carbohydrates: 24.5 g
Sugars: 8.8 g
Dietary fiber: 2.9 g
Protein: 5.5 g
Cholesterol: 93 mg
Sodium: 390.8 mg
Cornbread Muffins with Cheddar Cheese
Category: bread
By Cinderella

This complements any vegetarian or meat meal, breakfast, lunch, or dinner. It's a keeper!

Ingredients:
1 cup milk
½ cup sour cream
¼ cup butter, melted
1  egg, lightly beaten
1 cup all-purpose flour
1 cup cornmeal
1 cup chopped whole kernel corn
2 tablespoons white sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup shredded Cheddar cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners. Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 189.1
Fat: 8.7 g
Saturated fat: 5.1 g
Carbohydrates: 23.1 g
Sugars: 3.7 g
Dietary fiber: 1.1 g
Protein: 5 g
Cholesterol: 36.5 mg
Sodium: 248.3 mg
Cuban Sofrito Chicken


Ingredients:
boneless chicken breasts, onion, olive oil, garlic clove, cooking wine

Directions:
Cut chicken in cubes.
Marinate chicken for at least an hour in sofrito, wine, garlic and seasonings.
(I try to marinate over night].
Over low-med heat cook chicken.
Add in olives and whatever else you may like.
Serve over black beans and rice (if you like].
Enjoy!
Mexican Bizcochitos (Crusty Sweet Biscuit)


Ingredients:
butter, powdered sugar, flour, flour, pecans, vanilla, powdered sugar

Directions:
Cream together butter and powdered sugar.
Add in flour, pecans and vanilla and mix together.
Roll dough into 1-inch balls.
Place on a greased baking sheet.
Flatten with bottom of a glass that has been dipped in powdered sugar.
Bake in 300°F  preheated oven for 15-20 minutes.
When done, roll each in powdered sugar while still warm.
If you like cinnamon, you may add it to the dough or in the powdered sugar you roll the baked biscuit inches.
My granddaughter likes to spread a little jam on hers, but that is too sweet for me.
Best served warm from the oven with coffee, hot chocolate or your favorite warm drink.
Ladybug Appetizers


Ingredients:
cream cheese, sour cream, chives, fresh parsley, cherry tomatoes, pitted ripe olives, fresh chives

Directions:
In a small mixing bowl, beat the cream cheese until smooth.
Add sour cream, chives, parsley and garlic salt; mix well.
Place 1 tablespoon in a small plastic bag and tint black; set aside.
Spread remaining cream cheese mixture on crackers.
Arrange two tomato quarters on each for the ladybug wings.
For heads, halve the olives widthwise; place one half on each cracker.
Insert two chives into olives for antennae.
Use tinted cream cheese mixture to pipe spots onto wings.
Best Baked Doughnuts (Donuts)


Ingredients:
eggs, sugar, milk, shortening, vanilla essence, plain flour, baking powder, salt, cinnamon, ground nutmeg

Directions:
Sift flour with salt, baking powder, cinammon and nutmeg.
Melt the shortening in a small bowl in the microwave and allow to cool.
In a large bowl, beat the eggs until foamy and gradually add the sugar while beating constantly.
Add the milk alternately with the melted shortening and then add the vanilla essence.
Add the flour mixture and beat until combined.
Cover and chill in fridge for around 30 minutes until dough is firm.
Grease a doughnut pan with 12 holes carefully.
Pre-heat oven to 200 degrees celcius (450 F] with the fan-forced option on.
Carefully spoon the cool dough into a large piping bag with a large plain nozzle and pipe a ring of dough into each hole.
You can just use a small spoon to fill the doughnut pan but it takes ages and isn't as even. I used a disposable bag, filled it then snipped a hole at the end to pipe the mixture.
Bake for around 10 minutes or until doughnut has risen and is lightly browned.
Turn out onto a wire-rack to cool.
Ice with chocolate glaze, doughnut icing (e.g.Recipe # 179685 ] or dip in half a cup of melted butter and then toss in a cup of sugar mixed with a teaspoon of cinammon.
Butternut Ginger Soup


Ingredients:
light olive oil, carrots, celery ribs, onion, fresh ginger, powdered ginger, vegetable broth, salt

Directions:
in a 3-quart saucepan, saute the squash, carrots, celery, onion, and ginger in the olive oil until tender.
Add the vegetable broth and bring to a boil, reduce heat to low, cover and simmer for 40 minute stirring occasionally.
Puree soup in a blender or food processor. Reheat on stove if necessary.
Add salt to taste.
Raspberry Cream Pie


Ingredients:
frozen raspberries, vanilla, sugar, flour, heavy cream, butter

Directions:
Thaw and drain raspberries and line bottom of pie shell.
Mix sugar, flour, cream, butter, and vanilla until well blended.
Pour over raspberries, filling shell to brim.
Bake 10 minutes at 450º and then at 325º until set (about 40 minutes].
Boeuf Bourguignon in Slow Time.


Ingredients:
flour, pepper, garlic cloves, bay leaves, thyme, red wine, mushroom caps, butter, parsley

Directions:
Heat oil in large saucepan and brown beef a small quantity at a time; spoon into slow cooker.
Brown pearl onions; set aside.
Sprinkle flour in hot fat to make a roux; season with pepper.  Add garlic,bay leaves, thyme, Herbes de Provence.
Add 1/2 cup wine to roux;simmer to thicken. Pour in slow cooker.
Add the remaining wine and just enough bouillon to barely cover the meat.
Cover and cook in slow cooker on Low for 6 hours.
Add carrots and pearl onions;  continue cooking another hour and 1/2.
Melt butter in saucepan and sauté mushroom caps.  Set aside.
Just before serving, remove bay leaves.  Add sautéed mushroom caps and sprinkle with chopped parsley.
Chicken Strips With Garlic Butter


Ingredients:
boneless skinless chicken breast halves, oregano, flour, butter, olive oil, diced tomatoes, garlic, basil, lime juice

Directions:
Cut breasts in 1/2 crosswise,then in strips lenghtwise., Mix salt, pepper, oregano,and flour in shallow dish., Add chicken pieces, stir to cover., Heat butter and oil in lg skillet., Add strips, cook and stir until browned., Add tomatoes and garlic, cook and stir 3 minutes., Add basil and lime juice., Blend well.
Jamaican Style Red Beans and Rice


Ingredients:
dried red kidney beans, garlic cloves, unsweetened coconut milk, long-grain rice, scallions, fresh thyme leaves, sea salt, water

Directions:
Place beans, garlic, coconut milk and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer the beans until they are tender, about 2 hours.
Add 2 1/2 cups water, rice, scallions, thyme, 1 tablespoon of salt, and some freshly-ground black pepper. Bring mixture to a boil, stir, then reduce heat, cover, and cook without stirring about 20 minutes, until rice has absorbed all the liquid.
Allow mixture to stand for 15 minutes, still covered. Fluff rice and beans with a fork before serving and add additional salt and pepper, to taste, if desired.
Chicken Vegetable Soup


Ingredients:
chicken broth, water, potatoes, boneless skinless chicken breast, carrot, celery, diced tomatoes, green onions, fresh parsley, dried thyme

Directions:
In a soup pot, combine broth and water and bring to a boil.
Add potatoes, reduce heat to medium-low and cook, covered, for 8 minutes.
Add chicken, carrot and celery; continue to cook for 10 minutes more.
Add remaining ingredients, except salt and pepper.  Reduce heat, cover and simmer 5 minutes or until vegetables are tender and chicken is cooked thoroughly.  Season with salt and pepper, if desired.
Asian Crab and Cuke Salad
Category: salad
By C.H.

This salad reminds me of the squid and seaweed salad served in japanese restaurants.  It's a quick and easy lunch or light dinner.  It would also be delicious with shrimp instead of crab.

Ingredients:
1  cucumber, sliced
salt and ground black pepper to taste
1 (8 ounce) package imitation crabmeat, coarsely chopped
1 tablespoon white wine vinegar
1 tablespoon soy sauce

Directions:
Place cucumber slices in a bowl and season with salt and pepper. Toss in imitation crabmeat. Whisk vinegar and soy sauce together in a separate bowl. Pour over the cucumber and crab mixture and toss to coat.

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

Calories: 62.9
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 10.5 g
Sugars: 4.4 g
Dietary fiber: 0.6 g
Protein: 4.9 g
Cholesterol: 11.2 mg
Sodium: 697.8 mg
Slow Cooker Taco Bean Soup
Category: soups-stews-and-chili
By Janelleh

This crowd pleaser is very versatile. Use any combination of beans you like, even corn. It can be cooked on the stove. Serve with cheese and tortilla chips or in bread bowls.

Ingredients:
1 pound ground beef
1  onion, chopped
1 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can white beans, undrained
1 (15 ounce) can red kidney beans, undrained
1 (15 ounce) can white kidney beans, undrained
1 (15 ounce) can ranch-style beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can black beans, undrained
1 (15 ounce) can white hominy, drained
1 (10 ounce) can diced tomatoes with green chile peppers

Directions:
Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker and sprinkle with onion and   mix. Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chile peppers into beef mixture. Cook in the slow cooker set to Low until cooked through and flavors blend, 4 to 5 hours.

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

Calories: 352.3
Fat: 6.7 g
Saturated fat: 2.3 g
Carbohydrates: 50.1 g
Sugars: 2.3 g
Dietary fiber: 15.3 g
Protein: 22.5 g
Cholesterol: 28.4 mg
Sodium: 1123.2 mg
Easy Orange Cherry Marmalade


Ingredients:
maraschino cherries, orange marmalade, fresh lemon juice, walnuts, golden raisin

Directions:
Drain and chop cherries, set aside.
In a saucepan over LOW heat, combine all other ingredients.
Heat gently until mixture comes to a boil, approximately 10 - 15 minutes.
Stir in cherries; return to boil, then remove from heat and pour into prepared jars.
If your jars do not seal, store in refrigerator.
Note:  If marmalade is too thick to pour over cream cheese, heat gently in saucepan or microwave.
Three-Cheese Polenta Gratin Alla Genovese


Ingredients:
water, extra virgin olive oil, polenta, cornmeal, butter, fresh ricotta, fresh mozzarella cheese, Fontina cheese, parmesan cheese

Directions:
Preheat oven on broil setting.
Bring water, olive oil, and milk to a boil in 4-quart sauce pan. Add polenta in a thin stream, stirring constantly with a whisk. Lower heat and cook while stirring until polenta is thick as porridge, about 5 to 7 minutes.
Remove from heat and whisk in ricotta evenly through polenta then fold in mozzarella and fontina; cheeses will begin to melt. Season with salt and pepper.
Butter an 8x12-inch casserole or gratin dish evenly. Pour hot polenta into casserole and spread evenly with a spatula. Sprinkle grated Parmesan cheese evenly across top of polenta. Place in oven on broiler setting on middle rack and bake for 3 to 5 minutes, or until top of polenta is golden brown. Remove from oven, set aside for 5 to 7 minutes and then serve. Letting polenta rest will allow cheese to melt evenly inside casserole, which also needs to cool down because of it being so hot.
Orange Spice Butter


Ingredients:
butter, honey, cinnamon, nutmeg

Directions:
Cream butter until light and fluffy., Add the other ingredients and beat until smooth and light.
Penne & Sausages a La Vodka


Ingredients:
Italian pork sausage, butter, olive oil, onion, garlic cloves, zucchini, tomato sauce, salt, white pepper, cumin, vodka, half-and-half cream, nutmeg, parmesan cheese, penne, parsley

Directions:
Prick sausage casings several times& cook in lightly salted, boiling water for 3 minutes.
Drain, cool& slice into rounds about 1/2 inch thick.
Melt butter& oil in a very large skillet.
Add sausages, onion & garlic; cook on medium heat until sausages are lightly browned.
Add peppers & zucchini & cook for 2 minutes.
Bring a large pot of lightly salted water to a boil.
Add penne & cook, according to package directions, until al dente (approx 9 minutes].
Drain well.
In the meantime, add tomato sauce, salt, pepper & cumin to the sausage mixture.
Simmer, stirring occasionally, for about 6 minutes or until sauce starts to thicken.
Add vodka & cook for another minute, stirring constantly.
Add the cream, nutmeg& Parmesan; simmer for 2 minutes, stirring constantly. Add pasta to skillet; toss or stir well and serve sprinkled with parsley & additional Parmesan.
Sweet Cole Slaw Dressing


Ingredients:
sour cream, sugar, mayonnaise, milk, apple cider, black pepper

Directions:
First cream up sour cream,mayo,sugar. Then slowly add in milk and vingar., Add black pepper whip all the ingredients together., Add on Cole slaw mix., Enjoy !
Red Potato Salad


Ingredients:
small red potatoes, kosher salt, lemon juice, sour cream, creme fraiche, mayonnaise, fresh basil, flat leaf parsley, garlic, vinegar, Worcestershire sauce, Dijon mustard, fresh ground black pepper, salt

Directions:
Cover potatoes with lightly salted water and add lemon juice.
Bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes.
Drain and cool.
Meanwhile, whisk together the rest of the ingredients.
Cut the potatoes into serving size pieces (no need to peel] and mix with the dressing.
Chill until serving time.
Sauteed Chicken Breasts With Pineapple and Jalapeno Chilies


Ingredients:
boneless skinless chicken breasts, all-purpose flour, salt, ground black pepper, extra virgin olive oil, butter, fresh pineapple chunks, cornstarch, brown sugar, chilies, garlic cloves, cilantro

Directions:
Arrange chicken breasts in a single layer on a work surface and cover with plastic wrap. Using a heavy skillet or a rolling pin, pound them until flattened to about 1/2 inch thick.
In a shallow dish, combine the flour, salt and pepper. Dredge both sides of each breast in the seasoned flour.
In a large nonstick skillet over medium-high, heat the oil and butter. Add the chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. Transfer them to a plate and cover with foil to keep warm. Do not clean the skillet.
While the chicken breasts are cooking, drain the juice from the pineapple into a measuring cup. Add enough orange juice to total 3/4 cup. Stir in the cornstarch, then set aside.
Return the skillet to the stove over medium-low. Add the drained pineapple and brown sugar. Cook, stirring constantly, until the pineapple begins to brown, 3 to 4 minutes. Add the chilies and garlic and stir until the garlic is beginning to color, 1 to 2 minutes.
Stir in the reserved juice. Bring the sauce to a simmer and cook until thickened and reduced slightly, 4 to 5 minutes. Stir in the cilantro, then serve, spooned over the chicken breasts.
Hot Cherry Pepper Mayonnaise


Ingredients:
mayonnaise, pepper

Directions:
Combine all ingredients in bowl., Refrigerate until ready for use.
Vegetable Brushetta Pork Chops


Ingredients:
sea salt, garlic clove, pepper, baby eggplant, fresh tomato, zucchini, asparagus spears, green pepper, bean sprouts, feta cheese

Directions:
In a frying pan on meduim high heat, fry pork chops with sea salt, garlic, and seasoning with 1 tsp oil for 12 minutes. Set aside.
In another frying pan on meduim high heat, Saute veggies with 1 tsp oil and pepper minus the tomatoes for 5 minutes on meduim high.
Add tomatoes once veggies are soften. Top the pork chops and then drizzle with balsamic vinegar and crumble feta cheese, enjoy!
Black Eyed Pea & Chorizo Hummus (Zwt-8)


Ingredients:
black-eyed peas, chorizo sausage, onion, garlic cloves, cream cheese, tahini, ground cumin, lemon juice, parsley, lemon zest, olive oil

Directions:
Heat med-sized sauce pot on med-high heat. Add chorizo to render fat & brown.
Reduce heat to med. Add onions + garlic & cook until tender (about 5 min].
Add cans of black eyed peas w/their liquid & bring mixture to a boil. Cook for 2 min & reduce to a simmer. Reduce liquid by half.
Add cream cheese, tahini, cumin, lemon juice, parsley & lemon zest. Combine well.
Transfer mixture to a food processor (or blender] to puree (I will use my hand-held blender for this]. Drizzle in olive oil slowly. Puree until smooth (for about 5 min]. Remove & refrigerate until ready to serve.
*To Serve* - Garnish w/a drizzle of extra virgin olive oil, parsley or a sprinkle of paprika. Serve w/grilled bread & raw veggies for dipping.
*Note* - The recipe said it served 4, but I see it as much closer to serving 6 as an appy.
Amazing Fudge


Ingredients:
white sugar, milk, butter, vanilla, flour, peanut butter

Directions:
Combine sugar and milk in heavy saucepan.
Bring to rolling boil, cook until soft ball stage.
Take off burner, add butter and cocoa and whisk to combine.
Add vanilla and one of the three optional flavorings.
Add flour and stir to mix thoroughly.
Immediately pour onto buttered plate.
(Note: peanut butter will hasten setting process].
Tomato Egg Scramble


Ingredients:
eggs, tomatoes, cinnamon, turmeric, salt, pepper, cucumbers, feta, olive oil

Directions:
mix salad and let set while cooking eggs., in pan heat oil., add tomatoes cook until mushy., in bowl whisk egg and spiced until blended., add eggs to tomatoes and with wooden spoon stir until set, serve with salad.
Potato Chowder


Ingredients:
butter, carrot, onion, frozen southern style hash brown potatoes, chicken broth, salt, pepper, half-and-half

Directions:
Melt butter in large sauce pan., Sauté carrots and onion until soft, not brown., Stir in potatoes, broth, salt and pepper., Bring to a boil, simmer 10 minutes or until potatoes are tender., Stir in cream and heat through., Thicken with flour water.
Old Fashioned Chicken Pot Pie


Ingredients:
all-purpose flour, all-purpose flour, double-acting baking powder, salt, baking soda, skim milk buttermilk, skim milk buttermilk, carrot, onion, celery, fat-free chicken broth, all-purpose flour, frozen green pea, fresh lemon juice, prepared mustard, salt, black pepper, dried thyme leaves, dried marjoram, dried sage

Directions:
Adjust oven racks to divide oven into thirds. Preheat oven
to 425oF. Spray large baking sheet and an 8" square
baking pan with nonstick cooking spray.
To prepare topping, in small bowl, combine 3/4 cup of the
flour, the baking powder, salt and baking soda; stir in
buttermilk and margarine quickly (mixture will be lumpy].
Turn dough out onto prepared baking sheet. Sprinkle
fingertips with the remaining 1 teaspoon flour; pat dough
into a 7 1/2" square. With sharp knife, score dough into 8
squares. Bake in upper third of oven, 10 minutes, until
lightly browned but not fully baked through. Remove
topping from oven; set aside. Leave oven on.
To prepare filling, in medium saucepan, melt margarine; add
carrots, minced onion and celery. Cook over medium heat,
stirring frequently, 3 minutes, until lightly browned. Add
1/2 cup of the broth; bring liquid to a boil. Reduce heat to
low; simmer until carrots are tender.
In small bowl, with wire whisk, combine the remaining 1 cup
broth, the milk and flour, blending until flour is dissolved;
strain and add to carrot mixture. Stirring constantly,
bring mixture to a boil over medium-high heat; reduce heat
to low. Simmer 10 minutes, stirring frequently. Stir in
chicken, baby onions, peas, lemon juice, mustard, salt,
pepper, thyme, marjoram and sage.
Transfer chicken mixture to prepared baking pan. Place
topping over chicken mixture; bake in upper third of oven
15 minutes, until topping is golden brown and filling is
bubbling.
Edible Candy Cookie Turkey


Ingredients:
jelly beans, jelly beans, jelly beans

Directions:
Take a Reeses Peanut butter cups and use about a dime sized dollop of icing to "glue" it to a chocolate wafer - make sure it's centered. Set aside.
Take 8 Nutter Butter cookies and on the top center of one of the cookies make a stripe of icing. Affix two chocolate chips as "eyes," a yellow or white "nose" and a red "mouth."  Set aside to dry.
Take Reeses/Wafers that you started with and around the edge where the Reeses cup meets the wafer, make a half circle of icing. Along that half circle, evenly space 5 candy corns, with the wide part of the candy corn facing outward. Let set for 5 minutes.
While the Reese/wafers are on the table laying flat, put a dollop of icing on the center of the Reeses cups and then take the Nutter Butters and glue them onto the Reeses. DO NOT LET SET.
Immediately, take a new chocolate wafer and lay it on the table. Put a large round dollop of icing in the center. Take the Reese, nutter/butter "body" of the turkey and place it on top of the icing. You might need to slide the Nutterbutter/reeses to get the right balance to make it stand up. Usually it stands up pretty easily.
Stick two orange "feet" at the base of the nutter butter.