xiaoxl/recipe_data huggingface dataset:
Flaked Salmon and Cucumber


Ingredients:
honey, Dijon mustard, white wine vinegar, sour cream, coarse salt, cucumber, smoked salmon, frisee, fresh dill, fresh ground pepper

Directions:
Make vinaigrette: whisk together honey, mustard, vinegar, sour cream, and 1/2 teaspoon salt, whisking constantly, add oil in a slow, steady stream; whisk until emulsified.
Set vinaigrette aside.
Using a vegetable peeler, shave cucumber lengthwise on four sides to yield 20 thin RIBBONS; discard core.
Halve ribbons crosswise.
Using a fork, flake salmon fillet into 1- to 1 1/2-inch pieces.
Toss frisee, dill, and cucumber ribbons in a bowl.
Season with salt and pepper.
Divide frisee mixture among plates, and top each with some of the salmon. Drizzle vinaigrette over each.
Smokey Black Bean Hummus


Ingredients:
black beans, lemon juice, garlic cloves, tahini, extra virgin olive oil, sweet onion, sugar, salt, pepper

Directions:
Dump everything in a food processor and whiz until smooth.
Chill for at least 2 hours before serving with raw veggies, crackers, pita chips, and other favorite dippers.
Rhubarb Crumble


Ingredients:
flour, brown sugar, butter, oatmeal, cinnamon, rhubarb, sugar, cornstarch, water, vanilla

Directions:
"Cream brown sugar and butter. Add flour, cinnamon, and oatmeal. Press half of this mixture into a cookie sheet and cover with diced raw rhubarb. Cook white sugar, cornstarch, vanilla and water together. Pour this syrup over rhubarb and top with remaining crumbs. Bake 1 hour at 350*."
Beef With Soy Sauce and Ginger


Ingredients:
sea salt, fresh ground black pepper, pak choi, bok choy, soy sauce, fresh ginger, chili pepper, garlic clove, lime, juice of, olive oil

Directions:
On a very hot griddle pan, cook your seasoned piece of sirloin steak until medium or to your liking.
Place in a plate and allow to rest for 2 minutes.
Now cook your greens in salted boiling water until tender.
While hot, douse with a good couple of tablespoons of soy sauce, and sprinkle with the garlic, ginger, chilli, lime juice and olive oil.
When the greens are cooked, simply divide onto two plates, thinly slice up the sirloin steaks, place on top of the greens and drizzle with any of the infused sauce left on the resting plate.
Olivia Newton John’s Tamaramma Tuna Salad


Ingredients:
albacore tuna in water, malt vinegar, carrot, celery, green onion, seedless grapes, white raisins, green bell pepper, red bell pepper

Directions:
Drain tuna., Break tuna into bite-sized chunks in medium bowl., Toss in remaining ingredients.
Sultana Biscuits (Cookies)


Ingredients:
butter, sugar, golden syrup, milk, baking soda, flour, vanilla, salt, sultana

Directions:
Place first 5 ingredients in a saucepan  and melt together slowly.
Add in the flour, salt, vanilla essence and sultanas.
Mix well, then place teaspoonfuls rolled into  balls, on a cold ungreased tray.
Flatten gently with a fork and bake in a moderate oven 350'F/180'C for 10 - 15 minutes.
Cool on a wire rack.
Mango Salsa  Chicken Stir-Fry  & Asparagus


Ingredients:
mangoes, salsa, soy sauce, skinless chicken, olive oil, flour, salt, pepper, asparagus

Directions:
To make the salsa combine:
mango,salsa,peach nectar and soy sauce.
and cook on  simmer for 15 minutes.  Set aside.
Cube the chicken and pat dry.  Into a plastic bag place the flour,salt & pepper.  Add the chicken and shake to coat well.
Into a large fry pan,place the oil and heat to medium.  Stir fry the chicken in the oil for 5-8 minutes or until the pink is gone.  Add the reserved salsa  mixture and the asparagus,cover and cook  on low heat for 15 minutes.
Serve over rice.  Serves 4.
Chocolate Gravy II
Category: side-dish
By MARY ANN PUTMAN

When my grandchildren spend the night the first thing they ask for is chocolate gravy for breakfast. It's delicious served over buttered toast with bacon at the side.

Ingredients:
½ cup butter
4 tablespoons unsweetened cocoa powder
¼ cup all-purpose flour
¾ cup white sugar
2 cups milk

Directions:
Melt butter in a skillet over medium heat. Add cocoa and flour; stir until a thick paste is formed. Stir in sugar and milk. Cook, stirring constantly, until thick.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 servings

Calories: 225.2
Fat: 13.1 g
Saturated fat: 8.3 g
Carbohydrates: 26.1 g
Sugars: 21.7 g
Dietary fiber: 1 g
Protein: 3.1 g
Cholesterol: 35.4 mg
Sodium: 107.4 mg
Pakistani Fish Curry


Ingredients:
onions, turmeric powder, red chili powder, low-fat plain yogurt, fenugreek seeds, ghee, fresh coriander leaves

Directions:
Heat oil in a pot.
Add onions and saute until brown.
Grind the onions.
Put the ground onions in a large mixing bowl.
Add yoghurt to the ground onions.
Add fish pieces to this, mix well and marinate the fish in this mixture for 2 hours.
In the same oil which was used to saute the onions, add the methi seeds.
Allow to sizzle a bit, then remove them once they turn brown.
Add ginger-garlic paste to the same oil.
Saute until the raw smell is gone.
Add red chilli and turmeric powders.
Mix well and continue to stir-fry for a few minutes.
Add the marinated fish pieces.
Add half a glass of water and mix well.
Keep on low flame for 10 minutes.
Garnish with corriander leaves.
Serve hot with chappatis.
Coriander and Goats Cheese Pesto


Ingredients:
garlic, fresh coriander, pine nuts, olive oil, hard cheese

Directions:
"Blend all ingredients till smooth -- enjoy."
Down Home Barbecued Chicken


Ingredients:
ketchup, water, brown sugar, lemon juice, cider vinegar, Worcestershire sauce, prepared mustard, garlic clove, salt, bay leaf, skinless chicken breast halves

Directions:
In small saucepan, combine the first 11 ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Reserve 1/3 cup sauce for basting. Cover and refrigerate the remaining sauce.
Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 15-25 minutes longer or until juices run clear, basting occasionally with reserved sauce. Serve with remaining sauce.
Stuffed Caramel Walnuts from Cleopatra


Ingredients:
sugar, walnut halves, sugar

Directions:
Mix the almond flour (milled almonds, grind your own in a food processor or blender if you like] with the sugar and enough orange essence to form a paste.
Place a little of this paste between two walnut halves and press.
Melt the sugar in a pan with a few drops of water and when it starts to turn to caramel, remove it from the heat source and dip the nuts inside to coat them with caramel.
Set them out on grease proof paper to dry.
Note: for an easy shortcut you can use store bought marzipan or almond paste and simply knead the orange extract into that instead of preparing your own from alond flour in step 1; then proceede with the rest of the recipe as written.
Lemon-Sesame Noodles


Ingredients:
linguine, scallion, flat leaf parsley, toasted sesame seeds, tahini, boiling water, fresh lemon juice, soy sauce, fresh ginger, lemon, zest of, sugar, garlic cloves

Directions:
Bring a large pot of salted water to a boil.
Make dressing: Add tahini into bowl and gradually add boiling water until smooth.
Add remaining dressing ingredients and whisk until combined.
Dressing can be made ahead and refrigerated for up to 3-4 days.
Boil pasta until just tender (about 7 minutes].
Drain pasta and rinse with cold water to stop the cooking.
Transfer to serving bowl and drizzle with sesame oil.
Toss to coat evenly.
Add the dressing and mix well.
Sprinkle with scallions, parsley, and toasted sesame seeds.
Refrigerate or serve at room temperature.
Creamy Slow Cooker Potato Soup
Category: soups-stews-and-chili
By Donna

Hearty and creamy texture, all together!

Ingredients:
3 cups peeled and cubed potatoes
½ cup chopped celery
½ cup chopped onion
1 cup chicken stock
1 teaspoon dried parsley
½ teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 ½ cups milk
½ (8 ounce) package cream cheese
1 cup chopped ham

Directions:
Place potatoes, celery, onion, chicken stock, and parsley into a slow cooker. Season with salt and black pepper. Set cooker on High, cover, and simmer until vegetables are tender, about 2 hours. Whisk flour with milk in a bowl until smooth. Pour into slow cooker and stir until thickened. Cook on High for 2 more hours. Mash potatoes in the slow cooker to your desired thickness and consistency; stir in cream cheese and cooked ham. Simmer soup until cream cheese has melted, soup is thick and creamy, and ham is heated through, 30 minutes to 1 hour.

Prep time: 20 mins
Cook time: 4 hrs 30 mins
Total time: 4 hrs 50 mins
Yields: 4 servings

Calories: 304
Fat: 14.8 g
Saturated fat: 8.3 g
Carbohydrates: 30.3 g
Sugars: 6.6 g
Dietary fiber: 3.2 g
Protein: 12.9 g
Cholesterol: 56.1 mg
Sodium: 1048.6 mg
Jason's Sugar Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, salt, nutmeg, butter, sugar, egg, sour cream, vanilla extract, sugar, raisins

Directions:
Sift flour with baking powder, soda, salt and nutmeg; set aside.
In large bowl of electric mixer, at medium speed, beat butter and sugar until combined then beat in sour cream, egg and vanilla until smooth.
Gradually add flour mixture, beating until well combined.
With rubber scraper, form dough into a ball.
Wrap in waxed paper, plastic wrap, or foil; refrigerate overnight or several hours.
Divide dough into four parts.
Refrigerate until ready to roll out.
Meanwhile, preheat oven to 375 degrees.
Lightly grease cookie sheets.
On well-floured surface roll dough, one part at a time, 1/4 inch thick.
With floured, 2 1/2 inch round or scalloped cookie cutter, cut out cookies.
Using spatula, place 2 inches apart on cookie sheets.
Sprinkle tops of cookies with sugar.
Place a raisin or almond in the center of each, if desired.
Reroll trimmings, and cut.
Bake 10 to 12 minutes or until golden (be careful, they burn easily].
Cool.
Squid Acqua Pazza


Ingredients:
squid, asparagus, white wine, tomatoes, celery, garlic clove, red chili pepper, olive oil, white wine, red miso, miso, white wine

Directions:
Wash and clean the squid well. Slice the body into bite-sized rings then toss it with about 2 teaspoons of white wine.
Slice asparagus diagonally. Slice the celery thinly. Cut the tomato in half then remove the head part. Slice each half into quarters along its length then slice in half along its width. Slice the garlic thinly. Slice the dried red chili pepper thinly and you can remove the seeds if you don’t want your dish to be too spicy.
In a small bowl, combine wheat miso, red miso plus a tablespoon of white wine then mix the ingredients well.
Turn on your stove to medium-low heat then add a tablespoon of olive oil. Add the garlic and cook until it releases its nice smell.
Increase the heat to medium-high then add the asparagus, tomato, celery, squid and red chili pepper. Add about 2 tablespoons of white wine then mix quickly then cover.
After 30 seconds, remove the lid then add the mixed miso and white wine. Stir-fry quickly then remove from heat.
Serve it immediately and you’re done.
Hot Spiced Tea


Ingredients:
water, tea bags, tea bags, cinnamon sticks, cloves, sugar, lemon juice

Directions:
In large pot bring water, sugar, spices and tea bags to a boil., Remove from heat and allow to sit 15 minutes., Remove tea bags and spices, add orange& lemon juice., Serve hot., It makes close to a gallon so I refrigerate and heat a cup at a time., Enjoy and I hope you feel better soon.
Blueberry Cake


Ingredients:
flour, sugar, ground cinnamon, unsalted butter, flour, baking powder, salt, unsalted butter, sugar, egg, vanilla extract, milk, fresh blueberries

Directions:
Preheat oven to 350°F; butter an 8-inch spring form pan and line the bottom with parchment paper.
For streusel topping combine flour, sugar and ground cinnamon in a large bowl.  Cut in the butter with a pastry blender or fork until it resembles coarse crumbs.  Set aside.
In a separate bowl whisk together the flour, baking powder and salt.  Set aside.
In the bowl of an electric mixer with paddle attachment, cream the butter.  Add the sugar and beat until light and fluffy.
Add the egg and vanilla and beat until incorporated.
Add the flour mixture, alternately with the milk and beat only until combined.
Spread the batter onto the bottom of the prepared pan and sooth the top with a spatula.
Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and place on a wire rack to cool slightly.  Serve warm or room temperature.
Banana Cake II
Category: desserts
By Carol  Farrington

My family loves this cake.  Frost with a cream cheese frosting with one ripe banana added and confectioners' sugar sprinkled over the top.

Ingredients:
¾ cup butter
1 ½ cups white sugar
3  eggs
1 teaspoon vanilla extract
¾ cup sour milk
1 cup mashed bananas
2 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder

Directions:
In a large bowl, mix together butter or margarine, sugar, eggs and vanilla.  Set aside. In another bowl, sift together flour, salt, soda, and baking powder.  Add these dry ingredients to the creamed mixture.  Add sour milk and bananas to the batter.  Beat together well. Line two 9 inch round cake pans, or one 9 x 13 inch pan with wax paper; the pans can be greased and floured instead, if desired.  Bake at 350 degrees F (175 degrees C) for 17 to 20 minutes for the layered cakes, or for 25 to 40 minutes for the sheet cake.

Yields: 2 layer cake

Calories: 335.2
Fat: 13.2 g
Saturated fat: 7.8 g
Carbohydrates: 50.1 g
Sugars: 28.2 g
Dietary fiber: 1.2 g
Protein: 5.1 g
Cholesterol: 77.6 mg
Sodium: 306 mg
Garlic Mashed Potatoes Secret Recipe
Category: side-dish
By AUSTAD

This is my secret recipe for Garlic Mashed potatoes, reverse engineered from a certain Italian restaurant.  This recipe for 100 servings, I usually cut it down to 10 servings (1 5lb bag of potatoes).  I guarantee that these are the best potatoes you've ever tasted.

Ingredients:
50 pounds unpeeled red potatoes, quartered
8 pounds butter, room temperature
3 pounds Romano cheese, grated
3 cups chopped garlic
½ cup salt
½ cup dried oregano

Directions:
Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm,  about 45 minutes; drain.  Stir in butter, cheese, garlic, salt and oregano.  Mash with a potato masher or with an electric mixer.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 100 servings

Calories: 498
Fat: 33.4 g
Saturated fat: 21.1 g
Carbohydrates: 43.2 g
Sugars: 2.2 g
Dietary fiber: 3.9 g
Protein: 8.8 g
Cholesterol: 92.3 mg
Sodium: 848.6 mg
Chocolate-Vanilla Coffee


Ingredients:
vanilla extract, coffee

Directions:
Pour coffee into cup., Add syrup and extract., Top with whipped cream.
Chocolate-Mixed Berry Baked Custard
Category: uncategorized
By Kim

A lightly sweetened, chocolatey, baked dessert that's somewhere between a clafouti, a baked custard, and a Dutch baby. You can use any fresh or frozen berries you like (thaw and drain them first), and any kind of chocolate you wish (I've used both 72% and 86% dark chocolate with great results). This can be served immediately out of the oven, or cooled completely.

Ingredients:
1 tablespoon unsalted butter, softened
4 cups mixed frozen berries, thawed and drained
3 ½ ounces dark chocolate, chopped (such as Ghirardelli(R) 72% Cacao Twilight Delight bar)
½ cup all-purpose flour
½ cup white sugar
2 tablespoons white sugar
¼ cup sifted cocoa powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
6 large eggs, at room temperature
2 tablespoons unsalted butter, melted and cooled
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
1 cup whole milk
½ cup heavy cream
¼ cup sifted powdered sugar, or more as needed

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Use 1 tablespoon butter to grease a 9x13-inch pan. Scatter thawed berries and chopped dark chocolate evenly over the bottom of the pan. Set aside. Whisk together flour, sugar, cocoa powder, salt, and cinnamon in a large bowl until thoroughly combined. Add in eggs, and whisk until mixture is smooth and free of lumps. Mix in 2 tablespoons melted butter, vanilla, and almond extracts. Gradually pour in milk and heavy cream, whisking constantly, until incorporated. Pour batter over berries and chocolate in the prepared pan. Place pan into the preheated oven and bake until the center is just set and sides are slightly puffed, about 25 minutes. Can be eaten immediately, cooled slightly, or at room temperature, as desired. Sprinkle generously with powdered sugar before serving.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 servings

Calories: 247.3
Fat: 12.8 g
Saturated fat: 5.8 g
Carbohydrates: 30 g
Sugars: 21.8 g
Dietary fiber: 2.6 g
Protein: 5.7 g
Cholesterol: 116.7 mg
Sodium: 96.8 mg
Kielbasa for the Big Game
Category: appetizers-and-snacks
By Salads4me

This is a great party appetizer that you can make in your slow cooker. I make it every year for the Big Game and it disappears. The ingredients sound like something a child would put together but truly it tastes great. This is an appetizer so it could feed less or more depending on the size of your football fans.

Ingredients:
4 pounds kielbasa (Polish) sausage (such as Hillshire Farm®), cut into 1/2 inch pieces
1 (18 ounce) jar grape jelly
2 (18 ounce) bottles barbeque sauce

Directions:
Place the kielbasa into a slow cooker. Add the grape jelly and barbeque sauce. Cook on Medium until hot, about 2 hours.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 32 servings

Calories: 262
Fat: 15.6 g
Saturated fat: 5.2 g
Carbohydrates: 23.3 g
Sugars: 18.6 g
Dietary fiber: 0.2 g
Protein: 6.9 g
Cholesterol: 37.5 mg
Sodium: 865.5 mg
Air Fryer Lumpia
Category: main-dish
By Soup Loving Nicole

A Filipino favorite made healthier with an air fryer. Don't forget the dipping sauce!

Ingredients:
1 tablespoon sesame oil
1 pound ground pork
⅓ cup chopped water chestnuts
3  green onions, chopped
4 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
3 cups shredded cabbage
2 large carrots, grated
18  lumpia wrappers
olive oil cooking spray

Directions:
Heat oil in a large skillet over medium-high heat. Add pork and cook until browned, about 5 minutes, breaking it into small pieces. Add water chestnuts, green onion, soy sauce, and vinegar; cook for 5 additional minutes. Increase heat to high and add cabbage. Cook until cabbage is soft and liquid has evaporated, about 2 minutes. Turn off heat and stir in grated carrots. Let mixture cool for 3 minutes. Preheat air fryer to 400 degrees F (200 degrees C). Meanwhile, place a lumpia wrapper on a clean surface in a diamond shape, with one corner at the bottom. Place 2 tablespoons of filling in the wrapper. Fold up bottom half and then tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and filling. Lightly mist each roll with olive oil. Arrange as many lumpia in your air fryer basket as possible without them touching. Cook in the preheated air fryer for 5 minutes. Flip and cook 3 additional minutes. Transfer to a paper towel-lined plate. Repeat with remaining lumpia.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 18 lumpia

Calories: 91.9
Fat: 4.5 g
Saturated fat: 1.5 g
Carbohydrates: 6.9 g
Sugars: 0.9 g
Dietary fiber: 0.8 g
Protein: 5.7 g
Cholesterol: 17.1 mg
Sodium: 184.7 mg
Veggie Chili


Ingredients:
chilies, olive oil, onions, bell peppers, garlic, acorn squash, parsnips, tomatoes, tomato sauce, chili powder, pasta

Directions:
In a heavy skillet, medium heat roast the chilis until skin is soft and blistered.  Put into paper bag and cool 5 minutes.  Remove the skin, destem, deseed, and dice the chilis.
In large stock pot, medium high heat, warm the olive oil, add the onion and "hardest" vegetanbles and saute until soft about 4-5 minutes.  Add any remaining vegetables, tomatoes, tomatoe sauce, Bloody Mary mix & diced chilis.  Raise heat and bring slowly to a low boil (aproximately 9 bubbles].
Lower heat to barely simmer and add any OPTIONAL ingredients-chili powder or pasta.  Simmer about 15- 20 minutes.  Taste test and season with salt,  pepper and then serve.  Leftovers package in 1 quart freezer bags and freeze.  Very easy to cool down in plastic bags!
Meat Pie (Tourtiere)
Category: meat-and-poultry
By Maggie Rogers

French Canadian Tourtiere. Contains pork, potatoes, onions and spices.

Ingredients:
1 ½ pounds ground pork
1 large baking potato
1 large onion, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 dash ground allspice
½ cup water
1 recipe pastry for a 9 inch double crust deep dish pie
1  egg
¼ teaspoon paprika

Directions:
Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven.  Peel and mash the potato. Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour. Meanwhile, prepare your pastry. Line a deep-dish pie plate with pastry.  Spoon in filling, spreading evenly.  Cover with top crust. Brush with beaten egg and sprinkle with paprika, if desired.  Cut steam vent.  Bake for 50 minutes at 350 degrees F (175 degrees C).  If edges brown too fast, cover with a strip of foil.  Serve warm.

Yields: 1 - 9 inch deep dish pie

Calories: 485.4
Fat: 32 g
Saturated fat: 8.9 g
Carbohydrates: 30.5 g
Sugars: 2.9 g
Dietary fiber: 1.7 g
Protein: 17.9 g
Cholesterol: 84.5 mg
Sodium: 565 mg
Sauteed Shrimp with Garlic, Lemon, and White Wine
Category: seafood
By Dave

Sauteed shrimp--unbelievably simple, unbelievably good. Use whatever size shrimp you like.

Ingredients:
¼ cup olive oil
3  scallions, white bulbs and green tops cut separately into thin slices
4 cloves garlic, minced
½ teaspoon dried oregano
24  large shrimp, peeled and deveined
2 ½ tablespoons lemon juice
2 tablespoons white wine
1 tablespoon water
½ teaspoon ground black pepper, or more to taste
¼ teaspoon salt
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon minced fresh parsley

Directions:
Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes. Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 24 shrimp

Calories: 314.2
Fat: 23.8 g
Saturated fat: 6.3 g
Carbohydrates: 2.6 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 21.1 g
Cholesterol: 206.9 mg
Sodium: 410.2 mg
Ocean's Blueberry Orange Muffins (Vegan)


Ingredients:
canola oil, maple syrup, tahini, orange zest, whole wheat pastry flour, rolled oats, baking powder, baking soda, salt, blueberries

Directions:
Preheat oven to 350°F.
Lightly oil muffin pan with canola (or use paper muffin cups.].
Whisk orange juice, oil, syrup, tahini, and zest in a medium bowl.
Combine flour, oats, baking powder, baking soda, and salt in a large bowl.
Add orange juice mixture and combine, using as few strokes as possible to avoid overmixing the batter.
Fold in the blueberries.
Spoon into muffin pan, filling each cup about 3/4 full.
Bake 20-25 minutes.  (Check for clean toothpick.].
Let sit 5 minutes before removing from pan.
Cinnamon-Crusted Baked Apples


Ingredients:
water, cooking apples, brown sugar, all-purpose flour, ground cinnamon, ground nutmeg, butter

Directions:
Coat an 11x7x2 baking dish with cooking spray; pour water into dish.
Peel, core and slice apples. Arrange apple slices in prepared dish; coat lightly with vegetable cooking spray.
Combine brown sugar, flour, cinnamon and nutmeg; cut in butter to resemble coarse meal. Sprinkle evenly over apples.
Bake uncovered at 350 for 30 minutes or until apples are tender.