xiaoxl/recipe_data huggingface dataset:
Boston Coffee Cake


Ingredients:
fresh yeast, butter, milk, salt, sugar, ground cardamom, all-purpose flour, butter, hazelnuts, powdered sugar, egg, sugar

Directions:
Melt butter, add milk and heat the mixture gently to 38°C.
Crumble the yeast into the milk mixture, whip lightly to dissolve.
Add salt, sugar and cardamom.
Gradually add the flour: stir first with a wooden spoon, then knead into smooth, elastic dough that no longer sticks to the bowl nor to your hand.
Cover and let rise until doubled in size (about 30 minutes].
Preheat oven to 200 C and grease a 24 cm round cake pan with a removable bottom.
Lightly flour the baking board and turn the dough on it.
Roll the dough out into a rectangle, 40 cm x 45 cm or so.
Spread the softened butter on the dough; combine the remaining filling ingredients and sprinkle on top of the butter.
Roll the dough up starting from the longer side and cut into appr. 4 cm pieces.
Place the pieces into the prepared pan on their side, and quite close to each other; cover and let rise until doubled (about 30 minutes].
Brush the top with the beaten egg and sprinkle pearl sugar on top of the cake.
Bake in the preheated oven for about 30 minutes, or until golden brown.
Cover while cooling.
You can omit the pearl sugar if you want: just brush the cake with egg before baking and drizzle some powdered sugar icing on top of the cake once it has cooled.
Italian Stuffed Meatloaf


Ingredients:
tomato juice, garlic, dried oregano leaves, onion, mozzarella cheese, provolone cheese, frozen spinach

Directions:
Preheat oven to 350 degrees.
Combine in large bowl: sirloin/turkey, egg, tomato juice, salt and pepper, garlic, oregano, onion.
Put 1/2 mixture in 9x5x3 loaf pan coated with cooking spray. (I could only find 11x5x3 sorry!].
Layer on Cheese, Spinach, Peppers.
Cover with remaining meat mixture.
Bake for 1 hr, until meatloaf is done.
cool to room temp, wrap, freeze up to 3 months.
remove from freezer, thaw.
bake at 350 degrees for abt 20-30 min until heated through.
OR, slice and re heat in microwave.
can top with a bit of spaghetti sauce if desired.
comes with frozen italian green beans and/or ww pasta  :].
Jammy Chicken


Ingredients:
chicken pieces, ketchup, vinegar, Worcestershire sauce, chili powder, salt

Directions:
Spray treat a 13 x 9 pan with cooking spray.
It is not necessary to brown the chicken, but if you wish you may brown pieces in a large frying pan before placing in the baking dish.
Place chicken pieces in baking dish.
Mix remaining ingredients together and pour over chicken.
Bake in a 350 degree oven for 1 hour or until chicken juices run clear.
To freeze:  Place chicken pieces and sauce ingredients in a large freezer bag.  Seal, pushing out as much air as possible.  Label and freeze.
To serve:  Thaw in fridge overnight.  Proceed with cooking directions.
Potato & Cauliflower Bake


Ingredients:
sour cream, red bell pepper, cauliflower, onions, cheddar cheese, hash browns

Directions:
Mix together hash browns, cauliflower, 1 cup cheese, onion and bell pepper in a large mixing bowl.
In a separate bowl whisk together 1½ cups dressing and sour cream.
Pour over potato mixture; mix well. Transfer potato mixture to a 2-quart baking dish.
Mix together remaining 1 cup cheese, ¼ cup dressing and bread crumbs.
Sprinkle on top of casserole.
Bake at 350°F for 60 minutes, until browned, bubbly and cauliflower is tender.
Let stand for 10 minutes before serving.
Low Fat Strawberry Banana Bread


Ingredients:
bananas, fresh strawberries, flour, whole wheat flour, sugar, baking soda, baking powder, salt, eggs, unsweetened applesauce, canola oil, vanilla extract, walnuts

Directions:
Mash bananas in large bowl.  Add hulled strawberries and mash as well.
Combine with eggs, applesauce, oil, vanilla and sugar.  Combine dry ingredients in a separate bowl, add to banana strawberry mixture.  Mix in chopped walnuts last.
Spoon batter into 2 standard sized loaf pans, or three medium-sized pans which have been lightly sprayed with non-stick cooking spray.
Bake in 350 degree oven for 50-60 minutes or until toothpick stuck in center of pans comes out clean.
Chilean Pineapple Cake


Ingredients:
eggs, sugar, all-purpose flour, cornstarch, baking powder, pineapple chunks, heavy whipping cream, powdered sugar, coconut flakes

Directions:
1.- Grease two 9" cake pans and set aside. In a medium bowl sift the dry ingredients all together. In a small sauce pan pour the sugar and wet it with a little bit of water (it should look like wet sand], cook it until it reaches the consistency of a soft ball (240 degrees F] and set aside. Beat egg whites in separate bowl until they form stiff peaks and add the syrup you just made. Continue beating until the meringue is cool. Add the egg yolks one at a time, making sure they are well incorporated after every addition. Finally, add the dry ingredients softly. Do not over beat.
2.- Pour the batter into the prepared pans and bake it at 325ºF for 30 minutes. (Note- original recipe has you put batter in 1 9" spring form pan and then cut the cake in half to ice. I'm lazy, so I use two cake pans!] The timing can vary depending on your oven, but make sure that when you insert a toothpick in the center comes out clean. Let it cool completely and remove from cake pans.
3.- Preparing the heavy whipping cream. Beat the cream until soft peaks form. Add the powdered sugar. Set it in the fridge until you are ready to assemble the cake.
4.- Open and strain the pineapple can. Reserve the juice and mix it with the liquor of your preference. (I've used no alcohol before and think the recipe is fabulous with only the pineapple juice]. Put the bottom layer of the cake on a cake stand and sprinkle it with the pineapple juice mixture until it is very moist (not mushy]. Add an abundant layer of heavy whipping cream and evenly distribute pineapple chunks on top of it, add a thin layer of cream again. To wet the second cake layer, put it on top of a plate and wet one side. Turn it upside down on top of the cake and wet the other side. Repeat the process of the cream, pineapple chunks and cream.
5.- Moist the last layer of the cake and assemble it on top of the rest of the cake. Cover completely with heavy whipping cream (a very thin layer, this is just to get rid of the crumbs]. Refrigerate for 20 minutes.
6.- Once the first layer is set, add the final coat of heavy whipping cream and proceed to decorate with the rest of pineapple chunks and toasted coconut flakes.
Spanish Roasted Pork (Pernil)
Category: meat-and-poultry
By Latino0809

Traditional dish in our family.

Ingredients:
9 pounds skin-on, bone-in pork shoulder (picnic) roast
1  lime, halved
10 cloves garlic
2 ½ tablespoons salt
1 ½ tablespoons olive oil, divided
1 tablespoon dried oregano
1 ½ teaspoons ground black pepper
1 ¼ teaspoons adobo seasoning (such as Goya®)
1 teaspoon vinegar
¼ teaspoon sazon seasoning
2 (12 fluid ounce) cans or bottles beer (such as Budweiser®)

Directions:
Preheat oven to 325 degrees F (165 degrees C). Rub pork shoulder all over with lime. Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar. Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork. Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork. Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well. Roast in the preheated oven until slightly pink in the center, about 3 hours. Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.

Prep time: 20 mins
Cook time: 5 hrs 30 mins
Total time: 6 hrs
Yields: 16 servings

Calories: 362.2
Fat: 25.2 g
Saturated fat: 9 g
Carbohydrates: 3 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 26.4 g
Cholesterol: 100.5 mg
Sodium: 1170.7 mg
Guava Daiquiri of the Party Gods


Ingredients:
guava juice, fresh lime juice, dark rum, crushed pineapple, pineapple

Directions:
In a blender, combine all ingredients except the pineapple wedge until smooth., Pour mixture into a Collins glass, garnish with the pineapple wedge, if desired.
Easy Chicken Cacciatore


Ingredients:
chicken, seasoned flour, olive oil, garlic cloves, onions, diced tomatoes, tomato paste, green peppers, salt, oregano, mushroom

Directions:
Roll chicken in flour and brown in olive oil.
Add all other ingredients, cover and simmer at least one hour until chicken is tender.
Cream of Cauliflower and Stilton Soup
Category: soups-stews-and-chili
By Sean Semone

I first experienced this great soup (the Stilton makes all the difference) on my honeymoon at a little cafe and bookstore near the train station in Edinburgh, Scotland.  The day was damp, misty and cool and we were tired from a long train trip from London.  I encourage you to enjoy this on a similar day along with some good chunks from a baguette.

Ingredients:
1 head cauliflower, chopped
1 tablespoon vegetable oil
1  yellow onion, chopped
2 cloves garlic, chopped
1  leek, chopped
3 stalks celery, chopped
1  baking potato, thinly sliced
2 cups chicken broth
¼ cup dry sherry
1 teaspoon white pepper
1 teaspoon black pepper
½ cup milk
1 teaspoon salt
½ cup heavy cream
3 ounces Stilton cheese
¼ cup chopped fresh parsley

Directions:
Separate 3/4 cup of the cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water, and set aside for garnish. Heat oil in a large saucepan over medium heat. Add onion, garlic, leek and celery. Cook, stirring, until tender, about 5 minutes. Add potato, chicken broth, uncooked  cauliflower and sherry. Bring to a boil, then simmer over low heat, stirring occasionally until potatoes and cauliflower are tender. Remove from heat. Puree the cauliflower mixture in batches using a food processor or blender, and transfer to a soup pot over medium-low heat. I like it smooth but still with little tiny bits in it. Season with white pepper, black pepper and salt. Stir in the milk and cream, then crumble in the Stilton cheese. Heat through, but do not boil. Ladle into bowls, and garnish with cauliflower pieces and chopped fresh parsley.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 237.9
Fat: 14.5 g
Saturated fat: 7.8 g
Carbohydrates: 20.4 g
Sugars: 5.7 g
Dietary fiber: 4.3 g
Protein: 7.8 g
Cholesterol: 41 mg
Sodium: 1030.9 mg
Seafood Boil
Category: main-dish
By Gary W. Brown

An old recipe that's especially good for family get-togethers. It's good, it's fun, and clean-up is easy. It's best done outside around a picnic table. When shrimp and crabs are done, cover picnic table with four to five layers of newspaper. Remove everything from pot, drain, and spread in center of table. Gather everyone around and enjoy the feast. When everyone has had their fill, gather up the leftovers (if there is any), put all the scraps in the center of the table, roll up the newspaper around them, and put them in the trash. Go wash the one pot and the cleanup is done. Have fun and enjoy.

Ingredients:
1 pinch salt to taste
1 (8 fluid ounce) bottle liquid shrimp and crab boil seasoning
3 pounds kielbasa sausage, cut into 1 inch pieces
5 pounds new red potatoes
4  lemons, halved
1 tablespoon diced green chile pepper, or to taste
12 ears fresh corn
10 pounds medium shrimp - peeled and deveined
12  blue crabs, cleaned

Directions:
Use a very large pot (we use a 40 quart pot), fill it half full with water; bring water to a full boil. Add salt, shellfish boil, sausage, and potatoes. Let cook until the potatoes are approximately 1/2 completed cooking. Stir in lemons, hot peppers, and corn. Continue boiling until all of the vegetables are tender. Turn off the heat. Mix in shrimp and crab. Cover pot and let sit for 10 to 15 minutes. When shrimp are pink and the crabmeat opaque and flaky, remove all of the vegetables and shellfish from the pot, and drain well. Serve immediately.

Prep time: 10 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 15 servings

Calories: 780.1
Fat: 31 g
Saturated fat: 9.5 g
Carbohydrates: 45.5 g
Sugars: 5 g
Dietary fiber: 5.3 g
Protein: 78 g
Cholesterol: 520 mg
Sodium: 7352.4 mg
Grilled Flank Steak With Garlic-Parsley Sauce


Ingredients:
fresh parsley, red onion, garlic cloves, red wine vinegar, extra virgin olive oil, hot red pepper flakes, kosher salt, black pepper

Directions:
Combine parsley, onion, garlic, vinegar, oil, pepper flakes, and salt and pepper to taste in a small bowl.
Season steak with kosher salt to taste.
Grilled over very hot fire until browned on both sides and slightly less done than you want, about 10 minutes.
Place steak in a baking dish and coat with parsley sauce.
Cover dish with foil and let rest for 5 minutes.
Slice steak thinly against the grain and serve with sauce remaining in baking dish.
Dad's Famous Barbecue Pork Ribs


Ingredients:
brown sugar, kosher salt, chili powder, rubbed sage, black pepper, ground ginger, ground mustard, white pepper, rosemary, leaf thyme, hickory smoke salt, ground allspice, cayenne pepper, ground cinnamon, ground cloves, barbecue sauce, Dad's Famous Barbecue Sauce

Directions:
PREHEAT oven to 300°F.
COMBINE the RUB ingredients in a small bowl.
RUB mixture evenly over ribs (save any spare seasoning rub for another use].
POUR one inch of apple juice (or water] into a roasting pan; WRAP ribs with foil and place into pan, foil-seam up; PLACE foil-wrapped ribs into roasting pan; BAKE between 2 1/4 - 2 1/2 hours (replenish liquid in pan as needed].
MEANWHILE prepare Recipe #436708: WHISK all of the SAUCE ingredients together in a medium saucepan: One 7 oz. jar Dynasty brand plum sauce, 6 tablespoons tomato paste, 1/4 cup Apipharm brand Thyme and Wild Flower honey, 1/4 cup A-1 steak sauce, 1/4 cup white vinegar, 2 tablespoons Frank's buffalo wing sauce, 2 tablespoons fresh lime juice, 1 tablespoon pineapple juice, 1 1/2 teaspoons mesquite liquid smoke flavoring, 1 teaspoon fresh lemon juice, 1 teaspoon fresh orange juice, 1 teaspoon Lea & Perrin's Worcestershire sauce, 1/2 teaspoon garlic salt, 1/2 teaspoon onion salt, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cumin, 1/4 teaspoon ground ginger, 1/4 teaspoon ground mustard; SIMMER sauce over low heat for 30 minutes, whisking occasionally; REMOVE from heat.
REMOVE baked ribs from oven and pour off the fat.
BASTE all sides of ribs with the SAUCE (Funnel extra untouched sauce into a plastic squeeze bottle or Ball canning jar then store refrigerated and capped].
BARBECUE/GRILLING METHOD: PREHEAT grill to medium heat; SET grate four inches above coals/heat source; BRUSH grill grate with vegetable oil; PLACE ribs on grill; BASTE ribs with sauce occasionally; TURN ribs as needed; REMOVE ribs from grill when the sauce caramelizes and edges are lightly charred, without overcooking (about 15 minutes, or just slightly longer].
BAKING METHOD: Preheat oven temp to 450°F Bake ribs unwrapped, top side down, for 8-10 minutes. SLIDE oven rack out carefully using oven mitts; TURN ribs over carefully with tongs; BASTE the top again with sauce; BAKE for a remainder of 8-10 minutes or until the sauce caramelizes and edges are lightly charred, without overcooking; ALLOW ribs to cool 10 minutes before serving.
SERVE and ENJOY!
Spinach Con Queso
Category: appetizers-and-snacks
By duboo

Styled after a similar appetizer at The Blue Moose in East Grand Forks, Minnesota, this is a very addicting creamy appetizer that goes well with tortilla chips. It has a little kick, but not enough to make your eyes water. Of course, for the heat lovers, you can kick it up a notch if desired. This has become an instant family-favorite and one of my most requested appetizers.

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
½ cup chopped onion
1 clove garlic, minced
1 cup chopped red bell pepper
1  jalapeno pepper - seeded, membranes discarded, and pepper chopped
1 ½ pounds pepperjack cheese, cut into cubes
1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
2 (12 fluid ounce) cans evaporated milk
¼ teaspoon salt

Directions:
Heat olive oil and butter together in a 3-quart saucepan over medium heat; cook and stir onion until translucent, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir red bell pepper and jalapeno pepper into  onion mixture; cook until softened, about 5 minutes. Reduce heat to low and mix pepperjack cheese and spinach into onion mixture; cook, stirring constantly, until cheese is melted and mixture is thick, 5 to 10 minutes. Slowly pour enough evaporated milk into cheese mixture, stirring constantly, until desired consistency is reached; season with salt. Continue to cook and stir over low heat until warmed through, at least 5 minutes more.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 quarts

Calories: 255.2
Fat: 19 g
Saturated fat: 10.4 g
Carbohydrates: 8.2 g
Sugars: 5.5 g
Dietary fiber: 0.8 g
Protein: 13.2 g
Cholesterol: 61.3 mg
Sodium: 363.9 mg
Raw Chocolate Almond Cookies (Paleo and Vegan!)


Ingredients:
baking powder, almond butter, honey

Directions:
No baking necessary! For full instructions, go to http://p3bgirl.com/2015/08/14/social-pressure-and-sticking-to-a-budget/.
Enjoy!
Greek Orzo Salad


Ingredients:
orzo pasta, tomatoes, cucumber, red onion, feta cheese, black olives, fresh parsley, lemon juice, dried oregano, lemon pepper

Directions:
Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Drain artichoked hearts, reserving liquid.
In large bowl combine pasta, artichoke heats, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper.  Toss and chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.
Roasted Asparagus With Parmesan


Ingredients:
fresh asparagus, olive oil, parmesan cheese, butter, radish, fresh chives, lemon juice

Directions:
Preheat your oven to 450*F. Place the asparagus in a 3 quart rectangular baking dish. Drizzle with olive oil and sprinkle with the Parmesan cheese. Roast uncovered, about 15-20 minutes or till crisp-tender(or done to your taste]. Use tongs to lightly toss 2 times during cooking.
Meanwhile, in a small bowl, combine butter, radishes, chives, and lemon juice. Transfer asparagus to a warm serving platter. Serve with butter mixture.
Makes 8 servings.
Parmesan Grilled Sweet Onions


Ingredients:
sweet onions, butter, margarine, parmesan cheese, salt, pepper

Directions:
Place each onion half, cut side up on a square of heavy-duty aluminum foil.
Dot each with butter; sprinkle with cheese, salt and pepper.
Wrap onions tightly in foil.
Grill 20 to 30 minutes or until tender.
Taco Stuffed Pasta Shells


Ingredients:
pasta shells, water, low-fat cheddar cheese, salsa, green onion, sour cream

Directions:
PREHEAT oven to 350°F Cook beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and 3/4-cup cheese; mix well. Spread 1/4-cup salsa over bottom of each of two 8-inch-square (2-quart] baking dishes.
FILL pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells. Cover one baking dish with plastic wrap, then wrap with foil. Label and freeze for up to 2 months.
COVER remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.
TO BAKE FROZEN SHELLS: Place baking dish in the refrigerator overnight. Preheat oven to 375°F Remove plastic wrap; recover with foil. Bake for 45 to 50 minutes or until heated through. Sprinkle with 1/4 cup sliced green onions and 1/4 cup shredded reduced-fat cheddar cheese. Serve with sour cream.
Oatmeal Raisin Cookies


Ingredients:
brown sugar, sugar, butter, eggs, salt, baking soda, baking powder, vanilla, flour, oats, raisins

Directions:
Cream first 3 ingredients.
Add eggs & vanilla.
then add all dry ingredients.
Mix together.
Then roll into golf ball size.
press onto a ungreased cookie sheet 2 inches apart.
Bake in preheated oven @400 Degree's for 6-8 minutes.
Please watch your oven carefully as these bake quickly and every one's oven is different!
Hot Fudge & Caramel Ice Cream Pie


Ingredients:
vanilla ice cream, pecans

Directions:
Set vanilla ice cream out to soften slightly.
Spread carmel topping in the bottom of oreo cookie crust.
Spread partially thawed vanilla ice cream over carmel topping.
Put in freezer until firm; about 1-2 hours.
Remove and drizzle hot fudge topping over top.
If desired sprinkle with nuts and a dollop of whipped topping.
Keep stored in the freezer to keep ice cream & crust from becoming soggy until ready to serve or if there are leftovers.
Baked Greek-Style Omelette (Gluten-Free)


Ingredients:
long-grain rice, olive oil, leeks, zucchini, garlic cloves, of fresh mint, dill, eggs, feta cheese, red onion, tomatoes

Directions:
Preheat the oven to 180°C Grease a 1-litre round ovenproof dish.
Cook rice in boiling, salted water for 8 minutes. Drain and refresh. Heat 2 tablespoons of oil in a saucepan, add leek and cook over low heat for 7-8 minutes or until softened.
Add zucchini and garlic, cook for 1-2 minutes, then add rice with mint, dill, eggs and feta. Season. Mix, then pour into dish and bake for 30 minutes or until golden and set.
Toss onion and tomato in remaining oil and place on top of omelette. Serve with a green salad.
Halloween Strawberries


Ingredients:
strawberries, white chocolate, chocolate chips

Directions:
Wash strawberries and dry on paper towels.
Melt the white chocolate and coat the strawberries, place on a wax paper lined cookie sheet in freezer till cool. Melt the chocolate chips and coat the strawberries sides and back to look like a jacket.
Pipe chocolate on the straberries white "shirt" to look like a bow and two buttons.
To make a gunshot wound, poke a hole in the strawberries chest with a toothpick and decorate with red gel. Stab with a fringed toothpick or small plastic sword ment for drinks for an impaled strawberry. Beheaded strawberries can be made from adding red gel to the top of the strawberry.
Sour Cream and Bacon Crockpot Chicken


Ingredients:
bacon, chicken breasts, sour cream, flour

Directions:
Cook bacon over medium low heat until some of the fat is rendered.  Bacon should still be pliable and not crisp.
Wrap a piece of bacon around each chicken breast and place in crockpot.
Sprinkle with salt and pepper.
In a medium bowl, mix soup, sour cream and flour with a wire wisk until blended.
Pour over chicken.
Cover and cook on low for 6-8 hours.
Remove chicken and stir sauce.
Pour sauce over chicken.
Cottage Garden Rose-Petal Syrup (Sweetened Rose Water)


Ingredients:
water, white sugar

Directions:
Heat the water to a boil,add the sugar and turn off the heat.
Add the rose petals, cover, turn heat to low, and let simmer for one hour until thick and syrupy. Stir in food coloring of choice.
Strain through a filter and pour into clean (preferably sterilized] bottles, cap them and refrigerate for up to 3 weeks. May be frozen.
Note: The darker the petals, the darker the syrup. Adding orange or yellow petals can make it brownish so a few drops of food coloring can come in handy if you think you need it.
Try it with orange blossoms, lavender, lemon balm, red clover or rosemary (no stems]. Serve in cocktails, teas, or lemonade. Great drizzled over pancakes, pound cake, fruit or ice cream! Thicken with confectioner's sugar for a cookie or cake glaze. A great base for rose jelly, and makes wonderful gifts!
P.S. You can make a simple undistilled version of orange blossom water or rose water by omitting the sugar in this recipe.
Creamy Cinnamon Fruit Dip


Ingredients:
vanilla, nutmeg, cream cheese, brown sugar, milk, cinnamon

Directions:
Add all ingredients in a medium bowl and beat until smooth., Spoon into serving dish, cover, and refrigerate until ready to serve., Serve with various fruit.