xiaoxl/recipe_data huggingface dataset:
Poorman's Lobster #2


Ingredients:
celery, onion, garlic powder, garlic, seasoning salt, white pepper, butter

Directions:
Saute celery and onion in olive oil to release flavors.
Add soup and seasonings, heat slightly and adjust seasonings.
Place haddock in a 2 quart baking dish, pour soup mixture over haddock and bake for 20 minutes at 350 degrees.
Remove from oven.
Mix topping ingredients together.
Srinkle crumb mixture over top and return to the oven for 10-15 minutes.
Sausage Gravy III
Category: side-dish
By Bonnie

This is a simple and great recipe for sausage gravy that you can serve over hot biscuits. This is a great breakfast treat. Hearty and delectable.

Ingredients:
1 pound ground pork sausage
2 tablespoons margarine
¼ cup all-purpose flour
4 cups milk
salt and pepper to taste

Directions:
In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned. Stir in the margarine until well blended, then stir in the flour until mixture is thick and pasty. Reduce heat to medium low and slowly add the milk, stirring constantly, until mixture is thick and bubbly and to desired consistency. Season with salt and pepper to taste.

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

Calories: 671
Fat: 55.9 g
Saturated fat: 20.4 g
Carbohydrates: 18.6 g
Sugars: 11.5 g
Dietary fiber: 0.2 g
Protein: 22.2 g
Cholesterol: 96.7 mg
Sodium: 919.3 mg
Carrot Bars


Ingredients:
eggs, sugar, baking soda, cinnamon, salt, flour, cream cheese, powdered sugar, butter, vanilla

Directions:
Cream eggs, sugar, oil and baby food., Add remaining ingredients, and mix well., Grease and flour a 13x9 pan., Pour bar mixture into pan., Bake at 325 degrees for 30-35 minutes., Cool., When bars are cool, cream the butter and cream cheese together until fluffy., Beat in powdered sugar, add vanilla to taste., Frost bars.
Cornbread


Ingredients:
unbleached all-purpose flour, cornmeal, sugar, baking powder, salt, eggs, milk, butter, canola oil

Directions:
Preheat oven to 425°F;  grease bottom & sides of a 9x9x2-inch or 8x8x2-inch baking pan, set aside.
In a medium mixing bowl stir together the dry ingredients.
Make a well in the center of the dry mixture, set aside.
In another bowl combine the eggs, milk, and oil.
Add egg mixture all at once to dry mixture.
Stir just till moistened.
Spoon batter into pan.
Bake for 20-25 minutes, till a toothpick inserted near center comes out clean.
Cool on a wire rack.
Pita Sloppy Joe


Ingredients:
lean ground beef, shallot, garlic, mild salsa, ketchup, yellow mustard, white vinegar, brown sugar, Worcestershire sauce, salt, pepper

Directions:
Place ground beef, shallot and garlic in a large skillet over medium heat. Cook until beef is evenly browned.
Drain off any grease.
Stir the salsa, ketchup, mustard, vinegar, brown sugar and Worcestershire sauce into the beef mixture.
Season with salt and pepper.
Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom.
Spoon the mixture into the pita shells.
Top with lettuce if you like.
Gluten Free Tangy Peanut Sauce


Ingredients:
peanut butter, almond butter, lime juice, fish sauce, vinegar, water, cilantro, garlic cloves, ginger, chili powder

Directions:
1. In a quart jar, combine nut butter, lime juice, fish sauce, sesame oil, umeboshi vinegar, agave and water.
2. Close jar and shake well.
3. Add cilantro, garlic, ginger and chili powder and shake again until ingredients are well combined.
4. Use as a dip for jicama and cucumber, or serve over salad or spring rolls.
Caraway Fennel Soft Pretzels


Ingredients:
sugar, kosher salt, flour, baking soda, egg, milk, dry active yeast, butter, cheese

Directions:
In a small pot over medium heat, combine milk and butter. Stir until combined.  Separately, sprinkle the yeast over the warm water in the bowl of a stand mixer or a large bowl.   In a large bowl, combine flour, sugar, salt and RawSpiceBar’s Caraway, Fennel & Anise.
Combine wet ingredients with dry and knead dough for about 10 minutes. Dough should be soft and almost sticky.
Divide dough into 8 pieces. Shape each piece into a pretzel. Move pretzels to a dark, warm place and let the pretzels rise until doubled in size, about 1 hour.
Just before baking, brush pretzels with egg wash and sprinkle with cheese, remaining RawSpiceBar Caraway, Fennel & Anise Bread and salt.
Bake the pretzels for about 10 minutes at 485<U+2109>. Let cool on a wire rack and serve and enjoy!
Sunday Dinner Rolls


Ingredients:
warm water, sugar, eggs, warm water, salt, flour

Directions:
Dissolve yeast in warm water and 1/2 cup sugar.
This will not rise like normal yeast recipes because of all the sugar.
In a large bowl beat eggs, warm water, oil and salt.
Add yeast mixture.
Gradually add 4 cups flour to liquid mixture (dough will be very sticky].
Let rise to twice it's size.
Not necessary to knead the dough.
Cover with plastic wrap and let stand overnight.
In the morning:
Divide dough into 3 parts.
Be sure to generously flour board or wax paper and rolling pin.
(If you need to add a little more flour to dough in order to work, it's okay].
(just enough flour though to where it doesn't stick to your hands].
Roll out like a pizza and cut into 12 or 16 pie slices.
Roll each slice from large to small end.
Place on greased pan and allow room to rise.
Let stand until you get home from church or until twice the size.
Pop into a 375°F oven for 8-10 min or until lightly browned.
Ras el Hanout
Category: world-cuisine
By NATHALIE1

This spice mix is often called for in many Moroccan dishes.

Ingredients:
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
¾ teaspoon ground cinnamon
¾ teaspoon freshly ground black pepper
½ teaspoon ground white pepper
½ teaspoon ground coriander seed
½ teaspoon ground cayenne pepper
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Directions:
Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container up to 1 month.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 teaspoons

Calories: 4.4
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 0.1 g
Sodium: 194.5 mg
Birthday Cake Pancakes


Ingredients:
Bisquick, milk, vanilla, eggs, powdered sugar, milk, vanilla

Directions:
Heat griddle and grease.
Stir together Bisquick, Cake mix, sprinkles, milk, and vanilla and eggsm until blended.
Pour slightly less than 1/4 cup onto hot griddle.
Cook until edges are dry.
Turn; cook until golden brown.
Stake on plates.
GLAZE:
In small bowl, whisk powdered sugrar,  milk and vanilla until smooth.
Top each stack with glaze and more sprinkles.
Sweet Spiced Nuts Sugar Free


Ingredients:
walnuts, pecans, erythritol, kosher salt, cinnamon, ground cloves, ground allspice, nutmeg

Directions:
Preheat oven to 250 degrees.
Spray a sheet pan with non-stick spray.
Beat egg white in a large bowl until very frothy.  Add all nuts and toss until the egg white is evenly distributed.
In a separate bowl, mix the remaining ingredients.
Pour the spice mix onto the nut mix and toss with a large spoon until the nuts are evenly coated.  Pour nuts onto the sheet pan & shake to evenly distribute.
Bake at 250 degrees for 45 minutes, stirring every 15 minutes.  Allow to cool on sheet pan & enjoy!
Pacific Cuban Black Beans and Rice
Category: main-dish
By Fancy Nancy

I am not claiming this to be an authentic Cuban dish, rather my version of it. I hope that you enjoy. Garnish with chopped green onions, chopped cilantro, lime wedges, and sour cream.

Ingredients:
4 cups water
2 cups rice
3 tablespoons olive oil
1  onion, chopped
1  bell pepper, chopped
2  carrots, peeled and chopped
2 ribs celery, chopped
1 tablespoon minced garlic
2 (15 ounce) cans black beans
2  smoked Spanish chorizo sausage links, coarsely chopped
1 cup chicken stock
1 (8 ounce) jar picante sauce
2  bay leaves
2 teaspoons smoked paprika
1 teaspoon red wine vinegar, or more to taste
1 teaspoon ground cumin
1 teaspoon white sugar
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 pinch red pepper flakes  (Optional)

Directions:
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. Heat olive oil in a stockpot over medium-high heat; saute onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes. Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes. Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 559.4
Fat: 15.8 g
Saturated fat: 4.1 g
Carbohydrates: 84.5 g
Sugars: 5.7 g
Dietary fiber: 13.2 g
Protein: 19.6 g
Cholesterol: 18.4 mg
Sodium: 1609 mg
Roasted Red Pepper Dressing


Ingredients:
garlic cloves, nonfat yogurt, salt

Directions:
"Blend all ingredients in blender or food processor till smooth."
Nif's Tuna Casserole to Go


Ingredients:
macaroni, tuna in water, low-fat cheddar cheese, mayonnaise

Directions:
Cook macaroni as directed.
Mix all ingredients when macaroni has cooled. It doesn't have to be cold, but you don't want it to melt the cheese. Put in 2 separate containers and refrigerate.
Sweet & Sour Spareribs


Ingredients:
ketchup, brewed coffee, white sugar, Worcestershire sauce, brown sugar, onion

Directions:
Mix together all ingredients except spareribs and simmer on stove for 10 minutes.
Pour sauce over ribs.
Bake in 350 degree oven for approximately 1 1/2 hours.
You can use up to 3 lbs of ribs if you choose.
Turn ribs after 45 minutes of cooking time.
Quick Tortilla Pizzas


Ingredients:
garbanzo beans, tuna packed in oil, onion, mayonnaise, black pepper, oregano, tomatoes, tomato sauce, sugar, salt, corn tortillas, cheddar cheese

Directions:
Heat oven to 250 deg F.
Drain the tuna lightly in a sieve: you need a little oil for taste.
Flake the tuna and with a fork lightly mix in the beans, chopped onion, mayonnaise, chopped jalapeno, pepper and oregano.
In a separate bowl mix the chopped tomato and tomato sauce, pinch sugar, and a pinch salt.
Spray an oven tin with nonstick spray, or grease lightly.
Put the 4 tortillas on the tin, and divide the beans-tuna mixture among them, spreading but not quite to the edges.
Top with the tomato mixture, also spread lightly.
Sprinkle 1/4 cup grated cheddar over each tortilla.
Heat through in oven until the cheese melts and the tortilla pizzas are warm. Remove with a pizza spatula or egg remover to heated plates. Serve with a green, dressed salad.
Fettuccine Alfredo with Ham
Category: meat-and-poultry
By Margie Tefel

This is an easy to make pasta that will leave your guests with their mouths open, wanting more!

Ingredients:
1 pound dry fettuccine pasta
1 tablespoon butter
6 ounces diced cooked ham
2 cups heavy cream
1 cup grated Parmesan cheese

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. In a medium sauce pan over medium heat, melt butter.  Stir in ham and cook 1 minute.  Stir in cream and heat through.  Stir in Parmesan and cook until thick and smooth.  Toss with cooked pasta.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 516.1
Fat: 31.5 g
Saturated fat: 18 g
Carbohydrates: 43.4 g
Sugars: 2.1 g
Dietary fiber: 1.9 g
Protein: 16.5 g
Cholesterol: 105.9 mg
Sodium: 458.3 mg
Baked Beef Stew
Category: soups-stews-and-chili
By Diane Blanchard Angell

A wonderful and easy beef stew recipe!

Ingredients:
2 pounds beef stew meat, cut into 1 inch cubes
1 (14.5 ounce) can diced tomatoes with juice
1 cup water
3 tablespoons instant tapioca
1 tablespoon beef bouillon granules
2 teaspoons white sugar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
4  carrots, cut into 1 inch pieces
2 strips celery, cut into 3/4 inch pieces
3  potato, peeled and cubed
1  onion, roughly chopped
1 slice bread, cubed

Directions:
Preheat oven to 375  degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. In a large skillet over medium heat, brown the stew meat; drain and set aside. In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes.  Pour into the prepared baking dish. Cover and bake for 2 hours, or until meat and vegetables are tender.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 425.4
Fat: 21.4 g
Saturated fat: 8.4 g
Carbohydrates: 23.2 g
Sugars: 5.2 g
Dietary fiber: 2.4 g
Protein: 33.1 g
Cholesterol: 98.8 mg
Sodium: 794.3 mg
Gingerbread Latte


Ingredients:
milk, milk, ground cinnamon

Directions:
Measure syrup into serving mug or cup.
Brew espresso, and steam the milk, producing a small amount of frothed milk, or crema.
Add espresso to mug or cup, then steamed milk, and top with froth/crema (or whipped cream, if desired].
Sprinkle lightly with ground cinnamon and serve.
EZ Spaghetti Lasagna


Ingredients:
spaghetti, Italian parsley, extra virgin olive oil, ricotta cheese, parmesan cheese

Directions:
In a large pot of boiling salted water, add pasta., Boil until done., Meanwhile, heat the spaghetti sauce in a small pot and keep warm., Also, prepare topping., Combine chopped parsley, olive oil and cheeses in a small bowl., Add salt and freshly ground black pepper to taste., Drain cooked pasta and return to its pot., Add spaghetti sauce and toss well., Divide spaghetti between 4 deep soup plates., Top each serving with 1/4 of the cheese mixture and serve.
Cabbage & Meat Pie


Ingredients:
ground beef, cabbage, cheddar cheese, all-purpose flour, salt, shortening, cold water

Directions:
Preheat over 350°F.
Cook and drain ground beef and onion.
Add soup and simmer for about 3 minutes.
Spray 9x13 inch casserole dish with nonstick cooking spray.
Add meat mixture, layer with cabbage and cheese.
Unroll the crescent rolls then pinch all perforations to seal. (or use the crust listed above by mixing all ingredients to form dough. Roll out.
Top with pie crust and bake 60 minutes. Let stand 10 minutes before serving.
Roman-Style Spaghetti With Garlic and Olive Oil


Ingredients:
salt, spaghetti, olive oil, fresh garlic, anchovy fillets, fresh ground black pepper, fresh flat-leaf parsley, parmesan cheese

Directions:
In a large pot, bring 4 quarts water to a rapid boil over high heat, then stir in 1 tablespoons salt.  Drop in spaghetti and cook, stirring frequently, until tender, but still firm to the bite.
Meanwhile, in a large saute pan or skillet, combine the oil, garlic and anchovies (if using] over low heat and cook until the garlic just begins to take on a hint of color, do not brown the garlic.  Remove from the heat.
Drain spaghetti, transfer to the pan holding the garlicky olive oil, season to taste with salt and pepper or crushed red pepper flakes and toss well.  Sprinkle with the parsley, crown lavishly with cheese, and serve immediately.
Seafood Chowder Under Pressure


Ingredients:
sweet onion, garlic cloves, red bell pepper, celery, minced clams, fresh thyme, bay leaves, half-and-half

Directions:
Heat the pressure cooker over medium heat and fry the diced bacon until crisp. Keep an eye on it, if there is not enough fat that comes from the bacon add a bit of oil to keep it from sticking, if necessary.  Remove the bacon and set aside.
With the leftover fat and/or oil, cook onions, garlic, red pepper, and celery until slightly soft, about 3 minutes.  Add the potatoes, clams, crab, and fish, salt, pepper, thyme (stems removed], and bay leaves.
Put the reserved liquids from the clam and crab into a measuring cup.  Use this liquid and add other liquid to make up 3.5 cups. You can use water, broth, or dashi stock.  I used veggie broth for mine.  Stir to mix and lock the lid in place. Bring to pressure and cook for 5 minutes.
Remove from heat and use natural release to depressurize.  If in a hurry, you can quick cool it as well.  Carefully remove the lid and remove the bay leaves.  Take a potato masher and mash the soup so it will be thicker.  Add the half and half or cream and bacon.  Do a taste test to see if you would like to add a bit of old bay seasoning.  (I added about 2 pinches worth]. Simmer for a few minutes, but do not let it boil.  Serve with bread or crackers.
Enchilada Casserole


Ingredients:
ground beef, sour cream, green chilies, corn tortilla, milk

Directions:
Preheat oven to 350 degrees Ferenheit.
Brown hamburger meat in skillet, drain.
Add soup, milk, green chiles, and sour cream. Salt and pepper to taste.
Heat tortillas in a skillet with a small amount of oil, drain on paper towels.
In casserol dish, alternate layers of tortilla and meat sauce until all sauce is gone.
Top with cheese and bake for 30 minutes.
Garlic Scape Pesto
Category: side-dish
By amandajo

Garlic scapes, the curled flower from the top of a garlic plant, are abundant at farmers markets and CSAs (community supported agriculture shares) in spring and make an easy, fragrant pesto that can be spread on bread or crackers, put on pasta, used with fish, and as a substitute for garlic, onion, or scallions! Add to sandwiches, pasta, lamb, and fish dishes. Tastes great mixed with mayo.

Ingredients:
1 pound garlic scapes, cut into 2-inch pieces
1 ¼ cups grated Parmesan cheese
1 cup olive oil
1 tablespoon lemon juice
ground black pepper to taste

Directions:
Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 1/2 cups

Calories: 108
Fat: 8.8 g
Saturated fat: 1.7 g
Carbohydrates: 5.6 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 2.4 g
Cholesterol: 3.1 mg
Sodium: 57.5 mg
Italian Sausage and Vegetables with Gorgonzola Cream Sauce


Ingredients:
butter, flour, milk, gorgonzola, parmesan cheese, garlic, garlic, sweet onions, bell peppers, asparagus, portabella mushroom, penne pasta, extra virgin olive oil

Directions:
In a large sauce pan melt butter over medium heat.
Add minced garlic to sauce pan cook for a few minutes but do not brown.
Whisk in the flour to make reux- cook for 3 to 5 minutes whisking constantly- do not let it brown.
Whisk in milk and heat until boiling- whisk often, add some fresh ground pepper.
Once sauce is thickened remove from heat and set aside (well get back to the this later].
In a large frying pan over medium-high heat add 3 Tbs olive oil add onions and slice the remaining garlic into pan sautee for 3 minutes until onion starts to soften.
Add peppers, Italian seasoning cook for 5 minutes until Peppers begin to soften.
Add cooked Sausage and warm through.
Just before vegetable and meat mixture is finished- heat White sauce and stir in the cream, bring up to almost a boil and stir in parmesean and gorgonzola.
Stir sauce until most of the gorgonzola is incorportated (lumps of cheese left in the sauce is a good thing!].
Check cream sauce for salt add if necessary.
In pasta bowls place Penne followed by Pepper onion meat mixture, then spoon on the Gorgonzola sauce, arrange mushrooms and asparagas on top.
Pumpkin Beer Bread


Ingredients:
flour, baking powder, pumpkin pie spice, salt, honey, pumpkin puree, beer

Directions:
Preheat oven to 375 degrees. Grease a 9x5-inch bread pan with cooking spray, or line with parchment paper.
Stir flour, baking powder, salt, pumpkin pie spice, honey and pumpkin puree together in a large mixing bowl until combined. Slowly add in the beer, and stir until combined and smooth.
Bake for 50-60 minutes, or until a toothpick inserted in the middle of the bread comes out clean. Let bread rest for at least 5 minutes before slicing.
Steamed Whole Wheat Flour Cake - Indian Stlye


Ingredients:
wheat flour, salt, water, coconut, sugar, palm sugar

Directions:
Roast the wheat flour until it changes the color. When you feel the roasted smell, the flour should have been roasted thoroughly. Take time and care during this roasting period since the flour gets heated very easily.
Mix salt in warm water. When the flour is completely cooled to room temperature, sprinkle water little by little to the flour and scribble the flour with fingers.
Keep sprinkling and scribbling continuously until nice small granules are formed out of the flour.
Pre-heat your idli-cooker (or a puttu pipe], along with the idli cloth spread in the idli plate. When the granuled flour is ready, spread them in the idli plate and steam them in medium high. 5 mins after in stove, reduce the flame to low and steam for 10 more minutes.
You will feel a nice cooked puttu smell from the cooker. Also, if you touch the steamed puttu, it will not be sticky. Remove them from stove and spread them in a wide mouthed vesse.
After some 3 mins, add sugar, freshly grated coconut and gingelly or sesame oil. Mix them up well.
Moroccan Citrus Fruit Salad


Ingredients:
navel oranges, pink grapefruit, orange flower water, honey, vanilla bean, cinnamon, mint leaf

Directions:
Peel oranges and grapefruits and remove pith. Cut in between membranes to release fruit sections into a bowl.
Squeeze juice from leftover membranes into a small bowl.
Add orange juice, orange flower water, honey, vanilla bean seeds and cinnamon to the bowl of membrane juice and whisk.
Strain juice over fruit and refrigerate for at least 2 hours or overnight.
Garnish with mint leaves and serve.
Trudy's Yankee Pot Roast


Ingredients:
flour, salt, pepper, boneless beef rump roast, onions, garlic cloves, thyme, bay leaf, cold water, carrots, parsnips, potato

Directions:
"In a small bowl, combine the flour, 1/4 teaspoons of the salt, and the pepper and rub into the roast, coating it well. In a 6 quart dutch oven, heat the oil over moderate heat. Add the roast and cook for 8 minutes, or until browned, turning it several times. Remove the roast, add the yellow onions and garlic. Saute for 10 minutes or until the onions are lightly browned. Stir in the thyme, bay leaf, and remaining 3/4 teaspoons salt. Return the roast to the pot, pour in the water and bring to a boil. Lower the heat and simmer, covered, for 1 1/2 hours, turning the roast over once. Stir in the white onions, carrots, parsnips, and potatoes and bring to a boil over high heat. Lower the heat and simmer, covered, 1 hour longer or until the meat and vegetables are tender, skimming the surface occasionally. Remove the bay leaf."
Brandy Cocktail


Ingredients:
brandy, cognac, golden rum, pure maple syrup, lime juice

Directions:
Place all in a shaker, over ice., Shake, then strain into a rocks glass filled with ice.
Cranberry Pecan Scones


Ingredients:
all-purpose flour, baking powder, baking soda, salt, light brown sugar, butter, 1% low-fat milk, cranberries, pecans, lemon zest

Directions:
Preheat oven to 425.
Roughly chop cranberries.
Sift together dry ingredients (flour through salt] in a bowl, mix in sugar. Crumble in the butter.
Make a well and stir in the milk, then stir in cranberries, pecans, and lemon zest. Dough will be sticky!
Pat out into a circle on a lightly floured surface- the circle should be 8 inches or so in diameter.
Cut into wedges like a pizza- 8 total. Place on greased baking sheet. Bake for 16 minutes or so, or until browned to your liking.