xiaoxl/recipe_data huggingface dataset:
Valentino's Pizza Crust
Category: bread
By Jody

This is an excellent pizza crust recipe. I have found it is really good when baked on a pizza stone.

Ingredients:
1 cup warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
2 ¼ teaspoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 ½ cups all-purpose flour

Directions:
Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes. Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 -12 to 16 inch crust

Calories: 130.9
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 21.2 g
Sugars: 1.1 g
Dietary fiber: 0.9 g
Protein: 3 g
Sodium: 195.3 mg
Moroccan Pesto Rockfish With Clam and Chorizo Sauce


Ingredients:
fresh parsley, cilantro, garlic cloves, cumin seed, fresh lemon juice, extra virgin olive oil, salt, green onion, clams, extra virgin olive oil, garlic, shallot, chopped tomato, chorizo sausage, white wine

Directions:
For the Pesto:
Mortar and Pestle Method:
Place the parsley, cilantro, garlic, cumin, lemon juice, and salt in a large mortar with a little of the olive oil and pound into a paste with a pestle. Add the remaining olive oil. Slather mixture on the fish and refrigerate for up to 2 hours.
Food Processor Method:
Place the parsley, cilantro, garlic, cumin, lemon juice, salt, and 1 tablespoon of the olive oil in the bowl of a food processor. Pulse until mixture forms a paste. Add remainder of olive oil, a tablespoon or so at a time, and pulse to mix well. Slather on the fish and refrigerate for up to 2 hours.
For the Sauce:
In a large pot or saute pan, heat olive oil. Add shallots and garlic and cook on low heat for 1 minute. Add sausage and cook through. Add tomatoes, clams, and wine. Cook until clams open. (Discard any that don't open.] Season to taste with salt, pepper and lemon juice.
For the fish:
Heat a scant 1/4 inch of good olive oil in a large saute pan. Remove the rockfish fillets from the refrigerator and saute approximately 4-5 minutes per side, depending on the thickness of the fillet (Fish should be cooked through until opaque and flaky for best flavor].
To serve, place the cooked fillets on a platter, and place the clams around them. Spoon the sauce over the fish and garnish with green onion slivers.
Note: To toast cumin seeds, heat oven to 400 degrees F. Spread seeds on a baking sheet and cook until fragrant, about 3 to 4 minutes.
Easy Pumpkin Muffins
Category: bread
By CINDYCOSTA

Enjoy this great pumpkin muffin recipe. These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 199.5
Fat: 5.2 g
Saturated fat: 0.8 g
Carbohydrates: 36.8 g
Sugars: 19.9 g
Dietary fiber: 1.6 g
Protein: 2.3 g
Cholesterol: 0.9 mg
Sodium: 368.8 mg
Pan Seared Pork Chops in White Wine Sauce


Ingredients:
boneless pork chops, butter, onion, garlic cloves, garlic powder, black pepper, dry white wine, water

Directions:
Season the pork chops with the seasoned salt, garlic powder, and pepper.
Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil.
Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side.
Transfer the seared pork chops to a plate or bowl while you sear the others.
After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes.
Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan.
Cook for about 20 minutes on low heat, or until the chops are tender, being sure to not let anything get stuck to the bottom of the pan.
Or,you can also take your pan, and put it in the oven on 325 degrees,for 20 minutes and you won't have to worry about anything getting stuck!
Mini Herbed Scones With Smoked Salmon


Ingredients:
self-raising flour, parsley, dill, chives, skim milk, self-raising flour, light sour cream, lemon zest, lemon juice, dill, parsley, smoked salmon, limes, fresh ground black pepper

Directions:
To make the scones -.
Spray a large baking tray with non-stick cooking spray.
Sift the flours into a large bowl, returning any husks from the wholemeal flour to the bowl.
Using your fingertips, rub in the spread until fine crumbs form.
Stir in the parsley, dill and chives.
Add the milk and using a flat bladed knife and mix until the dough just begins to come together.
Turn out dough onto a lightly floured surface and bring together to form a ball.
Press out or roll to form an 18cm round.
Using a 4.5cm round cutter, cut out shapes from the dough, dipping the cutter into extra flour as you go to stop the dough from sticking.
Bring together remaining dough and repeat rolling and cutting.
You should have a total of 12 scones.
Place shapes on the tray about 1cm apart and sprinkle with extra flour.
Bake for 10 minutes or until cooked.
Transfer to a wire rack to cool.
To make the topping -.
In a small bowl, combine the sour cream, lemon zest, lemon juice and 1 1/2 teaspoons each of the dill and parsley.
Assembly of scones and topping -.
Split the scones in half and place on a large serving plate.
Evenly spoon a little of the sour cream mixture over each half.
Sprinkle with the remaining dill and parsley and top with a few pieces of smoked salmon and then the lime.
Sprinkle with pepper and serve.
Chicken-Parmesan Bundles


Ingredients:
Philadelphia Cream Cheese, frozen chopped spinach, boneless skinless chicken breast halves, egg

Directions:
HEAT oven to 375ºF.
MIX cream cheese, spinach, 1 cup mozzarella and 3 tablespoons Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 minute or until chicken is done (165ºF]. Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.
Make Ahead: Assemble chicken bundles and place in baking dish as directed. Refrigerate up to 4 hours. When ready to serve, uncover and bake at 375ºF for 35 minute or until chicken is done.
Special Extra: Stir chopped fresh basil and/or sliced black olives into spaghetti sauce before heating.
Nutrition Information Per Serving: 400 calories, 21g total fat, 10g saturated fat, 0.5g trans fat, 130mg cholesterol, 820mg sodium, 17g carbohydrate, 4g dietary fiber, 7g sugars, 38g protein, 140%DV vitamin A, 15%DV vitamin C, 40%DV calcium, 15%DV iron.
Fully Loaded Cauliflower Salad
Category: salad
By Sarah Jo

A lower in carb version of my favorite baked potato salad. Most people when I serve this can't tell right away that this is made with cauliflower. Even my cauliflower hating husband enjoys this salad!

Ingredients:
4 slices bacon
1 head cauliflower, chopped into bite size pieces
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
salt and ground black pepper to taste
½ cup fat-free sour cream
½ cup reduced-fat mayonnaise
4 ounces shredded sharp white Cheddar cheese
4  green onions, chopped
1 bunch chopped fresh chives
2 dashes hot pepper sauce (such as Frank's RedHot®)
¼ teaspoon paprika

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble into bacon bits. Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Combine the cauliflower, olive oil, garlic, salt, and black pepper in large bowl. Spread the cauliflower on the foil-lined baking sheet, and roast in the preheated oven until the cauliflower is lightly browned, about 15 to 20 minutes. Cool. Place the cooled roasted cauliflower, sour cream, and mayonnaise in a large bowl; stir.  Fold in the shredded Cheddar cheese, bacon bits, green onion, chives, pepper sauce, and paprika. Adjust salt and black pepper. Refrigerate for 1 to 2 hours before serving.

Prep time: 35 mins
Cook time: 35 mins
Total time: 2 hrs 10 mins
Yields: 6 servings

Calories: 200.2
Fat: 13.5 g
Saturated fat: 5.5 g
Carbohydrates: 10 g
Sugars: 4.9 g
Dietary fiber: 3.2 g
Protein: 11 g
Cholesterol: 29.7 mg
Sodium: 328.9 mg
Quick Hot Cocoa


Ingredients:
sugar, water

Directions:
Add dry milk, sugar, and cocoa in a mug., Stir in water., Top with whipped cream.
Lemon Cupcakes With Cream Cheese Icing


Ingredients:
water, lemon flavor instant pudding and pie filling, confectioners' sugar, cream cheese, butter, lemon juice

Directions:
Preheat oven to 350 degrees.  Beat cake mix with water, egg whites and oil.  Add dry pudding mix and beat in a large bowl with electric mixer on low speed until moistened. (Batter will be thick.]  Beat on medium speed 2 minutes.  Spoon batter evenly into 24 paper-lined muffin tins.
Bake 21-24 minutes or until wooden toothpick inserted in centers comes out clean.  Cool in pans 10 minutes; remove to wire racks.  Cool completely.
Meanwhile, beat sugar, cream cheese, butter and lemon juice with electric mixer on low speed until well blended.  Frost cupcakes.
Rachel's Favorite Fluff


Ingredients:
instant white chocolate pudding and pie filling mix, Cool Whip, strawberry, grapes

Directions:
Mix pudding and yogurt, let sit for 5 minutes., Add thawed Cool Whip., Stir in fruit- chill.
Choc Caramel Balls


Ingredients:
butter, brown sugar, chocolate

Directions:
Place first 4 ingredients in a heavy based saucepan over medium heat and bring to boil.
Boil for 5 minutes stirring occasionally.
Take off heat and pour into a dish, place in refrigerator for a couple of hours to stiffen up.
Roll into balls and rerefrigerate.
Dip balls of caramel into chocolate and drain off excess.
Swedish Honey Cake


Ingredients:
eggs, sugar, honey, flour, baking soda, allspice, cinnamon, cardamom, ginger, baking powder

Directions:
Cream eggs and sugar. Add the oil, honey and orange juice.
Sift the following 7 ingredients : flour, baking soda, allspice, cinnamon, cardamom, ginger and baking powder; add to the bowl with the liquid ingredients. Mix well.
Pour into a slightly greased baking pan and bake at 350 degrees for 60 minutes.
Armenian Rice Pilaf
Category: side-dish
By 5lilblessings

This is a staple of Armenian homes and is always a favorite with everyone. Very easy to prepare and delicious with any meal, especially poultry. I serve this rice with breaded, baked chicken quarters.

Ingredients:
½ cup butter
1 ½ cups uncooked fine egg noodles
3 cups uncooked long grain white rice
5 (14.5 ounce) cans chicken broth
4 cubes  chicken bouillon

Directions:
Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter. Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 6 cups

Calories: 535.4
Fat: 16.8 g
Saturated fat: 10 g
Carbohydrates: 84.9 g
Sugars: 0.2 g
Dietary fiber: 1.4 g
Protein: 9.2 g
Cholesterol: 48 mg
Sodium: 1976.1 mg
Slow Cooker Kielbasa and Beer


Ingredients:
kielbasa, beer, sauerkraut

Directions:
"In a slow cooker combine sausage, beer and sauerkraut. Cook on low for 5 to 6 hours, until the meat is tender and plump."
Chicken Provence


Ingredients:
chicken breasts, lemon juice, dried basil, oregano, rosemary, zucchini, sweet onion, tomatoes, black olives

Directions:
Place chicken in bottom of casserole. Pour lemon juice over chicken., Sprinkle herbs over chicken., Layer squash, zucchini and onion over chicken. Sprinkle with herbs., Bake at 350 degrees for 30 minutes., Place tomatoes on top and add herbs., Top with olives. Bale at 350 degrees for 15 more minutes., Bake longer if making a larger casserole., Can be reheated in a microwave.
Spicy Thai Chicken Rice Salad


Ingredients:
boneless skinless chicken breasts, cooked long-grain rice, fresh cilantro leaves, soy sauce, water

Directions:
Season chicken breasts with salt and pepper.
Grill, cool, and cut into bite size pieces.
In large bowl mix cooled rice, chicken, coleslaw mix, cilantro and peanuts.
In medium bowl whisk together Thai Peanut Sauce, vegetable oil, soy sauce and water.
Pour dressing over salad and toss.
Cover and refrigerate at least 4 hours before serving.
Shrimp Jalapeno


Ingredients:
canola oil, bay leaf, onion, garlic, raw shrimp, tomatoes, green olives, lime

Directions:
Heat oil in a large nonstick skillet over medium heat.
Add bay leaf and cook a  minute.
Add the onion, jalapeños and garlic and cook, stirring, until softened, this takes about 3 minutes.
Stir in shrimp, cover and cook about 3 to 4 minutes. The shrimp should just be turned pink.
Stir in tomatoes and olives.
Simmer, reduce heat to medium-low, replace cover and cook 2 to 3 minutes more, until the tomatoes are almost broken down.
Remove the bay leaf.
Serve with lime wedges.
Aloha Chicken Salad


Ingredients:
chicken, celery, mayonnaise, pineapple chunks, pecans, mandarin oranges, seedless grapes

Directions:
Combine all ingredients in a large bowl; toss until well mixed.
Chill.
Serve on lettuce leaves, if desired.
Cranberry Nut Granola Bars
Category: appetizers-and-snacks
By SeattleFarmersMarketGirl

This is one fast and totally addicting recipe. It's easy to adjust to your tastes or what's in your cupboard - try adding chocolate chips, coconut, raisins, cherries or a spoonful of peanut butter. You'll be making this every week.

Ingredients:
2 cups quick-cooking oats
1 cup old-fashioned oats
½ cup hulled pumpkin seeds
½ cup slivered almonds
1 cup mixed nuts
1 cup dried cranberries
1 (14 ounce) can sweetened condensed milk

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles. Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides. Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars. Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 15 mins
Yields: 24 bars

Calories: 168.9
Fat: 7.5 g
Saturated fat: 1.7 g
Carbohydrates: 22.3 g
Sugars: 12.6 g
Dietary fiber: 2.1 g
Protein: 4.8 g
Cholesterol: 5.6 mg
Sodium: 60.3 mg
Breakfast Casserole


Ingredients:
cheese, eggs, milk

Directions:
Place cooked and crumbled sausage into a greased 2 quart casserole dish.
Put bread over sausage; then cheese over bread.
Mix eggs, milk and picante sauce and pour over everything.
Place in refrigerator for at least 2 hours or overnight.
Bake at 375 degrees for 40 minutes or until knife inserted in center comes out clean.
Cheesy Chicken Simmer


Ingredients:
boneless skinless chicken breasts, Velveeta cheese, cooked rice

Directions:
Heat oil in large skillet on med-high heat.
Add chicken, cook 7 minutes. turning after 3 1/2 minutes. Add broccoli, stir. Stir in soup and velveeta until well blended. Reduce heat to med low and simmer 7 minutes or until chicken is cooked through. Serve over rice.
So Much More Than Fried Rice


Ingredients:
ground beef, cooked long-grain rice, beef broth, bacon, eggs, carrots, water chestnuts, bamboo shoots, bean sprouts, snow peas, purple cabbage, green onions, soy sauce, red pepper flakes

Directions:
Cook rice according to package directions. Meanwhile if using uncooked bacon, fry and drain, chop up or use pre-cooked bacon, chop up.  Fry 2 eggs over hard. Drain and chop up. Cook ground beef; drain.
Place all ingredients in electric skillet or large cast iron pan. Cook over medium low heat about 20 minutes until carrots are crisp tender and snow peas are cooked through.
Garnish with chopped green onions.
Broccoli Tomato Chicken


Ingredients:
boneless skinless chicken breasts, butter, onion, fresh broccoli florets, lemon juice, dried thyme, tomatoes

Directions:
Season chicken with salt and pepper. In a medium frying pan, melt butter over medium heat.
Add chicken and onion and cook until chicken is opaque, about 8 minutes.
Add broccoli, lemon juice, thyme and salt and pepper to taste.
Cover and simmer for 6 minutes. Add tomatoes and simmer, covered for 3-4 minutes, or until hot.
Super Simple Barbecue Chicken Sandwiches


Ingredients:
"barbecue sauce"

Directions:
In a bowl, combine the chicken, BBQ sauce and jalapeños (if using].
Slightly heat mixture in microwave if you'd like.
Divide the mixture evenly among buns.
Great with coleslaw, potato salad or kettle chips!
EAT!
Scrambled Peanut Butter Eggs
Category: breakfast-and-brunch
By Sue Forster

My husband grew up in West Africa where peanut butter stew was popular, so he started wondering if peanut butter would go with eggs. The result was this recipe. It was a hit!

Ingredients:
4  eggs
2 tablespoons peanut butter
2 teaspoons minced fresh ginger
2 teaspoons minced fresh garlic
1 teaspoon seasoning sauce (such as Maggi®)
1 teaspoon sriracha sauce, or to taste

Directions:
Whisk eggs, peanut butter, ginger, garlic, seasoning sauce, and sriracha sauce together in a small bowl. Heat a nonstick skillet over medium heat. Pour in egg mixture; cook and stir until scrambled and firm, about 5 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 servings

Calories: 247.1
Fat: 18.2 g
Saturated fat: 4.8 g
Carbohydrates: 5.5 g
Sugars: 2.3 g
Dietary fiber: 1.2 g
Protein: 17.2 g
Cholesterol: 372 mg
Sodium: 345.3 mg
Easy and Healthy Baby Finger Food Patties


Ingredients:
broccoli, cheddar cheese, plain yogurt

Directions:
1.  Put the broccoli (and bread if you started with bread instead of bread crumbs] in the food processor and chop until it is in small pieces-but not mush.
2.  Add broccoli, cheese and bread crumbs to bowl and then add yogurt until the consistency is firm enough to hold together (the measurement is approximate].
3.  Put on a sprayed baking sheet and bake at 350 until lightly browned (about 20 min].
4.  Let cool then eat!
5.  You can freeze these too!
Air Fryer Soy-Ginger Shishito Peppers
Category: appetizers-and-snacks
By Allrecipes

Air-fried shishito peppers make for a quick and tasty appetizer, especially when tossed with soy sauce, lime, honey, and ginger.

Ingredients:
6 ounces shishito peppers
1 teaspoon vegetable oil
1 tablespoon reduced-sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon honey
½ teaspoon grated fresh ginger

Directions:
Preheat an air fryer to 390 degrees F (199 degrees C). Toss peppers with oil in a medium bowl to coat. Place peppers in the air fryer basket. Cook until blistered and tender, shaking basket halfway through, 6 to 7 minutes. Meanwhile, combine soy sauce, lime juice, honey, and ginger in the same medium bowl. Add cooked peppers and toss to coat. Serve warm.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 20 peppers

Calories: 35.8
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 6.2 g
Sugars: 3.8 g
Dietary fiber: 0.7 g
Protein: 1.1 g
Sodium: 135.9 mg
Peanut Butter Avocado Cookies


Ingredients:
rolled oats, baking powder, raisins, walnuts, avocados, Hass avocado, egg, honey

Directions:
Combine oats, baking powder, raisins and walnuts and set aside.
Scoop avocado into medium bowl. Use electric mixer to cream avocado.
Add peanut butter, egg and sweetener and combine until well mixed. Scrape beaters.
Add oat mixture and mix by hand until combined.
Drop cookies using rounded teaspoon onto non-stick baking sheet and flatten slightly.
Bake at 350° for 10-12 minutes. They are done when the edges of the cookies just begin to brown.
Guacamole


Ingredients:
avocados, lime, juice of, garlic, onion, tomatoes, salt, fresh cilantro

Directions:
Cut avocados in half; discard pits and remove flesh.
Transfer to mixing bowl.
Add lime juice immediately or avocado will discolor.
Mash it with a fork.
Add all other ingredients and mix well but do not puree.
Simply Sensational Truffles


Ingredients:
"Philadelphia Cream Cheese"

Directions:
Melt 8 chocolate squares as directed on package.  Beat cream cheese with mixer until creamy.  Blend in melted chocolate.  Refrigerate until firm.
Shape into 36 balls.  Place on waxed paper-covered baking sheet.
Melt remaining chocolate.  Use fork to dip truffles; return to baking sheet.  Decorate and refrigerate.
Decoration toppings could be sprinkles, chocolate, nuts, coconut, whatever you like.
Black Bean Pitas


Ingredients:
no-salt-added tomato sauce, frozen corn kernels, chili powder, ground cumin, onion powder, dried cilantro, cayenne pepper, green pepper, onion, mushrooms

Directions:
Combine tomato sauce, balsamic vinegar, black beans, corn, chili powder, cumin, onion powder, cilantro and cayenne pepper. Set aside.
Chop pepper, onion and mushrooms. Set aside.
Coat large covered non-stick pot (at least 3 quarts] with oil. Add green pepper, onion and mushrooms. Cook over medium heat until tender, stirring frequently, adding small amounts of water as needed to prevent sticking.
Stir in the tomato-bean mixture and simmer until heated through.
Fill each pita half with about 1/8 of the bean mixture.
Aunt Dot's Scones


Ingredients:
dried currants, dried cranberries, all-purpose flour, sugar, baking powder, salt, baking soda, butter, sour cream, sugar, ground cinnamon, flour

Directions:
In a small mixing bowl, pour enough hot water over currants to cover. Let stand for 5 minutes, drain and set aside.
In a large mixing bowl, combine flour, the 3 tablespoons of sugar, baking powder, salt, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Stir in currants or cranberries.
In a small bowl, blend the sour creme and egg YOLK. Add all at once to crumb mixture, stirring just until the dough clings together. On a lightly floured surface, knead the dough gently a dozen times.
Pat or roll the dough to a 9-inch circle (about 1/2" thick]. Cut scones with a 4" round cookie cutter (or use a big plastic cup]. Slice each circle ALMOST completely though in an "X" formation but do not separate into quarters.
Place on an ungreased baking sheet (no-stick is best]. Brush scones with egg WHITE. Combine the 1 teaspoon of sugar and the cinnamon and sprinkle over the tops. Use a little more if necessary.
Bake in a pre-heated 425-degree F. oven, 15-18 minutes, until they lightly brown on top. Allow 5 minutes for cooling prior to serving.
TIP: If you want them sweeter, just double or triple the cinnamon-sugar blend.