xiaoxl/recipe_data huggingface dataset:
Creamy Lemon Cheesecake


Ingredients:
Philadelphia Cream Cheese, lemon, lemon juice, confectioners' sugar, Cool Whip, cherry pie filling, graham cracker pie crust

Directions:
In a mixer bowl, cream the cream cheese until light and creamy.
Add the confectioner’s sugar, lemon peel, and lemon juice, cream together. For about 3 minutes. Scraping the bowl, adding Cool Whip. Mix on high for 1-2 minutes more. Pour cheese filling into piecrust and refrigerate 2 hours to firm.
In a small bowl, mix the cherry pie filling with the almond extract, mixing well.
Remove from the refrigerator and add prepared pie cherry pie filling over top, returning to refrigerator until served. Yields: 8 servings.
Note: I usually add 1 teaspoons almond extract and 2 -3 tablespoons sifted confectioner’s sugar; depending on the brand of cherry pie filling I bought.
Cold Corn Salad
Category: salad
By LORI HAUSSY

Cold salad is made with corn and peppers. You will be proud to take with you for any holiday occasion!

Ingredients:
1 (10 ounce) package frozen whole-kernel corn, thawed
¼ cup diced yellow bell pepper
¼ cup diced red bell pepper
¼ cup diced green bell pepper
½  red onion, chopped
¼ cup chopped cucumber
1 small tomato, chopped
½ cup mayonnaise, or to taste

Directions:
In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until serving.

Prep time: 30 mins
Total time: 30 mins
Yields: 6 servings

Calories: 185.4
Fat: 15 g
Saturated fat: 2.3 g
Carbohydrates: 13.2 g
Sugars: 3.2 g
Dietary fiber: 1.8 g
Protein: 2 g
Cholesterol: 7 mg
Sodium: 107.4 mg
Spinach Omelette (21 Day Wonder Diet: Day 9)


Ingredients:
egg, green onions, of fresh mint, low-fat ricotta

Directions:
Whisk egg, egg whites, and onion in a small jug.
Spray small frying pan with cooking oil; heat pan.  Pour egg mixyure into pan; cook, tilting pan, until mixture is almost set.  Sprinkle spinach and mint over half the omelette; fold omelette over to enclose filling, then cut in half.
Spread toast with cheese, serve with omelette.
Slow Cooker Moscow Chicken
Category: meat-and-poultry
By Val-Flowers

This recipe is a delicious mixture of tender chicken, smokey bacon and sweet Russian dressing. Serve this saucy chicken on steamed rice or hot egg noodles.

Ingredients:
6  chicken thighs
6 slices bacon
2 cloves garlic, roughly chopped
2  green onions, chopped
½ teaspoon grated ginger root
1 (10 fluid ounce) bottle Russian-style salad dressing
salt and pepper to taste

Directions:
Heat a large skillet over medium-high heat. Cook chicken until well browned on both sides. Allow chicken to cool slightly. Wrap each thigh in a piece of bacon, and place in slow cooker. Sprinkle garlic and ginger over the chicken; top with Russian dressing. Cook on Low heat for 5 to 6 hours. Season to taste with salt and pepper.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 5 hrs 10 mins
Yields: 6 servings

Calories: 446
Fat: 32.3 g
Saturated fat: 8.2 g
Carbohydrates: 15.4 g
Sugars: 10.2 g
Dietary fiber: 1.2 g
Protein: 23.2 g
Cholesterol: 87.7 mg
Sodium: 730.6 mg
Ginger Chicken Salad Supreme
Category: salad
By LynnNM

This has long been my go-to recipe for Easter brunch, potluck lunches, bridal and baby showers, or really, anytime we want a delicious chicken salad. It can be made a day ahead. The unique combination of the fresh ginger and green grapes always draw raves. I serve mine with a basket of fresh croissants that my guests can then make into chicken salad sandwiches, if they choose. There are never any leftovers!

Ingredients:
2 cups cubed cooked chicken breast
¾ cup seedless green grapes, halved
½ cup chopped celery
½ cup chopped pecans
¼ cup minced fresh parsley
½ cup mayonnaise
¼ cup sour cream
¾ teaspoon freshly grated ginger
⅛ teaspoon ground white pepper

Directions:
Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 317.8
Fat: 26.7 g
Saturated fat: 5 g
Carbohydrates: 6.3 g
Sugars: 4.1 g
Dietary fiber: 1.3 g
Protein: 14.4 g
Cholesterol: 46.2 mg
Sodium: 148 mg
Chicken Cheddar Pizza


Ingredients:
barbecue sauce, cheddar cheese, mozzarella cheese, tomatoes, salt, pepper

Directions:
Spread dough out on pizza sheet., Warm pizza sauce with BBQ sauce for a couple min on stovetop., Spread sauce mixture on dough., Add chicken and cheeses., Top with the tomato slices., Salt & Pepper., Cook pizza per directions on package, usually 10-12 minutes.
Artichoke Veal Chops


Ingredients:
cracked black pepper, green pepper, sweet pepper, dried whole thyme, garlic cloves, artichoke hearts, fresh parsley

Directions:
Trim fat from veal chops. Rub cracked pepper over chops.
Coat a large ovenproof nonstick skillet with cooking spray, and place over medium-high heat until hot. Add chops, and cook 3 to 4 minutes on each side or until browned.Remove chops from skillet; set aside. Wipe drippings from skillet with a paper towel.
Place green pepper and next 4 ingredients in skillet. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in artichoke hearts. Return chops to skillet, spooning artichoke mixture over veal chops. Cover and bake at 350 degrees for 25 minutes or until veal is tender.
Sprinkle with chopped parsley, and serve immediately.
Banana Chai Smoothie


Ingredients:
ice cream, chai concentrate, vanilla extract, bananas, milk

Directions:
Place all of the ingredients in a blender and blend until smooth., Enjoy!
Antipasto Salad II
Category: salad
By Katie Greco

After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.

Ingredients:
8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
½ (12 ounce) jar roasted red peppers, drained and sliced
½ cup pitted and coarsely chopped Kalamata olives
¼ cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
¼ cup shredded fresh basil leaves

Directions:
Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice. Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving. Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

Prep time: 30 mins
Total time: 30 mins
Yields: 10 servings

Calories: 383.1
Fat: 29.1 g
Saturated fat: 12.7 g
Carbohydrates: 7.9 g
Sugars: 1.6 g
Dietary fiber: 1.6 g
Protein: 21.7 g
Cholesterol: 73.8 mg
Sodium: 1783.5 mg
Toffee Bars


Ingredients:
butter, light brown sugar, vanilla

Directions:
Preheat oven to 350°F., Cream butter and sugar until light and fluffy., Mix in egg yolk., Ad flour gradually, stirring only to blend., Add vanilla., Spread about 1/4 inch thick in lightly buttered 10 x 15" jelly-roll pan., Bake for 20 minutes or until golden brown., Remove from oven and while still hot distribute chocolate on top., When chocolate is soft, spread smoothly over surface., Sprinkle with nuts., While still warm, cut into bars.
Easy Peasy Pumpkin Curry


Ingredients:
pumpkin puree, onion, garlic cloves, garbanzo beans, coconut milk, curry powder, garam masala, cumin, sugar, olive oil, lemon

Directions:
Heat large sauce pan, wok or dutch oven with oil.  Add onions and cook until they are translucent.
Add garlic and spices, stirring constantly.
Add 1/2 cup water to the pan, and let evaporate until onions and spices look caramelized.
Add coconut milk, and bring to a slow boil.
Add garbanzo beans and peas, and continue cooking until heated through.
Add sugar to taste.
Serve over rice with lemon slices.
The Best Ever Sauteed  Mushrooms


Ingredients:
butter, onion, mushroom, dry sherry, beer, garlic clove, salt, ground pepper, Worcestershire sauce

Directions:
"Sautee onions and garlic in butter until tender. Add mushrooms, sherry, beer and Worcestershire Sauce. Cover and cook 15 minutes on med heat, stirring often. Uncover and cook until liquid has cooked out and it starts to sizzle slightly. Add salt and pepper and mix well. Brown slightly. Serve hot straight from the pan or top a burger or any cooked meat. This is great topped off with a spoonful of gravy. But if you don't have gravy made it's perfect just as is. Enjoy!"
Traditional Spaghetti all'Amatriciana
Category: world-cuisine
By Aldo

This classic Roman pasta dish is quick and easy to make with few ingredients. Traditionally, guanciale is used, but I prefer pancetta.

Ingredients:
1 pound spaghetti
3 tablespoons extra-virgin olive oil, divided, or more if needed
1  onion, finely chopped
7 ounces pancetta bacon, diced
2 cups passata (crushed tomatoes)
1 tablespoon water, or more as needed
½ teaspoon white sugar
2 tablespoons grated Parmesan cheese
1 pinch red pepper flakes, or to taste
salt and freshly ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.

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

Calories: 662.4
Fat: 19.7 g
Saturated fat: 4.4 g
Carbohydrates: 97.2 g
Sugars: 4.8 g
Dietary fiber: 6.5 g
Protein: 24 g
Cholesterol: 19.8 mg
Sodium: 615.7 mg
Blue Margarita


Ingredients:
triple sec, blue curacao

Directions:
"Blend all ingredients together, pour over ice and garnish with lemon wedge."
Steamed Salmon With Snow Peas


Ingredients:
fresh lime juice, soy sauce, scallion, fresh ginger, garlic, salmon fillets, snow peas

Directions:
Make sauce: Combine lime juice through scallion in a small bowl and whisk in oil with a tiny whisk or a fork. Set aside.
Rub ginger and garlic on the salmon.
Arrange salmon in a steamer basket coated with spray.
Run 2 inches of water into a saucepan and bring to a boil. Place steamer basket in saucepan, cover and steam 8 minutes.
Add snow peas to fish, cover again, and steam about 4-5 more minutes until peas are tender crisp.
Lay out a bed of snow peas on each of 2 dinner plates, top with fish and drizzle sauce over the top.
Mom's Pancakes


Ingredients:
whole wheat flour, unbleached white flour, wheat germ, sugar, baking powder, cinnamon, milk, eggs, vanilla

Directions:
Mix all dry ingredients together in a big bowl., Add wet ingredients and mix well., Make pancakes on hot griddle., Secret Recipe: warm in microwave and serve with peanut butter and honey.
Porcupine Cookies


Ingredients:
coconut, quick-cooking oatmeal, sugar, cocoa powder, butter, milk, vanilla

Directions:
-Mix coconut and oats in large bowl and set aside.
-Mix sugar, cocoa, butter and milk in heavy saucepan over medium heat.
-Cook stirring constantly until sugar dissolves.
-Bring to a boil point and boil for about 3 or 4 minutes (until soft  ball stage].
-Remove from burner and add vanilla.
-Immediately add bowl of coconut and oats; mix until blended.
-Drop from teaspoon onto wax paper and let stand until cool.
Bread Pudding With Bourbon Sauce


Ingredients:
raisins, rum, heavy cream, coconut milk, sugar, vanilla extract, cinnamon, nutmeg, brown sugar, Bourbon, butter, heavy cream

Directions:
Night BEFORE:
set raisins in small dish with 4 TBS rum.
few hours before -- set out bread.
Preheat oven at 350*. Grease 9 X13" pan.
Cube the bread & put pieces into a Lg bowl, pouring cream & coconut milk, set aside to saturate completely.  Then place in pan evenly.
In separate bowl, beat yolks, sugar, vanilla, cinnamon & nutmeg. Add Rum & Raisin mixture & pour over bread in pan.
Bake for 40 minutes.
Sauce:
In small Saucepan, combine brown sugar, bourbon, butter and cream, bring to a boil over medium heat and boil gently until thickened, approximately 10+ minutes.  Pour a little over each portion when serving.
Pvw's Southwest Chicken Flowers


Ingredients:
mascarpone cheese, garlic, Splenda sugar substitute, chili powder, salt, sun-dried tomato, phyllo pastry sheets, garlic powder, dried parsley, salt, butter

Directions:
Pre-heat oven to 350 degrees. Spray a 12 cup muffin pan with cooking spray.
In a bowl combine mascarpone, egg white, minced garlic, splenda, chili powder, 1/2 teaspoon salt, & hot sauce mix well.
In the same bowl add chicken and sundried tomatoes. Mix until chicken and tomatoes are coated. Set aside in the fridge.
In a zip lock bag add Rice Krispies, seal the bag; with a rolling pin or a large hard glass, crunch the Rice Krispies until ground up similar to bread crumbs.
To the zip lock bag add garlic powder, dried parsley, & 1/4 teaspoon salt mix well with spoon or close the bag and shake until well blended. Set aside.
In prepared muffin pan layer one square of the Phyllo Sheet in each muffin cup. Spray with cooking spray, then add another layer of the Phyllo Sheet squares, and spray again. Repeat until all of the Phyllo Sheet squares are in each of the muffin cups.  Make sure to press against the sides with each layers so you have plenty of room for your filling. It's okay to have the corners of the dough sticking up. It makes them look more like flowers.
Place a small amount of chicken mixture in each cup until all cups have been filled.
Melt 2 Tablespoons of butter and add to your prepared Rice Krispies in the zip lock bag. Using a fork or spoon mix the butter with the krispies until well moistened. You can use a separate bowl for this step if you prefer but I like to save on doing extra dishes. When the krispies are moist crumbles spoon over chicken.
Place in the preheated oven and bake for 25-30 minutes or until cooked through.
When finished allow the Chicken Flowers to cool for about 5-10 minutes. Using a fork gently pull the Chicken Flowers out of the muffin pan. Plate and serve!
Amish Cinnamon Swirl Raisin Bread


Ingredients:
milk, granulated sugar, salt, mashed potatoes, warm water, instant yeast, all-purpose flour, raisins, granulated sugar, cinnamon, butter, margarine

Directions:
Scald the milk in saucepan.
Remove from flame and add sugar, salt, butter and mashed potatoes.  Cool.
Dissolve yeast in the warm water in a seperate bowl; then add this to milk mixture.  Add raisins and flour.
Let it rise in a nice warm place for approximately 1 1/2 hours.
Divide dough into 2 loaves.
Roll out on a lightly floured surface and spread half of the filling on each roll.  Roll up as for jelly roll and pinch edges together .
Place in 2 greased 9x5 loaf pan and set in a warm place to rise for about an hour.
Bake in loaf pans at 350* for about 45-55 minutes sounds hollow when tapped.
Remove from oven and brush top with small amount of melted butter or margarine.
Let cool in pans 10-15 minutes and then invert onto cooling rack to cool completely.
Vegan "Sour Cream"
Category: side-dish
By stefani

I recently found out I'm lactose intolerant. I have yet to find a substitute for sour cream. This topping is lemony and thick and my hubby can't tell the difference! May adjust ingredients to personal preference.

Ingredients:
1 (12 ounce) package firm tofu
1  lemon, juiced
1 tablespoon olive oil
1 ½ teaspoons white vinegar
½ teaspoon salt

Directions:
Combine tofu, lemon juice, olive oil, vinegar, and salt in a food processor or blender; blend until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 15 servings

Calories: 25
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 0.4 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 1.8 g
Sodium: 79.1 mg
Korean Spicy Chicken Tenders with Sweet Apple
Category: world-cuisine
By mirikim03

This is my mom's and I think it's genius. Chicken is so tender and spicy flavor of korean red pepper paste with fresh big chunks of apple, celery, and bell pepper is just so wholesome and hearty..Serve with a bowl of steamed white rice, tortilla, pita bread, or sandwich bread.

Ingredients:
2 tablespoons olive oil
½  apple, cut into chunks
1 stalk celery, cut into chunks
½  green bell pepper, cut into chunks
⅓  onion, cut into bite-size pieces
¾ pound chicken tenderloins, cut into chunks
1 tablespoon gochujang (Korean hot pepper paste)
¼ cup dry white wine
1 pinch lemon pepper
2 tablespoons white sugar
1 tablespoon minced garlic
1 pinch ground black pepper

Directions:
Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 servings

Calories: 440.7
Fat: 15.8 g
Saturated fat: 2.5 g
Carbohydrates: 27.8 g
Sugars: 19.8 g
Dietary fiber: 2.2 g
Protein: 40.4 g
Cholesterol: 98.7 mg
Sodium: 311.6 mg
Super Fast Pepperoni Pizza Dip


Ingredients:
cream cheese, mozzarella cheese, tortilla chips

Directions:
Beat Cream Cheese until smooth.
Spread in desired dish.  I use a microwaveable container.
Sprinkle cheese on top.
Pour on the sauce and spread to edges.
Top with pepperoni slices.
Microwave 5 minutes or until cheese is melted or if cooking in oven, bake at 350 for 20 minutes.
Let rest for 20 minutes.
ENJOY!
Apricot Teriyaki Pork Chops


Ingredients:
Dijon mustard, ground ginger, boneless pork chops, salt, black pepper, snow peas, angel hair pasta, green onions, toasted sesame seeds

Directions:
In a small bowl, stir together the preserves, teriyaki sauce, mustard and ginger.
In a large non-stick skillet, heat the oil over medium-high flame.
Season chops with salt and pepper and cook for 2 minutes on each side or until lightly browned.
Spread 1 tablespoon of the preserves mixture over each pork chop, cover and cook over medium-low heat for 6 minutes or until cooked through.
Meanwhile, bring a large pot of water to a full boil.  Add snow peas and cook for 3 minutes.  Add pasta and cook for another 2-3 minutes or until pasta is tender.
Drain pasta and peas and place in a large serving bowl.
Stir in all but 1/4 cup of preserves mixture.  Garnish with green onions and sesame seeds.
Serve pasta with pork chops, spooning reserved apricot-mustard-teriyaki sauce on top.
Chocolate and Toffee Crunch Ice Cream


Ingredients:
sugar, milk, vanilla, salt

Directions:
In large bowl, combine sugar and cocoa powder.  Add whipping cream, milk, vanilla, and salt; stir until sugar is dissolved.
Pour cream mixture into freezer canister of 1 or 1 1/2 quart ice cream freezer.  Freeze according to manufacturer's directions.  Stir in toffee pieces.  If desired, ripen ice cream about 4 hours.
Chocolate-Dipped Cones.
For a fun way to dress up ice cream cones with chocolate, place 1/2 cup semisweet chocolate chips (or 3 ounces chopped semisweet chocolate] in a microwave-safe bowl.  Microwave, uncovered, on 70 percent power (medium-high] for 1 minute; stir.  Microwave for 1 1/2 to 3 minutes more or until the chocolate is melted and smooth, stirring every 15 seconds.  Spoon chocolate over the tops of ice cream cones to cover about 1/3 of each cone. (If the chocolate is too thick, stir in 1 teaspoon of melted shortening.]  Place cones, top sides down, on baking sheet lined with waxed paper.  Chill the cones about 15 minutes or until set.
Health Crack - SuperFood Desert Drink


Ingredients:
carrot juice, watermelon juice, good local honey, limes

Directions:
Place a few Spirulina Chips in the bottom of the glass.
Carefully add one round ice sphere, don't break the chips.
Pour in the fresh juiced trio (Carrot/Watermelon/Apple] in the glass.
Squeeze 1/2 of a juicy lime on top.
Place more Spirulina Chips around top and even let a few fall down in-between.
Drizzle with fresh local honey all over the chips.
Enjoy!
Delicious Avocado Sandwich
Category: main-dish
By LORIZKAELA

This was always a lunchtime favorite with my gal pals. It's simple, delicious, and refreshing! The measurements for the ingredients are all approximate, as this sandwich is best when tailored to personal taste. Particularly scrumptious on potato, oat, or country white bread. Enjoy!

Ingredients:
2 slices bread
2 slices provolone cheese, or more as needed
¼  avocado - peeled, pitted, and thinly sliced
½  tomato, sliced
1 ½ teaspoons balsamic vinegar

Directions:
Lay 1 slice bread on a plate. Place provolone cheese on bread and top with avocado and tomato slices, respectively. Drizzle balsamic vinegar over tomato and top with remaining slice of bread.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 sandwich

Calories: 428.4
Fat: 24.2 g
Saturated fat: 11.1 g
Carbohydrates: 34.4 g
Sugars: 5.5 g
Dietary fiber: 5.3 g
Protein: 19.9 g
Cholesterol: 39.1 mg
Sodium: 845.7 mg
Best Blueberry Grunt


Ingredients:
blueberries, granulated sugar, water, lemon juice, flour, sugar, baking powder, salt, butter, milk

Directions:
In a saucepan, combine the berries, sugar, water and lemon juice., Heat to boiling and reduce to a simmer., Combine the flour, sugar, baking powder and salt in a bowl., Cut in the butter., Add the milk, all at once and mix only until moistened., Drop by spoonfuls into the simmering berries., Cover and simmer for 15 minutes., DO NOT LIFT THE LID., Serve warm with Whipped Cream, Cream or Ice Cream.
Moist Cranberry Orange Bread
Category: bread
By zeta724

Super-moist dessert bread loaded with mandarin oranges and whole cranberries. Makes great gifts.

Ingredients:
2 ¾ cups all-purpose flour
1 ¾ cups white sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup butter, melted
2 cups fresh cranberries
1 cup mandarin oranges, drained
2  eggs
¾ cup milk
¾ cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract
1 tablespoon white sugar

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a large loaf pan. Combine flour, 1 3/4 cup sugar, baking powder, salt, and baking soda in a large bowl. Add melted butter; stir until mixture is crumbly. Reserve about 1/4 cup cranberries and 1/4 cup mandarin oranges; stir remaining fruit into flour mixture. Beat eggs, milk, sour cream, vanilla extract, and orange extract in another bowl until smooth. Gradually stir egg mixture into flour mixture until batter is thoroughly incorporated. Pour batter into prepared loaf pan. Scatter reserved cranberries and mandarin oranges atop batter and sprinkle with remaining 1 tablespoon sugar. Bake in preheated oven for 5 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until center of bread springs back when touched, 35 to 40 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 loaf

Calories: 429.4
Fat: 14.5 g
Saturated fat: 8.7 g
Carbohydrates: 69.5 g
Sugars: 40.4 g
Dietary fiber: 2.1 g
Protein: 6.3 g
Cholesterol: 70.7 mg
Sodium: 343.7 mg