xiaoxl/recipe_data huggingface dataset:
Squaw Bread


Ingredients:
cornmeal, oatmeal, gluten flour, whole wheat flour, unbleached flour, honey, salt, boiling water, warm water, butter

Directions:
Dissolve yeast in warm water. Pour boiling water over cornmeal and oatmeal; let stand until cool.
Add honey, butter and salt to yeast mixture. Stir in bran, then whole wheat flour.
Add cooled cereal mixture, then add unbleached flour a cup at a time until mixture is stiff enough to knead.
Knead 10 to 20 minutes. Let rise 2 hours, then punch out air and shape into four loaves; place loaves onto two lightly greased and floured cookie sheets.
Let rise 1 hour, then bake at 350 degrees for 45 minutes. When done, loaves should sound hollow when tapped. Be careful not to underbake the moist, heavy loaf.
NOTE: Time does not include 3 hour rise time.
Makes 4 loaves.
Banana Loaf Cake I
Category: desserts
By Sandi

This recipe is a family favorite. It is great for using overripe bananas. I usually double the recipe and make two loaves. You can also add walnuts if you wish. Note: When your bananas are overripe, you can put them in the freezer until you are ready to use them.

Ingredients:
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup butter, softened
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
1  egg
3  very ripe bananas

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan. Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan. Bake in preheated oven until toothpick inserted into center of cake comes out clean, 50 to 60 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 loaf pan

Calories: 283
Fat: 6.8 g
Saturated fat: 3.9 g
Carbohydrates: 53.2 g
Sugars: 30.6 g
Dietary fiber: 1.8 g
Protein: 3.8 g
Cholesterol: 38.5 mg
Sodium: 238.4 mg
Italian Panzanella


Ingredients:
red wine vinegar, olive oil, cannellini beans, plum tomato, English cucumber, red onion, provolone cheese, fresh basil leaf

Directions:
In a large bowl, whisk together vinegar and oil; season with salt and pepper.
Add beans, bread, tomatoes, cucumber, onion, and cheese. Toss to combine. Cover and refrigerate at least 2 hours, and up to 8 hours. Just before serving, stir in basil.
Nutritious Soup


Ingredients:
minced beef, beef broth, canned whole tomatoes, kidney beans, pinto beans, onion, green pepper, carrots, celery ribs, fresh mushrooms, oregano leaves

Directions:
Precook meat in microwavable dish for approximately 10 minutes on medium power.
Put it and all remaining ingredients in 5 quart crock pot.
Stir to mix all ingredients.
Cook on low for 5 to 6 hours.
NOTE: I slightly precook all ingredients in my microwave to speed up the cooking time, as I like this soup for lunch. As for freezing, it never lasts long enough around here. I see no problem in freezing though, as all ingredients are freezable.
Cold Italian "zoodle" Pasta Salad


Ingredients:
"zucchini"

Directions:
Spiralize zucchini.
Add zoodles to well salted, boiling water and boil for 7-10 minutes or until tender (depending on ripeness].
Drain well, do not rinse and add to a lidded bowl.
Add Italian dressing and toss to coat-must be done warm for optimum flavor.  *If adding additional vegetables, add now.
Refrigerate for at least an hour before serving.
Ultimate Garlic & Cheese Bread!


Ingredients:
cream cheese, bottled garlic, garlic, cheddar cheese

Directions:
Turn the broiler on.
Lay out the bread or cut the rolls in half lengthwise.
Spread 2 tbsp cream cheese on each slice/half.
Thinly spread half a tsp of garlic on each piece.
Top with cheddar cheese (cover entirely.].
Broil until cheese is bubbling and bread is crisp - depending on the heat of your broiler and how crisp you like it, 2-5 minutes.
Remove, let cool slightly and enjoy!
Cooking Class Meatloaf


Ingredients:
onion, garlic cloves, eggs, dried thyme leaves, salt, ground pepper, Dijon mustard, Worcestershire sauce, Tabasco sauce, ground pork, fresh parsley, ketchup

Directions:
Preheat oven to 350 degrees.
Heat oil in skillet & saute onion and garlic until softened.  Let cool.
In a large bowl, combine eggs, thyme, salt, pepper, mustard, worcestershire sauce, tabasco sauce, and milk.
Add the meat, bread crumbs, parsley, and cooked onion & garlic mixture.
Mix with your hands until mixture is evenly blended & meat mixture no longer sticks to side of bowl.  If mixture sticks, add 2 tablespoons of milk at a time until it no longer sticks.
Do not overmix or meatloaf will be tough.
Form mixture into loaf shape on a foil-lined shallow baking pan.  Spread ketchup on top, if desired.
Bake until meat reaches 160 degrees, about 1 hour.
Cool for 20 minutes, slice & serve with mashed potatoes.
Incredibly Cheesy Turkey Meatloaf
Category: meat-and-poultry
By Brooke Salt

This incredible meatloaf is sure to be a family favorite. It's SIMPLE to make using turkey, loads of cheese, and Italian bread crumbs.

Ingredients:
2 pounds ground turkey
1 cup milk
1 cup Italian seasoned bread crumbs
2  eggs
1 teaspoon salt
¼ teaspoon pepper
¾ pound Colby cheese, cut into 1/2-inch cubes
½ cup ketchup  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a bowl, mix the turkey, milk, bread crumbs, and eggs by hand. Season with salt and pepper. Fold the cheese cubes into the mixture. Transfer to a loaf pan, and top with ketchup. Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees F (85 degrees C).

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 439.7
Fat: 24.9 g
Saturated fat: 11.8 g
Carbohydrates: 16.7 g
Sugars: 6 g
Dietary fiber: 0.8 g
Protein: 37.5 g
Cholesterol: 173.3 mg
Sodium: 1072.8 mg
Grandma D's Famous Snickerdoodles


Ingredients:
butter, margarine, shortening, sugar, eggs, all-purpose flour, cream of tartar, baking soda, salt, sugar, cinnamon

Directions:
Heat oven to 400°F.
Mix together butter, shortening, 1 1/2 cups sugar and eggs.
Blend in flour, cream of tarter, baking soda and salt.
Shape the dough by rounded teaspoonfuls into balls (I make the balls larger than that. The bigger the ball, the bigger your cookie.]
Mix the 2 teaspoons sugar and the 2 teaspoons cinnamon together.
Roll the balls in the sugar/cinnamon mixture.
Place the balls 2-3 inches apart (depending on size] on an ungreased baking sheet.
Bake 8-10 minutes or until cookies are set.
Immediately remove from the baking sheet.
Banana No-Nut Bread


Ingredients:
shortening, sugar, eggs, all-purpose flour, baking powder, salt, baking soda

Directions:
Preheat oven to 350 degrees.
Cream together shortening and sugar; add eggs and beat well.
Sift together dry ingredients and add to creamed mix alternately with banana.
Blend well after each addition.
Pour into a well-greased loaf pan (9x5x3"].
Bake 45-50 minutes.
Remove from pan; cool on rack.  Wrap and store overnight.
Seasoned Brown & Wild Rice


Ingredients:
flat-leaf Italian parsley, vegetarian chicken flavored broth mix, dried parsley flakes, garlic powder, onion powder, ground turmeric, ground cumin, ground ginger, white pepper, sea salt, water, brown rice, wild rice, soy margarine

Directions:
In small bowl, blend all seasoning ingredients.  Set aside.
In medium saucepan, bring water to a boil.
Add margarine, brown rice & wild rice, and reduce heat.  Cover & simmer 30 minutes.
Water should be about half absorbed and brown rice beginning to soften.
Stir in seasoning mix.  Simmer additional 20-30 minutes.
Let sit, still covered, 10 minutes.
Mix in fresh parsley and fluff with fork before serving.
Chili With Cheesy Hash Browns


Ingredients:
hash browns, cheddar cheese

Directions:
Spread the 2 cans of chili in the bottom of a baking dish (2 qt casserole dish ].
Mix together the package of hashbrowns and 1 cup of cheddar cheese.
Spread the hashbrown and cheese mixture over the top of the chili.
Bake at 375 for 45 minutes and enjoy!
How much easier could that be?
World's Best Queso Dip
Category: trusted-brands-recipes-and-tips
By Red Gold

You will love our super simple, delicious, 2-ingredient recipe! Why World's Best? Because of our fresh tasting Red Gold Petite Diced Tomatoes & Green Chilies. Add ground beef, chorizo, beans or whatever you please to create your flavor favorites!

Ingredients:
1 (10 ounce) can RED GOLD® Petite Diced Tomatoes & Green Chilies
1 pound pasteurized prepared cheese product, cubed

Directions:
Microwave Method: In microwave safe bowl, combine tomatoes and cheese. Microwave on HIGH for 5 minutes or until cheese is melted; stir after 2 minutes; remove from oven and stir to combine. Conventional Method: In large saucepan, combine tomatoes and cheese. Stir over low heat until cheese melts.

Prep time: 5 mins
Cook time: 7 mins
Total time: 12 mins
Yields: 12 servings

Calories: 128.8
Fat: 9.5 g
Saturated fat: 5.6 g
Carbohydrates: 3.7 g
Sugars: 2.8 g
Dietary fiber: 0.2 g
Protein: 7.2 g
Cholesterol: 30.3 mg
Sodium: 537.2 mg
Addicting Ranch Pretzels


Ingredients:
ground cayenne pepper, lemon pepper

Directions:
In a small bowl, mix together cayenne pepper, lemon pepper, garlic salt, dressing mix and vegetable oil.
Place pretzels in a large, sealable plastic bag (or I use a large bowl with a fitted lid]. Pour mixture into bag. Shake well. Allow pretzels to marinate in mixture 2 hours before serving. Shake occasionally to maintain coating. (If you want, you can spread pretzels on a cookie sheet and bake them at 250 degrees for 20-30 minutes.].
Better Homes and Gardens Banana Bread


Ingredients:
all-purpose flour, baking powder, baking soda, cinnamon, salt, egg, bananas, sugar, lemon peel, walnuts

Directions:
Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside.  In a medium mixing bowl combine flour, baking powder, baking soda, cinnamon, and salt.  Make a well in the center of the dry mixture and set aside.
In another bowl combine egg, bananas, sugar, cooking oil, and (if desired] lemon peel.  Add egg mixture all at once to dry mixture.  Stir just until moistened (batter should be lumpy].  Fold in nuts if desired.
Spoon batter into the prepared pan.  Sprinkle with some cinnamon sugar (like you would use for cinnamon toast].  Bake in a 350 degree oven 50-55 minutes or till a wooden toothpick inserted near center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Remove loaf from pan and cool on rack.
Greek Style Cheese


Ingredients:
cream cheese, onion, garlic clove, thyme, salt, pepper, sesame seeds, sesame seeds

Directions:
In a bowl mix all the ingredients except garnish with a fork.
When thoroughly mixed, place on a serving platter and reshape into a mound or rectangle.
Top with thyme and sesame seed.
Applesauce Bread I
Category: breakfast-and-brunch
By GAF55

This is a really good and moist bread.

Ingredients:
3 cups all-purpose flour
3  eggs
2 cups white sugar
1 cup vegetable oil
2 cups applesauce
1 cup raisins  (Optional)
1 teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
½ cup sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour two 9 x 5 inch loaf pans. Beat together eggs, sugar, and oil.  Blend in applesauce, and then sour cream or buttermilk.  Mix in flour, baking powder, soda, and cinnamon. Stir in raisins. Pour batter into prepared pans. Bake for 80 minutes.  Cool on wire racks.

Prep time: 10 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 30 mins
Yields: 2 loaves

Calories: 251.2
Fat: 11 g
Saturated fat: 2 g
Carbohydrates: 36.7 g
Sugars: 22.9 g
Dietary fiber: 1 g
Protein: 2.8 g
Cholesterol: 25.4 mg
Sodium: 70.3 mg
Mediterranean Made Rights (Loose Meat Sandwiches)
Category: meat-and-poultry
By LARANEFF

Where I live loose meat sandwiches are know as made rights, this is a Mediterranean take on this favorite.  You can use tzatziki sauce (cucumber/yogurt sauce used on Gyros) in place of the feta sauce to give it a more gyro kind of touch.

Ingredients:
2 tablespoons olive oil
1 pound ground lamb
½ cup minced onion
1 teaspoon minced lemon zest
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
¼ cup lemon juice
1 cup water
1 (6 ounce) container plain yogurt
3 ounces crumbled feta cheese
¼ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon lemon zest
salt and pepper to taste
6  pita bread rounds

Directions:
Heat the olive oil in a large skillet over medium-high heat. Stir in the lamb, and cook until it begins to crumble. Add the onions, and continue cooking until the lamb has browned and the onions have softened, about 5 minutes more. Drain off any excess fat, then reduce the heat to medium-low, and stir in 1 teaspoon lemon zest, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir 1/4 cup lemon juice into the water, then pour 1/4 cup of this mixture into the lamb. Cook until the liquid has mostly evaporated, then stir in another 1/4 cup, and cook again until mostly evaporated. Continue adding the liquid 1/4 cup at a time until you have used all of it. This should take about 30 minutes in all. The meat should look moist, but not be sitting in liquid. While the meat is cooking, make the feta sauce by placing the yogurt, feta cheese, 1 tablespoon lemon juice, 1/4 teaspoon dried oregano, 1/4 teaspoon garlic powder, and 1/4 teaspoon lemon zest into a blender. Puree until smooth, then season to taste with salt and pepper. Set aside. Spoon the lamb mixture onto warmed pita bread. Top with the feta sauce to serve.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 sandwiches

Calories: 390.2
Fat: 18.8 g
Saturated fat: 7.4 g
Carbohydrates: 33.1 g
Sugars: 4.1 g
Dietary fiber: 1.6 g
Protein: 21.2 g
Cholesterol: 64.9 mg
Sodium: 684 mg
Slow Cooker London Broil
Category: meat-and-poultry
By MERRI C

The steak is cooked with condensed tomato soup mixed with cream of mushroom soup. Dry onion soup mix is sprinkled over the top. Easy by any standard.

Ingredients:
2 pounds flank steak
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed tomato soup
1 (1 ounce) package dry onion soup mix

Directions:
Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit! In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top. Cover, and cook on Low for 8 to 10 hours.

Prep time: 10 mins
Cook time: 10 hrs
Total time: 10 hrs 10 mins
Yields: 8 servings

Calories: 198.2
Fat: 11.1 g
Saturated fat: 4.1 g
Carbohydrates: 9.8 g
Sugars: 3.4 g
Dietary fiber: 0.4 g
Protein: 14.9 g
Cholesterol: 35.7 mg
Sodium: 801.1 mg
Blueberry Cheesecake Cookies
Category: desserts
By Kim

Folding frozen chunks of cream cheese into a sour cream sugar cookie base makes for a wonderfully cheesecakey-flavored cookie! Add in blueberries, and you've got a nice balance of creamy, sweet, salty, and tart berry flavor--all in one deliciously soft cookie!

Ingredients:
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
1 cup sugar
10 tablespoons unsalted butter, softened
1  egg
2 teaspoons vanilla extract
¼ teaspoon almond extract
⅓ cup sour cream
1 ½ cups fresh blueberries
4 ounces cream cheese, cut into 1/4-inch pieces and frozen

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside. Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and almond extract until well combined. Add in 1/3 of the flour mixture and stir until just combined. Stir in 1/2 of the sour cream. Continue alternating additions of the flour mixture and sour cream, beginning and ending with the flour mixture, stirring until just combined. Do not overmix. Gently fold in blueberries and frozen pieces of cream cheese. Drop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart. Bake in the preheated oven until the bottom of the cookies just begins to brown, 15 to 18 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

Prep time: 25 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 28 cookies

Calories: 124.5
Fat: 6.4 g
Saturated fat: 3.9 g
Carbohydrates: 15.4 g
Sugars: 8 g
Dietary fiber: 0.4 g
Protein: 1.6 g
Cholesterol: 23.2 mg
Sodium: 47.1 mg
Italian Salad Dressing


Ingredients:
vinegar, garlic cloves, garlic powder, leaf oregano, dried leaf basil, mustard powder, kosher salt, table salt, pepper, Dijon mustard, olive oil, parmesan cheese

Directions:
Measure all ingredients into a small container with a tight fitting lid., Shake vigorously to thoroughly mix., Store in refrigerator and shake before using.
Diced Potato Casserole with Vegetables
Category: fruits-and-vegetables
By Toi

You can use any kind of vegetables for this casserole, whatever you have in your fridge - zucchini, broccoli, tomatoes. Don't dice the vegetables too small, all the vegetables should be about the same size.

Ingredients:
1 pound potatoes, peeled and cubed
¼ cup butter, divided
1  onion, chopped
1 pound zucchini, cut into large chunks
1 teaspoon herbes de Provence
salt and ground black pepper to taste
1  tomato, cut into large chunks
1 ¼ cups grated Parmesan cheese
1 cup coarsely shredded Gruyere cheese
1 cup dry bread crumbs

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are almost tender, about 15 minutes. Drain in a colander. Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish. Melt 2 tablespoons butter in a large skillet while potatoes are cooking and cook onion until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 minutes. Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half the cheese mixture into potato-vegetable mixture and transfer to the baking dish. Melt remaining 2 tablespoons butter and mix with remaining cheese mixture and bread crumbs. Distribute evenly on top of potato-vegetable mixture in the baking dish. Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.

Prep time: 20 mins
Cook time: 32 mins
Total time: 52 mins
Yields: 4 servings

Calories: 587.3
Fat: 31.2 g
Saturated fat: 18.3 g
Carbohydrates: 50.9 g
Sugars: 8.3 g
Dietary fiber: 6.4 g
Protein: 27.8 g
Cholesterol: 88.8 mg
Sodium: 833.5 mg
Broccoli and Tuna Macaroni and Cheese Casserole


Ingredients:
milk, albacore tuna in water, onion, garlic powder, butter

Directions:
Prepare shells and cheese dinner according to package direction; drain but do not rinse.
Return cooked shells to hot pot.
Add in liquid cheese packet (from the shells & cheese dinner], condensed soup, milk, tuna, thawed broccoli, onion and garlic powder.
Gently stir to mix well.
Pour into a casserole dish.
In a small bowl, mix together melted butter and breadcrumbs.
Sprinkle the buttery breadcrumbs on top of the casserole.
Bake; uncovered for 25-30 minutes.
Chinese Five-Spice Ginger Cake
Category: desserts
By Jiji. Wanderlust

The exotic Asian flavor will surprise everyone's taste buds. I tried a similar cake when I was living in the US. It is definitely an interesting use of the Chinese five-spice! I make this cake based on my tasting memory, and I added in some ingredients that I consider will go well with it.

Ingredients:
1 ½ cups all-purpose flour
¼ cup chopped crystallized ginger
1 ½ tablespoons grated orange zest
4 teaspoons baking powder
1 ½ teaspoons Chinese five-spice powder
½ teaspoon salt
1 cup unsweetened applesauce
½ cup brewed black tea
2  eggs
½ cup white sugar
2 tablespoons white sugar
¼ cup sunflower seed oil
½ tablespoon ground turmeric, or to taste

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan and line it with parchment paper. Mix flour, ginger, baking powder, orange zest, baking powder, five-spice, and salt together. Mix applesauce and tea together in a separate bowl. Beat eggs with 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer until very fluffy and light. Pour in oil gradually and beat on medium speed until combined. Alternate adding the flour and applesauce mixtures, mixing just until combined. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Remove from the oven and let cool for 30 minutes. Place a wire rack over the cake pan and flip to release cake onto the rack. Let cool completely, at least 45 minutes. Cut parchment paper into any shapes you like to act as stencils. Brush lightly with water and stick them over the surface of the cake. Gently sprinkle turmeric around the shapes. Carefully lift up stencils.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs 35 mins
Yields: 1 9x13-inch cake

Calories: 168
Fat: 5.6 g
Saturated fat: 0.7 g
Carbohydrates: 27.4 g
Sugars: 13.3 g
Dietary fiber: 0.8 g
Protein: 2.8 g
Cholesterol: 31 mg
Sodium: 273.4 mg
Chicken Enchilada Soup -Crockpot


Ingredients:
black beans, diced tomatoes, frozen whole kernel corn, milk, boneless skinless chicken breast halves, low-fat monterey jack and colby cheese, low-fat monterey jack and colby cheese

Directions:
In a 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and pepper stir-fry.  Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.
Top with Colby-jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips.
Note: if the soup is too thick for you, just add a little more milk after it's all cooked.
Spicy Vegetable Samosas


Ingredients:
onion, carrot, yukon gold potatoes, ginger, curry powder, salt, ground cumin, cayenne, black pepper, water, cilantro, wonton wrappers

Directions:
In a large nonstick skillet, saute onion, carrot, potatoes and ginger in oil until soft, 5 minutes or so.
Add curry powder, salt, cumin, cayenne and pepper to mixture.
Add water; cover and simmer, stirring occasionally for 10 to 12 minutes or until vegetables are almost tender. If water is not absorbed, uncover and cook until just about evaporated.
Add peas and cook a few minutes, then stir in coriander and remove from heat.
If using larger egg roll wrappers, cut in half diagonally to make 2. Place a tablespoon of  filling in center of each wrapper (depending on size], then moisten edges of wrapper with water; fold in half to form triangle and press edges together to seal.
Arrange on baking sheet and brush lightly with oil.
Bake in 375°F (190°C] oven for 12 to 15 minutes or until golden and crisp.
Serve with coriander chutney, tamarind chutney, and/or hot onion relish.
Christine's Dinner Sweet Rolls


Ingredients:
margarine, sugar, salt, boiling water, active dry yeast, water, egg, flour, flour

Directions:
Blend margarine, sugar, salt and boiling water.  Let cool.
Dissolve yeast in 1/4 cup likewarm water.
Add to first mixture when it is cooled.
Add beaten egg and flour.
Blend until sticky.  Place in refrigerator (covered with plastic wrap] at least 24 hours.
When ready to use, divide into 3 sections (8 rods each].  Roll like pie dough.  Cut in triangles.  Roll large end of triangles to small pointed end (Crescent shapes].
Place crescents on greased cookie sheet and let rise at least 3 hours in a warm (room-temperature] place.
Bake in preheated 375 degree oven for 12-15 minutes.
NOTE:  The least amount of flour used, the lighter the rolls will be. (You just need enough to make the dough "sticky."]  Dough can also be used for sweet rolls and pizza crust -- Just cut sugar in 1/2 for pizza crust dough.