xiaoxl/recipe_data huggingface dataset:
Carrot Sheet Cake
Category: desserts
By thedailygourmet

This carrot cake is such a well loved recipe in my family. It's delicious, moist, and unlike most recipes I've ever tried. My younger sister loves this carrot cake so much she hired a baker to use our family recipe for her wedding cake.

Ingredients:
cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 ½ teaspoons salt
4 large eggs
2 cups white sugar
1 ½ cups oil
1 (8 ounce) can crushed pineapple, drained
1 ⅓ cups finely grated carrots
1 cup sweetened flaked coconut
½ cup chopped walnuts
1 stick unsalted butter, softened
1 (8 ounce) package cream cheese, softened
1 ⅓ cups sifted powdered sugar
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet cake pan or a 10x15-inch glass casserole dish with cooking spray. Sift together flour, baking powder, cinnamon, baking soda, and salt in a bowl. Beat eggs in the bowl of a stand mixer until foamy. Slowly add in sugar and mix until incorporated. Beat in flour mixture alternately with the oil, beginning and ending with flour mixture. Fold in pineapple, carrots, coconut, and walnuts. Pour batter into the prepared cake pan. Bake in the preheated oven for 45 minutes. Remove from oven and cool completely, about 30 minutes. Combine softened butter and cream cheese in a bowl. Whip until fluffy using an electric mixer. Add sifted powdered sugar and vanilla extract. Mix until well incorporated and fluffy. Spread over the cooled carrot cake.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 35 mins
Yields: 1 10x15-inch cake

Calories: 367.7
Fat: 24.1 g
Saturated fat: 7.9 g
Carbohydrates: 36.1 g
Sugars: 26.4 g
Dietary fiber: 1.1 g
Protein: 3.4 g
Cholesterol: 51.4 mg
Sodium: 317.9 mg
Sausage Stuffed Chicken Breasts


Ingredients:
boneless skinless chicken breasts, salt, pepper, rosemary

Directions:
Preheat oven to 400 degrees farenheit. Cut slit along one side of each chicken breast and open up the chicken so that it lays flat. Pound each breast lightly until flattened somewhat.
Season both sides of each chicken breast with salt, pepper, and rosemary.
Cut a slit down the side of each brat and peel the skin off. Place each brat in the center of each chicken cutlet and roll up like a log.
Preheat oil in a skillet and place chicken in it. Brown on all sides, about 5 minutes.
Transfer to a baking sheet and bake in oven for about 25 mins or until cooked through.
Light Broccoli Cauliflower Soup


Ingredients:
cauliflower, broccoli, extra virgin olive oil, butter, onion, water, chicken broth, parsley, thyme, oregano, garlic, cheese, green onions

Directions:
Preheat oven to 450 degrees. Toss cauliflower and broccoli on baking sheet with the EVOO, salt, pepper and garlic. Roast approx 25 minutes or until spotted with brown.
Melt butter in soup-sized pan over medium-high heat. Saute onions until soft. Add cauliflower, broccoli, water, broth, seasonings and bring to boil. Reduce heat and simmer for 5 minutes.
Puree large pieces of soup and return to pan. Depending on what consistency you want, you may decide to just puree half of the veggies and leave the others. Reheat if necessary. Top soup with shredded cheese and green onions.
Gelson's Vegetable Chili


Ingredients:
dried kidney beans, Bulgar wheat, olive oil, red onion, garlic, celery, carrot, chili powder, ground cumin, cayenne pepper, fresh basil, fresh oregano, zucchini, green bell pepper, red bell pepper, mushroom, diced tomatoes, salt, pepper

Directions:
Cook beans according to package directions, or substitute with (2] 14 ounce cans of beans.
Pour bulgar into a bowl and add one cup of boiling water; let soak for 30 minutes.
Heat olive oil in a large saucepan. Saute onions and carrots 4 minutes.
Add garlic and celery and saute until glazed.
Add chili powder, cumin, cayenne, basil and oregano.
Add diced tomatoes and simmer for 10 minutes.
Add squash, zucchini, red and green peppers and mushrooms.
Cook 4 minutes.
Add bulgar and kidney beans with liquid.
Simmer for 20 minutes to let flavors marry.
Season to taste with salt and pepper.
Scarborough Fair Chicken Barley Soup


Ingredients:
water, chicken bouillon, carrots, celery ribs, onion, pearl barley, fresh parsley, fresh sage, fresh rosemary, fresh thyme

Directions:
"Bring water and bouillon to a boil, add all other ingredients and simmer for 50-60 minutes or until barley is tender."
Sea Breeze


Ingredients:
vodka, cranberry juice, grapefruit juice, lime

Directions:
"Put all the ingredients in a jug and stir to mix. Pour into individual glasses, half-full of crushed ice, and serve."
Kentucky Bourbon Brownies
Category: desserts
By nache

Melt-in-your-mouth chocolate brownies with just the right hint of bourbon. Pecans are optional for those who may have allergies.

Ingredients:
1 cup sweet cream butter
4 ounces unsweetened baking chocolate
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3  eggs
2 teaspoons bourbon
1 teaspoon Madagascar bourbon vanilla extract
2 cups white sugar
1 cup chopped pecans  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and let cool completely, 10 to 15 minutes. While chocolate cools, sift flour, baking powder, and salt together in a bowl. Beat eggs in a bowl using an electric stand mixer or hand mixer until almost light in color. Mix in bourbon and vanilla extract. Gradually mix in sugar until well blended. Stir in chocolate-butter mixture. Stir in flour mixture until combined, scraping down sides of the bowl as needed. Fold in pecans. Spread brownie mixture into the prepared pan. Bake in the preheated oven until edges pull away from the sides of the pan, 30 to 35 minutes. Remove from the oven and let cool completely on a wire rack.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 9x13-inch pan

Calories: 341.9
Fat: 21.5 g
Saturated fat: 10.3 g
Carbohydrates: 37.2 g
Sugars: 25.5 g
Dietary fiber: 2.2 g
Protein: 4 g
Cholesterol: 61.2 mg
Sodium: 162 mg
Spinach and Cheese Stuffed Shells


Ingredients:
spinach, cottage cheese, mozzarella cheese, egg, red bell pepper, shell macaroni

Directions:
In a large mixing bowl, stir spinach, cottage cheese, 1/2 cup mozzarella cheese, egg, red bell pepper, and salad dressing mix until blended.
Stuff each shell with 1 heaping tablespoon of spinach mixture.
Spread half of the spaghetti sauce into a 13x9 inch baking dish.
Place stuffed shells in the dish; spoon the rest of the sauce over the shells.
Sprinkle evenly with the remaining cheese.
Cover with foil.
Bake at 400 degrees for 30-40 minutes or until well heated.
Kristi's Italian Bakery Butter Cookies (Now Gluten Free!!)


Ingredients:
unsalted butter, powdered sugar, eggs, vanilla extract, potato starch, arrowroot, tapioca starch, cornstarch, baking powder, salt, xanthan gum

Directions:
Preheat oven to 350°F.
In an electric mixer, cream the butter and sugar until really fluffy, 3 to 4 minutes. Add eggs and vanilla. Mix well until blended.
With mixer on low speed, add flour, baking powder, and salt. Mix just until blended. Overmixing the dough will make it tough to squeeze through a pastry bag.
Fill a pastry bag fitted with a large open star tip with the cookie dough. Pipe cookies onto parchment-lined cookie sheet, spacing them 2 inches apart. If desired, place a cherry half in the center of each cookie before baking.
Bake for 10 to 15 minutes, or until edges begin to brown.
Using a metal spatula, lift cookies off cookie sheet and onto wire cooling racks. Cool. Store in an airtight container.
Note: For pink or green leaf cookies, tint the dough with a drop or two of red or green food coloring, and use a leaf tip to pipe the shapes. You can then dip the tips of the cookies into melted chocolate and let set on a wire rack.
For My Sweetie Cheesecake


Ingredients:
key lime juice, all-purpose flour, sugar, butter, cream cheese, sugar, cornstarch, eggs, key lime juice, strawberry, water, cornstarch, strawberries, raspberries, white chocolate chips, instant white chocolate pudding and pie filling mix

Directions:
Crust: Heat oven to 350. Butter the bottom of a 9 inch springform pan. In medium bowl, combine flour and sugar. Cut butter in until coarse crumbs form.
In small bowl, combine egg yolk and Key lime juice. Add to flour mixture and blend until moist clumps form. Press dough into bottom of pan.
Bake in oven for 20-25 minutes or until set. The edges will be slightly browned.
Cheesecake: In large bowl, combine cream cheese and sugar until smooth. Add in cornstarch and combine. Add in eggs, one at a time, then combine in Key lime juice. Pour filling into crust.
Bake in oven for 45-50 minutes or until set. When done, turn off oven and crack door. Leave in oven for 30 minutes. Run knife around edge and take off springform. Cool completely before putting in fridge overnight.
Berry Topping: Smash 1 cup strawberries. Put in small pan along with jam, water, and cornstarch. Mix. Bring to boil, stirring constantly and boil 1 minute or so until thickened. Strain. Cool. Spoon in middle of cheesecake to within 1/4 to 1/2 inch of edge. Or if desired, arrange berries on cheesecake, cover with glaze.
White Chocolate Mousse: Melt chips with 1/4 cup cream in microwave at 70% power for about 1 minute. Stir. If not melted, continue in microwave at 70% power stirring every 20-30 seconds. Cool.
In medium bowl, beat 3/4 cup cream with pudding mix for about 2 minutes. Take one spoonful out into the white chocolate and combine. Add this into the pudding/cream mixture and fold over until combined. Decorate edges of cheesecake with the mousse.
Easter Egg Baskets #SP5


Ingredients:
cream cheese, deli ham, bacon

Directions:
Using a Large nonstick muffin tin  press shredded potatoes into a large size muffin tin on the bottom and up the sides.  Preheat oven 350 degrees place in oven for 10 minutes. Remove and let cool.
Crack 12 eggs whisk add  1 brick of softened  cream cheese, 3 cups shredded cheddar cheese & 1/2 lb finely diced cooked deli ham, .  Pour egg mixture into all 12 simply potato baskets  & bake at 350 degrees for 30 minutes until eggs are done. Using a tooth pick test when it comes out dry they are ready to serve.
While baskets are cooking cook 12 strips of bacon place on papertowel pat dry then hang over a rack to bend into basket handles.  When your Easter Egg Baskets are done remove from oven place 1 piece of bacon on each basket to look like a handle to a basket. Now just serve and enjoy!  Yummy!
Hamburger Gravy
Category: side-dish
By Steven Paul Ray

This is so easy and delicious!  We have enjoyed hamburger gravy in our family for years.

Ingredients:
2 pounds lean ground beef
¼ cup all-purpose flour
1 quart milk
salt and pepper to taste
1 teaspoon onion salt
1 small onion, chopped  (Optional)

Directions:
Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Remove from heat and sprinkle flour over cooked hamburger. Stir until evenly coated and all fat is absorbed. Place skillet over medium heat, add 1/2 of milk and stir until gravy begins to thicken. Add remaining milk until desired consistency has been reached and gravy comes to a boil. Season with salt, pepper and onion salt. Serve over mashed or boiled potatoes, toast or biscuits. Add fresh chopped onion if desired.

Yields: 6 servings

Calories: 505
Fat: 34.5 g
Saturated fat: 14.6 g
Carbohydrates: 12.8 g
Sugars: 8.1 g
Dietary fiber: 0.3 g
Protein: 32.8 g
Cholesterol: 126.5 mg
Sodium: 473.7 mg
Authentic Beef Chuck Goulash


Ingredients:
beef chuck, salt, onions, shortening, sweet paprika, bay leaves, water, beef broth, dill pickle, black pepper, potatoes, potatoes, sour cream

Directions:
in dutch oven or electric skillet: roll beef in paprika, saute in fat., Add rest of ingredients, except sour cream., Bring to slow boil, cover, and simmer for 3-4 hours, checking liquid levels., When done, serve over hot buttered noodles or potatoes --  top w/ sour cream.
Cauliflower Almond Pizza Crust
Category: bread
By whit.meier

This crust puts a healthy twist on a traditional classic. Use this recipe for all your pizza creations! Add your favorite toppings and bake for an additional 10 minutes or until preferred doneness is reached.

Ingredients:
1 head cauliflower, chopped
1 cup almond flour
3  eggs
½ teaspoon oregano
½ teaspoon thyme
½ teaspoon rosemary
1 dash salt
1 teaspoon all-purpose flour

Directions:
Preheat oven to 450 degrees F (230 degrees C). Place cauliflower in a food processor or blender; pulse until broken down into grains the size of rice. Spread on a baking sheet. Roast in the preheated oven until soft, about 10 minutes. Transfer softened cauliflower to a large bowl; add almond flour, eggs, oregano, thyme, and rosemary. Stir well until dough pulls into a ball. Dust a pizza pan with flour; spread dough on the pan with a spatula to form the crust. Bake crust in the preheated oven until golden brown and edges are crispy, about 20 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 thin-crust pizza

Calories: 137.5
Fat: 9.7 g
Saturated fat: 1.2 g
Carbohydrates: 7.7 g
Sugars: 2.4 g
Dietary fiber: 3.6 g
Protein: 7.1 g
Cholesterol: 69.8 mg
Sodium: 96.4 mg
Air Fryer Pasta Chips
Category: appetizers-and-snacks
By Soup Loving Nicole

These pasta chips are crunchy, salty, and addicting. I like them plain but feel free to serve them with a marinara dipping sauce if desired. Store in an airtight container.

Ingredients:
2 cups farfalle pasta
1 tablespoon olive oil
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon salt

Directions:
Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, but do not rinse. Let sit for 2 minutes. Preheat an air fryer to 400 degrees F (200 degrees C). Transfer pasta to a large bowl and drizzle with olive oil. Add Parmesan cheese, garlic powder, Italian seasoning, and salt. Gently stir until evenly combined. Place pasta in the air fryer basket in batches and cook for 5 minutes. Flip with a spatula and cook for 2 to 3 minutes more. Transfer to a paper towel-lined plate. Break apart any pasta chips that have stuck together. Repeat with remaining pasta Allow to cool completely for final crisping.

Prep time: 5 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 8 servings

Calories: 71.6
Fat: 3.4 g
Saturated fat: 1.1 g
Carbohydrates: 7.4 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 3.2 g
Cholesterol: 4.4 mg
Sodium: 222.4 mg
Giada's Pecorino Crackers


Ingredients:
pecorino romano cheese, salt, fresh ground black pepper, cayenne, unsalted butter, all-purpose flour

Directions:
Preheat the oven to 350 degrees F.
Combine the cheese, salt, pepper, and cayenne in a medium bowl and stir to combine. Add the butter.
Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour 1/4 cup at a time, mixing only until incorporated and the mixture holds together.
Place tablespoon-sized balls of the dough on 1 or 2 parchment paper-lined baking sheets, tapping the dough down gently with your fingertips. Bake until just beginning to brown at the edges, about 15 minutes.
Let cool on the baking sheet for a few minutes. Transfer to a serving plate.
Lemon Shrimp With Pasta and Basil


Ingredients:
linguine, other pastas, unsalted butter, fresh lemon juice, basil leaves, fresh ground black pepper, parmesan cheese

Directions:
Cook pasta in a large pan of boiling water for 10 minutes or until al dente., Add shrimp and drain immediately., Return pasta mixture to the pan., Combine next 5 ingredients in a bowl., Toss with cooked pasta and shrimp., Sprinkle cheese over pasta and serve immediately.
Sausage-Brown Rice Casserole


Ingredients:
sausage, cooked brown rice, milk, celery, green pepper, American cheese

Directions:
Cook& stir sausage in Dutch oven until brown; drain.
Stir in rice, milk, celery, green pepper, onion, soup and mushrooms.
Pour into ungreased 2 quart casserole and sprinkle with cheese.
Cook uncovered in 350°F oven until center is bubbly, about 45 minutes.
Delicious Oven Baked  Barbecue  Baby Back Ribs


Ingredients:
barbecue sauce, ketchup, onion, fresh garlic, water, cider vinegar, paprika, honey, dark brown sugar, chili powder, fresh lemon juice, Worcestershire sauce, liquid smoke, black pepper

Directions:
Prepare this sauce a day ahead and chill overnight.
In a saucepan combine all ingredients and bring to a slow boil, stirring occasionally to prevent from scorching (about 30-35 minutes].
You can strain the sauce if desired to remove the onion and garlic, that is optional.
Cool to about room temperature; cover and chill overnight or up to 2 days.
Sprinkle ribs with salt and pepper, then let the ribs sit out for 30 minutes at room temperature before baking.
Set oven to 350 degrees.
Grease a large baking sheet/s.
Place the ribs (meat side up] on baking sheet.
Bake the ribs for 30 minutes.
Remove the ribs and brush on about 1/4 cup prepared sauce over each rack of ribs; return to oven and continue to bake for 20 minutes longer.
After 20 minutes, remove and brush another 1/4 cup over each rack, place back in the oven for another 20 minuters.
Repeat again using 1/4 cup sauce this time for about 25-30 minutes (100 minutes baking time in total].
Cut the ribs into thirds and arrange on a serving platter; rub a bit more sauce over the top of the ribs and serve!
Air Fryer Scotch Eggs
Category: breakfast-and-brunch
By France C

When you make Scotch eggs in your air fryer, you get all the deliciousness without the mess and added fat of deep frying. They make the perfect breakfast or snack, especially when served with the chutney dipping sauce. Cook the eggs to your liking; either hard-boiled or slightly soft, you can't go wrong. You can find mango chutney in the Indian section of your grocery store.

Ingredients:
3 tablespoons Greek yogurt
2 tablespoons mango chutney (such as Patak's®)
1 tablespoon mayonnaise
⅛ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon curry powder
⅛ teaspoon cayenne pepper  (Optional)
1 pound pork sausage (such as Jimmy Dean®)
6  eggs, hard-boiled and shelled
⅓ cup flour
2  eggs, lightly beaten
1 cup panko bread crumbs
cooking spray

Directions:
Combine yogurt, chutney, mayonnaise, salt, pepper, curry powder, and cayenne in a small bowl. Refrigerate until ready to use. Divide pork sausage into 6 even portions. Flatten each portion into a thin patty. Place one egg in the middle and wrap the sausage around the eggs, sealing all sides. Set eggs aside on a plate. Preheat air fryer to 390 degrees F (200 degrees C). Place flour into a small bowl and beaten eggs into another small bowl. Place panko bread crumbs onto a plate. Dip each sausage-wrapped egg into flour, then dip into beaten egg, letting the excess drip off. Roll in bread crumbs and place onto a plate. Spray basket of the air fryer with cooking spray and place eggs into the basket. Do not overcrowd; cook in batches if necessary. Cook for 12 minutes, turning eggs over halfway through. Repeat with remaining eggs. Serve with dipping sauce.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 407.2
Fat: 27.8 g
Saturated fat: 8.8 g
Carbohydrates: 21.5 g
Sugars: 2.8 g
Dietary fiber: 0.4 g
Protein: 21.4 g
Cholesterol: 284 mg
Sodium: 944.9 mg
Apple Cider Doughnuts
Category: bread
By A Michelle

Wonderful and warm, these donuts are delicious! Though perfect for fall, these treats are great year-round. I even make the batter the night before and then finish them in the morning. I also like to dust them with powdered sugar...YUM!

Ingredients:
2 cups white sugar, divided
1 tablespoon ground cinnamon
1 ½ cups apple cider
3 ¾ cups all-purpose flour, divided
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
¼ cup butter, melted
2  eggs, lightly beaten
1  egg yolk, lightly beaten
6 cups vegetable oil for frying

Directions:
Mix 1 cup sugar and 1 tablespoon cinnamon together in a resealable freezer bag. Bring apple cider to a boil in a saucepan; cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Remove from heat and cool. Whisk 1 cup flour, 1 cup sugar, baking powder, 2 teaspoons cinnamon, and salt together in a large bowl. Mix butter, eggs, egg yolk, and cooled cider together in a separate bowl until smooth; stir into flour mixture. Stir remaining 2 3/4 cup flour into mixture until dough is smooth. Refrigerate dough for 10 minutes. Heat oil in a large pot or deep-fryer to 375 degrees F (190 degrees C). Turn dough onto a well-floured work surface using floured hands; pat dough into 1/2-inch thickness. Cut dough into doughnuts using a doughnut cutter or 2 round cookie cutters (1 large and 1 small). Gather scraps and re-pat dough to cut out as many doughnuts as possible. Carefully slide doughnuts, working in batches, into hot oil; fry until doughnuts rise to the surface and begin to brown, 2 to 3 minutes. Flip doughnuts and continue frying until opposite side is browned, about 1 1/2 minutes. Remove doughnuts with a slotted spoon and place on a paper towel-lined plate to cool until easily handled, about 1 minute. Toss cooled doughnuts in the reserved bag of cinnamon-sugar. Bring oil back to 375 degrees F (190 degrees C) before frying next batch.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 24 servings

Calories: 219
Fat: 8.2 g
Saturated fat: 2.1 g
Carbohydrates: 34.2 g
Sugars: 18.5 g
Dietary fiber: 0.8 g
Protein: 2.7 g
Cholesterol: 29.1 mg
Sodium: 159.5 mg
Cashew Nut Cheese
Category: appetizers-and-snacks
By mollymariephoto

This is a non-dairy 'cheese' recipe made from cashews (or cashew butter). It is a great cheese substitute and can be used on a roasted red pepper panini sandwich, a fancy ham and cheese sandwich, an artichoke heart wrap (that recipe is soon to come), etc.

Ingredients:
2 cups unsalted roasted cashews
2 ½ tablespoons vegetable oil
1 teaspoon white sugar  (Optional)
¼ cup almond milk
2 tablespoons tahini
½ teaspoon onion powder
½ teaspoon salt  (Optional)
¼ teaspoon garlic powder
¼ teaspoon ground white pepper
1  red bell pepper, chopped
1 tablespoon lemon juice
1 ½ cloves garlic, peeled

Directions:
Blend cashews, oil, and sugar together in a food processor or blender until smooth. Add almond milk, tahini, onion powder, salt, garlic powder, and white pepper; blend until well mixed. Add red bell pepper, lemon juice, and garlic and blend until creamy.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 1/2 cups

Calories: 212.3
Fat: 17.8 g
Saturated fat: 3.3 g
Carbohydrates: 11 g
Sugars: 2.1 g
Dietary fiber: 1.4 g
Protein: 4.9 g
Sodium: 299.7 mg
White Chocolate Cranberry Biscotti


Ingredients:
flour, baking powder, salt, butter, sugar, eggs, vanilla, white chocolate baking squares

Directions:
Preheat oven to 325°F Mix flour, baking powder and salt in small bowl. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.
Bake 30 minute or until lightly browned. Remove from baking sheet. Place on cutting board; cool 5 minute Using a serrated knife, diagonally cut each log into 12 slices; place upright on baking sheet, 1/2 inch apart. Bake an additional 15 to 18 minute or until slightly dried. Remove from baking sheet. Cool on wire racks.
Dip biscotti in melted chocolate. (Or drizzle chocolate over biscotti.] Let stand until set. Store in tightly covered container at room temperature.
Variation:  omit melted semi-sweet baking chocolate. Sprinkle cooled biscotti with powdered sugar. Or, drizzle with combined 1 cup powdered sugar and 2 tablespoons orange juice. Let stand until set.