xiaoxl/recipe_data huggingface dataset:
Layered Brownies


Ingredients:
butter, margarine, sugar, eggs, all-purpose flour, pecans, butter, powdered sugar, half-and-half, vanilla extract, butter

Directions:
Microwave chocolate and butter in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Add sugar and eggs, stirring until blended. Stir in flour and chopped pecans. Pour into a lightly greased, aluminum foil-lined 13- x 9-inch pan.
Bake at 350° for 20 to 23 minutes. Cool on a wire rack 1 hour.
Spread cooled brownies with Vanilla Cream Topping; chill 45 minutes. Pour Brownie Glaze over Vanilla Cream Topping, and spread evenly. Chill 1 hour. Let stand at room temperature 15 minutes; cut into 1-inch squares.
Vanilla Cream Topping:   Stir together butter, sugar, half-and-half, and vanilla until smooth.
Brownie Glaze:   Microwave chocolate squares and butter in a 1-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice.
Herb-Crusted Pork Loin


Ingredients:
stone ground dijon mustard, butter, honey, fresh dill, green onions, lemon peel, boneless pork loin roast

Directions:
Preheat oven to 375 degrees F.
In a medium bowl, whisk together mustard, butter and honey.  In another bowl, combine dill, green onions and lemon peel.
Sprinkle pork all over with 2 teaspoons kosher salt and 1/2 teaspoons pepper.  Brush generously with mustard mixture.  Transfer half of herb mixture pressing to adhere.
Place pork on rack in small roasting pan.  Roast 1 hour to 1hr. 10 minutes or until cooked through (when meat thermometer reaches 145 degrees F].  Remove from oven.  Let stand 15 minutes.  To serve, sprinkle roast with reserved herb mixture before slicing.
Roasted Carrots and Cauliflower with Thyme
Category: fruits-and-vegetables
By carina

My whole family loves this dish, even cold! This goes very well with all roasted meats.

Ingredients:
1 pound carrots, peeled and sliced
1 head cauliflower, trimmed and cut into bite-size florets
3 tablespoons olive oil
2 tablespoons chopped fresh thyme
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
1 cup grated Parmesan cheese, or more to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil. Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 175.5
Fat: 10.9 g
Saturated fat: 3.3 g
Carbohydrates: 13.6 g
Sugars: 6 g
Dietary fiber: 4.7 g
Protein: 7.9 g
Cholesterol: 11.7 mg
Sodium: 672.9 mg
Zucchini Chocolate Oatmeal Bites
Category: appetizers-and-snacks
By Megan Olson

Zucchini Chocolate Oatmeal Bites make a stunning homemade snack. Made with shredded zucchini, oats and nut butter, these no-bake, gluten-free, low-calorie bites will soon be your new easy go-to summer snack!

Ingredients:
1 ¼ cups gluten-free oats
½ cup almond butter
½ cup coarsely shredded zucchini
¼ cup dairy-free mini chocolate chips
3 tablespoons honey
3 tablespoons flaxseed meal
¼ teaspoon ground cinnamon

Directions:
Mix oats, almond butter, zucchini, chocolate chips, honey, flaxseed meal, and ground cinnamon in a large bowl until combined. Divide mixture into 18 bite-sized pieces and roll into balls. Arrange in a storage container and refrigerate until set, about 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 18 bites

Calories: 99.3
Fat: 6.4 g
Saturated fat: 1.3 g
Carbohydrates: 10.5 g
Sugars: 3.3 g
Dietary fiber: 1.7 g
Protein: 2.3 g
Sodium: 32.4 mg
Bread and Celery Stuffing
Category: side-dish
By Carlota Chmielewski

An easy stuffing recipe for a 10 to 12 pound turkey.

Ingredients:
1 (1 pound) loaf sliced white bread
¾ cup butter or margarine
1  onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth

Directions:
Let bread slices air dry for 1 to 2 hours, then cut into cubes. In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well. Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 2 hrs
Yields: 10 servings

Calories: 254.4
Fat: 15.5 g
Saturated fat: 9.1 g
Carbohydrates: 24.7 g
Sugars: 2.8 g
Dietary fiber: 1.5 g
Protein: 4.4 g
Cholesterol: 36.6 mg
Sodium: 613.1 mg
Lamb Cutlets Marina


Ingredients:
light olive oil, lamb cutlets, garlic, grainy mustard, fresh rosemary, sea salt, cracked pepper

Directions:
Preheat oven to 200c.
Sprinkle olive oil over the base of the baking dish.
Lay cutlets in the dish, rubbing them with the oil.
Cover cutlets with crushed garlic, mustard and rosemary, then season with the salt and pepper.
Place in the oven and cook for 25-30 minutes, turning once, until the cutlets ar browned and crispy.
If desired, serve on a bed of couscous with your favourite steamed vegetables.
Capeta Batida (Devil's Shake)


Ingredients:
ground cinnamon, milk, sweetened condensed milk, cachaca

Directions:
Combine ingredients in a shaker filled with ice., Shake vigorously and strain into chilled martini glasses.
Woody's Pizza Crust


Ingredients:
water, active dry yeast, sugar, olive oil, salt, all-purpose flour, cornmeal

Directions:
In a mixing bowl add yeast and sugar to hot water. Then add oil, salt and pizza seasoning and mix thoroughly (add enough seasoning to cover the whole surface layer of liquid - or to your preferred taste. Oregano and basil should be majority and pepper should be about 2-3 shakes].
Add flour and mix up to 30 revolutions.
Let rise in a warm and moist place for 20 minutes (I always put a cheese cloth over my bowl and put it in the oven with a pie plate of hot water below it.].
When dough is done rising, begin preheating oven to 425 degrees.
Punch down dough and kneed in hands and bowl. Keep moving. Sprinkle cornmeal in a thin layer over pizza pan (circular with holes works well] and roll dough out on pan as thick or thin as you like. (Dough will rise at the edges during cooking so you can roll out evenly.].
Add desired sauce, meat, veggies and cheese (I like Don Pepino's the best - huge difference!].
Bake in 425 degree oven for 15-20 minutes.
Mixed Vegetable Casserole
Category: side-dish
By Linna

Vegetables in a creamy, cheesy sauce.  Everyone wants the recipe after they have tried it!

Ingredients:
2 (15 ounce) cans mixed vegetables, drained
1 small onion, diced
1 (10.75 ounce) can  condensed cream of chicken soup
1 cup mayonnaise
1 cup shredded white Cheddar cheese
36  buttery round crackers, crushed

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese.  Mix well and spread mixture into a 9x13 inch baking dish.  Top with the cracker crumbs. Bake about 30 minutes, or until browned and bubbly.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 589.3
Fat: 42.9 g
Saturated fat: 10.2 g
Carbohydrates: 35.4 g
Sugars: 8.8 g
Dietary fiber: 5.1 g
Protein: 13.9 g
Cholesterol: 38.7 mg
Sodium: 1434.7 mg
Asian Green Beans


Ingredients:
fresh green beans, soy sauce, vinegar, garlic clove

Directions:
Wash the beans and snap the ends off. Blanche them in boiling water for 3-4 minutes. Drain immediately and put into an ice cold water bath to retain crispness.
Mix remaining ingredients in a small bowl.
Pour over cooled green beans and refrigerate for at least half an hour, then serve. The longer they marinate the more intensely the flavors will develop.
Sweet Corn Cake
Category: bread
By Lee Ann Clarke

A Mexican sweet corn cake with a spoon bread consistency.

Ingredients:
½ cup butter, softened
⅓ cup

¼ cup water
1 ½ cups frozen whole-kernel corn, thawed
¼ cup cornmeal
⅓ cup white sugar
2 tablespoons heavy whipping cream
¼ teaspoon salt
½ teaspoon baking powder

Directions:
In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed. Using a food processor,  process thawed corn, but leave chunky. Stir into the butter mixture. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 - 8x8 inch pan

Calories: 272.7
Fat: 18.1 g
Saturated fat: 11 g
Carbohydrates: 27.9 g
Sugars: 12.5 g
Dietary fiber: 2.1 g
Protein: 2.6 g
Cholesterol: 47.5 mg
Sodium: 256.9 mg
Easy Chicken Pot Pie / Pies


Ingredients:
boneless skinless chicken breasts, chicken broth, peas, carrots, butter, all-purpose flour, baking powder, white pepper

Directions:
Preheat oven to 350 degrees F.
Boil the chicken breasts in 5-6 cups water for 20-25 minutes then place on a plate to cool.
In a mixing bowl, use a whisk to blend the creme of mushroom soup (you COULD use creme of celery soup as a substitute], and the chicken broth.
Drain the carrots and peas, then add them to the soup blend.
Slice the boiled chicken into 1/2 inch chunks and stir it into the soup-vegetable blend.
Assemble 5, 5-inch ramekins or similar oven-proof bowls and spray them with PAM.
Distribute the mix among the 5 bowls evenly. Fill to about 3/4 of an inch from the top edges.
Melt the butter and pour an equal amount on top of the mix of each filled ramekin. Use all the butter.
In another mixing bowl, mix the flour, baking powder, white pepper and milk.
When the flour mix is slightly thicker than pancake batter and smooth (you may have to add an additional 2 or 3 tablespoons of milk], distribute the batter on top of the butter in each of the five bowls. DO NOT stir the butter or the batter into the soup mix!
Slightly spread the batter across the tops, using a tablespoon to do so. Do not bother to spread the batter from edge to edge.
Place the ramekins on a cooking tray and bake at 350 degrees F. for 50-60 minutes.
Remove from the oven and serve when the tops are golden brown.
Grilled Portabella With Thyme & Garlic


Ingredients:
extra virgin olive oil, garlic cloves, fresh thyme leave, salt, portabella mushrooms

Directions:
Combine the stock, olive oil, vinegar, garlic, thyme, and salt in a large plastic bag.  Arrange the mushroom caps in one layer in the marinade, turning once to coat.  Seal the bag, pressing out excess air.  Marinate the mushrooms at room temperature, turning occasionally, for about 1 hour.
Prepare broiler or grill.  Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray.  Position the cooking rack 4 inches (10 cm] from the heat source.
Arrange the mushrooms on the rack or broiler pan and grill or broil, turning often, until tender, about 7 minutes.
Slice thinly and serve warm.
Lime Cilantro Rice
Category: side-dish
By Chris Beth S

Easy and delicious! Great with salmon, chicken, or turkey tacos.

Ingredients:
2 cups water
1 tablespoon butter
1 cup long-grain white rice
1 teaspoon lime zest
2 tablespoons fresh lime juice
½ cup chopped cilantro

Directions:
Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes. Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

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

Calories: 84.5
Fat: 3.1 g
Saturated fat: 1.9 g
Carbohydrates: 12.7 g
Sugars: 0.6 g
Dietary fiber: 1.2 g
Protein: 2.4 g
Cholesterol: 7.6 mg
Sodium: 28.5 mg
Sugo Rosso (Red Sauce)
Category: side-dish
By she_cooks

This fresh, simple pasta sauce is an Italian staple and a mouthwatering delight.

Ingredients:
2 large tomatoes
2 tablespoons olive oil
2 cloves garlic, crushed
½ teaspoon salt
4 large basil leaves, chopped

Directions:
Bring a pot of water to a boil. Cook the tomatoes in boiling water until the skin begins to split, about 1 minute. Immediately remove the tomatoes and plunge into ice water for several minutes to stop the cooking process. Remove the tomatoes from the ice water; remove and discard the tomato skins. Cut the tomatoes into chunks. Blend the tomatoes in a food processor until smooth. Heat the oil in a saucepan over medium heat; warm the crushed garlic in the oil until fragrant, being careful not to brown, 1 to 2 minutes. Add the blended tomatoes and salt; bring the mixture to a simmer and cook until the sauce thickens, 10 to 15 minutes. Remove the sauce from the heat and stir the basil through the sauce. Allow the sauce to sit for a few minutes to allow the flavor from the basil to blend into the sauce.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 156.9
Fat: 13.9 g
Saturated fat: 1.9 g
Carbohydrates: 8.2 g
Sugars: 4.8 g
Dietary fiber: 2.3 g
Protein: 1.8 g
Sodium: 591.3 mg
Brown Sugar Buns or Rolls


Ingredients:
unsalted butter, brown sugar, flour, baking powder, salt, shortening, milk

Directions:
Lightly grease a 12 cup muffin tin (I've used cooking spray and shortening with equal success].
Cream together butter and brown sugar in small bowl and place a generous teaspoon of mixture in each muffin cup.  Set the rest aside.
In a large bown mix together flour, baking powder and salt.  Using a pastry blender, 2 knives or a fork incorporate shortening into flour until they're fully combined.
Make a well in the center and gradually add milk, stirring with a fork until a moist dough forms.
Turn dough out onto a floured surface and with a floured rolling pin roll as close as possible to a 30 x 30 cm (12 X 12 inch] square.  Trim to form a square.
Spread reserved brown sugar and butter mixture over top, reaching all 4 sides.  An offset spatula works really well for this!
Roll dough towards you and reposition seam side down.  Slice in half, and then into quarters.  Cut each quarter into 3 pinwheels, approx 1 inch each.
Place 1 roll in each muffin cup, with the filling up.
Bake in a preheated 425 oven for 12 minutes.  I find they come out better when I turn my convection off so you may want to try that as well, if it applies.  Keep an eye on them for the last couple of minutes -- you want to remove them from the oven while the sugar is still bubbling.
Use a spoon to remove them to a rack to cool right away, before the sugar cools.  I put waxed paper under the rack to make clean up easier.
Enjoy!
Tia's Crock Pot Spicy Chicken Cacciatore


Ingredients:
skinless chicken breasts, red pepper flakes, black pepper, garlic, green bell pepper, red bell pepper, fresh mushrooms, onions, tomatoes seasoned with basil garlic & oregano, bay leaf, fresh basil leaves, zucchini, red wine, butter, half-and-half, parmesan cheese

Directions:
Place chicken in crock pot bone side up.
Add all seasonings and vegetables on top of chicken, including the optionals if using stop at the butter.
Then add the 2 jars of pasta sauce on top. I cook on high for 3-4 hours depending on how thick the chicken breasts are, stirring occasionally.
When the internal temperature reaches 180°F using a meat thermometer, I remove the chicken and debone, placing meat back into the sauce.
I then add the butter, whipping cream and continue to cook for another hour on warm.
About 10 minutes before serving, I  add the parmesan cheese.
Serve over pasta or I use extra wide egg noodles with warm crusty bread!
Lechon Manok (Pinoy Roast Chicken)
Category: meat-and-poultry
By Mekmolek

Juicy whole chicken roasted or cooked on a rotisserie. It remains a popular street food in the Philippines. It's best to give it time to marinate so that the flavors meld together. Serve it with Nina's Lechon Sauce.

Ingredients:
1  onion, chopped
15 cloves garlic, minced
¼ cup calamansi juice
¼ cup fish sauce (patis)
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon brown sugar
1 whole chicken, cleaned and patted dry
1 tablespoon vegetable oil
6  lemongrass stalks, or more to taste
3  bay leaves

Directions:
Combine onion, garlic, calamansi juice, fish sauce, salt, black pepper, and brown sugar in a bowl to make marinade. Place chicken in a roasting pan. Rub marinade over chicken, including inside the cavity. Let chicken marinate in the refrigerator, about 4 hours. Reserve leftover marinade in the bowl. Preheat oven to 400 degrees F (200 degrees C). Trim lemongrass, discarding tough outer stalks. Pound inner stalks with a heavy object until bruised. Place lemongrass and bay leaves inside the chicken cavity. Stir oil into the leftover marinade in the bowl. Roast chicken in the preheated oven, basting with the oil mixture from time to time, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 60 to 90 minutes. Remove chicken from the oven and allow to rest in a warm area for 15 minutes before serving.

Prep time: 25 mins
Cook time: 1 hr
Total time: 5 hrs 40 mins
Yields: 6 servings

Calories: 319.3
Fat: 11.9 g
Saturated fat: 3 g
Carbohydrates: 13.2 g
Sugars: 3.3 g
Dietary fiber: 0.9 g
Protein: 38.8 g
Cholesterol: 113.6 mg
Sodium: 1231.3 mg
Bombay-Style Curried Eggs


Ingredients:
eggs, milk, salt, fresh ground pepper, ghee, butter, mushroom, scallions, red chili peppers, green chili pepper, gingerroot, tomatoes, turmeric, ground cumin, fresh cilantro

Directions:
Beat the eggs, milk, salt, and pepper together in a large bowl until well blended.
Heat the ghee or butter in a large skillet over medium heat, and when hot add the mushrooms, scallions, chili, and ginger root.
Saute, tossing often, until the mushrooms are tender, about 10 minutes.
Add the tomato, turmeric, and cumin, and cook 3 minutes more, or until the tomato is heated through and tender.
Reduce the heat to medium-low.
Pour in the egg mixture and cook, stirring constantly with a spatula, until the eggs are set yet still very creamy; do not let them dry out.
Serve immediately, garnished with cilantro.
Serve some naan or chapatis and a fruit salad, and there you have it!
Egg Curry


Ingredients:
eggs, coconut, poppy seed, cashews, tomatoes, red chili powder, coriander powder, fennel seed, onion, coriander leaves

Directions:
Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside.
Heat oil in a skillet.
Add the chopped onion and saute.
Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste.
Add 1 big cup of water.
Cook on low flame for 5 minutes.
Break eggs into it.
Cover.
Allow to cook on low flame for 5 minutes.
Turn each egg carefully and allow it to cook for another 5 minutes on low flame.
Garnish with corriander leaves and serve hot with hot rotis.
Creamy Greek-Style Caprese Salad


Ingredients:
cucumber, grape tomatoes, green onions, mozzarella cheese, low-fat yogurt, garlic powder, salt

Directions:
Seed and chop cucumber., Cut tomatoes in half., Slice green onions including white portion thinly., Using medium bowl, add all veggies and pearl mozzarella cheese., Add Greek yogurt and seasonings and mix until coated., Refrigerate until ready to serve.
Dreamy “Mac & Cheese” Spaghetti Squash


Ingredients:
flour, salt, pepper, milk, cheese, spaghetti squash, green bell pepper, green onion, parmesan cheese

Directions:
Preheat oven to 350*F.
Spray a small casserole dísh wíth cookíng spray. Set asíde.
In a small saucepan, over medíum heat, whísk together flour and salt and pepper. Slowly whísk ín mílk untíl smooth. Cook and stír untíl thíckened.
Remove from heat and stír ín Tex-Mex cheese untíl melted and smooth.
ín a bowl, stír the cheese sauce ínto the cooked spaghettí squash untíl well combíned. Spread ín prepared casserole dísh.
Sprínkle wíth the green pepper, oníon, peas, and Parmesan cheese.
Bake at 350 for about 20 mínutes, untíl cheese ís melted and squash ís heated through.
Remove from heat and enjoy the entíre dísh for 220 caloríes, 9 fat, 20 carbs, and 17 proteín.
Fried Fish Tacos with Chipotle-Lime Salsa
Category: world-cuisine
By Nurjahan Boulden

Crunchy fried fish tacos with a delicious and easy homemade chipotle salsa! My husband loves these, and it's a great summer meal to eat outside with a beer or a margarita. Yummy!

Ingredients:
1 cup all-purpose flour
1 cup panko bread crumbs
1 tablespoon seasoned salt
1 teaspoon garlic powder
¼ teaspoon lemon pepper
¼ teaspoon ground black pepper
¼ teaspoon onion powder
⅛ teaspoon cayenne pepper
2  eggs
¼ cup oil
1 pound tilapia fillets, cut into chunks
24  corn tortillas
½ (8 ounce) bottle ranch dressing, or to taste
¼ cup hot chunky salsa
½  lime, juiced
1  canned chipotle chile, thinly sliced
1 small head shredded cabbage, or to taste

Directions:
Place 1/2 cup flour in a small bowl. Combine remaining flour with panko bread crumbs, seasoned salt, garlic powder, lemon pepper, black pepper, onion powder, and cayenne pepper in a shallow bowl. Whisk eggs in a separate small bowl. Heat oil in a large skillet over medium-high heat. Roll tilapia in flour, dip in the egg mixture, roll in the panko-flour mixture, and place in the hot oil. Fry until light brown, about 3 minutes per side. Place on a paper towel-lined plate. Heat tortillas in a separate skillet over medium-low heat. Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa. Divide tilapia over the warmed tortillas and serve with salsa and cabbage.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 24 tacos

Calories: 166.6
Fat: 6.5 g
Saturated fat: 1.1 g
Carbohydrates: 21.3 g
Sugars: 1.6 g
Dietary fiber: 2.7 g
Protein: 7.4 g
Cholesterol: 23.8 mg
Sodium: 239.7 mg
Sicilian Fig Cookies
Category: world-cuisine
By Letricia

A delicious fig-filled pastry.  You may substitute the figs with dried apricots or dates. Hazelnuts can also be used in place of the walnuts.

Ingredients:
2 ½ cups all-purpose flour
¼ teaspoon salt
2 ½ teaspoons baking powder
½ cup white sugar
1 cup unsalted butter
2  eggs
½ teaspoon vanilla extract
¼ cup milk
2 cups chopped dried figs
1 cup raisins
1 large orange
2 cups toasted walnuts, chopped
1 cup honey
½ cup dark rum
1 teaspoon ground cinnamon

Directions:
To make Pastry:  Combine flour, sugar, baking powder and salt in a large mixing bowl. Add the butter, eggs, vanilla and milk.  Stir into a smooth dough.  Remove dough from bowl and shape into a circle.  Cut into 4 equal pieces, wrap in plastic and chill. To make the Filling: Use the zest and juice of the orange and place in large bowl.  Mix in figs, raisins and nuts.  Process in food processor until evenly chopped.  Stir in honey, rum and cinnamon, and set aside. Preheat oven to 400 degrees F (200 degrees C).  Grease cookie sheets. Remove dough from refrigerator.  Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick.  Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface.  Brush top inch of each with cold water.  About 1/3 of the way up from the bottom of the dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of the dough over  the filling and press to seal edges.  Cut each strip into 1-inch rectangles and place on cookie sheets.  Repeat with remaining sections of dough. Bake 13 to 16 minutes, or until tops are golden. Let cool on cookie sheets for 10 minutes.  Transfer to wire racks.

Yields: 6 dozen

Calories: 107.1
Fat: 5 g
Saturated fat: 1.9 g
Carbohydrates: 14.7 g
Sugars: 9.8 g
Dietary fiber: 1.2 g
Protein: 1.4 g
Cholesterol: 12 mg
Sodium: 28.8 mg