xiaoxl/recipe_data huggingface dataset:
Cofer Baked Beans


Ingredients:
great northern beans, green pepper, cooked ham, spicy brown mustard, ketchup, barbecue sauce, sugar-free maple syrup

Directions:
"Mix all together & pour into a lightly sprayed casserole or baking dish.  Bake at 350 degrees for one hour."
Famous Fresh Blueberry Pie


Ingredients:
fresh blueberries, sugar, minute tapioca, ground cinnamon, water, fresh lemon juice

Directions:
Preheat oven to 375ºF.
Remove the 2 pie crust dough rolls from the refrigerator to warm to room temperature per package instructions.  The one I use says to leave them out for approximately 10-15 minutes.
Wash the berries and dry them well. I use a towel and lightly roll the berries across it to make sure they are dry.  Set aside.
Using a large mixing bowl, combine the sugar, tapioca, and cinnamon.  Mix well.
Add the water and lemon juice to the sugar mixture, stir together until the resulting syrup is an equal consistency.
Add the berries to the bowl, lightly fold them into the syrup to coat them.
Line the bottom of the 9" deep-dish pie plate with 1 pie crust.  Make sure to lightly press down to seal it to the plate, and push out the bubbles.  Allow the edge of the crust to overlap the rim of the pie plate.
Fill the bottom crust with the berry mixture, allow about 1/2 inch of vertical space between the top of berry filling and the rim of pie plate.  Thus, you may not use all of the berry mixture.
Cover the filled pie plate with the second crust, use your fingers and/or a fork to seal the edges of the top and bottom crusts together at the rim of the plate.  Trim the excess off the edge.
Use a knife to cut holes in the top crust to ensure the pie filling is ventilated.  This can either be as elaborate as a lattice or simply just round holes spaced evenly over the surface.  This is your chance to be creative.
Bake at 375ºF for 1 hour or until filling is bubbly and crust is golden brown.
Allow to cool on rack before serving, and enjoy the pie my husband calls his "favorite cake!".
Fruit Quick Bread


Ingredients:
butter, sugar, vanilla, salt, lemon juice, baking soda, sour cream, flour, eggs

Directions:
Preheat oven to 350*.
Blend butter, sugar, vanilla, salt and lemon juice. Beat in eggs one at a time.
Dissolve baking soda in sour cream, and add to butter mixture.
Fold in flour, preserves, nuts and food coloring.
Pour batter into two greased and floured loaf pans.
Bake 35-40 minutes.
(The photo I posted to this recipe in Oct. '05 was made with peach preserves. ;] ].
Chocolate Marshmallow Icing


Ingredients:
butter, margarine, sugar, evaporated milk, marshmallows, vanilla extract

Directions:
Combine butter, sugar, and evaporated milk in a saucepan., Bring to a boil., Cook for five minutes and then add remaining ingredients., Beat until spreading consistency.
Pork and Pepper Stew
Category: soups-stews-and-chili
By Linda

A spicy stew made with pork tenderloin and 4 types of peppers. A family favorite that is best served over rice.

Ingredients:
¼ cup bacon grease
2 pounds pork tenderloin, cut into 1/2 inch strips
¼ cup butter
3  onions, thinly sliced
2 tablespoons all-purpose flour
3 tablespoons paprika
1  green bell pepper, cut into strips
1  red bell pepper, cut into strips
1  yellow bell pepper, cut into strips
2  fresh jalapeno peppers, sliced into rings
1 cup beef stock
3 tablespoons tomato paste
2 large cloves garlic, peeled and minced
1 teaspoon salt
1  bay leaf

Directions:
Heat bacon grease in a large pot over medium heat. Stir in the pork, and cook until evenly browned. Remove pork and liquid from the pot, and set aside. In the large pot, melt the butter over medium heat, and saute the onions until tender and lightly browned. Mix in the flour and paprika, and, stirring constantly, cook until thickened. Mix pork, green bell pepper, red bell pepper, yellow bell pepper, and jalapeno peppers into the pot. Stir in the beef stock, tomato paste, garlic, salt, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 1 to 1 1/2 hours, stirring occasionally.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 408.4
Fat: 23.7 g
Saturated fat: 10.7 g
Carbohydrates: 14.8 g
Sugars: 5.6 g
Dietary fiber: 3.7 g
Protein: 34.2 g
Cholesterol: 128 mg
Sodium: 736.7 mg
Quick Gratin of Beans and Bacon


Ingredients:
onion, olive oil, fresh thyme, smoked bacon, haricot beans, creme fraiche, fresh parmesan cheese

Directions:
Preheat oven to 200°C.
pour oil into a shallow pan and cook the onions till soft and golden.
stir thyme into the onions and cut bacon into short pieces and add to the pan, stirring occasionally until pale gold and fragrant.
drain the beans and rinse under cold water.
tip into the onion mix and add the creme fraiche and stir till bubbling.
check the seasoning, you will probably need both salt and pepper.
transfer to a baking dish and sprinkle parmesan over the top. Bake for approximately 30 mins or until top is crisp and the sauce is bubbling around the edges.
Sweet 'n' Spicy Chicken


Ingredients:
boneless skinless chicken breasts, canola oil, salsa, brown rice

Directions:
Place taco seasoning in a large resealable plastic bag along with the cubes of chicken, tossing to coat!
Heat oil in a large skillet & brown chicken until no longer pink, about 12-15 minutes.
Combine salsa & preserves & stir the mixture into the skillet with the chicken.
Bring to a boil, then reduce heat, cover & simmer 2-3 minutes or until heated through.
Serve with rice.
Whole Roasted Chicken


Ingredients:
whole chickens, chicken broth, potatoes, carrots, onions, apple, garlic cloves, olive oil, poultry seasoning, pepper, sea salt

Directions:
Preheat oven to 350 degrees.
Chop apple and one onion into large chunks.  Stuff into cavity of chicken along with the garlic (peeled].  Save any apple chunks that won't fit.
Spray 9x13 baking dish with nonstick cooking spray.  Place chicken back-up into baking dish.  Baste chicken liberally with olive oil, then sprinkle with dried seasoning of your choice.
Chop the carrots into 1-1.5" pieces.  Chop the potatoes and remaining onion into similar-sized pieces and place into baking dish around the chicken.  Add any leftover apple.
Pour half of the can of chicken broth over vegetables in the dish.  Season vegetables with sea salt and freshly ground pepper to taste.
Bake in preheated oven for 60-80 minutes, or 20 minutes per pound of chicken.
Halfway through baking, add the remaining half can of chicken broth to the pan.
Cool for 5 minutes, covered with aluminum foil, before serving.
Garlic Shrimp Stir-Fry


Ingredients:
garlic, butter, medium shrimp, fresh snow peas, green pepper, fresh basil, fresh parsley, salt, pepper, chicken broth

Directions:
In lg skillet, saute garlic in butter 1 minute.
Add all remaining ingredients EXCEPT chicken broth.
Cook and stir for 5 minutes.
Add broth; cook 1 more minute.
Littlemafia's Persian Grated Apples


Ingredients:
apples, lime, sugar, rose water

Directions:
Peel the apples and grate into a clear glass bowl., Stir in the lemon juice to prevent discoloration., Add sugar, rose water, and mix gently., Cover and refrigerate 3-4 hours., To serve, top with finely crushed ice and garnish with lemon.
Simple Miso Soup


Ingredients:
water, miso, tofu, scallion, daikon radishes, turnip, cucumber

Directions:
Combine the water and kombu in a soup pot and bring to a simmer., Remove the kombu., Add in your desired additions., Dissolve the desired amount of miso in just enough warm water to make pourable., Stir into the broth and remove from the heat., Serve at once.
Garlic & Dill Pickled Cucumbers (Gherkins)


Ingredients:
cucumber, sea salt, garlic, dill, vinegar, water

Directions:
Wash and prick the cucumbers with a silver fork.
put a layer into a plastic bowl, then sprinkle with salt until all are covered with salt.
(leave for approx 4 hrs].
Put vinegar and water together in a saucepan cook on low heat.
Thin slice the garlic and add to the vinegar solution, add the dill (or dill seed if you cannot get fresh] 2 teaspoons of coriander seeds, simmer for 5 minutes.
Take off heat.
After 4 hours the cucumbers will be saturated with water (the salt dehydrates them ie removes the liquid from the cucumbers].
Wash the cucumbers 3 times in fresh water, shake dry!
add to the vinegar mixture.
The dedhydrated cucumbers absorb this wonderful dill/garlic flavour and believe it or not are ready to eat the next day!
Lemon Sorbet
Category: desserts
By FLASHDANCE16

Lovely Lemon Sorbet to cleanse your palate after a meal!

Ingredients:
1  lemon's peel, finely diced
1 cup water
½ cup sugar
½ cup lemon juice
½ cup carbonated mineral water
6  strips of lemon zest, for garnish

Directions:
In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool. In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel. If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.

Prep time: 15 mins
Cook time: 1 day
Total time: 1 day
Yields: 6 servings

Calories: 71
Carbohydrates: 18.9 g
Sugars: 17.3 g
Dietary fiber: 0.4 g
Protein: 0.1 g
Sodium: 0.6 mg
Mini Savory Clafouti


Ingredients:
butter, cornstarch, eggs, kosher salt, cayenne, cheese, fresh herbs, flat leaf parsley

Directions:
Position rack in the top third of the oven and preheat to 450°; butter muffing tins.
Put the cornstarch in a medium bowl.
Whisking steadily, slowly pour in 1/2 cup of milk, mixing until quite smooth.  Whisk in whole eggs and yolks, mixing again until smooth and gradually rest of the milk, the cream, salt and cayenne.
Put 1/2 tsp of the grated or crumbled cheese and and pinch of the fresh herbs into each of the muffing cup; add 2 tbsp of the batter.
Bake for 15 to 18 minutes.
Quick and Easy Chicken Lazone
Category: meat-and-poultry
By Yoly

An ideal weeknight dinner that is ready in less than 20 minutes. Serve over or with noodles, rice, or potatoes. Quick, easy, and delicious. Top with chiffonade basil leaves.

Ingredients:
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons onion powder
½ teaspoon ground black pepper
1 pound boneless, skinless chicken breasts, cut into strips
4 tablespoons butter, divided
1 cup heavy whipping cream
1 pinch salt to taste

Directions:
Combine garlic powder, chili powder, onion powder, and pepper in a shallow dish. Add chicken strips and toss until coated on all sides. Melt 2 tablespoons butter in a skillet over medium-high heat. Add seasoned chicken strips. Cook and stir until browned on all sides, 4 to 5 minutes. Remove cooked chicken strips from skillet and set aside. Keep skillet on medium heat and pour in heavy whipping cream to deglaze skillet, scraping up all brown bits. Lower heat and simmer until sauce has reduced by half, 5 to 7 minutes. Add remaining 2 tablespoons butter and stir until melted. Add chicken back to skillet and heat until chicken is warmed thoroughly. Season with salt.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 445.6
Fat: 36.5 g
Saturated fat: 21.8 g
Carbohydrates: 4.4 g
Sugars: 0.9 g
Dietary fiber: 0.7 g
Protein: 25.4 g
Cholesterol: 176.6 mg
Sodium: 213.8 mg
Chipotle Lime Chicken Wings


Ingredients:
chicken wings, honey, lime, zest of, lime juice, flour, cornstarch, seasoning salt

Directions:
Combine barbecue sauce, honey, lime juice and zest and set aside.
Combine flour, corn starch and seasoning salt in a bowl.
Dust each wing with flour mixture and set aside on wax or parchment paper.
Heat deep fryer or potted oil to 325 - 350°F.
Dust a few wings at a time-  second time and fry for 7 - 8 minutes - let cool on wire rack.
When all the wings have been fried - heat 2 -tablespoons of butter in a deep pan.
Add the sauce mixture and combine well with the butter (this makes them glossy].
Add the wings and mix to make sure each wing is completely saturated with sauce & rewarmed .
Serve -- .
Grilled Pineapple Delight


Ingredients:
pineapple, unsalted butter, granulated sugar, ground cinnamon, ground cloves, vanilla ice cream

Directions:
Preheat the grill to high.
Oil the grate.
Cut the rind off the pineapple, leaving the green leaves intact.
Cut the pineapple in half lengthwise through the leaves as well as the fruit to obtain 8 slender wedges of pineapple with leaves intact.
Trim the core off each pineapple wedge.
Have the melted butter in one shallow bowl; mix the sugar,cinnamon and cloves in another bowl.
Dip each wedge of pineapple first in melted butter, then in the sugar mixture, shaking off the excess.
Grill the pineapple wedges until browned and sizzling, 5 to 8 minutes per side.
Transfer the pineapple wedges to plates or a platter.
Serve with ice cream.
Cheese Fritters
Category: bread
By Rachel

These fritters are made with cheese then fried in oil, so they are a perfect addition to your Hanukkah table. Serve them hot with jam on the side.

Ingredients:
1 cup drained cottage cheese
1  egg
¼ cup half-and-half
1 cup all-purpose flour
1 ¾ teaspoons baking powder
¼ teaspoon salt
2 tablespoons white sugar
1 teaspoon ground nutmeg
4 cups vegetable oil for frying
3 tablespoons confectioners' sugar

Directions:
In a medium bowl, beat the cottage cheese and egg together. Stir in the half-and-half, flour, baking powder, salt, sugar and nutmeg. Mix until just combined. Fill a deep pot to the 2-inch mark with oil. Heat to 375 degrees F (190 degrees C). Drop batter by rounded tablespoons into the hot oil. Fry until golden brown on all sides, about 3 to 4 minutes. Drain on paper towels and sprinkle with confectioners' sugar. Serve hot!

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 10 to 12 fritters

Calories: 882.6
Fat: 90.4 g
Saturated fat: 12.7 g
Carbohydrates: 15.7 g
Sugars: 5.1 g
Dietary fiber: 0.4 g
Protein: 4.9 g
Cholesterol: 24.2 mg
Sodium: 244.4 mg
Creamy Herbed Pork Chops
Category: main-dish
By Cassie

This is one of the best comfort meals I have ever had. It is so creamy and delicious you won't want to stop eating.

Ingredients:
4  thick-cut pork chops
1 teaspoon Montreal steak seasoning, or to taste
½ cup butter, divided
2 ½ tablespoons all-purpose flour, or as needed
1 tablespoon dried basil
1 teaspoon instant beef bouillon granules
1 teaspoon freshly ground black pepper
2 cups milk

Directions:
Season pork chops on all sides with Montreal steak seasoning. Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat. Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 600.7
Fat: 43.6 g
Saturated fat: 22.6 g
Carbohydrates: 10.9 g
Sugars: 5.9 g
Dietary fiber: 0.8 g
Protein: 40.3 g
Cholesterol: 165.4 mg
Sodium: 620.6 mg
Orgasm


Ingredients:
irish cream, Cointreau liqueur, heavy cream

Directions:
Pour all ingredients into shaker with ice. Shake., Strain into a cocktail glass., Serve at the right moment!
Sweetheart Cupcakes
Category: desserts
By Celeste

Instead of just plain white cupcakes, I took it a step further and made them special. You can change the colors for any holiday. Shades of green for St. Patrick's Day, pastel colors for Easter, red white and blue for the 4th of July. You get the picture.

Ingredients:
1 (18.25 ounce) package white cake mix
1 ¼ cups water
⅓ cup vegetable oil
3  egg whites
8 drops red food coloring
2 drops raspberry candy oil

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink. Stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 2 dozen cupcakes

Calories: 119.5
Fat: 5.3 g
Saturated fat: 0.8 g
Carbohydrates: 16.6 g
Sugars: 11.6 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Sodium: 148.7 mg
Easy Eggy-Veggie Fried Rice


Ingredients:
white rice, water, butter, onion, eggs, soy sauce, water, black pepper

Directions:
In a medium saucepan, bring 3 cups water to a boil.  Remove from heat and stir in rice.  Cover and allow to sit for 5 minutes.
In a small bowl, mix together soy sauce and water.  Set aside.
Meanwhile in a large skillet or wok, melt butter.  Add onions and cook until translucent.  With a spatula, shift onions to the outside edge of the wok.
Add eggs to the wok.  Cook until slightly browned.
Add rice to the wok.  Stir to combine all ingredients and cook for 5 minutes.
Stir in frozen vegetables and soy sauce mixture.  Cook for 5-8 minutes or until peas and carrots are cooked through.
Serve and enjoy.
Sour Cream  Green Beans


Ingredients:
onion, butter, green beans, sour cream, cheese

Directions:
Pre heat oven to 350., Saute' onions and mushrooms in butter., In a bowl combine beans, sour cream, onion soup mix, salt& pepper., Mix lightly., Fold in cheese., Pour into a greased 2 quart casserole., Mix melted butter with bread crumbs., Top the beans when mixed., Bake for 20-25, until bubbly.
Peking Pizza


Ingredients:
boneless skinless chicken breast, extra virgin olive oil, plum sauce, hoisin sauce, barbecue sauce, monterey jack cheese, mozzarella cheese, scallions, red bell pepper

Directions:
For Chicken:
Heat a grill pan over high heat.
Drizzle oil over chicken cutlets.
and season with Montreal Seasoning.
Grill chicken 3 or 4 minutes on each side. Slice chicken into very thin strips.
Sprinkle the edges of your boboli with sesame seeds.
Cover the pie with 3 tablespoons of Hoisin sauce and barbecue sauce. Cover pie with cheese. Top with sliced chicken and scallions and red pepper. Bake in pre-heated oven at 450 degrees for 10 to 15 minutes, until crisp and cheese is bubbly. Cut into slices.
Egg Muffin Cups


Ingredients:
olive oil, green pepper, yellow onion, mushroom, garlic cloves, salt, eggs

Directions:
Preheat oven to 350 degrees F.
Grease a standard 12-slot muffin pan with cooking spray and set aside.
Heat a large non stick skillet over medium heat.
Once hot, add in oil, red pepper, green pepper, and onion.
Saute 5-7 minutes, or until peppers are tender.
Add in spinach and mushrooms and cook for an additional 2 minutes.
In the last 30 seconds, add in minced garlic.
Season with salt and remove from heat.
Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.
Stir in cooked veggies.
Pour the egg/veggie mixture evenly into the prepared muffin pan.
Bake for 15 minutes, or until the tops are firm to the touch and eggs are cooked.
Cool slightly and serve immediately!
NOTE: Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.
Barley Bake or Soup


Ingredients:
Spanish onion, celery ribs, garlic cloves, fresh thyme, fresh rosemary, fresh savory, pot barley, dried red lentils, vegetable broth, paprika, fennel seed, Tabasco sauce, salt, fresh ground pepper

Directions:
Combine onion, garlic, celery, and herbs in food processor; pulse until finely chopped.
Place chopped vegetables, barley, broth, lentils, mushrooms, paprika, and fennel seeds (if using] in Crockpot. Add salt, pepper, and Tabasco to taste.
Cook on high for 2 1/2 hours.
Sunday Best Roasted Chicken


Ingredients:
whole chickens, dried thyme, dried parsley, dried tarragon, garlic cloves, garlic powder, salt, black pepper, lemon juice, honey, dark rum, butter, lime wedge, rum, tarragon, thyme, salt, pepper

Directions:
ROASTED CHICKEN: Place the chicken in a roasting pan. Combine the paprika, thyme, parsley, achiote, tarragon, garlic, salt and pepper in a small bowl.
Rub the mixture all over the chicken, including underneath the skin.  Cover with plastic wrap and let marinate for at least 2 hours or overnight.
Preheat oven to 350 degrees.
In a small bowl, mix the lemon juice, honey and rum. Stir well and pour over the chicken and under the skin, rubbing the mixture in well to absorb.
Lastly, spoon the melted butter all over the chicken. Cover chicken with aluminum foil and  place in oven; roast for 1 1/2 to 2 hours until fully cooked. Remove foil last 30 minutes of roasting.
OPTIONAL PAN GRAVY: A pan gravy can be made with the drippings by transferring the drippings from the roasting pan to a small pan. Add the chicken stock, rum and herbs. Simmer the liquid for 10 minutes or until the gravy has reduced and thickened slightly.
Adjust seasoning with salt and pepper and pour into a gravy boat.
Serve on the side with lime wedges.
Easy Puffed Wheat Cake
Category: desserts
By AlbertaGurl

This recipe has been around longer than I have. It is one of those recipes that I never mess up. I make this for school lunches and press into muffin tins for perfect lunch-size pieces. It never lasts long in our house.

Ingredients:
8 cups puffed wheat cereal
⅓ cup butter
1 cup packed brown sugar
½ cup corn syrup
2 tablespoons cocoa powder
1 teaspoon vanilla extract

Directions:
Pour cereal into a large bowl. Melt butter in a saucepan over medium-low heat. Stir brown sugar, corn syrup, cocoa powder, and vanilla extract into melted butter; cook until mixture begins to bubble, 5 to 10 minutes. Remove saucepan from heat, pour butter mixture over cereal, and stir to until cereal is coated. Spoon and press cereal mixture into muffin cups or a 9x13-inch casserole dish.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 12 servings

Calories: 185.7
Fat: 5.4 g
Saturated fat: 3.3 g
Carbohydrates: 35.1 g
Sugars: 21.6 g
Dietary fiber: 1 g
Protein: 1.5 g
Cholesterol: 13.6 mg
Sodium: 50.5 mg
Pecan Butter Horn Cookies


Ingredients:
flour, baking powder, salt, butter, dry yeast, water, eggs, sour cream, vanilla, sugar, pecans, powdered sugar

Directions:
Stir flour, baking powder, and salt together in mixing bowl., Cut in butter., Dissolve yeast in warm water stir in egg yolks, sour cream and vanilla., Blend into flour mixture., Refrigerate 1 hour., Heat oven to 400' degrees F., Beat egg whites until foamy gradually add sugar beat until stiff., Fold in nuts and almond extract., Divide dough into 4 parts., On a board sprinkled with powdered sugar roll each out into 9 inch circles., Cut each circle into 12 wedges., Spread 1 heaping teaspoonful meringue on each., Roll up beginning at wide end., Bake on lightly greased baking sheet., 10-12 minutes until golden brown., Cool Roll in powdered sugar.