xiaoxl/recipe_data huggingface dataset:
Visconti Gnocchi With Yellow Tomatoes


Ingredients:
yellow tomatoes, olive oil, garlic cloves, red pepper flakes, fresh basil, salt, sugar

Directions:
Using a heavy bottomed skillet saute garlic in olive oil, do not burn.
Add tomatoes and their juices to the pot, sprinkle the pinch of red pepper flakes and 1/4 teaspoon of sugar. Bring to boil, reduce to simmer, use a fork or slotted spoon to break up tomatoes so they melt into the sauce.
Cook the gnocchi according to the package directions (which is 4 minutes by the way].
Strain the gnocchi and pour into tomato mixture add the fresh basil, stir and serve.
Creamed Eggs
Category: breakfast-and-brunch
By JOYCEJJ111

All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!

Ingredients:
6  eggs
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
⅛ teaspoon ground white pepper, if desired
salt and pepper to taste

Directions:
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil. Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 3 servings

Calories: 311.5
Fat: 20.9 g
Saturated fat: 10 g
Carbohydrates: 12.4 g
Sugars: 8.4 g
Dietary fiber: 0.2 g
Protein: 18.6 g
Cholesterol: 405.4 mg
Sodium: 261.3 mg
Snap Peas for Parties!


Ingredients:
cream cheese, mango chutney, milk, curry powder

Directions:
Boil a pot of water.
Trim the ends off of the Snap Peas and add to the boiling water. Boil for 2 minutes, drain and immediately put the Peas in Ice Water.
In small mixer bowl combine Cream Cheese, Chutney, Milk and Curry Powder. Beat on medium speed until smooth.
Dip each Snap Pea halfway into dip mixture. Roll dipped part in the crushed peanuts.
Refrigerate until ready to serve.
My Tuna Casserole


Ingredients:
tuna, mushrooms, milk, salt, fresh ground black pepper, butter, carrot

Directions:
In small bowl, combine melted butter and crushed saltines and set aside to use for topping.
Combine 1 and 1/2 cans of soup, milk, salt, and pepper in large bowl.
Add all remaining ingredients (except saltines], combine well, and pour into in a greased 13 x 9 baking dish.
Sprinkle buttered saltine crumbs all over the top, and bake at 350 degrees for 20-30 minutes, or until heated through.
Hazelnut Bottom Crust


Ingredients:
hazelnut meal, sugar, vegan margarine

Directions:
Preheat the oven to 350'F.
Combine the hazelnut meal and sugar in a medium bowl.
Melt the Vegan Margarine in a small pot.
Add the margarine to the hazelnut sugar meal and toss with a fork until well combined.
Press into the bottom of an 8x8" baking dish.
Bake for about 10-12 minutes or until the hazelnuts are golden.  Cool completely and top with your favourite filling.
Bon Appetit!
Easy Sauerkraut and Sausage Balls
Category: appetizers-and-snacks
By Brenda Zerbe St Thomas

This is a family recipe that is a 'must' for New Year's Eve!

Ingredients:
1 (20 ounce) can sauerkraut
1 pound bulk pork sausage

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place a wire rack on top of the aluminum foil. Place sauerkraut in a colander in the sink and press all the liquid out using the back of a large spoon. Flake sauerkraut into a large bowl and add sausage; mix well. Form sausage mixture into quarter-size balls and arrange on the rack on the prepared baking sheet. Bake in the preheated oven until cooked through and browned, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 10 servings

Calories: 126.1
Fat: 9.8 g
Saturated fat: 3.4 g
Carbohydrates: 2.7 g
Sugars: 0.9 g
Dietary fiber: 1.5 g
Protein: 6.7 g
Cholesterol: 26 mg
Sodium: 775.2 mg
Salmon Fillet with Soy Glaze


Ingredients:
soy sauce, pure maple syrup, salmon fillets

Directions:
Preheat oven to 450°F.
Line bottom of a broiler pan with foil, then oil rack of pan.
Boil soy sauce and maple syrup in a small saucepan over moderate heat until glaze is reduced to 1/3 cup, about 5 minutes.
Arrange salmon, skin side down, on rack of broiler pan and pat dry.
Reserve 1 1/2 tablespoons glaze in a small bowl for brushing after broiling.
Brush salmon generously with some of remaining glaze.
Let stand 5 minutes, then brush with more glaze.
Roast salmon in middle of oven 10 minutes.
Turn on broiler and brush salmon with glaze again, then broil 4 to 5 inches from heat until just cooked through, 3 to 5 minutes.
Transfer salmon with 2 wide metal spatulas to a platter, then brush with reserved glaze using a clean brush.
Chunky Cinnamon Applesauce


Ingredients:
tart apples, water, sugar

Directions:
Place apples and water in a 5qt., saucepan., Cover and cook over med-low heat for 20 minutes or until apples are tender., Add sugar and candies., Cook, uncovered, until sugar and candies are dissolved., Remove from the heat and cool., Serve slightly warm, or chilled.
Machine Mixed Whole Wheat Sandwich Bread


Ingredients:
warm water, honey, salt, whole wheat flour, powdered milk, sugar, gluten, active dry yeast

Directions:
Add the ingredients to the bread machine in the order listed (or according to manufacturer's instructions].
Select the dough cycle on the machine. Be sure that a 1.5-lb loaf is selected.
Start the machine. When it begins the fast mix (after about 5 minutes], lift the lid and use a rubber scraper to push down any dough or flour that is not being mixed into the dough ball.
Once the first mix is done (about 15 minutes on my machine], turn off the machine. Allow the bread to rise in the machine for about 20 minutes, or until it is roughly doubled in size.
Turn out the bread onto a well-oiled surface. Flatten the dough somewhat, then fold it. Begin by bringing the edge closest to you into the center, then fold down the top. Repeat with the left and right sides. If needed, stretch the loaf to make it more oblong.
Place the loaf into a greased 9 x 5 loaf pan.
Preheat the oven to 375.
While the oven is heating, allow the loaf to rise until it has just crested the top of the pan.
Bake at 375 for 20 minutes. Tent the bread with foil, and bake for an additional 20 minutes.
Cool on a wire rack before slicing.
Note: The gluten is a very important ingredient. It helps give the bread its light, fluffy texture. You can find it at Whole Foods or in the bulk bins at WinCo.
Asian Coleslaw


Ingredients:
red onion, roasted sunflower seeds, sugar, apple cider vinegar, soy sauce, garlic powder

Directions:
Break up the dry ramen noodles into small pieces.
In a large bowl add the coleslaw mix.
In a medium bowl, whisk together the oil, sugar, vinegar, soy sauce, garlic powder and the flavor packet from the ramen noodles.  Add and combine onions, almonds and sunflower seeds.
Pour sauce mix over coleslaw and combine thoroughly.
Add ramen noodles and toss just before serving.
Enjoy! :-].
Erich's Emerald Dip


Ingredients:
artichoke hearts, sour cream, cream cheese, mayonnaise, garlic clove

Directions:
blend together with little bit of lemon juice, add salt & pepper to taste, Italian seasonings, Greek seasonings, dill (whatever your preference].
Cover and refrigerate until ready to serve.
This recipe can be scaled down or beefed up.
The Worlds Best Barbecue Sauce


Ingredients:
ketchup, cider vinegar, prepared mustard, Worcestershire sauce, barbecue sauce, cayenne pepper, garlic clove, allspice, parsley, onions, sugar

Directions:
Mix ketchup, vinegar, mustard, Worcestershire sauce, barbecue sauce, hot sauce, cayenne pepper, garlic, allspice, parsley, onion, and sugar together well.
Best if chilled overnight.
Eastern-Style Mulligatawny Soup
Category: soups-stews-and-chili
By Pantaloons

This is the recipe from Shalimar Restaurant in Albany, NY. It is amazing. Enjoy this soup with some vegetable samosas and cheese naan bread. As with most soups, the longer you cook it, the more flavorful it is. Also, this soup is better when its a little thicker rather than watery.

Ingredients:
water to cover
1 cup dried split peas
4 cups water, or more as needed
¾ teaspoon ground turmeric
½ teaspoon ground dried chile pepper
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons tomato paste
1 tablespoon vegetable oil
½ teaspoon minced garlic
½ teaspoon cumin seeds

Directions:
Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes. Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric, ground dried chile pepper, and salt into the water; bring to a boil, reduce heat to medium-low, and simmer, adding more water as needed to thin, until split peas are tender, 30 to 40 minutes. Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens, about 10 minutes more. Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns, about 5 minutes; stir into the soup.

Prep time: 5 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 139.7
Fat: 2.7 g
Saturated fat: 0.4 g
Carbohydrates: 21.6 g
Sugars: 3.4 g
Dietary fiber: 8.7 g
Protein: 8.4 g
Sodium: 445.2 mg
Chocolate Chai


Ingredients:
black tea, boiling water, sugar, milk, vanilla, ground nutmeg, ground cinnamon

Directions:
Pour the boiling water over tea bag in a small saucepan., Cover and let stand 3 to 5 min., Remove tea bag., Stir in sugar and cocoa powder., Cook and stir over medium heat just till mixture comes to boiling., Stir in milk, vanilla, nutmeg, and cinnamon., Heat through., Do not boil., Pour into cups., Top each serving with a dollop of whipped cream.
Grilled Salmon and Asparagus With Balsamic Butter


Ingredients:
honey, butter, asparagus, extra virgin olive oil, salmon fillets

Directions:
Preheat outdoor grill or indoor grill pan to medium high.
In a small saucepan, bring vinegar and honey to a boil and cook until reduced by half, whisking occasionally, about 3 minutes.
Remove from heat, whisk in butter and season with salt and pepper.
Toss the asparagus with 1 1/2 tablespoon olive oil and season with salt and pepper; grill, turning, until tender, about 9 minutes.
Meanwhile, rub remaining oil on the salmon and season with salt and pepper; grill, turning once, about 6 minutes for medium rare.
Place salmon and asparagus on a serving plate and drizzle with balsamic sauce.
Southern Green Beans


Ingredients:
bacon, onion, water

Directions:
Place the bacon, onion, and water into a large saucepan and cook on high until all the water has almost evaporated.
Watch this very carefully to keep from burning the onions and bacon.
Add all the green beans to the pan and lower the heat to medium-low.
Cover the pan and allow to cook for 30 minutes.
Roasted Peach Soup


Ingredients:
granulated sugar, star anise, vanilla bean, oranges, juice of, strawberry, of fresh mint

Directions:
Preheat oven to 400 degrees.
Lightly butter a baking sheet.
Place peach halves cut side down, on prepared baking sheet.
Sprinkle the peaches with 1/2 cup sugar and bake for 15 to 20 minutes.
Place the baked peaches in a food processor or blender, along with any drippings from the pan.
Puree until smooth, stopping 2 to 3 times to scrape down the sides.
Transfer to a large nonreactive bowl and set aside.
In a small nonreactive saucepan, combine the peach nectar, remaining sugar and star anise over medium heat.
Use the tip of blunt knife to scrape the vanilla bean seeds into mixture.
Bring to a boil and then remove from heat.
Let the syrup infuse for about 1 hour; then strain through a fine sieve into a nonreactive bowl and add the citrus juices.
Slowly add the peach syrup to the peach puree until the desired flavor is achieved.
If the soup is flavored to your liking but too thick, add a little plain peach juice to thin.
Cover and refrigerate until completely cold.
To serve, ladle into chilled soup cups and garnish with sliced strawberries and mint.
Baked Catfish Fillets


Ingredients:
catfish fillets, eggs, yellow cornmeal, parmesan cheese, flour, salt, basil, parsley

Directions:
Preheat oven to 425 degrees.
Whisk wet ingredients together in a bowl and combine dry ingredients on a piece of wax paper.
Spray a glass baking dish with Pam or olive oil.
Rinse catfish in cool water and DRY THOROUGHLY with paper towels.
Dip each catfish fillet in wet ingredients and dredge in breading to coat.  Just a nice, light covering is enough.  Don't try to completely cover in breading.
Place catfish fillets in glass baking dish & refrigerate for 10 minutes.  This step, plus making sure the fillets are very dry before dipping in the egg will help the breading stick to the fish and NOT the pan!
Bake at 425 for 10 to 12 minutes per side.
Serve with lemon wedges for garnish.
Aussie All-In-One Brekkie


Ingredients:
sausages, portabella mushrooms, extra virgin olive oil, bacon, fresh tomatoes, eggs

Directions:
Preheat oven to 200°C.
Arrange the sausages and mushrooms in a large roasting pan. Drizzle over oil and season with salt and pepper.
Bake in oven, turning once, for 10 minutes. Add the bacon and tomato and bake for a further 10 minutes or until mushrooms and tomato are soft.
Arrange the mixture in the pan to create 6 spaces. Crack 1 egg into each space.
Bake for 4-5 minutes or until the eggs are cooked to your liking.
Serve immediately with buttered toast, if desired.
Boar's Head Bold® Madrasala® Tandoori Sandwich
Category: trusted-brands-recipes-and-tips
By Boar's Head

The sweetness of chutney balances beautifully with the gentle heat of Bold® Madrasala® Curry Chicken in this delicious sandwich made with naan - a traditional Indian bread made in a Tandoor oven.

Ingredients:
4 slices Boar’s Head Madrasala® Curry Chicken, sliced
2 slices Boar's Head Manchego Cheese
1  tandoori naan
½ cup baby spinach
¼  red onion, thinly sliced
2 teaspoons fig spread

Directions:
Place the naan onto a clean, flat work surface. On one side of the naan bread, place the spinach, Madrasala® Curry Chicken, and red onion. Spread the fig spread on the opposite side of the naan, add the Manchego cheese, and close the sandwich. Slice in half, if desired, and serve.

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

Calories: 259
Fat: 3.4 g
Saturated fat: 0.2 g
Carbohydrates: 46.7 g
Sugars: 3.2 g
Dietary fiber: 8.5 g
Protein: 11.4 g
Cholesterol: 13.6 mg
Sodium: 352.5 mg
Tian (Provencal Baked Vegetables)


Ingredients:
eggplant, salt, onions, garlic cloves, olive oil, zucchini, tomatoes, fresh ground black pepper, dried thyme, dried rosemary, parmesan cheese

Directions:
Put eggplant slices in a colander and sprinkle with salt. Leave for 30 minutes to exude their bitter juices. Rinse well under running cold water and pat dry.
Preheat oven to 375 degrees.
Saute the sliced eggplant with the onions, sweet peppers, and garlic in 4 tablespoons of olive oil until golden.
Spread the misture over the base of a shallow, ovenproof dish.
Using a potato peeler, remove some of the peel in strips from the sides of the zucchini, leaving some vertical stripes of green.
Slice the zucchini thinly. Slice the tomatoes. Arrange the zucchini and tomato slices in alternate rows over the top of the sauteed vegetable misture, overlapping like fish scales.
Season to taste with salt and pepper and sprinkle rosemary and thyme.
Bake in oven at 375 degrees for 25 minutes, until golden.
Remove the dish from the oven and sprinkle with the bread crumbs and Parmesan. Drizzle a little more olive oil over the top if you wish.
Bake for a further 10 minutes until crisp and golden. Eat hot, warm, or cold.
Yams  Amaretto


Ingredients:
granny smith apples, pineapple chunks, brown sugar, clove, butter, amaretto liqueur

Directions:
Preheat oven to 350 degrees F.
Cook yams in boiling water long enough to soften, but still firm.
Peel and cut into 1/2" slices. Peel and core apples; slice thinly.
In a butter casserole dish, altenate layers of yams, apples and pineapple, dotting with butter, sprinkling with cloves and sugar--until all are used.
Pour Amaretto over all.
Cover and bake for 30-40 minutes or until apples and sweet potatoes are tender.
Veal Parmigiana


Ingredients:
parmesan cheese, egg, onion, salt, pepper, tomato sauce, mozzarella cheese, parmesan cheese

Directions:
Mix breadcrumbs with 1/3 cup parmasan., Dip veal in egg, then breadcrumbs., Brown in hot oil., Place in 8in baking dish., Saute onion in skillet, add salt,pepper,italian seasoning,and tomato sauce., Top veal with mozzarella., Pour tomato mix over all., Sprinkle with 3 T parmesan., Bake at 375* for 30 minutes, or until bubbly.
Chicken Divan Phyllo Rolls


Ingredients:
garlic, dry white wine, water, lemon juice, salt, boneless skinless chicken breasts, phyllo pastry sheets, butter, butter, deli ham, swiss cheese

Directions:
Preheat oven to 400 degrees.
In large fry pan, simmer wine, water, lemon juice and garlic til a gentle, boil.
Add chicken breasts.
Continue to cook covered 20-25 minutes on simmer, turning a couple of times.
Remove chicken breasts and strain garlic.
Discard juice.
Cut up chicken breasts into small chunks, mix in a small bowl with reserved garlic.
It should be close to 3 cups with the garlic.
Have butter, Chicken, Ham (sliced in half to form a strip], and shredded cheese all lined up in an assembly line style to help you work quickley.
Phyllo dries quickley.
Lay out 1 phyllo sheet at a time.
Brush butter on top.
Fold the rectangle in half (not lenthwise].
Brush top with butter.
On shorter side, put approx.
1/2 C of chicken mixture in a line along the edge.
Add Ham, top with 1/3 C cheese.
Roll phyllo (filling first] into an eggroll shape, lay on a greased cookie sheet.
Continue the process until 12 rolls are made.
Brush with remaining 1 tbl butter.
Bake at 400 degrees for 20 minutes.
Serve.
Spinach Dip
Category: appetizers-and-snacks
By Candice

An unbaked spinach dip. Unlike many other spinach dips this one is served deliciously cold.  Enjoy! You can replace the red bell pepper with minced carrot or cucumber, or try using a combination of the three.

Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed
1 cup minced onion
2 cloves garlic, minced
1 cup minced red bell pepper
½ cup sour cream
½ cup mayonnaise
1 teaspoon ground cumin
½ teaspoon salt

Directions:
Squeeze the water out of the spinach, and place the spinach into a mixing bowl. Stir in the onion, garlic, vegetables, sour cream, mayonnaise, and cumin. Season with salt and pepper. Let the dip stand at room temp for 1/2 hour for the flavors to mix, and stir again before serving. This dip keeps well in the fridge, covered, for up to 1 week.

Yields: 3.5 cups

Calories: 62.3
Fat: 5.7 g
Saturated fat: 1.4 g
Carbohydrates: 2.4 g
Sugars: 0.8 g
Dietary fiber: 0.7 g
Protein: 0.9 g
Cholesterol: 4.6 mg
Sodium: 103.8 mg
Thick-Style Lebanese Garlic Sauce
Category: side-dish
By )

This version is a fail-safe recipe that our family has perfected for the Lebanese Garlic Sauce. It can be used as a condiment on grilled meats, as a salad dressing, and in dishes that require good garlic flavor. We have found immersion blending works much better than using the blender. If you double the batch, don't double the salt, rather use 1 1/2 tablespoons.

Ingredients:
1 head garlic, minced
1 tablespoon sea salt
½ cup fresh lemon juice
1 cup vegetable oil
1 cup olive oil (not extra virgin)

Directions:
Place the garlic, salt, lemon juice, vegetable oil, and olive oil in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 quart

Calories: 123.5
Fat: 13.6 g
Saturated fat: 2 g
Carbohydrates: 0.9 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 165.5 mg
Gluten Free Hambrger Buns


Ingredients:
tapioca starch, buckwheat flour, all-purpose flour, sorghum flour, potato flour, xanthan gum, dry buttermilk, water, cider vinegar, coconut oil, egg, sugar, salt, butter, sesame seeds

Directions:
Lightly coat 4 of the indention in a 6 section hamburger bun pan or 5 English muffin rings with oil.
In a large mixing bowl blend tapioca starch through ascorbic acid until blended.
In a smaller bowl mix the warm water, yeast and sugar. Allow yeast to foam and active for approximately 5 minutes.
Once yeast is foamy, add 3 tablespoons coconut oil and remaining wet ingredients to bowl and beat lightly to blend.
Pour the wet ingredients into the dry ingredients and with the wire whisk attachment of stand mixer beat on medium speed for 3 to 4 minutes.
Divide batter between 4 of the sections of the burger bun pan or 5 of the English muffin rings.  With a wet spatula smooth the tops making sure to spread batter evenly over the bottom.
Proof for 30 minutes.  The last 10 minutes preheat oven to 375 degrees.  Brush tops with melted butter and sprinkle with sesame seeds. Bake for 30 minutes or until golden.
Please note the serving size is dependent upon the form being used.  This recipe will make 4 buns measuring 4 1/2 inches or 5 buns measuring 3 3/4 inches.
Buttermilk Dressing with Herbs & Green Pepper


Ingredients:
buttermilk, olive oil, lemon juice, mayonnaise, chives, tarragon, green peppercorns, salt, sugar

Directions:
Whisk buttermilk, olive oil, lemon juice and mayonnaise in a small bowl until mixture is smooth and well blended.
Blend in remaining ingredients.
Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes.
Correct seasoning and allow to come to cool room temperature before serving.
Minestrone With Fennel and Ham


Ingredients:
onions, celery, carrot, garlic cloves, crushed red pepper flakes, olive oil, chicken broth, beef broth, tomatoes, tomato juice, fennel, cabbage, cannellini, great northern beans, zucchini, pasta shells, small shell pasta, prosciutto, cooked ham, parmesan cheese

Directions:
In a large Dutch oven or kettle cook onions, celery, carrot, garlic, and crushed red pepper in hot olive oil or cooking oil until onion is tender.
Stir in the chicken or beef broth, undrained tomatoes, tomato juice, fennel or cabbage, and Italian seasoning. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
Stir in the cannellini or great northern beans, zucchini, green beans, pasta, and prosciutto or ham. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and pasta are tender.
To serve, ladle soup into bowls; sprinkle with Parmesan cheese.
Make-Ahead Tip: Cool soup. Cover and chill up to 48 hours. Reheat over medium heat, stirring frequently.
Peanut Butter Apple Cinnamon Budget Breakfast


Ingredients:
red apples, rolled oats, crunchy peanut butter, honey, cinnamon

Directions:
Slice each apple into wedges and place in two bowls (8-12 slices per apple depending on apple size]. Be sure to place them with the skin side down and fruit side up.
Using a regular kitchen spoon, spread about 1/2 spoonful of peanut butter on each wedge and place back in the bowl with skin side down and peanut butter side up.
After all apples are covered with peanut butter, sprinkle with oats (or instant oatmeal] - dividing evenly between the two bowls and aiming to stick to the peanut butter.
Drizzle honey over the tops of the peanut butter/oat mixture.
Sprinkle cinnamon over the entire mixture in both bowls.