xiaoxl/recipe_data huggingface dataset:
Easy Brownie Mix Cookies
Category: desserts
By TrudyBear

Delicious, soft, and chewy brownie cookies that are quick and simple!

Ingredients:
1 (19.8 ounce) package brownie mix
¼ cup all-purpose flour
¼ cup vegetable oil
3 tablespoons water
2  eggs
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Combine brownie mix, flour, oil, water, eggs, and chocolate chips in a large bowl. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet. Bake in preheated oven until cookies are just set, about 9 minutes. Let cool on baking sheets for 2 minutes before removing to a wire rack to cool completely.

Prep time: 5 mins
Cook time: 10 mins
Total time: 1 hr 15 mins
Yields: 2 dozen cookies

Calories: 164.6
Fat: 8.2 g
Saturated fat: 2.3 g
Carbohydrates: 23.1 g
Sugars: 3.9 g
Dietary fiber: 1.2 g
Protein: 1.9 g
Cholesterol: 15.5 mg
Sodium: 76.7 mg
Creamy Mascarpone Polenta With Turkey Bolognese #A1


Ingredients:
butter, onion, garlic, chicken broth, polenta, mascarpone cheese, parmesan cheese, ground turkey, mushrooms, brown sugar, prepared mustard, parsley, basil

Directions:
Heat 2 tablespoons of butter in large pot. Add 1/2 diced onion and saute for about 5 minutes. Add 1 tbl garlic and saute for 1-2 minutes.
Add 2 cups chicken broth and bring to a boil. Stir in dried polenta and reduce heat to simmer. Cook for about 1 1/2 hours until smooth, adding in additional broth or water as needed.
Stir fresh corn into polenta and continue cooking on low.
Spray large pan with cooking spray and brown ground turkey. When turkey starts to brown, add in 1/2 diced onion, 1 tbl garlic and mushrooms.
Cook for about 10 minutes, deglazing the pan if needed with water. Add in A1 Sauce, brown sugar, mustard and vinegar. Stir until well combined and cook 5-10 minutes, adding in water if needed to keep saucy consistency. Season with salt and pepper to taste. Keep warm and set aside.
Check polenta for consistency. If done, remove from heat and stir in 4 tbl butter, 1/2 cup parmesan and mascarpone. Season to taste.
Serve turkey mixture over polenta and sprinkle with fresh herbs. If serving a crowd, you can also mix the polenta and turkey together.
Romantic Chicken Scallopine With Saffron Cream Sauce


Ingredients:
olive oil, chicken cutlet, shallots, garlic cloves, white wine, chicken broth, saffron thread, heavy cream, salt, fresh ground black pepper, flour, flat-leaf Italian parsley

Directions:
Warm the olive oil in a large skillet over high heat.
Season the chicken cutlets with salt and pepper, and coat each side with flour (shaking off any excess].
Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm.
Turn the heat to medium, add the shallots and the garlic and cook until tender, about 2 minutes.
Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
Add the chicken broth and saffron threads, bring to a simmer (keeping the heat of the pan at medium] and reduce for 10 minutes. Add the cream, salt, and pepper.
Stir to combine and simmer for 1 minute to blend the flavors (or let it simmer longer to reduce further]. If you want an even thicker sauce, you can mix 1 Tablespoon cornstarch with 1 Tablespoon water, and add it to the pan.
Pour the sauce over the chicken.
Sprinkle with parsley and serve immediately.
I-Forgot-To-Thaw-The-Roast Beef!


Ingredients:
beef roast, salt, pepper, onion, flour, cold water

Directions:
Place  frozen roast in slow cooker.  Sprinkle with 1 1/2 teaspoon salt and pepper to taste.  Slice onion and lay over top.
Cover and cook on High 1 hour.  Turn heat to Low and roast for 6-8 hours, or until meat is tender but not dry.
Spoon 1 1/4 cups broth from the slow cooker into a saucepan.  Bring to a boil.
While broth is heating, whisk together flour and cold water in a small bowl until smooth.
When the broth boils, stir flour water into the broth, stirring continually until the broth is smooth and thickened.
Slice roast and return meat and onions to the slow cooker.  Pour gravy over top.  Turn to Low until ready to serve.
Macadamia White Chocolate Chip Cookies


Ingredients:
butter, sugar, brown sugar, eggs, vanilla, flour, baking soda, salt, white chocolate chips

Directions:
Cream butter and sugars until fluffy. Add eggs and vanilla; beat well.
Mix together flour, baking soda, and salt. Add to creamed mixture. Beat well. Stir in macadamia nuts and white chocolate chips.
Chill for 1-2 hours. Preheat oven to 350°F Shape cookies into 1 inch balls. Place on cookie sheet, bake for about 8 minutes or until lightly brown on top. Cool on cookie sheets for 1 minute. Remove from cookie sheets to wire rack. Cool and serve! Or heat warm!
Sweet Banana Soup, With Tapioca and Coconut


Ingredients:
water, sugar, light coconut milk, minute tapioca, bananas, salt, sesame seeds

Directions:
Bring water and coconut milk to boil in a medium saucepan., Add sugar, salt, tapioca., Reduce heat to medium low, let it cook for about 30 minutes, stir frequently., Stir in bananas, remove from heat and let stand for 15 minutes., Note: after you add the bananas, don't stir too much, it'll break up the fruit., Serve hot, or chill for 3-4 hours., Cook time not incl., chill time.
Stir-Fry Mutton With Chinese BBQ Sauce


Ingredients:
barbecue sauce, soy sauce, garlic cloves, red chili peppers, ginger, carrot, white sugar, green onions

Directions:
Combine mutton, Chinese BBQ sauce, soy sauce and sesame seed oil. Marinade in the refrigerator at least for 30 minutes.
In a wok, heat grape seed oil over medium high. Add garlic, red chili peppers, ginger and carrot into wok. Quickly stir-fry until garlic and ginger become slightly brown.
Add mutton and rice wine. Stir-fry until 80% of meat is cooked.
Continue to stir in sugar and green onions. Quickly stir-fry until all ingredients combine well and are cooked through, about 1 more minute. Season with a bit more salt if needed. Serve hot!
Cheesy Chicken-Broccoli-Cauliflower Casserole
Category: meat-and-poultry
By heatherbreeze

Delicious and filling! Cheesy mixture can also be made into a soup.

Ingredients:
1 (10 ounce) can low-sodium cream of mushroom soup  (Optional)
2  skinless, boneless chicken breasts, cubed
2 (10 ounce) packages frozen cauliflower and broccoli mix
2 tablespoons butter
1 ½ cups milk
¾ teaspoon salt
3 tablespoons all-purpose flour
1 ½ cups shredded Cheddar cheese, or more to taste
1 pinch garlic powder, or to taste
½ cup seasoned bread crumbs, or more to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine 1/2 the mushroom soup and an equal amount of water in a saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center, 3 to 5 minutes. Heat 1 frozen, unopened bag of cauliflower and broccoli mix in the microwave until hot, 4 to 6 minutes. Let stand about 2 minutes; open bag and transfer vegetables to a bowl. Repeat with remaining bag. Melt butter in a saucepan over medium heat. Add milk and salt; stir in remaining cream of mushroom soup. Add flour slowly, stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick, 5 to 7 minutes. Add garlic powder. Layer half the cooked vegetables into the bottom of a baking pan or casserole dish. Add half of the cooked chicken. Pour in half the cheese sauce. Add a light layer of bread crumbs. Add remaining vegetables, remaining chicken, and remaining cheese sauce. Top with a light layer of bread crumbs. Cover pan with aluminum foil. Bake in the preheated oven until bubbling, 20 to 30 minutes.

Prep time: 25 mins
Cook time: 41 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 329.7
Fat: 18 g
Saturated fat: 10.2 g
Carbohydrates: 20.1 g
Sugars: 4.4 g
Dietary fiber: 3.2 g
Protein: 20.2 g
Cholesterol: 69.4 mg
Sodium: 641 mg
Crispy Spiced Potatoes


Ingredients:
paprika, onion powder, garlic powder, black pepper, salt, cayenne pepper

Directions:
Scrub potatoes; do not peel.
Cut each potato into half and then into 4 wedges. If potatoes are small, cut in half and then into 2 wedges.
Place potatoes in a pan and cover with water.
Cover pan and bring to boil; cook for 10 minutes.
While potatoes are cooking, combine vegetable oil, paprika, onion powder, garlic powder, black pepper, salt, and cayenne pepper in a large bowl.
When potatoes are cooked, drain and toss in the seasoning mix while still warm.
At this point potatoes can be held up to 3 hours at room temperature before proceeding.
Prepare baking sheet with nonstick vegetable spray.
Arrange potatoes in a single layer.
Bake at 400 degrees Fahrenheit for 20 minutes until golden brown.
Serve immediately.
Tater Tot Bake
Category: main-dish
By Charlie

This is ground beef and onions covered with tater tots, creamy mushroom soup and shredded Cheddar cheese. Even picky eaters love it!

Ingredients:
1 pound ground beef
1  onion, chopped
salt and pepper to taste
½ (32 ounce) package tater tots
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup milk
1 ½ cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat, and season with salt and pepper to taste. Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. Arrange tater tots evenly over beef layer. In a small bowl, stir the soup into the milk until smooth; pour over tater tot and beef layers. Sprinkle Cheddar cheese evenly over the top. Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.

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

Calories: 556.7
Fat: 41.5 g
Saturated fat: 17.4 g
Carbohydrates: 25.2 g
Sugars: 3.1 g
Dietary fiber: 2.1 g
Protein: 24.3 g
Cholesterol: 100.6 mg
Sodium: 895.7 mg
Zesty Deviled Eggs


Ingredients:
eggs, mayonnaise, Dijon mustard, champagne vinegar, dill weed, salt, black pepper, paprika

Directions:
Pierce raw eggs and place into a large pot filled with enough water to cover the tops of the eggs by about an inch. Bring to a boil. As soon as water boils, remove from heat and cover for 10-12 minutes. Remove eggs from pot, and place into ice water. Peel the cooled eggs under running water.
Cut each egg in half lengthwise. Remove yolks. In a bowl, mix together egg yolks, mayonnaise, mustard, vinegar, dill weed, and pepper. Arrange whites on a deviled egg platter. Fill each white with the yolk mixture using a  spoon or frosting gun. Sprinkle with paprika.
Quick Mushroom Sauce for Meatloaf


Ingredients:
flour, beef bouillon cube, Kitchen Bouquet

Directions:
In medium skillet, heat mushrooms in oil.
Stir in flour.
Cook over low heat stirring until mixture is bubbly.
Remove from heat.
Add enough water to reserved mushroom liquid to measure 1 cup.
Stir into mushroom mixture with bouillon cube.
Heat to boiling; stirring constantly.
Boil and stir 1 minute.
Stir in kitchen bouquet.
Greek-Style Roasted Chicken Legs, Potatoes and Capers


Ingredients:
chicken legs, russet potatoes, fresh garlic, onion, capers, chicken broth, olive oil, lemon juice, dried oregano, dried rosemary

Directions:
Set oven to 375 degrees F.
Grease a large roasting pan (large enough to hold the chicken].
Rub the chopped garlic into the chicken and season with salt and pepper.
Place the chicken into the pan along with the potatoes, onions and capers.
Pour the broth over.
In a small bowl whisk together oil, lemon juice, oregano and rosemary.
Pour evenly over the chicken and potatoes.
Bake for about 1 hour and 15 minutes (could take more or less time depending on the size of chicken pieces] basting occasionally with juices.
*NOTE* if you find that either one is cooked before the other (either the chicken or potatoes] then remove to a dish and continue to cook.
Cinnamon Hazelnut Biscotti
Category: world-cuisine
By Kris

These are delicious with coffee and they smell wonderful!

Ingredients:
¾ cup butter
1 cup white sugar
2  eggs
1 ½ teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon ground cinnamon
¾ teaspoon baking powder
½ teaspoon salt
1 cup hazelnuts

Directions:
Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in  eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long.  Place logs on baking sheet, and flatten out to about 1/2 inch thickness. Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 35 mins
Yields: 30 cookies

Calories: 138.3
Fat: 7.8 g
Saturated fat: 3.2 g
Carbohydrates: 15.5 g
Sugars: 6.9 g
Dietary fiber: 0.8 g
Protein: 2.2 g
Cholesterol: 24.6 mg
Sodium: 88.5 mg
Wicked Wasabi Mayonnaise


Ingredients:
mayonnaise, wasabi paste, wasabi powder, honey

Directions:
"In a small bowl, combine all well. Cover and chill until ready to use."
Chef John's Gremolata
Category: side-dish
By Chef John

This sharp, fresh, and very green Italian condiment is the perfect garnish to those rich, stick-to-your-ribs recipes that dominate fall and winter menus.

Ingredients:
2 tablespoons minced fresh parsley
1 tablespoon olive oil
1 teaspoon freshly grated lemon zest
1 clove garlic, crushed
1 pinch salt and freshly ground black pepper to taste  (Optional)

Directions:
Stir parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.

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

Calories: 127.5
Fat: 13.6 g
Saturated fat: 1.9 g
Carbohydrates: 1.8 g
Sugars: 0.2 g
Dietary fiber: 0.5 g
Protein: 0.4 g
Sodium: 5.1 mg
Southerwestern Pork Tenderloin With Corn Salad


Ingredients:
brown sugar, chili powder, ground cumin, romaine lettuce hearts, whole kernel corn, celery, red onion

Directions:
Preheat oven to 400°F . Butterfly the tenderloin by halving the thickness so it opens up like a book into a long, flat piece. Set aside.
Combine the brown sugar with the chili powder and cumin. Rub over all sides of the meat. Place pork on a lightly oiled ovenproof rack set on a foil-lined baking sheet. Roast, turning once, for 15 minutes (or until internal temperature reaches 160F]. Rest for 5 minutes; slice thinly.
Arrange the shredded romaine on a plate. Top with the sliced pork, corn, red pepper, celery and onion. Drizzle with dressing and serve.
Kurt Busch's Grilled T-Bone


Ingredients:
Worcestershire sauce, vinegar, garlic cloves, black pepper, salt

Directions:
In a medium size bowl, blend together Worcestershire, vinegar, garlic, pepper and salt. Place steaks in a large resealable plastic bag and add marinade. Turn to coat. Refrigerate 45 minutes to an hour, turning occasionally.
Heat grill to medium-high heat. Remove steaks from marinade and grill, turning once, about 3 minutes per side or until preferred doneness. Let steaks rest 5 minuts before serving.
Paula Dean's Squash Casserole


Ingredients:
zucchini, onion, butter, sour cream, cheddar cheese, salt, black pepper, garlic powder

Directions:
Preheat oven to 350 degrees. Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.
Line a colander with a clean tea towel Place the cooked squash in the colander. Squeeze out the excess moisture from the squash. Set aside. (This step is very important so it's not so soggy. You can just put it between paper towels or napkins.].
In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
HOUSE SEASONING: 1 CUP SALT, 1/4 CUP BLACK PEPPER, 1/4 CUP GARLIC POWDER - Mix ingredients together and store in an airtight container for up to 6 months. Yield: 1 1/2 cups.
Honey Broiled Scallops


Ingredients:
sea scallops, lime juice, honey, soy sauce, ginger, toasted sesame seeds

Directions:
Combine lime juice, oil, honey, soy sauce and ginger. Add scallops and toss to coat. Cover and refrigerate 1 hour, stirring occasionally.
Remove scallops from marinade, reserving marinade, and thread evenly on 4 skewers.
Place skewers on shallow baking pan that has been sprayed with non-stick coating (or line with non-stick foil for easy cleanup].
Broil 4-6 inches from source of heat 2-3 minutes. Turn and baste with reserved marinade and continue cooking 2-3 minutes, or until opaque throughout.
Place sesame seeds on waxed paper and roll each skewer over the seeds to evenly coat scallops.
Chicken Breasts & Zucchini With Garlic Cream


Ingredients:
butter, margarine, boneless skinless chicken breasts, zucchini, green onion, butter, margarine, fresh garlic, all-purpose flour, cream cheese, chicken broth, pepper

Directions:
In 10" skillet, melt 1/4 cup butter until sizzling; add chicken breasts.
Cook over medium-high heat, turning once, until chicken is browned and fork tender (12 to 15 min.] Add zucchini and onions.
Continue cooking, stirring occasionally, until zucchini is crisp tender (5 to 7 min.].
Meanwhile, in 2-quart saucepan melt 2 tablespoons of butter until sizzling; add garlic.
Cook over medium-high heat, stirring occasionally, for 1 minute.
Add flour; continue cooking until smooth and bubbly (1 minute].
Add remaining garlic cream ingredients.
Continue cooking, stirring occasionally, until sauce is thickened (5 to 7 minutes].
If desired, you can serve zucchini and chicken over rice; pour sauce over chicken.
Ali Baba's Oven Fries


Ingredients:
potatoes, garlic powder, ground cumin, ground fenugreek, ground cinnamon, ground cayenne pepper, black pepper, salt, olive oil, fresh lemon juice

Directions:
Preheat oven to 400 degrees F.
Lightly oil a large baking pan.
Mix the spices, oil and lemon juice together in a small bowl.
Toss the potatoes with this mixture (a large plastic bag works well] until evenly coated.
Spread the potatoes onto the baking sheet and bake in the preheated oven for 30-35 minutes or until nicely browned and crispy, turning once halfway during cooking.
Warm Apple Pocket
Category: desserts
By WALLYJ

Warm, delectable, and aromatic - apple pockets are the perfect treat on a cold fall or winter day.

Ingredients:
3  sweet apples -- peeled, cored and thinly sliced
2 tablespoons sugar
2 tablespoons flour
pinch of salt
1 teaspoon apple pie spice
1 tablespoon vanilla extract
1 (15 ounce) package prepared, unbaked pie crust, thawed
milk
1  egg, beaten

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a bowl, toss apple slices together with sugar, flour, salt, apple pie spice, and vanilla extract until evenly coated. Lay pie dough flat on a lightly greased baking sheet. Pile apples on one side of dough, leaving a 1 inch border. Brush border and opposite half side of dough with milk. Fold dough over apples, being careful not to over-stuff or the dough will tear. Fold over edges and pinch together to seal. Cut several small slits in the top of the pocket with a sharp knife, then brush top with beaten egg. Bake in the preheated oven for 40 minutes, or until flakey and golden brown. Serve warm, or at room temperature.

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

Calories: 408.8
Fat: 22.7 g
Saturated fat: 5.7 g
Carbohydrates: 45.3 g
Sugars: 12 g
Dietary fiber: 4.1 g
Protein: 5.6 g
Cholesterol: 31.2 mg
Sodium: 364.5 mg
Pan Dulces
Category: bread
By Teresa Brignoni

These Mexican sweet buns are great to make during the winter time, especially for Christmas! People love the sugar topping that browns when they bake.

Ingredients:
1 cup milk
6 tablespoons butter
1 (.25 ounce) package active dry yeast
⅓ cup white sugar
1 teaspoon salt
2  eggs
5 cups all-purpose flour
½ cup white sugar
⅔ cup all-purpose flour
4 tablespoons butter, softened
2  egg yolks

Directions:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, stir until melted and pour into a large bowl to cool. Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar, salt, eggs and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, butter until a crumb mixture forms. Stir in the egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered. Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs 40 mins
Yields: 16 buns

Calories: 289.5
Fat: 9.1 g
Saturated fat: 5.2 g
Carbohydrates: 45.2 g
Sugars: 11.3 g
Dietary fiber: 1.3 g
Protein: 6.4 g
Cholesterol: 69.2 mg
Sodium: 213.6 mg
Blueberry Thyme Coffee Cake


Ingredients:
whole wheat flour, all-purpose flour, baking powder, baking soda, salt, brown sugar, eggs, butter, sour cream, blueberries, fresh thyme, walnuts, brown sugar

Directions:
Preheat oven to 350 degrees.
Butter or grease & flour a 9" x 13" pan.
In a large bowl, mix whole wheat flour, all-purpose flour, baking powder, baking soda, and a pinch of salt together.
Mix in Sugar.
In another bowl, mix together the butter, 3 eggs and sour cream.
Mix in the blueberries and thyme.
Gently fold the two batters together.
Spread coffee cake batter into pan.
Top with chopped walnuts and sprinkle with a little brown sugar.
Bake at 350 degrees for 40-45 minutes.
Serve at room temperature and enjoy!
Rosemary Roasted Vegetables


Ingredients:
yellow potatoes, red onion, zucchini, carrots, garlic cloves, fresh rosemary, olive oil, sea salt, black pepper

Directions:
Preheat oven to 450 degrees.
Place all vegetables and rosemary on a large roasting pan or cookie sheet and drizzle generously with olive oil.
Sprinkle sea salt and pepper generously, then toss all ingredients together with your hands until vegetables are well coated.
Cook vegetables for 30-35 minutes, stirring them every ten minutes.  You’ll know vegetables are finished when potatoes have browned.
Alpine Muesli


Ingredients:
quick-cooking oats, 2% low-fat milk, nonfat plain yogurt, pure vanilla extract, honey, apples

Directions:
In a large bowl, combine oats, milk, yogurt and vanilla. Let sit for 5 minutes to soften oats.
In a small bowl combine orange juice, chopped nuts and honey. Grate apple and immediately add to orange juice mixture. Add remaining fruit. Stir into yogurt mixture and mix well. Serve chilled.