xiaoxl/recipe_data huggingface dataset:
Easy Fried Salmon
Category: main-dish
By Patrick O'Neal

Really easy and really good fried salmon!

Ingredients:
kosher salt and ground black pepper
4 (5 ounce) center-cut salmon fillets
2 tablespoons olive oil

Directions:
Season salmon with salt and black pepper. Heat olive oil in a nonstick skillet over medium-low heat. Place salmon skin-side up in the skillet. Cook until golden brown, about 4 minutes. Turn with a spatula and cook until salmon feels firm to the touch and skin is crisp, about 3 minutes more.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 fried salmon fillets

Calories: 287.8
Fat: 20.4 g
Saturated fat: 3.7 g
Protein: 24.5 g
Cholesterol: 69.8 mg
Sodium: 167.7 mg
Potato Soup


Ingredients:
potatoes, bacon, onion, evaporated milk, butter, celery, corn, fresh mushrooms

Directions:
Peel and cube potatoes.
Chop bacon and fry it.
Chop onion and other veggies if desired.
Put potatoes, bacon, onion, & veggies in large pot; cover with water.
Cook until fork tender.
Add butter and milk.
Remove from heat.
Salt and pepper.
Enjoy.
Brown Beans
Category: side-dish
By Kerry

Southern-style brown beans.

Ingredients:
1 pound dried pinto beans
½ teaspoon salt
8 cups reduced-salt chicken broth
1 ¾ pounds ham hock
½ teaspoon black pepper
salt to taste

Directions:
Pick over the beans, rinse them, and place them in a large bowl with 1/2 teaspoon of salt and enough water to cover by 3 or 4 inches. Allow the beans to soak overnight. The next day, drain and rinse the beans, and place them in a large pot. Stir in the chicken broth, ham hock, black pepper, and salt. Bring to a boil over medium heat, and reduce the heat to a simmer. Simmer the beans over low heat for 4 hours, adding water occasionally if needed to keep the soupy consistency. Remove the ham hock before serving.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 1 day
Yields: 8 servings

Calories: 478.4
Fat: 22 g
Saturated fat: 7.8 g
Carbohydrates: 36.4 g
Sugars: 2 g
Dietary fiber: 8.8 g
Protein: 32.3 g
Cholesterol: 71.5 mg
Sodium: 319.5 mg
Easy Cold Cucumber Soup
Category: soups-stews-and-chili
By lreddy

Easy cold soup for a hot day!

Ingredients:
2 large  cucumbers - peeled, seeded, and diced
1 ⅓ cups sour cream
1 ⅓ cups plain yogurt
2 cups vegetable broth
1 clove garlic, minced
½ cup chopped fresh mint
½ cup chopped fresh dill

Directions:
Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 251.1
Fat: 17.9 g
Saturated fat: 10.9 g
Carbohydrates: 15.7 g
Sugars: 7.4 g
Dietary fiber: 1.6 g
Protein: 8.3 g
Cholesterol: 38.6 mg
Sodium: 333.1 mg
Vegan Raspberry Ice Cream


Ingredients:
fresh raspberries, frozen raspberries, sugar, water

Directions:
Comebine raspberries, sugar and water in saucepan.
Bring to a boil stirring constantly.
As soon as mixture starts to boil, reduce heat to a simmer and simmer for about 5 minutes stirring occasionally.
Remove pan from heat and let mixture cool a little. You will want to strain the mixture through cheesecloth or a sieve to remove the seeds.
Stir in the cream.
Refrigerate mixture overnight and freeze according to ice cream makers instructions.
Quick Banana Nut Bread


Ingredients:
bananas, Bisquick, light brown sugar, white sugar, eggs, applesauce, vanilla, pecans, walnuts

Directions:
Beat bananas with mixer,add sugars, applesauce,vanilla,eggs,and oil. Beat until combined. Add flour and mix well. Stir in nut meats by hand and place in prepared loaf pan.
Bake at 350 until brown and center springs back. Wrap in foil while warm.
Chicken Gumbo With Homemade Stock


Ingredients:
olive oil, chicken breasts, salt, carrots, celery ribs, onion, garlic, bay leaves, water, chicken bouillon, flour, onion, green bell pepper, celery, chili powder, file powder, chicken, smoked sausage

Directions:
The stock ingredients are everything from 2 tbsp chicken bouillon and above. The gumbo ingredients is browned flour and below.
Stock Directions.
Heat a large stock pot over medium high heat for a few minutes.
Rinse chicken and pat dry. Liberally sprinkle the chicken with salt, pepper and creole seasoning.
Add the olive oil to the pot and brown the chicken in batches. Set aside for later.
With the chicken removed, add all the veggies but the garlic. Saute for a few minutes then add the garlic and bay leaves. Saute one more minute.
Put the chicken back into the pot. Add the water. Bring to a boil, cover and reduce to a simmer. Simmer for 1 hour and 20 minutes.
Remove the stock from the heat. Remove chicken to a platter to cool. Strain stock into another pot to remove veggies. Defat if desired.
Gumbo Directions.
Heat a large steel pan over medium high heat for a few minutes. Add the flour. Stir constantly with a whisk so the flour does not burn. If it smokes too much, reduce heat.
When the flour is the color of say chocolate milk powder, remove from heat and continue stirring as it will continue to brown in the hot pan. Keep stirring off the heat until the smoking has subsided.
Heat a large nonstick stock pot over high heat for 4 minutes.
Add all the onion, bell pepper and celery, creole seasoning and ¼ cup stock. Stir and cook until the stock is almost gone.
Stir in another ¼ cup stock. Stir and cook until the stock is almost gone.
Add the garlic. Cook and stir one more minute.
Add 10 ounces of stock and the browned flour. Stir until a paste forms. Let this sit for  30 seconds or so. Stir and let it sit again for a little bit.
Add the rest of the stock, chicken and sausage. Stir well to incorporate the flour.
Bring to a boil.
Add the gumbo filé powder. Reduce to a simmer. Cover and simmer for 30 minutes, stirring occasionally.
Add salt and pepper to taste. Chile powder is optional.
Lemon Lamb Soup


Ingredients:
shoulder lamb chops, water, fennel bulb, potatoes, lemon, fresh curly-leaf parsley, salt

Directions:
Add water and salt and bring to boil.
Add Lamb to boiling water.  30 minutes(you can debone the meat and cut to cubes first but add bones in water with the meat cubes I prefer to cube the meat after its boiled].
Remove the meat and/or bones and the goop on top of boiling water.
add the chopped fennel and boil for 5 minutes Med/high heat.
add the potatoes and boil for 10 minutes.
Re introduce the meat if you have not cubed it first and boil 5 minutes.
Add the parsley and boil for 5 minutes.
Squeeze the juice of the lemon into the soup watching for the seeds and boil for another 10 minutes.
The preparation can happen during the boiling as there are distinct steps.
Strawberry Marbled Cheesecake


Ingredients:
butter, graham cracker crumbs, sugar, cream cheese, sugar, vanilla, eggs, frozen sliced strawberries in syrup, cornstarch

Directions:
Puree strawberries and cornstarch in blender.
Heat in a saucepan over medium heat until thick.
Cool mixture.
Combine melted butter, graham crumbs and sugar and press onto bottom of 9" springform pan.
Bake at 350 degrees for 10 minutes.
Combine cream cheese, sugar and vanilla until well mixed, then add eggs one at a time and mix well after each addition.
Pour half the batter over the crust.
Add half the strawberry mixture by spoonfuls to the batter.
Pour remaining cheesecake batter into the pan, then add the remaining strawberry mixture by spoonfuls.
Swirl the mixture with a knife until it has a marbled effect.
Bake at 300 degrees for 50 to 60 minutes or until set.
Allow cheesecake to cool, then remove rim of pan.
Chill overnight before serving.
Carrot and Apple Slaw


Ingredients:
carrots, orange, olive oil, fresh Italian parsley, fresh ground black pepper, kosher salt

Directions:
Peel and julienne carrots, then julienne the apples (leave skin on]. Place in large glass bowl.
Zest the orange over the carrot and apple mixture.
Juice the orange over the mixture and add olive oil.
Add the salt and pepper.
Toss and serve cold.
Chicken Club Wrap
Category: uncategorized
By Anonymous

This quick club can double as a filling lunch or a light snack. It just depends on how you slice it.

Ingredients:
4 each Mission® Life Balance® Whole Wheat Tortillas
4 tablespoons light mayonnaise
1 cup lettuce, shredded
1  tomato, thinly sliced
1  red onion, thinly sliced
4 strips bacon fully cooked, microwave to crispy
1  avocado, peeled, pitted and sliced lengthwise
12 piece (blank)s slices oven-roasted deli-sliced chicken breast

Directions:
Spread 1 tablespoon of mayonnaise over each tortilla. To build 1 wrap: place lettuce on the center of the wrap. Top lettuce with tomato, onion, bacon, avocado and sliced chicken. Fold in the left and right sides of the wrap towards the center, and roll the bottom edge of the tortilla into a burrito shape. Slice the wrap in half and serve.

Prep time: 12 mins
Total time: 12 mins
Yields: 4 servings

Calories: 343.6
Fat: 18.3 g
Saturated fat: 4.3 g
Carbohydrates: 29.7 g
Sugars: 3.8 g
Dietary fiber: 8.4 g
Protein: 13.8 g
Cholesterol: 28.3 mg
Sodium: 966.6 mg
Quick Bread Crumbs for Casseroles


Ingredients:
butter, margarine

Directions:
Melt butter in a skillet., Add 1 cup bread crumbs., Stir constantly till crumbs are golden brown., Use on your favorite casserole.
Wilma's Fish Casserole
Category: seafood
By Wilma Scott

This casserole can be changed by varying the herbs used to flavor it.

Ingredients:
3 cups soft bread cubes
1  onion, minced
1 pinch salt
1 pinch dried basil
1 pinch dried thyme
1 pinch ground savory
1 pinch dried marjoram
2 (10.75 ounce) cans  condensed cream of mushroom soup
½ cup butter
½ cup milk
1 ½ pounds haddock fillets
1 cup crushed buttery round crackers

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Mix the diced bread, onion, salt and herbs together. Combine the soup with milk, stirring until creamy. In the bottom of the prepared dish, layer half of the fish, half of the bread mixture and half of the soup mixture. Repeat layers and cover top with cracker crumbs and dot with butter. Bake uncovered in a preheated oven for 1 hour or until fish is flaky with a fork.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 338.4
Fat: 19.6 g
Saturated fat: 9.2 g
Carbohydrates: 20.4 g
Sugars: 3.6 g
Dietary fiber: 1 g
Protein: 19.8 g
Cholesterol: 80.1 mg
Sodium: 816.1 mg
Sardines and Pineapple Sandwich Toast


Ingredients:
mayonnaise, marmalade, pineapple, salt, pepper

Directions:
Spread out about half a tablespoon of mayonnaise on each of the two slices of bread.
On top of the mayonnaise make a new layer making use of a teaspoon of marmalade on each bread.
Roughly crush the potato chips. Spread the potato chips on top of the marmalade. Slice the pineapple thinly then put it on top of the potato chips.
Use a fork to roughly break the sardines then spread it on top of the pineapple slices.
Sprinkle with a pinch of salt and a pinch of pepper on top then top with another slice of bread.
Preheat your sandwich maker.
Toast your sandwich until brown and crispy.
Honey Walnut Shrimp


Ingredients:
large shrimp, water, white sugar, walnuts, cornstarch, mayonnaise, honey, sweetened condensed milk

Directions:
In a small sauce pan mix water and sugar. Bring to a boil and add the walnuts. Boil for 2 minutes, drain and place on a baking sheet to dry.
Meanwhile, beat egg whites in a medium bowl until foamy. Stir in cornstarch until it becomes somewhat thick. Dip shrimp into the batter. Heat oil in a deep fryer and fry shrimp in batches in oil until golden brown (about 5 minutes]. Drain on paper towels.
In a serving bowl, mix mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Add walnuts and serve.
Spicy Avocado Chicken
Category: world-cuisine
By emarika

I have impressed many friends with this fresh-tasting and easy chicken dish. Enjoy!

Ingredients:
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
4  skinless, boneless chicken breast halves
2 tablespoons olive oil
1  red onion, minced
2 tablespoons lime juice
1  avocado, diced
Salt and ground black pepper to taste

Directions:
Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl; rub evenly into the chicken breasts. Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir the onion, lime juice, and avocado together in a bowl; season with salt and pepper. Spoon over the chicken breasts to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 chicken breast halves

Calories: 295.8
Fat: 17.8 g
Saturated fat: 3 g
Carbohydrates: 8 g
Sugars: 1.6 g
Dietary fiber: 3.9 g
Protein: 26.8 g
Cholesterol: 69.2 mg
Sodium: 646.4 mg
Hummingbird Pie


Ingredients:
margarine, coconut, sweetened condensed milk, cream cheese, Cool Whip, graham crackers

Directions:
Mix together first 3 ingredients and brown lightly in a pan.
Mix condensed milk and cream cheese until well blended.  Fold in cool whip.
Place 1/2 cream cheese mixture in pie crust.  Sprinkle 1/2 of coconut mixture, then drizzle with 1/2 caramel topping.  Repeat each layer once more.
Mai Tai Cocktail
Category: drinks
By Allrecipes

This variation on the classic mai tai combines three kinds of rum with orgeat, orange liqueur, and lime juice for a taste of the Pacific islands!

Ingredients:
1 cup ice
1 fluid ounce light rum
1 fluid ounce gold rum
½ fluid ounce orange Curacao liqueur
½ fluid ounce orgeat syrup
½ fluid ounce lime juice
1 cup ice
1 fluid ounce dark rum
1 wedge fresh pineapple
1  maraschino cherry

Directions:
Fill an old-fashioned glass with 1 cup crushed ice. Set aside in the freezer. Combine light rum, gold rum, orange Curacao, orgeat, and lime juice in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled old-fashioned glass. Top with dark rum. Garnish with a wedge of pineapple and a maraschino cherry.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 319.3
Fat: 0.1 g
Carbohydrates: 26.3 g
Sugars: 19.9 g
Dietary fiber: 0.9 g
Protein: 0.4 g
Sodium: 17.5 mg
Chicken Noodle Soup


Ingredients:
chicken, butter, salt, pepper, chicken bouillon cubes, carrots, celery, onion, parsley

Directions:
In a large dutch oven add chicken with enough water to just cover-( about 10-11 cups.].
Add to chicken-salt,pepper, butter, 1 1/2 carrots whole, stalk of celery, and onion halved.
Bring to a boil then turn heat to low. Simmer 1 1/2 hours.
Remove chicken, cool . Debone chicken into large pieces-about 2 inches long. Reserve chicken on the side.
Remove carrots,onion and celery-throw away.
Strain chicken broth into clean dutch oven.
Add chicken boullion cubes.
Shred remaining 1/2 carrot into broth.
Bring broth up to a boil. Add noodles, return to a boil and cook noodles 7 minutes.
Add parsley and chicken, heat through.
Add additional salt and pepper to taste.
German Poppy Seed Stollen (Mohnstollen)
Category: bread
By monika1969

This wonderful poppy seed stollen recipe is straight from Germany. It tastes best if you can freshly grind your poppy seeds. In Germany there are special poppy seed grinders, but you can use a mortar and pestle. Don't use a regular spice grinder, as poppy seeds contain a lot of oil and your grinder will get clogged up.

Ingredients:
4 cups all-purpose flour
1 ounce fresh yeast
1 cup lukewarm milk
6 tablespoons unsalted butter
6 tablespoons white sugar
½ teaspoon salt
2 cups finely ground poppy seeds
1 cup hot whole milk
¾ cup white sugar
¼ cup raisins
2 tablespoons honey
4 teaspoons vanilla sugar
1 teaspoon rum
1  lemon, zested
2 tablespoons confectioners' sugar

Directions:
Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Pour 1 cup lukewarm milk into the well and stir into the yeast. Cover and let rise in a warm place until foamy, about 15 minutes. Mix flour from the sides of the bowl into the yeast mixture, a little at a time. Add butter, 6 tablespoons sugar, and salt and knead until a soft, pliable dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour. Grease a baking sheet with butter. Sprinkle a work surface with flour and roll out dough into a thin rectangle. Pour poppy seeds into a bowl and pour 1 cup hot milk on top. Add 3/4 cup sugar, raisins, honey, vanilla sugar, rum, and lemon zest and stir together until filling is well combined. Spread filling over dough rectangle. Roll up rectangle, starting at the longer side, and press seam together with your fingers. Place poppy seed stollen onto the prepared baking sheet with the seam side down. Cover and let stollen rise for 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake stollen in the preheated oven until baked through, about 40 minutes. Allow to cool for about 1 hour and dust with confectioners' sugar.

Prep time: 25 mins
Cook time: 40 mins
Total time: 3 hrs 40 mins
Yields: 14 servings

Calories: 392.1
Fat: 14.9 g
Saturated fat: 4.7 g
Carbohydrates: 57.4 g
Sugars: 25.6 g
Dietary fiber: 3.2 g
Protein: 9.3 g
Cholesterol: 16.2 mg
Sodium: 103.1 mg
Alfredo Chicken
Category: world-cuisine
By Renee Parker

Short on time? Five ingredients and four steps make this dish easy and delicious. Increase the nutritional value and make this an all-in-one dish by adding fresh seasonal vegetables (such as broccoli, squash or bell peppers) to the pasta as it cooks.

Ingredients:
6 ounces spiral pasta
2 pounds chicken meat, cut into strips
1 (.7 ounce) package Italian dressing mix
1 tablespoon garlic powder
1 (16 ounce) jar prepared Alfredo sauce

Directions:
Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Sprinkle chicken with Italian dressing mix and garlic powder. Pan-fry chicken in a nonstick skillet over medium heat, cooking in batches if necessary, until the juices run clear and chicken meat is no longer pink in the middle, about 10 minutes per batch. Turn chicken pieces over after about 5 minutes of cooking. Transfer chicken to a serving bowl and toss with cooked pasta. Pour   over chicken and pasta, mix thoroughly, and serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 498.1
Fat: 28.7 g
Saturated fat: 10.4 g
Carbohydrates: 27.2 g
Sugars: 5.2 g
Dietary fiber: 1 g
Protein: 32.1 g
Cholesterol: 106.2 mg
Sodium: 1338.2 mg
Zucchini With Balsamic Vinaigrette


Ingredients:
zucchini, yellow sweet pepper, olive oil, salt, olive oil, garlic, fresh parsley, fresh basil, pine nuts

Directions:
Halve zucchini crosswise; slice lengthwise into 1/4" pieces.
Arrange zucchini and peppers on a 15 X 10 X 1 inch baking pan that has been lined with foil.
Combine 1 tablespoons olive oil and 1/4 teaspoons salt.
Brush onto vegetables.
Bake, uncovered, at 325 degrees for 15 to 20 minutes until just tender.
While vegetables are baking, combine 1/3 cup oil, vinegar and garlic in a blender until smooth.
Stir in parsley.
Place baked vegetables on a serving dish.
Drizzle with vinaigrette and sprinkle basil and pine nuts on top.
Baked Brunch Omelet
Category: breakfast-and-brunch
By WALLEN

This is so easy to prepare and everyone raves about it.  The best part is that you can put it together the night before and just pop it in the oven the next morning. Delicious!

Ingredients:
½ (1 pound) loaf white bread, cut into cubes
1 ½ pounds Cheddar cheese, shredded
1 cup cubed cooked ham
8  eggs
2 cups milk
1 pinch salt
1 dash hot pepper sauce, or to taste
¼ cup chopped green onion

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat. In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan. Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.

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

Calories: 375.4
Fat: 25.6 g
Saturated fat: 14.4 g
Carbohydrates: 12.6 g
Sugars: 3.3 g
Dietary fiber: 0.5 g
Protein: 23.2 g
Cholesterol: 193.1 mg
Sodium: 691.6 mg
Cheese Soup


Ingredients:
water, chicken, potatoes, celery, onion, garlic, salt, pepper

Directions:
Cook above ingredients 20 minutes (until potatoes are al dente].
Add 1 package of California Mix (or 1 cup each of chopped broccoli, chopped carrots, and chopped cauliflower].  Simmer for another 20 minutes.
Turn heat down as low as possible.  Then add 2 cans Cream of Chicken soup, and 1 pound of Velveeta Cheese. Allow cheese to melt, stirring occasionally -- about 20 minutes longer. Continue to use low heat after adding soup and cheese. This can stick easily.
Apple and Gorgonzola Crostini With Lavender Honey


Ingredients:
baguette, tart apple, honey, gorgonzola, fresh chives

Directions:
Preheat oven to BROIL.
Arrange the cut up bread slices on an ungreased baking sheet. BROIL 4 inches from the heat source for approximately 1 1/2 to 2 minutes until lightly browned, turning once. Watch oven carefully!
Divide and place the apple slices on the toasted baguette. Lightly drizzle with the honey. Top with the cheese and fresh chives.
Serve immediately.
Martha Stewart's Macaroni and Cheese


Ingredients:
pasta, butter, all-purpose flour, milk, cayenne pepper, ground nutmeg, sharp white cheddar cheese, parmesan cheese

Directions:
Cook pasta in a large pot of boiling water 1 to 2 minutes less than package instructions. Drain, rinse with cool water, and return to pot.
Meanwhile, heat 4 T. butter in a medium saucepan over medium-high heat. Add flour; cook, whisking, 1 minute. Add milk, cayenne pepper, nutmeg, and 2 t. salt; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until smooth. Pour over pasta; toss to coat. Divide among baking dishes.
Melt remaining 2 T. butter; toss with breadcrumbs. Sprinkle over pasta. (Cover tightly with plastic wrap; freeze up to 3 months.].
Preheat oven to 375. Place frozendishes on a baking sheet; remove plastic. Cover with foil. Bake until bubbling, 60-70 minutes for large dishes, 40-50 minutes for small. Remove foil; continue baking until golden, 5 to 10 minutes more.
Hg Cranberry Sauce


Ingredients:
cranberries, mandarin orange segments, apple, unflavored gelatin, Splenda granular, white sugar, cinnamon

Directions:
In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water. Set stove to medium heat, cover pot, and bring to a boil.
Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally. Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.
Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined. Stir in cinnamon and apples and mix well. Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best].
Once chilled and set, remove mixture from the fridge and give it a good stir. Drain juice from the can of orange segments. Roughly chop orange segments and drain any excess liquid from them. Slightly crush almonds so that they break into smaller pieces. Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly. Serve with lean turkey, pork, or chicken, or anything else you like cranberries with!