xiaoxl/recipe_data huggingface dataset:
Cindi's Egg Rolls
Category: appetizers-and-snacks
By Domestic Goddess

These are the best-tasting egg rolls you'll ever have. They're even better than the ones served at Asian restaurants. My family just loves them. What's even better is that you can use a variety of different meats--ground beef, pork steak, seasoned ground pork sausage, precooked shrimp--or prepare them without meat for the vegetarians.

Ingredients:
4 tablespoons vegetable oil, divided
1 pound lean boneless pork, cut into thin strips
4 cups shredded cabbage
1 large carrot, shredded
½  green bell pepper, cut into thin strips
1 medium onion, chopped
3 cloves garlic, minced
3 teaspoons fresh ginger root, grated
1 tablespoon cornstarch
2 tablespoons soy sauce
1 ½ tablespoons molasses
2 tablespoons vegetable oil
1 quart oil for frying
1 ½ (14 ounce) packages egg roll wrappers
¼ cup water, as needed
1 ½ cups sweet and sour sauce for dipping

Directions:
Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside. In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth. Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture. Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing. Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note). Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C). Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr 20 mins
Yields: 12 egg rolls

Calories: 393.3
Fat: 18.4 g
Saturated fat: 3.2 g
Carbohydrates: 42.9 g
Sugars: 3.2 g
Dietary fiber: 2.4 g
Protein: 13.9 g
Cholesterol: 29.7 mg
Sodium: 575.6 mg
Chicken Croquettes


Ingredients:
butter, onion, flour, salt, black pepper, milk, flour, egg

Directions:
Melt butter in saucepan., Add onion and saute until tender., Add flour, salt and pepper., Add milk slowly and cook, stirring constantly until it thickens., Remove from heat and mix in the bread and chicken., Chill one hour., Shape into 4 patties., Dredge each patty in flour, then dip in egg and then coat with breadcrumbs., Put enough vegetable oil in a skillet to at least 1/2 inch deep when heated., Fry croquettes until browned, turning once., Drain on paper towels.
Almond Fudge Truffles


Ingredients:
"sweetened condensed milk"

Directions:
In a sauce pan on low heat, Melt milk chocolate chips. Add in the sweet condensed milk. Blend together well. Place in fridge for 10 mins to cool down.
Once the fudge is cooled down, roll into balls as you insert the almond in the middle and roll to cover it.
Roll the almond fudge in the dark chocolate fudge (or thick chocolate icecream topping] and then roll in the crushed almonds. Chill for 10 minutes and Serve!
Lemon Granola Chicken Salad #RSC


Ingredients:
chicken breasts, egg, granola cereal, panko breadcrumbs, lemon, fresh spinach, grape tomatoes

Directions:
1.  In large skillet heat about 1/4 cup olive oil on medium heat.
2.  Slice chicken breasts in half creating 6 pieces, season with salt and pepper.
3.  In small bowl combine egg and dressing, beat.
4.  In additional small bowl combine ground granola and bread crumbs, season with salt and pepper.
5.  Dip each chicken breast into egg/ranch then coat in granola/bread crumbs, covering completely.
6.  Add to skillet and brown on each side until done.
7.  squeeze lemon juice over top of chicken.
8.  Serve on top of fresh spinach, dressing and favorite salad ingredients.
Basic Cooked Wheat Berries


Ingredients:
water, broth

Directions:
Place washed berries in a large frying pan over medium heat. Cook shaking the pan for around 3 to 5 minutes. Till they start to pop. Being careful not to over cook or burn.
Stovetop: Combine water and wheat in a saucepan. Bring to a boil, then lower heat to a simmer. Cover and cook until all the water is absorbed and grain is soft and chewy, approximately 1 to 1 1/2 hours.
Slow Cooker: Combine water and wheat in a slow cooker. Cook on low for 8 to 10 hours.
Apple Pie Martini


Ingredients:
vanilla vodka, cinnamon, Flavored Sugar or Splenda, graham cracker, cinnamon sticks

Directions:
Mix graham cracker, cinnamon and sugar together.
Dip 2 chilled martini glasses into almond liquor then into cinnamon sugar mixture to coat rim of glass.
Put rest of almond liqour,Buttershots, Apple schanapps,vodka, and 12 ice cubes into shaker.
Shake till very very cold.
Strain into prepared glasses.
Garnish with cinnamon sticks.
Sip and enjoy.
Pasta Flora (Greek Jam Tart)


Ingredients:
flour, baking powder, butter, sugar, brandy, cognac, lemon, zest of, vanilla

Directions:
Sift together the flour and the baking powder into a bowl.
Cream the butter with an electric mixer.
Add the sugar and beat until the mixture is pale and light-coloured (about 5 minutes], scraping the sides of the bowl with a rubber spatula from time to time.
Add the egg yolks one by one.
Then add the brandy and the flavorings.
Stop beating, and fold in the flour a little at a time, with a wooden spoon, blending it evenly into the mixture.
When the dough becomes too stiff to stir, mix the flour in by hand until the dough is smooth and elastic (you may need to add a little water or milk to your dough to achieve this consistency - just a little at a time].
Avoid overworking the dough.
Cover dough in plastic wrap and allow to rest for 20 minutes before proceeding with recipe.
On a floured surface roll out 2/3s of the dough into a round and line a buttered 10" pie dish or tart pan.
Spread the jam over the dough.
Roll out the reserved dough to a thickness of 1/8" and cut it into strips 1/2" wide.
Lay them across the filling in a lattice pattern.
Decorate with the almonds and bake the tart in a 350F degree oven for 30-35 minutes until light-golden.
Store the tart uncovered, in a dry, cool place to prevent it from getting soggy.
It can be kept one week at room temperature.
Adam's Fruit Popsicles


Ingredients:
"lemon juice"

Directions:
Mix all ingredients., Pour into Popsicle molds. Insert wooden or plastic Popsicle sticks., Freeze until firm.
Cheesy Chicken Fingers


Ingredients:
boneless skinless chicken breasts, plain nonfat yogurt, black pepper, dried oregano, garlic powder

Directions:
Cut the chicken breasts into strips @ 1/4 inch wide, then add to yogurt in a zip lock bag or resealable bowl. Refrigerate for at least 1 hour, shaking to mix @ every 20 minutes.
Place the dry ingredients into a food processor in order and pulse blend until the crackers broken into the size of your choice.
Bake in a 400 degree oven for @ 5 minutes a side until crispy.
Moroccan Spiced Nuts


Ingredients:
cashews, peanuts, pistachios, ras el hanout spice mix, salt, lime

Directions:
In a bowl mix the lime juice, spice and salt. Add the nuts and stir until well coated.
Bake on a low oven at 300F/150?C/Gas mark 2 for one hour, stirring the nuts from time to time. Allow to cool before serving and store in an air-tight container.
Variation:
Moroccan Sweet & Spicy mixed nuts:
Add 2 TB honey and 1 TB water to the spice mix. Repeat the cooking process as above.
Kickin' Turkey Burger with Caramelized Onions and Spicy Sweet Mayo
Category: meat-and-poultry
By Occasional Cooker

A spicy, flavorful, and moist turkey burger.  This is my husband's favorite.  It tastes delicious and I make it with extra lean ground turkey breast. The grated onion adds moisture as well as flavor to the turkey.

Ingredients:
1 cup light mayonnaise
¼ cup coarse-grain mustard
¼ cup honey
1 tablespoon prepared horseradish
hot pepper sauce (e.g. Tabasco™) to taste
1 teaspoon ground cayenne pepper
1 ¼ pounds ground turkey breast
½ large onion, grated
1  jalapeno pepper, seeded and minced
2 tablespoons barbeque sauce
2 tablespoons Worcestershire sauce
¼ teaspoon liquid smoke flavoring
1 tablespoon steak seasoning
1 teaspoon dry mesquite flavored seasoning mix
1 tablespoon olive oil
½ large onion, sliced
5  hamburger buns, split

Directions:
Combine mayonnaise, mustard, honey, horseradish, hot pepper sauce, and cayenne pepper in a bowl. Cover and refrigerate. Mix ground turkey, grated onion, jalapeno, barbeque sauce, Worcestershire sauce, liquid smoke, steak seasoning, and mesquite seasoning in a large bowl. Form into 5 patties. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C), about 6 minutes per side. Serve on buns topped with spicy sweet mayo and caramelized onions.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 5 servings

Calories: 459.3
Fat: 9.3 g
Saturated fat: 1.2 g
Carbohydrates: 58.7 g
Sugars: 27.5 g
Dietary fiber: 2.1 g
Protein: 33.9 g
Cholesterol: 81.8 mg
Sodium: 1769.5 mg
Ginger-Touched Oatmeal Peanut Butter Cookies
Category: desserts
By LMCBSOP

I based this recipe on Michele's Oatmeal Peanut Butter Cookies II, and had a WOW! moment when I added the ginger.

Ingredients:
½ cup butter
½ cup shortening
1 cup peanut butter
1 cup packed brown sugar
¾ cup white sugar
2  eggs
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 cup rolled oats
1 cup chopped crystallized ginger

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the shortening, butter, brown sugar and white sugar. Beat in the eggs, peanut butter and vanilla. Combine the flour, baking soda, salt and ground ginger, stir into the creamed mixture. Finally, stir in the rolled oats and candied ginger. Drop by rounded teaspoonfuls onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Store in an airtight container when cool.

Yields: 2 dozen

Calories: 508.6
Fat: 28.5 g
Saturated fat: 9.6 g
Carbohydrates: 57.9 g
Sugars: 35.2 g
Dietary fiber: 2.4 g
Protein: 9.1 g
Cholesterol: 51.3 mg
Sodium: 578.8 mg
Scallop and Shrimp Chowder
Category: soups-stews-and-chili
By Sherrie

My sister-in-law brought some scallops from Nova Scotia. They are awesome in this chowder. I add the broth, potatoes, corn, and flour to the slow cooker crock the night before, store in the refrigerator, and just turn it on in the morning. Great weeknight meal.

Ingredients:
4 cups chicken broth
4  potatoes, cut into cubes
1 (14 ounce) can whole kernel corn, drained
1  onion, chopped
¼ cup flour
1 cup heavy whipping cream
½ pound sea scallops
½ pound peeled, deveined, and cooked shrimp
¼ cup dry potato flakes
¼ teaspoon garlic pepper
1 pinch salt, to taste

Directions:
Stir broth, potatoes, corn, onion, and flour together in a 3 1/2-quart slow cooker crock. Cook on Low until potatoes are tender, about 6 hours. Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the broth. Cook on High until slightly thickened, 35 to 45 minutes. Season with salt.

Prep time: 15 mins
Cook time: 6 hrs 35 mins
Total time: 6 hrs 50 mins
Yields: 8 servings

Calories: 331.5
Fat: 14.4 g
Saturated fat: 7.7 g
Carbohydrates: 37.9 g
Sugars: 3.6 g
Dietary fiber: 4 g
Protein: 14.8 g
Cholesterol: 109.6 mg
Sodium: 368.6 mg
Veggie-Lover's Special


Ingredients:
alfalfa sprout, cucumber, tomatoes, avocados, red onions, feta

Directions:
Spread each bread slice with 3 tablespoons Hummus Spread. Top each with 1/4 cup sprouts, 1/4 cup cucumber slices, 2 tomato slices, and 2 avocado slices. Top with onion rings. Drizzle each sandwich with 3 tablespoons Feta-Dill Dressing.
Feta-Dill Dressing:
2/3 cup plain fat-free yogurt
2 tablespoons crumbled feta cheese
1 tablespoon lemon juice
1/4 teaspoon dried dill
Combine all ingredients in a small bowl; stir well. Cover and chill.
Note: This is also good with lamb or as a topping for sliced tomatoes.
Yield.
3/4 cup (serving size: 3 tablespoons].
No Bake Corn Flake Cookies


Ingredients:
peanut butter, white corn syrup, granulated sugar

Directions:
In a large sauce pan combine corn syrup and sugar., Bring to a boil and remove from heat., Stir in the peanut butter., Add the corn flakes., Stir until corn flakes are covered with syrup mixture., Drop tablespoons on wax paper.
Soft Ball Pretzels Courtesy of Paula Deen


Ingredients:
warm water, active dry yeast, all-purpose flour, butter, salt, sugar, water, baking soda, butter, kosher salt

Directions:
In a large mixing bowl, combine warm water and yeast.
When the yeast dissolves, add half of the flour, the butter, salt, and sugar and mix for about 3 minutes.
Stir in the remaining flour.
Turn dough out onto a floured surface and knead until the dough is no longer sticky.
Let the dough rise in a greased, covered bowl until it doubles in size, about 45 to 50 minutes.
Punch down the dough and divide into 12 pieces.
Roll each piece of dough into 18-inch long ropes.
On a greased cookie sheet, shape each rope into a pretzel shape.
Let rise again until almost doubled, about 30 minutes.
Preheat oven to 500 degrees F.
In a large non-aluminum Dutch oven over high heat, bring 4 cups of water and baking soda to a boil.
Using a large slotted spoon, gently lower pretzels into water a few at a time and boil for about 1 minute, or until they float.
Return the pretzels to the cookie sheet and brush with melted butter then sprinkle with kosher salt.
Bake in oven until browned, about 12 minutes.
Serve hot with mustard or eat as is.
Beef & Cabbage Alfredo


Ingredients:
ground beef, cabbage, butter, heavy whipping cream, parmesan cheese, salt

Directions:
Cook and drain beef.
Season with garlic, black pepper.
Shred cabbage into long "noodle-like" strips.
Cook in 4 quarts of boiling water.
Add a dollop of cream to the water to make a milder cabbage flavor.
Drain when tender.
Mix all ingredients for Alfredo sauce in a small saucepan and heat until melted and thoroughly mixed together
PS--the Alfredo Sauce is great over low carb pasta or spaghetti squash.
Can be used as a side dish or main course.
Baked Kale Chips
Category: appetizers-and-snacks
By LucyDelRey

These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.

Ingredients:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.

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

Calories: 58
Fat: 2.8 g
Saturated fat: 0.4 g
Carbohydrates: 7.6 g
Dietary fiber: 1.5 g
Protein: 2.5 g
Sodium: 185.1 mg
Lemon Pepper Cod
Category: seafood
By P. Smith

Sauteed cod fish fillets seasoned with lemon juice and black pepper. Serve with a buttery rice pilaf and a green salad.

Ingredients:
3 tablespoons vegetable oil
1 ½ pounds cod fillets
1  lemon, juiced
ground black pepper to taste

Directions:
In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 236.2
Fat: 11.5 g
Saturated fat: 1.6 g
Carbohydrates: 2.9 g
Dietary fiber: 1.3 g
Protein: 30.7 g
Cholesterol: 73.1 mg
Sodium: 104.5 mg
Lemon Pasta with Salmon
Category: seafood
By manella

This lemon pasta is a wonderful family recipe and a great way to use up leftover salmon. Simple and delicious. Serve with a green salad and fresh Italian bread.

Ingredients:
1 (16 ounce) package penne pasta
3 tablespoons salted butter, divided
3 tablespoons olive oil, divided
1 large yellow onion, chopped
3 cloves garlic, chopped, or more to taste
1 pound cooked salmon, flaked
1 large lemon, zested and juiced
½ cup chopped fresh Italian parsley
salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Meanwhile, heat 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium heat. Add onion to melted butter mixture and saute until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Add salmon and cook until heated through, about 3 minutes. Drain pasta and add to the skillet. Stir in parsley and lemon zest. Add lemon juice and season with salt and pepper. Add remaining oil and butter and mix until glossy.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 301.1
Fat: 10.9 g
Saturated fat: 3.8 g
Carbohydrates: 44.6 g
Sugars: 2.7 g
Dietary fiber: 3 g
Protein: 8.8 g
Cholesterol: 13.1 mg
Sodium: 38.9 mg
Chocolate Drops (Aka Macaroons)


Ingredients:
sugar, milk, margarine, oats, coconut, chocolate chips, vanilla

Directions:
In a microwave safe bowl mix, sugar, cocoa, milk and margarine.  Microwave (or cook in sauce pan] until boiling.
Add oats, coconut, chocolate chips and vanilla.
Drop tbsp sized cookies on a waxed paper covered cookie sheet.  Chill in fridge until firm.
Green Apple Cosmo Martini


Ingredients:
green apple vodka, triple sec, cranberry juice, lime juice, apple

Directions:
Shake all ingredients (except apple slice] in a shaker.
Strain into well chilled martini glass.
Garnish with apple slice.
Lemony Lentil Salad With Salmon


Ingredients:
lemon juice, fresh dill, Dijon mustard, salt, fresh ground pepper, olive oil, red bell pepper, seedless cucumber, red onion, brown lentils, green lentils, salmon

Directions:
Whisk lemon juice, dill, mustard, salt and pepper in a large bowl.
Gradually whisk in oil.
Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.
Per serving (1cup]: 354 Calories; 18 g Fat; 3 g Sat; 12 g Mono; 31 mg Cholesterol; 25 g Carbohydrates; 24 g Protein; 9 g Fiber; 194 mg Sodium; 743 mg Potassium.  1 Carbohydrate Serving.
Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat.
MAKE AHEAD TIP:  Cover and refrigerate for up to 8 hours.
TIP:  To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.
Lemon Horseradish New Potatoes


Ingredients:
new potatoes, butter, kosher salt, ground black pepper, garlic cloves, fresh lemon juice, lemon zest, flat leaf parsley

Directions:
Scrub the potatoes if they look dirty. Slice the potatoes on a mandoline or with a knife, about 1/8" thick.
Preheat oven to 350°F.
Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, garlic, horseradish, lemon juice and lemon zest. Place potatoes in dish and toss to coat with butter mixture.
Bake uncovered in preheated oven for 30-40 minutes, or until potatoes are tender and browned, basting halfway through. Sprinkle with chopped parsley before serving.
Restaurant-Style Tequila Lime Chicken
Category: world-cuisine
By Robbie Rice

This spicy, marinated broiled chicken dish is the same as that of a well-known restaurant chain's Tequila Lime Chicken. Enjoy! Serve with rice and pico de gallo salsa, if desired.

Ingredients:
1 cup water
⅓ cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon liquid smoke flavoring
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon tequila
4  skinless, boneless chicken breast halves
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 ½ teaspoons chopped green chile peppers
1 teaspoon minced onion
¼ teaspoon dried parsley
¼ teaspoon hot pepper sauce
1 pinch salt
1 pinch dried dill weed
1 pinch paprika
1 pinch cayenne pepper
1 pinch ground cumin
1 pinch chili powder
1 pinch ground black pepper
1 cup shredded Cheddar/Monterey Jack cheese blend
2 cups crumbled corn chips

Directions:
Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours. Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed. Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear. Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted. Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs 50 mins
Yields: 4 servings

Calories: 1029.8
Fat: 64.9 g
Saturated fat: 14.9 g
Carbohydrates: 68 g
Sugars: 8.1 g
Dietary fiber: 4.5 g
Protein: 40.8 g
Cholesterol: 98.3 mg
Sodium: 2237.2 mg
Nectarine and Blueberry Tart


Ingredients:
all-purpose flour, salt, sugar, butter, water, sugar, cornstarch, nectarines, blueberries

Directions:
To make tart, place flour, salt and sugar in processor and pulse several  times.
Cut butter into tiny pieces and pulse until mixture looks like  bread crumbs.
Add water and bring dough into ball.
Knead lightly and  place in plastic and chill at least 20 minutes.
In large bowl whisk sugar  with cornstarch and gentle toss in nectarines (and optional blueberries.
Sprinkle with lemon juice. Roll out dough on lightly floured board to  about a 12-inch round.
Fold in half and then half again and place on  ungreased baking sheet. Unfold.
Pour fruit and juice into pastry and mound  in middle. Gently fold up edges around filling leaving 6-inch opening in  middle. Pinch folds together and brush with water sprinkle on 1 Tbsp of sugar.
Bake in preheated 375°F oven 35-45 minutes until golden.
Note: You can easily substitute blackberries for blueberries in this  recipe.
Chicken Kiev


Ingredients:
chicken breast, garlic cloves, fresh cilantro, butter, salt, pepper, all-purpose flour, egg

Directions:
Step 1: Poke a hole in the end of the chicken breast.
Step 2: Mix together butter, cilantro, 1 pinch of salt, 1 pinch of pepper into a small mixing bowl.
Step 3: Stuff all ingredients in steps 2 through the hole into the chicken breast. Use the bamboo skewer to close the hole. Then chill in the fridge about 15 minutes.
Step 4: Whisk egg in a second bowl.
Step 5: Place flour in the bowl with 1 pinch of salt, and 1 pinch of pepper mix together.
Step 6: Place bread crumbs in a third bowl.
Step 7: Dip chicken into flour mixture, then egg, and finally in the bread crumbs.
Step 8: In hot pan with oil, place chicken and cook at medium heat. Cook until the chicken gets brown and is cooked inside.
Serves two people.