xiaoxl/recipe_data huggingface dataset:
Make-It-Mine Pork Kabobs


Ingredients:
boneless pork loin roast, reduced sodium soy sauce, rice vinegar, fresh ginger, dijon-style mustard, Chinese five spice powder, mushroom caps, zucchini, orange marmalade

Directions:
In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice]; seal bag and refrigerate for 1 to 4 hours.
Prepare medium-hot fire with charcoal or preheat gas to medium high.
Remove pork from marinade, reserving marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Brush or drizzle with reserved marinade. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.
*Kabob ingredients don’t need to be limited to the vegetables listed. There are several ways to customize kabobs; try incorporating cherry tomatoes, broccoli (precooked until crisp-tender], pineapple chunks (fresh or canned], yellow summer squash, red onion wedges, baby carrots (precooked until crisp-tender], halved tiny new potatoes (precooked until tender] or try adding fresh sprigs of herbs.
Aunt Carol's Spinach and Fish Bake
Category: seafood
By SNOOCHUMS95

Simple, easy fish recipe. Any white fish will do! And even the kids will eat up the spinach! (My four year old loves this dish!) This recipe was passed on by my Aunt and was a little bit of this, a little bit of that - so tweak the ingredients to your liking!

Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup sharp Cheddar cheese
⅓ cup dry bread crumbs
1  egg, beaten
1 pound cod fillets
salt and pepper to taste

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. Top with the remaining Cheddar cheese and bread crumbs. Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 306.1
Fat: 14.3 g
Saturated fat: 7.9 g
Carbohydrates: 10 g
Sugars: 1.3 g
Dietary fiber: 2.5 g
Protein: 34.2 g
Cholesterol: 131.5 mg
Sodium: 419.2 mg
Summer Grilled Cabbage
Category: side-dish
By sjohutch

This is an easy side dish that we can't seem to get enough of once the grill starts firing in the summer. We use one large metal baking dish just for cabbage, that way none of the others get ruined on the grill.

Ingredients:
1 large head cabbage, cored and cut into 8 wedges
8 teaspoons butter
¼ cup water
½ teaspoon garlic powder, or to taste
½ teaspoon seasoned salt, or to taste
ground black pepper to taste

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil grate. Arrange the cabbage wedges into the bottom of a large metal baking dish. Pour the water into the dish. Place a teaspoon of butter on each cabbage wedge. Season liberally with garlic powder, seasoned salt, and pepper. Cover the dish with aluminum foil. Place the dish on the preheated grill; cook until cabbage is tender, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 76
Fat: 4.2 g
Saturated fat: 2.6 g
Carbohydrates: 9.3 g
Sugars: 5 g
Dietary fiber: 4 g
Protein: 2.1 g
Cholesterol: 10.8 mg
Sodium: 114.6 mg
Apple Crisp - Perfect and Easy
Category: desserts
By JoAnn Hague

I adapted this from a 50-year-old peach crisp recipe. Although it works well with peaches, it works even better with fresh, crisp cooking apples.

Ingredients:
2 ½ cups apples - peeled, cored, and sliced
1 cup sifted all-purpose flour
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup butter, softened

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish. Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples. Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 8-inch square dish

Calories: 364.8
Fat: 15.6 g
Saturated fat: 9.8 g
Carbohydrates: 55.7 g
Sugars: 38.1 g
Dietary fiber: 1.8 g
Protein: 2.4 g
Cholesterol: 40.7 mg
Sodium: 206.7 mg
OMG Good Pumpkin Oatmeal Cookies
Category: fruits-and-vegetables
By Lori Winchester

'Tis the season for yummy pumpkin goodness and this hits the spot!

Ingredients:
1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
2  eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
½ cup chocolate chips, or to taste  (Optional)
½ cup raisins, or to taste  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Beat butter, white sugar, brown sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Sift flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Stir flour mixture, about 1/4 cup at a time, into creamed butter mixture until dough is well combined; fold in oats, chocolate chips, and raisins. Drop dough by rounded spoonfuls onto the prepared baking sheet. Bake in the preheated oven until cookies are lightly browned on the bottom and sides, 7 to 9 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 36 servings

Calories: 163.4
Fat: 6.6 g
Saturated fat: 3.8 g
Carbohydrates: 24.8 g
Sugars: 14.2 g
Dietary fiber: 1.1 g
Protein: 2.2 g
Cholesterol: 23.9 mg
Sodium: 142.6 mg
Rye Bread Boat Dip
Category: appetizers-and-snacks
By Chef BFranks

This is a rye bread boat dip.

Ingredients:
3 cups sour cream
3 cups mayonnaise
2 (2 ounce) packages dried chipped beef
2 tablespoons chopped fresh parsley
2 tablespoons minced onion
2 teaspoons seasoned salt (such as Spice Islands® Beau Monde Seasoning)
2 teaspoons chopped fresh dill
1 (1 pound) loaf rye bread

Directions:
Combine sour cream, mayonnaise, chipped beef, parsley, onion, seasoned salt, and dill in a bowl until dip is well mixed; chill in refrigerator for 24 hours. Cut the top off the rye bread and scoop out the bread, breaking into bite-size pieces. Fill bread "boat" with dip. Place bread "boat" on a serving tray and arrange the bread pieces around it.

Prep time: 10 mins
Total time: 1 day
Yields: 20 servings

Calories: 321.1
Fat: 33.6 g
Saturated fat: 8.5 g
Carbohydrates: 2.8 g
Sugars: 0.6 g
Protein: 3.4 g
Cholesterol: 32.7 mg
Sodium: 430.7 mg
Fruit Cups


Ingredients:
frozen sliced strawberries, crushed pineapple, mandarin oranges, lemon juice, bananas

Directions:
Without draining any of the fruit, combine all ingredients in a large bowl. Mix well.
Spoon by the cupful into 9 oz. cups and freeze until firm. (Package in plastic airtight bags or cover with plastic wrap for long-term storage].
Remove from freezer about 15 minutes prior to serving. I like to serve them when they are slushy but still frozen.
Easy Crab Cakes
Category: appetizers-and-snacks
By Renne Thomas

These fresh-tasting, easy crab cakes are perfect for dinner any night of the week--just serve them with a simple, low-carb mustard sauce or 1/2 tablespoon of mayonnaise.

Ingredients:
1 ¾ pounds cooked crabmeat
2 large eggs
1 ½ tablespoons mayonnaise
1 tablespoon diced red bell pepper
1 tablespoon diced green bell pepper
1 tablespoon chopped fresh parsley
1 tablespoon baking powder
1 teaspoon Worcestershire sauce
1 teaspoon seafood seasoning (such as Old Bay®)
1  serving cooking spray

Directions:
Mix crabmeat, eggs, mayonnaise, red and green bell peppers, parsley, baking powder, Worcestershire sauce, and seafood seasoning in a large bowl until blended. Spray a large skillet with cooking spray and heat over medium-high heat. Working in batches, use a tablespoon to carefully spoon poker chip-sized mini "cakes" into the skillet; batter will be loose. Cook on one side until firm, about 2 minutes. Flip and cook until lightly browned and heated through, about 1 minute more.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 mini crab cakes

Calories: 198.4
Fat: 6.1 g
Saturated fat: 1.2 g
Carbohydrates: 2.6 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 31.8 g
Cholesterol: 163.9 mg
Sodium: 887.8 mg
Zucchini Italiano


Ingredients:
garlic clove, onion, zucchini, no-salt-added tomato sauce, reduced-fat monterey jack cheese, lowfat swiss cheese

Directions:
Preheat oven to 350 degrees.
Place oil and garlic in a skillet over medium-high heat; saute until garlic is browned.
Add onion and zucchini; toss well with garlic oil, gently stirring.
Stir in tomato sauce and seasonings.
Turn into a 2-quart baking dish.
Cover and bake for 20 minutes.
Remove from oven and sprinkle on cheeses.
Cover casserole and let sit for 2 minutes or until cheese melts- Serve immediately.
Fiddlehead Fry


Ingredients:
panir, button mushrooms, shallot, water, olive oil, salt, pepper

Directions:
"Wash fiddleheads and set to boil in water for 15 minutes. Fry 1 cm cubes of paneer cheese or extra firm tofu in olive oil in a large frying pan. Flip when one side is browned, then add sliced mushroom, shallot (cut into eighths vertically, not too small], salt and pepper. Once fiddleheads are soft, drain, and add to pan with other ingredients. Stir-fry for several minutes, then serve topped with lemon juice."
Creamy Cashew Chicken Curry
Category: world-cuisine
By Chef John

Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!

Ingredients:
2 teaspoons kosher salt, or more to taste
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 teaspoons garam masala
2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 tablespoons butter, divided
1  yellow onion, chopped
2 tablespoons tomato paste
4  garlic cloves, minced
1 tablespoon minced fresh ginger root
1 cup chicken broth
2 cups cold water
¾ cup whole roasted cashews
⅓ cup sliced green onions
⅓ cup freshly chopped cilantro
1  lime, juiced

Directions:
Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl. Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs. Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours. Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl. Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices. Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

Prep time: 20 mins
Cook time: 30 mins
Total time: 4 hrs 50 mins
Yields: 8 servings

Calories: 287.4
Fat: 18.5 g
Saturated fat: 5.4 g
Carbohydrates: 9.4 g
Sugars: 2.2 g
Dietary fiber: 1.9 g
Protein: 22 g
Cholesterol: 76.8 mg
Sodium: 823.9 mg
Heartland Blonde Brownies


Ingredients:
flour, baking powder, salt, butter, brown sugar, eggs, vanilla, granola cereal

Directions:
Preheat oven to 350.
In a small bowl, combine flour, baking powder, and salt; set aside.
Melt butterscotch chips and butter.  Cool 5 minutes.
Add brown sugar, eggs, vanilla, and cereal.  Blend in flour mixture.
Spread in an 8x8 pan.  Bake until tootchpick comes out clean, about 30 minutes.
Cool before cutting into squares.
Beef Teriyaki
Category: world-cuisine
By CORWYNN DARKHOLME

This is a very easy and simple recipe to make and very hearty and tasty as well!!

Ingredients:
1 ½ cups uncooked glutinous white rice
1 ⅔ cups water
1 pound boneless beef sirloin steak (3/4 inch thick)
2 tablespoons cornstarch
1 (14 ounce) can beef broth
2 tablespoons soy sauce
1 tablespoon packed brown sugar
¼ teaspoon garlic powder
4 cups fresh broccoli florets

Directions:
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, slice beef into very thin strips. In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly. In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate. Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 232.2
Fat: 4.9 g
Saturated fat: 1.8 g
Carbohydrates: 28.7 g
Sugars: 3.4 g
Dietary fiber: 2.6 g
Protein: 17.9 g
Cholesterol: 32.7 mg
Sodium: 569.4 mg
Philly Sandwiches


Ingredients:
beef, beef, Dijon mustard, mozzarella cheese

Directions:
Saute beef strips over medium heat until no longer pink., Add pepper stir-fry mix., Cook 3-4 minutes and drain off excess liquid., Spread top half of each hoagie roll with the dijon mustard., Spoon half cup of pepper/beef mixture onto bottom half of each hoagie., Top mixture with cheese, and replace the top., Wrap each sandwich in foil and bake at 350 degrees for 6-7 minutes., Serve immediately., Goes nicely with kettle chips and a pickle!
Pork Chops in Tomato Sage Sauce


Ingredients:
whole tomatoes, olive oil, butter, sage leaves, dried sage, dry white wine

Directions:
Heat 4 T. oil and 2 T. butter in heavy medium skillet over medium high heat.
Add tomatoes, reserving juice and dried sage. Cook until thickened to saucelike consistency, stirring frequently, about 15 minutes. Add Set aside.
Divide remaining 2 T. oil, 2 T. butter and whole sage leaves between 2 heavy large skillets.
Cook mixture over medium-high heat until butter melts.
Add 2 chops to each skillet. Cover and cook until brown, turning frequently, about 10 minutes.
Add 1/4 cup wine to each skillet. Boil uncovered until reduced to a glaze, about 5 minutes.
Divide tomato sauce between pans, spreading over chops.
Reduce heat, cover and simmer until chops are tender, about 30 minutes longer.
Degrease sauce; adding reserved tomato juice if you like a thinner sauce.
Season with salt and pepper.
Transfer chops to a platter, and spoon sauce over.
Sprinkle with mnced sage and reserve.
Spicy Orange Zest Beef
Category: world-cuisine
By Chef John

This spicy orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. It is a lower-fat alternative while still a quick, easy, and surprisingly flavorful meal.

Ingredients:
1 pound beef tenderloin, cut into 1/2 inch strips
¼ cup orange juice
¼ cup seasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon hot chile paste (such as sambal oelek)
1 tablespoon brown sugar, or to taste
2 cloves garlic, minced
¼ cup water
1 teaspoon cornstarch
cooking spray
2 tablespoons grated orange zest
1 bunch green onions, sliced - white parts and tops separated
salt and freshly ground black pepper to taste

Directions:
Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours. Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade. Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside. Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute. Stir in light parts of green onion and orange zest; cook for 30 seconds. Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes. Season with salt and black pepper to taste.

Prep time: 20 mins
Cook time: 5 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 266.9
Fat: 14.3 g
Saturated fat: 5.6 g
Carbohydrates: 16.8 g
Sugars: 10 g
Dietary fiber: 1.9 g
Protein: 18.7 g
Cholesterol: 57.6 mg
Sodium: 888.3 mg
Asian Steak Wraps


Ingredients:
lime juice, honey, reduced sodium soy sauce, fresh cilantro, boneless beef top sirloin steak, salt, pepper, onion, green pepper, flour tortillas, reduced-fat cream cheese, sesame seeds

Directions:
In a small bowl, combine the first six ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 1 hour. Add salt and pepper to remaining marinade; cover and refrigerate.
Drain beef and discard marinade. In a large nonstick skillet or wok coated with cooking spray, stir-fry beef until no longer pink; remove and keep warm. In the same pan, stir-fry onion and peppers until crisp-tender. Stir in reserved marinade. Return beef to the pan; heat through.
Spread tortillas with cream cheese; top with beef mixture and sprinkle with sesame seeds. Roll up.
Fried Oysters


Ingredients:
buttermilk, egg, dried basil, white pepper, panko breadcrumbs, cornmeal, flour, dried basil, cayenne pepper, sea salt, black pepper, hot paprika, canola oil, kosher salt

Directions:
Combine the buttermilk, beaten egg, hot sauce, 1 teaspoon of basil, granulated garlic and white pepper and mix well. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes.
In a shallow bowl, combine the panko, cornmeal, flour, remaining basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
Heat the oil to 350 degrees F in a large cast-iron skillet.
Drain the oysters from the buttermilk mixture and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining kosher salt while hot.
Hot Cross Buns


Ingredients:
dried cranberries, raisins, sugar, cinnamon, cardamom, nutmeg, allspice, flour, powdered sugar, lemon zest, lemon juice, milk

Directions:
Combine rolls and press or roll to flatten.
Combine sugar and spices in a bowl.
Sprinkle flattened dough with 1/3 of the sugar mixture and 1/3 of the cranberries or raisins.
Fold dough over on itself and flatten again.
Repeat the sugar and cranberries process and fold over again.
Repeat one more time.
Knead the dough as necessary to completely incorporate the added ingredients.
If dough becomes too sticky, sprinkle lightly with flour.
Shape into a log and cut into 12 equal pieces.
Shape each piece into a ball and place on a sprayed baking sheet.
Cover with sprayed plastic wrap and let rise until almost double in size.
Remove wrap and bake at 350°F 15-20 minutes or until golden brown.
Let cool.
Mix ingredients for frosting and frost rolls.
Shake Me up Banana Baby! (Raw)


Ingredients:
crunchy peanut butter, almond butter, bananas, eggs

Directions:
Blend the ingredients, except the eggs, until smooth.
Gently stir the eggs into the blended mix as blending and mixing the eggs damages the fragile protein structure.
Mom's Zucchini Pancakes
Category: side-dish
By Suefood

I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!

Ingredients:
2 cups grated zucchini
2 large eggs, slightly beaten
2 tablespoons chopped green onion
½ cup all-purpose flour
¼ cup grated Parmesan cheese
½ teaspoon baking powder
½ teaspoon salt
1 pinch dried oregano
¼ cup vegetable oil, or as needed

Directions:
Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened. Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 20 pancakes

Calories: 196.6
Fat: 14.3 g
Saturated fat: 3.1 g
Carbohydrates: 11.8 g
Sugars: 1.1 g
Dietary fiber: 1 g
Protein: 6 g
Cholesterol: 77.9 mg
Sodium: 375.7 mg
Taiwanese Meat Sauce


Ingredients:
chicken broth, oyster sauce, light soy sauce, black vinegar, Chinese five spice powder, brown sugar, onion, ground pork, garlic cloves, bamboo shoot, green onion

Directions:
In a small bowl, combine the chicken broth, oyster sauce, soy sauce, vinegar, five spice powder and brown sugar. Set aside.
Heat a wok over medium-high heat. When hot, swirl in the cooking oil. Add in the onion and cook for 1 minute. Stir in the ground meat and cook for 2 minutes. Push aside the onion and ground beef to one side of the wok to create a small spot to fry the garlic. Add in the garlic and stir fry for a few seconds or until you begin smelling the garlic. Add in the bamboo shoots and mushrooms. Toss everything in the wok together.
Pour in the broth/soy sauce mixture and bring to a simmer. Cook for 2 minutes. Stir in the green onions. Serve the ground beef mixture over the noodles or rice.
Charred Artichokes


Ingredients:
artichokes, garlic, butter, olive oil, dry white wine

Directions:
Cut the artichokes in half lengthwise.
Grill on Med/Hi heat for about 5 minute each side or until slightly charred.
Remove from grill.
Tear off 4 sheets extra-duty tin foil and assemble on each sheet: 1/2 artichoke, 1 t garlic, 1 T butter, 2 T wine and salt and pepper.
Wrap tightly and grill (indirect heat] for an additional 45 minutes.
Pistachio Fruit Balls


Ingredients:
roasted pistachios, dried cherries, golden raisin, pitted dates, creme de cassis

Directions:
Roast the pistachios in a preheated 250 degree oven in a single layer on a baking sheet for 8 to 10 minutes, rolling the nuts every few minutes.
Let the pistachios cool completely.
Chop the pistachios using pulse mode of a food processor, until fine but not powdery.
Divide pistachios in half and set aside.
Dice apricots and dates then toss in a large bowl with the other dried fruits to make it easier to grind together uniformly.
Put the dried fruits through a grinder using a medium grind.
Combine 1/2 of the pistachios into the mixture.
Add the orange juice and Cassis and combine by hand until evenly distributed.
Shape the mixture into 1" balls and roll the balls in the remaining pistachios.