xiaoxl/recipe_data huggingface dataset:
Quick Cantonese Sauce
Category: side-dish
By JessieD

This sauce is easy, tasty, and can be tossed into a wok or frying pan with meats and veggies.

Ingredients:
5 tablespoons olive oil
2  onions, chopped
2  tomatoes, sliced
1 teaspoon minced fresh ginger root
1 teaspoon garlic, minced
1 teaspoon sugar
½ teaspoon salt
3 tablespoons soy sauce

Directions:
In a bowl, stir together olive oil, onions, tomatoes, ginger root, and garlic. Season with sugar, salt, and soy sauce.

Prep time: 15 mins
Total time: 15 mins
Yields: 1.5 cups

Calories: 129.4
Fat: 11.4 g
Saturated fat: 1.6 g
Carbohydrates: 6.5 g
Sugars: 3.5 g
Dietary fiber: 1.2 g
Protein: 1.3 g
Sodium: 648.6 mg
Mango Espresso Crepes


Ingredients:
all-purpose flour, water, milk, egg, coconut oil, salt, mangoes, cinnamon, instant coffee powder, lemon juice, honey

Directions:
Make the crepes.
Whisk together all ingredients in a bowl.
Heat a skillet and coat with non-stick cooking spray.
Ladle in about 80ml of the batter in swirl around to coat the skillet evenly.
Cook for 30-45 seconds or until the top is dry.
Loosen the sides with a spatula and flip.
Cook for another 30 seconds.
Cook the filling.
Peel and cut the mangoes into 1/2” cubes.
Combine mangoes with all other ingredients in a non-stick pan and cook over low heat for about 15-20 minutes.
Baked Sweet-and-Savory Mashed Potatoes


Ingredients:
baking potatoes, salt, sweet potatoes in syrup, reduced-fat cream cheese, bacon, light sour cream, chicken broth, pepper

Directions:
Bring potatoes, 1 teaspoon salt and water to to cover to a boil in a Dutch oven; cook 30 minutes or until tender.
Drain.
Return potatoes to Dutch oven.
Add sweet potatoes and cream cheese; mash untl smooth with a potato masher.
Stir in bacon, next 3 ingredients and remaining 2 teaspoons salt.
Spoon mixture into a lightly greased 11-x7-inch baking dish.
Bake, uncovered, at 350°F for 20 minutes.
Garnish with crumbled bacon, if desired.
Rye Party Puffs


Ingredients:
water, unsalted butter, all-purpose flour, dried parsley flakes, garlic powder, salt, eggs, caraway seed, cream cheese, corned beef, mayonnaise, sour cream, chives, onions, spicy brown mustard, garlic powder

Directions:
In a saucepan over medium heat, bring water and butter to a boil.
Add flours, parsley, garlic powder and salt all at once; stir until a smooth ball forms.
Remove from the heat; let stand for 5 minutes.
Beat in eggs one at a time until smooth.
Drop the batter by rounded teaspoonfuls 2 inches apart onto greased baking sheets.
Sprinkle with caraway seeds.
Bake at 400º for 18-20 minutes or until golden.
Remove to wire racks.
Immediately cut a slit in each puff crossways through center, but not all the way through, to allow steam to escape. (The top will open up like a cap.].
Let cool.
In a mixing bowl, mix well the first 8 ingredients, then stir in olives.
Open puffs, stuff with filling, lightly close tops of puffs over filling.
Cover, chill til serving.
Makes 4 1/2 dozen.
Pita Bread Salad


Ingredients:
extra virgin olive oil, fresh lemon juice, garlic clove, cucumbers, tomatoes, red bell pepper, scallions, flat leaf parsley, of fresh mint, head romaine lettuce

Directions:
Preheat oven to 350°F  Transfer the pitas to a baking sheet.  Bake until crisp, about 10 minutes.
In a large bowl, whisk together the olive oil, lemon juice and garlic.  Season with salt and pepper.  Stir in the cucumbers, tomatoes, bell pepper, scallions, parsley, mint and pitas.  Add the lettuce and toss.
Tomato Cucumber Salad with Mint
Category: salad
By TOOS64

This is a refreshing summer salad. Perfect for a picnic or barbeque. I usually serve it with a spicy flank steak and potatoes.

Ingredients:
⅓ cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
2 large cucumbers, peeled, seeded, and cut into 1/2-inch slices
3 large tomatoes, seeded and chopped
⅔ cup chopped red onion
½ cup chopped fresh mint
2 tablespoons olive oil
salt and pepper to taste

Directions:
In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally. Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 88.1
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 11.4 g
Sugars: 6.6 g
Dietary fiber: 1.8 g
Protein: 1.6 g
Sodium: 394.7 mg
Hot Italian Sausage
Category: world-cuisine
By Jim Wyllie

An Italian friend of mine had an Italian restaurant and used this recipe for over 30 years. When he retired, he graciously consented to passing it on to me. I will share it with you. It is excellent as meatballs, in spaghetti sauce, hamburger patties, or on pizza. This Recipe was prized by him and revered by many. We are lucky to have gotten this Recipe.

Ingredients:
20 pounds ground pork
⅛ cup salt
¼ cup garlic salt
1 tablespoon ground black pepper
½ cup ground paprika
1 cup vegetable oil
1 tablespoon anise seed
1 tablespoon fennel seed
⅛ cup red pepper flakes

Directions:
Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs.

Prep time: 30 mins
Total time: 1 day
Yields: 20 pounds Italian sausage

Calories: 326.4
Fat: 26.9 g
Saturated fat: 9.4 g
Carbohydrates: 0.7 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 19.3 g
Cholesterol: 81.7 mg
Sodium: 335.8 mg
Asparagus Gratin...fancy and Good!


Ingredients:
asparagus, olive oil, unsalted butter, shallot, pine nuts, black pepper, parmigiano-reggiano cheese, salt, mascarpone cheese

Directions:
Butter a 2- to 2 1/2-quart shallow ceramic flameproof baking dish.
Cook asparagus in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 4 minutes.
Drain in a colander, then transfer to baking dish and keep warm, tightly covered with foil.
Meanwhile, heat oil and butter in a 12-inch heavy skillet over high heat until foam subsides, then cook shallots, stirring occasionally, until pale golden, about 3 minutes.
Add bread and pine nuts and cook, stirring, until browned in spots, about 5 minutes. Transfer to a bowl and add pepper, 1/2 cup Parmigiano-Reggiano, and 1/4 teaspoon salt, tossing to combine.
Preheat broiler.
Toss warm asparagus with mascarpone, remaining 1/2 cup Parmigiano-Reggiano, and remaining 1/4 teaspoon salt until combined well.
Sprinkle bread-crumb mixture evenly over asparagus. Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minutes.
Easy Broccoli Cheese Soup


Ingredients:
water, dried chives, milk, butter, Velveeta cheese

Directions:
Cook the broccoli in the water until tender but not mushy., Stir in onion or chives, cream of mushroom soup, milk and butter., Heat to a simmer and cook three minutes, stirring well., Add cheese and stir until it melts., Serve immediately.
Mushrooms With Garlic


Ingredients:
canola oil, mushrooms, garlic clove, soy sauce

Directions:
Heat a large non stick frying pan over high heat and add oil.
Place mushrooms into pan and cook for 1 minute, stirring.
Combine garlic. soy sauce and stock and pour over mushrooms.
Cover with tin foil and cook over medium heat for 7 minutes.
Remove foil and stir, then cook uncovered, for a further 3 minutes or until mushrooms are tender and liquid has reduced.
Serve immediately.
Southwestern Seasoning - Bobby Flay


Ingredients:
dried ancho chile powder, ground cumin, kosher salt, cilantro

Directions:
"Whisk together all ingredients until combined."
Soft Flax Seed Bread


Ingredients:
water, sugar, bread flour, wheat flour, flax seed, salt, butter

Directions:
Combine the warm water, yeast and sugar.  Let sit for 10-15 minutes until frothy.
Add the yeast water to the bread machine pan.
Add in the rest of the remaining ingredients.
Bake as normal, or according to the instructions that came with the bread machine.
Can be sliced and frozen to last longer.
Mushroom, Caramelized Onion and Cheese Calzones


Ingredients:
olive oil, sweet onion, portabella mushroom, garlic cloves, fresh basil, ricotta cheese, mozzarella cheese, cheddar cheese, fresh parmesan cheese, pepper, salt, egg, water

Directions:
Separate biscuits and place them on a large baking sheet lined with parchment paper. Preheat oven to 400F but do NOT cook biscuits yet.
In a frying pan, heat olive oil over medium heat and add onion. Saute for 10 minutes or until soft and golden. Add garlic and mushrooms and cook for another 5 to 10 minutes, until mushrooms are soft. Add basil, stir and remove from heat.
In a large bowl, combine ricotta, mozzarella and/or cheddar, parmesan cheese, pepper, salt and the egg white. (Save egg yolk in a small bowl or cup and set aside.] Stir in mushroom mixture.
Stretch out a biscuit with your hands until it.
’s about 4 inches wide. Place the biscuit in the palm of your hand and add about 2 tablespoons of the filling in the middle, avoiding the edges. Fold biscuit in half and pinch edges shut. Place on side on baking sheet and seal the edges with a fork. Repeat with the rest of the biscuits.
Mix egg yolk with water and stir well. Brush each calzone with the egg yolk mixture. Bake for 15 minutes or until lightly browned. Serve with pizza sauce for dipping if you want to!
Taco Meatloaf


Ingredients:
ketchup, mushroom stems and pieces, sliced ripe olives, onion, eggs, Worcestershire sauce, lean ground beef, ground turkey, salsa

Directions:
In a large bowl, combine the first eight ingredients.  Crumble meat over mixture and mix well.  Form a loaf and bake in a 11 x 7 pan.
Bake, uncovered, at 350 degrees for 1 1/2 hours or until a meat thermometer reads 160 degrees. Serve with salsa, sour cream, cheese and olives.
Oven Baked Sweet Potato & Chicken Risotto


Ingredients:
arborio rice, sweet potatoes, butter, parmesan cheese, fresh thyme

Directions:
Preheat oven 190°C.
Put rice, sweet potato, stock and butter in oven proof dish. Seal with foil or place on a well fitting lid.
Cook for 30 minutes, then check and stir.  Cook further 5 minutes.
Remove, add chicken, cheese, thyme, salt and pepper and stir until creamy.
Serve immediately.
So Moist Meatballs


Ingredients:
buttermilk, ground pork, parmesan cheese, romano cheese, garlic clove, fresh parsley

Directions:
Remove crusts from two slices of white bread, tear into pieces and soak in buttermilk for a few minutes. Mash with a fork to make a paste.
Combine bread with ground pork and lean ground beef. Add grated Parmesan or Romano cheese, egg yolk, minced garlic, and parsley.  Mix well.
Divide into sixteen pieces and roll into balls. Add to your favorite marinara sauce and cook until they are done.
Or bake at 350 degrees Fahrenheit for 20 minutes or until cooked through.
Baked Cheese Sticks (Best of Bridge)


Ingredients:
aged cheddar cheese, dry mustard, cayenne pepper, butter, margarine, flour, water

Directions:
Combine all ingredients. Mixture will be soft.
Cut into strips.
Bake at 300 degrees F until lightly browned (10 minutes?].
Sailboat Sandwich


Ingredients:
cheese, mustard, mayonnaise, lettuce

Directions:
Add mustard or mayo to a slice of bread.
Cover the slice with a piece of lettuce.
Layer your favorite lunch meat over the lettuce and cover with the second slice of bread.
Cut off the crust and cut the sandwich diagonally.
Add two slices of cheese to each skewer spreading apart to form sails.
Stick the skewers into the sandwich halves.
Enjoy!
Andes Fudge Cookies


Ingredients:
brown rice, xanthan gum, salt, baking powder, bittersweet chocolate, chocolate, unsalted butter, eggs, granulated sugar, vanilla, white chocolate chips

Directions:
Preheat oven for 350ËšF. Prepare baking sheets with silpat mat or parchment paper (two if you have them].
Whisk together the rice flours, xanthan gum, baking soda, and salt. Set aside.
Melt the butter, 60% chocolate, semisweet chocolate chips, and unsweetened chocolate in a microwave safe bowl. Or if you have a double boiler use that. Microwaving chocolate can be tricky, the key is short intervals. I do it in 15-20 second intervals (the closer to completely melted, the shorter the time]. It took about 6 times or so. Stir in between every go in the microwave. The chocolate should be smooth without any noticeable chunks. Allow to cool slightly, but still fluid.
While you're melting the chocolate, beat together the eggs, sugar, and vanilla. Beat on high until light and frothy, about 5 minutes. This step is what will make the cookies have that shiny, crackly exterior.
Turn the mixer to low, and add the melted chocolate/butter mixture to the eggs.
Add the flour mixture. Scrape down sides of the bowl to make sure everything is evenly incorporated.
Mixture should be silky and shiny. Slightly thick but with fluidity.
Mix in the white chocolate chips and the chopped Andes mints.
Drop the cookies onto a baking sheet about 2 inches apart.
If you only have one baking sheet, prescoop the rest of the dough as well. Due to the chocolate content, this dough will harden up pretty quickly. It's perfectly fine to bake once they've hardened, but they're more difficult to scoop.
Bake for 10 minutes, turning half way. Bake until the top looks glossy and cracked.
Cool on the baking sheet at least 5 minutes. Transfer parchment or mat onto a cooling rack and cool until you can easily peal the cookies off the mat. Cool on cooling rack for another 20-30 minutes until completely cooled. You want to allow the cookies to set.
These cookies are great when cooled, you can also warm them. They stay great for a few days in an airtight container.
Mexican Sour Cream Rice
Category: side-dish
By Ms. Baker

Baked rice with cheese, diced chiles, cilantro, corn, and sour cream. Would be great served with green enchiladas!

Ingredients:
1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup reduced fat sour cream
1 (4 ounce) can diced green chile peppers
1 cup shredded Monterey Jack cheese, divided
1 (8.75 ounce) can whole kernel corn, drained
¼ cup finely chopped fresh cilantro
salt and ground black pepper to taste

Directions:
In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish. In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 287.3
Fat: 11.4 g
Saturated fat: 6.7 g
Carbohydrates: 36.9 g
Sugars: 2.4 g
Dietary fiber: 1.4 g
Protein: 9.9 g
Cholesterol: 34.1 mg
Sodium: 772.7 mg
Vegan Lemon Genoise Cake


Ingredients:
white flour, white flour, granulated sugar, baking powder, baking soda, salt, margarine, margarine, lemon juice, water, lemon, soymilk, vanilla

Directions:
Preheat oven to 350°F.
Prepare the pans by greasing with margarine and dusting with flour.
Mix the dry ingredients together with a whisk in a large mixing bowl.
Add the margarine, water and lemon juice and beat with an stand mixer for a minute.
Add the remaining ingredients and beat one more minute.
Divide equally between the cake pans.
Bake until cakes test done. (8 inch pan about 40 - 50 minutes, 10 inch pan about 50-60 minutes].
Cool on racks for 10 minutes, then loosen cakes and remove from pans to finish cooling, otherwise it might crack and fall apart from being too warm.
To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer. Carefully peel off the liner and turn cake layer right-side-up to cool on a wire cake rack.
When completely cool cover one layer of cake with Vegan Lemon Curd #425233, and then cover with other layer of cake.
Cover cake with icing of your choice.  May favourite is Macadamia Nut Butter Buttercream Icing #425225, but you could use Easy Buttercream Icing # 425083.
White Chocolate Mousse


Ingredients:
sugar, cream cheese, white chocolate baking squares, raspberries, strawberries

Directions:
In a mixing bowl, beat whipping cream until soft peaks form.
Gradually add sugar, beating until stiff peaks form; set aside.
In a mixing bowl, beat cream cheese until fluffy.
Add chocolate and beat until smooth.
Fold in whipped cream.
In parfait glasses, alternate layers of mousse and berries, ending with mousse.
Garnish with additional berries if desired.
Refrigerate up to 3 hours before ready to serve.
Kung Pao Quesadillas


Ingredients:
canola oil, ground turkey, sweet peas, sliced water chestnuts, green onions, garlic clove, lime, juice and zest of, flour tortillas, cheddar cheese, soy sauce, red pepper flakes

Directions:
Heat canola oil on med-hi heat in a large skillet.
Saute the onions, garlic, and jalapeno for 1 minute.
Add the turkey and cook until it is no longer pink (about 5 minutes].
Turn down heat to med-low and add the peas and the water chestnuts.  Cook for about 5 more minutes.
Add lime zest, lime juice, soy sauce, and pepper flakes;  Stir then remove from heat.
Pour turkey mix into a bowl so you can use the skillet.
Put a tortilla into the skillet;  put some turkey mix on it then add cheese and peanuts to your taste.
Fold the tortilla over and cook over med. heat until browned on both sides (using a spatula to turn and flatten].
Add more oil as you need to brown each quesadilla.
Lemon Glazed Cake the Best Ever


Ingredients:
all-purpose flour, baking powder, salt, butter, lemon zest, white sugar, eggs, vanilla extract, milk, lemon juice, sugar, butter, butter, lemon zest, lemon juice, confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Grease and flour 13x9 inch pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and lemon zest. Add the sugar and beat until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Lemon Glaze: Within 10 minutes of the finish of baking the cake, begin the glaze. Put all of the ingredients in a medium pot and bring to a boil stirring frequently. Once the galze begin to turn white and foamy stir and remove from the heat.  Remove the cake from the oven and begin to immediately poke holes in the cake with a toothpick. The more wholes, the more glaze gets through the cake. Slowly pour the glaze sauce over the cake covering the holes.  Allow the cake to cool completly.
To make frosting: In large bowl, beat butter and grated lemon zest together for about 2 to 3 minutes, add confectioners' sugar and lemon juice.
Rudy's Moroccan Stewed Chicken With Couscous


Ingredients:
olive oil, sea salt, fresh ground pepper, chicken thighs, sweet onion, zucchini, garbanzo beans, tomatoes, chicken broth, cayenne pepper, mild chili powder, ground cumin, ground cinnamon, ground ginger, ground coriander, lemon, fresh cilantro, couscous

Directions:
Heat the oil in a large deep skillet or a wide pot over medium-high heat.
Season the chicken thighs with salt and pepper on both sides, place them in the pan, and cook them for 2-3 minutes on each side, until they brown thoroughly.  Remove chicken to a clean bowl, reserving any juices (at this point the chicken should not be fully cooked].
In the same skillet, add the onions and saute, stirring occasionally, until slightly browned, about 10 minutes.  Remove onions to the bowl containing the chicken.
If necessary, add a bit more olive oil to the skillet and let it get hot.  Add the sliced zucchini and saute, stirring occasionally, until slightly browned.
While the zucchini is cooking, measure the spices (cayenne pepper, chili powder, cumin, cinnamon, ginger and coriander] into a small bowl and combine.
Add the chicken and onions, along with the collected juices, back to the pan.  Add the garbanzo beans, tomatoes with their juices, spices, and chicken stock.  Stir gently to combine.
Turn heat to high until the stew gently boils.  Immediately reduce heat to medium and simmer for 10 to 15 minutes, until the chicken is cooked through.
While the dish simmers, prepare the couscous according to package directions.
Just before serving the chicken, add the juice of one lemon (about 1 1/2 Tbsp].
Season to taste with more salt and pepper.
Serve over whole wheat couscous garnish with fresh chopped cilantro.
Spring Asparagus Salad
Category: salad
By Seattle Dad

This is a nice and simple cold salad that is nothing more than asparagus dressed in a Chinese-influenced vinaigrette topped with sesame seeds. It's a great way to celebrate the arrival of the asparagus crops!

Ingredients:
1 tablespoon rice vinegar
1 teaspoon red wine vinegar
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon Dijon mustard
2 tablespoons peanut oil
1 tablespoon sesame oil
1 ½ pounds fresh asparagus, trimmed and cut into 2-inch pieces
1 tablespoon sesame seeds

Directions:
Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside. Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further. Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 1 1/2 pounds

Calories: 95.4
Fat: 7.6 g
Saturated fat: 1.2 g
Carbohydrates: 5.8 g
Sugars: 2.8 g
Dietary fiber: 2.5 g
Protein: 2.8 g
Sodium: 73.1 mg
Buttery Pistachio Cake


Ingredients:
pistachios, flour, baking powder, cardamom, salt, full-fat milk, vanilla, butter, sugar, eggs

Directions:
Set oven to 350 degrees (second-lowest oven rack].
Butter a 13 x 9-inch baking dish, line bottom with parchment paper, then dust with flour, shaking out any excess flour out of pan.
Pulse the pistachio nuts in a food processor until finely ground (careful not to over-grind them into a paste].
Add in 1 cup flour, baking powder, cardamom and salt; pulse one or two times to combine.
In a cup whisk together the milk and vanilla.
In a bowl beat the butter and sugar with an electric mixer until fluffy (about 4-5 minutes, this is important, must beat/mix for 4-5 minutes!].
Add in eggs one at a time beating well after each addition.
Alternately add in the pistachio/flour mixture and milk on low speed of mixer JUST until combined.
Transfer the batter into prepared baking dish.
Bake for about 20-22 minutes, or until cake tests done.
Cool for about 10 minutes, then run a knife around edges of cake to loosen, invert onto a rack, or slice the cake from the pan.
Serve warm or room temperature.
Leftover Meat Casserole


Ingredients:
celery, onion, salt, pepper, cheddar cheese

Directions:
Arrange meat, vegetables and noodles in layers in a casserole dish, with noodles on top.
Blend soups and gravy.
Pour over top.
Combine grated cheese with breadcrumbs and sprinkle on top.
Bake at 350*F for 45 minutes.
Grandma's Cheese Pastries


Ingredients:
butter, flour, cottage cheese, sugar

Directions:
Blend butter and cheese in mixer; add flour by hand.
Refrigerate at least two hours.
Divide dough into four balls; roll each into a circle about 9" in diameter; cut each circle like a pizza, into 16 wedges.
Spread with fillings; sprinkle with sugar; roll up each wedge, starting with the WIDE end.
Place on a greased cookie sheet and bake at 350 degrees for 20-25 minutes.