xiaoxl/recipe_data huggingface dataset:
Pecan & Cornbread Crusted Pork Loin


Ingredients:
pecan halves, butter, garlic, Dijon mustard

Directions:
Heat oven to 400 degrees.
In a food processor, combine pecans and cornbread and process until pecans are finely chopped.
Melt butter in medium-size skillet over moderate heat.
Add the garlic and cook until fragrant, about 1 minute.
Stir in the pecan mixture to blend with butter and garlic.
Set aside to cool slightly.
2.
Pat pork dry and sprinkle with salt and pepper.
Place in an oiled shallow baking pan.
Spread mustard thickly over tenderloins and pat crumb mixture onto mustard.
Roast in middle of oven 15 minutes.
Tent pork loosely with foil to prevent crust from burning and continue to roast until thermometer inserted diagonally into center of meat registers 158 degrees, about 15 minutes longer.
Let meat stand 10 minutes before slicing.
Egg Drop Soup


Ingredients:
soy sauce, cornstarch, green onion, ginger

Directions:
Chop green onion into small segments., Mix corn starch with a small amount of water to make the starch pourable., Bring stock and soy sauce to a roaring boil in a large pot., Slowly drizzle egg whites into broth, not stirring., Pour corn starch into soup and stir slowly., Take off of heat and let thicken, adding green onions and stirring slowly., Let it rest, covered, for one minute.
Cream Filled Crepes With Tart Cherry Sauce


Ingredients:
light cream cheese, mascarpone cheese, Splenda sugar substitute, cherries, sugar, cranberry juice, water, lemon juice, cornstarch, water

Directions:
CREPES FILLING:  Beat cream cheese and mascarpone with splenda until smooth.
Drop heaping Tablespoon onto center of prepared crepe and roll like a burrito.
Heat oil on medium heat and cook crepes for 3-4 minutes. Transfer to a plate.
SAUCE:  Bring cherries, sugar, cranberry juice and 1/3 cup water to a boil in a medium saucepan over medium-high heat stirring often.
Stir 1/4 cup water and cornstarch in a small bowl until smooth. Stir into the boiling cherry mixture. Return to a boil stirring constantly.
Cook until thickened (about 1 minute] Remove from heat and stir in lemon juice.
Top cream filled crepes with Cherry Sauce and a dollop (1 Tbls] of Whipped Topping on each crepe.
Quinoa, Asparagus, and Feta Salad
Category: salad
By AnnInLondon

A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days.

Ingredients:
1 ½ cups water
¾ cup quinoa
¼ teaspoon salt
1 bunch fresh asparagus, trimmed and cut into 1 1/2-inch pieces
4 ounces crumbled feta cheese
⅓ cup toasted slivered almonds
2  green onions, thinly sliced, or to taste
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1  lemon, zested
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 clove garlic, minced
1 ½ teaspoons Dijon mustard
freshly ground black pepper to taste

Directions:
Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool. Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain. Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa. Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

Prep time: 15 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 237.7
Fat: 13 g
Saturated fat: 3.8 g
Carbohydrates: 23.4 g
Sugars: 5.7 g
Dietary fiber: 4 g
Protein: 8.9 g
Cholesterol: 16.8 mg
Sodium: 346.1 mg
Chorizo Pasta Bake


Ingredients:
onion, chorizo sausage, chopped tomatoes, tomato puree, green chili pepper, pasta, cheese

Directions:
Heat oil and fry onion until soft and translucent.
Empty tin of tomatoes into saucepan and add cooked onion, chilli, tomato puree & chorizo.
Bring to boil than simmer for 30 minutes.
Meanwhile, cook pasta in plenty of boiling salted water.
Drain pasta.
Add sauce to pasta and mix together well.
Place in ovenproof dish and cover with the grated cheese.
Bake in oven - Gas mark 6 - 200C (180C in fan oven] for 20 - 30 minutes depending on how crusty you like the cheese topping.
Serve with crusty bread.
Salmon with Dill
Category: main-dish
By John Bragg

This is a simple recipe for salmon fillet or salmon steak. With just a hint of seasoning, you can bring out the delicious taste of the salmon. Serve with tartar sauce and lemon.

Ingredients:
1 pound salmon fillets or steaks
¼ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon dried dill weed
2 tablespoons butter

Directions:
Preheat oven to 400 degrees F (200 degrees C). Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish. Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 261.7
Fat: 18.1 g
Saturated fat: 6.1 g
Carbohydrates: 0.7 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 22.8 g
Cholesterol: 82.2 mg
Sodium: 254.1 mg
Green Beans in Citrus Butter Sauce


Ingredients:
green beans, olive oil, fresh lemon rind, garlic, chicken broth, butter

Directions:
Cook beans in boiling water until tender.
Heat oil in skillet over medium high heat and add garlic, grated orange and lemon rinds.
Stir for 1 minute.
Add broth and simmer for 1 minute more.
Add butter and beans and cook until heated through and sauce coats the beans.
Season with salt and pepper.
Meatball and Escarole Soup


Ingredients:
chicken broth, escarole, carrots, onion, garlic, salt, pepper, cannellini beans, parmesan cheese

Directions:
Bring broth, escarole, carrots, onion, garlic, salt and pepper to a boil in a large pot. Reduce heat, cover and simmer about 10 minutes until vegetables are tender.
Add beans and meatballs and simmer 3 to 5 minutes until heated through. Remove from heat. Sprinkle with cheese and serve.
Caribbean Black Beans With Mango Salsa over Brown Rice


Ingredients:
extra virgin olive oil, onion, garlic cloves, fresh ginger, fresh thyme, allspice, black beans, pepper, mangoes, cucumber, tomatoes, lime, cilantro, cooked brown rice

Directions:
In a non-stick saucepan, stir-fry onions and garlic in a small amount of oil  (or use water or other liquid] for 5 minutes until onions begin to soften.
Add ginger, thyme, and allspice; stir-fry 5 minutes more until onions are very soft.
You can add fresh or frozen corn, water chestnuts, carrots, chopped red, yellow, or green peppers, cilantro.
Stir in black beans and orange juice. Cook over low heat for 15 minutes, stirring occasionally, until mixture thickens slightly.
Mash a few beans with a spoon for thicker consistency.
Add pepper, and serve over brown rice topped with mango salsa and it's really good with  crisped whole-grain corn tortillas.
Clusters!


Ingredients:
walnuts, marshmallows, raisins, flaked coconut

Directions:
Cover a baking sheet in wax paper.
Melt chocolate in saucepan, microwave, or melting pot until fully melted.
In a seperate bowl mix remainder of ingredients. add melted chocolate and cover all ingredients in chocolate.
Using tablespoon drop a spoonful of the mixture onto baking sheet allow a little space inbetween.
Refridgerate until hard (1 1/2 to  hours].
Salmon Bisque


Ingredients:
salmon steaks, shiitake mushrooms, leek, butter, fresh dill, dried dill, black pepper, half-and-half cream, cornstarch, dry sherry

Directions:
cut the salmon into 3/4" pieces, set aside., in a large saucepan melt butter., add mushrooms and leeks, cook until tender 5-10 minutes., stir in chicken stock, dill, pepper to taste, bring to a boil., combine half& half with cornstarch, stir into mushroom mixture., lower heat to medium, cook until thickened and bubbly., add salmon, cook 4-5 minutes until salmon flakes easily., add dry sherry., garnish with extra dill, if desired.
Easy-Peasy Shepherd's Pie


Ingredients:
potatoes, lean ground beef, butter

Directions:
Preheat your oven to 350 degrees F (175 degrees C]. Coat a 9x13 baking dish with cooking spray.
Bring a large pot of salted water to a boil. Add peeled and quartered potatoes and cook until tender, about 15 minutes. Drain and make mashed potatoes in your favorite fashion, then set aside.
In a large skillet over medium-high heat, cook ground beef until brown. Drain. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, salt and pepper and heat through. Pour into prepared baking dish.
Cover the beef mixture with the mashed potatoes. Dot the top with butter.
Bake in preheated oven 30 minutes, until potatoes are golden, and mixture is hot and bubbly.
Cornish Hen Soup
Category: soups-stews-and-chili
By Dani

This is a quick chicken soup for weeknights, but it's good enough to eat anytime.  If you prefer chicken noodle soup, add pasta.

Ingredients:
1  Rock Cornish hens
2 tablespoons vegetable oil
5 stalks celery, chopped
3 large carrots, diced
1  onion, chopped
6 cloves garlic, minced
3  potatoes, peeled and cubed
1 (48 fluid ounce) can chicken broth

Directions:
Remove the gizzards, and wash the hen thoroughly.  Cut hen into several pieces. Heat oil in a large pot.  Add hen pieces, and brown on all sides.  Add carrots, celery, onions, garlic, and potatoes; cook until onion is tender. Pour in chicken broth.  Use more or less broth to your taste, but make sure to cover all the ingredients in the pot.  Bring to a boil, and then reduce heat.  Simmer until vegetables are tender and hen is cooked through. Remove hen from pot, and remove meat from the bones.  Discard bones. and return meat to soup.  Serve.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 213.7
Fat: 10 g
Saturated fat: 1.9 g
Carbohydrates: 20.2 g
Sugars: 3.8 g
Dietary fiber: 3.1 g
Protein: 10.4 g
Cholesterol: 46.9 mg
Sodium: 924.5 mg
Beef, Miso and Sesame Noodles


Ingredients:
reduced-sodium soy sauce, miso, fresh ginger, udon noodles, beef steaks, garlic clove, carrot, cabbage, water, shallot, sesame seeds

Directions:
Combine soy sauce, miso paste, sushi seasoning and ginger in a bowl. Set aside.
Cook noodles in a saucepan of boiling water for 8 minutes or until just tender. Refresh under cold water. Drain. Set aside.
Heat 1 teaspoon of oil in a wok or large non-stick frying pan on high heat. Stir-fry half the beef for 2-3 minutes or until browned. Transfer to a bowl. Repeat with remaining beef, reheating wok between batches.
Heat remaining oil in wok on high heat. Stir-fry onion for 1-2 minutes or until soft. Add garlic, carrot, cabbage and water. Stir-fry for 2-3 minutes or until carrot is tender-crisp. Add noodles, beef and soy sauce mix. Stir-fry for 2 minutes or until heated through. Divide among bowls. Top with shallot and sesame seeds.
Masala Meusi


Ingredients:
cumin, clove, mace, poppy seed, mustard seeds, cinnamon, peri-peri

Directions:
Combine., Store in an airtight container in a cool, dry place., Enjoy!
Wheat Bread with Flax Seed
Category: bread
By Sandra Woodall

This is a standard 1 pound bread machine recipe which I altered to suit my taste and nutritional needs.

Ingredients:
1 (.25 ounce) package active dry yeast
1 ¼ cups whole wheat flour
¾ cup ground flax seed
1 cup bread flour
1 tablespoon vital wheat gluten
2 tablespoons dry milk powder
1 teaspoon salt
1 ½ tablespoons vegetable oil
¼ cup honey
1 ½ cups water

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

Prep time: 5 mins
Cook time: 40 mins
Total time: 4 hrs 5 mins
Yields: 1 - 1 pound loaf

Calories: 167.7
Fat: 7.3 g
Saturated fat: 0.8 g
Carbohydrates: 22.5 g
Sugars: 8 g
Dietary fiber: 5.2 g
Protein: 5.5 g
Cholesterol: 0.3 mg
Sodium: 245.4 mg
Slow-Cooked Roast


Ingredients:
beef roast, beef broth, water

Directions:
Place all ingredients in slow-cooker., Turn slow-cooker on low and cook for 6 hours., Note: Extra broth makes a great base for vegetable beef soup!
Sausage & Peppers- Slow Cooked


Ingredients:
yellow bell pepper, red bell pepper, green bell pepper, onion, tomato sauce

Directions:
Boil water and add in the sausage. Cook for about 20 minutes.
Meanwhile, julienne, or slice the peppers and onions.
In a crock pot, add 1/2 of the tomato sauce and the half of the veggies.
When sausage is cooked somewhat, slice it and then add it to the crock pot along with the rest of the peppers and onions.
Then add in the seasonings, salt and pepper and then the rest of the tomato sauce.
Give it all a stir, mix so that it is all melded together.
Slow cook for 3-6 hours or overnight.
Serve on rolls and enjoy!
Ultimate Grilled Cheese
Category: main-dish
By pratham

A classic grilled cheese taken to another level with the simplest ingredients and a little time. I recommend serving with a bowl of tomato soup.

Ingredients:
1 slice sharp Cheddar cheese
1 slice mozzarella cheese
2  thick bread slices
1 pinch dried oregano, or to taste
1 pinch salt and ground black pepper to taste
2 tablespoons salted butter, at room temperature
1 tablespoon chopped fresh parsley, or to taste
1 teaspoon chopped fresh chives, or to taste

Directions:
Assemble the sandwich by placing Cheddar and mozzarella cheese on the bread. Season with oregano, salt, and pepper. Heat butter in a pan over medium-low heat. Add sandwich and cook until cheeses melt, 3 to 5 minutes, increasing heat if needed. Flip and cook until golden brown, 3 to 5 minutes more. Cut in half and top with parsley and chives.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 553.3
Fat: 39 g
Saturated fat: 23.9 g
Carbohydrates: 32.4 g
Sugars: 3.2 g
Dietary fiber: 2 g
Protein: 18.9 g
Cholesterol: 108.7 mg
Sodium: 1078.9 mg
Lemon Garlic Chicken


Ingredients:
dried oregano, salt, ground black pepper, boneless skinless chicken, butter, white wine, fresh lemon juice, garlic cloves, chicken bouillon granule, fresh parsley

Directions:
Mix the oregano, salt, and pepper together; rub the mixture into chicken.
Melt butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in crockpot.
In the same skillet, mix the wine, lemon juice, garlic, and bouillon. Bring the mixture to boil; pour over the chicken.
Cover, and cook on High for 3 hours, or Low for 5 hours. Add the parsley 15-30 minutes before the end of the cook time.
Baked Spaghetti With Chicken and Spinach


Ingredients:
spaghetti, boneless skinless chicken breast halves, olive oil, garlic cloves, red onion, fresh spinach, stewed tomatoes, dried basil, dried tarragon, salt, crushed red pepper flakes, fresh parsley, garlic cloves, parmesan cheese, parmesan cheese, sharp cheddar cheese

Directions:
Cook spaghetti, al dente, drain and set aside.
Heat oil in large saucepan.
Add garlic and onion, cook until soft, but not browned.
Add chicken, brown on all sides, turning often, until no longer pink.
Sauce: In a blender or food processor, add stewed tomatoes, basil, tarragon, salt, chili flakes, parsley, garlic and cheese.
Pulse until just chunky, not smooth.
Add sauce to chicken mixture.
Stir and simmer for 15 minutes.
Line an oven proof casserole with the spinach.
Lay the spaghetti over the spinach.
Pour the chicken/sauce mixture over the spaghetti.
Bring a spoon up through the layers to mix lightly and turn the spinach throughout.
Sprinkle cheeses on top and add another dash of chili flakes if desired.
Bake at 400°F for 20 to 30 minutes.
Jalapeno Chicken Poppers


Ingredients:
ground chicken, fat-free cream cheese

Directions:
Heat oven to 400°F.
Split Chicken into 6 portions.
Smash each section flat into an oblong patty.
Place a 1/6th of cream cheese into the center of each patty.
Place 1 or two halves of the Jalapeno on top of the cream cheese.
Roll the patties into oblong balls, ensuring they have full seal completely around them.
Season, roll and coat with the Shake 'n Bake mix.
Bake for 20 minutes.
Dad's Asian Slaw
Category: salad
By Tray_H

This is the perfect side for anything from a casual backyard BBQ to a formal holiday meal.  You'll never want to eat regular cole slaw again.

Ingredients:
1 (3 ounce) package beef flavor ramen noodles with seasoning packet
1 (3 ounce) package roasted sunflower seed kernels
1 (3 ounce) package sliced almonds
1 bunch green onions, chopped
1 cup bottled oil and vinegar salad dressing (such as Newman's Own®)
½ cup white sugar
1 (16 ounce) package coleslaw mix

Directions:
Crush the ramen noodles in a  bowl, and stir in the beef seasoning packet, sunflower seeds, almonds, green onions, oil and vinegar dressing, and sugar, mixing until the sugar is dissolved. Place the coleslaw mix into a large salad bowl, pour the dressing mixture over, and toss lightly to combine well. Refrigerate at least 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 308.2
Fat: 13.9 g
Saturated fat: 2.2 g
Carbohydrates: 41 g
Sugars: 22.7 g
Dietary fiber: 3.8 g
Protein: 6.4 g
Cholesterol: 4.5 mg
Sodium: 712 mg
Gluten and Lactose-Free Cinnamon Apple Drop Scones


Ingredients:
baking mix, brown sugar, cinnamon, vegetable shortening, egg, apple, white sugar, cinnamon

Directions:
Preheat oven to 400 degrees F.
In a mixing bowl, whisk together the Bob's Red Mill Biscuit Mix, Brown Sugar, and the Cinnamon.
Add the Shortening and mix until it resembles coarse crumbs.
Stir in Almond Milk, Egg, and Chopped Apple. Do not over-mix.
Drop by large spoonfuls onto parchment-lined baking sheet. Makes 8 drop scones.
Sprinkle Cinnamon-Sugar Topping over scones.
Bake for 9-10 minutes or until tops are very lightly browned.
Serve warm with jam.
Chili Relleno Casserole


Ingredients:
eggs, monterey jack cheese, colby cheese, whole green chilies

Directions:
Separate egg whites from yolks. Whip egg whites until stiff. Beat yolks until smooth. Fold yolks into whites. Season with salt and pepper.
Grate cheeses and combine together.
Grease a 9x13-inch casserole dish.
Spread small amount of egg mixture in dish.
Split open green chilies and layer on top of eggs in dish.
Sprinkle grated cheese on top.
Spread some more egg on top of that.
Repeat layers until all ingredients are gone (finish with egg].
Bake for 25 minutes @ 350° or until golden brown.
Mike's M & M Cookies


Ingredients:
shortening, brown sugar, white sugar, vanilla extract, water, egg, all-purpose flour, baking soda, salt

Directions:
Blend the shortening and sugars. Beat in the vanilla, water & egg.  In a separate bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the shortening mixture and blend thoroughly. Stir in the 1 1/2 C of M&M's.
Drop by rounded teaspoons onto ungreased baking pans. Decorate the tops with additional M&M's.
Bake at 375°F for 10-12 min or until golden brown. For a crispier cookie, be sure the tops look dry, not moist. Remove to cooling racks. Good eaten warm or allow to cool completely.
Total baking time depends on the size of your pans & your oven's capacity.
Ham and Shell Salad
Category: salad
By ramblinrose

A variation from the traditional macaroni or pasta salad.

Ingredients:
1 (8 ounce) package medium pasta shells
1 (10 ounce) package frozen peas, thawed
¼ pound deli ham, diced
1 cup diced Cheddar cheese
¼ cup chopped onion
3 tablespoons mayonnaise
2 tablespoons vegetable oil
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon pepper

Directions:
Fill a pot with lightly-salted water and bring to a boil. Stir in the shell pasta and cook until the pasta is tender but firm to the bite, about 11 minutes; drain. Stir the peas, ham, Cheddar cheese, onion, mayonnaise, vegetable oil, lemon juice, salt, and pepper in a large bowl; add the cooked pasta and stir to coat. Cover and refrigerate 1 hour, or until completely chilled, before serving.

Prep time: 10 mins
Cook time: 11 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 364.9
Fat: 19.6 g
Saturated fat: 6.9 g
Carbohydrates: 33.4 g
Sugars: 3.8 g
Dietary fiber: 5 g
Protein: 16.2 g
Cholesterol: 36.5 mg
Sodium: 672.4 mg
Vanilla Bean Cheesecake & Ruby Topping


Ingredients:
unsalted butter, sugar, vanilla beans, cream cheese, sugar, salt, eggs, fresh cranberries, frozen cranberries, sugar, frozen cranberry juice concentrate, water

Directions:
Position rack in middle of oven and preheat to 350°.
Wrap outside of 9-inch springform pan with 2 3/4-inch-high sides with foil.
Blend cookies, butter and sugar in processor until crumbs clump together.
Press on bottom and halfway up sides of pan.  Bake crust 10 minutes; set aside.
Begin filling with tip of small sharp knife.  Scrape seeds from vanilla beans into small saucepan; add beans.
Add cream, bring to simmer over medium heat; set aside uncovered and cool to room temperature discard beans.
Blend the cheese, sugar and salt in food processor until very smooth.  Stop often to scrape sides of bowl.
Add vanilla cream and blend.  Add eggs and process 5 seconds, scrape down sides of bowl, process just until blended.
Pour filling into crust and bake until sides puff slightly and center is just set, about 50 minutes.
Place uncovered hot cheesecake into refrigerator to chill thoroughly, at least 6 hours.
For topping, stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves.
Increase heat and boil 3 minutes.  Press mixture through sieve set over large bowl, pressing firmly on solids.
Spoon warm topping over chilled cheesecake, spreading evenly.
Chill until topping is set, at least 2 hours.
Turkish Delight
Category: world-cuisine
By JessieD

This dessert is slightly exotic and is known by many people who have read the book 'The Lion, The Witch, and The Wardrobe'.  This would do well for a tea party, a holiday party, or even if you just wanted to surprise someone.

Ingredients:
1 ½ cups water
3 cups granulated sugar
3 tablespoons light corn syrup
½ cup orange juice
3 tablespoons orange zest
3 (.25 ounce) envelopes unflavored gelatin
¾ cup cornstarch
½ cup cold water
1 tablespoon vanilla extract
¾ cup chopped pistachio nuts
confectioners' sugar for dusting

Directions:
Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot. Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick. Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours. When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.

Prep time: 20 mins
Cook time: 10 mins
Total time: 3 hrs 30 mins
Yields: 12 servings

Calories: 302
Fat: 3.5 g
Saturated fat: 0.4 g
Carbohydrates: 66.1 g
Sugars: 54.2 g
Dietary fiber: 1 g
Protein: 3.2 g
Sodium: 41.5 mg
Beet Smoothie


Ingredients:
unsweetened applesauce, honey, water

Directions:
"Blend altogether until you get the consistency you want. You can add more water, or put ice in blender if you want to drink it right away."