xiaoxl/recipe_data huggingface dataset:
Blended Mocha Drink
Category: drinks
By Jessie Crosby

Easy delicious way to get that great pick-me-up without spending a ton of money!

Ingredients:
¾ cup brewed espresso
¼ cup sweetened condensed milk
1 cup whole milk
10  ice cubes, or as needed
3 tablespoons chocolate syrup, or more to taste

Directions:
Stir espresso and sweetened condensed milk together in a bowl. Add milk and stir; pour into a blender. Add ice and chocolate syrup to the espresso mixture. Blend until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 276.5
Fat: 7.8 g
Saturated fat: 4.6 g
Carbohydrates: 44.7 g
Sugars: 40.3 g
Dietary fiber: 0.7 g
Protein: 7.7 g
Cholesterol: 25.2 mg
Sodium: 133.4 mg
Pizza Casserole


Ingredients:
rotini pasta, pork sausage, mozzarella cheese, parmesan cheese, green pepper, mushrooms, black olives

Directions:
Brown the pork sausage until done, drain.
Cook pasta until done, drain.
Mix pasta, sausage, pepperoni, sauce, peppers, mushrooms, and olives together.
Mix in all but one cup of the cheese inches.
Pour into a greased 9in. x 13in. baking dish.
Top with remaining cheese.
Bake, covered for 30 minutes at 350 degrees F.
Microwave directions:
After mixing everything together put in a microwaveable dish and put on high for 6 minutes.
Enchiladas Coloradas (Red Enchiladas)


Ingredients:
corn tortillas, yellow onion, butter, eggs, lettuce, water, salt

Directions:
Prepare RED CHILE SAUCE:
Wash chile and remove stems and seeds.
Combine chile and water in a saucepan and bring to a boil.
Lower heat and cook for 15 minutes.
Let cool and blend in a blender a small amount at a time.
Strain through a sieve and add salt.
Store 2 cups in refrigerator for immediate use and freeze remainder for later use.
Prepare ENCHILADAS:
Heat chile sauce over low heat.
Heat oil in frying pan.
Using tongs, dip each tortilla in the hot oil just long enough to soften it.
DO NOT FRY!
Place 2 tortillas, one at a time, on an oven proof plate.
Spoon on one or two tablespoons of the red chile sauce.
Sprinkle with cheese and onion.
Repeat the process with 2 more tortillas.
Put plate in a warm oven to melt cheese.
Repeat the procedure until all four plates are in the oven.
Melt butter in a frying pan.
Fry the eggs the way you like them (Over easy works best with for this dish].
Place one egg on top of each enchilada plate.
Decorate edges of plate with shredded lettuce and serve.
Crispy and Creamy Doughnuts
Category: bread
By Kelly

I have tried so many versions of glazed doughnuts, and this one finally came out perfect! Just like the ones at my favorite doughnut shop.

Ingredients:
2 (.25 ounce) envelopes active dry yeast
¼ cup warm water (105 to 115 degrees)
1 ½ cups lukewarm milk
½ cup white sugar
1 teaspoon salt
2  eggs
⅓ cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
⅓ cup butter
2 cups confectioners' sugar
1 ½ teaspoons vanilla
4 tablespoons hot water or as needed

Directions:
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Prep time: 10 mins
Cook time: 30 mins
Total time: 2 hrs 40 mins
Yields: 18 doughnuts

Calories: 330.5
Fat: 13.4 g
Saturated fat: 4.2 g
Carbohydrates: 47.3 g
Sugars: 20.3 g
Dietary fiber: 1.1 g
Protein: 5.3 g
Cholesterol: 31.3 mg
Sodium: 171 mg
Corn, Tomato and Avocado Salad


Ingredients:
fresh corn, roma tomatoes, red onion, avocados, cilantro, extra-sharp cheddar cheese, lime, lime zest, olive oil, salt, pepper, cayenne pepper

Directions:
Combine all ingredients., Let set 15 to 20 minutes before serving.
Mini Banana Breads


Ingredients:
sugar, butter, margarine, eggs, bananas, buttermilk, vanilla, all-purpose flour, baking soda, salt

Directions:
Heat oven to 350°F
Grease bottoms only of 10 (4 1/2x2 1/2x1 1/2-inch] mini loaf pans with shortening or cooking spray.
In large bowl, mix sugar and butter with spoon. Stir in eggs until well blended. Add bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts.
Divide batter evenly among pans, filling each with about 1/2 cup batter.
Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes.
Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 2 hours.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Easy and Really Good Creamy Pumpkin Pie


Ingredients:
light brown sugar, white sugar, flour, salt, cinnamon, allspice, clove, ginger powder, canned pumpkin puree, light molasses, treacle, eggs

Directions:
Set oven to 450 degrees and place a baking sheet on the oven rack.
In a bowl, whisk together brown sugar, white sugar, flour, salt, cinnamon, allspice, cloves and ginger powder until very well combined.
Add/whisk in pumpkin puree, molasses and eggs, and then the whipping cream; mix well to combine.
Pour into FROZEN pie crust.
Place pie on the HOT baking sheet in the oven.
Bake for 10 minutes.
Reduce the heat to 325 degrees, and bake until sides puff and the center is JUST set (about 40 minutes].
Cool to room temperature or refrigerate until serving.
Top with whipped cream.
Cinnamon Yum Cake
Category: desserts
By SandyG

The name says it all! White wine keeps the cake flavorful and moist, and walnuts on top add a little crunch.

Ingredients:
3 cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
¾ teaspoon ground cinnamon
¼ teaspoon salt
2 sticks butter, at room temperature
1 ⅓ cups turbinado sugar, plus more for sprinkling
¾ cup brown rice syrup
3  large eggs
1 cup dry white wine such as Chenin Blanc
½ cup coarsely chopped pecans or walnuts, plus more for garnish
½ cup golden raisins

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan or dish and line bottom with parchment paper. Grease parchment or spray with cooking spray. Whisk together flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl. Beat together butter and sugar with an electric mixer at medium speed in a large bowl until light and fluffy, about 3 minutes. Beat in syrup, then add eggs 1 at a time, beating well after each addition. Beat in wine and half of flour mixture, then beat in remaining flour mixture. Add nuts and raisins, beating just until combined. Pour batter into prepared pan. Bake until a toothpick inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on a wire rack, about 1 hour. Sprinkle with some turbinado sugar and nuts for garnish.

Prep time: 20 mins
Cook time: 45 mins
Total time: 2 hrs 20 mins
Yields: 1 cake

Calories: 369.7
Fat: 15.2 g
Saturated fat: 7.8 g
Carbohydrates: 51.4 g
Sugars: 31.5 g
Dietary fiber: 1.2 g
Protein: 5.3 g
Cholesterol: 65.4 mg
Sodium: 270 mg
Buttermilk Maple-Bacon Cupcakes
Category: meat-and-poultry
By Sherillynn

These cupcakes won first prize at the Winneshiek County Fair in the Bacon Dessert competition. They remind me of pancakes!

Ingredients:
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 ½ cups buttermilk
3  eggs, beaten
½ cup vegetable oil
1 teaspoon maple flavoring
1 teaspoon vanilla extract
4 slices crisp bacon, crumbled into bits

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease 20 muffin cups. Mix flour, sugar, baking soda, and baking powder together in a bowl. Add buttermilk, eggs, oil, maple flavoring, and vanilla extract. Stir in crumbled bacon. Fill muffin cups 2/3 full of batter. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 17 to 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 20 cupcakes

Calories: 203.9
Fat: 7.5 g
Saturated fat: 1.4 g
Carbohydrates: 30.6 g
Sugars: 21 g
Dietary fiber: 0.3 g
Protein: 3.7 g
Cholesterol: 31.3 mg
Sodium: 235.8 mg
Pittsburgh Ham Barbecue Sandwich
Category: main-dish
By Sloppycook

An easy to make ham barbecue sandwich.

Ingredients:
1 pound chipped chopped ham
2 (12 ounce) bottles tomato-based chili sauce
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
1 stalk celery, finely chopped
½  onion, finely chopped
½  dill pickle, chopped
2 tablespoons brown sugar
8  hamburger buns

Directions:
Place the chopped ham, chili sauce, cola, celery, onion, dill pickle, and brown sugar into a slow cooker, and stir to mix. Set the cooker to high, and cook for 1 1/2 hours. You may set cooker to low and cook for 3 hours. Serve on buns.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 288.2
Fat: 11 g
Saturated fat: 3.5 g
Carbohydrates: 34.9 g
Sugars: 12.3 g
Dietary fiber: 1.3 g
Protein: 12.6 g
Cholesterol: 25.3 mg
Sodium: 1004.7 mg
Pan-Fried Rib Eye Steaks


Ingredients:
fresh oregano, ground cumin, paprika, salt, pepper, olive oil, beef broth, sherry wine vinegar, honey, butter

Directions:
In a small cup or bowl mix oregano, cumin and paprika together.
Sprinkle steaks with salt and pepper. then sprinkle each side of steaks with spice mixture, reserving some for the sauce.
Heat oil in large skillet over medium-high heat. Add steaks and cook to desired doneness (about 5-10 minutes per side for medium]. Transfer steaks to a platter and keep warm.
In the same skillet, combine broth, vinegar, honey and the remaining spice mixture. Bring to a boil and boil until slightly reduced (3-5 minutes]. Remove from heat and whisk in butter. Season sauce with salt and pepper if desired.
Pour sauce over steaks.
Delicious Thai Sweet Chili Sauce


Ingredients:
garlic, water, sugar, salt, cornstarch, cilantro

Directions:
Combine everything, except cilantro, in a small sauce pan and mix., Once blended, bring to a boil, reduce heat and simmer about 5 minutes., Remove from heat and stir in cliantro.
Ethiopian Spicy Split Lentil Stew  (Yimser Wot)


Ingredients:
split red lentils, chili powder, extra virgin olive oil, red onions, shallot, water, garlic cloves, garlic powder, cardamom powder

Directions:
Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes.
Remove the foam with spoon and discard . Lightly drain the extra water in a container or a cup.
Meanwhile, sauté the onion with ½ cup of water and one tablespoon of oil for 5 minutesor until tender.
To the cooked onion add one cup of water, hot red chili powder (berbere], the rest of the oil, garlic and black pepper. Stir for 10 minutes.
Combine the lentils and sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes until it simmers.
Add false cardamom and salt to taste. Remove from heat. Serve it warm or cold.
P.S. To make it mild, you may use tomato sauce.
* You will find these spices in Ethiopian or Indian shops/groceries.
Tarynne's Potato Latkes


Ingredients:
potatoes, red onion, eggs, flour

Directions:
Shred potatoes and onions together., Squeeze in a towel until dry., Add eggs, flour, and season to taste., Fry until golden brown., Serve with sour cream or apple sauce, if desired.
Aguachile
Category: world-cuisine
By Yoly

I first tried aguachile with freshly caught shrimp when I was visiting the small town of Ajijic, Jalisco, Mexico. Ajijic is one of the quaint towns next to Chapala Lake, which happens to be the largest fresh water lake in Mexico. I fell in love with this super spicy cold shrimp dish, marinated in a serrano-lime juice mixture and topped with fresh red onions, avocados, and cucumbers. Serve with tostadas on the side and an optional ice cold Mexican beer to tame down the heat.

Ingredients:
1 ¼ cups fresh squeezed lime juice
4  fresh serrano chiles
⅓ cup chopped fresh cilantro
1 ½ teaspoons salt, divided, or to taste
1 pound large shrimp - peeled, deveined and butterflied
1 small red onion, thinly sliced
1  avocado - peeled, pitted, and sliced
1  cucumber, sliced

Directions:
Combine lime juice, chiles, cilantro, and 1 teaspoon salt in a blender; blend until smooth. Divide shrimp onto 2 shallow plates. Pour chile-lime mixture evenly over the 2 plates of shrimp. Place in the refrigerator and marinate until the shrimp turn opaque and white, 15 to 25 minutes. Top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.

Prep time: 10 mins
Total time: 25 mins
Yields: 2 servings

Calories: 480.5
Fat: 19.1 g
Saturated fat: 3 g
Carbohydrates: 33 g
Sugars: 7.6 g
Dietary fiber: 9.3 g
Protein: 50.4 g
Cholesterol: 345 mg
Sodium: 2099.1 mg
Porcupine Burgers


Ingredients:
lean ground turkey, soy sauce, hoisin sauce, dark molasses, prepared mustard, garlic powder

Directions:
Combine all ingredients and shape into four patties., Grill or boil to desired doneness., Serve with additional hoisin sauce or sweet chili sauce instead of ketchup.
Banana Pancakes With Blueberry Sauce


Ingredients:
fresh blueberries, water, artificial sweetener, cold water, cornstarch, vanilla extract, all-purpose flour, wheat flour, artificial sweetener, baking powder, salt, cinnamon, artificial sweetener, milk, bananas

Directions:
For the blueberry sauce: In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and Splenda. Stir gently, and bring to a boil.
In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries. I like to mash half of the blueberries and leave half of them whole. It's personal preference whether you want to mash the blueberries or leave them whole. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes.
Remove from heat and stir in the vanilla extract. Thin sauce with water if it is too thick for your liking.
For banana pancakes: Combine flours, one tablespoon Splenda, baking powder and salt. In a separate bowl, mix together milk, club soda, vegetable oil and mashed bananas. Stir flour mixture into banana mixture just until all is moistened.
Whip egg whites with 1 tablespoon Splenda until stiff peaks form. Gently fold the egg whites into the pancake mixture.
Heat a lightly oiled griddle or frying pan over medium heat. Pour batter onto the griddle, using approximately 1/4 cup of batter for each pancake. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the second side is brown. Serve hot with the blueberry sauce.
Frikadellar


Ingredients:
ground beef, milk, egg, onion, salt, pepper, thyme, flour

Directions:
Mix ground beef, breadcrumbs, milk, egg, onion, salt, pepper and thyme.
Let rest 1/2 hour.
Make meatballs.
Dust with flour; save flour.
Brown in oil.
Add remaining flour and cream.
Cook together until gravy forms.
Serve over parslied potatoes.
Melon Treena


Ingredients:
cantaloupe, sour cream, preserved gingerroot, ginger syrup

Directions:
Cut cantaloupe in half and remove seeds., Combine chopped ginger and sour cream, and place in melon halves., Drizzle syrup on top.
Creamy Espresso Milkshake


Ingredients:
sugar, instant espresso powder, low-fat milk, vanilla extract

Directions:
In a small saucepan, combine the sugar, espresso powder, cocoa powder, and 1/4 cup of water.
Bring to a boil over low heat; set aside to cool to room temperature.
Pour half of the espresso mixture into a blender.  Add 2 cups of the milk, 4 of the ice cubes and 1/4 teaspoon of the vanilla.
Blend until thick and foamy.
Pour into 2 tall (16 oz] glasses.
Repeat with the remaining espresso mixture, milk, ice and vanilla.
Paralyzers
Category: drinks
By NIKOJ58

Same as a white Russian...but the touch of cola...will paralyze you!!!

Ingredients:
1 fluid ounce vodka
1 fluid ounce coffee flavored liqueur
½ cup milk
⅛ teaspoon cola-flavored carbonated beverage

Directions:
Fill a highball glass with ice, and pour in vodka, coffee liqueur, milk, and cola; stir.

Prep time: 2 mins
Total time: 2 mins
Yields: 1 serving

Calories: 232.7
Fat: 2.5 g
Saturated fat: 1.6 g
Carbohydrates: 17 g
Sugars: 17 g
Dietary fiber: 0 g
Protein: 4.1 g
Cholesterol: 9.8 mg
Sodium: 53.1 mg
Lazy Man's Version of Pharris' Peanut Cookies


Ingredients:
"salted peanuts"

Directions:
Preheat oven to 350°.
Break up cookie dough in a large mixing bowl.
Stir in the crushed Wheaties cereal.
Stir in the chopped peanuts.
Roll dough into 1-inch balls.
Place sugar in separate small bowl.
Dip balls in sugar.
Place balls of cookie dough 2-3 inches apart on baking sheet lined with parchment paper.
Flatten balls of cookie dough with the bottom of a glass.
Bake cookies for 10-12 minutes, until edges are browned.
Cool on wire rack.
Store in air-tight container.
Hamburger, Bean, and Macaroni Soup


Ingredients:
hamburger, onion, garlic, olive oil, diced tomatoes, kidney beans, tomato sauce, macaroni, salt, black pepper, dried basil, Worcestershire sauce

Directions:
In a large dutch oven or other soup pot, saute onion and garlic in oil until soft, about 10 minutes.
Add meat and cook until no pink remains.
Add remaining ingredients and bring to a boil.
Reduce heat to medium-low and cook an additional 15-20 min until macaroni is cooked through and flavors have had time to meld.
Sweet Dessert Bruschetta


Ingredients:
hazelnuts, brown sugar, bananas, butter, chocolate curls, white chocolate curls

Directions:
Toast bread just a little bit. Spread them with Nutella., Combine nuts and sugar., Layer bananas on top of Nutella., Brush bananas with melted butter and top with sugar nut mix., Broil for 30 seconds., Garnish with cocoa powder and chocolate curls.
Peanut Butter and Apple Sandwich
Category: main-dish
By SAIDANDDUNN

My kids love to spread peanut butter on their apples, so one day I thought I would take a favorite of theirs and just tweak it a little bit....voila, a peanut butter and apple sandwich.  PB and J can get boring after a while and this provides a healthy alternative.

Ingredients:
2 slices whole wheat bread
1 tablespoon peanut butter, or to taste
1 small apple - peeled, cored and shredded

Directions:
Spread a thin layer of peanut butter onto one side of each slice of bread. Place shredded apple onto the peanut butter, and place the other peanut buttered side of bread on top. Serve immediately.

Prep time: 2 mins
Total time: 2 mins
Yields: 1 serving

Calories: 291
Fat: 10.3 g
Saturated fat: 2.2 g
Carbohydrates: 41.3 g
Sugars: 15.7 g
Dietary fiber: 7.4 g
Protein: 11.7 g
Sodium: 343.8 mg
Four Cheese Sauce
Category: side-dish
By Dominic

This four cheese sauce is great with gnocchi, fettuccini, or your choice of pasta. Garlicky French bread would be a tasty accompaniment.

Ingredients:
2 cups heavy whipping cream
½ cup butter
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
½ cup shredded provolone cheese
½ cup grated Romano cheese

Directions:
In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted. Serve immediately, sauce will thicken upon standing.

Yields: 3 to 4 cups

Calories: 203.6
Fat: 20.4 g
Saturated fat: 12.7 g
Carbohydrates: 1.2 g
Sugars: 0.1 g
Protein: 4.6 g
Cholesterol: 67.7 mg
Sodium: 193.1 mg
Tasty Roast Pumpkin


Ingredients:
red onions, pumpkin, extra virgin olive oil, sea salt, honey, red wine vinegar, mint leaf

Directions:
Preheat oven to 200°C.
In a roasting pan toss together onion, pumpkin, chilli flakes, oil and sea salt.
Bake 40-50 min or until cooked through.
Meanwhile bring honey and vinegar to the boil in a small pan, then simmer for 5 minutes.
Place roasted pumpkin and onion in a serving dish, drizzle with honey mixture and scatter with mint.
Coconut Cake


Ingredients:
butter, sugar, eggs, self-rising flour, coconut milk, vanilla extract, sugar, sour cream, milk, sweetened flaked coconut, sugar, water, cream of tartar, light corn syrup, salt, vanilla extract

Directions:
Preheat oven to 350°F.
Grease and flour three 9-inch round cake pans and set aside.
Prepare coconut cake:
In large bowl, with mixer on medium, beat butter until creamy.
Add sugar and continue beating 6 minutes or until light and fluffy.
Add eggs 1 at a time beating well after each one.
Add flour and milk alternately to butter mixture, beginning and ending w/flour.
Add vanilla and beat until just mixed.
Divide batter equally among prepared pans and drop pans several times on counter to release air bubbles and make more level.
Bake 25 to 30 minutes or until toothpick comes out clean.
While cake is baking prepare coconut filling:
In medium bowl w/spoon, stir together sugar, sour cream, milk, and 1/2 cup coconut until well blended.
Cool layers on wire racks for 10 minutes.
Use butter knife to loosen layers from pans and place on work surface.
Use handle end of a wooden spoon and poke hold in layers 1 inch apart until each layer is poked all over.
Spread 1/3 of the filling on each layer.
Place 1 layer on cake plate, top w/2nd and 3rd layer.
Use Skewers to prevent cake from shifting.
Cover and refrigerate 1 hour or up to 3 days to absorb filling.
When ready to assemble cake prepare frosting:
In top of double boiler with hand held mixer on high speed, beat sugar, water, cream of tartar, salt, and egg whites for 1 minute.
Place double boiler top over 1 inch simmering water, making sure water doesn't touch bottom of double boiler top.
With the mixer on high speed, beat until soft peaks form and temperature reaches 160°F on instant-read thermometer, about 7 minutes.
Beat in vanilla.
Use frosting to frost top and side of cake.
Sprinkle cake with remaining coconut.
Garnish with strawberries.
Cranberry Pineapple Sorbet


Ingredients:
cranberries, crushed pineapple, granulated sugar, navel orange, Grand Marnier, orange zest

Directions:
Zest the orange, reserving some curls for garnish, & finely chopping 1 tablespoon of zest for the recipe.
Cut the white pith from the orange, leaving just the flesh of the orange. Finely chop the flesh, keeping 1/2 cup to use.
Combine cranberries, pineapple, sugar, orange pulp & the finely chopped zest.
Process in batches in blender or food processor, until coarsely chopped [OR chop everything coarsely in a hand-operated chopper].
Pour into metal bowl &, stir in Grand Marnier, if using it.
Cover & freeze about 2 hours, or until frozen about 2" from the sides.
Scrape down the frozen part, & beat with electric beater until uniform in texture.
Return to freezer & then repeat the freezing/scraping/beating twice more.
Freeze completely after last beating.
To serve, spoon into dishes & garnish with a curl or two of orange zest.