xiaoxl/recipe_data huggingface dataset:
Smoky Potato and Roasted Cauliflower Soup #5FIX


Ingredients:
chicken broth, chipotle chile in adobo, head cauliflower

Directions:
Preheat oven to 450 degrees. Chop cauliflower and place evenly on a sheet pan and roast in oven until tender and slightly charred. About 15 to 20 minutes.
In a large pot, heat chicken broth over medium high heat. Chop chiles and add to broth. Add mashed potatoes and stir until incorporated. Bring to slow boil. Add salsa con queso and roasted cauliflower.
Using a stick blender or standing blender, puree soup until smooth. Bring to a boil and reduce to simmer for 10 minutes.
Strawberry Brunch Parfait


Ingredients:
strawberries, low-fat vanilla yogurt, low-fat granola

Directions:
Place apricot perserves in a medium microwave-safe bowl; microwave on HIGH for 10 to 15 seconds or until preseres melt.
Add strawberries and toss gently to coat.
Spoon 1/4 cup yogurt into each of 4 parfait glasses; top each serving with 1/3 cup strawberry mixture.  Repeat the layers with the remaining yogurt and strawberry mixture.
Top each serving with 2 tablespoons granola and 1 1/2 teaspoons almonds.  Serve immediately.
Miss Kitty's Evolutionary Potato Salad (By Florida Native)


Ingredients:
hard-boiled eggs, celery ribs, Dijon mustard, Hellmann's mayonnaise, chili powder, paprika, sea salt, fresh ground black pepper, dill pickle spears

Directions:
Peel potatoes, rinse, slice and cube. Place in boiling pot of water with salt and pepper to your taste. Boil 10-15 minutes, or until just tender when pierced with a fork.
Remove from heat, drain, and cool potatoes.
Peel and rinse HB eggs. Quarter, then coarsely chop in chunks. Set aside.
In a large bowl, add potatoes, celery, and eggs.
Add mustard, 1/2 cup mayonnaise, chili powder, and paprika. Stir to blend.
Taste test; add more mayo to your taste and sea salt and ground pepper to taste.
Add chopped dill pickles last and stir to mix.
Taste test again. Adjust mayo, salt and pepper if needed.
NOTE:  Additional mayonnaise can be added to get salad to desired consistency. I usually add a little "extra" as it seems to get absorbed by the potatoes and I don't like it dry.
Cranberry Eggnog Muffins


Ingredients:
cranberries, sugar, flour, sugar, baking powder, salt, eggs, margarine, sugar, flour, pecans, butter

Directions:
Mix cranberries and 2 tbsp sugar together, set aside.
Mix the dry ingredients together, then in separate bowl mix eggnog, butter, eggs, and extract together and add to flour mixture.  Do not over mix.
Fold in cranberries and drop into greased muffin cups.
Streusel:
Mix dry ingredients together and then cut in the butter till well incorporated, then mix in nuts.
Sprinkle over tops of muffins.
Bake in preheated oven at 400°F.
Bake approx 15-20 minutes, just till tops are set.
Do not over bake or the muffins will dry out.
Milky Carrots


Ingredients:
carrot, onion, butter, margarine, milk, pepper

Directions:
Glaze the onion in butter.
Add the carrots, the milk and some pepper (to taste].
Leave to simmer on medium heat for 15 minutes, stirring from time to time.
" Add Anything" French Rolls or Baguettes


Ingredients:
warm water, active dry yeast, sugar, salt, all-purpose flour, water, cornmeal

Directions:
Place warm water in a large ceramic or plastic bowl.
Add sugar and yeast. let proof until yeast is foamy.
In a very large bowl combine flour with salt.
Add any type of seasonings, cheese whatever you want to the flour mixture. some hints:  cheddar and green onion, rosemary and sage, cheddar and dill, Italian seasoning with garlic and Parmesan, roasted red peppers and bacon just to name a few --.
Add yeast mixture to flour and using a heavy spoon mix.
Turn out onto a lightly floured board and knead for 7-10 minutes.
Place dough into a large greased bowl, cover and let rise until double in bulk.
I usually put my oven on warm and turn it off and place the bowl in there. it usually takes about 45 minutes this way to rise.
Punch down and form into rolls place 2 inches apart on baking sheets.  If making baguettes: divide dough in half and on a lightly floured board press into a 16x12 rectangle (approx.] cut dough crosswise in half; role up each half of dough tightly beginning at 12 inch side. Roll gently back and forth to taper the ends. Place 3 inches apart on a cookie sheet or baking stone that has been dusted in corn meal.
Make diagonal slices on top of both rolls or baguettes. I like to use an exacto knife.
Cover and let rise again for 30 minutes.
Brush with egg yolk mixture.
Sprinkle on any additional seasoning if you choose.
Bake at 375°F for 20-25 minutes or until golden brown and when tapped it makes a hollow sound.
The yield to this recipe will depend on how big you want your rolls. On average I can get about 16 large rolls from this and about 8 small baguettes.
These freeze really well.
Greek Omelet with Asparagus and Feta Cheese
Category: breakfast-and-brunch
By Valerie Brunmeier

This omelet is filled with a mixture of cherry tomatoes, spinach, bell pepper, and asparagus. Feta cheese gives it that distinctive Greek flavor that pairs perfectly with the veggies.

Ingredients:
2 tablespoons olive oil
6 spears fresh asparagus, trimmed and chopped
½  red bell pepper, chopped
½ cup cherry tomatoes, halved
½ cup chopped fresh spinach
½ teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon dried basil
salt to taste
2 tablespoons butter
6  large eggs
¼ cup whole milk
½ cup crumbled feta cheese
¼ cup shredded Cheddar cheese

Directions:
Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and transfer vegetables to a plate. Melt butter in clean skillet over medium heat. Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture. Pull up an edge of the omelet with a spatula and tilt pan to allow unset egg to run underneath and cook; continue around pan, lifting omelet edge and tilting pan, until all the egg mixture is set. Sprinkle omelet with salt. Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses. Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling. Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes. Cut in slices to serve.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 1 large omelet

Calories: 321.1
Fat: 27 g
Saturated fat: 11.5 g
Carbohydrates: 5.3 g
Sugars: 3.1 g
Dietary fiber: 1.3 g
Protein: 15.5 g
Cholesterol: 319.9 mg
Sodium: 451.8 mg
Easy Challah Bread
Category: bread
By copetenn

A six-ingredient, simple recipe for Challah bread.

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water (100 degrees F/40 degrees C)
2 tablespoons honey
1 teaspoon salt
3  beaten eggs
3 ½ cups all-purpose flour, plus more for kneading
1  beaten egg yolk, or more if needed
1 tablespoon melted butter  (Optional)

Directions:
In a large bowl, stir the yeast into the water, and let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add the beaten eggs. Mix in the flour, a cupful at a time, until the dough is sticky. Sprinkle the dough with flour, and knead until smooth and elastic, about 5 minutes. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour. Punch down the dough, and cut it into 3 equal-sized pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. (For a softer crust, brush with melted butter instead.) Preheat oven to 350 degrees F (175 degrees C). Bake the challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes.  Cool on a wire rack before slicing.

Prep time: 25 mins
Cook time: 30 mins
Total time: 2 hrs 40 mins
Yields: 1 loaf

Calories: 211
Fat: 3.5 g
Saturated fat: 1.4 g
Carbohydrates: 37.3 g
Sugars: 3.7 g
Dietary fiber: 1.3 g
Protein: 7 g
Cholesterol: 79.3 mg
Sodium: 264.6 mg
Gluten-Free Coconut Blueberry Muffins


Ingredients:
eggs, canola oil, butter, coconut milk, honey, salt, baking powder, frozen blueberries

Directions:
Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended.
Sift all coconut flour (1/4 cup plus 2 tablespoons]. Stir sifted coconut flour and baking powder into the batter and stir until there are no lumps.
Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin.
Bake at 400 F for 15-18 minutes.
Crunchy Ramen Noodle Salad - Make Ahead


Ingredients:
green onion, roasted sunflower seeds, cashew halves, carrot, apple, cranberries, seedless cucumber, sugar snap pea, radicchio, canola oil, sugar, white vinegar

Directions:
Mix all veggies, nuts and fruits together.
Break up DRY noodles (**do not boil]  and add to veggie mix before serving.
Make dressing. Whisk together all the ingredients listed, until sugar dissolves.  Set aside if making ahead.
At this point you can refrigerate overnight.
Toss with dressing, serve and top with chicken or shrimp, if desired.
Salmon Wraps
Category: appetizers-and-snacks
By tiger77

Salmon wraps are a popular appetizer for kids and adults. Small bite-sized portions make them easy to enjoy at cocktail parties.

Ingredients:
1 (8 ounce) package cream cheese, softened
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
3 (8 inch) flour tortillas
6 slices smoked salmon

Directions:
Mix cream cheese, dill, chives, and lemon juice together in a bowl. Spread cream cheese on 1/3 of each tortilla. Lay 2 salmon slices on top; roll tightly and seal edges with a dab of cream cheese. Cut each roll into 1-inch segments.

Prep time: 10 mins
Total time: 10 mins
Yields: 24 servings

Calories: 61
Fat: 4 g
Saturated fat: 2.2 g
Carbohydrates: 3.7 g
Dietary fiber: 0.2 g
Protein: 2.5 g
Cholesterol: 11.9 mg
Sodium: 112 mg
Green Chile and Rice Casserole
Category: side-dish
By pcur

Just in time for Christmas! I have NEVER served this in 25 years without raves or requests for the recipe. Note: the sour cream and cheese can be lowfat if you wish.

Ingredients:
1 (6 ounce) package dry instant long grain and wild rice mix
1 (8 ounce) container sour cream
1 (4 ounce) can chopped green chiles, drained
1 (16 ounce) package shredded Cheddar cheese

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish. Prepare the instant long grain and wild rice mix according to package directions. Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers. Bake 25 minutes in the preheated oven, or until bubbly.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 342.4
Fat: 24.7 g
Saturated fat: 15.5 g
Carbohydrates: 13.8 g
Sugars: 1.2 g
Dietary fiber: 1.1 g
Protein: 17.1 g
Cholesterol: 71.3 mg
Sodium: 528.6 mg
Cheddar-Cornmeal Icebox Crackers


Ingredients:
all-purpose flour, yellow cornmeal, coarse salt, cayenne pepper, nutmeg, unsalted butter, cheddar cheese, milk, milk

Directions:
Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add milk; process until dough comes together and is well combined.
Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
Heat oven to 325°F
Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.
G's Flank Steak Marinade
Category: meat-and-poultry
By Tim

This is a marinade for any type of steak, but works well for tougher cuts when left for a couple of days.

Ingredients:
½ cup soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon minced onion
1 teaspoon ground ginger
½ teaspoon black pepper
1 (1 1/2-pound) beef flank steak

Directions:
In a shallow bowl, combine soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger and pepper. Coat steak with marinade, cover, and refrigerate for at least 6 hours. Preheat an outdoor grill for high heat, and lightly oil grate. Grill steak for 7 to 8 minutes per side, or to desired doneness.

Prep time: 15 mins
Cook time: 20 mins
Total time: 6 hrs 35 mins
Yields: 6 servings

Calories: 257.4
Fat: 13.8 g
Saturated fat: 4.5 g
Carbohydrates: 7.3 g
Sugars: 5 g
Dietary fiber: 0.3 g
Protein: 25.2 g
Cholesterol: 45.8 mg
Sodium: 1264.7 mg
Bacon Cheddar Ranch Crack Potatoes


Ingredients:
sour cream, bacon bits, frozen shredded hash browns

Directions:
"Mix first four ingredients, then mix in hash browns. Hash browns can be frozen or thawed. This recipe can be frozen and cooked later. Bake at 400 for 45-60 minute. Does a very full 9x13 in pan."
Precious Tiny Chocolate Cake


Ingredients:
eggs, water, Cool Whip

Directions:
Preheat oven to 350 degrees., Spray 9x13 in Cake pan with non-stick cooking spray., Prepare cake mix per direction on box., Stir in 3/4 bag of mini baking chips., Pour into prepared pan., Bake according to directions on box., Cook cake in pan COMPELETLY., Frost cake with Cool Whip., Sprinkle with remaining mini baking chips., Cut and ENJOY!, Cover and Refrigerate any remaining cake.
Smashed Cucumber Salad
Category: salad
By Chef John

By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers this is a good thing--onions, not so much. But this salad is one of my all-time favorite cold summer side dishes. The only decision you're going to have to make is how long to let the cucumbers marinate--half an hour or so or not at all.

Ingredients:
2  English cucumbers
1 teaspoon white sugar
1 ½ teaspoons kosher salt, plus more as needed
2 cloves garlic, finely crushed
2 tablespoons seasoned rice vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
Red pepper flakes to taste
2 teaspoons toasted sesame seeds

Directions:
Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl. Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl. Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly. Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle. Place cucumbers in serving bowl and sprinkle with sesame seeds.

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

Calories: 28.5
Fat: 1.4 g
Saturated fat: 0.2 g
Carbohydrates: 3.5 g
Sugars: 1.7 g
Dietary fiber: 1.2 g
Protein: 1.3 g
Sodium: 530.2 mg
Cinnamon Applesauce Bread


Ingredients:
flour, baking powder, ground cinnamon, salt, egg, chunky applesauce, brown sugar, skim milk, low-fat milk

Directions:
Heat oven to 350 degrees F.
Mix flour, baking powder, cinnamon and salt in large bowl.
Beat egg in small bowl; stir in applesauce, sugar, milk and oil.
Add to flour mixture; stir just until moistened.
(Batter will be lumpy].
Stir in cereal.
Pour into a 9 x 5-inch loaf pan, which has been sprayed with no stick cooking spray.
Bake 55 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan.
Cool completely on wire rack.
Simple Scallops Wrapped in Bacon


Ingredients:
scallops, bacon, tamari soy sauce, wasabi powder, salt, pepper

Directions:
Defrost Scallops in fridge.
once defrosted, rinse scallops well under cool water.  Then sit out each scallop on paper towels to absorb excess water.  Turn each scallop over so each side is dried off.
Next, Take one slice of  bacon that is halved and one scallop and wrap around the circumfrence of the scallop.  Secure with one tooth pick.  Continue until each scallop has been wrapped.  Place scallops on broiler pan with enough room between each one so they do not bump into each other.
Set Oven on Broil with oven rack placed on top of oven in broiling position.
Next with a basting brush paint Tamari sauce on top of each scallop, once over each is enough.  Then sprinkle the tops of each scallop evenly and lightly with McCormick's Montreal steak seasoning, Wasabi powder, salt and pepper.
Place broiler pan in oven on top rack for 4 minutes.
Then pull out broiler pan, Using tongs, turn each scallop over and contiune to cook another 4 minutes.
Serve while still hot.
Exotic Garlic Bread


Ingredients:
water, molasses, salt, flour, oatmeal, cumin, caraway seed, cheese, garlic cloves, olive oil, salt, pepper

Directions:
Add the first 7 ingredients (up to and including yeast] in container for bread machine.
Mix the dough using the dough mixing cycle on bread machine.
At the beep, add the cumin and/or caraway seed and the hemp seed if you want.
When the dough is finished mixing, put it on a cookie sheet or jelly roll pan that has been dusted with flour. Fold in the grated cheese and flatten it as much as possible.
Let it rest for about 20 minutes. Preheat the oven to 325 F (if using hemp seed] or 350F (if not using hemp seed].
After resting, it should be easy to roll it out. It should cover a jelly roll pan. Press in the garlic slices and spray or drizzle olive oil on top of the rolled out dough.
Sprinkle with salt and pepper.
Bake for 30 minutes at 325F or 25 min at 350°F.
When it's done, let it cool for at least 15 minutes. Use a pizza slicer to cut it up and enjoy!
Grilled Mushrooms and Onions in Foil
Category: side-dish
By Tigerflip

Onions and mushrooms are sliced, seasoned, and wrapped inside a durable packet of foil, crimped to seal, and placed on the grill. Super easy with big, bold flavor. A fantastic topper for steaks, potatoes, etc.

Ingredients:
aluminum foil
2 large white onions, sliced into 1/4-inch rings
8 ounces baby bella mushrooms, sliced
2 cloves garlic, thinly sliced
4 tablespoons butter, cut into 4 pieces
5 tablespoons steak seasoning (such as Dale's®)

Directions:
Preheat an outdoor grill for medium heat. Fold an 18-inch wide piece of aluminum foil so it is square. Place onions, mushrooms, and garlic in the middle of the foil. Arrange butter pieces on top of vegetables and drizzle with steak seasoning. Bring 4 corners of the foil together in the center, and crimp any open spaces to seal packet. Place the foil packet on the preheated grill and cook until vegetables are tender, about 45 minutes. Remove from grill, open packet carefully, and serve.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 2 cups

Calories: 166.3
Fat: 12 g
Saturated fat: 7.4 g
Carbohydrates: 14.2 g
Sugars: 4.2 g
Dietary fiber: 2.5 g
Protein: 2.8 g
Cholesterol: 30.5 mg
Sodium: 3529.4 mg
Cabbage Down-Under


Ingredients:
butter, cabbage, onion, thyme leaves, mushrooms, tomatoes, parsley

Directions:
Heat half the butter and oil in large saucepan, add the cabbage, onion, stock and thyme and mix well.
Cover and simmer for 20 minutes, stirring from time to time.
Add the mushrooms, tomatoes, salt and pepper, mix well then recover and simmer for a further 10-15minutes until just tender.
Just before serving, mix in the remaining butter and parsley.
Best Chocolate Birthday Cake
Category: desserts
By Brenda

This cake is always requested from my kids for their birthdays; it's the best!

Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
¾ cup vegetable oil
¾ cup water
4  eggs
1 cup semisweet chocolate chips
1 (16 ounce) package prepared chocolate frosting
2 tablespoons candy-coated milk chocolate pieces (such as M&M's®), or as desired

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube cake pan (such as Bundt®). Combine cake mix and pudding mix in a mixing bowl using an electric mixer. Add sour cream, vegetable oil, and water; mix well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate chips. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool for 10 minutes. Transfer to a cake plate and let cool completely, 20 to 30 minutes more. Place opened frosting container in a microwave on medium heat, stirring every 30 seconds until just soft enough to pour. Drizzle frosting over cake and sprinkle candy-coated milk chocolate pieces on top.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 1 9-inch fluted tube pan

Calories: 542
Fat: 31.5 g
Saturated fat: 10.2 g
Carbohydrates: 62.5 g
Sugars: 47.5 g
Dietary fiber: 1.4 g
Protein: 6.3 g
Cholesterol: 67.8 mg
Sodium: 474.3 mg
The Best Hummus


Ingredients:
chickpeas, lemon juice, garlic cloves, tahini, salt, extra virgin olive oil, paprika

Directions:
Combine chickpeas, lemon juice, garlic and tahini in blender or food processor and blend until smooth. Add water as necessary (I like mine thick and fluffy, so I minimize the water].
If not serving immediately, add paprika. Add olive oil through feeding tube while running food processor (or add to blender and blend]. If serving immediately, put hummus in serving bowl with olive oil and paprika on top.
For even better hummus, cook 3/4 cup of chickpeas instead of using canned, and use some cooking liquid instead of the water.
Blueberry Dump Cake


Ingredients:
pineapple, blueberries, walnut pieces, butter

Directions:
Pour pineapple and berries into 13 x 9-inch pan.
"Dump" cake mix (sprinkle] over berries and pineapple. Melt stick of butter.
Pour over cake mix.
Sprinkle nuts over the top.
Bake at 375 degrees for 35 to 50 minutes, depending on oven, until bubbly.
Sweet and Salty Nuts and Cranberries


Ingredients:
butter, sugar, sea salt, dried sweetened cranberries

Directions:
Preheat the oven to 350°F.
In a bowl toss the almonds, butter, sugar, and Cajun seasoning (you may substitute 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper and 1/4 teaspoon white pepper for the Cajun seasoning].
Pour the nut mixture onto a rimmed baking sheet.  Roast, stirring occasionally until nuts are one shade darker - about 25 minutes.  *Note - the time may be less if you are using almonds that are already roasted.
Remove from oven and sprinkle with salt.
Set aside to cool.
When cool toss the nuts with the cranberries.
This will last 1 week at room temperature or 3 weeks in the freezer.