xiaoxl/recipe_data huggingface dataset:
Iced Lemon Blueberry Muffins


Ingredients:
all-purpose flour, whole wheat flour, quick oats, baking powder, salt, sugar, vegan butter, unsweetened applesauce, soymilk, vanilla extract, lemon juice, lemon zest, fresh blueberries, lemon juice, powdered sugar

Directions:
Pre- heat oven to 350 degrees.  Lightly grease a muffin pan, set aside.
Whisk dry ingredients in a bowl (flours, oats, baking powder, salt], set aside.
In another bowl add sugar, butter, applesauce, soy milk, vanilla, lemon juice, and lemon zest.  Whisk together until mixed.   Add dry ingredients to and stir until just combined (you don't want to over mix].  Gently fold in the blueberries.  Batter will be thick. Spoon into muffin tins and bake for 20-25 minutes.
Once muffins are cool and ready to glaze, make the the glaze by whisking the lemon juice and powdered sugar together in a bowl.  Drizzle over muffins.
Jamie Oliver's Blackened Chicken With San Fran Quinoa Salad


Ingredients:
quinoa, spring onions, fresh coriander, of fresh mint, mango, limes, extra virgin olive oil, avocado, feta cheese, watercress, chicken breasts, ground allspice, olive oil, bell peppers, yoghurt

Directions:
Put the quinoa into the pan and generously cover with boiling water and the lid.
Put the chilli, spinach, trimmed spring onions and coriander (reserving a few leaves] into the processor, tear in the top leafy half of the mint, then blitz until finely chopped.
On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the allspice and paprika • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until blackened and cooked through.
Deseed the peppers, cut each one into 8 strips and add to the frying pan, tossing regularly • Peel and cut the mango into chunks.
Drain the quinoa and rinse under the cold tap, then drain well again and tip on to a serving board or platter • Toss with the blitzed spinach mixture, squeeze over the lime juice, add the extra virgin olive oil, mix well and season to taste.
Sprinkle the mango chunks and cooked peppers over the quinoa • Halve and destone the avocado, then use a teaspoon to scoop curls of it over the salad • Slice up the chicken, toss the slices in any juices and add to the salad • Crumble over the feta, scatter over the remaining coriander leaves and snip over the cress • Serve with dollops of yoghurt.
Creamy Chicken Mushroom Soup


Ingredients:
mushroom, onion, celery, carrot, butter, all-purpose flour, chicken broth, pepper, white pepper, dried thyme, dried tarragon, half-and-half, parsley, lemon juice, salt

Directions:
In a large bowl, saute mushrooms, onion, celery, and carrot in butter until tender.
Stir in flour until blended. Add broth and seasonings, mix well.
Bring to a boil, reduce heat; simmer uncovered for 10 minutes.
Stir in cream, chicken, parsley, lemon juice and salt. Heat 5 more minutes on low heat.
Rosemary, Thyme and Chilli Spiced Nuts


Ingredients:
thyme, rosemary, honey

Directions:
Preheat the oven to gas 6, 200C, fan 180°C In a bowl, combine all the ingredients with a little seasoning, then toss until well coated.
Spread the nut mixture out in a single layer on a baking sheet. Bake for 7 minutes, or until golden, then remove from the oven.
Transfer the nuts to a sheet of nonstick paper and leave to cool. Serve with cocktails.
Spicy Beef Burritos
Category: everyday-cooking
By Luke

These beef burritos contain various peppers and seasonings on top of refried beans. Top them off with lettuce, sour cream, cheese, and wrap up in a soft shell.

Ingredients:
6 ounces sliced jalapeno peppers
1  tomato, diced
1 (4 ounce) can chopped green chile peppers
1  green bell pepper, diced
1  red bell pepper, diced
1  onion, diced
1 ½ tablespoons hot sauce
¼ teaspoon ground cayenne pepper
1 pound ground beef
1 (1 ounce) package burrito seasoning
1 (14 ounce) can refried beans
6 (10 inch) flour tortillas
1 (10 ounce) bag shredded lettuce
1 (8 ounce) container sour cream
1 (8 ounce) package shredded sharp Cheddar cheese

Directions:
Mix jalapeno peppers, tomato, green chile peppers, green bell pepper, red bell pepper, onion, hot sauce, and cayenne pepper together in a large bowl. Cook beef in a large skillet over medium-high heat, stirring to break up clumps, about 5 minutes. Drain excess grease. Add jalapeno pepper mixture and burrito seasoning; cook, covered, stirring occasionally, until flavors combine, about 10 minutes. Pour refried beans into a saucepan over medium-low heat. Cook and stir until heated through, about 5 minutes. Warm each tortilla in the microwave until soft, 15 to 20 seconds. Spread a layer of refried beans on top. Divide beef mixture among tortillas. Top with lettuce, sour cream, and Cheddar cheese. Fold in opposing edges of each tortilla and roll up into a burrito.

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

Calories: 723.2
Fat: 38.9 g
Saturated fat: 19.1 g
Carbohydrates: 59.9 g
Sugars: 6.5 g
Dietary fiber: 8.5 g
Protein: 34 g
Cholesterol: 107.5 mg
Sodium: 2042.5 mg
Vegetarian  Loaf (No-Meat Meatloaf)


Ingredients:
toasted wheat germ, reduced-fat monterey jack cheese, tomato sauce, Egg Beaters egg substitute, yellow mustard, dried parsley flakes, chili powder, kosher salt, Splenda sugar substitute, tomato sauce, chili powder, Splenda sugar substitute

Directions:
Preheat Oven to 350 degrees.
Prepare a WELL greased/oiled 8x4 inch loaf pan and set aside.
Mix ingredients for TOPPING SAUCE in a small bowl and set aside in refrigerator.
Mix crumbles, wheat germ, breadcrumbs, and cheese in a large bowl until well blended.
Add remaining ingredients for LOAF and mix well.
Turn out mixture into the loaf pan.
Bake for about 45 minutes (depending on pan size and oven].
Add TOPPING SAUCE in the last 15 minutes of Baking.
Let sit in loaf pan for 5-10 minutes to firm up a little before removing.
Shrimp Cakes With a Black Bean and Corn Salsa


Ingredients:
mayonnaise, pepper, salt, onion, eggs, flour, corn, black beans, cilantro, garlic cloves, green onions, limes, extra virgin olive oil, diced tomatoes

Directions:
In a food processer, chop the cooked shrimp and add to a large bowl. In food processer, chop up the onion. Add to the shrimp. Add the following: 1 package of Simply Potatoes Mashed Potatoes, Mayonaise, 1 1/2 tbsp Cajun Seasoning, 1/2 tsp salt, 1/2 tsp pepper, 1 egg, 1 cup of Panko Bread Crumbs. Mix well. Take approximately a softball size amount and form into patties.
Put Flour, remaining eggs, whisked and breadcrumbs in 3 separate plates. Take each shrimp cake, coat first in flour, then dip into eggs, and then into bread crumbs. Chill for at least ½ hour. Heat oil in large pan and fry each cake until golden brown.
To make the salsa, combine corn, black beans, red pepper, cilantro, garlic, green onions, juice from 2 limes, 3 tablespoons of olive oil, 1/2 can of diced tomatoes, 1/2 tbsp cajun seasoning, 1/2 tsp salt, and 1/2 tsp pepper. Chill for at least 1 hour.
When Shrimp cakes are done, garnish plate with Baby spinach and remaining lime, spoon approximately 1 tablespoon of salsa over the cakes and serve.
Broiled Lobster Tails
Category: seafood
By SKYGRETCH

This is a quick and tasty way to make DELICIOUS broiled lobster tails...YUM! Keep an eye on them while they're in the oven so they don't burn.

Ingredients:
2 whole lobster tails
½ cup butter, melted
½ teaspoon ground paprika
salt to taste
ground white pepper, to taste
1  lemon - cut into wedges, for garnish

Directions:
Preheat the broiler. Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 2 servings

Calories: 591.8
Fat: 48 g
Saturated fat: 29.5 g
Carbohydrates: 7.4 g
Sugars: 0.1 g
Dietary fiber: 2.9 g
Protein: 37 g
Cholesterol: 302.5 mg
Sodium: 891.1 mg
Mexican Alambre


Ingredients:
chicken, bacon, bell pepper, onion, cheese, chili peppers, cayenne powder

Directions:
In a pre heat large pan place a little of the vegetable oil, then add bacon and beef or chicken or both togheter, stir until half cook,after add the rest of the ingredients except cheese, salt and pepper to taste and finally, put cheese on top to be gratinated.
tips:
Cook all ingrdients carefully, don´t make it dry, should be juici. you can add some chicken stock.
You can make soft tacos if you get some flour tortilla.
Kandian Chicken Curry


Ingredients:
chicken, butter, onion, garlic cloves, salt, tomatoes, curry powder, chili powder, turmeric powder, green cardamom pods, cloves, cinnamon sticks, white vinegar, coconut milk

Directions:
Melt the butter in a pot and fry the onions till soft.
Add the garlic and chicken pieces brown lightly while stirring.
Add all of the other ingedients down to the coconut milk. Bring to a boil and add the coconut milk. Cover with a lid.
Reduce the heat and slow simmer till the chicken is cooked.
N.B. for a thicker sauce simmer uncover for the last few minutes of cooking.
Spruced-Up Slow Cooker Minestrone Soup
Category: uncategorized
By crandolph

Easy, hearty, slow cooker minestrone soup. We like to top ours with Cheddar cheese and serve with cornbread. It's even better the second day and leftovers freeze well.

Ingredients:
1 pound ground beef
2 (15 ounce) cans Beans, pinto, mature seeds, canned
2 (10.75 ounce) cans  condensed minestrone soup
1 (15 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans, undrained
1 (15 ounce) can diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained

Directions:
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker. Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid. Cook on Low for 6 to 8 hours or on High for 4 hours.

Prep time: 5 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 301.9
Fat: 11.5 g
Saturated fat: 4 g
Carbohydrates: 32.7 g
Sugars: 4.5 g
Dietary fiber: 6.6 g
Protein: 18.1 g
Cholesterol: 35.6 mg
Sodium: 1285.3 mg
Tuna Stuffed Deviled Eggs
Category: appetizers-and-snacks
By Figueroa4

This recipe combines deviled eggs and tuna salad for a fun change for potlucks and holidays.

Ingredients:
6  eggs
1 (4.5 ounce) can tuna, drained and flaked
2 teaspoons sweet pickle relish, drained
1 teaspoon mustard
¼ teaspoon white sugar  (Optional)
⅛ teaspoon onion powder
2 ½ tablespoons mayonnaise, or as needed
salt and pepper to taste
1 pinch paprika, or as desired

Directions:
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut eggs in half lengthwise; place yolks in a small bowl. Mash egg yolks with a fork; stir in tuna, pickle relish, mustard, sugar, and onion powder. Stir mayonnaise into tuna mixture until mixture is creamy but remains firm; season with salt and pepper. Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves; sprinkle with paprika.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 12 deviled eggs

Calories: 70.8
Fat: 4.9 g
Saturated fat: 1.1 g
Carbohydrates: 0.8 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 5.9 g
Cholesterol: 97.3 mg
Sodium: 68.5 mg
Spiced Golden Couscous


Ingredients:
cumin seed, water, salt, turmeric, crushed red pepper flakes, saffron thread, couscous

Directions:
In a saucepan, stir the cumin over moderately high heat until toasted. Add the water, salt, turmeric, red pepper and saffron and bring to a boil.
Stir in the couscous. Cook, stirring, until the couscous absorbs the water visible on top.
Remove from the heat, cover and let stand until all the liquid is absorbed, about 15 minutes. Fluff with a fork and serve.
Christmas Tree Cupcakes


Ingredients:
all-purpose flour, sugar, baking powder, salt, shortening, nonfat milk, pure vanilla extract

Directions:
Preheat oven to 350°F.
Combine all dry ingredients in mixer bowl.
Add shortening, milk and vanilla.
Mix for about 1 minute.
Stop and scrape bowl.
Add egg whites.
Beat until smooth and fluffy.
Fill greased and floured cupcake molds about halfway.
Bake in preheated oven for about 20 minutes, or until toothpick inserted into center comes out clean.
Remove from oven.
Slice rounded"humps" from cupcakes.
Cool on wire racks.
Frost with green frosting and decorate.
Lamb Curry


Ingredients:
leg of lamb, butter, onions, fresh ginger, garlic cloves, whole cloves, green cardamoms, cinnamon sticks, bay leaves, peppercorns, turmeric powder, chili powder, coriander powder, cumin powder, garam masala powder, salt, plain yogurt, tomato paste, coriander leaves

Directions:
Heat the oil and butter in a large saucepan, and fry the cloves, cardamoms, cinnamon sticks, bay leaves and peppercorns till they start to pop (over medium to high heat], should take a minute or so.
Next add in the garlic-ginger paste and the onions and fry till soft and golden (add a little water if the mixture is sticking to the base].
Next add in the turmeric powder, chilli powder, coriander powder, cumin powder and salt and fry for another 5-10 mins adding a little water if necessary (bear in mind spices burn easily].
Add in the beaten yoghurt and stir it in thoroughly for 2 minutes and then mix in the tomato paste and cook for another 5 minutes.
Now add in the chunks of meat and stir in well making sure the meat is coated with the curry mixture.
Add in water enough to cover the lamb (about 1/2 litre] giving it a good stir again and now reduce the heat to low and let this simmer gently with the lid on for 1 1/2 hours.
Now add in the garam masala powder and cook for another 30 minutes till the sauce has thickened.
Stir in the chopped coriander leaves and remove from heat.
Serve hot with plain basmati rice or naan bread (Recipe #215545].
Angel Fruit Trifle
Category: desserts
By Lori Kirchner Zwahlen

A light, fresh, and cool summer dessert.  Angel food cake, fresh berries, and whipped topping, layered in a trifle bowl, makes for a pretty presentation; then you can see the layers of the dessert. This is a great Fourth of July red, white, and blue dessert. This is my family's favorite summer dessert.

Ingredients:
1 (12 ounce) package frozen blueberries
1  prepared angel food cake, cut into chunks
2 cups chopped fresh strawberries
1 (12 ounce) package frozen peach slices, chopped
1 (6 ounce) container fresh raspberries
2 (16 ounce) tubs reduced-fat frozen whipped topping, thawed

Directions:
Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly. In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 1 trifle

Calories: 295.1
Fat: 8.9 g
Saturated fat: 8.4 g
Carbohydrates: 55.1 g
Sugars: 19 g
Dietary fiber: 3.2 g
Protein: 2.3 g
Sodium: 212 mg
Four-Cheese Chicken Carbonara
Category: side-dish
By Marc 

This is a recipe I came up with when I had to either cook up a 3-pound package of lean thick-cut bacon or throw it out (which was NOT going to happen). I happened to have everything else on hand anyway. I've already had friends try this, and they loved it. I hope you do, too!

Ingredients:
1 (16 ounce) package thick-cut bacon
1 (16 ounce) package penne pasta
⅓ cup olive oil
¼ cup butter
3 tablespoons minced garlic
3 teaspoons ground black pepper, divided
3  skinless, boneless chicken breasts, sliced
2 cups heavy whipping cream
1 cup grated Parmesan-Romano cheese blend
1 cup shredded Colby Jack cheese blend
3  eggs, beaten

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle. Bring a large pot of lightly salted water to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; saute until fragrant, 2 to 3 minutes. Increase heat to medium, add chicken, and cook until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Add whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add Colby Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer. Add drained pasta, stir until coated with sauce, and serve immediately.

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

Calories: 808.1
Fat: 56 g
Saturated fat: 27 g
Carbohydrates: 44.2 g
Sugars: 2.1 g
Dietary fiber: 2.1 g
Protein: 34.2 g
Cholesterol: 234.6 mg
Sodium: 736.3 mg
Cauliflower Onion Linguine


Ingredients:
kosher salt, linguine, olive oil, garlic cloves, panko breadcrumbs, cauliflower florets, red pepper flakes, parmesan cheese, fresh basil

Directions:
Cook linguine in salted water. Reserve 1 cup cooking water when draining pasta.
Return pasta to the pot and toss with 1 tablespoon olive oil.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook about 30 seconds. Add the panko and fried onions and cook, stirring, until lightly toasted, about 3 minutes. Transfer to a plate; wipe out the skillet.
Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add the cauliflower and cook until the edges brown, about 4 minutes. Add the red pepper flakes and toast 30 seconds. Add the reserved pasta water and cook until the liquid is reduced by half and the cauliflower is crisp-tender, about 1 more minute.
Add the pasta, onion mixture and parmesan to the skillet and toss. Top with basil, more fried onions, and more parmesan.
Chinese Cabbage Salad
Category: salad
By MommyBennett

Beautiful salad to serve with your favorite Chinese dishes!! Sesame oil and rice vinegar are a must for the authentic Chinese flavor.

Ingredients:
2 tablespoons sesame seeds
1 ½ tablespoons rice vinegar
½ teaspoon sesame oil
2 tablespoons white sugar
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup olive oil
4 cups shredded cabbage
2  carrots, shredded
1 (3 ounce) package ramen noodles, crushed

Directions:
In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant. In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet. In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly.  Top with toasted sesame seeds.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 6 servings

Calories: 175.8
Fat: 14.4 g
Saturated fat: 2.1 g
Carbohydrates: 11.6 g
Sugars: 7 g
Dietary fiber: 2.5 g
Protein: 1.7 g
Sodium: 268.6 mg
Grandma's Carrot Salad
Category: salad
By Mrs. Wynkoop

My grandma used to make this carrot salad all the time and I loved it. Now I make it to honor her and it's almost as good as hers.

Ingredients:
1 pound shredded carrots
1 ¼ cups raisins
2 tablespoons mayonnaise, or to taste
1 teaspoon lemon juice
¼ teaspoon salt

Directions:
Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.

Prep time: 5 mins
Total time: 35 mins
Yields: 6 servings

Calories: 167.1
Fat: 4 g
Saturated fat: 0.6 g
Carbohydrates: 34.7 g
Sugars: 24 g
Dietary fiber: 3.4 g
Protein: 1.8 g
Cholesterol: 1.7 mg
Sodium: 179 mg
Paska (Easter Bread)


Ingredients:
dry yeast, potato, flour, milk, sugar, lemon juice, margarine, butter, salt, orange zest, vanilla

Directions:
Peel and chop potato.
Boil until tender.
Drain, reserving water.
Mash the potato.
Soften yeast in 3/4 cup lukewarm potato water (water from cooking the potato] for 10 minutes.
Add a bit of flour to make a soft sponge.
In the meantime, warm the milk.
Pour it over 2 cups flour.
Beat until smooth.
Allow to cool slightly.
Beat egg yolks with 1 cup sugar.
Add warm flour mixture.
Add stiffly beaten egg whites.
Add yeast mixture.
Cover and let rise until light.
Add softened margarine, salt, remaining sugar and mashed potato (should have at least half cup mashed potato].
Add enough flour to make a medium soft dough.
(It will be a bit sticky-- if too stickly add flour but be careful not to add too much flour.] Knead 10 minutes.
Cover and let rise to double its bulk.
Shape into loaves.
(You may make braided loaves, round loaves, or oval loaves.] Cover and let rise again.
Bake at 325 F until golden.
Be careful not to overbake.
Make icing (or glaze] with powdered sugar and milk.
Ice when bread is completed cooled.
Fried Prawns in Soy Sauce
Category: world-cuisine
By Chelsea

A simple and elegant Chinese prawn dish, which is quick and easy to make. Prawns are cooked in a gingery soy sauce. Serve with freshly cooked rice.

Ingredients:
7 tablespoons vegetable oil
1 ¾ pounds shell-on prawns, deveined and patted dry
¼ cup finely chopped spring onions
1 (4 inch) piece fresh ginger, finely chopped
2 tablespoons chicken stock
2 tablespoons white sugar
1 tablespoon rice wine
2 teaspoons soy sauce
1 teaspoon chicken bouillon granules, or to taste
¼ teaspoon salt

Directions:
Heat 5 tablespoons oil in a wok over medium-high heat. Add prawns; saute until pink, about 3 minutes. Transfer to a plate. Pour remaining 2 tablespoons oil into the wok. Add spring onions and ginger; cook and stir until fragrant, about 2 minutes. Return prawns to the wok; cook and stir for 1 minute. Add chicken stock, sugar, rice wine, soy sauce, bouillon granules, and salt; bring sauce to a boil. Reduce heat to low; simmer until flavors combine, about 2 minutes. Arrange prawns on a serving plate; pour sauce on top.

Prep time: 15 mins
Cook time: 13 mins
Total time: 28 mins
Yields: 6 servings

Calories: 268.7
Fat: 17.1 g
Saturated fat: 2.8 g
Carbohydrates: 5.5 g
Sugars: 4.4 g
Dietary fiber: 0.2 g
Protein: 21.9 g
Cholesterol: 201.6 mg
Sodium: 504.6 mg
Baked Ambrosia


Ingredients:
purple plums, orange, brown sugar, lemon zest, unsalted butter, coconut

Directions:
Preheat oven to 425 degrees F., Drain canned fruits well., Arrange all fruits in shallow 2-quart baking dish., Mix orange juice, sugar, zest & melted butter, then pour over fruit., Sprinkle coconut over top of fruit., Bake 15 minutes or until hot & coconut is toasted., Serve warm.
Baked Ham with Horseradish Glaze


Ingredients:
ham, pineapple, cranberry jelly, Dijon mustard, maple syrup, cinnamon, allspice

Directions:
Score ham and bake in a 325* oven for 1 1/2 hours.
In a medium sauce pan over low heat add remaining ingredients, stir and melt.
Brush this on ham frequently.
I reserve around 1/2 of this recipe to offer at the table or to drizzle over sliced ham on the platter.