xiaoxl/recipe_data huggingface dataset:
Best Monte Cristo Sandwich


Ingredients:
deli ham, American cheese, swiss cheese, egg, water, milk, salt, sugar, flour, baking powder, powdered sugar, maple syrup

Directions:
"Assemble four sandwiches using bread, meats, and cheeses.  Set aside.  In medium mixing bowl (I use a square casserole dish], combine egg, water, milk, salt, sugar, flour, baking powder & mustard.  Beat well.  Heat about 1" of oil in deep skillet (I use a large iron skillet].  Dip your sandwiches into the coating mixture, I like to get them well soaked.  They will be drippy -- try to drain off a bit, carefully slide into the  hot oil.  Repeat with remaining sandwiches.  When nicely browned, gently flip over & brown other side.  Remove to paper towels.  Sprinkle with powdered sugar.  Let cool a few minutes before cutting so the cheese doesn't ooze out.  Cut each sandwich into four fingers for easy dipping.  Serve with syrup or jam."
Green Goddess Dressing


Ingredients:
mayonnaise, fresh parsley leaves, tarragon vinegar, anchovy fillets, scallion tops, evaporated milk, salt, white pepper

Directions:
Whisk together mayonnaise with all herbs, anchovies and vinegar., Thin with heavy cream, and correct for seasonings., Chill for up to a week.
Simple Steak Sauce


Ingredients:
ketchup, Worcestershire sauce, soy sauce, onion powder, garlic powder, vinegar

Directions:
"stir all ingredients and serve."
Olive Garden Apple Praline Cheesecake


Ingredients:
graham cracker crumbs, sugar, butter, butter, light brown sugar, Red Delicious apples, cinnamon, nutmeg, allspice, dark brown sugar, butter, pecan pieces, cream cheese, sugar, eggs, heavy whipping cream

Directions:
Combine graham cracker crumbs with the 2 T sugar and 2 T melted butter.
Press into a 9" springform pan.
In a dutch oven or saucepan, melt 1/4 cup butter over low heat and add apples, sugar and spices.  Simmer until apples are soft but hold their shape.  Cool.
Mix together praline topping ingredients and set aside.
Beat together cream cheese, 1/2 cup sugar until light and fluffy.  Beat eggs in one at a time.  Add cream and be at until thick and creamy.
Gently stir in apple mix.
Pour into springform pan.  Spread praline topping over cheesecake and bake 350 degrees for 1 hour and 20 minutes or until set.
Triple Dipped Fried Chicken
Category: meat-and-poultry
By QUIRKYIQ

This is the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite in my family for years.

Ingredients:
3 cups all-purpose flour
1 ½ tablespoons garlic salt
1 tablespoon ground black pepper
1 tablespoon paprika
½ teaspoon poultry seasoning
1 ⅓ cups all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
2  egg yolks, beaten
1 ½ cups beer or water
1 quart vegetable oil for frying
1 (3 pound) whole chicken, cut into pieces

Directions:
In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick. Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more. Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

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

Calories: 661.4
Fat: 18.6 g
Saturated fat: 5.2 g
Carbohydrates: 73.2 g
Sugars: 0.4 g
Dietary fiber: 3.2 g
Protein: 42.4 g
Cholesterol: 167.9 mg
Sodium: 1840.1 mg
Chocolate Crackle-Top Biscuits


Ingredients:
butter, dark chocolate, egg, brown sugar, plain flour, baking powder, cocoa powder, icing sugar

Directions:
Place butter and 50g chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%] for 1 to 2 minutes, stirring every minute with a metal spoon, or until melted and smooth.
Using an electric mixer, beat egg and brown sugar in a small bowl on high speed until thick. Stir in chocolate mixture.
Sift flour, baking powder and cocoa over chocolate mixture. Mix well.
Chop remaining chocolate into small pieces. Stir into dough. Cover and refrigerate for at least 1 hour or until firm enough to roll.
Preheat oven to 180°C Line 2 baking trays with baking paper. Roll heaped teaspoonfuls of dough into balls. Roll in icing sugar to coat. Place biscuits on trays, allowing room to spread.
Bake biscuits for 12 minutes or until firm. Stand on trays for 10 minutes before transferring to a wire rack to cool. Serve.
Harissa


Ingredients:
chilies, caraway seed, ground coriander, cumin, fenugreek seeds, garlic cloves, kosher salt, fresh lemon juice, tomato paste, water

Directions:
Combine the chiles, spices, garlic, salt, lemon juice, tomato paste and water in the bowl of a food processor.
Process to form a smooth and thick paste. Scrape down the sides of the bowl occasionally.
The flavor of the harissa will deepen over the next day or two, but you can taste it now and add more salt or other optional ingredients to your liking.
Quick and Easy Chicken Cordon Bleu Rolls


Ingredients:
chicken breasts, prosciutto, swiss cheese, milk, dry white wine

Directions:
On each chicken breast, place one piece of prosciutto and cheese.  Roll up each chicken breast and secure with a toothpick.  Season each roll with salt and pepper.  Place in the Crock-Pot slow cooker.
In a small bowl, whisk together the soup, milk and white wine.  Pour half of this mixture over the chicken breast rolls, placing the other half in the refrigerator for later.   Cover and cook on Low for 4 to 6 hours or on High for 3 to 4 hours.
Before serving heat up the remainder of your sauce and put over the chicken breast when serving (also tastes wonderful over rice or risotto].
Slow Cooker Chicken Noodle Soup
Category: soups-stews-and-chili
By Megan S

A slow cooker chicken noodle soup with chicken, green onions, carrots, celery, and noodles.

Ingredients:
2 pounds skinless, boneless chicken breast halves
8 cups water
2 stalks celery, chopped
1  carrot, chopped
1  green onion, chopped
4 cubes  chicken bouillon
4 teaspoons dried parsley
1  bay leaf
1 teaspoon seasoned salt
1 teaspoon salt, or to taste
½ teaspoon dried basil
¼ teaspoon ground black pepper
6 ounces egg noodles

Directions:
Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours. Remove and discard bay leaf. Remove chicken, shred using 2 forks, and return to the pot. Stir in egg noodles. Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.

Prep time: 15 mins
Cook time: 5 hrs 45 mins
Total time: 6 hrs
Yields: 8 servings

Calories: 207.1
Fat: 3.4 g
Saturated fat: 0.9 g
Carbohydrates: 17.1 g
Sugars: 1 g
Dietary fiber: 1.2 g
Protein: 25.6 g
Cholesterol: 76.5 mg
Sodium: 1055.4 mg
Tomato and Mint Salad With Pomegranate Dressing


Ingredients:
plum tomatoes, anaheim chili, cucumber, fresh mint leaves, green onion, walnut pieces, jalapeno chile, fresh Italian parsley, pomegranate molasses, extra virgin olive oil

Directions:
"Combine first 8 ingredients. Whisk pomegranate molasses and oil in small bowl. Season with salt and pepper; toss."
Slow Cooker Pernil Pork
Category: world-cuisine
By Country Cook

Puerto Rican style pork roast, but done in the slow cooker.  It's so tender and flavorful.  Best of all, it's so easy to make!

Ingredients:
4 cloves garlic
1 large onion, quartered
2 tablespoons chopped fresh oregano
1 tablespoon ground cumin
2 teaspoons ground ancho chile pepper
2 teaspoons salt
2 teaspoons ground black pepper
1 tablespoon white wine vinegar
1 tablespoon olive oil, or as needed
1 (3 pound) boneless pork loin roast
1  lime, cut into wedges

Directions:
Pulse garlic, onion, oregano, cumin, chile pepper, salt, and pepper together in a blender, pouring in vinegar and enough olive oil until mixture is pasty. Scrape down sides of the blender as necessary to fully incorporate. Spread this mixture all over the pork loin, and place into a slow cooker. Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

Prep time: 20 mins
Cook time: 6 hrs
Total time: 6 hrs 20 mins
Yields: 1 - 3 pound pork loin

Calories: 367.4
Fat: 21 g
Saturated fat: 7.2 g
Carbohydrates: 5.7 g
Sugars: 1.3 g
Dietary fiber: 1.3 g
Protein: 37.6 g
Cholesterol: 107.7 mg
Sodium: 844.1 mg
Cinnamon Brown Sugar Muffins


Ingredients:
granola cereal, milk, all-purpose flour, baking soda, ground cinnamon, brown sugar, eggs, canola oil

Directions:
Preheat oven at 375°F (190°C].
In large bowl, combine cereal, cream and milk.  Let stand for 5 minutes. Meanwhile, in other bowl, mix flour, baking soda and cinnamon.  Reserve.
With electric mixer, beat brown sugar, eggs and oil in cereal mixture until smooth.
Stir reserved dry ingredients into liquid mixture.  Stir just enough to moisten, being careful not to overmix.
Divide mixture among 12 buttered muffin cups.  Bake for 20 to 25 minutes or until toothpick inserted in centre comes out clean.
Remove from oven and let cool for 5 minutes before removing from pan.  Serve with apple wedges, strawberry and a glass of milk.
Sumi Salad


Ingredients:
purple cabbage, scallions, sesame seeds, canola oil, sugar, Accent seasoning, salt, pepper

Directions:
Combine coleslaw, chopped scallions and broken noodles in very large bowl.
Bake almonds& sesame seeds onto ungreased cookie sheet at 300 degrees for 5-7 minutes, then toss into slaw-scallion-noodle combo bowl.
Mix the salad oil, sugar, Accent, rice wine vinegar, salt & pepper in separate bowl.
Mix into salad mixture.
Marinate overnight, stir occasionally.
*Make sure noodles are very broken up, and very soft when serving this; important to marinate overnight!
*I usually double the ingredients in step #3; add 1/2 of dressing to salad for overnight marination and add other half  upon serving, to freshen up the salad if needed.  The noodles tend to soak up the dressing overnight, especially if using 5 packages of noodles.
Chicken Teriyaki  With Noodles


Ingredients:
extra virgin olive oil, boneless skinless chicken breasts, broccoli, carrot, soy sauce, chicken broth, garlic cloves

Directions:
Cook noodles for 3 minute in boiling water. Drain, rinse with cold water, drain.
Meanwhile, heat olive oil in a large skillet on medium-high heat. Cook chicken for 7 minutes or until cooked through while stirring.
Partially cook the broccoli according to package directions.
Add broccoli, carrots, teriyaki sauce, soy sauce, chicken broth, and garlic to skillet.Stir to combine; simmer over medium-high heat for 5 minutes.
Add cooked noodles and toss to combine.
Apple Nut Buttermilk Cinnamon Topped Muffins


Ingredients:
flour, light brown sugar, baking powder, baking soda, salt, buttermilk, vanilla, egg, apples, walnuts, raisins, sugar, cinnamon

Directions:
Set oven to 350 degrees.
Prepare 12 muffin tins with paper liners.
In a large bowl, mix together flour, brown sugar, baking powder, baking soda and salt.
In a small bowl, whisk together buttermilk, oil, vanilla and egg until well blended.
Make a "well" in the middle of the flour mixture and pour in the egg mixture; fold/mix in with a wooden spoon or a spatula JUST until blended (batter will look lumpy].
Fold in apples, nuts and raisins (if using].
In a small cup or bowl; mix together the cinnamon and sugar.
Divide the muffin batter evenly between the muffin tins.
Sprinkle with sugar/cinnamon mixture.
Bake for 25 minutes, or until muffins test done.
Immediately remove from tins.
Best served warm.
Authentic Russian Salad 'Olivye'
Category: salad
By lovefullofpie

This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.

Ingredients:
6  potatoes, peeled
1  carrot, or more to taste
4  eggs
6 large pickles, cut into cubes
1 (15 ounce) can peas, drained
½ cup cubed fully cooked ham, or to taste
1 tablespoon chopped fresh parsley, or to taste  (Optional)
½ cup mayonnaise, or to taste

Directions:
Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs. Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 10 servings

Calories: 261.4
Fat: 12.4 g
Saturated fat: 2.5 g
Carbohydrates: 30.7 g
Sugars: 3.9 g
Dietary fiber: 5.3 g
Protein: 8.4 g
Cholesterol: 82.4 mg
Sodium: 1306.5 mg
Gumbo  Jo


Ingredients:
lean ground beef, green pepper, Heinz Chili Sauce, tomato bisque soup, chicken gumbo soup, catsup, brown sugar

Directions:
In a large frying pan, brown the meat very well., When meat is browned, add the green pepper and cook 5 more minutes., Now add the chili sauce, mustard, soups, catsup and brown sugar., Simmer all the ingredients for 3o minutes., Toast the potato buns, and ladle on the gumbo jo!
Roasted Pork Loin With Tropical Fruits


Ingredients:
dry sherry, cinnamon stick, fresh lemon juice, lemon peel, whole black peppercorn, whole cloves, boneless pork loin, onion, mango, papaya, golden brown sugar

Directions:
Combine 2 cups Sherry, cinnamon stick, lemon juice and peel in medium saucepan over medium-high heat.
Simmer 2 minutes.
Add prunes and apricots.
Simmer until fruits are tender and mixture thickens slightly, about 20 minutes.
Combine 2 cups Sherry, peppercorns and cloves in small saucepan over medium heat.
Simmer 2 minutes.
Remove from heat; cool marinade to room temperature.
Using sharp knife, make lengthwise cut down center of pork, cutting 3/4 of the way through.
Open as for book.
Sprinkle cut side with some of onion.
Close pork.
Place in 13x9x2-inch glass baking dish.
Sprinkle with remaining onion.
Pour marinade over.
Cover pork and fruit separately; chill overnight.
Preheat oven to 375°F
Drain any liquid from fruit mixture; reserve liquid, discarding cinnamon stick.
Stir mango, papaya and sugar into fruit mixture.
Discard pork marinade; pat pork dry.
Open pork as for book.
Season inside with salt and pepper.
Spoon 2/3 cup fruit mixture down center of pork; reserve remaining fruit mixture.
Fold pork over, enclosing filling.
Tie pork in several places with kitchen string to keep filling in place.
Season with salt and pepper.
Heat oil in heavy large Dutch oven over medium-high heat.
Add pork and cook until brown, about 5 minutes per side.
Transfer to large roasting pan.
Roast until thermometer inserted into center of pork registers 160°F., about 1 hour 15 minutes.
Place pork on platter; reserve pan juices.
Tent pork with foil and let stand 20 minutes.
Mix reserved liquid from fruit, remaining fruit and reserved pan juices in heavy small saucepan.
Bring to simmer.
Slice pork; serve with fruit sauce.
No Bake Chocolate Oatmeal Cookies
Category: desserts
By Rachel

These are so yummy, you'd never guess they were vegan!

Ingredients:
⅔ cup maple syrup
¼ cup vegetable oil
5 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
½ cup peanut butter
1 cup rolled oats
1 teaspoon vanilla extract

Directions:
In a saucepan over medium heat combine the maple syrup, oil, cocoa and cinnamon. Boil for three minutes, stirring constantly. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended. Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes.

Prep time: 5 mins
Cook time: 3 mins
Total time: 40 mins
Yields: 2 dozen

Calories: 90.8
Fat: 5.4 g
Saturated fat: 1 g
Carbohydrates: 9.9 g
Sugars: 5.8 g
Dietary fiber: 1.1 g
Protein: 2 g
Sodium: 25.9 mg
Maple Glazed Butternut Squash
Category: side-dish
By Alli Shircliff

Tender slices of butternut squash are topped with a maple and rum glaze creating a colorful and rich side dish for the Thanksgiving table.

Ingredients:
1  butternut squash - peeled, seeded, quartered, and cut into 1/2-inch slices
⅔ cup water
¼ cup maple syrup
¼ cup dark rum
¼ teaspoon ground nutmeg

Directions:
Combine butternut squash, water, maple syrup, rum, and nutmeg in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, about 15 minutes. Remove butternut squash from saucepan using a slotted spoon and transfer to a serving dish, reserving liquid in the saucepan. Continue simmering liquid until reduced and thickened, 5 to 10 minutes; pour over butternut squash.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 201.3
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 43.2 g
Sugars: 17.4 g
Dietary fiber: 5.1 g
Protein: 2.6 g
Sodium: 13.3 mg
Gingerbread Pudding Cake


Ingredients:
all-purpose flour, ground ginger, baking soda, cinnamon, nutmeg, allspice, clove, salt, unsalted butter, sugar, eggs, molasses, water, light brown sugar, hot water, unsalted butter

Directions:
Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish.  Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.
Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended.  Beat in egg.  Stir molasses and 1/2 cup water in a 1 cup glass measuring cup.
Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend.  Repeat until all seperate mixtures are now one and transfer to prepared dish.  Sprinkle brown sugar over the top.
Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup.  Carefully pour over top of batter (don't worry, there will be lots of liquid on the top].  Bake until gingerbread is cracked on top, about 45 minutes.  Serve warm with whipped cream.
Pork Kabobs


Ingredients:
onion, lemon juice, fresh parsley, garlic clove, salt, dried marjoram, pepper, boneless pork, plain yogurt, cucumber, onion, fresh parsley, lemon juice

Directions:
•In a resealable plastic bag or shallow glass container, combine the first eight ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight.
• Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces.
• Grill, uncovered, over medium heat for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce.
Peanut Butter Chocolate Chip Brownies


Ingredients:
all-purpose flour, baking soda, salt, granulated sugar, brown sugar, creamy peanut butter, vanilla extract, egg

Directions:
Preheat oven to 350 degrees.
Coat bottom ONLY of 8" square pan with cooking spray.
Spoon flour into dry measuring cup, level with knife.
Combine flour, chocolate chips and baking soda Combine sugars and remaining 5 ingredients in bowl, stir til blended.
Add flour mixture, blend again.
Spread batter in bottom of pan.
Bake at 350 degrees for 25 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack.
Muffuletta Sandwich


Ingredients:
mozzarella cheese, provolone cheese, lean ham, mortadella

Directions:
To prepare the sandwich, slice Italian bread evenly in half. Spread olive.
mix on both halves - use approx 1+ cup mix. Layer cheeses and meats evenly on top. Place two halves of sandwich together. Slice into wedges.
Granola Cookies


Ingredients:
butter, margarine, brown sugar, egg, unbleached all-purpose flour, baking soda, salt, cinnamon, ground ginger, granola cereal

Directions:
Preheat oven to 350 degrees F.
Cream butter and sugar in a stand mixer.  Add egg.
In a separate bowl, combine flour, baking soda, salt and spices.  Gradually add to wet ingredients.  Combine thoroughly.  Stir in granola and chocolate chips until well incorporated.
Drop by spoonful onto parchment-lined baking sheet.
Bake for 8-10 minutes. Remove from oven and let cool on sheet 2 minutes.  Remove to rack and let cool completely.
Ina Garten's Jalapeno Cheddar Cornbread (Barefoot Contessa)


Ingredients:
plain flour, yellow cornmeal, sugar, baking powder, kosher salt, milk, unsalted butter, extra-sharp cheddar cheese, scallion

Directions:
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
In a separate bowl, combine the milk, eggs, and butter.
With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix!
Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions.
Bake for 30 to 35 minutes, or until a toothpick comes out clean.
Cool and cut into large squares. Serve warm or at room temperature.
Chef John's Creamy Blue Cheese Dressing
Category: side-dish
By Chef John

A cheese grater and a wedge of frozen blue cheese is the secret behind a perfect creamy blue cheese dressing. Those larger chunks sink to the bottom and don't become one with sauce as they do with grated cheese.

Ingredients:
1 cup mayonnaise
1 cup sour cream
¾ cup buttermilk
1 teaspoon crushed garlic
½ teaspoon ground black pepper
½ teaspoon dry mustard
½ teaspoon salt, or to taste
½ teaspoon white sugar
1 pinch cayenne pepper, or to taste
1 teaspoon Worcestershire sauce
4 ounces frozen blue cheese, grated

Directions:
Place mayonnaise, sour cream, and buttermilk in a bowl. Add garlic, black pepper, dry mustard, salt, sugar, cayenne, and Worcestershire sauce. Whisk together thoroughly. Mix grated blue cheese into the cream base a little at a time to ensure it is evenly incorporated and doesn't clump. Cover bowl with plastic wrap and refrigerate for at least 3 hours (preferably overnight) to consolidate  the flavors.

Prep time: 20 mins
Total time: 3 hrs 20 mins
Yields: 3 -1/4 cups

Calories: 213.8
Fat: 21.5 g
Saturated fat: 6.5 g
Carbohydrates: 2.6 g
Sugars: 1.1 g
Protein: 3.4 g
Cholesterol: 23.1 mg
Sodium: 363.8 mg
Hawaiian Waldorf Salad


Ingredients:
apples, pineapple, banana, walnuts, celery, miniature marshmallow, candied ginger, mayonnaise

Directions:
"mix together."
Spinach Beet Soup
Category: soups-stews-and-chili
By Suja

This soup can be a whole meal in itself for finicky eaters, especially kids.

Ingredients:
1 cup orzo pasta
4 cups fresh spinach
½ cup canned sliced beets
1 teaspoon butter
2 cups water, or to taste
1 teaspoon thyme
salt and ground black pepper to taste
2 tablespoons sour cream
¼ cup shredded Cheddar cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain, reserving some of the water. Combine spinach and beets in a blender adding as much of the reserved water as needed to help the mixture blend smoothly; blend until smooth. Melt butter in a large pot over medium heat. Stir blended spinach mixture with the melted butter; cook until the color begins to change, 5 to 7 minutes. Stir water into the mixture to thin the liquid. Stir drained orzo pasta into the soup; season with thyme, salt, and pepper. Remove pot from heat and stir sour cream through the soup. Sprinkle with Cheddar cheese to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 249.2
Fat: 5.7 g
Saturated fat: 3.3 g
Carbohydrates: 40.5 g
Sugars: 3.4 g
Dietary fiber: 2.7 g
Protein: 9.9 g
Cholesterol: 13.3 mg
Sodium: 126 mg