xiaoxl/recipe_data huggingface dataset:
Linzertorte


Ingredients:
all-purpose flour, clove, cinnamon, sugar, lemon, rind of, unsalted butter, raw egg yolks, vanilla extract, egg, confectioners' sugar

Directions:
Sift flour, cloves and cinnamon together into a deep mixing bowl.
Add ground almonds, sugar, lemon peel and mashed egg yolks.
With a wooden spoon, beat in butter, raw egg yolks and vanilla.
Continue beating until smooth and doughy.
Form dough into ball.
Wrap in waxed paper and refrigerate at least 1 hour or until firm.
Remove about 3/4 of dough and return rest to refrigerator.
Lightly butter round cake pan (spring-form, if available]. Add dough, and press out to form a 1/4-inch thick shell.
Spoon in raspberry jam and spread out evenly with spatula.
With floured rolling pin on a floured surface, roll out remaining dough 1/4-inch thick.
Cut 1/2 inch wide strips, 2 of them 9-inches long and the rest 8-inches.
Lay atop jam in lattice; run knife around sides of pan and press dough at sides down to form a 1/4-inch border.
Lightly beat whole egg and cream and coat exposed pastry.
Refrigerate 1/2 hour.
Preheat oven to 350 degrees.
Bake torte 45 to 50 minutes until lightly brown.
Let cool 5 minutes and sprinkle with confectioners sugar.
Chocolate Chip Brownie Cake


Ingredients:
butter, flour, baking soda, sugar, vanilla essence, eggs, hot water

Directions:
Melt butter and 2 cups chocolate chips together., In a bowl, mix flour and soda together., Put melted chocolate mixture in a large bowl., Add sugar and beat for 5 minutes., until smooth., Add vanilla essence and gradually add water., Mix well., Add eggs, one at a time, beating well, after each addition., Add flour mixture and mix on low speed until blended., Fold in remaining 1 1/2 cups semi-sweet choc chips., Pour into a greased 10" round pan., Bake at 325 deg., F for 35-45 minutes ., Cool., Store in your fridge.
Lavender Mint Tea
Category: drinks
By J Henry

This mood-boosting tea is delicious hot or iced. And fresh lavender and mint from the garden make it even more special!

Ingredients:
¼ cup fresh lavender petals
1 cup fresh mint leaves
4 cups water

Directions:
Place lavender petals and mint leaves into a saucepan, pour water over lavender and mint, and bring to a boil. Turn heat to low and simmer tea until flavor is your desired strength, 15 to 20 minutes. Strain out mint and lavender petals and serve tea hot. If you prefer, let strained tea cool serve over ice.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 4
Fat: 0.1 g
Carbohydrates: 0.7 g
Dietary fiber: 0.3 g
Protein: 0.3 g
Sodium: 8.6 mg
Bread Machine Pumpernickel Bread
Category: bread
By Ann Davis

This is a hearty, good-tasting bread. Just put all the ingredients in the bread machine and walk away.

Ingredients:
1 ⅛ cups warm water
1 ½ tablespoons vegetable oil
⅓ cup molasses
3 tablespoons cocoa
1 tablespoon caraway seed  (Optional)
1 ½ teaspoons salt
1 ½ cups bread flour
1 cup rye flour
1 cup whole wheat flour
1 ½ tablespoons vital wheat gluten  (Optional)
2 ½ teaspoons bread machine yeast

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

Prep time: 10 mins
Cook time: 3 hrs 45 mins
Total time: 3 hrs 55 mins
Yields: 1 (1-1/2 pound) loaf

Calories: 118.9
Fat: 2.3 g
Saturated fat: 0.3 g
Carbohydrates: 22.4 g
Sugars: 5.2 g
Dietary fiber: 3.1 g
Protein: 3.4 g
Sodium: 295.3 mg
Mussels in Lime-Coconut Broth
Category: seafood
By Drew Miller

Sweet, sour, and luscious, this broth is great for simmering shellfish, poaching your favorite fillet, or even used as a finishing sauce for whole grilled fish.

Ingredients:
1 tablespoon butter
1 cup minced shallots
1 teaspoon garam masala
½ teaspoon ground turmeric
2  bay leaves
1  dried red Thai chile
2 teaspoons grated fresh ginger
1 tablespoon tomato paste
1 (13.5 ounce) can coconut milk
½ cup lime juice
1 teaspoon brown sugar
1 teaspoon ground black pepper
salt as needed
¼ cup chopped fresh cilantro
2 pounds mussels, cleaned

Directions:
Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more. Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt. Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.

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

Calories: 569.6
Fat: 31.6 g
Saturated fat: 21.5 g
Carbohydrates: 28.2 g
Sugars: 3.5 g
Dietary fiber: 2.2 g
Protein: 45.7 g
Cholesterol: 106.9 mg
Sodium: 766.7 mg
Classic Key Lime Pie
Category: trusted-brands-recipes-and-tips
By Eagle brand

Creamy, sweet, and tart, this classic lime dessert is always a favorite.

Ingredients:
1 ¼ cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter, melted
2 (14 ounce) cans EAGLE BRAND® Sweetened Condensed Milk
⅔ cup fresh lime juice
⅓ cup sour cream
2 teaspoons grated lime peel
1 cup heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract

Directions:
Heat oven to 325 degrees F. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack. Whisk sweetened condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack. Beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 730.8
Fat: 32.1 g
Saturated fat: 19.9 g
Carbohydrates: 51.6 g
Sugars: 42.9 g
Dietary fiber: 0.5 g
Protein: 6.1 g
Cholesterol: 99.1 mg
Sodium: 287.4 mg
Pistachio Dessert


Ingredients:
butter, pistachio pudding mix, milk, Cool Whip

Directions:
Crush the bag of oreo's in a food processor or blender.
Blend the crumbs w/ butter (melted].
Reserve 1/4 cup for topping.
Press in the bottom of a 9x13 cake pan.
Beat the pistachio puddings w/ the 3 cups of milk.
Fold into 3/4 of the CoolWhip.
Top w/remaining CoolWhip.
Sprinkle some reserved cookie crumbs on top.
Coconut Pie


Ingredients:
milk, cornstarch, butter, sugar, eggs, vanilla flavoring, coconut

Directions:
In a glass measuring cup mix the first 4 ingredients.
Microwave for 3 minutes until hot.  Remove.
In another bowl whisk eggs, now you want to temper the eggs by adding some of the hot mixture into the eggs as you whisk.
Repeat step three again, then pour egg mixture into the first bowl.  Keep whisking so the eggs do not cook.
Return to microwave for 8 minutes, remove to whisk at 2 minute intervals.
When done this should be a thick pudding.
Stir in flavoring and coconut and pour into a shell.
Chill.
Hamburger Bake


Ingredients:
potatoes, frozen corn, lean hamburger, garlic, oregano, tomato sauce

Directions:
Place potatoes in a 2L casserole dish.
Sprinkle corn over top.
Spread hamburger (raw] on top.
Mix garlic and oregano into tomato sauce and pour over hamburger.
Cover and bake for 1 hr at 350F.
Free-Form Harvest Apple Tart  -  K


Ingredients:
flour, butter, cream cheese, lemon gelatin, golden delicious apples, cornstarch, ground cinnamon

Directions:
PLACE flour, butter and half of the cream cheese in food processor; cover.
Process, using pulsing action, until mixture is well blended and almost forms a ball.
Shape dough into ball; wrap tightly with plastic wrap.
Refrigerate 1 hour or until chilled.
PREHEAT oven to 400°F
Place pastry on lightly floured surface; roll out to 14x8-inch rectangle.
Place on parchment paper-covered baking sheet; set aside.
Mix remaining cream cheese and half of the dry gelatin mix until well blended.
Spread onto pastry to within 2 inches of edge.
TOSS apples with the remaining dry gelatin mix, the cornstarch and cinnamon.
Spoon evenly over cream cheese filling.
Fold edge of pastry over apples toward center of tart. (Apples in center of tart will remain exposed.]
Sprinkle top with almonds.
Bake, in lower third of oven, 35 minute or until crust is golden brown and apples are tender.
Cool.
Store leftover tart in refrigerator.
JAZZ IT UP:
Garnish with cinnamon sticks tied with orange peel just before serving.
Spicy Marinated Chicken in Onion Sauce


Ingredients:
chicken pieces, onions, water, lime juice, olive oil, garlic cloves, dried thyme, salt, ground black pepper, olive oil, chicken broth, cornstarch, cold water, rice

Directions:
Remove and discard skin from chicken.
Mix onions, water, lime or lemon juice, the 2 tablespoons olive oil, jalapeno, garlic, thyme, salt, and black pepper in a resealable plastic bag set in a shallow dish. Add chicken. Seal bag and marinate chicken and onions in the refrigerator for 2 hours, turning the bag occasionally.
Drain chicken, reserving marinade.
Cook chicken, half at a time, in the 2 tablespoons hot oil in a Dutch oven until lightly browned, turning to brown evenly. Remove chicken; set aside. Repeat with remaining chicken. Drain fat. Return all chicken to Dutch oven.
Add reserved marinade mixture and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink.
Transfer chicken to a serving bowl; keep warm.
Measure juices; skim off fat. If necessary, add enough water to juices to equal 2 cups. Return the juices to the Dutch oven.
Stir together the cornstarch and 2 tablespoons cold water in a small bowl. Stir cornstarch mixture into pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Pour sauce over chicken. Serve over hot cooked couscous or rice.
Slow Cooker Broccoli Leek Lemon Soup


Ingredients:
leeks, butter, broccoli, garlic cloves, olive oil, vegetable broth, dried thyme, dry white wine, fresh lemon juice, sour cream, lemon, fresh chives, parmesan cheese

Directions:
Melt butter in skillet over medium heat.  Add leeks and cook for 3 minutes until soft.  Add garlic and cook 1 minute more.  Scrape leeks and garlic into slow cooker.
Cut off the broccoli florets and chop them.  Cut two inches off bottom of the stem.  Peel the remainder of the stems and then slice and chop them.  Add chopped broccoli to the slow cooker, along with the olive oil, vegetable broth, thyme, white wine and 2 tablespoons of lemon juice.  Add salt and pepper to taste.  Cover and cook on LOW for 5-6 hours.
Meanwhile, in a small bowl, mix the sour cream, remaining 2 tablespoons lemon juice, lemon zest, chives and Parmesan cheese.  Season it with salt and pepper.  Refrigerate until ready to use.
When the soup is finished, transfer it in batches to a food processor or blender and puree until smooth.  Taste the soup and adjust seasonings if necessary.  Stir in half of the lemon chive cream.  Ladle into bowls and serve with a dollop of remaining cream and some shredded cheddar cheese, if desired.
Raspberry Liqueur


Ingredients:
fresh raspberry, vodka, fine sugar

Directions:
Rinse the berries & cut into small pieces or mash with a fork. Place in a container, add vodka.
Cap and store in a cool, dark place, stir once a week for 2 - 4 weeks.
Strain & transfer the unsweetened liqueur to an ageing container (glass bottle or container with tight cap].
Add the sugar, recap & let mellow for at least 3 months.
Pour to a new bottle. Add more sugar if necessary.
Black Bean Turkey Chili


Ingredients:
red onion, garlic cloves, poblano chiles, red bell pepper, green bell peppers, chili powder, ground cumin, chicken broth, turkey meat, corn kernel, black beans, salt, black pepper, cornmeal, green onion, radish, nonfat sour cream

Directions:
Heat the safflower oil over medium heat in a 6-quart saucepan.
Add the onions and garlic and sauté until softened, about 5 minutes.
Stir in the peppers, chilies, chili powder, and cumin.
Add the chicken broth and cook 25 to 30 minutes.
Add turkey, corn, and black beans to the broth.
Stir in salt, pepper, and cornmeal and simmer 10 to 15 minutes.
Serve with bowls of garnish arid warm corn tortillas or corn muffins.
4-6 grams fat; 250-275 calories.
Turkey Meatloaf Burger (Rachael Ray)


Ingredients:
ground turkey, butter, onion, celery, tart apple, poultry seasoning, Dijon mustard, pepper, parsley, egg, mild red onion, cranberry sauce, sour cream, chives, white cheddar cheese, romaine lettuce leaves

Directions:
In medium skillet over medium high heat, saute onion, celery in oil/butter until soft.
Add apple and continue cooking another 3 minutes.
Place in a bowl and let cool.
Add the crumbs, seasonings, parsley, mustard, egg and turkey.
Mix and shape into 4 patties.
In small bowl combine cranberry sauce, sour cream and chives.
set aside.
In large non stick skillet over medium high heat, fry the patties until done.
top with cheese and let melt slightly.
Meanwhile gently toast cut buns.
On bottom bun, place some onion, lettuce leaf, patty and spoon on some sauce.
Place top on the patty.
Serve with your favorite crudities.
Cranberry-Apple Crisp


Ingredients:
flour, old fashioned oats, brown sugar, butter, granny smith apples, cranberries, sugar, flour, cinnamon, nutmeg, butter

Directions:
Set oven to 350 degrees.
Butter a 13 x 9-inch baking pan.
For the topping: Mix the flour, oats and brown sugar together until well combined.
Add in the cold butter and mix with fingers until it resembles coarse meal; place in the refrigerator while preparing the fruit layer.
To make the fruit: mix apples, cranberries, sugar, flour and cinnamon in a large bowl.
Add in the 7 tablespoons cold butter pieces and toss to combine.
Transfer to prepared baking dish.
Crumble the topping over fruit.
Bake for about 1 hour, or until apples are desired tenderness.
Cool slightly and serve with ice cream.
**NOTE** if you find that the topping is over-browning, then cover with foil.
Country Waffles With Maple Pecan Butter


Ingredients:
butter, margarine, maple syrup, pecans, eggs, milk, self-rising flour

Directions:
In medium bowl, combine butter and syrup; Heat waffle iron.
In medium bowl, beat eggs.
Add milk and oil; blend well.
Add flour; mix well.
For each waffle, pour batter into hot waffle iron.
Bake until steaming stops and waffle is golden brown.
Serve waffles with maple pecan butter.
Cindy's Zuchinni Casserole


Ingredients:
zucchini, ground beef, onion, cottage cheese, cheddar cheese

Directions:
"Parboil zuchinni. Brown beef with the onions. Layer in the order listed above in a 9 x 13" pan. Bake at 350 for 45 mn."
Easiest Buffalo Chicken Salad


Ingredients:
tomatoes, cucumber, avocado

Directions:
Heat Tyson anytizers as directed per package.
Place in a small bowl and add hot sauce - you decide how much based on how spicy you like. Mix well, microwave 20-30 seconds.
Place salad and veggies on plate. Top with chicken. Add ranch dressing if desired. Enjoy!
Secret Fried Halibut


Ingredients:
halibut fillet, white flour, seasoning salt, ground pepper, onion powder, mayonnaise, yellow mustard

Directions:
Cut halibut into portion size pieces (this will vary with every family]; set aside.
In gallon ziplock bag combine all dry ingredients; seal bag and shake to mix.  Add halibut pieces to dry ingredients and shake thoroughly again.
In small bowl combine mayonnaise and mustard; mix thoroughly (secret ingredient!].
Add some oil to skillet over med heat until oil begins to ripple. You will need to add more oil in small amounts at a time throughout cooking.
Add halibut a few pieces at a time to skillet until full. DO NOT OVERLAP FISH. Cook until just beginning to brown on bottom side and flip.  Once turned, lightly baste browned side of fish with mayonnaise mixture. Turn fish once more and repeat basting. The key to this step is to re brown basted sides of fish before removing from pan. The pieces should turn a deep brown (not black but close].  That is when you know they are done.
Serve while still hot. (May be kept in warm oven until all fish is done].
Kahlua Martini (Aka Black Russian)


Ingredients:
Kahlua, vodka

Directions:
Place ingredients into a cocktail shaker., Shake., Pour., Enjoy!
Mashed Potato-Black Bean Enchiladas


Ingredients:
olive oil, yellow onions, flour, cumin, paprika, garlic powder, chili powder, vegetable broth, tomato sauce, salsa, tortillas, russet potatoes, black beans, cheddar cheese

Directions:
Put a large pot of water to boil, add potatoes and cook until they are soft and easily penetrable by a fork.
Meanwhile make sauce: in a large saucepan, saute diced onion with a T of oil for 5 min or until soft and translucent. Add extra 2 T of oil and slowly stir in flour. Slowly stir in 1/2 cup salsa and tomato sauce, about 1/4c at a time. Add paprika, cili powder, 1T garlic powder and 1T cumin. Slowly stir in broth and simmer on low until sauce has thickened.
When the potatoes are done, mash until smooth. Stir in beans, remaining salsa, cumin, garlic and 6oz of cheese.
When the sauce is done, mix a 1/4-1/2 cup in with the potatos then pour a thin layer on the bottom of a 9x13 pan. Warm up the tortillas in a microwave or the oven (to make them flexible] and ladle about 1/3c of potato mixture in each, spreading it evenly down the middle, and rolling the tortilla tightly around it.
Line up the enchiladas in the pan and pour the remaining sauce evenly over top. Sprinkle with remaining 2 oz of cheese and bake uncovered for 25min at 350. Enjoy!
Citrus Carrot Salad
Category: salad
By TheGlamChef

This is a healthy, sweet, and even seasonal dish! It can be made for 4th of July instead of coleslaw, and it's perfect for a cool afternoon picnic!

Ingredients:
1 cup shredded carrots
¼ cup raisins
1 teaspoon lemon juice
1 teaspoon lime juice
1 teaspoon white sugar
1 tablespoon miniature marshmallows  (Optional)

Directions:
Mix carrots, raisins, lemon juice, lime juice, and sugar together using a fork in a microwave-safe bowl; cover bowl. Heat in the microwave on low for 30 seconds. Transfer salad to a glass bowl; sprinkle marshmallows over salad.

Prep time: 10 mins
Cook time: 1 min
Total time: 11 mins
Yields: 2 servings

Calories: 92.2
Fat: 0.2 g
Carbohydrates: 23.6 g
Sugars: 16 g
Dietary fiber: 2.3 g
Protein: 1.2 g
Sodium: 42.6 mg
Brussels and Shrooms Saute


Ingredients:
butter, onion, white button mushrooms, frozen Brussels sprouts, salt, garlic powder, pepper, parsley, parmesan cheese

Directions:
In a large skillet, over med-high heat, melt butter.  Sauté onion in the butter for about 2 minutes.  Add mushrooms and continue to sauté for about 5 more minutes.
Add thawed Brussels sprouts, salt, garlic powder, pepper and parsley to skillet and continue to cook for an additional 3-5 minutes or until desired tenderness is reached.
Remove from heat and sprinkle with shredded parmesan, if desired; toss.
Serve.
Roasted Halibut With Tomato Cream Sauce


Ingredients:
stone ground dijon mustard, garlic, olive oil, halibut fillets, cod fish fillets, shrimp, olive oil, canned tomato

Directions:
Combine mustard, herbs, garlic & olive oil.
Brush on fish& shrimp; marinate for 30 minutes.
Oil the base of an ovenproof baking dish; place fish in the center.
Scatter tomatoes around fish & sprinkle with herbs.
Bake in preheated 450°F oven for 5 minutes.
Add shrimp& bake for another 5 - 8 minutes or until the juices begin to rise.
Remove from the oven; pour the juices & tomatoes into a small pot.
Add cream, bring to a boil & boil for 2 minutes or until slightly thickened.
If you prefer a smooth sauce, whisk with an immersion blender.
Serve fish surrounded by shrimps & topped with sauce.
Maple Crisp Pie


Ingredients:
all-purpose flour, rolled oats, baking powder, salt, unsalted butter, sour cream, maple syrup, granny smith apples, maple syrup, ground cinnamon, butter, egg

Directions:
Preheat the oven to 350 degrees F.
Combine the flour, oats, baking powder and salt in a bowl.
Cut in the butter until the mixture has the texture of coarse meal.
Stir together the sour cream and maple syrup and add them to the dough, mixing until it just comes together.
Chill the dough for 15 minutes.
While the dough is chilling, peel and slice the apples.
Toss with the maple syrup and cinnamon.
On a lightly floured surface, roll out the dough to 1/4" thick.
Slide the dough onto a parchment-lined baking sheet.
Place the apples and all the syrup into the centre of the pastry.
Dot with the butter.
Fold the crust over the apples in 5 folds, leaving some of the filling visible.
Brush with the egg wash and bake for 30 to 40 minutes, until the crust is brown and the filling is bubbling.
Summer Tomato Pie
Category: main-dish
By Elizabeth

This is a simple but delicious side dish. It could also be a main course for a vegetarian. It's great for using all those wonderful summer tomatoes from the garden! You can change the cheeses to fit your taste as well as the seasoning.  Blue cheese and fennel, Swiss cheese and thyme, Gouda and dill, whatever your favorites are.

Ingredients:
1 recipe pastry for a single 9-inch pie crust
3  tomatoes, thinly sliced
2 teaspoons salt
3 cloves garlic, minced
¼ cup chopped fresh basil
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
¼ cup mayonnaise

Directions:
Preheat oven to 450 degrees F (230 degrees C). Press pie crust into a 9-inch pie pan; prick bottom and sides with fork. Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely. Reduce oven temperature to 350 degrees F (175 degrees C). Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 221.5
Fat: 16.5 g
Saturated fat: 4.9 g
Carbohydrates: 13.3 g
Sugars: 1.7 g
Dietary fiber: 1.5 g
Protein: 5.5 g
Cholesterol: 14.5 mg
Sodium: 827.9 mg
Fruit Dip
Category: appetizers-and-snacks
By Carolyn

Great with fresh fruit! Use apples, pineapple chunks, grapes, oranges or other fruits of your choice. Have toothpicks available to spear the fruit for dipping. Great for showers or parties!

Ingredients:
8 ounces cream cheese
½ cup marshmallow creme
2 cups frozen whipped topping, thawed
¼ cup unsweetened pineapple juice

Directions:
Blend together the cream cheese, marshmallow cream and thawed topping. Add enough pineapple juice to make it dipping consistency. Chill for 1 hour.

Yields: 3 cups

Calories: 56.9
Fat: 4.2 g
Saturated fat: 3 g
Carbohydrates: 3.5 g
Sugars: 1.9 g
Protein: 0.7 g
Cholesterol: 10.4 mg
Sodium: 29.7 mg
Baked Couscous Patties


Ingredients:
couscous, fresh tomatoes, onion, bell pepper, green chilies, cumin powder, mustard powder, yoghurt, boiling water, olive oil, dried oregano, salt

Directions:
Pour the boiling water over the couscous.
Cover, and let it stand.
Heat the olive oil in a skillet.
Saute the chopped onion till golden brown.
Add the green chillies and bell pepper and saute till tender.
Add the tomatoes and cook till the juices dry.
Add mustard powder, cumin powder and salt and stir for a minute.
Remove from the heat and wait for the mixture to cool down.
Fluff up the couscous with a fork and add the cooked mixture to it, stirring well.
Add the yoghurt and season with oregano.
Preheat the oven to 175°F.
Take handfuls of the couscous mixture and shape into patties.
Place the patties in a lightly greased baking tray.
Bake until patties are golden brown and crisp--it took me 12 minutes.