xiaoxl/recipe_data huggingface dataset:
No-Knead Cinnamon and Raisin Bread
Category: bread
By Bren

This crusty, raisin-studded bread can be made with just a few pantry items. It takes little hands-on time to prepare and will make your house smell like a bakery.

Ingredients:
3 cups bread flour
1 tablespoon white sugar
1 ½ teaspoons ground cinnamon
1 teaspoon table salt
½ teaspoon dry instant yeast
1 ½ cups warm water (110 degrees F (43 degrees C))
¾ cup golden raisins
1 tablespoon bread flour
parchment paper

Directions:
Stir 3 cups flour, sugar, cinnamon, salt, and yeast together in a large bowl. Pour in water and stir until all the flour has been incorporated and a shaggy, wet dough forms. Stir in raisins and cover with plastic wrap. Place bowl in a warm, draft-free space for 30 minutes or in the oven with the oven light on. Sprinkle a clean working surface with 1 tablespoon flour. Scrape dough out onto the counter and use a bench scraper to fold the dough over onto itself several times, incorporating most of the flour into the dough. Rinse and dry the bowl. Cut parchment paper into a liner for the bowl, folding it so that it sits flat against the bowl. Place dough on the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes. Meanwhile, place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C). Set timer for 30 minutes. Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid. Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing, about 2 hours.

Prep time: 15 mins
Cook time: 35 mins
Total time: 3 hrs 50 mins
Yields: 1 loaf

Calories: 220.9
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 47.7 g
Sugars: 10.9 g
Dietary fiber: 2 g
Protein: 6.2 g
Sodium: 295 mg
Miso Sesame Dressing
Category: side-dish
By eayers

Great light dressing to pair with cabbage or romaine lettuce, fresh mandarin oranges, and toasted almonds! Place greens in a bowl and add garnishes. Ladle toasted sesame dressing around salad and toss to coat greens evenly. Sprinkle with 1 teaspoon toasted sesame seeds.

Ingredients:
1 ½ tablespoons miso paste
2 tablespoons rice vinegar
1 ¼ tablespoons honey
1 tablespoon minced fresh ginger root
1 tablespoon sesame oil
1 ½ teaspoons lime juice
1 teaspoon toasted sesame seeds

Directions:
Whisk miso paste into rice vinegar in a bowl until smooth. Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the vinegar mixture.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 68.9
Fat: 4.2 g
Saturated fat: 0.6 g
Carbohydrates: 7.7 g
Sugars: 5.9 g
Dietary fiber: 0.5 g
Protein: 0.9 g
Sodium: 242.9 mg
Detroit-Style Coney Dogs
Category: main-dish
By Ashley Schulte

Where I come from no Tigers game is complete without a Detroit Coney. It's a grilled, natural-casing hot dog, loaded with chili sauce, mustard, and onions. Yummy...Detroit-style yummy!

Ingredients:
4  hot dogs with natural casings
1  hot dog rolls, sliced
1 small onion, diced
1 (10 ounce) can chile sauce without beans
4 tablespoons prepared yellow mustard, or to taste

Directions:
Preheat an outdoor grill for medium-high heat. Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls. Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more. Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.

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

Calories: 266.3
Fat: 18 g
Saturated fat: 6.8 g
Carbohydrates: 16.3 g
Sugars: 3.5 g
Dietary fiber: 1 g
Protein: 10.4 g
Cholesterol: 30.2 mg
Sodium: 877 mg
Kul-kuls


Ingredients:
all-purpose flour, baking powder, salt, powdered sugar, unsalted butter, eggs, milk, vanilla essence

Directions:
For frying the kul-kuls you need a deep frying pan and Cooking Oil about 2" depth in the pan.
In a large bowl, mix flour, baking powder, salt, and powdered sugar and set aside.
In a medium bowl, combine egg, butter.
In a measuring cup measure your milk and add vanilla.
Mix the butter and egg well into the flour (so it becomes nice and crumbly].
Add the milk mixture a little at a time and knead well.
The dough has to be nice and pliable.
If too dry add more milk or if it is too sticky adjust by adding flour.
Keep the dough covered tso hat it does not dry.
Take a little at a time (about the size of a ping pong ball] roll it like a rope 1/2 inch in diameter and then make into small balls.
Flatten these balls either on a comb or a fork and then roll along the bake of your fork to make shapes as shown in the photograph (a spiral type effect.
Put these onto plates or trays.
Heat the oil on a medium setting (do not overheat].
Put about a handful of the kul-kuls into the hot oil and fry stirring with a spatula (used for deep frying] til golden (light] brown (till crisp].
Reduce heat and remove.
Continue frying the rest in the same manner.  (Sometimes while frying the kul-kuls the oil starts to froth if so just reduce the heat slightly and keep stirring all the time].
I usually put the fried kul-kuls in a bowl lined with paper towels to allow them to drain.
Once these are cooled they can be coated with a sugar coating, but they taste best without in my opinon!
If you want to know how to coat them with a sugar coating, please contact me :].
If you have any questions feel free to Zmail me or find me on the boards!
Classic Hollandaise Sauce
Category: side-dish
By Stoddard Whitridge

The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!!

Ingredients:
3  egg yolks
½  lemon, juiced
1 teaspoon cold water
1 teaspoon salt
1 teaspoon ground black pepper
½ cup butter

Directions:
In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.

Prep time: 2 mins
Cook time: 8 mins
Total time: 10 mins
Yields: 6 servings

Calories: 164.6
Fat: 17.6 g
Saturated fat: 10.5 g
Carbohydrates: 1.5 g
Sugars: 0.1 g
Dietary fiber: 0.5 g
Protein: 1.6 g
Cholesterol: 143.1 mg
Sodium: 500.9 mg
Chipotle Tilapia Tacos with Mango-Cilantro Salsa
Category: world-cuisine
By Chef Shelley Pogue

Chipotle Fish Tacos are made with a mango-cilantro salsa, and chipotle aioli sauce is served with garlic spiked black beans and Spanish rice. I have run this special in the last restaurant I worked at as a daily special. It always sold out! I hope that you will try this recipe, it is a hit if you enjoy fish tacos!

Ingredients:
3 tablespoons chipotle chile powder
1 teaspoon garlic powder
1 tablespoon salt
1 tablespoon cracked black pepper
1 pound tilapia fillets, cut in half lengthwise
¼ cup canola oil
1  mango - peeled, seeded and diced
1  jalapeno pepper, seeded and minced
1 small red onion, finely chopped
1 clove garlic, minced
1 bunch cilantro, chopped
1 tablespoon lime juice
1 tablespoon pureed chipotle peppers in adobo sauce
1 clove garlic, minced
¼ cup mayonnaise
2 (15 ounce) cans black beans, rinsed and drained
2 cloves garlic, minced
1 pinch salt
3 cups hot cooked Spanish rice
8 (6 inch) whole wheat tortillas
1 (8.5 ounce) package coleslaw mix

Directions:
Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, and press into the spice mixture to coat, and set aside. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic, and mayonnaise in a small bowl, and set aside. Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, heat a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm. To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.

Prep time: 1 hr
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 8 fish tacos

Calories: 755.8
Fat: 32.2 g
Saturated fat: 3.9 g
Carbohydrates: 94.7 g
Sugars: 9.1 g
Dietary fiber: 9.9 g
Protein: 35.3 g
Cholesterol: 52.1 mg
Sodium: 2500.9 mg
Lemon Asparagus - 3 Weight Watchers Points


Ingredients:
fresh lemon juice, Dijon mustard, olive oil, kosher salt, black pepper, asparagus, shallot

Directions:
In a large bowl, whisk together all ingredients except for asparagus and thinly sliced shallot. Set aside.
Bring a large pot of generously salted water to a boil.
Cook whole, trimmed asparagus spears until fork-tender, about 4 minutes; drain.
Add asparagus to the bowl, along with 1 thinly sliced shallot. Toss to coat.
Chocolate Chip Cheese Cake


Ingredients:
canola oil, water, eggs, cream cheese, sour cream, vanilla extract, sugar, chocolate chips

Directions:
Mix cake mix with the amounts of oil and water as package directs and use 2 eggs.
Pour into ungreased 13x9x2-inch pan.  Mix cream cheese, sour cream, 3 eggs, vanilla and sugar.  Pour over cake mixture.
Sprinkle with chocolate chips.
Bake at 350°F for 1 hour and 10 minutes.
Chill completely before serving.
I haven't tried this with a "pudding in the mix" cake mix so don't know if it would turn out.
Pork Chop and Potato Casserole
Category: main-dish
By WANTU

My family loves this recipe. It is easy and delicious. Pork chops are browned, then baked in a creamy mushroom sauce with potatoes, onion and cheese.

Ingredients:
1 tablespoon vegetable oil
6  boneless pork chops
1 (10.75 ounce) can  condensed cream of mushroom soup
1 cup milk
4  potatoes, thinly sliced
½ cup chopped onion
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear. In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all. Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 5 servings

Calories: 705.4
Fat: 46.8 g
Saturated fat: 17.7 g
Carbohydrates: 37.9 g
Sugars: 5.3 g
Dietary fiber: 4 g
Protein: 32.7 g
Cholesterol: 122.7 mg
Sodium: 635.9 mg
Fruity Sangria


Ingredients:
dry red wine, grapefruit, orange, lemon, pear, apple

Directions:
Pour the wine, apple juice, and grapefruit pieces in a large pitcher. Mix well, cover and refrigerate overnight.
The next day, add the orange and lemon slices to the wine. Refrigerate for 3 more hours.
Add the pear and apple to the mixture, then allow to stand for a further 1 hour to absorb the flavor fully. Mix well and serve over ice.
Old-Fashioned Carrot Salad


Ingredients:
carrots, mayonnaise, pineapple, raisins, kosher salt, fresh ground black pepper

Directions:
Peel the carrots and grate them in a food processor fitted with the large grating attachment-- Lay the carrots on their sides in the feed tube so you will have nice long grated strands.
Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt and pepper.
Toss well and season to taste.
Serve chilled or at room temperature.
Enjoy!
Turkey Meatball and Escarole Soup


Ingredients:
carrots, chicken broth, escarole, ground turkey, onion, eggs, parmesan cheese, salt, fresh ground black pepper

Directions:
In a 3 quart or larger slow cooker, combine the carrots, broth and escarole. Cover and cook on LOW for 4 hours.
In a medium bowl, combine the turkey, onion, eggs, bread crumbs, grated Parmesan, salt and pepper. Mix well and make 1 inch meatballs and carefully add to the slow cooker at the 4 hour mark.
Cover and cook 4 hours longer, or until the meat and veggies are cooked through. Serve sprinkled with the additional cheese.
Note: Swiss chard or spinach would be good subs for the escarole. I would separate the leaves from the stems of the Swiss chard and add them first. The leaves of the chard and spinach should be added right at the end - you can raise to high for the last few minutes.
Steamed Peruvian Fish Fillets


Ingredients:
extra virgin olive oil, onion, garlic, tomatoes, paprika, salt, dry white wine, fresh parsley

Directions:
Add the onion, garlic, tomatoes, paprika and salt to a large skillet with heated oil.
Stir-fry for 2 to 4 minutes.
Place the fish fillets over the onion/tomato mixture.
Add the wine, cover the skillet, and cook for 5-10 minutes over low heat.
Garnish with the parsley.
Serve with lemon slices, accompanied by your favorite side dish.
Beef Stroganoff III
Category: world-cuisine
By Donna

I have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort.

Ingredients:
2 pounds beef chuck roast
½ teaspoon salt
½ teaspoon ground black pepper
4 ounces butter
4  green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
⅓ cup sour cream
⅓ cup white wine
salt to taste
ground black pepper to taste

Directions:
Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 6 to 8 servings

Calories: 303.5
Fat: 23 g
Saturated fat: 12.2 g
Carbohydrates: 5.7 g
Sugars: 0.7 g
Dietary fiber: 0.9 g
Protein: 16.6 g
Cholesterol: 82.8 mg
Sodium: 619.5 mg
Light Buttermilk Pralines


Ingredients:
sugar, fat-free buttermilk, light corn syrup, baking soda, salt, roasted pecan, light butter, vanilla extract

Directions:
Combine first 5 ingredients in a large saucepan. Cook over low heat until sugar dissolves, stirring constantly. Continue cooking over low heat until a candy thermometer registers 234° or about 10-15 minutes stirring occasionally. Remove from heat; let stand 5 minutes.
Stir in nuts, butter, and vanilla; beat with a wooden spoon until mixture begins to lose its shine (about 5-10 minutes]. Drop by teaspoonfuls onto wax paper. Let stand 20 minutes or until set.
Grape Leaves Aleppo
Category: appetizers-and-snacks
By Robert Shagawat

The best way to prepare delicious grape leaves, or yeb'r't in Arabic, as handed down by my grandmother from Aleppo, Syria as brought to the US in 1912.

Ingredients:
1 cup uncooked white rice
2 pounds ground lamb
2 (16 ounce) jars grape leaves, drained and rinsed
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon ground allspice
6 cloves garlic, sliced
1 cup lemon juice
2  kalamata olives  (Optional)

Directions:
Soak rice in cold water, and drain. In a large bowl,  mix together the ground lamb, rice, allspice, salt and pepper until well blended. Place about 1 tablespoon of the meat mixture onto the center of each leaf. Fold the leaf over once, turn in the edges on each side, and then roll the leaf closed. Stack the leaf-rolls in a large pot, covering each layer with slices of garlic. Add just enough water to cover the rolls, then pour in the lemon juice. Add the olives to the pot for flavoring, if desired. Place a plate on top of the rolls to keep them under water. Bring to a boil, then reduce heat, cover and simmer for 1 hour and 15 minutes. Taste the rice for doneness. Grape leaves taste even better after sitting for several hours. Serve and enjoy.

Prep time: 45 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs
Yields: 32 servings

Calories: 101
Fat: 4.5 g
Saturated fat: 1.7 g
Carbohydrates: 9.2 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 6.5 g
Cholesterol: 19 mg
Sodium: 902.3 mg
Cream of Sweet Potato Soup
Category: soups-stews-and-chili
By ZOEMC

This easy to prepare yet oh-so-elegant soup is a favorite at my house. Because it has a slightly sweet taste, the kids love it, and it's my husband's favorite soup. Serve warm with buttery garlic bread and a crisp green salad. You can also serve cold with cucumber or watercress sandwiches.

Ingredients:
3 large sweet potatoes
3 (14 ounce) cans low-sodium chicken broth
¼ cup brown sugar, or more to taste
½ teaspoon salt (to taste)
¼ teaspoon ground nutmeg
Black pepper to taste
Cayenne pepper to taste
⅓ cup heavy cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly. Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.

Prep time: 10 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 293.5
Fat: 5.4 g
Saturated fat: 3.5 g
Carbohydrates: 55.9 g
Sugars: 19.1 g
Dietary fiber: 6.9 g
Protein: 6.5 g
Cholesterol: 21.4 mg
Sodium: 419.6 mg
Coral Chicken or Walnut Chicken


Ingredients:
chicken breast, salt, water chestnut starch, walnuts, honey, mayonnaise, sweetened condensed milk, reduced-fat milk

Directions:
Put chicken strips in medium bowl, then add beaten egg whites and salt. Mix to coat chicken, then set aside for 10 minutes.
After 10 minutes, toss chicken pieces in water chestnut starch. Dust off excess starch. Set aside.
Rinse walnuts in water, then toss in honey and mix well.
Using wok or deep skillet, add enough oil so that you will be able to deep-fry first the nuts and then the chicken. Heat oil to 350 degrees.
Add walnuts to oil and fry until they turn golden brown, stirring regularly. This will take just 1 to 2 minutes.
Remove walnuts from oil and drain on paper towels.
To hot oil add chicken. Cook, turning occasionally, until chicken is cooked through, about 3 minutes.
In medium saucepan, combine mayonnaise, sweetened condensed milk and 2% milk. Cook over low heat, stirring constantly. Sauce is done when it starts to bubble.
Put chicken in large bowl. Pour hot sauce over chicken pieces and mix well.
To serve: Divide chicken pieces among 4 serving plates. Top each serving with walnuts. Garnish with vegetables if desired. Makes 4 servings.
White Chocolate Macadamia Nut Cookies III
Category: desserts
By Levee

I was served this cookie at a restaurant in Springfield, MO during a business conference.  Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.

Ingredients:
1 cup butter, softened
¾ cup packed light brown sugar
½ cup white sugar
2  eggs
½ teaspoon vanilla extract
½ teaspoon almond extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes in the preheated oven, or until golden brown.

Prep time: 15 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 4 dozen

Calories: 121.7
Fat: 7.4 g
Saturated fat: 3.6 g
Carbohydrates: 13 g
Sugars: 7.7 g
Dietary fiber: 0.4 g
Protein: 1.4 g
Cholesterol: 18.7 mg
Sodium: 85.1 mg
Easy Lemon Basil Chicken


Ingredients:
olive oil, lemon juice, soy sauce, dried basil, chicken pieces

Directions:
Sprinkle chicken, both sides, with basil (1 T per piece]. It should be a liberal coating; you can even use more than what's listed.
Heat a fry pan on medium-high and add 1 T of the olive oil.
Mix remaining oil, lemon juice and soy sauce. Set aside.
Brown chicken in oil, both sides.  Add liquid mix. Bring to a boil.
At this point you can either place chicken in an oven pan and bake at 375°F or just turn the stove down to a simmer; cook for 15-20 min for boneless and 40-45 min for bone-in chicken.
Rezika's Chicken & Vegetable Curry


Ingredients:
garlic, chicken, potatoes, plum tomatoes, canned chick-peas, ground turmeric, Madras curry powder, water, fresh coriander, olive oil

Directions:
Put the olive oil in a large, heavy bottomed pan, add the onions & cook on a medium heat until they are golden & translucent.
Add the turmeric & curry powder to the pan, followed by the chicken pieces - cook until the chicken is sealed on all sides.
In a food processor, make a paste from the ginger & garlic. Once you have made a smooth paste, add it to the pan & mix well. Cook for 2 minutes.
Liquidize the tinned tomatoes & add them to the pan along with the water. Cover & simmer on a medium heat for 90 minutes - check & stir from time to time - add any extra water if you think it needs it. Add the salt & black pepper.
After 90 minutes, rinse & drain the chickpeas & add them to the pan. Chop the potatoes into cubes approximately 1cm x1cm & add them to the pan.
Cover & simmer again for 20 minutes.
Take your bunch of coriander. Remove 6 large leaves & set aside for your garnish. Roughly chop the remainder.
After 20 minutes cooking, add the frozen peas & 2 tbsp chopped coriander. Cook for 5 minutes.
At this point, the veggies & the chickpeas should be tender. If you would like a thicker sauce, turn up the heat & reduce the sauce - stirring to avoid the curry catching on the bottom of the pan. If you would like more sauce, just add a little stock & a touch more seasoning & curry powder.
If you've used bone-in chicken pieces, you may wish to remove the bones now.
Check the seasoning, adjust if necessary, just before serving add the remainder of the coriander & mix well.
You can also add a teaspoon of freshly ground garam masala at this point if you wish - I generally don't bother though --
My family loves to eat this curry with either basmati rice or freshly made naan & pitta breads, pakoras & poppadoms. I also serve a light cucumber raita & a mixed green salad.
Lentil Barley Stew


Ingredients:
butter, celery, onion, garlic, water, lentils, crushed tomatoes, carrot, barley, salt, pepper, crushed red pepper flakes

Directions:
Saute celery, garlic and onion in butter in a large pan (I use a 5-qt dutch oven].
Add water or stock and lentils.
Bring to a boil and then simmer for 20 minutes.
Add tomatoes, barley, carrots and seasonings.
Simmer for 45-60 minutes, till barley and lentils are tender, adding more stock if necessary.
Lemon-Dill Pesto


Ingredients:
walnuts, garlic cloves, fresh dill, lemon, zest of, salt, canola oil

Directions:
Place walnuts and garlic in a food processor and process until finely chopped.
Add the dill, lemon zest, and salt. Process until you have a thick paste.
Continue to process (pulse if your food processor can pulse] while gradually adding the oil until the pesto is the consistency of a thick tomato sauce.
Refrigerate until ready to use.