xiaoxl/recipe_data huggingface dataset:
Radish Dip
Category: appetizers-and-snacks
By Kris Frame Bethune

This spicy radish dip is loved by all and so easy to make. Adjust the amounts of radish and garlic to suit your taste. Serve with crackers or vegetables.

Ingredients:
4 cloves garlic, peeled
6  radishes, quartered
2 (8 ounce) packages cream cheese, softened

Directions:
Place garlic in the container of a food processor, and pulse until finely minced. Add radishes, and mince. Add cream cheese, and mix until well blended. Transfer to a serving dish, and chill until serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 99.1
Fat: 9.8 g
Saturated fat: 6.2 g
Carbohydrates: 1.1 g
Sugars: 0.1 g
Protein: 2.2 g
Cholesterol: 30.8 mg
Sodium: 83.7 mg
Applebee's Bahama Mama


Ingredients:
rum, maraschino cherry

Directions:
"Layer ingredients (in order] in a glass."
The Black and Black


Ingredients:
character(0]

Directions:
Pour blackcurrant concentrate into a pint glass., Add Guinness., Drink!
Kahlua Chili


Ingredients:
garlic cloves, ground beef, green bell pepper, Kahlua, fresh parsley, chili powder, tomato paste, salt, cayenne, cumin powder, dried marjoram, dried oregano, cheddar cheese, onion, spaghetti

Directions:
In large pot, heat oil.
Add onions and garlic; saute until transparent.
Add meat; brown.
Add remaining ingredients except cheese and onions; mix well.
Bring to boil.
Reduce heat and simmer, partially covered, for 45 minutes.
To serve, spoon chili on top of cooked, drained spaghetti in individual bowls and top with cheese and onions.
Vegetable Bake


Ingredients:
"cornflour"

Directions:
Cut all the vegetables up into 1-inch cubes and place in casserole dish.
Mix stock and Philly cheese together, stir in the cornflour slurry and pour over vegetables.
Cook in oven on 180°C for 45 minutes or until vegetables cooked through.
Wasabi Cream With Cracked Pepper and Dill


Ingredients:
mayonnaise, sour cream, wasabi powder, wasabi paste, fresh lemon juice, dill, cracked pepper

Directions:
"Stir all ingredients together and serve over fresh grilled fish of your choice--we like it over salmon. Refrigerate any leftovers."
Peach Cardamom Jam


Ingredients:
sugar, lemon juice, ground cardamom, vanilla extract

Directions:
Peel, pit, and chop peaches. Measure 4 1/2 cups of chopped peaches.
Combine peaches, lemon juice, pectin, and 1/4 of sugar. Bring peach mixture to a boil.
Add remaining sugar. Boil hard for 1 minute.
Remove peaches from heat. Stir in cardamon and vanilla extract.
Ladle into sterilized jars. Process in a boiling water bath for 10 minutes.
Spring Noodle Stir-Fry With Asparagus and Walnuts


Ingredients:
apple cider vinegar, soy sauce, garlic, fresh ginger, crushed red pepper flakes, walnuts, onion, asparagus, sugar snap pea

Directions:
In a small bowl, whisk together 3 tablespoons sesame oil, the vinegar, soy sauce, garlic, ginger and crushed red pepper.
In a pot of boiling, salted water, cook the pasta until al dente; drain.
Heat a large skillet over medium heat. Add the walnuts and toast, 2 to 3 minutes. Transfer to a bowl, wipe out the skillet and heat the remaining 1 tablespoon sesame oil over high heat.
Add the onion and asparagus and cook for 2 to 3 minutes.
Add the sugar snap peas and the sesame oil sauce; cook for 1 minute over high heat.
Lower the heat to medium, add the pasta and cook, stirring, until heated through, 2 minutes.
Top with the walnuts.
Paloma Cocktail


Ingredients:
character(0]

Directions:
Place crushed ice in a 10-oz glass. Add tequila, Cointreau, and grapefruit juice. Add Fresca to fill the glass. Stir.  Enjoy!
The recipe is easily adapted for mixing several in a pitcher.
Chef John's Chicken Tikka Masala
Category: world-cuisine
By Chef John

I probably get more requests for Indian food than any other ethnic cuisine, so I was very excited to be posting this recipe for chicken tikka masala; until I found out it's actually a British recipe. This is usually done with heavy cream, but I like to use coconut milk instead; the subtle sweetness it provides works beautifully with the spices in the dish. Serve with steamed rice.

Ingredients:
1 ½ pounds skinless, boneless chicken thighs
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon ground turmeric
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon ground cardamom
2 tablespoons clarified butter (ghee), or more as needed
1  onion, chopped
¼ cup tomato paste
4 cloves garlic, finely grated
1 tablespoon finely grated ginger, or more to taste
1 cup crushed tomatoes
1 (13 ounce) can coconut milk
½ cup chicken broth, or as needed
2 tablespoons chopped fresh cilantro
½ teaspoon red pepper flakes
salt and ground black pepper to taste

Directions:
Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat. Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly. Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces. Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute. Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes. Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 625.3
Fat: 48.2 g
Saturated fat: 27.1 g
Carbohydrates: 19.2 g
Sugars: 4.6 g
Dietary fiber: 5 g
Protein: 33.5 g
Cholesterol: 122.4 mg
Sodium: 1325.2 mg
Healthy Cocoa, Banana, PB Smoothie
Category: breakfast-and-brunch
By Dr. Cora Rivard

This recipe is ideal for a post-workout protein drink, or afternoon pick-me-up. No supplemental protein mix needed!

Ingredients:
1 cup milk
½  chopped frozen banana, or more to taste
2 tablespoons peanut butter
2 teaspoons unsweetened cocoa powder
1 teaspoon honey

Directions:
Blend milk, banana, peanut butter, cocoa powder, and honey together in a blender until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 397.1
Fat: 21.9 g
Saturated fat: 6.9 g
Carbohydrates: 39.5 g
Sugars: 27.8 g
Dietary fiber: 4.8 g
Protein: 17.6 g
Cholesterol: 19.5 mg
Sodium: 251 mg
King Arthur Lemon Sherbet


Ingredients:
lemon juice, sugar, lemon juice, cornstarch

Directions:
Combine lemon juice powder and sugar in blender.
Pulse 8 to 10 times to combine.
Add cold lemon juice, milk and cornstarch to blender, and blend for 30 seconds to combine.
If using a bowl instead of blender, whisk the lemon powder, sugar together thoroughly, when whisk in liquid ingredients and corn starch until completely combined.
Pour cold mixture into ice cream machine and freeze according to manufactures directions.
Pumpkin Gnocchi With Hazelnut Sage Butter


Ingredients:
pumpkin puree, egg, nutmeg, flour, butter, sage leaves, parmesan cheese, toasted hazelnuts

Directions:
If you're using homemade puree, put it in a strainer and let it drain for at least 30 minutes. Then warm the puree in a pan to evaporate any excess moisture.
Combine puree, egg, salt, pepper, nutmeg and enough flour to form a dough that holds together. Knead a few times, adding more flour if needed to make a non-sticky dough.
Form dough into a long roll (or two] about 1 inch across. (At this point, you can dust it with flour and wrap in plastic wrap to refrigerate for later.].
Bring a large pot of water to a boil. Cut off about 1/2-inch segments of dough. (We don't bother to shape them.] Boil about 8 to 12 gnocchi at a time. They're ready when they float to the top. Remove to a bowl.
Heat the butter in a saute pan. Add the sage leaves and hazel nuts. Toss lightly with the gnocchi. Top with Parmesan and mix gently.
Asian-Style Shrimp Scampi
Category: world-cuisine
By Soup Loving Nicole

Shrimp scampi with an Asian twist.

Ingredients:
1 (8 ounce) package dry spaghetti
2 tablespoons peanut oil
16  jumbo shrimp, peeled and deveined
½ cup dry sherry
1 tablespoon sesame oil
4 cloves garlic, minced
1 teaspoon ginger paste
½ cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sriracha sauce
1 tablespoon unsalted butter
1  lime, juiced
2  green onions, chopped
1 tablespoon toasted sesame seeds

Directions:
Bring a large saucepan of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, heat peanut oil in a large skillet over medium-high heat. Sear shrimp until starting to firm up, about 2 minutes per side. Remove shrimp to a plate. Add sherry, sesame oil, garlic, and ginger paste to the skillet. Cook until fragrant, about 2 minutes. Add broth, soy sauce, and sriracha. Cook for 4 minutes. Add butter and let melt, about 1 minute. Return shrimp to the skillet and cook for 4 minutes. Remove from heat and stir in lime juice. Drain spaghetti and divide among 4 serving dishes. Evenly distribute sauce from the skillet and place 4 shrimp on each dish. Garnish with green onions and sesame seeds.

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

Calories: 497.4
Fat: 16.4 g
Saturated fat: 4.1 g
Carbohydrates: 52.5 g
Sugars: 2.4 g
Dietary fiber: 3.1 g
Protein: 31.7 g
Cholesterol: 221.4 mg
Sodium: 1000.4 mg
Southwest Quinoa Power Bowl with Honey-Lime Dressing
Category: uncategorized
By Ric Bussey

A filling plant-based meal using simple whole foods and some adobo seasoning makes for one delicious Southwest quinoa power bowl. Top with a healthy, homemade honey-lime dressing and this bowl will be on repeat! Packed with protein and fiber, plus it's gluten free and dairy free.

Ingredients:
3 cups quinoa
1 ½ cups water
¾ teaspoon adobo seasoning, or more to taste
1 tablespoon olive oil, or to taste
3 medium sweet potatoes, peeled and chopped
¾ cup onion, chopped
salt and ground black pepper to taste
1 ½ cups canned black beans, rinsed
3 medium red bell peppers, sliced
3 medium avocados, sliced
1 tablespoon chopped fresh cilantro, or to taste
9 tablespoons lime juice
6 tablespoons canned coconut milk
3 tablespoons water
3 tablespoons raw honey
1 tablespoon olive oil
½ teaspoon salt, or more to taste

Directions:
Rinse quinoa in a fine mesh strainer and place in a small pot. Add 1 1/2 cups water and bring to a boil. Add 3/4 teaspoon adobo seasoning, lower heat, and simmer until quinoa is tender and water is almost gone, about 15 minutes. Remove from the heat. While the quinoa is cooking, heat 1 tablespoon oil in a skillet over medium heat. Add sweet potatoes and onion and season with salt and pepper. Add more adobo seasoning if desired. Cook over medium heat until sweet potatoes are tender, 10 to 15 minutes. Remove from the heat. Meanwhile, make dressing: whisk lime juice, coconut milk, water, honey, olive oil, and salt together in a bowl. Set aside. Distribute quinoa, sweet potato-onion mixture, black beans, bell peppers, and avocados in 6 bowls. Dress with honey-lime dressing and garnish with cilantro.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 760.5
Fat: 28.1 g
Saturated fat: 6.3 g
Carbohydrates: 112.6 g
Sugars: 17.7 g
Dietary fiber: 22.1 g
Protein: 20.7 g
Sodium: 506.2 mg
Sweet and Sour Cabbage Rolls With Sauerkraut


Ingredients:
onion, walnut oil, brown rice, raisins, sunflower seeds, cinnamon, salt, black pepper, cabbage, sauerkraut, tomatoes with juice, tomato paste, water, honey, date sugar

Directions:
Finely chop 1 or 2 onion slices to make about 2 tablespoons.
In a saucepan, cook the chopped onion in 1 tbsp oil, stirring, until translucent and limp.  (Reserve the remaining onion slices.]
Mix in the rice, stock, raisins, seeds, cinnamon, half of the salt and half of the pepper.
Bring to a boil over high heat, lower the heat, cover and cook until the rice is tender, about 45 minutes.
While the rice mixture is cooking, remove the core from the cabbage and discard.
Place the cabbage in a large steamer or a deep soup pot and steam until the outer leaves become limp enough to remove one by one.  (You'll need at least 18 leaves, and more if possible.] Lay out the leaves on a clean dishcloth to cool.
Using a knife, remove the thick lower portion of the veins.
Finely shred the remaining cabbage and reserve.
Drain the sauerkraut, cover with fresh cold water, drain again and reserve.
In a casserole dish, cook the reserved onion slices in remaining tbsp of oil, stirring,until limp, about 3 minutes.
Add the shredded cabbage, sauerkraut, chopped tomatoes and their juices, tomato paste with water and remaining salt and pepper.
Bring the mixture to a boil, stirring constantly.
Stir in the honey or date sugar and simmer a few minutes to blend.
Taste and add more honey or date sugar if needed to balance the sour.
Remove from heat.
Preheat the oven to 350°F.
Fluff the rice mixture to distribute the raisins, sunflower seeds and spices.
Place 2 tbls.
of the filling on the lower third of a cabbage leaf.
Fold up the lower part of the leaf, then fold over both sides, and roll up.
Repeat with the remaining filling and cabbage leaves.
Place the rolls seam side down into the casserrole dish, pushing them into the sauce.
Cover and bake 25 minutes.
Spoon the sauce over the rolls and bake 20 minutes more.
If desired, continue baking, uncovered, to brown the top.
Serve hot.
Enjoy!
Vegan Christmas Tree Brownies
Category: desserts
By Rita

Looking for a fun vegan treat for Christmas? Try making these brownies in the shape of Christmas trees. I used pomegranate seeds for the Christmas decorations.

Ingredients:
2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
1 pinch salt
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
¼ cup pomegranate, seeds only, or more to taste
16  candy stars

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish. Combine flour, sugar, cocoa powder, baking powder, and salt in a large bowl. Make an indention in the middle and pour in water, oil, and vanilla extract. Mix everything well into a smooth batter. Pour batter into prepared baking dish. Bake in the preheated oven until the surface is no longer shiny and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely. Cut brownies into pointy triangles. Garnish each with pomegranate seeds and place a star-shaped candy on top.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 16 brownies

Calories: 290.9
Fat: 14.5 g
Saturated fat: 2.5 g
Carbohydrates: 40.4 g
Sugars: 25.6 g
Dietary fiber: 1.8 g
Protein: 2.4 g
Sodium: 42 mg
Blackberry Mini-Muffins or Mini-Cupcakes - You Decide!


Ingredients:
butter, margarine, white sugar, eggs, vanilla extract, milk, white flour, baking soda, salt, blackberries, lemon juice, sugar

Directions:
Preheat oven to 350°F.  Grease a 24 mini-muffin tin with cooking spray.
Slice the blackberries in half and place in a bowl with the lemon juice.
Add the sugar and toss away.  But do so lightly.  You don't want to hurt the blackberries!
Try your best not to eat 'em up!
Prepare the batter in a stand mixer or mixing bowl with hand mixer by beating the butter, sugar, eggs, vanilla and milk until smooth.  Then add the flour, baking soda and salt and beat until smooth, about 2 to 3 minutes.  Pour some batter into each of the mini muffin wells.  Fill about 1/4 full.
Add 2 blackberry halves to each well.
Be sure to not let too much of the liquid from the blackberry bowl get into the batter.  A little is fine.
Pour the remaining batter over the top of the blackberries.  (I don't mean to SWAY your vote, but this batter was VERY much like cake batter!].
Fill up the muffin tins.  All the way full is fine!
Bake in the preheated oven for 14 to 16 minutes, or until cooked through!
Let cool on cooling rack.  Enjoy!
Korean Bulgogi


Ingredients:
pear, garlic cloves, soy sauce, crushed red pepper flakes, ginger, light brown sugar, scallion, rice, canola oil

Directions:
Mix pear, garlic, soy sauce, red pepper flakes, ginger, sugar, sesame oil and bulgogi marinade.
Cut meat into strips.
Mix with marinade.  Let marinade for at least 30 minutes.  I usually marinade overnight.
Cook Rice in rice cooker.
Heat oil in pan.
Pan fry small portions of the meat so it will sear both sides.  Let sear 1 minute then check to turn.
Serve with rice and scallions.
Dog Food Dip
Category: appetizers-and-snacks
By Cindy Carnes

This dip recipe was given to me by a co-worker some 15 or more years ago. She made it for potlucks at work, and it was always gone from the nurse's station before the rest of the food was put out! It's a simple mixture of beef and cheese, but it should always be made a day in advance to allow the flavors to blend. Serve with your favorite corn chips.

Ingredients:
2 pounds lean ground beef
1  onion, chopped
1 (10.75 ounce) can  condensed cream of mushroom soup
1 pound processed cheese food, cubed
15 slices pickled jalapeno pepper slices, to taste

Directions:
Place lean ground beef and onion in a large, deep skillet over medium high heat. Cook until beef is evenly brown and onion is soft. Drain and turn heat to medium low. Pour in condensed cream of mushroom soup. Mix in processed cheese food and desired amount of jalapeno peppers. Cook and stir until all ingredients are well blended, about 10 minutes. Transfer the mixture to a medium bowl. Cover and chill in the refrigerator 8 hours, or overnight. Reheat the mixture in a slow cooker, mixing in about 1 tablespoon of water to thin if necessary, before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 8 hrs 35 mins
Yields: 6 cups

Calories: 87.9
Fat: 6.6 g
Saturated fat: 3.1 g
Carbohydrates: 1.5 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 5.3 g
Cholesterol: 20.2 mg
Sodium: 166.4 mg
Emily's Famous Banana Oat Muffins
Category: bread
By your mom

I created these muffins to use up some bananas and have a nutritious snack for breakfast.

Ingredients:
3  ripe bananas, mashed
1 cup brown sugar
1  egg
1 teaspoon vanilla extract
½ cup vegetable oil
2 cups whole wheat flour
1 cup rolled oats
½ teaspoon ground cinnamon
½ teaspoon ginger
1 tablespoon baking powder
½ teaspoon baking soda

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper liners or coat with cooking spray. In a large bowl, stir together the bananas, brown sugar, egg, vanilla and oil. Combine the whole wheat flour, oats, cinnamon, ginger, baking powder and baking soda; stir into the banana mixture until blended. Spoon the batter into the prepared muffin cups. Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool for a few minutes in the pan before attempting to remove them.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 285.1
Fat: 10.4 g
Saturated fat: 1.7 g
Carbohydrates: 46.2 g
Sugars: 22.7 g
Dietary fiber: 4.2 g
Protein: 4.6 g
Cholesterol: 15.5 mg
Sodium: 149.2 mg
Instant Pot® Chicken Tortilla Soup
Category: soups-stews-and-chili
By voraciousgirl

A hearty version of chicken tortilla soup made in the Instant Pot®. Top soup with avocado, pepper Jack cheese, fresh cilantro, sour cream, crumbled tortilla chips, and hot sauce. This is great for freezing!

Ingredients:
2  zucchini, chopped, or to taste
4  shallots, chopped
2  poblano peppers, seeded and chopped, or more to taste
2  carrots, peeled and diced
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 tablespoon grapeseed oil
1 (14.5 ounce) can fire-roasted diced tomatoes
4 large bone-in, skin-on chicken thighs
6 cups chicken stock
2  bay leaves, or more to taste
1 (15 ounce) can black beans, drained and rinsed
1  lime, juiced

Directions:
Place zucchini, shallots, poblano peppers, and carrots in a multi-cooker (such as Instant Pot®). Add cumin, salt, chili powder, oregano, and cayenne pepper; stir well to combine. Add oil. Turn on cooker and select Saute function. Cook and stir until just slightly softened, about 5 minutes. Pour in tomatoes. Nestle chicken thighs into the mixture. Add stock and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Transfer chicken thighs to a plate and remove skin, bones, and any cartilage. Shred into bite-sized pieces. Add shredded chicken back to the pot. Stir in black beans and lime juice.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 243.7
Fat: 8.8 g
Saturated fat: 2.1 g
Carbohydrates: 21.8 g
Sugars: 4.5 g
Dietary fiber: 6.2 g
Protein: 20.3 g
Cholesterol: 53 mg
Sodium: 1169.9 mg
White Wine Lemon Butter


Ingredients:
margarine, butter, lemon juice, white wine, garlic

Directions:
Combine these 5 items into a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed.
Once combined, keep refrigerated until needed.
Zoe's Easy, Rustic Mini Pizzas
Category: appetizers-and-snacks
By CookieMonster

I created these delicious mini pizzas. They are more like a pizza bun. The dough is fluffy and tender, the sauce is fresh, and the cheese crisp and a little gooey. Very easy appetizer and absolutely delicious. A great appetizer, snack, or light supper!

Ingredients:
3 cups all-purpose flour
2 cups warm water
3 tablespoons olive oil
2 tablespoons instant yeast
1 teaspoon kosher salt
1 teaspoon white sugar
1 ½ cups prepared tomato sauce
1 clove garlic, diced
2 tablespoons fresh oregano, diced
2 tablespoons fresh basil, diced
2 tablespoons olive oil
1 tablespoon white vinegar
1 teaspoon white sugar
1 cup shredded mozzarella cheese
1 cup chopped fresh spinach, or to taste  (Optional)

Directions:
Mix flour, water, olive oil, yeast, salt, and sugar together in a large bowl. Use an ice cream scoop to place 12 balls of dough onto the prepared pan, patting down slightly; dough will be very sticky. Let sit until risen, about 30 minutes, without kneading or punching down. Preheat the oven to 425 degrees F (220 degrees C). Grease a baking pan. Toss an ice cube into the bottom of the oven to add some humidity. Combine tomato sauce, garlic, oregano, and basil in a bowl. Add olive oil, vinegar, and sugar; stir very well. Spread 1 to 2 tablespoons tomato sauce on each dough ball. Sprinkle 1 to 4 tablespoons mozzarella cheese on top and add spinach. Bake in the preheated oven for 15 minutes. Let cool slightly before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 12 mini pizza buns

Calories: 205.4
Fat: 7.6 g
Saturated fat: 1.8 g
Carbohydrates: 27.6 g
Sugars: 2.1 g
Dietary fiber: 1.8 g
Protein: 6.9 g
Cholesterol: 6 mg
Sodium: 385.1 mg