xiaoxl/recipe_data huggingface dataset:
Spicy and Tangy Hot Wings
Category: appetizers-and-snacks
By Heath Giles

This is my wing recipe that I've tweaked over the last 10 years to suit my specific tastes.  If you don't like vinegar and cayenne; these wings will not be for you.  I've never seen a middle ground with this recipe; they are either raved about or politely passed up.  If you like a hotter wing experience, double the amounts of chili powder and cayenne powder. Enjoy with chunky blue cheese or ranch dressing.

Ingredients:
12  chicken wings, cut into thirds, tips discarded
¼ cup red wine vinegar
¼ cup malt vinegar
2 tablespoons Catalina salad dressing
2 teaspoons hot pepper sauce
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon minced garlic
1 pinch dried oregano
1 teaspoon prepared horseradish  (Optional)
½ cup all-purpose flour
3 tablespoons chili powder
4 cups peanut oil for frying
hot pepper sauce (e.g. Tabasco™), or to taste

Directions:
In a large bowl, mix together the red wine vinegar, malt vinegar, salad dressing, hot pepper sauce, 1 tablespoon chili powder, cayenne pepper, black pepper, garlic, oregano and horseradish. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C). In a separate bowl, mix together the flour and 3 tablespoons of chili powder. Dredge the wings in the seasoned flour. Deep fry the wings for about 15 minutes, or until dark brown but not burnt. Drain briefly, then throw them into the bowl with the sauce. Stir to coat liberally. If you enjoy a hotter rather than tangy wing, liberally dash more hot pepper sauce onto the already sauce-coated wings.

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

Calories: 287.8
Fat: 22.4 g
Saturated fat: 4.3 g
Carbohydrates: 14.7 g
Sugars: 2 g
Dietary fiber: 2.4 g
Protein: 8.5 g
Cholesterol: 20.6 mg
Sodium: 172.9 mg
Pain Au Levain Avec Banane


Ingredients:
whole wheat bread flour, smooth cashew butter, water, salt

Directions:
Combine all the ingredients in the bowl of a stand mixer fitted with the dough hook.
Mix ingredients on low speed for 2 minutes, just to combine, then cover and let rest 20 minutes.
Knead for 12 minutes on medium-low speed.
Cover and let rise 2 ½ hours, stretching and folding (30-40 times] every 50 minutes.
Cover and let rise, undisturbed, for 2 hours.
Place in the fridge overnight.
Bring to room temperature, shape into a round loaf and let rise 4 hours on a sheet of parchment.
Meanwhile, place a baking stone in the oven and heat to 410°F.
Transfer dough (on the parchment] to the stone and bake for 20 minutes.
Reduce temperature to 375F, tent with foil and bake another 25 minutes.
When fully baked, the loaf will be 190F internally.
Creamy Shrimp Pasta Primavera
Category: main-dish
By Littlechef

This is a fun recipe that me and my family developed ourselves. It is really flexible and you can swap out ingredients and change measurements to your liking.

Ingredients:
½ (8 ounce) package spaghetti
3 tablespoons olive oil
¼ cup chopped onions
1 large clove garlic, minced
⅓ cup sliced fresh mushrooms
¼ cup chopped red bell pepper
1 pound uncooked medium shrimp, peeled and deveined
1 splash white wine  (Optional)
1 pinch dried oregano  (Optional)
½ cup heavy cream, or to taste
3 tablespoons butter
1 tablespoon all-purpose flour  (Optional)
1 pinch salt and ground black pepper to taste
1 tablespoon freshly grated Parmesan cheese, or to taste  (Optional)
1 tablespoon chopped fresh basil, or to taste  (Optional)

Directions:
Bring a large pot 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. Drain. Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until bell pepper has softened and mushrooms are lightly browned, 3 to 5 minutes. Add shrimp, white wine, and oregano. Cook until shrimp are almost cooked through and turning pink, 3 to 5 minutes. Add cream and butter. Simmer, stirring constantly, for 8 minutes. Add cooked spaghetti, mix to combine, and turn off heat. If cream sauce is too thin, thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 495.4
Fat: 31.6 g
Saturated fat: 14.3 g
Carbohydrates: 26 g
Sugars: 1.9 g
Dietary fiber: 1.5 g
Protein: 24.1 g
Cholesterol: 237.3 mg
Sodium: 332.8 mg
Lemon-Orange Iced Tea


Ingredients:
water, sugar, Splenda sugar substitute, lemon, orange

Directions:
In a large saucepan, heat water just until it comes to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for about 20 minutes.
In a 2 quart pitcher, combine the steeped tea, discarding the tea bags, and the sugar or Splenda. Stir until dissolved.  Continue to cool to room temperature.  Stir in lemon and orange juice. Refrigerate until chilled.  Serve over ice.
Tips:
I find it best not to add the citrus until the tea is completely cooled.  Even better to chill the cooled citrus tea, as recommended, to let the flavors meld.  Also, cooling too fast brings out the tannin, causing cloudy tea.  Should any tea become cloudy, just add a little boiling water to clear it up.
Chicken Frikasse


Ingredients:
chicken breasts, mushrooms, butter, plain flour, white wine, Worcestershire sauce

Directions:
Poach the chicken breats in 500ml of stock for about 20 minutes, then leave to cool.
In the same stock cook the Asparagus and mushrooms for 5 minutes and remove with a slotted spoon.
Cut the chicken breast into bite size pieces.
In a new pan melt the butter and stir in the flour until it foams (but dont let it brown].
add the wine and cooking stock and bring back to a boil, stirring constantly.
Then fold in the chicken and veg, add the lemon juice and a splash of worchester sauce and voila.
Its good with Rice or even Pasta, but I am having Potatos today Bon Apetit!
Buffalo Chicken Pizza


Ingredients:
boneless skinless chicken breast halves, butter, mozzarella cheese

Directions:
Preheat oven to 425°F.
In a medium bowl combine the cubed chicken, melted butter and hot sauce.  Mix well.
Spread whole bottle salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5-10 minutes.
Let set a while before slicing.
Cucumber Salad With Thai Sweet Chili Vinaigrette
Category: side-dish
By maryelle

Cool, spicy, and sweet.

Ingredients:
2 tablespoons rice vinegar
2 tablespoons Thai sweet chili sauce
1 teaspoon sesame oil
¼ teaspoon white sugar
¼ teaspoon granulated garlic
1 pinch salt to taste
1  cucumber, thinly sliced
1  green onion, thinly sliced

Directions:
Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt. Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 36.4
Fat: 1.3 g
Saturated fat: 0.2 g
Carbohydrates: 6.5 g
Sugars: 4 g
Dietary fiber: 0.7 g
Protein: 0.6 g
Sodium: 87.1 mg
Old Settler's Baked Beans


Ingredients:
ground beef, bacon, onion, kidney beans, butter beans, brown sugar, sugar, barbecue sauce, catsup, chili powder, mustard, molasses

Directions:
Pre-heat over at 350 F if using the Dutch-Oven method.
Brown ground beef, bacon, and onion together; drain.
Pour into Dutch Over or Crockpot.
Add beans and mix well.
Mix sugars, bbq sauce, molasses, and spices together; add to meat and beans.
Mix well.
Cook for 1 hour in oven if using Dutch-oven.
Cook on low for at least 3 hours if using a Crockpot.
Broccoli, Ham and Cheese Casserole


Ingredients:
onion, garlic clove, butter, olive oil, flour, milk, salt, pepper, brown rice, ham, broccoli florets, broth, cheese, onion rings

Directions:
Preheat oven to 350 degrees F.
Cook onions in butter until almost soft, add garlic and cook all until soft.
Sprinkle flour over butter/onion mixture, stir to form a roux.
Slowly pour in milk and broth. Stir until somewhat thickened. Add cheese, salt and pepper. Continue to stir until thickened.
Spread ham, broccoli and rice in 9x9 glass casserole pan (or similar].
Pour cheese mixture over top.
Bake for 15 minutes.
Sprinkle fried onions on top. Bake for another 15 min until cheese is bubbling but not burnt!
Note: I was out of milk and didn't want to cook rice or broccoli ahead of time. I did the onion - flour steps the same, then upped the liquid (3 Cups broth] and just added the raw rice and broccoli to the pan, let the mixture of stuff come to a boil, then simmered for a few minutes; stirred in the cheese; sprinkled the onions on top; baked for 20min. Yum!
Easy Potato and Leek Soup
Category: soups-stews-and-chili
By Michele Hodge

A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup. I also like to use seasoned chicken broth. You can use heavy cream or half-and-half, depending on how rich you want the soup to be.

Ingredients:
6  potatoes, peeled and cubed
1 (14.5 ounce) can chicken broth
2  leeks, chopped
2 teaspoons margarine
1 ½ cups heavy whipping cream

Directions:
In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender. In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 614.2
Fat: 35.9 g
Saturated fat: 21.1 g
Carbohydrates: 65 g
Sugars: 4.6 g
Dietary fiber: 7.8 g
Protein: 11 g
Cholesterol: 122.3 mg
Sodium: 406.9 mg
Whipped Beauregard Yams With Cardamom


Ingredients:
butter, ground cardamom, nutmeg, salt, white pepper

Directions:
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Pierce each yam with a fork several times and place the yams on the baking sheet.
Bake yams until tender, about 1 hour depending on size.
Decrease the oven temperature to 350 degrees. Peel the warmed yams and place in a heavy mixing bowl.
Beat yams with electric mixer until mashed. Next add the butter, whipping cream, ground cardamom and grated nutmeg. Whip until smooth and creamy.
Season with salt and white pepper.
Transfer potatoes to 3 quart oven-proof baking dish and bake until heated through and beginning to brown on the top, approximately 30-35 minutes.
Season to taste. Serve warm.
Roasted Winter Squash Seeds
Category: appetizers-and-snacks
By Blancheskid

Pumpkins aren't the only squash that yield tasty seeds for roasting! Next time you prepare butternut or acorn squash save the seeds and have yourself a nutritious little snack.

Ingredients:
1 cup
seeds
1 tablespoon olive oil
½ teaspoon salt, or to taste

Directions:
Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil. After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl.  Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet. Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 cup

Calories: 216.5
Fat: 19.2 g
Saturated fat: 3.5 g
Carbohydrates: 6.1 g
Sugars: 0.3 g
Dietary fiber: 1.3 g
Protein: 8.5 g
Sodium: 297 mg
My Best Steak


Ingredients:
"salt"

Directions:
Beat the steak for a minute with a rolling pin or wooden mallet.
Heat 2/3 oil in a skillet or ribbed frying pan until just starting to smoke.
Salt steak both sides and rub into meat then rub all over with remaining oil.
Place steak in pan and turn down to a medium high setting. Leave steak alone for the time required to cook one side and then turn over Reset the heat to high and cook for the same period of time.
Cook for 3 mins per side for rare, 4mins per side for medium rare,5 mins per side for medium.
Remove from the pan and allow to rest for 2 mins prior to serving.
Serve with garlic mushrooms, fried onions tinned tomatoes and frenchfries or baked potato and salad for a healthier option.
So Easy Roasted Asparagus


Ingredients:
fresh asparagus, olive oil, sugar, salt, pepper

Directions:
Combine sugar, salt, and pepper in small bowl., Set aside., Wash, and snap off tough ends of asparagus., Arrange asparagus spears in a 15x10" jellyroll pan., Drizzle with olive oil., Broil about 4 minutes, or until skin of asparagus begins to pucker., Sprinkle with the sugar/salt/pepper mixture., Serve immediately.
Oatmeal Raisin Cookies I
Category: desserts
By Darlene

An old stand-by that the whole family loves.

Ingredients:
¾ cup butter, softened
¾ cup white sugar
¾ cup packed light brown sugar
2  eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
2 ¾ cups rolled oats
1 cup raisins

Directions:
Preheat oven to 375 degrees F (190 degrees C). In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 4 dozen

Calories: 92.4
Fat: 3.4 g
Saturated fat: 1.9 g
Carbohydrates: 14.6 g
Sugars: 8.3 g
Dietary fiber: 0.7 g
Protein: 1.3 g
Cholesterol: 15.4 mg
Sodium: 75.4 mg
Flourless Chocolate Cake


Ingredients:
sugar, baking powder, salt, eggs, baking chocolate, berries

Directions:
Sift cocoa, sugar, baking powder,& salt together in large bowl and set aside.
In smaller bowl, whip yolks with remaining 1/2 cup sugar until pale yellow& thick;set aside.
In third bowl, whip egg whites to stiff peaks; set aside.
Heat oven to 350¹.
Gently fold yolks into dry mixture, adding water a tablespoon at a time if necessary.
Then fold whites into chocolate mixture very gently.
Spread batter into 2 (8"] buttered cake pans.
Bake about 45 minutes or until toothpick in center comes out clean.
Remove and cool.
Remove cake from pans.
Heat cream in a small saucepan until hot.
Remove from heat and add chocolate, stirring until smooth and shiny.
Be sure to keep ganache warm& fluid.
Spread jam on top of one layer and place other cake on top.
Pour ganache over cake evenly.
Refrigerate until set (about 30 min].
To serve; cut into wedges and garnish with whipped cream& fresh berries.
For a slightly less decadent version; leave out the whipped cream but use plenty of berries.
Ha-ha.
Sweet Summer Fruit Smoothie


Ingredients:
low-fat vanilla yogurt, nectarines, honey, wheat germ

Directions:
Place all ingredients in blender container; cover. Blend on high.
speed about 1 minute or until smooth.
Pour smoothie into 2.
glasses and, if desired, sprinkle with additional wheat germ.
Instant Pot® Garlic Roasted Potatoes
Category: side-dish
By Fioa

Soft on the inside and crispy on the outside, these garlic roasted potatoes are simply delicious, and take no time in your Instant Pot®.

Ingredients:
¼ cup olive oil
1 ½ pounds russet potatoes, peeled and cut into wedges
1 teaspoon garlic powder
1 teaspoon fine sea salt
½ teaspoon thyme
½ teaspoon dried rosemary
¼ teaspoon ground black pepper
1 cup vegetable broth

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add potatoes; cook until lightly golden, 5 to 8 minutes. Sprinkle garlic powder, salt, thyme, rosemary, and pepper over potatoes. Pour in vegetable broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Prep time: 10 mins
Cook time: 22 mins
Total time: 37 mins
Yields: 4 servings

Calories: 261.5
Fat: 13.8 g
Saturated fat: 1.9 g
Carbohydrates: 31.8 g
Sugars: 2.3 g
Dietary fiber: 4.2 g
Protein: 3.8 g
Sodium: 707.3 mg
Grilled Shrimp Skewers With Soy Sauce, Fresh Ginger and Toasted


Ingredients:
shrimp, light soy sauce, garlic cloves, gingerroot, white wine vinegar, fresh lime juice, toasted sesame seeds

Directions:
Soak 4-inch wooden skewers in cold water for 1 hour.
Thread shrimp onto each skewer so that the shrimp lie flat.
Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl.
Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat.
Season with salt and pepper.
Heat grill.
Grill shrimp 2 minutes per side or until just cooked through.
Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.
Cheesy Zucchini Casserole I
Category: side-dish
By DC1

This is a good, cheesy, vegetable side dish ...very easy to prepare.

Ingredients:
4 slices bread, cubed
¼ cup melted butter
2 cups cubed zucchini
1 large onion, chopped
1 teaspoon garlic salt
1  egg, beaten
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a medium bowl and pour melted butter over the bread.  Add the zucchini, onion, garlic salt and egg; mix well.  Transfer the mixture into a 9x13 inch baking dish and top with the cheese. Bake, covered, in preheated oven for 30 minutes.  Then uncover the dish and bake for another 30 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 437.4
Fat: 32.4 g
Saturated fat: 19.8 g
Carbohydrates: 18.7 g
Sugars: 4.8 g
Dietary fiber: 2 g
Protein: 18.9 g
Cholesterol: 136.3 mg
Sodium: 1076.4 mg
Marie's Tilapia Marinara


Ingredients:
flour, olive oil, onion, garlic cloves, fire-roasted tomatoes, dry white wine, fresh basil

Directions:
Salt and pepper tilapia to taste, then dredge in flour.
Heat olive oil in large frypan on medium high and saute tilapia for two minutes on each side.
Remove fish from pan.
Lower heat and saute onion and garlic in same pan just until soft.
Add tomatoes to blender with onions, garlic, basil and white wine.
Add tomato sauce to frypan and add a little salt and pepper to taste.
Return fish to sauce and simmer for 10 more minutes.
Meanwhile, cook linguine in salted water for 5 to 7 minutes.
Remove fish to serving dishes.
Drain pasta and add to sauce in frypan.
Turn to coat several times with tongs.
Serve linguine alongside tilapia.
Cantaloupe Bread with Praline Glaze
Category: bread
By Kaddy

This excellent bread is very moist and has the texture of pumpkin or zucchini bread. Can puree and freeze extra cantaloupe to make bread in the off season.

Ingredients:
3  eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla extract
2 cups cantaloupe - peeled, seeded and pureed
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
¾ teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ cup butter
1 ⅔ cups brown sugar
½ cup chopped pecans

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans. In a large bowl, beat together eggs, vegetable, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans. Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean. Meanwhile, combine margarine and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 2 - 9x5 inch loaves

Calories: 366.1
Fat: 18.4 g
Saturated fat: 5.1 g
Carbohydrates: 48.2 g
Sugars: 33.2 g
Dietary fiber: 1 g
Protein: 3.3 g
Cholesterol: 40.1 mg
Sodium: 242.2 mg
Crusted Chicken Breasts


Ingredients:
chicken breasts, cornstarch, fresh parsley, kosher salt, ground black pepper, olive oil

Directions:
Preheat oven to 450°., Blend egg whites, cornstarch, and lemon juice., In seperate bowl, combine bread crumbs, parsley, salt, and pepper., Dredge chicken breasts in egg white mixture, then in bread crumb mixture., Let rest on a rack 20-30 minutes., Fry chicken in oil over medium-high heat for 3 minutes., Turn, transfer to oven, roast chicken 8 minutes.
Sea Bass Ceviche


Ingredients:
filet of fresh sea bass, lime juice, lemon juice, red onion, red bell pepper, parsley, fresh cilantro, olive oil, sea salt, ground pepper, cayenne pepper

Directions:
Place fish in a bowl. Pour lime and lemon juices over the fish. Cover and let it sit for 1 hour.
Add onions, red bell peppers, parsley, and cilantro. Mix well.
Cover and refrigerate for 2 hours before serving.
Add olive oil,  salt and pepper to taste before serving.
Serve with crackers on lettuce.
Ready-To-Serve Hummingbird Food


Ingredients:
white sugar, boiling water

Directions:
Add the sugar to a measuring cup.
Add enough boiling water to come up to the 1/2 cup mark.  Stir well until the sugar is completely dissolved.
Add ice cubes to raise the level of the water to 3/4 cup.  Stir until the ice is melted and the hummingbird food is at the proper temperature to serve immediately!
Alea's Corned Beef and Cabbage Soup


Ingredients:
beef broth, garlic cloves, cooked corned beef, cabbage

Directions:
Add the broth, chopped potatoes, onion, and garlic to a large pot.
Bring to a boil, reduce flame and simmer until potatoes are fork tender.
Add the corned beef and cabbage and cook until the meat is heated through and the cabbage wilts, approximately 3-5 minutes.
Will you be taking advantage of the great sales on cabbage?  If so, what will you make with your cabbage?
Chicken Pot Pie III
Category: main-dish
By Leslie Brown

A hot hearty chicken pot pie that is easy to fix.

Ingredients:
1 recipe pastry for a 9 inch double crust pie
2 cups frozen mixed vegetables
2  boneless, skinless chicken breast halves, boiled
1 teaspoon dried thyme
½ (10.75 ounce) can  condensed cream of celery soup
1 (10.75 ounce) can  condensed cream of potato soup

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry. Blanch frozen mixed vegetables for 3 to 4 minutes. Drain. Dice chicken and place in a large bowl.  Add vegetables, thyme, celery soup and potato soup. Stir together. Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape. Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes.  Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

Yields: 1 pie

Calories: 345.8
Fat: 18.7 g
Saturated fat: 4.9 g
Carbohydrates: 32 g
Sugars: 0.6 g
Dietary fiber: 4.1 g
Protein: 12.5 g
Cholesterol: 24.2 mg
Sodium: 657.2 mg
Chai Irooni - Aromatic Persian Tea


Ingredients:
boiling water, heavy cream, honey

Directions:
Place tea in a tea ball or sachet and infuse with water,., Allow to steep for 5 minutes or so., Add cream and sweeten if desired with honey.