xiaoxl/recipe_data huggingface dataset:
Asian Lettuce Wraps
Category: appetizers-and-snacks
By Rachel Castro

Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy!

Ingredients:
16  Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
¼ cup hoisin sauce
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons minced pickled ginger
1 dash Asian chile pepper sauce, or to taste  (Optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Directions:
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside. Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes. Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

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

Calories: 388
Fat: 22.3 g
Saturated fat: 7.2 g
Carbohydrates: 24.3 g
Sugars: 9.6 g
Dietary fiber: 4.7 g
Protein: 23.4 g
Cholesterol: 68.9 mg
Sodium: 579.6 mg
Slow Cooker Pulled Pork Roast
Category: trusted-brands-recipes-and-tips
By Heinz

This mouthwatering pork roast is the perfect dish for a game night get-together. Simply return the shredded meat to the slow cooker to keep warm and serve with soft rolls and tangy coleslaw so your hungry crew can help themselves.

Ingredients:
1 (3 1/2) pound pork butt roast
1 tablespoon chili powder
1 tablespoon vegetable oil
2 teaspoons pepper
2 teaspoons ground cumin
2 teaspoons coriander
2 teaspoons paprika
1 teaspoon allspice
½ teaspoon salt
2 cloves garlic, minced
1 ½ cups Heinz Tomato Ketchup
1 cup Heinz® Apple Cider Vinegar
½ cup fancy molasses
⅓ cup Heinz® Mustard
2 teaspoons cornstarch
Soft rolls

Directions:
Remove all string from the roast and trim away excess fat. Place the chili powder in a bowl; blend in the oil, chili, pepper, cumin, coriander, paprika, allspice, salt and garlic to make a paste. Rub all over the pork, working the spice mixture into the meat well. Marinate for at least 30 minutes or overnight. Transfer the roast to a slow cooker. Blend the ketchup with the vinegar, molasses and mustard. Pour mixture over the roast and cook on low for 8 to 10 hours or until very tender. Transfer the roast to a large bowl; discard any visible fat. Use two forks to separate the meat into long strands. Remove 1 1/2 cups of the cooking juices and strain into a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Return the shredded meat to the slow cooker; stir to combine with remaining cooking juices. Serve the meat on soft rolls; drizzle with thickened sauce mixture to taste.

Prep time: 10 mins
Cook time: 10 hrs
Total time: 10 hrs 10 mins
Yields: 8 servings

Calories: 503
Fat: 22.8 g
Saturated fat: 7.5 g
Carbohydrates: 49.3 g
Sugars: 11.5 g
Dietary fiber: 2 g
Protein: 24.8 g
Cholesterol: 78.2 mg
Sodium: 934.4 mg
Anne of Green Gables-Coconut Macaroons


Ingredients:
cream of tartar, powdered sugar

Directions:
Preheat oven to 300 degrees F.
Line cookie sheet with parchment paper.
Place whites in large bowl.  Beat whites with electric mixer until foamy.  Add the cream of tartar and beat until egg whites are still and glossy, but not dry.
With rubber spatula, gently fold sugar, coconut, and almond extract into egg whites.  DO NOT STIR.
Drop batter by teaspoonful onto parchment paper - about 1 inch apart.  Bake macaroons for 20-25 minutes, until they look dry on top.
Dampen tea towel, remove parchment paper with macaroons from cookie sheet, and place them on the damp tea towel and cool completely.  This allows the bottoms of the macaroons to cool quickly.
Peel macaroons off and enjoy!
Chicken and White Sauce over Rice


Ingredients:
butter, garlic, dried thyme, flour, milk, parmesan cheese, salt, black pepper, boneless chicken breasts, olive oil, onion powder, garlic powder, cumin, black pepper, chicken broth, water, rice

Directions:
Sauce:
In sauce pan melt butter, then add thyme and garlic, whisk for 2 minutes.
Remove from heat and add flour, stir to a paste.
Add milk and bring to slow boil while stirring until thickened.
Add parmesan cheese, salt and pepper and stir to melt cheese.
Rice:
Bring chicken broth and water to boil then add rice and simmer 20 - 25 minutes until all liquid absorbed and rice is tender.
Chicken:
Heat oil in skillet.
Slice chicken breast into 1" chunks and add to heated oil.
Add garlic powder, onion powder and cumin.
Saute until chicken cooked.
Once chicken cooked drain excess oil and add to finished sauce.
Serve over rice.
Spaghetti Pie


Ingredients:
spaghetti, egg, light margarine, parmesan cheese, low fat cottage cheese, onion, green pepper, garlic, fennel seed, tomato sauce, dried oregano, low fat mozzarella

Directions:
Preheat oven to 350 degrees.
Cook pasta in unsalted water for approx 10-12 mins, just till tender.  Drain well, and return to saucepan & stir in margarine till melted.  Stir in egg, & parm.
Spray a 9" pie plate with cooking spray, coting.  Press spaghetti mixture on the bottom & up the sides of the pie plate, forming a crust.  Spread cottage cheese over crust.
Cook beef, onion, green pepper, garlic, and fennel seed, till onion is tender and meat is NO longer pink.  Drain & stir in tomato sauce and oregano; heat through.  Spread meat mixture over cottage cheese.  Sprinkle mozz atop meat mixture.
Bake uncovered, for 20-25 minutes or till bubbly.
Kyle's Cucumber Dip
Category: appetizers-and-snacks
By Christian Bell

Quick recipe for a party or sharing. Serve with crackers.

Ingredients:
8 ounces cream cheese
1 cup seeded, chopped cucumber
½ cup shredded Cheddar cheese
½ teaspoon dried dill weed
½ teaspoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon salt

Directions:
Mix cream cheese, cucumber, Cheddar cheese, dill, lemon juice, garlic powder, and salt together in a bowl until thoroughly combined; refrigerate for 2 hours to blend flavors before serving.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 12 servings

Calories: 87.2
Fat: 8.2 g
Saturated fat: 5.1 g
Carbohydrates: 1.1 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 2.7 g
Cholesterol: 25.7 mg
Sodium: 134 mg
Low-Fat Vegan Brownies


Ingredients:
unbleached all-purpose flour, baking powder, salt, water, applesauce, vanilla extract

Directions:
Preheat the oven to 350 Degrees F.
In a large bowl, stir together the flour, cocoa powder, baking powder and salt. Pour in agave nectar, water, vegetable oil, applesauce and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 30 minutes before cutting into squares.
Vegetarian Avgolemono Soup
Category: world-cuisine
By IEatWhatILike

This is a wonderful recipe for a hearty, yet refreshing, lemon orzo soup. Comes together quickly and makes for a very flavorful dinner! We eat it by itself with some crackers but it would be lovely to accompany a Greek leg of lamb.

Ingredients:
2 tablespoons extra virgin olive oil
4 large carrots, chopped
5 stalks celery, chopped
1 large onion, chopped
8 cups water
1 cup orzo
3 large eggs
2 medium lemons, juiced
salt and ground black pepper to taste

Directions:
Heat oil in a large soup pot over medium heat. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes. Add water and bring to a boil. Cook for at least 1 hour, or longer for a more flavorful broth. Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot. Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Meanwhile, whip eggs in a bowl. Add lemon juice. Add a few tablespoons of hot broth to the lemon-egg mixture, whisking constantly to avoid curdling the eggs. Continue until lemon-egg mixture is hot, then add to the broth. Reduce heat and cook, without boiling, until soup thickens a bit, about 3 minutes. Allow soup to cool slightly before serving; it will become even thicker. Season with salt and pepper.

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

Calories: 179.4
Fat: 5.8 g
Saturated fat: 1.2 g
Carbohydrates: 27.4 g
Sugars: 4.1 g
Dietary fiber: 3.6 g
Protein: 6.8 g
Cholesterol: 69.8 mg
Sodium: 80.9 mg
Sweet Potato and Lentil Soup


Ingredients:
fresh coriander, curry powder, olive oil, onions, apple, garlic cloves, fresh ginger, sweet potatoes, vegetable broth, red lentil, milk, lime, juice of

Directions:
Separate the coriander leaves from the stalks. Reserve the leaves for garnish, and chop the stalks finely; set aside.
Add curry powder to a dry saucepan and toast over medium heat for 2 minutes. Add oil and stir; powder will sizzle. Add onion, apple, garlic, ginger and coriander stalks. Season with salt and pepper, and cook gently 5 minutes.
Peel and grate the sweet potatoes. Add to sauce pan with broth, lentils and milk. Simmer, covered, 20 minutes or until lentils and sweet potatoes are tender. Blend smooth with an immersion (stick] blender.
Stir in lime juice, adjust salt and pepper and serve, garnished with reserved coriander leaves.
Grilled Chicken With Bourbon Peach Butter


Ingredients:
fresh lemon juice, water, Bourbon, dark brown sugar, salt, black pepper, boneless skinless chicken breast halves

Directions:
Preheat oven to 250 degrees.
Combine the first 3 ingredients in a saucepan, bring to a boil, and cover.
Reduce heat, and simmer for 30 minutes.
Combine peach mixture, bourbon, brown sugar, and 1/4 teaspoon salt in a food processor, or blenderand process for 1 minute or until smooth.
Transfer peach mixture to a 13x9 inch glass baking dish, and bake for 2 hours 15 minutes or until thickened.
Preheat grill to medium-high heat.
Sprinkle remaining 1/2 teaspoon salt, and pepper evenly over chicken.
Place chicken on a grill rack coated with cooking spray, and grill 6 minutes on each side or until done.
Serve with sauce.
Blended Doritos


Ingredients:
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Directions:
Put the Doritos into the blender., Blend.
Corned Beef Hash Tater Cups #5FIX


Ingredients:
egg, cornstarch, deli corned beef, swiss cheese

Directions:
Preheat oven to 375 degrees.
Place the hash browns in a large bowl and sprinkle half of the cornstarch on top. Toss until well-coated. Repeat with the remaining cornstarch. Mix in the beaten egg.
Divide the mixture evenly among 9 standard muffin tin cups that have been greased. Press the mixture to the bottom and sides of the cup. Bake 20-23 minutes or until golden brown.
Fill the baked hash brown cups with equally divided amounts of the corned beef strips. Top with equal amounts of the shredded cheese. Bake an additional 7-9 minutes.
Let cool 5 minutes. Carefully loosen the edges of cups using a knife. Use a fork to remove each tater cup.
Em's Cheese & Buttermilk Muffins


Ingredients:
self-rising flour, salt, sugar, English mustard powder, cayenne, cheddar cheese, egg, buttermilk, milk

Directions:
Mix the dry ingredients together in a mixing bowl., Mix the wet ingredients together in a jug., Mix the wet ingredients into the dry ingredients., Spoon into 12 greased muffin cups., Bake in moderatly hot oven 20 to 25 minutes.
Mediterranean Cod With Tossed Penne Pasta


Ingredients:
cod fish fillets, roma tomatoes, kalamata olive, sun-dried tomato, fresh basil, fresh oregano, garlic cloves, extra virgin olive oil, penne pasta, feta cheese

Directions:
Place the frozen fish fillets in a shallow baking dish and cover loosely with foil.  Place in preheated 425 degree oven and bake for 18 to 25 minutes or until fish flakes easily with fork.
Bring 2 quarts of water to a boil over medium-high heat, add salt to taste and stir in the penne; cook until al dente, approximately 10 to 12 minutes.  Drain the pasta well, reserving 2 to 3 tablespoons cooking liquid.
While fish and pasta cook, mix together the tomatoes, olives, sun-dried tomatoes, basil, oregano, garlic, vinegar and olive oil; add the drained pasta to tomato mixture and toss to combine adding reserved cooking liquid if extra moisture is desired.
Divide the pasta and place on 6 plates, top each with a cooked cod fillet and sprinkle with feta cheese and freshly ground pepper.
Country Chicken


Ingredients:
canola oil, chicken breasts, water, fresh tomato, green pepper, red onion, salt, black pepper, garlic powder, fresh rosemary

Directions:
Heat skillet with oil on medium high heat.
Wash chicken and place in bread cumb mix, coat chicken by pressing and turning to coat all sides.
Place chick in pan and cook 6-8 minutes turning to cook both sides until crispy and golden brown.
Stir tomatoes, green peppers, onions and seasonings into pan with drippings saute until onions are translucent.
Stir in gravy mixture and slowly add 1 1/2 cups water while constantly stirring so that sauce is smooth.
Bring to a simmer and let cook for 3-5 minutes until done.
Serve sauce over chicken.
Oxtail Soup I
Category: soups-stews-and-chili
By Milarie Rude

A hearty, full-bodied soup - somewhat different than most oxtail soups.

Ingredients:
3 pounds beef oxtail
3 teaspoons salt
¼ teaspoon ground black pepper
1  onion, chopped
2  carrots, sliced
1  parsnip, sliced
1  turnip, peeled and diced
2 tablespoons brandy  (Optional)
6 cups water
½ teaspoon dried savory
1  bay leaf
½ cup barley
2 ounces dried mushrooms

Directions:
Rehydrate dried mushrooms in hot water for 30 to 45 minutes.  Drain, and slice. Trim all fat off oxtails.  Spread on a shallow roasting pan.  Roast at 450 degrees F (230 degrees C) for 45 minutes.  Drain off fat, reserving about 2 tablespoons. Add 1 cup of water to roasting pan in which oxtails were browned.  Heat, stirring constantly, to dissolve browned bit.  Reserve. In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes.  Add browned oxtails.  Drizzle brandy over the saute.  Ignite. Pour reserved water and browning over the oxtails and vegetables.  Add remaining 5 cups of water.  Add savory, bay leaf, barley, salt, and pepper.  Bring to boil, and then reduce heat.  Cover, and simmer slowly for 2 hours.  Adjust seasonings.

Prep time: 20 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 30 mins
Yields: 6 - 8 servings

Calories: 588.3
Fat: 26.8 g
Saturated fat: 11 g
Carbohydrates: 22 g
Sugars: 3.4 g
Dietary fiber: 5.1 g
Protein: 63.3 g
Cholesterol: 214 mg
Sodium: 1408.9 mg
Strawberry Rhubarb Compote With a Vanilla Bean Coconut Cream


Ingredients:
rhubarb, fresh strawberries, orange, cardamom, ginger, cinnamon, honey, vanilla beans, honey, coconut milk

Directions:
Chop rhubarb and strawberries and combine them into a large pot with spices, orange juice and honey over medium heat.
Bring mixture to a boil and allow to boil for a few minutes until reducing the heat to low-medium.
Allow mix to simmer until all the rhubarb has broken down and enough of the liquid has evaporated that the mix resembles a jam like consistency.
If you find your mixture is fairly runny with a lot of extra juice allow it to.
simmer on low until the juices evaporate a bit more. Chill compote completely before serving.
To make the cream topping, open two cans of chilled (24hrs] coconut milk.
Carefully scoop out the solid portion into a mixing bowl, trying your best to leave the liquid portion behind.
Slice open your vanilla bean pods and using a flat edged knife, remove seeds and add them to your coconut cream.
Begin whipping cream and vanilla bean on medium-high setting. After about a minute slowly drizzle in your honey until your mix is aerated enough to hold peaks. (You can stick this in fridge until ready to serve].
Garnish with fresh mint or chopped nuts and serve!
Enjoy!
Zucchini Bread and Butter Pickles


Ingredients:
zucchini, onions, salt, yellow mustard seeds, ground turmeric, celery seed, apple cider vinegar, light brown sugar

Directions:
Slice zucchini diagonally into 5mm-thick slices (if you have a mandolin with a waffle-cutter attachment, you can use this to slice]. Cut onions in half and, using a knife, thinly slice. Place vegetables in a bowl. Add salt and toss well to combine. Cover and refrigerate for 3 hours.
Drain vegetables. Rinse very well under running water, then drain. Pat dry with paper towels then transfer to a clean stainless steel or heatproof glass bowl.
Place remaining ingredients in a stainless steel saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil and simmer for 3 minutes. Immediately pour mixture over vegetables.
Divide among sterilised jars and seal while hot. Cool to room temperature then store in the fridge for 2 days before eating, or for up to 2 months.
Sausage Gravy and Potato Breakfast Bake #SP5


Ingredients:
flour, milk, eggs

Directions:
Preheat oven to 400°.
Remove potatoes from bag and place in a colander. Rinse and drain well. Using a clean dish towel, place potatoes in towel and wring dry.
Divide potatoes among 4 ramekins. The ramekins I used were 5 1/2" rounds that were 2" deep. I got around 3/4 cup of potatoes into each ramekin.
Heat a large skillet over medium heat then add sausage. Cook until done, about 5 minutes.
Add flour and cook, stirring often, for 2 minutes.
Add milk slowly, stirring until incorporated. Bring to a boil and cook for 5 minutes, stirring often, until thickened.
Pour 3/4 cup gravy into each ramekin over the potatoes.
Crack one egg into each ramekin, on top of the gravy and place into oven and bake for about 20 minutes, or until egg white is set and yolk is still runny.
Note: Each oven bakes differently. Watch your eggs closely and adjust cooking time if needed.
Rogers Tomato Soup Cake (Can't Believe It's Vegan)


Ingredients:
margarine, sugar, baking soda, flour, clove, cinnamon, raisins

Directions:
Preheat oven to 350*., Cream butter and sugar., Dissolve baking soda in tomato soup and add to creamed mixture., Combine flour, cloves and cinnamon and raisons. Add to mixture. Mix well., Pour batter into 8'x8' cake pan., Bake 30-35 minutes.
Pea Soup


Ingredients:
butter, carrot, scallions, flour, chicken broth, frozen baby peas, dry sherry, fresh parsley, lemon slice

Directions:
In a 2-quart saucepan, melt butter and saute carrot and scallions.
Add flour and cook, stirring, until foamy.
Add the evaporated milk and the broth and bring to a boil, stirring occasionally.
Add peas, reduce heat, and simmer until carrots are tender, about 6-8 minutes.
Whirl the soup in a blender, a portion at a time, until smooth.
Return puree to the pan, stir in the sherry to taste, and heat through.
Serve hot or cold, float a lemon slice on each bowl of soup and sprinkle some parsley over.
Dk's Hybrid Chili


Ingredients:
onions, garlic, green bell peppers, red bell pepper, zucchini, cilantro, corn, tomato sauce, diced tomatoes, black beans, pinto beans, cheddar cheese

Directions:
Spray a large stockpot with cooking spray.
Brown ground beef in pan.
While beef is browning, chop/dice onions,garlic, peppers, zucchini and cilantro. Set aside.
When beef is no longer pink, drain and rinse with hot water to remove any remaining fat. Set aside.
Rinse and dry stockpot.
Spray stockpot again with cooking spray.
Add chopped veggies to pan and saute until limp.
Add cilantro, corn, tomato sauce, diced tomatoes and both beans.
Stir to combine.
Fill tomato sauce can and diced tomato can with water and add to pan.
Stir in seasonings from both chili mix packages. (I omit the salt and only use 1 package of red pepper.] Set the 2 packages of masa aside.
Cover and simmer until you can't stand the smell! If needed, mix masa with water and add to the chili to thicken a few minutes before serving.
Enjoy with fat free cheddar cheese, light sour cream, additional cilantro, chopped onion or anything else you choose!
Broiled Pork Chops


Ingredients:
ketchup, water, vinegar, Worcestershire sauce, brown sugar, salt, paprika, chili powder, pepper

Directions:
Ina a saucepan, combine the first nine ingredients; bring to a boil.
Reduce heat; simmer for 5 minutes, stirring occasionally.
Set aside half of the sauce.
Place chops on broiling pan rack.
Broil about 4 inches from the heat for 4 minutes on each side.
Brush with remaining sauce.
Continue broiling, turning and basting occasionally, for 3-4 minutes or until juices run clear.
Serve with reserved sauce.
White Chocolate-Coconut Cookies
Category: desserts
By jowolf2

Lime and coconut combine with white chocolate for a unique cookie experience.

Ingredients:
cooking spray
½ cup butter, softened
6 tablespoons brown sugar
6 tablespoons white sugar
1 large egg, beaten
1  fresh lime
1 cup all-purpose flour
1 cup white chocolate chips
½ teaspoon baking soda
1 pinch salt
2 cups finely shredded coconut, divided, or more to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Lightly spray 2 cookie sheets. Combine butter, sugars, and egg in a bowl using a wooden spoon, not an electric mixer. Grate lime zest into the mixture. Stir in 1/2 to 3/4 teaspoon lime juice. Combine flour, white chocolate chips, baking soda, and salt in a separate bowl. Mix in butter mixture until a stiff dough forms. Fold in 1 cup coconut. Place remaining coconut on a flat dish. Roll dough into ping pong ball-sized balls; roll in coconut. Arrange dough on the prepared cookie sheets; do not press down. Bake in the preheated oven until lightly browned around the edges, about 10 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 dozen cookies

Calories: 175.2
Fat: 11.8 g
Saturated fat: 8.5 g
Carbohydrates: 16.8 g
Sugars: 11.3 g
Dietary fiber: 1.5 g
Protein: 1.9 g
Cholesterol: 19.5 mg
Sodium: 74.7 mg
Pineapple  Berry "make Um Your Way" Muffins


Ingredients:
crushed pineapple, light sour cream, egg, butter, flaked coconut, flour, sugar, ground flax seeds, oatmeal, baking powder, cinnamon, nutmeg, salt, blueberries, pecans

Directions:
Set oven to 350 degrees.
In a small bowl combine the pineapple, sour cream, egg, melted butter until well blended. Stir in the coconut.
In a large bowl mix the dry items, flour through salt, and blend well.
Add the berries and nuts to the flour mix and toss to blend.
Make a well in the dry ingredients and pour in the wet blend.
Gently stir until just combined.
Spray oil into 12 cup muffin tin and add generous amount of the batter to each. (If there is too much batter left, make a small tin pan in addition, or could make 2 more muffins].
Bake for 30 - 35 minutes.
Mini Blueberry Pies


Ingredients:
blueberries, puff pastry, flour, sugar, vanilla extract, water, butter, sugar

Directions:
Preheat oven to 400°F.
Onto a flat work surface lightly dusted with flour, unfold one sheet of puffed pastry.  Lightly dust the surface of the pastry with flour.  With a rolling pin, lightly roll until square spreads to the size of a 12" x 12" square.  Slice into eight evenly sized squares.  Gently tuck squares into eight muffin cups, leaving the four corners of the squares loose at the top.
In a medium bowl, combine blueberries, flour, sugar, vanilla and water.
Spoon blueberry mixture into the pastry-lined muffin cups, filling each cup 2/3 full.  Loosely fold the corners of the exposed pastry over the berry mixture.
With a pastry brush, brush melted butter over each pie.  Then dust each with sugar.
Bake for 25 to 30 minutes or until the pie tops are lightly browned and puffed-crisp.
Cool for 1-2 hours.  Wait until the pies are sufficiently cool before removing from the pan.  If necessary, use a butter knife to gently work around the outside of each to remove.