xiaoxl/recipe_data huggingface dataset:
Healthier Chicken Pot Pie IX
Category: meat-and-poultry
By MakeItHealthy

More carrots, some parsley, low-fat milk and less butter make this delicious chicken pot pie a healthier dinner in-a-bowl.

Ingredients:
1 pound skinless, boneless chicken breast halves - cubed
1 ½ cups sliced carrots
1 cup frozen green peas
½ cup sliced celery
3 tablespoons butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup low-fat (1%) milk
¼ cup chopped Italian parsley
2 (9 inch)  unbaked whole wheat pie crust

Directions:
Preheat oven to 425 degrees F (220 degrees C). Combine chicken, carrots, peas, and celery in a saucepan. Cover with water. Boil until chicken is no longer pink in the middle and vegetables are fork tender, about 15 minutes. Remove from heat, drain, and set aside. Cook and stir onions in butter in a saucepan over medium heat, until soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley and remove from heat. Set aside. Place chicken mixture in bottom pie crust; pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape. Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 1 9-inch pie

Calories: 318.3
Fat: 16.4 g
Saturated fat: 4.8 g
Carbohydrates: 26.8 g
Sugars: 3.8 g
Dietary fiber: 2.2 g
Protein: 15.3 g
Cholesterol: 43.1 mg
Sodium: 712.4 mg
T's Sweet Potato Fries
Category: side-dish
By Wannabe Gardener

These fries are a healthy alternative to the old standard French fries. The Italian seasoning and lemon pepper add an interesting twist to this vegetable.

Ingredients:
4  sweet potatoes, cut into large French fries
1 tablespoon water
2 teaspoons Italian seasoning
½ teaspoon lemon pepper
1 pinch salt and pepper to taste
2 tablespoons olive oil

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place the cut sweet potatoes into a microwave-safe dish with the water. Cook on in the microwave for 5 minutes on full power. Drain off liquid, and toss with Italian seasoning, lemon pepper, salt, pepper, and olive oil. Arrange fries on a baking sheet in a single layer. Bake for 30 minutes, turning once, or until fries are crispy on the outside.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 174.1
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 26.7 g
Sugars: 5.5 g
Dietary fiber: 4.2 g
Protein: 2.1 g
Sodium: 129.6 mg
Smoky Hawaiian Chicken Salad


Ingredients:
boneless chicken breasts, celery, pineapple tidbits, raisins, Miracle Whip

Directions:
Toss the first five ingredients together until the almond chips coat all of the ingredients.
Fold in the Miracle Whip and blend well.
Chill for a minimum of an hour before serving in order to let the flavors develop (cooking time is actually chill time].
Serve a large scoop on a bed of lettuce with buttery crackers.
Mushrooms in a Rich Tomato-Onion Sauce


Ingredients:
button mushrooms, olive oil, onion, green chili pepper, garlic paste, ground cumin, ground coriander, chili powder, salt, tomato paste, water, fresh chives

Directions:
Wipe the mushrooms with damp paper towels and slice.  Heat the oil in a medium saucepan over medium heat.  Add the onion and chile and cook, stirring, for 5-6 minutes, until the onion is softened but not brown.  Add the garlic paste and cook, stirring, for 2 minutes.
Add the cumin, coriander, and chile powder and cook, stirring, for 1 minute.  Add the mushrooms, salt, and tomato paste and stir until the ingredients are blended.  Sprinkle the water evenly over the mushrooms and reduce the heat to low.  Cover and cook for 10 minutes, stirring halfway through.  The sauce should have thickened, but if it appears runny, cook uncovered, for 3-4 minutes, or until you achieve the desired consistency.  Transfer to a serving dish, sprinkle the chives on top, and serve immediately.
Spring Rolls


Ingredients:
ground pork, spring onions, Chinese cabbage, carrot, corn kernels, bean sprouts, soy sauce, chili sauce

Directions:
Heat oil in a wok.
Add mince and stir-fry until browned.
Add vegetables and sauces and stir-fry for 2 minutes or until tender.  Set aside to cool for 5 minutes and drain the liquid.
Beat lightly the egg white.
Place 1 heaped tablespoon of mixture along the corner of 1 spring roll sheet.
Brush edges with egg white.  Roll up the sheet from the corner, folding in the edges to enclose the filling.
Repeat with remaining mixture and sheets.
Place spring rolls on an oven tray lined with baking paper.  Spray with oil.
Cook in a very hot oven (240C] for 20 minutes or until golden.
Serve with dipping sauce, like sweet chilli or similar.
Tomato-Basil Salad
Category: salad
By lutzflcat

Simple salad with fresh taste and nice presentation.

Ingredients:
4  tomatoes, sliced
1  onion, sliced and halved
¼ cup fresh basil leaves, or to taste
½ cup shredded mozzarella cheese
2 tablespoons olive oil
1 tablespoon lemon juice
¼ teaspoon oregano
salt and ground black pepper to taste

Directions:
Place tomato slices around the edge of a plate overlapping slightly, tucking in halved onion slices and basil leaves between tomato slices. Put shredded mozzarella cheese in center of plate. Whisk olive oil, lemon juice, oregano, salt, and black pepper together in a bowl; drizzle over tomatoes.

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

Calories: 130.5
Fat: 9.3 g
Saturated fat: 2.4 g
Carbohydrates: 8.2 g
Sugars: 4.7 g
Dietary fiber: 2 g
Protein: 4.9 g
Cholesterol: 9 mg
Sodium: 133.7 mg
Macaroni and Cheese (Dinosaur BBQ)


Ingredients:
onions, green pepper, garlic, flour, water, half-and-half, sharp cheddar cheese, colby cheese, American cheese, pecorino romano cheese, kosher salt, lemon pepper, sugar, yellow mustard, white vinegar, Tabasco sauce, elbow macaroni, pecorino romano cheese

Directions:
Heat oil in a large pot. Add onions and peppers; cook until they are translucent. Add garlic and cook until fragrant. Stir in flour. Add water and half-and-half. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
Using an immersion blender, puree this mixture until it is smooth (*if using a regular blender, work in batches, filling the pitcher only half-full, since the liquid will be hot]. Slowly add cheeses to warm pureed mixture, making sure all cheese is melted before adding more. Once cheese is completely melted, add salt, lemon pepper, sugar, mustard, vinegar and Tabasco. Stir to combine.
Cook 1 1/2 pounds of dried elbow macaroni in boiling water, according to manufacturer's instructions. Cook until al dente, not completely soft.
Combine hot, cooked pasta and sauce in large mixing bowl; stir well to combine. Pour entire mixture into a greased 10-inch-by-12-inch pan (or a 9-inch-by-13-inch one]. Top with 8 ounces. of shredded cheddar cheese and 2 tablespoons of Pecorino Romano cheese.
Place under broiler until top is golden brown and bubbling. Serve immediately.
Country Fried Minute Steaks


Ingredients:
butter, margarine

Directions:
DO NOT DEFROST THE STEAKS, they must be frozen when cooked, otherwise they become a bit tough.
Melt the shortening.  Lower heat to medium or medium high.
Dip FROZEN steaks in the Italian dressing, next into the crumbs until meat is completely covered.
Pan fry meat in hot shortening over medium-high heat, long enough to brown both sides, no more than 2 minutes per side, and if the steak is very thin, that would be too long!
Raisin Walnut Wheat Bread


Ingredients:
whole wheat flour, all-purpose flour, all-purpose flour, instant yeast, sugar, salt, water, shortening, raisins, walnuts, confectioners' sugar, milk, vanilla extract

Directions:
In large mixing bowl or mixer bowl, add the whole wheat flour and the non-flour dry ingredients.
Pour in the hot water and add the shortening.
Beat with a wooden spoon 150 strokes or with the mixer flat blade for 2 minutes.
Stir in the fruit and nuts.
Add the flour slowly, mixing with a wooden spoon and then by hand until a rough, soft mass is formed.  If using a mixer, use dough hook and add flour until dough forms a soft ball around the hook and moves with it.
Knead for 10 minutes, adding flour if too wet and a little water if too dry.
Place dough in a clean, oiled bowl and let it rise until doubled in volume.  Another test is when a finger poked into it leaves a dent that remains.
Divide the dough into 3 equal pieces and gently roll into 3 strands, 20 inches long.  If the dough resists stretching, cover and wait 10 minutes until the dough relaxes. The strands should be tapered at the ends.
Braid the strands loosely and seal the ends, tucking them under.
Cover the loaf with plastic wrap and let it rise until doubled in volume at room temperature.  I place the loaf in the fridge overnight and the next day I let it warm and rise for about and hour and a half.
Heat oven to 375F about 20 minutes before baking.
Bake on a baking stone or baking sheet for about 30 minutes or until 200F internal temperature and remove and cool on a wire rack.
Mix the topping ingredients and spread or drizzle on the loaf while the loaf is still slightly warm.
The President’s Pumpkin Bread


Ingredients:
all-purpose flour, sugar, baking soda, ground cinnamon, ground cloves, ground nutmeg, salt, eggs, solid pack pumpkin

Directions:
Pre-heat oven to 350 degrees. Grease and flour a 10 inch tube bundt cake pan or 2 9-inch cake pans.
Sift together dry ingredients (flour, sugar, baking soda and spices] into a large bowl and form a well in the center.  Add eggs and oil. Using a mixer on low blend ingredients. Add pumpkin and continue mixing until the pumpkin is fully incorporated.  Fold batter into the cake pan.
Bake for one hour or until a toothpick inserted in the center comes out clean.  Baking time is for the bundt cake pan and should be adjusted if you make this as a layer cake.
Cool cake in pan for 15 minutes before turning out onto a plate.
Laura's Dip
Category: appetizers-and-snacks
By lhealy

I got this blue cheese dip recipe from a friend of my sister's. Everyone loves it, even kids. Serve it with crackers and veggies.

Ingredients:
1 (16 ounce) package small curd cottage cheese
1 (8 ounce) container sour cream
.66 cup crumbled blue cheese
2  green onions, chopped
dried dill weed to taste

Directions:
In a medium bowl, mix small curd cottage cheese, sour cream, blue cheese, green onions and dill weed. Cover and chill in the refrigerator 6 hours, or overnight, before serving.

Prep time: 10 mins
Total time: 6 hrs 10 mins
Yields: 4 cups

Calories: 39.7
Fat: 2.9 g
Saturated fat: 1.8 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Protein: 2.6 g
Cholesterol: 7.3 mg
Sodium: 99.5 mg
Baked Mushroom Risotto


Ingredients:
chicken broth, bay leaves, unsalted butter, onion, dried porcini mushrooms, table salt, arborio rice, garlic cloves, saffron thread, dry white wine, parmesan cheese, ground black pepper, cremini mushrooms

Directions:
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Bring the broth and bay leaves to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the lowest possible heat.
2. Melt the butter in a large saucepan over medium heat. Add the onion, porcinis and ½ teaspoon salt and cook until lightly browned, about 9 minutes. Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes. Stir in the garlic and saffron (if using] and cook until fragrant, about 15 seconds. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.
3. Spread the rice mixture into a 9 by 13-inch baking dish. Pour the warm broth over the top. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
4. Saute cremini mushrooms over medium high heat until browned, about 10 minutes. Stir theParmesan and mushrooms into the baked risotto. Season with salt and pepper to taste.
Tonga Toast (Rainforest Cafe)


Ingredients:
bananas, strawberries, sugar, cinnamon, egg, milk, vanilla, whipped butter, maple syrup, pecans

Directions:
Mix the sugar, milk, cinnamon, egg, and vanilla in a shallow pan. ( Another way I've seen this is to leave the sugar and cinnamon out of this step mix them together and then sprinkle them over the toast after it has cooked, whatever sounds good to you, I've done them both].
Dip each slice of bread, flipping it over to saturate both sides.
Fry in a frying pan that has been preheated on medium heat with a little butter in the bottom of the pan.
Brown both sides, remove from heat and garnish each slice of bread with 1/2 a banana and 2-3 strawberries and  desired amounts of butter and syrup and nuts  -- enjoy.
Hedgiehog's Tandoori Chicken


Ingredients:
chicken, chicken pieces, onion, ginger paste, garlic cloves, plain yogurt, paprika, cumin, lemon juice, salt, chili powder, pepper, nutmeg

Directions:
Put onion, garlic and ginger in food processor and blend.
add yogurt, lemon juice and spices.
pulse lightly.
make diagonal cuts across each large piece of chicken.
in Plastic bag, combine chicken and marinade mixture.
Marinate in refrigerator for a minimum of 8 hours; ideally overnight.
Prepare grill; spray with non stick spray.
remove chicken from marinade and discard marinade.
cook chicken until juices run clear.
serve with rice pilaf and fresh vegetables for a lovely meal.
Pierogi and Vareniki Dough


Ingredients:
all-purpose flour, cake flour, eggs, salt, water

Directions:
Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms.
Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.]
Cover with plastic wrap and let rest at room temperature at least 30 minutes.
Decorator Frosting I
Category: desserts
By Jean Higginbotham

This is a pure white wedding cake frosting. You can double the recipe if you have a sturdy mixer.  Add milk according to purpose; you need less if you are making flowers or borders than if you are just covering a cake.  Remove what you need for decorating before you thin the rest down for frosting.

Ingredients:
1 cup shortening
4 cups confectioners' sugar
4 tablespoons milk
1 ½ teaspoons almond extract

Directions:
Combine all ingredients in a mixing bowl.  Beat on low speed of electric mixer until well blended and very smooth.

Yields: 3 cups

Calories: 317.7
Fat: 17.2 g
Saturated fat: 4.3 g
Carbohydrates: 41.9 g
Sugars: 41.2 g
Protein: 0.2 g
Cholesterol: 0.4 mg
Sodium: 2.5 mg
Pomegranate-Ginger Muffins


Ingredients:
flour, sugar, baking powder, salt, crystallized ginger, Crystallized Ginger, fresh lemon zest, pomegranate seeds, milk, egg, butter, sugar

Directions:
Preheat oven to 425F.
Grease 12 muffin tins.
Mix dry ingredients (sugar, flour, baking powder, salt] in a large bowl.
Mix wet ingredients (milk, egg, oil/butter, lemon zest] in a medium bowl.
Make a"well" in your dry ingredients and pour in your wet ingredients until just mixed.
Overmixing will make your muffins tough.
You may want to undermix it a bit and finish your mixing with the next step when you add the pomegranate/ginger.
Fold in pomegranate seeds and ginger.
Spoon into greased muffin tins.
Sprinkle tops with sugar, which will caramelize in the oven and make a lovely sugary top.
Bake for 10-15 minutes until puffed and golden and a toothpick inserted into the center of a muffin comes out clean.
Let cool for 5-10 minutes in the tin, then remove and cool on a cookie rack, or serve.
You may use mini-muffin tins or jumbo muffin tins, but the cook time will vary.
Muffins tend to need to be watched carefully, regardless.
Another possibility might be to mix some powdered ginger (a small amount, it is strong] with your sugar topping.
Hoisin Glazed Chicken Thighs


Ingredients:
five-spice powder, Hungarian paprika, kosher salt, garlic, pepper, dry mustard, chicken thighs, hoisin sauce, soy sauce, honey, ginger, garlic, five-spice powder

Directions:
Combine all rub ingredients except chicken in a small bowl; rub over both sides of chicken.
Heat grill.  Combine all glaze ingredients in small bowl.  Grill chicken, covered, over medium heat or coal 4-6 minutes or until lightly browned, turning once.
Reduce heat to low.  Grill, covered an additional 15 to 20 minutes or until no longer pink in center, turning and brushing with glaze every 5 minutes.
Buff- a -Enchiladas


Ingredients:
chicken, flour tortillas, salsa verde, monterey jack cheese

Directions:
Preheat oven to 400°F.
Remove chicken from bones (breast only] and shred (2 cups].
Microwave tortillas on HIGH for 30 seconds or until warm. Combine soup and salsa verde; spread 1/2 cup in bottom of 13- x 9-inch baking dish.
Combine Buffalo dip and chicken; divide chicken mixture evenly down center of tortillas. Roll each tortilla around filling; place seam side down in dish. Top enchiladas with remaining soup mixture; sprinkle with cheese.
Cover dish with foil; bake 25–30 minutes or until center is hot and bubbly. Serve.
Pancakes


Ingredients:
plain flour, baking powder, caster sugar, milk, eggs, butter, peanut butter, lemon

Directions:
Sift flour and baking powder into a large bowl. Stir in sugar.
Whisk milk, eggs and butter together.
Add to flour mixture, and use a wooden spoon to mix until well combined.
Cover and stand batter for 15 minutes.
Heat a non-stick frying pan over medium heat, and brush pan with a little extra butter.
Pour 1/3 cup of batter into pan and use a spoon to spread batter out to a 12cm (diameter] circle.
Reduce heat to low, and cook for 2 to 3 minutes, or until bubbles start to appear on surface.
Turn and cook for a further 2 minutes, or until cooked through.
Wrap pancake in a clean tea towel to keep warm.
Repeat with remaining batter, greasing pan in between pancakes.
Chili Con Kasha


Ingredients:
olive oil, onion, garlic clove, green bell pepper, crushed tomatoes, buckwheat groats, dry red wine, vegetable broth, kidney beans, chili powder, ground cumin, cilantro, bay leaf, salt, sour cream, scallions, cheddar cheese

Directions:
In a large soup pot, heat olive oil over medium-high heat.  Add onions and cook, stirring occasionally, until soft, about 3 minutes.  Add garlic, bell pepper, and tomatoes.  Cover and cook 5 minutes.  Add kasha, wine, and broth.  Stir to blend.  Cook, covered, 5 minutes.  Add kidney beans, chili powder, cumin, cilantro, and bay leaf.  Cover and cook over medium-low heat for 40 minutes.
Add mushrooms.  Add salt to taste.  Simmer for 5 minutes.  Discard bay leaf and cilantro.
Serve hot.  If desired, serve with sour cream, chopped scallions, and grated cheese on the side.
Green Goddess Chive Dressing
Category: side-dish
By Lori

Can be used with mixed greens, chicken salad, salmon and sliced tomatoes.  My family rated it 9 out of 10.  Hope yours will too!

Ingredients:
½ cup mayonnaise
½ cup sour cream
⅓ cup chopped fresh chives
1  chopped green onion
1 clove garlic, peeled
1 tablespoon tarragon vinegar
1 teaspoon chopped fresh tarragon
1 teaspoon white sugar
1 teaspoon Worcestershire sauce

Directions:
In a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and Worcestershire sauce and blend until smooth.  Season to taste with salt and pepper.  Cover and refrigerate until serving.  It will keep up to three days in the refrigerator.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 1/3 cups

Calories: 107.1
Fat: 11.2 g
Saturated fat: 2.8 g
Carbohydrates: 1.7 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 9.2 mg
Sodium: 74.5 mg
Bland Basic Muffins


Ingredients:
all-purpose flour, sugar, baking soda, salt, milk, egg, vanilla

Directions:
Preheat oven to 370 degrees F. Grease Muffin cups or use muffin liners.
In a bowl, mix together all the dry ingredients.
Make a well in the centre and pour in the milk.
Start with 1 cup of milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
Spoon into muffin cups until full. Put Muffin cups in oven for 15-20 minutes or until toothpick inserted into center comes out clean.
Bean with Bacon
Category: soups-stews-and-chili
By Karena

A great winter soup.

Ingredients:
1 (16 ounce) package dried navy beans
9 cups water
1 pound bacon
2  onions, chopped
2 stalks celery, chopped
4 teaspoons chicken bouillon
1  bay leaf
⅓ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cloves
1 (16 ounce) can diced tomatoes
4 cups water

Directions:
Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside. Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon. Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes,  4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours. Stir in the tomatoes with their juice. Serve.

Prep time: 15 mins
Cook time: 2 hrs 20 mins
Total time: 2 hrs 35 mins
Yields: 6 servings

Calories: 630.7
Fat: 35.3 g
Saturated fat: 11.5 g
Carbohydrates: 52.2 g
Sugars: 6.5 g
Dietary fiber: 19.6 g
Protein: 26.6 g
Cholesterol: 51.5 mg
Sodium: 987.1 mg
Butternut Squash and Tomatoes for Crock Pot


Ingredients:
olive oil, leek, salt, pepper, navy beans, Rotel Tomatoes, lowfat mozzarella cheese, bacon

Directions:
Heat oil in non-stick skillet. Add chopped leek and saute for about 5 minutes, or until soft. Mix with butternut squash chunks and add to crockpot. (Tip - half squash with sharp knife, scrape clean with spoon, and heat in 350 degree Fahrenheit oven on baking sheet sprayed with non-stick cooking spray, cut side down, for 15 minutes. Let cool, then peel and cut into chunks].
Add salt and pepper (to taste] and 2 teaspoons herbes de provence.
Top with beans and tomatoes, in that order. Cover and cook on low for 8-9 hours. Can be kept warm for up to 2 hours.
Serve topped with mozzarella cheese and sprinkled with crumbled bacon, if desired.
Moroccan Flatbread


Ingredients:
dry yeast, warm water, all-purpose flour, kosher salt, onions, parsley, olive oil, paprika, ground cumin, kosher salt, crushed red pepper flakes, canola oil

Directions:
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add flour and 3/4 teaspoon of salt to yeast mixture; stir with a a mixer equipped with dough hooks or use a wooden spoon until smooth. Turn dough out onto a lightly floured surface; knead a few minutes, until flour is fully incorporated. Shape dough into a ball; spray inside of a bowl with cooking spray and place the dough ball inside it. Seal bowl with plastic wrap and allow to rest at room temperature for an hour.
Heat a pan on medium with 1 tablespoon of olive oil. Saute the onions in the pan for a few minutes, until the onions become translucent. Allow to cool somewhat before proceeding to next step.
Combine onion, parsley, remaining olive oil, paprika, cumin, 1/2 teaspoon of salt, and crushed red pepper. Mix thoroughly into a paste.
Cut dough into 8 equal portions. Start with one portion and cover remaining dough with a wet kitchen towel to prevent drying.  Flatten each portion until very thin and shape into a square. Spoon 1 tablespoon onion mixture in center of dough. Fold left and right sides of dough together until they meet in the middle. Fold top and bottom sides together in the same way, wetting the dough if needed to get the flaps to stick. Repeat for remaining dough portions and onion mixture.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 4 flatbreads to pan; cook for 2 minutes on each side or until crisp and golden. Transfer flatbreads to cooling rack. Repeat procedure with remaining 1/2 teaspoon oil and 4 flatbreads. Serve immediately.