xiaoxl/recipe_data huggingface dataset:
Monkey Butter (Monkey Jam)


Ingredients:
bananas, crushed pineapple, sugar, bottled lemon juice, salt

Directions:
Add all ingredients to a saucepan slicing bananas over the top.  Bring to a boil over medium heat, stirring often to prevent sticking.  Continue stirring and mashing your fruit to get a thick consistency; about 20-30 minutes.
Ladle hot jam into sterilized jars leaving 1/4 inch headspace.  Using a chopstick or plastic knife, pop any air bubbles.  Wipe rims spotlessly clean and place a sealing lid on top the jar.  Place your lid and rings on finger tight and process in a water bath canner for 15 minutes for pint jars and 10 minutes for half-pint jars.
If jar lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, or within one month of opening.
Note:  Product may turn a light pink hue.
Thai Peanut Soup


Ingredients:
onion, celery, carrot, butter, flour, lemongrass, red chile, chicken broth, unsweetened coconut milk, peanut butter, soy sauce

Directions:
Cook onion, celery, carrot and red pepper in butter until softened, about 5 minutes. Add the lemon grass, red chili, stir and cook for 1 minute.   Stir in the flour, and let cook for 1 minute, stirring all the time.
Add chicken broth, coconut milk and soy sauce, and stir to combine well.  Add the peanut butter.  Keep stirring until well combined (the peanut butter will go kind of stringy, but it will melt in after a bit].  Heat until hot and bubbly.
Serve with chopped fresh roasted peanuts and green onions as a garnish.
Slow Cooker Scalloped Potatoes with Ham
Category: side-dish
By Raquel Davis

If you like ham and potatoes, you'll love this creamy recipe! Its a big hit in my house, especially with my kids!

Ingredients:
3 pounds potatoes, peeled and thinly sliced
1 cup shredded Cheddar cheese
½ cup chopped onion
1 cup chopped cooked ham
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup water
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper

Directions:
Place sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion  and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture. Cover, and cook on High for 4 hours.

Prep time: 20 mins
Cook time: 4 hrs
Total time: 4 hrs 20 mins
Yields: 8 servings

Calories: 265.4
Fat: 10.2 g
Saturated fat: 4.7 g
Carbohydrates: 33.3 g
Sugars: 2.4 g
Dietary fiber: 3.9 g
Protein: 10.8 g
Cholesterol: 24.3 mg
Sodium: 633.9 mg
Candied Cucumber Rings (Great Use for Oversized Cucumbers)


Ingredients:
cucumbers, pickling lime, vinegar, alum, sugar, cinnamon sticks

Directions:
Remember to use a non reactive cooking pot when doing this recipe.  The metal will react with the lime and turn everything BLACK.
Combine cucumber rings, lime and 8 1/2 quarts of water in large container; let stand for 24 hours.
Drain, then rinse in clear water. Cover with water; let stand 3 hours; then drain.
Place cucumbers in large kettle; add 1 cup vinegar, food coloring, alum, and enough water to cover.  Bring to a boil, then simmer for 2 hours and drain.
Combine remaining 2 cups vinegar, 2 cups water, sugar, cinnamon and candy in large saucepan; bring to a boil, stirring until sugar in dissolved. Pour over cucumbers; let stand 24 hours.
Drain, reserving syrup.  Bring syrup to a boil; pour over cucumbers. Let stand for 24 hours.
Drain, reserving syrup.  Bring syrup to a boil; pour over cucumbers. Let stand for 24 hours. *This is the last day of soaking.
After last day of soaking then heat syrup and cucumbers. Pack into hot sterilized jars, covering cucumbers with syrup, leaving 1/2 inch head space. Cover with sterilized lids and bands screwing bands tight.
Creamy Tomato-Basil Soup
Category: soups-stews-and-chili
By Alok

Simple to prepare, delicious tomato-basil soup. Great for an easy lunch served with bread or grilled cheese!

Ingredients:
¼ cup butter
¼ cup olive oil
1 ½ cups chopped onions
3 pounds tomatoes - cored, peeled, and quartered
½ cup chopped fresh basil leaves
salt to taste
ground black pepper to taste
1 quart chicken broth
1 cup heavy cream
8 sprigs fresh basil for garnish

Directions:
Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes. Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 8 servings

Calories: 258.5
Fat: 23.9 g
Saturated fat: 11.5 g
Carbohydrates: 10.7 g
Sugars: 5.9 g
Dietary fiber: 2.7 g
Protein: 2.8 g
Cholesterol: 56 mg
Sodium: 62.4 mg
Pecan Pie Cupcakes


Ingredients:
pecans, all-purpose flour, brown sugar, butter, eggs

Directions:
Preheat oven to 350 degrees.
In a medium bowl, combine all ingredients and mix well.
Spray a miniature muffin tin with non-stick cooking spray. (The spray with flour in it works best!].
Fill each 3/4 full.
Bake in preheated oven for approx 18 minutes.
Pumpkin Cake With Cream Cheese Frosting


Ingredients:
Splenda granular, brown sugar, canola oil, solid pack pumpkin, all-purpose flour, baking powder, baking soda, ground cinnamon, ground cloves, salt, low-fat cream cheese, butter, vanilla, Splenda granular, confectioners' sugar, crystallized ginger, walnuts

Directions:
Spray a 13 x 9 inch non-stick cooking pan lightly with cooking spray and set aside.
Preheat oven to 350 degrees.
In a large bowl begin mixing the cake by adding the Splenda, brown sugar, oil, egg substitute and pumpkin.
Mix until well blended.
Add the flour, baking powder, baking soda, non-fat dry milk powder, cinnamon, cloves and salt; mixing well.
Pour batter into prepared pan and bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
Cook cake completely before frosting.
Prepare the frosting by beating the cream cheese, butter, vanilla, maple flavoring, Splenda and confectioners sugar in a medium bowl with electric mixer until well blended.
Frost cake, sprinkle with crystallized ginger and chopped walnuts.
Witch Hat Treats


Ingredients:
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Directions:
Melt semisweet chocolate according to the package instructions. Holding the open end of the cone, dip the bottom half at an angle into the melted chocolate. Immediately press candy pumpkins into the chocolate. Place the cone on waxed paper and let sit until the chocolate sets.
Frost the top and side surfaces of the doughnut with icing. Sprinkle the icing with nonpareils or sprinkles. Center the open end of the cone on the frosted doughnut. Use a sharp knife to cut candies or gum pieces into quarters and stick them around the bottom of the hat with icing.
Buttermilk Substitute
Category: everyday-cooking
By Tigerlilly

Why buy buttermilk when you can make your own cheap and easy at home?

Ingredients:
1 cup milk
1 tablespoon lemon juice

Directions:
Stir milk and lemon juice together in a bowl; let sit for 5 minutes.

Prep time: 5 mins
Total time: 10 mins
Yields: 1 cup

Calories: 125.8
Fat: 4.8 g
Saturated fat: 3.1 g
Carbohydrates: 12.7 g
Sugars: 11.8 g
Dietary fiber: 0.1 g
Protein: 8.1 g
Cholesterol: 19.5 mg
Sodium: 100.2 mg
Melissa's Green Chile Stew
Category: soups-stews-and-chili
By PAINTEDPONY

My sister-in-law from New Mexico made this for us over the holidays. Very delicious and satisfying - especially with home-made tortillas!

Ingredients:
1 tablespoon vegetable oil
1 pound ground beef
5 medium potatoes - peeled and cubed
1 (14.5 ounce) can stewed tomatoes
1 cup chopped green chile peppers
½ cup chopped onion
2 cups water
salt and pepper to taste

Directions:
Heat oil in a large stockpot over medium-high heat. Crumble beef into pot and cook, stirring frequently, until well-browned. Drain excess fat, and return to the stove. Add potatoes, stewed tomatoes, green chilies, onion, and water to the pot with the beef, and stir to combine. Bring to a boil, reduce heat, and simmer 1 hour to blend flavors. Season to taste with salt and pepper, and serve.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 319.6
Fat: 11.5 g
Saturated fat: 3.9 g
Carbohydrates: 38.6 g
Sugars: 5 g
Dietary fiber: 4.1 g
Protein: 16.4 g
Cholesterol: 46 mg
Sodium: 857.5 mg
Benedictine Sandwiches


Ingredients:
cucumber, onions, onion, cream cheese, salt, Tabasco sauce, mayonnaise

Directions:
Peel the cucumber, and remove the seeds.
Place in a food processor and pulse about 5-6  times until minced.  (I use my Pampered Chef handy chopper, chopping a few pieces at a time - about 15 chops].
Transfer cucumber to a small mixing bowl.
Chop onion in chopper or food processor, until finely minced.  Add to cucumber.
Add cream cheese, salt, food coloring and Tabasco, combining well.
With a biscuit cutter, cut rounds out of bread slices.
Spread a small amount of mayonnaise on bread rounds.  Top with cucumber mixture, spreading to edges.  Top with additional bread round.
Garnish with parsley or other herbs as desired.
Gingerbread Dough for House


Ingredients:
sugar, molasses, margarine, butter, cinnamon, ginger, milk, baking soda, flour

Directions:
FOR SNOW: 1 cup confectioner's sugar, 1/2 egg white and 1/2 teaspoons lemon juice.
You can use M&M candies, peppermint candy, Bassett's Licorice, gummy bears, Smarties and a lot of imagination.
GLUE:  melt sugar in a large frying pan, and dip the edges into the sugar and put together with mating part - very quickly.
Directions:.
Heat sugar, molasses, butter and spices in a pot on low heat.
Pour in the milk and let the mixture cool.
Mix the baking soda into the flour and the flour mixture into the liquids.
Make the dough.
Sprinkle some flour on top and cover with towel or plastic wrap.
Place in refrigerator for 24 hours.
While dough is sitting, design a house and cut out the walls, roof, doors, windows chimney etc. Out of cardboard.
Turn on the oven to 350 °F.
Roll out dough (not too thin!] and place cardboard pieces on top of dough and cut around the edge into wanted shapes.
Bake until golden brown for about 12-15 minute.
Put the house together and decorate.
Betsy's Mandarin Orange Salad
Category: salad
By DOREENB

This is a really delicious green salad, almonds and oranges add a special twist!

Ingredients:
½ cup vegetable oil
¼ cup cider vinegar
¼ cup white sugar
2 teaspoons dried parsley
1 teaspoon salt
1 pinch ground black pepper
½ cup sliced almonds
¼ cup white sugar
1 head red leaf lettuce - rinsed, dried and torn
1  red onion, chopped
1 cup chopped celery
2 (11 ounce) cans mandarin orange segments, drained

Directions:
In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper.  Cover and shake well.  Refrigerate until use. In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated.  Remove from heat, cool, and break apart.  Store at room temperature until ready to serve salad. In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

Prep time: 25 mins
Total time: 25 mins
Yields: 5 servings

Calories: 397
Fat: 26.8 g
Saturated fat: 3.8 g
Carbohydrates: 38.2 g
Sugars: 32.9 g
Dietary fiber: 3.4 g
Protein: 4 g
Sodium: 508.5 mg
Chocolate Oatmeal Chip Cookies
Category: desserts
By eerrrrtttttyyy

Moist, soft, and rich cookie that's always a hit!

Ingredients:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 cup white sugar
1 cup packed light brown sugar
2  large eggs
1 teaspoon vanilla extract
2 cups quick cooking oats
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Beat butter, white sugar, and brown sugar in a bowl with an electric mixer until light and fluffy. Beat the first egg into the butter until completely blended, then beat in vanilla extract with the last egg. Mix in flour mixture until just incorporated. Fold in oats and chocolate chips, mixing just enough to evenly combine. Drop tablespoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in preheated oven until cookies are set, 11 to 12 minutes. Cool in baking sheets for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 4 dozen cookies

Calories: 139.1
Fat: 6.6 g
Saturated fat: 3.9 g
Carbohydrates: 20.1 g
Sugars: 12.5 g
Dietary fiber: 1.3 g
Protein: 1.8 g
Cholesterol: 17.9 mg
Sodium: 88.3 mg
Easy No Bake Cookies
Category: desserts
By Kimberly Nielson

These are easy no bake cookies that call for any flavor of INSTANT pudding, so you can get a variety of flavors to suit your particular taste.

Ingredients:
2 cups white sugar
¾ cup butter
⅔ cup milk
1 (3.9 ounce) package instant chocolate pudding mix
3 ½ cups quick cooking oats
½ teaspoon vanilla extract

Directions:
Mix together the sugar, butter or margarine and the milk in a large pot and bring to a boil.  Boil for 2 minutes. Turn off heat and add in the pudding, oats and vanilla.  Mix well and let stand for 5 minutes. Drop by spoonfuls onto wax paper.

Yields: 3 - 4 dozen

Calories: 90.5
Fat: 3.4 g
Saturated fat: 1.9 g
Carbohydrates: 14.5 g
Sugars: 10.1 g
Dietary fiber: 0.7 g
Protein: 1 g
Cholesterol: 7.9 mg
Sodium: 54.7 mg
Creamy Mocha Cocktail


Ingredients:
amaretto liqueur, irish cream

Directions:
Place the cream, amaretto, Baileys, Tia Maria and ice in the jug of a blender and blend until smooth. Pour evenly among serving glasses.
Posh serving tip:
Place the chocolate topping in a small plastic bag. Cut a small hole in 1 corner of the bag and drizzle the top of each drink with chocolate in a zigzag pattern. Drag a toothpick vertically through the zigzag pattern to create a slightly marbled effect, otherwise just line the glasses with it.
Serve immediately.
Chef John's Antipasto Pasta Salad
Category: salad
By Chef John

An antipasto is a cold platter of meat, cheese, and vegetables which is served at the start of a meal before the pasta and other courses, but to save some time, I thought we'd add the pasta right into the antipasto to turn into a complete meal all by itself. You could serve this as a side dish, but with a hunk of crusty bread and a glass of wine, I'm not sure what else you'd need. Top with more parsley before serving.

Ingredients:
1 (16 ounce) package fusilli pasta
1 clove garlic, finely crushed
1  anchovy fillet
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
½ cup red wine vinegar, or more to taste
1 pinch salt and freshly ground black pepper to taste
1 teaspoon dried oregano
¼ teaspoon dried thyme
1 cup extra-virgin olive oil
⅓ cup julienned red onion
⅓ cup julienned jalapeno pepper
⅓ cup julienned pickled pepperoncini peppers
½ cup julienned fire-roasted red pepper
1 cup quartered baby artichoke hearts
½ cup sliced black olives
½ cup sliced green olives
¼ pound salami, julienned
¼ pound pepperoni, julienned
3 ounces deli-style ham, julienned
¼ pound provolone cheese, julienned
¼ cup freshly chopped Italian parsley
1 pint cherry tomatoes, quartered

Directions:
Bring a large pot of well salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Allow to cool in the colander for 5 to 10 minutes. While pasta cools, add garlic and anchovy to a large mixing bowl. Use a whisk or fork to crush the anchovy and garlic into a paste. Add Dijon mustard, mayonnaise, vinegar, salt, pepper, oregano, and thyme and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth, thick, and coats the back of a spoon. Pour cooled pasta into the bowl of dressing and toss with a large spoon until well coated. Stir red onion, jalapeno, pepperoncini, red pepper, artichokes, black olives, green olives into the salad. Add salami, pepperoni, and ham; mix thoroughly. Add Provolone cheese. Mix with a spoon thoroughly to combine. Wrap in plastic wrap and refrigerate until well chilled, 3 to 12 hours. Remove from the refrigerator, add chopped parsley and tomatoes, and mix thoroughly. Taste for seasoning and adjust if needed.

Prep time: 30 mins
Cook time: 20 mins
Total time: 3 hrs 55 mins
Yields: 12 servings

Calories: 484.8
Fat: 33.8 g
Saturated fat: 7.8 g
Carbohydrates: 32.2 g
Sugars: 1.9 g
Dietary fiber: 2.2 g
Protein: 13.9 g
Cholesterol: 31 mg
Sodium: 963.5 mg
Hamusta Soup
Category: soups-stews-and-chili
By Linda

This is an Iraqi Kurdish soup that is very popular in Israel.

Ingredients:
4 leaves Swiss chard, stalks discarded and leaves cut into wide ribbons
2 stalks celery, leaves removed and chopped and stalks cut into 1/4-inch slices
2 small zucchini, quartered lengthwise and thickly sliced
2 small carrots, peeled and sliced into rounds
1 large potato, peeled and cut into cubes
1 head garlic, cloves peeled and lightly smashed
9 tablespoons lemon juice
1 tablespoon white sugar  (Optional)
1 tablespoon salt
6.3 cups water

Directions:
Stir chard, celery, zucchini, carrots, potato, garlic, lemon juice, sugar, and salt together in a large pot; add water. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are fork-tender, about 15 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 6 servings

Calories: 96.3
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 22.4 g
Sugars: 5.2 g
Dietary fiber: 3.2 g
Protein: 3.2 g
Sodium: 1270 mg
Maple Mustard Scallops


Ingredients:
sea scallops, real maple syrup

Directions:
Preheat oven to 350°F, Place scallops 1" apart on a foil or parchment lined baking sheet with sides., Combine mustard & maple syrup., Liberally coat the scallops with mixture using a pastry brush., Bake 20-30 minutes, depending on size, until cooked through & opaque.
German Apple Pancake


Ingredients:
butter, apples, brown sugar, ground cinnamon, eggs, milk, flour, salt

Directions:
Preheat oven to 450º.
Melt butter in a 9 or 10 inch skillet with an ovenproof handle (cast iron works great].
Arrange apple slices in a single layer over butter.
Combine 2 tablespoons brown sugar with the cinnamon & sprinkle over the apples.
Cook over medium heat, stirring gently, until apples are slightly tender ( 5-6 minutes].
Beat eggs, milk, flour & salt till smooth; pour over apple mixture.
Bake for 8 minutes; remove from oven.
Lower temp to 375º.
Sprinkle remaining 2 tablespoons brown sugar over pancake.
Return to oven & bake till evenly browned; 8-10 minutes.
Loosen pancake around the edges & cut into wedges.
Brian's Chicken Noodle Soup


Ingredients:
chicken broth, water, chicken bouillon cubes, onion, carrot, butter, garlic cloves, mushrooms, bay leaf, dried oregano, dried basil, black pepper, salt, rice

Directions:
Put Onion, Carrots, Butter and Garlic in a soup pot and cook on low heat until onions are softened.  Approx 5 minutes.
Add Chicken Broth, Water, Chicken, Mushrooms, Bay Leaf, Oregano, Basil, Black Pepper and Salt to pot. Bring to a boil and boil for 20 minutes, covered.
Add rice and cook for 20 minutes.
Add noodles and cook for 10 minutes or until noodles are done.
Remove Bay Leaf.  You can add more water if you like.
Philly Steak Sandwich
Category: main-dish
By SWIZZLESTICKS

These sandwiches are delicious. I purchase steak that has been sliced for making stir-fry, which takes a little less time, but achieves the same results.

Ingredients:
1 pound beef sirloin, cut into thin 2 inch strips
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon dried basil
3 tablespoons vegetable oil
1  onion, sliced
1  green bell pepper, julienned
3 ounces Swiss cheese, thinly sliced
4  hoagie rolls, split lengthwise

Directions:
Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef. Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper. Preheat oven on broiler setting. Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 640.9
Fat: 38.4 g
Saturated fat: 13.7 g
Carbohydrates: 39.5 g
Sugars: 5.5 g
Dietary fiber: 3.4 g
Protein: 35.3 g
Cholesterol: 95.5 mg
Sodium: 717.3 mg
Creamy Spinach & Mushroom Risotto


Ingredients:
butter, onion, water, heavy cream, monterey jack cheese

Directions:
Melt butter in medium saucepan on medium-high heat. Add mushrooms and onion; cook and stir 2 minutes or until onion begins to soften.
Stir in water and Rice Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 20 minutes. Stir in cream and cheese; cover and cook 5 minutes longer or until rice is tender. Stir in spinach. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.
Nutrition information (Amount per serving]: Calories: 417, Cholesterol: 69mg, Sodium: 1075mg, Protein: 9g, Total Fat: 21g, Fiber: 2g, Carbohydrate: 48g.
Smoked Salmon Salad


Ingredients:
smoked salmon, cucumbers, lemon, carrot, beetroot, spinach

Directions:
Grate the carrot.
Slice the cucumber lengthways with a potato peeler.
Slice the smoked salmon.
Add all the ingredients to a plate and serve with fresh lemon juice or our sesame salad dressing.
Sauteed Parmesan Chicken Breasts


Ingredients:
boneless chicken breasts, parmesan cheese, butter, dry white wine, tomatoes

Directions:
Cut chicken breasts into strips., Put parmesan cheese in a bowl, dredge each strip to coat well., Melt butter in skillet., Add chicken and cook 1 minute each side over medium heat or until golden., Put chicken on warm plate., Stir in wine, scrape bottomm of pan and add tomato., Cook at medium high heat for about 2 minutes until thickened., Salt and pepper to taste., Pour onto chicken and serve!
Baked Geel Rys (Yellow Rice)


Ingredients:
basmati rice, turmeric, cinnamon, salt, white sugar, lemon slices, butter, boiling water

Directions:
Preheat oven to 350°F  In large casserole dish, combine rice, tumeric, cinnamon, salt, sugar.  Stir to distribute spices even.  Pour boiling water over rice, add butter, stir to mix, and add 2 lemon slices (with rind], thickly sliced, on top.  Make sure there are no seeds in lemon slices.  Cover dish and put in oven, bake for 25 to 35 minutes until water is absorbed and rice is tender.
You can also make this with brown rice, just increase amount of water to 6 cups and increase cooking time to 45 to 60 minutes.
Sorta Greek Salad W/ Dressing


Ingredients:
iceberg lettuce, tomatoes, cucumber, pitted black olives, feta cheese, olive oil, lemon, sugar, garlic powder, garlic clove

Directions:
For Salad:.
Wash all vegetables.
Chop lettuce according to your taste and place in large salad bowl.
Chop tomatoes and olives, slice cucumbers and add both to salad bowl.
Crumble feta into small pieces and add to salad.  I use anywhere from 4 to 6 ounces.
Mix well.
For the Dressing:.
Combine all ingredients in a small bowl and whisk well.  Allow dressing to sit for anywhere from 15 minutes to an hour to allow flavors to meld.  Before pouring on salad I remove the raw garlic pieces.