xiaoxl/recipe_data huggingface dataset:
Crab Fritters
Category: appetizers-and-snacks
By FoodieGeek

Crab fritters are fried and served with a garlic and horseradish dipping sauce. Super simple, yet elegant enough to serve to company!

Ingredients:
¾ cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
2 cloves garlic, peeled
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives
2 cups oil for frying
1 cup hush puppy mix
½ cup milk
1  egg
1 pound cooked lump crabmeat

Directions:
In the container of a food processor, combine the mayonnaise, mustard, horseradish, garlic, and lemon juice. Process until well blended. Transfer to a bowl, stir in chives, cover and refrigerate until ready to serve. Heat the oil in a heavy saucepan or deep fryer to 375 degrees F (190 degrees C). Stir together the hush puppy mix, milk and egg until smooth. Fold in the crab. Drop tablespoonfuls of the batter into the hot oil. Fry until golden brown, 2 to 3 minutes, turning once if needed. Drain on paper towels. Serve fritters with the garlic sauce.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 20 fritters

Calories: 293.8
Fat: 11.9 g
Saturated fat: 1.9 g
Carbohydrates: 21 g
Sugars: 3.3 g
Dietary fiber: 0.4 g
Protein: 24.9 g
Cholesterol: 108.2 mg
Sodium: 991.2 mg
Mexican Layer Dip


Ingredients:
chili powder, cinnamon, low-fat sour cream, chunky salsa, garlic powder, dried cilantro, lettuce, tomatoes, green bell peppers, cheddar cheese

Directions:
In small saucepan, combine refried beans, chili with beans, chili powder, and cinnamon. Combine well and heat through.
Spread in bottom of pie plate. Dollop sour cream on top of first layer and spread evenly.
In small saucepan, combine salsa, garlic powder, dried cilantro, and onion flakes.
Dollop on top of sour cream of spread evenly.
Layer lettuce on top of salsa.
Combine diced tomatoes, pepper, and onion. (Use more or less of the three as long as the total amount comes between 1/4 cup and 6 tbsp].
Top lettuce with the tomato, pepper, and onion.
Top the veggies with the cheese.
Microwave for 30 seconds to 1 minute, until the sides bubble.  The cheese does not need to melt on top. Dig in!
Italian Crock Pot Roast


Ingredients:
celery, onion, carrot, garlic cloves, parsley, bay leaves, tomato paste, red wine vinegar, Worcestershire sauce, sugar

Directions:
Place veggies in crock pot., Pierce beef, from top, 2" deep, eight times., Shove a garlic clove half and parsley into each slit., Add beef to pot., Mix remaining ingredients and pour over top., Cook on low heat for 8 hours.
Cafe Mexicano


Ingredients:
heavy cream, cinnamon, nutmeg, sugar

Directions:
In four coffee cups, pour 1 teaspoon chocolate syrup in each.
In large mixing bowl, combine heavy cream, 1/4 t. cinnamon, nutmeg and sugar, and whip until soft peaks form.
Stir remaining 1/2 t. cinnamon into hot coffee. Divide the coffee evenly between the 4 mugs and stir each to blend the coffee with chocolate syrup.
Top each cup with spiced whipped cream and serve immediately.
Slow Cooker Oxtail Soup
Category: soups-stews-and-chili
By Nina Eisenberg Kirz

This is a family favorite one-dish meal, great in the winter.

Ingredients:
2 tablespoons butter, or as needed
1 pound beef oxtail, cut into pieces
1  onion, chopped
½ (750 milliliter) bottle red wine, or to taste
water to cover
1 pound potatoes, peeled and cubed
2  carrots, chopped
2 ribs celery, chopped
1 cup green beans
1 (14.5 ounce) can stewed tomatoes
salt and ground black pepper to taste

Directions:
Heat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is until browned, 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture into slow cooker; add water to cover. Set slow cooker to Low; cook soup for 8 hours. Add potatoes, carrots, celery, and green beans; cook soup for 4 hours more. Cool soup slightly; refrigerate until fat has risen to top and solidified, about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup on stove before serving.

Prep time: 20 mins
Cook time: 12 hrs 10 mins
Total time: 13 hrs 30 mins
Yields: 1 -cup servings

Calories: 210.7
Fat: 6.9 g
Saturated fat: 3.5 g
Carbohydrates: 18.7 g
Sugars: 4.4 g
Dietary fiber: 3.2 g
Protein: 11 g
Cholesterol: 38.8 mg
Sodium: 241.3 mg
Peppered Lemon Chicken Pasta


Ingredients:
spaghetti, unsalted butter, chicken breast, fresh lemon juice, salt, green onion

Directions:
Break spaghetti in half; cook according to package directions in 4-quart saucepan.
Drain; remove pasta from pan; keep warm.
Melt butter in same pan until sizzling; add chicken.
Cook over medium-high heat, stirring often, until chicken is golden brown, about 6-8 minutes.
Stir in lemon juice, salt and ground red pepper.
Return cooked spaghetti to pan; toss to coat.
Remove from heat, stir in green onions.
Variation: Fresh, unpeeled, uncooked shrimp can be substituted for chicken.
Hamburger Skillet Dinner a Fresh Take on Hamburger Helper


Ingredients:
lean ground beef, onion, garlic clove, zucchini, fresh mushrooms, water, dried basil, sugar, oregano, spaghetti, mozzarella cheese, cheddar cheese

Directions:
Scramble-fry ground beef, onion and garlic in large non-stick frying pan 3-5 minutes.
Add zucchini and mushrooms.
Cook for 6-7 minutes, stirring occasionally, until beef is no longer pink.
Drain.
Add water, spaghetti sauce, basil, sugar and oregano.
Heat until boiling.
Add pasta.
Reduce heat.
Cover.
Simmer for 30 minutes or until pasta is tender but firm and liquid is mostly absorbed.
Add mozzarella cheese.
Stir until melted.
Turkey Pot Pie With Cheddar Biscuit Crust


Ingredients:
onion, carrots, celery ribs, parsnip, thyme, unsalted butter, mushroom, flour, turkey meat, flour, baking powder, baking soda, salt, black pepper, extra-sharp cheddar cheese, parmesan cheese, butter, buttermilk

Directions:
Filling:
Cook onion, carrots, celery, parsnip and thyme in butter with salt and pepper in a 3 - 4 quart oven proof shallow pot. Stir occasionally, cook until almost tender, about 10 - 12 minutes.
Add mushrooms and cook, stirring, until tender, 5 - 7 minutes.
Sprinkle with the flour and cook, stirring constantly, for 2 minutes.
Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes.
Stir in turkey, peas, salt and pepper to taste.
Remove from heat while making biscuits.
Biscuit crust:
Preheat oven to 400°F.
Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture.
Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal.
Stir in buttermilk. Stir only until a dough forms.
Assembly:
Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling.
Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown.
Remove from heat and let stand for about 10 minutes before serving.
Chef Filip's Sourbread
Category: bread
By CHEF FILIP

This recipe for sour starter is original and can not be found in any book. Follow the recipe step by step and allow yourself to make this unique recipe to a tasty end.

Ingredients:
1 ¼ cups all-purpose flour
1 ½ cups water
½ teaspoon malt powder
½ teaspoon honey
7 ½ cups bread flour
4 ¼ cups water
2 teaspoons malt powder
2 ½ cups sourdough starter
5 ⅛ cups bread flour
1 ½ cups water
¼ cup gluten
2 teaspoons malt powder
4 teaspoons salt

Directions:
To begin the starter, mix together 1 1/4 cups flour, 1 1/2 cups water, 1/2 teaspoon malt and 1/2 teaspoon of honey. Mix well, cover and leave at room temperature for 24 hours. Repeat the process for days 2 and three. On day four, add to the starter: 7 1/2 cups of flour, 4 1/4 cups of water and 2 teaspoons of malt. Mix well, cover and keep at room temperature for 24 hours. Repeat this process the next day,  BUT only let the dough sit for 5 hours, then refrigerate it. Be aware that your starter will stay usable for 5 days. After this period, you will have to refresh the starter by taking 2 pounds of the batter and starting again from day 4. At last, the starter is complete and now we can make the bread! In a large bowl or in the bowl of a 5 quart stand  mixer, combine 2 1/2 cups of the starter, 5 1/8 cups of bread flour, 1 1/2 cups water, 1/4 cup gluten, 2 teaspoons malt and 4 teaspoons of salt. Mix everything together into a uniform dough. Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. For more experienced bread bakers, the dough should pass the windowpane test: Stretch the dough between your fingers till you have a very thin membrane, if the dough is elastic enough the membrane will not break or tear apart. Cover the bowl with a towel and let rest for 30 minutes. Divide the dough into two equal pieces and form into rounds. Cover again and let rest for 1 hour. Grease any pans you wish to use. Give the loaves their final shape - loaves, baguettes or round and place onto the prepared pans. Let the loaves rise until double in size. Spritz with water occasionally to keep from drying. Preheat the oven to 475 degrees F (240 degrees C).  Spray loaves generously with water. Bake for about 45 minutes, or until the loaf makes a hollow sound when tapped on the bottom. If after 20 minutes the loaves appear to be taking on too much color, reduce the temperature to 425 degrees F (220 degrees C). After baking, cool loaves on a wire rack. BON APPETIT!

Prep time: 5 days
Cook time: 45 mins
Total time: 5 days
Yields: 2 loaves

Calories: 211.4
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 41.7 g
Sugars: 1 g
Dietary fiber: 1.7 g
Protein: 8.2 g
Cholesterol: 0.2 mg
Sodium: 474 mg
Rhinelander Beans


Ingredients:
bacon, white vinegar, sugar, salt, onion, black pepper, cabbage, French style green beans

Directions:
Fry bacon until crisp in a large fry pan or electric skillet and remove bacon.
Leave drippings in pan and add vinegar, sugar, salt, pepper, onions, and cabbage; simmer covered 15 minutes.
Crumble bacon and add to cabbage, along with beans, and mix well.
Heat through before serving.
Easy Oven Stew (Low Cal/Low Fat)


Ingredients:
boneless beef round steak, canola oil, potatoes, carrots, celery rib, onion, stewed tomatoes, quick-cooking tapioca, black pepper

Directions:
In a dutch oven, brown the meat in oil., Add the next 8 ingredients., Cover and bake at 300 degrees for 4-5 hours, stirring twice., Add the peas during the final 30 minutes of baking.
Tomato-Basil Chicken Breasts


Ingredients:
all-purpose flour, salt, pepper, boneless skinless chicken breast halves, olive oil, pasta, fresh basil

Directions:
In a shallow bowl, combine the flour, salt and pepper.
Coat chicken with flour mixture. In a nonstick skillet, brown chicken in oil over medium heat; drain.
Cook pasta according to package directions.
Meanwhile, pour soup over chicken.
Bring to a boil.
Reduce heat; cover and simmer for 5 minutes or until chicken juices run clear.
Drain pasta; top with chicken and sauce.
Sprinkle with basil if desired.
Bourbon Glaze
Category: side-dish
By SEPTANE

This glaze is great on grilled chicken or salmon.

Ingredients:
1 cup bourbon whiskey
½ cup brown sugar
1 cup ketchup
2 teaspoons Worcestershire sauce
¼ cup white vinegar
1 tablespoon lemon juice
½ teaspoon minced garlic
1 pinch dry mustard
salt and pepper to taste

Directions:
In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste. Use to baste meat, especially chicken or salmon, while cooking.

Prep time: 5 mins
Total time: 5 mins
Yields: 3 cups

Calories: 52.5
Carbohydrates: 7.2 g
Sugars: 6.8 g
Protein: 0.2 g
Sodium: 117.4 mg
Spicy Fish With Avocado-Chipotle Sauce and Skillet Potato Cake


Ingredients:
olive oil, fresh dill, sour cream, ground cumin, chipotle hot sauce, kosher salt, pepper, mashed potatoes, water, green onion, panko breadcrumbs, eggs, kosher salt, pepper, olive oil

Directions:
Spicy Fish With Avocado-Chipotle Sauce:
Preheat large sauté pan on medium 2-3 minutes. Season fish on both sides with seafood seasoning (wash hands].
Place oil in pan, then add fish; cook 3-4 minutes on each side or until145°F (or opaque and separates easily].
Chop dill; combine with remaining ingredients until blended. Serve sauce over fish.
Skillet Potato Cake:
Prepare potatoes (with the water] following package instructions.
Slice green onions; place in medium bowl. Stir in potatoes, 1/2 cup cheese, 1/4 cup bread crumbs, eggs, salt, and pepper.
Preheat large non-stick sauté pan on medium 2-3 minutes. Place oil in pan, then sprinkle remaining 1/2 cup bread crumbs over bottom of pan; spread potato mixture evenly in pan.
Top with remaining 1/2 cup cheese; cook 12-15 minutes or until center is set and cake begins to pull away from sides of pan. Invert potato cake onto serving plate; let stand 4-5 minutes to cool before slicing. Serve.
Pasta Masquerade


Ingredients:
water, onion, carrot, zucchini, rotini pasta, mozzarella cheese

Directions:
Brown meat in large skillet.
Water, vegetables, spaghetti sauce and pasta. Bring to boil. Reduce heat to medium; simmer 20 min., stirring occasionally.
Stir in cheese just before serving.
TIP:  If not using extra lean ground beef, you will probably want to drain the ground beef and return to skillet before adding in the rest of the ingredients for step 2.
Root Beer Bbq Sauce


Ingredients:
ketchup, fresh lemon juice, Worcestershire sauce, dark brown sugar, light molasses, lemon, rind of, ground ginger, ginger, garlic powder, garlic, onion powder, cornstarch, liquid smoke

Directions:
Combine all ingredients in heavy medium saucepan.
Bring to boil over medium heat, stirring occasionally.
Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes.
If sauce isn't desired personal preference thickness, add some cornstarch mixed in water to thicken it up.
Cool slightly.
Transfer to bowl.
Cover and refrigerate.
(Can be made 2 weeks ahead; keep refrigerated.].
Jack Daniels Flank Steak Recipe


Ingredients:
garlic clove, dry mustard, butter

Directions:
Score the flank steak with a sharp knife about 1/8-inch deep in a diamond pattern then set aside.
Mash the garlic with the mustard.
Stir in the whiskey.
Pour mixture over steak and refrigerate covered overnight.
Set out at room temperature for 2 hours before cooking.
Grill using charcoal or gas grill.
Cook over high heat 3 to 5 minutes per side dotting each side with butter while cooking.
Slice the steak immediately by cutting across the grain into 1/4-inch thick slices.
Sprinkle with salt and pepper.
Strawberry Puree


Ingredients:
fresh strawberries, sugar, honey

Directions:
Wash, dry, and stem berries.
Place in food processor or blender.
Process until liquid with pulp.
If desired or needed, sweeten with sugar or honey.
Use as a topping or in recipes calling for puree.
Note: 1 pint berries will yield about 1 1/2 cups puree.
Frozen berries can be used the same way, thaw for about 15 minutes before processing.
Note: 1 pound package of frozen berries will yield about 2 cups puree.
Ricardo's Pizza Crust
Category: bread
By Richard Maloy

This is a magnificent Italian flavored crust for the bread machine.

Ingredients:
1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons olive oil
3 tablespoons white sugar
1 teaspoon salt
2 ½ cups bread flour
2 teaspoons minced garlic
2 ¼ teaspoons active dry yeast
½ teaspoon dried oregano
½ teaspoon dried basil leaves

Directions:
Combine water, olive oil, sugar, salt in pan of bread machine  Add flour, then sprinkle garlic on flour.  Lastly add yeast. Turn machine on dough cycle.  As the dough mixes, sprinkle on oregano and basil until it suits you for color and taste.  Let mix for about 15 to 30 minutes. Let the dough rest from 5 to 30 minutes. The longer it rests, the thicker and more tasty the crust. Meanwhile, preheat oven to 475 degrees F (245 degrees C). Roll out dough on a lightly floured surface. Spray a large pizza pan with nonstick cooking spray.  Place dough on pan and add your choice of pizza toppings. Bake in preheated oven until golden brown, about 12 to 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 15 mins
Yields: 1 - 16 inch crust

Calories: 177.8
Fat: 4.7 g
Saturated fat: 0.7 g
Carbohydrates: 29.2 g
Sugars: 3.9 g
Dietary fiber: 1.1 g
Protein: 4.5 g
Sodium: 234.6 mg
Homemade Garlic Cheddar Cheese Bread


Ingredients:
milk, butter, flour, active dry yeast, sugar, salt, cheddar cheese, garlic powder

Directions:
Heat milk and butter to 120°F Combine half of flour, yeast, sugar, salt, milk and butter mixture, cheese, and garlic powder in a large bowl.
Knead with a mixer fitted with a dough hook at highest speed for 3 minutes.
Add the rest of the flour and continue kneading for 3 more minutes.
If the dough seems too sticky, slowly add more flour until the stickiness is corrected.
Place dough in a greased bowl, and spray the top of the dough with cooking spray.
Cover and let rise for one hour.
Punch the dough down and let it rest for 10 minutes.
Divide dough in half and form one loaf each in two greased 9 x 5 inch standard loaf pans.
Cover the pans with plastic wrap and allow dough to rise for 45-60 minutes.
Preheat oven to 375°F Bake loaves for 10 minutes; then turn oven down to 350F and bake for 30-35 minutes longer, until the breads are browned.
Cool in the pans for 5-10 minutes; turn out onto a wire rack and allow to cool for a minimum of 5-10 more minutes so the bread firms up enough to be cut.
Sweetbreads
Category: everyday-cooking
By Norma

Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.

Ingredients:
1 pound beef sweetbreads
½ cup all-purpose flour
1 cup oil for frying
salt and pepper to taste

Directions:
Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour. Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 373.4
Fat: 28.8 g
Saturated fat: 8.7 g
Carbohydrates: 11.9 g
Dietary fiber: 0.4 g
Protein: 15.4 g
Cholesterol: 253.1 mg
Sodium: 109.3 mg
Strawberry Watermelon Slushies


Ingredients:
watermelon, fresh strawberries, granulated sugar, lemon juice

Directions:
Combine the first four ingredients in a blender., Process until smooth., Gradually add ice, whilst continuing to blend until in a slushie form., Serve immediately.
Roasted Beet Salad


Ingredients:
arugula, beets, red onion, orange, olive oil, walnuts

Directions:
Preheat oven to 375.
Wash beets. Drizzle whole beets with 1 tablespoons olive oil, season with salt and pepper and wrap in a tin foil pouch. Roast for 1 hour or until fork tender. Peel beets, cut into slices and set aside.
Whisk together the reserved juice from segmenting the orange, balsamic vinegar and 1 tablespoons olive oil. Season dressing with salt and pepper.
Combine sliced beets, orange segments, red onion and dressing in a bowl.
Spoon the beet salad over a bed of arugula and top with chopped walnuts and crumbled goat cheese.
Classic Shortcakes


Ingredients:
all-purpose flour, sugar, baking powder, salt, unsalted butter, heavy cream, plain yogurt, heavy cream, granulated sugar

Directions:
Preheat oven to 425 degrees; line a baking sheet with parchment paper.
Whisk flour, sugar, baking powder, and salt together in a bowl.
Cut butter into flour mixture using a pastry blender until butter is the size of peas.  Stir cream and yogurt together in a second bowl, add to the flour mixture, and blend with a fork just until doough comes together.  Pat out dough on a lightly floured surface into a circle about 1" thick.  Using a 2 1/2" round cutter, cut out as many shortcakes as possible and place on prepared baking sheet.  Gently press scraps into a 1"-thick circle and cut remaining biscuits.
Brush with cream and sprinkle with sugar.  Bake until golden, about 15 minutes.
Fudgecake


Ingredients:
eggs, butter, caster sugar, cocoa powder, walnuts, sultana, vanilla

Directions:
Put biscuits in to a plastic bag and seal end, with a rolling pin crush them till they are broken in to small pieces.
Lightly beat eggs.
In a small pot gently melt butter and stir in the sugar and cocoa.
Remove from heat, cool to lukewarm and stir in the eggs.
Return to the heat and stir until the mixture is smooth and thick and just starting to boil.
Remove from heat and stir in walnuts, sultanas and vanilla.
Then stir in biscuit crumbs.
Mix well and press lightly into a lightly buttered sponge roll tin.
Set aside in a cool place for a couple of hours.
Ice with your fav chocolate butter icing and cut into bars.
Low-Fat Chicken Fried Rice


Ingredients:
brown rice, carrot, onion, pepper, margarine, butter

Directions:
"Boil bag of rice for about 1-2 min less than the box states (mine said 10-12 minutes and I boiled 9 minutes].  spray small pan with pam and scramble egg whites.  In a larger pan, add butter or margarine, onion, and carrots.  Cook on medium heat for 3-4 minutes.  Add cooked rice, eggs, chicken, pepper, and liquid aminos.  Mix well and simmer about 3 minutes.  Serve."
Tempeh Gyros
Category: world-cuisine
By veggiesdontbite

Traditional seasonings, traditional taste, traditional food. A meal your whole family will love. Authentic Greek cooking at its finest. I only use non-GMO organic silken tofu.

Ingredients:
1 cup vegetable broth
2 tablespoons soy sauce
2 tablespoons lemon juice
2 teaspoons dried oregano
2 teaspoons ground thyme
1 ½ teaspoons minced garlic
1 (8 ounce) package tempeh
4 (6 inch) whole-wheat pitas
1 dash pink Himalayan salt
1 dash ground black pepper
2 small cucumbers, peeled and grated
1 (12.3 ounce) package silken tofu
1 tablespoon (packed) fresh dill
1 teaspoon minced fresh garlic
salt and ground black pepper to taste
2  tomatoes, sliced
½  red onion, thinly sliced

Directions:
Combine vegetable broth, soy sauce, lemon juice, oregano, thyme, 1 1/2 teaspoons garlic, Himalayan salt, and dash of pepper in a large bowl. Bring a saucepan of water to a boil. Cut tempeh in half and add to the boiling water. Boil for 10 minutes to remove any bitter taste. Transfer tempeh to a cutting board and allow to cool slightly. Cut tempeh into 1/4-inch slices and place them in the vegetable broth marinade. Cover with plastic wrap and marinate in the refrigerator 8 hours to overnight, stirring occasionally to be sure tempeh is covered with marinade. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Transfer marinated tempeh slices to the prepared baking sheet. Bake in the preheated oven, turning halfway through, until golden brown and beginning to crisp at the edges, 30 to 35 minutes. Place pitas in the hot oven until warmed through, 3 to 5 minutes. Squeeze excess water from cucumbers using a paper towel. Place tofu, cucumbers, dill, 1 teaspoon garlic, salt, and pepper in a food processor. Blend until tzatziki is well mixed. Adjust seasonings if desired. Assemble a gyro by placing 1/4 of tempeh slices, tomatoes, and red onions on top of a pita. Cover with tzatziki. Repeat with remaining tempeh, tomatoes, onion, and pita.

Prep time: 20 mins
Cook time: 48 mins
Total time: 9 hrs 8 mins
Yields: 4 servings

Calories: 384.6
Fat: 10.6 g
Saturated fat: 2 g
Carbohydrates: 53.9 g
Sugars: 6.6 g
Dietary fiber: 7.4 g
Protein: 25.1 g
Sodium: 1085.9 mg