xiaoxl/recipe_data huggingface dataset:
Easy Authentic Spanish Rice
Category: side-dish
By Megan

My family loves a variety of ethnic foods, but this is one of their favorites. My niece, who is of Spanish descent, lives with us and has tweaked my old Spanish rice recipe to make it just like her grandma's. My mother-in-law has also added this recipe to her school meals menu (minus the jalapeno), and it is a hit with the students and faculty.

Ingredients:
6 tablespoons butter
2  onions, chopped
2  jalapeno peppers, chopped  (Optional)
2 (14.5 ounce) cans Mexican-style diced tomatoes, undrained
1 cup uncooked white rice
salt and ground black pepper to taste
½ cup sour cream, or as desired  (Optional)
½ cup shredded Cheddar cheese, or as desired  (Optional)

Directions:
Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.

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

Calories: 253
Fat: 14.3 g
Saturated fat: 8.9 g
Carbohydrates: 26.7 g
Sugars: 1.4 g
Dietary fiber: 1.9 g
Protein: 5.2 g
Cholesterol: 36.6 mg
Sodium: 521.7 mg
Overnight Blueberry French Toast


Ingredients:
butter, light cream cheese, fresh blueberries, frozen blueberries, eggs, milk, real maple syrup, ground cinnamon

Directions:
Butter a 13x9-inch glass baking pan generously.
Tear bread into one-inch cubes; place half into prepared pan.
Evenly distribute cream cheese pieces over bread; cover with blueberries.
Place remaining bread cubes on top.
In a large bowl, beat together eggs, milk, syrup and cinnamon; pour over bread cubes.
Cover with foil and refrigerate overnight.
In the morning, preheat oven to 350F degrees.
Remove casserole dish from fridge and bake, covered, for 30 minutes.
Remove foil and bake for an additional 30 minutes or until lightly browned on top and centre is set.
Cut into squares and serve with maple syrup.
Aida's Single Pie Crust


Ingredients:
all-purpose flour, sugar, salt, butter, shortening

Directions:
In a large bowl mix together the flour, sugar, and salt.
Cut in the butter until there are large crumbles.
Cut in the shortening until incorporated. The crumbles do not have to be uniform in size.
Add the ice water by tablespoon just until the dough can be shaped into a ball.
Form the dough into a disk, wrap in plastic wrap and let in rest in the refrigerator.
Roll to the desired size on a floured surface, place in pie plate, and pierce the bottom with fork tines.
While preheating the oven, put a cookie sheet in the oven. Place the pie plate on this hot surface while baking to ensure a flaky bottom crust.
Manhattan Clam Chowder


Ingredients:
bacon, clams, dry white wine, onion, carrots, celery, garlic cloves, dried thyme, dried parsley, canned whole tomatoes, tomato paste, potatoes, Tabasco sauce

Directions:
"In a large pot, saute bacon until brown and crispy. Pour off 1/2 the fat.  Add the onion, carrots,celery, thyme and parsley and saute for about 3 minutes (or until softened].  Add tomatoes, tomato paste and garlic, cook for 2 minutes.  Add wine and clam nectar.  Bring to a boil.  Add the potatoes, reduce heat, and simmer for about 10 minute  or until potatoes are tender.  Stir in clams and cook for a few more minutes (to heat the clams].  Serve with nice crusty rolls."
Sweet Green Bean Bundles


Ingredients:
green beans, bacon, allspice, brown sugar, butter

Directions:
Reserve juice from green beans (I only use 2/3 of the bean juice].
Take ½ slice of bacon and lay 10-12 green beans in middle.  Wrap bacon around bundle of beans and weave the toothpick through the bacon to hold it together.
Lay bundles in a jellyroll type pan.
Mix 1/3 cup brown sugar with bean juice and pour over bean bundles.
Pour melted butter over all.
Sprinkle allspice on bacon.
Bake at 350 for 20 minutes and turn bundles.
Sprinkle with allspice and bake 15 minutes.
(You can reduce the cooking time and turn the broiler on for a couple of minutes to brown bacon].
Creamy Chicken Enchiladas


Ingredients:
boneless skinless chicken breasts, season salt, diced tomatoes with mild green chilies, 2% low-fat milk, ground cumin, chili powder, garlic powder, dried oregano, cream cheese, flour tortillas

Directions:
Place chicken breasts into saucepan. Fill with water until breasts are covered. Add in season salt. Bring to a slow boil. Cover, reduce heat & simmer 20 minutes. Set aside & shred once cooled.
In a large bowl, combine the tomatoes, soups, milk and remaining seasonings. Transfer 1/2 the mixture into another bowl; add chicken and cream cheese.
Spread a thin layer of soup mixture into greased 13-in. x 9-in. baking dish.
Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dish.
Pour remaining soup mixture over tops. Sprinkle with cheese.
Bake uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted.
TIP: Can freeze a casserole for up to 3 months! To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Creamy Mashed Potatoes


Ingredients:
potatoes, morton lite salt, dried parsley flakes, fresh ground black pepper, garlic powder

Directions:
Place peeled potatoes in a large pot and cover with water., Cover, simmer for 30 minutes, or until potatoes are tender., Drain, but reserve cooking liquid., Mash potatoes with a potato masher., Add 1/2 cup hot reserved cooking liquid and remaining ingredients., Mash until well blended.
Slow Cooked  / Crock Pot Pulled Pork


Ingredients:
boneless pork shoulder, water, onion, apple cider vinegar, ketchup, light molasses, sweet paprika, spicy brown mustard, Worcestershire sauce, ground cayenne pepper, black pepper, salt, liquid smoke flavoring

Directions:
Switch on the crockpot to the LOW setting.
Combine all ingredients in a medium mixing bowl (except pork].
Place pork shoulder in crock pot. Pour sauce over pork to coat.
Cover and cook with lid on for approximately 8-10 hours on low or overnight. Cook until very tender and falling apart. *I often do this overnight.
Remove pork from crock and cool enough for handling. When cooled, pull apart with fingers or forks. Put back in crock, keep warm until ready to serve.
For a thicker sauce, add 1/2 C ketchup and 1/2 C your favorite BBQ sauce.
Serve on soft buns and smother with a creamy coleslaw recipe#421991.
Cantonese Chicken


Ingredients:
boneless skinless chicken breast, ketchup, soy sauce, liquid honey, lemon juice, water

Directions:
Arrange chicken in dish just big enough to hold 2 breasts flat., Mix remaining ingredients well., Spoon over chicken, cover and marinate in fridge at least 1 hour., Turn chicken over and marinate at least 1 more hour., Bake, covered at 375* for 20 minutes., Baste chicken and bake uncovered for about 20 more minutes or until tender.
Bacon Biscuit Cups


Ingredients:
milk, egg, cream cheese, swiss cheese, green onion, bacon, green onion

Directions:
Beat cream cheese, milk and egg at medium speed with an electric mixer until blended.
Stir in cheese and green onion.
Set aside.
Separate biscuits into 10 portions.
Pat each portion into a 5 inch circle, and press on bottoms and up sides of greased muffin cups, forming a 1/4 inch edge.
Sprinkle evenly with half of bacon, and spoon cream cheese mixture evenly on top.
Bake at 375 degrees at 22 minutes or until set.
Sprinkle with remaining bacon,lightly pressing into filling.
Remove immediately from pan, serve warm.
Garnish if desired with sliced onions.
Champit Tatties: Scottish Mashed Potatoes


Ingredients:
potatoes, water, butter, fresh chives, nonfat sour cream, fresh curly-leaf parsley, oats, crisp bacon

Directions:
In a medium saucepan, melt butter and saute potatoes, turning to coat.
Stir in the chives and just enough water to keep potatoes from sticking to the pan.
Cover and simmer for 20-25 minutes until potatoes are done; check periodically and add a little water as needed to prevent potatoes from scorching.
Mash potatoes in the pot (no need to drain]; stir in salt & pepper to taste, and the sour cream.
Serve Champit Tatties hot & garnished with snipped fresh parsley, or top with skirlie - oats fried in butter or crisp crumbled bacon, as desired.
Tuscan Chard and Cannellini Bean Soup
Category: soups-stews-and-chili
By Callinectes Sapidus

This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese).

Ingredients:
2 slices smoked bacon, finely chopped
1  onion, chopped
1 clove garlic, minced
¼ teaspoon freshly grated nutmeg  (Optional)
⅛ teaspoon crushed red pepper flakes  (Optional)
6 cups chicken broth, or more as needed
1 (15 ounce) can cannellini beans, drained and rinsed - or more to taste
2 tablespoons chopped sun-dried tomatoes
2 ounces Parmesan cheese rind
1 bunch red or white Swiss chard
¼ cup uncooked small pasta, such as orzo or pastina
5  large fresh sage leaves, minced
5 leaves fresh basil, coarsely chopped   (Optional)
1 tablespoon grated Parmesan cheese, divided  (Optional)
1 tablespoon extra-virgin olive oil, divided  (Optional)

Directions:
In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes. Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes. Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 6 servings

Calories: 215.2
Fat: 9.7 g
Saturated fat: 3.5 g
Carbohydrates: 22.2 g
Sugars: 2.9 g
Dietary fiber: 4.4 g
Protein: 9.9 g
Cholesterol: 13.5 mg
Sodium: 493.7 mg
Creamy Orzo


Ingredients:
orzo pasta, olive oil, shallot, garlic clove, diced tomatoes, parmesan cheese

Directions:
Bring a heavy large saucepan of salted water to boil over high heat.  Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes.
Drain - reserving 1 cup of the cooking liquid.
Meanwhile, heat oil in heavy large pan frying pan over medium heat. Add the shallot and garlic, saute until until tender (about 2 minutes].
Add the tomatoes and cook until tender (5-8 minutes].
Stir in cream and peas.
Add orzo and toss to coat.
Remove from heat; add the Parmesan to the pasta mixture and toss to coat.
Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved pasta water to maintain a creamy consistency.
Season with salt & pepper.
Ginger-Lime Pear Cobbler


Ingredients:
sugar, ground ginger, fresh pears, crystallized ginger, lime juice, butter, flour, sugar, baking powder, lime zest, salt, ground ginger, milk

Directions:
In a large bowl, combine the sugar and the ground ginger. Stir in the pears, crystallized ginger and lime juice; set aside.
Pour the butter into an ungreased 11 by 7 inch baking dish.
In a small bowl, combine the flour, sugar, baking powder, lime zest, salt and ginger. Stir in milk.
Pour over butter, but do not stir. Spoon pear mixture over the top.
Bake at 350 for 50-55 minutes or until bubbly and golden brown. Cool for 10 minutes before serving.
Greek Green Beans
Category: side-dish
By COLEE576

A nice mix of green beans, onion, and tomatoes simmered until soft and delicious! Just like Ya Ya used to make!

Ingredients:
¾ cup olive oil
2 cups chopped onions
1 clove garlic, minced
2 pounds fresh green beans, rinsed and trimmed
3 large tomatoes, diced
2 teaspoons sugar
salt to taste

Directions:
Heat the olive oil in a large skillet over medium heat. Cook and stir the onions and garlic in the skillet until tender. Mix the green beans, tomatoes, sugar, and salt into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 242.6
Fat: 20.6 g
Saturated fat: 2.9 g
Carbohydrates: 14.6 g
Sugars: 5.6 g
Dietary fiber: 5.2 g
Protein: 3 g
Sodium: 11.8 mg
Poor Man's Ground Elk Meat Wellington


Ingredients:
Worcestershire sauce, egg, mozzarella cheese

Directions:
Unroll crescent rolls and roll seams together.
Mix Elk meat, egg, bread crumbs, Worcestershire sauce and onion soup mix and spread over dough.
Sprinkle the cheese over meat and lay thin slices of ham over the cheese.
Roll and pinch ends together and put on clay stone (a pizza stone will work].
Bake at 375 degrees F.
for 45 min.
and let stand for 20 minutes.
Slice and serve.
Will serve six adults.
Treacle Scones
Category: bread
By KALEXIS

These scones are best served hot with lashings of butter.

Ingredients:
3 ⅔ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1 tablespoon white sugar
¼ cup butter
¾ cup treacle or molasses
1 cup milk, or as needed

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Sift the flour, baking soda, cream of tartar and sugar into a bowl. Rub in butter until it is in crumb-sized pieces. Make a well in the center and pour in the treacle and milk. Stir into a soft dough. Roll out on a floured surface and cut in to rounds with a biscuit cutter. Place on a baking sheet. Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 scones

Calories: 247.9
Fat: 4.6 g
Saturated fat: 2.7 g
Carbohydrates: 46.8 g
Sugars: 13.5 g
Dietary fiber: 1 g
Protein: 4.7 g
Cholesterol: 11.8 mg
Sodium: 149.1 mg
Marmalade Butter


Ingredients:
unsalted butter, orange marmalade, kosher salt

Directions:
Combine the butter, orange marmalade, and salt in the bowl of an electric mixer fitted with the paddle attachment.
Serve at room temperature.
Vegetable Pot Pie (Vegan)


Ingredients:
potatoes, carrots, onion, seitan, flour, soymilk, whole wheat flour, unbleached white flour, salt, water

Directions:
Steam potatoes, carrots, and onion until tender.
Add vegetable protein and peas.  Mix lightly.
Place this mixture in a casserole dish and set aside.
Combine Cream Sauce ingredients in a bowl.
Pour Cream Sauce ingredients into a saucepan and cook on low to medium heat, stirring constantly until thickened.
Pour Cream Sauce over vegetables in casserole dish.
Start pie crust by mixing whole wheat flour, unbleached white flour and salt together in a bowl.
Blend together oil and water and then add this liquid mixture to the dry mixture (flours and salt]. Stir.
Roll out between two sheets of wax paper.
Cover vegetables and cream sauce in casserole dish with pie crust.
Bake in the oven, 424-450 degrees F, for 20 minutes or until nicely browned.
Disappearing Apple Cake


Ingredients:
flour, baking soda, salt, cinnamon, eggs, sugar, vanilla, walnuts, apples, lemon juice

Directions:
Preheat oven to 350 degrees.
Grease and flour 13x9 inch pan.
Peel and slice the apples. Slices can be 1/8 of an inch or so.
Stir lemon juice into apples and let sit while you prepare the rest of the cake.
Combine eggs, sugar, oil and vanilla.
Combine dry ingredients and add to batter.
Stir in apples.
Spread into 13x9 pan and bake at 350 degrees for 30-40 minutes or until center of cake is set.
Chunky Tomato Cheese Pie


Ingredients:
tomatoes, tomatoes, cheddar cheese, parmesan cheese, flour, sugar, seasoning salt, black pepper, cheese slice

Directions:
Set oven to 375 degrees.
Fit pastry into a 9-inch pie plate and flute edges.
In a small bowl mix together the bread crumbs, about 3 tablespoons Parmesan cheese, flour and sugar.
In a bowl toss together the tomato cubes, cheddar cheese cubes, seasoned salt and pepper.
Add in the bread crumb mixture; toss until well combined.
Transfer the tomato mixture into the prepared pie pastry in the pie plate.
Bake for about 30 minutes, or until the cheese cubes melt and the tomato cubes are soft.
Remove from oven and top with tomato slices, overlapping slices if necessary.
Sprinkle the tomato slices with black pepper, salt and about 3 tablespoons grated Parmesan cheese.
Top with the cheddar cheese slices in a decorative pattern.
Return to oven and bake for about 10 minutes longer.
Cut in wedges and serve.
Delicious!
War Cake


Ingredients:
brown sugar, water, raisins, vegetable shortening, cinnamon, nutmeg, ground cloves, flour, salt, baking powder, baking soda, walnuts

Directions:
Put the first 7 ingredients in a heavy gauge saucepan and bring to a boil.
Cook gently for 5 minutes and remove from heat and let cool until mixture is comfortably cool to your finger.
Preheat oven to 350 degrees F.
Grease and flour 2 loaf pans.
Sift together flour, salt, baking soda, and baking powder.
Add them to the cooled sugar mixture, beat well.
Stir in walnuts.
Bake for 45 minutes or toothpick comes out of center clean.
Cool in pans 10 minutes and then turn out on plate and cool completely.
Anastasia's Pirozhki


Ingredients:
water, sliced apples, fresh cranberries, sliced apples

Directions:
Defrost dinner roll dough.
Make cranberry sauce with cranberries, water, sugar and apples. Cook 5-7 minutes at medium heat.
Flatten individual dough ball.  Stuff a Teaspoon of cranberry mixture into ball.
Fold berry mixture into flattened dough ball, squeezing the edges to make a turnover shape.
Place turnovers on cookie sheet, with space for them to rise.  Let them rise in a warm place for 1 hour.
Place turnovers in a preheated 350 oven. Cook for 7-10 minutes or until light brown.
You may also use this basic recipe, to make different flavors of pirozhki.
Slow Cooker Green Beans and Potatoes
Category: side-dish
By Jesi A.

This easy dish is one of our favorite summertime meals, fresh green beans and potatoes thrown in a slow cooker!

Ingredients:
1 pound fresh green beans, trimmed
1 pound small new potatoes, halved
water to cover
2 (1 inch) cubes salt pork, or more to taste

Directions:
Layer green beans and potatoes in the bottom of a slow cooker. Add just enough water to barely cover. Top with salt pork. Cover and cook on Low until tender, 6 to 8 hours.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 6 servings

Calories: 101.7
Fat: 2.3 g
Saturated fat: 0.8 g
Carbohydrates: 18.6 g
Sugars: 1.6 g
Dietary fiber: 4.2 g
Protein: 3 g
Cholesterol: 2.3 mg
Sodium: 49.4 mg
Campfire Baked Potatoes
Category: side-dish
By Lowcountry Chef

This brings back memories of summers with my grandfather.  Serve them with salt, pepper, and additional butter.

Ingredients:
4 medium baking potatoes
¼ cup butter, softened

Directions:
Poke each potato several times all over with a fork.  Smear each potato with 1 tablespoon of butter, then double wrap in aluminum foil.  Bury the potatoes in the hot coals.  Allow to cook for 30 to 60 minutes until soft.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 potatoes

Calories: 265.7
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 37.2 g
Sugars: 1.7 g
Dietary fiber: 4.7 g
Protein: 4.4 g
Cholesterol: 30.5 mg
Sodium: 94.5 mg
Coconut Muffins


Ingredients:
flour, sweetened flaked coconut, sugar, baking powder, baking soda, salt, light coconut milk, eggs, butter, vanilla extract

Directions:
Combine flour, coconut, sugar, almonds, baking powder, orange peel, baking soda, and salt in a large bowl.
In another bowl, blend the coconut milk, eggs, butter, and vanilla.
Pour the egg mixture into the dry ingredients and blend well.
Divide batter into 12 muffin cups and bake for 15 minutes at 400 degrees.
Croatian Pork Jelly


Ingredients:
ham hocks, peppercorns, sea salt, bay leaves, red wine vinegar, cold water, carrot, onion

Directions:
Carefully trim and clean the meat and place all pieces in a large pot with peppercorns, salt and bay leaves.
Cover with water, 2-3 fingers above the ingredients, add red wine vinegar.  Bring to a boil and then reduce the heat to low. Slowly simmer for 1 hour and 30 minutes until all of the meat is half cooked.
Add sliced carrots and parsley root and chopped onion. Continue to simmer for another 1 hour and 30 minutes until all the meat is broken down and falling apart.
When done, skim the fat from the top, and separate the meat and vegetables from the broth.  Remove gristle and all or some of the bones from the meat. Break the meat and skin into small chunks and portion it out into smaller bowls or molds. Cool the broth for about 20 minutes, then strain it through a fine mesh sieve and pour it over the meat. Cover the bowls with aluminum foil and let them stand overnight outside (if it's cold] or in the fridge.
Easy recommendation: If you want to serve the jelly as an appetizer, strain out the liquid into a loaf pan. When it is completely firm, cut it into thick slices and serve with thick slices of whole wheat or ray bread.
X-Tasy Made Guilt-Free


Ingredients:
cocoa powder, cocoa powder, prune, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, light brown sugar, applesauce, vanilla extract, water, vanilla extract, unflavored gelatin, nonfat sour cream, confectioners' sugar

Directions:
Preheat oven to 350 degrees.
Coat a 9" square cake pan with cooking spray; dust with 1 teaspoon cocoa; set aside.
Combine prunes and coffee in a bowl; set aside to cool.
Combine remaining 1/3 cup cocoa, flours, baking powder, baking soda and salt in a large resealable plastic bag; shake.
Add sugar, applesauce, egg white and 1 tsp of the vanilla to coffee-prune mixture; empty bag into bowl, mix; pour into prepared pan.
Bake until a toothpick inserted in center of cake comes out clean, about 20-25 minutes; cool completely before removing and slicing.
For topping: Mix 1 T water, remaining 1 teaspoon vanilla and gelatin in a smalll pan; set aside until gelatin becomes clear, about 10-15 minutes; heat over low heat until gelatin melts. Mix gelatin, sour cream and confectioners' sugar in a bowl; refrigerate until topping is firm, about 10-15 minutes; beat until smooth and add a dollop to each slice.
Warm and Cozy Gingerbread Muffins


Ingredients:
light molasses, honey, butter, buttermilk, egg, all-purpose flour, baking soda, ground cloves, nutmeg, ground ginger, salt, raisins

Directions:
Preheat the oven to 325.
Melt butter and warm honey and molasses in a saucepan over low heat.
Pour into a bowl and allow to cool if too hot.
Beat in egg and buttermilk.
In another bowl sift all the dry ingredients, including the cloves, nutmeg, and ginger.
Add the wet ingredients.
Stir only until all particles are moistened.
Fold in raisins.
Pour into lined muffin cups 3/4 full.
Bake for 25 minutes, or until tops are light brown.
Right on Target Baby Powder (Talc Free)


Ingredients:
cornstarch, arrowroot

Directions:
Add all ingredients to clean, dry coffee grinder or mini chopper. (You'll have to do this in batches.].
Blend until the dried flowers are incorporated and to powdered consistency.
Store in airtight container with a powder puff *or* in a container with a shaker lid.
*NOTE: For best results, start off using half the amount of dried flowers indicated. Blend then adjust to your preference. Also, chamomile can cause allergic reactions in some individuals, so please omit if that is a concern.
I've also used the powder to deodorize rugs before vacuuming. Use sparingly however.