xiaoxl/recipe_data huggingface dataset:
Baked Cod with Boursin Herb Cheese
Category: seafood
By PJ's kitchen

Use Boursin or Allouette Cheese and canned tomatoes seasoned with onion, peppers and garlic to make this dish with fresh cod. It's an outstanding fish recipe for a quick and easy-to-prepare dinner. Add a tossed salad, a green vegetable side dish, and your dinner is complete. Olive oil may be substituted for the butter.

Ingredients:
2 tablespoons butter, melted
2 pounds fresh cod fillets
1 (4 ounce) package Boursin cheese with herbs, room temperature
1 (14.5 ounce) can diced tomatoes with garlic, onion, and peppers, drained
salt and ground black pepper to taste
2 tablespoons shredded Parmesan cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter. Bake, uncovered, in preheated oven for 25 minutes.

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

Calories: 394.1
Fat: 21.1 g
Saturated fat: 12.9 g
Carbohydrates: 7.6 g
Sugars: 4.9 g
Dietary fiber: 0.8 g
Protein: 45 g
Cholesterol: 148.2 mg
Sodium: 870.8 mg
Greek Yogurt Parfait


Ingredients:
vanilla extract, honey, clementines, pistachios

Directions:
Combine yogurt and vanilla in a bowl.
Spoon 1/4 cup yogurt mixture into each of 4 small parfait glasses; top each with 1/2 teaspoon honey, 5 clementine sections, and 1/2 tablespoon nuts.
Top parfaits with the remaining yogurt mixture (about 1/3 cup each]; top each with 1/2 teaspoon honey, 2 clementine segments, and 1/2 tablespoon nuts.
Serve immediately.
Fresh Fruit Salad


Ingredients:
strawberry, seedless grapes, oranges, granny smith apples, kiwi fruits, bananas, lime juice, honey

Directions:
"Mix all fruits, except bananas, in large bowl.  Combine juices and honey and pour over fruit, tossing lightly to coat all pieces.  Cover and chill 2 hours.  Add banana just before serving."
Panzanella Panini
Category: main-dish
By Mrs.Williams

I made this sandwich by combining my 2 favorite sandwiches, and salad, together. The result was delicious!

Ingredients:
1  French deli roll, split
1 teaspoon balsamic vinegar
2 slices mozzarella cheese
1 small tomato, sliced
4  fresh basil leaves
olive oil

Directions:
Preheat a skillet over medium-low heat. Sprinkle cut sides of roll with balsamic vinegar.  Layer one slice of mozzarella cheese, tomato slices, basil leaves, and the remaining slice of mozzarella cheese on the roll. Close sandwich; rub outside with olive oil. Place sandwich in preheated skillet; top with another heavy skillet to press. Cook until bread is toasted and golden, about 3 minutes. Flip sandwich; top with skillet. Cook second side until toasted, about an additional 2 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 401.7
Fat: 24.1 g
Saturated fat: 8.1 g
Carbohydrates: 29.9 g
Sugars: 4.8 g
Dietary fiber: 2.1 g
Protein: 18.5 g
Cholesterol: 35.8 mg
Sodium: 612.8 mg
Easy Shrimp Fra Diavolo
Category: world-cuisine
By Brian Genest

A spicy, delicious seafood pasta that is easy to make but will still impress your guests. Serve over linguini, garnish with fresh parsley and Parmesan cheese.

Ingredients:
1 pound large shrimp, peeled and deveined
2 tablespoons red pepper flakes
1 tablespoon lemon juice
1 teaspoon salt
3  vine-ripe tomatoes, seeded
1 tablespoon butter, or to taste
1 cup dry white wine
olive oil
½  white onion, finely chopped
2 cloves garlic, minced
3  plum tomatoes, finely chopped
2 tablespoons dried basil
1 tablespoon dried parsley
1 tablespoon dried oregano

Directions:
Place shrimp in a resealable container or zip-top bag. Add red pepper flakes, lemon juice, and salt; toss together. Seal and let marinate for 1 hour. Pulse vine tomatoes in a blender until smooth. Melt butter in a frying pan over medium-low heat. Add marinated shrimp and increase heat to medium. Cook and stir until slightly browned on the outsides but not cooked through, about 1 1/2 minutes. Remove shrimp and set aside. Add a splash of white wine to the frying pan and scrape up any browned bits from the bottom using a wooden spoon. Pour in olive oil. Add onion to the hot oil and saute until translucent, about 5 minutes. Stir in garlic and cook for 30 seconds. Pour in remaining wine and cook until reduced by half, 6 to 8 minutes. Add the pureed tomatoes, plum tomatoes, basil, parsley, and oregano to the sauce. Reduce heat to medium-low. Simmer, stirring frequently, until flavors combine, about 25 minutes. Toss shrimp back into the pan and cook until heated through, about 5 minutes more.

Prep time: 20 mins
Cook time: 40 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 253.5
Fat: 8.5 g
Saturated fat: 2.8 g
Carbohydrates: 13.8 g
Sugars: 5.9 g
Dietary fiber: 4.5 g
Protein: 21.3 g
Cholesterol: 180.2 mg
Sodium: 815.6 mg
Ham Baked With a Cider Raisin Glaze


Ingredients:
smoked ham, apple cider, light brown sugar, prepared mustard, ground cloves, raisins, ground nutmeg, cornstarch, salt, ground pepper

Directions:
Preheat oven to 325 degrees F. Insert meat thermometer into center of ham without touching bone. Place ham on rack in roasting pan and brush all over with cider.
Transfer to oven and roast, basting every 20 minutes with cider, for a total cooking time of 12 to 15 minutes per pound or until the meat thermometer registers 140 degrees F.
In a bowl combine brown sugar, mustard, bread crumbs and ground cloves. About a 1/2 hour before the ham is done firmly pat the sugar mixture over the top of the ham and continue to roast.
When ham is done, transfer to a carving board and allow to rest for 15 minutes. Transfer roasting pan to stove top, heat over moderately high heat and deglaze with the remaining cider.
With a wooden spoon scrape up any browned bits from bottom of roasting pan. Add the raisins and nutmeg and simmer for 5 minutes.
Whisk in cornstarch mixture, return to a simmer and stir until thickened. Adjust seasoning with salt and pepper, if necessary. Carve ham and serve with glaze.
Restaurant-Style Potato Salad
Category: salad
By Jill D

This is a traditional and easy to make potato salad.

Ingredients:
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons white sugar
2 teaspoons chopped white onion
2 teaspoons prepared mustard
1 teaspoon white wine vinegar
1 tablespoon minced celery
1 teaspoon minced pimento
½ teaspoon shredded carrot
¼ teaspoon dried parsley
¼ teaspoon ground black pepper
salt to taste

Directions:
Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 298
Fat: 22 g
Saturated fat: 3.3 g
Carbohydrates: 23.9 g
Sugars: 4.1 g
Dietary fiber: 2.6 g
Protein: 2.6 g
Cholesterol: 10.4 mg
Sodium: 199.6 mg
Oven-Baked Fish Sticks With Easy Tartar Sauce (Kid-Friendly)


Ingredients:
mayonnaise, garlic powder, fresh lemon juice, seasoning salt, pepper, lemon peel, butter, fresh lemon juice, cod fish fillets

Directions:
Set oven to 475°F (set oven rack to second-lowest position, or the middle rack].
In a bowl mix together the mayo, sweet relish, garlic powder and lemon juice; whisk to blend, and season with salt and pepper, cover and refrigerate until ready to use.
Process the cornflakes with a pinch of  seasoning salt and black pepper on a processor until coarse crumbs form (leave the crumbs coarse, don't grind them to a fine texture] transfer the crumbs to a bowl and mix in lemon peel.
In a small bowl mix together the melted butter with about 2-3 tablespoon fresh lemon juice until well combined.
Season the fish with black pepper (and more salt if desired] then brush the fish with the lemon butter to coat on all sides.
Dip the fish into the cornflake mixture coating completely.
Arrange the fish on a lightly greased baking sheet.
Sprinkle with any remaining cornflake mixture.
Bake fish for about 7-10 minutes (depending on the size of the fish strips].
Serve with the sauce.
Julie's Chocolate Chip Cookies


Ingredients:
margarine, white sugar, brown sugar, vanilla, vanilla instant pudding mix, eggs, baking soda, flour, chocolate chips

Directions:
Beat first 6 ingredients together until creamy., Add next 2 ingredients., Mix well., Stir in chocolate chips., Drop by tsp and bake at 350° for 9 minutes., Do not over bake!
Mexican Rice Bowl With Black Beans & Greens


Ingredients:
black beans, water, canola oil, onion, garlic cloves, fresh cilantro, salt, chard leaves, Hass avocado, queso fresco, feta cheese

Directions:
Prepare black beans:
Place beans in a bowl, add water, and soak for at least 4 hours.
Do not drain.
Heat oil in a large, heavy soup pot over medium heat.
Add onion and cook, stirring often until tender, about 5 minutes.
Add half of garlic and cook, stirring until fragrant, about 1 minute.
Add beans and soaking water.
If beans are not covered by about 2 inches of water, add more.
Bring to a gentle boil.
Reduce heat to low, skim off any foam that rises.
Cover and simmer for 30 minutes.
Add salt to taste, the remaining garlic and cilantro.
Continue to simmer for 1 1/2 hours, until beans are quite soft and broth is thick and fragrant.
Stir in greens and simmer for 5-10 minutes until leaves are tender, and prepare steamed rice.
ASSEMBLE THE BOWL:
Spoon rice into deep or wide bowls.
Top with black beans and greens, making sure to ladle in plenty of broth.
Garnish with avocados and chopped cilantro.
Top with salsa and sprinkle with cheese and serve.
Butternut and Apple Harvest Soup
Category: soups-stews-and-chili
By cynjne

My friend Diana generously shared her wonderful Fall themed soup recipe. The medley of Autumn vegetables combine to make a wonderfully warm and comforting soup. Pair this with crusty bread and a salad, and dinner is served!

Ingredients:
2 tablespoons butter
2 large leeks (white and pale green parts only), chopped
1 large onion, chopped
1 large potato, peeled and cubed
2 cups cubed butternut squash
1 cup diced carrots
1  Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
1 quart chicken stock
¼ cup dry white wine  (Optional)
½ cup light cream
¼ teaspoon ground nutmeg
salt and pepper to taste
2 tablespoons chopped chives

Directions:
Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 267.9
Fat: 6.9 g
Saturated fat: 4 g
Carbohydrates: 47.5 g
Sugars: 12.7 g
Dietary fiber: 7.2 g
Protein: 5.2 g
Cholesterol: 16 mg
Sodium: 810.1 mg
Pretzel Bratwurst Bites
Category: bread
By Juliana Hale

Put bratwurst slices in the middle of pretzel bites to create a new and delicious snack made easy with pizza dough. Serve with mustard.

Ingredients:
6 cups water
⅓ cup baking soda
1 (13.8 ounce) package refrigerated pizza dough
12  links smoked bratwurst
1 pinch kosher salt

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet or line with foil. Stir together water and baking soda in a large saucepan. Bring to a boil. Meanwhile, turn dough out onto a lightly floured surface. Roll into a 10x12-inch rectangle. Cut dough into twelve 1-inch strips. Wrap each strip tightly around a bratwurst in a spiral, pinching edges to seal and leaving about 1/2 inch of bratwurst peeking out of each end. Add 3 wrapped bratwurst at a time to the boiling water. Boil for about 30 seconds. Transfer bratwurst to the prepared baking sheet. Sprinkle with salt. Repeat with remaining wrapped bratwurst. Bake bratwursts until golden brown, about 12 minutes. Cut each bratwurst crosswise into thirds. Serve with mustard.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 36 slices

Calories: 122.9
Fat: 8.6 g
Saturated fat: 2.8 g
Carbohydrates: 6 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 4.8 g
Cholesterol: 21 mg
Sodium: 877.3 mg
Instant Pot® Beef-Stuffed Peppers
Category: everyday-cooking
By bd.weld

Since today's electric pressure cookers are so versatile, you can make versatile recipes in them such as these stuffed bell peppers. Top your bell peppers with your favorite garnish, such as pico de gallo. The stuffing can also be used for taco salads as well as tacos or burritos.

Ingredients:
1 tablespoon olive oil
1 pound lean ground beef
1 medium onion, diced
1 ½ cups water
1 (6 ounce) can tomato paste
1 (1.25 ounce) package taco seasoning mix
4  green bell peppers, tops and seeds removed

Directions:
Add olive oil to the inner liner of a multi-functional electric pressure cooker (such as Instant Pot®) and select Saute function. Add beef and onion to the hot oil and cook until beef is browned and no longer pink, about 5 minutes. Remove from pot and drain. Return beef and onion to the pot, still on Saute mode. Stir in water, tomato paste, and  . Bring mixture to a simmer and cook until thickened, 8 to 10 minutes. Fill bell peppers with the mixture. Pour 1 cup of water into the inner liner; set trivet inside and place stuffed bell peppers on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Prep time: 15 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 stuffed peppers

Calories: 353.7
Fat: 19.3 g
Saturated fat: 6.7 g
Carbohydrates: 22.1 g
Sugars: 10.7 g
Dietary fiber: 4.2 g
Protein: 22.9 g
Cholesterol: 68.5 mg
Sodium: 1052.7 mg
Harry's Coffee Break Cinnamon Cake


Ingredients:
brown sugar, cinnamon, margarine, brown sugar, vanilla, eggs, milk, flour, baking powder, salt

Directions:
Cream together sugar, vanilla and margarine.
Add eggs and milk; beat well.
Mix flour, baking powder and salt.
Slowly stir in the dry ingredients (do not overhandle].
Grease a 9x9-inch pan and pour in half of the batter.
Top with half of the nut mixture.
Pour in remaining batter.
Top with remaining nut mixture.
Bake in 375°F for about 25 minutes or until a knife comes out clean when inserted in the middle.
Cool for 10 minutes and then remove from pan and cool on a wire rack.
Buttery Stuffed Shrimp


Ingredients:
shrimp, butter, butter, lemon juice, water, parmesan cheese, paprika, fresh parsley, garlic

Directions:
Butter 9"x13" pan with 1 Tbsp butter.
Peel, devein and butterfly shrimp.
Arrange in pan.
Combine bread crumbs, melted butter, lemon juice, water, cheese paprika, parsley and garlic, tossing to mix well.
Spoon 1-2 heaping tablespoons of stuffing on each shrimp, depending on the size of the shrimp.
Press stuffing onto shrimp gently.
Bake at 400 degrees for 10-12 minutes or until golden brown.
Potato Soup with Fish and Cheese
Category: soups-stews-and-chili
By Bob Cody

The flavors in this soup create a warm and soothing meal. A generous plate of sliced avocados is a typical accompaniment. Use an aged European Muenster for the best results.

Ingredients:
4 tablespoons margarine
1 teaspoon paprika
2 small onion, chopped
4 cups water
10  potatoes, diced
2 cups half-and-half cream
½ pound cod fillets, cubed
2  eggs, lightly beaten
1 ½ cups shredded Muenster cheese
salt to taste

Directions:
Melt the butter or margarine in a large saucepan, and add the paprika.  Saute the onions in this mixture until they are soft.  Add the water, bring it to the boil, and add the potatoes.  Simmer gently until the potatoes are almost done.  Depending on the size of the potatoes it may be necessary to add more water during cooking. Add cream or milk and the fish; continue cooking, stirring occasionally, until potatoes begin to fall apart.  If they remain very firm, mash them gently in the pan with a masher or wooden spoon. Add a little of the potato mixture to the beaten eggs, and then stir eggs into the soup.  Remove from  heat, and stir in the cheese.  Correct the seasoning, and serve at once.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 6 servings

Calories: 610.5
Fat: 27.1 g
Saturated fat: 13.1 g
Carbohydrates: 68.4 g
Sugars: 4.5 g
Dietary fiber: 8.3 g
Protein: 25.4 g
Cholesterol: 135.2 mg
Sodium: 359.3 mg
Crunchy Macadamia Nut Chicken over Tropical Fruit Paella


Ingredients:
olive oil, onion, lemongrass, kosher salt, ginger, garlic, red bell pepper, green onions, water chestnut, pineapple, mango, papaya, mango chutney, pineapple, mayonnaise, flour, dried thyme, parmesan cheese, boneless skinless chicken breast halves, unsalted butter, canola oil

Directions:
Tropical Fruit Paella:
Put the rice in a sieve and rinse under cold running water until the water runs clear. Drain well. In a saucepan, heat 2 Tablespoons of the olive oil over medium heat. Add onion and sautee for about 3 minutes, until soft. Add the rice, lemongrass and salt and stir well. Add the stock, stir, cover and cook for 12 to 14 minutes over medium heat until the rice is tender and the liquid is absorbed. Remove and discard the lemongrass.
Meanwhile, in a skillet, heat the remaining 2 Tablespoons of oil over medium-high heat. Add the ginger and garlic and sautee for 4 to 5 minutes. Add the bell pepper, green onion, water chestnuts, and all the fruits and saute lightly for about 2 minutes, until heated through. Add this mixture to the rice and toss to combine. Keep warm until serving time.
Pineapple Chutney Dipping Sauce:
Combine all of the ingredients in a bowl and mix well. Set aside.
Chicken:
Put the rolled oats in a food processor and pulse until finely chopped. Transfer to a bowl. Put the macadamia nuts in the food processor and pulse until finely chopped but not stuck together. Add the nuts to the oatmeal and mix well. Add the flour, thyme and Parmesan cheese and mix well again. Season with salt and pepper, to taste.
Dip the chicken breasts into the melted butter. Dredge the breasts in the oats mixture until they are well coated.
In a large skillet, heat the canola oil over medium-high heat. Add the chicken breasts skin side down and fry, turning once, for about 4 minutes on each side, until crispy and brown and cooked through. Transfer to paper towels to drain.
To Serve:
Put a spoonful of the paella in the center of each plate and top with a chicken breast. Serve with the dipping sauce alongside.
Pizza Brotchen


Ingredients:
flour, flour, baking powder, baking powder, mozzarella cheese, provolone cheese, bacon bits, bacon bits, milk, milk

Directions:
Heat oven to 450F, or 200c.  Grease a large baking sheet with sides.
Mix together well the flour and baking powder.  Add the cheese, bacon, and onions to the flour mixture.  Stir well to combine.
In a separate bowl, combine well the quark, oil and milk.  Add to the flour mixture and stir until thoroughly combined.  You might as well use your hands, because they will get involved in the next step, anyhow.  :-].
Roll the mixture into 15 balls.  Place balls onto the prepared sheet.
Bake 20 minutes.  Eat when hot or warm.
Flor De Cana Seersucker


Ingredients:
white rum, lemon juice, strawberries

Directions:
"Muddle one strawberry, shake ingredients with three ice cubes and strain into a pilsner glass with crushed ice. Garnish with ½ strawberry."
Old Fashioned Applesauce Spice Cake
Category: trusted-brands-recipes-and-tips
By Duncan Hines(R) Canada

Savor the warm feelings of comfort and contentment from this Old Fashioned Applesauce Spice Cake, a long-time favorite recipe. Bake a slice of nice today.

Ingredients:
1 package Duncan Hines® Moist Deluxe® Spice Cake Mix
3  large eggs
1 ¼ cups applesauce
⅓ cup vegetable oil
1 cup chopped nuts
1 container Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
½ teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F. Grease and flour 13x9-inch pan. Combine cake mix, eggs, applesauce and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into bake pan. Bake at 350 degrees F for 40 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes. Invert onto cooling rack. Turn right-side up. Cool completely. For frosting, combine frosting and cinnamon; stir until blended. Spread over cooled cake.

Prep time: 5 mins
Cook time: 40 mins
Total time: 1 hr 30 mins
Yields: 1 13x9-inch cake

Calories: 468.1
Fat: 23.8 g
Saturated fat: 4.4 g
Carbohydrates: 63 g
Sugars: 21.9 g
Dietary fiber: 2 g
Protein: 4.1 g
Cholesterol: 46.5 mg
Sodium: 362.7 mg
Caley's Classic Zucchini Bread
Category: bread
By mouse1493

A sweet cinnamon-y zucchini bread that makes use of all the leftover zucchini from my family's garden. My whole family loves this bread and begs me to make it as soon as the zucchinis are harvested! Pecans can be used in place of walnuts if preferred.

Ingredients:
3  eggs
2 cups white sugar
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups grated zucchini
2 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
½ cup chopped walnuts  (Optional)

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Prepare 2 8x4-inch loaf pans with cooking spray. Beat the eggs in a mixing bowl with an electric mixer until frothy. Slowly add the sugar while continually beating. Stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. Add the zucchini to the mixture and stir. Mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. Add the chopped walnuts and stir. Divide the batter between the two prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 2 loaves

Calories: 317.7
Fat: 17.2 g
Saturated fat: 2.3 g
Carbohydrates: 38.3 g
Sugars: 25.5 g
Dietary fiber: 0.9 g
Protein: 3.5 g
Cholesterol: 34.9 mg
Sodium: 246.6 mg
Mom's Veggie Dip


Ingredients:
mayonnaise, garlic powder, onion powder, curry powder, vinegar, horseradish, stone ground mustard

Directions:
Blend until smooth., Allow to stand approximately 10 minutes before serving., Serve with your favorite raw vegetables.
Handful Muffins


Ingredients:
ground flax seeds, hot water, unsweetened soymilk, rolled oats, applesauce, honey, sugar, vanilla, whole wheat pastry flour, baking powder, nutmeg, salt, parsnip, currants, dried figs, dried cherries

Directions:
Preheat oven to 375°F and grease or line 16 muffin cups.
In a bowl, whisk together flaxseed and hot water. Let stand 10 minutes.
Add the warmed soy milk, oats, All Bran, Vector, applesauce, oil, honey, sugar and vanilla. Let stand 10 minutes.
In another bowl, whisk together flours, baking powder, nutmeg and salt.
Stir the dry ingredients into the cereal mixture just to moisten, then add the parsnip, currants, figs, apricots, cherries and pumpkin seeds.
Portion into the tins (I use an ice-cream scoop for even portions].
Bake for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.
Wittekool - White Cabbage


Ingredients:
heads of cabbage, butter, nutmeg

Directions:
Cook cabbage in a large amount of boiling salted water until tender, 5 to 15 minutes.
Drain well; add butter and seasonings.