xiaoxl/recipe_data huggingface dataset:
Mozzarella-Stuffed Pesto Turkey Meatballs
Category: world-cuisine
By foodie77

I came up with this recipe for a recipe contest, and it's been a family favorite ever since.  For a lighter version, omit stuffing the meatballs with mozzarella cheese. Serve with your choice of pasta.

Ingredients:
3 pounds ground turkey
1 cup finely chopped onion
4  garlic cloves, minced
1  egg
1 cup Italian-style bread crumbs
½ cup grated Parmigiano-Reggiano cheese
½ cup chopped fresh flat-leaf parsley
¼ cup prepared pesto
¼ cup milk
1 tablespoon salt
2 teaspoons fresh ground black pepper
1 pound fresh mozzarella, cut into small cubes
3 tablespoons extra-virgin olive oil
2 (24 ounce) jars marinara sauce

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Place the ground turkey, onion, garlic, egg, bread crumbs, Parmigiano-Reggiano cheese, parsley, pesto, milk, salt, and black pepper in a bowl. Mix until evenly blended, then form into 1 3/4-inch meatballs. Make a hole in the meatball with your finger and place a cheese cube in the hole. Seal the meatball around the cheese and place on a nonstick baking sheet. Drizzle the olive oil over the meatballs. Bake in the preheated oven until the meatballs are no longer pink in the center, about 30 minutes. Heat the marinara sauce in a saucepan over low heat. Bring to a simmer, and place the baked meatballs in the marinara sauce for about 2 minutes.

Prep time: 35 mins
Cook time: 35 mins
Total time: 1 hr 10 mins
Yields: 36 meatballs

Calories: 485.8
Fat: 25.3 g
Saturated fat: 8.8 g
Carbohydrates: 26 g
Sugars: 11.8 g
Dietary fiber: 4 g
Protein: 38.3 g
Cholesterol: 130.3 mg
Sodium: 1621.1 mg
Juice Alpokat (indonesian Avocado Drink)


Ingredients:
sugar, water, avocados, milk, chocolate milk

Directions:
Make simple syrup by combining sugar and water in small saucepan over medium-high heat.
Stir until clear.
Remove from heat and let cool.
Spoon out avocado pulp and place in blender.
Add syrup and blend.
Add cold milk and blend.
Divide between 2 tall glasses.
Top each serving with 1/2 cup chocolate milk (to form separate layer] and crushed ice.
Ham Stuffed Squash or Zucchini Boats


Ingredients:
zucchini, onion, butter, margarine, cooked ham, cheddar cheese, parmesan cheese, egg, paprika, pepper

Directions:
Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-inch shell.
Chop pulp and set aside.
In a large saucepan, cook shells in boiling water for 4-5 minutes.
Drain and set aside.
In another saucepan, sauté onion in butter until tender; remove from the heat.
Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well.
Spoon into shells.
Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese.
Bake at 425°F for 12-15 minutes or until heated through.
Garnished Rice With Green Tea (Ocha-Zuke)


Ingredients:
cooked rice, sesame seeds, nori, chicken breasts, salmon, wasabi, fresh ginger

Directions:
Divide the rice into 4 deep bowls.
Dry roast the sesame seeds by stirring them over medium heat in a skillet until golden.
You may want to crush them slightly with a mortar once toasted, but this is not completely necessary.
Dry roast the nori by waving it back and forth over direct medium heat for about 1 minute (this is typically done just over the flame of a gas stove and I really recommend you use tongs to do this, not just your fingers!] Fold and tear the sheet into 20 small rectangles and place 5 rectangles in each bowl.
Add chunks of chicken or salmon if desired.
Garnish each portion with corriander and wasabi or ginger.
Pour 1/2 cup tea over each bowl and serve immediately.
Sweetened Condensed Milk


Ingredients:
boiling water, butter, sugar, dry milk

Directions:
"Combine ingredients and stir well."
Fried Calamari


Ingredients:
cornmeal, cornstarch, eggs, garlic, salt

Directions:
First, coat the calamari rings in corn meal, shaking them out to get rid of any excess.
Then dip them into a mixture of the eggs and garlic.
Lastly, dip them into the bread crumbs mixed with salt, coating them well, and shaking off any excess.
Up to this point may be done in advance, and the calamari rings refrigerated for a couple of hours, until you are ready to fry.
Meanwhile, heat the oil (the secret to crispy calamari is hot, hot oil, just below the smoking point.] Fry the rings (in batches] about 1 minute, or until they are golden.
Remove and drain on paper towels.
If you have a deep fryer it's best, but otherwise, make sure the oil is deep enough to cover the calamari.
Serve immediately with lemon wedges, garlic mayo, and marinara sauce.
Addicting Broccoli Casserole


Ingredients:
broccoli, mayonnaise, eggs, cheese, onion, salt, pepper

Directions:
Put broccoli into baking dish.
Mix other ingredients.
Pour mix over broccoli and sprinkle with a little cornbread topping or muffin mix.
(I have also used crunched up stuffing mix.] Top with cheese.
(You can use parmesan, cheddar, or swiss, etc, whatever you like.] Bake in preheated 350 degree oven for 30 minutes.
Recipe easily doubled.
Cilantro Tomato Bruschetta


Ingredients:
olive oil, tomatoes, onion, cilantro, salt, pepper, mozzarella cheese

Directions:
Place bread on ungreased baking sheet; brush with 1/4 cup oil.
Bake at 325 for 10-12 minutes or until golden brown.
Meanwhile, in small bowl, whisk vinegar and remaining oil.
Stir in tomatoes, onion, cilantro, salt and pepper.
Spoon about 1 tablespoon onto each slice of bread.
Sprinkle with cheese.
Serve immediately.
Perfect, Plate-Size Pancakes


Ingredients:
flour, baking soda, baking powder, salt, sugar, milk, lemon juice, egg, vanilla

Directions:
Stir the dry ingredients (flour, sugar, salt, baking powder and baking soda] together in good sized bowl.
Measure out milk and mix in lemon or lime juice.
Let it sit a few moments.
Make a well in the dry ingredients.
Pour in the milk, oil, egg and vanilla.
Whisk all the ingredients together until the batter is fairly smooth; there should only be a few small lumps.
Melt enough butter in the bottom of a frying pan to coat it evenly; after it has melted, wipe out any excess with a paper towel or napkin.
The pan should be over medium heat.
Once the pan is heated, pour about 1/2 cup batter in (or, adjust to fit the size of the pan].
Allow the pancake to cook several minutes, until the edges are cooked and there are bubbles appearing and bursting in the middle of the cake.
Flip the pancake, and allow to cook about 2 minutes on the raw side.
After a minute or two on this side, the cake will raise up and become thicker.
Once this happens, only cook the cake another minute or so, until the pan-side is nicely golden.
If the bottoms of the cakes are browning too fast, before there are bubbles in the middle or the second side can rise, then turn the heat down on the stove.
If the opposite problem is occuring, increase the heat.
After a couple, it'll be just right!
This recipe makes 6 enormous pancakes; I would imagine that, made a more normal size, it would yield about 12.
Mint Chocolate Chip Ice Cream (No Ice Cream Maker)


Ingredients:
sweetened condensed milk, low fat  sweetened condensed milk, water

Directions:
In a large bowl, combine condesed milk, peppermint extract, food color and water.
Blend well.
(Color should be dark, as it will lighten up with the whipped cream.].
Gradually fold in whipped cream.
Add chocolate chips and mix well.
Pour into a 9x5-inch (1. 5 L] freezer container.
Cover and freeze at least 6 hours.
Homemade Shake and Bake Mixture
Category: uncategorized
By sal

Various seasonings enhance this homemade crumb mixture for coating and baking chicken. Use this like you would use the store-bought stuff.  This in just as good, to me and my family!

Ingredients:
4 cups dry bread crumbs
⅓ cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
½ teaspoon garlic salt
½ teaspoon minced garlic
¼ teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

Directions:
In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 cups

Calories: 299.3
Fat: 12.2 g
Saturated fat: 2.1 g
Carbohydrates: 39.9 g
Sugars: 3.5 g
Dietary fiber: 3 g
Protein: 7.5 g
Sodium: 1938 mg
Slow Cooker Ham and Bean Soup
Category: soups-stews-and-chili
By jroot

This was a spur of the moment recipe I made to use the ham bone left from Easter. It's really easy and tastes great on a cold evening!

Ingredients:
1 (8 ounce) package 15-bean soup mix
1  ham bone
3 cups cubed fully cooked ham
2 cups chicken broth
2 cups water
1  onion, chopped
3  carrots, chopped
1 (15.5 ounce) can great Northern beans, drained and rinsed
2 cloves garlic, finely chopped
1 teaspoon freshly ground black pepper
½ teaspoon salt
1  bay leaf

Directions:
Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse. Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.

Prep time: 15 mins
Cook time: 8 mins
Total time: 8 hrs 23 mins
Yields: 8 servings

Calories: 304.6
Fat: 10.2 g
Saturated fat: 3.4 g
Carbohydrates: 32 g
Sugars: 2.9 g
Dietary fiber: 10.9 g
Protein: 20.5 g
Cholesterol: 29.6 mg
Sodium: 1114.3 mg
Saskatchewan Chocolate Spice Bread


Ingredients:
unsalted butter, flour, cocoa powder, baking powder, salt, ground cinnamon, nutmeg, ground ginger, eggs, sugar, dark brown sugar, sour cream

Directions:
Lightly grease loaf pan with a little unsalted butter, then line the bottom of the pan with parchment or wax paper cut to fit; butter the paper as well.
Position a rack in the middle level of the oven; preheat to 350°F.
Combine the flour, cocoa, baking powder, salt and spices in a bowl or on a large piece of parchment or wax paper.
Whisk the eggs in a large bowl to break them up, then whisk in both sugars.
Whisk for a minute, or until the mixture lightens, then whisk in the 5 tablespoons of butter and the sour cream.
Add the flour mixture to the egg mixture all at once; gently whisk until smooth.
Scrape the batter into the prepared pan and smooth out the top, pushing the batter evenly into the corners.
Bake on the middle oven rack for 35 to 40 minutes, until the bread has risen and a toothpick or a narrow-bladed knife inserted into the center of the bread emerges clean.
Transfer the pan to a wire rack to cool for 5 minutes, then unmold the bread and let it cool completely on the rack. When ready to serve, transfer to a cutting board.
Hunt's® Easy Tomato Bruschetta
Category: trusted-brands-recipes-and-tips
By Hunt's

Classic bruschetta made with simple ingredients of petite diced tomatoes, basil, and garlic.

Ingredients:
1  (18-inch) French baguette, cut into 3/4-inch slices
¼ cup extra-virgin olive oil, divided
1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, drained
⅓ cup chopped fresh basil
2 teaspoons minced garlic
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F. Place bread slices on a baking sheet. Brush tops with 2 tablespoons olive oil. Bake 12 to 15 minutes or until lightly toasted. Combine remaining 2 tablespoons olive oil, drained tomatoes, basil, garlic, salt, and pepper in a small bowl. Divide tomato mixture evenly over toasted bread. Serve immediately.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 8 servings

Calories: 195.9
Fat: 7.8 g
Saturated fat: 1.2 g
Carbohydrates: 26.4 g
Sugars: 2.4 g
Dietary fiber: 1.5 g
Protein: 5.5 g
Sodium: 476.8 mg
Superfoods Salmon Taco With Mango and Avocado


Ingredients:
salmon fillet, ground cumin, avocado, mango, salsa, tortillas

Directions:
Sprinkle fish with cumin.
Grease saute pan for 4 seconds with olive or canola cooking spray.  Place pan over medium-high heat.  When it's hot, add salmon and saute 3-5 minutes or until it's opaque.
Fill each tortilla with half of everything, in the order listed.
Potato Cauliflower Soup


Ingredients:
onions, dried dill weed, dried thyme, cauliflower, water, potatoes, bay leaves, salt, black pepper, tamari soy sauce, heavy cream, white flour, fresh parsley

Directions:
In a 4-quart soup pot, heat the oil and saute the onions, dill weed, and thyme until tender and beginning to brown.
Add cauliflower and cook a few minutes more.  Add stock or water and potatoes.
Cover and cook on medium heat until tender (approximately 30 minutes.] Remove from heat, and in a blender puree approximately half the soup (or 6 cups], 2 cups at a time.  Return puree to soup pot.  Simmer on lowest heat, and add bay leaves, salt, pepper, and tamari.
Cook approximately 20 minutes more uncovered, stirring occasionally.
Mix cream with flour and stir to smooth out lumps.
Turn off heat and add to soup along with parsley.
Check seasoning.
Thin with water or milk if the soup has gotten too thick after sitting.
Reheat if necessary and serve.
Maple-Walnut Vinaigrette


Ingredients:
walnut oil, red wine vinegar, pure maple syrup, shallot, Dijon mustard, salt, pepper

Directions:
Whisk together all the ingredients in a small bowl., Top salad with dressing., Enjoy!
Mediterranean Chicken and Rice Salad


Ingredients:
red wine vinegar, olive oil, ground pepper, garlic, cooked long-grain rice, pitted ripe olives, fresh chives, fresh basil, fresh oregano, artichoke hearts

Directions:
Combine vinegar,olive oil, pepper and minced garlic in a small bowl., Set dressing aside., Combine rice and remaining ingredients in a large bowl., Add dressing., Stir until well blended.
Baked BBQ Fried Chicken
Category: meat-and-poultry
By Jenny Sook

This is a wonderful Southern treat in which everyone will enjoy! Remember, you can also eat the chicken without the BBQ sauce as well.

Ingredients:
3 pounds skinless, boneless chicken breast halves - cut into strips
3  eggs
1 cup water
½ cup milk
2 tablespoons salt
2 tablespoons black pepper
6 cups all-purpose flour
¼ cup salt
5 teaspoons black pepper
2 tablespoons minced garlic
2 tablespoons dry mesquite flavored seasoning mix
4 cups oil for frying, or as needed
1 teaspoon butter
1 (12 ounce) bottle barbecue sauce

Directions:
In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning. Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C). Use a fork to pick up one chicken strip at a time, and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again. Place coated strips into the hot oil to fry. Do not over crowd, just cook in batches. Once chicken is browned on one side, flip over, and brown on the other side. Preheat the oven to 300 degrees F (150 degrees C). Butter one 12x20 inch glass baking dish, or two 9x13 inch baking dishes. Pour enough barbeque sauce into the dish to coat the bottom. Arrange fried chicken strips in rows in the prepared dish. Pour remaining sauce over the top. Bake for 10 to 15 minutes in the preheated oven, until the sauce is caramelized onto the chicken.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 567.5
Fat: 20 g
Saturated fat: 4.5 g
Carbohydrates: 67.5 g
Sugars: 8.1 g
Dietary fiber: 2.7 g
Protein: 27.6 g
Cholesterol: 112.9 mg
Sodium: 2170.6 mg
Carne Adovada
Category: world-cuisine
By Delilah Lopez

This is a wonderful, melt in your mouth recipe for Carne Adovada. My family absolutely loves it and I am sure you will too.

Ingredients:
2 tablespoons canola oil
3 tablespoons all-purpose flour
4 tablespoons New Mexico red chile powder
2 ½ cups warm water
3 cloves garlic, peeled and minced
1 ½ teaspoons dried oregano
⅓ teaspoon ground cumin
1 tablespoon salt
3 pounds cubed pork stew meat

Directions:
In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool. Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight. Preheat oven to 325 degrees F (165 degrees C). Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

Prep time: 30 mins
Cook time: 4 hrs 40 mins
Total time: 16 hrs 40 mins
Yields: 10 servings

Calories: 331.9
Fat: 23.1 g
Saturated fat: 7.2 g
Carbohydrates: 2.9 g
Dietary fiber: 0.5 g
Protein: 26.5 g
Cholesterol: 81.5 mg
Sodium: 754.2 mg
Simple Air Fryer Brussels Sprouts
Category: side-dish
By FrackFamily5 CA—>CT

No bells and whistles with this one, just delicious sprouts with crispy brown edges and soft insides. I've got a 10-quart fryer so if the sprouts look crowded in your basket, make two batches. Just place in a 170 degree F oven to keep warm.

Ingredients:
1 ½ pounds Brussels sprouts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Preheat the air fryer to 390 degrees F (200 degrees C) for 15 minutes. Place Brussels sprouts, olive oil, garlic powder, salt, and pepper in a bowl and mix well. Spread evenly in the air fryer basket. Cook for 15 minutes, shaking the basket halfway through the cycle.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 6 servings

Calories: 90.6
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 10.6 g
Sugars: 2.6 g
Dietary fiber: 4.4 g
Protein: 3.9 g
Sodium: 416.2 mg
Ginger Chili Citrus Salmon
Category: main-dish
By RBENEKE

This marinade is full of bold flavors.  A little spicy.  A little sweet. It really packs a punch.

Ingredients:
4 (6 ounce) salmon fillets
1 cup cider vinegar
½ cup olive oil
¼ cup honey
2 tablespoons bottled lime juice
2 tablespoons bottled lemon juice
2 teaspoons grated orange zest
2 teaspoons chopped garlic
¼ cup white sugar
2 teaspoons ground ginger
2 teaspoons chili powder
2 teaspoons crushed red pepper flakes
1 teaspoon salt

Directions:
Place salmon in a single layer in a large baking dish. Whisk together vinegar, olive oil, honey, lime juice, lemon juice, orange zest, garlic, white sugar, ground ginger, chili powder, red pepper flakes, and salt in a large bowl. Pour over salmon. Marinate, refrigerated, for 1 to 3 hours. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove fish from marinade. Discard used marinade. Place on preheated grill. Cook just until it flakes easily with a fork, about 5 minutes per side.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 652.2
Fat: 43.8 g
Saturated fat: 7.1 g
Carbohydrates: 34.4 g
Sugars: 30.5 g
Dietary fiber: 1.2 g
Protein: 29.6 g
Cholesterol: 82.5 mg
Sodium: 682.8 mg
Sweet Milk Balls (Gulab Jamun)


Ingredients:
milk, panir, baking soda, baking powder, cornflour, cardamom powder, sugar, water, sugar, cardamom pods, canola oil

Directions:
To make khoya:
Take 2 and half cup of half-and-half in wok, and reduce it till the thickest consistency without turning brown.
To make chena:
Take 2 and half cup of 1/2 and 1/2 milk and spoil it with lemon juice.
Drain out the water and put the milk consistency in a cheese cloth and press it with some heavy weight so that all the remaining water comes out.
It takes about 60 minutes.
Now mix all the ingredients for the sweet balls.
Make into small walnut size balls.
On medium heat (NEVER ON HIGH HEAT] deep fry them like dark brown in colour.
To make sugar syrup.
Mix the water and sugar in a saucepan large enough to fit all the fried sweet balls.
Boil the mix until the sugar dissolves and keep boiling for 5 minutes.
Put the cardamom pods in the sugar syrup.
Then slowly drop down the fried milk balls.
Don't make mess by dropping much fried balls in smaller sauce pan.
This is because after soaking the sugar syrup the milk balls expands.
Boil it for 15 minutes on medium heat,all the milk balls will expand to double its size soaking the sugar syrup.
Serve it when it comes to the room temperature.
NOTE:-DO NOT USE WHOLE MILK OR SKIMMED MILK.
ONLY USE Half-and-half MILK.
Cabbage and White Bean Soup


Ingredients:
cooking onion, carrot, celery ribs, leek, dried oregano, rosemary, garlic cloves, tomato paste, crushed tomatoes, green cabbage, white beans, flat leaf parsley, salt, pepper

Directions:
Heat the grapeseed oil in a large soup pot over medium heat. Add the onions, carrots, celery, and leeks to the pot and stir. Sauté until the onions are soft and quite translucent, about 5 minutes. Lower the heat if necessary to avoid browning.
To the pot, add the tomato paste, dried oregano, rosemary, and garlic. Stir until oregano and garlic is fragrant and tomato paste is incorporated into the vegetables, about 1 minute. Season the vegetables with salt and pepper.
Add the crushed tomatoes and vegetable stock, and stir. Bring the soup to a boil and add the cabbage shreds. Simmer the soup for 15-20 minutes, or until the cabbage is mostly tender.
Add the white beans and bring the soup to a boil one more time. Add the chopped parsley and stir to incorporate. Check the soup for seasoning and serve hot.
Garlic Orange Vinaigrette


Ingredients:
extra virgin olive oil, red wine vinegar, apple cider vinegar, allspice, garlic, sugar, orange, orange zest, salt, pepper

Directions:
In a mixing bowl, add orange zest and orange juice.
Combine Extra Virgin olive Oil, Red WIne Vinegar and Apple Cider Vinegar.
Add the garlic, Allspice, Agave, Sugar, Salt and Pepper. Wisk together until emulsified.
Enjoy with your favorite greens.
Zucchini Carrot Cake


Ingredients:
sugar, eggs, flour, baking powder, baking soda, cinnamon, salt, vanilla, zucchini, carrots

Directions:
Beat eggs, sugar and oil.
Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little -- that's okay!
Let cool and sprinkle with powdered sugar.
Lemon Spritz Cookies
Category: desserts
By MrsB

Best lemon spritz cookie recipe!

Ingredients:
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1  egg yolk
1 ½ teaspoons finely grated lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Beat butter and cream cheese together in a bowl using an electric mixer until creamy. Mix in sugar until light and fluffy. Add egg yolk, lemon zest, lemon extract, and vanilla extract. Mix well. Add flour and salt gradually until dough is combined. Shape dough into small logs; place a log into a cookie press and press out onto ungreased cookie sheets. Repeat with remaining dough logs. Bake in the preheated oven until lightly browned, 12 to 14 minutes.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 48 cookies

Calories: 81.5
Fat: 4.6 g
Saturated fat: 2.9 g
Carbohydrates: 9.2 g
Sugars: 4.2 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 16.4 mg
Sodium: 57 mg
Homemade Za'atar
Category: world-cuisine
By Serena

This za'atar spice recipe is easy to make at home from scratch with just four ingredients. While in Lebanon wild thyme is used, regular thyme from the supermarket or your garden makes a fine substitute. Za'atar refers both to the thyme plant itself, as well as this spice mix.

Ingredients:
3 tablespoons sesame seeds
3 tablespoons fresh thyme leaves
1 tablespoon sumac powder
½ teaspoon salt

Directions:
Toast sesame seeds in a dry skillet over medium heat until just golden, about 3 to 5 minutes. Combine sesame seeds, thyme leaves, sumac, and salt in a bowl and stir until well combined.

Prep time: 5 mins
Cook time: 3 mins
Total time: 8 mins
Yields: 6 tablespoons

Calories: 29.4
Fat: 2.3 g
Saturated fat: 0.3 g
Carbohydrates: 1.8 g
Dietary fiber: 1 g
Protein: 1 g
Sodium: 194.7 mg