xiaoxl/recipe_data huggingface dataset:
Baked Trout Fillets
Category: seafood
By acsdeb

Easy and delicious trout fillets!

Ingredients:
2  trout fillets
2 tablespoons butter
2 tablespoons chopped green onion
1 tablespoon chopped fresh parsley
2 cloves garlic, chopped
½ cup sliced mushrooms
⅓ cup white wine
1 ½ teaspoons lemon juice
¼ teaspoon cayenne pepper
¼ teaspoon salt
4  artichoke hearts in water, drained and halved
½ cup chopped cherry tomatoes

Directions:
Preheat oven to 325 degrees F (165 degrees C). Arrange trout fillets in a large baking dish. Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more. Add white wine, lemon juice, salt, and cayenne pepper. Remove from heat and gently stir in artichoke hearts; pour mixture over trout. Bake in preheated oven until fish flakes easily with a fork, about 20 minutes. Remove baking dish from oven and scatter tomatoes over fish. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Return baking dish to oven and broil until fish is browned, 1 to 2 minutes more.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 servings

Calories: 304.2
Fat: 16.9 g
Saturated fat: 8.8 g
Carbohydrates: 8.4 g
Sugars: 1 g
Dietary fiber: 1.9 g
Protein: 22.7 g
Cholesterol: 91.6 mg
Sodium: 601 mg
Italian Crusted Chicken


Ingredients:
boneless skinless chicken breasts, butter, olive oil, parmesan cheese

Directions:
Preheat oven to 400 degrees.  Lightly spray baking pan with no-stick spray and set aside.
Crush seasoned stuffing mix (I use StoveTop, any flavor] and place in shallow bowl or pie plate.
Add the crushed corn flakes and parmesan cheese to dry stuffing mix and stir well. Set aside.
Melt butter with olive oil in another shallow container or bowl.
Add Italian dressing packet contents to butter/oil, mix well.
Dip chicken pieces, one at a time, in butter mixture and then dredge is stuffing mix combination.  Place in baking pan.
Bake for 25 - 30 minutes or until juices run clear.
Quick and Easy Root Beer
Category: drinks
By Carla B.

This is a fast, easy way to make homemade root beer.  Rather than fermenting it yourself, you can take a shortcut using carbonated water (club soda).

Ingredients:
2 cups water
3 cups white sugar, or to taste
2 tablespoons root beer extract
2 liters carbonated water

Directions:
Mix the water and sugar together in a saucepan, and bring to a boil. Reduce heat to a simmer, and stir until the sugar has dissolved. Stir in the root beer extract, and allow to cool for about 15 minutes. Pour the root beer mixture into a 1-gallon pitcher or bottle, and slowly pour in the carbonated water. Refrigerate until cold; serve over ice.

Prep time: 5 mins
Cook time: 5 mins
Total time: 55 mins
Yields: 8 servings

Calories: 290.3
Carbohydrates: 75 g
Sugars: 74.9 g
Sodium: 8.9 mg
Low-Carb Almond Shortbread Cookies
Category: desserts
By Paula Todora (Paula T)

Crispy little shortbread cookies that are perfect for low-carb eating, made with almond flour.

Ingredients:
¾ cup almond flour
3 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
1 dash salt
2 tablespoons butter, softened
1  egg white
¼ teaspoon vanilla extract

Directions:
Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes. Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat. Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat. Bake in the preheated oven until light, golden brown, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 20 small cookies

Calories: 39.1
Fat: 3.5 g
Saturated fat: 0.9 g
Carbohydrates: 1.2 g
Sugars: 0.4 g
Dietary fiber: 0.5 g
Protein: 1.2 g
Cholesterol: 3.1 mg
Sodium: 30.3 mg
3 Ingredient Pancakes


Ingredients:
banana, eggs

Directions:
In a mixing bowl, mash the ripe banana with a form until it is in a thick paste.
Add the peanut butter and stir until we’ll combined.
Mix in both eggs and beat until the batter is smooth.
Heat a non-stick frying pan on medium-low heat. Add a bit of margarine. Using a ladle, pour a small amount of batter into the heated pan. You want to make the pancakes small (4” or so] so that they are easier to flip.
The batter does not bubble like traditional pancakes would do.
You will know it is time to flip when it is no longer liquidy on top when you turn the pan at an angle. It doesn’t take long, about 2 minutes a side, depending on your stove.
Russian Pickled Mushrooms


Ingredients:
white vinegar, red wine vinegar, water, olive oil, garlic cloves, sugar, dried basil, dried thyme, salt, pepper, mushrooms

Directions:
In a small saucepan, combine all ingredients, except for the mushrooms.
Bring to a boil over medium heat and cook for 3 minutes.
Add mushrooms and when mixture boils again continue to cook and stir, 1 minute more.
Chill several hours or overnight to blend flavors.
Serve cold.
Preparation and cooking time does not include flavor blending time.
Ww Beef and Broccoli Stir-Fry Recipe


Ingredients:
olive oil, olive oil flavored cooking spray, fresh broccoli florets, snow peas, red bell pepper, Worcestershire sauce

Directions:
Heat oil and oil cooking spray in large nonstick skillet over high. Place vegetables in skillet and stir-fry 3 minutes. Add steak strips to vegetables. Stir-fry 2 to 4 minutes or until vegetables are tender-crisp and meat is thoroughly heated.
Serve with hot cooked rice.
Garlic Pork Roast With Thyme


Ingredients:
fennel seed, minced garlic cloves, fresh thyme, dried thyme, dry mustard, boneless center cut pork loin roast

Directions:
Using a mortar and pestle crush fennel seeds, place in a small bowl.
Mix in garlic, thyme, oil, dry mustard and salt & pepper to form a paste. Rub all over roast.
Place roast on a rack in roasting pan. Roast in centre of a 325°F (160°C] convection oven until meat thermometer insterted in the middle registers 160°F (70°C] - about 80 minutes.
Transfer to cutting board, tent with foil & let stand 10 minutes before slicing.
If cooking in a conventional oven, set temperature to 325°F (160°C] and roast on middle rack for approximately 2 hours.
Pre-Party Smoothie


Ingredients:
nonfat milk, soymilk, banana, blueberries, fresh strawberries, tahini, honey, ground cinnamon

Directions:
Place the milk, banana, raspberries, blueberries or strawberries, tahini, almond meal, psyllium husks or slippery elm, honey and cinnamon in the jug of a blender and blend until smooth.
Pour into a glass to serve.
Potato Soup


Ingredients:
potatoes, onion, chicken bouillon cube, dried parsley flakes, water, butter, milk, flour

Directions:
Boil potatoes with onions for 20 minutes., Add butter, bouillon, milk, flour, parsley flakes, salt, and pepper., Cook for about 10 minutes.
Old Fashioned Shrimp Boil


Ingredients:
beer, salt, cayenne pepper, bay leaves, onions, garlic, small red potato, fresh corn, smoked sausage, large shrimp, French baguette, lemon wedge, butter

Directions:
Bring 4 quarts water and first 7 ingredients to a boil in a 12-quart stockpot.
Add potatoes; simmer 15 minutes.
Add corn and sausage; simmer 8 minutes.
Add shrimp, cover, and turn off heat.
Let shrimp sit 10 to 15 minutes to absorb flavor.
Drain liquid, and spread shrimp boil out on a newspaper-covered table.
Serve with baguette slices, lemon wedges, melted butter, and Old Bay seasoning.
Delicious Marinara Sauce


Ingredients:
crushed tomatoes, garlic cloves, fresh basil, crushed red pepper flakes, olive oil, salt, water

Directions:
In large pot, on med/low heat add olive oil,  garlic and crushed red pepper flakes (if using].  Cook stirring constantly for 2 minutes.
Add Crushed tomatoes, water and salt. Bring to boil then reduce heat to simmer, cover and cook for 1/2 hour stirring occasionally.  Add basil at the very end.
Baked Pork Chops I
Category: main-dish
By bdld

A pork chop recipe that is quick and easy. You may have all the ingredients already in the house. Try serving over rice.

Ingredients:
6  pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2  egg, beaten
¼ cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup milk
⅓ cup white wine

Directions:
Preheat oven to 350 degrees F (175 degrees C). Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 457.4
Fat: 19.9 g
Saturated fat: 3.9 g
Carbohydrates: 36 g
Sugars: 3.4 g
Dietary fiber: 1.5 g
Protein: 29.9 g
Cholesterol: 128.5 mg
Sodium: 1142.4 mg
Fiber Studded Chicken Strips


Ingredients:
boneless skinless chicken breasts, Egg Beaters egg substitute, pepper

Directions:
Preheat oven to 375°F.
Cut chicken breast lengthwise into 5 strips; set aside.
Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add garlic salt and pepper to crumbs.
Place crumbs in one small dish and Egg Beaters in another. Next, coat raw chicken strips with Egg Beaters and then with crumb mixture.
Place strips on a baking pan sprayed with nonstick spray.
Spray a light mist of nonstick spray on top of strips and place in oven.
Cook for 10 minutes, and then turn strips over.  Add another light mist of nonstick spray and cook for an additional 8 - 10 minutes (until chicken is fully cooked and Fiber One looks crispy].
Enjoy!
Spelt Biscuits
Category: bread
By Joy

I have made these biscuits for health nuts and non healthy eaters alike, but there are never leftovers.  These are heavier on account of the spelt flour, but the nutty whole grain flavor is divine. Best when served fresh out of the oven, eaten with butter and honey or jam.

Ingredients:
2 cups spelt flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter
⅔ cup milk

Directions:
Preheat the oven to 450 degrees F (220 degrees C). In a large bowl, stir together the flour, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually stir in milk until dough pulls away from the sides of the bowl. You may need to adjust the amount of milk. Pat out on a floured surface to about 1 inch thick. Cut into biscuits and place on a baking sheet. Bake in the preheated oven for 12 to 15 minutes, until the bottoms are golden brown.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 6 biscuits

Calories: 249.9
Fat: 12.7 g
Saturated fat: 7.6 g
Carbohydrates: 29.9 g
Sugars: 2.6 g
Dietary fiber: 1.3 g
Protein: 6.3 g
Cholesterol: 32.7 mg
Sodium: 725.6 mg
Holiday Pancakes


Ingredients:
all-purpose flour, sugar, baking powder, salt, canola oil, egg, vanilla extract, pineapple slices, cherries, ham, cranberry sauce

Directions:
In a large bowl, whisk the dry ingredients together.
Add in wet ingredients, whisk until smooth.
Preheat non stick griddle or large skillet to 300 degrees (coat with oil or butter if non stick].
While pre-heating, put ham glaze into small saucepan and simmer until warm, set aside.
Pour one third cup of batter on cooking surface.
Flip pancake once bubbles stop appearing on top of pancake.
Heat up ham on cooking surface once you have room to fit.
Warm up dinner rolls.
Once pancakes are golden brown, remove and place on serving plate.
Serve while warm and enjoy!
Sour Cream Chicken & Biscuits


Ingredients:
onion, butter, chicken, sour cream, milk, chopped pimiento, cheddar cheese

Directions:
Preheat oven to 350°F and grease the bottom and sides of an 11x7 baking dish.
If using, chop the onion, melt butter in skillet, add onion and sauté until tender.
Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well.
Spoon mixture into prepare baking dish and bake for 15 minutes.
Remove from over and sprinkle with 3/4 cup cheddar cheese, arrange biscuits in a single layer, then sprinkle with remaining 1/4 cheese.
Bake for 20 minutes more or until biscuits are golden brown and sauce in bubbly.
Enjoy!
The Coffee Cooler


Ingredients:
vanilla vodka, Creme de Cacao, chocolate milk, milk

Directions:
Fill a cocktail shaker with ice., Add all ingredients, shake well& pour into a glass., Sprinkle with shaved chocolate.
Pistachio Banana Bread


Ingredients:
flour, baking powder, salt, sugar, brown sugar, butter, eggs, sour cream, cardamom, pistachios

Directions:
Preheat oven to 350°F; spray a 9x5 loaf pan with cooking spray.
Combine flour, baking powder and salt in a bowl; whisk well.
Place sugars and butter in a large bowl; mix well.
Add eggs one at a time, beat well after each addition.
Add bananas, sour cream, cardamom; beat well.
Add flour mixture; beat well until a moist batter is formed.
Stir in pistachios and pour batter into loaf pan.  Bake 1 hour until a toothpick inserted into the center comes out clean.  Cool on a rack for 10 minutes, remove from pan, cool on wire rack completely.
Sheila's Kale Quinoa Salad


Ingredients:
lemon juice, olive oil, cumin, garlic cloves, kale, cherry tomatoes, carrot, banana peppers, orange bell pepper, red onions, black beans, quinoa, Cotija cheese

Directions:
Whisk the first 5 ingredients together.
Add the kale and stir.   Adding the kale first will allow the oil and lemon juice to soften up the kale.
Continue to add the other vegetables,  beans, quinoa, nuts (if you're into that]  and cheese.
Serve immediately or let marinade in the fridge before enjoying.  If you are planning to make in advance add in cheese just before serving along with any nuts if using.  Depending on the ingredients used the leftovers should keep in the fridge for a couple of days.
Hanky Panky
Category: appetizers-and-snacks
By Tia

A mixture of hamburger, mild sausage and Worcestershire sauce with processed cheese melted on top. Makes a delicious snack or quick meal. Serve it on toasted slices of your favorite bread.

Ingredients:
1 ½ pounds lean ground beef
1 (12 ounce) package sausage
1 teaspoon Worcestershire sauce
1 (8 ounce) package processed cheese

Directions:
Place ground beef and sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain the meat and mix in Worcestershire sauce. Spread processed cheese over meat, allowing it to melt. Serve warm on slices of bread.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 5 cups

Calories: 254.5
Fat: 19.8 g
Saturated fat: 9 g
Carbohydrates: 1.9 g
Sugars: 1.7 g
Protein: 16.2 g
Cholesterol: 69.1 mg
Sodium: 336.7 mg
Mostly Mom's Banana Bread


Ingredients:
nonfat plain yogurt, egg, butter, vanilla, brown sugar, flour, whole wheat flour, cinnamon, nutmeg, baking soda, salt, bananas, walnuts

Directions:
Preheat oven to 350 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In a medium bowl, mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky.
Fold in walnuts as carefully as possible. Scrape the batter into the prepared loaf pan.
Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean or with very few crumbs, about 1 hour.
Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days].
Universal Sorbet


Ingredients:
granulated sugar, water

Directions:
Stir the sugar and water in a heavy saucepan and heat over a medium-high stove until the mixture begins to boil and the sugar completely dissolves. Remove from burner immediately and place in another container to cool. (Allow your simple syrup to cool completely before use, for best results cool it on the counter and then refrigerate it overnight in a sealed container.].
Mix your fruit juice and simple syrup together in a medium bowl, then pour into your prepped ice cream maker and allow it to stir for 25-30 minutes (or whatever your ice cream maker's directions specify]. You want the mixture to be very thick.
Using a rubber spatula, spoon your sorbet into freezer-safe containers and freeze until firm.
Three Seed Bread


Ingredients:
water, honey, salt, sunflower seeds, sesame seeds, poppy seeds, whole wheat flour, bread flour

Directions:
"Place all ingredients in bread machine and set on whole wheat cycle."
Dirty, Dirty Rice
Category: meat-and-poultry
By Chef John

Believe it or not, the first place I ever had dirty rice was at Popeyes®. They were out of the red beans and rice. I'd never been a huge fan of liver before, but not only have I come to love dirty rice, I've also started to crave it with even more "dirt," i.e. more liver, pork, and aromatic vegetables, hence this redundantly named dish. While the traditional method cooks the rice first before "soiling" it, here we add all the "filth" at the beginning and cook it into the rice.

Ingredients:
1 tablespoon vegetable oil
6 ounces boneless pork shoulder, diced
1  yellow onion, diced
½ cup diced celery
½ cup diced green bell pepper
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1  andouille sausage, diced, or to taste
8 ounces chicken livers, minced
2 cups long-grain rice
2 teaspoons kosher salt, or to taste
4 cups chicken broth
1  bay leaf
1 dash Worcestershire sauce
¼ cup sliced green onions
¼ cup chopped Italian parsley

Directions:
Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes. Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes. Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf before serving.

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

Calories: 355.8
Fat: 7.4 g
Saturated fat: 1.8 g
Carbohydrates: 55.2 g
Sugars: 2.5 g
Dietary fiber: 2.5 g
Protein: 15.4 g
Cholesterol: 151.5 mg
Sodium: 1479.9 mg
Greek Lemon-Rice Pudding


Ingredients:
white rice, butter, salt, eggs, brown sugar, lemon, rind of, lemon juice, vanilla, cinnamon

Directions:
Combine 1-2/3 cups water with rice, butter and salt in a small saucepan., Bring to a boil and lower the heat to a mild simmer., Cover and cook until rice is tender, approximately 20 minutes., Remove from stove and beat in the eggs., Continue to beat 1-2 minutes., Stir in sugar, lemon juice and peel, and vanilla., Transfer to a serving bowl., Sprinkle top generously with cinnamon., Cool to room temperature., Cover tightly and refrigerate until cold.
Low-fat Tropical Banana Cake


Ingredients:
all-purpose flour, salt, baking powder, light brown sugar, egg, banana, unsweetened applesauce, chocolate chips, confectioners' sugar, sweetened coconut

Directions:
Grease a loaf pan and preheat the oven to 350 degrees F.
In a large mixing bowl, mix the flour, salt, baking powder and sugar.
In a separate bowl, mix the egg, banana/citrus juice mixture, unsweetened apple sauce and nuts or chocolate chips (if desired] until well mixed, but not completely smooth.
Mix the wet ingredients into the dry mixture until batter is smooth and pourable.
The mixture should never be completely smooth because of the banana chunks and nuts or chocolate chips (if desired].
Pour the mixture into the loaf pan and bake for 40 minutes.
While baking the cake, mix the confectioners sugar and citrus juice in a small sauce pan over med-high heat, until the sugar carmelizes and becomes smooth.
Once smooth, reduce heat to medium and wait until cake is done.
Once cake is baked, allow to cool for 5-10 minutes and pour the carmelized sugar/citrus juice frosting over the cake.
Quickly sprinkle with coconut shavings, as frosting will become hardened once cooled.
Serve and be happy.
Picnic Lemonade


Ingredients:
fresh lemon juice, sugar, water

Directions:
Stir together lemon juice, sugar and water (enough to make 1 gallon], stirring until sugar dissolves.
Pack into jugs or decanters.
Fruit Truffles


Ingredients:
bananas, orange, juice of, orange, rind of

Directions:
Chop bananas into a large bowl and using a potato masher, mash until they are smooth.
Mix in orange juice and rind. Stir in almonds, mixing well to blend evenly.
Place the mixture in the fridge and chill 30 minutes.
Using a sharp knife, finely chop the blanched almonds into small pieces.
Mix the chopped almonds into the cocoa powder and place on a flat plate.
Remove banana mixture from fridge and divide into 10 portions.
Roll each portion into a small ball, using lightly floured hands.
Roll each ball into the cocoa mixture, rolling each on evenly to give a good coating.
Press gently before placing into small muffin papers and chilling 30 mins once again.
Peppermint Patties
Category: desserts
By PATTY STOCKTON

I have made these every year as one of many Christmas treats. My family really loves them, it wouldn't be Christmas without them!  When you dip, tap the fork on the edge of the pan to shake off excess. Slide the patty onto waxed paper --  you can use the fork to make a little swirl on the top to make it pretty.

Ingredients:
¾ cup sweetened condensed milk
1 ½ teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening

Directions:
In a large mixing bowl, combine condensed milk and peppermint extract.  Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky.  Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties.  Let patties dry at room temperature two hours, turning once. In a medium saucepan over low heat, melt chocolate with shortening, stirring often.  Remove from heat.  Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid.  Let cool on waxed paper until set.

Prep time: 45 mins
Cook time: 10 mins
Total time: 2 hrs 55 mins
Yields: 28 patties

Calories: 182.6
Fat: 6.5 g
Saturated fat: 3.7 g
Carbohydrates: 32.9 g
Sugars: 31.1 g
Dietary fiber: 1.1 g
Protein: 1.4 g
Cholesterol: 2.8 mg
Sodium: 12.6 mg
Pasta Seasoning Mix


Ingredients:
dried basil, dried oregano, dried thyme leaves, garlic powder

Directions:
"Combine all ingredients and store in an airtight container for up to six months."