xiaoxl/recipe_data huggingface dataset:
New Mexico Green Chile Stew
Category: soups-stews-and-chili
By Staci Booth

This is my slow cooker version of a green chile stew from New Mexico. It is great to serve with tortillas, tortilla chips, green onions, and sour cream.

Ingredients:
1 pound beef tenderloin, cubed
1 pound boneless pork loin, cubed
¼ cup masa harina
1 tablespoon olive oil
1  red onion, chopped
3 cups chopped fresh tomatoes
2 cups diced green chile peppers
2 cups low-sodium beef broth
1 tablespoon ground cumin
1 large potato, cubed
3 cloves garlic, minced
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh cilantro
1 dash cayenne pepper  (Optional)
salt to taste
ground white pepper to taste

Directions:
Place the beef tenderloin cubes, pork loin cubes, and   in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes. Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.

Prep time: 30 mins
Cook time: 8 hrs 15 mins
Total time: 8 hrs 45 mins
Yields: 10 cups

Calories: 294.8
Fat: 14.4 g
Saturated fat: 5 g
Carbohydrates: 19.5 g
Sugars: 5 g
Dietary fiber: 3.3 g
Protein: 22.3 g
Cholesterol: 56.5 mg
Sodium: 66.2 mg
Easy Lasagna


Ingredients:
pork sausage, penne pasta, ricotta cheese, mozzarella cheese

Directions:
Brown sausage., Boil pasta., Add together pasta, sausage, ricotta, sauce, and 3/4 cheese., Put in greased casserole dish., Add last 1/4 cheese on top with some basil., Cook at 350 for 30 minutes covered, 10 minutes uncovered.
Mussels au Gratin
Category: seafood
By Bren

Great for a romantic dinner for two or an inexpensive appetizer. Choose your mussels carefully as small mussels will not work with this recipe.

Ingredients:
3 pounds large mussels
1 small onion, chopped
¼ cup dry white wine
¼ teaspoon freshly ground black pepper
3 tablespoons dry bread crumbs
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
3 tablespoons vegetable oil
1 tablespoon freshly squeezed lemon juice

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Scrape mussels under cold running water and remove beards. Discard any mussels that do not close when tapped. Combine mussels, onion, wine, and pepper in a medium pot and bring to a boil over high heat. Reduce heat to medium-high and cook, shaking pot frequently, until mussels open, about 5 minutes. Combine bread crumbs, parsley, and garlic in a small dish. Whisk oil and lemon juice together in a second small bowl. Snap each mussel into 2 parts and place the shell with the meat in an oven-proof dish. Make sure no liquid remains on the shell; discard the empty shells. Spoon parsley mixture over the mussels and drizzle with the oil mixture. Bake mussels in the preheated oven until topping is crunchy, about 10 minutes.

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

Calories: 591.1
Fat: 22.4 g
Saturated fat: 3.9 g
Carbohydrates: 26.3 g
Sugars: 1.3 g
Dietary fiber: 0.7 g
Protein: 64.3 g
Cholesterol: 148.8 mg
Sodium: 1020.1 mg
Chicken Rice & Pasta Mix


Ingredients:
long-grain rice, spaghetti, parsley, chicken bouillon granules

Directions:
Mix all ingredients together, store in sealed container.  Or package 1 cup portions in zipper bags for easy use.
To prepare:.
Melt 1 T. butter or margarine in a saucepan.  Add 1 Celsius rice mix and saute stirring occasionally until the rice is coated, and slightly toasted.  Add 2 cups water, stir and bring to a boil.  Reduce to a simmer, cover, and cook 20 minutes.  Serves 4.
Weight Watchers Chicken and Rice Stuffed Bell Peppers


Ingredients:
margarine, butter, celery, water, chicken broth, cooked rice, green sweet peppers, lemon-pepper seasoning, cheddar cheese

Directions:
MELT margarine or butter in a large saucepan over medium heat.
Add celery and cook about 5 minutes or till tender.
STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly.
Stir in chicken; heat through.
Stir in rice; remove from heat.
TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes.
Place pepper halves, cut sides up, in a large shallow baking or roasting pan.
Divide chicken mixture among the pepper halves.
Sprinkle with lemon-pepper seasoning.
Cover and refrigerate up to 24 hours.
TO SERVE, bake peppers, loosely covered with foil, in a 350º oven about 55 minutes or till heated through.
Top with cheese and pimiento.
Bake, uncovered, about 5 minutes more or till cheese is just melted.
*NOTE: Substitute low-fat cheddar cheese for cheddar cheese and cut to 5 POINTS.}.
Healthy Hoppin John


Ingredients:
cooked brown rice, black-eyed peas, onion, celery, chunky salsa, garlic powder, onion powder, cayenne pepper

Directions:
Cook Turkey sausage and make sure its crumbly.Drain off any excess liquid.
Mix all ingredients including the Turkey, in a Pot and bring to a simmer on low to med heat.
I stated only six servings because we have it as our main course with a salad.
Linguine Pescadoro
Category: main-dish
By Donna

A linguine pasta with a feast of seafood: clams, shrimp, and scallops.

Ingredients:
1 (16 ounce) package linguini pasta
3 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon Italian seasoning
¼ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can black olives, drained
1 (10 ounce) can (10 ounce) can whole baby clams
1 (6.5 ounce) can minced clams, with juice
¼ pound small salad shrimp
¼ pound scallops
2 ½ teaspoons lemon zest
salt to taste
ground black pepper to taste

Directions:
In a large pot of boiling salted water cook linguini until al dente. Drain. Meanwhile, in a heavy saucepan over medium heat saute garlic in olive oil until garlic softens. Add Italian seasoning, thyme, crushed red pepper flakes, crushed tomatoes, black olives, and the juice from both cans of clams. Simmer for 15 minutes. Mix in canned clams, shrimp, scallops, lemon zest, and salt and pepper to taste. Simmer for an additional 15 minutes or until shrimp and clams are cooked. Toss cooked and drained linguine pasta over seafood sauce. Serve warm.

Yields: 6 servings

Calories: 533.3
Fat: 14.4 g
Saturated fat: 2.4 g
Carbohydrates: 70.3 g
Sugars: 2.6 g
Dietary fiber: 6.1 g
Protein: 34.8 g
Cholesterol: 92.9 mg
Sodium: 760 mg
Quiche au Chou Romanesco (Romanesco and Mushroom Quiche)
Category: breakfast-and-brunch
By t2014cécileJ

The nutty flavor of romanesco cauliflower pairs deliciously well with mushrooms and oregano in this unique quiche. Serve with a green salad.

Ingredients:
1 sheet frozen puff pastry, thawed
1 cup Romanesco cauliflower florets
1 ½ tablespoons butter
1 ½ cups sliced fresh mushrooms
1 tablespoon fresh oregano leaves
salt and ground black pepper to taste
2 tablespoons water  (Optional)
3  eggs
½ cup milk
2 tablespoons milk
½ cup heavy whipping cream
2 tablespoons heavy whipping cream
¾ cup shredded Swiss cheese
1 tablespoon shredded Swiss cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch quiche pan with parchment paper. Press puff pastry into the quiche pan and trim to fit. Prick pastry with a fork and place in the refrigerator. Bring a pot of water to a boil. Add Romanesco florets; cook until crisp-tender, about 3 minutes. Drain. Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until lightly browned, about 5 minutes. Stir in drained Romanesco florets, oregano, salt, and pepper. Cook until florets are tender, about 5 minutes, adding water if they start to stick. Beat eggs in a large bowl. Whisk in 1/2 cup plus 2 tablespoons milk and 1/2 cup plus 2 tablespoons heavy cream. Stir in mushroom mixture. Pour over pastry in the pan. Sprinkle 3/4 cup plus 1 tablespoon Swiss cheese on top. Bake in the preheated oven until pastry is golden and quiche is set, about 30 minutes.

Prep time: 15 mins
Cook time: 48 mins
Total time: 1 hr 3 mins
Yields: 1 9-inch quiche

Calories: 333.8
Fat: 25.9 g
Saturated fat: 11.3 g
Carbohydrates: 16.9 g
Sugars: 1.9 g
Dietary fiber: 0.9 g
Protein: 9.2 g
Cholesterol: 112.6 mg
Sodium: 176.5 mg
Slow Cooker Venison Sloppy Joes
Category: meat-and-poultry
By SHIVERDEN

This recipe comes from my friend who is a guide in Alaska - it's excellent for sandwiches, on rolls with sharp Cheddar cheese. Yum yum!  Slow cooked in a slow cooker so even the toughest of roasts or stew meats will work; eventually the meat just falls apart! Also good served over hot cooked rice. Delicious!

Ingredients:
¼ pound bacon
2 pounds venison stew meat
1 large yellow onion, chopped
½ cup brown sugar
¼ cup wine vinegar
1 tablespoon ground cumin
1 teaspoon chili powder
2 tablespoons minced garlic
1 tablespoon prepared Dijon-style mustard
1 cup ketchup
salt and pepper to taste

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet,  crumble and set aside. Brown stew meat in bacon grease for flavor. Put onion, sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir together. Cook for a minimum of 8 hours on Low setting. Use a fork to separate the meat into a thick and yummy Sloppy Joe-style barbecue.

Prep time: 5 mins
Cook time: 8 hrs
Total time: 8 hrs 5 mins
Yields: 4 servings

Calories: 537.6
Fat: 18.4 g
Saturated fat: 6.3 g
Carbohydrates: 41.1 g
Sugars: 33.1 g
Dietary fiber: 1.2 g
Protein: 51.8 g
Cholesterol: 190.7 mg
Sodium: 1071.2 mg
Low-Fat Cucumber Pepper Pasta Salad
Category: salad
By Erecka

Cucumbers meet pasta with a punch! Just remember you literally can't mess this up. Good luck!

Ingredients:
1 (16 ounce) package tri-color pasta
6 large cucumbers, diced
2  green bell peppers, chopped
5  banana peppers, chopped
4  fresh jalapeno peppers, chopped
1 pound Colby cheese, cut into cubes
2 (16 ounce) bottles reduced-fat zesty Italian-style salad dressing

Directions:
Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse the pasta with cold water until cooled; drain. Stir cucumbers, green bell peppers, banana peppers, jalapeno peppers, Colby cheese, and Italian-style salad dressing in a bowl; add cooled pasta and mix until pasta is coated completely with dressing.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 10 servings

Calories: 447.9
Fat: 18.5 g
Saturated fat: 9.4 g
Carbohydrates: 50.7 g
Sugars: 5.7 g
Dietary fiber: 3.7 g
Protein: 18 g
Cholesterol: 43.1 mg
Sodium: 1303.1 mg
Ham and Corn Cases


Ingredients:
butter, butter, shallots, ham, plain flour, milk, corn kernels

Directions:
Remove crust from bread flatten bread with a rolling pin and cut bread into rounds using a 7cm plain cutter.
Press bread rounds into greased patty pans and brush bread cases with melted butter.
Bake in a moderately hot oven for about 15 minutes or until lightly browned. Let cases stand in pans for 5 minutes before removing.
Serve bread cases with warm ham and corn filling decorated with red strips of pepper if desired.
Ham and Corn Filling (Can be done in microwave].
Melt butter in a medium saucepan add shallots and leg ham stir over a low heat until shallots are just soft. Add flour, stir over medium heat for a further minute and gradually stir in  milk, stir over low heat until mixture boils and thickens stir in corn kernels. I pop the filled cases back in the oven for a few minutes before serving, but you dont have to.
Aayi's Jowar/Jolad Roti (Gluten Free Indian Flat Bread)


Ingredients:
sorghum flour, water, salt

Directions:
Heat water and add salt.
When it starts boiling, add the flour and mix continuously till all the water is absorbed. Take off the heat.
When it is still hot, knead the dough on a flat board.
Spread using the rolling pin (For rolling, apply dry flour as much as needed. If the roti breaks, make it into a ball again, apply some more flour and roll].
Fry on the heated tava (griddle made from cast iron, I use a cast iron frying pan].
Serve hot.
Orange Carrot Muffin


Ingredients:
unsalted butter, all-purpose flour, sweet oranges, carrot, baking powder, nutmeg, eggs, granulated sugar, light brown sugar

Directions:
1. preheat oven at 180 degrees and line a muffin tray.
2. Cream butter and sugar until light and fluffy.
3. add the eggs, one at a time mixing on medium each time.
4. sift flour and baking powder together and mix in the grated nutmeg.
5. add the flour mixture, grated carrot and orange juice and rind into the egg mixture in batches, starting and ending with flour.
6. divide batter into muffin tray.
7. bake at 180 degrees for 30 mins or until a wooden skewer comes out clean.
top with whipped cream or butter cream to have an instant cupcake.
Wake up Smoothie


Ingredients:
berries, tofu, plain yogurt, sugar substitute

Directions:
Dump it in the blender., Let'er rip!
Okanagan Cherry Mint Smoothie


Ingredients:
frozen cherries, vanilla, of fresh mint, cinnamon, honey

Directions:
Place cherries in blender topped with Almond Breeze Unsweetened Vanilla and pulse to mash.
2. Rinse fresh mint, cut off woody stems and add. Add hemp seeds, cinnamon and raw honey, if using, and blend until smooth.
Mustard and Brandy Steaks


Ingredients:
brandy, water, plain low-fat yogurt, fresh ground black pepper

Directions:
Heat a non stick frying pan until very hot.
Dry fry (or brush steaks with a little oil before frying] for 2-3 minutes each side or until done to your preference.
Remove from pan and keep warm.
Take pan off the heat and add the brandy, water and mustard.
Stir well, then add in the yoghurt and season with pepper.
Return pan to heat to warm through, then add the steaks and coat with the sauce.
Serve immediately.
German-Style Mushroom Sauce
Category: side-dish
By Courtney Lynn Hernandez

I use this recipe to top my fried pork chops (also on this site). Together with a side of my homemade spaetzle, this dish reminds me of my favorite German-style town, Leavenworth, WA! My meal cost: $2.10 (53 cents per person)

Ingredients:
1 tablespoon butter, or to taste
1 medium onion, diced
10  mushrooms, thickly sliced
2 tablespoons water, or as needed
1 teaspoon beef bouillon
2 slices cooked bacon
½ cup sour cream
1 tablespoon cornstarch

Directions:
Melt butter in a skillet over medium heat. Add onion and mushrooms. Reduce heat to low and cover skillet. Cook for 15 minutes. Stir, cover again, and cook until tender, about 15 minutes more. Pour enough water into the skillet to moisten the mixture. Add bouillon; stir until dissolved. Cut bacon into small pieces over the sauce. Simmer, uncovered, for 10 minutes. Increase heat to medium and bring sauce to a simmer. Add sour cream and cornstarch; stir constantly for 2 minutes until sauce is blended and thickened. Remove from heat.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 117.6
Fat: 9.1 g
Saturated fat: 5.6 g
Carbohydrates: 7.3 g
Sugars: 2.1 g
Dietary fiber: 0.9 g
Protein: 2.9 g
Cholesterol: 20.3 mg
Sodium: 335.2 mg
Pull Apart Cheddar Bacon Ranch Bread


Ingredients:
cheddar cheese, bacon bits, butter, fresh ground pepper

Directions:
Preheat oven 350 degrees.
Using a sharp bread knife, cut the bread into about 1 inch slices from side to side going in both directions, repeating until entire loaf is cut.  Do not cut through the bottom crust.  It should look something like an onion mum.
Place slices of cheese inbetween slits. Sprinkle bacon bits on bread, making sure to tuck most between cuts.
Mix together butter and dry Ranch dressing mix. Pour over bread.  If desired, dust with a couple of twists of freshly ground pepper.
Wrap in foil the entire loaf in foil, folding to seal.  Place on a baking sheet; bake for 15 minutes. Unwrap. Bake for an additional 10 minutes or until cheese is melted.
Rigatoni Mediterranean


Ingredients:
rigatoni pasta, olive oil, eggplants, zucchini, sweet onions, scallion, fresh basil, salt, black pepper, crushed tomatoes, part-skim mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 350.
Cook pasta according to package directions, omitting salt and fat.  Drain and set aside.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.  Add eggplant to pan and saute about 6 minutes, or until lightly browned.  Drain on a paper towel.
Heat remaining 2 tablespoons of oil in a pan over medium heat.  Add garlic to pan and and cook no more than 30 seconds, stirring constantly.  Add onion, zucchini, and scallions to pan.  Cook about 6 minutes or until tender, stirring occasionally.
Add chopped basil, Italian seasoning, salt, pepper, and tomatoes; bring to a boil.  Cover, reduce heat, and simer about 15 minutes.
Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella.  Transfer to a 13x9" baking dish coated with cooking spray.
Sprinkle evenly with Parmesan.  Cover and bake at 350 for 15 minutes; uncover and bake an additional 5 minutes.
Chicken Skewers With Peanut Sauce


Ingredients:
peanut butter, soy sauce, boneless skinless chicken breast, green onion

Directions:
Mix dressing, peanut butter and soy sauce in a large bowl until well blended., Add chicken., Toss to coat., Cover and refrigerate for 10 minutes, to marinade., Preheat broiler or barbecue., Remove chicken from marinade. Discard marinade., Thread chicken evenly onto 8 soaked wooden or metal skewers., Cook on barbecue about 4 minutes on each side, or., Place on rack in broiler pan., Broil 4 to 6 inches from heat, on each side or until cooked through., Serve sprinkled with peanuts and onions., The skewers are good when served with cooked rice and a tossed green salad.
Naan Bread Margherita Pizza with Prosciutto
Category: world-cuisine
By Spoons and Stilettos

This is one of my favorite friday night dishes. This pizza is quick, simple and delicious. Instead of making the pizza dough from scratch I decided to use naan bread for the pizza base. Using naan bread not only saves time but it is great for portion control. The only difference between this recipe and most pizza recipes is that It doesn't include a tomato sauce on the base. I don't like the sogginess that comes from the sauce, but feel free to try it with the sauce as it will still yield good results.

Ingredients:
2  naan breads
2 teaspoons olive oil, or as needed
1  green onion, sliced
1 clove garlic, finely chopped
8 slices mozzarella cheese
1 large roma tomato, thinly sliced
salt and ground black pepper to taste
1 slice prosciutto, sliced
6 leaves fresh basil, roughly chopped
2 tablespoons grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place naan breads on the prepared baking sheet; brush each naan with olive oil. Spread green onion and garlic over each naan. Arrange 4 slices mozzarella cheese onto each naan; top with tomato slices. Season tomatoes with salt and pepper. Top tomato layers with prosciutto, basil, and Parmesan cheese. Bake in the preheated oven until pizza is crispy on the edges and cheese is melted, about 8 minutes. Turn on oven's broiler and broil until cheese is lightly browned and bubbling, about 2 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 pizzas

Calories: 626.1
Fat: 29.4 g
Saturated fat: 13.7 g
Carbohydrates: 49.8 g
Sugars: 4.5 g
Dietary fiber: 8.7 g
Protein: 41.1 g
Cholesterol: 92.4 mg
Sodium: 1222.3 mg
Daycare Cookies


Ingredients:
brown sugar, eggs, graham crackers

Directions:
Preheat oven to 350°., Lightly grease 2 cookie sheets, I use cooking spray., In a large bowl with a electric mixer combine cake mix,., oil, brown sugar, and eggs until well blended., Stir in graham cracker crumbs and semi sweet morsels., Drop by rounded teaspoons onto prepared cookie sheets., Bake for 10-12 minutes., Cool on racks.
Smothered Mexican Lasagna
Category: world-cuisine
By Brenda Britten

Great tasting and easy Mexican lasagna. Tastes like it was hard work.

Ingredients:
1 ½ pounds ground turkey
1 bunch green onions, chopped
1 (1.25 ounce) package taco seasoning mix
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 (4 ounce) can diced green chile peppers, undrained
1 (15 ounce) container ricotta cheese
2  eggs
8 (10 inch) flour tortillas
1 (8 ounce) container sour cream
¼ cup salsa

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions,   mix, water, diced tomatoes with juice, and green chiles with juice. Reduce heat to medium. In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over the cheese. Repeat layers until all is used up. Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 715.9
Fat: 31.9 g
Saturated fat: 13.3 g
Carbohydrates: 63.9 g
Sugars: 6.7 g
Dietary fiber: 4.8 g
Protein: 40.5 g
Cholesterol: 190.3 mg
Sodium: 1659.5 mg
Four Meat Jambalaya


Ingredients:
bacon, boneless skinless chicken breast, onions, green bell pepper, celery, garlic cloves, olive oil, smoked sausage, shrimp, diced tomatoes, long grain rice, chicken broth, salt, ground pepper, Tabasco sauce, bay leaf

Directions:
In a dutch oven, fry the bacon and chicken until they are done.
Remove the bacon and chicken into a paper towel lined bowl.  Be sure and leave all the grease in the pan.
Cook the onions, garlic, bell pepper and celery in the grease left in the dutch oven.  About 5-7 minutes.
Add the shrimp and sausage to the onion mixture and cook about 4 minutes or until heated through.  Be careful not to cook this to long or the shrimp will be tough.
Remove this mixture from the pan.
Add about a tablespoons of olive oil to the pan.
Put in your rice and cook about ten minutes stirring frequently to prevent the rice from scorching.
Add the chicken broth, tomatoes, salt, pepper, thyme, tabasco and bay leaf.  Stir.
Bring this mixture to a boil and then turn heat down to simmer, cover and cook about 15-20 minutes.
Remove bay leaf from rice mixture.
Stir in your bacon and chicken mixture and your shrimp and onion mixture.
Hope you enjoy this --  Thank you to Sue L from the zaar for the great ideas and recipe to take from.
Multigrain Seed Biscuits
Category: bread
By SandyS

A crunchy, wholesome biscuit - perfect to serve with soup, stew, or alone with butter and jam.

Ingredients:
1 ¼ cups multigrain flour
1 cup whole wheat flour
¼ cup sunflower seeds
¼ cup flax seeds
¼ cup wheat germ
1 tablespoon white sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold butter
1 cup milk
1  egg, lightly beaten
¼ cup sesame seeds

Directions:
Preheat oven to 425 degrees F (220 degrees C). Whisk multi-grain flour, wheat flour, sunflower seeds, flax seeds, wheat germ, sugar, baking powder, and salt together in a large bowl. Grate cold butter into flour mixture using the largest holes of a cheese grater and mix with a fork until it resembles coarse crumbs. Slowly pour in milk and mix until dough begins to pull away from sides of the bowl. Turn dough out onto a lightly floured surface and gently knead to form a soft dough, about 10 turns. Pat into an 8-inch square, cut into quarters, and cut each quarter into 3 rectangular pieces. Place each piece of dough onto an ungreased baking sheet, about 1 inch apart; brush with egg and sprinkle with sesame seeds. Bake in the preheated oven until golden, 12 to 15 minutes.

Prep time: 30 mins
Cook time: 12 mins
Total time: 42 mins
Yields: 12 biscuits

Calories: 227.6
Fat: 13.9 g
Saturated fat: 5.8 g
Carbohydrates: 21.1 g
Sugars: 2.2 g
Dietary fiber: 4.3 g
Protein: 6.9 g
Cholesterol: 37.5 mg
Sodium: 290.1 mg