xiaoxl/recipe_data huggingface dataset:
Shrimp and Vegetable Sheet Pan Dinner
Category: seafood
By Amy Schenkel

A simple and delicious sheet pan dinner with shrimp and vegetables - you can use any combination of vegetables you like, but try to cut them all in even pieces.

Ingredients:
1  red onion, coarsely chopped
1  red bell pepper, chopped
1 cup sliced fresh mushrooms
1  zucchini, chopped
3 tablespoons olive oil, divided
salt and freshly ground black pepper to taste
¼ teaspoon paprika
1 pound fresh shrimp, peeled and deveined
1 teaspoon lemon zest
½ teaspoon garlic powder

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil,  salt, pepper, and paprika on a sheet pan and toss well to combine. Roast in the preheated oven until vegetables are softened, about 15 minutes. While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine. Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 207.7
Fat: 11.3 g
Saturated fat: 1.7 g
Carbohydrates: 6.3 g
Sugars: 3.3 g
Dietary fiber: 1.7 g
Protein: 20.1 g
Cholesterol: 172.6 mg
Sodium: 243.5 mg
Shrimp in Lobster Sauce
Category: world-cuisine
By SARAHJEAN27

Shrimp is simmered in a pork sauce. This recipe is my Grandmother's version of shrimp in Lobster sauce, it's the best that I know of. Try it out and see for your self, you'll love it.

Ingredients:
2 tablespoons vegetable oil
2 cloves garlic, minced
1 pound ground pork
1 pound fresh shrimp, peeled and deveined
2 tablespoons soy sauce
½ teaspoon white sugar
5  green onions, chopped
1 cup water, or as needed
1 tablespoon cornstarch
1 tablespoon cold water
2  eggs, beaten

Directions:
Heat the oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, just until fragrant. Crumble in the pork; cook and stir until no longer pink, about 5 minutes. Add the shrimp; cook and stir until pink and opaque. Mix in the soy sauce, sugar and green onions. Pour in 2 cups of  water, and bring to a boil. Simmer for 3 minutes. Stir together remaining water and cornstarch. Stir into the skillet gently and allow to simmer until thickened. Turn off the heat to ensure a smooth sauce. Stir in the eggs, and serve immediately over rice.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 5 servings

Calories: 376.8
Fat: 22.1 g
Saturated fat: 6.6 g
Carbohydrates: 4.8 g
Sugars: 1 g
Dietary fiber: 0.5 g
Protein: 37.8 g
Cholesterol: 271.3 mg
Sodium: 571.7 mg
Bill's Blue Cheese Dressing
Category: side-dish
By William

This is the BEST I have ever tasted, but not for the fat conscious.

Ingredients:
¾ cup sour cream
1 ⅓ cups mayonnaise
1 teaspoon Worcestershire sauce
½ teaspoon dry mustard
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
4 ounces blue cheese, crumbled

Directions:
In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 1/2 cups

Calories: 241.3
Fat: 25.2 g
Saturated fat: 6.5 g
Carbohydrates: 1.9 g
Sugars: 0.4 g
Protein: 2.8 g
Cholesterol: 22.7 mg
Sodium: 379.9 mg
Sweet and Sour Chicken


Ingredients:
chicken breast, celery, Chinese cabbage, onion, carrot, green pepper, fresh ginger, dried ginger, garlic clove, brown sugar, salt, dried ginger, ketchup, garlic powder, cornstarch

Directions:
Have all ingredients chopped and ready to go.
In a deep skillet or wok, heat 2 tbsp oil over high heat.
Add all vegetables.
Stir-fry quickly until onion is cooked and translucent.
Remove to bowl.
Add 2 tbsp.oil to wok; heat.
Add chicken and stir fry until no longer pink on outside (5-7 minutes].
Mix in separate bowl sauce ingredients, making sure to mix cornstarch thoroughly.
To chicken in wok, add vegetables and sauce mix.
Cook over low heat until cornstarch is cooked, about 7 minutes, or until sauce is slightly thickened.
Serve over hot cooked white rice.
Papas Rellenas (Fried Stuffed Potatoes)
Category: appetizers-and-snacks
By alu1977

My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!

Ingredients:
4 large potatoes, peeled and cubed
½ teaspoon salt
1 tablespoon vegetable oil
½ cup chopped onion
1  green bell pepper, chopped
3 cloves garlic, minced
1 pound ground beef
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon ground black pepper
4 teaspoons tomato paste
1 tablespoon distilled white vinegar
4  eggs
2 cups dry bread crumbs
1 cup all-purpose flour
1 quart vegetable oil for frying

Directions:
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature. Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside. Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use. To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.

Prep time: 1 hr
Cook time: 45 mins
Total time: 4 hrs 15 mins
Yields: 12 stuffed potatoes

Calories: 380.1
Fat: 15.8 g
Saturated fat: 3.6 g
Carbohydrates: 45.3 g
Sugars: 3 g
Dietary fiber: 3.5 g
Protein: 14.3 g
Cholesterol: 84.9 mg
Sodium: 488.8 mg
Cheddar Chipotle Bread on a Pizza Stone
Category: bread
By JESSIE KAY

This spicy, crusty bread is great served with a meal or used for sandwiches.

Ingredients:
1 tablespoon active dry yeast
3 cups warm water
1 teaspoon white sugar
9 cups all-purpose flour
1 tablespoon salt
½ (7 ounce) can chipotle peppers in adobo sauce
1 (8 ounce) package cream cheese, softened
1 pound Cheddar cheese, cubed
½ cup grated Parmesan cheese
¼ cup cornmeal for dusting

Directions:
Sprinkle the yeast over 3 cups of warm water in a small bowl and stir in the sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine 4 cups of flour and the salt in a large bowl. Stir in the yeast to form a soft dough. Set aside for 15 minutes to let the flour absorb the liquid. Add the flour 1 cup at a time, mixing until until the dough is very smooth. (If the dough is too stiff to mix by hand, turn it out onto a lightly floured surface and knead in the remaining flour.) Let the dough rest for an additional 15 minutes. Seed the chiles, if desired, and puree the chipotle peppers in adobo. Cut the softened cream cheese into cubes. Knead the chipotle puree, cubed cream cheese, Cheddar cheese, and the grated Parmesan cheese into the dough until fully incorporated. Place the dough in an oiled bowl and turn to coat. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 40 minutes. Punch the dough down and knead it a few times. Cover and let rise again until doubled, about 30 minutes. Place a pizza stone in the oven on a middle rack. Preheat the oven to 450 degrees F (230 degrees C). Lightly dust a pizza peel or the back of a baking tray with cornmeal. Use a serrated knife to divide the dough into four equal pieces. Shape the loaves into round balls, and place the balls on the cornmeal-dusted peel. Cover with a damp cloth and let rise for 10-20 minutes. Slide the loaves off the peel or baking sheet onto the hot baking stone and bake until the bread is golden and the loaves sound hollow when tapped on the bottom, about 20 to 30 minutes.

Prep time: 25 mins
Cook time: 20 mins
Total time: 2 hrs 25 mins
Yields: 4 - 1 pound loaves

Calories: 297.8
Fat: 10.7 g
Saturated fat: 6.5 g
Carbohydrates: 38.1 g
Sugars: 0.5 g
Dietary fiber: 1.6 g
Protein: 11.4 g
Cholesterol: 32 mg
Sodium: 488.3 mg
OREO® Triple Layer Chocolate Pie
Category: trusted-brands-recipes-and-tips
By Baker's

A cookie crust holds three chocolatey layers for a creamy no-bake pie.

Ingredients:
32  OREO Chocolate Sandwich Cookies, divided
¼ cup butter or margarine, melted
2 cups cold milk
2 pkg. (4 serving size)  JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

Directions:
Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie. Refrigerate 4 hours or until set.

Prep time: 25 mins
Total time: 4 hrs 25 mins
Yields: 10 servings

Calories: 205.6
Fat: 9.2 g
Saturated fat: 7.2 g
Carbohydrates: 25.5 g
Sugars: 19.9 g
Dietary fiber: 0.8 g
Protein: 1.7 g
Cholesterol: 16.1 mg
Sodium: 388.7 mg
Spicy Tomato Soup
Category: soups-stews-and-chili
By njmom

After some looking at different recipes, I thought I would experiment with making an Indian Tomato Soup, as I once had in a restaurant.  This comes close.  Warning!  Indian Chili powder is much spicier than your ordinary store-bought.

Ingredients:
2 tablespoons olive oil
1  onion, chopped
2  bay leaves
1 tablespoon all-purpose flour
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
½ teaspoon ground turmeric
1 tablespoon Indian chili powder
½ cup water, or as needed
1 (28 ounce) can tomato puree
1 tablespoon white sugar
salt to taste
⅓ cup heavy cream or half-and-half  (Optional)

Directions:
Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute. Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon.  Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes. Remove bay leaves and serve with cream if desired.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 166.7
Fat: 10 g
Saturated fat: 3.8 g
Carbohydrates: 18 g
Sugars: 9.3 g
Dietary fiber: 3.5 g
Protein: 3 g
Cholesterol: 18.1 mg
Sodium: 627.4 mg
Sweet and Hot Onion Bacon Candy


Ingredients:
bacon, maple syrup, Dijon mustard, cayenne pepper, light brown sugar

Directions:
Pre heat oven to 350.
Line a rimmed baking sheet with foil.
Place an oven save baking rack on your baking sheet and spray with non stick cooking spray.
Mix together all ingredients except bacon and microwave for 25 seconds.
Lay strips of bacon on rack and coat with mixture.
Bake for 20 minutes and check.
If bacon requires more cooking time, do so in 10 minute increments.
Let cool completely and store in an air tight container in fridge.
White Bean Chicken Breast Chili
Category: soups-stews-and-chili
By Chef John

I love a hearty beef chili as much as the next guy, but once in a while there's nothing wrong with going over to the light side and enjoying an equally comforting bowl of white bean and chicken chili.

Ingredients:
1 teaspoon vegetable oil
2  boneless, skinless chicken breast halves
1 teaspoon vegetable oil
1 large onion, diced
salt and freshly ground black pepper to taste
4 cloves garlic, chopped
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon all-purpose flour
½ teaspoon chipotle pepper powder
¼ teaspoon dried oregano
1 teaspoon fine cornmeal
2 cups chicken broth, divided
2 (15 ounce) cans white beans, drained
1 cup chicken broth
¼ teaspoon white sugar, or to taste
1 pinch cayenne pepper, or to taste
⅓ cup chopped green onions
⅓ cup sour cream
⅓ cup chopped fresh cilantro

Directions:
Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about  5 minutes. Remove to a plate and allow to cool before chopping into cubes. Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into the onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of the chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer. Stir in beans and 1 more cup chicken broth. Cut cooled chicken breasts into cubes, add to the chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 409.9
Fat: 8.9 g
Saturated fat: 3.4 g
Carbohydrates: 54.7 g
Sugars: 3.6 g
Dietary fiber: 11.9 g
Protein: 29.1 g
Cholesterol: 41.4 mg
Sodium: 771.7 mg
Sauteed Yellow Squash and Tomatoes


Ingredients:
zucchini, butter, margarine, onion, salt, pepper, sweet basil, stewed tomatoes

Directions:
Without peeling, slice squash in 1/2" diagonal slices., In medium sized skillet, melt butter or margarine and saute onions until golden., Add squash and remaining ingredients, toss to combine., cover and cook 10 - 15 minutes over medium heat until tender.
Multigrain Bread


Ingredients:
granulated sugar, warm water, active dry yeast, whole wheat flour, molasses, butter, salt, sunflower seeds, flax seeds, rolled oats, all-purpose flour

Directions:
In bowl, dissolve 1 tsp of the sugar in 1/2 cup of the warm water; sprinkle in yeast. Whisk in 1/4 cup of the whole wheat flour; set in warm place until bubbly, about 10 minutes.
In large bowl, combine molasses, butter, salt and remaining sugar and warm water. Stir in sunflower seeds, flaxseeds, yeast mixture and 1/2 of the rolled oats. With wooden spoon, stir in remaining whole wheat flour and enough of the all-purpose flour to make stiff dough.
Turn out onto lightly floured surface; knead until smooth and elastic, kneading in as much of the remaining white flour as necessary - about 10 minutes.
Place in a large greased bowl, turning to grease all over. Cover with plastic wrap, let rise in a warm place until doubled in bulk - about 2 hours.
Punch dough down, turn out onto lightly floured surface. With rolling pin, flatten into 11" x 8" rectangle; firmly roll up into log and pinch seam to seal. Place, seam side down, in a greased 9" x 5" loaf pan. Cover and let rise until doubled in bulk - about 1 1/2 hours.
With tip of sharp knife, make 1/2" deep slash lengthwise down centre of loaf. Brush top with water, sprinkle with remaining oats. Bake in centre of 350°F (180°C] convection oven until loaf sounds hollow when tapped on bottom - about 40 minutes. Let cool on rack.
For a conventional oven - bake on centre rack at 400°F (200°C] for 30 minutes.
Red Raspberry Sauce


Ingredients:
fresh raspberries, lemon juice

Directions:
Melt jam in a small saucepan over low heat (I did this in the microwave instead- put the jam in a small glass bowl and heat using medium power for 1-2 minutes].
Stir in lemon juice.
Remove from heat and place the jam mixture in a small glass bowl.
Stir in raspberries.
Serve warm or at room temperature.
Easy Chicken and Cheese Enchiladas


Ingredients:
cheddar cheese, chunky salsa, cream cheese, soft taco-size flour tortillas

Directions:
Heat oven to 350.
In skillet melt cream cheese, most of cheddar cheese and most of salsa.
Add chicken.
Spoon mixture into tortilla shells.
Roll the shells, place in 9 x 13 greased pan.
Drizzle with remaining salsa and sprinkle with remaining cheese.
Cover and bake until hot; about 30 minutes.
Salmon Burgers With Lemon-Sour Cream Sauce


Ingredients:
salmon, onion, butter, lemon wedge, nonfat sour cream, lemon zest, fresh lemon juice, sugar

Directions:
To prepare the Lemon-Sour Cream Sauce: In a medium bowl, combine sour cream, lemon zest, lemon juice, and sugar; mix until well blended.
In a large bowl, combine salmon, egg, bread crumbs, onion, salt, and pepper; shape into six equal-sized patties.
In a large frying pan over medium heat, melt butter. Add salmon patties and brown on both sides. Remove from heat, transfer onto a serving platter, and serve with Lemon-Sour Cream Sauce and lemon wedges.
Wilma's Clam Chowder
Category: soups-stews-and-chili
By Wilma Scott

A chunky, delicious chowder with a back-east taste.

Ingredients:
1 (6.5 ounce) can minced clams
¼ cup water
4  potatoes, diced
1  onion, finely diced
2 cups milk
1 (12 fluid ounce) can evaporated milk
2 tablespoons butter
1 tablespoon dried parsley
¼ teaspoon dried thyme
½ teaspoon Old Bay Seasoning TM
⅛ teaspoon celery salt
ground black pepper to taste
1 cup crushed saltine crackers

Directions:
Drain juice from the clams into a medium size pot, set the clams aside. Add water or bottled clam juice. Add potatoes and onions to the pot and cover.  Cook over a medium heat until potatoes are soft. Stirring occasionally. Add milk, evaporated milk, butter or margarine, parsley, thyme, seafood seasoning, celery salt, salt and pepper to taste, cracker crumbs and clams. Simmer until soup is about to boil, be careful not to let it boil. Serve hot.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 559.1
Fat: 18.5 g
Saturated fat: 10 g
Carbohydrates: 70.1 g
Sugars: 18.1 g
Dietary fiber: 5.9 g
Protein: 28.7 g
Cholesterol: 83.4 mg
Sodium: 618.8 mg
Meat Cholent


Ingredients:
beef brisket, dried lima beans, onions, pearl barley, salt, pepper, ginger, flour, paprika

Directions:
Submerge beans in water and soak overnight.
Drain well.
Use a heavy saucepan or Dutch oven and brown the meat and onions in the fat.
Sprinkle with salt, pepper and ginger.
Add the beans and barley.
Sprinkle with the flour and paprika.
Add enough boiling water to cover one inch above the mixture; Cover tightly.
Cholent may be baked for 24 hours in an oven 250F, or, for quicker cooking, bake in a 350F oven for 4 to 5 hours.
Slice the meat and serve with the barley and beans.
Lobster Casserole
Category: seafood
By NUBBLE44

This is a delicious native Maine casserole!

Ingredients:
3 tablespoons butter
1 pound lobster meat, cut into bite-sized pieces
3 tablespoons all-purpose flour
¾ teaspoon dry mustard
salt and pepper to taste
1 cup heavy cream
½ cup milk
3 slices bread, crust removed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish. Melt butter in a medium sized pot over low heat. Saute the lobster meat in butter until it starts to change color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove lobster meat from pan and set aside. To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the pot. Tear the bread into small pieces and stir into the mixture. Pour into prepared baking dish. Bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 473.3
Fat: 33.2 g
Saturated fat: 19.9 g
Carbohydrates: 17.7 g
Sugars: 2.3 g
Dietary fiber: 0.6 g
Protein: 25.9 g
Cholesterol: 214.7 mg
Sodium: 560.2 mg
Chocolate-Banana Tofu Pudding
Category: everyday-cooking
By Mirby

This delightful, guilt-free dessert can be whipped together in just 5 minutes. It's suitable for everyone, vegans and chocoholics alike! The banana and chocolate completely mask the tofu taste, no one will guess your secret!

Ingredients:
1  banana, broken into chunks
1 (12 ounce) package soft silken tofu
¼ cup confectioners' sugar
5 tablespoons unsweetened cocoa powder
3 tablespoons soy milk
1 pinch ground cinnamon

Directions:
Place the banana, tofu, sugar, cocoa powder, soy milk, and cinnamon into a blender. Cover, and puree until smooth. Pour into individual serving dishes, and refrigerate for 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 124
Fat: 3.5 g
Saturated fat: 0.9 g
Carbohydrates: 21.2 g
Sugars: 12.6 g
Dietary fiber: 3.3 g
Protein: 6.1 g
Sodium: 11.9 mg
Spinach Gruyere Puff Pastry


Ingredients:
frozen chopped spinach, butter, fresh mushrooms, gruyere cheese, puff pastry sheets

Directions:
Preheat oven to 350 degrees F.
Drain spinach well, pressing between layers of paper towels to remove excess moisture.
Melt 2 tablespoons butter in a skillet over medium heat.
Add mushrooms and cook, for 5 minutes.
Stir together spinach, mushrooms and cheese; set aside.
Roll 1 pastry sheet into a 13 by 11-inch rectangle.
Melt remaining 2 tablespoons butter.
Brush 1/2 melted butter over pastry.
Spread 1/2 spinach mixture over butter.
Roll-up, jellyroll fashion, starting with the long side.
Repeat procedure with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired.]
Cut rolls into 1/4-inch thick slices.
Place on lightly greased baking sheets.
Bake for 15 to 20 minutes, or until golden brown.