xiaoxl/recipe_data huggingface dataset:
Crock Pot Chicken Parmesan


Ingredients:
chicken breast halves, water, bay leaf, garlic clove, mozzarella cheese, parmesan cheese

Directions:
Brown chicken with garlic, salt, pepper and Italian seasoning in a little olive oil.
Mix tomato soup, water, and bay leaf in crock pot, add chicken and cook for 3 to 4 hours until tender - my crock pot seems to cook very quickly, much quicker than the old one I had years ago so cooking time is approximate.
Remove chicken and sauce to casserole dish, (remove bay leaf] sprinkle with mozzarella and Parmesan cheese.
Heat in 160 deg C - 180 deg C (324 deg F - 350 deg F] oven until cheese is melted.
Serve with rice or noodles.
Quick and Easy Sauteed Spinach
Category: side-dish
By Denee

Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.

Ingredients:
1 tablespoon extra-virgin olive oil
1 (10 ounce) bag spinach leaves
1 ½ teaspoons garlic salt
¼ cup grated Parmesan cheese

Directions:
Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 74.7
Fat: 5.4 g
Saturated fat: 1.6 g
Carbohydrates: 3.1 g
Sugars: 0.4 g
Dietary fiber: 1.6 g
Protein: 4.5 g
Cholesterol: 5.5 mg
Sodium: 831.2 mg
Spanish Rice


Ingredients:
long grain rice, water, onion, chicken bouillon cubes, tomato sauce, parsley, salt

Directions:
Brown the rice and onion in oil, until onion is soft and rice is starting to turn golden over medium heat.
(If possible, do not use a non-stick pan] Add water, tomato sauce, parsley, bouillon cubes and salt.
Bring to a boil.
Cover and simmer on low for 20 minutes.
Dutch Oven Stuffed Bell Peppers


Ingredients:
green peppers, ground beef, olive oil, onions, salt, pepper, cumin, basil, oregano, garlic powder, Worcestershire sauce, celery, rice, water

Directions:
Cut stem from green peppers, remove stem, seeds, and veins.
Wash and blanch in boiling water for 2 minutes.
Remove, drain and cool.
Heat olive oil in large skillet.
Add meat, onion and celery.
When meat is browned, drain and put back in skillet and add spices and Worcestershire sauce.
Stir until mixed well then remove from heat.
Prepare rice according to package directions.
When done, add to meat mixture, stir to mix well, then heap mixture into peppers.
Arrange in Dutch oven or a casserole and cover with soup and water mixture.
Bake at 350 F for one hour.
Beans that Aren't Quite Refries, "Winging It" Style


Ingredients:
dried pinto bean, ground beef, onion, green bell pepper, garlic, parsley, sage, cumin, red pepper flakes, black pepper, ground mustard

Directions:
Please read all of these directions before beginning cooking.
Sort and rinse beans.
*Thisis very important for a pleasant bean-eating experience!
Heat oil in a large skillet.
Saute onion until brown; add garlic and gound meat.
Saute until meat is about half cooked.
Put beans, meat mixture, peppers, and spices into a crockpot or medium pot on stove.
Add 6 cups of water.
If water level drops below top of beans before beans are tender, add more water.
A certain temperature must be reached for the beans to cook properly, so don't put the heat at low.
Put crock pot on high heat, or pot on med-low heat for 2-3 hours.
Beans are done when they are tender.
Salt to taste.
Never add salt at the beginning as it loses some salty flavor and you'll have to add more at the end anyway.
This is where it get fun.
Taste your beans, and add anything you want to taste.
Remember that to add things at the beginning means that the whole pot will taste like it, and adding things at the end will mean"flavor bursts.
"Have fun with adding: grated cheeses, pepper sauce, peppers, fresh chopped tomatoes, etc.
If desired, add one peeled potato at the beginning of the cooking process because, as legand has it, it'll absorb all the"flatulating elements" from the beans.
After things are to your taste, mash with a potato masher for coarser texture, or add to food processor or blender for much finer texture.
I don't"refry them" but you can, by adding lard to a large skillet and frying the beans about 2-3 cups at a time.
This adds an"authentic" taste to it.
Pork Steak Meal


Ingredients:
olive oil, flour, potatoes, onion, parmesan cheese, lemon juice, garlic cloves, Worcestershire sauce, dried thyme, pepper, water, chicken bouillon cubes

Directions:
Heat olive oil in large skillet.
Flour pork steaks and brown in hot oil.
Reduce burner to medium.
Add potatoes, carrots, and onions. I like to brown them a bit.
In the meantime, put into a small bowl, parmesan, soup, mushrooms, lemon juice, garlic, garlic salt, Worcestershire, thyme, pepper, water, and chicken bouillon cube; mix together and add to skillet.
Heat to boiling, reduce heat to low, cover, and simmer until potatoes are tender, 50 to 60 minutes.  Check on about halfway through-stir, flip meat over.
Apple Crisp with Rye Crumble
Category: desserts
By Diana71

This quick and easy apple crisp is rustic and beautiful when made in a cast iron pan! Healthy because of the unpeeled apples and the rye; you and a guest will love this dessert post dinner. Or, save the extra servings for later! Serve with ice cream!

Ingredients:
1  serving cooking spray
4 medium unpeeled apples, cored and thinly sliced
¼ cup white sugar
2 tablespoons all-purpose flour
2 teaspoons lemon juice
¼ teaspoon ground cinnamon
½ cup all-purpose flour
¼ cup rye flour
3 tablespoons cold unsalted butter, cut into 1/4-inch cubes
2 tablespoons brown sugar
¼ teaspoon salt
⅛ teaspoon ground nutmeg
¼ cup milk

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Lightly coat an 8- or 9-inch baking pan with cooking spray. Mix together apples, sugar, 2 tablespoons all-purpose flour, lemon juice, and cinnamon in a medium bowl. Pour into the prepared baking pan. Combine 1/2 cup all-purpose flour, rye flour, butter, brown sugar, salt, and nutmeg in the empty bowl. Mix with a wooden spoon or with your hands until butter is distributed throughout flour and sugar mixture. Pour in milk and mix until combined. Press mixture together and spread over apples in the baking pan. Bake in the preheated oven until crumble topping is browned and juices are bubbling, about 40 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 8-inch crisp

Calories: 162.8
Fat: 4.8 g
Saturated fat: 2.9 g
Carbohydrates: 29.6 g
Sugars: 17.2 g
Dietary fiber: 2.4 g
Protein: 1.8 g
Cholesterol: 12.1 mg
Sodium: 78.3 mg
Quick Salad


Ingredients:
garlic clove, salt, pepper, prepared mustard, olive oil, tarragon vinegar, firm ripe tomatoes, sweet onion

Directions:
Put all but tomato and onion in a small food processor or blender., Blend well for 30 seconds to a minute., Put tomato and onion slices in a plastic bag., Pour the dressing over onions and tomatoes., Refrigerate till cold., Pour out on a serving plate or bowl., Serve cold.
Menemen (Spicy Turkish Scrambled Eggs)


Ingredients:
onion, diced tomatoes, green chilies, butter, eggs, paprika

Directions:
Melt the butter in a large skillet and sautee the onion until soft. Add the peppers and sautee for 2 to 3 minutes, then add the tomatoes and cook for 2 or 3 minutes more.
Meanwhile, beat the eggs with salt and pepper, to taste, and the paprika powder. Pour the egg mixture over the vegetables. Keep stirring with a fork or whisk until set, then serve.
White Peachy Sangria
Category: drinks
By Caelynne

This sweet and yummy recipe is good for even those that do not like wine. Great on a hot day or paired with a dessert, ESPECIALLY a cheesecake or something fruity!

Ingredients:
4 (750 milliliter) bottles moscato wine
4 (12 fluid ounce) cans or bottles lemon-lime soda (such as Sprite®)
1 cup brandy
1 cup peach schnapps
2  fresh peaches, pitted and sliced
1 (16 ounce) package fresh strawberries, sliced
2  mangos - peeled, seeded, and sliced
½  fresh pineapple - peeled, cored, and cut into chunks
1 (6 ounce) container fresh raspberries

Directions:
Stir moscato wine, lemon-lime soda, brandy, peach schnapps, peaches, strawberries, mangos, pineapple chunks, and raspberries together in a large container and chill 8 hours or overnight.

Prep time: 30 mins
Total time: 8 hrs 30 mins
Yields: 20 servings

Calories: 375.8
Fat: 0.2 g
Carbohydrates: 40.9 g
Sugars: 22 g
Dietary fiber: 1.5 g
Protein: 0.7 g
Sodium: 23.5 mg
Almond-Crusted Halibut Crystal Symphony
Category: main-dish
By Susan W.

When you're done this halibut dish melts in your mouth! The credit goes to my future mother-in-law! If you can find creme fraiche you may substitute it for the heavy cream.  Each filet should be between 3/4 and 1 inch thick.

Ingredients:
⅓ cup dry white wine
2 tablespoons cider vinegar
2 tablespoons minced shallots
1 sprig fresh thyme
1  bay leaf
⅓ cup heavy cream
10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces
3 tablespoons chopped fresh chives
2 teaspoons fresh lemon juice
salt and pepper to taste
6 (6 ounce) fillets halibut
2 tablespoons vegetable oil
1 tablespoon unsalted butter
¼ cup fresh bread crumbs
⅔ cup minced blanched almonds
1 tablespoon unsalted butter, melted
1  egg, lightly beaten

Directions:
Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate. Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water. Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper. Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture. Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it.

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

Calories: 612.7
Fat: 45.6 g
Saturated fat: 19.7 g
Carbohydrates: 8.1 g
Sugars: 1.5 g
Dietary fiber: 2 g
Protein: 40.9 g
Cholesterol: 164 mg
Sodium: 149.2 mg
Very Veggie Crumble


Ingredients:
red bell pepper, butter, swiss cheese, garlic powder, dried thyme

Directions:
Heat broiler to high.
In large saucepot, bring 4 quarts, salted water to a boil.
Add bean blend and red peppers, reduce heat to medium and cook 5 minutes.  Drain.
Transfer vegetables to 7 cup casserole dish.
Meanwhile, in food processor or blender, combine butter, cheese, bread crumbs, garlic powder and thyme, pulse 30 seconds or until crumbly.
Sprinkle bread crumb topping over vegetables and broil 5 minutes or until topping is brown and cheese is bubbly.
Quick and Easy Green Chile Chicken Enchilada Casserole
Category: world-cuisine
By SGRCOOKI

I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.

Ingredients:
4  skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 8 servings

Calories: 488.1
Fat: 25.2 g
Saturated fat: 13.2 g
Carbohydrates: 32.6 g
Sugars: 2.5 g
Dietary fiber: 3.7 g
Protein: 33.1 g
Cholesterol: 95 mg
Sodium: 955.2 mg
Italian Leafy Green Salad
Category: salad
By Robyn Webb

Grapeseed oil is the secret to this salad. If you cannot find it, use olive oil. Preparation time is 15 Minutes.  This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Ingredients:
2 cups romaine lettuce - torn, washed and dried
1 cup torn escarole
1 cup torn radicchio
1 cup torn red leaf lettuce
¼ cup chopped green onions
½  red bell pepper, sliced into rings
½  green bell pepper, sliced in rings
12  cherry tomatoes
¼ cup grapeseed oil
2 tablespoons chopped fresh basil
¼ cup balsamic vinegar
2 tablespoons lemon juice
salt and pepper to taste

Directions:
In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes. Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss  and serve immediately.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 1-cup servings

Calories: 109.8
Fat: 9.4 g
Saturated fat: 0.9 g
Carbohydrates: 6.5 g
Sugars: 2.7 g
Dietary fiber: 1.7 g
Protein: 1.2 g
Sodium: 14.9 mg
Japanese Style Crisp Chicken Wings


Ingredients:
chicken wings, salt, soy sauce, brown sugar, liquid honey, garlic cloves, all-purpose flour

Directions:
Clip wing tips off and discard.
Separate wings at joints.
Wash and drain well.
In a mixing bowl, whisk together salt, soy sauce, brown sugar, honey, grated ginger and minced garlic.
Add chicken wing pieces into a large zip-loc bag.
Pour soy sauce mixture over the wings, shake bag to coat well.
Place bag in refrigerator and marinate for 3 to 4 hours or longer.
When ready to use, drain well in a large sieve or a rack for at least 1/2 hour.
In a mixing bowl, mix together flour and bread crumbs.
Roll wing pieces in flour mixture until nicely coated.
Deep fry in batches in hot oil in a WOK until nicely browned, about 3 to 4 minutes, stirring often.
Vanilla Sandwich Cookies


Ingredients:
butter, eggs, butter, cream cheese, vanilla extract, powdered sugar

Directions:
Preheat your oven to 350 degrees F.
In a large mixing bowl, combine the cookie ingredients.
Roll dough into 1 1/2 inch balls (ping pong ball-size] and place on a greased or parchment-lined cookie sheet. Make sure you have an even number of cookies. Smash the balls down just a bit.
Bake for about 7-8 minutes. Take them out of the oven when the tops have cracked a little.
Let them sit on the hot cookie sheet for 2 minutes. Transfer cookies to a wire rack to finish cooling.
Make the filling: With a mixer, cream the butter and cream cheese. Add the vanilla. Gradually add the powdered sugar and mix until smooth.
Frost the underside of a cookie and place another cookie on top.
Wrap individually in plastic wrap and store in the refrigerator.
German Lentil Soup With Frankfurters


Ingredients:
onions, carrots, lentils, salt, garlic clove, celery, water, bay leaf, pepper, cider vinegar

Directions:
Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes.
Add water, lentils, bay leaf, salt, and pepper.
Bring to a boil.
Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender.
Add frankfurters and cook another 10 minutes.
Remove from heat and stir in vinegar.
Remove and discard bay leaf.
Lower-Fat New England-Style Clam Chowder


Ingredients:
butter, canned clams, corn, potato, onion, cornstarch, parsley, mushroom

Directions:
Saute onions, and mushrooms, if desired, in butter on medium heat in a medium stockpot.
Add half and half, evaporated milk and cornstarch and reduce heat to med-low.
Stir until slightly thickened, adding more cornstarch as needed.
Separate clams from clam broth. Stir in clam broth, potato, corn, and stir. Reduce heat to low. Cover and allow to simmer for 30 minutes or more, stirring occasionally. Add clams and simmer for 10 minutes. Top with parsley and Old Bay. Makes a hearty meal if served with biscuits.
Spicy Thai Chicken With Basil


Ingredients:
canola oil, garlic cloves, fresh ginger, red bell pepper, soy sauce, water, brown sugar, fresh basil leaf, green onions, chicken breast

Directions:
Saute garlic, ginger and peppers in canola and sesame oils in a large wok or skillet for about 1 minute.
Increase heat to high and add chicken.  Stir-fry until chicken is browned, about 5 minutes.
Stir in soy sauce, water and brown sugar.  Reduce heat to medium and cook for 5 more minutes or until chicken is completely cooked through.
Add in basil and scallions.  Serve!
Orange Turkey Brine
Category: side-dish
By TIMP132

Adding this twist to your Thanksgiving turkey will 'ooh' and 'aah' your guests.

Ingredients:
1 (12 fluid ounce) can frozen orange juice concentrate, thawed
1  orange, sliced
1  lemon, sliced
1  lime, sliced
1 tablespoon dried thyme
1 tablespoon ground black pepper
3 cloves garlic
2  bay leaves
1 cup kosher salt
1 ½ gallons water

Directions:
Combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. Remove from heat and allow to cool to room temperature. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator. Allow turkey to marinate 1 to 2 days before cooking. Remove the turkey carefully. Drain and discard the excess brine and pat dry. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster.

Prep time: 10 mins
Cook time: 15 mins
Total time: 2 hrs 25 mins
Yields: 1 1/2 gallon

Calories: 697.4
Fat: 2 g
Saturated fat: 0.4 g
Carbohydrates: 176.7 g
Sugars: 142.6 g
Dietary fiber: 17.2 g
Protein: 13.1 g
Sodium: 91282.3 mg
Easy Vanilla Cupcakes


Ingredients:
all-purpose flour, eggs, baking powder, milk, butter, table salt

Directions:
Preheat the oven to 350°F., Cream the butter and sugar together in a bowl., Slowly add the eggs to the butter and sugar, beat well., Add milk to eggs, sugar, and butter. Beat well., Set aside., Whisk together flour, baking powder and salt., Add wet ingredients to dry ingredients, and beat well., Grease muffin tin., Fill each halfway., Bake for 7 minutes., Let cool for 5-10 minutes., Decorate!, Enjoy!
Rhubarb Mandarin Crisp


Ingredients:
fresh rhubarb, sugar, quick-cooking tapioca, mandarin oranges, brown sugar, quick-cooking oats, flour, salt, ground cinnamon, ground ginger, butter

Directions:
Preheat oven to 350 degrees.
In a medium bowl toss the rhubarb, sugar and tapioca.
Let stand for 15 minutes tossing twice.
Pour into a lightly greased 13x9x2 inch baking pan and top with the mandarine segments.
In another medium bowl combine the brown sugar, oats, flour, salt, cinnamon and ginger.
Mix well.
Cut in the butter until mixture resembles coarse crumbs.
Sprinkle evenly over orange rhubarb mixture.
Bake for 45 minutes or until the top is golden brown.
Texas Hash Cakes #SP5


Ingredients:
unsalted butter, red onion, avocados, chorizo sausage

Directions:
Heat a non-stick skillet over medium heat.  Add the chorizo and use a spoon to break it up and cook it until it is cooked through (approximately 8-10 minutes].
In another skillet, heat butter over medium-high heat.  Form hash browns into 6 small, flat rounds and place in hot pan.  Cook hash brown cakes until golden and crispy (about 5-6 minutes], flip, and repeat on the other side.
While hash brown cakes are cooking, prep fresh ingredients by slicing onion into 1/8 inch rounds and slicing avocado into 1/8 inch thick strips.
Place hash brown cakes onto serving platter, spoon a generous portion of chorizo over the cakes, top with a few onion rounds and 3-4 strips of avocado.  Serve immediately.
Ale 8 Cake


Ingredients:
flour, sugar, butter, baking soda, eggs, buttermilk, vanilla, mini marshmallows, butter, confectioners' sugar

Directions:
Preheat oven to 350 degrees., Mix flour and sugar in a large bowl-set aside., Mix butter, cocoa, and Ale 8., Bring to a boil, but do not boil., Pour hot mixture over flour and sugar., Mix well., Add buttermilk, eggs, soda, and vanilla., Beat until smooth then add marshmallows., Bake for 30-35 minutes., Topping., Mix together 4 oz of Ale 8, butter, cocoa., Bring to a boil., Pour over confectioner's sugar., Beat until smooth., Pour over cake while hot.
Bread Dippin' Cilantro Salsa


Ingredients:
fresh cilantro, green onions, red wine vinegar, fresh lemon juice, olive oil, salt, water

Directions:
Rinse cilantro; drain, but do not spin dry.
In food processor with knife blade attached, pulse cilantro and green onions until coarsely chopped.  Transfer mixture to small serving bowl.
Stir in vinegar, lemon juice, olive oil, hot pepper sauce, salt, and 2 tablespoons water.
Slice bread; serve with salsa.
Salsa can be covered and refrigerated up to 2 days if not being served right away.
Pineapple and Raspberry Smoothie


Ingredients:
boiling water, fresh pineapple, raspberries, ice cream, sugar

Directions:
In teapot, pour boiling water over tea bag; cover and brew 5 minutes.
Remove tea bags and cool.
In blender, combine tea, pineapple, raspberries, yogurt and sugar.
Add ice cubes, one at a time, and process until blended.
Serve.
Crock Pot Shredded Turkey


Ingredients:
"butter"

Directions:
Pour beer into a large crock pot.
Add butter and onion soup mix. Stir to incorporate soup mix into the beer.
Place turkey breast into crock pot.
Cover and cook on low for 8 hours or overnight.
After cooked, separate meat from the bone and discard bone. (Do not discard liquid!].
Using two forks, shred  the meat.
Serve warm on sandwich rolls.
Hurricane


Ingredients:
character(0]

Directions:
"Pour tequilar Rose into shot glass and add the Sambuca to the centre of the shot."
Lavender Soda


Ingredients:
sugar, crystallized ginger, water, vanilla extract, soda water, lime

Directions:
Bring to a boil sugar, water, lavender and ginger. Lower to a simmer and cook down for 20 minutes to 30 minutes, or until it begins to get a bit syrupy.
Cool and strain, add vanilla.
You may add a bit of violet or blue dye if you wish.
Mix 1 to 3 lavender syrup to soda water over ice in highball glass.
Garnish with lime and a few lavender flowers.
Gluten Free Spinach & Artichoke Pizza


Ingredients:
milk, sugar, cornstarch, xanthan gum, salt, rosemary, garlic, oregano, olive oil, apple cider vinegar, artichokes, cheese

Directions:
Preheat oven to 400°F.
Activate the yeast by placing in warm milk with the sugar. If warm enough, the yeast will bubble and thicken. This may take up to 10 minutes.
While the yeast is activating, pour the dry ingredients into a mixing bowl.
Add the remaining wet ingredients to the yeast and then combine the wet and dry ingredients.
You want the dough to hold together well, but not be crumbly or runny. It should hold its shape. Add more milk if needed.
dust counter and hands with some more corn starch to keep the dough from sticking, and press out two 12" round pizza crusts.
Rub a tablespoon of marinara sauce over each crust and place into oven for 10 minutes.
Remove from oven and add spinach, marinara sauce, artichokes, and cheese (enough for your liking] and place back into oven for 15 minutes.
Freeze what you don't eat for a quick dinner later.