ademchaoua/GeneralTextCorpus huggingface dataset:
Abacha (African Salad) Recipe by Glory Ikeke
Cooking Instructions 30mins 1 In a bowl add enough lukewarm water that can cover the abacha, drain and set aside 2 In a small plate pour in the potash and add a little water and set aside. 3 In a pot, pour in Palm oil and mix in the potash water and stir till you get a yellow paste, add your crayfish, salt, onions, pepper and knorr cube mix everything together 4 Add the drain abacha into the oil paste and stir proper, add the garden egg leaf, stir and serve with fish 1 In a bowl add enough lukewarm water that can cover the abacha, drain and set aside 1 In a bowl add enough lukewarm water that can cover the abacha, drain and set aside 2 In a small plate pour in the potash and add a little water and set aside. 2 In a small plate pour in the potash and add a little water and set aside. 3 In a pot, pour in Palm oil and mix in the potash water and stir till you get a yellow paste, add your crayfish, salt, onions, pepper and knorr cube mix everything together 3 In a pot, pour in Palm oil and mix in the potash water and stir till you get a yellow paste, add your crayfish, salt, onions, pepper and knorr cube mix everything together 4 Add the drain abacha into the oil paste and stir proper, add the garden egg leaf, stir and serve with fish 4 Add the drain abacha into the oil paste and stir proper, add the garden egg leaf, stir and serve with fish More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Bakery Style Blueberry Muffins Beef Stroganoff Fettuccine Kimchi Avocado Sushi Angel Food Cake Appalachian Honey BBQ Sauce Bakery Style Blueberry Muffins Beef Stroganoff Fettuccine Kimchi Avocado Sushi Angel Food Cake Appalachian Honey BBQ Sauce Stewed Meat Chicken Stir Fry Duck Quinoa Egusi Soup Spicy Goat Meat Stew Angel Food Cake Rice flour porridge with sweet potato ball Velvety Chocolate Moose Rice with Vegetables Stewed Meat Chicken Stir Fry Duck Quinoa Egusi Soup Spicy Goat Meat Stew Angel Food Cake Rice flour porridge with sweet potato ball Velvety Chocolate Moose Rice with Vegetables
Egusi Soup Recipe by Jane E
Cooking Instructions 45mins 1 Wash the meat, stock fish and put in a pot; then add onion, pepper, salt and knorr cube parboil the meat till it's soft and tender 2 Put the palm oil in a pot over low heat. Heat for some seconds and pour the egusi into the pot. Mix well and ensure there are no seeds or lumps 3 Pour the beef and beef stock, with the stock fish and some water, leave to boil for five minutes 4 Add the blended crayfish, remaining pepper, salt and seasoning allow it cook for 10mins 5 Add uziza leaf first and after 2 minutes add uGu leaf and then simmer for 2 mins then turn off the heat and serve with preferred swallow 1 Wash the meat, stock fish and put in a pot; then add onion, pepper, salt and knorr cube parboil the meat till it's soft and tender 1 Wash the meat, stock fish and put in a pot; then add onion, pepper, salt and knorr cube parboil the meat till it's soft and tender 2 Put the palm oil in a pot over low heat. Heat for some seconds and pour the egusi into the pot. Mix well and ensure there are no seeds or lumps 2 Put the palm oil in a pot over low heat. Heat for some seconds and pour the egusi into the pot. Mix well and ensure there are no seeds or lumps 3 Pour the beef and beef stock, with the stock fish and some water, leave to boil for five minutes 3 Pour the beef and beef stock, with the stock fish and some water, leave to boil for five minutes 4 Add the blended crayfish, remaining pepper, salt and seasoning allow it cook for 10mins 4 Add the blended crayfish, remaining pepper, salt and seasoning allow it cook for 10mins 5 Add uziza leaf first and after 2 minutes add uGu leaf and then simmer for 2 mins then turn off the heat and serve with preferred swallow 5 Add uziza leaf first and after 2 minutes add uGu leaf and then simmer for 2 mins then turn off the heat and serve with preferred swallow More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Bakery Style Blueberry Muffins Beef Stroganoff Fettuccine Kimchi Avocado Sushi Angel Food Cake Appalachian Honey BBQ Sauce Bakery Style Blueberry Muffins Beef Stroganoff Fettuccine Kimchi Avocado Sushi Angel Food Cake Appalachian Honey BBQ Sauce Breakfast pancakes Stewed Meat Chicken Stir Fry Duck Quinoa Abacha (African Salad) Spicy Goat Meat Stew Angel Food Cake Rice flour porridge with sweet potato ball Velvety Chocolate Moose Breakfast pancakes Stewed Meat Chicken Stir Fry Duck Quinoa Abacha (African Salad) Spicy Goat Meat Stew Angel Food Cake Rice flour porridge with sweet potato ball Velvety Chocolate Moose
Spicy Goat Meat Stew Recipe by Ulunma Njemanze
Cooking Instructions 45mins 1 Wash and boil the goat meat with salt, royco, onions till its cooked through and its tender, set aside 2 Blend tomatoes with tatashe, pepper, onions, ginger and garlic and set aside; heat up pot or frying pan on fire add veg oil and fry the meat a little bit. 3 Use same oil pour in the blended tomatoes paste and allow to fry, stir so it doesn't burn. cook till the water dries off and the sour taste is gone 4 Pour in the goat meat stock and stir in little water if nessary and simmer on low heat while its on low heat, 5 Add salt, royco and curry finally.add the fried meat, allow to boil very well then bring down. 1 Wash and boil the goat meat with salt, royco, onions till its cooked through and its tender, set aside 1 Wash and boil the goat meat with salt, royco, onions till its cooked through and its tender, set aside 2 Blend tomatoes with tatashe, pepper, onions, ginger and garlic and set aside; heat up pot or frying pan on fire add veg oil and fry the meat a little bit. 2 Blend tomatoes with tatashe, pepper, onions, ginger and garlic and set aside; heat up pot or frying pan on fire add veg oil and fry the meat a little bit. 3 Use same oil pour in the blended tomatoes paste and allow to fry, stir so it doesn't burn. cook till the water dries off and the sour taste is gone 3 Use same oil pour in the blended tomatoes paste and allow to fry, stir so it doesn't burn. cook till the water dries off and the sour taste is gone 4 Pour in the goat meat stock and stir in little water if nessary and simmer on low heat while its on low heat, 4 Pour in the goat meat stock and stir in little water if nessary and simmer on low heat while its on low heat, 5 Add salt, royco and curry finally.add the fried meat, allow to boil very well then bring down. 5 Add salt, royco and curry finally.add the fried meat, allow to boil very well then bring down. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Bakery Style Blueberry Muffins Beef Stroganoff Fettuccine Kimchi Avocado Sushi Angel Food Cake Appalachian Honey BBQ Sauce Bakery Style Blueberry Muffins Beef Stroganoff Fettuccine Kimchi Avocado Sushi Angel Food Cake Appalachian Honey BBQ Sauce Chicken Stir Fry Duck Quinoa Egusi Soup Abacha (African Salad) Angel Food Cake Rice flour porridge with sweet potato ball Velvety Chocolate Moose Rice with Vegetables Moe's Lasagna Chicken Stir Fry Duck Quinoa Egusi Soup Abacha (African Salad) Angel Food Cake Rice flour porridge with sweet potato ball Velvety Chocolate Moose Rice with Vegetables Moe's Lasagna
Moe's Lasagna Recipe by Jo
Cooking Instructions 1 Cook the ground beef. Add salt and Pepper. When almost cooked add chopped onion. 2 Drain the fat and add spaghetti sauce and simmer. Divide the meat mixture into 3. 3 Set aside 1/2 cup of Mozzarella and Cheddar Cheese. Combine all the Cheese stuff together, Eggs and Italian Seasoning. 4 Put a small amount of beef at the bottom of the pan. 5 Layer noodle, layer beef, layer cheese mixture. Noodles, beef, Cheese, noddles, beef. Top with the 1/2 Mozzarella and 1/2 Cheddar. 6 Cover with foil if you have it and bake for 30 min at 375. 7 Then remove the foil and cook for another 15 min. 8 Let cool about 10 min before you serve. 1 Cook the ground beef. Add salt and Pepper. When almost cooked add chopped onion. 1 Cook the ground beef. Add salt and Pepper. When almost cooked add chopped onion. 2 Drain the fat and add spaghetti sauce and simmer. Divide the meat mixture into 3. 2 Drain the fat and add spaghetti sauce and simmer. Divide the meat mixture into 3. 3 Set aside 1/2 cup of Mozzarella and Cheddar Cheese. Combine all the Cheese stuff together, Eggs and Italian Seasoning. 3 Set aside 1/2 cup of Mozzarella and Cheddar Cheese. Combine all the Cheese stuff together, Eggs and Italian Seasoning. 4 Put a small amount of beef at the bottom of the pan. 4 Put a small amount of beef at the bottom of the pan. 5 Layer noodle, layer beef, layer cheese mixture. Noodles, beef, Cheese, noddles, beef. Top with the 1/2 Mozzarella and 1/2 Cheddar. 5 Layer noodle, layer beef, layer cheese mixture. Noodles, beef, Cheese, noddles, beef. Top with the 1/2 Mozzarella and 1/2 Cheddar. 6 Cover with foil if you have it and bake for 30 min at 375. 6 Cover with foil if you have it and bake for 30 min at 375. 7 Then remove the foil and cook for another 15 min. 7 Then remove the foil and cook for another 15 min. 8 Let cool about 10 min before you serve. 8 Let cool about 10 min before you serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Best way to have Edamame Salted Caramel Chocolate Chunk Cookies Butter Pecan Ice Cream Methi Laddoo (Fenugreek Seeds Laddoo) Kani (Imitation Crab) Omelet Best way to have Edamame Salted Caramel Chocolate Chunk Cookies Butter Pecan Ice Cream Methi Laddoo (Fenugreek Seeds Laddoo) Kani (Imitation Crab) Omelet Spicy Goat Meat Stew Angel Food Cake Rice flour porridge with sweet potato ball Velvety Chocolate Moose Rice with Vegetables Best way to have Edamame Methi Laddoo (Fenugreek Seeds Laddoo) Mixed Dal Dhokla Leftover bread poha Fisherman soup Spicy Goat Meat Stew Angel Food Cake Rice flour porridge with sweet potato ball Velvety Chocolate Moose Rice with Vegetables Best way to have Edamame Methi Laddoo (Fenugreek Seeds Laddoo) Mixed Dal Dhokla Leftover bread poha Fisherman soup
Five Spices Salt And Pepper Pork Recipe by Air Fry with Me
Cooking Instructions 1 Marinate the meat with all the pork ingredients, except tapioca flour, for at least 1 hour. 2 Dredge the pork slices in tapioca flour, shake off excess, and let sit for about 5-10 minutes until you don’t see dry flour. 3 Place the meat in the fryer basket and spray some oil. Air Fry at 380F for 12-14 minutes, flip once in the middle until the surface appears to be nice and crisp. 4 Toss in the pork slices with chili pepper and chopped cilantro. Then, sprinkle some salt and pepper to serve. 1 Marinate the meat with all the pork ingredients, except tapioca flour, for at least 1 hour. 1 Marinate the meat with all the pork ingredients, except tapioca flour, for at least 1 hour. 2 Dredge the pork slices in tapioca flour, shake off excess, and let sit for about 5-10 minutes until you don’t see dry flour. 2 Dredge the pork slices in tapioca flour, shake off excess, and let sit for about 5-10 minutes until you don’t see dry flour. 3 Place the meat in the fryer basket and spray some oil. Air Fry at 380F for 12-14 minutes, flip once in the middle until the surface appears to be nice and crisp. 3 Place the meat in the fryer basket and spray some oil. Air Fry at 380F for 12-14 minutes, flip once in the middle until the surface appears to be nice and crisp. 4 Toss in the pork slices with chili pepper and chopped cilantro. Then, sprinkle some salt and pepper to serve. 4 Toss in the pork slices with chili pepper and chopped cilantro. Then, sprinkle some salt and pepper to serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spicy Ranch Pinwheels Chinese BBQ Pork Pastry Braided Cinnamon Bread Meat Lover's Omelette Protein Punch Salad Spicy Ranch Pinwheels Chinese BBQ Pork Pastry Braided Cinnamon Bread Meat Lover's Omelette Protein Punch Salad Chocolate dessert Chicken lasani Vegetable rice #creativerice Deep fried Maasbanker fish Kunun xaxy Aya Nicest cabbage recipe Hot Chillies chicken curry African Cherry Juice(Agbalumo)juice Easy White Rice with Beef Stew Recipie Mashed potatoes Chocolate dessert Chicken lasani Vegetable rice #creativerice Deep fried Maasbanker fish Kunun xaxy Aya Nicest cabbage recipe Hot Chillies chicken curry African Cherry Juice(Agbalumo)juice Easy White Rice with Beef Stew Recipie Mashed potatoes
Cucumber Pachadi Recipe by Rita Talukdar Adak
Cooking Instructions 10 minutes 1 Take a grinder jar, add coconut pieces, ginger, cumin seeds, green chilies and grind it into a paste, whithout adding any water. Grated the cucumber, keep aside 2 Take a bowl, add grated cucumber, ground coconut paste mixture, salt, and whisk curd, mix it properly. 3 Heat oil in a small tadka pan, add mustard seeds let them splutter then add dry red chilli and curry leaves, saute few seconds, tum off the flame. Then pour the tempering into the pachadi, mix it well. 4 Cucumber Pachadi is ready to serve. 5 Enjoy !!!! 1 Take a grinder jar, add coconut pieces, ginger, cumin seeds, green chilies and grind it into a paste, whithout adding any water. Grated the cucumber, keep aside 1 Take a grinder jar, add coconut pieces, ginger, cumin seeds, green chilies and grind it into a paste, whithout adding any water. Grated the cucumber, keep aside 2 Take a bowl, add grated cucumber, ground coconut paste mixture, salt, and whisk curd, mix it properly. 2 Take a bowl, add grated cucumber, ground coconut paste mixture, salt, and whisk curd, mix it properly. 3 Heat oil in a small tadka pan, add mustard seeds let them splutter then add dry red chilli and curry leaves, saute few seconds, tum off the flame. Then pour the tempering into the pachadi, mix it well. 3 Heat oil in a small tadka pan, add mustard seeds let them splutter then add dry red chilli and curry leaves, saute few seconds, tum off the flame. Then pour the tempering into the pachadi, mix it well. 4 Cucumber Pachadi is ready to serve. 4 Cucumber Pachadi is ready to serve. 5 Enjoy !!!! 5 Enjoy !!!! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crab Rangoon Stuffed Hawaiian Rolls Lemon Turmeric Chicken Salad Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Roasted Turbot Stuffed with Fresh Herbs and Lemon Honey sriracha glazed salmon with quinoa salad Crab Rangoon Stuffed Hawaiian Rolls Lemon Turmeric Chicken Salad Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Roasted Turbot Stuffed with Fresh Herbs and Lemon Honey sriracha glazed salmon with quinoa salad Karela vadi matta/ red rice Kerala's Semiya Payasam Avial Kerala Style Potato Pork Clear Soup Beetroot cucumber Pachadi Tips How To Roast Peanuts In Microwave Lemon Turmeric Chicken Salad SPICY & TANGY POWER PROTEIN MOONG :- KHATTA MOONG Creamy veggie pie Dry yellow peas sabji Karela vadi matta/ red rice Kerala's Semiya Payasam Avial Kerala Style Potato Pork Clear Soup Beetroot cucumber Pachadi Tips How To Roast Peanuts In Microwave Lemon Turmeric Chicken Salad SPICY & TANGY POWER PROTEIN MOONG :- KHATTA MOONG Creamy veggie pie Dry yellow peas sabji
Honey & Mustard Glazed Salmon Recipe by Foodzesty
Cooking Instructions 1 In a small bowl add Mustard and Honey, combine. 2 Then add the olive oil, lemon juice, salt and pepper. 3 Toss in the garlic minced, the dill and whip all the ingredients, so that it becomes a nice smooth sauce. 4 In a small baking pan add 1 piece of aluminum foil and then place in the Salmon. 5 Brush the sauce on both sides of the Salmon. Bake Salmon for 20 minutes at 180 degrees. Kali Orexi!!! 🙂 1 In a small bowl add Mustard and Honey, combine. 1 In a small bowl add Mustard and Honey, combine. 2 Then add the olive oil, lemon juice, salt and pepper. 2 Then add the olive oil, lemon juice, salt and pepper. 3 Toss in the garlic minced, the dill and whip all the ingredients, so that it becomes a nice smooth sauce. 3 Toss in the garlic minced, the dill and whip all the ingredients, so that it becomes a nice smooth sauce. 4 In a small baking pan add 1 piece of aluminum foil and then place in the Salmon. 4 In a small baking pan add 1 piece of aluminum foil and then place in the Salmon. 5 Brush the sauce on both sides of the Salmon. Bake Salmon for 20 minutes at 180 degrees. Kali Orexi!!! 🙂 5 Brush the sauce on both sides of the Salmon. Bake Salmon for 20 minutes at 180 degrees. Kali Orexi!!! 🙂 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sharon's BBQ meatloaf Pancake Mix Snicker Doodles Ginger bread Peach Cake Crab Salad Sharon's BBQ meatloaf Pancake Mix Snicker Doodles Ginger bread Peach Cake Crab Salad ~Paneer Baby corn ~ Methi Aalu dry veg Ginger bread Sahi parantha Karachi Barfi Green chilli pickle Snacks Tasty Chakalaka Masala baingan aloo Home cooked stir fry ~Paneer Baby corn ~ Methi Aalu dry veg Ginger bread Sahi parantha Karachi Barfi Green chilli pickle Snacks Tasty Chakalaka Masala baingan aloo Home cooked stir fry
Honey, Almond & Quinoa Crusted Salmon Recipe by Brenda
Honey & Mustard glazed Salmon Honey & Mustard glazed Salmon Salmon, what can I possibly say about this besides that it is so healthy to eat. Packed with Proteins, Vitamins, Minerals, healthy healthy healthy! My husband and I are really not big on eating fish, but he does enjoy eating fried or baked Sardines once in a while, and he is sipping a glass of Ouzo. Me, nope I don’t eat fried fish, and definitely not a Ouzo person, 😉 I stick to the Salmon, Shrimps, Tuna, Calamari, thinking if I left something out that I do eat. Nope, that’s about it. 🙂 This is a great recipe if you love Salmon so easy and so delicious. Just add this tasty sauce and bake…great for quick lunch or dinner. You can also use this recipe in a lovely green salad. Let the Salmon cool completely then just separate into small pieces add into your salad and a bit of Olive Oil and it is ready to eat. I love salads and one thing I always do even if I am adding a Salad dressing, I always add a bit of Olive Oil into my salads. Foodzesty
Honey Mustard Glazed Salmon Recipe by Niki Freeman
Honey & Mustard glazed Salmon Honey & Mustard glazed Salmon Salmon, what can I possibly say about this besides that it is so healthy to eat. Packed with Proteins, Vitamins, Minerals, healthy healthy healthy! My husband and I are really not big on eating fish, but he does enjoy eating fried or baked Sardines once in a while, and he is sipping a glass of Ouzo. Me, nope I don’t eat fried fish, and definitely not a Ouzo person, 😉 I stick to the Salmon, Shrimps, Tuna, Calamari, thinking if I left something out that I do eat. Nope, that’s about it. 🙂 This is a great recipe if you love Salmon so easy and so delicious. Just add this tasty sauce and bake…great for quick lunch or dinner. You can also use this recipe in a lovely green salad. Let the Salmon cool completely then just separate into small pieces add into your salad and a bit of Olive Oil and it is ready to eat. I love salads and one thing I always do even if I am adding a Salad dressing, I always add a bit of Olive Oil into my salads. Foodzesty
Honey Glazed Pecan Salmon Recipe by Sarvat Hanif
Cooking Instructions 20 minutes 1 Preheat oven 400F/204C and line a baking sheet with parchment paper. 2 Place salmon on baking sheet and drizzle lemon juice over the fillets. 3 Season with salt and pepper. 4 In a small combine the honey, mayo, soy and spices and brush the fillets with the glaze. 5 Bake for 15 minutes. 6 Remove and top fillets with crushed pecans. 7 Bake for additional 6 minutes. 8 Remove, rest and serve with desired salad or side. 1 Preheat oven 400F/204C and line a baking sheet with parchment paper. 1 Preheat oven 400F/204C and line a baking sheet with parchment paper. 2 Place salmon on baking sheet and drizzle lemon juice over the fillets. 2 Place salmon on baking sheet and drizzle lemon juice over the fillets. 3 Season with salt and pepper. 3 Season with salt and pepper. 4 In a small combine the honey, mayo, soy and spices and brush the fillets with the glaze. 4 In a small combine the honey, mayo, soy and spices and brush the fillets with the glaze. 5 Bake for 15 minutes. 5 Bake for 15 minutes. 6 Remove and top fillets with crushed pecans. 6 Remove and top fillets with crushed pecans. 7 Bake for additional 6 minutes. 7 Bake for additional 6 minutes. 8 Remove, rest and serve with desired salad or side. 8 Remove, rest and serve with desired salad or side. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls French toast!! 🍞 French Onion Pot Roast Banana Ketchup Stupid Pie Tom Kha Gai French toast!! 🍞 French Onion Pot Roast Banana Ketchup Stupid Pie Tom Kha Gai Chili burrito Nescafe coffee Gulab Jamun Sandwich Orange barfi Coconut stuffed Gujiya Banana Ketchup French Onion Pot Roast Stupid Pie No bake Shrikhand Tart Chicken Katsu (Chicken Katsu Curry) Chili burrito Nescafe coffee Gulab Jamun Sandwich Orange barfi Coconut stuffed Gujiya Banana Ketchup French Onion Pot Roast Stupid Pie No bake Shrikhand Tart Chicken Katsu (Chicken Katsu Curry)