xiaoxl/recipe_data huggingface dataset:
Quick Pasta Fagioli


Ingredients:
garlic, olive oil, carrot, onion, celery & leaves, rosemary, tomato paste, white kidney beans, condensed chicken broth, water, small shell pasta, salt, parmesan cheese, parsley, red wine vinegar

Directions:
Saute garlic in oil in 10" Skillet or Dutch oven with at least 2 Qt capacity, until garlic is lightly browned.
Remove garlic and discard.
(I prefer to use chopped garlic and leave it in after browning].
Add chopped carrot, onion and celery; saute until they begin to color, 3 to 5 minutes.
Add rosemary and tomato paste.
Add beans with their liquid, chicken broth and water.
Simmer uncovered, 2 minutes.
Add pasta, stirring to distribute ingredients evenly.
Cover and simmer, stirring occasionally, for 8 minutes or until pasta is al dente firm, but tender.
(*With the 8 to 10 oz. of pasta, I cook for about 16 minutes].
Remove pan from heat.
Let stand, covered 10 minutes.
Add salt, if necessary.
Combine cheese and parsley in small serving bowl.
Stir vinegar into soup, and ladle into warmed soup bowls.
Serve with cheese-parsley mixture.
*Note-I chop the vegetables in my blender, I prefer them more finely chopped and not too coarse.
Plus it's a real time-saver!
MICROWAVE DIRECTIONS: Reduce rosemary to 1/2 Tsp Combine garlic and oil in 4 Qt casserole.
Microwave, uncovered, at full power for 2 minutes.
Remove garlic, add carrot, onion and celery.
Microwave, uncovered, for 3 minutes.
Add rosemary, tomato paste, undrained beans, chicken broth and water.
Cover.
Microwave at full power for 14 to 16 minutes or until boiling.
Stir in pasta.
Cover.
Microwave at half power for 12 minutes.
Stir in vinegar.
Add salt, if necessary.
Let stand, covered, 10 minutes.
Serve with the cheese and parsley mixture.
Fresh Tortilla Triangles
Category: appetizers-and-snacks
By USA WEEKEND columnist Pam Anderson

Not only is this relatively inexpensive, but it's also easy to make! And, these chips can be cooled and stored in an airtight container for two days.

Ingredients:
2 cups canola or other vegetable oil
8 (6 inch) corn tortillas, quartered
Salt, to taste

Directions:
Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.

Yields: 32 triangles

Calories: 26.3
Fat: 1.6 g
Saturated fat: 0.2 g
Carbohydrates: 2.9 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 0.4 g
Sodium: 2.9 mg
Peanut Butter Chip Cookies


Ingredients:
peanut butter, brown sugar, granulated sugar, eggs, vanilla extract, baking soda, salt

Directions:
HEAT oven to 375ºF.
COMBINE shortening, peanut butter, brown sugar, granulated sugar, eggs and vanilla in large bowl; beat with electric mixer until light and fluffy.
COMBINE flour, baking soda and salt in medium bowl. Mix into shortening mixture at low speed until just blended. Stir in peanut butter chips. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet.
BAKE 10 to 12 minutes, or until golden brown. Remove to cooling rack.
Grandma's Ground Beef Casserole
Category: pasta-and-noodles
By LaDonna Langwell

As the title suggests, this was my Grandmother's recipe. I've tweaked the amount of cheese and sour cream depending on what I've got in the fridge and it always turns out great! My mother has suggested this was made up as a way to use up ingredients in the fridge.

Ingredients:
1 pound ground beef
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon garlic salt
2 (15 ounce) cans tomato sauce
1 (8 ounce) package egg noodles
1 cup sour cream
1 (3 ounce) package cream cheese
1 large white onion, diced
½ cup shredded sharp Cheddar cheese, or more to taste

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish. Mix sour cream, cream cheese, and onion in a bowl. Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with Cheddar cheese. Bake in the preheated oven until Cheddar cheese has browned, 25 to 30 minutes.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 519.2
Fat: 29.8 g
Saturated fat: 15.2 g
Carbohydrates: 39.4 g
Sugars: 8.2 g
Dietary fiber: 3.6 g
Protein: 24.5 g
Cholesterol: 120.1 mg
Sodium: 1596.6 mg
Crab, Corn and Mozzarella Toasts


Ingredients:
corn, mayonnaise, fresh chives, lemon juice, lemon zest, Worcestershire sauce, cheese

Directions:
Boil corn in salted water for 5 minutes, or until tender. Drain well and cool. Using a sharp knife, remove corn kernels from the cob.
Toss crab with corn kernels, mayonnaise, red pepper, 2 tbsp (30 ml] chives, lemon juice, Old Bay seasoning, lemon zest, Worcestershire sauce, salt and pepper until combined. Stir in half of the Mozzarellissima.
Cut each slice of bread into 4 triangles. Place on foil lined baking sheet and broil each side for 1 to 2 minutes, or until lightly toasted. Top each toast triangle with crab mixture and sprinkle with remaining mozzarella cheese. Broil until cheese melts. Garnish with remaining chives before serving.
Tip: Add a dash of Louisiana style hot sauce to the crab mixture for a spicy kick.
You can find more recipes and a chance to win $10,000 in prizes at fb.com/saputo.ca.
Stilton Stuffed Eggs


Ingredients:
eggs, Stilton cheese, paprika, green beans, tomatoes, lettuce

Directions:
Halve eggs lengthwise, remove yolks and mash with the cheese, cream, salt and pepper.
Pile mixture back into egg halves.
Sprinkle with paprika.
Serve on a tossed salad of cold cooked green beans, tomatoes, raw sliced mushrooms, lettuce and salad dressing of your choice (if using].
Kamikaze


Ingredients:
triple sec, lime juice

Directions:
"Add lime juice, triple sec and Smirnoff No.21 Vodka. Shake and strain into a shot glass."
Bagno Di Poppea


Ingredients:
Absolut vodka, triple sec, maraschino cherry

Directions:
Chill a champagne glass with ice or in the freezer., Pour absolut vodka, banana liqueur, cream and triple sec into a shaker., Fill the shaker with ice cubes and shake it until the shaker is very cold., Empty the champagne glass from ice and water., Strain the drink into the champagne glass., Garnish with a maraschino cherry.
Skillet Apple Brownie
Category: desserts
By MomZilla (Evin)

This is a warm, chewy apple dessert with a brownie-like texture. Served in a cast iron skillet, it's an impressive presentation, perfect for company. Serve with good quality vanilla ice cream.

Ingredients:
1 cup all-purpose flour
½ cup white sugar
½ cup brown sugar
¼ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
2  eggs, lightly beaten
1 teaspoon vanilla extract
½ cup melted butter
2 cups apples - peeled, cored and chopped
½ cup chopped pecans
1 tablespoon butter

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside. Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan. Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 478
Fat: 26 g
Saturated fat: 12.2 g
Carbohydrates: 58.8 g
Sugars: 39.6 g
Dietary fiber: 3 g
Protein: 5.5 g
Cholesterol: 107.8 mg
Sodium: 249.4 mg
Mackerel (Or Tuna) and Red Pepper Stew


Ingredients:
olive oil, onion, garlic clove, white wine, chopped tomatoes, potato, paprika, tuna fillets, chorizo sausage, fresh coriander

Directions:
Heat oil, fry onions for 3-4 minutes till soft.
Add garlic and chilli, stir for 1 minute ,pour in the wine, tomatoes, potatoes then sprinkle over the paprika. Stir well.
Add 1/2 a tomato tin of water,cover and simmer for 25 minutes unti potatoes ae cooked.
Grill peppers, blister skin, then place into a plastic back, until the skin is easy to remove. Once removed slice then add to the pan with the fish / chorizo.
Simmer until cooked through. This will take longer for the chorizo than the fish.
Sprinkle with coriander and paprika before serving.
Chinese Restaurant Ginger Cashew Chicken


Ingredients:
green onions, garlic cloves, fresh ginger, flour, boneless skinless chicken breast halves, celery ribs, chicken broth, soy sauce, dry mustard, hoisin sauce, roasted cashews, broccoli florets, cooked rice

Directions:
Heat 2 tbs. oil in wok or skillet over high heat. Add onions and cook until tender. Add garlic and ginger and cook until onions are golden brown. Add chicken and celery and cook until chicken is cooked through, about 5 minutes. Transfer to platter.
Add remaining oil. Add flour and stir until turning brown. Mix in broth, soy,and mustard. Boil until thickened. Add in chicken and broccoli, turning to coat. Mix in cashews and cook until heated through.
Transfer to platter and serve with rice.
Easy Texas Chili
Category: soups-stews-and-chili
By Roger K

This is a simple recipe for Texas chili I learned from my mother. I like my chili with a little fire to it, but you can adjust this recipe to your liking. This is a chili that only gets better the second day so don't worry about using a large pot and having more than your family can eat the first night because you can have it a couple of nights later. ENJOY. I know I do every time I make this chili.

Ingredients:
2 pounds lean ground beef
1 large onion, diced
1 large bell pepper, minced
3 (15 ounce) cans pinto beans
2 (28 ounce) cans diced tomatoes
4 (8 ounce) cans tomato sauce
3  jalapeno peppers, minced  (Optional)
½ cup chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
½ teaspoon salt
¼ teaspoon garlic powder

Directions:
Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain grease from beef. Stir in beans, tomatoes, tomato sauce, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it does not stick. This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 cups

Calories: 171.3
Fat: 7.3 g
Saturated fat: 2.6 g
Carbohydrates: 14.9 g
Sugars: 4.7 g
Dietary fiber: 4.8 g
Protein: 11.9 g
Cholesterol: 27.4 mg
Sodium: 605.3 mg
Knock You Naked Brownies


Ingredients:
Bisquick, sugar, milk, vanilla, walnuts, pecans, hot water

Directions:
Preheat oven to 350 degrees.
Mix Bisquick, 1/2 cup sugar and 3 T. cocoa in a greased 8" x 8" glass baking dish.  (I use a disposable aluminum pan sprayed with  PAM.]   Stir in the milk (or half & half] and vanilla until blended.
Sprinkle with the remaining 1/3 cup cocoa and 1/2 cup sugar. DO NOT STIR!
Sprinkle nuts over the top, if desired.  Pour hot water over the top and DO NOT STIR!
Bake at 350 for about 40 minutes.  The top will look and taste like a brownie, but underneath will be a YUMMERS rich hot chocolate sauce.  If you serve it with vanilla ice cream, it's so good it'll Knock you Naked!  (See why you locked the door?].
In the words of Loretta LaRoche, "Life is short, so wear your party pants!".
Suet Pudding
Category: desserts
By Nancy

I remember my grandmother making this for Christmas, my mother used to make it and now I'm preparing it for our Christmas celebration.

Ingredients:
1 cup chopped suet
1 cup raisins
1 cup dark corn syrup
1 cup water
1 teaspoon baking soda
2 teaspoons salt, divided
½ teaspoon nutmeg
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
3 cups all-purpose flour
1 teaspoon baking powder
2 cups milk
1 tablespoon butter
1 cup white sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract

Directions:
In a large bowl combine suet, raisins, corn syrup, water, baking soda, 1 teaspoon salt, nutmeg, cinnamon, cloves, flour and baking powder; mix well. Heat batter in a steamer over 1 inch of hot, but not boiling, water.  Steam until a toothpick inserted comes out clean. In a medium saucepan over medium heat, combine milk, 1 teaspoon salt, butter, sugar and cornstarch.  Stir constantly until mixture thickens; stir in vanilla extract. Serve pudding and sauce warm.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 to 8 servings

Calories: 797.6
Fat: 30.5 g
Saturated fat: 17 g
Carbohydrates: 125.3 g
Sugars: 44.6 g
Dietary fiber: 2.2 g
Protein: 8.7 g
Cholesterol: 29.4 mg
Sodium: 1015 mg
Butternut Squash and Caramelized Onion Galette


Ingredients:
all-purpose flour, salt, unsalted butter, fat free sour cream, fresh lemon juice, olive oil, butter, onion, salt, sugar, cayenne, Fontina cheese, fresh sage leaves

Directions:
Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a ½-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake] sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.
Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.
Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.
Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
The Best Gluten Free Biscuits


Ingredients:
potato starch, tapioca flour, baking powder, salt, baking soda, xanthan gum, vegetable shortening, buttermilk, vegetable shortening

Directions:
Preheat oven to 500 degrees. Place 1 Tablespoon shortening in cast iron skillet.  Place in oven to melt.
In measuring cup, place 1/2 teaspoon apple cider vinegar, and add milk to equal 1/2 cup, set aside.
In mixing bowl, add dry ingredients.
Add the 2 Tablespoons shortening and cut in until you have fine crumbs.
Add sour milk.  Stir until combined.
Pat out on board to about 3/4 of an inch thick.  Cut out with biscuit cutter or drinking glass.
Take skillet out of oven.  Place biscuits in pan, turning to coat with shortening.  Place pan back in to oven and bake for about 10 minutes or until light brown.
These can also be made on a baking sheet. Just don't coat them with the shortening.
Easter Bread


Ingredients:
milk, sugar, active dry yeast, eggs, flour, salt, butter, flour, eggs

Directions:
Boil 5-6 eggs, leaving one for egg wash for bread.  Cool completely.  If desired, color eggs according to food-coloring package instructions.  Eggs can be done ahead and chilled.
Heat milk in a small saucepan over medium heat till instant-read thermometer reads 110-115 degrees.  Transfer milk to a 2-cup measuring cup; stir in 1 tablespoon sugar.  Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes.  Add 2 eggs at room temperature; whisk until smooth.
Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook.  Add milk mixture. With mixer running, add 1/2 cup room temperature butter, 1 piece at a time, blending well between additions.  Mix on medium speed for 1 minute.  Knead on medium-high speed until dough is soft and silky, about 5 minutes.
Brush a medium bowl with some melted butter; place dough in bowl.  Brush top of dough with remaining melted butter; cover with plastic wrap.  Let dough rise in a warm, draft-free area until doubled in size, 1-1 1/2 hours (or about 2 1/2 to 3 hours if made ahead and refrigerated].
Line a large baking sheet with parchment paper.  Punch down dough.  Divide into 2 equal pieces.  With lightly floured hands, roll each piece on a lightly floured surface into a 16"--long rope with tapered ends (If dough begins to bounce back, cover with a kitchen towel and let rest for 10 minutes to allow dough to relax].
Arrange ropes side by side lengthwise on prepared sheet.  Pinch top ends together.  Braid dough.  Pinch bottom ends together to secure (braided loaf with be about 12" long].  I angled it on the pan to give it more room. Tuck dyed eggs between braids, spacing evenly.  Loosely cover with plastic wrap or a kitchen towel.  Let rise in a warm, draft-free area until puffed but not doubled in size, 45-50 minutes.
Arrange rack in middle of oven; preheat to 375 degrees.  Whisk remaining egg with 2 tsp warm water in a small bowl.  Avoiding dyed eggs, brush dough all over with egg wash.  Bake until bread is golden and an instant-read thermometer inserted into center of loaf registers 190 degrees, 20-25 minutes.  Let cool on a wire rack.  Serve warm or at room temperature, and be prepared to receive your compliments!
Lemon-Blueberry Shortcakes


Ingredients:
lemon peel, fresh blueberries, powdered sugar

Directions:
Preheat oven to 350°F
Bake biscuits as directed on package.
Place on plate.
Cool in refrigerator 5 to 10 minutes.
Meanwhile, stir together yogurt, whipped topping and lemon peel.
To serve, split shortcakes; fill with blueberries and yogurt mixture.
Sprinkle with powdered sugar.
Classic Beef Barley Soup


Ingredients:
pearl barley, lean ground beef, onion, garlic cloves, dried thyme, carrots, celery ribs, water, bay leaf

Directions:
In a large Dutch oven, brown the ground beef with onion, garlic and thyme (if using] until meat is no longer pink.
Add the remaining ingredients to pot.
Cover and simmer for 1-1/2 to 2 hours, adding salt and pepper to suit taste.
Cherry Swirl Brownies


Ingredients:
cream cheese, sugar, maraschino cherry, eggs, water

Directions:
Heat oven to 350 degrees.
Spray bottom of 13"X9" pan with cooking spray.
Beat cream cheese, sugar, cherries and one egg in medium bowl with spoon until smooth.
Make brownie batter as directed on package; spread 1/2 of batter in pan.
Spread cream cheese mixture over batter.
Spoon remaining batter on top and spread gently to cover.
Bake for 40-43 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
Cool completely before cutting.
Store covered in refrigerator.
Weight Watchers Grandma's Casserole


Ingredients:
onion, green pepper, butter, ground turkey, seasoning salt, pepper, tomato puree, diced tomatoes, water, cheddar cheese

Directions:
Saute first 3 ingredients.
Add next 6 ingredients and simmer for 15 minutes.
Pour a little sauce in a 9 X 13 dish and top with the noodles.
Cover noodles with remaining sauce and top off with the cheese.
Cook for 45 minutes at 350 degrees.
When I figured out points for it, it came to 6 points per serving.  Double check of course.
Beef Nacho Casserole
Category: world-cuisine
By LUNCH*LADY

A simple meal to whip up in less than an hour that even the kids are sure to love. Layers of seasoned ground beef, corn, tortilla chips and cheese are baked under a layer of Colby cheese. Monterey Jack is also good in place of the Colby cheese.

Ingredients:
1 pound ground beef
1 ½ cups chunky salsa
1 (10 ounce) can whole kernel corn, drained
¾ cup creamy salad dressing (e.g. Miracle Whip)
1 teaspoon chili powder
2 cups crushed tortilla chips
2 cups Colby cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef. In  a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top. Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 496.6
Fat: 33.6 g
Saturated fat: 13.7 g
Carbohydrates: 23.9 g
Sugars: 7.7 g
Dietary fiber: 2.5 g
Protein: 26.1 g
Cholesterol: 97.8 mg
Sodium: 1127.9 mg
Cantonese Pepper Steak for Two (Or More)


Ingredients:
top round steak, cornstarch, ground ginger, garlic powder, soy sauce, green bell pepper

Directions:
Place regular size (10"x16"] Reynolds Oven Cooking Bag (or heavy duty aluminum foil] in 10x6x2-inch baking dish. Trim fat off meat; cut into thin strips, set aside.
Combine cornstarch, ginger, garlic powder, soy sauce and bouillon in bag; turn gently to mix.
Add meat. Close bag with nylon tie. Marinate in refrigerator 3 to 4 hours or overnight; turn once.
When ready to cook, preheat oven to 350 degrees F. Add green pepper. Make 6 half-inch slits in top of bag.
Cook 25 to 30 minutes or until beef is done.
To serve, spoon over noodles or rice.
Makes 2 servings.
Note: Cook time does not include marinate time.
Pompagne


Ingredients:
pomegranate juice, vodka

Directions:
"Fill a cocktail shaker with ice. Add pomegranate juice, vodka and orange-flavored liqueur; shake 10 seconds. Strain into large martini glass; top with champagne. Garnish with orange peel."
Crunchy Orange Fish Fillets


Ingredients:
salt, parsley, pepper, mayonnaise, butter, parmesan cheese, lemon juice, garlic clove, oranges

Directions:
Pat fish filets  with paper towel, place on well oiled baking sheet.
Spread each filet with mayonnaise; sprinkle tops with parmesan cheese & special K cereal,season with salt and fresh ground pepper.
Combine butter, orange rind, lemon juice, garlic and parsely in a small skillet, heat until melted about 2 minute.
Drizzle butter mixture over cereal covered filets, bake at 350 about 15-20 minutes, or until fish flakes. This depends on how thick your filets are.
Serve with orange slices.