xiaoxl/recipe_data huggingface dataset:
Spiced Wine Poached Pears


Ingredients:
water, sugar, star anise, whole cloves, cinnamon stick, red wine, port wine, crystallized ginger, orange, zest of, bosc pears, water, lemon juice

Directions:
Peel the pears and put in a medium bowl with the lemon juice and enough water to cover to prevent browning.
In a large heavy saucepan, combine the water, sugar, anise, cloves, and cinnamon stick.
Stir the sugar mixture over medium heat until the sugar dissolves.
Add the wine, port, ginger, and about 2/3 of the orange zest (the remainder will be used for garnish].  Stir to combine.  Bring to a simmer.
Add the pears.  Place the lid on the pot so that steam can escape and simmer until the pears are tender when pierced with a toothpick.  This will take about 25 minutes.  Make sure that you turn the pears so that all sides are evenly cooked.
Remove the pears from the cooking liquid with a slotted spoon.  Transfer them to a plate, cover with plastic wrap, cool in the refrigerator about 2 hours.
Pour the cooking liquid through a sieve to remove the cloves, zest, and other particulate.  Return to sauce pan.  At this point you can refrigerate the liquid if you plan on serving it within a day or 2.
To reduce the sauce, simmer until desired consistency is achieved (about 30 minutes to my taste].  Taste as you are cooking it to adjust sweetness to your taste (I don't like things that sweet, so the sauce is tart when made according to the recipe].
Serve each pear with a little sauce drizzled over and sprinkle with remaining zest.  Mint & dark chocolate also make good garnishes.
Mostaccioli


Ingredients:
mostaccioli pasta, pasta, bulk Italian sausage, egg, ricotta cheese, mozzarella cheese, romano cheese

Directions:
Cook pasta according to package directions, drain.
Crumble sausage into Dutch oven.
Cook over medium heat until no longer pink; drain.
Stir in the spaghetti sauce and pasta.
In a bowl, combine the egg, riccota cheese and mozzarella cheese.
Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with the cheese mixture and remaining pasta mixture.
Cover and bake at 375 degrees for 40 minutes.
Uncover; top with Romano cheese.
Bake 5 minutes longer or until heated through.
Wacky Cake VIII
Category: desserts
By Mary Knipe

This cake is make without milk or eggs and is moist, dark and delicious. A brain child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients.

Ingredients:
1 ½ cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cider vinegar
6 tablespoons vegetable oil
1 cup water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift flour, sugar, salt, soda, and cocoa together into an 8x8 inch ungreased cake pan. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, and stir well with fork. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

Yields: 1 - 8x8 inch pan

Calories: 225.1
Fat: 8.7 g
Saturated fat: 1.3 g
Carbohydrates: 35.5 g
Sugars: 20.1 g
Dietary fiber: 1.2 g
Protein: 2.4 g
Sodium: 243.1 mg
Cabernet Cranberries


Ingredients:
sugar, fresh cranberries, tangerines, cinnamon sticks

Directions:
Bring sugar and wine to a boil in a medium saucepan over medium-high heat.
Add remaining ingredients, and return to a boil, stirring constantly.
Reduce heat, and simmer, partially covered, 10 to 15 minutes or until cranberry skins pop.
Remove and discard cinnamon stick.
Cool slightly; serve warm, or chill 2 hours, if desired.
Kuwaiti Chicken and Rice With Daqoos - Garlic Tomato Sauce


Ingredients:
baby chicken, cinnamon stick, salt, cardamom pods, lemon, whole cloves, turmeric, black peppercorns, basmati rice, yellow onions, golden raisin, olive oil, dried lime powder, mixed spice, Baharat Aka Middle East Mixed Spices - the Real Mix, brown sugar, canned tomatoes, water, garlic cloves, tomato paste, pine nuts

Directions:
Rinse chicken inside and out.
Place in a stockpot with enough water to cover. Add cinnamon stick, cardamom pods, cloves, peppercorns, juice of 1/2 lemon and salt to taste.
Bring to a boil skimming as required, continue to simmer partially covered until chicken is done (approximately 40 minutes].
Remove and drain the chicken, reserving broth though a strainer.
Prepare basmati rice according to it's package directions, using broth from chicken instead of water. Add turmeric for colour and salt to taste.
While the rice is cooking, cook the onions in a skillet over medium heat, with 2 tablespoons olive oil, until soft.
Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in drained raisins, pine nuts, sliced blanched almonds if using, ½ teaspoons bahrat and loomi powder. Cook for one minute. Remove mixture from skillet and set aside.
Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken in 1 Tbs. olive oil, turning, until the outside is crispy and brown.
For the tomato sauce, add water, chopped tomatoes, crushed garlic, tomato paste, salt, sugar and the rest of bahrat in a small saucepan, sauté until tomatoes are soft and the sauce is well blended.
When the rice is done, spread it on a serving platter. Sprinkle the onion mixture over the rice, and place the chicken on top. Pass the tomato garlic sauce to spoon onto individual plates.
Brown Rice-Lentil Soup


Ingredients:
celery, onion, garlic, carrots, water, dry lentils, diced tomatoes, brown rice, salt, black pepper, cumin, red pepper flakes

Directions:
Measure salt into a small bowl.
Heat oil in a large pot.
Add diced pork and a sprinkle of salt.
Cook, stirring, over medium-high heat until browned.
Stir in the celery, onion, garlic, carrots, and a sprinkle of salt.
Stir and cook until they start to soften, about 10 minutes.
Stir in water and lentils.
Bring to a boil.
Reduce heat and cook, covered, for 20 minutes.
Stir in the tomatoes, brown rice, remaining salt, pepper, cumin, and pepper flakes.
Bring just to a boil.
Reduce heat, cover, and simmer for 45- 60 minutes, until done.
Bread Fritters With Custard and Blueberries


Ingredients:
blueberries, granulated sugar, vanilla, liquid honey, ground cinnamon, granulated sugar, butter

Directions:
Mix sugar and blue berries until sugar has melted.
Whip cream and add vanilla and honey.
Dip bread slices in sugar and cinnamon.
Fry in butter in a skillet.
Place one slice on each plate; divide whipped cream mixture among slices; top with blueberries.
Nutty Carrot Cumin Soup


Ingredients:
onions, garlic cloves, carrots, celery, cumin, water, black pepper

Directions:
Bring onions, garlic, carrots, celery, stock and water to a boil.
Reduce heat and simmer until vegetables are tender (approx 30 minutes].
Remove from heat, strain vegetables (reserving the stock].
Blend vegetables in a food processor or blender until smooth.
Stir in ground almonds and enough stock to make desired soup consistency.
Add cumin and black pepper.
Pink Cookies


Ingredients:
eggs, water

Directions:
Combine the cake mix,vegetable oil,eggs,and water in a large bowl and mix well., Fold in the chocolate chunks., Drop by spoonfuls onto a ungreased cookie sheet., Bake at 350 for 10-12 minutes.
Mincemeat Bread


Ingredients:
all-purpose flour, baking powder, salt, brown sugar, shortening, egg, milk

Directions:
Preheat oven to 350 degrees F, & grease a 9 1/2" loaf pan., Whisk together flour, baking powder & salt., In another bowl, mix together sugar, melted shortening, mincemeat, egg & milk., Add to flour mixture, stirring only until dry ingredients are moistened., Bake 1 hour., Let stand for 24 hours before cutting!
Fiesta Pinwheels
Category: appetizers-and-snacks
By ACPHIFER

This is a festive appetizer with cream cheese, sour cream, and picante sauce wrapped in flour tortillas. Serve with salsa.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup sour cream
¼ cup picante sauce
2 tablespoons taco seasoning mix
1 pinch garlic powder
1 (4.5 ounce) can chopped black olives, drained
1 (4 ounce) can chopped green chilies
1 cup finely shredded Cheddar cheese
8  flour tortillas

Directions:
Beat cream cheese, sour cream, picante sauce,  , and garlic powder together in a small bowl until smooth. Stir olives, chilies, and Cheddar cheese into the cream cheese mixture. Spread about 1/2 cup of cream cheese mixture onto each tortilla. Roll each tortilla like a jelly roll; wrap in plastic wrap. Refrigerate for 2 hours to overnight. Cut into 1-inch slices.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 5 dozen

Calories: 100.3
Fat: 6 g
Saturated fat: 3.2 g
Carbohydrates: 8.7 g
Sugars: 0.4 g
Dietary fiber: 0.7 g
Protein: 2.8 g
Cholesterol: 13.9 mg
Sodium: 252.4 mg
Pappa Al Pomodoro / Classic Italian Tomato Soup


Ingredients:
olive oil, yellow onions, yellow onions, carrot, fennel bulbs, fennel bulbs, garlic cloves, garlic cloves, canned tomatoes, dry red wine, fresh basil leaf, kosher salt, pepper, parmesan cheese, pancetta, basil leaves, olive oil

Directions:
Heat the oil in a large stock pot over medium heat. Add the onions, carrots, fennel, and garlic. Cook over medium-low heat for 10 minutes, until tender.
Add the ciabatta cubes and cook for 5 more minutes.
Place the tomatoes in the bowl of a food processor fitted with a steel blade and process until coarsely chopped.  Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 T salt, and 1 1/2 t pepper.
Bring the soup to a boil, lower the heat and allow to simmer, partially covered for 45 minutes.
MEANWHILE: Preheat oven to 375°F.
TOPPING:
In a large bowl, put the  reserved ciabatta bread cubes, pancetta and whole basil leaves in the bowl and drizzle with olive oil. Toss to coat.
On a lined sheet pan large enough for all ingredients, place the ingredients in a single layer, Be sure  the basil leaves are flat. Sprinkle with salt and pepper.
Bake until the cubes are toasted, pancetta crispy and basil leaves turn dark & crisp.  This may take 15-20 minutes.
Check on your soup. If the soup is too lumpy for you you can smash with a wooden spoon, potato masher or use a submersion blender to break up the bread cubes.  Alternately you can puree in batches in a food processor or blender. Blend to desired consistency. I prefer a more rustic presentation.
*Take care to only fill the blender or food processor 1/3 when you puree HOT soup.
Turn up the heat to rewarm if necessary. At this point check for seasoning. Add more salt and pepper as needed.
Stir in parmesan cheese, top with basil leaf, pancetta and bread cubes.
Freezes well.
Tacos al Pastor
Category: world-cuisine
By Nikkivazquez

These tacos are sure to impress your family and friends. A good Taco al Pastor is very hard to come by in the States. Now you can enjoy them in the comfort of your own home anytime!

Ingredients:
8  dried pasilla chiles, seeded and torn to pieces
8  dried guajillo chiles, seeded and torn to pieces
8 cloves garlic, chopped
1 teaspoon achiote powder
½ teaspoon ground cumin
5  whole cloves
1 cup white vinegar
salt to taste
2 pounds pork tenderloin, thinly sliced
½ cup chopped pineapple
32 (5 inch) corn tortillas
1 small onion, chopped
½ cup chopped fresh cilantro
4  limes, cut in wedges

Directions:
Soak pasilla chiles and guajillo chiles in a bowl with hot water until chiles are softened, about 10 minutes; drain. Mash chiles, garlic, achiote powder, cumin, and cloves in a saucepan with a fork. Pour vinegar into sauce pan and bring to a boil; cook and stir until mixture becomes a thick paste. Season with salt. Rub chile paste over sliced pork, stacking meat on a plate. Cover and marinate in the refrigerator for 8 hours to overnight. Heat a large skillet over medium-high heat; cook and stir marinated pork and pineapple until pork is browned, 7 to 10 minutes. Divide pork over stacks of two corn tortillas and serve with onion, cilantro, and lime wedges.

Prep time: 30 mins
Cook time: 10 mins
Total time: 8 hrs 50 mins
Yields: 8 servings

Calories: 361
Fat: 6.7 g
Saturated fat: 1.4 g
Carbohydrates: 54.1 g
Sugars: 2.9 g
Dietary fiber: 9.7 g
Protein: 24.6 g
Cholesterol: 49 mg
Sodium: 113.7 mg
Steak House Au Gratin Potatoes
Category: side-dish
By Ingalyn

These super creamy and rich restaurant style potatoes will be gobbled up fast.  They are excellent as leftovers warmed up in the microwave with eggs and bacon the next day.  They are not a light or low fat dish.  Save this for a special occasion.

Ingredients:
1 tablespoon butter
3  russet potato, peeled and cubed
1 cup heavy cream
½ cup 2% reduced-fat milk
4 cloves garlic, minced
2 tablespoons all-purpose flour
salt and black pepper to taste
1 cup grated medium Cheddar cheese

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan with butter. Spread potatoes evenly in the pan. Whisk together heavy cream, milk, garlic, flour, salt, and pepper in a large bowl. Pour cream mixture over the potatoes. Cover with foil. Bake in the preheated oven for 20 minutes, then remove the foil. Continue baking until the potatoes are easily pierced with a fork, about 40 minutes. Remove potatoes from the oven and sprinkle Cheddar cheese on top. Return to oven and bake until the cheese is melted, 5 to 10 minutes. Allow to cool for 5 minutes before serving.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 351.1
Fat: 24.7 g
Saturated fat: 15.5 g
Carbohydrates: 23.6 g
Sugars: 2 g
Dietary fiber: 2.5 g
Protein: 9.8 g
Cholesterol: 85.2 mg
Sodium: 186.6 mg
Easy and Tasty Baked Ziti


Ingredients:
ziti pasta, mozzarella cheese, parmesan cheese

Directions:
"Preheat the oven to 400°F Cook pasta according to package directions; drain and transfer into an oiled 9x13 baking dish. Add spaghetti sauce and mozzarella, then stir/toss until well combined. Cover with Parmesan cheese, and bake until lightly browned and hot, about 30 minutes. Serve immediately."
Mini Cheese Balls


Ingredients:
cream cheese, sharp cheddar cheese, golden raisin, cinnamon, walnuts

Directions:
In a large bowl, beat cream cheese until smooth.  Add remaining ingredients except walnuts; blend well.  Refrigerate mixture 30 minutes or until easy to handle.  Shape into 1 inch balls.  Roll in chopped walnuts.
Refrigerate until firm.
Serve with crackers.
Store in refrigerator up to 2 weeks.
Pumpkin Buttermilk Doughnuts


Ingredients:
all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger, butter, sugar, eggs, pumpkin puree, buttermilk, brown sugar, sugar

Directions:
Resift flour with baking powder, soda, salt, cinnamon and ginger into medium bowl.
Cream butter in large bowl until fluffy.
Gradually add ¾ cup sugar and beat until fluffy, about 6 minutes.
Add eggs, one at a time, beating well after each addition.
Beat in ¼ cup dry ingredients.
Add pumpkin and buttermilk and mix until thoroughly combined.
Add remaining dry ingredients and stir until just blended (dough will be slightly sticky].
Cover and refrigerate atleast 3 hours or overnight.
Combine brown sugar and ½ cup sugar in paper bag; set aside.
Roll dough out on lightly-floured surface to thickness of ¼ to 1/3 inch.
Using lightly-floured 3 ½ inch round doughnut cutter, cut out doughnuts and holes.
Transfer to floured board as they are cut.
Gather up scraps and repeat.
Let stand 10 minutes.
Heat 4 inches oil in deep fryer to 360F.
Add ¼ of doughnuts and holes and cook until golden-brown, turning once, about 5 minutes.
Transfer to paper towels using slotted spoon and drain 3 minutes.
Immediately transfer to paper bag with sugar and shake to coat.
Arrange on racks.
Repeat until all doughnuts have been fried and coated with sugar.
Can be prepared 1 day ahead.
Store airtight.
Stroganoff (1953)


Ingredients:
flour, salt, pepper, butter, fresh mushrooms, onion, vinegar, sour cream

Directions:
Dust meat lightly with flour and season with salt and pepper.
Heat 2 tablespoons butter in a skillet.
Add meat and saute until browned, about 3 minutes.
Heat remaining butter in a separate skillet.
Add mushrooms and onions.
Cook until lightly browned, 3-4 minutes.
Add consomme, vinegar and sour cream.
Bring to a boil, then immediately reduce heat to low.
Add meat to mushroom mixture, cover, and simmer for 30 minutes, or until meat is tender.
Pizza Biscuit Bake


Ingredients:
sausage, mozzarella cheese

Directions:
Preheat oven to 350 degrees., Cook meat over medium heat and drain., Cut each biscuit into quarters and lay evenly in a greased 9x13 pan., Top biscuits with pizza sauce., Cover with cheese., Place sausage and pepperoni on top., Bake for 25-30 minutes or until cheese is melted., Let stand for about ten minutes before serving.
Banana Date Yogurt With Walnuts


Ingredients:
dried dates, low-fat plain yogurt, bananas, walnuts

Directions:
Stir dates into yogurt, cover, and refrigerate overnight to allow fruit to soften.
In the morning, stir bananas into yogurt mixture.
Spoon into bowls and top with chopped walnuts.
Crispy Sweet and Sour Pork


Ingredients:
cooked pork, salt, cornstarch, egg, flour, canola oil, sugar, cornstarch, water, ketchup, soy sauce, cider vinegar, green bell pepper, onion, pineapple chunks, cooked rice

Directions:
Toss pork pieces with salt and 1 tablespoon cornstarch.
Mix egg and flour to make a batter.
Dip pork pieces into batter with slotted spoon.
Fry in hot oil until nicely browned.
Drain on paper towels and keep warm.
In a deep skillet, mix sugar and cornstarch; stir in water, pineapple juice, ketchup, soy sauce and vinegar.
Bring to a boil, sirring constantly, until thickened.
Continue cooking and stirring for two minutes.
Add green pepper and onion; cook for five minutes.
Add pineapple chunks and pork pieces and simmer, uncovered, for six to eight minutes or until pork pieces are heated through.
Peach Tart with Island Crust


Ingredients:
pecans, margarine, cream cheese, sugar, dark rum, vanilla, lemon juice, fresh raspberry, honey

Directions:
For crust-----------.
Crumble macaroons (two cups].
In large mixing bowl stir together macaroon crumbs, pecans and margerine.
Press mixture onto bottom and sides or and 11" tart pan with a removable bottom Bake in 350 oven until golden brown, 15-18 minutes.
Cool on a wire rack.
For filling---------.
In a chilled mixing bowl beat whipping cream until soft peaks form, set aside In a small bowl beat cream cheese and sugar until fluffy.
Add rum, vanilla and almond extract, beat until smooth.
Gently fold in whipped cream.
Turn mixture into cooled crust, spread evenly.
Cover and chill for 2-4 hours.
Before serving, toss peach slices with lemon juice.
Arrange peaches and raspberries over filling.
For glaze-------------.
In a medium saucepan combine preserves and honey, stir until melted.
Strain glaze if desired to remove and large pieces of fruit.
Brush or spoon the glaze over fruit.
Polar Roll (Bouvet Island)


Ingredients:
mayonnaise, nori, cucumber, apple, sushi rice

Directions:
Mix the crab with the mayo. Set aside.
Cover your sushi mat with plastic wrap to prevent sticking, and lay it on your work surface so the slats are horizontal. Get a little bowl of cold water and place it next to the mat.
Take one sheet of nori and place it shiny-side down on the mat. Take a handful of rice and spread it over the nori sheet, using the water in the bowl to keep your fingers wet. Try to get the rice as close to the edges of the nori as you can, while leaving a half-inch or so strip at the top.
Spread a thin line of the crab mixture across the length of the nori, a couple of inches from the bottom of the sheet. Top with the spears of cucumber and apple.
With your sushi mat, roll the nori sheet away from you, pressing down with the mat to make a tight roll. You'll need to keep repositioning the mat and the plastic wrap so it doesn't get rolled into the sushi.
Keep rolling, using the mat to make the roll tight. When you get to the end, remove the mat.
Cut the roll in two, then cut each of the halves in two. Now cut each quarter in two. You should have eight evenly sized pieces.
Bacon Snack Mix
Category: appetizers-and-snacks
By brianinbowlinggreen

I actually make double this bacon snack mix as it disappears quickly in our house. Gently mix the light bourbon caramel mixture evenly throughout. Share and enjoy!

Ingredients:
12 slices bacon, or more to taste
½ cup butter
½ cup light brown sugar
⅓ cup light corn syrup
2 tablespoons bourbon
1 teaspoon Worcestershire sauce
1 teaspoon chipotle chile powder, or more to taste
2 (10 ounce) cans mixed nuts
4 cups crispy rice cereal squares
4 cups crispy corn cereal squares
3 cups mini pretzels
1 cup oatmeal cereal squares (such as Quaker® Oatmeal Squares), crushed

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until very crisp and evenly browned, about 10 minutes. Drain bacon slices on paper towels. Preheat the oven to 300 degrees F (150 degrees C). Line 1/2-sheet cake pans or large baking pans with parchment paper, allowing paper to overlap the sides and ends. Microwave butter in a large heat-proof glass measuring cup until melted. Mix in brown sugar, corn syrup, bourbon, and Worcestershire sauce. Return butter mixture to the microwave and heat on high for 2 minutes. Whisk chipotle powder into the butter mixture until mixture thickens to a sticky, very light caramel. Combine mixed nuts, rice squares, corn cereal, pretzels, and oatmeal squares in a very large mixing bowl. Crumble in the cooled bacon and stir to combine. Pour the caramel-bourbon mixture evenly on top. Gently fold in using a large silicone spatula, hugging the sides of the bowl and working spatula inward, until pieces are evenly coated. Pour snack mix into a thin, even layer on the prepared baking pans. Bake in the preheated oven until dry and crispy, 20 to 25 minutes. Flip pieces over halfway through using the silicone spatula. Remove from oven and let cool completely on the pan, at least 30 minutes. Pull the edges of the parchment paper up to create a pouch and pour finished mix into a large, clean mixing bowl. Gently separate any clumps. Transfer snack mix to clean, airtight storage containers or resealable zip-top bags.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 15 mins
Yields: 18 servings

Calories: 400.5
Fat: 24.6 g
Saturated fat: 6.4 g
Carbohydrates: 38.2 g
Sugars: 10.2 g
Dietary fiber: 3.8 g
Protein: 9.9 g
Cholesterol: 20.3 mg
Sodium: 716.5 mg
Rice Cooked in Coconut-(Wali Wa Nazi)


Ingredients:
coconut milk, water, rice, salt

Directions:
Clean and wash rice.
Bring the coconut milk and water to a boil.
When boiling, pour in the rice.
Add salt.
Leave to cook on medium heat.
When nearly dry, cover well.
Turn down the heat and leave to cook for 10 minutes.
(If you have a rice cooker, put all of the ingredients in the rice cooker and turn it on.].
Watch it to make sure it does not burn, adding more water if needed to keep it from burning.
Roasted Halibut With Fennel & Potatoes


Ingredients:
leek, yukon gold potato, fennel bulbs, celery, olive oil, olive oil, Pernod, white wine, fennel seed, lemon, fennel leaves

Directions:
Preheat oven to 425°F.
Cut off roots and trim dark green top from leek.  Discard any tough outer leaves.
Thinly slice leek.
Rinse thoroughly in a bowl of cold water; swish to remove any sand.  Transfer with hands to a colander and drain well.
Spray 13"x9" glass baking dish with nonstick cooking spray.
Add leek, potatoes, fennel, fennel seed, 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper to the baking dish.
Toss to coat and spread evenly.
Roast vegetables 35 minutes or until tender, stirring halfway through roasting.
Remove baking dish from oven.  Place halibut on vegetables, drizzle with liquor and 1 tsp oil.
Sprinkle fennel seeds, 1/4 tsp salt, and 1/8 tsp pepper.
Place lemon slices on halibut, return dish to oven and roast 10-12 minutes or just until halibut turns opaque in center.
To serve, sprinkle with fennel fronds if using.