xiaoxl/recipe_data huggingface dataset:
Hennessy Tavern Chopped Salad


Ingredients:
sherry wine vinegar, capers, spicy mustard, shallots, olive oil, radicchio, watercress, fresh mint leaves, cucumber, diced tomato, feta cheese, kalamata olive, scallion

Directions:
Dressing:
Puree the vinegar, capers, 1 1/2 tablespoons mustard, and shallots(or green onions] until well blended. Pour into a bowl. Add the remaining mustard around the edge of the bowl and fold into the mixture. Add the oil in a stream while stirring constantly until creamy.
Salad:
Combine all of the ingredients in a large bowl. Move about 1 1/2 cup of the salad mixture into serving bowls. Coat lightly with some dressing and toss to combine. Serve immediately.
Spicy Crock Pot Chickpeas


Ingredients:
onions, garlic cloves, ground coriander, cumin seed, salt, fresh ground black pepper, cayenne pepper, tomatoes, chickpeas

Directions:
In a skillet over medium heat, cook onions, stirring, just until they begin to brown; then add garlic and all spices and cook, stirring, for 1 minute.
Add vinegar and tomatoes and bring to a boil, then place mixture in your slow cooker; add chickpeas and combine well.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until the mixture is hot and bubbling.
Serve with hot naan or pita bread.
Quinoa Almond Pilaf
Category: everyday-cooking
By Ann Kosa

High-protein side dish with plenty of flavor and crunch. Rinsing the quinoa three times will help to eliminate any bitterness.

Ingredients:
½ cup quinoa, rinsed and drained
1 cup cold water
¼ teaspoon salt
3 tablespoons olive oil
1  celery rib, chopped
1 small onion, chopped
1  carrot, chopped
1 clove garlic, minced
8  almonds, coarsely chopped
1 small tomato, seeded and chopped
2 tablespoons raisins
⅛ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon dried thyme
⅛ teaspoon dried oregano
1 pinch coarse sea salt

Directions:
Combine quinoa, cold water, and salt in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and cook until the liquid is fully absorbed, about 15 minutes. Heat olive oil in a skillet over medium heat. Cook and stir celery, onion, carrot, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Stir almonds, tomato, raisins, salt, pepper, thyme, and oregano into the vegetable mixture; cook and stir 1 minute more. Fluff the quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed and hot, about 30 seconds. Divide between 3 plates; sprinkle the top of each portion with a scattering of a few coarse sea salt granules for a surprising crunch of salty goodness.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 3 servings

Calories: 303.1
Fat: 17.1 g
Saturated fat: 2.1 g
Carbohydrates: 33 g
Sugars: 8.7 g
Dietary fiber: 5.9 g
Protein: 6.2 g
Sodium: 506 mg
Stacey's Hamburger Seasoning
Category: main-dish
By staceywatts

This is what I use to season my hamburger patties before cooking them. It gives them a wonderful flavor that makes a so-so hamburger extraordinary.

Ingredients:
1 tablespoon paprika
1 ¼ teaspoons salt
1 teaspoon ground black pepper
½ teaspoon brown sugar
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground cayenne pepper

Directions:
Combine the paprika, salt, pepper, brown sugar, garlic powder, onion powder, and cayenne pepper in an airtight container; seal. Shake to combine. Store in a cool, dry place between uses.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 tablespoons

Calories: 5.4
Fat: 0.1 g
Carbohydrates: 1.2 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 0.2 g
Sodium: 364 mg
Turkey Pastrami Roll


Ingredients:
puff pastry, turkey breast

Directions:
Defrost puff pastry until semi-frozen., Unfold& roll out until slightly thinner., Spread half of the dijonnaise over pastry sheet., Layer turkey& pastrami, then spread the remainder of dijonnaise., Roll up the pastry sheet jellyroll fashion., Place on aluminum foil sprayed with Pam., Bake, uncovered for 40 minutes at 350 degrees., slice on the diagonal.
Mushroom-Smothered Chicken


Ingredients:
flour, salt, black pepper, chicken pieces, olive oil, fresh mushrooms, onions, garlic cloves, chicken broth, dry white wine, chicken broth, fresh basil, dried basil, fresh thyme, dried thyme

Directions:
Combine flour, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a plastic bag.  Add chicken pieces, a few at a time, shaking to coat.  Heat oil in a 12 inch skillet over medium-high heat. Add chicken; cook for 8 minutes, turn occasionally.  Remove chicken from skillet; set aside.
Add mushrooms, onions, add garlic to skillet.  Cook 4 minutes, stirring occasionally and scraping up any browned bits.  Return chicken to skillet.  Add the 3/4 cup broth, the wine or additional broth, basil and thyme.  Bring to a boiling; reduce heat.  Simmer, covered, for 25 to 30 minutes or until chicken is tender and no longer pink.  Remove chicken; cover and keep warm.
Increase heat to medium; gently boil sauce, uncovered, for 5 minutes.  Stir in whipping cream, if desired.  Add additional salt and pepper if needed.
Italian Sausage and Cabbage


Ingredients:
cabbage, water, butter

Directions:
Preheat oven to 350°F., Place sausages in the bottom of a Dutch oven or casserole with a cover., Place cabbage over sausage and add water., Dot cabbage with butter, cover and bake for 1 hour and 15 minutes.
Tequila Shrimp With Dried Tomato Mayo


Ingredients:
large shrimp, onion, lime juice, fresh parsley, olive oil, dried tomatoe, mayonnaise, parsley, milk, garlic, salt, lime wedge

Directions:
Thaw shrimp, if froxen.
In a large saucepan, cook shrimp, uncovered in boiling, lightly salted water for 2-3 minutes or until shrimp turn opaque, then drain.
Rinse under cold water, and drain again.
Place shrimp in a heavy plastic bag set in a shallow dish.
FOR MARINADE:
In a bowl, combine tequila, onion, lime juice, the 2 tablespoons parsley, and olive oil.
Pour marinade over shrimp, and seal bag.
Marinade for 2 hours, turning occasionally.
FOR MAYONNAISE MIXTURE:
In a small bowl, cover dried tomatoes with boiling water, and let stand for 5 minutes.
Drain well.
Finely chop tomatoes.
In a small bowl, combine chopped tomatoes, mayonnaise, the 1 tablespoon parsley, milk, garlic, and salt.
Transfer to a serving bowl, cover and chill for 2 hours.
TO SERVE:
Drain shrimp, and discard marinade.
Transfer to a serving bowl.
Place serving bowl in a larger serving bowl filled with crushed ice.
Serve with mayonnaise mixture, and lime wedges.
Buttermilk Pie


Ingredients:
sugar, brown sugar, margarine, eggs, flour, vanilla, buttermilk

Directions:
Mix together all above ingredients; pour into pie shells.
Bake at 350°F for 45-60 minutes.
Usually I let it get golden brown.
The Great Pumpkin Cake Recipe


Ingredients:
"cream cheese"

Directions:
Bake two bundt cakes in fluted cake pans per the cake mix instructions. Let cool.
In the meantime, empty the frosting into a medium-sized bowl and add the food coloring according to your desired intensity of color.
Remove one cake from the pan and turn it upside down on a large platter. With a bread cutting knife, slowly take off a thin layer of the top end of the cake to make the end flat. Do the same for the second cake.
Take small strips of foil and place it around the bottom of the cake; butting it right up to the cake. This will protect the platter from getting dirty while you’re spreading the frosting.
With a knife or spatula, spread a layer of orange frosting to the flat end of the cake that is turned upside down on the platter.
Take the second cake and turn it upright and place on top of the cake on the platter making sure that the grooves in the cakes match up with each other.
Begin spreading the orange frosting around the ring between where the cakes meet to fill in the gap.
Apply remaining frosting to the rest of the cake spreading it in an up and down fashion so you give the illusion of the lines you see in pumpkins. Make sure that you also cover inside the hole of the cake in the same way; at least half way down in the hole.
Carefully remove the foil from cake platter.
Now that your cake looks like a pumpkin, take the decorator’s icing and with the straight piping cap, create swirls of vines around the pumpkin; then change out the cap and put on the leaf cap and place leaves where you desire on the vines.
Now step back and admire your work of art!
Hamentashen With Yeast Dough


Ingredients:
active dry yeast, sugar, salt, flour, warm water, egg, egg, water, chocolate chips

Directions:
Combine all the dry ingredients.
In a separate bowl, mix together all the liquid ingredients.
Gradually add the dry ingredients to the liquid to form a dough.
Knead the dough for 5-10 minutes until it is smooth and elastic.
Spray a large mixing bowl with Pam and place the dough inside.
Spray the Pam on the dough and cover loosely with a towel until the dough doubles in size.
Punch down the dough.
Divide into thirds on a lightly floured surface.
Roll out each piece until it is ¼-inch thick.
Cut out 3-inch rounds.
Reroll scraps.
Place the filling in the center of each dough round.
Fold three sides up to form a triangle, leaving some filling exposed in the center.
Place the hamentashen 2 inches apart on greased cookie sheets.
Cover again and let rise at room temperature until nearly double, about one hour.
Preheat the oven to 350°F.
Brush the tops of the hamentashen with the egg wash.
Bake for about 25 minutes or until golden brown.
Transfer to a wire rack to cool.
Smooth Sweet Tea
Category: drinks
By cookincode3

Southern sweet tea, perfect for hot summer days!

Ingredients:
1 pinch baking soda
2 cups boiling water
6  tea bags
¾ cup white sugar
6 cups cool water

Directions:
Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. Pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes. Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.

Prep time: 5 mins
Cook time: 15 mins
Total time: 3 hrs 20 mins
Yields: 2 quarts

Calories: 72.6
Carbohydrates: 18.7 g
Sugars: 18.7 g
Sodium: 41.3 mg
Sundried Tomato Basil Pesto Chicken Wrap
Category: uncategorized
By Anonymous

Apples, gorgonzola cheese and walnuts give this sophisticated wrap a flavor that's simply stunning.

Ingredients:
4 each Mission® Sundried Tomato Basil Wraps
4 (6 ounce) chicken breasts, boneless skinless
1 pinch iodized salt to taste
1 pinch coarse ground black pepper to taste
1 tablespoon olive oil
1 package spring mix lettuce
¼ cup pesto (add to taste)
1 cup walnut halves
1 cup Gorgonzola cheese, crumbled
1  Granny Smith apple, thin slices

Directions:
Season chicken breasts with salt and pepper. Broil or saute in olive oil until done, approximately 10 minutes. Slice diagonally. Heat Mission Wraps in a hot skillet 15 seconds on each side. Keep warm. On each wrap, place a portion of spring mix in center. Arrange chicken slices on top of lettuce. Add pesto, walnuts, cheese and apples. Fold bottom edge and roll from left to right, to leave one end open. Serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 816.4
Fat: 43.2 g
Saturated fat: 12.5 g
Carbohydrates: 46 g
Sugars: 4.7 g
Dietary fiber: 6.4 g
Protein: 60.5 g
Cholesterol: 140 mg
Sodium: 1156.3 mg
Cherry Tomato and Cheese Galette
Category: main-dish
By Chef John

While ‘galette' sounds a little fancy, they're actually one of the easier type of pies to make, and above and beyond the simple technique, they are incredibly adaptable to whatever is in season. Whether that's sweet fruit or savory vegetables, there are very few things you can't galette. Garnish with fresh basil if desired.

Ingredients:
1 ⅓ cups all-purpose flour
2 tablespoons cornmeal
½ teaspoon fine salt
½ cup frozen unsalted butter, cubed
1 tablespoon apple cider vinegar
¼ cup ice water
1 (8 ounce) package soft goat cheese
1  egg yolk
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 tablespoons sliced fresh basil
3 cups cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1  egg, beaten
2 teaspoons water
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
1 teaspoon extra-virgin olive oil, or as desired
sea salt to taste

Directions:
Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed. Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour. Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft. Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a 12-inch pizza pan; refrigerate until ready to use. Preheat the oven to 425 degrees F (220 degrees C). Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl. Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 1/2-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding. Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette. Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes. Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs 20 mins
Yields: 1 12-inch galette

Calories: 228.2
Fat: 16.1 g
Saturated fat: 9.4 g
Carbohydrates: 14.2 g
Sugars: 0.6 g
Dietary fiber: 0.9 g
Protein: 7 g
Cholesterol: 66.7 mg
Sodium: 335 mg
Creamy Noodle Casserole


Ingredients:
spaghetti noodles, cottage cheese, sour cream, butter, onion, parsley, garlic clove, Worcestershire sauce, Tabasco sauce, salt, pepper, paprika

Directions:
Cook noodles al dente. Do no overcook!, Mix all other ingredients, except paprika, in a large bowl., Add cooked and drained noodles to bowl., Spray a 2 qt casserole with nonstick spray., Pour noodle mixture into casserole dish and garnish with paprika., Bake at 350 degrees for 45 minutes.
Asian Chicken Salad with Roasted Peanuts


Ingredients:
fresh cilantro, fresh ginger, green bell peppers, chicken, mango

Directions:
Mix dressing, cilantro, and ginger in small bowl.
Toss spinach, peppers, chicken, and nuts in large bowl with enough dressing mixture to coat.
Season to taste with salt and pepper.
Divide salad among 4 plates.
Top with mango and serve.
Homemade Peach Ice Cream


Ingredients:
eggs, sugar, vanilla, salt, sugar

Directions:
In a large mixing bowl, beat eggs until thick., Add 1 3/4 cups sugar gradually., Mix in whipping cream, milk, vanilla and salt., Store in refrigerator while making peaches., Puree peaches to equal 4 cups leaving some chunks, Mix in 1/2 cup sugar., Stir into egg mixture., Pour into a 1 gallon ice cream maker., Make ice cream as per manufacturer directions.
Bisquick Biscuits


Ingredients:
Bisquick, skim milk

Directions:
Preheat oven to 450*., Stir ingredients until soft dough forms., Place on greased surface dusted with baking mix., Knead 10 times., Roll dough 1/2 inch thick., Cut with 2 2/12 inch cookie cutter dipped in baking mix., Place on ungreased cookie sheet., Bake 7-9 minutes or until golden brown.
Easy Salisbury Steak
Category: main-dish
By Kendrick

My mom would make this for us growing up. It was one of those easy dinners that we all loved to eat at the family table. Now we are still passing it down. My 17-month-old daughter LOVES this recipe. You can add other vegetables if you want (i.e. green onions, fennel, mushrooms, etc.). It can also be made with ground pork.

Ingredients:
1 pound ground beef
½ cup rolled oats
1  egg, beaten
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
2 tablespoons water
1 ½ teaspoons dried minced onion
½ teaspoon salt
¼ teaspoon ground black pepper
1 large onion, sliced into rings
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix ground beef, oats, egg, Worcestershire sauce, ketchup, water, dried minced onion, salt, and pepper in a bowl until evenly combined; shape into 6 oval-shaped patties. Heat a large skillet over medium heat. Cook patties in hot skillet until browned completely, 2 minutes per side. Transfer browned patties to a baking dish. Top patties with onion rings. Stir mushroom soup and milk together in a bowl; pour over patties. Cover baking dish with aluminum foil. Bake in preheated oven until firm, hot, and grey in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 260.2
Fat: 14.2 g
Saturated fat: 5.2 g
Carbohydrates: 15.4 g
Sugars: 6.1 g
Dietary fiber: 1.2 g
Protein: 17.5 g
Cholesterol: 80.9 mg
Sodium: 710.3 mg
Toll House® Famous Fudge
Category: trusted-brands-recipes-and-tips
By Nestle Toll House

You can't beat the original. Satisfy your chocolate craving with some Toll House Famous Fudge.

Ingredients:
1 ½ cups granulated sugar
⅔ cup NESTLE® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
¼ teaspoon salt
2 cups miniature marshmallows
1 ½ cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
½ cup chopped pecans  (Optional)
1 teaspoon vanilla extract

Directions:
LINE 8-inch-square baking pan with foil. COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan.  Bring to a full rolling boil over medium heat, stirring constantly.  Boil, stirring constantly, for 4 to 5 minutes.  Remove from heat. STIR in marshmallows, morsels, nuts and vanilla extract.  Stir vigorously for 1 minute or until marshmallows are melted.  Pour into prepared baking pan; refrigerate for 2 hours or until firm.  Lift from pan; remove foil.  Cut into pieces.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 hrs 20 mins
Yields: 49 pieces

Calories: 73.9
Fat: 3 g
Saturated fat: 1.5 g
Carbohydrates: 11.7 g
Sugars: 10.7 g
Dietary fiber: 0.5 g
Protein: 0.7 g
Cholesterol: 2.3 mg
Sodium: 21.6 mg
Tasty Breakfast Granola


Ingredients:
honey, golden brown sugar, vanilla extract, salt, old fashioned oats, sunflower seeds, sweetened flaked coconut, pecans, cashew nuts, dried cranberries, sultana, dried dates

Directions:
Preheat oven to 325*F.
In a large saucepan set over medium heat, combine the oil, honey, brown sugar, vanilla and salt.  Stir until the sugar dissolves, about 3 minutes.
In a large bowl, combine the oats, sunflower seeds, coconut, and nuts.
Pour the warm oil and honey mixture into the oat mixture and stir well until combined.
Spray two 12 by 17 inch rimmed baking sheets with non-stick cooking spray.
Spread the mixture evenly between the two pans.
Bake for 30 minutes, stirring several times, until the granola is a deep golden brown.
Cool completely before adding the dried fruit.
Store in an airtight container up to 3 weeks.  I often halve this recipe as I would rather make it up fresh every two weeks.  It truly is delicious.
Long Soup
Category: soups-stews-and-chili
By CORWYNN DARKHOLME

A touch of East Asian in this soup, hope that you will like it as much as I do.

Ingredients:
1 ½ tablespoons vegetable oil
¼ small head cabbage, shredded
4 ounces lean pork tenderloin, cut into thin strips
½ teaspoon minced fresh ginger root
6 cups chicken broth
2 tablespoons soy sauce
8  fresh green onions, chopped
4 ounces dry Chinese egg noodles

Directions:
Using a large skillet or wok, heat oil over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink inside, approximately 5 minutes. Stir in ginger. Add chicken broth and soy sauce and bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.

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

Calories: 255.7
Fat: 8.9 g
Saturated fat: 1.6 g
Carbohydrates: 28 g
Sugars: 3.3 g
Dietary fiber: 5.7 g
Protein: 17.9 g
Cholesterol: 18.4 mg
Sodium: 1623.4 mg
Kabocha Squash With Sage and Leeks


Ingredients:
butter, fresh sage, leek, salt

Directions:
preheat oven to 350.
prepare squash by washing, poking 2-4 holes into center with sharp knife.
bake whole squash in oven for 60-90 minutes, until soft.
when squash is done, cut in half, remove seeds and fibers, and scrape flesh from skin into a bowl, mash but do not puree squash.
melt butter in a large skillet.
add sage leaves and fry until crisp 1-2 minutes.
add leek  and salt and continue heating 2-5 minutes until leeks are soft and translucent.
now add squash to skillet and mix until all butter is incorporated.
4-Ingredient Teriyaki Sauce
Category: side-dish
By Antoinette Reyes

Easy-to-make, semisweet marinade/sauce. Just throw your meat and veggies in with the sauce, turn the heat back on, and keep cooking!

Ingredients:
1 cup low-sodium soy sauce
1 cup water
⅓ cup apple cider vinegar
1 cup brown sugar
1 dash dry mustard  (Optional)
1 dash garlic powder  (Optional)
1 dash ginger powder  (Optional)

Directions:
Heat a saucepan over medium heat. Add soy sauce, water, and vinegar; cook until heated through, 1 to 2 minutes. Stir in brown sugar, mustard, garlic powder, and ginger; cook until dissolved, about 2 minutes. Remove from heat; let stand until slightly thickened, 3 to 5 minutes.

Prep time: 5 mins
Cook time: 3 mins
Total time: 11 mins
Yields: 8 servings

Calories: 125
Fat: 0.1 g
Carbohydrates: 30 g
Sugars: 27.3 g
Dietary fiber: 0.3 g
Protein: 1.8 g
Sodium: 1071.6 mg
The Best Garlic Bread
Category: appetizers-and-snacks
By DOODLE BUG72

This is the best garlic bread I have ever tasted. Adjust the ingredients as necessary until the mayonnaise, Parmesan cheese and garlic powder mixture is a paste-like consistency.

Ingredients:
2 tablespoons mayonnaise
½ cup grated Parmesan cheese
1 tablespoon garlic powder
1 (1 pound) loaf Italian bread

Directions:
Preheat the broiler. In a medium bowl, mix the mayonnaise, Parmesan cheese and garlic powder until thick. Slice the Italian bread in half lengthwise and spread each half with mayonnaise mixture. Place halves on a medium baking sheet. Broil 2 to 5 minutes, checking frequently, until mixture is bubbling and golden brown.

Prep time: 5 mins
Cook time: 2 mins
Total time: 10 mins
Yields: 12 servings

Calories: 139.3
Fat: 4.3 g
Saturated fat: 1.3 g
Carbohydrates: 19.7 g
Sugars: 0.5 g
Dietary fiber: 1.1 g
Protein: 5.1 g
Cholesterol: 4.5 mg
Sodium: 297.9 mg
Salmon and Cheese Parcels


Ingredients:
salmon fillets, puff pastry, onion, fresh basil, fresh parsley, celery, chili powder, cheddar cheese, salt, pepper, egg

Directions:
Mix together onion, basil, parsley, celery, chili, cheese, salt and pepper, set aside.
Roll out pastry to a 16 inch square, cut into 4x8-inch squares.
Spread 1/2 of the cheese mixture on one side of each piece of pastry, top with salmon and the rest of the cheese mixture.
Fold the other half of pastry over salmon, dampen the edges with water and seal well.
Put 3 cuts in top of each parcel, then brush the pastry with beaten egg to glaze.
Cook towards the top of preheated oven of gas mark 7 or electric 425°F for 20-25 minutes until risen and golden.
Serve.