xiaoxl/recipe_data huggingface dataset:
Creamy Cheesy Lobster Cavatappi


Ingredients:
kosher salt, cavatappi pasta, elbow macaroni, milk, unsalted butter, all-purpose flour, gruyere cheese, extra-sharp cheddar cheese, blue cheese, fresh ground black pepper, nutmeg, crushed red pepper flakes

Directions:
Try Ina's variation on this dish with lobster!
Preheat the oven to 375ºF.
Drizzle oil into a large pot of boiling salted water.
Add pasta and cook according to the directions on the package, 6 to 8 minutes; drain well.
Meanwhile, heat the milk in a small saucepan, but don’t boil it. In a large pot, melt 6 tablespoons of butter and add the flour.
Cook over low heat for 2 minutes, stirring with a whisk.
Still whisking, add the hot milk to form a thick and creamy sauce, and cook for a minute or two more until thickened and smooth.
Off the heat, add the Gruyere, cheddar, Roquefort, 1 tablespoon salt, the pepper, nutmeg and crushed red pepper flakes, if using.
Add the cooked macaroni and lobster and stir well.
Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the fresh breadcrumbs, and sprinkle on the top.
Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Enjoy!
Fig, Cabrales, and Walnut Salad


Ingredients:
shallot, fresh sage, extra virgin olive oil, walnuts, fresh figs, cabrales cheese

Directions:
Preheat oven to 375°F.
For the dressing: in a small bowl combine vinegar, shallots, and sage.
Season with salt and pepper to taste.
Slowly drizzle the olive oil into the vinegar mixture, whisking constantly until completely incorporated; set aside.
Place the walnuts in a cake pan and toast in the oven for 1-15 minutes or until dark golden brown.
Transfer the walnuts onto a paper towel lined plate and lightly sprinkle with salt.
In a large bowl combine the salad greens and dressing and toss to coat.
Divide the salad green between 4 plates, arrange 6 fig quarters on each and sprinkle with toasted walnuts and cabreles.
Tuna With Olive Sauce


Ingredients:
extra virgin olive oil, tuna in water, garlic powder, cumin, salt, ground black pepper, onion, black olives, fresh parsley, tomato sauce

Directions:
Heat the olive oil in a frying pan. Saute the tuna & next four ingredients for 5 minutes.
Mince the onion, parsley, & olives in a food processor then add to the tuna.
Cook for additional 5 minutes then add the tomato sauce.
Simmer on low heat for 7 minutes.
Serve with thick bread.
Orange Pineapple Salad


Ingredients:
seedless oranges, crushed pineapple

Directions:
Slice both stem and blossom ends off of orange.
Stand the orange on a cutting board, cut side down. Run the blade of the knife between the flesh of the orange and the white pith, slicing off all of the pitch.
Segment the peeled orange into eight pieces. Cut off any remaining pith from the inside of the orange.
In a medium bowl mix oranges, pineapple, and whipped topping.
Spoon over slices of angel food cake.
Cheese Toasts


Ingredients:
baguette, unsalted butter, garlic, paprika, swiss cheese, parmesan cheese

Directions:
Preheat oven to 400°F.
Combine butter, garlic, and paprika; spread on both sides of each slice of bread.
Place bread on a baking sheet.
Combine cheeses and sprinkle evenly over butter.
Bake until bread is crisp and cheese is bubbly, about 10 minutes.
Rhubarb Sauce II
Category: side-dish
By Michele O'Sullivan

Serve warm over vanilla ice cream, or serve on the side with Rhubarb Muffins.

Ingredients:
2 tablespoons unsalted butter
4 cups thinly sliced rhubarb
½ cup white sugar

Directions:
In large skillet, melt butter over high heat.  Stir in rhubarb and sugar and continue to cook, stirring constantly, until tender, 5 to 10 minutes.  Serve warm.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 144.6
Fat: 2.9 g
Saturated fat: 1.8 g
Carbohydrates: 31.5 g
Sugars: 30 g
Dietary fiber: 1.2 g
Protein: 0.3 g
Cholesterol: 7.6 mg
Sodium: 1 mg
Moist, Light, & Fluffy Whole Wheat Bread


Ingredients:
whole wheat flour, instant yeast, vital wheat gluten, salt, warm water, honey

Directions:
In a medium-sized bowl, put 4 cups of the flour, the yeast, the dough enhancer, the vital wheat gluten, and the salt.
In the mixer bowl (I mix mine in a Bosch mixer], put water, oil, honey, and lecithin.
Add the dry ingredients from the bowl to the liquid in the mixer bowl.
Beat with wire attachment until it forms a smooth batter.  (About 3 minutes.]
Place the dough hook on the mixer.
Gradually add more flour and mix until it forms a soft dough.  Continue mixing for about 10 minutes to knead the dough.
Remove the dough from the bowl and form it into 3 loaves.
Place in PAM-sprayed bread pans and spray the top of the loaves with PAM and allow to rise for about one hour.
Preheat your oven to 350* and Bake for 20-25 minutes or until golden brown.
** If you don't use all white-wheat flour, cut down on the baking time as it will brown more quickly.  **You can use red wheat flour, but it is slightly heavier.  I prefer using all white wheat flour or 1/2 white wheat and 1/2 red wheat flour, but any flour will work.
A Cheese Lasagna to Build On


Ingredients:
monterey jack cheese, cottage cheese, garlic powder, frozen broccoli, frozen spinach, red onion

Directions:
Preheat the oven to 375 degrees F.
Cook lasagna noodles as directed on the package. Drain, and let cool for a few minutes.
Lay three noodles at the bottom of a ungreased lasagna pan (you can use any other large baking pan. I use a lasagna pan].
Add some pasta sauce, followed by some shredded cheese, followed by some cottage cheese.
Sprinkle some garlic powder, salt and pepper. With the exception of the vegetables repeat basic steps, until all the noodles, cheeses, sauce and seasonings have been used up.
On the first layer add the spinach. On the second layer add the broccoli, and on the third layer add the red onion. You don't have to go by this order, but it is a suggestion. Leave these vegetables if you are in the mood for just plain cheese lasagna, and just follow the first five steps.
Bake for one hour.
Mcdonald Family Cubed Steak


Ingredients:
onion powder, black pepper, button mushrooms, water, tomato sauce

Directions:
Preheat oven to 375°F.
Place cubed steak in a 13" x 9" x 2" non-stick baking pan, or similar.
Sprinkle each cubed steak with 1/2 tsp meat tenderizer, 1/2 tsp lawry's seasoned salt, and 1/4 tsp, onion powder.
Sprinkle with black pepper.
Drain the can of button mushrooms and place mushrooms over steak. (Optional].
In a small mixing bowl, blend together water, mushroom gravy and tomato sauce.
Pour gravy mixture over entire steaks.
Place in oven and bake for 30 minutes.
Turn steaks over.  If you believe you may need more gravy, add 1/2 cup more water.
Bake for an additional 30 minutes.
Grands!® Mini Pizzas


Ingredients:
"mozzarella cheese"

Directions:
Press each biscuit into 6-inch round. Place on 2 large or 3 small greased cookie sheets. Top each round with pizza sauce, cheese and pepperoni.
Bake at 375°F 10 to 15 minutes or until bottoms are deep golden brown and cheese is bubbly.
Exquisite Fish


Ingredients:
salmon fillets, olive oil, water, paprika, cumin, ketchup, dried garlic, turmeric, lemon juice, white wine, cilantro

Directions:
Pre heat oven to 350°F.
Mix olive oil, water, paprika, chicken soup mix, cumin, ketchup, garlic, and turmeric. If desired add optional splash of white wine and cilantro and mix.
Splash lemon juice and/or wine over salmon fillets and arrange on an oven proof dish.
Evenly spread the prepared sauce over the top of the fillets.
Cook covered 15 minutes then uncovered for another 10 minutes.
(We like to have vegetables ie: sliced onions, red peppers, and garlic mixed with the sauce cooked with the fish.  Fresh cilantro makes a lovely garnish.].
Easy Tasty Potato Soup


Ingredients:
potatoes, onion, garlic cloves, dried parsley, dried tarragon, fresh coarse ground black pepper, kosher salt, half-and-half cream, milk, cheddar cheese

Directions:
Place potatoes, onions, garlic, and spices in large pot with stock.  The stock shouldn't quite cover all the ingredients.
Cover and bring to a boil.  After the stock is boiling, reduce heat and simmer 25 minutes until potatoes are tender.
Turn off heat.  Mash the potatoes to desired consistency.  Stir in milk and half & half, then turn the heat back on low to warm through.  Stir in the cheese and let it melt.
Enjoy!
Chicken Stroganoff


Ingredients:
onion, mushrooms, olive oil, chicken pieces, plain low-fat yogurt, light sour cream, flour, paprika, salt, black pepper

Directions:
Spray a skillet with nonstick cooking spray., Saute onion and mushrooms in olive oil., Add cooked chicken and cook for 3-4 minutes or till warm., In a small bowl mix yogurt, sour cream, flour, paprika and salt., Stir in yogurt mixture and cook until slightly thickened and bubbly., Serve over hot noodles.
Kumquat Pecan Bread


Ingredients:
milk, eggs, flour, sugar, baking powder, salt, baking soda, kumquat, pecans

Directions:
Preheat oven to 350Â°.  Lightly grease an 8x5-inch loaf pan.
To puree kumquats: wash the kumquats and cut each one in half.  Remove seeds.  Place kumquat halves in food processor and process until pureed; set aside.  (I actually finely chopped mine rather than pureeing them, and it worked out just fine.].
In a mixing bowl, combine milk, eggs and oil.
In another bowl, mix flour, sugar, baking powder, salt, and baking soda.  Add liquid mixture to the dry ingredients, and stir until moistened.
Fold in pureed kumquats and pecans.
Bake in a 350Â° oven for 50-60 minutes.
Cool and remove from pan.
Pepper Chicken Piccata


Ingredients:
red bell peppers, sweet onions, chicken breast halves, garlic cloves, cayenne pepper, lemon, butter, fresh parsley

Directions:
In a large skillet, heat oil.
Saute red bell peppers and onions until they begin to soften.
Remove from skillet with a slotted spoon and set aside.
Add cubed chicken to skillet and brown lightly.
Add garlic and ground red pepper.
Reduce heat slightly and saute, covered, for 1 to 2 minutes, until garlic is golden brown.
Using a wooden spoon, add lemon juice, stirring to break up particles on bottom of skillet (deglazing].
Add butter/margarine, stirring and blending well into the sauce.
Return bell pepper and onion to skillet, stir all together and add parsley. Season with salt and pepper to taste and serve.
White White White


Ingredients:
water, water, butter, margarine, salt, all-purpose flour, bread machine flour, skim milk powder, sugar, bread machine yeast, butter

Directions:
MEASURE ingredients into baking pan in the order recommended by the manufacturer; Insert pan into the oven chamber.
SELECT the basic cycle.
BRUSH a little melted butter on finished crust.
Baked Mini Doughnuts
Category: bread
By Riley 

Yummy mini doughnuts without the frying! These have the texture of cake doughnuts and are, of course, addicting. Enjoy!

Ingredients:
⅔ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon ground nutmeg, or more to taste
⅛ teaspoon salt
¼ cup milk
½ teaspoon vanilla extract
5 tablespoons softened butter
⅓ cup white sugar
1  egg
⅓ cup white sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners. Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg. Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 36 mini doughnuts

Calories: 160.8
Fat: 7.2 g
Saturated fat: 4.3 g
Carbohydrates: 22.6 g
Sugars: 15.3 g
Dietary fiber: 0.4 g
Protein: 2 g
Cholesterol: 38.2 mg
Sodium: 115.6 mg
Dry Garlic Spareribs


Ingredients:
soy sauce, wine vinegar, pepper, flour, cornstarch

Directions:
Combine soy sauce, wine vinegar, garlic salt, pepper and sesame oil in a large glass bowl.
Add the cut ribs and toss well.
Marinate at least 6 hours, overnight is perfect.
When ready to cook, heat oil-at least 2 inches deep-to 375 degrees.
In a strong bag combine the flour and cornstarch.
Drain the ribs and add to flour mixture and toss well.
Fry ribs in batches, depending on the size of your skillet until well browned and crisp.
Strawberry No Bake Cheesecake Bars


Ingredients:
cinnamon graham cracker crumbs, butter, margarine, sugar, powdered sugar, cream cheese, strawberries, Cool Whip

Directions:
Mix the graham cracker crumbs, melted butter or margarine and sugar together. Press firmly into a 13X9 inch pan and refridg while making the filling.
Beat the cream cheese till smooth. Slowly add the powdered sugar. Add the jam and mix well. Stir in the strawberries and then fold in the cool whip.
Spoon over the crust, cover and refrigerate for at least 4 hours to set up enough to cut cleanly.
Curried Sweet Potato, Carrot, and Apple Soup
Category: uncategorized
By emccabe

Great spicy and savory vegetarian sweet potato soup! Keeps well, and the flavors improve overnight in the fridge. It can be eaten hot or chilled.

Ingredients:
2 medium sweet potatoes, peeled and cubed
2 cups baby carrots
2 small apples - peeled, cored, and cubed
1 medium yellow onion, chopped
1 tablespoon vegetable oil
1 tablespoon curry powder
2 teaspoons garlic salt
1 teaspoon ground black pepper
2 cups skim milk
1 tablespoon grated fresh ginger
1 teaspoon lemon juice
2 tablespoons crumbled goat cheese, or to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Mix sweet potatoes, carrots, apples, and onion together in a large baking dish. Drizzle with oil and toss to coat. Stir in curry powder, garlic salt, and pepper. Cover with foil. Roast in the preheated oven for 20 minutes. Remove foil and roast until vegetables are tender, another 10 minutes. Remove from the oven and allow to cool, about 10 minutes. Transfer vegetables to a pot and mash or puree with an immersion blender. Stir in milk, ginger, and lemon juice. Bring to a simmer and cook for 20 minutes. Serve warm with crumbled goat cheese.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 253.5
Fat: 5.1 g
Saturated fat: 1.4 g
Carbohydrates: 46.3 g
Sugars: 20.9 g
Dietary fiber: 7.8 g
Protein: 7.9 g
Cholesterol: 5.2 mg
Sodium: 1093.3 mg
(Modified) Banana Bread by Paula Deen


Ingredients:
butter, unsweetened applesauce, sugar, artificial sweetener, salt, eggs, vanilla extract, all-purpose flour, baking soda, baking powder, bananas

Directions:
"Preheat oven to 350 degrees. Grease a 9"x5" loaf pan. In a mixing bowl, combine butter, apple sauce and sugar/sweetener; mix well. Add salt, eggs, vanilla, flour, baking soda, baking powder, and bananas; mix well. Pour the batter into prepared pan and bake for 50 minutes."
Pasta Fagioli Soup


Ingredients:
beef broth, great northern beans, diced tomatoes, zucchini, olive oil, garlic, dried basil leaves, dried oregano leaves, small shell pasta, parmesan cheese

Directions:
In slow cooker, combine all ingredients except for pasta and cheese; mix well. Cover and cook on low for 3-4 hours.
Stir in pasta. Cover and cook for 30 minutes longer or until pasta is tender. Don't overcook as pasta will disintegrate.
Serve soup with cheese.
Healthier Banana Bread (Lower Fat, Flax, Ww Flour, Less Sugar)


Ingredients:
brown sugar, bananas, whole wheat flour, ground flax seeds, salt, eggs, baking soda, walnuts

Directions:
Preheat oven to 350°F.
Spray 2 loaf pans with non-stick spray.
Mash bananas.
Combine sugar, oil and egg--mixing until creamy.
Blend in mashed bananas.
In a separate bowl, combine whole wheat flour, ground flax seed, salt, baking soda.  (Add the nuts to the dry ingredients at this point].  Combine wet and dry ingredients, but do not overmix.
Pour batter into loaf pans and bake approximately 1 hour-testing with a toothpick at the hour, and then as needed.
Note:  Because the batter is dense you will need to watch the baking time to be sure it is adequate--don't only go by color, flax seed will add darkness.
Chocolate Chip Cookie Brownies
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

This cookie-brownie combo is the best of both worlds--moist, chocolaty brownies are layered with chewy chocolate chip cookie dough to make a bar that satisfies every craving!

Ingredients:
½ cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2  eggs
1 tablespoon vanilla
⅔ cup all-purpose flour
¼ teaspoon baking soda
1 (16.5 ounce) package purchased refrigerated cookie dough
1  Reynolds® Bakeware Pan

Directions:
Preheat oven to 325 degrees F. Melt the butter and unsweetened chocolate over low heat in a medium saucepan, stirring constantly. Remove from heat; cool slightly. Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla. Stir together the flour and baking soda in a small mixing bowl. Add the flour mixture to the chocolate mixture; stir just until combined. Press one-half of the cookie dough into an 8x8-inch Reynolds® Bakeware Pan. Spread brownie batter evenly over cookie dough. Crumble remaining cookie dough and sprinkle evenly over brownie batter. Press down slightly. Bake 50 to 55 minutes or until edges are firm are starting to pull away from sides of the pan. Cool on a wire rack. Cut into bars.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 16 brownies

Calories: 285.3
Fat: 15.1 g
Saturated fat: 7.5 g
Carbohydrates: 36.1 g
Sugars: 12.7 g
Dietary fiber: 1.5 g
Protein: 3.3 g
Cholesterol: 45.5 mg
Sodium: 131.8 mg
Pizza Burgers


Ingredients:
lean ground beef, mozzarella cheese, plum tomatoes

Directions:
MIX ground beef and Seasoning Mix until well blended. Shape into 4 patties.
GRILL over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160ºF]. Add pizza sauce and cheese to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds or until golden.
SERVE burgers on toasted rolls topped with tomato slices.
Wickedly Good Fish Taco Sauce


Ingredients:
sour cream, low-fat mayonnaise, lime, cumin, ground coriander, dried dill weed, dried oregano, capers, fresh cilantro

Directions:
In a small bowl, whisk the sour cream and mayonnaise until well blended.
Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly.
You'll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream.
Add all of the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly.
Cover the bowl with wrap and refrigerate the fish taco for at least one hour — the longer the better.
Serve chilled. Spoon white sauce over fish tacos, or add into taco salads or rice bowls.
Greeña Piña Colada


Ingredients:
cucumber, water, parsley, coconut oil, stevia

Directions:
1. Place cucumber and water in a vita-mix and process on high until liquid., 2. Add parsley, pineapple, coconut oil, stevia and ice and blend until smooth., 3. Serve.
Elswet's Baked Potato Soup [ Diabetic Version ]


Ingredients:
whole wheat flour, skim milk, potatoes, green onions, sharp cheddar cheese, salt, white pepper, fat free sour cream, rubbed sage

Directions:
In a large pot, brown your bacon, drain the grease, crumble, and set aside.
Over medium heat, melt the margarine substitute and add in the flour, whisking thoroughly.
Slowly stir in milk and stir constantly until sauce thickens.
Add in potatoes and onions, stir to mix well.  Bring to a boil, stirring often to avoid scorching of the milk.
Reduce heat, cover, and simmer 15 minutes.  Mix in your crumbled bacon, cheese, sour cream, instant potato flakes, and salt and pepper.
Cook until cheese melts, stirring often.
Serve hot, topped with fresh unmelted shredded cheese, and a small sprinkling of chopped green onions.
Chocolate Blancmange


Ingredients:
sugar, cornstarch, salt, milk, vanilla

Directions:
Combine sugar, cornstarch, salt and chocolate in a medium saucepan; gradually stir in milk.
Cook over medium heat, stirring constantly, until chocolate melts and mixture is thickening; bring to a boil for 1 minute.
Remove from heat, and stir in vanilla.
Pour into a 3 cup jello mold; cover with plastic wrap and refrigerate until cold, about 3 hours.
When ready to serve, run a knife around the top, dip mold quickly in and out of hot water, then invert on a serving plate.
Garnish with whipped cream if desired.
Chocolate Chip Cheeseball


Ingredients:
cream cheese, butter, vanilla, brown sugar, powdered sugar, pecans

Directions:
In a mixing bowl, combine cream cheese, butter and vanilla, beat until fluffy., Gradually add the sugars, beat until just combined., Stir in the chocolate chips., Cover and refrigerate for 2 hours., Form into ball and roll in pecans., Serve with graham crackers.
Whole Wheat Cereal Bars
Category: desserts
By kimberlyrs

This is a great recipe if you on the go!  It's an easy microwave snack that uses the ingredients found in most pantries. This can even be made with low fat peanut butter.  Not only healthy but it taste great!!

Ingredients:
½ cup brown sugar
½ cup honey
½ cup peanut butter
3 cups coarsely chopped shredded whole wheat cereal biscuits
¾ cup raisins

Directions:
Combine brown sugar, honey, and peanut butter in a microwave-safe glass or ceramic bowl. Melt the peanut butter mixture microwave in 30 second intervals, stirring after each melting, for 1 to 2 minutes (depending on your microwave). Stir in cereal and raisins. Press cereal mixture into an 8 inch square pan sprayed with non-stick spray. Cool and cut into bars.

Prep time: 5 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 1 - 8 inch square pan

Calories: 412.3
Fat: 11.3 g
Saturated fat: 2.3 g
Carbohydrates: 77 g
Sugars: 53.8 g
Dietary fiber: 4.1 g
Protein: 8.4 g
Sodium: 109.1 mg
Steve's Memphis-Style Coleslaw Dressing


Ingredients:
mayonnaise, cider vinegar, sugar, ground celery seed

Directions:
Pour cider vinegar into bowl, add sugar; stir to dissolve.
In a separate bowl, add mayo and ground celery seed together.
Stir in vinegar mix.
Whisk until smooth.
Toss with cabbage. I use angel hair coleslaw prepackaged 10 oz and triple the recipe using 3 bags of coleslaw for BBQ etc.
I also add red, yellow, and green peppers for color and taste, and sometimes green onions.
Orange Cranberry Bread (Amish Starter)


Ingredients:
eggs, applesauce, sugar, flour, baking powder, baking soda, allspice, cinnamon, salt, dried cranberries, orange zest, pecans

Directions:
Mix together the wet ingredients, then stir in the dry ingredients – adding the cranberries, zest and pecans last.
Pour into 5 greased mini loaf pans and bake at 325 for 45-50 minutes.
Sweet Coated Pecans
Category: appetizers-and-snacks
By Debbie

Sweet flavored pecans with a cinnamon twist.

Ingredients:
1  egg white
1 teaspoon ground cinnamon
1 cup sugar
¾ teaspoon salt
2 tablespoons water
1 pound pecan halves

Directions:
Preheat oven to 250 degrees F (120 degrees C). Lightly butter a baking sheet. In a bowl, beat the egg white until foamy. Mix in cinnamon, sugar, salt, and water. Mix well. Stir in pecan halves, stirring until well coated. Spread on baking sheet. Bake in preheated oven for 1 hour, stirring every 15 minutes.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 2 cups

Calories: 491.6
Fat: 40.8 g
Saturated fat: 3.5 g
Carbohydrates: 33.1 g
Sugars: 27.3 g
Dietary fiber: 5.6 g
Protein: 5.7 g
Sodium: 225.1 mg