xiaoxl/recipe_data huggingface dataset:
Grilled Fish With Latholemono


Ingredients:
olive oil, lemon juice, Greek oregano, coarse salt, extra virgin olive oil, sea salt, garlic clove

Directions:
Brush fish with olive oil and lemon juice, sprinkle with salt and oregano. Let sit at room temperature while you light up the grill.
Grill fish 4-5 minutes on each side, or until done to your liking. I prefer to leave tuna somewhat rare inside, so it takes less time than other varieties.
Prepare latholemono by placing all ingredients in a blender, and blending until smooth and creamy. It will separate eventually, so make it immediately before serving. There will probably be leftovers. It can be whisked back together and used as a salad dressing or sauce for vegetables or other meats.
Drizzle a little sauce on fish, and enjoy.
Chocolate Oatmeal


Ingredients:
rolled oats, water, vanilla, salt, cinnamon, cocoa powder

Directions:
Place all ingredients in rice cooker and turn on.
Serve with maple syrup, brown sugar or sweetner of your choice, along with some milk if desired.
Thai Dipping Sauce for Spring Rolls (Nam Jim Po Piah)
Category: side-dish
By Toi

I always have this sauce in my fridge - it is the classic dipping sauce for Thai spring rolls (po piah), but it tastes great with any fried appetizer. It will last for a few weeks in the fridge.

Ingredients:
1 cup white sugar
½ cup water
½ cup white vinegar
2 teaspoons salt
1  bird's eye chile, minced
1 clove garlic, minced

Directions:
Combine sugar, water, vinegar, salt, garlic, and chile in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 12 servings

Calories: 65.2
Carbohydrates: 16.8 g
Sugars: 16.7 g
Sodium: 388 mg
Creamy Taco Dip
Category: trusted-brands-recipes-and-tips
By McCormick Spice

Two cups Greek yogurt and a packet of Taco Mix--it's that easy. Your guests will be wondering what you did! Dip in chips, pretzels, or veggies like cucumbers, peppers or carrots.

Ingredients:
2 cups plain Greek yogurt
1 (1.25 ounce) package McCormick® Taco Seasoning Mix

Directions:
Mix 2 cups plain Greek yogurt with 1 package McCormick®   Mix until well blended. Refrigerate until cool, serve and enjoy.

Prep time: 10 mins
Total time: 45 mins
Yields: 2 cups

Calories: 79.8
Fat: 5 g
Saturated fat: 2.5 g
Carbohydrates: 4.2 g
Sugars: 2.7 g
Dietary fiber: 0.7 g
Protein: 3 g
Cholesterol: 11.3 mg
Sodium: 327.6 mg
Lasagna Soup With Sausage


Ingredients:
Italian sausage, Italian-style diced tomatoes, white kidney beans, small shell pasta, fresh parsley, dried parsley, parmesan cheese

Directions:
"Brown and drain the sausage.  Add the tomato basil soup, sausage, diced tomatoes, and beans to a slow cooker and cook on high for 2 hours.  Stir in pasta and parsley and cook for 1 more hour on high.  Garnish with Parmesan cheese."
Passover Banana Nut Cake


Ingredients:
eggs, sugar, salt, bananas, potato starch, cinnamon, walnuts, pecans

Directions:
Preheat oven to 325. Lightly grease sides and center of a 10 inch tube pan.
Separate eggs into large mixing bowls. slowly beat 1 cup sugar and salt into yolks until thick and light in color. Add mashed bananas. Beat for 3 minutes on high speed.
Stir together cake meal, potato starch and cinnamon. Fold gradually into banana mixture. Add nuts.
Beat whites till peaked (not dry]. Continue beating and make meringue by beating 1/4 cup sugar into whites 1 teaspoon at a time. Fold meringue into banana mixture.
Bake in pan for 70 to 75 minutes until its springy to touch. invert pan and let hang for 45 minutes. remove while warm with a thin blade.
Sweet and Savory Baked Beans


Ingredients:
bacon, molasses, brown sugar, onion, maple syrup, mustard

Directions:
preheat oven to 350., mix all ingredients in 9 X 13 glass baking dish., bake in oven for 50 minutes.
Claire's Curried Butternut Squash Soup
Category: soups-stews-and-chili
By Leslie Kelly

So easy and so perfect for fall, this one's from the collection I created for my kiddo when she was a starving college student. I top it with toasted pumpkin seeds or curried almonds.

Ingredients:
1  butternut squash
1 tablespoon olive oil, or as needed
1  onion, chopped
1  shallot, minced
2 tablespoons curry powder, or more to taste
1 teaspoon ground turmeric
1  apple, cored and chopped
1 slice fresh ginger, minced
water to cover
1 (14 ounce) can coconut milk
salt to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet. Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh. Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes. Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up. Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 388.3
Fat: 25.1 g
Saturated fat: 19.2 g
Carbohydrates: 44.3 g
Sugars: 10.9 g
Dietary fiber: 8.8 g
Protein: 5.7 g
Sodium: 68.4 mg
Chinese Chicken Burgers With Rainbow Sesame Slaw-Contest Winner!


Ingredients:
ground chicken, soy sauce, sugar, garlic cloves, lemongrass, scallion, butter, hoisin sauce, scallion, mayonnaise, lime, chili sauce, bell pepper, snow peas, jicama, sugar, soy sauce, chili sauce, toasted sesame seeds

Directions:
In large bowl, mix together ground chicken, soy sauce, sugar, sesame oil, garlic, lemongrass and scallions. Divide the mixture into 6 patties and set aside.
Place a grill pan over medium heat. Spread softened butter on hamburger buns and place on grill pan until light brown. Wipe grill pan with paper towel and brush with vegetable oil.
Place chicken patties on grill pan and cook over medium-high heat, turning once, until internal temperature reaches 165 degrees, about 7 minutes per side. During last few minutes of cooking, baste each burger with 1 tablespoon of the hoisin sauce.
To assemble, place 1 tablespoon Sriracha Lime Mayo on each bottom and top bun. Place chicken on bun bottoms and top each with 1/3 cup Rainbow Sesame Slaw. Serve with any remaining slaw and mayo on the side. Garnish with scallions. Enjoy!
Makes 6 servings.
Sriracha Lime Mayo:
In small bowl, mix together  mayonnaise, zest and juice of  lime and  Sriracha chile sauce. Set aside.
Rainbow Sesame Slaw:
In medium size bowl, mix together  bell peppers, julienned snow peas, julienned jicama,  rice wine vinegar, sugar,  soy sauce,  Sriracha chile sauce,  sesame oil and  toasted sesame seeds.
Pignoli Cookies I
Category: world-cuisine
By Adele

They are pleasantly sweet, made with almond paste and pine nuts, but no flour.

Ingredients:
12 ounces almond paste
½ cup white sugar
1 cup confectioners' sugar
4  egg whites
1 ½ cups pine nuts

Directions:
Preheat oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease foil. Mix almond paste and granulated sugar in food processor until smooth. Add confectioners' sugar and 2 egg whites; process until smooth. Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly floured hands, roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2 inch round. Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet 1 minute.  Transfer to wire rack to cool.

Prep time: 30 mins
Cook time: 18 mins
Total time: 1 hr 10 mins
Yields: 3 dozen

Calories: 100.9
Fat: 5.5 g
Saturated fat: 0.7 g
Carbohydrates: 11.4 g
Sugars: 6.2 g
Dietary fiber: 0.7 g
Protein: 2.6 g
Sodium: 7.3 mg
Egg Omelette


Ingredients:
eggs, onion, green chili, tomatoes, coriander leaves, salt, red chili powder

Directions:
Beat the eggs , chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
Beat the mixture until foamed.
Heat oil in a frying pan and add the mixture. Cook over low heat till mixture is firm and flip it and fry the other side.
serve hot.
Summer Turkey Sandwiches


Ingredients:
turkey breast, red onion, cucumber, cream cheese spread

Directions:
"Using the above ingredients, create turkey sandwiches!"
Hpnotiq Lemonade


Ingredients:
"lime juice"

Directions:
"Pour chilled hpnotiq, lemoncello and champagne into a champagne flute. Add splash of lime juice."
Pizza Roly Poly


Ingredients:
catsup, plain flour, egg, water, caraway seed, sea salt, olive oil

Directions:
Knead some dough from water, 1/2 of the olive oil and flour. Roll out until about 3mms thick.
Spread the tomato sauce of your choice on the dough, sprinkle with herbes the provence.
Roll up into a big burritto like shape, cut into individual little rolls.
Set on some baking paper, brush with the rest of the olive oil, sprinkle with caraway and salt.
Bake in about 250 Celcius for 25 minutes or until gold.
Chicken Fried Chicken With Country Gravy


Ingredients:
chicken breast, flour, eggs, milk, butter, flour

Directions:
Clean cutlets and pound thin with the flat side of a meat mallet. (I use a ziploc bag to keep things clean]
Wisk together milk and eggs. Dredge cutlets in flour, then egg, then flour, and repeat two or three times until well coated. Fry in oil over medium heat until golden on boh sides.
Remove chicken from pan, and drain off any excess oil, leaving bits nd chicken pieces behind. Make a rue by melting butter, over low heat, and adding flour, whisking until smooth. Add salt, pepper, and cream and continue to whisk occasionally until thickened and heated through. YUM!
Crustless Quiche


Ingredients:
eggs, flour, baking powder, salt, zucchini, onion, mushrooms, butter, cheddar cheese

Directions:
Preheat oven to 350°F.
Chop zucchini, onion, and mushrooms.
Place each type of vegetable into a small bowl (3].
Add a teaspoons of butter to each bowl.
Microwave vegetables, one at a time, for one minute. Set aside.
Mix together 5 eggs, flour, baking powder, and salt.
Add egg mixture to a glass baking pan.
Add vegetables to egg mixture and incorporate well.
Add in the cheddar cheese. Mix well.
Put quiche into the oven for 35-40 minute or until top is golden.
Tuna Noodle Skillet


Ingredients:
alfredo sauce, chicken broth, pepper, tuna

Directions:
In a big skillet over medium heat, bring Alfredo sauce and broth to a boil.
Add the noodles; cover and cook 7-8 minutes.
Decrease heat; stir in  peas and pepper.
Cover and cook 4 minutes longer or until noodles are tender.
Stir in tuna; heat through.
Mom's Smoked Salmon Salad
Category: salad
By CherryP

An easy smoked salmon salad recipe that will please everyone. A truly delicious salad!

Ingredients:
2 cups mayonnaise
½  lemon, juiced
3 tablespoons chopped fresh dill
2 tablespoons chopped capers
2  Granny Smith apples, cored and sliced
1 ½ cups sweet corn
1 (3 ounce) package smoked salmon, flaked

Directions:
Mix mayonnaise, lemon juice, dill, and capers together in a large bowl until smooth. Add apples, corn, and smoked salmon; toss gently until evenly coated. Chill before serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 602.8
Fat: 59.2 g
Saturated fat: 8.9 g
Carbohydrates: 17.8 g
Sugars: 6.9 g
Dietary fiber: 2.4 g
Protein: 4.9 g
Cholesterol: 31.1 mg
Sodium: 615.7 mg
Club Sandwich Wrap Hack
Category: uncategorized
By lutzflcat

Step up your game when making a sandwich wrap. Try something fun and new that's trending all over the internet.  You'll have a total of four fillings, each in its own quarter, and use a new tortilla folding technique. This technique works great for breakfast, dessert, sandwiches, pizza, tacos, etc. Flavor combinations are endless!

Ingredients:
1 (10 inch) flour tortilla
2 teaspoons mayonnaise
¼ cup shredded lettuce
3 slices tomatoes (such as Campari(R))
2 slices deli ham
1 slice Cheddar cheese
2 slices cooked bacon, cut in half
2 slices deli turkey
2 teaspoons salted butter

Directions:
Place tortilla on a cutting board. Starting at the center of the tortilla, cut a straight line all the way down to the edge with a knife. Think of the tortilla as having a total of 4 filling locations, each in its own quarter, like a clock. To assemble, place the ingredients on the tortilla as follows: spread the mayonnaise on the lower left quarter, and top with lettuce and tomatoes. Place ham in the upper left quarter. Layer Cheddar cheese and bacon in the top right corner. Place the turkey in the lower right corner. Start at the lower left quarter that borders the cut in the tortilla, and fold that filled quarter up and over the top left quarter. Next, fold that same section over the top right corner. Finally, fold that down and over the lower right quarter, ending with a 4-layer triangle. (You'll find a photo on this recipe giving you a visual on how to do the folding.) Melt butter in a small skillet over medium-low heat.  Place the folded tortilla triangle into the skillet, press down slightly, and cook until it starts to brown, 2 to 3 minutes. Flip the tortilla and repeat. Remove from the skillet, cut in half, and serve.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 404.9
Fat: 26 g
Saturated fat: 10.6 g
Carbohydrates: 21.3 g
Sugars: 2 g
Dietary fiber: 1.6 g
Protein: 21.3 g
Cholesterol: 67.9 mg
Sodium: 1342.6 mg
Quinoa Stuffed Peppers


Ingredients:
olive oil, onion, celery ribs, cumin, garlic cloves, spinach, tomatoes, black beans, quinoa, carrots, monterey jack pepper cheese, bell peppers

Directions:
Cook onion and celery; add cumin & garlic. Stir in spinach, tomatoes, beans, quinoa, carrots and 2 cups water. Cook until quinoa is tender. Add 1 cup cheese.
Preheat oven to 350°F Fill each pepper with mixture, cover with foil and cook 1 hour. Uncover, sprinkle with remaining cheese and bake 15 minutes.
Sweet Breakfast Couscous


Ingredients:
water, couscous, raisins, honey, cinnamon

Directions:
Put all ingredients in a pot., Bring to a boil, cover, turn down to low. Cook for about 3 minutes., Remove from heat, keep covered. Let rest for 3 minutes.
Coconut Chiffon Cake
Category: desserts
By Carolyn Williams

A light spongy cake with the taste and aroma of coconut.

Ingredients:
2 cups all-purpose flour
1 ½ cups white sugar
3 teaspoons baking powder
1 teaspoon salt
½ cup vegetable oil
7  egg yolks
¾ cup water
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup egg whites
½ teaspoon cream of tartar
¾ cup flaked coconut

Directions:
Preheat oven to 325 degrees F (165 degrees C). Combine the flour, sugar, baking powder, and salt mixing well. Make a well in the center of the flour mixture and add the vegetable oil, egg yolks, water, vanilla extract, and almond extract. Beat until smooth. In a large bowl beat the egg whites and the cream of tartar until stiff peaks form. Pour the egg yolk mixture gradually over the beaten egg whites and fold until just blended. Fold in the flaked coconut. Pour batter into an ungreased 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and bake for 10 to 15 minutes longer. Top will spring back when touched lightly. Turn pan upside down until cake is cool before removing from pan. Remove cooled cake from pan and frost if desired.

Yields: 1 -10 inch tube cake

Calories: 272.7
Fat: 11.4 g
Saturated fat: 2.9 g
Carbohydrates: 37.9 g
Sugars: 23.1 g
Dietary fiber: 0.9 g
Protein: 5.2 g
Cholesterol: 102.4 mg
Sodium: 315.1 mg
My Favorite Cheesecake


Ingredients:
graham cracker crumbs, unsalted butter, sugar, salt, cream cheese, eggs, vanilla, sugar, sour cream, sugar, vanilla

Directions:
In a bowl, mix crumbs, butter, sugar and salt.  Press to the bottom of a 9 1/2 inch spring form pan.
In a bowl with an electric mixer beat cream cheese until fluffy and add eggs a little at a time.  Beat in sugar and vanilla on low speed until just combined.  Pour filling into crust and bake at 350 F in the middle of oven for 45 minutes.  Transfer cake to pan rack and let stand for 5 minutes.  Leave oven on.
In a bowl stir together sour cream, sugar, and vanilla.  Drop by spoonfuls on top of cheesecake and spread evenly.  Bake an additional 10 minutes.  Transfer cake to cooling rack and cool completely.  Chill cake overnight covered.
Let cheesecake stand for 30 minutes before serving with your favorite topping.
Creamy Chicken Enchiladas Verde
Category: trusted-brands-recipes-and-tips
By Kraft

Enjoy the dining out experience at home with this restaurant-inspired recipe.

Ingredients:
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup tomatillo salsa
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons oil
3 cups shredded cooked chicken breasts
1 (4 ounce) can chopped green chiles, drained
1 ½ cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
8 (6 inch) flour tortillas

Directions:
Heat oven to 350 degrees F. Mix sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover. Bake 15 to 20 min. or until heated through.

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

Calories: 650.6
Fat: 37.5 g
Saturated fat: 17.2 g
Carbohydrates: 44.1 g
Sugars: 5 g
Dietary fiber: 2.7 g
Protein: 36 g
Cholesterol: 128.6 mg
Sodium: 1290.7 mg
Homemade Seasoned Breadcrumbs for Tswilsie


Ingredients:
salt, parsley flakes, oregano, dried basil, dried rosemary, garlic powder, onion powder, sugar, parmesan cheese, crushed red pepper flakes

Directions:
If bread is soft place in a warm oven to dry out or slightly toast it then cool.
Process the bread in a food processor till fine. Add rest of ingredients and process till combined. Store in ziplock storage bags. Can be frozen for long time storage.
Aunt Fanny's Baked Yellow Squash


Ingredients:
onion, pepper, eggs, butter, sugar, salt

Directions:
Wash and cut up squash and roughly chop the onion. Boil until tender, approximately 10 minutes. Drain VERY thoroughly, then mash.
Add all ingredients except half of butter and crumbs, to squash. Melt remaining butter.
Pour mixture in baking dish, then spread melted butter over top and sprinkle with cracker meal or bread crumbs.
Bake in 375°F oven for approximately 30 to 45minutes, or until brown on top.
You might add a few sprinkles of nutmeg to the mixture before pouring into the casserole.
Shrimp Quesadillas with Cilantro and Lime
Category: seafood
By Dbisbill

These shrimp quesadillas are perfect as a lunch, dinner, or snack. What a great way to use up fresh herbs and serve up a wholesome treat!

Ingredients:
¼ (16 ounce) jar roasted red peppers, drained and minced
2 tablespoons chopped fresh cilantro, or to taste
2 small limes, juiced
¼ teaspoon chili powder
8  large shrimp - peeled, deveined, and chopped into bite-sized pieces
2 teaspoons olive oil
¼ small onion, minced
4 (8 inch) flour tortillas
½ cup shredded Mexican cheese blend

Directions:
Combine roasted red peppers, cilantro, lime juice, and chili powder in a shallow dish. Toss chopped shrimp in the lime mixture. Chill in the refrigerator. Meanwhile, heat a skillet over medium heat and add olive oil. Saute onion in the hot oil until tender and translucent, about 5 minutes. Add shrimp and lime mixture and saute until shrimp are pink and cooked through, about 3 minutes. Remove mixture from the skillet. Assemble quesadillas by placing shrimp mixture and Mexican cheese in between 2 tortillas. Heat tortillas in the skillet over medium-low heat until cheese is melted and tortillas are crispy, 3 to 4 minutes. Cut quesadillas into bite-sized segments and serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 quesadillas

Calories: 594.5
Fat: 23.7 g
Saturated fat: 10.2 g
Carbohydrates: 65.6 g
Sugars: 2.9 g
Dietary fiber: 5.5 g
Protein: 31.1 g
Cholesterol: 160 mg
Sodium: 1083 mg
Cornubella


Ingredients:
bell peppers, water, couscous, red onion, tomatoes, garlic, dried basil, dried oregano, green onion, provolone cheese

Directions:
Preheat oven to 325°F.
Boil the water and stir in couscous.
Reduce heat and cover.
Simmer for 5 minutes.
Turn off heat.
Wash peppers and cut in half from top to bottom.
Remove seeds and ribs.
Brown sausage.
Add half of the onions and brown.
Add half of the corn and brown slightly.
Mix remaining onions, corn, garlic, basil, and oregano into couscous.
Divide sausage between all pepper halves.
Stuff the peppers with couscous mixture.
Top each one with a slice of cheese.
Bake for 25 minutes.
Cool; garnish with green onions.
Stove Top Mac & Cheese


Ingredients:
macaroni, butter, margarine, all-purpose flour, salt, pepper, milk, cheddar cheese, paprika

Directions:
"1. Cook macaroni according to package directions. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. Sprinkle with paprika if desired."
Spiced Rice Pilaf


Ingredients:
onion, olive oil, long grain rice, ground cardamom, paprika, ground coriander, cinnamon, ground cumin, pepper, ground nutmeg, vegetable broth, chicken broth, water, fresh spinach, golden raisin, rose water

Directions:
In large saucepan, cook onion in olive oil until tender. Stir in rice and spices. Cook, stirring constantly, until rice begins to turn golden.
Pour in broth and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Do not lift lid while cooking.
Remove from heat and allow to sit for 5-10 minutes undisturbed.
Then add the chopped spinach, raisins, and almonds, stirring, and fluffing with a fork. Sprinkle with rose water, and fluff a little bit more, if desired.
Ww Spinach and Pink Grapefruit


Ingredients:
grapefruit juice, rice vinegar, low sodium soy sauce, sherry wine, black pepper, fresh spinach, grapefruit, black sesame seeds

Directions:
To make the dressing: combine the first 6 ingredients(juice through pepper].
Put the spinach in a large bowl, toss with the dressing. Top with the grapefruit adn sesame seeds. Serve right away.
Parmesan-Herb Breadsticks
Category: bread
By christina fightmaster

Wonderfully fluffy breadsticks that go great with any Italian dish!

Ingredients:
1 (.25 ounce) package active dry yeast
1 teaspoon honey
1 cup warm water (110 degrees F (45 degrees C))
2 ½ cups bread flour
¼ cup freshly grated Parmesan cheese
2 tablespoons olive oil
2 teaspoons Italian seasoning, divided
1 teaspoon salt
¼ cup melted butter
1 teaspoon garlic salt

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line baking pans with parchment paper. Dissolve yeast and honey in warm water in the bowl of a stand mixer. Let sit until creamy, about 10 minutes. Stir flour, Parmesan cheese, olive oil, 1 teaspoon Italian seasoning, and salt into the yeast mixture. Beat until smooth and the dough pulls away from the sides of the bowl. Let rest, about 5 minutes. Turn dough onto a lightly floured surface and pinch off about 3 tablespoons. Roll into a log shape. Place on the prepared baking sheet. Repeat with remaining dough. Bake in the preheated oven until just golden brown, 13 to 15 minutes. While breadsticks are baking, mix butter, garlic salt, and remaining Italian seasoning together. Brush butter mixture onto the breadsticks and continue to bake until golden brown, about 3 minutes more.

Prep time: 15 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 15 breadsticks

Calories: 124.7
Fat: 5.6 g
Saturated fat: 2.5 g
Carbohydrates: 15.3 g
Sugars: 0.5 g
Dietary fiber: 0.7 g
Protein: 3.2 g
Cholesterol: 9.3 mg
Sodium: 319.2 mg