xiaoxl/recipe_data huggingface dataset:
Pumpkin Snickerdoodle Bundt® Cake
Category: desserts
By Kim

A pumpkin-y, cake-y take on the classic snickerdoodle. This cake has a slightly crisp exterior, a soft pumpkin-y interior, and a swirl of brown sugar and cinnamon running throughout. It takes a bit of time and finesse to assemble, but it's worth the extra effort.

Ingredients:
1 teaspoon oil, or as needed
3 tablespoons white sugar
½ teaspoon ground cinnamon
⅓ cup firmly packed dark brown sugar
1 ½ tablespoons ground cinnamon
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups white sugar
½ cup unsalted butter, softened
3 large eggs, at room temperature
1 cup pumpkin puree
1 ½ teaspoons vanilla extract
¼ cup plain Greek yogurt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®) with oil. Mix sugar and cinnamon together; sprinkle into the pan, coating the sides and center evenly. Set aside. Mix brown sugar and cinnamon together for the filling. Set aside. Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined. Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in pumpkin puree and vanilla extract until thoroughly incorporated. Add 1/2 of the flour mixture; mix until just combined. Mix in Greek yogurt until combined. Add in remaining flour mixture, mixing until just combined. Pour 1/3 of the batter into the prepared pan and smooth into an even layer. Sprinkle 1/2 of the filling over the batter. Repeat layers once more, then add the last 1/3 of the batter. Smooth gently over the filling, ensuring it is completely covered. Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45 to 50 minutes. Cool in the pan for 10 minutes. Gently run a butter knife around the edges and center of the pan to loosen, then invert cake onto a wire rack to cool completely.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 1 Bundt(R) cake

Calories: 388.5
Fat: 12 g
Saturated fat: 6.7 g
Carbohydrates: 66.1 g
Sugars: 42.2 g
Dietary fiber: 2.2 g
Protein: 5.5 g
Cholesterol: 81.3 mg
Sodium: 315.4 mg
Steamed Salmon Steaks, Thai Style


Ingredients:
canola oil, shallots, fresh ginger, garlic cloves, light brown sugar, Thai fish sauce, salmon steaks, fresh cilantro leaves

Directions:
In a medium skillet, heat the oil until very hot but not smoking, and add the shallots, ginger, and garlic.  Cook for 1 minute, until very aromatic but not browned.
Add the brown sugar and fish sauce and cook for 5 minutes.
Spread half of the sauce on a lightly oiled plate that will fit into a steamer, and place the steaks on top of the sauce.  Pour the other half of the sauce on top of the steaks, and let marinate for 20 minutes.
Fill steamer with enough water to sit below, but not touch the steamer basket, and bring to a high simmer.
Place the plate in the basket, cover, and steam for approximately 10 minutes, or until the meat is opaque.
Carefully remove the steaks with a spatula to a serving plate, and spoon any remaining sauce over steaks.
Garnish with cilantro leaves.  Serve with fluffy rice and a crisp green vegetable.  Cold beer goes well with this.
Curry Vinaigrette Dressing
Category: side-dish
By tothelandofnod

Curry fusion vinaigrette. Regarding the curry powder, I mix my own; however, you can use an Eastern-Indian curry mix. I go to a local spice store, The Spice House, they have different selections on their website.

Ingredients:
2 tablespoons curry powder (Maharaja-style)
2 cups extra-virgin olive oil
⅔ cup balsamic vinegar, or more to taste
¼  onion, finely chopped
3 tablespoons brown sugar
5 cloves garlic, pressed
1 teaspoon salt

Directions:
Stir curry powder into olive oil in a bowl until fully dissolved. Add balsamic vinegar, onion, brown sugar, garlic, and salt; stir until evenly mixed. Refrigerate for flavors to blend, 8 hours to overnight.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 32 servings

Calories: 136.8
Fat: 14.1 g
Saturated fat: 2 g
Carbohydrates: 2.6 g
Sugars: 2.1 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 74.7 mg
Crock Pot Savory Pork Roast


Ingredients:
onion, bay leaf, soy sauce, garlic powder

Directions:
Place roast and onion in crock pot sprayed with Pam., Add bay leaf, soy sauce and garlic powder., Cover.  Cook on High 1 hour and then low 6 hours., Slice and Serve.
Coconut Melon


Ingredients:
unsweetened coconut milk, sugar, lime juice, coconut, honeydew melon

Directions:
In bowl, mix milk, sugar and lime juice., Stir well., Chill until ready to use., Place melon in lg bowl., Add coconut and stir gently to combine., Add coconut milk mixture and toss to coat.
Homemade Turkey Soup
Category: soups-stews-and-chili
By Margaret Bannon

This recipe comes from a number of years of playing in the kitchen. I find that the addition of beef stock to the recipe adds depth to a usually bland soup. Any type of pasta can be used.

Ingredients:
1 tablespoon olive oil
1 ½ cups diced celery
1 ½ cups diced carrots
1 cup diced onion
1 tablespoon dried parsley
1  bay leaf
3 cups beef stock
3 cups chicken stock
2 cups roasted white turkey meat
1 teaspoon salt
1 teaspoon ground black pepper
¾ cup rotini pasta

Directions:
Heat oil in a large pot over medium heat; saute celery, carrots, onion, parsley, and bay leaf until vegetables are tender, about 10 minutes. Add beef stock, chicken stock, turkey, salt, and pepper to vegetable mixture; bring to a boil. Reduce heat, cover pot with a lid, and simmer until soup is heated through, about 15 minutes. Stir rotini into soup and cook until pasta is tender yet firm to the bite, about 15 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 195.8
Fat: 5.7 g
Saturated fat: 1.4 g
Carbohydrates: 17 g
Sugars: 5.2 g
Dietary fiber: 2.6 g
Protein: 18.3 g
Cholesterol: 35.8 mg
Sodium: 856.9 mg
Original New York Cheesecake


Ingredients:
graham cracker crumbs, sugar, butter, margarine, cream cheese, sugar, flour, vanilla, sour cream, eggs

Directions:
Bring all ingredients to room temperature (this helps to prevent cracking].
MIX crumbs, 3 tablespoons sugar and butter;.
press onto bottom of 9-inch springform pan. (using a hamburger press handle works great for this!].
Bake at 325°F for 10 minutes.
MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
Blend in sour cream. mix well
Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Do not over mix!
Pour over crust.
Run a knife through to remove any air bubbles.
BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. 325 °F for a silver springform pan  300 °F if using a dark nonstick pan
Crack oven door open slightly and allow cheesecake to temper for about 30 minutes.
Run knife around rim of pan to loosen cake;.
Remove rim of pan.
Refrigerate 4 hours or overnight. (This is a must!].
Top with cherry pie filling and garnish, if desired.
Variation, 1/3 cup seedless strawberry jam can be dropped in spoonfuls over the batter and cut through the batter several times for marble effect before baking.
Variation #2 Cook above recipe and add 10 minutes before bake time ends.  Mix 1 cup sour cream, 2 Tbsp sugar, and 1 tsp vanilla together and carefully spread over cheesecake and bake 10 minutes longer.  When serving, top with mixed berries!
Variation #3 Before serving, melt caramels in the microwave until smooth, stir in chopped pecans in desired and spoon on top of each slice.
Variation #4 Before serving, Crush us peanut butter cups press lightly into top of cheescake and drizzle with chocolate syrup.
Variation #5 Before serving, Cut cheesecake into cubes if desired, and drizzle with melted chocolate.  Refrigerate for chocolate to harden.
Mango Flavored Syrup for Soft Drinks


Ingredients:
mangoes, sugar, vanilla extract, salt, seltzer water

Directions:
Combine chopped mango, sugar, vanilla extract and pinch salt in a food processor or blender. Puree fruit mixture, adding 2 tablespoons orange juice to loosen.
Strain into small pitcher. Refrigerate until needed.
Mix mango syrup with club soda or seltzer to desired strength for delicious flavored soft drink.
Curried Tuna Melts


Ingredients:
solid white tuna packed in water, hard-boiled eggs, green onion, mayonnaise, curry powder, monterey jack cheese

Directions:
Heat a large non-stick skillet (use a little melted butter if desired].
Combine the first 5 ingredients with salt and pepper to taste.
Spread evenly over 4 slices of the rye bread.
Sprinkle cheese evenly over tuna mixture, and top with a bread slice.
Add the sandwiches to the skillet; grill for about 2 minutes on each side, or until cheese is melted, and the bread is golden.
Serve immediately.
Chicken Macadamia


Ingredients:
chicken breasts, avocado, mangoes, egg

Directions:
Slice a pocket into Chicken Breasts.
PEEL avocado; cut into slices; Stuff 1/4 of avocado in each chicken breast; Secure with toothpicks or netting; (Can be obtained from butchers]; Can also use string.
COMBINE breadcrumbs and finely chopped macadamia nuts together.
In bowl, crack open egg and slightly beat egg; crumb chicken breasts.
Pan seal chicken; Place in oven for about 15 minutes at 180 degrees.
PUREE Mango SLices; Pour onto plate and cut chicken breast in half; place on plate and.
ENJOY!
Steamed Broccoli


Ingredients:
broccoli, olive oil, kosher salt, lemon pepper

Directions:
Steam the broccoli until they are tender yet remains bright green, about 3-4 minutes.
Transfer them in to a bowl and add rest of the ingredients, toss well.
Easy Thai Pumpkin Soup


Ingredients:
onion, ginger, red chile, pumpkin, coconut milk, garlic

Directions:
Heat oil in a large saucepan and add onion, saute until translucent.
Add ginger and chilli and toss briefly.
Add pumpkin and stock.
Bring to the boil, reduce heat and simmeer for 20 mins.
or until pumpkin is tender.
Stir in the rest of the ingredients and process until smooth.
Taste, adjust seasonin, adding more stock or coconut if neccessary and reheat gently before serving.
***TIP***The first time I made it, my blender was on the blink, so I cooked it a little more, and finished it off with a hand whisk.
Garnish with a red chilli flower garnish or a sprinkling of chopped green chives (or both] You can add salt afterwards if required.
Whole Wheat and Flax Waffles


Ingredients:
whole wheat flour, white flour, stevia, sugar, baking powder, flax seeds, salt, eggs, milk, olive oil, butter

Directions:
Mix dry ingredients.
Mix wet ingredients separately.
Mix dry and wet together whisk until smooth.
Pour about 3/4 of a cup of batter at a time onto the waffle iron.
You will begin to see steam coming out of the iron.
Cook the waffles until the steam is almost gone.
Any waffles we don't eat right away get put into the freezer, and we pop them in the toaster for a quick breakfast or snack.
Baked Apples with Oatmeal Filling
Category: desserts
By Rita Spangler

Yummy apples with an oatmeal crisp filling is a great way to enjoy your fall tree-picked apples!

Ingredients:
4  apples
1 cup rolled oats
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ cup butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Core each apple making a large well in the center and arrange apples on a rimmed baking sheet. Mix oats, brown sugar, and cinnamon together in a bowl; cut in butter until evenly combined. Spoon 1/4 of the oat mixture into each apple. Bake in the preheated oven until apples are tender and filling is bubbling, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 apples

Calories: 303.9
Fat: 13.1 g
Saturated fat: 7.6 g
Carbohydrates: 46.7 g
Sugars: 27.9 g
Dietary fiber: 5.7 g
Protein: 3.2 g
Cholesterol: 30.5 mg
Sodium: 88.2 mg
German Lamb in Sour Cream (Crock Pot) (Aka Treasure Trove #1)


Ingredients:
lean boneless lamb, olive oil, onion, beef broth, tarragon vinegar, flour, salt, caraway seed, rosemary, flour, water, sour cream

Directions:
Brown lamb cubes in oil in a large skillet & drain well of any oil.
Combine the 1st measure of flour w/the salt, dill seed, caraway seed & rosemary. Toss the lamb cubes in the mixture to coat thoroughly. Place the lamb cubes in a lightly oiled crock pot.
Stir in remaining ingredients except the 2nd measure of flour, water & sour cream.
Cover & cook on Low for 10-12 hours. Turn to High 30 min before you intend to serve.
Combine the 2nd measure of flour w/water. Stir into the crock pot, cover & cook till thickened. Stir in sour cream.
Serving Suggestion: Serve over hot buttered noodles & garnish w/additional sour cream.
Suitor


Ingredients:
irish cream, milk

Directions:
"Pour the ingredients in order into a highball glass and serve."
Non-Alcoholic Grape Juice Sangria


Ingredients:
sugar, lemon, orange, apples, seltzer water

Directions:
In a large pitcher, combine orange juice, sugar, and grape juice., Add cut fruit and stir until sugar is dissolved., Refrigerate until cool and add seltzer water soda just before serving.
Creamy Chipotle Chicken With Broccoli


Ingredients:
boneless chicken breasts, broccoli florets, reduced-fat cream cheese, canned chipotle chile, asiago cheese, plain fat-free yogurt

Directions:
Blend cream cheese, chipotle, and asiago in a microwave-safe dish.  Taste, and add more chipotle if needed.  The yogurt will tame the spicyness, so you may want the cream cheese blend to be a notch higher than you would normally like.  Set aside.
Steam broccoli to desired level of doneness.  Set aside.
Prepare pasta according to package directions.  Drain.
Microwave cream cheese mixture on high for 1 minute.
Add yogurt to cream cheese mixture, stir to combine.
Reheat chicken, if necessary.
Combine broccoli and pasta.
Stir in cream cheese mixture.  Add salt and pepper if desired.
Top with grilled chicken.
Pineapple-Ginger Chicken Bake


Ingredients:
soy sauce, fresh ginger, ginger, garlic cloves, bottled garlic, Tabasco sauce, chicken, pepper

Directions:
Preheat oven to 450°F.
In an ungreased 9x13 baking dish, stir pineapple and soy sauce with ginger, garlic and tabasco.  For a glazed appearance, and rich taste, leave skin on chicken.  If you want to reduce fat and calories, remove slin,.
Add chicken to pineapple mixture and turn evenly to coat; arrange chicken, bone side up, in dish and tightly seal with heavy foil or a lid.  Bake in center of 450F oven for 30 minutes,.
Meanwhile, core and seed pepper, then cut into 1-inch pieces.  Remove foil from chicken, Turn chicken, skin side up, then scatter peppers around chicken.  Reduce oven temperature to 375°F  and continue baking  uncovered and basting with juices occasionally, until chicken is cooked and feels springy when pressed, from 15-20 minutes more.
Remove chicken and peppers to platter or dinner plates.  Pour juices into a measuring cup and skim off fats.  Spoon juices over chicken.
Graham Cracker Crunch


Ingredients:
graham crackers, margarine, sugar

Directions:
Line cookie sheet with foil and arrange graham crackers., Sprinkle with nuts., Boil margarine and sugar for 3 minutes, pour over crackers., Bake at 350 for 7 minutes., Cool completely, break into pieces!
Simple Baked Rice
Category: side-dish
By Arizona Desert Flower

Rice infused with garlic and onion baked in chicken stock. A wonderfully simple dish even picky eaters will enjoy. I use homemade stock as it's the most flavorful, but use whatever you have on hand. Another option is adding whatever leftover veggies or meat I have to make a simple casserole without a heavy cream sauce. This recipe uses a rice-to-liquid ratio of 2:1 for long-grain rice.

Ingredients:
cooking spray
1 cup long-grain rice
1 tablespoon olive oil
¼ cup diced carrot
¼ cup diced celery
¼ cup diced onion
2 cloves garlic, minced
2 cups chicken stock
1  bay leaf
1 pinch ground black pepper, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray. Spread long-grain rice into prepared casserole dish. Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil. Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.

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

Calories: 218.6
Fat: 4.1 g
Saturated fat: 0.6 g
Carbohydrates: 40.2 g
Sugars: 1.5 g
Dietary fiber: 1.2 g
Protein: 4.2 g
Cholesterol: 2.5 mg
Sodium: 495.1 mg
Slimming World Green Day Cannelloni


Ingredients:
spinach, Quark, low fat cottage cheese, garlic cloves, lemon, zest of, fresh basil, parsley, salt, pepper, artificial sweetener, chives, parmesan cheese

Directions:
Preheat oven to 200c/400f/Gas6.
Blanch spinach in boiling water for 30 seconds, drain and place in a bowl.
Mix together the quark and cottage cheese.
Crush 1 clove of garlic and stir into the mixture with the lemon zest 1/2 the basil, the parsley and the egg yolk. Add the mixture to the spinach, season to taste and combine. Spoon mixture into tubes and place in an oven-proof dish.
Crush the remaining garlic and mix with the passata, sweetener and remaining herbs. Season to taste. Pour over the pasta, sprinkle with the parmesan and bake for 20 minutes until bubbling.
Garnish with fresh basil leaves and serve with a salad.
20 Minute Easy Ravioli  or Tortellini Bolognese


Ingredients:
olive oil, ground beef, onion, garlic clove, diced tomatoes, tomato sauce, red wine, chicken broth, mushrooms, basil, oregano, thyme

Directions:
Prepare frozen pasta as directed; drain.
While pasta is cooking, in a saucepan or skillet, heat olive oil.
Add ground beef, onion and garlic; cook until beef is browned.
Add tomatoes, wine or broth, mushrooms, basil and oregano/thyme and mix.
Simmer for 5 minutes, stirring occasionally.
Add salt and pepper to taste.
Serve sauce over cooked pasta.
Cherry Zucchini Bread


Ingredients:
eggs, sugar, lemon juice, water, all-purpose flour, baking powder, ground cinnamon, baking soda, salt, zucchini, dried cherries, lemon peel

Directions:
Put eggs in large mixing bowl.  Beat with an electric mixer on medium speed 3-4 minutes or until eggs are thick and lemon colored. Add sugar, oil, lemon juice and water; mix well. Combine flour, baking powder, cinnamon, baking soda and salt.  Add flour mixture to egg mixture; mix well.  Stir in zucchini, cherries and lemon peel.
Grease and flour bottom of 8 1/2 x 4 1/2 inch loaf pan.  Pour batter into prepared pan.  Bake in preheated 350 degrees F oven 55-65 minutes or until wooden toothpick inserted in center comes out clean.  Let cool in pan on wire rack 10 minutes.  Loosen edges with a metal spatula.  Remove from pan.  Let cool completely.  Wrap tightly in plastic wrap and store in refrigerator.
Italian Sausage and Gnocchi Soup
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

A comforting creamy Italian soup with gnocchi, spinach, tomatoes--guaranteed to warm you up when it gets cold outside.

Ingredients:
½ pound bulk Italian sausage
¼ cup butter
½ cup chopped yellow onion
1 teaspoon minced garlic
¼ cup all-purpose flour
1 cup heavy cream
3 ½ cups Swanson® Unsalted Chicken Broth
½ cup chopped spinach
½ cup canned diced tomatoes
1 (16 ounce) package potato gnocchi
salt and pepper to taste
¼ cup grated Parmesan cheese (or more to taste),  for garnish

Directions:
Heat a skillet over medium-high heat. Cook ground sausage until browned, breaking it up into small pieces, about 7 minutes. Transfer sausage to a bowl. Drain fat from skillet; wipe out skillet with a paper towel. Melt butter in skillet over medium heat, Stir in onion and saute until translucent, 2 or 3 minutes. Add garlic and cook for another minute. Whisk in flour until evenly mixed into butter, 1 minute. Slowly pour in cream and Swanson® Unsalted Chicken Broth. Whisk mixture until it comes to a boil, then immediately reduce heat to low. Simmer until mixture thickens, whisking occasionally, about 10 minutes. Return sausage to the skillet; add spinach, tomatoes, and gnocchi. Cook over medium heat until gnocchi is heated through, 2 to 3 minutes. Add dash of salt and pepper to taste. Garnish with Parmesan cheese.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 682.5
Fat: 53.6 g
Saturated fat: 30.4 g
Carbohydrates: 33.6 g
Sugars: 2.1 g
Dietary fiber: 2 g
Protein: 16.8 g
Cholesterol: 160 mg
Sodium: 866.4 mg
Barbeque Halibut Steaks
Category: main-dish
By Duane Glende

A simple recipe for barbecued halibut. Soy sauce and brown sugar add a special zip that is uncommonly delicious.

Ingredients:
2 tablespoons butter
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon lemon juice
2 teaspoons soy sauce
½ teaspoon ground black pepper
1 (1 pound) halibut steak

Directions:
Preheat grill for medium-high heat. Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved. Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 servings

Calories: 274.7
Fat: 11.2 g
Saturated fat: 5.4 g
Carbohydrates: 10.5 g
Sugars: 9 g
Dietary fiber: 0.2 g
Protein: 32 g
Cholesterol: 68.8 mg
Sodium: 338.3 mg
Cream of Mushroom Soup


Ingredients:
butter, mushrooms, green onion, flour, beef bouillon cubes, water, fresh parsley, rosemary, heavy cream, salt, pepper, nutmeg

Directions:
Sautee mushrooms and onions in butter in a large pot until soft.
Dissolve bouillon in water.
Optional:  whisk egg yolks into bouillon water for a richer soup.
Add flour to sauteed vegetables in pot, stirring in well.
Slowly add bouillon water to pot, stirring constantly to avoid lumps.
Add parsley and rosemary.
Continue cooking over medium heat, stirring constantly, until soup is thickened.
Note:  At this point, you can save the "soup starter" in the refrigerator for next day completion, or continue on.
To hot (or reheated] soup, add milk and cream.
If further heating is needed, do it slowly and never, never let it boil after the milk/ cream are added!
Add salt, pepper, and nutmeg to taste.
Grilled Trout Florentine


Ingredients:
extra virgin olive oil, green onion, dry sherry, spinach, pine nuts, skim milk, lemon juice, trout, white wine, black pepper, butter

Directions:
Preheat grill.
heat the olive oil in a frying pan over med-high heat.
Saute (stir fry] the green onions until they start to soften.
Add sherry, spinach, and pine nuts. Mix well.
Cook an additional 2 minutes until the spinach wilts.
Remove from heat, add bread crumbs, milk, and lemon juice. Mix well.
Wash and pat dry the trout.
Stuff each trout with 1/4 of the spinach mixture.
Tie with kitchen string to secure the stuffing. Set aside.
Combine the wine, pepper, and butter in a sauce pan and bring to a boil.
Cook a minute or so to evaporate the alcohol.
Place the trout of the hot grill.
Bast with the wine mixture occasionally.
Grill for 2 - 2 1/2 minutes per side. (the meat should flake easily at the touch of a fork.].
Mayonnaise, Yogurt (No Oil)


Ingredients:
plain yogurt, butter, flour, milk, lemon juice, dry mustard, salt

Directions:
Melt the butter in a skillet and stir in the flour., Add the milk all at once and stir over medium heat until thick., Remove from heat and beat in the egg yolk., lemon juice, mustard and salt., Stir in the yogurt and cool.