xiaoxl/recipe_data huggingface dataset:
Mushroom Onion Gruyere Tart


Ingredients:
canola oil, butter, sweet onion, mushroom, salt, pepper, puff pastry, gruyere cheese, milk, egg

Directions:
Preheat oven to 450 degrees F.
Line a cookie sheet with a sheet of bakers parchment paper.
Place a sheet of puffed pastry flat on parchment.
In skillet over medium low heat add olive oil and butter.
Saute onion for 15 minutes or until translucent. Stir frequently.
Add mushrooms to skillet .
Saute until tender about 15 minutes. Stir frequently.
Add salt and pepper  to mushroom onion mixture (to taste].
Remove from heat and set aside.
Mix egg and milk together with a whisk until well blended.
Paint the puffed pastry with the honey mustard leaving a 1/2 inch border.
Add the mushroom onion mixture on top of the mustard leaving about a 1/2 inch border.
Sprinkle the cheese on top of the mushroom onion mixture.
Paint the border of the puffed pastry dough with egg wash (Discard leftover egg wash].
Place tart in oven and bake for 15-20 minutes until pastry has puffed up and browned.
Enjoy!
Watermelon Cooler


Ingredients:
"seedless watermelon"

Directions:
In a blender, combine all ingredients., Cover and process until smooth., Pour into chilled glasses and serve immediately.
My Spaghetti Sauce


Ingredients:
ground beef, onion, sea salt, oregano, garlic cloves, parmesan cheese, parsley flakes, fresh ground black pepper, basil, eggs, tomato puree, parsley, red wine, oregano, sugar, water, garlic clove, mushroom, basil, sea salt, pepper

Directions:
Combine meatball ingredients in large bowl.  Start forming 1 inch meatballs.
Place med-large pot on right burner (low heat] and a skillet on the left burner (med-high heat].
As meatballs are formed, place first batch in the skillet and brown.  When about half way cooked through, transfer to the pot.  Continue with the remaining meatballs in this way.
When done browning the meatballs, add the 3/4 cup of water to the skillet to pickup all the flavor and bits of hamburger left behind in the pan.  Add the water with all the flavoring to the meatballs (in the pot].
Add remaining sauce ingredients to meatballs in the pot. Increase to med-high heat and bring to a simmer.  Continue cooking (with cover on] at a low simmer until meatballs are done.
Serve over pasta or rice.
Best if served after one day.
FRENCH BREAD:  Place whole (unsliced] french bread in oven-325 degrees for 5-10 minutes; remove and slice. Serve with butter or garlic butter on the side].
Beet Summer Salad
Category: salad
By mab575

This was a quick simple recipe powered by a desire to have a delicious summer salad with what I had on hand. I also love beets!!

Ingredients:
1 (15 ounce) can sliced beets, drained and diced
¼ cup chopped watermelon
2 tablespoons chopped fresh cilantro
2 tablespoons reduced-fat sour cream
2 tablespoons balsamic vinegar
1 tablespoon olive oil
kosher salt to taste
ground black pepper to taste

Directions:
Mix beets, watermelon, and cilantro together in a bowl. Whisk sour cream, balsamic vinegar, olive oil, salt, and pepper together in a small bowl; pour over beet mixture. Toss to coat. Refrigerate 30 minutes before serving.

Prep time: 15 mins
Total time: 45 mins
Yields: 2 servings

Calories: 163.2
Fat: 8.9 g
Saturated fat: 2.1 g
Carbohydrates: 20.2 g
Sugars: 15 g
Dietary fiber: 4.1 g
Protein: 2.7 g
Cholesterol: 5.9 mg
Sodium: 624.3 mg
Sesame Stars


Ingredients:
butter, tahini, brown sugar, sugar, eggs, vanilla, flour, baking powder, salt

Directions:
Preheat oven to 375°., Cream butter, sugars and tahini together., Add eggs add vanilla., Sift dry ingredients into the butters., Mix together., Turn out onto floured board and roll out into 1/4-inch thick slab., Cut into shapes., Sprinkle with sesame seeds., Bake 15 minutes.
Scallops Alfredo


Ingredients:
sea scallops, milk, parsley, cornstarch, pepper, garlic cloves, spinach fettuccine, fettuccine, tomatoes, parmesan cheese, parmesan cheese, parsley sprig

Directions:
Thaw scallops, if frozen.
Cut any large scallops in half; set aside.
For sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper.
Set aside.
Pour cooking oil into a wok or large skillet.  (Add more oil as necessary during cooking].
Preheat over medium-high heat.
Stir-fry garlic in hot oil for 15 seconds.
Add scallops to the hot wok.
Stir-fry about 2 minutes or till scallops turn opaque.
Push scallops from the center of the wok.
Stir sauce.
Add sauce to center of wok.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Add cooked fettuccine, tomato, and 1/2 cup Parmesan cheese.
Stir all ingredients together to coat with sauce.
Cook and stir for 1 to 2 minutes more or till heated through.
Serve immediately.
Sprinkle with additional Parmesan cheese and garnish with parsley sprigs, if desired.
Nutrition information per serving: 416 calories, 25 g protein, 40 g carbohydrate, 18 g fat (6 g saturated fat], 65 mg cholesterol, 341 mg sodium, 496 mg potassium.
Janet's Apple Salad


Ingredients:
red apples, green apples, red grapes, miniature marshmallows, walnuts, Cool Whip, Miracle Whip

Directions:
In a large bowl, combine all the ingredients.
Refrigerate before serving.
Options: You can add raisins, diced celery, craisins or cranberries to the salad.
Easy and Good Zucchini and Pepper Saute


Ingredients:
olive oil, butter, onions, garlic, zucchini, red bell pepper, frozen corn, fresh corn, romano cheese, parmesan cheese

Directions:
In a large skillet heat oil and butter.
Saute the onions and garlic until tender.
Add in zucchini, both peppers and corn; saute for about 4-5 minutes or until the zucchini and peppers are JUST tender but not mushy.
Add in grated Parmesan cheese (if using] and salt and pepper to taste; mix to combine.
Potatoes and Tomatoes Au Gratin


Ingredients:
bacon, potato, tomatoes, cheddar cheese, parsley, chives, butter

Directions:
Grill bacon until crisp and crumble.
Preheat oven to 375F and butter an earthenware dish.
Combine cheese and breadcrumbs, parsley, chives and season (I often add a minced clove of garlic, too].
First put a layer using 1/2 of the potatoes, then 1/3 of the tomatoes, sprinkle with 1/2 of cheese and 1/2 of bacon; repeat layering one more time in the same manner; finally, top with remaining tomatoes; drizzle cream over.
Bake 40-45 minutes, until tender and browned.
Garlic Roasted Red Potatoes


Ingredients:
extra virgin olive oil, garlic cloves, fresh rosemary, green onion, kosher salt, fresh ground pepper

Directions:
Heat oven to 325°F., Cross cut the potatoes and place in a roasting pan., Mix all of the ingredients in a small bowl except for the green onions., Spoon the mixture over the potatoes making sure to fill in the slices., Cook for 1 1/2 hours or until golden brown., Garnish with green onions., This goes excellent with Grilled Salmon with Dill Sauce.
Lace Cookies (Florentine Cookies)
Category: uncategorized
By Chef John

These Florentine lace cookies are simple to make and gorgeous to look at. This cookie technique is versatile and adaptable to any kinds of nuts or chocolate. They also keep pretty well so they're perfect if you're looking for an idea for an edible holiday gift for any cookie lover on your list--just stack them up in a box and tie them with a bow!

Ingredients:
1 ½ cups whole raw almonds
½ cup unsalted butter
¾ cup light brown sugar
¼ cup honey
½ teaspoon vanilla extract
1 pinch salt
3 tablespoons all-purpose flour
1 cup semisweet chocolate chips, melted

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty. Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat. Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined. Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced. Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through. Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches. Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

Prep time: 50 mins
Cook time: 1 hr
Total time: 2 hrs 20 mins
Yields: 18 chocolate-filled cookies

Calories: 212.5
Fat: 13.9 g
Saturated fat: 5.4 g
Carbohydrates: 22.1 g
Sugars: 18.4 g
Dietary fiber: 2 g
Protein: 3.1 g
Cholesterol: 13.6 mg
Sodium: 13.2 mg
Baked Pasta With Sun-Dried Tomatoes and Ricotta Cheese


Ingredients:
olive oil, onion, garlic cloves, sun-dried tomato, diced tomatoes, paprika, salt, ground black pepper, penne pasta, ricotta cheese, parmesan cheese

Directions:
In a large skillet heat 2 tablespoons oil over medium-high heat.
Add onion and sauté for 4 minutes or until starting to brown.
Add garlic and sun-dried tomatoes; sauté 3 more minutes.
Add tomatoes, paprika, salt and pepper.
Stir well, reduce heat, cover and simmer 20 minutes.
Meanwhile, bring a large pot of salted water to a boil.
Cook pasta for 7 minutes or until tender and still a bit firm.
Drain and toss with remaining 1 tablespoon olive oil.
Preheat oven to 350°F.
In a large bowl combine ricotta, pasta and sauce; mix gently to combine.
Pour into a medium-sized baking dish and top with Parmesan cheese.
Bake for 20 minutes or until bubbly and lightly browned.
Serve garnished with chopped parsley and additional Parmesan cheese.
Cream of Chicken-Rice Soup


Ingredients:
water, boneless chicken breast, carrot, celery, onion, garlic clove, fresh parsley, butter, rice, salt, half-and-half cream, cornstarch, pepper

Directions:
Bring broth to a boil in a dutch oven.  Add chicken and cook until done.  Remove chicken from broth to cool, reserving broth in dutch oven.
Saute carrots, celery, onion and parsley in butter in a large skillet until tender.  Add garlic and cook one minute.  Cut chicken into bite-size pieces.  Add sauteed vegetables and chicken to reserved broth.  Stir in rice, salt and pepper and simmer for 15 minutes.  Mix together half-n-half and cornstarch; add to soup.  Stir until thickened.
Blueberry Hazelnut Pancakes


Ingredients:
blueberries, self-rising flour, salt, brown sugar, sugar, eggs, hazelnut butter, milk, unsalted butter, canola oil

Directions:
Mix all the dry ingredients in a medium-sized bowl.
In another bowl, beat eggs with hazelnut butter, adding milk and melted butter. Add mixture to dry ingredients and mix well, taking care not to over mix ( a few lumps are fine.
Pour canola oil in a small bowl. Using paper towel, gently brush some oil on a non-stick pan.
Heat pan to medium heat, then lower slightly. Pour about 3 tablespoons of the mix per pancake into the pan. Drop in 1 teaspoon of blueberries per pancake. Wait till the mixture starts to form bubbles on top, then flip and continue cooking for a minute.
Remove from the pan and wipe the pan with oil again before making more pancakes.
Serve with maple syrup.
Chicken Tenderloins and Veggies


Ingredients:
chicken tenderloins, margarine, water, cayenne pepper, red sweet bell pepper, frozen corn

Directions:
In a large skillet, brown chicken tenderloins  in margarine, and then remove chicken to a largew mixing bowl.
In the same skillet with remaining butter, saute rice, until slightly browned, and spoon into bowl with chicken.
Add water, cayenne pepper, bell pepper, broccoli spears, and corn and mix well.
Spoon into sprayed 9x13 inch baking dish.
Cover and cook at 325 degrees for 25 minutes, or until rice and vegetables are tender.
Winter Blossom's Often Requested Ham Salad
Category: salad
By Diane Horn Talts

I have been making this salad for years and recently traveled from NJ to Oklahoma to make a batch for one of my friends.  I have also Overnighted this salad to a friend in Dallas who simply loves it.  Of course, I pack it in dry ice.  It's fast, simple and great for a cocktail party on party rye, on toast or a bagel for breakfast, on rye with lettuce, thinly sliced onions and dill (or sweet)pickles and mayo for lunch or with pea soup and sandwich for dinner.  It's down right Yummy!!!  And make no changes to the ingredients because the salad will not taste the same.

Ingredients:
1 ½ pounds cooked ham, chopped
¾ cup mayonnaise, or as needed
⅓ cup dried minced onion
⅓ cup dill pickle relish
¼ cup brown mustard

Directions:
Process the ham in a food processor until finely chopped but not pasty, about 6 or 7 pulses. You may need to do this in batches. Place the finely chopped ham in a large bowl and continue processing the remaining ham. Add the mayonnaise, onions, relish, and mustard to the processed ham. Mix well and, if the mixture is too dry, add more mayonnaise.  Refrigerate until serving. The dried onions absorb some of the moisture from the mayonnaise and relish so you may need to add more mayonnaise before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 12 servings

Calories: 249.1
Fat: 21.8 g
Saturated fat: 5.4 g
Carbohydrates: 2.2 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 11.1 g
Cholesterol: 37 mg
Sodium: 929.7 mg
Ranch Potatoes


Ingredients:
olive oil, onion

Directions:
Peel and cube potatoes., Throw into a large ziploc bag., Add olive oil and ranch dressing mix, and onion, if desired., Toss to coat potatoes., Pour into a baking dish and bake at 400 degrees for 1 hour.
Mojo's Simply Delicious Simple Ginger Tilapia


Ingredients:
olive oil, fresh parsley

Directions:
line a baking pan with foil for easier cleanup.
pour oil on the pan and spread evenly.
rinse fillets under cool water and shake off excess water.
place the fillets in the pan and sprinkle them with the creole seasoning, use more if you like it spicy. If you use Tony Cacheres often you will know how much to use to suit you taste.
pour the ginger salad dressing over the fillets evenly covering them completely.
Bake at 350' Fahrenheit  or  177' Celsius  for 30 minutes    I used a toaster oven and it came out fantastic.
remove from oven and sprinkle with fresh chopped parsley.
I served it with sautéed  broccoli, carrots and zucchini, baked potato and crabmeat stuffed Portobello mushrooms.
Deep Fried Shrimp
Category: seafood
By Ladan

These shrimp are delicious served with french fries!

Ingredients:
4 pounds large shrimp - peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
8  eggs, beaten
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 ½ cups vegetable oil

Directions:
In a medium size mixing bowl combine shrimp, salt and pepper; stir. Heat oil in a medium size saucepan.  In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 493
Fat: 15 g
Saturated fat: 3.5 g
Carbohydrates: 24.8 g
Sugars: 0.6 g
Dietary fiber: 0.9 g
Protein: 61.1 g
Cholesterol: 708.9 mg
Sodium: 1092.3 mg
Old Fashioned Milk Pie


Ingredients:
brown sugar, white sugar, flour, salt, milk, nutmeg, cinnamon

Directions:
Mix sugar, flour and salt in pie shell with your finger.
Add the cream.
Finish filling crust with milk.
Sprinkle with nutmeg (or cinnamon].
Bake at 400°F for 15 minutes, then 350°F for 40 minutes.
Clam Chowder Tart
Category: breakfast-and-brunch
By Kevin Ryan

Very unusual, but hearty and satisfying.

Ingredients:
1 (9 inch) tart shell, partially baked
48 small soft-shell clams
4  eggs
1 cup light cream
¼ teaspoon freshly grated nutmeg
½ teaspoon salt
⅛ teaspoon white pepper
4 slices bacon
2 tablespoons finely chopped onion

Directions:
Place oven rack on highest level. Preheat oven to 375 degrees F (190 degrees C). Set prebaked tart shell on a baking sheet (see Editor's Note). Chop the clams finely, and reserve 1/2 cup of the liquid. Beat the eggs well, and add clam liquid, cream, nutmeg, salt, and pepper. Whisk until smooth, and stir in the clams. Fry the bacon over moderate heat until crisp, and then remove from pan and set aside. Leave about half a tablespoon of bacon grease in the pan, and add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. clam mixture. Crumble the bacon into mixture, then pour into mixture into pastry shell. Crumble the bacon into the tart shell; add onion. Carefully pour custard into shell and transfer to preheated oven. Bake on the top rack until center is set, or until a knife inserted in center comes out clean, about 25 minutes. Serve hot or warm.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 1 9-inch tart

Calories: 287.8
Fat: 22.5 g
Saturated fat: 8.5 g
Carbohydrates: 12.7 g
Sugars: 0.6 g
Dietary fiber: 0.5 g
Protein: 8.7 g
Cholesterol: 126.5 mg
Sodium: 438 mg
Chicken Carbonara Farfalle With Shrimp


Ingredients:
chicken breasts, extra virgin olive oil, rosemary, heavy whipping cream, unsalted butter, red pepper flakes, fresh ground pepper, pancetta, romano cheese, mozzarella cheese, sun-dried tomato, green onion, jumbo shrimp, butter, garlic cloves, lemon pepper

Directions:
In a large bowl combine chicken olive oil, Chardonnay, balsamic vinegar and rosemary (rosemary must be fresh, dried cannot be substituted].  Cover, refrigerate and marinate for at least 1hr.
Cook cream over low heat in a large sauce pan stirring constantly.  Add butter, red pepper flakes, black pepper & pancetta.
Reduce cream by 1 third.  Slowly stir in romano and mozerella cheeses and sundried tomatoes, adding chardonay as needed to maintain desired consistancy.
Heat skillet and add chicken with all ingredients from marinade.  Cook over medium-high heat till thorouly cooked and browned on both sides.  Slice into bite size pieces and add to cream sauce.
In a separate pot bring water to boil for the pasta and add pasta.
Heat butter in skillet add shrimp garlic and sprinkle with lemon pepper.  Do not overcook shrimp.
Serve shrimp over sauce and pasta.
Creme Anglaise Sauce
Category: side-dish
By Chef John

Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.

Ingredients:
2  large egg yolks
1 cup heavy cream
⅓ cup white sugar
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
¼ teaspoon vanilla extract

Directions:
Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth. Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes. Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 cup

Calories: 618.5
Fat: 48.5 g
Saturated fat: 29 g
Carbohydrates: 40.4 g
Sugars: 36.4 g
Protein: 5.1 g
Cholesterol: 367.9 mg
Sodium: 53.7 mg
Fresh Mushroom Soup


Ingredients:
low sodium chicken broth, margarine, onion, garlic cloves, mushrooms, mushrooms, flour, dry sherry, lemon rind, fresh parsley, fresh lemon juice

Directions:
In a small bowl, combine broth and dry milk. Set aside.
Heat margarine in large saucepan over medium heat. Add onion, garlic and both chopped and sliced mushrooms. Cover and cook 8 to 10 minutes.
Uncover and adjust temperature to high. Allow moisture to evaporate.
Stir in flour.
With a wire whisk, blend chicken broth and milk mixture into mushroom mixture. Bring to a boil.
Add sherry, lemon rind, parsley and lemon juice.
Stir to mix well. Serve hot.
Peking Pecans


Ingredients:
butter, pecan halves, soy sauce, salt, fresh ground black pepper

Directions:
Preheat oven to 300.
Put butter in a large baking pan and set in oven until melted. Add pecans and toss to coat.
Bake 8-10 minutes, until nuts start to brown.
Let cool for a minute or two and then toss with remaining ingredients.
Chinese Smoky Ribs


Ingredients:
"Chinese Dry Marinade"

Directions:
Rub ribs thoroughly with the Chinese Dry Marinade.
Let stand at room temperature for 1 to 2 hours.
Arrange ribs ends down on cooking grill or place bones upright in rib rack.
Smoke-cook until done.
Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce.
Lamingtons
Category: desserts
By bme

Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter cake, pound cake, Madeira cake or genoise sponge. Note: desiccated coconut is a slightly dried shredded coconut--not sweetened.

Ingredients:
2 cups all-purpose flour
4 teaspoons baking powder
⅛ teaspoon salt
½ cup butter, room temperature
¾ cup white sugar
1 teaspoon vanilla extract
2  eggs, room temperature
½ cup milk
4 cups confectioners' sugar, sifted
⅓ cup cocoa powder, sifted
2 tablespoons butter, melted
½ cup warm milk
1 pound unsweetened dried coconut

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan. Sift together the flour, baking powder, and salt. Set aside. Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing. To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing. Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 day
Yields: 24 servings

Calories: 322.9
Fat: 18 g
Saturated fat: 14.3 g
Carbohydrates: 39.9 g
Sugars: 27.8 g
Dietary fiber: 3.8 g
Protein: 3.5 g
Cholesterol: 29.2 mg
Sodium: 124.3 mg
Smoked Salmon Sandwich
Category: seafood
By vmohrbell

Fast yet flavor-filled smoked salmon sandwich! Delicious on a warm day!

Ingredients:
2 slices whole wheat bread
1 tablespoon cream cheese
1 tablespoon creamy goat cheese  (Optional)
2 slices smoked salmon
1 teaspoon olive oil
½ teaspoon dried dill, or to taste
ground black pepper to taste
½ cup shredded lettuce

Directions:
Toast bread in a toaster or toaster oven. Spread cream cheese and goat cheese on 1 slice of toast. Add smoked salmon on top. Add olive oil, dill, and black pepper. Cover with lettuce and top with the other slice of toast.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 366.4
Fat: 18.6 g
Saturated fat: 7.9 g
Carbohydrates: 25.7 g
Sugars: 4 g
Dietary fiber: 4.5 g
Protein: 24.1 g
Cholesterol: 36.9 mg
Sodium: 845.4 mg