xiaoxl/recipe_data huggingface dataset:
Agedashi Tofu Baked in Toaster Oven


Ingredients:
tofu, potato starch, tamari soy sauce, sake, ginger, daikon radishes, green onions, potato starch, nanami togarashi

Directions:
Place a block of tofu in a bowl and put a heavy weight on top for a few hours to drain water.
Line a toaster oven pan with aluminum foil or parchment paper and spray oil. Preheat the oven toaster to 450°F/225°C.
Dice tofu into large chunks and coat them with potato starch.
Bake tofu in the toaster oven for about 20 minutes until they are lightly browned.
In a meantime, heat 1 1/2 cups of water in a small pan.
Peel and grate daikon radish and ginger separately. Thinly slice green onions.
Add tamari, dashi, sake (if using], and ginger to the hot water in the pan and stir. Reduce heat.
In a small bowl, add 2 tsp of potato starch and 2 Tbsp of water and mix well to dissolve the starch.
Add the starch mixture to the pan and stir. Turn off the heat.
In a dish, place baked tofu and top with grated radish, green onions, and nanami togarashi (if using].
Pour the soup. Infuse love and serve immediately.
Queso


Ingredients:
American cheese, salsa, skim milk, cilantro, ground cumin, parsley, white pepper, chili powder, adobo seasoning

Directions:
Cube cheese. (I usually break a stack of several slices into quarters.].
Combine salsa, cheese, and milk in a microwave safe container.
Microwave on high for two minutes.
Stir to blend. Then stir in spices.
Microwave on high until heated thoroughly, about ten minutes, stirring ever minute or so.
Serve hot with tortilla chips.
Grandma's Baking Powder Biscuits
Category: bread
By IMACOOKY1

This is my grandmother's biscuit recipe. It is my all-time favorite and has a really good flavor to it. Be sure not to roll out too thin, you want high biscuits! I usually just pat out the dough to the desired thickness, usually 1/2 inch.

Ingredients:
2 cups all-purpose flour
2 tablespoons white sugar
4 teaspoons baking powder
½ teaspoon cream of tartar
½ teaspoon salt
½ cup vegetable shortening
1  egg
⅔ cup milk

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet. Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 1 dozen biscuits

Calories: 173.3
Fat: 9.4 g
Saturated fat: 2.5 g
Carbohydrates: 19.1 g
Sugars: 2.8 g
Dietary fiber: 0.6 g
Protein: 3.1 g
Cholesterol: 16.6 mg
Sodium: 271.3 mg
Tomatoes and Mascarpone Pasta


Ingredients:
penne pasta, tomatoes, garlic cloves, fresh basil leaves, mascarpone cheese, chili powder, parmesan cheese, salt, black pepper, olive oil

Directions:
1. Boil a large pot of water. Salt the water to taste and bring it to a full boil. Submerge the tomatoes in the boiling water. When you can see that the skin is coming off remove the tomatoes with a slotted spoon. Peel away the skin.
2. Use the same water to cook the pasta.
3. Heat the oil in a large pan and add garlic. Fry for 1-2 minutes and add the blanched tomatoes, season well with salt, black pepper. Cook for another 5 minutes on a low heat.
4. Add Mascarpone cheese and simmer for 5-10 minutes stirring frequently.
Stir in the chili powder, Parmesan cheese and chopped basil.
Serve immediately. Delicious!
Old-Fashioned Oatmeal Cookies


Ingredients:
quick-cooking oats, brown sugar, butter, margarine, eggs, baking soda, cinnamon, salt, vanilla, all-purpose flour, raisins

Directions:
heat oven to 375*F.
in large mixer bowl combine all ingredients except flour and rasins.
beat at low speed, scraping bowl often, until well mixed.
add flour; continue beating until well mixed.
by hand stir in raisins.
drop dough by rounded teaspoonfuls 2"in apart onto greased cookie sheets.
bake 8 to 10 minutes or until edges are lightly browned.
Ice


Ingredients:
oranges, juice of, bananas, sugar, water

Directions:
Blend all ingreidents, adding a few drops of food colouring to it if you want, Pour into ice cube trays., Freeze.
Mom's Meatloaf
Category: main-dish
By Wendy

This is the only meatloaf I ever liked!  Seasoned with fresh onion,a touch of bell pepper, and glazed with a sweet ketchup sauce.  For our small family, we cook one loaf and freeze the other to cook at a later time.

Ingredients:
2 pounds lean ground beef
½ cup crushed saltine crackers
1 (8 ounce) can tomato sauce
2  eggs, beaten
¼ cup finely chopped onion
2 tablespoons finely chopped green bell pepper
1 teaspoon salt
¼ teaspoon ground thyme
¼ teaspoon ground marjoram
¼ cup ketchup
2 tablespoons light corn syrup

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Combine ground beef, cracker crumbs, tomato sauce, eggs, onion, bell pepper, salt, thyme, and marjoram in a large bowl and mix well. Shape beef mixture into two equally sized loaves. Place both loaves in a 9x13 inch baking dish. Cover with foil and bake in the preheated oven for 1 hour. Meanwhile, mix ketchup and corn syrup in a small bowl to make a glaze. Remove baking dish from the oven and remove foil. Brush glaze onto the loaves. Return baking dish to the oven uncovered, and continue baking until loaves are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 2 loaves

Calories: 395.1
Fat: 21.6 g
Saturated fat: 8.2 g
Carbohydrates: 14.9 g
Sugars: 6.1 g
Dietary fiber: 0.9 g
Protein: 34.3 g
Cholesterol: 165.3 mg
Sodium: 859.2 mg
Guttersnipe Cocktail


Ingredients:
"guava juice"

Directions:
"Pour the lime vodka into a highball glass filled with ice cubes. Add the Cointreau orange liqueur then guava juice. Squeeze in a lime wedge, and serve."
Chocolate Creme Brulee, S'mores Style


Ingredients:
bittersweet chocolate chips, heavy cream, sugar, brown sugar

Directions:
Heat the quart of heavy cream in a double boiler.  Add 1/4 cup of the sugar.  Whisk over heat till mixture reaches 150°.  Add chocolate chips and continue whisking until chocolate melts.and keep on a low heat.
Place the nine yolks in a mixing bowl and add remaining sugar (1/4 cup].  Whisk eggs and sugar together.  Begin adding the cream/chocolate mixture ( a little at a time] into the egg yolks.  Do not add all at once as you don't want scrambled eggs, do you?  You really need to temper the eggs if you want a smooth custard.  Continue adding until all ingredients are well incorporated.
Strain the mixture into another mixing bowl to make sure there are no bits of scrambled egg in the mixture.  Refrigerate overnight.  This extra time in the fridge ensures a creamy texture for the creme brulee.
After the mixture has chilled overnight, ladle into 5-oz ramekins, filling to just below the rim.  Place in a 9x13 baking pan and fill the bottom of the pan with about an inch of hot water.  The water will ensure a nice, even baking.  Place the pan in a preheated 300° oven and bake for about an hour, until the custards are film on top.  Remove the desserts from the oven, drain off the water and place in the refrigerator for six hours.
Remove from the fridge after the six-hour period and blot off any moisture that might have accumulated on the surface of the custards.
Coat the top of each with brown sugar and using a gourmet's torch, brown and caramelize the sugar on top.  Add mini marshmallows and graham crackers.  Using the torch one more time, toast the marshmallows and serve right away.
Blue Dream Cocktail


Ingredients:
"blue curacao"

Directions:
"Pour the Malibu coconut rum into a pina colada glass over ice. Add the pina colada mix and blue curacao; serve unstirred to see color difference, stir when ready to drink. It's very pretty. Serve with whipped cream on top if you wish."
Healthy Blueberry Breakfast Smoothie
Category: breakfast-and-brunch
By Lisa Marie

A quick recipe I thought up while trying to decide what to eat for breakfast. Great if you are trying to figure out what to do with those blueberries in the fridge or freezer! Also great on-the-go! Delicious and includes many foods that are a great way to start your day! Many of the ingredients, except for the blueberries and yogurt, are optional and vary depending on your own taste. I love cinnamon and a thick, super-cold smoothie. This recipe is super versatile, and you can change it depending on dietary needs or personal preference. Have fun with it!

Ingredients:
1 cup fresh blueberries
½ cup Greek yogurt
¼ cup orange juice
1 tablespoon white sugar, or to taste
¼ teaspoon vanilla extract
1 pinch ground cinnamon, or to taste
3  ice cubes

Directions:
Blend blueberries, yogurt, orange juice, sugar, vanilla extract, and cinnamon together in a blender on low speed for 30 seconds; increase speed to high and blend until smooth, about 2 minutes. Add ice and blend on high until smooth, about 1 minute more.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 smoothie

Calories: 294.5
Fat: 10.6 g
Saturated fat: 5.1 g
Carbohydrates: 44.9 g
Sugars: 36.3 g
Dietary fiber: 4.1 g
Protein: 7.5 g
Cholesterol: 22.5 mg
Sodium: 69.2 mg
Baked Chicken Parmesan


Ingredients:
parmesan cheese, boneless chicken breasts, eggs, olive oil, mozzarella cheese, linguine

Directions:
Lightly grease baking dish (large enough for chicken breasts].
Combine bread crumbs and parmesan cheese in shallow dish.
Dip chicken in eggs, then coat with the bread crumb mixture.
Arrange chicken in greased baking dish. Drizzle with oil.
Bake at 375 degrees for 25 minutes or until chicken in cooked through.
Sprinkle with mozzarella cheese.
Bake an additional 5 minutes or until cheese is melted.
Prepare pasta according to package directions. Drain.
Heat sauce in sauce pan, and pour over pasta on individual plates.
Top with chicken.
Baked Macaroni Pie With Cottage Cheese


Ingredients:
eggs, cottage cheese, romano cheese, fresh parsley

Directions:
Preheat oven to 325*.
In large bowl, beat eggs well. Mix in cheeses and parsley well. Stir in macaroni.
Pour mixture into a generously greased 8" x 12" pyrex baking dish. Bake for 1 hour or until knife inserted in center comes out clean. Let cool at least 5 minutes before serving to allow cheese sauce to thicken slightly. May need to be seasoned with pepper just before serving.
A1 Turkey Burger With Caramelized Onions and Goat Cheese #A1


Ingredients:
ground turkey, mayonnaise, olive oil, brown sugar, water, brown sugar, water

Directions:
Slice onions and sauté in olive oil over medium high heat until they start to become translucent. Add 2 T brown sugar, 2 T A1 and 2 T water. Cover and lower heat to just simmer.
Mix ground turkey with 2 T A1, 2 T mayo and salt and pepper and then form into 4 patties. This mixture will be very moist – don’t worry.
Spray a medium size skillet with cooking spray and heat over medium high heat. Add turkey patties and cook for 5-7 minutes on the first side.
While the burgers are cooking mix together the basting sauce by mixing 2 T A1, 2 T brown sugar and 1 T water and microwave for 1 minute just to combine. Take the cover off of the onion mixture and turn to very low heat.
Flip the burgers and baste with the basting sauce. Cook for another 5-7 minutes and flip again, basting again.
Assemble burgers (on buns or no] by placing goat cheese on top of the burger and then the caramelized onions on top of the goat cheese.
Angel Chicken Pasta
Category: meat-and-poultry
By Marian Collins

A delicious, easy company dish - the flavors are wonderful. A favorite with my family. I usually double the recipe so we can have leftovers.

Ingredients:
6  skinless, boneless chicken breast halves
¼ cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup white wine
1 (10.75 ounce) can  condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil.  Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 528.4
Fat: 18.5 g
Saturated fat: 9.6 g
Carbohydrates: 48.3 g
Sugars: 4.3 g
Dietary fiber: 3.1 g
Protein: 37.5 g
Cholesterol: 107.2 mg
Sodium: 1264.9 mg
Melissa's Easy Meatloaf


Ingredients:
ground beef, egg, bell pepper, pepper, oats, ketchup, water

Directions:
Preheat oven to 350°F.
In a large bowl, combine ground beef, bell pepper, Lipton soup mix, egg, garlic salt, pepper, crackers, 1/2 cup ketchup and water.
Put into a baking pan.
Bake at 350°F for 1 hour.
Drain excess fat occasionally during baking.
During the last 10 minutes of baking time, add the remaining ketchup (add more if you like].
Hamburger Soup with Macaroni
Category: soups-stews-and-chili
By kenlynkaye

This hamburger soup with macaroni feeds a crowd of people. Serve with Parmesan cheese, a salad, and warm crusty bread for a great meal. Make it ahead for even better flavor.

Ingredients:
1 ½ pounds ground beef
1 medium onion, chopped
3 (14.5 ounce) cans diced tomatoes
3 (14 ounce) cans beef broth
3 (14 ounce) cans water
6 medium carrots, cut into bite-sized pieces
6 ribs celery with leaves, chopped
6 sprigs fresh parsley, chopped
1  bay leaf
1 teaspoon salt
1 teaspoon chili powder, or more to taste
½ teaspoon dried thyme
2 cups uncooked elbow macaroni

Directions:
Heat a large soup pot over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease. Add diced tomatoes, beef broth, water, carrots, celery, parsley, bay leaf, salt, chili powder, and thyme. Bring to a simmer and cook for 3 to 4 hours. Add macaroni and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.

Prep time: 15 mins
Cook time: 3 hrs 20 mins
Total time: 3 hrs 35 mins
Yields: 10 servings

Calories: 287.6
Fat: 11.5 g
Saturated fat: 4.4 g
Carbohydrates: 26.7 g
Sugars: 6.6 g
Dietary fiber: 4.1 g
Protein: 17.6 g
Cholesterol: 41.7 mg
Sodium: 924.9 mg
Sammie Burgers


Ingredients:
pink salmon, onion, celery, mayonnaise, eggs, lemon juice

Directions:
combine all ingredients except cooking oil.
shape into 6 patties (I use an ice cream scooper].
heat oil in large frying pan.
Cook over medium heat until both sides are brown.
Lemon Garlic Chicken  Thighs (Low Fat)


Ingredients:
fresh lemon juice, molasses, Worcestershire sauce, garlic, chicken thighs, salt, pepper, lemon wedge

Directions:
Combine first 4 ingredients; add chicken.
Preheat oven to 425.
Remove chicked from marinade; reserve.  Arrange chicken in shallow roasting pan coated with cooking spray.  Pour reserved marinade over chicken; sprinkle with salt and pepper.
Bake at 425 for 20 minutes; baste chicken with marinade.  Bake an additional 20 minutes or until chicken is done.
Winter-Spiced Banana and Pecan Stuffed Apples


Ingredients:
apples, bananas, pecans, cinnamon, nutmeg, ground cloves, green cardamoms, water

Directions:
Pre-heat the oven to 175C/350°F.
Cut the tops of apples off and scoop out the flesh from the centre. Keep apples submerged in acidulated water (bowl of water plus about a tablespoon of lemon juice or apple cider vinegar] to keep them from oxidising.
Roughly chop the scooped out apple flesh.
In a bowl, toss chopped apples, bananas, pecans, coconut sugar, coconut oil and the spices.
Stuff the apples with the mixture and sprinkle some coconut sugar on top.
Arrange apples upright in an oven safe dish. Pour about a 60ml/2fl oz of water into the dish.
Bake for 30 minutes.
Slimming Pumpkin Snack


Ingredients:
canned pumpkin, low-fat plain yogurt, maple syrup, cinnamon, walnuts

Directions:
Mix pumpkin with the yogurt and syrup., Top with cinnamon and nuts.
Snicky Snackies
Category: appetizers-and-snacks
By Kevin Ryan

You've heard of caramel corn, but how about caramel pretzels? This makes a super crunchy, salty and sweet snack!

Ingredients:
15 ounces mini twist pretzels
2 cups mixed nuts
1 cup unsalted butter
2 cups packed dark brown sugar
½ cup light corn syrup
1 pinch salt

Directions:
Preheat oven to 250 degrees F (120 degrees C). In a 9x13-inch baking dish, combine the pretzels and nuts. Set aside. In a large saucepan combine the butter, sugar, corn syrup and salt. Stir together over medium heat until sugar dissolves. Bring to a boil and cook until very thick and at the 'firm ball' stage (260 degrees F, 125 degrees C). Remove from heat, pour over pretzel/nut mixture and mix all together. Bake in the preheated oven for 20 minutes, stirring after 10 minutes. Remove from oven and spread out on wax paper to cool.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 20 servings

Calories: 350.6
Fat: 17 g
Saturated fat: 6.9 g
Carbohydrates: 48.2 g
Sugars: 24.2 g
Dietary fiber: 1.9 g
Protein: 4.4 g
Cholesterol: 24.4 mg
Sodium: 468.8 mg
Baja Bars


Ingredients:
oats, golden raisin, dark brown sugar, flour, cinnamon, baking powder, butter, dates, sweetened coconut, vanilla

Directions:
Preheat oven to 325 degrees F.
In a large bowl; mix oats, brown sugar, flour, cinnamon, and baking powder.
Put butter in the oat mix and mix it in with your fingers like you're making a meatloaf (or you can use a fork but it takes longer].
When the mix is moist and just blended; add raisins, dates, and coconut.  Mix until all is blended then mix in vanilla.
Press mixture into a 9X13 cake pan.  Bake for 25-30 minutes.
Cool for 30 minutes then cut into squares.
Hazelnut Blue Pecan Salad
Category: salad
By betsyjane

Here's a light salad with big flavor that pairs perfectly with steak or seafood.

Ingredients:
1  egg white
¼ cup light brown sugar
¼ teaspoon cayenne pepper
¼ teaspoon salt
2 cups coarsely chopped pecans
4 cups arugula
½ cup crumbled Gorgonzola cheese
2 teaspoons hazelnut oil

Directions:
Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the parchment-lined baking sheet. Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes. Mound two cups of salad greens on each plate. Sprinkle each serving with 1/4 cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with a cup of toasted pecans.

Prep time: 10 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 2 servings

Calories: 1030.8
Fat: 95.3 g
Saturated fat: 14.6 g
Carbohydrates: 34.6 g
Sugars: 22.9 g
Dietary fiber: 11.2 g
Protein: 21.9 g
Cholesterol: 45 mg
Sodium: 754.3 mg
Easy Healthy Shakshouka


Ingredients:
olive oil, red bell pepper, yellow onion, garlic cloves, diced tomatoes, garam masala, salt, eggs, avocado, plain yogurt, feta

Directions:
Crack eggs gently into the skillet, cover with a lid, and cook until eggs are fully set.
Alternatively, if you are using an oven-proof pan, you can cook the mixture in a preheated 350 F oven covered for 10 minutes.
Top with avocado slices and plain yogurt or feta, and serve!
Banana Lassi


Ingredients:
bananas, honey, ground nutmeg

Directions:
Put all the ingredients ina food processor and blend well until combined., Add honey to taste if desired., Serve immediately.
French Toast Sticks
Category: breakfast-and-brunch
By cole332002

I never liked French toast, but these sticks are the best. No need to have syrup or anything, they are good as-is.

Ingredients:
2 large eggs
½ cup powdered sugar
¼ cup milk
2 tablespoons maple syrup
1 teaspoon brown sugar
¼ teaspoon ground cinnamon
6 slices white bread, cut into thirds
nonstick cooking spray

Directions:
Mix eggs, powdered sugar, milk, maple syrup, brown sugar, and cinnamon together in a bowl with a fork until well blended. Dip each bread stick into the egg mixture. Coat a skillet with nonstick spray and heat over medium heat. Place sticks in the hot skillet and cook until brown, 2 to 3 minutes; turn over and cook until browned on other side, 2 to 3 minutes more. Repeat with the second batch.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 18 sticks

Calories: 52.3
Fat: 0.9 g
Saturated fat: 0.3 g
Carbohydrates: 9.7 g
Sugars: 5.5 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Cholesterol: 20.9 mg
Sodium: 66.2 mg
Gluten-Free Macaroons


Ingredients:
vanilla, cream of tartar, xanthan gum, stevia, salt, unsweetened dried shredded coconut, extra virgin olive oil

Directions:
Whip egg whites, vanilla, almond extract, cream of tartar, and Xanthan gum until soft peaks form.
Gradually beat in Stevia or Splenda sweetener, and whip until stiff peaks form.
In a separate bowl, mix almond flour, coconut flour, salt, and shredded coconut.
Fold egg whites mixture into flour/coconut mixture.
Spoon tablespoon mounds onto parchment paper lined baking sheet.
Bake at 300 degrees for 18-20 minutes (or until slightly browned on edges].
Microwave chocolate chips and olive oil for 20 seconds at a time, stirring between, until melted and smooth.
Drizzle melted chocolate over the top of the macaroons.
Creamy Beet Soup


Ingredients:
butter, margarine, onions, potato, garlic clove, beets, fresh dill weed, dried dill weed, ground black pepper, sour cream

Directions:
Heat the butter in a 4-quart saucepan over medium heat. Add the onions and cook until they're tender-crisp. Add the potato and garlic and cook for 1 minute.
Drain the liquid from the beets and reserve 1 cup beet juice. Add the beets and broth to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes more or until the potato is tender.
Place 1/2 of the broth mixture into an electric blender or food processor container. Cover and blend until smooth. Pour into a medium bowl. Repeat the blending process with the remaining broth mixture. Return all of the pureed mixture to the saucepan. Stir in the reserved beet juice, dill and black pepper. Cook over medium heat until the mixture is hot.
Serve with sour cream.
Oven-Baked Cod with Bread Crumbs
Category: seafood
By Aeroz

This recipe for baked cod is one of the easiest ones I know. Cod fillets are covered with a delicious herbed bread crumb crust and baked in the oven. Serve with rice.

Ingredients:
4 (4 ounce) cod fillets
1 pinch salt and freshly ground black pepper to taste
½ cup warm water
½  fish bouillon cube
¾ cup dry bread crumbs
¼ cup butter, cut into small chunks
1 bunch fresh parsley, chopped
1 tablespoon chopped fresh dill
2 teaspoons dried tarragon

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Lay cod fillets in a baking dish and season lightly with salt and pepper. Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod. Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod. Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 283.4
Fat: 13.5 g
Saturated fat: 7.6 g
Carbohydrates: 16 g
Sugars: 1.4 g
Dietary fiber: 1.5 g
Protein: 23.8 g
Cholesterol: 72.1 mg
Sodium: 360.8 mg