xiaoxl/recipe_data huggingface dataset:
Mini No-Bake Pumpkin Cheesecakes


Ingredients:
graham cracker crumbs, butter, cream cheese, granulated sugar, pumpkin puree, pumpkin pie spice

Directions:
Line a 24-cup mini muffin tin with paper liners. Combine graham cracker crumbs with melted butter and stir well. Divide between 24 liners, using about 1 tsp of mixture each. Use a small spoon or your fingers to press mixture into liners without pressing out the folds. Chill.
Using an electric mixer, beat cream cheese with sugar in a medium bowl until smooth and fluffy, about1 to 2 minutes. Beat in pumpkin purée and spice. Clean beaters and whip cream in a separate bowl until it forms stiff peaks, about 1 to 2 minutes. Fold whipped cream into cream cheese mixture. Spoon over prepared bases. Top with chocolate chips.
Chill until firm, about 3 hours. Serve chilled.
Buttermilk Honey Bread
Category: bread
By Kathleen Lloyd

A tangy and delicious bread. I have gotten compliments on this bread wherever I take it!

Ingredients:
1 ½ (.25 ounce) packages active dry yeast
1 teaspoon white sugar
¾ cup warm water (110 degrees F/45 degrees C)
1 ½ cups buttermilk, room temperature
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 tablespoon salt
6 ½ cups all-purpose flour

Directions:
In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes. Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Whisk well to combine. Add the remaining flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour. Preheat oven to 375 degrees F (190 degrees F). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs 40 mins
Yields: 2 loaves

Calories: 147.8
Fat: 1.4 g
Saturated fat: 0.7 g
Carbohydrates: 29.1 g
Sugars: 3.2 g
Dietary fiber: 1 g
Protein: 4.2 g
Cholesterol: 3.2 mg
Sodium: 307.9 mg
Green Salad
Category: salad
By anonymous

This salad is good for a side dish or a meal on its own. I make it often for my family and they always enjoy it.

Ingredients:
½ cup chopped onion
½ cup chopped green bell pepper
2 (10 ounce) packages mixed salad greens
4  thinly sliced chicken deli meat, chopped
1  tomato, chopped
¼ teaspoon onion powder
3 dashes garlic powder
1 pinch ground black pepper
2 pinches salt
3 tablespoons balsamic vinaigrette salad dressing

Directions:
Microwave or saute onion and bell pepper until soft; set aside to cool. In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the onion powder, garlic powder, black pepper and salt. Toss to mix. Pour on enough salad dressing or vinegar to coat, toss again and serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 47
Fat: 2.1 g
Saturated fat: 0.3 g
Carbohydrates: 5.3 g
Sugars: 2 g
Dietary fiber: 2.1 g
Protein: 2.7 g
Cholesterol: 3.1 mg
Sodium: 162.7 mg
Slow Cooker Chicken Pepperoni
Category: meat-and-poultry
By Carla Hudson

Chicken breast with a little kick, served over spaghetti. Use your favorite spaghetti sauce - I use one with mushrooms and green bell peppers.

Ingredients:
1 (14 ounce) can chicken broth
4  boneless, skinless chicken breasts
1 (14 ounce) jar spaghetti sauce
12 slices sandwich pepperoni
6 slices jalapeno
½ (16 ounce) package cooked spaghetti
4 slices mozzarella cheese

Directions:
Pour broth into the bottom of a slow cooker. Add chicken breasts. Pour spaghetti sauce over chicken. Layer pepperoni and jalapeno slices on top. Cook on Low until chicken is cooked through, 4 to 5 hours. Divide spaghetti among 4 serving plates. Lay mozzarella cheese slices over spaghetti. Divide chicken mixture among plates.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 4 servings

Calories: 389.9
Fat: 12.7 g
Saturated fat: 5.1 g
Carbohydrates: 31.2 g
Sugars: 9.7 g
Dietary fiber: 3.7 g
Protein: 35.2 g
Cholesterol: 87.1 mg
Sodium: 1192 mg
Cheesy Sausage and Egg Enchiladas


Ingredients:
bulk sausage, eggs, salsa, flour tortillas

Directions:
In skillet over medium heat, crumble and brown sausage.
Drain, reserving 2 tablespoons drippings.
Return sausage and drippings to skillet.
Add beaten eggs; scramble until desired doneness.
Add 1/2 cup salsa and 1 cup of cheese.
Stir until well blended.
Spread 1 cup of salsa in a 13 x 9-inch pan.
Place 1/4 cup of meat mixture down the center of each tortilla; roll up.
Place tortilla seam side down on salsa.
Top with remaining salsa and cheese.
Bake at 350F for 20 minutes or until thoroughly heated.
Baked Corn and Tomatoes


Ingredients:
kernel corn, tomatoes, tomatoes, sugar, butter, margarine

Directions:
Mix corn, tomatoes, sugar, salt and pepper in an 8" square greased dish., Toss bread crumbs with melted butter., Spread over veggies., Bake@ 350 degrees F., for 35 to 40 minutes or until topping is browned and veggies heated through.
Pan-Fried Wild Salmon
Category: seafood
By Peter

This is a simple way to prepare tasty wild salmon!

Ingredients:
2 (3 ounce) fillets salmon, with skin
sea salt to taste
2 tablespoons olive oil

Directions:
Rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt. Heat the oil in a skillet over medium-high heat. Gently lay the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden brown, 5 to 7 minutes; turn and continue cooking until the skin side is slightly browned, about 5 minutes more. Remove the salmon from the skillet, allowing any oil to drain from the fish back into the pan. Remove the skin from the salmon fillets; fry the skin in the oil remaining in the skillet until crispy, 2 to 3 minutes. Serve the crispy skin with the salmon.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 240.8
Fat: 18.5 g
Saturated fat: 2.9 g
Protein: 18.1 g
Cholesterol: 37.6 mg
Sodium: 195.3 mg
Cream Cheese Cranberry Crumble Bars
Category: desserts
By Nicole Werner

These crumble bars are a yummy way to use up leftover cranberry sauce.

Ingredients:
2 cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
¾ cup butter, chilled and cut into small pieces
1  egg, beaten
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1  egg
2 tablespoons maple syrup  (Optional)
1 teaspoon vanilla extract
2 cups cranberry sauce

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan. Combine flour, sugar, and salt in a large bowl. Cut in butter using a pastry cutter or fork until mixture resembles coarse crumbs. Stir in 1 egg until mixture is evenly combined but still crumbly. Firmly press 1/2 of the mixture into the bottom of the prepared pan to form an even crust. Beat cream cheese, sugar, egg, maple syrup, and vanilla extract in a bowl until creamy. Spread mixture evenly over the crust. Drop spoonfuls of cranberry sauce on top until evenly distributed. Crumble the remaining crust mixture on top. Bake in the preheated oven until top is lightly browned and cream cheese is set, 45 to 60 minutes. Let cool before cutting into bars, at least 30 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 35 mins
Yields: 16 bars

Calories: 310
Fat: 14.3 g
Saturated fat: 8.7 g
Carbohydrates: 43.1 g
Sugars: 30.4 g
Dietary fiber: 0.8 g
Protein: 3.5 g
Cholesterol: 58.7 mg
Sodium: 193.7 mg
Curried Rice


Ingredients:
onion, butter, rice, allspice, turmeric, curry, salt, ground pepper, chicken broth

Directions:
Saute onion in butter until softened., While onions are sauteeing, bring chicken broth to boil in another pot., Add rice and spices to onion and brown slightly., Add boiling chicken broth., Pour into 9x13 glass dish and cover with plastic wrap., Microwave for 20 minutes at 80% power.
Sour Cream Tuna Bake


Ingredients:
tuna, sour cream, milk, mushroom pieces, salt, pepper, garlic powder, cheddar cheese, parmesan cheese, margarine

Directions:
Cook and drain noodles., Return to kettle., Stir in tuna, sour cream, milk, mushrooms, salt and pepper, garlic powder., Pour into ungreased 2 quart casserole., Mix bread crumbs, cheese and melted margarine., Sprinkle over casserole., Bake uncovered at 350 for 35 minutes.
Quick and Spicy Chili
Category: soups-stews-and-chili
By Emily H.

A fairly simple and quick chili recipe!

Ingredients:
2 pounds lean ground beef
2 (15 ounce) cans kidney beans, drained and rinsed
1 (11 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 cups water
2  jalapeno peppers
1  habanero pepper  (Optional)
½  red onion
2 large cloves garlic
3 tablespoons masa harina flour
1 tablespoon ground cayenne pepper
4 tablespoons chili powder
1 ½ teaspoons salt
1 teaspoon ground black pepper
2 teaspoons white sugar  (Optional)

Directions:
Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease. In a large pot, mix the beans, corn, tomato sauce, tomato paste, and water. Bring to a boil, and reduce heat to low. In a food processor, finely chop the jalapenos, habanero, onion, and garlic. Mix into the pot. Mix in the cooked beef. Stir in masa flour. Season with cayenne pepper, chili powder, salt, black pepper, and sugar. Cook 45 minutes to 1 hour, stirring occasionally.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 16 servings

Calories: 201
Fat: 7.9 g
Saturated fat: 2.8 g
Carbohydrates: 18.7 g
Sugars: 3.8 g
Dietary fiber: 5.5 g
Protein: 15.5 g
Cholesterol: 37.2 mg
Sodium: 664.6 mg
Apricot Honey Wheat Pudding


Ingredients:
water, Bulgar wheat, skim milk, honey, apricot, ground cinnamon, ground cardamom, vanilla extract

Directions:
Bring water to a boil in a small saucepan. Stir in bulgar, cover and cook over medium-low heat for 15 minutes.
Add milk, honey, apricots, cinnamon, and cardamom.
Increase heat to medium and stirring occasionally bring mixture to a boil.
Then reduce heat to medium-low and cook, stirring frequently for 20 minutes or until mixture is thick.
Stir constantly near the end of cooking time to keep mixture from sticking.
Remove saucepan from heat and stir in vanilla and almond extracts.
Spoon pudding into a 1 quart shallow serving bowl and smooth the top. Sprinkle with chopped nuts.
This dessert can be served hot, warm or at room temperature.
Instant Pot® Classic Hummus
Category: appetizers-and-snacks
By Fioa

Instant Pot® classic hummus made from scratch saves you time and is easy to make. The hummus is soft, velvety, and creamy.

Ingredients:
1 cup dry garbanzo beans
3 cups vegetable broth
⅓ cup lemon juice
3 tablespoons tahini
2 tablespoons olive oil
2 cloves garlic, chopped
1 teaspoon ground cumin
½ teaspoon salt

Directions:
Combine garbanzo beans with vegetable broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Strain garbanzo beans, saving 2/3 cup liquid. Place garbanzo beans in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add reserved 2/3 cup liquid, cumin, and salt; blend for 1 minute more.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 2 cups

Calories: 170.2
Fat: 8.2 g
Saturated fat: 1.1 g
Carbohydrates: 19.5 g
Sugars: 4.1 g
Dietary fiber: 5.3 g
Protein: 6.3 g
Sodium: 331 mg
Mini Orange Muffins


Ingredients:
sugar, orange, juice of, butter, sour cream, sugar, flour, baking soda, salt, orange zest, raisins

Directions:
Preheat oven to 375º.  Grease miniature muffin cups.
Mix sugar and orange juice.  Set aside for dipping after muffins are baked.
Cream butter and sugar.  Add sour cream alternately with the dry ingredients, just until moistened.  Fold in orange peel, raisins and nuts (batter will be stiff].
Bake at 375º for 10-12 minutes.  While still warm, dip muffins in the sugar-orange juice mixture.
Sofrito sauce


Ingredients:
onion, chopped tomatoes, green peppers, tomato sauce, olive oil, annatto seeds, ground coriander, dried oregano, fresh ground pepper, garlic

Directions:
Combine all ingredients in electric blender; process until smooth.
Cover and chill (or freeze up to 1 month].
Yield: 2/3 cup.
Hangover Shrimp


Ingredients:
beer, onion, salt, garlic, shrimp

Directions:
Place all the ingredients, except shrimp, in a large pot and bring to a boil., Add shrimp and remove from heat., Let stand about 20 minutes., Drain and chill shrimp.
Panko-Crusted Fish


Ingredients:
salt, pepper, flour, eggs, milk

Directions:
Heat oil in large skillet over medium  heat.
Season fish with essence.
Salt and pepper.
Put flour in shallow dish. Set aside.
Add eggs to milk in bowl and whisk to combine. Set aside.
Place bread crumbs in 3rd shallow dish.
Dredge each fillet in flour, shake off excess, coat in egg wash, press into crumbs coating evenly.
Fry fish in hot oil until golden brown; about 2-3 minutes on first side and 1-2 minutes on second side.
Three Cheese Chicken Penne Pasta Bake


Ingredients:
penne pasta, boneless skinless chicken breast, dried basil leaves, diced tomatoes, part-skim mozzarella cheese, lowfat parmesan cheese

Directions:
HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water during the last 1 min of cooking.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 minute or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 minute or until chicken is cooked through. Stir in cream cheese spread until melted.
DRAIN pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella cheese. Spoon into 2-L or 8-inch square baking dish.
BAKE 20 minute or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 minute or until cheese is melted.
Sun-Dried Tomato Dip


Ingredients:
sun-dried tomato, mayonnaise, garlic cloves, sun-dried tomato, basil

Directions:
Add mayo, tomatoes and garlic to food processor& blend until smooth., Chop 1/2 of the extra tomatoes into small pieces., Fold into blended mixture together with basil., Top with remaining tomatoes., Chill for at least 30mins before serving., This is great served with vegetables, chicken, lamb or even chips., Adjust ingredients depending on your tastes, desired consistency, etc.
Sexy Shrimp Scampi
Category: main-dish
By TRAILINDAWG

This simple but flavorful Scampi is sure to be a big hit.

Ingredients:
30  medium shrimp - peeled and deveined
2 tablespoons olive oil
2 tablespoons butter, melted
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Toss the shrimp in a bowl with the olive oil, melted butter, garlic, salt, and pepper; set aside for 10 minutes. Arrange the shrimp in a circular pattern in a round casserole dish. Bake in the preheated oven until the shrimp are pink and cooked through, about 15 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 2 servings

Calories: 342.1
Fat: 26.3 g
Saturated fat: 9.5 g
Carbohydrates: 1.2 g
Dietary fiber: 0.1 g
Protein: 24.8 g
Cholesterol: 258.7 mg
Sodium: 824.8 mg
Tacos Al Pastor


Ingredients:
brown sugar, canola oil, fresh pineapple, corn tortillas, salsa, lime wedges

Directions:
Heat a grill to medium.
Meanwhile, in a small bowl, stir together the sugar, chile powder, and oil. Rub half of the mixture all over the pineapple slices and half all over pork. Sprinkle the pork with salt and pepper.
Grill the pork, turning occasionally, until cooked through, 20 to 25 minutes. Transfer to a cutting board and let rest for 5 minutes. Grill the pineapple next to the pork, turning once, until caramelized, about 10 minutes. Transfer to a cutting board. Cut the pork and pineapple into small chunks.
Grill the tortillas, turning once, until tender and pliable, about 30 seconds. Divide the pork and pineapple among the tortillas and top with the chile slices if desired. Serve with the salsa and lime wedges.
Cheesy Artichoke Dip


Ingredients:
artichoke hearts, parmesan cheese, mozzarella cheese, mayonnaise

Directions:
Chop artichokes.
Mix all ingredients together, except Ritz Crackers.  Spread in shallow oven safe dish (I use an 8x12 dish].
Rough chop the Ritz Crackers (not crumbs] and spread on top.
Bake at 350 degrees for 30 minutes.
Serve hot or room temperature with crackers.
Easy Whole Wheat Malted Barley Bread


Ingredients:
whole wheat flour, warm water, coconut oil, salt, barley, sugar

Directions:
1] Take 100 grams of warm water, your sugar and yeast, and mix together. Set aside for 15 minutes in a lukewarm place. If the room temperature is cold, a heating pad may come in handy in your bread making. This is called "Proofing" the yeast. It will be ready once it starts to froth.
2] Divide your flour, milk , oil, salt and malted barley into two bowls in equal measurements. Add remaining 100g warm water in 1 bowl, and the 100g proof mixture into the other bowl. Knead each evenly.
3] After kneading both dough balls evenly, remove from bowls, clean those bowls and then line them with oil, and replace the balls into the two bowls. Let rest and rise for 4 hours. Again, if it's cold where you live, you may want to use a heating pad.
4] Knead both dough balls separately and replace in the bowls. Allow to rise for an additional hour.
5] Combine the dough together, kneading for about 5 minutes. Allow to rise for an additional hour. If you'd like a sourdough bread, allow it to rise longer. You can get an idea what the bread will be like by periodically (every few hours] tasting a small pinch of the bread.
6] When you're ready to bake, divide the dough into 2 long loaves, and bake in a preheated oven for 25-35 minutes or until hard on the outside. Do not overcook. A baking stone comes in handy.
7] Allow to cool. Enjoy your bread however you like. I slice it up and eat it as toast throughout the week. If however you don't plan on eating it immediately, be sure to store it in an airtight container otherwise it will get stale after 2-3 days.
Sesame Chicken Bites


Ingredients:
sesame seeds, fresh parsley, mayonnaise, onion powder, ground mustard, pepper, boneless skinless chicken breast, mayonnaise, honey, Dijon mustard

Directions:
In a large resealable plastic bag, combine the bread crumbs, sesame seeds and parsley; set aside. In a small bowl, combine the mayonnaise, onion powder, mustard and pepper. Coat chicken in mayonnaise mixture, then add to crumb mixture, a few pieces at a time, and shake to coat.
In a large skillet, saute chicken in oil in batches until juices run clear, adding additional oil as needed. In a small bowl, combine sauce ingredients. Serve with the chicken.
Easy Cinnamon French Toast


Ingredients:
eggs, milk, vanilla, cinnamon

Directions:
Beat eggs with wire whisk until foamy.
Add milk, cinnamon and vanilla; Beat well.
Spray large non-stick skillet with cooking spray.  Heat over medium heat. You can also use a griddle set at 375.
Dip bread into batter and cook until golden brown, about 1-2 minutes per side.  Whisk the batter before you dip each slice to distribute the cinnamon.
These can be made low fat by replacing the eggs with 4 whites or 1/2 cup egg substitute and using fat free milk.  I usually double the recipe and refrigerate (up to a week] or freeze (2 months] the leftovers.
Penne With Chicken and Roasted Asparagus


Ingredients:
brown sugar, ground black pepper, asparagus, olive oil, salt, rosemary, boneless skinless chicken breasts, butter, butter, penne pasta, parmesan cheese

Directions:
Put vinegar into a small saucepan and simmer until reduced to 3 tablespoons.
Remove from heat and stir in brown sugar and 1/4 teaspoon pepper; set aside.
(Mixture will be thick like syrup].
Meanwhile, snap tough ends off the asparagus and discard.
Cut spears into 1-inch pieces.
Put asparagus on baking sheet with sprigs of rosemary and toss with olive oil,1/2 teaspoon salt and 1/4 teaspoon pepper.
Roast in 400°F oven until tender, approximately 10 minutes.
Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in medium saute pan over medium-high heat.
Add chicken and saute until cooked through.
Cook pasta in a large pot of boiling water until just done.
Drain pasta and immediately toss with the butter, (cut butter into pieces first] vinegar-sugar mixture, asparagus, chicken, parmesan cheese and remaining 1 teaspoon of salt.
Serve with additional parmesan cheese.
Chicken Caesar Salad on a Stick
Category: salad
By Lindsey

This chicken Caesar-on-a-stick appetizer is a fun twist on a classic salad!

Ingredients:
8  croutons
8  (1-inch) wedges romaine lettuce
8 (1 ounce) cubes cooked chicken
8  (1/2-inch) cubes Parmesan cheese, or to taste
8  bamboo toothpicks
8 teaspoons Caesar salad dressing

Directions:
Thread a crouton, romaine lettuce wedge, chicken cube, and Parmesan cheese cube onto each toothpick, respectively. Arrange toothpicks on a serving platter and drizzle Caesar salad dressing over each.

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

Calories: 101.5
Fat: 5.7 g
Saturated fat: 2 g
Carbohydrates: 1.5 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 10.4 g
Cholesterol: 27.9 mg
Sodium: 165.2 mg
Apple Water
Category: drinks
By HurdBird

Drink healthier beverages with this infused water. Make it with sparkling water if desired. Refrigerate for up to 3 days.

Ingredients:
22 fluid ounces water
8 slices Granny Smith apple
5 slices fresh ginger
2  1-inch pieces lemongrass

Directions:
Combine water, Granny Smith apple, ginger, and lemongrass in a 32-fluid ounce Mason jar or pitcher. Stir gently, cover, and refrigerate until flavors combine, at least 1 hour.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 3 servings

Calories: 9
Carbohydrates: 2.3 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 7.2 mg
Pecan-Crusted Trout
Category: seafood
By Devin

Freshwater trout coated in a delicious crunchy pecan coating. Serve this with a savory brandy or lemon-butter sauce.

Ingredients:
cooking spray
½ cup crushed pecans
1 teaspoon crushed dried rosemary
1 teaspoon salt
black pepper to taste
all-purpose flour, or as needed
4 (4 ounce) fillets trout
1  egg, beaten

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet. Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 260.3
Fat: 15.3 g
Saturated fat: 2.4 g
Carbohydrates: 8.3 g
Sugars: 0.7 g
Dietary fiber: 1.7 g
Protein: 22.7 g
Cholesterol: 140.3 mg
Sodium: 664.8 mg
Chinese  Salad Dressing


Ingredients:
low-fat mayonnaise, soy sauce, honey

Directions:
"Mix all together in a bowl and use amount needed for a salad."