xiaoxl/recipe_data huggingface dataset:
Strawberry, Orange and Cointreau Brunch


Ingredients:
strawberries, Cointreau liqueur, Grand Marnier, caster sugar, feta cheese, eggs, milk, granulated sugar, cinnamon, maple syrup

Directions:
Turn the oven to a moderate heat.
In a bowl, combine strawberries, orange juice, Cointreau (or Grand Marnier], caster sugar, orange rind, slivered, toasted almonds and feta cheese.
Thoroughly grease a shallow baking pan large enough to accommodate four slices of bread without the slices overlapping.
Place half the slices of bread in the baking pan.
Divide the strawberry mixture evenly over the slices of bread.  Don’t worry if some spills over the edges.  When you pour the egg mixture over the ‘strawberry sandwiches’, this should cover the ‘sandwiches’ and spill over to the sides of the baking pan.
Top the filled ‘strawberry sandwiches’ with the remaining bread slices.
Lightly beat the four eggs, add the milk and beat for an additional 30 seconds, until the eggs and milk are combined.
Pour the egg/milk over the top of the ‘strawberry sandwiches’.
Stand for 2 minutes.
Using Dancer^’s recipe for Cinnamon Sugar #41463, combine cinnamon and sugar to make Cinnamon Sugar.
Bake the ‘strawberry sandwiches’ in the oven until golden brown.
Sprinkle the ‘strawberry sandwiches’ with cinnamon sugar.
Garnish with fresh herbs and serve with maple syrup.
Mexican Chicken Soup with Rice (Caldo de Pollo con Arroz)
Category: soups-stews-and-chili
By Hilda

This Mexican soup is a delicious combination of two delicious classic ingredients. The broth includes a spicy homemade tomato sauce.

Ingredients:
2 cups water
1 cup uncooked white rice
5  tomatoes
½  onion, roughly chopped
2  chipotle peppers in adobo sauce
1 clove garlic
1 pinch ground black pepper
¼ cup vegetable oil
2  carrots, peeled and diced
1 cup chopped celery
1 quart chicken broth
1 cube chicken bouillon
½ pound fresh green peas
1  cooked chicken breast, shredded
1  avocado - peeled, pitted, and sliced
½ (8 ounce) package Monterey Jack cheese, diced

Directions:
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Place tomatoes in a pot with water to cover. Bring to a boil and cook until soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly. Peel and place in a blender; add onion, chipotle peppers, garlic, and black pepper. Blend until smooth. Strain mixture, discarding solids, for the sauce. Heat oil in a saucepan over medium-high heat. Add carrots and celery; saute until lightly browned, about 5 minutes. Pour in blended tomato sauce. Add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken breast; cook until heated through, about 3 minutes. Serve soup over a spoonful of rice; top with avocado slices and Monterey Jack cheese.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 424.5
Fat: 21.9 g
Saturated fat: 6.2 g
Carbohydrates: 42 g
Sugars: 5.4 g
Dietary fiber: 7 g
Protein: 16 g
Cholesterol: 31.9 mg
Sodium: 1006.8 mg
Croatian Cevapi
Category: everyday-cooking
By Mandyjya

My Croatian husband loves cevapi, so I tried making some for him and he loved them. I made it with beef and veal, which I know is not traditional, but it was so delicious! This recipe has become a staple in our house!

Ingredients:
½ pound lean ground beef
½ pound ground veal
½ cup dry bread crumbs
1 small onion, finely chopped
1  egg
2 tablespoons soda water
1 tablespoon seasoning blend (such as Vegeta®)
2 cloves garlic, minced
1 teaspoon baking soda
1 teaspoon paprika
1 pinch red pepper flakes
salt and ground black pepper to taste

Directions:
Line a baking sheet with parchment paper. Combine beef, veal, bread crumbs, onion, egg, soda water, seasoning blend, garlic, baking soda, paprika, red pepper flakes, salt, and pepper in a large bowl. Mix well. Shape into small sausages and place on the prepared baking sheet. Preheat an outdoor grill for high heat and lightly oil the grate. Grill sausages until browned, about 5 minutes per side.

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

Calories: 262.7
Fat: 12 g
Saturated fat: 4.5 g
Carbohydrates: 13.2 g
Sugars: 1.8 g
Dietary fiber: 1.3 g
Protein: 24.4 g
Cholesterol: 126.1 mg
Sodium: 1226.4 mg
Peppermint Chocolate Cookies


Ingredients:
character(0]

Directions:
PREHEAT oven to 350° F.  Place sheets on lightly floured cutting board.
PLACE peppermint candies in heavy-duty plastic bag.  Crush candies using rolling pin or other heavy object.
CUT each sheet into thirds lengthwise and then each third into 6 pieces.  You will have a total of 18 per sheet.  Sprinkle each sheet with half of crushed peppermint.  Gently press into dough. Place each piece 2 inches apart on ungreased baking sheets.
BAKE for 8 to 9 minutes or until cookies are set.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  Store in airtight container.
Pork Steak Dinner in a Dish


Ingredients:
potatoes, onion, mushrooms, garlic cloves, garlic powder, onion powder, salt, Worcestershire sauce, dried thyme, pepper

Directions:
In large skillet, brown pork steaks.
Add potatoes and onions.
In small bowl, mix soup, mushrooms, garlic, garlic powder, onion powder, salt, Worcestershire, thyme, pepper, and chicken stock pour over pork mixture.
Heat to boiling, reduce heat, cover, and simmer until tender, 60 to 65 minutes.
Rinse frozen veggies under running cold water to separate; add to pan.
Cover and simmer until peas and carrots are tender, 10 to 15 minutes.
Orange Pork Stir Fry With Broccoli in Lime Butter


Ingredients:
green onions, carrot, soy sauce, salt, broccoli florets, lime zest, butter, salt

Directions:
Heat the oil in a large skillet. Add the pork strips in a single layer and brown on one side and flip over. Cook 5 minutes.
Meanwhile, in a medium pot bring 3 cups of water to a boil. Add the broccoli florets and cook until crisp-tender. Drain; add the lime zest, butter and salt and toss to combine. Keep warm .
To pork in skillet, add the green onions and cook for 2 minutes.
Add the grated carrots and season with the soy sauce and salt if desired. Cook 5 minutes. Add the orange juice and cook for a few minutes to blend the flavors. Serve with steamed rice.
Honey French Dressing


Ingredients:
ketchup, Miracle Whip, honey, vinegar, salt, pepper, celery seed, onion powder, garlic powder

Directions:
Mix all ingredients as listed in a small bowl, or in blender.
Chill before using, and Enjoy!
If you prefer, try substituting fresh onion and garlic for the powdered, to taste.
Best Blue Cheese Bread......mmmmmmmmmmm!!


Ingredients:
butter, margarine, blue cheese, parmesan cheese

Directions:
Melt butter or margarine in pan; add blue cheese.
Stir until blue cheese is melted and smooth.
Take each dinner roll, and cut it into 6 pieces.
Oil an 8x8-inch (or similar size] pan or glass baking dish (glass baking dish is preferred].
Pour butter/blue cheese mixture into the baking dish.
Place the cut up pieces of dough into the baking dish, on top of the blue cheese/butter mixture, crowding the pieces so that they touch.
Bake according to packaged roll directions, usually 13-17 minutes, on about 350°-375°, or until golden brown on underside of pan (that is why it is good to use a glass dish, so you can lift it up to see if the underside is baked enough].
When done, invert baking dish and the easy blue cheesy bread should drop out easily--so that what was the "bottom" in the baking dish  becomes the "top"--serve immediately.
While it is still hot, sprinkle with parmesan cheese and serve (optional].
This is basically "pull apart finger food" and is absolutely delicious!
Cinnamon Mocha Sheet Cake


Ingredients:
butter, margarine, water, instant espresso powder, instant coffee powder, granulated sugar, brown sugar, all-purpose flour, cinnamon, baking soda, vanilla, milk, eggs, butter, margarine, brewed coffee, cinnamon, powdered sugar

Directions:
Melt the butter in saucepan.
Stir in cocoa, water and coffee. Beat until smooth.
Combine granulated and brown sugars, flour, cinnamon and baking soda.
Add the cocoa mixture, vanilla, milk, and eggs. Mix until well blended.
Pout into a greased 10 by 15-inch jelly roll pan (a cookie sheet with sides].
Bake at 350 F for 18 minutes or until done.
Cool in pan.
Make the icing by melting butter in saucepan. Stir in the cocoa, coffee and cinnamon with the milk.
Mix until smooth.
Slowly beat in the powdered sugar and mix until smooth.Ice the cake.
Cut into 32 pieces.
Fish Filet in Thai Coconut Curry Sauce
Category: world-cuisine
By barbara

You can use any type of fish filet for this delicious curry dish like halibut, tilapia, or cod. I have also cooked chicken in the same curry sauce before. Serve with plenty of rice.

Ingredients:
1 tablespoon olive oil
3  shallots, finely chopped
2 tablespoons red curry paste
1 (14 ounce) can coconut milk
1 cup chicken broth
½ teaspoon white sugar
salt and ground black pepper to taste
4  white fish filets
¼ cup chopped fresh cilantro
¼ cup green onions, chopped
½  lime, juiced
½  lime, cut into wedges

Directions:
Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary. Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet. Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.

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

Calories: 453.1
Fat: 26.1 g
Saturated fat: 19.4 g
Carbohydrates: 13.3 g
Sugars: 3 g
Dietary fiber: 2.1 g
Protein: 43.3 g
Cholesterol: 57.6 mg
Sodium: 2225.9 mg
Raspberry Sour Cream Pie


Ingredients:
frozen unsweetened raspberries, sugar, quick-cooking tapioca, lemon juice, cinnamon, sour cream, sugar

Directions:
In a kettle, combine frozen raspberries, sugar, tapioca and a little water (enough to cover bottom of pan]; cook slowly until raspberries thaw. Cook and stir for 3 minutes, then remove from heat and stir in lemon juice, cinnamon and sour cream.
Pour into unbaked pie shell. Cut top crust with cookie cutter shapes and arrange on top of filling.
Sprinkle top with sugar.
Bake at 425 for 15 minutes, then reduce heat to 375 and bake 35 minutes till crust is golden brown.
Cool, then keep refrigerated.
Peanut Butter Cup Cookies


Ingredients:
all-purpose flour, salt, baking soda, butter, white sugar, peanut butter, brown sugar, egg, vanilla extract, milk

Directions:
1. Preheat oven to 375 degrees F (190 degrees c].
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan (I use a teflon pan].
5. Bake at 375 degrees for about 8 minutes - NO LONGER!. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Pretzel Turtles®
Category: desserts
By Cacki

Quick and easy Turtles® candies!  Mini pretzels, caramel covered chocolate candies, and pecans make up this delicious treat.

Ingredients:
20 small mini pretzels
20  chocolate covered caramel candies
20  pecan halves

Directions:
Preheat oven to 300 degrees F (150 degrees C). Arrange the pretzels in a single layer on a parchment lined cookie sheet.  Place one chocolate covered caramel candy on each pretzel. Bake for 4 minutes.  While the candy is warm, press a pecan half onto each candy covered pretzel.  Cool completely before storing in an airtight container.

Prep time: 10 mins
Cook time: 4 mins
Total time: 14 mins
Yields: 20 candies

Calories: 81.7
Fat: 2.2 g
Saturated fat: 0.6 g
Carbohydrates: 14.1 g
Sugars: 2 g
Dietary fiber: 0.7 g
Protein: 1.7 g
Cholesterol: 0.4 mg
Sodium: 262.9 mg
Goat Cheese Pecan Tartlets


Ingredients:
fresh cranberries, sugar, water, cinnamon stick, nutmeg, bacon, eggs, heavy cream, milk, kosher salt, Tabasco sauce, Worcestershire sauce

Directions:
Preheat the oven to 350°F. Spray the insides of 18 cups in a muffin pan with nonstick cooking spray. Unroll the pie crusts and cut with a 3 1/2-inch biscuit cutter. Line the inside of the muffin pans with the crust circles and refrigerate until ready to fill. The crusts won’t go all the way to the top of the cups; this is fine.
Cook the cranberries: Combine the cranberries, sugar, water, cinnamon stick and nutmeg in a medium pot. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 8-10 minutes or until cranberries have cooked (some will have burst, some will remain whole] and mixture has thickened. Transfer to a medium bowl and set aside to cool.
Cook the bacon: Meanwhile, place the bacon in a medium skillet with 1/4 cup water. Bring the water to a simmer and cook the bacon over medium heat until water completely evaporates and the bacon gets crispy, 8-10 minutes. Drain on a paper-towel-lined plate.  Crumble and set aside.
Make the tartlet filling:  While the bacon is cooking, combine eggs, goat cheese, heavy cream, milk, pinch kosher salt, Tabasco and Worcestershire sauce in a blender container. Blend on the lowest setting until just smooth. Sprinkle a little less than a teaspoon of pecans and evenly divide the bacon inside each cup in the muffin pan. This will create wonderful flavor and texture. Fill each cup to about 1/4 inch below the top of the crust with the goat cheese mix and carefully place the pan in the center of the oven. Bake until the filling sets, about 12-14 minutes. Let cool on a rack for 15 minutes. Place a cookie sheet over the top of the pan and invert. Shake gently to loosen the tartlets; they should fall onto the pan.
Serve the tartlets:  Arrange the tartlets on a serving platter, cheese side up. Strain any excess liquid out of the cranberries and spoon a scant tablespoon of the berries on top of the tarts. Sprinkle with the remaining 1/2 cup of pecans. Use a pair of scissors to “cut” chives and place them on top, if desired. Serve immediately.
Asparagus Guacamole
Category: appetizers-and-snacks
By PEABOY

Guacamole without the fatty avocado.

Ingredients:
24 spears fresh asparagus, trimmed and coarsely chopped
½ cup salsa
1 tablespoon chopped cilantro
2 cloves garlic
4  green onions, sliced

Directions:
Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water. Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.

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

Calories: 35.1
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 7.4 g
Sugars: 3.1 g
Dietary fiber: 2.9 g
Protein: 3 g
Sodium: 199.2 mg
Tarte-Tatin: Tatin Pie


Ingredients:
butter, sugar, golden delicious apples, puff pastry, toffee ice cream, sugar, corn syrup, vanilla, baking soda

Directions:
Place a 12-inch nonstick skillet on the stove top on medium heat. Melt the butter with sugar and stir until it starts to caramelize, about 15 minutes. Remove from heat and let cool slightly. Preheat the oven to 350 degrees F.
In the same skillet, layer the apples in a circular pattern making sure they are tightly placed and cover the whole surface of the pan. Add another layer of apples and cover them with puff pastry dough folding the dough inside the edges of the pan.
Put the tatin pie in the oven and bake for 30 minutes or until the crust is golden brown.
Remove the tatin pie from the oven and let sit for 5 to 10 minutes before flipping the pie.
For Sponge Toffee:
Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved. Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes.
Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.
Let cool for about 30 minutes and break into pieces.
Chocolate Dipped Sponge Toffee:
Dip the sponge toffee in chocolate for a homemade crunchy treat.
Sponge Toffee Ice Cream:
Mix sponge toffee pieces into prepared ice cream.
Key Lime Martini


Ingredients:
vanilla vodka, Cointreau liqueur, fresh lime juice

Directions:
Combine ingreadients and shake for 30 seconds., Strain into chilled glass.
Best Ever Homemade Chili


Ingredients:
pink kidney beans, tomato sauce, diced tomatoes, onion, green pepper, cayenne pepper, Tabasco sauce, chili powder, Heinz ketchup, sugar

Directions:
Cook the ground chuck, onions, & pepper until done.
Add spices to the mixture and mix well.
Place in a LARGE Soup kettle and add the Beans, Tomatoes and Sauce.  Stir, then add the rest of the ingredients.
Cook on LOW to MED heat (no higher] for around 20 minutes, making sure you stir the bottom.  (Beans may stick].
Serve with Mexican Cornbread or Crackers.
Enjoy!
Cashew Chicken (From My Great Recipe Cards)


Ingredients:
boneless skinless chicken breasts, cornstarch, garlic clove, salt, curry powder, mushroom, butter, salted cashews, parsley

Directions:
Slice chicken breasts into strips about 1/2 inch wide.  Place into a bowl.  Add sherry, cornstarch, garlic, salt and curry powder, tossing well.  Set aside to marinate for 15 minutes.
Meanwhile saute mushrooms in 2 Tbsp of the butter for 2 minutes or until browned.  Remove from the pan.
Add the remaining butter to pan.  Over high head, add chicken slices.  Saute quickly for 5-10 minutes until pieces are golden.  Add mushrooms to chicken.  Toss over high heat for 30 seconds.
Add cream.  Cook, stirring, until cream is boiled down and thickened.  Transfer to a serving dish.  Sprinkle with cashews and parsley.
Serve over hot rice.
Vegan Barley Soup


Ingredients:
barley, garlic cloves, onion, carrot, parsnip, yellow potato, tomatoes with juice, fresh ground pepper, kale

Directions:
Rinse barley breifly in a fine mesh strainer and throw the barley in a pot. Cover  it with 3 to 4 cups of water and boil.
Meanwhile, wash and cut veggies.
When barley has finished, drain it in the mesh strainer, but do not rinse it.
Add veggies to the pot along with vegetable stock and garlic. Boil until veggies are begining to get tender (30 - 40 minutes].
Add tomatoes, barley, ground pepper and greens and bring to a boil.
When greens have wilted, removed from heat. Just before eating, stir in Bragg's liquid aminos.
Tequila Canyon


Ingredients:
triple sec, cranberry juice

Directions:
Add the first 3 ingredients into a highball filled with ice; stir.
Add in the pineapple and orange juices.
Garnish with a lime slice; serve with a stirrer.
Cheddar-Apple Soup


Ingredients:
butter, golden delicious apple, onion, carrot, flour, chicken broth, half-and-half, cinnamon, cayenne pepper, sharp cheddar cheese, salt

Directions:
In a 4 quart dutch oven, melt butter over medium-low heat.  Add apple and onion.  Cook 12 to 15 minutes, stirring frequently until soft but not brown.  Add carrot and cook 5 minutes more.
Increase heat to medium.  Add flour and cook for 1 minute, stirring constantly, until mixture thickens.  Add 1/2 cup of the broth, stirring constantly with a wire whisk until incorporate.  Add additional broth, 1/2 cup at a time, until all broth is incorporated.  Add apple juice.
Increase heat to high.  Heat soup to boiling, stirring occasionally.  stir well and add half-and-half, whipping cream and bay leaf.  Reduce heat to medium-low and simmer gently for 15 minutes.  Do not let boil or soup may curdle.
Remove bay leaf.  Add apple juice condentrate, cinnamon, and cayenne pepper.  Gradually stir in cheese until completely melted and smooth, about 8 minutes.
Denver Dip


Ingredients:
cream cheese, blue cheese, green onions, black pepper, garlic powder

Directions:
"Mix all ingredients and blend in food processor until smooth.  Chill at least 30 minutes in refrigerator. Serve with vegetables or on crackers."
Bear Claw French Toast


Ingredients:
milk, vanilla extract, eggs, butter, butter, brown sugar, cinnamon

Directions:
For the butter, mix butter, almond extract, brown sugar, cinnamon, and almonds together.
Mix milk, almond and vanilla extracts, and eggs together.
On a hot skillet put 1 tablespoon butter; then a tablespoon almonds; top with dipped bread and tap bread down so it makes contact with pan.
Repeat.
Serve with a tablespoon of prepared butter on side.
Canadian Spaghetti Carbonara


Ingredients:
spaghetti noodles, olive oil, onion, garlic cloves, eggs, parmesan cheese, fresh ground pepper, salt

Directions:
Cook spaghetti in boiling salted water. While pasta is cooking, heat olive oil in a skillet. Add chopped onion and minced garlic to the skillet.  Chop cooked bacon and add to skillet as well.  Chop red pepper into small pieces and add to skillet.  (Works better with smaller pieces.]  Sprinkle generously with pepper.  Cook until onion is soft (or a bit longer if you prefer].
Drain cooked spaghetti and return to pot over a medium heat.  Quickly add beaten eggs and toss well until noodles are coated.  Add parmesan and skillet mixture, tossing until mixed well.
Move to pasta bowl and top with more shredded parmesan.
Enjoy!
Apple and Celery Salad


Ingredients:
celery, apple, walnuts, pecans, mayonnaise, Boiled Salad Dressing, lettuce leaves

Directions:
Combine all ingredients and chill., Serve on lettuce leaves or mixed salad greens.
Chickpeas and Rice


Ingredients:
chickpeas, butter, olive oil, parsley, sun-dried tomatoes packed in oil, dried basil, dried oregano, salt, pepper, parmesan cheese, dried thyme, bay leaf, basmati rice, water

Directions:
Cook water, rice, thyme, and bay leaf and set aside.
Heat olive oil and half of the butter in a skillet and then add chickpeas.
When chickpeas start to lightly brown (about 5 mins] add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
Remove from heat and mix rice and chickpeas together until rice is a golden color.
Mix in remaining butter (cubed] and Parmesan cheese.
Chocolate Almond Frozen Yogurt


Ingredients:
cocoa powder, half-and-half, sugar, plain yogurt

Directions:
In a medium bowl;  whisk everything together until the sugar and cocoa dissolve.
Turn the ice cream machine on and pour mixture into the freezer bowl.
Let mix until thickened, about 25 to 30 minutes.
Place mixture in a freezer container and freeze until firm enough to scoop.
Garnish with a light dusting of cocoa powder. (optional].
Bedded Smoked Cod and Calamari


Ingredients:
squid rings, smoked cod, full-cream milk, water, asparagus spears, lettuce, cherry tomatoes, shallot, cracked pepper, fresh lemon, olive oil, sea salt

Directions:
Place milk shallots and water into frying pan bring to the boil.  Add cod for 5 minutes then remove it.  Take milk off the stove and stirring constantly add cheese, then peppers.  Simmer off the stove. Replace cod to continue cooking slowly.
Prepare asparagus by bending the stem and where it snaps discard the bottom bit (too woody].
In a small saucepan boil water then add asparagus and sea salt.
Boil for only 2 minutes then remove from water.
Prepare lettuce by shredding it.
Cut small tomatoes into 4 pieces.
Cook calamari in olive oil and lemon juice and pepper in a very hot skillet or frying pan for only 3 minutes.
Presentation: Place shredded lettuce on large plate first.
Then criss cross asparagus on top, spears out.
Place smoked cod on top of asparagus.
Then layer calamari over fish in a line.
Pour about 2-3 tablespoons of cheese sauce over whole meal.
Cracked pepper and salt if desired over that.
For personal interest this recipe has 9g carbs in it.