xiaoxl/recipe_data huggingface dataset:
Pineapple Sweet and Sour Seitan


Ingredients:
onion, garlic clove, gingerroot, unsweetened pineapple chunks, green bell pepper, red bell pepper, brown sugar, ketchup, light soy sauce, seitan, seitan, cornstarch, water

Directions:
Saute onion, garlic, and ginger.
When onion begins to get translucent, add pineapple, peppers, sugar, vinegar, ketchup, and soy sauce.
When this comes to a boil, add the seitan and the dissolved cornstarch.
Cook over high heat until the sauce thickens and the seitan is heated through.
Serve over brown rice.
Thai Curries


Ingredients:
coconut milk, boneless chicken breasts, beef, curry paste, peanut butter, cinnamon sticks, new potatoes, onions, roasted unsalted peanuts, fish sauce, lime juice, tamarind juice, palm sugar, brown sugar, shallots, chilies

Directions:
Heat oil in a large sauté pan or wok. Add the chicken or beef and cook until brown on the outside. Remove from heat and place on paper towel.
Open can of coconut milk without shaking it. Put curry paste, onion, and chilies if using in the wok on medium heat, and add the thick cream from the top 1/3 of the coconut can.  Let milk, onion, chilies and paste simmer until the paste releases its oil and the oil appears on top of the coconut milk.
Add meat and bring to a boil adding the remaining coconut milk. Then lower heat, add cinnamon sticks, cover, and let simmer until the meat is tender.
Add fish sauce, sugar, onions, potatoes, peanut butter, and limejuice.
Cover and cook on low heat for 15 to 20 minutes. Add peanuts.
Taste/add additional, fish sauce, sugar, or limejuice as needed.  Remove from heat and sprinkle with fried sliced shallots. Serve with or over Jasmine Rice.
Mango Corn Salsa
Category: appetizers-and-snacks
By FrackFamily5 CA—>CT

A prize winning salsa on my block!  Sweet with heat!! Serve with corn chips or use as a topping for grilled fish and meat.  This one is spicy...

Ingredients:
3  serrano peppers
¼ cup coarsely chopped red onion
1 bunch cilantro, chopped
2 small tomatoes, chopped
3 tablespoons rice vinegar
1 tablespoon olive oil
1  mango - peeled, seeded and diced
½ cup chopped green bell pepper
½ cup fresh corn kernels
¼ teaspoon ground cumin
½ teaspoon white sugar
salt and ground black pepper to taste

Directions:
Remove the stems from the serrano peppers and place the serranos (including seeds), the red onion, half the cilantro, and half the tomatoes into a food processor; process until smooth. Pour in the rice vinegar and olive oil; pulse until smooth. Stir together the remaining cilantro, the remaining tomatoes, the mango, green bell pepper, corn, cumin, and sugar in a medium bowl. Stir in the serrano pepper mixture. Season to taste with salt and black pepper. Chill for 1 hour before serving.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 2 cups

Calories: 47
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 7.5 g
Sugars: 4.5 g
Dietary fiber: 1.4 g
Protein: 0.9 g
Sodium: 7 mg
Spiced Brandy & Herb Pork Chops With Pineapple Salsa


Ingredients:
cider vinegar, pineapple tidbits, red bell pepper

Directions:
Mix Marinade Mix, oil, juice, vinegar and jalapeno peppers. Reserve 1/4 cup. Place pork chops in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes.
Meanwhile, mix pineapple, bell pepper and 2 tablespoons of the reserved marinade. Set aside. Remove pork chops from marinade. Discard any remaining marinade.
Grill pork chops over medium-high heat 5 to 7 minutes per side or until desired doneness, brushing with remaining 2 tablespoons marinade. Serve pork chops with Pineapple Salsa.
Simple Microwave Cooked Rice.


Ingredients:
water, water, butter, margarine, rice

Directions:
Place all in 1 1/2 qt microwavable bowl, cover with plastic wrap = tightly.
cook in microwave 18 t0 20 minutes at 30% power.  stir check for doneness. if not done cook another 2 minutes. when done, rice should have used up liquids. cover and let set for 5 minutes. fluff and use in your favorite recipe or eat with raisins, brown sugar and milk or cream.  yum!
Barbecued Baby Red Potatoes (Low Fat)


Ingredients:
olive oil, Dijon mustard, rosemary, thyme, paprika, black pepper, salt, potatoes

Directions:
Combine the oil mustard, rosemary, thyme, paprika, salt and pepper.  Add to potatoes and combine.
Cooking Methods:  I have cooked these potatoes in 2 layers of tin foil.  Takes roughtly 45 minutes ~or~ I have a small roasting pan that I will spray with Pam and put directly on the barbecue  ~or~  If I am rushed for time, I will pre-cook the potatoes in the microwave (5 - 8 minute] and finish cooking them on the barbecue.
Broccoli Rice Casserole by Minute® Rice
Category: trusted-brands-recipes-and-tips
By Minute Rice

The quintessential creamy side dish just perfect for dinner, an office potluck, or a holiday recipe idea.

Ingredients:
½ cup onion, chopped
2 tablespoons butter or margarine, divided
2 cups cooked Minute® White Rice
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10 ounce) package frozen chopped broccoli, cooked, well drained
1 cup cheese dip
½ cup fresh bread cubes

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook and stir onion in 1 tablespoon of the butter in large skillet on medium heat until tender. Add rice, soup, broccoli and cheese dip; mix lightly. Spoon into 1-1/2-quart casserole. Toss together remaining 1 tablespoon butter, melted, and bread cubes; sprinkle over casserole. Bake 30 to 35 minutes or until heated through.

Yields: 5 cups

Calories: 213.9
Fat: 9.7 g
Saturated fat: 5.3 g
Carbohydrates: 25.5 g
Sugars: 3 g
Dietary fiber: 1.1 g
Protein: 6.7 g
Cholesterol: 25.7 mg
Sodium: 663 mg
Grilled Peaches and Ice Cream
Category: trusted-brands-recipes-and-tips
By Target Test Kitchen

Warm, sweet peaches combine with cool, creamy ice cream to make a treat worth waiting all year for.

Ingredients:
4  fresh ripe peaches
Vegetable oil for brushing
8 scoops ice cream, such as Market Pantry Vanilla Bean or Sea Salt Caramel Pretzel Ice Cream

Directions:
Heat grill to medium-high. Cut peaches in half; remove pits. Brush cut sides with oil. Place cut-sides down on grill. Grill 3 to 4 minutes until grill marks appear. Brush tops with oil, turn over and move to indirect heat. Grill about 10 minutes longer until warm and tender. Serve warm peach halves topped with ice cream.

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

Calories: 64.6
Fat: 3.4 g
Saturated fat: 1.6 g
Carbohydrates: 7.9 g
Sugars: 7.4 g
Dietary fiber: 0.1 g
Protein: 0.7 g
Cholesterol: 9.2 mg
Sodium: 18.8 mg
Toaster Biscuits
Category: bread
By Bobbi Jo

Australian Toaster Biscuits are very similar to English crumpets. They are cooked inside metal rings on the top of a griddle. If you don't have crumpet rings you can make them out of aluminum foil. There are directions below.

Ingredients:
1 ½ teaspoons active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
3 cups unbleached flour
2 teaspoons salt
¾ cup milk (110 degrees F/45 degrees C)
2 tablespoons vegetable oil
¼ cup cornmeal

Directions:
In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. To make crumpet rings, cut aluminum foil into 7x12 inch pieces. Fold in half lengthwise and then in thirds, making 6 layers. Form into a 3 1/2 inch diameter circle and tape shut on the outside. In a large bowl, mix together flour and salt. Stir in the milk, oil and yeast mixture. Beat well until smooth. Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes. Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal. Heat a griddle or frying pan over medium low heat. Sprinkle cornmeal on the griddle and place the rings on the griddle. Deflate the batter by stirring. Pour 1/4 cup of batter into each ring. Cook slowly for about 10 minutes or until pale brown. Carefully remove the rings and turn the biscuits over. Bake on second side about 8 minutes or until light brown. Transfer to a rack to cool.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 20 biscuits

Calories: 196.3
Fat: 3.9 g
Saturated fat: 0.7 g
Carbohydrates: 33.7 g
Sugars: 1.4 g
Dietary fiber: 1.3 g
Protein: 6 g
Cholesterol: 1.5 mg
Sodium: 474.8 mg
Linguine with Clam Sauce


Ingredients:
olive oil, onion, garlic, clams, dried parsley, oregano, dried basil, red pepper flakes, salt, pepper, linguine

Directions:
Heat oil in skillet over menium heat., Add onion and chopped garlic and cook till the onion is tender., Add clam juice to skillet and add all the seasonings., Simmer over low for 5 minutes., When pasta is ready, add clams, and remove from heat., Pour sauce over drained pasta, toss together.
Artichoke Flatbread Grilled


Ingredients:
olive oil, fresh spinach, tomatoes, salt, pepper

Directions:
Lightly brush both sides of 4 whole wheat flatbreads with olive oil.  Grill directly over medium heat for 2 minutes to toast.  Remove from grill.
Divide fresh spinach, garlic and herb goat cheese, marinated artichoke hearts and tomato among flatbreads.  Grill about 2 minutes more or until bottoms are browned and toppings are heated through.
Sprinkle with salt, pepper, and pizza seasoning.
Besciamella - Bechamel Sauce


Ingredients:
milk, butter, wheat flour, fine salt, ground nutmeg

Directions:
Heat the milk on low heat making sure that it doesn't boil.
In another small saucepan melt the butter. (Be carefull: do not let it brown.].
Slowly add the sifted flour, stirring with a whisk. Cook it for a few minutes,  stirring constantly, always being carefull don't let it brown or crispy.
That's the "roux", as the French call it.
Now remove it from the heat, slowly add the hot milk, stirring with a wooden spoon.
Put the saucepan on medium heat, until it boils, add a pinch of salt and a pinch of nutmeg. Then simmer for 15 minutes while covered, or until the sauce doesn't look thick, stirring from time to time.
Your Bechamel Sauce is ready!
Sizzling Franks With Grilled Corn and Black Beans


Ingredients:
fresh corn, red onion, red bell pepper, black beans, chunky salsa, fresh cilantro

Directions:
Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Brush corn with 1 tablespoon of the oil. Grill corn and franks 10 minutes, or until corn is tender and franks are hot.
Heat remaining 1 tablespoon oil in medium saucepan over medium-high heat. Add onion; cook and stir 3 minutes. Stir in bell pepper; cook and stir 2 minutes. Add beans and salsa. Cover; simmer 5 minutes, or until heated through.
Cut corn from cobs; discard cobs. Stir corn into bean mixture. Serve with grilled franks. Top with cilantro, if desired.
Salmon with Mustard-Cream Sauce
Category: trusted-brands-recipes-and-tips
By Philadelphia Cooking Creme

In this super quick preparation, salmon fillets are brushed with Dijon mustard and quickly grilled, then served with a creamy mustard sauce with herbs and garlic.

Ingredients:
1 (270 g) tub PHILADELPHIA Herb & Garlic Cooking Creme Cream Cheese Product
½ cup 25%-less-sodium chicken broth
3 tablespoons grainy Dijon mustard, divided
6 (4 ounce) salmon fillets, skin removed

Directions:
Heat greased barbecue to medium heat. Cook and stir cooking creme, broth and 1 Tbsp. mustard in saucepan on medium heat 3 min. or until heated through. Remove from heat; cover to keep warm. Brush fish with remaining mustard; grill 2 to 3 min. on each side or until fish flakes easily with fork. Serve with warm sauce.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 250
Fat: 12.3 g
Saturated fat: 5 g
Carbohydrates: 5.8 g
Sugars: 0.1 g
Protein: 27.3 g
Cholesterol: 72 mg
Sodium: 581.4 mg
Mexicali Macaroni Pie


Ingredients:
shell macaroni, eggs, parmesan cheese, margarine, butter, cottage cheese, ground beef, onion, tomato sauce, red kidney beans, green chili peppers, chili powder, monterey jack cheese, lettuce

Directions:
Preheat oven to 350°F.
Cook pasta according to package directions and drain.
Combine 1 beaten egg, Parmesan, butter in a medium bowl.  Add pasta, toss to coat.
Press pasta mixture into the bottom and sides of a greased 9-inch pie plate, to form a crust.
Combine 1 beaten egg and cottage cheese in a small bowl.  Spread over the pasta crust and set aside.
Cook meat and onion in a skillet until the meat is brown.
Add tomato sauce, kidney beans, diced green chili peppers, and chili powder to meat mixture.  Cook until heated through.
Spoon meat mixture over cottage cheese layer.
Bake uncovered for 20 minutes at 350°F  Sprinkle with cheese and cook another 5 minutes, or until cheese is melted.
Top with chopped tomato and lettuce.  Let stand 5 minutes before serving.
Easy Quinoa and Edamame Salad
Category: salad
By Plant Based Life

This quinoa and edamame salad is a superfood dream! Packed full of flavor and nutrients, you will want to make this time and time again! This salad can be made as a main dish, side dish, potluck, meal prep--it's pretty much a perfect salad!

Ingredients:
¼ cup olive oil
¼ cup rice wine vinegar
1 tablespoon maple syrup
1 tablespoon toasted sesame oil
1 ½ teaspoons liquid aminos (such as Bragg®)
1 teaspoon freshly squeezed lemon juice
1 clove garlic, minced
¼ teaspoon red pepper flakes
salt and ground black pepper to taste
1 ½ cups cooked quinoa
1 cup shelled edamame
½ cup chopped red bell pepper
½ cup chopped Persian cucumber
½ cup shredded carrot
½ cup sliced green onion
½ cup dried cranberries
¼ cup slivered almonds

Directions:
Combine olive oil, vinegar, maple syrup, sesame oil, liquid amino, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake dressing until fully blended. Place cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour. Garnished with slivered almonds to serve.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 5 servings

Calories: 326.9
Fat: 19.6 g
Saturated fat: 2.3 g
Carbohydrates: 32.3 g
Sugars: 12 g
Dietary fiber: 5 g
Protein: 8.3 g
Sodium: 92.2 mg
U.p. North Chili


Ingredients:
onion, kidney beans, stewed tomatoes, sugar, water, pasta

Directions:
Brown  ground sirloin very well; add chopped onion.
Cook until tender.
Add the chili mix and the sugar.
Add the sloppy joe mix.
Add the drained kidney beans, stewed tomatoes (chopped up], and the water.
After it comes to a boil, reduce the heat to low; add the pasta.
Simmer until the pasta is tender.
Serve with crackers or cornbread.
Roast in a Slow Cooker
Category: everyday-cooking
By Sue Farnsworth Sattel

My teens aren't crazy about roasts, but this is one that they love! It does have a touch of sweetness to the gravy, so it might not be for you if you are a lover of spicy foods.

Ingredients:
1 (3 1/2) pound boneless beef chuck roast
1 (14.5 ounce) can cream of mushroom soup
1 (14.5 ounce) can beef gravy ( such as Campbell's® Franco-American®)
½ cup brown sugar
1 (1 ounce) package dry onion soup mix
2 tablespoons distilled white vinegar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons all-purpose flour, or as needed

Directions:
Put roast in slow cooker crock. Stir cream of mushroom soup, beef gravy, brown sugar, dry onion soup mix, vinegar, soy sauce, Worcestershire sauce, salt, and pepper together in a bowl; pour over the roast. Cook on High for 6 to 7 hours or on Low for 12 to 14 hours. Remove roast to a platter. Ladle liquid from the slow cooker into a saucepan and bring to a boil. Sprinkle flour into the liquid and stir; cook until the liquid thickens into a gravy, about 5 minutes. Serve gravy with the roast.

Prep time: 10 mins
Cook time: 6 hrs 5 mins
Total time: 6 hrs 15 mins
Yields: 1 roast

Calories: 659.9
Fat: 45.9 g
Saturated fat: 17.5 g
Carbohydrates: 24 g
Sugars: 14.5 g
Dietary fiber: 0.5 g
Protein: 36.2 g
Cholesterol: 143.9 mg
Sodium: 1279.7 mg
Quick Moroccan Chickpea and Vegetable Couscous


Ingredients:
unsalted butter, couscous, onion, carrots, salt, garlic, ground coriander, ground ginger, chickpeas, low sodium chicken broth, parsley, mint leaf, ground black pepper, lemon

Directions:
Melt 2 tablespoons butter in a large skillet over medium-high heat. When the foaming subsides, add the couscous and cook, stirring frequently with a heatproof rubber spatula or wooden spoon, until some grains are just beginning to brown, about 3 minutes. Scrape the grains from the skillet into a large bowl and return the pan to medium heat.
. Add the remaining 2 tablespoons butter to the empty pan. Once the butter melts, add the onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until the onion softens and begins to brown, about 5 minutes. Stir in the garlic, coriander, and ginger and cook until fragrant, about 30 seconds. Add the chickpeas, broth, and 2 cups water, increase the heat to medium-high, and bring to a boil.
Stir in the peas and pour the mixture over the toasted couscous; cover tightly with plastic wrap and allow to sit for 12 minutes. Remove the plastic wrap, add the herbs, and fluff the grains with a fork. Adjust the seasonings with salt and pepper to taste. Serve immediately, accompanied by lemon wedges.
Homemade Marshmallow Bald Eagles
Category: desserts
By SHORECOOK

These cute little eagles made with marshmallows, coconut, and chocolate can be served on their own or used as cupcake toppers. A treat not just for Philadelphia Eagles fans - they are a great dessert on patriotic holidays like 4th of July.

Ingredients:
1 (12 ounce) package confectioners' coating (such as Wilton® Candy Melts®)
12  marshmallows
1 (7 ounce) package sweetened flaked coconut
¼ cup semisweet chocolate chips
12  mint sandwich cookies (such as Oreo®)
12  whole cashews

Directions:
Place white confectioners' coating in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Insert a toothpick into the marshmallows and dip them into the melted white chocolate. Then roll in coconut and place on the mint sandwich cookie. Using kitchen shears, cut a slit and place a cashew where the beak should go. Melt the chocolate chips. Using a toothpick, draw a dot with a line over it on each side of the eagle's head for the eyes.

Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 12 eagles

Calories: 329
Fat: 17.8 g
Saturated fat: 11.1 g
Carbohydrates: 41.5 g
Sugars: 33.2 g
Dietary fiber: 2.3 g
Protein: 3 g
Cholesterol: 6 mg
Sodium: 161.2 mg
Asian Rainbow Trout
Category: world-cuisine
By KerriJ

This delicious, simple recipe that I put together after asking various people what to do with rainbow trout!  The soy sauce can be adjusted to taste.  My family loves this with steamed rice and snow peas.

Ingredients:
4 (6 ounce) fillets boneless, skinless rainbow trout
2 teaspoons soy sauce
salt and pepper to taste
1 teaspoon white sugar
1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4  green onions, chopped

Directions:
Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside. Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

Prep time: 20 mins
Cook time: 7 mins
Total time: 27 mins
Yields: 4 servings

Calories: 222.1
Fat: 7 g
Saturated fat: 1.4 g
Carbohydrates: 2.7 g
Sugars: 1.5 g
Dietary fiber: 0.4 g
Protein: 34.9 g
Cholesterol: 99.1 mg
Sodium: 204.1 mg
Berbere


Ingredients:
ground allspice, ground cardamom, ground cinnamon, ground cloves, ground coriander, ground cumin, ground fenugreek, ground nutmeg, ground black pepper, ground turmeric, ground cayenne pepper, paprika, salt, fresh ginger, onions, shallots, garlic, water, red wine

Directions:
In a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching.
Remove from heat and allow to cool.
If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.
Store the berbere powder in a tightly-sealed container.
If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine].
Grind together in a blender or with a mortar and pestle.
Store the berbere paste in a tightly-sealed container.
Whole Wheat Zucchini Bread
Category: bread
By Sallie Hagen

I took an old favorite and juiced it up by cutting the white sugar completely, replacing with honey and brown sugar to reduce the total sweetener by half.  I also cut the oil back to 25 percent and introduced one-third whole wheat flour.  The results are in; it's even better than the original! I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy.  This is a large batch recipe, but you can easily cut it in half.

Ingredients:
6  eggs, beaten
1 cup honey
1 cup packed brown sugar
½ cup canola oil
1 teaspoon vanilla extract
2 cups whole wheat flour
4 cups all-purpose flour
2 tablespoons ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 cups grated zucchini
1 cup chopped walnuts  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans and set aside. In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans. Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 3 - 8x4 inch loaves

Calories: 189.9
Fat: 6.4 g
Saturated fat: 0.7 g
Carbohydrates: 30.6 g
Sugars: 14.1 g
Dietary fiber: 1.8 g
Protein: 4.1 g
Cholesterol: 31 mg
Sodium: 242.1 mg
Savory Monkey Bread
Category: bread
By poppy

A full recipe of monkey bread is in a Bundt® cake pan or mold pan. Cut recipe in half to bake in a smaller metal mold or iron skillet. May be made the night before serving.

Ingredients:
1 cup butter, melted
¼ cup chopped fresh parsley
2 tablespoons finely chopped onion
1 tablespoon chopped fresh dill
2 (7.5 ounce) cans refrigerated buttermilk biscuit dough (such as Pillsbury®)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Stir melted butter, parsley, onion, and dill together in a bowl. Dunk biscuit halves into the butter mixture to coat; arrange into a tube-cake pan. Bake in preheated oven until dough is cooked through and golden brown on top, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 10 servings

Calories: 301.4
Fat: 24.2 g
Saturated fat: 13.2 g
Carbohydrates: 18.8 g
Sugars: 3.3 g
Dietary fiber: 0.4 g
Protein: 3.1 g
Cholesterol: 49.2 mg
Sodium: 557.5 mg
Miso Glazed Salmon


Ingredients:
white miso, sugar, seasoned rice vinegar, fresh ginger, salmon steaks, green onion

Directions:
Preheat broiler.
Lightly spray rack in broiling pan with nonstick cooking spray.
In small bowl, mix miso, sugar, vinegar, ginger, and 1 tbls. of water; set aside.
Place salmon steaks on rack in broiling pan.
With broiling pan at closest position to source of heat, broil salmon 5 minutes.
Remove pan from broiler and spread half of miso mixture on salmon; broil 1 minute longer.
Remove pan from broiler; turn salmon over and top with remaining miso mixture.
Broil salmon 3 to 4 minutes longer, until miso mixture is bubbly and salmon flakes easily when tested with a fork.
Sprinkle with green onion before serving.
Makes 4 main dish servings.
Enjoy!