xiaoxl/recipe_data huggingface dataset:
Chocolate Chip Cookie Bars


Ingredients:
unsalted butter, brown sugar, eggs, pure vanilla extract, all-purpose flour, baking soda, salt

Directions:
Preheat oven to 350.
Grease or spray a 9 x 13 inch pan. Melt the butter in a small saucepan. Cool. Whisk the cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 25 minutes. Cool completely. Cut into 24 pieces and serve.
Mom's Best Waffles
Category: breakfast-and-brunch
By Love

My mom makes the best waffles and I thought I'd share the recipe with the world!

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons white sugar
1 teaspoon salt
2 cups milk
2  eggs
2 tablespoons vegetable oil

Directions:
In a large bowl, stir together flour, baking powder, sugar and salt. Add milk, eggs and oil; mix well. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 409.6
Fat: 12.3 g
Saturated fat: 3.5 g
Carbohydrates: 60.3 g
Sugars: 12.3 g
Dietary fiber: 1.7 g
Protein: 13.6 g
Cholesterol: 102.8 mg
Sodium: 847.5 mg
Potato Fish Chowder
Category: soups-stews-and-chili
By Donna Nagel Roberts

Something warm on those cold winter days! I've used this recipe to also make oyster stew. It turned out better than expected.

Ingredients:
2 tablespoons butter
1 small onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
3 tablespoons all-purpose flour
2 (8 ounce) bottles clam juice
2 cups water
4  potatoes, cut into cubes
1  bay leaf
½ teaspoon dried thyme
1 pound cod fillets, cut into chunks
1 cup whole milk
salt and ground black pepper to taste

Directions:
Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes. Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes. Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes. Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 381.2
Fat: 8.8 g
Saturated fat: 5 g
Carbohydrates: 47.4 g
Sugars: 5.5 g
Dietary fiber: 5.5 g
Protein: 28 g
Cholesterol: 73.6 mg
Sodium: 404.3 mg
Grandma Ruby's Prune Cake
Category: trusted-brands-recipes-and-tips
By Sunsweet

Just like Grandma used to make! The sauce pulls everything together for the perfect treat!

Ingredients:
2 cups Sunsweet® Amaz!n™ Prunes, pitted
2 ½ cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
2 cups granulated sugar
3  eggs
2 tablespoons butter
1 cup Sunsweet® Amaz!n™ Prune Juice
1 tablespoon baking soda
½ cup butter
1 cup granulated sugar
1 tablespoon white corn syrup or honey
½ cup whipping cream
½ teaspoon baking soda

Directions:
Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper. Add prunes to a saucepan; cover with water and bring to a boil. Remove from heat and let stand for 10 minutes. Strain any excess water. Mash prunes and set aside. In a bowl, stir flour with cinnamon, cloves and nutmeg; set aside. In a separate bowl, beat sugar with eggs and 2 tablespoons butter until blended. In a measuring cup, mix prune juice with 1 tablespoon baking soda. Stir into mixture alternating with flour mixture. Stir in mashed prunes. Transfer to prepared baking pan. Bake for 30 to 35 minutes or until tester inserted into center comes out clean. Cool for 15 minutes. Remove from pan and cool completely on rack. Meanwhile, prepare the sauce. Sauce: Add 1/2 cup butter, sugar, syrup, cream and 1/2 teaspoon baking soda to a small saucepan set over medium heat; bring to a boil. Boil for 2 minutes. Cut cake and serve with warm sauce.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 16 servings

Calories: 386.2
Fat: 11.2 g
Saturated fat: 6.6 g
Carbohydrates: 69.8 g
Sugars: 38 g
Dietary fiber: 2.5 g
Protein: 4.1 g
Cholesterol: 64.1 mg
Sodium: 331.3 mg
Simple Garlic Shrimp
Category: seafood
By Chef John

If you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!

Ingredients:
1 ½ tablespoons olive oil
1 pound shrimp, peeled and deveined
salt to taste
6 cloves garlic, finely minced
¼ teaspoon red pepper flakes
3 tablespoons lemon juice
1 tablespoon caper brine
1 ½ teaspoons cold butter
⅓ cup chopped Italian flat leaf parsley, divided
1 ½ tablespoons cold butter
water, as needed

Directions:
Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute. Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste. Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

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

Calories: 195.9
Fat: 12 g
Saturated fat: 4.7 g
Carbohydrates: 2.9 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 19.1 g
Cholesterol: 188.1 mg
Sodium: 243.7 mg
Cranberry Chicken


Ingredients:
boneless skinless chicken breasts, jellied cranberry sauce

Directions:
Place chicken breasts in a glass or other non-reactive casserole dish.
In a mixing bowl, combine the soup mix, cranberry sauce, and dressing.
Pour over the chicken breasts. Cover with plastic wrap and refrigerate for at least 8 hours.
Cover loosely with foil. Bake at 350 F and bake for 45 min, or until done.
Garbanzo Chipotle Soup (Chowder)


Ingredients:
garbanzo beans, onion, garlic cloves, roma tomato, cilantro, water, chilies, salt

Directions:
In a casserole add oil or butter and saute the onions, and garlic on med heat until they have a translucent color. Add tomatoes cilantro and the garbanzo beans and cook for 10 minutes.
Add the water and salt to taste stirring well all the ingredients in the Casserole, cover it with a lid and cook for 10 more minutes or until the garbanzos are soft.
Blend half of the soup and the chipotles . Combine everything in the casserole and mix well,  let the soup sit for 5 minutes over low heat. Ready to serve Buen Provecho!
Mini Brownie Turkeys
Category: desserts
By Kim's Cooking Now

Miniature brownies are the perfect little bite, and dressing them up for Thanksgiving makes a fun project to do with your kiddos or grands! Makes a great kid-friendly addition to your Thanksgiving dessert table.

Ingredients:
nonstick cooking spray (such as BakeEasy®)
¼ cup butter, softened
½ cup white sugar
1  egg
½ teaspoon vanilla extract
¼ cup all-purpose flour
3 tablespoons unsweetened cocoa powder
⅛ teaspoon baking powder
⅛ teaspoon salt
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 ½ tablespoons milk
1 cup powdered sugar
12  red candy-coated chocolate pieces (such as M&M's®)
60  candy corn, or as needed
24  candy eyeballs

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup mini muffin tin with cooking spray. Cream 1/4 cup butter and sugar together in a bowl with an electric mixer. Add egg and vanilla extract; mix well. Stir flour, cocoa powder, baking powder, and salt together in a separate bowl. Add flour mixture to butter mixture and mix until batter is smooth. Divide batter evenly among the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 14 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Meanwhile, combine butter, cocoa powder, and milk in a bowl and mix with an electric mixer until smooth. Gradually add powdered sugar and mix until frosting is smooth and fluffy. Spoon frosting in a piping bag fitted with a Wilton #10 tip. Pipe a circle of frosting near the bottom half of each mini brownie to create the turkey's head. Add two candy eyes. Add 1 red chocolate piece to form the beak. Pipe 5 lines of frosting in the shape of a semi-circle formation coming up from the head. Place a piece of candy corn on each of the 5 lines to form the turkey's feathers.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 10 mins
Yields: 12 mini brownies

Calories: 200.8
Fat: 8.2 g
Saturated fat: 4.7 g
Carbohydrates: 32.3 g
Sugars: 26.8 g
Dietary fiber: 1 g
Protein: 1.5 g
Cholesterol: 33.6 mg
Sodium: 86 mg
Steak Fajitas
Category: world-cuisine
By Becky

Beef fajitas are delicious served with a lot of condiments on the side. My favorites are guacamole, extra cilantro, and beans and rice!

Ingredients:
1 pound lean steak, cut into strips
½ cup fresh lime juice
½ tablespoon ground black pepper
1 tablespoon chopped fresh cilantro
2 tablespoons vegetable oil
1 large onion, cut into thin strips
1  julienned green bell pepper
2  lemons, quartered
salt and pepper to taste
6 (12 inch) flour tortillas

Directions:
Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside. Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs 40 mins
Yields: 4 servings

Calories: 896.1
Fat: 37.8 g
Saturated fat: 11.1 g
Carbohydrates: 103.9 g
Sugars: 6.2 g
Dietary fiber: 9.5 g
Protein: 37.8 g
Cholesterol: 76 mg
Sodium: 1181.6 mg
Sweet and Butter Toast


Ingredients:
butter, sugar, cinnamon

Directions:
Put bread in toaster and toast it for however long you would like.
Spread butter across bread with as much as you want.
Sprinkle sugar over toast; lean toast over so excess sugar will fall off.
Sprinkle cinnamon over toast; lean toast over so excess cinnamon will fall off.
Japanese Steakhouse Golden Shrimp
Category: world-cuisine
By nriffer

I've messed with this recipe for years trying to find the perfect golden sauce. This is it! Make the sauce the night before you cook the shrimp.

Ingredients:
2  egg yolks
1 ¼ cups canola oil
1 tablespoon seasoned rice vinegar
¼ teaspoon salt
¼ teaspoon garlic powder, or more to taste
3  saffron threads, crushed, or to taste
1 pound large shrimp, peeled and deveined
1 tablespoon butter, or to taste
1 splash white cooking wine

Directions:
Whisk egg yolks until smooth. Slowly drizzle the oil, a few drops at time, whisking continuously, until mixture resembles a thick custard. Slowly add rice vinegar, salt, garlic powder, and saffron, mixing until well combined. Cover your golden sauce and refrigerate until flavors meld, 8 hours to overnight. Place shrimp on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pat dry with paper towels. Melt butter in a large skillet over medium-low heat. Arrange shrimp in a circle in the skillet, with tails touching. Spoon about 1 heaping teaspoon golden sauce over each shrimp. Add white wine; cover with a lid and steam until sauce becomes fluffy, 5 to 7 minutes. Remove shrimp carefully with a slotted spatula onto serving plates.

Prep time: 15 mins
Cook time: 5 mins
Total time: 8 hrs 20 mins
Yields: 8 servings

Calories: 385.1
Fat: 38 g
Saturated fat: 4 g
Carbohydrates: 0.4 g
Sugars: 0.1 g
Protein: 9.9 g
Cholesterol: 141.3 mg
Sodium: 184.4 mg
Eggplants Stuffed With Tuna and Bulgur


Ingredients:
eggplants, olive oil, onion, garlic cloves, green bell peppers, canned tuna, bulgur, fresh thyme leave, fresh basil, sea salt, black pepper, lemon, parmesan cheese

Directions:
Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a ¼ inch rim around each. 100 g of the scooped out flesh chop in a food processor. Set aside.
Grease the scooped out aubergine halves inside and outside with 1 tablespoon of olive oil and season with salt. Place them on a large baking sheet lined with parchment paper and bake in the oven for 20 minutes at 200 ° Celsius Remove from the oven, set aside.
Sauté onion and garlic in 1 tablespoon olive oil, stirring occasionally, for 4-5 minutes until soft. Add the chopped eggplant flesh and continue to sauté for 5 minutes until the eggplant pieces are soft. If necessary, add a little water.
Add sliced green peppers, sauté for 5 minutes until tender.
Add tuna chunks and cooked bulgur. Break down larger tuna chunks, stir the mixture to combine.
Add thyme and basil leaves, sea salt, pepper and lemon zest, mix to combine.
Stuff evenly the scooped out eggplant halves with the tuna and bulgur mixture. Sprinkle with grated Grana Padano or Parmesan cheese and the remaining olive oil. Bake in the oven at 200°C for about 10 minutes until cheese becomes golden-brown.
Serve hot or at room temperature.
Orange Creamsicle Frozen Yogurt


Ingredients:
half-and-half, sugar, plain yogurt, Grand Marnier, orange, zest of

Directions:
In a medium bowl;  whisk everything together until the sugar dissolves.
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 orange slices. (optional].
Isle of Man Mature Cheddar Flapjacks


Ingredients:
butter, honey, porridge oats

Directions:
Put butter, cheddar and honey into a saucepan over low heat; stir until melted.
Add oats and blend thoroughly.
Press mixture into well-greased 18cm square tin.
Bake in 180C/350F oven or gas mark 4 for 25 minutes or until golden brown.
Cut into fingers while still warm.
Allow to cool before removing from baking tin. Store in airtight container.
Enjoy!
Thai Shrimp and Snow Peas
Category: world-cuisine
By Mark Whitnell

Spicy Thai shrimp and snow peas. Serve with rice and garnish with sprouts.

Ingredients:
½ cup lemon juice
¼ cup soy sauce
2 tablespoons brown sugar
2 teaspoons fish sauce
1 teaspoon red pepper flakes, or to taste
½ teaspoon cornstarch, or as desired  (Optional)
6 tablespoons olive oil, divided
10 cloves garlic, minced
2  jalapeno peppers, seeded and chopped
10  whole black peppercorns
2  onions, sliced
2 (6 ounce) packages frozen sugar snap peas, thawed
12  cherry tomatoes
1  yellow bell pepper, thinly sliced
1  red bell pepper, thinly sliced
1  green bell pepper, thinly sliced
2 pounds fresh shrimp, peeled and deveined
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
2 cups cooked long-grain rice
1 cup fresh bean sprouts, or to taste

Directions:
Bring lemon juice, soy sauce, brown sugar, fish sauce, red pepper flakes, and cornstarch to a simmer in a saucepan over medium heat until sauce is thickened, 3 to 5 minutes. Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add garlic, jalapeno peppers, and peppercorns; cook and stir until fragrant, 1 to 2 minutes. Add remaining olive oil, onions, snap peas, cherry tomatoes, yellow bell pepper, red bell pepper, and green bell pepper; cook and stir until peppers are tender, about 8 minutes. Add shrimp, cilantro, and mint; cook and stir until shrimp is bright pink on the outside and the meat is opaque, 2 to 3 minutes. Place shrimp mixture on a serving platter with rice and bean sprouts; pour sauce on top.

Prep time: 20 mins
Cook time: 14 mins
Total time: 34 mins
Yields: 8 servings

Calories: 346.2
Fat: 11.6 g
Saturated fat: 1.8 g
Carbohydrates: 35.7 g
Sugars: 7.8 g
Dietary fiber: 5.2 g
Protein: 24.4 g
Cholesterol: 172.8 mg
Sodium: 750.5 mg
Slow Cooker Barbequed Beef Ribs
Category: main-dish
By sharron

Beef ribs with a homemade BBQ sauce in a slow cooker (or on top of stove, if you have the time). Very, very good made on High for 4 hours...better on Low for 8. Serve over hot cooked rice.

Ingredients:
1 cup water
1 cup ketchup
1 (6 ounce) can tomato paste
¾ cup brown sugar
½ cup vinegar
2 tablespoons prepared mustard
1 tablespoon salt
2 pounds beef back ribs

Directions:
Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt. Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 4 servings

Calories: 1034.5
Fat: 76.1 g
Saturated fat: 31.7 g
Carbohydrates: 50.2 g
Sugars: 45.3 g
Dietary fiber: 2.2 g
Protein: 39 g
Cholesterol: 165.6 mg
Sodium: 2965.4 mg
Rob's Jalapeno Jelly


Ingredients:
green bell peppers, pepper, apple cider vinegar, sugar

Directions:
In a blender combine Jalapenos and Cider Vinegar then puree until smooth.
Combine puree with remaining vinegar and sugar.
Bring to a boil over high heat and boil for 10 minutes stirring frequently.
Add Sure-Gell and continue to boil for 1 minute stirring constantly.
Remove from heat and skim foam if necessary.
Stir in food coloring till eye appealing.
Ladle jelly into clean hot jars, leaving ¼ inch head space.
Process using hot water bath technique.
Makes 5 (8oz] half pints.
Sweet and Mild Cooked Tomato Salsa
Category: appetizers-and-snacks
By gapch1026

When fresh tomatoes from my garden start ripening faster than I can eat them fresh, I make this salsa. I modified the recipe to match my taste for sweet salsa with just a bit of zip. I freeze peeled tomatoes so that I can have the garden-fresh taste in winter, too.

Ingredients:
8  tomatoes, peeled and coarsely chopped
½  onion, chopped
1 (4 ounce) can diced green chilies
¼ cup white vinegar
2 tablespoons brown sugar
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon ground coriander
salt to taste
hot pepper sauce to taste

Directions:
Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 4 cups

Calories: 10.7
Fat: 0.1 g
Carbohydrates: 2.5 g
Sugars: 1.8 g
Dietary fiber: 0.5 g
Protein: 0.3 g
Sodium: 43.8 mg
Kaiserschmarren


Ingredients:
eggs, milk, white sugar, salt, all-purpose flour, raisins, butter, confectioners' sugar, applesauce

Directions:
Beat the egg whites in a clean bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Beat the egg yolks in a separate bowl until smooth; mix in the milk, sugar, salt, flour, and raisins until just moistened. Fold in the egg whites.
Melt the butter in a large skillet over medium heat. Pour the batter into the skillet and cook until golden brown; flip and cook until set on the other side, about 1 minute. Tear the kaiserschmarren into pieces using two forks and continue cooking until golden brown, about 2 minutes. Sprinkle with confectioners' sugar to garnish and serve with applesauce.
Broiled Shrimp With Tunisian Spice


Ingredients:
shrimp, garlic cloves, olive oil, cumin, ground ginger, paprika, cayenne, cilantro, lemon wedge

Directions:
Using a sharp knife, butterfly the shrimp by splitting them down the middle - but not all the way through, leaving the tails intact (the original recipe said to just use kitchen scissors and cut them down the middle and leave the tails intact. . up to you which method to use].
Lay the shrimp in a single layer in a large shallow dish. In small bowl, mix remaining ingredients, except lemon wedges. Pour over shrimp and let marinate for 2 hours.
Preheat broiler. Broil shrimp for 4 minutes or until pink. Serve with lemon wedges.
Linny's Breakfast Potatoes


Ingredients:
extra virgin olive oil, unsalted butter, potatoes, bacon, dried basil, crushed red pepper flakes, parmesan cheese, romano cheese

Directions:
Over medium-high heat melt olive oil & butter in large non-stick skillet.
Add potatoes, bacon, peppers & onions.
After about 3 minutes (when peppers & onions are beginning to thaw] add basil, hot sauce, italian seasoning, red pepper, salt & pepper.
Saute until potatoes are beginning to brown.
Turn off heat and add cheeses.
Stir again after cheese is melted and serve.
Tilapia with Creamy Sauce
Category: seafood
By SUGAKISES

This dish is quick, easy, and even better, it's healthy! Served on a bed of rice with the sauce arranged artistically around the plate, it looks absolutely stunning.

Ingredients:
4 (4 ounce) fillets tilapia
butter flavored cooking spray
4 teaspoons margarine, melted
2 tablespoons lemon juice
2 tablespoons chopped fresh dill weed
1 tablespoon lemon-pepper seasoning
4 teaspoons cream cheese
5 tablespoons lemon juice, or to taste
2 tablespoons chopped fresh dill weed

Directions:
Preheat the oven to 375 degrees F (175 degrees C). Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet, then drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill. Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily. While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend. Place fillets onto serving plates, and spoon sauce around them in a decorative fashion.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 172.6
Fat: 7 g
Saturated fat: 2 g
Carbohydrates: 3 g
Sugars: 0.8 g
Dietary fiber: 0.3 g
Protein: 23.6 g
Cholesterol: 46.8 mg
Sodium: 480.1 mg
Herbed Barley Salad


Ingredients:
water, garlic cloves, pearl barley, green onions, radish, parsley, fresh basil, fresh chives, Dijon mustard, garlic clove, red wine vinegar, olive oil

Directions:
Combine water, garlic and barley in a large pot.
Bring to boil and then reduce heat, cover and simmer for 40 minutes or until barley is tender.
Drain excess water.
To make dressing, combine mustard, garlic and vinegar.
Whisk together, then slowly whisk in olive oil.
Season with salt and pepper if desired.
Combine half of dressing with warm barley.
Stir in vegetables and herbs.
Toss with remaining dressing.
Season to taste.
Yummy Banana Shake


Ingredients:
banana, egg, milk, cinnamon, vanilla

Directions:
mix all ingredents in a blender and mix well till smooth., serve.