xiaoxl/recipe_data huggingface dataset:
Apple - Hazelnut Muffins (Gf, Vegan)


Ingredients:
flax seeds, hot water, sorghum flour, potato starch, cornstarch, baking powder, baking soda, guar gum, sea salt, cinnamon, nutmeg, ginger, dark brown sugar, canola oil, pure vanilla extract, rice vinegar, soymilk, apple, hazelnuts

Directions:
Preheat oven to 350F, line 12 muffin cups with paper cups.
In a small bowl, mix together flaxseed and hot water. Let stand for 10 minutes.
In a medium bowl, whisk together flours, starches, baking powder, baking soda, guar gum, cinnamon, nutmeg and ginger. Set aside.
In a large bowl beat together brown sugar, oil, vanilla and rice vinegar.
Add flaxseed mixture and blend in well.
Add the dry mixture and stir in gently, then add the soy milk and stir just to combine all the ingredients.
Fold in shredded apple and hazelnuts.
Portion into the prepared muffin cups.
Bake 35 minutes, until they test done.
Remove from the pans immediately and cool on wire racks.
Sweet Potatoes With Bacon, Twice Baked


Ingredients:
sweet potatoes, low-fat sour cream, unsalted butter, salt, egg, pepper, granulated sugar, bacon, paprika

Directions:
Preheat the oven to 400 degrees F.
Wash the sweet potatoes & spray them with a nonstick vegetable spray, then place on a baking sheet & bake for 1 hour or until done.
Cool the potatoes a bit, then cut them in half lengthwise & scoop out the pulp, leaving enough to make a sturdy shell.
In a mixing bowl, combine the potato pulp, sour cream, butter, salt, egg, pepper & sugar, mashing & mixing to combine well.
Add the crumbled bacon & mix well, then fill the potato shells with the mixture. If using the paprika, sprinkle that on top.
Bake for 8 to 10 minutes or until heated through, then serve & enjoy!
Greek Shrimp Dish From Santorini
Category: world-cuisine
By Lisawas

An authentic Greek entree that is easy to make and makes you feel like you are in the Greek islands. My sister and I originally ate this dish at a restaurant in Santorini, Greece and went back 3 days in a row to order it again and analyze the ingredients so we could replicate it at home. It is easy to prepare ahead of time and stick in the oven so your cooking is complete before guests arrive! Serve over rice.

Ingredients:
¼ cup butter
2 tablespoons garlic, minced
1 bunch flat-leaf parsley, chopped
2 pints grape tomatoes, halved
½ (750 milliliter) bottle dry white wine
2 pounds peeled and deveined medium shrimp
1 (4 ounce) container crumbled feta cheese
2  lemons, halved
2 sprigs fresh flat-leaf parsley

Directions:
Melt the butter in a saucepan over medium heat. Stir in the garlic, chopped parsley, tomatoes, and wine. Bring to a simmer, then reduce heat to medium-low, and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened. Preheat oven to 250 degrees F (120 degrees C). Stir the shrimp into the tomato sauce, and cook for 2 minutes; remove from the heat. Pour the shrimp mixture into a shallow baking dish, and sprinkle with crumbled feta cheese. Bake in the preheated oven until the feta has softened and the shrimp are no longer translucent, 45 minutes to 1 hour. Squeeze the lemon halves over the shrimp and garnish with the parsley sprigs to serve.

Prep time: 20 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs 5 mins
Yields: 6 servings

Calories: 368.5
Fat: 14.9 g
Saturated fat: 8.3 g
Carbohydrates: 14.5 g
Sugars: 1.6 g
Dietary fiber: 3.5 g
Protein: 35.6 g
Cholesterol: 267.1 mg
Sodium: 513.1 mg
Philadelphia Cheesesteak


Ingredients:
onion, green pepper, butter, roast beef, provolone cheese, ketchup

Directions:
Cook onion and pepper in butter until tender.
Then add 3 tablespoons ketchup and sprinkle with garlic powder.
Split rolls almost all the way through.
Layer meat and pepper mixture on rolls.
Place on baking sheet and broil 5 inched from heat until cheese is melted.  Close sandwich and eat.
Paula Deen's Sexy Oxtails


Ingredients:
soy sauce, onions, bay leaves, water

Directions:
Trim as much fat off the tails as you can.
Season with Paula's house seasoning [1 part of black pepper plus 1 part of garlic powder to 4 parts of salt].
Sprinkle with soy sauce and cover with sliced onions and bay leaves
Cover with 1 cup water.
Cover the dish with foil.
Bake for about 3 hours at 325 degrees.
Serve on top of buttered rice.
Slow Cooker 5-Mushroom Barley Soup
Category: soups-stews-and-chili
By Doug N

This hearty version of an American classic soup is inspired by 'Chef Jakey' of the long-gone 'Steak Pub' in 1970's Monticello, NY. Long ago, I lived and worked in the upstate New York resort  town of Monticello. As an electrical contractor, one of my clients was an upscale restaurant called 'The Steak Pub.' They had an Asian head chef named 'Jakey.' During winter months when business was slow, we spent hours doing electrical upgrades. Inevitably, we would be there at lunch time, and Jakey would invite us to his specialty, Mushroom Barley Soup, with hot sourdough. The addition of the cream of mushroom soup gives a creamier end result. Serve hot with sourdough or other fine bread, or garlic rounds.

Ingredients:
3 cups water
1 cup barley
4 cups beef broth
1 cup milk
2 tablespoons olive oil
1 cup diced onion
½ cup diced celery
½ cup diced carrot
1 tablespoon finely chopped garlic
1 (6 ounce) package sliced white mushrooms
½ cup chopped brown beech mushrooms
½ cup chopped oyster mushrooms
¼ cup dried shiitake mushrooms
¼ cup dried black mushrooms, broken into small pieces
1 (10.75 ounce) can  condensed cream of mushroom soup  (Optional)
½ teaspoon salt
½ teaspoon ground mixed peppercorns

Directions:
Heat water in a slow cooker set to High until hot; add barley, beef broth, milk, olive oil, onion, celery, carrot, garlic, white mushrooms, brown beech mushrooms, oyster mushrooms, shiitake mushrooms, black mushrooms, cream of mushroom soup, salt, and ground mixed peppercorns to the slow cooker. Cover and cook on High for 1 hour. Remove shiitake mushrooms with a slotted spoon and chop into 1/2-inch pieces. Reduce heat setting to Low and continue cooking 7 hours more.

Prep time: 20 mins
Cook time: 8 hrs
Total time: 8 hrs 20 mins
Yields: 6 servings

Calories: 270.9
Fat: 9.6 g
Saturated fat: 2.2 g
Carbohydrates: 38.5 g
Sugars: 5.5 g
Dietary fiber: 7.5 g
Protein: 10.3 g
Cholesterol: 3.3 mg
Sodium: 1092 mg
Ww Chili Beef Tacos


Ingredients:
chili powder, cumin, olive oil, onion, garlic cloves, lean ground beef, canned tomato sauce, canned kidney beans, reduced-fat sour cream, fresh cilantro

Directions:
Toast chili powder and cumin in a medium skillet over medium heat until fragrant, about 30 seconds.
Add oil to skillet and heat; add onion and cook until tender, about 3 minutes.
Add garlic and cook until fragrant, about 3 minutes.
Add beef and cook until cooked through, about 5 minutes.
Add tomato sauce and beans; cook 5 minutes more or until heated through.
(Note: to turn up the heat, toss in some chopped chipotle peppers with the tomato sauce.].
To assemble fill each taco shell with 1/4 cup of beef mixture; top each with 1/2 tablespoon of sour cream and 1/2 tsp of cilantro.
Plantain Chips
Category: appetizers-and-snacks
By Luthiena

Platanos, or Green Plantain Chips, are a yummy treat from the Caribbean.

Ingredients:
Vegetable oil, for deep-frying
2  green plantains, peeled and sliced 1/8-inch thick
salt to taste

Directions:
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Deep fry the plantain slices, about a dozen at a time, until golden brown on both sides, 3 to 4 minutes. Drain in a large bowl lined with paper towels, and salt to taste while still warm.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 103.2
Fat: 5.7 g
Saturated fat: 0.8 g
Carbohydrates: 14.3 g
Sugars: 6.7 g
Dietary fiber: 1 g
Protein: 0.6 g
Sodium: 1.8 mg
Toasted Nori With Sesame Seeds


Ingredients:
nori, sea salt, red pepper flakes

Directions:
Toast the nori by passing each sheet repeatedly over a hot burner untli it becomes crisp and the color dulls.
Put the sheets together and using scissors, slice them into thin strips, then into squares.
Toast the seeds and salt in a dry skillet over medium heat until the seeds begin to color.  Grind them just enough for the salt to adhere. You can use a coffee grinder or a mortar and pestle(or your food processor]. Combiine with the nori and pepper flakes.
Cool, then store in a covered jar so they will stay crisp. Enjoy!
Easy Pizza Brats


Ingredients:
pork, beef, parsley, oregano, garlic, onion powder, cayenne powder, salt, sugar, mozzarella cheese, black olives, fresh mushrooms

Directions:
1 Cut pork & beef into 2" cubes.
2 Run through grinder using large hole plate.
3 Add dry ingredients, mix well with hands.
4.  Cover and refrigerate 2 hours.
5 Add pizza sauce, cheese, pepperoni, and any other ingredients you may be adding.
6 Mix again, and refrigerate another 2 hours.
7 Run through grinder again, this time with small hole plate and stuffer attached for 32/38 casings.
8 Twist every 6" in opposite directions.
9 Grill and enjoy!  Freeze what you don't cook in air-tight bags.
Soft Molasses Cookies (Reduced Fat)


Ingredients:
baking soda, molasses, low-fat buttermilk, fat-free buttermilk, flour, ground ginger, salt, powdered sugar, water, vanilla extract

Directions:
Preheat oven to 375.
Dissolve baking soda in molasses in a large bowl.
Combine buttermilk and oil; stir into molasses mixture.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, ginger and salt; gradually add to molasses mixture, stirring well.
Coat hands lightly with cooking spray.
Shape dough into 30 (1-inch] balls and place balls 2 inches apart on baking sheets coated with cooking spray.
Bake at 375 for 10 minutes.
Cool on a wire rack.
Combine powdered sugar, water and vanilla.
Spoon into a heavy-duty zip-top plastic bag; seal bag.
Snip a tiny hole in 1 corner of bag; drizzle glaze over cookies.
Tofu Cheesecake
Category: everyday-cooking
By Skinnychef86

A vegan alternative to cheesecake. Very creamy and smooth. Top with fresh fruit, if desired.

Ingredients:
2 (12 ounce) packages extra firm tofu, drained and cubed
1 cup white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup vegetable oil
2 tablespoons lemon juice
1 (9 inch) prepared graham cracker crust

Directions:
Preheat an oven to 350 degrees F (175 degrees C). In a blender or food processor, combine tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. Blend until smooth. Pour into the pie crust. Bake in the preheated oven until slightly brown, 20 to 30 minutes. Remove from the oven to cool. Refrigerate until chilled.

Prep time: 10 mins
Cook time: 20 mins
Total time: 2 hrs 30 mins
Yields: 1 - 9 inch cheesecake

Calories: 370.9
Fat: 18.3 g
Saturated fat: 3.2 g
Carbohydrates: 46.4 g
Sugars: 36.9 g
Dietary fiber: 0.7 g
Protein: 8.1 g
Sodium: 249.2 mg
Black-Eyed Pea Soup
Category: soups-stews-and-chili
By Anonymous

This is a great New Year's meal! Perfect on a cold winter night. Great comfort food. Serve with corn bread.

Ingredients:
1 pound bulk pork sausage
1 pound ground beef
1 large onion, diced
4 cups water
3 (15 ounce) cans black-eyed peas, drained
1 (28 ounce) can diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 teaspoon Worcestershire sauce
¾ teaspoon garlic salt
½ teaspoon salt
1 (4 ounce) can chopped green chilies
4 teaspoons molasses
4  beef bouillon cubes
¼ teaspoon ground black pepper
¼ teaspoon ground cumin

Directions:
In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed. Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 416.3
Fat: 19.9 g
Saturated fat: 7.1 g
Carbohydrates: 32 g
Sugars: 5.9 g
Dietary fiber: 6.9 g
Protein: 26.4 g
Cholesterol: 67 mg
Sodium: 2228.2 mg
White Chocolate Raspberry Swirl Cheesecake


Ingredients:
butter, cream cheese, sugar, eggs, vanilla, white chocolate

Directions:
CRUST In a medium bowl, using a fork, combine the cookies and butter.
Pat the mixture evenly into a pie pan and bake for 10 minutes at 400°F.
FILLING Cream the cream cheese with sugar.
Add the eggs one a time beating well after each.
beat in vanilla and white chocolate.
Pour into crust.
Drop preserves on top and swirl through with a knife.
Bake at 350° for 40 minutes; cool.
Refrigerate a minimum of 3 hours.
Cream of Wheat (Semolina) Porridge
Category: breakfast-and-brunch
By Oleechka

I have always loved eating semolina porridge since I was a child. This is my favorite recipe for making a delicious, creamy meal. Hope you enjoy!

Ingredients:
2 cups milk
1 cup water
1 ½ teaspoons butter
¼ teaspoon salt
⅓ cup semolina flour
1 tablespoon white sugar

Directions:
Combine milk, water, butter, and salt in a saucepan over medium-high heat. Bring to a boil, stirring gently. Remove from heat. Pour in semolina flour in a steady stream, whisking constantly to prevent lumps. Place saucepan back over medium heat; whisk until porridge comes to a boil, about 2 minutes. Reduce heat to low and cover; cook until porridge thickens, about 20 minutes. Remove saucepan from heat; stir in sugar. Let porridge stand for 3 to 5 minutes before serving.

Prep time: 5 mins
Cook time: 27 mins
Total time: 35 mins
Yields: 2 medium bowls

Calories: 173.1
Fat: 7.8 g
Saturated fat: 5 g
Carbohydrates: 17.7 g
Sugars: 17.7 g
Protein: 8.1 g
Cholesterol: 27.6 mg
Sodium: 415.9 mg
Chicken in Apple and Garlic


Ingredients:
white flour, chicken breasts, onions, garlic, salt, dried basil, dried thyme, dried ginger

Directions:
Place the salt, pepper and mustard powder in a plastic bag with the flour.
Shake the chicken in the bag until it is well coated with the seasoned flour.
Heat the oil in a heavy saucepan and saute the chicken on all sides.
Remove and drain.
Saute the onion.
Add the apple juice and garlic.
Add the rest of the seasonings, orange peel and chicken.
Pour into an ovenproof dish and cook in a medium oven (180 degrees Celsius] for about 45 minutes.
NO GUILT 'second Helping' SLAW


Ingredients:
black pepper, onion powder, celery seed, red wine vinegar

Directions:
in a large mixing bowl, add slaw mix, pepper, onion powder, celery seeds, red wine vinegar, white balsamic vinegar and the Marzetti's dressing.
mix the slaw very well. It will seem like you do not have enough dressing, but you do (once it sets for several hours and you mix it up, it is plenty].
refrigerate for at least 4 hours (all day or overnight is great].
mix & serve.
Strawberry Daiquiri


Ingredients:
frozen strawberries, banana, coconut, pineapple rum, powdered sugar, fresh strawberries

Directions:
In a blender, place the strawberries, banana, and frozen lemonade. Fill the empty lemonade can halfway with rum, if using, and add it to the blender with the sugar and ice. Blend until well combined and slushy. Add the orange juice to thin the mixture if necessary, or more ice cubes to make it thicker.
Divide among 2 or 3 glasses. Garnish with a fresh strawberry and serve.
Reuben "sandwiches" in a Tortilla


Ingredients:
flour tortillas, deli corned beef, swiss cheese, sauerkraut

Directions:
drain saurkraut., wrap tortillas in damp paper towels and microwave for 1 minute., heat oil in frying pan., in heated tortillas layer meat, saurkraut and cheese., roll like a burrito., fry on both sides in oiled pan until brown and cheese is melted., serve with plenty of dressing on the side for dipping., you can also add a bit of dressing in the tortilla while heating if you'd like.
Golden Waffles


Ingredients:
flour, baking powder, salt, sugar, milk, butter

Directions:
Sift together the dry ingredients.
Beat the egg yolks. Add the milk. Add to the dry ingredients; mix until smooth. Add the melted butter.
Beat egg whites until stiff; fold into batter. Bake in a waffle iron until golden.
Caramel Sauce


Ingredients:
white sugar, light corn syrup, water, heavy cream, unsalted butter, sea salt, pure vanilla extract

Directions:
In a heavy bottom saucepan (5 cup pan or larger], stir together the sugar, corn syrup and water. Let the water soak into the sugar until completely moist.
Heat, stirring constantly, until sugar dissolves and mixture is bubbling.
Stop stirring and allow mixture to boil undisturbed until it turns a deep amber color (about the color of an amber beer].
Once you have achieved the desired color, immediately remove mixture from heat. Slowly add in your warmed heavy cream.
Use a wooden spoon or rubber spatula and begin to slowly stir the mixture until smooth. Make sure to scrape the thicker parts at the bottom and mix in so you get a nice smooth consistency. If you begin to get lumps, put mixture back on stove and heat for a moment. Remove and re-stir. When mixture is complete add in Vanilla and Salt.
NOTES: Will keep at room temperature for up to 3 days. Will keep when refrigerated for about 3 weeks. TO REHEAT- Place in microwave and heat for 30 to 40 seconds. Stir well and serve.
Stuffed Jalapenos
Category: appetizers-and-snacks
By Brenda Smith

These scrumptious jalapeno peppers are stuffed with cheese, wrapped in sausage and baked.  They are great for spicing things up at Thanksgiving and are always requested.

Ingredients:
2 (7 ounce) cans jalapeno peppers
6 ounces shredded Mexican-style cheese blend
1 pound pork sausage, hot
1 (5.5 ounce) package spicy seasoning coating mix

Directions:
Slice peppers lengthwise, remove seeds and core; fill with cheese. Roll out sausage with rolling pin, between two layers of plastic wrap. Remove plastic from sausage, and wrap a thin coating of sausage around each jalapeno. Roll peppers in spicy seasoned coating mix. Bake at 350 degrees F (175 degrees C) for 15 to 25 minutes or until brown and sizzling and cheese is melted.

Yields: 15 to 20 peppers

Calories: 161.6
Fat: 12.5 g
Saturated fat: 5.2 g
Carbohydrates: 6.6 g
Sugars: 1.2 g
Dietary fiber: 0.5 g
Protein: 5.7 g
Cholesterol: 24.3 mg
Sodium: 677.5 mg
Smothered Pork Chops


Ingredients:
yellow onion, cremini mushrooms, pepper, olive oil, unsalted butter

Directions:
In a large skillet place 2 tbs of olive oil in pan on med/high heat.
Sprinkle both sides of the pork chops with Garlic salt, and pepper to your liking, and squish together in hot pan. Cook til browned on both sides about 3 min per side.
Remove pork chops set aside and keep warm.
Add 1 tbs of unsalted butter and scrape up the bits and pieces of the pork chop from the pan. Add the onions and mushrooms to the pan drippings and cook until onion is tender; about 3-5 minute.
Turn the stove to med/low heat and add the cream of mushroom soup. Add salt to pepper to taste and mix well.
Return the pork chops to the pan and cover for 20 minute.
Once ready remove pork chops, give the gravy one last mix and dig in! Serve with mashed potatoes or rice!
Hearty Vegetable Lasagna
Category: world-cuisine
By Sue

This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.

Ingredients:
1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
¾ cup chopped green bell pepper
¾ cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2  eggs
½ cup grated Parmesan cheese

Directions:
Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain. In a large saucepan, cook and stir  mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes. Mix together ricotta, 2 cups mozzarella cheese, and eggs. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 12 servings

Calories: 462.5
Fat: 19.5 g
Saturated fat: 8.8 g
Carbohydrates: 49.6 g
Sugars: 13.8 g
Dietary fiber: 5.2 g
Protein: 23.2 g
Cholesterol: 76.9 mg
Sodium: 843.2 mg
Extreme Chocolate Cake


Ingredients:
instant chocolate pudding mix, eggs, warm water, sour cream

Directions:
Grease 12 cup (2.7 L] bundt pan.  Dust with cocoa (I don't always do this].
Beat next 6 ingredients in large bowl on low for 2 minutes, scraping down side 2 or 3 times.  Beat on medium for about 2 minutes until smooth.
Stir in chocolate chips.
Pour into the bundt pan.  Spread evenly.
Bake in 350°F oven for 45 - 50 minutes (the person I got the recipe from bakes it longer, but I find mine burns if I bake it longer than this  --  it probably depends on your pan, your oven and elevation you live at], or until wooden pick inserted in centre comes out without batter on it, but will have chocolate from the chocolate chips.
Let stand in pan on wire rack for 20 minutes before inverting onto serving plate to cool completely.
To make Chocolate Ganache:  Heat whipping cream in heavy saucepan on medium until boiling.  Remove from heat.
Add chocolate.  Stir slowly for about 2 minutes until melted completely.
Cool for 5 to 10 minutes, stirring occasionally until slightly thickened, but still pourable.  If chocolate gets too stiff, set saucepan in hot water for 1 to 2 minutes until desired consistency.
Makes about 1 cup ganache.  I've also made it with semi-sweet and milk chocolate chips when I haven't had bittersweet.  It's just a lot sweeter.
Slowly pour over chocolate cake, allowing some to run partially down the sides.  Let set before cutting.
Cuts into 16 wedges.
traditional spaghetti bolognese


Ingredients:
butter, olive oil, carrot, celery, onion, streaky bacon, hamburger, ground beef, tomatoes, bay leaves, salt, fresh ground black pepper, garlic, mushrooms, red wine, tomato puree, thyme, oregano

Directions:
Gently melt the butter & oil in a large pan which can be covered.
Add chopped carrot, onion, celery, bacon & bay leaves, gently cook until golden.
Add minced steak & garlic, season well with salt & pepper, cook until meat is no longer pink.
Add wine,cook until liquid reduces a little, add mushrooms thyme& oregano.
Blend the tomato puree with the beef stock,then add to pan along with the tinned tomatoes, stir well then cover and cook on lowest possible heat for a couple of hours. The secret to this dish is long, slow cooking as to allow the flavors to meld.
As this dish slowly simmers you will need to add more liquid; use either wine or a little water.I find a little wine does best.
After two hours or so remove from heat, remove bay leaves, add 2 tbsp of cream, stir well, serve with hot pasta or spaghetti with fresh baked garlic bread and grated cheese.
Filet O' Fish Sammie


Ingredients:
English muffin, American cheese

Directions:
Bake the fish fillet (cod or halibut work best] according to package directions.  (Trader Joe's has *amazing* breaded fillets!].
When the fish has another minute to go, fork-split and toast the English muffin.
Place cheese on one half of the toasted muffin, tartar sauce on the other, and sandwich the cod fillet in between.
Enjoy with crisp oven fries and a side salad for near-instant dinner!