xiaoxl/recipe_data huggingface dataset:
Italian Sausage With Peppers & Penne


Ingredients:
olive oil, red bell pepper, yellow bell pepper, green bell pepper, fennel bulb, garlic cloves, diced tomato, Italian pork sausage, penne pasta, basil, flat leaf parsley

Directions:
In a large non-stick skillet, heat the oil.
Sauté the onion, bell peppers, and fennel until the vegetables turn golden, 8-10 minutes.
Add the garlic and sauté 1-2 minutes longer.
Stir in the tomato, salt, and pepper.
Reduce the heat and simmer, stirring occasionally.
Add the sausage; simmer covered, stirring occasionally, until the flavors are blended, about 20 minutes.
If the sauce becomes too dry, add 1-2 tablespoons of water.
Meanwhile, cook the penne according to directions; drain.
Add the basil, parsley, and penne to the sausage mixture; toss to combine.
Serbian Ground Beef, Veggie, and Potato Bake
Category: main-dish
By amanda1432

My boyfriend lived in Serbia for 3 years and always begs me to recreate some of his favorite dishes. Based on his sketchy explanations and a little research into Eastern European spices, I concocted this hearty and slightly spicy bake with ground beef, paprika, and vegetables like celery and peppers. Great with a glass of red wine!

Ingredients:
1 pound ground beef
1 tablespoon olive oil
1  green bell pepper, chopped
1  onion, chopped
1  carrot, shredded
2  celery stalks, chopped
½ tablespoon paprika
½ teaspoon salt
¾ teaspoon black pepper
¼ teaspoon crushed red pepper
1 pinch ground cinnamon
1 pinch ground cloves
¼ cup water
⅛ cup red wine
1 cube beef bouillon
2 tablespoons half-and-half
2  potatoes, peeled and sliced

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish. In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender. Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half. Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes. Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 366.6
Fat: 18.1 g
Saturated fat: 6.4 g
Carbohydrates: 27.2 g
Sugars: 4.4 g
Dietary fiber: 5 g
Protein: 22.7 g
Cholesterol: 71.8 mg
Sodium: 566.5 mg
Ginger Mint Lemonade


Ingredients:
ginger syrup, mint syrup

Directions:
Fill glass with ice., Add lemonade and stir in syrups., Garnish with mint leaves and a lemon wheel.
ebinger's Blackout Cake


Ingredients:
milk, butter, vegetable shortening, sugar, eggs, vanilla extract, cake flour, baking powder, baking soda, salt, sugar, cornstarch, salt, milk, vanilla extract, butter, vanilla extract, eggs, confectioners' sugar

Directions:
Preheat oven to 350 degrees.
Grease and flour 2-9" cake pans.
Make the cake:
Stir the cocoa with with some of the milk to form a paste.
Stir in the rest of the milk and beat with a whisk until the mixture is smooth.
Set aside.
In the bowl of an electric mixture, combine the butter, shortening, sugar, eggs, vanilla.
Beat for one minute, or until the mixture is fluffy.
Sift together the flour, baking powder, baking powder and salt.
Add the mixture, alternating with the chocolate mixture, to the contents of the bowl, beating between additions, beginning and ending with flour.
Beat only until the dry ingredients are absorbed.
Divide the batter between the 2 cake pans, and smooth with a spatula.
Bake for 35-40 minutes until the cake shrinks from the sides of the pans, and the top springs back when gently pressed with a fingertip.
Do not overbake!
Cool on wire racks for 10 minutes, then carefully invert onto racks.
Turn right-side up and let cool completely.
Make the pudding:
Combine sugar, cornstarch and salt in a small, heavy saucepan.
Gradually add the milk, mixing thoroughly with a whisk.
Add the chocolate.
Place over moderate heat and cook, stirring constantly, until the mixture thickens and bubbles; about 3 minutes.
Remove from heat and stir in the vanilla.
Pour into a small bowl, and put plastic wrap or wax paper directly on the surface of the pudding to prevent a skin from forming.
Cool.
Make the frosting:
Melt the chocolate in the top of a double boiler.
Remove from heat and cool slightly.
In a medium bowl beat the butter, vanilla and eggs until well blended.
The mixture will not blend completely- Don't worry!
Gradually beat in the sugar, about 2 T at a time, beating well after each addition.
Beat in the melted chocolately.
Chill the frosting while assmebling the rest of the cake, about 15 minutes.
Assembly:
Using a serrated knife, cut each cake layer in half horizontally.
Place one of the layers in the bowl of a food processor and pulse to make crumbs.
Set Aside.
Sandwich the remaining 3 layers with the chocolate pudding filling.
I work on a cardboard cake circle, or the bottom of a springform pan.
Frost the top and sides of the cake with the chocolate frosting.
Working over a baking sheet, hold the cake in the palm of your hand.
Using your other hand, press the cake crumbs all over the top and sides of the cake.
Pick up any crumbs that drop, and press them back on.
Baked "Fried" Rice
Category: side-dish
By Chef John

If you don't have cold leftover rice around, this easy oven method will produce something very similar to the classic fried rice, with the perfect texture every time. Just like rice pilaf, the grains of rice get coated in fat before absorbing the cooking liquid, ensuring plump, tender, separate grains with no sticky clumps. Just adjust cooking time if using a different kind of rice or pan size. Garnish with green onions and serve with a runny poached egg on top if desired.

Ingredients:
2 cups long-grain white rice
2 tablespoons canola oil
1 tablespoon sesame oil, or to taste
3 cloves garlic, crushed
½ cup sliced green onions
½ cup diced red bell peppers
½ cup diced carrots
½ cup green peas
1 cup diced ham
1 pinch salt to taste  (Optional)
3 cups chicken broth
3 tablespoons soy sauce
2 teaspoons chile paste  (Optional)

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place rice in a large baking dish. Drizzle in canola and sesame oils; toss to coat rice completely. Add garlic, green onions, bell peppers, carrots, peas, and ham. Season with salt. Stir until well combined. Combine chicken broth, soy sauce, and chile paste in a pot over high heat. Stir and bring to a boil. Pour on top of the rice and stir briefly. Cover top tightly with heavy-duty aluminum foil. Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Uncover; fluff rice with a fork. Taste and adjust seasoning. Increase oven temperature to 475 degrees F (245 degrees C). Return to the oven until rice is browned and crusted, about 10 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 360.6
Fat: 9.9 g
Saturated fat: 1.6 g
Carbohydrates: 56.9 g
Sugars: 3 g
Dietary fiber: 2.2 g
Protein: 9.8 g
Cholesterol: 14.2 mg
Sodium: 1351.1 mg
Homemade Freezer Pizza


Ingredients:
all-purpose flour, active dry yeast, sugar, salt, water, olive oil, mozzarella cheese, Italian sausage, ground beef, onion, parmesan cheese, salt

Directions:
Put in automatic bread machine: place ingredients in container in following order: water, olive oil, flour, sugar, salt and yeast.
Select Dough setting and press Start.
Spray pizza pan with non-stick cooking spray or brush with olive oil.
Gently stretch pizza crust to fit pan, forming raised edge at lip.
Sprinkle crust with grated mozzarella cheese.
Dot with browned sausage, ground beef, pepperoni and chopped and sautéed onion.
Gently spread marinara sauce to cover cheese and toppings.
Sprinkle with parmesan cheese and salt to taste.
To freeze: flash freeze pizza in pan.
When frozen, wrap in aluminum foil.
To prepare: do not thaw pizza.
Heat oven to 400°.
Bake frozen pizza for 20 to 25 minutes, until crust is browned, sauce bubbles and cheese is fully melted.
Rotini With Fresh Tomatoes, Aromatic Herb Pesto & Ricotta Sa


Ingredients:
rotini pasta, extra virgin olive oil, plum tomatoes, garlic clove, marjoram, oregano, basil, parsley, thyme, walnuts, ricotta salata

Directions:
Bring a large pot of water to a boil. In a large skillet, sauté tomatoes in 1 tablespoon olive oil. Cook pasta according to package directions. While pasta is cooking, combine all dry ingredients in blender. Pulse for 10 seconds or until finely chopped.
Drizzle in remaining olive oil and a few ice cubes slowly to create the pesto. Place pesto in bowl and add 1/2 cup pasta cooking liquid. Drain pasta and toss with pesto and tomatoes. Top with shredded cheese.
Enchilada Sauce for Canning


Ingredients:
tomatoes, water, bottled lemon juice, salt, chili powder, ground cumin, oregano, garlic powder, ground coriander, seasoning salt

Directions:
add 2-1/2 tsp of spice blend to each pint jar. if omitting seasoning salt, use only 2 tsp.
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
COMBINE tomatoes with just enough water to cover in a large saucepan. Bring to a boil and boil gently for 5 minutes.
ADD specified quantity of  spice blend, 1 Tbsp lemon juice and 1/4 tsp salt, if using, to each hot jar.
PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot cooking liquid over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a boiling water canner 40 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Glazed Squash Rings


Ingredients:
acorn squash, corn syrup

Directions:
"Cut squash into 1/2 inch slices; discard seeds. In a large roasting pan, layer squash rings and add hot water to the depth of 1/4 inch. Cover and bake at 350* for 20 minutes. Transfer each ring to an ungreased 15-inchX10 inchX1 inch baking pan.  In small bowl mix corn syrup and orange juice. Brush over squash. Bake uncovered, at 350* for 30-40 minutes or until tender, basting every 10 minutes."
Spinach and Strawberry Salad with Honey Mustard Vinaigrette


Ingredients:
strawberries, sunflower seeds, red onion, honey, Dijon mustard

Directions:
Salad: Place spinach in a large bowl.
Add strawberries, sunflower seeds, and onions.
Pour dressing over salad;toss to combine.
Serve, garnished with enoki mushrooms, if desired.
Dressing: In a small bowl,whisk all ingredients together.
Feta-Stuffed Cucumber Salad


Ingredients:
olive oil, feta cheese, milk, garlic, ground cumin, seedless cucumber, lemon juice, lemon zest, cherry tomatoes

Directions:
Heat oven to 350 degrees Fahrenheit.
In bowl, combine oil and Greek seasoning.  Brush mixture on pitas; quarter.
Place pitas on baking sheet and bake 7 minutes.
In blender, puree cheese, milk, garlic and cumin 1 minute.
Divide cheese mixture among cucumber rounds.
In bowl, combine vinaigrette, 3 tablespoons lemon juice and 1/2 teaspoon lemon zest to create dressing.
Toss greens and tomatoes in dressing.
Arrange greens, cucumbers and baked pita triangles on plate.
Sweet Potato Tempura
Category: appetizers-and-snacks
By KB of Pantego Tx

Uses just one sweet potato! Cheap, easy, and delicious! Broccoli pieces, mushrooms, or onions can also be used.

Ingredients:
2  eggs
½ teaspoon salt
¾ cup ice water
3 tablespoons ice water
¾ cup all-purpose flour
1 tablespoon all-purpose flour
2 cups oil for frying
1  sweet potato, scrubbed and sliced into 1/8-inch slices
¼ cup rice wine
¼ cup soy sauce

Directions:
Beat eggs in a large bowl until frothy. Stir in salt, 3/4 cup plus 3 tablespoons ice water, and 3/4 cup plus 1 tablespoon flour until just incorporated but batter is still very lumpy. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Dry sweet potato slices well. Dip 3 slices at a time in the batter, letting excess batter drip back into the bowl. Fry until golden brown, turning once, about 2 minutes per side. Lift out with a slotted spoon onto a cooling rack set over paper towels. Repeat with remaining slices. Whisk rice wine and soy sauce together in a small bowl to make dipping sauce.

Prep time: 15 mins
Cook time: 4 mins
Total time: 19 mins
Yields: 4 servings

Calories: 314.7
Fat: 13.8 g
Saturated fat: 2.2 g
Carbohydrates: 35.8 g
Sugars: 3.5 g
Dietary fiber: 2.9 g
Protein: 8 g
Cholesterol: 93 mg
Sodium: 1269.1 mg
Five-Cheese Pizza Cupcakes
Category: uncategorized
By Tegan Gordon

Muffin-sized pizza cupcakes with a cheesy flavor.

Ingredients:
2 tablespoons olive oil, or more as needed
1 (13.8 ounce) can refrigerated pizza dough (such as Pillsbury®)
1 teaspoon garlic salt
1 cup tomato sauce
1 cup sliced pepperoni
1 cup chopped bell pepper
½ cup chopped red onion
1 cup shredded 4-cheese Mexican blend cheese
1 cup diced salami
1 cup shredded mozzarella cheese
¼ cup shredded sharp Cheddar cheese

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Use the oil to lightly grease the cups of two 12-cup muffin tins. Take pizza dough and put enough in each cup to cover the bottom and 1/3 to 1/2 up the sides. Sprinkle garlic salt over top, then spoon 1 tablespoon sauce onto each crust. Layer toppings on the sauce: pepperoni, bell pepper, and onion. Add about 1 tablespoon Mexican cheese to each and continue layering toppings: salami, more bell pepper, and more pepperoni. Add a layer of mozzarella cheese and Cheddar cheese. Continue layering toppings until muffin cups are slightly overfull; the toppings should not overflow during cooking, they will settle into the tin. Bake in the preheated oven for 10 minutes. Remove from the oven and cool in the tins for 2 minutes before serving.

Prep time: 30 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 24 servings

Calories: 162.1
Fat: 10.2 g
Saturated fat: 4 g
Carbohydrates: 9.4 g
Sugars: 1.6 g
Dietary fiber: 0.5 g
Protein: 7.7 g
Cholesterol: 24.6 mg
Sodium: 584.4 mg
Martha's Cinnamon Broiled Chicken With Raita


Ingredients:
salt, pepper, cinnamon, whole chicken, cucumber, plain yogurt, sour cream, fresh cilantro, ground cumin

Directions:
Preheat the broiler. In a small bowl, mix 3/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon; sprinkle on the chicken.
Put chicken, skin side down, on a broiler pan, and broil about 6 inches from the heat for 15 minutes.
Turn chicken, and broil until skin is crisp and brown, about 15 minutes more.
Meanwhile, in a small bowl, stir together cucumber, yogurt, sour cream, cilantro, cumin, and 1/4 teaspoon each salt and pepper.
Serve chicken hot, with raita on the side.
Babe Ruth Bars
Category: desserts
By Suzanne Stull

These taste like the candy bar.

Ingredients:
1 cup peanut butter
1 cup white corn syrup
½ cup packed brown sugar
½ cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
⅔ cup peanuts

Directions:
In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the corn flakes, chocolate chips and peanuts until evenly coated. Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely before cutting into bars.

Prep time: 15 mins
Total time: 30 mins
Yields: 18 bars

Calories: 290.6
Fat: 12.8 g
Saturated fat: 3.6 g
Carbohydrates: 43.5 g
Sugars: 24 g
Dietary fiber: 2.1 g
Protein: 5.9 g
Sodium: 147.6 mg
Campfire Chicken Packets


Ingredients:
chicken thigh, russet potato, onion, green bell pepper, salt, pepper, olive oil

Directions:
For each packet, place a 10 inches long piece of aluminum foil on the counter.  Spray with nonstick cooking spray.
Place sliced potato on the foil. Season them with salt & pepper to taste.
Top with onions, peppers, then the chicken.
Drizzle a little extra virgin olive oil on top of the chicken.  Season chicken with salt & pepper.
Wrap the aluminum foil up tightly, making sure there are no tears or "leaks".  Double wrap the packets in foil if necessary.
Grill at 400 for 35 minutes, or until done.  Or, cook over an open fire.
Avocado-Cream Cheese Dip


Ingredients:
avocado, fresh lemon juice, cream cheese, onion, salt, white pepper, milk

Directions:
Cut avocado in half, remove pit and scoop out meaty part leaving shell.
Place avocado in bowl and mash with potato masher.
Add lemon juice, cream cheese, onion, salt, pepper and milk to avocado and beat with mixer until smooth.
Serve with tortilla chips or crackers.
Mendocino Chicken Salad
Category: salad
By Kristine

This is a delicious smoked chicken salad with almonds and fresh basil. Serve it over lettuce or on a sandwich.

Ingredients:
1 (6 ounce) package smoked chicken breast, skin removed, cubed
1 cup seedless grapes, halved
½ cup diced red onion
3 stalks celery, diced
¼ cup fresh basil leaves, cut into thin strips
1 cup blanched slivered almonds
¾ cup mayonnaise

Directions:
In a large bowl, combine the smoked chicken, grapes, red onion, celery, basil, almonds, and mayonnaise. Mix well; chill and serve.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 364.6
Fat: 32.2 g
Saturated fat: 4 g
Carbohydrates: 12 g
Sugars: 6.4 g
Dietary fiber: 2.5 g
Protein: 9.5 g
Cholesterol: 25.4 mg
Sodium: 535.3 mg
Loaded Cheesy Cauliflower
Category: side-dish
By Mandy Campbell

Loaded cauliflower is creamed with cheese, chives, and bacon bits.

Ingredients:
1 large head cauliflower, cut into bite-sized pieces
1 cup shredded mozzarella cheese
½ cup sour cream
½ cup mayonnaise
¼ cup bacon bits
3 tablespoons chopped fresh chives
1 cup shredded sharp Cheddar cheese

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover, and steam until tender, 8 to 10 minutes. Drain and let cool 10 minutes. Combine mozzarella cheese, sour cream, mayonnaise, 1/2 the bacon bits, and chives in a large bowl. Add cauliflower; mix well. Pour mixture into a baking dish. Sprinkle remaining bacon bits and Cheddar cheese on top. Bake in the preheated oven until cheese is melted and golden brown, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 6 servings

Calories: 365.3
Fat: 30.3 g
Saturated fat: 11.8 g
Carbohydrates: 9.7 g
Sugars: 3.9 g
Dietary fiber: 3.5 g
Protein: 15.9 g
Cholesterol: 54.9 mg
Sodium: 562.3 mg
Tiramisu-Tini (The Best Tiramisu Martini)


Ingredients:
"irish cream"

Directions:
Mix all ingredients in a cocktail shaker over ice - shake well., Serve chilled straight up in a martini glass.
Delicious and Quick Chicken Fricasee


Ingredients:
chicken, unsalted butter, olive oil, cremini mushroom, onion, dry white wine, flour, garlic clove, low sodium chicken broth, fat free sour cream, nutmeg, lemon juice, fresh tarragon, parsley

Directions:
Heat butter and oil in large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken until browned, about 4 minutes, then flip and cook until browned on second side, 4 more minutes. Transfer to large plate.
Cook mushrooms, onion, and wine in skillet, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic, and stir constantly for 1 minute. Add broth and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits.
Add chicken and any accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer 5-10 minutes, until instant-read thermometer registers 160 degrees in breasts and 175 degrees in thighs.
Transfer chicken to clean platter and cover loosely with inverted pie pan.
Whisk sour cream and egg yolk in medium bowl. Whisking constantly, slowly stir ½ cup sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season to taste with salt and pepper.
Pour sauce over chicken and serve.
Double Eggs


Ingredients:
eggs, mustard, mayonnaise, vinegar, sugar

Directions:
Boil eggs then cool and peel them.
Cut eggs in half, separating the egg yolk from the egg white.
Place cut egg white onto a serving dish.
Mix egg yolk, mayonnaise, mustard, vinegar, and sugar in a bowl until it is firm not runny. Add more or less of each ingredient until it suits your taste.
Fill egg whites with the yolk mixture.
Chill then serve.
Makes a delicious and easy appetizer.
Roman Gnocchi


Ingredients:
milk, ground nutmeg, semolina, egg, parmesan cheese, butter, mozzarella cheese

Directions:
Line a deep corning ware dish (12x8 inch] with parchment paper.
In a sauce pan place milk, half the nutmeg and some salt and pepper (to desired taste] and bring to a boil stirring occasionaly.
Cook for 5-10 minutes or until the semolina is very stiff.
Remove the pan from the heat source.
Add the beaten egg and 1 cup of Parmesan cheese and stir the mixture well.
With a spatula spread the mixture in the corning ware pan and place in the refrigerator for 1 hour or until firm.
Preheat the oven to 350F.
Using a biscuit cutter, flour it and cut the semolina into rounds.
Place then evenly in a greased shallow casserole dish.
Place the butter over the top and then the cream.
Combine the remaining parmesan and mozzarella cheese and sprinkle over top.
Finally sprinkle the remaining nutmeg.
Bake for 20-25 minutes or until golden.
" Chef Salad" Dressing


Ingredients:
Miracle Whip, sugar, cider vinegar, ketchup, pepper, garlic clove, salt, dry mustard, paprika, Tabasco sauce

Directions:
Mix all ingredients until smooth and well blended., Store in refrigerator., Will keep up to 2 weeks.
Seasoned Swai Fish Fillet
Category: seafood
By Allie

I typically do not like fish. However, I love this one! It is light-tasting, and, in my opinion, does not have that 'fishy taste.' I serve this fish with English peas or green beans and wild rice or rice pilaf.

Ingredients:
cooking spray
4 (4 ounce) fillets swai fish
2 tablespoons margarine
¼ cup dry white wine
1 tablespoon lemon juice
1 tablespoon chopped fresh cilantro  (Optional)
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a shallow pan or baking sheet with cooking spray. Place fish fillets into the prepared pan. Heat margarine in a saucepan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into the melted margarine; simmer sauce for 2 minutes. Generously spoon sauce over fish fillets. Sprinkle fillets with paprika. Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

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

Calories: 198.5
Fat: 12.5 g
Saturated fat: 2.5 g
Carbohydrates: 1.7 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 16.6 g
Cholesterol: 55.8 mg
Sodium: 714.9 mg
Smoked Trout Mousse


Ingredients:
smoked trout, green onion, fresh dill, fresh lemon juice, pepper

Directions:
Combine everything but whipping cream in processor and chop finely using 5-6 on/off turns of blades.
With machine running, slowly pour cream through feed tube and blend well.
Taste and adjust seasoning with salt, pepper and lemon juice.
Chill overnight.