xiaoxl/recipe_data huggingface dataset:
Quince Empanadas
Category: appetizers-and-snacks
By Fioa

These delicious empanadas are arguably the most popular sweet treats in all of Argentina.

Ingredients:
6 tablespoons warm water
1 teaspoon salt
2 cups all-purpose flour, sifted
¼ cup unsalted butter, melted
1 large egg, beaten
1 teaspoon sunflower oil, or as needed
½ pound quince paste (dulce de membrillo), cubed
1 large egg, beaten
1 tablespoon white sugar, or more as needed

Directions:
Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes. Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Cover a baking tray with aluminum foil and grease with sunflower oil. Set aside. Dust a work surface with flour and knead dough for 1 minute. Divide dough into 2 pieces. Roll 1 piece out thinly and cut into 3-inch discs. Repeat with the second piece. Put a couple of cubes of quince paste in the center of each circle. Fold over and seal borders together by pressing between your fingers. Working from one end to the other, gently fold the edge over on itself to create a fanned look. Alternatively, you can press the edges together with a fork. Transfer empanadas to the baking sheet, brush with beaten, egg and sprinkle with sugar. Bake in the preheated oven until golden, about 10 minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 15 mins
Yields: 12 empanadas

Calories: 187.7
Fat: 5.3 g
Saturated fat: 2.8 g
Carbohydrates: 30.8 g
Sugars: 14.1 g
Dietary fiber: 0.6 g
Protein: 3.2 g
Cholesterol: 41.2 mg
Sodium: 206.6 mg
Baked Potato Wedges


Ingredients:
baking potatoes, butter, margarine, seasoning salt

Directions:
Clean potatoes.
Do not peel.
Cut each potato lengthwise in quarters.
Dip each wedge into melted margarine, covering completely.
Arrange skin side down on shallow baking pan.
Sprinkle with seasoned salt to taste.
Bake uncovered at 400 degrees for about 1 hour or until golden brown and tender when pierced.
Salmon en Papillote from Frozen
Category: main-dish
By thedailygourmet

There's something upscale about salmon cooked en papillote. Don't be afraid to use another type of fish either.

Ingredients:
2 (4 ounce) frozen salmon fillets
2  (13-inch) parchment paper sheets
salt and ground black pepper to taste
1 tablespoon salted butter, melted
2 sprigs fresh oregano
1  lemon, sliced

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Place each salmon fillet in the center of a parchment paper sheet. Season with salt and pepper and drizzle with melted butter. Arrange oregano and lemon slices down the length of each fillet. Lift the parchment paper on 2 opposite sides to meet in the middle above the salmon. Tightly fold down paper until it reaches salmon, crimping to seal. Roll up and crimp the ends to seal. Be sure the paper is sealed snugly so that steam won't escape during cooking. Secure folds with toothpicks, if you like. Place the packets on a rimmed baking sheet. Roast in the preheated oven until salmon flakes easily with a fork, about 30 minutes. Carefully open packets and transfer salmon to serving plates.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 2 servings

Calories: 225.9
Fat: 12.6 g
Saturated fat: 5.1 g
Carbohydrates: 6 g
Dietary fiber: 2.5 g
Protein: 25 g
Cholesterol: 65.7 mg
Sodium: 167 mg
Apple Raisin Loaves


Ingredients:
eggs, cooking apples, sugar, vanilla, flour, baking soda, baking powder, salt, cinnamon, clove, raisins

Directions:
Heat oven to 350 degrees.
Grease and flour 2 loaf pans.
Beat eggs, oil, apples, sugar and vanilla on low speed with electric mixer, 1 minute.
Add flour, baking soda, baking powder,salt, cinnamon and cloves.
Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds.
Beat on medium speed 45 seconds.
Stir in nuts and raisins.
Spread in pans.
Bake at 350 degrees for 55 to 60 minutes or until wooden pick comes out clean.
Cool 10 minutes, remove from pans.
Cool completely before slicing.
Captain Morgan's Blackstrap Molasses Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, fine sea salt, ground allspice, mace, ground cinnamon, ground cloves, fresh nutmeg, unsalted butter, brown sugar, egg, rum, blackstrap molasses, walnut pieces, fine sugar

Directions:
Pre-heat oven to 350°F and line 2 sheet pans with bakers's paper.
In a bowl sift together flour, baking powder, baking soda, salt, allspice, mace, cinnamon, cloves and fresh nutmeg.
Use a Kitchen-Aid with a paddle. Beat sugar and butter until fluffy about 2-3 minutes. Add egg, Captian Morgan's Rum, Blackstrap Molasses and beat at low-speed for 3-4 minutes.
Add dry ingredients in small amounts until flour has been incorporated and mix until batter is smooth.
Roll cookie dough into a ball, place in a bowl, cover with plastic and chill for 1 hour.
Use a 2-ounce scoop for uniform size. Roll dough in the palm of your hand to form a ball. Place on sheet pans about 2 inches apart. Slightly flatten cookies. Place walnut pieces on cookies and dust with a little fine sugar.
Bake cookies at 350 F for 8-10 minutes.
Chef's Note: You can substitute Splenda Brown Sugar for the brown sugar.
Warm Baked Potato Salad


Ingredients:
baking potatoes, salt, black pepper, sour cream, bacon, cheddar cheese, green onions

Directions:
Clean, cube, and bake potatoes. (Preheat oven to 450°F Cover an 8x12 baking sheet with aluminum foil and spray with non-stick cooking spray. Scrub potatoes and chop into bite-size cubes. Distribute potatoes evenly onto baking sheet, spray with cooking spray, and season potatoes generously with salt and pepper. Bake potatoes for 35 minutes, or until potatoes are cooked throughout.].
Once potatoes have cooled for 5 minutes, transfer to large bowl.
Fold potatoes, sour cream, bacon, cheddar, and green onions together until well mixed. (Reserve a little bacon, cheddar, and onions for garnish.].
Serve immediately and enjoy!
Beef and Prime Rib Rub
Category: everyday-cooking
By Joe Werner

Great for any beef and especially on prime rib that is roasted low and slow.

Ingredients:
2 tablespoons salt
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons Montreal steak seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Cajun spice
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried basil

Directions:
Combine salt, pepper, paprika, steak seasoning, garlic powder, onion powder, Cajun spice, thyme, rosemary, and basil in a container with an airtight lid.

Prep time: 5 mins
Total time: 5 mins
Yields: 14 tablespoons

Calories: 14.4
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 3.1 g
Sugars: 0.4 g
Dietary fiber: 1.1 g
Protein: 0.6 g
Sodium: 1493 mg
Watermelon and Cantaloupe Salad With Mint Vinaigrette


Ingredients:
of fresh mint, lemon juice, Amaretto, watermelon balls, cantaloupe balls

Directions:
In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
Simple Syrup:
1/2 cup water
1 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
Tropical Salsa


Ingredients:
pink beans, fresh cilantro leaves

Directions:
In a large bowl, stir together the salsa, beans, and pineapple.
Spoon into the scoops and top with cilantro leaves.
NOTE: Makes 5 cups salsa; about 5 1/2 dozen bites.
Cornbread


Ingredients:
sugar, sour cream, eggs, butter

Directions:
"Preheat oven to 350. Add ingredients to box and mix by hand.  Pour into a greased 9 x 13 pan and bake for 40 to 45 minutes until golden brown."
Bacon Roll Appetizers


Ingredients:
"bacon"

Directions:
Cut crusts off bread slices and then cut all slices in half.
Cut all slices of bacon into thirds.
Spread all of the crustless bread halves with cream of mushroom soup.  Take 1/3 of slice of bacon and lay the bread slice on top of it, and roll up.  Secure with a toothpick. Place on cookie sheet (that has lip on it]  Continue until all bread is used up.
You can freeze them at this point or bake in the oven on 425 degrees until browned--approximately 20 minutes (turn 1/2 way through baking].  (Do not broil as the bread will burn before the bacon is sufficiently cooked].
Note:  If you freeze them, you don't have to defrost them before cooking.
Two-Bean Chili


Ingredients:
ground beef, onion, kidney beans, tomato juice, diced tomatoes, sugar, chili powder, salt, black pepper, cayenne pepper

Directions:
In a soup kettle or Dutch oven, cook the ground beef and onion over medium heat until meat is no longer pink; drain.
Stir in the remaining ingredients.
Simmer on stove, uncovered, for 2-3 hours.
Enjoy!
Berry Snack Wrap


Ingredients:
whole wheat tortilla, blueberries, berries

Directions:
Spread peanut butter on tortilla., Place berries on peanut butter., Take two places on the edge of the tortilla and fold together over berries., Take one place where the tortilla hasn't been folded and roll the tortilla up., Enjoy!
Spinach Pie


Ingredients:
frozen spinach, feta cheese, eggs, sun-dried tomato, black pepper, frozen puff pastry

Directions:
Pre-hreat oven to 200°C, Cook the spinach, drain, and squeeze out any excess liquid., In a large bowl, combine spinach, cheese, and eggs, and season with pepper., Line a pie dish with pastry, and spoon spinach mixture into pastry., Bake for 30 minutes, serve hot or cold with a yummy Greek salad.
Black Bean & Rice Veggie Burgers


Ingredients:
black beans, rice, onion, salsa, egg

Directions:
Mash beans., Mix beans, rice, onion, egg,and salsa., Spray skillet with cooking spray & turn on heat to medium., Spoon 1/2 cup mixture each into skillet and flatten to 1/2 inch thick., Cook 4-5 minutes on each side.
" Creamy " Vegan Potato-Leek Soup


Ingredients:
olive oil, leeks, garlic cloves, russet potatoes, vegetable broth, white beans, fresh rosemary

Directions:
Heat olive oil in a 4-quart pot.
Sautee the sliced leeks about 5 minutes or until slightly tender.
Add garlic and sautee another minute or so.
Add potatoes and broth.  Bring to a boil.  Reduce heat to medium and simmer 20 minutes or until potatoes and leeks are quite tender.
Add beans, rosemary, salt, and pepper, and more broth, if necessary.
Puree until smooth, using an immersion blender or in small batches in a regular blender.  If necessary, return to heat until warm enough.
Sprinkle with soy cheese, if desired.
Mulligatawny Soup III
Category: soups-stews-and-chili
By Andrew Chinn

This is a very old recipe from the 1930's.  Do not substitute margarine for the butter.

Ingredients:
¼ cup butter
¼ cup sliced onion
¼ cup sliced carrots
¼ cup chopped celery
¼ cup chopped green bell pepper
1  apple - peeled, cored and sliced
1 cup chopped chicken breast meat
¼ cup all-purpose flour
1 teaspoon curry powder
¼ teaspoon chopped fresh mace
4  whole cloves
1 tablespoon chopped fresh parsley
1 cup stewed tomatoes
salt and pepper to taste
1 cup cooked white rice
5 cups beef stock

Directions:
Melt butter in large saucepan.  Add onion, carrot, celery, pepper, apple, and chicken.  Cook until browned. Stir in flour, curry powder, mace, cloves, parsley, and tomatoes.  Cover, and simmer 1 1/2 hours. Take chicken out, set aside, and strain vegetables from broth.  Return chicken to pot. Using a food mill, puree vegetables.  Return to soup.  Season to taste with salt and pepper. Add rice and boiling white stock.  Serve.

Yields: 6 servings

Calories: 230.8
Fat: 9.4 g
Saturated fat: 5.3 g
Carbohydrates: 22.1 g
Sugars: 7 g
Dietary fiber: 2.4 g
Protein: 14.1 g
Cholesterol: 42 mg
Sodium: 256.5 mg
Broadway New York Strip


Ingredients:
olive oil, Worcestershire sauce, calvados, fresh ground pepper, savory

Directions:
Trim most exterior fat from strips.
Set aside.
Mix oil, Worcestershire, Calvados, pepper, savory and the steak rub in a glass mixing bowl.
Put steaks in a gallon zip-lock bag.
Pour marinade over steaks.
Close.
Put bag in dish.
Let stand in refrigerator for two hours.
Remove steaks from bag and pat dry with paper towels.
Grill steaks on a medium high grill 7 minutes on each side.
Remove from grill.
Let steaks rest under aluminum foil for five minutes before slicing.
Serve with your favorite steak sauce.
Crock Pot Creamy Enchilada Chowder


Ingredients:
pinto beans, rotel, frozen whole kernel corn, milk, half-and-half, Velveeta cheese, sour cream, cheese, onion, flour tortilla

Directions:
Place the pinto beans, tomatoes, and frozen corn in a 4-qt crock pot and mix well.
In a large bowl combine the enchilada sauce and cream of chicken soup, mixing well to blend.
Gradually stir in the milk, mixing until smooth.
Pour over bean/corn/tomato mix in crockpot.
Cover and cook on low heat for 6-8 hours.
If using half and half add it and the cheese and stir until cheese melted. Turn crockpot to high and cook for another 30 minutes to 1 hour.
Serve hot soup in individual bowls topped with sour cream, shredded cheese, and/or chopped onion as desired. I also serve flour tortillas on the side for dipping into the soup.
Ugandan Groundnut Stew


Ingredients:
stewing beef, onions, tomatoes, tomatoes, fresh chili peppers, carrots, mixed herbs, fresh ginger, ginger powder

Directions:
Remove seed from chillies and chop them finely.
Mix them with the peanut butter, ginger, herbs, vegetables and tomatoes.
Place meat in a saucepan with a tight fitting lid and add the vegetable mixture and some seasoning.
Put on the lid and cook very gently for about one and a half hours or until the meat is tender.
Don't worry about the lack of liquid because the meat and vegetables will make enough.
Orange Coffee Topped With Honey Nougat Chocolate And Orange Peel


Ingredients:
sugar, orange, brewed coffee

Directions:
Whip the cream with sugar until the latter dissolves., Keep aside., Place a slice of orange in each cup., Pour freshly brewed coffee over the orange slice., Stir in 1 tsp., of whipped cream in each cup., Top with grated Toblerone honey nougat chocolate and orange peel., Serve with a smile!
Authentic Vegetarian Ukrainian Borscht


Ingredients:
extra virgin olive oil, onion, caraway seed, green cabbage head, white potatoes, beet, fresh tomatoes, garbanzo beans, water, bay leaf, dill, apple cider, pure maple syrup, hot chili pepper, sea salt, fresh ground black pepper, garlic cloves

Directions:
Add olive oil into a large soup pot and heat, then add onions  and sauté for 5 minutes on low heat, add caraway seeds and sauté another minute. Add balance of ingredients except garlic and topping and simmer on low heat for 30 minutes.
Stir in garlic and serve with a scoop of yogurt or sour cream and garnish with dill.
For the topping ~ use scoop of plain Greek yogurt or sour cream and garnish with fresh dill.
Pineapple Pound Cake


Ingredients:
all-purpose flour, shortening, butter, eggs, sugar, baking powder, milk, vanilla

Directions:
Cream sugar, shortening and butter.
Add eggs, one at at time, blending well after each addition.
Add baking powder to the flour and mix into the batter 1/2 cup at a time mixing well after each addition.
Add milk, vanilla and pineapple with juice to batter and blend well.
Pour the batter into a well greased and floured 10 inch tube pan.
Place in a cold oven; set oven to 325 degrees and bake for 1 1/2 hours or until done.
Chef John's Pumpkin Pie
Category: fruits-and-vegetables
By Chef John

After many years of experimentation, I've finally perfected what I think is the ideal formula for a rich pumpkin pie that's also much less likely to crack on top. Serve garnished with whipped cream and freshly grated nutmeg.

Ingredients:
1 (15 ounce) can pumpkin puree
3  egg yolks
1  large egg
1 (14 ounce) can sweetened condensed milk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon fine salt
¼ teaspoon freshly grated nutmeg
⅛ teaspoon Chinese 5-spice powder
1  9-inch unbaked pie crust (see footnote for recipe link)

Directions:
Preheat oven to 425 degrees F (220 degrees C). Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined. Fit pie crust in a 9-inch pie plate and crimp edges. Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allow to cool completely before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 9-inch pie

Calories: 319.5
Fat: 14.2 g
Saturated fat: 5.4 g
Carbohydrates: 41.9 g
Sugars: 28.6 g
Dietary fiber: 2.6 g
Protein: 7.6 g
Cholesterol: 116.7 mg
Sodium: 464.6 mg
Layered Nutella Cheesecake


Ingredients:
butter, cream cheese, heavy cream, sugar, cornstarch, vanilla, eggs, heavy cream, hazelnuts

Directions:
Preheat oven to 350 degrees F.  Mix Oreo crumbs and melted butter, press into springform pan.  Bake for 13-15 minutes, reduce oven to 300 degrees F, remove pan and cool.
Beat cream cheese with 3/4 cup heavy cream until well combined and somewhat whipped/fluffy.  Add sugar and cornstarch and mix.
Add vanilla and fold in eggs one at a time (folding them into reduces bubbles and the chances of the cheesecake cracking while baking.
Pour cream cheese mixture into crust while keeping 1/3 of the entire mixture in the bowl.
Mix in 2/3 cup of Nutella and 2 Tbsp. heavy cream.  Pour this on top of the cheesecake to create a layer, spreading carefully with a rubber spatula.
Bake (at 300 degrees] for 45-55 minutes.  Turn off heat (do not open oven door] and let rest for 1 hour.
Remove from oven, run knife around inside edge of pan to loosen. Let cool completely to room temperature.
For nutella topping: bring 1/3 cup heavy cream to boil, remove from heat, mix in 2/3 cup Nutella, pour and spread over cheesecake.
Add 1 oz of chopped hazelnuts if desired, refrigerate overnight in fridge and serve.
Sugar Nut Twist


Ingredients:
milk, canola oil, sugar, salt, flour, bread machine yeast, pecans, brown sugar, sugar, ground cinnamon, butter

Directions:
Place all dough ingredients in order recommended by your bread machine manufacturer.  Select dough cycle and start machine.
Combine the first five filling ingredients in a medium bowl; set aside.  Turn the dough onto a lightly floured surface; divide into thirds.
Roll one portion of the dough into a 12 inch circle.  Transfer to a greased 12 inch pizza pan or a large greased cookie sheet (I line mine with parchment paper instead of greasing it.  It's very easy to lift from the pan that way].
Brush with a third of the butter; sprinkle with a third of the filling.  Repeat twice with the remaining dough, butter, and filling, placing each circle of dough over the previous layer.  Pinch outer edges to seal.
Place a small glass in the center of the dough.  With kitchen shears, cut from the outer edge to the glass to form 16 wedges.  Remove the glass; twist each wedge three times.
Cover with plastic wrap.  Let rise in a warm place until doubled, about 30 minutes.
Uncover dough.  Bake at 375 F for 30-40 minutes until deep golden brown, checking frequently for doneness.  Remove from pan to a wire rack.
Russian Doughnuts
Category: bread
By LenaM

Delicious doughnuts made with a cheese-enriched dough. Tvorog (Russian cottage cheese) is traditionally used for this recipe, but it works very well with farmer's cheese or ricotta, too.

Ingredients:
9 ounces farmer's cheese
1 cup all-purpose flour
2  eggs
1 tablespoon white sugar
½ teaspoon vanilla extract, or to taste  (Optional)
¼ teaspoon salt
oil for frying
1 tablespoon confectioners' sugar, or to taste  (Optional)

Directions:
Mix farmer's cheese, flour, eggs, sugar, vanilla extract, and salt together in a bowl until a sticky dough forms. Roll dough into 1-inch balls with wet hands to prevent sticking. Heat oil in a deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). The oil should be hot but not smoking. It is ready for frying if you see little air bubbles around a wooden spoon placed in the oil. Fry a batch of the dough balls in the hot oil until golden, about 2 minutes. Place doughnuts on paper towels to soak up excess oil. Repeat with remaining dough. Sprinkle with confectioners' sugar.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 doughnuts

Calories: 331.3
Fat: 16.1 g
Saturated fat: 5 g
Carbohydrates: 32.4 g
Sugars: 5.5 g
Dietary fiber: 0.8 g
Protein: 13.6 g
Cholesterol: 112.8 mg
Sodium: 260.8 mg
Angel Bread - Bread Machine Recipe


Ingredients:
water, egg, lemon juice, butter, salt, sugar, powdered milk, bread flour, bread machine yeast

Directions:
Grease two 5 x 9 bread pans.
Add the ingredients in the order listed in your bread machine manual (per manufacturer].
Select dough cycle and push start.
When cycle is done, remove the dough to a lightly floured board, cut into 2 halves.
Shape each piece into a loaf and place in greased bread pans.
Cover and let rise until double in size (about 50 - 60 minutes].
Bake in 350 degree oven for 25 - 30 minutes depending on your oven.
Rub tops with margarine or butter when you removed from oven.
Remove from bread pans and let cool on a wire rack.
When completely cool store in 1 gallon zip type bags.
Enjoy!
Greek Salad Dressing


Ingredients:
minced garlic clove, salt, pepper, olive oil, red wine vinegar, oregano

Directions:
"Place all ingredients in a jar, seal tightly and shake well."
Cheeseburger Meatloaf
Category: main-dish
By Douglas Tuccinardi

This meatloaf is extremely juicy, and the potential variety of different flavors is as big as your imagination. I've done American cheese with ketchup and mustard on top and served with dill pickle chips. Another one might be Swiss cheese and mushroom topping.

Ingredients:
2 pounds ground beef
¾ cup fresh bread crumbs
½ cup minced onion
2  eggs, beaten
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
3 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper, and mix well. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10x15 inch baking dish. Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 410
Fat: 29.1 g
Saturated fat: 14.7 g
Carbohydrates: 4 g
Sugars: 0.9 g
Dietary fiber: 0.4 g
Protein: 31.7 g
Cholesterol: 161.9 mg
Sodium: 811.3 mg
Nif's Baked and Breaded Pork Cutlets - 5 Ww Pts.


Ingredients:
boneless pork loin chop, fresh parmesan cheese, seasoning salt, fresh ground black pepper, olive oil

Directions:
Pound pork loin chops until quite thin, about 1/4" thick.
In a shallow dish, add bread crumbs, parmesan and seasoning salt. Pour egg whites into another shallow dish.
Dip cutlets into egg whites, let drip and then dip into the bread crumb mixture until evenly coated. Set on baking sheet, spritz with olive oil and bake for 20 minutes at 375°C.