xiaoxl/recipe_data huggingface dataset:
Basil Pan-Seared Scallops over Pasta
Category: seafood
By Grace

This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes.

Ingredients:
1 (16 ounce) package farfalle (bow tie) pasta
24  scallops, rinsed and drained
¾ cup olive oil
¼ cup lemon juice
1 ½ teaspoons dried minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons dried basil
9 tablespoons whipped butter

Directions:
Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl. Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil. Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops,  and cook the other side. Cook the remaining 12 scallops the same way. In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt. Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.

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

Calories: 521.6
Fat: 30.5 g
Saturated fat: 8.4 g
Carbohydrates: 45.8 g
Sugars: 1 g
Dietary fiber: 2.9 g
Protein: 16.1 g
Cholesterol: 38 mg
Sodium: 453 mg
Beet and Goat Cheese Napoleons


Ingredients:
red beets, rice vinegar, sugar, fresh chives, fresh parsley, fresh thyme, fresh ground black pepper, orange zest, shallot, extra virgin olive oil, hazelnut oil, kosher salt, hazelnuts

Directions:
Using a round cookie cutter (size will depend on size of beets], cut out as many rounds as you can.  In a medium-size skillet, bring rice vinegar and sugar to a boil. Reduce heat to medium-low and add beet slices in batches  that you can manage, cook beet slices, turning once, about 2 minutes. Transfer slices to a paper towel–lined baking sheet. Pat dry and let chill.  The left over scraps can be cooked up the same way to be used later in a salad.
Stir goat cheese together with the chives, parsley, 2 teaspoons thyme, and pepper in a bowl. Set aside.
Bring orange juice to a boil in a 1-qt. saucepan over medium-high heat. Cook until reduced to 1/3 cup, 4–5 minutes.  Be careful to watch this part closely.  I burned the first batch, and it didn't taste yummy. Let cool. Transfer juice to a bowl along with remaining thyme, balsamic vinegar, zest, and shallots. While whisking, drizzle in olive oil and hazelnut oil; whisk until smooth. Season vinaigrette with salt and pepper; let chill.
To serve: Put 1 beet slice on work surface; spread about 1 tsp to 1 tablespoons cheese mixture over beet depending on the size of your rounds. Top cheese with another beet slice, pressing down so cheese oozes to edge. Repeat to create a stack with 3 to 4 layers of cheese between 4 to 5 beet slices. Make as many stacks as you can with the slices you have.  I ended up with 9 stacks because the beets I had were pretty small. Slice each stack into 4 wedges if large, or in half if they are small.  Place salad greens on small plates and divide beets among them. Drizzle vinaigrette over each plate; garnish with nuts.
I had extra goat cheese left over, which I used to top some pasta a couple of days later -- yum.
Angel Dust (Southwestern Spice Mix/Rub)


Ingredients:
kosher salt, brown sugar, mustard powder, ground coriander, dried Mexican oregano, ground cumin, ground black pepper, cayenne

Directions:
"Measure and mix together all spices.  Store in an airtight container."
Sweet Aromatic Chicken With Rice (Crock Pot)


Ingredients:
coconut milk, water, skinless chicken thighs, brown sugar, soy sauce, ground cloves, garlic cloves, white rice

Directions:
Combine coconut milk and water.  Pour into greased slow cooker.
Add remaining ingredients, except for rice, in order listed.
Cover.  Cook on low 5-6 hours.
Thirty minutes before dinner time, cook the white rice.  You can use 1/4 cup of coconut milk in cooking the rice, if you would like.
Put cooked rice in a 9x13 casserole dish.
Remove chicken and debone, if desired.
Place chicken on top of rice.  Pour sauce from the crock pot on top.
Salmon Noodle Supreme


Ingredients:
salmon, sour cream, mayonnaise, parmesan cheese, milk, Dijon mustard, broccoli florets, red bell pepper, scallion

Directions:
In a large bowl mix together sourcream, mayo, parmesan cheese, milk, and dijon mustard.
Add salt and pepper to taste.
Add hot pasta, salmon, broccoli, red peppers, and green onions; mix till fully blended.
Place salmon mixture in a 2 quart baking dish, cover, and bake at 350* for 40-45 minutes or until hot and bubbly.
Orange and Mozzarella Towers With Orange Balsamic Vinaigrette


Ingredients:
oranges, lettuce leaves, fresh mozzarella cheese, fresh basil leaves, fresh ground black pepper, orange zest, olive oil

Directions:
To make each portion:
Place 3 baby lettuce leaves on each of 4 salad plates.
On each plate, place 1 mozzarella slice on lettuce, top with 1 orange slice and 1 basil leaf.
Repeat process with a second mozzarella slice, second orange slice and second basil leaf.
Finish with a third mozzarella slice, orange slice and basil leaf.
Drizzle with 1 tablespoon Orange Balsamic Vinaigrette, sprinkle with fresh black pepper to taste and 1/2 teaspoon fresh orange zest.
Orange Balsamic Vinaigrette:
Combine orange juice and balsamic vinegar and whisk to blend.
Continue whisking and slowly add olive oil into mixture until smooth.
Season with salt and pepper.
Cover and refrigerate until ready to serve.
Garlicky Pureed Potatoes and Kale


Ingredients:
white potatoes, kale, garlic cloves, butter, milk, sea salt, fresh ground black pepper

Directions:
Put the potatoes in a large pot and cover with water.  Use enough water to cover the potatoes by an inch or so.  Bring to a boil over high heat.
As the water is warming up, tear the kale into pieces and put it in the pot on top of the potatoes.  Cover, and cook until potatoes are fork tender and kale is cooked but still a vivid green (about 20 minutes].
Drain the kale and potatoes, and put back in the pot.  Add the garlic and butter, and puree with an immersion blender.  While pureeing, add milk 1 tablespoon at a time until desired consistency is reached.  Season with salt and pepper; serve right away.
World's Best Raita


Ingredients:
yogurt, mustard seeds, cucumber, salt

Directions:
Whisk yogurt until smooth and set aside.
Grate or dice cucumber.  I think grated cucumbers enhance the flavor.
In a spice grinder or blender crush the mustard seeds into a powder consistency.
Combine yogurt, cucumber, and mustard seeds and set aside for 30 minutes. This lets the flavors blend in and the mustard can do its job.
A few minutes before you are ready to serve add the salt. Adjust salt according to your needs. Enjoy!
Coconut Cream Banana Nut Bread


Ingredients:
flour, baking powder, baking soda, cinnamon, salt, butter, margarine, brown sugar, eggs, vanilla, banana, walnuts, pecans, cream cheese, brown sugar, egg

Directions:
Thoroughly grease the bottoms and sides of 2 loaf pans; set aside.
Combine flour, baking powder, baking soda, cinnamon and salt; set aside.
Beat butter on high speed for about 30 seconds.
Add 1/2 cup brown sugar, beaten eggs and vanilla; beat until well mixed.
Add flour mixture and banana alternately to beaten mixture; beating on low after each addition.
Stir in nuts.
In a separate bowl, beat cream cheese, 1/4 cup brown sugar and the 1 egg until smooth.
Stir in coconut.
Pour 1/4 of the banana batter into each pan.
Spoon 1/4 of the cream cheese mixture over each loaf.
Marble each by using a spatula to cut cream cheese into the banana batter.
Repeat the 2 layers as above but do not marble them.
Bake in a 350°F oven for about 50 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes.
Remove loaves from pans and cool completely.
Hot Browns (Simple)


Ingredients:
chicken, turkey, water, bacon

Directions:
put shredded chicken/turkey in bottom of 13 by 9 roasting or cake pan.
cut bacon into bite sized pieces (I use kitchen shears], and fry in bottom of a large sauce pan until crisp.
drain bacon drippings.
put soup and water in pan with bacon and cook over medium heat until blended and heated thru.
pour over chicken/turkey.
place in a pre-heated 400 oven for 25-30 minutes or until it begins to bubble.
pour over hot biscuits or toast.
enjoy.
go to recipezaar.com and give a 5 star review.
Quinoa and Black Beans
Category: side-dish
By 3LIONCUBS

Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.

Ingredients:
1 teaspoon vegetable oil
1  onion, chopped
3 cloves garlic, chopped
¾ cup quinoa
1 ½ cups vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
½ cup chopped fresh cilantro

Directions:
Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 10 servings

Calories: 153.3
Fat: 1.7 g
Saturated fat: 0.2 g
Carbohydrates: 27.8 g
Sugars: 1.5 g
Dietary fiber: 7.8 g
Protein: 7.7 g
Sodium: 516.9 mg
Pillsbury Slow Cooker Chicken Tortilla Soup


Ingredients:
boneless skinless chicken breast, onion, ground cumin, chili powder, garlic, salt, cayenne, diced tomatoes, chicken broth, corn tortillas, cilantro, sour cream, tortilla chips

Directions:
Spray 3 1/2 to 4 quart slow cooker with cooking spray.  In cooker mix all soup ingredients except cilantro.
Cover and cook on low heat setting for 6 to 8 hours.
Stir in Cilantro and increase heat setting to high.  Cook 15 minutes longer.
Serve with the garnishes, or add your own twist to this with your favorite items.
***Note***.
So you have last minute dinner plans and didn't start this in the slow cooker?  I have made this in a large soup kettle on the stove allowing to cook for approximately 3-4 hours and still wound up with the same delicious and tasty soup.  Give it a try either way.
Angel Food Cake With Lemon Cream and Berries


Ingredients:
vanilla flavor instant pudding and pie filling mix, Cool Whip Free, raspberries, blueberries

Directions:
Prepare and bake cake mix in a 10 inch tube pan according to package directions.  Cool cake completely according to package directions.
In a medium bowl, stir together yogurt and 1/4 of the pudding mix until smooth.  Gradually add remaining pudding mix to yogurt, stirring until smooth after each addition.  Fold in whipped topping.
Serve lemon cream and berries over cake.
Pot Roast in Foil
Category: main-dish
By LBEECH

The best, no fail way to cook a roast. I give this recipe to all new brides, and they and their new husbands love it!! You can add cubed potatoes and sliced carrots to the roast before sealing it in foil, but I like to serve it over mashed potatoes and gravy. Also, you could substitute using a four pound bone-in roast.

Ingredients:
3 pounds bottom round
1 (10.75 ounce) can  condensed cream of mushroom soup
1 packet dry onion soup mix
2 tablespoons water

Directions:
Preheat oven to 300 degrees F (150 degrees C). Place a piece of foil, about 30 inches long, into the bottom of a 9x13 inch roasting pan. Place the roast on the foil in the pan. In a separate small bowl, combine the mushroom soup with the onion soup mix. Mix well and pour over the roast. Sprinkle with the water. Fold foil over and seal all edges. Bake at 300 degrees F (150 degrees C) for 4 hours.

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

Calories: 388.8
Fat: 25.1 g
Saturated fat: 9.4 g
Carbohydrates: 3.1 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 35.1 g
Cholesterol: 108.9 mg
Sodium: 410.8 mg
Ronaldo's Beef Carnitas
Category: world-cuisine
By MISS ANNIE

I use this recipe all the time. It is the best! The meat just falls apart, and it's delicious served in flour tortillas with guacamole and salsa. This also freezes well.

Ingredients:
4 pounds chuck roast
1 (4 ounce) can green chile peppers, chopped
2 tablespoons chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
2 cloves garlic, minced
salt to taste

Directions:
Preheat oven to 300 degrees F (150 degrees C). Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat. Totally wrap the meat in the foil and place in a roasting pan. Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 12 servings

Calories: 217.5
Fat: 13.8 g
Saturated fat: 5.6 g
Carbohydrates: 1.4 g
Sugars: 0.4 g
Dietary fiber: 0.6 g
Protein: 20.8 g
Cholesterol: 70 mg
Sodium: 170 mg
Steff's Shepherd Pie
Category: main-dish
By STEFF71

This is something I made up that my whole family enjoys.

Ingredients:
1 pound ground beef
1 (14.5 ounce) can green beans, drained
1 (10.5 ounce) can cream of mushroom soup
½  onion, diced
1 cup shredded Cheddar cheese
2 cups mashed potatoes

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Cook and stir ground beef in a skillet over medium-high heat until beef is browned, about 10 minutes. Drain fat. Mix in green beans, cream of mushroom soup, and onion. Pour beef mixture into a 2 quart casserole dish and top with Cheddar cheese. Spread mashed potato on top. Bake in the preheated oven until the pie is hot, and the mashed potatoes are golden brown, about 30 minutes.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 6 servings

Calories: 346.2
Fat: 19.9 g
Saturated fat: 9.2 g
Carbohydrates: 19.7 g
Sugars: 2.8 g
Dietary fiber: 2.8 g
Protein: 21.4 g
Cholesterol: 71.4 mg
Sodium: 895.9 mg
Louisiana Gumbo


Ingredients:
chicken, breakfast sausage, shrimp, crawfish tail, okra, bell peppers, celery, chili peppers, ground sage, chicken bouillon, oregano, black pepper, gumbo file, flour

Directions:
In a large (I mean large] stockpot boil chicken (completely covered by 2 inches of water], chopped okra, celery, sage, bouillon, oregano, black pepper until chicken is done. Remove chicken and set aside to cool, leave the stock in the pot. When cool debone the chicken and shred the meat. Set aside for now.
Crumble sausage and fry in a skillet. Remove sausage and set aside. Reserve 1/2 cup of the drippings. Add flour and make a very dark roux (dark brown]. Add the sausage and roux to the chicken broth and let simmer 10 minutes.
Chop bell peppers and cayennes at this time. Add to pot and let simmer 10 minutes.
Add shrimp, clam juice, crawfish tails to the pot and let simmer 15 minutes.
Add the chicken and gumbo file to the pot and bring to a boil.
I like to let this gumbo rest for a few hours and then reheat it before serving. Serve over rice with crackers and Louisiana hot sauce.
This gumbo only gets better the next day. It freezes well to make a quick simple meal anytime.
Cottage Cheese Jam on an English Muffin


Ingredients:
English muffin, cottage cheese, water, Splenda sugar substitute

Directions:
Combine the cottage cheese, jam and water in a food processor, and blend until smooth.  (You may have to stop the blender and shake the jar so that the mixture ends up over the blades again.  Mine never did get TOTALLY smooth.].
Divide the blended mixture and spread half on each half of the English muffin.  Sprinkle Splenda over it, if desired.
Toast until the edges of the muffins start to brown.
" Leftover" Lo Mein for Two


Ingredients:
cooked pasta, carrots, peas, egg, soy sauce, chicken broth

Directions:
Combine everything but pasta on stove top and heat until bubbling., add pasta and serve.
Jackie's Alfredo Sauce


Ingredients:
butter, heavy cream, garlic powder, pepper, salt, parmesan cheese

Directions:
Melt butter.
Add cream and seasonings.
Bring to a bubble.
Add Parmesan.
VERY IMPORTANT: REDUCE HEAT TO A SIMMER (I know how you two cook!].
Simmer for 8 minutes.  Stir every now and then.
The texture is so much better.  The cheese melts in so it's not grainy and it gets thicker.  And this is less butter, which we all need.
Mel Callihan's Brownie Parfait


Ingredients:
eggs, water, milk, chocolate pudding, fresh strawberries, Cool Whip

Directions:
Bake brownies following the directions on the box, cool and then break into pieces.
Mix pudding according to the directions on the box.
Slice strawberries.
Layer in dessert or parfait glasses as follows:
1- brownie.
2- white chocolate pudding.
3- sliced strawberries.
*Repeat until glass is almost full.
Top with Cool Whip.
Garnish with strawberry slices and chocolate shavings.
Note: I used Hershey kisses and a cheese grater to make my chocolate shavings!
*Also can use fat-free or reduced fat ingredients.
I did and it was wonderful!
Crepes


Ingredients:
all-purpose flour, sugar, baking powder, salt, milk, butter, eggs, vanilla, applesauce, powdered sugar

Directions:
In a blender combine all Wet ingredients (Milk, Butter, Eggs, Vanilla] and mix on low for 1 minute.
combine all dry ingredients (Flour, Sugar, Baking powder, Salt] in a bowl.
Turn Blender up to highest speed and SLOWLY add dry ingredient mixture.
Blend on HIGH for 2-3 minutes.
Pour into bowl and let "Rest" (until most of the bubbles are gone] for 4 minutes.
Coat a LARGE non-stick pan with Non-Stick cooking spray or butter.
Place pan over HIGH heat for 1-2 mins or until HOT.
Pour just less than 3/4 cup of batter into pan and remove from heat while rotating pan to cover bottom with batter.
Let sit for 5 minutes off of heat.
Remove crepes onto plate and cover with favorite filling, roll up and dust with powdered sugar if desired.
Ham and Tomato Pie


Ingredients:
cooked ham, green onions, Dijon mustard, mozzarella cheese, plum tomatoes, egg, half-and-half, fresh basil, pepper

Directions:
Preheat the oven to 425 degrees.
Saute the ham and onion over medium heat until the ham is brown and all the liquid evaporates.
Brush the bottom of the pie shell with mustard.
Sprinkle 1/2 c mozzarella over the mustard.
Put the ham and onions evenly on top of the cheese.
Place a single layer of tomatoes on top of the ham.
Combine the egg and half-and-half; beat with a fork until blended.
Pour over the tomatoes.
Evenly sprinkle the basil, pepper and remaining cheese on top.
Bake for 20-23 minutes or until lightly brown and set.
Cool on a wire rack for 20 minutes before cutting into wedges to serve.
Garnish slices with basil sprigs and sliced tomatoes if desired.
Un-Slimy Okra
Category: side-dish
By Sarah Garment Stone

Roasting the okra with tomatoes keeps it from being slimy, and a dusting of panko adds a touch of crunch to mimick fried okra without the added fat from frying.

Ingredients:
½ pound fresh okra, cut into 1/2 inch slices
8  cherry tomatoes, halved
olive oil
kosher salt and ground black pepper to taste
garlic powder to taste
½ cup panko bread crumbs

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Place the okra and tomatoes in a bowl. Pour in the olive oil and sprinkle with kosher salt, pepper, and garlic powder. Stir until the vegetables are coated with oil. Add the panko bread crumbs and stir. Spread the vegetables on to a lightly greased baking sheet. Bake for 13 to 15 minutes until the tomatoes are soft and the okra is lightly browned.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 179.3
Fat: 8 g
Saturated fat: 1.2 g
Carbohydrates: 30.2 g
Sugars: 1.5 g
Dietary fiber: 4.4 g
Protein: 5.8 g
Sodium: 347.5 mg
Tasty Vanilla Pudding


Ingredients:
milk, sugar, cornstarch, egg, butter, margarine, vanilla

Directions:
Get out a 3 quart saucepan. Combine the sugar and cornstarch. Slowly stir in the milk. I use a whisk to make sure the cornstarch doesn't get lumpy. If the milk is cold, so much the better, (cornstarch dissolves quicker in cold liquids]  Heat the pudding over medium heat. Stir constantly,Keep stirring it until it boils.
Wait a minute, so that it boils for a full minute.
Next crack your egg into a cereal bowl.  Scoop a bit of the hot pudding into the bowl with the egg.  Stir the egg up pretty fast (so it doesn't cook in the hot pudding] until it is well mixed.  Then put the egg/pudding mixture back into the pot.  Whisk it up smooth.  Bring the pudding back to a boil and then remove it from the stove. Drop in the butter and the vanilla.  Stir until butter melts.
Pour it into small resealable plastic containers if you want to send it in a lunch box.
Sweet Cherry Upside-Down Cake


Ingredients:
unsalted butter, light brown sugar, ground cinnamon, sweet cherries, all-purpose flour, ground nutmeg, baking soda, salt, unsalted butter, sugar, eggs, sour cream, heavy whipping cream, powdered sugar, vanilla extract

Directions:
Heat oven to 350°F  Grease 11 x 7 inch glass baking dish.  Microwave 1/4 cup butter in medium microwave-safe bowl on high 30 seconds or until melted.  Stir in brown sugar; microwave 30 to 60 seconds or until sugar is melted and mixture is thick and bubbly.  Stir in cinnamon.  Pour over bottom of baking dish; top with cherries in single layer.
Whisk flour, nutmeg, baking soda and salt in medium bowl.  Beat butter and almond extract in large bowl at medium speed until smooth.  Gradually beat in sugar, increase speed to medium-high; beat 4 minutes or until light and fluffy.
Add eggs one at a time, beating well after each addition.  At low speed, beat in flour mixture in 3 parts alternately with sour cream just until smooth, beginning and ending with flour mixture.  (Batter will be thick.]  Spoon and gently spread batter over cherries.
Bake 40 to 50 minutes or until cake is golden brown, toothpick inserted in center comes out clean and cake springs back when gently pressed.
Cool on wire rack 15 minutes.  Run thin knife around edge of cake to release from pan.  Cover with rimmed platter, invert cake on platter.  (If any cherries have stuck to pan, place them back on cake.].
Beat all whipped cream ingredients in medium bowl at medium-high speed until firm but not stiff peaks form.  Serve cake warm with whipped cream.