xiaoxl/recipe_data huggingface dataset:
Beef Tenderloin With Southwestern-Style Sauce


Ingredients:
beef tenderloin, fresh ground pepper, salt, olive oil, garlic cloves, shallots, tomato paste, creole mustard, black peppercorns, chicken broth, real maple syrup, cider vinegar, salt, fresh ground black pepper, dried cilantro, fresh cilantro

Directions:
Trim the beef and cut into eight ½-inch thick medallions, about 6 ounces each.
Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed.
Heat ½ Tablespoon of the Oil in a sauté pan over medium-high heat. Sauté the Garlic and Shallots until aromatic, 1-2 minutes; add Tomato Paste and cook until slightly browned, about 2 minutes; add the Mustard, Black Peppercorns, Chicken Broth, Maple Syrup, Vinegar, Salt and Pepper; Simmer until mixture reduces to a sauce consistency, about 10 minutes.
Heat the Oil in a skillet on medium-high heat; sauté the medallions to the desired doneness, 1 ½ minutes for the first side and approximately 1 minute for the second side for medium.
Finish the sauce with the Cilantro and serve over the Tenderloin.
Garnish with the Jalapeno.
Best Ever Pico De Gallo


Ingredients:
plum tomatoes, red onions, garlic cloves, cilantro, red wine vinegar, salt, pepper

Directions:
Mix tomatoes, onions, jalapenos, and garlic., Add oil and vinegar., Season to taste with salt and pepper., Let sit at least an hour before service so flavors can blend.
Crispy Fried Cheese Squares


Ingredients:
butter, garlic clove, all-purpose flour, milk, gruyere cheese, parmigiano-reggiano cheese, cayenne pepper, eggs, canola oil, arugula, lemon juice, olive oil

Directions:
Melt the butter in a saucepan over medium heat. Add the garlic and stir in 1/2 cup flour. Cook, stirring constantly, for about 2 minutes.
Whisk in the milk, and cook, whisking constantly, until the sauce thickens.
Bring to a boil, then add the cheeses and stir until melted and smooth. Add cayenne, salt and pepper to taste.
Remove from the heat and pour into a 9-inch (23-centimeter] square pan. Cover with plastic wrap. Refrigerate until firm, at least 3 hours.
Remove the plastic wrap and invert the cheese mixture onto a work surface. Cut into 6 large or 12 medium squares.
Put the remaining 1/2 cup flour, the eggs and breadcrumbs in 3 separate bowls.
Heat the oil in a deep fryer to 350 degrees F (180 degrees C].
Dredge each cheese square in the flour, then dip in the eggs and finally coat with the breadcrumbs. Fry until golden brown, about 2 minutes. Drain on paper towels.
To serve, place 1 large or 2 medium fried cheese squares on each plate. Toss the arugula with lemon juice, olive oil and salt and pepper to taste. Top the fried cheese with pickled vegetables and the arugula.
Cook's Note:
You can substitute any of the cheeses in this recipe with your favorites. The cheese squares can be frozen before frying to make them easier to work with.
Pumpkin Scones from Alice's Tea Cup


Ingredients:
all-purpose flour, sugar, baking soda, baking powder, kosher salt, ginger, cinnamon, unsalted butter, buttermilk, canned pumpkin puree, pure vanilla extract, unsalted butter, light brown sugar, lemon juice, kosher salt, heavy cream

Directions:
Preheat oven to 425°F.
In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
With clean hands or a pastry cutter, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
Make a well in the centre of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well.  Stir, using your hands, combine the ingredients untill all the dry mixture is wet, but do not knead!
Turn the mixture onto a floured surface and gather the dough together.  Gently pat the dough to make  adisk about 1 1/2" thick.  Using a 3 or 3 1/2" biscuit cutter, cut out as many scones as you can and lay them on a nonstick to cut out more scones - just don't knead the dough too much.
Bake the scones for about 12 minutes, or until lightly browned.  Let the scones cool slightly on the baking sheet (about 20 minutes] before glazing them.
While the scones are cooling, prepare the caramel glaze:  Place the butter, brown sugar, lemon juice, and salt, in a saucepan over medium heat, and whisk gently, until the mixture is smooth; then remove pan from heat.
To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet.
Pumpkin Hazelnut Cheesecake


Ingredients:
butter, sugar, cream cheese, pumpkin puree, eggs, brown sugar, cinnamon, ginger, nutmeg, clove, vanilla extract, sour cream, confectioners' sugar, hazelnuts

Directions:
Combine ginger snaps and sugar in food processor and process until fine.
With machine running, add melted butter and process until crumbly.
Pat into bottom of 9-inch spring-form pan.
Freeze for 20 minutes.
In food processor or by hand, beat cream cheese, pumpkin, eggs, sugar, 1/2 cup Frangelico, cinnamon, ginger, nutmeg, cloves and vanilla until completely smooth.
Pour into prepared crust and bake at 350F for 45 minutes.
Meanwhile, whisk together the sour cream, confectioners sugar and Frangelico for topping.
Carefully pour over top of hot cake, smoothing with a spatula.
Bake for 10-15 minutes longer or until edges begin to bubble.
Remove from oven, cool completely and refrigerate overnight.
To serve, run a small knife around the edge of the cake and then release the spring form.
Transfer to serving platter.
Decorate with whipped cream and whole hazelnuts.
Leave cake at room temperature for 45 minutes before serving to improve flavor.
Newfoundland-Style Pea Soup
Category: soups-stews-and-chili
By Anonymous

This is a tasty soup made in the traditional Newfoundland style.  One bowl of this soup with never be enough, it is delicious!

Ingredients:
1 pound Newfoundland style salt beef
2 cups yellow split peas
10 cups water
3  carrots, chopped
½  turnip, peeled and cut into 1/2-inch pieces
½ teaspoon ground black pepper

Directions:
Place the beef into a container and cover with water. Soak overnight in the refrigerator to remove excess salt. Drain, rinse, and cut into small cubes before using. Bring the cubed beef, peas, and water to a boil in a large pot over high heat. Reduce heat to medium-low, cover, and simmer until the peas have softened and mostly dissolved, about 30 minutes. Stir or whisk frequently to help the peas dissolve, and to keep the soup from burning on the bottom of the pot. Stir in the carrots, turnips, and black pepper, continue simmering until the vegetables have softened, about 15 minutes more.

Prep time: 20 mins
Cook time: 50 mins
Total time: 9 hrs 10 mins
Yields: 10 cups

Calories: 201.3
Fat: 3.7 g
Saturated fat: 1.2 g
Carbohydrates: 27.9 g
Sugars: 1.6 g
Dietary fiber: 0.2 g
Protein: 14.5 g
Cholesterol: 19.2 mg
Sodium: 234.3 mg
Wakame Omelet


Ingredients:
egg, salt

Directions:
Reconstitute the wakame.
Beat egg/egg yolks and add salt to taste and oil (or add it after heating pan. This way it avoids fire spitting].
Heat pan.
When pan is hot, pour in egg mixture.
Put the wakame on top.
Flip the egg over.
Fold into omelet.
Easy Paleo Chicken Marsala
Category: main-dish
By Cindy Anschutz Barbieri

Here is my paleo recipe on the traditional chicken Marsala! Great dish for entertaining and preparing in advance. Stress free.

Ingredients:
4  skinless, boneless chicken breast halves
sea salt and ground black pepper to taste
1 tablespoon extra-virgin olive oil, or more as needed
2 tablespoons unsalted butter, divided
6 (1 ounce) slices prosciutto, cut into thirds
1 small shallot, minced
8 ounces crimini mushrooms, stemmed and halved
½ cup sweet Marsala wine
½ cup chicken stock
¼ cup chopped flat-leaf  parsley

Directions:
Place chicken cutlets between 2 sheets of plastic wrap on a solid, level surface. Firmly pound the meat with the smooth side of a meat mallet to a 1/4-inch thickness. Season both sides with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted. Place chicken cutlets into the skillet; cook until both sides are golden brown, about 5 minutes for each side. Lower the heat to medium; add olive oil to the skillet if needed. Place prosciutto and shallots into the skillet; cook and stir until warmed, about 1 minute. Stir in the mushrooms and cook until browned, about 5 minutes. Season with salt and pepper. Pour wine into skillet; simmer until flavors combine, about 1 minute. Add chicken stock; simmer and stir until the sauce reduces slightly, about 1 minute. Stir 1 tablespoon of butter into the skillet. Return chicken to the pan; simmer until chicken is heated through, about 1 minute. Garnish with parsley, salt, and pepper.

Prep time: 15 mins
Cook time: 14 mins
Total time: 29 mins
Yields: 5 4-ounce servings of chicken

Calories: 357.1
Fat: 20.5 g
Saturated fat: 8.2 g
Carbohydrates: 5.8 g
Sugars: 2.2 g
Dietary fiber: 1.1 g
Protein: 28.9 g
Cholesterol: 96.6 mg
Sodium: 811.3 mg
Mediterranean Vegetable Stew
Category: soups-stews-and-chili
By USA WEEKEND columnist Jean Carper

A Mediterranean diet has been shown to relieve arthritis pain. Serve over polenta, rice or pasta.

Ingredients:
2 tablespoons olive oil, divided
1 cup chopped red onion
2 cups coarsely chopped green pepper
2 large garlic cloves, crushed
1 cup sliced mushrooms
1 small eggplant, unpeeled, cut in 1- to 2-inch chunks
1 (28 ounce) can crushed tomatoes
½ cup kalamata olives, pitted and sliced
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon chopped fresh rosemary
1 cup coarsely chopped parsley

Directions:
In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.

Yields: 6 generous servings

Calories: 222.1
Fat: 8.8 g
Saturated fat: 1.2 g
Carbohydrates: 33.4 g
Sugars: 4.5 g
Dietary fiber: 7.9 g
Protein: 6.7 g
Sodium: 504.9 mg
Spicy and Rich Sausage and Kidney Bean Chili (Ww 6 Pointsplus)


Ingredients:
olive oil, no-salt-added diced tomatoes, salsa, brewed coffee, dried oregano, avocado, fresh cilantro, lime

Directions:
Cook all but the ¼ cup chopped onion in oil in large saucepan over medium-high heat for 2 minutes.
Add the chicken sausage; cook and stir for 1 minute.
Stir in tomatoes, salsa, coffee, and oregano; bring to a boil. Reduce heat; simmer uncovered for 10 minutes.
Add the beans; return to a boil and simmer for 5 minutes.
To serve, ladle 1 ¼ cups into four shallow bowls.
Garnish with reserved chopped white onion and optionally with chopped avocado, chopped cilantro, and lime wedges.
Pan de Sal - Filipino Bread Rolls
Category: bread
By IDA316

The dough for this rolls are made using a bread maker. No more kneading! These rolls taste fantastic, best I've ever had. Bread improver is easy to find in some countries, but if it is not available, you may leave it out.

Ingredients:
2 ½ teaspoons active dry yeast
3 ¼ cups bread flour
¾ teaspoon bread improver
¼ cup sugar
¼ teaspoon salt
2 tablespoons margarine
2  eggs
1 cup canned evaporated milk
1 cup canned evaporated milk
½ cup dry bread crumbs

Directions:
Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start. When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.

Prep time: 3 hrs
Cook time: 8 mins
Total time: 3 hrs 8 mins
Yields: 20 rolls

Calories: 72.2
Fat: 3.6 g
Saturated fat: 1.5 g
Carbohydrates: 7.2 g
Sugars: 5.2 g
Dietary fiber: 0.2 g
Protein: 2.9 g
Cholesterol: 25.9 mg
Sodium: 95.2 mg
Roasted Peppers: How to Roast a Pepper on a Gas Range


Ingredients:
"bell pepper"

Directions:
Rinse the pepper.
Stick the pepper on a metal skewer or long handled fork.
Hold pepper close to the gas range flame (a small kitchen torch such as is used for crème brulee is also acceptable, but using a range is safer].
When the pepper begins to blister, rotate; continue rotating until entire pepper is blistered and charred*.
Place the roasted pepper directly into a Ziploc and seal.
After 15 minutes, rinse the pepper under small stream of cold water.
Rub the pepper thoroughly until all the skin has come off, or carefully scrape skin with a butter knife to remove.
*Note:the amount of charring is open to debate; some people prefer them evenly darkened but not blackened, but others prefer them very charred- you'll need to experiment and decide for yourself.
Sinigang na Baka
Category: soups-stews-and-chili
By ALLYD

Simple beef, vegetable, tamarind based soup that we eat over rice! A meal in itself!

Ingredients:
2 tablespoons canola oil
1 large onion, chopped
2 cloves garlic, chopped
1 pound beef stew meat, cut into 1 inch cubes
1 quart water
2 large tomatoes, diced
½ pound fresh green beans, rinsed and trimmed
½ medium head bok choy, cut into 1 1/2 inch strips
1 head fresh broccoli, cut into bite size pieces
1 (1.41 ounce) package tamarind soup base

Directions:
Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes. Place tomatoes and green beans in pot, and continue to simmer for 10 minutes. Stir in bok choy, broccoli and tamarind soup mix. Simmer for an additional 10 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 303.9
Fat: 19.7 g
Saturated fat: 6.3 g
Carbohydrates: 15 g
Sugars: 5.4 g
Dietary fiber: 4.5 g
Protein: 17.8 g
Cholesterol: 50.7 mg
Sodium: 1405 mg
Picnic Basket Bread


Ingredients:
active dry yeast, flour, sugar, swiss cheese, frozen chopped spinach, parmesan cheese, onion, sesame seeds, salt

Directions:
Preheat oven to 375°., Mix cheese, spinach, chicken, onion, and 1/4 teaspoon salt for filling., Set aside., Dissolve yeast in 1 cup warm water., Mix yeast mixture, sugar, 1 teaspoon salt, and 1 cup flour in a mixing bowl., Gradually add 1 1/2 cups flour to dough., Knead dough until smooth, using other 1/2 cup flour if dough is sticky., Roll dough into a 16 x 10-inch rectangle., Spread filling down the middle of dough., Bring dough edges together and seal., Place seam-side down on lightly greased cookie sheet., Brush bread with egg white and sprinkle with sesame seeds., Bake at 375° for 40 minutes., Serve warm, or cool and refrigerate.
Grilled Jalapeno Chicken


Ingredients:
boneless skinless chicken breasts, water, cream cheese, bacon

Directions:
In a sealable bag, pour Italian dressing over chicken and refrigerate 2 to 4 hours.
Bring a small saucepan water to a boil and add jalapenos.
Return to a boil and shut off heat allowing jalapeno to seep for 5-10 minutes.
Pour off water and drain jalapenos on a paper towel.
Once cool to handle, stuff each jalapeno with cream cheese.
Remove chicken from marinade; discard marinade.
Roll chicken breast around jalapeno peppers.
Wrap each chicken breast with a slice of bacon.
Secure with toothpicks.
Prepare the grill, by lightly oiling the grill grate and heating the grill to medium high heat.
Arrange wrapped chicken breasts on the prepared grill.
Grill for 20 minutes turning frequently, or until bacon is browned and the chicken juices run clear.
UPDATE:  I tried baking the chicken at 375 degrees for 30 to 40 minutes and it came out very good as well.
Zucchini Bread VII
Category: breakfast-and-brunch
By LBSIEGEL

Quick, easy, delicious zucchini bread.  Freezes very well so no fear with the overflowing garden veggie. You may omit the walnuts if you wish.

Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
3  eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups shredded zucchini
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, sift together flour, baking powder, baking soda and salt. In a large bowl, beat together the sugar and oil. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.  Blend this mixture into the flour mixture, alternately with the sour cream; stir just to combine. Fold in the zucchini and nuts; mixing just enough to evenly combine. Pour batter into prepared pans. Bake in preheated oven for 80 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 2 - 9x5 inch loaves

Calories: 318.3
Fat: 18.1 g
Saturated fat: 3.8 g
Carbohydrates: 36.2 g
Sugars: 20.5 g
Dietary fiber: 1.1 g
Protein: 4.2 g
Cholesterol: 33 mg
Sodium: 205.7 mg
Sesame Free Hummus


Ingredients:
garbanzo beans, lemon juice, dried basil, oregano, black pepper, olive oil

Directions:
Rinse garbanzo beans in a strainer .
Soak garbanzo beans in water for 1-2 minutes.
Put garbanzo beans in food processor.
Put olive oil, black pepper, oregano, dried basil, and lemon juice in food processor seperately.
Turn on the food processor for five minutes.
If not satisfied with texture, put in olive oil to make smoother and turn on food processor for 1 minute until satisfied.
Chocolate Yummies


Ingredients:
graham crackers, mini marshmallows, light corn syrup, margarine, butter, crunchy peanut butter

Directions:
Coat 13 X 9 X 2 microwave safe dish with cooking spray. Place 6 whole pieces graham crackers in single layer in bottom. Spread marshmallows evenly over crackers.
Microwave on high one minute or until marshmallows are puffy. Remove and cool.
In 2 quart microwave safe dish mixing bowl, combine morsels, cory syrup, and margarine. Microwave on high about 1 1/2 minutes or until chocolate can be stirred smooth.
Stir in peanut butter, add rice krispies, mixing until combined.
Spread evenly over marshmallows.
Cover and refridgerater about an hour, cut and store in air tight container in refriderater.
Cauliflower and Watercress Salad


Ingredients:
head cauliflower, watercress, walnuts, plain yogurt, ground cinnamon

Directions:
Arrange cauliflower, watercress, and walnuts in a serving dish., Whisk together remaining ingredients and pour over salad., Serve.
Irish Creamer


Ingredients:
pure vanilla extract, confectioners' sugar

Directions:
"Mix well and store in airtight container."
Frittata (Italian Omelet)


Ingredients:
eggs, 2% low-fat milk, onion, parmesan cheese, parsley, light olive oil

Directions:
Beat eggs and milk lightly. Add cheese, onion, parsley, salt and pepper.
Heat oil in a heavy skillet. Pour in egg mixture and reduce heat as edges of omelet begin to thicken.
With a fork, draw cooked portions toward center to allow uncooked mixture to flow to bottom of skillet. Shake and tilt skillet as necessary to aid flow of uncooked eggs. Do not stir. When eggs no longer flow and surface is still moist, increase heat to quickly brown the bottom of omelet. Loosen edges carefully and fold omelet over.
Slide omelet onto a warm platter.
CLASSIC PASTa SALAD


Ingredients:
tri-color spiral pasta, ham, green pepper, celery, cucumbers, cherry tomatoes, red onion, black olives, parmesan cheese, black pepper, cilantro, mayonnaise, Miracle Whip, Dijon mustard

Directions:
In a large bowl, combine all the salad ingredients. Stir until well blended, cover and transfer to the refrigerator to chill.
In a medium bowl, combine all the dressing ingredients – mayonnaise, Miracle Whip, Dijon mustard, hot sauce and smoked paprika. Whisk well and pour in the pasta salad. Gently stir until all the ingredients are coated, cover and chill for 2 hours.
Sweet and Tangy Berry Filled Crepes


Ingredients:
mascarpone cheese, cherry brandy, fresh blueberries, Splenda sugar substitute, lemon juice

Directions:
Put the mascarpone, strawberry jam and cherry brandy into a mixing bowl and beat until combined and the mixture starts to become a bit fluffy. Set aside.
Heat a small saucepan and add the blueberries, splenda and lemon juice. Cook over a low heat for about 3 or 4 minutes, stirring constantly. When the blueberries start to pop and release their juices they should be ready. Set aside.
Heat the prepared crepes in the microwave. It should take about 40 seconds per crepe.
Put each crepe on a plate.
Generously spread a layer of the mascarpone mixture over the base of each crepe.
Roll each crepe up into an open ended cigar type shape.
Drizzle the blueberries and their juice over each rolled up crepe.
Serve.
Cheese With Sun-Dried Tomatoes


Ingredients:
feta cheese, cream cheese, sour cream, garlic, chives, basil, fresh parsley, ground pepper, sun-dried tomatoes packed in oil

Directions:
Mix all above ingredients well (do not add the tomatoes].
Coarsely chop the tomatoes in a food processor.
Serve with crusty french bread.
Creamy Pesto Chicken and Linguine


Ingredients:
linguine, boneless skinless chicken breasts, olive oil, butter, garlic, shallot, fresh mushrooms, sun-dried tomatoes, half-and-half, white pepper, parmesan cheese, pesto sauce, romano cheese, parmesan cheese, fresh ground black pepper

Directions:
Cook linguini according to package directions.
Drain and set aside.
In a large skillet, melt 2 teaspoons of the butter together with the olive oil over medium heat.
Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
Remove from pan and cut into 1/2-inch cubes; set aside.
Pour out drippings from pan, but do not wipe it out.
In the pan you cooked the chicken in, melt remaining butter over medium heat.
Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 5 minutes, then stir in half and half and season with pepper.
Cook 6 to 8 minutes, stirring frequently.
Stir the Parmesan into the creamy mixture, stirring until well mixed.
Stir in the pesto, and cook for about 5 minutes, until thickened.
Stir in the chicken cubes and cook until heated through, about 5 minutes.
Re-heat the linguini (either in boiling water or microwave] and serve chicken and sauce over the hot pasta.
Garnish with grated Romano and freshly ground black pepper.
Makes 4 to 6 servings.
Pork With a Parmesan Crust


Ingredients:
egg, parmesan cheese, salt, pepper, flour, fresh rosemary, fresh sage, olive oil

Directions:
Mix the parmesan with the beaten egg and set aside.
Place the medaillons or fillets between two sheets of cling film and using a meat tenderizer, rolling pin flatten them.
They nedd to be fairly thin. If you're using medaillons, like I did, you'll need to adjust the cooking times slightly as they are thicker and will take a little longer cooking.
Season to taste with salt and pepper on both sides and sprinkle with chopped rosemary or sage.
Dredge both sides in flour.
Heat the oil in a frying pan until quite hot, but not smoking.
Dredge the meat through the egg/parmesan mix, making sure that it sticks to both sides and immidiately transfer to the hot pan.
Fry on both sides until nice and golden, and nearly cooked through. This doesn't take long a few minutes either side.
Transfer to an oven proof dish and place in a preheated oven 120°C/250°F/Gas 1/2-1 for approximately 15-20 minutes.
The low temperature will allow them to rest while finishing to cook, resulting in a moist fillet.
These are good hot or cold.
Simple Scallops


Ingredients:
garlic, butter, margarine, dry sherry, mushroom, scallions, parsley, cilantro, scallops, flour, half-and-half

Directions:
Combine garlic, butter, sherry, mushrooms, scallions and parsley in a saucepan., Saute 2 minutes over medium heat., Add scallops, stir and simmer 2 minutes., Add flour, stir to incorporate., Slowly add the half and half stirring until thickened and scallops are tender., Serve in a bowl or over rice.