xiaoxl/recipe_data huggingface dataset:
Asian Fusion Turkey Meatballs


Ingredients:
water chestnuts, garlic cloves, onion, fresh ginger, panko breadcrumbs, quick oats, egg, soy sauce, ground turkey, fresh ginger, fresh cilantro, brown sugar, barbecue sauce, plum jelly, fish sauce, rice vinegar, soy sauce, lemon

Directions:
Meat:
Pre-heat oven to 350.
Mix together all ingredients listed under "Meat" EXCEPT the meat. The idea is to handle the meat as little as possible.
Gently incorporate the meat by mixing with hands (spray hands with a bit of cooking spray or oil to prevent sticking].
Heat a skillet over medium heat and then add oil.
Form meat mixture into 12 meatballs and place in hot skillet as you form them.
Lightly brown meatballs on all sides (About 2 minutes total. They will cook in the oven.].
Remove from skillet and place in a shallow baking dish or casserole.
Sauce:
Whisk together all ingredients until well-mixed and jelly is fully incorporated.
Pour over meatballs.
Turn meatballs to coat in sauce.
Bake uncovered 30-35 minutes until meatballs are completely done.
Serve as an appetizer, or as a main meat dish.
Roasted Pork Loin
Category: meat-and-poultry
By Kathleen Burton

Succulent pork roast with fragrant garlic, rosemary and wine.

Ingredients:
3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
¼ cup olive oil
½ cup white wine

Directions:
Preheat oven to 350 degrees F (175 degrees C). Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil. Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom.  Serve with pan juices.

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

Calories: 238.1
Fat: 16.2 g
Saturated fat: 4.5 g
Carbohydrates: 1.1 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 18.4 g
Cholesterol: 53.7 mg
Sodium: 42.9 mg
Easy Chicken Quinoa Soup


Ingredients:
olive oil, onion, carrot, celery, black pepper, quinoa, chicken broth, fresh parsley

Directions:
In large pot, sauté vegetables in oil, 6-8 minutes.
Stir in quinoa and broth; bring to a boil. Reduce heat and simmer 15-20 minutes or until quinoa is tender.
Stir in chicken. Simmer, uncovered, for 5 minutes. Season to taste with salt and pepper. Serve sprinkled with parsley.
Carolina Veranda Lemonade (Alcoholic)


Ingredients:
fresh lemon juice, lemon, mint sprig

Directions:
Add rum, lemonade and lemon juice to a glass filled about 1/2 way with ice and stir.
Sink lemon slice and whole sprig of mint in glass and stir to infuse a light mint taste.
Add more ice to bring drink to the rim of glass if needed. Enjoy!
Simple Roasted Pork


Ingredients:
boneless pork roast, boneless pork loin, ketchup, brown sugar, soy sauce, Dijon mustard, salt, pepper

Directions:
Preheat oven to 375.
Place pork in a shallow baking dish.
In a small bowl, whisk together remaining ingredients until smooth.  Evenly pour or the pork, turning a few times to coat.
Bake at 375 for 40-50 minutes or until internal temperature reaches 160 degrees F.
Berrylicious Smoothie


Ingredients:
"strawberries"

Directions:
Place all ingredients in blender; cover.
Blend 30 sec. or until thickened and smooth.
Serve immediately.
Creamy Coleslaw


Ingredients:
sour cream, mayonnaise, sugar, lemon juice, Dijon mustard, celery seed, pepper, head of cabbage, carrot, onion

Directions:
Mix sour cream, mayonnaise, sugar, lemon juice, mustard, celery seed and pepper in small bowl.
Place flat side of 1/4 head of cabbage on a cutting board and cut off core. Cut the cabbage into thin slices. Cut slices several times into smaller pieces. Makes around 2 cups.
Peel and shred the carrot. peel and chop onion.
Place cabbage, carrot, and onion in a med. bowl. Pour sour cream mix over and mix with large spoon until everything is coated.
Cover and refrigerate for at least an hour to blend flavours.
Grilled Rack of Lamb With a Port Wine Fig Sauce


Ingredients:
racks of lamb, olive oil, fresh ground black pepper, fresh rosemary, fresh thyme, fresh sage, Dijon mustard, red wine vinegar, garlic, fresh fig, shallot, olive oil, fresh rosemary, garlic, port wine, chicken broth, butter

Directions:
Marinade  --  Mix all the ingredients and rub over the lamb well. Put in 1 or 2 large baggies and seal and just let marinade over night. 24 hours plus is fine for this.
Fig Sauce  --   Take 1/2 of the fresh figs and cut them up in quarters.  In a small sauce pan on medium heat add the olive oil and then add the shallots, garlic, rosemary and figs. Cook five minutes until the figs are soft.  Add the port wine and chicken broth. Simmer until reduced by about half on low/medium heat. About 10 minutes, the sauce with thicken on it's own.
Lamb  --  I like to grill the lamb until nice and brown with good crusting on each side, about 5 minutes per side and then flip.  Then I move to indirect heat to finish cooking.  They don't take long. Another 5 minutes on the indirect heat and they should be done.  Make sure you have a meat thermometer which is very important when cooking this. I like to remove my lamb at about 120 degrees and cover with foil. It will come up to 125 which is medium rare.  You can remove it a bit earlier if you like it more rare.  125 seems to work perfect for me each time. Remove and cover with foil to let set 10-15 minutes before carving.
Sauce  --  Add the fresh figs  to the reduced sauce  to heat up, the butter and a dash of the balsamic vinegar.
Serve and Enjoy  --  I like to serve 2-3 chops per plate and I love to serve this over a mix of mashed parsnips and potatoes or even some roasted spuds. Then drizzle the fig sauce over the lamb and some on the potatoes.
Fresh sauteed kale is wonderful with this or some roasted brussels sprouts  with a walnut butter. (Walnut butter  --  just fine grind walnuts and mix with butter, melt and serve over green beans roasted brussels sprouts, and grilled cabbage or cauliflower]. Very easy and very flavorful.
Heavenly Hot Dog Sauce
Category: main-dish
By LEMASTERS16

This is my family's favorite hotdog sauce. It originates from West Virginia. We like it with a bite, but you can adjust it to your taste. We top the hotdogs with ketchup, mustard, the hotdog sauce, and finally some chopped onions...YUM!  This recipe makes enough for freezing and using later.

Ingredients:
2 ½ pounds lean ground beef
1 cup water
½ cup tomato sauce
⅓ cup ketchup
½ tablespoon salt
½ tablespoon pepper
1 tablespoon white sugar
1 tablespoon chili powder
crushed red pepper flakes to taste

Directions:
Crumble ground beef into a Dutch oven over medium heat. Stir in water, and mash ground beef thoroughly with a potato masher. Stir in tomato sauce, ketchup, salt, pepper, sugar, and chili powder; bring to a boil. Reduce heat to low; simmer, 60 to 90 minutes, until the sauce reaches a medium consistency that is not too soupy.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 12 servings

Calories: 267.8
Fat: 19.8 g
Saturated fat: 7.9 g
Carbohydrates: 4.2 g
Sugars: 3.1 g
Dietary fiber: 0.7 g
Protein: 17.2 g
Cholesterol: 70.9 mg
Sodium: 490.7 mg
Red Wine Reduction Steak Sauce
Category: side-dish
By Randy

Delicious red wine-based sauce that pairs perfectly with filet mignon or New York strip steaks. This can also go well with a roast or prime rib.

Ingredients:
3 tablespoons butter
½  yellow onion, chopped
½  red onion, chopped
2 large shallots, chopped
2 tablespoons minced garlic
1  roma (plum) tomato, chopped
1 pound carrots, chopped
¾ pound fresh mushrooms, sliced
1 (14 ounce) can beef broth
1 ¼ cups Merlot wine, divided

Directions:
Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes. Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 1 cup

Calories: 252.4
Fat: 9.5 g
Saturated fat: 5.7 g
Carbohydrates: 25.2 g
Sugars: 9.8 g
Dietary fiber: 5 g
Protein: 6.4 g
Cholesterol: 22.9 mg
Sodium: 476.6 mg
Shish Tawook Grilled Chicken
Category: meat-and-poultry
By Noor

These are served in every restaurant in the Middle East. You can easily make them at home and make them taste just as good, if not better. Don't substitute sour cream for the yogurt, as the yogurt is a meat tenderizer.

Ingredients:
¼ cup lemon juice
¼ cup vegetable oil
¾ cup plain yogurt
4 cloves garlic, minced
2 teaspoons tomato paste
1 ½ teaspoons salt
1 teaspoon dried oregano
¼ teaspoon ground black pepper
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
2 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces
2  onions, cut into large chunks
1 large green bell pepper, cut into large chunks
1 cup chopped fresh flat-leaf parsley

Directions:
Whisk together the lemon juice, vegetable oil, plain yogurt, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl; add the chicken and toss to coat. Transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread the chicken, onions, and pepper onto metal skewers. Cook on preheated grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. Sprinkle the parsley over the skewers.

Prep time: 30 mins
Cook time: 10 mins
Total time: 4 hrs 40 mins
Yields: 6 kabobs

Calories: 299.2
Fat: 13.4 g
Saturated fat: 2.8 g
Carbohydrates: 9.8 g
Sugars: 5 g
Dietary fiber: 1.8 g
Protein: 34.3 g
Cholesterol: 88 mg
Sodium: 701.5 mg
Buckwheat Spice Pancakes


Ingredients:
all-purpose flour, buckwheat flour, sugar, baking powder, ground cardamom, cinnamon, salt, skim milk, egg

Directions:
Combine first 7 ingredients in a large bowl, stir to blend.
Combine milk, oil, and egg stir into flour.
Spoon about 1/3 cup batter for each pancake onto a hot greased nonstick griddle or nonstick skillet.
Turn pancakes when the tops are covered with bubbles and the edges are dry.
Apple -Glazed Cornish Game Hens


Ingredients:
apple cider, five-spice powder, salt, cayenne

Directions:
Spray the broiler rack with nonstick spray; preheat the broiler.  Broil the hens 7 inches from the heat, skinned side down, 15 minutes.  Turn the hens and broil until cooked through, 5-10 minutes more.
Meanwhile, prepare the glaze:  Combine the cider, jelly, five-spice powder, salt and cayenne in a small saucepan and bring to a simmer.  Simmer until the mixture is thick and syrupy, about 7 minutes.  Set aside and keep warm (mixture should equal about 1/4 cup].
Carefully remove the skin from each hen.  Brush about half of the glaze over the hens.  Broil until bubbly, 1-2 minutes more.  Place the hens on a serving platter and drizzle with the remaining glaze.
Shepherd's Pie VI
Category: main-dish
By Jacquie

This Shepherd's Pie is a layered casserole of beef, carrots, and potato.

Ingredients:
4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
¼ cup shredded Cheddar cheese
salt and pepper to taste
5  carrots, chopped
1 tablespoon vegetable oil
1  onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
¾ cup beef broth
¼ cup shredded Cheddar cheese

Directions:
Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside. Bring a large pot of salted water to a boil.  Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.) Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese. Bake in the preheated oven for 20 minutes, or until golden brown.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 1 (2 quart) casserole

Calories: 451.8
Fat: 17 g
Saturated fat: 7.3 g
Carbohydrates: 52.5 g
Sugars: 5.8 g
Dietary fiber: 7.3 g
Protein: 23.1 g
Cholesterol: 64.5 mg
Sodium: 294.6 mg
Vegan Chocolate Cake
Category: desserts
By Angel

This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.

Ingredients:
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 - 9x5 inch loaf pan

Calories: 275.4
Fat: 9.7 g
Saturated fat: 1.2 g
Carbohydrates: 44.6 g
Sugars: 25.1 g
Dietary fiber: 1.2 g
Protein: 3 g
Sodium: 304.1 mg
E-Z Red Beans & Rice


Ingredients:
smoked sausage, butter, white pepper, paprika, garlic powder, liquid smoke, white rice, water, butter

Directions:
Rice:
Bring water to boil, add remaining ingredients and cook on medium low for 20 minutes.
Beans:
Melt butter, lightly brown sausage.
Add remaining ingredients.  Simmer on medium low while cooking rice.
Cheesy Bacon Snack Bread


Ingredients:
butter, liquid smoke, cheddar cheese, mozzarella cheese, bacon, fresh parsley

Directions:
Press dough into greased 15x10x1-inch jelly-roll pan or into 15x10x1-inch rectangle on large greased baking sheet.
Combine melted butter, onion salt and liquid smoke in small bowl. Brush evenly over dough. Cover; let rise in warm place until double in size (45 to 60 minutes].
Heat oven to 375°F Prick dough carefully all over with fork. Sprinkle cheese and bacon evenly over dough. Bake for 15 to 20 minutes or until edges of dough are golden brown and cheese begins to brown. Sprinkle with parsley. Cool 10 minutes. Cut into serving pieces; serve warm.
Recipe Tip
If thawed dough is cold let stand covered, about 30 minutes at room temperature before pressing into pan.
Recipe Tip
To reheat snack bread, heat oven to 350°F Wrap bread in aluminum foil. Bake for 10 to 15 minutes or until heated through.
Streusel Pumpkin Pie


Ingredients:
flour, pecans, salt, Crisco shortening, Crisco shortening, water, pumpkin pie filling, sweetened condensed milk, egg, brown sugar, all-purpose flour, pecans, ground cinnamon, butter, margarine

Directions:
In a bowl, combine flour, pecans and salt; cut in shortening until crumbly.
Gradually add water, tossing with a fork until a ball forms.
Divide dough in half.
Roll out each portion to fit a 9 inch pie plate; place pastry in pie plates.
Flute edges and set aside.
Combine pie mix, milk and egg; pour into pastry shells.
For topping, combine sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly.
Sprinkle over filling.
Cover edges loosely with foil.
Bake at 375 for 40-45 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack for 2 hours.
Refrigerate until serving.
Crock Pot Barbecued Hamburgers


Ingredients:
ground beef, onion, ketchup, salt, egg, barbecue sauce

Directions:
Combine beef, onions, ketchup, salt, egg, and bread crumbs. Form into 4 patties. Brown both sides lightly in skillet. Place in slow cooker.
Cover with bbq sauce.
Cover bake on high 3 hours or low 6 hours.
Beef Stew


Ingredients:
"red wine"

Directions:
Put all in oven proof casserole.
Cover and cook 2 hours at 350 degrees F.
Add vegetables of choice and cook 1 hour more.
(I add baby carrots, quartered potatoes, onions& 1/2 bag frozen peas].
Glen’s Coconut Biscuits (Cookies)


Ingredients:
self raising flour, caster sugar, coconut, butter

Directions:
Sift flour into bowl, add sugar and coconut.
Melt butter, add to dry ingredients with egg yolk and mix to make a firm dough.
Roll teaspoonsfull of mixture into balls, place on greased baking tray and flatten with fork.
Leave space between biscuits and bake 10-15mins at 180degC – 200degC (350degF - 400degF] or until brown.
Sauteed Garlic Potatoes


Ingredients:
boiling potatoes, olive oil, garlic, lemon juice, fresh chives, fresh parsley

Directions:
Heat oil in a large non stick frying pan.
Add potatoes and saute over medium heat until golden brown, about 10 minutes.
Add garlic cloves, cover, reduce heat to low, stirring occasionally until potatoes are tender, about 15-20 minutes.
Remove garlic, peel, place in a small bowl and crush.
Stir in lemon juice, add to potatoes, season with salt and pepper and cook until heated through.
Spoon into a serving dish and top with chives and parsley.
The Best (And Easiest) Baked Beans Ever


Ingredients:
onion, bell pepper, bacon, chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder, cayenne pepper, salt

Directions:
Preheat the oven to 350°F (175°C].
In a large Dutch oven, combine the baked beans, onion, bell pepper, and the bacon.  Season with chili powder, Worcestershire, vinegar, brown sugar, ketchup, garlic powder and salt.  Add cayenne if using.
Cover and bake for one hour in the oven.
You can uncover the second 1/2 hour if you like your beans on the thick side.
I have also made these in the crock pot on high for 2-3 hours depending on how thick you like them.
Spicy Stir Fried Chicken With Greens and Peanuts


Ingredients:
soy sauce, dry sherry, golden brown sugar, boneless skinless chicken breast halves, green onions, serrano chilies, greens, salted peanuts

Directions:
Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.
Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.
Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.
Warm Greek-style Rice Salad


Ingredients:
long grain white rice, extra virgin olive oil, lemon juice, fresh oregano, dried oregano, Dijon mustard, tomatoes, red bell peppers, green bell pepper, kalamata olives, feta cheese, feta cheese, capers, fresh parsley, fresh cilantro, salt, pepper, cucumber

Directions:
Cook rice till tender., Drain and rinse under hot water., Drain again., Whisk together the lemon juice, olive oil, oregano, mustard, salt and pepper., Add the tomatoes, bell pepper, olives, feta, cheese, capers and parsley., Stir to coat., Toss along with the rice in a large bowl., Garnish individual servings with feta cheese and diced cucumbers.
Mock Angel Food Cake
Category: desserts
By Melissa Busse

This is an angel food cake for a sheet cake.  My grandma used to use this when she had a bakery.  I have never had a problem with it.  It is so easy to do.

Ingredients:
4 ½ cups cake flour
4 cups white sugar
2 teaspoons salt
2 cups boiling water
16  egg whites
2 tablespoons baking powder
2 teaspoons cream of tartar
2 teaspoons vanilla extract
1 teaspoon almond extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift cake flour, sugar, and salt three times then stir in the boiling water. Let cool. Beat egg whites, cream of tartar, baking powder, vanilla and almond flavorings until stiff peaks form. Fold into the flour mixture and pour batter into one ungreased 12x18 inch baking pan. Bake at 350 degrees F (175 degrees C) for 35 minutes. Cool cake inverted in pan, laying a tea towel underneath the cake to absorb the steam. Frost as desired once the cake is cooled.

Yields: 1 -12x18 inch cake

Calories: 575.2
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 131.9 g
Sugars: 80.6 g
Dietary fiber: 1.1 g
Protein: 11.1 g
Sodium: 849.5 mg
Chewy Strawberry Sugar Cookies
Category: desserts
By Junia Sonier

We were given a lot of strawberries and I had to figure out what to do with them so they didn't go bad. So I came up with this recipe. I hope everyone likes it as much as my kids did. I prefer fresh strawberries over strawberry extract because it gives it a more fruitful flavor. But the extract is good as well. You decide.

Ingredients:
1 ½ cups white sugar
1 cup butter, softened
1  egg
3 tablespoons strawberry puree
2 ¾ cups all-purpose flour
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon salt
½ cup white sugar
1 teaspoon red colored sugar  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Beat 1 1/2 cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree. Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough. Stir 1/2 cup white sugar and red sugar together in a shallow bowl. Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1 1/2 inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten. Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 dozen cookies

Calories: 189.1
Fat: 8 g
Saturated fat: 4.9 g
Carbohydrates: 27.9 g
Sugars: 17 g
Dietary fiber: 0.4 g
Protein: 1.8 g
Cholesterol: 28.1 mg
Sodium: 116.3 mg
Seared Scallops with Asian Lime-chile Sauce


Ingredients:
garlic, hot chili pepper, sugar, seasoned rice vinegar, fish sauce, water, fresh lime juice, sea scallops, olive oil

Directions:
Soak skewers in water 30 minutes.
Pound garlic, chile, and sugar to a fine paste with a mortar and pestle.
Stir paste together with vinegar, fish sauce, water, and lime juice.
(Alternatively, purée sauce ingredients together in a blender.] Pat scallops dry.
Thread 4 on each skewer then brush both sides with oil (2 teaspoons total for 4 skewers].
Season scallops with salt and pepper.
Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking.
Sear scallops, turning over once, until just cooked through, about 6 minutes total.
Serve scallops with sauce spooned over.
Cooks' note: Sauce may be made 1 day ahead and chilled, covered.
Bring to room temperature before serving.