xiaoxl/recipe_data huggingface dataset:
Chicken Florentine Soup
Category: soups-stews-and-chili
By Otterpond

Soup is what happens when I have leftovers in the house and it's time to clear out the veggie drawer. I got the inspiration while lunching at the Palm Tree Grille in Mount Dora when attending the annual Plant and Garden Sale. I didn't have their soup but it was on special. This will be great for lunches during the week.

Ingredients:
2 tablespoons olive oil
1  onion, chopped
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
1 cup baby spinach leaves
4 cups 99% fat-free chicken broth
1 (15 ounce) can diced tomatoes
1  lemon, juiced
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried sweet basil
2 cups diced cooked chicken
1 cup cooked white rice

Directions:
Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach. Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil; stir in  . Reduce heat to medium-low and simmer until flavors combine, about 30 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 cups

Calories: 349.5
Fat: 16.5 g
Saturated fat: 3.5 g
Carbohydrates: 26 g
Sugars: 8.3 g
Dietary fiber: 3.6 g
Protein: 21.9 g
Cholesterol: 60.5 mg
Sodium: 1408.4 mg
Steven's Baked Nachos
Category: appetizers-and-snacks
By LMarcia

My husband wanted to find chips tasting like those made at restaurants. Baking them is the key. These nachos are his claim to fame as a cook and they're delicious! I love them as a quick appetizer or late night snack! Serve with sliced jalapenos and your favorite hot sauce.

Ingredients:
1 (8 ounce) skinless, boneless chicken breast half
1 (14.25 ounce) can refried beans
8 ounces corn tortilla chips
1 ½ cups grated pepper Jack cheese
¼ cup chopped green onions
½ cup sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish. Place the chicken on a microwave-safe plate, cover with a paper towel, and place in a microwave oven. Cook on high power until the chicken is no longer pink and cooked through, about 10 minutes. Cool, and use a knife to shred the chicken. Set aside. Place the refried beans in a saucepan over medium heat. Stir until thoroughly heated. Layer half the chips, 1/2 cup cheese, and green onions on the bottom of prepared baking dish. Spoon the refried beans over the chip mixture. Sprinkle with another 1/2 cup cheese, and spread with the sour cream. Arrange the shredded chicken over the sour cream layer. Top with the remaining chips and 1/2 cup cheese. Bake in preheated oven until the cheese melts throughout, 15 to 18 minutes.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 6 servings

Calories: 461.2
Fat: 25.2 g
Saturated fat: 10 g
Carbohydrates: 37.4 g
Sugars: 0.7 g
Dietary fiber: 5.6 g
Protein: 22.2 g
Cholesterol: 70.7 mg
Sodium: 587.9 mg
Bread Sauce


Ingredients:
onion, whole cloves, bay leaf, black peppercorns, milk, butter, whole nutmeg, heavy cream

Directions:
Make small holes in the onion using a skewer and stick the cloves in them.
Put the onion, bay leaf, and peppercorns in a pan.  Pour in milk.  Bring to a boil.  Remove from heat, cover.  Set aside for 1 hour.
To make the sauce, discard onion and bay leaf.  Strain milk to remove peppercorns.  Return to a clean pan and add breadcrumbs.
Cook over low heat 4-5 minutes until breadcrumbs have swollen and sauce is thick.
Beat in butter.  Season well with salt and pepper and a good grating of nutmeg.  Stir in cream just before serving, if you are using it.
Amaretto Cake With Chocolate Ganache


Ingredients:
eggs, vanilla yogurt, amaretto liqueur, heavy whipping cream

Directions:
Grease and flour your pans. Set the oven to 350 degrees.
Mix the cake mix with the next five ingredients.
Pour the batter in your pan and bake for 27 minutes for layers or 45+ minutes for a Bundt pan. Check the cake with a toothpick to see if it is done. (When inserted in the cake, it should come out clean. The cake will have just begun to pull away from the sides of the pan.].
Let the cake cool in the pan for 10 minutes and then remove to finish cooling on a cooling rack. (Slide some waxed paper under the cooling rack to catch the drips of Ganache-yum!].
For the Ganache:
Unwrap the squares of chocolate and place them in a bowl.
Pour the whipping cream in a pan and bring to a boil.
Pour the hot cream on the chocolate and stir it until it is smooth and glossy.
(at this point I chill it slightly for a filling or if I want to spread it].
Spoon the Ganache over the cake on the rack making sure to cover it evenly.
When the chocolate Ganache is almost set, top with almonds and place it on your serving plate.
Auntie's Milk Punch


Ingredients:
milk, sugar, vanilla

Directions:
"Put ice in shaker with remaining ingredients.  Shake until foamy and completely chilled.  Serve immediately."
Caramel Ice Cream


Ingredients:
half-and-half, heavy cream, vanilla bean, sugar, butter, margarine, sugar, water

Directions:
In a medium saucepan combine half and half, heavy cream and vanilla bean and bring to a boil over medium heat.
Remove from heat.
Cover and let stand for at least 15 minutes.
Beat egg yolks with sugar in mixing bowl until thick and lemon colored.
Whisk in 1/3 of the scaled cream.
Return mixture to saucepan.
Place saucepan over medium heat and cook for 5 minutes or until mixture thickens.
DO NOT BOIL.
Remove from heat.
Stir in butter pieces, one at a time, blending well after each addition.
Let cool to room temp.
and then cover and refrigerate for at least 4 hours or up to 3 days.
While custard is cooling make caramel syrup.
To make syrup: combine sugar and 1/3 cup water in small saucepan and bring to a boil.
Cover and let steam one minute.
Remove lid and continue cooking until mixture caramelizes to a dark tea color.
Remove from heat.
Add remaining water slowly (be careful mixture will spatter] and stir.
Cover and let cool to room temp.
Remove vanilla bean from custard, scraping any seeds into custard mixture.
Stir syrup into custard.
Can be refrigerated again at this point before making ice cream.
Transfer to ice cream maker and process using manufacturer's instructions.
Honey Garlic Appetizer Meatballs


Ingredients:
lean ground beef, milk, onion, eggs, salt, butter, garlic, ketchup, honey, soy sauce

Directions:
Preheat oven to 500 degrees.
Mix meat, bread crumbs, milk, onion, eggs,& salt.
Shape into 1<U+0094> balls.
(the smaller, the better].
Place balls in a single layer on glass baking dish.
Bake for 12 <U+0096> 15 minutes and drain well and set aside.
Melt butter in a saucepan and sauté garlic until tender.
Add ketchup, honey,& soy sauce.
Bring to a boil, reduce heat, cover and simmer for 5 minutes.
Add meatballs to sauce and return to a boil& simmer uncovered for 10 minutes until sauce glazes meatballs.
These freeze exceptionally well for future party appetizers.
Just defrost and place in crockpot on low for 4 hours.
Great Brats, when You Can't Grill


Ingredients:
beer, onion, mustard

Directions:
Slice onion and place in 9 to 10 inch skillet.
pour in bottle of beer.
add brats and simmer until onion is tender and brats are firm and cooked through (160 F internal temp].
When beer has evaporated, allow brats and onions to brown while turning frequently, adding a little oil if the pan needs it.
When the onions turn golden, remove.
When the brats are browned on all sides, plate them.
Wrap the buns in paper towels and microwave on high for about 30 seconds until soft and warm.
Serve with baked beans and or chips.
Breakfast Blueberry Cheesecake Muffins
Category: bread
By Cheerios

A very light cheesecake muffin with juicy blueberries that give the muffins a nice fruity flavor for breakfast or brunch.

Ingredients:
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2  eggs, beaten
1 (8 ounce) package cream cheese, softened
1 cup white sugar
½ cup heavy whipping cream
1 cup fresh blueberries

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Stir flour, baking powder, and baking soda together in a bowl; set aside. Beat eggs with an electric mixer in a bowl on medium speed until light and frothy. Beat cream cheese in a large bowl with an electric mixer until fluffy. Add sugar and mix to form a smooth paste. Add beaten eggs and beat with an electric mixer until a smooth creamy batter forms, 4 to 5 minutes. Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 239.9
Fat: 11.2 g
Saturated fat: 6.7 g
Carbohydrates: 31.4 g
Sugars: 18 g
Dietary fiber: 0.7 g
Protein: 4.4 g
Cholesterol: 65.1 mg
Sodium: 204.8 mg
Sarah's Everything Caulipower Crackers
Category: appetizers-and-snacks
By thedailygourmet

These crackers come together with less than 5 ingredients and are tasty as can be. You wouldn't know they're even cauliflower because they have so much flavor! The combinations are endless!

Ingredients:
aluminum foil
1 (12 ounce) package cauliflower pizza crust
2 tablespoons olive oil
⅓ cup thinly shaved Parmesan cheese
1 ½ teaspoons everything bagel seasoning

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and place a cooling rack on top. Brush both sides of the pizza crust with olive oil and place on top of the cooling rack. Sprinkle with Parmesan cheese and everything bagel seasoning. Bake in the preheated oven until golden brown, about 17 minutes. Cut into bite-sized pieces.

Prep time: 5 mins
Cook time: 17 mins
Total time: 22 mins
Yields: 15 servings

Calories: 93.2
Fat: 4.7 g
Saturated fat: 1 g
Carbohydrates: 10.4 g
Sugars: 0.4 g
Dietary fiber: 0.8 g
Protein: 1.5 g
Cholesterol: 7.5 mg
Sodium: 101 mg
Linguine with Clams and Porcini Mushrooms
Category: main-dish
By JRZMOM

A delicious and elegant meal. Make sure you get good fresh littleneck clams. Serve with Italian bread, green salad a good bottle of wine!

Ingredients:
1 ounce dried porcini mushrooms
¼ cup olive oil
10 cloves garlic, minced
1 teaspoon dried red pepper flakes
36  fresh clams, cleaned
2 cups dry white wine
4  tomatoes, cubed
3 (8 ounce) jars clam juice
1 ½ cups chopped fresh parsley
1 (16 ounce) package linguine pasta

Directions:
Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop. Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed. Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain. Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 359.2
Fat: 8.6 g
Saturated fat: 1.3 g
Carbohydrates: 49.2 g
Sugars: 4.4 g
Dietary fiber: 3.7 g
Protein: 12 g
Cholesterol: 7.7 mg
Sodium: 209.3 mg
Sunshine Chicken Drumsticks


Ingredients:
ketchup, chicken drumsticks

Directions:
In a small bowl using wire whisk, blend steak sauce, ketchup and preserves until smooth.
Brush chicken with sauce.
Bake at 350°F for 35 minutes or until done.
DonnaLee's Special Roasted Potatoes


Ingredients:
extra virgin olive oil, fresh garlic, frozen carrots, dried oregano, parsley, dried basil, bacon, bacon fat, salt, black pepper

Directions:
Set out a 9x13" glass casserole pan and grease lightly with some of the olive oil.
Dice raw potatoes (skin on or off- your choice] and place in the pan- you want to have enough pototoes to fill the bottom of the casserole.
Sprinkle cooked peas& carrots over the potatoes.
Press the garlic over the pan, crushing the garlic over the veggies.
Liberally coat veggies with a few spoonfuls of olive oil and toss to mix everything together- the veggies should be well coated, but there shouldn't be a lot of loose oil in the pan.
Sprinkle with oregano, basil, parsley to taste- you want to see little speckles of herbs on every piece of veggie.
Salt and pepper to taste.
Crumble bacon over the top and drizzle with a small amount of reserved bacon fat, if desired.
Bake in a preheated 350 F oven for about 1 hour, uncovered, until vegetables are fork tender.
Tomato Rice Soup
Category: soups-stews-and-chili
By MARBALET

This is an elegant version of the old-fashioned tomato and rice soup, studded with fresh seafood.  If you want a simpler dish, omit the seafood.  If you are lucky enough to have a garden full of fresh tomatoes, you can substitute them for the canned variety.   Use about 1 and 1/2 pounds ripe tomatoes, cored and chopped.

Ingredients:
2 tablespoons olive oil
½ cup chopped onion
2 stalks celery, chopped
1 large carrot, finely chopped
½ cup uncooked long-grain rice
1 (29 ounce) can diced tomatoes
2 cups chicken broth
salt and pepper to taste
¾ pound scallops
¼ cup chopped fresh basil

Directions:
Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes.  Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes.  Stir in undrained tomatoes, chicken broth, and salt and pepper.  Bring to a boil.  Reduce heat, cover, and simmer for 15 minutes. Rinse the scallops, and if large cut scallops in half.  Stir the scallops into soup, and cover.  Continue to simmer until the rice is  tender and the scallops are opaque,  approximately 5 to 10 minutes. Season to taste with salt and pepper.  Stir in the basil, and serve.

Yields: 4 servings

Calories: 279.1
Fat: 7.7 g
Saturated fat: 1.1 g
Carbohydrates: 31.3 g
Sugars: 7.1 g
Dietary fiber: 3 g
Protein: 18.2 g
Cholesterol: 28.1 mg
Sodium: 642.4 mg
Thai Carrot Salad
Category: salad
By kheldar33

I got this recipe from the cook at my favorite Thai restaurant in Cincinnati. His carrot salad was one of his most popular salads/appetizers, people would buy multiple orders to go so they could bring this as a take along dish to an event. This is even better made a day ahead.

Ingredients:
1 pound carrots, coarsely grated
1 cup white sugar
½ cup water
½ cup rice vinegar
2 tablespoons minced garlic
2 tablespoons Thai fish sauce
1 ½ teaspoons Thai red curry paste
2 tablespoons lime juice
1 tablespoon red pepper flakes  (Optional)
½ cup finely chopped unsalted peanuts

Directions:
Place grated carrots in a large bowl. Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove saucepan from heat and cool dressing completely, about 30 minutes. Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 183
Fat: 5.4 g
Saturated fat: 0.7 g
Carbohydrates: 34.3 g
Sugars: 28.4 g
Dietary fiber: 2.7 g
Protein: 3.5 g
Sodium: 332.5 mg
Soft Ginger Spice Cookies


Ingredients:
dark brown sugar, margarine, molasses, applesauce, ground ginger, cinnamon, nutmeg, ground cloves, salt, baking soda, all-purpose flour, gingerroot, candied ginger, white sugar

Directions:
Preheat oven to 375°F.
Beat together the molasses, margarine, and brown sugar.
Beat in the applesauce the egg white, and grated ginger root.
Mix the dry ingredients evenly.
Cut the crystallized ginger into smaller pieces, and add as many as you want to the dry mixture.
Stir everything together, being careful not to overstir.
Generously coat each ball of dough with white sugar.
Bake for 8-12 minutes.
Tomato Scalloped Potatoes


Ingredients:
diced tomatoes, onion, swiss cheese, parmesan cheese

Directions:
Preheat oven to 350°F
Drain tomatoes, reserving liquid.
Pour tomato liquid into measuring cup adding water to measure 1 cup. Combine reserved liquid, potatoes and onion in large skillet, cover and cook 10 minutes or until tender.
Place potato mixture in 1-quart baking dish; top with tomatoes and cream. Sprinkle with cheeses.
Bake 20 minutes or until hot and bubbly.
Sprinkle with chopped parsley, if desired.
Cazuela de Vaca (Beef and Pumpkin Stew)
Category: soups-stews-and-chili
By damasio

This hearty Chilean stew of beef, corn, and pumpkin is a one dish meal. The main ingredients are stewed in serving-sized pieces, so that each person receives a large piece surrounded by a broth with the other vegetables.

Ingredients:
1 ½ pounds beef roast
1 (32 ounce) carton beef broth
2 cups water
¼ cup polenta (coarse or fine)
8  red potatoes, cut in half
1  onion, quartered
1 ½ pounds slice of pumpkin (calabaza)
2 ears corn, cut into thirds
1  carrot, cut into 1/2 inch slices
1 small red bell pepper, seeded and cut into 1 inch pieces
1 stalk celery, cut into chunks
1  leek, split in half, then cut into 1/2-inch pieces
1 teaspoon minced fresh oregano
¼ teaspoon mild paprika
salt and pepper to taste
½ cup coarsely chopped cilantro leaves (lightly packed)

Directions:
Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours. Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes. Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.

Prep time: 30 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 45 mins
Yields: 6 servings

Calories: 314.4
Fat: 10.6 g
Saturated fat: 3.8 g
Carbohydrates: 34.6 g
Sugars: 7.3 g
Dietary fiber: 4.4 g
Protein: 22.2 g
Cholesterol: 48.1 mg
Sodium: 161.4 mg
Beef Enchilada Soup


Ingredients:
beef, beef broth, olive oil, red onion, garlic, green bell pepper, red bell pepper, oregano, basil, pepper, roma tomatoes, cream cheese, monterey jack pepper cheese

Directions:
Heat olive oil and add garlic, onion, bell peppers, and jalapeno.
Saute until onions are clear.
Place beef in crock pot with enchilada sauce and beef broth. Add sauteed vegetables.
Cook on low for 4-5 hours (on high if steak is frozen]. Add herbs, pepper, and tomatoes. Add cream cheese and pepper jack cheese. Cook on low for one hour.
Serve with shredded cheese and sour cream.
Golden Potato and Onion Gratin


Ingredients:
olive oil, olive oil, onions, chicken broth, yukon gold potatoes, fresh coarse ground black pepper, fresh parsley leaves

Directions:
In nonstick 12-inch skillet heat the 2 tablespoons of olive oil over medium heat.  Add onions and cook 1 hour or until tender and deep golden brown, stirring occasionally.  Add chicken broth and cook for 1 minute, stirring.
Recipe can be prepared up to this point a day ahead.  Cover and refrigerate onions until ready to use.
Preheat oven to 375 degrees F.  In a large bowl, toss potato slices with pepper and onion mixture.  Transfer potato mixture to shallow 3 1/2 quart casserole dish or 13 x 9 inch glass baking dish.  Cover casserole and bake 1 hour or until the potatoes are fork-tender.
Meanwhile, in the same skillet, heat remaining 1 teaspoon of olive oil over medium/high heat.  Add bread crumbs and cook five minutes or until toasted, stirring occasionally.  Remove skillet from heat, stir in parsley.
To serve, uncover potatoes and sprinkle with bread crumb mixture.
Deviled Chicken Breasts
Category: meat-and-poultry
By Velva Knapp

Quick and easy, this is an excellent mid-week dish.

Ingredients:
⅛ cup Italian-style dried bread crumbs
4  skinless, boneless chicken breasts
1 tablespoon olive oil
½ cup dry white wine
½ teaspoon ground savory
¼ teaspoon salt
1 (4.5 ounce) can sliced mushrooms
1 tablespoon lemon juice
1 tablespoon honey mustard

Directions:
Place breadcrumbs in a large, resealable plastic bag.  Add chicken, seal bag, and shake to coat chicken with breadcrumbs. Heat oil in a large, nonstick skillet over medium heat.  Add chicken.  Cook 3 minutes on each side, or until browned.  Add wine, savory, salt, and mushrooms to the chicken.   Cover, and reduce heat.   Simmer for 15 minutes, or until chicken is done.  Remove chicken and mushrooms with slotted spoon, and place on serving plate. Add lemon juice and mustard to skillet, and stir well.  Heat through.  Serve sauce with chicken.

Yields: 4 servings

Calories: 217.2
Fat: 5.4 g
Saturated fat: 1 g
Carbohydrates: 7.2 g
Sugars: 2.4 g
Dietary fiber: 1.1 g
Protein: 28.6 g
Cholesterol: 68.6 mg
Sodium: 454.2 mg
Penne Tricolore


Ingredients:
penne pasta, pesto sauce, cherry tomatoes, sun-dried tomatoes packed in oil, red chili pepper, garlic clove, spinach, pine nuts

Directions:
Roll the tomatoes in a teaspoon of the oil from the sundried tomatoes, and roast in a 220C oven for about 10 minutes, until just beginning to burst.
Heat the remaining oil until just beginning to sizzle and add garlic and chili. Immediately add spinach and wilt for 2 minutes, add sundried tomatoes.
Toss hot drained pasta with pesto, and stir into spinach. Stir in the roasted cherry tomatoes.
Put pasta in serving bowls, topping with goats cheese, pine nuts before serving.
Serve with Parmesan if you wish.
French Country Casserole


Ingredients:
kielbasa, kidney beans, great northern beans, black beans, tomato sauce, carrots, onions, red wine, beef broth, brown sugar, garlic, dried thyme

Directions:
Combine all ingredients in a bowl; transfer to an ungreased 3-quart baking dish.
Cover and bake at 375ºF for 60 to 70 minutes or until carrots are tender.
Colcannon


Ingredients:
kale, olive oil, water, potatoes, water, leek, milk, mace, butter, parsley

Directions:
In a large pot, simmer the kale along with olive oil and 2 cups water  for 10 minutes.
Drain kale and cool a bit before chopping it finely. Set aside and cover to keep it warm.
In a small pot, bring potatoes and water to a boil and simmer until tender.
In another small pot, simmer leeks in milk for 10 minutes; turn off heat and cover to keep warm.
Drain the potatoes and puree them into the large pot.
Add leeks with the milk, and cooked kale.
Beat with a spoon or whisk until fluffy.
Season with mace, salt and pepper.
Top with melted butter; garnish with parsley if desired.
Yields 6 servings.
Roasted Japanese Sweet Potatoes With Scallion Butter


Ingredients:
sweet potatoes, sweet potatoes, unsalted butter, miso, scallions

Directions:
Preheat oven to 450°F with rack in upper third.
Prick potatoes all over with a fork and put on a foil-lined large baking sheet.
Bake until very soft when squeezed, 45 minutes to 1 hour.
While potatoes bake, stir together butter, miso, and scallion until combined.
Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato.
Serve with some scallion butter in center of each and with additional scallion butter on the side.
Scallion butter can be made 4 days ahead and chilled, covered.
Bring to warm room temperature and stir before using.
Sweet potatoes can be roasted (but not cut] 4 hours ahead and kept at room temperature, covered with foil.
Reheat potatoes on a baking sheet on middle rack of a 350°F oven until heated through, about 20 minutes.