xiaoxl/recipe_data huggingface dataset:
Split Pea Soup Milano


Ingredients:
water, bouillon cubes, Italian sausage, celery, onion, cloves, red bell pepper, dry red wine, parmesan cheese

Directions:
Combine cubes, peas, water and salt and pepper. Bring to boil and simmer for 30 minutes. stirring occasionally.
Brown sausage, celery, onion, pepper and garlic, add to soup and add wine.
Simmer for 15 minutes to blend flavors and top with parmesan cheese.
Scrambled Tofu With Herbs and Cheese by Deborah Madison


Ingredients:
soft tofu, olive oil, butter, turmeric, curry powder, salt, parsley, fresh basil, fresh marjoram, fresh chives, scallions, feta cheese, black pepper, paprika

Directions:
Drain the tofu, wrap it in a towel, and press while you gather the rest of the ingredients.
In a medium skillet, heat olive oil and butter.
When oil and butter are hot, crumble the tofu into the pan in pieces about the size of scrambled egg curds.
Sprinkle with the turmeric, season with salt, and cook over medium-high heat, stirring frequently, until dry and firm (but not hard], for 3-5 minutes.
Add the herbs and cheese, taste and season with pepper.
Serve with a dash of paprika over the top.
Marshmallow Buttercream Frosting


Ingredients:
unsalted butter, marshmallow cream, confectioners' sugar, vanilla extract

Directions:
Beat butter in a large bowl with mixer on high speed until creamy.
Beat in marshmallow creme.
Reduce speed to low, and beat in confectioners' sugar and vanilla.
Increase speed to high; beat until fluffy.
Baby Cinnamon-Apple Oatmeal


Ingredients:
apples, golden raisin, ground cinnamon, water, oatmeal

Directions:
Wash, peel, core, and halve the apples.  Cut each half into 6 pieces.  Place the apple, raisins, cinnamon, and water into a 4-quart pot.
Cook apple mixture over high heat, covered, for about 7 minutes, stirring once.  Add the oatmeal and cook for 1 additional minute, stirring the mixture continually.
Transfer everything into the blender.  Puree ntil smooth .  Pour into tw ice cube trays and allow to cool.  Wrap and freeze.  Defrost as needed and serve.
Chicken and Soba Noodle Salad


Ingredients:
lebanese cucumbers, red onion, of fresh mint, fresh coriander, lime, juice of, ginger, fish sauce, garlic cloves

Directions:
Cook the soba noodles according to directions.
Drain and run under cold water to cool; drain.
Combine all the salad ingredients in a large bowl.
DRESSING: Whisk the ingredients together until combined.
Toss through the salad.
Serve.
Vegan Baked Oatmeal Patties
Category: everyday-cooking
By Vicki Erskine

Vegan oatmeal patties.

Ingredients:
4 cups water
4 cups quick cooking oats
½  onion, chopped
⅓ cup vegetable oil
½ cup spaghetti sauce
½ cup chopped pecans
¼ cup nutritional yeast
2 teaspoons garlic powder
1 teaspoon dried basil
2 teaspoons onion powder
1 teaspoon ground coriander
1 teaspoon sage
1 teaspoon active dry yeast

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a baking sheet. Bring water to a boil and stir in oatmeal.  Cover and reduce heat to low.  Cook 5 to 10 minutes, or until the oats are cooked and all the water has been absorbed.  Remove from heat and let stand for 5 minutes. To the oatmeal add onion, oil, spaghetti sauce, pecans, nutritional yeast, garlic powder, basil, onion powder, coriander, sage and active yeast.  Mix well and form into patties.  Place on prepared baking sheet. Bake for 15 minutes.  Turn patties over and bake another 15 minutes.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 16 to 20 servings

Calories: 140.6
Fat: 7.7 g
Saturated fat: 1.1 g
Carbohydrates: 15 g
Sugars: 1.3 g
Dietary fiber: 3 g
Protein: 3.9 g
Cholesterol: 0.1 mg
Sodium: 30.6 mg
Maxine's Marvelous Peach Pie


Ingredients:
flour, baking powder, salt, egg, margarine, milk, sugar, vanilla instant pudding mix, cream cheese, sugar, sugar, cinnamon

Directions:
Blend first 8 ingredients in large bowl, Beat at low speed for 1/2 minute., At medium speed beat for 4 minutes., Pour into well greased 8x8 pan., Place peaches on batter., Mix cream cheese, 1/2 cup sugar & 3 Tbsp peach juice until smooth., Spread cheese mixture over peaches., Sprinkle top with 1 Tbsp sugar/1/4 Tsp cinnamon mix., Bake at 350 degrees for 30-35 minutes.
Sweet, Hot Mustard Slaw
Category: salad
By Chef John

I enjoy a wide variety of coleslaws, but this mustard slaw may be my fave. The combo of hot and sweet has a proven track record for pleasing palates. Salting and massaging your cabbage first (aka 'cassage') will help draw out water, which sweetens up the flavor, as well as produce a flexible, yet still crunchy texture, which I think is lacking in many other 'chop and mix' recipes. Garnished here with chives and chive blossoms.

Ingredients:
1 tablespoon kosher salt
1 pound cabbage
¼ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon coarse-grain mustard
1 tablespoon honey, or more to taste
½ teaspoon cayenne pepper, or to taste
1 tablespoon apple cider vinegar

Directions:
Halve and quarter the head of cabbage and cut out the core. Slice across into 1/2-inch ribbons. Place cabbage in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute. Let rest for 10 minutes, tossing occasionally. Transfer cabbage to a colander and rinse well under cold water. Let drain thoroughly. Mix mayonnaise, Dijon mustard, grain mustard, honey, cayenne pepper, and vinegar together in a large bowl. Squeeze cabbage as dry as possible and add to the dressing. Mix until thoroughly combined. Cover top in plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.

Prep time: 20 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 156.1
Fat: 11.1 g
Saturated fat: 1.7 g
Carbohydrates: 13.8 g
Sugars: 8.1 g
Dietary fiber: 2.9 g
Protein: 1.6 g
Cholesterol: 5.2 mg
Sodium: 1770.9 mg
Mushroom Salad


Ingredients:
small mushrooms, ginger, salt, mint leaf, watercress, lime wedge

Directions:
Heat a large skillet over medium high heat and add mushrooms and ginger.
Cook, stirring frequently, until mushrooms are brown (10 minutes].
Remove from heat and transfer to bowl.
Cover and refrigerate until ready to serve.
Add salt to mushrooms, if desired.
Arrange in a large salad bowl mint and watercress sprigs.
Top with mushrooms and garnish with lime wedges.
Crunchies
Category: desserts
By Kerry-Lee

These cookies are similar to Anzac biscuits, but are not as hard.  They are very quick to make, and go down well with a cup of tea.

Ingredients:
1 tablespoon golden syrup
⅞ cup butter
1 teaspoon baking soda
1 cup flaked coconut
1 cup all-purpose flour
1 cup white sugar
2 cups rolled oats

Directions:
Boil butter or margarine and syrup together.  Add soda. You should end up with a frothy mixture after soda is added.  Stir in coconut, flour, sugar, and oats, and stir well.  Press mixture lightly into a large baking tray. Bake at 350 degrees F (175 degrees C) for 15 minutes.  Cool, and cut into bars.

Yields: 2 - 1/2 dozen

Calories: 122
Fat: 6.5 g
Saturated fat: 4.1 g
Carbohydrates: 15.3 g
Sugars: 7.8 g
Dietary fiber: 0.9 g
Protein: 1.3 g
Cholesterol: 14.2 mg
Sodium: 87.9 mg
Pan-Fried Fresh Salmon Cakes


Ingredients:
salmon fillets, mayonnaise, onion, fresh parsley leaves, table salt, fresh lemon juice, unbleached all-purpose flour, eggs

Directions:
1. Locate and remove any pin bones from salmon flesh, (see related Quick Tip]. Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.
3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately, with one of the sauces that follow, if you like.
Simple Cornish Hen Ala Crock-Pot


Ingredients:
"new potatoes"

Directions:
Split the hens lengthwise wash and pat dry., Slice the onions., Halve the potatoes., Spray a light coating of nonstick spray on bottom of crockpot., Sprinkle chicken liberally with spike seasoning both inside and out., Lay hens skin side down on bottom of crock pot., Layer onion slices on top of hens., Dump Potatoes on Onions., Sprinkle more Spike seasoning., Cover crock pot.  Turn to high for about 4 hours and then on warm till served.
Pizza Infused Oil


Ingredients:
extra virgin olive oil, ground oregano, onion powder, ground black pepper, curry powder, salt, garlic powder, red pepper flakes, ground cumin, cayenne pepper

Directions:
In a small saucepan, combine all the seasoning ingredients., Whisk over low heat just until warm and oil becomes fragrant., Remove from heat and let rest for 2 hours at room temperature., Keep in refrigerator in a capped bottle.
Wilted Spinach and Avocado Salad With Warm Bacon Dressing


Ingredients:
cider vinegar, Dijon mustard, sugar, garlic clove, fresh spinach, avocado, red onion, streaky bacon, extra virgin olive oil, hard-boiled eggs

Directions:
In a small bowl, combine the vinegar and mustard, and whisk until well blended. Add the sugar, garlic, and salt and pepper; stir well and set aside.
In a large salad bowl, combine the spinach, avocado, and onion; set aside.
In a large skillet, fry the bacon over moderate heat until crisp. Drain on paper towels, and crumble coarsely. Pour off all but about 2 tablespoons grease from skillet, add the oil plus the vinegar-mustard mixture, and stir until dressing is hot. Pour dressing over spinach mixture and toss well. Add the bacon and eggs, toss well again, and taste for seasoning. Serve salad immediately.
Arepas de Queso
Category: uncategorized
By Marianne Williams

These arepas have a crispy crust while the cheese inside stays melty and gives you that cheese-pull that everyone knows and loves.

Ingredients:
1 (8 ounce) package low-moisture mozzarella cheese
2 cups pre-cooked white cornmeal (such as P.A.N.®)
2 ½ cups warm water
1 ½ teaspoons kosher salt, divided
¼ cup canola oil, divided

Directions:
Shred 3 ounces of the mozzarella and cut remaining 5 ounces into 1/2-inch cubes. Transfer shredded cheese to a large bowl and cubed cheese to a medium bowl. Add cornmeal, 1 teaspoon salt, and warm water to the shredded cheese and mix to combine. Set aside for 10 minutes to allow cornmeal to absorb liquid. The mixture should resemble soft Play-Doh. Preheat the oven to 200 degrees F (95 degrees C). With damp palms and fingers, place 1/4 cup arepa mixture into your palm and flatten into a 2 1/2-inch disk. Place 3 to 4 cubes of the mozzarella into the center. Gently fold edges of dough over to cover mozzarella cubes completely, patting to form a cake. Repeat until all dough and cheese has been used. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 3 or 4 arepas and cook until both sides are golden brown and charred in spots, 4 to 5 minutes per side. Remove to a parchment-lined baking sheet and season with a pinch of the remaining salt. Place in the preheated oven to keep warm. Repeat with remaining oil, arepas, and salt.

Prep time: 15 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 14 arepas

Calories: 127.4
Fat: 6.8 g
Saturated fat: 1.9 g
Carbohydrates: 11.9 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 4.9 g
Cholesterol: 10.2 mg
Sodium: 306 mg
Mandarin Orange Salad With Ranch Dressing


Ingredients:
green onions, cucumber, mandarin orange section, pecans, swiss cheese, mozzarella cheese

Directions:
Wash and drain the mixed greens., Toss all the ingredients together in a pretty salad bowl., Serve with ranch dressing.
Easy Homemade Taco Seasoning


Ingredients:
chili powder, onion powder, ground cumin, garlic powder, paprika, powdered oregano, sugar, salt

Directions:
"Mix all ingredients together in a small bowl. Put in shaker for fast easy flavor on food. You can add 3/4 cup water and use on cooked hamburger meat for tacos. Just simmer for 15 minute."
Vegan Chocolate Chunk Muffins


Ingredients:
soymilk, unsweetened applesauce, canola oil, vanilla extract, whole wheat flour, white sugar, baking soda

Directions:
Preheat oven to 350F for 15 minutes. Lightly grease a muffin tin.
In a large bowl, whisk together the dry ingredients and make a well in the center.
Add the milk, applesauce, oil and vanilla extract. Mix together until the batter is silky. Fold in the chunks of chocolate.
Scoop out about 1/3rd cup of batter in each muffin cup.
Bake for 23 minute.
Chicken Chili Burgers


Ingredients:
chicken cutlets, ground chicken, red bell pepper, chili sauce, sharp cheddar cheese, red onion, lettuce leaves

Directions:
If using chicken cutlets, rinse chicken and pat dry.
Cut into 2-inch pieces and pulse in a food processor until coarsely ground; transfer to a bowl.
If using ground chicken, break apart into bowl.
Now the recipe is the same for both the chicken cutlets and ground chicken.
Season chicken with salt and pepper.
With hands, mix in bell pepper, cilantro and chili sauce until just combined; do not overmix.
Form into 8 one-half inch thick patties.
Preheat grill.
Lightly oil rack.
Grill burgers on rack over moderate heat 5 minutes.
Flip burgers and top each with 1 slice cheese; continue to grill until cooked through, about 5 minutes more.
Meanwhile, grill buns, cut sides down, until golden brown, about 1 minute.
Arrange burgers in buns with onion and lettuce.
Chocolate Scotcheroo Bars
Category: desserts
By Debbie

A very sweet bar cookie that can be made with Special K™ or crispy rice cereal.

Ingredients:
1 cup white sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crispy rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips

Directions:
Butter a 9x13 inch baking pan. In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan. In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

Prep time: 20 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 1 - 9x13 inch pan

Calories: 116.8
Fat: 4.8 g
Saturated fat: 2.1 g
Carbohydrates: 18 g
Sugars: 10.9 g
Dietary fiber: 0.6 g
Protein: 1.7 g
Sodium: 59.8 mg
Pork Chops and Sauerkraut


Ingredients:
onion, apple, white wine, rum, sauerkraut

Directions:
Season the pork chops with salt and pepper.
Heat a skillet and oil lightly.
Brown chops on both sides, and remove them from skillet.
In remaining oil and residue, saute the onion and apple, till they begin to color.
Add the white wine or rum to the skillet.
Add the sauerkraut with about half of its liquid to your pan.
Combine well with onion-apple mixture.
Add the chops back to the pan, atop the sauerkraut mixture.
Cover and simmer for approximately 20 minutes.
Remove cover and cook off any remaining liquid, moving chops to the bottom of the pan for final browning on both sides.
When all the liquid is gone, the dish is ready to serve.
Black Bean and Butternut Squash Burritos


Ingredients:
brown rice, basmati rice, olive oil, sweet onion, garlic cloves, kosher salt, ground cumin, cayenne pepper, black beans, cheese, flour tortillas, avocado, salsa, sour cream, spinach, lettuce, cilantro

Directions:
Preheat oven to 425°F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 minutes or until tender. (You can do this a day ahead].
Cook rice
In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
Add chopped red pepper, black beans, and cooked rice and sauté for another 10 minutes on low.
When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
This recipe is from OhSheGlows.com - all credit to them and you can see step by step photos on their website.
{Beijinhos De Coco} Brazilian Coconut Treats


Ingredients:
coconut flakes, butter, cloves

Directions:
In a pan add the condensed milk, 100g of coconut flakes and the butter. Now the fun begins! Over medium heat start stirring. And keep stirring until the mixture thickens and you can see the bottom of the pan for a good few seconds before the mixture levels out again. This is really important. This process should take at least 6-7 min, don’t rush it or it won’t be the right consistency to roll into balls.
Leave it to cool, about 15min or enough so that it is cool to handle and it has hardened up a little.
Grab the flakes you had reserved for rolling. You can do 2 things here: 1] Use them as they are to roll or 2] Blitz them so that they are super fine. I blitzed them as I like the outside texture to be soft. But it is totally up to you if you decide to do this.
Coat your hands in a little butter (just so that the mixture doesn’t stick] and start making your balls. I like mine the size of a little smaller than a measuring tablespoon. Once all rolled out put one clove in the midle for decoration. This is traditional and for decoration. Remove it before eating and it does leave a nice taste.
Easy Cheese & Turkey Appetizers


Ingredients:
American cheese, chive & onion cream cheese

Directions:
Lightly spread each slice of American cheese with the cream cheese spread.
Cut each Sausalito turkey slice in half and lay 2 halves on each slice of cheese.
Roll the layered cheese slices up with turkey on the outside.
Cut each roll into thirds.
Garden of Good and Evil Peach Vidalia Barbecue Sauce


Ingredients:
chipotle chile in adobo, lemon juice, Bourbon, honey, dry mustard, sea salt

Directions:
Bring large pot of water to a boil.
Cut an "X" in the bottom of the peaches and add to boiling water for 15 seconds. Transfer peaches to bowl of ice water until cool. Slip skins off and chop peaches finely.
Add all ingredients to medium saucepan and bring to a slow boil over medium-high heat, stirring frequently.
Turn heat down to low and simmer until slightly thickened, approximately 20 minutes. Stir occasionally.
Use as a barbecue mop sauce for last 15 minutes of grilling chicken, ribs, or fish.
Spinach Artichoke Dip


Ingredients:
frozen creamed spinach, artichoke hearts, parmesan cheese, mozzarella cheese, salt, white pepper, cream cheese

Directions:
Preheat oven to 350 degrees F. Make sure spinach is thawed before you mix with other ingredients. Half and quarter artichoke hearts.
In a large bowl, combine spinach, artichokes, 1/2 cup of Parmesan, 1 cup Mozzarella, white pepper, salt, and red pepper. If you want your dips to be cheesier, add the cream cheese into the mixture.
In a 6 x 10 baking pan (preferably glass or stone], spray with non-stick spray and spoon spinach and artichoke dip into pan. Sprinkle remaining Parmesan cheese on top. Bake in oven for 20 minutes or until it starts to bubble. Serve with Pita chips.
Mexicali Meat Pie


Ingredients:
bacon, lean ground beef, whole kernel corn, green bell peppers, red bell pepper, onion, cornmeal, oregano, chili powder, salt, pepper, tomato sauce, egg, milk, dry mustard, Worcestershire sauce, cheddar cheese, stuffed green olives, flour, cornmeal, bacon drippings, shortening

Directions:
Preheat Oven to 425 degrees.
Fry the bacon until it is crisp and break it into pieces.
Put 1/2 cup of the bacon drippings in freezer and chill until firm.
Brown the ground beef in a large skillet until it is brown.
Drain off any grease.
Add corn, bell pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper and the tomato sauce.
Allow meat mixture to cool while you prepare the pie crust.
PIE CRUST:
Combine the flour and cornmeal.
Cut in the bacon drippings or shortening until the mixture is the size of small peas.
Add the ice water a little at a time while stirring with a fork until the dough holds together.
Roll into a ball and flatten to 1/2 inch.
Roll out on a floured surface and place in a 9 inch pie plate.
Flute the edge.
Pour the meat mixture into the prepared pie crust.
Bake in a 425 degree oven for 25 minutes.
While pie is baking, prepare topping.
TOPPING:
Combine egg, milk, 1/2 teaspoon salt, mustard, Worchestershire Sauce and cheese.
Spread on the pie.
Top with crumbled bacon and sliced olives.
Put back in oven for 5 minutes or until the cheese melts.
Remove from the oven and let it stand for 10 minutes before serving.
2 Minute Dinner


Ingredients:
stewing beef, fresh mushrooms, red wine, water, seasoning salt, garlic powder

Directions:
Place all ingredients in crockpot and cook on low over night or all day., Do not cook on high as the beef could burn., Serve on top of egg noodles or rice for a filling easy dinner.
Easy Grilled Fish Tacos


Ingredients:
limes, garlic clove, cumin, canola oil, cilantro, corn tortillas

Directions:
Cut the fish filets in equal size pieces (so they cook evenly]. Lay the fish into an 8 x 8 baking dish, and squeeze half a lime over the fish. Add garlic, cumin, smoked paprika, and one tablespoon oil. Season with salt and pepper and turn the fish to evenly coat each piece. Cover and refrigerate to marinade for at least 15 minutes.
Combine the coleslaw and the cilantro in a medium size bowl. Squeeze a lime half over the coleslaw and add remaining one tablespoon of oil. Toss, add salt and pepper to taste, and set aside.
Warm the tortillas by heating a medium size pan or grill pan over medium high heat. Heat tortillas one at a time, flipping to warm both sides. Continue with remaining tortillas. Wrap warm tortillas in a clean cloth or use a tortilla warmer. Set aside while you cook the fish.
Brush the grates of an indoor grill pan or outdoor grill with oil and heat over medium high heat until hot. Remove the fish from the marinade and place on the grill pan or grill.
Cook without moving until the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2-3 minutes more. Transfer fish to a serving platter.
To serve cut the fish into pieces, place into a warm corn tortilla. Serve with pico de gallo, seasoned coleslaw, and additional lime juice.
This dish was created by Walmart Mom, Tina Butler.
Variations.
Fresh Smoked salmon or cod can be used in place of Tilapia.
Tips.
Garnish with coleslaw, pico de gallo, additional lime juice, and avocado slices.
Asian Chicken Salad


Ingredients:
rice vinegar, low sodium soy sauce, brown sugar, romaine lettuce, butter lettuce, bell pepper, scallion, mandarin orange

Directions:
"In a large bowl combine rice vinegar, soy sauce, sugar, sesame oil and hot sauce. Add chicken, lettuce, red bell pepper and scallions to vinegar mixture; toss well. Sprinkle with peanuts and serve."