xiaoxl/recipe_data huggingface dataset:
Scallops and Spinach over Pasta
Category: seafood
By Kim Robichaud

This is one of my New England favorites.  This tasty recipe is delicious , low in fat, and well balanced.

Ingredients:
12 ounces spaghetti
3 pounds bay scallops, raw
1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon fresh lemon juice
1 tablespoon olive oil
¼ cup water
garlic powder to taste
salt and pepper to taste
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water. Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste. Place strained spaghetti in dish and place the scallops and sauce on top.  Serve with grated Parmesan cheese.

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

Calories: 228.1
Fat: 3 g
Saturated fat: 0.6 g
Carbohydrates: 24.8 g
Sugars: 0.9 g
Dietary fiber: 1.6 g
Protein: 24.2 g
Cholesterol: 38.9 mg
Sodium: 227.4 mg
Nikujaga (Japanese Meat & Potatoes)


Ingredients:
onion, carrot, potatoes, snow peas, mirin, soy sauce, sake, sugar

Directions:
Prepare the dashi or beef broth.
Prepare veggies: Cut onion into 10-12 wedges. Peel and cut the carrot in half lengthwise and then cut diagonally into about 1" pieces. Cut the potatoes into large bite-sized chunks (they may cook down some] and put in water to prevent color change.
Remove string from snow peas and boil for 30 seconds and set aside.
Rinse and drain shirataki noodles and boil for 1 minute. You may wish to cut them in half. Set aside.
Cut sliced meat in half, if necessary.
Heat oil in a large pot and add the onion and the meat and cook until the meat is no longer pink.
Add the potatoes, carrots and shirataki noodles. Then add the dashi stock and the Seasonings (again, may want to add a little more of each for more flavor - taste and adjust] and bring to a boil.
Turn down heat, skim off any scum and place an "otoshibuta" (or piece of aluminum foil, folded round to fit in the pan on top of the mixture and with a hole poked in the middle for ventilation] and simmer about 15 minutes or until vegetables are cooked.
Turn off the heat, remove the "otoshibuta" or foil and let stand 30 minutes before heating up to serve, or plan to serve the next day.
Once heated again, top with snow peas and serve.
Basil Butter


Ingredients:
unsalted butter, fresh basil leaves, fresh parsley, shallot, black pepper, paprika, Tabasco sauce, lemon juice

Directions:
place all ingredients in bowl of food processor, blend until well combined.
transfer butter to large sheet of aluminum foil, shape butter into into cylindrical tube.  roll foil and twist end shut.
freeze.
use as needed.
Cheeseburger Stuffed Bell Peppers Cups


Ingredients:
bell peppers, ground beef, onion, cooked rice, tomato paste, ketchup, Worcestershire sauce, spicy brown mustard, garlic powder, pepper, cheddar cheese, beef broth, vegetable broth

Directions:
Cut peppers in half and remove seeds.
In a frying pan, cook hamburger and onion until done; drain grease.
Stir together rest of ingredients and 1 cup of cheese. NOT the broth.
Spoon into peppers and sprinkle with remaining cheese.
Cook in greased 13x9-inch dish; pour broth around peppers.
Cover and bake at 350° for 30 minutes.
Stir-Fried Scallops With Fresh Basil


Ingredients:
fresh scallops, garlic cloves, fresh lime leaves, bamboo shoot, oyster sauce, sweet basil

Directions:
Rise scallops and score diagonally.
In a wok, heat oil, garlic and lime leaves on high heat until oil bubbles.
Add scallops, mushrooms, bamboo shoots and oyster sauce.  Stir-fry for 3-5 minutes or until scallops are cooked.
Mix in basil and serve on a bed of steamed cabbage.
Mint Crusted Rack of Lamb
Category: meat-and-poultry
By Chef John

I love how the sweet, herbaceous crust works with the subtly gamey meat. Lamb is obviously a popular Easter menu option and this mint-crusted rack of lamb is perfect for the occasion.

Ingredients:
1 cup fresh mint leaves
2 cloves garlic, sliced
2 tablespoons olive oil
½ cup plain bread crumbs
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons finely grated Parmigiano-Reggiano cheese
¼ cup Dijon mustard
2 teaspoons honey
2 tablespoons extra virgin olive oil
2 teaspoons rice vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 pinch salt and freshly ground black pepper to taste
2 (1 1/4 pound) racks of lamb, trimmed
1 teaspoon vegetable oil
salt and pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Cook mint leaves in a pot of boiling water for about 10 seconds. Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry. Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly. Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside. Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside. Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside. Slice  1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly. Season each rack with salt and black pepper on all sides. Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side. Transfer lamb racks to the foil-lined baking sheet. Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack. Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

Prep time: 20 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 681.1
Fat: 52.9 g
Saturated fat: 18.4 g
Carbohydrates: 20.2 g
Sugars: 7 g
Dietary fiber: 0.7 g
Protein: 29 g
Cholesterol: 121.9 mg
Sodium: 625.1 mg
Chimichurri Baked Chicken
Category: meat-and-poultry
By Bren

Chimichurri is a dish from Argentina that is usually served over grilled chicken or steak. This is my version, which may or may not be authentic.

Ingredients:
½ cup finely chopped fresh parsley
2 ½ tablespoons olive oil
2 tablespoons chopped fresh oregano leaves
1 tablespoon red wine vinegar
2 cloves garlic, minced
¼ teaspoon salt
⅛ teaspoon red pepper flakes
1 pinch freshly ground black pepper
1 (3 pound) whole chicken
1 teaspoon olive oil
1 large onion, sliced
½ cup chicken broth

Directions:
Combine parsley, 2 1/2 tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a bowl; mix the chimichurri thoroughly. Place chicken on a cutting board and remove the backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen the skin of the chicken carefully and rub the chimichurri underneath, distributing it evenly. Wrap the chicken in plastic wrap and refrigerate for 24 hours. Allow chicken to come to room temperature for no more than 1 hour before baking. Preheat oven to 450 degrees F (230 degrees C). Rub 1 teaspoon olive oil over the chicken; season with salt and pepper. Place onion in a cast-iron skillet. Pour chicken broth over onion. Place seasoned chicken on top. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Allow chicken to rest in a warm area for 10 minutes before slicing.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 day
Yields: 1 baked chicken

Calories: 287.1
Fat: 15 g
Saturated fat: 3.2 g
Carbohydrates: 3.6 g
Sugars: 1.2 g
Dietary fiber: 0.7 g
Protein: 32.5 g
Cholesterol: 96.1 mg
Sodium: 293.7 mg
Lazy Girl Cobbler


Ingredients:
butter, margarine, plain flour, sugar, baking powder, salt, milk, blackberries

Directions:
Melt butter in a 13x9-inch pan.
In a bowl combine flour, one cup of the sugar, baking powder and salt, and 1 cup milk.
Pour the contents of the bowl in 9x13-inch pan but do not stir.
Combine the four cups of berries and one cup of sugar in a sauce pan and heat to boiling.
Put this on top of batter but do not stir.
Bake at 375 degrees for 30 minutes or until browned on top.
Chilled Cream of Celery Soup


Ingredients:
water, celery, onion, caraway seed, buttermilk

Directions:
In a medium saucepan simmer water, celery, onion, and caraway seeds until celery is very tender, about 30 minutes.
Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
Stir in buttermilk and salt and pepper to taste.
Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste].
Before serving, season with salt and pepper, if necessary.
Shitake Miso Soup


Ingredients:
scallions, tofu, soy sauce, shitake mushroom, water, miso

Directions:
In a sauce pan combine soy sauce, tofu and scallions., Bring to a boil, reduce heat, cover and let simmer for 15 minutes., Add mushrooms and water, bring to a boil., Once boiling vigorously, bring down to a simmer and add mushrooms., Simmer until mushrooms reach desired tenderness., Add Miso, mix until dissolved, serve.
Potsie's White Trash Trinity


Ingredients:
russet potatoes, yellow onion, okra, salt, pepper, garlic powder

Directions:
Pour oil into a skillet with a tight fitting lid (preferably cast iron but go with what you have]and then add potatoes, onion, and okra and toss.
Heat your skillet (with all of the ingredients] over medium high heat.
Sprinkle with garlic powder and a generous amount of pepper. Save salt for later(Salting potatoes makes them "sweat". Just like eggplant. You don't want them to do that while trying to brown them --  it will increase your cooking time.].
Cover skillet with a tight fitting lid and cook over a medium high heat until potatoes are steamed soft, stirring about every 5 minutes. Don't use a high heat YET -- you are not trying to brown the potatoes yet just get them soft.
They should be soft in about 15-20 minutes, depending on the size of your cubed potatoes. I like to cube mine relatively small- I think the end result is a better texture. (For me, anyway].
After potatoes are soft, remove the lid (and don't recover anymore] and turn the heat up to brown the potatoes. I usually only turn them two or three times because I like some of them browned and other ones still soft.
When browned to your liking remove from skillet and salt to your taste.
Serve with ketchup if you must but a creamy white gravy is better.
Quick Bacon Quiche


Ingredients:
bacon, eggs, milk, Bisquick, butter, black pepper, cheddar cheese

Directions:
Butter a 9" glass pie plate.
Place in blender eggs, milk, bisquick, butter and black pepper and mix well.
Pour egg mixture into pie plate and sprinkle with bacon and cheddar cheese.
Press lightly into mixture and bake at 350 degrees for 30 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes before cutting.
Crock Pot Steak and Potato Soup


Ingredients:
small red potato, celery, carrot, onion, garlic cloves, beef bouillon granules, pepper, beef broth, water, flour

Directions:
Turn on crock pot, cut beef into bite size pieces.
Mix beef, potatoes, celery, carrots, onion, garlic, bouillon, pepper, and broth in the crock pot (all ingredients except water and flour].
Cover and cook on low setting for 8-9 hours.
Turn crock pot on high, mix flour and water.
Gradually stir in the flour mixture to the crock pot.
Cover and cook an additional 25 minutes or until thickened.
Sensational Strawberry Cleanser


Ingredients:
yogurt, strawberries, honey

Directions:
Mash the strawberries with the back of a fork or puree them in a blender or food processor. Add the cream and honey to the puree to form a thick mixture.
Apply to the clean face and neck, avoiding the area around the eyes, and leave on for 10 minutes. Rinse off, using bottled or spring water and cotton pads.
Easy and Quick Strawberry Summer Salad
Category: salad
By sengalindsay

Senga landscape architect and her chef husband David celebrate the first days of summer with an easy strawberry summer salad recipe using ingredients from their own edible green roof!

Ingredients:
1 tablespoon red wine vinegar
½  shallot, diced
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
4 cups mixed greens
2  baby cucumbers, sliced
2 cups strawberries, hulled
1 pinch sea salt

Directions:
Stir red wine vinegar and shallot together in a bowl; season with salt and black pepper. Stream olive oil into the mixture while whisking to form a dressing. Toss mixed greens and cucumbers in a large bowl; pour dressing over the mixture and toss to coat. Add strawberries and toss lightly. Season with sea salt to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 98.5
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 8.5 g
Sugars: 4.1 g
Dietary fiber: 2.7 g
Protein: 1.5 g
Sodium: 95.4 mg
Warm Carrot and Onions Slaw, Celery Root Sauté, Easy Roas


Ingredients:
carrots, onion, onion, celery root, olive oil, mayonnaise, low-fat sour cream

Directions:
Warm Carrot and Onions Slaw: Simmer balsamic vinegar in a small saucepan until reduced by half. Over medium/high heat, sauté carrots and onions until the onions are translucent; drizzle with reduced balsamic vinegar. Dress your favourite Piller's sausage on a bun with the warm slaw and top with garlic aioli.
Celery Root Sauté: In a non-stick pan over medium-high heat, warm the olive oil; add onions, red pepper, and celery root and sauté until onions are translucent, about 3 to 5 minutes. Dress your favourite Piller's sausage with the sauté and top with garlic aioli.
Easy Roasted Garlic Aioli: Place all ingredients in a food processor and puree until smooth. Or, stir until well combined.
More information and recipe ideas are available online at pillers.com.
Butternut Squash & Sweet Potato Curry


Ingredients:
onion, garlic cloves, sweet potatoes, potato, cooking apple, curry paste, turmeric powder, fresh ginger, bay leaves

Directions:
Heat the oil in a large saucepan and fry the onions for 4 - 5 minutes until golden.
Add the garlic, squash, sweet potatoes, potato and apple. Stir in the curry paste, turmeric powder, ginger, bay leaves, stock and seasoning to taste.
Bring to the boil, stir well, then cover for 15 - 20 minutes until vegetables are cooked to liking. Stir from time to time.
Serve with boiled basmati rice.
Raspberry Green Chile Jam


Ingredients:
raspberries, water, green chili peppers, lemon juice, granulated sugar

Directions:
Combine raspberries, green chile, pectin, water, and lemon juice in an 8-quart non-stick pan.
Bring to a boil over medium-high heat, stirring constantly.
Add sugar all at once.
Return mixture to a boil, stirring constantly.
Boil hard for 1 minute.
Remove from heat.
Ladle hot jam into hot jars, leaving a 1/4-inch headspace.
Place lids and screw on bands fingertip-tight.
Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.
Pink Tarragon Cream Dressing


Ingredients:
mayonnaise, sour cream, sherry wine, dried tarragon, fresh tarragon, garlic powder, Tabasco sauce, milk

Directions:
Mix mayo, sour cream, sherry, tarragon, garlic powder, and Tabasco until blended well.
Add a few drops of food coloring to tint it slightly pink.
If the dressing is too thick, you may thin it with a small amount of milk.
Chill well before serving.
Jamaican Brown Stew Potatoes and Chicken for a Crowd


Ingredients:
skinless chicken pieces, onions, scallions, red bell peppers, green bell pepper, garlic powder, onion powder, allspice, seasoning salt, black pepper, brown sugar, soy sauce, stewed tomatoes, scotch bonnet pepper, garlic, allspice, black pepper, ketchup, chicken broth, canola oil, onions, carrots, russet potatoes

Directions:
The night before, combine chicken parts, onions, scallions, bell peppers, garlic powder, onion powder, allspice, seasoned salt, black pepper, brown sugar and soy sauce in a large bowl or bucket, tossing well. Cover and refrigerate overnight.
Meanwhile, in a large pot, combine tomatoes, Scotch Bonnet pepper, minced garlic, allspice, black pepper, ketchup and chicken broth.
Cook over medium-high heat for 2 hours, stirring occasionally. Remove and discard hot pepper and set tomatoes aside.
The next day, preheat the broiler and spread chicken mixture in a very large, deep roasting pan.
Broil for 4 minutes, stir and return to broiler for 4 more minutes.
Set oven to 350°F.
Heat oil in a large pot over medium-low heat.
Add diced onions and cook for 25 minutes, stirring occasionally, until caramelized.
Add carrots and potatoes, raise heat to medium high and saute until carrots begin to soften, about 7 minutes.
Pour sauteed mixture over chicken and stir to incorporate.
Cover roasting pan and bake for 5 hours.
After five hours, add tomato mixture to the pan, stir in and bake uncovered 1 hour longer.
Mushroom and Red Pepper Carbonara


Ingredients:
spaghetti, olive oil, bacon, parmesan cheese, sour cream, salt, ground black pepper, eggs, garlic cloves, crushed red pepper flakes

Directions:
Cook the pasta in plenty of boiling salt water for 8-10 minutes.
While the pasta is cooking mix in a large bowl; parmesan cheese, sour cream, salt, black pepper, eggs, and garlic.
Drain the pasta in a collander over a bowl, reserving 1 cup of water.
Add reserved water to egg mixture.
Heat oil over very low heat in the pan that the pasta was cooked.
Add bacon and pasta.
Pour egg mixture over the pasta and add red pepper and mushrooms.
Mix well and heat for just a couple of minutes to thicken and cook eggs.
Serve.
Cowboy Coffee Rub for Grilled Steaks


Ingredients:
coffee beans, kosher salt, brown sugar, black pepper

Directions:
Combine all ingredients in a small bowl., Rub into steaks., Grill steaks to your favorite doneness and enjoy.
Belle's Hamburger Buns
Category: bread
By LemonLush

My mom used to make these hamburger buns all the time. They are so easy to make: light and fluffy as well as beautiful to look at. I get raves whenever I make them. Try using them for sandwich rolls too--delicious!

Ingredients:
1 cup milk
1 cup water
2 tablespoons butter
1 tablespoon white sugar
1 ½ teaspoons salt
5 ½ cups all-purpose flour
1 (.25 ounce) envelope active dry yeast
1  egg yolk
1 tablespoon water

Directions:
Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast. In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour. Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil.  After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes. Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven. Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top.  Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.

Prep time: 2 hrs
Cook time: 20 mins
Total time: 2 hrs 20 mins
Yields: 12 buns

Calories: 245.8
Fat: 3.3 g
Saturated fat: 1.7 g
Carbohydrates: 46 g
Sugars: 2.2 g
Dietary fiber: 1.7 g
Protein: 7.1 g
Cholesterol: 23.8 mg
Sodium: 315.4 mg
Italian Lemon Trout


Ingredients:
trout fillets, olive oil, lemon, zest of, basil, minced garlic clove, parmesan cheese

Directions:
Preheat oven to 500°.
In a bowl mix olive oil, minced garlic, basil and parmesan cheese and set aside.
Cover a cookie sheet with tinfoil (for easy clean up].
Spray covered cookie sheet with non stick stray so fish will not stick.
Place trout fillets (skin side down] on covered cookie sheet about 1 inch apart.
Spoon mixture you reserved in bowl over fish. About 1 tablespoon full spreading evenly over fish.
Place a couple of lemon slice over top of mixture on fish.
Bake in preheated oven for 10 to 15 minutes.
No need to add salt as Parmesan will add salt to recipe.
Wonderful served with a side salad or pasta.
Black Beans and Rice Tostadas


Ingredients:
water, butter

Directions:
Mix water, Rice Mix and butter in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking.
Remove from heat. Let stand 5 minutes.
For each tostada shell, top with 1/3 cup rice mixture, 1/4 cup chicken and assorted toppings, if desired.
Potatoes With Leeks and Gruyere


Ingredients:
butter, leek, cream cheese, salt, ground black pepper, ground nutmeg, eggs, russet potatoes, gruyere cheese

Directions:
Preheat oven to 350°F Butter 13x9x2-inch baking dish. Melt 2 tablespoons butter in large skillet over medium heat. Add leeks; saute until tender, about 10 minutes. Transfer to large bowl.
Blend cream cheese, salt, pepper and nutmeg in processor. Add milk and eggs. Process just until blended. Transfer to bowl with leeks. Add potatoes and Gruyère. Stir to blend. Transfer mixture to prepared baking dish.
Bake potatoes until cooked through and top is brown, about 1 hour. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered, in 350°F oven, about 25 minutes.].
Vegan Split Pea Soup I
Category: soups-stews-and-chili
By Deborah Sah

This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Seasonings can be altered to taste. Tastes even better reheated.

Ingredients:
1 tablespoon vegetable oil
1  onion, chopped
1  bay leaf
3 cloves garlic, minced
2 cups dried split peas
½ cup barley
1 ½ teaspoons salt
7 ½ cups water
3  carrots, chopped
3 stalks celery, chopped
3  potatoes, diced
½ cup chopped parsley
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon ground black pepper

Directions:
In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally. Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 10 or more servings

Calories: 246.6
Fat: 2.2 g
Saturated fat: 0.3 g
Carbohydrates: 45.8 g
Sugars: 5.4 g
Dietary fiber: 14.2 g
Protein: 12.7 g
Sodium: 386.6 mg