xiaoxl/recipe_data huggingface dataset:
Pan-Seared Scallops With Herb Butter Sauce


Ingredients:
unsalted butter, extra virgin olive oil, kosher salt, fresh ground black pepper, unsalted butter, leeks, dry white wine, fresh parsley, fresh chives, lemon zest, kosher salt, fresh ground black pepper, lemon wedges

Directions:
Rinse scallops under cold water. Pat the scallops dry with paper towels; surface moisture prevents browning.
Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, and heat until hot. Pat the scallops dry once more and put them in the pan in a single layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them aside. Let the pan cool for a minute before you make the sauce.
Return the pan to medium heat. Add half of the butter (1 1/2 tbsp.] and the leeks; sauté until the leeks begin to soften, about 1 minute. Add the  wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any gathered juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
Serve and Enjoy!
Tabitha's Homemade Wheat Bread
Category: bread
By TABBIE

This whole wheat bread has a really good taste depending on your flour. I think King Arthur® is the best! This bread has cocoa and coffee in it. It can be made by hand, or use your bread machine's dough setting to knead and rise, then bake it in the oven. If you are not feeling bold you can leave out the cocoa and coffee and add some nuts. Have fun! Form into a freehand loaf or place into a greased loaf pan.

Ingredients:
3 cups whole wheat flour, or more if needed
1 (.25 ounce) package rapid rise yeast
¼ cup honey
1 tablespoon butter, softened
1 teaspoon salt
1 cup warm water
1 teaspoon instant coffee granules
1 teaspoon cocoa powder

Directions:
Combine yeast, honey, butter, salt, warm water, instant coffee, and cocoa powder in a mixing bowl. Gradually beat in 3 cups flour. Mix with your hands until ingredients form into a ball; transfer it to a floured work surface. Knead in additional 1/2 cup of flour if the dough is too sticky to work with. Knead the dough until it is smooth and elastic, about 15 minutes. Place the dough in an oiled bowl and cover it with plastic wrap and a kitchen towel. Let rise in a warm place until doubled in bulk, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough into a rectangle, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Shape the dough into a freeform loaf and place onto a parchment-lined baking sheet. Cover the dough with a floured kitchen towel and allow it to rise again until doubled, about 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Remove the towel. Use a serrated knife to score the loaf, cutting three slashes on the top or as desired. Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 30 minutes. Remove the bread from the loaf pan and cool on a wire rack.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs 20 mins
Yields: 1 9x5-inch loaf

Calories: 201.1
Fat: 2.3 g
Saturated fat: 1.1 g
Carbohydrates: 41.9 g
Sugars: 8.9 g
Dietary fiber: 5.7 g
Protein: 6.6 g
Cholesterol: 3.8 mg
Sodium: 304.9 mg
Jersey Fresh Stewed Tomatoes
Category: side-dish
By SHORECOOK

This is a great side dish for ham or fish using garden-fresh tomatoes, peppers, celery and onions. A little sugar cuts the acid of the tomatoes.

Ingredients:
6 large tomatoes - peeled, cored, and chopped
¾ cup chopped green bell pepper
½ cup chopped sweet onion
½ cup chopped celery
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon dried basil
⅛ teaspoon black pepper
1 tablespoon water
1 ½ teaspoons cornstarch

Directions:
Combine tomatoes, green bell pepper, onion, and celery in a large skillet over medium heat; cook and stir until fragrant, about 10 minutes. Reduce heat and cook until green bell pepper and onion are soft, about 5 minutes more. Stir in sugar, salt, oregano, basil, and pepper. Whisk water and cornstarch together in a small bowl. Stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 37
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 8.2 g
Sugars: 5 g
Dietary fiber: 2.2 g
Protein: 1.5 g
Sodium: 159.1 mg
Crock Pot White Bean Soup With Bacon


Ingredients:
dried navy beans, bacon, yellow onion, celery rib, carrot, bouquet garni, chicken broth, water, heavy cream

Directions:
Combine the beans, bacon, onion, celery, carrot, bouquet garni and broth in slow cooker.
Cover and cook on LOW for 8 to 9 hours.
Remove the bouquet garni.
Discard.
Puree about one-third of the soup in a food processor.
Season with salt and pepper.
Add cream if using, cover and continue to cook on LOW 15 minutes longer.
Szechuan Green String Beans


Ingredients:
string bean, garlic, ground pork, soy sauce, sherry wine, sugar, chicken broth

Directions:
Heat 2 cups of the oil in a wok and add the beans., Fry for one minute or until soft., Drain., In a  sauté pan, add the remaining oil and heat., Add the beans, garlic, minced pork, soy sauce, sherry, sugar and broth., Add the sesame oil and scallion, swirling to heat through., Serve., Our beans are extremely crisp, which makes all the difference.
Dees Bell Pepper Salad


Ingredients:
bell peppers, chickpeas, pine nuts, sunflower seeds, lemon, parsley, green onions, feta cheese

Directions:
in skillet heat oil add drained chickpeas when oil is hot., brown shake often , will take some time., then add seeds watch close dont burn., in bowl add the peppers onion parsley., juice lemon watch for seeds., put over veggies., add skillet stuff., toss., can add the feta  but dont add to much can over power salad.
Grilled Shark in Beer


Ingredients:
dark beer, olive oil, fresh lemon juice, dark beer, roasted garlic, shallots, pine nuts, feta cheese, butter, chives

Directions:
Prepare marinade and marinate shark 30-40 minutes.
Prepare sauce:
In a saucepan, combine 1/2 cup beer and stock.  Over medium heat, deglaze and reduce to half.
Add garlic, shallots and cream.  Reduce by half again or to desired consistency.
Reduce heat, add pine nuts and feta cheese.  Stir in butter, season to taste.
Remove fish from marinade and grill until cooked to preference.
To serve, place 2 tablespoons sauce on each plate and place shark on the sauce.
Garnish with chives and crumbled feta cheese if desired.
Vinegar Chicken


Ingredients:
boneless skinless chicken breast halves, olive oil, onions, garlic cloves, white wine vinegar, tomatoes, honey, fresh tarragon

Directions:
Put the rack in center of oven.  Preheat to 350°F.
In a large skillet, brown the chicken  on each side in oil.  Add salt and pepper.  Set aside in a square baking dish of about 8 inches.
In the same skillet, brown the onions and garlic cloves.  Add more oil if needed.  Add salt and pepper.  Deglaze with white wine vinegar and pour on the chicken.  Cook in oven about 30 minutes (flip the chicken at mid-cooking].
Add chicken stock, tomatoes and honey.  Keep cooking about 10 minutes.  Adjust seasoning and sprinkle with tarragon.
Serve with mashed potatoes.
Whole Foods Chickpea Masala


Ingredients:
canola oil, Spanish onion, garlic, fresh ginger, curry powder, garam masala, tomato paste, water, chickpeas, fresh lemon juice, salt, cooked rice, cilantro

Directions:
First, in a large, nonreactive heavy skillet or saute pan, heat oil over med. heat.
Add onions and saute approx. 2 mins, until golden brown.
Remove from heat and stir in garlic, ginger, jalapenos, curry powder, garam masala, and tomato paste.
Return to heat and stir in water.
When everything is mixed thoroughly, stir in chickpeas and lemon juice.
Bring to a boil, reduce heat, and simmer for 5 minutes.
Taste for seasoning, adding salt if necessary.
You can serve this immediately, but the flavors are much more enhanced if you allow it to sit for a few hours before you reheat it to just below a simmer and then serve over rice.
To serve, place 1/2c cooked rice in a bowl and ladle 1 cup chickpea mixture over rice.
Garnish with cilatro if you wish.
Sourdough Banana Nut Waffles


Ingredients:
all-purpose flour, whole wheat pastry flour, baking powder, baking soda, sugar, cinnamon, ground cloves, nutmeg, eggs, banana, butter, milk, pecans

Directions:
The night before, feed the starter as you usually would.  The next morning measure out 1 cup of starter and return remainder to crock.
Preheat your waffle iron.
In a large bowl, stir the baking powder, soda, flour, sugar and spices.
In a small bowl lightly beat the egg yolks until light and lemon colored, stir in the mashed banana, extract and butter.
Stir the banana mixture into the flour along with the stater and milk; stir to combine well; stir in nuts.
Beat the egg whites until light and fluffy, fold into batter.
Pour batter, about 1/3 to 1/2 cup per waffle into the waffle iron and bake until golden brown.
Makes about 10 waffles that measure 3 1/2 inches x 4 inches.
Healthy Porridge Directly from Dried Ingredients


Ingredients:
rice, water

Directions:
Combine everything and lightly boil 2 min, insulate 15-30 min (with insulate cooker or cover with 4-5 layers of towels].
Stir carefully to flip top rice with bottom ones.
Again, boil 2 min and insulate 15-30 minute.
Stir again carefully not to break rice grains. Cool with the cover on, then store in fridge.
Always serve by scooping from top layer without touching the lower parts, keep 5 days.
Tangerine Mojito


Ingredients:
fresh mint leaves, sugar, lime juice, tangerine juice, white rum, seltzer water, tangerine

Directions:
In a bowl muddle 6 mint leaves and sugar together.
Add the lime juice and the tangerine juice, stir thoroughly.
Add the ice cubes and rum.
Mix until the sugar is dissolved.
Top off with club soda (or seltzer].
Strain into glasses and add more ice cubes if desired.
Garnish with tangerine slices and fresh mint leaves.
Chicken Corn Chowder With Green Chilis and Bacon


Ingredients:
corn, yellow onion, celery ribs, garlic cloves, green chilies, 1% low-fat milk, water, low sodium chicken broth, cornmeal, white flour, kosher salt, pepper, dried thyme

Directions:
Prep garlic, onion, potatoes, celery together onto a large plate and put aside.
Chop up bacon and cook in a large skillet over medium low heat until well done. Bacon will soften during soup cooking.
Without draining drippings, add your chopped vegetables and cook until onions begin to soften.
Over your pan, sift white flour beginning with 1 tbs until all the renderings are absorbed and a light coating on flour has appeared.
Add stock.
Bring to a low simmer and add your spices. Simmer uncovered for about 15 minutes. During this time add your chicken and corn.
At this time you might have to transfer to a stock pot. Add 1/2 cup light cream and start with one cup of milk. Return to a simmer.
Separately, mix 1/4 cup corn meal and 1/2 cup of water. This is to be added to your chowder next for flavor and thickening.
Depending on the consistency you like, add the rest of your milk and corn meal mixture. Add milk to make it thinner, and corn meal mix to make it thicker. Or both. The cornmeal will be visible in the soup, but if you have "fine" corn meal, you will not feel it.
Simmer for 20 minutes until potatoes are soft. Serve.
Bisquick  Toaster  Corn Cakes (Or Corn  Sticks)


Ingredients:
Bisquick, yellow cornmeal, buttermilk, eggs

Directions:
Heat oven to 450 degrees.
Grease 2 loaf pans, (9x5x3 inches].
Stir Bisquick, cornmeal, buttermilk, oil, and eggs until blended.
Bake about 15 minutes or until toothpick inserted in center comes out clean.
Remove from pans.
Cut each loaf crosswise into 8 sticks.
For high altitude: bake about 20 minutes.
Note: I baked in muffin top pan (greased] for about 15 minutes.
Make sure toothpick comes out clean.
My edges were brown and crispy, tops were lightly browned.
October Oatmeal Pumpkin Muffins
Category: bread
By EW2012

These muffins are a great autumn breakfast.

Ingredients:
no-stick cooking spray
½ cup all-purpose flour
½ cup whole wheat flour
½ cup white sugar
1 teaspoon salt
1 teaspoon pumpkin pie spice
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ¼ cups pumpkin puree
½ cup milk
2  eggs, beaten
¼ cup maple syrup
¾ cup quick-cooking rolled oats

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray. Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 large muffins

Calories: 263.8
Fat: 3.3 g
Saturated fat: 1.1 g
Carbohydrates: 53.4 g
Sugars: 27.5 g
Dietary fiber: 4.2 g
Protein: 7.1 g
Cholesterol: 63.6 mg
Sodium: 710.8 mg
Peanut Butter Bow Wow Cookies ( for Doggies)


Ingredients:
whole wheat flour, granulated sugar, baking powder, peanut butter, milk

Directions:
In a large bowel, place all ingredients;.
Stir until well mixed.
Place mixture on floured surface and knead.
Roll out dough to 1/4-inch thick.
Cut into shapes of your choice.
Place 1-inch apart on an ungreased baking sheet.
Bake for 15 minutes or until lightly browned.
Quorn™ and Chickpea Curry
Category: world-cuisine
By Julie MacMillan

If you ever fancy a curry that contains more than just vegetables, then try this Quorn™ recipe - it's easy to make and tastes great! Best served with Pilau/Basmati rice.

Ingredients:
2 tablespoons vegetable oil
1 (12 ounce) package Quorn™ Chicken-Style Recipe Tenders
1 medium onion, chopped
3 cloves garlic, crushed
½ teaspoon cumin seed
½ teaspoon black mustard seed
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
2 teaspoons tomato puree
1 (8 ounce) can chickpeas (garbanzo beans), drained
1 (14 ounce) can diced tomatoes
1 cup vegetable broth
1 teaspoon garam masala

Directions:
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook Quorn in oil until golden brown. Set aside. Using the same pan, heat remaining 1 tablespoon oil over medium heat. Cook onion, garlic, cumin seed, and mustard seed in oil for 3 to 5 minutes, or until the onion is soft. Season with ground turmeric, cumin, and coriander, chili powder, and salt. Mix in tomato puree, then stir in Quorn, chickpeas, diced tomatoes, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer for 20 to 25 minutes. Remove from heat, and mix in garam masala.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 273.2
Fat: 10.3 g
Saturated fat: 1.7 g
Carbohydrates: 30.7 g
Sugars: 5.6 g
Dietary fiber: 8.1 g
Protein: 16.8 g
Sodium: 1470.9 mg
Spiced Parsnip Soup
Category: soups-stews-and-chili
By ButtercupBento

Yummy simple soup without too much heat, excellent for a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread and butter.

Ingredients:
2 tablespoons butter
1 medium onion, chopped
1 pound parsnips, peeled and cubed
1 clove garlic, finely chopped
2 teaspoons curry powder
1 cube chicken bouillon
3 ¼ cups boiling water
½ cup heavy cream
salt and pepper to taste
1 pinch red pepper flakes or paprika for garnish

Directions:
Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon. Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 257.2
Fat: 17.4 g
Saturated fat: 10.6 g
Carbohydrates: 25.1 g
Sugars: 6.7 g
Dietary fiber: 6.4 g
Protein: 2.7 g
Cholesterol: 56.2 mg
Sodium: 353.4 mg
Fresh Barley Salad


Ingredients:
pot barley, water, dried oregano, dried basil, white wine vinegar, yogurt, Dijon mustard, onion powder, garlic powder, olive oil, parmesan cheese, mint

Directions:
Cook rinsed barley in water, stock, and dried herbs for 30-40 minutes or until water is absorbed. If barley is too chewy add more water and cook longer, however barley shouldn't be mushy.
Meanwhile chop and/or saute and vegetables you want to use in your salad.
Mix together vinegar, yogurt, mustard, agave, powders, and olive oil to form a dressing. Add more or less vinegar and olive oil to reach a desired consistency.
When barley is cooked combine with veggies and top with dressing. Salt and pepper to taste.
Serve garnished with parmasan, mint, and/or olives.
Southwestern Pasta


Ingredients:
pasta, olive oil, grape tomatoes, cherry tomatoes, corn, red onion, light mayonnaise, mayonnaise, Dijon mustard, fresh lime juice, chili powder, ground cumin, fresh cilantro, salt, ground pepper

Directions:
Cook pasta in gently boiling water until tender but firm.
Drain and rinse with cold water.
Lightly coat with olive oil.
Combine pasta, tomatoes, corn, yellow pepper, and onion in a bowl.
For dressing, mix mayo, mustard, lime juice, jalapeno peppers, chili powder, and cumin in a small bowl.
Toss dressing with pasta and veggies, add chopped cilantro and salt and pepper.
Adjust seasoning to taste.
Ghoraiybah


Ingredients:
butter, confectioners' sugar, all-purpose flour, ground cardamom

Directions:
Preheat the oven to 300ºF (150ºC].
In a medium bowl, stir together the butter and sugar until smooth.  Stir in flour and cardamom until well blended.  Pinch off tablespoonfuls of dough, and roll into a thin rope.  Join the ends together in a circle, and place on a greased cookie sheet.  Place almond halves on the joints where the circles come together.
Bake for 20 minutes in the preheated oven.  The cookies should remain white, but may turn golden at the very edge.
Lemon-Amaretto Bundt Cake


Ingredients:
unsalted butter, sugar, lemon zest, flour, lemon juice, vanilla extract, eggs, sugar, amaretto liqueur

Directions:
Preheat oven to 350º F.
Spread almonds on a baking sheet and  place in oven for 8 to 10 minutes, or until golden.  Remove and set aside.
Lightly grease and flour a 10-inch  bundt pan.  Sprinkle 1/2  cup of toasted almonds evenly over the bottom of the pan.
In a bowl of an electric mixer, cream butter, sugar and lemon zest until fluffy.
Add flour, stir just until blended.  Add lemon juice and extracts.   Stir.
Add eggs one at a time, mixing after each addition.
With a rubber spatula, gently fold in the remaining almonds.
Scrape the batter into the bundt pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes.  (After 30  minutes, cover top of cake tightly with foil.].  (SEE NOTE in description.].
While cake is cooking, prepare syrup:  In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring until the sugar melts.  Reserve  until ready for use.
When the cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top].  Carefully drizzle  half the syrup into the holes.  Cool the cake in the pan on a rack  for 10 minutes.
Gently invert the cake onto another rack and remove from pan.   Brush top and sides of cake with remaining syrup.  Let cake cool completely.
Simply Heavenly Potatoes #5FIX


Ingredients:
sour cream, smoked gouda cheese, green onions

Directions:
Fry the bacons in a skillet, drain and crumble.
Chop up the green onions.
Spray a 9 x 15 cassarole dish with cooking spray.
add potatoes and 1 C gouda.
add sour cream.
Stir together until just mixed.
Sprinkle bacon and green onions on top.
Top with 1 C gouda.
Bake in a 350F oven for 30 minutes until the cheese is bubbly and the mixture is heated through.
Rinones Espanol  ( Spanish Style Kidneys)


Ingredients:
butter, onion, garlic cloves, tomatoes, green pepper, mushrooms, brandy, dry sherry, salt, black pepper

Directions:
Cut kidney lenghtways and remove as much of the white tubes as possible, chop into 1" cubes and soak in cold water for 1 hour.
Meanwhile chop the vegetable for the dish.
Sit back and relax. The cooking begins when the kidneys have finished soaking.
Drain the kineys. Heat the oil in a pan, and, melt the butter in the oil.
Fry the onions and garlic till just turning golden. Add the vegetables and kidneys. Fry for 5 minutes Add the brandy and tip the pan to the flame (flambe]. When the flames have died out, pour in the sherry and cream.
Cover pan, reduce heat to minimum and cook for 5 minutes.
Check the seasoning for salt and add a grind of black pepper.
Northern Omelet Bagel Sandwich


Ingredients:
bagels, eggs, tomatoes, green pepper, cheese

Directions:
Slice bagels, toast and set aside.
Place sausage patties in a skillet and cook them on medium head until hot all the way through but not burnt. (If you have microwaveable sausage, that works just as well. Prepare it to specifications.].
Take off heat and set to the side.
Chop tomato and green pepper, place inside a medium sized bowl.
In same bowl, crack the eggs and empty their insides into it.
With a fork, whip until everything is mixed and eggs are fluffy.
Melt a little butter on the bottom of the skillet and dump the eggs, tomatos, and peppers into it.
Cook on medium heat, scraping the bottom occasionally so as not to burn the eggs.
When the eggs are done they'll be firm but still a little moist.
Place the bottom of one bagel on a plate and set a sausage patty on top of it.
Take as many eggs as you want and place them on top of the sausage.
While the eggs are still hot, place a piece of cheese on it to melt.
Put the top of the bagel on the sandwich and enjoy!
Jenn's Drumstick Squares


Ingredients:
peanuts, butter, crunchy peanut butter, light cream cheese, sugar, crunchy peanut butter, eggs, vanilla, fat-free cool whip, peanuts

Directions:
Mix together all the ingredients for the bottom layer.  (a food processor does the job beautifully] Reserve 1/4 cup for garnish.  Press remaining mix into a 9 x 13 container.
In a large bowl, mix together cream cheese, sugar and peanut butter until smooth.  Add eggs, one at a time.  Add vanilla.  Fold in Cool Whip. Spread this over the wafer base.
Drizzle syrup over top, and sprinkle with reserved crumbs and extra crushed peanuts if using.  Freeze for 2 - 3 hours.
Cut into 15 serving pieces and return to the freezer -- (supposedly for safe keeping].  Freeze overnight.
Remove servings as needed, 1/2 hour before serving.  Keep unused portions in the freezer.