xiaoxl/recipe_data huggingface dataset:
Striped Delight


Ingredients:
graham cracker crumbs, sugar, butter, margarine, cream cheese, sugar, milk, chocolate instant pudding, milk

Directions:
For Crust: combine graham cracker crumbs, sugar and butter.
Press firmly into bottom of 13-by-9-inch pan.
Chill 15 minutes.
For Filling: Beat cream cheese, sugar and 2 tablespoons milk until smooth.
Fold in 1 1/2 cups thawed whipped topping.
Spread mixture over prepared crust.
Prepare instant pudding and pie filling mixes as directed on package, using 3 1/2 cups milk.
Pour over cream cheese layer.
Chill several hours or overnight.
Before serving, spread 1 1/2 cups thawed whipped topping over pudding.
Note: A layer of chopped fruit that complements the pudding flavor can be placed on top of the crust before adding the cream cheese mixture.
Pear and Brie Pita Poppers


Ingredients:
bartlett pears, honey, fresh ground black pepper

Directions:
Preheat the broiler with the rack 6 inches from the heat source. Line a baking sheet with foil.
Arrange the pita chips in a single layer on the prepared sheet. Place a wedge of cheese and pear on each pita, then drizzle with the honey and sprinkle with pepper.
Broil until cheese is browned in spots, about 30 seconds. Serve hot or warm.
Raspberry Cream Pavlova


Ingredients:
caster sugar, vinegar, cornflour, fresh raspberries

Directions:
preheat oven to 150 degrees C.
line a baking sheet with silicone paper and mark a 8inch circle on it.
whisk the egg whites until they are stiff.
then whisk in the sugar 1 teaspoon full at a time, until all added
blend the vinegar with the cornflour and whisk in.
spread mixture out to cover circle on the silicone paper, building up the sides so they are higher than the centre.
place the baking sheet in oven then immediately turn down the heat to 140 degrees C
leave to cook for 1 hour.
then turn the heat right off but leave pavlova inside until it's completely cold.
to serve:.
fold together the cream and fruit and pile into the centre of the pavlova.
leave to stand in the fridge for about an hour before serving.
Sweet and Sour Baby Onions


Ingredients:
olive oil, fresh lemon rind, soft brown sugar, clear honey, red wine vinegar

Directions:
Heat oil in pan.
Add onions and bay leaves, cook about 5-6 minutes over medium high heat, until browned.
Add the lemon rind, sugar and honey to the pan with the onions and bay leaves.
Cook for 2-3 minutes, stirring, until onions are lightly caramelized.
Add the red wine vinegar to the pan, cook for about 5 minutes, stirring until the onions are tender.
The liquid should almost all be gone.
Serve immediately.
Summer Turkey and Black Bean Chili


Ingredients:
olive oil, onion, garlic cloves, green chili peppers, black beans, cumin, chili powder, cayenne pepper

Directions:
In a 4 quart pot over medium heat, heat 1 teaspoon olive oil. Add onion and cook 3 minutes. Add garlic and cook 2 minutes more or until onions are soft. Transfer cooked onion/garlic mixture to a plate and set aside. Return pot to stove.
In same pot heat remaining 1 teaspoon olive oil. Add ground turkey and cook until no longer pink, about 8 to 10 minutes.
Return onion/garlic mixture to the pot. Add green chilies, black beans, cumin, chili powder, cayenne pepper, salt and pepper. Stir to combine well. Add chicken broth.
Bring to a boil. Reduce heat and simmer slowly for 20 to 25 minutes. Alternatively, it could be simmered on low in a crock pot for 6 hours.
Simple Spinach Salad


Ingredients:
lettuce, kalamata olive, feta cheese

Directions:
Snip spinach and lettuce leaves.
Snip olives.
Cut off a hunk of cheese, and cut into crumbles.
Add olives and cheese to lettuce in a large serving bowl.
Toss lightly then drizzle favorite dressing or let each diner add at the table.
Options:   use Swiss chard instead of spinach.   Try Romaine, red leaf or other specialty lettuces.
Other olives could be substituted for the Kalamata (but not recommended---this was SO good with the Kalamata].
Chocolate Crackles


Ingredients:
icing sugar, Copha

Directions:
Mix first 4 ingredients together in a bowl, pour melted copha in and mix well., Put in patty cups and refrigerated until chilled.
Iced Mocha Latte


Ingredients:
Splenda granular, instant coffee granules, boiling water, half & half light cream, chocolate curls

Directions:
Combine the Splenda Granular, cocoa, and coffee in a small bowl., Gradually whisk in boiling water, whisking until blended., Stir in 1 cup fat free half and half., Pour mixture into ice cube trays., Freeze 8 hours., Pour the remaining 1 cup half and half in blender., Gradually add frozen mocha cubes, blending until smooth., Serve immediately garnished with chocolate curls and frozen whipped topping.
Alien Nipple


Ingredients:
"irish cream"

Directions:
"Add Butterscotch first, layer Irish cream on top, and pour in melon liqueur."
Homemade Italian Red Sauce
Category: side-dish
By Ignazia Vella

You will love my Italian-style sauce. You can add meatballs to this sauce; it comes out really good.

Ingredients:
½ cup olive oil
1 large onion, minced
3 cloves garlic, minced
4 cups water
2 (32 ounce) cans crushed diced tomatoes
1 (16 ounce) can tomato paste
¼ cup chopped fresh basil
1 teaspoon baking soda
1 teaspoon white sugar
salt and ground black pepper to taste

Directions:
Heat olive oil in a large saucepan over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low. Add water, crushed tomatoes, tomato paste, basil, baking soda, and sugar; season with salt and pepper. Stir mixture, bring to a simmer, and cook until the sauce is thickened, about 2 hours.

Prep time: 10 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 20 mins
Yields: 12 servings

Calories: 149.4
Fat: 9.2 g
Saturated fat: 1.3 g
Carbohydrates: 13.9 g
Sugars: 9.2 g
Dietary fiber: 3 g
Protein: 3.1 g
Sodium: 643.9 mg
Nelli's Choco Chip Cookies


Ingredients:
margarine, butter, white sugar, brown sugar, vanilla extract, eggs, flour, baking soda, salt, chocolate chips

Directions:
Cream butter and sugars., Mix in vanilla and eggs., In a separate bowl, mix dry ingredients and chocolate chips., Blend all., Form cookies., Bake at 8-12 minutes at 350°F.
Fried Rice with Ham
Category: main-dish
By UBDESIGN

This is a great recipe that your family will love and is easy to make. Cook the rice a day ahead or buy some from a local Asian restaurant. The quality of the ham used makes a big difference in the recipe results.

Ingredients:
2 tablespoons vegetable oil
4  green onions, chopped
1 cup cubed ham
4  eggs, beaten
1 cup frozen mixed peas and carrots
4 cups cold cooked rice
1 cup bean sprouts
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons soy sauce

Directions:
Heat the vegetable oil in a skillet over medium-high heat. Cook the green onions in the oil for 1 minute. Add the ham, eggs, and the peas and carrot blend to the oil. Cook and stir until the egg is completely cooked. Add the rice and bean sprouts to the egg mixture and stir continually until the rice is heated completely through. Remove from heat; season with salt, pepper, and soy sauce.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 400.3
Fat: 16.4 g
Saturated fat: 4 g
Carbohydrates: 46.4 g
Sugars: 2.2 g
Dietary fiber: 3.9 g
Protein: 16.6 g
Cholesterol: 155.2 mg
Sodium: 1749.2 mg
Thai Tuna Burgers
Category: world-cuisine
By dakota kelly

Tasty Thai tuna burgers with a hint of sesame, ginger, and soy. Made from minced fresh tuna steaks, these are a delicious alternative to the all-beef patty. Serve with lettuce, tomato, and your own personal favorite burger toppings.

Ingredients:
1 ½ pounds fresh tuna steaks, minced
½ cup dry bread crumbs
¼ cup finely chopped green onion
¼ cup grated carrot
1 tablespoon minced fresh ginger root
1 tablespoon chopped fresh cilantro
1 teaspoon sesame oil
1 tablespoon ketchup
1 tablespoon lite soy sauce
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon black pepper
1  egg, beaten
6  hamburger buns
6  lettuce leaves - rinsed and dried
2 medium tomatoes, sliced

Directions:
In a bowl, thoroughly mix minced tuna, bread crumbs, green onion, carrot, ginger, cilantro, sesame oil, ketchup, soy sauce, cumin, salt, pepper, and egg.  Cover, and refrigerate for 30 minutes. Preheat oven broiler. Form tuna mixture into 6 patties, and place in a broiler pan on top oven rack. Cook, uncovered, 4 minutes per side, or until easily flaked with a fork. Serve on hamburger buns with lettuce and tomato.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 6 servings

Calories: 318.8
Fat: 5.6 g
Saturated fat: 1.3 g
Carbohydrates: 32.1 g
Sugars: 2.8 g
Dietary fiber: 2.6 g
Protein: 33.3 g
Cholesterol: 82.2 mg
Sodium: 596.4 mg
Simply Southern Bento Box
Category: everyday-cooking
By My Hot Southern Mess

Tasty bites of Southern favorites!

Ingredients:
⅓ cup shredded extra-sharp Cheddar cheese
2 tablespoons cream cheese, softened
1 ½ tablespoons mayonnaise
1 ½ tablespoons pimento peppers, drained and chopped
1 teaspoon chopped jalapeno pepper  (Optional)
⅛ teaspoon garlic powder
⅛ teaspoon ground cayenne pepper  (Optional)
⅛ teaspoon onion powder
salt and ground black pepper to taste
2  eggs
2 teaspoons mayonnaise
⅛ teaspoon paprika
⅛ teaspoon mustard powder
½ cup sour cream
2 tablespoons apple cider vinegar
1 clove garlic, minced
1 teaspoon dill weed
2  cucumbers, sliced
salt and ground black pepper to taste
6  crackers, or as desired
1  peach, sliced

Directions:
Combine Cheddar cheese, cream cheese, 1 1/2 tablespoons mayonnaise, pimento peppers, jalapeno pepper, garlic powder, cayenne pepper, onion powder, salt, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until thoroughly combined. Transfer to the refrigerator. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut in half lengthwise. Mash yolks, 2 teaspoons mayonnaise, paprika, and mustard powder together in a bowl. Spoon filling into egg whites. Transfer to the refrigerator. Mix sour cream, apple cider vinegar, garlic, and dill together in a bowl. Add cucumbers; stir to combine. Season with salt and pepper. Transfer to the refrigerator. Place pimento cheese in a small container; surround with crackers. Add 2 deviled egg halves, cucumber salad, and sliced peaches to divided sections of the bento box.

Prep time: 25 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 2 servings

Calories: 549
Fat: 43.6 g
Saturated fat: 18.7 g
Carbohydrates: 25.2 g
Sugars: 9.5 g
Dietary fiber: 2 g
Protein: 16.9 g
Cholesterol: 252.7 mg
Sodium: 607.6 mg
Way Too Easy Iced Mocha


Ingredients:
coffee, milk

Directions:
In a drink mixer, place cold coffee, milk and chocolate syrup.  Shake thoroughly.
Place ice cubes in a tall glass.
Pour mixture over ice cubes, insert straw and enjoy!
Hoisin Prawn Mini Pizzas


Ingredients:
hoisin sauce, snow peas, reduced-fat mozzarella cheese

Directions:
Make pizza dough. Roll dough out until 5mm thick. Using a 10cm cutter, cut 12 rounds from dough (you may need to re-roll dough]. Place bases on a greased baking tray. Preheat oven to 240°C/220°C fan-forced.
Spread hoisin sauce over rounds. Top with snow peas, prawns and cheese. Bake for 15 minutes or until prawns are cooked and cheese has melted. Serve.
Microwave Scalloped Potatoes
Category: side-dish
By yummymummy86

Quick and easy scalloped potatoes. Very yummy!

Ingredients:
4  potatoes, peeled and sliced
½ cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons salt
1 ½ cups milk
½ teaspoon dried parsley, or to taste  (Optional)
1 pinch ground paprika, or to taste  (Optional)

Directions:
Place potatoes, onion, and butter in a large microwave-safe dish. Mix flour and salt in a bowl; sprinkle over potatoes and gently toss until vegetables are coated. Pour milk over the potatoes. Cook in the microwave on high setting until potatoes are tender, about 15 minutes, stirring every 5 minutes. Allow potatoes to rest for 5 minutes before sprinkling with parsley and paprika for serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 189.2
Fat: 5.2 g
Saturated fat: 3.2 g
Carbohydrates: 31 g
Sugars: 4.6 g
Dietary fiber: 3.5 g
Protein: 5.4 g
Cholesterol: 15.1 mg
Sodium: 836.8 mg
Bread Machine Calzone
Category: world-cuisine
By Kevin K.

For this tasty Italian specialty, the dough is prepared in the bread machine, and then it's filled with Italian sausage, pizza sauce and mozzarella cheese. I serve it with pasta.

Ingredients:
1 ¼ cups water
2 teaspoons active dry yeast
1 ½ tablespoons white sugar
3 cups bread flour
1 teaspoon salt
1 teaspoon powdered milk
¾ cup sliced Italian sausage
¾ cup pizza sauce
1 ¼ cups shredded mozzarella cheese
2 tablespoons butter, melted

Directions:
To Make Dough: Place water, yeast, sugar, flour, salt and powdered milk in the pan of the bread machine, in the order suggested by the manufacturer. Select Dough cycle. After cycle is completed, roll out dough on a lightly floured surface. Meanwhile, brown sausage for about 8 to 10 minutes in a large skillet over medium heat. Drain excess fat and reserve. Preheat oven to 350 degrees F (175 degrees C). Shape dough into a 16 inch by 10 inch rectangle. Transfer to a lightly greased cookie sheet, and spoon pizza sauce lengthwise down the center of the dough, followed by the browned sausage and the cheese. Make diagonal cuts 1 1/2 inches apart down each long side of the dough rectangle, cutting to within 1/2 inch of the filling. Criss-cross cut strips of dough over the filling and seal edges with water. Brush top of calzone with melted butter. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until golden brown. Remove from oven and cool for 5 minutes, then slice and serve.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 1 calzone

Calories: 287.6
Fat: 19.3 g
Saturated fat: 10 g
Carbohydrates: 12.3 g
Sugars: 7.1 g
Dietary fiber: 1.2 g
Protein: 15.9 g
Cholesterol: 54.4 mg
Sodium: 1439.9 mg
Sweet Spicy Cucumber Salad


Ingredients:
cucumbers, onion, white vinegar, cold water, sugar, salt, pepper, cumin, cayenne pepper, fresh cilantro

Directions:
Place cucumbers, onion and minced jalapenos in a large bowl.
In a seperate bowl, whisk together all remaining ingredients; pour over cucumber mixture and toss well to coat.
Chill at least 3 hours before serving.
Easy and Yummy White Bread


Ingredients:
milk, instant yeast, salt, sugar, olive oil, butter

Directions:
Warm the milk but make sure not to make it too hot .
Sieve the flour and the salt  into a bowl then add the sugar . Mix it well .
Mix  the yeast with with a little bit of sugar in the warm milk .
Add the olive oil into the mixture.
Then pour the yeast mixture into the bowl .
Using a fork continue to mix the flour with the liquid .
Form a ball then transfer the dough on a lightly floured surface .
Knead for about 10 minutes  . At this stage the dough should still be sticky but don't worry , just wet your palm with some olive oil and continue the kneading process until you form a soft a smooth dough .
Put the dough into a lightly oiled bowl . Cover with a damp cloth leave to rise in a draft free place forabout 1 1/5 - 2 hours or until the dough is double in size .
Punch down the down . On a lightly floured surface gently roll up the dough and a rectangular shape with 3/4 cm thickness.
Roll down , shape into loaf and transfer it into a well greased 1 pound tin loaf .
Cover with cloth and let it rise for 45 minutes or until the dough has risen about an inch above the tin.
Bake in preheated oven at 175 C fan force for 30 minutes.
Take it out from the oven , brush the top with the melted butter .
Bake for further 10 minutes.
Transfer the loaf on the cooling rack . Wait until it's completely cool before slicing it .
Authentic Beef Enchiladas


Ingredients:
beef, onion, canola oil, all-purpose flour, chili powder, water, tomato paste, cumin, garlic powder, cayenne pepper, salt, sugar, corn tortilla, cheddar cheese, black olives, sour cream

Directions:
In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
Preheat oven to 350 degrees F.  Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
Lay (one at a time] fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
Roll the tortilla tightly and place in the baking dish (seam side down]. Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6].
Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
Makes: 6 servings.
Aviva's Cheesecake


Ingredients:
eggs, sugar, sour cream, yogurt, sugar

Directions:
Preheat oven to 160°C.
Using a mixer (I use the setting for grating vegetables] grate all the biscuits into biscuit crumbs.
Pour biscuit crumbs into a 26 cm round cake tin.
Mix the white cheese, the eggs and the 3/4 cup sugar in a mixing bowl and pour over crumbs.
Bake for 30 minutes.
Mix the sour cream, the yoghurt and the sugar (the recipe calls for 1/2 cup; my husband likes a bit more].
When the 30 minutes are up, pour sour cream mix slowly over the baked cheese. If you pour fast, the cheese will break. It doesn't harm the taste, but it looks less nice.
Bake for an additional 20 minutes.
When cool, put in the fridge for at least 24 hours.
It tastes even better after 48 hours.
Optional: You can also use 300 gr of biscuits and use a larger pan. The result is a layer of biscuits, a thin layer of cheese and a thin layer of sour cream. It is also good, but I prefer this version.
Peanut Butter S'more Tarts


Ingredients:
peanut butter, mini marshmallows, peanuts, graham cracker tart shells

Directions:
In small saucepan, melt chocolate chips over low heat, stirring constantly.
Remove from heat.  Stir in peanut butter until smooth.
Stir in marshmallows and peanuts.
Spoon into tart shells.
Cover; chill at least 2 hours or up to 24 hours.
Let stand at room temperature for 30 minutes before serving.
Guacamole


Ingredients:
avocados, onion, tomatoes, cilantro, pepper, salt, lime

Directions:
place chopped tomato, onion and cilantro in a large bowl.
add the salt and pepper.
scoop out the meat of 3 large, ripe avocados.
squirt the lime juice on the mixture.
Using a potato masher, mash the ingredients to a creamy - yet chuncky consistency.  Stir gently to mix the flavors.  Enjoy!
wrap in whole wheat flour tortillas for a great appetizer or sandwich wrap.
Native American Fry Bread
Category: bread
By Nikki

It's been a favorite of mine since I was little that my grandma made every year for Christmas.

Ingredients:
6 cups all-purpose flour, or more as needed
3 tablespoons white sugar
1 ½ tablespoons baking powder
1 ½ teaspoons salt
1 (.25 ounce) package quick-rise yeast
2 cups warm water
oil for frying

Directions:
Mix flour, sugar, baking powder, and salt together in a large bowl. Make a well in the center of the mixture. Dissolve yeast in the warm water in a small bowl. Pour into the middle of the flour mixture. Mix together lightly and rapidly until dough is moist and soft. Allow dough to rise slightly, 15 to 20 minutes. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Pinch off a 2-inch piece of dough with well-floured fingers. Stretch it into a round 5 to 6 inches in diameter, working in more flour if needed. Deep-fry dough until golden brown, about 2 minutes per side. Drain on paper towels. Repeat with remaining dough.

Prep time: 25 mins
Cook time: 4 mins
Total time: 44 mins
Yields: 1 dozen

Calories: 307.1
Fat: 8 g
Saturated fat: 1 g
Carbohydrates: 51.5 g
Sugars: 3.3 g
Dietary fiber: 1.8 g
Protein: 6.7 g
Sodium: 476.3 mg
Huckleberry-Lemon Scones
Category: bread
By C.J.W.

Lovely scone with lots of fresh summer flavor! Perfect tea-time snack.

Ingredients:
2 cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons butter
2 tablespoons lemon juice
2  eggs, beaten
⅓ cup half-and-half cream
¾ teaspoon lemon zest
¾ cup fresh huckleberries
1 cup powdered sugar
¼ cup lemon juice
¼ teaspoon lemon zest

Directions:
Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Using a pastry blender, cut in butter and lemon juice until evenly mixed and slightly crumbly. Whisk together the eggs and half-and-half in a small bowl; add 3/4 teaspoons lemon zest with the egg mixture to flour mixture, and mix gently just until well blended and forming a dough. Fold in the huckleberries. Divide dough in half, and on a floured surface, shape each half into a ball, then flatten slightly. Cut each round into six wedges; place on prepared baking sheet. Bake in the preheated oven until tops are golden brown, about 12 minutes. Whisk together powdered sugar and lemon juice to make a glaze. Drizzle glaze on cooled scones. Sprinkle with remaining lemon zest for garnish.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 12 small scones

Calories: 207.8
Fat: 7.6 g
Saturated fat: 4.4 g
Carbohydrates: 32 g
Sugars: 14.8 g
Dietary fiber: 0.9 g
Protein: 3.6 g
Cholesterol: 48.8 mg
Sodium: 237.3 mg
Spicy Scallop Salad With Black Beans and Mango


Ingredients:
black beans, mangoes, red onion, green onions, garlic cloves, corn, bay scallops, sea scallops, butter, greens, extra virgin olive oil, red wine vinegar, lime juice, garlic cloves, Dijon mustard, honey, fresh ground black pepper, ground cumin, sea salt, cilantro

Directions:
Combine the black beans, mango, red onion, green onion, garlic, and corn.  Toss with Cilantro-Lime Vinaigrette (recipe follows].
Pat the scallops dry and season with salt and pepper.
Melt the butter over medium-high heat in a nonstick pan.  Add the scallops in batches to avoid overcrowding.  Cook, flipping once, until just cooked through, about 1 to 2 minutes per side.  Do Not Overcook!
On a large shallow platter, place the greens or lettuce.  Top with the bean mixture, then place scallops on top.  Garnish with additional minced cilantro, if desired.
For Dressing:.
Put evoo, red wine vinegar, lime juice, jalapeno peppers, garlic, dijon mustard, honey, black pepper, cumin, and sea salt into a blender, puree until smooth.  Stir in cilantro, taste and adjust seasoning as necessary.  If not using right away, shake before serving.
Baked Fish with Orange Sauce


Ingredients:
butter, parsley

Directions:
Preheat oven to 400F degrees., Place fish in baking pan., Mix orange juice and butter., Pour half this mixture over the fish., Sprinkle the rind over., Bake for 10 minutes., Pour remaining orange mixture over., Bake another 10 minutes., Sprinkle with parsley.