xiaoxl/recipe_data huggingface dataset:
Baked Shrimp With Feta Cheese


Ingredients:
olive oil, salt, crushed red pepper flakes, shrimp, garlic cloves, dry white wine, plum tomatoes, feta cheese, linguine, fettuccine pasta

Directions:
Preheat oven to 350*., Heat oil in a large nonstick skillet., Add salt, red peppers, shrimp and garlic., Saute for 3 minutes., Spoon this mixture into an 11 x 7 baking dish., Pour wine in skillet., Cook over low heat until reduced in half, about 8 minutes., Stir in tomatoes, then pour over shrimp mixture., Sprinkle feta cheese over shrimp/wine mixture., Bake at 350* for 10 minutes., Pour shrimp mixture over pasta and serve.
Easy Homemade Peanut Butter  or Chocolate Magic Shell Topping


Ingredients:
chocolate chips, margarine, canola oil

Directions:
Place all ingredients into a microwave-safe bowl (I use my 2-cup pyrex measuring cup for this].
Microwave on high for about 45 seconds; remove and stir until blended and smooth.
Let sit for about 1 minute before using on ice cream or frozen pies (it's that easy lol!].
This will harden when combined with frozen ingredients.
Light and Lovely Lace Cookies


Ingredients:
light brown sugar, granulated sugar, honey, light butter, whole wheat pastry flour, baking soda, vanilla extract, salt, milk, powdered sugar

Directions:
Preheat oven to 375 degrees; have a cookie sheet lined with parchment paper. Set aside.
In a heavy duty small to medium saucepan, place the sugars along with the butter and on a medium heat; mix with a wire whisk or rubber spatula until all is smooth and melted. Then add the honey and stir again.
Now add the flour and the baking soda along with the pinch of salt and mix again.
Take off the heat and add the vanilla extract and mix again.
Using a 1/2 tsp measuring spoon, place the batter on the cookie sheet. (They spread out, so space them].
You should have enough batter for about 36 cookies. Bake each cookie sheet one at a time for best results. Bake for about 7 minutes and turn the pan around after about 3 minutes.
The cookies should look golden brown but not burnt.
Take out of the oven and place on cooling rack. The cookies will start to crisp up after they cool completely.
When all the cookies are cooled. Take the chips and melt them in the microwave in a microwave safe bowl. Start with 30 seconds, take out, stir and place back in for another 20 seconds until the chocolate is nice and smooth.
With a butter knife or small metal spatula, spread the chocolate on a cookie and find a matching size and shape to make a sandwich. Press very gently and keep doing this until all the cookies are done. You should have enough chocolate for all 18 sandwiches.
Strawberry Lemonade Poke Cake
Category: desserts
By Yoly

A simple recipe with flavors that pop. Top cake with fresh whole or sliced strawberries just before serving.

Ingredients:
cooking spray
1 (15.25 ounce) package lemon cake mix (such as Duncan Hines® Lemon Supreme)
2 ¼ cups water, divided
3 large eggs
⅓ cup vegetable oil
1  lemon, zested and juiced
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
1 (3.4 ounce) package instant lemon pudding mix
½ cup milk
1 (8 ounce) container frozen whipped topping (Cool Whip®), thawed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray. Combine cake mix, 1 cup water, eggs, vegetable oil, lemon zest, and juice in a large bowl. Beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes. Bring 1 cup water to a boil. Pour in strawberry gelatin mix and stir until dissolved. Mix in 1/4 cup cold water. Use a fork to poke holes all over the cake. Pour gelatin mixture all over the cake. Refrigerate until completely cool, at least 1 hour. Combine lemon pudding mix and milk until slightly thickened. Fold in whipped topping. Top cake with the pudding mixture. Keep refrigerated.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 40 mins
Yields: 1 9x13-inch cake

Calories: 254.4
Fat: 11.3 g
Saturated fat: 4.6 g
Carbohydrates: 34.5 g
Sugars: 18.4 g
Dietary fiber: 0.5 g
Protein: 3.6 g
Cholesterol: 42.5 mg
Sodium: 313.7 mg
Beer Burgers


Ingredients:
beer, ground beef, onion, sage

Directions:
Trim crust from bread and break in small pieces.
Pour beer over bread and let stand a few minutes.
In large bowl mix beef and onions, bread and seasonings.
Mix lightly, but throughly. Form into 8 patties and refrigerate one hour or more to let flavors blend.
Grill over hot coals.
Tuna Salad Roll Ups


Ingredients:
flour tortillas, albacore tuna, mayonnaise, onion, seasoning salt

Directions:
In a small mixing bowl, mixed drained tuna, mayonniase, onion, relish, and seasoning salt.
Warm tortillas and spread mixture on tortilla.
Roll up tortilla into the shape of a tube.
May slice into smaller pieces and serve with a toothpick.
Daddy's Popcorn
Category: appetizers-and-snacks
By John Gawecki

You will never go back microwave popcorn after trying this range-top recipe.  It is made with oil, margarine, and seasoned salt.

Ingredients:
¼ cup vegetable oil
3 tablespoons margarine
½ cup unpopped popcorn
½ teaspoon seasoned salt, or to taste

Directions:
Start by cutting a paper grocery sack in half.  This will serve as a makeshift serving bowl and it will absorb excess oil. In a 2 quart pot, combine the oil, margarine and popcorn. Set over high heat, and constantly shake the pan back and forth. After the first kernel of corn pops, place the lid on the pot, and continue shaking. When the popcorn starts to lift the lid up off the pan, remove it from the heat, and hold it over the paper bag until it stops popping. Pour into the paper sack and season with half of the seasoned salt. Shake the paper sack to distribute the salt. Taste before adding more so you don't make it too salty. You can always add more salt.

Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
Yields: 4 servings

Calories: 284.8
Fat: 22.8 g
Saturated fat: 3.6 g
Carbohydrates: 18.7 g
Sugars: 0.4 g
Dietary fiber: 3.7 g
Protein: 3.2 g
Sodium: 208.5 mg
Soursop Punch
Category: drinks
By jaci

One of my favorite beverages when I was a little girl was made with the soursop fruit. You can use either white or brown sugar for this punch.

Ingredients:
1  soursop fruit, peeled and cut into chunks
1 ½ cups milk, or to taste
2 tablespoons white sugar, or to taste
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Directions:
Working in batches, press soursop pieces through a fine-mesh strainer with the back of a spoon into a bowl to remove the juice from the fruit. Whisk milk, sugar, vanilla, cinnamon, and nutmeg into soursop juice until sugar is dissolved completely. Pour punch into a pitcher and refrigerate until chilled, at least 30 minutes.

Prep time: 15 mins
Total time: 45 mins
Yields: 1 serving

Calories: 724
Fat: 9.4 g
Saturated fat: 5.1 g
Carbohydrates: 149.8 g
Sugars: 43.4 g
Dietary fiber: 21.4 g
Protein: 18.4 g
Cholesterol: 29.3 mg
Sodium: 238.6 mg
Chicken Parmesan Soup
Category: soups-stews-and-chili
By Denise Nika

Cheesy red-sauced soup with pasta. Garnish with fresh parsley.

Ingredients:
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 cloves garlic, minced
3 tablespoons tomato paste, or to taste
1 teaspoon red pepper flakes
4 cups chicken broth
1 (15 ounce) can diced tomatoes
1 (8 ounce) package penne pasta
1 pound cooked breaded chicken breast (such as Perdue®), cut into chunks
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
coarse salt to taste
ground black pepper to taste

Directions:
Heat olive oil in a large pot over medium heat. Add onion; cook and stir until tender, about 6 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste and red pepper flakes. Pour chicken broth and diced tomatoes into the pot. Bring soup to a simmer. Add pasta; cook until tender yet firm to the bite, 6 to 8 minutes. Stir in chicken; simmer until heated through, about 5 minutes. Mix mozzarella cheese and Parmesan cheese into the soup before serving. Season with salt and pepper.

Prep time: 15 mins
Cook time: 22 mins
Total time: 37 mins
Yields: 4 servings

Calories: 792
Fat: 40.8 g
Saturated fat: 9.7 g
Carbohydrates: 66.5 g
Sugars: 9.4 g
Dietary fiber: 4.7 g
Protein: 38.4 g
Cholesterol: 80.7 mg
Sodium: 2328.7 mg
Asian Californian Mexican Faux Crab Salad


Ingredients:
tomatoes, scallions, garlic clove, coriander leaves, fresh lime juice, avocados, lime juice, sour cream, toasted sesame seeds, nori

Directions:
In a glass bowl, toss together the ingredients for the salsa. Season with salt and pepper and set aside to let the flavors build.  SingleGuyChef says to let it sit for an hour but 30 minutes is also okay.
Combine the chopped avocado and lime juice, season with sea salt and freshly ground black pepper. Set aside.
In another glass bowl, add all of the ingredients for the faux crab.
Toss, season with sea salt and freshly ground black pepper to taste.
Okay, now for the combining the three bits:.
You could make the crab the base, then the avocado, then the salsa, topped with sour cream.
Or --  you could make the avocado the base, topped with crab, then with salsa, then with sour cream.
Or --  you could spread a nice base of salsa, top with the crap and then add the avocado, sour cream on top or to the side.
Or --  well, start using your imagination, you don't need me to tell you how to do everything, do you?.
I've served these in our house as an appetizer in oversized martini glasses.  I'll let you guess the order I layered the bits --  ;-].
Muffin Frittatas


Ingredients:
eggs, milk, salt, pepper, zucchini, red onions

Directions:
Heat oven to 350°F  Beat eggs, milk, salt and pepper in a medium bowl until blended.  Add cheese, zucchini, sweet pepper and onion; mix well.  Spoon evenly into 12 greased muffin cups, about 1/4 cup each.
Bake in 350F oven until just set, about 20 to 22 minutes.  Cool on rack 5 minutes.  Remove from cups; serve warm.
Tofu Yogurt Smoothie


Ingredients:
soft tofu, plain fat-free yogurt, nonfat milk, water, sugar substitute

Directions:
Add all ingredients into blender and process until smooth and creamy.
Enjoy!
I've been having this every morning with a wonderful ten-grain zucchini muffin (333213]. Very filling and so good for you.
Air Fried "BELTCH" Sandwich (Bacon, Egg, Lettuce, Toma


Ingredients:
bacon, eggs, romaine lettuce, tomatoes, light mayonnaise

Directions:
Cook bacon in a skillet to desired crispyness.
Spray outside of sandwich thins with cooking soray.
Place sandwich thins in air fryer and cook for 1-2 minutes or until slightly crisp.
Cook eggs in clean skillet using a paper towel to transfer some of the bacon grease from the bacon skillet to the egg skillet.
Separate the tops of the sandwich thins and place the cheese on the bottoms, then the bacon, then the egg, place the top next to the assembled bottom in the air fryer basket.
Cook in the air fryer until cheese melts.
Remove from the basket and top with tomatoes and lettuce.
Spread mayo on the inside of the tops put them onto the bottom assembly and serve.
Arroz Con Pollo (Dominican Style Chicken & Rice)


Ingredients:
boneless skinless chicken breasts, salt, pepper, garlic cloves, apple cider vinegar, white vinegar, tomato paste, oregano, red onion, green pepper, long grain rice, water

Directions:
Throw ALL the ingredients "EXCEPT" Rice & Water into a large pot., Cook over medium heat, stirring every so often., When liquid starts to diminish add the rice & water., Stir and bring to a boil., Reduce heat, cover & simmer for approximately 20 minutes. Enjoy! :].
Hot Bottomless Bean Dip


Ingredients:
cream cheese, sour cream, green onions, cheese, corn tortilla chips, salsa

Directions:
Preheat broiler.
In bowl and using wooden spoon, stir cream cheese until soft. Stir in sour cream, jalapenos and 1 tbsp (15 mL] of the green onions. With a whisk, beat until smooth. Spread evenly over bottom of 8-inch square (2 L] glass baking dish. Dollop refried beans evenly over surface; spread evenly with back of spoon. Sprinkle with peppers, then cheese.
Place baking dish in top third of oven. Broil for 4 to 6 minutes or until golden and bubbly. Top with remaining green onions. Serve immediately with tortilla chips and salsa.
Classic Tuna Noodle Casserole
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Tuna tossed with noodles, peas and pimiento in a creamy sauce is baked until bubbling with crunchy crumb topping.

Ingredients:
1 (10.75 ounce) can  Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
½ cup milk
1 cup cooked peas
2 tablespoons chopped pimentos  (Optional)
2 (6 ounce) cans tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tablespoons dry bread crumbs
1 tablespoon butter or margarine, melted

Directions:
Preheat oven to 400 degrees F. Mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2-quart baking dish. Bake for 20 minutes. Mix bread crumbs with butter. Sprinkle on top. Bake 5 minutes or until hot.

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


Ingredients:
flour, sugar, eggs, cold water, lemon juice, vanilla, cream of tartar, salt, sugar, instant coffee, light corn syrup, hot water, baking soda, heavy cream, sugar, vanilla

Directions:
CAKE: Sift together flour and 3/4 c sugar.
Make a well in the center, add egg yolks, water, lemon juice, vanilla and beat until smooth.
Beat egg whites, cream of tartar and salt just until soft peaks form.
Add remaining sugar, 2 T at a time, continuing to beat until stiff.
Fold flour mixture gently into egg whites.
Pour batter into an ungreased 10-inch tube pan.
Cut carefully through the batter, going around tube 5 or 6 times with a knife to break air bubbles.
Bake at 350 for 50-55 minutes or until top springs back when lightly touched.
Invert pan 1 hour or until cool.
Remove cake and split into 4 equal layers.
ALMOND BRITTLE TOPPING: Combine sugar, coffee, syrup, and water in a saucepan, stirring well.
Cook to hard crack stage, 290 degrees, remove from heat and add soda.
Stir vigorously until mixture blends and pulls away from sides of pan.
Quickly pour into an ungreased shallow baking pan.
Let stand until cool.
Knock out of pan and crush candy with a rolling pin into small chunks.
Whip cream and fold in sugar and vanilla.
Spread half of cream between layers and remainder over top and sides.
Cover top and sides with candy, lightly pressing into cream.
Decorate with almonds.
Do not press candy and almonds into cream more than 6 hours before serving.
Refrigerate.
Kraft's Pecan Tassies


Ingredients:
Philadelphia Cream Cheese, flour, eggs, brown sugar, vanilla, pecans

Directions:
Combine cream cheese and margarine, mixing well until blended. Add flour. Mix well. Chill. Divide dough into quarters. Divide each quarter into 12 balls. Press each ball onto bottom and sides of miniature muffin pans.
Combine eggs, brown sugar and vanilla. Stir in pecans. Spoon into pastry shells, filling each cup. Bake at 325 F for 30 minutes or until golden brown. Cool 5 minutes. Remove from pans. Sprinkle with powdered sugar, if desired.
Dutch Almond Bread (Amandel Brood)


Ingredients:
milk, almond paste, butter, eggs, sugar, flour, baking powder, baking soda

Directions:
Soak cereal in milk for one hour., Mix all the ingredients together when the cereal has been soaked., Pour into a loaf pan., Bake at 350 for about 1 hour.
Kenda's Cornbread and Biscuits Thanksgiving Dressing


Ingredients:
egg, milk, butter, onion, celery, salt, egg, poultry seasoning, dried parsley flakes, herb-seasoned stuffing cubes, chicken broth

Directions:
Bake cornbread and biscuits the day before.  Cool and cut both into large chunks.  Let this sit out overnight to dry (or put in oven to dry].
The next day, melt butter in a pan over medium heat.  Add onions, celery, and salt.  Saute stirring occasionally for about 10 minutes until soft.
In the meantime, in a very large bowl, scramble eggs; add sausage and poultry seasoning and parsley-mix well.
Add cubed stuffing and mix well.  Lightly toss with cubed biscuits and cornbread.
Add broth and mix again.  Avoid over mixing, but incorporate most of broth for a heavier dressing, less for a slightly fluffier dressing.
Place in a large baking dish and bake uncovered for 1 hour at 350.  The top should be light brown.  Alternatively, portion into a muffin tin lined with cupcake liners.
Due to raw eggs and pork, do not stuff a turkey with this recipe.
Cranapple Cider


Ingredients:
apple cider, brown sugar, cinnamon, cranberry juice, allspice, clove

Directions:
"Mix and heat on stove or in crock pot."
Chocolate Drop Cookies


Ingredients:
butter, sugar, egg, buttermilk, vanilla, flour, baking soda, salt

Directions:
Cream butter and sugar.  Add egg and melted chocolate.
Stir in buttermilk and vanilla.  Sift together dry ingredients and gradually add to creamed mixture.  Chill one hour.  Drop by teaspoons on cookie sheet and bake @ 375 for 7-8 minutes.
Frost with Pink Peppermint frosting *do not use mint flavoring it must be peppermint.
Japanese Restaurant Cucumber Salad
Category: salad
By MARYLAUREN

Simple and easy to make, with a sweet and spicy dressing that adds a refreshing bite. This recipe comes from a lovely, now-elderly Japanese woman friend who was a second-generation immigrant and patiently endured internment during WWII as a young girl. The cucumber salad is similar to sunomo in Japanese restaurants, but a bit more assertive. The ingredients are available in the Asian or ethnic foods sections of most metropolitan grocery stores. If you're diabetic, use sugar substitute instead of sugar with the same results. Original recipe called for 1 teaspoon MSG also.

Ingredients:
2 tablespoons white sugar
2 tablespoons rice vinegar
1 teaspoon Asian (toasted) sesame oil
1 teaspoon chili paste (sambal oelek)
salt to taste
2 large  cucumbers - peeled, seeded, and cut into 1/4-inch slices

Directions:
Whisk sugar, rice vinegar, sesame oil, chile paste, and salt together in a bowl. Add cucumbers and stir to coat. Allow salad to marinate for 30 minutes before serving at room temperature.

Prep time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 54.5
Fat: 1.6 g
Saturated fat: 0.3 g
Carbohydrates: 10.5 g
Sugars: 6.5 g
Dietary fiber: 1 g
Protein: 0.8 g
Sodium: 13.6 mg
Fresh Lotus Root Salad


Ingredients:
fresh lotus root, soy sauce, white vinegar, cilantro, black sesame seeds, sesame seeds

Directions:
Boil about 3 quarts of water in a pot.
Rinse lotus roots with cold water.
Trim and discard both ends of the bulb and peel the skin.
Diagonally cut the root into 1/8 inch thick slices and immediately put them into acidulated (water with some vinegar or lemon juice to prevent discoloring] water.
Drain the roots and put them into the boiling water.
Take pot off heat and cover pot with lid.
Let sit for 5 minutes.
Drain and rinse with cold water.
Pat dry and put in a shallow bowl.
In a bowl, combine soy sauce, vinegar, sesame oil, chili oil and cilantro.
Pour dressing over lotus roots and garnish with sesame seeds.
Serve chilled.
Slow Cooker Mongolian Beef
Category: world-cuisine
By leith123

I got this recipe from a friend and it is wonderful.  My kids love it.  It tastes like you got it at a Chinese restaurant and the slow cooker does most of the work! Serve over steamed rice.

Ingredients:
1 pound flank steak, cut into bite-size pieces
¼ cup cornstarch
2 teaspoons olive oil
1  onion, thinly sliced
1 tablespoon minced garlic
3 large green onions, sliced diagonally into 1/2 inch pieces
½ cup soy sauce
½ cup water
½ cup brown sugar
½ teaspoon minced fresh ginger root
½ cup hoisin sauce

Directions:
Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes. Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.

Prep time: 10 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 30 mins
Yields: 4 servings

Calories: 450.4
Fat: 13 g
Saturated fat: 4.4 g
Carbohydrates: 55.4 g
Sugars: 37.5 g
Dietary fiber: 2.2 g
Protein: 28 g
Cholesterol: 47.5 mg
Sodium: 2391.5 mg
Chicken Curry


Ingredients:
butter, onions, curry powder, skinless chicken breasts, brandy, salt

Directions:
Heat oil and butter in a large, deep, lidded frying pan., Stir in the onions, cover and cook gently for 8-10 minutes or until soft., Stir in the curry powder and cook for a further 2 minutes., Arrange the chicken breasts on top, sprinkle with a little salt and cover., Cook over a low heat for 20-25 minutes, turning chicken occasionally., Pour in the brandy and bubble for 5 minutes., Add the cream and heat through., Serve with rice or new potatoes.
Twenty Four Hour Layered Salad
Category: salad
By Heather

Amazing salad with a creamy sour cream dressing.

Ingredients:
½ head leaf lettuce, torn
½ bunch fresh spinach, torn
1 cup sliced celery
1 cup sliced fresh mushrooms
5  hard-cooked eggs, sliced
2 cups peas
½  green bell pepper, chopped
5  green onions, sliced
2 (8 ounce) cans sliced water chestnuts, drained
1 cup mayonnaise
1 cup sour cream
2 tablespoons white sugar
1 ½ cups shredded sharp Cheddar cheese
¼ cup crumbled cooked bacon

Directions:
Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.

Prep time: 20 mins
Total time: 1 day
Yields: 12 servings

Calories: 352.4
Fat: 28.3 g
Saturated fat: 9.6 g
Carbohydrates: 14.2 g
Sugars: 5.4 g
Dietary fiber: 3 g
Protein: 11.7 g
Cholesterol: 126 mg
Sodium: 432.5 mg
No-Bake Chocolate Oat Bars


Ingredients:
butter, brown sugar, pure vanilla extract, rolled oats, ground cinnamon, kosher salt, chunky peanut butter

Directions:
Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.
Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.
In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.
Pour <U+2158> of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
Refrigerate for 4 hours, or until set.
Mediterranean Stuffed Swordfish
Category: world-cuisine
By Valerie

This swordfish steak stuffed with spinach and feta cheese can be grilled or broiled.

Ingredients:
1 (8 ounce) swordfish steak (about 2 inches thick)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 cups fresh spinach - rinsed, dried and torn into bite size pieces
1 teaspoon olive oil
1 clove garlic, minced
¼ cup crumbled feta

Directions:
Preheat an outdoor grill for high heat, and lightly oil grate. Cut a slit in steak to create a pocket that is open on one side only. In a cup, mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside. In a small skillet, heat 1 teaspoon olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach. Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 servings

Calories: 309.7
Fat: 20.4 g
Saturated fat: 7.2 g
Carbohydrates: 3.5 g
Sugars: 1.6 g
Dietary fiber: 0.7 g
Protein: 27.5 g
Cholesterol: 71.5 mg
Sodium: 475.9 mg