xiaoxl/recipe_data huggingface dataset:
Creamed Ham over Biscuits


Ingredients:
all-purpose flour, baking powder, salt, butter, milk, onion, butter, chicken bouillon granule, Worcestershire sauce, pepper, all-purpose flour, milk, hard-boiled eggs, fresh parsley

Directions:
In a bowl, combine the flour, baking powder, and salt.  Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface. Knead 8-10 times. Preheat oven to 425°F.
Pat or roll out to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit cutter.  Place 2 inches apart on a greased baking sheet.  Bake at 425°F for 10-12 minutes or until golden brown.
Meanwhile in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender.
Stir in bouillon, Worcestershire sauce and pepper. Combine the flour and milk until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in the eggs and parsley.
Split the warm biscuits in half horizontally; top with warm ham mixture.
Lemon-Thyme Chicken Breasts
Category: meat-and-poultry
By Gemini26

Lemon-thyme chicken with a taste of Dijon mustard makes for a fantastic, lightly flavored chicken dish. Pairs great with white or yellow rice.

Ingredients:
¼ cup lemon juice
¼ cup chicken broth
4 tablespoons olive oil, divided
1 tablespoon Dijon mustard
1 tablespoon fresh lemon zest
2 cloves garlic, minced
1 cube chicken bouillon
1 teaspoon dried thyme
1 ½ tablespoons all-purpose flour
½ teaspoon salt
4 (4 ounce) skinless, boneless chicken breast halves
½ tablespoon unsalted butter
1  lemon, cut into thin slices

Directions:
Combine lemon juice, chicken broth, 2 tablespoons olive oil, Dijon mustard, lemon zest, garlic, chicken bouillon, and thyme in a small bowl. Mix together thoroughly. Combine flour and salt on a small dish. Coat chicken with flour on both sides. Heat butter and remaining olive oil in a large nonstick skillet over high heat. Cook chicken until lightly browned, about 3 minutes per side. Reduce heat to low and pour broth mixture and lemon slices over chicken. Cover and simmer until no longer pink in the centers, about 20 minutes. Remove from heat and serve with lemon slices on top, spooning the broth over the chicken.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 288.9
Fat: 17.9 g
Saturated fat: 3.6 g
Carbohydrates: 8.7 g
Sugars: 0.5 g
Dietary fiber: 1.8 g
Protein: 24.7 g
Cholesterol: 69 mg
Sodium: 803.5 mg
Grandma's Chicken Casserole
Category: meat-and-poultry
By kellyclark82

From Grandma Smith. From this recipe, I make one large casserole and one 8-inch round casserole. I think the recipe could be halved easily, but when making for myself, I freeze one casserole for later use. Freezes well.

Ingredients:
4 large skinless, boneless chicken breast halves
water to cover
1 pinch salt and ground black pepper to taste
2 (15 ounce) cans mixed vegetables (such as Veg-All®), drained
2 (10.5 ounce) cans cream of chicken soup
1 (8 ounce) container sour cream
1 (8 ounce) can sliced water chestnuts, drained
1 large onion, finely chopped
1 cup shredded Cheddar cheese
1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter, cubed, or to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop into small pieces. Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter. Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 9x13-inch baking dish

Calories: 365.4
Fat: 19.5 g
Saturated fat: 8.9 g
Carbohydrates: 22.1 g
Sugars: 2.3 g
Dietary fiber: 4.2 g
Protein: 24.8 g
Cholesterol: 79.6 mg
Sodium: 839 mg
My Favorite French Onion Soup


Ingredients:
olive oil, onions, garlic cloves, fresh thyme sprigs, bay leaf, dry red wine, sherry wine, gruyere cheese, flat leaf parsley

Directions:
To prepare the soup and toast:
Place a heavy based large pot over a moderate heat. Drizzle the olive oil into the hot pot and add the onions.
Cook the onions for 1 hour or until they are golden, stirring often. Once the onions become very soft they will begin to stick to the bottom of the pot and turn a caramel brown color. As this occurs, scrape the browned onions from the bottom of the pot and stir them into the remaining onion mixture.
Add the garlic, thyme and bay leaf to the onions and cook for 5 minutes or until the garlic softens. Add the red wine and sherry and stir to scrape up any browned bits on the bottom of the pan. Simmer for 5 minutes or until the liquids reduce by half.
Add the stock and bring the soup to a gentle simmer, skimming any foam that rises to the top, if necessary.  Season the soup lightly with salt and pepper. Add just a bit of salt and pepper here, but not too much since the soup will reduce as it simmers and the flavors will become more concentrated.
Allow the soup to simmer uncovered for 25 minutes. Season the soup to taste with salt and pepper. Meanwhile, preheat the broiler on high. Arrange the sourdough bread slices on a baking sheet and broil for 2 minutes or until golden brown on top.
Divide the soup among 6 high sided ovenproof serving bowls. Place the bowls of soup on a heavy baking sheet. Place one bread slice, toasted side down, on top of each bowl of soup.
Divide the cheese among the soup bowls and sprinkle with parsley. Place the soup bowls under the broiler for about 3 minutes or until the cheese melts and is golden brown. Remove from the broiler and serve.
Baked Hawaiian Chicken


Ingredients:
boneless chicken breast half, salt, pineapple slices, garlic clove, cornstarch, Worcestershire sauce, Dijon mustard, rosemary, maraschino cherries

Directions:
Preheat oven to 400°F.
Rinse chicken and place in a shallow casserole dish or 9X13 pan.  Sprinkle chicken with salt.
Drain pineapple, reserving juice.
Mix pineapple juice, garlic, cornstarch, Worcestershire sauce, Dijon mustard and rosemary until cornstarch is smooth.
Pour sauce over chicken.
Arrange pineapple slices over the chicken and place a cherry inside of each pineapple center.
Cover the pan and bake for 30 minutes.
Remove the cover and bake for 5 minutes longer.
Spoon sauce over the chicken (and rice] when serving.
All Natural Red Velvet Cupcakes


Ingredients:
beets, fresh lemon juice, rice vinegar, sugar, butter, pure vanilla extract, kosher salt, baking powder, unbleached all-purpose flour, eggs, buttermilk, cocoa powder

Directions:
Roast the beets:
Preheat oven to 400ºF. Fill a small roasting dish with 1/2 inch of water. Place beets in the water, and cover with a piece of parchment paper and a large piece of aluminum foil. Roast for 60-90 minutes, or until the beets are very tender to the point of a knife.
When beets are cooled completely, peel, and cut into large chunks. Place in a food processor fitted with the steel blade. Process for 2 minutes, or until extremely smooth. If the beets need a little moisture to help them along, you can add the lemon juice and the vinegar from the recipe, and then just don’t add it later.
Make the batter:
Preheat oven to 350ºF. Line a standard muffin tin with paper cupcake liners. Add vinegar and lemon juice to 3/4 cup beet puree; followed by all other ingredients. Scoop mixture evenly into cupcake liners.
Bake for 18 minutes, or until the cupcakes in the center spring back up when touched. Remove cupcakes from the pan and place on a wire rack to cool completely.
Frost with cream cheese or frosting of your choice.
Mixed Berry Smoothy


Ingredients:
strawberry, blueberries, low-fat vanilla yogurt, low-fat vanilla ice cream, banana

Directions:
Add all ingredients into a blender or smoothy machine and blend until thick and creamy.
Pour the Smoothy into 2 large glasses and top each with a tablespoon of the Whipped topping then add a few strawberries or Blueberries to garnish and Enjoy!
Soma Sengupta Easter Recipes: Spicy Roast Lamb With Classic Indi


Ingredients:
chili powder, cayenne pepper, dry mustard, jeera powder, sweet paprika, hot paprika, red pepper flakes, ground cinnamon, olive oil, garlic, honey, coarse sea salt, leg of lamb, dry red wine, lamb stock, green chilies, fresh cilantro, mint, fresh ginger, garlic, green chili pepper, lemon juice

Directions:
Place the dry spices in a small fry pan & toast briefly, about 1-2 minutes to awaken the flavors. Place the toasted spices in a small mixing bowl & add the olive oil, chopped garlic, honey & sea salt. Mix well to form a paste & rub in on all sides of the lamb leg. Refrigerate & marinade overnight.
The next day about an hour before cooking, remove lamb from refrigerator and let stand.
Pre-heat oven to 350 degrees F.
Place the lamb leg in the center of a roasting rack and place the rack in the roasting pan.  Cook in center of oven for I hour. Use an instant-read meat thermometer and take the temperature of the thickest part of the leg meat. Your meat thermometer should read about 118 degrees F. If it does not, watch carefully and continue to cook until the temp reads just 118 degrees F. Remove the lamb from the roasting pan to a flat surface to rest.
For mint sauce: Blend all ingredients in a blender until semi-smooth.
For jus: Pour off as much of the fat as you can from the bottom of the roasting pan. Put the pan on top of a burner on your stove. Start a low heat under the pan and when the drippings begin to sizzle, pour in the wine or stock and add the fresh chiles. Simmer, scraping the pan to release solids, for 3-4 minutes. Remove from heat, taste and adjust seasoning. Pour over the leg of lamb.
Homemade Spaghetti Sauce (Homecanning)


Ingredients:
tomatoes, canning salt, onions, garlic, bell peppers, sugar, dried oregano leaves, dried basil leaves, tomato paste

Directions:
Mix all ingredients together in large pot.
Simmer for 2 hours AFTER it starts to boil, stirring occasionally.
Fill jars, leaving one-inch headspace; wipe rims, place lids and screw bands on fingertip-tight.
For pints, pressure can for 20 minutes@ 10# pressure.
For quarts, pressure 25 minutes@ 10# pressure.
Makes about 20 pints or about 10 quarts.
Avocado, Tomato and Mango Salsa


Ingredients:
mango, avocado, tomatoes, fresh cilantro, garlic cloves, salt, fresh lime juice, red onion, olive oil

Directions:
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic.
Stir in the salt, lime juice, red onion, and olive oil.
To blend the flavors, refrigerate for about 30 minutes before serving.
Chocolate Drop Cookies


Ingredients:
shortening, sugar, egg, vanilla, baking soda, salt

Directions:
Mix shortening, sugar and egg.
Stir in sour milk and vanilla.
Sift together flour, soda, salt and cocoa; stir.
Add nuts.
Chill 1 hour.
Heat oven to 375°F.
Drop by spoonfuls on greased cookie sheet.
Bake 8-10 minutes.
•  Note: You can use plain milk with 1 tbsp vinegar to sour it.  Works as well as the sour milk.
Coconut Cream Pie


Ingredients:
sugar, cornstarch, skim milk, eggs, butter, vanilla, coconut, vanilla, cream of tartar

Directions:
Heat oven to 350 degrees.  Combine sugar and cornstarch in a medium sized saucepan.
Pour in milk and whisk constantly over medium high heat until mixture is thickened and bubbly, about 8 to 10 minutes.
Separate eggs.  Place  yolks in a small bowl and whites in a large metal mixing bowl.  Set whites aside.  Beat yolks slightly with a fork.  Pour in a tablespoon of hot mixture into yolks.  Return to hot mixture.  Cook and stir over medium high heat for 2 minutes longer.
Remove from heat.  Stir in butter and the teaspoon of vanilla.  Mix well.  Stir in the one cup of coconut.
Pour into cooled pie shell.
For the meringue:
Beat the 3 egg whites with the 1/4 teaspoon of vanilla and the cream of tartar until stiff peaks form, about 4 to 5 minutes.
Spread over pie, being sure to seal edges with meringue.  Sprinkle the 1/3 cup of flaked coconut over.
Bake at 350 degrees for 15 to 18 minutes or  until meringue is nicely browned.
Cool, refrigerate and serve.
6 to 8 servings.
Parmesan and Thyme Crisps


Ingredients:
parmesan cheese, thyme

Directions:
Preheat oven to 200C/400°F.
Line a large baking tray with parchment paper.
Divide cheese into small heaps on the baking sheet, spaced apart, to make 16 in total.
Sprinkle a bit of your chosen herb(s] over each heap of cheese.
Bake for 4-5 minutes until melted, lacy and golden.
Remove and set aside for 1 minute to firm up a little.
Lay each crisp on a rolling pin to curve it slightly, then cool.
Serve as finger food or along side or as a garnish on creamy soup.
Easy Cream Cheese Pie
Category: desserts
By Bea Ramirez

This recipe was given to me by a friend.  It has never failed me. Strawberry or blueberry pie filling may be used in place of cherry.

Ingredients:
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
2 cups cherry pie filling
1 (9 inch) prepared graham cracker crust

Directions:
Cream together cream cheese and condensed milk until smooth. Add lemon juice and blend well. Pour into graham cracker crust. Top with fruit pie filling. Chill for 2 hours before serving.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 1 - 9 inch pie

Calories: 482.8
Fat: 21.5 g
Saturated fat: 10.4 g
Carbohydrates: 66.7 g
Sugars: 38.4 g
Dietary fiber: 0.9 g
Protein: 7.5 g
Cholesterol: 47.5 mg
Sodium: 327.9 mg
Sweet and Spicy BBQ Chicken Wings
Category: trusted-brands-recipes-and-tips
By RainbowJewels

Frozen chicken wings are cooked to perfection in the Panasonic CIO while you quickly make a simple sauce to toss them in. Now you're ready to tailgate in record time.

Ingredients:
2 pounds frozen, ready-to-cook chicken wings
⅔ cup ketchup
½ cup red wine vinegar
¼ cup dark brown sugar
2 teaspoons smoked paprika
½ teaspoon salt
½ teaspoon freshly cracked black pepper
½ teaspoon red pepper flakes

Directions:
Arrange chicken wings on a grill pan. Cook in the Panasonic Countertop Induction Oven on "Auto Cook" setting 1 until browned, about 18 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Make barbeque sauce by whisking ketchup, vinegar, brown sugar, paprika, salt, pepper, and red pepper flakes together in a small sauce pan until well combined. Simmer for 5 minutes, stirring occasionally. Place cooked wings in a large bowl; pour desired amount of sauce over top and toss to coat well.

Prep time: 10 mins
Cook time: 23 mins
Total time: 33 mins
Yields: 4 servings

Calories: 269.4
Fat: 11.4 g
Saturated fat: 3.1 g
Carbohydrates: 26.7 g
Sugars: 22.6 g
Dietary fiber: 0.7 g
Protein: 16.2 g
Cholesterol: 47.7 mg
Sodium: 787.3 mg
Oatmeal Cookies


Ingredients:
Oatmeal Cookie Mix, milk, vanilla, egg, cinnamon, clove, raisins

Directions:
Preheat the oven to 350 degrees and lightly grease baking sheets or line with parchment paper.
In a small bowl, mix together the milk, vanilla and egg.
In a medium bowl, mix together the oatmeal mix and spices.
Add the liquid all at once to the oatmeal mix and stir to blend; stir in raisins.
Drop batter by teaspoonfuls onto prepared pans and bake for 10 to 15 minutes or until edges begin to brown.
Cool cookies on wire racks.
Enjoy!
Basque Tuna & Potato Casserole


Ingredients:
fresh tuna, olive oil, onion, garlic cloves, green peppers, tomatoes, paprika, fresh chili peppers, cayenne, sea salt, pepper, potatoes, water, white wine, fresh parsley

Directions:
Cut the fish into large, chunky pieces (about 1 1/2 inch squares].
Heat the olive oil in a large stove-top safe casserole dish or pot.  (I'd use a nice heavy cast iron pot].  Add in the onion, garlic, peppers and tomatoes and fry over a low heat for about ten minutes.
When the onion is looking cooked, add the paprika, cayenne, salt and pepper and cook for another few minutes.
Add in the potatoes then add just enough water to cover the potatoes and veggies.  Bring up to a gentle boil.
When the potatoes are nearly done, add in the tuna and the white wine and cook for a further 15 minutes  All depending you may need to add a little more liquid if it's drying up, or let some cook off if it's too runny.  Garnish with the parsley if using.
Serve with crusty bread and a salad!
Favorite Fisherman's Pie
Category: seafood
By Ray and Susan

One of my favorite new recipes! Warm comfort food!

Ingredients:
2 ½ pounds potatoes
2  bay leaves, divided
salt and ground black pepper to taste
28 fluid ounces milk, divided, or more if needed
½ cup butter, divided
1 tablespoon olive oil
8 ounces skinless haddock
8 ounces skinless salmon
8 ounces skinless smoked fish
⅓ cup all-purpose flour
1  leek, sliced
2 tablespoons chopped fresh parsley, or more to taste
2  scallions, chopped
1 teaspoon spicy mustard
8 ounces cooked shrimp, peeled and deveined

Directions:
Place potatoes into a large pot; add 1 bay leaf, salt, and pepper. Cover potatoes with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot. Mash potatoes with 8 ounces milk and 1/4 cup butter until smooth. Preheat oven to 200 degrees F (95 degrees C). Spread olive oil into the bottom of a 12-inch square baking dish. Combine remaining 20 ounces milk and 1 bay leaf in a large, deep saucepan and bring to a simmer. Cook haddock, salmon, and smoked fish, working in batches if needed, until fish flakes easily with a fork, about 5 minutes. Remove fish from milk and separate into chunks on a work surface. Arrange fish and shrimp in the bottom of the prepared baking dish, reserving milk. Pour the milk used to cook the fish into a measuring cup, adding more if needed to equal 2 1/2 cups. Heat remaining butter in the same large saucepan over low heat; slowly whisk flour into melted butter until smooth. Add the 2 1/2 cups milk, leek, parsley, scallions, and mustard; simmer until thickened, about 5 minutes. Pour milk mixture over fish and shrimp and top with the mashed potatoes, spreading evenly. Bake in the preheated oven until bubbling around the corners and lightly browned, 30 to 45 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 583.9
Fat: 25.8 g
Saturated fat: 12.9 g
Carbohydrates: 47.8 g
Sugars: 8.9 g
Dietary fiber: 4.8 g
Protein: 39.8 g
Cholesterol: 185.5 mg
Sodium: 371.1 mg
Creamy Carrot Soup


Ingredients:
olive oil, onion, carrot, arborio rice, short-grain rice, vegetable broth, green onion tops, chives

Directions:
Heat the oil in a heavy 4-quart saucepan over medium-high heat.
Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes.
Stir in the carrots and cook, stirring another 2 to 3 minutes.
Add the rice and broth and season with sea salt to taste.
Bring to a boil, partially cover the saucepan, and reduce the heat to medium-low.
Simmer the soup until the rice is soft and the carrots are tender when pierced with a sharp knife, 25 to 30 minutes.
Transfer the soup to a food processor or blender; process until smooth.
Scrape down the sides and process a few more seconds.
Return the soup to the saucepan.
Season with sea salt and pepper to taste. Reheat before serving. Garnish with green onions or chives.
For Vegetarian/Vegan use only the vegetable broth.
Hawaiian Haystacks
Category: meat-and-poultry
By J

Rice topped with creamy sauce, lots of veggies, and crunchy noodles make this a quick and easy bust still great anytime meal!

Ingredients:
1 tablespoon olive oil
4  skinless, boneless chicken breast halves, cut into small cubes
½ cup chicken broth
1 (10.75 ounce) can  cream of mushroom soup
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups cooked rice
1 cup chopped pineapple
1 cup chopped green bell pepper
1 cup shredded Cheddar cheese
1 cup chopped fresh tomatoes
1 cup chow mein noodles
½ cup toasted sliced almonds
½ cup chopped green onions
½ cup shredded coconut

Directions:
Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl. Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 799.1
Fat: 32.3 g
Saturated fat: 11.7 g
Carbohydrates: 87.2 g
Sugars: 17.8 g
Dietary fiber: 5.3 g
Protein: 39.8 g
Cholesterol: 88.8 mg
Sodium: 917.6 mg
Fried Bologna Sandwiches (Southern Style)


Ingredients:
butter, yellow mustard, American cheese

Directions:
"Melt the butter in a frying pan and cut several slits in the edges of the slices to keep them from curling.  Fry to your liking (some like them crisp: others just like it warmed]. Melt Cheese on top if desired. Put between hamburger buns, spread with mustard, and enjoy!"
Broccoli Casserole


Ingredients:
broccoli, mayonnaise, milk, eggs, onion, sharp cheddar cheese, butter

Directions:
cook broccoli until tender, drain well.
combine other ingredients.
put in 9x13 pan.
make topping (below] and put on top.
bake 30 min at 350.
Topping:.
melt 1 stick butter.
2 slices bread crumbs.
Olive Flavored Veggies With Potatoes


Ingredients:
olive oil, yukon gold potatoes, garlic cloves, carrots, portabella mushrooms

Directions:
Wash and halve all of the potatoes.
If using larger potatoes, cut them into bite-size pieces.
Chop the garlic.
Chop up carrots into bite size pieces.
Using a deep skillet or saucepan over low-medium heat, put in the olive oil, potatoes, carrots, and garlic and cover.
Wash and slice up the mushrooms.
Add the sliced mushrooms, olives, and olive brine to the pan and cover.
Let it cook for about 20 to 30 minutes (until the potatoes and carrots are ready]. The brine will steam and flavor the ingredients.
Add salt and pepper to taste. The olive brine might be salty enough so taste it before adding any salt.
Oink Oink on a Stick


Ingredients:
deli ham, mustard

Directions:
Lay ham on paper plate. Place cheese slice in the middle.
Spread mustard over meat.
Place breadstick at one end and roll up.
Secure with toothpick.
Place with seam down on paper plate and cover loosely.
Microwave on high for 20-25 seconds or until cheese melts.
Let sit for one mimute before removing toothpick.
Serve and enjoy!
This can be done with any combination of meats and cheeses.  Just make sure that they are thin. I tried this with hard breadsticks and it really does not work very well as the breadstick gets hard and is too crumbly.
Pasta With Mushroom, Bacon and Walnut Sauce


Ingredients:
pasta, butter, bacon, garlic cloves, rosemary, mushrooms, creme fraiche, cheddar cheese, walnuts, flat leaf parsley

Directions:
Cook the pasta in a large saucepan of boiling salted water according to packet instructions, then drain.
Meanwhile, melt the butter in a deep fry pan over medium heat. Add the bacon and cook for 2 minutes. Add the garlic, rosemary and mushrooms and cook, stirring occasionally, for a further 5-6 minutes.
Add the creme fraiche and grated cheese and stir for 2 minutes, then add three quarters of the toasted walnuts.
Add the drained pasta and parsley to the sauce, tossing together until heated through.
Divide among sering bowls, then sprinkle with remaining nuts and extra cheese.