xiaoxl/recipe_data huggingface dataset:
Perfect Pie Crust


Ingredients:
flour, sugar, salt, unsalted butter, vegetable shortening, distilled white vinegar

Directions:
Combine flour, sugar, and salt in a large bowl.
Using fingertips, rub in butter and shortening until mixture resembles coarse meal.
Add vinegar.
Use a fork to mix in enough water to form moist clumps.
Gather dough into ball, divide dough into two equal portions.
Flatten each portion into a disk.
Wrap each in plastic wrap, chill 45 minute.
Soften slightly at room temp.
before rolling out.
Fill pie with filling of your choice and bake for 1 hour and 10 minutes at 400 degrees.
Lime Pound Cake


Ingredients:
all-purpose flour, baking powder, baking soda, limes, powdered sugar, butter, sugar, eggs, vanilla

Directions:
Heat oven to 325 degrees.  Grease and flour 10" bundt pan.
In a medium bowl, combine the flour, baking powder and baking soda.
Grate one tablespoon of the lime peel and squeeze limes (yield should be 1/4 cup lime juice].
In a large bowl, beat butter with sugar until well blended at low speed.  Beat until light at high speed, about 3-4 minutes.  Add eggs, one at a time, beating well after each.  Beat in lime peel and vanilla.
At low speed, alternately beat in flour and Greek yogurt.
Spoon batter into prepared pan and bake about 30 to 35 minutes or until toothpick inserted near center comes out clean.
With a knife, loosen cake from sides of pan.  Cool in pan on rack for 10 minutes.  Remove cake from pan by quickly inverting pan on serving plate.
Prepare lime glaze:  Mix the 1/4 cup of lime juice with 1/4 cup powdered sugar; whisk together and brush over top of warm cake.
Sift an additional 1/4 cup of powdered sugar over top of cake.
16 Servings.
Spanish Turkey Meatballs


Ingredients:
ground turkey, bacon, parsley, oregano, onion, garlic clove, soy sauce, flour, salt, pepper, olive oil, water, chicken bouillon cube, white wine, tomatoes, onion, garlic clove, carrot

Directions:
Mix ground turkey with bacon, parsley, and oregano.
Add onion and garlic; add soy sauce.
Make into little meat balls; roll them flour seasoned with salt and pepper.
Fry meatballs until browned in olive oil.(i just dumped balls into sauce and baked 425 for 35 minutes it was kinda watery so dont add extra water i also used can of tomatoes ].
Add water, chicken bouillon cube, white wine, tomatoes, onion, garlic and carrot.
Cook until thickened; you can do this in the oven when it is cooler.
Derby BLT Dip
Category: appetizers-and-snacks
By Suzanne Marzano

We were down in Kentucky to meet my niece's fiance and his friends and family and found this dip. Thought I'd pass it on. Can be served with veggies, but I liked it best with Triscuits®. I was surprised by this dip. I only tried it because of the crackers. For better flavor, make the day before so the flavors can meld. Can also be made by leaving out bacon and adding 1/2 cup slivered almonds or finely chopped pecans.

Ingredients:
1 cup sour cream
1 cup creamy salad dressing (such as Miracle Whip®)
1 cup shredded Cheddar cheese
1 cup seeded and chopped Roma tomatoes
1 (3 ounce) jar real bacon bits
1 tablespoon chopped green onion

Directions:
Mix sour cream, creamy salad dressing, Cheddar cheese, tomatoes, and bacon bits in a bowl until thoroughly combined. Refrigerate until serving time; served topped with green onion.

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

Calories: 62.6
Fat: 5.3 g
Saturated fat: 2.1 g
Carbohydrates: 1.6 g
Sugars: 1.2 g
Dietary fiber: 0.1 g
Protein: 2.3 g
Cholesterol: 11.2 mg
Sodium: 171 mg
Simply Delicious Simple Shrimp Tomato Scampi


Ingredients:
large shrimp, unsalted butter, garlic, parsley, chopped tomato, capers, lemon juice, anchovy paste, tomato sauce, olive oil, linguine, parmesan cheese

Directions:
Prepare your shrimp - peeled, deveined, tails off, rinse under cool water and then pat dry with a cloth or paper towel. Set aside in a bowl.  Prepare your pot with water for cooking your linguini, I use 1 tablespoon oil and 1/4 teaspoon of salt, turn the heat up to medium and let it warm up as you continue with the sauce preparation, you will actually cook the pasta a little later on so it's not overcooked.
Chop your garlic fine or use the chopped garlic in the jar. Chop your tomato into small pieces. Chop your parsley fine.
In a saute' pan turn your heat to medium and add 1/2 cup olive oil, butter, tomato, garlic, parsley, capers,  lemon juice, tomato sauce, anchovy paste, Tony Cachers. Cook  7 minutes stir occasionally and then reduce the heat to low.
In a separate pan add 3 tablespoons olive oil and turn the heat to high, when the oil just starts to smoke add your shrimp be careful for splatter!  keep the shrimp moving, I like to flip them in the pan or you can use tongs, cook them just until they get a little brown color on them, around 2 minutes --  75% cooked. Remove them from the pan and cover them in a bowl.
OK you can get the pasta water boiling now and add your linguini stir occasionally. Turn your sauce pan up to medium and add your shrimp and mix well coating all the shrimp, cook for around 5 minutes on medium then reduce the heat to med-low.  Cook the pasta to your liking, I like it al dente, I keep taking a piece out of the pot and checking it -- don't cook it too much you can lower the heat a little and it will continue to cook.
When the pasta is cooked pour it out into a strainer and shake it up a bit to remove access water, return it to the pot and add your shrimp and sauce and mix it up bringing the bottom to the top a couple of times.
Pour the pasta out into a large serving bowl and sprinkle with some parsley. You and your guest can add some cheese as you like --  ENJOY!
Enchirito Sauce


Ingredients:
diced tomatoes, white vinegar, apple cider vinegar, mild chili powder, cumin, garlic powder, onion powder, Hungarian paprika, cayenne, dried cilantro, dried chives, Worcestershire sauce, sugar, honey, oregano, ground cloves

Directions:
Put all ingredients into saucepan and blend with immersion blender., Simmer med low for 30 minutes.
Cauliflower in Coriander Cashew Sauce


Ingredients:
raw cashews, sesame seeds, fresh tomatoes, canned tomato, cilantro, lime juice, ground coriander, garlic cloves, turmeric, salt, cayenne, cauliflower

Directions:
Grind the cashews with the sesame seeds in a food processor. Add in the tomatoes,cilantro, lime juice, coriander, garlic,turmeric, salt, sucanat, and cayenne. Blend, then add in the stock and blend until fairly smooth.
Put both the puree and the cauliflower in a large sized saute pan and bring to a simmer.
Reduce the heat to medium low, cover, and simmer for about 10 minutes. If needed at this pont, add in another 2 tablespoons of stock (or water] to prevent curry from sticking.
Keep cooking for another 5 minutes, or until the cauliflower is done to your liking, It'll depend on how small you chopped it in the first place, I like mine in pretty good sized pieces.
Add in the peas, and cook to tender. I prefer peas with the vibrant color still, so I would just barely thaw them in the cauliflower/cashew sauce.
If you use frozen peas with ice crystals on them, rinse the ice off in a strainer before adding to prevent the ice from diluting the dish.
Reduced-Fat Pecan-Oat Bars


Ingredients:
granulated sugar, light butter, applesauce, vanilla extract, all-purpose flour, brown sugar, corn syrup, vanilla, egg, salt, pecans, oats

Directions:
Heat oven 350F lightly grease bottom and sides of 13X9 pan.
In large bowl, mix granulated sugar, butter, applesauce, and vanilla. Stir in flour; mix well.
Press dough in bottom and 1/2” up sides of pan.
Bake 15-17 minutes or until edges are light brown.
For filling:  In a small bowl, sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended.
Beat brown sugar, corn syrup, vanilla, the salt, egg and egg white mixture with a spoon.
Stir in pecans and oats.
Pour over crust.
Bake 25-30 minutes or until set.
Loosen edges from sides of pan while warm; cool completely.
CHILLED ROASTED PEPPER SOUP


Ingredients:
olive oil, red onions, sea salt, garlic cloves, bell peppers, tomatoes, rosemary, basil, ground cumin, cayenne pepper, black pepper, low sodium chicken broth, heavy cream, lime juice, sour cream, chives

Directions:
In a skillet over medium heat, add oil and clarified butter. When hot, add onion and sea salt; sauté until soft, about 5 minutes. Add garlic and sauté for 3 minutes. Transfer onion mixture to a food processor fitted with the blade attachment.
Add roasted peppers and blanched tomatoes to onion mixture. Add rosemary, basil, cumin cayenne and black pepper; process until smooth.
Transfer to a large bowl and add vegetable broth, heavy cream, balsamic vinegar and lime juice. Using an immersion blender, process the mixture until combined. Taste and adjust seasoning if needed. Cover and transfer to the refrigerator until cold. Serve with dollop of sour cream and sprinkle with fresh chives. Makes 6 servings.
Dressing for Potato Salad
Category: side-dish
By Login

I have been making this dressing for over 40 years. Everyone that tastes it want a copy of the recipe.

Ingredients:
½ cup mayonnaise
½ cup sour cream
2 teaspoons prepared mustard
1 tablespoon ketchup
1 ½ teaspoons Worcestershire sauce
½ cup diced onion  (Optional)
salt and pepper to taste

Directions:
Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 136.1
Fat: 13.9 g
Saturated fat: 3.5 g
Carbohydrates: 2.7 g
Sugars: 1.1 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Cholesterol: 11.5 mg
Sodium: 117.4 mg
Houlihan's Shrooms and Dipping Sauce (Copycat)


Ingredients:
button mushrooms, flour, salt, cayenne pepper, milk, mayonnaise, Dijon mustard, vinegar, sugar

Directions:
Combine ranch dressing with cream cheese and let sit for 10 - 15 minutes or longer so the flavors integrate.
Clean the mushrooms and remove the stems, leaving only the caps.
When the cheese has rested, use a teaspoon to fill the mushroom caps with the herb cheese mixture.
Combine the flour with 1 1/2 teaspoons salt and cayenne pepper in a small bowl.
Pour the milk into another bowl.
Dip each mushroom first into the milk, then into the flour. Do this twice for each mushroom so that each has been double-coated.
Put the coated mushrooms into the freezer for at least 3 hours. This will keep the coating from falling off, and it will keep the cheese inside from expanding too fast and leaking out of the mushroom when frying.
Meanwhile, make the dipping sauce by combining all of the ingredients ina small bowl. Keep the sauce covered and chilled until ready to serve it.
When the mushrooms are frozen, heat the oil in a deep fryer or deep pot to 350 degrees F.
Use enough oil to completely cover the mushrooms (or at least a couple of inches deep]. Fry the mushrooms for 8 - 10 minutes or until the outside turns a golden brown. Drain the mushrooms on a rack or paper towels.
Let the mushrooms sit for a couple of minutes before serving- they will be very hot on the inside. Serve with the dipping sauce on the side.
Sausage-Stuffed Zucchini Boats
Category: main-dish
By cakes

Add veggies, cheese, and sausage or ground chicken to these sausage-stuffed zucchini boats.

Ingredients:
2 medium zucchini
½ pound mild sausage (such as Odom's Tennessee Pride® Mild Country Sausage)
⅓ pound hot sausage (such as Odom's Tennessee Pride® Hot Country Sausage)
1 tablespoon butter
3  mushrooms, finely diced, or more to taste
¼ small onion, diced
½ stalk celery, diced
1 clove garlic, minced
1 slice gluten-free bread, crumbled
1 tablespoon water, or as needed
½ medium tomato, diced  (Optional)
⅛ cup grated Parmesan cheese
4 slices pepper Jack cheese
½ tablespoon chopped fresh parsley

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Cut zucchini in half and scoop out and reserve interiors. Place zucchini halves close together in a casserole dish. Finely chop zucchini flesh and set aside in a bowl. Heat a saucepan over medium-high heat. Add mild and hot sausage and cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Melt butter in a frying pan over medium heat. Add chopped zucchini flesh, onion, mushrooms, celery, and garlic; cook and stir for 5 minutes. Stir in cooked sausage, bread crumbs, and enough water to hold the mixture together. Spoon sausage mixture into zucchini boats, overflowing into the casserole dish. Bake in the preheated oven for 30 minutes. Remove from the oven, leaving oven on. Top with diced tomatoes, Parmesan cheese, and pepper Jack cheese, in that order. Return to the oven and cook until cheese is melted, about 10 minutes more. Top with parsley.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 488.2
Fat: 38.7 g
Saturated fat: 15.1 g
Carbohydrates: 10.3 g
Sugars: 2.8 g
Dietary fiber: 2.2 g
Protein: 21.3 g
Cholesterol: 109.4 mg
Sodium: 903.2 mg
Warm Chocolate Pie (Anguilla)


Ingredients:
egg, sugar, butter, dark chocolate

Directions:
Chop the nuts and set aside.
Cream the butter and sugar.
Add the egg yolk and continue to blend until well incorporated.
Stir in the breadcrumbs and the melted chocolate.
Whip the egg while until stiff peaks form. Gently fold in the egg white and the nuts.
Pour the mixture into small a pie tin lined with wax paper.
Bake at 350 degrees for about 25 minutes. Serve warm.
Oriental Rice Pudding With Rhubarb


Ingredients:
figs, vanilla bean, short-grain rice, milk, cardamom pod, saffron, salt, brown sugar, lemon peel, rhubarb, brown sugar, cinnamon stick, lemon juice, ground cinnamon, pistachios, mint leaf

Directions:
Chop dried figs and soak in tepid water.
Scrape seeds from vanilla bean and bring with the milk, vanilla bean, cardamom pod, saffron and salt to a boil.
Add rice, cook covered at low heat for about 20-25 minutes, stirring occasionally. Add more milk if necessary.
Cut rhubarb into 1 1/2'' pieces. Bring 1 cup water with sugar and cinnamon stick to a boil, add rhubarb and cook about 4-6 minutes so that the rhubarb gets soft but does not fall apart.
Remove rhubarb from water and place in a bowl.
Remove cinnamon stick.
Boil liquid until slightly syrupy, add lemon juice and pour over rhubarb. let cool.
Remove cardamom pod and vanilla bean from milk rice, add sugar, drained figs and lemon peel.
Fill into 4 serving bowls, top with rhubarb compote, sprinkle with cinnamon and chopped pistachios and garnish with mint leaves.
Cocktail Therapy (I.e. Berry Smoothie for Adults)


Ingredients:
blueberries, strawberry, raspberries, vodka, sugar, of fresh mint, mint sprig

Directions:
Blend berries, ice, juice, vodka, sugar and mint about 2 minutes, or until smooth.  Some seeds will remain.
Transfer to large glasses and garnish with mint springs.
Cheers to your health!
Cajun Chicken Fingers and Sweet-Potato Fries


Ingredients:
sweet potato, extra virgin olive oil, boneless skinless chicken breasts, ketchup, creole mustard

Directions:
Preheat your grill to high heat and the oven to 450°F
Toss the sweet-potato sticks in 1 tsp of the olive oil and 1/2 tsp of Cajun seasoning.
Place them in a single layer on a nonstick baking sheet so they don't touch each other. Bake the fries for 10 minutes, flip them over, and bake for an additional 10 to 15 minutes, or until they're tender and starting to brown. Meanwhile, toss the chicken in the remaining olive oil, then sprinkle with Cajun seasoning. About 5 minutes before the fries are done, grill the chicken for about 2 to 3 minutes per side, or until the strips are no longer pink inside.
Serve immediately with ketchup and Creole mustard, if desired.
Baduizm


Ingredients:
rum, chocolate

Directions:
"Shake with ice strain into cocktail glass. Sprinkle with grated chocolate."
Air Fryer Broiled Grapefruit
Category: desserts
By France C

This warm and juicy grapefruit with a buttery sweet topping is the perfect accompaniment to your Sunday brunch and also makes a lovely dessert or snack. I like to add a pinch of sea salt at the end to really bring out the flavors.

Ingredients:
1  red grapefruit, refrigerated
1 tablespoon softened butter
1 tablespoon brown sugar
2 teaspoons brown sugar
aluminum foil
½ teaspoon ground cinnamon

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C). Cut grapefruit in half crosswise and slice off a thin sliver off the bottom of each half if the fruit isn't sitting flat. Use a sharp paring knife to cut around the outside edge of the grapefruit and between each segment to make the fruit easier to eat once cooked. Combine softened butter and 1 tablespoon brown sugar in a small bowl. Spread mixture over each grapefruit half. Sprinkle with remaining brown sugar. Cut aluminum foil into two 5-inch squares and place each grapefruit half on one square; fold up the edges to catch any juices. Set in the air fryer basket. Broil in the air fryer until sugar mixture is bubbling, 6 to 7 minutes. Sprinkle fruit with cinnamon before serving.

Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Yields: 2 grapefruit halves

Calories: 150.3
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 25.5 g
Sugars: 20 g
Dietary fiber: 2.4 g
Protein: 1.1 g
Cholesterol: 15.3 mg
Sodium: 44.1 mg
Easy Slow Cooker Salsa Chicken
Category: meat-and-poultry
By EverFit Montana

This slow cooker salsa chicken is simple but so flavorful! Add to tortillas or atop fresh salad greens or rice.

Ingredients:
3  chicken breasts
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 (15.5 ounce) jar salsa
1 (4 ounce) can chopped green chile peppers

Directions:
Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers. Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.

Prep time: 5 mins
Cook time: 6 hrs
Total time: 6 hrs 5 mins
Yields: 4 servings

Calories: 137.8
Fat: 2.5 g
Saturated fat: 0.6 g
Carbohydrates: 9.8 g
Sugars: 4.6 g
Dietary fiber: 2.5 g
Protein: 20 g
Cholesterol: 48.5 mg
Sodium: 1037.8 mg
Chili Under Pressure


Ingredients:
ground beef, olive oil, onion, green bell pepper, garlic cloves, dark red kidney beans, diced tomatoes, tomato paste, dark brown sugar, crushed red pepper flakes, chili powder, ground cumin, kosher salt, water

Directions:
Cook the ground beef in the pressure cooker over medium high heat until brown and crumbly.
Remove beef and drain excess grease.
Add olive oil, onion, bell pepper and jalapeno pepper to pressure cooker.
Cook on medium high heat, stirring, for 3 or 4 minutes, until the onion is translucent.
Add garlic, cook and stir a few times.
Return the meat to the pressure cooker, add the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, chili powder, cumin, salt, water and red pepper flakes (if using].
Place lid on pressure cooker and lock.  Bring cooker up to pressure, 15 psi.
Reduce heat to maintain pressure and cook for 8 minutes.
Remove cooker from the heat and allow to cool on its own, 5 to 10 minutes.
When pressure is fully released, remove lid, stir chili, and serve.
Spicy Thai Tofu With Red Bell Peppers and Peanuts


Ingredients:
olive oil, red bell peppers, fresh ginger, garlic cloves, extra firm tofu, green onions, soy sauce, fresh lime juice, dry crushed red pepper, fresh basil

Directions:
"Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over."
Lemon or Lime and Macadamia Biscotti


Ingredients:
self raising flour, baking powder, caster sugar, eggs, lemons, juice and zest of, limes, juice and zest of

Directions:
Preheat oven to 200'C.
Sift the flours, baking powder and sugar into a bowl and stir to mix well.
In a separate bowl combine the eggs, nuts, juice and rind of either the lemons or limes.
Add the egg mix to the dry ingredients and mix to form a stiff dough.
Turn out the dough onto a floured board and divide into two and shape into 2 logs.
Place the 2 logs onto a baking tray which has been lined with a piece of baking paper, or has been greased and floured.
Bake at 200'C for 15minutes.
Remove logs from oven and allow to cool completely.
Cut into thin slices (I use a bread knife for this] and place in a single layer onto a baking paper lined baking tray.
Return to oven which has been turned down to 150'C and bake for 10mins or until firm and golden.
When cold store in an airtight container.
Creamy Shrimp and Scallop Dish


Ingredients:
water, frozen shrimp, scallops, butter, yellow onion, garlic cloves, flour, heavy whipping cream, half-and-half, salt, black pepper, grape tomatoes, butter, black pepper, garlic powder, oregano, green onion, basil leaves

Directions:
1. Boil shrimp until cooked threw add scallops boil for another 3 minutes then put aside.
2. In a pot put butter and fry garlic, onions, and carrots until golden, then add the flour, mix real well until creamy, add the stock, shrimp, scallops, drained, the half n half, and heavy cream mix well and boil for 10 minutes. Put aside to cool.
3. Preheat oven at 350 degrees.
4. Cut in half the grape tomatoes then marinate in melted butter garlic powder, garlic salt, black pepper, and oregano for 5 minutes.Then put in the oven on broil for about 5 to 7 minutes and keep checking on them.
5. Then do the mashed potatoes as the directions are asked.
6. Cut four slices of garlic bread for each plate.
7. Spread the creamy shrimp and scallop sauce drained; on to the garlic bread garnish with green onions.
8. 1st side of roasted grape tomatoes and garnish with basil leaves.
9. 2nd side of simply mashed potatoes and garnish with chopped green onions.Enjoy!
Lemon and Thyme Sausage Kebabs


Ingredients:
zucchini, red capsicum, button mushrooms, olive oil, lemon juice, garlic cloves, fresh thyme leave, sea salt, fresh ground black pepper

Directions:
Place the sausages in a saucepan; cover with water; bring slowly to the boil; simmer gently, for 15 minutes; drain and cool; cut each sausage into 4 pieces.
Boil, steam or microwave the corn and zucchini, separately, until they are just tender.
To make the lemon dressing, whisk all the ingredients in a small jug.
Thread the sausages and vegetables onto skewers; drizzle the kebabs with the dressing; refrigerate, covered, for several hours or overnight.
Bring the sausage kebabs to room temperature; drain; reserve the dressing; cook the kebabs on a heated, oiled barbecue grill plate, turning occasionally until browne.
Drizzle with the reserved dressing.
Smokin' Sweet Bar-B-Que Sauce


Ingredients:
ketchup, apple cider vinegar, molasses, honey, liquid smoke, salt, garlic powder, onion powder, Tabasco sauce

Directions:
Whisk to combine all ingredients in a sauce pan over high heat.
Once sauce comes to a boil, reduce heat and simmer uncovered for 30-45 minutes, stirring occasionally.
If sauce is too thick thin with a little vinegar.
Yeah, its that easy. Enjoy!
Weeknight Orzo Dinner


Ingredients:
orzo pasta, fat free chicken broth, olive oil, garlic cloves, crushed red pepper flakes, boneless skinless chicken breast, fresh parsley, frozen spinach, parmesan cheese

Directions:
Bring chicken broth to a boil with 1 clove of minced garlic.
Add orzo pasta, cook for 8 to 10 minutes, stirring occasionally, until al dente.
Heat the oil in a skillet over medium-high heat, and stir in the remaining garlic and red pepper about 30 seconds.
Stir in chicken, season with salt & pepper, and cook 5-6 minutes, until lightly browned and juices run clear.
Reduce heat to medium, and mix in the parsley, spinach, cooked orzo with remaining broth and parmesan. Continue cooking 2-3 minutes, stirring until combined and spinach is wilted.
Serve topped with additional Parmesan cheese if desired.