xiaoxl/recipe_data huggingface dataset:
Three Cheese Stuffed Jumbo Pasta Shells


Ingredients:
jumbo pasta shells, mozzarella cheese, light ricotta cheese, parmesan cheese, romano cheese, fresh basil leaves, fresh parsley, fresh garlic cloves, salt

Directions:
Combine all ingredients, except pasta and 1/4 c Parmesan cheese in large mixing bowl.
Mix well and fill each cooked pasta shell.
Place in ungreased 11 by 17 pan.
Cover w/ marinara sauce and then sprinkle with remaining Parmesan, cover w/foil, and bake in 350 oven for 30 minutes.
Time does not include time to make marinara, but I cook mine as I make the shells so it really doesn't affect the time.
Servings are a guess.
Honey Oatmeal Cake


Ingredients:
boiling water, rolled oats, butter, honey, eggs, vanilla, whole wheat flour, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger

Directions:
Preheat oven to 350 degrees.
Spray a 13 x 9 x 2 inch non-stick cake pan with cooking spray.
Pour boiling water over oats and 1/2 cup butter and allow to rest for 20 minutes.
Mix together the honey, eggs and vanilla.
Add to oatmeal mixture.
Combine flour, baking soda, salt and spices.
Add to other ingredients.
Bake for 30 to 40 minutes.
Allow to cool completely in pan.
Instant Pot® Sauerkraut
Category: side-dish
By Sally Schuyler Wieringa

Put your Power Pressure Cooker XL™ or Instant Pot® to work and make an awesome kraut in no time! You can eat it hot, can it, or just put in canning jars with plastic lids and place in refrigerator. Who said you had to wait weeks for it in a crock?

Ingredients:
1 head cabbage, coarsely chopped
1 cup white vinegar
¼ cup water
¼ cup salt

Directions:
Place cabbage in the pot of a multi-functional electric pressure cooker. Add vinegar, water, and salt. Stir and cover. Lock the lid, close the vent, and select Chicken/Meat setting according to manufacturer's instructions. Set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 50
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 11.4 g
Sugars: 6.3 g
Dietary fiber: 4.9 g
Protein: 2.5 g
Sodium: 3927.6 mg
Grammie Bea's Chocolate Crackle Cookies


Ingredients:
margarine, sugar, vanilla, eggs, milk, flour, baking powder, salt, confectioners' sugar

Directions:
Blend Crisco/margarine and sugar.
Add vanilla, eggs, milk, and cocoa. Beat well, and add nuts.
Mix flour, baking powder, and salt. Add to first mixture. Beat well.
Chill for 1 hour.
Drop by spoonfuls onto a greased cookie sheet.
Bake at 350, for 8-10 minutes  Keep an eye on the cookies at 8 minutes as you don't want them to burn.
Roll in confectionary sugar when still warm. Let cool.
Bacon Cheddar Potato Soup


Ingredients:
onion, celery, butter, potatoes, chicken broth, sharp cheddar cheese, water, bacon bits, flour, white pepper, paprika, dried parsley, seasoned croutons

Directions:
Chop onions and celery, if using a food processor don’t chop these too fine.
In a large saucepan, sauté onion and celery in 4 ounces of butter until tender.
Add potatoes and broth, bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes till potatoes are tender.
In a small skillet, melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat until yellow blond in color and set aside.
To cooked potato and broth mixture, add water, cream and roux stirring continuously until mixture thickens.
Stir in the cheese, bacon bits, parsley, pepper and paprika.
Cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted.
Garnish with croutons, if desired.
Irish Champ
Category: side-dish
By Ita

Looks similar to colcannon, but champ is native to the North of Ireland. It's made by blending scallions or green onions with creamy mashed potatoes. Great on its own, served steaming hot with extra butter which will melt through it. But it's also the perfect side dish for good quality sausages.

Ingredients:
2 pounds potatoes, peeled and halved
1 cup milk
1 bunch green onions, thinly sliced
½ teaspoon salt, or to taste
¼ cup butter
1 pinch freshly ground black pepper to taste

Directions:
Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.) Meanwhile, heat the milk and green onions gently in a saucepan, until warm. Mash the potatoes, salt and butter together until smooth.  Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 325.7
Fat: 13 g
Saturated fat: 8.1 g
Carbohydrates: 46.8 g
Sugars: 5.9 g
Dietary fiber: 6.5 g
Protein: 7.8 g
Cholesterol: 35.4 mg
Sodium: 420.1 mg
Grilled Avocados
Category: appetizers-and-snacks
By kcin.malo

Had some ripe avocados left over. They were extras from guacamole the previous weekend. So I gave this quick and extremely easy recipe a shot on the grill, and the wife and kids loved it. Fresh ones are good too. Use paprika instead of the chipotle and chili powder for less spicy. Canola oil can be substituted for olive oil if desired.

Ingredients:
¼ cup olive oil, or as needed
1 pinch ground chipotle pepper, or more to taste
1 pinch chili powder, or more to taste
4  avocados, halved and pitted

Directions:
Preheat grill for medium heat and lightly oil the grate. Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado. Grill avocados, cut-side down, on the preheated grill until grill-lines begin to form on the avocado flesh, about 5 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 servings

Calories: 220.9
Fat: 21.5 g
Saturated fat: 3.1 g
Carbohydrates: 8.6 g
Sugars: 0.7 g
Dietary fiber: 6.8 g
Protein: 2 g
Sodium: 8.4 mg
Brown Sugar Meatloaf with Ketchup Glaze
Category: main-dish
By Shell Hargis

This meatloaf is glazed with brown sugar and ketchup for a moist and flavorful weeknight dinner.

Ingredients:
½ cup ketchup
½ cup packed brown sugar
1 ½ teaspoons salt
½ teaspoon chili powder
1 ½ pounds lean ground beef
1 ½ cups croutons, crushed
1 small onion, chopped
2  eggs
¼ cup milk
¼ teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan. Stir ketchup, brown sugar, salt, and chili powder together in a bowl until smooth. Spread a small amount of the ketchup mixture into the bottom of the prepared loaf pan. Mix ground beef, croutons, onion, eggs, milk, and black pepper together in a large bowl; shape into a loaf and put into prepared pan. Spread remaining ketchup mixture over the loaf. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 9-inch loaf

Calories: 278
Fat: 12.2 g
Saturated fat: 4.7 g
Carbohydrates: 22.8 g
Sugars: 17.6 g
Dietary fiber: 0.6 g
Protein: 19.1 g
Cholesterol: 102.8 mg
Sodium: 719.9 mg
Spicy Buffalo Chicken Sandwich


Ingredients:
boneless skinless chicken breast, butter, cream cheese, garlic powder, salt, pepper, celery

Directions:
Heat the butter a large skillet over medium heat.  Add the shredded chicken.  Sprinkle with garlic powder and season with salt and pepper, to taste.
Stir in the cream cheese and cheddar cheese, until melted.  Add the hot sauce, tasting and adjusting to your heat preference (3 tbsp is the perfect amount for my family].
Arrange the sandwich.  Scoop a generous amount of the buffalo chicken mixture on a bun.  Pour blue cheese over all and top with chopped celery.
Serve with a side of celery sticks and carrot sticks with blue cheese dressing.
Enjoy!
Super Buttery Cheddar-Mashed Potatoes


Ingredients:
butter, milk, garlic powder, onion powder, salt, black pepper, cheddar cheese

Directions:
In a medium saucepan over medium-high heat, bring potatoes to a boil.  Boil for 15 minutes or until fork-tender.
Drain water from potatoes and return potatoes to pan.  Add sliced butter.  With a mashing utensil, mash potatoes until semi-smooth (small chunks are fine].
Add milk and seasonings to pan.  Continue mashing and stirring until well-incorporated.
Add cheese and stir until incorporated.
Tomato, Tuna, and Bean Salad
Category: salad
By Marcia

This main dish salad is perfect for lunch or a light dinner. Dill, quinoa, and Parmesan cheese are optional. I make the salad without these, then add them to change things up a bit when we eat the leftovers. Serve by itself or over lettuce.

Ingredients:
5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon dried dill weed  (Optional)
¼ teaspoon crushed garlic
¼ teaspoon white sugar
1 pinch salt
2 cups halved cherry tomatoes
1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
2 (5 ounce) cans white tuna, drained
1 cup cooked quinoa  (Optional)
⅓ cup chopped fresh basil
2 tablespoons chopped onion
¼ cup grated Parmesan cheese, or to taste  (Optional)

Directions:
Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

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

Calories: 406.5
Fat: 20.4 g
Saturated fat: 3.4 g
Carbohydrates: 30.4 g
Sugars: 1.6 g
Dietary fiber: 6.3 g
Protein: 24.9 g
Cholesterol: 23.3 mg
Sodium: 409.1 mg
Chicken Piccata


Ingredients:
chicken breast, dry white wine, garlic, chicken broth, water, lemon juice, capers, butter, lemon slices

Directions:
Step 1: Season cutlets with salt and pepper, then dust with flour.
Step 2: Heat nonstick pan over medium high, then place chicken in pan. Cook cutlets 2-3 minutes on one side. Flip cutlets over and cook the other side 1-2 minutes. Transfer cutlets to a warm plate.
Step 3: Deglaze pan with wine and minced garlic. Cook until garlic is slightly brown, and then add water and lemon juice. Place chicken in the pan along with slices of lemon. Cover and cook another 3 minutes. Next, add butter, capers and cook for an additional 3 minutes.
Serve hot.
Serves 2!
BBQ Turkey
Category: meat-and-poultry
By Julie G

This is a great BBQ Turkey recipe. We almost never have any leftovers.  This recipe can be used with almost any size bird.

Ingredients:
2 cups butter, divided
1 (15 pound) whole turkey, neck and giblets removed
¼ cup chicken soup base
3  sweet onions, peeled and cut into wedges
5  apples, cored and cut into wedges
2 tablespoons minced garlic, or to taste
1 (750 milliliter) bottle dry white wine

Directions:
Preheat a gas grill for low heat. Rub some of the butter all over the turkey, inside and out, then rub all over with chicken base. Cut remaining butter into cubes and toss with onions, apples, and garlic in a large bowl. Stuff the bird with this mixture and place in a disposable aluminum roasting pan. Fold the turkey skin around the neck area to cover the hole and then turn the turkey over and pour wine into the opening at the other end until the turkey is full or the bottle is empty. Set the turkey breast side up. Place the roasting pan on the grill and cover loosely with aluminum foil.  If you have a pop up timer or heat safe meat thermometer, insert it into the turkey breast. Close the lid. Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill. When the temperature is getting close, remove the aluminum foil covering the turkey and allow it to brown during the final minutes of cooking. If it starts to brown too much, just cover it back up. Allow the turkey to rest for at least 20 minutes before carving.

Prep time: 45 mins
Cook time: 5 hrs
Total time: 5 hrs 45 mins
Yields: 12 servings

Calories: 1294.1
Fat: 76.7 g
Saturated fat: 32.4 g
Carbohydrates: 16.2 g
Sugars: 9.6 g
Dietary fiber: 2.4 g
Protein: 117.7 g
Cholesterol: 467.9 mg
Sodium: 1310.4 mg
Best Waffles Ever


Ingredients:
flour, eggs, baking soda, baking powder, sugar, salt, milk, buttermilk, butter, vanilla, cinnamon

Directions:
Take the eggs out of the refrigerator at least an hour before preparing the waffles.
Separate the eggs immediately.
Mix together flour, baking soda, baking powder, salt, sugar and cinnamon.
Beat the egg yolks with the regular milk or buttermilk, butter and vanilla.
Combine the dry ingredients into the egg mixture.
Beat the egg whites until stiff peaks form.
Add a small amount of the egg white into the batter to lighten it up, then fold in the remainder.
Be careful not to overmix.
Heat waffle iron.
Grease lightly and spoon enough batter to nearly cover the surface.
Batter will spread once you close the waffle iron.
Cook until done.
Serve with your favorite waffle toppings.
Cheddar Pear Pie


Ingredients:
fresh pears, sugar, cornstarch, salt, cheddar cheese, all-purpose flour, butter, margarine, sugar, salt

Directions:
In a bowl, combine pears, sugar, corn starch and salt.
Pour into pastry shell.
Combine topping ingredients until crumbly; sprinkle over filling.
Bake at 425° for 25-35 minutes or until crust is golden and cheese is melted.
Cool on a wire rack for 10 minutes.
Serve warm.
Store in the refrigerator.
Salmon Fillets over Couscous


Ingredients:
olive oil, salmon, lime, butter, salt, black pepper, garlic powder, water, salt, butter, couscous, diced tomato, feta cheese, green onion

Directions:
Preheat the oven to 350 degrees F.
Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lime over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter. Wrap in the foil and bake for 25 to 30 minutes. Serve on a bed of couscous.
House Seasoning: Combine all ingredients in a bowl.
Couscous: Combine water or chicken stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Add diced tomatoes, crumbled feta, and green onions. Remove from heat, cover and let stand for 5 minutes.
Uncover, fluff with a fork, and serve hot or cold.
Fresh Tomato Chili Sauce
Category: side-dish
By Janet Larsen

This is a sweet chili sauce made according to an old family recipe. It is great on hamburgers, and pot roast. If you don't can the sauce in jars, it can be refrigerated.

Ingredients:
35  fresh tomatoes, peeled, seeded and chopped
3  fresh hot chile peppers, seeded and chopped
4  red bell peppers, cored, seeded and cut into 2-inch pieces
1 large onion, chopped
2 cups apple cider vinegar
⅓ cup fresh lime juice, or amount to taste
1 cup white sugar
1 cup packed brown sugar
1 tablespoon salt, or amount to taste

Directions:
Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste. Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

Prep time: 35 mins
Cook time: 4 hrs
Total time: 4 hrs 35 mins
Yields: 4 quarts

Calories: 30.5
Fat: 0.1 g
Carbohydrates: 7.1 g
Sugars: 6.1 g
Dietary fiber: 0.8 g
Protein: 0.6 g
Sodium: 76.6 mg
Rose Petal Jam
Category: side-dish
By Crystal McChesney

A delightfully sweet tart jam. An extraordinary gift for any occasion.

Ingredients:
8 ounces fresh rose petals, white base trimmed off
2 cups white sugar, divided
⅓ cup juice of 2 lemons
3 cups water
1 (1.75 ounce) package powdered fruit pectin

Directions:
Toss the rose petals, lemon juice, and 1 cup sugar together in a bowl until the petals are evenly coated. Let stand at room temperature overnight. Bring the water to a boil in a saucepan over medium-high heat. Stir in the rose petal mixture and reserved 1 cup of sugar; stir until the sugar has dissolved. Reduce the heat to medium-low, and simmer 20 minutes. Increase the heat to medium-high, and return the mixture to a boil for 5 minutes. Stir in the pectin, and boil for 1 minute. Pour the jam into 4 sterilized half-pint jars. Seal with rings and lids, and store in a cool dark place.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 day
Yields: 4 half-pint jars

Calories: 49
Carbohydrates: 12.7 g
Sugars: 12.5 g
Sodium: 0.7 mg
" Atkins Friendly" Cheesecake


Ingredients:
butter, cinnamon, nutmeg, Splenda sugar substitute, cream cheese, Splenda sugar substitute, sour cream, vanilla, eggs

Directions:
FOR THE CRUST:, Preheat oven to 350°F., Put 1 1/2 cups of almonds in blender and grind to medium/ fine texture., Add 1/3 cup of vanilla flavored whey protein powder., Add 4 tablespoons of melted butter., Add 1 tablespoon of cinnamon and 1 tablespoon of nutmeg., Add about 3 tablespoons of Splenda and blend., Spray pie dish with non-stick spray and pour in mixture., Use your hands to make the crust., Cook for 12- 15 minutes., Let cool., FOR THE CHEESECAKE:, Heat oven to 325<U+FFFD>°F., Put cream cheese in a large bowl and mix until smooth., Beat in Splenda and sour cream and mix well., Beat in vanilla., Beat in eggs one at a time., Beat until very smooth, NO lumps., Pour into crust and put in oven with a pan of water on the lower rack., Bake 1 hour., Chill before eating.
Carrot Muffins With Raisins and Dried Pineapple


Ingredients:
eggs, buttermilk, canola oil, honey, vanilla, carrots, dried currants, papaya, pecans, dried mango, papaya, whole wheat flour, all-purpose flour, baking soda, ground cinnamon, nutmeg, salt

Directions:
Preheat the oven to 375°F.
Grease 18 muffin cups, set aside.
In a large bowl, beat the eggs.
Add buttermilk, oil, honey and vanilla and mix together until well blended.
With a wooden spoon, stir in the carrots, raisins, pecans and pinepple.
In a small bowl, mix together the flours, baking soda, cinnamon and salt.
Gently fold the dry ingredients into the carrot mixture and mix until just blended (don't overmix].
Spoon the batter into the muffin cups, filling to the top.
Bake for 25 minutes, or until the muffins spring back when lightly pressed.
Let cool for five minutes in the tins, then transfer to a cooling rack.
Low-Fat Cream of Celery Soup With Garlic, Curry & Herbs


Ingredients:
celery, vegetable broth, onion, minced garlic cloves, fresh thyme, dried thyme, cornstarch, skim milk, bay leaf, curry powder

Directions:
In a medium non-stick saucepan, combine celery, onions, garlic and vegetable broth.
Bring to a near boil over medium-high heat; reduce to medium-low, cover and cook 12 to 15 minutes, or until celery becomes tender.
Meanwhile, place the cornstarch in a small bowl and gradually whisk in the milk until well blended.
Whisk milk mixture into the saucepan.
Whisk in the fat-free liquid creamer.
Pour the soup into a blender or food processor and process for several minutes until pureed or to your desired consistency.
Return the soup to saucepan and add bay leaf, thyme and curry; cook over medium heat, stirring constantly 4 to 5 minutes, or until soup thickens.
Season to taste with salt and freshly ground black pepper.
Easy Lobster Risotto
Category: uncategorized
By SusieQ88

Something I made that was inspired by Mario Batali. It goes well as a side dish along with sauteed salmon.

Ingredients:
1 ½ medium onions
1  carrot, roughly chopped
1  bay leaf
1 pound live lobsters
½ cup extra-virgin olive oil
2 tablespoons tomato paste
1 ½ cups Arborio rice
1 cup dry white wine
salt and ground black pepper to taste
¼ cup finely chopped Italian parsley
2 tablespoons unsalted butter

Directions:
Coarsely chop 1 onion. Finely chop remaining 1/2 onion. Bring 3 quarts of water to a boil in a large pot, and add coarsely chopped onion, carrot, and bay leaf. Prepare an ice bath. Plunge the lobsters into the boiling water and cook for 2 minutes. Remove and submerge in the ice bath for 1 minute, then drain and set aside. Keep the lobster cooking liquid warm over low heat. Combine olive oil, finely chopped onion, and tomato paste in a deep, 10- to 12-inch skillet and cook over medium heat until onion is softened but not browned, 8 to 10 minutes. Add rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add wine, then add a 4- to 6-ounce ladleful of the lobster cooking liquid and cook, stirring constantly, until the liquid is absorbed. Continue stirring and adding the liquid a ladleful at a time, waiting until the liquid is absorbed each time before adding more, for 15 minutes. Meanwhile, remove the lobster meat from the shell, leaving the claws whole, and chop the tail meat into 1-inch pieces. Toss the lobster into the rice and continue cooking until the rice is tender and creamy but still al dente, about 2 minutes. Season with salt and pepper. Remove from heat; add parsley and butter, and stir vigorously. Serve immediately.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 775.7
Fat: 34.4 g
Saturated fat: 7.7 g
Carbohydrates: 78.3 g
Sugars: 4.1 g
Dietary fiber: 2.5 g
Protein: 25 g
Cholesterol: 79 mg
Sodium: 418.6 mg
Old Time Beef Stew


Ingredients:
beef stew meat, shortening, Worcestershire sauce, minced garlic clove, onion, bay leaf, salt, sugar, paprika, pepper, carrots, potatoes, flour

Directions:
In a dutch oven brown stew meat in hot shortening, turning often making sure all sides are very brown.
Slice onion very thin and pull apart rings.
Add 2 cups hot water, Worcestershire, garlic, onion, bay leaf, salt, sugar paprika and pepper. Cover and simmer 1 1/2 hours, stirring occationally to keep from sticking.
Remove bay leaf.
Peel and quarter carrots.
Peel and slice potatoes into 2 inch pieces.
Add carrots, potatoes and pearl oinoins on top of beef in dutch oven.
Sprinkle with additional salt and pepper. Cover and cook 30-45 minutes low/medium heat, or until vegetables are tender.
Slowly blend 1/3 cup cold water into 3 tablespoons flour.
In dutch oven push vegetables to one side and slowly stir flour mixture into the other side with liquid. Cook and stir all ingredients until bubbly.
Add frozen peas, stir and cook three minutes longer.
Shrimp & Mango Salad in Crispy Parmesan Bowls


Ingredients:
parmesan cheese, medium shrimp, mango, avocado, tomatoes, pancetta, fresh parsley, sour cream, mayonnaise, salt, pepper

Directions:
Heat a large skillet over medium-high heat.  Once preheated, sprinkle 3/4 c of the Parmesan cheese in an even layer, forming a circle that is about 6 inches in diameter.  Cook the Parmesan on one side until the bottom begins to turn light golden brown and you can easily slide a spatula underneath without compromising the shape of the circle.  Carefully remove the Parmesan from the pan with the spatula.  Immediately drape it cooked-side down over one of the ramekins, gently pressing down and around the sides of the ramekin to form a bowl.  Allow the cheese to cool and harden for one minute.  Repeat with the remaining cheese and form 5 more bowls.
In a large bowl, Add the shrimp, mango, avocado, tomato, pancetta, parsley, sour cream and mayonnaise.  Stir well to combine.  Season with salt and pepper, to taste.
Spoon the shrimp salad into each Parmesan bowl.  Garnish with parsley.
Enjoy!
Spinach Torttellini Soup


Ingredients:
onion, garlic, olive oil, reduced-sodium chicken broth, water, sugar, salt, pepper, diced tomatoes

Directions:
In a large saucepan,  saute onion, and garlic in oil until tender., Add the broth, water, sugar, salt, and pepper, and bring to a boil., Add tortellini, cook 7-9 minutes or unttil tender, stirring occasionally., Reduce heat, stir in tomatoes, and spinach, and heat through., Just before serving, sprinkle with Parmesan cheese.