xiaoxl/recipe_data huggingface dataset:
The Ultimate Sweet Potato Casserole


Ingredients:
sweet potatoes in syrup, unsalted butter, brown sugar, cinnamon, ground cloves, miniature marshmallows, pecans

Directions:
1. Preheat oven to 375 F.
2. In large mixing bowl, combine sweet potatoes, butter, sugar, cinnamon, and clove.  With an electric mixer or potato masher, whip mixture until fluffy.
3. Grease a 9- or 10-inch pie pan or casserole dish. (I needed a larger dish.] Layer sweet potato mixture and marshmallows in the following manner:  Spoon half the potato mixture into the pie pan; smooth over; spread 1 cup marshmallows over mixture; cover marshmallows with remaining puree.
4. Bake for 30 minutes. Remove dish from oven, sprinkle top evenly with remaining marshmallows, pecan, and coconut.  Return dish to oven and bake 15 to 20 minutes longer, or until marshmallows and pecans are golden brown and lightly toasted.
Skinny Chunky Monkey Cookies


Ingredients:
bananas, peanut butter, applesauce, vanilla, oatmeal

Directions:
"Beat the bananas using a mixer or whisk until smooth.  Add in all of the other ingredients, mix well, and let sit for 20 minutes.  Drop by the heaping teaspoonful onto a cookie sheet and bake at 350F for 10-12 minutes.  I use the silicon baking sheets (if you don't have one, they are worth every penny!]."
Coq Au Vin (Chicken With Wine)


Ingredients:
chicken broth, fresh parsley, fresh parsley leaves, fresh thyme, bay leaf, bacon, boneless skinless chicken thighs, unsalted butter, cremini mushrooms, garlic cloves, tomato paste, all-purpose flour

Directions:
Note: If using fresh pearl onions, cut the root and stem ends, plunge into boiling water for 1 minute and then shock in ice water. When cool, peel the outer skin.
In a large saucepan, place the wine (reserve 1 T.], broth, parsley sprigs, thyme and bay leaf. Bring to a simmer and cook for about 25 minutes or until reduced to about 3 cups.
While the sauce is simmering, brown the bacon in a Dutch Oven, about 8 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Reserve 2 T. fat in a small bowl and discard the rest.
Season the chicken with salt and pepper and a little Greek Seasoning.
Add 1 T. of the reserved fat to the Dutch oven and heat until just smoking. Add 1/2 the chicken in a single layer and lightly brown for about 2 minutes per side. Transfer chicken to a plate and repeat this step with the remaining chicken and fat.
Melt 3 T. butter in now-empty Dutch oven over medium heat. When foaming subsides add the onions and mushrooms and cook about 7 minutes until lightly browned. Add garlic, tomato paste and flour and cook about 1 minute.
Remove the bay leaf.Add the reduced wine mixture to the Dutch oven, scraping the bottom to loosen the chicken bits and add 1/4 t. pepper.
At this point return the chicken and bacon to the Dutch oven and bring to boil over high heat. Then, reduce heat, cover pot and simmer for 25 minutes or until chicken is tender. Stir occasionally.
Transfer chicken to large bowl and tent with foil. Increase heat and simmer sauce until thick, about 5 minutes.
Remove Dutch oven from heat and stir in 2 T. butter and 1 T. wine. Add a little salt, return chicken to the pot and sprinkle with the minced parsley. Serve immediately over mashed potatoes.
Baking Powder Biscuits I
Category: bread
By Anne

A drop biscuit is great for people with small kitchens. So simple, but oh so good!

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup shortening
1 cup milk

Directions:
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet. In a bowl mix the flour, baking powder, and salt. Cut in the shortening until the mixture has only pea sized lumps. Add milk and mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto the prepared baking sheet. Bake for 12 to 15 minutes in the preheated oven, until golden brown.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 12 biscuits

Calories: 124.2
Fat: 4.9 g
Saturated fat: 1.4 g
Carbohydrates: 17.1 g
Sugars: 1 g
Dietary fiber: 0.6 g
Protein: 2.8 g
Cholesterol: 1.6 mg
Sodium: 189.6 mg
Greek Macaroni With Meat Sauce


Ingredients:
olive oil, onion, garlic cloves, lean ground beef, ground cloves, cinnamon, bay leaf, crushed tomatoes, tomato paste, dry white wine, salt, macaroni, parmesan cheese, butter

Directions:
In a large, deep skillet over medium high heat, warm oil.
Add onions and garlic and saute till translucent (about 5 minutes].
Add beef and brown well, breaking meat up as it cooks.
Stir in cloves, cinnamon, bay leaf, tomatoes, tomato paste and wine.  Stir, reduce heat and simmer till thick and flavors are well blended (about 1 hour].
Adjust seasonings.
Bring a large pot of water to a boil, add macaroni and cook according to package directions, or till just tender to the bite (15-20 minutes].  Drain well. (the original recipe calls for 2 lbs of pasta - this sounded like a huge amount to me, so use your own judgement regarding your own family's tastes].
Place half the macaroni on a large heated platter.  Sprinkle generously with cheese.  Place remaining macaroni on top and sprinkle again with cheese.
Melt butter in a large skillet over medium high heat till it foams and turns golden brown, stirring constantly with a wooden spoon so that it does not burn.
Pour butter over macaroni then spoon some of the meat sauce over the top.
Serve macaroni with remaining meat sauce in a bowl alongside.  Pass additional cheese and serve immediately.
Easy Banana Pudding Cheesecake


Ingredients:
prepared graham cracker crust, cream cheese, banana cream instant pudding, eggs, sugar, bananas, fresh lemon juice

Directions:
Preheat oven to 300 degrees.
Cream together cream cheese and sugar until smooth (about 2 minutes at medium speed].  Add in eggs and mix until combined.
In a separate bowl, mash up bananas.  Squeeze in the juice from the lemon and stir until combined.
Add the instant pudding and the mashed bananas to the cream cheese mixture.  Make sure you scrap down the sides of the bowl often.  Mix until combined.  Batter will be thick.
Put vanilla wafers into ziploc bag and crush.  You want to leave some of them chunky so that you'll see bits of wafer in the cheesecake.  Gently fold the wafers into the cheesecake batter.
Spread batter in to graham cracker crust.
Bake in the oven for about 55-60 minutes.
It'll be a pit puffy when you first take it out of the oven.  Don't worry, it'll all settle down as it cools.
Allow cheesecake to cool for several hours in the fridge before serving.  A great way to serve this is to top each slice with whipped cream and a slice of banana and vanilla wafer.
Enjoy!
Chocolate Peanut Butter Pie
Category: desserts
By Anna

Graham Cracker Crust with a creamy peanut butter layer, a chocolate pudding layer, and a whipped topping layer. Very good but also very rich!

Ingredients:
1 cup peanut butter
¾ cup butter
3 cups confectioners' sugar
2 (8 inch) prepared graham cracker crusts
2 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Directions:
In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts. In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm. Top pies with whipped topping when ready to serve.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 2 - 8 inch pies

Calories: 453.4
Fat: 26.4 g
Saturated fat: 11.8 g
Carbohydrates: 51.1 g
Sugars: 42 g
Dietary fiber: 1.5 g
Protein: 6.4 g
Cholesterol: 25.3 mg
Sodium: 370.7 mg
Applescotch Crisp


Ingredients:
cooking apples, brown sugar, flour, quick-cooking oats, butterscotch pudding mix, ground cinnamon, butter

Directions:
place apples in slow cooker.
combine remaining ingredients, and cut in butter, until mixture resembles course crumbs, and stir over apples.
Cover and cook on low for 5-6 hours.
Serve over ice cream.
Kale and Adzuki Beans
Category: everyday-cooking
By skymonkey

This delicious, easy to make recipe is great as a side dish, or as a main dish served over short grain brown and wild rice.

Ingredients:
1 cup uncooked adzuki beans
1 tablespoon olive oil
2 cloves garlic, peeled and crushed
6 cups roughly chopped kale
2 tablespoons water
¼ cup tamari
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper to taste

Directions:
Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30 to 45 minutes, until tender. Heat olive oil in a medium skillet over medium heat, and saute garlic about 1 minute. Mix in kale and 2 tablespoons water. Season with tamari, cumin, and coriander. Thoroughly blend in adzuki beans. Reduce heat to low, cover, and simmer about 20 minutes, until kale is tender. Season with salt and pepper.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 172.2
Fat: 3 g
Saturated fat: 0.4 g
Carbohydrates: 28.7 g
Sugars: 0.2 g
Dietary fiber: 5.8 g
Protein: 10.1 g
Sodium: 890 mg
Homemade Paleo-Style Breakfast Sausage
Category: uncategorized
By sammyc14

Paleo style! Feel free to use whichever type of ground meat you prefer. Use ground pork, chicken, or turkey.

Ingredients:
1 pound ground pork
1 teaspoon kosher salt
¾ teaspoon ground black pepper
2 teaspoons finely chopped fresh sage leaves
1 teaspoon finely chopped fresh thyme
¼ teaspoon chopped fresh rosemary
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
¼ teaspoon red pepper flakes

Directions:
Mix together ground pork, kosher salt, black pepper, sage, thyme, rosemary, nutmeg, cayenne pepper, and red pepper flakes in a bowl. Knead with hands until thoroughly incorporated. Form into 8 patties. Place patties into a skillet over medium heat; cook until browned, 8 to 10 minutes. Flip patties and continue to cook until fully cooked through, 5 to 8 more minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 patties

Calories: 118
Fat: 8.2 g
Saturated fat: 3.1 g
Carbohydrates: 0.3 g
Dietary fiber: 0.1 g
Protein: 10.1 g
Cholesterol: 36.8 mg
Sodium: 268.7 mg
Popcorn Marshmallow Kisses


Ingredients:
marshmallow creme, peanut butter, milk, salted peanuts, chocolate

Directions:
Preheat oven to 350*.
Lightly grease a cookie sheet.
In a large mixing bowl, combine marshmallow creme, peanut butter, and milk; stir until smooth.
Add popcorn and peanuts; coat evenly.
Lightly grease hands and form popcorn mixture into 2-inch balls.
Place on cookie sheet.
Bake 5 to 7 minutes.
Cool on cookie sheet at least 20 minutes.
For a festive presentation, stack the balls like a Christmas tree and drizzle with chocolate.
Seaweed and Cucumber Salad


Ingredients:
rice vinegar, sugar, soy sauce

Directions:
Bring a small pot of water to a boil.
While the water is coming to a boil, soak the seaweed in cool water for 10 minutes.
Put the seaweed into the boiling water, remove immediately, then plunge into the cold water.
Dry the seaweed, trim any rough parts, and chop.
Meanwhile, cut the cucumber in half length-wise. If there are lots of seeds, scrape them out. Slice as thinly as possible.
Mix the cucumber and seaweed.
Combine the remaining ingredients and pour over the vegetables.
Chill up to 2 hours before serving.
Greek Orzo Artichoke Salad


Ingredients:
orzo pasta, tomatoes, cucumber, red onion, garlic cloves, feta cheese, black olives, parsley, lemon juice, oregano, lemon pepper

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, garlic, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.
Chicken Tortilla Soup II
Category: soups-stews-and-chili
By Trey

Easy to make ahead and makes great leftovers too!

Ingredients:
6 tablespoons vegetable oil
8 (6 inch) corn tortillas, coarsely chopped
6 cloves garlic, minced
½ cup chopped fresh cilantro
1  onion, chopped
1 (29 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3  bay leaves
6 cups chicken broth
1 teaspoon salt
½ teaspoon ground cayenne pepper
5  boneless chicken breast halves, cooked

Directions:
In a large stock pot heat oil.  Add tortillas, garlic, cilantro and onion.  Saute for 2 to 3 minutes. Stir in tomatoes and bring to a boil.  Add cumin, chili powder, bay leaves and chicken stock.  Return to a boil, reduce heat to medium and add salt and cayenne.  Simmer for 30 minutes remove bay leaves and stir in chicken.  Heat through and serve.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 418.1
Fat: 22.3 g
Saturated fat: 3.9 g
Carbohydrates: 24.4 g
Sugars: 4.6 g
Dietary fiber: 4.4 g
Protein: 29.2 g
Cholesterol: 68.8 mg
Sodium: 796.3 mg
Potato Flan Ole


Ingredients:
mashed potatoes, instant mashed potatoes, egg, flour, cornmeal, garlic powder, black pepper, olive oil, monterey jack pepper cheese, fresh parsley

Directions:
Preheat oven to 375 degrees fahrenheit. Grease an 11-inch pie plate or an 11 x 7 inch casserole dish.
In a large bowl, mix the mashed potatoes and egg until smooth.
Add flour, cornmeal, garlic powder, pepper, and 2 tablespoons olive oil. Blend well.
Press into the bottom and up the sides of the prepared pan. Bake for 15 minutes.
Spread picante sauce over the bottom of the crust. Top with chicken, cheese, and parsley. Drizzle the remaining 2 tablespoons of oil over top.
Bake for 25 minutes. Serve hot with sour cream and guacamole.
Sweet Wonton Pillows


Ingredients:
brown sugar, unsweetened dried shredded coconut, unsalted dry roasted peanuts, sesame seeds, wonton wrappers, mint leaves, egg

Directions:
Combine the brown sugar, shredded coconut, dry roasted peanuts and sesame seeds in a bowl.
Place 1 teaspoon of filling in the center of each wonton wrapper.
Top with a mint leaf.
Brush the edges of the wrapper lightly with the lightly beaten egg.
Fold the wrapper in half diagonally over the filling to form a triangle. Squeeze out the air; pinch the edges to seal.
In a wok, heat the cooking oil for deep-frying to 350 degrees Fahrenheit.
Add the triangles, a few at a time, and deep-fry until golden brown, 1 to 2 minutes.
Remove the triangles and drain on paper towels.
Heavy on the Garlic Baked Potato Fries


Ingredients:
garlic cloves, olive oil, potatoes, cornstarch, coarse sea salt, fresh ground black pepper, garlic powder, onion powder, paprika, cayenne pepper, parsley

Directions:
Preheat oven to 440° F.(225°C].
Combine the garlic and oil in a small pan, warming it on medium heat until the garlic is fragrant, about 1 minute.
Transfer 5 tablespoons of the garlic infused oil (leaving the garlic in the pan] to the baking sheet, coating it well.
Cut the fries into wedges and drop them into simmering water(you can throw in a few garlic cloves to impart more flavor] for about 5 or 6 minutes. Lay on paper towel or napkin to dry.
Add the potatoes to the pan  with the garlic mixture, add onion powder if using, and toss to coat.
Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
Sprinkle with chopped parsley.
Serve with ketchup, mayo or sour cream. I like to mix a little ketchup and mayo together, sometimes adding a touch of bbq sauce. Yum.
Cinnamon Pull Aparts


Ingredients:
white sugar, cinnamon, butter, brown sugar, cinnamon

Directions:
Cut bicuits in fourths.
Mix white sugar and 1/4 tsp cinnamon together in a small bowl and rolls biscuits in it. Place in a greased loaf pan.
Melt butter and add brown sugar and remaining cinnamon. Pour over biscuits and bake at 350 for 35 to 40 minutes. Serve warm. Yum!
Fettuccine With Basil, Turkey and Walnuts


Ingredients:
fresh fettuccine, heavy cream, fresh basil, parmesan cheese, crushed red pepper flakes, walnuts

Directions:
Bring a large pot of water to boil.  Add fettuccine and cook 3 minutes or until almost tender.  Drain well.
To the pot, add cream, turkey  ham, basil, cheese, and red pepper flakes.  Cook over medium heat 5 minutes, stirring occasionally, until very hot and well blended.
Add pasta and walnuts and cook, tossing, 1 to 2 minutes until heated through.
Serve immediately.
Oatmeal Apple Butter Muffins


Ingredients:
rolled oats, milk, apple butter, eggs, flour, light brown sugar, baking powder, baking soda, salt

Directions:
Preheat oven to 400°.
Combine oats, milk, apple butter, and eggs.
In a separate bowl combine flour, brown sugar, baking powder, baking soda, and salt.
Mix the wet into the dry just until combined.
Spoon into muffin tin, either greased or lined, ~1/4 cup per muffin.
Bake for 20-25 minutes.
Let cool & enjoy.  These freeze well.
Butter Tart Filling


Ingredients:
brown sugar, butter, vanilla extract, vinegar, lemon juice, eggs, corn syrup, walnuts, pecans

Directions:
Preheat oven to 375 degrees Fahrenheit.
Mix the brown sugar into the melted butter.
Add the vanilla, vinegar and lemon juice.
Beat the eggs lightly and add to mixture; add corn syrup.
Sprinkle 5 or 6 raisins (or walnuts or pecans] into the bottom of each tart shell. These tarts are also delicious without anything in them.
Ladle the filling into the tart shells, filling about 2/3 of each shell.
Bake at 375 degrees Fahrenheit for about 20 minutes or until the filling is just barely set.
Cool tarts and enjoy!
Rice with Black Beans
Category: everyday-cooking
By Rebecca Tally

Good rice, beans, and tomato dish that takes about 20 minutes to prepare.

Ingredients:
1  onion, chopped
1 tablespoon vegetable oil
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can black beans, undrained
½ teaspoon dried oregano
½ teaspoon garlic powder
1 cup instant white rice

Directions:
In a large saucepan, cook and stir onion in oil until tender and translucent, but not brown.  Add tomatoes, beans, oregano and garlic powder.  Bring to boil.  Stir in rice, return mixture to a boil.  Reduce heat to simmer, and cover. Let mixture simmer for 5 minutes. Remove pan from heat and let stand 5 minutes before serving.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 servings

Calories: 79.9
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 14.4 g
Sugars: 2.4 g
Dietary fiber: 1 g
Protein: 1.6 g
Sodium: 114 mg
Smothered Collard Greens and Cabbage
Category: side-dish
By TrudyRudy

This is a wonderful variation of fried (smothered) cabbage.

Ingredients:
½ pound bacon, chopped
½ large onion, chopped
5 leaves collard greens - rinsed, trimmed and chopped
salt and ground black pepper to taste
1 teaspoon greens seasoning, divided
1 head cabbage, chopped
1 pinch white sugar

Directions:
Fry the bacon with the onion in a large skillet over medium heat until the bacon is crisp, about 10 minutes. Stir in the chopped  , sprinkle with salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir for 5 minutes. Add in the darker chopped cabbage leaves, and cook and stir until almost tender, about 5 minutes. Stir in the remaining cabbage; season with salt, black pepper, sugar, and the remaining greens seasoning. Stir well; cover and cook until tender, stirring occasionally so that the greens do not scorch, about 10 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 cups

Calories: 179.3
Fat: 13 g
Saturated fat: 4.3 g
Carbohydrates: 11 g
Sugars: 5.6 g
Dietary fiber: 4.7 g
Protein: 5.8 g
Cholesterol: 19.3 mg
Sodium: 320.3 mg
Orzo Pasta With Peas and Annatto Sage Sauce


Ingredients:
porcini mushroom, heavy cream, ground annatto seed, fresh sage, unsalted butter, fresh peas, sun-dried tomato, orzo pasta, manchego cheese, fresh parsley

Directions:
Soak the mushrooms in warm water for 30 minutes. Drain and discard the liquid.
Heat a saute pan over medium heat. Add the cream and simmer for 3 to 4 minutes. Stir in the annatto powder and sage. Continue to simmer the cream sauce for another 2 minutes. Season the annatto-sage cream sauce with salt and pepper. Keep warm.
In a different saute pan over medium heat, saute the drained mushrooms in the butter until golden brown and tender, about 4 to 5 minutes. Add the blanched peas, sundried tomatoes and orzo to the pan. Toss all the ingredients until hot. Stir in the annatto-sage cream and the grated cheese. Stir in the chopped parsley. Serve!
Cashew, Almond, Coconut Granola!


Ingredients:
old fashioned oats, cashews, coconut, brown sugar, pure maple syrup, salt

Directions:
Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut and brown sugar.
In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt.
Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Bake in one or two large rimmed baking sheets, spreading out into an even layer on each sheet.
Bake for 1 hour and 15 minutes, stirring occasionally, until golden.
Remove from the oven and transfer into a large bowl, breaking up the clumps. Add the dried fruit and mix until evenly distributed.
Store in an airtight container.
Baked Seafood Au Gratin
Category: main-dish
By HYBRID101

This was my Mom's favorite seafood recipe, she is now 88, I am 60 and this is my all time favorite seafood recipe also. I have had guests, who, when invited to dinner, specifically request this to be served.

Ingredients:
1  onion, chopped
1  green bell pepper, chopped
1 cup butter, divided
1 cup all-purpose flour, divided
1 pound fresh crabmeat
4 cups water
1 pound fresh shrimp, peeled and deveined
½ pound small scallops
½ pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
½ teaspoon salt
1 pinch ground black pepper
1 dash hot pepper sauce
½ cup grated Parmesan cheese

Directions:
In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside. In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside. In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 565.8
Fat: 34.2 g
Saturated fat: 20.6 g
Carbohydrates: 20.4 g
Sugars: 5.5 g
Dietary fiber: 0.9 g
Protein: 42.8 g
Cholesterol: 233.3 mg
Sodium: 858.9 mg