xiaoxl/recipe_data huggingface dataset:
Mashed Pumpkin


Ingredients:
onion, garlic cloves, cumin seed, calabaza squash, salt

Directions:
Heat oil in a saucepan and fry onions until translucent.
Add garlic and fry until light golden brown.
Add cumin seeds and fry until they begin to pop and release their aroma. (About 30 seconds].
Mix in the pumpkin and saute for 1-2 minutes.
Add 1/4 cup water. Cover and lower heat to med low. Cook for about 10 minutes or until tender.
Remove lid and mash pumpkin with fork or potato smasher thingy:-]until smooth.
Add salt if using. If water is not yet absorbed, cover and simmer until water is absorbed.
Remove pot from heat and serve as a side dish with rice or roti.
Simple Miso Soup


Ingredients:
vegetable broth, tofu, miso, scallion

Directions:
First, soak sea weed in warm water for 5-10 minutes. Chop. Use however much you'd like. A pinch or a small handful.
Simply heat 1 cup vegetable broth over medium-high heat. Add chopped tofu. Cook for 3-4 minutes.
Place a spoonful of Miso (adjust amount to your taste.] in a small bowl. Using a ladle, pour some of the heated broth into the bowl and gently whisk to combine. Remove broth from heat. Ladle into individual bowls, add Miso and see weed.
*Do not cook Miso paste. Not only will it turn gritty but it will kill the live cultures! Poooor cultures.
B-52 Ice Cream Pie


Ingredients:
unsalted butter, chocolate ice cream, Kahlua, vanilla ice cream, irish cream, vanilla ice cream, chocolate curls

Directions:
Place crumbs in a bowl and with a fork, stir Stir in butter until evenly moist.
Firmly press over bottom up and sides of a 9inch pie plate.
Place in freezer to cool about 20 minute.
Place chocolate ice cream in large bowl, and cut into small chunks and drizzle Kahlua overtop.  Mix as best you can.
Spoon into cooled crust and spread evenly.
Place 4 cups vanilla ice cream in large bowl, and cut into small chunks and drizzle Irish Cream overtop.  Mix as best you can.
Dollop over chocolate layer then evenly spread over top. Freeze until top is firm about 15 minute.
Place 2 cups vanilla ice cream in a large bowl, and cut into small chunks and drizzle frozen orange juice concentrate and orange liqueur overtop.  Mix as best you can.
Dollop over irish cream layer, then evenly spread over top.
Tightly cover with plastic wrap and freeze until firm, about 4 hours.
Rigatoni With Feta, Tomatoes, Artichokes and Kalamata Olives


Ingredients:
rigatoni pasta, olive oil, dried oregano, garlic cloves, green onion, canned tomatoes, flat leaf parsley, lemon juice, kalamata olives, feta cheese

Directions:
Heat a large pot of water for boiling pasta, add salt as desired.  Cook Rigatoni to package instructions. (may take up to 13 minutes]  Drain.
In the mean time.
Heat oil in a large nonstick skillet over medium high heat.
Add garlic, green onions & oregano; sautee 60 seconds or longer until  green onions, soften slightly. Careful not to burn the garlic.
Add tomato, artichoke hearts, 1/2 of parsley, and lemon juice; Stir to combine, simmer until  heated through.  About 5-7 minutes. Add Kalamata olives, toss to coat and warm through. Can simmer longer until tomatoes are tender. NOTE: Do not add the kalamata olives too soon, the heat tends to make them taste off, to me.
Add rigatoni to the tomato mixture and 3/4 cup cheese, toss gently.
Top with remaining 1/4 cup cheese, if desired and  parsley.
Serve immediately.
Jalapeno Creamed Corn Casserole
Category: side-dish
By ALMOSTEXACTLY

Corn casserole with a spicy kick.

Ingredients:
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (8.5 ounce) package corn muffin mix
1 cup sour cream
½ cup unsalted butter, melted
¼ cup diced pickled jalapeno pepper slices
1 pinch salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Stir together whole kernel corn, cream-style corn, muffin mix, sour cream, melted butter, jalapeno peppers, and salt in a large bowl until combined. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 376
Fat: 22 g
Saturated fat: 12.1 g
Carbohydrates: 43.1 g
Sugars: 3.7 g
Dietary fiber: 3.8 g
Protein: 5.6 g
Cholesterol: 43.8 mg
Sodium: 833.5 mg
Funny Pie


Ingredients:
sugar, butter, margarine, eggs, flour, vanilla, pecans, chocolate

Directions:
Preheat oven to 350-degrees F., Grease 8-inch pie pan., Combine sugar and butter and mix well in a large bowl., Add eggs, then flour, cocoa and vanilla, stirring well after each addition., Stir in pecans., Pour mixture into pie pan., Bake for 20-25 minutes or until set., Cool and garnish with whipped cream and chocolate, if desired.
Singapore Noodles


Ingredients:
large shrimp, boneless skinless chicken breast, green onions, carrot, lime juice, soya sauce, water, garlic, ginger, curry powder, salt, fresh coriander

Directions:
Separate noodles, then soak according to package directions.  If noodles soften before you need them, drain and toss with a little vegetable oil.
Rinse shrimp under cold water.  Pat dry. Cut chicken in half lengthwise, then slice into strips. Slice onion into 1 inch pieces.  Slice carrot into julienne strips. Thinly slice pepper.  In small bowl, stir lime juice with soya sauce, water, 1 Tbsp oil.
Heat remaining oil in large pan or wok over med-high heat. Add chicken and fry until lightly golden (3 minutes]. Add shrimp, carrot, red pepper, garlic, and ginger.  Sprinkle with curry powder and salt.  Stir often until shrimp turn bright pink, 3 minutes. Add drained noodles, then lime mixture.  Stir often, separating noodles, until hot, and noodles turn yellow, 2 minutes. Remove from heat and stir in onions and coriander.
If you want the dish to have more spice add a little hot sauce.
Enjoy!
Gluten-Free Brownies


Ingredients:
cocoa powder, baking powder, salt, stevia, sugar, eggs, vanilla, butter

Directions:
Preheat oven to 350 degrees. Grease 8x8 pan.
In a medium bowl, mix first 5 ingredients.
In a separate mixing bowl, beat the eggs, vanilla, sugar and Stevia. Scrape down the bowl as the Stevia can cling to the sides. Should be thicker and almost a custard color.
In a 2 cup glass, liquid measure cup microwave the butter and chocolate chips together 15 seconds at a time, stirring in between each 15 seconds. Continue until smooth and completely melted but not boiling or overheated. It should be warm enough that there are no lumps of chocolate left (approximately a total of 1 minute].
Slowly add chocolate mixture to the egg mixture, beating on low speed. Scrape down the sides. Start mixer again on low speed and slowly add the dry ingredients until well combined.
Pour into prepared 8x8 pan and bake for 25-35 minutes.
Livestrong Banana Bread


Ingredients:
butter, sugar, eggs, buttermilk, baking soda, flour, bananas, salt, vanilla

Directions:
Preheat oven to 350 degrees.
Cream butter, sugar, eggs, bananas and vanilla together into a lovely, ooey-gooey mess.
Mix the buttermilk and soda together and add to the sweet, creamy banana mess.
Gradually add the flour and salt and mix well.
Add chopped nuts.
Pour into a greased and floured loaf pan and bake for one hour or until center is cooked.
Lobster Newburg
Category: seafood
By PATTY5

Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead.  This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.

Ingredients:
2  egg yolks, beaten
½ cup heavy cream
¼ cup butter or margarine
2 tablespoons dry sherry or madeira
½ teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
¾ pound cooked lobster meat, broken into chunks

Directions:
In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil. Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 Servings

Calories: 320.4
Fat: 25.3 g
Saturated fat: 15 g
Carbohydrates: 3.5 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 19.3 g
Cholesterol: 234.5 mg
Sodium: 757.2 mg
Amazing Oven Roasted Potatoes
Category: side-dish
By Shannon Skeeters Fecho

With these potatoes, you wont miss the loads of oil in regular fried potatoes. Golden on the outside, tender on the inside.

Ingredients:
6  potatoes, cut into chunks
2 tablespoons olive oil
1 teaspoon seasoned salt
1 teaspoon salt
1 teaspoon cracked black pepper

Directions:
Preheat oven to 400 degrees F (200 degrees C). Rinse and dry potatoes with a paper towel and transfer to a large bowl. Add olive oil, seasoned salt, salt, and black pepper; mix well. Spread potatoes on a baking sheet. Bake in preheated oven for 30 minutes, turning potatoes occasionally. Continue baking until potatoes are tender and golden brown, about 30 minutes more.

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

Calories: 205.5
Fat: 4.7 g
Saturated fat: 0.7 g
Carbohydrates: 37.6 g
Sugars: 1.7 g
Dietary fiber: 4.8 g
Protein: 4.4 g
Sodium: 553.5 mg
Rhubarb Iced Tea
Category: drinks
By Soup Loving Nicole

Homemade iced tea infused with rhubarb for a sour kick and beautiful color.

Ingredients:
8 cups water, divided
4 cups chopped rhubarb
3  family-size tea bags
4  fresh mint leaves
1 cup white sugar
3 tablespoons lemon juice
ice cubes

Directions:
Bring 4 cups of water to a boil. Add rhubarb, cover, and simmer for 30 minutes. Remove from heat. Stir in tea bags and mint leaves. Cover and let steep for 30 minutes. Combine sugar and lemon juice in a pitcher. Strain rhubarb and tea mixture over the sugar. Discard the solids. Using a wooden spoon, stir tea until sugar has dissolved. Add remaining 4 cups of water to the pitcher and stir again. Serve over ice.

Prep time: 10 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 1 gallon

Calories: 55.5
Fat: 0.1 g
Carbohydrates: 14.1 g
Sugars: 12.9 g
Dietary fiber: 0.6 g
Protein: 0.3 g
Sodium: 8.1 mg
Penne Con Gorgonzola E Pomodoro


Ingredients:
extra virgin olive oil, onion, garlic cloves, Italian plum tomatoes, fresh basil, butter, gorgonzola, penne pasta, parmesan cheese

Directions:
Heat olive oil in heavy large skillet over medium heat.
Add chopped onion and garlic and saute until translucent, about 8 minutes.
Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes.
Meanwhile, using spoon, beat butter with Gorgonzola cheese until blended.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot.
Whisk Gorgonzola cheese mixture into tomato sauce.
Add sauce to pasta and stir to coat.
Season with salt and pepper. Sprinkle with Romano cheese and serve.
Chewy Chocolate Chip Bars


Ingredients:
butter, margarine, brown sugar, flour, eggs, brown sugar, vanilla, flour, baking powder, salt, walnuts, chocolate chips

Directions:
Pastry: In a small bowl mix together margarine and brown sugar until creamy, stir in flour.
Pat into the bottom of a greased 9x13" pan and bake 350° for 10 minutes.
Let cool.
In a medium bowl beat together eggs and brown sugar until well blended, mix in the vanilla, flour, baking powder, salt and nuts, spread evenly over pastry, sprinkle with chocolate chips and bake 350° for 20-25 minutes until top is golden.
Cut into bars.
Trail Mix Bars


Ingredients:
rolled oats, oats, dried cranberries, raisins, chocolate chips, flax seed, cashews, brown sugar, honey, butter, cinnamon, vanilla extract, salt

Directions:
Homemade granola bars. I kinda just threw a bunch of stuff together and they came out great. So I'm going to share the recipe.  These are also gluten free ( I use gluten free oats].
Preheat oven to 350 F.
Mix all ingredients in a bowl until well combined. Press into a parchment lined 9x13 pan. Bake for 18-20 minutes or until edges start to brown. Remove and let cool. Cut into bars or squares.
(TIP: Leave a lip of parchment paper over the bars so when you remove from pan to cut you can just lift out with the parchment].
Slow Cooker Chicken Taco Soup


Ingredients:
onion, chili beans, black beans, whole kernel corn, tomato sauce, beer, diced tomatoes with green chilies, cheddar cheese, sour cream, tortilla chips

Directions:
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Indian Chicken Curry I
Category: world-cuisine
By Kristi Martinez

My friend's father, who is from India, showed me how to make this! It's delicious! Serve with hot cooked rice and veggies if desired; make sure that you do NOT eat the cloves, the flavor is too strong!

Ingredients:
8  bone-in chicken breast halves, skinless
salt and pepper to taste
1 tablespoon olive oil
2  onions, peeled and quartered
1 teaspoon finely chopped fresh ginger root
1 teaspoon crushed garlic
1 tablespoon hot (Madras) curry powder
1 (15 ounce) can tomato sauce
1 (10 ounce) can coconut milk
4  whole cloves
4 pods cardamom
1  cinnamon stick
salt to taste

Directions:
Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside. Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder. Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together. Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

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

Calories: 304.8
Fat: 15.3 g
Saturated fat: 9.6 g
Carbohydrates: 9.8 g
Sugars: 5.1 g
Dietary fiber: 2.8 g
Protein: 33 g
Cholesterol: 81.1 mg
Sodium: 442.6 mg
Italian Quinoa, Chicken and Roasted Veggie Salad


Ingredients:
quinoa, chicken broth, water

Directions:
Quinoa cooking directions. Rinse quinoa under cool running water for 2 minutes in a fine mesh strainer. Set aside. Place a large non-stick skillet over medium high heat. Toss quinoa into skillet and shake to distribute. Shake and toss quinoa occasionally for 5 minutes or until it is slightly brown and has a toasty aroma. Remove quinoa to a 2 quart saucepan. Add broth and water. Heat to boiling, cover, reduce heat and simmer on lowest temp until liquid is absorbed, about 15 minutes. Remove from heat. Let stand 10 minutes and fluff. OR Put toasted quinoa and liquids in a microwave rice cooker and cook on HIGH for 15 minutes. Let stand 10 minutes and fluff. Comes out perfect every time! TOASTING IS NOT NECESSARY BUT ADDS A FABULOUS FLAVOR TO THE DISH. I RECOMMEND NOT SKIPPING THIS STEP!
Spread thawed vegetables out onto a large baking sheet and sprinkle with salt and pepper. Roast in a pre-heated 375 degree oven for 15 minutes or until slightly browned.
Transfer quinoa to a large bowl. Add roasted vegetables and chicken. Stir to combine well.
Add dressing in small amounts, stirring to combine, until desired consistency is reached.
Garnish with grated Parmesan/Romano cheese blend.
Candy Corn Layered Pudding


Ingredients:
sugar-free instant butterscotch pudding mix, skim milk, sugar-free instant vanilla pudding mix, skim milk, Cool Whip Free, Cool Whip

Directions:
You'll need 8 martini glasses or similarly shaped dessert dishes.
Prepare the butterscotch pudding, adding brown food coloring if desired.  Scoop 1/4 cup pudding into the a martin glass.  Chill 10-15 minutes.
When the pudding has set up a bit, make the vanilla pudding.  Add yellow food coloring to get a nice yellow "candy corn" color.
Gently spoon 1/2 cup pudding over the butterscotch pudding.  Chill until ready to serve.
Thaw Cool Whip as directed on package.  Top pudding with Cool Whip and candy corn.  Serve.
White Hot Chocolate


Ingredients:
half-and-half cream, cinnamon stick, ground nutmeg, vanilla extract, ground cinnamon

Directions:
In a saucepan combine 1/4 C of cream, vanilla chips, cinnamon stick, and nutmeg.  Stir over low heat until chips melt completely.
Discard the cinnamon stick.
Add remaining cream, stir until heated through.
Remove from heat, add extracts.
Sprinkle each serving with ground cinnamon (optional] and serve.
Enjoy!
Homemade English Muffins
Category: bread
By SER

You can't make a true homemade English muffin without using bread flour. It gives the muffins the chewy texture you identify with and love. I've tried many recipes with both AP and bread flour, and this is the best of them all.

Ingredients:
21 ounces white bread flour (4 1/2 cups)
2 ¼ teaspoons instant dry yeast
2 teaspoons kosher salt
14 ounces lukewarm whole milk
2 tablespoons white sugar
2 tablespoons butter, softened
1 large egg, at room temperature, slightly beaten
¼ cup semolina, or as needed

Directions:
Place flour into a large mixing bowl. Sprinkle yeast on one side of the flour and salt on the other side. Add milk, sugar, butter, and egg; mix to make a soft dough. Turn dough onto a lightly floured surface and knead until soft, smooth, and stretchy, about 10 minutes. Place dough into a large oiled bowl. Cover and let rise in a warm place until double the size, about 1 hour. Deflate the dough and divide into 16 pieces. Press each into English muffin rings. Sprinkle both sides with semolina and let rest another 30 minutes. Preheat a griddle to 400 degrees F (200 degrees C), or a heavy-based frying pan over low heat. Cook the muffins on the preheated griddle or pan until an instant-read thermometer inserted into the center of a muffin reaches 200 F (93 degrees C), 7 to 10 minutes per side.

Prep time: 25 mins
Cook time: 15 mins
Total time: 2 hrs 10 mins
Yields: 16 muffins

Calories: 182
Fat: 2.9 g
Saturated fat: 1.4 g
Carbohydrates: 31.9 g
Sugars: 3 g
Dietary fiber: 1.1 g
Protein: 6.3 g
Cholesterol: 17.6 mg
Sodium: 266.6 mg
Peanutty Apple Love


Ingredients:
apples, peanut butter

Directions:
Slice apple (6 oz = 1 medium apple].
Put 2 tablesppons of peanut butter in a little bowl.
Microwave peanut butter until "runny".
Dip apple slices into peanut butter and enjoy.
(This is just as wonderful with room temp peanut butter.].
Lemongrass Iced Tea


Ingredients:
lemongrass, water, sugar, lemon wedge

Directions:
Coarsely chop the bottom 4 inches of the lemongrass stalks.
Trim the tops, remove the outside leaves, and save for garnish.
In a small saucepan, bring to water to a boil.
Add in tea bags and chopped lemongrass; remove from heat and let steep for 10 minutes.
Strain; sweeten to taste with sugar, refrigerate until ready to serve.
Fill tall chilled glasses with ice; pour the tea over the ice.
Garnish each glass with a lemongrass top and a lemon wedge.
Easy Imitation Crab Salad


Ingredients:
cooked rice, hard-boiled eggs, mayonnaise

Directions:
Combine imitation crabmeat, rice, and eggs in a large bowl., Stir in mayonnaise. If salad seems dry add more mayo., Cover and refrigerate 4 hours or overnight.
Brennan's Cajun Seasoning Mix


Ingredients:
salt, paprika, garlic powder, ground pepper, onion powder, cayenne pepper, dried thyme, dried oregano

Directions:
Combine ingredients in a small bowl and mix thoroughly., Can be stored in airtight container for up to a month.
Egg Salad with Relish
Category: salad
By Pam Beihoff-Nau

Traditional egg salad with relish and a couple surprises. Hot sauce adds just a little kick to this traditional recipe. Feel free to make additional changes.

Ingredients:
8  hard-boiled eggs, finely chopped
¼  sweet onion (such as Vidalia®), finely chopped
1 cup mayonnaise
2 tablespoons dill pickle relish
1 tablespoon prepared yellow mustard
1 dash hot sauce, or more to taste
salt and ground black pepper to taste

Directions:
Combine eggs and onion in a bowl. Add mayonnaise, relish, mustard, and hot sauce. Mix until ingredients are well combined. Season with salt and pepper. Chill in the refrigerator for 2 hours before serving.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 278.6
Fat: 27.2 g
Saturated fat: 4.9 g
Carbohydrates: 2.1 g
Sugars: 1.1 g
Dietary fiber: 0.2 g
Protein: 6.7 g
Cholesterol: 222.4 mg
Sodium: 295.8 mg
Kossmans Devils Food Cake


Ingredients:
sugar, shortening, eggs, flour, cream of tartar, salt, milk, vanilla, baking soda

Directions:
cream lard and sugar
add eggs.
add vanilla
salt and milk.( i add vinegar or lemon juice  to milk it activates  baking soda about teaspooon].
sift flour once then measure.
last all dry ingredients and sift together
add dry ingredients to wet ingredients
bake 350  degrees 30 minutes.
Protein Powerhouse Baked Oatmeal
Category: breakfast-and-brunch
By The Fugacious Dowager

Healthy, delicious, cheap. It freezes fantastic, but you probably will not get the chance to do that. As a protein powerhouse that travels well, it is ideal for breakfast on the run and for lunch boxes.

Ingredients:
4 cups oats
1 ½ cups nonfat dry milk powder
¾ cup brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon  (Optional)
1 ½ teaspoons salt
1 teaspoon baking powder
1 cup milk
4  eggs
½ cup oil
2 teaspoons vanilla extract
1 cup dried cranberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper. Mix oats, milk powder, brown sugar, baking soda, cinnamon, salt, and baking powder together in a bowl. Whisk milk, eggs, oil, and vanilla extract together in a separate bowl; stir into oats mixture just until mixed. Fold cranberries into oats mixture; spoon into prepared baking dish. Bake in the preheated oven until oatmeal is set, about 40 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 9x13-inch baking dish

Calories: 338.6
Fat: 13 g
Saturated fat: 2.6 g
Carbohydrates: 44.8 g
Sugars: 24.5 g
Dietary fiber: 3.4 g
Protein: 11.8 g
Cholesterol: 66.6 mg
Sodium: 657.3 mg
Broccoli & Shrimp Casserole


Ingredients:
onion, bell pepper, garlic, Velveeta Mexican cheese, fresh broccoli, cooked rice, butter, shrimp, salt, black pepper, parmesan cheese

Directions:
Cook Broccoli in microwave until barely tender, drain and set aside.
In dutch oven saute onion, bell pepper and garlic in butter over medium heat until tender.
Add shrimp and cook for approximately 5 minutes or until pink.
Add cheese and soup and heat until melted.
Add cooked rice and seasonings and mix well.
Place cooked broccoli in 9x13 pan.
Spread shrimp mixture on top of broccoli.
Sprinkle with bread crumbs and parmesean cheese.
Bake covered at 350 degrees for 20 minutes then uncover and bake an additional 10 minutes or until slightly browned on top.