xiaoxl/recipe_data huggingface dataset:
Crock Pot Apple Pumpkin Butter (No Added Sugar)


Ingredients:
unsweetened applesauce, fresh pumpkin puree, stevia, apple pie spice, cinnamon

Directions:
Add all ingredients to a large crockpot, stirring to combine.
Set crockpot to LOW and crack the lid to let the water evaporate out. Let it cook. The idea is to cook out most of the liquid so it thickens.
After several hours (I left mine overnight], check it, stir it, taste it, adjust.
If it is still holding liquid, cook it longer, stirring, checking, tasting, and adjusting occasionally.
When it seems thickened to your preference (“spreadable” maybe], spoon it into containers for the fridge, or prepare to can and preserve…continuing to the next step --.
Bring a large canner pot to a boil and add sterilized jars.
Bring one jar and a 2 piece lid out of the hot water. Fill jars to ½” of top. With a chopstick or similar utensil, stir and move the butter around in the jar, removing air pockets and bubbles. Then, tap the bottom of the jar firmly (but don’t break it for gosh sakes!] on a towel on the countertop a few times to tamp down the butter.
Wipe any gunk off the rim and screw on 2-piece lid until finger tight. Place jar in water and repeat until the butter fills the last jar. Leftover butter can be put in a jar and into the fridge. Try to do these steps swiftly.
Cover the canner, bring water back to a boil, and process jars for 30 minutes. Remove from water carefully, and let cool.
You may hear popping as the jars cool. Leave them be! Don’t shake or jostle them for 24 hours. After that, check seals- lids should be sucked down. Any jars that didn’t seal can be refrigerated.
Olive Garden Seafood Portofino - Lower Fat!


Ingredients:
light butter, yellow onion, garlic cloves, white wine, skim milk, Shrimp Stock, cornstarch, olive oil, mushroom, linguine, fresh parsley, shrimp, crawfish, scallops, mussels, peas, broccoli

Directions:
PORTOFINO SAUCE:
Start by getting your ingredients ready. Dice the onion.
Melt butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes until onion is soft.
Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
Stir in clam juice, shrimp stock, and Old Bay Seasoning.
Stir together milk and half-and-half.  Add cornstarch to this mixture, 1 tablespoon at first.  Stir milk mixture in slowly, allowing the sauce to thicken.  Add about half at first, slowly, while stirring.
If you'd like a thicker sauce, add more cornstarch to milk mixture.  Continue to add milk mixture slowly, making sure that sauce is the desired thickness.
The sauce is now ready!  It can be store for up to one week in the refrigerator.  I like to freeze it in ice cube trays and use whenever I like.
Seafood Portofino:
Heat oil in saute pan over medium flame. Put mushrooms inches Cook 2 minutes.
Add mussels, and cook 30 seconds.
Add shrimp, crawfish, and scallops.  Cook until heated through, stirring.
Add portofino sauce; cook until bubbling throughout.
Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs, coat pasta with sauce (mussels should be open].
Ultimate Stuffed Potatoes- Freezer Friendly


Ingredients:
baking potatoes, butter, margarine, sour cream, sharp cheddar cheese, green onion, parmesan cheese, pepper, fresh chives, chives

Directions:
Preheat oven to 400 degrees.
Scrub potatoes and prick several times with a fork.
Place 1” apart on paper towels in the microwave.
Microwave on high for 5 minute Turn. Cook 10 more minutes, turning one more time.  Cool 2 minutes.
Cut potatoes in ½ lengthwise.
Carefully scoop out pulp, leaving ¼” thick shells.
Combine pulp, butter, & whipping cream and mash until fluffy (For best results, use a mixer].
Stir in sour cream and next 5 ingredients.
Spoon into shells and bake @ 400 degrees for 10 minutes.
Sprinkle with bacon and chives and serve immediately or flash freeze, wrap in plastic wrap, and use for OAMC.
Bruschetta from the Grill


Ingredients:
plum tomato, fresh basil, light olive oil, Dijon mustard, garlic cloves, salt, parmesan cheese, mayonnaise, Dijon mustard, green onions, purple onion, garlic clove, dried oregano, lite olive oil

Directions:
In a large bowl, combine the first 7 ingredients.
Cover and refrigerate for at least 30 minutes.
In a small bowl, combine the mayonnaise, mustard, onion, garlic and oregano; set aside.
Lightly brush bread with olive oil.
Grill one side of the bread slices, uncovered, over medium-low heat for 1-2 minutes or until lightly toasted.
Remove from the grill and.
Spread mayonnaise mixture over toasted side.
Grill 1-2 minutes longer on the untoasted side or until the bottom of bread is toasted.  (Mayo side will be facing up].
Spoon tomato mixture over the top of the mayonnaise mixture.
Sprinkle with parmesan cheese, as much or as little as you like and serve.
NOTE:  If you don't want the juices of the tomato mixture to soak into the bread, drain the juices before adding to the bread.  We liked it with some of the juice added to soak into the bread.
Spiced Zucchini Carrot Muffins
Category: bread
By sassbyheather

Scrumptious spiced muffin recipe and a great way to sneak zucchini and carrot into your diet!

Ingredients:
1 cup butter
1 cup white sugar
3  eggs
2 cups grated zucchini
1 cup grated carrots
3 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
½ cup raisins  (Optional)
½ cup chopped walnuts  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners. Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract. Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 21 muffins

Calories: 227.3
Fat: 11.6 g
Saturated fat: 6.1 g
Carbohydrates: 28 g
Sugars: 12.6 g
Dietary fiber: 1.3 g
Protein: 3.6 g
Cholesterol: 49.8 mg
Sodium: 254.4 mg
Dry Onion Soup Mix


Ingredients:
beef bouillon powder, black pepper, onion powder, dried parsley

Directions:
Mix all together and store in container.
1/4 cup of this = 1 envelope.
Heavenly Chicken in Sauce


Ingredients:
butter, onion, garlic, kosher salt, fresh ground pepper, cumin, cardamom, turmeric, cinnamon, nutmeg, clove, chicken breasts, unsweetened coconut milk, rice, water, olive oil, kosher salt

Directions:
Start onion and garlic cooking over med-hi heat in pan large enough to hold chicken.  Start rice according to your package directions.
Meanwhile mix together spices and sprinkle them over cubed chicken.
Add chicken to pan and cook, stirring frequently, about 8 minutes or until no longer pink.
Add coconut milk and bring to a good simmer, then turn down to med and cook for about 5 more minutes.
Taste and adjust seasonings as desired.  Serve over rice.
Light Brioche Buns


Ingredients:
milk, active dry yeast, sugar, eggs, bread flour, all-purpose flour, salt, unsalted butter

Directions:
In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.
Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.
Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
Warm Potato Salad With Brie


Ingredients:
olive oil, vinegar, Dijon mustard, red onion, camembert cheese, radishes, fresh parsley

Directions:
Cut potatoes into 1 cm cubes, spread in an 8 cup casserole dish.
Cover and microwave for 8-10 min on High.
Whisk together oil, vinegar, and mustard; stir into potatoes.
Sprinkle with onion and brie, cover & microwave for 30-40 seconds on High.
Stir gently.
Divide among 4 lettuce lined plates and garnish with radish slices and parsley if desired.
Wicked Good Veggie Chili
Category: soups-stews-and-chili
By Paulina

Everyone will love this thick, spicy chili made with textured vegetable protein (TVP), kidney beans, and all your favorite chili vegetables and spice.

Ingredients:
½ cup texturized vegetable protein (TVP)
1 cup water
2 ½ tablespoons olive oil
1  onion, chopped
6 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons ground cayenne pepper
¼ teaspoon cinnamon
1 tablespoon honey
2 (12 ounce) cans kidney beans with liquid
2 (12 ounce) cans diced tomatoes with juice
1  green bell pepper, chopped
2  carrots, finely chopped
1 bunch green onions, chopped
1 bunch cilantro, chopped
1 (8 ounce) container dairy sour cream

Directions:
Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain. Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes. Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.

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

Calories: 253.4
Fat: 11.2 g
Saturated fat: 4.4 g
Carbohydrates: 27.2 g
Sugars: 6.8 g
Dietary fiber: 8.7 g
Protein: 13.3 g
Cholesterol: 12.5 mg
Sodium: 718.4 mg
Goat Cheese Fennel Apple Salad


Ingredients:
gala apples, celery, fennel bulb, lemon juice, walnut pieces

Directions:
Remove core and slice apples., Remove core and slice fennel., Cross cut celery., Mix apples, fennel and celery with lemon juice in a stainless steel bowl., Fold in Chavrie®., Serve on a bed of baby salad and top with walnut piece.
Chile Verde Meatballs


Ingredients:
fresh onions, garlic, salsa verde, chicken broth, beer, ground cumin, sour cream

Directions:
Into a large, heavy pot, add the onion, garlic, salsa verde, broth or beer, and the meatballs.
Simmer on low for 30 minutes, stirring occasionally; add the ground cumin and simmer for 15 minutes more.
Serve with sour cream for garnish, along with rice and beans and tortillas (the sauce goes nicely on other items, too].
Note: you can also make this in your crockpot on low for 4 hours, adding in the cumin in the last 30 minutes.
Chinese Broccoli
Category: side-dish
By Somer

This is my favorite creation that combines Asian flavors with this wonderful veggie.

Ingredients:
1 bunch Gai Lan (Chinese broccoli), trimmed
2 tablespoons white sugar
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
3 tablespoons hoisin sauce
1 teaspoon minced fresh ginger root
2 cloves garlic, minced

Directions:
Bring a large pot of lightly salted water to a boil. Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes. Drain and set aside. Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes. Toss the broccoli in the sauce and serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 130.1
Fat: 4.3 g
Saturated fat: 0.6 g
Carbohydrates: 21.5 g
Sugars: 9.7 g
Dietary fiber: 2.5 g
Protein: 3 g
Cholesterol: 0.4 mg
Sodium: 705.2 mg
Ukrainian Patychky Meat on a Stick


Ingredients:
garlic cloves, water, wine vinegar, salt, pepper, curry powder, salt, pepper, eggs, onions, butter

Directions:
Cut veal and pork into 1-inch cubes and place cubes in a large bowl.
Chop garlic.
In a small bowl, mix garlic, water, wine vinegar, salt, and pepper.
Pour over meat cubes and stir.
Marinate meat cubes for at least 3 hours, or overnight, to allow flavours to blend.
Leaving about 2 inches at the bottom of each skewer, arrange pork and veal cubes alternately on wooden skewers.
Squeeze cubes together.
Continue to add meat until all the meat is used. You should fill 12 skewers.
In a shallow bowl, combine breadcrumbs, curry powder, salt, and pepper.
In a second shallow bowl, beat eggs.
Dip skewered meat cubes in breadcrumbs.
Coat with egg, then dip in crumbs again.
Gently squeeze sticks with hands to make breadcrumbs flat and sticks more rounded.
In a large skillet, heat about 1 inch of cooking oil.
Fry skewers of meat cubes, a few at a time, until meat is lightly browned.
Combine onions and butter and spread in a large shallow baking dish.
Place meat sticks on top of onions.
Bake in a 275 degree Fahrenheit oven for about 45 to 60 minutes, or until meat is no longer pink.
County Fair First Prize Blue Ribbon Lemon Bars


Ingredients:
flour, sugar, butter, sugar, baking powder, flour, eggs, lemon juice, lemons, rind of

Directions:
First Make the Base:
2 cups flour.
¼ cup sugar.
1 cup butter softened.
Preheat Oven to 350.
Cut ingredients together in a large bowl.
Pat crust into 13 X 9 inch  baking dish.
Bake for 15 minutes.
Then:
Make the Topping :
2 cups sugar.
1 tsp baking powder.
¼ cup flour.
3 eggs.
2/3 cup lemon juice.
Grated rind of 2 lemons.
Mix ingredients together in a large bowl and pour over crust. Bake another 20 minutes.
Cool, sprinkle with powdered sugar and cut into squares.
Mashed Butternut Squash


Ingredients:
unsalted butter, brown sugar, kosher salt, fresh ground black pepper, half-and-half, evaporated milk

Directions:
Preheat the oven to 400 degrees.
Cut off and discard the ends of the squash.  Peel the squash, cut them in half lengthwise, and remove the seeds.  Cut the squash into 3/4 inch cubes and place them on a baking sheet.  Add the melted butter, brown sugar, salt and pepper.  Toss all the ingredients together and spread in a single layer.  Roast for 30 minutes, or until the squash is very tender.  While roasting, turn the squash once to be sure that it cooks evenly.  Do not let it brown.
Transfer the squash and the pan juices to a large mixing bowl, and mix with an electric mixer until smooth. It should have the consistency of mashed potatoes.
Season to taste and serve hot.  If the squash is too thick, thin it with milk, orange juice or water.
Cheesy Breakfast Buns


Ingredients:
mushrooms, ham, colby cheese, eggs, pepper, spring onions

Directions:
Heat the oil in a frypan and saute the mushrooms for about 3-5 minutes or until softened, then stir in the spinach and allow to wilt and set aside mushroom mixtue.
Cut the top 1/4 off each roll and hollow out the roll, being careful not to break roll, and leave a 2cm thick crust. Reserve the tops and crumbs for another use. (Maybe breadcrumbs.].
Place the rolls on a baking tray then fold and lay a slice of ham in each roll, then divide 1/2 a cup of the cheese (leaving a 1/4 cup cheese]  between each roll. Divide the mushroom mixture between the rolls, crack an egg into each roll and sprinkle over the remaining 1/4 cup cheese.
Bake rolls in a moderate oven 180oC for 10-12 minutes or until the egg is cooked.
Sprinkle with pepper and top with finely chopped spring onions and serve immediately.
Baked Manicotti With Cheese Filling


Ingredients:
olive oil, onions, garlic clove, Italian tomatoes, tomato paste, parsley, salt, sugar, oregano leaves, basil leaves, ground pepper, eggs, all-purpose flour, salt, ricotta cheese, mozzarella cheese, parmesan cheese, eggs, salt, ground pepper, parsley, parmesan cheese

Directions:
Make sauce: In hot oil in 5-quart Dutch oven, saute onion and garlic 5 minutes. Mix in rest of sauce ingredients and 1-1/2 cups water, mashing tomatoes with fork. Bring to boiling, and reduce heat. Simmer mixture, covered and stirring occasionally, 1 hour.
Make Manicotti: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1-1/2 cups water; with electric mixer, beat just until smooth. Let stand 1/2 hour or longer. Slowly heat an 8-inch skillet. Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom.
Cook over medium heat until top is dry but bottom is not brown. Turn out on a wire rack to cool. Continue cooking until all of the batter is used. As the manicotti cool, stack them with waxed paper between them.
Preheat oven to 350 degrees. Make Filling: In large bowl, combine ricotta, mozzarella, 1/3 cup parmesan, the eggs, salt, pepper, and parsley; beat with wooden spoon to blend well. Spread about 1/4 cup filling down the center of each manicotti, and roll up.
Spoon 1-1/2 cups sauce into each of two 12-by-8-by-2-inch baking dishes. Place eight rolled manicotti seam side down, in single layer; top with five more. Cover with 1 cup sauce; sprinkle with Parmesan. Bake, uncovered, 1/2 hour, or until bubbly.
To Freeze: Line baking dish with large piece of foil; assemble as directed. Fold foil over to seal, and freeze in dish. When frozen, remove dish.
To serve: Unwrap; place in baking dish, and let stand 1 hour to thaw. Bake, uncovered, 1 hour in 350 degree oven.
*If not using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti.
Thick Beer-Cheese Soup


Ingredients:
celery, onion, flour, milk, half-and-half, mustard powder, Worcestershire sauce, black pepper, Tabasco sauce, salt, sharp cheddar cheese, beer

Directions:
Saute celery and onions in oil until transparent.
Add flour and cook about 7 mins (do not let onions get brown].
Add milk, chicken stock, mustard powder, Worcestershire sauce, pepper, Tabasco and salt.
Cook, about 45 mins on low heat.
Add the shredded cheese; mix well.
Add the beer; mix.
Heat through (do not boil].
Christmas Gumdrop Cookies


Ingredients:
brown sugar, white sugar, butter, shortening, egg, vanilla, flour, quick oats, coconut, baking soda, baking powder, salt

Directions:
Heat oven to 375°.  Lightly grease cookie sheets.
In a large mixing bowl, combine sugars, butter, shortening, egg and vanilla. Beat at medium speed until light and fluffy.
Add remaining ingredients, except gumdrops, and beat until a soft dough forms. Then add gumdrops.
Drop dough by heaping teaspoons 2-inches apart on prepared baking sheet.
Bake 7-10 minutes or until golden brown. Cook for 1 minute before removing from cookie sheets. Cool completely before storing.
Flying Biscuit Cafe Low-fat Banana Muffins


Ingredients:
bananas, sugar, low-fat vanilla yogurt, unsalted butter, vanilla extract, eggs, all-purpose flour, baking powder, baking soda, salt

Directions:
Preheat oven to 350º F.
Lightly grease a dozen muffin tins or line with paper cups.
Place bananas, sugar, yogurt, melted butter, vanilla, and eggs together in a large mixing bowl and beat with a wooden spoon until smooth.
In a second bowl sift together flour, baking powder, baking soda, and salt.
Add dry ingredients to wet and mix until just combines.
Do not overmix, or the muffins will be tough.
Fill muffin cups three-quarters of the way full.
Bake for 25 to 35 minutes.
A toothpick inserted in the center of the muffins will come out clean when they are cooked.
Remove from the oven and cool slightly before eating.
Mock Filet Mignon


Ingredients:
lean ground beef, cooked rice, onion, garlic powder, Worcestershire sauce, salt, pepper, bacon

Directions:
Combine all but bacon. Mix well with your hands. Shape into six patties. Wrap a bacon strip around each. Place on a baking sheet and cover loosely with plastic wrap. Place in freezer just until patties are frozen. Place patties in gallon freezer bag. Label and freeze.
To Serve: Thaw. Wrap a strip of bacon around the outside edges of each round patty. Fasten with a wooden toothpick. Place on an ungreased shallow baking dish and bake 450°F for 20 minutes or to desired doneness.
I will also wrap potatoes in foil to go with this meal (baked potatoes].
Easy April Fools Day Potato Salad


Ingredients:
apples, pudding

Directions:
Peel and core 4 apples.  Cut into bite size chunks.
Add vanilla pudding from pudding cups and stir until combined.
If you want a more yellow/mustard-like faux potato salad, add 1-2 drops of yellow food coloring.
Place in your favorite potato salad serving dish.
Serve and yell “April Fool!” -- .
Easy Ground Chicken Chilli


Ingredients:
water, ground chicken, tomatoes seasoned with basil garlic & oregano, kidney beans, white wine

Directions:
Place water and ground meat in large pot. Boil until meat is no longer pink.
Add garlic and herb seasoning and 1/2 of the wine. Continue to cook meat down until liquid is almost gone; approximately 10 minutes.
Add diced tomatoes and beans. Mix.
Add the rest of the wine.
Boil for 30 minutes, stirring every 5-10 minutes. Make sure there is some liquid bubbling in the pot so the contents doesn't burn. If there is not enough liquid, add some water.
Enjoy!
Mom's Stuffed Bell Peppers (No Meat)


Ingredients:
bell peppers, cooked rice, cheddar cheese, butter, onion, flour, milk, salt

Directions:
Remove tops from bell peppers (retain], remove seeds. Boil bell peppers and tops in large pan of salted water for 5 minutes. Remove, drain, cool.  Arrange in baking dish.
Mix rice with cubed cheese, set aside.
Saute onion in butter, stir in flour. Add milk, boil and stir until thick and smooth.  Remove from heat and combine with rice mixture.  Stuff bell peppers, and cover each with it's stem top.
Pour 1/4" water in bottom of pan, then bake at 350 degrees for 25-30 minutes.
Hunt's® Bruschetta Chicken Skillet


Ingredients:
fresh basil, boneless skinless chicken breasts, garlic, garlic-flavored croutons

Directions:
Stir together drained tomatoes, cheese and basil in medium bowl; set aside.
Pound chicken to 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is no longer pink in centers (165°F]. Top with croutons just before serving.
Mushroom Orzo Risotto With Pine Nuts


Ingredients:
olive oil, garlic cloves, onion, mushroom, pine nuts, orzo pasta, low sodium chicken broth, ground sage, parmesan cheese, kosher salt, ground pepper

Directions:
Heat garlic and olive oil in a medium saucepan.
When garlic "speaks", add the onion and saute until translucent.
Add the mushrooms, sprinkle with salt and pepper.
Cook mushrooms until brown and all the liquid has evaporated.
In the mean time, toast orzo in a separate pan over medium heat, until light golden.
When mushrooms are cooked, add sage, thyme, and chicken broth and bring to a boil.
Add orzo, reduce heat to med-low.
Cook until broth is absorbed (about 15 minutes] and orzo is al dente, stirring occasionally.
Add pine nuts, parmesan cheese, and parsley. Heat through until parmesan is melted and absorbed into the orzo.
Season to taste with additional salt and pepper, if necessary.
Serve immediately, with additional parmesan cheese, if desired.