xiaoxl/recipe_data huggingface dataset:
Spaghetti Squash Layered Bake #Ragu


Ingredients:
spaghetti squash, part-skim ricotta cheese, egg, salt, pepper, arugula, olive oil, onion, minced garlic cloves, red pepper flakes, Italian sausage, dry red wine, fresh mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 375 degrees.
Cut spaghetti squash in half and remove seeds.  Lay cut side down on greased baking sheet and bake in pre-heated oven till fork-tender, about 35 to 40 minutes.
While the squash is baking mix the ricotta layer and the sauce.
In a medium bowl combine the ricotta, egg, salt, pepper, italian seasoning and arugula.  Set the ricotta mixture aside .
Heat a large skillet over medium heat and add olive oil.  When oil is hot add the Italian sausage and brown, add onion and continue cooking till onion is tender and sausage is cooked through.  Add the garlic and red pepper flakes and saute for another minute.  Turn up the heat a bit and deglaze the pan with the red wine, simmer till wine is reduced by half.  Add the Ragu and bring to a simmer, then turn off heat.
Once the squash is done pull out of the oven,  it will be really hot so carefully flip over each half so that it can cool for a couple of minutes.  Once the squash is cool enough to handle use a fork to  pull the strings of squash from the skin and put into a greased 13x9 casserole dish.  Season the squash liberally with salt, pepper and a little more Italian seasoning and toss well.  Spread the ricotta mixture evenly over the top of the squash and then pour the sauce over all.   Break up the fresh mozzerella into small pieces and distribute evenly over the top and sprinkle with the parmesan.  Reduce oven heat to 350 degrees and bake casserole for 30 minutes till cheese is golden brown and bubbly.
Serve with a green tossed salad and some crusty whole grain bread. The whole family will enjoy and not even realize they are devouring something healthy!
Curried Split Pea Soup


Ingredients:
olive oil, onion, salt, pepper, garlic, vegetable broth, curry powder

Directions:
Put the olive oil in a saucepan over medium-low heat. Add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Next, add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
Add the peas, vegetable broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes.
Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.
Recipe courtesy Alton Brown, 2005.
Mexican Rice III
Category: side-dish
By ALANASMOM

This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.

Ingredients:
1 cup long grain white rice
1 tablespoon vegetable oil
1 ½ cups chicken broth
½  onion, finely chopped
½  green bell pepper, finely chopped
1  fresh jalapeno pepper, chopped
1  tomato, seeded and chopped
1 cube chicken bouillon
salt and pepper to taste
½ teaspoon ground cumin
½ cup chopped fresh cilantro
1 clove garlic, halved

Directions:
In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 6 servings

Calories: 158
Fat: 2.8 g
Saturated fat: 0.5 g
Carbohydrates: 29.1 g
Sugars: 1.6 g
Dietary fiber: 1.1 g
Protein: 3.4 g
Cholesterol: 1.4 mg
Sodium: 630.6 mg
Perfect Chicken
Category: meat-and-poultry
By Faith

Chicken stock, wine, onions, garlic, mushroom, cream, butter, herbs, lemon, and capers reduce to make a perfect sauce. Served alongside mushroom rice and asparagus; it is HEAVEN! Patience is key with the sauce. The flavors will come together beautifully if you allow them to reduce as directed.

Ingredients:
2 cups chicken broth
½ cup chopped onion
2 cloves garlic, minced
1 cup white wine
½ cup sliced fresh mushrooms, or more to taste
1 teaspoon dried rosemary
1 teaspoon dried sage
1 cup heavy cream
2 tablespoons butter
½  lemon, juiced
1 tablespoon capers, drained
½ cup cornstarch, or as needed
4  skinless, boneless chicken thighs
2 tablespoons olive oil

Directions:
Pour the chicken broth into a saucepan with the onion and garlic; bring to a boil and cook at a boil until the liquid reduces by half, about 10 minutes. Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes. Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all). Preheat oven to 350 degrees F (175 degrees C). Place the cornstarch into a shallow bowl and press the chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off excess cornstarch. Heat the olive oil in a skillet over medium heat; pan-fry the chicken thighs until they develop a golden brown crust, about 8 minutes per side. Place the chicken thighs into a 9x9-inch baking dish and pour the sauce over the chicken. Bake in the preheated oven until the sauce is bubbling and the chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of a chicken thigh should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 609.8
Fat: 42.5 g
Saturated fat: 20.5 g
Carbohydrates: 22.3 g
Sugars: 1.8 g
Dietary fiber: 0.9 g
Protein: 23.5 g
Cholesterol: 174.6 mg
Sodium: 206.1 mg
Hot Country Ham Dip


Ingredients:
cream cheese, sour cream, country ham, onion, garlic powder, butter, pecans, Worcestershire sauce

Directions:
Preheat oven to 350 degrees.
Combine cream cheese, sour cream, country ham, onion and garlic powder, place in a baking dish.
Saute butter, pecans and Worcestershire sauce and sprinkle over baking dish.
Refrigerate until serving time.
Bake for 20 minutes.
Serve hot with crackers or raw vegetables (also good served cold.].
Easy Peezy Sweet Toasted Cheese Sandwich
Category: main-dish
By inspectorGadget

I eat this for breakfast sometimes. It goes great with a cup of coffee. All you need is a toaster oven.

Ingredients:
1 (4 roll) package Hawaiian bread rolls, split
8 slices Cheddar cheese
white sugar, or to taste

Directions:
Top each bread roll half with a slice of Cheddar cheese. Toast topped rolls in toaster oven until cheese is melted, 5 to 7 minutes. Sprinkle sugar over the melted cheese.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 499.5
Fat: 18.8 g
Saturated fat: 16 g
Carbohydrates: 43 g
Sugars: 0.6 g
Dietary fiber: 2 g
Protein: 28.1 g
Cholesterol: 99.5 mg
Sodium: 563.1 mg
Keys-Style Citrus Chicken


Ingredients:
boneless skinless chicken breast halves, garlic cloves, butter, margarine, lime peel, lime juice, ground ginger, crushed red pepper flakes, orange

Directions:
In large skillet, cook chicken and garlic in hot butter over medium heat for 8-10 minutes or until chicken is tender and no longer pink, turning chicken once and stirring garlic occasionally.
In a small bowl, combine lime peel, lime juice, ginger, and red pepper; set aside. Peel orange. Reserving juice, cut orange in half lengthwise; then cut crosswise into slices. Add any reserved orange juice and the lime juice mixture to the skillet. Place orange slices on top of the chicken. Cook, covered, 1-2 minutes or until healted through.
Yogurt With Honey & Nuts


Ingredients:
walnuts, clear honey, yogurt

Directions:
measure out all the ingredients and put them into the mixing bowl.
stir the mixture will with a wooden spoon & leave it for 5 minutes
spoon the mixture into the serving bowls & serve immediately or leave in the fridge to keep cool.
Chocolate Covered Strawberries


Ingredients:
strawberries, chocolate, chocolate chips

Directions:
Melt chocolate in the microwave on 50% power, 30 seconds at a time, stirring after each interval.  (I melted mine in a teacup since I wasn't melting a ton, and it worked great!].
Choose firm strawberries for dipping -- no mushy spots or bruises!  Make sure they're completely dry after washing them.
Hold the strawberries by the leaves/stem and dip into the melted chocolate.  Place on a wax paper-covered cookie sheet, and allow to cool until the chocolate is firm.
Easy Apple Pie  for 4 Foldover


Ingredients:
apples, brown sugar, water, lemon juice, all-purpose flour, granulated sugar, salt, butter, margarine, vanilla, egg

Directions:
In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice.
Cook over medium heat, stirring occasionally, until bubbly.
Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
In small bowl, mix flour, granulated sugar and salt.
Gradually stir into apple mixture, cooking and stirring until mixture thickens.
Remove from heat; stir in butter and vanilla.
Cool 15 minutes.
Meanwhile, heat oven to 375°F
Let pie crust pouch stand at room temperature for 15 minutes.
Remove pie crust from pouch; unroll crust on ungreased cookie sheet.
Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
In small bowl, beat egg and 1 tablespoon water; brush over edge of crust.
Fold untopped half of crust over apple mixture; firmly press edge to seal.
Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.
Easy Breakfast Pie


Ingredients:
bulk pork sausage, bell pepper, onion, frozen hash brown potatoes, cheese, Bisquick, milk, pepper, eggs

Directions:
Preheat oven to 400 degrees., Grease 9x13x2-inch baking dish., Cook sausage, bell pepper, and onion in skillet over medium heat, until done., Drain., Stir together sausage mixture, potatoes, and 1 1/2 cups cheese in baking dish., Stir bisquick, milk, pepper, and eggs until well blended., Pour into baking dish,., Bake uncovered 40-45 minutes., Sprinkle with remaining cheese., Bake until cheese is melted., Cool and serve.
Cheddar Cheese Straws
Category: bread
By Carol

I won't forget the cheese straws that my mother made for my father.  The only difference was that she did not add cayenne pepper. These make wonderful hors d'oevres.

Ingredients:
2 cups all-purpose flour
2 cups shredded sharp Cheddar cheese
¾ cup margarine
1 teaspoon baking powder
¼ teaspoon cayenne pepper
½ teaspoon salt
½ cup water

Directions:
Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment paper. Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough. On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet. Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.

Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 4 dozen

Calories: 67.3
Fat: 4.8 g
Saturated fat: 1.7 g
Carbohydrates: 4.1 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 2 g
Cholesterol: 6 mg
Sodium: 103.1 mg
Chai Pumpkin Pie


Ingredients:
brown sugar, ground cardamom, ground ginger, ground cinnamon, ground cloves, salt, eggs, pumpkin puree, half-and-half

Directions:
Heat oven to 400°F.
Whisk brown sugar, cardamom, ginger, cinnamon, cloves, and salt in large bowl.
Whisk in eggs and egg yolk.
Stir in pumpkin and half-and-half until blended.
Pour filling into crust.
Bake 20 minutes. Reduce temperature to 325°F.
Bake an additional 35-45 minutes or until edges are slightly puffed and center barely moves when side of pan is gently tapped.
Cool on wire rack. serve warm or cold topped with whipped cream.
Store in refrigerator.
Best Big, Fat, Chewy Chocolate Chip Cookie
Category: desserts
By ELIZABETHBH

These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!

Ingredients:
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1  egg
1  egg yolk
2 cups semisweet chocolate chips

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Prep time: 10 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 1 1/2 dozen

Calories: 284.7
Fat: 13.9 g
Saturated fat: 8.4 g
Carbohydrates: 40.1 g
Sugars: 27.7 g
Dietary fiber: 1.5 g
Protein: 2.8 g
Cholesterol: 42 mg
Sodium: 110.7 mg
Kosher Chicken Soup with Matzo Balls
Category: soups-stews-and-chili
By Tamar Genger

Delicious herbs fill the matzo balls with great flavor, and the long-simmered soup is so good. If you make it in a pressure cooker, the chicken soup can be ready in 45 minutes.

Ingredients:
1 (2 1/2 to 3 pound) whole chicken, cut up
2 small yellow onions, diced
2 stalks celery, cut into chunks
3  carrots, cut into chunks
1 bunch fresh dill
1  bay leaf
3 quarts water
⅓ cup vegetable oil
4  eggs
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 cup matzo meal
3 quarts water, or as needed
1 teaspoon salt

Directions:
To make the soup on the stovetop, combine chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts water in a large pot. Bring the water to a boil, reduce the heat, and simmer, partially covered, for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops. Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth, cool, and refrigerate overnight. When chicken is cool enough to handle, remove the chicken meat from the bones, and chop or shred the meat; cover and refrigerate. To make the soup in a pressure cooker, add chicken, onions, celery, carrots, dill, bay leaf, and water to the pressure cooker as directed in step 1, seal the pressure cooker, and bring it up to full pressure. Reduce the heat, maintaining full pressure, and cook for 30 minutes. Allow the pressure to drop naturally. Remove chicken and vegetables from broth. Strain the broth; discard vegetables. When chicken is cool enough to handle, remove chicken meat from bones as directed in step 2. Combine vegetable oil, eggs, basil, parsley, 1 1/2 teaspoons salt, and black pepper in a bowl; mix well. Stir in the matzo meal, cover the bowl with plastic wrap, and refrigerate 1 hour. Bring at least 3 quarts of water, or as needed, and 1 teaspoon salt to a boil in a large pot. Using wet hands, gently shape the matzo mixture into balls about 2 inches across and drop them in the boiling water. Simmer for 20 minutes. Skim the fat off the chilled chicken broth and place broth in a pot over medium heat. Add salt to taste and the reserved cooked chicken, if desired (see Cook's Note). Transfer the cooked matzo balls to the chicken soup and heat to serve.

Prep time: 40 mins
Cook time: 5 hrs 20 mins
Total time: 14 hrs
Yields: 8 servings

Calories: 510.7
Fat: 40.7 g
Saturated fat: 10.1 g
Carbohydrates: 18.2 g
Sugars: 2.4 g
Dietary fiber: 1.7 g
Protein: 18.6 g
Cholesterol: 147.9 mg
Sodium: 860.1 mg
Slow Cooker Roasted Leg of Lamb
Category: meat-and-poultry
By METG

Leg of lamb coated in mustard and herbs. Put it in the slow cooker and leave it alone for a few hours. Super easy and fabulous every time!

Ingredients:
1 (3 pound) bone-in leg of lamb, or more to taste
½ cup red wine
1  lemon, juiced
2 tablespoons raw honey
2 tablespoons Dijon mustard
3 cloves garlic, minced
1 tablespoon apple cider vinegar
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon fresh cracked pepper

Directions:
Bring leg of lamb to room temperature, about 2 hours. Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker. Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 7 hrs 25 mins
Yields: 6 servings

Calories: 284.9
Fat: 14 g
Saturated fat: 6.8 g
Carbohydrates: 10.5 g
Sugars: 5.9 g
Dietary fiber: 1.3 g
Protein: 25.6 g
Cholesterol: 100.3 mg
Sodium: 464.5 mg
Cast Iron Pan-Seared Steak (Oven-Finished)
Category: meat-and-poultry
By Grif

Quick, 45-minute marinade steak, pan-seared with cast iron, finished in oven directly on cast iron skillet.

Ingredients:
2 (6 ounce) beef top sirloin steaks
2 cups orange juice
1 cup apple cider vinegar
½ cup Worcestershire sauce
2 teaspoons olive oil
1 ½ tablespoons steak seasoning (such as Fiesta Brand® Uncle Chris'), or to taste
freshly ground black pepper to taste
sea salt to taste

Directions:
Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes. Preheat the oven to 425 degrees F (220 degrees C). Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes. Heat olive oil in a cast-iron skillet over high heat. Place steaks on a clean work surface and generously rub with steak seasoning and black pepper. Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven. Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C). Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

Prep time: 5 mins
Cook time: 12 mins
Total time: 1 hr 22 mins
Yields: 2 steaks

Calories: 456.7
Fat: 15.2 g
Saturated fat: 4.5 g
Carbohydrates: 42.8 g
Sugars: 28.1 g
Dietary fiber: 0.9 g
Protein: 31.5 g
Cholesterol: 73.4 mg
Sodium: 2961.1 mg
Cashew Asparagus


Ingredients:
salted cashews, water, asparagus, butter

Directions:
In saucepan, add 1 tablespoon butter and then nuts.
Cook over medium heat stirring for 2 minutes.
Spoon to paper towels and drain.
Add to saucepan the remaining butter and cook the asparagus for 1 minute.
Add water; cover, and cook for 4 minutes.
Pour into serving dish and sprinkle with nuts.
Dutch Apple Pie with Oatmeal Streusel
Category: world-cuisine
By Ginny

The crunchy oat topping adds an extra dimension to this delicious apple pie. Try using Golden Delicious, Jonagold, or Granny Smith apples for this pie.

Ingredients:
1 (9 inch) pie shell
5 cups apples - peeled, cored and sliced
2 tablespoons all-purpose flour
⅔ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
2 tablespoons butter
¾ cup all-purpose flour
½ teaspoon ground cinnamon
½ cup packed brown sugar
¾ cup rolled oats
1 teaspoon lemon zest
½ cup butter

Directions:
Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer. To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated. Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal. Bake in preheated oven for 10 minutes. While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

Yields: 1 pie

Calories: 440.8
Fat: 20.4 g
Saturated fat: 10 g
Carbohydrates: 63.4 g
Sugars: 38 g
Dietary fiber: 3.2 g
Protein: 3.5 g
Cholesterol: 38.1 mg
Sodium: 209.8 mg
Veggie-Stuffed Macaroni and Cheese


Ingredients:
butter, paprika, nonfat milk, all-purpose flour, reduced-fat cheddar cheese, 1% fat cottage cheese, parmesan cheese, nutmeg, salt, fresh ground black pepper, broccoli florets, diced tomatoes in tomato puree

Directions:
Preheat the oven to 375°F.
Lightly coat a 9-by-13-inch baking dish with cooking spray.
Cook the pasta according to the package directions. Add broccoli the last 5 minutes to parboil. Drain and set aside.
Mix the breadcrumbs, butter, and paprika in a small bowl and set aside.
Heat 1 1/2 cups milk in a 4- to 5-quart nonstick saucepan over medium-high heat until steaming.
Whisk the remaining 1/4 cup milk and the flour in a small bowl until smooth. Add to the hot milk and cook, whisking constantly, until the sauce thickens and simmers, 3 to 7 minutes. Remove the pan from the heat.
Add the Cheddar to the white sauce and stir until the cheese is melted. Stir in the cottage cheese, Parmesan, nutmeg, salt, and pepper. Stir the pasta into the cheese sauce.
Spread half of the pasta mixture into the baking dish. Place the broccoli florets evenly on top, then the diced tomatoes. Spread the remaining pasta mixture over the tomatoes and sprinkle with the breadcrumb mixture.
Bake until bubbly and golden, 25 to 30 minutes.
Shrimp Etouffee II
Category: soups-stews-and-chili
By TEXICANTWIN

This is a very easy shrimp etouffe recipe that utilizes your microwave! I usually add four dashes of hot pepper sauce to the dish, but bring the hot stuff to the table in case someone wants a zestier dinner! This recipe is one I learned while going to school in southern Louisiana - Geaux Tigers!

Ingredients:
¼ cup margarine
½ cup chopped onion
½ cup chopped green onion
½ cup chopped green bell pepper
4 cloves minced garlic
½ cup celery, diced
½ cup chopped fresh parsley
3 tablespoons tomato paste
1 (10.75 ounce) can  condensed cream of chicken soup
1 pound cleaned shrimp
salt to taste
¼ teaspoon hot pepper sauce to taste
¼ teaspoon cayenne pepper

Directions:
In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes. Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 101
Fat: 11.2 g
Saturated fat: 2.3 g
Carbohydrates: 9 g
Sugars: 2.6 g
Dietary fiber: 1.4 g
Protein: 14.8 g
Cholesterol: 119.3 mg
Sodium: 635.6 mg