xiaoxl/recipe_data huggingface dataset:
Caribbean-Style Black Bean Soup


Ingredients:
dried black beans, onions, green pepper, garlic cloves, ham hocks, ham, ground cumin, dried oregano, dried thyme, salt, pepper, water, vinegar

Directions:
Soak beans overnight in 4 quarts water.
Drain. Combine beans, onions, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups fresh water.
Stir well.
Cover.
Cook on Low 8-10 hours, or High 4-5 hours.
For a thick soup, remove half of cooked bean mixture and puree until smooth in a blender or mash with potato masher.
Return to cooker.
If you like a soup-ier soup, leave as is.
Add vinegar and stir well.
Debone ham, cut into bite-sized pieces and return to soup.
Serve in soup bowls.
Can be topped with sour cream and fresh cilantro.
Gluten-Free Plum Pie


Ingredients:
plums, minute tapioca, sugar, cinnamon, lemon juice, sugar

Directions:
Roll one pie shell out to form a top crust.
Combine plums and tapioca; let stand 15 minutes.
Add first amount of sugar and cinnamon; stir and arrange in pie shell.
Sprinkle with lemon juice.
Moisten edges of crust with water and place rolled second crust overtop.
Trim and crimp to seal; cut slashes in top.
Sprinkle with remaining sugar and bake on the bottom shelf of a preheated 350* oven for about 1 hour.
Enjoy!
Potato Rolls
Category: bread
By Derrick Van Hoeter

I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted.

Ingredients:
2 ¼ teaspoons active dry yeast
¼ cup warm water
1 cup scalded milk, cooled
½ cup prepared mashed potatoes
¼ cup vegetable shortening
¼ cup white sugar
1 ½ teaspoons salt
1  egg, beaten
4 ½ cups all-purpose flour

Directions:
Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour. Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes. Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets. Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes. Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs 45 mins
Yields: 2 dozen rolls

Calories: 125.1
Fat: 2.8 g
Saturated fat: 0.8 g
Carbohydrates: 21.4 g
Sugars: 2.7 g
Dietary fiber: 0.8 g
Protein: 3.2 g
Cholesterol: 8.7 mg
Sodium: 166.4 mg
Toffee Chocolate Chip Brownies


Ingredients:
butter, white sugar, brown sugar, eggs, vanilla extract, flour, salt

Directions:
Preheat oven to 350 degrees Fahrenheit.  Line a 8x8-inch pan with foil; set aside.
In a double-boiler over gently simmering water, melt 1 cup chocolate chips and the butter.  Stir until smooth and all of the chips have completely melted.  Remove from, heat and cool for 5-10 minutes.
Stir in white sugar and brown sugar.  Add eggs, one at a time, stirring well to combine.  Stir in vanilla extract.
In a small bowl, sift the flour and salt.  Stir into chocolate mixture until no white streaks remain.
Fold in the remaining 1 cup semisweet chocolate chips and 1/4 cup toffee bits.  Pour batter into prepared pan.  Scatter remaining 1/4 cup toffee bits over the top.  (You can stir in 1/2 cup semisweet chocolate chips into the batter and scatter the remaining 1/2 cup semisweet chocolate chips on top of the batter, along with the 1/4 cup toffee bits, if you'd like, instead of stirring the entire 1 cup of semisweet chocolate chips into the batter.].
Bake at 350 degrees Fahrenheit for 25-28 minutes, or until top is dry and lightly browned, rotating pan halfway during baking time.
Remove pan from oven to a wire rack to cool completely.  Lift foil out of pan and set onto a cutting board.  Remove foil from large bar.  Cut into 32 brownies.
Low-Carb Dill Deli Wraps


Ingredients:
lettuce, cream cheese, fresh dill, deli ham, dill pickle spears, Accent seasoning, black pepper

Directions:
Combine cream cheese,dill,sliced olives,black pepper and Accent (if using] in a bowl. Mix well.
Spread a thin layer cream cheese mixture over each deli meat slice and center pickle over top of mixture and roll up.
Chill for 30 minutes.
NOTE: For appetizers, cut each deli wrap into 3 pieces and place on a bed of lettuce.
Frosty the Cheese Ball


Ingredients:
cream cheese, sharp white cheddar cheese, fresh chives, red bell pepper, raisins, carrot

Directions:
In processor, puree cream cheese, cheddar and seasoning mix, scraping down sides of bowl occasionally.
Pulse in chives.
Transfer to bowl, cover.
Chill 1 hour.
Meanwhile take halved red bell pepper and carefully slice a hat shape out of it, set aside.
Divide chilled cheese mixture in 1/3 and 2/3 portions.
Wrap each portion in a sheet of plastic wrap, twist ends to form into a ball.
Freeze 1 our or until firm.
Unwrap cheese balls.
With moistened hands, shape each into a smoother ball.
Stack on serving platter.
Arrange raisins for eyes and bell pepper hat on top ball.
Place baby carrot for nose.
Cut small Strip of roasted pepper for mouth, and press into place.
Wrap 2 strips of roasted pepper around neck for scarf.
Serve with slice veggies and crackers.
Cumin Dry Rub Salmon


Ingredients:
salt, black pepper, cumin, salmon fillets

Directions:
Combine dry ingredients and rub evenly over both sides of salmon.
Place salmon on grill rack coated with cooking spray.  Grill 4 minutes on each side, or until fish flakes when tested.
Corn and Red Pepper Fritters


Ingredients:
all-purpose flour, baking powder, salt, white sugar, egg, milk, butter, corn, salt

Directions:
Mix flour, baking powder, salt and sugar together in a large bowl.
Gently stir in egg, milk and melted butter.
Use a potato masher to crush about 1/3 of corn kernels.
Fold mashed kernels into batter along with the remaining whole kernels and diced pepper.
Heat oil and spoon mixture by heaping tablespoon into hot oil.
Cook for 2 minutes and turn to cook reverse side until golden brown.
Drain on paper towels and top a little sprinkle of salt.
Peking Duck Noodle Soup


Ingredients:
duck, onion, celery ribs, carrots, fresh ginger, garlic clove, black peppercorns, szechuan peppercorns, kaffir lime leaves, baby bok choy, scallion, red chili pepper, soy sauce, Thai basil, lime slice, sriracha sauce

Directions:
For the broth:
In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup.
For the duck soup:
Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.
To serve:
Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.
Cinnamon Pumpkin Streusel Pancakes


Ingredients:
all-purpose flour, whole wheat flour, light brown sugar, baking powder, salt, ground cinnamon, nutmeg, ground ginger, ground cloves, milk, canned pumpkin, egg, canola oil, vanilla extract, all-purpose flour, brown sugar, ground cinnamon, unsalted butter

Directions:
Streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.
Pancakes: In a large bowl, whisk flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a medium bowl, whisk milk, egg, pumpkin, oil, and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined.
Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel.
Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this procedure to make the rest of the pancakes.
Serve pancakes warm with maple syrup and butter.
Classic Vichyssoise
Category: soups-stews-and-chili
By 2doulas

Very simple recipe that tastes great. What could be better? Serve cold or warm.

Ingredients:
1 tablespoon butter
3  leeks, bulb only, sliced into rings
1  onion, sliced
5  potatoes, peeled and thinly sliced
salt and pepper to taste
¼ teaspoon dried thyme
½ teaspoon dried marjoram
1  bay leaf
5 cups chicken broth
¼ cup heavy whipping cream

Directions:
In a large stock pot melt butter over low heat.  Add leeks and onion, cover, and cook for 10 minutes. Add potatoes and season with salt and pepper.  Add thyme, marjoram, bay leaf and stir well.  Cover pot and continue to cook for 12 minutes. Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes. Puree soup in blender or food processor and cool. Prior to serving add cream.  If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

Yields: 4 servings

Calories: 334.1
Fat: 8.9 g
Saturated fat: 5.4 g
Carbohydrates: 59.1 g
Sugars: 5.9 g
Dietary fiber: 7.6 g
Protein: 7 g
Cholesterol: 28 mg
Sodium: 56.6 mg
Indigo's Ridiculously Good Tuna (Salad!)


Ingredients:
tuna, onion, mayonnaise, cayenne, ground black pepper, salt, dill

Directions:
Mix all ingredients.
Chill about 20 minutes.  Or, if, like me, you can't wait for tuna delicousness, dig right in!
Vegetable Salad
Category: salad
By Tina

Very tasty vegetable salad that's easy to make. I like to make it a day ahead of time to give the flavors time to get acquainted.

Ingredients:
1 (15 ounce) can peas, drained
1 (15 ounce) can green beans, drained
1 (14 ounce) can shoepeg corn, drained
1  onion, chopped
2 stalks celery, chopped, or more to taste
½ teaspoon salt
¼ teaspoon ground black pepper
¾ cup white sugar
½ cup cooking oil
½ cup red wine vinegar

Directions:
Mix peas, green beans, corn, onion, celery, salt, and pepper together in a bowl. Combine sugar, oil, and vinegar in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Pour mixture over vegetable mixture and stir to coat; refrigerate until flavors blend, 8 hours to overnight.

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

Calories: 296.5
Fat: 14.2 g
Saturated fat: 2.2 g
Carbohydrates: 39.5 g
Sugars: 23.9 g
Dietary fiber: 3.6 g
Protein: 3.8 g
Sodium: 480.7 mg
Whipping Cream


Ingredients:
"sugar"

Directions:
Whip cream on medium speed until peaks stay., Add sugar and mix., Serve on whatever calls for whipping cream.
Black-Bottom Pecan Cheesecake Pie


Ingredients:
cream cheese, eggs, sugar, vanilla extract, salt, light corn syrup, butter, pecan halves

Directions:
Preheat oven to 350 degrees.
Unrool piecrust; fit into a 9-inch pie plate according to package directions.  Fold edges under and crimp.
Microwave chocolate chip and whipping cream in a small glass bowl at Medium power 1 to 1 1/2 minutes or until chips begin to melt.  Whisk until smooth; set aside.
Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla and salt at medium speed with an electric mixer until smooth.  Pour chocolate mixture into piecrust, spreading evenly.  Pour cream cheese mixture over the chocolate layer.
Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar and remaining 1 teaspoon of vanilla.  Stir in pecans and pour over cream cheese layer.
Bake at 350 degrees for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning.  Cool completely on a wire rack.  Drizzle each slice with chocolate syrup if desired.
Craisin Cole Slaw


Ingredients:
vinegar, sugar, salt, pepper, dried cranberries

Directions:
Put cole slaw mix into bowl., Mix together the oil, vinegar, sugar, salt & pepper., Pour over cole slaw mix., Toast almonds on cookie sheet at 350 degrees for 5 minutes., Put almonds and craisins into slaw mix and toss.
Oven Pancake


Ingredients:
milk, eggs, sugar, salt, all-purpose flour, baking powder, butter

Directions:
Preheat oven to 225°C Line a jelly roll pan with parchment paper.
Lightly whip eggs: add milk, cream, sugar, vanilla sugar and salt, whip to combine.
In a separate bowl, combine all-purpose flour and baking powder. Gradually add the flour mixture into the milk mixture, whisking continuously to avoid lumps from forming.
Add melted butter, stir to combine.
Pour the batter into the prepared pan and bake for 20-25 minutes. (This pancake does not puff up like many other recipes, so expect it to cook quite flat].
Serve warm with sugar, syrup, berries and whipped cream, chocolate sauce --  or whatever you fancy!
Gelt Biscuits


Ingredients:
butter, all-purpose flour, cheddar cheese, fresh rosemary, cayenne pepper

Directions:
Place all ingredients in a food processor and pulse until dough forms into a ball.
Shape dough into a log and wrap it tightly in plasric wrap.
Chill the dough for at least 2 hours or overnight.
Preheat oven to 350 degrees F and line a baking sheet with parchment paper,.
Slice log into 1/4 inch coins (5mm] and place on baking sheet.
Bake until golden brown, 15-18 minutes.
Cool and store in an airtight container.
Microwave Peach Jam With Orange Liqueur


Ingredients:
granulated sugar, lemon juice

Directions:
Place peaches and sugar in a deep 8 cup microwavable container.
Stir in lemon juice.
Microwave, uncovered, on High (100%] for 7 minutes, stirring twice.
Microwave uncovered, on High for 12 to 15 minutes or until mixture will form a gel, stirring every 4 minutes.
Stir in liqueur.
Ladle into sterilized jars and process 5 minutes in boiling water.
Creamy Carrot, White Bean, and Pear Soup


Ingredients:
butter, leek, water, chicken broth, carrots, pear, fresh rosemary, dried rosemary

Directions:
Melt butter in heavy medium saucepan over medium heat. Add leeks and sauté until tender, about 10 minutes. Add 2 cups water, carrots, beans, pear and rosemary; bring soup to boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.
Purée soup in 2 batches in blender until smooth. Return to saucepan; Thin with more broth or water to desired thickness. Season to taste with salt and pepper.
Can be doubled.
Glazed Chocolate-Sour Cream Cake


Ingredients:
eggs, sour cream, sour cream, instant coffee, hot water, butter, margarine, Cool Whip Topping, strawberry, raspberries

Directions:
Grease and flour 2 (9-inch] round cake pans.
Line bottoms of pans with wax paper.
Prepare cake mix as directed on package, substituting 1 cup of the sour cream for all of the water.
Stir in 2 tablespoons of the instant coffee.
Spread batter into prepared pans.
Bake as directed on package.
Cool 10 min.; remove from pans.
Immediately remove wax paper.
Cool completely on wire racks.
Dissolve remaining 1 tablespoons instant coffee in water.
Melt dipping chocolate as directed on container.
Stir in butter, dissolved instant coffee and remaining 2 tablespoons sour cream; mix until well blended.
Place 1/3 cup of the chocolate mixture in medium bowl; gently stir in whipped topping.
Place 1 cake layer on serving plate.
Spread with whipped topping mixture.
Top with second cake layer.
Pour remaining warm chocolate glaze mixture over top of filled cake, allowing it to drip over sides.
Pile berries on top of cake.
Refrigerate 30 minute or until chocolate glaze is set.
Store leftover cake in refrigerator.
Homemade Chocolate Walnut Brownies
Category: uncategorized
By California Walnuts

Walnuts really make the difference with this simple homemade treat. Rich and delicious!

Ingredients:
¾ cup butter
¾ cup chocolate chips
⅔ cup unsweetened cocoa powder
1 ½ cups sugar
1 cup flour
½ teaspoon baking powder
½ teaspoon vanilla extract
4 each eggs
¾ cup chopped walnuts

Directions:
Preheat oven to 350 degrees. Butter a 9"x9" square baking pan. In a double boiler over low heat, melt butter and chocolate chips together and remove from heat. In a separate bowl, combine dry ingredients. When the chocolate/butter mixture has cooled a little whisk in the eggs and vanilla. Note: it is important to cool the chocolate/butter mixture or the eggs will cook. Add the dry ingredients and whisk to combine. Stir in the chopped walnuts. Pour batter into prepared baking pan. Bake for 40-45 minutes or until a knife inserted into center comes out clean.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 12 servings

Calories: 367
Fat: 21.6 g
Saturated fat: 10.5 g
Carbohydrates: 43.4 g
Sugars: 31.1 g
Dietary fiber: 3 g
Protein: 5.5 g
Cholesterol: 85.1 mg
Sodium: 125.1 mg
Daube French Style


Ingredients:
boneless beef chuck roast, olive oil, dried thyme, dried marjoram, mild paprika, dried parsley, garlic cloves, onions, bay leaves, Worcestershire sauce, soy sauce, carrots, water

Directions:
"Heat oil in a large heavy pot, with a tight fitting lid, such as a dutch oven over medium heat.  Trim the large pieces of fat from the roast and apply salt and pepper to taste.  Brown on all sides in hot oil.  Turn down the heat to low.  Add the rest of the ingredients to the pot and mix lightly.  Turn roast over.  If the liquid does not cover the roast, add water to cover.  Cover and cook for 1.5 hours.  Uncover and check liquid level and turn roast over.  If liquid is low, add a bit of water, enough to reach 1/2 way up the roast.  Cover and continue to cook for 1.5 hours.  Uncover and check for doneness.  The meat should be very tender.  If not, cover and cook for 1/2 hour more."
Air Fryer Steak Jerky
Category: appetizers-and-snacks
By thedailygourmet

This jerky takes some time to prepare, but the result is a worthy jerky contender.

Ingredients:
1 pound beef sirloin steak, cut into thin strips
¼ cup reduced-sodium soy sauce
1 tablespoon steak seasoning
1 ½ teaspoons brown sugar
1 teaspoon Worcestershire sauce
½ teaspoon liquid smoke flavoring
skewers

Directions:
Combine steak strips, soy sauce, steak seasoning, brown sugar, Worcestershire sauce, and liquid smoke in a resealable plastic bag. Marinate for at least 8 hours, or overnight. Measure skewers to fit across the air fryer basket, slightly overlapping the edge. Trim off excess length. Preheat the air fryer to 200 degrees F (95 degrees C) for 10 minutes. Thread beef strips onto skewers, leaving room in between each strip, while the air fryer is preheating. Air fry for 2 hours. Adjust cooking time as most air fryers have a maximum setting of 30 minutes. Rearrange the skewers during the reset time. Reduce temperature to 180 degrees F (80 degrees C). Air fry for an additional 15 minutes. Remove strips to a paper towel-lined storage container. Seal. Allow to rest overnight before serving.

Prep time: 10 mins
Cook time: 2 hrs 15 mins
Total time: 18 hrs 25 mins
Yields: 4 servings

Calories: 147.3
Fat: 4.5 g
Saturated fat: 1.6 g
Carbohydrates: 4.1 g
Sugars: 2.1 g
Dietary fiber: 0.2 g
Protein: 21.4 g
Cholesterol: 38.9 mg
Sodium: 1276.6 mg
asparagus with mushrooms


Ingredients:
canned chicken broth, dried morel, pancetta, asparagus, shallots, arugula, olive oil, lemon juice, parsley

Directions:
heat chicken broth to simmer in small pot.
remove from heat, add morels and soak for 30 minutes drain, reserving 1 c broth.
in skillet cook pancetta until crisp, remove and drain.
add some oil to skillet.
add asparagus, shallots, morels and cook about 5 minutes.
add the broth ans simmer until crisp tender, 5 minutes.
arrange arugula on plate, sprinkle with3 tbsp oil& lemon juice.
add asparagus to center of plate, top with pancetta, remaining olive oil, parsley, salt& pepper to taste.
Sweet Potato Empanadas


Ingredients:
cream cheese, unsalted butter, unbleached all-purpose flour, salt, unsalted butter, cumin, salt, black pepper, egg, cold water

Directions:
Dough: Cream the cream cheese and butter in a large bowl using an electric mixer at medium speed.
When well mixed, add the flour and salt in two or three additions and continue to mix just until the dough comes together.
Turn out the dough and knead a few times to form a cohesive ball.
Wrap the dough in plastic wrap and chill it for at least three hours and up to a few days.
Filling: Peel the yams and slice them into equal-sized chunks.
Rinse the yams off and place them in a medium pot with about two inches of cold water.
Bring to a boil, and then simmer until tender. 15 - 25 minutes depending on the size of the yams.
When you can slide a knife easily into the yams, remove from heat and drain.
Add butter, cumin, salt and a few grinds of black pepper and mash together until smooth.
Chill filling until cool. If you make the filling right after the dough, they will both be ready at the same time, or you can cover and keep in the fridge for a few days.
Assembly:Preheat the oven to 450 degrees F.
Divide dough in half. Roll out one half to 1/8" thickness. This will be easier if the dough has only chilled for three hours, but if it has been overnight, it is still possible, just a little harder. Do not let the dough set out a room temperature.
Cut out circles using a 3" biscuit cutter or a glass.
Place your dough rounds on a cookie sheet, separating layers with waxed paper. Continue with the other dough half. The remainders can be re-rolled once to no ill effect. The dough rounds can be used right away, or kept wrapped in plastic in the fridge for up to two days.
Place about a teaspoon of filling in a dough round and fold in half. Pinch the edges together to form the empanads. There is no need to seal the edges with anything other than your fingers, although the tines of a fork make an interesting design.
Place each filled empanada on a cookie sheet lined with a Silpat about one inch apart.
Make the egg wash by beating the egg with the water.
Brush the egg wash on each pastry being sure to cover the entire empanada.
Make a small slit in the top of each empanada with a sharp paring knife.
At this point, I like to chill the empanadas for an additional 10 minutes to be sure that they keep their shape in the oven.
Bake each tray at 450 degrees for 10-12 minutes until they are golden. Cool on racks.
New Potatoes With Lemon Thyme Dressing


Ingredients:
new potatoes, white wine vinegar, lemon juice, Dijon mustard, shallot, scallions, parsley, olive oil, paprika, scallion top

Directions:
Steam or cook potatoes until just tender.
Cool slightly and slice into quarters or chunks, and place in a serving bowl.
Combine dressing ingredients, whisking in oils gradually until thoroughly blended.
Pour dressing over warm potatoes, tossing gently until combined.
Sprinkle potatoes with paprika and scallion tops.
Creamed Shrimp and Spaghetti


Ingredients:
spaghetti, olive oil, garlic cloves, cayenne pepper, all-purpose flour, milk, salt, parsley flakes, broccoli

Directions:
Once shrimp are cleaned and de-veined, set them aside in a bowl.
Bring a large pot of water to a boil.  When boiling, add a teaspoon of salt and throw in the pasta.  Cook exactly 8 minutes.
While the pasta is cooking, make the sauce.  In a huge skillet, heat the oil, crushed garlic, and cayenne over medium heat until the garlic is tender, but NOT BROWN!
Whisk in the flour and 1/2 teaspoon salt.  Cook for about 2 minutes.
Gently whisk in the milk.  Bring the skillet to a boil and allow the sauce to cook for one minute, whisking constantly.
Reduce heat to low and add the shrimp, parsley flakes, and broccoli. Cook thoroughly until the shrimp is hot and the broccoli is tender.
Drain the cooked pasta and put it directly into the big skillet with the sauce, tossing to coat.  Serve!