xiaoxl/recipe_data huggingface dataset:
Pizza Crescents


Ingredients:
hot sausage, tomato paste, water, mozzarella cheese

Directions:
Preheat oven to 350°F.
In a small saute pan, brown the sausage, and set aside to cool slightly.
In a bowl, mix together the tomato paste and the water, and set aside.
Unroll the crescent dough and split apart the triangles.
Spread about 1 teaspoon of the tomato paste on each of the crescents dough triangles.
Carefully sprinkle each with sausage crumbles and cheese (make share not to over fill them].
Gently roll the crescents, place them on a baking sheet, and bake for 20-30 minutes or until golden brown.
These are great it you serve them with warm pizza or pasta sauce for dipping.
Enjoy!
Mom's Kimchi Egg
Category: breakfast-and-brunch
By Jacob0206

My mom makes this dish all the time, and it tastes better and better each time! Even better, just two basic ingredients is all it takes! Garnish with rice!

Ingredients:
2 tablespoons vegetable oil
1 cup kimchi, or to taste
2  large eggs, beaten

Directions:
Heat oil in a skillet or wok over medium heat. Cook kimchi in hot oil until softened, about 2 minutes; add eggs. Cook and stir eggs and kimchi together until the eggs are set, 2 to 3 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 eggs

Calories: 207.5
Fat: 18.8 g
Saturated fat: 3.7 g
Carbohydrates: 3.5 g
Sugars: 1.4 g
Dietary fiber: 0.9 g
Protein: 7.5 g
Cholesterol: 186 mg
Sodium: 567.7 mg
Chicken, Walnut and Red Grape Salad With Curry Dressing


Ingredients:
curry powder, light mayonnaise, plain nonfat yogurt, mango chutney, fresh ginger, chicken breasts, red seedless grapes, green onion, walnuts, lettuce leaves

Directions:
Stir curry powder in a small skillet over medium heat until fragrant, about 30 seconds.  Transfer to a medium bowl.  Add mayonnaise, yogurt, chutney, ginger and orange peel.  Whisk to blend.  Stir in chicken, grapes, green onions, and walnuts.  Season salad to taste with salt and pepper.
Place one lettuce leaf on each of 4 plates.  Top each lettuce leaf with salad.  Garnish each plate with grape clusters.
Quick Chicken Wrap up for One


Ingredients:
flour tortilla, chicken breasts, mushroom, low-fat cheddar cheese

Directions:
Place deli meat on tortilla., Arrange mushrooms on top., Sprinkle cheese over all., Microwave 30 seconds or until cheese starts to melt and tortilla is warm., Roll up and enjoy!
Waldorf Salad III
Category: salad
By COBRA

This creamy Waldorf Salad boasts the addition of golden raisins, fluffy whipped cream and tangy lemon and orange juices to the usual apples, celery and mayonnaise.

Ingredients:
3  Granny Smith apples, cored
3  Red Delicious apples, cored
2 cups mayonnaise
¼ cup white sugar
3 tablespoons lemon juice
3 tablespoons orange juice
2 cups whipped cream
6 stalks celery, finely diced
1 cup golden raisins

Directions:
Dice apples with skin still on.  Place in a bowl of water with a little lemon juice to keep them from turning brown. In a large bowl, whisk together the mayonnaise, sugar, lemon juice and orange juice.  Fold in the whipped cream. Drain the apples and add to the mayonnaise mixture, along with the celery and raisins.  Stir until ingredients are evenly coated.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 to 10

Calories: 507.5
Fat: 42 g
Saturated fat: 7.7 g
Carbohydrates: 35.4 g
Sugars: 27.2 g
Dietary fiber: 3 g
Protein: 1.9 g
Cholesterol: 28.7 mg
Sodium: 319.3 mg
Steamed Salmon with Broccoli and Shallots
Category: main-dish
By Cinderella

This steamed salmon dish is simple, tasty, and wholesome. Serve over brown rice or quinoa.

Ingredients:
1 tablespoon olive oil
1  shallot, thinly sliced
1 clove garlic, minced
2 (8 ounce) salmon fillets
salt and ground black pepper to taste
2 cups fresh broccoli
1  lemon, cut in half

Directions:
Heat olive oil in a large skillet over medium heat. Add shallot and garlic and cook until soft and fragrant, about 3 minutes. Sprinkle salmon fillets with salt and pepper on both sides. Place fillets, skin-side up, in the skillet; cook for 4 minutes. Flip salmon skin-side down and spread shallot and garlic over top. Add broccoli around the fillets, stirring to coat in oil. Squeeze lemon halves over salmon and broccoli. Cover the skillet and steam until salmon is cooked through and flakes easily with a fork, about 5 minutes.

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

Calories: 445.3
Fat: 20.5 g
Saturated fat: 3.8 g
Carbohydrates: 16.8 g
Sugars: 2.4 g
Dietary fiber: 5.2 g
Protein: 52 g
Cholesterol: 100 mg
Sodium: 205.9 mg
Banoffee (Banana Toffee) Pie
Category: desserts
By Tara

An absolutely decadent banana-toffee pie, recreated after a trip to England. This is a fairly common dessert in Britain, with layers of banana, gooey caramel, and whipped cream on a graham crumb crust. It's very sweet, so a small piece goes a long way! The cooking time may seem long, but that is simply the condensed milk caramelizing on the stove. Top with chocolate curls if desired.

Ingredients:
1 (14 ounce) can sweetened condensed milk, or more to taste
1 (9 inch) prepared graham cracker crust
3  bananas, sliced
1 cup heavy cream
2 tablespoons white sugar

Directions:
Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed. Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling. Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour. Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 4 hrs 20 mins
Yields: 1 pie

Calories: 459
Fat: 22.9 g
Saturated fat: 11.1 g
Carbohydrates: 60.2 g
Sugars: 46.7 g
Dietary fiber: 1.6 g
Protein: 6.2 g
Cholesterol: 57.4 mg
Sodium: 244.6 mg
Sesame Broccoli


Ingredients:
sesame seeds, broccoli, coarse sea salt

Directions:
Place sesame seeds in a small, dry skillet and toast, shaking the pan frequently, until lightly browned. Set aside to cool.
Rinse the broccoli and separate the florets from the stalks, reserving the stalks for another use.
Arrange the florets in a vegetable steamer basket or steamer insert. Bring about 1 inch of water to boil in a deep, wide pot. Lower the steamer into the pot, making sure it rests above the water. Cover and cook the broccoli until tender, 4 to 5 minutes.
Transfer the cooked broccoli to a serving bowl and drizzle with the sesame oil.
Add sea salt to taste, and sesame seeds and stir to combine. Serve immediately.
Easy-Peasy Chilled Asparagus


Ingredients:
asparagus, lemon

Directions:
Cut Asparagus approximately 3 inches off the ends., Steam until cooked but still somewhat firm., Drain water., While still warm,drizzle bottle dressing over top., Let it cool for a few minutes ., Slice lemon into thin slices., Arrange Asparagus decoratively on platter with lemon slices and chopped parsley., Cover with plastic wrap and chill for at least 2 hours.
Tracy's Pancakes


Ingredients:
butter, unbleached white flour, whole wheat flour, sugar, baking powder, salt, egg, milk

Directions:
Melt butter.
Combine dry ingredients.
Beat together melted butter, egg and milk.
Stir wet ingredients into dry until just combined.
Batter may be lumpy.
Heat a pan or griddle over medium-high heat until hot.
(An electric griddle is great for these. Set at about 350 F.] Brush pan or griddle with vegetable oil.
Pour batter by 1/4 cupfuls onto pan.
Cook until bubbles form.
Turn and cook until bottom is golden.
Art's Roast Beef - Anderson, Indiana (Copycat)


Ingredients:
rump roast, water, tomato sauce, onion, green peppers, crushed red pepper flakes, salt, garlic, oregano, anise seed

Directions:
Bake roast in 350 degree oven until done (usually an hour& a half to two hours].
Put water, sauce, onion, green pepper and spices in crockpot and allow them to cook on low while beef is baking.
When beef is done, slice and put in crockpot with sauce.
Let beef cook in sauce for 2 hours.
Serve on french bread.
Carrot Zucchini Muffins


Ingredients:
all-purpose flour, whole wheat flour, oatmeal, brown sugar, salt, baking powder, cinnamon, ginger, ground cloves, eggs, vanilla, carrot, zucchini, orange zest, applesauce, crushed pineapple, coconut, raisins, pecans

Directions:
Preheat oven to 350 degrees.
Grease muffin pans.
In a large bowl combine flours, oatmeal, brown sugar, salt, baking powder, cinnamon, ginger and cloves.
Stir in raisins and nuts.
Set aside.
In another bowl beat eggs until frothy, stir in vanilla, carrots, zucchini, orange peel, applesauce, pinapple and coconut.
Pour egg mixture into dry mixture and stir until just combined.
Do not overmix.
Put into greased muffin pans.
Bake at 350 degrees for 25 minutes.
Garbanzo Bean Soup


Ingredients:
garbanzo beans, green chili, southern style hash browns, water, cumin

Directions:
Add all ingredients to stock pot.
Cook on medium heat for about 20-25 minutes, until potatoes are tender.
Serve in soup bowls, and sprinkle with grated cheese and serve with warm tortillas or corn muffins.
Enjoy.
Ken's Perfect Hard Boiled Egg (And I Mean Perfect)
Category: appetizers-and-snacks
By Ken

Couldn't sleep one night so I researched several ways to hard boil eggs and developed this process. While you do not taste the vinegar or salt, they both pull the skin from the eggshell so it peels easily without tearing or sticking. Family members call them 'Ken's Eggs'. Enjoy!

Ingredients:
1 tablespoon salt
¼ cup distilled white vinegar
6 cups water
8  eggs

Directions:
Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat. Add the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes. Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.

Prep time: 5 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 eggs

Calories: 71.7
Fat: 5 g
Saturated fat: 1.5 g
Carbohydrates: 0.4 g
Sugars: 0.4 g
Protein: 6.3 g
Cholesterol: 186 mg
Sodium: 947.4 mg
Tudor Style Venison and Game Sauce


Ingredients:
red wine, red currant jelly, mixed spice, sugar, honey, blackberries, butter

Directions:
Place the red wine into a saucepan; add the other ingredients and leave to stand for at least an hour (the longer the better to allow the spice to infuse].
Bring to the boil, then simmer for 5 to 10 minutes until the sugar dissolves and the sauce has a gelatinous texture.
Serve warm with your favourite game!
Peanut Butter and Banana Cookies


Ingredients:
flour, baking soda, banana, light brown sugar, butter, peanut butter, egg, vanilla

Directions:
Preheat oven to 375.
Grease cookie sheets.
Combine flour and baking soda in a small bowl.
In a medium mixing bowl, beat together banana, brown sugar, butter, and peanut butter until light and fluffy, using a mixer on medium speed.
Beat in egg and vanilla.
Gradually beat in flour mixture until a dough forms.
Shape dough into one inch balls and place them two inches apart on cookie sheets.
Using the tines of a fork dipped in flour, press a criss-cross pattern onto each cookie.
Bake cookies until edges are set, about 10 minutes.
Place cookie sheets on wire racks and cool for about 5 minutes.
Then take cookies off the sheets and cool them completely on the wire racks.
Baked Mango Sriracha Cauliflower Wings


Ingredients:
cauliflower, water, flour, salt, garlic powder, onion powder, chili powder, cayenne, black pepper, sriracha sauce, garlic powder, ginger powder

Directions:
Preheat the oven to 450 degrees F.
Chop the cauliflower into 1 1/2 -2 inch pieces. Mix everything under batter in a bowl until smooth and thick enough batter that can coat the cauliflower pieces well.(add more flour if needed]. Dip cauliflower in the batter and place on parchment lined baking sheet. Line the sheet with parchment or grease very well. Bake for 20 minutes.
Glaze:
In a pan, mix all the ingredients under glaze and heat on medium. Taste and adjust spice, sweet and tang if needed(add sugar or vinegar for extra sweet or tang]. You can also use fresh or frozen ripe mango puree + maple/sugar instead of preserves(as suggested by some readers who made these already]. Once the glaze is hot, add the baked cauliflower to it. Toss well to coat carefully and let the glaze come to a boil and thicken. 2-3 minutes. You can use a large pan that can fit all the florets or do 2 batches. do not toss/move the florets too much. Serve hot as is, with rice/grains or with any creamy cool dips like ranch. Alternatively, bring the sauce ingredients to a boil and pour over the baked cauliflower, toss to coat and serve.
Variations:
Use grape jelly or Orange preserves. Add a 1/4 cup ketchup to the glaze.
Use Barbecue sauce or sweet and sour sauce.
To make buffalo wings, mix in enough hot sauce with melted vegan butter or oil (2:1 ratio] and toss the baked cauliflower in it, bake for a few minutes and serve.
Super Lemon Ice Cream
Category: desserts
By AOSWALT

Tart and tangy ice cream that is very refreshing in the summer!

Ingredients:
2 cups heavy whipping cream
1 cup half-and-half cream
1 ⅛ cups white sugar
3 tablespoons grated lemon zest
5  egg yolks
¾ cup fresh lemon juice

Directions:
Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes. Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight. Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 12 hrs 45 mins
Yields: 10 servings

Calories: 314.5
Fat: 22.6 g
Saturated fat: 13.5 g
Carbohydrates: 27 g
Sugars: 23.1 g
Dietary fiber: 0.3 g
Protein: 3.1 g
Cholesterol: 176.6 mg
Sodium: 32.3 mg
Zucchini Cakes With Mushroom Ragout


Ingredients:
zucchini, cheddar cheese, milk, egg, cayenne pepper, olive oil, mushrooms

Directions:
Preheat oven to 400 degrees F.  Lightly coat 12 2 1/2-inch muffin cups with cooking spray; set aside.
In mixing bowl combine zucchini, muffin mix, cheese, milk, egg, and cayenne pepper; spoon evenly into prepared muffin cups.  Bake for 11-14 minutes or until golden.
Meanwhile, heat 1 tablespoon olive oil in large skillet over medium-high heat.  Add mushrooms; cook 4-5 minutes or until tender, stirring occasionally.  Season with salt and pepper.  Place roasted peppers in blender.  Cover; blend until nearly smooth.
Arrange 3 zucchini cakes on each plate with some of the mushroom and pepper sauce.
Rack of Lamb With Pistachio Pesto, Worth the Effort!


Ingredients:
pistachios, fresh thyme leave, fresh rosemary, extra virgin olive oil, coarse salt, fresh ground black pepper, lamb racks, pancetta, scallions

Directions:
Preheat the oven to 400 degrees.
Place pistachios, thyme and rosemary in a mini food processor. Add half of the olive oil and process to a paste. Season with salt and pepper to taste.
Pour half of the pistachio pesto into a small bowl, stir in remaining olive oil, and set aside to use as a sauce.
Spread some of the remaining pistachio pesto all over the lamb. Place strips of pancetta between the bones and wrap it around the meat, leaving bones exposed.
Spread rest of pistachio pesto over pancetta and place rack in a medium-size roasting pan. Roast lamb until an instant-read meat thermometer registers 130 degrees, about 40 minutes for medium-rare.
Transfer lamb to a cutting board and let it rest for 5 minutes. Spoon 1 teaspoon of rendered pancetta fat into a medium-size skillet and heat over high heat.
Add scallions and cook until softened and browned in spots, about 4 minutes.
Cut rack of lamb into 4 servings of 2 chops each and arrange on plates, along with scallions. Drizzle pistachio pesto sauce all around chops and serve at once.
Shark Bite Cocktail
Category: drinks
By sonjagroset

This is a fun cocktail that looks like ocean water dotted with blood. Perfect for Shark Week viewing parties!

Ingredients:
1 fluid ounce simple syrup
¾ fluid ounce spiced rum
¾ fluid ounce light rum
½ fluid ounce Blue Curacao
½ fluid ounce lime juice
2 cups ice cubes, divided
3 drops grenadine syrup, or as needed

Directions:
Combine simple syrup, spiced rum, light rum, Blue Curacao, and lime juice in a cocktail shaker. Add 1 cup ice, cover shaker, and shake until chilled, 10 to 15 seconds. Fill a glass with remaining 1 cup ice. Strain rum cocktail into glass. Add drops of grenadine into cocktail.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 232.9
Fat: 0.1 g
Carbohydrates: 28.6 g
Sugars: 7.7 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 3.3 mg
Five Layer  Kellogg's Bars


Ingredients:
sugar, butter, margarine, flaked coconut, walnuts, sweetened condensed milk

Directions:
In a 13 x 9 x 2-inch baking pan, stir together KELLOGG'S CORN FLAKE CRUMBS, sugar and melted butter.
With back of spoon, press mixture evenly and firmly in bottom of pan to form crust.
Layer chips, coconut and walnuts evenly over crust.
Pour sweetened condensed milk evenly over top.
Bake at 350 degrees F for 25 minutes or until lightly browned around edges.
Cool completely before cutting into bars.
Carrot Kugel


Ingredients:
carrots, nutmeg, cinnamon, eggs

Directions:
Cook carrots in a steamer until soft, about 20 minutes.
Blend carrots, agave, cinnamon, orange rind, eggs and almond flour until smooth in vita-mix.
Place mixture in a greased 8" square glass baking pan.
Bake at 350° for 1 hour, until browned around the edges and done in the center.
Serve warm out of the oven, or allow to cool, then refrigerate overnight and serve cold.
Chili


Ingredients:
ground beef, diced tomatoes, kidney beans

Directions:
Brown meat., drain fat., stir in seasoning mix, tomatoes, soup, and beans., bring to a boil over medium heat, reduce  heat cover and simmer for 15minutes.
Winter Grilled Rib Eye


Ingredients:
"olive oil"

Directions:
Purchase 2 fresh ribeye steaks approximately 10 ounces each, remove from package and pat dry. If you use frozen, thaw them completely and pat dry before the next step.
Dredge dry steaks in the Cavender's seasoning, working it into the meat with your fingers. You can use more or less Cavender's as you prefer. This seasoning contains a lot of salt so you don't want to over do it.
Next dredge them in the olive oil until well oiled on both sides and edges. Using more or less oil as preferred.
Let them rest on the counter about 45 minutes.
Preheat the electric grill until it reaches 425 degrees.
Lay the steaks on the 425 degree grill, close the lid, set the timer for 6 minutes.
After 6 minutes at 425 degrees they should be medium to medium well done depending on thickness. Cook longer (2 or 3 minutes] if you like them well done or if they are very thick.
Kitchen Sink Cookies


Ingredients:
brown sugar, white sugar, peanut butter, eggs, vanilla, rolled oats, flour, baking powder, baking soda, chocolate chips

Directions:
Preheat oven to 350 degrees.
Blend first three ingredients; add peanut butter.
Beat in eggs and vanilla.
Stir in oats and cereal.
Add flour, baking soda and baking powder; add chocolate chips and nuts.
Drop by tablespoons on ungreased cookie sheets.
Bake for 8-10 minutes.
Yield: 9 dozen.
Pumpkin Spice Cream Cheese Spread


Ingredients:
cream cheese, brown sugar, pure maple syrup, canned pumpkin, pumpkin pie spice, cinnamon, vanilla extract

Directions:
In a small bowl, beat softened cream cheese, sugar, and syrup til creamy., Add pumpkin, spices and vanilla and beat til smooth., Refrigerate for at least an hour.
Iranian Herb Fritters from SIMPLE


Ingredients:
dill, basil leaves, cilantro leaves, ground cumin, barberries, walnut halves, eggs, salt

Directions:
Place all the ingredients, apart from the oil, in a large bowl with 1/2 tsp of salt. Mix well to combine and set aside.
Put 2 tbsp of the oil into a large nonstick pan and place over medium-high heat. Once hot, add ladles of batter to the pan. Do 4 fritters at a time, if you can—you want each of them to be about 5 inches/12cm wide—otherwise just do 2 or 3 at a time. Fry for 1–2 minutes on each side, until crisp and golden brown. Transfer to a paper towel–lined plate and set aside while you continue with the remaining batter and oil.
Serve warm or at room temperature.
BUY THE BOOK HERE:
https://www.amazon.com/Ottolenghi-Simple-Cookbook-Yotam/dp/1607749165/.
Bikies Bread - AU Beer Bread


Ingredients:
self-rising flour, whole wheat flour, salt, beer, cheese

Directions:
BASIC BREAD:
Mix the flours, salt and beer ingredients together.  Grease a loaf pan and pour batter into prepared pan.  Sprinkle with the grated cheese.  Bake at 375F (200C] for 50-55 minutes or until golden brown.
SUNFLOWER & CHIVE: (Additional ingredients 1/4 cup sunflower seeds and 1 tbs dried chives].
From the basic recipe mix the flours, salt and beer together with 1/4 cup sunflower seeds and 1 tbs dried chives.  Place in a well-greased loaf pan.  Sprinkle with grated cheese.  Bake at 375F (200C] for 50-55 minutes or until golden brown.
BACON & CHEESE (Additional ingredients 3 strips (rashers] of cooked crumbled bacon, 1/8 cup shredded cheese and 1 tbs dried chives.].
From the basic recipe mix the flours, salt and beer together along with 2 strips (rashers] of bacon (crumbled], chives and extra 1/8 c shredded cheese.  Pour into a well-greased loaf pan.  Sprinkle with the remaining one strip of crumbled bacon and the other 1/8 cup of shredded cheese.  Bake at 375F (220C] for 50-55 minutes or until golden brown.
FRUITY BREAD (Additional ingredients 1/2 c chopped dried cranberries; 1/2 c sultanas (golden raisins], chopped; 1/2 c chopped walnuts; 1 tbs honey; 1/4 c flax seed; 2-4 tbs orange juice.  You will NOT need the cheese in this recipe].
From the basic recipe mix the flours, salt, and beer together along with the cranberries, sultanas (golden raisins], walnuts, honey and flax seed.  If the dough is too dry add orange juice 1 tbs at a time until the dough reaches a good consistency.  Pour into a well-greased loaf pan.  Bake at 375F (220C] for 50-55 minutes or until golden brown.
Speedy Moroccan Meatballs


Ingredients:
olive oil, onion, cinnamon stick, chopped tomatoes, cilantro

Directions:
Fry the meatballs in oil for 10 minutes, turning occasionally until cooked.
Remove meatballs from pan and set aside.
Add the onion and cook for a further 5 minutes, until soft.
Add the apricots, cinnamon and tomatoes.
Half fill the empty can with water and add to the pan, then bring to the boil and simmer for 5 minutes.
Remove the cinnamon.
Return the meatballs to the pan and coat with the sauce.
Sprinkle over the almonds and cilantro.
Tortelloni Stuffed With Prosciutto and Oyster Mushrooms


Ingredients:
olive oil, onion, prosciutto, dry white wine, tomato sauce, alfredo sauce, parsley

Directions:
In a large pot of boiling water, sprinkle ½ a teaspoon of salt. Throw in the pasta. Cook for approximately 5 minutes, and then drain the pasta.
In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onions, the prosciutto, the oyster mushrooms and the garlic. Cook for 2 minutes. Deglaze with the white wine. Add the O'Sole Mio Napolitana sauce and the O'Sole Mio Alfredo sauce. Cook 1 minute.
Add the pasta to the sauce. Add grated Parmesan to taste. Stir well. More quick and easy recipes can be found at www.osolemio.ca.