xiaoxl/recipe_data huggingface dataset:
Israeli Couscous With Pine Nuts and Fresh Parsley


Ingredients:
butter, pine nuts, shallot, israeli couscous, cinnamon stick, bay leaf, vegetable broth, salt, fresh parsley, lemon, zest of, raisins, cracked black pepper

Directions:
Melt 1 tablespoon butter in a large saucepan over medium-low heat.
Add pine nuts and stir until golden brown. Transfer to a small bowl.
Melt the remaining 2 tablespoons of butter in the same pan over medium heat.
Add shallots and saute until golden. Add couscous, cinnamon stick and bay leaf, stirring until couscous browns slightly.
Add broth and salt then bring to a boil.
Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender, about 10 minutes.
Remove pan from heat and stir in the fresh parsley, pine nuts and lemon zest.
Optional: add the raisins for a savory/sweet taste.
Season with fresh cracked black pepper to taste.
Homemade Maraschino Cherries


Ingredients:
cold water, water, sugar

Directions:
Remove pits from cherries.
Combine 8 cups water and ascorbic acid.
Stir until crystals are dissolved.
Add cherries to the solution.
Don't allow the fruit to remain more than 20 minutes.
Rinse fruit; drain well.
Combine 1 1/2 cup water and sugar.
Bring to a boil.
Stir in food coloring and add the cherries.
Reduce heat; simmer for 5 minutes.
Cool completely, allowing cherries to soak 24 hours.
Next day, bring to a boil and then stir in almond extract.
Pack hot cherries into hot jars leaving 1/2 inch head space.
Shake jars to get firm pack.
Bring syrup to a boil and ladle hot syrup into jars.
Process in water bath for 15 minutes for 1/2 pint jars.
Chocolate Strawberry Shortcake


Ingredients:
all-purpose flour, white sugar, cocoa powder, baking powder, baking soda, salt, butter, milk, strawberries, white sugar

Directions:
Preheat oven 400 degrees. Grease two 9 inch cake pans.
Combine first 6 ingredients. But in butter until mixture resembles coarse crumbs. Add milk, until just moistened.
Bake at 400 degrees for 15 minutes. Cool.
Strawberries and 1/4 C sugar, let stand 10 minutes.
Cover shortcake with strawberry mix and whipped cream. Lay shortcake on top and add remaining strawberries and cream. Drizzle with chocolate syrup.
Meatballs With Sweet & Sour Sauce


Ingredients:
minced beef, onion, apple, parsley, cold water, soy sauce, cornflour, olive oil, onion, chopped tomatoes, malt vinegar, brown sugar, fresh ground black pepper

Directions:
Mix all ingredients together for the meatballs and process in a food processor for a few seconds.
Using floured hands, form into about 20 meatballs.
Fry the meatballs until browned all over for about 10 minutes.
To make the sauce, first mix the soy sauce and cornflour in a small bowl
Sauté the onion until transparent then add the red pepper and fry for a couple of minutes.  Add the tomatoes, vinegar and sugar and season with pepper.
Simmer for 10 minutes.
Add the soy sauce mixture and cook for 2 minutes stirring occasionally until it has thickened slightly.
Blend and then sieve the sauce.
Pour over the meatballs, cover and simmer for about 5 minutes.
Serve on spaghetti.
Hold onto your meatball, in case somebody sneezes!
Amazing Apple Butter
Category: side-dish
By YUMMYNUMMY

I decided I wanted to attempt to make apple butter for the first time, so I searched everywhere for a recipe. There were so many to choose from, that I was confused on which one to pick, so I decided to take bits and pieces from a few of the best ones and come up with my own version. The result is 'Amazing Apple Butter.'

Ingredients:
10 pounds apples, quartered
4 cups unsweetened apple juice
1 cup white sugar
1 tablespoon apple cider vinegar
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
6  half-pint canning jars with lids and rings

Directions:
Combine apples and apple juice in a stockpot; bring to a boil. Reduce heat and cook at a simmer until apples are soft and mushy, 20 to 30 minutes. Spoon apples into a food mill and process into puree while discarding the cores and peels remaining in the mill. Transfer process apples to a slow cooker. Cook on High with the lid off until the moisture evaporates and the volume reduces by about half, overnight to 24 hours. Stir sugar, apple cider vinegar, cinnamon, cloves, and allspice through the apple puree. Continue cooking on High until mixture mounds on a chilled plate without any water separating from the edges, another 2 to 6 hours. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process 5 to 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Prep time: 10 mins
Cook time: 10 hrs 25 mins
Total time: 10 hrs 40 mins
Yields: 6 cups

Calories: 75.4
Fat: 0.2 g
Carbohydrates: 19.7 g
Sugars: 16.2 g
Dietary fiber: 2.3 g
Protein: 0.3 g
Sodium: 1.7 mg
Moroccan Carrot Salad


Ingredients:
garlic cloves, olive oil, paprika, cumin, pepper, red pepper flakes, parsley, cilantro, red onion, lemon juice, lemon zest, black olives

Directions:
Steam baby carrots and garlic for 10 minutes.
Mash garlic; cook in 2 Tablespoons oil with the paprika and cumin, pepper and red pepper flakes.
Add peppers.
Add carrots.
Saute for a minute.
Pour into bowl.
Add olives and herbs.
Add rest of oil and lemon juice.
Cover and refrigerate for at least one hour.
Tsiren Dakakken Nama - Nigerian Kofta


Ingredients:
lean ground beef, onion, egg, fresh coriander, nutmeg, salt

Directions:
Put all the ingredients except the oil in a large bowl and mix together with fork. Cover and refrigerate the mixture for 1 hour.
Light the barbecue fire or grill.
Divide the mixture into 12 equal portions, shaped each portion into a sausage about 5cm/2inches long, squeezing each sausage firmly to make it as compact as possible.
Brush 4 kebab skewer and push through sausage, moulding them firmly on the skewer. Brush kebab all over with oil and place on the grill. Cook kebab over the hot coal for 7-10 minutes, turning frequently.
Serve garnished with lemon slices.
Vanilla Flan With Raspberries


Ingredients:
sugar, water, eggs, vanilla, milk, sugar, raspberries

Directions:
Preheat oven to 325°F.
In a saucepan  over low heat combine 2 cups sugar and 1/2 cup water, stirring until sugar dissolves. Increase heat to high and boil without stirring until sugar caramelizes, swirling pan occasionally. Immediately pour into 2 (9-inch] pie dishes. Turn dishes, so bottom and sides are coated. Set aside.
In a large bowl whisk together eggs, egg yolks and vanilla.
Stir in whipping cream, milk and 1 1/2 cups sugar.
Divide mixture among pie dishes.
Place pie pans in a heavy baking pan, adding enough hot water to come up halfway up sides of pie dishes.
Bake for 50-60 minutes or until knife inserted in center comes clean. Remove custards from water and cool. Refrigerate overnight (*can be prepared up to 2 days ahead.].
Invert custards on platters; sprinkle with raspberries to serve.
Chickpea Broccoli Casserole


Ingredients:
chickpeas, onion, carrots, broccoli, chives, olive oil, vegetable broth, salt

Directions:
Preheat oven to 350.
In large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. Add vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add teh vegetable broth and salt, mix one last time. Transfer all ingredients to a 9 x 13 casserole dish (glass or ceramic is best]. Press the mixture firmly into the casserole. Cover with foil, bake 45 minutes. Uncover and bake for 15 more minutes. Serve it hot the day you cook it, but it tastes good cold as well.
Dreamy Low-Fat Fettuccine Alfredo


Ingredients:
unsalted butter, all-purpose flour, half-and-half, garlic clove, black pepper, nutmeg, parmesan cheese, fettuccine pasta

Directions:
Bring 4 quarts of water to a boil in a large pot over high heat. I sometimes use a ladle, fill each of four serving bowls with about 1/2 boiling water and set aside.
Meanwhile, in a large saucepan, heat the butter over medium heat until foaming.  Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes.  Whisk in the milk, half-and-half, garlic, 1/2 tsp salt, pepper and nutmeg. Bring to a simmer.
Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes.  Discard garlic, stir in Parmesan and remove from heat.
Stir pasta and remaining salt into the boiling water and cook, stirring constantly, until al dente, about 2 to 3 minutes.
Reserve 1 cup pasta cooking water, then drain pasta.
Return sauce to low heat, add 1/3 cup pasta water and the cooked pasta.  Toss until evenly coated.  Cook until sauce has thickened slightly, about 1 minute.  Add more water as needed to thin sauce to desired consistency and adjust seasonings.
Working quickly, empty the water from the warmed bowls and fill with pasta. Serve immediately.
Apple Mystery


Ingredients:
crushed pineapple, apples, sugar, lemon juice, margarine, butter, pecans

Directions:
Pour pineapple in 9x13 baking dish.
Layer apples, 1/4 cup sugar and lemon juice on top of pineapple.
Sprinkle fruit with cake mix.
top with melted butter, 1/4 cup sugar and pecans.
Bake at 350 degrees for 20 minutes, then cut into with knife so juices can rise Bake 30 minutes longer.
Very good served warm with ice cream.
Baked Apple Custard


Ingredients:
fructose, arrowroot, vanilla extract, apple

Directions:
Preheat oven to 325°F
Whisk all ingredients except  for the apple together until smooth. Divide apple slices into the bases of 2 heat-proof ramekins. Pour custard mix over the top. Bake in oven for 30 minutes or until custard is set and golden on top.
Best Banana-Nut Bread Recipe


Ingredients:
sugar, bananas, eggs, all-purpose flour, baking soda, vanilla, baking powder, salt

Directions:
Heat oven to 325°F.
Grease loaf pan with shortening, using a pastry brush.
Mix sugar, bananas, oil, and eggs in a large bowl with a wooden spoon. Stir in remaining ingredients. Pour into pan.
Bake until a wooden pick inserted in center comes out clean, 60-70 minutes.
Let cool 10 minutes, then loosen sides of loaf from pan and remove. Let cool completely before slicing.
Ron's Bread Machine White
Category: bread
By Ron Evers

This bread stays fresh longer than any 'standard' white bread we have tried.

Ingredients:
1 cup water
1 extra large egg, beaten
2 tablespoons dry milk powder
1 tablespoon white sugar
2 tablespoons vegetable oil
1 ½ teaspoons salt
1 cup bread flour
2 cups all-purpose flour
1 ¼ teaspoons active dry yeast

Directions:
Place ingredients in order suggested by your manufacturer. Select basic bread setting, normal crust.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 2 pound loaf

Calories: 90.6
Fat: 2.4 g
Saturated fat: 0.4 g
Carbohydrates: 14.2 g
Sugars: 1.4 g
Dietary fiber: 0.5 g
Protein: 2.7 g
Cholesterol: 16.6 mg
Sodium: 243.1 mg
Pan Seared Diver's Sea Scallops With Fresh Blackberry Coulis


Ingredients:
bay leaves, allspice berries, whole cloves, fine sea salt, fresh blackberries, fresh sea scallop, fine sea salt, white pepper, extra virgin olive oil, unsalted butter

Directions:
In a saucepan combine Blackberry wine, bay leaves, allspice berries, whole cloves, Serrano pepper, blackberries and dash sea salt.
Bring wine to a full boil and reduce by half.
Place Blackberry Coulis in a bowl. Discard bay leaves, allspice and cloves. Puree Coulis and strain using a fine-mesh sieve. Hold Blackberry Coulis warm for service.
Rinse scallops under cold water and pat dry. In a bowl combine Old Bay Seasoning, Cajun Seasoning, fine sea salt, white pepper and whisk in olive oil. Toss scallops until coated.
In a sauté pan melt butter, add scallops and sear 1-2 minutes per side. Do not over crowd the pan. Add Chardonnay wine and reduce by half.
Cover warm plates with Blackberry Coulis, place 3-scallops per plate.
Garnish plates with Fresh Mint Sprigs and Serrano Pepper.
Whole Wheat Pancakes With Blueberry Compote


Ingredients:
all-purpose white flour, whole wheat flour, baking powder, baking soda, ground cinnamon, coarse salt, sugar, wheat germ, soymilk, eggs, canola oil, blueberries, lemon juice, coarse salt, sugar

Directions:
To make the pancakes: Whisk together flours, wheat germ, sugar, baking powder, baking soda, cinnamon and salt in a bowl. Mix in milk, oil and eggs. Let the mix stand for 10 minutes (if batter thickens, stir in 1 tablespoon water].
To make the compote: Heat blueberries, lemon juice and salt in a saucepan over medium heat until berries begin to burst -- 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon -- 6 to 8 minutes. Transfer to a bowl.
To cook the pancakes: Coat a nonstick skillet with cooking spray and heat over medium heat. Spoon in 1/4 cup of batter for each pancake. Cook until bubbles appear. Flip and cook until golden brown -- about 2 minutes. Serve immediately or keep warm in a heated oven. Drizzle compote on to plate of pancakes.
Paula Deen Chocolate Mound Brownies


Ingredients:
butter, eggs, sugar, vanilla extract, all-purpose flour, baking powder, salt, pecans, coconut

Directions:
Preheat oven to 350.
Grease a 13x9" baking dish.
In a large saucepan, or in the microwave, melt the chocolate and butter.
Add the eggs, sugar, and vanilla, and stir well.
Stir in the flour, baking powder, and salt, and then add the pecans and coconut and stir until well blended.
Pour the batter into the prepared baking dish and bake for 30 minutes.
Cut into squares to serve.
Absolutely Amazing Ahi
Category: appetizers-and-snacks
By JULESKICKS2

This tantalizing appetizer mingles fresh ahi, avocado, cucumbers and spice and will impress the most knowledgeable food critic.

Ingredients:
¾ pound sashimi grade tuna steak, diced
½ cup diced cucumber
1  avocados - peeled, pitted and diced
¼ cup chopped green onion
1 ½ teaspoons red pepper flakes
1 tablespoon toasted sesame seeds
1 ½ teaspoons lemon juice
2 teaspoons sesame oil
½ cup soy sauce

Directions:
In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost. Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 154.7
Fat: 8 g
Saturated fat: 1.2 g
Carbohydrates: 6.1 g
Sugars: 1 g
Dietary fiber: 3 g
Protein: 15.8 g
Cholesterol: 25.5 mg
Sodium: 1227.2 mg
Salmon Patties I
Category: appetizers-and-snacks
By Sue

These salmon patties are delicious for lunch or dinner.

Ingredients:
1 (14.75 ounce) can canned salmon
1  egg
¼ cup chopped onion
½ cup seasoned dry bread crumbs
1 tablespoon olive oil

Directions:
Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together. Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon. In a  frying pan, heat olive oil. Place patties in pan.  Brown on each side, turning gently.  Drain on paper towels and serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 to 6 servings

Calories: 224.4
Fat: 10.4 g
Saturated fat: 2.1 g
Carbohydrates: 9 g
Sugars: 1.1 g
Dietary fiber: 0.7 g
Protein: 22.3 g
Cholesterol: 73.7 mg
Sodium: 522.8 mg
Apple Chips


Ingredients:
apples, apple pie spice, cinnamon

Directions:
Slice apples VERY thin and lay in single layer on parchment lined pans. I used 2 apples and it took up 2 pans.
Spray with the Pam spray coating (this allows the spice to adhere].
Sprinkle the Apple slices with Apple Pie Spice. You could also use Cinnamon, Cinnamon Sugar.whatever your taste preference. I choose to not use sugar as the sugars in the apples really concentrates as they bake.
Bake @ 200 f for approx 1.5 hours, till crispy.(I flipped the slices halfway through.].
The apples will firm up a bit more after taking from the oven.
Let cool and enjoy!
Remoulade Sauce


Ingredients:
mayonnaise, yellow mustard, creole mustard, horseradish, green onion, celery, garlic cloves, cayenne pepper, paprika, Tabasco sauce

Directions:
"Mix all ingredients well and store in refrigerator overnight."
Stuffed Chicken Breasts with Asparagus and Parmesan Rice
Category: meat-and-poultry
By maggiecp

Asparagus, ham, and cheese are stuffed into chicken breasts and served on top of cheesy tomatoes and rice.

Ingredients:
4  skinless, boneless chicken breast halves
1 tablespoon extra-virgin olive oil, or more as needed
1 cup chopped fresh asparagus
¼ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
4 slices deli ham
½ cup shredded Cheddar cheese
2 tablespoons butter, divided
2 cups chicken broth
1 tablespoon butter
1 cup uncooked white rice
1 (14.5 ounce) can diced tomatoes with onion and celery, drained
⅓ cup grated Parmesan cheese, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch. Heat the olive oil in a skillet over medium heat, and cook and stir the asparagus, garlic powder, salt, and black pepper just until the asparagus is bright green and beginning to become tender, about 5 minutes. Remove from heat. Lay each chicken breast out onto a work surface, and place a slice of ham on the flattened breast. Place 1/4 of the asparagus mixture over the ham, and top with 1/4 of the Cheddar cheese. Roll the chicken breast around the filling and secure with toothpicks or tie with cotton kitchen string; place the stuffed breasts into a 9x13-inch baking dish, seam sides down. Top each breast with about 1/2 tablespoon of butter. Bake in the preheated oven until the chicken is no longer pink and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of a stuffed breast should read 160 degrees F (70 degrees C).  Baste the stuffed chicken breasts occasionally with pan juices while baking. While chicken is baking, bring chicken broth and 1 tablespoon of butter to a boil in a saucepan. Stir in rice and tomatoes, reduce heat to a simmer, cover, and cook the rice until tender and the broth has been absorbed, about 20 minutes. Remove from heat, and let rice stand covered for about 5 minutes; stir in Parmesan cheese. Serve stuffed chicken breasts on the cooked rice.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 572.9
Fat: 24.4 g
Saturated fat: 11.8 g
Carbohydrates: 43.8 g
Sugars: 3.9 g
Dietary fiber: 2.5 g
Protein: 40.7 g
Cholesterol: 129.2 mg
Sodium: 1355.7 mg
Pina Colada Bread Pudding
Category: desserts
By Elaine Leithiser

Using up coconut milk, canned pineapple juice, and stale bread products. Serve hot with ice cream, slightly warm with whipping cream, or plain.

Ingredients:
⅔ cup flaked coconut, divided
⅓ cup dark brown sugar, or more to taste
¼ cup rum
4 tablespoons unsalted butter, melted
1 (6 ounce) can pineapple juice, divided
4 cups cubed stale bread
3 ½ cups coconut milk beverage
½ cup orange juice
¼ cup white sugar
5 large eggs
2 teaspoons ground cinnamon, or more to taste
¼ teaspoon grated nutmeg

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix 1/3 cup coconut, brown sugar, rum, melted butter, and 1/4 of the pineapple juice together in a bowl. Pour into the bottom of a 2 1/2-quart casserole dish. Place bread cubes on top. Mix coconut milk beverage, orange juice, white sugar, eggs, remaining coconut, remaining pineapple juice, cinnamon, and nutmeg together in large bowl. Pour over bread cubes and sprinkle with a little cinnamon. Bake in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 1 2 1/2-quart bread pudding

Calories: 200.4
Fat: 9 g
Saturated fat: 5.6 g
Carbohydrates: 23.7 g
Sugars: 14.6 g
Dietary fiber: 1 g
Protein: 3.8 g
Cholesterol: 87.7 mg
Sodium: 133.3 mg
Simple Chicken Parmesan
Category: main-dish
By USA WEEKEND columnist Pam Anderson

Simple Chicken Parmesan is the perfect dish to lure kids into the kitchen - what kid doesn't like chicken tenders and spaghetti? And this dish is loaded with mini cooking lessons. With one simple recipe, kids learn how to boil pasta, mince garlic, grate cheese, make tomato sauce, and pound, bread and saute cutlets. Bonus: This recipe makes twice the sauce needed, so freeze half for another meal.

Ingredients:
2 medium garlic cloves, peeled and crushed
2 tablespoons extra-virgin olive oil
1 (28 ounce) can crushed tomatoes (quality varies dramatically
I prefer Redpack, Progresso and Muir Glen brands)
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon sugar
Salt and freshly ground pepper, to taste
2 large boneless, skinless chicken breasts (6 to 8 ounces each), halved crosswise
1  large egg
½ cup dry bread crumbs
8 ounces spaghetti or linguine
¼ cup extra-virgin olive oil
½ cup grated part-skim mozzarella cheese
¼ cup grated Parmesan cheese, plus extra for passing at the table

Directions:
In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.) Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick. Bring 2 quarts of salted water to a boil in a large soup kettle. In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler. Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put). Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions. Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown. Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.

Yields: 4 servings

Calories: 714.7
Fat: 29.2 g
Saturated fat: 6.4 g
Carbohydrates: 67.4 g
Sugars: 2.9 g
Dietary fiber: 6.2 g
Protein: 45.6 g
Cholesterol: 125.8 mg
Sodium: 655.2 mg