xiaoxl/recipe_data huggingface dataset:
Copycat First Watch® Quinoa Power Bowl
Category: meat-and-poultry
By Lisa Buckholts

This is a copycat recipe of First Watch®'s Quinoa Power Bowl. I think you are really going to enjoy this protein-packed quinoa mixed with grilled chicken, lemon, feta, roasted tomatoes, and shredded carrots. The recipe is quite simple, and the dish is a complete meal all-in-one, so it takes the guesswork out of what side dishes to prepare to ensure a balanced meal of protein, whole grains, and fresh veggies.

Ingredients:
2 cups chicken stock
1 cup quinoa, rinsed
1  lemon, zested and juiced
3 tablespoons olive oil
1 teaspoon freshly cracked black pepper
¼ teaspoon salt
2 cups finely chopped cooked chicken
1 ½ cups water
1 (14 ounce) can diced tomatoes, drained
1 (4 ounce) package crumbled feta cheese
½ cup half-and-half
½ cup shredded carrots
1 tablespoon pesto sauce
1 teaspoon dried oregano

Directions:
Combine chicken stock and quinoa in a large pot over high heat; bring to a boil. Reduce heat to low and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Whisk lemon zest, lemon juice, olive oil, pepper, and salt in a small bowl to make lemon dressing. Stir lemon dressing, chicken, water, diced tomatoes, feta cheese, half-and-half, carrots, pesto sauce, and oregano into the cooked quinoa. Cook over medium heat, stirring frequently, until thick and creamy, about 15 minutes. Spoon into individual bowls.

Prep time: 15 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 575.2
Fat: 33.2 g
Saturated fat: 11 g
Carbohydrates: 38.8 g
Sugars: 5 g
Dietary fiber: 5.9 g
Protein: 30.8 g
Cholesterol: 94.7 mg
Sodium: 1203.1 mg
Carrot Timbale


Ingredients:
carrot, fat-free ricotta cheese, fresh dill

Directions:
Using whatever method you prefer, cook carrots until done but not mushy.  (You can put carrots in a pie plate, cover with plastic wrap, and cook at 100% power for 6-7 minutes.].
Process ricotta in a food processor until smooth.  Add cooked carrots and remaining ingredients.  Process until smooth.
Divide mixture evenly into four ramekins or custard cups.  Cook in the microwave, uncovered, at 50% power for 6 minutes.  (If you have a lower-wattage oven, cook at 100% for 8 minutes.].
Cocada (Brazilian Coconut Sweet)
Category: desserts
By Rita

Cocada is a popular street food sold everywhere in Brazil. It's a sweet made with grated fresh coconut. There are many variations, this one with a hint of vanilla is one of them. Use the tin of condensed milk for measuring the sugar, as well.

Ingredients:
1 (14 ounce) can sweetened condensed milk
1/2 can sugar (use sweetened condensed milk can as measure)
3 cups grated fresh coconut
½ teaspoon vanilla extract

Directions:
Combine condensed milk, sugar, coconut, and vanilla extract in a large saucepan. Heat over medium-low heat,  stirring constantly, until the mixture thickens and becomes a little darker. If you find that the cocada is cooking too quickly, reduce heat to low and continue stirring. Once the mixture has thickened enough and feels heavy on the spoon, remove from heat and place spoonfuls on a piece of parchment paper. Let cool for about 30 minutes (cocada will harden a bit) and transfer to a sealed container.

Prep time: 5 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 20 cocada pieces

Calories: 155.3
Fat: 10.7 g
Saturated fat: 9.1 g
Carbohydrates: 14 g
Sugars: 11.7 g
Dietary fiber: 2.3 g
Protein: 2.5 g
Cholesterol: 6.7 mg
Sodium: 30.1 mg
Bite-Size Taco Turnovers


Ingredients:
ground beef, chili powder, onion powder, garlic powder, American cheese, cheddar cheese, egg, water

Directions:
For filling, cook ground beef in a small skillet until brown.
Drain off fat.
Stir in taco sauce, chili powder, onion powder, and garlic powder.
Set aside.
Unroll pizza dough.
Roll dough into a 14x10-1/2-inch rectangle. Cut into twelve 3-1/2-inch squares.
Divide filling among dough squares.
Sprinkle with cheese.
Brush edges with water.
Lift one corner of each square and stretch dough to the opposite corner, making a triangle.
Press edges well with a fork to seal.
Arrange on a greased baking sheet.
Prick with fork.
Combine egg and the 1 teaspoon water; brush onto turnovers.
Bake in a 425 degree F. oven for 8 to 10 minutes or until golden.
Let stand 5 minutes before serving.
Sweet Potato Pumpkin Pie


Ingredients:
pumpkin pie filling, light brown sugar, pumpkin pie spice, salt, coconut milk, butter, eggs, rum

Directions:
Preheat oven to 350°F.
In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained], sugar, spice, salt, coconut milk, butter,eggs (and rum] and process until smooth.
Fill a 10-inch pie crust with the mixture.
Bake for 1 1/2 hours.
Remove from the oven and set aside for at least 20 minutes before serving.
Better when chilled.
Cornbread


Ingredients:
all-purpose flour, cornmeal, sugar, baking powder, salt, milk, sour cream, egg

Directions:
Preheat an oven to 375°F Butter a 9-inch square cake pan.
Sift together the flour, cornmeal, sugar, baking powder and salt into a bowl. In another bowl, whisk the milk, sour cream, corn oil and egg. Fold into the flour mixture; do not overmix. Pour into the prepared pan.
Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from the oven and let stand for 10 minutes, then turn out onto a rack to cool. Cut into squares.
Makes one 9-inch square loaf; serves 9.
Homemade Spaghetti and Meatballs
Category: world-cuisine
By Lynn1964

I have been making this spaghetti recipe, from a dear family friend, for over 25 years. It is by far the best homemade sauce and meatballs we have ever had. I've also just fried the beef and added it to the sauce, then used it to make lasagna.

Ingredients:
1 (29 ounce) can whole peeled tomatoes
19 fluid ounces tomato juice
1 (5.5 ounce) can tomato paste
1 large onion, chopped
2 tablespoons dried parsley
1 teaspoon salt
½ teaspoon crushed red pepper flakes, or to taste
½ teaspoon ground black pepper
¼ teaspoon dried thyme
¼ teaspoon ground cloves
1 ½ pounds lean ground beef
16  soda crackers, crushed
2  eggs, beaten
3 tablespoons grated Parmesan cheese
1 large clove garlic, crushed
1 tablespoon dried parsley
⅛ teaspoon dried thyme
1 (16 ounce) package spaghetti

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat; reduce heat to low and let simmer for 1 to 1 1/2 hours. Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, and thyme in a bowl. Form into large meatballs and place into a broiler pan. Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes. Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve sauce and meatballs over cooked spaghetti.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 10 servings

Calories: 384
Fat: 11.2 g
Saturated fat: 4.1 g
Carbohydrates: 47.6 g
Sugars: 7.8 g
Dietary fiber: 3.8 g
Protein: 23.4 g
Cholesterol: 85.9 mg
Sodium: 759.2 mg
Sweet and Sour Sauce


Ingredients:
cornstarch, brown sugar, white vinegar, soy sauce, ketchup, pineapple

Directions:
Mix the pineapple juice and cornstarch in a saucepan over low heat., Add the remaining ingredients and stir over low to medium heat until thickened., Add to whatever dish you prefer, or use for dipping sauce.
Whole Wheat Pumpkin Nut Bread


Ingredients:
whole wheat flour, sugar, all-purpose flour, baking soda, ground cinnamon, baking powder, salt, ground cloves, canned pumpkin, egg substitute, water, canola oil, walnuts

Directions:
In a bowl, combine the first eight ingredients.
In another bowl, combine the pumpkin, egg substitute, water and oil; mix well.
Stir into dry ingredients just until moistened.
Fold in walnuts.
Spoon into a 9-in. x 5-in. x 3-in. baking pan coated with nonstick cooking spray.
Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 15 minutes before removing from pan to a wire rack.
Vidalia Onion Tart
Category: side-dish
By sweetpotato

A rich creamy Vidalia onion tart.

Ingredients:
3 tablespoons butter
1 large Vidalia onion, diced
½ cup sour cream
1 (12 fluid ounce) can evaporated milk
1 packet dry leek soup mix
3  eggs
1 ½ cups shredded Monterey Jack cheese
1 (9 inch) deep dish frozen pie crust

Directions:
Preheat oven to 375 degrees F (190 degrees C.) In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream.  Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated.  Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry.  Place pie on a cookie sheet and place into oven. Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean.  Let stand 10 to 15 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 30 mins
Yields: 1 - 9 inch pie

Calories: 412.3
Fat: 28.2 g
Saturated fat: 14.5 g
Carbohydrates: 26.9 g
Sugars: 7.9 g
Dietary fiber: 1.3 g
Protein: 13.5 g
Cholesterol: 103.4 mg
Sodium: 879.1 mg
RITZ "Everything" Bites with Lox and Schmear
Category: trusted-brands-recipes-and-tips
By RITZ Crackers

All of the flavors of a New York City lox and schmear bagel--cream cheese, capers, cucumber and lox--in a single, delicious bite.

Ingredients:
1 (8 ounce) package cream cheese, softened
12  dry-packed sun-dried tomatoes, diced
1 tablespoon capers, rinsed and chopped
¼ cup minced red onion
2 cloves garlic, minced
1 teaspoon fresh lemon juice
40  RITZ Everything Crackers
20 thin slices cucumber, cut in half
5 ounces lox or smoked salmon, cut into bite-sized pieces

Directions:
To make schmear, combine cream cheese, sun dried tomatoes, capers, red onion, garlic, and lemon juice in a bowl; stir well to combine. Cover and refrigerate for 1 hour (or longer) so flavors can meld. To prepare, spread 1-1/2 tsp. schmear on RITZ Everything Cracker and top with cucumber half and piece of smoked salmon.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 40 bites

Calories: 86.9
Fat: 5.9 g
Saturated fat: 2.9 g
Carbohydrates: 34 g
Sugars: 0.9 g
Dietary fiber: 0.3 g
Protein: 2.5 g
Cholesterol: 14 mg
Sodium: 273.3 mg
Caramelized Baked Chicken
Category: meat-and-poultry
By Sandy

Roast chicken pieces with sticky, sweet and tangy coating.

Ingredients:
3 pounds chicken wings
2 tablespoons olive oil
½ cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
salt and pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in preheated oven for one hour, or until sauce is caramelized.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 392.8
Fat: 15.6 g
Saturated fat: 3.7 g
Carbohydrates: 49.6 g
Sugars: 47.9 g
Dietary fiber: 0.3 g
Protein: 16.8 g
Cholesterol: 47.6 mg
Sodium: 1307.2 mg
Greek Style Roasted Chicken


Ingredients:
roasting chickens, garlic-flavored olive oil, oregano, parsley, garlic powder, fresh spinach, ham, feta cheese, chives, pine nuts, butter, salt

Directions:
Preheat oven to 325.
Brush chicken with oil.
Combine oregano, parsley, garlic powder, and garlic salt.
Rub onto chicken.
Combine spinach, feta, ham, bread, pine nuts, chives, butter, and pepper.
Slip fingers in between skin and breast, and Lightly stuff the pockets on both sides.
Lightly spoon stuffing into main cavity and neck, if desired.
Place in broiling pan, breast side up.
Roast for approximately 1 1/2 hours, or until meat thermometer reads 180 when inserted into thigh, and juices run clear.
Serve with Greek-style rice and veggies!
Baked Oatmeal


Ingredients:
rolled oats, sugar, maple syrup, baking powder, ground cinnamon, milk, egg, butter, vanilla, bananas, blueberries, mixed berries

Directions:
Preheat oven to 375F with rack in top third of oven. Butter an 8x8 inch baking pan.
In a bowl mix together oats, half the walnuts, sugar, if using, baking powder, cinnamon. In another bowl, whick together maple syrup, if using, milk, egg, half the butter and vanilla.
Arrange bananas in a single layer in bottom of prepared dish. Sprinkle two thirds of berries over top. Cover fruit with oat mixture. Slowly drizzle milk mixture over oats. Gently give baking dish a few thumps on the counter to make sure milk moves through oats. Scatter remaining berries and walnuts on top.
Bake 30-45 minutes until top os golden and oats have set. Remove from oven and drizzle remaining butter on top. Serve with extra sugar or syrup!
Peach Pie


Ingredients:
lemon juice, sugar, flour, cinnamon, vanilla, sugar

Directions:
Make your own pie crust or get a frozen double crust of refrigerator crusts.
Let prepared crusts thaw out.
Add lemon juice, vanilla, flour, cinnamon, and sugar and rest in bowl for 15 minutes.
Pour the peach mixture in a pie crust.
Dot the butter evenly on top of peach, sugar mix.
Top with the second crust.
Make slits in the top pie crust.
Flute the edges of the crust.
Brush top crust with egg wash and sprinkle sugar on top.
Bake in a preheated 425 degree F oven for 15 minutes.
Once the 15 minutes is up, use some foil to put around the edges to slow down browning on the sides. Bake for 25 more minutes.
Remove from oven, and let rest and cool on a wire rack letting sit for about 2 hours. Serve with vanilla ice cream.
Mixed Berry Jam(No Pectin)


Ingredients:
brown sugar, strawberry, lemon juice

Directions:
Steralize and dry a glass jar with a lid(approx 350gms capacity].
Wash and blend berries into. A smooth liquid using a blender.
Keep sugar and fresh lemon juice ready for use before you start.
Seive the liquid into a thick bottom cooking pot or pan to get rid of seeds if.
Keep on medium flame to start the cooking process.Stir in the sugar and lemon juice into the liquid and mix well. Keep stirring occasionally.
Check for sweetness and adjust accordingly. A frothy layer while cooking the jam is common and can be ignored.
Check with a steel or wooden spoon if the jam is thick enough. Incase if runny, you need to cook further.
Transfer the hot jam into the glass jar and close the lid tightly and allow it to rest in a cool and dry place till it's set.
Ideally 350gms of jam can be easily obtained from a mix of berries amounting to 500 gms within 25 minutes.
This jam can stay good for 6 months and can be stored out in a cool place, however storing it in a refrigerator is an option too.
Spinach Cucumber Salad


Ingredients:
spinach, cucumbers, soy sauce, sugar, sugar substitute, dry mustard, garlic powder, vinegar

Directions:
Tear spianch leaves into bite-size pieces (about 4 cups]: refrigerate 1 hour.
Place spinach in a large bowl.
Slice unpared cucumbers into bowl.
Shake remaining ingredients in tightly covered jar; toss with vegetables.
Crock Pot Mushroom & Steak Dinner for Two


Ingredients:
onion, shiitake mushroom, chives, pepper, garlic paste, Worcestershire sauce, beef broth, bouillon, white wine, flour, cooked rice, fresh parsley sprig

Directions:
Place steak, onion, mushrooms, and chives in bottom of crock pot., Add pepper, garlic, Worcestershire, broth, and wine., Cover and cook on low for 5 – 6 hours., Approximately one-half hour prior to serving, thoroughly mix in flour., Serve over rice and top with parsley sprig.
Spiked Firefly Palmer


Ingredients:
"lemon twist"

Directions:
"Mix together in a tall glass with ice."
Perfect Sushi Rice
Category: appetizers-and-snacks
By LucyDelRey

Here is my recipe for the perfect sushi rice. You can eat this alone or roll into your favorite sushi roll with ingredients of choice. I use strips of carrots, cucumbers and slices of avocado. You can adjust the amount of vinegar in this recipe to suit your taste.

Ingredients:
2 cups uncooked glutinous white rice (sushi rice)
3 cups water
½ cup rice vinegar
1 tablespoon vegetable oil
¼ cup white sugar
1 teaspoon salt

Directions:
Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 5 cups

Calories: 112.2
Fat: 1 g
Saturated fat: 0.2 g
Carbohydrates: 23.5 g
Sugars: 3.3 g
Dietary fiber: 0.7 g
Protein: 1.7 g
Sodium: 158.2 mg
Cantaloupe Soup


Ingredients:
honey, nutmeg, cantaloupe, orange, juice of, white wine, watermelon balls

Directions:
In blender, mix lemon juice, honey and nutmet with cantaloupe pieces.
Blend in orange juice and wine.
Chill thoroughly, about 1 hour.
Before serving, mix well.  Put 4 watermelon balls in each chilled soup plate, pour soup over and garnish with a dollop of whipped cream.
Cheesy Scalloped Potatoes
Category: side-dish
By Kim

Simple, yummy scalloped potatoes!

Ingredients:
6 medium potatoes, peeled and thinly sliced
2 teaspoons salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk
¾ cup shredded Swiss cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish. Arrange sliced potatoes in the casserole dish; season with salt. Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes. Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 289.1
Fat: 9 g
Saturated fat: 5.7 g
Carbohydrates: 42.8 g
Sugars: 4.7 g
Dietary fiber: 4.8 g
Protein: 10.3 g
Cholesterol: 27.5 mg
Sodium: 866.2 mg
Best Whole Grain Gluten-Free Bread for a Bread Machine
Category: bread
By Caroline Booy

We really enjoy this bread - all of us eat it when only my husband has to be gluten free. You can also use the Dough setting and scoop out dough onto baking sheets to make buns. To smooth top of loaf or buns, wet fingers and smooth the dough before it rises.

Ingredients:
1 cup cornstarch
½ cup millet flour
½ cup tapioca starch
¼ cup sweet rice flour
¼ cup teff flour
¼ cup ground flax
2 tablespoons psyllium husk
2 ½ teaspoons guar gum
2 large eggs
1 ⅔ cups warm water
3 tablespoons canola oil
1 teaspoon white vinegar
2 ¾ teaspoons active dry yeast
1 ½ teaspoons salt
½ cup milk powder
3 tablespoons white sugar

Directions:
Mix cornstarch, millet flour, tapioca flour, rice flour, teff flour, ground flax, psyllium husk, and guar gum in a bowl. Place eggs, warm water, canola oil, vinegar, sugar, yeast, cornstarch mixture, salt, and milk in a bread machine pan in the order listed, or in the order listed by the manufacturer. Stir gently with a wooden spoon to combine yeast with the rest of the ingredients. Run “rapid bake” cycle for 2 hours.  Select "dark" crust setting; bake for 50 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 3 hrs
Yields: 1 loaf

Calories: 237.5
Fat: 7 g
Saturated fat: 0.8 g
Carbohydrates: 38.5 g
Sugars: 7 g
Dietary fiber: 3.1 g
Protein: 5.9 g
Cholesterol: 38.4 mg
Sodium: 400.2 mg
Chicken Fried Rice II


Ingredients:
chicken, soy sauce, long grain rice, chicken broth, onion, green pepper, celery, eggs, lettuce, Chinese cabbage

Directions:
Combine chicken, soy sauce and 1/2 teaspoon salt. Let stand 15 minutes.
Cook  rice in hot oil in skillet over medium heat until golden brown; stir   frequently.
Reduce heat, add chicken with soy sauce and broth.
Simmer, covered, 20 to 25  minutes, or until rice is tender.
Remove cover last few minutes.
Stir in onion,  green pepper and celery.
Cook uncovered over medium heat until liquid is  absorbed.
Push rice mixture to sides of skillet. Add eggs; cook until almost  set. Blend into rice mixture. Stir in lettuce; serve at once with soy sauce.
Peanut Butter Lover's Peanut Butter Pudding
Category: desserts
By libby

Excellent for peanut butter lovers! Can be served with whipped topping and/or nuts.

Ingredients:
⅓ cup white sugar
4 ½ teaspoons cornstarch
¼ teaspoon salt
1 ½ cups milk
½ cup half-and-half
½ cup peanut butter
1 teaspoon vanilla extract

Directions:
Stir sugar, cornstarch, and salt together in a saucepan. Stream milk and half-and-half into the saucepan while stirring to dissolve the sugar mixture. Bring the mixture to a boil, reduce heat to medium, and cook, stirring continually, for 2 minutes. Remove saucepan from heat; stir peanut butter and vanilla extract into the milk mixture until smooth. Divide the mixture into 4 small serving dishes and refrigerate until firm, at least 30 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 4 servings

Calories: 353.8
Fat: 21.5 g
Saturated fat: 6.7 g
Carbohydrates: 31.4 g
Sugars: 24.1 g
Dietary fiber: 2 g
Protein: 12 g
Cholesterol: 18.5 mg
Sodium: 343.7 mg
Seafood Trio W/Shrimp, Scallops and Crab


Ingredients:
bay shrimp, bay scallops, lump crabmeat, scallions, olive oil, Wondra Flour, dry white wine, sea salt, cayenne, white pepper, flat leaf parsley, panko breadcrumbs

Directions:
Preheat oven to 350 degrees F.
Heat olive oil in heavy-bottomed sauce pan over medium-low heat.
Add scallion and a good pinch of salt.  Cook about 5 minutes, stirring frequently.  Do not allow to brown.
Add flour and stir until all oil is absorbed, forming a heavy paste.
Cook paste (this is a white roux with scallions in it at this stage] for about 2 minutes, stirring constantly to avoid browning.
Add 1/2 of the clam juice, stirring well to incorporate and avoid lumping.
Add 1/2 of the clam juice, repeating the process.
Stir in the wine.
Stir in the cream.
Add cayenne and white pepper.
Bring sauce to a very low simmer.  Taste sauce and adjust salt to taste.  (I usually add about 1/2 tsp, but salt varies so sneak up on it rather than use more than you like.].
Test the thickness by dipping a spoon into the sauce and letting it run off.  It should be just thick enough to coat and cling to the back of the spoon --  this is called "nappe" (pronounced "na-pay" by my culinary instructor but my college French professor would have said "nap",] in classical cooking.  If it is too thick, add a bit more clam juice or cream until you get the desired thickness, and reheat to a very low simmer.
Add parsley and stir to incorporate.
Preheat 2 oval ramekins (we use about a 4"x6" size, but any oval large enough to contain 12 oz of seafood will work] by running them under hot water.
Place 1/2 of shrimp in one end of each ramekin.  Place 1/2 of crab in opposite end of each ramekin.  Place 1/2 of scallops in the center of each ramekin.  (Yes, you want the seafood separated into neat little sections.  It works.  Trust me.].
Pour 1/2 of the sauce evenly over the contents of each ramekin.  Don't worry if the sauce wants to stick on the top --  it will run down into the seafood as the "casserole" bakes.
If desired, you can put a thin layer of panko to the top of each ramekin.  (This is not how the original was done, but my sister likes a bit of contrast in her textures so I do this when I'm cooking for her as well, and it certainly doesn't hurt anything.].
Bake for 20 minutes, or until the top begins to show signs of browning.  If there is no sign of browning after 20 minutes, raise the shelf and turn your oven to broil.  Broil for no more than 5 minutes!  This depends on your oven, and if you cook the seafood too long, you will get rubbery seafood.
Remove from oven and allow to rest for 5 minutes before serving.