xiaoxl/recipe_data huggingface dataset:
Panettone di Milano


Ingredients:
water, water, salt, butter, eggs, sugar, water, seedless raisin, butter, butter, parchment paper

Directions:
This cake should be started the day before the actual baking (or very early on the same day].
Sift and measure flour.
Blend yeast with 2 teaspoons warm water and let stand 5 minutes.
Add yeast mixture to 1/2 cup flour and mix well.
Make a little ball of dough out of the flour/yeast mixture.
Place the dough in a bowl, in a warm place for 2 hours.
When ball of dough has doubled in size, place 2 cups pastry flour on a pasty board, place yeast dough in the middle, add enough lukewarm water to make a soft pliable ball and knead carefully.
Cover well and let stand in a warm place for 3 hours.
Place 1 cup pastry flour on board, add yeast dough and enough lukewarm water to make a soft pliable ball of dough and knead well.
Let stand in warm place for 2 hours.
When dough has risen again, place 1 1/2 cups flour on pastry board, add dough, salt and melted butter and knead together well.
Beat together egg yolks, whole eggs, sugar and 1/2 cup lukewarm water.
Beat until frothy.
Add to dough a little at a time, kneading constantly until everything is well absorbed.
Add raisins and peel and knead well to distribute fruit evenly.
You can make 1 large panettone, or loaf, or 2 small ones.
If you wish to make two, divide dough in half and shape.
Let the shaped dough rise in a warm place for 4 to 6 hours (depending on the heat in your kitchen].
The loaf or loaves should be double their original size, and the dough should be very soft to the touch.
Make a cross mark with a sharp knife on the top of each loaf, and place loaf on buttered paper on a baking sheet.
Place in a preheated, hot oven (400°F] for 5 minutes.
Remove from oven quickly, and place a 1/2 tablespoon butter* in the center of the cross mark; (*if making 2 loaves, use 1/4 Tablespoon in each loaf].
Return to oven and bake at 400°F for 15 minutes.
Lower heat to 375°F, and continue baking 45 minutes, or longer, depending on the size of the loaf.
Remove from oven and cool on a rack.
This cake keeps fresh a long time, stored in a plastic bag.
Its not necessary to keep it refrigerated.
Barbequed Scallops on Rice 1-2-3


Ingredients:
scallops, water, butter, tomato paste, vinegar, soy sauce, garlic powder, black pepper, parsley flakes, rice

Directions:
Wash the scallops and pat dry.
In a medium mixing bowl, mix together all the ingredients except the rice.  Refrigerate for at least 2 hours.
Preheat oven to 450.  Spread the scallops (with the marinade] evenly in a 13x9 baking pan.  Bake on top rack of oven for 15 minutes.
Stir the scallops, turn off the oven and leave them in there for 15 more minutes with the door closed.
Serve over rice.
Tiramisu Ice-Cream Cake


Ingredients:
Kahlua, marsala, ladyfingers, vanilla ice cream, dark chocolate

Directions:
Line a 20cm square baking tin with baking paper or clingfilm. Combine the coffee, kahlua and marsala in a bowl.
Dip half the biscuits into the coffee mix and use to line the base of the tin. Layer half the ice-cream on top and then half the grated chocolate.
Repeat layers and place in the freezer for 4 hours or until frozen.
Coffee Liqueur


Ingredients:
corn syrup, granulated sugar, boiling water, instant coffee, vodka, vanilla

Directions:
Combine corn syrup and sugar in a saucepot., Heat over medium heat stirring until sugar is dissolved., Combine the boiling water with the dried coffee granules., Stir into sugar mixture., Let cool completely., Then stir in the vodka and the vanilla., Pour into a covered container., Keeps indefinitely.
Umami Stuffing


Ingredients:
Italian sausage, unsalted butter, mushroom, celery, ground cumin, coriander powder, salt, pepper, chicken broth

Directions:
If the sausage is link and not bulk, remove the casings and mince.  In a large skillet, brown the sausage and drain away the fat.
Return the meat to the pan, and add the butter, mushrooms, celery and onion; saute for 2-3 minutes or until onion is tender.
Stir in the spices.
Do NOT drain away the butter and sweat from the vegetables.  Put the croutons in a large bowl and fold the contents of the pan in, giving the croutons some moisture.
Add the broth about a quarter cup at a time, otherwise the stuffing will turn to mush.  Taste the mixture from time to time; if the consistency and flavor seem right to you, stop adding the broth.
Place the mixture in a 2-quart baking dish.  Cover with foil and bake at 350F for 30 minutes.
Uncover and bake for 20 minutes more.
Dreamsicle Cake


Ingredients:
eggs, water, Jello Instant Vanilla Pudding Mix, Cool Whip, Jello gelatin, orange zest, boiling water, cold water, milk

Directions:
Prepare cake batter according to box directions, then add 1 box of pudding mix to the batter, blend in being careful not to over mix the batter.
Bake according to directions in a 9"X13" baking pan or equivalent. (You can even use a bundt pan--just follow baking directions on the cake mix box.].
When cake is done do not turn it out of the pan. Poke holes in cake with an ice pick or large bamboo skewer.
Prepare the orange Jell-O gelatin using  1 cup of boiling water, mix until dissolved, add 3/4 cup of cold water and the orange zest, then ladle the warm Jell-O gelatin over cake.
Put cake in refrigerator over night or for 6 to 8 hours.
Then take cake out and set pan in hot water for a moment, turn upside down on cake board. For the icing, put cool whip in a bowl, add the other 2 boxes of pudding mix and 2 cups of milk, mix well and put on cake.
Garnish with mandarin orange slices or a few sprinkles of orange zest.
Halloumi With Sweet Chili Sauce


Ingredients:
red chilies, honey, lime, halloumi cheese

Directions:
Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish] and add to a small pan – ideally, the sort sold as a butter-melting pan – along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat.
Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the un-juiced half of the lime into wedges, and pop one on each plate if so wished.
Slice the halloumi block into 8 pieces, and heat a cast-iron or heavy-based frying pan. When it’s hot, add the slices and cook them – without any oil in the pan – for 30–60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too.
Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chili in their honeyed glaze over the cheese. Eat immediately. Not hard to do.
Easy 3-Ingredient Vanilla Creme Brûlée
Category: desserts
By Annie Campbell

Smooth, creamy, restaurant-quality creme brûlée only requires 3 ingredients! Make them a few hours or even days before you’re planning to serve. Chances are, you won’t even need to make a grocery run.

Ingredients:
1 cup Frozen desserts, ice cream, vanilla
2  large egg yolks
2 tablespoons Sugars, granulated

Directions:
Preheat the oven to 325°F. In a microwave-safe bowl, heat the ice cream in 20 second intervals, stirring between, until melted. Let the ice cream cool for 5 minutes. Whisk in egg yolks one at a time until the mixture is smooth and consistent. Pour evenly into 2 oven-safe ramekins. Move the ramekins to a baking dish with a high rim. Pour boiling water into the baking dish until half-way up each ramekin. Bake for 40-50 minutes or until set but still jiggly in the center. Allow to cool completely, then wrap with plastic wrap and transfer to the fridge for 2 hours or up to 3 days. When ready to serve, let the ramekins come to room temperature for 30 minutes, then sprinkle 1 tablespoon of sugar over each creme brulee. If you have a kitchen blow torch, torch the sugar until golden and bubbly. If you don’t, broil on the top rack of the oven at 500°F for 2-3 minutes, watching to make sure they don’t burn. Serve immediately.

Total time: 3 hrs 45 mins

Calories: 181
Fat: 7.3 g
Saturated fat: 4.5 g
Carbohydrates: 28.1 g
Sugars: 26.5 g
Dietary fiber: 0.5 g
Protein: 2.3 g
Cholesterol: 29 mg
Sodium: 52.8 mg
Scotch Pancakes


Ingredients:
flour, baking powder, salt, sugar, egg, milk, butter, vanilla

Directions:
Stir flour, baking powder, salt and sugar together.
Beat egg, thoroughly; add milk.
Make a well in the center of dry ingredients and slowly add egg/milk mixture.  Add melted butter and vanilla, stir just until mixed and lumpy,
Drop by 1/4 cupful onto hot griddle.  So good!
Creamy Cauliflower and Butter Bean Soup


Ingredients:
olive oil, garlic clove, onion, celery, cauliflower florets, butter beans

Directions:
Heat oil in large pot., Add garlic and onion and celery, cook 5 minutes., Add stock, cauliflower and butter beans., Bring to the boil, cover and simmer 15 minutes., Cool slightly then puree, season to taste., Reheat and serve with a swirl of cream.
Seafood Marinara Pasta
Category: seafood
By Lee514

A little more elaborate then a basic marinara but still simple, quick and relatively cheap!  This recipe will feed 4 people who like to eat or 5-6 light eaters.

Ingredients:
1 (16 ounce) package linguine pasta
1 tablespoon olive oil
4 cloves garlic, minced
1 small red onion, minced
1 tablespoon olive oil
2  tomatoes, seeded and diced
3  green onions, chopped
1 (8 ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon ground thyme
2 pounds mussels, cleaned and debearded
1 pound uncooked medium shrimp, peeled and deveined
1 cup dry white wine
2 teaspoons lemon juice
1  lemon - cut into wedges, for garnish

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 servings

Calories: 878
Fat: 16.8 g
Saturated fat: 2.9 g
Carbohydrates: 104 g
Sugars: 7.6 g
Dietary fiber: 6.7 g
Protein: 67.3 g
Cholesterol: 236.1 mg
Sodium: 938.6 mg
Beef and Mushroom Lasagna


Ingredients:
olive oil, white button mushrooms, fresh thyme, ground beef, onion, fresh rosemary, dried oregano, garlic cloves, red wine, plum tomato, unsalted butter, all-purpose flour, ground nutmeg, butter, parmesan cheese

Directions:
For the meat sauce: Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Add the mushrooms, thyme and 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms have released their liquid and begin to brown, 5 to 7 minutes. Transfer the mushrooms to a plate and reserve.
Heat 2 tablespoons of the oil in the Dutch oven over high heat. Add the ground beef and 1 teaspoon salt and cook, breaking the meat up with a wooden spoon, until it browns, about 5 minutes. Add the remaining tablespoon of oil, onions, rosemary and oregano. Reduce the heat to medium and cook until the onions soften, about 8 minutes. Add the garlic and cook, stirring, until it is fragrant, about 2 minutes. Add the wine, scrape up any browned bits on the bottom of the pan and reduce until dry, about 10 minutes. Add the tomatoes, reserved mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil over high heat. Reduce the heat to medium and cook until the sauce is deep red and has reduced to 6 cups, about 40 minutes.
For the bechamel: Meanwhile, preheat the oven to 350 degrees F. Melt the butter in a large saucepan over medium-high heat, sprinkle in the flour and whisk to form a paste. Add the milk while continuing to whisk, raise the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is thick and creamy and has reduced to6 cups, about 10 minutes. Add the nutmeg and 1 teaspoon salt.
To assemble: Butter the bottom of a 9-by-13-inch lasagna dish and cover with 3 lasagna sheets. Top with 1 1/2 cups each of the meat sauce and the bechamel and sprinkle with 1/4 cup of the Parmesan. Repeat with the remaining pasta, meat sauce, bechamel and Parmesan for a total of 4 layers, ending with 1/2 cup of Parmesan. Cover with foil and bake until bubbly, about 40 minutes. Uncover and bake until the top becomes golden, about 10 minutes more. Let stand 20 minutes before serving.
Flavorful Flounder For the Oven
Category: seafood
By Lola

My variation on an already fantastic fish recipe. I just tweaked it to make it easier for myself. I'm all about ease when it comes to cooking these days.

Ingredients:
cooking spray
2 pounds flounder fillets, rinsed and patted dry
¼ teaspoon salt
3 tablespoons lemon juice, divided
½ cup grated Parmesan cheese
¼ cup butter, melted
3 tablespoons mayonnaise
3 tablespoons chopped green onions  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with nonstick cooking spray. Season both sides of flounder fillets with salt. Place into the prepared baking dish. Brush 1 tablespoon lemon juice over fillets. Mix remaining lemon juice, Parmesan cheese, melted butter, mayonnaise, and green onions in a bowl; spoon over the fillets. Bake flounder in preheated oven for 10 minutes. Switch oven to broil; broil fillets until the tops are just browned, 3 to 5 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 215.7
Fat: 12.7 g
Saturated fat: 5.4 g
Carbohydrates: 1 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 23.5 g
Cholesterol: 81.9 mg
Sodium: 312.8 mg
Sausage Balls with Flour
Category: main-dish
By ToriAthensGA

Trying to get away from processed foods, I created a recipe for sausage balls that uses flour and doesn't use baking mix.

Ingredients:
1 pound bulk spicy pork sausage, at room temperature
2 (8 ounce) packages shredded extra-sharp Cheddar cheese, at room temperature
1 ¼ cups all-purpose flour
2 ¼ teaspoons baking powder
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon seasoned salt
¼ teaspoon dry mustard

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine sausage, Cheddar cheese, flour, baking powder, salt, onion powder, seasoned salt, and dry mustard in a large bowl. Form into walnut-size balls and place on rimmed nonstick baking sheets. Bake in the preheated oven until golden brown and no longer pink in the centers, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 15 sausage balls

Calories: 233.2
Fat: 16.2 g
Saturated fat: 7.6 g
Carbohydrates: 9.4 g
Dietary fiber: 0.3 g
Protein: 12.7 g
Cholesterol: 49.4 mg
Sodium: 609.3 mg
Game Day Sausage Snacks
Category: appetizers-and-snacks
By Jen Camilleri

These fun, tasty sausage and cheese snacks are perfect for Game Day parties -or anytime!

Ingredients:
12 ounces ground pork sausage
12 ounces spicy ground pork sausage
1 (16 ounce) jar processed cheese sauce
1 (1 pound) loaf sliced pumpernickel party bread

Directions:
Preheat the broiler. Place ground pork sausage and spicy ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain sausage. Mix in processed cheese sauce. Arrange pumpernickel party bread slices in a single layer on a medium baking sheet. Place even amounts of the sausage mixture on each slice. Broil the bread slices 3 to 5 minutes, checking frequently, until toasted.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 15 servings

Calories: 351.2
Fat: 25.3 g
Saturated fat: 10.4 g
Carbohydrates: 18.3 g
Sugars: 3.3 g
Dietary fiber: 2 g
Protein: 12 g
Cholesterol: 52.9 mg
Sodium: 970.9 mg
Mozzarella Cheese Puffs (Piumini di Mozzarella al Forno)


Ingredients:
all-purpose flour, salt, paprika, butter, mozzarella cheese

Directions:
Preheat oven to 350°F., Sift dry ingredients together., Cream butter, add mozzarella and blend., Add flour mixture, mix well and shape into small balls., Place balls on lightly greased baking sheet., Bake for 15-20 minutes or until puffed and golden brown., Serve hot/warm., **Note:Cheese Puffs may be frozen unbaked., Adjust cooking time if Puffs are placed in the oven while still frozen.
Louisiana Avocado Dressing


Ingredients:
lemon, mayonnaise, avocado, salt

Directions:
Put lemon, orange juice,, salt and mayonnaise in blender and blend at low speed until well blended.
Add avocado and blend until smooth.
Refrigerate until ready to serve.
Sesame Asparagus with Garlic


Ingredients:
rice vinegar, low sodium soy sauce, garlic, asparagus, sesame seeds

Directions:
Combine first 4 ingredients in a small bowl and set aside.
Snap off tough ends of asparagus.
Place asparagus and 1/4 cup water in an 11 x 7 inch baking dish.
Microwave at high 3 minutes or until tender, drain, pour the vinegar mixture over asparagus, toss well.
Serve at room temperature or chilled.
Sprinkle with sesame seed, if desired.
Cheddar Biscuits with OLD BAY® Seasoning
Category: trusted-brands-recipes-and-tips
By Bisquick

Buttery and tender, these biscuits are just like your favorite restaurant treat.

Ingredients:
⅓ cup butter, melted
¼ teaspoon salt
¼ teaspoon
® Seasoning
¼ teaspoon garlic powder
¼ teaspoon parsley flakes
2 cups Original Bisquick® mix
¾ cup milk
¼ cup butter, melted
½ cup shredded Cheddar cheese

Directions:
Heat oven to 425 degrees F. In small bowl, stir together Topping ingredients; set aside. In medium bowl, stir Biscuit ingredients until soft dough forms. Drop dough by 8 spoonfuls onto ungreased cookie sheet. Bake 16 to 18 minutes or until biscuits are golden brown. Immediately brush hot biscuits with Topping. Serve warm.

Prep time: 10 mins
Cook time: 18 mins
Total time: 30 mins
Yields: 8 servings

Calories: 281.5
Fat: 20.8 g
Saturated fat: 11.5 g
Carbohydrates: 19.8 g
Sugars: 1.7 g
Dietary fiber: 0.6 g
Protein: 4.8 g
Cholesterol: 44.8 mg
Sodium: 616.3 mg
Rustic Chicken Scarpriello


Ingredients:
chicken, bell pepper, fresh parsley leaves, garlic, white wine, lemon juice, flour, butter

Directions:
Cut chicekn into 16 pieces.
Slice garlic.
Cut bell peppers, slice thin, long ways.
Take cut chicken pieces and flour them.
Take a CAST IRON PAN and put EXTRA VIRGIN IN IT.
place chicken in hot oil until golden color. Turning as needed.
Once all chicken is a golden brown, pour out the oil from the pan.
Add the butter, white wine, and lemon juice.
Place pan in a 500° oven.
As that is baking, brown garlic in a seperate pan.
Once the garlic is browned, add slice bell peppers to the pan.
After the peppers have been blanched, pour oil out out of that pan and add white wine to deglaze the sugar from the peppers with the garlic.
Take out the pan from the oven, add the peppers with the garlic, and then add your salt, pepper, parsley, and put back in oven for 10 minutes.
After ten minutes, turn the oven off, and put the broiler on HI.
Place pan to the highest point in the oven near the broiler.
Broil until chicken is nice and brown, and the peppers have a little caramelizatio  on them, serve right away.
Lemon Yoghurt Cake


Ingredients:
butter, powdered sugar, eggs, fresh lemon rind, lemon juice, yoghurt, flour, baking powder, baking soda, salt, icing sugar, lemon juice, yoghurt

Directions:
Preheat oven to 350F.
Grease and flour a 12 1/2 cup bundt or tube tin.
Cream the butter and sugar together until nice and creamy.
Add the egg yolks one at a time and beat well after each one is added.
Add the lemon rind and juice and yoghurt and stir.
Sift together the flour, and baking powders (I just give them a round in my mixer- a trick a baker showed me] to mix them up.
In another bowl beat the egg whites and salt till they form stiff peaks.
Now gently fold the dry ingr.
into the butter mix and then add a portion of the egg whites folding it inches Then add the remaining egg whites and fold gently.
Pour into the tin and bake for around 50 minutes testing to see it the skewer comes out clean.
Leave in the tin itself to cool for around 15 minutes.
Then turn it out and cool on a rack.
Glaze: Sift the icing sugar into a bowl.
Add the lemon juice and mix to stir well.
Add a little yoghurt at a time just enough to make a smooth mix.
Put the cooled cake on the serving plate or board and then pour the glaze over and let sit till glaze is set.
Mom's Homestyle Barilla® Gluten Free Macaroni Salad
Category: trusted-brands-recipes-and-tips
By Barilla Canada

Nothing beats a good macaroni salad--except maybe one that's gluten free and with chunks of grilled chicken breast and chopped tomatoes.

Ingredients:
1 (12 ounce) box Barilla® Gluten Free Elbows
2  boneless, skinless chicken breast halves
salt and pepper to taste
2 tablespoons olive oil, divided
½ cup mayonnaise
½ cup sour cream
3 tablespoons red wine vinegar
2 tablespoons sugar
1 tablespoon celery seed
½ cup diced celery
3 large tomatoes, diced

Directions:
Bring a large pot of water to a boil. Meanwhile, season the chicken with salt & pepper and 1 tablespoon of olive oil. Grill the chicken about 4 minutes per side or until fully cooked - set aside to cool. Cut into bite-size pieces. Cook pasta according to package directions. In a large bowl, combine the mayonnaise, sour cream, red wine vinegar, sugar and celery seed - stir to combine. Then, season with salt and pepper to taste. Drain the pasta and toss with 1 tablespoon olive oil. Once the pasta has slightly cooled, toss with the sauce and vegetables. Top with grilled chicken & serve immediately - do not chill.

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

Calories: 751.3
Fat: 30.8 g
Saturated fat: 6.9 g
Carbohydrates: 90.1 g
Sugars: 7 g
Dietary fiber: 2.5 g
Protein: 28.5 g
Cholesterol: 70.4 mg
Sodium: 200 mg
Vegetable Beef Casserole


Ingredients:
lean ground beef, garlic powder, skim milk, frozen spinach, zucchini, onion, green pepper, no-added-salt tomato paste, no-salt-added tomato sauce, water, dried basil, dried oregano, fresh ground pepper, part-skim mozzarella cheese, part-skim farmer cheese

Directions:
Mix together ground beef, egg white, bread crumbs, garlic powder and milk.
Pat into a 9x13 inch baking dish- Bake at 350 degrees for 15 minutes; pour off any accumulated fat.
Spread spinach over meat.
Layer zucchini over spinach and onion and green pepper over zucchini.
Mix together tomato paste, tomato sauce, water, basil, oregano and pepper.
Pour over layered casserole.
Cover with foil and return to oven.
Bake until vegetables are tender, about 30 minutes.
During last 10 minutes of baking time, remove foil and top with shredded cheeses.
Florida Pinks & Chorizo Bites


Ingredients:
medium shrimp, chorizo sausage, garlic cloves, dried oregano, olive oil, parsley

Directions:
In a medium bowl, combine the shrimp, garlic, oregano and olive oil, toss to coat.
Marinate in the refrigerator for 30 minutes.
Skewer one shrimp and one round of chorizo onto wooden toothpicks or skewers, Repeat with the remaining shrimp and chorizo.
Working in batches, heat 1 tablespoon of olive oil in a large skillet over medium high heat.
Place a few skewer into the pan and sear on both sides until the shrimp are cooked through and the chorizo is lightly browned, about 3 to 4 minutes.
Transfer the skewer to a serving platter and garnish with the parsley.