xiaoxl/recipe_data huggingface dataset:
Fresh Pear Salad With Asian Sesame Dressing


Ingredients:
red cabbage, romaine lettuce, carrots, green onion, sesame seeds, olive oil, rice vinegar, soy sauce, sugar, dry crushed red pepper

Directions:
To make the dressing:
Whisk the vinegar, soy sauce, sugar, sesame oil and red pepper with the oil. Set aside. (Makes 1/2 cup].
To make salad:
Toss together the cabbage, lettuce, pears, carrots, and green onion in a large bowl, and drizzle with Asian Sesame Dressing, tossing gently to coat. Sprinkle with sesame seeds, if desired. Serve immediately.
Thai Iced Tea


Ingredients:
water, star anise, cardamom, sugar, sugar

Directions:
Thai Tea Mix directions.
1. Bring water to boil and add the 4 tea bags. Add sugar and gently stir to completely dissolve sugar. Gently boil tea for about 3 minutes. Remove from heat.
2. Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes.
3. Remove the tea bags and set aside finished Thai tea to cool.
4. You can make this ahead of time and have the Thai tea chilling in the fridge.
Thai Tea Assembly:
half and half (some folks also use coconut milk, whole milk, sweetened condensed milk].
ice.
Sweet Jeweled Rice


Ingredients:
butter, salt, basmati rice, sour pitted cherries, dried cranberries, barberries, saffron, pistachios

Directions:
sauté the chicken in 2 T of butter, turning over and sprinkling with salt till browned but still juicy inside.
Cut each slice into about 6 pieces.
wash the rice in warm water and rinse in colander under the cold tap.
Soak the sour cherries, cranberries and barberries in water for 15 minutes.
Throw the drained rice in plenty of boiling salted water in a large pan and boil for about 10 minutes until partly cooked and still a little firm, then drain.
Heat 2 T butter in bottom of the pan and stir in the saffron.
Spread alternate layers of rice, chicken pieces and the rest of the ingredients, ending with rice and sprinkling lightly with salt.
Add the remaining butter or oil over the top at the end.
Put the lid on and steam on the lowest heat for about 20-30 minutes or until the rice is tender.
Banana Poe


Ingredients:
bananas, vanilla bean, water, manioc starch, coconut milk, sugar

Directions:
Peel the bananas, cut into large slices, and place them in a large saucepan with the water and vanilla. Bring to a boil and cook 15 minutes. Drain the fruit, setting the vanilla bean aside.
When the bananas have cooked, puree in a food processor. Add the starch and scrape vanilla seeds into the mix. Mix thoroughly so that the mixture is smooth and creamy. Fill a buttered casserole dish with the poe, and place in a 300 degree oven for 30 minutes.
Remove poe from oven and cut into small pieces. Serve with the coconut milk or cream and sugar.
Apple Pie ( Adult Drink)


Ingredients:
apple cider, cinnamon sticks, sugar, vodka

Directions:
Combine the first four ingredients and bring to a boil.
Set aside and let cool completely (about 6 hours].
Remove cinnamon sticks and add everclear or vodka.
Stir to mix well and store in GLASS bottles keep cool and enjoy!
Pea Salad


Ingredients:
English peas, onion, sunflower seeds, mayonnaise

Directions:
Gently mix all in a bowl and place in fridge for an hour previous to serving if you like it nice and cold, if not serve right away.
Pea salad is wonderfully versatile, experiment with it.
Toblerone Cheesecake


Ingredients:
butter, cream cheese, caster sugar

Directions:
Process biscuits in a food processor until crumbs - should be about 1 cup.
Combine crumbs with butter and press lightly into the base of greased springform tin (22cm].
Chill in fridge.
Beat cream cheese with a mixer for 2 minutes until smooth & spft.
Add sugar, melted Toblerone & cream - beat until well combined.
Pour onto prepared base & refridgerate 2-3 hours.
Garnish with grated Toblerone.
Coffee Coffee Cake


Ingredients:
coffee, sugar, honey, vinegar, vanilla, eggs, flour, baking powder, baking soda, salt, ground nutmeg, hazelnuts, hazelnuts, light brown sugar, powdered sugar, butter, coffee, hazelnut-flavored liqueur

Directions:
Preheat oven to 350°F.
Grease and lightly flour a 10 inch fluted tube pan.
In a bowl whisk together coffee, sugar, oil, honey, vinegar and vanilla.
Add eggs; whisk until combined.
In another bow combine flour, cocoa powder, baking powder, soda, salt and nutmeg.
Whisk in coffee mixture until combined.  Add 1 cup hazelnuts; stir to combine.  Pour batter into prepared pan.
Bake in preheated over about 1 hour or until a wooden pick inserted near centre comes out clean.
Cool in pan on wire rack for 20 minutes.
Remove from pan to serving plattewr.  Brush with some of the coffee-hazelnut syrup.
Cool for 30 minutes.  Brush again with syrup.
Sprinkle with the 1/4 cup hazelnuts.
Serve cake warm with remaining syrup.
Granny's Potato Salad


Ingredients:
hard-boiled eggs, onion, celery, dill weed, prepared mustard, mayonnaise, sour cream, red wine vinegar, salt, pepper, garlic powder

Directions:
Wash and peel potatoes. Cut into bite size pieces and boil., Drain and add all ingredients., Mix together and chill before serving.
Coconut Oat Bars


Ingredients:
butter, raw brown sugar, light corn syrup, rolled oats, unsweetened coconut

Directions:
Lightly grease a 12 x 9 inch pan with pam. Heat the butter, raw sugar, and light corn syrup in a large pan over low heat until just melted. Stir in the oats, shredded coconut, and candied cherries and mix well until evenly combined.
Place the mixture on the prepared pan. Spread evenly across the pan and level the surface by pressing with a spatula. Bake in a preheated oven 325F for about 30 minutes, or until golden.
Remove from oven and let cool for 10 minutes. Cut the mixture into 16 pieces using a sharp knife. Carefully transfer the squares to wire rack and cool completely.
TIP: Best stored in an airtight container and eaten within 1 week. They can also be frozen for up to 1 month.
Black Forest Beef


Ingredients:
beef roast, water, caraway seed, paprika, sauerkraut, brown sugar, apples, sour cream

Directions:
Place beef roast, water, French onion soup mix, caraway seed, paprika, sauerkraut, brown sugar, and apples in a crockpot.
Cook for 10 hours on low.
Garnish with sour cream.
Citrus Chicken


Ingredients:
chicken breasts, lemon pepper seasoning, brown sugar, sugar, lemon juice, lime juice, cornstarch, water

Directions:
"Sprinkle seasoning on chicken breasts. Bake at 350 for 30-45 minutes or until done. Combine sugars, juices, cornstarch, and water. Stir until thoroughly mixed. Cook over low heat until thickened. Pour over breasts."
Banana Chocolate Chip Muffins


Ingredients:
flour, baking powder, baking powder, ground cinnamon, salt, white sugar, applesauce

Directions:
Preheat oven to 400 degrees. Put paper cups in muffin tin., Whisk together flour, baking powder, soda, cinnamon, salt, and sugar., Add egg whites, applesauce and banana mush until just moistened., Stir in chocolate chips., Divide batter into muffin cups., Bake for 15 to 18 minutes.
Pasta Toss With a Kick


Ingredients:
olive oil, minced garlic cloves, chopped tomatoes, red wine, oregano, basil, parsley, yellow onion, sugar, parmesan cheese

Directions:
Finely chop Jalapeno,onion,garlic., saute above with olive oil until soft,translucent., Add can tomatoes,wine and sugar., Simmer  on low for 15 minutes., Add oregano and Basil simmer another 5 minute., Toss sauce over cooked pasta, garnish with Parsley and cheese., Serve with good italian bread-.
Blueberry Tea Cake


Ingredients:
flour, baking powder, salt, butter, margarine, sugar, egg, milk, blueberries, brown sugar, flour, cinnamon, butter, margarine

Directions:
Preheat oven to 375º.
Cake:.
Sift flour, baking powder & salt together; set aside.
Cream butter & gradually beat in sugar.  Add egg & milk; beat until smooth.
Add dry ingredients slowly & stir till just moist.  Gently fold in blueberries. (batter will be very stiff].
Spread batter in greased and floured 8" square pan.
Sprinkle with crumb topping & bake for 40-45 minutes.
Crumb topping:  Mix brown sugar, flour & cinnamon.  Cut in butter till it forms coarse crumbs (smaller than a pea].
Kookoo (Kuku)-Ye Sabzi


Ingredients:
fresh coriander, scallion, walnuts, barberries, self-rising flour, eggs, saffron thread

Directions:
In a large bowl, toss chopped herbs, scallions, half of the walnuts, spinach, half of the barberries, and flour.
In another bowl, whisk eggs with saffron and season with salt and pepper.
Heat oil in a large, nonstick frying pan over medium heat.
When oil is hot, slowly pour in egg mixture, stirring in herb mixture into the center of the egg mixture.
Shake to loosen base, reduce heat to medium-low, cover loosely, and leave to cook very gently for 5-6 minutes (Reminder: if the heat is too high, eggs may become leathery.] As omelet cooks, shake to loosen base, and neaten sides with a spatula to build up a deep, straight edge.
When the top looks set, invert a large plate over the pan and flip the whole pan over so the omelet ends up on the plate, cooked side up.
Slip omelet back in pan for another 2-3 to cook other side (you may need a little more oil]. When it feels firm, slide it out onto its plate or flip it again as done in Step #6; it will set a little more as it cools.
Serve warm or "at the temperature of a spring evening in the desert.".
I garnished the omelet with sprigs of parsley, the remaining barberries and walnuts.  A side of strained yogurt was also served as a garnish. To complete the menu I made a pot of simple Persian steamed rice and Recipe #496880.
Deb's Hazelnut Chocolate Pecan Pie


Ingredients:
eggs, dark corn syrup, brown sugar, flour, vanilla, butter, margarine, pecans, hazelnuts

Directions:
Preheat oven to 350.
Prepare Pie crust in pan, set aside.
In a large mixing bowl, combine eggs, corn syrup, brown sugar, flour and vanilla; beat well.
Add melted butter, pecans, hazelnuts and chocolate chips to the egg mixture, stir until ingredients are combined.
Pour mixture into pie crust.  Bake until center of the pie is puffed and golden brown, about 30-35 minutes.
Cool. If desired, serve with a little whipped creme or vanilla ice cream.
Smoked Salmon Chowder


Ingredients:
smoked salmon, butter, potatoes, butter, carrots, flour, chicken broth, coconut milk, ground cinnamon, sea salt, fresh ground black pepper

Directions:
Cut potatoes into 1/2-inch cubes, leaving skin on. Place in bowl and cover with cold water.
Melt the butter in a large pot over medium heat.
Dice onion and add to melted butter. Sauté until onion starts to become translucent.
Drain water from potatoes. Rinse and drain again.
Add potatoes to onions in pan. Cook 5 minutes, stirring occasionally.
Coarsely chop enough carrots to make 1 1/2 cups. (I use the baby peeled carrots and chop in a food processor].
Add carrots and mushrooms to mixture in pot. Continue cooking, stirring occasionally.
When vegetables are almost tender add flour and stir to mix it in well.
Let cook 3-5 minutes, stirring often to prevent sticking or burning.
Gradually add chicken broth. Stir well. Bring to a low simmer.
Stir in coconut milk (be sure to shake the can well before opening].
Turn heat to low.
Stir in smoked salmon.
Stir in herbs de provence and ground cinnamon.
Continue cooking over low heat 5-10 minutes, stirring occasionally.
Add sea salt and fresh ground pepper to taste.
**IMPORTANT: Do not add salt until after you have tasted it. The saltiness of the salmon you use will influence how much salt you need to add, I did not add any additional salt.
Gingerbread With Pears Low Fat & Low Calorie


Ingredients:
pears, light olive oil, egg, low-fat buttermilk, molasses, cake flour, whole wheat pastry flour, Splenda granular, baking powder, baking soda, salt, cinnamon, ground ginger, ground cloves, crystallized ginger, brown sugar

Directions:
Partially fill a bowl with water and add lemon juice.  Peel the pears and cut them into quarters.  Chop 2 pears into a small dice & place the pieces in the lemon water.  Slice each quarter of the 3rd pear in 4 long pieces.  Place them in the water.
Heat oven to 350ºF.  Coat a 9"-X-13" baking dish with cooking spray & dust lightly with flour.
Combine the oil, egg, buttermilk and molasses in medium bowl.
In a large bowl, whisk the flours, Splenda, baking powder & soda, salt, cinnamon, ground ginger & cloves.  Add the wet ingredients & mix gently.
Drain the pears and set long slices aside.  Stir the chopped pear pieces & the chopped ginger into the batter.
Pour batter into prepared pan.  Arrange long pear slices on top & sprinkle with brown sugar.
Bake for 25 minutes.  Serve warm or at room temperature.
Pinjur - Macedonian Aubergine / Eggplant Dip


Ingredients:
eggplant, garlic cloves, salt, walnuts, lemon juice, fresh coriander, cilantro, olive oil

Directions:
Heat oven to 350 degrees F.
Wash eggplant. Poke holes into eggplant randomly with a fork. Place eggplant on a cookie sheet which has been covered with aluminum foil.
Roast the eggplant until it is thoroughly cooked and collapses (about 30 to 40 minutes].
While the eggplant is roasting, mash garlic and salt with mortar and pestle until it becomes pasty.
To cool eggplant quickly, slice in half, and leave draining in the sink in a colander. When cool, peel the skin off. Chop eggplant into medium-size chunks.
In bowl, combine eggplant and garlic, mashing eggplant and stirring the garlic throughout. When it is consistently mushy, mix in the lemon juice, olive oil & the chopped walnuts to add crunch and texture.
Enjoy with fresh crusty bread.
Ham and Shrimp Gravy
Category: soups-stews-and-chili
By Chef John

I love eating this over rice or mashed potatoes. Even pasta would make for a deliciously effective delivery system!

Ingredients:
4 tablespoons butter
6 ounces smoked ham, diced
1  red bell pepper, finely diced
½ cup finely diced celery
4  green onions, chopped, white and green parts separated
1  fresh jalapeno pepper, finely diced
2 cloves garlic, minced  (Optional)
2 teaspoons Cajun seasoning
3 tablespoons flour
3 ½ cups cold chicken broth
¼ teaspoon Worcestershire sauce
1 pound small raw shrimp, peeled and deveined
1 pinch salt, or to taste
1 pinch cayenne pepper, or to taste

Directions:
Melt butter over medium heat in a deep frying pan. Stir in diced ham and cook until lightly browned, about 5 minutes. Stir in red bell pepper, celery, white portions of green onion, jalapeno pepper, and garlic; cook, stirring, until softened, about 5 minutes. Stir in Cajun seasoning and cook for 1 minute. Stir in flour; cook and stir until flour is no longer gritty, about 3 minutes. Pour in chicken broth and Worcestershire sauce; increase heat to medium-high. Simmer until vegetables are soft and liquid is reduced and thick, 10 to 15 minutes. Reduce heat to medium-low. Stir in shrimp; cook and stir until shrimp are cooked through, 2 to 3 minutes. Season with salt and cayenne pepper to taste. Garnish with green parts of green onions.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 235.6
Fat: 14.1 g
Saturated fat: 6.9 g
Carbohydrates: 6.9 g
Sugars: 2 g
Dietary fiber: 1.1 g
Protein: 19.3 g
Cholesterol: 154.6 mg
Sodium: 1422.1 mg
Hoisin Pork


Ingredients:
boneless pork, broccoli, snow peas, fresh mushrooms, hoisin sauce, garlic powder, onion powder, dried chives

Directions:
Dice the pork into small pieces, no larger than 1" cubed.
Heat wok over med-high heat with a few tablespoons of sesame oil (enough to cover bottom of pan].
When it starts to sizzle, add meat.
Sprinkle with garlic, onion and chives (as desired].
Keep stirring the meat until it is fully cooked.
Remove from wok and set aside.
Using the same oil you cooked the meat in, stir-fry the vegetables until they are heated through, yet remain crisp.
Return meat to the pan and coat mixture well with hoisin sauce.
Continue heating until sauce starts to bubble.
Serve over steamed white rice.
Corn Casserole I
Category: side-dish
By Polly Woodard

This is the best corn casserole I've ever made. I know you will love it too! It tastes more like a souffle than anything else!

Ingredients:
2  eggs, beaten
1 (15 ounce) can cream-style corn
1 (8 ounce) container sour cream
¼ cup butter, melted
1 (15.25 ounce) can whole kernel corn, drained
1 ½ cups shredded Cheddar cheese
½ cup chopped onion
1 (4 ounce) can diced green chilies, drained
1 (8.5 ounce) package dry corn muffin mix

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a 2 quart casserole dish. In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies.  Stir in the corn muffin mix until just moistened. Bake in a preheated 350 degrees F (175 degrees C) oven for  75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 8 to 10 servings

Calories: 378.2
Fat: 21.1 g
Saturated fat: 11.5 g
Carbohydrates: 39.3 g
Sugars: 7.1 g
Dietary fiber: 2 g
Protein: 11.5 g
Cholesterol: 92.2 mg
Sodium: 1046.7 mg
Roasted Red Pepper and Goat Cheese Dip


Ingredients:
red bell peppers, roasted garlic, fresh basil, dried oregano, fresh rosemary, kosher salt, fresh ground pepper

Directions:
To roast peppers:
Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
To make dip:
Place the red peppers, garlic and cheese in a food processor.
Pulse until smooth.
Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse  until well blended.
Place in a serving bowl; stir to make sure that the dip is homogenized.
Cover and refrigerate for 2 hours.
Low-fat Hot Mexican Bean Dip


Ingredients:
pinto beans, nonfat sour cream, light sour cream, chili powder, ground cumin, fat-free cheddar cheese, low-fat cheddar cheese, scallion, black olives

Directions:
Place the beans, sour cream, chil powder and cumin in a food processor or blender; process until smooth.
Spread the mixture over the bottom of a 9-inch glass pie pan.
Top with the cheese, followed by the scallions, olives and jalapenos.
Serve at room temperature or hot.
If using a microwave oven, heat on high (100 percent power] for 5 to 6 minutes or until the edges are bubbly and the cheese is melted.
If using a conventional oven, bake at 400 degrees for 20 minutes.
Serve with reduced fat tortilla chips.
Orange Scream - 2 Ww Pts.


Ingredients:
skim milk, vanilla

Directions:
Mix all ingredients in a blender until thick and foamy., Serve immediately.
Churro Ice Cream Sundae


Ingredients:
ice cream, eggs, sugar, cinnamon, pineapple tidbits, raspberries

Directions:
Line a rimmed baking sheet with plastic wrap.
Using a scoop, place 4, ½-cup balls of ice cream onto the prepared baking sheet. Freeze for 1 hour. Once hardened, shape ice cream with hands to round out bottoms.
Whisk egg white until frothy in a medium bowl. Place Corn Flakes in a shallow dish. Dip ice cream in egg to coat completely and then coat in corn flakes. Return to prepared pan and freeze for 4 hours.
Stir sugar and cinnamon in a small bowl.
Heat 2 inches of oil in medium, heavy-bottomed saucepan to 375°F. Add ice cream in batches of 2 and fry for 15 seconds, turning gently with a slotted spoon. Remove with slotted spoon.
Remove and place in 4 bowls, adding a ¼ cup of whipped topping on each. Distribute pineapple and raspberries evenly among the bowls. Sprinkle each sundae with 1 tsp cinnamon sugar.
Tip: To make this dish even more authentic, drizzle with chocolate sauce and dulce de leche.
Barb's Beef Stroganoff


Ingredients:
butter, onion, garlic, fresh mushrooms, beef tenderloin, salt, flour, beef broth, Worcestershire sauce, Kitchen Bouquet, sour cream

Directions:
Melt 2 tbls butter in a skillet,add onion,garlic,and mushrooms.
Saute until onion is soft.
Remove from heat and set aside.
Melt remaining butter in a Dutch oven- add tenderloin pieces,and sprinkle with 3/4 tbl salt.
Brown lightly and remove by slotted spoon to a 2 qt casserole dish.
Stir flour into remaining juices from the beef,till thickened, then gradually stir in beef broth and sour cream.
Cook and stir till thickened.
Add the mushroom mixture,browned beef, Worchestershire sauce,and Kitchen Bouquet,and return to casserole.
Baked uncovered, in a 350 degree oven for approximately 30 minutes- 45 if refrigerated,and baked later.
Serve over warm noodles.
Lasagna


Ingredients:
mushroom, bacon, water, garlic, salt, onion, pepper, lean ground beef, mozzarella cheese, eggs, sweet basil, parmesan cheese, parsley, tomato paste, cottage cheese, canned tomatoes

Directions:
Saute bacon, crushed garlic, and onion in hot oil for 5 min.
Remove the garlic.
Add ground beef, salami, basil, and parsley.
Brown well.
Add tomato paste, tomatoes, mushrooms, and water.
Simmer uncovered for 1 hour or until very thick.
Season to taste with salt and pepper.
Preheat oven to 375F.
Butter a 12x9 inch casserole or lasagna dish.
Grate mozzarella.
Combine cottage cheese, egg and Parmesan cheese.
Pour a layer of tomato sauce in the bottom of dish.
Cover with a layer of noodles and a layer of the cheese /egg mixture, sprinkle with mozzarella.
Repeat, ending with sauce and a layer of mozzarella.
Bake for 30 min.
Note: The flavor improves when lasagna is prepared a day in advance and refrigerated until time for baking.
Sesame Shrimp Noodles


Ingredients:
spaghetti, linguine, shrimp, chicken thighs, red bell pepper, orange bell pepper, mushrooms, garlic cloves, low sodium soy sauce, cornstarch, sherry wine, rice vinegar, crushed red pepper flakes, green onion, sesame seeds

Directions:
Cook pasta.
While pasta cooks, in a skillet (deep enough to hold liquid and pasta later on] put a little olive oil and throw in your bell peppers and mushrooms. Cook this down to your liking, and set them aside on a plate.
Add some more olive oil to your skillet and throw your shrimp and garlic inches Season your shrimp how you like them, I like to add a little Tony's Chachere's creole seasoning but you can do a basic all purpose seasoning on them. After cooked, set this aside.
In the same pan add the soy sauce, broth, red peppers, mushrooms, cornstarch (make sure you mix the cornstarch and sherry together with a fork in a separate bowl before adding] Keep stirring till mixture starts to thicken and bubble. I added an extra half tablespoon because I wanted my sauce a little thicker. Keep stirring constantly to make sure it doesn’t burn.
Once thickened add vinegar and crushed red pepper.
Take off heat, add pasta, shrimp, sesame seeds. Toss well to combine all ingredients.
Chocolate Chip Kisses Cookies


Ingredients:
butter, margarine, granulated sugar, light brown sugar, vanilla extract, all-purpose flour, shortening

Directions:
Heat oven to 375°F Remove wrappers from chocolates.
Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended.
Add flour to butter mixture; blend until smooth.
Stir in small chocolate chips.
Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.
Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
Cool completely.
Prepare CHOCOLATE DRIZZLE; drizzle over each cookie.
CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips and 1 teaspoon shortening in small microwave-safe bowl. Microwave at HIGH (100%] 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
Pasta Margherita


Ingredients:
angel hair pasta, fresh basil, green onion, garlic, cherry tomatoes, parmesan cheese, olive oil, salt, pepper, fresh mozzarella cheese

Directions:
Cook pasta according to package directions, omitting salt and fat.  Drain. Place in large bowl.
While pasta cooks, combine basil, garlic, onions, and tomatoes in food processor.  Pulse 10 times or until coarsely chopped.  Add Parmesan to pasta, stirring until cheese melts.
Stir in tomato mixture, olive oil, salt, pepper.  Toss gently to coat pasta.  Top with diced mozzarella.