xiaoxl/recipe_data huggingface dataset:
Praline Spice Cake


Ingredients:
all-purpose flour, all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, brown sugar, butter, eggs, vanilla extract, buttermilk, pecans, brown sugar, heavy whipping cream, maple syrup, butter, salt, powdered sugar, vanilla extract, pecans

Directions:
1. Preheat oven to 350°.
2. To prepare cake, coat 2 (8-inch] round metal cake pans with cooking spray. Line bottoms of pans with wax paper; coat with cooking spray. Dust each pan with 1 teaspoon flour. Weigh or lightly spoon 9 ounces flour (about 2 cups] into dry measuring cups; level with a knife. Combine 9 ounces flour, baking soda, and next 4 ingredients (through cloves], stirring well with a whisk.
3. Place 1 cup brown sugar and 1/2 cup butter in a large mixing bowl; beat with a mixer at medium-high speed until light and fluffy (about 3 minutes]. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture and beating just until combined. Fold in 1/3 cup pecans. Divide batter evenly between prepared pans.
4. Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on wire racks. Invert cake layers onto racks; cool completely. Discard wax paper.
5. To prepare frosting, place 1/2 cup brown sugar, heavy whipping cream, maple syrup, 1 tablespoon butter, and dash of salt in a heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook 3 minutes, without stirring. Scrape brown sugar mixture into a bowl. Add powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Place 1 cake layer on a plate. Spread about 3/4 cup frosting evenly over 1 layer; top with second layer. Spread remaining frosting over sides and top of cake; sprinkle with 2 tablespoons pecans. Let the cake stand until frosting sets.
Asian Hooker


Ingredients:
"Bacardi 151 rum"

Directions:
"Pour all ingredients into hurricane glass over ice."
Arborio Rice Pudding


Ingredients:
water, arborio rice, butter, milk, sugar, raisins, vanilla, lemon, zest of, cinnamon, sour cream

Directions:
In a saucepan bring water to boil.
Add rice and butter, bring back to boil, lower heat, cover and simmer for 8-10 minutes until liquid is absorbed.
Add hot milk and sugar, cook over medium heat until creamy, 12-15 minutes, stirring occasionally.
Add raisins, vanilla, zest, cinnamon during the last few minutes of cooking time.
Remove from heat, stir in sour cream.
Pineapple sauce


Ingredients:
Red Delicious apples, crushed pineapple, raisins, brown sugar, ground cinnamon

Directions:
Add everything to medium saucepan.
Simmer for about 30 minutes until apples are soft.
Serve hot.
Serve this side dish with ham, pork chops, grilled sausage or as a side dish for Christmas dinner like I do.
Potato Salad


Ingredients:
baking potatoes, hard-boiled eggs, onion, bell pepper, dill pickles, pickle juice, mustard

Directions:
Place potatoes into a large bowl.
Add eggs, onions, pepper, pickles and olives.
Mix salad dressing, mustard and juices together and stir into potato-veggie mixture.
Add salt and pepper to taste and dig in!
May also be served cold.
Brie & Tomato Linguine


Ingredients:
linguine, roma tomatoes, fresh basil, garlic cloves, extra virgin olive oil, fresh parmesan cheese

Directions:
Combine all ingredients except pasta in a large bowl and let sit at room temperature for 2 hours.
Cook pasta, drain, and mix with sauce.
Serve with fresh parmesan if desired.
Black Bean Salad


Ingredients:
black beans, frozen corn, green onion, plum tomatoes, avocado, cilantro, basil, lime juice, olive oil, sugar

Directions:
In a large bowl, combine the beans, corn, onions, jalapeno chili peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil.
Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.] Chill before serving.
Raw Pad Thai


Ingredients:
zucchini, carrot, purple cabbage, green onion, almond butter, soy sauce, honey, garlic, gingerroot

Directions:
In a bowl, mix the nut butter with the garlic and ginger, lemon juice, soy sauce, honey, and hot sauce until smooth. Set aside.
Mix all of the vegetables in a large bowl (save a few green onion tops for garnish].
Right before serving, mix sauce with veggies and enjoy.
Chopsticks add a nice touch!
Ultimate Fabulous Baby Greens and Strawberry Salad!


Ingredients:
strawberries, pecans, cucumbers, red onion

Directions:
Wash and spin greens, chill until crisped.
Put goat cheese in freezer to firm for about 20 minutes, then pinch into 1/2" "blobs".
Toss everything together, then add favorite vinaigrette!
Tiramisu Layer Cake
Category: world-cuisine
By bettina

Fancy taste without all the work.  This cake is wonderful for a get together or just a special occasion at home.  Using a box cake mix as a base it's a real time saver!

Ingredients:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
¼ cup coffee
1 tablespoon coffee flavored liqueur
1 (8 ounce) container mascarpone cheese
½ cup confectioners' sugar
2 tablespoons coffee flavored liqueur
2 cups heavy cream
¼ cup confectioners' sugar
2 tablespoons coffee flavored liqueur
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside. To make the filling:  In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate. To make the frosting:  In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture. To assemble the cake:   Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake.  Garnish with chocolate curls.  Refrigerate at least 30 minutes before serving. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Prep time: 5 mins
Cook time: 20 mins
Total time: 2 hrs
Yields: 1 - 3 layer 9 inch cake

Calories: 465
Fat: 28.9 g
Saturated fat: 15 g
Carbohydrates: 46.3 g
Sugars: 34.4 g
Dietary fiber: 0.8 g
Protein: 4.4 g
Cholesterol: 77.7 mg
Sodium: 308.8 mg
No Commercial Yeast Starter
Category: bread
By SUZQ

It may take a little time, but making a good starter is easy! It is best to use organically grown flour and non-chlorinated water because they contain no chemicals which might kill the wild yeast.

Ingredients:
2 cups all-purpose flour
2 cups bottled (non-chlorinated) water

Directions:
Combine flour and spring water in a medium bowl; stir well. Cover loosely with a cloth and let sit on a kitchen counter for 2 to 3 days, or until bubbly. To use and feed your starter; take out the amount needed for your recipe and then replace that amount with equal parts flour and spring water. If you keep your starter at room temperature it should be fed every other day, and if refrigerated, fed weekly. If you accumulate more starter than you need, simply pour a few cups down the drain before feeding it.

Prep time: 10 mins
Total time: 2 days
Yields: 4 cups starter

Calories: 227.5
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 47.7 g
Sugars: 0.2 g
Dietary fiber: 1.7 g
Protein: 6.5 g
Sodium: 2.4 mg
Applesauce Cornbread
Category: bread
By rocketD

This is an easy, quick recipe for cornbread that's dense, and adjustably sweet. It will smell great as it bakes and comes out with a great golden crust. It can accompany anything. I love it served with salad, soup, or chili.  Add herbs for extra flavor.

Ingredients:
1 cup all-purpose flour
1 cup fine cornmeal
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
¼ cup sugar
¾ cup skim milk
2  large eggs
¼ cup unsweetened applesauce

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly grease an 8x8-inch baking pan. In a bowl, mix together flour, cornmeal, baking soda, baking powder, salt, and sugar. In a separate bowl, stir together milk, eggs, and applesauce. Fold the wet mixture into the dry; mix together well. Then pour the combined mixture into baking pan. Bake in the preheated oven until puffed and brown, about 15 to 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 9 servings

Calories: 154.6
Fat: 1.5 g
Saturated fat: 0.4 g
Carbohydrates: 30.3 g
Sugars: 7.6 g
Dietary fiber: 1.1 g
Protein: 4.6 g
Cholesterol: 41.7 mg
Sodium: 474.5 mg
Terri's (Almost) Famous Clean-Out-The-Veggie-Drawer Pasta Primav


Ingredients:
olive oil, boneless chicken breast, butter, garlic cloves, mozzarella cheese, parmesan cheese, bell pepper, onion, tomatoes, cooked pasta

Directions:
Heat olive oil in large saute pan.
Add chicken (if using] and 3 cloves pressed garlic, and saute until chicken is no longer pink.
Add butter, all chopped veggies, 1 clove minced garlic, and McCormick spice.
Cook and stir for about 5- 7 minutes more, until veggies are cooked, but still crisp.
Add pasta to veggies and chicken, stir well, and heat until pasta is warmed through (2 minutes].
Add cheeses and stir until melted.
Add tomatoes last, and remove from heat (don't cook the tomatoes].
Serve piping hot with garlic toast.
Tacoritos


Ingredients:
ground beef, chili powder, garlic, salt, onion, white sauce, ground sage, oregano, ground cumin, mild green chilies, cheddar cheese, tomatoes, white flour tortillas, iceberg lettuce

Directions:
Brown ground beef and drain.
Add chili powder, garlic, salt and onion.
Combine white sauce, sage, oregano, cumin and chiles.
Simmer over very low heat until warm.
Reserve 1 cup sauce and 1 cup grated cheese.
Mix remaining sauce and cheese with meat, lettuce and tomatoes.
Place this mixture in tortillas, roll and place seam side down in a flat ungreased baking dish.
Top with reserved sauce and cheese.
Cover with foil.
Bake at 350 degrees for 15 minutes.
Tomato Stew Lecso


Ingredients:
bacon, onion, red bell peppers, salt, garlic cloves, tomatoes, paprika

Directions:
Fry bacon; add onion; cook until translucent.
Add bell pepper.
Sprinkle with salt.
Cook slowly for 20 minutes.
Add garlic.
Add tomatoes.
Add paprika.
Simmer 20 minutes; mash fine; it should be thick.
Chicken Chili Taco Stew


Ingredients:
green pepper, onion, garlic cloves, rotel, chili beans, corn, chili powder, cumin, salt, chicken broth

Directions:
Saute chicken, onion, garlic, and green pepper in cooking spray.
Add remaining ingredients.  Heat on stove until warm throughout.
(You can also cook this in the crockpot on low all day or high for a few hours--no need to saute veggies for the crockpot version.]
If desired, top stew with shredded cheese, sour cream, avocados, and crushed up tortilla chips. My kids love to eat this as a dip for their chips. I serve it with the baked version of tortilla chips.
Julie's Cornbread Dressing or Stuffing


Ingredients:
celery, onion, eggs, sage, salt, pepper, turkey broth, chicken broth

Directions:
DAY BEFORE OR EARLY IN THE DAY.
Make cornbread.
Pinch up other bread into 1/2" pieces and toast in oven until dry but not brown or hard.  I use a large cookie sheet at 200 degrees for 1 hours.
Dice celery and onion and keep refrigerated.
2 1/2 HOURS BEFORE SERVING.
Crumble cornbread by hand into the bowl with the bread.
Add the eggs, sage, salt and pepper.
Add 2 cups of turkey broth.
Add the cream.
Add additional chicken broth, until you reach the right consistency.  Be careful not to add too much as the dressing will not set.  (You want enough liquid so that the bread will soak it up and still be just slightly soupy.].
Preheat oven to 350 degrees.  (If using the same oven as the turkey, plan to cook longer to accommodate the lower oven temperature.].
If not using a disposable pan, spray pan with Pam AND line it with heavy duty aluminum foil or regular aluminum foil, doubled.  Spray the foil as well.
1 1/4 HOUR BEFORE SERVING.
Place dressing in the oven.
Check on it starting at 45 minutes.  Depending on the size of your pan (the depth of the dressing], it will take anywhere from 45 minutes up to 1 1/4 hour to get done.
Serve and enjoy!
Broccoli Cauliflower Shrimp Casserole


Ingredients:
broccoli, onion, bacon, Velveeta cheese, sour cream, shrimp, salt, pepper

Directions:
Mix cauliflower/broccoli, onion, bacon, Velveeta cheese, sour cream, shrimp, salt and pepper together raw.
Bake at 350 degrees Fahrenheit for 1 hour covered.
I would add the shrimp for the last 15 minutes so it doesn't get rubbery and I would cook the bacon first; your choice.
Million Dollar Pie


Ingredients:
graham cracker pie crusts, crushed pineapple, Cool Whip, lemon juice, pecans

Directions:
Mix all ingredients., Pour into crusts.  Garnish with extra pecans if you wish., Refrigerate 2 hours before serving.
Quick & Easy Pizza Pasta Bake


Ingredients:
pasta, olive oil, lean ground beef, mozzarella cheese, green bell pepper, mushrooms

Directions:
Preheat oven to 350°F.
Cook your pasta according to your package's directions.  Once done, rinse under cold water & drain.
While pasta is cooking, brown the beef in the olive oil.  Add salt & pepper as it cooks, if desired.  Drain, if needed.
Remove beef from heat and stir in the pizza sauce, cooked pasta and the chopped pepperoni.
Spread pasta mixture in a sprayed 9x12-inch baking dish.  Sprinkle with cheese, then top with bell peppers, mushrooms and the sliced pepperoni.
Bake in the oven for 25-30 minutes, or until cheese is fully-melted and the sauce begins to bubble.  Let rest for at least 5 minutes, then serve topped with red pepper flakes, grated Parmesan, Tobasco sauce, ketchup or whatever you usually put on pizza!
Lemon Whip


Ingredients:
boiling water, Cool Whip

Directions:
Bring 3 cups of water to a boil.  Dissolve jello in boiling water.  Add frozen lemonade concentrate and mix.
Refrigerate until a spoon drawn through it leaves a definite impression (about 1 1/2 hours].
Add Cool Whip and whip in electric mixer.
Pour into serving dish and refrigerate several hours.
Microwave Warm Mushroom & Bacon Dip


Ingredients:
bacon, mushroom, garlic cloves, pepper, cream cheese, sour cream

Directions:
In 2 quart microwave safe casserole, arrange bacon, loosely cover with paper towel.
Microwave at high 6 minutes until crisp;  remove bacon and crumble.
Reserve 2 1/2 tablespoons drippings.
Add mushrooms and garlic to reserved drippings, microwave uncovered 2 minutes or until mushrooms are tender, stirring once.
Add soup mix and pepper, and cream cheese, combine thoroughly.
Decrease heat to med. and microwave uncovered, stirring frequently, 3 minutes or until cheese melts.
Stir in sour cream and bacon.
Microwave uncovered at medium 3 minutes or until heated through, stir once.
Garnish with additional mushrooms and bacon.
Harry Potter Lemon Drop Confetti Cake


Ingredients:
character(0]

Directions:
Preheat oven to 350 degrees F.  Line the bottom of two 12x3 inch cake pans with parchment and spray with nonstick spray.
Mix the sprinkles together in a large bowl and set aside.
Add two boxes of cake mix plus required ingredients to the bowl of a standing mixer fitted with a paddle attachment.  Beat until fluffy and combined, about 5 minutes.  Turn off mixer.  Fold in ½ cup jimmies with a spatula.
Pour batter into prepared cake pan.  Repeat with two more boxes of cake mix and pour batter into second prepared cake pan.  Bake 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.  Cool cakes completely in pan.
Line the bottom of two 9x3 inch cake pans with parchment and spray with nonstick spray.
Add two boxes of cake mix plus required ingredients to the bowl of a standing mixer fitted with a paddle attachment.  Beat until fluffy and combined, about 5 minutes.  Turn off mixer.  Fold in ½ cup jimmies with a spatula.
Pour batter into prepared cake pans.  Bake the 9x3 cakes for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.  Cool cakes completely in pan.
Line the bottom of one 7x3 inch cake pan with parchment and spray with nonstick spray.
Add one boxes of cake mix plus required ingredients to the bowl of a standing mixer fitted with a paddle attachment.  Beat until fluffy and combined, about 5 minutes.  Turn off mixer.  Fold in ¼ cup jimmies with a spatula.
Pour batter into prepared cake pans.  Bake cake for 55 minutes or until a toothpick inserted into the center of the cake comes out clean.  Cool cake completely in pan.
Remove cakes from pans and level top if needed.  Split the 7x3 cake in half horizontally.  Wrap each cake in plastic wrap and refrigerate for at least 2 hours.
Tangy Onion Relish


Ingredients:
red bell pepper, brown sugar, cider vinegar, salt, canola oil, prepared mustard

Directions:
Place all ingredients in a 3-quart, non-aluminium saucepan over medium heat; heat to boiling.
Reduce heat to low and simmer uncovered 20 minutes, stirring occasionally.
Spoon relish into bowl; cover and refrigerate about 3 hours.
Store unused relish in covered container in refrigerator for up to  2 weeks.
Curried Meatballs


Ingredients:
beef mince, egg, garlic cloves, spring onions, lentils, mango chutney, steamed rice, spring onion

Directions:
Combine mince, egg, garlic, curry paste, onion and lentils in a bowl and season with salt and pepper and mix to combine and then roll level tablespoons of the mix into balls and place on a plate.
Heat oil in a large frying pan over medium high heat and cook meatballs, turning for 5 to 7 minutes to until cooked through.
Serve with chutney, rice and spring onion.
VARIATIONS - you could use lamb mince instead of beef and lime pickle instead of mango chutney.
Chicken Bacon Wraps


Ingredients:
chicken breast, bacon, sweet onion, salt, onion powder, dill, tortilla, cheese, butter

Directions:
Oil pan or flat iron. Place chicken on pan on medium heat. Season with salt, dill, onion powder and creole seasoning. Cook til no longer pink on inside.
Cook bacon at the same time to desired crispness.
Slice onion and dice jalapeños. Saute.
Cube chicken and dice bacon. Mix all ingredients together.
Melt butter in pan. Place tortillas on pan long enough to get hot. Remove from pan to plate.
Fill tortillas with desired amount of filling (not too full or you cant fold it].
Add cheese.
Fold tortillas and place in pan. Crisp on all sides.
Serve with ranch on the side.
Chili Mac


Ingredients:
ground beef, water, Worcestershire sauce, ketchup, spaghetti

Directions:
Cook ground beef until done, and juices run clear.  Add water, Worcestershire, ketchup, and both packets.  Stir to mix well.  Simmer on low heat while you prepare spaghetti.
Bring water to a boil, add your spaghetti and cook until tender, done.  Drain well.
Plate a serving amount of spaghetti, and center meat mixture over the noodles.
Recipe at www.flakycrustedmemories.com.
Watermelon Margaritas


Ingredients:
watermelon, triple sec, sugar, lime juice, granulated sugar, lime slice

Directions:
"Place frozen watermelon, tequila, triple sec, sugar, and lime juice in a blender; process until smooth. Add ice; process until smooth. Serve in glasses rimmed with sugar, and garnish with lime and orange slices, if desired."
Stuffed Chicken Breast in a White Wine Cream Sauce


Ingredients:
chicken breasts, sun-dried tomatoes, frozen spinach, pine nuts, shallot, white wine, chicken broth, heavy cream

Directions:
Butterfly chicken and pound lightly to even thickness.  You don't want it to be thin, you just want it to be even.
Season with salt and pepper on both sides.
Preheat pan with oil to pan fry chicken.
Layer the spinach, sun dried tomatoes, goat cheese on 1/2 of the chicken and fold over the other half to cover.
Secure with toothpick.
Pan fry the chicken until done, about 8-10 minutes on each side.
In a small saucepan, heat oil and toast pine nuts for about 1 minute.
Add shallots and sweat.
Add white wine, chicken broth, and heavy cream and let simmer, reduce by half.
Season to taste with salt and pepper.
Plate chicken and ladle sauce over it.
Baked Potato Oles


Ingredients:
paprika, ground coriander, granulated sugar, seasoning salt, baking potatoes, olive oil flavored cooking spray

Directions:
Preheat oven to 475°F, Mix seasoning, sugar and spices together., Slice scrubbed, unpeeled potatoes into rounds., Place 1/2 of the potatoes into a plastic bag., Spray with olive oil., Sprinkle half of spice mix into bag., Close bag and shake until potatoes are coated., Repeat process with other half of potatoes and spices., Spray 2 baking sheets with olive oil., Spread potato rounds out on baking sheets into a single layer., Bake until crisp, 30-40 minutes.
Dried Cherries, Pecans and Rosemary Brie en Croute
Category: uncategorized
By Anonymous

Dried cherries, toasted pecans, and honey top this brie round baked in puff pastry.

Ingredients:
½ (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
1  egg
1 tablespoon water
⅓ cup dried cherries, softened*
¼ cup chopped toasted pecans
¼ cup honey
½ teaspoon chopped fresh rosemary leaves
1 (13.2 ounce) round Brie cheese
1 (26 ounce) package Pepperidge Farm® Entertaining Cracker Quartet Collection

Directions:
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Stir the cherries, pecans, honey and rosemary in a small bowl. Spread the cherry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet. Brush the pastry with the egg mixture. Decorate the top with pastry scraps or additional rosemary, if desired. Brush the pastry with the egg mixture. Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.

Prep time: 15 mins
Cook time: 20 mins
Total time: 2 hrs
Yields: 12 servings

Calories: 533.4
Fat: 26.6 g
Saturated fat: 9.3 g
Carbohydrates: 57.2 g
Sugars: 12.6 g
Dietary fiber: 5.2 g
Protein: 13.1 g
Cholesterol: 67.2 mg
Sodium: 691.5 mg
Spinach Pasta


Ingredients:
fresh spinach, fresh mushrooms, butter, garlic clove, marsala, heavy cream, spaghetti, parmesan cheese

Directions:
"Cook spinach in boiling salted water until tender. In small bowl, put mushrooms and lemon juice and mix. Melt butter in skillet, add garlic and Marsala. Cook 3 minutes then add mushrooms with lemon juice and cook 5 minutes then add creme and bring to a boil. Add salt and pepper, remove from heat. Cook noodles. In a large bowl, throw it all in the bowl, mix and top with parmesan cheese."