xiaoxl/recipe_data huggingface dataset:
Chorizo Steamed Clams
Category: main-dish
By Chef John

I have always just called these chorizo steamed clams, 'Spanish Clams,' since it seems like there's some variation of this on every Spanish restaurant menu I've ever seen. Sometimes they use beer, or white wine, or sherry; and many varieties of clams can be used. But the common denominator is the spicy, Spanish-style chorizo. I like to serve steamed clams with grilled bread.

Ingredients:
1 tablespoon olive oil
½ cup finely diced onions
3 ounces Spanish chorizo sausage, quartered lengthwise, cut into1/4-inch pieces
4 cloves garlic, minced
1 ½ cups white wine
3 pounds littleneck clams, scrubbed and rinsed
⅓ cup chopped Italian parsley
2 tablespoons butter

Directions:
Place large pot over medium heat; add olive oil. Stir in diced onion; cook and stir until onions begin to turn translucent, 3 or 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook 1 minute. Pour in white wine. Raise heat to high and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes. During this time you can occasionally shake the pot to "stir" the clams using potholders or a kitchen towel to hold the pot handles. It's best not to open the lid and stir. When clams have opened, remove pot from heat. Stir in butter and parsley; allow butter to melt. Serve clams in heated bowls with lots of the liquid.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 986.3
Fat: 37.2 g
Saturated fat: 13.3 g
Carbohydrates: 29.4 g
Sugars: 3.6 g
Dietary fiber: 1.1 g
Protein: 94.3 g
Cholesterol: 291.8 mg
Sodium: 853.4 mg
Thai Steak Wrap


Ingredients:
fresh ground black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, fresh ginger, parsley, light soy sauce, sugar, ginger, scallions, napa cabbage, carrot, cilantro

Directions:
In a plastic re-sealable bag, combine black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, 2 teaspoons of ginger, and the chopped parsley. Add flank steak and coat evenly. Seal bag and refrigerate for 1 to 12 hours.
Grill(or broil] for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
In a small glass bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan or heavy skillet, combine dressing and scallions.
Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes.
Remove from heat and add cilantro.
Combine sliced flank steak and cabbage slaw and serve on warm pita wraps.
Stuffed Bacon-Cheddar BBQ Burger


Ingredients:
black pepper, sharp cheddar cheese, bacon, butter, barbecue sauce, lettuce, tomatoes, onion

Directions:
Combine ground round, ground chuck, salt and pepper in a large bowl.
In another bowl, combine the coarsely shredded sharp cheddar and cooked bacon pieces.
Let bacon and cheese mixture sit at room temperature for about 20 minutes to get soft.
Then, shape mixture into balls (for however many burgers you would like to make]. Form 2 patties of meat and place one cheese/bacon ball in between them.
Pinch the sides together to seal in cheese ball. Gently press formed patty, to spread out cheese ball. Continue until all patties are formed.
Cook burgers on grill over medium flame for about 7 minutes on each side.
While burgers are grilling, slice sweet Vidalia onions and sauté them in a skillet with 1 tablespoon of butter. Once onions become translucent (about 4 minutes], add some sweet barbecue sauce.
Flip burgers, and baste the cooked side of the patties with the same sweet barbecue sauce used in the onions.
After about 7 minutes longer, the burger should be done (these are big thick burgers and may take longer to grill to your liking].
Baste again with sweet barbecue sauce before removing from grill.
Butter hamburger buns and place on top rack of grill for several minutes, until toasted.
To build burger, take toasted bun, add patty, and top with smothered barbecue onions. You can add tomato or lettuce, if you'd like, but the flavors are great without them.
mom's holiday fruit salad


Ingredients:
mandarin oranges, pineapple, pecans, sour cream, coconut

Directions:
"mix all ingredients and refrigerate 5-6 hours before serving."
Fran's Lemon Cake


Ingredients:
eggs, water, cream cheese, butter, powdered sugar, vanilla

Directions:
Mix together cake ingredients until smooth; approx 2 minutes. Pour into a greased sheet pan. Bake for 20 minutes at 350 degrees.
Beat the cream cheese, butter and powder sugar until smooth then add the vanilla. Spread on top of the cooled cake.
Mexican White Rice
Category: side-dish
By gem

A side dish that is mostly used by Mexicans as a side dish for fish and shellfish dishes.

Ingredients:
1 tablespoon vegetable oil
½ cup fresh corn kernels
1  fresh poblano chile pepper - seeded, deveined, and chopped
½  onion, chopped
¼ cup drained canned peas
1 clove garlic, minced
¼ cup minced carrot
1 cup water
1 cup milk
2 tablespoons butter
1 cup white rice, rinsed and drained
1 tablespoon chicken bouillon granules

Directions:
Heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes. Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon; cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 227.6
Fat: 7.6 g
Saturated fat: 3.4 g
Carbohydrates: 34.7 g
Sugars: 4.2 g
Dietary fiber: 2 g
Protein: 5.3 g
Cholesterol: 13.6 mg
Sodium: 249 mg
Asian-Style Ground Beef Cabbage Wraps
Category: everyday-cooking
By Bibi

All the flavors you love in "crack slaw" are here in a tidy cabbage wrap! Using ground beef, some Asian flavors, and toppings, create a tasty lunch that each person can customize. Don't want any heat? Leave out the Sriracha. Want more heat? Add some crushed red pepper. Can't stand cilantro? Use fresh parsley, instead. Make these the way you like them. Serve with additional coconut aminos or soy sauce, if desired.

Ingredients:
1 pound lean ground beef
1 cup diced fresh mushrooms
½ cup diced onion
3 tablespoons coconut aminos (soy-free seasoning sauce)
2 teaspoons Sriracha sauce, or to taste
2 teaspoons minced fresh ginger
1 large clove garlic, minced
1 teaspoon rice vinegar, or to taste
1 teaspoon sesame oil
salt and ground black pepper to taste
8 leaves cabbage
½ cup matchstick-cut carrots
3  green onions, thinly sliced
8 sprigs cilantro, or to taste  (Optional)
1 pinch sesame seeds  (Optional)
1 pinch red pepper flakes  (Optional)

Directions:
Heat a large skillet over medium-high heat. Cook ground beef in the hot skillet, breaking up any large clumps, until browned and crumbly, about 5 minutes. Add mushrooms and onion and cook until vegetables soften, about 4 minutes. Add coconut aminos, Sriracha, ginger, garlic, and vinegar. Cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Remove from heat and stir in sesame oil. Season with salt and pepper. Evenly divide mixture among 8 cabbage leaves; sprinkle carrots and onions on top. Sprinkle green onions, cilantro, sesame seeds, and red pepper flakes on top. Roll each cabbage leaf over and around filling to form a packet.

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

Calories: 282.9
Fat: 15.4 g
Saturated fat: 5.7 g
Carbohydrates: 11.1 g
Sugars: 3.8 g
Dietary fiber: 2.8 g
Protein: 24.2 g
Cholesterol: 79 mg
Sodium: 449.6 mg
Fig Jam


Ingredients:
dried figs, water, sugar, lemon juice

Directions:
Chop figs., Place all ingredients in small sauce pan, Simmer until friut is very soft and water is almost gone., Cool for 10 minutes, Puree in processor until all the fruit is blended well., Chill until ready to serve.
Potato Flatbread (Kartofluflatbrauth)


Ingredients:
"potato"

Directions:
Peel and mash potatoes.
When cool, knead rye flour into them.
How much rye flour you have to add depends on how soft the potatoes are, but knead until the dough does not stick to your hands.
With your hands make round balls, about the size of a tennis ball, flatten with a rolling pin until fairly thin, and prick with a fork.  Bake on both sides on a hot cast-iron pan, using low flame.
Pile up and cover with a damp cloth to keep soft.
Serve warm or cold with butter and cheese and cold cuts.
Three in One Cookies


Ingredients:
all-purpose flour, whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, butter, granulated sugar, vanilla, eggs, wheat germ, chocolate chips, walnuts, quick oats

Directions:
Preheat oven to 375. F (190 C]
Place all dry ingredients in a medium size bowl and set aside
Put softened butter and sugar in a large bowl and cream together
Add the 2 eggs and vanilla and beat with an electric mixer on medium speed for 2 to 5 minutes or until well combined.
Pour the dry ingredients slowly to the mixture and stir until all the flour is incorporated into the dough
Stir in the wheat germ, walnuts, chocolate chips and oats and mix well until all the oats are mixed into the dough.
Place a small amount of dough on a baking sheet lined with parchment paper 2 inches apart
Bake for 10 minutes and then remove from the oven and place on a cooling rack.
Chocolate-Cranberry Energy Bars
Category: appetizers-and-snacks
By BoKristensen

A tasty snack that is easy on the stomach and has a good balance of ingredients to provide energy during athletic activities, training, or events.

Ingredients:
½ cup raw almonds
½ cup walnuts
½ cup pitted dates
½ cup dried cranberries
⅛ cup shredded coconut
3 teaspoons unsweetened cocoa powder
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pulse almonds and walnuts together in the bowl of a food processor until chopped. Add dates and cranberries, a little at a time, and continue to chop. Add coconut, cocoa, and vanilla extract. Process to desired consistency. Roll dough into a 2-inch wide log and cut into ten 3/4-inch thick pucks. Place on the prepared baking sheet. Bake in the preheated oven until set, about 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 10 bars

Calories: 129.2
Fat: 8.4 g
Saturated fat: 1.4 g
Carbohydrates: 13.3 g
Sugars: 9.2 g
Dietary fiber: 2.5 g
Protein: 2.8 g
Sodium: 0.9 mg
Poochie Meat Cakes
Category: everyday-cooking
By Shelly H

I have 4 dogs, ranging from 5 yrs - 17 yrs old (Terriers of all sizes).  After the big dog food scare, I didn't want to take chances so I tried to figure out a healthy recipe for them, something that had all the nutrients and fat they needed. This is what I came up with and my dogs absolutely loved it! The nice thing about this recipe is that it can be eaten by the humans as well.

Ingredients:
1 ½ cups brown rice
3 cups water
2 large potatoes, grated
4 large carrots, grated
2 large celery stalks, chopped
6 pounds ground beef
8  eggs
1 dash salt
¼ cup olive oil
1 ½ cups regular rolled oats

Directions:
Preheat oven to 400 degrees F (205 degrees C). Grease 36 cups of 3 large muffin tins. In a medium saucepan, combine the rice with water. Bring to a boil over high heat, uncovered, and cook 10 minutes. Reduce heat to low, cover, and simmer 20 minutes. Remove from heat, let cool several minutes, then fluff with a fork and set aside. In a large bowl, combine the potatoes, carrots, celery, ground beef, and eggs. Mix ingredients together using your hands or a sturdy spoon. Add salt, olive oil, rolled oats, and rice; mix well. Fill each muffin cup with some of the meat mixture, and pat down the to make it firm. Bake 45 minutes, or until surface feels set. Cool on a rack 10 minutes or longer. Remove the meat cakes by turning the muffin tin upside down over a sheet of aluminum foil. Tap each muffin cup to release the cake. Refrigerate or freeze in sealed plastic bags. NOTE: Do not feed to dogs while still hot.

Prep time: 35 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs
Yields: 36 poochie cakes

Calories: 308.9
Fat: 22.1 g
Saturated fat: 8.5 g
Carbohydrates: 12.8 g
Sugars: 0.7 g
Dietary fiber: 1.3 g
Protein: 14.1 g
Cholesterol: 64.3 mg
Sodium: 73 mg
Old Fashioned Hot Chocolate


Ingredients:
sugar, cinnamon, butter, vanilla, milk

Directions:
Heat milk, butter and vanilla on stove top until just boiling., Combine cocoa, sugar, cinnamon in mug., Pour milk into mug and stir., Top with whip cream if desired.
Cheesy Bread Machine Bagels


Ingredients:
warm water, sugar, salt, flour, bread machine yeast, cornmeal

Directions:
Combine water, cheese, sugar, salt, flour, and yeast in the bread machine.  I let the cheese kind of melt into the water for a minute before adding the remaining ingredients.  Use the dough setting on your bread machine. If you machine doesn't have a dough setting stop it after the second kneading.
Remove the dough after it has finished rising in the bread machine and divide into 12 equal pieces.
Roll each piece into a ball.
Using fingers, poke a hole in the middle and form into a bagel shape.
Pre-heat oven to 375 degrees.
Let rise under a wet tea towel or paper towels for 30 more minutes.
While bagels are rising, start boiling a large pot of water with 3 TBS of sugar.
After bagels have risen boil each side for 30 seconds, place on dry paper towels to dry before transferring to cornmeal dusted pan. (I divide them between 2 jellyroll pans].
Use a pastry brush to brush the egg whites on top of the bagels.
You can sprinkle extra cheese on top of bagels for a caramelized cheese crunch.
Bake for 20-25 minutes.  Turning the pans halfway for even baking.
Cool for 5 minutes on wire rack and enjoy!
Better Baked Mac & Cheese


Ingredients:
salt, elbow macaroni, pepper, dried parsley, garlic powder, salt, butter, cornstarch

Directions:
Preheat the oven to 375F and grease 2 large casserole dishes.
Boil a large pot of water and add salt. Add macaroni and cook 10 minutes, stirring occasionally. Drain well and return to pot.
While pasta is cooking, heat 5 cups of milk in a saucepan.
Stir in the pepper, parsley, garlic powder, salt and butter.
Whisk the cornstarch with the remaining 1 cup milk until smooth, then add to the hot milk and cook until slightly thickened.
Stir in all but 1 cup of the cheese until melted.
Pour over the pasta in the pot and fold in completely.
Divide pasta between the casserole dishes, top with reserved cheese and breadcrumbs.
Bake for 10 minutes, until cheese melts and casserole is bubbly.
Bucatini Amatriciana


Ingredients:
olive oil, pancetta, unsmoked bacon, crushed red pepper flakes, black pepper, onion, garlic cloves, tomatoes, kosher salt, bucatini pasta, spaghetti

Directions:
Heat oil in a large heavy skillet over medium heat. Add pancetta and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.] Stir in cheese and transfer pasta to warmed bowls.
Really Easy and Good Cornflake Mars Bars Squares (No Bake)


Ingredients:
margarine, butter

Directions:
Prepare a 13 x 9-inch baking pan.
In a large pot (or a large microwave-safe bowl] PARTIALLY melt the margarine on top of stove or in the microwave.
Add in Mars Bars pieces, and melt over low heat, stirring constantly until mixture is smooth.
Add in the crushed cornflakes; mix until well blended.
Press into prepared baking pan.
Combine the chocolate chips and butter in microwave, stirring once or twice until smooth and melted.
Spread over the top of mixture in pan.
Sweet and Spicy Sweet Potatoes
Category: side-dish
By Erin R Pitman

The spicy mixture covering these sweet potatoes is also good on chicken pieces!

Ingredients:
2 large sweet potatoes, peeled and cubed
3 tablespoons olive oil
2 teaspoons packed brown sugar
1 ½ tablespoons paprika
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon poultry seasoning
½ teaspoon chili powder
1 pinch cayenne pepper

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet. Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 305.3
Fat: 10.7 g
Saturated fat: 1.5 g
Carbohydrates: 50.3 g
Sugars: 12.2 g
Dietary fiber: 8 g
Protein: 4.1 g
Sodium: 130.3 mg
Honey-Lemon Ginger Tea


Ingredients:
fresh ginger, cold water, honey

Directions:
In a covered saucepan, bring the ginger and water to a boil, then reduce heat to low. Simmer, covered, on low heat for 20 minutes.
Remove from heat, add the tea bags, cover and let steep for 5 to 10 minutes.
Strain the tea, discarding the tea bags and saving the ginger for reuse.
Add the lemon juice and honey to taste, reheat and serve hot.
Potato Gratin


Ingredients:
butter, russet potatoes, kosher salt, fresh ground pepper, cheddar cheese, yellow onion, heavy cream

Directions:
Preheat oven to 425 degrees F.
Peel the potatoes.
Then with a mandoline, thinly slice.
Begin layering them into a very lightly oiled 9x13 baking dish.
Season each layer lightly with salt and pepper and sprinkle with grated cheese and onion.
Repeat 3 or 4 times and end with a sprinkling of cheese.
Pour heavy cream over all.
Bake, uncovered, in the upper third of the oven for 45 to 50 minutes.
This dish can wait, loosely covered, for half and hour or so.
To hold it any longer, stop the cooking process just before the last bit of liquid has been absorbed and heat gently just before serving.
Rustic Lemon Poppy Seed Scones


Ingredients:
all-purpose flour, granulated sugar, baking powder, salt, margarine, egg, milk, poppy seed, lemon zest, milk, confectioners' sugar

Directions:
Preheat oven to 425°F.
Combine flour, sugar, baking powder, and salt in a large bowl.
Cut in margarine until the mixture is crumbly (consistency will be coarse].
Stir in poppy seeds and lemon zest.
Make a well in the center of the ingredients.
Beat egg in a small bowl until frothy; stir in the milk.
Pour egg mixture into the well you made in the flour mixture, and stir with a fork to form a soft dough.
Do not overmix.
Turn dough out onto a floured surface and knead 8-10 times; divide dough into 6 equal portions, and form into slightly flattened balls.
Place balls 1-2" apart on a greased baking sheet.
Brush the tops with milk and sprinkle with some confectioners sugar.
Bake at 425°F for 15 minutes, or until well risen and both tops and bottoms are slightly browned.
Serve with butter, clotted cream, jam, or marmalade, if you desire.
Easy Tuna Noodle Casserole


Ingredients:
milk, tuna in water, cheddar cheese

Directions:
Bring 2 quarts of water to a boil.
Add 1 lb frozen noodles, return to boil and simmer 5 minutes.
Drain noodles and rinse in hot water.
In a 2 quart baking dish, combine noodles, tuna, milk, cream of celery soup, 1 cup of cheese.
Add salt and pepper to taste.
Stir to seperate.
Bake 50 minutes uncovered at 350 degrees.
Sprinkle with remaining 1 cup of cheese last 5 minutes of baking.
Braised Red Cabbage With Toasted Hazelnuts


Ingredients:
unsalted butter, shallot, apple, red cabbage, apple cider vinegar, dry red wine, honey, salt, fresh thyme sprigs, pepper, caraway seed, hazelnuts

Directions:
In a large casserole or Dutch oven, melt the butter and cook the shallots and apples over medium-low heat until soft and fragrant, about 5 minutes.
Stir in the cabbage, vinegar, three-fourths cup wine, the honey and 1 teaspoons salt. Tie the thyme and juniper berries in a cheesecloth bag and stir in with the rest of the ingredients. Cover the pot and bring to a slow simmer.
Simmer the cabbage until tender, about 1 hour, stirring occasionally to make sure that the cabbage doesn't stick to the bottom of the pan. Stir the remaining one-fourth cup wine into the pot halfway through cooking, and add additional water throughout the cooking process if the liquid evaporates and the cabbage becomes dry.
When the cabbage is almost done, toast the caraway seeds in a small sauté pan over medium-high heat until fragrant, 2 to 3 minutes. Shake the pan frequently so the seeds do not burn. Remove from heat.
When the cabbage is tender, remove the pot from heat and season to taste with salt and pepper. Stir in the toasted caraway seeds, then cool, cover and refrigerate until needed. Reheat, adjust the seasoning if needed and serve sprinkled with toasted hazelnuts.
Canned Spiced Pickled Beets
Category: side-dish
By Lori Manthei Ridlon

Found this recipe in an old recipe box I bought at a rummage sale years ago.  It's easy, and everyone who tries them loves them. I use large mouth quart or pint jars.  Makes 6 quarts of beets.

Ingredients:
5 ⅓ cups distilled white vinegar
4 cups white sugar
4 cups water
2 tablespoons ground cinnamon
1 ½ tablespoons salt
1 tablespoon ground cloves
12 pounds beets, peeled and sliced
6  1-quart canning jars with lids and rings

Directions:
In a large pot, mix the white vinegar, sugar, water, cinnamon, salt, and cloves together; bring the mixture to a boil, and stir until the sugar has dissolved. Stir in the beets, and simmer until tender, 15 to 20 minutes. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Using a slotted spoon, pack the sliced beets into the hot, sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes. Add more time if you are at high altitude. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Prep time: 1 hr
Cook time: 45 mins
Total time: 1 hr 45 mins
Yields: 6 quarts

Calories: 306.6
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 74.2 g
Sugars: 64.9 g
Dietary fiber: 9 g
Protein: 4.9 g
Sodium: 820 mg
Pasta With Mushroom Cream Sauce


Ingredients:
pasta, butter, onion, garlic, flour, milk, basil, salt, pepper, parmesan cheese, parsley

Directions:
Cook pasta according to pkg directions; drain.
In skillet, heat butter over med-hi and saute mushrooms for 2 minutes.
Add onions and garlic; cook for 1 minute.
Add flour and cook and stir for 1 minute.
Add milk, basil, salt and pepper.
Cook and stir until sauce is thickened and smooth.
Remove from heat; add Parmesan cheese.
Toss with drained pasta.
Sprinkle with parsley.