xiaoxl/recipe_data huggingface dataset:
BBQ Chicken and Ranch Salad


Ingredients:
boneless skinless chicken breasts, corn, tomatoes, red onion

Directions:
HEAT grill to medium-high heat.
GRILL chicken 6 to 8 minute on each side or until done (165ºF], brushing with barbecue sauce for the last 2 minute.
COMBINE salad greens, vegetables and cheese in large bowl; top with chicken.
TOSS with dressing just before serving.
VARIATION: Prepare using grilled corn on the cob, which can be grilled in a variety of ways - in the husks, shucked, or shucked and wrapped in foil. For all methods, heat the grill to medium-high heat. Grilling corn in the husks: Pull back husks of corn, leaving husks attached at bottom of each ear; discard silk. Return husks to original position; then soak in water 10 minute Grill 15 minute or until corn is tender, turning occasionally. Grilling shucked corn: Discard corn husks and silk. Brush corn with your favorite KRAFT Dressing, such as KRAFT Sun Dried Tomato Vinaigrette Dressing. Grill 8 to 10 minute or until corn is tender, turning and brushing occasionally with additional dressing. Grilling foil-wrapped shucked corn: Discard corn husks and silk. Rinse ears with cold water. Gently shake off excess water, then wrap corn ears individually in foil. Grill 15 to 20 minute or until corn is tender, turning occasionally. You will need to grill 2 medium ears of corn to get the 1 cup kernels needed to prepare this recipe. To remove the kernels from the grilled corn, cool grilled ears slightly. Then, hold each cob firmly at an angle and carefully cut down the ear (away from the body] with sharp knife, several rows at a time.
Country Sausage Gravy
Category: side-dish
By MALTBUSTER75

This is a family favorite that my dad taught me long ago. It's very filling and if company arrives unexpectedly for breakfast, just add more flour and milk. This recipe works best with a cast iron skillet as it holds heat so well. And besides, it makes the meal more authentic!  Serve over buttermilk biscuits.

Ingredients:
1 pound pork sausage
1  onion, finely chopped
1  green bell pepper, finely chopped
1 teaspoon crushed red pepper flakes
2 tablespoons garlic, minced
4 tablespoons unsalted butter
salt and pepper to taste
4 tablespoons all-purpose flour
1 teaspoon minced fresh sage
1 teaspoon minced fresh thyme
2 cups milk, divided
2 cubes  chicken bouillon
¼ cup minced fresh parsley

Directions:
In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount. Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top.  Mix gently and allow mixture to cook for 5 minutes.  It will burn, so do not let it sit unguarded.  Don't forget to scrape the bottom of the pan.  Add the sage and thyme. Slowly stir in milk, about a half a cup at a time, and incorporate it well.  When the mixture thickens,  add more milk.  Do not let it boil vigorously, or it will burn.  Add chicken bullion and let cook for five minutes.  Again, if it thickens too much, add more milk.  Adjust taste with more salt and pepper if needed. Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 700.1
Fat: 60.1 g
Saturated fat: 25.3 g
Carbohydrates: 20.3 g
Sugars: 8.1 g
Dietary fiber: 1.4 g
Protein: 19.7 g
Cholesterol: 117.8 mg
Sodium: 1389.3 mg
Espresso Martini


Ingredients:
vodka, Kahlua

Directions:
"In a martini shaker, add vodka, espresso and Kahlua and fill with ice. Shake and strain into a chilled martini glass. Top with whipped cream and malted milk balls, if desired."
Strawberry Sorbet


Ingredients:
strawberries, water, sugar, lemon juice, kirsch

Directions:
Rinse, dry and hull the strawberries.
Puree them with the water and sugar. Taste and adjust the flavor with a few drops of lemon or kirsch if needed. Freeze according to the instructions for your ice cream maker.
Grilled Greek Chicken Salad


Ingredients:
boneless skinless chicken breast halves, boneless skinless chicken breast halves, lemon juice, olive oil, fresh oregano, dried oregano, garlic cloves, ground black pepper, cucumbers, tomatoes, red onion, feta cheese, feta cheese, kalamata olives, ripe olives

Directions:
1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine lemon juice, oil, oregano, garlic, and pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
2. Meanwhile, in a medium bowl, toss together cucumbers, tomatoes, and red onion.
3. Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F], turning once.
4. Transfer chicken to a cutting board; cut into bite-size pieces. Toss with cucumber mixture. If desired, serve on salad greens. Drizzle salad dressing over. Sprinkle with feta cheese and olives.
Chocolate Toffee Ooey Gooey Butter Cake


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

Directions:
Heat oven to 350 degrees.
By hand, mix egg and butter together, stir in cake mix until combined.  Pat cake mixture into a lightly greased 13x9 inch pan.
Toss English toffee bits evenly over cake mixture crust.
Beat with electric mixer cream cheese and butter until combined, continue beating and add eggs until combined.  Add vanilla, powdered sugar and cocoa until well combined.
Spoon cream cheese mixture on top of crust, spread with rubber spatula until even, being careful to not move toffee bits too much.
Bake uncovered in oven for 35 to 40 minutes, until top is wiggly but crusty and lightly browned.  Cool, and sprinkle top with more powdered sugar and toffee, if desired.
Simple Beef Curry


Ingredients:
stewing beef, canola oil, onion, garlic cloves, curry powder, paprika, chili powder, salt, water, cilantro, parsley

Directions:
Heat the oil over medium heat and saute the onion for about 3 minutes, or until translucent.
Add the garlic, curry, paprika, chili powder and salt. Cook, stirring constantly, for about 3 minutes.
Add the beef and stir.
Add 1/2 cup water and bring to a medium simmer. Cover, and cook for about five minutes.
Add enough water to cover the beef and cover once again.
Cook for 1-2 hours (adding water as needed], or until meat is tender and the sauce is thick.
Serve over rice and garnish with the parsley or the cilantro.
Lentil Barley Soup


Ingredients:
onion, celery, garlic clove, butter, margarine, beef broth, vegetable broth, chopped tomatoes, dry lentils, pearl barley, rosemary, oregano, pepper, carrot, swiss cheese

Directions:
In a large (4 quart] pan or dutch oven melt butter (or margarine].
add onion, celery, and garlic.
cook until tender.
add all remaining ingredients except cheese.
bring to a boil.
reduce to simmer for 45 minutes.
serve and top with cheese.
For Vegetarian/Vegan use the Vegetable stock as your choice not the beef, and for Vegan also omit the cheese and use a non dairy Margarine.  For Lacto Vegetarians you don't need to change the dairy or cheese.
Ultimate Double Chocolate Chip Cookies


Ingredients:
light brown sugar, milk, vanilla, egg, all-purpose flour, salt, baking soda

Directions:
Heat oven to 375 degrees.  Combine brown sugar, shortening, milk and vanilla in large bowl.  Beat at medium speed of electric mixer until light and fluffy.  Beat egg into creamed mixture.
Combine flour, salt and baking soda.  Mix into creamed mixture until just blended.  Stir in chocolate chips.
Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
Bake for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.  Cool 2 minutes of baking sheet on a cooling rack; remove cookies to rack to cool completely.
Pecan-Crusted Baked Chicken Breasts


Ingredients:
honey, Dijon mustard, pecans, panko breadcrumbs, boneless skinless chicken breasts

Directions:
Preheat oven to 450 degrees F.
Combine honey and mustard in a small bowl; stir well. Combine nuts and panko in a separate shallow bowl.
Brush each side of each chicken breast with the honey mixture. Dredge chicken in panko mixture. Press panko mixture onto chicken, so it will stick.
Place chicken on a baking sheet coated with cooking spray; lightly coat chicken with cooking spray.
Bake at 450 degrees F for about 12 minutes or until done.
Chicken & Strawberry Salad


Ingredients:
strawberries, spinach, spring onions, carrot, chicken breast

Directions:
Grill the chicken breast under a medium/high heat until cooked (approx 15-20 mins], then slice.
Place the spinach on a plate then layer over with the rest of the ingredients.
Serve with our delicious sesame dressing.
Enjoy! :].
Honey Pork Skewers With Sesame Pumpkin


Ingredients:
pork, garlic cloves, soy sauce, honey, pumpkin, green beans, sesame seeds

Directions:
Thread pork onto 8 skiewers and then place in a large rectangular dish.
Whisk garlic, soy sauce and honey together and pour over skewers, turning to coat and cover with plastic food wrap and chill for 1 hour to marinate.
Preheat barbecue to moderately high.
Spry pumpkin with oil and season with salt and pepper.
Cook pumpkin for 8 minutes or until tender turning occasionally and transfer to a heatproof place.
Spray beans with oil and cook for 2 minutes or until tender and transfer to place and toss pumpkin and beans with the chilli and sesame oil and sprinkle with sesame seeds and half the coriander.
Cook skewers on the barbecue grill for 10 minutes or until cooked.
Serve pumpkin mixture topped with kewers and the remaining coriander.
Vanilla Frozen Yogurt
Category: desserts
By TeenChef14

This frozen yogurt is so much easier than homemade ice cream! Just so you know, this freezes a lot quicker than ice cream. Also, if you want tart frozen yogurt, feel free to decrease the sugar!

Ingredients:
3 cups nonfat Greek yogurt
⅔ cup white sugar
1 teaspoon vanilla extract

Directions:
Stir the yogurt, sugar, and vanilla extract together until the sugar has dissolved. Cover. Refrigerate 1 hour. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, frozen yogurt should ripen in the freezer for at least 2 hours or overnight.

Prep time: 5 mins
Total time: 5 hrs 5 mins
Yields: 3 cups

Calories: 148.6
Carbohydrates: 26.8 g
Sugars: 26.8 g
Protein: 9.8 g
Sodium: 41.7 mg
Dorito® Casserole
Category: main-dish
By pinkdiamndz

Got this recipe from a friend WAY back in junior high. Super simple and tastes delicious. My kids ask for it all the time. If you love enchiladas, you'll love this recipe. You can use any flavor Doritos® to suit your tastes. When reheating leftover casserole, stir in a little bit of milk to make it creamy again.

Ingredients:
1 pound ground beef
1 (10.75 ounce) can  cream of chicken soup
1 (10 ounce) can enchilada sauce
10 fluid ounces milk
1 (13 ounce) package flavored tortilla snack chips (such as Doritos®), crushed
8 slices processed cheese food (such as Velveeta®)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook and stir ground beef in a large pot over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Drain and discard excess grease. Stir cream of chicken soup, enchilada sauce, and milk with the ground beef; bring to a simmer and cook for 5 minutes. Spread crushed tortilla snack chips into a 9x13-inch baking dish. Pour ground beef mixture over crushed chips; stir. Arrange cheese slices atop the mixture. Bake in preheated oven until the cheese melts, about 5 minutes; stir the melted cheese into the beef mixture.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 servings

Calories: 494.1
Fat: 29 g
Saturated fat: 9.7 g
Carbohydrates: 38.3 g
Sugars: 5.9 g
Dietary fiber: 2 g
Protein: 20.7 g
Cholesterol: 64.2 mg
Sodium: 1022.7 mg
Black Forest Cheesecakes
Category: desserts
By smbassref

A Yuletide treat, these easy mini-cheesecakes combine the perfect match of chocolate and cherries.

Ingredients:
12  chocolate sandwich cookies with creme filling
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
⅓ cup baking cocoa
1 teaspoon vanilla extract
2  eggs
1 (21 ounce) can cherry pie filling
½ cup whipped topping

Directions:
Preheat oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil muffin liners. Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in lined muffin cups, cream side up. Beat cream cheese, sugar, baking cocoa, and vanilla extract with an electric mixer in a large bowl until fluffy. Mix in eggs until blended. Fill prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs over top. Discard remaining crumbs or save for another use. Bake in preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours. Top each cheesecake with 2 tablespoons pie filling and a dollop of whipped topping just before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs 40 mins
Yields: 12 servings

Calories: 307.1
Fat: 16.7 g
Saturated fat: 9.4 g
Carbohydrates: 36.3 g
Sugars: 17 g
Dietary fiber: 1.4 g
Protein: 5.1 g
Cholesterol: 74 mg
Sodium: 183.2 mg
Copycat Don Pablos Salsa


Ingredients:
diced tomatoes, red onions, tomato paste, water, garlic powder, fresh cilantro, ground cumin, salt, sugar, diced tomatoes

Directions:
Place tomatoes, onions, tomato paste, water, garlic powder, cilantro, cumin, salt and sugar in a blender or food processor.
Puree until smooth.
Add remaining measure of tomatoes and mix till blended. (Fresh, diced tomatoes may be substituded for diced canned tomatoes.]
Add optional jalepeno peppers to taste.
Piña Colada Dipping Sauce


Ingredients:
water, crushed pineapple, sweetened flaked coconut, powdered sugar, cornstarch, cold water

Directions:
Mix together Piña Colada mix, water, crushed pineapple, coconut, and powdered sugar in a saucepan.
Heat on medium low temperature until sauce begins to simmer, stirring frequently.
Let mixture simmer slowly 10 to 12 minutes.
Mix cornstarch and water together, add to sauce, and blend well.
Let the mixture simmer for 3 to 5 minutes longer while stirring during and after adding cornstarch.
Remove from heat and bring to room temperature.
Sauce is served at room temperature or chilled with coconut shrimp (but it tastes great on other stuff, too].
Copycat Mc Donald's Big Mac Sauce


Ingredients:
Miracle Whip, sugar, black pepper, onion

Directions:
"Combine all ingredients together and chill until used."
Pasta Neapolitan


Ingredients:
olive oil, onion, garlic, chopped tomatoes, parsley, dried oregano, bay leaves, tomato paste, sugar, unsalted butter, boneless skinless chicken breasts, heavy cream, olive oil, salt, basil leaves

Directions:
PREPARE RED SAUCE: Heat oil in pan over medium heat& saute onion until translucent.
Add garlic& saute for another minute.
Stir in the rest of the ingredients; bring to a boil, then reduce heat& simmer uncovered for 15- 20 minutes.
Adjust seasoning, if necessary and remove the bay leaf.
PREPARE CHICKEN SAUCE: Melt butter in a heavy fry pan over medium heat.
Very thinly slice the chicken into strips; saute along with the almonds, stirring frequently, until the chicken is cooked (about 5 or 6 minutes].
Meanwhile, pour the cream into a small, heavy pan over a low heat.
Bring to a boil& boil for about 10 minutes, stirring constantly, until reduced by almost half.
Combine the cream with the chicken mixture and season.
Set aside& keep warm.
PASTA: Add oil, then noodles to a large pot of salted, boiling water& cook until tender.
Drain well.
ASSEMBLY: Turn noodles onto individual plates.
Spoon tomato sauce over them, leaving the outer edge of the noodles visible.
Spoon chicken sauce onto the center of tomato sauce, leaving the outer edge of the tomato sauce visible.
Sprinkle with basil leaves.
Grilled Steak With Garlic-Yogurt Marinade


Ingredients:
plain yogurt, fresh parsley, lemon juice, paprika, garlic, salt, beef steaks, mayonnaise

Directions:
In small bowl mix yogurt, parsley, lemon juice, paprika, garlic and salt.
Divide mixture in half. Place steaks in mixture and place all in a ziplock bag.  Turn to coat.
Refrigerate at least 1 hour or overnight.
Stir mayonnaise into remaining mixture; cover and refrigerate.
Remove steaks from marinade; discard marinade.  Grill steaks over medium heat for 7-10 minutes per side, for medium rare.
Serve with remaining sauce.
Owen's Mozzarella and Tomato Salad
Category: salad
By Dell

A delicious salad for cheese lovers.  It is also quick and easy to throw together.

Ingredients:
4 large tomatoes
4 tablespoons olive oil
ground black pepper to taste
10 ounces mozzarella cheese, thickly sliced
8 leaves fresh basil, torn into strips

Directions:
Chop tomatoes in half, then slice finely; arrange on four plates.  Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper.  Lay slices of cheese over tomatoes, and strips of basil over cheese.  Cover with plastic wrap, and refrigerate for 30 minutes before serving.

Prep time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 332.4
Fat: 25.2 g
Saturated fat: 9.1 g
Carbohydrates: 9.1 g
Sugars: 5.6 g
Dietary fiber: 2.2 g
Protein: 18.8 g
Cholesterol: 45.4 mg
Sodium: 448.1 mg
Parmesan Mushroom Risotto


Ingredients:
olive oil, shallots, mushroom, risotto rice, unsalted butter, parmesan cheese, parsley, salt, pepper

Directions:
Heat stock in a saucepan over medium heat; reduce to simmer.  In cast iron pan over medium heat add olive oil and heat.  Add mushrooms and shallots, stirring until translucent.  Add rice, stirring until rice begins to make a clicking sound (approximately 3-4 minutes].
Add wine and cook until wine is absorbed.  Using a ladle, add 3/4 cup of hot chicken stock to rice, and with a wooden spoon, stir constantly.  (Do not stir vigorously or rice will become gluey].  When rice is slightly thickened, add another 3/4 cup of stock.
Continue adding stock and constantly stir.  As rice nears doneness, add smaller amounts of stock.  Rice should not be overcooked, and is done when mixture is consistency of a heavy cream.
Remove from heat and add butter, parmesan, parsley, and season to taste with salt and pepper.  Top with additional grated cheese.  Serve immediately.
Brownie-Cheesecake Bars


Ingredients:
dark chocolate, butter, brown sugar, eggs, plain flour, vanilla extract, cream cheese, caster sugar, egg

Directions:
Preheat the oven to 160°C Line the base and sides of 8'x8" tin with baking paper.
Melt butter and chocolate in microwave.
Prepare cheese mixture by mixing softened cream cheese with sugar than add beaten egg. Mix by hand until smooth. Set a side.
For brownies mix sugar, eggs, vanilla extract add melted butter-chocolate, sift in flour.
Pour brownie mix into prepared tin.
Scoop dollops of creme cheese mix on top. Using a knife swirl the mixtures around little bit (cheese will start to sink so don't over do it].
Bake at 160C for about 30-35 minute.
Let it cool in the pan.
Cut when is cooled into 9 squares.
Cauliflower Pizza Bites
Category: appetizers-and-snacks
By A Day In the Kitchen

Just like its big relative, cauliflower crust pizza, but better! Easy and fun to eat, it's sure to be a crowd pleaser!

Ingredients:
1 large head cauliflower, cut into large chunks
2 ½ cups shredded mozzarella cheese, divided
½ cup freshly grated Parmesan cheese
1  egg
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅓ cup pizza sauce

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a muffin tin with parchment paper squares. Grate cauliflower into a microwave-safe bowl using a fine grater. Chop up any remaining pieces that are too small to grate but too big for the crust. Microwave cauliflower until soft and tender, 4 to 6 minutes. Pour cauliflower into a clean dish towel cool easily handled, 15 to 20 minutes. Wrap the towel around the cauliflower and squeeze out as much liquid as possible; the drier the cauliflower is, the better it will hold together as a crust once mixed with the other ingredients. Combine cauliflower, 1 cup mozzarella cheese, Parmesan cheese, egg, salt, pepper, garlic powder, and onion powder in a large bowl. Scoop cauliflower crust mixture into prepared muffin tin, dividing the mixture evenly among the cups. Pat down cauliflower mixture with the back of a spoon, making it compact. Bake in the preheated oven until golden brown, about 15 minutes. Spoon a small amount of pizza sauce onto each cauliflower crust. Top with remaining 1 1/2 cups mozzarella cheese, dividing evenly among the crusts. Bake until golden brown and cheese is melted, about 15 minutes. Let sit in pan for 5 minutes before moving each bite to a cooling rack. Let cool for 10 minutes. Peel parchment paper squares off the crusts and serve on a platter.

Prep time: 30 mins
Cook time: 34 mins
Total time: 1 hr 34 mins
Yields: 12 servings

Calories: 101.3
Fat: 5.2 g
Saturated fat: 3.1 g
Carbohydrates: 5.3 g
Sugars: 2.3 g
Dietary fiber: 1.9 g
Protein: 9 g
Cholesterol: 33.5 mg
Sodium: 308.4 mg
Mini Meatball Heroes by Giada


Ingredients:
onion, fresh parsley, egg, ketchup, garlic cloves, salt, ground black pepper, parmesan cheese, ground beef, ground pork, olive oil, parmesan cheese, provolone cheese

Directions:
To make the meatballs, whisk the first 7 ingredients in a large bowl to blend.
Stir in the cheese and bread crumbs.
Mix in the meats.
Using about 2 tablespoons meat for each, shape into 1-1/4 to 1-1/2 inch meatballs. Set aside.
Heat the oil in large frying pan over medium-high heat.
Working in batches, add the meatballs and saute until browned on all sides, about 5 minutes. Drain off excess oil.
Add the marinara sauce and simmer over medium-low heat until sauce thickens slightly, about 10 minutes.
Season to taste with salt and pepper.
To make the sandwiches: spoon the hot meatballs with some sauce over the bottoms of the the rolls.
Place 1/2 slice provolone on the top of meatballs and sprinkle with Parmesan.
Spread more sauce of the rolls tops, the flod the tops of the rolls over and serve.
Muhammara


Ingredients:
red bell peppers, hot water, walnuts, garlic cloves, pomegranate molasses, lemon juice, olive oil, salt, cumin, cayenne, pomegranate juice, lemon juice, sugar

Directions:
Place whole red peppers directly on a grill or BBQ, over med heat, turning until blackened on all sides (about 15 - 20 minutes].  Place them in a bowl, cover with plastic wrap and allow peppers to steam for 5 - 10 minutes then peel off the skins. Remove stems, seeds, and ribs and set aside.
Toast pita bread over med high heat until crisp and browned on both sides, then break into pieces and place in a bowl.  Pour hot water over the pita and let stand until softened, about 10 minutes.
Transfer to sieve and drain, thoroughly pressing out all excess liquid.
Place walnuts and garlic in food processor, pulsing until a crumbly texture, then add peppers, pita and remaining ingredients and process until smooth.
Cover and refrigerate for at least 2 hours or up to 2 days and serve with pita wedges.
POMEGRANATE MOLASSES: combine ingredients in a small saucepan.  Cook and stir over low heat, just until sugar dissolves.  Bring to a boil and boil for about 15 minutes until mixture is reduced to about 1/3 cup.  Cool and refrigerate for up to a week.
Garlic Shrimp


Ingredients:
red pepper flakes, butter, garlic cloves, parsley, cilantro, tiger shrimp

Directions:
Thaw and peel shrimp-refridgerate.
In a large sauce pan, cut stick of butter into tablespoons, add 1 tsp red pepper flakes, garlic cloves.  Heat over medium heat until butter is almost melted.  Add shrimp.  Sprinkle parsley or cilantro over the top cook over medium low heat for about 10-12 minutes, stirring and flipping shrimp frequently.