xiaoxl/recipe_data huggingface dataset:
Tahiri(Aloo Walay Rice)


Ingredients:
rice, potatoes, onion, tomatoes, garam masala, green chilies, salt, ginger

Directions:
1;heat oil and fry onion till brown.
2;add salt tomatoes,green chillies,ginger and potatoes and cook well.
3;now add chicken stockand more 350g water and bring the boil.
4;then add rice and cook on high flame.
5;when water evaporates then simmer on low flame for 10 to 15 minutes.
serve with raita and salad.
Tikka Masala Sauce


Ingredients:
coconut oil, onion, garlic cloves, kosher salt, garam masala, ginger, crushed tomatoes

Directions:
Melt oil in a large pot over medium heat. Add the onion and saute until just golden, about 10 minutes.
Add the garlic, salt, garam masala and ginger; cook 2 minutes, until fragrant.
Stir in the chilies and cook 3 minutes.
Add tomatoes and bring to a simmer. Cook, stirring frequently, for 10 minutes or until thick.
Pressure can 30 minutes @ 10 PSI.
Chicken Excelsior House


Ingredients:
chicken breasts, garlic powder, salt, butter, paprika, lemon juice, sour cream, mushroom, sherry wine

Directions:
Sprinkle chicken with garlic powder and salt., Melt butter., Add paprika and lemon juice., Roll chicken in butter mixture., Bake in 350 degree oven 30 minutes or until done., Mix sherry wine, sour cream and mushrooms ., Pour over chicken and bake 15 minutes more.
Creamy Cajun Shrimp Pasta
Category: main-dish
By C

Easy, elegant, spicy and only needs a salad to go with it.  If needed, reduce Cajun spice to taste.

Ingredients:
1 (8 ounce) package angel hair pasta
¼ cup butter
1 pound shrimp, peeled and deveined
1 clove garlic, minced
¼ cup all-purpose flour
2 tablespoons Cajun seasoning
2 cups milk
¼ teaspoon salt
1 tablespoon lemon juice

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain. Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 483.3
Fat: 17.6 g
Saturated fat: 9.2 g
Carbohydrates: 46 g
Sugars: 6.8 g
Dietary fiber: 2.6 g
Protein: 34.4 g
Cholesterol: 212.8 mg
Sodium: 1271.5 mg
Baked Spiced Cake Donuts
Category: bread
By Francesca Federico

A deliciously moist and more wholesome version of cake donuts with lots of spiced flavor.

Ingredients:
baking spray
2 cups all-purpose flour
1 ¼ cups white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
½ teaspoon kosher salt
1 cup applesauce
1 cup apple cider
2 tablespoons unsalted butter, melted
1 extra large egg, lightly beaten
2 teaspoons vanilla extract
½ cup white sugar
½ teaspoon ground cinnamon
4 tablespoons unsalted butter, melted

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan with baking spray. Sift flour, sugar, baking powder, cinnamon, pumpkin pie spice, and kosher salt together in a bowl. Whisk applesauce, apple cider, melted butter, egg, and vanilla extract together in a small bowl. Stir into flour mixture gradually until ingredients are combined. Spoon batter into the prepared pan, filling each cup 3/4 full. Bake in the preheated oven until a toothpick inserted into the center of a donut comes out clean, about 17 minutes. Remove from the oven and let cool for 5 minutes before removing donuts from the pan. Combine sugar and cinnamon for topping in a shallow dish. Brush donuts with melted butter on both sides and dip into sugar-cinnamon combination.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 donuts

Calories: 269.9
Fat: 6.5 g
Saturated fat: 3.8 g
Carbohydrates: 50.7 g
Sugars: 33.8 g
Dietary fiber: 1 g
Protein: 2.9 g
Cholesterol: 33.2 mg
Sodium: 172.1 mg
Spicy Shrimp With Green Beans & Red Pepper


Ingredients:
large shrimp, dry white wine, green beans, peanuts, canola oil, shallots, garlic cloves, red bell pepper, fresh cilantro stem, chicken broth, oyster sauce, Southeast Asian fish sauce, sugar, pepper, cornstarch

Directions:
Rinse the shrimp with cold water and pat dry with paper towels.
Put the shrimp in a medium bowl, sprinkle with the wine, cover and refrigerate until needed, up to two hours.
Bring a medium pan of salted water to boil, add green beans and simmer for 3-4 minutes.
Drain, rinse with cold water and throughly dry on paper towels.
Cut the beans diagonally in 1 1/2 inch lengths and set aside.
In a small bowl, stir together the glaze ingredients and set aside.
Drain the shrimp well.
Heat a wok or medium skillet over high heat.
Add half the oil and when it is very hot, add the shrimp.
Stir-fry until the shrimp are firm and opaque, 1-2 minutes.
Take from heat and set shrimp aside.
Reheat the wok over medium-high heat and add the remaining oil.
Stir-fry the shallots, garlic and bell pepper until the bell pepper starts to soften, 1-2 minutes.
Add the green beans and stir-fry until just hot, about 30 seconds.
Reduce heat, stir the glaze and pour into the wok.
Stir until thickened.
Add the shrimp with any juices and stir to combine.
What to Do With Graham Crackers


Ingredients:
graham crackers, cream cheese

Directions:
Spread cream cheese on one cracker., Spread Nutella on the other., Sandwich together and enjoy.
Three Berry Pie
Category: desserts
By Jenn Hall

In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.

Ingredients:
2 cups all-purpose flour
½ teaspoon salt
⅔ cup shortening, chilled
6 tablespoons cold water
1 cup fresh strawberries, halved
2 cups fresh raspberries
1 ½ cups fresh blueberries
½ cup white sugar
3 tablespoons cornstarch

Directions:
Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes. Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator. In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and  blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes. Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat. Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil. Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil. Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.

Prep time: 45 mins
Cook time: 45 mins
Total time: 3 hrs
Yields: 1 9-inch pie

Calories: 361.2
Fat: 17.7 g
Saturated fat: 4.3 g
Carbohydrates: 48 g
Sugars: 17.7 g
Dietary fiber: 4 g
Protein: 3.8 g
Sodium: 147 mg
Basic Stuffing


Ingredients:
butter, celery ribs, onions, bay leaf, kosher salt, black pepper, sage, marjoram, savory, thyme, nutmeg, parsley, eggs

Directions:
Preheat oven to 400 degrees.  Grease a 15-cup baking dish with 1 tbsp butter; set aside.
Heat 10 tbsps butter in large skillet over medium-high heat.  Add celery, onions, bay leaf, salt and pepper to taste; cook until golden brown, 18-20 minutes.
Add sage, marjoram, savory, thyme and nutmeg and cook until fragrant, about 2 minutes.  Discard bay leaf.
Transfer onion mixture to large bowl.  Add bread, parsley, and vegetable or chicken stock; season with additional salt and pepper to taste.  Add eggs and mix.
Transfer mixture to prepared dish, press down, and dot with remaining 4 tbsp buttter.  Cover with foil and bake for 30 minutes.  Uncover and continue baking until deep golden brown on top, about 20 minutes more.
Pineapple Champagne Cosmopolitan


Ingredients:
fresh pineapple, Cointreau liqueur, vodka, maraschino cherry

Directions:
Muddle the pineapple pieces and Cointreau in the bottom of a mixing glass., Add the vodka and pineapple juice., Stir well., Strain into a chilled cocktail glass., Top with champagne., Garnish with a maraschino cherry.
El Torito Tableside Guacamole


Ingredients:
avocados, lime, chili pepper, pico de gallo, garlic powder

Directions:
1.  Scoop out Avocado meat., 2.  Add the Chile Pepper and juice of the lime., 3.  Mash with a fork.  Make sure you crush the diced chile peppers., 4.  Add remaining ingredients.
New York Italian Pizza Dough
Category: bread
By ItsJeanettic

A really wet, sticky pizza dough that bakes up to perfection! Simple ingredients and technique in this dough make your pizza crust authentic, crispy and chewy just like your favorite NY brick oven joint. This recipe makes enough for three 10- to 12-inch pizzas, two 12- to 14-inch pizzas, one 16- to 18-inch pizza, or 6 to 8 small single serving stromboli.

Ingredients:
2 ½ cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
4 ½ cups bread flour
2 teaspoons active dry yeast
¼ cup bread flour, or more if needed
1 tablespoon olive oil

Directions:
Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough.  The dough should be "as soft as a baby's bottom." Form the dough into a round shape. Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight. The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings. Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.

Prep time: 30 mins
Cook time: 6 mins
Total time: 10 hrs 36 mins
Yields: 8 servings

Calories: 33.3
Fat: 1.8 g
Saturated fat: 0.2 g
Carbohydrates: 3.5 g
Dietary fiber: 0.3 g
Protein: 0.9 g
Sodium: 584.2 mg
Salmon With Pepita-Lime Butter


Ingredients:
butter, lime zest, lime juice, chili powder, salmon fillet, salt, fresh ground pepper

Directions:
Toast pepitas (place pepitas in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. ]
Place toasted pepitas in a small bowl with butter, lime zest, lime juice and chili powder.
Generously coat a large nonstick skillet with cooking spray and place over medium heat.
Sprinkle salmon with salt and pepper, add to the pan and cook until browned and just cooked through in the center, 2 to 4 minutes per side. Remove the pan from the heat. Transfer the salmon to a plate.
Add the butter-lime mixture to the hot pan; stir until the butter is melted. Serve the salmon topped with the sauce.
Additional serving suggestions:  Serve with wild rice and steamed vegetables.
PER SERVING: 259 Calories; 17 g Fat; 5 g Sat; 5 g Mono; 74 mg Cholesterol; 2 g Carbohydrates; 24 g Protein; 0 g Fiber; 360 mg Sodium; 458 mg Potassium.
Exchanges: 3 lean meat, 1 fat.
TIP: To skin the salmon: Place a salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
Pandhi Curry (Coorg Pork Stir Fry Recipe)


Ingredients:
turmeric powder, salt, peppercorns, bay leaves, honey, soya sauce

Directions:
Marinate the pork with the above ingredients and leave overnight.
Method to cook the Pork:-.
Transfer the pork to a heavy bottom cooking pot. Cover the pork with just enough water to cover the pork and cook for an hour or until the pork is very tender. Drain the pork and reserve the liquid.
For the Stir Fry.
2 tbsp vegetable oil.
10 curry leaves.
4 dried red chillies.
4 medium sized red onions sliced.
Method.
Heat the oil and add the dried red chillies and let them get dark. Add curry leaves and fry for 30 seconds or so till they start to crisp up. Now add the sliced red onions and sauté until translucent. Transfer the pre-cooked pork to this and stir fry with constant stirring for 6-8 minutes to caramelize. If the meat feels dry, add a tbsp or two of the reserved cooking liquid and cook until it’s dried up. The pork will acquire a shiny glaze. Correct the seasoning and serve with steamed rice.
Tip 1- Use as little water as possible to cook the pork first time around. The liquid will have stronger flavours and you can add it back to the stir-fry later.
Tip 2- Keep the seasoning slightly less than what you’d like to end up with, all this prolonged cooking makes the flavours very intense.
About the restaurant –  Indian restaurant Cinnamon Kitchen & cocktail bar Anise  is the  second sibling from London’s fine dining Indian restaurant, The Cinnamon Club. Since 2008, Cinnamon Kitchen has been offering Lunch, dinner and catering to wedding parties in the heart of the city of London. If you like this easy to cook Indian recipe, you are welcome to sign up for more such recipes on www.cinnamon-kitchen.com.
Chicken & Rice Bake


Ingredients:
boneless skinless chicken breasts, water, celery, parsley, black pepper, salt

Directions:
Arrange chicken in 1 layer in 9x13 baking pan., In a bowl, mix together the dry ingredients. Add in soup and water., Mix thoroughly., Pour over chicken., Cover pan tightly with foil., Bake at 325F for 2 hours. Let sit 10 minutes before serving.
Honey & Buttermilk Buckwheat Pancakes W/cherry Rhubarb Sauce


Ingredients:
rhubarb, dried cherries, water, cherry gelatin, strawberry gelatin, honey, unsalted butter, buckwheat flour, all-purpose flour, salt, baking powder, buttermilk, eggs, honey, canola oil, beer

Directions:
Place rhubarb and cherries into a medium saucepan and pour water on top.
Bring to a boil (this will only take a few minutes],then cover with lid and reduce heat to medium low; let simmer covered for about 10 minutes, or until rhubarb is very soft.
While sauce is simmering, combine both flours, salt, and baking powder in a large mixing bowl.
In a separate bowl,whisk together eggs, buttermilk, honey and oil.
Pour egg mixture into the flour mixture and stir gently, just to mix a little.
Carefully add beer (or seltzer] and stir, mixing gently again- this time making sure all ingredients are moistened, but without overmixing (batter will be lumpy].
Let sit on counter 10 minutes (use a timer].
While the batter is resting,check on the sauce.
Once the rhubarb is soft enough, turn down the heat to lowest setting and stir in dry gelatin mix,orange juice, butter, and honey, mixing until all is blended well and butter has melted, about 1 minute.
Turn off heat and leave in pan on top of the burner while you continue with the pancakes (warm again slightly later if necessary before serving].
Heat lightly greased griddle over medium heat.
Ladle out 1/4 cup portions of batter onto the hot pan and cook until the edges start to form up and a few bubbles have started to pop on the surface.
Flip over using a wide spatula and cook until browned on the bottom- it will only take a few minutes per side.
Repeat until all batter has been cooked.
Serve pancakes with some sauce ladled over the top.
Garlic and 3 Colour Pepper Risotto


Ingredients:
arborio rice, onion, vegetable bouillon cubes, bulb of garlic, soy sauce, basil, bell pepper, cheddar cheese, olive oil

Directions:
First sauteé the onion and garlic for about 5 minutes or until the onions are translucent.
Add in the peppers and fry for another 2 minutes.
Add risotto and fry for around 1 minute.
Add a ladel full of veg stock and add the passata. Stir until everything is mixed well.
Add soy sauce, chili flakes and basil. Stir well.
Add vegetable stock ladel by ladel every time it is almost absorbed into the rice until your risotto is a sticky consistency.
Add cheese at just before you pour the last of your stock in and mix until the cheese has melted.
And that's it!
The Best Irish Stew Ever


Ingredients:
beef, onions, stout beer, carrot, parsnip

Directions:
In a 4 quart or bigger sauce pan add oil and heat on med to med high(if oil smokes it too hot].
Add meat to pan and saute until browned on all sides(if the pan of oil is not hot then the meat will stick to pan if using stainless or cast iron].
Take out meat and set aside(leave juices in pan].
Add onions and saute until done(about 8 min.].
Add cooked meat, beer, and beef stock to pan. bring to a boil, reduce heat, cover with a lid and simmer for an hour.
Add vegetables and simmer until done.
Chicken Soup With Fennel and Orzo


Ingredients:
fennel bulb, onion, olive oil, water, carrots, salt, dried thyme, dried basil, pepper, orzo pasta, white wine, fennel leaves

Directions:
In a soup kettle, saute fennel bulb and onion in oil until fennel is softened.
Add the next seven ingredients.
Bring to a boil.
Reduce heat; cover and simmer for 15 minutes.
Stir in chicken, orzo and wine.
Cover and cook for 20 minutes or until orzo is tender.
Stir in fennel fronds.
Easy Australian Damper


Ingredients:
self-raising flour, salt, caster sugar, butter, milk, water

Directions:
Pre-heat oven to 375F / 190C /gas mark 4.
Sift flour, salt and sugar into a large bowl, rub in the butter.
Stir in milk and enough water to mix to a sticky dough.
Turn dough onto a floured surface, knead until just smooth.
Place dough onto a greased baking tray and press into a 16cm round.
Cut a cross in the dough, about 1cm deep; brush with a little extra milk then sprinkle with a little extra flour; bake for about 45 minutes;  lift onto a wire rack to cool.
Easy Mexican Goulash
Category: main-dish
By Cacki

My stepson loves tacos, so I whipped this up one night when I didn't have taco shells.

Ingredients:
1 pound lean ground beef
1 small onion, chopped fine
¼ cup finely chopped green bell pepper
1 tablespoon Worcestershire sauce
1 (10 ounce) can diced tomatoes with green chile peppers
1 (9 ounce) package frozen corn
½ cup medium salsa
2 tablespoons taco seasoning mix
1 (8 ounce) package elbow macaroni

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and Worcestershire sauce in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomatoes, corn, salsa, and  . Cover and simmer while preparing macaroni. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Stir macaroni into beef mixture.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 529.7
Fat: 15.3 g
Saturated fat: 5.7 g
Carbohydrates: 65.6 g
Sugars: 6.8 g
Dietary fiber: 5 g
Protein: 32.5 g
Cholesterol: 79 mg
Sodium: 920.5 mg
Fish Pie With Sweet Potato Topping


Ingredients:
butter, spring onion, plain flour, milk, cod, haddock fillets, tiger shrimp, smoked salmon, dill, parsley, lemon, zest of, sweet potatoes, butter, cheddar cheese

Directions:
Preheat oven to 180°/gas 4.
Melt butter in large pan.
Add onion; sauté.
Stir in flour & cook for about 30 secs before gradually adding milk.
Bring to a simmer & cook for a couple of  minutes until you have a smooth thick sauce.
Stir  in the white fish, prawns,smoked salmon. scallops, dill/parsley lemon zest & juice.
Add salt & pepper at this stage if needed.
Once the sauce is bubbling & the cod is starting to flake a little, remove from the heat.
Spoon into a large 1.5 - 1.8 ltr pie dish OR 4 individual dishes.
Leave to cool whilst preparing the topping.
TOPPING:
Coarsely grate the sweet potato.
Place in a clean tea towel & squeeze out the excess water.
Melt the butter in a pan  & add the potato.
Stir over a medium heat for a couple of minutes until the potato is coated in Butter & starting to soften.
Scatter the potato over the top of the pie, leaving a rough topping rather than pressing it down.
Sprinkle over the grated cheese.
Place on a baking tray and bake for 30 mins until the top is golden and the filling is starting to bubble over the edges.
Serve with garlic bread & salad of choice.
Tre's Strawberry Mousse Pie


Ingredients:
graham cracker pie crust, unflavored gelatin, cold water, strawberries, sugar, sugar

Directions:
Sprinkle gelatin over cold water in saucepan: Let stand for 1 minute to soften.
Stir over low heat until gelitan is dissolved (about 1 minute].
Remove from heat.
Place berries, extra fine granulated sugar and gelatin mixture in food processor or blender.
Whirl to puree. Pour into bowl, chill until mixture mounds when dropped from a spoon (1 Hour].
Beat cream and powdered sugar in chilled bowl until soft peaks form.
Stir 1/4 of cream into strawberry puree to lighten mixture.
Fold in remaining cream.
Pour into crust.
Refrigerate for 2 hours before serving.
Cooking time is chill time!
Baked Onion Dip I
Category: appetizers-and-snacks
By BOBNOREEN

This is a great hot dip and it is extremely simple.  It can be easily cut in half for an at-home snack.  Enjoy!!!

Ingredients:
2 cups sweet onion, peeled and chopped
2 cups mayonnaise
2 cups Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare a 2 quart baking dish with cooking spray. In a large mixing bowl, combine the mayonnaise, onions and cheese. Pour the mixture into the baking dish and bake for approximately 45 minutes, until the top is slightly brown. Serve hot with buttery, round crackers.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 cups

Calories: 172.9
Fat: 17 g
Saturated fat: 3.6 g
Carbohydrates: 2.2 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 3.5 g
Cholesterol: 14.3 mg
Sodium: 232.1 mg
Sour Cream Homemade Buttermilk


Ingredients:
"sour cream"

Directions:
Bring milk to room temperture., Whisk the ingredients together until smooth and creamy., Let sit for at least 10 minutes, up to 2 hours.
Seafood-Sausage Kabobs


Ingredients:
olive oil, fresh lemon juice, garlic cloves, ground cumin, dried tarragon, salt, fresh ground pepper, large shrimp, sea scallops, zucchini, kielbasa

Directions:
Make marinade: Whisk oil, lemon juice, garlic, cumin, tarragon, salt, and pepper in large bowl. Add shrimp and scallops; toss to coat. Refrigerate covered, turning seafood occasionally, at least 1 hour.
Line broiler pan with aluminum foil. Heat broiler.
Drain seafood, reserving marinade. Thread 8 metal skewers alternately with zucchini, shrimp, kielbasa, and scallops.
Place skewers on broiler pan and brush kabobs with marinade.
Broil kabobs 3 inches from heat, turning and basting frequently with marinade, until outside of seafood is slightly charred and centers are opaque, 7-8 minutes.
Serve hot.