xiaoxl/recipe_data huggingface dataset:
Sugar Cookies


Ingredients:
butter, margarine, shortening, sugar, baking powder, salt, egg, vanilla, all-purpose flour

Directions:
Beat butter and shortening on medium to high speed 30 seconds. Add sugar, baking powder, and salt. Beat till combined, scraping bowl.
Beat in egg and vanilla. Beat in as much flour  as you can with mixer. Stir in remaining flour.
Divide dough in half. If necessary, cover and chill dough for 3 hours or till easy to handle.
On a lightly floured surface, roll half at a time to 1/8 inch thick. Using a 2 1/2 inch cookie or biscuit cutter, cut into desired shapes.
Place on un-greased cookie sheet. Bake in a 375 F oven 7-8 minutes or till edges are firm and bottoms are very lightly browned. Cool on a rack.
El Salvadorian Curtido


Ingredients:
red cabbage, carrot, scallions, cilantro, red wine vinegar

Directions:
"Divide the cabbage into 4 parts, core, and finely shred crosswise in about 1/4 - 1/2 inch strips. Add the shredded carrot, scallions, cilantro, vinegar and salt, and mix thoroughly. Cover with plastic wrap and refrigerate for 1/2 hour, so that all of the flavors can marry."
Hamburger Stew #2


Ingredients:
ground beef, water, potatoes, carrots, onion

Directions:
Cook ground beef, lay in the bottom of a crock pot, layer with carrots, potatoes, and onions.
Add water then pour all canned items on top.
Cook on low for 6-7 hours or on high for 3-4 hours.
Poppy Seed-Almond Cookies


Ingredients:
sugar, margarine, light corn syrup, egg, all-purpose flour, poppy seeds, baking soda

Directions:
Cream sugar and margarine at medium speed of a mixer until fluffy (about 3 minutes].
Add corn syrup, extract, egg, and egg white; beat well.
Combine flour, poppy seeds, and baking soda; stir.
Add to creamed mixture, beating well.
Drop dough by rounded tablespoons onto baking sheets coated with cooking spray.
Bake at 350° for 10 minutes or until lightly browned; let cool on pans 1 minute.
Remove from pans, and let cool completely on wire racks.
Personal Portobello Pizza
Category: world-cuisine
By KJONES27

A delicious recipe that substitutes a portobello mushroom for a pizza crust. Try using pesto sauce instead of spaghetti sauce, and experiment with your favorite pizza toppings.

Ingredients:
1  large portobello mushroom, stem removed
1 tablespoon spaghetti sauce
½ cup mozzarella cheese
½ tablespoon sliced black olives
4 slices pepperoni sausage
1 clove garlic, chopped

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic. Bake for an additional 20 minutes, or until cheese is melted and golden.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 serving

Calories: 235
Fat: 13.6 g
Saturated fat: 7.1 g
Carbohydrates: 10.6 g
Sugars: 4.1 g
Dietary fiber: 2.3 g
Protein: 18.8 g
Cholesterol: 44.9 mg
Sodium: 589.9 mg
Slow Cooker Chicken and Dumplings


Ingredients:
boneless skinless chicken breast halves, yukon gold potatoes, celery, water, dried thyme leaves, ground black pepper, baking mix, milk

Directions:
1.Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
2.Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
3.Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
4.Stir the baking mix and milk in a medium bowl.  Drop the batter by spoonfuls onto the chicken mixture.  Increase the heat to HIGH.  Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
5.*Or on HIGH for 4 to 5 hours.
6.Serving Suggestion: Serve with spinach salad; baby spinach leaves topped with orange sections, dried cranberries and raspberry-pecan vinaigrette. For dessert serve wedges of mixed berry pie with whipped topping.
Thunder Thigh Pecan Pie


Ingredients:
brown sugar, flour, light corn syrup, vanilla, eggs, pecan halves, butter

Directions:
Beat together sugar, flour, cornsyrup, vanilla and eggs.
Stir in the pecans& Butter Pour into the pie crust.
Bake at 350F for 40-50 minutes or until the center is puffed and golden, cool& serve.
BLT Soup


Ingredients:
bacon, onion, celery, beef broth, diced tomatoes, Worcestershire sauce, garlic powder, dried parsley, dried thyme, ground black pepper, lettuce

Directions:
In a large pot cook bacon until crisp.
Transfer bacon to paper towels to drain. When cool enough to handle crumble the bacon. Discard all but 2 tablespoons of the drippings.
Saute the onions and celery in the pan drippings until soft, about 8 minutes.
Add the broth, tomatoes, Worcestershire, garlic powder, parsley, pepper, thyme, and hot sauce if desired; bring to a boil. Reduce heat and simmer for 15-20 minutes.
Serve immediately topped with bacon and shredded lettuce.
Cinnamon Swirl Coffee Cake


Ingredients:
unsalted butter, sugar, pure vanilla extract, eggs, all-purpose flour, baking powder, baking soda, salt, sour cream, unsalted butter, sugar, ground cinnamon, light brown sugar, ground cinnamon, pecans, unsalted butter

Directions:
Preheat the oven to 350°.
Butter and flour the tube pan (10-inch].
Make the cake: Put the butter and sugar in a bowl and cream together using the electric mixer on medium speed until fluffy, about 5 minutes.
Scrape down the bowl.
Add the vanilla and eggs, 1 at a time, beating for 20 seconds after each addition.
Scrape down the bowl again.
In another bowl, whisk together the flour, baking powder, baking soda and salt.
Add this mixture to the butter mixture in thirds, alternating with the sour cream.
Beat for 45 seconds after each addition, and begin and end with the flour mixture.
Pour the batter into the prepared tube pan.
Make the syrup: In a small bowl, stir together the melted butter, sugar, and cinnamon.
Drizzle the syrup over the batter and with the blade of a knife or a skewer, swirl the syrup through the batter.
Make the streusel: In a bowl, combine the sugar, cinnamon, and pecans.
With a pastry cutter, cut in the butter, a few pieces at a time, until the mixture resembles coarse crumbs.
Scatter the streusel over the batter in the pan.
Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
Remove the pan from the oven to a wire rack to cool for 15 minutes.
Serve warm or at room temperature.
Chocolate Chip Toffee Millerbars


Ingredients:
flour, light brown sugar, butter, egg, chocolate chips, sweetened condensed milk

Directions:
Preheat the oven to 350°F.
Grease a 9 x 13-inch baking pan.
In a large bowl, mix together the flour and brown sugar.
Cut in the butter until it resembles coarse crumbs.
Add the egg and mix well.
Stir in 1 1/2 cups of the chocolate chips.
Reserve 1 1/2 cups of the crumb mixture, and press the rest into the greased pan.
Bake for 10 minutes.
Pour the condensed milk evenly over the hot crumb crust.
Sprinkle with 1 1/2 cups of toffee bits.
Sprinkle with the remaining crumb crust mixture and the other 1/2 cup of chocolate chips over the top.
Bake for 25-30 minutes, until golden brown.
Remove from the oven and sprinkle with the rest of the toffee bits (1/4 cup].
Cool on a wire rack and cut into bars.
Bless Miller with every bite!
Cinnamon Sugar Cookies


Ingredients:
butter, low-fat cream cheese, plain flour, caster sugar, ground cinnamon, eggs, caster sugar, ground cinnamon

Directions:
put the butter and soft cheese into a large mixing bowl. beat together with a electric whisk or wooden sponn until smooth and combined.
add the flour, 125g caster sugar, 2 tsp cinnamon and eggs. beat together until the mixture resembles coarse breadcrumbs. using your hands, carefully gather the mixture together to form a ball.
put the ball of dough onto a floured surface. shape into a roll about 3cm/1 1/2 inch in diameter. wrap in cling film. chill in the freezer for 30mins or until firm.
preheat the oven to 180 oc/350of/gas 4. grease 2 non stick baking trays.
unwrap the cookie dough and put on a work surface. cut into 6mm/1/4inch thick slices. put the slices on the baking trays, spaced well apart.
bake for 12-15 minutes, or until the cookies are set and pale golden. cool slightly, then use a fish slice to transfer the cookies to a wire rack.
for the topping mix together 2 tbsp of caster sugar and 1/2 tsp ground cinnamon. sprinkle over the hot cookies, then leave to cool completely.
Pancetta and Asparagus Pasta


Ingredients:
pasta, pancetta, asparagus, dry white wine, parmesan cheese

Directions:
Sauté pancetta in a large pan over medium-high heat, stirring occasionally, until crispy. Remove pancetta with a slotted spoon and set aside.
Add asparagus to the pan and sauté in the pancetta grease for about 5-6 minutes, stirring occasionally, until almost cooked.
Slowly add the white wine to deglaze the pan. Continue cooking for 5 minutes or until the wine has reduced by about half.
Cook the pasta in a large pot according to package instructions. Drain, but reserve ¼ cup of the pasta water for later (if needed].
Add the pasta, pancetta and ¼ cup Parmesan cheese to the sauté pan with asparagus, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.
Unknownchef86's Bread Starter


Ingredients:
flour, sugar, cold water

Directions:
Stir the yeast into the flour til well-mixed.
In a medium bowl, whisk the flour-yeast mixture and sugar into the water til thoroughly incorporated.
Store in a glass gallon jar to allow room for fermentation (it will bubble up]. Cover top with cheesecloth to allow for ventilation.
Stir down occasionally with a wooden or plastic spoon -- don't ever use metal utensils or containers.
Refresh the batter at least once a week with 1/2 cup water and 3/4 cup flour. If necessary, you can refresh it every three days.
Layered Mexican Casserole


Ingredients:
ground beef, whole kernel corn, chunky salsa, sliced ripe olives, cream-style cottage cheese, sour cream, tortilla chips, cheddar cheese, chopped tomato

Directions:
Brown meat; drain.
Add corn and salsa; cook until thoroughly  heated.
Reserve 2 tablespoons olives; stir remaining olives into meat mixture.
Combine cottage cheese and sour cream.
In 2 quart casserole, layer 2 cups chips, half of meat mixture, 3/4 cup Cheddar cheese and half of cottage cheese mixture. Repeat layers; cover.
Bake at 350° F for 35 minutes.
Stand up remaining chips around edge of casserole. Top casserole with tomato, reserved olives and remaining Cheddar cheese. Continue baking 10 minutes.
Sauteed Bean Sprouts


Ingredients:
fresh bean sprouts, onion, salt

Directions:
Heat oil., Add chopped onion and fry for 2 minutes., Stir in salt and bean sprouts., Cook and stir over medium heat for 3-5 minutes, or until as done as you like., Serve immediately.
Jerk Pork Tenderloin With Glazed Sweet Potatoes


Ingredients:
green onions, canola oil, fresh ginger, fresh lime juice, garlic cloves, habanero pepper, ground allspice, kosher salt, dried thyme, ground cinnamon, fresh ground black pepper, limes, zest of, fresh lime juice, canola oil, honey, kosher salt, fresh ground black pepper, sweet potatoes

Directions:
Make the paste: in a blender, combine the paste ingredients; process on high until smooth, about 2 minutes.
Trim any excess fat and silver skin from the tenderloins.
Brush the paste over the meat; cover and refrigerate for 2-4 hours.
Let the tenderloins stand at room temperature for 20-30 minutes before grilling.
In a small bowl, whisk the lime zest, lime juice, canola oil, honey, salt, and pepper.
Peel sweet potatoes, trim the ends and cut each potato into  1 1/2 inch slices.
Brush potatoes on both sides with the oil mixture.
Grill the tenderloins and potatoes over direct medium heat until the pork is barely pink in the centers and the potatoes are easily pierced with a knife, 15-20 minutes, turning both and brushing them with the oil mixture every 5 minutes.
Let the pork rest for 3-5 minutes before slicing on the bias.
Serve warm with the potatoes.
Ultimate Jewish Salmon Croquettes


Ingredients:
salmon, sour cream, onions, egg

Directions:
Drain and remove skin, bones from salmon in a bowl.
Beat one egg in bowl.
Mash salmon with fork.
Add in egg and mash well into salmon.
Add your finely chopped onion (mix].
Add 2 TBS of sour cream (mix].
Add in your bread crumbs (mix].
If it is too wet, add a little more bread crumbs.
Consistency when you put it on a spoon it doesn't slide off.
Use a TBS to form little ovals and place in oil and fry until brown; flip over and push down with spatula to flatten it and fry on that side.
Serve with sour cream, butter egg noodles, and vegetable.
Garden Salad


Ingredients:
cucumbers, potatoes, tomatoes, onions, capsicum, carrot, cabbage, corn, unsalted peanuts, fresh coriander, of fresh mint, Worcestershire sauce, olive oil, lemon juice, sugar, salt, pepper

Directions:
Cut the cucumbers with the peel. Cut in lengthwise in half and then chop into small pieces.
Boil the potatoes. Don't cook them completely. Remove from boiling water and cool. It peels easily if kept in refrigerator for sometime. Cut into small cubes.
Cut tomatoes into small squares.
Cut onion in rings.
Boil the corn with little salt.
Roast the peanuts in microwave for 1 minute on high. Rub the peanuts between your palms when cool to remove the cover. Crush the peanuts a little.
Chop corriander and mint leaves.
Mix all the ingredients along with capsicum, carrot and cabbage together in a big bowl and keep in fridge.
Now for the dressing: mix the ingredients and pour over the salad and mix well. Mix the dressing about 20 mins before you serve.
Enjoy!
Low Fat Healthy Spices Cake (Kosher-Pareve)


Ingredients:
egg, brown sugar, canola oil, whole wheat flour, kosher salt, baking powder, ginger powder, cardamom powder, powdered clove, ground nutmeg, ground cinnamon, lemon peel

Directions:
Preheat oven to 360°F.
Spray two 12x6 Baking Pans.
In a bowl, mix with a hand mixer egg + oil + orange juice.
In a separate bowl, mix flour + sugar + vanilla sugar + baking powder + spices + lemon peel.
Gradually, add liquid mixture to dry ingredients.
Mix well to a homogenous mixture.
Pour evenly to baking pans.
Bake 30-40 until light brown and bouncy to touch.
Enjoy!
*** Upgrades and other options:
>> Take about 2 Tbs from sugar and mix with cinnamon. Slice some apples (with peel] and arrange on bottom of baking pan. Sprinkle sugar and cinnamon mixture and than pour cake mixture. When cake is ready turn upside down to a serving tray. The top is lovely, crunchy and surprising!
>> Oil can be substitute with 80 grams butter - if this is the taste you're going for --
>> Soak 50 grams raisins in some brandy for 1/2 hour, and add to cake mixture.
** Nutritional Values per one serving: 92.4 Calories, 15.5 grams Carbohydrates, 1.3 grams Protein, 2.8 grams Fat, 9 milligrams Cholesterol, 27.27% FAT!
Torsk
Category: world-cuisine
By DHERDEBU

Torsk is broiled and buttered cod fillets. This recipe uses frozen fish; defrosting is not necessary. Make sure to use butter. There it too much water in margarine.

Ingredients:
6 (6 ounce) fillets cod
6 cups water
1 cup white sugar
2 tablespoons salt
1 ½ cups butter, melted
1 dash paprika

Directions:
Preheat broiler. Lightly grease a cookie sheet. Place the fish in a large saucepan.  Mix together the water, sugar, and salt. Pour the water-mixture over the fish. The water-mixture should fully cover the fish, if it doesn't add more water.  Bring the water to a boil over a  medium-high heat.  Boil for 3 to 5 minutes. Remove fillets from water, and blot on paper towels to remove excess water. Brush with 6 tablespoons melted butter, and sprinkle with paprika. Broil for 8 to 10 minutes per inch of thickness, or until the fillets are golden brown.  Serve with the remaining melted butter.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 670.4
Fat: 47.1 g
Saturated fat: 29.3 g
Carbohydrates: 33.4 g
Sugars: 33.3 g
Protein: 29.8 g
Cholesterol: 182.7 mg
Sodium: 2764.2 mg
Beefy Noodle Roll-Ups


Ingredients:
salsa, ground beef, monterey jack cheese, sour cream, black olives

Directions:
Preheat oven to 350.
Cook lasagna noodles according to package directions.
Coat a 9x13 baking dish with non-stick cooking spray and spread 1°C salsa in the bottom. Set aside.
Brown ground beef over medium heat; drain. Stir in taco seasoning mix and 1°C salsa.
Cut each noodle in half fill with 2 T. of the beef mixture, roll up.
Place roll-ups in the baking dish. Pour remaining 1°C salsa over the roll-ups & sprinkle with cheese.
Cover the dish loosely with foil. Bake 20-25 minutes or until cheese is melted and roll-ups are heated through.
To serve, spoon 1 T. of the sour cream on each roll-up and sprinkle with black olives.
Edamame Pasta Salad With Tahini Dressing


Ingredients:
shell pasta, edamame, frozen corn, black beans, olive oil, sugar, tahini, apple cider vinegar, sea salt, mustard powder, toasted sesame seeds

Directions:
Cook the pasta according to package directions, preferably tender. When it's done cooking, rinse with cold water and pour in a large serving bowl or container.
Rinse and drain the black beans and edamame.
Thaw the corn (and edamame].
Mix the corn, edamame, and black beans together with the pasta.
Make the dressing by putting all the dressing ingredients in a blender (except the sesame seeds] and pulse until fully mixed.
Stir in the sesame seeds.
Pour the completed dressing over the pasta, and let chill for about 45 minutes-1 hour then serve. Lasts about 4-5 days fresh and great for brown-bagging lunch; and if your workplace lacks a fridge, don't fear due to the lack of dairy products!
Aamras(Mango Puree) Recipe


Ingredients:
mangoes, sugar, milk, water, saffron strand, cardamom powder, ghee

Directions:
Wash and pat dry the mangoes.
Peel them and roughly cut them into pieces.
Discard the stone.
Transfer mango pieces into the blender and add sugar.
Blend it till you get a smooth puree.
Add your favorite flavor as per taste.
Blend it again for a minute and transfer it to the serving bowl.
Serve chilled.
**Notes:
Sugar –.
sugar quantity is depending on the mangoes. If your mangoes are sour then you need more sugar.
If mangoes are sweet then you need less sugar or sometimes no sugar.
Milk or water–.
Milk/water- it is up to your taste. If adding milk please careful not to thin out too much that it becomes drink.
I usually do not add any milk or water because I like thick Aamras.
Serving suggestions-.
Serve Aamras with hot Poori or Roti.
Banana Protein Smoothie/Shake (Ibs Safe)


Ingredients:
soymilk, banana, peanut butter

Directions:
Blend all in blender or magic bullet until smooth., Enjoy!
Accidental 3 Juice Lemonade


Ingredients:
lemon juice, lime juice, sugar, kosher salt, cold water

Directions:
Mix all but water together., Add water and stir until sugar is dissolved., Chill.
Mincemeat Drop Cookies


Ingredients:
shortening, sugar, egg, all-purpose flour, baking soda, salt

Directions:
Cream shortening and sugar until light and fluffy; add egg and beat well.
Add mincemeat, mixing well.
Combine flour, soda, and salt; mix well, and stir into creamed mixture.
Drop by teaspoonfuls onto greased cookie sheets.
Bake at 350 degrees F.
for 18 to 20 minutes.
Copycat Lawry's® Seasoned Salt
Category: everyday-cooking
By hobbyzu

Easy enough! Mix up a batch of this and store it in an airtight container for future use.This is a great substitute. I increased the paprika a bit for more color.

Ingredients:
2 tablespoons salt
2 teaspoons white sugar
¾ teaspoon paprika
¼ teaspoon ground turmeric
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cornstarch

Directions:
Whisk salt, sugar, paprika, turmeric, onion powder, garlic powder, and cornstarch together in a bowl.

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

Calories: 1.5
Carbohydrates: 0.4 g
Sugars: 0.3 g
Sodium: 465.1 mg
Banana Nut Bread


Ingredients:
white sugar, butter, eggs, vanilla, bananas, baking soda, all-purpose flour, walnuts, raisins

Directions:
Preheat oven to 350 degrees.
Mash bananas together and put aside after task is finished. Cream together sugar and butter. Mix together 2 tablespoons of milk and 2 tablespoons of white vinegar to make sour milk. Add in to sugar and butter.
Mix in two eggs, vanilla and baking soda.Add in flour and bananas and mix until all is well blended.
Pour into 2 or 3 separate loaf pans. Bake for 40-45 minutes or until toothpick comes out clean. Enjoy!
Scottish Oat Cakes


Ingredients:
oatmeal, whole wheat flour, sugar, salt, baking powder, butter, margarine, hot water

Directions:
Preheat oven to 325 degrees F. Grease a baking sheet.
Place all but two tablespoons of the Scottish oatmeal in a bowl with flour, sugar, salt and baking powder. Stir until combined.
Add butter and stir until evenly distributed. With a fork, mix in water, just until moistened. Pat dough into a ball, and then flatten slightly. Sprinkle reserved 2 tablespoons oats on a board. Roll dough out 1/4 inch thick. With a 2 to 3 inch round cutter, cut dough into rounds. Re-roll and cut scraps. Place oatcakes about 1/4 inch apart on prepared baking sheet.
Bake at 325°F until Scottish oatcakes are golden, approximately 25 minutes. Let cool on a rack. Enjoy plain, or serve with jam or cheese.
Yummy Veggie Omelet
Category: breakfast-and-brunch
By jen

I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices.

Ingredients:
2 tablespoons butter
1 small onion, chopped
1  green bell pepper, chopped
4  eggs
2 tablespoons milk
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 ounces shredded Swiss cheese

Directions:
Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender. While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper. Shred the cheese into a small bowl and set it aside. Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them. Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry. Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

Yields: 2 servings

Calories: 386.4
Fat: 29.8 g
Saturated fat: 15.7 g
Carbohydrates: 9.1 g
Sugars: 4.8 g
Dietary fiber: 1.6 g
Protein: 21.7 g
Cholesterol: 429.8 mg
Sodium: 1157.8 mg
Easy Bisquick Strawberry Shortcake


Ingredients:
strawberry, sugar, Bisquick, sugar, milk

Directions:
Slice strawberries and mix with 1/4 cup sugar.  Set aside.
Mix the Bisquick, 2 tablespoons sugar, and milk.
Drop onto a cookies sheet in four equal-sized cakes.
Bake at 425°F for 10-12 minutes, until lightly brown.
Split each cake in half, and spoon strawberry slices into the middle.  Top with a few more strawberries and a drizzle of the strawberry juice, followed by whipped cream.
Shrimp Delaney


Ingredients:
jumbo shrimp, olive oil, salt, pepper, parsley flakes, butter, lemon juice

Directions:
Peel and devein shrimp, leaving the tails if desired. Rinse well and set aside in shallow boil with olive oil.
Combine breadcrumbs and salt, pepper, garlic, onion and parsley in large bowl.
Add shrimp to seasoned breadcrumbs and toss until well coated. Place six shrimp per skewer.
Place on a grill and cook until opaque.
While shrimp are cooking, melt butter with lemon juice. When shrimp are finished, remove from skewer and top with lemon butter. May be served with rice, noodles or sauteed veggies.