xiaoxl/recipe_data huggingface dataset:
Easy Baked Brie with Almonds and Brown Sugar
Category: appetizers-and-snacks
By Fioa

This baked Brie is my go-to recipe when I have to make something elegant, tasteful, and extremely easy when entertaining guests.

Ingredients:
½ cup sliced almonds, divided
½ cup packed brown sugar
1 tablespoon Dijon mustard
1 (8 ounce) round Brie cheese
1  French baguette
cooking spray

Directions:
Preheat oven to 425 degrees F (220 degrees C). Coarsely chop 1/4 cup almonds. Combine chopped almonds, brown sugar, and mustard in a bowl; mix well. Cut Brie round horizontally in half. Place 1 half cut-side up in the center of a round baking stone. Spread half of the sugar mixture evenly over Brie. Top with the remaining half, cut-side up, and spread remaining sugar mixture on top. Sprinkle with remaining 1/4 cup sliced almonds. Cut baguette diagonally in slices. Arrange slices around Brie and spray with cooking spray. Bake in the preheated oven until baguette slices are golden brown and Brie begins to soften, 8 to 10 minutes. Remove from oven and let stand 5 minutes before serving.

Prep time: 10 mins
Cook time: 8 mins
Total time: 23 mins
Yields: 6 servings

Calories: 431.1
Fat: 17.5 g
Saturated fat: 7.3 g
Carbohydrates: 53 g
Sugars: 20 g
Dietary fiber: 2.8 g
Protein: 17 g
Cholesterol: 37.8 mg
Sodium: 673.8 mg
Buffalo Chicken Mason Jar Salads
Category: salad
By B. Tario

Excellent use for leftover chicken! This salad adds the pop of the Buffalo sauce with the cool creamy ranch, blue cheese crumbles, and the crunch of the celery and carrot. It's your favorite wing night in a salad, so there's less guilt ... right?

Ingredients:
10 ounces cucumber ranch salad dressing
2 tablespoons Buffalo-style hot pepper sauce (such as Frank's® RedHot)
4 stalks celery, cut into 1/8-inch slices
4 medium carrots, cut into 1/8-inch slices
15 ounces cooked chicken, cut into bite-sized pieces
10 cups salad greens
1 ¼ cups crumbled blue cheese
¾ cup croutons  (Optional)

Directions:
Combine ranch dressing and hot sauce in a small bowl. Divide dressing equally between 5 wide-mouthed, quart-sized glass canning jars, forming the first layer. Add equal amounts of celery and carrots, forming the next 2 layers. Place 3 ounces of chicken in each jar. Top chicken with 2 cups of salad greens in each jar. Place 1/4 cup blue cheese on top of salad greens. Seal and refrigerate jars until ready to use. Divide croutons evenly into 5 small lidded containers. When ready to eat, dump jar contents and croutons into a bowl and toss.

Prep time: 25 mins
Total time: 25 mins
Yields: 5 jars

Calories: 631.2
Fat: 47.6 g
Saturated fat: 13 g
Carbohydrates: 16.2 g
Sugars: 6.3 g
Dietary fiber: 4.7 g
Protein: 34.1 g
Cholesterol: 104.4 mg
Sodium: 1386.6 mg
Green Bean Casserole With Onions


Ingredients:
"skim milk"

Directions:
Preheat oven to 350 degrees F.
In a medium casserole dish mix together green beans, milk, cream of mushroom soup, and onions. Sprinkle with black pepper (optional] and stir.
Bake for 25 minutes in the oven until heated through and bubbly.
Sprinkle with French fried onions over the tops and return to oven for 5 minutes.
Ww Chinese Pineapple Chicken With Black Bean Sauce - Points=7


Ingredients:
scallions, gingerroot, garlic cloves, boneless skinless chicken breast, pineapple, brown rice

Directions:
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add scallions, ginger and garlic; cook until soft, about 3 minutes. Add chicken and cook until lightly browned on all sides, stirring often, about 5 minutes.
Add pineapple (with its juice] and black bean sauce to skillet; bring to a simmer. Simmer until chicken is cooked through, about 5 minutes more.
Divide rice among 4 shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken and 1/2 cup of rice per serving.
Lemon Cake (Armenia)


Ingredients:
butter, sugar, plain yogurt, eggs, fresh lemon juice, all-purpose flour, baking soda, baking powder, sugar, fresh lemon juice, water, mint

Directions:
Preheat the oven to 350 degrees.
Cream the butter and sugar together. Add the yogurt and the eggs, mixing well.
Pour in the lemon juice. Sift together the flour, baking soda and baking powder and add to the bowl, mixing until everything is well incorporated.
Spoon the batter into a buttered pan and bake until a toothpick inserted in the center comes out clean and the color is golden (about 40 minutes].
Let the cake cool. Meanwhile, combine the ingredients for the syrup in a small saucepan. Bring to a boil and cook over high heat for about 10 to 12 minutes, or until the syrup coats the back of a spoon.
Remove the mint and let the syrup cool until it is just warm.
Loosen the cake in its pan and pour 1/3 of the syrup over the top. Wait 10 minutes, then do this again. Wait another 10 minutes, then pour the rest of the syrup on the top.
Let the cake sit for about an hour, which will give it enough time to absorb the syrup.
Invert the cake onto a platter, then slice and serve.
Korean Potato Salad
Category: salad
By lutzflcat

Korean potato salad is an adaptation of America's most popular potato salad, but has its own identity when using Korean mayonnaise. It's creamy with a hint of sweetness, yet tangy and savory with layers of flavor and a variety of textures.

Ingredients:
3 medium russet potatoes, peeled and cubed
¼ cup minced carrot
½ medium unpeeled cucumber, thinly sliced
1 teaspoon salt
¼ cup diced red onion
2  hard-boiled eggs
½ small red apple, cored and chopped
1 pinch black pepper to taste
⅔ cup mayonnaise (such as Duke's®)
1 tablespoon gochujang (Korean hot pepper paste), or more to taste
1 tablespoon sesame oil
1 teaspoon finely grated ginger

Directions:
Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender, 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside. Place cucumber slices in a strainer and sprinkle with salt, coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don't want to end up with a runny dressing. Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces. Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed, but still a bit chunky. Mix in chopped egg, cucumber, red onion, apple, and black pepper. Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture. Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 486.1
Fat: 35.4 g
Saturated fat: 5.7 g
Carbohydrates: 37.2 g
Sugars: 5 g
Dietary fiber: 3 g
Protein: 7.3 g
Cholesterol: 119.9 mg
Sodium: 867.9 mg
Crusty Herb Fried Chicken (Baked)


Ingredients:
chicken, thyme, marjoram, flour, rosemary, parsley, salt, pepper, water

Directions:
Sprinkle chicken with thyme and marjoram. let stand for 30 minute to 1 hour.
Roll in flour and fry in hot fat or salad oil just long enough to brown on both sides.
Remove and place in baking pan.
Sprinkle with rosemary, parsley, salt and pepper.
Pour water into frying pan and stir thoroughly scraping bits from bottom of pan.
Pour liquid over chicken.
Bake at 375 degrees for 40 to 45 minutes.
Prep time includes stand time.
Vegan Sweet Potato Cake
Category: everyday-cooking
By Diana Moutsopoulos

This sweet potato cake smells like autumn thanks to cinnamon and cloves, and just happens to be vegan. There aren't any hard-to-find ingredients here, just sweet potato, sugar, flour, oil, and spices. The secret to the depth of flavor might be the coffee, but the end result does not taste like a coffee-flavored cake.

Ingredients:
2 ¾ cups all-purpose flour
1 cup white sugar
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cloves
1 ¾ cups cooled coffee
¾ cup olive oil
¼ cup sweet potato puree
1 cup confectioners' sugar, or more as needed
1 tablespoon orange juice, or more as needed
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Combine flour, sugar, cinnamon, baking powder, salt, and cloves in a bowl and mix well. Add cooled coffee, oil, and sweet potato puree; mix well. Pour batter evenly into the prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove and allow to cool on a wire rack, about 30 minutes. Stir together 1 cup confectioners' sugar, 1 tablespoon orange juice, vanilla extract, and cinnamon in a bowl. Add more sugar or orange juice, if needed, to achieve your desired consistency. Drizzle icing over the top of the cooled cake.

Prep time: 10 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 12 servings

Calories: 335.9
Fat: 13.8 g
Saturated fat: 1.9 g
Carbohydrates: 50.4 g
Sugars: 27 g
Dietary fiber: 1.1 g
Protein: 3.1 g
Sodium: 163.7 mg
Homemade Vanilla Pudding
Category: desserts
By Rosemary

A delectable dessert.  There is no substitute for the butter.

Ingredients:
2 cups milk
½ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter

Directions:
In medium saucepan over medium heat, heat milk until bubbles form at edges.  In a bowl, combine sugar, cornstarch and salt.  Pour into hot milk, a little at a time, stirring to dissolve.  Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon.  Do not boil.  Remove from heat, stir in vanilla and butter.  Pour into serving dishes.  Chill before serving.

Cook time: 20 mins
Total time: 1 hr
Yields: 5 servings

Calories: 167.3
Fat: 4.2 g
Saturated fat: 2.7 g
Carbohydrates: 29.1 g
Sugars: 24.7 g
Protein: 3.3 g
Cholesterol: 13.9 mg
Sodium: 173.2 mg
Homemade Ranch Dressing


Ingredients:
mayonnaise, buttermilk, dried parsley, onion powder, garlic powder, kosher salt, pepper, dill

Directions:
Mix dry ingredients into wet ingredients., Refrigerate.
Quick Curried Vegetables


Ingredients:
canola oil, onion, reduced-fat coconut milk, tomato paste, mild curry powder, fresh green beans, cauliflower, frozen green pea, fresh cilantro, fresh lime juice, cayenne pepper

Directions:
Heat oil in a large saucepan over medium-high heat.
Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
Add coconut milk and broth. Whisk in tomato paste and curry powder. Bring to a boil.
Add potatoes, reduce heat to medium, cover and cook 15 minutes, or until potatoes are still firm but almost done.
Stir in green beans and cauliflower. Cover and cook 5 minutes more, or until vegetables are tender. Remove from heat.
Stir in peas, cilantro and lime juice. Season to taste with salt, pepper and cayenne.
Serve with basamati brown rice if desired.
Cuban Bread Kitchenaid


Ingredients:
warm water, salt, sugar, bread flour

Directions:
1. In mixer bowl dissolve yeast and sugar into warm water. Let the yeast proof until bubbly ( 5 plus minutes].
2.] Add 1 cup of  flour and salt to bowl and mix with dough hook.
3.] While hook is going, keep adding flour a few Tb's at a time until a soft elastic dough is formed.  You may use and the 3 cups of flour or more or less.  After a soft dough ball has formed, let the machine knead for an additional 7 minutes.
4.] Stop mixer and let dough sit in bowl for 3 minutes.
5.] Form dough into ball and place in very lightly oiled bowl . Roll the ball around just so the oil is on the top of the bread. Cover with saran wrap and let rise , in a warm place, until doubled.
6.] Punch down dough and roll into a loaf approx 12 " long. Place loaf onto french loaf pan ( which has been sprayed with non-stick spray].
7.] Slash the top 3x and cover the loaf with saran wrap. Let rise for 10 minutes .
8.] Preheat oven ( by now i have already done this] to 400°F Place a bowl of boiling water on the bottom of the oven ( or on a lower shelf].
9.] Bake 25 - 35 minutes until loaves are golden brown.
10.] Invert and cool on rack.
Cranberry-Orange Pumpkin-Spice Banana Bread
Category: trusted-brands-recipes-and-tips
By I Can't Believe its Not Butter!

This super moist holiday loaf will help you ring in the fall and holiday season with warm pumpkin spice and seasonal cranberry!  Bake one for snacks and breakfast at home, but remember that mini loaves make great holiday gifts for co-workers!

Ingredients:
3 large ripe bananas, mashed
1 cup I Can't Believe It's Not Butter!® Spread
¾ cup firmly packed light brown sugar
2  large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup dried cranberries
1 tablespoon pumpkin pie spice*
1 teaspoon baking soda
1 teaspoon grated orange peel
1 teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups confectioners' sugar
1 tablespoon I Can't Believe It's Not Butter!® Spread, melted
1 teaspoon vanilla extract
1 teaspoon grated orange peel

Directions:
Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside. Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients except Glaze until blended. Spoon into prepared pan. Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely. To make Glaze, combine confectioners sugar, melted Spread, vanilla, orange peel and 3 to 4 teaspoons warm water in small bowl. Drizzle over cooled banana bread.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 14 servings

Calories: 313.8
Fat: 10.9 g
Saturated fat: 2.8 g
Carbohydrates: 52.9 g
Sugars: 33.9 g
Dietary fiber: 1.8 g
Protein: 3.1 g
Cholesterol: 26.6 mg
Sodium: 256.4 mg
Quick N Easy Hedgehog Slice


Ingredients:
butter, caster sugar, egg, walnuts, vanilla essence

Directions:
Grease lamington pan/slice tray.
Melt butter and sugar together, stir in cocoa.
Remove from heat and stir in vanilla and coconut.
Add egg, then walnuts and cherries.
Mix in biscuit crumbs; press into pan and refrigerate until firm and cooled, only needs about an hour.
You can ice this with chocolate icing if you wish; I prefer to leave it plain and press some extra shredded coconut on top before refrigerating!
Liver Curry


Ingredients:
onions, lemon rind, garlic cloves, red chile, green pepper, ground coriander, ground cumin, fennel seed, liver, coconut milk

Directions:
Heat the oil in a lage pan and fry the onions for 5 minutes.
Add the lemon rind, garlic,chilli, pepper and the spices, cook for 3 minutes.
Fry the liver on both sides in the spice mixture, crumble in the beef stock cube and stir in  the coconut milk.
Bring to the boil, lower heat and simmer for 20 minutes Season with salt to taste.
Serve with rice or noodles.
Honey Butter Zucchini Bread


Ingredients:
self-rising flour, ground cinnamon, ground nutmeg, salt, eggs, white sugar, coconut oil, butter, honey, vanilla extract, zucchini

Directions:
preheat oven to 350 degrees f.
grease 2 9x5 inch loaf pans.
stir together the flour, cinnamon, nutmeg, and salt in a bowl until blended set aside.
whisk eggs, sugar, coconut oil, butter, honey and vanilla together in a large bowl. stir in zucchini "you can add 1 cup walnuts at this time if you like".
add flour mixture and stir until well combined. divide the batter between the prepared loaf pans.
bake until it passes a toothpick test about 1 hour cool completely store in plastic bags over night for best flavor.
Kossman Goulash


Ingredients:
hamburger, onion, bell pepper, tomatoes, sugar, salt, pepper, macaroni

Directions:
fry hamburger onions and peppers  togther  til  browned, cook macaroni  til  almost done, drain, add to meat mixture, add tomatoes and sugar  you can add 15 oz  can tomatoes instead of pint, salt and pepper, simmer about 1  hour, as i said i think its to long  be your own judge. my guess is 10 minutes tops.
Pineapple-Lime Rice
Category: main-dish
By CHARITYBOO

Flavorful rice to accompany chicken or fish.

Ingredients:
1 cup uncooked long grain rice
½ cup pineapple juice
1 cup water
½ cup crushed pineapple
2 teaspoons butter
½ teaspoon grated lime zest
¼ teaspoon salt
¼ cup minced fresh cilantro
¼ cup chopped green onions
2 tablespoons lime juice

Directions:
Bring the rice, pineapple juice, water, pineapple, butter, lime zest, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in the cilantro, green onions, and lime juice to serve.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 237.6
Fat: 2.5 g
Saturated fat: 1.4 g
Carbohydrates: 49.1 g
Sugars: 7.8 g
Dietary fiber: 1.2 g
Protein: 4.2 g
Cholesterol: 5.4 mg
Sodium: 166.3 mg
Smoked Tomato Chili


Ingredients:
ground beef, onion, green bell pepper, garlic cloves, beef broth, kidney beans, tomatoes, fresh tomatoes, red wine, Worcestershire sauce, brown sugar, sea salt, ground cumin, chili powder, sour cream, tortilla chips, cheese

Directions:
Brown beef, onion, green pepper, and garlic in dutch oven, or other large pan, over medium-high heat until meat is cooked through.  Drain.
Add the broth, beans, tomatoes, wine, Worcestershire, brown sugar, sea salt, cumin, and chili powder.  Stir well.
Cover and reduce heat to low.  Simmer for 30-45 minutes, stirring occasionally.
If it's too thick, add more broth; if it's too thin, remove lid and simmer uncovered until your desired consistency is reached.
Mouf (British Indian Ocean Territory/Chagos)


Ingredients:
white rice, water, coconut milk, sugar

Directions:
Cover the rice with water and soak 30 minutes. Drain the water and transfer the rice to a food processor. Pulse until the rice looks like little beads.
Add the coconut milk and sugar and stir until you get a nice batter.
Lay the banana leaf flat on your work surface and pour the batter onto the leaf.
Wrap the mouf batter in the leaf and submerged the entire packet in a pot of boiling water for about 30 minutes.
At the end of 30 minutes, the mouf should be pretty soft. If the rice is still crunchy, put it back in the boiling water for another 15 minutes or until done.
Zucchini Spread


Ingredients:
zucchini, fresh parsley, red wine vinegar, olive oil, garlic clove, salt, pepper, pecans

Directions:
Squeeze the zucchini to remove excess water.
In a food processor or blender, process the zucchini and all other ingredients except the nuts until smooth, scraping the sides as needed.
Spoon the mixture into a serving bowl.
Fold in the nuts.
Cover and refrigerate before serving.
Broccoli Salad


Ingredients:
head broccoli, sunflower seeds, raisins, bacon, red onion, mayonnaise, vinegar, sugar

Directions:
"Place first 5 ingredients in a large bowl, mix the dressing in a small bowl, then add to the ingredients in the large bowl."
Chocolate Roll Dainty


Ingredients:
margarine, egg, graham cracker crumbs, miniature marshmallow, walnuts, maraschino cherry

Directions:
In a pot over low heat: Melt the chocolate and margarine.
In a small bowl beat the egg slightly, carefully whisk into the above mixture until nicely blended.
Remove from heat, add the graham crumbs.
If the graham crumbs have not cooled the mixture to warm,  allow mixture to  cool to warm before folding in the marshmallows, walnuts, and cherries.You don't want to be melting the marshmallows.
Shape into a roll on wax paper, rolling into the size you wish - basically like a sausage roll.
For variety I often roll in flaked coconut which gives it an extra special look.
Chill in refrigerator until set, slice and serve.
New York Style Deli Pickles


Ingredients:
pickling cucumbers, dill, garlic, pickling salt, peppercorns, cinnamon sticks, bay leaves, water

Directions:
Layer the cucumbers and dill heads with garlic.
Pour the remaining ingredients over all and cover with cold, fresh water, filtered if you can.
Cover with cheesecloth.
Weigh down the pickles with a plate and jar of water. Cover with a clean tea towel.
Check after 72 hours, remove any scum that may have formed and wash cheesecloth, plate and jar of water and replace them.
Check after another 72 hours and see if they are done enough for you.  If so, pack into sterile jars and cover with the brine.
Store in the refrigerator to slow the fermentation process.
I make these in a big dough bucket and pack into gallon jars and some plastic containers to give as gifts.
A Dilly Dip for Veggies


Ingredients:
sour cream, mayonnaise, garlic, chives, parsley, dill weed

Directions:
Combine all ingredients& mix well., Refrigerate in a covered container for 24 hours before using.
Mom's Banana Bread


Ingredients:
sugar, eggs, flour, bananas, butter, baking soda, vanilla, walnuts

Directions:
Cream sugar and butter., Add eggs, beat well., Add rest of ingredients., Pour into loaf pan., Sprinkle walnuts over top., Bake at 325 degrees for 1 hour 20 minutes. Or until toothpick comes out clean., Keep in pan 10 minutes then put on wire rack until completely cooled., Muffins- 325 degrees for 25 minutes., Mini Muffins- 325 degrees for 15 minutes.
Easy Corned Beef and Cabbage
Category: main-dish
By Trisheee

This corned beef and cabbage recipe is quick and easy. A no-fuss meal, that's great for St. Patrick's Day or a weeknight family dinner.

Ingredients:
1  onion, cut into wedges
4  potatoes, peeled and quartered
1 pound carrots, cut into large chunks
3 cups water
3 cloves garlic, minced
1  bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
½ teaspoon ground black pepper
1 (3 pound) corned beef brisket with spice packet, cut in half
1 small head cabbage, cut into wedges

Directions:
Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage. Cover and cook on Low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 15 mins
Yields: 6 servings

Calories: 647.2
Fat: 34.3 g
Saturated fat: 10.9 g
Carbohydrates: 45.8 g
Sugars: 13.5 g
Dietary fiber: 8.6 g
Protein: 38.8 g
Cholesterol: 122.7 mg
Sodium: 2852 mg
How to Freeze Raspberries


Ingredients:
raspberries, water

Directions:
Rinse the raspberries and let them drain for about 10 minutes.
Then place them on a paper towel to remove excess water.
Then neatly arrange them and place them on a baking sheet.
Pop them into the freezer for a few hours, then transfer the frozen raspberries into freezer baggies.
Original Ranch Spinach Dip


Ingredients:
sour cream, frozen spinach, water chestnuts

Directions:
Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.
Cut top off the bread and remove center (using firm bread pieces as dippers]. Fill bread bowl with dip. Serve with cubed bread and vegetables.
Penne With Prosciutto in Butter Sauce


Ingredients:
penne, prosciutto, butter, sweet white onion, garlic clove, lemon, zest of, nutmeg, flat-leaf Italian parsley, parmesan cheese

Directions:
Bring large pot of water to a boil.  Add penne and cook until al dente., While pasta is cooking, trim fat off of proscuitto and slice into wide strips., In a large frying pan, melt the butter., Add onion and garlic and sauté until onion is soft, about 4 minutes., Add chicken stock and simmer for 1 minute., Drain pasta and place into a warmed, large bowl., Add proscuitto, lemon zest, nutmeg, parley and salt and pepper to taste., Pour in stock mixture add toss well., Add parmesan cheese and mix well., Serve immediately.