xiaoxl/recipe_data huggingface dataset:
Yankee Doodles


Ingredients:
butter, sugar, eggs, all-purpose flour, cream of tartar, baking soda, salt, white sugar, cinnamon

Directions:
Mix together first seven ingredients.
Cover and chill for 15 minutes, until dough is easy to handle.
In a small bowl, blend Cinnamon-Sugar ingredients together.
Form dough into walnut-size pieces and roll into Cinnamon-Sugar.
Place cookies 2 inches apart on a greased baking sheet.
Bake at 350 degrees for 10-12 minutes. don't overbake.
Remove to a wire rack to cool.
You can sprinkle a little extra colored sugar on top of freshly baked cookies, if you want more color.
Masala Omelette


Ingredients:
eggs, red onions, yellow onions, chili powder, turmeric powder, rock salt, white pepper powder

Directions:
Dice onion into three different sizes.
Give all the ingredients in the bowl a good mix.
Place a large nonstick frying pan, over medium-high heat, and add 5 tbsp oil.
When the oil is shimmering, pour in egg mixture, ensuring it is evenly distributed in the pan.
Lower the heat to medium. Place the lit and wait for a minute.
Divide the omelette into 8 pieces. Once it is brown around the edges and appears to have set, carefully flip with a spatula.
Allow it to cook for 2 more minutes.
Cornish Hen


Ingredients:
unsalted butter, lemons, yellow onion, garlic, fresh thyme, carrots, potatoes, chicken broth

Directions:
Preheat the oven to 350 degrees F.
Coat each Cornish hen with 2 tablespoons of the butter and sprinkle with salt and pepper. Into the cavity of each bird, insert a lemon half, an onion quarter, half a garlic head and 3 thyme sprigs. Set aside.
Spread the carrots and potatoes in an even layer in a 9-by-13-inch baking dish or roasting pan. Add the chicken broth and then the prepared Cornish hens. Roast until the juices run clear and the hens are golden brown, 45 minutes to 1 hour.
Mr Currys Potato Curry


Ingredients:
potatoes, tomatoes, onion, ginger, garlic, curry

Directions:
Heat oil and cook onions, stirring, for about 4 minutes.
Add 1-4 teaspoons MrCurrys.
com Instant Curry Seasoning Powder (depending on how spicy you want it. I used 3 and it was tasty and pleasantly spicy but not at all uncomfortable].
Also add garlic& ginger and stir mixture for about 30 seconds.
Add tomato, salt as needed (I added 1/2 teaspoon] and cook& stir for 5 minutes.
Add cooked, drained potato pieces and gently stir for another 4 minutes.
Serve.
Mall Teriyaki Chicken


Ingredients:
water, low sodium soy sauce, garlic powder, baking soda, pepper, brown sugar, low sodium soy sauce, cornstarch, cold water, garlic clove, gingerroot

Directions:
Marinade:
Slice the chicken into 2 inch slices.
Place chicken in a stand up mixer bowl.
Add the water, soy sauce, wine, garlic powder, baking soda, pepper and oil.
With the dough attachment, mix on low for about 30 minutes.
Place the chicken in the fridge to marinade over night.
Brown Sauce:
In a saucepan, mix together chicken stock, teriyaki sauce, soy sauce, garlic, ginger, brown sugar, cornstarch.
Cook sauce over high heat while constantly stirring.
The sauce should thicken slightly only - when a spoon placed in the sauce, it coats the back of the spoon.
Strain out the garlic and ginger.
Cooking the Chicken:
With a skillet on medium - high heat add 2 tablespoons of oil.
Once the oil is hot, add the chicken in one even layer, do not move the chicken around.
Cook for 3-4 minutes, then take a large spatula and flip the chicken and cook for another 3-4 minutes.
Add half of the sauce to chicken and mix well.
Serve hot with side of your choice (we like white rice] and the remaining sauce.
Laura's Quick Slow Cooker Turkey Chili
Category: soups-stews-and-chili
By LauraKKH

This is an easy chili recipe that you can throw in the slow cooker and forget about all day. Great topped with Cheddar cheese, crushed corn chips, and a dollop of sour cream.

Ingredients:
1 tablespoon vegetable oil
1 pound ground turkey
2 (10.75 ounce) cans  low sodium tomato soup
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can black beans, drained
½ medium onion, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
½ tablespoon garlic powder
½ tablespoon ground cumin
1 pinch ground black pepper
1 pinch ground allspice
salt to taste

Directions:
Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain. Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt. Cover, and cook 8 hours on Low or 4 hours on High.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 276.1
Fat: 7.6 g
Saturated fat: 1.6 g
Carbohydrates: 32.8 g
Sugars: 0.6 g
Dietary fiber: 11.3 g
Protein: 21.2 g
Cholesterol: 41.8 mg
Sodium: 547.2 mg
Blue Cheese Dressing


Ingredients:
blue cheese, mayonnaise, sour cream, milk, lemon juice, Dijon mustard, cayenne pepper, garlic powder, fresh ground black pepper

Directions:
Mash blue cheese with some of the mayonnaise until well blended.
Transfer to a food processor or blender.
Add remaining mayonnaise with sour cream, milk, lemon juice, mustard, cayenne,  garlic powder and pepper.
Blend until smooth.
Transfer to a bowl or jar, cover and refrigerate until ready to serve.
Herbed Tomato Endive Salad


Ingredients:
endive, tomatoes, onion, flat leaf parsley, fresh chives, fresh basil, olive oil, red wine vinegar, sugar, salt, pepper, parmesan cheese

Directions:
Arrange endive leaves around edge of a serving platter. Arrange the sliced tomatoes and onion slices in the center.
Sprinkle with chopped parsley, chives, and basil.
Whisk together the olive oil, vinegar, sugar, salt and pepper; drizzle over salad platter.
Sprinkle with the optional parmesan cheese, if using it.  For Vegan omit it.
Caramel Apple Almond Muffins


Ingredients:
unsweetened applesauce, stevia, dark brown sugar, vanilla extract, rice vinegar, whole wheat pastry flour, baking soda, baking powder, sea salt, cinnamon, egg, stevia, apple, rolled oats, turbinado sugar

Directions:
Preheat oven to 375F, grease 4 jumbo muffin cups or line with paper liners.
In a bowl, beat the applesauce, stevia baking blend, brown sugar, vanilla, almond milk and rice vinegar until smooth.
Stir in the flour, baking soda, baking powder, salt, cinnamon, egg and caramel stevia.
Fold in the apple and slivered almonds.
Portion into the muffin cups and top with oats, almonds and sugar.
Bake 30 minutes.
Cool in the tin for 5 minutes, then turn out onto a wire rackand cool completely.
Garlic Pepper Sausage Linguine Pasta


Ingredients:
linguine, pork sausage, onion, garlic, fresh basil leaves, roma tomatoes, cherry tomatoes, baby portabella mushrooms, water, red bell pepper, scallion, extra virgin olive oil, fresh parsley, banana pepper, Season-All salt, peppercorn, salt

Directions:
Cook Linguine noodles and set aside.
In medium heat add 1/4 cup of water to cook your pork sausage. Keep adding water until the sausage is firm enough to slice.
Slice sausage about 1/2 to 1 inch thick. set aside.
In a wok or large saute pan add evoo in medium heat, add garlic and onion saute until garlic is golden brown.
Add red bell pepper, tomatoes, cherry tomatoes, red banana peppers and 1/4 cup of water simmer for 3 to 5 minutes.
Add baby portabella mushroom, creole seasoning and crushed peppercorn. simmer for 2 minutes.
Take a fork and crush cherry tomatoes and stir.
Add fresh basil, linguine noodles, season all and add the rest of the water mix together and simmer for about 3 mins or until water evaporates.
add scallions and salt for taste.
Tip: If you want a little bit more spice add 1/8 tsp of crush red pepper.
Quick and Easy Tuna Casserole
Category: seafood
By Jennie Ridgeway

Quick and Easy Tuna Casserole is perfect for the busy mom!

Ingredients:
1 (12 ounce) package egg noodles
2 cups frozen green peas
2 (10.75 ounce) cans  condensed cream of mushroom soup
2 (5 ounce) cans tuna, drained
1  onion, chopped
10 slices American processed cheese
ground black pepper to taste

Directions:
Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot. Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 5 to 7 servings

Calories: 662.2
Fat: 24.2 g
Saturated fat: 12 g
Carbohydrates: 71.8 g
Sugars: 9.9 g
Dietary fiber: 5.1 g
Protein: 38.4 g
Cholesterol: 111.6 mg
Sodium: 1828.1 mg
Strawberry Nut Bread
Category: bread
By JJOHN32

Another fruit bread to serve with lemonade or hot tea.  This is a very moist bread.

Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 teaspoons ground cinnamon
2 cups white sugar
2 cups sliced fresh strawberries
4  eggs
1 ¼ cups vegetable oil
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 9x5 inch loaf pans. Sift together the flour, baking soda, salt, ground cinnamon and sugar in a large mixing bowl.  Make a well in the center.  Beat together the eggs and oil and pour them into the well. Stir just enough to moisten the ingredients. Fold in the strawberries and nuts. Pour mixture into prepared pans; fill containers no more than half full. Bake in a preheated oven about 60 minutes or until a toothpick inserted in the center comes out clean. Cool 20 to 30 minutes before removing from pans. Move to a rack to cool completely before slicing.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 2 9x5-inch loaves

Calories: 325.9
Fat: 18.8 g
Saturated fat: 2.5 g
Carbohydrates: 36.7 g
Sugars: 21.1 g
Dietary fiber: 1.4 g
Protein: 4.2 g
Cholesterol: 37.2 mg
Sodium: 135.8 mg
Nana Pam's Belgium Biscuits


Ingredients:
butter, flour, golden syrup, cinnamon, sugar, egg

Directions:
Cream butter an sugar.
Add egg and syrup.  Beat well.
Add flour and other mixed dry ingredients.
Roll out thinly and cut into rounds.
Bake in moderate oven (160ºc] for about 15-20 minutes.
Join 2 biscuits together with raspberry jam.
Ice with white icing and sprinkle with raspberry jelly crystals.
Easy Peach Cobbler
Category: desserts
By PNLewis

This is a great peach cobbler--so easy a child can make it!  It is great right out of the oven served with vanilla ice cream.

Ingredients:
1 cup white sugar
½ cup butter, room temperature
1 cup self-rising flour
1 cup milk
1 (15 ounce) can peaches

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a one-quart baking dish or 9 inch square pan, cream together sugar and butter.  Mix in flour and milk until smooth.  Pour peaches and their juice over the top. Bake 25 to 30 minutes in the preheated oven, until golden brown.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 389.5
Fat: 16.4 g
Saturated fat: 10.3 g
Carbohydrates: 58.8 g
Sugars: 42.5 g
Dietary fiber: 1.5 g
Protein: 4 g
Cholesterol: 43.9 mg
Sodium: 393 mg
Zucchini Bread


Ingredients:
raw zucchini, eggs, sugar, flour, baking powder, baking soda, cinnamon, salt, vanilla, walnuts

Directions:
Place zucchini in a strainer, press and squeeze with your hands to get the excess liquid out.
Beat eggs, sugar, and oil together in a large bowl.
Add flour, baking powder, baking soda, cinnamon, salt, vanilla, and walnuts. Mix together with a wooden spoon or spoonula.
Add drained zucchini, mix well. For Loaf Pans: pour into 2 greased loaf pans. Bake 55 to 65 minutes at 350 degrees, ( For Muffins: bake at 350 degrees for 25 - 30 minutes ] or until a wooden tooth pick inserted in the center comes out clean.
Buckwheat Potato Bread With Chile Honey


Ingredients:
buckwheat flour, bread flour, bread flour, active dry yeast, sweet potato, buttermilk, fresh chives, butter, honey, fresh sage, salt, honey, chili powder, cayenne pepper, salt

Directions:
Note: do not use cold ingredients in this recipe.
Place ingredients into your bread machine in the order suggested by your manufacturer.
Operate machine on the regular, normal, or medium cycle (whichever your machine has].
To prepare chile honey, heat honey, chili powder, cayenne and salt in a small saucepan.
Stir for several minutes or until honey just starts to foam, then remove from heat.
Stored cooled honey in an airtight container.
Serve honey spread on slices of buckwheat potato bread, if desired.
Pumpkin Pancakes


Ingredients:
low-fat buttermilk, canola oil, vanilla extract, all-purpose flour, light brown sugar, granulated sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, nutmeg, salt

Directions:
In a large bowl, mix dry ingredients: flour, brown sugar, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, nutmeg, and salt. Blend well and set aside.
In another large bowl, whisk pumpkin, eggs, buttermilk, canola oil, and vanilla extract until well well mixed; slowly add dry ingredients and beat well.
Using a 1/3 cup dry measuring cup, or a large ladle, pour batter onto a non-stick skillet heated over medium-high heat.
Cook until bubbles begin to form and the edge of the pancake are done, approximately 1 minute; flip and cook on the other side for another minute.
Repeat until all batter is used.
Top with butter and maple syrup, or with fresh whipped cream.
Chicken Cauliflower Casserole


Ingredients:
cauliflower, onion, water, milk, cornstarch, chicken bouillon granule, salt, American cheese, chicken, pimentos

Directions:
Combine cauliflower, onion and water in a medium saucepan; cover and bring to a boil.  Reduce heat and simmer 5 minutes or until veggies are tender.  Drain and set aside.
Add milk, cornstarch, bouillon granules, and salt to saucepan, stirring with a wire whisk.  Bring to a boil; reduce heat and simmer, stirring constantly until thickened and bubbly.
Add cheese; stir until cheese melts.  Remove from heat.
Add cauliflower mixture, chicken and pimento to cheese sauce.  Spoon mixture into a 1 1/2 qt casserole coated with cooking spray.  Bake at 325 for 20 minutes.
Kidney Bean Kiev


Ingredients:
red kidney beans, butter, leek, celery, parsley, green chilies, onion, cayenne pepper, egg, salt, pepper, butter, garlic cloves, parsley

Directions:
For the garlic-herb filling, blend all the ingredients for it and chill until ready for use.
Melt butter and saute leek and celery.
Mash the beans until fairly smooth.
Stir in half of the breadcrumbs till well incorporated.
Add the bean mixture to the leek and celery, add parsley, green chillies, onion, cayenne, salt and pepper and combine well.
Divide the bean mixture into 4 balls.
Make a slight depression and insert a slice of garlic-herb filling into the patty; and then mold the mixture so that the filling is completely enclosed.
Coat the patties in the beaten egg and roll generously in the remaining breadcrumbs.
In a heated skiller, shallow fry the patties for 8-10 minutes until they are golden brown.
Variation: Instead of a garlic butter filling, you may opt to use a chunk of mozzarella, for a more cheesy variation.
Rosemary Jalapeno Blue Cheese Dip


Ingredients:
cream cheese, garlic powder, chili powder, onion powder, dried rosemary, blue cheese

Directions:
In a bowl combine cream cheese and spices mixing in everything until nicely blended.
Stir in crumbled blue cheese.
Enjoy. :].
Curried Chicken Chutney Salad


Ingredients:
skinless chicken breasts, chicken broth, chutney, granny smith apple, walnuts, mayonnaise, sour cream, curry powder, fresh lemon juice, scallion

Directions:
Cook chicken breasts in chicken broth on stovetop until tender., Remove chicken from broth, cool and cut into cubes., In a large bowl, mix all the ingredients together., Chill and serve.
Low Calorie Seafood Dip With Walnuts


Ingredients:
nonfat sour cream, onions, walnuts, paprika

Directions:
Blend all ingredients except nuts, and paprika until well mixed., Spread in slow cooker, sprinkle with nuts and paprika., Cook on low for 3 hours.
Brownie Bites


Ingredients:
butter, sugar, vanilla, eggs, flour, walnut halves

Directions:
In a medium-size pan, place butter and chocolate and heat over low heat.  Stir occasionally until melted and smooth.
Remove pan from heat and stir in sugar and vanilla.
Add eggs, one at a time, stirring well after each addition.
Stir in flour.
Spoon batter into mini muffin pan sprayed with cooking spray, filling almost to the top.  You can use mini muffin paper liners in the pan instead if you want.
Place a walnut half on the top of each brownie.
Bake in a 325º oven for about 20 minutes or until brownies look dry and feel firm to the touch.  I do these in my convection oven and it takes about 15 minutes.
Let cool in pans for about 10 minutes then transfer to wire rack to cool completely.
Store in an airtight container.
Cherry Avocado Smoothie


Ingredients:
avocado, dark sweet cherries

Directions:
"Blend all ingredients in a blender and enjoy with a spoon!"
Best Grilled Margarita Chicken... Ever!
Category: meat-and-poultry
By CHEFBIGB

You've tried the rest now try the best!

Ingredients:
⅔ cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
½ cup margarita mix
¼ cup lime juice
¼ cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6  skinless, boneless chicken breast halves

Directions:
Place cilantro, pepper, garlic powder, and onion salt in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours. Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove chicken from the marinade, shake off excess, and discard remaining marinade.  Grill the chicken until tender and juices run clear, approximately 7 minutes per side.

Prep time: 10 mins
Cook time: 15 mins
Total time: 5 hrs 25 mins
Yields: 6 servings

Calories: 390.1
Fat: 21 g
Saturated fat: 3.3 g
Carbohydrates: 17.7 g
Sugars: 14.3 g
Dietary fiber: 0.9 g
Protein: 25.2 g
Cholesterol: 67.1 mg
Sodium: 681 mg
Chicken Enchilada Casserole I
Category: world-cuisine
By PANZER33

A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!

Ingredients:
2 pounds skinless, boneless chicken breast halves - cooked and diced
1 (10.75 ounce) can  condensed cream of celery soup
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10 ounce) can enchilada sauce
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can diced green chiles
1  onion, chopped
1 pinch garlic powder
1 cup chicken broth
1 teaspoon chili powder
16 ounces processed cheese spread
10 (6 inch) corn tortillas

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well. In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

Yields: 8 servings

Calories: 532.8
Fat: 24.9 g
Saturated fat: 12.1 g
Carbohydrates: 30.5 g
Sugars: 2.2 g
Dietary fiber: 3.6 g
Protein: 46.6 g
Cholesterol: 139.2 mg
Sodium: 2042.9 mg
Harvest Pot Roast With Sweet Potatoes


Ingredients:
water, soy sauce, dark brown sugar, ground ginger, rump roast, sweet potatoes, water, flour

Directions:
Preheat oven to 325*. In Dutch oven or 5 quart heavy ovenproof saucepot, combine soup mix, water, soy sauce, brown sugar and ginger; add roast.
Bake covered 1 hour 45 minutes.
Add potatoes and bake covered an additional 45 minutes or until beef and potatoes are tender.
Remove roast and potatoes to serving platter and keep warm; reserve juices.
In small cup, with wire whisk, blend water and flour. In Dutch oven, add flour mixture to reserved juices. Bring to a boil over high heat. Boil, stirring occasionally, 2 minutes. Serve with roast and potatoes.
SLOW COOKER METHOD: In slow cooker, add potatoes, then roast. Combine soup mix, water, soy sauce, sugar and ginger; pour over roast. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and potatoes to serving platter. Blend remaining water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.
Tastira (Tunisian Fried Peppers and Eggs)
Category: side-dish
By Asma Khalfaoui

I learned this recipe from my mother-in-law in Tunisia. Serve it on four separate plates or on one large platter. Serve with sliced French bread.

Ingredients:
4 cloves garlic, diced
1 tablespoon caraway seeds
1 pinch salt
3 tablespoons olive oil
⅔ cup mild chile peppers, chopped
1 ½ cups green bell peppers, seeded and chopped
2 cups tomatoes, seeded and chopped
4  eggs
salt and ground black pepper to taste

Directions:
Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl. Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter. Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.

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

Calories: 208.8
Fat: 15.7 g
Saturated fat: 3 g
Carbohydrates: 10.8 g
Sugars: 5.5 g
Dietary fiber: 3.1 g
Protein: 8.6 g
Cholesterol: 186 mg
Sodium: 79 mg
Stuffed Shrimp With Scampi Sauce and Toffee-Apple Dip


Ingredients:
fresh Italian parsley, white wine, shrimp, sweet apples, brown sugar, granulated sugar, vanilla extract

Directions:
Stuffed Shrimp with Scampi Sauce:
Preheat oven to 400°F.
Crush fried onions. Chop parsley.
Pour wine into 9-inch square baking dish. Butterfly shrimp. To do this: cut a slit almost through back of shrimp. Open shrimp and flatten. Place about 1 teaspoon crab cake on back of each shrimp; fold tail over filling and place shrimp in baking dish. Repeat with remaining shrimp (wash hands].
Bake 10–12 minutes or just until shrimp are pink and opaque and stuffing is 165°F Transfer shrimp to serving platter; sprinkle with onions. Whisk scampi sauce into pan juices, then sprinkle with parsley. Pour sauce around shrimp and serve.
Toffee-Apple Dip:
Cut apples into small pieces; set aside 1/2 cup apples and 1/2 cup toffee bits for later use. Combine remaining ingredients (except pita chips] until blended. Transfer dip to serving bowl and chill until ready to serve.
Top dip with reserved apples and toffee bits. Arrange chips around dip and serve.