xiaoxl/recipe_data huggingface dataset:
Butternut Squash Soup With Red Onion-Apple Topping


Ingredients:
carrots, yellow onion, olive oil, salt, pepper, celery, celery seed, water, garlic cloves, marjoram, rubbed sage, allspice, coconut milk, milk, apple, red onion

Directions:
Preheat oven to 375°F Toss squash, yellow onion, and carrots with 2TBSP oil, salt, and pepper. Roast for 20-30 minutes, until tender and slightly caramelized.
Place celery(or seed], garlic, and herbs in a pot with 2 cups water; stew over medium-low heat to create stock, about 20 minutes.
Add squash mixture to pot and use a stick blender to puree. If you do not have a stick blender you can throw it in a blender.
Then, add can of coconut milk and puree. Give it a taste; if needed (or wanted], add milk and adjust salt and pepper.
Leave it on the stove for a little longer (15 min] and allow it to simmer while making the toppping.
Topping: Heat 1 TBSP olive oil in a large skillet over medium heat, when it is cooked about half way add the apples; cook until the apples and onions are caramelized.
To serve: pour into bowls and top with Apple-Onion Topping. This reheats really well. I store the topping separate. Sometimes it thickens a bit after refrigerating; if you want it looser just add some more water or milk.
Chicken Flautas


Ingredients:
broiler-fryer chickens, water, vegetable shortening, onion, garlic, cornstarch, salt, pepper, mild green chili, corn tortilla, sour cream, milk

Directions:
Bring chicken pieces and water to boiling in kettle; lower heat; cover.
Simmer until fork tender, about 25 minutes.
Drain; reserve 1/2 cup broth.
Cool chicken until easy to handle.
Bone and skin chicken; shred meat.
Heat lard or shortening in a large saucepan until melted.
Add onion and garlic; saute 1 minute.
Stir in cornstarch, salt and pepper.
Add reserved 1/2 cup of broth, shredded chicken and chilies.
Stir and cook until very thick and bubbly; remove from heat.
Heat about 1/4" of oil in a small skillet over medium heat until very hot.
Saute tortillas one at a time, a few seconds on each side, until limp.
This will soften tortillas so that they will roll up more easily.
Do not cook too long or they will become crisp.
Drain on paper towels.
Fill each tortilla with a heaping spoonful (3 tblsp] chicken mixture across center.
Roll tortilla around filling.
Be sure filling is 1" from edges or ends of rolled tortilla to avoid splattering during frying.
Place 2 or 3 flautas, seam side down, in hot oil.
Saute, turning on all sides until crisp.
Drain and keep warm while cooking the rest.
Combine sour cream and milk in small saucepan.
Heat over very low heat just until lukewarm.
Spoon over flautas.
Garnish with fresh coriander or cilantro leaves, if you wish.
Cajun Spice Mixture


Ingredients:
cayenne pepper, salt, black pepper, paprika, cumin, dry mustard, dried thyme, dry oregano, onion powder, garlic powder

Directions:
"Mix all ingredients together and store in an airtight jar in a cool dry place."
Dilapidated Tilapia Packets


Ingredients:
butter, salt, pepper, scallions

Directions:
Preheat the oven to 375°F.
Clean the scallions, cutting off most of the green. Cut them in two pieces, and slice each piece in half lengthwise.
On each sheet of foil, place 1/2 teaspoon butter. Drape 1/4 of the tilapia filets over the butter, add salt and pepper to taste and one quarter of the slice scallions. Add about 1/2 teaspoon of water to each packet, sprinkle 1/4 of the herbes de provence on top of each, then fold the foil up and over the filet until you have a loose packet, making sure there's some room inside to steam. Seal all edges. Repeat for the other filets.
Put the packets on a baking sheet. If you've folded them correctly they should not leak while they're in the oven. If you're in doubt, put them in a large oven dish instead. Put into oven for 20-25 minutes.
It's very difficult to overcook fish this way, so if you're leery of the fish being undercooked, leave it in slightly longer.
Open each packet at the table -- you don't want to miss that aroma!
Waste Not Cake
Category: desserts
By Anonymous

This cake uses sour milk that would otherwise be thrown out. You'd never know it, though! It's moist, delicious, and easy to make.

Ingredients:
¾ cup white sugar
½ cup unsalted butter, softened
2  eggs
1 tablespoon cocoa powder
1 teaspoon ground cinnamon
1 pinch ground cloves  (Optional)
1 ⅔ cups all-purpose flour
1 cup soured milk
½ cup raisins
1 teaspoon baking soda
1 tablespoon boiling water

Directions:
Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking dish. Cream sugar and butter together in a large bowl. Beat in eggs, cocoa powder, cinnamon, and cloves. Add flour alternately with soured milk, stirring batter until smooth. Fold in raisins. Dissolve baking soda in boiling water and add to the batter. Pour batter into the prepared baking dish. Bake in the preheated oven until a skewer inserted into the center comes out clean, 30 to 35 minutes. Cool before slicing.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 9x13-inch cake

Calories: 224.4
Fat: 9.2 g
Saturated fat: 5.4 g
Carbohydrates: 32.7 g
Sugars: 17.6 g
Dietary fiber: 0.9 g
Protein: 3.9 g
Cholesterol: 53 mg
Sodium: 127.3 mg
Lemony Vinaigrette


Ingredients:
flax seed oil, water, fresh lemon juice, honey, Dijon mustard, garlic clove, tamari, black pepper

Directions:
Combine all ingredients in a jar and always shake well before serving. for best taste, let it sit for ten or fifteen minutes to let the flavors blend.
This recipe is easily halved and keeps, refrigerated, for about a week.
Steak Dry Rub
Category: side-dish
By richlids

This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.

Ingredients:
3 tablespoons kosher salt
3 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons coarsely ground black pepper
1 tablespoon light brown sugar
1 tablespoon ground cumin

Directions:
Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 49
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 10.7 g
Sugars: 4.1 g
Dietary fiber: 3 g
Protein: 1.8 g
Sodium: 2886.5 mg
Chicken and Apple Curry
Category: meat-and-poultry
By CHRISTYJ

A simple apple-curry butter sauce adds a delicious flavor to traditional baked chicken.

Ingredients:
3 tablespoons butter
2 small onion, chopped
2  apples - peeled, cored and finely chopped
3 tablespoons all-purpose flour
1 tablespoon curry powder
8  skinless, boneless chicken breasts
1 cup hot chicken broth
1 cup milk
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well. Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 6 to 8 servings

Calories: 297.7
Fat: 8.9 g
Saturated fat: 4.7 g
Carbohydrates: 14.2 g
Sugars: 7.9 g
Dietary fiber: 2 g
Protein: 38.8 g
Cholesterol: 110.6 mg
Sodium: 321.9 mg
Five Flavor Pound Cake I
Category: desserts
By PJ Coward

Five flavors blending to create a superlative pound cake.

Ingredients:
1 cup butter, softened
½ cup shortening
3 cups white sugar
5  eggs, beaten
3 cups all-purpose flour
½ teaspoon baking powder
1 cup milk
1 teaspoon coconut extract
1 teaspoon lemon extract
1 teaspoon rum flavored extract
1 teaspoon butter flavored extract
1 teaspoon vanilla extract
½ cup white sugar
¼ cup water
½ teaspoon coconut extract
½ teaspoon rum flavored extract
½ teaspoon butter flavored extract
½ teaspoon lemon extract
½ teaspoon vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C).  Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside. In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy.  Add eggs, and  beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture.  Spoon mixture into prepared pan. Bake for 1 1/2 to 1 3/4 hours, or until cake tests done.  Cool in pan on wire rack for 10 minutes. Turn cake out of pan onto wire rack.  Place waxed paper under rack to catch glaze drippings.  Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely. To make the Five Flavor Glaze:   In a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 1 - 10 inch tube cake

Calories: 511
Fat: 22.9 g
Saturated fat: 11 g
Carbohydrates: 71.5 g
Sugars: 51 g
Dietary fiber: 0.7 g
Protein: 5.7 g
Cholesterol: 102.7 mg
Sodium: 143.6 mg
Creamy Hash Brown Potato Casserole


Ingredients:
frozen hash brown potatoes, margarine, Velveeta cheese, pepper, garlic powder, onion, salt, sour cream, milk

Directions:
Preheat oven to 350 degrees., Mix all ingredients together., Bake for 45 minutes in a greased 9x13 pan.
Fresh Mozzarella Pasta Salad
Category: salad
By Meghan

A take on a traditional Caprese, but modified into a light summer pasta salad that goes great with anything off the grill, or just on its own. When I eat it on its own, I sometimes add about a cup of any chunked, cold sausage (I suggest pepperoni or a lighter summer sausage). Any pasta is fine, but I like the orzo's size.

Ingredients:
1 cup uncooked orzo pasta
1 ½ cups cubed fresh mozzarella cheese
2  fresh plum tomatoes, seeded and cut into bite-size pieces
¼ cup chopped fresh basil
1 teaspoon crushed red pepper flakes
salt to taste
1 tablespoon olive oil, or as needed

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool. Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 370
Fat: 14.4 g
Saturated fat: 7.2 g
Carbohydrates: 42.5 g
Sugars: 3.4 g
Dietary fiber: 3.2 g
Protein: 16 g
Cholesterol: 35.4 mg
Sodium: 69 mg
Comforting Cube Steaks
Category: meat-and-poultry
By KARISSAK

These steaks are wonderful and easy to make.  They also make their own gravy.  Wonderful served with rice.

Ingredients:
4 (4 ounce) cube steaks
½ teaspoon Cajun seasoning, or to taste
¼ teaspoon freshly ground black pepper
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
2 (10.75 ounce) cans  condensed cream of mushroom soup
1 (1 ounce) envelope dry onion soup mix

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish. Season the steaks on both sides with Cajun seasoning and black pepper. Place the steaks into the prepared baking dish. Pour the lemon-lime beverage over them. Combine the cream of mushroom soup and dry onion soup mix, and pour over the steaks. Bake, uncovered, for about 1 hour, or until meat reaches desired doneness. Do not open the oven door during the first hour of cooking. Serve steaks with gravy spooned over.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 299.4
Fat: 15.1 g
Saturated fat: 4.2 g
Carbohydrates: 24.4 g
Sugars: 2.6 g
Dietary fiber: 0.5 g
Protein: 16.9 g
Cholesterol: 27.9 mg
Sodium: 1703 mg
Buttermilk Pepper Dressing


Ingredients:
buttermilk, Miracle Whip, parmesan cheese, fresh coarse ground black pepper, garlic clove

Directions:
"Mix ingredients until well blended; refrigerate."
Artichoke Hearts au Gratin
Category: appetizers-and-snacks
By Lynn Mogilski

An easy, creamy, and crunchy way to enjoy artichoke hearts. Mix and match cheese and dressings for a different taste.

Ingredients:
2 (10 ounce) cans artichoke hearts in water, drained
½ cup Italian-style salad dressing
1 cup shredded mozzarella cheese
1 (3 ounce) can French-fried onions

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray. Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes. Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.

Prep time: 5 mins
Cook time: 21 mins
Total time: 26 mins
Yields: 6 servings

Calories: 245.5
Fat: 15.6 g
Saturated fat: 4.8 g
Carbohydrates: 18.7 g
Sugars: 1.8 g
Dietary fiber: 3.4 g
Protein: 8 g
Cholesterol: 12.1 mg
Sodium: 1135.2 mg
Vegetarian Mulligatawny Soup
Category: soups-stews-and-chili
By EKG

A quick and tasty vegetarian version of the popular Indian mulligatawny soup. Use prepared curry powder and peeled baby carrots to cut down on prep time. Excellent with naan (Indian flatbread) or served over rice.

Ingredients:
2 tablespoons ghee
1 large onion, chopped
5 cloves garlic, minced
4 tablespoons curry powder
6 cups vegetable broth, or more as needed
4  baby potatoes, diced
1 ½ cups

½ pound peeled baby carrots
1 (14 ounce) can coconut milk
4 tablespoons lemon juice
4 tablespoons chopped fresh cilantro
2 tablespoons tamarind concentrate

Directions:
Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots and bring to a simmer. Cook until carrots are tender, 15 to 20 minutes. Remove from heat and puree soup with an immersion blender until smooth. Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Stir until heated through, 3 to 5 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 342.1
Fat: 14.9 g
Saturated fat: 11.4 g
Carbohydrates: 42 g
Sugars: 5.8 g
Dietary fiber: 15.6 g
Protein: 12.9 g
Cholesterol: 8.2 mg
Sodium: 381.6 mg
Potato Salad with Pickled Jalapenos
Category: salad
By Kimberly Tonjes

A spicier take on traditional potato salad made with jalapenos. This was adapted from a recipe called "Cynthia's Potato Salad" which can be found on a number of other sites. I've made some modifications to the ingredients to adjust for my family's tastes.

Ingredients:
3 pounds red potatoes, cubed
6  hard-boiled eggs, coarsely chopped
1  sweet onion, diced
2 stalks celery, chopped
6  green onions, chopped
2 cups light mayonnaise
½ cup pickled jalapeno peppers, chopped
2 ½ tablespoons pickled jalapeno pepper juice
2 teaspoons ground cumin
2 teaspoons ground black pepper
1 teaspoon salt

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool, 15 to 20 minutes. Combine cooled potatoes, eggs, onion, celery, and green onions in a large bowl. Mix mayonnaise, jalapenos, jalapeno juice, cumin, pepper, and salt together in another bowl and add to the potatoes. Mix well and chill, 3 hours to overnight.

Prep time: 20 mins
Cook time: 25 mins
Total time: 4 hrs
Yields: 24 servings

Calories: 129.9
Fat: 8.1 g
Saturated fat: 1.5 g
Carbohydrates: 12.1 g
Sugars: 2.1 g
Dietary fiber: 1.3 g
Protein: 3.1 g
Cholesterol: 60 mg
Sodium: 275.4 mg
Chocolate Ricotta Muffins


Ingredients:
unbleached all-purpose flour, salt, baking powder, sugar, ricotta cheese, eggs, milk, 2% low-fat milk, vanilla extract, unsalted butter

Directions:
Preheat the oven to 350°F.
Lightly spray 12 standard-sized (2 1/2-inch-diameter] muffin cups with nonstick spray.
Combine the flour, salt, baking powder, cocoa, and sugar in a medium-sized bowl.
Place the ricotta in a second medium-sized bowl, and add the eggs one at a time, beating well with a medium-sized whisk after each addition.
Add the milk and vanilla, and whisk until thoroughly blended.
Pour the ricotta mixture, along with the melted butter, into the dry ingredients.
Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
Fold in the chips, but don't overmix; a few lumps are okay.
Spoon the batter into the prepared muffin cups.
For smaller muffins, fill the cups about 4/5 of the way.
For larger muffins, fill them even with the top of the pan.
If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
Bake in the middle of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean.
Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool.
Wait at least 30 minutes before serving.
Roasted Delicata Squash
Category: side-dish
By Chef John

You don't have to peel delicata squash to make these roasted squash slices. Serve warm as a side dish, or at room temp as a snack with a spicy aioli dipping sauce.

Ingredients:
1 large delicata squash - ends trimmed, halved lengthwise, seeded
1 tablespoon olive oil
1 teaspoon salt
cayenne pepper to taste

Directions:
Place squash halves cut side down on a cutting board. Slice into 3/8-inch slices. Transfer slices to a bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss to coat squash with oil. Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat. Arrange squash pieces in a single layer on prepared baking sheet. Place in preheated oven until bottom of slices is browned and squash is tender, 12 to 18 minutes.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 2 servings

Calories: 180
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 31.3 g
Sugars: 6.6 g
Dietary fiber: 4.5 g
Protein: 2.4 g
Sodium: 1171.9 mg
Rice Noodles with Ginger and Snow Peas


Ingredients:
hot water, gingerroot, garlic, scallions, fresh green chile, carrot, snow peas, salt, fresh cilantro leaves, fresh parsley

Directions:
Soak or prepare the rice noodles according to the package directions.
Drain and set aside.
Heat the oil in a skillet over medium-high heat, and cook the ginger and garlic, stirring, for 1 to 2 minutes.
Add the scallions, chili, carrots and snow peas.
Cook, stirring, for 2 minutes.
Stir in the salt.
Add the noodles and toss to coat.
Remove from the heat.
Stir in the sesame and chili oil.
Garnish with cilantro or parsley.
Serve at once.
Enjoy!
Spicy Sausage and Peppers Over Rice
Category: main-dish
By Tiffany

Hearty and easy. I whipped this recipe up with the few ingredients I had and my boyfriend loved it. It's so easy he can make it!

Ingredients:
1 cup brown rice
2 cups water
2  turkey sausage links, cut into 1-inch pieces
1 tablespoon minced garlic, or to taste
¾  red onion, diced
1  green bell pepper, sliced
¾ cup vegetable or chicken broth
1 cup grape tomatoes
2 tablespoons diced pimento
crushed red pepper flakes to taste
Cajun seasoning to taste
black pepper to taste

Directions:
Pour brown rice and water into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes. Preheat a skillet over medium-high heat. Add turkey sausage, and cook until well browned on the outside, and no longer pink on the inside. Remove cooked sausage, then stir in garlic and onion. Cook for a few minutes until the onion softens and begins to turn translucent. Add green pepper and cook for 2 minutes. Pour in half of the vegetable stock along with the tomatoes and pimiento. Season to taste with red pepper flakes, Cajun seasoning, and pepper. Cook until the liquid has almost completely evaporated. Stir in sausage with remaining vegetable broth, and simmer until all is hot. Serve sausage mixture over brown rice.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 2 servings

Calories: 412.1
Fat: 3.3 g
Saturated fat: 0.6 g
Carbohydrates: 87.1 g
Sugars: 5.4 g
Dietary fiber: 6.8 g
Protein: 9.6 g
Sodium: 275.3 mg
The Realtor's Spicy Baked Shrimp


Ingredients:
egg, Dijon mustard, garlic, chili sauce, garlic powder, olive oil, olive oil, shrimp, parmesan cheese, paprika, parsley

Directions:
Preheat oven to 400.
In the food processor with the metal blade, combine the egg, mustard, garlic, chili sauce and lemon juice.  Process until smooth.  Season with a little salt and pepper.
With machine running, add 1 cup of olive oil in a steady stream.  Process until mixture is thick.
Heat remaining oil in skillet over medium- high heat.  Season shrimp with salt, pepper and granulated garlic powder.  Add shrimp to hot oil and sear for about 1 minute on each side.
Place 3 shrimp on each of 6 scallop shells (or place all the shrimp in a casserole dish].  Spoon a heaping tablespoon of the chili/oil mixture over the shrimp in each shell (or spoon over shrimp in casserole] and sprinkle with parmesan cheese, a tiny bit of paprika and parsley.
Place shells on cookie sheet (casserole doesn't need one].  Bake until the top is golden brown and bubbly, around 1 to 2 minutes for the shells and 3 to 4 minutes for the casserole.  Sometimes this takes a little longer- just watch them and pull them out whern they brown.  Don't over-cook them or your shrimp will be rubbery (YUCK!].
Utokia's Ginger Shrimp and Broccoli with Garlic
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Parchment packets filled with shrimp and broccoli florets and seasoned with an Asian-inspired ginger sauce are baked for a delicious and easy-clean-up dinner.

Ingredients:
Reynolds® Parchment Paper
4 cups broccoli florets
1 pound raw shrimp, peeled and deveined
2 cloves garlic, crushed
1 tablespoon sesame oil
½ tablespoon grated fresh ginger
½ tablespoon soy sauce

Directions:
Preheat oven to 400 degrees F. Tear off four 15-inch sheets of Reynolds Parchment Paper.  Fold each sheet in half and crease it in the center.  Cut each into a heart shape; unfold. Divide broccoli and shrimp evenly on one-half of each sheet near crease. Mix garlic, sesame oil, ginger and soy sauce.  Spoon 1/4 the mixture evenly over broccoli and shrimp on each sheet. Fold over other half of each sheet to enclose ingredients.  Starting at top, make small overlapping folds down entire length of parchment to secure edges together.  Twist last fold several times to make a tight seal.  Place parchment packets on a large baking sheet with 1-inch sides. Bake 13 to 15 minutes or until shrimp is done. Place parchment packets on dinner plates.  Carefully cut an X in the top of each packet; open carefully, allowing steam to escape.  Serve immediately.

Yields: 4 servings

Calories: 152.8
Fat: 4.7 g
Saturated fat: 0.8 g
Carbohydrates: 6.9 g
Sugars: 1.6 g
Dietary fiber: 2.5 g
Protein: 21.3 g
Cholesterol: 172.6 mg
Sodium: 341.7 mg