xiaoxl/recipe_data huggingface dataset:
Honey-Baked Red Onions


Ingredients:
red onions, water, honey, butter, margarine, paprika, ground coriander, salt, fresh parsley

Directions:
Heat the oven to 350*.
Arrange the onions, cut sides down, in one layer in an ungreased baking dish.
Sprinkle with the water, cover with aluminum foil, and bake for 30 minutes.
Meanwhile, make the glaze.
In a medium size bowl, mix the honey, butter, paprika, coriander, salt, and red pepper until well blended.
Turn the onions cut sides up.
Spoon half the glaze over them.
Bake uncovered for 15 minutes.
Baste with the remaining glaze and bake for 15 to 20 minutes more, or till the onions are tender when pierced.
Enjoy!
Strawberry Sauce


Ingredients:
fresh strawberries, sugar, brandy

Directions:
Wash and hull strawberries., Place in container of electric blender,, and process until smooth., Add sugar and brandy,, and process until mixed., Yield: 1 1/2 Cups.
Tomato and Corn Pudding


Ingredients:
firm ripe tomatoes, olive oil, onions, fresh corn, garlic cloves, fresh spinach, half-and-half, eggs, cayenne pepper, havarti cheese, gruyere cheese, fresh parsley, chives

Directions:
Heat oven to 350 degrees.
Place tomatoes on double layer paper towels and sprinkle lightly with salt and pepper; cover with another double layer of paper towels.
In large skillet, over medium heat, heat oil tillhot. Add onions and corn, cook, stirring frequently, till softened, about 6 minutes.  Add garlic and spinach, cook stirring frequently for 1 minutes more. Remove to large bowl.
In another mixing bowl whiks half an half, eggs, egg whites, 1 tsp salt, 1 tsp pepper and cayenne.  Add corn mix and stir well. Stir in 1/2 C cheese and 2 Tbsp parsley.
Spray a 3 quart baking pan or gratin pan with nonstick spray.  Add corn mixture, spread evenly.  Top with HALF of the remaining cheese.
Cover top with slightly, overlapping tomato slices.  Sprinkle with remaining cheese. Bake 40-45 minutes, or til pudding is set.  Remove and allow to cool for 5 minutes. Sprinkle with remaining parsley.
Honey Oatmeal Bread I
Category: bread
By Frank De Lisi

A tasty and healthy toasting bread for cold winter mornings.

Ingredients:
1 cup bread flour
1 ¼ cups whole wheat flour
¼ cup rolled oats
⅛ cup wheat germ
2 tablespoons honey
⅞ cup milk
½ cup water
1 teaspoon salt
1 tablespoon butter
¼ (.25 ounce) package active dry yeast

Directions:
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the multigrain setting, and press start.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 -1 pound loaf

Calories: 147.3
Fat: 2.4 g
Saturated fat: 1.1 g
Carbohydrates: 27.5 g
Sugars: 4.6 g
Dietary fiber: 2.6 g
Protein: 5.1 g
Cholesterol: 4.8 mg
Sodium: 251.1 mg
Peanut Butter Wheat Germ Treats


Ingredients:
wheat germ, honey, peanut butter, powdered milk

Directions:
Mix powdered milk, honey, and peanut butter in a bowl., Roll mixture into balls about the size of a marble., Roll each ball in wheat germ., Chill in the refrigerator about 30 minutes.
Hill's Russian Tea Mix


Ingredients:
instant tea, sugar, allspice, cloves, cinnamon

Directions:
"Mix all together and keep in airtight container. Add as much as you desire to water."
Quiche with Tomato, Basil, and Garlic


Ingredients:
sour cream, evaporated milk, parmesan cheese, eggs, salt, ground black pepper, fresh basil, dried basil leaves, garlic, fresh tomatoes, diced tomatoes, ripe olives

Directions:
Preheat oven to 350 degrees F.
Whisk sour cream, evaporated milk, 1/4 cup cheese, eggs, salt, and pepper in medium bowl; pour into pie shell.
Combine remaining cheese, breadcrumbs, basil, and garlic in small bowl; sprinkle over sour cream mixture.
Top with tomatoes and olives.
Bake for 50 to 60 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 5 minutes before serving.
Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.  Seal, label and freeze up to two months.
Do not thaw before reheating.
Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.
Keto Dressing
Category: side-dish
By mybwriter

Keeps for a week! Shake well before using.

Ingredients:
¼ cup mayonnaise
¼ cup extra-virgin olive oil
2 tablespoons medium-chain triglyceride (MCT) oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, peeled and crushed
Himalayan pink salt
ground black pepper to taste
2 tablespoons chopped fresh parsley

Directions:
Combine mayonnaise, olive oil, MCT oil, lemon juice, Dijon mustard, and garlic in a jar. Season with salt and pepper. Add chopped parsley; close jar tightly with a lid and shake until well mixed.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 /4 cup

Calories: 194.4
Fat: 21.3 g
Saturated fat: 6.7 g
Carbohydrates: 1.8 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Cholesterol: 3.5 mg
Sodium: 123.6 mg
Chicken Yakitori


Ingredients:
chicken thighs, sugar, soy sauce, sherry wine, sake, salt, garlic clove

Directions:
"Blend all ingredients (except chicken]. Soak chicken in sauce overnight. Charcoal, pan fry, or skewer, if desired, with onion and green pepper and broil."
Turkey-Cheese Toast


Ingredients:
whole wheat English muffin, cheddar cheese

Directions:
Place sliced cheese on English muffin.
Toast in toaster oven until cheese begins to melt.
Arrange turkey slices on top of melted cheese.
Toast for about half again as long, just enough to warm up the turkey, and the cheese begins to bubble around the edges.
I usually eat this with a few slices of red and green pepper, or some other kind of fruit or vegetable.
Strawberry Yogurt Milkshake Smoothie


Ingredients:
vanilla yogurt, milk, soymilk, frozen strawberries

Directions:
Add all ingredients to blender., Blend and serve.
Pickled Greens


Ingredients:
kale, water, sugar, Splenda sugar substitute, vinegar, kosher salt, black peppercorns

Directions:
Wash and spin-dry the greens and chop; combine the water, sugar, vinegar, salt and peppercorns in a large pot; bring to a boil, reduce heat and simmer 5 minutes.
Add the greens and cook, stirring, for 2 minutes; cool and pack in a 1 quart jar with a lid; refrigerate for 2 days before serving.
Rajmah (Punjabi Curried Red Kidney Bean) (Slow-Cooker)


Ingredients:
dried red kidney beans, yellow onions, red onion, tomatoes, ginger, garlic cloves, serrano chilies, chilies, whole cloves, cinnamon stick, whole cumin seed, red chili powder, kosher salt, ground turmeric, garam masala, water, cilantro, cooked brown rice, cooked basmati rice, plain yogurt

Directions:
Safety note: This is not part of the recipe, but it is information that has recently been highlighted in various places. Dry beans, especially dry red kidney beans, contain a toxin called Phytohaemagglutinin, which can cause nausea, vomiting, diarrhea and abdominal pain. Soaking and boiling dry beans helps remove this toxin to make beans safe to eat -- in a slow cooker, the temperature never gets hot enough to heat up dry beans sufficiently [source: U.S. Food and Drug Administration]. They recommend that you first soak them for a minimum of 12 hours, rinse them, and then boil them for 10 minutes. Singla has said that the long cooking here has the same effect, but if you have any concerns, please use these instructions, and expect the beans to finish cooking more quickly. Use less water if you start with soaked beans.
Put all ingredients except the cilantro and the rice into a 5 to 6 quart slow cooker. Cook on High for 11 hours, until the beans break down and the whole is somewhat creamy. (Several people have mentioned that it seems watery, so you might want to try less water - definitely less water if beans were pre-soaked].
If you can find them, remove the cloves and the cinnamon stick. If the beans are not as creamy as you want them, stick  your immersion blender in there and whir a bit. (Or remove about one cup of the beans and process in blender or food processor]. Most of the beans should remain whole.
Stir in cilantro and serve over rice.
Optional: Stir in 1 cup yogurt, cover and let sit for 10 minutes, for a tangy twist.
Use a 3 1/2 quart slow cooker if making half the quantity.
Strawberry Ice Cream


Ingredients:
strawberries, salt, sugar, eggs, half-and-half, heavy cream, vanilla extract

Directions:
Add strawberries and salt to the container of a food processor or blender; Puree mixture--there should be about 2 cups of puree; set aside.
In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow in color; set aside.
Add the half-and-half to a medium-sized saucepan; bring to a simmer (do not bring to a boil].
Slowly beat the hot half-and-half mixture into the eggs and sugar (I use a stand mixer and slowly pour in the hot half/half while the mixer is running on low speed].
Pour the entire mixture back into the saucepan and place on stove burner set on low heat.
Stir mixture constantly, using a whisk or wooden spoon, until the custard thickens slightly (again, don't let mixture boil].
Remove pan from heat and pour hot custard through a strainer into a large clean bowl.
Allow mixture to cool slightly.
Add in the strawberry puree, cream, and vanilla; stir to combine.
Cover and refrigerate until cold or overnight.
Stir the chilled custard.
Freeze in 1 or 2 batches in an ice cream maker/freezer following the manufacturer's directions.
May eat ice cream as soon as it is done or transfer to a freezer container and freeze 2 hours for a firmer ice cream.
Cranberry Margaritas - the Lightship Restaurant


Ingredients:
light brown sugar, fresh cranberries, granny smith apple, triple sec, Grand Marnier

Directions:
Cranberry-Apple Puree:.
In a heavy saucepan, combine the brown sugar and 1/2 cup apple juice; bring the mixture to a boil, stirring, and add the cranberries.  Boil for 1 minute, stirring, reduce heat and simmer, stirring occasionally, for 10 minutes or until the cranberries burst.
Let the mixture cool to room temperature.
In a food processor or blender, puree the cranberry mixture with the apples and the remaining 1/4 cup apple juice until it is smooth.  (Makes 1 1/2 cups; Cover and chill for up to 1 week].
Margaritas:.
In a blender, puree the ice with the teuila, triple sec, whiskey-sour mix, lime juice, and 1 1/2 cups of the cranberry-apple puree until the mixture is smooth.
Chocolate Mint Cookie Tarts


Ingredients:
all-purpose flour, baking soda, salt, butter, granulated sugar, brown sugar, vanilla, eggs

Directions:
Preheat oven to 350 degrees, remember if using nonstick turn temp down to 325.
Combine flour, cocoa, baking soda and salt in a small bowl.
Beat butter, granulated sugar, brown sugar and vanilla in a large mixing bowl with electric mixer.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in mint baking chips and milk choc chips.
Drop one Tablespoon of dough into ungreased mini muffin tins.
Bake for 11-13 minutes.
Right out of the oven, drop some of your leftover Andes mint baking chips on top of each tart, then go back and spread/swirl.
Using a butter knife, pop up tart and transfer to a cooling rack, let cool completely.
Chocolate Coconut Nut Clusters


Ingredients:
sweetened flaked coconut, pecans, walnuts, chocolate chips

Directions:
Line 4 miniature muffin pans with candy cups; set them aside. (Or you can skip the paper candy cups and just drop these by the spoonful onto wax paper lined cookie sheets.].
Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets.
Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips in the microwave according to the package directions.
Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups (or directly onto lined cookie sheets]. Chill until set, about 45 minutes.
If desired, melt additional chocolate according to the package directions.
Pour the contents into a zipper bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters.
Chill until drizzle is set, about 15 minutes.
Store in an airtight container in the refrigerator.
Spinach and Ham Quiche


Ingredients:
shallots, ham, garlic clove, olive oil, flour, milk, eggs, cheese, paprika

Directions:
Preheat oven to 230°C.
Chop shallots and ham, and sauté in olive oil with garlic.  Remove from heat and allow to cool.
In a bowl mix the flour with a little milk until a smooth paste forms.  Add rest of milk, eggs, paprika, salt and pepper.
To the milk mixture, add the sautéed shallots and ham, cheese and spinach. Mix well.
Prick the base of the pastry with a fork and gently pour in the filling mixture. Spread out evenly.
Bake for 30 minutes.  If necessary, cover with foil for the last 10 minutes to prevent over-browning.
Remove from oven and leave for 5 minutes before serving.
Taco Soup


Ingredients:
ground beef, water, lima beans, diced tomatoes, pinto beans, red kidney beans, tortilla chips, cheese, sour cream

Directions:
Brown meat and onion in large skillet; then drain.
Combine all remaining ingredients with the ground beef in a large pot.
Simmer uncovered for 45 minutes, or until beans are tender and soup has thickened, stirring occasionally.
Curried Mashed Cauliflower With Shallots


Ingredients:
cauliflower, milk, salt, shallot, curry powder, heavy cream, ground pepper, butter

Directions:
Trim cauliflower by removing leaves and core.  Break into large flowerets.
Put pieces in a large saucepan and add cold water to cover.  Bring to a boil and cool for 15-20 minutes or until tender but not soft; drain.
Return cauliflower to saucepan.  Using the side of a spoon, chop the pieces of cauliflower until they are slightly mashed and look coarse.
Add shallots, curry and cream.  Add salt and pepper to taste.
Cook, stirring until hot.
Stir in butter and serve.
Dog Treat Cookies


Ingredients:
whole wheat flour, yellow cornmeal, chicken broth, eggs, egg

Directions:
Combine flour, cornmeal, oil, broth and eggs with milk in order., Let set for 15 minutes., Preheat 350* oven., Roll out on lightly floured surface., Cut into desired shapes.dog bones, etc., Place on lightly greased cookie sheet., Brush with beaten egg., Bake at 350* for 30 min -- or till golden brown.
Tomato and Feta Relish


Ingredients:
tomatoes with juice, olive oil, garlic, salt, fresh basil, kalamata olives, red onion, feta cheese, red wine vinegar

Directions:
In a large bowl, stir together the crushed tomatoes, olive oil, garlic, salt, basil, chopped olives, onion, feta and red wine vinegar. Cover and refrigerate overnight to give the flavors time to marry. Stir again and taste, adjusting the seasonings and flavorings, if desired, before serving. Serve with sliced ciabatta bread.
Note: Adapted from Palomino Restaurant in Westwood. The recipe can be made using fresh tomatoes. Substitute a generous pound (about 7] of plum tomatoes, peeled, seeded and crushed with juice.
Barbecue Sauce


Ingredients:
catsup, vinegar, yellow mustard, garlic powder, brown sugar, red pepper flakes

Directions:
Mix well., Do not cook., Freeze and label in small containers.
Boozy Bananas Flambe


Ingredients:
bananas, lemon juice, margarine, brown sugar, ground cinnamon, rum

Directions:
Cut bananas in half crosswise, and then lengthwise.  Toss with lemon juice, and set aside.
Combine margarine and brown sugar in a large skillet; cook over medium heat, stirring constantly, 1 minute or until sugar melts.  Add bananas; cook 2 minutes.
Turn bananas, and cook an additional 2 minutes.  Sprinkle with cinnamon, and remove from heat.  Heat rum in a small saucepan just until warm; remove from heat, and ignite.  Pour over banana mixture and let flames die down.  Serve immediately over ice milk.
Suzannes Chicken


Ingredients:
chicken breasts, onion, garlic cloves, cumin, oregano, flour, chicken broth, sour cream

Directions:
"Cook chicken in oven, then chopped or shredd. In skillet, saute onion, jalapeno, and garlic until tender in a couple of tbsp of oil. Add seasonings and flour. Stir until mixed, then add chicken broth. Cook until bubbley and thick. Add chicken. Cook until heated through. Add sour cream, salt and pepper. Stir until heated through. Serve over cheese nachos, or as  burrito filling."
Frappuccino Light...just Like That Star Place


Ingredients:
extra strong coffee, skim milk, granulated sugar, artificial sweetener

Directions:
Prepare double strength French roast coffee by brewing with twice the grounds required by your coffee maker.
Chill the coffee (so as to not melt the ice].
Combine all ingredients (except whipped cream] in a blender and blend on high speed until the ice is crushed and drink is smooth.
Pour into 2 16-ounce glasses and add whipped cream on top.
Serve with a straw.
Magenta Madness Smoothie


Ingredients:
banana, frozen raspberries, sugar

Directions:
Blend all ingredients in blender on high, until smooth., Push mixture through sieve to remove most of the seeds., Enjoy!
Irish Shepherd's Pie
Category: world-cuisine
By Chef John

This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner.

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1  onion, diced
2 pounds lean ground lamb
⅓ cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons minced fresh rosemary
1 teaspoon paprika
⅛ teaspoon ground cinnamon
1 tablespoon ketchup
3 cloves garlic, minced
2 ½ cups water, or as needed
1 (12 ounce) package frozen peas and carrots, thawed
2 ½ pounds Yukon Gold potatoes, peeled and halved
1 tablespoon butter
1 pinch ground cayenne pepper
¼ cup cream cheese
¼ pound Irish cheese (such as Dubliner®), shredded
salt and ground black pepper to taste
1  egg yolk
2 tablespoons milk

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes. Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes. Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes. Remove lamb mixture from heat and stir in peas and carrots until combined. Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside. Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan. Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper. Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture. Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover. Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

Prep time: 25 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 35 mins
Yields: 1 9x13-inch casserole

Calories: 516.5
Fat: 28.3 g
Saturated fat: 13.3 g
Carbohydrates: 37.2 g
Sugars: 1.3 g
Dietary fiber: 4.3 g
Protein: 29.2 g
Cholesterol: 132.3 mg
Sodium: 301 mg
Pasta Sauce with Italian Sausage
Category: side-dish
By CRAIG

A flavorful homemade recipe for those who are tired of sweet pasta sauces. Serve over your favorite pasta with a tossed green salad and crusty garlic bread.

Ingredients:
1 pound Italian sausage links
½ pound lean ground beef
1 tablespoon olive oil
1  onion, chopped
1 clove garlic, chopped
1 (16 ounce) can canned tomatoes
1 (15 ounce) can canned tomato sauce
1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1  bay leaf

Directions:
Removed casing from sausage links and cut into 1/2 inch slices. In a large skillet, brown sausage over medium heat for about 10 minutes; remove and set aside. In a large skillet, heat ground beef, olive oil, garlic and onion over medium heat until meat is nicely browned; drain. Pour in tomatoes and tomato sauce; mix in salt, ground black pepper, basil, oregano, bay leaf and cooked sausage. Simmer uncovered for 1 hour, stirring occasionally. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Mix cooked sauce with hot pasta and remove bay leaf from sauce before serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 339.2
Fat: 24.6 g
Saturated fat: 8.5 g
Carbohydrates: 11.4 g
Sugars: 5.9 g
Dietary fiber: 2.3 g
Protein: 18.5 g
Cholesterol: 58.1 mg
Sodium: 1517.8 mg
Easy Cornish Game Hens Teriyaki


Ingredients:
soy sauce, white wine, sugar, ginger, garlic clove

Directions:
Combine first 5 ingredients for the sauce and marinate the hen in the sauce for 1 hour, turning to coat.
Bake in a 325 degree oven for 1 hour and baste with the marinade sauce 2-3 times while cooking.
Cut the hen in half to serve.
Mulberry Muffins
Category: bread
By KWORM9

These muffins have fewer calories and fat than many muffins do. They're also a great way to use your ripe mulberries.

Ingredients:
1 ½ cups all-purpose flour
½ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
½ cup fat free sour cream
¼ cup skim milk
2 tablespoons applesauce
1  egg
½ teaspoon almond extract
½ cup mulberries

Directions:
Preheat oven to 400 degrees F (200 degrees C).Grease 6 jumbo muffin cups or line with paper muffin liners. Combine flour, sugar, baking powder, soda and salt. In a medium bowl, mix together sour cream, milk, applesauce, egg and almond extract. Stir in flour mixture until batter is smooth. Fold in mulberries. Spoon batter into prepared muffin cups. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 muffins

Calories: 164.8
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 34.2 g
Sugars: 15.6 g
Dietary fiber: 0.8 g
Protein: 4.6 g
Cholesterol: 29.1 mg
Sodium: 160.8 mg
Buttermilk Balsamic Salad Dressing


Ingredients:
low-fat buttermilk, Dijon mustard, honey, light mayonnaise, basil, garlic clove, black pepper, salt

Directions:
"Blend together until smooth and transfer to a seal tight container. Refrigerate at least 2 hours or overnight to blend flavors."
Omlet


Ingredients:
onion, olive oil, eggs, butter, margarine, red bell pepper, green bell pepper, garlic powder

Directions:
Sautee the onion in olive oil for 3 to 5 minutes. Add the bell peppers, and cook for another minute or two.
Add the onions and peppers to the beaten eggs and combine well.
In a large skillet or frying pan, heat the butter or margarine and pour in the egg mixture. Sprinkle with a dash of salt and pepper and the garlic powder.
Allow to cook until the bottom of the eggs are lightly golden brown, the either flip or fold in half and cook for a few more minutes.
Feta Shrimp Pasta
Category: world-cuisine
By ESTEPHAN

Quick and delicious; add spinach or broccoli for a dinner all in one dish.

Ingredients:
1 (16 ounce) package uncooked angel hair pasta
2 tablespoons butter
2 tablespoons diced onion
4 ounces crumbled feta cheese
½ pound medium shrimp - peeled and deveined

Directions:
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook 4 minutes, until al dente, and drain. Transfer to a large bowl. Melt the butter in a skillet over medium heat. Place onion in the skillet and cook until tender. Stir in shrimp, and cook 3 minutes, or until opaque. Mix in feta cheese, and continue cooking 1 minute. Toss with the pasta and serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 246.1
Fat: 7.6 g
Saturated fat: 4 g
Carbohydrates: 31.9 g
Sugars: 1.7 g
Dietary fiber: 2 g
Protein: 12.7 g
Cholesterol: 63.5 mg
Sodium: 343.6 mg