xiaoxl/recipe_data huggingface dataset:
Herring Salat (Ostfriesen Version)


Ingredients:
beets, potatoes, dill pickles, apples, herring fillets, capers, mayonnaise, mustard, egg

Directions:
Chop all ingredients into tiny dice., Stir in mayonnaise and mustard., Garnish with boiled egg slices.
Parmesan Chicken Cutlets


Ingredients:
chicken breasts, olive oil, lemon wedge, parmesan cheese, paprika, pepper, salt

Directions:
Combine ingredients for Breadcrumb mix and set aside. (note: breadcrumbs and Italian seasoning can be substituted by Italian Breadcrumbs].
Cut chicken into 1-inch thick slices.  Place slices between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness (note: do not do this with tenders] with a meat mallet or rolling pin.
Coat both sides of the chicken with cooking spray and dredge in breadcrumb mixture.
In 2 tablespoons of hot olive oil in a large nonstick skillet over medium-high heat, cook half of the chicken slices, about 1 minute on each side, or until golden brown.  Repeat with remaining pieces.
Serve with lemon wedges.
White Bean-Avocado Appetizer Toasts


Ingredients:
cannellini beans, lemon, fresh parsley, garlic clove, salt, avocado, salt, pepper, olive oil, red onion, baguette, olive oil, salt

Directions:
Preheat oven to 350 degrees F.
Rinse and drain 2 15-oz. cans cannellini beans.  Puree with juice of 1 lemon, fresh parsley, 1 garlic clove, and 1 teaspoon salt.
Make Toasts:  Brush baguette slices with olive oil, season with salt and toast until golden and crisp.
Spread white bean garlic dip on toasts.
Top with sliced avocado, salt, pepper, and olive oil.  If you can't control yourself, toss on some finely chopped red onion as well.
Rhubarb Crunch
Category: desserts
By Carol

A childhood favorite. We ate it with milk or vanilla ice cream!

Ingredients:
3 cups diced rhubarb
1 cup white sugar
3 tablespoons all-purpose flour
1 cup packed light brown sugar
1 cup quick cooking oats
1 ½ cups all-purpose flour
1 cup butter

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer. Bake in preheated oven for 40 minutes. Serve hot or cold.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 12 servings

Calories: 365.8
Fat: 16 g
Saturated fat: 9.8 g
Carbohydrates: 54 g
Sugars: 34.9 g
Dietary fiber: 1.7 g
Protein: 3.2 g
Cholesterol: 40.7 mg
Sodium: 116.1 mg
Mexican Wedding Cake
Category: desserts
By Glenda

This fruity tropical cake has a milky sauce soaked into it, making it very moist and delicious.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 cups white sugar
2  eggs
1 (20 ounce) can crushed pineapple with juice
1 cup white sugar
½ cup butter
1 cup evaporated milk
1 cup flaked coconut
1 teaspoon vanilla extract
½ cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine the flour, baking soda, salt and 2 cups sugar; set aside. Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean. To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.

Yields: 1 9x13 inch cake

Calories: 232.9
Fat: 7.7 g
Saturated fat: 4 g
Carbohydrates: 39.6 g
Sugars: 30.7 g
Dietary fiber: 1 g
Protein: 2.8 g
Cholesterol: 28.7 mg
Sodium: 206.8 mg
Apple/Orange Yogurt Smoothie


Ingredients:
low-fat vanilla yogurt, granny smith apple, honey

Directions:
Pour all the ingredients in to a Blender or Food processor Blend until smooth., Pour into 2 Tall glasses.
Buffalo Chicken Chili


Ingredients:
chicken breasts, cayenne pepper sauce, flour, butter, celery, cayenne pepper sauce, beer, white beans, mayonnaise, blue cheese

Directions:
Marinate chicken breasts in 3 T hot sauce overnight.
Melt the butter in large skillet.
Cut the chicken into half-inch cubes and dredge in the flour.
Saute them in skillet until golden brown.
Add celery and continue to simmer for 2-3 more minutes.
Add 1/2 cup hot sauce to skillet mixture, mix well.
Add beer to chicken mixture, mix well.
Add beans and mayonnaise.
Bring to a boil and then reduce to a simmer, partially covered, until chicken is done, about 20-30 minutes.
Ladle into bowls and sprinkle with crumbled blue cheese, if desired.
Lightspeed Salad


Ingredients:
romaine lettuce, cherry tomatoes, lemons, olive oil, ground pepper, parmesan cheese

Directions:
In a large salad bowl, pour in the romaine lettuce.
Cut the tomatoes in half and add to the bowl.
Sprinkle the mixture with the olive oil and mix until there is a light coating over everything.
Squeeze the lemons, sprinkle over the mixture and mix until coated.
Grind some pepper over the top.
Grate the parmesan cheese and sprinkle over the top.
Couscous Salad


Ingredients:
olive oil, green onions, garlic, cumin, vegetable broth, couscous, tomatoes, fresh cilantro, pine nuts

Directions:
Heat olive oil in a saucepan.  Add green onions, garlic, and cumin.  Stir fry for 1 minute.
Add broth and bring to a boil.  Remove from heat, stir in couscous, and cover.  Let set for 10 minutes.
Pour couscous into a medium bowl and add remaining ingredients except pine nuts.  Mix everything together and season with salt and pepper to taste.
Cover and chill for at least an hour.  Sprinkle with toasted pine nuts and serve.
Hoosier Fried Mushrooms


Ingredients:
morel, flour, salt, ground black pepper, garlic powder

Directions:
If your mushrooms are wild found - then they should be cleaned and soaked in salt water overnight to make sure there isn't anything else in them.  Should you have to buy them from a vendor then just rinse and drain them.
Mix the seasonings into the flour and set up a suitable work area for frying - mushrooms on one side, flour in the middle and an empty plate to set them on next to the skillet.
Add vegetable oil to a skillet 1/4 inch deep and turn on medium high to preheat while you flour.
Hand dip each mushroom half into the flour and set on the empty plate.
Once they are all floured and the oil is hot, carefully add to the skillet one at a time and fry for 4 or 5 minutes on each side unit golden brown.
Remove from the skillet and set on a clean plate to drain and cool and enjoy.  The only way I know to describe a fresh fried morel is that it tastes like a little bit of heaven.
If you do go out in the woods to find your morels - make sure you know exactly what you are looking for or consult an expert first.
Perfectly Crispy Grilled Cheese
Category: trusted-brands-recipes-and-tips
By Hellmann's

For a super crisp and delicious grilled cheese sandwich every time, simply brush the outside of bread with Hellmann's Mayonnaise and grill!

Ingredients:
1 tablespoon Hellmann's® or Best Foods® Real Mayonnaise
2 slices crusty Italian bread
2 (1 ounce) slices white Cheddar cheese

Directions:
SPREAD one slice of bread with Hellmann's® or Best Foods® Real Mayonnaise. Place bread Mayonnaise-side-down into hot skillet; add cheese. SPREAD other slice of bread with Mayonnaise and place Mayonnaise-side-up on top of cheese. COOK until lightly browned on one side. Flip over and cook until cheese is melted.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 grilled cheese

Calories: 443.6
Fat: 31.9 g
Saturated fat: 13.9 g
Carbohydrates: 20.7 g
Sugars: 0.6 g
Dietary fiber: 1.1 g
Protein: 17.7 g
Cholesterol: 65 mg
Sodium: 682 mg
Fabulous Fettuccine


Ingredients:
fettuccine, bacon, zucchini, spring onions, parmesan cheese

Directions:
Boil fettuccine in a large pot of salted water until cooked. (about 10-12 minutes].
Chop bacon, fry gently in a frying pan.
Add mushrooms and corn.
Slice zucchini into rounds and add to pan with the cream.
Simmer for 5 minutes.
Add spring onions and parmesan cheese.
Stir.
Add cooked pasta to pan and mix well.
Serve.
Vanilla & Chocolate Swirls


Ingredients:
butter, margarine, white sugar, self-raising flour, salt, vanilla extract, cocoa powder

Directions:
You will have to make the dough twice using the first 4 ingredients but adding the vanilla and the cacao to the different batches.
If the dough is too soft to roll out, wrap it up and put in the fridge to firm up.
On baking parchment/paper roll out the vanilla dough into a rectangle approx ¼ inch thick.
Do the same with the chocolate dough, use flour for rolling if the dough is sticky.
Use hands and/or fingers to shape or patch, so they will end up the same size as much as possible.
Lift chocolate dough with paper and invert on top of the vanilla, press the two layers firmly together, shape if necessary.
Grip the paper on the long side of the rectangle and use it to help roll up the dough like a Swiss Roll.
By this time the dough is probably too soft again and you will have to put it back into the fridge until firm.
Preheat the oven to 325 degrees F.
Take dough out of the fridge and cut into approx ¼ inch slices, put on baking tray{s} and bake for 15 to 20 minutes.
Leave to cool for 5 minutes when they come out of the oven before you lift them off the tray.
Sticky Monkey Bread


Ingredients:
sugar, cinnamon, brown sugar, butter

Directions:
Preheat oven to 350 degrees and grease a bundt pan.
Cut biscuits into quarters.
Combine cinnamon and sugar and roll the biscuit pieces in the mixture. Drop the dough into the bundt pan, place them evenly around the pan.
Heat the brown sugar and butter in a small saucepan on medium heat.
After it starts boiling, pour evenly over the top of the dough in the pan.
Bake for 25-30 minutes.
Let cool for 15 minutes in the pan, and then turn the pan upside down onto a plate and tap with the back of a spoon to loosen.
Mediterranean Chicken Marinade
Category: side-dish
By Ginger Paro

This is a yummy, flavorful marinade that livens up bland chicken dinners. However, this could also be used on pork chops, fish and turkey! I made this with brown rice and used some of the unused marinade as a sauce to pour over the rice. DELICIOUS!!!

Ingredients:
½ cup fresh lemon juice
¼ cup extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon prepared yellow mustard (such as French's®)
2 teaspoons ground dried oregano

Directions:
Whisk lemon juice, olive oil, garlic, mustard, and oregano in a bowl.

Prep time: 10 mins
Total time: 10 mins
Yields: cup

Calories: 140.7
Fat: 14.2 g
Saturated fat: 2 g
Carbohydrates: 3.8 g
Sugars: 0.8 g
Dietary fiber: 0.6 g
Protein: 0.5 g
Sodium: 44.4 mg
Pookie Muffins


Ingredients:
all-purpose flour, whole wheat flour, brown sugar, white sugar, baking soda, salt, ground cinnamon, buttermilk, apples, carrots, flaked coconut, dates, eggs, vanilla

Directions:
Combine the eggs, oil, buttermilk, brown and white sugar and vanilla. Sift all dry ingredients together and slowly add to the egg mixture.
Stir in apple, coconut, dates, carrots, nuts and orange rind. Stir until just mixed.
Spoon batter into muffin tins that have been greased. Bake at 375°F  for 15-20 minutes. This makes about 4 dozen muffins. Enjoy!
Packer Backer Split Pea Soup


Ingredients:
ham bone, ham shank, onion, garlic cloves, bay leaf, oregano, chicken bouillon, cold water, carrots, celery, tomatoes, potatoes

Directions:
Place everything EXCEPT the grated carrots & chopped celery (& the potatoes & tomatoes, if using] in a large dutch oven & stir well.
Bring to a boil over med.-high heat.
Reduce heat heat & simmer covered for 3 hours, stirring occasionally, being careful not to scorch/burn.
Remove ham bone & any large pieces of meat -- set aside until cool enough to handle.
Remove meat from bone & coarsely chop, if needed.
Return meat to stock & add the carrots & celery -- (& potatoes & tomatoes].
Simmer for 2-2½ hours covered, stirring occasionally, being careful not to scorch/burn.
Bagels


Ingredients:
bread flour, water, instant yeast, water, honey, bread flour, instant yeast, table salt, water, honey, baking soda, table salt

Directions:
Mix starter or poolish ingredients in a large bowl and cover with plastic wrap or a kitchen towel.  Leave to ferment at room temperature for 7 to 8 hours until bubbly and swollen in size.
Add the starter or polish to the mixing bowl of a mixer or to a large bowl.  To that add the water, honey, flour, salt  (on one side of the bowl] and yeast (on opposite side of the bowl.
Using a dough hook on the lowest setting (or by hand], mix all ingredients until well mixed (2 to 3 minutes] and turn off the mixer.  Cover the bowl and let sit for 5 minutes.
Knead with the dough hook on the lowest setting (or by hand], for 5 minutes and tip out onto a lightly floured counter.  Stretch the dough into a large rectangle and fold letter-style, top to middle, bottom over top and side to side.
Place in an oiled, straight-sided clear container and cover.
After 15 minutes, repeat the stretch and fold procedure and cover again.
Let rise at room temperature for 30 to 45 minutes until the dough is 1 1/2 times as large as it was initially or doubled in volume.
Divide into 16 equal pieces and roll each into round balls.
Preheat the oven to 450°F.
Press each ball with thumb and forefinger to form a hole and use fingers to roll and stretch the bagels until the holes are about 2 inches in diameter.  Place on baking sheet lined with parchment paper sprayed well with vegetable oil spray.  This prevents the wet bagels from becoming one with the parchment.
Cover with oiled plastic and let rise for 15 to 20 minutes or until one of the bagels floats in a bowl of cold water.
Meanwhile prepare the boiling bath by mixing all ingredients and bringing to a light boil.
Also bring out the sesame seeds, rehydrated onion flakes, poppy seeds or whatever the toppings are you choose.  I like to rehydrate onion flakes and toast the sesame seeds before making the bagels.
Boil each bagel (4 to 5 at a time if you can without crowding the pan] for 1 minute and flip the bagels with a slotted spoon to boil on the opposite side for 1 minute as well.  Remove with the slotted spoon and return the boiled and swollen bagels to their parchment paper.
Put toppings on the wet bagels and bake at 450 F for 6 to 7 minutes, rotate the pans and bake for another 6 to 7 minutes being careful not to over-brown the bagels.  Bagels should be dark golden in color.
Place bagels on a cooling rack and let cool before slicing.
July 4th Smoothie


Ingredients:
banana, yogurt, strawberries, blueberries, flax seeds, sugar, water

Directions:
Add all ingredients and blend until smooth., Drink!
Roasted Green Beans With Walnuts, Lemon and Cranberries


Ingredients:
green beans, shallot, lemon zest, dried cranberries, water, fresh lemon juice

Directions:
Preheat oven to 400ºF. Combine green beans with shallots, oil and lemon zest on heavy large rimmed baking sheet; toss well to combine. Spread beans out into single layer and season with salt and pepper. Roast the beans in the oven until just beginning to brown, about 10 minutes.
Stir the beans well and sprinkle with walnuts and cranberries. Continue to roast until beans are almost just tender, about 6 minutes longer. Add the water and lemon juice and continue roasting until the liquid evaporates and the green beans are lightly glazed, about 4 minutes longer. Garnish with parsley and lemon wedges if desired and serve.
Smoked Salmon Pizza


Ingredients:
olive oil, low-fat sour cream, smoked salmon, fresh chives, fresh dill, capers, kalamata olive, red onion

Directions:
Preheat a char-grill (broiler] pan over a high heat.
Brush the pita bread quarters with oil and cook for 1 minute on each side or until it is crisp and golden.
Spread the pita bread with the sour cream and top with the salmon, baby spinach leaves, chives, dill, capers, olives and red onion.
Lava Cake
Category: desserts
By Nikki Bell

The best chocolate lava cake recipe I've ever had. Serve topped with powdered sugar or vanilla ice cream.

Ingredients:
½ cup butter, cut into 8 pieces
6 ½ (1 ounce) squares semisweet chocolate, finely chopped
3  eggs, room temperature
⅓ cup white sugar
4 teaspoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1 pinch salt

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour four 6-ounce ramekins. Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Combine eggs and sugar in a large bowl; beat with an electric mixer until pale and thick, about 5 minutes. Mix in melted chocolate, cocoa powder, and flour until combined. Pour batter into the prepared ramekins and place on a baking tray. Bake in the preheated oven until the sides are set but the middle is still jiggly, 10 to 13 minutes. Let cool for 5 minutes before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 6-ounce cakes

Calories: 561.7
Fat: 50.4 g
Saturated fat: 30.5 g
Carbohydrates: 34.5 g
Sugars: 17.4 g
Dietary fiber: 8.3 g
Protein: 11 g
Cholesterol: 183.8 mg
Sodium: 259.8 mg
Baked Sesame Marmalade Chicken


Ingredients:
garlic cloves, fresh ginger, orange marmalade, dark soy sauce, chicken thighs, sesame seeds

Directions:
Mix the garlic, ginger, orange marmalade and soy sauce together in a large bowl.
Add the chicken thighs, stir, cover and set aside for 15min.
Put the chicken in a roasting tin and roast at 425°F for 35min, basting and moving the chicken around in the tin so that it cooks evenly and is cooked to the centre. Lift the chicken out of the tin and keep warm.
Skim the fat off the juices in the roasting tin, discard the fat, bring the juices to the boil and bubble for 30sec. Spoon the juices over the chicken, sprinkle the sesame seeds over and serve with boiled white rice.
Chicken Basil Italiano


Ingredients:
boneless skinless chicken breast halves, olive oil, light butter, onion, garlic cloves, Italian tomatoes, chicken broth, dried basil, red pepper flakes, black pepper, coarse salt, spaghetti, parmesan cheese

Directions:
In a large skillet heat olive oil. Reserve 1/2 a teaspoons of the basil.
Sprinkle chicken with a combination of the basil, salt and pepper.
Saute till chicken is nicely browned on both sides.
Remove chicken and keep warm on a plate.
Add butter saute, onions, mushrooms, and garlic till tender.
Add tomatoes, broth, 1/2 teaspoons basil, red pepper flakes to skillet.
Bring to a boil and add chicken. Let simmer for about 15 minutes, or until the chicken is done.
If you need to you can thicken sauce with mixing flour and water together.
Serve over cooked spaghetti and top with fresh parmesan.
Turkish Shepherd's Salad


Ingredients:
tomatoes, cucumber, green pepper, red onion, flat leaf parsley, dill, mint, aleppo pepper, salt, fresh lemon juice, extra virgin olive oil, feta, black olives

Directions:
Combine all of the ingredients except the olives in a large bowl and refrigerate for 30 minutes.
Garnish with olives and serve, with pita bread and romaine lettuce if desired.
Freezer Slaw
Category: salad
By Gail

My husband kept talking about 'Freezer Slaw' that his mom made and I couldn't find a recipe for it and she couldn't find hers. Luckily, his aunt still had it! This is a great make-ahead slaw that stays crisp! I shred the cabbage and other vegetables in the food processor.

Ingredients:
1 large head cabbage, shredded
1  green bell pepper, finely chopped
1 small small onion, finely chopped
2  carrots, shredded
2 cups boiling water
2 teaspoons salt
1 ½ cups white sugar
1 cup water
¾ cup cider vinegar
2 teaspoons celery seed

Directions:
Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a bowl and pour over cabbage mixture. Set aside for salt to draw out extra water from vegetables, about 1 hour. Drain well. Mix sugar, 1 cup water, cider vinegar, and celery seed in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 1 minute. Remove saucepan from heat and cool completely. Pour cooled sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed. Spoon slaw into resealable plastic bags and freeze.

Prep time: 20 mins
Cook time: 5 mins
Total time: 1 hr 55 mins
Yields: 16 servings

Calories: 101.8
Fat: 0.2 g
Carbohydrates: 25 g
Sugars: 22 g
Dietary fiber: 2.4 g
Protein: 1.2 g
Sodium: 312.7 mg
Simple Garlic Dip
Category: appetizers-and-snacks
By Kristin

This easy garlic dip is one of the first things to disappear at gatherings. No matter what other appetizers are available, this is what people crowd around to eat. Add more or less garlic to taste. We have friends that add so much garlic your mouth burns after a few bites. Great for watching football and at BBQs!

Ingredients:
10 ounces cream cheese, softened
1 cup milk, or more to taste
1 cup sour cream
½ cup mayonnaise
3 cloves garlic, pressed
1 pinch ground black pepper, or to taste

Directions:
Beat cream cheese, milk, sour cream, mayonnaise, garlic, and ground black pepper together in a bowl with an electric mixer.

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

Calories: 240.9
Fat: 23.9 g
Saturated fat: 10.8 g
Carbohydrates: 3.6 g
Sugars: 1.4 g
Protein: 3.8 g
Cholesterol: 47.4 mg
Sodium: 168.8 mg
Tangy Dijon Coleslaw


Ingredients:
apple cider vinegar, Dijon mustard, Splenda sugar substitute, low-fat mayonnaise, salt, pepper, carrot, red onion

Directions:
Combine first 6 ingredients in a bowl and stir well with a whisk., Combine coleslaw mix, carrots and onion in a large bowl., Add mustard mixture to cabbage mixture and toss well to coat., Cover and chill for 20 to 30 minutes., Stir before serving.
Chocolate-Dipped Shortbread


Ingredients:
butter, all-purpose flour, cornstarch, brown sugar, vanilla extract, butter

Directions:
A food processor makes beating easy.
Beat 1/2 cup butter with flour, cornstarch, sugar, ground almonds, and vanilla. When dough begins to clump, take it up and shape into a cylinder. Divide dough into 4 equal portions. Pinch and press each portion into a 12- to 14-inch rope, about 1/2 to 3/4 inches in diameter. Gently roll on a smooth surface to smooth out wrinkles and cracks. Cut each rope into 2-inch lengths and place on ungreased baking sheets. Bake in a preheated 350° oven for 18 to 20 minutes, or until just golden on bottoms. Cool on wire racks.
In a double boiler over hot water, combine semisweet chocolate with 2 tablespoons butter. Heat over low heat, stirring occasionally, until chocolate is melted and well blended. Dip half of each cookie into the chocolate, then dip into chopped almonds. Place on wire rack over waxed paper for drips. Let cool until chocolate is set.
Makes about 2 1/2 dozen cookies.
Stuffed Eggplant Parmigiana


Ingredients:
eggplants, Italian sausage, tomatoes, tomato paste, parsley, garlic clove, salt, oregano, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 350 degrees.  Mince the garlic.  Cut eggplants in half and scoop out the pulp; dice.
Remove the casing from the Italian sausage.  Brown the sausage in a skillet; drain well.
Add the tomatoes, tomato paste, parsley, garlic, salt and oregano.  cover and simmer 15 minutes.
Add the diced eggplant pulp.  Cover and simmer 15 minutes longer.
Place the eggplant shells in a greased 13x9x2 baking dish.  Divide half of the sauce among the eggplant shells.  Sprinkle with the mozzarella cheese.
Heap remaining sauce on the shells and sprinkle with Parmesan cheese.
Bake, uncovered, 30 minutes.
Fresh Fruit Orange Fizz


Ingredients:
cantaloupes, honeydew melon, fresh strawberries, banana

Directions:
In a large bowl, gently mix all fruit and orange juice concentrate., Stir in carbonated beverage., Serve in small dessert bowls.