xiaoxl/recipe_data huggingface dataset:
Easy Creamy Parmesan Rigatoni (Rigatoni Alla Panna)


Ingredients:
rigatoni pasta, butter, parmigiano-reggiano cheese

Directions:
Cook the pasta in a large pot of boiling salted water until al dente; drain and return to the pot (do not rinse the cooked pasta] add in the butter, toss to combine.
Meanwhile warm the cream in a small saucepan over low heat; then add to the cooked pasta along with the grated cheese; toss to combine.
Season with salt and pepper.
Transfer to a bowl and serve.
Doughnut Extravaganza


Ingredients:
sugar, water, butter, dark chocolate, fresh raspberries, fresh mango, sugar, lemon, juice and zest of, sugar, butter, eggs, active dry yeast, milk, granulated sugar, salt, eggs, vanilla extract, all-purpose flour, powdered sugar

Directions:
For the dark chocolate and salted caramel ganache:
In a saucepan, melt the sugar with the water over low heat, until it becomes a caramel-colored liquid, approximately 6 to 8 minutes. Add the butter and stir until it's all incorporated. Add the cream and stir until it becomes a thick and rich caramel. Add the chocolate and stir until it's melted and incorporated in the caramel. Remove from the heat. Let cool and reserve in an airtight container.
For the raspberry mango filling:
Put the raspberries, mango, sugar, lemon zest, and lemon juice in a saucepan and bring to a boil, skimming the surface of the jam regularly. Simmer for about 20 minutes. Let cool. Blend the mixture to reduce to a puree. Pass through a fine sieve to remove the seeds. Reserve in an airtight container and keep refrigerated.
For the lemon cream:
In a stainless steel bowl, mix the sugar, butter, eggs, lemon zest, and lemon juice together. Place the bowl over a pot of boiling water. Do not let the bottom of the bowl touch the water, you do not want to scramble the eggs. Cook for approximately 2 minutes, until the cream thickens.
Remove from the heat. Pass through a fine sieve. Cover with plastic wrap so that it is directly on top of the cream (to prevent a skin from forming]. Let cool and keep refrigerated.
For the doughnuts:
In a food processor, sprinkle the yeast over the warm milk and stir to dissolve; let stand for 5 minutes. Add the sugar, salt, beaten eggs, vanilla, and butter. Blend thoroughly. Add the flour and then using a stand mixer with a dough hook attachment, beat until smooth.
You can also knead the dough by hand for about 5 minutes.
Cover the dough with plastic wrap and chill at least 4 hours or overnight. Roll the dough out on a floured surface to 1/2-inch in thickness. Cut the dough into 1 inch-round doughnuts using a circular cookie cutter (or alternately, a can]. Cover with a plastic wrap and let rest for 1 hour in a warm place.
Heat oil in a deep fryer to 360 degrees F and fry the doughnuts in batches for 1 to 1 1/2 minutes, until lightly browned on both sides. Drain on a paper towel-lined baking tray.
Fit a pastry bag with a 4 mm pastry tip and insert the tip into the side of the doughnut. Gently squeeze the bag as you slowly pull the tip out of the doughnut. Using this technique, fill the pastry bag with the prepared dark chocolate and salted caramel ganache, raspberry-mango jam, and lemon cream, changing the pastry bag after filling the desired amount of doughnuts with each filling.
Sprinkle the doughnuts generously with powdered sugar. Serve warm.
Cook's Notes:
Chilling the dough makes it easier to roll it (does not stick as much]. The dough will keep in the freezer for up to 3 months. You can also use any good quality jams to fill the donuts.
Curried Cauliflower


Ingredients:
cauliflower, milk, mayonnaise, cheddar cheese, curry powder, butter

Directions:
Cook cauliflower in boiling salted water until tender-crisp., Drain., Put cauliflower in an oven-safe casserole dish., Combine milk, soup, mayonnaise, cheese and curry powder., Pour over cauliflower., Combine butter and cracker crumbs., Sprinkle over cauliflower., Bake at 350 degrees F for 30 minutes.
British Currant Scones, ATK


Ingredients:
flour, baking powder, sugar, salt, butter, eggs, milk, flour

Directions:
Preheat oven to 500 degrees F.   Line 2 baking sheets with parchment paper, set aside.
Place dry ingredients in bowl of food processor fitted with a metal blade; pulse until well combined.
Add butter cubes.  They should be firm but not hard, and pliable if you squeeze one between your fingers.  Pulse until butter is fully combined with flour mixture.  No chunks of butter should remain.
Transfer flour & butter mixture to large mixing bowl.  Add ¾ cup currants, stir into flour mix.  Use your fingers, and separate any currants that are stuck together in clumps.
In a small bowl, whisk eggs and milk together.  Reserve 2 TB of mixture to brush on tops of scones before baking.  Add remaining eggs and milk to bowl with flour and currants.  Stir together gently with a rubber spatula until all dry ingredients are moistened.  Dough will be somewhat sticky.
Turn onto generously floured counter, knead 15 to 20 turns with floured hands.  Use a bench scraper if needed to get dough off of counter.
Roll out 3/4  to 1” thick on floured board.  Cut into 2 1/4  inch rounds, dipping cutter into flour between cuts, and do not twist the cutter- cut straight down.  This should make about 18 scones, or more if using smaller cutter.  Place onto baking tray lined with parchment.  Knead scraps together once or twice and cut remaining rounds until all dough is used.  Brush scones on tops only with reserved egg mixture.
Put scones into preheated 500 degree oven, turn heat down to 425 degrees F, and bake for 10-12 minutes until golden brown on top and bottom.  Reverse pans halfway through baking time.
Cool on rack a few minutes before serving.
Peanut Butter Banana Bread W/Chocolate Chips and PB Frosting


Ingredients:
flour, baking powder, salt, ground cinnamon, banana, milk, peanut butter, sugar, dark brown sugar, vanilla extract, peanut butter, butter, powdered sugar, milk, vanilla extract, peanuts

Directions:
Preheat oven to 350 degrees.
In medium bowl, combine first 4 ingredients until well mixed. Set aside.
In large mixer bowl, add bananas squishing into bowl with hands. Consistency preferred is medium lumps but not fully mashed. Add milk, peanut butter,  sugars, egg, oil, and vanilla. Beat until mixed. Scrape sides and bottom of bowl.
Slowly beat in flour mixture until just combined and all is moist. Mix in mini chocolate chips.
Grease bottoms only of two 8" x 4" loaf pans.
Pour batter into pans dividing evenly. Pop into the oven and bake for 55-60 minutes or until tests done.
Let cool in pans 10 minutes. Loosen edges all the way around with a knife, and turn out onto a cooling rack to fully cool.
When cooled completely, tightly wrap in plastic wrap and chill overnight in fridge.
The next day, make the icing.
Melt peanut butter and butter in saucepan, remove from heat and stir in powdered sugar, milk and vanilla.
Spread over loaves and garnish with chopped peanuts and more mini chocolate chips.
Chicken Pot Pie Soup


Ingredients:
rosemary, thyme leaves, garlic powder, butter, mushrooms, carrot, flour, reduced-sodium chicken broth

Directions:
Mix rosemary, thyme and garlic powder in small bowl; reserve 1/2 t.
Heat 1 t butter in large saucepan on medium heat.
Add mushrooms, carrots, and remaining seasoning mixture; cook and stir 3 minutes.
Remove from saucepan; set aside.
Melt remaining 3 t butter in saucepan on medium heat, stirring to release browned bits from bottom of skillet.
Sprinkle with flour; cook and stir 3-4 minutes or until flour is lightly browned.
Gradually stir in broth until well blended.
Bring to a boil.
Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally.
Add vegetable mixture, chicken, pearl onions and peas; simmer 8 minutes or until chicken is cooked through, stirring occasionally.
Meanwhile, cut bread into rounds with 3-inch cookie cutter.
Place on baking sheet.
Brush bread with oil and sprinkle with reserved seasoning mixture.
Bake in preheated oven 350 degrees F for 10 minutes or until toasted.
To serve soup, ladle into soup bowls and top each with 1 crouton (bread].
Exotic Mushroom and Walnut Pate
Category: appetizers-and-snacks
By w

I got this recipe from a winery at a tasting.  It is so delicious on French bread with some wine.  For a chunkier consistency, you can fold in additional chopped walnuts at the end.  I couldn't stop eating it at the tasting and neither could any of the other tasters!

Ingredients:
1 cup walnuts
½ cup minced shallots
½ cup unsalted butter
¼ pound shiitake mushrooms, chopped
¼ pound crimini mushrooms, chopped
¼ pound portobello mushrooms, chopped
1 tablespoon roasted garlic puree
¼ cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
½ teaspoon salt
½ teaspoon white pepper
2 tablespoons extra-virgin olive oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned. In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper.  Cook, stirring often, until most of the liquid has evaporated. Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste.  Spoon in the cooked mushroom mixture, and process to desired texture. Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 16 servings

Calories: 127.1
Fat: 12.4 g
Saturated fat: 4.3 g
Carbohydrates: 3.2 g
Sugars: 0.6 g
Dietary fiber: 1 g
Protein: 2.1 g
Cholesterol: 15.3 mg
Sodium: 79.6 mg
Lemon-Rosemary Marinade for Lamb


Ingredients:
garlic cloves, shallots, fresh rosemary, fresh oregano, fresh oregano, extra virgin olive oil, fresh lemon juice

Directions:
Whisk together garlic, shallots, rosemary, oregano, oil and lemon juice, in a  medium non-reactive bowl.  Use marinade immediately.
If desired, turn marinade into finishing sauce;  after removing meat, pour marinade into a non-reactive saucepan, and boil for 3 minutes.  Brush on cooked meat just before serving.
Makes enough for 2 pounds of lamb.
Lemon and Wine Marinade


Ingredients:
lemon juice, fresh lemon rind, garlic, white wine, olive oil, brown sugar, fresh rosemary

Directions:
Combine all in a bowl and mix well., Great used to marinate chicken or lamb.
Dark Mocha Cookies


Ingredients:
cocoa powder, baking powder, salt, sugar, vanilla extract, milk

Directions:
HEAT oven to 325°F Combine flour, cocoa powder, baking powder and salt in medium bowl. Beat shortening, sugar and vanilla in large bowl on medium speed with electric mixer until fluffy. Beat in hazelnut spread until smooth. Add flour mixture and milk alternately to shortening mixture, beating until blended.
USE 1 tablespoon dough to form 36 1 1/4-inch balls. Roll in cinnamon sugar. Cinnamon Sugar is available in your grocer's spice aisle or you can make your own by combining 1 tablespoon sugar and 1/4 teaspoon cinnamon. Place on baking sheet. Flatten dough with round cup to 1/4-inch thick.
BAKE 10 to 12 mintues. Let cool 5 minutes. Remove to wire rack to cool completely.
Classic Crock Pot Sloppy Joes


Ingredients:
ground beef, onion, celery, green pepper, chili sauce, brown sugar, Worcestershire sauce, salt

Directions:
Brown meat, onion, celery, and green pepper til meat loses its pink color., Drain off fat., Put meat mixture into crock pot., Add remaining ingredients., Stir., Cook on low for 3-4 hours .
Spanish Meatballs With Green Olives


Ingredients:
milk, garlic clove, nutmeg, parsley, egg, salt, pepper, ground beef, flour, onion, olive oil, green olives, white wine

Directions:
Trim crusts and soak bread in milk.
Mix bread, crushed garlic, freshly grated nutmeg, finely minced parsley egg, and salt and pepper
Add ground beef.
Form meat into small walnut size meatballs.
Roll meatballs in flour.
Cut onion into rings.
Heat olive oil in heavy pan.
Cook meatballs until browned; remove from pan.
Add more olive oil.
Brown onions lightly .
Add meatballs back to pan with the sliced stuffed green olives.
Add wine and chicken stock.
Cook until thickened, about 5 minutes.
Homemade Granola


Ingredients:
old fashioned oats, pecans, dried cherries, sweetened flaked coconut, ground cinnamon, salt, honey, light brown sugar, vanilla extract

Directions:
Preheat oven to 325 degrees. Lightly coat a rimmed baking sheet with cooking spray. In a large bowl, stir together oats, almonds, pecans, cherries, coconut, cinnamon, and salt. Set aside.
In a small saucepan, combine oil, honey, and sugar. Bring to a boil and remove from heat. Stir in vanilla. Drizzle syrup over oat mixture; toss with a wooden spoon. Pour granola onto sheet pan and spread evenly. Bake, stirring occasionally, until golden (about 25 minutes]. Let granola cool completely on a wire rack. Break it into chunks and store in an airtight container.
Corn and Sausage Chowder


Ingredients:
bulk pork sausage, onion, garlic clove, potatoes, salt, dried marjoram, fresh ground black pepper, water, corn kernels, evaporated milk, fresh parsley

Directions:
If using fresh corn on the cob, cook the corn in boiling water and sit aside to cool before cutting. If using canned or frozen corn, add to the soup pot with the creamed corn.
Brown the sausage in a soup pot over medium heat for about 8 minutes. After 5 minutes of cooking, add the onion and garlic to the pot, stir well. Add the potatoes, salt, marjoram, pepper, and water. Bring to a boil and cook until the potatoes test done, about 20 to 25 minutes.
Add both corns and the evaporated milk and bring to a steaming heat. Don't boil.
Note: You can substitute the fresh corn with a canned peg corn or frozen corn.
Garnish with parsley and serve.
Mama Rose's Pepperoni Pizza Salad


Ingredients:
iceberg lettuce, diced tomato, mozzarella cheese, garlic and cheese flavored croutons

Directions:
Mix together lettuce, tomato, pepperoni, and Italian seasoning., Drizzle with dressing., Top with cheese and croutons., Eat and enjoy!
Curry Mango Chicken
Category: world-cuisine
By TORONTOMOMMY

If you like Caribbean flavor, you're in for a treat. It's a lot of flavor for a cheap and easy dish. Enjoy!

Ingredients:
3 ½ tablespoons curry powder
2 teaspoons minced ginger
2 cloves garlic, minced
1 pinch crushed red pepper flakes
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon thyme
10  skinless chicken thighs
2 cups converted long-grain white rice, rinsed
2 cups mango - peeled, seeded, and chopped
1  onion, chopped
2 cloves crushed garlic
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 pinch red pepper flakes
1 teaspoon salt
¼ teaspoon thyme
10  whole allspice berries
3 tablespoons brown sugar
1 cup water
2 cups chicken broth
2 tablespoons lime juice
½ (14 ounce) can coconut milk

Directions:
In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more. Preheat oven to 400 degrees F (200 degrees C). In a large bowl, stir together rice, mango, onion, garlic, and ginger. Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil. Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 6 servings

Calories: 769.3
Fat: 32.7 g
Saturated fat: 13.3 g
Carbohydrates: 83.9 g
Sugars: 19.5 g
Dietary fiber: 6.1 g
Protein: 35.5 g
Cholesterol: 131.6 mg
Sodium: 620.3 mg
Baked Homemade Sweet Potato Chips
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Served best warm and right out of the oven, sweet potato chips are a simple, wholesome snack your kids will love. Baking on aluminum foil ensures your chips won't get stuck to the baking sheet-and clean up will be fast and easy!

Ingredients:
Reynolds Wrap® Aluminum Foil
2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick using a mandoline, box grater, or knife
1 tablespoon extra-virgin olive oil
2 teaspoons coarse salt
1 teaspoon BBQ spice rub or Parmesan cheese

Directions:
Pre-heat oven to 450 degrees F. Line two 10x15-inch baking sheets with Reynolds Wrap® Aluminum Foil. Divide sliced sweet potatoes among baking sheets ensuring potatoes are not stacked. Brush both sides of sliced sweet potatoes with olive oil. Bake 13-14 minutes until edges are brown. Remove chips with crispy brown edges and continue baking other chips, checking constantly and removing as edges brown. Sprinkle with salt and serve in basket. Add fun flavorings your family loves, like BBQ spice rub or Parmesan cheese.

Yields: 4 servings

Calories: 129.2
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 23.1 g
Sugars: 4.7 g
Dietary fiber: 3.4 g
Protein: 1.8 g
Sodium: 1251.8 mg
Ruby


Ingredients:
"cranberry juice"

Directions:
"Fill a glass full with ice, pour desired amount of Absolut Ruby Red Vodka, add Fresca, leave some space for cranberry juice."
Mom's Forget -Me-Not Biscuits


Ingredients:
margarine, sour cream, Bisquick baking mix

Directions:
"Heat oven to 350. Mix all ingredients together. Batter will be lumpy. Spoon into lightly greased muffin tins. Fill each one 3/4 full. bake 25 minutes till edges are brown; dont let the tops get too brown. Serve hot, no need to add butter. you will see."
Stuffed Orange Cups Salad Cam Vietnamese


Ingredients:
orange, avocado, apple, baby shrimp

Directions:
cut each slice orange into 1/3rds., toss with apple avocado  and shrimp., mix dressing toss on salad., stuff orange cups.
Mulligatawny Soup


Ingredients:
boneless skinless chicken breasts, butter, onion, celery, garlic cloves, flour, curry powder, turmeric, cardamom, chicken broth, brown sugar, ground coriander, bay leaf, cayenne pepper, fresh lemon juice, apple, half-and-half, coconut milk, cooked basmati rice, cilantro

Directions:
In a heavy soup pot or dutch oven, If starting with raw chicken, season with salt and pepper then cook in 2 Tbs of butter. Remove from pot and set aside.
In the same pot, add butter and reduce heat to medium. Add diced onion, celery and garlic and stir to cook. Onions should be starting to brown.
Sprinkle flour over onion mixture. Stir to combine, then stir in curry powder, turmeric, cardamom and coriander. Cook mixture over medium heat for one minute, stirring constantly.
Pour in chicken broth. Stir to combine,and add bay leaf and cayenne. Cook for 10-15 minutes. Add half and half, salt, pepper, and sugar, and lemon juice, then cook for another 5-10 minutes.
Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving and discard bay leaf.
To serve, place 1/2 cup (packed] cooked basmati rice into a bowl. Surround with soup. Garnish with cilantro if desired.
Grandma's 5 Cup Salad


Ingredients:
sour cream, flaked coconut, mandarin orange segments, mini marshmallows

Directions:
Very simple., Assemble, mix thoroughly., Cover and refrigerate an hour or more, and serve.
Orange-Blossom-Honey Madeleines


Ingredients:
all-purpose flour, baking powder, kosher salt, eggs, sugar, orange blossom honey, vanilla extract, orange zest, unsalted butter

Directions:
Sift flour, baking powder, and salt into a medium bowl.  Using an electric mixer, beat eggs and sugar in a large bowl until pale yellow and thick, about 4 minutes.  Beat in honey, vanilla, and orange zest.  Gently fold in dry ingredients.  Add 5 tablespoons melted butter; gently fold into batter.  Press plastic wrap directly onto surface of batter; chill for at least 3 hours (can be made 1 day ahead - keep chilled].
Position a rack in center of oven; preheat to 400 degrees F.  Lightly brush madeleine molds in butter.  Place pan on a baking sheet.  Drop 1 scant tablespoons batter into each mold.  Bake until golden and a tester inserted into center comes out clean, about 10 minutes.
Remove pan from oven, invert and quickly know madeleines out of pan.  Serve warm.
Butternut Vegetable Soup
Category: soups-stews-and-chili
By Kathy

A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread.

Ingredients:
¼ cup vegetable oil
1 cup finely diced onion
2 teaspoons minced garlic
4 large carrots, thinly sliced
2 cups peeled and cubed butternut squash
12 cups vegetable broth
2  red potatoes, cubed
½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon ground black pepper
4 cups finely chopped kale leaves
1 (16 ounce) can great Northern beans, rinsed and drained

Directions:
Heat the vegetable oil in a large Dutch oven over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes. Pour in the broth. Stir in the red potatoes, thyme, salt, and pepper, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and great Northern beans, and simmer until the kale is tender, about 10 minutes. Pour about 3 cups of the soup into a blender, filling the pitcher no more than halfway full (you may have to do this in two batches). Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. Alternately, you can use a stick blender and partially puree the soup right in the cooking pot.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 45 mins
Yields: 1 gallon

Calories: 186.8
Fat: 6.6 g
Saturated fat: 1 g
Carbohydrates: 27.3 g
Sugars: 6.3 g
Dietary fiber: 5.8 g
Protein: 6.4 g
Sodium: 820.2 mg
Agave Maple Syrup Substitute (Vegan)


Ingredients:
character(0]

Directions:
Place the agave nectar in a bowl and whisk in the real maple extract. Tip: start by using only 1/2 teaspoon of the extract.
Alternatively, place the ingredients in a small sauce pan. Stir; heat syrup until warm.
Taste and adjust, adding more maple extract if necessary.
Broiled Lemon and Garlic Tiger Prawns
Category: appetizers-and-snacks
By SPJENSEN

This is a family favorite for home movie night; it's quick and easy and kids like the 'finger food' style.

Ingredients:
1 ½ pounds tiger prawns, peeled and deveined
1 cup butter
1 teaspoon minced garlic
1 ½ tablespoons lemon juice
3 tablespoons grated Parmesan cheese

Directions:
Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan. In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp. Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.

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

Calories: 371.3
Fat: 32.4 g
Saturated fat: 20.1 g
Carbohydrates: 0.6 g
Sugars: 0.1 g
Protein: 19.8 g
Cholesterol: 256.1 mg
Sodium: 454.5 mg
5-Ingredient Spinach Parmesan Zucchini Noodles


Ingredients:
zucchini, butter, garlic cloves, spinach, parmesan cheese, salt, black pepper

Directions:
Spiralize the zucchini and set aside.
Place a large skillet over medium-high heat. Melt the butter and add the garlic, cook and stir for 1-2 minutes (don't let garlic burn]. Add in the zucchini noodles and spinach. Gently toss and cook until spinach leaves are wilted, about 2-4 minutes.  Stir in 1/4 cup of the Parmesan cheese and toss until zucchini noodles are coated in the parmesan cheese. Season with salt and freshly ground black pepper, to taste.
Remove from heat and serve.