xiaoxl/recipe_data huggingface dataset:
Pantry Puttanesca
Category: side-dish
By Julie Filips

Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick. Pair it with hot pasta, and a fresh tasting, wholesome dinner will be on the table in no time.

Ingredients:
⅓ cup olive oil
3 cloves garlic, minced
¼ teaspoon crushed red pepper flakes, or to taste
1 teaspoon dried oregano
3  anchovy fillets, chopped, or more to taste
2 (15 ounce) cans diced tomatoes, drained.
1 (8 ounce) package spaghetti
½ cup chopped pitted kalamata olives
¼ cup capers, chopped

Directions:
Fill a large pot with water. Bring to a rolling boil over high heat. As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes. Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes. Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water. Stir the olives and capers into the sauce; add pasta and toss to combine. Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.

Prep time: 5 mins
Cook time: 16 mins
Total time: 21 mins
Yields: 4 servings

Calories: 463.4
Fat: 24 g
Saturated fat: 3.3 g
Carbohydrates: 53.3 g
Sugars: 6.6 g
Dietary fiber: 4.6 g
Protein: 10.5 g
Cholesterol: 2.5 mg
Sodium: 944.5 mg
Rosemary & Garlic Oven Fries


Ingredients:
potatoes, olive oil, salt, fresh coarse ground black pepper, dried rosemary, garlic cloves

Directions:
Preheat oven to 475°F.
Spray 15 1/2 x 10 1/2-inch jelly roll pan or large cookie sheet with nonstick cooking spray.
Cut each unpeeled potato lengthwise in half.
Holding each potato half flat side down, cut lengthwise into 1/4-inch thick slices.
Then cut each lengthwise into 1/2-inch wide strips.
Place potato sticks in pan; toss with oil, salt, pepper, rosemary, and garlic.
Arrange in single layer on pan and roast for 30 min (or until sticks are tender and golden].
Be sure and turn the potatoes once halfway through roasting time.
Cheese Filled Jerusalem Kodafa With Syrup


Ingredients:
couscous, water, butter, egg, salt, ricotta cheese, cheese, clear honey, saffron threads, water, orange flower water, pistachios

Directions:
Put the couscous in a large bowl and pour over the boiling water.
Stir together with a fork, then leave to soak for about 30 minutes, till the water has been completely absorbed.
When the couscous is cool enough to handle, break up all the lumps with your fingers.
Stir the butter into the couscous, then stir in the beaten egg and salt.
Preheat the oven to 400°.  Spread half the couscous into a 10-12 inch springform pan.
In a bowl, combine the cheeses and 2 T of the honey.
Spread the cheese mixture on top of the couscous, then top with remaining couscous.
Press down gently and then bake in the oven 10-15 minutes.
Put the remaining honey, saffron threads or cinnamon and the water in a pan.
Bring to a boil, then boil for 5-7 minutes, till the liquid forms a syrup.
Remove from the heat and stir in the orange flower water or lemon juice.
After the kodafa is baked, place under the broiler and cook till lightly browned on top and a golden crust is formed.
Sprinkle pistachio nuts on top of the kodafa.
Serve warm, cut into wedges, with the syrup poured over it.
Slow Cooker Creamy Tomato Soup
Category: soups-stews-and-chili
By faithloren

This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. It makes for a great go-to on a cold winter day.

Ingredients:
1 tablespoon extra-virgin olive oil
2  onions, sliced
2 cloves garlic cloves, smashed and peeled, or more to taste
2 (28 ounce) cans Italian-style plum tomatoes, drained
4 cups vegetable broth
1 (28 ounce) jar tomato sauce
6 sprigs flat-leaf parsley
1 teaspoon salt
1 teaspoon white sugar
2 cups half-and-half

Directions:
Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker. Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs. Puree the soup using an immersion blender. Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

Prep time: 10 mins
Cook time: 3 hrs 20 mins
Total time: 3 hrs 30 mins
Yields: 8 servings

Calories: 199.1
Fat: 9.6 g
Saturated fat: 4.7 g
Carbohydrates: 25.6 g
Sugars: 13.3 g
Dietary fiber: 5.5 g
Protein: 6.4 g
Cholesterol: 22.4 mg
Sodium: 1353.4 mg
Cachapas from Venezuela
Category: everyday-cooking
By Mariposa

Cachapas are traditional to Venezuela. They are a corn pancake that are so delicious and very easy to make.  Traditionally they are topped with cheese or meat. Add a little butter on top and queso blanco or any cheese you like. They are loved by all ages.

Ingredients:
2 (15.25 ounce) cans whole kernel corn, drained
¼ cup milk
1  egg
¼ cup masa harina
2 tablespoons white sugar
½ teaspoon salt
4 tablespoons vegetable oil

Directions:
Blend corn, milk, egg,  , sugar, and salt together in a blender until the mixture has the consistency of pancake batter. Heat oil in a a large skillet over medium heat. Add enough batter to form the size of a taco shell, 4 to 5 inches around. Cook until golden brown, about 2 minutes per side. Repeat with remaining batter.

Prep time: 5 mins
Cook time: 4 mins
Total time: 9 mins
Yields: 6 cachapas

Calories: 246
Fat: 11.6 g
Saturated fat: 2.1 g
Carbohydrates: 35.1 g
Sugars: 9 g
Dietary fiber: 3.3 g
Protein: 5.6 g
Cholesterol: 31.8 mg
Sodium: 634 mg
Lemon Garlic Roast Pork


Ingredients:
lemon rind, garlic cloves, reduced-sodium chicken broth

Directions:
"Trim fat from pork. Combine lemon rind and garlic and rub evenly over pork. Place pork in a casserole dish and add broth. Bake at 400 degrees for 30 minutes. Turn pork over and bake an additional 35 minutes. Discard broth and serve. 12 servings."
Romeo and Juliet (Cheese and Jam)


Ingredients:
"cheddar cheese"

Directions:
Put your cheese down on a plate.
Smear a spoon full of jelly on top.
Eat.
(Sounds goofy,I know but very easy and very good!].
Banana Cake


Ingredients:
flour, white sugar, baking soda, baking powder, egg, bananas, bananas

Directions:
Combine all ingredients in a bowl.
Bake in an 8x8-inch glass baking dish.
Bake in preheated 350F oven for 45 to 60 minutes.
Top/ice with Cream cheese& icing (powdered] sugar mixture.
Chicken Breasts in Phyllo


Ingredients:
butter, onion, parsley, garlic clove, all-purpose flour, dry vermouth, dry white wine, olive oil, boneless skinless chicken breast halves, phyllo dough, butter, feta cheese

Directions:
Preheat oven to 350 degrees Fahrenheit.
In a skillet, melt 2 or 3 tablespoons of the butter; saute the onion until golden. Remove onion and set aside.
Melt 2 or 3 tablespoons butter in the same skillet; saute the mushrooms until all juices are absorbed.
Add the onions, parsley and garlic and saute 1 minute.
Stir in the flour and blend well.
Add the vermouth or dry white wine.
Stir over medium heat until thickened.
Season with salt and pepper to taste.
Remove mushroom mixture from skillet and set aside.
In same skillet melt remaining butter with olive oil and saute chicken until lightly browned, about 1 minute per side.
Remove from heat.
Brush one sheet of phyllo dough with melted butter and sprinkle with bread crumbs.
Place a second sheet of phyllo over the first; butter and sprinkle with bread crumbs.
Place a chicken breast in the lower half of the phyllo.
Put 1/4 of the mushroom mixture and 1/4 of the feta over the chicken.
Fold up the sides of the phyllo over the chicken, envelope style.
Repeat with remaining chicken breasts.
Place on a baking sheet, seam side down, and brush with butter.
Bake for 35 minutes, or until browned.
NOTES :
Recipe may be prepared in advance up to the point the chicken is wrapped in phyllo then frozen.
To serve, bake frozen at 350 degrees Fahrenheit for 50 minutes.
Chocolate-Raspberry Flan


Ingredients:
boiling water, miniature marshmallow, fresh raspberry

Directions:
Add boiling hot water to dry jelly powder.
Stir for 2 min, or untill completely disolved; set aside.
Place chcolate, marshmellows and whipped topping in a medium microwaveable bowl.
Microwave on HIGH 2 min or until mixture is well blended when stirred.
Add jelly gradually, beating with wire whisk after each addition until well blended.
Pour into four individual dessert dishes or champagne flutes.
Refrigerate 4 hours, or until firm.
Top with a dallop of whipped cream and a raspberry.
Store left overs in refrigerator.
Parmesan/Chili Corn on the Cob


Ingredients:
parmesan cheese, mayonnaise, butter, salt, pepper, chili powder

Directions:
Husk the corn.
Spread with mayonnaise.
Sprinkle with chili powder and parmesan cheese.
Wrap in foil.
Roast on the grill until cooked (depends on your corn and how hot your grill is; mine takes 10-15 minutes usually turning every few minutes].
When it's roasted, spread with butter and sprinkle with salt and pepper.
(You can pretty much adapt this entire recipe to your own taste specifications.  I don't measure anything on this one].
Mississippi Mud Cookies
Category: desserts
By Wanda Chambers

Non-bake cookie with coconut, oats and nuts.

Ingredients:
2 cups white sugar
½ cup butter
½ cup milk
3 cups rolled oats
6 tablespoons unsweetened cocoa powder
½ cup chopped walnuts
½ cup flaked coconut
1 teaspoon vanilla extract

Directions:
Bring sugar, milk and butter to boil. Boil for 2 minutes and remove from heat. Stir in cocoa and vanilla. Stir in remaining ingredients to coat well. Drop onto waxed paper by the tablespoonfuls. Cool and enjoy!

Yields: 3 dozen

Calories: 221.2
Fat: 9.1 g
Saturated fat: 4.4 g
Carbohydrates: 34.2 g
Sugars: 23.6 g
Dietary fiber: 2.4 g
Protein: 3 g
Cholesterol: 14.1 mg
Sodium: 46.2 mg
Caramel Apple Pork Chops
Category: main-dish
By Anonymous

Warm, spicy, and sweet, this wonderful Fall recipe is a guaranteed favorite for kids, and is great with smashed potatoes and buttered green beans.

Ingredients:
4  (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 tablespoons unsalted butter
2  tart apples - peeled, cored and sliced
3 tablespoons pecans  (Optional)

Directions:
Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 262.2
Fat: 16 g
Saturated fat: 6 g
Carbohydrates: 17.1 g
Sugars: 14 g
Dietary fiber: 2.2 g
Protein: 13.8 g
Cholesterol: 47.6 mg
Sodium: 27.4 mg
Instant Pot® Sausage Queso
Category: appetizers-and-snacks
By Soup Loving Nicole

Got a craving for queso but don't want to wait on a slow cooker? Instant Pot® to the rescue! Feel free to use the ground meat of your choice (hamburger, turkey, or chicken) and don't forget the chips!

Ingredients:
1 pound bulk country sausage
1 tablespoon olive oil
1 small onion, chopped
1 large jalapeno pepper, seeded and diced
1 teaspoon chili powder
½ teaspoon ground cumin
1 (12 fluid ounce) can or bottle light beer
1 (10 ounce) can diced tomatoes with green chiles
2 cups shredded sharp Cheddar cheese
2 cups shredded Monterey Jack cheese

Directions:
Crumble sausage in a large skillet and cook over medium-high heat until no longer pink, about 5 minutes. Drain excess grease. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, and jalapeno; cook for 3 minutes. Add chili powder and cumin and cook for 2 minutes more. Stir in sausage, beer, and tomatoes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remain pressure manually. Remove the lid. Add Cheddar and Monterey Jack cheeses; whisk vigorously until melted. Serve immediately.

Prep time: 10 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 412.9
Fat: 31.1 g
Saturated fat: 16.1 g
Carbohydrates: 3.8 g
Sugars: 0.8 g
Dietary fiber: 0.7 g
Protein: 28.4 g
Cholesterol: 107.3 mg
Sodium: 893.6 mg
Mocha Pecan Balls


Ingredients:
instant espresso coffee powder, pecans, confectioners' sugar

Directions:
Preheat oven to 375°F., In a large bowl crumble cookie dough., Stir in cocoa, espresso powder and pecans., Shape dough into 48 pieces., Wrap each piece around a Hershey Kiss., Place 2 inches apart on an ungreased cookie sheet., Bake for 10-12 minutes or until set., Transfer to wire rack., Cool for 5 minutes., Roll in confectioners sugar., Store in covered container.
Rib Eye on a Bed of Mascarpone Potato Puree


Ingredients:
kosher salt, olive oil, shallots, unsalted butter, marsala, cherries, blueberries, brewed coffee, yukon gold potatoes, scallion, butter, mascarpone cheese

Directions:
Rub steaks with olive oil and sprinkle with kosher salt and allow to come to room temperature.
Place potatoes and scallions in a pot and add water to cover potatoes by at least one inch. Bring to a boil and strain once the potatoes are fork soft. Remove Scallions and discard.  Return potatoes to pot and add butter and mascarpone cheese. Mash until smooth mixing in enough milk to thin to desired consistency. Mix in optional truffle sauce; season with salt and pepper. Transfer to bowl.
While potatoes are boiling, sauté the shallots in 1 1/2 tablespoons of butter until soft. Add the wine, cherries, blueberries, strawberry preserves, coffee, and chicken stock before the butter browns. Simmer for 15 to 20 minutes or until reduced to about 1/2 cup, stirring frequently.  The sauce should be the consistency of heated jam. Set aside.
Grill steaks to your preference.
Carefully reheat the sauce and whisk in the final 1 1/2 tablespoon of butter.
Scoop potatoes in center of plate and place steak on top. Spoon sauce over steak. Enjoy!
Top Round Steaks With Rosemary Garlic Potatoes


Ingredients:
rosemary, Worcestershire sauce, boneless beef top round steaks, rosemary

Directions:
Steak: Combine rosemary, dressing, & Worcestershire sauce in a zip lock bag. Add Steaks and shake to coat.
Let marinade at least 10 minutes.
Place steaks in broiler.
Broil on high for 4-7 minutes each side.
Potatoes: Combine Rosemary, dressing, potatoes, and seasoning.
Wrap in aluminum foil. Fold all sides and seal on top and edges of the foil. Broil 20-25 minutes until potatoes are tender, turning once during cooking.
Zucchini (Or Carrot) Cake With Lemon Frosting


Ingredients:
buttermilk baking mix, zucchini, carrots, sugar, cinnamon, nutmeg, clove, butter, milk, eggs, raisins, powdered sugar, butter, lemon rind, lemon juice

Directions:
Heat oven to 350°F., Grease and flour a 9 x 9-inch pan., Blend all cake ingredients except raisins on low speed for 1/2 minute., Beat on medium speed 2 minutes., Stir in raisins., Pour into pan., Bake 35 to 40 minutes or until tests done., For frosting, beat all frosting ingredients until smooth and fluffy., Frost when cake is fully cooled., Keep refrigerated.
Moroccan Chicken Tagine


Ingredients:
olive oil, garlic cloves, onion, boneless skinless chicken thighs, harissa, water, chickpeas, fresh tomatoes, raisins, craisins, honey, ground cumin, cinnamon, kalamata olive, cooked rice

Directions:
Heat oil in large tagine, pan or wok over medium high heat until hot.
Add almonds and cook until golden brown.
Remove with slotted spoon and set aside to drain on kitchen paper.
Add garlic and onion to the same oil in which almonds were cooked and saute for 5 minutes.
Add chicken to same pan and saute for 10 minutes or until browned.
Mix together harissa paste, water, currants, honey, cumin and cinnamon.
Add mixture to chicken and stir well.
Add chick peas, tomatoes (cut into sixths or eighths] and olives, if using.
Reduce heat to medium, cover and cook.
Stir gently and baste occasionally for 20 minutes.
Add more water if necessary, or if too wet, remove lid and reduce.
Serve over couscous (preferably] or rice.
Top with browned chopped almonds.
Wendy's Burger Goulash


Ingredients:
onion, green pepper, hamburger, tomatoes, garlic powder, salt, pepper, catsup, elbow macaroni

Directions:
In dutch oven heat oil, cook onions and peppers., Add hamburger, cook and stir for 3 minutes., Add all remaining ingredients EXCEPT macaroni., Bring to a boil., Simmer for 10 minutes., Add macaroni., Mix well.
Mozzarella Bites


Ingredients:
buffalo mozzarella, cherry tomatoes, basil leaves, extra virgin olive oil, pepper, salt

Directions:
Whisk vinegar in a small bowl with oil, pepper and salt.
Cut cheese in twenty-four 1/2 inch cubes. To assemble, slide a tomato onto a skewer, followed by a basil leaf, folded in half, and a cheese cube.
Repeat with remaining skewers.
Arrange on a serving platter and brush or sprinkle with vinaigrette.
Cover and let sit at room temperature up to 2 hours before serving.
Chocolate of the Gods


Ingredients:
Hass avocadoes, avocado, maple syrup, maple syrup, sugar, coconut oil, vanilla extract, low sodium soy sauce, cocoa powder, raspberries, fresh mint leaves, dark chocolate

Directions:
Place first seven ingredients (through and including soy sauce] in a food processor and pulse until smooth.
Sift cocoa powder with a metal strainer to remove lumps, then add to avocado mixture and blend until smooth. At this point you can refrigerate the pudding in a tightly-sealed container for up to a week or freeze it for up to a month.
Serve chilled, layered with raspberries, if desired, and garnished with fresh mint and shaved chocolate.
Chicken and Corn Empanadas


Ingredients:
whole kernel corn, golden raisin, fresh cilantro, onions, sharp cheddar cheese, kosher salt, black pepper

Directions:
Heat oven to 375°F.
In a large bowl, combine the chicken, corn, raisins, cilantro, onion, cheese, salt, and pepper.
With a biscuit cutter, cut an equal number of circles from each pie crust.  (I made mine as rounds from a 2-inch biscuit cutter ~ I topped each circle with another circle!  If your biscuit cutter is large enough, you may be able to fill, then fold over the dough before crimping.].
Spoon some of the chicken mixture onto half your dough circles, leaving a border. Brush the edges with water, fold in half, or top with another circle, and press with a fork to seal.  Poke a couple of holes (or a slit] in the top crust to let out steam!
Transfer to a baking sheet lined with parchment paper, and bake until golden, about 20 minutes.
Makes eight 4-inch empanadas~ serves four adults (2 empanadas each].  The yield using a 2-inch cutter was 14 (2-inch] empanadas.
Heirloom Tomato Greek Salad


Ingredients:
red wine vinegar, anchovy fillets, garlic clove, fresh oregano, kalamata olives, fresh ground black pepper, extra virgin olive oil, kirby cucumbers, red onion, feta cheese, romaine lettuce, bibb lettuce

Directions:
Combine dressing ingredients in a clean glass jar with a tight fitting lid; shake to combine and set aside.
Place salad ingredients into a large serving bowl or individual bowls or plates; drizzle with dressing and serve remainder of dressing on the side.
Almond Latté


Ingredients:
Amaretto, Kahlua, milk

Directions:
"Shake with cubed ice and strain."
Ham and Swiss Puff Pastry


Ingredients:
frozen puff pastry, ham, swiss cheese, Dijon mustard, egg

Directions:
Thaw puff pastry per package directions.
Place 1 piece of the puff pastry on a cookie sheet coated with non-stick spray.
Spread Dijon mustard over the puff pastry in a thin layer. Leave a little space around the edges.
Top the mustard with a layer of ham. To the ham with the cheese.
Beat the egg, and brush the edges of the puff pastry with egg.
Top with the 2nd piece of puff pastry and seal the edges with a fork.
Brush the top of the puff pastry with egg wash, and poke a few holes in the top to vent during baking.
Bake at 450° for 18-20 minutes. Pastry will be golden brown.
Let cool a few minutes before cutting.
Easy Taco Casserole


Ingredients:
tortilla chips, lettuce, tomatoes, salsa, sour cream

Directions:
Preheat the oven to 350 degrees F (175 degrees C].
Place chips in the bottom of a 9 inch square baking dish. Pour chili straight from the can over the chips. Sprinkle shredded cheese over the top.
Bake for 20 to 25 minutes in the preheated oven, until chili is bubbling and cheese is melted. Top with lettuce, tomato, sour cream and salsa in the pan, or after serving (if people are picky].
Chorizo & Black Bean Breakfast Burritos (OAMC)


Ingredients:
olive oil, chorizo sausage, green bell pepper, butter, eggs, adobo seasoning, black beans, pico de gallo, chihuahua cheese, cheddar cheese, flour tortillas

Directions:
In a deep pan, heat the oil over medium-high heat.  Add sausage and bell pepper; cook for about 8-10 minutes, crumbling the sausage every now and then.  When sausage is cooked through, remove from pan and drain of fat.
Wipe the grease from the pan, then melt the butter over medium-high heat.  Add the beaten eggs and Adobo Seasoning (or salt & pepper], and cook for 8-10 minutes, stirring often, until the eggs are scrambled and cooked through.  Remove from heat.
Add the drained black beans and pico de gallo to the pot.  Stir to combine well.
Now, prepare your burritos.  Warm tortillas in microwave for 30 seconds until warm and flexible.  Place 3/4 cup scrambled egg mixture into lower center of tortilla.  Top with about 1 1/2 tablespoons of cheese.  Roll up tortilla into a burrito.  Repeat with each tortilla, until done.
Wrap each burrito in plastic wrap, and store all of them in a large container or zip-lock bag in the freezer.
When ready to eat, remove frozen burritos from wrapping and then wrap in a paper towel.  Heat in microwave for about 2 1/2 minutes.
Salmon and Tomato Tarts


Ingredients:
wheat germ, ginger, dried mustard, cumin, thyme, Italian stewed tomatoes, sockeye salmon, parmesan cheese, all-purpose flour, whole wheat pastry flour, salt, cold water

Directions:
Preheat oven to 375 F (190 C].
In a medium size bowl combine flours, salt and lard. Using a pastry blender or a butter knife cut the lard into small pieces about the size of a small pea.
Slowly add the cold water to the mixture and stir with a fork until dough comes together and forms a ball.
On a lightly floured surface roll out the dough and cut with a lid and then place the round in a muffin tin and set aside when completed
In another bowl combine wheat germ, bread crumbs and spices together.
Add the tin of tomatoes along with the salmon and mix together all ingredients until thoroughly combined
Put a small amount of salmon tomato mixture into each muffin cup and top with parmesan cheese.
Bake in the oven for 15 to 20 minutes
Remove from oven when crust is nicely browned and cheese is melted on top.
Set aside to cool and then remove to a cooling rack.