xiaoxl/recipe_data huggingface dataset:
Brown-Sugared Strawberries with Creme Anglaise


Ingredients:
strawberries, brown sugar, granulated sugar, salt, eggs, vanilla extract, mint sprig

Directions:
Combine strawberries and brown sugar and let stand at room temperature for 30 minutes.
Combine granulated sugar, salt and eggs in a large bowl, stirring well with a whisk.
Heat milk in a small, heavy saucepan over medium-high heat to 180°F or until tiny bubbles form around the edge, but do not boil.
Gradually add milk to egg mixture, stirring constantly with a whisk.
Return milk mixture to pan; cook over medium-low heat for 5 minutes or until slightly thick and mixture coats the back of a spoon (stir constantly].
Remove from heat; stir in extracts.
Serve warm or chilled over strawberries.
Garnish with mint, if desired.
Broccoli- Cauliflower Bake


Ingredients:
fresh broccoli florets, cauliflower florets, swiss cheese, onions, dried thyme, dried marjoram, butter, margarine

Directions:
Steam broccoli and cauliflower until crisp-tender (it will cook a bit in the dish]. Drain.
In a large saucepan mix soup, cheese, onion, and herbs. Cook and stir until bubbly, stir in veggies and put into a 1 1/2 quart baking dish.
In a bowl mix bread crumbs and butter and sprinkle over veggie mixture.
Bake at 375 Degs. for 15 minutes or heated through.
Red Snapper With Olive Salsa and Green Beans


Ingredients:
red snapper fillets, extra virgin olive oil, ground cumin, sweet paprika, coarse salt, fresh ground black pepper, ground coriander, plum tomatoes, cilantro leaves, flat leaf parsley, red onion, green olives, lime, juice of, crushed red pepper flakes, fresh green beans, extra virgin olive oil, butter, salt

Directions:
Combine the salsa ingredients in a small bowl and allow the flavors to combine until ready to serve.
Preheat a grill pan or cast-iron skillet to high heat. Drizzle the red snapper fillets with olive oil. Combine all the spices into a small bowl and run fht fish with the mixture. Place fish on the hot pan skin-side down. After about 3 minutes, turn and cook the fish 3 to 4 minutes longer.
Cook green beans in 1 inch of boiling, salted water, covered, for 4-5 minutes, then drain. They should be bright green and still crisp. Return pan to heat and toss beans with oil and butter. Season with a little salt, transfer to a serving plate and garnish with the toasted almonds.
To serve, put the green beans alonsdie the spiced snapper topeed with a generous serving of salsa.
Buffalo Taco Salad


Ingredients:
Buffalo Style Beef Tacos, rotini pasta, grape tomatoes, scallions, white shoepeg corn, cheese

Directions:
Prepare taco meat according to the recipe. Refrigerate. You need it to be cold.
Prepare pasta according to package directions; cool.
In a bowl, add taco meat, grape tomatoes, scallions, corn, and cheese crumbles. Stir to combine. Add in cold pasta.
In seperate bowl, combine Western salad dressing and the hot sauce. Taste to see if you need more hot sauce. Add if needed.
Pour dressing mixture over pasta mixture. Stir well to combine.
Refrigerate at least 2 hours to allow flavors to blend.
Grilled Ham and Cheese With a Twist
Category: main-dish
By Megan Nystrom Swanson

Mango chutney adds a delicious twist to a grilled ham and cheese sandwich.

Ingredients:
¼ cup mango chutney
4 slices crusty bread, cut diagonally from a large loaf
6 slices black forest ham
4 slices white Cheddar cheese
2 tablespoons butter, softened

Directions:
Spread chutney onto two slices of bread. Place three slices of ham on top of each piece of bread followed by two slices of Cheddar cheese. Place the remaining slices of bread on top of the cheese, then butter the outsides of the sandwiches on both sides. Cook in a large skillet over medium heat until golden brown, then flip over, and continue cooking until cheese is melted and sandwiches are golden brown on the other side, 2 to 3 minutes per side.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 sandwiches

Calories: 522.8
Fat: 34.9 g
Saturated fat: 19.6 g
Carbohydrates: 35.9 g
Sugars: 0.3 g
Dietary fiber: 1.6 g
Protein: 17.9 g
Cholesterol: 90 mg
Sodium: 989.9 mg
Hot and Spicy Peanuts


Ingredients:
unsalted peanuts, chili powder

Directions:
In a skillet, heat oil over medium heat. Stir in the peanuts, chili powder, and red pepper.
Cook and stir for 2 minutes or until peanuts are warm. Drain well on paper towels.
Sprinkle garlic salt over peanuts and toss to combine. Cool completely.
May be stored in a tightly covered container at room temperature.
Apple Clementine Chutney


Ingredients:
gala apples, clementine, rice vinegar, light brown sugar, lemon zest, cinnamon, garlic cloves, red pepper flakes

Directions:
Add all ingredients to sauce pan.
Bring to a boil.
Reduce heat and simmer for 30 minutes or until the mixture thickens.
Use potato masher and mash after 15 minutes (optional].
Refrigerate over night.
Hamburg Eggplant Casserole


Ingredients:
ground beef, onion, celery, green pepper, tomato paste, butter, eggplant, American cheese

Directions:
chop onion., chop bell pepper, chop celery., saute in butter, add ground beef., and brown, add small can tomato paste., peel eggplant, slice about 3/4 inch thick, alternate layers of raw eggplant and meat mixture starting  with meat., make layers of meat scant, top with grated cheese, the recipe says cheese slices, bake covered  at 350  for 30 minutes.
Spinach and Feta Cheese Stuffed Flank Steak


Ingredients:
frozen spinach, feta cheese, milk

Directions:
Prehat oven to 325.
Mix together in small bowl feta cheese, cooked spinach, diced red peppers, and milk.
Fold flank steak strip into rounded steak, leaving a small hole in the middle.
Stuff feta cheese mixture into hole in the middle of each steak.  Hold steak in rounded position by placing toothpick in steak.
Place steaks in roasting pan (without rack] and cover with foil.
Bake in oven for  30-45 mins (depending on desired doneness], turning once, and removing cover with 10 mins left to cook.
Remove from oven.
Sprinkle with salt and pepper, just before serving.
NOTE: These can also be cooked on the grill: Grill over med heat for 10-15 mins per side.
Kate's Peanut Butter White Bean Bars Sweetened With Honey


Ingredients:
great northern beans, peanut butter, honey, butter, baking soda, vanilla extract, extra-large eggs, chocolate chips, kosher salt

Directions:
Preheat oven to 350F degrees. Generously grease 7" by 7" baking pan.
In food processor, place 1 1/2 cups great northern beans, 1 cup peanut butter, 2 tablespoons honey, baking soda, and vanilla and puree until completely smooth.
Taste and add additional honey, one tablespoon at a time, pureeing and taste testing after each addition, as desired. Taste testing is necessary because both peanut butter and honey vary in sweetness. (I use only 2 tablespoons of honey because I prefer my bars to strongly taste of peanut butter.] Mixture should taste like rich peanut butter and not taste like great northern beans, honey, or overly sweet. Allow food processor to blend for 3 to 5 minutes without stop to emulsify.
Pour batter into deep bowl. Add eggs and combine with electric mixer. Add chocolate chips and combine with mixer.
Pour batter into greased baking pan. Evenly sprinkle kosher salt over top of batter. Bake until slightly firm on top and edges pull away from the sides of the pan for 20 to 25 minutes.
Allow to cool slightly and cut into 8 pieces. Eat while warm. Store in refrigerator or freeze. Peanut Butter Bars are still delicious when they are eaten slightly cold.
Easy Tuna Pasta Salad
Category: salad
By Matthew Francis

A simple tuna pasta salad with bright flavors.

Ingredients:
1 (16 ounce) package cavatappi (corkscrew macaroni)
1 cup mayonnaise
3 tablespoons lemon juice
2 tablespoons honey
½ tablespoon garlic powder
salt and ground black pepper to taste
2 (8 ounce) cans tuna, drained
3 stalks celery, sliced
1  red onion, diced
1 cup peas
¼ cup chopped fresh parsley
½ cup chopped green olives
1 teaspoon lemon juice, or to taste
4  hard-boiled eggs, halved

Directions:
Bring a large pot of lightly salted water to a boil; cook cavatappi at a boil until tender yet firm to the bite, 9 to 10 minutes. Drain and transfer to a large bowl. Whisk mayonnaise, 3 tablespoons lemon juice, honey, garlic powder, salt, and pepper for dressing together in a medium bowl. Set aside. Stir tuna, celery, onion, peas, parsley, olives, and 1 teaspoon lemon juice into pasta. Pour dressing over salad, toss until coated, and add hard-boiled eggs on top. Serve.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 servings

Calories: 557.1
Fat: 27.2 g
Saturated fat: 4.4 g
Carbohydrates: 53.6 g
Sugars: 6.9 g
Dietary fiber: 3.6 g
Protein: 26.4 g
Cholesterol: 133.5 mg
Sodium: 512.5 mg
Low Sugar Carrot Cake


Ingredients:
all-purpose flour, sugar, Sweet 'n Low, baking soda, cinnamon, salt, eggs, light cream cheese, fat free cream cheese, powdered sugar, skim milk, vanilla extract, Sweet 'n Low

Directions:
Preheat oven to 350F.
Spray 9x13 pan with cooking spray; set aside.
Into large bowl, sift together flour, 1/4 cup plus 2 tbsp sugar, 1 packet Sweet'N Low, baking soda, cinnamon, and salt.
In medium bowl, combine apple juice, oil, and egg yolks.
Stir liquid ingredients into dry ingredients and mix well.
In large metal bowl with mixer at high speed, beat egg whites until soft peaks form.
Gradually add remaining 2 tbsp sugar, continuing to beat until stiff; fold into batter.
Pour into prepared pan.
Bake 30 minutes or until toothpick inserted in the middle comes out clean.
Cool on wire rack.
Prepare frosting: In medium bowl with mixer at medium speed, beat cream cheese gradually adding powdered sugar, milk, vanilla, and 2 packets Sweet'N Low, until smooth and fluffy.
Spread over cooled cake.
Centerpiece Potato Rolls Bread Machine


Ingredients:
sugar, fast rising yeast, bread flour, salt, water, milk, butter, egg

Directions:
In a small mixing bowl, combine, water,milk, butter & instant potato flakes, heat in microwave for one minute.
When cooled, add 1 slightly beaten egg, then place ingrediens in bread machine.
Put sugar & bread flour on top of liquid ingredients and make a well in the center then add yeast. Sprinkle salt at outer edges, being careful not to touch yeast.
Select dough cycle.
When dough cycle is done, punch dough down, divide into 12 equal pieces, roll into snake/roll pieces. Coil each rope to make a snail shape and arrange rolls in a circle on a large greased baking sheet with sides barely touching.
Leave room for your centerpiece in the center ( usually 8-10"], cover rolls with a hot towel and allow to raise for about 25-45 minutes.
Bake at 375 degrees, remove from sheet, coat with butter,cool and serve.
Chinese Chicken Curry


Ingredients:
garlic cloves, onions, chicken breasts, curry powder, sugar, salt, soy sauce, water, cornstarch paste

Directions:
Heat 2 Tbsp oil in heavy pot over high heat for about 30 seconds. Add garlic and fry until brown. Add onions and stir-fry for another 3 minutes.
Remove onions and set aside.
Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water.  Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes.
Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.
English Cottage Pie With Cheddar and Parsnip Mash


Ingredients:
onion, carrot, beef mince, tomato puree, Worcestershire sauce, fresh thyme leaves, floury potatoes, parsnips, 1% low-fat milk, nutmeg, cheddar cheese

Directions:
Preheat the oven to 180ºC/fan160ºC/gas 4.
Heat the oil in a pan over medium heat and add the onion and carrot and cook, stirring for 5 minutes.
Add the mince, turning the heat up and cook for 5 minutes until it is completely browned; Add the tomato puree, stir for 1 minute and add the beef stock, Worcestershire sauce and thyme.
Bring it to the boil, cover and simmer for 20 minutes; Uncover and cook for a further 5-10 minutes until most of the liquid has been absorbed; Check the seasoning and then spoon into a 2 litre ovenproof dish.
For the mash, cut the parsnips and potatoes into medium sized pieces and put into a large pan of cold salted water; Bring to the boil and simmer for 15 minutes or until tender; Drain and return to the pan for 30 seconds to get rid of any excess moisture; Mash with the milk and nutmeg, season and set aside.
Spoon the mash onto the mince; Rough it up with a fork and sprinkle with the cheese.
Bake for 25 minutes, until the mash is golden and crisp in places.
Pasta Tutto Giardino


Ingredients:
onions, minced garlic cloves, carrot, olive oil, red bell peppers, green bell pepper, zucchini, fresh basil, dry basil, fresh marjoram, dried marjoram, oregano, dry white wine, butter, flour, milk, cooked pasta, diced tomato

Directions:
Sauté onion, garlic& carrots in oil till onion is translucent.
Add peppers, mushrooms, zucchini, all herbs, and salt& pepper to taste and cook for 2 minutes.
Stir in wine, cover, and cook about 10 minutes until veggies are tender.
Melt butter in a small saucepan and whisk in flour.
Cook for 1-2 minutes then add milk gradually.
Stir constantly.
Cook till thickened; set aside.
Add tomatoes to veggies and cook 2 minutes.
Add the butter/flour mix.
Serve over pasta.
Nutter Butter Cookies


Ingredients:
shortening, sugar, egg, salt, creamy peanut butter, Quaker Oats, flour, creamy peanut butter, powdered sugar

Directions:
Preheat the oven to 325 degrees F.
In a large bowl, cream together the shortening and the sugar with an electric mixer.
Add the egg, salt and peanut butter and beat until well blended.
Put the oats in a blender or a food processor and grind away until they are almost as finely ground as flour.
Add the oats and the flour to the mixture and blend well.
Pinch out small portions of the dough and roll into 1 inch balls in the palm of your hand.
Press these flat on an ungreased cookie sheet so that they form 2 inch circles.
Bake for 8 to 10 minutes, until light brown around the edges.
While the cookies are baking, combine the filling ingredients in a small bowl.
When the cookies have cooled down, use a butter knife to spread a thin layer of filling on the flat side of a cookie and then press another one on top.
Repeat till all the cookies and the filling are use up.
Banana Cream Dessert


Ingredients:
graham cracker crumbs, honey, fat-free vanilla pudding, nonfat milk, cream cheese, sugar, bananas, coconut, light non-dairy whipped topping, walnuts

Directions:
Using a fork, combine graham cracker crumbs and honey in a small mixing bowl. Press into the bottom of a 13 x 9 x 2 inch pan.
In a medium bowl, whisk together the instant vanilla pudding and milk until thickened, about 90 seconds; set aside.
In another bowl, beat together cream cheese and sugar using a mixer on low speed.
Using a rubber spatula, fold in the pudding until blended.
Spread pudding mixture over graham cracker crust. Arrange bananas on top of pudding mixture; sprinkle with coconut.  Spread on nondairy whipped topping; sprinkle on nuts.
Cover and chill at least two hours.
Raw Applesauce


Ingredients:
apples, lemon juice, cinnamon

Directions:
Place all ingredients in food processor., Process for 2-3 minutes, stopping as necessary to scrape sauce down the sides., Serve.
Minestrone Soup (Crock Pot / Slow Cooker)


Ingredients:
beef shank, beef stew meat, water, onion, salt, thyme, parsley, black pepper, tomatoes, zucchini, garbanzo beans, cabbage, parmesan cheese

Directions:
"In a crock pot, combine beef with water, onion, salt, thyme, parsley, pepper, and tomatoes. Cover and cook on low for 7 to 9 hours. Remove beef bones (if using beef shank]; cut up meat and return to pot. Turn control to high. Add zucchini, beans, cabbage, and macaroni. Cover and cook on high for 30-45 minutes or until the macaroni/vegetables are tender. Sprinkle with cheese."
Sweet and Salty Kettle Corn (Rachael Ray)


Ingredients:
sugar, coarse salt

Directions:
In a large pot with a tight-fitting lid, heat the oil over medium-high heat., Add the popcorn., When the oil sizzles, sprinkle the sugar over the kernels., Cover and shake the pan until the popping slows down, about 3 minutes., Remove from the heat and toss with the salt.
Energy Balls
Category: appetizers-and-snacks
By Tamsz

A healthy pick-me-up snack on the run. Healthy enough for the kids, too!

Ingredients:
¾ cup rolled oats
½ cup peanut butter
⅓ cup honey
⅓ cup cocoa powder
⅓ cup shredded coconut
¼ cup wheat germ
2 teaspoons vanilla extract
1 pinch ground cinnamon

Directions:
Mix oats, peanut butter, honey, cocoa powder, coconut, wheat germ, vanilla extract, and cinnamon together in a bowl. Roll oat mixture into ping pong-sized balls. Place in a container and store in refrigerator.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 dozen energy balls

Calories: 144.3
Fat: 8 g
Saturated fat: 2.9 g
Carbohydrates: 16.6 g
Sugars: 9.1 g
Dietary fiber: 2.7 g
Protein: 4.6 g
Sodium: 51.8 mg
Whipped Cream Biscuits


Ingredients:
Bisquick baking mix, heavy whipping cream

Directions:
Mix ingredients together with a fork just until moistened., Drop by tablespoons onto sprayed cookie sheet., Bake in preheated oven at 450 degrees for 10- 12 minutes.
Birthday Cake Mimosas


Ingredients:
vodka, ice cream

Directions:
Dip a champagne flute into icing, and rim the glass with sprinkles., Add 1½ ounces of vodka., Add one scoop of birthday cake ice cream., Top off with sparkling rosé., Add a pretty straw and enjoy.
Nuttin' Honey Peas


Ingredients:
butter, honey, pecans

Directions:
Cook peas according to package directions just until tender, but not mooooooooshy.
Meanwhile, in skillet, melt butter.
Stir honey into butter.
Drain cooked peas and transfer to preheated serving dish.
Salt& pepper according to your taste.
Pour honey butter over top.
Sprinkle with chopped pecans.
Toss lightly and serve immediately.
This does not reheat well-- the sauce develops an off color.
Tastes fine, looks funky.
Sugar Free Lemon Lime " Soda Pop " for Kids


Ingredients:
fresh lemon juice, lime juice

Directions:
Pour lemon and lime juices into a glass. Add apple juice concentrate., Add club soda and ice. Stir.
Poached Fish in Shrimp Sauce


Ingredients:
milk, salt, black pepper, shrimp, margarine, flour, salt, black pepper, sweet paprika, parsley flakes, half-and-half, mushrooms

Directions:
Sauce:Melt margarine in a saucepan over low heat.
Stir in flour then gradually add the half and half.
Cook over medium heat until thickened, stirring constantly.
Add remaining ingredients and simmer over very low heat while preparing fish.
Fish:Roll up each fillet from the larger end and secure with a toothpick and place in a glass 9 x 13 baking dish.
Add milk, salt, and pepper to the fish.
Cover with waxed paper and microwave for 3 minutes on full power.
Remove fillets from baking dish, discard liquid and then put the fish back into the dish.
Pour hot shrimp sauce over the fish and bake for 15 minutes at 350 degees.
Low Fat Bechamel Sauce


Ingredients:
cornstarch, low-fat milk, cloves, onion, bay leaf

Directions:
Whisk cornstarch and 1/2 cup of milk in a nonstick pan until smooth. Whisk in the remaining 1 cup of milk. Stick the cloves into the onion and add onion and bay leaf to the pan.
Cook over low heat, stirring frequently, for 12 minutes or until the mixture is hot and well infused with the bay leaf and onion.
Raise heat to medium, let simmer for 5 minutes, stirring constantly. Season with salt and pepper.
Remove from heat, push through a sieve into a bowl.
Green Beans with Tahini and Garlic


Ingredients:
green beans, salt, olive oil, mustard seeds, garlic, ginger, tahini, cilantro, black pepper, cayenne pepper, fresh lemon juice

Directions:
Cut beans 1 inch long., Steam until crisp and tender, about 6-8 minutes., Heat oil in a skillet on medium heat and add mustard seeds., When they pop, turn heat low and add garlic and ginger., Add rest of ingredients., Mix well and heat through., Serve warm, not hot.
Jelly-Centered Sugar Cookies


Ingredients:
flour, baking powder, salt, butter, sugar, eggs, milk, lemon juice, granulated sugar

Directions:
Sift first three ingredients together.
Cream butter and sugar together until fluffy' add eggs, milk and lemon juice.
Blend well and add flour mixture; mix until fully incorporated.
Chill.
Preheat oven to 350F and lightly grease cookie sheets.
Place half the dough on a well-floured board and roll to 1/8" thickness.
Cut with a 2" round cookie cutter and place on prepared cookie sheet.
Place a teaspoonful of jelly or jam in the center of each cookie.
Roll remaining dough to the same thickness and cut with the same cookie cutter.
Place a layer of dough over each jelly filled cookie and press the edges of the cookie with a fork to seal in the jelly.
Sprinkle lightly with sugar and bake for about 15 minutes or until golden.
Crusty Oven-Fried Fish


Ingredients:
olive oil, parmesan cheese, dried oregano leaves, plain flour, eggs, lemon

Directions:
Preheat oven to 180 degrees Celsius.
Combine breadcrumbs, Parmesan and oregano on a large plate, and place flour and egg in separate bowls.
Dip fish, one piece at a time, into flour; shake off excess.  Then dip into egg to coat lightly, and coat well with breadcrumb mixture.  Repeat with other pieces of fish.
Place fish on a plate, cover with plastic wrap, and chill for 15 minutes.
While fish is chilling, place oil in a large roasting pan in oven and heat until a cube of bread turns golden brown in 20 seconds.
Carefully place fish into hot oil in pan in oven.  Cook for approximately 3 minutes, then turn fish carefully.  Cook further 3-4 minutes until golden brown.
Remove pan from oven and transfer fish to paper towel to drain.
Serve with a salad and lemon wedges.
Pete De Soeur (Nuns Farts)


Ingredients:
light brown sugar, cinnamon, salted butter

Directions:
-Pre-heat oven to 375.
-Roll your room temperature dough to less then 1/2 inch thickness into a rectangular shape.
-With a spoon, spread 2 tbsp of butter evenly over dough.
-Evenly cover the butter with brown sugar leaving a little room around the edges of the dough.
-Sprinkle cinnamon over brown sugar.
-Tightly roll up the dough and seal the seam with your left over butter.
-Trim ends off and cut rolled dough about 1/2 in thick and lay flat on sprayed cookie sheet.
-Bake for about 12 min or until brown sugar is caramelized.
-Lay waxed paper on your work surface.
-Once out of the oven, wait about 5 min then gently remove from pan and place them onto the waxed paper.
-Let cool completely - about 10 minute.
-These can be frozen for future use for up to a month.
Crock Pot Chicken and Mushrooms


Ingredients:
skinless chicken breasts, salt, pepper, lemon pepper, paprika, sour cream, fresh mushrooms, white wine, chicken broth

Directions:
After removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper, and paprika, then place in the crock pot.
Mix together the remaining ingredients and pour over the chicken pieces.
Cook on low 6-8 hours. Serve over rice or egg noodles.
Baked Cajun Ranch Potato Chips


Ingredients:
dill, potatoes

Directions:
Preheat oven to 450°F., Mix all the ingredients together., Spread the seasoned potato slices on a baking pan., Bake for 15-20 minutes or until chips are golden-brown and crispy., Enjoy!
Lovely Summer Chicken


Ingredients:
boneless skinless chicken breasts, roma tomato, onion, fresh thyme, bacon, white wine, black pepper, seasoning salt

Directions:
Place chicken on the bottom of a small oven proof dish.
Cover chicken with remaining ingredients.  Make sure the bacon is on the top.
Cover and cook at 400°F for 30 minutes, then an additional 15 minutes uncovered or until bacon is crispy.
Singapore Noodles


Ingredients:
ground pork, garlic cloves, ground ginger, cayenne, curry powder, green onion, oyster sauce, soy sauce, spaghetti

Directions:
In a wok or large frying pan, scramble-fry pork with garlic, ginger, cayenne, curry, and green onion.  (If you're not using lean meat, you may want to partially cook the meat by itself and then drain most of the fat before adding the other ingredients.].
Meanwhile, cook spaghetti according to package instructions.
Add oyster sauce and soy sauce to meat mixture and toss well to mix thoroughly.
Drain spaghetti and add to meat.  Toss to mix and serve.