xiaoxl/recipe_data huggingface dataset:
Grilled Bacon Potato Salad


Ingredients:
potatoes, lemon juice, green onions, celery, bacon, mayonnaise, white vinegar, sugar, ground mustard, salt, pepper

Directions:
Boil unpeeled potatoes until almost tender but not crumbling.  Cook and crumble bacon; chop onions and celery.  Cut potatoes into thick slices.
In large bowl, gently mix together potatoes, lemon juice, onions and celery.
In separate bowl, combine remaining ingredients.  Pour over potatoes and mix well.
Turn mixture into aluminum foil pan (8x8].  Cover with foil and grill on medium heat for 20 minutes.  Be careful of steam when you remove the foil to serve.
Nutmeg Feathercake


Ingredients:
flour, nutmeg, baking soda, baking powder, salt, butter, shortening, brown sugar, vanilla, eggs, buttermilk, butter, brown sugar, coconut, vanilla

Directions:
Mix dry ingredients.
In a separate bowl cream butter, shortening vanilla and eggs. Beat for 1 minute.
Add dry ingredients, alternating with buttermilk.
Grease and flour a 13 X 9" pan.
Pour in mixture and bake at 350°F for 30 minutes.
Meanwhile to make frosting mix all frosting ingredients together and set aside.
After the cake has baked for 30 minutes, remove and cover the cake with frosting, spreading to all sides.
Return to oven and turn onto broil.  Stand by for 1-2 minutes till the frosting in brown.
Banana Muffins (Low Fat)


Ingredients:
whole wheat flour, white flour, sugar, baking powder, baking soda, salt, cinnamon, Egg Beaters egg substitute, bananas, skim milk, light corn syrup

Directions:
Spray 16 muffin cups with nonfat cooking spray.
In a medium bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon.
In a large bowl, using a wire whisk, beat Egg Beaters.
Stir in mashed bananas, milk and corn syrup.
Add flour mixture; stir until blended. Spoon into muffin cups.
Bake at 400°F for 22-25 minutes. Cool 5 minutes in pan. Per sugar serving: 148 cal., 0.6g fat (4%], 0mg chol., 1g fiber, 4g pro., 33g carb., 117mg sod. Per W&L serving: 132 cal., 29g carb. Butter Busters by Pam Mycoskie.
Red Velvet Enchilada Sauce


Ingredients:
garlic, yellow onion, olive oil, water, tomatoes, chipotle chiles in adobo, dried thyme, heavy cream, salt

Directions:
Cut the very top of the head of garlic off to just expose the tops of the garlic cloves.
Place the head of garlic and the half onion on a large piece of tin foil and drizzle with oil.
Seal the top of the foil so that the garlic and onion are a little packet
Roast the onion and garlic for 45 minutes at 375 degrees.
Cut the tomatoes in half and place in a pot with the water.
Squeeze as much of the softened garlic into the pot, and add the onion and thyme to the pot as well.
Simmer for 45 minutes partially covered.
Let the mixture cool down a bit, and then put everything from the pot in a food processor or blender with the chipotle chilis and the adobo.
Process until smooth and return to the pot.
Mix the heavy cream or rice milk into the sauce and simmer for 3-4 minutes.
Enjoy!
Mamacita's Mexican Rice
Category: side-dish
By Armi

My mother-in-law gave me this basic Mexican rice recipe that I've updated. Here it is.

Ingredients:
1 cup long-grain white rice
1 tablespoon vegetable oil
1  onion, minced
1 clove garlic, minced
1 ½ cups chicken broth
1  tomato, seeded and diced
½ teaspoon ground cumin
½ teaspoon Spanish saffron
salt and ground black pepper to taste
¼ cup frozen peas and carrots, thawed
1 sprig fresh cilantro  (Optional)

Directions:
Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes. Stir peas and carrots into cooked rice; garnish with cilantro.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 156.3
Fat: 2.7 g
Saturated fat: 0.4 g
Carbohydrates: 29.6 g
Sugars: 1.4 g
Dietary fiber: 1.2 g
Protein: 3.2 g
Sodium: 34.1 mg
Flax and Sunflower Seed Bread
Category: bread
By Erna Walmsley

This is a great bread for seed lovers, one of the tastiest I've tried.

Ingredients:
1 ⅓ cups water
2 tablespoons butter, softened
3 tablespoons honey
1 ½ cups bread flour
1 ⅓ cups whole wheat bread flour
1 teaspoon salt
1 teaspoon active dry yeast
½ cup flax seeds
½ cup sunflower seeds

Directions:
Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select Basic White Cycle; press Start. Add the sunflower seeds when the alert sounds during the Knead Cycle.

Prep time: 10 mins
Cook time: 30 mins
Total time: 3 hrs
Yields: 1 - 1 1/2 pound loaf

Calories: 140.3
Fat: 4.2 g
Saturated fat: 1.2 g
Carbohydrates: 22.7 g
Sugars: 3.6 g
Dietary fiber: 3.1 g
Protein: 4.2 g
Cholesterol: 4.1 mg
Sodium: 168.6 mg
Spicy Apple Dip


Ingredients:
cream cheese, ground mustard, pepper

Directions:
Place cream cheese on a serving plate.
In a small bowl, combine the jelly, preserves, horseradish, mustard and pepper until blended.
Pour over cream cheese.
erve with crackers or cookies.
Leabelle's Sugar Crinkles


Ingredients:
sugar, brown sugar, vanilla, eggs, flour, cream of tartar, baking soda, salt

Directions:
In a large bowl cream together Crisco, sugars, vanilla and eggs.
Sift in dry ingredients into creamed ingredients; mix well.
Roll into walnut-sized balls; dip into plain or colored sugars; place on ungreased cookie sheet.
Bake at 350° for 8 to 10 minutes; cool on wire racks.
Notes: Dip rolled dough half in red and half in green sugars for a bi-color cookie!
Butternut Squash Fries
Category: side-dish
By CMOYA40

These butternut squash fries are nutritious and tasty! They taste like sweet potato fries but better.

Ingredients:
1 (2 pound) butternut squash, halved and seeded
salt to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt. Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 102.2
Fat: 0.2 g
Carbohydrates: 26.5 g
Sugars: 5 g
Dietary fiber: 4.5 g
Protein: 2.3 g
Sodium: 9.1 mg
Cucumber Chicken Pitas


Ingredients:
plain yogurt, cucumber, dried dill weed, dried mint, lettuce leaves, chicken breasts, tomatoes, feta cheese

Directions:
For dressing, in a small mixing bowl stir together yogurt, cucumber, dillweed, and mint.
Set aside.
For each sandwich, place a pita bread round on a plate.
Top with lettuce, chicken, tomato, and feta cheese.
Spoon dressing on top.
Roll up the pita bread.
Secure with wooden toothpicks.
Serve immediately.
Sour Cherry Crumb Cake


Ingredients:
butter, all-purpose flour, demerara sugar, sea salt, ground cinnamon, all-purpose flour, baking powder, sea salt, butter, sugar, eggs, vanilla extract, buttermilk, sour cherries, sour cherries

Directions:
For the topping stir together butter, flour, sugar, sea salt, and cinnamon. Mix using your hands or a wooden spoon until medium to large clumps form. Set aside.
For the cake whisk together flour, baking powder, and sea salt in a bowl.
With a mixer, cream butter and sugar in another bowl until pale and fluffy. Beat in eggs and vanilla.
Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined.
Pour into a 23 cm square baking dish lined with parchment paper, and smooth with a spatula. Top with cherries, and sprinkle with crumb topping.
Bake in the oven at 180°C for 1 hour until golden and a tester inserted into center comes out clean. Let cool before cutting.
Orzo Garden Medley


Ingredients:
chicken broth, orzo pasta, extra virgin olive oil, red bell pepper, green bell pepper, carrot, zucchini, garlic cloves, pepper, thyme, parmesan cheese

Directions:
In a large saucepan, bring 4 cups of broth to a boil, cook orzo over medium heat for about 10 minutes.
In a large skillet, add oil and all the veggies, garlic and spices, sauté for a couple of minutes, add 1/2 cup of broth and cook about 4 minutes.
Drain orzo, place in a serving bowl and add in veggies and toss to combine.
Sprinkle grated cheese on top, optional.
Note: to make this a vegetarian dish, substitute the chicken broth for a veg broth.
Homemade Buttermilk
Category: everyday-cooking
By noubeh

When you need a buttermilk substitute for a recipe, you can make your own. I use this when making my Irish soda bread.

Ingredients:
1 cup milk
1 tablespoon lemon juice

Directions:
Pour milk into a bowl; add lemon juice and stir to combine. Let sit for 5 minutes. Use immediately.

Prep time: 5 mins
Total time: 10 mins
Yields: 1 cup

Calories: 123.3
Fat: 4.8 g
Saturated fat: 3.1 g
Carbohydrates: 11.9 g
Sugars: 11.5 g
Protein: 8.1 g
Cholesterol: 19.5 mg
Sodium: 100.1 mg
Food Processor Pie Crust


Ingredients:
flour, salt, shortening

Directions:
Mix flour and salt in food processor.
Add shortening and mix until shortening is cut into pea size pieces.
While pulsing the food processor, drizzle in a tablespoon of water at a time, just until the dough forms a ball.
The amount of water will vary each time.
Place dough onto flour covered surface.
Cut dough in half and roll into 2 circles.
Place in pie plate and fill with your favorite pie filling and bake as directed.
For a pre-baked pie shell- prick the bottom with a fork and bake for 9-12 minutes at 450.
This makes one double crust pie or 2 pie shells.
Karen's Salmon Salad
Category: salad
By KAREN325

This dish makes a great summer meal. Cool and refreshing, just add bread and your favorite sorbet for dessert. Sit back, relax and enjoy!!!

Ingredients:
1 (16 ounce) package elbow macaroni
2  ripe tomatoes, diced
4  green onions, chopped
2  dill pickles, diced
1 (14.75 ounce) can salmon, drained
½ cup mayonnaise
salt and pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. When pasta has come to room temperature, combine it with tomatoes, green onions, pickles, salmon, mayonnaise, salt and pepper in a large bowl and mix well. Chill before serving.

Prep time: 15 mins
Total time: 1 hr
Yields: 8 servings

Calories: 416.5
Fat: 16.1 g
Saturated fat: 2.7 g
Carbohydrates: 46.1 g
Sugars: 2.1 g
Dietary fiber: 3.3 g
Protein: 20.8 g
Cholesterol: 27.9 mg
Sodium: 476.4 mg
Chicken Egg Pie


Ingredients:
cheddar cheese, bacon, cooked ham, eggs, milk

Directions:
Unroll crescent dough; separate into triangles.
Arrange in a greased 9 inch pie plate, forming crust; seal seams and perforations.
Sprinkle with 1 cup cheese, bacon and ham.
In a bowl, beat eggs, milk, salt and pepper.
Pour over the ham.
Sprinkle with remaining cheese.
Cover edges of crust loosely with foil.
Bake at 350° for 20 to 25 minutes.
Remove foil.
Bake 20 minutes longer or until a knife inserted comes out clean.
Spinach & Cheddar Stuffed Chicken Breast in Creamy Gravy


Ingredients:
boneless skinless chicken breasts, spinach, extra-sharp cheddar cheese, onion, seasoning salt, onion powder, oregano, butter

Directions:
Preheat Oven to 365.
Thaw and Clean Chicken Breast Removing Any Excess Fat.
Slice Chicken Breast Horizontally (Flat on Cutting Board] through the Center Creating a Pocket for Stuffing.
Chop Desired Amount of Onions. approximately 1/4 to 1/2 of Onion.
Sautee Onions in 2 tablespoons of vegetable oil. Sprinkle salt & pepper to taste over onions while sauteeing. (If any oil left after sauteeing, save it for gravy].
Boil Spinach in pot of approximately 1/3 cup of water and 1 tablespoon of butter until most of water has boiled off. (Spinkle salt to taste in spinach].
Pour just enough vegetable oil to cover the bottom of oven baking pan and place chicken breasts in baking pan.
Season chicken breasts on both sides with Seasoning Salt, Onion Powder and Oregano. Do not season inside pocket of chicken.
Open flap to reveal inside pocket of chicken. Place a layer of cheddar cheese first. Then place a layer of the Sauteed Onions. Next a layer of Cooked Spinach. Finally sprinkle salt to taste over last layer of spinach.
Close the flap as well as possible. It may not close completely depending on how much you stuffed it. It is fine if its still open a bit.
Place in oven uncovered for 35-45 minutes.
While chicken is cooking in oven, prepare package of chicken gravy according to package ingredients. If you have any oil left from sauteeing the onions, pour up to 2 teaspoons of the oil in the gravy for more flavorful taste.] During this time you can also make the mashed potatoes I suggested.
When chicken is finished in oven, Pour desired amount of gravy over the chicken and enjoy! (Gravy can also be used for mashed potatoes].
Cheryl's Crustless Pumpkin Pie = 1 Ww Point


Ingredients:
canned pumpkin, fat free egg substitute, Bisquick reduced-fat baking mix, Splenda granular, pumpkin pie spice, vanilla extract

Directions:
Preheat oven to 350 degrees.
Spray a 9-inch pie baking dish with non-stick spray.
Combine all ingredients in a blender container. Process until smooth, scraping down sides as needed.
Pour into the prepared baking dish.
Bake for 55 minutes or untl knife inserted near center tests clean.
Cool on wire rack.
Refrigerate until chilled, about 3 hours.
Crispy Soy Roasted Kale Chips


Ingredients:
low sodium soy sauce, kale leaves

Directions:
Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
Whisk the sesame oil and soy sauce together in a large bowl until the mixture looks creamy. Add the kale and toss to coat.
Lay about half of the kale out on both baking sheets in a single layer, leaving a little room between leaves. You will need to bake them in batches. Bake in the middle of the oven 6 for 7 minutes, then rotate the sheets and bake until the kale is crispy, another 6 to 7 minutes. Gently transfer it to a platter to cool. Repeat for the remaining kale. Serve once cooled.
Tasty Low-Fat Stir-Fry Sauce


Ingredients:
oyster sauce, honey, low sodium soy sauce

Directions:
Mix up your sauce ingredients, Add it to the stir-fry for the last minute of cooking.
Chex Mix My Way


Ingredients:
butter, Worcestershire sauce

Directions:
Combine melted butter, seasoned salt and Worcestershire sauce., Place cereal, nuts and pretzels in a roasting pan., Pour butter mixture over cereal mixture stirring constantly to coat., Place in preheated 250°F oven and bake for 1 hour, stirring every 15 minutes., Cool and store in an airtight container or resealable plastic bag.
Lamb Meatball Curry


Ingredients:
lamb mince, garlic clove, light coconut milk, kumara, green beans

Directions:
Combine mince and garlic in a medium bowl and season with salt and pepper and mix well.
Roll level tablespoons of mince mixture into balls.
Heat oil in a large deep grying pan over high heat and add meatballs and cook and turn for about 5 minutes or until browned all over and remove from the pan.
Add onion to pan and cook and stir over moderate heat for 5 minutes or until soft and then add curry paste and cook and stir for 1 minute or until fragrant.
Stir in stock and coconut milk and bring to the boil and then add kumara and cover and cook over moderate heat for 10 minutes.
Return meatballs to pan and add beans and cook curry covered for 10-15 minutes or until kumara is tender and meatballs are cooked.
Spoon rice into shallow serving bowls and top with meatball curry and serve with the pappadums.
Emeril's Stewed Black-Eyed Peas


Ingredients:
ham hocks, ham, sausage, yellow onion, green bell pepper, garlic, salt, fresh ground black pepper, cayenne, bay leaves, black-eyed peas, flat leaf parsley

Directions:
With a sharp knife score the fat on the ham hocks 1/4-inch deep.
Heat the vegetable oil in a large heavy stockpot over medium high heat.
Add the tasso and cook, stirring often, until heated through, about 3 minutes.
Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes.
Add the ham hocks, garlic, salt, pepper, cayenne, and bay leaves.
Cook, stirring often for 2 minutes.
Add the black-eyed peas and chicken stock.
Bring to a boil over high heat.
Reduce heat to medium low.
Simmer uncovered until the peas are tender, about 45 minutes to 1 hour, stirring often and skimming off any foam that forms.
Remove the bay leaves and discard.
Cut the meat from the hock, discarding the skin and bones.
Return meat to the pot.
Stir in the parsley.
Serve.
Portabella and Leek Roll Ups


Ingredients:
olive oil, leeks, portabella mushrooms, bok choy, mozzarella cheese, tortillas

Directions:
Preheat oven to 350 degrees.
Heat olive oil in heavy skillet.
Add leeks, portabellos, and bok choy; saute until tender.
Add dressing; mix thoroughly.
Remove from heat.
Fill tortillas with portabello mixture and cheese.
Roll up and place on cookie sheet.
Bake 10 minutes, until cheese has melted.
Slow Cooker Mac and Cheese
Category: main-dish
By Cathy P

This creamy, comforting meal takes just moments to assemble and is always a big hit. Great for large family gatherings and to take to pot luck dinners. I'm always asked for the recipe!

Ingredients:
1 (16 ounce) package elbow macaroni
½ cup butter
salt and ground black pepper to taste
1 (16 ounce) package shredded Cheddar cheese, divided
1 (5 ounce) can evaporated milk
2  eggs, well beaten
2 cups whole milk
1 (10.75 ounce) can  condensed Cheddar cheese soup (such as Campbell's®)
1 pinch paprika, or as desired  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker. Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir. Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture. Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika. Cook on Low for 3 hours.

Prep time: 15 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 25 mins
Yields: 12 servings

Calories: 431.6
Fat: 24.7 g
Saturated fat: 14.8 g
Carbohydrates: 33.9 g
Sugars: 4.7 g
Dietary fiber: 1.4 g
Protein: 17.8 g
Cholesterol: 99 mg
Sodium: 524.2 mg
Sweet and Salty Nuts


Ingredients:
butter, pecan halves, walnut pieces, granulated sugar, white corn syrup, coarse sea salt, kosher salt, fresh ground black pepper, raw sugar

Directions:
Preheat oven to 325 degrees, usung about 2 tablespoons butter, generously butter a 15x10x1-inch baking pan,set aside.
In a large bowl stir together the nuts, grandulated sugar, corn syrup, salt, and pepper until well combined; spread in prepared pan.
Bake for 25 minutes or until golden and bubbly, stirring once or twice; remove from oven; sprinkle generously with raw sugar; toss to coat.
Transfer mixture to a large piece of foil (Release foil works great], cool completly about 30 minutes; break apart to serve.
Store nuts in an airtight container at room temperature for up to 2 weeks or in freezer container in freezer up to 3 months.
Penne and Meatballs with Red Pepper Sauce


Ingredients:
ground chicken, egg, cumin, instant minced garlic, dried parsley flakes, salt, pepper, chicken broth, green onions, instant minced garlic, fat-free evaporated milk, flour, dry sherry, penne pasta

Directions:
Cook penne pasta according to package directions; drain, rinse, and keep warm.
In a bowl, combine chicken, bread crumbs, egg, cumin, garlic, parsley flakes, salt, and pepper.
Mix and shape into 1 inch meatballs.
Spray a non-stick skillet and lightly brown meatballs, about 10 minutes.
(NOTE: YOU CAN ROAST RED PEPPER IN 425F OVEN FOR 20 MINUTES IF DESIRED. REMOVE SEEDS AND SKIN BEFORE USING. THIS STEP IS OPTIONAL] Seed red pepper and quarter; place in blender with chicken broth; pulse until pepper is pureed.
Add blender contents to skillet with garlic and green onion; simmer, UNCOVERED, 15 minutes or until liquid is REDUCED BY HALF.
Remove meatballs to a plate.
In blender, combine evaporated milk and flour; buzz until blended.
Add evaporated milk to skillet and whisk until contents of skillet come to a boil; continue to cook 1-2 minutes.
Add dry sherry and hot pepper sauce if desired, and salt and pepper to taste.
Return meatballs to pan.
Serve over hot penne pasta.
Buttermilk Oatmeal Scones
Category: bread
By KaylieL

Hearty oatmeal scones that are simple and delicious!

Ingredients:
2 cups all-purpose flour
1 ¼ cups quick-cooking oats
½ cup packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup butter-flavored shortening
1 cup buttermilk
2 teaspoons vanilla extract
1 tablespoon confectioners' sugar  (Optional)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Combine flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Cut in shortening and mix until just a few chunks remain. Add buttermilk and vanilla extract; stir until combined. Shape dough into individual scones, about 3 inches across and 1 inch thick. Arrange on the prepared baking sheet. Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool for 5 minutes before lightly dusting with powdered sugar.

Prep time: 15 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 scones

Calories: 353.8
Fat: 14.8 g
Saturated fat: 3.7 g
Carbohydrates: 49.3 g
Sugars: 16.1 g
Dietary fiber: 2.4 g
Protein: 6 g
Cholesterol: 1.2 mg
Sodium: 462.1 mg
Mom's Spaghetti Sauce


Ingredients:
celery, onion, garlic, tomato paste, tomatoes, tomato sauce, ground beef, stewing beef, olive oil, black olives, bell pepper, oregano, thyme, sweet basil, rosemary, cumin, bay leaf, crushed red pepper flakes, garlic powder, onion powder, salt, black pepper

Directions:
Cut celery and onion (and bell pepper if used] as fine as you prefer.
If you like chunky style sauce make the pieces bigger, I like mine chopped fairly small.
In a large skillet, heat 1-2 tblspn of oil, when oil is hot (not smoking] add celery and stirfry.
As celery begins to clarify, add onion (and bell pepper, if used] and stirfry until it begins to glaze, add chopped garlic, stir for a short time (don't let anything begin to brown].
If using meat, add ground beef or stew beef and brown, stirring regularly, adjust heat to make sure nothing burns.
Salt and black pepper to taste.
Transfer to a larger pot (if you have a good sized pot that you can brown in, you can just start with that instead of using the skillet.].
Stir in tomato paste and cook until the color darkens.
Stir in tomatos and tomato sauce.
Add spices (Italian seasoning or individual spices] to taste.
Add 3 Bay Leaves.
Stir in mushrooms and/or black olives and crushed red pepper, if desired.
Stir in 1-2 cans of water (I use the tomato paste, tomato and tomato paste cans to get the leavings out of them.].
Adjust heat to simmer.
Let cook for at least 1 hour, longer if you can, and stir regularly.
Check spice to taste and add what you want.
You can cook this for a little while or for a longer time.
I prefer at least 2 hours to give all the spices a chance to blend well.
But it can be cooked for as little as a half hour.
If you want it to cook for a long time, monitor the thickness and add water as needed.
Don't forget to remove the Bay Leaves before serving.
Some people like to add a pinch of sugar to cut the acidity, but I believe that the Bay Leaves accomplish this and have never used sugar.
When done, serve over or mix with the cooked pasta of your choice.
Add grated parmissan if desired.
Also individuals can add crushed red pepper to their own servings, for those who like it a little spicier.
If making a baked dish such as Lasagna, Ziti, etc.
you may want to make the sauce a little thinner (add water] to start with.