xiaoxl/recipe_data huggingface dataset:
Berries With Pepper Sauce


Ingredients:
lemon, sugar, water, green peppercorn, strawberry, fresh mint leaves, half-and-half

Directions:
Finely grate peel from lemon and put into a saucepan. Squeeze juice from lemon and reserve. Add sugar and water to lemon peel and heat gently, stirring until sugar dissolves.
Bring to a boil and boil until syrup turns a light caramel color. Remove from heat and hold pan handle with a cloth as mixture will splatter. Stir in lemon and orange juices. Heat gently, stirring to dissolve caramel.
Stir in peppercorns and boil 3-4 minutes or until slightly thickened and syrupy. Allow to cool 2 minutes, then spoon hot syrup over strawberries. Garnish with mint, if desired, and serve at once with half-and-half, if desired.
Cheesy Potato and Ham Casserole


Ingredients:
butter, flour, salt, black pepper, milk, water, Velveeta cheese, potatoes, ham, butter

Directions:
Melt 6 tablespoons butter and remove from heat.
Stir in flour, salt and pepper.
Gradually stir in milk and water and cook over medium heat until thick.
Add cheese and stir until melted.
Combine potatoes and ham and add cheese sauce, stir gently, then place in greased casserole dish and set aside.
Melt butter in a skillet; add and brown bread crumbs.
Sprinkle crumbs on top of potato casserole and bake at 350° for 30 to 45 minutes.
Scalloped Potatoes and Ham


Ingredients:
butter, flour, milk, butter, onions, russet potatoes, ham, sharp cheddar cheese

Directions:
Preheat oven to 350 degrees.
Butter a baking dish.
In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute.
Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and (white] pepper and set aside.
[OPTIONAL: In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper.]
Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese
And another third of the sauce. Season with salt and pepper.
Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.
Fork your potatoes in the center to make sure they are tender. Enjoy!
Mustard Potatoes


Ingredients:
onion, butter, prepared mustard, salt, pepper, nonfat milk, potatoes

Directions:
Saute onion in butter in a skillet.  Add mustard, salt, pepper, milk, and cheese.
Place potatoes in a slow cooker.
DO NOT press down.
Pour mixture over potatoes.
Cover and cook on low for 3-4 hours.
Toss potatoes with a large spoon when ready to serve.
Key Lime Cheesecake I
Category: desserts
By BLUEKAT76

My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!

Ingredients:
1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
3  eggs
1 tablespoon grated lime zest
⅔ cup key lime juice

Directions:
Combine cookie or graham cracker crumbs with butter or margarine.  Press into bottom and partially up sides of 9 inch springform pan.  Refrigerate. In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy.  Beat in eggs one at a time, blending just until smooth.  Add key lime juice with mixer on low.  Finish mixing by hand.  Do not over beat, or cake will crack during baking.  Pour batter into prepared crust. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set.  To minimize cracking, place a shallow pan half full of hot water on lower rack during baking. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven.  Refrigerate cake overnight, and up to three days.

Yields: 1 - 9 inch cheesecake

Calories: 381.9
Fat: 27.8 g
Saturated fat: 16.7 g
Carbohydrates: 28.2 g
Sugars: 20.4 g
Dietary fiber: 0.4 g
Protein: 6.7 g
Cholesterol: 124.1 mg
Sodium: 290.1 mg
Baked Slow Cooker Chicken
Category: meat-and-poultry
By 'Cotton' Couch

Baked chicken in a slow cooker for busy people! Put the chicken on in the morning, and have golden brown baked chicken for dinner.

Ingredients:
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika

Directions:
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

Prep time: 20 mins
Cook time: 10 hrs
Total time: 10 hrs 20 mins
Yields: 6 servings

Calories: 407.8
Fat: 28.5 g
Saturated fat: 8.2 g
Carbohydrates: 0.2 g
Dietary fiber: 0.1 g
Protein: 35.2 g
Cholesterol: 141.9 mg
Sodium: 132.5 mg
Colcannon


Ingredients:
yukon gold potato, green cabbage, onion, milk, butter, cheddar cheese, hard cheese

Directions:
Boil potatoes in lightly salted water until tender.
Drain,reserving the liquid,and set them aside to cool Using the reserved potato water,boil the cabbage and onion for about 5 minutes- Drain and set aside.
When potatoes are cool enough to handle,peel and mash with milk,butter,and salt and pepper,to taste.
Add the reserved onion and cabbage mixture.
Mix 2/3 of the cheese with the potatoes and transfer to a greased casserole or shallow baking dish.
Sprinkle with remaining cheese on top.
Heat in a moderately hot oven and let cheese on top brown slightly.
BLT on a Stick
Category: appetizers-and-snacks
By Lindsey

Best. Party. Food. Ever.

Ingredients:
16  (1-inch) squares rye bread, divided
8  (1/2-inch) wedges iceberg lettuce
8 slices cooked bacon
4  grape tomatoes, halved
8  bamboo toothpicks

Directions:
Thread 1 rye bread square, lettuce wedge, bacon slice, tomato half, and 1 rye bread square onto each toothpick, respectively.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 40
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 7.6 g
Sugars: 0.8 g
Dietary fiber: 1.1 g
Protein: 1.4 g
Sodium: 94.7 mg
Beso BBQ Sauce


Ingredients:
ancho chilies, olive oil, onion, garlic clove, apple, tomato paste, apple cider vinegar, molasses, rosemary, thyme leaves, salt

Directions:
Place chilies in a saucepan, cover with water and and simmer until soft, about 20 minutes.  Drain, cool, discard stems and roughly chop chilies; set aside.
In a large saucepan, heat 2 Tbs olive oil over medium-high heat.
Add onion, garlic, jalapeno, and apple; cook until tender, about 10 minutes.
Stir in tomato paste, apple cider vinegar, molasses, rosemary, thyme, salt and reserved chilies.
Bring to a boil, remove from heat and stir in ice.
In batches, puree sauce in a blender.
Can be kept refrigerated up to 3 weeks.
The Easiest Chicken Salad


Ingredients:
celery, mayonnaise, sour cream

Directions:
Shred or dice chicken as desired., Mix with remaining ingredients., Salt and pepper to taste., Serve on crackers or in a sandwich.
Linguini and Scallops Ala Greek


Ingredients:
scallops
linguine
onion
olive oil
butter
margarine
butter
margarine
basil
garlic clove
parsley
Greek Seasoning (Spice]
feta cheese

Directions:
Heat large skillet, add olive oil, saute onions and garlic until just tender, add in frozen stir fry vegetables ( or you can dice yourself fresh veggies but this is a quick way] and saute until tender. (about 10 min].
Remove from pan into large bowl.
Add 2 Tbsp butter and  scallops into heated pan with spices, cook until scallops are opaque (about 5 minutes].
Remove and add to bowl, cover to retain heat.
Meanwhile, have a pan of water to boil, add linguini and cook as per instructions until al dente (5-8 min].
Strain and put back into pot with Tbsp butter and palmful of feta cheese, stir until blended.
Pour into bowl with scallops and vegetable and mix together.
Squeeze lemon and then sprinkle more feta to taste, or serve on side.
Dinner takes less than 30 minutes from freezer to table and yet it tastes like you worked very hard( as per my family and guests].
*Prep time is longer to julliene vegetables if not using frozen veggies.  I have done both ways, after work frozen veggies are handier.
Potato and Corn Chowder Yummm


Ingredients:
bacon, white potato, onion, garlic, chicken broth, milk, salt, green pepper, green onions, fresh parsley, cornstarch

Directions:
crisp bacon in separate pan.
In crockpot place all ingredients and cook on high for about 4 hours or adjust to your crock pots heating standards (some cook higher than others but mine cooks at a low setting].
Crumble bacon and place in crock pot stir quite frequently I have added cheddar cheese to this recipe if in the mood. Turn crock pot down to low and let cook till potatoes are tender. Enjoy!
Cream Cheese and Chipped Beef Dip


Ingredients:
light cream cheese, Worcestershire sauce, garlic powder

Directions:
"Mix all ingredients with mixer. Chill and serve with crackers."
Cherry Streusel Bundt Cake


Ingredients:
maraschino cherries, brown sugar, ground walnuts, cinnamon, flour, salt, sour cream, baking powder, baking soda, butter, sugar, eggs

Directions:
Drain cherries, set aside.
Mix together brown sugar, nuts, and cinnamon; set aside.
Sift together flour, salt, baking powder, and baking soda; set aside.
Cream butter, sugar, and almond extract thoroughly; Add sour cream, Beat until well blended.
Add the flour mixture to the butter mixture, alternating with the eggs, beginning and ending with the flour mixture. Beat well, scraping bowl often.
Grease and flour a bundt pan; pour 1/3 of the batter in the pan. Top with 1/3 of the cherries and 1/3 of the nut mixture.
Repeat layers a second and third time.
Bake at 350° for 1 hour and 15 minutes or until cake tests done.
Coconut Lemon Layer Cake


Ingredients:
butter, sugar, coconut milk, pure vanilla extract, unbleached white flour, baking powder, salt, lemon peel, fresh lemon juice, sugar, eggs, butter, heavy cream, coconut flakes

Directions:
Preheat the oven to 350°F Butter and flour two 9-inch round cake pans.
With an electric mixer, cream the butter and 2 cups of sugar until light and fluffy.
In a separate bowl, mix together the coconut milk and vanilla. Add half of the milk mixture to the butter and sugar mixture and beat until well blended.
Into another bowl, sift together the flour, baking powder, and salt.
Add the sifted mixture to the butter mixture and stir well. Thoroughly mix in the remaining milk mixture. The batter will be very heavy.
Using an electric mixer with clean, dry beaters and a clean bowl, beat the egg whites until stiff peaks form.  Fold the beaten whites into the batter until no trace of white remains.
Pour the batter into the prepared pans and bake until the tip of a knife inserted in the center of the cake comes out clean, about 40 minutes.
While the cake is baking, make the lemon curd.  In the saucepan, whisk together the lemon peel, juice, sugar, and eggs.
On medium heat, cook the mixture, whisking constantly until the curd thickens, about 5-7 minutes. Remove from the heat.
For a perfectly smooth curd, pour the curd through a fine-mesh strainer to remove the lemon peel and any bits of egg (I always do this, because there are always little egg bits in the curd].
Whisk in the butter a little at a time.
Refrigerate the curd until well-chilled, about an hour.
When the cake is cooled, spread half of the lemon curd between the two layers.
Whip the cream until stiff and stir in the remaining lemon curd. Spread the whipped lemon cream over the cake and chill well.
Serve sprinkled with toasted coconut flakes.
Tofu Sesame Snacks


Ingredients:
extra firm tofu, soy sauce, sesame seeds, cumin, black pepper

Directions:
Preheat oven to 350°F Slice tofu into sticks and toss with remaining ingredients. Allow to marinate 30 minutes or overnight.
Place tofu on a baking tray and bake 15-20 minutes or until golden brown. Remove from oven and enjoy hot or cool.
Betty's Crunchy Brownie Bars


Ingredients:
flour, baking soda, salt, brown sugar, butter, water, eggs, butter, margarine, confectioners' sugar, vanilla, hot water

Directions:
For crunchy layer, combine flour, soda and salt; stir in oats and brown sugar.
Add the 3/4 cups melted butter and pat mixture in bottom of an ungreased 13 x 9-inch baking pan.
Bake at 350°F for 5 minutes; at this time it will not be completely baked.
While bottom layer is in the oven, prepare brownies as directed on package.
Spread batter in pan over crunchy layer.
Return to oven and bake for approximately 25-30 minutes until done (do not over bake].
Prepare frosting when brownies are cool.
In a small saucepan melt together chocolate and the 3 tablespoons butter.
Remove from heat; immediately add confectioners' sugar, vanilla and 2 tablespoons hot water.
Stir until smooth; add remaining tablespoon hot water to make a soft, pourable consistency.
Spread over brownies while frosting is still hot; let set until firm.
Cut into bars.
Grandma's Apple Cake


Ingredients:
margarine, butter, white sugar, egg, flour, baking soda, baking powder, salt, apples, cinnamon

Directions:
Cream together first 3 ingredients., Combine next 4 ingredients and add to creamed mixture., Mix until blended and add apples and cinnamon., Put into greased 8" pan., Bake at 350 degrees for about 40 minutes.
Mini Cherry Cheesecakes
Category: desserts
By Nancy Singelyn

I got this recipe from my mother-in-law many years ago. It's a family favorite and a great treat for potlucks. It's very easy to make but looks like you've spent hours on it.

Ingredients:
24  vanilla wafer cookies
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
2  eggs
2 ½ tablespoons lemon juice
1 teaspoon vanilla extract
1 (12 ounce) can cherry pie filling

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Place a vanilla wafer into the bottom of each muffin cup. Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full. Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs
Yields: 2 dozen mini cheesecakes

Calories: 140.7
Fat: 8.1 g
Saturated fat: 4.5 g
Carbohydrates: 15.1 g
Sugars: 6.4 g
Dietary fiber: 0.2 g
Protein: 2.2 g
Cholesterol: 36 mg
Sodium: 82 mg
Blueberry Yogurt Muffins


Ingredients:
flour, sugar, baking powder, baking soda, salt, vanilla extract, low-fat vanilla yogurt, egg, fresh blueberries, frozen blueberries, sugar

Directions:
Preheat oven to 400*F.
Combine flour, 1/3 cup sugar, baking powder, soda, and salt in a large bowl.
Make a well in the center.
Combine orange juice, oil, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist.
Gently fold in blueberries.
Spoon batter into 12 muffin cups that have been coated with cooking spray.
Sprinkle tops with 1 TBS sugar.
Bake for 18 minutes or until a wooden pick inserted in center comes out clean.
Remove from pans and place on wire rack.
Five Minute Ice Cream
Category: desserts
By Pamela Euless-Barker

A fast way to make delicious ice cream without compromising quality. Use any frozen fruit in place of the strawberries. This is a quick recipe to WOW company who drop by.

Ingredients:
1 (10 ounce) package frozen sliced strawberries
½ cup sugar
⅔ cup heavy cream

Directions:
Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 Servings

Calories: 258.1
Fat: 14.8 g
Saturated fat: 9.1 g
Carbohydrates: 32.5 g
Sugars: 28.2 g
Dietary fiber: 1.5 g
Protein: 1.1 g
Cholesterol: 54.3 mg
Sodium: 16.5 mg
Marshmallow Sauce


Ingredients:
sugar, light corn syrup, gelatin, fine sea salt, vanilla extract

Directions:
Place egg white in bowl of standing mixer fitted with whisk attachment, and set aside; measure sugar, and set 3 teaspoons aside.
Combine remaining sugar and the corn syrup in medium saucepan with 1/4 cup of water, and bring to a boil over medium heat, stirring to combine; cook syrup without stirring until it reaches 240 degrees, using a candy thermometer.
As sugar cooks, pour 3/8 cup cold water into small saucepan, and sprinkle gelatin on it; let stand 5 minutes; put pan over burner on very low heat, and stir to dissolve; leave pan on warm burner.
Just before sugar syrup reaches 240 degrees, beat egg white on low speed until foamy; add 1 teaspoon of reserved sugar and the salt; increase the heat to high, and continue beating, sprinkling with remaining 2 teaspoons until medium-stiff peaks have formed; with mixer running, pour syrup into egg white; beat on high speed 2 minutes; add dissolved gelatin; beat until fluffy and cool, about 5 minutes; add vanilla.
Sauce will hold at room temperature for 4 hours; after refrigeration, sauce may be heated over a double boiler until lukewarm, and beaten in a standing mixer until fluffy.
Super Fluffy Bread Sticks
Category: bread
By luckoftheIrish

Just as good if not better than the Olive Garden's®! We absolutely love these! Fun to make and eat!

Ingredients:
2 tablespoons white sugar
¾ teaspoon active dry yeast
1 cup warm water (105 to115 degrees F/40 to 45 degrees C)
1 tablespoon warm water (105 to115 degrees F/40 to 45 degrees C)
3 cups bread flour
1 ½ teaspoons salt
2 tablespoons butter, melted
2 tablespoons butter, melted
½ teaspoon garlic salt

Directions:
Dissolve sugar and yeast in 1 cup plus 1 tablespoon warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Combine flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix 2 tablespoons butter into flour mixture until incorporated. Pour yeast mixture into flour mixture and knead dough using the dough hook attachment until smooth and elastic, about 10 minutes. Place dough in a container and cover container with a towel or plastic wrap; let stand until doubled in size, 1 to 1 1/2 hours. Line a baking sheet with parchment paper. Divide dough into 2-ounce portions and roll into 7-inch long sticks. Arrange sticks on the prepared baking sheet; cover with plastic wrap and let stand until dough doubles in size, 1 to 1 1/2 hours. Preheat oven to 400 degrees F (200 degrees C). Remove plastic wrap from dough. Bake in the preheated oven until breadsticks are golden brown, 10 to 12 minutes. Brush each breadstick using 2 tablespoons melted butter; top with garlic salt.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs 35 mins
Yields: 8 servings

Calories: 249.7
Fat: 6.6 g
Saturated fat: 3.8 g
Carbohydrates: 40.6 g
Sugars: 3.3 g
Dietary fiber: 1.3 g
Protein: 6.4 g
Cholesterol: 15.3 mg
Sodium: 592.3 mg
Bacon & Tomato Macaroni Salad


Ingredients:
macaroni, bacon, onion, celery, cucumber, tomatoes, mayonnaise

Directions:
Mix cooked macaroni, bacon, onion, celery, cucumber and tomato.
Toss with mayonnaise.
Add balsamic vinegar. Toss to coat.
You could mix the mayo and vinegar first, then put it on , it would ensure even distribution of the vinegar I guess! :].
Raspberry Sweetheart Cakelets (Williams-Sonoma Baking Pan)


Ingredients:
all-purpose flour, baking powder, salt, milk, vanilla extract, unsalted butter, granulated sugar, eggs, frozen raspberries, confectioners' sugar

Directions:
Have all the ingredients at room temperature.
Preheat an oven to 375°F Grease and flour a 12-well sweetheart rose cakelet pan.
Combine together the flour, baking powder and salt; set aside. In a small bowl, stir together the milk and vanilla; set aside.
In the bowl of an electric mixer fitted with the flat beater (if you have it or in bowl using spoon] combine the butter and 3/4 cup of the granulated sugar. Beat on medium speed until light and fluffy, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
Add the egg yolks one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Remove the bowl from the mixer and set aside.
In a separate bowl for the electric mixer, beat the egg whites with the whisk attachment until stiff peaks form, 1 to 2 minutes. Remove the bowl from the mixer and, using a rubber spatula, fold in the remaining 1/4 cup granulated sugar until combined. Gently fold the egg white mixture into the batter just until a few streaks of whites remain. Add the raspberries and fold just until combined.
Divide the batter among the wells of the prepared pan and bake until the tops are golden and a toothpick inserted into the center of a cakelet comes out clean, 20 to 25 minutes. Depending on the pan it could be less then 20 minutes.
Transfer the pan to a wire rack and let the cakelets cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cakelets cool completely, about 30 minutes. Dust with confectioners' sugar just before serving.
Instant Potato Lefse


Ingredients:
sugar, boiling water, margarine, half-and-half cream, salt, flour

Directions:
Place dry ingredients into 3 quart bowl.
In a saucepan, bring to boil water, milk, Half & Half, and margarine.
Stir liquid into bowl of potato mixture until smooth.
Refrigerate overnight.
Lefse dough:
Work together with hands until flour has been absorbed. If sticky, add more flour. Place about 1 cup of dough on floured board and roll as thin as possible.
Cut with 4-inch cookie cutter or 1 pound coffee can.
Bake on hot griddle until light brown blisters appear; turn to complete baking. (Electric skillet or pancake griddle set at 400 degrees F.].
Repeat process until all of potato mixture is used. Yield: 100 (3-inch] pieces.
Moist Peach Pound Cake
Category: desserts
By OODLES_OR

This is a delicious, moist, feel-good cake.

Ingredients:
3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
1 (29 ounce) can peaches, drained and mashed
½ cup sour cream
1 cup butter, softened
3 cups white sugar
6  eggs
1 teaspoon vanilla extract
1 teaspoon almond extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and sugar two 9x5-inch loaf pans. Combine flour, salt, and baking soda in a bowl. Mix mashed peaches and sour cream in another bowl. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and almond extract with the last egg. Pour in the flour mixture alternately with the peach mixture, mixing until just incorporated. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 2 9x5-inch loaves

Calories: 310.3
Fat: 11.9 g
Saturated fat: 7 g
Carbohydrates: 48.9 g
Sugars: 34.9 g
Dietary fiber: 1 g
Protein: 4.2 g
Cholesterol: 82.7 mg
Sodium: 164.9 mg
Pesto Pasta


Ingredients:
pasta, pesto sauce, sun-dried tomatoes, feta cheese, kalamata olives

Directions:
Cook pasta according to package directions.
While pasta is cooking, combine pesto, cream and sun-dried tomatoes in a saucepan. Bring almost to a boil, then lower to a gentle simmer. Add the feta cheese and olives after 3-5 minutes. Keep sauce warm until pasta is ready.
Drain pasta when it is al dente. Combine the pasta and sauce. Stir well and serve.