xiaoxl/recipe_data huggingface dataset:
Quick and Easy Cheesecake Pie
Category: desserts
By SHORECOOK

This recipe was handwritten on the inside cover of a recipe book given to me as a wedding gift in 1968. It's a pie that makes it's own crust. It can be covered with your favorite fruit pie filling or served with your favorite fruit topping. It's an easy recipe for any new cook and a long standing favorite of mine.

Ingredients:
1 teaspoon butter, or as needed
2 (8 ounce) packages cream cheese, softened
1 cup milk
1 cup white sugar
4  eggs
1 teaspoon vanilla extract
2 teaspoons cornstarch
1 pinch ground cinnamon, or to taste
1 cup sliced fresh strawberries  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish. Combine cream cheese, milk, sugar, eggs, vanilla extract, and cornstarch in a blender; blend until smooth. Pour batter into the prepared baking dish. Bake in the preheated oven until edges are puffed and surface of cheesecake pie is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 60 to 65 minutes. Remove from the oven and sprinkle with cinnamon. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Top cooled cheesecake with strawberries. Cover and refrigerate until chilled, about 4 hours.

Prep time: 15 mins
Cook time: 1 hr
Total time: 6 hrs 15 mins
Yields: 9 servings

Calories: 314.6
Fat: 20.3 g
Saturated fat: 12.2 g
Carbohydrates: 26.9 g
Sugars: 24.6 g
Dietary fiber: 0.4 g
Protein: 7.2 g
Cholesterol: 130.9 mg
Sodium: 189.3 mg
Cornish Pasties Filling (Cornish Pasty - Omaha Steaks)


Ingredients:
beef tenderloin steak, potato, carrot, onion, cold water, salt, pepper

Directions:
Place the beef, potato, carrot, onion, peas, and water in a mixing bowl, and season generously with salt and pepper;   Mix well.
Fill pasty pastry with mixture.
Cream Cheese-Salsa Dip
Category: appetizers-and-snacks
By rpaulson001

This is the easiest and most addictive taco dip you will eat in your life! Guaranteed! Try it! No one will be disappointed! I usually have guests licking the bowl every time! Add any other toppings of your choice, like black olives, chopped tomatoes, etc. Serve with tortilla chips.

Ingredients:
1 (15 ounce) jar salsa
1 (8 ounce) package cream cheese, softened
1 cup shredded lettuce
2 cups shredded Cheddar cheese

Directions:
Combine salsa and cream cheese in a bowl; beat with an electric mixer until almost completely blended. Transfer to a serving bowl. Layer cream cheese mixture with 1/2 of the lettuce and 1/2 of the Cheddar cheese. Repeat layers once more.

Prep time: 10 mins
Total time: 10 mins
Yields: 12 servings

Calories: 154
Fat: 13 g
Saturated fat: 8.4 g
Carbohydrates: 3.6 g
Sugars: 1.2 g
Dietary fiber: 0.6 g
Protein: 6.3 g
Cholesterol: 38.4 mg
Sodium: 398.1 mg
Broiled Miso Salmon Fillets
Category: world-cuisine
By A Day In the Kitchen

Broiled miso salmon fillets that are easy to prepare, taste fabulous, and make for a great weeknight meal. What more could you want?

Ingredients:
1 teaspoon sesame seeds
2 tablespoons miso paste
2 tablespoons mirin (Japanese sweet wine)
1 tablespoon soy sauce
1 tablespoon minced ginger
1 teaspoon honey
1 tablespoon oil, or as needed
1 pound salmon fillets

Directions:
Toast sesame seeds in a small saucepan over medium heat, stirring occasionally, about 2 minutes. Watch them closely and remove from heat once sesame seeds are a golden brown. Set aside. Combine miso paste, mirin, soy sauce, ginger, and honey in a small bowl. Mix well. Stir in toasted sesame seeds. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with foil and lightly grease with oil. Coat salmon well in the miso sauce and place skin-side up on the baking pan. Broil in the preheated oven, watching closely, until fish flakes easily with a fork, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 pound salmon

Calories: 240.3
Fat: 11 g
Saturated fat: 2.1 g
Carbohydrates: 6.9 g
Sugars: 4.5 g
Dietary fiber: 0.6 g
Protein: 25.7 g
Cholesterol: 50.4 mg
Sodium: 595.8 mg
Quick White Bread Abm


Ingredients:
warm water, bread flour, powdered milk, salt, sugar, instant yeast

Directions:
add ingredients to pan in order listed make a well in the flour and sprinkle yeast into it.
set machine to rapid or quick cycle.
press start on your machine.
we like to coat the bread once its done with butter or margerine to keep the crust from getting to hard. just a very light coat.
times vary for most bread machines mine make this in 1 hour and 40 minutes.
Easy Bake Oven Orange Cake Mix


Ingredients:
sugar, flour, baking soda, salt, shortening

Directions:
In a medium bowl, combine sugar, flour, baking soda, salt and drink powder. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
Spoon about 1/3 cup mixture into each of 10 small containers or ziploc bags. Seal bags tightly. Label with date and contents.
Store in a cool dry place. Use within 12 weeks.
Makes 10 packages Cake Mix.
----------------------------.
TO USE:.
1 pkg. Children's Orange Cake Mix (above].
4 teaspoons water.
Preheat oven for 15 minutes.
Grease and flour a 4 inch miniature cake pan. In a small bowl, combine cake mix and water. Stir with a fork or spoon until blended and smooth.
Pour mixture into prepared pan. Bake 12 to 13 minutes in play oven. Remove from oven. Cool in pan on rack for 5 minutes. Invert cake onto a small plate. Remove pan.
When cool, frost with Children's White Frosting if desired.
Jivey Chivey New Potatoes


Ingredients:
chicken broth, vegetable broth, small red potatoes, dry white wine, fresh chives, green onion, salt, black pepper

Directions:
In a heavy saucepan, combine the broth, potatoes and bay leaves. Bring to boil, reduce heat, cover pan partially and simmer until the potates are tender. This will probably take about 15 minutes.
Using a slotted spoon, transfer the cooked potatoes to a serving bowl. Add the white wine to the broth and bring to boil. Boil until reduced to 1/3 cup, approximately 12 minutes.
Remove bay leaves. Return potatoes to saucepan.
Stir the potatoes over medium heat until heated through, about 4-5 minutes. Stir in the fresh chives just before serving. Season with salt and pepper to taste.
Transfer to serving bowl and serve.
Taco Salad Dinner


Ingredients:
ground turkey, Taco Seasoning - Budget Friendly Seasoning for Tacos, Burritos.., cheddar cheese, tortilla chips, sour cream, tomatoes, green onion, red onion

Directions:
In a skillet brown ground meat. Drain well. Rinse if desired.
Add taco seasoning and follow instructions for that recipe or package.
Set out all the optional toppings you would like and let everyone make their own plate, using whatever toppings they want.
Macaroni Salad a La Lois


Ingredients:
elbow macaroni, mayonnaise, sour cream, salt, pepper, celery, bell pepper, red onion

Directions:
Cook the pasta according to package directions and drain.  Leave to sit in cooking pot.
Meanwhile, in large serving bowl, combine mayonnaise, sour cream and light cream, mixing until smooth.  Add salt and pepper, mix and adjust seasonings to taste.
Stir in cooked pasta.  Add celery, peppers and onion and mix thoroughly.
Refrigerate about 3 hours or until cooled completely.
Enjoy!
Beef Ragout on Polenta


Ingredients:
onion, green bell pepper, carrots, beef stew meat, black pepper

Directions:
In 4 to 6 quart slow cooker, layer onion, bell pepper, carrots, beef, pepper and pasta sauce.
Cover; cook on low setting for 8 to 10 hours.
Whole Foods' Tarragon Chicken Salad


Ingredients:
chicken breasts, sour cream, mayonnaise, celery ribs, walnuts, dried tarragon

Directions:
Bake (~25min] or boil chicken breasts (~45min] until tender and cooked through.
Cut breasts into bite-sized pieces.
Discard skin and bones if you did not use boneless, skinless breasts.
Whisk sour cream and mayonnaise together and pour over chicken.
Add celery, walnuts, tarragon, salt and pepper to taste and toss well.
Refrigerate and enjoy!
Special Egg Salad


Ingredients:
cream cheese, mayonnaise, sugar, onion powder, garlic powder, salt, pepper, hard-boiled eggs

Directions:
In a bowl beat cream cheese until smoothe., Add mayo, sugar,onion powder,garlic powder,salt and pepper., Fold in eggs., Cover and refridgerate for 1 hour., Serveon your favorite bread.
Super Bowl Easy Chicken or Beef Nachos


Ingredients:
tortilla chips, black olives, habanero sauce, sour cream, salsa, water

Directions:
Hand shred chicken into a saucepan, making each piece small enough to fit on a tortilla chip.
Add to saucepan taco seasoning mix, adding the prescribed amount of water on the taco seasoning packet.
Heat chicken over a medium-low fire to make seasoning mingle with chicken.
If desired, add hot sauce to chicken mixture.
Preheat oven to 350 degrees.
Put rack at highest level in oven.
While chicken is cooking in taco seasoning, line a cookie sheet with aluminum foil.
Spray foil lightly but evenly with non-stick spray.
Line the cookie sheet with a layer of tortilla chips.
Overlap chips if necessary.
Sprinkle half of cheese over chips, coating evenly.
Remove chicken from heat.
Use a spoon to distribute chicken evenly over tortilla chips/cheese layer, making sure that some chicken is on each chip.
If desired, drizzle any remaining taco seasoning sauce evenly over chips and chicken.
Remember that more sauce makes the chips soggy, but some sauce may be desirable.
If desired, place black olive and jalapeno pepper slices on each chip.
Evenly sprinkle remainder of cheese over entire cookie sheet.
Bake in oven on top rack for 10 minutes.
At the end of 10 minutes, switch oven to"broil.
"Broil nachos for 2 minutes using an electric oven, 1 minute using a gas oven.
Watch nachos carefully so that they do not burn!
Enjoy!
Serve the sour cream and salsa in separate side dishes.
Alternative directions#1: Spoon salsa evenly over cookie sheet just prior to placing nachos in oven.
Alternative directions#2: Substitute browned ground beef for cooked chicken.
Mackinac Island Chocolate Butter Pecan Fudge


Ingredients:
sugar, butter, evaporated milk, marshmallow creme, pecans, vanilla

Directions:
Combine sugar, butter and milk in a heavy 2 1/2 quart saucepan;.
bring to full rolling boil, stirring constantly.
Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
Remove from heat;.
stir in chips until melted.
Add marshmallow creme, nuts and vanilla;.
beat until well blended.
Pour into greased 9 inch x 13 inch pan.
Cool at room temperature,.
cut into squares.
Rachael Ray's Cheesy "smashed" Cauliflower


Ingredients:
cauliflower, chicken broth, olive oil, boursin cheese, parmesan cheese, nutmeg

Directions:
Pour broth into a deep pot.
Trim leaves and core off head of cauliflower.
Place head of cauliflower in broth and drizzle with the olive oil.
Cover and bring to a boil.
Reduce heat to medium and boil covered until tender, about 8 to 10 minutes.
Uncover and mash cauliflower w/potato masher.
Allow liquid to cook off while you add cheeses and mash all together, about 2 to 3 minutes.
When all mixed and thickened, remove from heat and season with salt and pepper to taste, and nutmeg, if desired.
Andy's Seven Season Hamburgers Especial


Ingredients:
lean ground beef, salt, pepper, garlic powder, onion powder, chili powder, dried oregano, barbecue sauce, Worcestershire sauce, yellow mustard, dijon-style mustard

Directions:
Combine ground beef, barbeque and Worcestershire sauces, mustard and seasonings, mix well.
Form into 4 patties.
Grill on barbeque or cook over medium heat.
Ranch Spinach Salad


Ingredients:
monterey jack pepper cheese, sliced ripe olives, green onion

Directions:
"Toss all ingredients together."
Chicken Romano Meatloaf


Ingredients:
romano cheese, egg, ground chicken

Directions:
Preheat oven to 400°F.
Line 13x9-inch metal baking pan with foil. Spray foil with nonstick cooking spray.
In large bowl, stir Romano, bread crumbs, egg, 1/2 cup marinara sauce, and 1/2 teaspoon salt. Add chicken and mix just until combined.
Spoon chicken mixture into center of prepared pan; shape into 9x5-inch loaf, pressing firmly. Spread remaining 1/2 cup marinara over top.
Bake meatloaf 1 hour and 5 to 10 minutes or until temperature on instant-read thermometer inserted in center of meatloaf reaches 165° F (temperature will rise to 170°F upon standing]. Let meatloaf stand 10 minutes for easier slicing.
Dried and Fresh Fruit Compote


Ingredients:
sultanas, apples, rhubarb, pears, cinnamon sticks

Directions:
Mix together all dried fruits., Cover with boiling water., Leave in a sealed container overnight to soften., Peel all fresh fruits and cut into quarters., Place in saucepan and cover with water., Bring to boil and simmer till soft - about  15 - 20 minutes., When soft, drain and combine with drained dried fruit., Allow to cool, refrigerate before serving., Can be served hot or cold.
Coconut Coconut Milk Cake
Category: world-cuisine
By 4eversmiling

This is a super moist and tasty coconut cake. Growing up in Brazil, this was a favorite amongst our circle of friends. It is especially good with a cup of coffee on the side. I've converted a few of my anti-coconut family and friends into lovers of this cake.

Ingredients:
2 cups white sugar
1 cup butter, softened
4  eggs, separated
1 cup unsweetened shredded coconut
2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 (14 ounce) can coconut milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan. Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut. Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed. Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 24 servings

Calories: 240.5
Fat: 14.6 g
Saturated fat: 10.4 g
Carbohydrates: 26.4 g
Sugars: 17 g
Dietary fiber: 1.1 g
Protein: 2.8 g
Cholesterol: 51.3 mg
Sodium: 288.7 mg
Eggplant (Aubergine) Parmesan


Ingredients:
onion, garlic clove, sugar, crushed tomatoes, tomato sauce, tomato paste, oregano, eggplants, egg, ricotta cheese, mozzarella cheese, parmesan cheese

Directions:
TO MAKE SAUCE:  In large dutch oven; Fry garlic & onion; add chop meat and brown, breaking up into small pieces; drain and return to pan. Add tomatoes, sauce, paste, sugar and spices. Bring to boil; cover and simmer about 1 hour.
Salt eggplant slices on both sides.
Place in colander to drain for about 30 minute.
Pat dry.
Preheat oven to 350.
Heat oil in fry pan (don't be skimpy with the oil] Dip each slice of eggplant in egg& then coat with breadcrumbs.
Fry each side until a light golden brown, then place on paper towel until all slices are fried.
You will have to replace the oil after a few batches because it becomes very dark& nasty.
When all eggplant has been fried and drained on paper towels you will start the arrangement process.
Spread a thin layer of sauce on bottom of large baking tray.
Arrange some eggplant slices, some Ricotta cheese, some mozzarella, some parmesan and some sauce.
Keep layering in this order (usually about 3 layers].
Cover top with sauce.
Bake about 40 minutes.
Take out of oven& sprinkle mozzarella cheese on top& cover with foil& let sit for about 10 minutes.
FORGOT TO ADD: Mix Ricotta with beaten eggs and salt and pepper until creamy.
Acai Berry No-Bake Cheesecake


Ingredients:
graham cracker crumbs, light cream cheese, lemon, zest of, baking powder, pomegranate

Directions:
1. Preheat oven to 375° F (190° C]. Mix melted margarine sticks and graham crumbs well with your fingers. Place on a non-stick baking sheet and bake for 5 to 8 minutes or until nicely browned.
2. In a mixer, add cream cheese, lemon juice, lemon zest and condensed milk. Blend until smooth and fluffy. Add the acai powder and mix well. Remove mixture from bowl and into piping bag with a plastic spatula.
3. In the bottom of a glass or mason jar, add a couple tablespoons of the cookie mixture. Pipe the cream cheese mixture on top, about 1.5 inches (4 cm]. Add a sprinkle of pomegranate seeds, a pinch of cookie crumbs and another bit of the cream cheese mixture. Garnish with pomegranate seeds and cocoa nibs. Repeat until all 12 glasses are filled. Refrigerate covered for 30 minutes or overnight, then serve.
Antijitoes


Ingredients:
flour tortillas, cheddar cheese, banana pepper, red bell pepper, cream cheese

Directions:
Mix cream cheese and peppers in a small bowl.
Spread tortillas with cream cheese mixture.
Sprinkle each wrap with grated cheese.
Fold two sides of burrito wrap inward on ingredients, then roll from the bottom to make a pinwheel shape.
Cut each wrap on a diagonal to make 4 - 5 pieces.
Place on greased pan and cook at 350F until lightly browned.
Spanish Rice


Ingredients:
rice, butter, onion, boiling water, tomatoes, salt, pepper

Directions:
cook in double boiler until rice  is tender., i  fried my onion in butter first and  cooked in rice cooker.
Summer Cucumber Jicama Salad
Category: salad
By jerecar

This is a really great cucumber salad that's light and flavorful and makes a great starter! Tastes fine as it is, but can be salted and peppered to taste, if desired. Just remember to add all ingredients and mix before adding in the tomatoes, as they are extremely delicate and do not withstand stirring very well once they are cut.

Ingredients:
1 large cucumber
¼  jicama, peeled and cut into matchsticks
1  lemon, zested
½  lemon, juiced
12 ounces white cherry tomatoes, quartered

Directions:
Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds. Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 46.2
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 10.9 g
Sugars: 2.1 g
Dietary fiber: 3.5 g
Protein: 1.5 g
Sodium: 10.9 mg
Pork Chops, Chinese Style


Ingredients:
boneless pork chops, light soy sauce, white pepper, sugar, salt, cornstarch, cilantro

Directions:
Pound pork chops to thin them a bit; combine next five ingredients and marinate the chops in the mixture for 30 minutes, then drain.
Dredge pork chops with cornstarch.
Heat oil in a wok or skillet; fry chops until golden brown; cook about 5 minutes each side.
Drain on paper towel.
Place on a platter and garnish with cilantro.
Grandma Flossie's Orange-Kissed Christmas Cookies


Ingredients:
shortening, butter, sugar, eggs, vanilla, orange zest, flour, salt, baking powder, milk

Directions:
Cream shortening with sugar., Add eggs, vanilla and orange zest., Alternate flour and mix into the mix until incorporated., Roll out with a lightly flour pin and cut into fun shapes., Bake at 375F for 10 - 12 minutes or until golden brown on edges., Frost with Royal Icing.
Thai Sweet Chili Chicken


Ingredients:
boneless skinless chicken thighs, onion, garlic cloves, fish sauce, crushed red pepper flakes, kosher salt, black pepper

Directions:
Fry the 1/2 of the onions, 1/2 of the ginger, and all the garlic in a very hot pan/pot with vegetable oil.  (Add ingredients to the pan in the above mentioned order so that you don't burn the garlic].
After browning the edges of the onions (about 2-3 mins], add chicken.  Fry for five more minutes.
Add sweet chili sauce, fish sauce, red pepper flakes.  (You can add salt/pepper here too if you are familiar with this dish, otherwise wait  so that you don't oversalt.].
Reduce heat to med-low and allow the chicken to simmer without the lid for about 20 minutes, stirring occasionally.  The liquid should reduce by at least half.
Salt/pepper to taste.  (The chicken should be fully cooked at this point, so you can taste the sauce.].
Add the rest of the onions and ginger, then cook for 3-5 more minutes.
Enjoy with jasmine rice.
Sa Kahlua


Ingredients:
water, sugar, instant coffee, vodka, vanilla

Directions:
Simmer the water, sugar and coffee for at least 2 hours., Stir occasionaly.  It will be a runny syrup., Allow to cool., Add 2 cups vodka., Add vanilla., It is good now but will be better in about 2 weeks.
Quick Pizza Melts


Ingredients:
mozzarella cheese, egg, parmesan cheese, dried oregano leaves

Directions:
Heat oven to 375°F Grease cookie sheet. On cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle, firmly pressing perforations to seal.
Spread 1/4 cup pizza sauce over dough to within 1/4 inch of edges. Top with pepperoni and mozzarella cheese.
On 14-inch length of parchment paper, unroll remaining can of dough. Press to make 12x9-inch rectangle, firmly pressing perforations to seal. While holding paper with dough, turn dough upside down to cover cheese. Remove paper. Brush with beaten egg. Sprinkle with Parmesan cheese and oregano.
Bake 12 to 15 minutes or until golden brown. Let stand on cooling rack 5 to 10 minutes. Move to cutting board. Using pizza cutter, cut into 16 squares. Cut each square in half diagonally. Serve with 1 cup pizza sauce.
Haddock Easy Baked Almond Haddock Fillets


Ingredients:
haddock fillet, egg, low-fat milk, oregano, lemon juice, water, butter, onion, salt, pepper

Directions:
Preheat oven to 425°F (220°C].
Beat egg and milk together.
Mix breadcrumbs, oregano, salt and pepper. Dip haddock fillets into the egg/milk mixture then coat with breadcrumbs mixture.
Lay coated haddock fillets side-by-side in a greased baking pan.
Mix lemon juice, water and melted butter and pour over haddock fillets sprinkle with minced almonds and onions and bake into preheated oven, uncovered, for approximately 10 minutes or until the flesh is flakes or is no longer translucent.
Skippy Jammin French Toast


Ingredients:
chunky peanut butter, eggs, milk, margarine

Directions:
Evenly spread skippy creamy peanut butter on 4 bread slices, then spread jelly on remaining bread.
Assemble sandwiches.
Lightly dip sandwiches in eggs beaten with milk.
In 12-inch nonstick skillet, melt spread over medium heat and lightly brown sandwiches, turning once.
Penobscot Bay Mussels


Ingredients:
onion, tomatoes, capers, extra virgin olive oil, butter, garlic, white wine, fresh basil leaves

Directions:
Rinse and debeard mussels, discarding any with open shells.
Place oil and butter in a large saute pan and place over medium heat until butter has melted. Add onion and saute until transparent.
Add the remaining ingredients (except the basil]. Cover and cook over medium-high heat for 8 minutes, or until all the shells have opened.
Add basil and stir, until it has wilted. Divide mussels into 4 bowls, top with broth and serve with lots of crusty bread for dipping.
Best Ever Chicken Alfredo


Ingredients:
olive oil, garlic cloves, boneless skinless chicken breast halves, ground black pepper, milk, water, green peas, parmesan cheese, fettuccine pasta

Directions:
In large skillet, over medium-high heat, heat olive oil and saute garlic for 2 minutes. Add chicken, pepper and Italian seasoning, and cook, stirring occasionally, until chicken is no longer pink.
In medium bowl, stir together onion soup mix, cream of mushroom soup, milk and water. Add to chicken mixture. Add peas and Parmesan to chicken, bring to a boil, then reduce heat and simmer 15 minutes, stirring occasionally.
While sauce is simmering, 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.
Toss pasta with sauce to serve.