xiaoxl/recipe_data huggingface dataset:
The Palm Restaurant Blue Cheese Dressing


Ingredients:
danish blue cheese, blue cheese, olive oil, mayonnaise, red wine vinegar

Directions:
Crumble the blue cheese into a bowl and, using a fork, whisk in the olive oil., Let stand for about 40 minutes., Whisk in the mayonnaise and vinegar.  Whisk again just before serving.
One-Pan Sriracha Chicken and Veggies
Category: meat-and-poultry
By Jack Grigsby III

A sweet and spicy delicious chicken dish with veggies and potatoes cooked alongside.

Ingredients:
4  skin-on chicken thighs
salt and ground black pepper to taste
¼ cup butter, divided
½  red onion, sliced
8 cloves garlic, minced
4  baby red potatoes, quartered
1  red bell pepper, diced
⅓ cup sriracha sauce
⅓ cup brown sugar

Directions:
Preheat oven to 400 degrees F (200 degrees C). Season chicken thighs with salt and pepper. Melt 3 tablespoons butter in a large oven-proof skillet over medium-high heat. Place chicken skin-side down in the skillet; cook until browned, about 3 minutes. Flip and cook until second side is browned, 3 to 4 minutes. Transfer to a plate. Drain excess grease if desired. Heat remaining 1 tablespoon butter in the skillet. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Stir in potatoes and red bell pepper; cook until tender, 5 to 10 minutes. Place chicken thighs on top. Mix sriracha sauce and brown sugar together in a bowl; pour evenly over chicken. Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C) and potatoes are browned, about 30 minutes.

Prep time: 20 mins
Cook time: 43 mins
Total time: 1 hr 3 mins
Yields: 4 servings

Calories: 386.5
Fat: 21.4 g
Saturated fat: 10 g
Carbohydrates: 31.1 g
Sugars: 20 g
Dietary fiber: 2.3 g
Protein: 17.4 g
Cholesterol: 88.9 mg
Sodium: 1030 mg
Chef John's Lobster Thermidor
Category: seafood
By Chef John

I used a nice light sauce on this iconic special occasion dish--lobster thermidor--rather than the thick, cheesy sauce popular in the '80s. Lobster is sweet and rich tasting on its own, so the lighter sauce makes so much sense. And what's even better, you can prep these ahead of time and just pop them in the oven when your guests arrive!

Ingredients:
4 (4 ounce) lobster tails
3 tablespoons butter, divided
2 tablespoons minced shallots
Salt, to taste
1 ½ cups diced mushrooms  (Optional)
1 tablespoon all-purpose flour
2 tablespoons cognac or brandy
½ cup whole milk
2 tablespoons creme fraiche or heavy cream
1 tablespoon chopped fresh tarragon
Cayenne pepper, to taste
2 teaspoons fine dried bread crumbs
2 teaspoons freshly grated Parmigiano-Reggiano cheese
2 teaspoons melted butter

Directions:
Cut bottom shell of lobster tails using kitchen shears along each side where it meets the top shell; do not remove the shell at this point. Melt 2 tablespoons butter in a skillet over medium-high heat. Place lobster tails cut side down in the butter. Cook, covered, about 3 minutes. Turn lobster tails over (they are curved so will lean to 1 side); cover and cook 1 minute. Lean them to the other side; cover and cook 1 minute more. Remove from heat. Transfer lobster tails to a bowl. Remove any shell pieces from the skillet. Place 1 tablespoon butter in the skillet over medium heat; add shallots and pinch of salt. Cook and stir until pan starts to deglaze and shallots soften, 3 to 4 minutes. Add mushrooms; cook stir until golden brown, 5 to 6 minutes. Add flour; stir until mushrooms are coated and cook for 2 minutes. Pour in cognac; use a kitchen torch to flame cognac to burn off alcohol. This will take just a few seconds. Add milk; cook and stir until pan is completely deglazed and milk begins to thicken and turn bubbly, about 2 minutes. Remove from heat. Stir in creme fraiche. Let cool. Remove lobster meat from the shell, leaving top shell intact. Remove any bits of bottom shell from the meat. Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with crinkled up foil. Make 4 channel-like indentations in the foil to hold and stabilize the lobster tails as they bake. Slice lobster meat down the middle and check for and remove any dark veins. Chop into 1/2-inch pieces. Transfer meat to a mixing bowl. Add cooled sauce, tarragon, pinch of salt, and cayenne pepper. Stir gently until well blended. Divide mixture among the lobster tail shells; place in prepared foil-lined pan. Sprinkle each lobster tail with about 1/2 teaspoon bread crumbs and 1/2 teaspoon grated cheese. Drizzle melted butter on the stuffed shells. Bake in preheated oven until nicely browned and heated through, about 10 minutes. If you like, you can turn on the broiler and broil 1 minute until tops are golden and crispy.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 2 servings

Calories: 590.3
Fat: 35.3 g
Saturated fat: 21.5 g
Carbohydrates: 13.8 g
Sugars: 4.6 g
Dietary fiber: 0.8 g
Protein: 41.4 g
Cholesterol: 220.2 mg
Sodium: 1007.8 mg
Chickpea Curry


Ingredients:
curry, onion, garlic cloves, coconut milk, soy sauce, chickpeas, tomatoes, fresh basil, sugar

Directions:
Heat oil in large saute pan on medium heat., Add curry, onion, garlic and briefly saute., Add coconut milk and soy and bring to boil., Boil for 5 minutes, stirring occasionally., Add chickpeas, tomato, basil & sugar., Bring back to simmer., Serve with jasmine rice.
Curried Fish


Ingredients:
butter, onion, red capsicum, butter, curry powder, fat-free mayonnaise, fresh parsley, flour, skim milk, lemon juice, eggs

Directions:
Melt butter in a pan, and cook diced fish until just cooked through. Remove fish, and set aside.
Add the onions and capsicum to the pan, and cook until tender.
Melt butter in microwave. add flour & curry powder, microwave for 30 seconds.
Slowly add milk, whisking to keep it smooth.
Add mayonnaise.
Microwave for 3 minutes, whisk, and microwave for a further 2 minutes.
Add lemon juice & parsley. Microwave 1 minute.  If sauce hasn't thickened, cook in 30 second intervals, until thick and creamy.
Add eggs, stirring well.
Add fish, onion, and capsicumto sauce, stirring gently to combine.
Enjoy!
Oatmeal Apple Pear Crisp


Ingredients:
cooking apples, pears, brown sugar, ground cinnamon, ground nutmeg, lemon juice, water, oats, all-purpose flour, brown sugar, salt, butter, margarine

Directions:
While peeling apples and pears, keep them in the lemon juice so they don't turn brown.
Place apples in a greased shallow 9<U+0094> square baking dish.
Sprinkle (2 tbsp] brown sugar, ground cinnamon, ground nutmeg and water.
Combine remaining dry ingredients in a separate bowl; add melted butter, mixing until crumbly.
Sprinkle crumb mixture on top of the apples.
Bake at 375°F for 30-40 minutes or until apples are tender.
Serve with vanilla ice cream or yogurt, great by itself too.
Smokin Buffalo Chips


Ingredients:
mayonnaise, bagel chips

Directions:
Mix the canned chicken with just enough mayo to make just moist., Chill for 30 minutes., Lay out the bagel crisps on a plate., Place 1/2 tsp of hot sauce on each crisp and spread., Place tablespoon of chicken mixture on each crisp., Top with 1/2 tsp of blue cheese dressing., Serve., Note: You will have lots of chicken mixture left over to make more.
Spicy Roasted Plums (Diabetic)


Ingredients:
red plums, purple plums, brown sugar, cinnamon, cardamom, cumin, nutmeg, light sour cream, nonfat sour cream

Directions:
Preheat oven to 450 degrees. Prepare a two-quart baking dish with a good cooking of cooking spray.
Prepare plums by slicing in half and removing pits. Place in the baking pan cut side up.
Combine juice, 2 tablespoons of brown sugar and the spices in a small bowl.  Drizzle spiced juice over the plums.
Bake the fruit for 20 minutes or until the plums are tender. Note that actual cooking time will vary according to the  ripeness of the fruit.
While the fruit is baking, toast the almonds lightly in a dry non-stick skillet.  Just a minute or so until the nuts just begin to release their aroma and take on a bit of color.
In a small bowl combine the sour cream with the last tablespoon of brown sugar.
Place plum halves in a serving bowl. Dot with sour cream and sprinkle of almonds.
Creamy Chicken Soup


Ingredients:
boneless skinless chicken breast, olive oil, small mushrooms, red bell pepper, leek white, butter, flour, celery seed

Directions:
In a large saucepan, brown the chicken in oil.  Add salt and pepper.  Set aside on a plate.
In the same saucepan, brown veggies in the butter until tender.  Sprinkle flour and celery seeds on them.  Cook 1 minute while stirring.  Add chicken stock while whisking and bring to boil always stirring.  Put the chicken back in the saucepan and add the cream.  Let simmer slowly about 5 minutes.  Adjust seasoning.
Make-Ahead Mashed Potatoes
Category: side-dish
By Carol Evans

You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first.

Ingredients:
5 pounds Yukon Gold potatoes, cubed
2 (3 ounce) packages cream cheese
8 ounces sour cream
½ cup milk
2 teaspoons onion salt
ground black pepper to taste

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash. In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish. Cover, and bake for 50 minutes in the preheated oven.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 245.2
Fat: 9.3 g
Saturated fat: 5.8 g
Carbohydrates: 35.8 g
Sugars: 0.5 g
Dietary fiber: 3.1 g
Protein: 5.9 g
Cholesterol: 24.7 mg
Sodium: 369.6 mg
Orange Ricotta Pancakes With Orange Honey Syrup


Ingredients:
cornmeal, water, flour, sugar, baking powder, cinnamon, milk, butter, egg, lemon juice, ricotta cheese, orange, honey, water, vanilla

Directions:
Pour boiling water over corn meal; they said corn flour. I just whirred corn meal in a food processor until finer flour.
Sift dry ingredients together.
Whisk together wet ingredients; add cornmeal, egg, milk, lemon juice.
Add to dry ingredients.
Add zest to ricotta (I used 1 teaspoon dried orange zest].
Fold in mixture.
Fry in silver dollar size pancakes with butter; they will stick easily and burn fast.
Meanwhile boil together syrup. The original recipe boiled a vanilla bean but I substituted vanilla in it; your choice. I just used honey and butter great stuff.
Chorizo Bites With Arugula Pesto


Ingredients:
arugula leaves, garlic clove, parmesan cheese, walnuts, olive oil, water, chorizo sausage, sherry wine vinegar

Directions:
To make the pesto:
Add the arugula, garlic, cheese, and walnuts to the bowl of a food processor or blender, and puree. As the processer is running, drizzle in the olive oil. This will be used to garnish the Chorizo. Season the mixture with salt, and pepper, to taste. If the pesto is too thick, you can thin it out with water.
To make the sausage:
Cut the sausage link into large 1 1/2-inch chunks. Heat the oil in a saute pan, and saute the sausage until the edges start to brown, about 3 to 4 minutes. Toss the pieces while they fry so they cook all over. Add a dash of sherry vinegar to the pan to deglaze and release all the flavors.
Transfer the sausage to a platter and serve with dollops of the arugula pesto. Add little cocktail sticks or toothpicks to each piece for easy eating.
Aloo Paratha
Category: bread
By Aavi1325

This is a traditional Indian aloo paratha that is very popular for every age group. It's a heavenly dish to serve on a rainy day. It's an easy recipe and a definite group pleaser. Garnish each paratha with a thin slice of butter and serve with plain yogurt.

Ingredients:
3 medium potatoes, peeled and cubed
4 teaspoons vegetable oil, divided, or as needed
¼ teaspoon cumin seeds
2 peppers green chile peppers, minced
6 leaf (blank)s fresh curry leaves
½ teaspoon minced fresh ginger
1 pinch ground turmeric, or to taste
salt to taste
5 cups whole wheat flour, divided
1 ¼ cups water

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, 10 to 15 minutes. Remove from the heat. Heat 1 1/2 teaspoons vegetable oil in a medium skillet over medium heat. Add cumin seeds and cook until light brown, 2 to 3 minutes. Add chile peppers, curry leaves, and ginger; cook and stir for about 1 minute. Add potatoes, turmeric, and salt; cook and stir carefully for about 5 minutes. Transfer potatoes to a bowl and allow to cool, about 15 minutes. Place 1/2 cup flour into a shallow bowl. Combine the remaining flour and 1 1/2 teaspoons oil in a large mixing bowl; salt to taste. Mix with your hands while gradually adding water. Knead dough until a smooth ball forms. Divide into 6 evenly round balls. Roll each dough ball into a thick, circular shape. Form the cooled potato mixture into 6 round balls and place a potato ball on top of each dough circle. Fold all the dough sides over the potato filling to cover. Flatten each stuffed dough slightly while dipping both sides into the bowl of flour. Roll each dough to a thin, circular shape and set a few inches apart on parchment paper. Set a large skillet over medium heat and lightly spread with remaining oil. Place a stuffed paratha on the hot skillet and cook for 2 to 3 minutes. Flip over and cook the other side for 2 to 3 minutes. Remove to a serving plate and continue this same process for all the parathas. Serve hot.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 6 parathas

Calories: 456.8
Fat: 5.1 g
Saturated fat: 0.8 g
Carbohydrates: 93 g
Sugars: 2 g
Dietary fiber: 14.8 g
Protein: 16.3 g
Sodium: 14.2 mg
Sausage, Pepper, and Onion Sandwiches
Category: world-cuisine
By wannabe chefette

One of my favorite fair foods that I always looked forward to, until I learned how to make them myself. Serve on Italian hoagie rolls.

Ingredients:
5 pounds Italian sausage links
2 (28 ounce) cans whole peeled tomatoes
1 (28 ounce) can crushed tomatoes
1 (29 ounce) can tomato sauce
¼ cup grated Parmesan cheese
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 tablespoon white sugar
1 tablespoon onion powder
4 large green bell peppers, thickly sliced
3 large onions, thickly sliced
25 (6 inch) Italian-style hoagie buns

Directions:
Cut the sausages apart into individual links if necessary, place the sausage links into a large skillet over medium heat, and brown them on all sides. Set the sausages aside, reserving the pan drippings. Pour the whole tomatoes, crushed tomatoes, and tomato sauce into a large saucepan with a lid; stir in the grated Parmesan cheese, garlic powder, Italian seasoning, sugar, and onion powder. Bring the mixture to a boil; add the cooked sausages, pan drippings, green peppers, and onions. Reduce heat to low, cover, and simmer until the vegetables are very tender and the sauce has thickened, about 6 hours. Serve on Italian hoagie buns.

Prep time: 15 mins
Cook time: 6 hrs 15 mins
Total time: 6 hrs 30 mins
Yields: 25 sandwiches

Calories: 478.9
Fat: 21.5 g
Saturated fat: 7.1 g
Carbohydrates: 50.9 g
Sugars: 8.1 g
Dietary fiber: 4.6 g
Protein: 20.6 g
Cholesterol: 36.4 mg
Sodium: 1491.3 mg
Easy Chickpea Curry
Category: world-cuisine
By Juavichar

This is my personal curry recipe that I've ended up developing over the years. It's very versatile - feel free to add any veggies or meats. All the ingredients can be adjusted to fit your preference. Serve over rice or just eat with naan.

Ingredients:
1 tablespoon butter
1  onion, chopped
3 cloves garlic, minced
3 teaspoons curry powder
2 teaspoons garam masala
½ teaspoon ground paprika
½ teaspoon white sugar
½ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon salt
¼ teaspoon pepper
1 (15 ounce) can garbanzo beans, drained
2  potatoes, chopped
1 (14 ounce) can coconut milk
1  tomato, chopped
⅓ cup milk
2 tablespoons ketchup
2 tablespoons sour cream
2 cubes  chicken bouillon
¼ cup ground almonds, or as needed

Directions:
Melt the butter over medium heat in a large saucepan. Cook and stir the onion and garlic in the melted butter for about 5 minutes, until onion is translucent. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and pepper. Continue to cook and stir 3 to 4 more minutes, until spices are lightly toasted. Mix in the  garbanzo beans, potatoes, coconut milk, tomato, milk, ketchup, sour cream, and bouillon cubes. Simmer the curry over medium-low heat for about 25 minutes, until the potatoes are tender. Stir in ground almonds to thicken.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 505.3
Fat: 31.8 g
Saturated fat: 22.2 g
Carbohydrates: 49.7 g
Sugars: 6.5 g
Dietary fiber: 9.5 g
Protein: 11.9 g
Cholesterol: 12.7 mg
Sodium: 1072.6 mg
Russian Cabbage Borscht
Category: soups-stews-and-chili
By Puma

An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.

Ingredients:
1 ½ cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups vegetable stock or water
2 tablespoons butter
1 ½ cups chopped onions
1 teaspoon caraway seed  (Optional)
2 teaspoons salt
1  celery stalk, chopped
1 large carrot, sliced
3 cups coarsely chopped red cabbage
black pepper to taste
¼ teaspoon fresh dill weed
1 tablespoon cider vinegar
1 tablespoon honey
1 cup tomato puree
sour cream, for topping
chopped tomatoes, for garnish

Directions:
Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock. Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes. Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 127.7
Fat: 5 g
Saturated fat: 2.9 g
Carbohydrates: 19.8 g
Sugars: 8.6 g
Dietary fiber: 3.7 g
Protein: 3 g
Cholesterol: 10.8 mg
Sodium: 908 mg
Beef and Barley Soup With Mushrooms for the Crock Pot!


Ingredients:
boiling water, stewing beef, onions, celery, carrots, garlic cloves, salt, black peppercorns, dried thyme leaves, bay leaf, pearl barley, tomato paste, beef broth, sour cream, fresh dill

Directions:
In a heatproof bowl, soak dried mushrooms in boiling water for 30 minutes, then strain through a fine sieve, reserving liquid.  Chop mushrooms finely and set aside.
In a skillet, heat oil over medium heat. Add beef and cook, stirring, until lightly browned.  Using a slotted spoon, transfer to slow cooker.
Add onions, celery and carrots to pan and cook, stirring until softened.  Add garlic, salt, peppercorns, thyme and bay leaf and cook, stirring for 1 minute.  Add barley and stir until coated. Stir in tomato paste, beef broth and reserved mushroom liquid and bring to a boil. Transfer to slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.  Discard bay leaf.  Ladle into bowls and garnish with sour cream and dill.
German Chocolate Pecan Pie


Ingredients:
flour, salt, unsalted butter, unsalted butter, eggs, dark brown sugar, light corn syrup, pecan halves, sweetened flaked coconut

Directions:
In a food processor, pulse the flour with 1/2 teaspoon salt. Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse just until the dough comes together. Wrap in plastic wrap;flatten to form a disk. Refrigerate until firm, about 15 minutes.
On a lightly floured work surface, roll out the dough into a 12-inch round;transfer to a pie pan. Cut the excess dough to leave a 1/2-inch over hang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes. Preheat the oven to 400°F.
Line the shell with foil and pie weights or dried beans;bake for 15 minutes. Remove the foil and beans, reduce the heat to 375°F and bake for another 12 minutes.
Meanwhile, in a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth. Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.
Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes. Let the pie cool completely before slicing.
Sultan's Delight


Ingredients:
milk, sugar, coconut, flour, butter, eggs, vanilla extract, baking powder, salt

Directions:
Mix everything together and pour into a glass pie dish., Bake at 350F for 30 minutes or until golden brown., Serve warm or cold.
Baked Asian Omelet


Ingredients:
extra virgin olive oil, hot chili pepper, ginger, fresh garlic cloves, shitake mushrooms, scallions, green onions, eggs, cilantro

Directions:
Just preheat the oven to 160 C/325°F.
Put the oils in a skillet, and gently saute the chilli, ginger, onions, and mushrooms for about 5 minutes, until soft and well combined.
Beat the eggs with a hand blender, and pour the mixture over the vegetables.
Top with the herbs, and place the pan in the oven. Or transfer the mixture to a pie dish and cook for about 20 minutes until set. YUM! YUM! YUM!
Pineapple and Jelly Pudding


Ingredients:
boiling water, crushed pineapple

Directions:
Mix jello with boiling water and preserved juice., Put in fridge to set., Whip cream and mix in crushed pineapple. Fold., When jello has almost set, beat it with an egg beater, folding jello into cream., Refrigerate overnight., Serve with ice cream.
Daily Detox Ritual #2: Breakfast Meal Replacement Green Smoothie


Ingredients:
orange, pineapple, banana, mango, papaya, spinach, kale, celery ribs, lime juice, lemon juice, water, stevia

Directions:
Start with water, you can use 1 cup to start, blend in about one small handful each of spinach and kale. Blend until smooth *if using a regular blender, try frozen organic chopped spinach. VITA MIX: add all ingredients in order, no need to blend greens first.
Add in 1/2 orange, cut into a few smaller pieces, try leaving a little rind! Make sure you take all seeds out. Break celery (more fat burning, anti-inflammatory!] into chunks, and blend smooth. NOTE: Citrus type fruits work best, for best nutrient absorption.
Add in harder fruits first, banana and lemon/lime last. If too thick, add in cold water until desired thickness, remember, it's a smoothie-not a juice:].
Add stevia and sweeten to taste, and try a pinch of dry or fresh mint if you find it strong for your palate!
Lemon Pudding


Ingredients:
eggs, caster sugar, butter, plain flour, fresh lemon rind, lemon juice, milk

Directions:
Place egg yolks in a large bowl.
Add sugar and stir till smooth.
Add melted butter, flour and lemon rind, then stir in juice and milk.
Beat egg whites until soft peaks.
Gently fold into yolk mix.
Pour mixture into a well greased, deep oven proof dish.
(I use a souffle dish!] Bake 170 degrees celcius for 40-50 minutes.
Orzo Pasta Salad


Ingredients:
orzo pasta, frozen green pea, black olives, parsley, olive oil, salt, black pepper, garlic clove, feta cheese

Directions:
Cook orzo pasta according to directions.  Rinse with cool water to stop the cooking process.  Drain thoroughly.
In a large bowl, toss the remaining ingredients with pasta.
Cover and chill at least 1 hour - overnight is even better.
Serve chilled or at room temperature.