xiaoxl/recipe_data huggingface dataset:
Chef John's Santa Maria-Style Beans
Category: side-dish
By Chef John

Classic Santa Maria-style beans are made with a special variety of pink beans called pinquitos. These 'little pink' beans are prepared in a spicy, smoky, tomato/chili sauce that's spiked with not one, but two kinds of pork. Santa Maria beans have come into my life relatively late, so I plan on making up for lost time this barbecue season.

Ingredients:
1 pound dry pink beans (such as pinquito)
cold water to cover
2 slices peppered bacon, diced
½ cup diced smoked ham
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
½ cup water
¼ cup ketchup
1 tablespoon sugar
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon chipotle chile powder  (Optional)
1 pinch dried oregano

Directions:
Place pink beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain. Place drained beans in a stockpot with enough cold water to cover. Bring to a simmer and cook until almost completely tender, about 1 hour 45 minutes. While beans are simmering, cook and stir bacon in a large saucepan over medium heat until cooked through but not crispy, 5 to 7 minutes. Add ham; cook and stir until ham is heated through, about 1 minute. Stir garlic into ham mixture and cook until garlic is fragrant, about 1 minute more. Add tomatoes, 1/2 cup water, ketchup, sugar, dry mustard, paprika, chili powder, salt, chipotle chile powder, and oregano. Bring to a simmer, reduce heat to low, and cook until flavors blend, about 30 minutes. Drain beans, reserving 1 cup of the cooking liquid. Combine beans, reserved liquid, and tomato mixture in the beans stockpot; bring to a simmer, reduce heat to low, and cook, stirring occasionally, until beans are tender and mixture has thickened, about 30 minutes.

Prep time: 20 mins
Cook time: 2 hrs 15 mins
Total time: 10 hrs 35 mins
Yields: 6 servings

Calories: 343.6
Fat: 4.7 g
Saturated fat: 1.4 g
Carbohydrates: 56.4 g
Sugars: 7.7 g
Dietary fiber: 10.6 g
Protein: 20.2 g
Cholesterol: 9.9 mg
Sodium: 838.8 mg
Cuban Garlic Salad Dressing


Ingredients:
white vinegar, extra virgin olive oil, salt, pepper, dry mustard, garlic cloves, oregano

Directions:
"Mix all ingredients throughly with wire whisk.  Serve at room temperature."
BBQ Chicken Legs With Sauteed Veggies


Ingredients:
ketchup, hoisin sauce, chicken legs, salt, black pepper, bacon, carrots, sugar snap peas, asparagus, mint leaf

Directions:
In a small bowl, mix ketchup and hoisin sauce.  Set aside.
Sprinkle salt and pepper on chicken legs and put on a baking sheet that has foil paper on it.  Cook in a preheated oven of 400 F for 20 minutes.  Brush with the sauce of ketchup and keep cooking 20 minutes or until golden and the juice that comes out is clear.
Meanwhile, in a skillet, cook bacon at medium low heat for about 5 minutes or until crispy.  Remove bacon from skillet and drained on paper towell.  Without degreasing the skillet, add carrots and cook, while stirring, for 5 minutes.  Add sugar snap peas and asparagus and keep cooking while stirring for 3 to 4 minutes or until veggies are tender.  Remove the skillet from the heat.  Crumble the bacon in the skillet, add mint and stir delicately.  Serve the veggies with the chicken.
Champagne With Pomegranate Syrup and Raspberries


Ingredients:
sparkling apple cider, pomegranate juice, raspberries

Directions:
Pour 1 tablespoon juice into the bottom of each champagne flute or coupe., Carefully pour in the champagne., Float a few raspberries in each glass, and serve.
Hot Fudge Pudding Cake
Category: desserts
By Debbie Clift Russ

This is my husband's favorite recipe. Someone brought this to my Grandpa's funeral in 1968, and I've been making it since. The dark fudge cake over the hot pudding is delicious served with whipped cream or ice cream. This is very rich and will be loved by chocolate lovers!

Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder
¾ cup white sugar
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
½ cup milk
2 tablespoons butter, melted
1 cup chopped walnuts
¼ cup unsweetened cocoa powder
1 cup packed brown sugar
1 ¾ cups hot water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan. Whisk together flour, baking powder, white sugar, 2 tablespoon cocoa powder, and salt in a large bowl. Stir in milk and butter until smooth. Fold in walnuts until just combined. Spread batter evenly in the prepared baking pan. Mix 1/4 cup cocoa and brown sugar in a small bowl; sprinkle mixture on top of the batter. Pour hot water over the batter. Bake in the preheated oven until the center of the cake is almost set, about 45 minutes. Brown sugar, cocoa, and hot water will combine to form a chocolate sauce that will settle to the bottom of the cake during baking. Best served warm.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 9x9-inch cake

Calories: 333.3
Fat: 12.1 g
Saturated fat: 2.9 g
Carbohydrates: 55.9 g
Sugars: 41.5 g
Dietary fiber: 2.5 g
Protein: 4.7 g
Cholesterol: 7.9 mg
Sodium: 206.2 mg
Fontina Cheese and Red Sweet Pepper Stuffed Chicken Breasts


Ingredients:
boneless skinless chicken breast halves, fresh ground black pepper, Fontina cheese, fresh sage leaves, all-purpose flour, olive oil, dry white wine, chicken broth

Directions:
First you will need to rinse your chicken well, and then pat it dry.
Take each breast half, and place it, boned side up.
between two pieces of clear plastic wrap.
Working from the center to the edges, pound lightly with a meat mallet (make sure that you are using the flat side] until 1/4-inch thick.
Remove the plastic wrap after you are done pounding.
Sprinkle the chicken with freshly ground black pepper (to taste], and then layer the fontina, pepper halves, and sage evenly in the center of each breast.
Fold in the edges; roll up jelly-roll style, pressing the edges to seal, and then roll in flour.
In an 8 inch skillet, heat the olive oil over medium heat.
Cook the chicken about 5 minutes, turning to brown on all sides.
Remove from skillet.
In the same skillet, bring wine OR broth to a boil; reduce heat.
Simmer uncovered for approximately 2 minutes or until 1/4 cup of liquid remains.
Return chicken to the skillet, and cover and simmer for 10-12 minutes until chicken is no longer pink in the center.
To Serve, spoon juices over the chicken.
You can also slice the chicken into rounds for a beautiful presentation.
Tomato Basil Gooey Cheese Side Dish


Ingredients:
tomatoes, fresh basil leaf, olive oil, salt, mozzarella cheese

Directions:
Put the tomato on a microwave safe plate and drizzle with the olive oil; use the best olive oil you can as this is for flavor.
Salt the tomato to personal taste, then scatter the Basil and Cheese over the top.
Heat on high in the microwave until the cheese is melted and bubbly (watch carefully so you don't get that yucky microwaved hard cheese] and the tomato has softened.
Chaeshoernli Mit Apfelmus - Macaroni & Cheese With Applesauc


Ingredients:
elbow macaroni, onions, butter, Appenzeller cheese, butter, apples, cinnamon stick, whole nutmeg, sugar

Directions:
Cook the pasta in salted water and drain.  Peel the onions, chop them in thin slices and saute them in butter: then mix them with the pasta.  Stir the cream into this mixture, and season with salt and pepper.
Grate the Appenzeller cheese or Bergkaese and scatter it over the macaroni. Sizzle the butter until light brown and pour it over the dish.
For the apple sauce:
Peel and core the apples.  Cook slowly with the apple juice, cinnamon, whole nutmeg and sugar: add a squeeze or so of lemon juice toward the end of the process.
Remove the whole spices, sieve the puree, and sweeten to taste if necessary: then whip the remaining cream, top the applesauce with it, and serve alongside the macaroni/cheese.
Oatmeal Bread


Ingredients:
boiling water, rolled oats, dry yeast, water, molasses, salt, butter, flour

Directions:
Pour boiling water over oats; let rest 2 hours.
Sprinkle yeast over lukewarm water; stir until dissolved.
Add to oats with molasses, salt and butter.
Stir in flour, beating with wooden spoon until well mixed.
Shape into ball.
Place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes.
Punch down, then beat again until smooth.
Divide batter into 2 buttered loaf pans.
Let rise until doubled, about 40 minutes.
Bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan.
Air Fryer Spicy Roasted Peanuts
Category: appetizers-and-snacks
By Soup Loving Nicole

These peanuts are crunchy, spicy, salty, and addictive. I like to portion them out into plastic zip bags to take to work as an afternoon snack.

Ingredients:
2 tablespoons olive oil
3 teaspoons seafood seasoning (such as Old Bay®)
½ teaspoon cayenne pepper
8 ounces raw Spanish peanuts
salt to taste

Directions:
Preheat an air fryer to 320 degrees F (160 degrees C). Whisk together olive oil, seafood seasoning, and cayenne pepper together in a large bowl. Add peanuts and stir until peanuts are evenly coated. Transfer peanuts to the air fryer basket. Cook peanuts in the air fryer for 10 minutes. Toss and cook for an additional 10 minutes. Remove the basket from the air fryer and salt peanuts to taste. Toss peanuts one last time and cook 5 additional minutes. Transfer peanuts to a paper towel lined plate and let cool.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 8 servings

Calories: 192.6
Fat: 17.4 g
Saturated fat: 2.4 g
Carbohydrates: 4.9 g
Sugars: 1.2 g
Dietary fiber: 2.6 g
Protein: 7.4 g
Sodium: 228.9 mg
Grilled  Asparagus Wrapped in Prosciutto


Ingredients:
asparagus, prosciutto, olive oil, kosher salt, fresh cracked pepper, parmigiano-reggiano cheese

Directions:
Heat grill to medium high.
Toss trimmed fresh asparagus with Olive oil and salt and pepper.
Place asparagus on grill, turning occasional, until they are becoming charred, about 5-7 minutes.
Remove from grill and wrap each spear with prosciutto, sprinkle with Parmesan cheese and serve.  Also great served chilled as an appetizer.
Dates and Walnuts in a Loaf


Ingredients:
all-purpose flour, baking powder, unsalted butter, granulated sugar, dates, walnuts, baking soda, milk, egg

Directions:
Preheat oven to 350 degrees F, & grease an 8 inch loaf pan.
In large bowl, whisk together flour & baking powder.
Add butter & mix with fingers or cut with pastry cutter until mixture resembles coarse bread crumbs.
Add sugar, dates & nuts & stir to mix.
In a small bowl, combine baking soda & warm milk, mixing well.
Make well in middle of flour mixture & add milk mixture & beaten egg, stirring until mixture is smooth & fairly moist ~ If necessary, add a little more milk.
Spoon mixture into prepared loaf pan, smoothing top down with back of spoon.
Bake about 1 hour or until loaf has risen & is golden brown on top. Check with toothpick in the center to make sure loaf is done.
Cool pan on wire rack 10 minutes, then remove loaf from pan & let cool completely on wire rack before serving.
Mom's Spiced Zucchini Bread
Category: breakfast-and-brunch
By carriekdevine

This zucchini bread recipe is super moist and super spicy, loaded with cinnamon, nutmeg, and cloves. I tried several recipes before I asked my mom for her recipe. I go to the farmers market every Saturday and get these huge zucchinis, and this is the perfect use for them. It reminds me of my childhood. The loaves can be frozen and are great as gifts. People love them.

Ingredients:
2 cups white sugar
1 cup vegetable oil
3  eggs
1 teaspoon vanilla extract, or more to taste
2 cups shredded zucchini
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
¼ teaspoon baking powder
¼ teaspoon ground cloves
½ cup chopped walnuts  (Optional)
½ cup raisins  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar mixture until batter is mixed. Fold walnuts and raisins into the batter; pour into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 16 servings

Calories: 360.5
Fat: 17.3 g
Saturated fat: 2.7 g
Carbohydrates: 48.5 g
Sugars: 28.6 g
Dietary fiber: 1.5 g
Protein: 4.5 g
Cholesterol: 34.9 mg
Sodium: 247.4 mg
Pink Fruit Dip
Category: appetizers-and-snacks
By Devina

This quick and easy dip for fruit was given to me by my aunt many years ago.  It is a hit whenever I serve it.

Ingredients:
2 (6 ounce) containers vanilla yogurt
1 cup mayonnaise
1 cup sour cream
¼ cup white sugar
¼ cup grenadine

Directions:
In a bowl, stir together yogurt, mayonnaise, sour cream, sugar, and grenadine; mix well. Cover and refrigerate 2 hours to overnight to allow flavors to meld.

Prep time: 5 mins
Total time: 2 hrs 5 mins
Yields: 4 cups

Calories: 86.5
Fat: 7.1 g
Saturated fat: 1.8 g
Carbohydrates: 5.2 g
Sugars: 4.3 g
Protein: 0.8 g
Cholesterol: 6.3 mg
Sodium: 50.5 mg
Cream of Chicken Soup From Scratch
Category: soups-stews-and-chili
By BabyDollPie

I stopped using canned foods, so this is my alternative. This makes about 2 cans worth, and is perfect for casseroles!

Ingredients:
1 ½ cups chicken stock, divided
1 teaspoon finely chopped onion
1 clove garlic, finely chopped
½ cup milk
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon chopped fresh parsley
⅛ teaspoon lemon pepper seasoning
1 pinch ground allspice
1 pinch ground paprika
1 cup milk
¾ cup all-purpose flour

Directions:
Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes. Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 cups

Calories: 134.4
Fat: 2.1 g
Saturated fat: 1.2 g
Carbohydrates: 22.9 g
Sugars: 4.4 g
Dietary fiber: 0.9 g
Protein: 5.6 g
Cholesterol: 7.3 mg
Sodium: 198.3 mg
Berry-Peach Cobbler With Sugared Almonds


Ingredients:
fresh blueberries, fresh blackberries, granulated sugar, cornstarch, fresh lemon juice, salt, all-purpose flour, granulated sugar, cornstarch, baking powder, salt, butter, half-and-half, turbinado sugar, vanilla ice cream

Directions:
Preheat oven to 350.
To prepare filling, combine blueberries, blackberries, and peaches in a 13x9 inch baking dish lightly coated with cooking spray.  Sprinkle 2/3 cup granulated sugar, 2 1/2 tablespoon cornstarch, juice, and 1/8 teaspoon salt over fruit;  toss gently to combine.
To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoonsalt, stirring well.  Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal.  Add half-and-half; gently knead dough just until moistened.  Drop dough by spoonfuls evenly over top of filling.  Combine almonds, turbinado sugar, and egg wihite;  sprinkle over top.
Bake at 350 for 50 minutes or until topping is browned.  Let stand 10 minutes.  Serve with ice cream.
Homemade Chicken Enchiladas
Category: world-cuisine
By Mary Kate

These enchiladas are great. Even my 5 year old loves them!

Ingredients:
1 tablespoon olive oil
2  cooked chicken breasts, shredded
1  onion, diced
1  green bell pepper, diced
1 ½ cloves garlic, chopped
1 cup cream cheese
1 cup shredded Monterey Jack cheese
1 (15 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon dried parsley
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
8 (10 inch) flour tortillas
2 cups enchilada sauce
1 cup shredded Monterey Jack cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture. Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese. Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 604.7
Fat: 31.7 g
Saturated fat: 14.7 g
Carbohydrates: 47.7 g
Sugars: 5.1 g
Dietary fiber: 4.7 g
Protein: 32.3 g
Cholesterol: 98.3 mg
Sodium: 1340.9 mg
Salsa II
Category: appetizers-and-snacks
By KIKIWOOD

This is a very good salsa recipe. Simple ingredients are boiled and blended to created a flavorful, spicy mixture that's great with tortilla chips and on Mexican-style foods. The amounts of onions and jalapenos may be varied; canned crushed tomatoes may be substituted for fresh.

Ingredients:
6 pounds roma (plum) tomatoes
¼ pound roma (plum) tomatoes, chopped
2 tablespoons garlic powder
¼ cup lemon juice
1 ½ tablespoons salt
1 tablespoon ground cayenne pepper
1 ½ teaspoons ground cumin
1  red onion, chopped
1  white onion, chopped
1  yellow onion, chopped
1 pound jalapeno peppers, chopped
⅓ bunch fresh cilantro, chopped

Directions:
Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush. Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 1.5 gallons

Calories: 9.2
Fat: 0.1 g
Carbohydrates: 2 g
Sugars: 1.1 g
Dietary fiber: 0.6 g
Protein: 0.4 g
Sodium: 110.9 mg
Peach Ice Cream


Ingredients:
sugar, salt, heavy cream, vanilla

Directions:
In the top of a double boiler or a in a stainless steel bowl set over a pan of simmering water, whisk the egg yolks and sugar together until warm to the touch.
Add the peach puree and salt.
Whisking constantly, continue cookig until the custard thickens slightly.
Remove from heat and add the cream, vanilla, and chopped peaches.
Chill in the refrigerator, then freeze in an ice cream machine according to manufacturer's directions.
Grilled Veggie Tortellini Salad


Ingredients:
roasted garlic, portabella mushroom, onion, zucchini, olive oil, garlic, olive oil, rosemary, provolone cheese, black olives

Directions:
Place first 8 ingredients into a zip lock bag and marinate for 1 hour.
Then grill till browned about 2-3 minutes each side.
In a blender blend garlic,olive oil,balsamic vinegar,.
rosemary.
Dice cooked onions, peppers (Charred skin removed], zucchini, and mushrooms.
Mix all remaining ingredients in a bowl toss adding dressing and serve room temp or chill and serve adding more oil and vinegar if necessary.
Coconut Cream Pie


Ingredients:
sugar, salt, cornstarch, flour, milk, butter, vanilla, sweetened flaked coconut

Directions:
Stir together sugar, salt, cornstarch and flour.
Add milk, mix well and bring to a boil over medium heat.
Boil for one minute, then pour some hot mix into egg yolks to temper, then add back to pudding mixture.
Boil one minute more, then add butter, vanilla and coconut.
Cool slightly, then pour into baked pie crust.
Refrigerate several hours and serve with sweetened whipped cream and top with toasted coconut.
Banana Fool Smoothy


Ingredients:
bananas, lime juice, evaporated milk, yoghurt

Directions:
Mash bananas and place in blender with evaporated milk and lime juice.
Add yoghurt and continue to blend for a further 30 seconds.
Spoon or pour into 4 (¼ cup] serving glasses or dessert bowls. Chill.
Brie and Dried Cranberry Quesadillas


Ingredients:
extra virgin olive oil, yellow onion, flour tortillas, dried cranberries, fresh ground black pepper, cilantro leaf

Directions:
NOTE: You could also substitute corn tortillas for the wheat tortillas.
Preheat oven to 425 degrees.
In skillet over medium heat, cook the onion in the olive oil for about 5 minutes or until soft and browned. Stir often.
Set onions aside in small bowl to cool.
Arrange four (or 8 small] tortillas on a large baking sheet. Divide the Brie cheese and sauteed onions among the tortillas. Sprinkle with cranberries and garnish with black pepper then place the other tortillas on top, pressing down gently but firmly.
Bake for approximately 8 minutes or until the Brie melts.
Cut each tortilla into 6 wedges (if using small tortillas cut in half] and serve warm.
Garnish with cilantro leaves if desired.
Beet, Feta and Granny Smith Apple Salad


Ingredients:
beets, red onion, granny smith apples, feta cheese, shallot, Dijon mustard, red wine vinegar, celery seed, canola oil, olive oil, salt, fresh ground pepper, scallion, fresh dill

Directions:
Wash the beets, but do not peel.
Place in a very deep pot and cover with cold water until floating.  Bring to a boil, cut back to a simmer and cook for about 40 minutes or until tender when pierced with a sharp knife.  Note - Beets can be a bit messy and stain terribly.   By using a very deep pot you won’t have as much splattering.
While the beets are cooking,  make the salad dressing by combining the ingredients above starting with the shallot and ending with the freshly ground pepper.  Shake well.
Chop the red onion, slice the green apple, place them in a large bowl and toss with the salad dressing and the feta cheese.
When beets are done, cool, peel, cut in half and then slice thinly.
Toss with the apples, onion and cheese mixture.
Garnish with the scallions and dill.
Enjoy!
Microwave Spaghetti OAMC


Ingredients:
lean ground beef, onion, garlic cloves, water, dried basil leaves, spaghetti, parmesan cheese

Directions:
In a 3 quart microwave safe casserole, crumble beef and add onions. Microwave on high for 3-4 minutes, stirring to break up meat. Microwave on high for 2 more minutes and drain off fat.
Add spaghetti sauce, water, basil and uncooked spaghetti. Mix to combine. Cover with lid and microwave on high for 5 minutes. Stir. Cover casserole again and microwave on high for 8-10 minutes longer. Stir.
If you want to freeze this dish, at this point cool the casserole in the refrigerator. Wrap, label, and attach a freezer bag with the grated Parmesan cheese. Freeze up to 3 months. To thaw and reheat, thaw overnight in refrigerator. Cover casserole with microwave safe paper towel and microwave on medium for 7-8 minutes until warm. Sprinkle with cheese and continue as directed below.
If not freezing, sprinkle with cheese, cover again and microwave on high for 7-8 minutes longer until spaghetti is tender. Let stand 4 minutes before serving.
Corn and Bell Peppers Stuffed Zucchini


Ingredients:
zucchini, water, frozen whole kernel corn, fresh corn kernels, red bell peppers, fresh basil, dried basil, green onions, olive oil, salt

Directions:
Cut zucchini lengthwise in half; place zucchini and water in microwavable dish.
Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam.
Microwave on High 3 to 5 minutes or until zucchini is crisp-tender.
When cool enough to handle, scoop centers from zucchini, leaving 1/4-inch shells.
Mix remaining ingredients.
Spoon about 2 tablespoons corn mixture into each zucchini shell.