xiaoxl/recipe_data huggingface dataset:
Nyoyo (Cooked Vegetables)


Ingredients:
olive oil, onion, red bell peppers, tomatoes, black-eyed peas, corn, paprika

Directions:
Saute onion & peppers in oil until until limp. Add tomatoes and simmer for 5 more minutes.
Meanwhile combine beans, corn and spices. Stir in with the onions then cover and simmer for 15 minutes. Adding a little water if necessary. Serve over rice.
Sweet Potatoes With Cranberries


Ingredients:
sweet potatoes, unsalted butter, Bourbon, vanilla, water, cranberries, light brown sugar, cayenne pepper, cinnamon

Directions:
Preheat the oven to 350°. Butter a large, shallow oven safe dish. Arrange the sweet potatoes overlapping the slices slightly. Pour 1/2 cup of the water over the sweet potatoes. Cover with foil and bake for about 40 minutes, or until just tender.
Mix the melted butter with the bourbon or Vannila. Spoon the mixture over the sweet potatoes. Increase the oven temperature to 425°. Season with salt and black pepper and bake in the upper third of the oven for about 25 minutes, basting halfway through cooking, until the bourbon mixture is almost completely absorbed.
In a saucepan, combine the cranberries, the remaining 1/2 cup of water and the brown sugar and med-heat until the cranberries start to burst, about 10 minutes. Drain the cranberries, keep the liquid.
Stir the cayenne and cinnamon into the cranberry liquid and spoon it over the sweet potatoes. Bake in the upper third of the oven, basting well after 5 minutes, for 20 minutes longer, until the potatoes are glazed and most of the liquid is gone. During the last 5 minutes of baking, scatter the cranberries on top. Serve.
These can be made a head of time, then warmed before serving.
Cranberry Glazed Meatballs


Ingredients:
ground beef, ground pork, garlic cloves, salt, ground ginger, pepper, egg, cranberry sauce, cranberry sauce, vinegar, brown sugar, prepared mustard, Worcestershire sauce, Tabasco sauce

Directions:
Meatballs: Combine ingredients, shape into meatballs, bake at 400°F 10 to 12 minutes, turning once.
Sauce: Heat sauce ingredients.
Put meatballs in casserole. Pour sauce over meatballs. Bake at 350°F for 15 – 20 minutes.
Gourmet Magazine Tiramisu


Ingredients:
water, sugar, brandy, heavy whipping cream, sugar, vanilla extract, mascarpone cheese, ladyfinger, cocoa powder

Directions:
For the SYRUP, combine water and sugar in a small saucepan.
Bring to a simmer, stirring occasionally to dissolve sugar.
Remove from heat, cool.
Add coffee and optional brandy.
For the FILLING, whip cream with sugar and vanilla until soft peaks form.
Fold cream into softened mascarpone.
ASSEMBLE a layer of the ladyfingers (or sponge cake slices] in the bottom of a shallow 2-quart baking dish or gratin dish.
Sprinkle with half the syrup.
Spread with half the filling.
Repeat with remaining ladyfingers, syrup and filling, spreading the top smooth, using a metal spatula.
Cover with plastic wrap and refrigerate for up to 24 hours before serving.
Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.
Spicy Honey Orange Chicken Breasts With Mushrooms


Ingredients:
boneless skinless chicken breasts, flour, chili powder, lemon pepper, olive oil, garlic, wine, honey, red pepper flakes, mushroom pieces, water

Directions:
Clean and dry chicken breasts.  Pound them to an even thickness.
Put flour on a plate. Sprinkle 1/2 the chili powder and no-salt lemon pepper on flour.  Dredge the first chicken breast so that both sides are covered in flour and spice.  Repeat process for the second chicken breast.
Before you start the chicken, put the rice in the water and heat.  When the water boils, cover and reduce heat to low simmer.  Simmer for 20 minutes and then let stand until chicken is done.
Heat garlic and olive oil in a pan at medium-high heat.  Cook chicken breasts for about 3-4 minutes on each side - until they are about 1/2 cooked.
Remove chicken from the pan and keep warm (I put them in the oven at 170 degrees].
Deglaze the pan with the wine and reduce by half (for those of you who don't know what this means - as I didn't - it means pour the wine in the hot pan and let it simmer/ boil until only half of it is left and all of the chicken fat, etc. is dissolved into the wine].
Add the orange juice, honey and red pepper flakes.  Allow it to just boil.
Place the chicken back in the pan and add the mushrooms.  Cook at medium-low heat for about 10 - 12 minutes (until chicken is cooked through].  Pour sauce over chicken occasionally.
Serve over rice.
Breakfast Sausage Grilled Cheese


Ingredients:
butter, American cheese, apples

Directions:
Coat a skillet with cooking spray and heat over medium heat. Cut sausage links in half lengthwise and place in skillet. Cook for 2 minutes or until heated through. Move links to the side of skillet.
Butter one side of each slice of bread. Place one slice in skillet, butter side down. Layer with one slice cheese, sausage, apple, a second slice of cheese and a second bread slice, butter side up. Cover and cook for 2-3 minutes on each side or until golden brown and cheese is melted.
Chicken Bechamel Lasagne


Ingredients:
olive oil, butter, all-purpose flour, low-fat milk, salt, white pepper, shallots, garlic cloves, all-purpose flour, whole wheat flour, olive oil, salt, white mushrooms, manchego cheese, pecorino romano cheese

Directions:
Pre heat the oven to 375 degrees.
For the Bechmel sauce, bring the oil and butter to high heat and stir in the flour a little at a time to avoid clumping.
Add the milk and, stirring continuously, the salt, pepper, shallots, garlic, and bay leaves.
Simmer for about 5 minutes, stirring occasionally. Discard the bay leaves and reerve.
For the lasagna, place the two flours and the salt in the bowl of a stand mixer. With the mixer on low speed,  drizzle in the oil until a smooth dough ball is formed and pulls away from the side of the bowl. Add a little water OR a little flour if the dough is too dry OR too wet.
Turn the dough out onto a floured board and divide in to 8 or 10 manageable hunks.
Run each hunk through a pasta sheeter to create lasagna sheets approximately 5x9.
Pour enough of the Bechemel into a 5x9 baking dish to just cover the bottom and lay a sheet of pasta on top of it.
Cover this sheet with the chicken and cover that with another sheet of pasta.
Spread the mushrooms on top and cover with another sheet.
Continue the layering by adding the Manchego, pasta, Pecorino, pasta, Taco cheeses, and pasta.
Cover the layers with the remaining Bechemel sauce and top with the bread crumbs.
Bake for 25 minutes and let set up 10 minutes.
Best Buttercream Frosting Recipe


Ingredients:
vegetable shortening, butter, vanilla extract, powdered sugar, milk

Directions:
Cream butter and shortening with electric mixer., Add vanilla., Gradually add sugar, one cup at a time, beating well on medium speed., Scrape sides and bottom of bowl often., When all sugar has been mixed in, icing will appear dry., Add milk and beat at medium until light and fluffy.
Cranberry & Lemon Muffins


Ingredients:
flour, whole wheat flour, baking powder, dried cranberries, lemon rind, eggs, butter, milk, brown sugar

Directions:
Sift flours with baking powder, stir in cranberries & lemon rind.
In a separate bowl, whisk together eggs, butter, milk & sugar, pour into flour mixture and stir until just combined.
Spoon into greased muffin pans and bake at 180.C for approx 25 mins or until cooked through.
Great Green Salad
Category: salad
By JESSPOOH

Yummy green feta salad, great for summer evenings! Add as many fruits and vegetables as you wish - I usually add pears or tangerines depending on the season.

Ingredients:
4 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon ground black pepper
1 pinch white sugar
1 teaspoon chopped fresh parsley
1 teaspoon fresh lemon juice
2 cloves garlic, chopped
1  avocados - peeled, pitted, and cubed
4 cups mixed salad greens
½ cup sliced almonds
2 ounces feta cheese, crumbled

Directions:
In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing. Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced almonds and feta cheese over the top.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 325.6
Fat: 30 g
Saturated fat: 5.6 g
Carbohydrates: 10.5 g
Sugars: 1.8 g
Dietary fiber: 5.9 g
Protein: 6.5 g
Cholesterol: 12.6 mg
Sodium: 561.7 mg
Baked Beans


Ingredients:
onion, prepared mustard, ketchup

Directions:
Preheat oven to 350°., Mix beans, sugar, onion, mustard, and ketchup., Cut up bacon strips in small pieces, mix in with the rest of the ingredients., Bake for 30-45 minutes.
Naughty Curry  Pasta Salad


Ingredients:
rotini pasta, broccoli florets, green onions, grape tomatoes, carrot, salt, black mustard seeds, cumin seed, black peppercorns, cloves, fennel seed, paprika, ginger powder, asafoetida powder

Directions:
Dry roast the Spice Mix spices, except for the ginger powder and the paprika. Whizz it to a powder in your coffee grinder, then mix in the ginger powder and paprika. Set aside.
Cook the pasta until it is done but still somewhat firm. Rinse with cold water.
Combine the pasta with the vegetables in a large bowl. Stir in the salad dressing. Add salt and 1 1/2 Tb of the spice mix.
In a small skillet, heat a dab of oil until it is sizzle-hot. Add the black mustard seeds. As soon as they have quit popping, dump them in the pasta bowl.
Mix everything together. Cover and refrigerate. It's best to let it chill at least an hour before chow time, if you can stand it.
Tomato Pork Loin Chops
Category: main-dish
By MLYIN

Rich, tasty, and easy to make with delicious, on hand ingredients! Serve with egg noodles, if you want.

Ingredients:
2 tablespoons olive oil, divided
4  boneless pork loin chops, pounded thin
1 large onion, sliced
½ teaspoon sugar
2 teaspoons chili powder
½ teaspoon fennel seeds, crushed
½ teaspoon red pepper flakes
1 teaspoon dried oregano
1 (8 ounce) can tomato sauce
2 fluid ounces water
1 teaspoon Worcestershire sauce
salt and pepper to taste

Directions:
Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm. Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil. Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.

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

Calories: 193.4
Fat: 12.4 g
Saturated fat: 2.9 g
Carbohydrates: 8.6 g
Sugars: 4.6 g
Dietary fiber: 2.2 g
Protein: 12.8 g
Cholesterol: 30.5 mg
Sodium: 339.8 mg
Fruit & Veggie Muffins


Ingredients:
apples, sugar, cranberries, carrot, walnuts, flour, baking powder, baking soda, salt, cinnamon, eggs

Directions:
Preheat oven to 375 degrees F., Grease 12 muffin cups or line with paper liners., In a large bowl, mix apples and sugar well., Add cranberries, carrots and nuts., Stir gently to combine., Sift together dry ingredients., Add to apple mixture and stir well., Stir in eggs and oil., Mix gently, but thoroughly., Divide batter evenly among muffin cups., Bake 25-30 minutes., Cool 5 minutes., Remove to wire rack.
Chicken and Vegetable Curry Pie


Ingredients:
chicken breasts, potatoes, sweet potatoes, Japanese pumpkin, carrots, peas, curry powder, plain flour, flour, puff pastry

Directions:
Peel and dice all vegeatbles.
Using a large saucepan, bring potatoes, sweet potatoes, pumpkin, carrots, onions and peas to boil in stock.
Simmer until potatoes are tender.
In a fry pan heat the oil.  Add onions and cook until tender.  Add flour and curry powder to onions and stir through.
Add the onion mixture to the pot of vegetables and stir through.  Mixture will start to thicken.  Add chicken to pot and mix well.
Place mixture into pie case and cover with puff pastry.  Glaze with milk and egg mixture to make it brown and crispy.
Cook for 15-20 minutes until golden brown.
Italian Greens and Beans With Sausage Variation


Ingredients:
olive oil, yellow onion, garlic cloves, hot Italian sausage, escarole, tomatoes, chicken broth, cannellini beans

Directions:
I process onions and garlic lightly, then saute them in olive oil until they are transparent in a good-sized pot on medium. (I suppose you could chop these things, but why? Also, by "good-sized" I mean a pot that will contain all of the escarole leaves].
Add sausage and cook thoroughly, but not overly. Turn up the heat a bit.
When sausage is looking about done, add tomato chopped to your liking.  I chop it small.
Add the cleaned and rinsed escarole. Sometimes Escarole heads can be really big or pretty puny. Since 2 puny heads (~size of a larger grapefruit] = 1 really big head (~size of a football], opt for whatever combination you can get. To clean it, I just take off a bunch of leaves, rinse them under cold water, snap them in half, and throw them in the pot. Don't worry about water getting into the pot. Let the escarole cook all the way down to the point you see the lines at the base of the leaf.  You'll see what I mean. Don't undercook it. You'll taste it and it's not a good taste. At this point I rely on the taste test to know when it's done.
Once escarole is sufficiently wilted, add your canellini beans. Of course, make sure they are sufficiently rinsed then drained. Heat them thoroughly.
Add chicken stock, more or less depending on how soupy you want it. The broth is so good that you may want to make it soupy, which I did the second time around!
Let it simmer until the outer layer sheds off of the canellini beans. Serve with some warm crusty bread (I use the whole grain because it's SBD-friendly] and enjoy!
Key West Spicy Chicken Kebabs


Ingredients:
chicken breasts, olive oil, soy sauce, honey, Splenda sugar substitute, lime, juice of, garlic cloves, cilantro, cayenne pepper, bell peppers, onion, bell pepper

Directions:
If using wooden kebab sticks, soak for 5 min in water.
Put soy sauce, a dash of vinegar, honey and lime juice in a mixing bowl to make marinade.  add fresh garlic (crushed], chilli flakes, cayenne pepper and stir.  Cut up chicken breasts in large chunks.  Put into marinade and refrigerate for min 30 minutes - longer is better.
Load up the kebabs with the chicken pieces, interspersed with large slices of onion and bell peppers, and hot peppers.  If you have pineapple or dried apricots you can add that too.  brush the marinade over the kebabs.
Sprinkle cilantro over kebabs and grill in the oven until cooked.  I use gas oven on 6 take 35 minutes (that's a boat oven].  Or you can BBQ or grill.
Serve with salad or rice and enjoy!
King Beef Oven Brisket
Category: main-dish
By Grady Spears

Grady calls supper at Perini Ranch Steakhouse in Texas one of life's great pleasures. Here he's adapted their brisket recipe so you can make it at home in the oven.

Ingredients:
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 tablespoon white sugar
2 teaspoons dry mustard
1  bay leaf, crushed
1 (4 pound) beef brisket
1 ½ cups beef stock

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix chili powder, salt, garlic powder, onion powder, black pepper, sugar, mustard, and bay leaf together in a small bowl; season brisket with spice mixture. Arrange beef in a roasting pan or Dutch oven. Do not cover. Bake in the preheated oven for 1 hour. Fill pan with enough beef stock to cover by 1/2 inch. Cover pan with lid or aluminum foil and reduce heat to 300 degrees F (150 degrees C). Continue baking until beef is very tender, about 3 hours more. Slice beef thinly, across the grain and serve with juices from the pan.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 164.7
Fat: 5.2 g
Saturated fat: 1.9 g
Carbohydrates: 7.3 g
Sugars: 3.5 g
Dietary fiber: 1.2 g
Protein: 21.6 g
Cholesterol: 45.6 mg
Sodium: 3028.7 mg
Chili Relleno Casserole


Ingredients:
whole green chilies, fat-free evaporated milk, flour, monterey jack cheese, low-fat cheddar cheese, tomato sauce

Directions:
Spray 1.5-qt cassrole.  Remove seeds from peppers.  Rinse and drain on paper towels.
Beat together milk, egg whites and flour until smooth.  Set aside.
In another bowl, combine cheeses. Reserve 1/2 cup for topping.
To assemble:  layer half each of the peppers, cheeses and egg mixture.  Repeat these layers.  Pour tomato sauce over top.
Bake 30 minutes. Sprinkle with reserved cheese and bake about 20 minutes more or until knife inserted near center comes out clean.
Minestrone Soup II
Category: soups-stews-and-chili
By Ann Satler

This is a wonderful minestrone soup that 's filled with tons of vegetables.  Feel free to add different vegetables or ingredients. Serve with grated Parmesan cheese.

Ingredients:
4 slices bacon
1 cup chopped onion
4 cloves garlic, minced
⅓ pound ground beef
1 cup minced celery
1 cup cubed carrots
2 cups tomato puree
2 (14.5 ounce) cans stewed tomatoes
1 (14 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
5 cups water
¼ cup red wine
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
1 cup chopped zucchini
2 cups spinach, rinsed and sliced
1 cup uncooked spinach pasta
1 (15 ounce) can garbanzo beans, drained
¼ cup chopped parsley

Directions:
In a large stock pot, cook bacon and drain off fat.  Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper.  Cook for 15 minutes. Stir in zucchini, spinach, pasta, garbanzo beans and parsley.  Cook for 15 minutes and serve with fresh Parmesan cheese.

Yields: 6 servings

Calories: 387.4
Fat: 17.4 g
Saturated fat: 5.9 g
Carbohydrates: 43.9 g
Sugars: 13.2 g
Dietary fiber: 7.8 g
Protein: 16.3 g
Cholesterol: 34.1 mg
Sodium: 1633.7 mg
Ginger Ale With Christmas Spices


Ingredients:
ginger ale, rum, Rum With Christmas Spices, cinnamon stick

Directions:
Fill a highball glass with ice., Add remaining ingredients.
Cheesecake Truffles
Category: desserts
By wakeupwriting

Bite-sized cheesecake truffles dipped in chocolate with the flavor of amaretto. They look adorable and taste amazing!

Ingredients:
2 (8 ounce) packages cream cheese, softened
⅔ cup white sugar
1 teaspoon almond extract
2  eggs
12 ounces baking white chocolate (such as Baker's®)
2 teaspoons vegetable shortening, or as needed
1 (3 ounce) package sliced almonds

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan. Combine cream cheese, sugar, and almond extract in a bowl and whip using an electric mixer on low speed until combined. Beat in eggs 1 at a time. Pour into the prepared pan. Bake in the preheated oven until set, 30 to 35 minutes. Remove from the oven and let cool for 1 hour; refrigerate for at least 3 hours more. Scoop cheesecake into small balls using a melon baller or a tablespoon-sized scoop. Place on a wax paper-covered cookie sheet. Freeze cheesecake balls, 8 hours to overnight. Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening until consistency is smooth and easy to work with. Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm. Refrigerate for 2 hours before serving.

Prep time: 30 mins
Cook time: 35 mins
Total time: 15 hrs 5 mins
Yields: 20 truffles

Calories: 230.8
Fat: 16.2 g
Saturated fat: 8.6 g
Carbohydrates: 18 g
Sugars: 16.7 g
Dietary fiber: 0.5 g
Protein: 4.1 g
Cholesterol: 44.5 mg
Sodium: 87.6 mg
Portuguese Bacalhau à Brás (Salt Cod and Potatoes)


Ingredients:
salt cod fish, russet potatoes, olive oil, onions, bay leaves, eggs, parsley, garlic, Tabasco sauce, green olives, black olives, lemon wedge, French fries

Directions:
Note: Soak Cod fish in water overnight.
Next day change water and place Cod in a pot with enough water to cover it. Boil for about 15 minutes.  Drain and let cool.  Once Cod has cooled, flake it.
Add 1 tbsp of olive oil to non stick pan and fry potatoes in batches each time using another tbsp of olive oil if necessary.
Place paper towel on the bottom of a glass dish safe for the oven and keep fries warm in the oven.
Once you are done with the potatoes add 1 tbsp of olive oil to pan and add the bay leaf. Simmer for about 2-3 minutes.  remove bay leafs from pan (discard].
add garlic, onions (pepper flakes if using] to the pan and saute until onions begin to soften.
add the parsley and let saute a bit.
add flaked Cod and keep tossing until Cod gets warm.
add the eggs, keep stirring so not to let the eggs stick to pan. this mixture will start to look like scrambled eggs.
Once you are done with your Cod and eggs mixture.
Combine fries with Cod mixture.
add olives if using.
taste, add salt and black pepper if needed.
when serving squeeze lemon juice from a slice of lemon ontop.
add dash of tabsco sauce if using.
Enjoy.
Bea's Fish Crisp


Ingredients:
flour, parmesan cheese, basil

Directions:
Mix all ingredients together in a bowl., Coat fish fillets on both sides., Deep fry and enjoy.
Pumpkin Cookies


Ingredients:
butter, brown sugar, sugar, pumpkin, egg, vanilla extract, flour, quick-cooking oatmeal, baking soda, cinnamon, salt

Directions:
In large misxing bowl, cream butter and sugars., Beat in remaining ingredients gradually., Crop by tablespoons onto ungreased baking sheets., Bake at 350 degrees F for 10-12 minutes or until lightly browned.
Potato Gratin With Walnuts


Ingredients:
unsalted butter, garlic cloves, heavy cream, parmesan cheese, gruyere cheese, ground nutmeg, kosher salt, panko breadcrumbs, olive oil, cherry tomatoes, kosher salt, red wine vinegar

Directions:
Preheat the oven to 400°F. Grease the bottom and the sides of a 13 x 9 inch pan or a rectangular 12-inch long gratin dish liberally with the butter and spread the minced garlic evenly on the bottom.
Assemble the gratin: Combine the potato slices with the cream, 1 cup walnuts, 1/2 cup Parmesan cheese, Gruyere cheese, milk, nutmeg and a generous handful of salt. Mix to blend. Taste the cream for seasoning. Transfer to the prepared baking dish and spread to form an even layer.
Make the crust and cook the gratin: Combine the panko with the remaining 1/2 cup walnuts and remaining 1/2 cup Parmesan cheese. Top the potatoes with the crust. Cover the dish with aluminum foil and place in the center of the oven. Bake for 20 minutes then remove foil and continue baking for an additional 25-30 minutes or until potatoes in center are fully tender when pierced with the tip of a knife. Remove from oven and let sit for 15-20 minutes.
Roast the tomatoes: Arrange the tomato halves, cut side up, on a baking sheet. Season with salt and drizzle with 1 tablespoons of olive oil. Place the tray in the center of the oven and bake until the tomatoes are roasted and tender, 12-15 minutes. Set aside.
Make the vinaigrette: Meanwhile, whisk together the remaining 3 tablespoons olive oil, red wine vinegar and mustard. Set aside.
Finish the gratin: Serve the gratin in the dish it was cooked inches Top with the tomatoes and drizzle the top with the vinaigrette.
Tagliolini With Uncooked Tomato Sauce (Tagliolini Alla Checca)


Ingredients:
eggs, extra virgin olive oil, beefsteak tomatoes, garlic cloves, bay leaf, fresh basil leaf, buffalo mozzarella

Directions:
for the pasta:
Knead everything together. Roll the pasta and cut by hand into tagliolini, long, paper-thin ribbon noodles, about 1/8 inch wide or less.
For the sauce:
Marinate the diced tomatoes with the garlic, bay leaf, basil, salt and pepper and extra virgin olive oil overnight. Cook the tagliolini al dente in salted, boiling water, drain and plate. Top with the marinated tomato mixture, some freshly julienned basil and the buffalo mozzarella.