xiaoxl/recipe_data huggingface dataset:
Blueberry Crumb Bars
Category: desserts
By A. Beavers

Cheap and easy to make. Kids love them. Any berry can be used.

Ingredients:
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1  egg
¼ teaspoon salt  (Optional)
1 pinch ground cinnamon  (Optional)
4 cups fresh blueberries
½ cup white sugar
3 teaspoons cornstarch

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan. In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 9x13-inch pan

Calories: 318.4
Fat: 14.4 g
Saturated fat: 3.6 g
Carbohydrates: 45.3 g
Sugars: 23.9 g
Dietary fiber: 1.6 g
Protein: 3.3 g
Cholesterol: 12.4 mg
Sodium: 76.9 mg
Ants on a Branch


Ingredients:
"chocolate chips"

Directions:
With a butter knife, scrape a flat spot on the bottoms of 12 chocolate covered malt balls.
Place the chocolate chips in a shallow microwave safe bowl, microwave on high for 1 minute, stir and microwave for 30 seconds more.
Set the four pretzel rods on a wire cooling rack to keep them from rolling. Place a piece of waxed paper under the rack to collect any drips, then drizzle on the melted chocolate.
Before the chocolate sets, press three malt balls, flat side down, on each pretzel to create an ant's body. For legs, dip the ends of six crunchy chow mein noodles into the chocolate and stick them on the pretzel. Use more chocolate to attach mini chocolate chips for eyes and snipped licorice antennae.
Pasta With Garlic and Oil (Pasta Aglio E Olio)


Ingredients:
spaghetti, salt, extra virgin olive oil, garlic cloves, hot red chili peppers, Italian parsley

Directions:
Cook the spaghetti in abundant salt water following manufacturer’s instructions, tasting for readiness from time to time.
While the pasta is cooking, pour the olive oil in a skillet and add the garlic and red pepper.  Turn the heat to medium.
Sauté the garlic briefly, but turn heat off before the garlic could begin coloring.
When pasta is al dente (firm but not too soft or overcooked], drain and transfer to a bowl.
Top with the oil-garlic mixture.
Spread the chopped parsley on top (if desired]. Toss thoroughly and serve at once.
Trinidad and Tobago Garlic Sauce


Ingredients:
garlic cloves, lime juice, distilled white vinegar, water, salt

Directions:
Combine all ingredients in a blender or food processor and puree until smooth., Serve at room temperature.
Peanut Butter Sandwich Cookies
Category: desserts
By Tracy Lauer

A very rich, very addicting cookie.  Tastes best when cookies are stored in a tight container with several pieces of bread at the bottom.  You may need a little extra milk to get the filling to the right consistency.

Ingredients:
1 cup peanut butter
1 cup butter flavored shortening
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3  eggs
3 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
½ cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 tablespoons milk

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars.  Add vanilla and then eggs, one at a time.  Beat well after each addition.  In a small bowl, combine flour, baking soda and salt.  Add slowly to creamy mixture. Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart.  Flatten balls with a fork. Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden.  This helps to make them chewy.)  Cool on wire racks. To Make the filling:  Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture.  Spread frosting on one cookie and top off to make "sandwich".

Yields: 5 dozen

Calories: 294.1
Fat: 14.3 g
Saturated fat: 3.3 g
Carbohydrates: 38.1 g
Sugars: 26.9 g
Dietary fiber: 1.1 g
Protein: 5.2 g
Cholesterol: 18.8 mg
Sodium: 173 mg
Butter Baked Chicken


Ingredients:
chicken breasts, evaporated milk, flour, salt, pepper, butter, margarine, water

Directions:
Preheat oven to 425., Dip chicken in milk, then roll in seasoned flour., Melt butter in 9 x 13 baking dish., Place chicken, skin side down, in butter., Cook 30 minutes., Mix water, remaining milk and soup together., Turn chicken and pour soup mixture over it., Bake 30 minutes more., Remove chicken and stir gravy.
Fruity Curry Chicken Salad
Category: salad
By Karen L. Baker

A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.

Ingredients:
4  skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, diced
4  green onions, chopped
1  Golden Delicious apple - peeled, cored and diced
⅓ cup golden raisins
⅓ cup seedless green grapes, halved
½ cup chopped toasted pecans
⅛ teaspoon ground black pepper
½ teaspoon curry powder
¾ cup light mayonnaise

Directions:
In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

Prep time: 45 mins
Total time: 45 mins
Yields: 8 servings

Calories: 229.2
Fat: 14 g
Saturated fat: 2 g
Carbohydrates: 12.3 g
Sugars: 8.5 g
Dietary fiber: 1.6 g
Protein: 15.1 g
Cholesterol: 44.5 mg
Sodium: 188 mg
Spumoni Chocolate Chip Cookies
Category: world-cuisine
By Serafina

This is an Italian-inspired twist on an American tradition. My family loves spumoni ice cream, so I decided I'd try to alter my chocolate chip recipe to fancy them. In this creation, cherries and pistachios liven up already delicious chocolate chip cookies.

Ingredients:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
¼ cup white sugar
¾ cup packed brown sugar
1 (3.4 ounce) package instant pistachio pudding mix
2  eggs
1 teaspoon vanilla extract
1 (12 ounce) bag semi-sweet chocolate chips
½ cup chopped maraschino cherries
¼ cup chopped pistachios

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda; set aside. Cream together the butter, white sugar, and brown sugar in a large bowl until smooth. Stir in the instant pudding mix until well combined. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture. Fold in the chocolate chips, cherries, and pistachios. Drop by large spoonfuls onto ungreased baking pans. Bake in the preheated oven until light brown, about 10 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 dozen

Calories: 247.4
Fat: 13.1 g
Saturated fat: 7.6 g
Carbohydrates: 32.2 g
Sugars: 19.4 g
Dietary fiber: 1.3 g
Protein: 2.7 g
Cholesterol: 35.8 mg
Sodium: 179.1 mg
Kathy's Ham and Bean Soup


Ingredients:
ham bone, ham, onion, carrots, celery ribs, potato, pearl barley, fresh tomatoes, fresh parsley, beef bouillon cubes, beef broth, chicken broth, great northern beans

Directions:
"Add all ingredients but the beans to a kettle, cover with water and the broth. Cook on medium heat for 1 1/2 to 2 hours or until the barley and vegetables are tender. Remove the ham bone and cut any remaining meat from the bone and return the meat to the soup. Now you can discard the bone! Add the canned beans and the liquid in the cans to the soup and heat through. Enjoy with some crusty bread rolls and a glass of your favorite vino!"
Teddy's Favorite Potatoes Casserole


Ingredients:
russet potatoes, sour cream, cheddar cheese, garlic powder

Directions:
Preheat oven to 350
Boil potatoes in skins until done
Drain and cool for 30 to 45 minutes
Crush with hands into chunks
Mix other ingredients, reserving 1/4 to 1/2 cup of cheese
Blend gently and fill casserole dish (2 to 3 quart]
Bake for 30 minutes and add cheese on top
Bake for 15 more minutes or until bubbly and cheese is browning.
French Shrimp Salad
Category: salad
By Inga

A cool shrimp salad with asparagus and artichokes.  Canned artichoke hearts are fine, but fresh cooked can be great.

Ingredients:
1 pound fresh asparagus
¾ pound cooked shrimp - peeled and deveined
⅓ cup mayonnaise
1 tablespoon lemon juice
6  artichoke hearts, drained
1 cup French dressing
2  hard-cooked eggs, chopped
6 sprigs fresh parsley

Directions:
Cook the asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut remaining asparagus into 1 inch pieces. Cook and clean shrimp. Again reserve the best six and dice the remainder. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice. In a separate bowl, marinate the artichoke hearts in 1 cup French dressing. Place shrimp and asparagus in an attractive shallow bowl. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel. Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp  and 1 parsley sprig. Arrange them around the salad.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 6 servings

Calories: 422.7
Fat: 33 g
Saturated fat: 5.7 g
Carbohydrates: 13.9 g
Sugars: 8.9 g
Dietary fiber: 3 g
Protein: 17.1 g
Cholesterol: 186 mg
Sodium: 690 mg
Smoked Turkey Pasta Salad


Ingredients:
pasta shells, celery, red seedless grapes, green onion, light mayonnaise, mayonnaise, light sour cream, sour cream, fresh tarragon, dried tarragon, fresh lemon juice

Directions:
Cook the pasta according to package directions and drain., Rinse under cold water and drain again., In a large bowl, stir together the pasta turkey, celery, grapes and onions., In a small bowl, stir together the other ingredients., Toss the pasta with the dressing., Add salt and pepper, if desired., Serve chilled.
Mexican Flank Steak Tacos


Ingredients:
limes, juice of, fresh cilantro, extra virgin olive oil

Directions:
In a large bowl, marinate the steak in the juice of the two limes, a small handful of cilantro, garlic pepper (or garlic powder and black pepper], and a generous pour of extra virgin olive oil. Flip the steak and season the other side.
Cover the bowl with plastic wrap and allow to marinate for at least an hour or two.
Grill the steak for 8-10 minutes on each side, until medium-rare (or medium, if desired]. Let the steak rest off the grill for 15-20 minutes.
Thinly slice, and chopped into pieces if desired.
Place in warm or fried corn tortillas and served with your favorite taco toppings. I like lettuce, onion, avocado and salsa myself ;].
Spaghetti and Meatballs


Ingredients:
lean ground beef, onion, dried oregano, zucchini, carrot, egg, broccoli florets, spaghetti, parmesan cheese

Directions:
Placer beef, onion, oregano, grated zucchini, carrot and egg in a large bowl and using hands, mix well and form into small sized balls.
Heat a large non stick frypan and cook meatballs in batrches, over medium heat, until browned and cooked through.
Add tomato sauce a bring to the boil, reduce heat, cover with alid or foil and simmer for 20 minutes and then add broccoli florets for last 2 minutes of cooking.
Meanwhile cook spaghetti until tender and drain and toss together with meatballs and serve with parmesan cheese.
LEFT OVERS - Meatball Salad (serves 2 preperation time 10 minutes] - make the salad by combining lettuce leaves, halved cherry tomatoes, blanched broccoli florets, diced lebanese cucumber and crumbled feta cheese and drizzle with 2 tablespoons olive oil and 1 tablespoon vinigar.  Place leftover meatballs on top of salad and serve.  ALTERNATIVELY - serve meatballs with batons of cut/raw vegetables such as capsicum, cherry tomatoes, carrot and celery.
Fusilli Salad With Fresh Cilantro and Sweet Peppers


Ingredients:
pasta, fresh cilantro, sweet peppers, apple cider vinegar, olive oil, garlic powder, dried oregano, onion powder

Directions:
Cook fusilli pasta according to package directions.  Drain, rinse and let stand.
Wash cilantro and roughly chop.  Wash and core pepper, cut into 1/2" pieces.
Place peppers and cilantro in a large bowl.  Add drained pasta.
Make dressing:
In an 8 oz. cruet, mix together the vinegar, olive oil, garlic powder, red pepper, oregano and onion powder.  Shake well until blended.
Pour over pasta and vegetables and mix well.
Serve immediately or refrigerate for several hours or overnight.  Mix well before serving.
8 to 10 Servings.
Sesame-soy Pasta and Vegetables


Ingredients:
low sodium chicken broth, broccoli florets, fresh mushrooms, carrots, low sodium soy sauce, cornstarch, sugar, hot red pepper flakes

Directions:
In a large pot, heat chicken broth; add noodles and bring to a boil.
Cover and simmer 10 minutes.
Add vegetables, cover and simmer 2 minutes.
In a separate bowl, combine soy sauce, cornstarch, sesame oil, sugar and red pepper flakes; slowly stir into pot.
Stir until well combined and thickened.
Serve immediately.
Easy Italian Sausage Spaghetti
Category: world-cuisine
By jenmannaz

The flavor of spaghetti and meatballs, without the hassle of making meatballs!

Ingredients:
1 tablespoon olive oil
2 pounds sweet Italian sausage
1 pound fresh mushrooms, sliced
1  onion, chopped
1  green bell pepper, chopped
1 tablespoon minced garlic
2 (28 ounce) cans tomato sauce
2  tomatoes, diced
1 (6 ounce) can tomato paste
1 (6 ounce) can sliced black olives, drained
1 teaspoon dried oregano, or to taste
1 teaspoon dried basil, or to taste
salt to taste
1 (16 ounce) package spaghetti, or as needed
¼ cup grated Parmesan cheese, or to taste

Directions:
Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease. Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.

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

Calories: 414.3
Fat: 18.5 g
Saturated fat: 5.8 g
Carbohydrates: 44.6 g
Sugars: 10.3 g
Dietary fiber: 5.2 g
Protein: 19.6 g
Cholesterol: 31.2 mg
Sodium: 1580.5 mg
Easy Bulgogi (Korean BBQ Beef)
Category: world-cuisine
By KDC860

Most Bulgogi recipes call for crushed pear. This is for tenderizing the meat. My boyfriend's Korean mother says Coca-Cola® can also be used for the same purpose. This recipe uses very thin-sliced meat so tenderization isn't necessary. Sugar is used instead.

Ingredients:
¼  yellow onion, thinly sliced
2  green onions, chopped, dark green parts separated from white and light green parts
⅓ cup soy sauce
3 tablespoons white sugar
2 tablespoons toasted sesame seeds
3 cloves garlic, minced
1 tablespoon sesame oil
¼ teaspoon Korean red pepper flakes
¼ teaspoon minced fresh ginger
⅛ teaspoon ground black pepper
1 ½ pounds beef sirloin steak, cut very thin using kitchen shears
1 teaspoon honey, or to taste

Directions:
Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day. Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 226.1
Fat: 10.2 g
Saturated fat: 2.9 g
Carbohydrates: 10.9 g
Sugars: 8.1 g
Dietary fiber: 0.5 g
Protein: 21.4 g
Cholesterol: 49 mg
Sodium: 844.2 mg
The John Collins Cocktail
Category: drinks
By Allrecipes

Similar to a Tom Collins, the John Collins is made with bourbon whiskey instead of gin, but still mixes in lemon juice, simple syrup, and club soda to make a refreshing cocktail. Serve with straws.

Ingredients:
2 fluid ounces bourbon whiskey
1 fluid ounce lemon juice
1 teaspoon simple syrup
2 cups ice, divided
2 fluid ounces club soda
1  orange slice
1  lemon slice
1  maraschino cherry

Directions:
Combine bourbon, lemon juice, and simple syrup in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into a Collins glass. Add 1 cup ice, fill with club soda, and stir. Garnish with slice of orange and lemon and a maraschino cherry.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 175.7
Fat: 0.1 g
Carbohydrates: 10.9 g
Sugars: 2 g
Dietary fiber: 1.2 g
Protein: 0.4 g
Sodium: 3.3 mg
Parmesan and Parsley Crust Salmon


Ingredients:
salmon fillets, fresh parsley, lime, juice of, olive oil, parmesan cheese

Directions:
Turn the oven on to 400 degrees.
Season the salmon fillets and put onto a lightly buttered non-stick baking tray.
Whizz the breadcrumbs, parsley, lime juice, olive oil and Parmesan in a food processor.
Cover the salmon with the breadcrumb mixture and bake in the oven for 10-12 minutes until the salmon is cooked through and the breadcrumbs are golden.
Campbell's Kitchen Beef Stroganoff
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Always a family favorite, this classic dish of quickly sauteed beef and onion in a creamy mushroom sauce is perfect over hot cooked noodles. Garnish with fresh parsley for a colorful table presence and serve with a family favorite green vegetable.

Ingredients:
1 pound boneless beef sirloin steak or beef top round steak
2 tablespoons vegetable oil
1 medium onion, chopped
1 (10.75 ounce) can  Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
½ teaspoon paprika
½ cup sour cream or yogurt
4 cups hot cooked medium egg noodles
Chopped fresh parsley

Directions:
Slice beef into very thin strips. Heat half the oil in skillet over medium-high heat. Cook beef until browned, stirring often. Set beef aside. Add remaining oil.  Add onion and cook over medium heat until tender. Pour off fat. Add soup and paprika.  Heat to a boil.  Stir in sour cream and return beef to skillet.  Heat through.  Serve over noodles.  Sprinkle with parsley.

Cook time: 25 mins
Total time: 25 mins
Yields: 4 servings
Cinnamon Swirl Pumpkin Yeast Bread


Ingredients:
water, sugar, pumpkin puree, brown sugar, whole wheat flour, salt, cinnamon, ginger, cardamom, sugar, cinnamon

Directions:
First, make sure your yeast is active: combine the water, tablespoon of sugar, and the yeast, stir, and set aside until you see it begin to foam. Your yeast is alive, so proceed.
Add the remaining ingredients except for 1/2 cup of the flour and those for the filling. Thoroughly combine your dough and knead using your preferred method: a bread machine "dough" setting, your trusty stand mixer, or your own hands. Whatever method you choose, you're done kneading when the dough is springy and smooth to the touch. If it's a bit sticky, add that reserved 1/2 cup of flour a bit at a time until the stickiness goes away. If it seems a bit dry/clumpy, you can add water by the tablespoon until the dough is more elastic.
Place the dough in a greased bowl and cover with plastic wrap or a towel, then set aside to rise in a warm place for 60 minutes.
Prep your swirl filling by combining the sugar and cinnamon in a small bowl.
Make your swirl! Retrieve that risen dough, then roll it to a rectangular shape using a rolling pin. Spread the cinnamon-sugar over the rectangle leaving a thin border around all edges. Roll the bread up like a jelly roll to create the swirl, then tuck under the left and right sides to seal the edges.
Place the rolled dough seam-side down in a greased loaf pan and allow it to rise for another 60 minutes, or until the loaf rises above the lip of the loaf pan.
Preheat your oven to 350 degrees and bake the loaf for 45-55 minutes until done.
Chocolate Caramel Brownies


Ingredients:
evaporated milk, evaporated milk, butter, pecans

Directions:
Peel paper off caramels and place in a microwave-safe bowl.
Stir in 1/2 cup evaporated milk.
Heat and stir until all caramels are melted.
This is the caramel sauce.
Preheat oven to 350 degrees F (175 degrees C] Grease a 9x13 inch pan.
In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans.
Place 1/2 of the batter in prepared baking pan. Bake 8 minutes.
Place the remaining batter into the fridge.
Remove brownies from oven and sprinkle chocolate chips on top.
Drizzle caramel sauce over chocolate chips.
Remove brownie mix from refrigerator.
Using a teaspoon, makesmall balls with the batter and smash flat.
Very carefully, place on top of the Carmel sauce until the top is completely covered.
Bake for an additional 20 minutes.
Remove and let cool.
Chicken Bacon Ranch Noodles


Ingredients:
pasta, boneless skinless chicken breasts, olive oil, parmesan cheese, frozen chopped spinach, chicken broth, grape tomatoes, garlic

Directions:
Cook pasta or prepare tofu noodles according to package directions and set aside.
Heat the olive oil in a large non-stick skillet over medium heat.  Add garlic and cook 1 minute.
Add chicken and bacon.  Cook, stirring until chicken is cooked through and no longer pink.  Remove to a plate.
Add spinach, broth, and 1 tsp ranch to skillet.  Stir and cook until liquid is absorbed, and spinach is heated through, about 3-4 minutes.
Reduce heat to medium-low.  Add chicken, bacon, noodles, tomatoes, and remaining ranch seasoning to skillet, stirring and mixing until heated through.
Toss with parmesan and serve hot.
Raisin Cake With Browned Butter Frosting


Ingredients:
raisins, water, applesauce, sugar, salt, baking soda, flour, vanilla, cinnamon, nutmeg, clove, butter, water, vanilla, powdered sugar

Directions:
Cream sugar and lard. ( i used butter not lard].
Cook raisins and 2 cups water for 15 minutes.
Add and mix together the mushy applesauce, lard and sugar.
Add dry ingredients and vanilla.
Bake in 9x13 greased pan for 35 minutes at 350 degrees.
Frosting: melt the butter and stir over heat until golden.
Add cream, water, vanilla and powdered sugar.
Spread on cake.it gets hard when cooled.
Basic Spicy Tomato Sauce
Category: side-dish
By SUNNILOVE

This sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything Italian! It's very quick and very easy! Anything from seasoning to spices can be adjusted without compromising the basic flavor of the sauce. Sometimes we add bell peppers or tomatoes with green chiles. Add anything you like.

Ingredients:
2 tablespoons extra-virgin olive oil
1 cup diced onion
4 cloves garlic, chopped
1 (28 ounce) can crushed tomatoes
2 teaspoons crushed red pepper flakes
2 teaspoons Italian seasoning
salt to taste

Directions:
Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.

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

Calories: 100.7
Fat: 5.1 g
Saturated fat: 0.7 g
Carbohydrates: 13.6 g
Sugars: 1.3 g
Dietary fiber: 3.5 g
Protein: 2.7 g
Sodium: 174.3 mg