xiaoxl/recipe_data huggingface dataset:
Hamburger Vegetable Soup
Category: soups-stews-and-chili
By Marge

A quick, easy soup made with everyday ingredients.  It's ready in a flash!

Ingredients:
1 pound ground beef
4 cups chicken broth
4 cups water
2 (1 ounce) packages dry onion soup mix
1 (15 ounce) can tomato sauce
2 stalks celery, chopped
1  onion, chopped
1 (16 ounce) package frozen mixed vegetables
¾ cup elbow macaroni

Directions:
In a saute pan, brown ground beef, over medium heat. In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion,   and macaroni.  Bring to a boil and then simmer until macaroni is done. Add browned ground beef, mix and serve.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 466.1
Fat: 16.2 g
Saturated fat: 5.9 g
Carbohydrates: 48.9 g
Sugars: 7.3 g
Dietary fiber: 8.5 g
Protein: 33.2 g
Cholesterol: 68.8 mg
Sodium: 2686.6 mg
Marbled Deviled Eggs


Ingredients:
eggs, celery, kosher salt, black pepper, mayonnaise, Tabasco sauce, sour cream, Rotel Tomatoes, paprika, fresh basil, black olives

Directions:
Gently crack egg shells, do not remove shells.
I use large clean mayonnaise jars to colour the eggs, turning occasionally.
Submerge 6 eggs in beet juice, adding a few dashes of red food colouring.
Submerge 6 eggs in jalapeno juice, adding a few dashes of green food colouring Refrigerate 1- 2 days, marbling and flavour will intensify the longer left in juices and by adding more food colourings If using food colouring's only, place cracked eggs in jars large enough to submerge, checking on intensity of colours Remove eggs from juices, drain well and peel.
Split in halves, removing yolks.
Combine yolks, filling ingredients and any options, adjust to your taste.
Refill halves with mixture.
Sprinkle with any choice of toppings.
Refrigerate till ready to serve.
*Instead of deviling, I use my mushroom slicer to make fan out slices of the marbled eggs to garnish potato salade, very pretty touch.
Pumpkin Roll Cake
Category: fruits-and-vegetables
By Stephanie

A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired.

Ingredients:
3  eggs
1 cup white sugar
⅔ cup canned pumpkin
1 teaspoon lemon juice
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup chopped walnuts
6 ounces cream cheese, softened
1 cup confectioners' sugar
¼ cup butter, softened
½ teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Yields: 15 x10x1-inch cake

Calories: 227.7
Fat: 12.4 g
Saturated fat: 4.9 g
Carbohydrates: 27 g
Sugars: 20.5 g
Dietary fiber: 1.1 g
Protein: 3.9 g
Cholesterol: 54.2 mg
Sodium: 193.2 mg
Mexican Chocolate Chili
Category: soups-stews-and-chili
By saraeudy

Adapted from an old recipe my mother used for family gatherings. Because you make it in a Crock Pot® it is easy to transport to a party. It's flavorful and I promise everyone will ask for this recipe.

Ingredients:
1 pound ground round
1 cup chopped onion
1 cup hot water
2 (14.5 ounce) cans diced tomatoes with garlic, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can whole kernel corn, drained
⅓ cup semisweet chocolate chips
2 teaspoons chili powder
1 tablespoon ground cumin
½ teaspoon dried oregano
1 teaspoon salt

Directions:
Combine ground round and onion in a large saucepan over medium-high heat.  Cook, stirring, until beef is browned, about 5 minutes. Transfer cooked beef and onions to slow cooker. Stir in water, tomatoes, kidney beans, black beans, corn, chocolate chips, chili powder, cumin, oregano, and salt. Cook on High until chili begins to bubble, about 20 minutes. Reduce heat to Low, and cook until thick, about 2 hours.

Prep time: 15 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 45 mins
Yields: 6 servings

Calories: 276.2
Fat: 7.9 g
Saturated fat: 3.3 g
Carbohydrates: 37.3 g
Sugars: 11.7 g
Dietary fiber: 8.2 g
Protein: 16.4 g
Cholesterol: 24.8 mg
Sodium: 977.9 mg
Pineapple and Lime Popsicles


Ingredients:
lime, brown sugar

Directions:
Combine ingredients in large jug., Use stick blender to process till smooth., Pour into 8 hole popsicle mould., Insert sticks., Freeze overnight.
Trail Mix


Ingredients:
sunflower seeds, raisins, flaked coconut, chocolate, carob chips

Directions:
Pour everything into a large container, cover and shake!
Store in an air tight container. Place in the fridge/freezer to retain the properties of the essential fatty acids.
Chocolate-Peanut Butter Smoothie


Ingredients:
banana, milk, vanilla extract

Directions:
Combine everything in a blender., Blend until smooth.
Basic Baked Spaghetti
Category: main-dish
By Wendy

Quick and easy oven spaghetti. Use different cheeses to create your signature dish.

Ingredients:
¾ pound lean ground beef
1 (16 ounce) jar spaghetti sauce
1 pound spaghetti
1 cup shredded mild Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown.  Mix spaghetti sauce into skillet.  Reduce heat and simmer. Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain. Mix together spaghetti and meat mixture, pour into 9x13 pan.  Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 546.4
Fat: 17.7 g
Saturated fat: 8.3 g
Carbohydrates: 67.1 g
Sugars: 8.7 g
Dietary fiber: 4.4 g
Protein: 27.7 g
Cholesterol: 62.7 mg
Sodium: 487.4 mg
Healthy Seed Loaf - Abm


Ingredients:
water, bread flour, sugar, salt, dry active yeast, sesame seeds, sunflower seeds

Directions:
Place first six ingredients in bread machine according to manufacturer's instructions.
Set on basic cycle for 1 1/2lb loaf and medium crust.
Add seeds five minutes before the end of final kneading.
Hummus


Ingredients:
garbanzo beans, garlic, lemons, kosher salt, cayenne pepper, cumin, olive oil, parsley

Directions:
Add all ingredients, except for the reserved garbanzo bean juice, to the work bowl of your food processor (could also use a blender].
Process until well blended.
While the processor is still running, slowly add reserved garbanzo bean juice through the feed chute until desired consistency.  (Sometimes I find half a can juice is enough, sometimes I prefer a whole can.].
Transfer desired amount to a serving dish and sprinkle with a bit of paprika and parsley.
Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette
Category: side-dish
By Joshua Mihaylo

Very Tasty!!

Ingredients:
3 tablespoons butter
1 cup finely chopped onion
⅓ cup finely chopped celery
¼ cup finely chopped red bell pepper
1 tablespoon dry mustard
½ teaspoon cayenne pepper
⅓ cup mayonnaise
½ cup soft bread crumbs
1 tablespoon lemon zest
¼ cup chopped fresh parsley
1  egg, lightly beaten
1 pound cooked crabmeat
salt and black pepper to taste
1 cup dry bread crumbs
¾ cup vegetable oil
lemon, zested
¼ cup lemon juice
2 tablespoons minced fresh ginger root
1  jalapeno pepper, seeded and minced
1 teaspoon white sugar, or to taste
salt to taste
2 cups vegetable oil for frying
8 cups mixed salad greens
2  avocados - peeled, pitted and sliced

Directions:
Melt the butter in a skillet over medium heat. Stir in the onion, and cook until softened and translucent, about 5 minutes. Add the celery and bell pepper; continue cooking until the vegetables are tender, about 5 minutes. Stir in the mustard and cayenne pepper; cook 2 minutes. Scrape the mixture into a mixing bowl and refrigerate until cold. Stir the mayonnaise into the chilled vegetable mixture along with the soft bread crumbs, 1 tablespoon lemon zest, parsley, and beaten egg. Stir until combined, then gently fold in the crab meat. Season to taste with salt and pepper. Pour the dry bread crumbs into a shallow bowl. Form the crab mixture into 8 cakes, 1/2 inch thick. Press the crab cakes into the bread crumbs one at a time until coated on all sides. Gently shake off excess crumbs, and place the crab cakes onto a plate. Cover with plastic wrap and refrigerate 1 hour to overnight. Prepare the vinaigrette by whisking 3/4 cup vegetable oil with the zest of 1 lemon, lemon juice, ginger, jalapeno, sugar, and salt. Store in the refrigerator until ready to use. Heat the frying oil in a large skillet over medium-high heat. While the oil is heating, toss the mixed salad greens with the vinaigrette in a mixing bowl, and divide onto 8 serving plates. Arrange the sliced avocado over the salads, and set aside. Once the oil is shimmering with heat, fry the crab cakes until golden brown on each side, 2 to 3 minutes per side. Briefly drain on a paper towel-lined plate to rid the cakes of excess grease. Place a crab cake on top of each salad and serve immediately.

Prep time: 40 mins
Cook time: 20 mins
Total time: 2 hrs
Yields: 8 servings

Calories: 578.7
Fat: 47.7 g
Saturated fat: 9.3 g
Carbohydrates: 22.4 g
Sugars: 3.8 g
Dietary fiber: 6.1 g
Protein: 18.3 g
Cholesterol: 81.3 mg
Sodium: 447.9 mg
All-In-One Chili Dogs - Vegan


Ingredients:
canola oil, onion, green bell pepper, red bell pepper, adobo seasoning, cumin, oregano, chili powder, diced tomatoes, tomato sauce, diced green chilies, kidney beans, vegetarian hot dogs

Directions:
In your favorite chili sized pot, heat oil over medium heat.
Add onions and Southwest seasoning and saute about 3 minutes until translucent.
Add chopped peppers (red, gree and jalapeno] and saute anothe 3-5 minutes until beginning to soften.
Add dry spices and stir to coat.
Pour in diced tomatoes, tomato sauce and green chillies.
Bring to boil, reduce heat, cover and let simmer for 15-20 minutes.
While chili simmers, slice the veggie dogs into 1/2 inch pieces.
In a non-stick skillet over medium heat, lightly brown the veggie dogs, just to give them a little color.  Do not overcook.
Add the kidney beans and veggie dogs. Stir to combine.
Simmer over low heat for another five minutes.
Check the spices and adjust as needed.
Stockholm Lamb


Ingredients:
leg of lamb, salt, dry mustard, garlic clove, strong black coffee, sugar, brandy

Directions:
Cut off as much fat as possible so the flavours go straight into the meat. This is the longest bit.
Skip the salt. I use as much prepared mustard, usually French or Dijon and rub it in, as much as you feel like!
Rub in the mustard and garlic (I use more than 1 clove] on all sides and pour over a little bit of the water, gently so you don't wash off the goodies already on it. The water also makes the lamb just moist enough to dampen the next super ingredient. Sprinkle over a couple of tablespoons of coffee granules (stuff this, making a cup of coffee]. Skip the sugar and leave the brandy till a little later or you'll definitely lose all the alcohol.
If cooking in the frypan pour more water into the frypan NOT on the lamb or you'll definitely lose all the goodies. Cook on 8, (10 being the hottest] for a couple of hours. Keep checking to make sure the pan does not boil dry and turning the lamb a few times to make the flavours go all through. You can add oil at the beginning if you like. I sometimes cook the veges in with the lamb and they come out black and yummy but not crunchy.
Shanks don't take as long as the leg to cook and are better with a lower temperature about 160C in the oven, especially if you are just cooking the shanks.
If cooking in the oven, I use less water 'cos it doesn't evaporate as much and bake uncovered at about 180-200C for a couple hours.
Polenta W/ Parmesan, Oregano,  Sweet Chiili Sauce,  Bacon


Ingredients:
polenta, milk, parmesan cheese, ground oregano, bacon

Directions:
Add milk to sauce pan, and gently sieve polena into milk, (like you would let sand run through your fingers]. You may need to watch how much polenta goes in, or it will be thick.
Add Parmesan cheese, oregano, chili sauce and bacon.
If you have a lot left over, place it in a shallow pan and refrigerate it.
Cut into slices, and fry til golden.
Sugar Ghosts


Ingredients:
powdered sugar, butter, vanilla, egg, flour, baking powder, cream of tartar, granulated sugar

Directions:
Combine powdered sugar, butter, vanilla, almond extract and egg in a large bowl.   Beat well together.
Add flour, baking powder and cream of tartar.  Mix well.  Wrap in plastic and place in freezer for 25 to 30 minutes.
Heat oven to 375 degrees.   Grease cookie sheets lightly.  Divide dough in half and roll out to 1/4" thick on lightly floured surface.  Cut into shapes and sprinkle with granulated sugar.
Bake 7 to 8 minutes or until edges are lightly browned.  Cool on rack.  Decorate with black gel icing.
These are super easy to make, decorate and transport to all your Halloween parties!
3 Dozen.
Rhubarb Pie


Ingredients:
plain flour, butter, caster sugar, salt, rhubarb, caster sugar, cornflour, water, milk, raw sugar

Directions:
Mix together the flour, 1 tbspn caster sugar and salt in a large bowl.
Take the chilled butter and cut it into small cubes, about 1cm square.
Return the butter to the fridge to rechill it.
Take it out and mix it into the flour mixture, using a food processor, pastry blender, or your fingers (if you have cold hands].  Work as quickly as possible.
Return it to the fridge to rechill if any of the butter has softened.
Put some ice cubes in the water.
Take out the pastry mix and one tablespoon at a time add the ice water, mixing using a flat butter knife.  Keep adding until the pastry starts to pull together.
Working quickly, form the pastry into two separate balls.
Wrap them in gladwrap.
Chill in fridge for at least 2 hours.
Preheat oven to 180 degrees Celsius.
Take one ball of dough and roll it into a rough circle.
Press it into a pie dish, about 20cm diameter, shallow.
Make sure it goes over the top edges of the pie dish.
Return to fridge to chill again.
Chop up the rhubarb in small cubes and place in a mixing bowl.
Add cornflour and 200 g caster sugar and mix together.
Place this filling into the pie case.
With the other ball of dough, roll out flat and then cut into lattice strips.
Lay strips over pie case, pressing to the edge.
Brush strips with milk and sprinkle raw sugar.
Bake for 45 minutes  Check as it bakes to make sure pastry edges aren't going too brown - if they are, drop it down a shelf in the oven.
Peach Cake II


Ingredients:
butter, margarine, white sugar, milk, all-purpose flour, salt, baking powder

Directions:
Preheat oven to 350 degrees (175 degrees C]. Lightly grease one 8 x 8 inch pan.
Cream together the sugar and butter.
Add the flour, milk, salt, and baking powder.
Mix well and pour into prepared pan.
Spread fruit evenly over the top of the batter and pour juice from canned peaches ov er top.
Bake in at 350 degrees F (175 degrees C] for 50 minutes or until fully browned on top.
Makes 1 - 8x8 inch cake
Peach Cake  3 egg, beaten 1 3/4 cups white sugar 1 cup vegetable oil 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon baking soda 2 cups sliced peaches 1/2 cup chopped pecans Preheat oven to 375 degrees F (190 degrees C]. Grease and flour a 9x13 inch pan. In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and peacans.
Mix thoroughly by hand.
Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C] for 50 minutes or until done.  Makes 1 - 9x13 inch pan
Chicken Enchiladas


Ingredients:
onion, garlic cloves, chicken broth, chili powder, dried oregano, ground cumin, salt, tomato sauce, tortillas, chicken, cheese, sour cream

Directions:
I cooked cubed chicken in a little oil and season salt to taste. once cooked i cool and shred. while cooling. heat veg. oil and saute onion and garlic to soften.
Stir in broth, spices, and tomato sauce. Simmer 10 minutes.
Dip each tortilla into sauce to coat both sides and soften.  place shredded chicken (fill to your liking], some shredded cheese and drizzle a little enchilada sauce onto it.
Roll tortilla around filling tight. Place in 9 x 13 inch pan. do until all filled.
pour remaining sauce on top. Top with more shredded  cheese.
Bake at 350 degrees uncovered for 10 min to melt cheese. I serve with sour cream, salsa and sides of mexican rice and refried beans.
Clone of a Cinnabon
Category: bread
By Marsha Fernandez

You have got to try these. The first time I made them, I thought of how much money I could save by making my own!

Ingredients:
1 cup warm milk (110 degrees F/45 degrees C)
2  eggs, room temperature
⅓ cup margarine, melted
4 ½ cups bread flour
1 teaspoon salt
½ cup white sugar
2 ½ teaspoons bread machine yeast
1 cup brown sugar, packed
2 ½ tablespoons ground cinnamon
⅓ cup butter, softened
1 (3 ounce) package cream cheese, softened
¼ cup butter, softened
1 ½ cups confectioners' sugar
½ teaspoon vanilla extract
⅛ teaspoon salt

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 3 hrs
Yields: 12 rolls

Calories: 502.3
Fat: 18.5 g
Saturated fat: 8.7 g
Carbohydrates: 77.3 g
Sugars: 42.7 g
Dietary fiber: 2 g
Protein: 8.2 g
Cholesterol: 64.1 mg
Sodium: 387.7 mg
Cucumber Pomegrante Salad


Ingredients:
tomatoes, cucumber, cucumbers, pomegranate, green onion, pomegranate molasses, lime, olive oil

Directions:
mix the pomegranate seeds and cubed cucumbers and  green onions, toss., in with dressing., surround with sliced cukes and sliced  tomato.
Tex- Mex Layered Taco Dip


Ingredients:
avocados, lemon juice, salt, pepper, sour cream, mayonnaise, tomatoes, onion, black olives, cheddar cheese, tortilla chips

Directions:
Mash avocadoes and mix with lemon juice, salt and pepper – set aside.
Mix sour cream, mayonnaise and taco seasoning – set aside.
Layer: refried beans, avocado mixture, sour cream mixture, onions, tomatoes, cheese and olives.
Serve chilled or at room temperature with tortilla chips.
French Toast without Milk
Category: breakfast-and-brunch
By Mr Shiells

A French toast recipe without the milk for those who like a more solid French toast. My son's friends liked this recipe and would ask for the recipe to take home for their moms to make. Serve with butter and syrup.

Ingredients:
2 large eggs
1 tablespoon white sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon unsalted butter
4 slices white bread

Directions:
Beat eggs in a mixing bowl. Add sugar, vanilla extract, cinnamon, and nutmeg; mix. Preheat a skillet over medium-low heat and melt butter. Dip slices of bread into the egg mixture, ensuring both sides are covered. Cook 2 slices at a time in the skillet until golden brown, about 4 minutes per side. Serve warm.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 2 servings

Calories: 289.2
Fat: 12.5 g
Saturated fat: 5.7 g
Carbohydrates: 32.9 g
Sugars: 9.2 g
Dietary fiber: 1.6 g
Protein: 10.2 g
Cholesterol: 201.3 mg
Sodium: 411.6 mg
Goat's Cheese Polenta With Mushrooms


Ingredients:
dry white wine, water, salt, butter, polenta, olive oil, vegetarian cheddar cheese

Directions:
Place water and wine in a pan and bring to the boil.
Add the salt and butter and once the butter is melted add the polenta in a steady stream. Whisk until cooked (for most brands, 2 minutes].
Remove from the heat and stir in the goats cheese.
In a fry pan heat 1 tbsp of the oil and fry the mushrooms for 2 minutes, remove and set aside.
Split the spinach into 2 batches and fry in 1 tbsp oil for each batch. Fry until just wilted.
Serve the polenta topped with the spinach and mushrooms and sprinkled with the cheddar.
Red Cabbage and Bacon Salad With Blue Cheese


Ingredients:
red cabbage, red wine vinegar, boiling water, head romaine lettuce, blue cheese, bacon, red wine vinegar, dijon-style mustard, olive oil

Directions:
Cut cabbage in half, remove the core, and then cut into quarters. Finely shred the quarters, and transfer to a large bowl.
Heat the vinegar to boiling in a small saucepan. Pour the vinegar over the shredded cabbage and toss to mix so it's thoroughly coated.
Pour the boiling water over the cabbage and let it stand until slightly softened, about 3-4 minutes. Drain thoroughly in a colander, then return it to the large bowl.
Toss the cabbage with enough vinaigrette to moisten well.Taste for seasonings and add more vinegar, if needed. Cover the bowl and marinate the cabbage in the dressing 1-2 hours. The cabbage will turn a pinkish color.
Twist off and discard the root end of the romaine. Wash romaine well, then drain the leaves well. Stack the leaves and roll them up tightly. Cut the rolled leaves cross-wise into wide strips.
Crumble the blue cheese into a small bowl with your fingers. About 10 minutes before serving the salad,stack the bacon slices and cut crosswise into strips. Cook the bacon until crisp and the fat has melted, about 3-5 minutes.
Spoon the hot bacon and pan juices over the red cabbage, reserving some bacon for garnish. Toss them together.
Arrange a bed of shredded romaine leaves onto serving plates.Spoon any remaining dressing over the lettuce. Mound the red cabbage and bacon mixture in the center. Top the salads with blue cheese and reserved
bacon in the center.
Note* this salad can be made ahead with the vinaigrette dressing up to 2 hours. The vinaigrette can be made ahead up to 1 week ahead. Times do not include marinating.
Crabmeat Scooter


Ingredients:
green onion, fresh parsley, butter, flour, swiss cheese, rotini pasta

Directions:
Boil a large pan of water.  Add pasta; cook until al dente.  Drain and keep warm.
Saute onions and parsley in butter over medium heat for two minutes.
Add flour and whipping cream to skillet; whisk until flour is well blended.
Add cheese; stir until melted.
Add crabmeat; lower heat and simmer until completely heated, stirring frequently.  Add salt and pepper to taste.
Combine pasta and sauce, stirring to completely coat pasta.