xiaoxl/recipe_data huggingface dataset:
Zucchini Feta Flapjacks


Ingredients:
zucchini, feta cheese, eggs, whole wheat pastry flour, baking powder, salt, pepper, oregano

Directions:
Squeeze zucchini firmly to remove excess liquid. I like to wrap it in a towel or paper towel for this task.Transfer to a bowl.
Mix in remaining ingredients.
Heat a wide frying pan over medium-high heat. Coat with cooking spray.
Add 2 tablespoons zucchini mixture for each pancake and flatten slightly with spoon.
Cook about 3 minutes on each side, or until golden.
Ponzue Dipping Sauce


Ingredients:
orange, soy sauce

Directions:
Juice orange.
Finely chop chilli, orange rind and coriander.
Mix well together sesame oil, soy sauce, orange juice, chilli, orange rind and coriander.
Caramel Chicken
Category: meat-and-poultry
By cookingi

Quick and easy dinner recipe packed with flavor!

Ingredients:
¾ cup dark brown sugar
⅓ cup rice vinegar
⅓ cup cold water
⅓ cup fish sauce
1 tablespoon soy sauce
4 cloves garlic, crushed
1 tablespoon fresh grated ginger
1 ½ teaspoons crushed red pepper
1 teaspoon vegetable oil
5  boneless, skinless chicken thighs, quartered
½ cup chopped green onions

Directions:
Whisk dark brown sugar, rice vinegar, water, fish sauce, soy sauce, garlic, ginger, and crushed red pepper together in a bowl until sugar is completely dissolved. Heat oil in a skillet over high heat. Add chicken; cook until skin is golden brown, about 5 minutes. Pour in 1/2 cup of the brown sugar mixture. Cook and stir until sauce is thickened, about 5 minutes more. Pour in remaining sauce; cook until  the juices run clear, 10 to 12 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Top with green onions.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 5 chicken thighs

Calories: 305.8
Fat: 9.2 g
Saturated fat: 2.4 g
Carbohydrates: 35.4 g
Sugars: 33 g
Dietary fiber: 0.6 g
Protein: 20.7 g
Cholesterol: 70.3 mg
Sodium: 1425 mg
Everything Pork Dry Rub
Category: side-dish
By Jamie

Great rub for smoking or roasting pork, or for use in a slow cooker on a Boston butt. Great for ribs, too.

Ingredients:
¼ cup paprika
2 tablespoons firmly packed dark brown sugar
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon fresh-ground black pepper
1 tablespoon chili powder
1 tablespoon cayenne pepper, or more to taste
1 tablespoon onion powder
1 tablespoon ground dried chipotle chili pepper
1 ½ teaspoons ground cumin
1 ½ teaspoons dry mustard powder

Directions:
Mix paprika, brown sugar, salt, garlic powder, black pepper, chili powder, cayenne pepper, onion powder, ground chipotle chile pepper, cumin, and mustard powder together in a bowl.

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

Calories: 30.2
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 6.2 g
Sugars: 3.1 g
Dietary fiber: 1.6 g
Protein: 1 g
Sodium: 969.7 mg
Marinated Grilled Shrimp
Category: seafood
By BLONDIEPEREZ

A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it. My 2 and 4 year-olds love it and eat more shrimp than their parents! It is also a big hit with company, and easy to prepare. I make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outside grilling. Try it with a salad, baked potato, and garlic bread. You will not be disappointed!!!

Ingredients:
3 cloves garlic, minced
⅓ cup olive oil
¼ cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
½ teaspoon salt
¼ teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
6 each skewers

Directions:
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Prep time: 15 mins
Cook time: 6 mins
Total time: 55 mins
Yields: 6 servings

Calories: 273
Fat: 14.7 g
Saturated fat: 2.2 g
Carbohydrates: 2.8 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 31 g
Cholesterol: 230 mg
Sodium: 471.8 mg
Cheesecake With Sweet Peach Catchup


Ingredients:
graham cracker crumbs, butter, cream cheese, sugar, eggs, pure vanilla extract, dark brown sugar, water, vinegar, cinnamon, ginger, nutmeg, clove, water, cornstarch, mini marshmallows

Directions:
Preheat oven to 350 degrees F.
For the crust: Mix the melted butter in a bowl along with the graham cracker crumbs.
Press into the bottom of a 10-12 inch spring form pan.
Bake for seven minutes, to set.
For the filling: Cream together the softened cream cheese and sugar.
Blend in the eggs and vanilla.
Beat until smooth.
Pour 1/2 of the mixture into the prepared pan.
Evenly distribute the 1 1/2 cups of cubed peaches over the cheese mixture.
Pour the remaining cheese mixture over the top.
Bake for 30-35 minutes.
For the topping: Place the remaining ingredients into a pan, except for the water and corn starch and optional marshmallows.
Cook over medium heat, until it boils (stir frequently].
Continue cooking over low to medium heat until it reduces by about 1/2.
Mash the peach pieces and continue cooking for five more minutes.
Mix the water and corn starch.
Turn up the heat until boiling.
Add the corn starch, slowly, until it reaches the thickness of catchup.
Allow the catchup and cake to cool thoroughly.
Generously spread the catchup on top of the cake and decorate with marshmallows, if desired.
Olive Garden's Zuppa Toscana


Ingredients:
Italian sausage, red pepper flakes, russet potatoes, onion, bacon, garlic cloves, kale, swiss chard, chicken broth, water, heavy whipping cream, white pepper

Directions:
Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, set aside.
In the same pan, sautee bacon. When about half way cooked add the onions and garlic. Sautee for approximately 15 minutes or until the onions are soft.
Add the chicken stock and water. Bring to a boil.
Add potatoes and cook until soft, about 15-20 minutes.
Add heavy cream and the cooked sausage and cook until heated through. Add white pepper to taste.
Add kale just before serving.
ENJOY!
Chicken Stuffing Bake


Ingredients:
boneless skinless chicken breasts, sour cream, milk, poultry seasoning, paprika, garlic powder, water, butter

Directions:
Mix contents of stuffing mix pouch and the 1-2/3 cups water.  Set aside.
Place washed and dried chicken in a 2-quart casserole (or 13 x 9 inch baking dish].  Sprinkle chicken with poultry seasoning, paprika, garlic powder, salt & pepper (for seasoning].
Mix soup, sour cream and milk.  Pour mixture evenly over chicken.
Spoon stuffing mixture over the top, evenly.
Dot the top with little pieces of butter.
Bake at 375 degrees for 45 minutes, or until the chicken is cooked through and the juices run clear.
YUM!  :].
Sticky Grilled Chicken


Ingredients:
ketchup, garlic clove, cider vinegar, red pepper flakes, chili powder, dry mustard, chicken

Directions:
In a small bowl, whisk together the ketchup, marmalade, garlic, vinegar, red pepper, chili powder, and mustard.
Heat grill to medium.  Place the chicken, skin-side up, over indirect heat, close lid, and cook for 25 minutes.  Brush the glaze over the skin and continue to cook, brushing once more with the glaze, until cooked through, about 20 minutes more.
Vegan Sweet Potato Chili
Category: soups-stews-and-chili
By AR Cook

Quick, easy cool-weather vegan chili.

Ingredients:
5 tablespoons vegetable broth
½ cup chopped onion
3 cloves garlic, minced
½  jalapeno pepper, minced
2  sweet potatoes, diced
2 tablespoons chili powder
1 tablespoon ground cumin
½ teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon red pepper flakes
1 ½ teaspoons tomato paste
2 cups vegetable broth
1 (28 ounce) can diced tomatoes
2 cups drained and rinsed kidney beans

Directions:
Heat 5 tablespoons vegetable broth in a large skillet over medium heat. Cook and stir onion, garlic, and jalapeno pepper in the hot broth until slightly tender, about 5 minutes. Add sweet potatoes, chili powder, cumin, paprika, oregano, and red pepper flakes to onion mixture. Pour remaining 2 cups vegetable broth over sweet potato mixture. Bring vegetable broth mixture to a boil, reduce heat to medium, and simmer until sweet potatoes are tender, 20 to 25 minutes. Stir tomatoes and kidney beans into sweet potato mixture and simmer over low heat until flavors have blended, about 45 minutes.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 215.1
Fat: 1.4 g
Saturated fat: 0.1 g
Carbohydrates: 42.7 g
Sugars: 9.4 g
Dietary fiber: 11.1 g
Protein: 8.4 g
Sodium: 659.2 mg
Shrimp Gazpacho
Category: soups-stews-and-chili
By Dawn

This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make?  Wonderful with fresh garden vegetables and served with a nice, hearty bread.

Ingredients:
64 fluid ounces tomato and clam juice cocktail
3 pounds cooked shrimp, peeled and deveined
4  avocados, peeled and chopped
2  cucumbers, cubed
3 large tomatoes, diced
1  red onion, diced
1 bunch cilantro, chopped
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper

Directions:
In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper. Refrigerate until ready to serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 servings

Calories: 321.9
Fat: 11.2 g
Saturated fat: 1.8 g
Carbohydrates: 29.1 g
Sugars: 8.7 g
Dietary fiber: 6.4 g
Protein: 27.1 g
Cholesterol: 221.3 mg
Sodium: 948.4 mg
Leek Cream Soup


Ingredients:
leeks, cauliflower, onion, vegetable bouillon granules, parsley

Directions:
Cut the leek in small pieces., Cut the center out of the cauliflower and separate the flowerets., Cook the leek, onion and cauliflower in the vegetable bouillon until soft., With the mixer, mix the soup until smooth., Heat again, stirring the cream in., Serve with the parsley sprinkled on top.
Homemade Butter


Ingredients:
"heavy cream"

Directions:
Place the bowl and blade of a food processor into the freezer to chill  for 4 to 5 hours.
Refit the bowl and blade, turn on the food processor,  and pour the cream through the feed tube. Continue to process for about  10 minutes, until the Butter has hardened around the blade, leaving the  liquid that has separated from the cream in the bottom of the bowl.
Transfer the Butter to a fine sieve and shake 2 or 3 times over the sink  to allow any excess liquid to drain.
Put the butter in a bowl, cover, and  chill for at least 1 hour before using.
Store it in the refrigerator,  where it has a shelf life of about 1 week.
While holding the ruler, grab the end of the top  layer of wax paper and slowly pull it toward you; this will form the  Butter into the shape of a log.
Roll the paper around the log and chill.
Serve whole or cut off medallions as needed.
Cornbread With Jalapeno Peppers


Ingredients:
yellow cornmeal, flour, baking powder, salt, brown sugar, eggs, milk, butter, cheddar cheese, carrot, onion

Directions:
Mix dry ingredients together in lg bowl.
In sm bowl, mix together eggs, milk,& butter; add to dry ingredients.
Add remaining ingredients and combine thoroughly.
Fill lightly-greased 12 c muffin pans ½ full w/ batter (or turn into greased 9"x13" pan].
Bake in preheated 400 degree oven for 20-25 mins (longer for pan] or til top springs back when lightly pressed; remove from oven.
Let cool before turning muffins out.
Broken Leg


Ingredients:
raisins, cinnamon sticks, lemon slices, Bourbon

Directions:
Combine apple juice, raisins, cinnamon sticks, and lemon slices in a saucepan and bring to a boil.
Pour bourbon into 6 mugs.
Remove the cinnamon sticks and fill mugs with apple juice mixture.
Aunt Blanche's Blueberry Muffins
Category: bread
By BEVY

These are delicious and cake-like. I always double the recipe and make huge Texas-style muffins.

Ingredients:
½ cup butter
2 cups all-purpose flour
1 ¼ cups white sugar
2  eggs
½ cup milk
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups fresh blueberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside. Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries. Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Yields: 1 dozen

Calories: 252
Fat: 9 g
Saturated fat: 5.3 g
Carbohydrates: 40.1 g
Sugars: 23.2 g
Dietary fiber: 1 g
Protein: 3.8 g
Cholesterol: 52.1 mg
Sodium: 249.1 mg
Oriental Grilled Chicken


Ingredients:
Miracle Whip, soy sauce, ginger, boneless skinless chicken breast halves

Directions:
Whisk together the salad dressing, soy sauce, and seasonings.
Spray the grill rack with nonstick cooking spray.
Place the chicken on the prepared grill, about 8" above the coals.
Brush with half of the sauce.
Grill for about 20 minutes; turn and brush with the remaining sauce.
Continue grilling about 20 more minutes or until the chicken is fork tender and juices run clear.
Stuffed Bell Pepper Soup


Ingredients:
ground beef, onion, celery, green pepper, garlic cloves, diced tomatoes, crushed tomatoes, water, low sodium beef broth, rice

Directions:
Brown ground beef until fully cooked.
Drain fat from beef and set aside, do not discard the fat.
Saute the vegetables in the same pan.
Add water or broth, beef base, ground beef and rendered fat, let simmer for at least 15 minutes. Salt and pepper to taste.
The longer this soup simmers the better the flavor. Stir in desired amount of rice.
For OAMC cooking divide soup into 2 cup containers and freeze without adding the rice.  When ready to serve thaw and heat soup and serve with fresh rice. (You can probably freeze this with the rice in it just fine we just usually prefer to make the rice fresh.].
Cabbage Burgers (Runzas)


Ingredients:
ground beef, head of cabbage, onions

Directions:
cook meat with one onion chopped.
shred and cook cabbage with other onion chopped.
add meat and cabbage together.
follow dough directions on box
roll dough out till pretty thin cut into squares (however big you want them].
put cabbage and burger in and seal.
lay seal side down on parchment paper and oven tray.
brush each with oil
cover and let rise for 25 minute.
heat oven at 375 degrees
cook for 25 minute or until lightly browned.
Catsup Ketchup Substitute (for use in cooking)


Ingredients:
tomato sauce, sugar, vinegar

Directions:
mix and use as needed.
(for use in cooking].
Dill Dip
Category: appetizers-and-snacks
By diane

A sure classic for a crowd. This dip is creamy with pretty flecks of green dill. Serve this with a range of crudite such as carrot sticks, celery, radishes, or cauliflower.

Ingredients:
2 cups mayonnaise
2 cups sour cream
3 tablespoons chopped onion
1 teaspoon seasoning salt
3 teaspoons dried dill weed
1 tablespoon white sugar

Directions:
In a medium bowl, mix together mayonnaise, sour cream, chopped onion, seasoning salt, dill weed, and white sugar.  Refrigerate for at least 8 hours before serving to blend flavors.

Yields: 4 cups

Calories: 87.8
Fat: 9.3 g
Saturated fat: 2.3 g
Carbohydrates: 1.1 g
Sugars: 0.4 g
Protein: 0.4 g
Cholesterol: 7.7 mg
Sodium: 76.4 mg
Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables
Category: meat-and-poultry
By Willpio

I combined 3 recipes to create tender juicy chicken with an awesome honey-sriracha glaze. If you've always wanted to cook more stuff with turnips, give this a try. Aside from the delicious sauce, the most important part of this dish is using the high heat of cast iron to brown the chicken and vegetables before finishing in the oven.

Ingredients:
4 large chicken thighs with skin
2 tablespoons ground black pepper, divided
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons salt, divided
4 tablespoons peanut oil
5 tablespoons butter
⅓ cup honey
1 tablespoon sriracha sauce
1 tablespoon soy sauce
2 teaspoons lime juice
4  potatoes, chopped
2  carrots, chopped
1 large yellow onion, chopped
1  turnip, chopped
1 head garlic, peeled
¾ cup red wine

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken. Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet. Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes. Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce. Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.

Prep time: 30 mins
Cook time: 53 mins
Total time: 1 hr 23 mins
Yields: 4 chicken thighs

Calories: 427.1
Fat: 20.5 g
Saturated fat: 7.5 g
Carbohydrates: 40.6 g
Sugars: 15.3 g
Dietary fiber: 4.6 g
Protein: 18.3 g
Cholesterol: 71.6 mg
Sodium: 908.2 mg
Rich and Delicious Banana Bread
Category: breakfast-and-brunch
By dstonegove

This is an old family recipe that is requested frequently by the children. It's simple to make, rich and delicious.

Ingredients:
½ cup shortening
1 cup white sugar
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3  ripe bananas

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan. In a large bowl, cream the shortening and sugar. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Pour batter into prepared pan. Bake in preheated oven for 60 minutes, or until a knife inserted into center of loaf comes out clean.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 - 8x4 inch loaf pan

Calories: 267.8
Fat: 10.6 g
Saturated fat: 2.6 g
Carbohydrates: 42.4 g
Sugars: 24.4 g
Dietary fiber: 1.4 g
Protein: 2.3 g
Sodium: 359.1 mg
The Best White Dinner Rolls


Ingredients:
warm water, sugar, salt, butter, margarine, egg, flour

Directions:
In a large mixing bowl, mix together warm water and dry milk until dissolved.
Stir in the yeast, followed by the sugar, salt, butter, and egg. (In the order specified].
Add 2 cups of the flour, mixing on low until moistened.  Increase mixing speed to medium and beat for 2 minutes until smooth.
Add 2 more cups of flour, mixing on low until moistened and then on medium for 2 minutes.
Gradually add remaining flour 1/2 cup at a time until a soft, but manageable dough forms.  You may not need to add the full amount.  A softer dough produces a lighter roll.
Cover dough and let rise until doubled, about 1 hour.
Punch dough down and roll into a 8x18 inch rectangle and 1/4 inch thick.
Brush melted butter over dough.  With pizza cutter, cut dough in half lengthwise to make two strips, about 4 inches wide.  Cut horizontally to make about 16 pieces of dough.
Starting with short end, roll up one piece of dough jelly roll style with butter on the outside.  Place in a greased glass pan with sides.
Repeat with remaining pieces of dough, making sure that all rolls face the same direction.
Cover and let rise until double.  Bake at 375 for 12-15 minutes or until golden brown.  Don't overbake!
Brush with additional butter if desired.  Cool in pan on wire rack for 5 minutes.  Remove from pan before they get soggy.
Chicken 65 (4 Variations)


Ingredients:
garlic, ginger, cayenne powder, salt, paprika, yogurt, mustard powder, lime juice, white vinegar, egg, all-purpose flour, ghee

Directions:
Marinade:
Mix all ingredients well, except chicken drumsticks. Add drumsticks and put it in refrigerator for about 4 hours or overnight.
Cook the drumsticks and marinate on stovetop at medium heat til they are tender.
Bring it to a boil. Cook covered 15 minutes. Remove the lid. Let it cool.
Use a slotted spoon to remove the chicken  and set it aside.
Add egg and flour to cooked marinate. Beat it into a batter. Adjust salt and pepper if needed.
Pre-heat deep fryer at 350º F. Coat chicken in batter. Deep fry 3 to 5 minutes.
Method #1 - Baked Dry Chicken 65 -.
Marinate chicken. Remove the chicken from marinate. Baste chicken with ghee (clarified butter] and bake in an oven preheated to 425F for 20 minutes. Serve it as a finger food. Cook the marinade and use it as a dipping sauce.
Method #2 -  Crispy Deep fried Chicken 65
Marinate chicken. Remove the chicken from marinade. Cook the chicken with marinade on stove top til chicken is almost done, about 15 minutes if boiling. Remove from the marinade. Add flour to marinade and make it into a batter. Deep fry battered chicken at 350º F for five minutes. Serve it as a finger food.
Method #3 - Curry Chicken 65
Marinate chicken. Remove from marinade. Heat ghee (clarified butter] in a pan. Brown the chicken, return to the marinade. Simmer on low heat, covered. Cook for about 25 minutes till done.
Method #4 - Stir-fried Chicken 65
Substitute chicken breast for drumsticks. Marinate it. Remove from marinade. Stir fry in hot pan about 6 to 8 minutes. Cook (heat to boiling] the marinade and serve as dip or return to cover the fried chicken.
Easy Delicious Hamburger Orzo Soup


Ingredients:
lean ground beef, onion, water, crushed tomatoes, diced tomatoes, orzo pasta

Directions:
Brown ground beef with onion.
Drain.
In large pot place meat and onion, water, bouillon, and tomatoes.
Bring to a boil; cover and turn heat down to low.
Let simmer for 20 minutes.
Stir in orzo and frozen veggies, and salt and pepper.
Allow to simmer an additional 15-20 minutes or until orzo is done.
Serve hot with warm, buttered bread.
Popcorn for Breakfast!?!


Ingredients:
"milk"

Directions:
Add freshly popped popcorn to a cereal bowl., Pour over milk.  Eat like cereal!  Yum!
Rainbow Garlic Soup


Ingredients:
olive oil, roma tomatoes, onion, garlic cloves, flour, arrowroot, chicken broth, vegetable broth, carrots, potatoes, dried red pepper flakes, zucchini, fresh ground black pepper, salt

Directions:
Heat the olive oil in a large pot. Saute tomatoes, onion, and garlic about 10 minutes.
Add flour (if using] and mix in well.
Add the broth and bring to a boil, stirring occassionally.
Add carrots, potatoes, and red pepper flakes.  Cover and simmer for 10 minutes.
Add zucchini and squash.  Simmer 10 minutes.
Add pepper and salt to taste.
Puree in blender or with a hand blender.
Adjust seasonings and serve.