xiaoxl/recipe_data huggingface dataset:
Pasta Formaggis Regazzoni


Ingredients:
butter, pasta, olive oil, garlic cloves, shallots, English mustard, Worcestershire sauce, flour, milk, cheese

Directions:
Spread the bread over a baking tray, drizzle with a little melted butter and grill for around 6 to 7 minutes turning a few times until toasted. Keep aside.
Cook the pasta in salted boiling water for around 6 minutes. Drain and keep aside.
Preheat the oven to 200 degC.
Heat the oil in a pan and add the garlic, shallots, Worcestershire sauce and mustard powder. Stir fry for 1 - 2 minutes and then add the flour. Stir for 1 minute and then slowly add the milk stirring continuously and bring to the boil. Simmer for 5 minutes, stirring constantly until thickened.
Remove from the heat and stir in the grated cheddar cheese.
Add the pre-cooked pasta into the cheese sauce, and season well.
Transfer to an ovenproof dish, spread the toasted bread over the top and bake for in the oven for 20 minutes until golden.
Pound Cake III
Category: desserts
By BROWNEYES230117

I use this recipe all the time for weddings, and people love it!

Ingredients:
1 cup butter
½ cup shortening
3 cups white sugar
5  eggs
1 tablespoon vanilla extract
1 ¼ cups milk
3 cups all-purpose flour, sifted
1 teaspoon baking powder
¼ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan. Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 1 - 10 inch tube pan

Calories: 423.1
Fat: 20.1 g
Saturated fat: 9.6 g
Carbohydrates: 56.6 g
Sugars: 38.7 g
Dietary fiber: 0.6 g
Protein: 5.1 g
Cholesterol: 90.2 mg
Sodium: 170.8 mg
24 Hour Fruit Salad


Ingredients:
instant vanilla pudding, milk, mandarin oranges, pineapple chunks, green grape, red grapes, maraschino cherry, marshmallows

Directions:
The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day.
On the day before you need the salad, whip the cream.  You can sweeten it with a bit of sugar if desired, but it's not needed.
Mix the pudding mix and milk together until thick.
Fold the whipped cream and pudding together.
Fold the fruits and marshmallows into the cream and pudding mixture.
Refrigerate overnight.
Fruity Sweet and Sour Sauce
Category: side-dish
By SPARKLER8666

This is the light pink and fruity tasting sweet and sour sauce that they serve in Chinese restaurants.  The maraschino cherry juice makes the difference; don't ever throw it away again! Serve warm as a dipping sauce, or over meat as a sweet and sour sauce.

Ingredients:
½ cup white sugar, or to taste
½ cup white vinegar, or more to taste
½ cup maraschino cherry juice
½ cup pineapple juice
1 ½ tablespoons cornstarch
¼ cup cold water

Directions:
Mix the sugar, vinegar, maraschino cherry juice, and pineapple juice in a saucepan over medium-low heat, stirring to dissolve the sugar. Place the cornstarch in a small bowl, and stir the water into it to make a smooth paste. Stir the cornstarch paste into the juice mixture, and bring to a simmer. Stir constantly until the mixture thickens, about 1 minute.

Prep time: 1 min
Cook time: 9 mins
Total time: 10 mins
Yields: 2 cups

Calories: 42.2
Carbohydrates: 10.7 g
Sugars: 7 g
Sodium: 0.3 mg
Easy Masoor Daal
Category: world-cuisine
By Cathy

Fast and simple daal using red lentils.

Ingredients:
1 cup

1 slice ginger, 1 inch piece, peeled
¼ teaspoon ground turmeric
1 teaspoon salt
½ teaspoon cayenne pepper, or to taste
4 teaspoons vegetable oil
4 teaspoons dried minced onion
1 teaspoon cumin seeds

Directions:
Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper.  Cover with about 1 inch of water and bring to a boil.  Skim off any foam that forms on top of the lentils.  Reduce heat and simmer, stirring occasionally, until beans are tender and soupy. Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds.  Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions.  Stir into lentil mixture.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 184.6
Fat: 5.2 g
Saturated fat: 0.8 g
Carbohydrates: 25 g
Sugars: 2.6 g
Dietary fiber: 9.7 g
Protein: 11.1 g
Sodium: 868.3 mg
Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies
Category: desserts
By Professor Felix

After years of tweaking my chocolate chip recipe, it is now ready for public consumption. It has been laboratory-tested on many of my friends all of whom seem to think its pretty great, as do I. They certainly aren't healthy, but its well worth the requisite post-cookie eating cardio workout. I hope it works for you as well as it has for me! Enjoy!

Ingredients:
3 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups brown sugar
6 tablespoons white sugar
2  eggs
4 teaspoons vanilla extract
1 (12 ounce) bag chocolate chips

Directions:
Preheat an oven to 300 degrees F (150 degrees C). Gently mix the flour, baking powder, baking soda, and salt with a fork in a bowl. Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg.  Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Divide the dough into 24 3-tablespoon-sized balls. Flatten the balls to about 1/4-inch thick onto a baking sheet. Bake in the preheated oven until the edges are golden, 15 to 17 minutes. Allow the cookies to cool on the baking sheet until the centers begin to set, about 20 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 24 cookies

Calories: 267.4
Fat: 12.5 g
Saturated fat: 7.5 g
Carbohydrates: 37.9 g
Sugars: 22.7 g
Dietary fiber: 1.3 g
Protein: 3.1 g
Cholesterol: 35.8 mg
Sodium: 235.3 mg
Grilled Garlic Chicken Wings


Ingredients:
chicken wings, garlic cloves, lemon, mayonnaise, paprika, garlic powder, cracked black pepper

Directions:
Wisk together the minced garlic, lemon juice, mayonaise, and diced jalapenos.
In a large bowl or freezer bag, dust the wings with the garlic powder, paprika, and black pepper.
Mix wings with 3-4 spoonfuls of the garlic sauce.  Marinade in the refrigerator for 30 minutes or more or get right to grilling.
Grill over medium heat, about 20 minutes or until the wings are thoroughly cooked.  Turn frequently, basting liberally with the garlic sauce.
Splash with your favorite hot sauce at the end if you prefer your wings with a little more heat.
White Chicken Chili (Fiesta Chicken Chili)


Ingredients:
boneless skinless chicken breast, sweet onion, garlic cloves, celery, mild green chilies, cumin, oregano, fresh ground black pepper, sour cream, extra virgin olive oil

Directions:
Heat pot and add extra virgin olive oil., Saute onions and garlic in pot., As onions are browning add chicken and cumin., Add other veggies, beans, and corn, Cook until peppers are tender, Add chicken broth oregano and pepper, and bring to a boil., reduce to simmer., Add sour cream, and whipping cream., Serve immediately.
Honey Cookies


Ingredients:
butter, brown sugar, liquid honey, egg, vanilla, all-purpose flour, baking soda, salt, honey

Directions:
Preheat oven to 350F
Cream butter and sugar.
Beat in honey, egg and vanilla.
Mix flour with baking soda and salt; blend inches
Chill about 30 minutes.
Shape into small balls.
Place on a lightly greased baking sheet.
Flatten with floured fork or the bottom of a glass.
Bake 8 to 10 minutes.
When cool, put together in pairs filled with honey or jam.
Store in a tightly covered container.
Brenda Marie’s Zucchini Brownies


Ingredients:
butter, sugar, eggs, zucchini, cinnamon, chili powder, vanilla extract, flour, salt

Directions:
Preheat oven to 350 F.
In a food processor blend together grated zucchini and sugar until smooth; add the eggs one at a time until well mixed (it might look frothy but that’s ok].
Melt 1 cup of butter and 4oz of  chocolate in a saucepan over very low heat; add zucchini mixture and mix well until mixed.
Remove from heat; stir in the cinnamon chilli powder if using and vanilla; allow to cool down.
Mix in flour and salt; now I use mini muffin pans so I drop by the tablespoon (15ml] which gives me 60 bite size brownies or my friend’s original recipe said to use a 9*13 baking pan ~ It will be your option. If using mini muffin pans grease them and drop by the tablespoon (15ml] and bake for 15min --  if using a 9*13 pan grease it then pour into the pan and bake it for 35 min.
Allow them to cool on wire racks and enjoy.
Pomegranate Cosmopolitan


Ingredients:
vodka, pomegranate juice, Cointreau liqueur, triple sec, fresh lime juice, lime, pomegranate seeds

Directions:
Combine vodka, pom juice, Cointreau& lime juice in a container.
In small batches, shake mixture with ice in a cocktail shaker, then strain into chilled cocktail glasses.
Garnish with lime twist, and a few fresh pomegranate seeds if desired.
Rocky Road Tasty Team Treats


Ingredients:
butter, sweetened condensed milk, miniature marshmallows, pecans

Directions:
Heat oven to 350°F Gease bottom and sides of 13x9x2 inch baking pan.
Combine pretzels and melted butter in small bowl; press evenly onto bottom of prepared pan. Spread sweetened condensed milk evenly over pretzel layer; layer evenly with Mini Kisses, marshmallows and pecans, in order. Press down firmly on pecans.
Bake 20 to 25 minutes or until lightly browned. Cool completely in pan on wire rack. cut into bars.
Meatball Sub Sandwiches Hoagies


Ingredients:
ground beef, prepared stuffing, water, egg, parmesan cheese, mozzarella cheese

Directions:
Preheat oven to 350°F
Stir water with stuffing and let sit for five minutes.
Mix ground beef, stuffing, egg, and parmesan cheese till well blended together.
Shape into approximately 12 meatballs (2"].
Place in baking dish and cook for 15 to 20 minutes.
Cut top of each roll and remove some of the breading inside to make a cavity for the meatballs to sit into.
Top with spaghetti sauce (approximately 3 tbsp] and sprinkle mozzarella on evenly as desired.
Broil in oven until cheese melted. ENJOY!
Soetkoekies - Sweet Wine and Spice South African Cookies


Ingredients:
butter, all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, salt, dark brown sugar, egg, port wine

Directions:
Preheat the oven to 350 degrees. Spray two baking sheets with cooking spray. Sift the flour, baking soda, cinnamon, ginger, cloves and salt together and set aside.
In a deep bowl, cream the butter and the dark-brown sugar together, mashing and beating them against the sides of the bowl until they are thoroughly blended. Beat in the egg, then add the flour mixture 1/2 cup at a time, stirring well after each addition. Beat in the wine and chopped almonds.
With your hands, vigorously knead the dough in the bowl until it can be gathered into a somewhat firm, compact ball. If the dough then seems too soft, knead in up to 1/4 cup more flour, adding it a tablespoon or so at a time.
On a lightly floured surface, roll the dough into a rough circle about 1/4 inch thick. With a cookie cutter or the rim of a glass, cut it into 2-inch rounds. Arrange the rounds about 1 inch apart on the buttered baking sheets. Then gather the scraps of dough into a ball, roll it out into another circle, and cut out rounds as before.
Press a blanched almond half lightly into the center of each Soetkoekie and brush the entire top surface of the cookie with the beaten egg white-and-water mixture.
Bake the cookies in the middle of the oven for 15 minutes, or until they are crisp and firm to the tough. With a wide metal spatula, transfer the cookies to a rack to cool. The cookies will keep for up to two weeks in a tightly covered jar.
Spaghetti Pizza Pie


Ingredients:
spaghetti, olive oil, parmesan cheese, egg, onion, garlic, dried basil, dried oregano, tomato sauce, mozzarella cheese

Directions:
In a large pot of boiling salted water, cook spaghetti for 8 to 10 minutes, until tender but firm; drain and transfer to a bowl.
Toss with 1 TBS of the oil; let cool.
Toss with Parmesan and egg.
Press over the bottom and sides of a greased 9 inch pie plate.
Meanwhile, in skillet, heat remaining oil over medium heat; cook onion, garlic, mushrooms, basil and oregano, stirring occasionally, for 5 minutes.
Add tomato sauce; cook, stirring occasionally, for 10 minutes, until thickened.
Sprinkle spaghetti mixture with 1/2 cup of the mozzarella; spoon sauce over top.
Sprinkle with greenpepper and remaining mozzarella.
Bake 375*F for 30 minutes or until spaghetti is golden brown.
Let stand for 5 minutes.
Sun-dried Tomatoes I
Category: side-dish
By Kellie

Not a labor intensive process, but certainly a lengthy one.  Once dried, store these tasty gems in the refrigerator.

Ingredients:
4 pounds tomatoes
salt to taste

Directions:
Preheat oven to 200 degrees F (95 degrees C). Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste. Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.

Yields: 1 quart

Calories: 10.2
Fat: 0.1 g
Carbohydrates: 2.2 g
Sugars: 1.5 g
Dietary fiber: 0.7 g
Protein: 0.5 g
Sodium: 2.8 mg
Goober Raisinette Cookies


Ingredients:
butter, brown sugar, egg, milk, all-purpose flour, baking soda, salt, quick-cooking oats, chocolate-covered peanuts

Directions:
preheat the oven to 350., beat butter and sugars until creamy., add milk and egg., in another bowl, mix flour, soda, and salt., gradually add the flour mix to the sugar and butter until combined., stir in the oats, goobers, and raisinettes., drop in teaspoonfulls on a lined cookie sheet., bake for 12 minutes.
Austrian Hussar


Ingredients:
apricot brandy, tonic water, lemon twist

Directions:
Pour the apricot brandy into a highball glass with ice., Fill with tonic water, garnish with a twist or spiral of lemon peel, and serve.
Overnight Chai Oatmeal


Ingredients:
oatmeal, raisins, cardamom, cinnamon, vanilla extract, ground ginger, nutmeg

Directions:
"Combine all ingredients.  Refrigerate overnight.  Serve with sliced or slivered almonds."
Blueberry Bran Muffins


Ingredients:
golden brown sugar, brown sugar, butter, milk, eggs, flour, baking powder, cinnamon, nutmeg, vanilla, salt, blueberries

Directions:
Preheat oven to 375ºF.
Prepare muffin tins with paper liners.
In a large bowl, cream butter with sugar until smooth.
Add eggs, milk, 1/2 of the flour, baking powder, cinnamon, nutmeg, vanilla and salt.
Mix just until thoroughly blended.
Gently mix in remaining flour (mixture will still be a bit lumpy].
Fold in blueberries and bran.
Fill muffin liners about 1/3 full and bake until golden brown about 25-30 minutes.
Momma's Hot Cinna-Chocolate


Ingredients:
white sugar, salt, milk, vanilla extract, ground cinnamon

Directions:
In large coffee mug, combine cocoa, sugar and salt.
Microwave milk in microwaveable cup or bowl for about 1 1/2 minutes.
Slowly add hot milk to cocoa mixture while stirring. Stir in vanilla and cinnamon and microwave an additional 30 seconds.
Stir well and enjoy!
Peanut Butter Yo Yo's


Ingredients:
shortening, butter, margarine, peanut butter, sugar, brown sugar, egg, flour, baking soda, baking powder, salt

Directions:
In a bowl, add the shortening, butter or margarine, peanut butter, granulated sugar, brown sugar and egg, and mix thoroughly.
Blend in well all the remaining ingredients, except the jam.
Cover and chill at least 6 hours, or overnight.
Preheat oven to 375; lightly grease baking sheets.
Shape the dough into 3/4" balls and place about 2" apart on a the prepared baking sheet.
Bake for about 10 minutes, or until set but not hard.
Remove from oven, let sit for about a minute, then remove to a rack to cool.
When cool, put the cookies together in pairs with the jelly to make sandwich cookies.
Makes about 4 1/2 dozen cookies.
NOTE: If using self-rising flour, omit the baking soda, baking powder& salt.
Make about 64 cookies, or 32 sandwich cookies.
Mixed Greens and Fruit Salad


Ingredients:
fresh mushrooms, zucchini, brown mustard, sugar, of fresh mint, dried mint, salt, white pepper

Directions:
In a large salad bowl, mixed together mixed greens, mushrooms, zucchini and fruit.
In a jar combine the dressing ingredients; cover and shake until combined.
Pour over salad just before serving, toss to coat.
Blueberry Smoothie


Ingredients:
frozen blueberries, non-fat vanilla yogurt, 2% low-fat milk

Directions:
Place all ingredints in blender an pluse until smooth., Smoothie will be very thick., If you like sweeter smoothies add 1-3 tbls. of honey.
Sopapilla Cheesecake Dessert
Category: world-cuisine
By Shelley

I love this dessert! Instead of digging through my books for the recipe to this yummy dish I went to check the recipe on Allrecipes.  I never found it and it is great!  A big hit at potlucks and ladies meetings. Enjoy!

Ingredients:
3 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough
½ cup melted butter
½ cup white sugar
1 teaspoon ground cinnamon
¼ cup sliced almonds

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.

Prep time: 15 mins
Cook time: 45 mins
Total time: 3 hrs
Yields: 1 - 9x13 inch cheesecake

Calories: 552.8
Fat: 36.2 g
Saturated fat: 19.2 g
Carbohydrates: 50.1 g
Sugars: 36.2 g
Dietary fiber: 0.3 g
Protein: 7.4 g
Cholesterol: 81.9 mg
Sodium: 513.6 mg
Crispy Restaurant Style Buffalo Chicken Wings
Category: appetizers-and-snacks
By vince's princess

Regardless of how you dress your wings, the key to making amazing wings is to fry them twice. I love them tossed in the dry seasoning rub listed below, since they maintain their crunchy flavor! I never understood those who chose to oven-bake their wings; it's called a guilty pleasure for a reason!  You can also season the wings with an Asian soy, BBQ, herb or traditional buffalo-style hot sauce. Serve immediately along side celery and ranch or blue cheese dressing, if desired!

Ingredients:
2 tablespoons ground paprika
1 tablespoon ground black pepper
1 tablespoon chili powder
1 tablespoon seasoned salt
2 teaspoons cayenne pepper
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 teaspoon ground white pepper
1 teaspoon mustard powder
2 pounds chicken wings
2 cups vegetable oil, or as needed
2 cups peanut oil, or as needed

Directions:
Mix paprika, black pepper, chili powder, seasoned salt, cayenne pepper, onion powder, garlic powder, white pepper, and mustard powder together in a bowl until seasoning mix is evenly combined. Dry chicken wings thoroughly with a paper towel. Heat enough vegetable oil and peanut oil in a deep cast iron pot or heavy pot to reach a depth of about 2 inches; bring to 300 degrees F (150 degrees C). Split wings into 2 batches and fry each batch in the hot oil, 4 to 5 minutes. Transfer each batch to a paper towel-lined plate to drain. Increase oil temperature to 350 degrees F (175 degrees C). Fry each batch of wings in the hot oil until skin is crispy, golden brown and meat is no longer pink in the center, 5 to 6 minutes. Drain wings on a paper towel-lined plate; transfer to a bowl. Sprinkle seasoning mix over cooked wings and toss to evenly coat.

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

Calories: 235.2
Fat: 19 g
Saturated fat: 2.9 g
Carbohydrates: 4.8 g
Sugars: 0.8 g
Dietary fiber: 2 g
Protein: 12.5 g
Cholesterol: 31.8 mg
Sodium: 508.5 mg
Orange Muffins
Category: bread
By Jenn Hall

Here is yet another great breakfast muffin recipe for scratch muffins with orange juice and orange zest.

Ingredients:
2 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup orange juice
⅓ cup vegetable oil
1  egg
1 tablespoon orange zest

Directions:
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full.  Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Yields: 1 dozen

Calories: 176.1
Fat: 6.8 g
Saturated fat: 1 g
Carbohydrates: 26.3 g
Sugars: 9.7 g
Dietary fiber: 0.6 g
Protein: 2.8 g
Cholesterol: 15.5 mg
Sodium: 225.2 mg
Paximadia "bruschetta" - Cretan Barley Rusk Meze


Ingredients:
water, extra virgin olive oil, tomatoes, feta, oregano, marjoram

Directions:
Sprinkle the rusk on both sides with water from the tap to soften it a bit.
Pour 1 tablespoon of the oil over it, then add the chopped tomato and the remaining oil, the cheese crumbled on top, the herbs, and some salt and pepper.
Serve immediately.
Dutch Fudge


Ingredients:
white sugar, soft brown sugar, butter, milk

Directions:
Conversions.
10.5 oz = 300 grams.
7 oz = 200 grams.
1/3 oz = 10 grams.
3/8 cup = 1 ml.
For the flavorings, if desired, you can use 4 tablespoons of brewed expresso coffee or prepared cocoa or
2 tablespoons marashcino juice, or.
3 tablespoons whipping cream.
If you use cookie forms, keep them cooled in a dish of ice water.
Combine sugar, milk and butter in a thick bottomed pan and add one of the above flavorings.
Boil the mixture, stirring constantly.
Product will be ready when a drop of the hot mixture does not flatten on a plate or in a cup of water, but retains it's basic "drop" shape.
DO NOT OVERCOOK.
Remove the pan from the heat.
Place the cookie forms on a sheet of foil and pour the mixture into the forms.
The fudge should not be more than 1 cm (3/8"] thick.
If cooky forms are not being used, pour directly onto a sheet of aluminum foil, raising its edges so the liquid does not pour out.  Keep the fudge to the thickness mentioned above.  Once it is hardened, cut with a cold knife.
Creamy & Chunky Corn Soup


Ingredients:
corn, yellow onions, olive oil, zucchini, water, sea salt, cayenne pepper, Worcestershire sauce

Directions:
Put Creamy Corn and Roasted Pepper soup in pot with canned corn (don't drain it!] and turn stove on med-low heat.
Chop onions and put in microwave safe dish with olive oil and microwave on high for 8-10 minutes until clear.
Add onions to pot.
Chop squash and zucchini into bite-sized pieces and put in microwave-safe dish with the water and microwave on high for 8-10 minutes until soft.
Add squash and zucchini to pot.
Season to taste.
Simmer for until flavors blend (10 min].