xiaoxl/recipe_data huggingface dataset:
Doggo Jello


Ingredients:
celery, carrot, green beans, ghee, gelatin, beef broth, chicken broth, boiling water, almond butter

Directions:
Cut up veggies and meat finely and cook in a small skillet with 1-2 tablespoons ghee or coconut oil for 5-10 minutes (or until lightly brown].
Pour boiling water into a large bowl and slowly add gelatin, stirring quickly. Add broth, veggies/meat and almond (peanut] butter to gelatin mixture.
Pour mixture into a 9x13 inch baking dish and put it in the refrigerator for 3 hours.
Once gelatin is firm, cut into cubes and store in the fridge until ready to use.
Edit: you can use silicone molds for this recipe too, but make sure that your mixture has cooled at least to the point it doesn't burn your finger. Silicone isn't healthy and can be harmful to your dogs health if heated.
Mums Aubergine Aka Eggplant Casserole


Ingredients:
aubergine, courgette, onion, mushrooms, spinach, garlic clove, oregano, basil, bouillon, tomatoes, mozzarella cheese, parmesan cheese

Directions:
Fry the Aubergine, onion, courgette, mushrooms and garlic for 10minutes, then place in ovenproof dish.
Add the tomatoes, spinach, oregano, 1tsp of Basil and bouillon.
Place the mozerella slices on the top, sprinkle on 1 tsp of basil and the parmesan, cook in the oven on Gas Mark 6, 200 Celsius, 400Fahrenheit  for 20 minutes or till the cheese is golden.
Tilapia & Summer Vegetable Packet


Ingredients:
cherry tomatoes, grape tomatoes, red onion, green beans, black olives, lemon juice, fresh oregano, extra virgin olive oil, capers, salt, fresh ground pepper

Directions:
Preheat grill to medium. (No grill? See Oven Variation, below.]
Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning]; generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.
Oven variation: Preheat oven to 425°F Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2]. Assemble packets (Steps 3-4]. Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.
Light and Fluffy Baked Apple Pancake


Ingredients:
unsalted butter, golden delicious apples, sugar, fresh lemon juice, pure maple syrup, all-purpose flour, baking powder, salt, eggs, milk

Directions:
Preheat the oven to 375°. In a 10 1/2-inch nonstick ovenproof skillet, melt the butter. Add the apples, 1 tablespoon of the sugar and the lemon juice and cook over moderately high heat, stirring occasionally, until the apples are golden, about 6 minutes. Add the maple syrup and simmer over low heat until thickened, about 1 minute. Spread the apples in an even layer and remove the pan from the heat.
In a medium bowl, whisk the flour with the baking powder and salt. In a measuring cup, whisk the egg yolks with the milk and the remaining 2 tablespoons of sugar. Whisk the liquid into the dry ingredients.
In a medium bowl, using a handheld electric mixer, beat the egg whites at medium speed until firm peaks form, about 2 minutes. Fold the beaten whites into the batter and scrape it over the apples, spreading the batter to the edge.
Bake the pancake in the upper third of the oven for about 20 minutes, until it is golden, puffed and set. Let the pancake cool for 5 minutes. Run a knife around the edge to loosen the pancake, then invert it onto a serving plate. Replace any apples that may have stuck to the pan. Cut the pancake into wedges and serve at once with additional warmed maple syrup.
Alice Springs Chicken Quesadillas!


Ingredients:
Dijon mustard, honey, canola oil, lemon juice, boneless skinless chicken breasts, butter, salt, pepper, bacon, tortilla

Directions:
With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
Chill remaining marinade to serve with chicken.
After marinating chicken, Put remaining oil in frying pan. Sear chicken on both sides until cooked thru.
Transfer chicken to a pan and brush with marinade; keep warm.
Meanwhile in frying pan add butter and saute mushrooms. Remove from the heat.
Cut chicken into bite size pieces and line your ingredients up, this part will go quickly! Chicken, cheese, mushrooms and bacon.
If you have a quesadilla maker get it heated up, otherwise, heat a frying pan and to medium heat and spread a little butter or non stick spray on the bottom.
Prepare tortillas by spreading a little butter on the ousides.
Place a tortilla, butter side down and add chicken, mushrooms, bacon and then the cheese but DO NOT OVERFILL. Place the other tortilla on top, butter side up. Flip (carefully] once bottom side is golden and do the same to the remaining side.
Repeat until you are out of ingredients.
Use the remaining honey mustard for dipping.
Winter Squash Bisque


Ingredients:
acorn squash, chicken broth, ground ginger, salt, pepper, ground cinnamon, half-and-half, sour cream, fresh thyme sprig

Directions:
Halve squash and remove seeds.
Place squash halves, cut sides down, on a baking dish.
Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Bake, covered, 20 to 25 minutes or until squash is tender.
Scoop squash pulp out of the peel using a spoon; discard peel.
Place pulp in batches in a blender container or food processor bowl.
Cover and blend or process until squash is smooth, adding some of the chicken broth if the mixture is too thick.
Stir together pureed squash and remaining chicken broth in a large saucepan.
Stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling.
Reduce heat and stir in half-and-half or light cream.
Heat through, but do not boil.
If desired, garnish each serving with sour cream and thyme sprigs.
Meyer-Lemon Pudding Cake


Ingredients:
sugar, sugar, flour, lemon juice, butter, meyer lemon zest, buttermilk, sugar, sugar, lemon, zest of

Directions:
Preheat oven to 325 degrees.
In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside.
In a small bowl mix together the sugar and  flour and set aside.
In another bowl stir together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well.
In yet another bowl whisk the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough.
Using a rubber spatula, fold the beaten egg whites into the lemon—egg yolk mixture.
Butter and sugar 6 soufflé cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown.
Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
Whip cream and a teaspoon of the sugar together and set aside.
To serve, garnish the chilled cakes with a dollop of whipped cream. Sprinkle a little zest on top.
Asian Prawn Omelette


Ingredients:
eggs, soy sauce, garlic, ginger, mint leaf, coriander leaves, bean sprouts, oyster sauce, light soy sauce

Directions:
Lightly combine eggs, sesame oil, soy sauce, garlic and ginger.
Heat a medium frypan to hot and add the vegetable oil.
Add the egg mixture and give it a few good stirs to move the set mixture of the base.
When almost set, arrange the prawns down the middle.
Remove from the heat and then add the herbs and the sprouts.  Fold the omelette and slide on to a serving plate.
Combine the oyster and the soy sauce and drizzle it over the omelette.
Easy Fried Chinese Chicken Balls
Category: world-cuisine
By fa the wondercat

These pieces of battered chicken are crispy and succulent, and hard to stop eating! They're so good that they will give your local Chinese restaurant a run for their money. Enjoy with rice and sweet and sour sauce.

Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 teaspoon sesame oil
½ cup water, or more if needed
vegetable oil for frying
5 tablespoons cornstarch
1 pinch ground white pepper
4  boneless skinless chicken breasts, cubed

Directions:
Mix flour, baking powder, and salt together in a bowl. Drizzle in sesame oil. Gradually add water, whisking constantly until smooth; batter should be the consistency of cream. Let sit for at least 30 minutes. Fill a deep pan or wok with oil and slowly heat to 375 degrees F (190 degrees C). Mix cornstarch and white pepper together in a large shallow dish. Dust chicken in the cornstarch mixture and dip into the batter, evenly coating each piece. Transfer to the hot oil in batches and fry until golden and no longer pink in the center, 4 to 5 minutes. Scoop fried chicken out with a slotted spoon. Drain on a clean kitchen towel. Repeat with remaining chicken.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 chicken breasts

Calories: 338.4
Fat: 9.7 g
Saturated fat: 1.7 g
Carbohydrates: 33.8 g
Sugars: 0.1 g
Dietary fiber: 1 g
Protein: 26.9 g
Cholesterol: 64.6 mg
Sodium: 341.2 mg
Soy Lime Marinade


Ingredients:
soy sauce, green onion, lime juice, brown sugar, honey, garlic cloves, crushed red pepper flakes

Directions:
Mix all ingredients and marinate with your choice of meat!
Marinade for less than 2 hours for chicken or fish, and marinade no more than 4 hours for beef or pork. Use your judgment, DH and I like super strong flavors and will marinate for up to 8 hours.
Low Carb Spicy Asian Soup


Ingredients:
water, Knorr chicken bouillon, powdered ginger, garlic cloves, soy sauce, sherry wine, dried chives, dried parsley, dried cilantro, black pepper, yellow onion, mushrooms, dried mushroom, celery ribs, baby bok choy, green onions

Directions:
Fill stock pot with water put on stove at high temperature.
Add garlic, ginger, soup base, sherry, soy sauce, cilantro, chives, parsley, chili flakes and black pepper to water.
In a sauté pan, cook sausage then drain thoroughly. Add to the broth base.
Chop mushrooms onions and celery. (You can sauté these ingredients first, or just add them to the pot.
Chop baby bok, add to pot and simmer 15 minutes.
Taste and adjust seasonings as required.
Chop spinach and green onion and simmer 5 more minutes.
Ladle out and scarf down!  (daintily] Enjoy!
Rub.....a Rub on Miss Piggy!


Ingredients:
black pepper, paprika, chili powder, garlic powder, lemon pepper, onion powder, dry mustard, ground cinnamon

Directions:
"Mix all ingredients well! Can be used on anything!"
Guacamole


Ingredients:
Hass avocadoes, salsa, sour cream, lemon juice, onion, salt

Directions:
Mash avocados with a fork., Mix in remaining ingredients., Enjoy!
Garlic & Pepper Lamb Chops


Ingredients:
lamb chops, bulb of garlic, white pepper, canola oil, rock salt

Directions:
Clean lambchops of excess fat. Cut into halfs. Wash in warm water.
Pat dry with thick tissue paper.
In a Mixing bowl, add both Oil's, Garlic, Pepper and Rock Salt. Mix well.
Take Lambchops and mixture on both sides.
Repeat same until all lambchop are covered well.
Put all Lambchops in Mixing bowl. Leave aside for 2 hours in refrigerator.
Grill cook on electic grill or outdoor BBQ to your liking. Baste meat with excess marinate during grilling.
Serve Hot.
The Best Light Blueberry Muffins


Ingredients:
all-purpose flour, all-purpose flour, cake flour, baking powder, baking soda, salt, sugar, sugar, unsalted butter, eggs, lemon juice, lemon zest, vanilla extract, plain low-fat yogurt, blueberries

Directions:
Adjust an oven rack to the middle position and preheat the oven to 375º F.
Spray 12 cup muffin tray with oil spray.
Whisk 2 cups all-purpose flour, cake flour, baking powder, baking soda, salt, and 1/4 cup of the sugar together in a medium bowl. Set aside.
Beat an additional 3/4 cup sugar and and butter with a mixer on medium-high speed until light and fluffy (3-5 minutes]. Scrape batter down sides with a spatula as needed.
Add eggs one at a time, beating well after each addition.
Beat in lemon juice and zest, and vanilla until incorporated.
Reduce mixer speed to low and beat in 1/3 of the flour mixture until just incorporated, followed by 1/3 of the yogurt, scraping down sides of the bowl as needed.
Repeat this process 2 more times  alternating between the remaining flour mixture and the yogurt until the ingredients are just incorporated. Do not over mix.
Rinse blueberries in a metal strainer until water comes out clear; dry on a paper towel. (This step prevents blueberries from bleeding into dough mixture and turning a gray color].
Toss the blueberries with the remaining tablespoon of all-purpose flour.
Gently fold blueberries into the batter with a rubber spatula.
Using a large ice cream scoop divide the batter evenly among the muffin cups and sprinkle the tops with 1 tablespoon sugar.
Bake 25-30 minutes until golden brown and toothpick comes out of center clean.
Cool for 5 minutes in the pan, then flip them out onto a wire rack and cool for 10 more minutes.
Linguine With Mixed Sweet Peppers (Olive Garden Copycat)


Ingredients:
linguine, red bell pepper, yellow bell pepper, plum tomato, garlic cloves, fresh basil, extra virgin olive oil, parmesan cheese, salt, pepper

Directions:
PREHEAT heavy skillet over medium heat; add olive oil and saute garlic until just white.  Add all ingredients (except pasta and Parmesan cheese] and saute, stirring constantly until peppers are crisp tender.
COOK pasta according to package directions.
ADD pasta and Parmesan cheese to saute pan; stir to blend wel with vegetables.  Add salt and fresh ground pepper to taste.
TRANSFER to large serving plater.  Serve immediately.
Cowboy Bread
Category: bread
By Kasienko

Similar to pita breads, this is a round fried bread which supposedly traces its origins back to the great American West.

Ingredients:
½ cup boiling water
¾ cup cold milk
1 teaspoon white sugar
1 ½ teaspoons active dry yeast
1  egg, beaten
2 tablespoons butter, melted and cooled
¼ teaspoon salt
¼ teaspoon ground nutmeg
4 cups all-purpose flour

Directions:
In a large bowl, stir together the water, milk, and sugar. Sprinkle the yeast over the top, and let stand for 5 minutes to dissolve. Stir the egg and butter into the yeast mixture, then stir in the salt, nutmeg, and 2 cups of the flour. Mix until everything is well blended. Mix in remaining flour, 1/2 cup at a time until the dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead for 10 minutes (no cheating!). Place dough into a greased bowl, and let rise until doubled in size. Divide the dough into 8 balls, and let rest for another 20 minutes. Roll each ball out to 8 to 10 inches in diameter. Heat a cast-iron skillet over medium-high heat. Fry each of the pieces of bread fro 30 to 60 seconds on each side, or until light to medium brown spots appear. Keep covered with a damp cloth, or store in a plastic bag until serving.

Prep time: 1 hr 30 mins
Cook time: 10 mins
Total time: 1 hr 40 mins
Yields: 8 pieces of bread

Calories: 278
Fat: 4.6 g
Saturated fat: 2.4 g
Carbohydrates: 49.7 g
Sugars: 1.8 g
Dietary fiber: 1.9 g
Protein: 8.3 g
Cholesterol: 32.7 mg
Sodium: 112.9 mg
Fish and Potato Casserole
Category: main-dish
By Gary Doolin

Layers of potatoes, fish, and fresh spinach are covered in a homemade bechamel sauce and sprinkled with two kinds of cheese in this hearty fish and potato casserole.

Ingredients:
3 large potatoes, peeled
½ cup salted butter
3 tablespoons all-purpose flour
¾ cup fish stock
¾ cup milk
½ (12 ounce) package shredded Cheddar cheese, divided
½ large onion, sliced
¼ teaspoon freshly grated nutmeg
ground black pepper to taste
4 (4 ounce) fillets white fish
1 (14.75 ounce) can salmon, drained and flaked
3 cloves garlic, chopped
6 cups fresh spinach leaves
½ (12 ounce) package grated Parmesan cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x7-inch casserole dish. Slice potatoes 1/8 inch thick and place on a microwave-safe plate. Microwave on high until barely soft, 3 to 5 minutes; set aside. Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 2 to 4 minutes. Increase heat to medium and gradually whisk fish stock and milk. Bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. Stir in 1/2 of the Cheddar cheese, nutmeg, and pepper. Remove from the heat. Layer 1/2 of the potatoes, 1/2 of the onion, and 1/2 of the spinach in the prepared casserole. Follow with white fish fillets and flaked salmon, then remaining onions, spinach, and potatoes. Pour all of the white sauce over top and sprinkle with Parmesan and remaining Cheddar. Bake uncovered in the preheated oven until center is hot and white fish flakes easily with a fork, about 40 minutes. Turn on the broiler and broil until lightly browned, 2 to 3 minutes.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 582.7
Fat: 32.5 g
Saturated fat: 17.1 g
Carbohydrates: 30.8 g
Sugars: 3 g
Dietary fiber: 3.8 g
Protein: 41.5 g
Cholesterol: 129.8 mg
Sodium: 858.5 mg
Turkey Picadillo


Ingredients:
eggs, lean ground turkey, lean ground beef, onion, carrot, scallion, garlic cloves, chili powder, dried oregano, ground cumin, ground cinnamon, cayenne pepper, golden raisin, tomato paste, water, fresh ground pepper

Directions:
If using eggs, place in a small saucepan and cover with cold water. Bring to a boil; simmer on medium-low for 15 minutes. Drain, peel and slice and set aside.
Cook meat and onions in a large nonstick skillet over medium-high heat, crumbling the turkey with a wooden spoon, until no longer pink, about 5 minutes. If you like, you can blot off any excess oil, more desireable if you are using ground beef.
Add 1/2 cup scallions, diced carrots and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes. Stir in chili powder, oregano, cumin, cinnamon and cayenne. Continue to cook, stirring, until fragrant, about 1 minute. Add raisins, olives, tomato paste, water and stir to blend. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Season with pepper.
Garnish with the remaining scallions and the hard-cooked eggs, if desired.
Seasoned Oyster Crackers
Category: appetizers-and-snacks
By BSCHAFFLER

These are great for just about anything--salads, soups, snacking, in meat loaf, etc.

Ingredients:
2 (12 ounce) packages oyster crackers
1 cup vegetable oil
1 ½ tablespoons dry Ranch-style dressing mix
1 teaspoon lemon pepper
1 teaspoon dried dill weed
½ teaspoon garlic salt

Directions:
In a large bowl, toss together the crackers and oil until completely coated.  Add dressing mix, lemon pepper, dill and salt and toss until evenly covered.  Store in a zip lock bag or other air tight container.

Prep time: 15 mins
Total time: 15 mins
Yields: 24 servings

Calories: 210.5
Fat: 14.1 g
Saturated fat: 2.7 g
Carbohydrates: 18.5 g
Sugars: 1.1 g
Dietary fiber: 0.9 g
Protein: 2.3 g
Sodium: 623.3 mg
Whipper's BBQ Rub


Ingredients:
paprika, seasoning salt, chili powder, ground black pepper, lemon pepper, mustard powder, rubbed sage, garlic granules, cayenne pepper, allspice

Directions:
Combine all the ingredients in a small bowl and mix well with your fingers.
Store in an air-tight container. A good rule of thumb for dry rub usage is about a tablespoon per pound of meat.
Beef Tips and Gravy
Category: soups-stews-and-chili
By Jamie

This meal has been a favorite for many years. It is basically beef tips browned and slowly cooked until tender. We usually serve this with homemade mashed potatoes and corn.

Ingredients:
1 tablespoon butter, or to taste
1 pound beef stew meat, cut into 1/2 inch pieces
2 (10.75 ounce) cans  cream of mushroom soup
2 ½ cups milk
salt and ground black pepper to taste
4  potatoes, peeled and cubed, or more to taste
¼ cup butter, or to taste
¼ cup milk, or to taste
salt and ground black pepper to taste
2 (15.25 ounce) cans whole kernel corn, drained

Directions:
Cook in a large skillet over medium heat until browned on all sides, about 20 minutes. Stir in cream of mushroom soup, 2 1/2 cups milk, salt, and pepper. Cover and simmer, stirring occasionally, until thickened to gravy consistency, at least 1 hour. Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add 1/4 cup butter, 1/4 cup milk, salt, and pepper; beat with an electric mixer until smooth. Heat corn in a saucepan over medium heat until tender, about 15 minutes. Season with salt and pepper. Pour beef and gravy mixture over mashed potatoes and place corn on the side to serve.

Prep time: 10 mins
Cook time: 1 hr 55 mins
Total time: 2 hrs 5 mins
Yields: 4 servings

Calories: 894.2
Fat: 44.1 g
Saturated fat: 19.8 g
Carbohydrates: 95.5 g
Sugars: 18.2 g
Dietary fiber: 8.7 g
Protein: 36.5 g
Cholesterol: 114 mg
Sodium: 1925.1 mg
Mixed Berry Crostata
Category: desserts
By Heidi

A delicious berry crostata dessert - warm and gooey. Perfect with a big scoop of vanilla ice cream.

Ingredients:
1 (14 ounce) package refrigerated pie crusts (2 pie crusts)
¼ cup white sugar
2 tablespoons all-purpose flour
1 cup fresh raspberries
1 cup fresh blackberries
½ cup fresh blueberries
1  lemon
1  egg, beaten
1 tablespoon white sugar, or as needed

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line two small cookie sheets with parchment paper. Unroll pie crust dough rounds separately onto the prepared cookie sheets. Mix together 1/4 cup sugar and flour in a bowl. Sprinkle 1/2 mixture on each dough round, leaving a 1-inch border. Divide and arrange raspberries, blackberries, and blueberries evenly on top of flour-sugar mixture on each dough round. Squeeze juice from 1/2 lemon over each berry mixture. Fold in 1-inch border of dough on each round, pleating as you move, in order to keep all the berry juices inside. Brush beaten egg onto the pleated crusts. Sprinkle both crusts and both berry mixtures with 1 tablespoon sugar. Bake in the preheated oven until crusts are golden, about 25 minutes. Let cool for 10 minutes or serve warm.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 2 9-inch crostatas

Calories: 241.7
Fat: 12.9 g
Saturated fat: 3.2 g
Carbohydrates: 29.3 g
Sugars: 8.3 g
Dietary fiber: 3.6 g
Protein: 3.5 g
Cholesterol: 18.6 mg
Sodium: 198.9 mg
Tofu Carrot Cacciatore


Ingredients:
olive oil, onions, green pepper, garlic cloves, diced tomatoes, baked tofu, dried sage, bay leaf, linguine, other pastas

Directions:
In large pot, heat olive oil over medium heat.
Add onions and pepper.  Cook 5-7 minutes, or unti softened, stirring often.
Add garlic.  Cook 1 minute, or until fragrant.
Stir in tomatoes, carrots, tofu, sage, and bay leaf.  Season with salt and pepper, if desired.
Cover.  Reduce heat and simmer until carrots are tender (about 1 hour].
Cook pasta according to package directions (you can do this while you're simmering the cacciatore.].
Remove the bay leaf and serve the cacciatore over the cooked pasta.