xiaoxl/recipe_data huggingface dataset:
Savory Garlic Marinated Steaks
Category: meat-and-poultry
By Angie Gorkoff

This beautiful marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth.

Ingredients:
½ cup balsamic vinegar
¼ cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks

Directions:
In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days. Preheat grill for medium-high to high heat. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 day
Yields: 2 servings

Calories: 576.4
Fat: 36 g
Saturated fat: 10.6 g
Carbohydrates: 36 g
Sugars: 27.4 g
Dietary fiber: 1.2 g
Protein: 28.4 g
Cholesterol: 81.2 mg
Sodium: 2496.5 mg
Homemade Vegetable Dip


Ingredients:
mayonnaise, sour cream, dried parsley, dried dill, seasoning salt, garlic powder

Directions:
"Mix all ingredients together till combined well.  Cover and let chill in refrigerator at least 3 hours (overnight is best].  Serve with fresh cut vegetables or potato chips."
Whole Wheat Buttermilk Pancakes


Ingredients:
whole wheat flour, all-purpose flour, baking powder, baking soda, salt, eggs, low-fat buttermilk, 1% low-fat milk, raw honey, vanilla

Directions:
Stir together the flours, baking powder, baking soda and salt. In a separate bowl, whisk together the wet ingredients. Stir the wet and dry ingredients together. The pancake batter will be slightly lumpy; that's OK.
Heat a griddle over medium heat, and lightly spray it with cooking spray. Use a 1/4 cup measuring cup to spoon batter onto the warmed griddle.
Cook the pancakes until bubbles begin to form, then flip and cook on the other side.
If you're like the husband and want to add a little something to your pancakes, do it before flipping the pancakes to cook on the second side.
As the griddle warms and you get into the pancake routine, your pancakes should improve in shape. (Isn't that how it happens for everyone? No? That's just me? Oh.].
Keep your cooked pancakes warm in a low oven while you work to cook the rest of the batter.
Serve with syrup or honey and enjoy!
Easy Lemon Cookies
Category: desserts
By Lissa

The basic cake mix cookie with a twist.

Ingredients:
1 (18.25 ounce) package lemon cake mix
2  eggs
⅓ cup vegetable oil
1 teaspoon lemon extract
⅓ cup confectioners' sugar for decoration

Directions:
Preheat oven to 375 degrees F (190 degrees C). Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet. Bake for 6 to 9 minutes in the preheated oven. The  bottoms will be light brown, and the insides chewy.

Yields: 3 dozen cookies

Calories: 87.1
Fat: 4 g
Saturated fat: 0.9 g
Carbohydrates: 11.6 g
Sugars: 7.4 g
Dietary fiber: 0.1 g
Protein: 1.2 g
Cholesterol: 14 mg
Sodium: 106.7 mg
Red Eye (Red Beer)


Ingredients:
tomato juice, beer, seasoning salt, lime

Directions:
Pour tomato juice followed by beer in a chilled mug.
Throw in a pinch of salt and a twist of lime (if using].
Garnish with olives and serve.
Honey Ginger Green Beans
Category: side-dish
By JuliaC

Fresh green beans flavored with honey, soy sauce, garlic, and ginger.

Ingredients:
2 pounds fresh green beans, trimmed
¾ cup reduced-sodium soy sauce
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
1 cup honey

Directions:
Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water. Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 178.4
Fat: 0.2 g
Carbohydrates: 45.4 g
Sugars: 36.8 g
Dietary fiber: 4.2 g
Protein: 3.5 g
Sodium: 805.5 mg
Canh Bau Tom - Vietnamese Opo Squash Soup


Ingredients:
water, onion, shrimp, green onions, cilantro, white pepper, fish sauce, sugar

Directions:
Pour the stock into a large stock pan.
Add the Opo Squash and cook over medium-high heat until the squash becomes soft and translucent.
The squash may not become translucent if it's cut too thick. Just look for it to soften up.
While the squash cooks put the shrimp, green onions, and cilantro into a mixing bowl.
Mix and sort of blend the flavors together with a fork.
Do not turn this into a mushy paste. The idea is to combine the flavors together.
Season the shrimp mixture with the pepper, half of the fish sauce, sugar, and sesame oil.  Mix well.
Once the squash is translucent, Turn the heat to high and Bring to a boil.
Add the sliced onions.
Add the shrimp mixture to the soup in spoonfuls, this sort of makes dumplings.
Cover and cook until the shrimp "dumplings" are cooked.
After the dumplings cook, remove from heat and add the rest of the fish sauce.
Stir to mix in the flavors.
Garnish with the additional cilantro and green onions.
Let the soup stand for 15 minutes before serving.
Serve over rice and/or Kho recipes (stews].
To simplify the recipe:
Skip mixing the shrimp all together with the seasonings. Dice the shrimp up and mix all the seasonings in the soup at the same time as the dumplings.
Sangria


Ingredients:
orange, lemon, lime, sugar, red wine, brandy, triple sec, pineapple ring, maraschino cherry

Directions:
Combine everything except club soda and refrigerate overnight., Mix with club soda just before serving.
Dobladas(Guatemala)


Ingredients:
farmer cheese, red bell pepper, onion, pepper, salt, garlic powder, flour tortillas, olive oil, salsa

Directions:
Mix cheese, pepper, onion, black pepper and salt(and garlic powder if using] together.
Put 1 heaping tablespoon of the cheese mixture on the lower half of a tortilla and fold over to make a half-moon shape. Press lightly.
Heat oil in skillet on medium high heat and fry until crisp and golden on both sides.
Drain on paper towels and serve warm. Serve with salsa if desired.
Enjoy!
Note:
Many times it's served with cabbage, salsa, and queso on top (you can use the same cheese you put inside].
Air Fryer Chicken Kiev Balls
Category: appetizers-and-snacks
By Soup Loving Nicole

These chicken Kiev balls are crispy on the outside, tender on the inside, stuffed with seasoned butter, and sure to be a hit on game day or any day of the year. Bonus is that this recipe uses ground chicken, so no pounding is required!

Ingredients:
½ cup unsalted butter, softened
2 tablespoons chopped fresh flat-leaf parsley
2 cloves garlic, crushed
1 (19.1 ounce) package ground chicken breast
2  eggs, beaten
1 cup panko bread crumbs
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground black pepper
cooking spray

Directions:
Mix butter, parsley, and garlic together in a bowl until evenly combined. Divide mixture into 12 equal parts on a baking sheet. Freeze until solid, about 20 minutes. Shape ground chicken into 12 balls. Make a deep thumbprint in the center of each ball. Place a piece of frozen herbed butter in the indention and wrap meat around the butter until it is fully encased. Repeat with remaining balls. Place beaten eggs in a bowl. Combine panko, paprika, salt, and pepper in a separate bowl. Dip 1 ground chicken ball first in the beaten eggs, then in the seasoned bread crumbs. Dip the ball back into the egg and in the seasoned bread crumbs once more. Repeat with remaining balls. Place on a baking sheet and freeze for 10 minutes. Preheat an air fryer to 400 degrees F (200 degrees C). Place 1/2 of the balls in the air fryer basked and spray with nonstick cooking spray. Cook for 5 minutes. Flip balls over with tongs and spray again with nonstick cooking spray. Cook for 5 minutes more. Repeat with remaining chicken balls.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 12 Kiev balls

Calories: 154.1
Fat: 9.4 g
Saturated fat: 5.4 g
Carbohydrates: 6.7 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 12.6 g
Cholesterol: 77.5 mg
Sodium: 280.3 mg
Harvest Pumpkin Soup


Ingredients:
onion, celery, carrots, pumpkin, vegetable broth, cumin, cinnamon, clove, nutmeg, ginger, salt, half-and-half

Directions:
Add the first 11 ingredients into stock pot over medium high heat.
Bring to a boil and reduce to simmer. Simmer for 30 minutes and remove from heat.
Allow to cool for 15 minutes. Puree soup in blender and return to pot. Finish with milk.
Now That's a Spicy Meat-A-Ball!! ( Meatball )


Ingredients:
ground beef, onion, garlic clove, fresh cilantro, ground cumin, chili powder, turmeric, cayenne pepper, dried parsley, dried oregano, salt, ground black pepper, egg, milk, beef broth, water

Directions:
Mix all ingredients (except water and beef broth] in a large bowl by hand.
Roll meatballs to about the size of a golf ball.
Add water and beef broth to a large pot and bring to a simmer.
Drop in the meatballs.
Simmer for about 2 hours.
When done, drain meatballs and serve.
You may either discard the broth or use it to make a soup.
Enjoy!
Valentine


Ingredients:
vodka, Chambord raspberry liquor, Kahlua

Directions:
"Add all ingredients and stir."
Zesty Cheddar Bread


Ingredients:
buttermilk, butter, sugar, chipotle chiles in adobo, eggs, all-purpose flour, cheddar cheese, baking powder, baking soda, salt

Directions:
Preheat oven to 400 degrees.
Spray the bottom of a 9" loaf pan with cooking spray (I use Pam].
Combine the buttermilk, butter, sugar, chilies and eggs in a large bowl.
Mix well.
Add in remaining ingredients.
Stir just until moistened.
Spread in the loaf pan.
Bake 40-50 minutes or until a toothpick inserted in the center comes out clean.
Cool 15 minutes on a wire rack before removing from the pan.
Ham N Cheese Muffins


Ingredients:
onion, butter, reduced-fat cheddar cheese, reduced-fat baking mix, nonfat milk, egg, cooked ham

Directions:
In a nonstick skillet, saute onion in butter until tender; set aside. In a bowl, combine cheese and biscuit mix. Stir in milk and egg just until moistened. Fold in ham and onion mixture.
Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake at 425° for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Praline Dust


Ingredients:
hazelnuts, water, sugar

Directions:
Lightly brown the nuts in an oven.
cook the water and sugar until the caramel stage is reached.
mix in the nuts.
Turn out the micture on a baking sheet lined with baking parchement and lightly oiled.
Allow to become quite cold.
Crush to a coarse sand texture with a rolling pin, or break into chunks and place in a processor with a blade attachment.
Store in an airtight container.
Bacon Hash Browns Bake


Ingredients:
hash brown potatoes, bacon, milk, onion, salt, pepper, garlic powder, butter, margarine, paprika

Directions:
In a bowl, combine the first seven ingredients.
Transfer to a greased 9 inches pie plate.
Drizzle with butter; sprinkle with paprika.
Bake at 350 degrees for 30-45 minutes or until lightly browned.
Japanese Homestyle Green Vege Plus Pork Chops


Ingredients:
carrot, broccoli, onions, sugar, salt, soy sauce

Directions:
Cut all of the vegetables., Heat oil in wok or skillet over high heat., Add pork chops, stir-fry for 2 minutes., Add all the ingredients, stir-fry for 2 minutes., Add all of the seasonings, continue to stir-fry for another 2 minutes.
Creamy Corn and Turkey Soup


Ingredients:
onion, butter, margarine, cream cheese, chicken broth, milk, cayenne pepper

Directions:
Cook onion in butter in large saucepan over medium heat until tender, stirring frequently.
Reduce heat to low.
Add cream cheese and cook until melted, stirring constantly.
Add corn, broth, milk, turkey and red pepper and mix well.
Add spices to taste.
Cook until soup is heated through, stirring occasionally.
Spicy Grilled Chicken Breasts


Ingredients:
boneless skinless chicken breasts, garlic powder, fresh ground black pepper

Directions:
Coat both sides of chicken breasts in Frank's Red Hot.
Sprinkle both sides generously with garlic powder.
Sprinkle both sides with black pepper.
Let stand in fridge for at least 30 minutes.
Spray grill with oil.
Preheat on high for 10 minutes.
Transfer chicken breasts to grill with tongs and cook for 7-10 minutes on each side until done.
Baste with hot sauce while cooking for more flavour.
Rainbow Roasted Pepper Soup
Category: soups-stews-and-chili
By Leslie

One afternoon I threw this soup together.   It is simple, pretty, light and flavorful.  Try making homemade vegetable broth, it tastes the best in this recipe.  If you do not have time it also tastes good with store bought.

Ingredients:
1  green bell pepper
1 large red bell pepper
1 large orange bell pepper
1  yellow bell pepper
8 cloves garlic
½  lemon
3 cups vegetable broth
¼ teaspoon garlic salt
ground black pepper to taste
1 teaspoon fennel seed
¼ teaspoon dried thyme

Directions:
Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds)  and peel garlic. Place halved peppers, cut side up in shallow baking dish.  Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour. Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds.  Bring to boil, cover and simmer. When peppers are done, remove from oven and set aside to cool.  When cool enough to touch peel skin from peppers. Strain fennel seeds from broth and return to a boil.  Add thyme and simmer 15 minutes, reducing amount of broth. Slice a 1 inch section from each color of pepper and cut into pieces.  Set aside for later garnishing. In a blender, place remaining peppers, garlic  and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them.  You want to see the different colors.  Pour the blended peppers into the broth and stir well.  Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy.  Do not boil or cook any longer as the colors will fade.

Yields: 2 servings

Calories: 157.1
Fat: 1.8 g
Saturated fat: 0.1 g
Carbohydrates: 33.8 g
Sugars: 13.7 g
Dietary fiber: 7.7 g
Protein: 5.9 g
Sodium: 928.9 mg
Lemon Grape Coolers


Ingredients:
lemon juice, grapes, lemon

Directions:
In a large pitcher filled with ice, pour in the grape juice, lemon juice and lemon-lime soda.
Stir gently.  Pour into glasses.
Garnish with sliced grapes and lemons. Enjoy!
Quinoa Fried Rice
Category: world-cuisine
By chris

Great side dish and substitute for fried rice.

Ingredients:
1 ½ cups water
1 cup quinoa
salt to taste
2 ½ tablespoons soy sauce
1 ½ tablespoons teriyaki sauce
¾ teaspoon sesame oil
1 tablespoon olive oil, divided
2  carrots, peeled and chopped
¼  onion, chopped
3  scallions, chopped, divided
3 cloves garlic, minced
½ teaspoon minced fresh ginger
2  eggs, beaten
½ cup frozen peas

Directions:
Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool, 8 hours to overnight. Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed. Heat 1 1/2 teaspoons oil in a large skillet over high heat; saute carrots and onion for 2 minutes. Add 2 scallions, garlic, and ginger; saute until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and quinoa; cook until heated through, about 2 minutes. Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes. Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes. Add peas and cook until heated through, 2 to 3 minutes. Add remaining scallion.

Prep time: 15 mins
Cook time: 30 mins
Total time: 8 hrs 50 mins
Yields: 6 servings

Calories: 188.9
Fat: 6.4 g
Saturated fat: 1.1 g
Carbohydrates: 25.5 g
Sugars: 3.3 g
Dietary fiber: 3.6 g
Protein: 8 g
Cholesterol: 62 mg
Sodium: 607.4 mg
Brazilian Chicken with Coconut Milk
Category: world-cuisine
By MLYIN

This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.

Ingredients:
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4  skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons olive oil
1  onion, chopped
1 tablespoon minced fresh ginger
2  jalapeno peppers, seeded and chopped
2 cloves garlic, minced
3  tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh parsley

Directions:
In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture. Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside. Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 345.2
Fat: 19.9 g
Saturated fat: 7.3 g
Carbohydrates: 11.5 g
Sugars: 4.1 g
Dietary fiber: 2.8 g
Protein: 29.3 g
Cholesterol: 71.9 mg
Sodium: 234.4 mg
Avocado Milkshake


Ingredients:
2% low-fat milk, avocado, sugar, vanilla extract

Directions:
Mix everything in a blender until smooooooth., If you want it thicker, add more ice, if you really like vanilla, add more!, this is a very flexible recipe and really satisfying!
Tuna Fish Shells


Ingredients:
tuna in water, water, milk, elbow macaroni, shell macaroni, onion, celery, American cheese, cheddar cheese, swiss cheese

Directions:
Preheat oven to 350°F.
Cook macaroni according to package instructions.
Then separately, simmer onion and celery together (I have quit using the celery altogether, myself].
When onion is tender, add mushroom soup, with either half a can of water or milk (I use water].
I have begun adding the drained tuna into this mixture at this point.
When macaroni is ready, (approx 8- 10 minutes].
Combine in casserole dish, with the soup mixture, and tuna if not already in soup mixture.
Then stir in the shredded cheese.
Layer on the top, the slices of American cheese, so that the entire top is covered.
Bake in oven for about 10 minutes or until cheese is nicely melted over the top.
Serve and enjoy.
Spinach, Onion Tofu Stir Fry


Ingredients:
olive oil, tofu, onion, dry basil, garlic cloves, soy sauce, black pepper, fresh spinach

Directions:
Place the oil and tofu in a large frying pan and cook about 5 minutes on medium heat.
Add peanuts and onion and cook until onions are translucent.
Add garlic, basil, black pepper and red pepper and cook about 2 minutes.
Add the soy sauce and spinach and cook just until spinach is wilted.
Serve over rice.
Cereal Cookies


Ingredients:
butter, shortening, white sugar, brown sugar, eggs, vanilla, baking soda, baking powder, salt, flour, old-fashioned oatmeal

Directions:
Mix brown sugar and white sugar in the mixer.
Add butter, beaten eggs, and vanilla.  Mix well.
Mix four,baking soda, baking powder, and salt in a separate bowl. Add to sugar mixture, mix well.
Add oatmeal, crushed cornflakes, Rice Crispy cereal, and coconut.  (When I do this in my mixer the batter is very thick.].
Spoon on a cookie sheet and flatten a little with a fork or spoon.
Bake at 400 degrees for 8-10 minutes.
Alaskan Cod and Shrimp with Fresh Tomato
Category: seafood
By maddy cruise

This meal is very yummy, juicy, easy to cook, and convenient. My fiancee loves this recipe and wants it everyday. Try it!

Ingredients:
2 tablespoons olive oil
6 cloves garlic, minced
5 large tomatoes, chopped
1 teaspoon dried oregano
1 pound Alaskan cod
½ pound large shrimp, peeled and deveined
salt to taste
1 tablespoon dried oregano, or to taste

Directions:
Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. Add the tomatoes and mix well until they release their juices. Stir in 1 teaspoon oregano. Place the cod and shrimp on the tomato mixture; season with salt. Cover skillet and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.

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

Calories: 165.8
Fat: 5.7 g
Saturated fat: 0.8 g
Carbohydrates: 7.6 g
Sugars: 4.1 g
Dietary fiber: 2.3 g
Protein: 21.3 g
Cholesterol: 85.3 mg
Sodium: 128.1 mg
Tequila Slaw With Lime and Cilantro


Ingredients:
mayonnaise, fresh lime juice, sugar, kosher salt, green onion, fresh cilantro

Directions:
"Combine first 5 ingredients in a large bowl.  Add remaining ingredients and toss."
Golden Baked Fish


Ingredients:
pepper, salt, mayonnaise, dill weed, onion, fresh dill, lemon wedge

Directions:
Place fish in a greased 13-in X 9-in x 2 baking dish; sprinkle with pepper.
Beat egg white with salt if desired until stiff peaks form.
Fold in mayonnaise, dill and onion juice, spoon over fish.
Bake uncovered at 425 degrees for 15 to 20 minutes or until topping is puffed and golden and fish flakes easily with a fork.
Garnish with dill and lemon if desired.
Calabacita Con Carne De Puerco


Ingredients:
pork, tomatoes, onion, green bell pepper, garlic cloves, ground cumin, fresh corn, frozen corn, squash

Directions:
Brown pork in hot oil in a large skillet; drain.
Stir in tomato, onion, bell pepper, garlic and cumin.  Cover, reduce heat and simmer for about 15 minutes.
Stir in corn, squash and salt.  Cover and simmer for about 30 minutes.
Leftover Roast Beef Soup (Leftover Steak Too!)


Ingredients:
yellow onions, celery, fresh mushrooms, butter, olive oil, garlic, beef broth, Worcestershire sauce, salt, black pepper

Directions:
In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
Stir in the chopped cooked beef.
Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here].
Bring mixture to a boil and stir in uncooked egg noodles.
Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.
St. Germain Gin and Tonic


Ingredients:
tonic water, orange

Directions:
Combine all ingredients in a tall ice-filled Collins glass and stir well.
Garnish with a orange wedge (I actually give it a squeeze in the glass as well].
Chicken & Bocconcini With Delicious Chunky Sauce


Ingredients:
onion, garlic cloves, chicken, crushed tomatoes, tomato paste, carrot, celery, fresh basil leaves, bocconcini

Directions:
Heat oil in a large pan (big enough for the entire dish] and saute onions & garlic and brown chicken.
Add the tomatos, paste and vegetables.
Add all herbs and seasoning.
Bring sauce to a boil and then simmer for 20-30 minutes.
Once sauce is set to simmer, prepare pasta.
When water for pasta is boiling, add the bocconcini to the sauce and stir through. You're aiming for the cheese to be a little melty but still hold most of it's shape.
When pasta is ready, serve and enjoy!
Belissimo!