xiaoxl/recipe_data huggingface dataset:
Spinach Triangles (Fatayer Sabanegh)
Category: appetizers-and-snacks
By Lucy Mirabella Nino

A Middle Eastern recipe inherited from my mother-in-law. These triangles won't even have time to cool down before they are gobbled up. Even my kids love 'em!!

Ingredients:
4 cups fresh spinach leaves, chopped
1 pinch salt
1  onion, finely chopped
1 pinch salt
2 tablespoons extra-virgin olive oil
2 tablespoons ground sumac
2 tablespoons pine nuts  (Optional)
3 tablespoons fresh lemon juice
½ teaspoon ground black pepper
1 cup butter
1 (16 ounce) package frozen phyllo dough, thawed

Directions:
Place the chopped spinach in a bowl with a pinch of salt, and stir the spinach and salt for about 1 minute until the spinach begins to wilt and release its juice. In a separate bowl, combine the chopped onion with a pinch of salt, and stir for about 1 minute to wilt the onion. Add the wilted spinach, olive oil, sumac, pine nuts, lemon juice, and pepper, and stir to combine. Let the stuffing mixture rest for 5 minutes, and then drain off the liquid. Melt butter in a small saucepan over low heat, and set aside. Preheat an oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper. Place a phyllo sheet onto a flat surface, and brush it lightly with melted butter. Place a second sheet on top of the first sheet, and brush with melted butter. Cut each stack of 2 buttered sheets into 5 strips about 3 1/2 inches wide by 13 inches long. Cover strips waiting to be filled with a damp cloth while you fill and roll the triangles. To fold a triangle, place a tablespoon of filling centered at the top end of a phyllo dough strip, and fold the right corner across and down, to make a pointed, filled dough pocket at the top of the strip. Fold the pocket down one more turn, like folding a flag, to make a triangle shape. Continue to fold the triangle down and across the dough strip until you reach the end of the strip and you have a compact, filled triangle of dough. Repeat with the remaining filling and phyllo dough. Place the filled triangles onto the prepared baking sheets, and brush them with butter. Working in batches if necessary, bake in the preheated oven for 12 to 15 minutes per batch, until the triangles are golden brown.

Prep time: 1 hr
Cook time: 15 mins
Total time: 1 hr 15 mins
Yields: 45 Triangles

Calories: 232.5
Fat: 16.5 g
Saturated fat: 8.6 g
Carbohydrates: 18.4 g
Sugars: 0.9 g
Dietary fiber: 1.4 g
Protein: 3.2 g
Cholesterol: 32.5 mg
Sodium: 242.9 mg
Boiling Water Chocolate Cupcakes


Ingredients:
sugar, flour, baking powder, baking soda, salt, eggs, milk, vanilla extract, boiling water

Directions:
Heat oven to 350. Line muffin tins, or spray with Pam.
Sift together dry ingredients.
Add eggs, milk, oil, and vanilla.
Beat on medium speed 2 minutes.
Stir in boiling water. Batter will be thin, but it's ok.
Fill cupcakes no more than 2/3 full with batter.
Bake 22-25 minutes until toothpick comes out clean.
Alternates: Grease and flour pans. 9x13 pan, 35-40 minutes. 12-cup Bundt cake, 50-55 minutes. 2-9" round, 30-35 minutes.
Easy Chicken Taquitos
Category: appetizers-and-snacks
By Sarah

Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.

Ingredients:
1 (10 ounce) can chicken chunks, drained
¼ cup shredded Cheddar cheese
5 drops hot pepper sauce (such as Tabasco®)
12  corn tortillas

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side. Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 taquitos

Calories: 209.4
Fat: 6.8 g
Saturated fat: 2.3 g
Carbohydrates: 23.3 g
Sugars: 0.5 g
Dietary fiber: 3.3 g
Protein: 14.3 g
Cholesterol: 33.9 mg
Sodium: 292.3 mg
Rosemary Chicken Lasagna


Ingredients:
fresh rosemary, chicken breast halve, olive oil, onion, fresh mushrooms, green bell peppers, white wine, pine nuts, low-fat ricotta cheese, eggs, garlic cloves, gruyere cheese, salt, butter, garlic cloves, flour, milk, salt, pepper, mozzarella cheese, gruyere cheese

Directions:
Reserve enough rosemary to measure 1/2 teaspoons  Chop and set aside.  Place chicken and remaining rosemary springs in a medium skillet.  Add enough water to almost cover the chicken.  Bring to a boil over medium high heat then cover, reduce heat to med low and simmer 10-15 minutes, turning once, until chicken is no longer pink in the center.
Place chicken and rosemary on a plate.  Shred the chicken, remove the bones, the rosemary stems and finely chop the chicken and rosemary together and place in a medium bowl.
Heat oil in a large skillet over medium high heat until hot.  Add onion and cook until tender.  Add mushrooms, bell pepper and wine.  Cook 3-4 minutes or until reduced and vegies are tender.  Stir in pine nuts and then remove from heat.
In a small bowl mix together all cheese filling ingredients.
To make a sauce, in a saucepan on medium heat, melt butter then add garlic.  Whisk in flour and cook 2 minutes stirring constantly.  Slowly whisk in milk until well blended and smooth.  Then whisk in salt and pepper and cook until thickened.2-4 minutes.
Heat oven to 400 degrees.  Spray a 13x9 pan with non stick spray.  Spread 1 cup of sauce in the bottom of the pan and then layer as follows: 3 noodles, half of cheese filling, half of vegetables, 3 noodles, 1 cup of sauce, chicken filling, 3 noodles, remaining cheese filling, remaining vegetables, 3 noodles, remaining sauce.  Sprinkle with mozzarella and Gruyere and reserved rosemary form the beginning of the recipe.
Bake 20 minutes or until cheese begins to brown and the lasagna is heated through.
Let stand 10 minutes before serving.
Meatballs in Tomato Gravy


Ingredients:
lean ground beef, egg, salt, chili powder, catsup, water, chili powder, salt, onion, green pepper, garlic cloves, celery, bay leaf, beef bouillon cube

Directions:
Mix beef, egg, 1/2 tsp salt, 1/2 tsp chili powder, catsup and cracker crumbs., Form into balls about the size of a walnut., Set aside until the gravy is boiling., Meanwhile combine remaining ingredients in a ovenproof dutch oven., Bring to a boil., Drop meatballs into boiling tomato gravy and cook 3 minutes., Cover and place in oven., Bake at 350 for at least 1 hour., Serve over spaghetti.
Delicious Meat and Potatoes Meatloaf


Ingredients:
ground beef, eggs, onion, milk, ketchup, garlic powder, mashed potatoes, boiling potatoes, butter, milk, ketchup, brown sugar, mustard, parsley

Directions:
Preheat oven to 350 degrees F 175 (degrees C].
Get a glass round casserole dish or medium size square baking pan. Put on gloves because the mixture gets gushy.
In a large bowl, combine all ingredients except the meat: eggs, large on raw cut into small pieces, milk, breadcrumbs, ketchup, garlic powder, salt and pepper to taste.   Mix with gloved hands thoroughly, then add the ground beef. Mix well. Put in a baking dish, place in oven.
Set timer as not to overcook.
Make sauce.  In a small bowl, mix ketchup, brown sugar and mustard. Taste and adjust to taste. Make sure it is not too sweet or thick. It should be a thin paste.
After 30 minutes, pull meatloaf out and spread sauces on top and put back in the oven to remain cooking for 45 min or until done. Test with a fork.  Watch meat and pull out of the oven when it is fully cooked and brown. Then add potatoes.
Make potatoes according to package. Do not put pepper in potatoes as it will make the layer speckled and a dirty looking color. Season with salt. Make as much as you want to cover the top of your meatloaf.
You will need to divide the potato mixture into two layers. The first layer of potatoes will get a little sauce or meat in it.  Here you can add pepper to the potatoes for the first layer only if you like. Let sit 5 min and then layer it again with the second part of white instant potatoes.Take the back of a fork and make a nice design.  Garnish with parsley. Serve.
Moroccan Chickpea Stew
Category: soups-stews-and-chili
By Mari

This recipe came to be as a way to use the kale that was flourishing in my garden. It could also incorporate all kinds of other vegetables - whatever is in your fridge that needs to be used. Serve over couscous.

Ingredients:
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon cayenne pepper, or to taste
1 teaspoon garam masala
½ teaspoon curry powder
1 pinch salt
3  potatoes, cut into 1/2-inch cubes
1 (14.5 ounce) can diced tomatoes, undrained
1 cup tomato sauce
1 cup golden raisins
water, or enough to cover
1 (14.5 ounce) can chickpeas, drained and rinsed
1 bunch kale, ribs removed, chopped
½ cup chopped fresh cilantro

Directions:
Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes. Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 476.1
Fat: 6.5 g
Saturated fat: 0.9 g
Carbohydrates: 96.1 g
Sugars: 27.3 g
Dietary fiber: 13.6 g
Protein: 15.7 g
Sodium: 1263.3 mg
Hungarian Cucumber Salad
Category: salad
By Michelle Berger 

Great salad to make when you have a ton of cucumbers coming out of the garden. We make this year round but we are real cuke lovers in this family. Let it sit for a few days in the fridge and it's even better! Great make-ahead dish for BBQs and parties.

Ingredients:
2 large seedless English cucumbers, sliced thin
1 extra large onions, sliced thin
¼ cup chopped fresh dill
3 tablespoons white vinegar
3 tablespoons vegetable oil
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste

Directions:
Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl. Pour vinegar over cucumber mixture; toss to coat. Pour oil over cucumber mixture; toss to coat. Season with salt and black pepper.

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

Calories: 98.1
Fat: 7 g
Saturated fat: 1.1 g
Carbohydrates: 8.9 g
Sugars: 4 g
Dietary fiber: 1.5 g
Protein: 1.3 g
Sodium: 392.6 mg
Moist Apple Bread/Muffins


Ingredients:
shortening, sugar, eggs, baking powder, salt, flour, baking soda, vanilla extract, apples, cinnamon, sugar

Directions:
Preheat the oven to 350 degrees.
Cream sugar and shortening.  Add eggs.
Sift together baking powder, salt, flour, and baking soda.  Add sugar/shortening mixture and blend.
Add apples, nuts, and vanilla.
Place in loaf pan.
Sprinkle cinnamon and sugar on top.
Bake for 1 hour.
Allow to cool slightly in pan before placing on a cooling rack.
Easy Crescent Cheddar Twists


Ingredients:
cheddar cheese, green onion, egg, water, sesame seeds

Directions:
Set oven to 375 degrees F.
Grease a large cookie sheet.
Separate dough at the perforations.
Seal together two triangles at the perforations firmly to make 8 squares total.
In a small bowl, combine cheese and onions; mix well.
Spoon a "scant" 1/4 cup cheese/onion mixture in a 1-inch strip down the center of each rectangle to within 1/4-inch of each end.
Fold dough in half lenghwise to form a long strip.
Firmly press edges to seal.
Twist strip 4-5 times.
Bring ends together to form a ring shape; pinch to seal.
Place on a greased cookie sheet.
In a small bowl using a fork or small whisk, mix the egg with 1 teaspoon water and brush over the dough.
Sprinkle with sesame seeds and garlic salt (if using].
Bake for 15-20 minutes or until golden brown.
Immediately remove from cookie sheet.
Cool 5 minutes on wire rack.
Serve warm.
Delicious!
Clams in Tomato


Ingredients:
plum tomato, minced clams, lemon wedge

Directions:
Cut tomato in half lengthwise. Scoop out seeds.
Place 1 tablespoon of minced clams in each tomato half. Top each with 1/2 teaspoon horseradish and a squirt of lemon juice.
Yummy No Knead Bread Rolls


Ingredients:
active dry yeast, warm water, shortening, salt, sugar, boiling water, eggs, all-purpose flour

Directions:
Soften yeast in luke warm water, Cool., Place shortening, sugar and salt in a large., bowl., Add boiling water, stir until fat is melted  & sugar is dissolved., Cool until luke warm then add yeast., Beat in unbeaten eggs., Stir in 1/2 flour, mix until smooth., Add remaining flour, mix til smooth., Place dough in greased bowl, turn dough over to coat with oil., Chill 2 to 24 hours., Shape as desired and place in greased pans., Brush w/melted butter., Set in warm place., When doubled in bulk, bake in preheated oven., Brush with melted butter after removing from the oven., 425 F 15 to 20 min., small rolls., 425 F 20 to 25 min., med. rolls., 400 F 25 to 30 min., lg. rolls.
Stuffed Portabella Mushrooms


Ingredients:
baby portabella mushrooms, shallot, garlic, fresh spinach, dried basil, butter, olive oil, butter, cheese

Directions:
Prep your shallots and garlic and set aside
Heat a nonstick pan and add 1 tablespoon of olive oil and cook chicken till moist and cooked through
Put spinach and chicken and mushroom stems (to equal 1 1/4 cup of stems] through food processor just pulsing till fine
Using the same nonstick pan put 1 tablespoon olive oil and 1/4 cup butter into pan on med low heat and saute garlic and shallots till transparent
Add chicken spinach and mushrooms mixture to pan and add the wine stir until incorporated
Add the bread crumbs, basil and salt and pepper to taste
Mix thoroughly
Butter two 9 x 13 shallow baking pans
Stuff mushrooms with mixture and top with 4 tablespoons melted butter to keep them moist
Bake uncovered at 350 degrees for 25 minutes
With 10 mins left to cook, top with cheese and return to oven for remainder of the 25 minute cooking time
Cinnamon Brownie Cupcakes


Ingredients:
flour, cocoa powder, cinnamon, baking powder, salt, sugar, unsweetened applesauce, eggs, vanilla extract

Directions:
Preheat oven to 350°F Mix flour, cocoa powder, cinnamon, baking powder and salt in medium bowl. Set aside.
Mix sugar, applesauce, eggs and vanilla in large bowl until well blended. Gradually stir in flour mixture until well mixed. Stir in chocolate chips. Spoon 1/4 cup batter into each of 15 paper-lined muffin cups.
Bake 15 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely on wire rack.
Crab and Swiss Omelet
Category: breakfast-and-brunch
By Esmee Williams

A delicious omelet made with Dungeness crab, mushrooms, and Swiss cheese.

Ingredients:
2 tablespoons butter
½ cup sliced fresh mushrooms
4  eggs, separated
2 tablespoons milk
1 cup cooked crabmeat
1 cup shredded Swiss cheese

Directions:
Melt butter in a large nonstick skillet over medium-high heat. Stir in mushrooms, and cook until tender, about 5 minutes. Using a slotted spoon, transfer mushrooms to plate. Remove skillet from heat. In a small bowl, beat egg yolks and milk to blend. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites. Return skillet to medium-high heat. When butter sizzles, pour egg mixture into skillet. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelet begins to set, about 3 minutes. Sprinkle with Swiss cheese. Using a large spatula, fold omelet over, forming semicircle. Cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. Slide omelet onto large plate.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 2 servings

Calories: 795.7
Fat: 56.6 g
Saturated fat: 32.4 g
Carbohydrates: 9.7 g
Sugars: 3.4 g
Dietary fiber: 0.3 g
Protein: 61.6 g
Cholesterol: 567.3 mg
Sodium: 718.3 mg
Rosemary Yam Fries


Ingredients:
olive oil, butter, coarse salt, dried rosemary

Directions:
Preheat oven to 410 degrees and line a few baking sheets with foil for easy clean up.
Wash the yams and cut them into wedge-like pieces, lengthwise.  Put the wedges into a mixture of the olive oil, salt, butter and rosemary.  Bake the wedges for 25-30 minutes and then flip wedges over and bake for another 25-30 minutes.  They are ready when "the edges of the wedges" have shriveled and browned on the edges some.  The yams' sugar seeps out of the yams and caramelizes naturally when ready.
I suggest making a double batch as you will be surprised how fast these get eaten!
Everything Salmon Sheet Pan Dinner
Category: everyday-cooking
By NicoleMcmom

Delicate salmon with a crunchy topping is paired with tender potatoes and broccoli drizzled with a sweet and spicy mustard glaze in this simple, 30-minute sheet pan dinner. The whole family will love the indulgent taste of this nutritious meal!

Ingredients:
cooking spray
2 medium sweet potatoes, sliced into 1/4-inch wedges
1 tablespoon olive oil
½ teaspoon kosher salt, divided
¼ teaspoon ground black pepper, divided
¼ cup Dijon mustard
2 tablespoons honey
¼ teaspoon cayenne pepper
5 cups broccoli florets
4 (5 ounce) salmon fillets
2 tablespoons everything bagel seasoning
2 teaspoons soy sauce

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a large, rimmed baking sheet with foil and coat lightly with cooking spray. Toss sweet potatoes with 2 teaspoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Place on one half of the prepared baking sheet. Bake in the preheated oven for 5 minutes. While the potatoes are cooking, stir together Dijon, honey, and cayenne in a small bowl. Toss broccoli with remaining oil, salt, and pepper in a separate bowl. Remove potatoes from the oven. Add salmon to the other half of the baking sheet. Place 2 teaspoons of the mustard mixture on each salmon filet; brush evenly to coat, then sprinkle evenly with bagel seasoning. Add broccoli to the sweet potatoes. Return to the oven and bake until salmon flakes easily with a fork and the veggies are golden, about 12 minutes. Stir soy sauce into the remaining mustard mixture and drizzle over veggies.

Yields: 4 servings

Calories: 398.4
Fat: 8.6 g
Saturated fat: 1.7 g
Carbohydrates: 42.3 g
Sugars: 15.3 g
Dietary fiber: 6.4 g
Protein: 31.1 g
Cholesterol: 60.9 mg
Sodium: 1407.9 mg
Slow Cooker Beef Barley Soup
Category: soups-stews-and-chili
By HCHImCBb

A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.

Ingredients:
1 ½ pounds boneless lean beef, cubed
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
3 (10.5 ounce) cans beef broth
6 cups water
4 stalks celery, chopped
6  carrots, chopped
6  green onions, chopped
½ cup chopped fresh parsley
1 cup barley
1 teaspoon dried thyme

Directions:
In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker. Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 10 to 12 servings

Calories: 305.7
Fat: 18 g
Saturated fat: 6.1 g
Carbohydrates: 19.7 g
Sugars: 2.8 g
Dietary fiber: 5.1 g
Protein: 16.6 g
Cholesterol: 45.6 mg
Sodium: 614.8 mg
Buttery Stuffed Shrimp


Ingredients:
butter, dry vermouth, parmesan cheese, paprika, fresh parsley, garlic clove, jumbo shrimp

Directions:
Preheat oven to 400 degrees., Butter large baking pan., Combine first 7 ingredients in large bowl., Arrange shrimp cut side up in prepared pan., Mount filling atop shrimp, pressing to compact., Bake until golden brown, 10-12 minutes., Serve immediately with clarified butter.
Spicy Cucumbers


Ingredients:
cucumbers, soy sauce, garlic, salt, toasted sesame seeds, crushed red pepper flakes, sugar

Directions:
Clean cucumbers and slice 1/4" thick (unpeeled].
Sprinkle over with salt, stir and let sit for 10 minutes.
Combine ingredients, toss and serve.
Peanut Butter and Jelly Ice Cream


Ingredients:
water, sugar, peanut butter, coconut milk

Directions:
Heat water and sugar in a medium saucepan until sugar is dissolved.
Add peanut butter to the syrup and stir until peanut butter is completely melted.
Remove from heat, and stir in coconut milk. Chill for a couple hours or overnight in the refrigerator.
Freeze in ice cream machine.
Working fast since the ice cream is soft, layer half of the ice cream in a container. Then add the jam on top of the ice cream, spreading as best you can.
Add the remaining ice cream as the final layer.
Freeze 12-24 hours, or until ice cream is firm.
Buttermilk Gravy
Category: side-dish
By lutzflcat

This gravy is a diner classic, often served over biscuits and sausage. But it's equally good on fried chicken, pork chops, mashed potatoes, country fried steak, and french fries for a hearty meal any time of day.

Ingredients:
3 tablespoons bacon drippings
¼ cup all-purpose flour
1 ⅔ cups buttermilk, or more as needed
½ teaspoon chicken bouillon granules
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Heat bacon drippings in a skillet over medium heat. Add flour and whisk until well combined and bubbly, about 1 minute. Pour in buttermilk gradually and bring to a boil, about 3 minutes. Reduce heat and simmer, whisking constantly, until thickened and smooth, 2 to 3 minutes. Stir in chicken bouillon, salt, and pepper. If gravy is too thick, whisk in more buttermilk until you reach your desired consistency. Serve immediately.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 170.2
Fat: 12.1 g
Saturated fat: 4.9 g
Carbohydrates: 11 g
Sugars: 5 g
Dietary fiber: 0.2 g
Protein: 4.2 g
Cholesterol: 14.7 mg
Sodium: 315.9 mg
Squid Stewed With Tomatoes, White Wine and Black Olives


Ingredients:
olive oil, onion, tomatoes, garlic cloves, dry white wine, bay leaf, fresh thyme leave, saffron, black olives, lemon zest, lemon juice, flat leaf parsley

Directions:
Slice the squid cross-wise into rings, like onion rings. Heat two tablespoons of olive oil in a sauté pan and fry the squid, tossing occasionally, for 5 minutes. Remove the squid, and set aside. Add another tablespoon of olive oil to the pan and sauté the onions until soft, but not coloured. Add the tomatoes, garlic, and pepperoncino, and cook 10 minutes. Return the squid to the pan, and add the wine, bay leaf, thyme, and saffron. Season with salt and pepper. Cover, and simmer until the squid is tender, 40 minutes.
Remove the hot pepper (if you can find it!] and the bay leaf. Stir in the olives and lemon zest and continue to cook uncovered to reduce the juices, 10 minutes. The dish should be quite sloppy, but not like a soup. Squirt in some lemon juice. Taste, and adjust the seasonings. Transfer to a warm serving bowl, scatter over the parsley, and serve with crusty bread.