xiaoxl/recipe_data huggingface dataset:
Chili Dog Casserole II
Category: main-dish
By Maxine Miller

This recipe is wonderful for outdoor cookouts, and it can be made ahead. It is loved by young and old alike!

Ingredients:
2 (15 ounce) cans chili with beans
1 (16 ounce) package beef frankfurters
10 (8 inch) flour tortillas
1 (8 ounce) package Cheddar cheese, shredded

Directions:
Preheat oven to 425 degrees F (220 degrees C). Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean 'bed'. Top with remaining can of chili and beans, and sprinkle with cheese. Cover baking dish with aluminum foil, and bake at 425 degrees F (220 degrees C) for 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 10 servings

Calories: 491.4
Fat: 28.8 g
Saturated fat: 12.8 g
Carbohydrates: 39.4 g
Sugars: 2.6 g
Dietary fiber: 5.3 g
Protein: 19.7 g
Cholesterol: 61.5 mg
Sodium: 1322.5 mg
Orange Five-Spice Dressing


Ingredients:
white wine vinegar, soy sauce, sugar, five-spice powder

Directions:
In a small container combne the juice, pectin, vinegar, soy sauce, sugar and five-spice powder.
Cover and refrigerator until well chilled.
Shake and serve over fresh salad greens or mixed fruit.
Spinach and Cheese Baked Potato


Ingredients:
potatoes, olive oil, garlic, spinach, plain low-fat yogurt, skim milk, parmesan cheese

Directions:
Pierce potatoes in several places with a fork and bake at 400 for about 1 hour, until tender Allow potatoes to cool slightly.
Cut in half lengthwise and scoop out flesh, leaving a 1/4 inch shell.
Arrange shells on a baking sheet.
Mash flesh.
Heat oil in a pan, add garlic and stir.
Add spinach and cook until just wilted, about 2 minutes.
Remove from heat and add potatoes, yogurt and milk, stirring until blended.
Season with salt and pepper.
Add mix to potato shell and sprinkle with cheese.
Bake about 25 minutes at 350 until tops are golden and potatoes are heated through.
Classic Filipino Chicken Adobo


Ingredients:
chicken pieces, garlic, white vinegar, black peppercorns, bay leaf, soy sauce, salt, potatoes, water

Directions:
Combine all ingredients in a deep glass or stainless steel sauce pan.
Bring to a boil over medium heat, then reduce heat to medium low.
Cover and simmer for  about 30 minutes or until the meat is very tender.
Gently turn the meat  occasionally during the course of cooking.
Remove the meat from the sauce and  pan-fry in a little oil until browned on all sides.
Transfer to a serving  platter or bowl and cover with sauce. Serve with warm steamed rice.
While the recipe says to saute the meat after it's cooked, I usually brown the  meat before adding the remainder of the incredients. I have no idea what  difference this makes, if any.
I adapted this from a recipe in Philippine  Recipes Made Easy, by Violeta A. Noriega.
Plum Crumble


Ingredients:
all-purpose flour, sugar, unsalted butter, sugar, cornstarch, plums, unsalted butter

Directions:
Put the rack of the oven in the center.  Preheat oven to 375°F.
Crumble: In a bowl, mix all dry ingredients.  Add butter and mix juntil preparation is just moisten and stick together until the pressure of the fingers.  Set aside.
Garnish: In a square baking pan of 20 cm (8 inch] or that can hold 2 L (8 cups], mix sugar and cornstarch.  Add plums, butter and stir well.
Cover with the crumble by dropping it in pieces on the plums.  Cook in oven about 45 minutes or until golden.  Serve to room temperature or cold.
Mob Witnesses


Ingredients:
"Amaretto"

Directions:
Pour ingredients into a tall collins glass filled with ice., Stir, and serve.
Lemon Crumb Muffins Recipe
Category: bread
By Cindi Fortmann

This recipe is contest-winning. For 24 muffins, I used 2/3 of the recipe (5 eggs).

Ingredients:
6 cups all-purpose flour
4 cups white sugar
¾ teaspoon baking soda
¾ teaspoon salt
8  eggs
2 cups sour cream
2 cups butter, melted
3 tablespoons lemon zest
2 tablespoons lemon juice
¾ cup all-purpose flour
¾ cup white sugar
¼ cup cubed cold butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease or line 40 muffin cups with paper liners. Mix 6 cups flour, 4 cups sugar, baking soda, and salt together in a large bowl. Whisk eggs, sour cream, melted butter, lemon zest, and lemon juice together in a separate bowl until smooth; pour egg mixture into flour mixture. Stir until just combined. Pour batter into the prepared muffin cups, filling them 3/4 full. Mix 3/4 cup flour and 3/4 cup sugar together in a bowl; cut cold butter cubes into flour mixture until mixture resembles coarse crumbs. Sprinkle crumb mixture atop each muffin. Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pans before removing to wire racks to cool completely.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 40 muffins

Calories: 299.6
Fat: 14 g
Saturated fat: 8.4 g
Carbohydrates: 40.6 g
Sugars: 23.9 g
Dietary fiber: 0.6 g
Protein: 3.9 g
Cholesterol: 69.7 mg
Sodium: 161.3 mg
Baked Lasagna


Ingredients:
lean ground beef, garlic, parsley, dried basil, salt, tomatoes, tomato paste, dry lasagna noodles, cottage cheese, eggs, salt, pepper, parsley, parmesan cheese, mozzarella cheese

Directions:
Brown meat slowly.
Add next 6 ingredients to meat (garlic through tomato paste].
Add one tomato paste can of water.
Simmer uncovered until thick or about 45 minutes.
Meanwhile combine cottage cheese with eggs, salt, pepper, parsley and Parmesan.
Cover and refrigerate until ready to use.
Also meanwhile, cook lasagna noodles in boiling water until tender.
Drain and rinse with cold water.
Spray a 13X9X2 baking pan with vegetable oil spray.
Place 1/2 of the noodles in the bottom of the pan.
Spread 1/2 of the cottage cheese mixture over the noodles.
Next layer 1/2 of the meat mixture over the cottage cheese, then sprinkle 1/2 of the mozzarella over the meat.
Layer again with noodes, cottage cheese, meat and mozzarella cheese.
Bake at 375 for 30 minutes, until bubbling and mozzarella has browned some.
Cranberry Chutney for Ham


Ingredients:
whole berry cranberry sauce, crushed pineapple

Directions:
"Combine and chill."
Strawberry, Mushroom, and Spinach Salad


Ingredients:
strawberries, white mushrooms

Directions:
Combine and toss all ingredients together., Enjoy!, Feel free to add bacon and/or feta cheese, if you like.
Simple Cream Cheese and Ham Spread
Category: appetizers-and-snacks
By Dawn Eberly

Simple, but flavorful, spread that is great with crackers or celery. Any dipping mustard made with turmeric as the spice factor will work. This addition put the recipe over the top.

Ingredients:
1 (8 ounce) package cream cheese, softened
2 ½ ounces sliced ham, chopped
2  green onions, chopped
2 tablespoons prepared English mustard with turmeric

Directions:
Beat cream cheese, ham, green onions, and English mustard together in a bowl. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 8 servings

Calories: 109
Fat: 10.3 g
Saturated fat: 6.3 g
Carbohydrates: 1.4 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 3.1 g
Cholesterol: 33.3 mg
Sodium: 189.8 mg
Pasta and Vegetable Toss


Ingredients:
onion, garlic clove, olive oil, water, instant beef bouillon, broccoli florets, zucchini, fresh mushrooms, red bell pepper, fettuccine pasta

Directions:
Cook fetuccini according to package directions and drain keep warm., In large skillet, cook onion, garlic, Italian seasoning in oil till tender., Add water, bouillon and vegetables., Cover and simmer 5 to 7 minutes until vegetables are tender-crisp., Toss with hot fetuccini., Serve immediately., Refrigerate leftovers.
Papaw's Egg Nog


Ingredients:
eggs, sugar, Bourbon, rum, nutmeg

Directions:
Separate eggs and beat both whites and yolks.
Add 1/2 C Sugar to yolks while beating.
Thoroughly clean beater after beating yolks.
Add 1/ C Sugar to whites once they form stiff peaks.
Thoroughly clean beater after beating whites.
Beat 1 pint Whipping Cream to soft peaks.
Fold blended yolks, milk, bourbon and rum into the whipped cream.  Once combined, fold in egg whites. Sprinkle nutmeg over the top.
Beef Enchiladas


Ingredients:
water, tomato sauce, ground beef, corn tortillas

Directions:
Preheat oven to 350°F. Mix water, tomato sauce and Sauce Mix in medium saucepan. Bring to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. Set aside.
Meanwhile, brown beef in medium skillet on medium-high heat. Drain fat. Stir 1/2 cup sauce into meat.
Dip tortillas into sauce to coat. Spoon about 1/4 cup meat filling onto each tortilla. Roll tortillas tightly. Place seam-side down in lightly greased 11x7-inch baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese.
Bake 15 minutes or until sauce is bubbly and cheese is melted.
Fog Cutter


Ingredients:
light rum, brandy, lemon juice, orgeat syrup, dry sherry

Directions:
Place rum, gin, brandy, orange juice, lemon juice, and orgeat in a cocktail shaker and shake until well blended.
Strain into a glass over ice.
Float dry sherry on the top and serve.
Tomato and Balsamic Chicken


Ingredients:
boneless skinless chicken breasts, black pepper, olive oil, sweet onion, green pepper, fresh mushrooms, Italian-style diced tomatoes, fresh basil

Directions:
Heat oil in pan. Add chicken and black pepper. Cook 6-7 minutes or until done.
Add onions, pepper, and mushrooms. Cook another 5 minutes. Add tomatoes and Balsamic Vinegar and simmer 2 or 3 minutes.
Remove from heat and stir in basil. Serve over pasta or rice.
Chicken Stuff Casserole


Ingredients:
chicken breast halves, milk, cheddar cheese

Directions:
Preheat oven to 375 degrees.
Place chicken breasts in a 13 x 9 baking dish.
Mix soup, milk, and garlic seasoning. Pour cream soup mixture over chicken. Cover with grated cheese and crackers.
Bake for 45 minutes, or until chicken is heated through.
Serve over cooked egg noodles.
Swiss Steak Del Rio


Ingredients:
mushrooms, diced tomatoes, water, green pepper, cornstarch, cayenne pepper

Directions:
Cut steak into serving size pieces and put into a 2 1/2 quart glass or pyrex casserole.
For easier cleanup, spray casserole with nonstick spray first.
Sprinkle steak with soup mix, mushrooms, green pepper (if using] and tomatoes.
Mix A-1 Sauce, water and cornstarch; pour over steak.
Cover and bake at 375° for about 2 hours.
Campbell's Bean and Bacon Soup


Ingredients:
navy beans, water, bacon, carrots, celery, onion, thyme, garlic cloves, tomato paste, dried red pepper flakes, water, wine vinegar, liquid smoke

Directions:
Soak beans overnight and discard water.
Place all ingredients EXCEPT wine vinegar, liquid smoke, salt and pepper in a large kettle.
Simmer until beans are tender, around 3 hours.
Puree 2 cups of soup and return to pot.
Add wine vinegar and liquid smoke.
Mix well.
Taste; add salt and pepper to taste.
Chicken, Spinach and Dried Cranberry Phyllo Pie


Ingredients:
2% evaporated milk, all-purpose flour, salt, pepper, nutmeg, frozen chopped spinach, butter, garlic cloves, pine nuts, sunflower seeds, dried cranberries, egg, phyllo pastry

Directions:
Whisk milk with flour in a small saucepan and bring to a simmer over medium-high heat, stirring, until thickened.
Stir in salt, pepper and nutmeg; let cool slightly.
Drain spinach and squeeze out water.
Using a nonstick skillet, melt 1 tbsp of the butter over medium-high heat and cook the spinach, garlic, pine nuts & cranberries, stirring, until garlic begins to colour (about 5 minutes].
Stir egg into milk mixture then stir into spinach mixture along with the chicken.
Melt remaining butter.
Spray pie plate with nonstick spray.
Cut phyllo in half crosswise and drape across pie plate so 1/3 overhangs the plate.
Brush lightly with butter and press into plate.
Repeat with each sheet, layering and fanning sheets to overlap slightly and evenly cover pie plate.
Spoon filling into pastry then fold edges over filling to form 2 1/2 inch border.(if making ahead pie can be covered and refrigerated for up to 3 hours at this point].
Place pie on baking sheet, cover lightly with foil and bake in 375F oven for 35 to 40 minutes or until pastry is golden.
Let stand 5 minutes before serving.
Honey Cake


Ingredients:
honey, butter, brown sugar, eggs, flour, baking soda, baking powder, cinnamon, salt, sour cream, walnuts

Directions:
Bring the honey to a boil and cool.
Cream the butter and sugar, add the egg yolks, one at a time.
Beat until fluffy, then beat in the honey.
Sift flour with dry ingredients, add in alternately with sour cream, and stir in nuts.
Beat egg whites until stiff and fold into batter.
Bake in a tube pan (or a cookie sheet] at 325F (163C] until done, about 50-55 minutes.
Lower heat to 300F (150C] in final stages of baking to prevent honey from burning.
Lenka's Famous Mashed Potatoes


Ingredients:
potatoes, milk, nutmeg, butter

Directions:
peel your potatoes.
boil them until they are soft.
put your milk (or cream] into a pot, warm over medium heat.
gradually add your butter and nutmeg.
put you boiled potatoes into you Kitchen-Aid mixer (or mash buy hand].
gradually add your milk mixture.
mash until fluffy.
season to taste and enjoy!
Rich and Simple French Onion Soup
Category: soups-stews-and-chili
By Lori Levin

We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.

Ingredients:
½ cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
2 tablespoons dry sherry
1 teaspoon dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
¼ cup grated Parmesan cheese

Directions:
Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions. Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes. Heat the oven broiler. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and  browns slightly.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 585.3
Fat: 43.9 g
Saturated fat: 24.2 g
Carbohydrates: 27.9 g
Sugars: 6 g
Dietary fiber: 2.7 g
Protein: 20.9 g
Cholesterol: 98 mg
Sodium: 1578.3 mg
Agave Roasted Sweet Potatoes - Vegan


Ingredients:
sweet potatoes, extra virgin olive oil, fresh lemon juice, salt

Directions:
Preheat oven to 350 degrees.
Place the potatoes in a 9 x 13 inch baking dish.  In a bowl, whisk together the oil, agave nectar, and lemon juice.  Pour the mixture over the potatoes and toss until potatoes are coated.  Sprinkle with salt, toss again.
Bake, stirring occasionally, for one hour or until potatoes are tender and carmelized.
Season, to taste, with more salt.
Apple Glazed Pork Tenderloin
Category: meat-and-poultry
By Hyakurin

Sweet, savory and easy.

Ingredients:
1 tablespoon olive oil
1 (1 1/4 pound) pork tenderloin
kosher salt and ground black pepper to taste
2 teaspoons chopped fresh parsley
½  sweet onion, diced
1  Gala apple, cut into chunks
½ cup Riesling wine
1 cup apple jelly
2 tablespoons balsamic vinegar

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it. Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish.  Sprinkle all sides of the meat with salt, pepper, and parsley. Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin. Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork. Bake loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.

Prep time: 15 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 servings

Calories: 434
Fat: 6.4 g
Saturated fat: 1.5 g
Carbohydrates: 65.1 g
Sugars: 56.9 g
Dietary fiber: 1.3 g
Protein: 22.5 g
Cholesterol: 61.3 mg
Sodium: 154.4 mg
Mexican Casserole
Category: world-cuisine
By SUEZQZ_64

Chicken breast simmered with a spicy black bean and corn mixture, then topped with cheese and tortilla chip crumbs and baked. Easy and quick to fix weekday casserole with a Mexican flair.  Nutritious and kid friendly.

Ingredients:
2 tablespoons vegetable oil
¾ pound cubed skinless, boneless chicken breast meat
½ (1.25 ounce) package taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can sweet corn, drained
¼ cup salsa
water as needed
1 cup shredded Mexican-style cheese
1 ½ cups crushed plain tortilla chips

Directions:
In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add  , beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 to 6 servings

Calories: 383.7
Fat: 16.6 g
Saturated fat: 6.4 g
Carbohydrates: 34 g
Sugars: 4.2 g
Dietary fiber: 7.4 g
Protein: 26.8 g
Cholesterol: 59.1 mg
Sodium: 1286.4 mg
Amish Homemade Mustard


Ingredients:
white vinegar, white sugar, flour, dry mustard, egg, turmeric

Directions:
Mix all ingredients with a wire whisk in the top of a double boiler.
Bring to a boil on stovetop over medium heat.Then continue to lightly boil until thick.
After this has thickened remove from heat and sprinkle a little turmeric in and blend to add more of a yellow color.
Brussels Sprouts With Scallion Vinaigrette


Ingredients:
Brussels sprouts, ginger, garlic, shallots, scallions, scallion tops, canola oil, sugar, fish sauce

Directions:
Blanch the brussels sprouts for 30 seconds in three quarts of boiling water that has five tbsp salt. Strain and allow to cool to room temperature.
Add canola oil to a hot pan.
Add one at a time, in order, cooking for about a minute each: add shallot, ginger, chili flakes, garlic, scallion whites, and scallion greens (original recipe calls for salt here but I found that the fish sauce added enough].
Remove from heat and add other ingredients dissolving the sugar and cool down.
Heat a large pan over medium heat.  Add 4 tbsp canola oil.
Place the brussels sprouts cut side down in a single layer. Cook until the brussels sprouts are evenly golden and then remove to a bowl.
Toss with the vinaigrette and serve immediately.
Chinese Coleslaw


Ingredients:
sunflower seeds, red onions, green onions, sugar, cider vinegar, soy sauce, garlic powder

Directions:
Just before serving, mix the first 5 ingredients, breaking up the noodles., Then mix with the remaining ingredients., Ready to Eat!
Peanut Butter Coconuts


Ingredients:
peanut butter, honey, seedless raisin, vanilla, flaked coconut

Directions:
Put peanut butter, honey, raisins, and vanilla in a mixing bowl.
Mix and stir until everything is mixed together.
Put the coconut on a plate and spread it evenly.
Drop a spoonful of the peanut butter mixture onto the plate of coconut.
Roll the mixture in the coconut until it is covered with coconut. Put finished candy on a clean plate.
Repeat steps 4 and 5 until you have used all the mixture.
Put the candy in the refrigerator. Chill until firm.
Christiana Campbell's Tavern Saffron Rice Pilaf


Ingredients:
long-grain rice, water, unsalted butter, salt, powdered saffron, fresh ground black pepper

Directions:
"In a colander under cold-running water, rinse the rice and transfer to a medium heavy saucepan with a tight-fitting lid.  Pour in 2-1/2 cups cold water and bring to a boil over high heat.  Reduce the heat to medium low, cover, and cook for 20 minutes.  Remove the lid, fluff the rice with a fork, and add the butter, 1 teaspoon salt, and the saffron.  Cover and let sit for 5 minutes.  Season with more salt (if needed] and freshly ground black pepper before serving."
Whipped Shortbread Cookies
Category: desserts
By William Anatooskin

A festive melt in your mouth cookie, and very easy to make.

Ingredients:
1 cup butter, softened
1 ½ cups all-purpose flour
½ cup confectioners' sugar
¼ cup red maraschino cherries, quartered
¼ cup green maraschino cherries, quartered

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green. Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 3 dozen

Calories: 74.8
Fat: 5.2 g
Saturated fat: 3.2 g
Carbohydrates: 6.8 g
Sugars: 2.3 g
Dietary fiber: 0.2 g
Protein: 0.6 g
Cholesterol: 13.6 mg
Sodium: 36.5 mg
Fried Sweet Plantains (platanos maduros fritos)


Ingredients:
butter, olive oil, plantains, salt

Directions:
In a large skillet, melt the butter with the olive oil over medium heat; add the plantain slices and fry for about 4 minutes on each side, moving the slices with a spatula occasionally to prevent sticking.
Remove the plantains from the skillet with a slotted spoon and let drain on paper towels.
Transfer to a large, warm serving platter, sprinkle with lemon juice and salt and serve warm.
*unripeplantains are green and hard, as they ripen they turn yellow and then get mottled with dark spots; Ripe plantains are sweet and soft and are brownish-black in color and resemble overripe bananas; To ripen a plantain, keep them in a warm place until they turn yellow, then brownish-black.
Ravioli With Garlic, Peppers and Tomatoes


Ingredients:
olive oil, garlic cloves, crushed red pepper flakes, green bell peppers, tomatoes, dried oregano, dried thyme, parmesan cheese

Directions:
Bring a large pot of water to a boil and cook the ravioli until tender.
Meanwhile, make the sauce. In a large skillet, heat the olive oil over medium heat. Add the garlic and the red pepper flakes and cook 2 minutes. Do not let the garlic brown.
Toss in the pepper strips and saute, stirring often, for 10 minutes, or until the peppers are almost tender. Raise the heat to medium-high. Add the tomatoes, oregano, thyme, salt and pepper and cook 5 minutes more, or until the peppers are tender and the tomatoes are heated through. (The tomatoes will have rendered their juices and made a light sauce.].
Drain the ravioli and return to the pot or place in a large pasta serving bowl. Spoon on the sauce and toss lightly. Top with Parmesan cheese and Enjoy!