xiaoxl/recipe_data huggingface dataset:
Fried Calamari
Category: appetizers-and-snacks
By John Craig

Fried calamari is one of my favorite recipes, simple to make and tastes delicious.

Ingredients:
1 pound calamari tubes, thawed if frozen
peanut oil for frying
6 cups all-purpose flour
2 cups whole milk
4  eggs
1 tablespoon cornstarch  (Optional)
1 tablespoon paprika
1 teaspoon salt
1 teaspoon finely ground black pepper
½ teaspoon cayenne pepper  (Optional)
1 tablespoon fresh parsley, or to taste
1 wedge lemon

Directions:
Check calamari for breaks and slice into 1/8- to 1/4-inch rings. Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C). Place 2 cups flour in a bowl. Whisk milk and eggs together in a separate bowl. Place remaining 4 cups flour, cornstarch, paprika, salt, pepper, and cayenne in a third bowl; mix thoroughly. Toss calamari rings in the plain flour. Move to the egg mixture and thoroughly coat. Move to the seasoned flour and coat fully. Move back to egg mixture if not thoroughly coated; coat with seasoned flour again. Submerge floured calamari in the hot oil until golden, 3 to 4 minutes per batch. Lift out with a slotted spoon, letting oil drip off. Drain on paper towels. Place calamari in a small bowl; check seasoning. Add parsley and lemon wedge for garnish.

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

Calories: 523.2
Fat: 11.6 g
Saturated fat: 3.3 g
Carbohydrates: 79.8 g
Sugars: 3.3 g
Dietary fiber: 3.1 g
Protein: 22.9 g
Cholesterol: 214.1 mg
Sodium: 488.2 mg
Crystallized Ginger


Ingredients:
gingerroot, white sugar, water, white sugar

Directions:
Peel the ginger and slice it into rounds 1/8 inch thick.
For every cup of prepared ginger you will need 3 cups of water and 3 cups of sugar.
In a large to huge pot bring the water/sugar to a boil and stir to dissolve the sugar.
When dissolved add the ginger and boil for 45 minutes stirring almost constantly.
You want the ginger tender and getting that translucent look about it.
You also don't want it at a full rolling boil-just a little less.
Drain the ginger reserving the liquid.
Separate and place on a rack to dry for around 30 minutes-it's gonna be a bit sticky-and then coat with sugar-I would whirl it a bit in a spice grinder to get it half powder, half granulated.
Set it out on wax paper to dry-this took a few hours with a lot of hand slapping.
Store in an air tight container.
As for the remaining syrup you can boil and reduce to a syrup-something between maple syrup and honey and use on pancakes, waffles or ice cream.
Golden Rice Pilaf


Ingredients:
chicken broth, vegetable broth, saffron thread, unsalted butter, extra virgin olive oil, onion, salt, long grain white rice, black pepper, fresh parsley, fresh lemon juice

Directions:
Gently warm the stock with the saffron in a small saucepan while you proceed with the recipe.
Put butter in a large deep skillet that can later be covered and turn the heat to medium.
Add the onion and a large pinch of salt and cook, stirring occasionally, until the onion turns translucent.
Add the rice and cook, stirring occasionally, until the rice is glossy and begins to brown, about 3 to 5 minutes.  Season with salt and pepper.
Add the warm stock and stir.  Bring to a boil, cook for 1 or 2 minutes, then reduce heat to low and cover.
Cook for 15 minutes or until most of the liquid is absorbed.
Turn the heat to the absolute minimum (if you have an electric stove turn off the heat] and let rest another 15 to 20 minutes.
Stir in parsley and lemon juice.
Biscuit Cordon Bleu


Ingredients:
ham, alfredo sauce, swiss cheese, green onion, paprika

Directions:
Cut biscuits into 4 pieces.
Combine biscuit pieces, chicken, ham, Alfredo sauce, 1 cup Swiss cheese, green onion and 1/2 teaspoon paprika in a bowl.
Place mixture in sprayed 9x13-inch baking pan.
Sprinkle remaining 1 cup Swiss cheese on top and sprinkle with paprika.
Bake at 375°F 25-30 minutes.
Lit'l Smokies Hash Browns Bake


Ingredients:
southern style hash browns, butter, cheddar cheese, egg, milk, salt, pepper

Directions:
13Hash Brown Crust:, Preheat oven to 425º Fahrenheit., Press potatoes onto bottom and up sides of a 9” pie plate., Drizzle with ¼ cup melted butter., Bake at 425ºFahrenheit for 20 to 25 minutes or until crust is lightly browned., While crust bake, prepare filling., Let crust cool slightly., Filling:, Reduce oven temperature to 350º Fahrenheit. Add 1 cup of cheese., Spoon into hash brown crust., Cut smokies in thirds and top with Hillshire Farm Lit'l Smokies®., Combine eggs, milk, salt, and pepper., Beat with a wire whisk., Pour over Lit’l Smokies and cheese., Top with additional cheese., Bake at 350º Fahrenheit for 25 to 30 minutes or until filling is set., Let stand 10 minutes before serving., *Recipe Altered to Our Tastes., *You can use whatever variety of cheeses you want.
Mini Taco Cups Appetizers


Ingredients:
corn tortilla chips, fat free sour cream, cheddar cheese

Directions:
Heat toaster oven to broil.
In small bowl, combine sour cream and taco seasoning.
Place 1 tsp chili in each taco cup (I used tostitos scoops].
Top with 1/2 tsp cheese.
Place in toaster oven and broil 1-2 minutes.
Top with sour cream.
Strawberry Banana Protein Smoothie
Category: breakfast-and-brunch
By cookiequeen

This balanced smoothie is great for a meal replacement or after a workout.

Ingredients:
1  banana
1 ¼ cups sliced fresh strawberries
10  whole almonds
2 tablespoons water
1 cup ice cubes
3 tablespoons chocolate flavored protein powder

Directions:
Place the banana, strawberries, almonds, and water into a blender. Blend to mix, then add the ice cubes and puree until smooth. Add the protein powder, and continue mixing until evenly incorporated, about 30 seconds.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 smoothie

Calories: 349.4
Fat: 8.1 g
Saturated fat: 0.8 g
Carbohydrates: 53.2 g
Sugars: 25.2 g
Dietary fiber: 10 g
Protein: 21 g
Sodium: 194.5 mg
2bleu's Lemony Rice With Peas (Risi E Bisi)


Ingredients:
butter, extra virgin olive oil, green onions, rice, peas, lemons, juice and zest of, fresh parsley, salt, black pepper, walnuts

Directions:
Heat butter and oil in large nonstick skillet over medium-high heat.  Add all but 2 tablespoons green onions; sauté 30 seconds.
Add rice and sauté until heated through, about 4 minutes.
Add peas, lemon juice, zest, parsley, and salt and pepper. Sauté 2 minutes to blend flavors.
Garnish with remaining green onions and optional chopped walnuts and serve immediately.
Traditional Lemon Meringue Pie


Ingredients:
sugar, cornstarch, cold water, lemon, rind of, lemon juice, butter, margarine, sugar

Directions:
Preheat oven to 350°F.
Combine 1 cup sugar and corn starch in medium saucepan.
Gradually stir in water until smooth. Stir in egg yolks.
Bring to a boil over medium heat, stirring constantly, and boil 1 minute.
Remove from heat.
Stir in lemon peel, lemon juice and butter.
Spoon hot filling into pie crust.
Beat egg whites in small bowl with mixer at high speed until foamy.
Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form.
Spread meringue evenly over hot filling, sealing to edge of crust.
Bake 15 to 20 minutes or until golden.
Cool on wire rack at room temperature for 30 minutes;.
Refrigerate for 3 hours before serving.
Texas Hash


Ingredients:
onions, bacon grease, canned tomatoes, cooked rice, chili powder, salt, black pepper

Directions:
Place onions in skillet with bacon grease and cook until limp.
Add chuck and stir until pink has gone from meat.
Add tomatoes, rice, chili powder, salt, and pepper.
Put in casserole and top with bread crumbs.  Cook about 45 minutes at 350 degrees.
Summer Potato Salad
Category: salad
By Candice

This is a lemony potato salad; it tastes a little lighter than a traditional potato salad.

Ingredients:
5 cups peeled and cubed potatoes
3  eggs
⅓ cup lemon juice
¼ cup vegetable oil
2 teaspoons white sugar
1 ½ teaspoons seasoning salt
1 ½ teaspoons Worcestershire sauce
1 teaspoon ground mustard
¼ teaspoon ground black pepper
½ cup mayonnaise
¼ cup chopped green onions
⅓ cup chopped celery
3 tablespoons chopped fresh parsley

Directions:
Bring a large pot of salted water to a boil.  Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel,  chop, and add to potatoes. In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well.  Blend in mayonnaise.  Pour lemon dressing over potatoes, and stir to coat. Mix in green onions, celery, and parsley.  Refrigerate for at least 2 hours before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 6 to 8 servings

Calories: 312.6
Fat: 22.8 g
Saturated fat: 3.6 g
Carbohydrates: 23.3 g
Sugars: 3 g
Dietary fiber: 2.8 g
Protein: 5.4 g
Cholesterol: 85.7 mg
Sodium: 340.6 mg
Vera's Grasshopper (Adult)


Ingredients:
green creme de menthe, vanilla ice cream, milk

Directions:
Combine ingredients in blender and blend until smooth about 2-minutes., Enjoy!
Cake Truffles


Ingredients:
water, eggs, chocolate chips

Directions:
Mix cake, water, oil and eggs and bake as directed on box.
Place cooled cake or scraps into a bowl in large pieces.
Using a fork, crumble the cake into a nice crumb.
Crumbled cake will be soft and fluffy.
Pour in liquid coffee creamer judging by eye, until a medium sized puddle forms.
Put on decorator's/food safe gloves and begin mixing the crumb liquid mixture.
The cake central site says to use gloved hands because it’s easier to get the feel of the mixture for consistency reasons rather then using a fork or spoon but you can use a fork or spoon if you’d prefer.
Mix until a soft mushy dough forms.
Once you get the mixture to the consistency you would like it, roll a small amount into a ball using the palms of your hands, or a cookie scoop, or a melon baller; anything will work for this.
Place each ball on a platter.
Place platter into the freezer for about 30-90 minutes.
Meanwhile, place chocolate to be melted in a microwave safe bowl, microwave following melting directions.
After removing platter from freezer, take one ball at a time, and roll it around in the melted chocolate with the help of a spoon.
Place dipped balls back onto the parchment paper lined tray for drying.
TIP: Store frozen – un-dipped – cake balls in an air tight container sealed with both lid and plastic wrap. Remove just before dipping to help the chocolate coating set.
They are best served cold.
Cream of Chicken Breasts
Category: meat-and-poultry
By Pat Johnson

This dish is baked boneless chicken breasts or chicken tenders covered with cream of chicken soup. Chicken, creamy chicken, everywhere! If desired, serve over egg noodles.

Ingredients:
4  skinless, boneless chicken breast halves
1 pinch poultry seasoning
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10.75 ounce) can  milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a 9x13 inch baking dish and season to taste. Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.

Yields: 4 servings

Calories: 236.8
Fat: 7.4 g
Saturated fat: 2.6 g
Carbohydrates: 9.1 g
Sugars: 3.9 g
Protein: 31.6 g
Cholesterol: 80.6 mg
Sodium: 607.1 mg
Mustard Girl Tortellini Salad


Ingredients:
olive oil, scallions, spinach, kosher salt, currants, part-skim ricotta cheese, mustard, parmesan cheese, salt, fresh ground pepper, grape tomatoes

Directions:
Cook the tortellini according to the instructions on the package.  Drain and set aside.
While the tortellini is cooking, heat a large skillet over medium high heat.  Add olive oil.  When the olive oil is warm, add the scallions and cook, stirring occasionally for 2 minutes.  Add the spinach and kosher salt.  Cook until the spinach has just begun to wilt, stirring occasionally.  Remove the skillet from the stove top and set aside.
Place the currants into a bowl of water and let stand for 10 minutes.  When the time has passed, drain the currants and set aside.
In a large bowl mix the ricotta cheese, the MUSTARD GIRL STONEGROUND DELI MUSTARD, the Parmesan cheese, 1/4 teaspoon salt, and pepper.  Add the tortellini to the bowl while still warm and mix together.  Add the spinach mixture and tomatoes and mix again.  Divide into bowls and top with additional Parmesan cheese.
Coconut Tapioca Pudding
Category: desserts
By Jennifer

I have always loved tapioca pudding and coconut, so this dish is perfect for me! One time, for a 'Southeast Asian Cuisine Night,' I served this as dessert alongside pho, spring rolls, and steamed dumplings. For a Southeast Asian touch, top the pudding with chopped mango or chopped peanuts.

Ingredients:
⅔ cup quick cooking pearl tapioca
2 (14 ounce) cans coconut milk
¼ teaspoon salt
½ cup white sugar
1  egg
1 teaspoon vanilla extract

Directions:
Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved. Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.

Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 1 quart

Calories: 297.3
Fat: 21.5 g
Saturated fat: 18.7 g
Carbohydrates: 26.6 g
Sugars: 13 g
Dietary fiber: 1.2 g
Protein: 2.8 g
Cholesterol: 23.3 mg
Sodium: 94.3 mg
Peach and Prosciutto Salad


Ingredients:
cider vinegar, white wine vinegar, salt, mesclun, prosciutto, green onions, pine nuts

Directions:
For dressing, peel peach. Coarsely chop. Place in a blender or food processor. Add vinegar and salt. Whirl until puréed, then add oil and whirl. Dressing will be quite thick. It will keep well, covered and refrigerated, up to 3 days.
Just before serving, place spinach in a very large bowl. Slice prosciutto into thin strips. Peel peaches, if you wish. Slice in half, then thinly slice into wedges. Thinly slice onions. Add all to spinach. Drizzle with dressing and sprinkle with nuts. Toss to evenly mix.
Easy Ham Stroganoff


Ingredients:
butter, margarine, onion, minced garlic clove, ham, flour, tomato sauce, Burgundy wine, sour cream, parmesan cheese

Directions:
Melt the 1/4 cup of margarine or butter and sauté onion, garlic and mushrooms until onion is tender (about 5 minutes].
Add ham and blend in flour, tomato sauce, Burgundy wine and beef bouillon; simmer for 10 minutes, stirring occasionally.  Remove from heat and stir in sour cream.
In greased 2-quart casserole layer 1/3 of the noodles and top with 1/3 of the ham mixture.
Repeat twice more, ending with ham mixture on top.
Sprinkle with parmesan cheese and bake at 350°F for 30 minutes.
Instant Oatmeal Packet Muffins!


Ingredients:
all-purpose flour, whole wheat flour, baking powder, baking soda, salt, sugar, vanilla extract, skim milk

Directions:
Preheat oven to bake at 350º.
Lightly grease muffin cups.
In a medium bowl, combine all dry ingredients.
Blend well, then add sugar.
In a small bowl, combine all wet ingredients.
Add bowl of wet ingredients to flour mixture in medium bowl.
Mix with electric mixer, just until everything is blended.  Do not over-mix.
Fill muffin cups about 3/4 full.  Do not over-fill.
Bake for about 15-18 minutes, but check for doneness.  Tops should be golden brown.
Allow muffins to cool in tin for about 10-15 minutes.
Chocolate Cornstarch Pudding
Category: desserts
By Kelly Thompson

My mom's best chocolate pudding recipe made with cornstarch and cocoa.

Ingredients:
½ cup white sugar
3 tablespoons unsweetened cocoa powder
¼ cup cornstarch
⅛ teaspoon salt
2 ¾ cups milk
2 tablespoons butter, room temperature
1 teaspoon vanilla extract

Directions:
In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 274.4
Fat: 9.6 g
Saturated fat: 6.1 g
Carbohydrates: 42.5 g
Sugars: 33 g
Dietary fiber: 1.4 g
Protein: 6.4 g
Cholesterol: 28.7 mg
Sodium: 184 mg
Great Greek Salad


Ingredients:
English cucumber, tomatoes, red onion, green pepper, kalamata olive, feta cheese, red wine vinegar, oregano

Directions:
Chop veggies and combine in a large bowl with the cheese and olives.
Combine the dressing ingredients in a small mixing bowl to your taste.
The olive brine and cheese brine are used to balance out the vinegar taste.
Please feel free to experiment; I had to try a lot to get to my liking.
It's very important to taste the dressing while you're making it.
When you're happy with the dressing pour it over the veggies, olives, and cheese in the large bowl.
Coat veggies, olives, and cheese well with the dressing.
And chill for at least 6 hours.
I take this to alot of parties and it's always a hit.
Favorite Cioppino


Ingredients:
haddock fillets, scallops, shrimp, clam, mussels, white wine, garlic, olive oil, thyme, oregano, basil, red pepper flakes, salt, black pepper

Directions:
Clean seafood as necessary, keep cold.
Saute garlic and red pepper flakes in olive oil until barely transluscent.
Add fish stock, marinara sauce and wine and cook for about 10 minutes.
Add thyme and oregano and cook for additional few minutes.
Add salt and pepper if desired, then bring to boil, add fish and seafood. Reduce heat, simmer for 8 minutes.
Serve sprinkled with basil.
Dutch Apple Cake
Category: world-cuisine
By Carol

This is another great cake for the fall.  When apples are plentiful and delicious there are so many ways to thank mother nature for its bounty.  I pick a lot of the wild apples in the fall, and turn them into great desserts.

Ingredients:
½ cup shortening
1 cup white sugar
1  egg
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup milk
2  apples - peeled, cored and cut into eighths
¼ cup white sugar
1 teaspoon ground cinnamon

Directions:
Sift flour with baking powder and salt. In a large bowl, cream shortening and 1 cup sugar until light.  Beat in egg and vanilla until fluffy.  Add sifted ingredients to the creamed mixture alternately with milk, beginning and ending with the sifted ingredients.  Spread the batter into a greased 7 x 11 inch baking pan. Place apple pieces in rows on the batter with the sharp edges pressed in slightly.  Sprinkle 1/4 cup sugar and cinnamon on top. Bake at 350 degrees F (175 degrees C) for about 50 to 60 minutes, or until the apples are tender and the cake tests done.

Yields: 7 x 11 inch cake

Calories: 193
Fat: 7.6 g
Saturated fat: 2 g
Carbohydrates: 29.8 g
Sugars: 19.3 g
Dietary fiber: 0.9 g
Protein: 2.2 g
Cholesterol: 13.4 mg
Sodium: 185.2 mg
Late Hour


Ingredients:
character(0]

Directions:
In a old-fashioned glass with ice, add frangelico, tequila and peach juice.  Stir with a stick.
Garnish with a slice of peach and a zest of lime.
Creamy Dill Potato Salad


Ingredients:
baby red potatoes, frozen baby peas, bacon, green onions, light cream cheese, 1% fat buttermilk, fresh dill, sea salt, fresh ground pepper

Directions:
Slice, but do not peel, baby potatoes in half (quarter if they are larger].
Place in large saucepan, cover with water, bring to a boil over high heat. Reduce to medium and simmer 10 - 12 minutes, until potatoes are fork tender (see note in description]. Add peas during last minute. Drain and place in a large bowl.
Mix bacon pieces, green onions and red pepper pieces in with potatoes and peas.
In a medium bowl, blend together cream cheese, buttermilk, dill, sea salt and fresh ground pepper.
Pour dressing over potato mixture and stir to coat.
Cover and refrigerate until ready to serve (flavour improves if refrigerated overnight].
Potatoes absorb dressing as they sit so you may add up to 50 ml more buttermilk or even some sour cream.
Roast Beef Salad


Ingredients:
london broil beef, red onion, sun-dried tomatoes, olive oil, olive oil, salt, fresh ground black pepper

Directions:
Mix the beef,onion,and tomatoes in a large bowl.
I small bowl whisk together the vinegar, oils, horseradish, and salt & pepper to taste; pour over the beef mixture and combine well.
Witches' Brew


Ingredients:
apple cider, vanilla ice cream, honey, ground cinnamon, ground nutmeg

Directions:
Process all ingredients in blender until smooth.  Pour into glasses and sprinkle with additional nutmeg.
Serve immediately.
Cranberry, Gingerly


Ingredients:
vodka, ginger beer, cranberry juice concentrate, lemon juice, ground ginger

Directions:
Shake all ingredients with ice in a cocktail shaker.  Strain into a Martini glass.
Garnish with a slice of crystallized ginger.
Fabulous Soy Free Green Bean Casserole!


Ingredients:
olive oil, butter, button mushrooms, red onion, flour, pepper, salt, chicken broth, vegetable broth, frozen green beans

Directions:
Thaw and drain green beans.  Set aside.
Add olive oil to a medium saucepan or small pot.  Add 4 tablespoons butter, and heat on medium-high until melted.
Finely chop mushrooms and onions and add to the butter and olive oil mixture.  Heat until mushrooms darken and shrink, and onions become soft and translucent.
Remove from heat.  Add three tablespoons of flour and mix together.
Add 1 1/2 cups of broth, salt, pepper (and any other spices you'd like], and heat on medium-high again until somewhat reduced.  Add additional flour for a thicker sauce/soup.
Pour over green beans and heat in the oven at 350°F for 30 minutes.
Sprinkle french fried onions on top and bake an additional 5-10 minutes.
Healthy Vegetable Chunk Salad With Orange Vinaigrette


Ingredients:
roma tomatoes, tomatoes, grapes

Directions:
Cut the cucumber into the size of your preference. I prefer mine about the size of a strawberry.
Cut the tips off the snap peas.
Cut the grapes on half.
Combine cucumber, peas and grapes into bowl and mix with dressing.
add tomatoes last to keep them from getting smashed, then stir them lightly.
Keep chilled for a fresh, crisp side dish or summertime main course!
Smokey Mountain Breakfast Casserole


Ingredients:
eggs, milk, onion, bell pepper, mushroom, Velveeta cheese

Directions:
Brown sausage with onion and pepper. Cook fresh mushrooms a minute or so. Drain sausage mixture on paper towel.
Blend eggs and milk. Butter 9"x13" baking pan. Put bread cubes in bottom of the baking pan.
Spread cheese over bread. Then sprinkle sausage mixture over all.
Refrigerate over night covered.
Preheat oven 350. Bake for 45 min-1 hour or until set. This will serve around 6 adults. Other ingredients can be used or meat can be omitted or other meats substituted.
Sausage & Kale Soup #SP5


Ingredients:
mild Italian sausage, low sodium chicken broth, kale, chicken bouillon

Directions:
Place all ingredients in a large soup saucepan on med-high with the lid on., Cook until kale & sausage starts to cook down and soup starts to boil., Turn heat to Low and simmer for 20 minutes., Serve Hot.
Black Bean Succotash


Ingredients:
red bell pepper, black beans, frozen corn, yellow onion, zucchini, garlic clove, unsalted butter, olive oil, salt, pepper

Directions:
Remove the seeds from the squash.
Drain and rinse the black beans.
Chop all the veggies into cubes, a tiny bit larger than a corn kernel.
In a non-stick skillet, add butter and olive oil over high heat.
Add onions and peppers, cook about 3 minutes or until onions begin to soften.
Add remaining veggies, cook 2 minutes.
Add black beans, garlic, and salt and pepper to taste, cook 1 minute more, stirring gently.