xiaoxl/recipe_data huggingface dataset:
Savoy Cabbage With Bacon


Ingredients:
bacon, garlic cloves, leeks, savoy cabbage, low sodium chicken broth, dry white wine, white beans, white beans, fresh sage, chives, scallions, coarse black pepper, crushed red pepper flakes

Directions:
Cook bacon in 12-inch non-stick skillet over medium-high heat until crisp, about 3 minutes.
Use slotted spoon to set bacon aside; place on paper towelling.
Drain off all but 2 tablespoons fat.
Add garlic, crushed red pepper, and leeks to skillet.
Cook until fragrant, about 2 minutes.
Add cabbage, chicken stock, white wine and beans.
Gently toss to combine.
Simmer until cabbage is just beginning to wilt, about 3 minutes.
Crumble bacon.
Toss cooked mixture with bacon, sage, chives or scallions and pepper.
Adjust seasoning.
Serve immediately and enjoy!
Fresh Corn Fritters
Category: trusted-brands-recipes-and-tips
By MarthaWhite(R)

Fresh corn kernels, crumbled bacon and sour cream bring delicious flavor to these quick deep-fried corn fritters.

Ingredients:
2  large eggs large eggs
¼ cup sour cream
1 (7 ounce) package Martha White® Sweet Yellow Cornbread & Muffin Mix
1 cup fresh corn kernels, coarsely chopped
8 slices cooked bacon, crumbled
¼ teaspoon ground red pepper (cayenne)
1 cup Crisco® Pure Vegetable Oil, for frying

Directions:
Beat eggs in large bowl. Add sour cream, muffin mix, corn, bacon and ground red pepper. Stir just until blended. Heat 1-inch of oil in deep fat fryer or skillet to 350 degrees F. or until batter sizzles when dropped into oil. Gently drop batter by tablespoonfuls into hot oil. Cook 1 to 2 minutes or until bottom is golden brown. Turn and cook 1 to 2 minutes longer, or until golden brown. Remove to drain on paper towels.

Prep time: 5 mins
Cook time: 8 mins
Total time: 15 mins
Yields: 20 fritters

Calories: 97.4
Fat: 5.3 g
Saturated fat: 1.5 g
Carbohydrates: 8.9 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 3.3 g
Cholesterol: 25.1 mg
Sodium: 195.6 mg
Tomato Sweet Potato Bisque


Ingredients:
extra virgin olive oil, carrots, celery rib, sweet onion, kosher salt, jalapeno chile, garlic cloves, fresh thyme, fresh basil leaves, fire-roasted tomatoes, sweet potato, heavy cream, fresh ground black pepper

Directions:
Heat a large saucepan over medium-high heat.
Add the oil and heat until just hot. Add the carrot, celery, onion, and ½ teaspoon salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes.
Add the jalapeno, garlic, thyme, and basil. Cook, stirring occasionally, until the vegetables are nice and brown, about 7 minutes.
Stir in the tomatoes with their juices, then stir in the stock and sweet potato.
Bring to a boil, then reduce the heat to maintain a steady simmer. Simmer until the sweet potato is very, very tender, about 1 hour. The sweet potatoes should be soft enough to mash easily with the back of a spoon.
Remove and discard the thyme sprigs.
Using an immersion blender or stand blender (working in batches if necessary], puree until silky smooth.
Reheat the soup over low heat.
Stir in the cream.
For a thinner soup, stir in more stock.
Season to taste with salt and pepper and serve hot.
Cajun Crab Spread (Using Imitation Crab)


Ingredients:
cream cheese, mayonnaise, paprika, black pepper, garlic powder, roma tomato, green onion

Directions:
In a small mixing bowl, beat cream cheese, mayonnaise, paprika, black pepper, garlic powder and ground red pepper with an electric mixer on medium speed till well combined.
Stir in the imitation crab, chopped tomato and green onions.
Cover and chill for 3-24 hours.
Seafood Bake for Two
Category: main-dish
By MICHELLE0011

A quick, easy and delicious way to make a romantic seafood dinner!

Ingredients:
2 (4 ounce) halibut fillets
6  scallops
6  peeled and deveined jumbo shrimp, tail still attached
⅓ cup dry white wine
2 tablespoons melted butter
1 tablespoon lemon juice
½ teaspoon seafood seasoning, such as Old Bay™
1 teaspoon minced garlic
Salt and pepper to taste
1 tablespoon chopped fresh parsley

Directions:
Preheat oven to 450 degrees F (230 degrees C). Arrange the halibut, scallops, and shrimp in an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper. Bake in preheated oven until the halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 391.7
Fat: 16.1 g
Saturated fat: 8 g
Carbohydrates: 3.9 g
Sugars: 0.6 g
Dietary fiber: 0.2 g
Protein: 48 g
Cholesterol: 231.4 mg
Sodium: 465.8 mg
Chocolate Nut Revel


Ingredients:
chocolate chips, butter, sugar, salt, vanilla extract, flour, sugar

Directions:
Melt chocolate chips, stir in chopped nuts.
Set aside and let cool.
Cream butter, sugar, salt and vanilla.
Blend in flour.
Add chocolate nut mixture.
Stir with a fork just enough to revel chocolate into white mixture.
Drop by teaspoonfuls onto an ungreased cookie sheet.
Flatten to 1/4 inch with the bottom of a glass greased with butter and dipped into sugar.
Bake at 350° 10-12 minutes, do not overbrown.
White part should be just very lightly browned.
Chocolate Italian Cream Cake
Category: world-cuisine
By MARBALET

A chocolaty take on the classic Italian cream cake.

Ingredients:
½ cup butter
½ cup shortening
2 cups white sugar
5  eggs
2 cups all-purpose flour
1 teaspoon baking soda
¼ cup unsweetened cocoa powder
1 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
1 cup cream cheese
½ cup butter
¼ cup unsweetened cocoa powder
4 cups sifted confectioners' sugar
1 cup chopped pecans
1 teaspoon vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs. Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla. Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans. Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides. To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and  1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.

Yields: 1 - 3 layer 8 inch cake

Calories: 1017.5
Fat: 58.1 g
Saturated fat: 23.9 g
Carbohydrates: 120.3 g
Sugars: 94.3 g
Dietary fiber: 4.9 g
Protein: 11.6 g
Cholesterol: 168.3 mg
Sodium: 409.1 mg
Orange Muffins


Ingredients:
all-purpose flour, baking powder, baking soda, salt, egg, butter, margarine, skim milk, 1% low-fat milk, vanilla

Directions:
Preheat oven to 400 degrees.
Grease 12 muffin cups or line with paper liners; set aside.
Combine dry ingredients (including orange peel] in medium bowl.
Combine and add egg, orange juice, melted butter, milk, and vanilla; mix just until dry ingredients are moistened.
Spoon batter into prepared cups, filling each cup 1/2 full.
Bake 18 to 20 minutes, until golden brown.
Let cool in pan on wire rack 5 minutes.
Remove from pan.
Serve warm or at room temperature.
Olive Garden Tuscan Tea(Copycat)


Ingredients:
water, sugar, lemon juice, tea, lemon wedges

Directions:
To make the lemon syrup:
Heat the water and sugar in a saucepan until the sugar is dissolved. Remove from heat, and add lemon juice to taste.
Store in a covered jar in the refrigerator.
To make the Tuscan tea:
Mix 1/2 cup lemon syrup with the cold tea.
Serve in 2 tall glasses, over ice.
Garnish with lemon wedges.
Enjoy!
Rio Picante Polenta


Ingredients:
bulk pork sausage, fresh parsley, chicken broth, cornmeal, ground black pepper, smoked gouda cheese, sour cream

Directions:
Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Add the mushrooms to the skillet and cook until they're tender. Stir in the picante sauce and parsley. Reduce the heat to low. Cook until the mixture is hot and bubbling.
Heat the broth, cornmeal and black pepper in a 2-quart saucepan over medium heat. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the cheese and cook and stir until the cheese is melted. Stir in additional broth, if needed, until desired consistency. Serve the polenta in bowls topped with the sausage mixture and sour cream.
Whole Wheat Fennel Bread


Ingredients:
molasses, vegetable shortening, salt, hot water, white flour, whole wheat flour, cake yeast, warm water, fennel seeds

Directions:
Grease large bowl and set aside.
Combine first 3 ingredients (molasses-salt] in large bowl.
Add hot water and beat with an electric mixer until well blended.
Add 2 cups white flour and 4 cups whole wheat flour, blending at medium speed or stirring with a wooden spoon until well blended.
Add dissolved yeast and fennel.
Stir in enough remaining white flour to make a stiff dough.
Gather dough into a ball and transfer to floured bread board and knead for several minutes.
Gather into ball and put in prepared greased bowl, turning to coat both sides of ball.
Cover with plastic wrap or damp towel and let rise in draft-free area (I use an unheated microwave] for about 2 hours or until doubled.
Punch dough down and reshape into ball.
Let rise again until double (1 hour].
Grease 12-cup bundt pan and set aside.
Turn dough onto floured bread board and roll into a cylinder (24 inches long].
Put cylinder in prepared pan, pinching ends together to seal.
Let rise for 30 minutes.
Preheat oven to 375- degree oven.
Bake loaf for 1 hour or unti lightly browned.
Let cool on rack before slicing.
Margarita Mix Baked White Fish


Ingredients:
red snapper, butter, lemon, paprika, dried basil

Directions:
Marinate the fish in enough Margarita Mix to just cover the fish for 30 minutes, turning once. Do not leave longer than 1 hour.
Preheat oven to 400*. Melt the butter in the baking dish in the oven. Add lemon juice. Stir and add the fish. Cover with diced onions, salt and pepper and basil. Bake for about 30 minutes and turn. Season other side with salt, pepper, and basil. Cook until fish flakes easily with fork. Sprinkle fish with paprika and set under the broiler for 2 minutes. Transfer to serving plate and spoon the sauce over the fish. Garnish with fresh parsely and lemon wedges. Enjoy!
Ham & Manchego Panini With Dipping Sauce


Ingredients:
ham, manchego cheese, olive oil, Dijon mustard

Directions:
Top each of 2 bread slices with ham, Manchego, and remaining slices. Brush tops of panini with 2 teaspoons oil.
In a large nonstick skillet, heat remaining oil over medium-low. Place panini in skillet, oiled side up. Cover; cook until golden brown and cheese has melted, 5 to 8 minutes per side, pressing down with a spatula 3 to 4 times during cooking.
Meanwhile, make dipping sauce: In a small bowl, mix together jam and Dijon. Serve panini with sauce on the side.
Braised Tofu in Spicy Peanut Sauce


Ingredients:
tofu, peanut butter, coconut milk, soy sauce, ginger, lemongrass, shallots, chives, water

Directions:
Heat oil in a pan.
Sear tofu steaks over high heat for about 2 minutes per side. Set aside.
In the same pan, sauté ginger, lemongrass, jalapenos, and shallots for about 2 minutes.
Add water, coconut milk, soy sauce, and peanut butter. Bring to a boil.
Add tofu steaks and simmer for 10 minutes, flipping once halfway through the cooking.
Serve with the braising sauce and garnish with chives.
Strawberry Dream Cake I
Category: desserts
By Beth Lemieux

Pudding like strawberry cake with a decadent white chocolate frosting.

Ingredients:
1 (18.25 ounce) package white cake mix
1 ½ cups frozen sweetened strawberries, pureed
12 ounces cream cheese
8 (1 ounce) squares white chocolate
1 cup heavy whipping cream
1 (8 ounce) container frozen whipped topping, thawed
½ pint sliced fresh strawberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans. Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting. To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.

Yields: 2 -9 inch round layers

Calories: 272.1
Fat: 16.3 g
Saturated fat: 9.6 g
Carbohydrates: 29.6 g
Sugars: 23.5 g
Dietary fiber: 0.7 g
Protein: 3 g
Cholesterol: 31.1 mg
Sodium: 198.4 mg
Lemon Brownies With Glaze


Ingredients:
unsalted butter, sugar, lemon zest, eggs, fresh lemon juice, all-purpose flour, baking powder, powdered sugar, fresh lemon juice, lemon zest

Directions:
Brownies:
Preheat oven to 350 degrees and line a 9x13 baking pan with parchment paper.
Using a large bowl, whisk together the flour and baking powder.
Using a standing mixer, beat together the butter, sugar, lemon juice and lemon zest until light and fluffy.
Beat in eggs, one at a time until combined.
Gradually beat in the dry ingredients until combined.
Pour batter into the baking pan and bake in the oven for 25-28 minutes or until a toothpick comes out with moist crumbs. Make sure to not over bake.
Allow to completely cool on the counter.
Glaze:
Using a large mixing bowl, whisk together the powdered sugar, lemon juice and lemon zest until combined.
Pour the glaze over the lemon bars and spread evenly.
Allow to harden overnight before enjoying!
Uli's Apple Red Cabbage
Category: side-dish
By Uli Lengenberg

My grandmother was a master housewife. She taught home economics and she could cook. When she cooked this apple red cabbage my brother and I would eat it hot or cold, with or without potatoes!

Ingredients:
4 tablespoons butter
½ cup thick-cut bacon, diced
½ cup diced onion
2 cups chicken broth
½ cup red wine, or to taste
1 large apple, peeled and sliced
2 tablespoons apple cider vinegar, or to taste
2 teaspoons white sugar, or to taste
4  whole cloves
3  bay leaves
¼ teaspoon ground nutmeg, or to taste
1 pinch ground cinnamon, or to taste
salt and ground pepper to taste
2 ¼ pounds shredded red cabbage

Directions:
Melt butter in a stockpot over medium-high heat. Stir in bacon and cook until just beginning to crisp, 4 to 6 minutes. Add onions; cook and stir until onions are lightly browned and translucent, 6 to 8 minutes. Stir in chicken broth, red wine, apple slices, and apple cider vinegar; bring to a boil. Stir in sugar, cloves, bay leaves, nutmeg, cinnamon, salt, and black pepper. Stir in red cabbage; cover, reduce heat to low, and simmer until cabbage is soft and cooked through, 30 to 45 minutes.

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

Calories: 151.4
Fat: 7.7 g
Saturated fat: 4.2 g
Carbohydrates: 16.2 g
Sugars: 9.5 g
Dietary fiber: 3.7 g
Protein: 3.7 g
Cholesterol: 20.5 mg
Sodium: 401.9 mg
Turkish Style Pizza


Ingredients:
lean ground beef, onions, parsley, tomatoes, bell pepper, garlic clove, salt

Directions:
Use a mixer to chop and mix all the ingredients except the ground beef. Then knead it with the ground beef. Refrigerate for an hour, then leave it outside for 20 minutes.
Set the oven to grill (broil]. Have two oven trays ready. Take some mixture with the spatula and apply on the flat bread evenly as a thin layer. Place two per oven tray and put the trays on the second rack from the top in the oven. Bake for about 3-4 minutes, making sure not to burn the edges of the pitas.
Southern Green Beans
Category: side-dish
By Erica Anderson

I just love these beans! What could be better than green beans, potatoes, and bacon, all in one dish?!

Ingredients:
6 slices bacon, chopped
3 tablespoons butter
1  red onion, chopped
2 pounds fresh green beans, trimmed and snapped
8 small new potatoes, diced
1 large clove garlic, minced
¼ cup chicken broth
1 ½ teaspoons white balsamic vinegar
salt and pepper to taste

Directions:
Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes. Drain the bacon pieces on a paper towel-lined plate. Melt the butter in a skillet with a lid over medium-low heat, and cook and stir the onion until translucent, about 5 minutes. Stir in the cooked bacon, green beans, potatoes, garlic, and chicken broth. Bring to a boil, cover, and simmer over low heat until the green beans are tender, about 10 minutes. Sprinkle with vinegar, salt, and pepper, and serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 189
Fat: 7.4 g
Saturated fat: 3.7 g
Carbohydrates: 25.9 g
Sugars: 3.1 g
Dietary fiber: 6.1 g
Protein: 6.7 g
Cholesterol: 19.2 mg
Sodium: 258.5 mg
Sole Steamed with Tomato-Leek Sauce
Category: seafood
By HamiltonGrills

Delicate sole fillets are simmered in a sauce of thyme, dill, tomato, and wine.

Ingredients:
1 tablespoon olive oil
1 cup leeks, chopped
½ teaspoon minced garlic
½ cup dry white wine
3  tomatoes, chopped
1 cup chicken broth
½ teaspoon dried thyme
1 teaspoon dried dill weed
2 (6 ounce) fillets sole

Directions:
Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half. Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 sole fillets

Calories: 328.1
Fat: 9.3 g
Saturated fat: 1.5 g
Carbohydrates: 15.9 g
Sugars: 7.2 g
Dietary fiber: 3.2 g
Protein: 34.2 g
Cholesterol: 89.2 mg
Sodium: 160.5 mg
Spicy Scallop Pasta


Ingredients:
linguine, fresh scallops, olive oil, garlic, fresh parsley, crushed red pepper flakes

Directions:
While pasta is cooking, prepare scallops.
If they are large cut in half horizontally.
Pour oil in a large sauce pan and place over medium heat.
Add garlic cook until golden 1-2 minutes.
Careful not to burn.
Add parsley and red pepper flakes.
Stir once or twice.
Add scallops with a pinch or 2 of salt.
Increase the heat to high, and cook for 1 minute (or till the scallops are done].
Turn off the heat.
In a large bowl add cooked pasta and toss the scallops.
Top with bread crumbs.
Serve immediately.
Serve with a crusty bread and a nice green salad.
Brown Sugar Bacon Waffles
Category: breakfast-and-brunch
By Alisan

These are perfect for those lazy weekend mornings when you have time to wake up late and still have time to cook breakfast! They are deliciously irresistible.

Ingredients:
8 slices bacon
2 tablespoons brown sugar
3 cups flour
½ cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4  eggs
2 ½ cups buttermilk
⅔ cup vegetable oil
½ teaspoon vanilla extract

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray. Arrange the bacon on the prepared baking sheet, and sprinkle with 2 tablespoons brown sugar. Bake in the preheated oven until the bacon is crispy and the brown sugar is caramelized, 10 to 15 minutes. Immediately remove the bacon to a cutting board; cut into small pieces and set aside. Preheat a waffle iron; grease with cooking spray. Whisk the flour, 1/2 cup brown sugar, baking powder, baking soda, and salt together in a large bowl. Beat the eggs, buttermilk, vegetable oil, and vanilla together in a separate bowl; fold the wet mixture into the flour mixture. Add the bacon and stir, being careful to not over mix. Ladle the batter into the preheated waffle iron and cook until golden brown; serve hot.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 waffles

Calories: 789.8
Fat: 45.9 g
Saturated fat: 11.1 g
Carbohydrates: 76 g
Sugars: 27.5 g
Dietary fiber: 1.7 g
Protein: 18.4 g
Cholesterol: 153.5 mg
Sodium: 1237.7 mg
Odd 'n' Ends Snack Mix


Ingredients:
butter, Worcestershire sauce, seasoning salt, cayenne pepper

Directions:
In large bowl, combine the first 6 ingredients. In small bowl, combine the butter, Worcestershire sauce, seasoned salt and cayenne; pour over cereal mixture and stir to coat.
Spread into two greased 15 x 10 x 1 inch baking pans. Bake at 300 for 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight containers.
Hot Chilli Prawns


Ingredients:
garlic cloves, fresh ginger, red chilies, tomato ketchup, dark soy sauce, sugar, cornflour, water, boiling water, lime juice, spring onions, coriander leaves

Directions:
Heat a wok over high heat, and add the oil.
Add in the chopped garlic, ginger and chillies, and stir fry for about 30 seconds, until the chillies have darkened (but careful not to let it burn].
Add the prawns and continue frying for about 4-5 minutes - until they turn pink.
Stir in the tomato ketchup, soy sauce, sugar and the cornflour mixture and bring to a simmer and pour in the boiling water.
Add in lime juice and give it all a good stir till the sauce has thickened.
Garnish with spring onion and chopped coriander and serve straightaway.
Buttery Cheese Dill Biscuits


Ingredients:
all-purpose flour, cheddar cheese, baking powder, salt, dried dill weed, butter flavor shortening, milk

Directions:
Heat oven to 425.
Combine flour, cheese, baking powder, salt and dill weed in medium bowl.  Cut in shortening using pastry blender (or two knives] to form coarse crumbs.
Add enough milk, 2 tbsp at a time, mixing with fork until particles are moistened and cling together.  Form dough into ball.
Transfer dough to lightly floured surface.  Knead gently 8 to 10 times.  Roll dough 1/2-inch thick.  Cut with floured 2-inch round cutter.  Place on ungreased baking sheet.
Bake at 425 for 12 to 14 minutes or until golden brown.  Serve warm.
Vegetable Mozzarella Ring


Ingredients:
eggplant, mozzarella cheese, fennel bulbs, yellow zucchini, green zucchini, onion, minced garlic cloves, olive oil, salt, pepper

Directions:
In a large boil mix crushed garlic, olive oil and salt and pepper.
Slice eggplant width ways and coat with oil mix. Broil eggplant.
Repeat above step with all vegetables.
Layer vegetables in a round mould or bundt pan. starting with eggplant, then mozzarella, fennel, peppers then zucchini.
Turn pan over gently onto serving plate.
Garnish with fresh basil leaves and serve with a pesto or sun-dried tomato sauce.
Linguini With Roasted Garlic and Red Peppers


Ingredients:
olive oil, garlic cloves, red onion, sun-dried tomatoes, linguine, salt, pepper, fresh chives, feta cheese

Directions:
In a large sauce pan, heat the olive oil over medium heat.
Add the sliced garlic. Cook, watching carefully so it doesn't burn, about 5 minutes, or until golden brown.
Remove the garlic from oil with a slotted spoon, and put aside for later.
Add the onion, red peppers and the sundried tomatos to the heated oil. Cook for about 10 minutes. The onions will begin to caramelise, but the peppers should remain nice and crunchy.
In the meantime, using a large pot, boil enough salted water to cook the linguini. When ready, drain and save them for later.
Next add the beef consomme or bouillion and the hot pepper flakes to the heated oil, onion, red pepper and tomato mix.
Add salt and pepper as desired.
Add the linguini and heat through, or just long enough for them to get a nice covering of the consomme.
Serve immediately with a few spoonfuls of the crumbled feta on top and the fresh chives.