xiaoxl/recipe_data huggingface dataset:
Kansas Pecan Topped Pumpkin Muffins (Good Housekeeping )


Ingredients:
whole wheat flour, white flour, baking powder, pumpkin pie spice, salt, milk, solid pack pumpkin, dark brown sugar, margarine, butter, vanilla extract, eggs, pecans

Directions:
Preheat oven to 400 degrees and grease 16 regular size muffin cups.
In large bowl, combine flours, baking powder, pumpkin-pie spice and salt.  In medium bowl, with whisk, mix milk, pumpkin, brown sugar, melted margarine/butter, vanilla and eggs until blended; stir into flour mixture until just moistened.
Spoon batter into muffin cups.  Sprinkle tops with chopped pecans.  Bake 20 - 30 minutes until toothpick inserted in center comes out clean.  Immediately remove from pan.  If keeping for later, cool and then wrap each muffin separately in plastic wrap and freeze or refrigerate.  Warm in microwave for 15 seconds on high.
Fettuccine Carbonara


Ingredients:
olive oil, yellow onion, garlic cloves, bacon, eggs, parmesan cheese, salt, pepper, fettuccine pasta, salt, parmesan cheese

Directions:
Place water in a large saucepan with a little oil and salt.
Bring to the boil and add fettucine.
Stir for a few minutes to prevent fettucine from sticking together.
Meanwhile, heat oil in a saucepan and gently cook onion, garlic and bacon on medium heat until onion becomes soft being careful not to burn.
In a bowl beat the eggs.
Pour in cream and whisk together.
Add salt and pepper and mix well.
Transfer cream mixture into saucepan (off the heat] with onion, garlic and bacon and stir quickly to combine.
When pasta is cooked, drain into a large serving bowl and stir in the carbonara sauce and combine well.
The heat of the pasta will cook the sauce and thicken.
Serve immediately with some extra parmesan cheese.
Renewal Egg Casserole


Ingredients:
bulk pork sausage, cheddar cheese, eggs, milk

Directions:
Grease a 9 x 13 pan (I use cooking spray].
Mix bread, cooked sausage and cheese together.
Pat into bottom of pan.
Beat eggs and milk together and pour over the bread mixture.
Cover and refrigerate overnight.
In the morning, bake uncovered at 350 degrees for 45 minutes until eggs are set.
Mexican Drunk Beans


Ingredients:
pinto beans, Mexican-style tomatoes, diced tomatoes, bacon, serrano chilies, salsa verde, salsa, cilantro, beer

Directions:
In a large dutch oven, fry bacon and chunk into smaller pieces.  Add sausage and heat through.
Add diced onion and chilis and heat until onions are translucent.
Add all tomatoes, salsas and beer.
Heat until boiling.  Stirring lightly to mix flavors.
Add jar of pinto beans WITH liquid.
Again, heat to boiling.
Add cilantro.
Stir to mix and serve with sour cream!
Sesame Ginger Chicken


Ingredients:
chicken thighs, sugar, soy sauce, cracked black pepper, cornstarch, cornstarch, garlic, rice wine, hoisin sauce, oyster sauce, low sodium soy sauce, honey, chili sauce, lemon, toasted sesame seeds, scallion, rice

Directions:
For the chicken marinade:
In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour.
For the stir-fry:
Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess.
Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate.
In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer.
In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!], whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste.
Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions.
Serve warm over rice.
Bunelos (Dessert)


Ingredients:
flour tortilla, cinnamon, powdered sugar

Directions:
Cut each flour tortilla in 8 wedges.
Heat the oil.
Fry tortillas, a few wedges at a time, in the oil until golden brown.
Drain on paper towels or paper bags.
Put drained chips in large paper bag.
In small bowl, mix sugar and cinnamon thoroughly.
Pour on top of chips; roll down top of bag, and shake gently to coat.
Delicious!
Carrot Mini Muffins Without Eggs


Ingredients:
whole wheat flour, all-purpose flour, brown sugar, cinnamon, baking powder, baking soda, salt, soymilk, vinegar, canola oil, carrots

Directions:
Preheat the oven to 375F or to 325F for a convection oven., Mix the ingredients in the order of the recipe until smooth., Spoon the batter into muffin cups., Bake for 40 minutes or for 25 minutes in a convection oven., Cool a few minutes for easier removal.
One Step Spinach Scramble


Ingredients:
spinach, onion, tomatoes, salt, black pepper

Directions:
Heat oil and add salt, black pepper powder, onion, tomato and spinach in that order one by one.
Saute on medium heat for 8 minutes.
Serve warm as a wonderful side dish.
Freezer Orange Sherbet


Ingredients:
unflavored gelatin, sugar, lemon juice

Directions:
Soak gelatin in 1 teaspoon of water.
Heat orange juice and dissolve gelatin and sugar in it. Cool to lukewarm.
Pour orange mix into an 8x8 glass or ceramic dish (I think I'll try tupperware]. Cover with plastic wrap and place in freezer until it becomes slushy, approximately 2 hours.
Whip cream and whisk or use mixer to combine with orange slush until no white streaks remain.
Return to freezer for approximately 2 more hours.
*If it separates, mix again.
Chicken Pasta Primavera


Ingredients:
spaghetti, water, lemon juice, dried basil, garlic powder, salt, pepper, parmesan cheese

Directions:
Cook spaghetti.
While spaghetti is cooking, in a saucepan, combine soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables, bring to a boil. Reduce heat; cover and simmer 3-5 minutes, until vegetables are tender.
Stir in chicken; heat through.
Drain spaghetti, add to chicken mixture and toss to coat.
Sprinkle with Parmesan to serve.
Salted Milk Chocolate Caramels


Ingredients:
butter, sugar, heavy cream, salt

Directions:
1. Melt the butter.
2. Add, salt, sugar, cream, glucose syrup, syrup, chocolate and vanilla.
3. Let simmer for about 30-40 min on low heat. You can also boil it longer, just make sure the heat stays under 100 degrees Celsius. I like to boil my caramel longer, since I believe it adds more4.
4. After 30 – 40 min increase the heat and boil it until it has reached 120-125 degrees Celsius. OR make something called a ball-test (see at the end of receipt.
5. Poor in to a oven form with a baking paper in  or buttered.
6. Put in the fridge to set. When set a little, sprinkle some extra sea salt on the caramel, believe me, this is what makes these babies heaven to eat so don´t skip the salt people!
7.Cut in to desired size.
8. Cut squares out of baking paper, pack each on them in or why not skip this part and eat them straight away?;] Enjoy!
Lemon Bar


Ingredients:
butter, flour, icing sugar, flour, caster sugar, lemons, juice and zest of, eggs, baking powder

Directions:
In a food processor mix the first 3 ingredients until they are crumbly.
Press into a greased slice tin and bake 15-20 minutes at 180C degrees until golden and dry.
While cooking, combine remaining ingredients.
Pour over the hot crust and bake for 25-30 minutes until set.
Cool.
Cut into bars after dusting with icing sugar.
Chicken Marinated With Curry and Yoghurt


Ingredients:
chicken thighs, plain yogurt, garlic, ginger, tomato ketchup, honey, olive oil, curry powder, salt

Directions:
Wash the chicken then dry it with a kitchen paper. Cut it into bite sized pieces.
Combine the yoghurt, garlic, ginger, tomato ketchup and honey then mix well.
Pour the seasoning mixture onto the chicken then mix well with your hands.
Divide the chicken into two then place each half in an air tight freezer bag. Close the freezer bag then give the chicken a gentle massage by carefully squeezing the outside of the freezer bag so the chicken will absorb the marinade more.
Keep in the fridge for 2-3 days or if not using immediately, keep in the freezer for up to a month.
You can cook the chicken as desired, you can simply stir-fry in a pan or heat in a microwave until the chicken are cooked.
Sautéed Spinach


Ingredients:
spinach, olive oil, garlic cloves, crushed red pepper flakes

Directions:
WILT Spinach; Bring a large pot of water to boil over high heat; WILT spinach in boiling water; ADD all at once, stir, and drain immediately in a colander-- DO NOT let spinach sit in water.
Press out as much liquid as possible, forming it into a disk.
To sauté, heat oil in a large sauté pan over med-high heat.
Add garlic and pepper flakes; sauté until garlic turns golden, about 1 minute.
Stir constantly.
ADD the disk of spinach and break up with wooden spoon, stirring to coat with oil and garlic.
Cook just until heated through, about 1 minute.
Season with salt and pepper, then transfer to a serving platter.
Drizzle spinach with Balsamic vinegar before serving.
Easy Chicken Gyro
Category: meat-and-poultry
By KarenCanCook

Greek-inspired Mediterranean chicken gyro.

Ingredients:
1 (16 ounce) container Greek yogurt
1  cucumber, peeled and coarsely chopped
1 ½ teaspoons dried dill weed
2 cloves garlic, minced
1 teaspoon distilled white vinegar
1 teaspoon lemon juice
1 tablespoon extra-virgin olive oil
salt and ground black pepper to taste
4 cloves garlic, minced
lemon, juiced
2 teaspoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
1 ¼ pounds skinless, boneless chicken breast halves - cut into strips
6 (6 inch) pita bread rounds
1 teaspoon olive oil
1  tomato, diced
1  red onion, thinly sliced
½ head iceberg lettuce, chopped

Directions:
Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth; set aside. Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper. Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet. Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side. Transfer cooked chicken to a plate and allow to rest for 5 minutes. Heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 2 minutes per pita. Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 441.1
Fat: 18.3 g
Saturated fat: 5.6 g
Carbohydrates: 39.3 g
Sugars: 5.9 g
Dietary fiber: 3.7 g
Protein: 30.3 g
Cholesterol: 70.8 mg
Sodium: 398.5 mg
Vitamin Rich Potato Salad


Ingredients:
red onion, parsley, apple cider vinegar, extra virgin olive oil, salt, ground black pepper, baking potatoes

Directions:
Place the first 6 ingredients in a large glass bowl (I avoid using metal because of the after taste] while you are prepping the potatoes.
Boil the potatoes with the peel. After potatoes are tender enough when pierced with fork, cut potatoes into 2 inch cubes. Mix them with the marinade and let them sit for at least an hour . Every one has a different taste towards saltiness and sourness, adjust vinegar and salt according to your. Enjoy!
Fresh and Light Garbanzo Salad


Ingredients:
water, couscous, garbanzo beans, tomatoes, cucumber, purple onion, parsley, red wine vinegar, white wine vinegar, olive oil, oregano, black pepper

Directions:
Bring water to boil, stir in couscous, cover, and remove from heat.
Let stand 5 minutes (or until water is absorbed].
In large bowl, toss couscous, garbanzo beans, tomato, cucumber, onion, and parsley.
Combine dressing ingredients and pour over salad.
Toss well.
Cover and chill before serving.
Apple, Cranberry, Currant Pie W/ Lemon-Nutmeg Crust


Ingredients:
unbleached all-purpose flour, sugar, salt, lemon zest, nutmeg, unsalted butter, lemon juice, apples, sugar, sugar, dried cranberries, dried currant, quick-cooking tapioca, nutmeg, cinnamon

Directions:
Crust:  Combine flour, sugar, salt, zest, nutmeg & butter in food processor.  Blend until mixture resembles coarse meal.  Add lemon juice as a stream with motor on & process until moist clumps form.  Gather dough into 2 balls, flatten into disks.  Wrap each disc in wax paper and refrigerate for at least 30 minute.
Position oven rack in lowest third of oven & preheat to 400°F  Roll out 1 disc of dough to 12 inch round and place in 9 in pie dish. Trim to leave 1/2 inch overhang.
Pie Filling: Combine all ingredients (except 1 T sugar] and spoon into crust.
Roll out 2nd dough disk to 12-inch round and place atop pie filling.  Crimp edges decoratively.  Cut several slits to allow steam to escape.  Sprinkle w/ remaining sugar.
Bake until crust is golden brown, apples are tender and juices bubble thickly, about 1 hour and 10 minutes.  Cool 20 minutes before serving.
Frosted Corn Flake Cereal Clusters
Category: desserts
By Colleen J

It couldn't get any easier. No bake, peanut butter taste!

Ingredients:
1 cup sugar frosted corn flake cereal
1 cup butterscotch chips
1 cup peanut butter

Directions:
In sauce pan over low heat, melt butterscotch chips and peanut butter. Remove from heat and add frosted corn flake cereal. Drop onto wax paper lined cookie sheet and chill. Enjoy!

Yields: 2 dozen

Calories: 219.7
Fat: 14.9 g
Saturated fat: 5.8 g
Carbohydrates: 16.2 g
Sugars: 12.3 g
Dietary fiber: 1.4 g
Protein: 5.6 g
Sodium: 134.4 mg
Corn Chowder


Ingredients:
onion, butter, flour, water, bouillon, milk, potatoes, garlic clove, marjoram, thyme, salt, pepper, frozen corn

Directions:
Saute onions in butter, than add flour.
Add water, bullion, and milk, and bring to low boil.  Add potatoes, cover, and keep at low boil for 15 minutes.  Stir as needed.
Add garlic, spices, and corn, cook for another 10 minutes.
Old Fashioned Onion Rings


Ingredients:
all-purpose flour, cornstarch, instant mashed potatoes, cayenne pepper, panko breadcrumbs, salt, yellow onions

Directions:
Mix flour, cornstarch, mashed potatoes and cayenne together.
Add soda and let sit about 10 minutes allowing batter to thicken.
Place Panko in seperate plate with salt to taste.
Slice onions into 1/4 inch rings.
Heat oil.
Dip onion rings first in batter then in Panko and fry until done (about 2-3 minutes].
Transfer to wire rack to drain.
German Sweet Chocolate Cake I
Category: desserts
By Cindy Carnes

This chocolate cake with coconut-pecan frosting is a favorite dish at all of our potlucks.

Ingredients:
4 (1 ounce) squares German sweet chocolate
½ cup water
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter, softened
2 cups white sugar
4  egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4  egg whites
12 fluid ounces evaporated milk
1 ½ cups white sugar
¾ cup butter
4  egg yolks
1 ½ teaspoons vanilla extract
1 (8 ounce) package flaked coconut
1 ½ cups chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper. Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth. In a medium bowl, mix together flour, soda and salt. Set aside. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth. In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting. Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

Prep time: 40 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 1 - 9x13 inch cake

Calories: 429.8
Fat: 25.4 g
Saturated fat: 13.7 g
Carbohydrates: 48.1 g
Sugars: 37.5 g
Dietary fiber: 2.1 g
Protein: 5.2 g
Cholesterol: 108.8 mg
Sodium: 239.3 mg
Simple French Toast in a Cup
Category: breakfast-and-brunch
By Deb Hughes Cormier

A quick and easy breakfast or lunch that you can modify to suite your taste. My 4 kids all love this. Try it with raisin bread too!

Ingredients:
1 tablespoon butter
¼ cup milk
1  egg, beaten
¼ teaspoon ground cinnamon
¼ teaspoon white sugar
¼ teaspoon vanilla extract
2 slices bread, cut into cubes

Directions:
Melt butter in the bottom of a large microwave-safe mug in the microwave, about 30 seconds. Tilt mug to coat all sides with melted butter. Stir melted butter, milk, egg, cinnamon, sugar, and vanilla extract together in the mug. Press bread cubes into milk mixture. Microwave on High until set, about 90 seconds.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 345.4
Fat: 19.3 g
Saturated fat: 10 g
Carbohydrates: 30.2 g
Sugars: 6.6 g
Dietary fiber: 1.5 g
Protein: 12.3 g
Cholesterol: 221.4 mg
Sodium: 517.5 mg
Butter Tart Muffins
Category: bread
By Joanne Emmons

This recipe won first place in a contest in Canada. Wonderful dessert muffin!

Ingredients:
1 ½ cups raisins
¾ cup white sugar
½ cup butter, cubed
2  eggs, beaten
½ cup milk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
½ cup chopped walnuts
¼ cup real maple syrup

Directions:
Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray. Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups. Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 294.7
Fat: 12.1 g
Saturated fat: 5.6 g
Carbohydrates: 44.6 g
Sugars: 27.9 g
Dietary fiber: 1.4 g
Protein: 4.4 g
Cholesterol: 52.1 mg
Sodium: 259.5 mg
Creamy Frosted Coffee, Non Alcoholic


Ingredients:
icing sugar, coffee, coffee ice cream

Directions:
Beat whipping cream until soft peaks form.
Add icing sugar and beat until stiff.
Divide coffee evenly among four tall glasses.
Divide whipped cream among the glasses making sure it touches glass all around.
Top with ice cream; sprinkle with almonds.
Geraldine: a Cranberry Orange Sour Cream Coffee Cake


Ingredients:
unsalted butter, granulated sugar, eggs, orange, zest of, all-purpose flour, baking soda, baking powder, salt, sour cream, cranberries, confectioners' sugar, water

Directions:
Preparation:
Preheat oven to 350'. Butter and flour a 10 inch bundt or tube pan. In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar.  Add eggs, one at at a time, and beat at medium speed for 2 minutes. Add extract and zest, mix to incorporate.  Sift together the flour, baking soda, baking powder and salt in a medium bowl.  Add half of the flour mixture to the butter mixture with half of the sour cream and mix well.  Repeat with the remaining flour mixture and sour cream and mix until incorporated.  Do NOT overmix.  Dough will be somewhat sponge like in consistency. Spread approximately 1/3 of the batter into the pan and top with 1/3 of the cranberry sauce.  Be careful to spread cranberry sauce into middle of the pan, avoiding contact with sides and center of pan. It might make cake removal difficult. Repeat twice more. Bake cake for 65-70 minutes, or until cake tested inserted into center comes out clean.
While cake is baking, heat preserves in pyrex measuring cup in microwave oven until bubbling, approximately 2-1/2 minutes on high.  Add almond extract and mix thoroughly.  Set aside.
When cake is done, cool in pan for 20 minutes. Reheat strawberry almond glaze till very hot and viscous. Line a large baking sheet with wax paper or freezer wrap.  Remove cake from pan and place on wire rack. Place on top of covered baking sheet. Brush on hot glaze and cover cake completely. Use all of the glaze to ensure cake is thoroughly enrobbed.  Let cake cool 5-6 hours.
Combine icing ingredients, mix until desired consistency and drizzle over cake in a decorative fashion. Let cake rest at least 1 hour before serving.
Easy and Delicious Ham and Potato Soup
Category: soups-stews-and-chili
By cara burtis

This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc., and it still turns out great.

Ingredients:
3 ½ cups peeled and diced potatoes
1 cup diced cauliflower
1 cup frozen corn
¾ cup diced cooked ham
⅓ cup finely chopped onion
⅓ cup diced celery
3 cloves garlic, diced
4 cups water, or as needed to cover
2 tablespoons chicken bouillon granules
½ teaspoon salt, or to taste
1 teaspoon ground white pepper
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Directions:
Combine potatoes, cauliflower, corn, cooked ham, onion, celery, and garlic in a large soup pot and cover with water. Bring to a boil, reduce heat to medium, and cook until potatoes are tender, 10 to 15 minutes. Stir chicken bouillon, salt, and white pepper into mixture. Melt butter in a saucepan over medium-low heat; whisk in flour to make a paste. Cook for 1 minute and gradually whisk milk into flour mixture until smooth. Continue cooking until thick, 4 to 5 minutes, whisking often. Stir milk mixture into soup and cook until heated through, 5 to 10 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 226.5
Fat: 11.3 g
Saturated fat: 6.3 g
Carbohydrates: 25 g
Sugars: 5 g
Dietary fiber: 2.7 g
Protein: 7.6 g
Cholesterol: 31.2 mg
Sodium: 681.7 mg
Raw Frita


Ingredients:
dried oregano, salt, cumin, black pepper, garlic cloves, onion, bell pepper, red wine vinegar, olive oil, idaho potatoes, beef, shallot, chives

Directions:
TO MAKE THE SAUCE:
Combine all of the ingredients in a blender and blend over high speed until smooth. Refrigerate Until ready to use.
TO MAKE THE POTATO:
Clean the potato with a brush and cold water. julienne the potato into small matchstick cuts.
Place the cut potato in a sieve and rinse under cold water until all the starch has been removed. Fry in 300 degree oil until golden brown and crisp, about 6-7 minutes.
TO ASSEMBLE:
Place the raw beef on a plate and top with the crisp potatoes, shallot and chive. finish the dish with the frita sauce, olive oil and dried egg yolk.