xiaoxl/recipe_data huggingface dataset:
French Salad Dressing
Category: side-dish
By Gemini26

Traditional, rich salad dressing with a tangy flavor.

Ingredients:
1 ½ cups vegetable oil
1 cup ketchup
¾ cup white sugar
½ cup vinegar
1 small onion, chopped
1 teaspoon lemon juice
1 teaspoon paprika
½ teaspoon salt

Directions:
Place oil, ketchup, sugar, vinegar, onion, lemon juice, paprika, and salt into a blender; cover and puree until smooth. Store in refrigerator.

Prep time: 10 mins
Total time: 10 mins
Yields: 26 servings

Calories: 143.9
Fat: 12.6 g
Saturated fat: 2 g
Carbohydrates: 8.4 g
Sugars: 8 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 147.7 mg
Cucumber-Carrot Salad
Category: salad
By Somer

Cool and refreshing Asian salad. Very simple!

Ingredients:
¼ cup seasoned rice vinegar
1 teaspoon white sugar
½ teaspoon vegetable oil
¼ teaspoon grated peeled ginger
¼ teaspoon salt
1 cup sliced carrot
2 tablespoons sliced green onion
2 tablespoons minced red bell pepper
½  cucumber - halved lengthwise, seeded, and sliced

Directions:
Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing. Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat. Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

Prep time: 15 mins
Total time: 45 mins
Yields: 2 servings

Calories: 58.6
Fat: 1.4 g
Saturated fat: 0.2 g
Carbohydrates: 11.5 g
Sugars: 6.7 g
Dietary fiber: 2.4 g
Protein: 1.2 g
Sodium: 335.5 mg
Small-Batch Sugar Cookie Ice Cream Sandwiches
Category: desserts
By thedailygourmet

These are a fast summer treat to fix. You can use your favorite sugar cookie recipe, but the sugar cookie recipe here will give enough for 6 ice cream sandwiches.

Ingredients:
⅔ cup white sugar
½ cup butter, melted
2 large egg yolks
½ teaspoon vanilla extract
½ teaspoon almond extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 pint vanilla ice cream
2 tablespoons colored candy sprinkles (jimmies)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Stir together sugar, melted butter, egg yolks, vanilla extract, and almond extract in a bowl. Add flour, baking soda, salt, and candy sprinkles. Stir to combine. Scoop dough with a medium-sized spring-hinged scoop and space evenly on the prepared baking sheet. Bake in the preheated oven until cookies spread, start to crackle, and appear dry on top, 10 to 12 minutes. Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. To make ice cream sandwiches, place about 1/4 cup ice cream on the bottom of one cookie, press the top cookie in place.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 6 ice cream sandwiches

Calories: 444.2
Fat: 22.7 g
Saturated fat: 13.3 g
Carbohydrates: 55.7 g
Sugars: 34.7 g
Dietary fiber: 1 g
Protein: 5.3 g
Cholesterol: 128.3 mg
Sodium: 349.7 mg
Homemade Wonton Wrappers


Ingredients:
egg, flour, water, salt

Directions:
In a small bowl, beat the egg and add the water.
In a medium bowl add flour and salt and create a hole in the middle. Add the egg-water mixture and mix well. If the mixture is too dry add some more water, one teaspoon at a time, until a pliable dough has formed.
On a floured surface, knead the dough until elastic. Then cut it into two separate balls and cover them with a damp cloth for 10 minutes.
Cut each ball into 4 equal pieces. Roll the pieces into squares and store them in the freezer in a Tupperware and use them whenever needed.
Hot Roast Beef Sandwiches


Ingredients:
"beef bouillon cube"

Directions:
Cook beef until tender., Pull apart into shreds, saving beef juice., Use no salt as this contains boullion., Mix all ingredients into beef mixture and reheat., Perfect in a crockput., Serve on fresh rolls.
Butter Cookies II
Category: desserts
By Ceil Wallace

This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced.  There is no mystery cookie for a cookie press...any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking.

Ingredients:
1 cup butter
1 cup white sugar
1  egg
2 ⅔ cups all-purpose flour
¼ teaspoon salt
2 teaspoons vanilla extract

Directions:
In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets. Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 40 mins
Yields: 3 dozen

Calories: 103.1
Fat: 5.3 g
Saturated fat: 3.3 g
Carbohydrates: 12.7 g
Sugars: 5.6 g
Dietary fiber: 0.3 g
Protein: 1.2 g
Cholesterol: 18.7 mg
Sodium: 54.6 mg
Slow-Cooked Bacon Cheese Potatoes


Ingredients:
bacon, onions, potatoes, cheddar cheese, butter, spring onion

Directions:
Line slow cooker with tinfoil, leaving enough to cover the potatoes when finished.
Layer half each of the bacon, onions, potatoes and cheese. Season to taste and dot with butter.
Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
Cover with remaining foil.
Cover and cook on low for 10-12 hours.
Futari


Ingredients:
onion, coconut milk, ground cinnamon, ground cloves, salt

Directions:
Fry onion in skillet, stir and cook until tender.
Stir in all other ingredients, and heat to a boil.
Reduce heat, cover and stir occasionally. Cook until vegetables are tender (ten to fifteen minutes].
Roasted Cauliflower Soup


Ingredients:
head cauliflower, onion, garlic cloves, olive oil, chicken broth, bay leaf, fresh thyme, dried thyme, half-and-half, salt, black pepper

Directions:
Heat oven to 400 degrees F. On two cookie sheets, place cauliflower, onion, and garlic. Drizzle the olive oil over the veggies and turn to coat.
Roast veggies in preheated oven for 30 minutes, stirring after 15.
Combine roasted vegetables, chicken stock, bay leaf, and thyme. Cover and bring to a boil. Reduce heat and simmer for 20 minutes.
Remove bay leaf and purée using an immersion blender. Add half and half, salt, and pepper and heat gently.
Monkey Bread


Ingredients:
sugar, cinnamon, margarine, sugar, cinnamon

Directions:
Mix together 1/2 cup sugar and 1/2 tsp cinnamon on medium sized plate., Cut biscuits into quarters and roll in sugar-cinnamon mix., Pile coated biscuits into a greased and floured bundt pan., Mix together 3/4 cup sugar and 3/4 tsp., cinnamon in a small bowl., Melt margarine and add sugar-cinnamon mix., Heat until sugar melts and pour over biscuits., Bake at 350 degrees for 30-35 minutes., Let stand for 10 minutes, then invert onto cake plate.
Lamb Stuffed Cabbage Rolls


Ingredients:
savoy cabbage, lean lamb, onion, egg, fresh cilantro, fresh ginger, red chili pepper, garlic clove, olive oil, onion, savoy cabbage, garlic cloves, fresh ginger, tomatoes, sour cream, Greek feta cheese

Directions:
For the cabbage rolls:
Core the head of cabbage and boil in salted water until soft, about 5 minutes. Transfer to an ice-cold bowl of water to stop cooking. Remove from ice water, separate the green leaves and set aside for the rolls. Thinly slice the remaining cabbage and set aside for the sauce.
In a large bowl, combine the minced lamb, onion, breadcrumbs, egg, cilantro, ginger, chile pepper, garlic, salt, and pepper. Mix well, season, cover, and keep in the refrigerator until ready to use.
Preheat the oven to 350 degrees F.
Remove any thick veins from the cabbage leaves with a sharp knife. Place 1 cabbage leaf on a cutting board, add 2 tablespoons of the filling, fold sides, and roll up. Hold the loose end of the leaf with small bamboo sticks if necessary. Repeat with other leaves. Transfer the stuffed rolls into a 13 by 9-inch oven-safe dish. Keep in the refrigerator until ready to cook.
For the sauce:
In a saucepan, heat the olive oil. Add onions and reserved sliced cabbage and saute until caramelized, about 10 minutes. Add garlic and ginger, continue to cook for a minute over low heat. Add the tomatoes and veal stock. Season with salt and pepper. Simmer until the sauce thickens, about 15 minutes.
Pour the sauce over the cabbage rolls and cook in the oven for 50 minutes.
For serving:
Plate 2 cabbage rolls per person, and a ladle of sauce. Garnish with crumbled feta. Serve with the roasted potatoes and chive sour cream.
Tonkatsu / Katsu Sauce
Category: side-dish
By Soifua

This is a version of a sauce used for tonkatsu (pork) or chicken katsu.  My family loves it, and I like it better than a local restaurant's sauce.

Ingredients:
1 cup ketchup
4 teaspoons dry mustard powder
1 ½ teaspoons garlic powder
1 ½ teaspoons ground black pepper
3 tablespoons Worcestershire sauce

Directions:
In a small bowl, stir together the ketchup, mustard powder, garlic powder, pepper, and Worcestershire sauce. Cover and refrigerate for at least 1 hour to blend the flavors before serving.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 1 cup

Calories: 45
Fat: 0.7 g
Carbohydrates: 9.7 g
Sugars: 7.6 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Sodium: 397 mg
Christmas Bread (Jule Kaga)


Ingredients:
flour, warm water, milk, shortening, sugar, salt, eggs, cardamom, raisins, walnuts

Directions:
Plump raisins by placing them in a microwavable container adding 1 c water for 3 minutes.
Dissolve yeast in 1/2 c warm water, set to the side.  Mix together shortening, milk, sugar, salt, eggs, cardamom.  Add in proofed yeast mixture and slowly add flour and reserve about 1/2 cup.  If using Kitchen Aid with dough hook, mix for 5 minutes, if not, knead by hand for 3 minutes.  Chop cherries, raisins and nuts mixed with the remaining flour and then work into bread.
Place in a large greased bowl and let raise for one hour in a warm area.  Punch down bread and place into greased bread pans - should make 3 large loaves or 4 medium.  Let raise one hour.
Preheat oven to 325.  Cook bread for 30-40 minutes until golden brown.
Super Easy Salmon Cakes
Category: appetizers-and-snacks
By Marianna

This recipe is a great way to used canned or leftover salmon, and is easily adapted to include whatever spices you like.

Ingredients:
1 (7 ounce) can salmon, drained and flaked
1  egg, beaten
1 tablespoon olive oil
2  green onions, finely chopped
2 cups finely crushed saltine cracker crumbs
lemon pepper to taste

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a medium bowl, mix together salmon, egg, olive oil, green onions, and 2/3 cup cracker crumbs. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet. Bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 281.3
Fat: 12.2 g
Saturated fat: 2.2 g
Carbohydrates: 25.5 g
Sugars: 0.4 g
Dietary fiber: 1.2 g
Protein: 16.4 g
Cholesterol: 68.1 mg
Sodium: 570.4 mg
Pheasant Fricassee


Ingredients:
all-purpose flour, salt, pepper, pheasants, butter, onion, carrot, chicken broth, ground cloves, flour, parsley, lemon juice

Directions:
Combine the 1/2 cup flour, salt and pepper in a paper bag.
Add pheasant, 2 to 3 pieces at a time.
Shake to coat well.
In a large heavy skillet brown the pheasant in butter (350° on electric skillet].
Add onion and carrot, cook 2 minutes.
Add 1 can broth and cloves.
Reduce heat (200°] Cover and simmer 45 to 55 minutes or till tender, adding 2nd can of broth as needed to prevent all juices from cooking away.
Remove to warm platter.
Measure 1 cup broth, discard remaining broth.
Return broth to skillet.
In a screw-top jar shake light cream and 3 tbls flour till blended.
Stir into broth in skillet, cook and stir till thickened and bubbly.
Stir in parsley and lemon juice.
Serve over pheasant.
Berry Baked Oatmeal
Category: breakfast-and-brunch
By PINKFIREBALL21

This baked oatmeal is a healthy way to start your day. The oat bran and chia seeds add protein and fiber to keep you full to lunch time.

Ingredients:
cooking spray
1 ½ cups oats
⅓ cup packed brown sugar
¼ cup oat bran
¼ cup chia seeds
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon dried orange peel
¼ teaspoon salt
2 cups milk
2  eggs
3 tablespoons honey
1 ½ tablespoons butter, melted
1 ½ teaspoons vanilla extract
1 cup chopped fresh strawberries
1 cup fresh blueberries

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch glass baking dish with cooking spray. Mix oats, brown sugar, oat bran, chia seeds, baking powder, cinnamon, orange peel, and salt together in a bowl. Whisk milk, eggs, honey, butter, and vanilla extract together in a separate bowl. Layer strawberries into the prepared baking dish; top with oat mixture. Pour milk mixture over oat mixture and top with blueberries. Bake in the preheated oven until lightly browned and set, 23 to 28 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 307.3
Fat: 9.5 g
Saturated fat: 3.8 g
Carbohydrates: 49.5 g
Sugars: 28.6 g
Dietary fiber: 6 g
Protein: 9.4 g
Cholesterol: 76.1 mg
Sodium: 262.1 mg
The Best Beef Tri-Tip
Category: meat-and-poultry
By Chef John

I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!

Ingredients:
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon dried rosemary
1 tablespoon chopped fresh rosemary leaves
1 (2 1/2 pound) beef tri-tip roast
½ cup beef broth  (Optional)

Directions:
Preheat the oven to 225 degrees F (110 degrees C). Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl. Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered. Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway. Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates. Mix beef broth in with the pan drippings and drizzle over the slices.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 1 2 1/2-pound tri-tip

Calories: 273.9
Fat: 11.8 g
Saturated fat: 4.3 g
Carbohydrates: 1.4 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 38.4 g
Cholesterol: 131.7 mg
Sodium: 1539.7 mg
Cajun Catfish Supreme
Category: seafood
By Lu

I entered this recipe in a large neighborhood Cajun party contest, and won first prize. It is an unusual, but delicious way of preparing catfish.

Ingredients:
1 ½ pounds catfish fillets, cut in strips
2 teaspoons Cajun-style blackened seasoning
4 tablespoons mayonnaise
½ cup butter
1 cup sliced fresh mushrooms
½ cup chopped fresh parsley
1 cup sliced green onions
1 pound small, peeled shrimp
2 (10.75 ounce) cans  condensed cream of shrimp soup

Directions:
Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour. In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer. In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish. Bake at 375 degrees F (190 degrees C) for 30 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 2 hrs 15 mins
Yields: 6 servings

Calories: 483.9
Fat: 34 g
Saturated fat: 15.7 g
Carbohydrates: 9.6 g
Sugars: 1.3 g
Dietary fiber: 1.2 g
Protein: 33.6 g
Cholesterol: 225.4 mg
Sodium: 1290.5 mg
Mignonette Sauce


Ingredients:
red wine vinegar, black peppercorns, shallots

Directions:
Combine the vinegar, peppercorns and shallots in a jar., Keep in the refrigerator for up to 1 month.
Spinach and Sun-Dried Tomato Pasta
Category: world-cuisine
By madball911

I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.

Ingredients:
1 cup vegetable broth
12  dehydrated sun-dried tomatoes
1 (8 ounce) package uncooked penne pasta
2 tablespoons pine nuts
1 tablespoon olive oil
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn into bite-size pieces
¼ cup grated Parmesan cheese

Directions:
In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain. Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted. Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through. In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

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

Calories: 340.3
Fat: 8.9 g
Saturated fat: 2 g
Carbohydrates: 52 g
Sugars: 4 g
Dietary fiber: 6.1 g
Protein: 14.7 g
Cholesterol: 4.4 mg
Sodium: 386.1 mg
The Hippo


Ingredients:
mayonnaise, roast beef, American cheese, swiss cheese, fresh tomatoes, smoked ham, iceberg lettuce

Directions:
Spread mayonnaise on one side of each slice of bread; lay out a slice of bread and top with roast beef and cheese.
Place another slice of bread on top; add on tomato slices, ham, and lettuce.
Top with remaining slice of bread, cut sandwich in half, insert toothpick in each half to hold it together; serve immediately.
Cucumber Salad
Category: salad
By HAIRGODDESS

A cool cucumber salad with low fat dressing that is great for bar-b-ques.

Ingredients:
4 medium cucumbers, peeled and diced
1 (8 ounce) container vanilla low-fat yogurt
1 (8 ounce) container reduced-fat sour cream
½ cup diced onion
2 cloves garlic, minced
1 tablespoon dried dill weed
salt and pepper to taste

Directions:
Drain cucumbers for a few minutes on paper towels. In a serving dish, stir together the yogurt, sour cream, onion, garlic, and dill. Add cucumbers, and gently mix to coat. Season with salt and pepper. Refrigerate for a couple of hours before serving for best flavor.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 12 servings

Calories: 55.5
Fat: 2.6 g
Saturated fat: 1.6 g
Carbohydrates: 6.8 g
Sugars: 4.1 g
Dietary fiber: 0.5 g
Protein: 2.1 g
Cholesterol: 8.2 mg
Sodium: 35.3 mg
Gluten-Free Millionaire Cookies


Ingredients:
butter, sugar, potato starch, tapioca starch, buckwheat flour, cinnamon, butter

Directions:
Cream butter with sugar until light.
Blend in flour, cinnamon, and 1/3 cup chocolaate chips; mix well.
Roll into 1" balls and place on ungreased baking sheets.
Make an indentation in each ball with your thumb.
Bake in a preheated 350* oven for 15 to 18 minutes.
Remove and spoon jam into the centre of each cookie.
Combine remaining chocolate chips with 1 tablespoon butter.
Melt and blend until smooth.
Spoon chocolate mixture over jam on each cookie.
Enjoy!
Bacon Wrapped Figs


Ingredients:
figs, bacon, black pepper

Directions:
Preheat oven to 400°F.
Line a pan with sides with foil.
Rinse, dry & trim stems off figs.  Wrap in bacon; secure with a toothpick.
Once in baking pan, sprinkle with pepper.
Bake for 20-30 minutes, checking every 5 minutes towards the end.  You want the bacon to crisp, not burned.
They will be soft & juicy.  The juice will be HOT so let them sit a few minutes before eating!
Cheeseburger Soup I
Category: soups-stews-and-chili
By Auntylene

I use sharp cheddar cheese because I like the taste but any cheddar is good.

Ingredients:
½ pound ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes
¼ cup all-purpose flour
2 cups cubed Cheddar cheese
1 ½ cups milk
¼ cup sour cream

Directions:
In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 to 8 servings

Calories: 410.9
Fat: 27.3 g
Saturated fat: 15.4 g
Carbohydrates: 22.6 g
Sugars: 4.5 g
Dietary fiber: 2.6 g
Protein: 18.9 g
Cholesterol: 80.9 mg
Sodium: 595.6 mg
Szechuan Shredded Beef


Ingredients:
mild soy sauce, sherry wine, rice vinegar, white vinegar, cornstarch, chili pepper, gingerroot, garlic, five-spice powder, granulated sugar, sherry wine, rice vinegar, soy sauce

Directions:
Place meat in freezer until partly frozen to make it easy to slice.
(Time will vary according to efficiency of your freezer but check at 30 minutes.].
Cut meat across grain into 1/4 inch slices, then cut into 1/4 inch strips.
Stir together soy sauce, sherry and vinegar; blend in cornstarch until smooth.
Toss meat strips in mixture, coating well; let stand for 1 hour at room temperature or longer in refrigerator.
Marinade should be completely absorbed by meat but if any remains, reserve and add to wok with sauce.
Stir together jalapeno pepper, ginger root, garlic and five spice powder; set aside.
SAUCE:
Stir all ingredients together and set aside.
In wok or skillet, heat oil.
Add beef strips and cook over high heat, tossing and stirring to separate, for 1 minute.
Sprinkle with sugar and cook, tossing and stirring, for 1 minute longer.
Lift pan from heat; add spice mixture and cook for 1 minute in heat of pan.
Add sauce and any remaining marinade.
Return to heat and cook, stirring, for about 3 minutes or until sauce is thickened.
Cucumber, Dill and Horseradish Relish


Ingredients:
cucumber, sea salt, scallions, fresh dill, horseradish, fresh ground black pepper, mayonnaise

Directions:
"Halve the cucumber, discard the seeds and chop finely. Mix with the remaining ingredients."