xiaoxl/recipe_data huggingface dataset:
Sweet Potato Skins- Texmex Style


Ingredients:
sweet potatoes, Mucho Gusto Taco Seasoning Mix, kosher salt, chili powder, sharp cheddar cheese, monterey jack pepper cheese, scallions, sour cream, salsa, black olives, chopped tomato

Directions:
Bake the sweet potatoes at 400F for 40 minutes, or until done.  Set aside until cool enough to handle.
In a small skillet, brown the ground beef.  Skim off any accumulated fat, and add taco seasoning, plus any liquid called for in the recipe.  Simmer gently until liquid is almost gone.  It's very important to skim as much fat as possible, to avoid a slimy texture.
Set the oven for broil, and allow to preheat as you complete the assembly.
Once the potatoes are cool, slice in half lengthwise, and scoop out most of the potato inside.  Leave 1/8 to 1/4 inch of flesh, so that the skins don't fall apart when you pick them up.
Place the potato shells on a baking sheet covered with foil, or sprayed with cooking spray so they don't stick.
Sprinkle the potato shells with salt and chili powder.  The amounts I've given are estimates, use more or less according to your taste.
Top each shell with taco meat, green onion, and cheese.
Broil until the cheese is melted, and the skins are heated through, about 5-8 minutes.
Serve immediately with the garnishes of your choice.
Hamburger Cookies


Ingredients:
character(0]

Directions:
Place icing into cake decorating tubes for easy use.
Squeeze a little green, red and yello icing around edges of thin mint cookie.
Put one vanilla wafer on top and one on bottom of the thin mint cookie so icing hangs out on edges.
Dutch Apple Cake


Ingredients:
butter, margarine, eggs, brown sugar, cinnamon, butter, margarine, pecans, walnuts

Directions:
In large bowl, combine dry cake mix, melted butter and eggs; blend well.
Spread on bottom of 13 x 9 inch baking pan.
Spoon pie filling evenly over batter.
In small bowl, combine brown sugar and cinnamon.
Cut in softened butter.
Stir in nuts.
Sprinkle over pie filling.
Bake at 350°F for 50 minutes or until cake springs back when lightly touched.
Mozzarella Stuffed Pork Chops


Ingredients:
boneless pork chops, mozzarella cheese, mushrooms, parsley, salt, pepper, egg

Directions:
Combine cheese, mushrooms, parsley, salt and pepper. Place bread crumbs on a plate or a pie pan. Beat the egg and place in another shallow dish.
Make a slit in each pork chop about 3/4 the way through. Stuff with the cheese and musroom mixture. Dip and roll the chops in the egg then the bread crumbs. Use toothpicks to help keep them closed if you need to.
Place each pork chop in a greased baking dish, cover, and bake at 350 for 40 minutes.
Saoco - Refreshing Rum Drink


Ingredients:
light rum, fresh lime juice, sugar

Directions:
Combine all the ingredients except the ice in a shaker glass and stir with a spoon until the sugar dissolves.
Pour the mixture into a stemmed glass filled with ice.
Cream of Jalapeno Soup


Ingredients:
butter, all-purpose flour, butter, onion, carrot, green bell pepper, chilies, swiss cheese, cheddar cheese, salt

Directions:
Melt 3 tablespoons butter in heavy pan over low heat.  Add flour and stir 3 minutes.  Mix in stock and cream.
Increase heat and bring to a boil stirring constantly.  Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat.  Add onion, carrot and green pepper.  Cook until soft, stirring occasionally, about 8 minutes.  Mix in jalapenos.
Add both cheeses to cream mixture and stir until melted.  Mix in vegetables.  Season with salt to taste and serve.
Stewed Tomatoes (Gobbledygook)
Category: side-dish
By Clotho98

This is what we called 'Gobbledygook' when we were kids. It's actually a Southern version of very sweet, stewed tomatoes. It isn't the most attractive dish in the world, but it's delicious. Don't try making this with fresh tomatoes. It won't work. And you really do need that much sugar in there.

Ingredients:
1 (28 ounce) can whole peeled tomatoes, with liquid
3 slices stale bread, torn into pieces
⅔ cup white sugar
¼ cup butter, melted
1 pinch salt
1 teaspoon black pepper

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish. Stir the tomatoes, bread, sugar, butter, salt, and pepper in a bowl; pour into the prepared dish. Bake until hot and the tomatoes are tender, about 45 minutes.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 6 servings

Calories: 210.2
Fat: 8.3 g
Saturated fat: 5 g
Carbohydrates: 34 g
Sugars: 25.9 g
Dietary fiber: 1.7 g
Protein: 2.1 g
Cholesterol: 20.3 mg
Sodium: 326.6 mg
Chicken and Waffles
Category: breakfast-and-brunch
By Switzer

This recipe has crunch, sweet and spicy, savory all in one.

Ingredients:
4  eggs
¼ cup heavy cream
2 tablespoons cayenne pepper
1 tablespoon salt
1 tablespoon ground black pepper
2 cups all-purpose flour
1 cup cornstarch
1 tablespoon salt
1 quart peanut oil for frying
8  chicken tenders
1 cup mayonnaise
¼ cup maple syrup
2 teaspoons prepared horseradish
1 teaspoon dry mustard powder
12 slices bacon
8 thin slices  Cheddar cheese
8  plain frozen waffles

Directions:
Whisk together the eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl.  In a paper bag, shake together the flour, cornstarch, and 1 tablespoon salt. Dip the chicken into the beaten egg mixture, then place into the flour mixture and shake to coat.  Place the breaded chicken onto a wire rack; do not stack. Let the chicken rest for 20 minutes to allow the coating to set. Heat about 3 inches of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken 5 to 8 minutes until golden brown. Remove chicken, and drain on paper towels. Set aside or keep warm in a a low oven. Combine the mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. To assemble the sandwiches: Place 4 waffles on a cookie sheet, top each waffle with 2 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar.  Broil the sandwich for a 3 to 5 minutes until the cheese melts.  Spread 3 tablespoons of the maple mayonnaise on the remaining 4 waffles and place on top of the sandwich.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 4 sandwiches

Calories: 1793.4
Fat: 109.9 g
Saturated fat: 27.5 g
Carbohydrates: 127.1 g
Sugars: 17 g
Dietary fiber: 4.8 g
Protein: 72.9 g
Cholesterol: 396.8 mg
Sodium: 5234.2 mg
Fiesta Meatballs


Ingredients:
milk, egg, salt, sweet pepper, salsa, water, cheddar cheese, fresh coriander

Directions:
In a medium bowl, using a fork, whisk together milk, egg, Tex-Mex seasoning and salt. Tear bread into tiny pieces, dropping them into milk mixture; stir well. Let stand for 5 minutes until mushy. Add meat and coriander. With fork, stir just until blended (do not over mix or meatballs will be tough].
Form meat into about forty 1-inch (2.5-cm] meatballs. In a large non-stick skillet, heat oil over medium heat. Cook meatballs, in two batches if necessary, for 7 to 8 minutes, until mostly browned all over.
Return all meatballs to skillet. Stir in red pepper, salsa and water. Reduce heat to medium-low; cook, covered, stirring once or twice, for 3 to 5 minutes, until meatballs are cooked through.
Served topped with the cheese and coriander if desired.
Blue Hawaiian Cocktail
Category: drinks
By Allrecipes

Invented in Hawaii in the 1950s, the Blue Hawaiian will have you crooning like Elvis.

Ingredients:
1 fluid ounce light rum
1 fluid ounce blue Curacao liqueur
2 fluid ounces pineapple juice
1 fluid ounce cream of coconut
1 cup crushed ice
1  pineapple slice
1  maraschino cherry

Directions:
Combine rum, blue Curacao, pineapple juice, cream of coconut, and 1 cup crushed ice in blender. Puree on high speed until smooth. Pour into chilled highball glass. Garnish with a slice of pineapple and a maraschino cherry.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 368.9
Fat: 6.7 g
Saturated fat: 5.2 g
Carbohydrates: 49.2 g
Sugars: 43.3 g
Dietary fiber: 0.6 g
Protein: 0.4 g
Sodium: 30.8 mg
Spiced Beef and Butternut Squash Stew


Ingredients:
tomato sauce, ground ginger, ground cumin, ground cinnamon, salt, pepper, onion, beef chuck, flour, couscous, chickpeas, fresh cilantro

Directions:
In a slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, 1/2 C water, salt, and pepper.  Stir in onion.
Sprinkle beef with flour and add to the cooker.  Toss to coat.
Scatter the butternut squash over the top and cook, covered, until the beef is tender, 7-8 hours on low or 4-5 hours on high.
Ten minutes before serving, prepare couscous according to package directions.  Fold the chickpeas into the stew and cook, covered until heated through, about 3 minutes.
Serve the stew over the couscous and sprinkle with cilantro.
Glady's Chicken Salad


Ingredients:
celery, seedless grapes, orange, mayonnaise

Directions:
Combine and toss together all ingredients except mayonnaise and onion juice., Mix mayonnaise and onion juice, if necessary, mix with a little heavy cream., Stir into salad and serve in crisp lettuce cups.
Apricot Brandy Slush


Ingredients:
apricot brandy, boiling water, sugar

Directions:
Dissolve the sugar in the boiling water.
Add all other ingredients.
Mix and freeze.
To serve, spoon some slush into a cup and add some Squirt or 7Up to your liking.
Can also be served for breakfast with added orange juice or for evenings with added brandy.
Gravy from Scratch


Ingredients:
light butter, yellow onions, garlic clove, mushrooms, flour, kosher salt, fresh ground black pepper, brandy

Directions:
In a large pan, heat the butter until it melts. Add onions and mushrooms. Cook on medium-low heat for 5 minutes.
Add garlic and cook for another 5-10 minutes, until the onions are lightly browned and softened.
Add flour to the pan, and stir until blended into a paste. Blend in the salt and pepper and cook for 2 to 3 minutes.
Add the chicken stock mixture and brandy. Cook uncovered for 4 to 5 minutes until thickened. Season to taste, and serve.
Grog


Ingredients:
light rum, water, grapefruit juice, honey, cinnamon

Directions:
"Put all the ingredients in a punch bowl then add the water. Simple!"
Easy Chicken and Bell Pepper Fajitas
Category: world-cuisine
By LLIGETT

Simple, healthy dinner that's sure to please everyone's taste buds. A favorite at our Mexican nights in college! Serve on tortillas with desired garnishes (cheese, sour cream, salsa, lettuce, tomato, guacamole).

Ingredients:
1 ½ teaspoons garlic powder
1 ½ teaspoons chili powder
½ teaspoon paprika
½ teaspoon dried basil
10 ounces chicken tenderloins, sliced into strips
2 tablespoons vegetable oil
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped red bell pepper

Directions:
Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture. Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.

Prep time: 20 mins
Cook time: 7 mins
Total time: 27 mins
Yields: 4 servings

Calories: 172.6
Fat: 8.9 g
Saturated fat: 1.6 g
Carbohydrates: 7.4 g
Sugars: 3.3 g
Dietary fiber: 2 g
Protein: 15.9 g
Cholesterol: 40.4 mg
Sodium: 48.6 mg
South Beach Parmesan Crackers


Ingredients:
parmesan cheese, pepper

Directions:
Preheat oven to 350 degress.
If using seasonings, mix cheese and seasoings
Place a 2Tbs mound of cheese on a nonstick baking sheet, and using the back of a spoon (or your thumb] press the mound into a circle that is about 2-2 1/2inches in diameter.
Repeat the previous step, with about 1 inch between circles.
Bake for about 8-12 minuets, or until the crackersare golden brown.
Allow the crackers to cool on the baking sheet until they set, and then transfer to a paper towel lined plate or hard surface.  This will help drain excess oils.
Store in a airtight container between layers of wax paper.
Enjoy!
Brownie Batter Chocolate Gravy


Ingredients:
butter, flour, sugar, milk

Directions:
Mix butter, cocoa and flour., Add the sugar and milk., Cook over medium heat until thick., Serve over biscuits.
Lasagna - My Special 'no Boil' Recipe


Ingredients:
yellow onion, butter, minced garlic cloves, diced tomatoes, tomato paste, tomato sauce, sugar, oregano, basil, thyme, water, ricotta cheese, mozzarella cheese, parmesan cheese, egg, mozzarella cheese

Directions:
In 9 X 13 inch pan, place 9 lasagna noodles and fill with cold water until noodles are covered.  Set aside.
Melt butter for sauce in deep skillet and add minced garlic and diced onion.  Cook until onions are transparent.
Add ground chuck to onions and cook, breaking up into small pieces with spatula.
While ground chuck is cooking, mix all Cheese mixture together, adding egg last.  Set aside.
After ground chuck mixture is cooked, add remaining sauce ingredients: First add diced tomatoes, paste and sauce; then sugar and spices; then combine water into the mixture and stir well. Turn off burner.
Using a 9 X 13 inch glass baking dish, spread a small amount of sauce onto the bottom of the dish.
Place three of the lasagna noodles in a line in the bottom of the dish.  Add approximately 1/3 of the cheese mixture and smooth over the lasagna noodles.  Add approximately 1/4 of the sauce mix on top of the cheese mixture and lightly spread it to even it out.
Add a layer of lasagna noodles and repeat cheese and sauce layers.  Repeat once again for the top layer.
With the last 1/4 of the sauce mixture, use it to spread around the edges and make sure all noodles are covered with sauce. (If not, the noodle will be hard when cooked].
Cover with foil and bake at 350 degrees for 1 hour.
Remove from oven, remove foil and add remaining 1 cup of mozeralla.  Bake for an additional 10 minutes, cheese will melt.
Remove from oven and cut into 12 squares.
Big Batch Brownies


Ingredients:
bittersweet chocolate, butter, flour, baking powder, salt, eggs, sugar, vanilla, butter, powdered sugar, egg

Directions:
Heat oven to 350.
Melt Chocolate and Butter on low heat.  Cool.
Sift Flour, Baking Powder and Salt together - Set aside.
In large bowl beat the eggs well, add the sugar gradually, beating until thick.
Add the Vanilla and melted Chocolate/Butter to the Eggs, blending well.
Stir in the dry ingredients and the nuts.
Pour batter into a greased 11 x 15 sheet pan.
Bake for 30 - 35 minutes until it tests done.
To Make Glaze melt butter and chocolate together in saucepan, remove from heat and add the powdered sugar and the egg stirring constantly.
Pour the Glaze over the warm brownies in pan, and spread evenly.
Chicken Roll-Ups


Ingredients:
cream cheese, chicken breasts, cheese, butter

Directions:
Preheat oven to 350., mix cream cheese, shredded cheese, chicken, salt and pepper in large bowl., Unroll crescent rolls and spoon mixture inside., Roll up and seal rolls., Brush with butter and then bake for 20-25 minutes.
Homemade Frozen Custard


Ingredients:
milk, eggs, sugar, cornstarch, salt, sweetened condensed milk, pure vanilla extract

Directions:
In a large heavy saucepan, bring milk to a boil.
Meanwhile, beat eggs; add sugar, cornstarch and  salt. Mix well.
Gradually, add a small amount of hot milk; return all to the saucepan.
Cook and stir constantly for 6-8 minutes or until mixture thickens and coasts a spoon.
Gradually stir in condensed milk and vanilla; mix well.
Chill 3-4 hours.
Pour into an ice cream freezer.
Freeze according to manufacturer's directions.
Yield: about 1-1/2 qts.
Thai It! You'll Like It!


Ingredients:
fettuccine, linguine, red bell peppers, snow peas, green onion, reduced sodium soy sauce, white vinegar, rice vinegar, gingerroot, garlic, crushed red pepper flakes, shrimp

Directions:
Cook pasta according to package directions; drain and keep warm.
While pasta is cooking, prepare sauce.
In a large saucepan, combine all ingredients except shrimp; mix well.
Bring to a boil; reduce heat to medium.
Cook and stir for 3-4 minutes, until vegetables are crisp-tender and sauce is bubbly and slightly thickened.
Stir in shrimp (or chicken] and cook just until heated through, 1-2 minutes; do not overcook or shrimp will be rubbery.
Toss hot shrimp sauce with pasta and serve immediately.
Cheddar's Restaurant Spinach Dip


Ingredients:
half-and-half, monterey jack cheese, cream cheese, green chili peppers, onion, frozen spinach

Directions:
Mix all ingredients. Cook at 400 degrees F for 1/2 hour in serving dish., Serve with tortillas.
Egg White Breakfast Casserole
Category: breakfast-and-brunch
By Stephanie Patterson

Great egg white casserole to make at the beginning of the week for a quick breakfast each morning.

Ingredients:
1  serving cooking spray
1 (32 ounce) container egg whites
⅓ cup nonfat plain Greek yogurt
1 pinch salt and ground black pepper to taste
1 (8 ounce) package sliced fresh mushrooms
1 small onion, chopped
2 ½ cups cooked turkey sausage crumbles (such as Jimmy Dean®)
1  plum tomato, chopped
2 cups shredded Cheddar cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with nonstick cooking spray. Whisk egg whites, yogurt, salt, and pepper together in a bowl. Pour into the prepared dish. Bake in the preheated oven until starting to set, about 10 minutes. Meanwhile, saute mushrooms and onion in a pan until softened, 5 to 10 minutes. Spread mushroom mixture, sausage crumbles, and tomato over the parbaked egg layer. Cover with Cheddar cheese. Continue baking until eggs are set and cheese is melted, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 9X13-inch casserole

Calories: 198.6
Fat: 9.6 g
Saturated fat: 5.3 g
Carbohydrates: 3.2 g
Sugars: 1.2 g
Dietary fiber: 0.4 g
Protein: 22.5 g
Cholesterol: 33.7 mg
Sodium: 558.5 mg
Pasta With Kale and Kidney Beans


Ingredients:
olive oil, garlic cloves, salt, black pepper, crushed red pepper flakes, kale, kidney beans, parmesan cheese

Directions:
"Heat olive oil in a large saucepan over medium heat.  Add garlic, stock, salt and peppers and cook 2 minutes.  Reduce heat to low, stir in kale, pasta, and beans, and cook 2 minutes until all is heated through.  Spoon into shallow bowls and top with cheese."
WW SOUTHWESTERN STUFFED CABBAGE CASSEROLE Weight Watchers


Ingredients:
olive oil, lean ground beef, onion, garlic, Hungarian paprika, green cabbage, tomatoes with juice, tomato sauce, parsley, water, brown rice, mozzarella cheese

Directions:
Cook brown rice following package’s directions.
Chop onion finely, and cabbage into bite size pieces.
Preheat oven to 350 degrees.  Spray an 8 x 8 or 9 x 9 baking dish.
In a large skillet heat to medium heat, brown ground beef crumbling into small pieces.
Remove ground beef and set aside.
Add ½ T of oil to skillet and add chopped onion.  Sautee for 5 minutes or until translucent.
Add minced garlic, Southwestern or Cajun seasoning, paprika and cook for 2-3 minutes.
Add diced tomatoes, tomato sauce, parsley, ground beef, cabbage & broth. Stir thoroughly.
S&P to taste.  Add more spice is preferred.
Simmer uncovered for 15-20 minutes.  Mixture will thicken slightly.
Add cooked rice and fold in so rice doesn’t break down.
Transfer into baking dish and cover with foil, baking for 20 minutes.
Uncover and sprinkle with cheese. Bake 5-10 minutes longer until cheese melts & browns lightly.
Cilantro Crusted Mahi Mahi


Ingredients:
mahi mahi fillets, olive oil, fresh cilantro, sea salt, black pepper

Directions:
Heat olive oil in a large oven proof skillet over medium high heat.
Preheat oven to 375 degrees.
Season both sides of fish with salt and pepper.
Dredge only one side of each fillet in the cilantro.
Place fish, cilantro side down, into the hot olive oil, being careful not to crowd the pan.
Cook until cilantro is crisp, checking often not to burn. (I check after 1 minute, then every 30 seconds after that.].
Turn fish over, then place in preheated oven.
Bake for 3-5 minutes, or until fish flakes easily with a fork.
If you do not have a large oven proof skillet, you can cook fish a couple of fillets at a time, then transfer to a baking dish to finish cooking. You can use less oil or nonstick spray if using a nonstick pan, just remember to add more before adding more fish. Add extra cooking time since the dish is not preheated.
Mammaw's Butterscotch Pie


Ingredients:
brown sugar, sugar, salt, flour, milk, margarine, vanilla, vanilla extract, cream of tartar, sugar

Directions:
Mix sugars, salt and flour in top of double boiler,, add milk slowly until, smooth., Cook until hot then add hot mixture a spoonful at a time to egg, yolks then add yolk mixture back into hot while stirring and cook until, thick., Remove from heat and add margarine and vanilla., Let cool and pour, into browned crust., Top with meringue and brown in oven., Meringue:., In bowl beat egg whites, vanilla, and cream of tartar until soft peaks form, or about one minute., Gradually  add the sugar about 1 T. at a time, beating, at high speed about 4 minutes more or until mixture forms stiff, glossy, peaks and sugar is dissolved., Immediately spread over pie, carefully, sealing edges to prevent shrinkage., Bake at directed in pie recipe.
Chef John's Bigos (Polish Hunter's Stew)
Category: soups-stews-and-chili
By Chef John

This meaty stew is usually made with wild game such as venison or boar, but you can use beef, pork, or other meat--just use a lot. It's perfect for feeding a crowd, especially when the weather turns cold and dreary.

Ingredients:
¼ cup dried porcini mushrooms
½ cup warm water
2 tablespoons unsalted butter
2 cups packed, drained sauerkraut (not rinsed)
1 small head green cabbage, quartered and sliced
4  strips bacon, cut into 1-inch pieces
1 pound pork shoulder, cut into 1 1/2-inch pieces
1 pound boneless beef chuck, cut into 1-inch pieces
1 pound Polish sausage links, sliced (or any other sausage)
1 large onion, peeled and chopped
3  pitted prunes, diced
1 cup dry red wine
1 teaspoon paprika
½ teaspoon caraway seeds
1 teaspoon dried thyme leaves
¼ teaspoon allspice
1 large bay leaf
freshly ground black pepper
salt to taste

Directions:
Place mushrooms in warm water to soak and soften, 10 or 15 minutes. Drain and chop. Heat butter in a heavy pot or Dutch oven; add sauerkraut and sliced cabbage. Cook over medium-low, stirring occasionally. Brown the meat and add it to pot while sauerkraut is cooking per directions below. Heat skillet over medium-high heat; add bacon and cook until browned but not crisp. Transfer bacon to pot with cabbage, leaving bacon grease in skillet. Brown pork shoulder pieces in bacon grease over medium-high heat. Sprinkle with salt. Cook and stir until browned on all sides, 4 to 5 minutes. Transfer pork to pot. Add beef chunks to skillet; sprinkle with salt. Cook and stir until browned, about 4 or 5 minutes. Add sausage slices to skillet and cook and stir until browned. Transfer slices to pot. Reduce heat under skillet to medium. Add chopped onion and a sprinkle of salt; cook and stir until onion turns translucent and starts to take on some color. Stir in chopped mushrooms and diced prunes. Cook and stir about 2 minutes. Pour in dry red wine; raise heat to medium-high. Simmer until wine is reduced to where very little liquid remains. Transfer onion mixture to pot with cabbage and meat. Add paprika, caraway seeds, thyme, allspice, bay leaf, pepper, and salt. Stir to evenly distribute all ingredients. Cover tightly; simmer over medium-low heat until meat is tender, 1 to 1 1/2 hours, stirring occasionally. Remove from heat. Allow stew to cool slightly; refrigerate overnight to let flavors blend. Place pot over low to medium-low heat and add a splash of water. Bring stew to low simmer, stirring occasionally, and cook until hot, 10 to 15 minutes.

Prep time: 30 mins
Cook time: 2 hrs 30 mins
Total time: 11 hrs
Yields: 6 servings

Calories: 639.8
Fat: 44.9 g
Saturated fat: 20 g
Carbohydrates: 19 g
Sugars: 9.2 g
Dietary fiber: 6 g
Protein: 32.2 g
Cholesterol: 135 mg
Sodium: 1173.8 mg