xiaoxl/recipe_data huggingface dataset:
Apple and Sausage Stuffing


Ingredients:
celery, onion, apple, garlic cloves, fresh parsley, fresh sage, bay leaf, milk, eggs, butter

Directions:
Heat vegetable oil in a large skillet over medium heat.  Add sausage and sauté until cooked through and brown, cutting into small pieces with a spatula as it cooks.  Transfer the cooked sausage to a bowl.
Place the celery, onion, apple, garlic, and herbs in the skillet, and sauté over medium heat for 5 minutes.  Add the sautéed mixture and the french bread cubes to the sausage.
In a separate blow, whisk together the milk, broth, eggs and butter.  Pour into bowl with stuffing mixture.  Gently fold milk mixture into the stuffing mix.  Season with salt and pepper.  Transfer the stuffing to the greased baking dish.  Bake uncovered until cooked through and brown, about 25 minutes.
Spring Green Guacamole


Ingredients:
peas, avocado, nonfat sour cream, green onion, cilantro, lime juice, green chili, garlic clove, salt, black pepper

Directions:
Cook peas according to package directions; drain and place in a food processor.
Add the avocado, sour cream, onions, cilantro, lime juice, chilies, garlic, salt and pepper; cover and process until smooth.
Transfer to a bowl; cover and refrigerate for 1 hour or until chilled.
Serve with baked tortilla chips.
The Best Chocolate Cake You Ever Ate
Category: desserts
By CANDACEMARIE

I make this cake over and over.  It is easy to put together and the frosting of the cake is easy and fast.  It goes fast around my house.

Ingredients:
2 cups white sugar
2 cups all-purpose flour
½ cup butter
½ cup vegetable oil
1 cup water
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ cup buttermilk
2  eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ cup butter
¼ cup unsweetened cocoa powder
¼ cup milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan. Sift 2 cups white sugar and 2 cups flour together; set aside. In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients. Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well. Pour batter into a 9 x 13 inch pan.  Bake at 375 degrees F (190 degrees C) for 20 minutes. To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil. Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans.  Pour frosting over hot cake.  Cake remains moist and may be frozen. Serves 20.

Yields: 1 - 9x13 inch cake

Calories: 334.6
Fat: 16.4 g
Saturated fat: 6.1 g
Carbohydrates: 46.7 g
Sugars: 36.9 g
Dietary fiber: 1.4 g
Protein: 2.7 g
Cholesterol: 36.2 mg
Sodium: 216.9 mg
Broiled Sweet Chili Ginger Lime Wings


Ingredients:
chicken wings, butter, limes, liquid honey, ginger, fresh garlic, garlic powder

Directions:
On a parchment lined sheet tray place wings and pat dry. Space them out and add some salt, pepper, dried powdered ginger and garlic powder.
Place under the broiler until browned, approximately 10 minutes depending on your oven. Flip and broil for approximately 10 more minutes.
While wings are cooking, COMBINE: 1/4 melted butter Juice and zest of two limes Approx. 1/4 cup Honey Dried powdered ginger 1-2 tsp of chili flakes Salt & pepper 1 teaspoons fresh or powdered garlic. (Adjust INGREDIENTS to your taste, these are only approximate guesses as I don't measure anything].
Serve with lime wedges and extra lime zest. Optional.
Instant Pot® Red Posole
Category: soups-stews-and-chili
By bd.weld

This simple, earthy, rich, and satisfying soup is easy to make in your Instant Pot® or electric pressure cooker. This recipe uses pork and hominy along with spices and herbs. Feel free to adjust the ingredients to suit your taste. Serve in bowls and add your favorite toppings, such as sliced radishes, shredded cabbage, diced avocado, chopped cilantro, lime wedges, and sliced jalapenos.

Ingredients:
2 tablespoons olive oil
2 pounds pork shoulder, cut into 1-inch cubes
1 medium onion, diced
3 cloves garlic, pressed
1 teaspoon New Mexico chili powder
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
½ teaspoon chipotle chile powder
½ teaspoon ground cumin
4 cups low-sodium chicken broth
1 (14.5 ounce) can red enchilada sauce
1 (4 ounce) can diced green chiles
⅓ cup chopped cilantro
1 (15 ounce) can golden hominy, drained

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Combine pork cubes, onion, garlic, chili powder, garlic salt, oregano, pepper, chipotle powder, and cumin in a bowl. Saute in the hot oil in small batches until pork is browned, about 5 minutes per batch. Turn off the pressure cooker. Add chicken broth, enchilada sauce, green chiles, and cilantro. Stir to blend. Close and lock the lid. Set cooker on high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock the lid and add hominy, stirring to blend.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 262.8
Fat: 15.4 g
Saturated fat: 5.9 g
Carbohydrates: 13.1 g
Sugars: 1.5 g
Dietary fiber: 2.5 g
Protein: 18 g
Cholesterol: 63.3 mg
Sodium: 600.7 mg
Chicken W/ Oyster Mushrooms & Tomatoes


Ingredients:
boneless chicken breasts, flour, black olives, plum tomato, grape tomatoes, garlic, capers, parsley, pine nuts, feta cheese

Directions:
Lightly coat chicken with the flour then place in large skillet with half the vegetable oil and saute the chicken for about 3 minutes or just until browned. Remove and set aside.
Add the other half of the oil and saute the mushrooms on a medium heat for 8-10 minutes or until starting to soften. Add the stock, olives, plum tomatoes, grape tomatoes, garlic, capers, and chicken.
Cover and simmer for 10 minutes or until chicken is cooked through.
Garnish with parsley, pine nuts and feta.
Manicotti (Beef or Turkey)


Ingredients:
beef, turkey, onion, garlic cloves, salt, pepper, mozzarella cheese, parmesan cheese

Directions:
Soak bread in water and squeeze to remove excess water; tear into small pieces and set aside.
In a skillet, cook the meat, onion, garlic, salt and pepper until meat is no longer pink and the onion is tender; drain.
Stir in the bread and cheeses; mix well.
Spoon into manicotti shells.
Pour half of the spaghetti sauce into a greased 13x9-inch baking dish.
Arrange shells over sauce and top with remaining sauce.
Cover and bake at 350°F for 25-30 minutes or until heated through.
(You can also do this without cooking the manicotti first, but you'll need to add a little water to the sauce[about 1/2 cup] and about 1/2 hour to the baking time].
Enjoy!
Texas Travis' Best Brisket Love-Rub.


Ingredients:
paprika, salt, onion powder, fresh ground black pepper, ground cumin, dried oregano, cayenne pepper

Directions:
Mix all ingredients well, and apply liberally to brisket.  Smoke brisket over hardwood for 12-14 hours in a 225 degree smoker. (depending on size]
*Rember when you cut the brisket to cut it across the grain, and DONT put sauce on it, serve the sauce on the side!
Serve with an ice cold beer, because everything tastes better with a good craft beer!
Next-Best-Thing-To-Robert-Redford Pie
Category: desserts
By Nancy Scott

This is a creamy pudding-like pie. It has thick chocolate filling, thick cream cheese filling, a butter/nut crust, and is topped with whipped cream.  Definitely not for those who are on a diet.

Ingredients:
1 cup all-purpose flour
⅔ cup butter
1 cup chopped walnuts
1 (8 ounce) package cream cheese
1 cup white sugar
2 (8 ounce) containers frozen whipped topping, thawed
1 (5.9 ounce) package instant chocolate pudding mix
1 (5.1 ounce) package instant vanilla pudding mix
3 cups milk
⅛ cup grated semisweet chocolate

Directions:
Combine flour, butter, and chopped nuts.  Press into the bottom of a 9 x 13 x 2 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden brown. Combine cream cheese, sugar, and 1 container of whipped topping until well mixed.  Spread evenly over the cooled crust. Mix pudding mixes and milk well until thick.  Spread evenly over the cream cheese filling.  Spread remaining container of whipped topping over the pudding layer.  Sprinkle grated chocolate over the top. Refrigerate for 6 to 8 hours before serving.

Yields: 1 9x13-inch pie

Calories: 863.3
Fat: 52.1 g
Saturated fat: 30.8 g
Carbohydrates: 93.1 g
Sugars: 71.4 g
Dietary fiber: 2.4 g
Protein: 10.5 g
Cholesterol: 78.8 mg
Sodium: 796.3 mg
Lemon Berry Cheesecake Bars


Ingredients:
strawberry, lemon juice, graham cracker crumbs, butter, sugar, eggs, sugar, lemon juice

Directions:
Crust:
Combine 1 1/4 cup graham cracker crumbs, 3 tablespoons sugar, and 1/3 cup butter in a square dish and press firmly to bottom and side of your pan.
Bake at 350°F for 8 minutes.
Filling:
Add Philadelphia Original Cooking Crème, 3 tablespoons of sugar, and 3 tablespoons of lemon juice to a bowl and mix thoroughly.
Add mixture to the crust.
Place sliced strawberries on top of the mixture and press them into the cream mixture.
Lemon Curd:
Add three eggs, 3/4 cup sugar, and 1/3 cup lemon juice to a stainless steel bowl.
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
Cook, stirring constantly approximately 10 minutes until it becomes thick.
Cut in 4 tablespoons of butter until melted and let cool a bit before you pour this on top of your dessert.
Garnish the top of your Lemon Berry Cheesecake with sliced strawberries.
Notes:
I think it might be even better to double the filing.  Also, I totally forgot to cut in the butter on my lemon curd and it still tasted great!
Herb-Infused Italian-Style Salad Dressing!


Ingredients:
light olive oil, lemon juice, black vinegar, minced garlic clove, white sugar, dried basil, dried oregano, coriander powder

Directions:
Mix the wet ingredients (Ingredients A] together until blended.
Add garlic, and use a spoon to crush it until the juice comes out.
Add the rest of the dry ingredients (Ingredients B], mix well.
Now this is the key to speed and flavour: microwave on high for 10-20 seconds. (depending on your microwave, until warm and the smell of the garlic and herbs come out].
Continue to dissolve the sugar until when you think it's done, drizzle and serve!
P.S. What I drizzled on, just as a simple example, was lettuce, cucumber slices and tomato and basil flavoured tuna can (one can].
Lime Pickled Red Onions


Ingredients:
red onion, fresh lime juice, olive oil, salt, fresh cilantro, fresh oregano, dried oregano

Directions:
Mix all ingredients and let onion marinate at least 3 hours at room temp., Will keep up to 4 days, covered in frig.
Pumpkin Pudding


Ingredients:
cinnamon, ginger, clove, baking soda, pumpkin, milk, butterscotch pudding mix

Directions:
Combine spices and baking soda in bowl., Mix in pumpkin and blend well., Add milk and pudding., Beat for one minute., Fold 1/2 cup of the whipped cream into the mixture., Garnish with rest of the whipped cream.
Sizzling Sherry Shrimp with Garlic
Category: world-cuisine
By MMZEHER

This recipe is from Spain.  Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp.

Ingredients:
¼ cup olive oil
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry or lemon juice
salt and freshly ground black pepper to taste
2 tablespoons chopped Italian flat leaf parsley

Directions:
Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes. Deglaze the pan with sherry or lemon juice and  season to taste with salt and pepper. Serve garnished with chopped parsley.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 servings

Calories: 223.2
Fat: 14.7 g
Saturated fat: 2.2 g
Carbohydrates: 3 g
Sugars: 0.2 g
Dietary fiber: 0.5 g
Protein: 18.9 g
Cholesterol: 172.6 mg
Sodium: 284.1 mg
Roasted Roma Tomatoes
Category: side-dish
By WendyWendy

Simple, fresh ingredients that are amazing together. Roast tomatoes in the oven or on your grill; you want them cooked but still firm, definitely not mushy.

Ingredients:
8  roma (plum) tomatoes, cut in half and seeds removed
¼ cup extra-virgin olive oil
2 tablespoons chopped garlic
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
salt and black pepper to taste
½ cup crumbled feta cheese

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese. Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 204.6
Fat: 18.3 g
Saturated fat: 4.8 g
Carbohydrates: 7.1 g
Sugars: 4.1 g
Dietary fiber: 1.6 g
Protein: 4 g
Cholesterol: 16.7 mg
Sodium: 216.4 mg
Easy Leg of Lamb
Category: meat-and-poultry
By Hkwilkins1

Easy leg of lamb! Perfect for Easter dinner! FYI, great boneless leg of lamb can be found at Costco!

Ingredients:
1 (5 1/2 pound) boneless leg of lamb, tied in netting
20 cloves garlic, or more to taste
garlic powder, or to taste
10  fresh rosemary sprigs

Directions:
Preheat oven to 325 degrees F (165 degrees C). Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan. Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover in aluminum foil; rest meat until thermometer reads 135 degrees F (57 degrees C) before carving.

Prep time: 10 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs
Yields: 8 servings

Calories: 346.1
Fat: 19.8 g
Saturated fat: 8.1 g
Carbohydrates: 3.4 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 36.4 g
Cholesterol: 125.6 mg
Sodium: 93.2 mg
Ranch Dressing


Ingredients:
mayonnaise, buttermilk, garlic powder, cayenne pepper, cracked black pepper, garlic

Directions:
"Mix all ingredients well then refrigerate."
Blended Fruit Chiller


Ingredients:
non-fat vanilla yogurt, frozen unsweetened strawberries, banana, unsweetened pineapple chunks, honey

Directions:
Combine all ingredients in a blender & process until well blended., Pour into chilled glasses & serve.
Cheesy Au Gratin Potatoes!


Ingredients:
potatoes, onion, butter, flour, milk, bacon, basil, dry mustard, salt, thyme, cheddar cheese, Velveeta cheese

Directions:
Boil potatoes for 15-20 minutes., Saute onions with salt, pepper, basil and thyme., Add flour to form a rue., Add milk, stir and cook until thick., Add cheese and continue stirring until melted., Pour over potatoes., Bake at 350 F for 45 minutes., Sprinkle top with the crumbled bacon!
Zucchini and Cheese
Category: fruits-and-vegetables
By JUZELLA

This is a quick and easy summer meal or side dish.

Ingredients:
2 tablespoons unsalted butter
1 large zucchini, chopped
1 large white onion, chopped
4  tomatoes, chopped
1 large green bell pepper, chopped
dried Italian seasoning to taste
1 (8 ounce) package shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. Melt the butter in a skillet over medium heat. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown. In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese. Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 252.6
Fat: 15.2 g
Saturated fat: 9.4 g
Carbohydrates: 14.7 g
Sugars: 7.9 g
Dietary fiber: 3.9 g
Protein: 16.5 g
Cholesterol: 51.1 mg
Sodium: 364.4 mg
Hot Dog and Baked Bean Soup


Ingredients:
onions, vegetable broth, chicken broth, chili powder, spicy brown mustard, green bell pepper

Directions:
Heat oil in a Dutch oven over medium heat.  Cut franks into 1/4-inch slices and add to the pot.  Cook until the franks start to brown, 2-3 minutes.  Add the beans and their juice, the broth, chili powder, and mustard.  Stir well.
Raise heat to high and bring contents of Dutch oven to a boil.  Reduce heat to medium for a moderate boil.
Meanwhile, chop green pepper and set aside.
Boil soup 10 minutes to blend flavors.  Add green pepper to pot the last 5 minutes.
Tofu Fried Rice


Ingredients:
tofu, brown rice, egg substitute, soy sauce

Directions:
"Cook tofu in vegetable oil until tofu has browned slightly, cook rice separately at the same time. Combine two, add egg substitute until the egg becomes small and shriveled, mix ingredients well, add soy sauce, mix again. Serve and enjoy!"
Garlic-spiked Broccoli and Mushrooms With Rosemary


Ingredients:
olive oil, garlic cloves, button mushrooms, cremini mushrooms, broccoli, fresh rosemary

Directions:
In large skillet, heat oil over medium heat.
Add garlic and saute 1 minute.
Add mushrooms and saute 3 minutes, until mushrooms release juice.
Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender.
Season to taste with salt and pepper.
Scrambled Omelette


Ingredients:
eggs, bacon, onion, tomatoes, low-fat cheddar cheese, skim milk, paprika, salt, pepper

Directions:
Using a lightly greased pan, fry bacon pieces and onion to taste., Add remaining ingredients and fry over low heat until light and fluffy.
Tortellini With Creamy Bacon Sauce


Ingredients:
olive oil, bacon, green onions, sun-dried tomato packed in oil, sour cream, water, parmesan cheese, fresh basil

Directions:
ADD pasta to large pan of boiling water; Boil uncovered until just tender; Drain.
HEAT oil in pan, add bacon; Cook, stirring until bacon is crisp; Add onions and tomatoes; Cook stirring until onions are just tender; Remove and reserve half the bacon mixture for serving.
STIR cream, sour cream, water, cheese and basil into remaining bacon mixture in pan; Stir until heated through.
COMBINE tortellini and cream mixture; Toss well; Serve sprinkled with reserved bacon mixture.
Chinese Peppered Green Beans


Ingredients:
green peppercorns, fresh cilantro, olive oil, garlic cloves, brown sugar, red chili pepper, water

Directions:
In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp.  Stir in the cilantro.
Heat oil in a large wok or skillet over medium-high heat.  Stir in beans, garlic, brown sugar, chile pepper, peppercorns and cilantro.  Stir fry for 45 seconds.  Pour in the water and cover to steam until tender crisp, about 1-2 minutes for smaller beans and 7-9 minutes for the bigger beans depending on the size of the vegetables.  Serve immediately.
Chicken in Saffron Cream


Ingredients:
saffron thread, extra virgin olive oil, boneless skinless chicken breast halves, salt, fresh ground black pepper, ground coriander, butter, shallot, gingerroot, garlic clove, nutmeg, heavy cream, plain yogurt, cilantro leaf, garam masala

Directions:
Put the saffron into a small bowl; cover with 2 tablespooons of very hot water.
Cover tightly, let steep at least 20 minutes but preferably 2 hours.
Drizzle one Tbs of the oil over both sides of the chicken, rubbing it in with the back of a spoon.
In a small bowl, combine the salt, pepper, and coriander.
Sprinkle the spices over the chicken; let stand 10 minutes.
Heat the butter and remaining tablespoon of oil in a large heavy skillet over medium heat; saute the chicken until lightly browned on bothsides.
Use tongs to transfer the chicken to a plate.
Add the shallot, ginger, garlic and nutmeg to the skillet; saute over low heat for 3 minutes.
Add the cream and yogurt; stir until well mixed.  When the cream is steaming hot, return the chicken and its juices to the skillet; spoon the sauce over the chicen.
Cover and simmer over low heat, stirring occasionally, until the chicken is just done ( no longer pink in the center when cut into with a knife], 15 to 20 minutes.
If the sauce is too thick, add a splash of cream or milk.
Stir in cilantro, saffron/watter and garam masala. Adjust the salt to taste.
WINE RECOMMENDATION:
Crisp, dry Rose'.
Crabmeat Hoezel


Ingredients:
tarragon vinegar, cider vinegar, salt, fresh ground pepper, extra virgin olive oil, chives

Directions:
In a small bowl or jar combine tarragon vinegar, cider vinegar, salt and pepper., Add olive oil., Stir well., Cover and refrigerate 24 hours before using., Place the crab meat in a chilled serving dish., Make a mound of the crab meat., Stir the dressing well., Ladle over the crab meat., Sprinkle with chives., Serve with melba toast.
Barefoot Contessa's Blue Cheese Cole Slaw


Ingredients:
green cabbage, red cabbage, carrots, mayonnaise, Dijon mustard, apple cider vinegar, kosher salt, fresh ground black pepper, blue cheese, fresh parsley leaves

Directions:
Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions] and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.] Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.
Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.
In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.
Glazed Beef Burgundy


Ingredients:
bacon, beef stew meat, garlic cloves, salt, fresh ground pepper, mushrooms, beef broth, dry red wine, dried thyme, fresh thyme, flour, water

Directions:
Cook bacon in a heavy 4 qrt Dutch oven or large saucepan over medium heat until crisp.
Transfer bacon with slotted spoon to a medium bowl; set aside.
Brown meat with garlic, transferring it to a plate.
Sprinkle evenly with salt and pepper.
Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently.
Transfer mushrooms to bowl with bacon.
Set aside.
Return meat with any juices to pan; add onions, broth, wine, and thyme.
Bring to a boil; reduce heat to low.
Cover; simmer 1 hour.
Combine flour and water, mixing until smooth.
Stir into meat mixture.
Stir in reserved mushroom mixture.
Bring to a boil; reduce heat.
Simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally.
Remove thyme sprig if fresh thyme was used.
Serve over noodles, rice or potatoes, if desired.