xiaoxl/recipe_data huggingface dataset:
Instant Pot® Best Beef Stew
Category: soups-stews-and-chili
By Fioa

This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner.

Ingredients:
1 tablespoon butter
1 pound beef chuck, cut into 1-inch cubes
4  Yukon Gold potatoes, cubed
1 ½ cups mushrooms, halved
1  onion, cut into 6 wedges
2  carrots, cut into 1/2-inch thick slices
2 cloves garlic, minced
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried rosemary

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch. Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 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 and remove the lid.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 351.7
Fat: 16.4 g
Saturated fat: 7.2 g
Carbohydrates: 32.2 g
Sugars: 4.6 g
Dietary fiber: 4 g
Protein: 20 g
Cholesterol: 59.1 mg
Sodium: 1320.5 mg
Barbecued Beef
Category: everyday-cooking
By CORWYNN DARKHOLME

This dish is zesty and yummy! It is very easy to make, as well as very deserving of 3 exclamation points!!! Spoon meat onto toasted sandwich buns, and top with additional barbecue sauce.

Ingredients:
1 ½ cups ketchup
¼ cup packed brown sugar
¼ cup red wine vinegar
2 tablespoons prepared Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 (4 pound) boneless chuck roast

Directions:
In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Prep time: 20 mins
Cook time: 10 hrs
Total time: 10 hrs 20 mins
Yields: 12 servings

Calories: 275.8
Fat: 16.2 g
Saturated fat: 6.3 g
Carbohydrates: 13.5 g
Sugars: 11.6 g
Dietary fiber: 0.1 g
Protein: 18.7 g
Cholesterol: 65.4 mg
Sodium: 562.3 mg
Cordon Bleu Salad
Category: salad
By Lori Kuehl Knight

A new family favorite for any occasion. Top with crumbled bacon.

Ingredients:
1 (16 ounce) package farfalle (bow tie) pasta
2 cups cubed cooked chicken
2 cups cubed fully cooked ham
2 cups cubed Swiss cheese
1 cup broccoli florets
¼ cup honey
1 ½ cups mayonnaise
2 tablespoons Dijon mustard
2 tablespoons distilled white vinegar
2 tablespoons chopped onion
½ cup olive oil
¼ cup white sugar
½ teaspoon garlic salt
2 tablespoons chopped parsley
¼ cup grated Parmesan cheese

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Combine pasta, chicken, ham, Swiss cheese, and broccoli in a large bowl. Set aside. Blend honey, mayonnaise, mustard, vinegar, onion, olive oil, sugar, and garlic salt in a blender. Stir in parsley. Stir dressing into the pasta, reserving 1/2 cup of dressing. Chill salad and reserved dressing in the refrigerator for at least 1 hour. Stir in the remaining dressing and Parmesan cheese before serving.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 965.4
Fat: 66.3 g
Saturated fat: 16.3 g
Carbohydrates: 60.8 g
Sugars: 18 g
Dietary fiber: 2.3 g
Protein: 33.9 g
Cholesterol: 93.4 mg
Sodium: 1005.8 mg
Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto
Category: seafood
By CookinginFL

Use your grill to give the mahi mahi a lovely smokey aroma. The red pepper and cilantro pesto adds color and texture to this flavorful dish. Try serving with yellow rice or sugar snap peas for an amazing meal. You could easily adapt this recipe for other types of fish like snapper or swordfish.

Ingredients:
½ cup white wine
1  shallot, minced
2 tablespoons shredded Parmesan cheese
2 cloves garlic
⅓ cup chopped walnuts
1 tablespoon extra-virgin olive oil
¼ cup packed fresh cilantro leaves
⅛ teaspoon ground black pepper
1 (12 ounce) jar roasted red bell peppers, drained
4 (6 ounce) mahi mahi fillets
salt and ground black pepper to taste
1 tablespoon butter
⅛ teaspoon ground black pepper
¼ teaspoon salt

Directions:
Preheat an outdoor grill for medium-high heat. Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside. Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside. Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper. Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side. Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 341.1
Fat: 15.2 g
Saturated fat: 3.8 g
Carbohydrates: 9.5 g
Sugars: 3.4 g
Dietary fiber: 1.5 g
Protein: 35.6 g
Cholesterol: 134.2 mg
Sodium: 668.9 mg
Tom's Down To The Bone Pork Chops!
Category: main-dish
By gutpyle

Are you sick 'n' tired of dried-out, tough pork chops? I was until I came up with this recipe. The trick to cooking meat and poultry is to know your internal temperatures. That is why you should invest in an instant-read, digital meat thermometer. I will NOT cook without one. And another thing people don't realize is that today's pork does NOT have to cook till it gets to 160 to 170 degrees F internal temperature. I like to serve these with some garlic smashed potatoes and grilled asparagus.

Ingredients:
cooking spray
1 (8 ounce) package panko bread crumbs
6 (1-inch thick) bone-in pork chops, at room temperature
½ cup mayonnaise, or as needed
1 pinch Cajun seasoning, or to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray and spread bread crumbs on a large plate. Rinse pork chops and pat dry with paper towels. Mix mayonnaise and Cajun seasoning in a bowl; brush mayonnaise mixture over pork chops. Gently press pork chops into bread crumbs to coat, shaking off excess crumbs. Arrange breaded pork chops in the prepared baking dish. Repeat with remaining chops. Bake in the preheated oven until pork is slightly pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Loosely cover pork chops with aluminum foil and let rest for 10 to 15 minutes before serving.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 555.5
Fat: 35.8 g
Saturated fat: 9.9 g
Carbohydrates: 29 g
Sugars: 0.2 g
Protein: 37.3 g
Cholesterol: 113 mg
Sodium: 414.1 mg
Walnut Raisin Scones


Ingredients:
all-purpose flour, white sugar, baking powder, baking soda, salt, lemon zest, butter, walnuts, raisins, buttermilk, buttermilk, white sugar, walnuts

Directions:
In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.
With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Mix in all but 2 tablespoons of the nuts and the raisins.
Mix in buttermilk with fork.
Gather the dough into a ball and knead for about 2 minutes on lightly floured board.
Roll or pat out 3/4 inch thick.
With a chef's knife cut into 3 inch triangles. Place, spaced 1-inch apart, on a greased baking sheet.
Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.
Bake in center of 425 degree F oven about 15 minutes or until nicely browned.
Serve warm with butter or jam.
Filipino-Style Congee (Lugaw)
Category: soups-stews-and-chili
By mythloaf

This one's for you. Filipinos' all-time favorite food.

Ingredients:
5 cups water
2 cups uncooked white rice
3 tablespoons vegetable oil
1 whole head garlic, minced
1 tablespoon sliced ginger
2 tablespoons sliced onion
2  skinless, boneless chicken breasts, cut into cubes
1 tablespoon fish sauce, or to taste
ground black pepper to taste
1 teaspoon annatto powder
2  hard-boiled eggs, peeled, or to taste
2 tablespoons chopped spring onions, or to taste

Directions:
Bring water and rice to a boil in a large pot. Cook, stirring constantly, until rice is soft, about 25 minutes. Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic in the hot oil until golden brown, 5 minutes. Transfer half of the garlic to a small bowl. Stir ginger into the garlic remaining in the saucepan; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until softened, about 5 minutes. Add chicken; season with fish sauce and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes. Stir chicken mixture into the rice. Dust annatto powder over rice using a strainer; stir until dissolved. Add hard-boiled eggs. Simmer on low, stirring constantly, until rice reaches a porridge-like consistency, about 5 minutes. Remove from heat and stir in spring onions. Garnish bowls of congee with reserved fried garlic.

Prep time: 25 mins
Cook time: 51 mins
Total time: 1 hr 16 mins
Yields: 4 servings

Calories: 552.3
Fat: 14.8 g
Saturated fat: 2.7 g
Carbohydrates: 80.2 g
Sugars: 1 g
Dietary fiber: 1.8 g
Protein: 22 g
Cholesterol: 135.3 mg
Sodium: 348 mg
Apple-Rasberry Pie Almondine


Ingredients:
butter, icing sugar, eggs, flour, fresh raspberries, sugar

Directions:
Preheat oven to 375.
in a bowl, using electric beater, beat together the butter and icing sugar. Incorporate the eggs and continue beating.
With a wooden spoon, stir in the flour and ground almonds. If desired, add a few drops of almond extract and mix well.
Line a 9 inch pie plate with the pie dough. Fill the pie shell with half the apples and half the raspberries. With a spatula, cover the fruit with the frangipane (almond preparation]. Arrange the remaining apples slices neatly around the edges of the pie and place the rest of the raspberries in the centre. Sprinkle with sugar.
Bake in the centre of the oven for 40-50 minutes, or until the frangipane is golden-brown and slightly firm to the touch. Let the pie cool on a wire rack before slicing it.
Spaghetti With Parsley Butter Sauce


Ingredients:
spaghetti, butter, garlic clove, parsley

Directions:
Cook spaghetti in plenty of boiling salted water. Drain., Melt butter. Stir in garlic and saute for 1 minute., Toss spaghetti with garlic butter and parsley.
Lib's Christmas Grapefruit Salad


Ingredients:
grapefruits, lime Jell-O gelatin, pecans, maraschino cherries

Directions:
Combine package with 3/4 cup boiling water until disolved., Add another 3/4 cup water and stir., Chill until mixture starts to thicken., Meanwhile cut grapefruit in half and remove fruit and any remaining membranes., Remove any membranes from fruit, and break segments in half., Add grapefruit, pecans and cherries to Jello., Fill each half grapefruit with mixture., Congeal, then cut each half in two., Serve each wedge on a small plate on a bed of lettuce to stablize.
French Toast


Ingredients:
flour, eggs, sweetened condensed milk, salt

Directions:
Mix all ingredients well., Place bread slices in glass dish., Pour egg mixture over the bread., Turn slices to coat throughly., Refrigerate, covered, overnight., Preheat oven to 400°F., Spray baking sheet, lay slices on sheet., Bake for 8 - 10 minutes., Can be served at this point or continue to crisp the outside., Heat griddle to about 375°F., With slices ready to put on griddle, butter the surface well., Immediately place slices on griddle, turning once., Serve warm.
Italian Sausage and Beef Rice Casserole


Ingredients:
mild Italian sausage, green bell pepper, garlic cloves, extra virgin olive oil, Worcestershire sauce, soy sauce, onion powder, tomatoes, beef broth, fresh coarse ground black pepper, sea salt

Directions:
In large skillet heat oil. Add both the diced onions and diced green bell peppers along with the minced garlic, and half the salt and pepper and saute until the onions and peppers are soft.
Add both the Italian sausage and ground chuck and brown until there is no more pink. While browning the meat make the rice to package instructions.
Drain most but not all of the excess grease. Add the rustic cut tomatoes, beef broth,  Worcestershire sauce and soy sauce and the remaining salt and pepper. Bring to a boil and cook for 10-15 minutes.
Remove half the meat mixture and place in freezer bag to save for another time.
Pour rice into large serving bowl and pour remaining meat mixture on top. Mix well then serve.
Lisa's Best Baked Clams
Category: appetizers-and-snacks
By McGee4782

This recipe for homemade breaded baked clams is simple but delicious. A great looking appetizer for parties.

Ingredients:
6 large clams in shells
12  unsalted soda crackers, crushed
3 tablespoons garlic powder
2 tablespoons parsley
½ cup butter
1 teaspoon lemon juice  (Optional)
1 dash hot pepper sauce  (Optional)

Directions:
Bring a saucepan of water to a boil. Add clams, and boil until all of the clams are open, about 5 minutes. Drain, and remove the empty half of the shell from each one. Place the full halves onto a baking sheet. Preheat the oven to 350 degrees F (175 degrees C). Place the crackers, garlic powder, and parsley into a large resealable bag. Crush until fine, and mash to mix. Melt butter in a skillet over medium heat. Add the cracker crumb mixture, and cook until golden brown, stirring constantly. Spoon onto the clams in the shells. Bake for 10 to 15 minutes in the preheated oven, until browned and topping is crispy. Serve with lemon and hot pepper sauce.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 large clams

Calories: 179.7
Fat: 16.1 g
Saturated fat: 9.9 g
Carbohydrates: 7.6 g
Sugars: 1.1 g
Dietary fiber: 0.6 g
Protein: 2.1 g
Cholesterol: 42.2 mg
Sodium: 163.7 mg
Miso Paste Ham Sandwich
Category: world-cuisine
By MISOHAM

An alternative ham and cheese sandwich that uses miso and wasabi instead of the traditional mustard and mayonnaise to give it a zesty flavor.

Ingredients:
2 slices whole wheat bread, toasted
1 teaspoon miso paste
½ teaspoon wasabi paste  (Optional)
2 teaspoons mayonnaise
2 slices ham
1 leaf lettuce
1 slice Cheddar cheese

Directions:
Spread the miso paste and wasabi paste onto one side of one slice of bread. Spread the mayonnaise onto the other slice. Layer the ham, lettuce and cheese over the mayonnaise, and top with the other slice of bread, with the miso facing the inside.

Prep time: 1 min
Cook time: 2 mins
Total time: 3 mins
Yields: 1 sandwich

Calories: 340.3
Fat: 19 g
Saturated fat: 7.6 g
Carbohydrates: 27.3 g
Sugars: 3.9 g
Dietary fiber: 4.2 g
Protein: 15.2 g
Cholesterol: 33.3 mg
Sodium: 764.8 mg
Turkey & Cheese Quesadilla


Ingredients:
wheat flour tortilla, cheddar cheese, monterey jack cheese, Miracle Whip, iceberg lettuce, tomatoes

Directions:
Place tortilla in a warm skillet. Add cheeses to whole tortilla, within 1/2" of edge. Melt cheese over medium heat.
Add slices of turkey to the center of the tortilla, staggering on top of one another.
Cook another couple of minutes until turkey is warm. (Careful not to burn the bottom of the tortilla]. Tortilla should be pretty stiff and crispy. Turn off heat.
Carefully spread miracle whip onto one side of the tortilla. Add lettuce and tomato slices on top of miracle whip.
Fold tortilla in half and press lightly with a spatula. Remove from skillet onto a plate and enjoy hot with soup or chips.
Honey Ginger Chicken Bites


Ingredients:
honey, fresh ginger, fresh lemon juice, cider vinegar, low sodium soy sauce, Worcestershire sauce, garlic cloves, boneless skinless chicken thighs, salt, black pepper, cornstarch, water, sesame seeds

Directions:
Combine honey, ginger, lemon juice, vinegar, soy sauce, sesame oil, orange rind, Worcestershire sauce and garlic in a large zip-top plastic bag; seal and shake well.
Add chicken; seal and toss to coat.
Refrigerate at least 2 hours or overnight, turning occasionally.
Preheat oven to 425°.
Remove chicken from bag, reserving marinade.
Arrange chicken in a single layer on the rack of a broiling pan coated with cooking spray.
Sprinkle chicken with salt and pepper and bake for 20 minutes, stirring once.
While chicken is cooking, strain marinade through a sieve into a bowl; discard solids.
Place marinade in a saucepan; bring to a boil and cook 3 minutes, skimming solids from surface.
Combine cornstarch and water in a small bowl; stir with a whisk.
Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute.
Remove from heat and pour glaze into a large bowl.
Preheat broiler.
Add chicken to glaze; toss well to coat.
Place chicken mixture on a jelly-roll pan coated with cooking spray; broil 5 minutes or until browned, stirring twice.
Sprinkle with sesame seeds, if desired.
Crispy Dulse Chips for Sea Vegetable Lovers


Ingredients:
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Directions:
Heat oil over medium heat in a large skillet.  Add dulse to pan.  If there are any large pieces, you can pull them apart first.  Heat for a minute or two, until the dulse turns golden brownish and shrinks.  Turn over with a fork or spatula and heat for another minute or so.  Do not let it turn black.
Drain on paper towels and immediately sprinkle with some sesame seeds and/or salt, if desired.  I, personally, find that it tastes salty enough without adding any salt.
Cool and enjoy!  Store leftovers in an airtight container.
Summer Squash Pasta Toss


Ingredients:
butter, onion, garlic, zucchini, whole tomato, sugar, parmesan cheese, angel hair pasta, parsley

Directions:
Saute onion and garlic on med heat in 2 Tbs of butter.  Cook until onions are tender.
While onions are cooking, slice the squash and zucchini in disks.  Add to onions.  Add 2 more Tbs butter.  Cook until the squash is almost translucent.
Add tomatoes.  Carefully chop tomatoes without cutting the squash.  Stir.
Add sugar.  Stir.  Simmer  15 minutes.
Add remaining butter to the pasta and toss.  Add parsley and toss again.
Stir in the Parmesan to the squash mixture until melted.
Top the pasta with squash.
Sprinkle with Parmesan if desired.
Spinach Artichoke Dip - Look No Further This is the One!


Ingredients:
roasted garlic, frozen spinach, artichoke hearts, alfredo sauce, mozzarella cheese, parmesan cheese, cream cheese

Directions:
Preheat oven to 350°F in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
Cover and bake in preheated oven for 30 minutes or till cheeses are bubbly.
Serve warm with tortilla chips.
Light Baked Jalapeno Poppers


Ingredients:
cream cheese, sharp cheddar cheese, ground cumin, cayenne, panko breadcrumbs

Directions:
Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
In a shallow dish, combine the panko crumbs and 4 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half.
One at a time, dredge in the panko crumbs, pressing to coat. You are only trying to cover the cheese, leave the peppers bare. If necessary, repeat the process.
Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
Remove from the oven and serve immediately with cold beer.
Ww Cola Chicken


Ingredients:
boneless chicken breasts, ketchup

Directions:
Place chicken in crockpot and then top with ketchup and then pour cola over all., Cook on low for 6-8 hours.
Navy Bean Soup


Ingredients:
dried navy beans, water, ham bone, bacon, ham, onion, salt, bay leaves, fresh ground pepper, garlic cloves

Directions:
Wash beans, soak overnight.
Boil 2 minutes; turn off heat and let stand covered for 1 hour.
Add all remaining ingredients; bring to boil.
Reduce heat to low, simmer for 6 hours.
Stir frequently.
Remove bay leaves and ham bone beore serving.
Fiesta Rice


Ingredients:
salsa, Minute Rice, water

Directions:
Mix salsa, rice and water in saucepan., Bring to a boil., Reduce heat and simmer for 5 to 10 minutes until rice is tender., Fluff rice with fork before serving.
Booyah the Soup


Ingredients:
chicken, beef stew meat, flour, Polish kielbasa, olive oil, Spanish onion, red bell pepper, celery ribs, carrots, turnip, pearl barley, frozen corn, frozen green pea, red pepper flakes, salt, black pepper, diced tomatoes with juice, chicken broth, beer

Directions:
Remove all the meat from the cooked chicken. Discard the skin. You can reserve the bones for making stock. Chop the meat into bite size pieces. (1/2 inch cube]. Refrigerate the meat until needed.
Cut the beef chuck roast into 1 inch cubes and put into a resalable plastic bag. Add 1 Tbsp of flour to bag and shake until all the meat cubes are coated. Heat 2 Tbsp oil in 8 qt pot. When hot, add the meat and brown on all sides. Remove browned beef with a slotted spoon and reserve, repeat with remaining beef cubes.
Cut kielbasa into strips and cube (1/2 inch]. Add to hot pot and cook over medium high heat until browned. Remove with slotted spoon and add to beef. Do not drain fat from pot.
Add onion, celery, red bell pepper, carrots, and the turnip to the pot. Sweat the vegetables over medium high heat until the onions are translucent. Add the Italian spice blend and the hot pepper flakes. Cook for 2 more minutes.
Add can of diced tomatoes. Stir and continue to cook for 5 minutes. Add chicken broth and bring to a simmer.
Add reserved chicken, beef, and sausage to pot. Bring to a simmer and cover. Simmer for 10 minute.
Drain diced potatoes and add to pot along with barley. Cover and simmer all for 10 more minutes.
Add frozen peas and corn. Add salt and pepper. Simmer 1 more minute. Taste and adjust seasoning.
Just before serving add beer.
Cinnamon Sunset Coffee


Ingredients:
coffee, sugar, vodka, vanilla ice cream, cinnamon

Directions:
Pour hot coffee and sugar into mug., Add liquer and vodka., Add large scoop of ice cream and garnish with ground cinnamon.
Pork Filet Mignon With Onions


Ingredients:
onions, dry white wine, olive oil

Directions:
Cut the tenderloin into 3 or 4 sections.
In a non-stick stew pan or dutch oven, heat oil and brown onions on medium heat for approximately 15 minutes.
Brown the pork in the onions for 5 minutes and add salt & pepper.
Add wine; cover with a lid and let simmer for 30 minutes; turning from time to time.
Serve with Dauphine Potatoes.
Tuna salad


Ingredients:
tuna in water, hard-boiled eggs, dill weed, Miracle Whip, mayonnaise, celery

Directions:
Mix together all ingredients with fork.
If mixture is too dry add more Miracle Whip or mayonnaise.
Refrigerate before serving on toast with lettuce and tomato slices or in hollowed out tomato.