xiaoxl/recipe_data huggingface dataset:
Roasted Lamb Breast
Category: meat-and-poultry
By Chef John

You know I love lamb, as evidenced by the various chops, shanks, legs, and shoulders I've featured in the past. Here we have a brand new cut to celebrate, the lamb breast.

Ingredients:
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon dried Italian herb seasoning
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon paprika
4 pounds lamb breast, separated in two pieces
½ cup chopped Italian flat leaf parsley
⅓ cup white wine vinegar, more as needed
1  lemon, juiced
2 cloves garlic, crushed
1 teaspoon honey
½ teaspoon red pepper flakes
1 pinch salt

Directions:
Preheat oven to 300 degrees F (150 degrees C). Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside. Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined. Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up. Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours. Remove lamb from oven and cut into four pieces. Increase oven temperature to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan. Bake lamb until meat is browned and edges are crispy, about 20 minutes. Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven. Serve lamb topped with parsley and vinegar sauce.

Prep time: 30 mins
Cook time: 2 hrs 25 mins
Total time: 2 hrs 55 mins
Yields: 4 servings

Calories: 622.3
Fat: 45.3 g
Saturated fat: 16.8 g
Carbohydrates: 7.7 g
Sugars: 1.8 g
Dietary fiber: 2.8 g
Protein: 46.2 g
Cholesterol: 180.4 mg
Sodium: 1301.6 mg
Cider Baked Sausage


Ingredients:
cooking apples, onion, apple cider

Directions:
Preheat oven to 350°.
Prick sausages with a fork and place in a baking dish.
Add apples, onion and cider.
Bake 30-40 minutes, stirring occasionally, until sausage is cooked through and onions are tender.
Homemade Sushi Rolls
Category: world-cuisine
By KMOMMYZ

This homemade sushi is so simple and fun to make! It is definitely sushi for those who may be nervous to try sushi! This also makes a great appetizer and my whole family loves them! Most of these ingredients can be found in your local supermarket and the result is yum-yum-yum! Serve with a bowl of soy sauce and a lump of wasabi.

Ingredients:
⅔ cup water
⅓ cup medium-grain white rice, uncooked
6 tablespoons rice vinegar
4 sheets nori (dry seaweed)
4 ounces smoked salmon, cut into strips
2 ounces cold cream cheese, cut into thin strips
4  scallions, sliced into thin strips

Directions:
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool, about 10 minutes. Toss with vinegar. Place 1 sheet of nori on a rolling mat, layer with 1/4 of the rice, and press rice out to the edges. Lay 1/4 of the salmon, 1/4 of the cream cheese, and 1/4 of the scallions in the center. Roll up carefully and wrap in plastic wrap. Repeat with remaining nori, rice, salmon, cream cheese, and scallions. Place in the refrigerator until chilled, at least 1 hour. Remove sushi rolls from the refrigerator, discard plastic wrap, and cut each roll into 6 slices. Layer all rolls on a platter.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 50 mins
Yields: 24 sushi rolls

Calories: 146.9
Fat: 6.3 g
Saturated fat: 3.4 g
Carbohydrates: 14.5 g
Sugars: 0.5 g
Dietary fiber: 0.6 g
Protein: 7.8 g
Cholesterol: 22.1 mg
Sodium: 269.1 mg
Curried Pickled Red Onion


Ingredients:
white vinegar, water, sugar, salt, turmeric, ground fenugreek, cumin, peppercorn, mustard seeds, parsley, red onion

Directions:
Bring water and vinegar to a boil in a small pot. Dissolve sugar and salt into liquid, then stir in remaining ingredients except for onion.
Remove from heat, add sliced onion, and cover. Steep for at least 20 minutes.
Remove onions from liquid with tongs - retaining liquid - and place in a glass jar. Pour liquid from pot, making sure that parsley and at least some of the peppercorns and mustard seed get tin the jar.
Allow to cool on counter top, then refrigerate.
Mini Lemon Meringue Pies
Category: desserts
By Lisawas

Simple, fun, mini lemon meringue pie recipe from scratch that tastes fresh and is great when you want to serve several different mini desserts together.

Ingredients:
3  eggs, separated
¾ cup white sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1 cup water
6 tablespoons freshly squeezed lemon juice, or to taste
3 tablespoons freshly grated lemon zest, or to taste
1 tablespoon butter
6  prepared mini graham cracker pie crusts
¼ cup white sugar
¼ teaspoon almond extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat the 3 yolks in a bowl until smooth; set aside. Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts. Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue. Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 6 mini pies

Calories: 327
Fat: 10.4 g
Saturated fat: 3 g
Carbohydrates: 54.7 g
Sugars: 40 g
Dietary fiber: 1.5 g
Protein: 4.5 g
Cholesterol: 98.1 mg
Sodium: 200.4 mg
Yakitori Chicken


Ingredients:
sake, soy sauce, sugar, garlic clove, boneless skinless chicken breast, leeks

Directions:
In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes.
Preheat your oven's broiler.
Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek.
Place on a baking sheet or broiling pan, and brush with the marinade.
Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.
Easy Homemade Chocolate Sauce
Category: side-dish
By Chef John

If you are a regular buyer of store-bought chocolate sauce, and didn't realize how easy it is to make your own at home, then I hope you give this recipe a try. Enjoy!

Ingredients:
¾ cup white sugar
1 ½ tablespoons all-purpose flour
½ cup unsweetened cocoa powder
1 ¼ cups milk
2 tablespoons butter
½ teaspoon vanilla extract, or more to taste
1 tiny pinch salt

Directions:
Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps. Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts. Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt. Pour hot over ice cream or store in airtight containers in the refrigerator.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 1 -1/2 cups

Calories: 108.4
Fat: 3.5 g
Saturated fat: 2.2 g
Carbohydrates: 19.7 g
Sugars: 16.5 g
Dietary fiber: 1.5 g
Protein: 2 g
Cholesterol: 8.5 mg
Sodium: 49.2 mg
Lobster and Potato Salad


Ingredients:
lobster, yukon gold potatoes, scallions, celery, lemon, lemon zest, paprika, parsley, mayonnaise, sour cream

Directions:
Remove the meat from the lobster and combine with the remaining ingredients., Stir to incorporate and serve chilled.
Chicken Dumpling Soup
Category: soups-stews-and-chili
By SILVANUS

A well rounded chicken soup with delicious chicken and herb dumplings.

Ingredients:
3 cups chopped cooked chicken breast
2  eggs
4 ¾ cups chicken broth, divided
1 cup all-purpose flour
¼ cup chopped fresh parsley
2 teaspoons salt
⅛ teaspoon black pepper
½ teaspoon dried tarragon
¼ cup butter
2 cups chopped onion
1 ½ cups thinly sliced celery
2 cloves garlic, minced
½ cup all-purpose flour
2 quarts chicken broth
1 ½ teaspoons salt
1 ½ cups chopped carrots
3 cups chopped cooked chicken breast

Directions:
In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon.  Process until smooth. In a large pot, bring 4 cups chicken broth to a boil.  Drop dumpling mixture by rounded spoonfuls into boiling broth.  Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned.  Remove with a slotted spoon and drain on paper towels.  Reserve dumpling cooking liquid. In a large pot melt butter over medium heat.  Cook onion, celery and garlic in butter until onion is translucent.  Stir in 1/2 cup flour until fully incorporated.  Pour in 2 quarts chicken broth, stirring constantly.  Bring to a boil.  Introduce 1 1/2 teaspoons salt and carrots.  Cover, reduce heat, and simmer 15 minutes. Stir in dumplings, reserved liquid and 3 cups cooked chicken.  Simmer 15 minutes more before serving.

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

Calories: 189.4
Fat: 7.6 g
Saturated fat: 3.1 g
Carbohydrates: 12.6 g
Sugars: 1.7 g
Dietary fiber: 1.1 g
Protein: 16.9 g
Cholesterol: 70.3 mg
Sodium: 587 mg
CARROT SOUP Moroccan Style


Ingredients:
onion, cumin seed, garlic clove, lemon juice, lime juice, carrot

Directions:
Boil all ingredients until tender, about 20 minutes., Cool and drain, reserving the liquid., Puree the vegetables until completely smooth., Add the reserved liquid and chill., At serving time, garnish with minced coriander or parsley.
Slow Cooker Lemon-Garlic Chicken and Rice
Category: everyday-cooking
By Lauren Magenta

This slow cooker chicken and rice dish is a perfect set-it-and-forget-it meal for the cooler months.

Ingredients:
1 (32 fluid ounce) container chicken broth
1 cup lemon juice
2 tablespoons minced garlic
1 tablespoon garlic powder
1 tablespoon cayenne pepper
8 (5 ounce) bone-in chicken thighs
salt and ground black pepper to taste
2 tablespoons olive oil
2 ½ cups uncooked white rice
2 cups sliced carrots
1 pinch chopped fresh parsley, or to taste

Directions:
Turn a slow cooker to High. Combine chicken broth, lemon juice, garlic, garlic powder, and cayenne in the bottom of the cooker until mixture heats through, about 5 minutes. In the meantime, heat oil in a skillet over medium-high heat. Season both sides of chicken thighs with salt and pepper and place in the hot skillet. Cook, turning occasionally, until crisp on both sides, 5 to 7 minutes total. Remove chicken from the pan and set aside. Turn slow cooker to Low and add rice, carrots, and chicken. Cover and cook until chicken is no longer pink at the bone and the juices run clear, about 4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 25 mins
Yields: 6 servings

Calories: 626.4
Fat: 19 g
Saturated fat: 4.5 g
Carbohydrates: 72 g
Sugars: 4.4 g
Dietary fiber: 2.8 g
Protein: 39.1 g
Cholesterol: 120.4 mg
Sodium: 859 mg
Green Bean, Tomato & Anaheim Peppers


Ingredients:
fresh green beans, cherry tomatoes, pepper, banana pepper, garlic

Directions:
Arrange the beans, tomatoes, peppers,& garlic in an oven proof dish, season with Salt& Pepper.
Pour in the chicken stock.
Cover and bake at 350F for apprx 30 minutes, less if you want the beans crisp.
Balsamic Ravioli
Category: pasta-and-noodles
By vijms2

Serve hot!

Ingredients:
½ cup walnuts
1 (25 ounce) package store-bought ravioli
2 tablespoons butter
2 tablespoons balsamic vinegar
¼ cup grated Parmesan cheese

Directions:
Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes. Remove from skillet. Fill a pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain. Warm butter in a skillet over medium heat until slightly brown, about 1 minute. Add balsamic vinegar; cook and stir until melted and combined, 1 to 2 minutes. Stir in ravioli; mix until combined. Top with walnuts and Parmesan cheese.

Prep time: 10 mins
Cook time: 23 mins
Total time: 33 mins
Yields: 5 servings

Calories: 473.5
Fat: 23.9 g
Saturated fat: 9.4 g
Carbohydrates: 47.5 g
Sugars: 4.3 g
Dietary fiber: 4.8 g
Protein: 19.3 g
Cholesterol: 71.1 mg
Sodium: 330.2 mg
Noodle Bowls
Category: salad
By LEXY821

Such a light, crisp salad... especially on summer evenings! Everyone loves these noodle bowls and makes it a point to join us for dinner if they know they're being served. Increase or omit ingredients to suit your palate.

Ingredients:
1 (8 ounce) package dried cellophane (glass) noodles
1 cup peanuts
1 head heart of romaine lettuce, shredded
1  cucumber, cut into matchsticks
2  carrots, cut into matchsticks
1 cup mung bean sprouts
1 cup cilantro leaves, chopped
1 cup fresh mint leaves, slivered
½ cup chopped green onions
½ cup soy sauce, or to taste
1 teaspoon wasabi paste, or to taste

Directions:
Place noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths. Grind peanuts into a coarse, chunky meal using a food processor or mortar and pestle. Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, cilantro, mint, and green onions in a large bowl. Serve soy sauce and wasabi paste alongside.

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

Calories: 483.3
Fat: 18.7 g
Saturated fat: 2.6 g
Carbohydrates: 69.9 g
Sugars: 7.1 g
Dietary fiber: 7.3 g
Protein: 13.8 g
Sodium: 1873.8 mg
Tyler's Ultimate Meatloaf


Ingredients:
extra virgin olive oil, onion, garlic cloves, bay leaves, red bell peppers, tomatoes, fresh flat-leaf parsley, ketchup, Worcestershire sauce, sea salt, fresh ground black pepper, ground beef, ground pork, eggs, fresh thyme, salt, pepper, bacon

Directions:
Preheat the oven to 350°F.
Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes.
Add red peppers and cook them for a couple of minutes until soft.  Add tomatoes.
Stir in the parsley, ketchup and Worcestershire; season with salt and pepper.
Simmer relish for 5 minutes then remove from the heat.
Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.
In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper.
Squeeze the excess milk from the bread and add the soaked bread to the meat mixture.
Transfer the meat mixture to the center of a lightly oiled cookie sheet and form into a log (around 9 x 4-inches].
Coat the top of the meatloaf with another 1/2 cup of the tomato relish and then lay the bacon across the top lengthwise.
Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm, rotating the meatloaf periodically to ensure even browning.
Remove the meatloaf from oven and let it cool a bit before slicing.
Basil & Parmesan Scones


Ingredients:
unbleached all-purpose flour, baking powder, parmesan cheese, salt, dried basil, fresh basil, butter, eggs, buttermilk, plain yogurt, parmesan cheese

Directions:
In a large bowl, mix together the flours, baking powder, cheese, salt and basil.
Add the pieces of butter, working them into the flour, as you would with pie crust, till the mixture forms even crumbs.
Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt.
Stir gently into dry mixture till the whole thing clings together.
Turn dough onto a well-floured surface and pat into a 1/2-inch-thick rectangle.
Using a bowl scraper, baker's bench knife, regular knife or rolling pizza wheel, cut rectangle into squares; cut each square in half diagonally, so you have triangular scones.
Make them as large or small as you wish.
Transfer scones to lightly greased or parchment-lined baking sheet.
Whisk reserved egg white vigorously, till it becomes somewhat liquid (instead of "clumpy"].
Brush each scone with egg white, and sprinkle with some additional Parmesan.
Bake scones in a preheated 450°F oven for 10 minutes, or until light golden brown.
Remove from oven and cool on a wire rack. Makes about 20 small (2-inch scones], or fewer large ones.
Tangy Pesto Potato Salad
Category: salad
By ELKEHINZE

A wonderfully tangy potato salad. Perfect with burgers or other grilled foods.

Ingredients:
1 ½ pounds red potatoes, diced
½ cup fat-free plain yogurt
½ cup light mayonnaise
4  hard-boiled eggs, diced
2 tablespoons sweet pickle relish
2 teaspoons dried pesto seasoning
1 teaspoon paprika
celery salt, or to taste
ground black pepper to taste

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool. Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 327.5
Fat: 15.8 g
Saturated fat: 3.4 g
Carbohydrates: 36.1 g
Sugars: 8.3 g
Dietary fiber: 3.3 g
Protein: 11.8 g
Cholesterol: 223.1 mg
Sodium: 516.1 mg
Italian Style Stuffed Chicken Breast With Gorgonzola


Ingredients:
chicken breasts, prosciutto di Parma, gorgonzola

Directions:
Spread out sheet of cling film on counter top. Put chicken breasts on top and cover with another sheet of film. Now bash the chicken with rolling pin or meat mallet until about 1/5 inch thickness. Season with pepper/salt.
On another piece of cling film, layer prosciutto so the slices slightly overlap on the edges in a rectangular shape.
Put 1 oz gorgonzola on each breast, roll up tightly, trying to tuck the cheese in a way so it is no longer exposed. Transfer rolled up breast onto proscuittolayer. wrap prosciutto tightly around breast, and wrap entire package in the cling film. Repeat for 2nd breast. Transfer to freezer for 5-10 minutes until slightly firmed.
Heat oil in skillet and cook on med heat, turning regulary for 25 minutes, until cheese inside is melted. Cut each breast in half, serve immediately.
Orange Cinnamon Instant Coffee Mix


Ingredients:
instant coffee, sugar, powdered milk, cinnamon, vanilla extract

Directions:
Mix (More efficient if done in food processor but not necessary].
Use 3 teaspoons per mug of boiling water.
Simple Sangria


Ingredients:
red wine, lemon, orange, sugar, brandy, ginger ale, lemon

Directions:
Slice the orange and lemon into thin slices. You can also cut them into smaller pieces (wedges] if you wish. Throw out the ends and any seeds.
Pour wine into large pitcher, slightly squeeze fruit juice into the wine. Put fruit into the pitcher.
Add the sugar and brandy.
Stir and chill overnight.
When ready to serve add the ginger ale and stir gently.
Add lemon or orange slices as a garnish (optional].
Brussels Sprouts With Mushrooms


Ingredients:
extra virgin olive oil, bay leaf, button mushroom, fine sea salt, white pepper, fresh garlic cloves, white wine, Brussels sprouts, fresh thyme, fresh lemon juice, lemon zest, asiago-parmesan cheese

Directions:
In a saucepan heat olive oil. Add peppers, bay leaf, mushrooms, salt, pepper and sauté 2-3 minutes. Add garlic and sauté a minute or until soft.
Add white wine and reduce by one-half.
Add vegetable stock, bring to a boil and reduce to a simmer for 5-minutes.
Add brussels sprouts, thyme and simmer 8-10 or until sprouts are tender.
Drain sprouts and reserve 1/2 cup of broth. Place sprouts in a large bowl, add lemon juice, zest, Asiago-Parmesan Cheese and toss. Season with salt and pepper to taste. Place Brussels Sprouts in warm bowls, add a little broth and serve.
Garnish with fresh lemon wedges.
Caribbean Reef Chicken


Ingredients:
broiler chickens, salt, pepper, dark brown sugar, dark rum, lime juice, lemon pepper, ginger, clove, cinnamon, garlic powder, chutney, lemon, lime, parsley

Directions:
Sprinkle salt and pepper over washed and dried chicken. Set aside.
In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside.
Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken.
Bake in a 400°F oven for 45 minutes or until the chicken is fork tender.
In a blender, place chutney and remaining 2 tablespoons of rum,process to blend.
Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm.
Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.
Poblano Rice
Category: side-dish
By MitchJGray

This recipe allows you to taste what poblano brings to the table. Most poblano recipes use the pepper as a container. This showcases the pepper and it's incredible stand-alone flavor. Great with fish!

Ingredients:
2 tablespoons butter
4  poblano peppers, seeded and roughly chopped
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ cups chicken broth
1 cup uncooked jasmine rice

Directions:
Heat butter in a skillet over medium-high heat. Saute peppers in butter until slightly soft, about 5 minutes. Add onion powder and garlic powder. Pour in chicken broth and bring to a boil. Add rice and reduce heat to low. Cover and cook until rice is tender and fluffy, about 12 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 255.5
Fat: 6.4 g
Saturated fat: 3.7 g
Carbohydrates: 44.3 g
Sugars: 2.5 g
Dietary fiber: 3.5 g
Protein: 5.3 g
Cholesterol: 17.5 mg
Sodium: 488.8 mg
Quick Beef Pot Pie (Meat Pie)


Ingredients:
beef sirloin, flour, butter, avocado oil, dry red wine, beef broth, Worcestershire sauce, potatoes, carrots, corn, dried parsley, sugar, garlic powder, pepper, salt, bay leaf, water

Directions:
Preheat the oven to 450 degrees.
Make the beef filling.  Heat a large pot over medium-high heat.  Season the beef sirloin with salt and pepper and then coat with the flour.  Add the butter and oil to the hot pan.  Once the butter has melted, brown the meat on all sides.  Remove the beef with a slotted spoon, and set aside.  Deglaze the pan with the wine, scraping up the brown bits from the bottom.  Bring the wine to a boil and cook for 1 minute.  Pour in the beef broth and Worcestershire sauce.  Add the browned beef, potatoes, carrots, peas, and corn to the pot.  Season with parsley, sugar, garlic powder, onion salt, pepper and bay leaf.  Bring the mixture to a boil.  Turn the heat down to low.  Cover and cook for 20 minutes, or until the beef is cooked through and the vegetables are soft.  Remove the bay leaf.  Stir in the mixture of 2 tbsp of flour + 2 tbsp water.
Assemble the pie.  Lightly grease the bottom and sides of a pie plate.  Press one of the pie crusts in the bottom of the pie plate.  Carefully pour the beef mixture into the pie crust.  Cover with the second pie crust.  Make slits in the top of the pie crust.
Bake in a preheated oven according to pie crust baking instructions, or until the pie crust is golden brown.  Cover the edges of the pie crust about 15 to 20 minutes after baking, so they don't burn.
There's no need to allow the pie to sit - you can slice it immediately.  Be careful - it's hot!  My husband likes to drizzle a little brown gravy on top of his.
Serve with a tall, cold glass of milk.  Enjoy!