xiaoxl/recipe_data huggingface dataset:
Shrimp Lo Mein


Ingredients:
medium shrimp, soy sauce, cornstarch, fresh ginger, garlic, snow peas, carrots, bok choy, chicken broth, scallions, fettuccine

Directions:
Combine first 5 ingredients and set aside for 10 minutes.
In skillet or wok, heat 1 tsp oil over high heat.
Drain shrimp, reserving soy mixture.
Cook shrimp until pink, 2-3 minutes.
Remove from skillet.
Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute.
Add to shrimp.
Cook cabbage in skillet with remaining oil 1 minute.
Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture.
Cook until thickened, 1 minute.
Remove from heat and mix in scallion and fettucini.
Lentil Vegetable Soup


Ingredients:
onion, chili powder, salt, garlic cloves, tomato juice, water, dried lentils, whole tomatoes, green chilies, whole corn, zucchini

Directions:
Heat onion, chili powder, salt, garlic and tomato juice to boiling in a 3 quart saucepan, reduce heat to low, cover and simmer 5 minutes.
Stir in water, lentils, tomatoes and chilies, breaking up tomatoes.  Heat to boiling, reduce heat to low.  Cover and simmer 20 minutes.
Stir in corn.  Cover and simmer 10 minutes.  Stir in zucchini.  Cover and simmer about 5 minutes or until lentils and zucchini are tender.
Beef & Corn Noodle Casserole


Ingredients:
oleo, ground beef, onion, corn, ripe olives, canned tomatoes, cheese

Directions:
Brown beef in butter in iron skillet and add onion., Brown slightly & pour off some of the grease., Add tomatoes and noodles., Cook until noodles are tender, adding some water if necessary., Add corn & olives., Turn into a 13x9-inch greased casserole., Sprinkle with cheese., Bake at 350 degrees, 40 minutes.
Pork Medallions Grilled With Herb Marinade


Ingredients:
boneless pork loin, olive oil, red wine vinegar, rosemary, cumin, butter

Directions:
Preheat grill.
Pound pork slightly with mallet.
In a flat dish, put oil, vinegar, salt and pepper to taste and stir to blend.
Add rosemary and cumin and stir again.
Add the pork slices and turn them in the marinade.
Cover and set aside until ready to cook or put in the refrigerator and let it marinate for an hour or so.
Add the medallions to the grill and cook 3-4 minutes on one side and then turn and cook 2-3 minutes on the other.
Continue cooking, turning often for a total of 10 minutes.
Transfer to a warm serving dish and brush with melted butter.
Haystacks Aka Birdnests


Ingredients:
chocolate chips, Spanish peanuts

Directions:
Melt chips over low heat., Remove frome heat., Stir in chow mein noodles & peanuts., Drop by tablespoonful onto wax paper to let harden.
Chef John's Salami Bread
Category: bread
By Chef John

What started out as a frustrating attempt to test some pizza dough, turned into what we're calling salami bread. It would make a great Italian submarine sandwich, or just load it up with lots of Italian cheeses and fresh and pickled vegetables.

Ingredients:
1 (14 ounce) package prepared unbaked pizza dough
8 slices salami, or more to form 2 rows
¼ cup tomato sauce, or other crushed tomato product
½ cup freshly grated Parmigiano-Reggiano cheese, or more to cover
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
2 teaspoons olive oil, or as needed

Directions:
Generously flour a work surface. Flatten out dough to form a rough rectangle. Flour top surface and roll out to a 1/4- to 1/2-inch thickness. Leaving an inch or so of the long edge uncovered, arrange salami slices in a single row without overlapping them. Create 2 single-layer rows, leaving a wider uncovered edge on the other side. Spread tomato sauce over salami. Generously cover with grated cheese, parsley, and oregano. Brush edges of dough with water. Begin rolling from the long edge closest to the salami. Roll fairly tightly without pressing or stretching dough too much to allow it room to rise, pinching in the ends as you go. Finish with seam side down. Carefully transfer roll to a rimmed baking sheet lined with a silicon mat. Cover with a dry towel and allow to rise until doubled, 60 to 90 minutes. Preheat oven to 400 degrees F (200 degrees C). Lightly brush top and sides of loaf with olive oil. Cut 1-inch deep slits diagonally across the top of the loaf, about 2 inches apart. Dust with grated Parmesan cheese. Bake in preheated oven on center rack until nicely browned and cooked through, 25 to 30 minutes. Transfer loaf to a cooling rack. Cool completely before slicing.

Prep time: 1 min
Cook time: 25 mins
Total time: 1 hr 56 mins
Yields: 1 (4-inch) loaf

Calories: 365.7
Fat: 17.2 g
Saturated fat: 5.4 g
Carbohydrates: 33.7 g
Sugars: 4 g
Dietary fiber: 1 g
Protein: 17.3 g
Cholesterol: 43.7 mg
Sodium: 1356.7 mg
Easy Beef Shawarma
Category: main-dish
By Sarah Qennah

Delicious thin-cut beef strips (shawarma) with tahini sauce in a tortilla wrap.

Ingredients:
1 tablespoon olive oil
1 pound beef top sirloin, thinly sliced
1 tablespoon shawarma seasoning
1 teaspoon ground allspice
½ teaspoon salt
½ cup tahini
3 tablespoons plain yogurt
½  lemon, juiced
½ teaspoon salt
1 (10 ounce) package large flour tortillas
2  tomatoes, halved and sliced
1  onion, thinly sliced

Directions:
Heat olive oil in a large skillet over medium heat. Add beef, shawarma seasoning, allspice, and 1/2 teaspoon salt; cook, turning occasionally, until beef is browned and tender, 3 to 5 minutes. Whisk tahini, yogurt, lemon juice, and 1/2 teaspoon salt together in a small bowl until creamy. Spread 1 to 2 tablespoons tahini sauce in the center of each tortilla. Divide beef slices, tomato slices, and onion slices evenly among tortillas. Roll up tortillas. Preheat a panini press according to manufacturer's instructions. Press rolled tortillas seam side-down until grill marks appear, about 2 minutes. Cut each tortilla into 4 to 5 pieces.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 servings

Calories: 637.3
Fat: 35.7 g
Saturated fat: 8.4 g
Carbohydrates: 50.3 g
Sugars: 5.4 g
Dietary fiber: 6.7 g
Protein: 31.2 g
Cholesterol: 61 mg
Sodium: 1122.3 mg
Italian Sausage Cheese Strata Recipe


Ingredients:
mild Italian sausage, onion, monterey jack cheese, mozzarella cheese, eggs, garlic, salt, pepper

Directions:
Preheat oven to 350°F; grease a 13-by-9-inch pan.
Trim crusts from bread and cube.
Crumble sausage into a large skillet; sauté with onion, mushrooms and pepper. Place half the bread cubes in prepared pan, top with half the sausage mixture and half the cheese; repeat layers.
In a medium bowl whisk eggs, milk, Italian seasoning, garlic and salt; pour over the filled casserole. Let stand 15 minutes so bread can soak up egg mixture.
Bake for 60 to 70 minutes or until set. Let stand 10 minutes, cut into squares and serve drizzled with warm spaghetti sauce.
Roasted Tomatoes and Burrata Caprese Salad
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Savor the classic Caprese flavors of mozzarella and balsamic from Heidi Larsen of Foodie Crush and enjoy this tasty salad all year round.

Ingredients:
2 cups cherry tomatoes
4 cloves garlic
3 tablespoons extra virgin olive oil, divided
½ teaspoon kosher salt and pepper
8 ounces burrata cheese balls or small fresh mozzarella balls such as Ciliegine
2 teaspoons balsamic vinegar
¼ cup fresh basil leaves
Reynolds Wrap® Aluminum Foil

Directions:
Preheat oven or toaster oven to 400 degrees F. On a small sheet pan lined with Reynolds Wrap® Aluminum Foil, toss the tomatoes and garlic with 1 tablespoon of the olive oil. Add salt and pepper and toss to coat. Roast in oven for 15 minutes. Transfer the warm tomatoes to a serving platter. Drain the water from the burrata cheese or mozzarella balls.  Add cheese to the warm tomatoes. Drizzle with the olive oil and balsamic vinegar then season with the kosher salt and freshly ground pepper. Toss gently to coat if desired. Gently tear the basil leaves into smaller pieces and scatter over the salad and serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 546.9
Fat: 44.8 g
Saturated fat: 18.9 g
Carbohydrates: 9.8 g
Sugars: 0.8 g
Dietary fiber: 1.8 g
Protein: 17.8 g
Cholesterol: 80 mg
Sodium: 775.9 mg
Macaroni Italiano


Ingredients:
ground beef, elbow macaroni, onion, green pepper, tomato sauce, basil leaves, oregano, butter, flour, dry mustard, milk, cheddar cheese

Directions:
Cook and drain macaroni.
Cook beef, onion, green pepper until meat is brown,drain off fat.
Stir in tomato sauce,basil,and oregano,simmer 3 minutes.
Spoon into rectangular baking dish.
Melt 4 tbsp.
butter,blend in flour and dry mustard.
Gradually stir in milk,cook over medium heat stirring constantly until it thickens,add cheese, stir until melted.
Stir in macaroni.
Spoon over meat layer.
Melt 2 tbsp butter,combine with bread crumbs,sprinkle over top (i usually sprinkle a little parmesan over also.] Bake at 350 until heated through and bubbly.
Note: I have torn up a few slices of bread before for the breadcrumbs and mixed them with the butter and it came out very well, they get nice & crispy!(Though I may have used more butter than called for]
Quick Sauteed Asparagus - Hcg Friendly


Ingredients:
fresh asparagus, water, lemon, garlic, black pepper, sea salt, red pepper flakes

Directions:
Add asparagus in a saute pan along with water over medium heat.
Stir frequently, for approximately 2 -3 minutes.
Add remaining spices, squeezed juice of half lemon and more water if needed; cover and cook for 3 minutes or until crisp-tender.
Enjoy!
Healthy Spinach Cheese Cakes


Ingredients:
fresh spinach, low fat cottage cheese, egg, garlic clove, ground pepper

Directions:
Preheat oven 400 degrees.
Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl.
Add cottage cheese (ricotta cheese], laughing cow cheese, eggs, garlic, and pepper; stir to combine.
Coat muffin pan with cooking spray. Divide the spinach mixture among cups to very top.
Bake spinach cakes until set, about 25 minutes. Let stand in the pan for 5 minutes. Serve warm.
Wholesome Buckwheat Crepes


Ingredients:
buckwheat groats, water, egg, brown sugar, ground flax seeds, ground cinnamon, salt

Directions:
Soak buckwheat groats in double the amount of water for 4 hours or overnight (you can get away with soaking them for 1 1/2 hours but they`re better after 4 hours of soaking]. Rinse them once or twice during soaking if possible.
When it comes time to using them, drain and rinse the buckwheat groats very well. Put all ingredients into a blender and blend until smooth.
Preheat a greased skillet on medium heat or almost medium heat. Pour 1/4-1/3 cup batches of crepe mixture in your skillet (do so with the skillet off the heat and swirl mixture around quickly to distribute, then stick it back on the hot stove]. Cook for about 2 minutes then flip and cook other side until cooked. Flip a last time for a dozen seconds and serve hot.
Gluten-Free Morning Waffles


Ingredients:
eggs, sugar, olive oil, milk, vanilla, sorghum flour, xanthan gum, baking powder, salt

Directions:
1. Beat eggs and sugar together in a mixing bowl until light and frothy.  Add the oil, milk and vanilla, mix until well combined.
2.  In a separate bowl, mix together the dry ingredients.
3.  Add dry ingredients to the egg mixture and beat on low speed until well combined.  Batter should be thick.
4.  Spoon onto a hot, well-oiled waffle iron and cook 'till done.
*TIP:  Using an egg substitute isn't reccomended for this recipe.
Cranberry Sauce with Orange


Ingredients:
water, light brown sugar, cranberries

Directions:
Stir water and sugar in heavy medium saucepan over medium heat until sugar  dissolves.
Bring mixture to boil.
Add cranberries and orange peel.
Reduce heat  and  simmer until berries burst, about 5 minutes.
Remove from heat. Cool completely  (sauce will thicken as it cools] (Can be prepared 1 week ahead.
Cover & chill]
Paleo Tuna Burgers
Category: seafood
By Chris Denzer

Fast source of omega 3s!

Ingredients:
2 (8 ounce) cans tuna, drained
2 tablespoons soy sauce
¼ cup chopped cilantro
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon grated ginger root
3  eggs
kosher salt and ground black pepper to taste
½ cup almond meal
1 tablespoon olive oil, for frying

Directions:
Mix tuna, soy sauce, cilantro, 2 tablespoons olive oil, lemon juice, ginger, eggs, kosher salt, black pepper, and almond meal in a food processor or by hand until it reaches a firm consistency. Form mixture into four patties. Heat 1 tablespoon olive oil in a grill pan or skillet over medium heat. Cook tuna burgers in the hot oil until patties are set and and browned on both sides, about 5 minutes per side.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 patties

Calories: 340.2
Fat: 17.4 g
Saturated fat: 3.1 g
Carbohydrates: 6 g
Sugars: 0.7 g
Dietary fiber: 0.2 g
Protein: 39.8 g
Cholesterol: 173.5 mg
Sodium: 601.7 mg
Fruit Pemmican


Ingredients:
pine nuts, raisins, sunflower seeds, eggs, fresh strawberries, frozen strawberries, brown sugar, blueberries, flour

Directions:
Preheat oven to 3750. Put apricots, apples, raisins, pinenuts, and sunflower seeds in a food processor or grinder.
Process until apricots and apples are in fine pieces and nuts are ground fine. Transfer mixture to a bowl and add remaining ingredients.
Mix well and spoon into a buttered 9 X 13 baking dish. Bake 30 minutes. Cut into bars.
Plains Indian.
Roasted Red Potato Salad
Category: salad
By IcanCook?

A tasty alternative to the typical picnic potato salad. It's made with roasted red potatoes, bacon, eggs, green onion, celery, and mayo. Pretty easy to make and you can adjust most ingredients to suit your own personal taste.

Ingredients:
10  red potatoes, cut into bite-size pieces
olive oil, or as needed
3  hard-cooked eggs, chopped
½ stalk celery, chopped
¼ cup chopped green onion
3 slices cooked bacon, chopped
1 cup mayonnaise
salt and ground black pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spread potato pieces onto a baking sheet and drizzle with olive oil. Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes. Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.

Prep time: 25 mins
Cook time: 45 mins
Total time: 2 hrs 25 mins
Yields: 8 servings

Calories: 468.5
Fat: 29.5 g
Saturated fat: 5.1 g
Carbohydrates: 43.8 g
Sugars: 3.3 g
Dietary fiber: 4.6 g
Protein: 9.4 g
Cholesterol: 94.9 mg
Sodium: 302 mg
Curried Garbanzo Beans


Ingredients:
canola oil, garbanzo beans, frozen baby peas, garam masala, masala, coconut cream

Directions:
Over medium-high heat, add oil to a medium-size frying pan. Once it’s hot add your onions. Add a pinch or two of salt and let brown slightly for about 2-3 minutes, stirring occasionally.
Add the garam masala, tikka masala, paprika, red chili flakes, and salt and pepper (to taste]. Mix spices to evenly coat onions. Allow to cook for 2-3 minutes.
Add in peas (they don’t have to be thawed] and garbanzo beans. Again, stir to combine all ingredients.
Lastly, add in coconut cream, veggie stock and tomato paste. Once everything as been stirred to combine, turn the heat down to medium-low and allow to simmer for 10 minutes while stirring occasionally.
Cream of Chicken Soup


Ingredients:
butter, shallots, leek, skinless chicken breasts, parsley, thyme

Directions:
Melt butter in a large heavy based saucepan over a medium heat. Add the shallots to the butter and cook them, stirring until slightly softened. Add the leeks to the shallots, cook for another 5 minutes, stirring. Add the chicken and slightly cook them and then add the stock, herbs and season with salt and pepper. Bring to a boil so that the chicken is cooked through. Then reduce the heat and simmer the soup for another 25 minutes. Remove from the cooker and let it cool for 10 minutes.
Transfer the soup to a food processor and blend until smooth. (you may need to do this in batches]. then return the soup to the saucepan and and warm it up over a low heat for 5 minutes.
Pour the cream into the soup and cook for another 2 minutes, stirring it. Ladle into bowls and serve warm.
Enjoy.
Easy Elegant Cottage Cheese and Pineapple Salad


Ingredients:
lettuce leaves, cottage cheese, pineapple, mayonnaise, maraschino cherries

Directions:
Line up 4 small plates on your work area and place a layer of nice green lettuce leaves on each plate.
Spoon 1/2 cup cottage cheese in the center of the lettuce on each plate.
Put 1 slice pineapple over the cottage cheese on each plate.
Dollop 1 teaspoon mayonnaise in the center of each pineapple per plate (I like more].
Dab excess juice from the maraschino cherries with a paper towel and place the cherry on top of the dollop of mayonnaise.
Can be served immediately or covered with plastic wrap and refrigerated until ready to serve.
Best Fried Walleye
Category: seafood
By clarkie24

This is the recipe my dad has been using for 25 years. It's light and clean-tasting because there's no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!

Ingredients:
4  walleye fillets
2  eggs, beaten
½ cup all-purpose flour
½ teaspoon garlic powder
1 pinch salt  (Optional)
½ teaspoon ground black pepper
2 cups crushed saltine crackers
vegetable oil for frying
1  lemon, cut into wedges

Directions:
Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary. Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl. Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C). Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.

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

Calories: 591.7
Fat: 30.6 g
Saturated fat: 4.6 g
Carbohydrates: 40.2 g
Sugars: 0.5 g
Dietary fiber: 2.8 g
Protein: 38.8 g
Cholesterol: 229.4 mg
Sodium: 492.1 mg
Pork Chops in Onion sauce


Ingredients:
pepper, red wine, cornstarch, salt, unbleached flour, onions, beef broth

Directions:
Season pork chops with salt& pepper; coat with flour.
heat oil in a heavy saucepan.
fry pork chops in oil, 3 mins.
on each side, Add onions, cook for another 5 minutes turning once.
Pour in wine& beef broth, reduce heat and simmer for 15 minutes.
Mix cornstarch with a little bit of cold water, add to broth mixture and cook until thick& bubbly.
Pour over pork chops and serve with rice.
Angels Hip Shot


Ingredients:
"Amarula cream liqueur"

Directions:
Layer carefully in shot glass in above order.
Enjoy!  ;].
Lamb and White Bean Casserole


Ingredients:
lamb shanks, all-purpose flour, celery, onion, no-salt-added stewed tomatoes, beef broth, garlic clove, bay leaf, salt, black pepper, white beans, cannellini beans, fresh parsley, lemon, rind of

Directions:
Preheat oven 350 degree F.
Coat lamb shanks with flour.
Add lamb shanks to a big casserole pan coated with vegetable oil.
Cook lamb shanks on all sides.
Transfer shanks to bowl.
In drippings from casserole pan, cook celery and onion over medium heat until well browned.
Return shanks to casserole pan and add stewed tomatoes, beef beef broth, garlic, bay leaf, thyme, salt and pepper.
Heat to boiling over high heat.
Cover casserole pan and bake for 1 hour and 30 minutes or until lamb shanks are tender, turning meat once.
When lamb shanks are done, skim fat from liquid.  Stir in white beans; heat through.
Sprinkle with parsley and lemon peel and serve.
Beef Hash With a Spicy Kick


Ingredients:
lime juice, adobo sauce, beef sirloin, onions, garlic, garlic, chili powder, yukon gold potatoes, chipotle chile in adobo, roma tomatoes, fresh cilantro, egg, fresh cilantro

Directions:
In a large plastic bag set in a bowl, combine orange juice, lime juice, and adobo sauce.
Add meat, turning to coat.
Close bag.
Marinate in refrigerator for 30 minutes. Drain and discard marinade.
Pat meat dry with clean white paper towels. (Removing as much moisture as possible from the meat makes for a crispy hash.]
In a 12-inch heavy skillet cook the onion, garlic, and chili powder in hot oil over medium heat for 5 minutes or until onion is tender.
Add meat to skillet; cook and stir about 2 minutes or until meat is browned.
Stir in potatoes and chipotle peppers. Spread in an even layer in the skillet.
Cook for 8 minutes more or until potatoes are golden brown, turning occasionally.
Stir in tomatoes and chopped cilantro. Season with salt and pepper.
Serve with fried eggs and fresh cilantro.
*To Cook Potatoes: Remove eyes from potatoes. Cut potatoes into quarters. Cook, covered, in enough boiling lightly salted water to cover for 20 to 25 minutes or until tender.
Drain.
Ice Cream With a Side of Bacon


Ingredients:
bacon, brown sugar, sea salt, ice cream, bacon

Directions:
To candy the bacon, combine bacon and brown sugar in small bowl, making sure that sugar evenly coats both sides of bacon. Place on barbecue grill over medium heat and grill 3–4 minutes per side or until crispy and golden brown. Cool.
Once complete, combine syrup, crumbled bacon and sea salt in small bowl. Set aside. Meanwhile, place ice cream in serving dish. Drizzle with caramel bacon mixture. Garnish with additional bacon and caramel syrup if needed.
Tip: To cook bacon in the oven, preheat broiler to high. Line a 10” x 15” (23cm x 38cm] rimmed baking sheet or broiler pan with foil. Place rack in pan. Lay sugar coated bacon strips on rack. Broil, 4–5 minutes on high, turn and continue broiling approximately 3 minutes longer or until browned. Remove and cool.
Aphrodite's Faster Than Takeout Pizza


Ingredients:
eggplant, red onion, olive oil, garlic, sherry wine, sugar, tahini, kalamata olives, feta cheese, parmesan cheese

Directions:
Peel eggplant. Take seeds out of red pepper. Cut red pepper, eggplant and onion into large 2-3” sections. Put vegetables in bowl or microwave steamer and steam in the microwave until semi-tender, about 3 minutes.
Whisk together the vinegar, oil, garlic, wine and sugar.
When vegetables are cool enough to handle, shred into julienne strips. Add strips to sauce and let marinate at room temperature (put in the refrigerator if marinating overnight.].
When ready to make pizzas, preheat oven to 450 degrees.
Drain marinade from vegetables. Throw out half of marinade and mix the other half with the tahini to make pizza sauce.
Spread flat bread or pizza crust with the sauce. Load up with vegetables, then sprinkle with olives, then feta cheese, then parmesan cheese.
Bake for 10 minutes or until edges start to turn brown.
W30 Mexican Braised Beef


Ingredients:
beef ribs, cumin, salt, coconut oil, onion, tomato paste, Thermomix Tomato Paste - No Added Sugar, garlic cloves, salsa, fish sauce, cilantro

Directions:
Preheat the oven to 300º F, 150º C.
Cut the meat into 1 1/2 inch cubes. In a large bowl combine the beef, chili powder, and salt.
Melt the coconut oil over medium heat in a large Dutch oven - or other oven-safe pot. Saute the onion until translucent.
Stir in the tomato paste and allow to cook for 30 seconds or so.
Toss in the mashed up garlic. Add in the seasoned beef, the salsa, stock, and fish sauce. Bring the whole thing to a boil. Smells good already. But wait, there's more!
Cover the Dutch oven and place in the preheated oven. Let it sit for about 3 hours. The beef will be fall-apart tender and so delicious it will bring tears to your eyes. Keeps for 4 days and reheats well.
Sprinkle a little chopped cilantro over all right before serving. Viva!