xiaoxl/recipe_data huggingface dataset:
Cold Yogurt Soup (Abdoogh Khiar)
Category: soups-stews-and-chili
By Shadi HasanzadeNemati

This refreshing soup, made with cooling ingredients and served icy cold, is the perfect light lunch on a hot day. I enjoy it all summer-and I always have the best naps after eating it. You can make the yogurt mixture ahead and keep it in the fridge and just dish out a bowl whenever you like. Though optional, the rose petals make it pretty and quintessentially Persian. You can usually find food-safe dried rose petals in Middle Eastern supermarkets.

Ingredients:
2 cups Greek-style yogurt
1 teaspoon salt
2 teaspoons crushed dried mint
2 cups cold water, or more as needed
2  Persian cucumbers, diced
¼ cup raisins
¼ cup chopped walnuts
½ cup chopped fresh mint
½ cup chopped fresh parsley
2 teaspoons ground dried Persian rose petals   (Optional)
ice cubes
2  pita bread rounds, or to taste

Directions:
Puree yogurt, salt, and dried mint in a blender with enough of the water to create a smooth, thin soup. It will thicken some when you add the bread. Divide the cucumbers, raisins, walnuts, and herbs among four bowls. Pour one-fourth of the yogurt mixture into each bowl. Top with rose petals, and add a few ice cubes to each bowl. Tear bread into small pieces and add some to each bowl. Let bread soak 5 to 7 minutes before serving. Serve cold.

Prep time: 20 mins
Total time: 25 mins
Yields: 4 2-cup bowls

Calories: 304.2
Fat: 15.4 g
Saturated fat: 5.6 g
Carbohydrates: 33.2 g
Sugars: 13.1 g
Dietary fiber: 2.6 g
Protein: 11 g
Cholesterol: 22.5 mg
Sodium: 793.1 mg
Rice Pudding


Ingredients:
water, rice, salt, cornstarch, sugar, milk, raisins, nutmeg, eggs, vanilla, cinnamon

Directions:
In large saucepan, bring water, rice and salt to a boil.
Cover and reduce temperature to low; simmer for 20 minutes until water is absorbed.
In small bowl, mix cornstarch and sugar together; Add to rice with milk and nutmeg (do not mix in cinnamon!]; stirring occasionally, bring just to boiling point; keep at low simmer (not boil] with lid on for 10-15 minutes, then turn heat off.
If you like soft raisins, stir them in now. Cover and let stand for about 15 minutes to  allow temperature to drop, the rice to soften to desired consistency, and flavors to meld.
Add a small quantity of warm milk/rice mixture to eggs and whisk to blend. (I slowly add about 1 cup of warm liquid to eggs, whisking after each addition]. (For firm raisins, add them now].
(I slowly add about 1 cup of hot liquid to eggs, whisking after each 1/8 cup].
This will make a nice smooth custard.
If you add eggs to hot liquid too quickly, the eggs will curdle.
Over medium-high heat, bring mixture barely to the boiling point, stirring constantly.
Continue to cook on a low temperature for another 5 minutes, stirring constantly.
Remove from heat and stir in vanilla.
Eat warm, or cover top with plastic wrap and chill.
Before serving, sprinkle top lightly with cinnamon.
Tomato Soup


Ingredients:
tomatoes, flour, onions, butter, celery, salt, parsley, sugar, bay leaves, pepper

Directions:
WASH; cut up tomatoes.
Chop onions, celery, parsley, bay leaves.
Add to tomatoes; cook until celery is tender.
Put through sieve.
Rub flour and butter into smooth paste thinned with tomato juice.
Add to boiling soup; stir to prevent scorching.
Add salt, sugar and pepper.
For smoother consistency put through sieve again.
Fill clean jars to within one inch of top of jar.
Put on cap, screwing the band firmly tight.
Process in water bath 15 minutes.
Nonna's Artichokes
Category: appetizers-and-snacks
By Kim's Cooking Now

This is my Italian mother-in-law's recipe for artichokes. Large artichokes are stuffed with a delicious bread crumb mixture and then simmered in a white wine sauce until tender. Use a nice crusty bread to soak up the remaining sauce!

Ingredients:
2 large whole artichokes
1 cup Italian-seasoned bread crumbs (such as Vigo®)
½ cup minced pecorino Romano cheese
¼ cup chopped fresh mint
2 tablespoons minced fresh garlic
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
2 cups white wine
1 cup water, or as needed

Directions:
Cut the stems and tops off each artichoke. Remove the tough outer leaves. Snip the ends off the remaining leaves with scissors to remove thorns. Remove the tough exterior of the stems and cut them in half. Set aside. Combine bread crumbs, pecorino Romano cheese, mint, garlic, salt, and pepper in a bowl. Drizzle with olive oil and mix well. Wiggle an artichoke back and forth with your thumbs to open the leaves. Stuff the bread crumb mixture between multiple leaves and in the center. Repeat with the second artichoke. Place artichokes and stem pieces in a large pan that has a tight-fitting lid. Add wine and water to the pan, making sure not to wet the artichokes. Cover and bring to a boil. Reduce to a simmer and cook until you can easily pull an outer leaf off an artichoke, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 2 servings

Calories: 805
Fat: 31.6 g
Saturated fat: 8 g
Carbohydrates: 66.1 g
Sugars: 6.3 g
Dietary fiber: 10.9 g
Protein: 23.3 g
Cholesterol: 30.9 mg
Sodium: 2548.8 mg
Cheesy Potato Puff


Ingredients:
potatoes, salt, butter, margarine, cheddar cheese, milk, eggs

Directions:
Place potatoes in a large Dutch oven, cover with water.
Add 1/2 teaspoon salt; cook until tender.
Drain; mash potatoes until smooth.
In a saucepan, cook and stir butter, cheese, milk, and remaining salt until smooth.
Stir into potatoes; fold in eggs.
Pour into a greased 3-quart baking dish.
Bake, uncovered at 350 degrees for 40 minutes or until puffy and golden brown.
Easy Company Beef


Ingredients:
beef stew meat, mushrooms, red wine

Directions:
Combine all ingredients except noodles in slow cooker.
Cover; cook on LOW 6-8 hours.
Serve over noodles, rice, or mashed potatoes.
Seafood Gumbo
Category: soups-stews-and-chili
By Sara

This seafood gumbo takes some time, but is well worth the investment. Serve over long-grain white rice.

Ingredients:
½ teaspoon ground cayenne pepper
½ teaspoon ground white pepper
½ teaspoon ground black pepper
1 ½ teaspoons paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
1  bay leaf, crushed
1 teaspoon salt
¾ cup vegetable oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
2 teaspoons hot pepper sauce
1 ½ cups tomato sauce
7 cups fish stock
2 cups shucked oysters
1 cup crabmeat
1 pound small shrimp - peeled and deveined, shells reserved for stock

Directions:
Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside. In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first.  Add onions, celery, and green pepper.  Turn heat to high.  Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture.  Cook for 5 minutes, stirring constantly. Add tomato sauce, and stir as it reduces over high heat.  Add fish stock and bring to a boil.  Reduce heat, and simmer for 1 hour, stirring occasionally. When ready to serve, add shrimp, oysters, and crabmeat.  Cover, and wait 5 minutes.  Turn off heat, and let stand for 10 minutes.  Serve.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 357.2
Fat: 24 g
Saturated fat: 3.3 g
Carbohydrates: 13 g
Sugars: 5.3 g
Dietary fiber: 3.2 g
Protein: 22.8 g
Cholesterol: 106.1 mg
Sodium: 1398.1 mg
Witch's Fingers


Ingredients:
unsalted butter, powdered sugar, vanilla, salt, all-purpose flour, ground pecans

Directions:
Preheat oven to 300 degrees.
Beat butter and sugar in bowl of heavy duty mixer, until light and fluffy.
Add vanilla and salt.
Add flour, 1/4 cup at a time, blending after each addition.
Stir in pecans.
Dough will be heavy.
Using 1 heaping tablespoonful per cookie, shape dough into"fingers" about 3 inches long and 1/4 inch in diameter.
Place cookies on parchment paper-lined cookie sheet.
Using a knife, lightly score"fingers" a few times across the center and near the top to resemble knuckles.
"Paint"almonds with food coloring and press into the top of the cookie to resemble a fingernail, if desired.
Or make an indentation in the top to resemble a fingernail.
Bake for 25 minutes or until lightly brown.
Cola Pork Chops
Category: main-dish
By JUST_PEACHY

This is a tried and true recipe for pork chops, but it works great using chicken too. With chicken, cooking time is more like 40 minutes for thick breasts.

Ingredients:
1 cup ketchup
1 cup cola-flavored carbonated beverage
2 tablespoons brown sugar
8  pork chops
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix together the ketchup, cola and brown sugar. Place pork chops  into a baking pan and pour cola mixture over, coating well.  Sprinkle with salt and pepper. Bake for about one hour depending on the thickness of the pork chop.

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

Calories: 170.6
Fat: 6.4 g
Saturated fat: 2.3 g
Carbohydrates: 14.3 g
Sugars: 13.5 g
Dietary fiber: 0.1 g
Protein: 14.3 g
Cholesterol: 37.1 mg
Sodium: 357.2 mg
Antipasto Salad


Ingredients:
red wine vinegar, olive oil, Dijon mustard, garlic cloves, salt, sugar, pepper, romaine lettuce leaves, provolone cheese, tomatoes, mushrooms, black olives

Directions:
In small bowl combine first 8 ingredients to make dressing. Combine well., Place lettuce on large serving platter., Cut cheese slices in half. Roll cheese and pepperoni slices into cones., Arrange cheese, pepperoni, tomatoes, mushrooms and olives over lettuce., Drizzle with dressing and serve.
BAE (Bacon, Avocado, Egg) Breakfast Sandwich


Ingredients:
bacon, unsalted butter, eggs, American cheese, avocado, red pepper flakes

Directions:
In a medium nonstick skillet over medium heat, cook bacon, flipping occasionally, until browned and crispy. Drain on a paper towel-lined plate.
Drain bacon fat, leaving about 1 teaspoon behind. Place croissant halves cut side down in skillet and toast until golden. Remove from pan and wipe out skillet.
Lightly beat eggs with salt and pepper.
Add butter to pan and swirl to coat.
When foaming subsides, add eggs, tilting pan so the bottom surface is covered. Using a rubber spatula, push cooked edges of eggs towards the center, swirling to move uncooked eggs to outer rim of pan.
When most of the egg is cooked, add American cheese to middle and fold edges inward to create a square.
Transfer egg square to toasted bottom half of croissant, topping with bacon and avocado. Season with salt, pepper, and red pepper flakes.
Top with croissant top and serve immediately.
Garlic-Parmesan Shrimp
Category: seafood
By Perri

Delicious crispy shrimp coated in a bread crumb-Parmesan mixture. My family can't get enough of it! I would suggest doubling the recipe if you have very large eaters because this is addictive! Serve with pasta and salad.

Ingredients:
nonstick cooking spray
1 cup dry bread crumbs
1 cup shredded Parmesan cheese
2 tablespoons dried parsley
1 ½ teaspoons garlic powder
1 pound large shrimp, peeled and deveined
2 tablespoons butter, melted, or more to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass casserole dish with nonstick cooking spray. Combine bread crumbs, Parmesan cheese, parsley, and garlic powder in a large resealable plastic bag. Seal and shake to mix ingredients together. Add shrimp and shake to coat. Lay shrimp flat in the prepared baking dish. Sprinkle with any bread crumb mixture remaining in the bag. Drizzle melted butter over the top. Bake in the preheated oven until starting to crisp, 15 to 20 minutes. Switch to broil setting until topping is light brown, 2 to 3 minutes.

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

Calories: 334.1
Fat: 13.7 g
Saturated fat: 7.7 g
Carbohydrates: 21.2 g
Sugars: 2 g
Dietary fiber: 1.5 g
Protein: 30.1 g
Cholesterol: 202.2 mg
Sodium: 779.4 mg
Unleavened Herbed Bread


Ingredients:
whole wheat flour, sea salt, brown sugar, powdered milk, basil, sage, thyme, garlic powder, warm water, dry red wine

Directions:
Preheat oven to 500°F.
Mix all dry ingredients until well blended.
Add in wet ingredients and mix together, just enough to moisten.  This shouldn't require much kneading.  Allow to rest for 10 minutes at room temperature (cover dough while resting].
Pinch off balls approx 2" in diameter and roll to smooth.  When all balls are formed, roll each one into a 5" circle approximately the thickness of of a pie crust.
Bake each round on a pizza tray on lowest rack in oven for about 3 minutes.  They should bubble up a bit and be slightly browned.  Don't over bake.
Keep in refrigerator or freeze in small batches as they have a fairly short shelf life due to their deliciousness and lack of leavening and preservatives.
Homemade Chicken Stock


Ingredients:
stewing chicken, carrots, onions, celery ribs, garlic cloves, fresh parsley, dried thyme, peppercorn, bay leaves, cold water

Directions:
Place chicken in slow cooker or large stockpot.
Add the remaining ingredients, ending with water.
Cover and cook on low until richly flavored, 8 to 10 hours in slow cooker, 4 hours on stove top.
Discard chicken.  Strain stock through cheesecloth lined sieve into large bowl, pressing vegetables to extract liquid.  Remove fat.
Refrigerate in air tight container for up to 3 days or freeze for up to 4 months.
Simple Tomato Sauce


Ingredients:
olive oil, onion, garlic cloves, celery, carrot, crushed tomatoes, basil leaves

Directions:
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Beer Cheese Fondue
Category: appetizers-and-snacks
By MARNIKINS

Unbelievable cheese fondue that will disappear in a minute! Serve with cubes of French bread.

Ingredients:
8 ounces shredded sharp Cheddar cheese
8 ounces shredded Swiss cheese
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, halved
1 (12 fluid ounce) can or bottle beer
1 dash hot pepper sauce (such as Tabasco®)

Directions:
Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl. Rub cut side of garlic clove around bottom and sides of fondue pot. Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes. Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes. Stir hot pepper sauce into cheese mixture.

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

Calories: 332
Fat: 23.1 g
Saturated fat: 14.7 g
Carbohydrates: 6.8 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 20.2 g
Cholesterol: 74.5 mg
Sodium: 504.7 mg
Quiche Lorraine With Dijon Mustard


Ingredients:
ham, swiss cheese, eggs, half-and-half, Dijon mustard, onions, green onion

Directions:
Scatter ham and cheese evenly over the bottom of the pie shell.
In a bowl, combine the remaining ingredients.
Pour into pie shell and bake in a preheated 375 degree oven for 35-40 minutes, or until a knife inserted into the middle of the quiche comes out clean.
Milk Chocolate Bunnies


Ingredients:
"mini marshmallows"

Directions:
Melt Velata Milk Chocolate in your Velata warmer. Put half of the chocolate into a plastic squeeze bottle. On a sheet of wax paper, squeeze out a small, thin chocolate circle (about half the size of a vanilla wafer cookie] to make a bunny head. Then add bunny ears on top and proceed to next step while chocolate is still melted.
Using a fork, completely dip one vanilla wafer cookie into the dish of melted chocolate. Slide a fork along the edge of the dish to allow excess chocolate to drip back into the bowl. Place the chocolate covered cookie just below the bunny head to form the bunny's body.
Roll each marshmallow between your finger and your thumb to form a rounded, fluffy bunny tail.
Take the bunny tails and press them onto the bottom of the chocolate-covered cookie. Make 12 bunnies, then place baking sheet in the refrigerator for 15 minutes until the chocolate bunnies harden.
Repeat process to make desired amount (24-36].
Final number depends on cookie size, thickness of chocolate coating, and how many cookies are coated with chocolate.
Gently peel bunnies away from waxed paper and enjoy!
Chef Joey's Vegan Cornmeal-Thyme Cookies


Ingredients:
baking soda, cornmeal, sea salt, vegan margarine, raw sugar, egg substitute, water, dried currant, thyme

Directions:
Preheat oven to 350'F.
Put the oven racks in upper and lower thirds.
Line two baking sheets with unbleached parchment paper; set aside.
Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
Mix in the egg replacer.  Add the flour mixture into this on low speed until just combined.do not over mix.  Hand mix in the currants and thyme.
Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
Bake rotating and switching positions of sheets about 1/2 way through the cooking process.
The cookies should be a pale golden shade.  Bake for 10 to 12 minutes.  Transfer cookies on parchment to a wire rack and cool completely.
Bon Apetit!
Glenda's Mandarin Orange Salad
Category: salad
By SARAH W

This sweet and crunchy salad is very kid friendly! I first tried this when I visited my family in Newfoundland, and managed to get a copy of the recipe.  Make lots, there won't be any left over. Any kind of lettuce can be used as well as spinach.  Raisins can also be added.

Ingredients:
1  onion, minced
⅔ cup white sugar
1 tablespoon dry mustard
1 teaspoon celery seed
1 teaspoon black pepper
½ cup distilled white vinegar
½ cup olive oil
1 head romaine lettuce, chopped
1 (10 ounce) can mandarin oranges, drained
5 ounces fresh mushrooms, sliced
3 tablespoons slivered almonds
3 tablespoons crumbled cooked bacon

Directions:
Place the onion, sugar, mustard, celery seed, and black pepper into a small bowl. Pour in the vinegar, and stir until the sugar has dissolved. Whisk in the olive oil until the dressing is thick. Cover, and refrigerate at least 3 hours. To make the salad, toss the lettuce, oranges, mushrooms, almonds, and bacon together in a large bowl. Drizzle with the dressing, and toss again to coat.

Prep time: 15 mins
Total time: 3 hrs 15 mins
Yields: 6 servings

Calories: 332.5
Fat: 21.2 g
Saturated fat: 2.9 g
Carbohydrates: 34.1 g
Sugars: 29.9 g
Dietary fiber: 3 g
Protein: 4.6 g
Cholesterol: 2.5 mg
Sodium: 120 mg
Spiced Pecans


Ingredients:
cold water, pecan halves, cinnamon, salt, sugar

Directions:
Whip egg white and cold water until frothy in bowl.
Add pecans and stir until completely coated.
In another bowl, mix salt, cinnamon, and sugar.  Add in pecans and stir until completely coated.
Pour into single layer on cookie sheet.
Bake at 225 for 1 hour, stirring every 15 minutes.
Cool completely before storing.
Enjoy!
DragonFruit Bowl


Ingredients:
bananas, strawberries, pudding, milk, strawberry, granola cereal

Directions:
Cut the dragonfruit in half and put it in the blender.
Put the mango pudding, 1 whole banana, 2 strawberries, 1/2 cup of milk, and 1 teaspoon of nutella in the blender.
Let it blend for 30 seconds.
Pour the smoothie into a bowl.
Place it in the fridge to let it become firm.
While the smoothie is in the fridge, cut up 1 banana into 1/4th inch pieces, cut 1 strawberry into 1/4th inch pieces, 1 tablespoon of chia seeds, prepare the granola and handful of blueberries.
Take out the smoothie bowl, and start placing the toppings in your own unique decorative way.
Start with the chia seeds, then bananas, then strawberries, then blueberries, and top it off with granola. For more toppings use the other half of the dragonfruit.
If you want the bowl to be a little more chilled, then you can leave it in the fridge for a few more minutes.
Enjoy!
Harvey Wallbanger Cake
Category: desserts
By Shawna Buffum

The cake you get from this delightfully easy recipe tastes just like the cocktail, thanks to the use of Galliano in the batter and glaze.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4  eggs
½ cup vegetable oil
5 fluid ounces Galliano liqueur
2 fluid ounces vodka
½ cup orange juice
1 cup confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine cake mix and pudding mix in a large bowl. Blend in eggs, vegetable oil, 4 ounces Galliano, 1 ounce vodka, and 4 ounces orange juice. Mix batter until smooth and thick and pour into prepared pan. Bake at 350 degrees for 45 minutes. Let cake cool in pan for 10 minutes then remove and place on cooling rack. Spoon glaze over cake while it is still warm. To Make Glaze: Combine the remaining 1 ounce Galliano, 1 ounce vodka, and 1ounce orange juice with the confectioner's sugar and blend until smooth. Spoon glaze over warm cake.

Yields: 1 -10 inch bundt cake

Calories: 389.7
Fat: 15.9 g
Saturated fat: 2.5 g
Carbohydrates: 54.2 g
Sugars: 37.2 g
Dietary fiber: 0.5 g
Protein: 4.1 g
Cholesterol: 62.9 mg
Sodium: 424.6 mg
Saxon Style Cauliflower and Cheese  Romanian


Ingredients:
bacon, onions, garlic cloves, frozen cauliflower, eggs, sour cream, salt, pepper, paprika, swiss cheese

Directions:
Saute bacon; remove.
Saute onion in bacon fat until translucent.
Add garlic.
Add thawed cauliflower.
Add back bacon; mix.
In another bowl mix eggs, sour cream, salt, pepper, paprika, and Swiss cheese; mix.
Drain fat on veggies.
Pour veggies into casserole dish .
Pour sour cream mixture over veggies.
Bake at 425 degrees Fahrenheit for 30 minutes until hot and bubbly.
Carrot-Pineapple Layer Casserole


Ingredients:
crushed pineapple, butter, carrots, brown sugar

Directions:
Set oven to 350 degrees.
Cook the carrots in lightly salted boiling water until just firm-tender (do not overcook as they will cook more when baked].
Butter a small casserole dish.
Place half of the cooked carrots rounds on the bottom of the baking dish, then top with half of crushed pineapple.
Sprinkle with about 2 tablespoons brown sugar (can use more] and then dot with 2 tablespoons butter pieces.
Repeat another layer.
Pour the reserved juice over the casserole.
Bake for about 35 minutes.
Pork Sukiyaki


Ingredients:
mushrooms, green onions, napa cabbage, firm tofu, sake, brown sugar, water

Directions:
Flash freeze the pork for 30 minutes so it is slightly firm, this will enable you to cut it VERY thin, without moving around so much!
Prepare all the veggies. In Japan they like to cut little designs in the mushroom tops! We stuck with simple Xs.
Mix the Sukiyaki sauce.
Heat a large skillet to medium-high. Add a tablespoon of oil and a few pieces of meat. stir the meat around moving the oil over the bottom of the skillet.
Then add about a 1/3 inch of sauce to the skillet. Pile the meat, tofu, noodles and veggies in the skillet.
Allow the ingredients to cook down for several minutes--stirring occasionally until it's cooked through. Remove the sukiyaki and serve over sticky rice (sushi-style rice] and repeat with the rest of the ingredients!