xiaoxl/recipe_data huggingface dataset:
Steamed Carrot Cake With Honey Yogurt Frosting


Ingredients:
plain yogurt, honey, kosher salt, lemon zest, brown sugar, buttermilk, molasses, canola oil, applesauce, eggs, carrots, dried cranberries, dried fig, crystallized ginger, orange zest, all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, nutmeg, orange zest

Directions:
Special equipment: pudding mold or ovenproof bowl.
To make the frosting:
Empty a carton of plain yogurt (without gelatin or other thickeners], into a strainer lined with a double layer of cheesecloth (or paper coffee filter], and place over a bowl. Cover with plastic wrap, and refrigerate overnight. After about 6 to 8 hours, the yogurt has released about 1 1/4 cups water, and has the consistency of soft cream cheese. Add the honey, to taste, a pinch of salt, and a few gratings of lemon peel. Mix well.
Preheat an oven to 350 degrees F.
To make the cake:
In a large mixing bowl, combine the brown sugar, bread crumbs, buttermilk, molasses, oil, applesauce, beaten eggs, carrots, cranberries, figs, ginger and orange zest. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Add the dry ingredients to the wet ingredients, and stir until just combined. Don't over stir. Pour the batter into a well-greased pudding mold or heatproof bowl, and cover tightly. (You can also use leftover tin cans, like a large tuna can, for example]. Immerse in a water bath to come 1/3 way up the sides of your mold. Cover with a lid or tin foil. Steam for 1 1/2 hours in the oven.
Slather the yogurt frosting over the warm cake. Garnish with fresh grated orange zest right on top.
Kittencal's Crepes


Ingredients:
all-purpose flour, salt, sugar, milk, eggs, butter, vanilla

Directions:
Place the dry ingredients in a food processor and blend for a couple of seconds.
Add in all remaining ingredients; blend to make a thin batter (about 15 seconds].
Let batter sit on counter for 15-20 minutes.
Rub about about 2-4 tablespoons soft butter in a pan (I use a crepe pan for this, but any small size non-stick frypan will do] with a brush or paper towel.
Heat the pan.
Pour about 1/4 cup batter in hot pan and swirl pan around to make sure that the batter is evenly around the pan.
Cook until bottom browns, then turn over and brown the other side.
Keep crepes warm in a dish covered with foil.
Grilled Corn and Red Cabbage Slaw
Category: salad
By Ashley Steele

This fresh, light slaw is great with fish tacos.

Ingredients:
2 ears fresh sweet corn, husks removed
1  lime, juiced
½ cup chopped cilantro
½ teaspoon ground cumin
1 pinch salt
ground black pepper to taste
1 tablespoon olive oil
½ head red cabbage, shredded
1  jalapeno pepper, seeded and diced
¼ cup crumbled queso fresco

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool. Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss. Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.

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

Calories: 132.4
Fat: 5.5 g
Saturated fat: 1.4 g
Carbohydrates: 19.6 g
Sugars: 5.9 g
Dietary fiber: 4.2 g
Protein: 5.2 g
Cholesterol: 5 mg
Sodium: 58.9 mg
Creamy Pancetta Dressing and Iceberg Lettuce


Ingredients:
olive oil, pancetta, onion, garlic clove, fresh thyme leaves, cider vinegar, mayonnaise, sour cream, fresh ground black pepper, iceberg lettuce

Directions:
Heat a saucepan over medium-high heat.
When the pan is hot, add the olive and heat.
When the oil is hot, add pancetta and saute, and caramelize for about 10 to 15 minutes.
Stir onion into mixture, toss and saute for another 10 minutes, until the onion begins to brown.
Add garlic, thyme, and cider vinegar, and remove from heat.
Allow mixture to cool for about a 1/2 an hour.
Place cooled mixture into bowl, add mayonnaise and sour cream.
Season with black pepper, to taste.
Serve over iceberg wedges.
Easter Pie


Ingredients:
powdered sugar, eggs, pure vanilla extract, orange zest, whole milk ricotta cheese, pine nuts, phyllo pastry sheets, phyllo pastry sheets, unsalted butter

Directions:
Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
Preheat the oven to 375 degrees F.
Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet.
Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely.
Brush completely with melted butter.
Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes.
Transfer the pan to a rack and cool completely.
Sift powdered sugar over the pie and serve.
Black Cherry High Mocktail


Ingredients:
lemon juice, sparkling water

Directions:
Build first 4 ingredients in a shaker, add ice.
Shake well, Strain into a Collins Glass with ice.
Top with Izze Pomegranate Soda.
Garnish with a full (unbroken] Star Anise and a large straw.
Carrot Cupcakes with White Chocolate Cream Cheese Icing
Category: desserts
By BAKERAMA

This is a very moist and light carrot muffin. It's not too sweet and not greasy like other carrot muffins/cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off.

Ingredients:
2 ounces white chocolate
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream
2  eggs, lightly beaten
1 ⅛ cups white sugar
⅓ cup brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
½ cup crushed pineapple
1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups. In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream. Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 55 mins
Yields: 12 muffins

Calories: 639.1
Fat: 32.2 g
Saturated fat: 12.7 g
Carbohydrates: 84.7 g
Sugars: 69.2 g
Dietary fiber: 1.8 g
Protein: 6 g
Cholesterol: 76.2 mg
Sodium: 317.4 mg
Banana Nut Bread


Ingredients:
sugar, eggs, bananas, milk, flour, baking soda, baking powder, walnuts

Directions:
Preheat oven to 350°F., Beat oil and sugar together. Add eggs and banana pulp and beat well., Add sifted dry ingredients, milk & vanilla. Mix well and stir in nuts., Pour into greased and floured loaf pan., Bake for about  1 hour. Cool well and store overnight before cutting.
Outback Steakhouse Honey Wheat Bushman Bread


Ingredients:
warm water, butter, honey, bread flour, wheat flour, granulated sugar, instant coffee granules, salt, cornmeal

Directions:
Place all of the ingredients in the bread machine in the order listed, and process on dough setting.  The dough will be a little on the wet side and sticky but if it seems too wet, add more flour.  When dough is done, let it rise for 1 hour.
Remove from pan, punch down, and divide into 8 portions.  Form portions into tubular shaped loaves about 6-8 inches long, and 2 inches wide.
Sprinkle the entire surface of the loaves with cornmeal, and place them on 2 cookie sheets.  Cover and let rise for 1 hour.
Bake at 350 degreees for 20-25 minutes.  Serve warm with whipped butter.
Note:  This recipe is best when prepared by these instructions.
Deviate at your own risk.
Morning Glory Muffins I
Category: bread
By JACLYN

This muffin has a little bit of everything - carrots, raisins, apple butter, wheat germ, nuts. A perfect start for your day!

Ingredients:
1 ½ cups all-purpose flour
½ cup whole wheat flour
1 ¼ cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups grated carrots
1  apple - peeled, cored, and chopped
1 cup raisins
1  egg
2  egg whites
½ cup apple butter
¼ cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ

Directions:
Preheat oven to 375 degrees F (190 degrees C).  Lightly oil 18 muffin cups, or coat with nonstick cooking spray. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt.  Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened.  Spoon the batter into the prepared muffin cups, filling them about 3/4 full. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 18 muffins

Calories: 194
Fat: 4.2 g
Saturated fat: 0.6 g
Carbohydrates: 37.3 g
Sugars: 23.1 g
Dietary fiber: 2 g
Protein: 3.1 g
Cholesterol: 10.3 mg
Sodium: 174.9 mg
BLUE CHEESE DRESSING


Ingredients:
mayonnaise, light sour cream, garlic clove, buttermilk, Dijon mustard, black pepper, honey, Worcestershire sauce, hot paprika, blue cheese

Directions:
In a mixing bowl, add mayonnaise, sour cream, garlic, buttermilk, Dijon mustard, black pepper, honey, Worcestershire sauce, hot paprika and blue cheese; whisk thoroughly.
Cover and transfer to the refrigerator for at least 3-4 hours. Serve over salad or as a dip for chicken wings or veggies.
Note: Freeze blue cheese for at least 1 hour or until very firm.
Pissaladiere (Onion, Olive, and Anchovy Pizza)
Category: world-cuisine
By Charlie_one

Pissaladière is a pizza-like dish made in Southern France, around the Nice, Marseilles, Toulon and the Var District, and in the Italian region of Liguria, especially in the Province of Imperia. It can be considered a type of white pizza, as no tomatoes are used. The dough is usually a bread dough thicker than that of the classic Italian pizza traditional topping consists of caramelized (almost pureed) onions, olives, garlic and anchovies. No cheese is used in France, however, in the nearby Italian town of San Remo, mozzarella is added.

Ingredients:
1 ¼ cups all-purpose flour
½ teaspoon salt
¼ cup cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons olive oil
2 tablespoons water, or as needed
3 tablespoons olive oil
2 ½ pounds onions, thinly sliced
3 cloves garlic, minced
1  small bay leaf
1 teaspoon chopped fresh thyme
1 tablespoon drained capers
salt and ground black pepper to taste
20 large Niçoise olives, pitted and coarsely chopped
16 anchovies anchovy fillets

Directions:
Mix flour and salt together in the bowl of a food processor. Add butter and 2 tablespoons oil. Pulse until mixture resembles coarse meal. Pulse in enough water, 1 tablespoon at a time, to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill, at least 2 hours. Heat 3 tablespoons oil in a heavy, large skillet over medium-low heat. Add onions, garlic, bay leaf, and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf. Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large baking sheet. Roll out dough on a floured surface to an 11-inch round. Transfer dough to the prepared sheet. Crimp edges of dough to form a stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling. Bake in the preheated oven until crust is crisp and golden, about 30 minutes. Transfer to a platter and serve.

Prep time: 20 mins
Cook time: 1 hr 25 mins
Total time: 3 hrs 45 mins
Yields: 1 pizza

Calories: 379.8
Fat: 22 g
Saturated fat: 7 g
Carbohydrates: 39.1 g
Sugars: 8.1 g
Dietary fiber: 4.5 g
Protein: 8.2 g
Cholesterol: 29.4 mg
Sodium: 765.2 mg
Vanilla Crepes
Category: breakfast-and-brunch
By lelainem10

When I was a little girl, my mother would always make us crepes on Sundays. I also loved the smell of vanilla when my mother would make her cookies. So, I would always ask her to make her cookies, and when she refused, I would take out the vanilla and sit it next to me with the cap open, so that I could breathe the aroma. My mother get a kick out of this, and said, well, if it's that important, we'll add a little vanilla kick, just for you. After the first time she put the vanilla in, there was never a last...it became a tradition.

Ingredients:
1 ½ cups milk
3  egg yolks
2 tablespoons vanilla extract
1 ½ cups all-purpose flour
2 tablespoons sugar
½ teaspoon salt
5 tablespoons melted butter

Directions:
In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 crepes

Calories: 142
Fat: 6.7 g
Saturated fat: 3.8 g
Carbohydrates: 15.9 g
Sugars: 3.9 g
Dietary fiber: 0.4 g
Protein: 3.3 g
Cholesterol: 66.4 mg
Sodium: 146 mg
Botched Bagels


Ingredients:
onion bagels, bagel, cream cheese, garlic powder

Directions:
Toast bagel., Slather on cream cheese., Top with sprouts., Scarf.
Delicious Turkey Melt


Ingredients:
onions, butter, margarine, barbecue sauce, monterey jack cheese, Canadian bacon, dill pickle slices

Directions:
In a large skillet, saute onions in 1 tablespoon of butter until tender; remove and set aside.
Spread barbecue sauce on four slices of bread.
Layer each with one slice of cheese, 2 slices of Canadian bacon and turkey, pickles, onions, and top of with another slice of cheese.
Cover with remaining slices of bread.
In the same skillet over medium-low heat, melt remaining butter as needed.
Cook sandwiches on both sides until golden brown and cheese is melted.
Tomato Taco Soup for the Crock Pot


Ingredients:
tomato juice, tomato sauce, lime, juice of, garlic, diced tomatoes, kidney beans, black beans, corn, fresh cilantro, avocados, sour cream, tortilla chips

Directions:
Dump all ingredients from the tomato juice down to the rice into the crockpot and stir.  Cook on high for 2 hours.
Prior to serving, stir in fresh cilantro.
On top of each bowl of soup, crunch up chips, place a dollop of sour cream and sprinkle some avocado.
Everyone's Favorite Chocolate Chip Cookies (Trust Me)


Ingredients:
unsalted butter, sugar, brown sugar, eggs, vanilla extract, baking soda, warm water, salt, flour, chocolate chips, French vanilla instant pudding

Directions:
Cream together butter, sugar, brown sugar, eggs and vanilla until fluffy.
Add water, flour, salt and baking soda. Stir until moistened. (I recommend doing this step by hand as you do not want to overmx].
Add chocolate chips and instant pudding (if you like richer cookies, add a lot of chips. Personally i like to taste the cookie over the chocolate and more chocolate chips.
affects the texture].
Fold into mixture just enough to BARELY combine. I must stress the importance of this step. overmixing will dramatically affect the perfection of the cookie. You should have pudding mix that isn't fully mixed inches.This step is the trick to perfect texture.
Chill dough in refridgerator. This isnt entirely necessary because they will still turn out great if you skip this step. But, if i have time i've found it helps the cookies keep their shape and not flatten as much.
drop 1 inch dough onto cookie sheet 2 inches apart.(I prefer stone bakeware].
Bake at 375 for 8-10 minutes. light golden browning on edges is a good indicator that these are ready to take out. You don't want to overcook these.
Leave on cookie sheet for about five minutes before you transfer to cooling rack (otherwise the will be gooey and fall through rack].
Enjoy!
Pepper Chicken


Ingredients:
butter, fresh lemon juice, pepper, paprika, dried basil, dried oregano, garlic cloves, bay leaves, dried rosemary, cayenne pepper, nutmeg, salt, chicken

Directions:
Melt butter in heavy, large skillet over medium-low heat.  Add all ingredients EXCEPT CHICKEN chicken and cook until spices are aromatic, stirring occasionally, about 5 minutes.  Remove from heat and let cool.
Add chicken, turning to coat.  Cover and chill for 2-4 hours.
Cover chicken and cook over medium-low heat until juices run clear when thigh is pierced with a fork, about 25 minutes.
Beef Tongue in Red Sauce


Ingredients:
onion, onion, garlic cloves, tomatoes, dried thyme, dried oregano, anaheim chili, tomato paste, green olives

Directions:
Scrub the tongue in water.
Place in a large pot, cover the top of the tongue with water. Add quartered onion.
Bring to a boil; lower  to medium heat and cook for 3 hours, covered, until no longer pink.
Roast pepper in broiler for 3-5 minutes per side. Remove skin and chop.
Remove the tongue.
Before completely cooled, skin the tongue and remove any gristle and slice into 1/2 inch slices.
In a deep skillet, over medium heat, add  onion and sauté.
Add  garlic and sauté  1 to 2 more minutes.
Add diced tomatoes, oregano, thyme, and chiles. Reduce to medium and simmer 15 minutes.
Add tomato paste and mix well.
Add the olives and stir well.
Season to taste with salt and pepper.
Place the sliced tongue into sauce. lower heat and simmer 20 to 30.
Remove from heat.
Homemade Flax Seed Milk
Category: everyday-cooking
By Buckwheat Queen

DIY flax seed milk can not only save money but also keep you from using the store-bought kind with chemicals and additives. Adjusting the amount of water used can also produce a thicker outcome giving you a creamier texture to use in place of cream in recipes.

Ingredients:
½ cup flax seeds
4 ½ cups water

Directions:
Blend flax seeds and water in a blender on high for 1 minute; allow to rest for 2 minutes. Blend again on high for 1 minute; allow to rest for 5 minutes. Blend again for 30 seconds. Pour milk through a nut bag or a strainer lined with cheesecloth into a pitcher or glass container; press solids with back of a spoon to extract liquid. Gather cheesecloth around solids; twist and squeeze to extract all the liquid.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 cups

Calories: 103.5
Fat: 8.2 g
Saturated fat: 0.7 g
Carbohydrates: 5.6 g
Sugars: 0.3 g
Dietary fiber: 5.3 g
Protein: 3.5 g
Sodium: 13.8 mg
Did You Know? (3 Little-Known Homemade Remedies)


Ingredients:
horseradish, olive oil, apple cider vinegar, honey, Quaker Oats, water

Directions:
For Aching Muscles From a Bout of Flu.
Combine horseradish & olive oil. Let the mixture sit for 30 minutes & then apply as a massage oil for instant relief for aching muscles.
For Sore throat.
Combine vinegar & honey. Take 1 tbsp 6 times a dy (The vinegar kills the bacteria!].
For Fast Pain Relief.
Quaker Oats are not just for breakfast any more!  --  Combine Quaker Oats & water in a bowl & warm in the microwave for 1 minute. Cool slightly & apply mixture to your hands for soothing relief of arthritis pain.
NOTE: Nutritional info is displayed for these combos, but is mostly irrelevant. This prob does not need to be said, but only the 2nd mixture is intended to be ingested. DO NOT INGEST the others. :-].
Banana Cream Smoothies


Ingredients:
bananas, frozen unsweetened raspberries, blueberries, plain fat-free yogurt

Directions:
In a blender, combine all ingredients until smooth., Stir if necessary., Pour into chilled glasses & serve immediately.
Beef and Tater Bake


Ingredients:
ground beef, egg, onion, ketchup, salt, pepper, mashed potatoes, American cheese

Directions:
Combine meat, bread crumbs, egg, onion, ketchup, salt and pepper., Pat meat into an 8" square baking dish., Bake at 350 degrees Fahrenheit for 30 minutes., Remove from oven., Drain fat., Combine mashed potatoes and 3/4 cup cheese., Spread over meat., Top with remaining 1/4 cup cheese., Bake 20 minutes.
Yoda Rice Krispy Treat


Ingredients:
butter, marshmallows

Directions:
Microwave butter and marshmallows until melted and puffy.
Add a few drops of food coloring to marshmallow mixture and stir to combine.
Coat cereal with marshmallow mixture and mold while still warm.
Create eyes out of two small marshmallows and pupils with black gel food coloring.
Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil)
Category: appetizers-and-snacks
By Toi

Clams prepared this way always garner standing ovations from my guests. Little do they know that it is a very fast and uncomplicated dish to prepare. For that reason--and of course for its delicious taste--I love making this dish.

Ingredients:
5 tablespoons vegetable oil
5 cloves garlic, minced
2 pounds small clams, thoroughly cleaned
3 tablespoons Nam Prik Pao (roasted chile paste)
3 tablespoons fish sauce  (Optional)
3  Chee Fah chiles (mild red chiles)
1 tablespoon white sugar
1 cup Bai Kraprao (holy basil leaves), or to taste

Directions:
Heat a large heavy-bottomed pan or wok over high heat; add the oil and wait 1 minute more. Mix garlic into the hot oil and cook until it just turns golden brown, about 1 minute. Add clams and chile paste; stir until clams are coated. Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes. Mix basil into clam mixture and cook until wilted, about 1 minute.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 317.6
Fat: 13.8 g
Saturated fat: 2 g
Carbohydrates: 15.6 g
Sugars: 5.1 g
Dietary fiber: 0.5 g
Protein: 31.4 g
Cholesterol: 79.2 mg
Sodium: 747.2 mg
Bordelaise Sauce


Ingredients:
dry red wine, shallot, dried thyme, bay leaf, beef broth, cornstarch, butter, lemon juice, parsley, black pepper

Directions:
In a small saucepan, combine wine, shallot, thyme, and bay leaf.
Bring to a boil.
Reduce heat and simmer briskly, uncovered, for 5 minutes or until reduced by one-half.
Remove bay leaf and discard.
Combine beef broth and cornstarch.
Stir into wine mixture.
Cook and stir until thickened and bubbly, then cook and stir 1 to 2 minutes more.
Add butter, lemon juice, parsley, and pepper.
Reduce heat and simmer, covered, for 5 minutes.
Serve over roasted potatoes or whatever meat you choose.  I typically serve with chicken.