xiaoxl/recipe_data huggingface dataset:
Spicy Crab Pasta
Category: main-dish
By BRIGHTEYZ

I made this up once when I was short on groceries. Surprisingly, it was super easy! The amounts for the spices are just my recommendation, but really it's just to taste.

Ingredients:
1 (16 ounce) package dry farfalle (bow tie) pasta
½ cup butter
1 (6 ounce) can crabmeat, drained and flaked
1 (14.5 ounce) can peeled and diced tomatoes, drained
1 ½ tablespoons red pepper flakes
1 tablespoon garlic salt
salt and pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook for 8 to 10 minutes, until al dente, and drain. Melt the butter in a separate pot. Mix in crabmeat and tomatoes. Season with red pepper, garlic salt, salt, and pepper. Cook and stir 10 minutes. Toss with cooked pasta to serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 360.6
Fat: 13.4 g
Saturated fat: 7.6 g
Carbohydrates: 46.1 g
Sugars: 2.2 g
Dietary fiber: 3.4 g
Protein: 13.2 g
Cholesterol: 49.2 mg
Sodium: 912.8 mg
Graham Cracker Cake I
Category: desserts
By Kevin Ryan

Why this isn't as popular as it once was, I will never know.

Ingredients:
2 cups graham cracker crumbs
¾ cup ground pecans
½ cup cake flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup packed light brown sugar
3  egg yolks, room temperature
2 teaspoons vanilla extract
1 cup milk, lukewarm
3  egg whites, room temperature
¼ cup white sugar
2 tablespoons white sugar
1 ½ cups unsalted butter, softened
½ cup packed dark brown sugar
½ cup heavy whipping cream
¾ cup confectioners' sugar
½ cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and line with parchment two 9 inch round pans. Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt. In a large bowl, cream the butter and the light brown sugar until fluffy.  Slowly beat in the egg yolks, one at a time.  Stir in the vanilla.  Alternately add the milk and the crumb mixture while beating on low. Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks.  Fold into the crumb batter, and pour into the pans. Bake for 25 minutes, or until a tester comes out clean.  Cool in the pans on a rack about 10 minutes, then invert and cool completely. To Make Frosting:  In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden.  Remove from heat, and add 4 tablespoons of the butter; swirl.  Whisk in the dark brown sugar, and place back on the heat.  Bring to a boil, stirring all the time.  Add the cream, and bring back to a boil.  Boil 1 minute, and remove caramel from heat. Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel.  Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time.  Beat until smooth, and chill frosting until ready to ice the cake.  Frost the cake, and press the pecans into the sides.

Yields: 1 - 9 inch layer cake

Calories: 709.3
Fat: 52 g
Saturated fat: 28.1 g
Carbohydrates: 59.2 g
Sugars: 46.2 g
Dietary fiber: 1.4 g
Protein: 5.2 g
Cholesterol: 168.1 mg
Sodium: 255.5 mg
Leah's Easy Food Processor Salsa


Ingredients:
roma tomatoes, diced tomatoes, garlic cloves, onion, limes, juice of, fresh cilantro, fresh ground pepper, red pepper flakes, salt

Directions:
Put garlic cloves and jalapeño pieces in food processor (a blender can be used but will put a lot of air into the salsa and will not be able to be served immediately], pulse a few time until coarsely chopped.
Place roma tomatoes in a microwaveable dish and microwave for 1 minute or so on high, then remove skins.
Add diced tomatoes, lime juice, pepper, salt, and red pepper flakes to food processor, pulse 3 or 4 times until everything looks well mixed.
Add onion, roma tomatoes, and cilantro, and pulse just a few times until onion is at desire consistency. Adding onions at the end is VERY important, otherwise they will become pureed and make a gross texture for the salsa.
If you want to remove the remaining metallic taste of the fresh tomato, cook over medium low heat in a non-reactive pot for about 15-20 minutes.
For best flavor, refrigerate over night to let flavors mingle.
Chocolate Crepe Batter


Ingredients:
eggs, buttermilk, vanilla extract, plain flour, sugar, butter

Directions:
Beat the eggs, then add the buttermilk and vanilla and mix well by hand or in an electric blender. We use a blender because it mixes well and is easy to pour from.
Sift the flour with the sugar and cocoa and slowly add to the egg and buttermilk mixture.
Stir in the melted butter or vegetable oil and blend thoroughly.
If beating by hand, strain the mixture through a sieve to remove any lumps.
Set aside and allow mixture to stand for at least an hour before using (my kids can't do that!]. If the batter is too thick, add a little milk and mix.
Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
You can roll these with strawberries inside and top with whipped cream. Be adventuresome and try it with whatever sounds good with chocolate!
Sundried Tomato and Sweet Basil Shakshuka #Ragu


Ingredients:
chickpeas, eggs, extra virgin olive oil, pine nuts, feta cheese

Directions:
Pour jar of Ragu tomato sauce on a 11" skillet.
Heat on medium for 5-7 minutes.
Add rinsed and drained chickpeas and distribute them evenly through the sauce and skillet.
Make a well for each egg on the tomato sauce and crack eggs inside.
Cover the pan and cook over medium heat until the whites are set and the yolks have the consistency of your preference (runny or cooked all the way]. About 7-10 minutes.
While the eggs are cooking, heat 1 olive oil in a small separate skillet add pine nuts and cook at medium heat for 3-5 minutes until golden brown.  Watch pine nuts carefully as they can easily burn.
Before serving top tomato sauce and eggs with crumbled feta cheese and pine nuts.  Serve warm  and enjoy with crusty bread.
Grant's Famous Midnight Grill BBQ Sauce
Category: side-dish
By Grant Mosesian

A sauce that's big, bold, and spicy. This one will keep them coming back for more.

Ingredients:
1 (18 ounce) bottle barbeque sauce
2 tablespoons Scotch whiskey
1 ½ teaspoons Worcestershire sauce
½ teaspoon ground ginger
½ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion salt
½ teaspoon dried oregano
1 tablespoon red pepper flakes
1 ½ tablespoons white sugar
½ teaspoon ground black pepper, or to taste
¼ teaspoon hot pepper sauce, or to taste

Directions:
In a medium bowl, stir together the barbeque sauce, whiskey, Worcestershire sauce, ginger, cayenne pepper, paprika, chili powder, garlic powder, onion salt, oregano, red pepper flakes, sugar, ground black pepper, and hot pepper sauce. Cover, and keep refrigerated until ready to use.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 1/2 cups

Calories: 48.1
Fat: 0.2 g
Carbohydrates: 10.7 g
Sugars: 7.6 g
Dietary fiber: 0.4 g
Protein: 0.1 g
Sodium: 332.7 mg
Bourbon Chops


Ingredients:
chicken broth, brown sugar, soy sauce, apple cider vinegar, ketchup, ginger, garlic powder, red pepper flakes

Directions:
In skillet,  brown chops on both sides., Mix all other ingredients together until mixed well., Preheat oven to 350., Place pork chops in casserole dish or glass baking dish., Pour sauce over pork chops., Bake at 350 for 1 hour., Serve with rice or noodles.
Quick Pork Fried Rice
Category: main-dish
By Carrie Elizabeth

A few leftovers and bits from the fridge turn into a great dinner in less than 45 minutes! If I have a leftover grilled pork chop or the tail of a roast, I freeze it until I have enough for this dish. You can also use chicken and substitute some of the veggies for bits you are cleaning up from the fridge. Serve with sweet Thai chili sauce on the side.

Ingredients:
2 teaspoons vegetable oil
½ cup finely chopped fresh mushrooms
6 cups cooled cooked rice
¼ cup vegetable oil, divided
1 ½ cups cubed cooked pork
2 cloves garlic, finely chopped
1 (1 inch) piece fresh ginger, finely chopped
3 stalks celery, diced
½ small onion, diced
1 large carrot, diced
½  red bell pepper, diced
1 tablespoon soy sauce
3  green onions, finely chopped

Directions:
Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 15 minutes. Set mushrooms aside. Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute; add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in red bell pepper and cooked mushrooms just until combined. Stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 380.5
Fat: 12.8 g
Saturated fat: 2.4 g
Carbohydrates: 48.8 g
Sugars: 2 g
Dietary fiber: 1.9 g
Protein: 15.9 g
Cholesterol: 30.1 mg
Sodium: 202.1 mg
Apple Charlottes


Ingredients:
cooking apples, soft brown sugar, ground cinnamon, butter, water, lemon rind, caster sugar

Directions:
Preheat oven to 180°C (350°F]. Brush six 1-cup capacity ovenproof dishes with melted butter. Place apple in pan with brown sugar, cinnamon and enough water to cover. Cook until tender; drain and cool.
Using a biscuit cutter, cut 12 rounds from bread slices to fit top and base of each dish. Cut remaining slices into fingers 2cm (3/4 inch] wide; trim to fit height of each dish. Dip six rounds in melted butter and place in base of dishes. Dip each finger of bread into melted butter and press around sides of dish vertically, overlapping a little.
Fill each bread-lined dish with the cooked apple;top with last rounds of butter dipped bread. Place on baking tray; bake 20 minutes. Turn onto plates and serve warm with jam sauce and ice cream and/or cream.
To make Jam Sauce: Place sauce ingredients in small pan; bring to boil and simmer for 15 minutes. Strain and serve hot.
Asparagus Spears With Egg


Ingredients:
green asparagus, butter, eggs, cheese

Directions:
Cut off each asparagus spear 2 3/4 inches from the end of each tip. Keep the stalks for another use.
Cook the asparagus tips for 7 minutes in boiling salted water and then drain. Discard the water and return the asparagus to the saucepan; add the butter and roll the tips around in it.
Bring some water to a boil in another saucepan and put in the eggs. Boil for 5 minutes, refresh under running water. Shell the eggs.
Divide the asparagus tips between 4 plates. Sprinkle with shredded cheese and place an eggs in the center of each plate. Serve immediately.
To eat, break the eggs with a fork; the yolks will run out and coat the asparagus. Add pepper to taste.
Turkey-Beef Meatloaf
Category: meat-and-poultry
By Pete

Every time I make this turkey and beef meatloaf everyone raves about it.

Ingredients:
cooking spray
¾ pound ground turkey
¾ pound lean ground beef
1 small onion, chopped
1 cup milk
1 cup seasoned bread crumbs
1 large egg
1 teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup ketchup
2 tablespoons brown sugar
2 tablespoons prepared yellow mustard

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch loaf pan with cooking spray. Combine ground turkey, ground beef, onion, milk, bread crumbs, egg, rosemary, salt, and pepper in a mixing bowl. Press into the prepared pan. Combine ketchup, brown sugar, and mustard in a separate bowl and whisk together. Pour mixture over meatloaf. Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 1 hour. It's best to let rest for at least 5 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 meatloaf

Calories: 340.7
Fat: 14.2 g
Saturated fat: 4.9 g
Carbohydrates: 25 g
Sugars: 11.1 g
Dietary fiber: 1.5 g
Protein: 28 g
Cholesterol: 115.7 mg
Sodium: 849.3 mg
Pasta With Avocado Sauce and Vegetables


Ingredients:
avocado, mushrooms, red onion, garlic clove, spinach, spaghetti, pasta, cayenne pepper, turmeric, coconut oil, pepper, salt, tomatoes, water

Directions:
To make the avocado sauce- mash the avocado in a bowl and then add the water, cayenne pepper, turmeric. Finally add salt and pepper according to taste.
In a pan, add the coconut oil and heat. Then add the chopped garlic and fry for a few minutes. To the same pan, add the chopped onions and the chopped mushrooms. Cook until softened. Then finally add the spinach and cook until softened.
Cook the wholewheat pasta according to the instructions on the packet.
To serve, mix the pasta in with the sauce and the vegetables and finally add chopped fresh tomatoes.
Creamy Baked Polenta With Herbs and Green Onions


Ingredients:
water, polenta, salt, ground black pepper, butter, green onions, fresh Italian parsley, fresh thyme, fresh parmesan cheese, lemon zest

Directions:
Preheat oven to 350 degrees.  Pour water in 13x9 inch baking dish. Whisk polenta, salt & pepper into water. Bake uncovered for 40 minutes.
Saute green onions in butter for 2 minutes over medium heat. Add parsley, thyme, & cream. Stir to combine.  Season w/ Salt & Pepper. Reserve off heat.
Stir polenta, add green onion mixture, grated cheese & lemon zest.  Bake additional 10 minutes until liquid is absorbed.  Let rest for five minutes prior to serving.
Old-Fashioned Buttermilk Bread


Ingredients:
buttermilk, buttermilk, butter, honey, barley malt, sugar, whole wheat flour, white flour, vital wheat gluten, baking soda, salt, active dry yeast

Directions:
All ingredients should be at room temperature before starting.
Add all ingredients in the order suggested by your bread machine cycle and process on the basic bread cycle according to the manufacturer’s directions. Let loaf cool for 15 minutes before slicing.
I made mine with the Dough Cycle.
After the kneading starts, check the consistensy of you dough; add the extra buttermilk if neede.
Split in 2 and shape into 2 loaves.
Place in 2-8'' loaf pans.
Set to rise in a warm place for 45 minutes.
Slash the top.
Bake in a 350 oven for 30- 35 minutes or until fully baked.
Tip:
For an instant proofer, heat 1 cup water in microwave for 1 minute.
Place in corner.Set bread pans and let rise inside the microwave.Your bread will be so light and beautiful.I got this hint here in Zaar.
Spaghetti Squash Saute


Ingredients:
spaghetti squash, green onion, garlic cloves, fresh parsley, lemon juice, parmesan cheese

Directions:
Place whole spaghetti squash in baking dish.
Prick all over with fork.
Bake at 350 degrees for 45 to 60 minutes or until tender; cool.
Cut squash in half lengthwise; remove seeds.
With fork, scoop out flesh into medium bowl, separating into spaghetti-like strands.
In large skillet, heat oil over medium-high heat.
Cook green onions and garlic in oil about 3 minutes, stirring constantly.
Add squash and stir-fry 3 to 5 minutes more until heated through.
Stir in parsley and lemon juice; mix well.
Add cheese and toss to coat.
Barbecue Sauce, President Jimmy Carter's Favorite Barbecue Sauce


Ingredients:
garlic cloves, green bell pepper, celery, tomato juice, tomato paste, cider vinegar, crushed red pepper flakes, dry mustard, brown sugar, lemon, zest of, whole cloves, whole black peppercorns, bay leaf, rosemary, fresh thyme, oregano, dried marjoram

Directions:
Heat oil add onions and garlic saute' for 2 minutes. Add green pepper and celery saute' for 2 more minutes.Stir in the tomato juice,tomato paste,vinegar,crushed red pepper,dry mustard and brown sugar. Bring to boil stirring constantly with a wooden spoon.
Add spice bag, cover leaving a small space between the pot and lid to let steam escape. Simmer for 45 minutes stirring often.If you like it thicker,boil it 10-15 minutes more.Remove spice bag. Pour the sauce in a food processor or blender until smooth. This will keep in the frig for 2 weeks covered or freeze.
Coconut and Mixed Fruit Sambal


Ingredients:
apple, tomatoes, dates, sultana, scallion, coconut milk, salt

Directions:
Add all of the dry ingredients to the coconut in a bowl stir in the coconut milk and cream,allow to stand till the coconut is moist and stir in salt to taste.
Simple.
Horseradish Potato Salad
Category: salad
By jandeli

A creamy red potato salad with a zip of horseradish. An exciting change from the ordinary.

Ingredients:
2 pounds red potatoes, scrubbed and cubed
¾ cup sour cream
½ cup mayonnaise
½ small red onion, chopped
1 rib celery, finely chopped
3 tablespoons white vinegar
2 tablespoons prepared horseradish
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
4  hard-cooked eggs, chopped
4 slices cooked bacon, crumbled

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 20 minutes. Drain and cool. Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl. Stir in cooled potatoes. Fold in eggs and bacon. Cover and chill until serving.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 262.2
Fat: 24.2 g
Saturated fat: 7 g
Carbohydrates: 6.1 g
Sugars: 2.2 g
Dietary fiber: 0.7 g
Protein: 5.7 g
Cholesterol: 160.9 mg
Sodium: 381 mg
Mini Marbled Cheesecakes


Ingredients:
cream cheese, sugar, eggs, vanilla extract, Cool Whip

Directions:
Place 1 cookie in bottom of each of 18 paper-lined muffin pan cups; set aside.
Beat cream cheese, sugar, eggs and vanilla in large bowl with electric mixer at medium speed for 3 minutes or until smooth.
Reserve 1/2 cup batter.
Spoon remaining batter into prepared muffin cups.
Blend reserved batter and melted chocolate.
Spoon about 1 teaspoon chocolate batter onto white batter in each cup.
Swirl batters with knife to create a marbled effect.
Bake at 350° for 20 to 25 minutes or until filling is set and slightly puffed.
Cool.
Refrigerate until serving time.
Halve remaining 8 cookies.
Garnish cheesecakes with whipped topping and halved cookies.
Roast Pepper Polenta Cakes


Ingredients:
skim milk, polenta, garlic clove, cheddar cheese, basil, olive oil

Directions:
Slice the peppers and remove the seeds. Grill until cooked and peel off the skin. Chop the pepper into a small dice.
Bring the milk to a simmer in a small pan.
Add the polenta and garlic and stir until thickened, once thick add the cheese and stir.
Remove pan from the heat and cool a little before adding the diced pepper and basil and mixing.
Divide the mix into eight and form into patties.
Fry in the olive oil for 3 mins each side.
Orange Monkey Bread
Category: bread
By brenda

A yummy variation of monkey bread.

Ingredients:
1 ¼ cups sugar
1 tablespoon finely grated fresh orange zest
⅓ cup orange juice
¼ cup melted butter
2 (10 ounce) cans refrigerated biscuit dough, separated and halved

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Grease a 10-inch Bundt pan. Toss the sugar and orange zest together in a small bowl. Whisk the orange juice and melted butter together in a separate small bowl. Roll the biscuit dough pieces into balls. Dip each ball into the orange juice mixture and then roll in the sugar mixture. Arrange the coated balls evenly in the prepared pan. Pour the remaining orange juice mixture over the biscuits. Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for a few minutes before turning out onto a serving platter. Serve warm.

Prep time: 15 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 10 servings

Calories: 322.1
Fat: 12.3 g
Saturated fat: 4.9 g
Carbohydrates: 50.2 g
Sugars: 29.8 g
Dietary fiber: 0.5 g
Protein: 3.8 g
Cholesterol: 12.8 mg
Sodium: 592.2 mg
Scrambled Eggs With Smoked Salmon


Ingredients:
butter, milk

Directions:
For the scrambled eggs, melt the butter in a saucepan over a low heat.
Add the eggs and milk, stirring continuously until thick and scrambled.
Then stir in the double cream.
Remove from the heat when just cooked and season.
To taste salt and freshly ground black pepper.
To serve, place the slices of toast in the middle of two serving plates. Spoon over the scrambled eggs and place the smoked salmon on top. Garnish with the chopped chives and lemon wedges and serve with a glass of freshly squeezed orange juice.
Restaurant-Style Coleslaw II
Category: salad
By STEPHB1

This delicious recipe turns out slaw just like the famous coleslaw at a popular fried chicken restaurant chain!

Ingredients:
⅓ cup white sugar
½ teaspoon salt
⅛ teaspoon pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 ½ tablespoons distilled white vinegar
2 ½ tablespoons lemon juice
8 cups finely chopped cabbage
¼ cup grated carrots

Directions:
In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth.  Add cabbage and carrots and mix until blended with the dressing.  Refrigerate at least 2 hours before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 158
Fat: 11.2 g
Saturated fat: 1.8 g
Carbohydrates: 14.3 g
Sugars: 11.7 g
Dietary fiber: 1.9 g
Protein: 1.6 g
Cholesterol: 6.1 mg
Sodium: 249.6 mg
Green Enchilada Casserole


Ingredients:
lean ground beef, onion, diced green chilies, monterey jack pepper cheese, flour tortillas, salsa, sour cream

Directions:
Brown beef and onions together.  Remove from heat and  drain any excess fat.  Stir soup and chiles into beef mixture (right in pan--why wash more dishes?].
Grate cheese.
Spray 13x9 pan with non-stick spray.  Tear several tortillas into smaller pieces (approximately into eighths], then overlap pieces to cover bottom of pan.  Spread half the beef mixture across tortillas (this will be sparse], then top with 1/3 of cheese.  Repeat with another layer of tortilla pieces, beef mixture and cheese.
Make a final layer of tortilla pieces to top and sprinkle with remaining cheese.
Heat to bubbly in 350 degree oven for 20 minutes.
Best Ever Burgundy Stroganoff


Ingredients:
sour cream, mushrooms, Burgundy wine, garlic cloves, olive oil, salt, pepper, garlic powder, onion powder, white rice

Directions:
First, pour the soup and sour cream into a large pot. Start to heat up.
Then put a few tbsp of olive oil in a med high pan. Chop up garlic and add to the pan with the mushrooms. Let brown up before you add salt and pepper. Pour it all into the pot when done.
Next season up your top sirloin with whatever steak seasoning you would normally use, garlic and onion powder. Brown the whole steak in a hot pan with a bit of olive oil. Let set for a couple minutes, then flip and brown the other side. Remove from stove and let rest for about 5 minutes. When cooled, cut it up into bite size pieces and add to the pot, juices and all.
Now add the burgundy wine. If you are using a small bottle, then I would add at least half of it. You may need to add more after it has  been stirred in, to taste. Let simmer for about a half hour or longer. Then it is ready.
Prepare white rice as directed on the package and serve the stroganoff over the white rice. You can also use egg noodles, but I prefer the rice.
Korean BBQ Beef (Pul-Kogi)


Ingredients:
garlic cloves, pear, green onions, soy sauce, white sugar, rice wine, sesame seeds, fresh ginger, fresh ground black pepper

Directions:
In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame.
seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.
Preheat grill pan over high heat. Brush oil over grill pan, and add beef. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.