xiaoxl/recipe_data huggingface dataset:
Chicken Marsala Florentine
Category: world-cuisine
By SHANOU

This is a gorgeous chicken dish with sun-dried tomatoes, spinach, and mushrooms. It is so wonderful when served with garlic mashed potatoes. It tastes fantastic!

Ingredients:
4  boneless, skinless chicken breast halves
¼ cup all-purpose flour
salt and pepper to taste
1 tablespoon dried oregano
2 tablespoons olive oil
¾ cup butter
3 cups sliced portobello mushrooms
¾ cup sun-dried tomatoes
½ cup packed fresh spinach
1 cup Marsala wine

Directions:
Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet.  Dust chicken with flour, salt , pepper and oregano. In a skillet,  fry  chicken in olive oil over medium heat.  Cook until done, turning to cook evenly. Set aside, and keep warm. In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine.  Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes.  Serve over chicken.

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

Calories: 670.9
Fat: 43.4 g
Saturated fat: 23.3 g
Carbohydrates: 24.6 g
Sugars: 10 g
Dietary fiber: 3.1 g
Protein: 32 g
Cholesterol: 159.9 mg
Sodium: 692.6 mg
Weight Watchers Crock Pot Chicken Stroganoff Remake


Ingredients:
boneless skinless chicken breast, sour cream

Directions:
Put frozen chicken in pot., Mix soups and sour cream and pour over chicken., Cover an cook on LOW for 7 hours., Cook noodles., Serve chicken and sauce over noodles.
Shrimp Fried Rice


Ingredients:
raw shrimp, kosher salt, fresh ground black pepper, cornstarch, canola oil, eggs, green onions, rice, soy sauce

Directions:
1 Toss shrimp with salt, pepper, cornstarch: In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch, and toss to coat. Set aside to sit for ten minutes at room temperature.
2 Heat pan on high heat: Heat a large sauté pan or wok (a seasoned cast iron pan or hard anodized aluminum works well, they're relatively stick free and can take the heat] on high heat.
When the pan is very hot (a drop of water instantly sizzles when it hits the pan], swirl in one tablespoon of the cooking oil to coat the pan.
3 Sear shrimp on both sides: Add the shrimp to the hot pan, spreading them out quickly in a single layer. Let them fry in the pan without moving them, for 30 seconds.
Flip the shrimp over and let them fry on the other side for another 30 seconds or until they are mostly cooked through. (Do not cook them all the way!].
Use a slotted spoon to scoop the shrimp out of the pan to a bowl.
4 Cook beaten eggs, slightly runny: Return the pan to the burner and lower the heat to medium. Add a little more oil if the pan needs it. Add the beaten eggs and stir them quickly to scramble them while they cook.
When the eggs are not quite cooked through, still a bit runny, transfer them from the pan to the bowl with the cooked shrimp.
5 Sauté green onions, add rice: Clean out the pan or wok with paper towels and return it to the burner. Heat the pan on high and when it is hot, swirl in the remaining tablespoon or two of oil. When the oil is shimmering hot (almost smoking], add the green onions and sauté for 15 seconds.
Then add the leftover cooked rice to the pan and stir with the green onions to mix well.
Spread the rice onion mixture over the surface of the pan and let it fry, without moving it. You should hear the rice sizzle. Cook for about 1 to 2 minutes.
Use a spatula to turn over the rice, and spread it over the pan again. Let cook for a minute longer.
6 Add soy sauce, carrots, peas, shrimp, eggs, sesame oil: Sprinkle soy sauce on the rice and stir to combine.
Add the carrots, peas, shrimp, eggs, and sesame oil, stirring to combine well.
Heat everything until sizzling hot. Add more soy sauce to taste.
Pumpkin Bread (Gluten-Free)
Category: bread
By mattdegasperi

A tasty and moist gluten-free pumpkin bread!

Ingredients:
1 ¾ cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
⅔ cup white sugar
2 teaspoons baking powder
1 ½ teaspoons xanthan gum
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon baking soda
1 cup canned pumpkin
2  eggs, beaten
⅓ cup butter, softened
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Sift flour, sugar, baking powder, xanthan gum, cinnamon, salt, and baking soda together in a large mixing bowl. Beat pumpkin, eggs, and butter together in a separate bowl; add to flour mixture and beat until the mixture blends into a batter. Stir walnuts through the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 loaf

Calories: 104.4
Fat: 4.9 g
Saturated fat: 1.9 g
Carbohydrates: 14.6 g
Sugars: 6.3 g
Dietary fiber: 1.9 g
Protein: 2 g
Cholesterol: 22.3 mg
Sodium: 158.1 mg
Easy Chicken & Cheese Enchiladas


Ingredients:
sour cream, chili powder, monterey jack cheese, flour tortillas, tomatoes, green onion

Directions:
Stir the soup, sour cream, picante sauce and chili pwder in a medium bowl.
Stir 1 cup picante sauce mixture,chicken and cheese in a large bowl.
Divide the chicken mixture among the tortilla. Roll up the tortillas and place them eamside up in an 11x8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the dish.
Bake at 350°F For 40 minute or until the enchiladas are hot and bubbling.
Top with tomato and onion.
Decadent White Hot Chocolate


Ingredients:
milk, half-and-half, heavy cream, cinnamon stick, ground nutmeg, vanilla extract

Directions:
Heat all ingredients in a saucepan over medium hit, stirring constantly with whisk, until vanilla chips melt and heated to your liking.  Be careful not to scorch the milk!
Sprinkle with ground cinnamon (optional].
Chickpea Curry in a Hurry


Ingredients:
low-sodium chickpeas, diced tomatoes, garlic powder, curry powder, unsweetened dried shredded coconut, frozen chopped spinach

Directions:
In a large saucepan, add all ingredients except spinach.
Bring to boil over high heat, cover and cook over medium heat for 5 minutes.
Add frozen spinach, cover, and continue cooking until the spinach is cooked, about 5 more minutes, stirring frequently.
Skillet Chicken and Rice


Ingredients:
chicken pieces, olive oil, carrots, onion, chicken bouillon granule, water, fresh mushrooms, long-grain rice, poultry seasoning, salt

Directions:
Brown chicken pieces, in oil, over medium heat in a 12-inch skillet with non stick coating, about 15 minutes.
Remove and set aside.
Drain fat from skillet, if necessary.
Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, and salt.
Place chicken atop rice mixture.
Simmer covered for 30 minutes on medium-low, or until chicken and rice are done.
Serves 4.
Ann Romney's M&M's Cookies


Ingredients:
granulated sugar, light brown sugar, unsalted butter, crunchy peanut butter, light corn syrup, eggs, vanilla extract, old fashioned oats, baking soda, chocolate chips

Directions:
Heat oven to 325°.
In a large bowl, cream sugars, butter, peanut butter and corn syrup on high speed until well combined.
Beat in eggs 1 at a time.
Beat in vanilla extract.
In a separate bowl, mix together oats and baking soda.
Stir into peanut butter mixture until combined.
Mix in chocolate chips and M&M's.
Using a standard-size ice cream scoop, drop dough onto baking sheets (about 9 per sheet].
Bake at 325° for 18 minutes or until lightly browned.
Cool 2 minutes, then transfer cookies to a wire rack to cool completely.
Fried Chicken with Creamy Gravy
Category: meat-and-poultry
By Gina

Seasoned fried chicken is served with a rich gravy made from the pan drippings. It's down home goodness that's definitely not for dieters! Takes some preparation, but is definitely worth it. Enjoy!

Ingredients:
½ cup milk
1  egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
¼ teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk

Directions:
In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture. In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels. Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 8 servings

Calories: 507.2
Fat: 29 g
Saturated fat: 7 g
Carbohydrates: 18.6 g
Sugars: 2.3 g
Dietary fiber: 0.7 g
Protein: 40.5 g
Cholesterol: 141.8 mg
Sodium: 588.3 mg
Chocolate Peppermint Bark Cookies
Category: uncategorized
By Kim

An easy-to-make chocolate cookie base features the flavorful addition of peppermint bark and pecans. You can use homemade or store-bought bark, with any chocolate you prefer.

Ingredients:
2 cups all-purpose flour
½ cup dark cocoa powder (such as Hershey's® Special Dark)
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter, softened
1 cup firmly packed dark brown sugar
½ cup white sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
½ teaspoon peppermint extract
1 cup chopped chocolate peppermint bark
¾ cup chopped pecans
¼ cup crushed candy canes

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until combined. Combine butter, brown sugar, and white sugar in a large bowl and beat with an electric mixer until light and fluffy. Add eggs, vanilla, and peppermint extract and mix until thoroughly combined. Mix in half of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in peppermint bark pieces, pecans, and crushed candy cane pieces. Place 1 tablespoon-sized balls of dough 1 1/2 inches apart on the prepared baking sheets. Bake in the preheated oven until tops of cookies just begin to set, 10 to 15 minutes. Allow cookies to cool for at least 5 minutes on the baking sheets before removing to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 32 cookies

Calories: 176.2
Fat: 10.3 g
Saturated fat: 5.2 g
Carbohydrates: 21.3 g
Sugars: 11.3 g
Dietary fiber: 1.1 g
Protein: 2.2 g
Cholesterol: 26.9 mg
Sodium: 117.5 mg
QUICK GARLIC PARMESAN PASTA


Ingredients:
unsalted butter, garlic cloves, Italian sausage, shrimp, chicken broth, broccoli florets, diced tomatoes, milk, fettuccine, parmesan cheese, fresh parsley leaves

Directions:
Brown Italian sausage, chicken or shrimp and set aside.
Melt butter in a large skillet over medium high heat. Add garlic, mushrooms and cook, stirring frequently, until fragrant, about 1-2 minutes.
Stir in chicken broth, milk, diced tomatoes and fettuccine; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 15 minutes add in broccoli and simmer 5 minutes more. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
Add in cooked Italian sausage, chicken or shrimp and mix in well.
Serve immediately, garnished with parsley, if desired.
Warm Tilapia Ceviche


Ingredients:
water, low-sodium chicken bouillon cube, lime juice, cilantro, spinach

Directions:
"Boil water and dissolve bouillon cube.  Add can of tomatoes with habaneros, lime juice, spinach.  Cook until fish is done.  Add cilantro to taste."
Paella


Ingredients:
olive oil, rice, onion, garlic, chicken broth, stewed tomatoes, paprika, saffron, medium shrimp, green pepper, frozen green pea

Directions:
Heat oil in a Dutch oven over med-high heat until hot.
Add chicken and stir until browned.
Add rice, onion and garlic.
Cook, stirring,until onion is tender and rice is lightly browned.
Add broth, tomatoes,tomato liquid, paprika, ground red pepper and saffron.  Bring to a boil; stir.  Reduce heat; cover and simmer 10 minutes.
Add shrimp, pepper strips & peas.
Cover and simmer 10 minutes or until rice is tender and liquid is absorbed.  Serves 6.
*  If using med. Grain rice, use 1 ¼ cups of broth; for parboiled rice, use 1 ¾ cups of broth.
Baked Homemade Macaroni and Cheese
Category: main-dish
By Jody

This recipe was given to me by my friend Katie. It's a longtime favorite in her family.

Ingredients:
2 ½ cups elbow macaroni
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
4 cups milk
1 pound shredded Cheddar cheese
¼ cup butter, melted
1 sleeve buttery round crackers, crushed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well. Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes. Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture. Bake in preheated oven until golden brown on top, about 45 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 810.1
Fat: 49.9 g
Saturated fat: 28.9 g
Carbohydrates: 57.3 g
Sugars: 9.8 g
Dietary fiber: 2.5 g
Protein: 32.4 g
Cholesterol: 133.1 mg
Sodium: 1011.5 mg
Overnight Tex-Mex Egg Bake


Ingredients:
potatoes, green chili, monterey jack cheese, eggs, milk, salt, salsa

Directions:
Spray 13X9 inch glass baking dish with cooking spray.
In 10 inch skillet, cook sausage over medium heat 8-10 minutes, stirring occasionally, until no longer pink.
Drain on paper towel.
Spread frozen potatoes in baking dish.
Sprinkle with sausage, green chiles and 1 1/2 cups of cheese.
In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended.
Pour over potato mixture.
Sprinkle with remaining 1 1/2 cups cheese.
Cover and refrigerate at least 8 hours, but no longer than 12 hours.
Heat oven to 350.
Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean.
Let stand 10 minutes,.
Cut into squares.
Serve with Salsa.
Herbed Rosemary Potato Focaccia


Ingredients:
russet potato, all-purpose flour, fast rise yeast, table salt, olive oil, warm water, garlic powder, dried thyme, basil, sea salt, fresh rosemary

Directions:
Proof yeast by combining warm water and yeast in a bowl. Let sit in a bowl for ten minutes or until frothy and bubbling.
Boil potato and shred, let cool.
Mix dry ingredients; combine flour, sugar, salt, garlic powder, oregano, thyme, basil and pepper.
Mix cooled potato, olive oil and proofed yeast.
Combine dry ingredients and wet ingredients together until combined.
Knead dough about 5-6 times.
Put the dough in a slightly oiled bowl and cover with a damp towel.
Let the dough rise for about 1 to 1.5 hours or until dough has doubled in size.
Here's a secret: Preheat your oven to 200 degrees for ten minutes then shut it off. Let your dough rise in the oven.
When dough has doubled in size, punch the dough down and spread onto an oiled baking sheet. Let stand for another 30-45 minutes.
Using your thumb or the back of a wooden spoon, making indentations across the dough.
Drizzle with olive oil, sprinkle sea salt and fresh rosemary.
Bake at 425 degrees for 20-25 minutes or until golden brown.
Orange Liqueur Pumpkin Pie


Ingredients:
pumpkin, white sugar, molasses, salt, cinnamon, nutmeg, heavy cream

Directions:
Beat egg yolks slightly., Add pumpkin, sugar, molasses and spices., Stir in cream., Fold in egg whites, beaten until they hold a definite shape., Add orange liqueur., Oven:    450     10 minutes., 325      30 minutes approximate., Please remember oven differ so check occasionally., Preparation time does not include making pie crusts.
Clay Pot Sesame Chicken


Ingredients:
creamy peanut butter, ginger, garlic cloves, Chinese five spice powder, chicken broth, soy sauce, sake, sherry wine, rice vinegar, red wine vinegar, black pepper, scallion

Directions:
Pre-soak 3-quart clay pot.
Combine the peanut butter, ginger, garlic, five spice powder, broth, soy sauce, sake, vinegar, sesame oil, hot pepper flakes, and pepper in medium size bowl. Mix well.
Arrange the chicken breasts in one layer in the soaked 3-quart clay pot. Pour the peanut mixture over the chicken, turning to coat well. Cover the pot and place it in a cold oven. Set the oven temperature to 450°F and cook for 45 minutes, or until the chicken is cooked through.
Transfer the chicken to a serving plate and garnish with the scallions.
Mediterranean Antipasti


Ingredients:
asparagus spears, white asparagus, artichoke heart, plum tomato, prosciutto ham, albacore tuna, provolone cheese, monterey jack cheese, red leaf lettuce, green leaf lettuce, Basil Vinaigrette Dressing

Directions:
Line dinner plate with lettuce leaves., cut the hardboiled egg in half., Arrange all other items on the plate including the egg with artistic flare., The picture should give you an idea., Serve with a vinegarette dressing on the side.
Low-Fat Double Chocolate Chip Cookies


Ingredients:
brown sugar, margarine, vanilla, all-purpose flour, cocoa powder, baking soda, salt, chocolate chips

Directions:
Heat oven to 375°.
In large bowl, combine brown sugar and margarine until light and fluffy.
Add vanilla and egg white; blend well.
Add dry ingredients; mix well.
Mix in chips.
Drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets.
Bake for 8-9 minutes. Cool 1 minute before removing from cookie sheet.
Meaty Spaghetti Sauce
Category: side-dish
By Stacey Adkins

Tired of the same old boring spaghetti sauce recipes? I invented this one to satisfy my craving for a meaty, flavorful sauce. Serve with your favorite pasta, topped with grated Parmesan cheese. Freeze the leftovers for a quick dinner another night!

Ingredients:
1 pound lean ground beef
1 pound pork sausage
2 ounces sliced pepperoni sausage
1  green bell pepper, chopped
½  red bell pepper, chopped
1 tablespoon minced garlic
2  onions, chopped
2  carrots, diced
2 stalks celery, chopped
1 (8 ounce) can sliced mushrooms
1 (15 ounce) can tomato sauce
2 (14.5 ounce) cans diced tomatoes
2 (6 ounce) cans tomato paste
3 cubes beef bouillon cube
3  bay leaves
1 tablespoon dried thyme
1 ½ tablespoons dried oregano
1 ½ teaspoons dried basil
½ teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 tablespoon white sugar
1 cup beef broth

Directions:
In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease. To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.

Yields: 16 cups

Calories: 102.1
Fat: 6 g
Saturated fat: 2.1 g
Carbohydrates: 6.3 g
Sugars: 3.7 g
Dietary fiber: 1.6 g
Protein: 6.2 g
Cholesterol: 18.5 mg
Sodium: 514.5 mg
Spaghetti Meatballs With Tomato-Basil Sauce


Ingredients:
spaghetti, salt, pine nuts, fresh parsley, fresh basil, parmigiano-reggiano cheese, garlic cloves, fresh ground black pepper, extra virgin olive oil, egg, onion, carrot, tomatoes

Directions:
Heat oven to 425 degrees F.
Bring a medium sauce pot of water to a boil over high heat, salt water and cook pasta to al dente 7 minutes or so, drain and quick-cool on a baking sheet.
While pasta cooks, toast pine nuts. Make a thick herb pesto by placing the herbs, cheese, garlic and nuts in food processor with salt and pepper. Turn processor on and stream in about 1/3 cup olive oil - make the pesto very thick.
Place meat in a bowl. Season the meat with salt and pepper. Add cooked pasta, egg, bread crumbs and half the pesto to the meat. Mix to combine and form into 16 balls, and place on a parchment paper lined baking sheet. Let the spaghetti pop out of meatballs like porcupine quills. Coat balls with a little olive oil and roast 12 to 15 minutes until firm and golden in color. Remove from the oven and place on a serving platter.
While meat roasts heat a healthy drizzle olive oil in a sauce pot over medium-high heat. Add onions and carrots, season with salt and pepper, and saute for 5 minutes. Stir in the stock, add tomatoes and crush with the back of a wooden spoon. Cook for 5 minutes more, then stir in remaining pesto and transfer to a serving bowl or 4 individual ramekins for dipping.
Super Bowl Tomatillo Salsa Verde


Ingredients:
serrano chilies, fresh cilantro leaves, fresh lime juice, sugar, salt

Directions:
Place all ingredients in a food processor or blender, and puree., yield: about 2 cups.
Panko Encrusted Tilapia Fillets


Ingredients:
panko breadcrumbs, flour, water, salt, garlic granules, pepper, fresh parsley

Directions:
In 3 pie plate sized dishes, put egg white, flour and crumbs., Combine crumbs with seasonings., Dredge fish on both sides in flour,., shaking exess., Dip next in egg white on both sides., and then place in crumbs., Make sure to press firmly on both sides, so the crumbs will stick., Heat a large, non stick, pan over medium heat., Add 1 tablespoons oil., Add both fillets and cook until golden., About 5 minutes., Flip over and add remaning oil., Swirl pan so fish moves and is coated with the oil., Continue browning until fish is cooked., About another 5 minutes., Serve hot.
Very  Unusual Taco Salad


Ingredients:
ground beef, mayonnaise, ketchup, cheese, tomatoes, lettuce, tortilla chips

Directions:
Cook beef and drain fat.
In a large bowl, combine ALL ingredients. Mix well.
Serve with tortilla chips.
Cover tightly and refridgerate leftovers no more than 2 days.  Do NOT reheat. Mix well before serving cold.
Italian Rump Roast


Ingredients:
onion, diced tomatoes, boneless beef rump roast, bacon, garlic clove, cornstarch, water, whole mushrooms, ripe olives

Directions:
In a 4 - 5 quart slow cooker, mix onion, and tomatoes.
If roast comes in netting or is tied, remove netting or strings.
Place beef in slow cooker.
In small bowl, mix bacon, garlic and Italian seasoning; rub over beef.
Cover; cook on Low heat setting 8 - 10 hours.
Remove beef from cooker.
In small bowl, mix cornstarch and water; stir into tomato mixture.
Return beef to cooker.
Cut large mushrooms in half. Arrange mushrooms, beans and olives around beef.
Increase heat setting to High.
Cover; cook for 20 - 30 minutes or until tomato mixute has thickened and vegetables are tender.
I served this over egg noodles tossed with butter and garlic powder. Mmmmmm -- .