xiaoxl/recipe_data huggingface dataset:
Roasted Cauliflower With Garlic & Red Peppers


Ingredients:
cauliflower, garlic cloves, seasoning salt, dried thyme, fresh black pepper, olive oil

Directions:
Line a cookie sheet with Aluminum foil.
Set the oven at 450.
Cut Cauliflower into bite sized pieces.
Cut garlic into chunks (don't mince it or it will burn].
Cut red pepper into 1" squares.
Put all the vegetables on cookie sheet.
Sprinkle with spices, drizzle with oil.  Use your hands to make sure all is coated lightly with oil.
Bake for 20 min turn once at halftime.
CHristmas Turkey


Ingredients:
turkey breast, salted butter, flat leaf parsley, bulb of garlic, thyme, prosciutto, olive oil, fine salt, cold water

Directions:
Method:
1. Soak the caul fat in the salt and water over night.
2. Leave the butter out overnight to soften.
3. The next day, squeeze all the juices out from the caul fat and place into new fresh water.
4. Chop the garlic and parsley and combine with the softened butter.
5. Make a pocket in under the skin of the turkey and add the garlic and herb butter.
6. Pour some olive oil into a large pan, heat then seal and brown the turkey. Refrigerate.
7. On a chopping board lay the squeezed out caul fat into a square.
8. Line the netting with the prosciutto.
9. Place the turkey skin side down on top of the caul fat and prosciutto and wrap the caul fat around the bird, making sure to finish with a neat parcel and not too much excess caul fat.
10. Place on top of your prepared roast vegetables.
11. Refrigerate until Christmas Day.
12. On the day, bake the turkey and vegetables at 180?C until cooked.
13. Remove from oven and allow to rest, covered for 20 minutes. Serve with your favourite sauce.
Easy Blueberry Muffins I
Category: bread
By SKEHLER

These muffins are absolutely delicious.  The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say.

Ingredients:
1 cup milk
1  egg
⅓ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
½ cup white sugar
½ cup fresh blueberries

Directions:
Preheat oven to 400 degrees F (205 degrees C).  Line a 12-cup muffin tin with paper liners. In a large bowl, stir together milk, egg, and oil.  Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes.  Spoon batter into cups. Bake for 20 minutes.  Serve hot.

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

Calories: 182.1
Fat: 7.1 g
Saturated fat: 1.2 g
Carbohydrates: 26.3 g
Sugars: 10 g
Dietary fiber: 0.7 g
Protein: 3.4 g
Cholesterol: 17.1 mg
Sodium: 95.9 mg
Basic Raw Vegan Mayonnaise


Ingredients:
raw cashews, extra virgin olive oil, raw cauliflower, water, lemon juice, mustard, apple cider vinegar, sea salt

Directions:
Put the cashews and cauliflower in a food processor, and add the water until combined well.
Slowly add the oil in one steady stream, and process until thick and creamy.
Place the rest of the ingredients into the blender to taste, and process until smooth.
Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
**Please note – you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency.
Pressure Cooker Jambalaya (With Peppers & Celery)


Ingredients:
andouille sausages, boneless skinless chicken breasts, shrimp, dried thyme leaves, cayenne pepper, onion, garlic cloves, green bell pepper, celery, dried thyme leaves, long grain white rice, canned tomatoes, chicken broth, fresh parsley

Directions:
In an electric pressure cooker, set to browning mode & add chicken, sausage & shrimp.  Stirring well after each addition.
Sprinkle meats with 1st amounts of the creole/essence seasoning, thyme & cayenne. Cook for 3 - 5 mins, stirring frequently, until chicken is cooked & shrimp has turned pink. Remove with a slotted spoon & set aside.
To the pressure cooker, add onion, garlic, peppers, celery along with remaining creole/essence seasoning, thyme & cayenne. Cook 4 - 5 mins, stirring frequently until vegetables are crisp-tender.
Add rice, tomatoes & broth; secure cover & bring to high pressure. Cook for 8 minutes
Release pressure, remove lid, then stir in parsley along with cooked meat/fish. Cover tightly & let stand 5 mins before serving.
Clean Plate Coconut Cream Pie


Ingredients:
sugar, all-purpose flour, salt, milk, milk, vanilla extract, coconut

Directions:
Blend sugar, flour and salt with the cold milk.
Add scalded milk, gradually, stirring constantly.
Cook on a low heat until thick.
Add beaten egg yolks.
Cook 2 minutes longer.
Remove from heat.
Add vanilla extract and coconut.
Cool then pour into previously baked pie shell.
Cover with meringue (recipe follows].
Makes one 9" pie.
To Make Meringue: use 3 egg whites to cover a 9" pie shell.
Use 2 level tablespoons granulated sugar for each egg.
Beat egg whites until stiff. (They should be glossy on top and when you invert the bowl, they should remain in place.].
Fold in the sugar,gradually.
Cover the pie with meringue.
Crock Pot Corned Beef


Ingredients:
beef silverside, onion, tomato ketchup, mustard, water

Directions:
Simply cover silverside with a mixture of ketchup and mustard.
Roll in dried onion soup mix.
Place in crock pot.
Sprinkle any remaining onion soup mix over.
Top with onion.
Add water to just cover meat.
Cook on low for 12 - 24 hours.
Slice, serve and enjoy, maybe with sauce in crock pot used as a base to make gravy.
Walnut Coated Spicy Pumpkin Bread


Ingredients:
flour, baking powder, ground allspice, ground cinnamon, ground nutmeg, salt, baking soda, ground cloves, brown sugar, 1% low-fat milk, vanilla extract, eggs, pumpkin, walnuts

Directions:
Preheat oven to 350.
Lightly spoon flour into measuring cups; level with a knife.
Combine flour and the next 7 ingredients (flour through cloves] in a large bowl; make a well in center of mixture.
Combine sugar and the next 5 ingredients (sugar through pumpkin] in a bowl, and stir well with a whisk until smooth.
Add to flour mixture, stirring just until moist.
Spoon batter into 2 (8 X 4 inch] loaf pans coated with cooking spray, and sprinkle with walnuts.
Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean.
Cool loaves in pans 10 minutes on a wire rack; remove from pans and let cool completely.
Cut each loaf into 12 slices.
Date Balls


Ingredients:
sugar, egg, dates, oleo, walnuts, salt, vanilla

Directions:
Mix first 4 ingredients and boil in pan until it leave the sides, stirring continuoulsy.
Then add the remaining ingredients and shape into walnut size balls.
Roll in coconut and enjoy!
Filipino-Korean Adobo


Ingredients:
tofu, garlic cloves, white vinegar, soy sauce, water, green pepper, toasted sesame seeds

Directions:
Sprinkle Korean red chili powder on both sides of the pork.
In a medium sized saucepot/saucepan, put in the pork and pour in the soy sauce, water, vinegar, gochujang, kimchi juice & garlic.Cover. Do NOT mix.
Cook over medium fire for about 25 to 30 minutes until the pork is cooked and the sauce is thickened. It should be simmering, NOT boiling.
Uncover and put in the kimchi, sesame oil and tofu.
Cover and cook for 5 more minutes.
Serve with steamed white rice.
Actual cooking video: http://www.youtube.com/watch?v=fBlNLfJi-RA.
Hearty Vegetable Soup


Ingredients:
red kidney beans, canned tomatoes, great northern beans, garbanzo beans, water, onions, green peppers, celery, zucchini, garlic, dried basil, pepper, bay leaf

Directions:
Combine the undrained tomatoes, undrained beans, water, and remaining vegetables and seasonings in a 4-quart Dutch oven.
Bring to boil.
Reduce the heat; cover and simmer for about 1 hour or until vegs. are tender.
Sweetheart Salad


Ingredients:
boneless skinless chicken breasts, onion, mushroom, radish, red wine vinegar, honey, dried oregano, salt, ground pepper, cayenne pepper

Directions:
Honey of a Dressing directions:Combine vinegar and honey; mix well.
Stir in remaining ingredients.
Marinate chicken in 1/4 cup dressing at least 2 hours or overnight, refrigerated. Drain and reserve marinade.
Heat oil in non stick pan and stir fry chicken until juices run clear.
Add pepper, onion, mushrooms and reserved marinade; stir fry 1 minute.
Add spinach leaves and toss in pan until barely wilted.
Add radishes and toss to mix.
Enjoy!
Baked Crab Rangoon


Ingredients:
green onion, mayonnaise, miniature phyllo cups

Directions:
PREHEAT oven to 350°F., Mix crabmeat, veggie cheese, onions and mayo., Put phyllo shells on cookie sheet., Fill evenly with crabmeat mixture., BAKE 18 to 20 minutes or until  filling is heated through., Serve warm. Garnish with chopped green onions, if desired.
On the Go Bran Muffins


Ingredients:
boiling water, canola oil, sugar, eggs, buttermilk, plain flour, bicarbonate of soda

Directions:
Pour boiling water over bran and allow to cool.
Cream oil and sugar then add eggs, beating in each one well.
Gradually add buttermilk.
Add the bran mixture, then stir in the flour and bicarb soda.
The muffin mix can be stored in the fridge for up to six weeks - the mixture will gradually start smelling sour but this is just the buttermilk and bicarb doing its thing.
Each time you want a batch of muffins, scoop out required quantity, add chopped fresh or dried fruit, nuts, chocolate and spices to taste, spoon into greased or papered muffin tins and cook at about 200C for 15 to 20 minutes.
Theresa's Double Tomato Soup


Ingredients:
butter, onion, carrot, garlic, shallot, sugar, fresh ground black pepper, salt, basil leaves, sun-dried tomatoes packed in oil, diced tomatoes

Directions:
Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, garlic, and shallots to pan, and cook for 5 minutes or until vegetables are tender, stirring frequently.
Add sugar, pepper, salt, and 4 basil leaves, and cook 5 minutes. Add sundried tomatoes, diced tomatoes, and broth, and bring to a boil.
Reduce heat, and simmer 1 hour.
Remove from heat. Place half of soup in blender. Remove center piece of blender lid (to allow steam to escape]; secure blender lid on blender. Place a clean towel over opening in blender lid (to aviod splatters]. Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Divide soup evenly among 6 bowls. Garnish each serving with 1 basil leaf.
(I didn't have fresh basil, so I used dried basil, I can't wait until summer to use fresh basil, even without it was great!].
Tzatziki Sauce (Yogurt and Cucumber Dip)
Category: side-dish
By Lobbylady

Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips.

Ingredients:
1 (16 ounce) container low-fat plain yogurt
1  cucumber, peeled, seeded, and grated
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon fresh lemon juice
salt and pepper to taste

Directions:
Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight. Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours. Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.

Prep time: 25 mins
Total time: 10 hrs 25 mins
Yields: 2 cups

Calories: 21.1
Fat: 0.5 g
Saturated fat: 0.3 g
Carbohydrates: 2.8 g
Sugars: 2.3 g
Dietary fiber: 0.1 g
Protein: 1.6 g
Cholesterol: 1.7 mg
Sodium: 44.6 mg
Egg Substitute


Ingredients:
"dry milk"

Directions:
Put all into bowl and whip with blender., I use a'stick' type blender, but it could even be whipped with a whisk.
Microwave Version of Twice Baked Potatoes With Cheese and Bacon


Ingredients:
potatoes, butter, margarine, milk, cheese, cheese, bacon

Directions:
poke holes in the potatoes
put in microwave for 10 minutes, turn over half way.
let cool for 10 minutes.
take the inside of potatoes out of the potatoes.
put the inside of potatoes in a bowl.
then add the butter, and milk.
then put the stuff in the bowl in the potatoes outsides.
add the cheese and bacon bits (cook for 5 or so minutes] on top.
put the potatoes in the microwave for about 5 minutes.
Swiss Cheese Quiche (Julia Child)


Ingredients:
eggs, milk, salt, pepper, nutmeg, swiss cheese, butter

Directions:
To partly bake the pastry shell:
Bake in middle of oven at 400 degrees F. for 8-9 minutes.
For filling:
Preheat oven to 375 degrees F.  Place oven rack in upper third of oven.
Beat eggs.
Add enough cream (or milk or cream-milk combination] so that eggs and cream measure 1 1/2 cups total.
Add salt, nutmeg and pepper; mix through.
Stir in cheese.  Check seasoning.
Pour into pastry shell and distribute butter pieces on top.  Place on baking sheet.
Bake 25-30 minutes or til puffed and browned.
Slide quiche onto a hot platter and serve.
Broccoli Salad


Ingredients:
fresh broccoli, sweet onion, cheddar cheese, pecans, bacon, mayonnaise, sugar, apple cider vinegar

Directions:
Combine broccoli, onion, cheese, pecans, and bacon in large bowl., In small bowl, mix together mayonnaise, sugar, and vinegar., Toss dressing into broccoli mixture.
Dolmas (Stuffed Grape Leaves)
Category: side-dish
By WhirledPeas

The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist.  Serve chilled, as is traditional, or warm, as desired.   Squeeze fresh lemon juice over dolmas before serving.

Ingredients:
1 tablespoon olive oil
2  onions, minced
1 ½ cups uncooked white rice
2 tablespoons tomato paste
2 tablespoons dried currants
2 tablespoons pine nuts
1 tablespoon ground cinnamon
1 tablespoon dried mint
1 tablespoon dried dill weed
1 teaspoon ground allspice
1 teaspoon ground cumin
1 (8 ounce) jar grape leaves, drained and rinsed

Directions:
Heat oil in a medium saucepan over medium heat. Saute onions until tender.  Stir in rice and hot water to cover.  Cover and simmer until rice is half cooked, about 10 minutes. Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin.  Let mixture cool. Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming. Rinse grape leaves in warm water; drain and cut off any stems.   Place about 1 teaspoon of the cooled rice mixture in the center of a leaf.  Fold in the sides and then roll into a cigar shape.  Place in prepared pot.  Repeat with remaining ingredients. Pour in just enough warm water to reach the bottom of the first layer of dolmas.  Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked.  Check the water level often and add more as necessary.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 207.4
Fat: 3.8 g
Saturated fat: 0.6 g
Carbohydrates: 39.1 g
Sugars: 3.9 g
Dietary fiber: 2 g
Protein: 5.3 g
Sodium: 846.7 mg
Very Berry Tea Smoothie
Category: breakfast-and-brunch
By 1-800-FLOWERS

Summer's best berries meet up with banana, pineapple, mint, and black tea in this light and colorful smoothie. A splash of lemon juice adds just the right brightness to the mix.

Ingredients:
1 cup brewed black tea (such as Gold Peak®), chilled
1 cup frozen mixed berries
1 cup frozen pineapple chunks
1  banana, broken into chunks and frozen
½  lemon, juiced
3  fresh mint leaves, or more to taste
1 teaspoon honey  (Optional)

Directions:
Combine tea, berries, pineapple, banana, lemon juice, mint, and honey in a blender. Blend until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 smoothies

Calories: 298.3
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 77.3 g
Sugars: 36.1 g
Dietary fiber: 6.5 g
Protein: 3.2 g
Sodium: 11.3 mg
Remarkable Fudge
Category: desserts
By Chris Milliron

This fudge always comes out great.

Ingredients:
1 cup butter
12 ounces semisweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped walnuts
1 teaspoon vanilla extract
1 ¼ cups evaporated milk
4 cups white sugar

Directions:
Line a 13x9 inch baking dish with foil and butter the foil. In the top half of a double boiler combine the butter or margarine, evaporated milk and sugar. Cook on medium heat for 12 minutes or until it reaches a temperature of 236 degrees F (112 degrees C). Remove from heat and stir in the chocolate chips, vanilla and marshmallow creme. Stir until chocolate chips melt then mix in the chopped walnuts. Spread mixture into the prepared pan. Score into squares while still warm. Refrigerate until firm then cut along the scored lines.

Yields: 1 -13x9 inch pan

Calories: 141.1
Fat: 6.7 g
Saturated fat: 3.4 g
Carbohydrates: 21 g
Sugars: 19.2 g
Dietary fiber: 0.5 g
Protein: 1 g
Cholesterol: 10 mg
Sodium: 31.7 mg
Egg in a Cup
Category: breakfast-and-brunch
By Andy Dillon

New spin on soft boiled eggs! My Great great great aunt's recipe.

Ingredients:
2  eggs
15  saltine crackers
1 tablespoon butter, softened
salt and pepper to taste

Directions:
Bring a pot of water to a boil. Add eggs, and cook for 3 minutes. The yolks need to be runny. While the eggs cook, crush the crackers into two coffee mugs with the butter. When the eggs are done, remove from the water, and peel. Place one soft-boiled egg into each cup. Mix into the crackers, and season with salt and pepper.

Prep time: 1 min
Cook time: 3 mins
Total time: 4 mins
Yields: 2 Serving

Calories: 154.5
Fat: 11.6 g
Saturated fat: 5.3 g
Carbohydrates: 5.7 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 7 g
Cholesterol: 201.3 mg
Sodium: 191.3 mg
Rhubarb-Almond Custard Cake
Category: fruits-and-vegetables

This authentic German cake recipe incorporates lots of rhubarb with an almond topping for a deliciously different cake. The bottom layer of the cake is rolled out like a pie crust and topped with chopped rhubarb and a creamy almond custard. Serve the cake with whipped cream or vanilla ice cream.

Ingredients:
6 cups peeled and chopped rhubarb
¾ cup white sugar
7 tablespoons unsalted butter, softened
⅓ cup white sugar
2 cups all-purpose flour
2 tablespoons white wine
2 teaspoons baking powder
1 large egg
1 cup almond flour
¾ cup creme fraiche
2 tablespoons creme fraiche
⅔ cup white sugar
2 large eggs
2 teaspoons vanilla sugar
1 teaspoon ground cinnamon

Directions:
Combine rhubarb and sugar for topping in a large bowl. Mix to combine and set aside for about 1 hour to allow the rhubarb to draw juice. Beat butter and sugar for base until light and fluffy. Add flour, wine, baking powder, and egg; swiftly knead until it comes together to form a disc. Wrap in plastic wrap and place in the refrigerator for 5 to 10 minutes. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan. Roll out the base on a lightly floured surface into a circle slightly larger than the diameter of the cake pan. Transfer to the prepared cake pan, letting the dough come up the sides by about 1 inch. Drain rhubarb topping and evenly scatter over the base. Bake in the preheated oven for 45 minutes. Meanwhile beat together almond flour, 3/4 cup plus 2 tablespoons creme fraiche, sugar, eggs, vanilla sugar, and cinnamon for almond custard until smooth. Remove cake from oven after 45 minutes of baking. Top with almond mixture and use a spatula to spread it evenly to the sides of the pan. Return to the oven and bake until the top of the cake is golden brown, about 30 minutes more. Remove from the oven and let cool in the pan before slicing.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs 45 mins
Yields: 1 9-inch cake

Calories: 404.4
Fat: 20 g
Saturated fat: 9.3 g
Carbohydrates: 51.9 g
Sugars: 31 g
Dietary fiber: 2.9 g
Protein: 7.1 g
Cholesterol: 88.1 mg
Sodium: 155.4 mg
Lemon Cookie Bars


Ingredients:
butter, all-purpose flour, white sugar, eggs, white sugar, white sugar, flour, baking powder, fresh lemon juice, lemon zest

Directions:
Preheat oven to 350 degrees.
Make crust: mix together first three ingredients with a fork until crumbly. press into an 8 inch square cake pan and bake for 20 minutes. do not brown.
Mix the rest of the ingredients with a mixer until well mixed. Pour over the pre-baked crust. Place in oven for an additional 30 minutes.
remove from oven and sprinkle with powdered sugar. Allow to cool completely before cutting.
Seafood Curry (Malu Curry)


Ingredients:
red chilies, onion, garlic cloves, curry powder, coconut milk, leek, cod fish fillet, lemongrass, tomatoes, limes, juice of, lemon, water, cooked rice, couscous

Directions:
Break crabmeat or shrimp into pieces; set aside.
To handle fresh chilies, cover your hands with rubber or plastic gloves; after handling, do not touch your face or eyes. Cut chilies open lengthwise; remove seeds and pith. Chop chilies.
Heat oil in a large skillet. Add onion and garlic; sautè until golden. Stir in chopped chilies, curry powder and gingerroot. Stirring constantly, cook 2 to 3 minutes. Stir in coconut milk and leek. Simmer 10 minutes. Add crabmeat or shrimp, cod and lemon grass, if desired. Cook 10 minutes over low heat, shaking pan occasionally to prevent burning. Add tomatoes; cook 5 minutes longer. Season with lime or lemon juice; add enough water to moisten ingredients, if necessary. Serve with rice or couscous.
Pierogies With Creamy Mushroom and Sherry Sauce


Ingredients:
olive oil, onion, dry sherry, flour, low-fat milk, chicken broth, frozen low-fat potato pierogies, light sour cream

Directions:
Heat oil in large nonstick skillet over medium-high heat.
Add the mushrooms, onion, salt and pepper to taste.
Cook stirring occasionally until the mushrooms and onion are tender and lightly browned, about 4 minutes.
Stir in sherry and cook until evaporated.
Sprinkle in flour and stir to combine.
Stir in milk, broth, and pierogies; bring to a boil.
Remove from heat and stir in sour cream.
Pineapple / Soy Marinade


Ingredients:
soy sauce, garlic

Directions:
Combine all ingredients, great for chicken or fish., marinate overnight if possible, but 3-4 hrs will do the trick in a pinch.
Mac & Cheese Muffins


Ingredients:
sharp cheddar cheese, cream cheese, parmesan cheese, Worcestershire sauce, pepper, English muffins

Directions:
Preheat the oven to 450 Degrees F. Line a large baking sheet with foil.
In a medium bowl, mix together the cheeses, Worcestershire sauce, and pepper until well combined. Spread on the cut sides of the English muffins. Place on the baking sheet in a single layer.
Bake until cheese is melted and golden brown, about 15 minutes. Cool slightly and serve.
Braised Pork (Wild Boar Style)


Ingredients:
whole cloves, black peppercorns, fine sea salt, extra virgin olive oil, onions, garlic cloves, crushed red pepper flakes, fine sea salt, red wine, tomato puree, red wine, garlic cloves, red wine vinegar, fresh rosemary leaf

Directions:
In a spice grinder, combine juniper berries, cloves and peppercorns (mixture should be coarse.]  In a small bowl combine spices and 2 tsp sea salt.  Rub mixture into pork pieces.  Place in large zip top bag and store in the refrigerator for three days.
Preheat oven to 325 degrees F.
Heat oil in heavy dutch oven (I use my 7 1/4 qt Le Creuset.]  Dry pork pieces with paper towel and add to pot in batches.  Brown pork pieces on all sides and remove to holding plate; repeat until all pork has been browned.
Add onions, 3 cloves garlic, red pepper and 1/2 Tbl sea salt to pot, being careful not to brown the onion or garlic.  Add one bottle of wine and scrape bits from bottom of pot.  Add tomato puree and simmer.  Add pork pieces and enough of second bottle of wine to cover pork (reserve one cup.]  Heat to simmer again and then move into preheated oven.
Braise pork in oven until meat is extremely tender, approx 3-4 hours.  Move pot back to stove top.
With slotted spoon, remove pork pieces to holding plate.  Add one cup wine to pot and bring to simmer.  Add 2 cloves garlic, vinegar and rosemary.  Return pork to pot and combine.  Cover and simmer for 5-10 minutes.  Turn off heat and allow to rest for few minutes.
Serve over large cooked noodles or your favorite pasta.