xiaoxl/recipe_data huggingface dataset:
Leeky Mashed Potatoes


Ingredients:
yukon gold potatoes, milk, cream cheese, butter, salt, fresh ground black pepper, paprika, parsley, leeks, butter

Directions:
Put diced potatoes in a large saucepan and cover with water.  Bring to a boil and cover and simmer 12 minutes or until tender. Drain; return cooked potatoes to pot.
While potatoes are cooking:  In a skillet over med-high heat, melt 2 tbsp butter and add chopped leeks.  Sautée the leeks, stirring often, for about 5 minutes, or until leeks are soft (slightly brown is OK].
Add the cooked chopped leeks to the pot of drained, cooked potatoes.  Add the milk, cubed cream cheese, 3 tbsp butter, salt, pepper, paprika, and parsley.
Mash everything together w/ potato masher to desired consistency.  (I like this a little on the chunkier side].
Peanut Butter Bars


Ingredients:
graham cracker crumbs, icing sugar, butter, peanut butter, chocolate chips, peanut butter

Directions:
Melt butter and 1 cup peanut butter., Add graham cracker crumbs and icing sugar., Press into a 9x13 pan., Melt chocolate chips and 2/3 cup peanut butter., Spread over the crust., Put in fridge to cool.
Luscious Lemon Coconut Meringue Squares


Ingredients:
sugar, lemon juice, fresh lemon rind, butter, butter, brown sugar, flour, sugar, coconut

Directions:
Combine the filling ingredients, cook, stirring constantly until thick and set aside.
For the crust, cream butter, add brown sugar and beat well.
Blend in the flour and press into the bottom of an ungreased 9" square baking pan.
Bake at 375° for 15 minutes.
Allow to cool, then spread with cooled filling.
For topping, beat egg whites, gradually add the sugar and beat until stiff peaks form.
Fold in 2 cups coconut and cover lemon filling with the topping.
Return to oven and bake for 15 minutes longer or until browned.
Cool and cut into squares.
Cranberry Glazed Ham


Ingredients:
whole berry cranberry sauce, maple syrup, cider vinegar, ground mustard, ham

Directions:
In a small bowl combine the cranberry sauce, syrup, vinegar, and mustard.  Set aside 1 cup of mixture for sauce.
Line a shallow roasting pan with foil.  Place ham on a rack in prepared pan.  Cover and bake at 325 for 1 hour.  Baste with some of the remaining cranberry mixture; bake 35-45 minutes longer or until a meat thermometer reads 140; basting with additional mixture every 10 minutes.  Heat reserved sauce; serve with ham.
French Canadian Pea Soup


Ingredients:
ham bone, water, onion, chicken bouillon, pepper, celery, carrot, half-and-half cream, butter

Directions:
Rinse peas.
In heavy pot mix peas, ham bone, onion, salt, pepper and onion with 8 cups of water.
Bring to boil, reduce heat and cover. Simmer for 1 ½ hours stirring often.
Remove ham bone from heat and chop meat.
Return meat to pot, add vegetables and simmer 30 minutes.
Add cooked crumbled bacon, cream and butter.
Heat through and serve.
Flaky Pie Crust


Ingredients:
flour, salt, cold water

Directions:
Mix flour and salt in bowl., Cut in 1/3 cup plus 1 tablespoons shortening., Add water until everything sticks together., Roll out on floured board.
Sriracha Cocktail Sauce


Ingredients:
ketchup, lemon juice, Worcestershire sauce, kosher salt, fresh ground black pepper

Directions:
"Combine all ingredients in a small bowl. Either serve immediately or cover and refrigerate until ready to serve."
Baked Scotch Eggs With Mustard Sauce


Ingredients:
fennel seeds, parsley, kosher salt, pepper, eggs, Dijon mustard, lemon juice

Directions:
Toast fennel seeds on stove, keeping them moving constantly, until they turn a golden brown color, about 5 minutes. Allow to cool, then grind in spice grinder. Combine with salt, pepper, and parsley in small cup.
If grinding your own pork, trim fat from pork and cut into 1" cubes.
Combine the blend from Step 1 with the pork. If grinding your own pork, put in freezer for 1 hour before using in meat grinder. If not, then refrigerate until ready to use.
Preheat oven to 400 degrees F.
Place 4 eggs in a pot of cold water that just covers the eggs. Heat until the water achieves a rolling boil. Remove pot from heat immediately, and allow to sit for 8 minutes. Remove eggs from hot water and immerse in ice water. NOTE: 8 minutes give the eggs a soft center. Allow to sit for 10 minutes to hard boil eggs.
To peel egg shell, tap the bottom of one egg to crack it. Use a spoon to carefully peel the shell away from the egg while rotating the egg. Repeat for each egg. Refrigerate until ready to use.
If grinding your own pork, remove pork from the freezer and grind.
Divide the sausage into 4 equal portions and flatten into a disc shape. Place the eggs in the center of the discs and carefully wrap the sausage around them, ensuring that there are no openings.
Place the breadcrumbs in a bowl. Whisk the remaining egg in another bowl. Roll each sausage wrapped egg in the egg wash to fully coat, then roll in the breadcrumbs until fully coated.
Place sausage wrapped eggs on an ungreased cookie sheet and cook for 30 minutes, until the outside turns golden brown.
Combine mayonnaise, mustard, and lemon juice to create mustard sauce.
Linguine With Leeks and Mushrooms


Ingredients:
leek, button mushrooms, bay leaf, butter, plain flour, low-fat milk, fresh chives, chives, salt, black pepper, tagliatelle pasta noodles

Directions:
Steam leeks, mushrooms and bay leaf over a large pan of boiling water for 10-15 minutes until tend.
Discard bay leaf and keep the vegetables warm.
Melt butter in a large pan, add flour and cook gently for 1 minute, stirring.
Remove from heat and gradually add milk,.
Return to heat and bring to the boil, stirring, until thickened.
Reduce heat and simmer for 2 minutes, stirring.
Add leek and mushrooms, chives and black pepper, heat through.
Cook pasta in a large pan of boiling water until al dente.
Drain well, return to pan, add leek and mushrooms sauce and toss lightly to combine.
Garnish with fresh chives.
My Own Chicken Noodle Soup from Scratch


Ingredients:
broiler-fryer chicken, onions, onions, peppercorns, star anise, allspice, bay leaves, chicken broth, water, salt

Directions:
Place chicken and onions in a stockpot and add water to cover. Set on high heat to bring to a boil.
At this point use a tea-ball or a doubled up cheesecloth to enclose the peppercorns, star anise, allspice and bay leaves. Break up the bay leaves if you have to. Drop into the stock pot.
Add kosher or regular salt, about 1 teaspoons.
Simmer the soup for at least an hour, and taste after 45 minute Turn the chicken over twice.
While the soup simmers boil your favourite soup noodles, mine are a local noodle but I use the dried cappelini in a pinch. Drain and rinse the noodles with cold water when they are just done. Set aside.
To the chicken soup add in the one can of chicken broth. Taste and add water if it's too strong, but it never is. Simmer a minute.
Pick off the chicken meat you like into your bowl, add noodles, add the broth and maybe more salt and pepper. It's good.
Seared Salmon on Baby Spinach


Ingredients:
salmon fillets, butter, shallots, fresh tarragon, dry white wine

Directions:
Sprinkle salt and pepper on salmon.
Melt 1 T butter in medium skillet over medium-high heat.
(If you use a large skillet, you'll need to use more butter. For a better finished result, medium is preferred.] Add salmon; saute' until just opaque in the center, about four minutes per side if thick.
Transfer salmon to a plate.
Melt 1/2 T butter in same skillet.
Add 1/2 the shallots and half the tarragon; saute' 30 seconds.
Increase the heat to high; add half the spinach and toss 30 seconds.
Add remaining spinach and toss until wilted.
Divide the spinach between two plates.
Melt remaining 1/2 T butter in same skillet over medium-high heat.
Add remaining shallots and tarragon; saute' 30 seconds.
Add wine first and then cream and boil until the sauce is thick enough to coat a spoon, about 3 minutes (or less if using larger skillet].
Season with salt and pepper.
Return salmon to skillet; simmer 1 minute.
Arrange salmon with sauce atop spinach.
Serves two; can be doubled.
Carrot Halwa


Ingredients:
carrot, milk, sugar, cardamom powder, saffron, ghee

Directions:
Peel and grate carrots., Put milk and carrots in a heavy saucepan., Boil till thick, stirring occasionally., Once it starts thickening, stir continuously., Add sugar and cook further till thickens., Add ghee, elaichi, saffron and colour., Stir on low heat till the mixture collects in a soft ball or the ghee oozes out., Serve hot, decorated with a chopped almond or pista.
Banana Cream Pie Cupcakes


Ingredients:
arrowroot, sea salt, baking soda, eggs, banana

Directions:
In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda.
In a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas.
Mix wet ingredients into dry.
Scoop batter one heaping 1/4 cup at a time into lined cupcake tins.
Bake at 350° for 15-18 minutes.
Remove from oven, allow to cool, then frost with Whipped Cream Frosting.
Serve.
Spanish Rice and Meatballs


Ingredients:
bacon, white rice, lean ground beef, water, diced tomatoes, egg, salt, pepper, pepper, onion, green pepper, celery

Directions:
In large skillet, cook bacon until crisp; remove, coarsely crumble and set aside.
Drain drippings, reserving 1 tablespoon.
In a large bowl, combine beef, breadcrumbs, egg, salt and 1/8 teaspoon pepper.
Form into 20 meatballs, using a rounded tablespoon for each.
In same skillet, brown meatballs in reserved drippings; remove.
In same skillet, saute onion and celery until tender-crisp; drain excess fat.
Add rice, water,tomatoes, 57 sauce, ¼ teaspoon pepper and hot pepper sauce.
Cover; simmer 20 minutes.
Stir in bacon, meatballs and green pepper.  Cover; simmer and additional 10 minutes or until rice is tender and liquid is absorbed,stirring occasionally.
Serves 4.
Baked Ham with Sweet Gravy
Category: main-dish
By Todd Berg

Soooo many people have told me they have never had ham gravy. Boy, are they missing out. This is my favorite meal; baked ham with mashed potatoes and ham gravy. I hope you will enjoy it as much as I do.

Ingredients:
1 (8 pound) fully cooked bone-in ham
½ cup brown sugar
1 (6 ounce) can apple juice
½ cup all-purpose flour
½ cup milk

Directions:
Preheat oven to 325 degrees F (165 degrees C). Place ham in a large roasting pan, cut-side down. Press brown sugar evenly onto ham. Pour apple into roasting pan and cover with a lid or aluminum foil. Bake in the preheated oven until ham is heated through, about 80 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Let ham rest for 10 minutes before transferring to a serving plate. Pour remaining pan juices into a saucepan. Combine flour and milk in a jar with a lid; shake until mixture is blended. Bring pan juices to a boil. Slowly whisk flour mixture into the saucepan until gravy is thick, about 5 minutes.

Prep time: 10 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 45 mins
Yields: 16 servings

Calories: 608
Fat: 42.2 g
Saturated fat: 15.1 g
Carbohydrates: 11.6 g
Sugars: 8.3 g
Dietary fiber: 0.1 g
Protein: 42.6 g
Cholesterol: 127.7 mg
Sodium: 2920.2 mg
Zucchini Base Aka Z B for Cakes, Cookies, & Pie


Ingredients:
zucchini, molasses, ground nutmeg, granulated sugar, salt, ground cloves, ground cinnamon

Directions:
Prepare hot, sterilized jars for canning: either 6 pints or 3 quarts.  Set aside.
Over medium heat in a large pot combine all ingredients.
Bring to a bubbling boil, stirring occasionally, and skim off foam.
Continue to cook, stirring occasionally, for 20 minutes more.
Pour immediately into prepared hot sterile jars and seal.  (If you want to prepare them in a boiling water bath instead, process for 15 minutes.].
Note:  preparation time includes cooking/mashing of the precooked zucchini.
The RecipeZaar page for the lunch cake, cookies, and pie is at: http://www.recipezaar.com/Z-B-Lunch-Cake-or-Z-B-Pie-or-Z-B-Cookies-327672.
Summer Squash Casserole


Ingredients:
onion, sour cream, carrot, herb seasoned stuffing mix, butter, margarine

Directions:
In saucepan, cook cubed squash and onion in boiling salted water for 5 minutes; drain.
Combine cream of chicken soup and sour cream.  Stir in shredded carrot.  Fold in drained squash and onion.
Combine stuffing mix and butter or margarine.  Spread half of stuffing mixture in bottom of 9x13 baking dish.
Spoon vegetable mixture atop.  Sprinkle remaining stuffing over vegetables.
Bake in 350 degree oven for 25-30 minutes or until heated through.
OPTIONAL:  Brown 6 pork chops in skillet.  Then transfer to baking dish.  Add the Summer Squash Casserole layers as indicated above and bake.
Summer Sweet Smoothies
Category: drinks
By souplover Sue

Packed full of sweet summer fruity goodness. Great for a breakfast or lunch when you're on the go.

Ingredients:
2 cups cranberry juice
2 cups strawberries
1 cup blueberries
1 cup watermelon chunks
1  banana
2  fresh figs

Directions:
Process the cranberry juice, strawberries, blueberries, watermelon, banana, and figs in a blender until smooth and creamy. Enjoy immediately or keep cool in refrigerator.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 168.1
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 42.3 g
Sugars: 32.2 g
Dietary fiber: 4 g
Protein: 1.5 g
Sodium: 4.5 mg
Upscale Chicken Divan Crescent Bake


Ingredients:
broccoli floret, mayonnaise, cheddar cheese, milk, cooking sherry, curry powder, Dijon mustard, cheddar cheese

Directions:
Preheat oven to 375.  Spray 9x9 pan with non-stick spray (use a 9x13 pan for a double batch, as shown in the photo].
Filling:  combine chicken, broccoli, mayo and cheese lightly.  Set aside.
Sauce:  combine all sauce ingredients.  Place ONE CUP sauce in bottom of casserole dish and set remaining sauce aside.
Assembly: Unwrap Crescent Rolls into 8 pieces.  Place one-eighth of the filling onto the longer side of each triangle and roll up.  Place rolls on top of 1 cup sauce in casserole dish, seam side down and allowing an inch between rolls so that the crescents will brown on 3 sides.  ** Don't pour remaining sauce on top just yet.
Bake rolls at 375 degrees for 20 minutes.  The tops will be slightly brown - remove from oven and pour remaining sauce on top.  Sprinkle remaining 1/2 cup cheese on top.
Return to oven for 5 more minutes until cheese melts.
Roasted Jerusalem Artichokes (or Sunchokes)
Category: appetizers-and-snacks
By qwertycook

This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!

Ingredients:
1 pound Jerusalem artichokes (sunchokes)
¾ cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces. Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet. Roast in the preheated oven until   are tender, 35 to 45 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 449.9
Fat: 40.7 g
Saturated fat: 5.7 g
Carbohydrates: 21.9 g
Sugars: 11 g
Dietary fiber: 2.7 g
Protein: 2.6 g
Sodium: 86.9 mg
Blue Brie (Baked Brie With Blueberries)


Ingredients:
brown sugar, pecans, water

Directions:
Preheat the oven to 375 degrees.
Combine the brown sugar, pecans and blueberries in a bowl.  Sprinkle the mixture with just enough water to moisten.
Cut the top off the brie and score lightly in a criss-cross pattern.  Place the brie in an oven safe shallow dish or bowl.
Place the blueberry mixture over the top of the brie.  Bake uncovered for about 30 minutes until the cheese is bubbly and heated through (test in teh middle as you would a cake, it 'should' come out gooey.
Serve right out of the oven, lifting the brie onto a serving platter and surrounding it with crackers or bread.
Microwave option:  microwave on high for 3 minutes, reheat as necessary.
Steak Casserole


Ingredients:
beef round steak, cornflour, olive oil, dried thyme, bay leaf, onions, garlic cloves, flour

Directions:
Coat each steak with corn flour mixed with Vegeta Natur. Brown the meat in 1 tablespoon of olive oil  in a large frying pan. Transfer the meat to an ovenproof casserole dish with a well fitting lid.
Sprinkle the thyme over the meat and add the bay leaf.
Heat the remaining oil in the frying pan and fry the onions and the garlic until they turn a rich brown.
Stir in the flour and slowly add the stock, constantly stirring to make a smooth sauce.
Pour this over the meat and cover. Cook in the oven 160°C for about 2 hours. Do not remove the lid before the cooking time is over.
Serve with mashed potatoes and green vegetables of your choice.
Grilled Corn with Garlic Dill Butter


Ingredients:
butter, margarine, fresh dill weed, garlic

Directions:
Stir together first 3 ingredients; cover and chill 8 hours.
Remove husks from corn.
Grill corn, uncovered, on a lightly greased grill rack over medium heat about 10 minutes or until corn is tender, turning occasionally.
Serve with herbed butter.
Note: If you use soy margarine this is dairy-free!
Gingered Apple-Acorn Smoothie


Ingredients:
acorn squash, apple, fresh ginger

Directions:
Wash the squash, cut it in half, and scoop out the seeds.  Place it, cut side down, in a dish with about 1/2 an inch of water and microwave it for about 10 minutes.  Let it cool in the refrigerator.
Peel the apple, core it, and chop it up into a blender.
Scoop out the squash from the skin and place it into the blender.
Add the apple juice and the ginger and puree.
Pour and serve.
Pumpkin Biscuits


Ingredients:
all-purpose flour, brown sugar, salt, baking powder, cinnamon, nutmeg, allspice, ginger, butter, pumpkin, milk

Directions:
Stir together dry ingredients.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Add pumpkin and milk, stirring just until ingredients are moistened and a soft dough forms. If the dough seems very soft, add more flour, a few tablespoons at a time, just until the dough is easy to handle.
On a lightly floured surface, roll out dough to a half-inch thick.
Using a 2-inch biscuit or cookie cutter in a simple shape of your choice (such as a pumpkin or leaf], dip the cutter into flour, shake off excess and press into biscuit dough.
Place biscuits on a lightly greased cookie sheet one-inch apart and bake at 450 degrees F for 8 to 12 minutes or until golden brown.
Serve hot with butter and honey or apple butter.
Basic Gingerbread Cookies
Category: desserts
By cookinmia

This recipe for basic gingerbread cookies is very easy and quick because the dough doesn't need to sit in the refrigerator. I'm horrible at rolling out dough and cutting out shapes. The oil in this recipe makes the dough less sticky. Decorate with frosting and candies, if desired.

Ingredients:
2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1 stick butter, cut into chunks
¾ cup white sugar
¾ cup brown sugar
4 tablespoons maple syrup
3 tablespoons vegetable oil
1 small egg
1 tablespoon water, or as needed  (Optional)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking trays. Sift flour, ginger, and baking soda together into a large bowl. Add butter chunks and stir until they are coated with flour. Mix the butter and flour together with your hands until mixture resembles fine bread crumbs. Whisk white and brown sugars, maple syrup, egg, and oil together in a small bowl until combined. Add to flour mixture and knead until a ball of dough forms, adding water, if needed. Roll dough on a lightly floured surface to 1/4-inch thickness, cut into desired shapes with cookie cutters, and place on the prepared cookie sheets. Repeat until you have used all the dough. Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cookies cool on sheets for 5 minutes, then remove to a wire rack.

Prep time: 25 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 25 cookies

Calories: 134.1
Fat: 5.6 g
Saturated fat: 2.7 g
Carbohydrates: 20.2 g
Sugars: 12.2 g
Dietary fiber: 0.3 g
Protein: 1.3 g
Cholesterol: 15.3 mg
Sodium: 130.7 mg
Yam Salad


Ingredients:
onions, red bell pepper, green bell pepper, mayonnaise

Directions:
In a large bowl, gently mix all ingredients., Cover and chill.
Crock Pot Brisket


Ingredients:
beef brisket, mustard, ketchup, fresh ground pepper, paprika

Directions:
Mix all ingredients except for the brisket., Place the brisket into the crock pot and pour the cola mixture over the meat., Cook on high for 8 hours or overnight on low., Slice and serve.
Slow Cooker Teriyaki Chicken
Category: side-dish
By Maria Labrador Harper

This is a very easy and delicious slow cooker recipe for teriyaki chicken with only 5 ingredients. Serve over rice.

Ingredients:
1 cup chicken broth
½ cup teriyaki sauce
4 tablespoons brown sugar
3 cloves garlic, minced
1 pound chicken, diced

Directions:
Combine chicken broth, teriyaki sauce, brown sugar, and garlic in a large bowl. Add chicken and toss with the sauce until well mixed. Pour into the slow cooker. Cook on Low until chicken is done, 4 to 6 hours.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 5 servings

Calories: 173.5
Fat: 2.3 g
Saturated fat: 0.6 g
Carbohydrates: 16 g
Sugars: 14.9 g
Dietary fiber: 0.1 g
Protein: 20.9 g
Cholesterol: 52.9 mg
Sodium: 1385 mg
Grilled Leg of Lamb


Ingredients:
Spanish onions, tomatoes, garlic cloves, paprika, ground coriander, ground cumin, ground cardamom, boneless leg of lamb

Directions:
Combine the onions, tomatoes, garlic, pepper, paprika, cumin, coriander, and cardamom in a food processor and puree until smooth.
Put the lamb in a shallow baking dish and pour the marinade over to cover. Cover with plastic wrap and chill in the refrigerator for at least 3 hours or up to overnight.
Bring the lamb to room temperature, about 30 minutes, before grilling.
Preheat an outdoor grill to medium-high heat and rub with oil to prevent sticking.
Remove the lamb from marinade, reserving the marinade for basting, and season generously with salt and pepper on all sides.
Lay the lamb on the grill and cook for 15 to 20 minutes. Using tongs, carefully flip the lamb over and grill the second side for 15 to 20 minutes more, basting with reserved marinade occasionally. If necessary, move the lamb around the grill to avoid flare-ups. The internal temperature of the lamb should register 125 to 130-degrees F for medium-rare.
Transfer the lamb to a cutting board and tent with aluminum foil. Let the lamb rest for 15 minutes (internal temperature will rise to 135-degrees F while the meat stands.] Thinly slice the lamb across the grain.
Spanish Beef Stew


Ingredients:
beef flank steak, onion, carrot, bay leaf, salt, olive oil, onion, red bell pepper, green pepper, garlic, cinnamon, tomatoes

Directions:
Cut steak into thirds.
In a Dutch oven, heat steak, chopped onion, carrot, bay leaf, 1 tsp.
Salt and 5 cups water to boiling over high heat.
Reduce heat to low; cover and simmer 3 hours, until meat is very tender.
Remove from heat, remove cover and let stand for 30 minutes.
(Or, cover and refrigerate overnight.] In a skillet, heat olive oil over medium heat.
Add slice onion, peppers, and remaining 1 tsp.
Salt cook, stirring often, for 15 minutes or until vegetables are tender.
Stir in garlic, chiles, and cinnamon and cook 30 seconds.
Stir in tomatoes with juice; cook 5 minutes.
Remove beef to bowl; strain broth.
Reserve 2 cups broth.
(Save remaining broth for another day] With 2 forks, shred beef into fine strips.
Stir reserved broth and shredded meat into pepper mixture and simmer, uncovered, stirring occasionally, for 10 minutes.