xiaoxl/recipe_data huggingface dataset:
Portobello Penne Pasta Casserole
Category: main-dish
By chmadden

Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.

Ingredients:
1 (8 ounce) package uncooked penne pasta
2 tablespoons vegetable oil
½ pound portobello mushrooms, thinly sliced
½ cup margarine
¼ cup all-purpose flour
1 large clove garlic, minced
½ teaspoon dried basil
2 cups milk
2 cups shredded mozzarella cheese
1 (10 ounce) package frozen chopped spinach, thawed
¼ cup soy sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

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

Calories: 380.4
Fat: 21.3 g
Saturated fat: 6.3 g
Carbohydrates: 32.1 g
Sugars: 4.6 g
Dietary fiber: 2.9 g
Protein: 16 g
Cholesterol: 23 mg
Sodium: 811.1 mg
Southwestern Caesar Artichoke Dip!


Ingredients:
mayonnaise, parmesan cheese, sour cream, mozzarella cheese, artichoke hearts, chopped tomatoes, cheese

Directions:
Preheat oven to 350F and lightly spritz a baking dish with cooking spray (Pam].
Combine everything except bread crumbs in prepared baking dish.
Sprinkle with bread crumbs and extra cheese.
bake for 45 minutes or until hot.
Parker House Rolls


Ingredients:
active dry yeast, sugar, sugar, warm water, milk, salt, all-purpose flour, egg, butter, margarine

Directions:
In a mixing bowl, dissolve yeast and 1 tsp sugar in 1/2 cup water; let stand for 10 minutes.
Add milk, salt and remaining sugar and water.
Gradually add 2 cups flour; beat until smooth.  Beat in egg and oil.  Stir in enough flour to make a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
Punch dough down.  Divide in half; roll each half on a floured board to 1/3-1/2 inch thickness.  Cut with a floured 2 1/2 inch round cutter.  Brush with butter if desired.
Using the dull edge of a table knife, make an off-center crease in each roll.  Fold along crease so the large half is on top.  Press along folded edge.
Place 2-3 inches apart on greased baking sheets.
Cover and let rise until doubled, about 30 minutes.
Bake at 375F for 15-20 minutes or until golden brown.
Remove from pans and cool on wire racks.
Cinnamon Crackers


Ingredients:
flax seed meal, Splenda granular, cinnamon, water

Directions:
Preheat oven to 275 degrees.
Mix together dry ingredients, then add water.
Spread mixture on cookie sheet on silicone baking mat.
Cover with waxed paper and roll or pat out to even thickness -- thinner is better, but thickness must be uniform so that edges do not overcook.
Score into squares using a pizza cutter.
Bake for about 1 hour, until crispy.  Crackers will continue to crisp as they cool.
Allow to cool, then break apart on scores.
Barb's Chocolate Walnut Biscotti


Ingredients:
flour, baking powder, salt, unsalted butter, sugar, sugar, egg, orange zest, walnuts

Directions:
Toast walnuts in oven or microwave; set aside.
Preheat oven to 350 degrees and butter a large cookie sheet.
In a bowl whisk together flour, cocoa powder, baking powder, and salt.
In another bowl with an electric mixer beat together butter and sugar until light and fluffy; add egg, zest and orange juice and beat until well combined; stir in flour mixture until a soft dough is formed, stir in walnuts.
On a baking sheet with floured hands form dough into 2 (9-inch] long logs and bake in middle of oven until slightly firm to the touch, about 13 minutes.  Cool biscotti on baking sheet on a rack for 15 minutes.
On a cutting board with serrated knife cut logs diagonally into 1/2-inch- thick slices; arrange biscotti, cut side down, on baking sheet and bake until crisp, about 15 minutes.
Cool biscotti on rack: biscotti may be made 1 week ahead and kept in airtight containers, or 1 month and frozen.
Quick and Simple Broccoli and Cheese
Category: side-dish
By KGASKINS

This recipe is great for just-getting-started-cooks.

Ingredients:
1 (10 ounce) package frozen broccoli florets, thawed
3 tablespoons butter, melted
salt and pepper to taste
½ cup shredded Cheddar cheese

Directions:
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and transfer to a microwave safe casserole dish. Pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper.  Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 151.7
Fat: 13.5 g
Saturated fat: 8.5 g
Carbohydrates: 3.6 g
Sugars: 1.1 g
Dietary fiber: 2.1 g
Protein: 5.6 g
Cholesterol: 37.7 mg
Sodium: 166.1 mg
Family Tradition Watergate Salad
Category: salad
By Bwendler

In my family, we have this every time there's any type of get-together. The large bowl is always finished off and finally I asked my great Aunt how she does it. Here's her secret!

Ingredients:
2 (8 ounce) containers whipped topping (such as Cool Whip®)
1 (20 ounce) can crushed pineapple, most of juice drained
½ (16 ounce) package miniature marshmallows, or more as needed
1 (4 ounce) jar maraschino cherries, drained  (Optional)
2 (3 ounce) packages instant pistachio pudding mix

Directions:
Gently combine whipped topping, pineapple with a little juice, marshmallows, cherries, and pudding mix in a large bowl until mixture is fluffy and thoroughly combined. Add more marshmallows if salad isn't fluffy enough. Chill in refrigerator for 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 16 servings

Calories: 208.4
Fat: 6.9 g
Saturated fat: 6.1 g
Carbohydrates: 35.4 g
Sugars: 26.7 g
Dietary fiber: 0.4 g
Protein: 0.2 g
Sodium: 210.2 mg
Fully Loaded Baked Potato Soup


Ingredients:
bacon, potatoes, onion, water, sour cream, milk, salt, pepper, parsley

Directions:
Fry bacon until crisp, remove from pan reserving fat, drain on paper towels. Saute onion in bacon fat until tender, about 2-3 minutes or until tender.
Drain. In same pot add to onions the potatoes and water, bring to a boil. Cover & simmer until potatoes are very tender. Stir in chicken soup & sour cream. Crumble 7 pieces of bacon add to pot along with milk, salt, pepper & parsley flakes. Heat through. Do not boil! To serve place in individual bowls. If desired top with shredded cheese, bacon bits, chives and coarse grind black pepper.
Garnish: Crumbled cooked bacon bits, shredded cheddar or pepper jack cheese, fresh or dried chives.
The Best Tres Leches Cake


Ingredients:
eggs, water, sweetened condensed milk, evaporated milk, milk

Directions:
Mix together the cake mix, eggs, and water in a large bowl.
Pour into a greased Large baking pan, and bake at 350 degrees for 25-35 minute or until toothpick comes out clean.
Meanwhile, in a large sauce pan heat up the three milks, and whisk until well combined.
Take the cake out of the oven, and let it cool for 15-20 minute Once cool you can take either a tooth pick, or a fork and poke many holes into the cake.
Slowly pour milk mixture over the cake, so it seeps in through the holes. Let it sit until all milk is absorbed, and thenplace in the refrigerator until cold.(at least 1-2 hours or overnight].
Top with whipped topping, and enjoy!
California Chicken Sandwich (Cooking Light)


Ingredients:
low-fat mayonnaise, lime juice, ground cumin, boneless skinless chicken breasts, romaine lettuce, tomatoes, avocado

Directions:
Mix together the mayo, orange juice concentrate, lime juice, cumin, and hot sauce in a small bowl.  Set aside.
Season chicken breasts with salt and pepper.  Cook in a nonstick skillet coated with cooking spray over a medium-high heat for 5 minutes on each side.  Reduce heat to low. Cover, cook for 5 more minutes or until done.  Remove from heat and cut diagonally across the grain into thin slices.
Spread 1 tablespoon citrus mayonnaise on each of the four bread slices.  Top with lettuce, chicken, tomatoes, avocado, and remaining bread slice.
Cheese Straws With Rice Krispies


Ingredients:
sharp cheddar cheese, margarine, butter, plain flour, paprika, Tabasco sauce

Directions:
Preheat oven to 250°F.
Mix margarine and grated cheese with a fork; add flour,  paprika, red pepper, garlic salt and Tabasco.
Add Rice Krispies cereal.
Roll each piece to marble size, put on  ungreased cookie sheet, mash with fork.
Bake for 40 to 45 minutes.
Smoked Pork Chop


Ingredients:
light brown sugar, dijon-style mustard, cider vinegar

Directions:
"Brown chops on both sides. Stir in sugar, mustard, vinegar and 1/4 cup water. Bring to boil, reduce heat cover and simmer about 10 minutes or until chops are well covered and hot.4."
Pecan Carmel Clusters
Category: desserts
By Barbara

Chocolate candy that tastes great!

Ingredients:
1 (14 ounce) package individually wrapped caramels, unwrapped
3 tablespoons butter
2 tablespoons water
2 cups chopped pecans
1 pound dark chocolate, broken into small pieces

Directions:
Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans. Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes. Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.

Prep time: 30 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 54 servings

Calories: 103.3
Fat: 6.6 g
Saturated fat: 2.1 g
Carbohydrates: 11.8 g
Sugars: 4.9 g
Dietary fiber: 0.5 g
Protein: 1.2 g
Cholesterol: 2.2 mg
Sodium: 24.5 mg
Easy Tasty Meatloaf


Ingredients:
ground beef, barbecue sauce, dry red wine, light corn syrup, Worcestershire sauce, eggs, barbecue sauce

Directions:
Preheat oven to 375 degrees.
Combine all ingredients except 1/4 cup BBQ sauce.
Shape into "loaf".
Place in a baking dish.
Spread remaining BBQ sauce over the top and sides of loaf, like a glaze.
Bake at 375 degrees approximately 1 hour,until meat thermometer reads as 160 degrees.
Let cool 10 minutes, then slice and serve.
High Protein Pumpkin Cheesecake Bars


Ingredients:
fat free cream cheese, fat-free cottage cheese, pumpkin puree, Splenda granular, vanilla extract

Directions:
Preheat oven to 350 degrees.
In a blender, combine all ingredients and mix well.
Spray 8 mini-loaf tins with non-stick spray, and distribute batter evenly.
Bake for about 25-30 minutes.
When the bars are done, flip them out of the pan onto a sheet of foil, chill and store in the fridge.
Charlotte's Butternut Squash Fries
Category: side-dish
By Charlotte C.

This is my favorite side dish, and the first thing I've made all by myself. It goes great with pretty much anything and is a perfect side for a Thanksgiving dinner or just a cold fall day. Hope you enjoy!

Ingredients:
1  butternut squash - peeled, seeded, and cut into strips
2 tablespoons olive oil
2 teaspoons paprika
3 cloves garlic, minced, or more to taste
3 sprigs fresh thyme, leaves stripped, or more to taste
salt to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking sheet. Mix squash, olive oil, paprika, garlic, thyme, and salt together in a bowl until evenly coated; spread in a single layer onto the prepared baking sheet. Bake in the preheated oven until squash is tender and lightly browned, 30 to 40 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 3 servings

Calories: 276.3
Fat: 9.6 g
Saturated fat: 1.4 g
Carbohydrates: 50.6 g
Sugars: 9.4 g
Dietary fiber: 9 g
Protein: 4.6 g
Sodium: 17.9 mg
Muffuletta
Category: main-dish
By LYNNC51

A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich.

Ingredients:
1 cup pitted kalamata olives
1 cup pitted green olives
½ cup fresh basil leaves
1 tablespoon finely chopped garlic
¼ cup olive oil
1 (1 pound) loaf Italian bread
½ pound thinly sliced Genoa salami
½ pound thinly sliced provolone cheese
3  tomatoes, sliced
1 large red onion, thinly sliced

Directions:
Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped. Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full. Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 1016
Fat: 63.2 g
Saturated fat: 20.2 g
Carbohydrates: 71.7 g
Sugars: 5.4 g
Dietary fiber: 5.6 g
Protein: 40.2 g
Cholesterol: 95.9 mg
Sodium: 3697.7 mg
Oriental Chicken Broth


Ingredients:
chicken backs, green onions, gingerroot, water, chicken bouillon, salt

Directions:
"Combine all ingredients in 3 quart saucepan.  Bring to a rolling boil.  Skim surface.  Reduce heat, cover and simmer 1 hour.  Strain broth.  If desired, make broth ahead, cover and refrigerate until chilled.  Remove any fat from surface before using.  Makes about 6 cups. Variation- Add 1-2 teaspoons Cognac to each serving."
Foil-Pouch Grilled Green Beans
Category: side-dish
By Nathan Shobe

Trying out different grilling techniques for vegetables.

Ingredients:
aluminum foil
½ pound fresh green beans, trimmed
½ tablespoon extra-virgin olive oil
kosher salt to taste
ground black pepper to taste
1 tablespoon water

Directions:
Preheat an outdoor grill for medium heat and lightly oil the grate. Layer 2 sheets of aluminum foil on a work surface. Toss together green beans and olive oil in a bowl until coated; season with salt and pepper. Place mixture on top of the prepared sheets of foil. Add water, and bring the edges of the foil over the vegetables, sealing to create a pouch. Place the foil pouch on the preheated grill and cook until beans are tender, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 66.8
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 8.4 g
Sugars: 1.6 g
Dietary fiber: 4 g
Protein: 2.1 g
Sodium: 84.8 mg
Onion Tea (Home Remedy for Cough)
Category: drinks
By barbara

My German mom swears that drinking onion tea (Zwiebeltee) is the best way to get rid of a bad cough. In Germany, she sweetens it with brown "Kandis," a specific kind of rock sugar, but I use honey here. It is important that you use organic onions for this home remedy as you are cooking them with their peels.

Ingredients:
2  organic onions, quartered with skin left on
4 cups water
1 teaspoon honey, or to taste

Directions:
Place onions in a pot and cover with water; bring to a boil over medium heat. Reduce heat and simmer for about 1 hour. Strain hot liquid through a sieve. Pour into a cup, sweeten to taste with honey, and drink as hot as possible.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 51.1
Fat: 0.1 g
Carbohydrates: 12.1 g
Sugars: 6.3 g
Dietary fiber: 1.9 g
Protein: 1.3 g
Sodium: 11.7 mg
Vegetarian Black Bean Enchiladas
Category: world-cuisine
By Alexis

A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.

Ingredients:
cooking spray
2 tablespoons olive oil
1  onion, chopped
1 small red bell pepper, chopped
1 (14.25 ounce) can vegetarian refried black beans
1 cup corn kernels, thawed
1 (4 ounce) package cream cheese, softened
1 teaspoon ground cumin
salt and ground black pepper to taste
1 cup loosely packed and chopped fresh cilantro
1 (4 ounce) can canned green chiles, undrained
½ cup tomato salsa
½ cup tomato sauce
½ cup vegetable broth
½  lime, juiced
2 cloves garlic, peeled
2 teaspoons dried oregano
6  flour tortillas
2 cups shredded Cheddar cheese, divided
1 cup chopped avocado
1 cup chopped tomatoes
½ cup sour cream, or to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat. Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish. Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down. Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese. Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 6 enchiladas

Calories: 684.4
Fat: 38.1 g
Saturated fat: 17.2 g
Carbohydrates: 65 g
Sugars: 8.4 g
Dietary fiber: 10.3 g
Protein: 23.9 g
Cholesterol: 68.7 mg
Sodium: 1576.9 mg
My Aunt's Banana Bread
Category: breakfast-and-brunch
By tangyh

I got this recipe from one of my aunts, who got it from an old woman she met in Hawaii while stationed there.  It is hands-down the very best banana bread I've ever tasted!!  No extra buttering required ;)

Ingredients:
3  ripe bananas, mashed
1 teaspoon distilled white vinegar
1 ½ cups white sugar
½ cup butter, softened
2  eggs, beaten
2 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped walnuts  (Optional)
½ cup chocolate chips  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Stir the bananas and vinegar together in a bowl, and set aside. Cream the sugar and butter together in a large bowl until creamy and smooth, then beat in the eggs. Stir in the reserved banana mixture. In a separate bowl, stir the flour, baking soda, baking powder, and salt together until the mixture is free of lumps. Mix the flour mixture into the butter-sugar mixture until well blended, and stir in the chopped walnuts and chocolate chips. Spread the batter into the prepared loaf pan. Bake in the preheated oven until lightly browned and a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Let cool in pan about 5 minutes, then turn out onto a wire rack.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 353.6
Fat: 14.1 g
Saturated fat: 6.7 g
Carbohydrates: 54.8 g
Sugars: 32.7 g
Dietary fiber: 2.1 g
Protein: 4.9 g
Cholesterol: 51.3 mg
Sodium: 263.6 mg
Greek-Style Snapper


Ingredients:
onion, garlic clove, olive oil, diced tomatoes, vegetable broth, black olives, dried oregano, red snapper fillet, feta cheese, fresh parsley

Directions:
1. Saute onion and garlic in hot oil in a nonstick skillet over medium-high heat 2 minutes. Stir in tomatoes, broth, olives and oregano; simmer 5 minute.
2. Place fillets in a lightly greased baking dish. Spoon tomato mixture over fillets. Bake at 425F for 10-15 min or until fish flakes with a fork. Sprinkle with feta cheese and parsley. Garnish with additional sliced black olives, if you like.
Turkey and Sausage Jambalaya


Ingredients:
yellow onions, green bell pepper, celery, garlic, salt, ground black pepper, cayenne, bay leaves, kielbasa, chopped tomato, medium-grain white rice, water, green onion, fresh parsley leaves, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano leaves, dried thyme

Directions:
In a very large roasting pan measuring approximately 21 by 17 by 7 inches with handles on both sides, heat the oil over medium-high heat.
Add the onions, bell peppers, celery, garlic, Essence, salt, pepper, cayenne and bay leaves, and cook, stirring, until the vegetables are very soft and starting to turn golden, about 15 minutes.
Add the sausages and cook, stirring, until they start to brown on the outside, about 7 minutes.
Add the turkey legs and meat and stir well.
Add the tomatoes and their juices and cook, stirring, for 5 minutes.
Add the rice and stir well to incorporate and coat evenly.
Add the water, stir well to combine, and bring to a boil.
Reduce the heat, cover tightly, and cook without stirring until the liquid is absorbed and the rice is tender, 35 to 40 minutes, adding more water as needed if the liquid is all absorbed before the rice is tender.
Remove from the heat and let sit for 15 minutes before serving.
Remove the bay leaves. Stir in the green onions and parsley, and serve hot.
Essence:
Combine all ingredients thoroughly and store in an airtight jar or container.
Pizza Roll-Ups


Ingredients:
tortilla, mozzarella cheese

Directions:
Take soft tortillas and spread with a two spoonfuls of sauce.
Add some cheese and toppings.
Roll up into cigar shapes rolls and bake at 200 degrees until warm all the way through.
Mommas Best Potato Salad


Ingredients:
bacon, green onion, mayonnaise, yellow mustard, salt, black pepper

Directions:
cut potatoes into small pieces and boil.
Cut the entire package of bacon into 1/4 inch pieces. then fry crispy.
In a large mixing bowl combine potatoes,green onions (chopped], bacon, mayo(yes the whole jar], mustard, salt and pepper.fold and leave lumpy or mix until smooth. (I prefer smooth.].
Double Chocolate Zucchini Muffins


Ingredients:
whole wheat flour, flour, cocoa powder, salt, baking soda, baking powder, ground flax seeds, butter, sugar, eggs, zucchini

Directions:
Stir together whole wheat flour, white flour, cocoa, salt, baking soda, baking powder, and ground flax.
In a separate bowl, cream together butter, oil, and sugar.
Add the eggs and soured milk to the creamed butter/sugar mixture.
Fold liquid ingredients into the flour mixture.
When flour mixture is becoming moistened, fold in shredded zucchini and chocolate chips.
Pour into greased muffin tin.
Bake for 18-20 minutes in a 350 degree preheated oven. Let cool briefly in pan, then remove muffins to wire rack to cool completely. These freeze wonderfully, just pack into a sealable plastic bag when room temperature and place in freezer.
Vintner’s Stew


Ingredients:
olive oil, beef chuck, salt, black pepper, red wine, water, tiny new potatoes, dried rosemary, butter, mushroom

Directions:
In a 5-quart Dutch oven, heat the oil over med-high heat.
Sprinkle the beef with salt and pepper; brown the beef on all sides.
Add in the onions; cook/stir with the beef for another 3 minutes.
Deglaze the pan with the wine, scraping up any browned bits that may have stuck to the bottom of the pan.
Add in the soup mix, mushroom soup, water, potatoes, and rosemary.
Bring the stew to a simmer; decrease heat to low, cover, and simmer until the meat is tender, 2-3 hours.
Melt the butter in a large sauté pan over high heat, add the mushrooms, cook/stirring, until they are golden brown.
Add the mushrooms to the stew simmer another 15 minutes and serve.