xiaoxl/recipe_data huggingface dataset:
Pizza Chicken Melts


Ingredients:
boneless skinless chicken breasts, olive oil, cheddar cheese, cherry tomatoes, pesto sauce

Directions:
Preheat the grill by turning it to high.
Sandwich the chicken breasts between two plastic food bags and beat them firmly with a rolling pin or base of a saucepan to flaten them by a third.
heat the oil in a non stick frying pan, add the chicken and cook for 2 minutes on each side until golden.
Grate the cheese and quarter the tomatoes and mix the two together.
Take the chicken out of the pan and wipe out the oil so that it doesn't spit under the grill later.
Return the chicken to the pan, spread each with a tsp of pesto, then pile the cheese and tomatoes on top.
Put under the hot grill for a minute or so until the cheese has melted and is bubbly.
Weight Watcher Friendly Banana Bread (Low Fat)


Ingredients:
bananas, canola oil, unsweetened applesauce, egg, whole wheat flour, all-purpose white flour, rolled oats, baking soda, baking powder, salt, cinnamon, nutmeg

Directions:
Preheat oven to 350 and prepare muffin tins with liners or grease 2 loaf pans.
In a large bowl, mash the bananas with the baking powder.  Set aside.
In another bowl, combine the flours, wheat bran, baking soda, salt, cinnamon and nutmeg.  Set aside.
Stir the egg, applesauce and canola oil into the banana mixture.
Add dry ingredients to wet in three batches.  Folding to combine.
Stir in oats.
For muffins- measure out 1/4 c of batter for each muffin- bake for 25-30 minutes.
For loaves, split between loaf pans- bake for 40-50 mins or until an inserted toothpick comes out clean.
Allow to cool for 10 mins on a wire rack before serving.
GRILLED CHICKEN AND CORN ON THE COB SALAD


Ingredients:
skinless chicken breast, garlic clove, paprika, lemon, olive oil, corn kernel, lettuce leaf, cucumber

Directions:
Step 1.
Cut the chicken breasts into pieces. Mix the garlic, paprika, lemon juice and olive oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 minutes.
Step 2.
Heat a pan and brush the oil and cook the chicken for 3-4 mins each side until cooked through.
Step 3.
Brush over the remaining oil and griddle the corn cob, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.
Step 4.
Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.
Yet      Another Breakfast Casserole


Ingredients:
skim milk, lean ham, eggs, egg substitute, 2% cheddar cheese, salt

Directions:
Preheat oven to 350 degrees Fahrenheit., Lightly grease a 9 x 12 baking dish., Mix all the ingredients together., Pour into prepared baking dish., Bake for about 45 to 50 minutes or until set.
Snappy Barbecue Beef Sandwiches


Ingredients:
boneless beef chuck roast, celery, water, onion, ketchup, barbecue sauce, vinegar, brown sugar, Worcestershire sauce, chili powder, garlic powder, salt

Directions:
Place beef in a dutch oven., Combine all remaining ingredients, except the buns., Pour over beef., Cover and bake at 350° for 5 hours, turning beef occasionally., Shred beef with a fork., Serve on buns or rolls., Note: can keep this warm in a crock pot., This recipe can also be cut in half.
Chocolate Enchiladas


Ingredients:
flour tortillas, vanilla ice cream, powdered sugar

Directions:
Place chocolate bar on flour tortilla.
Wrap by folding the side closest to you over the chocolate bar and fold in sides, roll up away from you making a burrito fold. Make sure they are folded tight so no chocolate will melt out of the sides when you are frying.
Place enough oil to coat bottom of non stick skillet. Depending on size of skillet you use, is how much oil you need. Heat oil. I have an electric glass top stove, and I turned it up to medium heat to heat the oil, and then turned it down between medium and low. This may splatter grease so make sure no kiddios are near by!
Fry each enchilada on each side to brown.
Place on paper towels to absorb grease.
Place on plate.
Scoop ice cream on top.
Drizzle chocolate syrup over top.
Dust with powdered sugar.
Enjoy!
Mongolian Lamb


Ingredients:
lamb tenderloin, sugar, dark soy sauce, egg, bicarbonate of soda, cornflour, onions, spring onion, garlic cloves, five-spice powder, hoisin sauce, chili bean sauce, Chinese wine

Directions:
Partially freeze lamb so it's easier to cut and then slice paper thin.
Soak lamb in cold water for 30 minutes.
Rinse well under cold running water, drain and squeeze out excess moisture.
Mix salt, soy sauce, egg, bicarbonate of soda (baking soda] and cornflour (cornstarch] in a medium bowl.
Add lamb to the bowl and mix well. Add one tablespoon of peanut oil, mix again, and leave to marinate in refrigerator for two hours.
Heat one tablespoon of peanut oil in a wok over medium-high heat and stir fry onion wedges and spring onion (scallion] for one minute. Remove and place aside.
Heat remaining three tablespoons of peanut oil in the wok swirling to cover the surface.
Stir fry garlic for 5 seconds.
Add lamb and stir fry over high heat tossing constantly until brown.
Add all sauce ingredients except the wine and toss a couple of times.
Return onion and spring onion to the wok. Pour wine around the outside of the wok so it sizzles, mix and serve at once over rice.
Creamed Spinach Gratin


Ingredients:
unsalted butter, garlic clove, shallots, frozen spinach, cream cheese, heavy cream, gruyere, swiss cheese, kosher salt, black pepper, ground nutmeg

Directions:
Heat oven to 375 degrees.
Rub the sides and bottom of a buttered 8-inch baking dish with the garlic; discard garlic.
In a skillet, over medium heat, melt the butter.  Add the shallots and cook until softened, 5 to 7 minutes.
Squeeze the spinach to remove any excess liquid.  In a large bowl, combine spinach, cream cheese, heavy cream, milk, Gruyere or Swiss cheese, salt, pepper, nutmeg and shallots.  Transfer to dish.
Bake, uncovered, until bubbling and lightly golden, about 25 minutes.
Tropical Oatmeal With Fruit Salsa


Ingredients:
honey, lime juice, mango, kiwi, pineapple tidbits, bananas, oats, cinnamon

Directions:
Mix honey and lime juice in a bowl.
Toss with the mango, kiwi, pineapple, and 1 banana.
Chill while cooking oatmeal.
Combine oatmeal, almond milk, and cinnamon; cook until thickened, stirring.
Stir in 1 banana for the last 5 minutes of cooking.
Divide into 4 bowls and top with fruit salsa.
Chocolate Layer Cake


Ingredients:
butter, granulated sugar, eggs, vanilla, all-purpose flour, cocoa powder, baking powder, baking soda, salt, buttermilk, unsalted butter, vanilla, icing sugar, strawberries

Directions:
Chocolate Cake:
Grease two 8-inch (2L] springform pans or grease two 8-inch (1.2 L] round metal cake pans and line bottoms with parchment or waxed paper. Set aside.
In large bowl, beat butter with sugar until light and fluffy.
Beat in eggs, 1 at a time; beat in vanilla.
In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt.
With wooden spoon, stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
Spoon into prepared pans, smoothing tops.
Bake in centre of 350°F (180°C] oven for 30 to 35 minutes or until cake tester inserted in centre comes out clean.
Let cool on racks for 20 minutes. Remove from pans; let cool completely on racks.
(Make-ahead: Wrap layers separately in plastic wrap and refrigerate for up to 1 day or overwrap with heavy-duty foil and freeze for up to 2 weeks.]
Cut each cake horizontally into 2 layers.
Chocolate Icing:
In bowl, beat butter until fluffy; gradually beat in cream.
Beat in vanilla.
Beat in icing sugar, 1 cup (250 mL] at a time.
Beat in melted chocolate until fluffy and smooth.
Place 1 layer, cut side up, on cake plate. Slide strips of waxed paper between cake and plate.
Spread cut side with about 3/4 cup (175 mL] of the icing; cover with remaining half, cut side down.
Spread top with another 3/4 cup (75 mL] of the icing.
Repeat with remaining layers, spreading remaining icing over side and top.
Garnish with fresh sliced Strawberries (optional].
Remove paper strips. (Make ahead: Cover loosely and refrigerate for up to 2 days. Let come to room temperature before serving.].
Calico Beans  (Baked Beans W/ 3 Kinds of Beans)


Ingredients:
ground beef, bacon, onion, ketchup, salt, dry mustard, vinegar, brown sugar, kidney beans, butter beans

Directions:
Fry bacon until crisp.
Drain.
Fry ground beef in fat until tender.
Combine onion, ketchup, salt, mustard, vinegar, brown sugar, and partly drain beans in a 3 quart oven container.
Mix well.
Add hamburger and crumbled bacon.
Bake at 350 degrees for 40 minutes.
Banana French Toast


Ingredients:
bananas, vanilla extract, egg, 1% low-fat milk, ground cinnamon

Directions:
Puree the bananas, vanilla, egg, egg whites, and milk.
Preheat griddle to 375 degrees or spray pan and heat over stove.
Place the bread in an pan and pour the batter over it. Turn the slices of bread so the batter is absorbed evenly.
Soak the bread until soft and almost falling apart.
Using a spatula, slip the bread into the skillet and cook until lightly browned on one side. Turn and cook until done.
Dust with cinnamon.
Grandma's Thanksgiving Sweet Potato Yams


Ingredients:
sweet potatoes, sugar, cinnamon, nutmeg, vanilla, margarine

Directions:
Boil sweet potatoes until fork tender.  Allow to cool.  Peel the sweet potatoes and slice into 1" slices.
In a bowl, stir together karo syrup, sugar, cinnamon, nutmeg, and vanilla.
Arrange sweet potato slices in 11"x14" casserole dish.
Pour mixture over potatoes.
Slice margarine into slices and arrange on the top.
Bake uncovered at 350 degrees for 20 minutes.  Remove and mix the slices around.  Put back in oven for 10-20 minute  Serve hot.
Blueberry Applesauce (Vegitarian Friendly)


Ingredients:
apple, fresh blueberries, cinnamon stick, lemon zest, fresh lemon juice, pomegranate molasses, water, honey, dark brown sugar

Directions:
Place the apples, blueberries, cinnamon stick, lemon zest, lemon juice, pomegranate molasses and apple juice (or water] into a deep, heavy sauce pan.
Cover and bring to a boil.
Lower heat to simmer and cook until apples are very tender and the blueberries have dissolved and become saucy.
Set aside to cool.
Remove cinnamon stick. Puree the sauce to desired consistency either in a food processor or blender. Or-very carefully puree using an immersion blender. Be careful not to burn yourself because it hurts when the applesauce splatters!
Transfer to a storage container. Stir in the almond extract.
Taste the applesauce and if you think it needs sugar, go ahead and add some to desired sweetness.
Irish Mustard Sauce


Ingredients:
cornstarch, sugar, dry mustard, salt, water, butter, cider vinegar

Directions:
Combine cornstarch, sugar, mustard and salt in quart pan.
Add water.
Stir over low heat until mixture thickens and boils.  Remove from heat; add butter, vinegar, and horseradish.
Beat a little of hot mixture into egg yolks; then add yolk mixture into pan.
Cook slowly, stirring until sauce thickens slightly.  Serve.
Vegan (Kosher Pareve) "parmesan Cheese"


Ingredients:
Red Star nutritional yeast, miso, salt

Directions:
"Blend all ingredients well in a food processor."
Blueberry, Lavender & Lime Cocktails


Ingredients:
fresh blueberries, raw honey, lime juice, vodka, frozen blueberries

Directions:
Wash the blueberries thoroughly and add them to a food processor, along with the honey, lavender, coconut water and lime juice. Pulse or blend together until smooth.
Transfer the mixture to a jug and add the vodka. Mix well before serving.
When ready to serve, add the frozen blueberries.
Peanut Butter Bars I
Category: desserts
By Nancy

These peanut butter bars taste just like peanut butter cups.

Ingredients:
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 ½ cups semisweet chocolate chips
4 tablespoons peanut butter

Directions:
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal bowl over simmering water, or in a microwave-safe bowl in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Prep time: 25 mins
Total time: 1 hr 25 mins
Yields: 1 - 9x13 inch pan

Calories: 531.5
Fat: 36.6 g
Saturated fat: 16.5 g
Carbohydrates: 49.2 g
Sugars: 37.9 g
Dietary fiber: 3.2 g
Protein: 8.8 g
Cholesterol: 40.7 mg
Sodium: 319.7 mg
Bacon and Cream Cheese Stuffed Mushrooms


Ingredients:
cream cheese, bacon, onion, mushrooms, mushroom stems

Directions:
Preheat oven to 350°F.
Saute onion and mushroom stems in bacon fat until tender.
Drain off excess fat.
Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable.
Stuff each mushroom and bake for 10-15 minutes.
Finish under the broiler just until tops are golden.
Seafood-Stuffed Mirliton/Chayote


Ingredients:
mirlitons, onion, garlic cloves, celery, fresh parsley, butter, olive oil, chicken broth, shrimp, butter

Directions:
Steam or boil the mirlitons until the flesh is just tender -- try not to overcook or the shell will fall apart. (Seven minutes in the microwave, 10 minutes in salted boiling water on the stovetop.] Cool slightly and scoop out the flesh, leaving a 1/4-inch shell. Set the flesh aside.
Saute the onion, garlic, celery and parsley in the butter and olive oil over medium-low heat for about 20 minutes until very tender, adding chicken broth if the vegetables become dry and begin to stick. Add the squash and mash with a potato masher. Cook until squash liquid evaporates.
Stir in the shrimp and crabmeat and cook until most shrimp are pink, about 2 minutes. Add enough bread crumbs to absorb any liquid in the mixture. Fill the mirliton shells with the mixture. Sprinkle with additional crumbs and dot generously with butter.
Bake at 350 degrees for about 20 minutes until topping is crisp and golden.
Jenny's Cuban-Style Slow-Cooker Chicken Fricassee
Category: soups-stews-and-chili
By JECHLL

This is a typical Cuban dish. It's easy to make and quite tasty. This goes best over white rice and some fried plantains.

Ingredients:
1 large onion, chopped
6 cloves garlic, chopped
½  green bell pepper, chopped
8 small whole peeled potatoes
1 (8 ounce) can tomato sauce
½ cup dry white wine
½ tablespoon cumin
1 leaf fresh sage
salt and pepper to taste
2 pounds chicken leg quarters

Directions:
In a medium bowl, combine onion, garlic, bell pepper, and potatoes. Stir in tomato sauce and wine; season with cumin, sage leaf, and salt and pepper. Place chicken legs in slow cooker, and pour mixture over chicken. Cover, and cook on Low heat until juices run clear, about 6 to 8 hours.

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

Calories: 316.4
Fat: 14 g
Saturated fat: 3.9 g
Carbohydrates: 21 g
Sugars: 3 g
Dietary fiber: 2.9 g
Protein: 23.3 g
Cholesterol: 94.2 mg
Sodium: 264.1 mg
Radish Mint Salad


Ingredients:
radishes, fresh mint leaves, mint sauce, raw sugar

Directions:
Combine all ingredients in a bowl; mix until flavours are well combined.
Enjoy!
Zucchini Bread
Category: breakfast-and-brunch
By GAF55

Makes great gifts around holidays. You may substitute raisins for the chocolate if you wish.

Ingredients:
3 cups all-purpose flour
3  eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 cup semisweet chocolate chips
1 teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
½ cup sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Beat together eggs, sugar, and oil. Blend in the grated zucchini, and then the sour cream. Mix in the flour, baking powder, soda, and cinnamon. Stir in chocolate chips or raisins (see Cook's Note). Pour batter into prepared pans. Bake in preheated oven until a tester inserted in the center of each loaf comes out clean, about 80 minutes. Cool on wire rack.

Yields: 2 9x5-inch loaves

Calories: 256.9
Fat: 13.1 g
Saturated fat: 3.3 g
Carbohydrates: 33.7 g
Sugars: 20.7 g
Dietary fiber: 1 g
Protein: 3 g
Cholesterol: 25.4 mg
Sodium: 70.8 mg
Yummy Honey Mustard Dipping Sauce
Category: side-dish
By JILLENA

This is an awesome blend of mustard with a wonderful hint of honey.

Ingredients:
½ cup mayonnaise
2 tablespoons prepared yellow mustard
1 tablespoon Dijon mustard
2 tablespoons honey
½ tablespoon lemon juice

Directions:
Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

Prep time: 5 mins
Total time: 8 hrs 5 mins
Yields: 3 /4 cup

Calories: 159.3
Fat: 14.8 g
Saturated fat: 2.2 g
Carbohydrates: 7.3 g
Sugars: 6 g
Dietary fiber: 0.2 g
Protein: 0.4 g
Cholesterol: 7 mg
Sodium: 225.3 mg
Salsa & Cream Cheese Dip


Ingredients:
cream cheese, sour cream, salsa, chopped tomatoes, cilantro

Directions:
Soften cream cheese and mix well with sour cream, cheese and salsa. Make sure to drain the salsa if it has to much liquid.
Garnish with chopped tomato or cilantro.
Scalloped Potatoes and Onions


Ingredients:
potatoes, onion, butter, margarine, flour, chicken broth, mayonnaise, salt, pepper, parmesan cheese, bacon bits, garlic clove, thyme, cheddar cheese, paprika

Directions:
In a greased 2 1/2 quart baking dish, layer potatoes and onion.  (Layer ham also if you have decided to add it.]
In a saucepan, melt the butter; stir in flour until smooth.
Gradually add broth, mayo, parmesan, bacon bits, garlic, thyme, and 1/4 cup of the cheddar; cook and stir for 2 minutes or until thick and bubbly.
Pour over potatoes.
Sprinkle with paprika and rest of cheddar.
Cover and bake at 325 degrees for 2 hours or until tender.
Fluffy 7 Minute Frosting


Ingredients:
sugar, water, light corn syrup, salt, vanilla

Directions:
Combine sugar, water, egg whites, corn syrup, and salt in the top of a double boiler; blend.
Place over simmering water.
Using an electric mixer, beat the mixture constantly at high speed for 7 minutes or until the mixture triples in volume and holds firm peaks.
Remove from heat; beat in vanilla.
Spread on cooled 2 layer cake.
Basbousa - Semolina Cakes With Syrup


Ingredients:
sugar, water, honey, butter, sugar, eggs, vanilla extract, semolina, baking powder, baking soda

Directions:
Prepare syrup first.
Dissolve sugar inwater in a medium saucepan.
Add lemon juice and bring to a boil.
Once the syrup begins to boil, add in honey.
Reduce heat and allow to slowly boil for about 8-10 minutes.
Remove from heat and set aside.
Preheat oven to 350ºF.
Lightly grease and flour a 9x12 baking dish.
Cream together butter and sugar in a mixing bowl. Add eggs and vanilla.
In a separate bowl, combine semolina, baking powder, and baking soda.
Slowly add to butter and egg mixture.
Stir in milk.
Pour mixture into baking dish and smooth with spoon.
Take a butter knife and make diagonal lines from left to right and complete to make diamond shapes.
Place an almond in the center of each diamond.
Bake for 25 minutes.
Remove cake from oven and pour syrup over cake until no more can be absorbed.
Allow to cool for 20 minutes.
Serve immediately with a dollop of whipped cream.
Pizza Pops


Ingredients:
flour, salt, water, mozzarella cheese, salt, pepper, tomato paste, tomato sauce

Directions:
DOUGH:   Mix flour, oil and salt with enough warm water to make a stiff dough.  Let stand covered for 1/2 hour.
FILLING:  Combine ingredients.
To assemble:
Roll dough thin, and cut in circles.  Place a tablespoon of filling on each.  Fold over and seal the edges.
Bake in the oven, (350 to 10 mins] or deep fry til golden.
Lentil Soup With Watercress


Ingredients:
extra virgin olive oil, canola oil, shallot, celery rib, tomatoes, fresh oregano, dried oregano, no-salt-added chicken broth, vegetable broth, dried brown lentils, bulgur, watercress leaf, salt

Directions:
In a large saucepan, heat the oil over medium-high heat.  Add the shallot and celery and sauté until the vegetables are tender, about 4 minutes.  Add the tomato and oregano and cook for 3 minutes longer.  Add the broth and 1 cup water and bring to a boil.
Reduce the heat to medium-low and add the lentils.  Return to a simmer and cook for 5 minutes, then add the bulgur.  Simmer until the lentils are soft but still intact, about 10 minutes longer.  Add more broth if necessary, but the soup should be slightly thickened like a stew.
Remove from the heat and stir in the watercress.  Season with the salt and serve immediately.
Crunchy Cheese Sandwiches
Category: main-dish
By QuoVadis

This is one of my husband's favorite childhood recipes. Quick and healthy after school snack for kids.

Ingredients:
1 small onion, finely chopped
1 medium tomato, diced
1 stalk celery, chopped
1  green bell pepper, finely chopped
1 cup shredded Cheddar cheese
¼ teaspoon chili powder
¼ teaspoon salt
4 slices white bread

Directions:
Preheat your oven's broiler. In a medium bowl, stir together the onion, tomato, celery, bell pepper, cheese, chili powder and salt. Arrange slices of bread on a baking sheet or broiling pan. Top each one with 1/4 of the mixture, spreading out to the edges. Broil for 4 to 5 minutes, or until cheese melts. Watch closely to prevent burning. Serve immediately.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 open-faced sandwiches

Calories: 226.1
Fat: 12.4 g
Saturated fat: 7.5 g
Carbohydrates: 17.7 g
Sugars: 3.7 g
Dietary fiber: 2 g
Protein: 11.3 g
Cholesterol: 36.2 mg
Sodium: 542.5 mg
Homemade Turkey Breakfast Sausage
Category: meat-and-poultry
By cathy35

Homemade turkey sausage flavored with sage, marjoram, and a bit of red pepper with no preservatives. Freeze individually to store and cook throughout the week.

Ingredients:
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon red pepper flakes
¼ teaspoon dried marjoram
2 pounds ground turkey

Directions:
Mix sage, salt, black pepper, red pepper flakes, and marjoram together in a small bowl. Place turkey in a large bowl and mix the spice mixture into the turkey using your hands; form into patties. Cook patties in a large skillet over medium-high heat until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 20 patties

Calories: 134.9
Fat: 6.9 g
Saturated fat: 1.8 g
Carbohydrates: 0.3 g
Dietary fiber: 0.2 g
Protein: 18 g
Cholesterol: 67 mg
Sodium: 516.5 mg
Chocolatey Hot Cocoa for One


Ingredients:
sugar, milk, Kahlua, Grand Marnier, ground nutmeg, ground cinnamon, marshmallows

Directions:
In a small, heavy saucepan, stir together the cocoa and sugar, crushing any lumps.
First by approximately Tablespoons, and then in a slow steady stream, stir in the milk.
Heat over medium heat, stirring constantly and scraping the bottom of the pan, just until bubbles appear at the sides.
Remove from the heat and stir in the vanilla or liqueur.
Top with ground nutmeg or cinnamon, whipped cream or marshmallows.
Slow Cooker Corned Beef With Creamy Horseradish Sauce


Ingredients:
yellow onion, corned beef brisket, crushed red pepper flakes, chicken broth, Worcestershire sauce, sour cream, plain yogurt, fresh parsley

Directions:
1.  Place the onion slices in the bottom of a 5-6 quart slow cooker.  Rinse beef and place on top of onions, discarding spice packet.  Sprinkle with red pepper flakes.  Mix broth and Worcestershire sauce and pour over top.
2.  Cover and cook on low heat 8 to 9 hours.
3.  In a small bowl, mix sour cream or yogurt, horseradish, and parsley.  Serve with the beef and the onions.