xiaoxl/recipe_data huggingface dataset:
Tunisia: Egg Loaf With Artichokes (Tajine D’Artichauts Tun


Ingredients:
eggs, ground beef, parsley, onion, garlic cloves, salt, pepper, artichoke hearts, gruyere cheese

Directions:
"Directions	 In bowl, mix together eggs, meat, parsley, onion, garlic, salt and pepper. Pour into a well oiled loaf pan. Arrange artichokes equally spaced in the meat mixture, pushing them down into the mix. Sprinkle with cheese. Bake in 350 degree oven for 30 minutes."
Sausage Gnocchi


Ingredients:
sausages, olive oil, fresh rosemary, red wine, chopped tomatoes, tomato puree, broccoli

Directions:
Squeeze the sausage meat out of the skins into the casserole pan with the rosemary leaves (discard the sausage skins]. Break the meat apart, stirring regularly.
Pour the wine into the sausage pan and deglaze the pan.
Add chopped tomatoes, tomato puree and broccoli florets, stir and simmer for 10 minutes over low heat until the broccoli is cooked al dente.
Meanwhile, cook gnocchi according to package directions. Drain. Add the gnocchi to the sausage and broccoli sauce, toss to cover.
Serve accompanied with green salad.
Apple Cinnamon Pecan Cake


Ingredients:
all-purpose flour, baking powder, ground cinnamon, ground nutmeg, granulated sugar, butter, eggs, vanilla extract, baking apples, pecans, powdered sugar

Directions:
Preheat oven to 350°F.
Grease 13 x 9-inch baking pan.
Combine flour, baking powder, cinnamon and nutmeg in medium bowl.
Beat granulated sugar and butter in large mixer bowl until creamy.
Beat in eggs and vanilla extract until smooth. Alternately beat in flour mixture and evaporated milk.
Stir in apples and nuts.
Spread batter into prepared baking pan.
Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes.
Cut into squares and sprinkle with powdered sugar before serving.
Breakfast Muffins
Category: bread
By Carol Yarde

Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter's favorite--chocolate chips.

Ingredients:
1 ¾ cups all-purpose flour
⅓ cup white sugar
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup milk
1  egg, lightly beaten
⅓ cup butter, melted
1 cup fresh blueberries

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups. Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 standard muffins

Calories: 154
Fat: 6 g
Saturated fat: 3.6 g
Carbohydrates: 22.2 g
Sugars: 7.6 g
Dietary fiber: 0.8 g
Protein: 3.1 g
Cholesterol: 30.3 mg
Sodium: 247.4 mg
And the Winner is Beets


Ingredients:
beets, granulated sugar, white vinegar, water, broth, salt

Directions:
Scrub beets, leaving root end& about 1/2 inch of the stem. Rinse in clean water several times to make sure that all garden dirt has been removed.
In a large pot of boiling, salted water, cook beets just until tender (about 20 minutes].
Drain, reserving 1 cup of the cooking liquid.
Refresh beets under cold water, slip off skins& snip off any root end remains.
Slice beets& set aside.
Meanwhile, in a very large stainless steel or enamel pot, stir together sugar, vinegar, water, reserved cooking liquid& salt.
Tie pickling spice& chilies in a double thickness of cheesecloth& add to pan.
Heat almost to boiling, stirring often until sugar is dissolved.
Add beets, return to boil& boil for 5 minutes, stirring often to distribute the spice flavour.
Remove spice bag.
Pack beets into sterilized canning jars to within 3/4 inch of rim.
Pour in boiling pickling liquid, leaving 1/2 inch of headspace.
Insert a chop stick or long narrow plastic spatula along the sides of the jars to release any air bubbles; add more liquid, if necessary, to re-establish the head space.
Seal with prepared lids& transfer to a boiling water bath.
Pour in enough hot water to come 2 inches above the jars.
Cover, bring to a boil& boil for 30 minutes.
Transfer to a rack to cool.
Check seals, wipe jars, label& store in a cool, dry place.
Sour Cream Cornbread
Category: bread
By Emily Hughes

Easy cornbread recipe that you can make to go with your chili, BBQ sandwich, beans, and many other meals!

Ingredients:
2 cups cornmeal
2 cups all-purpose flour
1 ⅓ cups white sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
1 cup butter, melted
4  eggs

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish. Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 9x13-inch pan

Calories: 357.7
Fat: 19.5 g
Saturated fat: 11.5 g
Carbohydrates: 41.6 g
Sugars: 16.9 g
Dietary fiber: 1.5 g
Protein: 5.5 g
Cholesterol: 89.7 mg
Sodium: 344.1 mg
Grandmaw Cain's Beef Tips and Rice
Category: everyday-cooking
By Dawn R

This is one of my family's favorite meals. I got this recipe from my Grandmother. I love to serve this with a side of green beans. Great the next day and reheats or freezes well. Great on those rainy days.

Ingredients:
3 tablespoons butter
3 tablespoons olive oil
2 pounds beef stew meat
¼ cup all-purpose flour
5 cups water
2 (6 ounce) packages long grain and wild rice mix
1 (8 ounce) package sliced mushrooms

Directions:
Melt butter with olive oil in a large heavy pot or Dutch oven over medium heat. Place flour in a shallow bowl and dredge the beef tips in the flour. Brown the beef in the hot butter and oil, stirring often, about 15 minutes. Pour water into the pot and scrape to dissolve browned food bits from the bottom of the pot. Stir in the flavor packets from the rice mix and dissolve; mix in the rice and mushrooms. Bring the mixture to a simmer and reduce heat to medium-low; simmer until beef is tender and the rice has absorbed the liquid, 20 to 30 more minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 8 servings

Calories: 584.2
Fat: 32.2 g
Saturated fat: 12.3 g
Carbohydrates: 36.7 g
Sugars: 1.8 g
Dietary fiber: 1 g
Protein: 35.2 g
Cholesterol: 110.1 mg
Sodium: 731.6 mg
Double Fudge Brownie Chunks


Ingredients:
unsalted butter, all-purpose flour, salt, walnuts, eggs, granulated sugar, vanilla extract, unsalted butter, low-fat milk, confectioners' sugar, vanilla extract

Directions:
To make the brownies, preheat oven to 325°F and butter a 15-1/2 x 10-1/2 x 2-inch baking pan.
In a small saucepan, melt the butter and chocolate over low heat; cool.
Onto a piece of waxed paper, sift the flour and salt, then toss with the nuts.
In a large bowl, with a mixer at high speed, beat the eggs just until foamy.
Add the sugar, then the cooled chocolate mixture and vanilla, and beat just until blended.
Stir in the flour mixture just until it disappears, then spoon into the prepared pan.
Bake for 35 minutes, or just until set and a toothpick inserted in the center comes out almost clean.
Let cool completely in the pan before frosting.
To make the frosting, heat the chocolate, butter, and 1/3 cup of milk in a small saucepan over low heat until chocolate melts, stirring frequently.
Cool to lukewarm, then pour into a medium bowl.
Stir in sugar and vanilla.
Using a mixer, beat at high speed for about 10 minutes, or until thick enough to spread.  If frosting is too thick to your liking, you can add between 1-3 tablespoons more milk and beat again to desired consistancy.  Frost completely cooled brownies in pan.
Refrigerate until ready to serve, then cut into 1-inch chunks and remove from pan.
Lemon Drenched Lemon Cake


Ingredients:
all-purpose flour, baking powder, salt, sugar, vanilla beans, pure vanilla extract, eggs, heavy cream, lemons, zest of, unsalted butter, water, sugar

Directions:
Making the cakes: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8 1/2-4 1/2-inch loaf pans, dust the insides with flour and tap out the excess. Even if the pans are nonstick, it’s a good idea to butter and flour them. Place the pans on an insulated baking sheet or on two regular sheets stacked one on top of the other.
Sift together the flour, baking powder and salt.
Put the sugar and the lemon zest in a large bowl, working with your fingers, rub them together until the sugar is moist and thoroughly imbued with the fragrance of lemon. Add the vanilla bean seeds and work them into the sugar. If you are using vanilla extract, add it later, after you have added the eggs.
Add the eggs and whisk them into the sugar, beating until they are thoroughly incorporated. Whisk in the extract (if using], then whisk in the cream. Continuing with the whisk, or switching to a large rubber spatula, gently stir in the dry ingredients in 3 or 4 additions; the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions. Pour the batter into the pans, smoothing with a rubber spatula.
Bake for 55 to 60 minutes, or until a knife inserted into the center of the cakes comes out clean. As soon as the cake goes into the oven, make the syrup. After about 30 minutes in the oven, check the cakes for color- if they are browning too quickly, cover them lightly with foil tents.
Making the syrup: Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil Remove the pan from heat and stir in the lemon juice. Pour the syrup into a heatproof bowl and let cool.
When the cakes test done, transfer them to a wire rack to cool for 5 minutes before unmolding them and turning them right side up on the rack. Place the rack over a baking sheet lined with wax paper and, using a thin skewer, cake tester or thin-bladed sharp knife, poke holes all over the cakes. Brush the cakes all over with the syrup, working slowly so that the cakes sop it up. Leave the cakes on the rack to cool to room temperature.
Lemon Dill Rice


Ingredients:
long grain rice, onion, extra virgin olive oil, dried dill, lemon, zest of, salt, fresh ground pepper, water

Directions:
Heat the olive oil in a saucepan.
Saute the chopped onion for 1 minute.
Add rice and "parch" over low heat, by stirring until the rice turns white again. Do not let the rice brown.
Add the rest to the ingredients and bring to boil.
Lower heat and cover with a tight fitting lid.  Cook until all of the liquid is absorbed.
Fluff well with a fork, replace the lid and let sit for 5 minutes.
Note: The rice turn translucent when mixed with the oil. Sauteing the rice greatly reduces foaming during cooking.
Chicken Hominy Soup


Ingredients:
chicken, garlic cloves, chicken broth, dried oregano, salt, red chili powder, hominy

Directions:
Brown chicken in oil in a pot.
Remove chicken with a slotted spoon and keep warm.
Heat the pot to medium and add onion and garlic and sauté till the onion softens.
Add chicken, chicken broth, oregano, salt and chili powder to pot.
Reduce heat to low cover and cook for 90 minutes.
Add hominy cook 15 more minutes.
This is the time to check the seasonings and adjust to taste.
Ladle into soup bowls garnish with onion, cilantro,lime, cheese (get creative].
Warm tortillas on the side always please the belly.
Almond-Vanilla Pudding


Ingredients:
cornstarch, vanilla

Directions:
Mix a little of the milk with the cornstarch to form a paste.
Heat the rest of the milk gently to a simmer, then add in the cornstarch paste, agave and vanilla.
Stir until thickened and serve with fruit.
Shrimp Scampi (My Way)


Ingredients:
raw shrimp, butter, olive oil, garlic, onion, red pepper flakes, white wine, lemon rind, pasta, water

Directions:
Start pasta water.
In a large sauté pan melt butter & olive oil (low - medium heat].
Start by adding the onions when they have some color (5 minutes or so].
By this time the water should be almost ready.
Add garlic and red pepper flakes to the onion, sauté for about a minute or 2. Stir not to burn. (burnt garlic YUCK must start over if you do this].
Add pasta to the water and salt as you would.
To the sauté pan add shrimp(if using clams and mussels you need to hold tight for a few].
Cook the shrimp for about 3 minutes.
Flip the shrimp.
Keep an eye on the pasta cook till a'dente (don't forget to save some water].
Add the lemon rind, juice and wine.
Cook about 4 more minutes or until done.
Add pasta water to thin sauce to how thin you like.
Dump drained pasta in a big bowl (this is for the shrimp and the clams or mussels].
When the shrimp is done, dump all over the pasta.
Serve YUMMMY.
O.K. now if you are using the clams and mussels don't add the shrimp. Just skip the whole shrimp thing. After the garlic softens add the lemon rind and lemon juice and wine and pasta water, bring to a boil. Add the clams and or mussels, cover and steam till they open. Throw any unopened ones. Dump all over pasta.
Enjoy!
2 for the price of 1 not bad, LOL.
Paradise Pear Jam


Ingredients:
orange, lemon, pears, maraschino cherry, crushed pineapple, sugar

Directions:
Remove rinds from orange and lemon in quarters; discard about half the white part of rinds.
(scrape off with a spoon] Slice rinds thinly.
Chop orange and lemon, and discard seeds.
Peel, core and grind pears.
Combine all the fruits, including cherries and pineapple and its juice.
Measure 4 1/2 cups of fruit into a large pan.
Stir pectin into fruit.
Place over high heat, stirring until mixture comes to a hard boil.
At once stir in sugar.
Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove from heat and skim.
Stir and skim for 5 minutes to cool slightly, and prevent floating fruit.
Ladle quickly into jars.
Seal.
Yia Yia's Tzatziki Sauce
Category: side-dish
By JessNeo

Straight from Greece! This recipe has been in my family for years - my Auntie showed me how to make it this Greek Easter - great with raw red peppers and pita chips.

Ingredients:
2  English cucumbers
2  (16 ounce) containers sour cream
1 (16 ounce) container Greek yogurt
2 tablespoons minced garlic
1 tablespoon extra virgin olive oil

Directions:
Peel cucumbers and grate into a colander.  Squeeze out excess water. Mix together sour cream, yogurt, garlic, and olive oil in a large bowl.  Stir in cucumbers.  Chill at least 30 minutes and up to 2 hours before serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 25 servings

Calories: 107.2
Fat: 10 g
Saturated fat: 5.7 g
Carbohydrates: 2.5 g
Sugars: 0.8 g
Protein: 2.3 g
Cholesterol: 20.1 mg
Sodium: 31.2 mg
Superfood Bar
Category: appetizers-and-snacks
By my2peaches

A delicious homemade superfood snack. Store in an airtight container for 4 days at room temperature or for 2 weeks in the refrigerator.

Ingredients:
1 cup raw buckwheat
1 cup hemp seed hearts
1 cup slivered almonds
1 cup unsweetened coconut flakes
½ cup chia seeds
½ cup cacao nibs
1 ½ cups almond butter
1 cup white sugar
½ cup honey
salt to taste
1 (12 ounce) bag dark chocolate chips (such as Ghiradelli®)
1 tablespoon almond butter, divided

Directions:
Line a 9x13-inch baking pan with parchment paper. Combine buckwheat, hemp seed hearts, almonds, coconut flakes, chia seeds, and cacao nibs in a large bowl. Mix 1 1/2 cup almond butter, sugar, honey, and salt together in a large saucepan over low heat. Cook, stirring frequently, until sugar dissolves, about 5 minutes. Pour in buckwheat mixture; stir until completely coated. Press mixture into the prepared pan. Place chocolate chips and 1 tablespoon almond butter in a small saucepan over low heat; stir until melted, about 5 minutes. Spread melted chocolate over the mixture in the pan with a spatula. Refrigerate until firm, about 1 hour. Cut into bars.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 24 bars

Calories: 378
Fat: 24.1 g
Saturated fat: 6.4 g
Carbohydrates: 37.9 g
Sugars: 15.8 g
Dietary fiber: 5.2 g
Protein: 8.3 g
Sodium: 90.3 mg
Capellini and Shrimp Alla Rosa


Ingredients:
butter, onion, garlic cloves, dried red pepper flakes, salt, diced tomatoes, heavy cream, medium shrimp, fresh basil, angel hair pasta

Directions:
In a large saucepan, melt 3 tablespoons of the butter over moderately low heat.  Add the onion, garlic, red pepper flakes and salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the tomatoes and bring to a boil. Reduce the heat and simmer, partially covered, until thick, about 45 minutes.  Stir occasionally during cooking.
During the last 10 minutes of cooking, put a large pot of water on the stove and bring to a boil, getting ready for the pasta.
Mash the tomatoes with a potato masher until all large pieces are broken up. (Original recipe says to run through a food mill, but I don't think it's necessary]
Add the heavy cream and bring the sauce to a boil over moderate heat.
Add the shrimp and basil and cook just until the shrimp are pink, about 4 minutes.
Add salt to the pot of boiling water, then add the pasta.  Cook until the pasta is just done, about 3 minutes. Drain.
Toss the pasta with the remaining 1 tablespoon butter.
The original recipe says to serve the pasta topped with the sauce, but we like to just mix it all together in the pot and serve already coated.
You can pass freshly grated parmesan at the table, if desired.
Spinach-Cheese Bread Rolls


Ingredients:
frozen chopped spinach, feta cheese, monterey jack cheese, green onions, dill weed, garlic powder, black pepper

Directions:
Spray 15 muffin tins with nonstick cooking spray.
Roll out prepared dough on a very lightly floured surface into a 15x9-inch rectangle (if the dough is difficult to handle, cover with a clean towel and let rest for 5-8 minutes].
Position your dough so the long edge runs parallel to the edge of your work surface.
In a bowl combine the spinach, both cheeses, green onions, dill weed, garlic powder and black pepper; combine well.
Sprinkle the spinach mixture evenly over the dough to within 1-inch of the long edges.
Starting at the long edge roll up tightly.
Pinch the long seam closed with fingers.
Using a serrated knife cut the rolls into 1-inch slices.
Place each roll into a muffin cup.
Cover with a clean tea towel, and let rise in a warm place for about 30-35 minutes, or until the rolls are slightly puffy.
Set oven to 375 degrees.
Bake for about 25 minutes or until golden brown.
Delicious!
Veggie Medley Frittata


Ingredients:
vegetarian bacon, broccoli, white button mushrooms, green onions, green bell pepper, butter, margarine, eggs, water, oregano, black pepper, garlic powder, onion powder, parmesan cheese, chopped tomato, diced green chilies, sour cream

Directions:
1. Prepare MSF bacon strips as per pkg. directions and then crumble or cut into pieces.
In  large skillet, saute broccoli, mushrooms, green onions and bell pepper in butter until tender. Set aside.
In a mixing bowl, beat together eggs, water, oregano, pepper, garlic powder, onion powder until foamy.
Stir in MSF prepared bacon strips, cheese, tomatoes, broccoli mixture and green chilies.
Pour into a greased shallow baking dish (1 1/2 qt].
Bake at 350 degrees 25-30 minutes or untl knife inserted in center comes out clean.
Watch closely and if it starts to get too brown cover loosely with foil.
Let stand 5-10 minutes before cutting and plating.
Serve topped with sour cream.
Healing Cabbage Soup
Category: soups-stews-and-chili
By JGCASE

My body craves this soup whenever I have a cold, but it's good anytime. Due to the garlic, however, it might be a good idea to be sure that everyone around you eats it, too!

Ingredients:
3 tablespoons olive oil
½  onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon granules
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
½ head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

Directions:
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes. Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

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

Calories: 82.1
Fat: 5.2 g
Saturated fat: 0.7 g
Carbohydrates: 8.6 g
Sugars: 5.6 g
Dietary fiber: 2.4 g
Protein: 1.5 g
Sodium: 435.9 mg
Smoked Mackerel and Cream Cheese Dip


Ingredients:
cream cheese, lemon juice, black pepper

Directions:
Flake the fish into a bowl, mash in the cream cheese, add a good squeeze of lemon and plenty of black pepper.
Refrigerate until ready to serve.
Bloody Lovely!
Tomato-Garlic Shrimp over Creamy Corn and Maple Sticky Bread


Ingredients:
fresh corn, onion, tomatoes, olive oil, kosher salt, pepper, sour cream, queso fresco, jumbo shrimp, herb seasoning mix, butter, baguette, unsalted butter, maple syrup

Directions:
Slice corn from cobs (3 cups].
Chop onion and tomatoes.
Preheat large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon oil in pan, then add onions, salt, and pepper; cook and stir 2-3 minutes or until tender. Stir in corn; cook 2-3 minutes or until corn is tender.
Transfer mixture to food processor (or blender]; add sour cream and cheese, then blend until smooth.
Heat same pan on medium-high 1-2 minutes. Place remaining 2 tablespoons oil in pan, then add shrimp and garlic/herb seasoning; cook and stir 3-4 minutes or just until shrimp turn pink and opaque.
Remove pan from heat; stir in butter until melted. Serve shrimp over creamy corn; top with tomatoes. Serve.
Nutritional Information: CALORIES (per 1/4 recipe] 420kcal; FAT 26g; CHOL 225mg; SODIUM 1190mg; CARB 21g; FIBER 3g; PROTEIN 27g; VIT A 30%; VIT C 25%; CALC 25%; IRON 8%.
Maple Sticky Bread:
Coat baking sheet with spray.
Cut eight (1/2-inch-thick] slices from bread.
Preheat large nonstick sauté pan on medium 1-2 minutes. Place butter in pan to melt. Add syrup and bring to a simmer.
Add bread, turning immediately to coat both sides; cook 3-4 minutes on each side or until bread is browned (bread will be sticky; syrup will be absorbed]. Transfer bread to baking sheet.
Cut brie into 8 thin, bite-size slices. Arrange cheese slices on bread; let stand 2-3 minutes to harden. Serve.
Nutritional Information: CALORIES (per 1/4 recipe] 330kcal; FAT 14g; CHOL 45mg; SODIUM 340mg; CARB 42g; FIBER 1g; PROTEIN 8g; VIT A 6%; VIT C 0%; CALC 10%; IRON 6%.
Filet Mit Äpfeln (Austria)


Ingredients:
beef tenderloin steaks, potato, butter, mushrooms, granny smith apples

Directions:
Rub salt and pepper into both sides of the steaks. Keep them at room temperature for about an hour.
Peel the potatoes and boil them in salted water for about 12 minutes. When they are soft, take them out and put them through a potato ricer.
Mix the potatoes with the egg yolks, horseradish, and a little salt and pepper. Shape them into cakes that are roughly the same size as your steaks.
Place the potato cakes on a greased cookie sheet and bake them in a 375 degree oven for about 10 minutes, or until the tops turn a nice golden color. Flip them over and repeat with the other side. Remove from the oven and keep warm.
Light your broiler and cook the steaks, turning once, until they reach an internal temperature of about 135 degrees (remember that the temperature will continue to rise by about 10 to 12 degrees after you take them out of the oven, which will give you a medium-rare steak].
While your steaks are cooking, slice the apples and saute them with the mushrooms in melted butter.
When the meat has rested for about 10 minutes, assemble the dish. Start by placing a potato cake on the plate, then cover with sliced apple. Put the steak on top and top with the mushrooms.