xiaoxl/recipe_data huggingface dataset:
Funfetti® Donut Holes
Category: bread
By Ashley Baron Rodriguez

A favorite, classic cake flavor turned into a donut. Serve while warm.

Ingredients:
2 cups confectioners' sugar
¼ cup multicolored candy sprinkles
3 tablespoons whole milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 pinch salt
2 cups all-purpose flour
2 tablespoons brown sugar, or more to taste
1 ½ tablespoons baking powder
¾ teaspoon kosher salt
1 cup milk
1  egg
1 teaspoon vanilla extract
¼ cup unsalted butter, melted
¼ cup multicolored candy sprinkles
vegetable oil for frying

Directions:
Whisk confectioners' sugar, 1/4 cup sprinkles, 3 tablespoons milk, lemon juice, 1 teaspoon vanilla extract, and 1 pinch salt together in a bowl to make a smooth glaze. Whisk flour, brown sugar, baking powder, and 3/4 teaspoon salt together in a large bowl. Combine 1 cup milk, egg, and 1 teaspoon vanilla extract in a small bowl. Stir into the flour mixture. Add melted butter and 1/4 cup sprinkles; mix until a soft dough forms. Heat at least 2 inches of oil in a large pot to 350 degrees F (175 degrees C). Line a baking sheet or wire rack with paper towels. Scoop a few tablespoons of dough into the hot oil using a small ice cream scoop. Fry donut holes until golden brown, about 1 minute per side. Transfer donut holes to the paper towels using a slotted spoon; let drain and cool slightly. Repeat with remaining dough. Place a wire rack on a baking sheet. Dip one donut hole at a time into the glaze and place on the wire rack; allow excess glaze to drip off before serving.

Prep time: 25 mins
Cook time: 2 mins
Total time: 27 mins
Yields: 3 dozen

Calories: 106.5
Fat: 4.6 g
Saturated fat: 1.3 g
Carbohydrates: 15.2 g
Sugars: 9.6 g
Dietary fiber: 0.2 g
Protein: 1.2 g
Cholesterol: 9.1 mg
Sodium: 111 mg
Light Whole Wheat Pasta With Creamy White Cheese Sauce


Ingredients:
whole wheat pasta, skim milk, nonfat sour cream, whole wheat flour, salt, pepper, chicken, nutmeg, garlic

Directions:
Boil water then add noddles in, cooking until desired softness.
In the meantime, pour all the sauce ingredients into a sauce pan, heating at medium heat.
Mix until all ingredients are incorporated before allowing to simmer and thicken, stirring often until at desired thickness and cheese is melted and incorporated. Add more milk to simmer if you wish a thinner sauce. Add more cheese to taste if you prefer.
Drain pasta and pour sauce over pasta. Enjoy!
Spring Herb Popovers
Category: trusted-brands-recipes-and-tips
By Anonymous

These crispy, warm popovers with fresh herbs will be a delicious addition to your next meal.

Ingredients:
¼ cup LAND O LAKES® Butter with Olive Oil and Sea Salt, melted
1 ½ cups all-purpose flour
1 ½ cups milk, at room temperature
4 each LAND O LAKES® Eggs, at room temperature, lightly beaten
1 tablespoon chopped fresh chives
1 tablespoon finely chopped fresh dill weed
½ teaspoon salt
¼ tablespoon LAND O LAKES® Butter with Canola Oil

Directions:
Heat oven to 425 degrees F. Brush 12 popover cups with 1 tablespoon melted butter. Place pan in oven 5 minutes. Combine remaining 3 tablespoons butter, flour, milk, eggs, chives, dill and salt in bowl; mix well. Pour batter into preheated popover cups, filling about half full. Bake 25 minutes. (Do not open oven door during baking.) Remove from oven; poke top of each popover with sharp knife to release steam. Serve warm with Butter with Canola Oil, if desired.

Prep time: 10 mins
Total time: 40 mins
Yields: 12 popovers

Calories: 131.5
Fat: 6.4 g
Saturated fat: 3 g
Carbohydrates: 13.4 g
Sugars: 1.5 g
Dietary fiber: 0.4 g
Protein: 4.6 g
Cholesterol: 73 mg
Sodium: 165.5 mg
Sparkling Holiday Jam
Category: side-dish
By ARANDYGAIL

This Strawberry-Cranberry Jam is delightful. It looks beautiful in a jar with a ribbon in a Christmas basket.

Ingredients:
2 ½ quarts strawberries, coarsely chopped
1 (12 ounce) package fresh or frozen cranberries, coarsely chopped
2 (2 ounce) packages powdered fruit pectin
1 teaspoon margarine
5 pounds white sugar

Directions:
Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam. In a large saucepan, combine strawberries, cranberries, pectin, and margarine. Bring to a boil. Stir in sugar, and return to a boil. Cook for 1 minute; remove from heat. Quickly fill jars to within 1/2 inch from top. Wipe rims clean, and put on lids. Process in a boiling water bath for 5 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 12 - 8 ounce jars

Calories: 98.6
Fat: 0.1 g
Carbohydrates: 25.3 g
Sugars: 24.5 g
Dietary fiber: 0.5 g
Protein: 0.1 g
Sodium: 0.7 mg
Barbecued Meatballs


Ingredients:
ground beef, salt, evaporated milk, ketchup, green pepper, onion, brown sugar, Worcestershire sauce, vinegar

Directions:
Combine first four ingredients., Shape into meatballs., Place into greased 9"x9" pan., Combine next 6 ingredients in small sauce pan., Bring to a boil, turn down and simmer gently until peppers are tender., Pour over meatballs., Cover pan with foil and bake at 375 for 45 minutes., Serve meatballs with sauce spooned over them.
Shrimp Linguini


Ingredients:
butter, onion, celery, garlic cloves, green onion, green bell pepper, raw shrimp, flour, chicken broth, chicken bouillon cubes, salt, pepper, Tabasco sauce, parsley, linguine

Directions:
Chop vegetables fine and saute in butter 15 to 30 minutes.
Add shrimp and saute until pink.
Stir in flour and continue stirring for 3 minutes.
Add chicken broth and bouillon cubes; simmer 10 to 15 minutes.
Add salt, pepper, and Tabasco to taste.
Add parsley.
Serve over linguini.
Asparagus Quiche
Category: breakfast-and-brunch
By Michele O'Sullivan

A delectable combination of ingredients that result in a tasty quiche dish.

Ingredients:
1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
10 slices bacon
2 (8 inch) unbaked pie shells
1  egg white, lightly beaten
4  large eggs eggs
1 ½ cups half-and-half cream
¼ teaspoon ground nutmeg
salt and pepper to taste
2 cups shredded Swiss cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and  chopped asparagus into pie shells. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 2 - 8 inch quiche

Calories: 334.1
Fat: 26.3 g
Saturated fat: 10.2 g
Carbohydrates: 12.4 g
Sugars: 0.9 g
Dietary fiber: 0.9 g
Protein: 12.4 g
Cholesterol: 105.6 mg
Sodium: 383.1 mg
Authentic Thousand Island Dressing
Category: side-dish
By A Local 1000 Islander

Many variations of this recipe exist, but this version has been a favorite in Alexandria Bay, NY (the Heart of The Thousand Islands) for nearly 50 years.

Ingredients:
3  eggs
¼ cup Worcestershire sauce
1 tablespoon white sugar
¼ cup white vinegar
1 pinch ground cloves
1 quart mayonnaise
¾ cup sweet pickle relish
½ cup chopped black olives
½ cup diced red bell pepper

Directions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a medium bowl, whisk together the chopped eggs, Worcestershire sauce, sugar, vinegar, cloves, mayonnaise, relish, olives and red pepper until evenly blended.  Chill and serve spooned over fresh greens.  Store in the refrigerator.

Prep time: 20 mins
Total time: 20 mins
Yields: 1 quart

Calories: 436.4
Fat: 45.2 g
Saturated fat: 6.9 g
Carbohydrates: 8 g
Sugars: 5.4 g
Dietary fiber: 0.4 g
Protein: 1.8 g
Cholesterol: 55.8 mg
Sodium: 499.4 mg
Low Carb Taco Soup


Ingredients:
chicken breast, garlic cloves, chipotle chile in adobo, cumin, chili powder, paprika, salt, lemon juice, lime juice, chicken broth, fresh cilantro, cream cheese

Directions:
Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to a low cooker.
Cover and cook on low for 4 hours.
Remove chicken from pot and shred with two forks.
Add the cream cheese to the slow cooker and whisk constantly until the cream cheese is fully melted and incorporated.
Return chicken to the slow cooker and add the cilantro. Stir well to combine.
Serve immediately.
Bisquick Buttermilk Pie (Half Recipe)


Ingredients:
sugar, eggs, butter, Bisquick, buttermilk

Directions:
Mix all ingredients until smooth., Pour into a sprayed 13x9 pan., Bake at 350* until the top cracks and is golden brown., APPROX 70 minutes., Is best to monitor instead of relying on the time., It's not always done in the same amount of time for me., You want it to jiggle a bit and not be too dark brown on top., Enjoy.
Hoe Cake
Category: bread
By jbrink1

Hoe cake is a Southern bread that is cooked in an iron skillet, like cornbread.  This recipe stems back to my great-great grandmother.  My father has made this recipe for years, and it is always requested from his grandchildren.  A slice of hoe cake will warm your insides -- slathered with some homemade apple butter alongside of some butter beans, freshly sliced tomatoes and a good tall glass of sweet tea.  I promise your family will love this truly Southern recipe!

Ingredients:
1 ½ tablespoons shortening
2 cups self-rising flour
1 cup milk
2 pinches garlic salt

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease a well-seasoned cast iron skillet with the shortening, and place it in the oven as it heats. Whisk together the flour and milk in a bowl, to make a thick but still runny batter. Remove the hot greased skillet from the preheated oven, and quickly sprinkle a pinch of garlic salt over the bottom of the skillet. Immediately pour in the batter, and sprinkle the top with a pinch of garlic salt. Return the skillet to the oven, and bake in the preheated oven until the cake has risen and the top is golden brown, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 cake

Calories: 147.2
Fat: 3.3 g
Saturated fat: 1 g
Carbohydrates: 24.6 g
Sugars: 1.5 g
Dietary fiber: 0.8 g
Protein: 4.1 g
Cholesterol: 2.4 mg
Sodium: 491.8 mg
Keto Chicken Parmesan
Category: main-dish
By Texastoast_

A delicious keto-friendly chicken Parmesan. Enjoy a classic Italian dish, and keep your macros in check!

Ingredients:
1 (8 ounce) skinless, boneless chicken breast
1  egg
1 tablespoon heavy whipping cream
1 ½ ounces pork rinds, crushed
1 ounce grated Parmesan cheese
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon red pepper flakes  (Optional)
½ teaspoon ground black pepper
½ teaspoon Italian seasoning
½ cup jarred tomato sauce (such as Rao's®)
¼ cup shredded mozzarella cheese
1 tablespoon ghee (clarified butter)

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Slice chicken breast through the middle horizontally from one side to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Pound chicken flat until about 1/2-inch thick. Beat egg and cream together in a bowl. Combine crushed pork rinds, Parmesan cheese, salt, garlic powder, red pepper flakes, ground black pepper, and Italian seasoning in bowl; transfer breading to a plate. Dip chicken into egg mixture; coat completely. Press chicken into breading; thickly coat both sides. Heat a skillet over medium-high heat; add ghee. Place chicken in the pan; cook until no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful to keep breading in place. Transfer chicken to a baking sheet. Cover with tomato sauce; top with mozzarella cheese. Broil until cheese is bubbling and barely browned, about 2 minutes.

Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Yields: 2 servings

Calories: 441.5
Fat: 25.3 g
Saturated fat: 12.1 g
Carbohydrates: 5.8 g
Sugars: 3 g
Dietary fiber: 1.4 g
Protein: 46.5 g
Cholesterol: 216.8 mg
Sodium: 1604.7 mg
Breakfast Brownies


Ingredients:
Bisquick, sugar, skim milk, applesauce, egg

Directions:
Heat oven to 425 degrees. Grease a 9-inch square pan. Mix all ingredients except the cereal, then stir in the raisin bran.
Pour into the pan. Bake 10-15 minutes until set in center. Cut into squares.
Insanely Hot  South Indian Green Chili Chutney


Ingredients:
serrano chilies, cilantro, tamarind paste, lemon juice, salt, Urad Dal, mustard seeds

Directions:
Heat 1/2 tsp oil in a pan.
Add whole chilies and dry tamarind if using.
Saute until chilies and tamarind become slightly charred on outside.
Watch out or cover the pan'coz whole chilies may explode.
Place chilies, tamarind (or tamarind paste or lemon juice], cilantro and salt in a blender.
Blend with little water into a smooth paste.
Transfer to a bowl.
This chutney can be seasoned if desired.
For this, heat 1/2 tsp oil in a saucepan.
Add urad dal and mustard seeds.
Let them splutter and add them to the chutney.
Mix well.
The heat of this chutney can be reduced by mixing in some yogurt as required.
However, the chutney will become more like a sauce.
This thinned down chutney is wonderful as a marinade.
Jalapenos or Thai bird chilies can be used.
If using jalapenos, chop them into large chunks and saute them a little longer to soften their thick skins.
This chutney can be served with idlis or dosas.
Applesauce Spice Cupcakes


Ingredients:
butter, margarine, sugar, eggs, vanilla extract, flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, clove, applesauce

Directions:
Combine all ingredients in large mixing bowl., Mix well., Fill greased or paper-lined muffin cups 2/3 full., Bake at 350 degrees for 25 minutes or until cupcakes test done., Cool for 10 minutes before removing to a wire rack., Frost cooled cupcakes if desired., *This can also make this cake in a 15 x 10 inch baking pan and frost.
Raisin Oatmeal Bran Muffins


Ingredients:
whole wheat flour, all-purpose flour, all-purpose flour, Splenda sugar substitute, salt, baking powder, cinnamon, quick-cooking oatmeal, low-fat buttermilk, low-fat buttermilk, honey, currants, raisins, hot water

Directions:
Preheat oven to 400°F.
Sift flours, Splenda/Equal, baking powder, cinnamon and salt together mixing well; add in the bran and oatmeal.
In a second bowl, use a mixer to blend the buttermilk, apple juice concentrate, egg whites, honey about 2 minutes.
Pour dry ingredients into wet stirring until just moist; gently mix in golden raisins and hot (not boiling] water.
Spoon batter into muffin tins with cups or lightly sprayed with cooking spray.
Bake 20 minutes until just browned and firm.
My Sour Cherry Pie


Ingredients:
sour cherries, sugar, cornstarch, salt, pure vanilla extract, butter, egg, orange marmalade

Directions:
Preheat oven to 375 degrees.
Line 9" pie plate with one unbaked pie crust. Place in refrigerator while preparing filling.
Combine sugar, cornstarch, and salt in large bowl. Add cherries and spinkle vanilla over the top. Toss cherries and sugar mixture until fruit in well-coated. Pour cherrry mixture into prepared pie crust. Top cherries with bits of butter.
Place second unbaked pie crust on top of cherries, seal, trim, and flute edges. Brush entire crust with beaten egg.
Bake 1 hour and 30 minutes, Cover pie crust loosely with foil if begins to brown excessively. Remove from oven onto to rack to cool. Melt orange marmalade over low heat. Brush warm pie with melted marmalade and cool completely.
Homemade Taco Sauce


Ingredients:
onion, garlic clove, tomato puree, chili powder, cumin, oregano

Directions:
"Saute onion in a bit of olive oil. Add garlic and cook a few minutes more. Add tomato puree and spices. Cook 8-10 minutes. Add chicken stock and cook 10 minutes. Add salt and pepper to taste. To thicken sauce; mix 1 Tblsp. cornstarch with a little water to make a paste. Add to sauce for the last few minutes."
Crock Pot Beef Bourguignon


Ingredients:
bacon, beef round steak, onion, carrot, flour, beef broth, tomato paste, garlic cloves, thyme, whole bay leaf, fresh mushrooms, Burgundy wine

Directions:
Cook bacon in large skillet until crisp.
Remove from pan and drain.
Add beef cubes to the same pan and brown well.
Place browned beef cubes in crock pot.
Add onion slices and carrot slices to skillet.
Add tomato paste, thyme and minced garlic.
Season to taste with salt and pepper; stir in flour.
Add broth and mix well.
Add this mixture to the crock pot over the beef.
Add bay leaf and pearl onions.
Crumble cooked bacon and add to crock pot.
Cover and cook on LOW for 8-10 hours.
Saute mushrooms and add to crock pot with wine about 1 hour before serving.
Just the Way We Like It Chili


Ingredients:
olive oil, onions, garlic, lean ground beef, beef steak, diced tomatoes, dark beer, brewed coffee, tomato paste, beef broth, brown sugar, chili powder, cumin seed, dried oregano, ground cayenne pepper, ground coriander, salt, kidney beans, chili peppers

Directions:
Heat oil in large Dutch oven or other stewpot over medium heat.
Cook onions, garlic, ground beef and steak for ten minutes or until meat is well browned and the onions are tender.
Add the tomatoes, beer, coffee, tomato paste and broth.
Mix well.
Add brown sugar, chili powder, cumin, cocoa, oregano, cayenne, coriander, and salt.
Stir again.
Add two cans of beans and the chili peppers.
Reduce heat to low and simmer for 1 1/2 hours or until steak pieces are beginning to fall apart, uncovered.
This can be done in advance, or even the previous day.
Before serving, stir in the remaining can of beans.
Simmer for 30 minutes, and serve.
Extra-nice served with cornbread, and a dollop of sour cream and shredded cheddar on top.
Simple and Easy Stuffed Peppers
Category: main-dish
By CHEFDADDYO

These beefy and cheesy peppers are easy and delicious!

Ingredients:
1 ¼ pounds ground beef
3 cloves garlic, minced
1  onion, diced
1 (15.5 ounce) can diced tomatoes
1 cup shredded Cheddar cheese
1 ½ cups chicken broth
6  red bell peppers

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside. Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops. Bake in preheated oven 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 stuffed peppers

Calories: 312.4
Fat: 17.7 g
Saturated fat: 8.4 g
Carbohydrates: 13.8 g
Sugars: 8.3 g
Dietary fiber: 3.7 g
Protein: 22.8 g
Cholesterol: 77.1 mg
Sodium: 291.5 mg
Seasoned Prime Rib Roast


Ingredients:
olive oil, fresh garlic, seasoning salt

Directions:
Mix oil, onions & garlic together & let sit for one hour.
Also let rib roast stand at room temperature for one hour.
After sitting for one hour, rub roast well with oil, onion& garlic mix.
Again let stand for one hour.
Preheat oven to 325°F.
Sprinkle roast all over with seasoning salt, then place roast fat side up in roasting pan.
Insert a meat thermometer into center of the roast without touching the bone.
Roast until thermometer reads 140°F for rare (about 2 to 2 3/4 hours]; 155°F for medium rare (2 1/4 to 3 1/4 hours].
Tent roast with foil for 15 minutes.
Temperature will rise about 5 degrees while tented.
Slice to desired thickness & serve.
Bacon Jack Chicken Sandwich
Category: meat-and-poultry
By LMANGONE

These quick chicken sandwiches are great on the grill! Serve with your favorite toppings and condiments.

Ingredients:
8 slices bacon
4  skinless, boneless chicken breast halves
2 teaspoons poultry seasoning
4 slices pepperjack cheese
4  hamburger buns, split
4  leaves of lettuce
4 slices tomato
½ cup thinly sliced onions
12 slices dill pickle

Directions:
Preheat a grill for medium heat. While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels. Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese. Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 sandwiches

Calories: 482
Fat: 21.9 g
Saturated fat: 8.9 g
Carbohydrates: 27 g
Sugars: 1.9 g
Dietary fiber: 2.2 g
Protein: 41.7 g
Cholesterol: 117.7 mg
Sodium: 1166.1 mg
Gvc Cocktail Using Ginger Wine.


Ingredients:
ginger wine, vodka, Cointreau liqueur, fresh lime juice

Directions:
Shake all and strain into chilled cocktail glass., Garnish with lime wheel., Serve very cold.
Tangy Barbecued Pork Chops


Ingredients:
onion, water, cider vinegar, sugar, prepared mustard, lemon slice, salt, pepper, red pepper flakes, ketchup, Worcestershire sauce, liquid smoke, canola oil

Directions:
In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in the ketchup, Worcestershire sauce and Liquid Smoke; heat through. Discard lemon.
In a large skillet, brown pork chops in oil in batches. Transfer to a 13x9 inch baking dish coated with cooking spray. Pour sauce over chops.
Cover and bake at 350 degrees for 30 minutes or until a meat thermometer reads 160 degrees.
Easy Chocolate Raspberry Cheesecake


Ingredients:
graham cracker crust, cream cheese, sweetened condensed milk, egg, lemon juice, vanilla extract, fresh raspberries, frozen raspberries

Directions:
Preheat oven to 350F degrees.
With mixer, beat cream cheese until fluffy, gradually beat in sweetened condensed milk until smooth.
Add egg, lemon juice and vanilla, mix well.
Arrange raspberries on bottom of crust.
Slowly pour cheese mixture over fruit.
Bake 30-35 minutes until center is almost set, cool.
Top cheesecake with chocolate glaze (follows] and chill.
Glaze-----------.
In a small saucepan over low heat, melt 2 oz of semi-sweet baking chocolate with 1/4 cup whipping cream.
Cook and stir until thickened and smooth, remove from heat.
Pork and Cabbage Stew


Ingredients:
flour, celery seeds, olive oil, paprika, onion, cabbage, tomato puree, white wine vinegar, cold water, salt, sour cream

Directions:
Place flour in medium bowl, add celery seed, then place pork in bowl and mix until meat is throughly covered with flour.
Heat olive oil in skillet, add pork and sautee, shaking time to time until pork is lightly browned about 10 minutes.
Add paprika and sliced onions.  Toss a few more minutes, then add cabbage, tomato puree, vinegar and water.
Season with salt.
Simmer on low heat for about 1 1/2 hours or until meat is done.
Add a dollop of sour cream on each -- and enjoy!