xiaoxl/recipe_data huggingface dataset:
Slow Cooker Pepper Beef


Ingredients:
canola oil, beef tenderloin steaks, sea salt, black pepper, bell peppers, tomatoes, garlic cloves, ginger, brown sugar, hoisin sauce, Worcestershire sauce, low sodium soy sauce, low sodium beef broth, cornstarch, cooked rice, green onions, sesame seeds

Directions:
In a skillet over medium heat, add oil. When hot, place beef cubes and sear until just brown, season with salt and freshly ground black pepper. Transfer beef and its juices to the crock pot and then add onions, pepper, tomatoes, garlic, ginger, sugar, hoisin, Worcestershire sauce, soy sauce, chili oil and beef stock; stir to combine.
Cook on “Low” for 7 hours or “High” for 3:30 hours. To thicken the sauce, add cornstarch mixture. Serve over a bed of rice, add some chopped chives and sprinkle with sesame seeds.
Deer Poppers
Category: appetizers-and-snacks
By DJ8BUD

I recently took these to a Halloween party and they did not make it to the barn where the party was at! I bet 15 people asked me for the recipe. If you don't like the gamey taste of deer meat this recipe is for you!! These make great appetizers. Even people who don't like deer meat liked these!

Ingredients:
1 pound venison steaks, cubed
½ teaspoon Greek seasoning, or to taste
¼ teaspoon steak seasoning, or to taste
1 (16 ounce) bottle Italian salad dressing
½ cup jalapeno pepper slices
10 slices bacon, cut in half
toothpicks, soaked in water

Directions:
Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight. Preheat the grill for medium heat.  Drain the marinade from the meat, and discard the marinade. Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon. Secure with a soaked toothpick. Repeat with remaining meat. Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!

Cook time: 30 mins
Total time: 30 mins
Yields: 20 appetizers

Calories: 307.8
Fat: 26.3 g
Saturated fat: 6.6 g
Carbohydrates: 5.1 g
Sugars: 3.8 g
Dietary fiber: 0.1 g
Protein: 12.7 g
Cholesterol: 53.3 mg
Sodium: 1029 mg
Sara's White Sangria


Ingredients:
white wine, Cointreau liqueur, brandy, soda water

Directions:
Mix all ingredients together in a large jug., Chill, and serve over ice.
Grilled Cheese With Caramelized Onions


Ingredients:
olive oil, onions, butter, aged cheddar cheese, Creamy Tomato Soup, cheese

Directions:
Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate.
Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.
Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.
Serve with Creamy Tomato Soup.
Glazed Pork Chops and Apples


Ingredients:
boneless pork chops, brown mustard, brown sugar, fresh rosemary needles, green apples, red apples

Directions:
Heat 2 tablespoon oil in nonstick skillet over medium-high heat.
Cook pork chops for 5 minutes or until browned on both sides.
Add remaining ingredients.
Bring to a full boil and reduce heat to medium.
Simmer, uncovered, for 8 to 10 minutes or until pork is no longer pink in center and sauce thickens slightly, stirring occasionally.
Season with salt and pepper and serve.
Ultimate Patty Melts - Rachael Ray


Ingredients:
extra virgin olive oil, onion, Worcestershire sauce, salt, ground black pepper, butter, Dijon mustard, swiss cheese, bacon, tomatoes

Directions:
Place a medium skillet over medium-high heat with about 1 tablespoon olive oil.
Add the onion to the pan and cook until tender, 4-5 minutes.
Remove to a large mixing bowl and wipe the pan clean.
When the onions have cooled slightly, place the pan back over medium-high heat with about 2 tablespoons olive oil.
To the mixing bowl with the onions, add the sirloin, Worcestershire, some salt and pepper and mix thoroughly to combine.
Divide the meat into 4 portions and shape into 4 thin burgers.
Add the patties to the hot pan and cook until golden brown and cooked through, about 4 minutes per side.
While the burgers are cooking, butter up one side of each slice of bread then flip them over and spread mustard on each.
When the burgers have finished cooking, make stacks by laying down the slices of white bread, butter side-down, and top them with a slice of cheese, a patty, another slice of cheese, 2 slices of bacon and tomato and another slice of bread (butter side-up].
Wipe out the pan that the burgers were cooked in and return it over medium heat.
Add the stacks to the pan and cook until the bread is toasted golden brown and the cheese has melted, 2-3 minutes per side.
High Altitude Peanut Butter Cookies


Ingredients:
butter, margarine, granulated sugar, light brown sugar, creamy peanut butter, egg, vanilla, all-purpose flour, baking powder, baking soda, salt, shortening

Directions:
Preheat oven to 375 degrees. Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Beat in peanut butter, egg, and vanilla. Gradually stir in combined flour, baking powder, baking soda and salt; mix well.
Roll heaping teaspoons of dough into 1-1/2-inch balls. Place balls 2 inches apart on cookie sheet. (If dough is too soft to roll into balls, refrigerate for 30 minutes.] Dip fork into sugar; press crisscross indentation on each ball, flattening only slightly. Bake 11 to 12 minutes. Let cookies stand on cookie sheets for 2 minutes. Remove cookies to wire rack; cool completely.
Melt semisweet chocolate with 1-1/2 teaspoons shortening in top of double boiler over hot, not boiling, water. Place melted chocolate in baggie and snip bottom corner to create a small opening. Squeeze slowly to decorate cookies with a dragonfly design or create your own design.
Makes: about 2 to 2-1/2 dozen cookies.
Twenty-Four Hour Salad
Category: salad
By Jane

A layered green salad with green peas, celery, bell peppers, Cheddar cheese and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts and seeded cucumbers.

Ingredients:
6 cups shredded iceberg lettuce
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onions
½ cup frozen green peas, thawed and drained
1 ½ cups mayonnaise
2 tablespoons white sugar
2 cups shredded Cheddar cheese
1 (3 ounce) can bacon bits

Directions:
In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad. Cover bowl, and refrigerate for 24 hours before serving.

Prep time: 20 mins
Total time: 1 day
Yields: 6 servings

Calories: 639.6
Fat: 59.3 g
Saturated fat: 15.5 g
Carbohydrates: 11.9 g
Sugars: 7.7 g
Dietary fiber: 1.7 g
Protein: 17.3 g
Cholesterol: 70.4 mg
Sodium: 1014.8 mg
Honey Raisin Bran Muffins


Ingredients:
milk, white vinegar, egg, liquid honey, vanilla, raisins, all-purpose flour, brown sugar, baking soda, baking powder, salt, nutmeg

Directions:
Set oven to 350 degrees.
Line 12 muffin tins with paper liners.
If the raisins are hard, let them sit in boiling water for about 5 minutes.
In a bowl comine milk and vinegar; set aside.
In another bowl beat egg with a fork.
Blend in oil, honey, vanilla and soured milk.
Stir in the 100% bran cereal and raisins to the milk/vinegar mixture, along with the honey/oil mixture; stir to combine; set aside for 10 minutes to soften the bran.
In another bowl, combine the flour, baking soda, baking powder, salt and nutmeg; stir in to liquid mixture stirring JUST until moistened.
Spoon batter into muffin tins (filling almost to the top].
Bake for 15-20 minutes, or until done.
Barbara Tyson's Ham Quiche


Ingredients:
onions, butter, ham, swiss cheese, heavy cream, milk, eggs, nutmeg

Directions:
Saute onions in butter until soft.
Add ham to onions.
Spread layer of onions and ham in partly baked pie crust and sprinkle with grated cheese.
In blender or processor, combine cream, milk, eggs, nutmeg, salt and pepper and whip to light froth.
Pour custard into pie shell (or shells] and bake at 375F for 30 min.
or until set.
Cool quiche on rack 5 min.
before serving.
Chef John's Sloppy Joes
Category: main-dish
By Chef John

The secret to a great 'Sloppy Joe' is a thick, rich, almost dry consistency, which allows it to be eaten two-fisted, sans fork.

Ingredients:
1 ½ pounds extra lean ground beef
½  onion, diced
2 cloves garlic, minced
1  green bell pepper, diced
1 cup water
¾ cup ketchup
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1 dash Worcestershire sauce
1 ½ teaspoons salt, or to taste
½ teaspoon ground black pepper
1 cup water
1 pinch cayenne pepper, or to taste

Directions:
Combine the ground beef and onion in a cold skillet, place the skillet onto a stove burner, and turn the heat to medium; cook and stir until the beef is crumbly and browned. Stir the garlic and bell pepper into the beef mixture; continue cooking and stirring until the vegetables are tender, 2 to 3 more minutes. Add 1 cup of water. Mix in ketchup, brown sugar, Dijon mustard, Worcestershire, salt, and pepper. Pour in 1 more cup of water. Bring to a simmer. Reduce heat to low and cook until the mixture becomes very thick, 30 to 45 minutes. Adjust salt and pepper as needed. Season with cayenne.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 271.1
Fat: 12.6 g
Saturated fat: 4.9 g
Carbohydrates: 14.4 g
Sugars: 12.1 g
Dietary fiber: 0.7 g
Protein: 24.6 g
Cholesterol: 83.6 mg
Sodium: 991.9 mg
Honey Peanut Granola
Category: breakfast-and-brunch
By SSHANER09

This sweet, crunchy homemade granola combines quick oats with peanuts, wheat germ, honey, brown sugar, and vanilla. Baked in the oven, it's easy to make.

Ingredients:
3 cups quick cooking oats
½ cup chopped peanuts
¼ cup wheat germ
⅓ cup honey
⅓ cup brown sugar
¼ cup vegetable oil
2 tablespoons warm water
½ teaspoon salt
1 teaspoon vanilla extract

Directions:
Preheat oven to 250 degrees F (120 degrees C). Lightly grease a baking sheet. In a large bowl, combine oats, peanuts, and wheat germ. In a separate bowl, combine honey, brown sugar, vegetable oil, water, salt, and vanilla. Stir well; then pour into the oat mixture, and stir. Spread out on a cookie sheet. Bake for 1 hour, stirring every 15 minutes. Remove from oven, and cool before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 428
Fat: 18.2 g
Saturated fat: 2.8 g
Carbohydrates: 60.1 g
Sugars: 28.3 g
Dietary fiber: 5.7 g
Protein: 9.4 g
Sodium: 201.9 mg
BBQ Morton Bay Bugs or Lobster Tails


Ingredients:
salt, butter, fresh parsley, chili sauce, garlic, ground black pepper

Directions:
Blanch bugs in a small pot of water containing the teaspoon of salt for around two minutes.
Remove the tails ny tearing from the body as close as possible to the head without bringing any organs along.
Run a knife down the length of the belly of the tail and remove the thin sections to either side.
Melt butter by microwaving in a cup for 30 seconds or so.
Add parsley, chilli sauce, crushed garlic, chilli flakes and pepper and mix well.
Fill bug tails with plenty of the mixture.
Place tails shell side down over BBQ grill plate and cook around 10 minutes over medium heat.
Aaron's Missouri Burger
Category: main-dish
By aaron cindi

This lean ground beef burger is seasoned to perfection unlike any other burger. It will keep them asking for the recipe.

Ingredients:
1 pound lean ground beef
2 teaspoons onion powder
¼ cup honey mustard
1 teaspoon garlic powder
2 teaspoons crushed red pepper
½ teaspoon salt
¼ cup brown sugar
2 tablespoons olive oil
4 slices Swiss cheese  (Optional)
4  hamburger buns

Directions:
Mix the ground beef, onion powder, honey mustard, garlic powder, crushed red pepper, salt, and brown sugar in a large bowl. Shape into 4 patties. Heat the olive oil in a large skillet over medium heat. Cook the burgers, turning occasionally, to desired temperature, 15 to 20 minutes for well done. Top each patty with a slice of Swiss cheese shortly before removing from the skillet; serve on hamburger buns.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 burgers

Calories: 529.1
Fat: 27.2 g
Saturated fat: 9.3 g
Carbohydrates: 44.4 g
Sugars: 21.7 g
Dietary fiber: 1.6 g
Protein: 27.9 g
Cholesterol: 82.5 mg
Sodium: 717 mg
No Mayo Deviled Eggs
Category: appetizers-and-snacks
By Eliz TR

I always make deviled eggs to use up dyed hardboiled eggs from Easter, but many family and friends hate the mayo taste and texture. I tried an avocado base and it made the best deviled eggs anyone had tasted. You just can't be afraid of green eggs and ham.

Ingredients:
6  eggs
1  ripe avocado
3 tablespoons sour cream
1 dash Worcestershire sauce
1 tablespoon chopped fresh dill
salt to taste
ground white pepper to taste
2  green onions, chopped

Directions:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Add the avocado and sour cream to the egg yolks and mash into a smooth, creamy mixture. Stir in the Worcestershire sauce, dill, salt, and white pepper until the mixture is very well blended; spoon into the egg white halves and garnish with chopped green onion.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 12 stuffed egg halves

Calories: 71.2
Fat: 5.7 g
Saturated fat: 1.6 g
Carbohydrates: 2 g
Sugars: 0.4 g
Dietary fiber: 1.2 g
Protein: 3.6 g
Cholesterol: 94.1 mg
Sodium: 78.2 mg
Tandoori Masala (Spice Mix)


Ingredients:
garlic powder, ground ginger, ground cloves, nutmeg, mace, ground cumin, ground coriander, ground fenugreek, ground cinnamon, fresh ground black pepper, cardamom

Directions:
Mix all the above ingredients (without roasting them first] and push through a fine sieve.
Store in an airtight container and close the lid tightly after use.
Chicken, Mango and Brie Quesadillas


Ingredients:
flour tortillas, mango, cilantro, sour cream, lime zest, lime juice

Directions:
Shred chicken into thin strips.
Set a large non-stick frying pan over medium, brush with oil and lay a tortilla in frying pan.
Scatter 1/4 portion each of chicken, mango, brie, cilantro and jalapeno over half of tortilla.
Fold tortilla to enclose filling and cook until underside is golden, about 2 minute.
Flip and continue until other side is golden, about 2 more minute.
Repeat with remaining tortillas and filling ingredients (Keep cooked quesadillas warm in a 350F oven while making the others.
Stir sour cream with lime zest and juice in a small bowl.
Slice each quesadilla into 4 wedges and serve with sour cream dip.
Kielbasa Scampi


Ingredients:
kielbasa, olive oil, butter, garlic, onion, pasta, broccoli floret, white wine, cayenne pepper, red pepper flakes, mozzarella cheese

Directions:
Start cooking noodles as directed.
Add olive oil to the pan and heat on medium heat. Slice Kielbasa to desired thickness and add to pan (make sure the package says fully cooked]. Add onions to pan, saute onions and brown edges of Kielbasa.
Meanwhile, cook broccoli until soft.
Add butter, garlic, and wine to the pan with Kielbasa. Turn down heat and allow flavors to mix.
Once pasta and broccoli are done, add to the pan of Kielbasa and mix well.
Add salt/pepper and cheese to taste. May also add cayenne pepper or red pepper flakes (I use creole seasoning].
Mediterranean Farfalle (Bow Tie) Pasta Salad


Ingredients:
farfalle pasta, pimientos, onion, fresh parsley, red wine vinegar, garlic cloves, olive oil, cannellini beans, navy beans, red kidney beans

Directions:
Boil pasta for 11 minutes (al dente] to 12 minutes. Rinse with cold water to cool quickly; drain well.
Meanwhile, in a large bowl, combine roasted red pepper, onion, parsley, vinegar, and garlic.
Let stand 5 minutes. Stir in oil.
Add cooled pasta, beans, and seasoning; toss lightly until well blended.
Cover; refrigerate 2 hours.
Fish Topping


Ingredients:
mayonnaise, onion, parsley flakes, garlic, onion powder, salt, black pepper, butter, parmesan cheese

Directions:
Melt enough butter to coat both side of the fish in a baking dish.
Sprinkle garlic & onion powder, salt & pepper on both sides of fish.
Place on the fish mixture of:   crab meat, mayonnaise, parsley flakes, round onion.
Sprinkle over the above mixture:  grated parmesan cheese & then the bread crumbs last.
Bake 350 degrees for 20-25 minutes or until topping is golden brown.
Bacon Fried Corn


Ingredients:
bacon, onion, fresh corn, red bell pepper, fresh parsley, milk, salt, fresh ground pepper

Directions:
Fry bacon in a heavy skillet until crisp., Remove bacon and set aside, retaining 2 tablespoons bacon drippings in skillet., Cook onions in drippings for about 5 minutes., Add corn and bell peppers to onion., Cook for 3 to 4 minutes or until just soft., Add parsley, milk, salt and pepper to veggies, mix well., Sprinkle bacon pieces on top of vegetables.
Creole Jambalaya


Ingredients:
olive oil, butter, boneless skinless chicken thighs, andouille sausages, onion, garlic cloves, celery rib, green pepper, tomato paste, diced tomato, shrimp, long grain rice, scallions, fresh parsley

Directions:
Heat oil and butter in a large pot over medium-high heat. Add chicken, saute until brown.
Add sausage, onions, garlic, celery, green pepper and spice mix. Saute stirring occasionally until onions and pepper are tender.
Add tomato paste, canned tomatoes, chicken stock. Stir until well combined.
Reduce heat to low and add shrimp and rice stirring once.
Cover and let simmer for 20 minutes without stirring.
Remove from heat and stir once. Let rest for 5 minutes before serving.
Spoon into serving bowls and top with chopped scallions and fresh parsley. Serve with a baguette and some good white wine.
Special Beef Rendang Curry
Category: world-cuisine
By THANISLIM

This is a special beef recipe from my country which is really tasty and there is a special technique which softens the beef until the texture is like chicken. The dried shrimp is an added flavor and modification I made to the original dish. This recipe is easy to make, and will be a hit at family gatherings. Tastes really good with steamed or spiced rice.

Ingredients:
1 pound beef round, diced
2 tablespoons cooking oil
¾ cup dried shrimp, minced
1 clove garlic, minced
1 tablespoon chopped lemon grass
2  onions, chopped
1 ¾ cups coconut milk
½ cup red curry paste, or to taste
3 tablespoons turmeric powder
1  fresh red chile pepper, finely chopped  (Optional)
1 bunch fresh cilantro, chopped

Directions:
This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat.  Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside. Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemongrass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat. Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.

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

Calories: 289
Fat: 30.2 g
Saturated fat: 13.4 g
Carbohydrates: 9.4 g
Sugars: 1.6 g
Dietary fiber: 1.8 g
Protein: 20.7 g
Cholesterol: 51.3 mg
Sodium: 343.2 mg
Tennessee Martini


Ingredients:
"maraschino cherry"

Directions:
Fill an appropriate glass with crushed ice., Add the cherry and a tad of syrup., Toss on the two shots --  be honest and actually measure like dad did., Fill with club soda to the top., Stir.
Skillet-Braised Grouper with Tomatoes, Onions, and Capers
Category: seafood
By Bibi

Once you get the prep work done, this dish is done in a flash! Grouper is mildly flavored, with a gently firm white flesh, and the tomatoes, onions, and capers in the sauce really shine. Sliced, sauteed zucchini makes a great side dish.

Ingredients:
2 tablespoons extra-virgin olive oil, divided
4 (6 ounce) fillets grouper fillets
sea salt and ground black pepper to taste
½ cup chopped red onion
3 cloves garlic, minced
3 cups chopped Roma tomatoes
2 tablespoons red wine vinegar
1 teaspoon agave nectar
¼ cup capers, drained
4 tablespoons snipped fresh parsley  (Optional)

Directions:
Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry and add to the skillet. Cook until lightly browned on one side, about 2 minutes. Remove to a plate. Lightly season the uncooked side with salt and pepper. Keep warm. Add remaining olive oil to the same skillet. Cook and stir onion over medium heat for 1 minute. Add garlic and stir for another 30 seconds to 1 minute. Stir in tomatoes, red wine vinegar, and agave. Move the vegetables to one side of the skillet. Return fillets to the skillet, uncooked side-down. Evenly distribute the vegetables around and over the fish. Sprinkle capers on top. Season with salt and pepper. Cook, uncovered, until the thickest part of the fillet flakes with a fork, 4 to 5 minutes. Serve each fillet with vegetables. Garnish with fresh parsley.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 263.9
Fat: 8.9 g
Saturated fat: 1.4 g
Carbohydrates: 10.5 g
Sugars: 5.8 g
Dietary fiber: 2.5 g
Protein: 34.9 g
Cholesterol: 62.4 mg
Sodium: 415.3 mg
Quick Salmon Salad
Category: salad
By LILREDCV

This is a very quick and tasty great salmon salad that can be eaten as a sandwich on thickly sliced specialty bread (fantastic on foccacia). To serve as a salad, mound mixture on a bed of lettuce, or on an avocado half.

Ingredients:
2 (6 ounce) cans pink salmon, drained
½ cup finely sliced green onions
½ cup finely chopped celery
¼ cup mayonnaise
¾ teaspoon lemon juice
¾ teaspoon dried dill
¾ teaspoon seasoned salt

Directions:
In a bowl, combine salmon, green onions, celery, mayonnaise, and lemon juice.  Season with dill and salt.  Mix well.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 cups

Calories: 248
Fat: 17.2 g
Saturated fat: 3 g
Carbohydrates: 2.2 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 20.4 g
Cholesterol: 42.6 mg
Sodium: 570.6 mg
Mary's Skillet Cornbread


Ingredients:
cornmeal, flour, baking soda, salt, sugar, egg, butter, buttermilk

Directions:
In a mixing bowl; stir corn meal, flour, soda, salt sugar into pea size shapes.
In a 450 degree oven in a heavy skillet heat butter till melted and sizzling but not brown.
Meanwhile add egg and buttermilk to dry ingredients beat until completely combined.
Stir in butter and pour into hot skillet until golden brown and bake for 20-25 minute.
Nikuman / Butaman / Pork Bun


Ingredients:
flour, sugar, salt, instant yeast, baking powder, milk, water, vegetable shortening, Chinese cabbage, garlic cloves, fresh ginger, shiitake mushroom, soy sauce, oyster sauce, sugar, Japanese sake, cornstarch, salt, pepper

Directions:
for the bun, mix all the powdered
ingredients in a bowl and make a well in the centre
pour the wet ingredients into the well and mix in thoroughly
when they’re combined, add the shortening and knead until smooth
rest at room temperature for 30 mins
mix the filling and divide into 10 balls
divide the dough into 10 balls and roll them out round.
wrap them around the fillings, pinch and twist at the top
let rest for 15 mins
steam for 15 mins: add a splash of white vinegar to the water to prevent discoloration
(makes about 10 nikuman].