xiaoxl/recipe_data huggingface dataset:
Fusilli Con Cuori Di Carciofo


Ingredients:
artichokes, speck, pancetta, garlic cloves, olive oil, parmigiano, fresh marjoram

Directions:
Strip away the tough outer leaves of the artichokes and thinly slice the hearts.
Crush the cloves of garlic, and cook them with the sliced artichokes and the marjoram in a pot with a little water; when they artichokes are tender remove them from the fire and discard the garlic and the marjoram.
Blend half the artichokes with half the oil and a little water to obtain a cream.
Heat the remaining oil and toast the speck or pancetta; when the pieces are toasted drain them on absorbent paper.
Salt the pasta water and cook the pasta.
Divide the artichoke puree evenly among your plates, drain the pasta and divvy it up too, then sprinkle the pasta with the remaining ingredients, saving some of the Parmigiano for use at table, and serve with a zesty white wine.
Red Velvet Cupcakes


Ingredients:
sour cream, self-rising flour, sugar, eggs, vanilla extract

Directions:
Line muffin pans with 18 cupcake liners.  Preheat oven to 350°F.
In a large bowl, mix sour cream and oil with a wire whisk.  Sift flour and cocoa powder into the bowl.  Add sugar.  Beat until just moistened.  Add eggs and beat on medium for 2 minutes, until smooth.  Stir in bottle of food coloring and vanilla.  Fill liners 2/3 full.
Bake cupcakes at 350°F for 22-25 minutes or until toothpick inserted in center of cupcake comes out clean.  Cool in pans for 10 minutes.  Remove from pans and place on wire rack.
Tint vanilla frosting light pink with the additional red food coloring.  Frost half the cupcakes with chocolate icing, half with pink icing.
Chicken Soup with Orzo and Turmeric
Category: soups-stews-and-chili
By jaybu

This chicken soup with orzo and turmeric is ultra soothing when you're feeling under the weather.

Ingredients:
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1 ½ pounds boneless, skinless chicken breasts, cut into large chunks
salt and ground black pepper to taste
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and minced
2 teaspoons ground turmeric
¼ teaspoon red pepper flakes, or to taste
6 cups chicken broth
1 ¼ cups uncooked orzo pasta
1 bunch Italian parsley
1 teaspoon apple cider vinegar

Directions:
Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; saute until onion is translucent, 8 to 10 minutes. Add chicken, salt, and pepper; cook and stir for 2 to 3 minutes. Add garlic, ginger, turmeric, and red pepper flakes; cook and stir until fragrant, about 1 minute. Increase heat to medium-high and pour in chicken broth; bring to a boil. Reduce heat to medium, cover, and simmer until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove chicken to a plate and shred when cool enough to handle. Increase heat to medium-high and bring to a boil. Add orzo and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Remove and discard parsley stems; roughly chop leaves. Stir parsley into the soup with shredded chicken and vinegar. Adjust seasonings and ladle into bowls.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 252.6
Fat: 4.5 g
Saturated fat: 0.9 g
Carbohydrates: 29.4 g
Sugars: 4.2 g
Dietary fiber: 2.4 g
Protein: 22.5 g
Cholesterol: 48.4 mg
Sodium: 938.8 mg
Jewish Pound Cake


Ingredients:
vanilla instant pudding mix, granulated sugar, ground cinnamon, sour cream, eggs, pure vanilla extract, sweetened flaked coconut, pecans, walnuts, confectioners' sugar

Directions:
Preheat the oven to 350 degrees F.
Lightly mist a 12 cup bundt pan with vegetable oil, then dust with flour, shaking out the excess flour.  Alternatively, you can just spray with Pam for baking (it has flour in the spray].
If you are using the nuts, spread the nuts evenly in the bottom of the pan.  This will put them on the top of the finished cake.
Place the cake mix, pudding mix, granulated sugar, cocoa powder, cinnamon, sour cream, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until incorporated, about 30 seconds.  Scrape down the sides of the bowl and beat for another 2 minutes at medium high speed.  If using, fold in the coconut here.
Pour the batter into the prepared Bundt pan, smoothing the top with a rubber spatula, and place the pan in the oven.
Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, about 47 to 53 minutes.  Transfer the Bundt pan to a wire rack and let cool for 10-15 minutes.
If you used the Pam for baking, the cake will automatically pull away from the pan.  If not, then run a long sharp knife around the edges of the cake and shake the pan gently.
Invert the cake onto a wire rack.  Let the cake cool completely, about 25-30 minutes.
If desired, sprinkle the cake with powdered sugar before serving.
Gazpacho Verde


Ingredients:
water, fresh spinach, scallions, fresh parsley leaves, nasturtium leaves, fresh basil leaves, cucumber, extra virgin olive oil, garlic clove, fresh lime juice, salt, fresh ground black pepper, scallion, cucumber, lime

Directions:
"Bring the water to boil.  Add the spinach and 3 chopped scallions and simmer 1 minute.  Drain and rinse with cold water to stop the cooking and preserve the bright green color.  Transfer to a blender with all but the last three ingredients.  Blend until smooth.  Add the finely chopped scallion and diced cucumber.  Chill until very cold. To serve, ladle into bowls and float a lime slice on top.  Garnish with a nasturtium flower."
Caramel Pecan Pie


Ingredients:
butter, milk, white sugar, eggs, vanilla extract, salt, pecan halves

Directions:
Preheat oven to 350 degrees.
In a saucepan over low heat, combine caramels, butter and milk.
Cook, stirring frequently, until smooth.
Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt.
Gradually mix in the melted caramel mixture. Stir in pecans.
Pour filling into unbaked pie crust.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown.
Allow pie to cool until filling is firm.
Mongolian Beef Sticks


Ingredients:
hoisin sauce, dry sherry, soy sauce, sugar, pepper, garlic clove

Directions:
Slice steak diagonally across grain into 1/8 inch thick strips.  Place in a large heavy-duty zip-top plastic bag. Set aside.
Combine hoisin sauce and remaining 8 ingredients; stir well.  Pour marinade over steak, seal bag securely.  Marinate in refrigerator 8 hours, turning occasionally.
Remove steak from marinade, discarding marinade, thread steak onto 32 (6 inch] wooden skewers.  Broil strips 3 inches from heat 2 to 3 minutes on each side or to desired degree of doneness.
Note: Unlike metal skewers, wooden skewers can burn under the broiler.  make sure you soak wooden skewers in water at least 10 minutes before threading food onto them to prevent any flare-ups.
Any-Veggie Slaw
Category: uncategorized
By Juliana Hale

Get more of the good stuff on your plate with these variations of vibrant slaws. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week.

Ingredients:
3 cups shredded napa cabbage
1 cup thinly sliced yellow bell pepper
1 cup bias-sliced snow pea pods
¼ cup thinly sliced green onion
¼ cup white wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons chopped flat-leaf (Italian) parsley
1 tablespoon honey
1 teaspoon chopped fresh tarragon
½ teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Directions:
Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl. Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar. Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.

Prep time: 15 mins
Total time: 15 mins
Yields: 5 cups

Calories: 44.1
Fat: 2.8 g
Saturated fat: 0.4 g
Carbohydrates: 4.5 g
Sugars: 2.9 g
Dietary fiber: 0.8 g
Protein: 0.8 g
Sodium: 106.6 mg
Strawberry Shortcake Drink
Category: drinks
By sanzoe

This is a favorite girl's-night drink for me.  We love to mix these up any time of the year but even better on a hot summer day.

Ingredients:
¼ cup frozen strawberries, thawed
1 ¼ fluid ounces amaretto liqueur
2 (1/2 cup) scoops vanilla ice cream
1 dash vanilla extract
½ cup crushed ice
¼ fluid ounce vanilla-flavored vodka  (Optional)
1 tablespoon whipped cream
1  fresh strawberry

Directions:
Place thawed frozen strawberries, amaretto liqueur, vanilla ice cream, vanilla extract, crushed ice, and vanilla vodka into a blender. Cover and blend until smooth. Pour into a glass and garnish with whipped cream and a fresh strawberry.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 476.3
Fat: 17.5 g
Saturated fat: 10.7 g
Carbohydrates: 55.4 g
Sugars: 47.5 g
Dietary fiber: 2.4 g
Protein: 5.2 g
Cholesterol: 68.4 mg
Sodium: 112.5 mg
Easy Rolls


Ingredients:
self rising flour, milk, sugar, mayonnaise

Directions:
Preheat oven to 350 degrees.
Lightly grease 12°C muffin tin with butter spray.
In a large bowl combine flour and milk, stirring with a rubber spatula until just combined.
Fold in the Sugar and Mayonnaise, again, until just combined.
Spoon into the muffin tin.
Bake for 12-15 minutes until golden brown.
20-Minutes Chicken Parmesan With Spaghetti


Ingredients:
boneless skinless chicken breast halves, egg, margarine, butter, mozzarella cheese, parmesan cheese, dried parsley flakes

Directions:
Flatten chicken to even thickness using palm of hand or meat mallet.
Dip chicken in egg, then coat with crumbs.
In 10-inch skillet over medium heat, heat margarine and cook chicken until brown on both sides.
Add spaghetti sauce.
Reduce heat to low and cover, simmer for 10 minutes.
Sprinkle with cheeses and parsley.
Cover and allow to simmer 5 more minutes or until cheese melts.
Serve over hot spaghetti.
Crock Pot Chicken Thighs


Ingredients:
boneless skinless chicken thighs, water, white wine, barbecue sauce, red wine

Directions:
Place the chicken, liquid, and veggies in the crock pot., Mix in one of the additions., Cook on high for 4 hours or low for 6 hours.
Anise-Almond Biscotti


Ingredients:
flour, baking powder, salt, butter, sugar, eggs, vanilla extract, anise seed

Directions:
To toast almonds, preheat oven to 350=B0F. Spread almonds in a single layer  on a baking sheet and toast, turning occasionally, for 10 minutes.
Set aside  to cool, then roughly chop.
Sift together flour, baking powder and salt in a  small mixing bowl. Set aside.
Cream butter and sugar with an electric mixer  in a large mixing bowl until fluffy; then beat in eggs and vanilla.
Gradually add flour mixture, mix until combined, then stir in chopped  almonds and anise seeds. Dough will be stiff.
Transfer dough to a lightly floured work surface, then, using your hands or a rolling pin, shape into one long roll, about 3 inches by 13 inches.
Line baking sheet with parchment paper or aluminum foil (shiny side up]. Transfer dough roll to baking sheet,  flatten slightly, then bake until golden brown, about 35 minutes.
Remove from oven--do not turn oven off--and set aside until cool enough to handle,  about 15 minutes.
Using a serrated knife, cut roll, on the diagonal, into 1/2 inch thick slices.
Place slices flat on baking sheet and bake, turning  once, until golden brown, about 5 minutes per side. Do not over bake:  Biscotti will feel soft in the middle but will become crisp and hard as they cool.
Allow to cool completely on pan.
Biscotti will keep in a sealed container for up to 4 weeks.
Ginger Ale(For the Juicer)


Ingredients:
fresh ginger, green apples, sparkling water, water

Directions:
Juice apples and ginger  in your juicer. Place in 1/2 gallon jar., Pour in mineral water or purified water to top of jar., The mineral water makes it taste like sparkling ginger ale! Enjoy!
Pollock Cakes


Ingredients:
carrots, potatoes, salt, eggs, coconut milk, coconut oil

Directions:
In a food processor, grind the pollock, carrots & potato together.
Add in the eggs, salt, coconut flour & coconut milk and mix well.
Heat some coconut oil in a pan and scoop some of the mixture inches It might be a bit liquid, but if you let the bottom brown properly, you should be able to (carefully] flip it over. Cook until nice and brown on both sides.
Huevos Rancheros


Ingredients:
eggs, corn tortillas, salsa, sour cream

Directions:
Fry the tortillas in a small frying pan with just enough oil to cover the tortilla. Set aside.
Place refried beans in a small pot and cook over medium heat.
Fry 4 eggs in skillet until cooked to your preference.
Place tortilla on a serving plate. Top each tortilla with refried beans. Add 1 oz of cheese to each tortilla. Place 1 egg on each, top with salsa then sour cream.
Serve.
Caramelized Nuts


Ingredients:
roasted cashews, whole pecans, walnuts, sugar, water, honey

Directions:
Preheat oven to 350°F.
Combine almonds, cashews, pecans, and walnuts in a large bowl.
Line baking pan with foil and lightly oil.
Bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved.
Pour over nuts and stir until nuts are well coated.
Transfer nuts with a slotted spoon to baking pan (discarding syrup] and roast in 1 layer in middle of oven, stirring nuts occasionally, until golden brown, 10 to 12 minutes.
(gotta watch them, they burn easily] Lightly oil another sheet of foil, spread nuts in 1 layer on foil and cool completely.
Break apart any nuts that are stuck together.
Italian-Style Swiss Chard
Category: side-dish
By Karen Gallinetti

This recipe for Italian-style Swiss chard has been in the family for years. If you like garlic, this recipe is for you.

Ingredients:
1 bunch Swiss chard
1 cup water
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, coarsely chopped
⅛ teaspoon crushed red pepper flakes
salt to taste

Directions:
Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper  leafy strips. Bring the water and 1 tablespoon of salt to a boil in a large saucepan. Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. Drain and set aside. Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir for 2 minutes; season with salt to taste.

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

Calories: 75.2
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 3.2 g
Sugars: 0.7 g
Dietary fiber: 1 g
Protein: 1.2 g
Sodium: 1865.7 mg
Steel Cut Oatmeal - My Way


Ingredients:
boiling water, steel cut oats, cinnamon, salt, dark brown sugar, raisins, dates, milk

Directions:
"Put everything except milk into boiling water. Reduce heat to medium and cook until oats are tender, 25-30 minutes. Add milk, stir and cook 3 minute Serve."
Vegetable Tom Yum Soup
Category: soups-stews-and-chili
By trooworld

This is a vegetable version of the classic Thai Tom Yum soup. You can find lemongrass, kaffir lime leaves, and galangal (a close relative of ginger) at any Asian supermarket.  If you can't find the lime leaves, you can add extra lime juice to taste, but do try to find the lime leaves because they make a big difference.  It tastes just like my local Thai restaurant!

Ingredients:
10 ½ cups chicken stock
12 thin slices  galangal
6  kaffir lime leaves
3 stalks lemon grass, smashed and cut into 1 inch pieces
3 tablespoons hot chile paste
6 tablespoons fish sauce
9 tablespoons fresh lime juice
6  shallots, thinly sliced
3  plum (Roma) tomatoes, chopped
1 cup sliced button mushrooms
1 ½ cups thinly sliced bok choy
1 cup thinly sliced carrot
6 sprigs fresh cilantro, for garnish
6  green onions, thinly sliced

Directions:
Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.

Prep time: 40 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 118.9
Fat: 2.4 g
Saturated fat: 0.9 g
Carbohydrates: 25.1 g
Sugars: 7.5 g
Dietary fiber: 2.4 g
Protein: 4.8 g
Cholesterol: 1.3 mg
Sodium: 2397.6 mg
Flounder Caribe


Ingredients:
flounder fillets, green pepper, onion, thyme, Worcestershire sauce, white wine

Directions:
Chop the pepper and onions.
Roll the fish fillets jelly-roll style (from the short end] and place the bundles in a buttered baking dish.
In a medium bowl combine the undiluted soup, chopped pepper and onions, thyme, worcestershire sauce and wine.
Pour sauce over fish.
Bake at 350 degrees for 20-25 minutes.
Malted Honey and Apricot Smoothie


Ingredients:
honey, vanilla ice cream

Directions:
"Place all ingredients in a blender and blend until frothy. Drink immediately."
Layered Taco Casserole


Ingredients:
ground beef, pork, water, garlic powder, cottage cheese, sharp cheddar cheese, onions, green onion, corn tortillas, lettuce, tomatoes, sour cream

Directions:
Preheat oven to 350 degrees.
Lightly coat a 13 x 9 x 2 baking pan with nonstick cooking spray; set aside.
In large skillet cook meat until brown. Drain fat. Stir in water, taco seasoning and garlic powder. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or to desired consistency; set aside.
In mixing bowl combine cottage cheese, cheddar cheese and onion.
Place 6 tortillas in prepared pan. Top with half of the meat and dollop with half of the cheese mixture. Repeat layers. Bake, uncovered for 40 to 45 minutes or until heated through.
Top with lettuce and tomatoes. Serve with sour cream, if desired.
Old Fashioned Potato Soup


Ingredients:
chicken broth, potatoes, celery, onion, butter, flour, salt, garlic, white pepper, heavy cream, milk

Directions:
In a large pot cook 1st four ingredients until potatoes are soft.
Combine flour and butter and cook over medium-low heat until a smooth paste is formed (approx. 2 minutes] Thicken potato mixture with flour mixture.
Add remaining ingredients and stir to combine.
Simmer until creamy, at least 30 minutes.
We enjoy a thicker soup so I double the flour and butter or add a 1/2 of the small cube of velveeta at the final step.
Ham and Noodle Casserole


Ingredients:
cooked ham, sharp cheddar cheese, milk, butter, margarine

Directions:
Cook noodles according to package directions; drain.
Place half of noodles in a buttered 2 quart casserole.
Combine ham and 3/4 cup cheese; sprinkle half of ham mixture over noodles.
Combine soup and milk, mixing well; pour half of soup mixture over ham mixture.
Repeat layers.
Sprinkle with remaining cheese; dot with butter.
Bake at 375 degrees for 30 minutes.
Beer Barbecue Sauce


Ingredients:
catsup, black pepper, chili sauce, prepared mustard, Worcestershire sauce, dry mustard, soy sauce, salt, beer, brown sugar, garlic

Directions:
Combine all ingredients, except garlic, in saucepan and simmer 30 minutes over medium heat.
Add minced garlic before using.
Baste meat during last 15 minutes of grilling time.
Thai Peanut Sauce


Ingredients:
peanut butter, soy sauce, garlic powder, red curry paste, coconut milk

Directions:
Combine all ingredients in a bowl.
Note:  You want to adjust the coconut milk according to the consistancy you are looking for.  Just keep adding little by little until desired consistancy is reached.  I like mine to be slightly thin, so I end up adding quite a bit.  If I run out of milk, I just add water.
Banana Breakfast Muffins
Category: bread
By OleMSRebel

These banana muffins are moist and tasty! They're not overly sweet and are a bit wholesome with oats, whole wheat flour, and soy milk. My kids love them for breakfast!

Ingredients:
3  ripe bananas, mashed
1 ¼ cups white sugar
¾ cup soy milk
⅓ cup vegetable oil
1  egg, beaten
1 teaspoon vanilla extract
1 cup rolled oats
1 cup all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with silicone baking cups. Combine bananas, sugar, milk, oil, egg, and vanilla extract in a large bowl. Mix well. Add oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt; mix until just combined. Divide batter evenly between the prepared muffin cups. Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 18 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 18 muffins

Calories: 171.6
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 30.1 g
Sugars: 16.8 g
Dietary fiber: 1.7 g
Protein: 2.7 g
Cholesterol: 10.3 mg
Sodium: 198.6 mg
Apple-Pear Salad With Lemon-Poppy Seed Dressing


Ingredients:
romaine lettuce, swiss cheese, roasted cashews, dried sweetened cranberries, apple, pear, light olive oil, sugar, fresh lemon juice, poppy seeds, onions, Dijon mustard, salt

Directions:
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows].
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Air Fryer Mini Bean and Cheese Tacos
Category: world-cuisine
By Soup Loving Nicole

These mini tacos are crispy on the outside, soft and cheesy on the inside. Don't forget the taco sauce!

Ingredients:
1 (16 ounce) can refried beans
1 (1 ounce) envelope taco seasoning mix
12 slices American cheese, cut in half
12 (6 inch) flour tortillas
cooking spray

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C). Place refried beans in a bowl. Add   and stir until evenly combined. Place 1 piece of cheese in the middle of a tortilla. Spoon 1 tablespoon of the bean mixture over the cheese. Place another piece of cheese on top of the beans. Fold tortilla over and press down to seal the taco. Repeat with remaining tortillas, beans, and cheese. Spray both sides of the tacos with non-stick cooking spray. Place tacos in the basket of the air fryer, making sure none are overlapping. Cook for 3 minutes. Flip tacos and cook for 3 minutes more. Repeat with remaining tacos.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 12 mini tacos

Calories: 230.5
Fat: 11.4 g
Saturated fat: 6.2 g
Carbohydrates: 21.2 g
Sugars: 1.1 g
Dietary fiber: 2.8 g
Protein: 10.5 g
Cholesterol: 29.6 mg
Sodium: 870.8 mg
Irish Beef Stew


Ingredients:
olive oil, stewing beef, garlic cloves, beer, red wine, tomato paste, sugar, dried thyme, Worcestershire sauce, bay leaves, butter, russet potatoes, onion, carrot, fresh parsley

Directions:
Heat olive oil in heavy large pot over medium het. Add beef and saute until brown on all sides, approximately 5 minutes. Add garlic and saute for another 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Bring to a boil. Cover, reduce heat to medium low and simmer for an hour.
Melt butter in saute pan. Add potatoes, onions and carrots. Saute 20 minutes.
Add vegetables to beef stew. Simmer uncovered for 40 minutes. Spoon off fat. Add parsley and salt and pepper.
Can be prepared two days in advance.