xiaoxl/recipe_data huggingface dataset:
Chocolate Cherry Cake I
Category: desserts
By Kathy Pieniazek

This recipe uses chocolate cake mix and cherry pie filling for an easy and delicious cake with a frosting made with chocolate chips.

Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 (21 ounce) can cherry pie filling
3  eggs
1 cup white sugar
5 tablespoons butter
⅓ cup milk
1 cup semisweet chocolate chips

Directions:
Combine cake mix, cherry pie filling, and three eggs.  Mix until well blended. Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. To Make Frosting:  Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute. Remove from heat. Stir in chocolate pieces until melted and smooth. Frost when cake is cool.

Yields: 1 - 9 x 13 inch cake

Calories: 291.1
Fat: 11.4 g
Saturated fat: 4.9 g
Carbohydrates: 47.5 g
Sugars: 27.5 g
Dietary fiber: 1.4 g
Protein: 3.4 g
Cholesterol: 39.8 mg
Sodium: 280.2 mg
Alice Cocktail


Ingredients:
character(0]

Directions:
"Shake well, strain into a cocktail glass."
Pumpkin Soup (Vegan)


Ingredients:
pumpkin, pumpkin puree, onions, carrots, leek, potatoes, garlic powder, thyme, rosemary, vegetable bouillon cubes, water, olive oil, nutmeg

Directions:
Fry the onions in the olive oil for five minutes, then add the leeks and carrot, and potatoes and fry for further 5 minutes.  Add the garlic powder, herbs, stock cubes and season with salt and pepper.
Add the pumpkin and water; stir well and simmer for 30 minutes until the carrots are soft.
Blend or leave chunky and serve with alrpo soya cream and chunky bread.
Linda's Fantabulous Baked Potatoes


Ingredients:
potatoes, sour cream, unsalted butter, chives

Directions:
Preheat oven to 500 degrees.  Yep, 500.
Scrub potatoes well, dry them, and prick with a fork all over. Bake for one hour. Yep, 1 hour.
Carefully cut potatoes open - they will be steamy and fluffy so be careful.  Add optional toppings and enjoy the best baked potato you ever had!
Mexican Eggs With Crispy Tortilla Slices


Ingredients:
eggs, milk, salt, pepper, flour tortillas, onion, garlic, tomatoes

Directions:
Preheat oven to 200°C.
Lightly beat eggs and combine with the milk and season well.
Cut the tortillas into narrow strips and place on a oven tray and bake in 200C oven until they are golden brown and crisp.
Heat oil in a medium pan and add the onion and cook over moderate heat until the onion is tender but not coloured and then add the garlic and the chilli and cook a minute longer.
Pour the eggs and cook over a moderate heat, stirring only enough to move the curds from the base of the pan, you want big soft curds.
When the egg is almost set, remove from the heat and fold through the tomatoes, tortilla crisps and the coriander and serve immediately.
Everything Cookies Aka Monster Cookies


Ingredients:
eggs, brown sugar, white sugar, vanilla, baking soda, butter, crunchy peanut butter, oatmeal, chocolate chips

Directions:
In very large bowl, use mixer to combine first seven ingredients--eggs through peanut butter.
Add oatmeal, candy, and chocolate chips and mix thoroughly by hand.
If dough is too sticky, either refrigerate or add another 1/2 to 1 cup oatmeal.
Scoop ice cream size balls of dough onto cookie sheets, with plenty of space in between.
Bake at 350° for 13-15 minutes.  If using two racks, switch top to bottom and bottom to top about halfway through.
Mary's Cheesecake
Category: desserts
By Michele

This recipe was passed down from my husband's grandmother. You will love this New York-style cheesecake. The longer it's refrigerated, the better. Enjoy!

Ingredients:
2 ½ cups graham cracker crumbs
¼ cup white sugar
½ cup margarine, softened
4 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
1 pint heavy cream
2 tablespoons all-purpose flour
7  eggs
2 teaspoons lemon juice
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and margarine until well blended . Press mixture into a 9 inch springform pan. In a large bowl, beat cream cheese with sugar until smooth. In a separate bowl, combine cream, flour, eggs, lemon juice and vanilla. Beat together, and then pour into cream cheese mixture. Mix well. Pour filling into prepared graham cracker crust. Bake in the preheated oven for 65 minutes. Turn off oven, and cool cake in oven for 30 minutes. Prop door open and cool in oven for an additional 30 minutes. Remove from oven and cool completely. Refrigerate for as long as possible before serving.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 2 hrs
Yields: 1 9-inch springform

Calories: 524.9
Fat: 39.7 g
Saturated fat: 21 g
Carbohydrates: 35.4 g
Sugars: 26.4 g
Dietary fiber: 0.4 g
Protein: 8.7 g
Cholesterol: 183.7 mg
Sodium: 352.9 mg
Avocado Omelet


Ingredients:
eggs, milk, salt, pepper, butter, avocado, cheese, onion, tomatoes, salt, bacon bits, chili powder, diced green chilies, avocados

Directions:
In med. skillet cook onions, tomatoes, salt, pepper and chili powder in butter. Simmer several minutes or until onions are soft.
Remove from heat.
While onions are simmering, peel avocados and reserve a few slices for garnish.
Mash remaining avocados and add to the onion mixture. Simmer a few minutes to unite flavors.
Serve the sauce in a small pitcher or gravy boat so that your guests & family can "pour it on.".
Make the omelet from the omelet ingredients as you would a normal omelet with the diced avocado in the middle, and the cheese. Pour the sauce over the cooked omelet and enjoy. YUM!
Margarita Cake
Category: world-cuisine
By Carol

A margarita - tequila, lime juice, triple sec - is baked into a cake mix.

Ingredients:
1 (18.25 ounce) package orange cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4  eggs
½ cup vegetable oil
⅔ cup water
¼ cup lemon juice
¼ cup tequila
2 tablespoons triple sec liqueur
1 cup confectioners' sugar
1 tablespoon tequila
2 tablespoons triple sec liqueur
2 tablespoons lime juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes. Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm. To make the glaze:  In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 10-inch Bundt cake

Calories: 392.8
Fat: 16 g
Saturated fat: 2 g
Carbohydrates: 53.7 g
Sugars: 36.6 g
Dietary fiber: 0.5 g
Protein: 4 g
Cholesterol: 62.9 mg
Sodium: 418.2 mg
Macaroni and Cheese Pizza Bake
Category: main-dish
By Chad

This is a great combination of mac 'n cheese and pizza that my kids love eating. It's a snap to make and the adults love it too!

Ingredients:
2 (7.25 ounce) packages macaroni and cheese mix
½ cup butter
½ cup milk
2  eggs, beaten
3 cups shredded mozzarella cheese, divided
1 (16 ounce) jar pizza sauce (such as Prego® Traditional Italian Sauce)
1 (4 ounce) package sliced pepperoni, or to taste
dried oregano, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and return pasta to pot. Add butter, milk, and cheese mix to macaroni; stir until evenly mixed. Stir eggs into macaroni and cheese until incorporated. Add 1 cup mozzarella cheese; stir until just combined. Spread macaroni and cheese mixture into the prepared baking dish; top with pasta sauce. Sprinkle the remaining 2 cups mozzarella cheese over sauce. Cover the cheese layer with pepperoni and season with oregano. Bake in the preheated oven until cheese is melted, about 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 519.5
Fat: 27.9 g
Saturated fat: 15.2 g
Carbohydrates: 41.9 g
Sugars: 8.2 g
Dietary fiber: 2 g
Protein: 24.8 g
Cholesterol: 127.3 mg
Sodium: 1310.5 mg
Tirk Salouk Swai (Mango Salsa) (Cambodia)


Ingredients:
mango, fresh lime juice, cilantro, green onion, salt, hot chili peppers

Directions:
Put all the ingredients in a blender and pulse until creamy., For a chunky salsa, just mix the chopped ingredients together in a bowl.
Golden Shrimp Stew


Ingredients:
olive oil, onions, red bell peppers, garlic, turmeric, mustard powder, saffron thread, water, dry white wine, chicken broth, new potatoes, diced tomatoes, medium shrimp, salt, cilantro, cilantro

Directions:
Heat the oil in a large stockpot or dutch oven.
Add the onions, bell peppers, and jalapenos and cook, stirring until the vegetables began to soften, about 5 minutes.
Add the garlic and cook till fragrant, about 30 seconds.
Add the tumeric, mustard, and saffron and stir to combine.
Add the wine and cook another 2 minutes.
Add the shrimp/chicken stock and poptatoes and bring to a boil.
Boil for 5 minutes.
Lower to a simmer and add the tomatoes.
Cook for 20 minutes.
Add the shrimp and simmer until cooked through, about 4 minutes longer.
Season with the salt.
Stir in the cilantro, remove from the heat and serve.
Italian Boneless Chicken


Ingredients:
eggs, parmesan cheese, butter, green pepper, onion, water, tomato sauce, sugar, dried basil, garlic powder, pepper, mozzarella cheese

Directions:
Preheat oven to 350°F.
Combine eggs, parmesan cheese and bread crumbs - mix well.
Stir in chicken.
Shape mixture into eight (8] 3/4-inch thick patties.
In a large skillet, cook patties in butter over medium high heat for 2-3 minutes per side or until golden brown.
Arrange in a 10 x 6 x 2-inch baking dish.
Cook green pepper and onions in oil until tender and remove from heat.
Add remaining ingredients, except cheese and stir well.
Spoon sauce over patties.
Sprinkle with cheese.
Bake uncovered for 25 minutes or until hot.
Creamy, Cheesy Lasagna


Ingredients:
lean ground beef, onion powder, garlic cloves, tomato sauce, tomato paste, water, salt, pepper, oregano, cream cheese, ricotta cheese, eggs, egg substitute, mozzarella cheese, parmesan cheese

Directions:
In a dutch oven or very large skillet, brown the meat.  Add the onion powder and garlic and cook a couple of minutes more.
Stir in the tomato sauce, paste, water and seasonings.
Cover, and simmer, stirring occasionally for 30 minutes.
With mixer or food processor, mix the cream cheese, ricotta and eggs.
Preheat oven to 350, and spray a large lasagna pan (11x15] with cooking spray.
Layer half the noodles in the bottom of the pan, breaking the noodles as needed.
Add half of the meat sauce, and spread evenly over the noodles.
Gently spread the cream cheese/ricotta mixture evenly over the sauce.
Lay the sliced Mozzarella on top of the cream cheese layer, covering completely.
Lay the remaining lasagna noodles on top of this.
Top with remaining meat sauce.
Sprinkle the Parmesan over the entire casserole.
Bake for 25 minutes.  Cool 15 minutes before cutting.
NOTE:  You could divide this into two smaller casseroles and freeze one.
Creamy Grits


Ingredients:
butter, grits, water, salt, pepper, heavy cream, cream cheese, parmesan cheese

Directions:
In large pot, heat milk and butter until simmering.
Add grits, whisking to prevent sticking to pan. Season if desired with salt and pepper.
Add water when grits begin to bubble.
Cook until consistency of oatmeal.
Stir in cream cheese and heavy cream until incorporated.
NOTE: I like to add "Old Bay Seasoning" and grilled shrimp and prosciutto for dinner. Otherwise, enjoy as you usually do grits!
Fresh Strawberry Pie I
Category: desserts
By Janice Papola

Delicious pies made with fresh strawberries. Top with whipped cream if you like.

Ingredients:
2 (8 inch) pie shells, baked
2 ½ quarts fresh strawberries
1 cup white sugar
2 tablespoons cornstarch
1 cup boiling water
1 (3 ounce) package strawberry flavored Jell-O®

Directions:
In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely.  Add boiling water, and cook over medium heat until mixture thickens.  Remove from heat.  Add gelatin mix, and stir until smooth.  Let mixture cool to room temperature. Place strawberries in baked pie shells; position berries with points facing up.  Pour cooled gel mixture over strawberries. Refrigerate until set.  Serve with whipped cream, if desired.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 2 pies

Calories: 166.9
Fat: 4.4 g
Saturated fat: 0.6 g
Carbohydrates: 31.6 g
Sugars: 21.7 g
Dietary fiber: 2.1 g
Protein: 1.7 g
Sodium: 104.3 mg
Gluten Free Lemon Poppy Seed Cake


Ingredients:
eggs, poppy seeds, baking powder, salt, lemon, milk, butter, sugar, powdered sugar

Directions:
Preheat oven to 350°F/180°C degrees. Spray a 7-inch round springform pan or a 9 x 5 inch loaf pan with cooking spray.
In a bowl, beat egg whites until a stiff peak forms. Set aside.
In another bowl, mix flour, poppy seeds, baking powder, salt, and lemon zest.
Add lemon juice and milk to the flour mixture and mix well.
In another bowl, beat butter and sugar well. Add egg yolks and beat again.
Add to the cake batter and mix well.
Fold egg whites into the batter and mix.
Pour the batter into the prepared pan.
Bake for 50 – 60 minutes or until a toothpick inserted into the cake comes out clean.
Let it cool in the pan for 5 minutes before removing to a wire rack to cool.
Dust with powdered sugar.
Infuse love, slice and serve with ice cream or whipped cream.
Crabmeat Roll-Ups
Category: appetizers-and-snacks
By KATE MARIE

This is an easy and delicious spread, and yet another way to use tortillas for an appetizer. The mixture can also be used without the tortillas as a spread on crackers.

Ingredients:
1 (8 ounce) package cream cheese, softened
¼ cup cocktail sauce
1 (8 ounce) package imitation crabmeat, chopped
¼ cup shredded Swiss cheese
¼ cup chopped green onion
4 (8 inch) flour tortillas
½ cup additional cocktail sauce for dipping

Directions:
In a medium bowl, mix together the cream cheese and cocktail sauce until well blended. Stir in crabmeat, Swiss cheese, and green onion. Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly. Wrap each tortilla in plastic wrap, and refrigerate overnight. Slice rolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 8 servings

Calories: 257.9
Fat: 14 g
Saturated fat: 8 g
Carbohydrates: 24.4 g
Sugars: 5.6 g
Dietary fiber: 1.4 g
Protein: 8.9 g
Cholesterol: 43.4 mg
Sodium: 769.4 mg
Garden Soup


Ingredients:
onions, celery, potato, English cucumber, tart apple, milk, curry powder, chives

Directions:
In a large saucepan combine onion, celery, potatoe, cucumber, apple and chicken stock;
Bring to a boil Reduce heat cover and simmer for 30 minutes or until veggies have softened.
In batches, puree in blender or food processor
Return mixture to the saucepan
Stir in milk (cream], curry powder, salt & pepper to taste
Heat until very hot; taste and adjust seasoning.
Gluten Free Chewy Chocolate Chippers


Ingredients:
flax seeds, warm water, unsalted butter, sugar, vanilla extract, amaranth flour, tapioca starch, nutmeg, salt, kosher salt, baking soda, turbinado sugar

Directions:
In a small dish, whisk together the flaxseed and warm water. Set aside.
In the bowl of a stand mixer, combine the butter, sugars and vanilla extract. Mix with the paddle attachment on medium speed for 2 minutes.
Scrape the sides and bottom of the bowl, then add the flax mixture and mix 1 minute on medium speed.
In a small bowl, whisk together the brown rice flour, amaranth flour, tapioca starch, nutmeg, salts, and baking soda.
Add the dry ingredients into the butter mixture and mix on medium speed until the dough comes together.
Add the chocolate chunks and mix until thoroughly incorporated.
Scoop the dough onto a piece of cling wrap and form into a log about 2” wide and 12” long.
Wrap and freeze for at least 1 hour.
Heat the oven to 350F and line baking sheets with parchment.
Cut the log into ½” disks, placing them 2” apart on the sheets.
Sprinkle the tops with a bit of Kosher salt and turbinado sugar.
Bake for 11-12 minutes, until edges set and start to turn golden. They might look a bit underdone, but this is fine.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool completely.
Store them in an airtight container for up to 3 days, or freeze - these make insane ice cream sandwiches!
Cherry Pie IV
Category: desserts
By Ben S.

This is the 1999 American Pie Council's National Pie Championship first place winner in the Fruit and Berry Category.

Ingredients:
2 cups all-purpose flour
1 cup shortening, chilled
½ cup cold water
1 pinch salt
1 ⅛ cups white sugar
3 ½ tablespoons cornstarch
2 pounds sour cherries, pitted
1 tablespoon butter
¼ teaspoon almond extract

Directions:
In a large bowl, combine flour and salt. Cut in the cold shortening until pea-sized (you may use the paddle of a stand mixer for this step, or pulse in a food processor, then transfer to a bowl). Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or overnight. On a lightly floured work surface, roll out half the dough to fit a 9-inch pie plate. Place bottom crust in pie plate, loosely cover with plastic, and refrigerate. Whisk together sugar and cornstarch in a saucepan; add cherries and toss to coat. Let stand for about 10 minutes to draw out the cherry juices. Preheat oven to 475 degrees F (245 degrees C). Place a baking sheet in the oven to preheat. Bring cherry filling to a boil over medium heat, stirring constantly. Lower the heat and simmer for 1 minute or until the juices thicken and become translucent (filling will thicken further as it cools). Remove from heat and stir in the butter and almond extract. Mix thoroughly and allow to cool to room temperature. Roll out second crust and cut into lattice strips or decorative shapes. When filling is cool, pour into bottom pie shell. Cover filling with top crust or cutouts and crimp edges. Reduce oven to 375 degrees F (190 degrees C) and place pie on hot baking sheet. Bake in the preheated oven until crust is golden brown and filling is bubbly, 45 to 55 minutes. Let pie cool and set several hours before slicing.

Prep time: 45 mins
Cook time: 55 mins
Total time: 6 hrs
Yields: 1 9-inch pie

Calories: 532.3
Fat: 27.7 g
Saturated fat: 7.4 g
Carbohydrates: 69 g
Sugars: 37.8 g
Dietary fiber: 2.7 g
Protein: 4.4 g
Cholesterol: 3.8 mg
Sodium: 15 mg
Apple Date Muffins


Ingredients:
whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, dates, egg substitute, brown sugar, 1% low-fat milk, apple

Directions:
Preheat oven to 375°F.
In a lg bowl combine the whole wheat and all purpose flours, bran, baking powder, baking soda and cinnamon. Stir in the dates.
In another bowl, beat the egg substitute with sugar and oil until well mixed, then stir in the milk and apple.
Pour into the flour mixture and stir just enough to moisten, being careful not to overmix.
Spoon into nonstick or paper-lined medium muffin tins, filling almost to the top.
Bake in the preheated 375°F oven for about 20 minute or until firm to the touch.
Cheddar-Thyme Flaky Biscuits
Category: bread
By laura902

Anxious to utilize my herb garden, I took advantage of my favorite biscuit recipe -- excellent with chicken and salad!

Ingredients:
2 cups flour
4 teaspoons baking powder
3 tablespoons white sugar
½ teaspoon salt
½ teaspoon cream of tartar
½ cup butter or margarine
¾ cup milk
½ cup shredded Cheddar cheese
1 tablespoon chopped fresh thyme

Directions:
Preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms. Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet. Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 10 biscuits

Calories: 220.4
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 24.4 g
Sugars: 4.7 g
Dietary fiber: 0.7 g
Protein: 4.7 g
Cholesterol: 31.8 mg
Sodium: 419.9 mg
Frosted Polynesian Salad


Ingredients:
green peppers, red onion, water chestnuts, carrots, pineapple tidbits, iceberg lettuce, mayonnaise, sour cream, sugar, bacon

Directions:
Cook peas as package directs and drain., Remove seeds and finely dice green peppers., Thinly slice onion and water chestnuts., Pare and coarsely grate carrots., Drain pineapple and mushrooms., Line a 9 x 13 baking dish with lettuce leaves., Layer vegetables and pineapple in dish., Combine frosting ingredients and spread evenly over the top., Cover dish and chill overnight., Before serving sprinkle grated cheese and bacon on top., Cut into squares.
Sweet & Sour Spiced Red Cabbage


Ingredients:
red cabbage, butter, bacon, tart apple, onion, granulated sugar, red wine vinegar, lemon juice, caraway seed, ground allspice, ground cloves, ground ginger, ground cinnamon, sea salt, fresh ground white pepper

Directions:
NOTE: IF HALVING THE RECIPE, THE PROPER AMOUNTS OF SUGAR AND VINEGAR SHOULD BE 8 TEASPOONS (2 TABLESPOONS PLUS 2 TEASPOONS]. CABBAGE MAY BE SHREDDED OR CHOPPED USING A FOOD PROCESSOR. (STEP ONE]: CORE and shred (or chop] the red cabbage.
PEEL and core the apple, then chop finely; PEEL and chop one small onion.
SQUEEZE enough lemons to yield 2 tablespoons juice, if using fresh (bottled juice okay].
MELT butter in a 2 quart saucepan over medium heat.
ADD cabbage and cook until just softened, stirring often (or, cook 4 slices chopped bacon in skillet until crisp, then begin sauteeing cabbage].
ADD the apple, onion and sugar, then continue cooking 5 minutes.
ADD the remaining ingredients.
COVER and simmer over low heat for 30 minutes, stirring occasionally.
ADJUST seasoning to taste and accompany with with a pork or beef main course.
SERVE and enjoy!
Lüchow’s Sauerbraten


Ingredients:
salt, pepper, onions, carrot, celery, cloves, peppercorns, red wine vinegar, bay leaves, butter, flour, sugar

Directions:
Wipe steak with damp cloth, season with salt and pepper. Place in earthen, glass, or enamelware bowl. Combine onions, carrot, celery, cloves, peppercorns, vinegar, and bar leaves and 2-1/2 pints water, or enough to cover meat. Cover and put in refrigerator 4 days.
On fifth day remove from refrigerator, drain meat, sauté in vegetable oil and 1 tablespoon butter in enamelware, glass or earthenware utensil, until seared on all sides. Add marinade liquid and bring to boil, then lower heat and let simmer about 3 hours.
Melt remaining 5 tablespoons butter in a pan. Stir flour smoothly into it. Add sugar, blend, and let brown to nice dark color. Add to simmering meat mixture. Cover and continue cooking until meat is tender, about 1 hour longer.
Remove meat to a warmed serving platter. Stir crushed gingersnaps into the pot juices and cook until thickened. Pour this special sauerbraten gravy over meat. Serves 6 or more.
Serve with Potato or Bread Dumplings. A fine full-bodied red wine is a fitting complement to this well-known dish. A favorite with our guests is Pommard Burgundy.
Coconut Cookies


Ingredients:
white sugar, brown sugar, egg, butter, flour, coconut, baking powder, baking soda

Directions:
Beat egg, add butter and cream., Add the two sugars and cream well., Add remaining dry ingredients and mix well., Bake at 350° for 8-10 minutes.