xiaoxl/recipe_data huggingface dataset:
Chef John's Grilled Garlic and Herb Shrimp
Category: seafood
By Chef John

This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization.

Ingredients:
1 ½ teaspoons kosher salt
½ teaspoon lemon zest
3 cloves garlic, thinly sliced
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh lemon thyme leaves
4 tablespoons olive oil, divided, or as needed
2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
skewers
1 tablespoon olive oil
½  lemon, juiced
½ teaspoon red pepper flakes
1 pinch cayenne pepper
salt and ground black pepper to taste
1  lemon, cut into wedges

Directions:
Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes. Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable. Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce. Preheat an outdoor grill for high heat and lightly oil the grate. Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter. Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.

Prep time: 12 mins
Cook time: 4 mins
Total time: 3 hrs
Yields: 6 servings

Calories: 223.2
Fat: 12.6 g
Saturated fat: 1.9 g
Carbohydrates: 1.9 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 25.1 g
Cholesterol: 230.4 mg
Sodium: 772.5 mg
Slow Cooker Filipino Chicken Adobo
Category: world-cuisine
By michellekay

This chicken adobo is a Filipino favorite made in the slow cooker. Serve with rice.

Ingredients:
6 pounds skin-on, bone-in chicken thighs
2 teaspoons whole black peppercorns
12 cloves garlic, smashed and peeled
4  bay leaves
½ cup soy sauce
1 cup distilled white vinegar

Directions:
Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid. Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 5 hrs
Total time: 5 hrs 10 mins
Yields: 8 servings

Calories: 580.6
Fat: 35.4 g
Saturated fat: 9.9 g
Carbohydrates: 3 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 58.5 g
Cholesterol: 212.2 mg
Sodium: 1094.5 mg
The Best Turkey Brine


Ingredients:
salt, brown sugar, oranges, lemons, herbs, cold water

Directions:
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.]  Add the oranges, lemons, and poultry herbs. I like to squeeze out some of the juices from the oranges and lemons into the solution before I add them. (Note: If you have a big turkey and need more brine, use 1/2 cup salt and 1/2 cup brown sugar for every additional gallon of water.].
Remove the neck, giblets, and liver from the cavity of the turkey and reserve.  Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Remove turkey from brine and rinse inside and out with cold water. Pat dry and prepare turkey according to your recipe.
Ham and Havarti Crostini


Ingredients:
unsalted butter, fresh tarragon, fresh thyme, sea salt, havarti cheese, fresh thyme sprigs

Directions:
Preheat the oven to 400°.
Arrange the bread in a single layer on two large baking sheets.
Bake until lightly toasted, about 7 minutes.
Remove from the oven and immediately cut each slice into a round with a large (3 inch] biscuit or cookie cutter.
Stir together the jam, butter, tarragon, and salt in a small bowl until very well combined.
Spread the jam mixture on top of each toast piece.
Cut the ham and cheese slices into the same size rounds as the toast pieces.
Place one ham slice, then one cheese slice onto each toast.
Place crostini onto a large baking sheet and bake at 400° until the cheese is melted, about 6 minutes.
Remove from the oven, place crostini onto a large platter, top each with a tarragon leaf, and enjoy while warm.
Per seving-140 calories, 7 g fat, 12 g carb, 2 g fiber, 7 g protein.
Peppercorn Chai Spice Tea


Ingredients:
low-fat milk, water, sugar

Directions:
Pour all ingredients including RawSpiceBar’s Peppercorn Chai into a saucepan, over medium heat.
Allow to heat until small bubbles appear around the perimeter of the milk. Stir, scraping the bottom to avoid scalding the milk. When the milk comes to a boil, turn off the heat and stir well.
Bring to a boil once again, turn off the heat and stir well. Allow to steep for a few minutes. Strain carefully into teacups, and serve.
Macaroni Fajita Bake


Ingredients:
lean ground beef, garlic cloves, green bell pepper, red bell pepper, elbow macaroni, green onion, ground cumin, cayenne pepper, tortilla chips, colby-monterey jack cheese, cilantro

Directions:
Preheat oven to 350 degrees.  Lightly grease/spray a 13" x 9" baking dish.
Brown ground beef, peppers and garlic in a large skillet until beef is no longer pink; drain and place back into the skillet.
Meanwhile cook macaroni according to package directions, drain.
Add cooked, drained macaroni to drained cooked beef in the skillet; add 1/4 cup green onions, seasonings, salsa con queso, and 1/2 cup of the crushed chips; pour into the 13 x 9-inch baking dish.
Sprinkle with remaining 1/2 cup crushed tortilla chips and remaining 1/4 cup green onions.  Evenly sprinkle with  the cheese and cilantro.
Bake at 350 degree for 30 minutes or until thoroughly heated.
Quick Honey Liqueur (Greitai Pagamintas Krupnikas)


Ingredients:
honey, water, vanilla bean, nutmeg, cinnamon sticks, whole cloves, lemon, zest of, vodka

Directions:
Combine honey with water, vanilla, spices and lemon peel in a large metal percolator.  Bring to a boil and let it perk for about 7 minutes.  Remove from heat; add vodka.
When slightly cooled, strain and pour into a sterilized quart jar or heat-proof bottle.  Can be served warm or cold.
Gourmet Magazine's Asian Cucumber Ribbon Salad


Ingredients:
seasoned rice vinegar, sugar, soy sauce, English cucumbers

Directions:
Bring vinegar and sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature. Stir in soy sauce and sesame oil.
Cut cucumber lengthwise into 1/8-inch-thick ribbons using a mandoline or other manual slicer. Toss cucumber with dressing and let stand 5 minutes before serving.
Strawberry Orange Salad With Cardamom Syrup


Ingredients:
oranges, blood oranges, strawberries, sugar, water, cardamom pods

Directions:
To prepare the syrup: Lightly crush the cardamom pods with a mortar and pestle or the back of a knife.  Not too small as they will be strained from the syrup.
Place water, sugar and cardamom in a small saucepan.  Heat on medium for 2 or 3 minutes until the sugar is melted and the cardamom begins to infuse the simple syrup.  You should not have any bubbling and the syrup should be translucent. Remove from heat and set aside.
To prepare the salad: Wash and hull the strawberries.  Halve or quarter the berries and place in bowl.
Take the oranges and trim the tops so they will sit nicely on your cutting board. Trim down the side of the orange with a knife to remove the peel and all visible pith (white part.  You are trying to keep as much of the orange flesh on the fruit.  Split the orange in half and trim out white in the center. Cut orange halves into 4 to 6 segments depending on the size of the fruit. Place oranges in the bowl with the strawberries.
Pour the syrup over the fruit salad and stir.
Chill for a minimum of 30 minutes. If you are chilling longer, periodically mix to make sure all the fruit is in good contact with the syrup.
Serve.
Spicy Pepper Steak


Ingredients:
soy sauce, garlic, paprika, ground ginger, green peppers, celery, green onion, cornstarch, water, diced tomato, salt, pepper

Directions:
Cut beef across grain into thin strips.
In a bowl combine soy sauce, garlic, paprika, ginger, and oil.
Add the beef to bowl and stir to coat.
Cover bowl and let it stand 30 min at room temperature.
In the meantime, slice vegetables.
In a large wok or frying pan, heat 1 Tbsp oil.
Add the beef and cook over med/high heat until browned.
Remove meat.
Add vegetables (except tomatoes] to the pan.
Cook vegetables until tender crisp.
Return meat to the pan with the vegetables.
Mix cornstarch with water and add to pan.
Cook until thickened.
Add the tomatoes and heat through.
Add salt and pepper to taste.
Serve over cooked rice or noodles.
Asian Pasta Salad with Beef, Broccoli and Bean Sprouts
Category: salad
By Ben S.

A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.

Ingredients:
3 medium garlic cloves, minced
6 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 teaspoon ground ginger
¾ teaspoon hot red pepper flakes
2 tablespoons mayonnaise
¼ cup vegetable oil
2 tablespoons salt
1 pound penne pasta
8 ounces broccoli florets
1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips
3 medium carrots, peeled and coarsely grated
1 medium red bell pepper, cut into bite-size strips
2 cups bean sprouts
3  green onions, thinly sliced
½ cup chopped roasted (or honey-roasted) peanuts
¼ cup chopped fresh cilantro

Directions:
Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in  oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid. Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients. Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.

Yields: 8 servings

Calories: 467.6
Fat: 19.2 g
Saturated fat: 3.4 g
Carbohydrates: 53.7 g
Sugars: 7.3 g
Dietary fiber: 5 g
Protein: 23.9 g
Cholesterol: 28.6 mg
Sodium: 3119.8 mg
Mexican Open Faced Sandwich


Ingredients:
mayonnaise, avocado, onion, green chilies, tomatoes, bacon, cheddar cheese

Directions:
"Spread bread with mayo.  Cover each bread with avocado, onion, chiles, tomato, and 2 slices each of bacon.  Top with cheddar.  Broil until cheese is melted."
Sturdier Whipped Cream


Ingredients:
cream cheese, sugar, salt, vanilla extract, heavy cream

Directions:
Beat cream cheese, sugar & salt with an electric mixer on medium-high speed until light and fluffy, 1-2 minutes, scraping down sides of bowl often. Add vanilla and beat for 30 seconds.
With speed on low, gradually add the heavy cream in a slow steady stream.  When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2-3 minutes more.
Chicken Dijon


Ingredients:
chicken pieces, Miracle Whip, Dijon mustard

Directions:
Combine salad dressing and mustard., Coat chicken with mixture and crumbs., Bake at 350 degrees for 1 hour.
Sweet Potato Soup With Mascarpone


Ingredients:
butter, onion, garlic clove, sweet potatoes, ginger

Directions:
Heat butter in pot on medium heat.
Add onions and garlic and fry until onions are clear.
Add potatoes and ginger and fry for 1 minute.
Add broth and bring to boil.
Cover and simmer for 30 minutes.
Puree with hand blender.  (I like mine very smooth, but if you want it more lumpy, be careful not to over-blend].
Add mascarope and stir in until most large lumps are gone but small lumps remain.
Cook for 2 minutes on medium heat and add salt and pepper to taste. (I added a lot of pepper and only a dash of salt.  The amount of salt needed will depend on the broth you used and personal taste.].
Serve with bread.
Sloppy Joe Biscuit Cups


Ingredients:
ground beef, celery, onion, green pepper, barbecue sauce, salt, cheddar cheese

Directions:
Preheat oven to 400 degrees.
Brown beef, celery, onion and bell pepper.
Drain.
Stir in BBQ sauce and salt.
Simmer uncovered for 3 minutes.
Place (10] biscuit into each well of an ungreased muffin tin.
Press dough firmly onto bottoms and up sides of cups.
Spoon about 1/4 cup of beef mixture into each biscuit cup.
Bake 10 to 13 minutes or until edges of biscuits are golden brown.
Place 2 quarter slices of the cheese on top and return to oven just until cheese melts.
Let stand one minute.
Loosen edges and remove from pan.
Serve.
Michigan Hot Dog
Category: main-dish
By lutzflcat

This regional specialty has a unique sauce which is typically slightly chunkier and thicker than most hot dog sauces.  You'll often find this served on top-split buns, but regular hot dog buns will work. There are many versions of this sauce, but this is the way we like ours.

Ingredients:
1 pound ground beef
⅔ cup finely chopped onion, divided
1 (15 ounce) can tomato sauce
⅓ cup ketchup
2 tablespoons chili powder
1 tablespoon cider vinegar
1 tablespoon garlic powder
1 teaspoon hot sauce (such as Frank's® RedHot®)
salt and freshly ground black pepper to taste
1 tablespoon water, or as needed
10  hot dog buns
10  all beef hot dogs
5 teaspoons prepared yellow mustard

Directions:
Brown ground beef and 1/3 cup onion in a large skillet over medium heat, until the meat is no longer pink, 5 to 7 minutes. Drain, and return the skillet to the stove. Stir tomato sauce and ketchup into the ground beef mixture. Add chili powder, vinegar, garlic powder, hot sauce, salt, and pepper; stir until well combined. Reduce heat to low and simmer uncovered until sauce has thickened, 8 to 10 minutes. If sauce gets too thick, add water to thin it out. Meanwhile steam or simmer hot dogs in hot water until hot. Assemble hot dogs: Place a hot dog in a bun and spoon 2 to 3 tablespoons sauce on top. Sprinkle with remaining onions and drizzle with yellow mustard.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 10 servings

Calories: 429.8
Fat: 25.8 g
Saturated fat: 9.8 g
Carbohydrates: 30.5 g
Sugars: 8.9 g
Dietary fiber: 2.4 g
Protein: 19 g
Cholesterol: 57.4 mg
Sodium: 1242 mg
Spinach Casserole


Ingredients:
frozen spinach, mild cheddar cheese, Minute Rice, butter

Directions:
Cook frozen spinach in a pot of water until it starts to boil., Drain spinach and put in a round casserole dish., Add the other ingredients and mix well., Bake in the oven on 350 until the cheese is bubbling. Enjoy.
Viennese Biscuits (Cookies)


Ingredients:
butter, icing sugar, plain flour

Directions:
Cream butter and sugar thoroughly.
Add sifted drinking chocolate and flour.
Mix well to form a soft dough.
Pipe onto greased or lined oven trays using a 1cm star nozzle - or roll into small balls.
Bake at 180 degrees celsius for 20 minutes.
When cold, dust with icing sugar or extra drinking chocolate.
Corn Souffle
Category: side-dish
By Mary Poris

I make this every year, and my family always looks forward to having it.  It's one of those recipes that looks like you've spent a lot of time on, but it's so easy to make. Originally submitted to ThanksgivingRecipe.com.

Ingredients:
2 (15.25 ounce) cans whole kernel corn
2 (14.75 ounce) cans cream-style corn
4 tablespoons white sugar
4 tablespoons all-purpose flour
4 tablespoons milk
4  eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well. Pour the mixture into a 2-quart baking dish. Bake for 1 to 1 1/2 hours.

Yields: 8 servings

Calories: 238.8
Fat: 4.1 g
Saturated fat: 1.1 g
Carbohydrates: 48.6 g
Sugars: 13.4 g
Dietary fiber: 3.4 g
Protein: 8.4 g
Cholesterol: 93.6 mg
Sodium: 650.6 mg
Cheddar Biscuits
Category: bread
By Chaney

This is a very tasty, easy bread to make.  It goes great with things like spaghetti and lasagna.

Ingredients:
2 cups biscuit baking mix
1 cup shredded Cheddar cheese
⅔ cup milk
½ teaspoon garlic powder
2 tablespoons margarine, melted
2 teaspoons dried parsley
1 teaspoon garlic salt

Directions:
Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper. In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet. Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 biscuits

Calories: 214.4
Fat: 12.3 g
Saturated fat: 4.9 g
Carbohydrates: 19.9 g
Sugars: 1.7 g
Dietary fiber: 0.6 g
Protein: 6.4 g
Cholesterol: 16.5 mg
Sodium: 732 mg
Turkey and Caviar Sandwiches


Ingredients:
mayonnaise, chili sauce, ketchup, cognac, chives

Directions:
Cut the turkey breast across the grain into very thin slices.
Blend the mayonnaise with the caviar, chili sauce or ketchup, Cognac and chives.
Spread the caviar mayonnaise on each of four slices of bread and arrange one-fourth of the turkey meat on top.
Smear one side of each of the remaining four slices of bread with the mayonnaise mixture and add the slices, smeared side down over the sandwiches.
Man's Tuna Spread


Ingredients:
bacon, low-fat cream cheese, tuna, white wine, lemon juice, soy sauce, Worcestershire sauce, dill weed

Directions:
Put all the ingredients in a food processor., Whiz., Serve with any shaped crackers- vegetable biscuits, ritz, triscuits, etc.
Marinated Chickpeas
Category: side-dish
By Rita Spangler

A lovely and refreshing salad or appetizer, better if it's allowed to sit and marinate a few days. You can also pop it in a blender for quick and tasty hummus.

Ingredients:
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
3 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon chopped fresh parsley
¼ teaspoon minced garlic
sea salt to taste

Directions:
Place chickpeas in a bowl. Add olive oil, oregano, lemon juice, lemon zest, parsley, garlic, and sea salt and mix well. Marinate chickpeas in the refrigerator, 8 hours to overnight.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 4 servings

Calories: 175.8
Fat: 11 g
Saturated fat: 1.5 g
Carbohydrates: 16.6 g
Sugars: 0.2 g
Dietary fiber: 3.3 g
Protein: 3.6 g
Sodium: 289.9 mg
Lighter Chicken and Dumplings
Category: soups-stews-and-chili
By LINDAHU

A lighter version of this classic down-home dish. One of the best comfort foods of all time!

Ingredients:
1 (10.75 ounce) can  reduced fat cream of chicken soup
1 (14.5 ounce) can low-fat, low sodium chicken broth
½ cup milk
1 tablespoon vegetable oil
¼ cup chopped onion
½ cup chopped celery
3  skinless, boneless chicken breast halves - cut into strips
1 teaspoon celery seed
ground black pepper to taste
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 tablespoons vegetable oil

Directions:
In a large saucepan or Dutch oven, stir together the cream of chicken soup, chicken broth, and milk. Bring to a simmer over medium heat. Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken strips, onion and celery.  Sautee until chicken is cooked through, and onions are tender. Transfer the chicken mixture to the soup pot, and mix well. Reduce heat to low, and simmer for 30 to 45 minutes. Season with celery seed and black pepper. To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 1/2 cup of milk and 2 tablespoons of oil. Pour into the dry ingredients, stirring just until moistened. Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover pot tightly, and bring to a boil. Simmer for another 12 to 15 minutes - without peeking! Ladle into bowls, and serve hot.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 392.7
Fat: 14.7 g
Saturated fat: 3.1 g
Carbohydrates: 35.6 g
Sugars: 4.2 g
Dietary fiber: 2.4 g
Protein: 28.3 g
Cholesterol: 62.2 mg
Sodium: 1275.9 mg
Barbecued Beer Steak


Ingredients:
beef sirloin steaks, beer, onion, soy sauce, black pepper

Directions:
"Place steak in plastic bag.  Combine beer, onion, soy sauce and pepper; pour over steak.  Press air out of bag; tie top securely.  Refrigerate 8 hours or overnight, turning over occasionally.  Remove steak from marinade and place on grill 4" to 5" from hot coals.  Cook 7 to 10 minutes on each side, or to desired degree of doneness; sprinkle cheese evenly over top side of steak during last few seconds of cooking time.  To serve, cut across grain into thin slices. Makes 3 to 4 servings."
Smoked Venison Penne


Ingredients:
penne, olive oil, shallots, mushrooms, garlic clove, flat leaf parsley, parmesan cheese

Directions:
Heat the olive oil in a large frying pan; add shallots, mushrooms and garlic and fry till shallots are cooked and golden.
Toss in strips of Rannoch Smokery Cold Smoked Venison,.
Take the pan off the heat
In the meantime, cook the pasta according to the pack instructions.
Mix the cream and the egg yolks in a bowl and season to taste.
Add the egg and cream mixture to the shallots and mushrooms, and then toss in the drained pasta.
Add chopped parsley and stir through.
Garnish with some extra Rannoch Smokery Cold Smoked Venison, and top with grated parmesan cheese.
Cider Beef Stew for Two


Ingredients:
all-purpose flour, salt, pepper, beef stew meat, apple cider, water, vinegar, dried thyme, carrots, potato, onion

Directions:
Combine flour, salt, and pepper.
Add beef and toss to coat.
In a large saucepan or dutch oven, brown beef in oil.
Add cider, water, vinegar, and thyme.
Bring to a boil and then reduce heat and simmer for 1 hour or until meat is tender.
Add carrots, potato, and onion.
Return to a boil and then reduce heat and simmer 45 minutes or until vegetables are tender.