xiaoxl/recipe_data huggingface dataset:
Red Curried Cauliflower


Ingredients:
cauliflower, onion, garlic clove, light coconut milk, fresh ginger, chili sauce, fish sauce

Directions:
In a large pot of boiling water, cook the cauliflower until crisp-tender, 5 minutes.  Drain in a colander, then plunge into a bowl of ice water until cooled.  Drain very well.  This can be done 1 day ahead.
In a medium skillet, heat the oil over medium-high heat.  Add the onion and saute until golden, 6 minutes.  Add the garlic and cook until the onion is lightly browned about 1 minute.  Add the coconut milk.  When it boils, reduce the heat to medium.  Stir in the ginger, chili sauce, fish sauce and the chili paste.
Add the cauliflower and saute until heated through, 2-3 minutes.  Let the cauliflower sit briefly to serve warm, not hot.
Chicken Marsala
Category: world-cuisine
By Anonymous

A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.

Ingredients:
¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4  skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

Directions:
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown.  Turn over chicken pieces, and add mushrooms. Pour in wine and sherry.  Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 447.7
Fat: 26.6 g
Saturated fat: 9.6 g
Carbohydrates: 13.3 g
Sugars: 2.8 g
Dietary fiber: 0.5 g
Protein: 28.8 g
Cholesterol: 99 mg
Sodium: 543 mg
Quick Italian Vegetable Soup
Category: soups-stews-and-chili
By Peach822

A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan cheese on top is optional.

Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2  carrots, sliced
2 stalks celery, sliced
1 (16 ounce) can diced plum tomatoes
2 teaspoons Italian seasoning
2 cubes beef bouillon
6 cups water
2  zucchinis, quartered and sliced
2 cups sliced cabbage
1 teaspoon garlic salt
salt and ground black pepper to taste
½ cup freshly grated Parmesan cheese

Directions:
Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently. Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 93
Fat: 4.5 g
Saturated fat: 1.6 g
Carbohydrates: 10 g
Sugars: 5.1 g
Dietary fiber: 2.9 g
Protein: 4.9 g
Cholesterol: 5.9 mg
Sodium: 1210.2 mg
Sweetened Condensed Milk Biscuits ( Cookies )


Ingredients:
margarine, sugar, salt, flour, sweetened condensed milk, vanilla essence

Directions:
Beat the margarine and sugar until creamy.
Add vanilla essence - beat for another couple seconds.
Add the tin of sweetened condensed milk to the "cream" mixture.
Add salt then flour - cut into the mixture whilst mixing with a round edged knife.
Once mixture has the consistency of workable dough (more flour may be needed to get right consistency] roll out dough into 6 inch "sausages" - wrap "sausage dough" in parchment paper (wax paper] and place in fridge  for half an hour before cutting the sausages into slices.  Flatten biscuits lightly before baking in a preheated oven @ 180degrees until biscuits are a fine golden colour.
This recipe makes approximately 60+ biscuits -.
Sesame-Asparagus Stir-Fry


Ingredients:
sesame seeds, olive oil, asparagus, garlic clove, soy sauce

Directions:
In nonstick 12-inch skillet, toast sesame seeds over medium-high heat until fragrant and golden, about 4 minutes. Transfer to small bowl.
To same skillet, add olive oil and heat until hot. Add asparagus, garlic, and soy sauce, and cook, stirring, until asparagus is tender-crisp, 6 to 8 minutes. Toss with sesame oil and sprinkle with sesame seeds before serving.
Summer Penne Pasta
Category: fruits-and-vegetables
By STACY D.

This is an excellent recipe by itself but can easily be personalized. Try different combinations of vegetables or experiment with different pasta shapes.

Ingredients:
1 (16 ounce) package penne pasta
⅓ pound sliced green bell peppers
⅓ pound sliced red bell peppers
⅓ pound sliced yellow bell peppers
2 tablespoons olive oil
1  zucchini, sliced
1  yellow squash, sliced
6 ounces mushrooms, chopped
1 clove garlic, minced
2  medium tomato - peeled, seeded and chopped
ground black pepper to taste
salt to taste

Directions:
In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet. While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown. To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add chopped mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat. Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.

Yields: 8 servings

Calories: 263.8
Fat: 5 g
Saturated fat: 0.8 g
Carbohydrates: 47.6 g
Sugars: 5.7 g
Dietary fiber: 3.9 g
Protein: 9.5 g
Sodium: 10.2 mg
Super Easy Egg Casserole
Category: breakfast-and-brunch
By 5MOM

Another husband-approved recipe. Made a couple times recently because of how easy it is to make! This recipe is easy to double or triple, but you may have to cook a bit longer if doing so.

Ingredients:
1 cup shredded Cheddar cheese
6  eggs, whisked
6 slices bacon, diced
2 slices bread, cubed
⅓  red bell pepper, diced
2  green onions, chopped
3 tablespoons milk
½ teaspoon minced garlic, or to taste  (Optional)
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish. Bake in the preheated oven until eggs are set, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 340.4
Fat: 23.2 g
Saturated fat: 10.4 g
Carbohydrates: 9.3 g
Sugars: 2.4 g
Dietary fiber: 0.7 g
Protein: 23.2 g
Cholesterol: 324.7 mg
Sodium: 728.3 mg
Refreshing Watermelon Salad
Category: salad
By CHICA3578

Surprising yet delicious combination of ingredients that can be had as a starter salad, healthy snack or a light meal.

Ingredients:
3 tablespoons lime juice
1 cup sliced red onion, cut lengthwise
15 cups cubed watermelon
3 cups cubed English cucumber
1 (8 ounce) package feta cheese, crumbled
½ cup chopped fresh cilantro
cracked black pepper
sea salt

Directions:
In a small bowl, pour lime juice over red onions.  Allow to marinate while assembling the salad. Gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl. Season with black pepper. Toss watermelon salad with marinated onions and season with sea salt just before serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 15 servings

Calories: 94
Fat: 3.5 g
Saturated fat: 2.3 g
Carbohydrates: 14.2 g
Sugars: 10.9 g
Dietary fiber: 1 g
Protein: 3.4 g
Cholesterol: 13.5 mg
Sodium: 182.4 mg
Lemon Almond Iced Tea


Ingredients:
water, tea bags, lemons, sugar, vanilla extract

Directions:
Bring water to a boil in a saucepan., Remove from heat add tea bags., Steep for 10 minutes., Put lemon slices into a large pitcher, giving them each a squeeze as you go., Add sugar into pitcher., Mix in tea., Add flavorings and pop right before serving.
Cranberry Pork Tenderloin Medallions


Ingredients:
cranberry juice, garlic cloves, spicy brown mustard, honey, Worcestershire sauce, canola oil, cranberry sauce

Directions:
Rinse pork; pat dry.  Cut each tenderloin crosswise into 2-inch thick medallions.
Combine cranberry juice, garlic, mustard, honey and worcestershire sauce in a large zip-top plastic bag.
Add pork, turning to coat.  Seal bag; chill at least 2 hours or up to overnight.
Preheat oven to 350 degrees.  Remove pork from bag and pat dry; discard marinade.  Cook half of pork in 1 tablespoon hot oil in a large skillet over medium-high heat about 2 minutes per side or until browned, turning once.  Transfer meat to a rimmed baking sheet.  Repeat process with remaining oil and pork.
Bake pork about 13 minutes until 140 degrees in center.
Drizzle with pan juices.  Serve immediately and garnish with cranberry sauce, if desired.
Donauwelle
Category: desserts
By CobaltSerenity

Tart cherries mixed in black and white cake, topped with buttercream.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 cup margarine
2 tablespoons margarine
1 ¼ cups white sugar
1 teaspoon vanilla extract
5  eggs, separated
2 teaspoons unsweetened cocoa powder
1 (16 ounce) can pitted tart cherries in water, drained
1 cup margarine
2 tablespoons margarine
1 ½ cups confectioners' sugar
2 teaspoons rum flavoring
2  egg yolks

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper. Sift together the flour and baking powder in a bowl; set aside. Beat 1 cup plus 2 tablespoons margarine with an electric mixer in a large bowl until fluffy. Beat in the white sugar, vanilla extract, and 5 egg yolks. Stir in the flour mixture until just combined. Beat egg whites until foamy in a large glass or metal mixing bowl. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Use a rubber spatula or wire whisk to gently fold 1/3 of the egg whites into the batter, keeping as much volume as possible. Add the remaining egg whites, folding just until incorporated. Pour half of the batter into a separate bowl. Sift the cocoa powder into one bowl of batter. Stir until just combined. Pour the white batter into the prepared baking dish, then spread the chocolate batter over. Arrange the tart cherries on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. To make the buttercream, beat 1 cup plus 2 tablespoons margarine, confectioners' sugar, rum, and 2 egg yolks until light and fluffy. Spread over cooled cake. Refrigerate cake until ready to serve.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr 50 mins
Yields: 1 9x13-inch cake

Calories: 428.9
Fat: 27.4 g
Saturated fat: 5.1 g
Carbohydrates: 42.5 g
Sugars: 29.7 g
Dietary fiber: 0.8 g
Protein: 4.5 g
Cholesterol: 83.7 mg
Sodium: 349.7 mg
Light & Creamy Layered Lemon Cheesecake


Ingredients:
flour, margarine, cream cheese, powdered sugar, Cool Whip, instant lemon pudding, milk, Cool Whip

Directions:
To make bottom layer:.
Mix flour, margarine, and chopped nuts together and spread evenly in 9" x 13" x 2.5" pan.
Bake 15 minutes on 350 degrees.
Cool.
To make second layer:.
Blend cream cheese, powdered sugar, and Cool Whip in mixer.
Spread over crust.
To make third layer:.
Mix pudding according to package directions (using 3 Celsius milk for 2 packages] and pour immediately into pan.
To make top layer:.
Spread remaining 9 oz. Cool Whip on top of other layers.
Cajun Grilled Stuffed Jalapenos


Ingredients:
cream cheese, monterey jack pepper cheese, garlic, green onion, cherry tomatoes, bacon

Directions:
Mix well the first 6 ingredients in a bowl., Stuff the already halved jalapenos., Top with a slice of bacon., Grill until cheese has started to melt.
Chicken Scaloppine Like Carino's


Ingredients:
butter, lemon juice, white wine, garlic, spaghetti, chicken, butter, chicken breasts, flour, roma tomato, salt, pepper, garlic powder, heavy whipping cream

Directions:
Combine Lemon Butter (first four] ingredients in a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed.
Once combined, keep refrigerated until needed.
Put Spaghetti on to boil & prepare as you usually would, to al dente.
While it is cooking:
Butterfly each chicken breast, or place between 2 pcs of plastic wrap, flatten with a mallet.  (you may cut to size, as you wish, e.g., 4, 6, or 8 pieces, your choice & depending on the size of the breasts].
In a warm saute pan, melt butter.
Dredge chicken in flour.
Saute chicken in butter until it is golden browned & *JUST* done.
Remove to a warm plate or warming plate or oven.
To pan, add tomatoes, mushrooms, bacon, and spice mixture.
Simmer until tomatoes begin to dissolve.
Add heavy cream and allow to boil to the middle of pan.
Remove from heat, add one cup lemon butter, and fold together to make sauce.
Plate spaghetti, top with scallop of chicken & spoon sauce over.
Fresh Tomato Salad With Feta


Ingredients:
tomatoes, sweet onion, feta cheese, pimiento, olive oil, red wine vinegar, parsley, fresh basil leaves, salt, black pepper

Directions:
Arrange tomato and onion slices on a small, deep serving platter.
Sprinkle with a layer of feta cheese and olives.
In a small bowl, whisk together oil, vinegar, parsley, basil, salt and pepper. Pour dressing over salad and serve.
Weight Watchers Mashed "potatoes" With Chives


Ingredients:
cauliflower, yukon gold potatoes, garlic cloves, table salt, low-fat milk, salted butter, black pepper, fresh chives

Directions:
Place cauliflower, potatoes, garlic and 1/2 teaspoon of salt in a medium saucepan. Add enough water to cover and bring to a boil.
Boil until vegetables are tender, about 10-15 minutes; drain and return to saucepan.
Stir in milk, butter, remaining 1/2 teaspoon of salt and pepper; mash until smooth.
Stir in chives and serve.
Black Bean and Cheesy Burrito - Ww


Ingredients:
black beans, low-fat cheddar cheese, colby cheese, salsa, flour tortilla

Directions:
Layer black beans on tortilla and top with cheese., Microwave until cheese melts., Roll up tortilla, top with salsa.
Low-Cal Apple Vanilla Granola


Ingredients:
rolled oats, walnuts, sesame seeds, sunflower seeds, unsweetened flaked coconut, cinnamon, maple syrup, vanilla, stevia powder, dates

Directions:
Preheat oven to 350 degrees.
In large bowl, mix all dry ingredients except stevia and dates. In glass measuring cup, mix oil, maple syrup, apple juice concentrate, vanilla, and stevia extract. Drizzle over dry ingredients and mix in thoroughly till evenly moistened.
Use baking spray on two 9"x12" baking pans, and spread granola mix evenly between the two pans. Bake 15 minutes, stir, then reduce heat to 300 degrees and bake another 10 - 20 minutes, stirring every 10 minutes until the color and crispness suit you. Remove from oven and let cool for 15 minutes before stirring in the dates or apples. Store in a well-sealed container. Will keep on a countertop for 2 - 3 weeks; if you want it to last longer than that it should be refrigerated.
Moose Stew


Ingredients:
shortening, cracked black pepper, paprika, bay leaf, salt, condensed beef broth, dry red wine, onion, carrots, new potatoes, butter, flour

Directions:
Saute meat cubes in shortening until brown on all sides.
Add pepper, paprika, bay leaf, salt, beef broth, red wine, onion, and carrots.
Cover and simmer until meat is tender, about 2 hours.
Add whole onions and potatoes; cover and simmer for an additional 15 minutes, or until the vegetables are barely tender.
Mix butter and flour into a paste.
Drop into simmering stew.
Cook, stirring, until stew bubbles and thickens.
Serve with rice or polenta.
Feta Pepper Dip


Ingredients:
feta cheese, cream cheese, mayonnaise, scallion, lemon zest, fresh black pepper

Directions:
Blend feta, cream cheese and mayonnaise in a food processor until smooth, scraping the sides of processor a couple of times to make sure it all gets blended.
Put blend in bowl and fold in peppers, scallions, lemon zest and black pepper.
Transfer to the serving bowl and chill for at least 1 hour.
Just before serving, you can drizzle with olive oil, if desired.
This is good served with BBQ potato chips, toasted bread triangles -- whatever you like best!
Pumpkin Pie Spice Latte


Ingredients:
sugar, canned pumpkin, brewed coffee

Directions:
Bring milk, sugar and pumpkin to simmer in medium saucepan on medium heat, stirring to dissolve sugar.
Carefully pour mixture into blender container. Add coffee, vanilla and pumpkin pie spice. With center part of blender cover removed to let steam escape, blend on medium speed until smooth and frothy. Pour into mugs. Serve immediately.
Low Carb Mexican Beef and Spinach Casserole


Ingredients:
ground beef, onion, frozen chopped spinach, cream cheese, sour cream, Rotel Tomatoes

Directions:
Brown the hamburger and onion; drain fat.
Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
Mix well and bake at 350ºF for about 40 minutes or until bubbly and browned on top.
Candied Yams with Cranberries


Ingredients:
flour, brown sugar, oatmeal, cinnamon, butter, cranberries, miniature marshmallows

Directions:
Combine flour, sugar, oats and cinnamon.
Cut in butter until mixture resembles coarse crumbs.
Lightly toss 1 cup crumb mixture with yams and cranberries.
Arrange in a 1 1/2 quart casserole.
Sprinkle with remaining crumb mixture.
Bake at 350 degrees for 35 minutes.
Sprinkle with marshmallows and return to oven until marshmallows are lightly browned.
Chicken Kebabs


Ingredients:
boneless skinless chicken breasts, scallions, reduced sodium soy sauce, honey, fresh ginger, ground ginger, garlic powder, sesame seeds

Directions:
.Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium- high.
Lay out 3 chicken strips, about 1/2-inch apart. Place a scallion crosswise over the center of the chicken pieces. Then wrap chicken over scallion 1 by 1, securing with a toothpick. Repeat process until you have used 1 pound of chicken.
Season and grill the remaining 1 pound chicken breasts for another meal later in the week.
In a small bowl, whisk together soy sauce, honey, sesame oil, ginger, and garlic powder. Reserve half a cup of the marinade to use as a dipping sauce. Brush the remaining marinade all over the chicken-scallion skewers.
Grill kebabs 5 to 7 minutes turning occasionally until the chicken is cooked through.
Garnish the reserved dipping sauce with sesame seeds and serve alongside skewers.
Grilled Cheese Pizza Sandwich


Ingredients:
mozzarella cheese, provolone cheese, parmesan cheese, salt, pepper, butter

Directions:
Spread 1 tablespoon of marinara sauce on each piece of bread.
Place mozzarella and provolone cheese slices on side with sauce on first piece of bread.
Sprinkle parmesan cheese over the cheese slices.
Top with second piece of bread, sauce side down.
Melt butter in skillet over medium to medium-high heat.
Place sandwich in skillet and cook on both sides until cheese inside is melted and outside is golden brown or darker if you like.
Enjoy!
Mascarpone and Cilantro Torta


Ingredients:
mascarpone cheese, pesto sauce, fresh cilantro, baguette

Directions:
Line a wide-mouthed 2-3 cup non-corrosive container with two smooth layers of cheesecloth, or a clean dry muslin or linen towel.
In a bowl, beat the cheese with an electric mixer on medium speed until soft and spreadable.
Press one fourth of the cheese evenly over bottom of container. Spread one third of the pesto evenly over the cheese - right to the edges of the container. Repeat the steps to layer the remaining cheese and pesto - ending with a layer of cheese.
Fold the edges of the cloth over the cheese and press gently to compact. Cover airtight and chill until firm - at least one hour and up to one day.
Fold back the cloth, invert a plate over the torta and then, holding the plate and container, flip over and invert the torta onto the plate. Peel off the cloth and if desired, garnish with cilantro springs.
Serve with baguette slices.
Beef and Cheese Stuffed Crescent Rolls


Ingredients:
ground beef, milk, mayonnaise, cheese

Directions:
Preheat oven to 425°F.
Brown beef and season with a dash of garlic powder, salt and pepper.
Drain grease.
Stir in mayonnaise.
Combine cream of chicken soup and milk and heat until smooth.
Separate each roll and spoon 1 tsp of meat mix onto wide end of roll and sprinkle with cheese.
Roll up.
Spray Pyrex dish with Pam.
Spread enough of soup mix to cover bottom of dish.
Place crescent rolls in dish.
Pour approximately 2/3 of soup mix over crescent rolls.
Sprinkle rolls with remaining meat mix and cheese.
Pour remaining soup mix over rolls.
Fizzy Pineapple Cooler With a Hint of White Chocolate


Ingredients:
white chocolate, sparkling water, pineapple slice

Directions:
Stir white chocolate and 4 tablespoons of the pineapple juice in a pan over a low heat. Stir until the chocolate has completely melted and blended in with the juice- it will eventually!
Add the remaining juice and chill.
Divide the pineapple mixture between four glasses.
Top up with the sparkling water divided evenly between the glasses (adjust the amount to taste but I have found the proportions listed here to be the best].
Garnish with pineapple slices if desired and serve immediately for optimum fizz!
Ultimate Lobster Mac and Cheese


Ingredients:
kosher salt, elbow macaroni, macaroni, unsalted butter, all-purpose flour, white cheddar cheese, fresh ground black pepper, nutmeg

Directions:
Preheat oven to 375 degrees F.
Add pasta to salted boiling water and cook according to directions on the package (usually 7 minutes].  Drain well.
Meanwhile, heat milk in a small saucepan, but do not boil it.  In a large pot, melt butter and add flour.  Cook over low heat for 3 minutes, stirring with a whisk.  While whisking, add in the hot milk and cook for another two minutes until thickened and smooth.  Remove from heat.
Add in the cheeses, salt to taste, pepper, and nutmeg.  Add the cooked pasta and lobster and stir well.
Spoon mixture into 6 individual serving-sized ramekins.
Bake for 30 to 35 minutes until bubbly and the lightly browned on top.
Lively Tuna Loaf!


Ingredients:
tuna, plain flour, eggs, swiss cheese, milk, olive oil, baking powder, paprika, chives

Directions:
Preheat oven at 200°C/400°F.
Mix the flour and the eggs together until smooth.
Add the milk slowly, and then the oil.
Add the baking powder, the crushed tuna and then the cheese.
Mix well and add all the seasonings.
Butter a loaf tin, pour in the mixture and bake in preheated oven for 40 minutes.
Wonderful Short Ribs
Category: main-dish
By MEDIVALU

This tender meat that falls right off the bone is great served over rice!  It is great even as leftovers!

Ingredients:
1 (28 ounce) can tomato sauce
3 tablespoons lemon juice
4 teaspoons Worcestershire sauce
2 tablespoons dried parsley
1 teaspoon dried thyme
2  bay leaves
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 medium onion, cut into rings
3 pounds beef short ribs

Directions:
In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil. Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 6 servings

Calories: 531.5
Fat: 42 g
Saturated fat: 17.7 g
Carbohydrates: 15.3 g
Sugars: 11 g
Dietary fiber: 2.6 g
Protein: 23.5 g
Cholesterol: 93.2 mg
Sodium: 1550.9 mg