xiaoxl/recipe_data huggingface dataset:
Rhubarb Cherry Compote


Ingredients:
rhubarb, cherries, sugar, lemon juice

Directions:
In a saucepan bring all ingredients to a boil over med-high heat stirring often.
Reduce heat  cover and simmer 7 minutes, stirring occasionally.
Remove lid and simmer until rhubarb breaks down (about 3 minutes] could be less if using frozen.
Remove to bowl and refrigerate 1 hour or up to 2 days.
Pilaf With Peas and Raisins


Ingredients:
long-grain white rice, cashews, green chili pepper, fresh ginger, cumin seed, water, raisins, salt, turmeric, garam masala, fresh basil, dried oregano, dried thyme

Directions:
NOTE: This yields a firm textured rice, if you prefer your rice soft add 1 1/2 cups water.
Wash and drain the rice. Start defrosting peas. Preheat oven to 325°F.
Heat the oil in a small pot over medium heat. When hot add cashews and fry for 3-5 minutes until golden brown, stirring frequently. Remove with a slotted spoon and drain on paper towels. Cashews will darken a few shades while cooling.
Raise heat to medium hot, add cumin, chili and ginger to the oil, stir-fry 30 seconds. Add rice and stir-fry another 2 minutes until hot.
Add water, raisins, salt, turmeric, garam masala and herbs. Bring to a boil. Fill into an oven-proof dish, cover tightly and put in middle  of the oven for 25 minutes.
After 20 minutes sprinkle defrosted peas on top and recover quickly. Bake another 5 minutes. Carefully fluff rice with a fork, mixing peas in .
Serve  immediately sprinkled with the cashews or re-cover, turn off heat and keep hot in oven for 10 -60 minutes until rest of dinner is ready.
Easy Beef and Potatoes


Ingredients:
ground beef, salt, pepper, onion, potatoes

Directions:
Brown the beef well and drain.
In a small bowl, mix salt, pepper, onion and soup.
Peel and slice the potatoes.
In the crockpot, alternate layers of potatoes and meat (start with the potatoes].
Pour soup mixture over it all.
Cover and cook on LOW for 4 to 6 hours.
Pour cream over all and turn to HIGH.
Cover and cook on HIGH for 15 to 20 minutes.
Home-Style Chicken and Ham Soup


Ingredients:
bacon, cooked ham, onions, thyme leaves, milk, green beans

Directions:
In large saucepan cook bacon until crisp; remove and crumble.
Brown ham and cook onion with thyme in drippings until tender.
Add remaining ingredients except bacon.
Heat; stir occasionally.
Garnish with bacon.
Creamy Sausage Enchiladas


Ingredients:
onion, cream cheese, Rotel Tomatoes, soft taco-size flour tortillas, monterey jack cheese

Directions:
In skillet crumble and cook sausage with onions until done.  Drain.
In a bowl combine hot cooked sausage and onions with cream cheese and Rotel tomatoes. Mix until creamy.
Spread a thin layer of beans on each tortilla.  Top with 1/4 cup of meat mixture.  Top with a pinch of cheese.  Roll up and place seam side down in a greased casserole.
Top all enchiladas with remaining cheese.
Bake at 350 degrees for 20 minutes, or longer if chilled from preparing ahead of time.
Best Ever Popcorn Balls
Category: desserts
By TABKAT

Sweet, crunchy balls of popcorn.

Ingredients:
¾ cup light corn syrup
¼ cup margarine
2 teaspoons cold water
2 ⅝ cups confectioners' sugar
1 cup marshmallows
5 quarts plain popped popcorn

Directions:
In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel. Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 20 popcorn balls

Calories: 190.5
Fat: 7 g
Saturated fat: 1.1 g
Carbohydrates: 32.8 g
Sugars: 20.9 g
Dietary fiber: 0.9 g
Protein: 0.9 g
Sodium: 151.7 mg
Luscious Low Carb Cheesecake (no-bake)


Ingredients:
butter, Splenda sugar substitute, Splenda sugar substitute, heavy whipping cream, cream cheese, sour cream, vanilla extract, Splenda sugar substitute

Directions:
For crust: Combine the crust ingredients and spread over bottom of a 9" greased glass pie plate.
For cheesecake: Whip the cream until it peaks.
In separate bowl, mix the rest of the ingredients until smooth.
Fold the whipping cream into the mixture.
Pour into pie pan, and refrigerate to chill.
Herb Roasted Chicken With Vegetables and Wine (Crock Pot)


Ingredients:
roasting chickens, salt, coarse black pepper, parsley, thyme, carrots, onion, celery ribs, dry white wine, butter

Directions:
Put carrots, onions, and celery in bottom of crock pot.
Thoroughly wash chicken and pat dry. Sprinkle cavity with salt, pepper and parsley. Place in crock pot, dot chicken breast with butter.
Sprinkle with parsley and tarragon or thyme, add wine.
Cover and cook on Low 8 to 10 hours (High: 3 1/2 to 5 hours].
With a slotted spoon, remove chicken and vegetables to a platter, keep warm.
To make gravy (optional]: To remaining pan juices stir in a tablespoon of cornstarch -OR- 3 tablespoons of flour. Heat through on HIGH in crock pot, -or- on medium heat in a separate sauce pan, stirring until gravy is smooth and thickened, about 5-10 minutes. Stir in a tablespoon or two of milk or cream, if desired.
Serve with mashed potatoes, noodles, dumplings, or buttered biscuits -plus- a side of  stuffing recipe #117776---wonderful!
Chicken Fried Steak


Ingredients:
evaporated milk, Tabasco jalapeno sauce, salt, all-purpose flour, paprika, garlic powder, salt, cracked pepper

Directions:
Trim steak and pound, if needed, to 1/2 inch thick; cut into 6-8 pieces.
Combine evaporated milk, Tabasco jalapeno sauce and 1/2 teaspoon salt in a bowl.
Measure 1 cup of flour into a second bowl.
Combine remaining flour, paprika, garlic powder, salt and pepper in another bowl.
Dip steak into flour, into milk mixture, and then into seasoned flour (repeat this process for an extra thick coating].
Set aside until all meat is coated.
Heat 1 or 2 inches of oil in a heavy fry pan.
Fry meat until both sides are golden brown, about 2 minutes per side.
Drain on paper towels.
Serve with cream gravy.
Cream Gravy:
Pour off all but about 6 tablespoons of fat from fry pan; add 6 tablespoons flour into pan (use leftover seasoned flour] and blend well.
Allow the flour 'paste' to brown slightly over medium heat for 2 or 3 minutes.
Gradually stir in 2-1/2 cups milk.
Simmer and stir over medium heat until thickened.
Season with salt and pepper.
Cover steaks with gravy when served.
Smoked Tuna Salad


Ingredients:
tuna, celery rib

Directions:
Mix ingredients, add any other optional spices., Serve with crackers like triscuits or with celery or other veggies.
Amis's Christmas Stollen


Ingredients:
active dry yeast, water, milk, butter, sugar, salt, cardamom, allspice, ground cloves, cinnamon, all-purpose flour, egg, dates, currants, figs, seedless raisin, confectioners' sugar, hot water, butter

Directions:
Stollen:
Combine the yeast with warm water (110 F]. Note: If you're using compressed yeast, the water needs to be at 85°F.
Combine the milk, butter, sugar, salt and cardamom; cool to lukewarm.
Stir in 2 c of flour; beat well. Add the softened yeast and egg; beat well.
Stir in the fruits, peels and nuts.
Add enough of the remaining flour to make a soft dough.
Turn out on a slightly floured surface. Knead for about 8-10 minutes, or until smooth and elastic.
Place in a greased bowl, turning once to grease the entire surface of the the dough.
Cover and let rise in a warm place for about 1 1/2 hours, or until double.
Punch down; turn out on a lightly floured surface.
Divide into 3 equal parts.
Cover and let rest for 10 minutes.
Roll each of the 3 sections into a 10 x 16 inch rectangle.
Without stretching, fold the long side over to within 1 inch of the opposite side; seal the edge (you can pinch it together, or brush with a bit of beaten egg or warm milk if you wish].
Place on a greased baking sheet.
Cover and let rise in a warm place for about 1 hour, or until almost double again.
Preheat the oven to 375 and bake for 15 - 20 minutes or until golden brown.
Let cool slightly and place onto large pieces of wax paper, plastic wrap, platters, etc, each loaf on it's own separate surface.
You don't want to get the glaze everywhere.
Glaze:
Note: You can easily half the glaze. My family doubled it because of our huge sweet tooth. (It's really pretty too. It has a daisy on it. :D].
Combine the sugar, water and the butter. Brush or pour over the stollen.
It will be runny at first so you may have to spoon any that gooped onto your platter or counter back up onto the loaf.
You can leave it as it is or decorate  it however you wish.
I always make pretty flowers out of bits of fruit and cherries or sliced almonds. Such as a flower made with slices of almonds for the petals, bits of candied cherries for the center and citron or green candied cherries for the leaves and stems. Very pretty.
Let the loaves sit until the glaze has set (it will still be slightly squishy to the touch] and then wrap in plastic wrap to keep them fresh until it's time to serve them.
That's another reason we add so much glaze since it helps keep the bread moist.
Place the loaves in a cool dark place or they even freeze well.
I put the serving size at 24, which would be 8 generous slices per loaf but you will probably get more out of it.
Note: Yeast equivalents are One package = 2 1/4 teaspoons = 1/4 ounce = 1 compressed cake.
Rainbow Goat's Cheese Balls


Ingredients:
extra virgin olive oil, sesame seeds, black sesame seed, fresh chives, cayenne pepper

Directions:
Place the rindless soft goat's cheese in a bowl and roughly mash with the extra-virgin olive oil and season to taste.
Take small spoonfuls and roll into bite-sized balls. Chill, covered on a baking sheet until ready to use.
Roll in coverings of your choice; crushed pink peppercorns, white and black toasted sesame seeds, snipped fresh chives or cayenne pepper all work well. Keep in the fridge until ready to serve, with cocktail sticks.
Make them ahead; the rolled and coated balls will keep, covered in the fridge, for up to a day.
Tri Tip Roast
Category: main-dish
By CHEFWANDA

I came up with recipe since I couldn't find many for this cut of beef (also known as a culoutte steak or bottom round sirloin). It was very easy to make and tender.

Ingredients:
1 (1 1/2 pound) beef tri tip roast, trimmed
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dry mustard
salt and ground black pepper to taste
⅓ cup red wine
1 tablespoon olive oil, or as needed

Directions:
Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking. Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan. Place meat in the prepared roasting pan. Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.

Prep time: 10 mins
Cook time: 35 mins
Total time: 8 hrs 50 mins
Yields: 1 tri tip roast

Calories: 372.4
Fat: 17.7 g
Saturated fat: 5.6 g
Carbohydrates: 1.2 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 45.9 g
Cholesterol: 158.1 mg
Sodium: 99.6 mg
Pizza Fries
Category: appetizers-and-snacks
By Gevans

Pizza fries for dipping, snacking, and sharing. The cheese melts out a little, that is perfect. Cool, then dip into marinara and enjoy.

Ingredients:
1 (15 ounce) package double crust ready-to-use pie crusts (such as Pillsbury®)
½ cup marinara sauce
½ cup shredded mozzarella cheese
1 (8 ounce) package sliced pepperoni
1 teaspoon olive oil
1 pinch dried oregano, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Roll pie crusts onto a work surface. Spread marinara onto 1 crust and top with mozzarella cheese and pepperoni. Brush the second pie crust with olive oil and sprinkle oregano over the oil. Lay crust, oil-side up, on top of the pepperoni layer. Cut pizza into 1x3-inch strips. Place strips on a baking sheet. Bake in the preheated oven until crust is lightly browned and cheese is melted, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 servings

Calories: 281.1
Fat: 20.4 g
Saturated fat: 6.1 g
Carbohydrates: 16.4 g
Sugars: 1 g
Dietary fiber: 1.5 g
Protein: 7.6 g
Cholesterol: 22.8 mg
Sodium: 549.1 mg
Shrimp With Banana, Guava Salsa over Coconut Rice


Ingredients:
shrimp, cilantro, lime juice, olive oil, green onions, papaya, guava juice, brown sugar, curry powder, cinnamon, lime juice, coconut milk, white rice, salt, bananas

Directions:
Combine orange juice, cilantro, lime juice and shrimp (remove shells and tail].
Cover and marinate in refrigerator 30 minutes to 4 hours.
Combine salsa ingredients EXCEPT bananas and chill.
Bring coconut milk to a boil, add rice and salt.
Cover and cook over low heat until rice is done.
In a large saute pan, add 1 tablespoon olive oil and drained shrimp.  Discard marinade.
Cook shrimp until opaque and remove from heat.
TO SERVE:.
Add chopped bananas to salsa. Place a mound of rice on plate, then shrimp, top with salsa.
Can sprinkle on a little paprika and garnish with cilantro.
Sue's Mexican Corn


Ingredients:
frozen corn, diced green chilis, butter, cream cheese

Directions:
"Combine all ingredients and cook in crock pot all day.  That's it!"
Apple Carrot and Raisin Salad


Ingredients:
carrots, apple, sultanas, craisins, honey, lemon juice

Directions:
Combine the first three ingredients in a serving bowl and toss to combine.
Whisk together remaining ingredients and pour over salad; toss to coat.
Enjoy!
Pumpkin Pecan Cheesecake
Category: fruits-and-vegetables
By Eleanor Johnson

A new addition to our holiday menu.  Combines pumpkin, pecans, and cheesecake. Originally submitted to ThanksgivingRecipe.com.

Ingredients:
½ cup chopped pecans
¼ cup packed brown sugar
2 tablespoons butter, softened
1 (8 ounce) package cream cheese, softened
⅓ cup packed brown sugar
2  eggs
¾ cup pumpkin butter
1 (9 inch) prepared graham cracker crust

Directions:
Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly.  Set aside. Beat cream cheese at high speed of an electric mixer until smooth.  Add 1/3 cup brown sugar; beat well.  Add eggs one at a time, beating well after each addition.  Stir in pumpkin butter.  Pour mixture into crust. Bake at 350 degrees F (175 degrees C) for 40 minutes. Sprinkle pecan mixture over pie.  Bake for 5 additional minutes, or until butter or margarine and sugar melt.  Cool on a wire rack.  Cover, and chill for at least 4 hours.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 to 12 servings

Calories: 339.6
Fat: 20.3 g
Saturated fat: 8.1 g
Carbohydrates: 36.8 g
Sugars: 28.3 g
Dietary fiber: 1.2 g
Protein: 4.5 g
Cholesterol: 67.9 mg
Sodium: 221 mg
Basic Pasta
Category: world-cuisine
By Pat

An easy recipe and simple to double or triple, depending on amount needed. Hope you enjoy!

Ingredients:
1  egg, beaten
½ teaspoon salt
1 cup all-purpose flour
2 tablespoons water

Directions:
In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough.  If needed, stir in 1 to 2 tablespoons water. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.

Yields: 3 servings

Calories: 175.5
Fat: 2.1 g
Saturated fat: 0.6 g
Carbohydrates: 31.9 g
Sugars: 0.2 g
Dietary fiber: 1.1 g
Protein: 6.4 g
Cholesterol: 62 mg
Sodium: 412 mg
Gluten Free /Dairy Free Millet Fruit Scones


Ingredients:
baking powder, salt, xanthan gum, butter, vanilla-flavored soymilk, eggs, banana chips

Directions:
Preheat oven to 390.
Cover a baking tray with parchment paper or grease a cookie sheet.
Mix first four ingredients in a large bowl, stir well using a wire whisk.
Cut the butter into the flour with two knives until pea sized.
Mix soy milk, egg whites and eggs. Pour into the flour mixture and mix until smooth (I used an immersion blender].
Fold in dried fruits.
Drop in rounded spoonfuls onto tray.
Bake for 20 minutes, until lightly golden.
Serve hot.
Easy Idiot Proof Crispy Convection Chicken Thighs


Ingredients:
flour, panko breadcrumbs, season salt, onion powder, poultry seasoning, black pepper, chicken thighs

Directions:
Honestly the above ingredient list is all approximate guesses.  I just dumped stuff into the ziplock bag until it looked like seasoned flour.
Take all ingredients above (except for chicken thighs] and dump into a gallon size resealable bag.
close bag, shake to mix well.
preheat your convection oven to 375 degrees Fahrenheit.
Rinse and pat dry your chicken pieces.
Then take chicken pieces (I did three at a time] and drop into your bag of homemade ‘shake ‘n bake and shake to coat evenly.
lightly oil your broiling pan and then place chicken pieces with space around each one.  I personally cooked 6 and then the remaining 4- because that’s how much space I had in my broiling pan.
place in convection oven set on BAKE (with convection on] at 375 degrees Fahrenheit for 60 minutes.
Enjoy!
Virginia Willis' Cheddar Cornbread


Ingredients:
unsalted butter, all-purpose flour, cornmeal, baking powder, baking soda, sea salt, extra-sharp cheddar cheese, buttermilk, eggs

Directions:
Preheat oven to 400.  Place butter in 10 1/2-inch cast-iron skillet and heat in oven 10 to 15 minutes.
In a bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.  Stir in 1 cup of the cheese.
Remove skillet from the oven and pour melted butter into  the flour mixture.  Add buttermilk and eggs and stir to combine.  Pour batter back into prepared skillet and smooth the top.  Bake until a toothpick inserted in the center comes out clean and the bread is golden, about 20 minutes.
Just before cornbread is done, remove from the oven and sprinkle with remaining 1/4 cup of cheese.  Bake until cheese is melted, 3 to 5 minutes.  transfer to a rack to cool slightly before serving.
Vegetable Beef Soup


Ingredients:
carrots, onion, garlic cloves, nonfat beef broth, green cabbage, frozen green beans, diced tomatoes, great northern beans, zucchini, basil, oregano, salt, pepper

Directions:
Spray a large pot with non-stick spray.  Saute carrot and onion until soft.  Add garlic and saute for a few more minutes.
Add remaining ingredients and simmer 15 minutes.
Enjoy!
Philadelphia Double-Chocolate Cheesecake


Ingredients:
butter, margarine, Philadelphia Cream Cheese, sugar, flour, vanilla, eggs, blueberries

Directions:
HEAT oven to 325ºF.
MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 minute.
BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 minute or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
Size-Wise: Need a sweet treat to serve a crowd? Try this tasty, chocolatey dessert! Since it serves 16 people, it easily fits the bill.
How to Press Crumb Mixture Into Pan To Make Crust: Use bottom of dry measuring cup to press crumb mixture onto bottom of pan.
Special Extra: Add 1/4 cup hazelnut-flavored liqueur with the melted chocolate.
Special Extra: Garnish with sifted powdered sugar and mixed berries just before serving.
Nutrition Information Per Serving: 440 calories, 31g total fat, 18g saturated fat, 1g trans fat, 135mg cholesterol, 340mg sodium, 36g carbohydrate, 2g dietary fiber, 27g sugars, 7g protein, 15%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 10%DV iron.
Dutch Oven Whole Wheat Bread
Category: bread
By My Healthy Kitchen

Here is delicious whole wheat bread with reduced sodium, baked in a Dutch oven.

Ingredients:
1 ½ cups warm water
1 teaspoon active dry yeast
1 teaspoon agave nectar
3 cups whole wheat flour
½ teaspoon salt

Directions:
Pour water into a microwave-safe measuring cup and heat in the microwave oven for about 1 minute. Check temperature using a food thermometer to be sure water is no hotter than 100 degrees F (38 degrees C). Add yeast and agave; let sit until foamy, about 15 minutes. Combine flour and salt in a large bowl. Add yeast mixture; stir to combine and knead a few times. Cover bowl and let dough rise in a warm place until doubled in size, overnight to 18 hours. Turn dough out onto a floured surface. Knead 5 to 10 times using floured hands. Shape dough into a ball and let rise while oven is preheating. Preheat the oven to 450 degrees F (230 degrees C) and place a Dutch oven inside to warm for 30 minutes. Use floured hands to carefully drop dough into the hot Dutch oven. Use potholders to place the lid on the Dutch oven. Bake in the hot oven for 30 minutes. Uncover Dutch oven and bake until bread is deep golden brown, 10 to 15 minutes more. Remove and let cool.

Prep time: 15 mins
Cook time: 40 mins
Total time: 9 hrs 40 mins
Yields: 10 servings

Calories: 125.2
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 26.8 g
Sugars: 0.6 g
Dietary fiber: 4.5 g
Protein: 5.1 g
Sodium: 118.3 mg
Debbies Green Beans


Ingredients:
green beans, water, garlic, onions, bacon grease, salt, pepper, sugar

Directions:
Place all ingredients in 2 quart saucepan., Simmer covered, 30 minutes.
Savory Country-Style Spareribs


Ingredients:
olive oil, brown sugar, apple cider vinegar, catsup, honey, chili sauce, Worcestershire sauce, lemon juice, dry mustard, minced garlic clove

Directions:
Preheat oven to 325°F.
Place spare ribs in a large bowl or gallon size zip-lock bag.
Add olive oil and zesty Italian dressing packets.
Mix well. Refrigerate and marinade for at least 1 hour. (You can leave it in the marinade over night if you want].
Microwave on high for 10-15 minutes, or until ribs are brown, but not cooked through. I microwave them in the bag but you can put them in a microwave safe dish if you prefer. (I use a freezer bag which is thicker and holds up to the heat. I open the seal to vent and place it in a bowl or on a plate - just in case - but have never had a problem].
While ribs are in microwave, combine the remaining ingredients in a medium saucepan and cook over medium heat until well dissolved and heated through.
Remove ribs from bag and place in a deep 9 x 13 pan that has been prepared with non-stick cooking spray.
Pour sauce over ribs, covering evenly.
Bake for 1 hour, until ribs are cooked through.
Baste occasionally, if desired.
NOTE:***These can also be cooked on the grill with delicious results, just baste them frequently and watch them carefully so they do not burn.
Solo Mediterranean Steak Salad


Ingredients:
green beans, artichoke heart, roma tomato, garlic, white wine, olive oil, salt, black pepper, feta cheese

Directions:
Put green beans, sliced tomatoes, artichoke hearts, and garlic into a shallow pasta bowl.
Cover both sides of the steak with the salt and pepper.
Pour a small amount of the olive oil on the both sides of the steak, and pour the rest on the vegetables.
Place the steak in a hot non-stick (I like Cast Iron] frying pan, and cook 3 1/2 minutes per side.
Remove the steak and allow to rest for 3 minutes, then cut into bite size pieces.
While the steak is resting, add the vermouth to the pan, scrape up the brown bits, and then add the vegetables.
Stir the vegetables until warm, but stop before the tomato gets soft, and then return to the pasta bowl.
Add the steak pieces to the vegetables and top with the feta cheese.
I suggest serving with Solo Hot Potato Wedges, recipe#43782.