xiaoxl/recipe_data huggingface dataset:
Oven-Roasted Alaska Cod Gremolata


Ingredients:
fresh parsley, dried parsley, olive oil, garlic cloves, fresh lemon zest, fresh lemon juice, fresh asparagus, green beans

Directions:
In a small bowl, mix parsley, oil, garlic, lemon zest and juice, and salt and pepper, to taste; set aside.
Preheat oven to 450 degrees.  Place asparagus into a spray-coated 9 x 13-inch ovenproof dish.  Spoon 2/3 of parsley mixture onto asparagus.
Rinse any ice glaze from frozen cod fillets under cold water; pat dry with paper towel.  Place fillets on top of asparagus.  Sprinkle cod with remaining parsley mixture.  Roast, uncovered 20 to 25 minutes for frozen fillets or 15-20 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout.
Easy Spaghetti Meat Sauce


Ingredients:
lean ground beef, onion, garlic cloves, crushed tomatoes, tomatoes with onion and garlic, Italian-style tomato paste, dried oregano, dried basil, salt, pepper

Directions:
1.  Combine ground beef, onion, garlic, mushrooms and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
2. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.
Fresh Cranberry Muffins
Category: bread
By Cindy Carnes

This recipe is the best!  These muffins are accompanied with a hot cranberry spread and we have them every Thanksgiving in place of dinner rolls.

Ingredients:
2 cups all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons orange zest
1 ½ teaspoons ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ cup shortening
¾ cup orange juice
1 teaspoon vanilla extract
2  eggs, beaten
1 ½ cups chopped cranberries
1 ½ cups chopped walnuts
1 (8 ounce) can whole cranberry sauce
2 tablespoons brown sugar, packed
¼ cup margarine

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin. Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger. Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown. Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.

Yields: 18 muffins

Calories: 273.2
Fat: 15.4 g
Saturated fat: 2.7 g
Carbohydrates: 31.9 g
Sugars: 17.3 g
Dietary fiber: 1.8 g
Protein: 3.8 g
Cholesterol: 20.7 mg
Sodium: 116.5 mg
Pork Tenderloin Diablo
Category: meat-and-poultry
By Chef John

This is a great pork recipe. Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly delicious.

Ingredients:
1 (1 pound) whole pork tenderloin
salt and freshly ground black pepper to taste
2 teaspoons vegetable oil
½ cup chicken broth
2 tablespoons heavy cream
1 tablespoon extra-hot prepared horseradish
1 tablespoon Dijon mustard
¼ teaspoon cayenne pepper
1 tablespoon cold butter
1 teaspoon chopped fresh chives

Directions:
Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper. Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate. Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives. Slice pork into 1/2-inch slices and serve topped with sauce.

Prep time: 5 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 3 servings

Calories: 234.9
Fat: 14.1 g
Saturated fat: 6.4 g
Carbohydrates: 2 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 23.7 g
Cholesterol: 89.2 mg
Sodium: 222.9 mg
Dr. Oz's Green Drink


Ingredients:
spinach, cucumber, celery, gingerroot, parsley, apples, lime, juice of, mineral water, raw carrot, banana

Directions:
Put all ingredients in blender and blend until smooth.
This recipe makes 28 to 30 ounces or about three to four servings. This will be very thick and you may need to add water - If you have a juicer this may work better.
The green drink has a strong taste and if you are used to drinking soda or sweet tea, the taste will take some getting used to. Dr. Oz suggests adding other items at first to sweeten the green drink to your taste.
Chocolate Cake (Simply the Best)


Ingredients:
butter, golden syrup, flour, cinnamon, baking soda, milk, sugar, milk, mixed spice, vanilla

Directions:
Melt butter, sugar,golden syrup and milk in microwave., Sift flour, cocoa, mixed spice and cinnamon in to mixing bowl., Add the melted mixture in to the dry mixture., stir well and add a few drops of vanilla and the soda and milk mixture., Bake at 180C for approx 25- 30 minutes.
Quick Applesauce Muffins


Ingredients:
Bisquick, sugar, cinnamon, applesauce, milk, egg, sugar, cinnamon, butter, margarine

Directions:
Preheat oven to 350°F., Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon., Add applesauce, milk, egg and oil, and beat vigorously for 30 seconds., Fill greased muffin pans 2/3 full and bake 12-15 minutes., Cool slightly and remove from pans., Mix remaining sugar and cinnamon., Dip tops of muffins in melted butter, then in sugar-cinnamon mixture.
South American Noodles


Ingredients:
ground beef, flour, carrot, onion, salt, chili powder, cumin, tomato juice, parmesan cheese

Directions:
Brown ground beef. Pour off excess fat, if any.
Add flour. Add carrots, onion, and seasonings. Mix well.
Pour tomato juice over meat. Cover; simmer 20 to 30 minutes. Stir often.
Cook noodles as directed on box. Drain.
Place cooked noodles in serving dish; pour meat mixture over noodles.
Top with grated cheese.
AIP BBQ Sauce


Ingredients:
pumpkin, apple cider vinegar, coconut oil, molasses, maple syrup, honey, garlic cloves, garlic powder, salt, fresh ginger

Directions:
For the stovetop method: in a saucepan, sauté slightly the garlic and ginger in coconut oil. Be careful not to burn them.
Add all other ingredients. Bring to a boil.  (Careful, this is a thick sauce and can splatter when hot.  That's why I resorted to the microwave method below.].
Simmer on low for 15 minutes, stirring occasionally.
For the microwave method:  in a large microwave-safe container, combine all ingredients.  (If you're using the ground ginger and garlic powder, the coconut oil may be omitted.].
Cover and microwave on high for 2-3 minutes, or until sauce begins to boil.  Stir well.
Continue heating in 30 second increments for another couple of minutes, stirring well between each 30-seconds.
Use on your favorite barbeque meats and veggies. Pour the rest into a glass jar and refrigerate.
Swiss Steak for Two


Ingredients:
all-purpose flour, salt, pepper, boneless round steak, stewed tomatoes, green pepper, onion

Directions:
In a resealable plastic bag, combine flour, 1/4 teaspoon salt and pepper.
Cut steak into 2 pieces.
Place in bag and shake to coat.
In a skillet over medium heat, brown steak in oil.
Add can tomatoes.
Reduce heat.
Cover and simmer for 40 minutes.
Add green pepper, onion and remaining salt.
Cover and simmer until meat is tender (about 30 minutes].
Air Fryer Calamari
Category: appetizers-and-snacks
By Soup Loving Nicole

Guilt-free crispy air-fried calamari! Serve with cocktail sauce and lemon wedges if desired.

Ingredients:
½ cup all-purpose flour
1 large egg
¼ cup milk
2 cups panko bread crumbs
1 teaspoon sea salt
1 teaspoon ground black pepper
1 pound calamari rings, patted dry
nonstick cooking spray

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Place flour in a bowl. Whisk egg and milk in a separate bowl. Combine panko, salt, and pepper in a third bowl. Coat calamari rings first in flour, then in egg mixture, and finally in panko mixture. Place rings in the the basket of the air fryer so that none are overlapping. Work in batches if needed. Spray the tops with nonstick cooking spray. Air fry for 4 minutes. Flip rings, spray with nonstick cooking spray, and cook for 3 minutes longer.

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

Calories: 296.5
Fat: 4.6 g
Saturated fat: 1.1 g
Carbohydrates: 50.6 g
Sugars: 0.9 g
Dietary fiber: 0.6 g
Protein: 24.8 g
Cholesterol: 47.7 mg
Sodium: 728.3 mg
Carrot Pie (Diabetic)


Ingredients:
carrots, Splenda granular, eggs, ground cinnamon, ground nutmeg, vanilla extract, milk

Directions:
Preheat the oven to 400 degrees F.
Press the pie crust into the bottom and up the sides of a 9-inch pie plate. Bake for 3 to 5 minutes; remove from the oven and set aside.
Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain and puree carrots in a food processor.
In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon, nutmeg and vanilla. Gradually stir in the milk.
Pour the mixture into the partially baked pie shell. Bake for 10 minutes in the preheated oven and then reduce heat to 350 degrees F. Bake for an additional 40 to 45 minutes at the lower temperature, or until firm.
Cool slightly on wire rack before cutting.
Cajun Seafood Au Gratin


Ingredients:
heavy cream, fresh basil, dried basil, fresh thyme, dried thyme, salt, ground black pepper, white pepper, green onion, parsley, medium shrimp, crayfish tail, lump crabmeat, white crab meat, cheese, parmesan cheese

Directions:
Pour the cream into a large heavy skillet or saucepan and place over medium-high heat.
The cream will rise before it begins to boil; just stir it to keep it from overflowing.
Once it begins to simmer, add the herbs, salt, peppers, green onions, and parsley, and continue to let simmer until it becomes thick, 7-8 minutes.
Stir in the shrimp and let cook 3-4 minutes, then add the crawfish.
Mix well and let cook 2-3 minutes.
Gently fold in the crab meat (you paid a premium price for it, so don’t destroy those precious lumps].
Let cook 2-3 minutes more, then add the 1-1/2 cups cheese and stir gently until it has melted.
Preheat the broiler.
Pour the hot seafood mixture into a large ovenproof dish or individual ramekins.
Sprinkle the top with the Parmesan cheese and glaze under the broiler.
Serve immediately.
*******Additional Notes:
This dish should really be prepared fresh.
It doesn’t take long to make, and your guests or family will enjoy watching you prepare it.
You don’t have to use all three kinds of seafood, either.
Try it with just one or two of them, increasing the amounts, or substitute other kinds of seafood that are readily available.
Gluten-Free Pizza


Ingredients:
cornflour, salt, xanthan gum, brewer's yeast, olive oil

Directions:
1 part of rice flour to 4-5 corn flour (specialized to bread, not confectionery], salt (18gr for 1 Kg.] and 1 dash of xantana gum.
Dissolve fresh leavening (less than recommended amount] in warm water (26-30ºC].
Add 1 tablespoon of oil (olive or sunflower] in the warm water.
Mix it!
Knead dough by hand,.
Repose. Let the dough rise for about 10-12 hours in the fridge. If it's not possible, 1 hours minimum at outside (20ºC].
Finally, kneading again.
Expand the dough (make flat according preferences], use rolling pin if necessary, well floured always.
Pre-baked:  Only the dough with tomato, bake 1-2 minutes (200ºC] at the bottom of the oven.
Take out of the oven and put the rest of ingredients except the fresh ones (as anchovy]. Bake again at the middle/upper slot (up to 250ºC].
Check when finished (cheese and pizza edges must be toasted].
Finally, grate parmesano cheese and spill olive oil. Oregano and fresh basil on top.
The secret of the italian's nonna is the homemade tomate sauce, but italians use usually passata di pomodoro bought in a supermarket.
Vanilla Ice Cream VI
Category: desserts
By Melissa

A no-cook vanilla ice cream! This recipe contains raw eggs. It is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.

Ingredients:
4  eggs
2 ½ cups white sugar
½ teaspoon salt
6 cups milk
3 cups evaporated milk
2 tablespoons vanilla extract
1 cup water

Directions:
Beat eggs until foamy. Whisk in sugar until thickened. Gradually whisk in salt, 6 cups milk, evaporated milk, vanilla and water. Pour into freezer canister of ice cream maker. Fill to fill line with remaining milk if necessary. Freeze according to manufacturers' directions.

Prep time: 5 mins
Total time: 50 mins
Yields: 1 gallon

Calories: 126.3
Fat: 3.3 g
Saturated fat: 1.9 g
Carbohydrates: 20.3 g
Sugars: 20.3 g
Protein: 3.9 g
Cholesterol: 33.8 mg
Sodium: 89.2 mg
Kittencal's Easy Shrimp Cocktail Sauce (Low-Fat)


Ingredients:
bottled chili sauce, ketchup, fresh lemon juice, Worcestershire sauce, Tabasco sauce, sugar, salt

Directions:
Combine all ingredients (except salt and sugar; mix well.
Add in the sugar and salt to taste.
Chill for 4 or more hours.
Indonesian/Malaysian Street Noodles


Ingredients:
bell pepper, shallots, bean sprouts, curry powder, shiitake mushroom, scallion, vegetable broth, chicken broth, low sodium soy sauce, mirin, garlic, sambal oelek

Directions:
Soak the rice noodles in a large bowl of hot water for a few minutes. Drain, rinse with cold water and set aside.
Mix the ingredients for the sauce in a small bowl and set aside.
Heat the oil in a large skillet over high heat. Add the peppers, shallors, and bean sprouts, and curry powder. Stir-fry for 5 minutes until shallots are soft. Add the mushrooms and the peas, stir-fry for  minutes. The vegetales should be tender-crisp.
Add the noodles to the pan. Add 1/4 cup sauce and stir fry, using tongs to mix the noodles together. After a few minutes, remove from heat and add as much sauce as desired. Top with scallions.
Crock Pot Meatballs and Gravy


Ingredients:
water, bay leaf, lemon zest, dried thyme

Directions:
Place the meatballs in the crock pot., In a bowl, combine remaining ingredients and pour over the meatballs., Cook on LO 6 to 8 hours.
School Girl Pickle


Ingredients:
cucumbers, kosher salt, alum, vinegar, sugar, cinnamon sticks, mustard seeds, celery seeds

Directions:
Make brine to float an egg. (this blew my mind! --  so I researched it. This would be a 10% brine solution - 1 1/2 cups of salt to 1 gallon of water. Needless to say, I did float the egg, and this is actually the easiest way, as your amounts of water will vary according to size of crock and amount of cucumbers]. The brine needs to be kept at about this % during the 2-3 week period.
Let cucumbers soak in this 2-3 weeks, skimming and adding salt as needed. Making sure that the cukes stay submerged. (I use a plate with a glass paperweight to hold things down.].
Take out cucumbers and cut into slices (1/4-1/8" rounds].
Soak in fresh water overnight.
Drain.
Soak in alum water (7 tablespoons to each 6 pounds] for 6 hours. Pour off alum water.
Heat vinegar (enough to cover cukes] to scalding point and pour over cucumbers.
Let this stand for 24 hours.
Pour off vinegar and discard. (This makes Michael crazy!].
Pack in crock alternating layers of cucumbers, layers of sugar and spices until all cucumbers are used.
Let stand for 3 days and pickles are ready for use.
I pack into sterile jars, putting some in our pantry, and give some as gifts.
I don't process, as they are pickles --  brined, vinegared, and very sweet, but if you like you can process for 10 minutes.
Crema Di Mascarpone (Chilled Cheese Dessert)


Ingredients:
mascarpone, sugar, heavy cream, cognac

Directions:
Blend the cheese in an electric blender till very smooth.
Beat in the sugar, egg yolks, cream & Cognac till the mixture is very smooth & thick. Refrigerate till well-chilled.
To Serve: Spoon chilled crema into 4-6 sml dessert bowls, ramekins or goblets. Fresh raspberries or strawberries were suggested as the ideal garnish, but I think a wide variety of imaginative choices would also work well.
Spaghetti & Meatballs Kid Style


Ingredients:
onion, garlic, coarse salt, cracked black pepper, lean ground beef, egg, Worcestershire sauce, olive oil, onion, garlic, coarse salt, cracked black pepper, tomatoes, sugar, bay leaves, spaghetti, parmigiano-reggiano cheese

Directions:
MEATBALLS: Preheat oven to 350 degrees F& line a large baking sheet with parchment paper.
Heat a small sauté pan over medium-high heat and heat the olive oil until shimmering.
Add the onion, garlic, salt and pepper and sauté for 3 minutes, or until the vegetables have softened.
Remove from heat and cool completely.
Combine the cooled onion mix, ground beef, egg, Worcestershire sauce, breadcrumbs, salt and pepper in a medium bowl.
Mix gently until just combined.
Using wet hands, form mixture into 24 balls.
Transfer meatballs to the baking sheet.
Bake meatballs in the oven for about 15 to 20 minutes or until meatballs are browned and cooked through.
Shift the pans in the oven halfway through cooking time to ensure even browning.
SAUCE: Meanwhile, heat the olive oil in a large Dutch oven (or medium stockpot] over medium heat.
Add the onion, garlic, salt and pepper.
Sauté vegetables until soft, about 5 minutes.
Add the crushed tomatoes and juice, sugar, salt, pepper and bay leaves.
Bring to a boil.
Reduce heat to medium low and simmer until sauce thickens, about 1 hour.
Gently stir meatballs into sauce.
Bring sauce and meatballs to a simmer.
SPAGHETTI: Cook spaghetti in a large pot of boiling salted water, according to package directions, until just tender but firm to the bite.
Drain and move onto serving platter.
Spoon the sauce and meatballs over the pasta.
Sprinkle with Parmesan cheese and serve.
Hawaiian Sweet and Sour Chicken


Ingredients:
chicken, egg, flour, salt, pepper, shortening, green pepper, hot water, pineapple chunks in juice, cornstarch, soy sauce, sugar, vinegar, white rice

Directions:
Whisk egg in small bowl.  Mix flour, salt, and pepper in another small bowl.
Dip cubed chicken in egg, then in flour/salt/pepper mixture to coat - Put in pan with preheated oil and fry in batches.
While chicken is cooking cube the green pepper and boil till tender.  Drain and set aside.
Once chicken is done, make sauce:
In a medium saucepan put one cup of water and dissolve 1 bullion cube into it (or use 1 cup of chicken stock - either works].  Add the juice from the can of pineapples, the soy sauce and the sugar.  Mix the cornstarch into the vinegar before adding it to the sauce - it makes it easier to blend.  Heat the sauce till thick and glossy.  You will have to stir it often, especially when it starts to thicken.
Put the chicken, drained pineapples and peppers into a bowl - add the sauce and mix.
Serve over hot rice.
Delicious Flourless Banana Pancakes ��  �&#


Ingredients:
eggs, bananas, nutmeg, cinnamon, baking soda, lemon juice, butter

Directions:
Separate egg yolk and egg whites.
Beat egg whites unto fluffy and peak holds.
Mash bananas with egg yolks add lemon juice, baking soda, cinnamon and nutmeg.
Add egg whites and fold/mix well.
Cook on a buttered pan (preferably stainless steel!].
Libby's Scalloped Potatoes


Ingredients:
potatoes, water, Velveeta cheese, half-and-half, flour

Directions:
Boil potatoes until done; drain.
Add the cheese, and milk mixed with the flour, to potatoes.
Bring to a boil; then pour in buttered baking dish.
Salt and pepper to taste.
Bake for 1/2 hour or until brown on top.
Cinnamon Chocolate Chip Brownies


Ingredients:
water, eggs

Directions:
"Preheat oven to 350 degrees.  Grease 8" by 8" pan.  Mix brownie mix, chocolate chips, cinnamon chips, macademia nuts, eggs, water and vegetable oil.  Make sure all chips and nuts are coated with batter.  Spread into pan.  Bake for 35 minutes for cake like brownies.  If you want a more fudgy brownie, only use one egg and bake for 30 minutes.  Let cool, cut, and enjoy."
My Version of  Fried Squash


Ingredients:
eggs, buttermilk, 2% low-fat milk, black pepper, salt, panko breadcrumbs, canola oil

Directions:
In a large skillet or electric skillet, heat about a 1/4 of a inch deep of oil.
In a bowl,add egg, buttermilk and 2% milk, salt and pepper and mix well.  Set aside.
In another bowl add panko bread crumbs, set aside.
Slice yellow squash to your desired thickness and place slices in the milk mixture and coat well.
Dip one slice of squash into bread crumbs and place in heated oil. Make sure you lay the squash in a single layer to fry. Repeat process til you fill the skillet.
Brown one side on medium heat for 3-4 minutes and turn to brown other side of squash for another 3-4 minutes or until tender.
Drain on paper towel and serve.
Old School-Deja Vu Chocolate Peanut Butter Squares


Ingredients:
peanut butter, butter, margarine, vanilla, confectioners' sugar, brown sugar

Directions:
Mix first 5 ingredients together with a heavy duty mixer.
Meanwhile, melt the milk chocolate on stovetop.
Spread in a 13x9 inch pan and top with the melted milk chocolate.
Chill; cut into squares upon serving.
*Forthe Old School Deja Vu effect: serve each square in a muffin/cupcake paper.
Elsie's Baked Mac and Cheese
Category: trusted-brands-recipes-and-tips
By Borden® Cheese

Triple Cheddar and Colby Jack bring lots of cheese flavor to this creamy mac & cheese with just a hint of heat.

Ingredients:
1 ½ cups Borden® Triple Cheddar Natural Shreds
1 cup Borden® Colby Jack Natural Shreds
2 cups uncooked elbow macaroni
2 tablespoons Borden® Butter
2 tablespoons all-purpose flour
¼ cup Borden® Vitamin D Milk
1 cup Borden® Half & Half
¼ teaspoon cayenne pepper, or to taste
½ teaspoon ground black pepper
Salt to taste

Directions:
Preheat oven to 350 degrees F. Spray the inside of a 1 1/2-quart casserole dish with non-stick cooking spray.  Combine Cheddar and Colby Jack cheeses in a medium bowl and set aside. Cook macaroni in boiling salted water according to package directions; drain well and set aside. Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Gradually whisk in milk and half & half. Stir constantly, until mixture boils and thickens (about 2 to 3 minutes). Remove from heat and add cayenne and black peppers, and 2 cups of the reserved cheese mixture; stir until cheese is melted and sauce is smooth. Stir cooked macaroni into the sauce and season to taste. Place in the prepared casserole dish. Top with remaining 1/2 cup of cheese and dot with additional butter, if desired. Bake 25 to 30 minutes or until heated through and lightly browned.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 622.8
Fat: 36.3 g
Saturated fat: 13.3 g
Carbohydrates: 49.2 g
Sugars: 2.2 g
Dietary fiber: 1.9 g
Protein: 26.1 g
Cholesterol: 113.9 mg
Sodium: 568 mg
filet mignon with tarragon


Ingredients:
shallot, beef broth, white wine, brandy, heavy cream, butter, garlic, beef tenderloin steaks, Dijon mustard, tarragon

Directions:
heat oil in saucepan, add shallots and cook for 3 minutes.
add stock, wine and brandy, reduce until thickened, 5 minutes.
add cream, reduce until 3/4 c, set sauce aside melt butter in skillet, add garlic, saute 1 minute.
add spinach, cook until wilted, tossing, about 2 minutes, set aside in another skillet heat oil, add tenderloins and cook until med rare, about 5 mins per side (i like mine cooked longer].
divide spinach between 4 plates, top each with a filet.
add sauce back to pan, stir in mustard and tarragon, add salt& pepper to taste, pour over steaks.
Ham Sauce


Ingredients:
yellow mustard, apple cider vinegar, brown sugar, butter, margarine, salt

Directions:
"Mix together all ingredients in a small saucepan and simmer for 10 minutes."