xiaoxl/recipe_data huggingface dataset:
South of the Border Shrimp and Grits
Category: main-dish
By thedailygourmet

This shrimp and grits can usually be made with on-hand ingredients. The best part...it's ready in under 30 minutes.

Ingredients:
1 (12 fluid ounce) can evaporated milk
½ cup yellow grits
½ cup chicken broth
1 tablespoon salted butter
⅓ cup grated sharp Cheddar cheese
3 slices bacon
¾ cup frozen bell peppers
⅓ pound frozen medium shrimp - thawed, shelled, and deveined
½ teaspoon taco seasoning mix
2 teaspoons hot sauce, or to taste  (Optional)

Directions:
Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle. Add bell peppers to the bacon grease. Add shrimp and  . Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon. Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 3 servings

Calories: 468.6
Fat: 22.3 g
Saturated fat: 12.3 g
Carbohydrates: 39.7 g
Sugars: 13.2 g
Dietary fiber: 2.1 g
Protein: 27.2 g
Cholesterol: 147.5 mg
Sodium: 866.7 mg
Yummy  Sauce


Ingredients:
canola oil, nutritional yeast, chickpeas, garbanzo beans, soybeans, water, lemon juice, garlic clove, salt, curry powder, dried oregano, dried cilantro

Directions:
In a blender or food processor blend almonds beans and oil., Add all other ingredients and puree until creamy smooth., Cover and let stand in the refrigerator for one hour., Don't cover to tight, remember the yeast.
Central Market's Tootie Fruity Cosmos Strawberry Salad


Ingredients:
lettuce, feta cheese, pecans, strawberries

Directions:
Toss the lettuce, feta, pecans and strawberries together in a large bowl., Add dressing to your taste, Add in other types of fruit to experiment., Amounts can be adjusted to your preference.
Non alcoholic strawberry colada


Ingredients:
fresh strawberries, cream of coconut

Directions:
"Blend in a blender until desired consitency."
Quick & Easy Dill Biscuits


Ingredients:
margarine, butter, onion, dill weed

Directions:
Preheat oven to 450 degrees F.
Combine melted butter, onion, and dill in a large bowl.
Cut biscuits into halves or quarters and toss in the butter mixture to coat (they will look very wet- this is normal].
Place in a square baking pan (greased] and bake for about 8-10 minutes or until puffed and brown (be careful not to overbake or they will burn].
Serve warm.
Colorado Bulldog
Category: drinks
By J Riggs

A delicious blend accented with coffee liqueur.

Ingredients:
1 cup crushed ice
1 (1.5 fluid ounce) jigger vodka
1 (1.5 fluid ounce) jigger coffee flavored liqueur
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
1 fluid ounce light cream

Directions:
Fill a tall 16 ounce glass 1/3 full of crushed ice. Pour in the vodka and coffee liqueur. Fill to within 1 inch of the rim with cola. Fill to within 1/2 inch with light cream. Stir to blend.

Prep time: 1 min
Total time: 1 min
Yields: 1 serving

Calories: 467.4
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 56.3 g
Sugars: 55.3 g
Dietary fiber: 0 g
Protein: 0.9 g
Cholesterol: 19.8 mg
Sodium: 35.6 mg
Cabbage, Potato, and Tomato Soup
Category: soups-stews-and-chili
By ladykristianna

A quick, budget-friendly soup that is great for using up extra vegetables in your cabinet or fridge. Serving this with crusty bread makes a great warming meal in wintertime. Add beef or chicken in with the vegetables for a heartier meal option.

Ingredients:
¼ cup butter or margarine
1  onion, chopped
3  potatoes, diced
3 stalks celery, chopped
3 cloves garlic, minced
4 cups water
2 cubes  chicken bouillon
½ head cabbage, finely chopped
1 (28 ounce) can whole tomatoes with basil, undrained and chopped
½ cup ketchup
1 teaspoon hot sauce
1 teaspoon Italian seasoning

Directions:
Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture; stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil; cook at a boil until the potatoes are fork-tender, about 5 minutes. Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 10 servings

Calories: 144.4
Fat: 5 g
Saturated fat: 3 g
Carbohydrates: 23.8 g
Sugars: 8.2 g
Dietary fiber: 4.3 g
Protein: 3.5 g
Cholesterol: 12.3 mg
Sodium: 549.2 mg
Lorac's Stuffed Cabbage Rolls


Ingredients:
green cabbage, ground beef, ground pork, diced tomatoes, salt pork

Directions:
Remove the core from the cabbage with a paring knife.
Place the cabbage core side down in a microwave safe dish, add 1 cup of water and microwave on High power for 12 minutes.
Rinse the cabbage with cold water until cool enough to handle.
Remove the leaves that come off easily without breaking  (you can cut away more of the core if needed to lossen the leaves]. Set aside 3 or 4 of the tough dark green outer leaves for later.
To remove the remaining useable size leaves, place the cabbage back in the microwave and cook on High for 5 minutes, repeat the cooling process.
For the rice, bring 1 1/2 cups of water to a boil in a covered sauce pan, add the rice, stir, cover and remove from the heat.
Let sit 5 minutes or until all the water has been absorbed, let cool to room temperature  (if you can't get "instant rice" you can substitute 3 cups of cooked rice].
Place rice and ground meats in a large bowl, add salt and pepper to taste.
With your hands, combine the ingredients using a folding motion.
Place 1/4 to 1 cup of the meat mixture in the center of a leaf and fold the stem end over the mixture (if the bottom stem is hard, cut a  lenghtwise slit in it].
Fold the sides over the stuffing then the top of the leaf down over the rest.
Place the rolls seam side down in a baking pan or dish, large enough to hold them in a single layer.
Preheat the oven to 300°F.
Thin slice the salt pork.
Pour the diced tomatoes over the cabbage rolls and top with sliced salt pork.
Place the reserved outer leaves on top and cover tightly with aluminum foil, place pan in the oven and bake for 2 hours.
After cooking, discard the outer leaves and salt pork, place the rolls in containers, add the pan juices and tomato pieces. Refrigerate or freeze,  cabbage rolls are really better when served the next day but if you can't wait - go ahead and eat!
To serve, reheat the cabbage rolls in the pan juices covered, adding a little water if needed.
Peas, Pasta and a Red Pepper Vinaigrette Salad


Ingredients:
small shell pasta, snow peas, frozen baby peas, shallots, chives, salt, pepper, garlic, shallots, olive oil, honey, red pepper flakes, salt, pepper, parmesan cheese

Directions:
Peas  --  Mix the shallots and baby peas in a large bowl, salt and pepper  and just let them hang out.
Pasta  --  Cook the pasta according to directions. The last minute add the snow peas in to blanch.  After 1 minute, drain and cool.
Finish  --  Add the baby peas and shallots to the drained pasta and top with the vinaigrette and chives.  It is that easy.  Top with some grated parmesan if you like for a crisp fresh salad.
Green Onion Pancake
Category: appetizers-and-snacks
By Tsuzuku

This is the first I write a recipe. I made it as detailed as possible so it seems a bit long, enjoy! Serve with soy sauce or sour cream as desired.

Ingredients:
3 cups all-purpose flour
1 cup hot water
½ cup cold water
1 cup chopped scallions, or to taste
salt and ground black pepper to taste
¼ cup butter, softened
1 ½ teaspoons vegetable oil, or as needed

Directions:
Place flour in a bowl. Add hot water slowly in a steady stream, mixing well after each addition. Add cold water; mix until no dry spots remain. Knead dough lightly by hand until a ball is formed. Place dough in an oiled resealable plastic bag; seal the bag and let dough rest for 30 minutes. Place scallions in a bowl; season with salt and pepper. Roll dough out onto a floured work surface into a thin rectangle using a rolling pin. Spread butter all over; sprinkle evenly with salt and pepper. Spread scallions over the dough, leaving top edge of the dough empty. Roll dough up carefully from the opposite edge, keeping scallions in place and pulling dough a little with every roll to make it tight. Cut the roll into 3- to 4-inch-long pieces by hand; pinch and seal both ends. Lightly flatten each piece into a circular pancake. Heat a nonstick saucepan with oil; cook pancakes until golden brown, about 3 minutes per side. Crush 2 sides of the pancakes with spoons or ladles until flaky.

Prep time: 30 mins
Cook time: 6 mins
Total time: 1 hr 6 mins
Yields: 10 pancakes

Calories: 186.4
Fat: 5.7 g
Saturated fat: 3.1 g
Carbohydrates: 29.4 g
Sugars: 0.3 g
Dietary fiber: 1.3 g
Protein: 4.1 g
Cholesterol: 12.2 mg
Sodium: 51.6 mg
Parmesan-Ranch Baked Zucchini Coins


Ingredients:
parmesan cheese, zucchini

Directions:
Preheat oven to 475°F.
Cut zucchini horizontally into 1-inch slices and spread with Hidden Valley® The Original Ranch® Light Dressing (both sides].
Lay on cookie sheet and sprinkle with Parmesan cheese.
Bake for 10 minutes or until tops are lightly browned.
Make-Ahead Slow Cooker Beef Stew
Category: soups-stews-and-chili
By BusySpoons

Served with fresh bread and a salad, this hearty beef stew is a family favorite. It can be made fresh, browning the meat then tossing all the ingredients together in the slow cooker, or it can be prepared ahead of time for freezing and quick assembly for a quick crock pot meal when you need it! I like to make fresh stew, but double the ingredients and freeze the second portion for a quick dose of comfort food mid-week.

Ingredients:
⅓ cup all-purpose flour
1 teaspoon Spanish smoked paprika
½ teaspoon seasoned salt
½ teaspoon ground black pepper
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1  onion, chopped
1 (8 ounce) package mushrooms, chopped
3  potatoes, diced
5  carrots, sliced
2 stalks celery, chopped
2 cloves garlic, minced
¼ cup Marsala wine
1 tablespoon Worcestershire sauce
3 (10.5 ounce) cans organic beef broth
1 (14.5 ounce) can crushed tomatoes
1 (1 ounce) package dry onion soup mix
1 teaspoon Spanish smoked paprika, or to taste
salt and ground black pepper to taste
2 tablespoons cornstarch  (Optional)
2 tablespoons water  (Optional)

Directions:
Combine the flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add the beef, and seal the bag. Shake the bag thoroughly to coat the beef with seasoned flour. Heat the olive oil in a large skillet over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot skillet with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease. Place the beef mixture into a slow cooker. Place the potatoes, carrots, celery, garlic, Marsala wine, and Worcestershire sauce into the cooker with the beef mixture. Pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and 1 more teaspoon of smoked paprika. Cook on High for 4 to 6 hours, or on Low for 10 to 12 hours. Season to taste with salt and black pepper. For a thicker stew, combine cornstarch and water in a small bowl. Gradually stir the mixture into the stew until thickened.

Prep time: 30 mins
Cook time: 4 hrs
Total time: 4 hrs 30 mins
Yields: 6 servings

Calories: 467.4
Fat: 20.6 g
Saturated fat: 7.4 g
Carbohydrates: 43.8 g
Sugars: 8.1 g
Dietary fiber: 6.2 g
Protein: 25.3 g
Cholesterol: 68.6 mg
Sodium: 1110.2 mg
Chicken Taco Soup


Ingredients:
chicken breasts, water, celery ribs, onion, chicken broth, tomatoes and green chilies, Velveeta cheese, salt, monterey jack cheese, tortilla chips, sour cream, avocado

Directions:
Boil chicken, onion, and celery in water until done. Remove chicken and cut into bite size pieces and return to water.
Add broth, tomaotes, taco seasoning, salt, pepper and garlic.
Add Velveeta and let melt.
Serve soup topped with tortilla chips, cheese, sour cream and avocado.
Best Bread Machine Bread
Category: bread
By SHECOOKS2

This recipe is easy and foolproof. It makes a very soft and tasty loaf of bread with a flaky crust.

Ingredients:
1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
1 (.25 ounce) package bread machine yeast
¼ cup vegetable oil
3 cups bread flour
1 teaspoon salt

Directions:
Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

Prep time: 10 mins
Cook time: 40 mins
Total time: 3 hrs
Yields: 1 - 1 1/2 pound loaf

Calories: 173.9
Fat: 5.2 g
Saturated fat: 0.7 g
Carbohydrates: 27.1 g
Sugars: 2.2 g
Dietary fiber: 0.9 g
Protein: 4.3 g
Sodium: 195.4 mg
Vegetable Slaw


Ingredients:
cabbage, red bell pepper, green onion, fresh cilantro, canola oil, fresh lime juice, sugar, salt, cumin seed, peas

Directions:
Combine the cabbage, red bell pepper, green onion, jalapeno pepper, cilantro, canola oil, lime juice, rice wine vinegar, sugar, salt and cumin seeds in a large bowl; mix well.
Cover and refrigerate for several hours to allow the flavors to develop.
Prepare an ice water bath by filling a medium bowl with ice cubes and water.
Fill a medium saucepan two thirds with water and bring to a boil over high heat.
Blanch sugar snap peas for about 1 minute; remove with slotted spoon into the ice water bath.
Drop corn in same boiling water and cook about 5 minutes; remove to ice water bath.
Drain veggies and dry with paper toweling.
Cut the kernals from the corn and add to the cabbage.
Add peas to cabbage and toss just before serving.
NOTE: To toast cumin seeds, heat a small dry skillet over medium heat. Add the seeds and toast, shaking the pan occasionally, for 1 to 2 minutes, until fragrant. Transfer to a bowl to cool completely.
Hazelnut Biscotti


Ingredients:
all-purpose flour, all-purpose flour, baking powder, salt, orange, zest of, sugar, eggs, pure vanilla extract, toasted hazelnuts

Directions:
Preheat oven to 325, and grease a large parchment-lined baking sheet.
Sift flour, baking powder, espresso powder and salt into a medium bowl. Add toasted hazelnuts, which I like to break into smaller pieces.
In another bowl, combine orange zest, sugar, oil, eggs and vanilla extract. Whisk until smooth.
Add egg mixture to flour mixture. Stir with wooden spoon and blend well.
Divide dough in half and shape each into a cylinder (roughly 12 x 2-inches].  Arrange cylinders on the baking sheet, leaving at least 3-inches between them.
Bake for 30 to 35 minutes or until golden and firm. Remove from oven and let stand for 15 minutes before cutting.
Transfer cylinders to a cutting board and carefully slice crosswise on the diagonal, with a serrated knife, into ½-inch slices. Put slices back onto the baking sheet, laying them flat and not overlapping.
Bake a second time for 20 minutes, turning them over after 10 minutes.
Rib-Eyes With Whiskey Blue Cheese Sauce and Mushrooms


Ingredients:
butter, onion, fresh garlic, button mushroom, beef broth, brandy, blue cheese, blue cheese

Directions:
Place the steaks in a shallow dish.
Rub the steaks well in oil on both sides, then season with salt and pepper.
Let stand at room temperature for 1 hour (no less!].
Melt butter in a heavy skillet over medium heat.
Add in onion slices and garlic; sauté for about 3-4 minutes or until softened.
Then add in sliced mushrooms and continue to cook until just tender (about 5 minutes].
In another skillet heat a couple tablespoons oil over medium heat.
Add in the steaks; fry to desired doneness (about 4-5 minutes per side for medium rare].
Transfer the steaks to a plate and tent loosely with foil to keep warm.
Add in the broth and whiskey or brandy to the same skillet that the steaks were fried; bring to a boil and scrape any browned bits from the bottom of the pan.
Add in the mushroom mixture; bring to a boil and simmer until the liquid is thick enough to coat the spoon lightly (about 5-6 minutes].
Add in 1 cup blue cheese; stir until the cheese melts (about 1 minute].
Season the sauce with salt and pepper.
Spoon the sauce over the steaks, then sprinkle with 1/4-1/3 cup crumbled blue cheese.
Moroccan Sesame Potatoes


Ingredients:
baking potato, harissa, olive oil, coarse sea salt, sesame seeds, fresh lemon juice, flaked sea salt

Directions:
Preheat oven to 375°F.
Peel potatoes and cut into large chunks.  In small bowl, combine harissa, olive oil, salt, and sesame seeds.
Toss potatoes with with harissa mixture until evenly coated.
Spray baking sheet with non-stick cooking spray (or line with non-stick foil].
Arrange potatoes in single layer on baking sheet.
Bake 20-25 minutes, turn, and bake 15-20 minutes until potatoes tender and lightly browned.
Squeeze fresh lemon juice over potatoes and sprinkle with flaked sea salt.
Banana Pupcakes


Ingredients:
water, bananas, vanilla, white flour, whole wheat flour, baking powder, egg, honey

Directions:
Heat oven to 350 degrees F.
Mash bananas in a large bowl. Mix in all the rest of the ingredients until well blended, and then pour into cupcake pans.
Bake 20 minutes.
Spicy Ranch Cauliflower Crackers
Category: appetizers-and-snacks
By My Hot Southern Mess

A spicy keto cracker made with cauliflower instead of flour! The perfect low-carb cracker. Store in an airtight container.

Ingredients:
1 (12 ounce) package frozen riced cauliflower
cheese cloth
1  egg
1 tablespoon dry ranch salad dressing mix
⅛ teaspoon cayenne pepper, or more to taste
1 cup shredded Parmesan cheese

Directions:
Place riced cauliflower in a microwave-safe bowl. Microwave, covered, for 3 to 4 minutes. Transfer to a cheesecloth-lined strainer and allow to cool for 15 minutes. Squeeze moisture out of the cooled riced cauliflower. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine riced cauliflower, egg, ranch mix, and cayenne pepper in a bowl and mix well. Stir in Parmesan cheese until incorporated. Drop mixture with a small cookie scoop onto the prepared cookie sheet and flatten with a small hand rolling pin, a cup, or your hand to approximately 1/16-inch thickness. The thinner the dough, the crispier the cracker. Bake crackers in the preheated oven for 10 minutes, flip, and bake for an additional 10 minutes. Cool on a wire rack.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 10 mins
Yields: 18 crackers

Calories: 28.6
Fat: 1.5 g
Saturated fat: 0.9 g
Carbohydrates: 1.3 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 2.5 g
Cholesterol: 14.2 mg
Sodium: 103.5 mg
Chocolate Dip


Ingredients:
plain yogurt, cocoa powder, honey

Directions:
Combine ingredients with whisk., Chill.
Day After Christmas Cranberry & Nut Breakfast


Ingredients:
fresh cranberries, sugar, Splenda granular

Directions:
Put the cranberries in a saucepan with the orange juice and sugar or Splenda.
Cover over a low heat for about 5 minutes, stirring frequently.  You want the cranberries to pop and for the juices to have thickened up a good deal.
At the same time as the cranberry mixture is cooking put another pan on a high heat and toast the nuts.  Stir or toss them frequently to make sure they don't burn.
Pour the cranberry mixture into two dessert bowls.
Put 1/2 cup of yogurt on top of the cranberry mixture in each bowl.
Sprinkle the nuts on top of the yogurt.
Serve.
Greek Broccoli and Tomatoes


Ingredients:
fresh broccoli, tomatoes, water, dried oregano, garlic, feta cheese, black olives

Directions:
Trim broccoli, remove tough ends, wash and cut into small spears.
Arrange broccoli in a veggie steamer over boiling water.
Cover and steam 5 to 8 minutes or until crisp tender.
Drain, place in saucepan.
Add tomato wedges, water, garlic and oregano to pan, stir gently.
Cook uncovered, over medium low heat 10 to 15 minutes or until thoroughly heated, stirring occasionally.
Sprinkle with Feta and olives.
Remove from heat, Cover and let stand 2 to 3 minutes or until cheese melts.
Taco Toast


Ingredients:
butter, margarine, cheddar cheese, colby-monterey jack cheese

Directions:
*Note* Individual yields will vary, depending on the amount of butter you brush on each bread slice.
Pre heat oven 350.
Melt butter and stir in seasoning mix (you don't have to use the whole packet if it's too much spice for ya]. Brush on both sides of bread.
Place on ungreased cookie sheet, and bake 5 minutes. Flip toasts and cheese 'em up. Bake another 3 minutes, or until cheese is as melted or crunchy on top as you like.
Let cool a minute or two before serving. Serve with Mexican flavored Hamburger Helper (there are a few different flavors], with a Tex-Mex dish of your choosing, or as a snack dipped in  salsa.
Chinese Pork Dumplings (Pot Stickers)


Ingredients:
all-purpose flour, boiling water, Chinese cabbage, salt, green onion, white wine, cornstarch, white pepper, soy sauce

Directions:
Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.
In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the white pepper.
**In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.
Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.
Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.
To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.
NOTE: The dough was VERY sticky. So I had to use a lot of flour on it when rolling it out. Just make sure you don't use too much. I also didn't have wine on hand, so didn't use it. I found that the meat inside was more like a meatball, and not saucy or mushy like I think it should have been (maybe because I didn't use the wine?]. Also when cooking be very careful as they do seem to fall apart unless you make the pieces of dough thicker, and a tad larger. I only hope that by posting this here someone can come up with ideas on how to make the meat more mushy I've tried other recipes for the dumpling portion, and it just didn't taste as good.
My Favorite Steak Marinade


Ingredients:
soy sauce, sherry wine

Directions:
Place thawed steak in a plastic re-sealable bag. (I double bag it to prevent leakage].
Add peanut oil, soy sauce and sherry to large measuring cup and mix.
Add mixture to bag holding steak and seal both bags.
Marinade the steak for 8-10 hours in refrigerator.
Grill steak to desired doneness.
Enjoy!