xiaoxl/recipe_data huggingface dataset:
Shrimp Stir-Fry
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.

Ingredients:
3 tablespoons cornstarch
1 ¾ cups Swanson® Chicken Stock
1 tablespoon soy sauce
½ teaspoon sesame oil  (Optional)
2 tablespoons vegetable oil
1 pound fresh or thawed frozen medium shrimp, peeled and deveined
4 cups cut-up fresh vegetables (see Note)
½ teaspoon ground ginger
⅛ teaspoon garlic powder
4 cups hot cooked regular long-grain white rice

Directions:
Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet. Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 428.4
Fat: 9.1 g
Saturated fat: 1.6 g
Carbohydrates: 58.4 g
Sugars: 4.6 g
Dietary fiber: 2.8 g
Protein: 26.9 g
Cholesterol: 172.6 mg
Sodium: 653.1 mg
Tender Crock Pot Roast Beef


Ingredients:
"onion"

Directions:
Place frozen roast beef in crock pot.
Empty two cans of cream of mushroom soup, mushrooms and onion soup mix on top and add salt and pepper to taste.
Coarsely chop onion and place on top and around roast.
Cover with lid and place on low for 8-9 hours or on high for 4-5 hours.  Enjoy!
Green Grapes Supreme


Ingredients:
light brown sugar, sour cream, green seedless grapes, mint sprig

Directions:
In a large mixing bowl, mix together the brown sugar and sour cream.
Add in the grapes, stir to coat well.
Cover and chill for several hours.
Spoon into individual serving dishes; garnish with mint sprig.
Flounder Stefano


Ingredients:
flounder fillets, tomatoes, olive oil, garlic cloves, onion, fresh oregano, dry white wine, salt, fresh ground black pepper

Directions:
In a large skillet, saute garlic in oil until lightly browned.
Add onions and saute until soft.
Add the wine and cook over medium-high heat until reduced by half.
Add the tomatoes, oregano, salt and pepper and cook for 5 minutes, stirring occasionally.
Arrange the fish in the pan in a single layer, spooning some of the tomato mixture over the top of each piece of fish and reduce heat to medium.
Cover and cook for 10 minutes or until fish is cooked through and flakes easily.
Season to taste with salt and pepper.
Broccoli Bacon Quiches


Ingredients:
broccoli floret, reduced-fat swiss cheese, bacon, egg substitute, salt, garlic powder, lemon-pepper seasoning

Directions:
Divide the broccoli, cheese and bacon between two 5-inch pie plates coated with cooking spray.  In a smal bowl, whisk the eggs, cream, salt, garlic powder and lemon-pepper.  Pour half in each pie plate over bacon mixture.
Back, uncovered, at 350 degrees F for 15-20 minutes or until a knife inserted near the center comes out clean.
Whitney and Ashley's Flawless Roasted Vegetables
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Zucchini, yellow squash, red bell pepper, and onions are tossed with olive oil and herbs and roasted until just tender in an easy-to-clean-up parchment-lined pan.

Ingredients:
1 sheet Reynolds® Parchment Paper
1 medium onion, cut into 1/2 -inch wedges
2 large zucchini, sliced 1/2-inch thick
2 large yellow squash, sliced 1/2-inch thick
1 medium red bell pepper, sliced 1/2-inch thick
2 tablespoons olive oil
2 teaspoons dried Italian seasoning*
Salt and pepper to taste
1  lemon, halved

Directions:
Preheat oven to 400 degrees F. Line a shallow baking pan with Reynolds® Parchment Paper. Place vegetables in a large bowl. Add olive oil, seasoning or herbs, salt and pepper and toss to coat. Spread vegetables in a single layer in the parchment paper-lined pan. Sprinkle additional Italian seasonings or fresh herbs on top of the vegetables, if desired. Place pan of vegetables into the oven on the top rack. Bake 15 minutes or until vegetables are crisp-tender. Squeeze lemon over vegetables for even more flavor.

Yields: 6 servings

Calories: 89.2
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 11.7 g
Sugars: 3.5 g
Dietary fiber: 4.3 g
Protein: 2.6 g
Sodium: 40.3 mg
Pumpkin Torte


Ingredients:
eggs, granulated sugar, pumpkin puree, all-purpose flour, cinnamon, ginger, baking powder

Directions:
Preheat oven to 325 (167 C] degrees fahrenheit
Grease and flour a 9 " springform pan and set aside
Separate the egg yolks from the egg whites and set aside
In a large mixing bowl beat the egg yolks until light and a creamy yellow colour.
Add the granulated sugar slowly to the yolks and beat with an electric mixer until thickened.
Pour the pumpkin puree into the creamed mixture and beat until light and fluffy
Combine flour, spices and Baking Powder together in a small bowl and then add to the creamed mixture a small amount at a time.
Fold in beaten egg whites into mixture gently until whites are fully incorporated into the batter.
Pour batter into prepared springform pan and put in oven for 35 minutes
When lightly browned remove from oven and let stand 5 minutes before removing ring from the cake pan.
Wiggly Worm Trail Mix


Ingredients:
"Teddy Grahams honey graham snacks"

Directions:
Mix together and enjoy.
This can be stored in individual sized containers (I like to use the 8 oz size Ziplock plastic containers with lids], snack-sized bags, or a large airtight container.
Mom's Jiffy Cinnamon Rolls
Category: bread
By 7woolfords

This is my favorite recipe because it is so quick. Frost if desired.

Ingredients:
3 cups all-purpose flour
½ (15.25 ounce) package yellow cake mix
2 (.25 ounce) packages quick-rise yeast
1 teaspoon salt
2 cups warm water (105 to115 degrees F/40 to 45 degrees C)
1 cup all-purpose flour, or as needed
2 tablespoons butter, softened
½ cup white sugar
1 tablespoon ground cinnamon

Directions:
Combine 3 cups flour, cake mix, yeast, and salt in a large bowl; beat warm water into flour mixture until thoroughly combined. Mix remaining 1 cup flour into batter to make a soft dough. Turn dough out onto a floured work surface and knead until smooth, 6 to 8 minutes. Roll dough into a 9x18-inch rectangle. Spread softened butter over dough and sprinkle evenly with sugar and cinnamon. Roll dough into a log, starting with a long edge, and pinch edges together to seal. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Cut dough into 1-inch thick slices and arrange on prepared baking sheet. Cover rolls and let rise in a warm place until doubled, about 15 minutes. Bake in the preheated oven until cinnamon rolls are lightly browned and cooked through inside, 15 to 18 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 18 rolls

Calories: 189
Fat: 3 g
Saturated fat: 1.1 g
Carbohydrates: 36.7 g
Sugars: 10.8 g
Dietary fiber: 1.2 g
Protein: 3.7 g
Cholesterol: 3.6 mg
Sodium: 218.9 mg
Chef John's Shrimp and Grits
Category: side-dish
By Chef John

Shrimp and grits is a very simple recipe, but make sure you have everything ready before you start cooking the shrimp. They only take a few minutes to sauté, so you don't have time to run and chop scallions or juice a lemon. Once everything is assembled, this recipe is a snap. To make things even easier, you can make the grits a bit ahead since they stay hot a very long time.

Ingredients:
4 slices bacon, cut into 1/4-inch pieces
¼ cup water
2 tablespoons heavy whipping cream
2 teaspoons lemon juice
1 dash Worcestershire sauce
4 cups water
2 tablespoons butter
1 teaspoon salt
1 cup white grits
½ cup shredded white Cheddar cheese
1 pound shrimp, peeled and deveined
½ teaspoon Cajun seasoning
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper
1 pinch cayenne pepper
1 tablespoon minced jalapeno pepper
2 tablespoons minced green onion
3 cloves garlic, minced
1 tablespoon chopped fresh parsley

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet. Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl. Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits. Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper. Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley. Ladle grits into a bowl and top with shrimp and sauce.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 servings

Calories: 434.1
Fat: 19.5 g
Saturated fat: 10.6 g
Carbohydrates: 33.2 g
Sugars: 0.5 g
Dietary fiber: 0.9 g
Protein: 30.1 g
Cholesterol: 226 mg
Sodium: 1498.5 mg
Sweet and Tangy BBQ Sauce
Category: side-dish
By CAPITALCATERING

Great thick sauce on ribs and chicken!

Ingredients:
2 tablespoons butter
1 small onion, minced
2 cups ketchup
½ cup cider vinegar
¼ cup water
¼ cup apple juice
¼ cup Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons molasses
2 tablespoons honey
2 teaspoons dry mustard powder
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper

Directions:
Melt the butter in saucepan over medium heat. Stir in the onion, and cook until tender. Mix in ketchup, cider vinegar, water, apple juice, Worcestershire sauce, brown sugar, molasses, honey, mustard powder, chili powder, garlic powder, and cayenne pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes, stirring occasionally.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 3 cups

Calories: 50.3
Fat: 1.2 g
Saturated fat: 0.6 g
Carbohydrates: 10.2 g
Sugars: 8.8 g
Dietary fiber: 0.2 g
Protein: 0.5 g
Cholesterol: 2.5 mg
Sodium: 260 mg
Beaded Stuffed Buffalo Chicken Breast


Ingredients:
cream cheese, sour cream, blue cheese, onion powder, white pepper, boneless chicken, all-purpose flour, eggs, panko breadcrumbs, parmesan cheese, cayenne pepper, paprika

Directions:
Preheat the oven to 350°F.
In a medium bowl combine the cream cheese, sour cream, blue cheese, and onion powder. Season to taste with salt and white pepper.
Butterfly the chicken then pound to about 1/4" thick. Sprinkle them with salt and pepper and spread them out on your cutting board. Divide the cheese mixture evenly into the center of each piece of chicken. Tightly roll up the chicken keeping the cheese mixture inside, then close the seam with toothpicks.
Place the flour in a shallow dish and season with salt. Beat the eggs and hot sauce in a shallow bowl. Place the panko, Parmesan, cayenne, and paprika in a shallow dish. Dredge the chicken lightly with the flour. Coat the chicken with the eggs. Dredge the chicken in the panko, making sure they adhere well to the surface.
Meanwhile, heat the oil in a large oven-safe skillet pan over medium-high heat. Gently place the chicken in the pan (toothpick side up] and fry until golden brown on one side, about 4 minutes. Turn the chicken over and place in the oven. Bake for 12 minutes, or until cooked through and 165°F internal temperature. Let rest for 5 minutes before serving.
Earl Grey Shortbread Cookies


Ingredients:
all-purpose flour, salt, confectioners' sugar, pure vanilla extract, butter

Directions:
In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
Preheat oven to 375°F.
Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets]. Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
Kicked up Tomato, Basil, and Mozzarella Salad


Ingredients:
tomatoes, mozzarella cheese, fresh basil leaves, cracked black pepper, salt

Directions:
Preheat oven to 350°F.
Cut the top off the tomatoes and spoon out the innards.
Sprinkle each tomato with salt and turn upside down on a wire rack.
Let sit for 20 to 25 minutes to get rid of a lot of the juices.
Place two basil leaves at the bottom of each tomato then one slice of cheese, sprinkle with pepper and repeat.
Place tomatoes in a square baking dish and bake for about 20-25 minutes or until the cheese has melted to the point you would like it.
Serving Sugestions: Garlic bread, lasagna, beef stew, pepper steak.
Cousin Cosmo's Greek Chicken
Category: world-cuisine
By OAKLEY

This is a favorite chicken recipe, my son requests it every year for his birthday.

Ingredients:
2 tablespoons all-purpose flour, divided
½ teaspoon salt
¼ teaspoon black pepper
¼ pound feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6  boneless, skinless chicken breast halves
2 tablespoons olive oil
1 ½ cups water
1 cube chicken bouillon, crumbled
2 cups loosely packed torn fresh spinach leaves
1  ripe tomato, chopped

Directions:
On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano.  Set aside. With a meat mallet, pound each chicken breast to 1/2 inch thickness.  Spread cheese mixture on each chicken breast, leaving 1/2 inch border.  Fold chicken breasts in half;  secure each with toothpick.  Coat chicken breasts with flour mixture. In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden.  In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan.  Add spinach and tomato to skillet, and bring to boil.  Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside.  Discard toothpicks before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 239.3
Fat: 10.2 g
Saturated fat: 3.9 g
Carbohydrates: 4.8 g
Sugars: 1.5 g
Dietary fiber: 0.8 g
Protein: 31 g
Cholesterol: 85.2 mg
Sodium: 686.2 mg
Gluten-Free Pretzel Cookies


Ingredients:
butter, sugar, egg, corn syrup, potato starch, buckwheat flour, gluten free baking powder, salt

Directions:
Cream butter and sugar together.
Beat in egg and add corn sryrup.
Sift flour, baking powder, and salt together and add; mix well.
Shape into 7" pencil sized ropes.
Form into a horseshoe and bring ends down to center of rope overlapping and pressing ends forming a pretzel shape.
Arrange on greased baking sheets, and chill for 30 minutes to help retain shape.
Bake in a preheated 375* oven for 10 to 12 minutes.
Dip in chocolate once cooled if desired.
Enjoy!
Sweet Banana Bread
Category: bread
By Cash's Cowgirl

My mom gave me this recipe and it's nice and sweet. I normally use three medium-large sized bananas. Nuts can be added, if desired.

Ingredients:
1 ¾ cups all-purpose flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 (3 ounce) package non-instant vanilla pudding mix
⅔ cup white sugar
½ cup shortening
2  eggs
2 tablespoons milk
1 ⅓ cups mashed ripe banana
⅓ cup chopped walnuts

Directions:
In a small bowl, sift together flour, baking powder, baking soda, salt and vanilla pudding mix. In a large mixing bowl, beat sugar and shortening until light, scraping sides of the bowl often. Add the eggs one at a time, beating smooth after each addition. Mix in the milk. Add flour mixture and mashed bananas alternately to creamed mixture, beating until smooth after each addition. Fold in nuts if desired. Pour batter into a lightly greased 8x4 inch loaf pan. Bake in a cold, (non-preheated) oven set to 350 degrees F (175 degrees C). Bake for 50 minutes, then cover with foil to prevent burning and bake for additional 10 to 20 minutes or until toothpick inserted into the crown comes out clean. Leave in pan for 10 minutes, then remove from pan and cool.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 1 - 8x4 inch loaf

Calories: 249.4
Fat: 12 g
Saturated fat: 2.8 g
Carbohydrates: 32.8 g
Sugars: 14.5 g
Dietary fiber: 1.4 g
Protein: 4 g
Cholesterol: 31.7 mg
Sodium: 259.8 mg
Blueberry Peach Muffins
Category: bread
By Christine

My whole family requests these muffins as soon as peaches are in season!  If you like blueberry muffins, you will love these!

Ingredients:
3 cups all-purpose flour
½ cup white sugar
½ cup brown sugar
1 tablespoon baking powder
1 pinch salt
3  eggs
1 cup milk
½ cup melted butter
1 cup blueberries
1 cup peeled and diced fresh peaches
2 teaspoons white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons melted butter

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners. In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a  separate bowl, mix together the eggs, milk  and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter. Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 16 muffins

Calories: 230.6
Fat: 8.7 g
Saturated fat: 5.1 g
Carbohydrates: 34.3 g
Sugars: 15.7 g
Dietary fiber: 0.9 g
Protein: 4.3 g
Cholesterol: 55.2 mg
Sodium: 136.2 mg
Roast Tomato and Basil Soup With Olive Oil Toasts


Ingredients:
tomatoes, garlic, olive oil, olive oil, basil leaves, salt, fresh ground black pepper

Directions:
Pre-heat the oven to 220 C or about 425-450°F.
Quarter each tomato, or cut slightly smaller if they are really big, and place in a roasting tin that is safe for both the oven and stove-top.
Halve the pepper, deseed it and then cut each half into about 3 pieces.
Add the pepper and chopped garlic in with the tomatoes along with the olive oil.
Season with salt and freshly ground black pepper.
Roast for about 45 minutes or until the tomatoes are soft and their skin has started to blacken, but just slightly.
You don't want to incinerate them!
Pour the stock into the roasting tin.
If you don't have a tin that will go on top of the stove you will have to transfer everything into a large pot.
Add in the basil and bring briefly to a boil.
Use a blender to liquidise most of the mixture, leaving just a couple handfuls of tomatoes and pepper behind.
Drain them of any liquid, then finely chop the tomato and pepper.
Season to taste.
Just before you are ready to serve, cut the bread thinly on an angle and toast it under the grill.
Pile a bit of the chopped tomato and pepper in the centre of the bowls and ladle the soup around it.
Float the toast on top and drizzle with olive oil.
Divine Summertime Chicken Sandwich
Category: meat-and-poultry
By MEEZERGIRL1

Pan-fried chicken breasts with a fresh cream cheese dill spread and tomatoes and lettuce on toasty French bread, YUMMY! Oh so good with a glass of wine or lemonade! You can also grill your chicken breasts for extra flavor.

Ingredients:
4 ounces cream cheese, softened
4 teaspoons dried dill weed, divided
4 tablespoons minced garlic, divided
2 tablespoons butter, softened
2  skinless, boneless chicken breast halves
1 small tomato, diced
1 leaf lettuce
4 thick slices French bread

Directions:
In a medium bowl, mix together the cream cheese, 2 teaspoons of dill, and 2 tablespoons of garlic. Set aside. Melt about half of the butter in a skillet over medium heat.  Season chicken breast halves with remaining garlic and dill. Cook for about 8 minutes per side, or until the meat is firm and juices run clear. Remove from the pan, and set aside. Spread the remaining butter onto one side of the slices of bread, and toast in the skillet until golden. Spread the cream cheese onto the other sides of the bread, and make sandwiches with the chicken breasts, lettuce, and tomato.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 671.2
Fat: 35.7 g
Saturated fat: 20.9 g
Carbohydrates: 49.6 g
Sugars: 3.4 g
Dietary fiber: 2.9 g
Protein: 39 g
Cholesterol: 160.1 mg
Sodium: 772.8 mg
Monterey Jack Salsa


Ingredients:
monterey jack cheese, fresh cilantro, tomatoes, scallions, green chili peppers, vinegar, water

Directions:
Mix Italian Dressing packet with vinegar, water and oil., Shake well and set side., Cut Monterey Jack Cheese into chunks and place in a blender a few at a time., Pulse and crumble cheese, dump into a medium size bowl., Repeat until all cheese is crumbled., Add chopped cilantro, tomatoes, scallions and can of chili's., Add in prepared Italian Dressing., Mix well and chill for at least an hour., Served best with Hint of Lime Tortilla chips.
Basic Herb Marinade and Salad Dressing


Ingredients:
garlic cloves, fresh basil, fresh oregano, dried oregano, red wine vinegar, salt, fresh ground black pepper, extra virgin olive oil

Directions:
Combine all ingredients except olive oil.
Slowly add olive oil, whisking constantly, until oil is emulsified.
May be used immediately or stored in an airtight container in fridge for up to 4 days.
Bistec Encebollao
Category: soups-stews-and-chili
By HANZOtheRAZOR

Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.

Ingredients:
2 pounds beef sirloin steak, sliced thinly across the grain
½ cup olive oil
2 tablespoons minced garlic
1 pinch dried oregano
1 (.18 ounce) packet sazon seasoning
2 large white onions, sliced into rings
¼ cup distilled white vinegar
1 cup beef stock
1 teaspoon salt

Directions:
In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days. When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 4 hrs 55 mins
Yields: 6 servings

Calories: 422.5
Fat: 32.1 g
Saturated fat: 8.1 g
Carbohydrates: 6.3 g
Sugars: 2.6 g
Dietary fiber: 1.1 g
Protein: 26.4 g
Cholesterol: 80.7 mg
Sodium: 586.5 mg
Cinnamon Yogurt


Ingredients:
plain fat-free yogurt, cinnamon, stevia powder

Directions:
mix all ingredients., let sit at room temperature for 15 minutes.