xiaoxl/recipe_data huggingface dataset:
Exotic Fruits Cake


Ingredients:
butter, granulated sugar, honey, eggs, all-purpose flour, baking powder, sour cream, granulated sugar, plums, cognac, kiwi, strawberry, pine nuts

Directions:
Preheat oven to 300F/150C/Gas Mark 2.
Lightly oil a spring form pan; line bottom and sides with a double layer of parchment paper so that paper is a little bit above the edge of the pan and lightly oil.
For the cream, mix sour cream and sugar together; set to the side.
Mix butter, sugar and honey together until light and fluffy.
Mix in the eggs, one at a time, with 1 tablespoon of the flour.
Sift flour and baking powder together; add to batter.
Pour into prepared pan and make the surface level.
Bake 2.5 - 3 hours until golden, or until toothpick comes out clean.
Remove from pan, carefully remove paper and let cool on cooling rack.
Cut cooled cake into 3 layers, lightly sprinkle each with cognac and lay the thinly sliced pears, plums, or peaches on the top of two of the layers.
Spread a thin layer of the prepared sour cream mixture over the fruits.
Stack layers, with the fruitless one on top.
Decorate the top of the cake with the kiwis and strawberries, filling in spaces with fruit glaze.
Sprinkle pine nuts over the top in a decorative manner.
Coconut Chicken Salad


Ingredients:
sweetened flaked coconut, boneless skinless chicken breasts, eggs, milk, flour, salt, pepper, artichoke hearts, tomatoes, hard-boiled eggs, avocado, mozzarella cheese, cheddar cheese, black olives, spicy brown mustard, honey, olive oil, salt, black pepper, cayenne pepper

Directions:
For Chicken:
In a shallow baking dish or pie plate combine coconut and bread crumbs.  Set aside.
In a medium bowl, beat eggs, milk and coconut extract.
Dip chicken strips into beaten eggs, then dip in seasoned flour.
Dip again in eggs.  Press into coconut-bread crumb mixture, using palm of hand. Coat well!
Heat 1/2 inch of oil in frying pan over medium high heat.
Add coconut-battered chicken to oil and fry on both sides until golden brown. (2-3 minutes].
Remove from pan and let stand for 3 minutes. Cut in slices.
For Salad:
Arrange mixed greens, artichokes, tomato, hard-boiled egg slices, avocado slices, shredded cheese and black olives on large platter.
Place coconut chicken over greens. Serve with honey mustard dressing.
For Dressing:
In a small bowl, combine all ingredients with a whisk.  Can make ahead and store in fridge.  Serve with salad.
Old Fashioned Potato Cakes
Category: side-dish
By DaMonkey

These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.

Ingredients:
2 cups mashed potatoes
1 cup all-purpose flour
1  onion, diced
1  egg
½ teaspoon ground black pepper
½ teaspoon salt
½ cup vegetable oil, or as needed

Directions:
Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency. Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

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

Calories: 254.8
Fat: 4.9 g
Saturated fat: 1.1 g
Carbohydrates: 45.1 g
Sugars: 2.9 g
Dietary fiber: 3 g
Protein: 7.1 g
Cholesterol: 48.6 mg
Sodium: 627.1 mg
Eggnog Thumbprints


Ingredients:
butter, sugar, brown sugar, egg, vanilla, salt, all-purpose flour, butter, powdered sugar, rum

Directions:
In a large mixer bowl beat 3/4 cup butter till softened. Add sugar and brown sugar and beat til fluffy. Add egg, vanilla, and salt and beat well. Add flour and beat til well mixed. Cover and chill about 1 hour or till easy to handle.
Shape into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Press down centers with thumb. Bake in a 350 degree oven about 12 minutes or till done. Remove and cool.
For filling, in a small mixer bowl beat 1/4 cup butter til softened. Add powdered sugar and beat till fluffy. Add rum and beat well. Spoon about 1/2 teaspoon filling into center of each cookie. Sprinkle with nutmeg. Chill till filling is firm. Makes about 50.
*You may substitute 1 tablespoon milk and 1/4 teaspoon rum extract for the rum.
Herbed Potato Turnovers


Ingredients:
dry yeast, bread flour, dried thyme leaves, dried rosemary, salt, nonfat yogurt, water, onion, curry powder, garlic

Directions:
Place all dough ingredients in bread machine and process on dough setting.
When done, flour a board and your hands and divide the dough into 8 pieces.
Flatten each piece into a 6" circle, about 1/4" to 1/8" thick.
Place several Tbs of filling in the center and pinch dough closed around it.
(Use your dough press if you have it] Place seam side down on nonstick baking pan.
Dust it with flour.
Let rise for 15 minutes.
Bake for 30 minutes in preheated 400F oven.
Should be golden brown when done.
Turkey Breakfast Sausage
Category: meat-and-poultry
By mechanicmike

You can use this recipe for chicken and pork as well.

Ingredients:
2 pounds ground turkey
1 tablespoon brown sugar
2 teaspoons kosher salt
1 ½ teaspoons ground black pepper
1 ½ teaspoons ground sage
1 ½ teaspoons ground thyme
½ teaspoon dried marjoram
½ teaspoon red pepper flakes

Directions:
Mix turkey, brown sugar, salt, black pepper, sage, thyme, marjoram, and red pepper flakes in a bowl. Shape turkey mixture into patties. Fry patties in a large skillet over medium-high heat until golden brown and no longer pink in the center, 6 to 8 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 176
Fat: 8.6 g
Saturated fat: 2.2 g
Carbohydrates: 2.3 g
Sugars: 1.7 g
Dietary fiber: 0.3 g
Protein: 22.6 g
Cholesterol: 83.8 mg
Sodium: 545 mg
Greek Dolma Aka Stuffed Grape Leaves


Ingredients:
grape leaves, warm water, lamb, cooked rice, onion, salt, allspice, black pepper, water, parsley, walnuts

Directions:
Because these leaves are packed in brine it is important to rinse them well in warm water before using.
Separate the most perfect leaves from those which are imperfect.
Line the bottom of a glass baking dish with the imperfect leaves.
It is okay to line several layers.
These imperfect leaves act as a cushioning layer for the stuffed rolls and will be discarded after baking.
Mix stuffing ingredients thoroughly.
Place a grape leaf vein side up and stem end toward you on the counter. Near the base put 1 heaping teaspoon of stuffing.
Fold both sides over stuffing and roll up from the base end to the tip.
It is important to roll them tightly so that they don't become unrolled while cooking them.
Lay the rolls very close to each other in rows.
It is okay to make several layers if necessary.
Pour in warm water that will barely cover the first layer.
.
Cover dish and bake in oven at 350 degrees about 45 minutes.
Sangria! Sangria!
Category: world-cuisine
By HJACOBY

The BEST sangria recipe I've been able to hone to perfection! If you like a sweeter Sangria, use ginger ale in place of club soda.

Ingredients:
½ cup brandy
¼ cup lemon juice
⅓ cup frozen lemonade concentrate
⅓ cup orange juice
1 (750 milliliter) bottle dry red wine
½ cup triple sec
1  lemon, sliced into rounds
1  orange, sliced into rounds
1  lime, sliced into rounds
¼ cup white sugar  (Optional)
8  maraschino cherries
2 cups carbonated water  (Optional)

Directions:
In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 cups

Calories: 279.1
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 23.1 g
Sugars: 18.5 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 0 mg
Sodium: 7.5 mg
Vegetable Makhani


Ingredients:
cauliflower florets, broccoli florets, potato, frozen green pea, salt, butter, bay leaf, cinnamon stick, cloves, green cardamoms, fennel seed, ginger paste, green chilies, red chili powder, coriander powder, cumin powder, cashew nuts, tomato puree, tomato sauce, honey, garam masala powder, panir, kasuri methi, salt

Directions:
Blanch carrots, cauliflower, broccoli, & potatoes boiling water. Drain and keep aside.
Heat oil and butter in a pan add bay leaf, cinnamon, cloves, cardamom, fennel seeds, ginger paste and a little water.
Sauté for two minutes then add green chillies, red chilli powder, coriander powder and cumin powder.
Sauté well. Add the blanched vegetables and stir.
Add cashewnut paste, sufficient water and salt to taste. Mix and bring it to boil.
Add tomato puree, stir and cook for additional two to three minutes. Add honey and stir. Add frozen peas and fresh cream and stir again. Heat until peas are warmed.
Add garam masala powder and if adding paneer cubes, fold it into the mixture (so paneer cubes don't crumble].
If adding, add roasted and crushed kasoori methi and stir gently.
Curried Meatballs


Ingredients:
olive oil, onions, cinnamon stick, water, tomato sauce, garam masala, turmeric, ginger paste, salt, star anise, bay leaves, sugar, allspice, parsley, ghee, tomatoes

Directions:
Heat oil over medium heat and stir-fry the onions.
Add cinnamon stick and water, then add tomato sauce, garam masala, turmeric, ginger paste, salt, starseed petal and vinegar.
Mix well and leave to simmer on low.
To prepare the meatballs, place breadcrumbs, parsley, ghee, tomato and ground beef in a bowl and mix well but lightly.
Form into medium-sized balls.
Add meatballs to simmering sauce and add more water if necessary.
Reduce heat and add bay leaves, sugar, all spice and breadcrumbs - IT IS IMPORTANT THAT YOU DO NOT STIR AT THIS STAGE.
Simmer, covered, until done (about 15 minutes].
Honey Cookies


Ingredients:
sugar, eggs, honey, flour, cinnamon, baking soda, salt

Directions:
Blend first four ingredients; stir in the last four ingredients.
Make into ball the size of walnuts.
Roll in sugar.
Place on ungreased cookie sheet and bake for 12 minutes in a 350 oven.
Instant Pot® Low Country Boil
Category: seafood
By Soup Loving Nicole

No more waiting for that large stockpot of water to boil just to drop everything in and wait for it to start boiling again. By utilizing your multi-functional pressure cooker, you not only eliminate that but you also don't have to stand guard over it while it is cooking to make sure it doesn't boil over. Serve with seasoned butter and garnish with chopped parsley and lemon wedges if desired.

Ingredients:
1 (12 ounce) package andouille sausage, sliced
1 ½ pounds baby red potatoes, halved
1 medium onion, chopped
4 teaspoons seafood seasoning (such as Old Bay®)
1 (12 fluid ounce) can or bottle beer
3 ears corn, husked and cut into thirds
12 ounces frozen shell-on shrimp

Directions:
Combine andouille sausage, potatoes, and onion in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle seafood seasoning over the top. Pour in beer. Lay corn pieces on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 20 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in shrimp. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid.

Prep time: 15 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 564.7
Fat: 26 g
Saturated fat: 8.6 g
Carbohydrates: 48.3 g
Sugars: 5.1 g
Dietary fiber: 5.7 g
Protein: 30.1 g
Cholesterol: 176.4 mg
Sodium: 1481.8 mg
Simple Pasta With Butter Sauce


Ingredients:
pasta, butter, parmesan cheese, dried oregano, cloves, black pepper, cayenne pepper, olive oil, salt

Directions:
First, to the pasta water, add 3 pinches of salt, 1 clove pressed garlic, 2 tsp of dried oregano, veggies.
Bring to a full boil, then reduce heat to simmer for 15 minutes.
Then bring it back to a full boil, and add the pasta.
It works.
Meantime, in a saucepan, add butter, parmesan cheese, 1 tsp dried oregano, 1 clove pressed garlic, 1/2 tsp black pepper, pinch of cayenne pepper, 1/2 tsp olive oil.
Melt on simmer, and stir well.
Drain the pasta, place in a service bowl, add the sauce, a generous sprinkling of parmesan cheese, and toss.
Serve.
Enjoy.
Bacon Cheese Muffins
Category: bread
By LaurasFaves

A great dinner or wonderful for breakfast with eggs.

Ingredients:
1 pound bacon
4 cups all-purpose flour
2 cups shredded Cheddar cheese
2 tablespoons baking powder
1 teaspoon garlic salt
½ teaspoon ground black pepper
2  eggs
2 cups milk
½ cup vegetable oil

Directions:
Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled. Preheat oven to 400 degrees F (200 degrees C). Coat 24 muffin cups with cooking spray. Mix flour, Cheddar cheese, baking powder, garlic salt, and black pepper together in a large bowl. Beat eggs, milk, and vegetable oil together in a small bowl; stir into flour mixture just until moistened. Gently fold bacon through the batter. Spoon batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Serve warm.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 24 servings

Calories: 204.8
Fat: 11.3 g
Saturated fat: 3.9 g
Carbohydrates: 17.5 g
Sugars: 1.1 g
Dietary fiber: 0.6 g
Protein: 8 g
Cholesterol: 33.8 mg
Sodium: 413.9 mg
Crock Pot Vegetable Barley Soup


Ingredients:
water, diced tomatoes, zucchini, celery, carrots, onion, tomato sauce, barley, chicken bouillon granules, dried basil, dried oregano

Directions:
"In a 3-1/2- or 4-quart electric crockery cooker, combine all ingredients. Cover; cook on low-heat setting for 9 to 11 hours, or cook on high-heat setting for 4-1/2 to 5-1/2 hours."
Doc Ford's Shrimp Cocktail Sauce


Ingredients:
chili sauce, fresh lemon juice, Worcestershire sauce, onion

Directions:
Combine all ingredients and refrigeerate for at least an hour to chill.
(Doc Ford's Chipotle Hot Sauce (among others] can be purchased online at www.docford.com].
Baked Cranberry Acorn Squash


Ingredients:
acorn squash, apple, fresh cranberries, brown sugar, butter

Directions:
Cut squash in half lengthwise; remove seeds.
Place cut side down in 13 x 9  x 2 inch baking dish.
Bake in a 350 degree oven for 35 minutes.
Turn cut  side up.
Combine remaining ingredients; fill squash with fruit mixture.  Continue baking for 25 minutes, or until squash is tender.
Sausage Quiche Squares


Ingredients:
bulk pork sausage, cheddar cheese, monterey jack cheese, onion, green chilies, eggs, chili powder, ground cumin, salt, garlic powder, pepper

Directions:
In a large skillet, cook sausage until no longer pink; drain.
Place in a greased 13x9-inch baking dish.
Layer with cheeses, onion and chilies.
In a bowl, beat eggs and seasonings; pour over cheese.
Bake, uncovered, at 375°F for 18-22 minutes or until a knife inserted near the center comes out clean.
Cool for 10 minutes; cut into 1-inch squares.
Crab Filled Pastry


Ingredients:
cream cheese, onion, lemon juice, paprika, fresh parsley

Directions:
Heat oven to 375°F In medium bowl, mix cream cheese, mayonnaise and horseradish until creamy. Stir in onion, lemon juice and crabmeat until well blended.
Unroll 1 can of the dough; separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal. With pizza cutter, cut each into 8 squares. Spoon about 1 rounded measuring teaspoon crab mixture onto center of each square.
Unroll second can of dough; separate into 4 rectangles. Press or roll each into 8x4-inch rectangle, firmly pressing perforations to seal. Cut each into 8 squares. Place squares on top of crab mixture. Press edges with fork to seal; place on ungreased cookie sheets.
Bake at 375°F for 10 to 14 minutes or until golden brown. Remove from oven. Sprinkle each with paprika and parsley; remove from cookie sheet. Serve warm.
Roasted Bell Peppers With Honey and Almonds


Ingredients:
red bell peppers, olive oil, garlic cloves, honey, sherry wine vinegar, fresh parsley

Directions:
Preheat broiler to high.
Place peppers skin side up in a single layer and broil for 5-10 minutes till charred.
remove to a paper bag to steam and cool.
When cool enough remove skin and discard.
Slice int bite size pieces.
In a large hot pan heat oil and add garlic for about 3 minutes add almond for 1 minute add honey and vinegar mixing in, Pour over peppers and garnish with parsley saeson with salt and pepper.
Serve room temperature.
Honey Orange Glazed Salmon With Orange Almond Couscous


Ingredients:
salmon fillets, honey, extra virgin olive oil, arugula, green onion, water, extra virgin olive oil, garlic clove, honey, Dijon mustard, red wine vinegar

Directions:
1. Prepare salmon by removing skin and bones (if attached] and cutting into 4 to 6 fillets. Season with salt and pepper on both sides.
2. Whisk together all salad dressing ingredients in a medium bowl and set aside.
3. In medium saucepan, combine orange juice, honey and ginger root and bring to a simmer. Reduce by half, remove ginger, and set aside.
4. In another medium saucepan, bring water to a boil. Add couscous and 1 tbsp of olive oil, stir and remove from the heat. Let stand 10 minutes. Fluff with a fork and set aside to cool in a large bowl.
5. Once cooled, add arugula, green onion and almonds. Toss salad with dressing.
6. Coat large frying pan with 1 to 2 tbsp of olive oil over medium-high heat. Place salmon fillets in the pan. Cook until golden brown on one side, 3 to 4 minutes, then flip. Immediately add orange sauce to the pan. Spoon it over the fillets to make a glaze while cooking for an additional 3 to 4 minutes or until salmon is done.
7. Serve glazed salmon over couscous salad and enjoy.
Jamm’n Jamaican Pudd’n


Ingredients:
coconut, half-and-half, arborio rice, brown sugar, salt, vanilla extract, dark raisin, ground ginger, mango, lime juice, butter

Directions:
Puncture the soft top part of the coconut with a long nail or ice pick and drain liquid into a small dish or measuring cup.
Crack the coconut using a hammer and separate the white meat from the shell.  Peel off the thin brown skin; strain the reserved coconut liquid through a fine sieve to remove any impurities.  Measure liquid, if there is not ½ cup of liquid additional water may be added to equal ½ cup.  Using half the coconut meat (approximately 4 oz weight] puree the coconut with the liquid.  This mixture should measure 1 cup approximately.
Grate the remaining coconut with the medium blade of a food processor or on a medium hand grater, reserve ½ cup grated coconut and package the remaining and store in freezer or refrigerator for other uses.
Preheat oven to 300 degrees and butter a 2 quart oven proof casserole.
Add the coconut slurry, half and half, rice, salt and brown sugar; place in preheated oven and bake for 2 hours making sure to stir every 30 minutes to prevent the rice from settling to the bottom.
The last 30 minutes of cooking, stir in the vanilla extract, raisins and ginger.  Sprinkle with the reserved ½ cup grated coconut.
While the pudding is cooking, peel and dice mango over blender jar to capture all the juices; add the lime juice and puree together in a blender.  Pour into small dish, cover and refrigerate until serving time.
Serve the pudding warm from the oven topped with a spoon or so of the mango puree.
Angel Poop
Category: appetizers-and-snacks
By Jeannine McGuire Wilson

I'm currently deployed, and someone in my office had this sent to them. I'm kind of making up the directions, so you may need to adjust! It is wonderful!!!!!!

Ingredients:
1 (12 ounce) package white chocolate chips
2 (8 ounce) bags butter-flavored corn puff snacks

Directions:
Line a large baking sheet with waxed paper. Place the white chocolate chips into a large microwave-safe bowl, and heat on low power for 30-second intervals until the chocolate chips have begun to melt. Stir the chips until smooth. Pour the corn puff snacks into the bowl with the white chocolate, and stir to coat the puffs with the chocolate. Spread the mixture out onto the waxed paper-lined baking sheet and allow to set, about 30 minutes. Break the mixture up into bite-size pieces to serve.

Prep time: 5 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 12 servings

Calories: 371.2
Fat: 23.5 g
Saturated fat: 8.3 g
Carbohydrates: 36.4 g
Sugars: 17 g
Dietary fiber: 0.8 g
Protein: 4.2 g
Cholesterol: 7.5 mg
Sodium: 427.2 mg
Mexican Sangria Jelly


Ingredients:
Burgundy wine, lemon juice, sugar, Cointreau liqueur, triple sec

Directions:
Prepare jars per safe canning practices.
Heat the wine, orange and lemon juice in a pan.
Add the sugar and stir until it dissolves.  At this point careful not to over heat because it could cause bitterness.
Bring the mix to a boil and add the Cointreau and pectin.
Stir the mixture constantly, boiling for 1 minute before removing it from the heat.
Add the jelly to the prepared canning jars.
Apply the lids and process the jars in 250-degree water baths for 10 minutes to seal the jelly.
Dense and Hearty Apple Pumpkin Bread


Ingredients:
whole wheat flour, rolled oats, ground cinnamon, baking soda, kosher salt, brown sugar, pumpkin puree, apple, water, egg, unsweetened applesauce

Directions:
Preheat oven to 350 degrees.
Grease one 9x5 loaf pan.
Combine cinnamon, baking soda, flour and salt in a bowl, set aside.
Combine egg, pumpkin, sugar, water, applesauce and oil in another bowl, beat until blended (but don't blend too finely].
Add the wet mixture to the dry mixture, stir in until just blended.
Fold in the diced apples gently.
Carefully spoon mixture into loaf pan.
Bake for 35 minutes or until toothpick inserted into the middle comes out clean. (I have a small oven so it takes a shorter time to bake].
Cool and enjoy. I like my bread sliced and hot, with melted honey spooned onto it or with fat free cream cheese spread.
Grilled Lemon-Pepper Zucchini
Category: side-dish
By Melissa Conger

I like to serve this easy summer-vegetable dish with grilled chicken and rice. I suppose you could switch the type of seasonings you use if you'd like a different flavor, or even change up the vegetables to suit your liking.

Ingredients:
2 small yellow squash, sliced
2 small zucchini, sliced
1 small onion, diced
1  red bell pepper, minced
1 ½ tablespoons extra-virgin olive oil
1 tablespoon lemon-pepper seasoning

Directions:
Preheat an outdoor grill for high heat. When hot, lightly oil grate. Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil; sprinkle with lemon-pepper seasoning; stir to coat. Place the vegetable mixture in the center of a large sheet of aluminum foil. Top with another large sheet of aluminum foil. Roll the edges of the foil sheets together to seal into a packet. Place the packet on the preheated grill. Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes.

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

Calories: 90.3
Fat: 5.5 g
Saturated fat: 0.8 g
Carbohydrates: 9.4 g
Sugars: 3.1 g
Dietary fiber: 3.3 g
Protein: 2.1 g
Sodium: 355.9 mg
Red Cabbage Borscht


Ingredients:
beets, butter, onion, garlic clove, red cabbage, tomatoes, water, red wine vinegar, sugar, dried dill, sour cream

Directions:
Drain the beets, saving the liquid.  Cut the beets into strips.
In a large saucepan, melt the butter & cook the onion until softened.
Add the garlic and cabbage; cooking & stiring until the cabbage is wilted.
Add the beets and the reserved liquid, tomatoes, water, vinegar, stock, sugar & dillweed.
Cover and simmer for about 30 minutes or until the cabbage is very soft.
Season with salt and pepper to taste.   Serve & garnish with sour cream, if desired.