xiaoxl/recipe_data huggingface dataset:
Chocolate Cake Truffles


Ingredients:
instant chocolate pudding mix, eggs, water

Directions:
Bake Devil's Food cake as directed on narrow side of box (in 9X 13 pan].
Let the cake cool completely and crumble in large bowl.
Mix crumbled cake with 1/2 can Betty Crocker Chocolate Icing.
After mixing well roll into balls.  Put in freezer for 30 minutes.
Melt chocolate almond bark as directed on package.
Roll cake ball into the melted chocolate bark and place on wax paper.
You can drizzle a little white chocolate on top for design.  Also, they look very nice in mini muffin cups.
Chef-Boy-I-Be Illinois' Ligurian Pasta


Ingredients:
pasta, French style green beans, potatoes, pesto sauce

Directions:
Dice potatoes into 1 inch cubes and saute in olive oil until crisp and brown on the outside and easily pierced with knife.  Salt and pepper to taste.  Add the drained green beans to warm through.
Meanwhile, cook the pasta according to directions on box.
Add the pesto to the vegetables and mix thoroughly.
Add cooked and drained pasta to vegetables and mix thoroughly.  Can add some of the pasta water if necessary.
Serve with a side salad, crusty bread and freshly grated parmesan to pass.
Dump Cake I
Category: desserts
By Wilma Hull

This cake is just as easy as dumping ingredients in a pan.

Ingredients:
1 (21 ounce) can cherry pie filling
1 (15 ounce) can crushed pineapple
1 (18.25 ounce) package yellow cake mix
8 ounces chopped walnuts
½ cup butter

Directions:
In a 9x13 inch pan mix cherries and pineapple.  Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined. Then sprinkle walnuts over top.  Drizzle top with melted butter or margarine. Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 1 - 9x13 inch cake

Calories: 227.8
Fat: 12.5 g
Saturated fat: 3.4 g
Carbohydrates: 27.8 g
Sugars: 12.1 g
Dietary fiber: 1.2 g
Protein: 2.6 g
Cholesterol: 10.6 mg
Sodium: 173.6 mg
Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce
Category: main-dish
By JAYDA

The flaky phyllo crust keeps the halibut moist and delicious. For a nicer presentation, cut halibut in half at an angle before placing on sauce.

Ingredients:
2 tablespoons melted butter
4 sheets phyllo dough
2 (5 ounce) halibut fillets
salt and pepper to taste
2 teaspoons chopped fresh dill
3 tablespoons lemon juice
½ cup whipping cream
2  green onions, finely chopped

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half. Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet. Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes. Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 2 servings

Calories: 587.3
Fat: 39.1 g
Saturated fat: 22 g
Carbohydrates: 24.7 g
Sugars: 1 g
Dietary fiber: 1.2 g
Protein: 33.9 g
Cholesterol: 157.4 mg
Sodium: 367.5 mg
Greek Style Stuffed Chicken Breasts


Ingredients:
chicken breasts, sun-dried tomatoes, feta cheese, garlic, pine nuts, olive oil

Directions:
Preheat oven to 450ºF.
Toss together tomatoes, cheese, olives, garlic, pine nuts and vinegar.
Rub chicken breasts with olive oil, sprinkle with salt and pepper.
Use a small sharp knife to cut a pocket in the thick part of each breast. Add enough stuffing to fill each pocket. Set breasts on baking sheet.
Bake for 15 minutes. Top with any remaining stuffing.
Goes well with sauteed spinach and orzo.
Rooty Veg Roast


Ingredients:
olive oil, potatoes, carrots, parsnips, red onion, orange, juice of, clear honey, sesame seeds

Directions:
heat oven to 200°C Add the oil to a large roasting tin and heat in the oven for five minutes.
add potatoes to hot oil and toss (careful!]roast for 15 minutes.
Add the other veg and toss again, roast for a further 20 minutes.
Mix orange juice, honey and ssame seeds and season if desired. Add to veg and toss to coat. Increase heat by 20 deg and roast for another 10 mins or until desired softness.
Spicy Garlic Green Beans


Ingredients:
olive oil, garlic cloves, green beans, dark soy sauce, kosher salt

Directions:
Wash and cut stems off green beans.  Heat up skillet with 2 T olive oil.  When hot toss in half the garlic.  Just as it starts to pop add sesame oil and green beans and toss until lightly coated.  As green beans warm up add soy and pepper flakes.  Toss lightly and cover over med-low heat until green beans are tender.
When green beans are tender and almost ready, add remaining garlic, salt to taste and continue to cook until garlic is toasty.
Remove and serve hot.
Moo Goo Gai Pan
Category: world-cuisine
By deven

This Chinese dish translates to chicken with sliced mushrooms.  This dish is great, light and very flavorful.

Ingredients:
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups chopped broccoli florets
1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
1 (15 ounce) can whole straw mushrooms, drained
1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound skinless, boneless chicken breast, cut into strips
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine
¼ cup chicken broth

Directions:
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok. Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 3 servings

Calories: 409.2
Fat: 14.3 g
Saturated fat: 2.7 g
Carbohydrates: 30.9 g
Sugars: 8.9 g
Dietary fiber: 8.3 g
Protein: 41.7 g
Cholesterol: 86.3 mg
Sodium: 989.9 mg
Skillet Linguica With Pasta


Ingredients:
sausage, onions, garlic cloves, diced tomatoes, pasta, chicken broth, water, olive oil, salt, pepper

Directions:
In a large deep skillet over medium-high heat add olive oil and sauté the onions until soft and translucent.
Add the sausage, salt and pepper and sauté together for another 5 minutes.
Add the chopped garlic and stir in for a minute.
Add in the remaining ingredients of diced tomatoes, chicken broth, water, hot pepper sauce, salt and pepper, and uncooked pasta.
Stir everything together and bring to a boil, cover the skillet and reduce the heat to a slow simmer.  Cook for 15 - 20 minutes until the pasta is cooked and the liquid is absorbed.
Taste and adjust seasoning to taste if needed.
Remove skillet from heat and leave covered until ready to serve.
Berry Bath Salts


Ingredients:
cornstarch, baking soda, baking powder

Directions:
"Combine all ingredients and store in airtight container."
Lentil Patties


Ingredients:
brown lentils, turmeric, onion, egg, salt, thyme

Directions:
Boil lentils in pot of water until soft.
Beat egg, add salt, thyme, turmeric and chopped onion.
Add drained lentils, stir thoroughly and add sufficient breadcrumbs to make a fairly solid consistency.
Shape into rissoles.
Chill covered in fridge approximately 30 minutes.
Heat oil. Fry until golden brown.
Gluten Free Thumbprint Cookies


Ingredients:
butter, cream cheese, sugar, vanilla extract, xanthan gum, potato starch

Directions:
Cream butter, cream cheese and sugar together until light and fluffy.  Add egg and vanilla.  Mix well.  Add gum, flours and starches, mix well.  If you were inclined to dye these, now would be the time.
Put your concoction into the fridge for about an hour.  DO NOT FREEZE!  It will make your life difficult and your cookies deformed.
Pull off pieces of dough and form into 1 inch balls.  Work it like a meatball and space out on an ungreased cookie sheet.  Form a depression in the middle with your fingers or some sort of kitchen implement like a spoon.  I use my fingers, they're easier to clean.
Fill said depression with jelly or jam of your choice, just enough that you make a jam puddle.  These won't rise, but they will spread a little, so try to keep it all inside the pool.
Insert filled cookies into a 350 F oven and bake for 18-20 minutes or until the bottom just starts to brown.  Let rest on cookie sheet 5-10 minutes or until form is set, then move to a cooling rack to finish.
Ginger Orange Chicken - Hcg P2


Ingredients:
chicken breasts, black pepper, orange, minced garlic cloves, basil, lemon

Directions:
Preheat pan over MED heat.
Sprinkle chicken with pepper.
Add chicken to pan and stir fry until brown on all sides, about 5-10 minutes.
Add garlic and cook for 1 minute.
Squeeze juice of orange quarters over chicken. Peel & separate juiced orange into sections.
Add juiced orange sections, ginger, lemon juice, and basil.
Stir well.
Cover and simmer for about 20-30 minutes.
Barbecue Roast Pork With Fruity Sweet and Sour Sauce


Ingredients:
tomato puree, dark soy sauce, vinegar, honey, light brown sugar, Chinese five spice powder, garlic clove, ground black pepper, chili powder, chili sauce, pork, baby potatoes, spring onions, onion, mandarin oranges, tangerines, pineapple, apple, water, sugar, white wine vinegar, tomato ketchup, cornflour, water

Directions:
Preheat oven to 190°C.
Mix Marinade ingredients together. Tomato puree, soy sauce, 1 tsp vinegar, honey, brown sugar, 5 spice, garlic, chilli and seasoning, coat the joint and marinate for an hour.
Baste Pork and Roast for 1 3/4 hrs, basting occasionally.
Sauté the onions and garlic in both oils until softened.
Add the fruit,2 1/2 cups water, sugar, vinegar, ketchup and seasoning.
Simmer for 10 minutes.
Mix cornflour and tbsp water to runny mixture.
Pour cornflour mixture into sauce, stirring until thickened.
Simmer for another 5 minutes.
Keep warm.
When meat is ready take out and rest on a plate.
Pour meat juices into a pan, warm and add cooked potatoes, coat and heat.
Slice meat adding any juices to the potatoes.
Serve with mixed vegetables eg carrots, broccoli and red cabbage for colour variety.
My Awesome Cottage Cheese Tomato Sandwich


Ingredients:
tomatoes, fat-free cottage cheese, chili powder

Directions:
Set toaster oven on "toast" and place a slice of bread and a slice of tomato inside. After the bread is browned as much as you like it (I like mine VERY dark as you can see in the picture] flip it over. Leave the tomato.
After the second side is done, take the tomato and bread out of the oven and set it to "broil.".
At this step i also like to remove the skin from the tomato slice but that it optional. Place tomato on bread and spread cottage cheese on top. Sprinkle with chili powder.
Place under the broiler and broil until cottage cheese starts to melt.
Amish Meatloaf
Category: main-dish
By DUANO

A recipe for Amish meatloaf topped with bacon strips and a ketchup glaze that I had while in Amish country in Holmes County, Ohio.

Ingredients:
2 pounds ground beef
2 ½ cups crushed butter-flavored crackers
1 small onion, chopped
2  eggs
¾ cup ketchup
¼ cup brown sugar
2 slices bacon
1 cup ketchup
2 tablespoons vinegar
¾ teaspoon salt, or to taste
2 tablespoons prepared yellow mustard
½ cup brown sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/4 cup brown sugar until well blended. Press into a 9x5 inch loaf pan. Lay the two slices of bacon over the top. Bake for 1 hour in the preheated oven, or until cooked through. While the loaf bakes, mix together the remaining 1 cup ketchup, vinegar, salt, mustard and 1/2 cup brown sugar. Spread over the top of the meat loaf for the last 15 minutes of baking.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 - 9x5 inch loaf

Calories: 464
Fat: 21.1 g
Saturated fat: 7 g
Carbohydrates: 45.6 g
Sugars: 33.6 g
Dietary fiber: 0.8 g
Protein: 23.8 g
Cholesterol: 118 mg
Sodium: 1160.8 mg
Easy Fish Curry


Ingredients:
mustard seeds, fenugreek seeds, curry leaves, onions, tomatoes, fresh ginger, garlic cloves, turmeric powder, chili powder, coriander powder, salt, tamarind paste

Directions:
Grind the curry paste ingredients with a little water in a blender until smooth., Put the oil in a pan and heat till it shimmers., Add the seasoning and fry till the mustard seeds start to pop., Add the curry paste, mix and let it boil until thick., Add the powders and salt to taste.Mix well., Simmer covered until the raw smell goes. Spices should smell cooked., Open when thick enough to eat., Put cleaned thick fish slices into the curry., Add tamarind paste and simmer for 5 more minutes.
Rice Pilaf Salad With Salami, Artichokes and Provolone


Ingredients:
artichoke hearts, provolone cheese, olive oil, red wine vinegar

Directions:
Cook Rice Mix as directed on package.
Spoon rice mixture into large bowl. Cool to room temperature. Add artichokes, salami, cheese, olive oil and vinegar; toss to blend.
Nutrition information (Amount per serving]: Calories: 242, Cholesterol: 26mg, Sodium: 747mg , Protein: 9g, Total Fat: 14g , Fiber: 1g, Carbohydrate: 20g.
Chili


Ingredients:
chili powder, ground cumin, ground coriander, garlic powder, oregano, cayenne pepper, ground beef, fresh garlic cloves, fresh tomatoes, black beans, tomato sauce

Directions:
In a bowl mix the chili powder, cumin, coriander, garlic powder, oregano, and cayenne pepper.  This will be your seasoning.
Take ONE of the cans of beans (drain] and empty it into a blender and blend it until smooth. If it gets too thick to blend smooth just add a small amount of beef stock until it blends thick and smooth.
In a skillet, brown the ground beef. Then Drain.
Add the chopped onion, minced garlic cloves, and 3 tablespoons of seasoning to the meat. Stir in ingredients and cook for another 5 minutes while stirring the meat frequently to slightly cook the spices into the meat.
Now, in the crock pot add the cooked meat, chopped tomatoes, peppers, tomato sauce,  2nd can of kidney beans (drained], the blended can of kidney beans, and the rest of the seasoning.
Stir Thoroughly.
Add beef stock broth and stir into the crock pot until the chili has a thick soup consistency. (Or the thickness that you prefer.] If you like really thick chili you can probably skip this step all together. (DO NOT use water to thin the chili as this will just make the chili more bland.].
Cook on LOW for 8-12 hours. Stir Occasionally.
Pasta Salad With Mediterranean Deluxe Olive Spreads


Ingredients:
pasta, whole corn, sweet peas, mayonnaise, plain yogurt

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
Combine all the ingredients into a very large bowl and marinate overnight. Put a lid over your bowl. Serve cold. You can garnish with fresh parsley or dill.
Date Nut Pinwheels


Ingredients:
dates, sugar, water, vanilla, all-purpose flour, baking soda, salt, ground cinnamon, shortening, brown sugar, egg, vanilla

Directions:
For filling, in a small saucepan combine dates, sugar, and water and bring to boiling.
Cook an stir over low heat for 1 to 2 minutes or till thick.
Remove from the heat.
Stir in nuts and 1/2 teaspoon vanilla.
Cool thoroughly.
Meanwhile, combine flour, baking soda, salt and cinnamon.
In a large mixing bowl beat shortening for 30 seconds.
Add brown sugar and beat until fluffy.
Add egg and 1/2 teaspoon vanilla and beat well.
Add flour mixture and beat until well mixed, stirring in last portion by hand.
Cover and chill about 30 minutes or until easy to handle.
On waxed paper roll dough into an 18x10 inch rectangle.
Spread filling to within 1/2 inch of edges.
Roll up jelly roll style, beginning at long side.
Pinch edge to seal.
Cut roll in half cross wise.
Wrap rolls and chill for several hours or overnight.
(Chill in a drinking glass to avoid flat side.] Cut in 1/4-inch slices.
Place on a lightly greased cookie sheet.
Bake in a 350 oven for 10-12 minutes or until done.
Cool on cookie sheet for 1 minute, then remove and cool thoroughly.
Beef and Cabbage Stew


Ingredients:
beef stew meat, yellow onions, garlic, fresh lemon juice, brown sugar, whole tomatoes, beef broth, water, cabbage, raisins

Directions:
In a large soup pot over medium heat, let the oil get warm.
Brown the stew meat on all sides for about 6 minutes.
Add in the next 8 ingredients; stir to combine.
Cover and simmer over medium-low heat for 1 hour or until meat is tender.
ADd in the cabbage and raisins and let simmer, uncovered, for 30 more minutes.
Easy Mexican Rice


Ingredients:
ground beef, tomatoes and green chilies, water, onion, green pepper, pepper, provolone cheese, cheddar cheese

Directions:
Preheat oven to 350 degrees.
Brown ground beef, drain and set aside.
In a medium bowl combine all ingredients excluding the cheese.
Spray a 13x9 baking dish with vegetable oil spray, and add mixture.
Cover with aluminum foil.
Place in 350 degree oven for 50 minutes.
Remove from oven, add shredded cheese, and continue to bake for 10 minutes (uncovered].
Serve warm.
Homemade Red Velvet Cake with Cream Cheese Frosting
Category: desserts
By iluvfewd

I came up with this recipe after going through tons of recipes and reviews. I like nice solid cakes, and this one is a little on the dense side but it's moist and has good amounts of chocolate and vanilla so that you can taste them but they're not overpowering. It is to-die-for good with frosting that is not too sweet or heavy.

Ingredients:
3 cups all-purpose flour
2 cups white sugar
3 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 ¼ teaspoons salt
3  eggs
1 ½ cups vegetable oil
1 ½ cups buttermilk
½ cup sour cream
2 tablespoons red food coloring
1 tablespoon vanilla extract
1 ½ teaspoons white vinegar
2 (8 ounce) packages cream cheese, at room temperature
1 cup white sugar
¼ cup all-purpose flour
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9x2-inch cake pans. Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside. Whisk eggs in a large mixing bowl until yolks are broken. Add oil, buttermilk, sour cream, red food coloring, vanilla extract, and vinegar; mix to combine. Add flour mixture in 3 batches, mixing by hand as little as possible so as not to overbeat. If mixing with an electric mixer, add flour mixture and mix until just incorporated. Divide batter evenly between the prepared pans. Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes before removing cakes from pans to cool completely on a wire rack, 20 to 30 minutes more. Meanwhile, whip cream cheese in a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape into a different bowl. Sift sugar, flour, and salt together in a medium saucepan. Turn heat to medium-high and whisk in milk and vanilla extract slowly until there are no lumps. Cook until it starts to bubble and becomes thick and pudding-like, 7 to 8 minutes. Pour into a mixing bowl and refrigerate for 10 minutes. Whisk chilled mixture using an electric mixer with a whisk attachment for 5 minutes. Add whipped cream cheese slowly, whisking until you have a smooth frosting, about 5 minutes more. Use to frost cooled cake.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 1 9-inch cake

Calories: 758.3
Fat: 45 g
Saturated fat: 14 g
Carbohydrates: 80.7 g
Sugars: 52.9 g
Dietary fiber: 1.4 g
Protein: 10.1 g
Cholesterol: 94.6 mg
Sodium: 691.5 mg
Yoghurt and Ginger Marinade


Ingredients:
fresh ginger, turmeric, garlic clove

Directions:
Place all ingredients in a bowl and mix well., Place meat/fish/tofu in marinade and turn to coat.
Easy Rich Shortbread


Ingredients:
butter, flour, icing sugar

Directions:
Sift the icing sugar --, Cream the icing sugar and the butter until smooth., Gradually add the flour mixing thoroughly after each addition., Pat into a 13 x 9 inch pan., Bake at 325 degree oven for 20 minutes., Cool and cut into small squares.
Classic Pesto


Ingredients:
fresh basil leaves, pine nuts, parmesan cheese, garlic, kosher salt, fresh ground black pepper, extra virgin olive oil, extra virgin olive oil

Directions:
Place basil, pine nuts, Parmesan, garlic, salt, and pepper in a food processor. Pulse until ingredients begin to combine. With the motor running, slowly drizzle in the olive oil until incorporated.
Toss immediately with hot pasta, and top with freshly grated Parmigiano-Reggiano (makes enough for 1/3 to 1/2 pound of pasta].
Becky's Gourmet Southwestern Taco Salad or Nachos With Steak


Ingredients:
beef sirloin, fresh mushrooms, olive oil, garlic, garlic powder, garlic paste, ground coriander, dark red kidney beans, black olives, green onion, chili pepper, avocado, cucumber, diced tomato, corn, lime wedge, fresh cilantro, sour cream, baked corn tortilla chips, chili powder, monterey jack cheese

Directions:
Heat oil in large skillet or wok. Add onion and mushrooms. Cook on medium-high heat for 10 minutes, stirring occasionally (until nicely browned].
Add beef strips and seasonings to taste (I use plenty of garlic!]. Stir well to coat. Cook @ 10 minutes longer, stirring occasionally, until desired doneness.
For Taco Salad:
Serve warm meat atop beds of mixed lettuce, tomatoes, kidney beans, corn, sliced black olives, green onions, avocado slices, squeeze of fresh lime juice, and crumbled chips (see list of toppings].
For Nachos:
Alternatively, layer meat and your favorite toppings between layers of tortilla chips, top with shredded cheese, and pop into the microwave for a minute, just until cheese is melted.
Top with a dollop of Mexican sour cream or Ranch dressing, a dash of chili powder, and a squeeze of fresh lime.
After-Dinner Mocha


Ingredients:
coffee, cognac, Kahlua, vanilla extract, half-and-half cream

Directions:
For every 8 oz of water, brew 2 Tbsp of coffee.
In a mug, add the cocoa (Swiss Miss will work], Cognac, Kahlua and Vanilla.  Add coffee, and top with the Half-n-Half.  If you like, garnish with whipped cream.  Serve HOT and enjoy!
Chipotle Salsa (Taco Sauce)


Ingredients:
diced tomatoes, chipotle chile in adobo, adobo sauce, oregano, lime, onions, salt

Directions:
"Throw all the ingredients in a blender or food processor and turn on for about 30 seconds until you reach your desired thickness."
Creamy Seafood Sauce


Ingredients:
butter, shallots, flour, tomato juice, milk, sherry wine

Directions:
Melt butter and sauté the shallots., Stir in flour, add tomato juice and milk, stirring quickly., Bring to a boil, still stirring, then simmer for 1 minute., Stir in sherry and cream.