xiaoxl/recipe_data huggingface dataset:
Autumn Butternut Squash and Wheat Berry Salad


Ingredients:
water, olive oil, orange, pure maple syrup, fresh parsley, dried cranberries

Directions:
Bring water to a boil and add wheat berries.  Reduce heat to a simmer, cover and cook until soft, about 45-50 minutes and drain.
Preheat oven to 400°.
Toss the squash with 1 tablespoons olive oil, place on a baking sheet and roast for approximately 20-30 minute  Cool on paper towel to soak up any extra olive oil.
Meanwhile, prepare vinaigrette.  Mix orange zest, orange juice, 1 tablespoons olive oil and syrup together.
In large bowl combine wheat berries, roasted squash, vinaigrette, parsley and cranberries.  Cool down in refrigerator – this may add a little to the total time.
To serve, top with sliced almonds (optional].
Susan's Top Secret Barbecue Soul Ribs!


Ingredients:
water, catsup, salt, Worcestershire sauce, Tabasco sauce, molasses, white vinegar, dry mustard, paprika, onion, garlic cloves

Directions:
Preheat the oven to 350 degrees.
OVEN METHOD.
Place ribs in a 9x13 inch baking dish with 1/2 cup of water.  Cover and bake in the oven for 1 hour.  Drain.
Mix remaining ingredients in saucepan and heat thoroughly.
Pour over ribs and bake another 1.5 hours, covered.
GRILL METHOD.
Place ribs in a 9x13 inch baking dish with 1/2 cup of water.  Cover and bake in the oven for 1.5 hours.  Drain.
Mix remaining ingredients in saucepan and simmer while ribs are in oven.
Pour sauce over the ribs and baste ever piece of meat.
Grill  until completely cooked through and slightly charred (around 30 minutes].  Baste throughout cooking process.
Use excess sauce to pour over ribs to serve.
Guacamole Salad
Category: salad
By yogurtraisin

Fresh avocado, tomato, cucumber, and corn are tossed together to make a delicious, crisp salad for a hot summer day!

Ingredients:
4  avocados - peeled, pitted, and sliced
2  tomatoes, seeded and chopped
½ small red onion, chopped
½  cucumber, sliced
1 small fresh jalapeno pepper, seeded and diced
1 (15.25 ounce) can whole kernel corn, drained
½ teaspoon garlic salt
salt and black pepper to taste
juice of 1 fresh lime
¼ cup extra virgin olive oil

Directions:
Lightly toss avocados, tomatoes, red onion, cucumber, jalapeno, and corn in a salad bowl until well mixed, and sprinkle with garlic salt, salt, and black pepper. Mix lime juice with olive oil in a small bowl, and pour over the salad. Chill for at least 30 minutes before serving.

Prep time: 20 mins
Total time: 50 mins
Yields: 8 servings

Calories: 278.1
Fat: 22.3 g
Saturated fat: 3.2 g
Carbohydrates: 21.2 g
Sugars: 3.6 g
Dietary fiber: 8.3 g
Protein: 3.9 g
Sodium: 572.1 mg
Creamy Chicken, Spinach and Tortellini Soup


Ingredients:
olive oil, sweet onion, carrots, garlic clove, bay leaf, poultry seasoning, cinnamon, nutmeg, chicken bouillon, frozen chopped spinach, nonfat milk

Directions:
In a soup pot, heat oil over medium high heat.  Add onion and carrot and saute until onion is translucent.  Add garlic, bay leaf, herbs, chili flakes, cinnamon, nutmeg, salt and pepper.  Saute 1 minute more.
Add chicken stock (or broth, or water and bullion] and and extra bullion if using.  Simmer for 10 minutes.  Add uncooked tortellini and simmer according to package directions in the soup.
Add cream of chicken soup, chicken (I use leftover roast tenderloins that had been marinated in buttermilk, garlic, thyme, dijon mustard and salt], and spinach and simmer until heated through.  Add milk and simmer just until heated.  Serve and enjoy!
Refreshing Watermelon Lemonade Slush
Category: drinks
By Terri Myers

Whenever I have excess seasonal fruit, I freeze it in chunks for fast and easy slushes and smoothies.  Here's a delicious way to use up some watermelon.

Ingredients:
1 cup cubed seeded watermelon
1 ¼ cups water
3 tablespoons sweetened strawberry lemonade drink mix

Directions:
Place the watermelon pieces onto a plastic-wrapped baking sheet, and freeze until solid, about 45 minutes. Place the frozen watermelon, water, and strawberry lemonade drink mix in a blender; blend until slushy.

Prep time: 5 mins
Total time: 50 mins
Yields: 2 servings

Calories: 70.9
Fat: 0.3 g
Carbohydrates: 19.1 g
Sugars: 16.3 g
Dietary fiber: 0.3 g
Protein: 0.5 g
Sodium: 14.9 mg
Hand-Shaped Buttermilk Biscuits


Ingredients:
self-rising flour, buttermilk

Directions:
Preheat the oven to 450 degrees F and lightly spray a baking sheet with non-stick cooking spray.
Measure the flour into a large bowl and cut the lard into the flour with a pastry blender or two forks. The crumbs should be about pea-size.
Slowly incorporate the buttermilk until everything is just combined. Don't overwork the mixture. The dough will be wet and sticky.
Working with well-floured hands scoop up about ? to ¼ cup of the dough and form the dough into a ball.
You may have to dust some additional flour over the ball to make it easier to roll. Gently flatten the dough until it is about ¾ inch thick and place it one the baking sheet.
Continue with the remaining dough.
Bake for 10 to 12 minute or until golden brown.
Home Style Chicken


Ingredients:
boneless skinless chicken breasts, ground ginger, pepper, honey, Bisquick, seasoning salt

Directions:
Preheat oven to 350 degrees.
Coat chicken with honey; set aside.
Mix ginger, pepper, bisquick and seasoned salt.
Dredge chicken in bisquick mixture; coating well.
Heat oil in a large skillet.
Brown chicken well; set aside.
In a large baking dish, spray a cooking rack with nonstick cooking spray.
Place chicken on rack and bake for 30 minutes or until chicken is done.
Spicey Cucumber Shrimp Salad


Ingredients:
cherry tomatoes, cucumbers, garlic, salt, pepper

Directions:
Add all ingredients into a large bowl with a lid and allow it to chill in the frig over night.
Serve and enjoy -- .
Oyster Stew


Ingredients:
butter, onion, half-and-half, salt, paprika

Directions:
In saucepan, heat butter.
Add onions and saute 1 minute.
Add oysters.
Cook just until oysters start to curl (3 min].
Add half and half, salt and paprika.
Heat just to boiling.
Serve right away, with a little parsley on top.
Kung Pao Chicken for Two


Ingredients:
boneless skinless chicken breast, dry sherry, rice wine, soy sauce, garlic cloves, fresh ginger, roasted unsalted peanuts, cashews, dried red pepper flakes, low sodium chicken broth, black vinegar, rice vinegar, oyster sauce, hoisin sauce, cornstarch, red bell pepper, scallions

Directions:
Toss chicken with sherry and soy sauce in medium bowl; marinate until breast have absorbed flavors, about 10 minutes.
Mix garlic, ginger, and 1 teaspoon oil in small bowl; set aside.
Combine peanuts and chiles in small bowl; set aside. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce, and cornstarch in small bowl or measuring cup; set aside.
Heat 1 tablespoon oil in 10-inch skillet over high heat until just beginning to smoke.
Add chicken and cook without stirring for 1 1/2 to 2 minutes, allowing chicken to brown on one side; stir and cook 1 to 1 1/2 minutes more, until no longer pink; stir peanuts and chiles into chicken and continue cooking until peanuts have darkened slightly, 30 to 40 seconds longer.
Transfer chicken, peanuts, and chiles to bowl; set aside.
Return skillet to burner and reheat briefly, 15 to 30 seconds.
Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds.
Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined. Stir broth mixture to recombine, then add to skillet along with reserved chicken, peanuts, and chiles; cook, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 15 to 20 seconds.
Stir in scallions and serve.
Peanut Energy Bars


Ingredients:
peanuts, sunflower seeds, raisins, rolled oats, toasted wheat germ, brown sugar, honey, vanilla

Directions:
Coat a 9x13 inch baking pan with cooking spray.
Combine peanuts, sunflower seeds (or other nuts], raisins (or other dried fruit], oats, rice cereal and wheat germ or flax seed meal (if using] in a large bowl.
Combine peanut butter, brown sugar and honey in a large microwaveable bowl and microwave on high or boil on stove top until bubbling (1 to 2 minutes].
Add vanilla and stir until blended.
Pour the peanut butter mixture over the dry ingredients and stir until covered.
Transfer mixture to the prepared pan.  Press down firmly (It helps to coat your fingers with cooking spray].  Let stand for about 1 hour to harden.
Cut into bars.
Cabin Fever


Ingredients:
Baileys Irish Cream, creme de menthe, maraschino cherry

Directions:
Pour the Bailey's irish cream and creme de menthe into a coffee mug, and stir., Add hot chocolate, and top with whipped cream., Sprinkle with chocolate shavings and a maraschino cherry if desired, and serve.
Basic No-Fail Cornbread


Ingredients:
all-purpose flour, white cornmeal, yellow cornmeal, sugar, baking powder, salt, milk, eggs

Directions:
Pre-heat the oven to 400 degree F.
Mix together all ingredients.
Spray a 13" x 17" half-sheet pan with Pam. (or use two 9" x 13" casserole dishes]. Pour in the blended ingredients.
Bake for 25-30 minutes until golden brown on top.
Serve hot with butter.
Heather's High Altitude Sourdough Bread


Ingredients:
unbleached flour, butter, sugar, salt, dry active yeast

Directions:
To make the sourdough sponge/starter, Take 2 cups flour, mix with 2 cups warm water, plus a ½ cup of sugar.  Mix and let sit a glass or plastic bowl with a towel on top for about a week in a warm place.  After a beery smell starts to develop, you have sourdough starter!  Mix any hooch (brownish liquid that may form on top] back into the starter.
To start your loaf of bread, you must “proof” your sponge.  Do this by taking your sponge and adding a cup of flour and a cup of warm water to it.  Place the sponge in a glass/plastic bowl covered with a towel, and leave in a very warm spot for an hour or until a frothy surface and beery smell develops.  The longer your sponge sits out, the more of a sour flavor will develop.
From here you can use two cups of the sponge in your recipe and save the other cup in a mason jar in the refrigerator.  To the Mason jar sponge, add another cup of flour, and another cup of warm water.  Mix well.  Loosely cap this jar to let it breathe a little.  Don’t forget to feed your starter ½ cup flour and ½ cup warm water weekly, or else you should make bread once a week.  This is a living yeast culture and should be treated like a pet!
Place your dry active yeast in ¾ cup warm water.  Let moisten and stir.
To the sponge add sugar, salt, yeast water and oil.  Mix well.  Knead in a little flour at a time to make a good, flexible dough consistency.  In drier climates you may not need all the flour.  In humid climates you may need more.
Lightly grease the skin of the dough so it does not dry out.  Let the dough rise in a warm place while covered loosely with a towel for about an hour or until doubled.
Punch down and knead a little more.  Form your loaf.  Place it on a lightly greased baking sheet and grease the dough again.  You may slit the top at this time.  Cover with a towel and place back in your warm spot.  Let rise again until doubled.
You may also use lightly beaten egg whites to coat the dough if you prefer a dark, slick texture after baking.
Place the loaf in oven; turn it to 350 degrees F.  Do not preheat!  Loaf is done when a light brown crust forms, and makes a hollow noise when tapped with a wooden spoon, anywhere from 30-45 minutes.  Cool before slicing.
Dirty Rice and Shrimp


Ingredients:
celery, cherry tomatoes, olive oil, ground beef, beef, chili powder, shrimp, white wine

Directions:
Saute celery and potatoes on medium heat.
cook rice as instructions say.
If necessary de-shell or devein and/or thaw the shrimp.
Add in cherry tomatoes, beef, white wine and salt and pepper into celery and potatoes.
Once wine has been absorbed add shrimp and garlic, turn down heat.
As they cook add chili powder and creole sesoning.
Now, as the rice is done add it to the mix.
Stir and add salt and pepper as appropriate.
California Scampi


Ingredients:
shrimp, lobster, butter, olive oil, garlic cloves, Italian parsley, white wine, lemon

Directions:
Melt butter and oil together in sauté pan., Add garlic, sauté for one minute, and add shrimp., Sauté for one minute, add wine, lemon juice, salt, and pepper., Sauté quickly while sauce reduces and shrimp turns pink., Do not overcook., Sprinkle with parsley before serving., Serve with sauce over noodles or rice., Garnish with lemon wedges.
Spring Onion Grilled Cheese Sandwich


Ingredients:
mayonnaise, spring onion, provolone cheese, cheddar cheese, fresh cilantro

Directions:
Spread a thin layer of mayonnaise on each piece of bread. Be sure to spread all the way to the edges.
On each piece of bread add 1 slice provolone and 1 slice cheddar cheese. You can use other cheeses but provolone or mozzarella has a juicy texture when it melts.
Sprinkle your finely chopped Spring Onion and Cilantro on each piece of bread over the cheese.
Toast lightly in your toaster oven until the cheese begins to melt.
Remove both pieces of bread from your toaster oven. Add 1 slice of cheddar cheese on top of either slice, then place the other piece of bread, onion side down, on top of the first piece.
Toast for a few more minutes until the cheese is melted. Slice your sandwich diagonally, and serve with a pickle and a handful of your favorite chips.
BLT Pasta Salad with Mayo
Category: salad
By lgmarge

This salad really does taste like a BLT sandwich!

Ingredients:
1 (7 ounce) package elbow macaroni
1 pound bacon, diced
2 tablespoons lemon juice
1 large avocado, diced
½ cup mayonnaise
½ cup creamy salad dressing (such as Miracle Whip®)
⅓ cup tomato-based chile sauce
¼ cup lemon juice
2 teaspoons chicken bouillon granules
2 teaspoons white sugar
1 large tomato - cored, seeded, and diced
½ cup sliced green onion tops
6 cups shredded lettuce

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Set aside. Fry bacon in a large skillet over medium heat until browned and crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle 2 tablespoons lemon juice over the diced avocado. Combine mayonnaise, creamy dressing, chile sauce, 1/4 cup lemon juice, chicken bouillon, and sugar. Stir in the cooked macaroni, avocado, tomato, and green onions. Cover tightly and refrigerate until well chilled, at least 6 hours. Mix in lettuce and the reserved bacon just before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 6 hrs 35 mins
Yields: 8 servings

Calories: 425
Fat: 28.5 g
Saturated fat: 5.6 g
Carbohydrates: 31.7 g
Sugars: 7.2 g
Dietary fiber: 4.3 g
Protein: 12.1 g
Cholesterol: 30.8 mg
Sodium: 888.7 mg
Addictive Mashed Potatoes
Category: side-dish
By Laura Cotnoir

Mashed Potatoes mixed with caramelized onions, cream cheese and more. They are seriously addictive!

Ingredients:
6 medium potatoes, peeled and cubed
4 tablespoons butter, sliced
1 teaspoon extra virgin olive oil
1 large white onion, diced
salt to taste
½ teaspoon brown sugar
3 tablespoons whipping cream
⅓ cup sour cream
½ cup cream cheese
1 tablespoon light soy sauce
¼ cup freshly grated Parmesan cheese
1 tablespoon chicken bouillon granules
1 tablespoon dried parsley
black pepper to taste

Directions:
In a large pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 25 minutes. Drain, and return potatoes to pot. Meanwhile, heat butter and olive oil in a large skillet over medium heat. Stir in onions, sprinkle with salt, and cook 5 minutes. Reduce heat to medium low, and cook, stirring occasionally, until onions are a deep golden brown, about 20 minutes. Stir in brown sugar. Pour whipping cream over the potatoes, and mash with a large fork or potato masher. Stir in sour cream, cream cheese, soy sauce, Parmesan cheese, bouillon granules, and dried parsley. Stir in caramelized onions, and season with black pepper. Mix with an electric mixer until smooth. Reheat briefly over low heat, and serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 295.5
Fat: 16.6 g
Saturated fat: 10.1 g
Carbohydrates: 31.5 g
Sugars: 2.6 g
Dietary fiber: 3.9 g
Protein: 6.5 g
Cholesterol: 45.9 mg
Sodium: 403.4 mg
New Potatoes With Lemon Butter


Ingredients:
tiny new potatoes, salt, butter, lemon juice, parsley, dried chives

Directions:
Scrub potatoes., Pare a thin strip of skin about 1/2" wide around centre of each potato., Add boiling water to a depth of 2 inches, and 1/2 tsp salt., Bring to a boil., Cover and boil gently for about 20 minutes or until potatoes are tender., Drain off water., Return to heat for a short time to dry them off., Melt butter., Stir in lemon juice, chives, and 1/4 teaspoons salt., Pour over potatoes, turning them to coat with the butter.
Jazzy Chocolate Peanut Butter Oatmeal


Ingredients:
oats, oats, water, cocoa powder, crunchy peanut butter, cinnamon, maple syrup, brown sugar

Directions:
Put the cocoa, water, and oats in a bowl and mix lightly., Microwave on high for 1 minute., Mix in the peanut butter, cinnamon, syrup, and brown sugar.
Baked Caramel Cappuccino Donuts


Ingredients:
flour, flax seed, instant yeast, sugar, vanilla, vegan butter, salt, custard, Caramel Cappuccino Custard, powdered sugar, vodka, corn syrup, Vegan Caramel Sauce

Directions:
In a large bowl (I don't recommend a stand mixer for this] whisk together the flours, potato flakes, flaxseed, yeast and sugar.
Add the almond milk, vanilla, melted vegan butter and salt and mix well until the dough resembles a very thick batter.
Cover and let rest 45 minutes.
Line 2 baking sheets with parchment.
Flour a countertop *very* well and scrape the dough onto it. It will spread out by itself since it's still very soft.
Gently pat the dough out to about 1" thickness and using a floured round cutter cut out as many circles as you can (I got 10]. Gather the scraps together and cut into pieces, you won't be able to fill them but they make good "donut holes". Place on lined sheets.
Cover and let rest 30 minutes.
Preheat the oven to 430°F Bake, 1 sheet at a time, for 10 minutes.
Remove from the sheets immediately and cool on a wire rack.
Once donuts have cooled, fill a piping bag fitted with a Bismarck tip (like Wilton or Ateco #230] with the cooled Recipe #479020.
Fill the donuts with even amounts of custard. Set aside.
In a small bowl, whisk together sugar and vodka until smooth.
Whisk in corn syrup until icing is smooth and glossy.
Dip tops of filled donuts and allow glaze to set firm, then drizzle each with 1/2 tbsp of Recipe #479018 (reheat it if necessary].
Let set and serve.
Tater Tot Casserole II
Category: main-dish
By KPETERS74

This is a recipe everyone in the family will love.  Vegetarian or not, the combination of tater tots, cheese, and mushroom soup will drive your taste buds crazy!

Ingredients:
1 (32 ounce) package frozen potato rounds
1 (16 ounce) container sour cream
1 cup shredded Cheddar cheese
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (6 ounce) can French-fried onions

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Arrange tater tots in the prepared baking dish. In a mixing bowl, combine sour cream, cheese, and mushroom soup. Pour this mixture over the tater tots. Sprinkle onions over the top of the casserole. Bake in the 350 degrees F (175 degrees C) oven for 45 to 60 minutes.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 718
Fat: 53.3 g
Saturated fat: 21.2 g
Carbohydrates: 56.2 g
Sugars: 1.9 g
Dietary fiber: 3.6 g
Protein: 11.5 g
Cholesterol: 53.1 mg
Sodium: 1329.8 mg
Perfect Lemon-Garlic Chicken Marinade


Ingredients:
chicken breasts, garlic cloves, lemon juice, extra virgin olive oil, salt

Directions:
If chicken breasts are boneless and thick, I think they turn out better butterflied.
Peel garlic and crush using a mortar/pestol with a little salt (makes crushing garlic easier] or buy garlic already crushed and place in a small bowl.
Add lemon juice, olive oil, and sumac, and salt if you bought crushed garlic.
Mix together.
Place chicken in ziploc bag, add mixture from bowl.  Make sure chicken is coated, seal bag and then place in refrigerator.
I think it tastes best when marinated for at least 4 hours.  But I 'm sure less is fine too.
Grill chicken until done.
Slow Cooker Tapioca Pudding
Category: desserts
By GF.food

Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to presoak small tapioca pearls prior to cooking.

Ingredients:
4 cups milk
⅔ cup white sugar
½ cup small pearl tapioca
2  eggs, lightly beaten

Directions:
Stir together the milk, sugar, tapioca, and eggs in a slow cooker.  Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally.  Serve warm.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 8 servings

Calories: 190.6
Fat: 5.2 g
Saturated fat: 2.7 g
Carbohydrates: 30.3 g
Sugars: 22.3 g
Protein: 6.5 g
Cholesterol: 58.7 mg
Sodium: 66.3 mg
Super Easy Oven-Roasted Okra
Category: side-dish
By PB

This is a really easy recipe using frozen okra. Being a full-time employee and a mom of a toddler, I always look for easy and healthy recipes. This one has an Indian flavor to it. It's so easy to put together, and it turns out very well.  When you roast the okra, you'll notice the slime goes away. That's what I really like about this recipe. You don't have to monitor it. Just put it in the oven, and it's done.

Ingredients:
cooking spray
12 ounces frozen chopped okra
1 medium onion, chopped
2 tablespoons canola oil
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon ground turmeric
½ teaspoon curry powder
¼ teaspoon paprika
salt to taste
½ teaspoon dried cilantro  (Optional)

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil and spray lightly with cooking spray. Place frozen okra and onion on the prepared baking sheet; drizzle with canola oil. Combine onion powder, garlic powder, ginger, turmeric, curry powder, paprika, and salt in a bowl. Sprinkle over vegetables and toss to coat. Roast in the preheated oven until tender, about 34 minutes. Remove from the oven and garnish with cilantro.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 2 servings

Calories: 210.2
Fat: 14.6 g
Saturated fat: 1.1 g
Carbohydrates: 19.2 g
Sugars: 4.8 g
Dietary fiber: 6.9 g
Protein: 4.4 g
Sodium: 94.8 mg
Pork Chops With Cherry Preserves Sauce


Ingredients:
boneless pork loin chops, salt, pepper

Directions:
Heat a large nonstick skillet over med-high heat.
Coat pan with cooking spray.
Sprinkle pork with half the salt and pepper.
Add pork to pan and cook 4-5 minutes on each side, or until browned and cooked through.
Remove and keep warm.
Add preserves, vinegar and remaining salt and pepper to pan.
Cook 30 seconds, scraping up browned bits from pan.
Serve sauce over pork.
Baked Sweet Potato Fries


Ingredients:
sweet potatoes, olive oil, garlic powder

Directions:
"Preheat oven to 425. In a large mixing bowl, drizzle oil over the potatoes. Add seasoning mix and toss to coat. Place fries in one even layer cookie sheet. Bake 10 minutes, turn and bake 10 more minutes. Fries should be soft on the inside and browned on the outside."
Low Carb Hungarian Goulash


Ingredients:
olive oil, onion, sweet Hungarian paprika, salt, ground black pepper, beef stew meat, tomato paste, water, chicken broth, garlic clove, bay leaves

Directions:
Heat oil in a large pot over medium heat. Cook onions and garlic in oil until soft, stirring frequently. Remove and set aside. Brown meat.
In a crock pot, combine the rest of the ingredients and cook on low for 8 hours or high for 4.