xiaoxl/recipe_data huggingface dataset:
Pineapple-Yoghurt Ladyfinger Dessert


Ingredients:
pineapple rings, ladyfingers, icing sugar, vanilla essence

Directions:
Drain pineapple and reserve juice.
Whip cream with icing sugar and vanilla essence until firm peaks form.
Fold yoghurt into cream - it should be a stiff, thick cream.
Place ladyfinger biscuits on the bottom of a 20cm x 30cm baking dish or rectangular tupperware container.
Pour 1 tablespoon of pineapple juice from can over each ladyfinger biscuit soaking them well.
Cover biscuits with half of the cream and cover with pineapple rings. ( I prefer to chop the rings and then scatter them over the cream layer, as it makes it easier to slice].
Add another biscuit layer over the pineapple and soak with the remaining pineapple juice.
Cover with the remaining cream and smooth the layer well.
Arrange pineapple rings over the top and insert the glace cherries into the holes of the rings.
Allow to soften and absorb flavours in fridge for at least 4 hours,preferably overnight.
Edited to add: I recently made this with one tin sliced pineapple and one tin peach halves. I mixed the juices from the tins and decorated the layers and the top with both types of fruit. Personally I liked this version even better than the original one I posted and encourage anyone interested to try different combinations of fruit.
Hidden Valley Ranch Butternut Squash Soup


Ingredients:
half-and-half, water, yellow onion, olive oil, salt, pepper

Directions:
Preheat oven to 375. Brush the squash halves with olive oil and place on a baking sheet, cut side down and bake for 40 minutes. Flip and bake for an additional 15 minutes, or until flesh is tender. Allow to cool enough to scoop out flesh and set aside. Meanwhile, in a large sauce pan, cook onion in olive oil over medium heat until tender and starting to turn golden, about 7 minutes. Add stock and water, and bring to a boil. Turn off heat. In large blender, blend together the stock mixture, the squash and Hidden Valley® Salad Dressing and Seasoning Mix. Work in batches, pouring soup into sauce pan as you go, and work carefully in order not to burn yourself. Stir in half and half. Heat again before serving if needed, or serve immediately. Top with crumbled bacon, if desired.
Bacon truly is optional; but it is pretty!
Moms' endive/dandelion dish


Ingredients:
endive, hard-boiled eggs, sweet onion, potatoes, bacon, cider vinegar, water, brown sugar

Directions:
Wash,& dry endive and tear into bite-sizes; Put into large bowl and add the hard-boiled eggs, onion, potatoes.
Brown bacon till very crisp, remove bacon from skillet.
Drain on paper towels.
Leave bacon drippings in skillet on low.
Mix together in a jar/glass the dressing ingredients.
Pour dressing into drippings and heat this til almost boiling.
Pour over endive, toss.
Pasta Primavera for Two


Ingredients:
fettuccine pasta, carrot, asparagus, snow pea pods, alfredo sauce, parmesan cheese

Directions:
Bring large saucepan of salted water to a boil; add fettuccine; stir.
Cook 5 minutes; add carrots and asparagus.
Return to a boil; cook 3 minutes.
Add snow peas and cook an additional minute; drain.
Meanwhile, heat Alfredo sauce according to package directions.
Toss drained pasta and vegetables with sauce; serve with shredded parmesan.
Camarones al Mojo de Ajo (Mexican Shrimp in Garlic Mojo Sauce)
Category: world-cuisine
By Chef Gaby Cervello

Giant shrimp and baby octopus are cooked in garlic mojo sauce with a touch of pasilla chiles. A delicious recipe that is very easy to make. Serve with white rice, avocado, and a very cold beer.

Ingredients:
½ cup olive oil, divided
½ cup butter, divided
1 head garlic, cloves peeled
2  limes, juiced
2 tablespoons white vinegar
salt and ground black pepper to taste
2 pounds cleaned baby squid, bodies sliced crosswise into 1/2 rings, large tentacles halved
12 large jumbo prawns, cleaned
2  dried pasilla chile, seeded and sliced

Directions:
Combine 1/4 olive oil, 1/4 cup of butter, garlic, lime juice, vinegar, salt, and pepper in a blender; blend until marinade is smooth. Place squid and prawns into a bowl, pour in marinade, and stir until well coated. Cover bowl with plastic wrap and refrigerate for 30 minutes. Heat remaining 1/4 cup olive oil and 1/4 cup butter in a skillet over medium heat and cook chile until fragrant, 1 to 2 minutes. Add squid and shrimp; cook and stir until evenly browned, 10 to 15 minutes per side.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 660.2
Fat: 53.1 g
Saturated fat: 18.4 g
Carbohydrates: 7.1 g
Sugars: 0.3 g
Dietary fiber: 1.3 g
Protein: 39.3 g
Cholesterol: 124.9 mg
Sodium: 281.7 mg
Luck of the Irish


Ingredients:
"cranberry juice"

Directions:
Fill a tall glass with ice., Add Irish whiskey and peach schnapps., Top with cranberry slice and garnish with a peach slice.
Guacamole - " the Best"


Ingredients:
avocados, roma tomatoes, lime, juice of, garlic cloves, fresh cilantro, fresh coarse ground black pepper, salt

Directions:
In a large mixing bowl you should have the avocados mashed. Stir in tomatoes.
Place the tomatillos and the jalapeños in a small food processor and mix until the tomatillos are at least 1/4 inch in size. Stir into avocado mixture.
Add the lime juice, garlic cloves, cilantro and  The New Mexico chile pod to the small food processor, blend for 35 seconds, stop, scrape down sides and blend for 15 more seconds or until everything is completely mixed. Add to avocado mixture.
Add salt and pepper to avocado mixture and stir with a wooden spoon.
If you can bear it, cover and place in the refrigerator for at least 2 hours to let the flavors meld.
Stir again before serving.
Enjoy! :].
Veal Chops with Mustard-sage Butter


Ingredients:
fresh sage, garlic, fresh ground pepper, butter, olive oil, Dijon mustard, fresh parsley

Directions:
Rub both sides of veal with 1 1/2 tablespoons sage, garlic and pepper.
Cover and chill 2 hours.
Combine remaining 1 1/2 tablespoons sage, butter, vinegar, olive oil, mustard and parsley; stirring until blended, set aside.
Place veal on rack coated with cooking spray; place rack in broiler pan.
Broil 5 1/2 inches from heat (with electric oven door partially opened] 10 minutes on each side or to desired degree of doneness.
Place dollop of butter mixture on top of each chop; serve immediately.
Babs' Lemon Poppy Seed Muffins
Category: bread
By Barbara

These muffins are always gobbled up at the B & B where I work. Customers always ask for the recipe.

Ingredients:
1 ½ cups all-purpose flour
2 teaspoons poppy seeds
½ teaspoon baking powder
½ teaspoon baking soda
⅔ cup sugar
⅓ cup butter, melted
1  egg, lightly beaten
1  egg yolk, beaten
⅔ cup sour cream
¾ teaspoon vanilla extract
½ teaspoon lemon peel
¼ teaspoon lemon extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Stir flour, poppy seeds, baking powder, and baking soda together in a bowl. Cream the sugar and butter together in a large bowl. Add the whole egg, then the egg yolk, allowing each to blend into the butter mixture before adding the next. Stir sour cream, vanilla, lemon peel, and lemon extract into the sugar mixture until well combined. Add flour mixture to sour cream mixture and stir until just moistened. Spoon batter into prepared muffin cups, filling each cup about 3/4 full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Cool for 5 minutes before removing to wire racks.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 185.7
Fat: 8.9 g
Saturated fat: 5.2 g
Carbohydrates: 23.9 g
Sugars: 11.3 g
Dietary fiber: 0.5 g
Protein: 2.8 g
Cholesterol: 49.9 mg
Sodium: 122.1 mg
Tortellini Salad With Asparagus and Fresh Basil Vinaigrette


Ingredients:
extra virgin olive oil, fresh basil, fresh lemon juice, shallot, garlic clove, salt, pepper, asparagus, pine nuts, grape tomatoes, cherry tomatoes, parmesan cheese

Directions:
Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the salad.
Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes.
Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water].
Shake out any excess water and toss with the vinaigrette.
Return the water to a boil, add the tortellini, and cook until tender, following the package directions.
Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing.
Refrigerate until chilled, about 30 minutes.
Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes.
Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.
Bourbon Flamed Apples


Ingredients:
tart apples, fresh lemon juice, unsalted butter, brown sugar, Bourbon, creme fraiche, ice cream

Directions:
Combine the apple slices and lemon juice in bowl.
Melt butter in medium skillet over medium heat.
Add the apples and cook, turning frequently, until crisp-tender (about 10 minutes].
Stir in the brown sugar.
Add the bourbon and ignite, shaking the skillet gently until the flame subsides.
Serve warm with ice cream (my favorite] or creme fraiche.
Blueberry Oatmeal Muffins (Low Sugar)


Ingredients:
oatmeal, flour, whole wheat flour, dark brown sugar, Splenda granular, ground cinnamon, baking powder, baking soda, salt, low-fat buttermilk, prune baby food, lemon zest, egg substitute, frozen blueberries, flour

Directions:
Preheat oven to 400°F.
Put oatmeal into a food processor to process until resembles course meal.
Mix all dry ingredients together well with wire whisk.
Make a well in center of dry ingredients.
In a separate bowl mix well buttermilk, prune baby food, lemon zest, and egg substitute.
Stir wet ingredients into dry ingredients stirring slowly until just combined.
Mix blueberries and 2 tbs flour together to coat blueberries.
Carefully fold blueberries into batter.
Spoon batter into a prepared muffin tin (cooking spray or muffin paper].
Bake at 400°F for 20 minutes or until cooked.
Let cool on wire rack.
Cauliflower Olive Salad


Ingredients:
cauliflower, olive oil

Directions:
Thin dip with olive oil. (could also use some of the juice from the olives].
Toss dip with cauliflower and olives.
Chill and serve.
Note:  French Onion Dip - 2 cups (16 ounces] sour cream stirred together with 1 package of your favorite French onion dip mix.  Use 1 cup in this recipe.
Pork With Spinach Stir Fry


Ingredients:
spinach, garlic cloves, spring onions, Japanese soy sauce, sugar

Directions:
Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until seeds are golden brown; remove from the pan at once to prevent burning.
Trim the ends from the spinach, roughly chop the leaves and wash to remove the grit.
Combine the garlic, spring onion, cayenne pepper and pork, mixing well. Heat the oils in a pan and stir-fry the pork quickly in three batches over very high heat until golden brown. Remove the meat and set aside.
Add the soy sauce, sugar and spinach and toss lightly. Cover and cook for 2 minutes or until the spinach is just soft. Return the pork to the pan, add the sesame seeds, toss well and serve immediately.
Honey-Glazed Baked Salmon
Category: main-dish
By Jacob

I got this recipe from a friend and, as a new cook, it is easy to make and delicious to boot! Even when I make this recipe with fewer pieces of salmon (2 small salmon filets), I still make the same amount of honey glaze, because it is so delicious and I prefer having more sauce rather than not enough.

Ingredients:
⅓ cup honey
⅓ cup thinly sliced green onions
2 tablespoons soy sauce
2 teaspoons sesame seeds
1 teaspoon minced garlic
1 teaspoon minced onion
¾ teaspoon ground ginger
½ teaspoon crushed red pepper flakes, or more to taste
½ teaspoon red pepper flakes, or more to taste
4  salmon fillets

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Mix honey, green onions, soy sauce, sesame seeds, garlic, onion, ginger, and red pepper flakes in a small bowl until blended. Place salmon in single layer in a 9x13-inch baking dish. Spoon honey mixture evenly on top of salmon; the mixture will run off, but try to coat the fish with a thin layer all over. Roast salmon in the preheated oven, basting salmon with the sauce at least once, until fish flakes easily with a fork, about 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 fillets

Calories: 290.9
Fat: 12 g
Saturated fat: 2.4 g
Carbohydrates: 25.8 g
Sugars: 23.7 g
Dietary fiber: 0.8 g
Protein: 21 g
Cholesterol: 56.5 mg
Sodium: 508.8 mg
Oven Roasted Whole Lemon-Pepper Chicken and Veggies


Ingredients:
roasting chicken, white potatoes, fresh carrots, onion, olive oil, olive oil, lemon juice, lemon pepper, fresh coarse ground black pepper

Directions:
Preheat oven to 400 degrees.
Thoroughly wash chicken in cold water, especially cavity, pat dry.
Using kitchen shears, remove backbone and ribs to "butterfly" chicken.
Gently separate, but do not remove, skin over chicken breast, legs and thighs.
Wash and cut potatoes (skin on], carrots, and onion into coarse cubes.
Spray a 13 by 9 inch baking dish with non-stick spray.
Spread vegetables in bottom of dish, drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoons garlic salt and 1/2 teaspoons coarse ground black pepper.
Place chicken on top of vegetables.
Combine 1/4 cup olive oil, 1/4 cup lemon juice, 1 teaspoons lemon pepper, and 1/2 teaspoons garlic salt with a whisk.
Gently lift chicken skin and drizzle olive oil and lemon juice mixture under the skin.
Pour any remaining oil mixture over skin.
Tent dish with aluminum foil. Place in preheated oven for 40 minutes, remove foil, and roast for 30-45 minutes longer, until chicken juices run clear.
Homemade Tartar Sauce


Ingredients:
garlic cloves, green onion, parsley, egg, lemon juice, salt, cayenne pepper, canola oil

Directions:
In the bowl of a processor, combine the garlic, green onions and parsley.
Add the egg, lemon juice, salt and cayenne pepper and process.
With the processor still running, slowly add the canole oil until the sauce is thick and emulsified.
Mamaw's Toffee Bars


Ingredients:
graham crackers, pecans, butter, margarine, sugar, chocolate chips

Directions:
Cover cookie sheet completely with graham crackers.  Sprinkle crackers with chopped pecans.
In a small saucepan, melt butter and margarine. Dissolve sugar in melted butter.  Spoon mixture onto graham crackers.
Bake at 350°F for 5 minutes, then remove.
Melt chocolate chips in a double boiler.  Drizzle melted chocolate over graham crackers.  Let cool before breaking into bars!
Apple Sour Cream Coffee Cake


Ingredients:
walnuts, brown sugar, all-purpose flour, cinnamon, unsalted butter, granny smith apples, sugar, cinnamon, lemon juice, sour cream, buttermilk, milk, all-purpose flour, baking powder, baking soda, salt, butter, sugar, brown sugar, eggs, lemon juice, vanilla extract

Directions:
For Topping: Blend walnuts, brown sugar, flour, cinnamon in processor until nuts are finely chopped.
Add butter and cut in using on/off turns until clumps begin to form.
(Can be made 1 day ahead] Cover and chill.
For Filling: Mix apples, sugar, cinnamon, and lemon juice in a bowl.
For Cake: Preheat oven to 350F.
Butter 13 x 9 x 2 inch glass baking dish.
In a small bowl, whisk sour cream and buttermilk to blend.
In a medium bowl, sift flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and both sugars until creamy.
Add eggs, one at a time, beating well after each addition.
Mix in lemon juice and vanilla extract.
Beat in dry ingredients alternately with sour cream mixture in 3 additions each, mixing just until smooth.
Spread half of batter in prepared pan.
Spoon apple filling on top of batter.
Spread remaining batter over filling.
Sprinkle with topping.
Bake cake until tester inserted into center comes out clean, about 45 minutes.
If the top starts browning too quickly, cover with foil.
Baked Ritzy Scallops


Ingredients:
scallops, butter, margarine, parmesan cheese

Directions:
Preheat the oven to 350 degrees., Melt the butter in a microwave safe bowl., Mix the cracker crumbs with the melted butter., Roll scallops in crumb mixture until coverd., Place the scallops in a baking pan or dish., Sprinkle the scallops with the cheese, salt& pepper., Bake for approximately 20 minutes.
Guyanese Coconut Buns
Category: bread
By peep

My best friend gave me this recipe she was given while in British Guyana. You can substitute butter with margarine if the thought of a half pound of butter terrifies you :-) These are really delicious!

Ingredients:
2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
½ teaspoon salt
1 cup butter, cut into pieces
2  eggs
½ cup milk
1 teaspoon vanilla extract
½ teaspoon almond extract
¾ cup flaked coconut

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 20 minutes in the preheated oven, or until golden brown.

Yields: 2 dozen

Calories: 166.5
Fat: 10.2 g
Saturated fat: 6.7 g
Carbohydrates: 17.3 g
Sugars: 8.9 g
Dietary fiber: 0.8 g
Protein: 2 g
Cholesterol: 36.2 mg
Sodium: 132.5 mg
Honey Oat Biscuits


Ingredients:
butter, sugar, honey, flour, baking powder, cinnamon, rolled oats

Directions:
Cream butter, sugar and honey until pale.
Sift flour, baking powder and cinnamon together.  Add sifted ingredients and rolled oats to creamed mixture, stirring well.
Roll tablespoonsful of mixture into balls.
Place on greased oven tray and flatten with a floured fork.
Bake at 180C for 15 minutes or until golden.
Transfer to a rack to cool.
Cream Puff Squares


Ingredients:
water, butter, flour, eggs, skim milk, instant vanilla pudding, Cool Whip, Cool Whip

Directions:
Preheat oven to 400.
For Crust: Heat water and butter over medium heat until butter in melted and mixture comes to a boil.
Stir in the flour all at once.  Reduce heat to low and stir mixture vigorously about one minute or until mixture leaves sides of pand and forms a ball.
Remove from heat and let stand 5 minutes.
Add eggs, one at a time, beating after each addition until mixture is smooth,.
Spread mixture evenly over bottom of 9x13 pan.  Bake 20 minutes.  Surface will puff unevenly.  Prick 10-12 times to release steam; continue baking 5 minutes or until crust is golden brown.  Cool completely.
For filing:  Pour milk into bowl.  Add pudding mixes; whisk 2 minutes until thickened.  Fold in 2 cups of whipped topping.  Spread mixture evenly over cooled crust.  Refridgerate 1 hour.
For topping:  Place chocolate and 1 cup cool whip in microwave on high for 30 seconds.  Stir until smooth.  Drizzle over cold squares.
Refridgerate until ready to serve.
Vanilla Butternut Pound Cake With Maraschino Cherries


Ingredients:
shortening, margarine, butter, salt, sugar, eggs, evaporated milk, water, maraschino cherries, vanilla extract

Directions:
Cream shortening and butter until fluffy. Add sugar and salt. Beat in one egg at a time.
Combine evaporated milk and water (to equal one cup total].
Add flour and milk mixture alternately, ending with flour. Add flavorings, chopped nuts and the maraschino cherries.
Pour batter into a greased and floured tube pan. Place cake in a cold oven. Bake at 325 degrees until done-.
Remove cake from pan while still warm. Ice as desired.
Note: The flavoring might be a bit difficult to find, but can be ordered online from the Superior Prod. Co. Charlotte N.C. as  llangrove's review of Aug. 17th 2010 states. (Thank you llangrove for that information!].
Butter Tart Shortbread Bars
Category: desserts
By BISSETTA

Butter tart filling over a shortbread crust. Yum!

Ingredients:
⅞ cup butter, softened, or as needed
¼ cup confectioners' sugar
2 cups all-purpose flour
¼ teaspoon salt
2  eggs
1 cup brown sugar
3 tablespoons butter, melted
1 tablespoon vanilla extract
½ cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat 7/8 cup butter and confectioners' sugar together with a spoon in a large bowl until smooth. Stir in flour and salt. Press mixture into a 9-inch square baking pan. Bake in the preheated oven until lightly golden, about 14 minutes. Remove to cool 10 for minutes, leaving oven on. Beat eggs, brown sugar, 3 tablespoons melted butter, and vanilla extract together in a bowl. Sprinkle raisins over cooled crust; pour egg mixture over raisins. Bake in the preheated oven until top springs back when touched, about 30 minutes. Cool completely before cutting into bars.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 40 mins
Yields: 1 9-inch square pan

Calories: 249.3
Fat: 13 g
Saturated fat: 8 g
Carbohydrates: 31 g
Sugars: 18.1 g
Dietary fiber: 0.6 g
Protein: 2.7 g
Cholesterol: 55.7 mg
Sodium: 136.7 mg
Baked Chicken with Peaches
Category: meat-and-poultry
By LOREERIN

Rushed? Need an elegant main dish to serve for an important occasion, that doesn't take a lot of preparation or time? This is it. This dish is not only easy and quick, it serves up beautifully as well. My family loves it. Tip: For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 1/2 cup cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches.

Ingredients:
8  skinless, boneless chicken breast halves
1 cup brown sugar
4  fresh peaches - peeled, pitted, and sliced
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
2 tablespoons fresh lemon juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice. Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

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

Calories: 248.4
Fat: 2.8 g
Saturated fat: 0.8 g
Carbohydrates: 30.3 g
Sugars: 29.8 g
Protein: 24.6 g
Cholesterol: 67.2 mg
Sodium: 68.3 mg
Rotel Spicy Skillet Chicken


Ingredients:
olive oil, boneless skinless chicken breast halves, onion, garlic cloves, fresh mushrooms, tomatoes and green chilies, part-skim mozzarella cheese

Directions:
In large skillet, cook chicken in hot oil until brown.  Add onion and garlic, saute until tender, about 5 minutes.
Add mushrooms and Rotel tomatoes; reduce heat.  Cover and simmer 25 minutes, stirring occasionally until meat is done.
Sprinkle with cheese.  Replace cover and heat until cheese melts.
Serve over rice.
Ancient Honey and Sesame Fritters - (Arxaies Tiganites Me Meli K


Ingredients:
flour, water, honey, toasted sesame seeds

Directions:
Start heating the oil.15.
Mix the flour, the water and one spoon of honey and make a dough.
Heat 2 spoons oil in a frying pan and pour ¼ of the mixture.
When it thickens turn it upside down 2 -3 times to fry it in both sides. Prepare 3 more fritters following the given instructions.
Serve them hot, pour over the rest of the honey and dredge sesame seeds over them.
Herb Marinated Grilled Top Sirloin


Ingredients:
olive oil, white wine vinegar, Burgundy wine, Worcestershire sauce, garlic cloves, sugar, black pepper, thyme, marjoram, rosemary, oregano

Directions:
Pierce steaks with a fork a few times and place in a large plastic baggie or glass pan.
In a small bowl, whisk together all remaining ingredients for the marinade.  Pour this over steak meat.
Seal/cover and place in refridgerater for at least 6 hours; turning every few hours.
Grill over med-high heat for about 5 minutes on each side, or until desired doneness is reached.