xiaoxl/recipe_data huggingface dataset:
Waikiki-Style Meatballs
Category: main-dish
By Sammie

These sweet and sour meatballs are always a hit at parties. My mom sometimes takes shortcuts and uses pre-made meatballs from a bag, which, after spending a few hours in the slow cooker, taste fine. I like these best when they are made completely from scratch! Ground turkey works too, but doesn't hold its shape as well. To turn into a meal, heat rice to serve with the dish. The serving size refers to this dish as a main meal, but when served as an hors d'oeuvre, easily can feed 10 to 13 people. Sometimes I do not add the cornstarch into the sauce, and just allow it to boil for a bit longer, but the cornstarch really does yield the best result.

Ingredients:
1 ½ pounds ground beef
⅔ cup plain breadcrumbs
⅓ cup minced onion
¼ cup milk
1  egg
1 ½ teaspoons salt
2 tablespoons cornstarch
½ cup brown sugar
1 (15 ounce) can pineapple chunks, juice reserved
⅓ cup vinegar
⅓ cup chopped green bell pepper

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Thoroughly mix the ground beef, bread crumbs, onion, milk, egg, and salt together in a bowl. Roll the mixture into balls and arrange onto a baking sheet. Bake in the preheated oven until the meatballs are browned on the bottom, about 25 minutes. Transfer to a slow cooker. Stir the cornstarch and brown sugar together in the bottom of a saucepan and place over low heat. Add the reserved pineapple juice and vinegar; stir until smooth. Bring the mixture to a boil for 1 full minute before removing from heat; pour over the meatballs in the slow cooker. Add the pineapple chunks and green bell pepper to the slow cooker. Cook the mixture in the slow cooker on Low until the flavors are thoroughly combined, 3 to 4 hours.

Prep time: 15 mins
Cook time: 3 hrs 30 mins
Total time: 3 hrs 45 mins
Yields: 6 servings

Calories: 392.9
Fat: 15.1 g
Saturated fat: 5.8 g
Carbohydrates: 41.8 g
Sugars: 29.8 g
Dietary fiber: 1.4 g
Protein: 22.5 g
Cholesterol: 100.7 mg
Sodium: 757.1 mg
Southern Style Chicken Toast
Category: appetizers-and-snacks
By Cheftell

These delectable dumplings are sure to please the working family. As a matter of fact any family. very easy to make.

Ingredients:
½ pound skinless, boneless chicken breast halves - cut into chunks
1  carrot, peeled and cut into 1 inch pieces
1  egg white
2 teaspoons cornstarch
½ teaspoon white sugar
½ teaspoon ground ginger
¼ teaspoon ground black pepper
4 slices white bread
2 ½ tablespoons margarine
⅓ cup soy sauce  (Optional)

Directions:
Place chicken, carrot, egg white, cornstarch, sugar, ginger, and black pepper in a food processor. Pulse until the chicken is well minced. Cut each slice of bread into 4 triangles. Spread the tops and sides of each triangle with the chicken mixture. Melt half of the margarine in a 12 inch nonstick skillet over medium heat. Place half of the triangles, spread side down, in the skillet. Cook until golden brown, about 4 minutes. Flip with a spatula and cook until the other side is brown, about 2 minutes. Transfer to a serving platter and keep warm. Repeat process with the other half of the triangles and margarine. Serve with soy sauce diluted with water for dipping.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 16 pieces

Calories: 108.9
Fat: 4.1 g
Saturated fat: 0.8 g
Carbohydrates: 8.9 g
Sugars: 1.4 g
Dietary fiber: 0.6 g
Protein: 8.8 g
Cholesterol: 16.5 mg
Sodium: 756 mg
Chicken Goulash (Chicken Stew)


Ingredients:
boneless skinless chicken thighs, onion, garlic cloves, chicken broth, mushrooms, bacon, olive oil, paprika, flour, dill pickle

Directions:
Chop onions and bacon, slice mushrooms and mince garlic.
In stock pot heat olive oil, add onions, bacon, garlic and mushrooms.  Saute until onions are translucent, and bacon is browned about 5 minutes.
Cut chicken into bite size chunks.
Add chicken, broth,paprika, salt and pepper to pot and simmer low about 45 minutes.
In cup mix cream and flour and stir into pot simmer 5 minutes more.
Serve over pasta, preferably spatzle.  Garnish with pickles, if desired.
Bacon Mackin' Cheese


Ingredients:
bacon, pasta, milk, flour, cheese

Directions:
Cut all slices of bacon in small pieces. It is easiest to do this when they are very cold, maybe even slightly frozen. Cook bacon in a pan until almost done.
Take out ¼ to ½ of bacon and set aside. Cook remaining bacon until crisp and set aside. Keep bacon fat in pan.
At this point you can cook your pasta separately according to package instructions.
Put a couple tablespoons of flour into pan and stir with bacon grease until lumped and slightly brown to make a roux.
Stir in warm milk to make a béchamel sauce. When sauce is thick and creamy, add your cheese, but save some to the side. If sauce is too thick, add some more milk. If sauce is too thin, add some more cheese. Don’t forget to season and taste!
Now add your cooked pasta and completely cooked crisp bacon. Mix together.
Pour some of mixture into an oven pan. Layer more of cheese. Add more mixture, then layer more cheese.
Use a food processor to chop up some stale bread, or crackers, or what have you with any herbs you desire. Mix with Parmesan cheese and sprinkle on top of mac n cheese. Add your almost cooked bacon on top of the topping.
Place in oven at about 350 degrees for 15-20 minutes. Put on broil for another 5-10 minutes to brown top.
Serve and enjoy!
Mini Reuben's, for a Party


Ingredients:
cheese slices, deli corned beef, sauerkraut, butter

Directions:
Lay out a sheet tray, place 20 bread slices on it, if desired, match up 20 more bread slices, reserving ends, and any pieces, with large holes in them, for something else, then set the 20 matched bread slices aside, in order to assemble the sandwiches, keeping only 20 slices on the sheet, making four rows of five.
Put 1 teaspoon of dressing on each bread slice, I put it in the middle, and don't spread it out, because it's going to squish, when the fillings are added.
Stack the ten Swiss cheese slices on top of each other. Cut them in four (that makes 40]. Put one piece of cheese, on each dressed slice, follow by one whole slice of deli corned beef, followed by some sauerkraut, and then the remaining 20 cheese slices. If a saucier sandwich is desired, a little more dressing may be placed on the interior, of each bread slice, before finally assembling the sandwich.
Brush the bread slices evenly with half of the melted butter. Turn each sandwich, and brush the remaining butter on them.
Bake at 375 for 10-12 minutes, serve at once, accompanied by a bowl of dressing, for dipping, on the side.
Note: the sandwiches are also good about 20 minutes after coming out of the oven, when they are still slightly warm.
Another note:  if a very small party appetizer is desired, each sandwich may be cut two, easily, but they will need to be transferred to an appropriate surface, in batches, to do it, before being transferred to plates, for serving.
Mixed Green and Mandarin Orange Salad


Ingredients:
mandarin oranges in light syrup, olive oil, red wine vinegar, Dijon mustard, black pepper, romaine lettuce, red cabbage

Directions:
Drain mandarin oranges, reserving oranges in a large bowl and juice in a medium bowl.
To the mandarin juice, add olive oil, vinegar, dijon mustard and pepper. Whisk until blended.
In the large bowl, add lettuce, spinach and cabbage to the reserved oranges.
Pour dressing over all and toss well to combine.
Serve immediately.
How to Steam a Lobster


Ingredients:
lobsters, water, onion, sea salt, garlic cloves

Directions:
Fill pot with water to match pounds of lobster. (3 qts. per 2 pounds lobster].
Add seasonings, vegetable, and garlic.
Bring water to rolling boil.
Add live lobsters one at a time (if more then one], starting to time immediately. (10 minutes per pound for first pound of lobster, 1 minute per pound thereafter  = 2 pound lobster= 12 minutes].
Do not cover.
Stir lobster half-way through cooking time.
Let lobster rest for a full five minutes to allow the meat to absorb the moisture from the shell.
Carefully remove and grab a bib.
Original Ranch Fish Fillets


Ingredients:
"lemon wedge"

Directions:
Preheat the oven to 400°F.
In a gallon-size Glad® Food Storage Bag add the fish and seasoning mix. Seal the bag and shake until the fish is well coated.
Bake for 20 to 25 minutes or until crispy.
Serve garnished with lemon wedges and Hidden Valley® Original Ranch® dressing.
Guacamole


Ingredients:
Hass avocadoes, lime, kosher salt, ground cumin, ground cayenne pepper, onion, roma tomatoes, cilantro, garlic cloves

Directions:
In a large bowl put everything in there and mix it up.  Let sit at room temperature for 1 hour and then serve.
Its easier if you cut the avocados into small pieces to start with.
If you want more onion bite use a white onion, if you can't handle that use a red onion.
Creamy Salmon and Leek Pasta
Category: seafood
By Chef John

A super easy springtime pasta! Not too heavy, not too light, some would say; 'just right.' Not many ingredients but big time flavor.

Ingredients:
½ (8 ounce) package spaghetti
1 tablespoon butter
1 large leek - light parts only, rinsed, and chopped
salt to taste
½ cup white wine
½  lemon, juiced
1 cup creme fraiche
1 teaspoon tarragon Dijon mustard
1 pinch cayenne pepper, or to taste
6 ounces skinless, boneless salmon, sliced
½ cup chopped cilantro, or to taste
1 pinch cayenne pepper

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to the pot. Melt butter in a saucepan over medium heat. Cook and stir leek in butter until slightly softened, 6 to 7 minutes; season with salt. Pour white wine and lemon juice over the leeks, and bring to a boil while scraping any browned bits of food from the bottom of the pan with a wooden spoon. Simmer until most of the liquid evaporates, about 5 minutes. Stir creme fraiche, mustard, and 1 pinch cayenne pepper into the leek mixture. Reduce heat to low and let cook until warmed, about 5 minutes. Add salmon to sauce; cook and stir until salmon starts to flake and is no longer pink in the center, 2 to 3 minutes. Remove pan from heat and stir in cilantro. Pour sauce over spaghetti; toss to coat. Garnish with a pinch of cayenne pepper.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 servings

Calories: 895.7
Fat: 56.7 g
Saturated fat: 33.4 g
Carbohydrates: 62.2 g
Sugars: 9.2 g
Dietary fiber: 4.8 g
Protein: 31.3 g
Cholesterol: 215.7 mg
Sodium: 206.8 mg
Stoli Honey Bee (Cocktail)


Ingredients:
honey, water, vodka, fresh lemon juice, lemon twist

Directions:
HONEY SYRUP:.
In tiny saucepan, heat honey and water together until a syrup consistency. Remove from heat and allow to cool.
FINISH:.
Add honey syrup, vodka, and lemon juice to a cocktail shaker filled with crushed ice. Shake well and serve in a martini glass.
Garnish with a lemon twist.
Avocado-Egg Salad
Category: salad
By KNOEL1414

This avocado-egg salad is great for lunch. Eat on toasted bread with watercress or greens of choice.

Ingredients:
8 large eggs
2 each ripe avocados, mashed
1 tablespoon fresh lemon juice
½ teaspoon sea salt, or to taste
⅛ teaspoon chipotle chili powder

Directions:
Place eggs in a medium pot and cover with a few inches of water. Cover and place over high heat. Bring water to a full (but gentle) boil and cook, 10 to 12 minutes. Drain water and immediately run cold water over eggs. Transfer eggs to an ice bath and allow to chill for 10 minutes. Refrigerate eggs until ready to use. Peel and roughly chop the hard-boiled eggs. Add avocado to a mixing bowl with lemon juice, salt, and chipotle powder. Mash, leaving it slightly chunky if desired. Add chopped eggs and stir well to combine.

Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 5 servings

Calories: 244
Fat: 19.7 g
Saturated fat: 4.2 g
Carbohydrates: 7.8 g
Sugars: 1.2 g
Dietary fiber: 5.4 g
Protein: 11.7 g
Cholesterol: 297.6 mg
Sodium: 294.3 mg
Brown Spanish Rice
Category: side-dish
By patriotizm

I like to use brown rice whenever possible, but Spanish rice recipes seem to all call for white. This recipe is the result of many attempts to come up with an easy yet spicy (Tex-Mex) version.

Ingredients:
1 (14 ounce) can chicken broth
1 (15 ounce) can diced tomatoes with green chile peppers
1 teaspoon salt
1 cup brown rice

Directions:
Bring chicken broth, tomatoes, and salt to a boil in a medium saucepan; add rice. Cover, reduce heat to medium-low, and simmer until rice is cooked and liquid is absorbed, about 1 hour. Stir before serving.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 156.3
Fat: 1.3 g
Saturated fat: 0.2 g
Carbohydrates: 32.3 g
Sugars: 0.5 g
Dietary fiber: 3.2 g
Protein: 4 g
Cholesterol: 2.4 mg
Sodium: 1478.8 mg
Dreamsicle Lovers Cake


Ingredients:
water, eggs, boiling water, cold water, cream cheese, instant vanilla pudding, milk, vanilla, Cool Whip

Directions:
Place cake mix in a bowl.
Add water, oil,eggs and extract; beat on medium low speed two minutes.
Place batter evenly into a greased and floured 9x13 inch baking pan.
Bake in a 350 degree oven for 30-35 minutes.
While cake is warm, poke holes evenly over cake with a fork.
Pour boiling water over jello in a bowl, stir and dissolve for 2 minutes.  Then add cold water into jello and stir till combined.
Pour evenly over cake, when cooled; chill 2-4 hours.
For frosting, beat softened cream cheese till creamy and smooth.
Add pudding, orange jello, milk and vanilla; beat 1-2 minutes, or till smooth.
Fold in Cool Whip till combined.
Frost evenly over cooled cake.
Cover and chill till ready to serve.
Chill leftovers.
Oxtails with Gravy
Category: main-dish
By txnurselaw

This recipe was my mom's. It's a soul food blast from the past. I adjust spices to my personal taste (I love lots of spices). Double the gravy recipe if you like lots of gravy. My family loves this dish served with rice.

Ingredients:
2 pounds beef oxtail
1 clove garlic, minced
1  onion, chopped
1 tablespoon salt
1 teaspoon pepper
1 tablespoon Greek seasoning
1 teaspoon seasoning salt
2 tablespoons bacon drippings or shortening
2 tablespoons all-purpose flour
2 cups broth from cooked oxtails
2 dashes browning sauce
salt and pepper to taste
garlic powder to taste

Directions:
Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth. Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat. Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.

Prep time: 10 mins
Cook time: 3 hrs 30 mins
Total time: 3 hrs 40 mins
Yields: 6 servings

Calories: 390.8
Fat: 20.4 g
Saturated fat: 8.5 g
Carbohydrates: 5 g
Sugars: 0.8 g
Dietary fiber: 0.6 g
Protein: 46.8 g
Cholesterol: 166.5 mg
Sodium: 1841.3 mg
Mexican Manicotti


Ingredients:
lean ground beef, chili powder, dried oregano, water, sour cream, cheddar cheese, green onion, black olives

Directions:
In a bowl combine beef (if desired], beans, chili powder, and oregano.
Spoon into uncooked manicotti shells; arrange into a greased 13x9x2 inch baking dish.
Combine water and picante sauce; pour over shells.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Cover and bake at 350° for 1 hour.
Uncover; spoon sour cream over top.
Sprinkle with cheese, onions, and olives (if desired].
Bake 5 to 10 minutes longer or until cheese is melted.
Like That Sweet Curry Salad Dressing


Ingredients:
mayonnaise, plain nonfat yogurt, milk, heavy cream, turbinado sugar, jaggery, curry powder, Worcestershire sauce

Directions:
Combine all ingredients in jar with tight fitting lid and shake well.
Refrigerate until ready to use.
Shake dressing well before serving.
FYI: If the dressing is too thick, thin with a little bit more milk or water to desired consistency.
LIBBY'S® Famous Pumpkin Pie


Ingredients:
granulated sugar, ground cinnamon, salt, ground ginger, ground cloves, eggs

Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes.  Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.  Top with whipped cream before serving.
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.  Do not freeze, as this will cause the crust to separate from the filling.
FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume] pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.
The Best Salsa I've Ever Eaten


Ingredients:
tomatoes, Ro-Tel tomatoes, green onion, shallot, fresh garlic cloves, fresh cilantro, lime, juice of, sugar, kosher salt, fresh ground black pepper, ground cumin, chili powder, cayenne pepper

Directions:
drain Ro-Tel tomatoes
do not drain whole peeled tomatoes.
add all ingredients to a blender.
pulse on chop mode just until well blended.
you can add more or less lime juice, cilantro, or jalapeño to taste. If you leave the seeds in the chopped jalapeños the salsa will be more spicy, remove the seeds for less spice.
serve with tortilla chips.
enjoy!
Chilled Salmon With Summer Tomato Salsa
Category: world-cuisine
By USA WEEKEND columnist Jean Carper

Succulent salmon fillets are topped with a tantalizing salsa featuring avocado, tomato, and corn.

Ingredients:
4 (4 ounce) fillets salmon, skin removed
1 cup chopped fresh tomato
½  Hass avocado, chopped
1  garlic clove, crushed
1 tablespoon balsamic vinegar
1 teaspoon olive oil
½ cup cooked corn kernels
¼ cup minced red onion
¼ cup chopped fresh cilantro
Salt and pepper, to taste
1  lime, cut in wedges

Directions:
Place salmon in a shallow microwave bowl. Add 2 cups water. Cover and microwave on high 7-9 minutes or until salmon is cooked as desired. Remove from water; refrigerate until cool. In a small bowl, combine remaining ingredients (except lime). Refrigerate 30 minutes. Serve salmon surrounded by the salsa and lime wedges.

Yields: 4 servings

Calories: 274.1
Fat: 16.1 g
Saturated fat: 2.9 g
Carbohydrates: 12.7 g
Sugars: 3.3 g
Dietary fiber: 3.5 g
Protein: 21.2 g
Cholesterol: 55 mg
Sodium: 60.4 mg
Salmon With Pomegranate and Orange Salsa


Ingredients:
salmon, garlic cloves, ground cayenne pepper, ground fennel, lime juice, white wine, olive oil, salt, ground pepper, butter, pomegranate seeds, pomegranate, oranges, lime, juice of, onion, cilantro, cumin seed, olive oil, salt, pepper

Directions:
Mix the crushed garlic, cayenne pepper, fennel, lime juice, white wine, olive oil, salt and pepper together to prepare a marinade for the fish.
Let the fish marinate for 1 to 2 hours.
Meanwhile to prepare the pomegranate salsa, combine the pomegranate arils, orange supreme, any juice squeezed from the orange membranes, lime juice, diced onion, cilantro, serrano peppers, cumin seeds, olive oil, salt and pepper.
Mix the salsa well and let it rest refrigerated until ready to use.
Heat the butter or oil over medium high heat in a large sauté pan, add the salmon fillets and cook until browned on each side and cooked, about 3-5 minutes per side depending on the thickness of the fillets.
Serve immediately with the pomegranate salsa on top or on the side.
Chocolate Almond Biscotti


Ingredients:
butter, margarine, sugar, eggs, flour, cocoa powder, baking powder, salt, white chocolate chips

Directions:
Pfeheat oven to 350°F.
In large mixer, beat butter and sugar untill well mixed.Add eggs and almond extract; beat untill smooth. In seperate bowl mix together  flour, cocoa, baking powder and salt; Blend butter and cocoa mixture together; mix untill smooth(dough will be very thick].  remove bowl from mixer and stir in almonds. Divide dough in half and with lightly floured hands shape each half into rectangular logs about 11'' long. place about 2'' apart from each other. Bake 30 min or untill logs are set, remove from oven and let cool for 15 minute  With a serated knife cut 3/4'' slices diagnally. return to cookie sheet, cut side down and continue baking for 8-9 min turn over and bake another 8-9 minute Remove from oven and allow to cool. melt semi-sweet chocolate and drizzle  over cookies repeat with white chocolate.
Grilled Corn, Avocado and Tomato Salad


Ingredients:
fresh corn, avocado, cherry tomatoes, red onion, olive oil, lime zest, fresh lime juice, cilantro, salt, pepper, brown sugar

Directions:
"Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix."
Sell Your Soul to the Devil Eggs
Category: appetizers-and-snacks
By evian257

There are two kinds of deviled eggs, sweet or savory; mine are the sweet variety. They always seem to be the first dish to disappear at any gathering I bring them to. My Grandma taught me this recipe forty years ago, and it's remained basically unchanged. If it ain't broke, don't fix it!

Ingredients:
12  eggs
4 tablespoons white sugar
¼ teaspoon salt
¼ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon white pepper
2 tablespoons yellow mustard
1 tablespoon mayonnaise
1 tablespoon creamy salad dressing (such as Miracle Whip®)
1 tablespoon cider vinegar
1 pinch paprika for garnish

Directions:
Place the eggs in a saucepan in a single layer with enough water to cover by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water. Peel once cold. Dry the eggs thoroughly with paper towels, and slice them in half lengthwise. Remove the yolks, and place in a bowl. Mash the yolks with a fork, and stir in the sugar, salt, onion powder, garlic powder, and white pepper. Add the mustard, mayonnaise, salad dressing, and vinegar, one at a time, stirring to incorporate each ingredient before adding the next. Mound a heaping teaspoonful of the yolk mixture into the cavity of each egg half, and sprinkle with paprika.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 24 deviled egg halves

Calories: 101.9
Fat: 6.3 g
Saturated fat: 1.7 g
Carbohydrates: 5 g
Sugars: 4.8 g
Dietary fiber: 0.1 g
Protein: 6.4 g
Cholesterol: 186.8 mg
Sodium: 164 mg
A Berry White Chocolate Muffin


Ingredients:
all-purpose flour, sugar, baking powder, salt, egg, unsalted butter, vanilla extract, mixed berries, white chocolate chips

Directions:
Preheat oven to 350 degrees.
In a large bowl, sift together the flour, sugar, baking powder, and salt.
In a medium bowl, beat together the egg, milk, butter, and vanilla.
Slowly pour the liquid mixture into the dry mixture, and mix, until just incorporated.
Fold in the berries and white chocolate chips, until just incorporated.
Evenly divide the batter into 12 muffin cases. Each case should be about ¾ full.
Evenly divide and sprinkle the almond slices on the muffin batter (I mix the almonds into the batter].
Bake for 30-35 minutes, until the tops are a light golden brown color. Remove from oven and allow to cool in the pan for 5 minutes. Transfer to a cooling rack to finish cooling.