xiaoxl/recipe_data huggingface dataset:
Roasted Chicken With Lemon, Garlic, and Thyme


Ingredients:
roasting chickens, unsalted butter, fresh thyme, garlic cloves, fresh lemon zest, lemon, onion, celery ribs, carrots, onion, low sodium chicken broth, all-purpose flour

Directions:
Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.
In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.
Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.
Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.
Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.
Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken.
Roasted Chicken Variations:
Honey-Glazed Chicken:
Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.
Soy-Ginger Chicken:
Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.
Apple Rice Pudding for a Rice Cooker


Ingredients:
apples, water, salt, raisins, nutmeg, sweetened condensed milk, butter, vanilla

Directions:
Put the rice, salt, 3 cups of boiling water, raisins, apples, and nutmeg. in the rice maker.
Tell the rice cooker to 'cook'.
When the rice cooker says it is done or switches to 'warm', stir in the condensed milk, vanilla, and butter.
Tell the rice cooker to 'cook' again.
When it switches to 'warm' again or says it is done cooking, evaluate.
If there is too much liquid in your rice pudding for your preference, you can tell the cooker to 'cook' again.
garnish with cinnamon.
Bread Pudding With Crumb Topping


Ingredients:
eggs, raisins, sugar, vanilla, ground cinnamon, fresh nutmeg, butter, all-purpose flour, light brown sugar

Directions:
Grease a 2 quart, oven safe dish or casserole.
Put dried bread cubes in dish and sprinkle with dried fruit.
Mix together eggs, cream, vanilla, cinnamon and nutmeg until well combined.
Pour egg mixture over top of bread cubes.
Allow to sit at least 30 minutes, but more time is better.
Mix crumb topping by cutting the butter into the flour and brown sugar.
Sprinkle topping over the pudding mixture and bake in an oven preheated to 350 degrees F.
Bake for 45 minutes to an hour.
Remove from oven when a skewer inserted near the center comes out clean, but there is still a little pudding on it. There will be carry over cooking, so keep that in mind.
Let cool to desired temperature. This is great warm or cold.
Eric's Best New York Style Cheesecake
Category: desserts
By EDO570

This New York Cheesecake rivals the best! It uses amaretto instead of lemon flavor and is VERY rich, and has no crust to compete with its decadent flavor. Serves 16 lucky people. Serve with fresh sliced fruit or berries and fresh whipped cream.

Ingredients:
4 (8 ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1 ½ cups sour cream
½ cup heavy whipping cream
1 ¾ cups white sugar
⅛ cup cornstarch
1 fluid ounce amaretto liqueur
1 teaspoon vanilla extract
5  eggs
1  egg yolks

Directions:
Bring all ingredients to room temperature. Place oven shelf in the center of oven and preheat to 375 degrees F (190 degrees C). Wrap the outside of a 9 inch springform pan with foil. Generously butter the inside of the pan. In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan. Pour mixture into prepared springform pan. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake).  Bake on the center rack of oven for 70 minutes. Turn oven off and allow to cool with oven door open for one hour.  Then remove cake from water bath and chill at least 3 hours before removing from springform pan.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 40 mins
Yields: 1 9-inch springform pan

Calories: 490.8
Fat: 40.1 g
Saturated fat: 24.7 g
Carbohydrates: 26.5 g
Sugars: 23 g
Protein: 7.3 g
Cholesterol: 182.7 mg
Sodium: 204.2 mg
Alouette Scampi Pizza


Ingredients:
cheese, shrimp, pesto sauce, pine nuts

Directions:
Pre-heat oven to 450°F.
Spread Alouette® Garlic & Herbs Spreadable Cheese on pizza crust to within 1” of edge.
Drain shrimp on a paper towel to remove excess moisture and artistically arrange shrimp on pizza.
Bake 8-10 minutes.
Remove from oven and dot with pesto sauce (a squeeze bottle works well].
Sprinkle with pine nuts.
Cut into 8 slices and serve immediately.
Two 4 oz. pkgs. of Alouette® Garlic & Herbs Spreadable Cheese may be used in place of one 6.5 oz. pkg.
Southern Pulled Pork


Ingredients:
paprika, brown sugar, chili powder, ground cumin, sugar, black pepper, salt, boneless pork shoulder, apple cider vinegar, white vinegar, sugar, red pepper flakes

Directions:
Combine all the spices to form a dry rub and press into all surfaces of the pork roast.
Grill over low heat or in oven preheated to 225 for two and half to three hours. It should be about 170 degrees in the center. Let stand for ten minutes after you remove it from the grill or oven.
Shred the pork into pieces with two forks.
Mix in plenty of the vinegar sauce.
Apple Raspberry Pie


Ingredients:
all-purpose flour, apple cider vinegar, salt, water, sugar, flour, sugar, cinnamon, raspberries, granny smith apples, lemon juice, nutmeg, clove

Directions:
Freeze the flour in a medium bowl for
one hour.
Refrigerate the lard for one hour then cut into cubes.
In small cup combine vinegar, salt and water.
Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour.
Roll rolling pin over the mixture until all of t pieces have been flattened and slightly incorporated.
Scrape into a bowl an mix with liquid.
Turn dough out onto a lightly floured surface.
With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches.
Fol to the center and roll out slightly to form an 8 inch square.
Roll and fol once more.
Wrap in parchment or waxed paper and refrigerate until needed.
Peel and cut and core apples into eighths.
Then dice crosswise into 1 1/2 chunks.
Toss apples with lemon juice.
Blend together 1/2 cup sugar with flour and spices.
Add apples and toss until evenly coated.
Add raspberries last toss lightly.
Cut 1/3 dough and reserve.
Roll remaining dough into a round 5 inches larger than dish.
Place and fit into dish and trim overhang to 1 inch.
Spoon in apples and dome evenly.
Roll out remaining shell, crimp.
Sprinkle remaining sugar onto crust.
Cut 5 slits in center of dough.
Bake 425 degrees for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool.
Slow Cooker Sweet and Sour Chicken Thighs
Category: main-dish
By fabeveryday

This family-friendly dinner is just as good as takeout but made really easily in your slow cooker. We like to serve it with rice.

Ingredients:
4 tablespoons cornstarch, divided
¼ teaspoon garlic powder
¼ teaspoon ground ginger
1 ½ pounds skinless, boneless chicken thighs, cubed
1 tablespoon vegetable oil
1 (20 ounce) can pineapple chunks in juice
½ cup chicken stock
¼ cup rice vinegar
¼ cup brown sugar
2 tablespoons ketchup
2 tablespoons soy sauce
1 medium red bell pepper, seeded and chopped
1  green onion, chopped

Directions:
Mix 2 tablespoons cornstarch, garlic powder, and ground ginger together in a small bowl. Toss chicken thighs in cornstarch mixture until they are evenly coated. Heat oil in a skillet over medium-high heat. Cook chicken in the skillet until browned on all sides, 3 minutes per side. Transfer to a plate and set aside. Drain juice from the can of pineapple chunks into a measuring cup. You should have approximately 3/4 cup to 1 cup of juice. Mix 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce together in a slow cooker. Add browned chicken pieces and stir to coat chicken with the sauce. Cook on Low for 3 1/2 hours. Whisk remaining 2 tablespoons cornstarch with remaining 1/4 cup pineapple juice. Stir cornstarch mixture into the slow cooker. Increase the slow cooker heat to High and add pineapple chunks and chopped red bell pepper. Cook on High until the sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with chopped green onion.

Prep time: 10 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 20 mins
Yields: 6 servings

Calories: 297.1
Fat: 9.9 g
Saturated fat: 2.5 g
Carbohydrates: 31.9 g
Sugars: 24.7 g
Dietary fiber: 1.3 g
Protein: 20.4 g
Cholesterol: 68.7 mg
Sodium: 428 mg
Chinese Black Bean Sauce, Moosewood Style


Ingredients:
dry sherry, red wine vinegar, fresh lime juice, garlic, fresh ginger, fish sauce, sugar, chili sauce, black beans, vegetable broth, cornstarch

Directions:
In a large skillet, heat the sherry, vinegar, lime juice. Add the garlic and ginger, and cook over medium high heat for 1 minute. Stir in the fish sauce, sugar, chili sauce, black beans, and vegetable  broth.
Bring the sauce to a boil: reduce the heat and simmer for 5 minutes. Whisk in the dissolved cornstarch, stirring constantly, until the sauce thickens slightly.
This can be made ahead and refirgerated for up to 1 week. Enjoy!
Figs and Toasted Almonds Brie
Category: appetizers-and-snacks
By Casandra Yaz

This has a been a hit every time I have served it. Is a great appetizer for the holidays or when figs are in season.

Ingredients:
½ cup brown sugar
2 tablespoons water
6  fresh figs, stemmed and quartered
1 (14 ounce) round 4 1/4-inch diameter round Brie cheese
½ cup toasted almonds
½ teaspoon vanilla extract

Directions:
Preheat oven to 325 degrees F (165 C). Heat brown sugar and water in a small saucepan over medium heat until sugar is completely dissolved. Add figs and vanilla, and cook until softened, about 10 minutes. Stir in almonds and vanilla. Place brie wheel in a baking dish, and pour fig mixture over the top. Bake in the preheated oven for 10 to 15 minutes, or until softened but not melted. Serve with water crackers.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 12 servings

Calories: 187
Fat: 12.3 g
Saturated fat: 6 g
Carbohydrates: 12.1 g
Sugars: 10.4 g
Dietary fiber: 1.4 g
Protein: 8.3 g
Cholesterol: 33.2 mg
Sodium: 210.7 mg
Portabella Mushroom Burgers from Reynolds Wrap®
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Grilled portabella mushrooms and provolone cheese are served on buns with a creamy mustard sauce.

Ingredients:
1 sheet Reynolds Wrap® Non-Stick Aluminum Foil
3 tablespoons butter, melted
2 cloves garlic, minced
6 large portabella mushrooms
6 slices provolone cheese
6  hamburger buns
1 cup light sour cream
2 tablespoons red wine vinegar
¼ cup Dijon mustard
2 teaspoons sugar
⅛ teaspoon cayenne pepper

Directions:
Preheat grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Aluminum Foil with a large fork; set aside. Combine butter and garlic. Baste mushroom caps with mixture. Place foil on grill grate with non-stick (dull) side facing up. Immediately place mushrooms on foil. Grill uncovered 6 to 8 minutes, turning once, until mushrooms are browned and tender. Place 1 slice of cheese on each mushroom during the last minute of grilling. Combine sour cream, vinegar, mustard, sugar and pepper in small microwave-safe bowl to make sauce. Microwave on HIGH power 30 seconds or until warm. Serve sauce over burgers in buns. Add lettuce and tomato, if desired.

Cook time: 6 mins
Total time: 6 mins
Yields: 6 servings

Calories: 325.3
Fat: 15.5 g
Saturated fat: 9 g
Carbohydrates: 31.7 g
Sugars: 5.5 g
Dietary fiber: 1.2 g
Protein: 13.7 g
Cholesterol: 41.4 mg
Sodium: 846.4 mg
Country Chicken Piccata


Ingredients:
milk, egg, all-purpose flour, salt, black pepper, butter, fresh garlic, fresh lemon juice, green onion, fresh mushrooms, lemon slice, fresh parsley

Directions:
in a small bowl combine milk and egg.
in another bowl combine, flour, crushed corn flakes, salt and black pepper.
flatten each chicken breast half to about 1/4" thickness by pounding between sheets of waxed paper.
dip chicken into milk and egg mixture, then into flour mixture, turning to coat.
in a 10" skillet melt 4 tablespoons of butter, add garlic and chicken, cook over medium heat, turning occasionally until golden brown (about 5 to 6 min].
place chicken on serving platter and keep warm.
add remaining 2 tablespoons butter to drippings in pan, stir until butter melts.
stir in lemon juice, add green onions and mushrooms, continue cooking stirring occasionally until heated through (about 2 to 4 min].
spoon sauce over chicken.
garnish with lemon slices and parsley.
Broccoli With Lemon Butter Sauce


Ingredients:
butter, margarine, white wine, garlic clove, cayenne pepper, salt, ground black pepper, broccoli floret

Directions:
In a large skillet, combine the butter, water, lemon juice, garlic, cayenne pepper, salt and pepper. Bring to a simmer over medium heat.
Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.
Ravioli Soup


Ingredients:
garlic cloves, green onion, vegetable broth, flat leaf parsley, parmesan cheese

Directions:
Heat broth with the garlic, green onion and parsley., Let simmer for about 5 minutes., Add the ravioli and simmer about 10 minutes., Serve warm with fresh grated parmesan cheese.
Jeff's "ultimate" Meatballs


Ingredients:
lean ground beef, shallots, garlic cloves, fresh basil, fresh oregano, dried oregano, sage, rosemary, fresh thyme, parsley, egg, mozzarella cheese, olive oil, tomato sauce

Directions:
Throw all the Meatball mix stuff into a bowl and mix it with your hands.  If you don’t like using your hands, get over it.
Cut the mozzarella cheese into small cubes.
Wrap some meatball mix around the cheese and form a ball (see why it’s in a hunk?].
Roll the balls in the seasoned breadcrumbs until coated.
Brown the meatballs in Olive Oil.
Toss them into an ovenproof dish with the tomato sauce.
Cover them with tin foil and bake at 350 for about 45 minutes.
Fish Tacos With Mango Salsa


Ingredients:
olive oil, ground cumin, garlic powder, mayonnaise, lime juice, carrots, cabbage, mango salsa

Directions:
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
Meanwhile, in a medium bowl stir together mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices and top with Mango Salsa.
Mango Salsa: In a medium bowl combine 3/4 cup chopped, peeled mango or peach; 1/2 medium red sweet pepper, seeded and finely chopped; 2 tablespoons thinly sliced green onion; 1/2 jalapeño chile pepper, seeded and finely chopped; 1-1/2 teaspoons olive oil; 1/4 teaspoon finely shredded lime peel; 1-1/2 teaspoons lime juice; 1-1/2 teaspoons vinegar; 1/4 teaspoon salt; and 1/8 teaspoon black pepper. Makes 1 cup.
Easy, Delicious & Low Carb Taco Soup


Ingredients:
ground beef, onion, garlic cloves, ground cumin, chili powder, cream cheese, rotel, beef broth, heavy cream, Splenda sugar substitute, avocado

Directions:
In a large pot or wok, brown ground beef.
Drain and return meat to pot.
Add onions, garlic and spices to drained beef and sauté until onions are translucent.
Add cream cheese, stirring until meat is coated.
Add Rotel, broth, cream, Splenda packet and simmer gently for 5-10 minutes or until flavors combine to your liking. (I like to let mine simmer a bit longer, which really allows the flavors to meld.].
Season with salt and pepper to taste.
Garnish with diced avocado.
Eggplant (Aubergine) Casserole


Ingredients:
eggplants, onion, olive oil, margarine, fresh ground pepper, cheddar cheese, milk, eggs

Directions:
Preheat oven to 180°C.
Heat oil in saucepan.
Sauté eggplant and onion until soft.
Remove saucepan from heat and stir through margarine until melted.
Add remainder of ingredients, and combine well.
Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.
Seared Scallops With Zucchini and Carrot Cakes


Ingredients:
sour cream, mascarpone cheese, heavy cream, lemon juice, lemon zest, dill, scallions, chives, zucchini, carrots, onions, sweet whole kernel corn, eggs, fresh dill, flour, butter, olive oil, scallops, yellow tomatoes

Directions:
For the cream, combine sour cream, heavy cream, lemon juice, lemon zest, dill, scallions, salt and pepper in a bowl and mix well.
For the zucchini carrot cakes, twist the zucchini and carrots in a dry kitchen towel to remove excess moisture.
Mix with the onion, corn, eggs and dill in a bowl. Whisk in the flour, salt and pepper. Let stand for 20-30 minutes.
Heat the butter in a saute pan. Add the zucchini mixture by 1/4 cupfuls and saute until golden brown on both sides. Keep warm.
For the scallops, pat scallops with paper towel to dry well. Sear in a hot skillet until golden brown on both sides. Season to taste.
To assemble, place one vegetable cake on each plate and top each with 1 scallop. Top with the dill cream and finely chopped tomatoes.
Pizzelles


Ingredients:
eggs, sugar, margarine, vanilla, all-purpose flour, baking powder

Directions:
Beat eggs and sugar together until thickened and pale.
Add the cooled melted margarine and vanilla or anise.
Sift in flour and baking powder and mix until smooth.
Place a heaping Tbspn.
of batter in center of mold, close lid, and cook for 30-60 seconds.
Remove Pizzelle carefully with a fork and lay on flat surface till cool.
These can also be removed when done and rolled immediately into a cone shape, then cooled and filled with sweetened ricotta or whip cream.
Saucy Crock Pot Pork Chops


Ingredients:
shortening, egg, all-purpose flour, onion, fresh white mushroom, white wine, milk

Directions:
Melt shortening in large skillet over med-high heat. Beat egg in one bowl. Mix flour and salt and pepper in another bowl.
Dip pork chops in egg mixture, coat in flour then transfer to hot skillet. Brown chops on both sides turning once.
Place chops into slow cooker. Arrange onions over chops. Sprinkle mushrooms over onions. Pour soup and milk over meat and veggies.
Cover and cook in crock pot on high for 4-5 hours, or on low for 8-10 hours.
Spinach, Blood Orange and Macadamia Nut Salad


Ingredients:
blood oranges, corn, garlic clove, Dijon mustard, sherry wine vinegar, hazelnut oil

Directions:
In a small dry skillet, toast macadamia nuts over medium heat until light golden brown and fragrent, about 2 to 3 minutes; remove from heat.
Peel and section oranges over bowl to catch juices.
Cut segments into 1/2-inch dice.
Reserve juice for dressing.
In large bowl, combine toasted nuts, orange, spinach and corn.
Make dressing:  In small bowl, combine garlic, mustard, salt and pepper to taste.
With fork, mash to smooth paste.
Add vinegar and whisk until smooth.
Whisk in oil in thin stream until dressing had thickened.
Whisk in reserved orange juice.
Correct seasoning, adding salt or orange juice to taste.
Just before serving, pour dressing over salad and toss until spinach is lightly coated.
Baked Paprika-Parmesan Chicken
Category: main-dish
By Renae

This easy recipe takes chicken breasts breaded with a Parmesan and paprika coating is baked until golden and crispy.  This unique combination of ingredients makes a fantastic dish that all your family will love.

Ingredients:
¼ cup all-purpose flour
½ cup grated Parmesan cheese
2 teaspoons paprika
½ teaspoon salt
½ teaspoon black pepper
1  egg, beaten
2 tablespoons milk
4  skinless, boneless chicken breast halves
¼ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Coat a shallow baking dish with nonstick cooking spray. Combine flour, parmesan, paprika, salt, and pepper in a bowl.  In a separate bowl, whisk together the egg and milk.  Dip the chicken in the egg, then dredge in the flour mixture.  Place in the baking dish, and pour the melted butter evenly over the chicken. Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 364.2
Fat: 17.9 g
Saturated fat: 10 g
Carbohydrates: 7.6 g
Sugars: 0.7 g
Dietary fiber: 0.7 g
Protein: 41.5 g
Cholesterol: 173.6 mg
Sodium: 644.3 mg
Honey Pecan Pancakes


Ingredients:
eggs, vanilla extract, cinnamon, honey, pecan pieces

Directions:
Mix it all together until a batter forms., Pour the batter onto a buttered or greased skillet., Cook over medium heat until both sides are golden brown., Top with honey, B grade maple syrup, or fresh berries and enjoy.
Sausage and Grits Casserole


Ingredients:
grits, breakfast sausage, onion, green chilies, butter, eggs, cheddar cheese, Tabasco sauce, sweet paprika, fresh parsley

Directions:
Preheat the oven to 325°F.
Cook the grits in 4 cups of salted water until done (follow package directions] Saute the sausage and onions, breaking the sausage into small pieces.
Drain the grease from the sausage and onions.
Add the chilies, butter, eggs, cheese and Tabasco to the cooked grits.
Combine the sausage and onions with the grits mixture.
Pour everything into a 9"x 13" casserole and garnish with the paprika and parsley.
The mixture can be refrigerated for up to two days before baking (bring to room temperature before baking to use the same bake time].
Bake at 325°F for one (1] hour.
This also freezes well.
Lemon Chicken With Basil


Ingredients:
lemon, rind of, garlic cloves, olive oil, fresh basil, boneless skinless chicken, onion, celery, button mushrooms, plain flour, dry white wine, lemon rind, lemon twist, basil sprig, cooked pasta

Directions:
In a bowl, mix together the lemon rind, lemon juice, garlic, 2 tsp of the oil, 2 tbls basil and salt and pepper.
Add the chicken and mix well.
Cover and chill for 1 hour.
Heat remaining oil in a large frying pan or wok and cook the onion for 3 minutes.
Remove the chicken from the marinade with a slotted spoon, reserving the marinade, and add chicken to the pan.
Cook until chicken is lightly browned.
Add celery and mushrooms and cook for 2 minutes.
Add the flour and cook for 1 minute, stirring.
Remove pan from heat and gradually add the stock, wine and marinade.
Bring to boil and cook, stirring, until the mixture thickens.
Cover and simmer gently for 15 minutes, stirring occasionally.
Stir in remaining basil.  Garnish and serve with freshly cooked linguine.