xiaoxl/recipe_data huggingface dataset:
Beef & Cheese Enchiladas


Ingredients:
ground beef, onion, olive oil, flour, garlic powder, onion powder, dried oregano, chili powder, dried basil, ground cumin, dried coriander, black pepper, cayenne pepper, salt, tomatoes, chicken broth, water, corn tortillas, monterey jack cheese, cheddar cheese

Directions:
Brown ground beef with onion and garlic salt just until  pink is gone.Remove beef from skillet and set aside.
In the same skillet heat the oil. Add the next 11 ingredients and stir over heat until bubbly and spices have released their fragrance.
Stir in tomato puree, and stir till well blended. Stir in broth and water. Bring to a boil and lower heat.Taste and adjust seasoning. Leave to simmer until slightly thickened.
Preheat oven to 400*.
In a casserole dish spoon a couple of tablespoons of the sauce to coat bottom. Pick up one tortilla with tongs and dredge the tortilla through the sauce.
Leave the tortilla submerged just enough to soften but not fall apart.
Lay tortilla in the casserole and spoon 1/12 of the beef mixture &  1/12 of the Jack cheese. Roll the tortilla over the filling and lay seam side down in the casserole.
Repeat with the rest of the tortillas. Pour remaining sauce over all the enchiladas. Sprinkle the Cheddar over the top of the casserole.
Bake in 400* oven for 20 minute or until sauce is bubbling and cheese is melted.
Curry Beef Short Ribs With Horseradish Sauce


Ingredients:
short rib of beef, flour, salt, pepper, olive oil, onions, Worcestershire sauce, curry powder, molasses, maple syrup, gingerroot, water, sour cream, horseradish

Directions:
Preheat oven to 350°F.
Combine flour, salt and pepper.  Coat beef short ribs with flour mixture lightly.
Heat 2 T oil oil in a large saute pan over medium high heat and brown beef short ribs until nicely browned on all sides.  Do in batches.  Remove and set aside.
In a large baking pan with a cover or roaster with a cover or foil, combine onions, Worcestershire sauce, curry, molasses, water, and ginger.  Place beef short ribs in the mixture and cover snugly.  Bake 1 1/2 - 2 hours.
Remove from oven and let stand a few minutes.  In a small bowl, combine sour cream and horseradish.
Serve beef short ribs with a horseradish and sour cream sauce.
Itadakimasu!
Yummy Ranch Dressing


Ingredients:
buttermilk, mayonnaise, light sour cream, dried parsley flakes, pepper, lemon juice, vinegar, onion powder

Directions:
Mix all the ingredients in a blender or food processor., Chill.
Chipotle Fire Roasted Corn on the Cob


Ingredients:
chipotle chile in adobo, extra virgin olive oil, brown sugar

Directions:
Mix the first three ingredients
Place corn in heavy foil pour the mixture over corn.
Seal foil around corn tightly.
Grill over hot coals for 5 minutes, turning 2 times.
Remove from foil and put back on the hot grill for 3- 5 minutes, turning 2 times.
Spicy Coconut Shrimp Bisque
Category: soups-stews-and-chili
By Chef John

I loved how this shrimp bisque turned out, and I think you will as well. I hope you give it a try, and maybe tweak it with some different combinations of seafood and garnishes.

Ingredients:
2 tablespoons butter
1 pound large shrimp, shelled and deveined, shells reserved
2 ½ cups water
2 tablespoons butter
⅓ cup green onions, chopped
⅓ cup chopped celery
¼ cup diced fresh jalapeno pepper
¼ cup all-purpose flour
2 cups ready-to-serve creamy tomato soup
½ cup coconut milk
¼ teaspoon red curry paste, or to taste
1 dash fish sauce, or to taste
2 ounces rice crackers
1 tablespoon thinly sliced fresh basil

Directions:
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in shrimp shells; cook, stirring, until shells turn pink, 2 minutes. Pour in water and bring to a simmer; cook 20 minutes. Remove from heat and set aside. Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions, celery, and jalapeno; cook, stirring, until mixture is slightly softened, about 5 minutes. Reduce heat to medium low, stir in flour and cook 3 minutes. Pour tomato soup into onion mixture; stir to combine. Pour shrimp shell mixture through a mesh strainer into tomato soup mixture. Increase heat to medium-high and bring to a simmer. Stir coconut milk, red curry paste, and fish sauce into tomato soup mixture, bring to a simmer and cook for 15 minutes. Stir in shrimp, decrease to heat to low and simmer until shrimp are cooked through, 3 to 4 minutes. Ladle bisque into bowls, place a rice cracker in the middle, and top the cracker with sliced basil.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 290
Fat: 15.9 g
Saturated fat: 9.4 g
Carbohydrates: 19.5 g
Sugars: 6.9 g
Dietary fiber: 3 g
Protein: 16.3 g
Cholesterol: 136.8 mg
Sodium: 502.3 mg
Leftover Grilled Salmon Chowder
Category: soups-stews-and-chili
By gogreen3

So simple and delicious! My hubby and I love it! It's delicious and a great way to use up leftover salmon! To make this even easier, plan ahead and grill extra potatoes in foil while grilling the salmon. Then just toss the cooked potatoes in the same time as the salmon.

Ingredients:
5 small red potatoes, cut into bite-size pieces
2 tablespoons olive oil
1  onion, diced
2 stalks celery, thinly sliced
2 tablespoons all-purpose flour, or as needed
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups 2% milk
1  cooked salmon fillet, flaked
1 ¼ cups frozen peas
1 ¼ cups frozen corn
1 teaspoon dried dill weed
½ cup shredded reduced-fat Swiss cheese
½ cup shredded reduced-fat Cheddar cheese
1  green onion, finely chopped

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Heat olive oil in a large saucepan over medium-high heat; saute onion and celery in hot oil until tender, 5 to 7 minutes. Add flour, salt, and pepper to onion mixture and stir until well-combined. Slowly whisk milk into onion mixture; bring to a boil, stirring constantly. Reduce heat to medium and simmer until thickened, about 10 minutes. Add potatoes, flaked salmon, peas, corn, and dill; cook until heated through, about 10 minutes. Stir Swiss cheese and Cheddar cheese into chowder until cheese is melted and heated through, about 5 minutes. Ladle chowder into bowls and garnish with green onion.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 388.5
Fat: 13.1 g
Saturated fat: 4.2 g
Carbohydrates: 46.5 g
Sugars: 13.1 g
Dietary fiber: 5.2 g
Protein: 22.8 g
Cholesterol: 36.8 mg
Sodium: 416.7 mg
Human Eyeballs


Ingredients:
Jello gelatin, water, blueberries, unflavored gelatin, water

Directions:
Heat water in the microwave until it is boiling about 3 minutes.
Add  your choice of jello green or the blue stir until dissolved.
Pour enough green or blue jello in each cup of the egg carton to cover a berry (in step 5].
Place carton, with colored jello, in the refrigerator for 10 minutes of until the jello just starts to harden.
Push a blueberry into the center of each jello cup and return tray to the refrigerator for one hour.
Mean while make red jello as instructed on the box.(I like my jello firmer so I subtract 1/2 cup of water].
Pour into a 9x13 cake pan and refrigerate until firm.
When the blue or green jello is completely firm make the white layer.
Put 1/4 cup of lukewarm water in a mixing bowl, add unflavored gelatin, stir thoroughly.
Microwave the other 3/4 cup of water on high until it boils then stir in the unflavored gelatin mixture.
Next, stir in the whipped topping until it is fairly smooth.
Place the white mixture into the freezer for 10 minutes to cool.
When cooled to lukewarm pour into the egg carton up to the top of each cup.
Return carton to the refrigerator for three hours or over night.
To serve, cut red jello into squares and place on a serving tray.
Remove eyes from the egg carton using a knife and place eyes on top of red jello.
awesome spicy thai boneless pork loin


Ingredients:
soya sauce, lime juice, honey, ginger, garlic, crushed red pepper flakes

Directions:
Mix soya sauce, lime juice, honey, oil, ginger, garlic and chilies., blend well., put pork roast in a zip lock bag and add marinate., Refrigerate overnight and turn occasioally., 400 oven., grease a shallow roasting pan Roast pork uncovered for 15 mins., reduce to 350., Interior temperature should reach 170 f.
Mango Float


Ingredients:
graham crackers, mangoes, sweetened condensed milk

Directions:
Slice mangoes into thin wedges.
Combine sweetened condensed milk, nestle cream, and mango.
Layer the graham crackers in a square glass pan or other container.
Put on the crackers a layer of the filling of mangoes, cream, and condensed milk.
Repeat by putting layers of graham crackers, and filling until you've used it all.  It should be topped with graham crackers after the final layer.
Put it in the refrigerator to thicken and chill overnight.  You can also put this desert in the freezer and it tastes great as a frozen treat.
Gulab Jamun


Ingredients:
baking powder, flour, ghee, eggs, cardamom, sugar, water

Directions:
Beat eggs, cream of wheat and ghee well together.
Add milk and elachi and beat again.
Add flour and baking powder and mix to form soft jamun dough.
Leave in fridge overnight. Fry next day in deep oil over moderate heat until jamuns are a lovely dark, tan colour.
Dip in syrup. Sprinkle colour.
The Syrup:
Mix 1 ½ cups sugar in 1 cup water and when sugar is dissolved, put on stove and boil until syrup begins to form.
Beef Biryani


Ingredients:
sirloin beef, cumin powder, cardamom powder, ground cloves, cinnamon, ginger, garlic clove, onion, plain yogurt, water, cooked rice, green peas, saffron, cilantro

Directions:
In a plastic bag, mix flour, salt and pepper.  Add cubes of beef and shake until meat is well covered.
Saute beef with oil in a large pan.
Put meat in slow cooker.
Saute sliced onion in the pan until slightly colored.  Add crushed garlic and spices, and cook for 3 minutes.
Put in slow cooker, add yogurt and water and mix well.
Cook on LOW for 6 to 8 hours.
Add cooked rice, green peas and saffron.  Cook for 30 minutes.
Garnish with chopped cilantro and serve.
Elephant Walk Sweet Beef Stew (Khar Saiko Kroeung)


Ingredients:
top round beef, gingerroot, garlic cloves, shallot, water, sugar, fish sauce, salt, fresh ground pepper, chicken broth, tamarind juice, fresh cilantro stem, cucumber

Directions:
Put the beef in a medium bowl. Grind the ginger slices with a mortar and pestle, adding them a few at a time until you have extracted most of the juice, or use a mini-chop to make a wet paste. Squeeze the juice from the fibers (you should have 1 1/2 to 2 tablespoons] and stir it into the beef; discard the ginger solids. Let the beef marinate for at least 10 minutes.
Meanwhile, make the paste: Blend all the ingredients in a blender until smooth, 2 to 3 minutes.
Heat the oil in a large pot over medium-high heat. Add the paste and cook, stirring occasionally, until the flavors are released, about 2 minutes. Stir in the beef, sugar, fish sauce, soy sauce, salt, pepper and broth. Bring to a boil, reduce the heat to low and simmer, partially covered, until the liquid is reduced by half, about 40 minutes.
Add the coconut and tamarind juices and cook for another 20 minutes. If the sauce is too thin at this point, increase the heat and reduce further; the sauce should be fairly thick.
Garnish with cilantro sprigs and serve with cucumber slices and rice.
How to Make Cronuts, Part II
Category: bread
By Chef John

The fried cronuts have a crisp exterior and croissant-like texture. The first version is more like a donut and the second version is more like a deep-fried croissant. It's an adventurous, fun project for you to try soon.

Ingredients:
6 cups grapeseed oil for frying, or as needed
1 cup confectioners' sugar
1 ½ teaspoons milk, or as needed
½ teaspoon vanilla extract

Directions:
Once dough has been made, cut, and dough has risen (see How to Make Cronuts, Part I), continue on to fry and glaze your homemade cronuts. Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C). Carefully lift a cronut and gently drop into oil. Fry 2 at a time until golden brown, 1 1/2 to 2 minutes per side. Cronuts will puff up as they cook. Drain on racks over paper towels; let cool. Whisk confectioners' sugar, milk, and vanilla extract in a shallow bowl until glaze is smooth and slightly runny. Pick up a fried cronut and gently dip the top in glaze; return to rack and let stand until glaze has set, about 15 minutes. Alternate version: For higher-rising cronuts, roll out finished dough (see Part I) into an 8x12 inch rectangle. Fold dough in thirds and roll out into a rectangle about 3/4 inch thick. Cut out 6 cronuts and holes, using a 3-inch round cutter and a 1-inch small hole cutter. Line baking sheet with waxed paper and dust paper lightly with flour. Place cronuts and holes onto prepared baking sheet and let rise in a draft-free place until doubled, about 1 hour. Carefully pick up and gently drop cronuts, 2 at a time, into the preheated oil. Fry 1 1/2 to 2 minutes per side. The extra fold and making the dough thicker will result in taller cronuts than before. Let fried cronuts drain on racks. Dip tops of cronuts in glaze as described above, and let cool on racks to let glaze set up.

Prep time: 1 hr
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 14 cronuts
Eggs in Purgatory


Ingredients:
garlic, olive oil, tomatoes and green chilies, dried basil, dried oregano, crushed red pepper flakes, eggs, romano cheese, asiago cheese

Directions:
In a medium non-reactive skillet, saute the garlic in the oil over medium heat for about 2 minutes, or until lightly golden. Add the diced tomato, basil, oregano, salt and pepper and crushed chili flakes to taste. Simmer and cook for 15 minutes, or until the sauce gets thickened.
Break an egg into a small cup; make a well in the tomato sauce with a spoon and slide egg in well. Continue with remaining eggs and sprinkle with cheese. Cover and cook for about 3 minutes for soft-firm poached eggs or until eggs are done to your likeness.
Taco Nite


Ingredients:
lean ground beef, Rotel tomatoes & chilies, water

Directions:
Brown and drain ground beef., Add 1/3 cup water and seasoning pkg., Mix well and let simmer for approximately 3-5 minute., Add can of Rotel and stir well., Simmer for 5 minutes and serve.
Bbq Pork Steak


Ingredients:
boneless pork chops, olive oil, salt, hot paprika, sage, garlic

Directions:
Mix all the ingredients except pork steaks.
Rub spice mix all over the steaks.
Wrap tightly in plastic wrap and put in fridge overnight or 2 hours at room temperature.
Have the BBQ HOT and sear the chops for 2 minutes each side.
Turn BBQ down to medium and continue cooking apprx 6 minutes each side or until internal temperature reaches 160-170F.
Cappuccino Parfaits


Ingredients:
instant coffee, hot water, milk, pudding, ground cinnamon, Cool Whip

Directions:
Dissolve coffee in hot water in medium bowl., Add milk, pudding mix and cinnamon., Beat with whisk about one or two minutes., Let stand for at least five minutes or until thickened., Gently stir in whipped topping., Scoop 1/2 pudding mixture into 5-6 dishes., Sprinkle with crushed cookies., Spoon remaining pudding mixture over crushed cookies., If you want you can put spoon some more cool whip over the top.
Ribbon Pudding Pie


Ingredients:
milk, vanilla instant pudding mix, instant butterscotch pudding mix, instant chocolate pudding mix, graham cracker crust, pecans

Directions:
In a mixing bowl, beat 1 1/3 c.
milk and vanilla pudding mix on low speed for 2 minutes Pour into graham cracker crust In another bowl, beat 1 1/3 c.
milk and butterscotch pudding mix for 2 minutes Spoon evenly over the vanilla layer Beat chocolate pudding mix and remaining milk for 2 minutes Spread evenly over butterscotch layer Spread with whipped topping Sprinkle with pecans Refrigerate for at least 30 minutes.
British Beef and Ale Pie


Ingredients:
beef roast, flour, onions, garlic cloves, carrot, butter, mushrooms, ale, flour

Directions:
Mix flour and seasoning in a shallow bowl.
Coat beef on all sides (if roast is large, cut in 2 or 3 pieces so it fits in crock pot].  Toss out remaining flour mixture.
Brown the beef on all sides, remove.
Rough chop onions and garlic and add to the pan, heating until soft.
Place beef, carrots, onions/garlic, ale and beef stock in crock pot and cook on high for 6-8 hours until it falls apart easily.
Remove beef and vegetables from crock pot, reserving liquids. Pull beef into shreds, removing any fat or undesirable pieces.
Melt butter in a large saute pan, and cook the mushrooms.
Remove 3 cups of liquid from the crock pot and wisk in 1/4 cup flour until smooth.  Add to saute pan and cook until sauce thickens.  Add beefy mushroom soup.  Add beef and vegetables.  Maintain on low to keep warm.
Prepare puff pastry as directed on the package, baking until risen and golden.
Spoon beef mixture in individuals crocks/bowls and top with a single serving of puff pastry.
Braised Buffalo (Or Beef) Pot Roast


Ingredients:
olive oil, onion, carrots, celery, yukon gold potatoes, bay leaf, tomato paste, dry red wine, all-purpose flour, salt, ground pepper

Directions:
Preheat the oven to 300 degrees F.  In a Dutch oven, heat the oil over medium heat.  Add the roast and brown it evenly on all sides.
Add the onions, carrots, celery, bay leaf, salt and pepper.  Saute to lightly brown, about 1 minute.
Stir in the tomato paste, red wine and stock, cook over medium heat for 1 minute stirring the vegetables around the roast to deglaze the pan. Add the potatoes and stir to coat them with liquid.  Cover and cook in the oven for 2-2.5 hours.  Transfer the roast and vegetables with a slotted spoon to a serving platter.
Place the Dutch over over a burner on medium heat.  Add the flour to the drippings and whisk for several minutes until thickened.  Pour into a gravy boat and serve alongside the roast.
Green Salad With Asparagus and Peas


Ingredients:
lemon zest, lemon juice, canola oil, sugar, salt, fresh ground pepper, bibb lettuce, fresh asparagus, fresh peas, grape tomatoes, chives, avocado

Directions:
Combine lemon zest and juice, oil, sugar, salt and pepper in a large salad bowl.
Add lettuce, asparagus, peas, tomatoes, chives (or scallion greens], and avocado if using; toss to coat.
Shrimp de Jonghe I
Category: appetizers-and-snacks
By Jenne

Great shrimp appetizer that can be prepared ahead of time and refrigerated for later cooking. Terrific with garlic bread or fresh dinner rolls.

Ingredients:
1 ½ pounds shrimp, peeled and deveined
2 cups dry white wine
1 cup butter, melted
2 cloves garlic, minced
1 pinch ground cayenne pepper
½ teaspoon paprika
1 cup chopped fresh parsley
2 cups fresh bread crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 11x 7 inch casserole dish. Place shrimp evenly in the casserole dish. Pour wine over the shrimp. Mix together butter, garlic, cayenne pepper, paprika, parsley and bread crumbs. Sprinkle bread crumb mixture over the shrimp. Refrigerate now if desired. Bake in preheated oven for 20 minutes, or until shrimp are firm and topping is golden brown. Serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 864.2
Fat: 50.5 g
Saturated fat: 30.2 g
Carbohydrates: 43.9 g
Sugars: 4.5 g
Dietary fiber: 3.1 g
Protein: 36.2 g
Cholesterol: 381.3 mg
Sodium: 1035 mg
Super-Rich No-Bake Chocolate Peanut Butter Pie


Ingredients:
sweetened condensed milk, crunchy peanut butter, sugar-free instant chocolate fudge pudding mix, Cool Whip Topping, peanuts

Directions:
Combine sweetened condensed milk, peanut butter and pudding mix until smooth.
Fold in whipped topping.
Pour into pie crust.
Garnish with peanuts and chocolate shavings.
Refrigerate for at least two hours.  (Cook time is refrigeration time].
Note: If you use pudding mix with sugar, the pie will turn out grainy-the sugar doesn’t dissolve.
TIP: Use the top of the pie crust container as a cover for your pie.  Just remove the paper, give it a good wash and replace it UPSIDE-DOWN over the pie. Re-crimp the edges to hold the lid on.  It’s the perfect size and your lovely pie won't get squished!
Mississippi Caviar


Ingredients:
black-eyed peas, black beans, whole kernel corn, tomatoes, onion, green bell pepper, garlic, cilantro, lime, juice of, olive oil, red wine vinegar

Directions:
Combine first 11 ingredients (peas through Italian seasoning] in a large bowl. Stir well.
Combine dressing mix, oil and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours.
Serve with tortilla chips. Makes about 8 cups.
Maple Walnut Muffins


Ingredients:
walnuts, maple syrup, white flour, wheat flour, baking soda, salt, cinnamon, nutmeg, brown sugar, extra virgin olive oil, eggs, maple syrup, milk, nectarines

Directions:
Heat a dry skillet over med high heat. Combine walnuts and maple syrup in skillet and cook until the walnuts are carmelized. Chop and set aside.
In a medium bowl mix the white flour, wheat flour, soda, and salt, cinnamon, and nutmeg.
In a large bowl mix 3/4 cup brown sugar and oil. Add eggs one at a time until combined. Whisk in maple syrup and peach extract.
Add flour mixture and  milk to sugar mixture, alternating until combined.
Add 1 c chopped walnuts and nectarine.
Pour into a greased muffin pan and top with remaining 1/2 c walnuts.
Cook at 400 degrees for 9-10 minute.
Havana Cocktail


Ingredients:
light rum, lemon juice

Directions:
"Shake with ice and strain into a a glass. Top with a twist of lemon peel."
Ranch Egg Salad Croissant Sandwiches


Ingredients:
green onion, salt, fresh coarse ground black pepper, lettuce

Directions:
Cut each egg in half.
Remove yolk; place in large bowl.  Mash yolks with fork.
Stir in onions, salt, pepper and ranch dressing.
Chop egg whites; stir into yolk mixture.
To make each sandwich, top bottom half of 1 croissant with about 1/2 cup lettuce and 1/2 cup egg mixture.  Cover with top half of croissant.  Repeat for remaining sandwiches.
Cherry Cheesecake Balls
Category: desserts
By Shelley Chrapun

Soft cream cheese, maraschino cherries, and coconut are rolled in graham cracker crumbs for these easy, decadent cherry cheesecake balls. Keep refrigerated.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup white sugar
2 teaspoons butter, at room temperature
½ teaspoon vanilla extract
½ cup flaked coconut
8  maraschino cherries, chopped, or more to taste
½ cup graham cracker crumbs

Directions:
Beat cream cheese, sugar, butter, and vanilla extract together in a bowl using an electric mixer. Beat in coconut and cherries. Drop batter by teaspoonfuls into graham cracker crumbs and form into balls; roll again and place on wax paper-lined baking sheets. Refrigerate for 2 hours before serving.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 24 cheesecake balls

Calories: 69
Fat: 4.2 g
Saturated fat: 2.7 g
Carbohydrates: 7.2 g
Sugars: 5.3 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 11.2 mg
Sodium: 45 mg
Monterey Barbecued Skillet Chicken


Ingredients:
bacon, chicken breast halves, butter, barbecue sauce, green onions, tomatoes

Directions:
Cut bacon strips in half widthwise.
In a large skillet, cook bacon over medium heat until cooked, but not crisp.
Remove to paper towels to drain, and keep warm.
Drain drippings from skillet, and cook chicken in butter over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170 degrees.
Top each chicken breast with barbecue sauce , green onions, tomato, and 2 reserved bacon pieces.
Sprinkle with cheese.
Cover and cook for 5 minutes or until cheese is melted.
Candied Almonds


Ingredients:
water, white sugar, ground cinnamon

Directions:
Combine the water, sugar, and cinnamon in a cold saucepan and bring to a boil.
Add the almonds and stir thoroughly to coat. Lower to medium heat.
Cook and stir the mixture frequently until the liquid evaporates and leaves a syrup-like coating on the almonds. Don't leave pan unattended to avoid burning.
Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds. Allow to cool before serving.