xiaoxl/recipe_data huggingface dataset:
Tiramisu Cheesecake
Category: desserts
By Marty Fries

Tiramisu-flavored cheesecake combines the flavors and richness of tiramisu and NY Cheesecake. Just before serving, grate some semisweet chocolate on the top.

Ingredients:
1 (12 ounce) package ladyfingers
¼ cup butter, melted
¼ cup coffee-flavored liqueur, divided
3 (8 ounce) packages cream cheese
1 (8 ounce) container mascarpone cheese
1 cup white sugar
2  eggs
¼ cup all-purpose flour
1 (1 ounce) square semisweet chocolate

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of the oven. Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8-inch springform pan. In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix slowly just until smooth. Pour batter over crust in the springform pan. Place pan on middle rack of oven. Bake until just set, 40 to 45 minutes. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling, about 30 minutes. Refrigerate for at least 3 hours, or overnight. Grate semisweet chocolate over the top right before serving.

Prep time: 30 mins
Cook time: 40 mins
Total time: 5 hrs
Yields: 1 8-inch cheesecake

Calories: 528
Fat: 36.2 g
Saturated fat: 21 g
Carbohydrates: 40.2 g
Sugars: 20 g
Dietary fiber: 0.5 g
Protein: 10.1 g
Cholesterol: 188 mg
Sodium: 256.4 mg
Grilled Zucchini and Mushrooms


Ingredients:
green zucchini, onion, olive oil, fresh parsley, chives

Directions:
Preheat your grill to med/high (400°F].
Place all of your sliced veggies into a large mixing bowl.
In a small bowl or measuring cup, whisk together: 1/4 cup olive oil and 3 Tbsp balsamic vinegar.
Drizzle your dressing over sliced veggies and toss/ mix to evenly coat all of your veggies. Sprinkle with salt & pepper to taste and let sit 10 minutes while your grill heats up.
Place all of your vegetables in a grilling basket and barbecue at 400°F for about 12 minutes or until veggies are tender and cooked through, tossing every few times to ensure even cooking and caramelizing.
Add more salt to taste. Remove from heat and serve right away and garnish with fresh parsley, chives, or even basil.
Strawberry Cream Cheese Icing


Ingredients:
cream cheese, unsalted butter, fresh strawberries, vanilla extract, confectioners' sugar, salt

Directions:
In a larger mixing bowl, beat together cream cheese and butter with an electric mixer for 2-3 minutes or until fluffy.
Add in diced strawberries and vanilla and continue mixing.
Add confectioners sugar little 1 cup at a time, continue mixing.
Add in salt and mix until you reach your desired texture.
Pecan Cinnamon Crust


Ingredients:
pecan halves, quick-cooking oats, whole wheat pastry flour, cinnamon, salt, canola oil, pure maple syrup

Directions:
Preheat oven to 350.
Lightly spray a 9 inch pie plate with non stick spray.
Toast pecans on cookie sheet for 7 - 10 mintues, or until the smell of nuts fills the kitchen.
Combine oats, flour, toasted pecans, cinnamon and salt in food processor or blender, and pulse until mixture becomes a coarse meal.
Pour in oil and maple syrup and pulse until wet and dry are just combined.
(I used a blender to pulse the dry, and then mixed in the oil and syrup by hand in a bowl so it wouldn't get stuck in the bottom of the blender].
Press the mixture into a prepared pie plate.  I like to use the bottom of a glass to press the crust down evenly on the bottom and sides.
Bake for 10 minutes, then set aside to cool.
Fill with your favorite pie filling: mine is PUMPKIN.
Bean and Veggie Burgers


Ingredients:
red kidney beans, rolled oats, fresh mushrooms, onion, carrot, red bell pepper, garlic clove, ketchup, salt, lettuce leaves, tomatoes

Directions:
In food processor bowl with metal blade, combine beans, oats, mushrooms, onion, carrot, bell pepper, garlic, ketchup and salt; process with on/off pulses until coarsely chopped. DO NOT PUREE.
Shape mixture into 4 patties, 1/2 inch thick.
Spray broiler pan with nonstick cooking spray.
Place patties on sprayed pan.
Broil 4 to 6 inches from heat for 10 to 12 minutes or until patties are thoroughly heated, turning once.
Place lettuce, tomato slices and patties on bottom halves of buns.
If desired, top with ketchup or mustard.
Cover with top halves of buns.
Easy Cabbage Roll Casserole
Category: main-dish
By Tracy

Forget trying to roll the cabbage rolls. I tried this once and realized that I didn't need to spend all that time making the rolls because they ended up looking the same on the plate anyways.

Ingredients:
1 tablespoon vegetable oil
1 ½ pounds ground beef
2  onions, chopped
1 cup water
1 (14 ounce) can tomato sauce
1 clove garlic, minced
1 teaspoon salt
1 pinch ground black pepper
½ cup white rice
4 cups shredded cabbage
8 slices bacon

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12-inch baking dish. Heat vegetable oil in a large skillet over medium-high heat; cook and stir ground beef until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in onions, water, tomato sauce, garlic, salt and black pepper; bring to a simmer. Add rice, cover, and cook for 10 minutes. Spread half the shredded cabbage in prepared baking dish; cover with half the beef mixture. Repeat layers. Arrange bacon over final layer of beef. Cover baking dish with aluminum foil. Bake in preheated oven until bacon is crisp and cabbage is tender, about 1 1/2 hours.

Prep time: 20 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs 5 mins
Yields: 8 servings

Calories: 301.7
Fat: 15.8 g
Saturated fat: 5.5 g
Carbohydrates: 19.6 g
Sugars: 5.5 g
Dietary fiber: 2.7 g
Protein: 20.2 g
Cholesterol: 61.7 mg
Sodium: 820.7 mg
Rhubarb Strawberry Apple Crisp


Ingredients:
rhubarb, apples, strawberries, white sugar, water, brown sugar, flour, oats, margarine, nutmeg, salt, cinnamon

Directions:
Peel and cup up apples.  Place in pot with 1/2 cup water.  Cook over medium heat until tender and all liquid has evaporated - about 20 minutes.
Wash and cut rhubarb into 1 inch lengths.  Wash and half strawberries.  Add rhubarb, strawberries and one cup of white sugar with the apples.  Turn into a glass casserole dish.
Blend brown sugar, flour, oats, margarine and spices together until crumbly.  Spread mixture over top of the fruit.  Bake at 350 degrees for 30 - 40 minutes.
Fresh Fava Bean Salad


Ingredients:
fava beans, red onion, garlic cloves, fresh cilantro, hot chili pepper, celery, red wine vinegar, cherry tomatoes, kosher salt, fresh ground black pepper

Directions:
1. Rinse Fava Beans and place in a large bowl, 2. Chop Onion, Garlic, Cilantro, Tomatoes, Chili, and Celery and place in bowl., 3. Add Salt, Black Pepper, Vinegar, Oil., 4. Mix and Serve.
Amy's Cilantro Cream Sauce
Category: appetizers-and-snacks
By AMYKINS

This cilantro cream sauce can be used as a dip, or as a sauce for fish or chicken. My husband eats it on everything he can consume!  Taste and add additional seasoning if necessary. tomatillo sauce is usually spicy, so be prepared!

Ingredients:
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
½ teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

Directions:
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 230.2
Fat: 20.5 g
Saturated fat: 12.8 g
Carbohydrates: 7.1 g
Sugars: 2.2 g
Dietary fiber: 0.7 g
Protein: 5 g
Cholesterol: 63.2 mg
Sodium: 867.7 mg
Farro Salad With Steamed Kale


Ingredients:
water, kale, scallions, garlic powder, sea salt, black pepper, lemon juice, olive oil

Directions:
1.  Wash the farro and boil in 3 cups of water for 30 minutes until soft.  Let cool.
2.  Tear kale from the stalks and into small pieces.  Place the kale on a steamer basket and steam in 1 cup of water for 10 minutes.
3. Microwave the peas for 2 minutes, or add them to the kale at about 5 minutes of steam time.
4. In a bowl combine the cooked farro, steamed kale, steamed peas and chopped scallion.
5. Combine the dressing ingredients in a bowl until well blended.
6. Add the dressing to the salad and mix.  Serve warmish or cold.
Carrot Soup


Ingredients:
carrots, tomato sauce, chili sauce, water, green onion, salt

Directions:
Stew the vegetables in vegetable stock until they are well cooked and almost all the liquid is gone.
Puree them to make a thick paste.
Now add the sauces and water and reheat until you get the desired consistency for the soup.
Add salt and check for taste.
Garnish with green onions and serve hot.
Poblano Chicken Cheese Soup
Category: soups-stews-and-chili
By BracksFour

Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.

Ingredients:
5  poblano peppers
2 cups chicken bone broth
1 (8 ounce) package cream cheese, softened
1 cup sharp Cheddar cheese, shredded
½ cup shredded Monterey Jack cheese
½ cup salsa verde
2 tablespoons butter
¼ cup chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 pound boiled boneless, skinless chicken breast, shredded
salt and ground black pepper to taste

Directions:
Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth. Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor. Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more. Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 356.2
Fat: 25.5 g
Saturated fat: 14.4 g
Carbohydrates: 6.1 g
Sugars: 2.3 g
Dietary fiber: 1.9 g
Protein: 25.3 g
Cholesterol: 108 mg
Sodium: 658.2 mg
Citrus Cranberry Sauce


Ingredients:
cranberries, mandarin oranges, granulated sugar, ground cinnamon

Directions:
Using a medium saucepan, combine all the ingredients, & cook over medium heat for about 20 minutes, or until cranberries burst & sauce thickens, stirring frequently.
Remove from heat, cover & chill.
Potatoes Pancakes


Ingredients:
potatoes, onion, flour, eggs, salt, pepper

Directions:
Dry potatoes with paper towels.
Combine all ingredients except for oil.
Warm oil (enough to cover bottom] in a large skillet.
Pour 1/4 cup of mixture for each pancake into oil, flatten slightly with spatula.
Cook until golden brown on both sides.
Larry's Teriyaki Marinade


Ingredients:
soy sauce, water, garlic cloves, onion, fresh ginger, sugar

Directions:
Combine all ingredients and pour over steak strips.
Marinate at least an hour or two - overnight is better!
Drain and broil or grill meat.
Note: You can also mix ingredients in a ziploc bag and marinate right in the bag.
Bacon Cheeseburgers With French Onion Dip


Ingredients:
bacon, colby-monterey jack cheese

Directions:
Shape ground chuck into 4 patties.
Cook burgers ALMOST to your preferred doneness on the BBQ grill, grill pan, under the broiler, in a pan, or on your george foreman grill.
Top with cheese, continue to cook until the cheese is slightly melted.
Assemble burgers, spreading top and bottom half of the buns with the french onion dip, and topping each burger with two slices of the bacon.
You may want to have a little extra french onion dip for dipping your burger, as it tends to slide if you put too much on the bun, and you'll want plenty!
For a super sinful & greasy meal, serve with fries or onion rings.  For a little healthier side dish, serve with a big salad with fresh tomatoes.
Winter Chicken


Ingredients:
chicken, salt, sugar, ground cinnamon, ground allspice, ground cloves, ground nutmeg

Directions:
Rinse chicken and pat dry.
In a small bowl combine salt, sugar and spices.
Coat chicken evenly with seasoning, sprinkling a little in cavity, and rubbing the rest into skin.
Wrap in plastic bag and refrigerate for up to 48 hours.
Heat oven to 500°F.
In a small roasting pan, place chicken breast side down on a rack.
After 15 minutes, reduce heat to 450 F, turn bird breast side up, and roast 15 minutes more.
Reduce heat to 425 F, baste chicken with released juices, and cook 30 minutes more, or until temperature at leg reads 160°F.
Remove chicken from oven, and let stand 15 minutes before carving.
Cinnamon Streusel Coffee Cake
Category: desserts
By patriciafulda

These cinnamon streusel coffee cakes are perfect for a potluck brunch.

Ingredients:
1 ½ cups packed light brown sugar
6 tablespoons all-purpose flour
6 teaspoons ground cinnamon
6 tablespoons unsalted butter, melted
1 ½ cups chopped pecans
3 cups sifted all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 ½ cups white sugar
½ cup solid vegetable shortening, at room temperature
2 large eggs
1 cup milk

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Combine brown sugar, flour, and cinnamon in a bowl; mix with an electric mixer until sugar clumps are broken up. Add melted butter; mix until thoroughly blended. Stir in pecans by hand. Set filling aside. Blend sifted flour, baking powder, and salt together in a large bowl. Combine sugar, shortening, and egg in a second large bowl; mix with an electric mixer until thoroughly combined. Add milk and mix on low speed. Stir in dry ingredients. Spread 1/4 of the batter into each of the prepared cakes pan and spread 1/4 of the streusel filling over each. Repeat once more, spreading layers evenly. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 2 9-inch round cakes

Calories: 431.6
Fat: 19.3 g
Saturated fat: 5.4 g
Carbohydrates: 62.3 g
Sugars: 40 g
Dietary fiber: 2.2 g
Protein: 5.1 g
Cholesterol: 35.9 mg
Sodium: 289.2 mg
Cousin Annie's Chick Pea and Chorizo Summer Salad


Ingredients:
olive oil, onion, garlic clove, red chili pepper, chorizo sausage, white wine vinegar, chickpeas, parsley, avocados, black olives

Directions:
Heat oil in skillet, cook onions and garlic until softened, not browned. Add chili pepper and chorizo and keep cooking until chorizo is slightly crisp.
Slip mixture in a bowl, add chick peas, roasted pepper, parsley, pepper, avocados, olives and vinegar. Season with salt and pepper.
Raspberry Chicken Salad


Ingredients:
chicken breasts, oranges, pink grapefruit, avocado, green onions, fresh red raspberries

Directions:
Rinse and trim chicken breast.  Grill or sauté and then slice into thin strips.  Add salt and pepper to taste. Let cool.
Rinse and dry mixed lettuces and place in a large bowl.  Lightly dress with the raspberry & walnut salad dressing and arrange lettuces on plates.
Arrange orange and grapefruit sections, avocado and onion slices, and chicken on top of lettuce.  Serve additional raspberry and walnut sauce on the side in a small bowl for guest to drizzle more on their salad, if desired.
Garnish with red raspberries, if desired.
Cheeseburger Potato Soup


Ingredients:
lean ground beef, evaporated milk, water, potatoes, butter, margarine, low-fat sour cream, salt, black pepper, onion powder, Season-All salt, garlic powder

Directions:
Brown the beef in a large pot then drain any excess grease.
Stir in the rest of the ingredients then simmer over medium-low heat for 20 minutes. (Stir occasionally while cooking].
Serve hot.
Slow Cooker Split Pea Sausage Soup
Category: soups-stews-and-chili
By Dorothy Ingersoll

This is a soup I have come up with myself that everyone in my house will eat.

Ingredients:
1 pound dried split peas
10 cups water
1 pound smoked sausage of your choice, sliced
5 cubes  chicken bouillon
1 ½ cups chopped carrot
1 cup chopped celery
2  potatoes, peeled and chopped
½ teaspoon garlic powder
½ teaspoon dried oregano
2  bay leaves
1  onion, chopped

Directions:
In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion. Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.

Prep time: 20 mins
Cook time: 5 hrs
Total time: 5 hrs 20 mins
Yields: 8 servings

Calories: 411.5
Fat: 13.1 g
Saturated fat: 4.6 g
Carbohydrates: 50.8 g
Sugars: 8.7 g
Dietary fiber: 16.8 g
Protein: 23.9 g
Cholesterol: 37.3 mg
Sodium: 1492.4 mg
Graham Streusel Coffee Cake


Ingredients:
graham crackers, brown sugar, butter, pecans, cinnamon, French vanilla instant pudding, eggs, water, powdered sugar, milk

Directions:
Streusal: Put your graham crackers in a Ziploc bag, close it and roll with rolling pin until crushed, put in large bowl.
Add other dry ingredients.
Melt butter pour over and mix thoroughly; set aside.
Cake: Beat together until thoroughly mixed.
Pour half into a greased 13 x 9 baking pan.
Sprinkle with half of the streusel mixture.
Carefully spread the remaining batter on top of the streusel and then top with remaining streusel.
If using an aluminum pan bake for 45 minutes at 350°.
If using a dark pan bake for 30-35 minutes at 350°.
I've tried this several different ways and it actually bakes better with less brown edges in the aluminum pan for a longer time.
Insert toothpick for final test.
This is the only coffee cake I've ever made that tastes as good the second day or freezes well and can be served when thawed. Of course you lose the smell that a hot coffee cake right out of the oven provides.
I usually drizzle icing on top made from powered sugar and milk.
Giant Crisp Chocolate Chip Cookies


Ingredients:
flour, baking soda, salt, butter, sugar, egg, vanilla

Directions:
Mix together the flour, baking soda and salt and set aside.
Cream the butter till fluffy.
Gradually beat in the sugar till light.
Beat in the egg and vanilla till blended and fluffy.
Stir in the flour mixture, chocolate bits and nuts and mix well.
Shape into 2-inch balls and place 3-inches apart on ungreased cookie sheet (6 on each].
Bake on middle rack of oven at 350° for 20-23 minutes or till golden and edges are lightly browned.
P. J. Browne's Pub Dip


Ingredients:
Philadelphia Cream Cheese, beer, Worcestershire sauce, bacon

Directions:
After softening cheese, blend all ingredients together. Will be a thick liquid consistency.
Set in refrigerator overnight, covered.
Serve with assorted crackers and vegetables.
Cranberry-Orange Muffins ( Diabetic Friendly)


Ingredients:
Splenda granular, cranberries, white flour, whole wheat flour, baking powder, salt, baking soda, walnuts, egg

Directions:
Combine cranberries and sugar while sifting dry ingredients together -- then add and stir into dry ingredients.
Combine egg, juice and oil and grated peel and add to dry ingredients until just moistened.
Pour batter into 12 muffin cups, lightly sprayed or into paper muffin liners (or a loaf pan].
Bake muffins at 375 degs for 25".
Bake loaf at 350 degs for 50".
Aunt Erma Lee's Smooth and Creamy Pimento Cheese
Category: appetizers-and-snacks
By BarbDwyer

This is a creamy spread that is cooked. My Aunt Erma Lee was a great cook. Feel free to adjust the sugar to your taste. This is a great spread for sandwiches with soup. Try spreading it on buns with hamburgers or sloppy joes for a new twist! Soars above store-bought! Can be kept under refrigeration for up to one week.

Ingredients:
1 (2 pound) loaf processed cheese food (such as Velveeta®), cut into 8 pieces
2 (7 ounce) jars pimento peppers, drained and chopped
¼ cup tarragon vinegar
¼ cup mayonnaise
¼ cup unsalted butter
¼ cup white sugar

Directions:
Combine cheese food, pimento peppers, tarragon vinegar, mayonnaise, butter, and sugar in a large saucepan or Dutch oven over low-heat; cook, stirring occasionally, until the cheese and butter are melted completely, about 20 minutes. Pour mixture into sealable containers and refrigerate at least 4 hours before serving.

Prep time: 5 mins
Cook time: 20 mins
Total time: 4 hrs 25 mins
Yields: 11 cups

Calories: 92.8
Fat: 7.3 g
Saturated fat: 3.9 g
Carbohydrates: 3.3 g
Sugars: 2.9 g
Dietary fiber: 0.2 g
Protein: 3.9 g
Cholesterol: 19.8 mg
Sodium: 276.8 mg
Curried Salmon Bake
Category: main-dish
By KCFOXY

Only three ingredients provide moist salmon fillets bursting with flavor! Wonderful garnished with basil leaves and served with Naan bread and steamed Jasmine rice. Also delicious substituting ahi (tuna), monkfish, or other firm white fish such as halibut, swordfish, or snapper.

Ingredients:
1 cup sour cream
1 teaspoon curry paste
4 (6 ounce) fillets salmon

Directions:
Preheat oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray. In a  bowl, mix the sour cream and curry paste. Spread the bottom of each salmon fillet with 1 tablespoon sour cream mixture, and arrange the fillets on the prepared baking sheet. Top fillets with remaining sour cream mixture. Bake 25 minutes in the preheated oven, or until the salmon flakes easily with a fork.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 393.8
Fat: 28.2 g
Saturated fat: 10.8 g
Carbohydrates: 2.6 g
Sugars: 0.2 g
Protein: 30.8 g
Cholesterol: 107.8 mg
Sodium: 134.4 mg
PayDay® Bars
Category: desserts
By lori john

Sinfully delicious bars that taste just like a PayDay® candy bar. The salty mixed with the sweet is heavenly! No baking in oven needed!

Ingredients:
cooking spray
1 (16 ounce) jar dry-roasted peanuts, divided
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) package peanut butter chips
3 tablespoons butter
3 cups miniature marshmallows

Directions:
Spray the bottom of a 9x13-inch baking dish with cooking spray. Spread 1/2 of the peanuts into the prepared baking dish. Cook and stir sweetened condensed milk, peanut butter chips, and butter in a saucepan over medium heat until melted, about 5 minutes. Add marshmallows and stir until smooth. Pour mixture over peanuts and top with remaining peanuts. Refrigerate until chilled, 1 to 2 hours. Cut into bars.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 35 bars

Calories: 186.1
Fat: 10.9 g
Saturated fat: 4.7 g
Carbohydrates: 16.8 g
Sugars: 12.9 g
Dietary fiber: 1 g
Protein: 5.8 g
Cholesterol: 6.4 mg
Sodium: 153.1 mg
Taco Bell Style Green Sauce


Ingredients:
onion, garlic cloves, cilantro, chicken broth

Directions:
Husk tomatillos and cut in half. Stem and half peppers.
Boil tomatillos and peppers in chicken broth for 10 minutes. Strain, reserving broth.
Combine tomatillos, peppers and remaining ingredients, except for the oil, in a blender and mix until almost smooth.
Heat oil in frying pan until very hot.
Carefully add the tomatillo mixture and cook for 5 minutes, stirring constantly until dark and thick. Add reserved broth to mixture and bring to a boil.
Reduce heat and cook until thickened, about 10 minutes, stirring occasionally. Chill.