xiaoxl/recipe_data huggingface dataset:
Pashka
Category: world-cuisine
By JACKIE_FETT

Pashka is a cheese cake-like dessert or breakfast food that is usually eaten with thick-crusted breads, but I like it plain, too. Though no cooking is needed, it does chill over night. My Bestemor has made this for me since I was a child and I have always loved it!

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container cottage cheese
1 (8 ounce) container sour cream
¼ cup butter, melted
1 cup white sugar
¼ teaspoon lemon extract
1 teaspoon vanilla extract
½ cup finely chopped blanched almonds
½ cup currants

Directions:
In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter. Gradually fold in sugar, lemon extract, vanilla extract, almonds and currants. Transfer the mixture to a shallow medium dish. Cover with a cloth, and chill in the refrigerator 8 hours, or overnight.

Prep time: 30 mins
Total time: 8 hrs 30 mins
Yields: 10 servings

Calories: 400.8
Fat: 28.8 g
Saturated fat: 16.6 g
Carbohydrates: 29.2 g
Sugars: 25.3 g
Dietary fiber: 1 g
Protein: 8.4 g
Cholesterol: 74.8 mg
Sodium: 269.3 mg
Curried Carrot Bisque


Ingredients:
olive oil, carrots, onion, vegetable broth, curry powder, brown rice, garlic cloves, chili powder, Italian parsley, bay leaves

Directions:
Add onion and carrots and olive oil in a medium saucepan and saute until soft, aproximately 10 - 15 minutes.
Next, add the remaining ingredients, bring to a boil, and simmer for 30 - 40 minutes.
Remove parsley and bay leaves.
Use immersion blender and puree until smooth. (You can also use a blender if you don't have an immersion blender.].
Additionally, you can run it thorough a strainer to make it more smooth.
Mediterranean Mayonnaise


Ingredients:
lemon juice, Dijon mustard, coarse salt, canola oil, canola oil, extra virgin olive oil, hot water, lemon juice, salt, rosemary

Directions:
Beat egg yolks on medium speed until slightly thickened.
Add lemon juice, mustard, salt; beat one minute.
Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate].
SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes].
Fold in water, lemon juice and salt.
Fold in rosemary or basil.
Serve at room temp; refrigerate leftovers for up to a week.
REPAIR TRICK:  If the mayo does "break" salvage the mixture by whisking a single (not married!] egg yolk in another bowl, then beat mayo into it a little at a time.
Golden Cinnamon Muffins


Ingredients:
flour, baking powder, cinnamon, instant butterscotch pudding mix, butter, brown sugar, egg, vanilla, milk, white sugar, cinnamon

Directions:
Preheat the oven to 375 degrees F.
Spray muffin tin (s] well with cooking spray or use paper muffin liners.
Mix the flour, baking powder, 1 teaspoon cinnamon, and dry butterscotch pudding mix.
Mix brown sugar, melted butter and vanilla until smooth.
Add egg and beat with a fork until smooth.
Add milk and stir until well combined.
Add the milk mixture to the dry one.
Mix with a fork until combined.
Do not overmix.
Fill muffin tins 3/4 full.
Mix white sugar with 1/4 teaspoon cinnamon.
Sprinkle about 1/4 teaspoon of cinnamon sugar mixture evenly on top of each muffin.
Bake at 375F for 20-25 minutes until done.
Home Fried Breakfast Potatoes


Ingredients:
russet potatoes, onion, yellow bell pepper, red bell pepper, margarine, extra virgin olive oil

Directions:
Wash & cube potatoes into medium size cubes, skin on or off.
Heat 10" skillet to medium heat, add margarine and olive oil.
Add potatoes and stir to coat with oil & margarine.
Add garlic salt and Benson's Supreme seasoning, stir to coat evenly. Cook over medium heat for about 10 minutes, stir frequently.
Reduce heat, add diced onions, red and yellow bell pepper, stir frequently.  Cook for about 5 more minutes, or until potatoes are cooked through.  Be careful not to overcook the onions and peppers.
Start this dish first and then get the bacon or sausage going next.  Start cooking the eggs just before the potatoes finish and everything will finish about the same time.
Pork Empanadas


Ingredients:
all-purpose flour, masa harina, baking powder, water, salt, cooked pork, milk

Directions:
In a large bowl or food processor combine flour, masa harina, baking and baking powder. Cut in lard and a slowly add in the water.
Knead dough on lightly floured surface until smooth. Shape into 12 balls and refrigerate for 20 minutes.
Preheat oven to 450°F Roll out each ball of dough into a 6 inch circle. Drop about 2 tablespoons of pork in the center of each circle.
Fold the circles and seal the dough using a fork or pastry tool. Brush with milk. Bake for about 20 minutes or untill golden brown.
Apple Carrot Nut Muffins


Ingredients:
flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, ground cloves, eggs, carrot, apple, walnuts

Directions:
Preheat oven to 400 degrees Fahrenheit., Mix ingredients together., Pour batter into greased or paper-lined muffin cups., Bake for 20 to 25 minutes.
Polish Cucumber and Sour Cream Salad


Ingredients:
cucumber, sour cream, sugar, lemon juice, salt, dill

Directions:
"combine the sour cream with sugar salt lemon juice and dill then mix in the cucumber and chill for about 20 minutes to an hour. Simple and delicious!"
Gyro Burgers


Ingredients:
ground beef, ground cumin, garlic powder, ground oregano, feta cheese, cucumber, tomatoes

Directions:
Heat a grill or grill pan to medium-high.
Meanwhile, in a large bowl, mix the beef, cumin, garlic powder, and oregano. Form the mixture into 1/2-inch-thick patties; they should be about the same diameter as your buns. Sprinkle the patties with salt and pepper.
Grill the patties, turning once, until browned and cooked through (to 165 Degrees F], about 8 minutes. During the last minute of cooking, grill the buns until toasted, about 30 seconds.
Spread the dip on the bottom buns, top with the burgers, and sprinkle with the cheese. Arrange the cucumber and tomato slices on top. Sandwich with the top buns.
Really Great Beef Short Ribs


Ingredients:
short rib of beef, paprika, chili powder, brown sugar, cumin, dry mustard, salt, onions, garlic cloves, barbecue sauce, beer, red wine, soy sauce, brown sugar, Worcestershire sauce, red wine vinegar, Dijon mustard, chipotle chile

Directions:
In a small bowl combine paprika, chili powder, brown sugar, cumin, dry mustard and salt.
Rub into ribs all over to coat well (I would use plastic gloves for this].
Cover and marinate in the fridge for a minimum of 8 hours or overnight.
Heat oil in large  Dutch oven or roasting pan.
Brown ribs well on all sides (this will probably take approximately 15-20 minutes].
Remove from pan; set aside in a bowl.
Discard all but a couple of tablespoons of fat from pot.
Add onions and garlic to pan.
Cook for 5 minutes or until translucent.
Add in 2-3 cups barbecue sauce, beer or wine, soy sauce, brown sugar, Worcestershire sauce, vinegar, Dijon mustard and chipotles (if using] mix to combine and bring to a boil.
Place the browned ribs in sauce.
Cover ribs tightly with heavy-duty foil (make a couple of holes in the foil to allow steam to escape] if your roaster has a lid, then just cover with the lid.
Bake ribs in a 325°F oven for about 2-1/2- 3 hours or until very tender.
Peanut Butter and Apple Burrito


Ingredients:
whole wheat tortillas, sweet apple, honey, peanut butter, Splenda sugar substitute, cinnamon

Directions:
Lay tortillas flat.
Spread peanut butter evenly between then tortillas, completely covering in a thin layer.
Drizzle the honey evenly between the tortillas on top of the peanut butter.
Put one layer of thin apple slices on top of the honey and peanut butter.
Sprinkle with cinnamon and Splenda, if desired.
Roll up and cut into bite-sized pieces or serve whole.
(Depends on who is eating this. As adults, we just bite in, but we cut it into smaller, more manageable pieces for my nephew].
Green Juice


Ingredients:
grapefruit, apple cider, fresh ginger, kale

Directions:
Place all ingredients into a blender in the order listed; secure lid.
Process on high until blended and smooth.
Find more healthy recipes at Sunkist.com.
Salsa Meatloaf (OAMC)


Ingredients:
ground beef, oatmeal, onion, Worcestershire sauce, egg, garlic, pepper, salsa, salsa, brown sugar, chili powder, ketchup

Directions:
Mix ingredients for loaf together and place in a loaf pan.
Bake at 350 degrees for 45 minutes or until almost done.
Top loaf with sauce and bake 10-15 minutes longer.
** for OAMC: complete steps 1 & 2 but bake until done. Defrost overnight, top with sauce and then bake at 350 degrees for 20 minutes or until sauce bubbles. OR bake from frozen for 1 hour at 350 degrees, top with sauce and then bake for 30 minutes or longer until sauce bubbles.**
Old Bay® Grilled Chicken Wings
Category: appetizers-and-snacks
By Soup Loving Nicole

These wings get a double shot of Old Bay® for maximum flavor results. Using cornstarch allows you to grill instead of deep-fry and still get that crisp exterior you crave in wings.

Ingredients:
2 pounds party chicken wings
2 tablespoons seafood seasoning (such as
®), divided
¼ cup cornstarch
4 tablespoons butter

Directions:
Place wings in a large bowl. Add 1 tablespoon seafood seasoning and massage into wings until evenly coated. Add cornstarch and toss to coat. Place wings on a baking sheet and let rest for 10 minutes while the grill is preheating. Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate. Place wings directly onto the grate of the preheated grill and cook over indirect heat for 10 minutes. Flip the wings and cook 10 minutes more over indirect heat. Transfer wings to a baking sheet to rest. Meanwhile, melt butter in a small saucepan over medium heat. Add remaining 1 tablespoon of seafood seasoning and cook until seasoning is incorporated into the butter, about 3 minutes. Place wings in a large bowl. Drizzle seasoned butter over the wings and toss to coat. Serve immediately.

Prep time: 5 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 258.7
Fat: 16.9 g
Saturated fat: 8.7 g
Carbohydrates: 8.3 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 17.5 g
Cholesterol: 78.2 mg
Sodium: 951.4 mg
Bring the Heat Chilled Summer Soup


Ingredients:
zucchini, celery ribs, red onion, bell peppers, garlic cloves, diced tomatoes, olive oil, seasoning salt, water

Directions:
In stockpot at medium high heat, combine all vegetables and drizzle with oil.
As vegetables being to warm, sprinkle with seasonings and stir to combine.
Bring to simmer, adding as much water as seems appropriate to keep vegetables from sticking (mixture should NOT be soup-y].
Let simmer for ~10 minutes.
Remove from heat and let mixture cool somewhat.
Process in small batches in food processor or blender to desired consistency-- I left mine a bit chunky since I liked seeing all the colors.
Let cool to room temperature to serve, or chill for 90+minutes.  Stir before serving.
Enjoy!
Note: Cooking time includes the chilling time; actual cooking time is under 30 minutes.
Healthy Walnut (Or Chocolate) Cranberry Oatmeal Chewy Cookies


Ingredients:
margarine, applesauce, brown sugar, vanilla extract, all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, rolled oats, walnuts, craisins

Directions:
In a dry saucepan on medium, toast the walnuts (if using] and oats together until browned and fragrant, stirring occasionally. Set aside.
In a large bowl, beat margarine(at room temp] and applesauce with brown sugar until light and fluffy (with electric beaters].
add egg whites, brown rice syrup, and vanilla and beat until smooth, about a minute.
In a smaller bowl, combine flours, cinnamon, baking soda, and salt.
Mix into creamed mixture. Stir in oats, walnuts (or chocolate chips], and craisins.
Chill dough for 30 minutes.
Drop dough on parchment paper-covered cookie sheet (dont flatten tops].
Bake at 330° F 12-15 minutes or until spread out and very lightly browned. They will be flat and the tops will have small bubble pockets, and though they may look soft and not done, they are! Allow cookies to cool slightly then place cookies on cooling rack. Use a very good spatchula or else they will be tricky to get off the pan without breaking!
Cookies will be quite delicate and slightly sticky (especially when hot], so when you store them, be sure their edges arn't touching eachother and use wax paper to line between the layers. ENJOY!
Perruso's Spaghetti and Meatballs


Ingredients:
tomato puree, dried oregano, dried basil, salt, black pepper, garlic, onion, lean ground beef, egg, dried parsley, fresh parsley, romano cheese

Directions:
Pour puree into large saucepan-at least 4 quarts.
Fill each can about one third uell of water-swish around and add water to puree.
Add oregano, basil, salt and pepper.
Mix well.
Turn on medium heat.
While sauce is cooking, uncovered, fry sausage links in a heavy skillet for 15 minutes.
When browned and partially cooked add to sauce.
Saute onion and garlic in a small amount of the sausage drippings.
Add to sauce.
Mix well.
To make meatballs combine the beef, egg, parsley and romano cheese with enough bread crumbs so that the mixture can be formed into balls and hold their shape.
This makes around 10 medium or 18ish small meatballs.
Fry meatballs in the sausage pan until browned on all sides.
Add to sauce.
Cook over low heat for 3-4 hours, stirring frequently.
Add a bit of water if the sauce becomes to thick.
Add more oregano, basil salt or pepper to taste.
Sicilian Broccoli


Ingredients:
frozen broccoli, extra virgin olive oil, red onion, garlic, salt, pepper, asiago cheese

Directions:
Fill medium saucepan half full of water and cover and bring to boil on high for the broccoli.
Stir broccoli into the boiling water and boil 3-4 minutes, stirring occasionally, or until desired tenderness; drain broccoli thoroughly.
Return saucepan to the stove; reduce heat to medium-high.
Place olive oil in pan and swirl to coat.
Add onions and garlic and cook 2-3 minutes to brown.
Stir in broccoli until coated with oil.
Cook 3-4 more minutes, stirring occasionally, until flavors are well blended.
Season with salt and pepper; sprinkle the cheese over the broccoli and serve.
Thai-Style Prawn (Shrimp) Stir-Fry


Ingredients:
olive oil, lemongrass, garlic cloves, ginger, red capsicum, green beans, carrots, water, basil, bean sprouts, lime wedge

Directions:
Heat 1 teaspoon of the oil in a large wok on high until the wok is hot and add the prawns and stir fry for 1 minute and then add the lemongrass, chilli, garlic and ginger and stir fry for 2 minutes or until the prawns just change colour and remove from the wok and set aside.
Heat remaining oil in the wok on medium high and add the onion, corn, broccolini, capsicum, green beans and carrot and then add the water and cook covered toss twice for 2 minutes or until the vegetables are just tender.
Return prawn mixture to the wok and toss to combine and heat through, remove wok from the heat and toss in the basil leaves and bean sprouts.
Divide mixture between shallow bowls to serve and accompany with the lime wedges.
Air-Fried Peruvian Chicken Drumsticks with Green Crema
Category: world-cuisine
By Allrecipes

These air-fried Peruvian-style chicken drumsticks are served with a spinach, lime, and cilantro "green crema" sauce, with some jalapeno to kick the heat up a notch.

Ingredients:
olive oil for brushing
2 cloves garlic, grated
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon dried oregano
¼ teaspoon ground black pepper
6 (4 ounce) chicken drumsticks
1 cup baby spinach leaves, stems removed
¾ cup sour cream
¼ cup cilantro leaves
2 tablespoons fresh lime juice
1 clove garlic, smashed
½  jalapeno pepper, seeded
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Brush an air fryer basket with olive oil. Combine garlic, honey, 1 tablespoon olive oil, salt, cumin, paprika, oregano, and pepper in a large bowl. Add drumsticks; toss to coat. Arrange drumsticks vertically in the prepared basket, leaning against the basket wall and one another. Cook in the air fryer at 400 degrees F (200 degrees C) until an instant-read thermometer inserted in the thickest part of the drumstick reads 175 degrees F (80 degrees C), 15 to 20 minutes. Rearrange drumsticks with kitchen tongs halfway through cooking for even cooking. Meanwhile, combine spinach, sour cream, cilantro, lime juice, garlic, jalapeno pepper, salt, and pepper in the bowl of a food processor; process until crema is smooth. Drizzle some crema sauce over drumsticks and serve with remaining crema.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 271
Fat: 17.7 g
Saturated fat: 6.5 g
Carbohydrates: 5.8 g
Sugars: 3.1 g
Dietary fiber: 0.5 g
Protein: 21.9 g
Cholesterol: 81.7 mg
Sodium: 574.1 mg
Parmesan Encrusted Fiesta Veggies


Ingredients:
green beans, corn, parmesan cheese, romano cheese, butter

Directions:
Preheat oven to 400ºF., Mix veggies in a casserole dish., Stir together topping ingredients and sprinkle over the top of the casserole., Bake for 15 minutes.
Wheat Berry Salad With Dried Apricots


Ingredients:
garbanzo beans, fresh snow pea, dried cranberries, green onion, walnut oil, lemon juice

Directions:
In a medium bowl combine wheat berries, 3 cups water, and 1/8 teaspoon salt; cover and refrigerate overnight.  Transfer to medium saucepan; bring to boiling.  Reduce heat; simmer, covered, 45 to 60 minutes or until tender.  Drain; cool 1 hour.
In large bowl, combine drained wheat berries, garbanzo beans, snow peas, apricots, cranberries and green onions.
In bowl, whisk together oil, lemon juice, and 1/2 teaspoon each salt and pepper.  Pour over wheat berry mixture; stir to coat.  Serve at once or cover and refrigerate up to 24 hours.
Chicken and Bacon BBQ 3000 Poppers / Penzeys


Ingredients:
boneless skinless chicken breasts, bacon, brown sugar

Directions:
Preheat oven to 350°F.
Spray cooking spray on a flat, non-stick roasting rack and place that on a roasting or broiling pan lined with aluminum foil. Set aside.
Cut the chicken breasts into 1-inch cubes.
Cut each bacon slice into thirds.  It's easier to do when you leave the pound of bacon intact rather than separating the slices.
Wrap a piece of bacon around each chicken cube and secure with a wooden toothpick.
Combine the BBQ seasoning with the brown sugar.
Drop each meat skewer into the mixture and toss gently with your fingers until completely coated.
Arrange the poppers on the rack and bake at 350F for 30-35 minutes, until the bacon is crisp and the topping browned.
NOMS!
Bacon Water Chestnut Appetizers


Ingredients:
water chestnuts, bacon, mayonnaise, light brown sugar, chili sauce

Directions:
Preheat oven to 350 degrees F.
Wrap each water chestnut with a piece of bacon.
Place the rolls seamside down in a baking dish.
Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through.
Drain off the grease.
In a small bowl, stir together the mayonnaise, brown sugar, and chili sauce.
Pour over the bacon-chestnut rolls.
Return to the oven and bake for another 30 minutes.
Oatmeal Honey Bread--(Bread Machine)


Ingredients:
water, honey, salt, bread flour, oats, dry buttermilk, water, honey, salt, bread flour, oats, dry buttermilk

Directions:
Add ingredients according to the manufacturers instructions.
When it begins to knead, watch and see that is the proper consistency; if it need more water, add a tad of it slowly and if it needs more flour, do the same slowly till you get what you want.
Cool on rack.
Magic Mango Bread
Category: bread
By SACKPAC

I never particularly cared for mangos until I tried this recipe. This recipe came from a friend in Hawaii and is the only bread I now make.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ cup butter, softened
½ cup vegetable oil
1 ½ cups white sugar
3  eggs
1 teaspoon vanilla extract
3 cups peeled, seeded and chopped mango
½ cup raisins
½ cup chopped walnuts
½ cup shredded coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, sift together flour, baking soda, salt and cinnamon. In a large bowl, beat together the butter, oil and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.  Blend this mixture into the flour mixture; just to combine. Fold in the mango, raisins, walnuts and coconut; mixing just enough to evenly combine. Let stand for 20 minutes then bake in preheated oven for 50 to 60 minutes or until a toothpick inserted into center of the loaf comes out clean.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 2 - 9x5 inch loaves

Calories: 264.4
Fat: 14.5 g
Saturated fat: 5.6 g
Carbohydrates: 32.3 g
Sugars: 19 g
Dietary fiber: 1.6 g
Protein: 3.1 g
Cholesterol: 40.1 mg
Sodium: 229.2 mg
Coconut Cheesecake


Ingredients:
graham cracker crumbs, dark brown sugar, butter, vanilla, coconut flakes, cream cheese, cream of coconut, sour cream, eggs, vanilla extract, cornstarch, sugar, coconut flakes, coconut, cream of coconut

Directions:
Grease a 9 inch spring form pan and set aside.
Preheat oven to 325.
For crust:  Mix the graham cracker crumbs, sugar, melted butter, minced coconut, and vanilla.  Stir very well, until all incorporated.  Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
Cheesecake:  Start beating the cream cheese and sugar with a mixer until smooth.  Add the vanilla extract, sour cream, and cream of coconut.  Mix until combined.  Add the eggs, one at a time, beating after each addition.  Add the corn starch and coconut flakes.  Make sure that all ingredients are well combined.
For topping, combine the coconut flakes (not minced] and cream of coconut.  Mix well and set aside.
Pour the cheesecake batter into the pan with crust.  Bake for 40 minutes.
Take the cheesecake out and spread the topping evenly over the top.
Bake for another 5 to 7 minutes.
Cheesecake Shot


Ingredients:
"irish cream"

Directions:
"Mix bailey's and pineapple juice in a tin shaker. DO NOT shake! Stir lightly. Pour grenadine in bottom of glass and fill rest with mixture. Shoot and Enjoy!"
lemon barley pilaf


Ingredients:
butter, onion, pearl barley, bay leaf, carrot, red bell pepper, lemon, zest of, salt

Directions:
melt butter in a saucepan over medium heat., add onion, salt, pepper, saute about 5 minutes., add barley and stir until well coated., add chicken stock and bay leaf, bring to boil, cover, lower heat to simmer., cook about 25 minutes until barley is tender., add carrot and pepper, cover and cook about 6 minutes more., remove from heat, stir, cover and let it stand for 10 minutes., stir in lemon zest, salt, pepper to taste.
Cookies N Cream Dream Cake


Ingredients:
sour cream, milk, sugar, eggs, vanilla extract, shortening, cream cheese, powdered sugar, vanilla, milk

Directions:
Preheat oven 350 degrees.  Grease and flour 2 - 9 inch cake pans.
In a large bowl, mix Cake mix, sour cream, vegetable oil, milk, sugar, eggs, and vanilla ext.  Mix well w/ electric mixer for 3-5 minutes or until well blended.
Add and fold crushed oreo cookies in batter.
Pour batter in prepared pans.  Cook for 27-35 minutes or do toothpick test.
Allow cake to cool for 10 minutes before removing from pan.  Prepare frosting while allowing cake to cool completely.  Frost cake only when it has cooled completely.
FROSTING:  Cream shortening and cream cheese.  Add 3 cups powdered sugar, vanilla, and milk.  Mix till creamy. Add more powdered sugar if needed to get desired consistency. Stir and fold in crushed oreo cookies.
Chipotle Roasted Almonds


Ingredients:
sugar, coarse salt

Directions:
Preparation:.
Stir together ground chipotle , sugar and salt in a small bowl, and set aside.  Heat almonds and almond oil in a large skillet on medium-high heat, stirring and shaking the pan occasionally, until the almond skins are popping and almonds are fragrant.  Turn down heat to medium-low and stir in chipotle mixture; heat and shake skillet for about 30 seconds, to release chipotle's oils.  Move to a bowl and let cool just slightly before serving warm.