xiaoxl/recipe_data huggingface dataset:
Delicious Deep Fried Pickles
Category: appetizers-and-snacks
By Deandra Busch

I have made these for a few years now, and have converted many people into huge fans using this recipe! Great as an appy for those willing to try new things! (It is slightly messy!) Serve with ranch dip or dip of your choice.

Ingredients:
2 cups vegetable oil for frying
3 cups Italian-seasoned bread crumbs
1 teaspoon garlic powder
½ teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper  (Optional)
1  egg
1 cup milk
4  dill pickles, quartered lengthwise

Directions:
Combine bread crumbs, garlic powder, salt, pepper, and cayenne pepper in a bowl; set aside. Whisk egg and milk together in a separate bowl. Dip dill pickle spears into the egg mixture, then into the bread crumb mixture until well-coated. Dip the pickles in the egg and bread crumb mixtures a second time so each spear is double coated. Arrange pickles in a single layer on a baking sheet. Place the baking sheet in the freezer until the breading is set, about 30 minutes. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the pickles in the preheated oil until light golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate.

Prep time: 15 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 4 servings

Calories: 504.2
Fat: 18.4 g
Saturated fat: 3.8 g
Carbohydrates: 68.2 g
Sugars: 9.1 g
Dietary fiber: 5.5 g
Protein: 16.7 g
Cholesterol: 46.7 mg
Sodium: 2748 mg
Garlic Grilled Chicken


Ingredients:
boneless skinless chicken breast halves, lime juice, garlic cloves, ground cumin, dried oregano, salt

Directions:
Place each chicken breast between 2 pieces of plastic wrap.
Flatten chicken to 1/4-inch thickness, using a meat mallet; cut into 1-inch pieces.
Place in a shallow container.
Combine next 7 ingredients, mixing well.
Pour over chicken;cover and chill 1-2 hours.
Thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade.
Serve with picante sauce.
Mom's Oyster Stew
Category: soups-stews-and-chili
By Kathi Harrison Smith

Oyster stew is whipped up in a matter of minutes. The fresher the oysters, the better the flavor. A fresh tasty, savory version that's sure to please.

Ingredients:
3 tablespoons butter
1 clove garlic, sliced
½ teaspoon salt
⅛ teaspoon ground white pepper
1 cup milk
½ cup half-and-half cream
1 pint fresh shucked oysters
2 tablespoons chopped fresh parsley  (Optional)
1 pinch cayenne pepper  (Optional)
¼ cup sherry wine, or to taste  (Optional)

Directions:
Melt the butter in a saucepan over medium heat. Add the garlic, salt and pepper; cook and stir until fragrant, about 5 minutes. Stir in the milk and half-and-half, and transfer to the top of a double boiler. If you do not have one, set the pan of soup over a pan of simmering water. When the milk is hot, add the oysters and heat just until the oysters are opaque. Do not allow to boil. Season with fresh parsley, cayenne pepper and sherry. Go easy on the sherry until you are sure you like it in the stew.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 315.9
Fat: 18.8 g
Saturated fat: 10.1 g
Carbohydrates: 15.7 g
Sugars: 3 g
Dietary fiber: 0.1 g
Protein: 18.9 g
Cholesterol: 156.5 mg
Sodium: 952.6 mg
Cha Cha Bowl


Ingredients:
zucchini, carrot, pineapple, yellow onion, cilantro, garlic, ground black pepper, olive oil, sugar, salt, black beans, water, garlic, salt, medium grain rice, hot water, salt, arbol chiles, ancho chilies, chipotle chiles, white vinegar, water, black pepper, sugar, yellow onion, cloves, cinnamon stick, salt, garlic cloves, oregano leaves, ground cumin

Directions:
Pineapple and Zucchini Salsa:
Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving.
Black Beans:
Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add garlic and salt, to taste.
White Rice:
Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and let stand for 20 minutes. Fluff just before serving.
Al Pastor Adobo Marinade:
Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and puree until smooth. Cover pork tenderloin in marinade for 30 minutes.
Preheat a grill.
Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes.
To serve:
In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.
Banana Nut Cake


Ingredients:
granulated sugar, margarine, bananas, eggs, vanilla, cake flour, salt, baking soda, baking powder, cinnamon, raisins, walnuts

Directions:
Preheat oven to 350 degrees Farenheit.
Cream sugar and margarine.
Add bananas and eggs.
Soak dried raisins in luke warm water to soften for 2 minute.
Sift cake flour, salt, baking powder and baking soda 3 times.
Blend flour mixture into banana mixture, do not overmix.
Add vanilla, cinnamon and raisins.
Turn batter into greased loaf pans.
Bake for 35 minutes, or until toothpick inserted in center of loaf comes out clean.
Take out of oven immediately to cool on wire rack.
Western Potato Rounds


Ingredients:
potatoes, colby, monterey jack cheese, scallion, barbecue sauce

Directions:
preheat oven to 450F.
Cut Potatoes into 1/4 inch thick slices. Generously spray both sides of Potato Rounds with Butter spray. Place on baking stone or cookie sheet and bake 20 minutes or until lightly browned; remove from oven.
Combine cheese, bacon, & Scallions. Brush each Potato Round with BBQ sauce, sprinkle with cheese mixture, and return to oven. Bake 3-5 minutes or until cheese is melted.
YUM!
Easy Herb Rice
Category: side-dish
By tina122372

This is an easy staple to add to a variety of different meals, added to a stir-fry, or just have a few veggies thrown in. Save money by buying rice in bulk and adding your own seasonings rather than buying it boxed and pre-mixed. The required ingredients are shown in the photo.

Ingredients:
2 cups water
1 teaspoon instant beef bouillon granules
2 teaspoons dried minced onion
½ teaspoon dried thyme
½ teaspoon dried marjoram
¼ teaspoon dried rosemary
1 cup white rice

Directions:
Mix water, beef bouillon, onion, thyme, marjoram, and rosemary together in a saucepan; bring to a boil. Add rice, reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 173.3
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 37.8 g
Sugars: 0.4 g
Dietary fiber: 0.8 g
Protein: 3.5 g
Cholesterol: 0.1 mg
Sodium: 116.6 mg
"Simon-Safe" Sugar Cookies


Ingredients:
shortening, water, vanilla extract, granulated sugar, gelatin, tapioca starch, baking soda

Directions:
Blend/cream first three ingredients (shortening, water, vanilla] together.
In a separate bowl, mix the remaining (dry] ingredients well.
Add dry mix to wet ingredients and mix well.  Dough will look crumbly, but will easily clump together when squeezed or rolled.
Preheat the oven to 350°F.
Form cookies by hand, or roll out on parchment paper about 1/2" thick and cut with cookie cutters.
Dough freezes well, so you could bake half now and freeze half to have fresh-baked cookies without the fuss later.  :].
Line cookie sheet with parchment paper.  Place cookies about 1/2" apart on sheet.
Bake at 350°F for 12-15 minutes (depending on how soft-baked you want them].
When using a 1 tsp size scoop and hand-forming the cookies, this recipe makes about 9-dozen bite size cookies.  ( --  depending on how much taste-testing you and your helpers do -- ].
Also, if you roll the cookie dough in cinnamon sugar, this dough makes *fabulous* snickerdoodles.
Baked Alaska-Ettes


Ingredients:
flour, sugar, baking powder, salt, egg, vanilla, ice cream, marshmallows

Directions:
Preheat oven to 375F and grease muffin pan.
Sift dry ingredients together.
Beat the egg and cream together; add vanilla.
Pour into the dry ingredients, beating thoroughly.
Bake until cakes test done (approximately 20 minutes] and remove to a cooling rack.
When cupcakes are cold, hollow out center and fill with ice cream; level off with the back of spoon and completely blanket the top with halves of marshmallows.
Preheat broiler.
Place cake under hot broiler for 30 seconds, or until marshmallows are puffed and brown.
Serve at once.
Beef Bowl (Gyudon)
Category: world-cuisine
By Kurumi

Gyudon is one of the most popular rice bowl dishes in Japan. Shall we cook Gyudon tonight?

Ingredients:
4 cups cooked rice
6 tablespoons mirin (Japanese sweet wine)
3 tablespoons soy sauce
2 tablespoons sake
1  onion, cut into wedges
10 ounces beef, thinly sliced
4  eggs
1 teaspoon pickled ginger (beni shoga), or to taste  (Optional)

Directions:
Divide rice evenly between 4 donburi bowls. Bring mirin, soy sauce, and sake to a boil in a pot over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in beef; simmer until no longer pink and cooked through, about 5 minutes. Spoon beef and onion over rice using a slotted spoon. Place eggs in the pot; bring to a boil. Cook until soft boiled, 5 to 7 minutes. Peel; add to bowls. Garnish with pickled ginger.

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

Calories: 448.2
Fat: 9.5 g
Saturated fat: 3.2 g
Carbohydrates: 56.1 g
Sugars: 9.4 g
Dietary fiber: 1.2 g
Protein: 24.7 g
Cholesterol: 223.4 mg
Sodium: 786.2 mg
Puerto Rican Beef Stew
Category: soups-stews-and-chili
By Michelle Molina

A slow cooked beef stew called "carne guisada" is full of Puerto Rican flavor.

Ingredients:
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds beef stew meat, cubed
1 tablespoon olive oil, or more as needed
½ tablespoon white sugar
1 pound baby carrots
3 medium potatoes, cut into chunks
2 cups water
½ cup tomato sauce
¼ cup red cooking wine
8  Manzanilla olives
2 tablespoons sofrito
1 (1.41 ounce) package sazon seasoning with achiote (such as Goya®)
½ tablespoon adobo seasoning
½ tablespoon soy sauce
½ tablespoon Worcestershire sauce

Directions:
Mix flour, salt, and pepper together in a freezer-size plastic bag. Add beef and shake, coating evenly. Heat enough olive oil to cover the bottom of a large skillet over medium-low heat. Stir in sugar and cook until it turns golden, about 5 minutes. Add meat and cook until browned on all sides, 5 to 7 minutes. Transfer browned beef to the bottom of a slow cooker. Stir carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazon, adobo seasoning, soy sauce, and Worcestershire sauce into the slow cooker. Cover and cook until meat is no longer pink and vegetables are tender, on High 4 to 6 hours, or Low for 8 to 10 hours.

Prep time: 15 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 25 mins
Yields: 8 servings

Calories: 354.9
Fat: 18.4 g
Saturated fat: 6.4 g
Carbohydrates: 24.8 g
Sugars: 4.9 g
Dietary fiber: 4 g
Protein: 21.7 g
Cholesterol: 62.6 mg
Sodium: 1318.3 mg
Cuban-Style Yuca
Category: side-dish
By Cocina JNOTS

Made with yuca, or cassava, a Latin American root vegetable similar to potatoes, this simple dish is the way my granny used to make it.

Ingredients:
2 pounds yuca, peeled and sliced lengthwise
½ teaspoon salt
¼ cup olive oil
½  onion, diced
4 cloves garlic, minced
½ teaspoon fresh lemon juice

Directions:
Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate. Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yuca, and serve immediately.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 268.3
Fat: 9 g
Saturated fat: 1.3 g
Carbohydrates: 43.4 g
Sugars: 2.6 g
Dietary fiber: 2.1 g
Protein: 5.7 g
Sodium: 204 mg
Easy Garlic Broiled Chicken
Category: meat-and-poultry
By AVASEWELL

This very easy dish works with any cut of chicken, skin on or off...even with whole split chickens. My family loves this and it takes no time at all. Don't omit the parsley.

Ingredients:
½ cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
¼ teaspoon black pepper
1 tablespoon dried parsley
6  boneless chicken thighs, with skin
dried parsley, to taste

Directions:
Preheat the oven broiler. Lightly grease a baking pan. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted. Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting. Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 302.6
Fat: 25.1 g
Saturated fat: 12.4 g
Carbohydrates: 2.3 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 16.8 g
Cholesterol: 99.1 mg
Sodium: 615.2 mg
Egg & Green Chili Pepper Souffle (Or Crustless Quiche/Tart)


Ingredients:
butter, flour, baking powder, salt, eggs, low-fat small-curd cottage cheese, monterey jack cheese

Directions:
Preheat oven to 350°F.
Combine first four ingredients.
In separate bowl, beat eggs and combine remaining ingredients.
Fold mixtures together.
Pour into prepared 11x13 dish. Or use two round pie dishes for the quiche/tart effect.
Bake for 40 minutes or until toothpick inserted in center comes out clean.
Ginger Kale


Ingredients:
kale, olive oil, butter, garlic cloves, onion, fresh ginger, lime, juice of, fresh ground pepper

Directions:
Bring a large pot of lightly salted water to a boil.
Add kale and boil for 2-3 minutes, until slightly wilted. Drain in a colander.
In a large skillet or wok, heat oil and butter, add garlic, onion and ginger, and sauté until onion is softened.
Add kale, tossing until combined.
Cover and cook on low heat just until kale is tender.
Sprinkle with lime juice and toss. Grind fresh pepper over kale and serve.
Breezermom's Slow Cooker Wine-Braised Beef


Ingredients:
garlic cloves, bay leaves, whole black peppercorns, whole cloves, dried thyme, dried marjoram, fennel seed, Burgundy wine, carrots, onions, red wine vinegar, olive oil, bacon, tomatoes, beef broth, black olives, all-purpose flour, butter, salt, black pepper

Directions:
For marinade, in a mixing bowl, combine the wine, carrots, onions, red wine vinegar, and olive oil.  Make the bouquet garni using cheesecloth (several thicknesses].  Place garlic, bay leaves, peppercorns, cloves, juniper berries, thyme, marjoram, and fennel seed in the center of the square of cheesecloth.  Bring the edges together and tie with kitchen  string.
Place the beef in a plastic bag set in a shallow dish.  Pour the marinade over the meat, add the bouquet garni, and seal the bag.  Marinate the meat in the refrigerator for 10 hours or overnight, turning the bag occasionally.
Drain the beef, reserving the marinade, vegetables, and bouquet garni.  Pat the beef dry with paper towels.
In a heavy Dutch oven, cook the bacon until crisp and remove; drain and crumble.  Brown the beef in the bacon drippings, adding the onions and carrots to slightly brown.  Remove beef and vegetables and place in slow cooker.  Next, add the bouquet garni,  drained tomatoes, 1/2 of the reserved marinade, and beef broth.  Cover and cook on low for 8 hours or high for 4 hours.
When beef is finished cooking and is tender, stir in the black olives to warm them.  Then remove beef and vegetables to a serving bowl and discard bouquet garni.
Combine the flour, softened butter, salt and pepper into a smooth paste.  Pour the  liquid from the slow cooker into a large saucepan and heat to a simmer.  Stir in the flour mixture, cooking and whisking until thickened and bubbly.  Cook and stir 1 minute more.
To serve, pour the wine gravy over the meat and vegetables.
Oven-Baked Chicken
Category: trusted-brands-recipes-and-tips
By Bisquick

Why deep-fry? Bake juicy, tender chicken with a tasty seasoned coating. It's the start of a great meal.

Ingredients:
1 tablespoon butter or margarine
⅔ cup Original Bisquick® mix
1 ½ teaspoons paprika
1 ¼ teaspoons salt
¼ teaspoon pepper
1 (3 to 3 1/2 pound) cut-up whole chicken

Directions:
Heat oven to 425 degrees F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven. Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot). Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

Prep time: 10 mins
Total time: 1 hr
Yields: 5 servings

Calories: 343.7
Fat: 15 g
Saturated fat: 4.9 g
Carbohydrates: 10.3 g
Sugars: 0.4 g
Dietary fiber: 0.6 g
Protein: 39.6 g
Cholesterol: 121 mg
Sodium: 914.4 mg
Hawaiian Turkey Melts


Ingredients:
red wine vinegar, olive oil, red onions, avocado, muenster cheese, lettuce leaf

Directions:
In a small bowl, mix together the mustard, vinegar, and oil., Spread mustard mixture on bottom half of rolls., Layer turkey, pineapple, onion, avocado, and cheese on top., Place under broiler 20 seconds or until cheese melts., Cover with lettuce and top halves of rolls., Cut in half and serve.
Palmiers Du Basilic (Basil-Scented Savory Cookies


Ingredients:
fresh basil leaves, garlic cloves, olive oil, olive oil, frozen puff pastry, sea salt

Directions:
Preheat the oven to 400°.
In a small food processor, combine the basil and garlic cloves and process until a paste begins to form.  With the motor running, add the 1/4 cup olive oil in a slow, steady stream, processing until a smooth paste forms.
On a lightly floured work surface, roll out the puff pastry into a 12x15 rectangle, marking the center at top and bottom, making an imaginary line.  Spread the basil paste thinly over the pastry surface.  Roll the 2 narrow ends of the pastry sheet inward, not too tightly, brushing with a little olive oil to help it hold together.  When the rolls meet at the center, press together very lightly, then place in the freezer for 20 minutes.
Lightly oil a baking sheet.  Remove the pastry roll from the freezer, place on a work surface, and cut crosswise into 3/8-inch pieces.  Transfer each piece to the prepared baking sheet, cut side down.  Sprinkle with a little sea salt and pressing very lightly to adhere the salt.
Bake until golden, about 15 minutes.  Using a spatula, transfer the pastries to a rack and let cool completely before serving.
Easy Raisin Bran Muffins


Ingredients:
milk, whole wheat flour, all-purpose flour, baking powder, ground cinnamon, salt, egg, dark brown sugar

Directions:
Preheat oven to 400 degrees. Lightly oil a 6 cup standard muffin tin, or use paper liners.  In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes.  In a small bowl, whisk together flours  baking powder, cinnamon, and salt.
Stir oil, egg, and sugar into cereal  mixture. Fold in flour mixture. Divide batter among cups.  Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.  Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm.  Store up to 5 days at room temperature in a  resealable plastic bag.
Butternut Squash Ravioli


Ingredients:
wonton wrapper, extra virgin olive oil, parmesan cheese

Directions:
Preheat oven to 350.
Wash squash and place on a baking sheet, roast for 45 minutes, test for doneness by piercing with fork.
Scoop out flesh, discard seeds.
Mash squash with a fork and season with salt and pepper.
Assemble ravioli by placing 1/2 tablesoon of filling on wonton wrapper, seal with water to form a triangle.
Bring pot of water to a boil, season with salt and oil.
Cook raviolis in water, when they rise to the top they are done.
Top with olive oil and parmesan cheese.
Garlic Shrimp Pasta Bake
Category: main-dish
By Ed N Angela Latimer

Want a super satisfying, quick and easy dinner? Then this buttery garlic shrimp pasta bake is definitely a family pleasing meal idea that you should try!

Ingredients:
1 teaspoon vegetable oil
1 (10 ounce) package penne pasta
3 tablespoons butter, divided
1 tablespoon minced garlic
1 pound uncooked medium shrimp, peeled and deveined
3 tablespoons chopped fresh parsley, divided
2 teaspoons chopped fresh dill
2 tablespoons all-purpose flour
½ cup chicken broth
1 cup milk
2 large tomatoes, chopped
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
¾ cup grated Parmesan cheese
½ cup grated Romano cheese
¼ cup shredded mozzarella cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside. Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer. Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella. Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 423.3
Fat: 15.5 g
Saturated fat: 8.6 g
Carbohydrates: 42.3 g
Sugars: 5.5 g
Dietary fiber: 2.6 g
Protein: 29.2 g
Cholesterol: 156.2 mg
Sodium: 982.4 mg
Johnny Cakes (The Bahamas)


Ingredients:
flour, baking powder, salt, sugar, shortening

Directions:
Mix all the dry ingredients together, then cut in the shortening. Work the mixture with your hands until the grains are about the size of rice.
Add milk until you get a soft dough (I had to use a bit more than the recipe called for].
Turn out onto a floured surface and knead until smooth.
Let the dough rest for 10 minutes, then transfer it to a greased 9x9 inch pan. You will have to press it down so it fills in all the corners. Poke the top of the dough a few times with a fork.
Bake at 350 degrees for 20 to 25 minutes. You can tell the cake is done when it starts to turn a little golden around the edges.
Claude Lenfant's Chicken Marsala


Ingredients:
margarine, boneless skinless chicken breasts, black pepper, salt, shallots, marsala wine, low sodium chicken broth, plum tomatoes, fresh parsley

Directions:
In a large skillet, melt margarine.
Brown chicken breasts; sprinkle with salt and pepper and remove from skillet.
Add shallots, Marsala, chicken stock and tomatoes to skillet.
Simmer until liquid is partially reduced, about 10 minutes.
Return chicken to skillet, spooning sauce over breasts.
Cover and simmer until chicken is tender, about 25 to 30 minutes.
On a warm serving platter, place the breasts, then pour sauce over; garnish with parsley.