xiaoxl/recipe_data huggingface dataset:
Tasty taco pie


Ingredients:
ground beef, lettuce, chopped tomato, tomato sauce, Velveeta Mexican cheese

Directions:
Brown meat.
Stir in tomato sauce and taco mix.
Simmer for 5 minutes.
Unroll rolls in a baking dish.
Bake for 10-12 minutes.
Cover crust with meat mixture.
Cut the cheese into slices, distribute them on top of the meat mixture, and continue baking until cheese melts.
Top with lettuce and tomato.
Broccoli & Onion Casserole


Ingredients:
broccoli, onions, margarine, flour, salt, milk, cream cheese, cheddar cheese, margarine

Directions:
Cook broccoli and onions until tender. Drain and set aside.
In a saucepan, melt 2 tablespoons margarine, stir in flour, salt, and a dash of pepper.
Add milk; cook and stir until thickened and bubbly.
Add cream cheese; cook and stir 1-2 minutes then stir in broccoli and onions.
Put in 1-1/2 quart casserole dish. Top with cheddar cheese.
Melt remaining 2 tablespoons margarine and toss with bread crumbs. Sprinkle over casserole.
Bake at 350°F for 35-40 minutes.
Enjoy !
S'more Cookie Bars


Ingredients:
margarine, butter, graham cracker crumbs, mini marshmallows, sweetened condensed milk

Directions:
Preheat oven to 350 degrees F.
In 13" x 9" baking pan, combine margarine with crumbs; press to form even layer.
Evenly sprinkle with chocolate chips, then butterscotch chips, then mini marshmallows.
Pour condensed milk evenly over mixture.
Bake 25 minutes or until bubbly.
On wire rack, let cool completely.
Cut into squares.  (For easier cutting, refrigerate for 1 hour].
Marinara with White Wine
Category: side-dish
By Buffy Sullivan

This is a rich marinara with white wine and anchovies.  It's rather soupy, so simmer it as long as it takes to reach your desired consistency.

Ingredients:
1 tablespoon olive oil from anchovies
2 tablespoons minced garlic
½ cup chopped onion
1  green bell pepper, chopped
½ cup white wine
1 ½ pounds grape tomatoes
1 (15 ounce) can stewed tomatoes, with juice
6  anchovy fillets
½ teaspoon salt
black pepper to taste
½ teaspoon dried basil
1 teaspoon chopped parsley
½ teaspoon dried oregano
1  small bay leaf

Directions:
Heat the anchovy oil in a saucepan over medium heat, stir in garlic, onions, and green pepper; cook for a few minutes until the onion softens and turns translucent. Pour in the wine, and simmer until reduced by half. Meanwhile, place the grape tomatoes, stewed tomatoes, and anchovies into the bowl of a blender; puree until smooth. Season with salt, pepper, basil, parsley, oregano, and bay leaf. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 1 hour. Season to taste with salt and pepper before serving.

Prep time: 25 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 40 mins
Yields: 10 servings

Calories: 61.4
Fat: 1.9 g
Saturated fat: 0.3 g
Carbohydrates: 8.1 g
Sugars: 2.3 g
Dietary fiber: 1.6 g
Protein: 2 g
Cholesterol: 2 mg
Sodium: 305 mg
Pineapple Mandarin Chicken


Ingredients:
skinless chicken breasts, pineapple, mandarin orange, chickpeas, olive oil, cornstarch, garlic powder, ginger

Directions:
Heat oil in a non-stick saute pan., Cut chicken into bite-size pieces and add to oil and brown., Turn often., Add salt, pepper, garlic to taste., Add cornstarch to a little water, stir and add to chicken., Sprinkle with ginger and add pineapple and mandarin oranges., Stir until mixture begins to thicken and all ingredients are cooked well., Place on a plate and sprinkle over the almonds., Serve immediately.
Holiday Rum Cookie Balls


Ingredients:
powdered sugar, ground pecans, rum, Bourbon

Directions:
Mix all ingredients  together.  Form into small balls, roll in extra powdered sugar.  Place in metal container lined with wax paper to 'season' (ferment] for several days.
Serve during holiday season!
Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette
Category: side-dish
By Dan Zahra

This is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge, and begs to be served with fresh seafood. Substitute Greek kalamata olives for black olives if desired.

Ingredients:
2 large cucumbers, diced
1  zucchini, diced
½  red onion, thinly sliced
3 large tomatoes, diced
1 cup chopped black olives
2 tablespoons chopped fresh basil
2 teaspoons fresh thyme leaves
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 ½ teaspoons lemon zest
½  lemon, juiced
1 ¼ teaspoons kosher salt, or to taste
½ teaspoon white sugar
¼ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

Directions:
In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.

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

Calories: 241.6
Fat: 21.6 g
Saturated fat: 3 g
Carbohydrates: 12.2 g
Sugars: 5.7 g
Dietary fiber: 3 g
Protein: 2.2 g
Sodium: 617.7 mg
Easy Skillet Creamed Spinach


Ingredients:
bacon grease, white mushrooms, yellow onion, garlic, garlic powder, spinach, low-fat cream cheese

Directions:
In a large nonstick skillet, saute onion, mushroom and garlic in bacon grease until soft.
Season with salt and pepper, and garlic powder if not using fresh garlic.
Add entire bag of spinach and gently mix, then cover and reduce heat to low.
After a few minutes when spinach has wilted, add cream and cream cheese and gently stir until cream cheese chunks have melted into the sauce.
CHOCOLATE PEANUT BUTTER ICE CREAM


Ingredients:
heavy cream, milk, granulated sugar, cocoa powder, sea salt, peanut butter, pure vanilla extract, bittersweet chocolate, pecans

Directions:
In a medium saucepan over medium high-heat, combine cream, milk, sugar cocoa powder and salt. Whisk mixture until it starts to simmer. Remove from heat and whisk in peanut butter until well combined. Add vanilla extract. Transfer to the refrigerator until completely chilled.
When chilled, freeze the mixture according to the manufacturer’s instruction. 5 minutes after churning, add chocolate. Add walnuts at the end.
Sticky Sushi Rice


Ingredients:
Japanese-style rice, water, sugar, salt

Directions:
Wash rice well and cook in the rice cooker.
Put vinegar, sugar, and salt in a pan on low heat until the sugar dissolves. Cool the vinegar mixture.
Sprinkle the vinegar mixture over the rice and fold the rice gently.
To cool and remove the moisture, use a fan as you mix.
Emeril"s Devilish Eggs


Ingredients:
eggs, mayonnaise, creole mustard, creole mustard, paprika

Directions:
Peel eggs and slice in half lengthwise.  Carefully remove the yolks from the eggs.  Push the yolks through a fine sieve or cut up and combine in a bowl with mayonnaise,, Creole mustard, jalapenos, Creole seasoning or Essence, cayenne pepper, and red pepper sauce.  Mix together.  Spoon into the egg white halves.
Refrigerate for at least 1 hour.  Before serving, sprinkle with paprika.
Blood Orange Curd
Category: desserts
By Diana71

This is an awesome recipe to enjoy blood oranges during their short season! Use the curd with anything from puff pastry to yogurt or as a donut filling!

Ingredients:
1 pound blood oranges
1 cup sugar
3  eggs, whisked
1 dash salt
½ cup butter

Directions:
Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice after straining out pulp and seeds. Whisk blood orange juice, sugar, eggs, and salt together in a medium-sized pot. Warm slowly over low heat. Add butter and reserved zest. Cook, stirring constantly, until curd has thickened, 15 to 20 minutes. Pour curd into a bowl and cool on the counter for 15 minutes. Place a sheet of plastic wrap directly on top of curd and refrigerate until ready to use.

Prep time: 10 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 16 servings

Calories: 124.4
Fat: 6.6 g
Saturated fat: 3.9 g
Carbohydrates: 15.9 g
Sugars: 12.6 g
Dietary fiber: 0.7 g
Protein: 1.4 g
Cholesterol: 45.9 mg
Sodium: 76.6 mg
Hot Oven Barbecued Ribs


Ingredients:
lemons, onion, celery, tomato puree, sugar, red pepper flakes, salt, black pepper, red pepper flakes, white distilled vinegar

Directions:
Squeeze juice from lemons into blender or food processor.
Slice lemon rinds and set aside.
Add green pepper, onion and celery to blender and puree.
Transfer mixture to 3-quart saucepan.
Stir in tomato puree, sugar, hot sauce, red pepper flakes and reserved lemon rinds.
Simmer covered for 20 minutes.
Discard rinds (Can be refrigerated for 2 weeks].
Rub ribs with salt, black pepper, and red pepper flakes in a large glass-baking dish.
Pour vinegar over ribs.
Refrigerate covered at least 4 hours or overnight.
Remove ribs from marinade and place in a shallow roasting pan.
Roast at 350°F for 1½ hours.
Increase oven temperature to 400°F.
Roast for 30 minutes.
During last 15 minutes of cooking, baste with 2 cups of the barbecue sauce.
Thai Shrimp Linguine


Ingredients:
fresh snow pea, carrots, fresh mushrooms, olive oil, medium shrimp

Directions:
Cook linguine according to package directions, adding snow peas and linguine at the same time.
Meanwhile, in a large skillet, cook carrots and mushrooms in oil over medium heat for 3 minutes. Add shrimp; cook and stir 3 minutes longer or until shrimp turns pink. Stir in peanut sauce; heat through.
Drain linguine and snow peas; transfer to a serving bowl. Top with shirmp mixture; toss to coat.
Baked Spanish Rice


Ingredients:
converted white rice, onions, green bell pepper, celery, fresh garlic, butter, diced tomatoes, seasoning salt, pepper, cayenne pepper, chicken broth

Directions:
In a oven-proof Dutch oven or a large frypan with an oven proof tight fitting lid, melt the butter.
Saute the onions, garlic, celery and green pepper until soft (about 4-5 minutes].
Add in the converted rice and mix with a wooden spoon for about 3 minutes.
Carefully add in the chicken broth and diced tomatoes (with juice] along with all the remaining ingredients; stir to combine, and simmer on top of the stove on low heat for 5-6 minutes (just long enough for the mixture to boil].
Set oven to 350 degrees.
Cover with an oven-proof tight fitting lid and place in oven to cook for about 30-35 minutes or until the rice is at desired tenderness.
Fluff with a fork.
Delicious!
Triple Treats (Copycat Oh Henry Bars)


Ingredients:
shortening, butter, water, peanuts

Directions:
In a double boiler, melt chocolate and shortening., Stir until smooth., Remove from heat., Pour 1/2 into a foil lined 8 inch square pan., Refrigerate until firm., Combine caramels, water and butter., Place mixture on low heat until smooth., Stir in nuts., Pour into chocolate lined pan., Spread evenly and top with remaining melted chocolate., Refrigerate until firm, about 1 hour., Cut into bite sized pieces.
Baked Dulce De Leche Apples


Ingredients:
apples, banana, dried cherries, crystallized ginger, chili powder, brown sugar, cinnamon, marshmallows

Directions:
Chop and mix filling, then stuff the apples and wrap in tinfoil. Place on semi-hot coals and cook for about 20 minutes.
After cooking, place one or two marshmallows in apple center. Close tinfoil over apples for a few minutes. Then, open and eat.
Easy Spiced Salmon


Ingredients:
brown sugar, curry powder, salt, salmon fillets

Directions:
Sprinkle salmon fillets with curry powder, salt and sugar.
Spray a skillet with Pam and set over medium high heat.
Add fish to pan and cook until done, about 5-10 minutes per side, depending on the thickness of the fish.
Another Pilaf


Ingredients:
rice, parsley, butter, salt, pepper, allspice, cinnamon, pistachios, ginger, golden raisin, cranberries

Directions:
Place the rice, parsley, butter, salt, pepper, consomme, allspice and cinnamon into a shallow dish.
Mix well, cover and bake in a 350 degree oven for 50 - 60 minutes.
Once the rice is cooked, fluff with a fork and add the pistachios, ginger, raisins and cranberries.  Mix and serve.
This dish is wonderful served with pork or chicken.
Penne Primavera
Category: main-dish
By calead910

A great, flavorful pasta dish for the summertime when you don't want something heavy.

Ingredients:
1 tablespoon olive oil
1 clove garlic, crushed
2 cups broccoli florets
1 medium carrot, julienned
2 cups vegetable broth
1 (8 ounce) package penne pasta
½ cup frozen peas
½ cup freshly grated Parmesan cheese

Directions:
Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through. In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove. Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 346.9
Fat: 8 g
Saturated fat: 2.5 g
Carbohydrates: 53.6 g
Sugars: 4.9 g
Dietary fiber: 5.7 g
Protein: 14.9 g
Cholesterol: 8.8 mg
Sodium: 426.6 mg
Spicy Vinegared Cucumbers


Ingredients:
cucumber, rice vinegar, water, water, salt, red pepper flakes

Directions:
Slice cucumbers in quarters lengthwise., Seed if desired., Chop into chunks., Place in shallow bowl with lid., Mix together the rest of the ingredients., Pour over cucumbers., Make sure all cucumbers are covered., Marinade at least 30 minutes.
Shrimp and Veggie Pesto Pasta


Ingredients:
garlic cloves, parsley, shrimp, pesto sauce, black pepper, dried basil, dried oregano, red pepper flakes, broccoli, lime, parmesan cheese, pasta

Directions:
Grind the garlic, parsley and jalapeno into a paste.
Heat olive oil in low heat, and add the parsley pesto blend (from step #1] into the pan.
Add in the shrimp to this mix.
Cook on low heat for a few minutes Add the lime, salt, and black pepper at this point. You want  to heavily coat the shrimp with the black pepper.
After cooking for 5-7 mins, add the broccoli florets, pesto, and all other spices. Stir in and cover for 5-10  minutes.
Once the flavors are cooked into the shrimp and the veggies, it will form a gravy. At this point you can add in the pasta.and stir. You can avoid overcooking the shrimp by turning off the heat before the shrimp start to form into circular rings.
Top with a heaping spoonful of Parmesan, and serve! Voila!
Sausage and Oyster Stuffing
Category: side-dish
By Stephanie

This is the stuffing recipe for the turducken. Chicken broth, beer, or water can be used in place of turkey broth.

Ingredients:
1 pound pork sausage
16 ounces unseasoned dry bread stuffing mix
2 (8 ounce) cans oyster pieces, liquid reserved
2 cups chopped celery
1  onion, chopped
4 tablespoons butter, melted
1 ½ cups turkey broth
salt and pepper to taste
Creole seasoning to taste

Directions:
Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown. In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter. Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.

Yields: 1 gallon

Calories: 139.6
Fat: 8 g
Saturated fat: 3.2 g
Carbohydrates: 12.1 g
Sugars: 1.4 g
Dietary fiber: 0.7 g
Protein: 4.4 g
Cholesterol: 21.3 mg
Sodium: 368.6 mg
Jamie Oliver's Best Roast Beef


Ingredients:
sirloin beef, olive oil, red onions, garlic, garlic cloves, potatoes, rosemary sprigs, gingerroot, red wine

Directions:
Preheat oven to 450 degrees F (230 degrees C], and heat a large thick-bottomed roasting tray on the stovetop.
Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug.
Delicious Herbed Spinach and Kale Balls
Category: appetizers-and-snacks
By algc09

An old Weight Watchers® recipe with many modifications through the years. Delicious and nutritious. Kids love them!

Ingredients:
olive oil cooking spray (such as PAM®)
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 cup finely chopped onion, or more to taste
5 tablespoons olive oil
1 teaspoon olive oil
2 large eggs, beaten
1 (16 ounce) package frozen kale, thawed and drained
1 cup dry seasoned bread crumbs
¼ cup grated Parmesan cheese, or more to taste
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon ground thyme
½ teaspoon dried rubbed sage
½ teaspoon dried rosemary
½ teaspoon dried oregano
2 pinches ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray or line with parchment paper. Combine spinach, onion, 5 tablespoons plus 1 teaspoon olive oil, and eggs together in a large bowl. Add kale, bread crumbs, Parmesan cheese, sea salt, garlic powder, thyme, sage, rosemary, oregano, and black pepper; mix thoroughly using your hands. Form mixture into 1 1/2-inch balls and arrange on the prepared baking sheet. Bake in the preheated oven for 15 minutes; flip and continue baking until lightly browned, 10 to 20 more minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 servings

Calories: 138.9
Fat: 8.3 g
Saturated fat: 1.6 g
Carbohydrates: 11.9 g
Sugars: 1.5 g
Dietary fiber: 2.7 g
Protein: 5.7 g
Cholesterol: 32.6 mg
Sodium: 320.4 mg
Stuffed Shell Appetizers


Ingredients:
pasta shells, boneless skinless chicken breast, red bell pepper, scallions, fat free cream cheese, fresh lemon juice, cayenne

Directions:
Throw this whole mess in your food processor., Pulse and process until it's all well blended., Using a spoon, fill cooled shells., Cover with plastic film and chill in fridge until ready to serve.
Pollo en Pina (Chicken in Pineapple)


Ingredients:
skinless chicken, pineapple, onion, garlic, lime juice, olive oil, white vinegar, shortening, rice, onion, garlic, tomatoes, peas, carrot, water, morton lite salt

Directions:
---To Prepare the Pollo---.
Marinate chicken in lime and garlic for two hours.
Grill chicken pieces in a heavy skillet or on a barbecue.
Add remaining ingredients to skillet containing chicken.
If there is not enough pineapple juice, add enough chicken stock to cover chicken pieces.
Cover and simmer over low heat until tender, about 45 minutes.
---To Prepare the Rice---.
Wash the rice and allow to dry.
Heat shortening, then add rice and fry until well browned, stirring constantly.
Add tomato and onion.
Cook slightly.
Add water, salt and other vegetables.
Cover and bring quickly to a boil.
Lower heat and cook for 45 minutes or until well done.
---And Now the Hard Part---.
Serve chicken with rice, garnish with peppers, and enjoy!
Chocolate Chip Pear Snack  Bars


Ingredients:
butter, brown sugar, granulated sugar, eggs, vanilla extract, baking soda, salt, flour, quick-cooking oats

Directions:
In a large mixing bowl beat together the butter, brown sugar, and granulated sugar.
Add the eggs, vanilla, baking soda and salt. beat in the pears and flour.
Stir in the quick oats and chocolate chips until well blended.
Spread evenly into a greased 13x9x2 baking pan.
Bake 350' for 25-30 minutes or until done.
Caribbean Zucchini Bread
Category: bread
By tahoegirl

My grandmother came up with this recipe to use up some larger than life zucchini that came from her garden. This is an easy way to use up those leftover bananas too!

Ingredients:
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 tablespoon ground cinnamon
½ teaspoon nutmeg
2  ripe bananas, mashed
3  eggs
½ cup vegetable oil
½ cup unsweetened applesauce
1 cup packed brown sugar
1 cup white sugar
2 teaspoons vanilla extract
2 ½ cups grated zucchini
1 cup chopped walnuts
½ cup shredded coconut

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Grease and flour 2 9x5-inch loaf pans. Whisk the all-purpose flour, whole wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg together in a bowl. Beat the bananas, eggs, vegetable oil, applesauce, brown sugar, white sugar, and vanilla together in a separate large bowl. Stir the flour mixture into the wet mixture. Fold the zucchini, walnuts, and coconut into the batter until evenly combined. Pour into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 25 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yields: 2 loaves

Calories: 225.6
Fat: 9.1 g
Saturated fat: 1.6 g
Carbohydrates: 34.1 g
Sugars: 20 g
Dietary fiber: 2 g
Protein: 3.6 g
Cholesterol: 23.3 mg
Sodium: 197.6 mg
Curried Chicken Moghlai


Ingredients:
boneless skinless chicken breasts, all-purpose flour, unsalted butter, onions, garlic cloves, ground cumin, fresh ginger, cumin seed, turmeric, caraway seed, cayenne pepper, tomatoes, broth, sour cream, light brown sugar, tomato paste, crushed red pepper flakes, saffron thread, cardamom, ground cloves, nutmeg, fresh coriander

Directions:
Season the chicken breasts and coat lightly with flour. Melt 4 tbs of the butter in a large skillet. Add six breasts and cook over moderately high heat, turning once, until golden, about 4 minutes a side. Transfer to large plate and repeat with next 6 breasts.
Melt remaining 4 tbs butter in skillet. Add onions and cook over moderate heat, stirring until softened about 10 minutes. Stir in garlic and ginger and cook until slightly softened about 3 minutes. Add the ground cumin, cumin seeds, turmeric, caraway seeds and 1/4 tsp cayenne and cook for 1 minute. Stir in the crushed tomatoes and the chicken stock. Transfer to an enamaled casserole or dutch oven stew pot.
Add the chicken to the casserole and bring to a simmer over moderately low heat, simmer for 10 minutes.  Stir in sourcream brown sugar, tomatoe pasted, crushed red paepper, saffron, cardamom, cloves, and nutmeg. Cover and cook over low heat 30 minutes. Uncover and cook stirring occasionally until the chicken is tender and the sauce is thickened., about 45 minutes longer. The sauce will not be completely smooth.
To FREEZE: Let cool completely, tyhen refrigerate until cold. Transfer to plastic containers covering the chicken pieces with sauce, press plastic wrap against the surface of the sauce then seal the conainers and freeze up to 1 month.
To REHEAT from FROZEN: Let thaw in the fridge for 24 hours.  Remove the plastic wrap and transfer to casserole pot. Cover and rewarm over low heat stirring.