xiaoxl/recipe_data huggingface dataset:
Carrot Halva


Ingredients:
carrot, sugar, raisins, ground cardamom, ground cloves, ghee, butter

Directions:
Place the carrots and both milk in a pan and bring to boil, stirring constantly. Reduce heat to medium and continue to cook, stirring often, until liquid disappears, about 25 minutes. As the halva cooks down you must stir more and more frequently to prevent it from burning.
Add sugar, raisins, cardamom, cloves and the ghee (or butter]. Continue to cook, stirring frequently, and scraping the bottom of the pan to prevent the mixture from sticking.
Cook until the halva is very thick and forms a ball in the center of the pan as it is stirred, about 20-25 minutes.
Turn the halva mixture out onto a greased 9-inch square baking dish, smoothing out the paste to an even thickness.
Arrange the almonds on top, pressing them into the halva slightly.
Score the top of the halva into rectangles, then cover and chill until firm. Cut completely the halva into triangles to serve.
Tortillas Filled With Turkey


Ingredients:
ground turkey, monterey jack cheese, red bell peppers, sweet onions, flour tortillas, lettuce, sour cream

Directions:
Mix delicately ground turkey, cheese, red bell pepper and onion.  Shape in 4 patties of about 1/2 inch thick and put on a baking sheet that has plastic wrap on it.  Cover and refrigerate for 30 minutes to let the flavour blend together.
Put barbecue to medium-high heat.  Put turkey patties on greased grill.  Close cover of barbecue and cook for 8 minutes or until patties not pink inside.  (Flip at mid-cooking].
Put a tortilla on a working surface.  Garnish half of the tortilla with 1/2 cup of lettuce, one turkey patties, 2 tablespoon of guacamole and 1/2 tablespoon of sour cream.  Fold the tortilla on the garnish.  Prepare 3 more tortillas the same way.
Mennonite Noodle Soup


Ingredients:
roasting chickens, chicken broth, bay leaves, pepper, cinnamon stick, star anise, butter

Directions:
Skin the chicken so it is not so fatty.
Put chicken and broth in a big pot.
Add anise, bay leaves, pepper and cinnamon stick.
Simmer for 2- 2 1/2 hours, skimming off foam occasionally.
Add butter and simmer for about 1/2 hour.
Remove the chicken and pull meat off carcass, place in a separate bowl.
Skim off any remaining fat from broth.
Cook your noodles in clean water and place in another separate bowl.
To serve, fill your own bowl with noodles and meat desired, pour hot broth over top.
Trattoria Chicken


Ingredients:
olive oil, butter, boneless skinless chicken breasts, roma tomatoes, fresh basil leaves, cheddar cheese

Directions:
In a large non stick skillet heat the oil and add the butter.
Sprinkle each chicken breast with salt, pepper and Italian seasoning.
Add the chicken to the skillet.
Cook for about 4-5 minutes per side.
Remove from heat and top each breast with 3 slices of tomatoes, 1 basil leaf, and 3 Tbs.
cheese.
Cover the skillet and return to medium heat.
Cook until the cheese is melted and chicken is no longer pink in the center.
About 2-3 minutes.
Salmon with Raspberry Ginger Glaze
Category: main-dish
By Dean Cannon

This is an easy to prepare salmon recipe with a wonderful sweet and sour glaze.

Ingredients:
½ cup ginger ale
½ cup water
1  lemon, juiced
1 tablespoon lemon zest
2 cups frozen sweetened raspberries, thawed
¼ cup sliced fresh ginger
¼ cup white sugar
2  salmon fillets
2 teaspoons olive oil
sea salt to taste
ground black pepper to taste
1 tablespoon lemon zest, divided

Directions:
Mix ginger ale and water in a saucepan, and bring to a boil. Reduce heat to a simmer; stir in lemon juice, 1 tablespoon lemon zest, raspberries, and sliced ginger. Bring to a boil, and cook over medium heat for 30 minutes, stirring occasionally. Strain the sauce through a fine strainer into a clean saucepan; discard solids. Stir sugar into strained sauce, bring to a boil over medium heat, reduce heat, and simmer until the sauce has thickened, about 10 minutes. Remove from heat, and allow to cool while you prepare the salmon. Preheat oven to 400 degrees F (200 degrees C). Coat salmon fillets with olive oil; sprinkle with sea salt, black pepper, and 1 tablespoon of lemon zest. Place salmon fillets into a broiler-proof baking dish. Brush salmon fillets generously with raspberry sauce. Bake in the preheated oven until salmon is almost opaque in the center and the fish flakes easily, about 10 minutes. Turn on the oven's broiler, and broil the fillets until browned, 2 to 3 minutes. Serve with extra sauce if desired.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 2 servings

Calories: 626
Fat: 16.5 g
Saturated fat: 3 g
Carbohydrates: 104.8 g
Sugars: 85.2 g
Dietary fiber: 14.6 g
Protein: 22.5 g
Cholesterol: 56.4 mg
Sodium: 230.1 mg
Blue Cheese Dessert Sandwich - Smørrebrød


Ingredients:
butter, blue cheese

Directions:
Spread rye bread with butter., Cover with a layer of blue cheese., Top with cherry preserves.
Carrot Soup With Bacon and Dill Dumplings


Ingredients:
bacon, onion, salt, black pepper, chicken breast, ground allspice, potato, egg, heavy cream, fresh dill, unsalted butter, onions, salt, black pepper, carrot, milk

Directions:
Prepare the dumplings: Cook bacon in a skillet over low heat until tender, not crisp. Add onions, salt, and pepper. Cook over low heat until onions are soft, about 7 to 10 minutes. Reserve.
Place chicken in a food processor fitted with the metal blade, along with the allspice, potato and egg. Process until chicken is ground, about 2 minutes. Add the cream and process until mixture is thick and sticky. Stir in the reserved Sauteed onion and bacon, along with the dill. Place mixture in a bowl, cover, and refrigerate for 30 minutes.
Meanwhile, prepare the soup: Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onions with salt and pepper until soft, about 5 minutes.
Add the chicken stock and cook over moderate heat, uncovered, about 15 minutes. Meanwhile, finely chop carrots in a food processor fitted with the metal blade. Add carrots to soup. Bring to a boil, return to a simmer, and cook, uncovered, until the carrots are soft, about 10 minutes.
Puree soup in a blender or food processor until smooth. Strain back into pot, pressing with the back of a ladle to extract all the juices. Shape dumplings with 2 oval soup spoons dipped in hot water or with slightly wet hands. They should be ovals or balls, about 1 1/2-inches in diameter. Drop dumplings carefully into simmering soup and cook for 5 to 6 minutes or until they float to the surface. Add milk, bring to a boil and remove from heat. Serve immediately.
Chewy, Chunky Blondies


Ingredients:
all-purpose flour, baking powder, baking soda, salt, unsalted butter, light brown sugar, sugar, eggs, pure vanilla extract, bittersweet chocolate, walnuts, sweetened flaked coconut

Directions:
Center oven rack in middle of oven; preheat to 325°.
Butter a 9 x 13 inch baking pan and put it on a baking sheet.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Using a stand mixer fitted with paddle attachment beat the butter on medium speed until smooth and creamy.
Add in both sugars and beat another 3 minutes, or until well incorporated.
Add in eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla.
Decrease mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter.
Use a rubber spatula to stir in the chips, nuts, and coconut.
Scrape the batter into the prepared pan, smooth the top as best as you can.
Bake for 40 minutes or until a knife inserted into the center comes out clean.
The blondies should pull away from the sides of the pan a little and the top should be a nice homey brown.
Transfer pan to a wire rack and cool 15 minutes before turning the blondies out onto another rack.
Invert onto a rack and cool to room temperature right side up.
Cut into 32 bars.
Amy's Quick Kielbasa Skillet Dinner


Ingredients:
frozen southern style hash brown potatoes, kielbasa, corn, onions, mushroom

Directions:
Combine frozen potatoes and sliced kielbasa in a large skillet, and cook on medium heat until potatoes are done.
After potatoes are done and kielbasa is beginning to brown, stir in the corn, and cook until heated through.
German Cabbage Borscht


Ingredients:
water, cabbage, carrots, potatoes, onions, star anise, allspice, bay leaves, dill, stewed tomatoes, sausage

Directions:
Cut all vegetables into bite size pieces.
Cut sausage into ½ inch rounds.
Chop cabbage into bite size pieces also.
Pour water into a large soup pot and add in the vegetables and the sausage and the spices.
Cook for 15 to 20 minutes then add tomatoes and cream.
Cook until the vegetables and sausage are tender.
Cooking Light's Turkey and White Bean Chili


Ingredients:
red onion, garlic cloves, celery ribs, olive oil, ground turkey, chili powder, tomato paste, oregano, cumin, cannellini beans, diced tomatoes, fresh cilantro, lime

Directions:
Cook first 5 ingredients in a large pot for 5 minutes.
Add turkey, and brown until done.
Stir in remaining ingredients (except for the cilantro] and bring to a boil.
Reduce heat, and simmer uncovered for 10 minutes.
Stir in fresh cilantro, cook one minute.
Serve in bowls with cornbread and lime wedges!
Crock Pot Hot Apple Cider


Ingredients:
brown sugar, apple cider, allspice, whole cloves, cinnamon sticks

Directions:
"Combine all ingredients in a crock pot. Cover and simmer on low for 2-4 hours. Strain before serving hot. Serves 8."
Turkey Curry on Flatbread


Ingredients:
extra virgin olive oil, onion, curry powder, ground turkey, feta, plain yogurt, lemon, tomatoes, flat leaf parsley

Directions:
In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and curry powder and cook, stirring, until the onion is softened, about 5 minutes. Add the turkey and cook, breaking up the meat with a spoon, until browned, about 5 minutes. Stir in the cheese (and optional peas] until blended. Remove from the heat and stir in the yogurt, lemon peel and lemon juice; set aside.
In a small bowl, mix the tomato, parsley and remaining 1/4 cup olive oil; season with salt and pepper.
Place a warm pita on each plate, top with the turkey curry and tomato salad and fold over.
Calamari
Category: world-cuisine
By bluebayou

This is a delicious, very easy, quick but moderately expensive recipe. Everyone I've ever fixed it for absolutely loves it!

Ingredients:
3 cups vegetable oil
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
12  squid, cleaned and sliced into rings
1  lemon - cut into wedges, for garnish

Directions:
Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C). In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture. Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 10 appetizer servings

Calories: 641.9
Fat: 66.7 g
Saturated fat: 8.7 g
Carbohydrates: 5.2 g
Dietary fiber: 0.7 g
Protein: 8 g
Cholesterol: 111.8 mg
Sodium: 254.1 mg
Unsloppy Joes
Category: main-dish
By KDCG

Not guaranteed to be a completely unsloppy experience, but these filled kaiser rolls come close.

Ingredients:
1 tablespoon olive oil
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrots
½ cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 ½ tablespoons chili powder
1 tablespoon tomato paste
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
1 (15 ounce) can kidney beans, drained and rinsed
8  kaiser rolls

Directions:
Heat olive oil in a large skillet over medium heat.  Add onion, celery, carrot, green pepper, and garlic: saute until tender.  Stir in tomatoes, chili powder, tomato paste, vinegar, and pepper.  Cover, reduce heat, and simmer 10 minutes. Stir in kidney beans, and cook an additional 5 minutes. Cut a 1/4 inch slice off the top of each kaiser roll; set aside.  Hollow out the center of each roll, leaving about 1/2 inch thick shells; reserve the inside of rolls for other uses. Spoon bean mixture evenly into rolls and replace tops.   Serve immediately.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 204.4
Fat: 3.9 g
Saturated fat: 0.5 g
Carbohydrates: 34.6 g
Sugars: 3.4 g
Dietary fiber: 5.8 g
Protein: 7.8 g
Sodium: 488.8 mg
Oat Soup
Category: soups-stews-and-chili
By AlejandraGomez

Enjoy my familiar recipe. Delicious tomato and oats soup made with garlic and cilantro.

Ingredients:
3 tablespoons olive oil
1 cup oats
5 large tomatoes, halved and sliced
⅓ cup onion, chopped
1 clove garlic, chopped
3 cups water, divided
½ bunch fresh cilantro
2 teaspoons chicken bouillon granules
½ teaspoon salt

Directions:
Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted. In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.

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

Calories: 218.2
Fat: 12.1 g
Saturated fat: 1.7 g
Carbohydrates: 24.6 g
Sugars: 7 g
Dietary fiber: 5.2 g
Protein: 5.2 g
Cholesterol: 0.1 mg
Sodium: 493.2 mg
Jennifer's Crab Pasta Salad


Ingredients:
onion, tomatoes, diced tomatoes, cheddar cheese, garlic powder

Directions:
Cook pasta in boiling water until done and drain., Chop up crab meat into 1/2 inch pieces and place in bowl., Add rest of ingredients and mix thoroughly., Chill.
Tuna Waldorf Salad


Ingredients:
low-fat mayonnaise, lemon juice, tuna, apple, walnuts, red onion, butter lettuce

Directions:
In a small bowl, whisk mayo and lemon juice together., In a large bowl, combine all other ingredients and pour dressing over., Serve in split pita halves with 2 lettuce leaves.
Tilapia With Roasted Red Pepper Cream Sauce #rRSC


Ingredients:
lemon juice, butter, red bell pepper, cream cheese, ground cumin, salt, pepper

Directions:
Turn broiler on high.  Form a shallow bowl out of a piece of Reynold’s Wrap foil.  Place red pepper on foil to prevent from rolling.  Broil on all sides, turning often until skin is completely charred.  Remove from broiler and place pepper in a bowl.  Cover with a piece of Reynolds Wrap foil and set aside.
Tear off four pieces of Reynold’s Wrap foil each about ten inches in length.  Place a tilapia filet in the middle of each piece of foil.  Spoon one teaspoon of lemon juice over each piece of fish.  Place one tablespoon of butter in the middle of each filet.  Sprinkle with 1 teaspoon salt and pepper.  Crimp together foil to form a pouch and place on baking sheet.  Bake for 20 minutes or until fish is flaky.
Meanwhile make the red pepper cream sauce by removing the charred skin from the red pepper.  Remove stem and seeds from pepper and roughly chop pepper.  Place in a food processor and puree until smooth.  Melt cream cheese in a small saucepan.  Add red pepper puree and stir until heated through.   Add cumin, and remaining salt.
Remove tilapia from pouch and drizzle with roasted red pepper sauce.  Serve immediately.
Mexican Style Corn
Category: side-dish
By rOckabLe

On the streets of Santa Maria, California, street vendors (think an ice cream man with a 'trash can' full of hot corn on the cob instead of ice cream) roam the sidewalks selling corn on the cob for a dollar an ear! They slide a wooden skewer in one end for you to hold the corn. We crave it often and it's become a regular on our Saturday grill nights! Give it a try. You'll be surprised!

Ingredients:
4 ears corn on the cob, husks and silk removed
¼ cup mayonnaise (such as Hellmann's®/Best Foods®), or to taste - divided
¼ cup margarine in a squeezable container, or to taste - divided
¼ cup grated Parmesan cheese, or to taste - divided
1 teaspoon chili powder, or to taste - divided

Directions:
Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes. Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.

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

Calories: 300
Fat: 24.7 g
Saturated fat: 4.6 g
Carbohydrates: 18.2 g
Sugars: 3.3 g
Dietary fiber: 2.7 g
Protein: 5.2 g
Cholesterol: 9.6 mg
Sodium: 306.2 mg
Chipotle Dry Rub
Category: side-dish
By Kristen

This is a delicious dry rub that we use on ribs and sometimes chicken. Rub liberally on baby back ribs, chicken or short ribs, then throw the meat on the grill. You can substitute smoked paprika for regular paprika.

Ingredients:
2 tablespoons brown sugar
2 tablespoons ground dried chipotle pepper
1 tablespoon paprika
1 tablespoon dry mustard powder
1 tablespoon ground cumin
1 tablespoon salt

Directions:
Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 /2 cup

Calories: 24.3
Fat: 0.7 g
Carbohydrates: 4.4 g
Sugars: 3.4 g
Dietary fiber: 0.5 g
Protein: 0.6 g
Sodium: 874.6 mg
Springtime Quinoa


Ingredients:
quinoa, fresh peas, rice vinegar, extra virgin olive oil, fresh dill, shallots, lemon, zest of, feta

Directions:
Cook quinoa in boiling water until tender (15 minutes] — drain and set aside.
Blanch peas and snap peas for 2-3 minutes in boiling salted water; drain and shock in ice bath.
In a large bowl, combine cooked quinoa, peas, snap peas, rice vinegar, olive oil, dill, shallots and lemon zest. Toss everything evenly.
Season it with enough salt and pepper so so that every flavor pops in the dish. Make sure to taste and adjust the amount accordingly.
Crumble feta on top and serve.
Albanian Tossed Salad


Ingredients:
romaine lettuce, red onion, pitted black olives, red bell pepper, tomatoes, cremini mushroom, cucumber, feta cheese, olive oil, dried oregano, paprika, lemon, ground black pepper

Directions:
Toast almonds or sesame seeds in a dry skillet for 3 minutes or so, stirring and watching carefully so as not to burn. Set aside.
Add  lettuce, red onion, black olives, green bell pepper, tomatoes, cucumber, mushrooms(if using] and Feta cheese to large serving bowl.
In a small bowl, whisk together olive oil, dried oregano, paprika, fresh lemon juice, and ground black pepper.
Pour vinaigrette over vegetables and serve immediately.
Old Fashioned Strawberry Shortcake with Grand Marnier Cream


Ingredients:
all-purpose flour, baking powder, sugar, salt, baking soda, unsalted butter, buttermilk, buttermilk, sugar, strawberries, sugar, sour cream, Grand Marnier

Directions:
Preheat oven to 425 degrees.
In bowl, sift together flour, baking powder, sugar, salt and baking soda.
Stir in orange rind.
Cut in butter until mixture resembles bread crumbs.
Stir in enough buttermilk (roughly 3/4 cup] until dough clings together.
Place dough on a floured board and knead 4 or 5 times.
Roll or pat into 8" round.
Place on cookie sheet.
Brush with the 1 Tbsp buttermilk and sprinkle with 1 tsp sugar.
Bake for 15 to 20 minutes or until golden brown.
Cool on rack, then split into two horizontally.
In bowl, mix strawberries and 1/2 cup sugar.
Let sit for 30 minutes.
Just before serving, whip cream along with 2 Tbsp sugar until cream forms stiff peaks.
Fold in sour cream and Grand Marnier.
To serve, spread bottom cake layer with 3/4 of cream mixture.
Top with 3/4 of the strawberries.
Put the second cake layer on top and decorate with the remaining cream and strawberries.
A+ Potato-Cheese Soup


Ingredients:
potatoes, green onion, bouillon cube, Velveeta cheese

Directions:
Peel and dice potatoes.
Boil in water (slightly covering potatoes].
Add chopped onion and bouillon.
When potatoes are soft, drain a small amount of water to desired thickness (set aside the drained water in case you want to add any back at the end].
Slightly mash potatoes - they can still be a little chunky.
Add cream-of-chicken soup.
Add salt and pepper, to taste.
Over low heat, stir in chucks of Velveeta cheese until smooth.
Soup should be thick.
Enjoy!
Note: For a variation, add a little cooked, cut-up broccoli.
Ghoulish Punch


Ingredients:
boiling water, seltzer water, orange, lime

Directions:
STIR boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in juice. Cool to room temperature.
POUR into punch bowl just before serving. Add seltzer and ice; stir.
ADD scoops of sherbet and fruit slices.
Cowboy Beans


Ingredients:
lean hamburger, kidney bean, brown sugar, onion, yellow mustard, ketchup, vinegar, green pepper

Directions:
Brown meat, drain., Chop onion and green pepper., Mix all ingredients together in crock pot., Cook on high heat for 1 hour or low heat for 4 hours.
Hcg Phase 3 Cauliflower Mash


Ingredients:
cauliflower, cheddar cheese, monterey jack pepper cheese, butter, milk, garlic powder, onion powder

Directions:
Steam cauliflower until extremely tender.
In large bowl, combine all ingredients.
Mash with fork or masher, or if smoother texture is desired, use a mixer or blender till desired texture is achieved.
Scrambled Egg With Spinach and Feta on Toast


Ingredients:
eggs, feta cheese, extra virgin olive oil

Directions:
Mix the eggs together in a bowl.
Cut the feta into small cubes and add to egg mixture.
Put spinach leaves in a pan and drizzle with olive oil.  Put the bread in the toaster.
Once the spinach leaves are slightly cooked add the egg and feta mixture.
Once cooked serve the egg, feta and spinach mixture on the toast.
Super Gulf Coast Cocktail Sauce


Ingredients:
ketchup, horseradish, Worcestershire sauce, lemon juice

Directions:
Mix all ingredients together in a small bowl. Taste. If it tastes off (I say this cause I dont really measure, just put things in till they taste good] then may need to add a touch more lemon or wostershire. If you like really spicy, a little bit more horseradish. If too watery looking may need to add some more ketchup.
Enjoy!
Honey Almond Biscotti


Ingredients:
flour, sugar, baking powder, baking soda, cinnamon, salt, honey, water, vanilla

Directions:
Preheat oven to 350°F and prepare a baking pan 13-15 inches long with either cooking spray and foil or parchment.
Combine honey and water, stirring to form a solution; stir in almond extract and/or vanilla if desired and set aside.
Combine the dry ingredients (including the ground and the whole almonds] and stir for a minute or so to combine.
Add honey-water and stir until all the ingredients are incorporated into a thick dough.
Divide the dough in half and form or roll into 2 logs about 12 inches long (they'll spread out as they bake so place well apart from each other in the pan]--Tip: Lightly moisten your fingers with water to prevent the dough from sticking to them.  It's easier to shape the logs.
Bake at 350°F for about 30 minutes; they should be well risen, firm, and a dark golden color.  It is important that the logs bake a half hour or very close to it.
After cooling for 5-10 minutes, slice the logs diagonally at 1/2 inch intervals with a sharp knife.
Place the biscotti on their sides and bake about 15 minutes at 300°F until lightly colored and dry.
If they need to bake longer than 15 minutes, turn them over to avoid over-browning the side on bottom.
Allow to cool in the pan and store in a tin or tightly closed container.
(Note:  I usually buy raw almonds and roast them myself in a 300°F oven for 15-20 minutes, stirring after the first 10 minutes.  Cool to room temperature before using in a recipe].