xiaoxl/recipe_data huggingface dataset:
Ham and Pineapple Fried Sandwiches
Category: main-dish
By brianad

This kid-friendly sandwich is yummy and easy to make for lunch and snacks. Sort of in between a grilled cheese and a Monte Cristo.

Ingredients:
4 slices cooked ham
4 slices sourdough bread
2 tablespoons cream cheese, softened
¼ cup drained crushed pineapple
2 slices provolone or Swiss cheese
2  eggs
½ cup milk
2 tablespoons white sugar
1 teaspoon butter
1 tablespoon vegetable oil

Directions:
Spread cream cheese on two slices of bread. Layer 2 slices of ham, 2 tablespoons of pineapple, and one slice of cheese over the cream cheese.  Then top each sandwich with one more slice of bread.  Cut off crusts. In a shallow bowl, whisk together eggs, milk and sugar.  Briefly dip both sides of sandwiches in egg mixture. Heat butter and oil in a large skillet over medium heat.  Place sandwiches in skillet, and fry on each side until golden brown and cheese is melted, about 5 minutes per side.  Drain on paper towels and cool for 3 minutes before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 sandwiches

Calories: 541.1
Fat: 28.6 g
Saturated fat: 12.9 g
Carbohydrates: 49.7 g
Sugars: 21.5 g
Dietary fiber: 1.4 g
Protein: 22.7 g
Cholesterol: 231.8 mg
Sodium: 726 mg
Island Greens Smoothie
Category: trusted-brands-recipes-and-tips
By Almond Breeze

This quick green smoothie provides what you need for a fruity, veggie snack--with spinach, banana, pineapple, and almondmilk.

Ingredients:
1 cup baby spinach leaves
1  banana, cut into chunks
½ cup pineapple chunks
¾ cup Almond Breeze Original Unsweetened Coconut blend almondmilk

Directions:
Place all ingredients into blender and blend on high until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 smoothie

Calories: 223.7
Fat: 3.2 g
Saturated fat: 0.9 g
Carbohydrates: 49.2 g
Sugars: 33.4 g
Dietary fiber: 5.5 g
Protein: 3.4 g
Sodium: 116.2 mg
Peanut Butter Cookies


Ingredients:
granulated sugar, light brown sugar, butter, peanut butter, eggs, baking soda, unbleached flour, salt

Directions:
Preheat oven to 350°.
Cream together the butter & sugars.
Add the eggs & beat.
Add the Peanut Butter & beat again.
Sift together the flour, baking soda & salt & add to mixture.
Mix until well blended, being careful NOT to overmix!
Roll into balls about the size of a Walnut & place on cookie sheet about 1½ inches apart.
Take a heavy glass or pint jar & dip the bottom of it in a small amount of sugar & lightly mash down each ball. If desired, take a fork & press down a little bit more to make a criss-cross design on top.
Bake 12-15 minutes.
Eggs Florentine
Category: breakfast-and-brunch
By Kel Kel

This is a basic and elegant recipe for eggs Florentine. Make sure not to overcook it!

Ingredients:
2 tablespoons butter
½ cup mushrooms, sliced
2 cloves garlic, minced
½ (10 ounce) package fresh spinach
6 large eggs, slightly beaten
salt and ground black pepper to taste
3 tablespoons cream cheese, cut into small pieces

Directions:
Melt butter in a large skillet over medium heat; cook and stir mushrooms and garlic until garlic is fragrant, about 1 minute. Add spinach to mushroom mixture and cook until spinach is wilted, 2 to 3 minutes. Stir eggs into mushroom-spinach mixture; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture and cook until cream cheese starts to soften, about 5 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 3 servings

Calories: 278.9
Fat: 22.9 g
Saturated fat: 11.2 g
Carbohydrates: 4.1 g
Sugars: 1.3 g
Dietary fiber: 1.2 g
Protein: 15.7 g
Cholesterol: 408.3 mg
Sodium: 276 mg
Japanese Shrimp Fried Rice with Yum Yum Sauce
Category: main-dish
By doingdirt

Best shrimp fried rice I've ever made or had! The yum yum sauce tastes better if made the day before, so the flavors can marry.

Ingredients:
2 cups uncooked jasmine rice
3 cups water
3 tablespoons vegetable oil, divided
1  sweet onion, chopped
2 cloves garlic, crushed and minced
1 (16 ounce) package frozen peas and carrots
4 tablespoons butter, divided
2  eggs
4 tablespoons oyster sauce
3 tablespoons soy sauce
1  lemon, juiced, divided
salt and pepper to taste
1 pound uncooked medium shrimp, peeled and deveined
1 cup mayonnaise
3 tablespoons water
2 tablespoons paprika
1 teaspoon ginger paste
1 teaspoon white sugar
½ teaspoon garlic powder
salt and pepper to taste

Directions:
Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool. Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas-carrot mixture; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper. Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture. Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 785
Fat: 46.7 g
Saturated fat: 11.1 g
Carbohydrates: 70.2 g
Sugars: 3.3 g
Dietary fiber: 5.5 g
Protein: 23.1 g
Cholesterol: 211.3 mg
Sodium: 982.5 mg
Italian Tomatoes


Ingredients:
"tomatoes"

Directions:
Cut tomatoes into wedges (over the bowl].
Cut onion into slices.
Add Italian Salad dresing and mix thoroughly.
Refrigerate for one hour.
Rich Chocolate Almond Coconut Bars


Ingredients:
flour, butter, chocolate, milk, eggs, sugar, baking powder, flour, vanilla extract, coconut

Directions:
Preheat oven to 350 degrees.
In a small pot melt the butter and chocolate, slowly over a low heat.
Add the flour to a bowl and mix the melted chocolate mixture into the flour.
The mixture should be crumbly, next add the milk, mixing with a fork, until the crumbs are large and moist.
Press the dough into an ungreased 11 x 7 " pan, bake for 10 minutes, remove and cool.
In a medium size bowl lightly beat the eggs then add the brown sugar, baking powder, flour, vanilla and almond extracts, nuts and coconut, blending well.
Spread the filling over the crust and bake for 25 - 30 minutes longer.
Cool completely before cutting into 18 large squares.
Keep any leftovers in the freezer.
Roasted Red Pepper Potato Salad (Vegan)


Ingredients:
red onions, vegan mayonnaise, white wine vinegar, spicy brown mustard, dill weed, garlic powder, paprika

Directions:
Clean potatoes and cut into bite size chunks.  Steam potatoes until tender, approximately 20 minutes.  When finished, place in large bowl and allow to cool.
When potatoes are cool, add red onion and red pepper to bowl.  Stir to mix and set aside.
In a smaller bowl, mix vegan mayo, white wine vinegar, brown mustard, and spices (EXCEPT paprika].  Mix well and fold into potato mixture.  Sprinkle with paprika (or, if you like some heat, cayenne pepper] and serve.
Moosewood Chickpea and Artichoke Heart Stew


Ingredients:
water, onions, garlic cloves, olive oil, turmeric, sweet paprika, white potatoes, fresh rosemary, fresh sage, chickpeas, artichoke hearts, lemon wedge, parmesan cheese

Directions:
In a saucepan, bring the water or vegetable stock to a simmer.
While the water heats, saute the onions and garlic in the oil for about 8 minutes, until soft.
Stir the turmeric and paprika into the onions and saute for a minute.
Add the potatoes, rosemary, sage, and the simmering water or stock.
Cook about 12 minutes, until the potatoes are tender.
Stir the pureed squash or sweet potatoes, and add the drained chick peas and artichoke hearts.
Remove the rosemary sprig, add salt and pepper to taste, and return to a simmer.
Serve with lemon wedges and top with grated Pecorino or Parmesan, if you wish.
Bearnaise Sauce


Ingredients:
white wine vinegar, tarragon vinegar, white wine, vermouth, shallots, fresh tarragon, butter, parsley

Directions:
In a small saucepan, bring vinegar, wine, shallots, tarragon, salt and pepper to a boil and reduce to about 2 tablespoons.
Cool slightly.
Beat in yolks until smooth.
Put mixture into a small stainless steel bowl and place in a skillet with about 1 inch of simmering water in it.
Whisk sauce until it begins to thicken.
Beat in butter, bit by bit.
Before serving, add a few drops of lemon juice and parsley.
Gingerbread Apple Pie


Ingredients:
all-purpose flour, brown sugar, ground ginger, ground cinnamon, ground allspice, salt, baking powder, margarine, molasses, cold water, granny smith apples, brown sugar, ground cinnamon, ground nutmeg, ground allspice, ground ginger, ground cloves, maple syrup, canola oil, tapioca starch, arrowroot

Directions:
Preheat oven to 375°F.
MAKE THE CRUST: Sift together the flour, sugar, spices, salt, and baking powder.
Add the margarine one tablespoonful at a time and cut in with a pastry cutter, knife, or your fingertips.
Drizzle hte molasses and water over the dough, mixing with your fingertips until the crumbs of dough begin to cling together.
Set aside 1/2 cup of the dough. Gather together the rest of the dough and knead it into a ball. Press it evenly into the bottom and sides of a pie pan and bake for 10 minutes.
MAKE THE FILLING: While the crust bakes, combine in a mixing bowl all the filling ingredients except the tapioca starch.
Sprinkle the tapioca over the apple mixture and mix until the starch is dissolved.
ASSEMBLE THE PIE: Fill the pie crust with the apple mixture, and crumble the remaining 1/2 cup of dough over the filling.
Cover with foil and bake for 20 more minutes.
Remove the foil and bake 30 minutes more; the filling should be bubbling and the apples should be tender.
Serve warm or at room temperature.
My Favorite Pecan Pie


Ingredients:
eggs, light corn syrup, dark corn syrup, dark brown sugar, butter, salt, pecans, pecan halves, pecan halves

Directions:
Preheat oven to 350 degrees.
Brush egg white over unbaked pie shell.  This is optional. I do it because it helps to keep the bottom of the crust from getting soggy.
In a large mixing bowl, whisk together the eggs, corn syrups, brown sugar, butter, salt and finely chopped pecans.
Arrange the quartered pecan halves on the bottom of the pie shell.
Gently pour filling mixture over quartered pecan halves.
Arrange pecan halves on top of filling.
Bake for 50 - 60 minutes or until filling is set and fairly firm.
Serve with fresh whipped cream, if desired.
Oven Hash


Ingredients:
potato, evaporated milk, onion, parsley, Worcestershire sauce, salt, pepper, butter, margarine

Directions:
Combine beef, potato, evaporated milk, onion, parsley, Worcestershire, salt and pepper.
Turn into a 1-quart casserole dish.
Toss cracker crumbs with melted butter.
Sprinkle on top of the casserole.
Bake at 350°F for 30 minutes or until heated through.
Blueberry Vanilla Graham Protein Smoothie


Ingredients:
blueberries, banana, almond butter, flax seed, oats, dates, spinach, graham crackers

Directions:
Put all ingredients in a blender & blend on high until smooth & creamy.
Adjust the liquid at the end for desired consistency. If you like a smoothie that's a little runnier . add more liquid. If you'd like your smoothie thicker . add a few ice cubes.
Sprinkle with crushed graham crackers and enjoy immediately.
Rosemary Roasted Butternut Squash and Beets With Garlic


Ingredients:
beets, onion, garlic cloves, fresh rosemary, butter

Directions:
Preheat oven to 400F degrees.
In a large bowl, toss together the butternut squash, beets, onion, garlic, rosemary, and melted butter. Place the mixture in a 13x9 Pyrex casserole dish and sprinkle with salt and pepper.
Roast in the oven for 35-40 minutes, or until the squash (or pumpkin] and the beets are tender.
Better Beet Butter


Ingredients:
green onion, rosemary, dill, beets, butter

Directions:
Mince the first 5 ingredients and combine them with the butter until well blended. Refrigerate leftovers.
Enjoy!
Roasted Sweet Potato Cheesecake With Maple Cream


Ingredients:
sweet potatoes, butter, lemon juice, cream cheese, granulated sugar, brown sugar, eggs, sour cream, maple syrup, ground cinnamon, ground nutmeg, ground ginger, pecans, fine graham cracker crumbs, sugar, butter, maple syrup

Directions:
Preheat oven to 375° (convection not recommended]. Peel sweet potatoes and cut in half lengthwise. Place in a 9- by 13-inch baking pan and brush with melted butter. Bake until potatoes are soft when pressed, 45 to 55 minutes.
Meanwhile, prepare crust. Bake in same oven with potatoes until lightly browned all over, 10 to 12 minutes.
Scrape any charred spots off potatoes, then cut potatoes into chunks. Whirl in a food processor or mash in a bowl with lemon juice until smooth. Reserve 1 cup; save any extra for another use.
Reduce oven temperature to 325°. In a bowl, with a mixer on high speed, beat cream cheese until fluffy. Gradually beat in granulated and brown sugars, scraping down sides of bowl occasionally, until mixture is well blended and smooth. Beat in eggs, one at a time, until blended. Add reserved sweet potato mixture, the whipping cream, sour cream, maple syrup, cinnamon, nutmeg, and ginger. Mix on low speed until well blended.
Wrap bottom of cheesecake pan with heavy-duty foil, pressing it up the sides. Pour batter over crust. Put cheesecake pan in a 12- by 15-inch roasting pan at least 2 inches deep. Set pans in oven and pour enough boiling water into roasting pan to come halfway up sides of cheesecake pan.
Bake until cake barely jiggles in the center when gently shaken, about 55 minutes. Remove pans from oven. Lift cheesecake pan from roasting pan and let cool completely on a rack, about 1 hour, then chill until cold, at least 1 1/2 hours, or up to 3 days (cover once cold].
Up to 6 hours before serving, cut around inside of pan rim to release cake; remove rim. With a pastry bag, pipe dollops of maple cream onto cake. Or serve maple cream separately, to spoon onto each wedge.
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Pecan crust: Whirl 1/4 cup coarsely chopped pecans in a blender until finely ground; you should have 1/4 cup. In a bowl, mix pecans, 1 1/4 cups fine graham cracker crumbs, 2 tablespoons sugar, and 5 tablespoons melted butter. Pour into a 9-inch cheesecake pan with removable rim (2 1/4 inches tall]. Press mixture evenly over bottom of pan.
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Maple cream: In a bowl, with a mixer on high speed, beat 3/4 cup whipping cream until stiff peaks form. On low speed, beat in 1/4 cup maple syrup just until blended.
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You can make this cheesecake up to 3 days ahead; cover and chill. Garnish with cream up to 6 hours before serving; cover and chill until serving.
Savory Mince Pastry / Giant Sausage Rolls


Ingredients:
garlic, tomato sauce, barbecue sauce, carrots, onions, eggs, puff pastry, butter

Directions:
Set aside pastry and melted butter.
In a large bowl mix all other ingredients together ( i find it easier to use my hands].
Spoon mince mixture on to sheets of puff pastry ( vertical line in middle of sheet] role into sausage role shape brush with melted butter.
Place savory rolls in baking tray lined with baking paper, place in oven cook for a medium heat until pastry in golden, (cook time varies depending on size and thickness of rolls].
Aron's Stir Fry


Ingredients:
shrimp, mushrooms, tomatoes, scallions, tofu, soy sauce

Directions:
Start water boiling for the ramen noodles.
Put the shrimp in a lightly oiled pan and cook.
While the shrimp is cooking chop the tomatoes, mushrooms, scallions, and tofu.
When shrimp is almost done add the tomatoes, mushrooms, scallions, tofu, and soy sauce to taste.
Serve over ramen noodles and enjoy.
Vanilla Sugar
Category: uncategorized
By Heide F

A lot of European cookie recipes use vanilla sugar in place of vanilla extract. My mother would make a large canister in August in preparation for her cookie baking season (between Thanksgiving and the beginning of the Christmas holidays).

Ingredients:
2 cups white sugar
1  whole vanilla bean

Directions:
Pour the sugar into an airtight container. If the vanilla bean is whole, slice it halfway through the long way, open up the bean, and use a spoon or kitchen knife to scrape out the black gooey specks. Stir the specks into the sugar, and bury the bean pod in the sugar. Cover the jar and let stand for at least 1 week.

Prep time: 5 mins
Total time: 1 week
Yields: 2 cups

Calories: 16.7
Carbohydrates: 4.3 g
Sugars: 4.3 g
Creamy Ranch Pork Chops & Rice


Ingredients:
boneless pork chops, milk, paprika, rice

Directions:
Heat oil in skillet. Add chops and cook until browned.
Add soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minute or until done. Sprinkle with paprika.
Serve with Ranch-Style Rice.
Autumn Chicken Stew


Ingredients:
pumpkin, olive oil, onion, fresh ginger, ground ginger, ground cinnamon, boneless skinless chicken breasts, chopped tomatoes, brown sugar, chickpeas, fresh coriander, cornstarch, water

Directions:
Peel the pumpkin or squash.
Remove the seeds and any fibrous bits and then cut into bite-sized pieces.
In a large bowl, heat the oil and fry the onion for 3-4 minutes.
Stir in the cinnamon and, if using the ground ginger, stir that in too.
If you are using fresh, it will be added later.
Cook for a couple more minutes and then add in the chicken.
Fry until the chicken is browned slightly on all sides.
Add the tomatoes and sugar.
Season to taste with salt and pepper if you like, although I don't feel the dish needs any, and then add the chickpeas and pumpkin.
Make sure the dish is evenly mixed and then cover and simmer for about 30 minutes or until the pumpkin is tender.
If you are using fresh ginger, add it in about half way through this process.
Once the pumpkin is cooked, depending on how runny you like your stew, you may want to thicken it up with a bit of cornstarch and water.
Just mix the two together and stir in the stew and leave for a couple minutes to thicken.
Stir in the chopped coriander just before serving.
Smoked Paprika Syrup


Ingredients:
sugar, water, paprika, salt, thyme, tarragon, oregano, lemon, zest of

Directions:
Combine all ingredients in a non-aluminum saucepan., Slowly bring the mixture to the boil., Remove from heat., Pour into a non-aluminum container and bring to room temperature., Strain the syrup through a mesh strainer and refrigerate.
Chocolate Cookies


Ingredients:
eggs, sugar

Directions:
Heat oven to 350.In large bowl, mix cake mix, oil and eggs with spoon until dough forms.
Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheet, place balls about 2 inches apart.
Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Hot Spiced Cider


Ingredients:
cranberry juice, apple cider, cinnamon sticks, brown sugar, salt, orange, clove

Directions:
Add first 5 ingredients., Press whole cloves into orange and float in., liquid mixture., Warm in crockpot., Variation: Spiced rum may be added to taste.
Oven Potatoes


Ingredients:
yukon gold potatoes, olive oil, dried basil, thyme, oregano

Directions:
Preheat oven to 375 degrees.
Slice potatoes into 1" cubes and place on a baking sheet (preferrably with sides to avoid losing any].
Drizzle olive oil over the top of the potatoes.
Sprinkle salt, pepper, basil, thyme and oregano over the top of the potatoes and oil.
Using your hands mix the oil, spices and potatoes together until evenly coated.
Make sure that potatoes are in one layer on the pan.
Place in the oven and bake for 45 minutes.
At this point take a spatula and move them around in the pan.
Bake for an additional 15 to 20 minutes.
If desired, sprinkle a little more salt on them when they are first out of the oven.
Teriyaki Flank Steak
Category: world-cuisine
By KENT SULLIVAN

This marinated, grilled teriyaki flank steak goes great with broccoli and rice.

Ingredients:
½ cup wine
½ cup soy sauce
¼ cup olive oil
¼ cup brown sugar
¼ cup grated fresh ginger root
2 cloves garlic, crushed
1 teaspoon ground black pepper
1 ½ pounds beef flank steak

Directions:
In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight. Preheat an outdoor grill for medium-high heat. Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.

Prep time: 15 mins
Cook time: 16 mins
Total time: 8 hrs 35 mins
Yields: 4 servings

Calories: 354.7
Fat: 20.5 g
Saturated fat: 4.7 g
Carbohydrates: 14 g
Sugars: 9.7 g
Dietary fiber: 0.5 g
Protein: 22.8 g
Cholesterol: 37.9 mg
Sodium: 1848.8 mg
Chicken Fajitas for Two


Ingredients:
boneless skinless chicken breast, garlic, onion, salt, pepper, wine, beer, yellow bell peppers, red bell pepper, onion, diced tomato, cheddar cheese, monterey jack cheese, sour cream, chile, salsa, flour tortilla

Directions:
Dump the chopped garlic, chopped onion, salt and pepper in either wine or beer to equal about 1 cup and combine well.
Dump the chicken breast and vegetables in the mixture and marinate for a couple of hours or overnight.
In an oiled hot iron pan, sauté the chicken, peppers, onion slices and diced tomatoes until done.
Slice the chicken and serve immediately with warmed tortillas.
Serve with cheese, guacamole, sour cream, chopped chilies and salsa.
Kahlua Kiss


Ingredients:
"Kahlua"

Directions:
Pour kahlua half-way in a champagne flute filled with crushed ice., Add creme de noyaux, top with cream, and serve.
Peanut Butter-Banana Cookies
Category: desserts
By LAUREN3581

Subtle flavors make these healthier peanut butter-banana-chocolate chip cookies. I mix up the ingredients all the time using whatever I have handy.

Ingredients:
cooking spray
1  egg
1 cup peanut butter
½ cup plain instant oatmeal
1 medium banana
¼ cup white sugar
¼ cup semisweet chocolate chips
1 tablespoon vanilla extract

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Coat a baking sheet with cooking spray. Beat egg in a large bowl. Add peanut butter, oatmeal. banana, sugar, chocolate chips, and vanilla extract. Place 1-inch balls of dough onto the prepared baking sheet; press balls down using a spoon. Bake in the preheated oven 9 to 12 minutes; cookies will look slightly raw. Cool 10 minutes before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 cookies

Calories: 189.4
Fat: 12.5 g
Saturated fat: 3 g
Carbohydrates: 15.3 g
Sugars: 9.5 g
Dietary fiber: 2.1 g
Protein: 6.6 g
Cholesterol: 13.6 mg
Sodium: 104.6 mg
White Bean and Chicken Chili


Ingredients:
dried navy beans, chicken broth, butter, fresh garlic, onion, green chilies, chicken breast, cumin, oregano, ground black pepper, red pepper flakes, cilantro leaf, salt, sour cream, green onion, monterey jack cheese

Directions:
Rinse beans and place in a bowl 3 times as big as the beans fill it.
Cover the beans with cool water 2-3 inches past the top of the beans.
Soak over nite.
Next day drain and place in large pot with chicken broth ,cover with a lid and bring to a boil.
Cook for about 45 minutes to an hour.
While beans are cooking place butter in a saute pan and melt.
Add garlic, onions, and chilis and saute till onions are soft.
Add chili mixture to beans and then add chicken, cumin, oregano, and peppers.
Cook for 1/2 hour and add cilantro.
garnish as desired and serve with corn chips or corn bread.
Time does not include soak time.