xiaoxl/recipe_data huggingface dataset:
Salsa Vegetable Soup
Category: soups-stews-and-chili
By livelovelaugh13

My mom makes a beef veggie stew that is similar to this, but I wanted something healthy, low sodium, and full of veggies! It is a great soup to eat on a cold winter night. I serve it by itself, but it would also be great with a side of French bread to dip in the broth!

Ingredients:
2 tablespoons olive oil
½  onion, diced
1  yellow bell pepper, diced
7 cloves garlic, minced
5  red potatoes, cut into 1-inch cubes
4  carrots, diced
1  zucchini, sliced and quartered
1 quart water, or as needed
4 cups salsa
1 ½ teaspoons Italian seasoning
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 teaspoon ground black pepper
2  bay leaves
1 pinch chili powder
1 pinch ground paprika
1 head broccoli, cut into florets
½ cup frozen peas

Directions:
Heat olive oil in a large pot over medium heat; cook and stir onion, yellow bell pepper, and garlic in the hot oil until softened, 5 to 10 minutes. Add potatoes, carrots, zucchini, and enough water to cover mixture by 2 inches. Stir salsa into the mixture and add Italian seasoning, onion powder, garlic powder, black pepper, bay leaves, chili powder, and paprika. Cook soup over medium-low, maintaining a slight boil, until potatoes soften, about 40 minutes. Add broccoli and peas; cook until broccoli is tender, about 20 more minutes. Remove bay leaves.

Prep time: 25 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 221.3
Fat: 4.1 g
Saturated fat: 0.6 g
Carbohydrates: 42.9 g
Sugars: 9.1 g
Dietary fiber: 8.2 g
Protein: 7.4 g
Sodium: 837.2 mg
Madame Cristo - Grilled Ham and Cheese
Category: breakfast-and-brunch
By Chef John

What started as a Croque Madame with custard instead of the usual white sauce turned into a Monte Cristo with a poached egg on top. Unable call it a Croque Madame anymore, I turned to Twitter for help. Some dude who goes by the name Zap Shakur suggested I go with Madame Cristo, and the rest is history. Top with poached or fried eggs and garnish with fresh chives.

Ingredients:
2 large eggs
½ cup heavy cream
½ teaspoon salt
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
1 teaspoon freshly grated lemon zest
4 slices white bread
8 thin slices  Havarti cheese
4 ounces thinly sliced honey baked ham, halved
2 tablespoons butter
½ teaspoon champagne vinegar
2  eggs
1 pinch cayenne pepper

Directions:
Combine egg, heavy cream or milk, salt, cayenne pepper, nutmeg, and lemon zest in a bowl. Mix until batter is thin and runny. (Add 2 tablespoons more milk or cream if needed.) Toast bread until lightly browned. Add Havarti cheese to each slice. Divide ham between two sandwiches. Bring the two halves of the sandwich together and place into the batter. Flip several times to coat evenly; place on a plate. Repeat with second sandwich. Fill a large saucepan with 2 inches of water and bring to a boil. In the meantime, melt butter in a skillet over medium heat. Cook sandwiches in the hot butter until outside is browned and cheese is melted, about 4 minutes per side. Meanwhile, reduce saucepan heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip it into the simmering water, holding the bowl just above the surface of water. Repeat with second egg. Cook until the egg white is firm and the yolk has thickened but is not hard, 2 1/2 to 3 minutes. Transfer sandwiches to plates and dust with cayenne pepper. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto each sandwich. Dust with cayenne pepper.

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

Calories: 903.4
Fat: 69.8 g
Saturated fat: 39.9 g
Carbohydrates: 31.2 g
Sugars: 6.1 g
Dietary fiber: 1.5 g
Protein: 39.6 g
Cholesterol: 565.7 mg
Sodium: 2135.9 mg
Rogene's Peanut Butter Cookies


Ingredients:
brown sugar, white sugar, shortening, butter, peanut butter, flour, eggs, baking soda, vanilla, salt, chocolate chips

Directions:
Cream butters and sugars together (including peanut butter.
Continue mixing while adding eggs, vanilla and dry ingredients.
Drop cookies onto a cookie sheet.
Dip a fork in sugar and press cookie down.
Bake for 10 min at 350*.
Fiery Grilled Asparagus


Ingredients:
fresh asparagus, rice vinegar, sugar, toasted sesame seeds

Directions:
Rinse asparagus and trim off bottom of stalks.
Place on grill over high heat and cook, turning frequently, until crisp tender and lightly charred.
Remove from grill and place in a bowl.
In a small bowl, whisk together the oil, vinegar and sugar.
Pour over asparagus and toss to coat well.
Season to taste with salt and pepper and sprinkle with toasted sesame seeds.
Serve hot, cold or at room temperature.
Cinnamon-Pecan Muffins
Category: bread
By Mamachef

Moist, delicious cinnamon muffins with pecans. What more could you ask for?

Ingredients:
1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon salt
⅔ cup milk
⅓ cup vegetable oil
1  egg
½ cup chopped pecans
¼ cup chopped pecans
1 tablespoon white sugar
1 tablespoon butter, melted
1 teaspoon ground cinnamon

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin. Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Combine milk, vegetable oil, and egg in a separate bowl; beat with an electric mixer until thoroughly blended. Pour into flour mixture and mix until moist; do not overmix. Fold in pecans and transfer about 2/3 cup batter to each prepared muffin cup. Bake muffins in the preheated oven for 8 minutes. While muffins are baking, mix pecans, sugar, melted butter, and cinnamon for the topping in a small bowl. Remove muffins from the oven, top with pecan-butter mixture, and return to the oven. Bake until muffins are golden and tops spring back when lightly pressed, 7 to 12 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 232.5
Fat: 12.8 g
Saturated fat: 2.1 g
Carbohydrates: 27.7 g
Sugars: 14.5 g
Dietary fiber: 1.3 g
Protein: 3.2 g
Cholesterol: 17.3 mg
Sodium: 196 mg
Paul's Grilled Italian Chicken Breasts


Ingredients:
boneless skinless chicken breasts, extra virgin olive oil, lemon pepper, oregano, salt, pepper

Directions:
Place chicken in plastic bag. Mix all other ingredients then pour in bag over chicken. Let stand in fridge overnight, stirring occasionally.
Place chicken on grill grate brushed with oil. Flip chicken once after 10 minutes, halfway through cooking time.
Remove chicken from grill when chicken is no longer pink inside.
Vegan Cheese Fondue


Ingredients:
cashews, nutritional yeast, cider vinegar, tapioca starch, garlic powder, turmeric powder, salt, water

Directions:
Blanch the vegetables for a minute in boiling water. Transfer to an ice bath for 2 minutes. Drain.
Boil cashews for 15 minutes.
Process cashews, yeast, vinegar, tapioca starch, garlic powder, turmeric powder, salt and water in a blender until smooth.
Transfer puree into a saucepot and boil for 3-5 minutes, stirring constantly. Mixture will lump at first. Keep stirring unti smooth.
Serve “vegan cheese” to a fondue pot and serve with vegetable sticks.
Mexican-Style Chicken Sandwiches


Ingredients:
mayonnaise, fresh lime juice, lime zest, black beans, ground cumin, boneless skinless chicken breast halves, cayenne pepper, olive oil, monterey jack pepper cheese, tomatoes, avocado, leaf lettuce

Directions:
Whisk mayonnaise, lime juice and lime peel in a small bowl; season with salt and pepper.
Stir beans and cumin in a small skillet over medium heat until heated through, about 5 minutes.
Add reserved bean liquid.
Using a fork, mash beans in skillet to course paste.
Season to taste with salt and pepper.
Arrange French roll bottoms on plates; spread with bean mixture.
Sprinkle chicken with cayenne pepper and salt.
Heat oil in a large heavy skillet over medium-high heat.
Add chicken to skillet and saute until just cooked through, about 4 minutes per side.
Top chicken with cheese slices.
Cover skillet, reduce heat to low and cook until cheese melts, about 1 minute.
Place chicken on bean mixture.
Top with tomato, avocado, and lettuce.
Spread lime mayonnaise generously on cut side of each roll top; press onto sandwich.
Grilled Moroccan Chicken


Ingredients:
plain yogurt, ground cardamom, ground coriander, cumin, salt, ground cloves, pepper, boneless skinless chicken thighs, fresh coriander, fresh basil

Directions:
Oil grill and heat barbecue to medium.
In a medium-sized bowl, stir yogurt with seasonings. Open thighs. Add to yogurt mixture and turn to coat.
Lay chicken flat on grill. Barbecue, covered for 4 minutes. Baste with any remaining yogurt mixture. Turn chicken and continue to barbecue, covered until chicken feels springy when pressed, 4 to 6 more minutes.
Place on platter and sprinkle with coriander.
Pork & Beans & Cheese Open Face Sandwiches


Ingredients:
margarine, Velveeta cheese

Directions:
Spread margarine on bread or buns.
Spread pork & beans on the bread.
Place a slice of cheese on top. Broil until cheese starts to melt.
Note: You can add diced green chilies or crumbled cooked bacon to each sandwich before the cheese is added.
Ranch Crackers


Ingredients:
chili powder, garlic powder

Directions:
Combine seasonings, dressing mix and oil and mix well., Pour over crackers and stir well., Bake at 200F for 15 minutes., Stir and bake for another 5 minutes., Store in airtight container.
Shofly Minis


Ingredients:
cream cheese, butter, flour, eggs, brown sugar, vanilla, milk, butter, sugar, flour

Directions:
Heat oven to 400 degrees and line muffin tins with paper liners.
In a bowl combine the cream cheese and 1 cup of butter and mix together. Add 2 cups of flour and mix into a dough. (I found it easiest to use my hands for this.] Shape dough into 1 to 1 1/2 inch balls and press into the bottom of muffin tins.
In another bowl mix the eggs, brown sugar, vanilla, and milk together. Drizzle 1 teaspoon of syrup mixture ontop of the dough in each muffin tin.
Cream together remaining 1/2 cup of butter an.
Easiest Ever Blonde Brownies


Ingredients:
graham cracker crumbs, chocolate chips, sweetened condensed milk, baking powder

Directions:
Mix all ingredients well.
The batter will be very thick and sticky.
Pop into a well-greased 8 x 8” baking pan and push it around until it is evenly distributed.
Bake at 350° for 20 minutes or until the edges are browned and just start pulling away from the pan.
Cool at least an hour but not more than 3 hours before cutting into ¾” squares.
You need to cut them while the chocolate bits are still softish because if you wait until the chocolate hardens up completely, they become difficult to cut.
Beef Croquettes


Ingredients:
chorizo sausage, pepper, nutmeg, oregano, olive oil, onion, garlic cloves, egg, all-purpose flour, parsley, salt

Directions:
Cut the meat into pieces. Place the meat, chorizo slices and the oregano in a food processor and pulse until slightly chopped. Season with salt, pepper and nutmeg and mix the spices into the meat with your hands.
Place the olive oil, the chopped onion and the chopped garlics in a saucepan and saute over low heat until the onion starts to turn golden brown. Add the meat, stir and simmer about 15 to 20 minutes, stirring occasionally. Remove briefly the saucepan from heat and mix well the egg yolk into the meat. Then, sprinkle with flour, stir and place the pan back on the stove about 3 to 4 minutes. Turn off the heat and sprinkle with chopped parsley.
Place the meat in a dish and let cool to room temperature. Mold with your hands small portions of the meat in the shape of croquette.
In a bowl, whisk the eggs with a fork. Coat the croquettes in breadcrumbs, then dip in the eggs mixture and finally, coat once more in breadcrumbs.
Heat the oil in a skillet. When the oil is hot, add the croquettes and fry them until golden. Once the croquettes are fried, place them on a plate with absorbent papper.
Serve the meat croquettes with rice or just with salad.
Grilled Cheese With a Kick


Ingredients:
butter, monterey jack pepper cheese, sharp cheddar cheese

Directions:
Place bread in a skillet on medium heat.
Add butter to pan to prevent sticking (optional].
Lightly toast bread on both sides.
Put cheese directly in pan to slightly melt.
After cheese is slightly melted, place cheese on bread using a spatula.
Fold bread over onto instelf. (Fold in half].
Place grilled cheese on plate and eat.
Lemon Ice Cream


Ingredients:
lemons, milk, sugar

Directions:
Grate peel.  Mix cream, milk and sugar.
Add to peel.
Place in bowl in freezer until firm.
(about 6 hours].
Mash and add juice of lemons.
Mix.
Cover.
Return to freezer until firm.
Judy's Pumpkin Muffins
Category: bread
By Hope Clayton

These muffins are so easy! One can of pumpkin makes 36 muffins. So inexpensive, and super yummy!

Ingredients:
3 cups self-rising flour
2 ½ cups white sugar
2 tablespoons pumpkin pie spice
1 (15 ounce) can pumpkin puree
4  eggs
⅔ cup vegetable oil
2 tablespoons white sugar
1 tablespoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups. Whisk self-rising flour, 2 1/2 cups sugar, and pumpkin pie spice in a large bowl; stir pumpkin, eggs, and vegetable oil into dry ingredients until batter is smooth. Scoop batter into prepared muffin cups. Stir 2 tablespoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the muffins. Bake in the preheated oven until muffins are lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 3 dozen muffins

Calories: 142.5
Fat: 4.8 g
Saturated fat: 0.9 g
Carbohydrates: 23.7 g
Sugars: 15.1 g
Dietary fiber: 0.8 g
Protein: 1.9 g
Cholesterol: 20.7 mg
Sodium: 168.8 mg
Acorn Squash - a Healthy, Light & Vegetarian Summer Favorite


Ingredients:
quinoa, acorn squash, cannellini beans, olive oil, fresh parsley, of fresh mint, fresh basil, avocado, feta cheese, fresh lemon, lime

Directions:
Pre-heat oven to 400 degrees. Slice acorn squash in half, remove seeds, place on baking sheet, sprinkle with a bit of olive oil, salt, pepper to taste.  Cook for ~1hr until you can stick a fork through easily (like a baked potato].
In sauce pan, cook the quinoa - follow directions on box (normally its 1 c fresh quinoa to 2 c water].
Add can of Cannellini beans to quinoa.
Add 1/4 c of olive oil to quiona.
Add to quinoa, salt/pepper to taste (I used ~ teaspoon of salt and a teaspoon of pepper].
Right before you remove squash from oven (as quinoa has cooled] add fresh herbs to quinoa.
To plate & serve:   Place 1/2 acorn squash on dish, spoon 1/4 of quinoa mixture, top with fresh avocado, feta cheese and sliced radish.  Can drizzle with a bit more olive oil if you prefer and even a squeeze of lemon or lime.
Jamaica Cake
Category: desserts
By Connie Galloway

This cake is made right in the pan.  No extra dishes to mess up and very good. A favorite at reunions, parties, etc.

Ingredients:
2 cups white sugar
1 ½ cups vegetable oil
1 ½ cups chopped pecans
3 cups all-purpose flour
2  bananas, peeled and diced
3  eggs
1 (20 ounce) can crushed pineapple with juice
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda

Directions:
Mix together sugar, vegetable oil, pecans, flour, and bananas in a 13 x 9 inch pan.  Stir in the eggs, pineapple (with juice), vanilla, salt and baking soda.  Mix well.  Do not mash the bananas. Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until cake tests done.

Yields: 1 - 13x9 inch pan

Calories: 552.4
Fat: 33.4 g
Saturated fat: 4.2 g
Carbohydrates: 60.9 g
Sugars: 37 g
Dietary fiber: 2.6 g
Protein: 5.5 g
Cholesterol: 39.9 mg
Sodium: 272.1 mg
Polenta Artichoke Cubes


Ingredients:
salt, ground nutmeg, butter, fresh parmesan cheese, artichoke hearts, sun-dried tomatoes packed in oil

Directions:
Cook instant polenta in salted water according to package instructions.
Mix in ground nutmeg, butter and parmesan cheese.
Remove from stove top and let sit for 2 minutes.
Pour into a greased, rectangular casserole dish. The polenta should be about 1 inch thick in the dish.
Cover and refrigerate the casserole dish overnight or atleast until set and well-chilled.
When polenta is set, cut polenta into 1 inch cubes.
Gently remove polenta cubes from casserole dish.
You can now brown them briefly in hot butter in a pan, or skip this step (for a lower-fat version] and stick a toothpick into each cube.
Drain artichoke hearts and sun-dried tomatoes on papertowels.
To assemble appetizers:.
Add a piece of salami to each toothpick.
Then put a sun-dried tomato on each toothpick. Cut larger tomatoes in half or in quarters, if needed.
Top off with an artichoke heart. Artichoke hearts can also be halved or quartered, if needed.
Arrange attractively on a platter before serving.
Keep refrigerated until serving.
Tidbit Raw Vegetable Salad With Toasted Seeds


Ingredients:
carrots, celery ribs, broccoli, cauliflower, green bell pepper, red bell pepper, spinach, red cabbage, green cabbage, onion, cucumber, radish, fresh basil, unsalted sunflower seeds, sesame seeds, seasoning salt, olive oil

Directions:
Slice, dice, grate and mince all vegetables until they are all in tiny bite size pieces, and toss together in a large bowl.
Heat the olive oil in a large pan.
Season the pumpkin, sunflower and seasame seeds with the seasoned salt.
pan fry the seeds in olive oil and cool on a paper towel.
Toss the seeds with the salad.
serve with your favorite dressing.
Homemade Hot Apple Cider


Ingredients:
allspice, nutmeg, cinnamon, clove, sugar, dark brown sugar, water

Directions:
1. Juice apples in juicer until you have liquid for 10 cups.
2. Pour juice into large pot.
3. Add allspice, nutmeg, cinnamon, cloves, sugar, brown sugar, & water to pot of juice.
4. Put about 1 TBSP of cloves in a tea steeper and hang it on the side of the pot so the cloves are in the juice. (You could also use a cheese cloth bag or just throw them in, they come out when you strain the juice].  You could also use ground cloves but only use about 1/4 teaspoon.
5. Cook on med heat just until boil then reduce heat to simmer.
6. Cook on simmer for about an hour or as long as you want.
7. Strain cider through small mesh strainer or through cheese cloth.  (I used an extremely thin dish towel] Make sure to squeeze any extra juice that might be left in the cheese cloth.
8. Your cider is ready to serve.
This cider is also really good cold.
Apricot BBQ Sauce


Ingredients:
canola oil, yellow onion, garlic cloves, apricots, vegetable broth, water, ground ginger, ground coriander, fresh ground black pepper, molasses, pure maple syrup, soy sauce, liquid smoke

Directions:
In a saucepan over medium high heat, saute the onions in the oil for 7-10 minutes, until browned.
Add garlic and saute another 1-2 minutes until fragrant.
Add the vegetable broth to deglaze the pan.
Add apricots, ginger, coriander and pepper.
Cover and bring to a boil.
Lower heat to medium-low and cook for 10 minutes or until apricots are soft.
Uncover and add remaining ingredients.
Continue to cook another 10 minutes, stirring and mashing the apricots.
Remove from the heat and let cool.
Transfer to blender and puree until smooth.
Keep refrigerated until ready to use.
Dorsey's Fish & Oyster House Crab Cakes
Category: appetizers-and-snacks
By Dorsey Marshall, Jr.

This recipe makes traditional crab cakes.  Enjoy!

Ingredients:
1 ½ teaspoons Old Bay Seasoning™
2 tablespoons biscuit baking mix
1 tablespoon dried parsley
2 tablespoons mayonnaise
1 tablespoon prepared mustard
1  egg, beaten
¼ teaspoon Worcestershire sauce
1 pound crabmeat
2 quarts vegetable oil for frying

Directions:
Mix together  ™ seasoning, baking mix, and parsley in a medium size mixing bowl.  Stir mayonnaise, mustard, egg, and Worcestershire sauce into dry ingredients. Mix in crab meat gently. Form mixture into 6 to 8 balls. Heat 1 inch oil in a large, heavy bottomed skillet to 365 degrees F (185 degrees C). Place balls in pan, and flatten slightly with a spatula.  Flip the crab cakes over after 3 minutes, or when the crab cake is browned on one side.  Continue frying until done.  Drain on paper towels.

Prep time: 9 mins
Cook time: 6 mins
Total time: 15 mins
Yields: 6 to 8 crab cakes

Calories: 294.8
Fat: 26.5 g
Saturated fat: 3.6 g
Carbohydrates: 1.7 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 12.8 g
Cholesterol: 75.1 mg
Sodium: 367.7 mg
Spaghetti Risottati alle Vongole
Category: world-cuisine
By Buckwheat Queen

Spaghetti is cooked like a risotto in fresh clam sauce for a flavor-packed dish. A few simple ingredients can create this delicious pasta dish that will wow you. The spaghetti take in the juices of the clams using minimal water. This is one of my family's favorite pasta dishes.

Ingredients:
8 cups water
1 tablespoon salt
2 tablespoons extra-virgin olive oil
1  red Thai chile pepper, seeded and chopped
1 clove garlic, crushed
2 pounds verace clams in shell, scrubbed
¾ cup white wine
12 ounces spaghetti
1 teaspoon lemon zest
½ cup chopped flat-leaf (Italian) parsley
1 teaspoon coarsely ground black pepper

Directions:
Bring water to a boil in a stockpot; add salt. Reduce heat to a simmer. Heat a large skillet over medium heat. Add oil, followed by chile pepper and garlic. Cook and stir gently until fragrant, about 30 seconds. Remove garlic and chile pepper; discard. Add clams to the fragrant oil. Pour wine over the clams and cover immediately. Let simmer until clams have opened, about 7 minutes. Remove clams using a slotted spoon to a large bowl. Cover to avoid losing their steam. Discard any unopened clams. Pour four ladles of salted water into the skillet with the juice of the clams. Bring to a boil over high heat. Add spaghetti; move around with a pasta fork to keep from sticking together. Cook, adding a ladle or two of salted water as needed to keep spaghetti barely covered, until pasta is tender yet firm to the bite, 8 to 10 minutes. Add clams and sprinkle in lemon zest. Give the skillet a hefty toss to gently mix the clams in the thickened sauce. Divide into four pasta bowls. Cover with parsley and serve immediately with empty plates on the side for the shells while eating.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 422.3
Fat: 8.2 g
Saturated fat: 1.2 g
Carbohydrates: 65.4 g
Sugars: 2.9 g
Dietary fiber: 3.2 g
Protein: 12.3 g
Cholesterol: 2.5 mg
Sodium: 1774.6 mg
Peach Upside-Down Cake


Ingredients:
butter, brown sugar, eggs, water, ice cream

Directions:
Preheat oven to 350°F
Place butter and brown sugar in 9x13-inch pan and place in the oven while it's heating; when butter is melted, stir to combine.
Mix cake as directed, using juice from peaches in place of water.
Arrange peaches on top of sugar mixture, and spread batter over fruit.
Bake for 45 to 50 minutes, until cake tests done with a toothpick.
Let stand 5 minutes for topping to set. Then place a large platter or cookie sheet over the pan and turn upside down.
Serve warm or room temp with whipped topping or ice cream.
Chicken, Rice, and Grape Pilaf


Ingredients:
long grain white rice, onion, garlic clove, chicken thighs, cinnamon, sugar, red seedless grapes

Directions:
Preheat oven to 375 degrees F.Put the rice in the bottom of a large casserole dish (2 qt.].
Thinly slice the onion and mince the garlic.
Heat oil in a large skillet over medium heat.  Add the chicken thighs and saute until somewhat brown, about 2 to 3 minutes on each side.  Transfer chicken to casserole.
Add onion to the skillet and saute, stirring frquently, until softened, about 5 minutes.
Add cinnamon, sugar and garlic and saute for a few seconds until you can smell the garlic.  Transfer to the casserole.
Deglaze the skillet with the chicken stock and pour over evrything in the casserole dish.  Season well with salt and pepper.
Cover and bake for 1 hour.
Remove the chicken from the dish and mix the grapes into the rice.  Replace the chicken and bake, covered, for another 10 minutes.
Let stand for 15 minutes before serving.