xiaoxl/recipe_data huggingface dataset:
Beer Cheese Soup


Ingredients:
water, butter, olive oil, onion, carrot, celery, frozen cauliflower, garlic cloves, salt, pepper, flour, light cheddar cheese

Directions:
Heat olive oil and melt butter in the bottom of a sauce pan.
Chop small onion, garlic, carrots, celery.
Sautée onion and garlic in the butter mixture for 5 - 10 minutes.
Add flour and stir.
Add the carrots, celery, cauliflower.
Pour in 4 cups of water.
Add 1 tbs Better than Bouillion vegetable Bouillion.
Add salt and pepper.
Simmer for 2 hours.
Using an immersion blender, blend until smooth.
Add cheddar and beer and simmer until smooth (5 mins or so].
Orange Pine Nut Chicken (Oamc)


Ingredients:
chicken breasts, white wine, olive oil, fresh Italian parsley, garlic, thyme, salt, honey, pine nuts

Directions:
Mix all ingredients except chicken together in a medium bowl.
Place chicken breasts in a freezer bag, and pour marinade over chicken.
Freeze.
Serving Day:
Thaw completely in refrigerator (about 24 hrs].
Remove chicken from freezer bag, reserving marinade.
Grill chicken over medium heat, until chicken is tender and no longer pink.
While chicken is grilling, toast pine nuts on a cookie sheet in 350 degree oven for about 15 minutes, until lightly browned.
In a small saucepan, combine the reserved marinade and 1 T honey.  Bring to a full boil and continue boiling or 2 minutes.
Place grilled chicken on serving platter and pour sauce over chicken. Top with toasted pine nuts to serve.
Champignon Carpaccio


Ingredients:
champignon mushrooms, lemon juice, tomatoes, olive oil, fresh basil, parmesan cheese, salt

Directions:
Sprinkle some lemon juice on a large flat dish. Wash and wipe mushrooms dry, slice them thinly. Place the slices overlapping on the dish and sprinkle some more lemon juice over them.
Remove the seeds from the pepper. Chop basil, tomatoes, and a pepper finely.
Mix vinegar with olive oil and pour over the chopped vegetables. Add salt and pepper and mix well.
Pour the salsa over the champignons. Leave to marinate 30 minutes to an hour.  Scatter some parmesan shavings on top and decorate with chives.
Norwegian Flat Bread


Ingredients:
whole wheat flour, sugar, butter, boiling water, flour, buttermilk, baking powder, salt, baking soda

Directions:
Heat oven to 400º.
In large bowl combine whole wheat flour, sugar, butter and water. Let stand 5 minutes.
Stir in all remaining ingredients using enough flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth (5 minutes].
Divide dough in half; shape each half into 12x2 1/2 inch roll.
Cut each roll into 12 portions.
On lightly floured surface roll each portion to 1/8 inch thickness (flat breads will be irregular in shape].
Place on cookie sheets.
Bake 10 to 13 minutes or until golden brown.
Pork and Potato Curry


Ingredients:
sugar, salt, dark soy sauce, ground coriander, ground cumin, chili powder, ground turmeric, water, onion, garlic cloves, olive oil, potatoes, garam masala

Directions:
Mix the sugar, salt, soy sauce, coriander, cumin, chili powder, turmeric and cornflour paste in a bowl, adding a little water if necessary. Add the diced pork, mix thoroughly and refrigerate for about an hour.
Heat some of the oil in a wok and stir fry the onions and garlic for around 3 minutes. Then add the pork together the marinade and stir fry for a further 4 or 5 minutes or until the pork is cooked. Remove the pork/onions and keep aside.
Add a little more oil to the wok and stir fry the diced potatoes until brown on all sides. Add around 300 ml of warm water, cover the wok and simmer for about 10 minutes or until the potatoes are cooked through.
Return the pork and onions to the wok, mix thoroughly and bring to the boil. Mix in the garam masala and simmer for 1 minute. Serve hot with naan bread or roti and/or rice.
Strawberry Rhubarb Super Crumble


Ingredients:
flour, baking powder, sugar, brown sugar, turbinado sugar, lemon, zest of, unsalted butter, rhubarb, strawberry, sugar, cornstarch, salt

Directions:
Pre-heat oven to 375°F.
Prepare topping: Combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a deep oven safe dish.
Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
Oregano Chicken
Category: meat-and-poultry
By CSSTITCHES

This is an easy recipe with good oregano flavor.

Ingredients:
¼ cup butter, melted
¼ cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons dried oregano
1 teaspoon garlic powder
6  skinless, boneless chicken breast halves

Directions:
Preheat oven to 375 degrees F (190 degrees C). Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well. Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.

Yields: 6 to 8 servings

Calories: 180.4
Fat: 7.9 g
Saturated fat: 4.5 g
Carbohydrates: 2.6 g
Sugars: 0.9 g
Dietary fiber: 0.3 g
Protein: 23.9 g
Cholesterol: 76.1 mg
Sodium: 418 mg
Coach's Favortie Peanut Butter M&m Cookies


Ingredients:
peanut butter, brown sugar, eggs, flour, 2% low-fat milk, baking soda

Directions:
Preheat oven to 375°F.
Cream peanut butter and brown sugar in a large mixing bowl. Add the eggs and beat until well incorporated. Add milk, flour, and baking soda until a nice dough is formed. Stir in M&Ms.
Drop cookies onto greased baking sheets by rounded teaspoon. Bake until cracks form and edges are golden brown, about 13 minutes.
Remove from oven, let sit for 2 minutes, transfer to wire rack to cool completely.
Quick Boston Baked Beans


Ingredients:
olive oil, bacon, garlic cloves, hot paprika, diced tomatoes, brown sugar, tomato paste, borlotti beans, English muffins, butter, flat leaf parsley

Directions:
Heat oil in a deep non-stick frying pan over medium heat.
Add bacon and cook for 4 to 5 minutes or until crisp.  Remove bacon from pan using a slotted spoon and set aside.
Add onion to frying pan, cook stirring for 3 minutes or until onion is tender and light golden, add garlic and paprika continue to cook stirring for 1 minute.
Return bacon to frying pan and add the tomatoes, sugar, tomato paste and beans.  Cook stirring often for 5 minutes or until heated through.
Season with salt and pepper.
Split muffins and toast.  Spread with butter.
Place on serving plates and spoon baked beans over the muffins and sprinkle with parsley.
Smothered Okra Wth Shrimp


Ingredients:
okra, tomato paste, tomatoes, onion, shrimp, bell pepper, smoked sausage, celery, garlic, thyme, cayenne, salt

Directions:
In a 4-quart sauce pan, saute the okra with 1/2  of the oil until tender or slime is cooked out and set aside.
In another sauce pan, heat remainder of oil, and saute smoke sausage, onion,.
celery, bell pepper and garlic. Cook until tender, then add cayenne pepper,.
thyme and tomato paste, and tomato puree, stirring constantly.
Add shrimp stock and tomato puree. Bring to a low boil, then add okra and.
cook for 1/2 hour. Add shrimp and cook until tender. Serve over hot rice.
Allison's Supreme Chocolate Chip Cookies
Category: desserts
By Maria Allison

Extra rich chocolate chip cookies. These stay soft a long time!

Ingredients:
½ cup shortening
½ cup butter, softened
¾ cup packed brown sugar
¾ cup white sugar
2  eggs
1 teaspoon vanilla extract
1 tablespoon coffee-flavored liqueur
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening, butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and coffee liqueur. Combine the flour, baking soda, and salt; stir into the sugar mixture. Mix in the oats, chocolate chips, and walnuts. Roll tablespoonfuls of dough into balls, and place them 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until golden. Cool on a wire rack for a few minutes before eating!

Prep time: 15 mins
Cook time: 12 mins
Total time: 40 mins
Yields: 2 dozen

Calories: 294.1
Fat: 16.5 g
Saturated fat: 6.5 g
Carbohydrates: 35.4 g
Sugars: 21.2 g
Dietary fiber: 2.1 g
Protein: 3.9 g
Cholesterol: 25.7 mg
Sodium: 186.7 mg
Lasagna Alfredo
Category: world-cuisine
By Sybil Gregory

Lasagna Alfredo with chicken, ricotta and spinach.  So good that my family requests it at least once a week.  Serve with diced tomato as a garnish.

Ingredients:
1 (16 ounce) package lasagna noodles
1 (10 ounce) package frozen chopped spinach
3  cooked, boneless chicken breast halves, diced
2 (16 ounce) jars Alfredo-style pasta sauce
4 cups shredded mozzarella cheese
2 pints ricotta cheese
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Cook spinach according to package directions; drain. In a medium bowl, combine chicken and one jar of  , stir together.  In a separate bowl, combine ricotta and drained, cooked spinach, and stir. In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping.  Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly.  Sprinkle 1 cup of shredded mozzarella over chicken mixture.  Top with another layer of noodles.  Spread spinach mixture evenly over noodles.  Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly.  Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste. Bake 50 to 60 minutes, until top is brown and bubbly.

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

Calories: 954.2
Fat: 57.7 g
Saturated fat: 26.7 g
Carbohydrates: 56.5 g
Sugars: 6.8 g
Dietary fiber: 2.7 g
Protein: 55.2 g
Cholesterol: 157 mg
Sodium: 1763.8 mg
Marinara Dipping Sauce
Category: appetizers-and-snacks
By Jackie Smith

Serve this traditional marinara sauce with warm bread. Garlic bread would also be delicious!

Ingredients:
1 tablespoon olive oil
2 cloves garlic, chopped
5  tomatoes, peeled and finely chopped
1 teaspoon white sugar
¼ cup water
2 teaspoons chopped fresh basil
salt and pepper to taste

Directions:
In a large skillet, heat oil and saute garlic until light brown and softened. Be careful not to burn the garlic. Stir in tomatoes, sugar, water, basil, and salt and pepper. Bring contents of the pan to a boil. Cover and simmer on low heat for approximately 45 minutes, stirring occasionally. Serve warm.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 63.9
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 7.6 g
Sugars: 5.1 g
Dietary fiber: 1.9 g
Protein: 1.5 g
Sodium: 8 mg
Veggie Pita Pizzas


Ingredients:
red bell pepper, zucchini, dried oregano, dried basil, part-skim mozzarella cheese, parmesan cheese, crushed red pepper flakes

Directions:
Preheat oven to 400 degrees., On oven rack or in toaster oven, toast pita bread for 1 minute., Remove and allow to cool., Spread 1/4 cup pasta sauce on each pita round., In medium bowl, combine red pepper, zucchini, yellow squash and mushrooms., Spoon evenly onto pita rounds., Sprinkle 1/4 teaspoon oregano and basil on each round., Divide mozzarella among pitas., Top each with 2 teaspoons of Parmesan cheese., If desired, sprinkle with a bit of crushed red pepper flakes., Broil, watching carefully, until cheese is melted and bubbly, and pita is hot., Serve immediately.
Fish Bake- Individual Pies- Serves 4-6


Ingredients:
butter, margarine, olive oil, carrot, celery, spring onions, plain flour, milk, soymilk, lemon, zest of, lemon juice, parsley

Directions:
Preheat oven to 180°C.
Divide crumbs in half.
Melt butter and pour over 1/2 of the bread crumbs.
Add the olive oil to a frypan and cook carrot and celery until softened- about 3-4 minutes.
Add the onion and cook for another minute.
Sprinkle in the flour and stir to form a paste.
Remove the frypan from the heat and slowly stir in the milk. Return to heat and bring to the boil, stirring until smooth.
Stir in fish, lemon rind and juice. Remove from heat.
Spoon mixture into 4 1/4 cup (310ml] heatproof dishes and sprinkle over the crumbs/butter mixture.
Bake for 25 minutes or until topping is golden.
Serve warm, sprinkled with parsley.
Succotash


Ingredients:
onion, lima beans, butter, corn kernels, tomatoes

Directions:
Boil lima beans in salted water for 5 minutes or until tender., Drain well., Melt butter in saute pan over medium low heat., Add onions, beans, corn and tomatoes., Saute, stirring often for approximately 5 minutes., Add salt and pepper to taste., Serve hot.
Sour Cream Marinated Chicken II
Category: meat-and-poultry
By CHRIS BOYER

Bone-in chicken breasts marinated in a seasoned sour cream mixture, then breaded and baked. This recipe is surprisingly easy and tasty for people of all ages.

Ingredients:
2 cups sour cream
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons celery salt
2 teaspoons paprika
½ teaspoon salt
½ teaspoon ground black pepper
4 cloves garlic, minced
12  bone-in chicken breast halves, skinless
1 ¾ cups dry bread crumbs
⅓ cup butter

Directions:
To Marinate: In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken breasts and coat well with sour cream marinade. Cover dish or bowl and refrigerate to marinate for at least 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Place bread crumbs in a shallow dish or bowl. Remove chicken from marinade and discard marinade. Dredge chicken in bread crumbs to coat well and place in 2 lightly greased 9x13 inch baking dishes. In a small saucepan or skillet, melt butter and spoon evenly over chicken. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until chicken is cooked through and fork-tender and juices run clear.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 9 hrs 25 mins
Yields: 12 servings

Calories: 324.6
Fat: 15.5 g
Saturated fat: 8.8 g
Carbohydrates: 14.2 g
Sugars: 1.3 g
Dietary fiber: 0.9 g
Protein: 30.8 g
Cholesterol: 98.9 mg
Sodium: 607 mg
Pot Sticker Chicken Egg Drop Soup


Ingredients:
chicken broth, onion, cold water, cornstarch, eggs, pepper, garlic, ginger, scallion

Directions:
Mince half an onion and saute in 2- T wok oil.
Add the chicken broth; season with garlic and pepper.
Bring to a boil.
Add frozen potstickers and cook according to directions (about 8 minutes].
Mix cold water and cornstarch and add to broth.
Whip two eggs with some water (about 2 T.] Take the kettle off the heat, and pour egg mixture in a small stream, while stirring.
Add 1 teaspoon of sesame oil to the pot for flavor.
Garnish with scallions and minced ginger, if desired.
Chris's Breakfast  Casserole


Ingredients:
bacon, sausage, mushroom, onion, red bell pepper, potatoes, garlic clove, paprika, sage, scallion, eggs, cheese

Directions:
Fry bacon and sausage; remove.
Spray Pam around pan also.
Add onions, pepper, potatoes and garlic to grease/Pam mixture.
Add paprika and sage.
Cook until almost done.
Add crumbled meat back.
In greased casserole toss skillet items with spinach.
Pour into casserole.
Pour over eggs, scallion, and cheese if you like.
Bake at 425 degrees Fahrenheit for 15 minutes until eggs are set.
Creamy Avocado Soup


Ingredients:
avocados, fresh cilantro, onion, green onion, fresh parsley, lime juice, chili powder, salt, pepper, ground cumin, chicken broth, sour cream

Directions:
Process avocado in a blender or food processor until mixture is smooth, stopping to scrape down sides.
Add chopped cilantro and next 9 ingredients, and process until mixture is smooth, stopping to scrape down sides.
Pour into a large bowl; stir in chicken broth and sour cream.
Cover and chill 3 hours.
Tip:
* 1 (16-ounce] container light sour cream may be substituted.
Makes 8 cups.
Venison Tenderloin
Category: meat-and-poultry
By REDWINE48

Marinate venison in a red wine based marinade for 12-36 hours depending on size of meat and age of deer. Then remove from marinade and grill or roast until meat is medium rare.

Ingredients:
4 pounds venison tenderloin
1 cup red wine
½ cup apple cider vinegar
1 medium onion, chopped
2 cloves garlic, crushed
2  bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary

Directions:
Combine the red wine, cider vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours. Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a roasting rack in a roasting pan. Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving. While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 13 hrs 35 mins
Yields: 6 servings

Calories: 345.4
Fat: 6.1 g
Saturated fat: 2.4 g
Carbohydrates: 3.4 g
Sugars: 1.1 g
Dietary fiber: 0.4 g
Protein: 57.4 g
Cholesterol: 211.7 mg
Sodium: 105.6 mg
Snowball Cookies


Ingredients:
all-purpose flour, salt, unsalted butter, powdered sugar, vanilla, powdered sugar

Directions:
Preheat oven to 400* F.
Place flour and salt in a bowl and whisk to combine.
In a food processor, cream sugar and butter until smooth.
Add vanilla and flour mixture and process in pulses until well mixed into a smooth dough.
Form into 1-inch balls and place on an ungreased cookie sheet.
Bake at 400* F for 10-12 minutes. Cookies should not get brown, so start checking on them after 8-9 minutes.
Roll hot cookies in additional powdered sugar and cool. Dust with additional powdered sugar, if desired, while still warm.
Chocolate Raspberry Mocha Layer Cake


Ingredients:
granulated sugar
water
vanilla
flour
baking soda
salt
soymilk
instant coffee
Easy Chocolate Icing (Vegan]

Directions:
Blend granulated sugar with vegetable oil.  Add water and vanilla and stir well.
In a seperate bowl, mix flour, baking soda, salt and cocoa.
Measure out soy milk and stir in instant coffee.
Add flour mixture gradually to oil and sugar mixture, alternating with soy milk.  (Don't over mix]
Pour into 2 oiled 9 inch pans and bake 40 minutes at 350°F.
When cake is baked, remove from pans and cool on a wire rack.
When cool to the touch, spread the raspberry jam over one of the layers.  Top with second layer and ice with Easy Chocolate Icing, recipe # 424521.
Neely's Fish and Chips


Ingredients:
kosher salt, russet potatoes, all-purpose flour, cornstarch, garlic powder, cayenne pepper, baking powder, fresh ground black pepper, beer, cod fish fillets

Directions:
Tartar Sauce:.
1 cup mayonnaise
3 tablespoons hot pepper relish
1 clove garlic, minced
Dash hot sauce
Salt and freshly ground black pepper
Combine all the ingredients in a serving bowl. Cover with plastic wrap and let the flavors develop in the refrigerator for at least 1 hour before serving.
Preheat a deep-fryer with oil to 375 degrees F.
Bring a large pot of water to a boil over medium heat and add some salt. In small batches, add the cut potatoes and cook for 4 minutes, until they are soft. Carefully remove them from the boiling water and shock in a bowl of icy cold water. Drain and dry well with paper towels. Arrange the potatoes on a paper towel lined sheet tray and let air-dry. Repeat with each batch.
In a large bowl, whisk together 1 cup of the flour, the cornstarch, garlic powder, cayenne, smoked paprika, baking powder, and salt and pepper, to taste. Add the beer and whisk until incorporated. The batter will be slightly lumpy.
Add the remaining 1 cup of flour to a pie plate. In batches, dredge the fish fillets in the flour, then the beer batter. Let the excess batter drip off and gently lower into the fryer. Fry until golden brown and flip, roughly 2 to 3 minutes. Remove from the oil and arrange on a serving platter.
Cranberry Scones


Ingredients:
flour, sugar, baking powder, salt, unsalted butter, half-and-half, cranberries

Directions:
Preheat the oven to 425 degrees., Mix flour, sugar, baking powder and salt., Cut in butter with a pastry blender until the mixture is coarsely crumbed., Mix in half and half, stirring just until moistenend., Fold in cranberries., Lightly flour a work surface, and knead the dough gently a few times., Do not overwork., Pat the dough out into a 1" thick round and cut it into 8 wedges., Brush the wedges with half and half and sprinkely them with sugar., Bake 12-15 minutes, until golden brown., Cool on a rack before serving.
Moist Carrot Cake
Category: desserts
By KORIBEAR

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 ½ teaspoons ground cinnamon
4  eggs
1 ½ cups vegetable oil
2 cups white sugar
2 ¾ cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
¾ cup chopped walnuts
1 cup flaked coconut

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 1 - 9x13 inch pan

Calories: 568.5
Fat: 35.7 g
Saturated fat: 6.9 g
Carbohydrates: 59.4 g
Sugars: 39.8 g
Dietary fiber: 2.8 g
Protein: 5.9 g
Cholesterol: 62 mg
Sodium: 470.2 mg
Honey and Mustard Sweet Potatoes


Ingredients:
sweet potato, small onion, honey, mustard, water, fresh ginger

Directions:
Mix honey, vinegar, mustard, water, peanut oil and grated fresh ginger.
Put sweet potato slices and onion halves in a bowl, season with the prepared sauce.
Put seasoned vegetables in an ovenproof dish, reserving liquid, and bake in hot oven (200°C] 35 minutes, until golden, basting with the reserved sauce from time to time.
(Serve on a bed of arugula].