xiaoxl/recipe_data huggingface dataset:
Port Marinated Smoked Chicken


Ingredients:
chicken breasts, olive oil, olive oil, red wine vinegar, fresh lemon juice, shallots, rosemary, black peppercorns

Directions:
Rinse chicken breasts with cold water, pat dry and place in a large ziplock bag.
In a large nonreactive bowl, mix together all the marinade ingredients and then pour into the bag with the chicken. Squeeze out the excess air and seal. Place in the fridge to marinate for 1 hour.
Place one handful of the wood chips into water to soak for 30 minutes if using a gas grill, otherwise soak all of them to use on a charcoal barbecue.
Prepare the barbeque for indirect cooking. Preheat to high heat on one side.
If using a gas grill, prepare a smoke pouch. Remove the wood chips from the water and squeeze excess water from them. Place them on a large sheet of aluminum foil towards one end, add the remaining dry wood chips and mix together well. Fold the other end over and crimp along all the edges to seal up as a pouch. Poke several holes with a fork in both sides. Place directly over the burner that is on. Close the lid and wait for smoke.
If using a charcoal barbecue, remove the wood chips from the water, squeezing out excess water, and sprinkle them directly onto the hot coals.
Remove the chicken from the marinade and scrape off the excess marinade. Rub the chicken with the 1 tablespoon of olive oil and season with salt and pepper.
When smoke appears, reduce the heat to 220°F Place the chicken on the cool side of the barbecue. Close the lid and smoke for 1 hour. Chicken should have an internal temperature of 170°F; remove and let rest for 5 minutes.
French Style Creamed Cabbage


Ingredients:
cabbage, garlic clove, bouquet garni, creme fraiche

Directions:
Wash the cabbage, remove outer leaves and slice (wash again if necessary].
Bring a large pan of water to the boil, add salt and cabbage and cook for 10 minutes.
Drain cabbage.
Heat the lard in a large pan, add the garlic making sure it doesn't brown.
Add the cabbage and bouquet garni.
Moisten with the stock and and season.
Cover and simmer for 45 minutes to 1 hour, checking occasionally to ensure there is some liquid at the bottom of the pan and adding more stock if necessary.
Remove the pan from the heat and add the creme fraiche, stir and serve immediately.
Crazy Bread
Category: bread
By UtahMama

These delicious bread sticks are sure to be gone the second you pull them from the oven! They've been in our family for years!

Ingredients:
2 tablespoons active dry yeast
2 pinches white sugar
½ cup warm water
6 cups all-purpose flour, divided
2 cups hot water
3 tablespoons white sugar
2 teaspoons salt
1 tablespoon butter, melted
½ cup grated Parmesan cheese, or to taste
½ teaspoon garlic powder, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets. Dissolve yeast and 2 pinches white sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix 4 cups flour, hot water, 3 tablespoons sugar, and salt together in a large mixing bowl; pour yeast mixture into the flour mixture and mix. Add remaining flour, one cup at a time, mixing well between additions. Continue to work the mixture until you have a dough; divide dough into 2 halves. Divide each half into 12 long bread sticks and arrange onto prepared baking sheets. Pour melted butter and sprinkle Parmesan cheese and garlic powder over the breadsticks. Bake in preheated oven until golden brown, about 13 minutes.

Prep time: 25 mins
Cook time: 13 mins
Total time: 38 mins
Yields: 2 dozen bread sticks

Calories: 269.4
Fat: 2.6 g
Saturated fat: 1.3 g
Carbohydrates: 52 g
Sugars: 3.5 g
Dietary fiber: 2.1 g
Protein: 8.5 g
Cholesterol: 5.5 mg
Sodium: 449.1 mg
Garlic Seasoned Vegetables
Category: trusted-brands-recipes-and-tips
By Swanson®

Simmering vegetables in chicken broth and fresh minced garlic will bring out the best flavor in whatever combination you may choose.

Ingredients:
1 ¾ cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
2 cloves garlic, minced
4 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)

Directions:
Heat the broth, garlic and vegetables in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain the vegetables well in a colander.

Prep time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 27.8
Fat: 0.3 g
Carbohydrates: 5.6 g
Sugars: 2.9 g
Dietary fiber: 1.4 g
Protein: 1.7 g
Cholesterol: 1.5 mg
Sodium: 282.9 mg
Ukrainian Honey-Onion Sauce


Ingredients:
onions, garlic cloves, honey, Dijon mustard, cider vinegar

Directions:
Heat the oil in a large skillet over medium heat, add the garlic and onions.   Saute', stirring frequently and cook for approximately 10 minutes or until tender.
Add the stock, raise the heat to high and cook for approximately 7 minutes until the liquid is reduced by 1/2.  Add the mustard, honey, vinegar; salt and pepper to taste.  Reduce heat to med-low and simmer for 10-15 minutes.  Liquid will almost all evaporate.
Remove from heat and allow to sit for 10-15 minutes. Serve warm, but not hot.
Will keep refrigerated for 5-7 days or frozen for 3-4 months.
Hummus


Ingredients:
chickpeas, tahini, garlic, olive oil, lemon juice, salt, pepper

Directions:
Mix all of the ingredients together in your food processor., Serve with warmed pita bread.
Choco-Peanut Butter Cheesecake Bars


Ingredients:
graham cracker crumbs, butter, granulated sugar, light cream cheese, all-purpose flour, vanilla extract, eggs

Directions:
Preheat oven to 325°F
Combine crumbs, butter and 1/4 cup sugar in medium bowl. Remove 1 cup mixture and reserve for topping. Press remaining mixture onto bottom of ungreased 13 x 9-inch baking pan. Sprinkle 3/4 cup morsels over crust.
Beat cream cheese, remaining sugar, flour and vanilla extract in large mixer bowl until smooth. Add eggs, one at a time, beating until smooth. Pour over crust and morsels in pan. Sprinkle with reserved crumb topping and remaining morsels.
Bake for 25 to 30 minutes or until set. Cool completely in pan on wire rack. Refrigerate until firm. Cut into bars.
Simple Fabulous Pork Chops


Ingredients:
paprika, salt, pepper, garlic powder, extra virgin olive oil

Directions:
Completely coat pork chops w/ old bay seasoning and paprika. Sprinkle with garlic powder and a little salt & pepper.
Start by covering & saute in skillet w/ extra virgin olive oil until browned or cooked through, turning occasionally. Can uncover part way through.
Variation: Instead of salt, you can use Mexican Adobo and Sazon seasoning. Wonderful!
Shredded BBQ Chicken Sandwiches


Ingredients:
chicken breasts, ketchup, Worcestershire sauce, soy sauce, cider vinegar, crushed red pepper flakes, garlic powder, onion powder

Directions:
In a medium sized skillet, cook chicken until no longer pink.
Shred with 2 plastic forks.
Mix sauce ingredients in a medium saucepean; add chicken.
Heat on medium, then reduce heat to low.
Cover & simmer for 50-55 minutes, stirring occassionally, until chicken has absorbed most of the sauce.
Careful not to overcook or chicken might become too dry!
Serve on toasted buns.
Slow Cooker Reuben Dip
Category: appetizers-and-snacks
By C Ella Church

A wonderful, easy, creamy hot dip that even sauerkraut haters love. I often take this to work potlucks because I can assemble it at work. Just throw everything in and stir a few times. Also, it's delicious when it's overcooked and kind of dry!

Ingredients:
1 (16 ounce) jar sauerkraut, drained
1 (8 ounce) package cream cheese, softened
2 cups shredded Swiss cheese
2 cups shredded cooked corned beef
¼ cup thousand island dressing

Directions:
In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.

Prep time: 4 mins
Cook time: 45 mins
Total time: 49 mins
Yields: 12 servings

Calories: 297.8
Fat: 22.9 g
Saturated fat: 12.9 g
Carbohydrates: 5.5 g
Sugars: 2.3 g
Dietary fiber: 1 g
Protein: 17.9 g
Cholesterol: 76.2 mg
Sodium: 636.4 mg
Buttery Microwave Peanut Brittle


Ingredients:
sugar, raw peanuts, vanilla, butter, baking soda

Directions:
Mix sugar and syrup;  cook on high temperature for 4 minutes in microwave.
Stir in peanuts with a wooden spoon.  Cook on high temperature for  4 minutes more.
Stir in butter and vanilla, and cook 2 minutes on high.
Take out of oven, and add soda.  Stir until mixed well.  Work quickly!
Pour on buttered cookie sheet.  Spread as thin as possible.
Cool before breaking into pieces.
Easy Minute Steaks
Category: meat-and-poultry
By frog69

This is the easiest recipe. I serve it with mashed potatoes and warm rolls.

Ingredients:
4 (1/2 pound) cube steaks (pounded round meat)
1 (10.5 ounce) can condensed French onion soup

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, briefly brown the cube steaks. Arrange meat in a single layer in a 13x9 inch baking dish and pour the soup over the top. Bake in preheated oven for 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 435.1
Fat: 22.2 g
Saturated fat: 8.5 g
Carbohydrates: 6.4 g
Sugars: 2.9 g
Dietary fiber: 0.6 g
Protein: 49.9 g
Cholesterol: 139.6 mg
Sodium: 753.7 mg
Delicious BBQ Sauce
Category: side-dish
By Sara

This recipe for BBQ sauce tastes great on steak!

Ingredients:
⅓ cup ketchup
1 teaspoon tamari
½ teaspoon dry mustard
⅛ teaspoon ground white pepper

Directions:
Stir ketchup, tamari, mustard, and white pepper together in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 3 servings

Calories: 30.1
Fat: 0.3 g
Carbohydrates: 7 g
Sugars: 6.1 g
Dietary fiber: 0.1 g
Protein: 0.8 g
Sodium: 408.8 mg
Savory Beef Stir-Fry
Category: world-cuisine
By VictoriaSe49896

This quick version of stir-fry tastes great and is easy to make. You'll love the flavor this dish has it's just as good as any take-out you can find.

Ingredients:
1  beef bouillon cube
⅓ cup boiling water
5 tablespoons low-sodium soy sauce
2 tablespoons cornstarch
1 tablespoon teriyaki sauce
2 teaspoons white sugar
1 pound beef round steak, cut into thin strips
1 tablespoon olive oil
1 (16 ounce) package frozen stir-fry vegetables
1 (4 ounce) can sliced water chestnuts, undrained

Directions:
Dissolve beef bouillon cube in boiling water in a large bowl. Stir soy sauce, cornstarch, teriyaki sauce, and sugar into the water. Lay beef strips into the soy sauce mixture; stir to coat beef entirely. Heat oil in a large skillet over medium-high heat. Cook and stir vegetables in hot oil briefly, about 1 minute. Stir water chestnuts into the vegetable mixture, place a cover over the skillet, and cook at a simmer until the vegetables are hot, about 5 minutes. Remove vegetable mixture with a slotted spoon to a large bowl, reserving juices in the skillet. Pour beef with soy sauce marinade into the hot skillet; cook and stir until browned completely, about 5 minutes. Return vegetable mixture to the skillet; bring to a simmer. Cook and stir until completely hot, about 2 minutes.

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

Calories: 311.5
Fat: 11.7 g
Saturated fat: 3.5 g
Carbohydrates: 24.4 g
Sugars: 3.4 g
Dietary fiber: 4.9 g
Protein: 28 g
Cholesterol: 60.3 mg
Sodium: 1137.6 mg
Broccoli Pizza Crust


Ingredients:
eggs, mozzarella cheese, cheddar cheese, garlic powder

Directions:
Combine all and press evenly into well greased in to a pan or cookie sheet (this makes a LARGE 14 inch crust] sprinkle with freshly ground black pepper and basil (if desired].
Bake at 450 degrees until browned and bubbly (15-20 minutes].
Top like a pizza and rebake to cook toppings.
Elegant Strawberry and Asparagus Salad


Ingredients:
lime juice, strawberries, asparagus, lettuce

Directions:
Prepare the dressing.  Put it into a small blender cup and whiz it until combined.  Set aside.
Remove the end from the asparagus and discard.  Boil the asparagus for about 4 minutes in boiling water, then shock it in ice water to stop the cooking process.
Chop the asparagus into 1" pieces.
Put enough lettuce on each plate to cover the surface.  Add the asparagus on top of the lettuce, then add the strawberries.
Drizzle with the dressing.
Bon Appetit!
Mexican Tabbouleh


Ingredients:
Bulgar wheat, grape tomatoes, green pepper, red onion, red chili pepper, black beans, corn, fresh cilantro, lime zest, lime juice, fresh garlic, cumin, salt, white wine vinegar, honey, extra virgin olive oil, red chili pepper, avocado

Directions:
Bring the chicken stock to a boil on high in a medium saucepan.  Remove from heat and add bulgur wheat.  Stir to mix well, then cover and set aside.  It needs to sit for 30 minutes, so now we work on the other components.
Chop, slice and dice the veggies (tomatoes, green pepper, onion, chile] and throw them, beans and corn in a medium salad bowl, or if you plan on saving some for later in the week, it's easiest to put it directly in a large bowl of your food storage container of choice.
Add dressing ingredients (the next 8 ingredients] to a bowl except oil, add slowly at the end whisking until combined.
Allow bulgur wheat to cool, then add it to the veggies and toss to combine.  Pour on the dressing and toss to coat.  Cover and refrigerate for at least one hour.  Remove from the fridge, add avocado, toss to combine (if you're looking at leftovers, keep avocado separate, tightly wrapped].  Top with chips.  Ole!
Easy Tuna Casserole


Ingredients:
milk, margarine, tuna, peas

Directions:
Cook macaroni as instructed on box.
For a casserole, I like to take a minute or 2 off the recommended cooking time.
In casserole dish mix peas, tuna, soup, margarine, milk and cheese packet from box.
Salt and pepper to taste.
Add macaroni and stir gently.
Sprinkle with crumb topping.
Bake at 350 for 20 to 30 minutes or until bubbly.
Northwest Marionberry Pie
Category: desserts
By aijiesi

Marionberries are a sweet blackberry hybrid grown in the Northwest that make a perfect pie!

Ingredients:
6 cups fresh marionberries
¾ cup white sugar
6 tablespoons all-purpose flour
1 tablespoon lemon juice
1 (15 ounce) package pastry for a 9-inch double crust pie
2 teaspoons water, or as needed
2 teaspoons sugar, or to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Mix marionberries, 3/4 cup sugar, flour, and lemon juice together in a large bowl until well-combined. Fit the bottom of a 9-inch pie plate with 1 pie crust. Pour in marionberry mixture. Cover with second crust; crimp edges to seal. Brush pie lightly with water. Sprinkle 2 teaspoons sugar on top. Cut four to eight 1-inch slits in the top crust with a knife. Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden, 45 to 50 minutes more. Let cool completely before serving, about 1 hour.

Prep time: 10 mins
Cook time: 55 mins
Total time: 2 hrs 5 mins
Yields: 1 9-inch pie

Calories: 406.6
Fat: 16.3 g
Saturated fat: 4 g
Carbohydrates: 60.2 g
Sugars: 26.3 g
Dietary fiber: 5.5 g
Protein: 5.3 g
Sodium: 258.7 mg
Bread Machine Banana Nut Bread Yeast 1 Lb


Ingredients:
bread flour, whole wheat flour, salt, bananas, brown sugar, warm water, egg, vanilla extract, walnuts, pecans

Directions:
"Put in bread-machine in order above. Set to basic or white bread or 3.13 hour cycle, at 1 lb."
Chef John's Apple Butter
Category: side-dish
By Chef John

Move over, apple sauce. Apple butter is basically a spreadable apple pie filling, only better. Though cooking time is long, it's super easy and pretty hands-free. Pair it with some sharp Cheddar on a cheese plate, or slather it onto cheesy biscuits (see footnote). Other approved uses include spreading between the layers of a spice cake, filling seasonably appropriate thumbprint cookies, or even as a condiment for pork chops.

Ingredients:
5 pounds Granny Smith apples, cored and cut into 1-inch pieces
1 ½ cups white sugar
½ cup brown sugar
1 teaspoon salt
2 teaspoons ground cinnamon
⅛ teaspoon freshly grated nutmeg
½ teaspoon ground allspice
¼ cup apple cider vinegar
1 splash water

Directions:
Place apple pieces into a large slow cooker. Add white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and vinegar. Add a splash of water and mix well. Cover and cook on High until apples are starting to soften and release liquid, 1 to 2 hours. Reduce heat to Low and cook, uncovered, until all the apple flesh is dissolved, 5 to 6 hours. Stir occasionally. Puree using an immersion blender until smooth. Continue cooking, stirring occasionally, until darkened and thick, about 4 hours more. Pass apple butter through a strainer if desired. Seal in a glass container and refrigerate until cool.

Prep time: 15 mins
Cook time: 10 hrs
Total time: 10 hrs 15 mins
Yields: 4 cups

Calories: 81.8
Carbohydrates: 21.8 g
Sugars: 20 g
Dietary fiber: 1.5 g
Protein: 0.2 g
Sodium: 74.5 mg
Huntsman's Jam


Ingredients:
elderberry, blackberry, apples, lemon, juice and zest of, sugar, clove

Directions:
Wash all your fruit, especially berries picked from the garden or hedgerow.
Carefully, using a fork,strip the Elderberries from the stalk into a bowl to prevent them from going everywhere.
Zest and juice the lemon.
Core and peel and slice the apples.
Put the berries, zest ands juice in a good pan and crush them together to break the berries.
Stir in the sugar and fling in the sliced apples.
Bring slowly to the boil and continue at boiling as slowly as possible stirring fom time to time.
Skim the froth off as the jam boils until you reach setting point and then take from the heat.
Boil some water and sterilise your jars with it and mind your fingers.
Carefully pour or ladle your jam into the jars seal, label and then have a nice cup of tea with some of your jam on toast or scones as is to your liking.
Frittata With Cherry Tomatoes and Baby Spinach


Ingredients:
eggs, olive oil, cherry tomatoes, fresh basil, fresh parsley

Directions:
Preheat the over to 200C/gas 6., Whisk the eggs with 2 tablespoons of water., Heat the oil with 1 tablespoon of water., Add the tomatoes and spinach and cook until the spinach begins to wilt., Sprinkle the herbs., Pour in the eggs and transfer to the preheated over., Bake for 10-12 minutes until well- risen and golden brown., Slice in wedges and serve with a side salad.
French Lentil Soup


Ingredients:
ham, lentils, dry red wine, onion, celery, carrot, Italian parsley, dried rosemary, salt, ground pepper

Directions:
Place the ham in a soup pot or Dutch oven., Add 10 cups water and remaining ingredients. Bring to a boil over high heat., Reduce heat and simmer 1 hour or until lentils are tender and broth is rich.
Spicy Oatmeal Cookies


Ingredients:
sugar, shortening, eggs, oatmeal, chocolate chips, baking soda, milk, salt, clove, cinnamon, vanilla, flour

Directions:
Mix ALL ingredients together, thoroughly., I like to mix this in my Kitchen Aide Mixer., Drop by rounded Tbsp onto greased cookie sheets., These cookies rise as opposed to spreading out., Bake in a pre-heated 400 degree oven, 12-15 minutes., Remove to wire rack to cool., Enjoy!
Tuscan Pork Roast


Ingredients:
olive oil, garlic cloves, lemon, zest of, sage leaves, water, white wine

Directions:
Note: I'd suggest tripling the amount of rub, butterflying the pork further, and putting the rub all over both the inside and outside of the meat.  There just wasn't enough of it for my taste.
Remove the pork from the fridge and let come to room temperature about at hour before preparing. In the meantime, cut along the bone as if you were going to cut the bone off completely, but leave about an inch still attached. Rub the pork all over with olive oil to coat. Season with salt and pepper.
Combine the finely chopped garlic, lemon zest, and herbs and rub this all over the incision made between the bone and the meat, patting down the herbs. Make a 1 inch incision between each rib bone and thread kitchen string/ butcher's twine through these incisions to tie the roast tightly and hold it together.
Place the roast on a metal cooling rack, inserted inside a deep baking tray, skin-side up. Pour water in the bottom of the tray (if you prefer, you can use white wine, and in this case, pour it all over the roast and let it drip into the tray]. Roast for 3 1/2 to 4 hours at 195º F (90º C] -- if you have a meat thermometer, you're looking for the interior to be about 150º F (65º C].
Remove from the oven, turn up the heat to 430º F (220° C] and cook another 5 minutes to crisp the skin. Rest for at least 15 minutes, uncovered, before slicing into thick slices and serving. This is wonderful with roast potatoes (possibly roasted in the pan juices under the pork] or sautéed greens.
Cabbage Stuffed Hot Banana Peppers - Canning


Ingredients:
banana peppers, cabbage, salt, celery seeds, black pepper, white vinegar, water, sugar

Directions:
Seed and de-vein peppers.
Mix together cabbage, salt, celery seed and black pepper.
Stuff peppers and pack into jars.
Mix together vinegar, water and sugar.
Bring to a boil.
Pour over peppers.
Wipe edges of the jars with a clean cloth, place lids and screw bands on fingertip-tight.
Turn jars upside down for 5 minutes, then turn right-side up and allow to seal**.
**Inversion is an heirloom method no longer recommended by the USDA/NCHFP (National Center For Home Food Preservation].  To meet current guidelines, the filled jars should be processed in a boiling water bath for 10 minutes up to 1000 feet in elevation, 15 minutes from 1000 to 6000 feet, and 20 minutes at over 6000 feet.
Brewers Nun


Ingredients:
triple sec, lime juice, maraschino cherries

Directions:
Pour all ingredients, except cherries, into 18 oz wine glass., Fill with ice and stir well., Garnish with cherries.
Tangy Zucchini Relish


Ingredients:
zucchini, onions, green peppers, vinegar, sugar, nutmeg, turmeric, celery seeds

Directions:
Place all veggies in large bowl. Sorinkle with 1/4 cup salt. Let stand overnight.
Pour off water. Place mixture in large kettle.
Add the rest of the ingredients and simmer on stove for 30 minutes.
Prepare jars.
Fill jars (following canning instructions].
Process 10 minutes.
Roasted Vegetable and Pasta Bake


Ingredients:
Italian-style diced tomatoes, alfredo sauce, parmesan cheese, romano cheese, carrots, onion, red bell pepper, zucchini, broccoli floret, garlic cloves, olive oil, kosher salt, black pepper, red pepper flakes, fresh parsley

Directions:
1. Preheat oven to 450 degrees.  Cook pasta according to package directions, drain, and return pasta to pot used for boiling.  You can chop your vegetables while the oven is preheating and water is boiling.  Feel free to use other vegetables that roast well, like fresh green beans or parsnips.
2. Toss vegetables and garlic in olive oil an season with kosher salt, black pepper, and red pepper flakes to taste.  Spread in 9x13 pan in single layer for 20 minutes, or until vegetables are slightly charred.
3. Remove vegetables from oven and decrease temperature to 375.  In pot used for boiling pasta, toss pasta with can of tomatoes, alfredo sauce, italian cheese, and other cheese (reserving 2tbp for topping].  Fold vegetables into mixture, and return mixture to 9x13 pan.  Top with additional cheese and parsley for garnish.
4. Bake for 20 minutes or until heated through.  Serve with a green salad.
Spiced Baby Carrots


Ingredients:
water, cinnamon stick, ginger, cumin, ground coriander, cayenne pepper, salt, honey, Splenda sugar substitute, lemon juice

Directions:
In a medium saucepan, combine first 8 ingredients.  Bring to a boil, reduce heat, cover and simmer for 5 minutes.
Discard cinnamon stick.  Add honey, lemon juice, and Splenda to the carrots.  Bring to a boil.  Cook uncovered for 5-10 minutes, until carrots are tender and most of the liquid is evaporated.