xiaoxl/recipe_data huggingface dataset:
Vegetarian Taco Salad (For the Dieter)


Ingredients:
"romaine lettuce"

Directions:
Heat griller crumbles according to package, adding water according to your taste for consistency.
Add taco seasoning and let heat for 30 seconds longer so that the onion bits soften. I add extra cumin here for a smokier flavor, but you could also had a TINY bit of cayenne if you like the heat.
Top lettuce with "meat," then sprinkle on taco sauce.
Enjoy! :3 You could also top with shredded cheese, sour cream, or tomatoes, but I don't like any of those.
Mushrooms & Green Pepper & Barley Hot Dish With Gravy


Ingredients:
whole mushrooms, green pepper, quick-cooking barley, water

Directions:
Get out your large crockpot with lid.
Add mushrooms, green pepper,barley, dry onion soup mix, water and apple juice.
Stir so the dry onions are in the liquid and not sitting on top of the mushrooms.
Set on high and cook approximately 6 hours.
Stir once in a while.
This recipe is very forgiving. Sometimes I put in the crockpot before retiring for the night. In the morning a quick stir, and sometimes add a little more water. Stir.
Put it in a microwave dish, refrigerate and
reheat that evening.
Note: Sometimes I scatter canned chopped red piemento slices on the top before serving. It adds color.
Texas Torte


Ingredients:
eggs, milk, all-purpose flour, salt, mild green chilies, sharp cheddar cheese, monterey jack cheese

Directions:
Stir together first 4 ingredients; stir in chilies and cheeses.  Spoon mixture into a lightly greased 11 x 17 inch baking dish.
Bake at 350 degrees for 45 minutes or until set.  Cool and cut into squares.
Potato and Egg Casserole


Ingredients:
hard-boiled eggs, butter, sour cream, salt, white pepper

Directions:
Preheat oven to 350°F.
In a buttered casserole, layer 1 sliced potato, 3 sliced eggs, 1 tbsp butter, 1/3 cup sour cream and salt and pepper; repeat layer.
Add remaining potato, butter, sour cream and season.
Bake 30 minutes and serve.
Baked  Chicken Breasts With Cheese


Ingredients:
butter, boneless chicken breasts, scallions, parsley, dried thyme, dry white wine, swiss cheese, parmesan cheese

Directions:
Preheat oven to 375°F.
Lightly butter a shallow baking dish.
Place chicken in baking dish and sprinkle with salt, pepper, scallions, parsley, and thyme.
In a measuring cup combine broth and wine and pour over chicken,
Cover and bake 20 minutes.
In a small bowl combine cheeses and breadcrumbs.
Remove chicken from the oven and sprinkle with cheese mixture.
Dot with remaining butter and place under broiler until cheese is melted and golden.
Bircher Muesli (Swiss Oatmeal)
Category: breakfast-and-brunch
By Palpatine66

This is a great breakfast that you can grab fast in the morning. It goes great with a hot cup of coffee. It also keeps very well so you can make some on Sunday night and enjoy it all week!

Ingredients:
2 cups rolled oats
1  green apple, chopped
1 cup 2% milk
1 cup nonfat plain yogurt
1  banana, chopped
¼ cup raisins
1 tablespoon chopped walnuts
1 tablespoon slivered almonds
1 tablespoon brown sugar
1 tablespoon honey
1 tablespoon orange juice

Directions:
Mix oats, apple, milk, yogurt, banana, raisins, walnuts, almonds, brown sugar, honey, and orange juice together in a bowl. Chill in refrigerator for at least 1 hour to set.

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

Calories: 343.5
Fat: 6.2 g
Saturated fat: 1.5 g
Carbohydrates: 62.8 g
Sugars: 29.3 g
Dietary fiber: 6.2 g
Protein: 12.3 g
Cholesterol: 6.1 mg
Sodium: 77.8 mg
Smoothie Breakfast Muffins
Category: bread
By Cheerios

A very light and delicious muffin with the essence of blueberry and cranberry throughout the inside of the muffin.

Ingredients:
1 cup water
¼ teaspoon salt
½ cup quick-cooking oats
1 cup prepared lemonade
1 cup frozen cranberries, thawed
1 cup frozen blueberries, thawed
3 tablespoons white sugar
1 cup white sugar
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2  eggs, beaten

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups. Bring water and salt to a boil; add oats and cook until thickened, 5 to 10 minutes. Blend lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth. Pour 1 cup of the lemonade mixture into a large bowl; add 1 cup sugar and the cooked oats and stir until just-combined. Discard remaining lemonade mixture or save for another batch. Mix flour, baking powder, and baking soda in a small bowl; add to the lemonade mixture and stir until batter is smooth. Pour batter into prepared muffin cups to about 2/3-full. Bake in preheated oven until lightly browned, about 20 minutes. Cool muffins in tins for 5 minutes before moving to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 196.3
Fat: 1.3 g
Saturated fat: 0.3 g
Carbohydrates: 43.1 g
Sugars: 23.5 g
Dietary fiber: 1.6 g
Protein: 3.8 g
Cholesterol: 31 mg
Sodium: 196.1 mg
Easy Roast Potatoes and Sausages


Ingredients:
new potatoes, olive oil, sausages, orange marmalade, coarse grain mustard, cider, rosemary

Directions:
Preheat the oven to 200 degrees C (or 400 F].
Put the potatoes into a roasing tin, drizzle with the olive oil and roast for 10 minutes.
Take the pan out of the oven and nestle the sausages in between the potatoes so they sit on the bottom of the pan.
Roast for another 15 minutes, turning the sausages halfway through so they brown on all sides.
While the sausages are cooking, gently heat the marmalade, mustard and cider ina small pan.
Stir until the marmalade has melted, then increase the heat and boil for a few minutes, until the mixture is reduced by half.
Pour the sauce over the sausages and potatoes.
Toss gently, then return to the oven for another 10 minutes.
Season with salt and pepper before serving.
Raw Veggie Picnic Salad
Category: salad
By BAGLEYGERRISH

Raw vegetable salad great for transporting and keeping cold!

Ingredients:
6 slices bacon
4 cups broccoli florets
1 cup chopped celery
1 (10 ounce) package frozen green peas, thawed
1 cup sweetened dried cranberries
½ cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
½ cup slivered almonds
¼ cup white sugar
1 teaspoon salt
¼ cup white wine vinegar
2 tablespoons grated onion
¼ cup grated Parmesan cheese
1 ½ cups mayonnaise

Directions:
Place bacon in a skillet over medium high-heat, and cook until evenly brown. Drain, crumble and set aside. In a large bowl, toss together the bacon, broccoli, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise. Pour dressing over the salad. Gently toss to coat.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 servings

Calories: 359
Fat: 27 g
Saturated fat: 4.5 g
Carbohydrates: 25.2 g
Sugars: 19.1 g
Dietary fiber: 3.3 g
Protein: 6.1 g
Cholesterol: 17.4 mg
Sodium: 535.7 mg
Crock Pot Buffalo Chicken Chili


Ingredients:
boneless skinless chicken thighs, onion, celery, carrot, diced tomatoes, black beans, chicken broth, chili powder, salt, blue cheese

Directions:
Spray a 5- to 6-quart slow cooker with cooking spray.
In cooker, mix all ingredients except buffalo wing sauce and cheese.
Cover; cook on low heat setting 8-10 hours.
Stir in buffalo wing sauce.
Serve sprinkled with blue cheese, if desired.
Oven-Fried Green Tomatoes


Ingredients:
green tomato, egg, nonfat milk, cornmeal, all-purpose flour, poppy seed, salt, pepper

Directions:
Preheat oven to 450 degrees.
Cut tomatoes into 1/4" slices.
In small bowl combine egg and milk.
In another small bowl, combine cornmeal, flour, poppy seeds, salt, and pepper Spray a baking sheet with vegetable oil spray.
Dip tomato slices in egg mixture, letting excess drip off.
Coat both sides of tomatoes with cornmeal mixture.
Place in single layer on baking sheet.
Bake uncovered for 10 minutes.
Turn and bake for another 5 minutes or until golden brown.
Black Pepper Honey


Ingredients:
honey, fresh coarse ground black pepper

Directions:
"Stir together all ingredients in a small bowl until blended."
Turkey & Spinach Sliders


Ingredients:
garlic cloves, mayonnaise, salt, pepper, lemon juice, ground turkey, fresh spinach, green onions, cumin, garlic cloves, salt, black pepper, arugula

Directions:
Preheat oven to 400 degrees.
Combine all ingredients for aioli in a small bowl, mix well and cover; set aside in refrigerator until burgers are done.
In a large bowl, combine all ingredients for burgers (except the arugula and rolls] and mix well with hands until all ingredients are well incorporated.
Shape into small patties; cook over medium heat in a skillet until cooked through, 3-4  minutes per side. (These can also be made an a counter top grill, about 4 minutes total.].
While burgers are cooking, place sliced rolls cut side up on a baking sheet. Bake for 3-4 minutes, until lightly toasted.
Assemble sliders: for each slider, spread aioli on both cut sides of a pretzel roll. Place a  patty and arugula the bottom half of the roll, then top with other half of roll.
Original Strawberry Shortcake Recipe


Ingredients:
all-purpose flour, sugar, baking powder, salt, butter, egg, butter, turbinado sugar, strawberries, sugar, heavy cream, vanilla, sugar

Directions:
For the shortcake:.
Preheat the oven to 375 degrees.
Combine the flour, sugar, baking powder, and salt in a medium bowl.
Cut the butter into the dry ingredients with a pastry blender.
Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together.
(Three Ways to Make Shortcakes. 1-Make them as drop biscuits. The dough must be moist enough to drop from a spoon and pat into a flat disc. Add more milk as needed to get the desired consistency. 2-Make them as cut-out biscuits. The dough must be slightly firm to cut into shapes on the counter. Sprinkle a little flour on the counter or add flour to the dough if needed. Don’t add so much flour that the dough is firm like sugar cookie dough. Pat the soft dough out on the counter and cut into three–inch discs. If the dough is wet and the shape is a little ragged, it’s perfect. 3-Make one large shortcake. Spread the dough into an eight-inch cake pan or nine-inch pie pan. Bake for 15 to 20 minutes until golden on top and a toothpick inserted in the center comes out clean.].
Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.
Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.
For the strawberries: Wash and slice the strawberries. Sprinkle the strawberries with sugar and toss to coat.
For the whipped cream: Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.
To serve: Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries.
Easy Peasy Poached Eggs


Ingredients:
eggs, rock salt, water, tea

Directions:
Fill a large non-stick saucepan with salt, water and thyme tea and bring to a boil over high heat.
Take the water down to a simmer. Slide the eggs into the water one after the next.
Cover the lit and poach for 2 minutes.
Remove the egg with a slotted spoon. Eat immediately!
All-Natural Whole Apple Pie - No Sugar Added


Ingredients:
apples, cinnamon, cream of tartar, nutmeg, lemon juice, pure vanilla extract

Directions:
Place all dry ingredients in a large bowl.
Put all halved apples in the bowl and mix or toss to cover.
Add lemon and vanilla to the bowl and toss apples more, to cover.
***** You can add 1/4 - 1/2 cup Stevia or Truvia if you want to sweeten even more, though not necessary :].
Place bottom pie crust in non-fat butter-flavor sprayed pie pan.
I place cut halves of apples (unpeeled! :] "face-up" around the pie crust, then I top those halves with remaining halves of apples and add additional halves and pieces as needed (usually 1 or 2 halves or pieces of halves'.
Pour remaining mix on top of apples and cover with top crust.
Be sure to put 2 or 3 cuts into top of pie crust.
Brush Top Pie Crust with 1 Egg (blended] if desired - makes the pie crust look "perfectly" baked!
Bake for 45 minutes, or until golden browned.
BEST SERVED AFTER BEING REFRIGERATED (***Awesome*** :].
I use an Almond Flour, "SHORTENING-FREE", Low-fat pie for a better pie crust: it's FAR lower in calories and fat and sugar-index.
Low Fat Garlic Chicken Pasta


Ingredients:
spaghetti, cherry tomatoes, onion, chicken breasts, garlic cloves, reduced-sodium chicken broth, salt, pepper, parsley flakes

Directions:
Cook pasta until done, drain, return to pan., Stir in spinach, tomatoes and 2t oil., Cover to keep warm., While pasta is cooking: in 12 inch saucepan, heat remaing 1t oil over med heat., Add onion, cook and stir 1 minute., Add chicken, and garlic., Cook and stir until chicken is done., Stir in chicken broth, salt, and pepper., cook 2 minutes., Remove from heat, stir in parsley and butter., Add chicken mixture to pasta mixture in saucepan,, Toss to mix.
Tortilla Flats


Ingredients:
flour tortillas, salsa, mozzarella cheese, cheddar cheese, deli ham

Directions:
Preheat oven to 375°F.
Place tortillas on a cookie sheet.
On each tortilla, spread 1/4 cup salsa, 1/2 cup cheese, and 1/4 of the ham or turkey pieces.
Bake for 15 minutes, or until cheese is melted and bottom of tortilla is a little crispy.
A-1 Upside Down Cake #A1


Ingredients:
walnuts, margarine, brown sugar, fresh pineapple, cherries, sugar, eggs, water, vanilla, flour, baking powder

Directions:
Place walnuts and A-1 sauce in skillet.  Cook and toss over medium heat until nuts absorb sauce. Remove from heat and cool.
Preheat oven to 350 degrees.
Grease a 13 X 9 glass dish.
Add 3/4 brown sugar, 3 tablespoons melted margarine, pineapple, cherries  and cooled walnuts to 13 X 9 dish.
In medium bowl, Add 1/3 cup melted margarine and 2/3 cup sugar.   Stir until combined.  Add 2 eggs, 2/3 cup water, 1 teaspoon vanilla to sugar mixture and beat until well combined.
Add 1 1/2 cup flour and 3 teaspoons baking powder to sugar mixture.  Beat until well blended.
Pour batter over nuts and fruit in the 13 X 9 glass pan.
Bake 30-40 minutes at 350 degrees.
Turn cake onto platter.
Rosemary Garlic Salmon


Ingredients:
salmon fillets, fresh rosemary, olive oil, garlic cloves, salt, pepper, honey

Directions:
Place salmon filets on a large sheet of foil that is big enough to fold into a "pocket" or "envelope" around the fish when closed.
Season the fillets with salt and pepper to taste.
Cut garlic in thin slices and place on top of fillets.
Drizzle honey on top of the fish.
Place 2 sprigs rosemary on each fillet, you may choose to break them in half or at various intervals to release more flavor.
drizzle with olive oil and a dash more salt.
Fold up the tin foil sheets to completely seal in the fish, leaving no holes or gapes.
Cook in a 180°C/375°F degree preheated oven on a baking sheet.
Check for doneness after 10 minutes by gently folding open the foil (be careful, steam will escape!] and looking for "flakiness" with a fork and no translucent color. May require additional time.
If using frozen fish, begin checking for doneness after 15-20 minutes.
Serve hot, warm or cold.
Can cook with potatoes or sweet potatoes prepared in the same fashion.
Enjoy.
French Style Peas  & Mint


Ingredients:
cos lettuce, butter, plain flour, of fresh mint

Directions:
Melt butter in pot over medium heat., Stir in flour till smooth and cook 1 minute., Slowly whisk in chicken stock., Stir till thick., Stir in peas and shredded lettuce., Cook 3 minutes till lettuce wilts., Add mint and serve.
Sesame Chicken Salad
Category: bbq-grilling
By MommyBennett

Flavorful and so delicious, this sesame chicken salad will wow you!

Ingredients:
4 (4 ounce) skinless, boneless chicken breast halves
¼ cup soy sauce
2 tablespoons brown sugar
1 teaspoon minced fresh garlic
½ teaspoon grated fresh ginger
1 cup mayonnaise
1 tablespoon sesame oil
1 tablespoon white sugar
½ teaspoon grated fresh ginger
1 tablespoon sesame seeds
1 medium head napa cabbage, thinly sliced
¼ medium head green cabbage, thinly sliced
1 medium carrot, shredded
½ cup crispy fried rice noodles

Directions:
Place chicken in a large glass or ceramic bowl. Whisk soy sauce, brown sugar, garlic, and ginger for marinade together in a small bowl; pour over chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight. Preheat an outdoor grill for medium heat and lightly oil the grate. Combine mayonnaise, sesame oil, sugar, and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and chop when cool enough to handle. While the chicken is cooking, place sesame seeds in a dry pan over medium-high heat. Shake the pan like you are making popcorn and toast until seeds give off a lovely toasted smell, 3 to 5 minutes. Quickly remove from the heat and transfer to a bowl to cool; if you leave them in the pan they will continue to cook and burn. Place napa cabbage, green cabbage, and carrot in a large bowl with chicken and toasted sesame seeds. Toss together, then mix in the dressing. Divide salad onto plates and top with crispy fried noodles.

Prep time: 20 mins
Cook time: 10 mins
Total time: 8 hrs 30 mins
Yields: 4 servings

Calories: 687.9
Fat: 51.5 g
Saturated fat: 8.1 g
Carbohydrates: 30.5 g
Sugars: 16.6 g
Dietary fiber: 5.3 g
Protein: 29.4 g
Cholesterol: 85.5 mg
Sodium: 1316.8 mg
Peppermint Meringues
Category: desserts
By KATHY

These are very good, light and airy. The colors are great for the holidays.

Ingredients:
2  egg whites
⅛ teaspoon salt
⅛ teaspoon cream of tartar
½ cup white sugar
2  peppermint candy canes, crushed

Directions:
Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies. Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 5 hrs
Yields: 4 dozen

Calories: 13.3
Carbohydrates: 3.2 g
Sugars: 2.8 g
Protein: 0.2 g
Sodium: 8.8 mg
Creamy German Coleslaw
Category: salad
By Catherine S

This has been my favorite coleslaw recipe for thirty years. It's easy to make and tastes delicious. Blend dressing in the food processor if desired.

Ingredients:
½ head cabbage, thinly sliced
3 tablespoons white sugar
3 tablespoons cider vinegar
½ teaspoon celery seed
½ teaspoon salt
½ cup mayonnaise, or more to taste

Directions:
Place cabbage in a large bowl. Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat. Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 6 servings

Calories: 182.7
Fat: 14.7 g
Saturated fat: 2.2 g
Carbohydrates: 12.7 g
Sugars: 9.6 g
Dietary fiber: 2.5 g
Protein: 1.5 g
Cholesterol: 7 mg
Sodium: 316.3 mg
Pork Chops With Roasted Red Pepper Cream


Ingredients:
center-cut pork chops, onion, garlic cloves, low sodium chicken broth, heavy cream, light brown sugar, fresh basil

Directions:
Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Add chops and cook until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to serving platter and tent with foil.
Add onion to empty skillet and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with wooden spoon, until sauce is slightly thickened, about 5 minutes. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve.
Smartie Cookies


Ingredients:
butter, margarine, sugar, golden brown sugar, egg, vanilla, unsifted all-purpose flour, salt, baking soda

Directions:
Preheat oven to 375 degrees F., Cream butter and both sugars until light and fluffy., Add egg and vanilla, beat till smooth., Stir in flour, soda and salt, blend well., Gently fold in smarties., Drop by teaspoon onto ungreased cookie sheet 2" apart., Bake 8- 10 minutes.
Wasabi Asian Noodles


Ingredients:
carrot, green onion, sesame seeds, garlic clove, mirin, soy sauce, ginger, wasabi paste

Directions:
After draining the noodles during the cooking of them, mix the noodles with the sesame oil. This will allow them to not stick together. Chill the noodles.
Combine sauce ingredients throughly and chill.
When ready to make, combine noodles, carrot, green onions and sauce and serve topped with sesame seeds.
Cricket (Adult)


Ingredients:
vanilla ice cream, milk

Directions:
Combine ingredients in blender and blend until smooth., Enjoy!
Mexican Lentil Casserole


Ingredients:
onion, green bell pepper, celery, water, dried lentils, cooked rice, tomato paste, chili powder, tortilla chips, cheddar cheese, monterey jack cheese

Directions:
In a large saucepan, saute the onions, green peppers, and celery in heated oil over medium heat for 5 minutes.
Add in the water; bring to a boil.
Stir in the lentils; cover, lower heat, and simmer 40 minutes (do not drain].
Transfer lentil mixture to a large bowl; add in cooked rice, tomato paste, taco seasoning mix, and chili powder; stir to combine.
Transfer mixture to a lightly greased medium-sized casserole dish.
Bake, uncovered, in a 350° oven for 20 minutes.
Sprinkle tortilla chips and cheese on top.
Bake another 5 minutes or until cheese melts.
Peach Upside-Down Pudding Cake


Ingredients:
butter, margarine, light brown sugar, vanilla instant pudding mix, eggs, sour cream, vanilla extract

Directions:
Combine butter and brown sugar and pour into 13x9-inch pan.
Arrange peaches on top.
Combine remaining ingredients in large bowl.
Beat at medium speed 4 minutes.
Spoon into pan and bake at 350 degrees for 50-55 minutes or until cake springs back when touched.
Cool in pan 5 minutes.
Invert onto platter, and cool completely.
Garnish with whipped topping, if desired.
Chestnut, Onion, Currant Stuffing


Ingredients:
onions, unsalted butter, whole chestnuts, chicken broth, currants, flat leaf parsley, fresh sage leaf, fresh thyme leave

Directions:
preheat oven to 350°F.
toast bread in a baking pan until just dry-15 to 20 minutes.
cut onions into eight and cook in butter oven moderate heat until golden brown-25 minutes.
simmer chestnuts in 2 cups of broth for 15 minutes.
remove pan from heat and stir in currants.
let mixture stand for 5 minutes.
chop parsley.
toss together bread, onions, chestnut mixture, and reamining 1 1/2 cups broth, herbs, and salt and pepper to taste
cool completely.
preheat oven to 325°F.
bake stuffing in a shallow baking dish for 45 minutes.
garnish with parsley.