xiaoxl/recipe_data huggingface dataset:
Apricot Bars With Shortbread Crust


Ingredients:
flour, sugar, salt, butter, flour, baking powder, salt, eggs, light brown sugar, vanilla, walnuts, powdered sugar

Directions:
Set oven to 350 degrees.
Grease an 8x8-inch baking dish.
For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor.
Add in cold butter using on/off turns, and process until coarse meal forms.
Press crumbs firmly into bottom of the pan.
Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature.
To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes] drain, and set aside.
In a small bowl sift together flour, baking powder and salt.
Using an electric mixer beat eggs in a large bowl for about 2 minutes.
Add in brown sugar and vanilla and beat until thick.
Stir in flour mixture.
Mix/mix in the apricots and nuts.
Spread over the shortbread crust.
Bake for about 35 minutes, or until puffed and dark golden brown.
Cool in dish.
Cut into small squares or triangles, and dust lightly with powdered sugar.
Rachael Ray's Long Live the Chicken a La King!


Ingredients:
dry white wine, chicken broth, bay leaf, boneless skinless chicken breasts, olive oil, butter, white mushroom, salt, black pepper, all-purpose flour, chopped pimiento, frozen green pea, parsley

Directions:
In a medium skillet over high heat, bring wine, chicken broth and bay leaf to a boil.  Slide in chicken breasts.  When liquid returns to a boil, lower to a simmer; gently poach chicken until cooked through, 10 to 12 minutes.
Preheat a second skillet over high heat.  Add oil and butter.  When butter has melted into oil, add mushrooms, onions, salt and pepper, and cook until tender, 5 minutes.  Whisk in flour and cook another minute, stirring.
Remove chicken from broth and set on a cutting board.   Ladle 2 to 2 and 1/2 cups cooking liquid into the mushrooms, whisking it in; discard bay leaf.  Add pimentos and peas to the sauce.  Dice chicken into bite-sized pieces and slideinto the bubbling sauce.  Adjust salt and pepper to taste.
Split large, warm biscuits and place bottoms on dinner plates and cover with ladles of chicken a la king, then top cap with biscuit tops and garnish with chopped parsley.
Hot Apple Blast (Copycat)


Ingredients:
apple cider, cinnamon sticks, cinnamon

Directions:
Pour apple cider and syrups into a saucepan over medium heat, Stir gently and continuously.
When warmed to desired temperature, remove from heat and pour evenly into mugs.
place cinnamon sticks (standing] in mugs.
top with whipped cream and a sprinkle of cinnamon
serve while warm.
Orange Chocolate Sauce


Ingredients:
heavy cream, light corn syrup, granulated sugar, orange, zest of, bittersweet chocolate, unsalted butter, Grand Marnier

Directions:
In a medium-sized, heavy saucepan, combine cream, corn syrup, sugar & zest, & cook over medium-high heat, stirring, until sugar dissolves & liquid is slightly reduced, about 3 minutes.
Remove from heat & let cool.
When cooled, remove zest & cook over metium heat just until hot.
Turn off the heat, then add chocolates & let sit for 5 minutes without stirring, until melted.
Whisk until smooth, then add butter & whisk again until smooth.
If using the Grand Marnier, whisk it in, at this time, then serve hot or warm.
Will keep, tightly covered, in the refrigerator for up to 2 weeks, but it will need to be reheated before serving.
Cranberry and Walnut Baked Brie


Ingredients:
cranberry sauce, walnuts, all-purpose flour, shortening, salt

Directions:
Pastry: Try to keep all ingredients as cold as possible, rub the fats into the flour and salt. until you get a bread crumb consistency.
Add just enough iced water to make a dough that comes clean away from the bowl.
Roll out on a floured surface to a narrow strip.
Fold in three, give a quarter turn so one of the open ends is towards you and roll out again. Repeat three times.
Cover pastry and leave to rest in fridge 20-30 minutes. Take care to roll away from you and do not break the air bubbles that will rise.
Spread the cranberry sauce over the pastry and place brie on top and top with walnuts.
Bring the edges of the pastry together at the top of the brie in the center and pinch together.
Bake at 375F for 10-15 mins or 350F for 25-30 minutes  Take care not to overbake or the brie will become liquid and leak out of the pastry.
Spicy Peanut Chicken Stir-Fry
Category: world-cuisine
By Hilary

This is a peanutty stir-fry. Serve over rice. If you want more sauce than this recipe makes, do not double the vinegar.

Ingredients:
¼ cup chicken broth
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon white vinegar
1 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 pound skinless, boneless chicken thighs, cut into 3/4-inch pieces
1 clove garlic, minced
1  red bell pepper, cut into 3/4-inch pieces
⅓ cup dry roasted peanuts
2  green onions, sliced

Directions:
Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth. Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute. Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.

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

Calories: 328.1
Fat: 21.4 g
Saturated fat: 4.7 g
Carbohydrates: 11.1 g
Sugars: 5.3 g
Dietary fiber: 2 g
Protein: 23 g
Cholesterol: 71 mg
Sodium: 676.5 mg
Squash Cookies
Category: fruits-and-vegetables
By Francine Weston

These cookies have a spicy, squash taste.  Use any winter squash you like.

Ingredients:
½ cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
2  eggs
1 ½ cups mashed, cooked butternut squash
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup raisins
1 ½ cups chopped pecans
¼ teaspoon ground allspice
2 ½ teaspoons baking powder

Directions:
Preheat the oven to 375 degrees F (190 degrees C). In a large mixing bowl, cream butter and sugars until fluffy.  Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart. Bake for 10 to 12 minutes in the preheated oven, until edges are golden.

Yields: 5 dozen

Calories: 170.7
Fat: 7.8 g
Saturated fat: 2.4 g
Carbohydrates: 24.4 g
Sugars: 13.7 g
Dietary fiber: 1.4 g
Protein: 2.3 g
Cholesterol: 20.5 mg
Sodium: 150.5 mg
Chicken & Long Grain Rice


Ingredients:
margarine, chicken breast, onion, water, long grain rice, salt, chili powder, pepper, paprika

Directions:
In a large skillet heat oil and margarine.
Add chicken and onion cook and stir until chicken is lightly browned and onions are tender.
Stir in remaining ingredients.
Transfer to a greased 1-1/2 quart casserole dish.
Bake at 370°F for 1 hour or until rice is tender.
Pasta With Lemon, Spinach, Parmesan and Bread Crumbs


Ingredients:
extra virgin olive oil, linguine, garlic, fresh lemon juice, dry crushed red pepper, parmesan cheese

Directions:
Preheat oven to 375*F.
Toss bread crumbs with 1 TBS oil in large bowl to coat.
Spread evenly on rimmed baking sheet.
Bake until breadcrumbs are golden, about 5 minutes.
Cool.
Sprinkle with salt.
Cook pasta in large pot of boiling salted water until tender, but still firm to the bite, stirring occasionally.
Drain, reserving 1/2 cup cooking liquid.
Meanwhile, heat remaining 6 TBS oil, thinly sliced garlic, lemon juice, and dried crushed red pepper in heavy small saucepan over medium heat.
Cook oil mixture until garlic turns golden, about 5 minutes.
Toss pasta, oil mixture and spinach in large bowl until spinach wilts, adding reserved cooking liquid as needed to moisten.
Sprinkle breadcrumbs over.
Serve pasta, passing grated Parmesan cheese seperately.
Mediterranean Deviled Eggs


Ingredients:
mayonnaise, onion, capers, kalamata olives, Dijon mustard

Directions:
Halve eggs lengthwise.
Remove yolks; press through a sieve into a small bowl.
Stir in mayonnaise, onion, capers, olives, mustard, and hot pepper sauce.
Spoon or pipe mixture into egg-white halves.
Place on serving plate; cover loosely with plastic wrap; refrigerate a few hours to thoroughly chill.
Sweet Roasted Marrow (Squash) Wedges


Ingredients:
olive oil, garlic cloves, sugar, vegetable marrow

Directions:
Preheat the oven to 190oC / 375oF / gas mark 5., Place all the ingredients except the marrow into a bowl and then mix., Add the prepared marrow and then coat., Transfer to a roasting tray and cook for 45 mins or until softened and coloured.
Cold Busting Carrot Ginger Pear Oats


Ingredients:
ginger, pear, apple, carrots, sweet potato, steel cut oats, water, cinnamon, nutmeg

Directions:
Saute the ginger for 15 seconds.
Add pears, apple, carrot and/or sweet potato and saute until they are a bit soft, about 5 minutes.
Stir the oats for a few seconds, then add the chia seed and water.
Bring this to a quick boil, and simmer for 22-25 minutes, partially covered. If required, adjust the consistency by adding more water.
How to Rise Yeast Dough in a Cool or Drafty Kitchen


Ingredients:
"warm water"

Directions:
Make your dough, put in a greased bowl and flip, to coat both sides.  Cover dough with a clean damp dish cloth.
Fill a large glass measuring cup half way with water.  Heat in microwave until water just comes to a boil and steams up the microwave.
Quickly open the door and put the dough bowl in with the water.  Close the door before all the steam escapes.
By the way, I've never tried it with the dough right on top of the water, like Bonnie's pic.  I always push the water to the back corner.
Jelly Cookies


Ingredients:
vegetable shortening, granulated sugar, egg, vanilla extract, fresh lemon juice, all-purpose flour

Directions:
Preheat oven to 350.  Lightly grease 2 baking sheets.
In a large bowl, cream the vegetable shortening and sugar.  Beat in the egg.  Beat in the vanilla extract and lemon juice.  Gradually blend the flour.
Pinch off walnut-size pieces of the dough and rool into balls.  Place 1 inch apart on the prepared baking sheets.  Press your finger into the center of each cookie to make an indention.  Fill each cookie with a little jelly.
Bake for 20 to 25 minutes, until lightly colored.  Cool on wire rack.
Chicken Pasta Salad in Creamy Curry Dressing


Ingredients:
rotelle pasta, pasta, cherry tomatoes, scallions, fresh basil leaf, unsalted butter, garlic, ginger, heavy cream, white wine vinegar, curry powder, dried red pepper flakes, mango chutney

Directions:
In a large bowl combine the pasta, chicken, tomatoes, scallions, and basil. Set aside.
In a skillet, melt the butter over low heat. Add the garlic and ginger and cook until the garlic is softened.
Add the cream and cook the mixture, whisking until slightly thickened.
Whisk in the vinegar, curry powder, red pepper flakes, and chutney.
Add the dressing to the pasta mixture, tossing to combine well.
Season with salt and pepper.
Ermine Frosting
Category: desserts
By Colleen Renzullo

Light and creamy ermine frosting to compliment any cake. I use this instead of a cream cheese frosting on red velvet cake or cupcakes. The almond flavoring really compliments red velvet and offers an alternative if you're not fond of cream cheese frosting. It makes enough to frost 18+ cupcakes or a 3-layer cake.

Ingredients:
1 cup milk
6 tablespoons all-purpose flour
1 cup white sugar
½ cup unsalted butter, at room temperature
½ cup vegetable shortening (such as Crisco®)
1 teaspoon vanilla extract
1 teaspoon almond extract, or more to taste

Directions:
Cook milk and flour in a saucepan until thick and bubbling, 5 to 10 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely, about 30 minutes. Transfer cooled milk mixture into a large bowl. Add sugar, butter, shortening, vanilla extract, and almond extract. Whip frosting until creamy, 5 to 10 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 3 cups

Calories: 58.6
Fat: 4.2 g
Saturated fat: 1.8 g
Carbohydrates: 5.2 g
Sugars: 4.4 g
Protein: 0.3 g
Cholesterol: 5.5 mg
Sodium: 2.4 mg
Corn and Black Bean Salsa


Ingredients:
black beans, corn, diced tomatoes with green chilies, roma tomatoes, purple onion, green onions, cumin, fresh cilantro, olive oil, vinegar, garlic cloves, salt

Directions:
Mix together and chill!, Serve with Tortilla Chips.
Purple Cauliflower Soup With Walnut Oil


Ingredients:
butter, leek, purple potatoes, cauliflower florets, kosher salt, white pepper, walnut oil

Directions:
In a medium saucepan, melt butter over medium-low heat, add leeks and cook until soft, about 5 minutes.
Add cauliflower, potatoes, milk and salt and bring to a simmer.
Cover and simmer on low heat until vegetables are soft, about 25 minutes. Do not boil.
Remove the vegetables from the heat, let cool slightly and purée them in a blender, with an immersion blender or in a food mill. (If using an immersion blender, cover with a towel to avoid splattering.].
If serving warm, reheat gently and serve with a drizzle of walnut oil.
If serving cold, chill in the refrigerator before serving (also with walnut oil].
Maple Bacon Cheesecake
Category: meat-and-poultry
By nicolekrystyn

The winner of the Shakespeare Theatre Company's 2010 Annual Cheesecake Bake-Off. Homemade maple-bacon-pecan crust and candied bacon topping. This was my very first attempt at a homemade cheesecake. It won best topping, tied for best first attempt, and won overall best cheesecake!

Ingredients:
2 cups graham cracker crumbs
½ cup chopped pecans
½ cup real bacon bits
3 tablespoons maple syrup
2 tablespoons butter, melted
2 teaspoons vanilla extract
1 pinch salt
3 (8 ounce) packages cream cheese, softened
½ cup maple syrup
¼ cup white sugar
3 large eggs
¾ cup heavy cream
1 tablespoon vanilla extract
1 teaspoon almond extract
1 teaspoon lemon extract
1 (8 ounce) package maple-cured bacon
½ cup maple syrup, divided

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs, pecans, bacon bits, maple syrup, butter, vanilla extract, and salt together in a medium bowl; mixture will be pretty dry. Press enough mixture into the bottom of a 9-inch springform pan to get a 1/4-inch-thick crust. Reserve extra crumbs for the sides and edges. Bake crust in the preheated oven for 10 minutes. Let cool slightly while preparing the filling. Beat cream cheese, maple syrup, and sugar together in a bowl using an electric mixer until smooth. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Add heavy cream, vanilla, almond, and lemon extracts; blend until smooth and creamy. Push mixture through a sieve to ensure a smooth filling. Wrap outside of the pan in a double layer of foil, covering the underside and extending all the way to the top. Set pan in a large roasting pan and pour in enough hot water to reach about halfway up the sides of the springform. Pour filling into the cooled crust. Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Turn oven off and open door slightly. Let cheesecake cool until nearly room temperature, 45 minutes to 1 hour. Remove from oven and let cool completely to room temperature, about 20 minutes more. Refrigerate until completely chilled, at least 4 hours but preferably 24 to 48 hours. Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking sheets with foil. Lay bacon in a single layer on the pans. Brush about 1/4 cup maple syrup over bacon. Bake in the preheated oven until bacon is halfway crispy, about 10 minutes. Transfer bacon onto a wire rack to drain the grease. Return bacon to the baking sheets and coat other side with remaining maple syrup. Continue baking until browned and crispy all over, about 10 minutes more. Cool bacon on a wire rack until safe to handle. Cut into small strips and scatter over the finished cheesecake.

Prep time: 25 mins
Cook time: 1 hr 10 mins
Total time: 6 hrs 45 mins
Yields: 1 9-inch cheesecake

Calories: 527.1
Fat: 36.5 g
Saturated fat: 19 g
Carbohydrates: 38.8 g
Sugars: 27.8 g
Dietary fiber: 0.8 g
Protein: 11.8 g
Cholesterol: 143.7 mg
Sodium: 592.3 mg
Easy White Albacore Ceviche
Category: trusted-brands-recipes-and-tips
By Bumble Bee

This ceviche is very easy to put together, using white albacore really makes the difference, fresh taste and a firm texture come together to prepare a delicious meal.

Ingredients:
2 (5 ounce) cans Bumble Bee® Solid White Albacore Tuna in Water, drained
4  lemons, juiced
½ cup chopped tomatoes
½ cup chopped fresh cilantro
½ cup chopped purple onion
6  corn tostada shells
Salt and black pepper to taste
1  jalapeno chile peppers, seeded and sliced into fine strips

Directions:
Place tuna in a mixing bowl. Add the lemon juice, salt and pepper. Let sit for 10 minutes to blend flavors. Add chopped tomatoes, cilantro, and purple onion to the bowl. Combine well; season to taste with additional salt. Serve white albacore ceviche over the tostadas and garnish with jalapeno strips.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 tostadas

Calories: 250.8
Fat: 5.3 g
Saturated fat: 1.1 g
Carbohydrates: 33.6 g
Sugars: 2.2 g
Dietary fiber: 8.9 g
Protein: 25.9 g
Cholesterol: 42.2 mg
Sodium: 388.6 mg
Crustless Spinach Quiche


Ingredients:
eggs, mushrooms, frozen spinach, parmesan cheese, sour cream

Directions:
Mix first 5 ingredints well., Fold in sour cream., Pour into greased 9 inch pie plate., Bake at 350 for 20-25 minutes.
Emergency Chicken
Category: meat-and-poultry
By Aaron

This is a great recipe for a quick and easy entree. My wife, who is 8 1/2 months pregnant, had chicken thawing and asked me to cook since she was exhausted. She didn't have any plans so I just threw some things together and came up with this recipe. I'm sure it could be improved upon, but in a pinch it was easy and delicious.

Ingredients:
1 tablespoon butter
⅔ cup barbeque sauce
1 tablespoon Worcestershire sauce
⅔ teaspoon garlic powder
1 ½ pounds skinless, boneless chicken pieces - cut into 1/2-inch strips

Directions:
Melt butter in a saucepan over medium heat. Stir barbeque sauce, Worcestershire sauce, and garlic powder together with the melted butter. Stir chicken into the sauce mixture to coat. Place cover on saucepan and simmer until the chicken pieces are cooked through and no longer pink in the middle, 3 to 5 minutes. Remove cover and spoon sauce over chicken pieces; continue cooking until sauce thickens, about 4 minutes more.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 529.9
Fat: 12.9 g
Saturated fat: 5.6 g
Carbohydrates: 32.5 g
Sugars: 22.8 g
Dietary fiber: 0.6 g
Protein: 66.3 g
Cholesterol: 190.8 mg
Sodium: 1200.6 mg
Chocolate Chip Cookies


Ingredients:
butter, white sugar, brown sugar, eggs, vanilla, flour, baking powder

Directions:
Cream butter and white sugar together., Mix in brown sugar followed by other dry ingredients - except chocolate chips., Add vanilla including eggs., Mix well with electric mixer., Add chocolate chips., Drop by spoonful onto a greased cooke sheet spaced 1 - 2 inches apart., Bake at 375 degrees for 10 minutes., Cool on rack and store in an airtight container., Freeze well.
Ginger Vegetable Chicken Noodle Bowl


Ingredients:
garlic cloves, ginger, carrot, salt, fresh ground black pepper, ground cumin, Chinese five spice powder, scallions, bean sprouts

Directions:
Heat a medium sized pot over med-high heat; add in vegetable oil, then add in the chicken; cook until lightly browned, about 3 minutes.
Add in the garlic and ginger, stir; add in the carrots; season with salt and pepper; add in the cumin and five-spice powder.
Add in the stock and bring soup to a boil.
Add in the vermicelli and decrease heat to a simmer; cook for 3 minutes.
Add in the scallions and bean sprouts and turn off the heat; let the soup stand for 5 minutes, adjust seasonings and serve.
Cuba Libre


Ingredients:
dark rum, fresh lime juice, lime wedges

Directions:
Mix rum, lime juice, and cola together in a pitcher., Pour over ice into tall glasses and garnish with lime wedge.
Quick and Easy Paella
Category: world-cuisine
By Chef John

Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.

Ingredients:
1 pound jumbo shrimp, peeled and deveined, shells reserved
2 teaspoons olive oil
½ teaspoon saffron threads, or more to taste
2 ¼ cups chicken broth
1 tablespoon olive oil
8 ounces chorizo sausage, sliced into thin rounds
½  yellow onion, diced
2 cloves garlic, minced
1 ⅓ cups Arborio rice
½ cup green peas
1  red bell pepper, cut into thin strips
salt to taste
1 teaspoon paprika
1 pinch cayenne pepper, or more to taste

Directions:
Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes. Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot. Preheat oven to 425 degrees F (220 degrees C). Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low. Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas. Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper. Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid. Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes. Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 476.4
Fat: 19.3 g
Saturated fat: 6.2 g
Carbohydrates: 46.9 g
Sugars: 2.7 g
Dietary fiber: 2 g
Protein: 26.4 g
Cholesterol: 150.2 mg
Sodium: 975.1 mg
Beef Ragout


Ingredients:
margarine, lean beef, onions, garlic cloves, fresh parsley, dried parsley, orange zest, fresh rosemary, dried rosemary, bay leaves, cinnamon, salt, fresh mushrooms, green bell pepper

Directions:
Heat the margarine in a large non-stick skillet.
Brown the beef cubes on all sides over high heat; transfer to a large pot or Dutch oven.
Lower the heat under the skillet and add the onion and garlic; stir and cook about 5 minutes.
Transfer to the large pot.
Add 1/2 cup water, the parsley, orange zest, rosemary, bay leaves, cinnamon, and salt to the large pot.
Cover and simmer 1-1/2 hours, or until the meat is tender.
Add water if the mixture becomes dry.
Remove the bay leaves.
Add the mushrooms and green pepper, stir, cover, and cook about 5 minutes more.