xiaoxl/recipe_data huggingface dataset:
Apricot Almond Chocolate Bark


Ingredients:
character(0]

Directions:
Line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
In large bowl, melt chocolate carefully.
Add 1 cup chopped almonds to chocolate, & stir to combine.
Pour chocolate mixture onto prepared baking sheet, & spread with spatula or spoon until there is an even, thin layer.
While chocolate is still wet, sprinkle remaining almonds & all the apricots over top of chocolate, pressing down gently to embed them in the chocolate.
Place in refrigerator to set, about 10 minutes.
Once set, break bark into uneven pieces & serve.
If chocolate has not been tempered, keep in refrigerator until ready to serve.
Mangonada Jell-O® Shots
Category: world-cuisine
By MamaGee805

If you like the popular Mexican treat, you will love these! Tastes like a mango margarita in jelly form.

Ingredients:
¼ cup water
2 (.25 ounce) packages unflavored gelatin
2 cups mango puree
½ cup white sugar
1 tablespoon lemon juice
1 cup vodka
1 teaspoon chamoy sauce, or to taste
1 teaspoon chile-lime seasoning (such as Tajin®), or as needed

Directions:
Heat water and gelatin in a small saucepan over medium-high heat. Whisk until dissolved, about 5 minutes. Add mango puree, sugar, and lemon juice; whisk until dissolved, about 5 minutes. Take off of heat to cool slightly, about 5 minutes. Whisk vodka into cooled mixture. Add a few drops of chamoy and a sprinkle of Tajin® to twenty 2-ounce cups. Fill evenly with mango gelatin and sprinkle with more Tajin®. Let set in a refrigerator for 4 hours.

Prep time: 10 mins
Cook time: 10 mins
Total time: 4 hrs 20 mins
Yields: 20 2-ounce shots

Calories: 49.1
Carbohydrates: 5.1 g
Sugars: 5 g
Protein: 0.6 g
Sodium: 27.7 mg
Bourbon Pecan Pie


Ingredients:
eggs, light brown sugar, dark molasses, light corn syrup, butter, vanilla, Bourbon, pecans, pecan halves

Directions:
Preheat oven to 350°F.
Blind bake the crust: allow pie crust to reach room temperature.
Line 9" pie pan with crust; fold excess dough over around edges and flute.
Prick crust bottom & sides with a fork and chill pie crust for 30 minutes.
Line crust with parchment and fill with pie weights (or dry beans] and bake for 10 minutes. Remove and let cool while preparing filling. Remove pie weights and parchment.
Prepare the filling: beat eggs lightly in a large bowl.
Add the sugars, molasses, bourbon, corn syrup, butter and vanilla and mix well.
Stir in the chopped pecans.
Pour the mixture into the crust; arrange pecan halves in concentric circles on top of the filling.
To bake, place onto a baking sheet, gently set a crust protector onto the exposed crust, and bake for 50-55 minutes at 350F until a knife inserted halfway between the crust & center comes out clean.
Cool on a trivet or wire rack.
Raspberry Trifle
Category: desserts
By Bonnie

Layered dessert that should, in theory, feed a lot of people!   I know it's not a typical cake, but I think it's better than that!  And it really does feed a lot of people!

Ingredients:
1 ½ cups heavy cream
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 ½ teaspoons vanilla extract
½ cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting

Directions:
In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form.  In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar.  Fold 2 cups of whipped cream into cream cheese mixture.  Reserve remaining whipped cream. Slice pound cake into 18 - 1/2 inch slices.  Drain raspberries, reserving juice.  Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices.  Drizzle with some raspberry juice.  Spread one-fourth of the cream cheese mixture over cake.  Sift one-fourth of the cocoa over that.  Sprinkle with one-third of the raspberries.  Repeat layers twice.  Top with remaining cream cheese mixture, whipped cream and sifted cocoa.  Cover and refrigerate 4 hours before serving.

Prep time: 20 mins
Total time: 4 hrs 20 mins
Yields: 1 trifle

Calories: 287.5
Fat: 19.5 g
Saturated fat: 12 g
Carbohydrates: 26.4 g
Sugars: 20 g
Dietary fiber: 1.7 g
Protein: 3.5 g
Cholesterol: 91.5 mg
Sodium: 148.2 mg
YOGURT BARS With FRUIT & NUTS


Ingredients:
heavy cream, unflavored gelatin, vanilla yogurt, sweetened condensed milk, orange zest, sunflower seeds, pistachios, dried cranberries

Directions:
In a small bowl, combine ¼ cup heavy cream with gelatin; stir to incorporate. In a small saucepan over medium-high heat, pour in the other ¼ cup heavy cream and when it gets hot but not boiling, add the gelatin mixture. Turn off the heat and whisk for a couple minutes. Remove from the heat and transfer into a large measuring cup.
When cool off, add yogurt, condensed milk and orange zest; whisk until well blended. Place a silicone mold over a baking sheet lined with a silicone mat. Pour yogurt mixture in each mold – if don’t have one, use a baking dish.
Sprinkle on sunflower seeds evenly followed with pistachios and finally cranberries. Transfer to the fridge for 4 hours or the freezer for 2 hours. Makes 9 bars.
Mom’s Italian Cream Cake


Ingredients:
buttermilk, baking soda, eggs, sugar, pecans, butter, shortening, flour, vanilla, angel flake coconut, cream cheese, powdered sugar, vanilla, butter, pecans, angel flake coconut

Directions:
Preheat oven to 325 degrees.
Combine baking soda and buttermilk, let stand a few minutes.
Cream sugar, butter, and shortening.
Add egg yolks, one at a time, beating well after each addition.
Add buttermilk/soda mixture, alternately with flour, to creamed mixture.  Stir in vanilla.
Place this mixture in a separate bowl.
Wash and dry the mixing bowl.
Beat egg whites until stiff.
Fold egg whites into batter.
Stir in pecans and coconut (gently].
Bake in 3 (9 inch] greased, floured layer pans.
Bake about 25 minutes, or until cake looks done.
Cheesy Sausage Skillet


Ingredients:
Polish sausage, kielbasa, onion, scalloped potatoes mix, cayenne pepper, water, milk, margarine, butter

Directions:
Cook sausage and onion in large skillet until browned, stirring occasionally, drain if neccessary.
Add potato slices, cheese sauce packet, pepper, water, milk and margarine or butter, mixing well.
Bring to a boil.
Reduce heat and simmer 10 minutes, stir frequently.
Stir in veggies and simmer 10-12 minutes more until potatoes and veggies are tender, stirring occasionally.
Sofa Chicken


Ingredients:
mayonnaise, lemon juice, broccoli, cheddar cheese

Directions:
Preheat oven to 350°F., Mix soup, mayonnaise, lemon juice, broccoli and chicken in a large mixing bowl., Pour into a greased 9x13 baking pan or a 2 quart casserole dish., Top with cheese, crackers or both., Bake uncovered for 30-45 minutes.
Hawaiian Beans


Ingredients:
bacon, ketchup, butter beans, pinto beans, brown sugar, barbecue sauce, salt, lima beans, mustard, vinegar, crushed pineapple

Directions:
"Drain beans and mix all ingredients together. Bake 1 hour at 350 degrees or cook in a crock pot for 7 hours."
Cheesy Cauliflower Gratin


Ingredients:
cauliflower florets, cayenne pepper, salt, parmesan cheese, olive oil

Directions:
Preheat broiler.  In a microwave-safe dish, combine soup, cauliflower, cayenne pepper and salt.  Stir in cheese.  Cover and microwave on high for 6 minutes.
In a small bowl, combine parmesan cheese, bread crumbs and olive oil.  Spoon crumb mixture over cauliflower.
Broil 6 inches from heat for 1 to 2 minutes or until top is golden brown.  Serve hot.
Macaroni Salad Your Way


Ingredients:
macaroni, mayonnaise, Miracle Whip, sour cream, dill pickle, fresh parsley, sweet onion, green onions, celery, zucchini, bell pepper, cheese, cheddar cheese

Directions:
Bring a large pot of salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes; drain.
Meanwhile, in a large bowl, mix together the mayonnaise, Miracle Whip,sour cream,dill,relish and parsley.
Stir in the macaroni while it is stilll warm.
Fold in remaining ingredients.
The consistency should be creamy; add more sour cream and mayonnaise if needed. Add salt and pepper to taste.
Refrigerate for at least 4 hours before serving, but preferably overnight.
Cooking time is chilling time.
Country Chicken-Rice Bake


Ingredients:
cooked rice, celery, onion, butter, parsley flakes, salt, chicken breasts, Miracle Whip, milk, carrot, cheddar cheese

Directions:
Preheat oven to 350 degrees.
Combine rice, celery, diced red pepper, onions, butter, parsley and seasonings.
Mix lightly. Spoon mixture in greased 3 quart shallow baking dish, top with chicken breast.
Combine soup, Miracle Whip and milk, mixing until blended.
Pour over chicken and bake 45 minute
Add carrots, top with shredded cheddar and bake 15 minutes longer or until chicken is tender.
Beef & Cheese Husband Delight


Ingredients:
ground beef, diced tomatoes, salt, white sugar, sour cream, cream cheese, onion

Directions:
Preheat oven to 350°F (175°C].
Bring large pot of lightly salted water to a boil.
Add pasta and cook for 8-10 minutes, or until al dente; drain.
In a large skillet over medium heat, brown the ground beef.
Add the tomatoes w/ juice, salt and sugar and simmer for 15 minutes.
In a separate medium bowl, combine the sour cream, cream cheese and onion and mix well.
In a 9x13 inch baking dish, place half of the egg noodles, then all of the meat mixture, then the cream cheese mixture.
Top w/ the remaining noodles and sprinkle w/ cheese.
Bake at 350°F (175°C] for 25 minutes.
Simple Macaroons


Ingredients:
coconut flakes, sweetened condensed milk, vanilla extract, butter

Directions:
Mix all ingredients together and shape into 1 inch balls., Place about 1 1/2 inch apart on a lined or buttered cookie sheet., Bake at 350 degrees for about 15 minutes, or until browned., Watch the first batch, since ovens vary so much.
Aunt Tootsie's Lemon Cake


Ingredients:
instant lemon pudding, eggs, water, powdered sugar, fresh lemon juice, butter

Directions:
Heat oven to 350 degrees.
Mix all ingredients nad pour into greased and floured bundt pan.
Bake for 40 minutes.
Punch holes in warm cake and pour glaze over it.  Leave in pan until cool.  Sift powdered sugar on top.
Instant Pot® Chicken Noodle Soup
Category: soups-stews-and-chili
By Tim

Simple and fast chicken noodle soup made in the Instant Pot®.

Ingredients:
2 tablespoons salted butter
3  carrots, or more to taste, peeled and sliced
3 stalks celery, or more to taste, chopped
1 medium onion, chopped
1 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
4 cups chicken broth
4 cups water
4 cubes  chicken bouillon
2  bay leaves
1 pound frozen skinless, boneless chicken breast halves
1 (8 ounce) package thin egg noodles
1 tablespoon dried parsley

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function. Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot. Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 300.2
Fat: 7.8 g
Saturated fat: 3.4 g
Carbohydrates: 34.5 g
Sugars: 4.3 g
Dietary fiber: 3.2 g
Protein: 22.1 g
Cholesterol: 85 mg
Sodium: 2046 mg
Tex Mex Summer Squash


Ingredients:
onion, butter, olive oil, tomato sauce, water, chili powder, ground cumin, corn tortillas, sharp cheddar cheese, salt

Directions:
Place butter or olive oil in a large teflon-coated skillet on low heat.
Wash and cut squash into 1/2 to 3/4 inch cubes and add to skillet.
Chop onion and add to skillet.
Cover and turn heat up to medium. Cook with occasional stirring until squash is tender but not soft.
Meanwhile grate cheese.
Lightly toast the tortillas, then cut into 1/4 inch wide strips with scissors.
Pour tomato sauce into a small bowl and add 1/4 cup water.
Stir spices into the diluted tomato sauce.
A soon as the squash is tender (about 7-10 minutes] add the tomato sauce mixture. Stir in and cook with lid off until squash is soft and tender and tomato sauce is slightly thickened.
Stir in tortilla strips, sprinkle grated cheese on top, and cover. Cook on low heat another 2-3 minutes until the cheese is melted and serve.
As an option you may add 1 or 2 precooked cubed chicken breasts and make this into a main course.
Snickerdoodles


Ingredients:
margarine, sugar, eggs, self-rising flour, cream of tartar, baking soda, salt, sugar, cinnamon

Directions:
Mix the cinnamon with the sugar in a bowl and set aside.
Mix the margarine, sugar and eggs.
Add the dry ingredients and form small balls.
Roll the balls in the cinnamon/sugar mixture.
Place on a cookie sheet 5 centimeters apart (they spread as they bake].
Bake for 8-10 minutes at 190 degrees Celsius (375 F].
Remove from the tray immediately.
One-Pan Sour Cream Chicken Enchilada Skillet
Category: meat-and-poultry
By Brook

So much easier to make enchiladas in one skillet than to individually wrap each one!

Ingredients:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced black olives
½ teaspoon kosher salt
¼ teaspoon dried oregano
⅛ teaspoon chipotle chile powder
3  skinless, boneless chicken breast halves
1 cup sour cream
12 (6 inch) corn tortillas, cut into bite-size pieces
1 cup shredded Colby-Jack cheese, or to taste

Directions:
Melt butter in a large skillet over medium heat. Stir in flour; cook for 1 minute. Whisk in chicken broth; cook and stir until sauce is smooth and thickened, 2 to 3 minutes. Stir green chiles, olives, salt, oregano, and chipotle chile powder into the sauce. Add chicken breasts and bring to a simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces. Stir sour cream into the sauce. Return chicken to the skillet; add tortilla pieces. Stir until combined and top with Colby-Jack cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.

Prep time: 20 mins
Cook time: 28 mins
Total time: 48 mins
Yields: 8 servings

Calories: 327.5
Fat: 19.5 g
Saturated fat: 10.9 g
Carbohydrates: 23.3 g
Sugars: 1.1 g
Dietary fiber: 3.2 g
Protein: 16.1 g
Cholesterol: 63.9 mg
Sodium: 909.3 mg
Blueberry Streusel Muffins
Category: bread
By Carol Semenuk

This recipe can be made with streusel or plain sugar topping. These muffins don't last long in our house. They are a favorite among my family and friends.

Ingredients:
½ cup butter, softened
¾ cup white sugar
2  eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 ½ cups blueberries
2 tablespoons all-purpose flour
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
2 tablespoons butter, chilled

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt. Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 dozen

Calories: 251.1
Fat: 10.9 g
Saturated fat: 6.5 g
Carbohydrates: 35 g
Sugars: 17.1 g
Dietary fiber: 1.1 g
Protein: 3.9 g
Cholesterol: 57.2 mg
Sodium: 242.1 mg
Cortney’s Christmas Crack


Ingredients:
"white chocolate"

Directions:
Melt While Chocolate in a ceramic dish in the microwave for approximately 2 minute.
Mix all remaining ingredients in a large bowl.
Stir White Chocolate to finish melting and remove lumps.
Fold in White Chocolate into the mix in the large bowl, thoroughly.
Line 2 regular cookie sheets with wax paper.
Pour mix over lined cookie sheets, to about 1 inch thick.
Move sheets into fridge to cool.
Once cool break apart into small chunks and store in zip top bags.
Fettuccini Alfredo I
Category: main-dish
By Jane Snider

Noodles, butter, flour, garlic, milk, hot sauce, and parmesan cheese.  If you like thinner noodles, use linguine noodles.

Ingredients:
8 ounces dry fettuccine pasta
4 ½ tablespoons butter
2 ½ tablespoons all-purpose flour
2 cups milk
1 teaspoon minced garlic
5 drops hot pepper sauce
½ cup grated Parmesan cheese

Directions:
Cook pasta in a large pot of boiling salted water. Meanwhile, melt butter or margarine in a saucepan.  Stir in flour.  Whisk in milk, garlic, and hot sauce; stir until thickened.  Stir in cheese. Drain pasta.  Serve sauce over noodles.

Yields: 4 servings

Calories: 438.3
Fat: 19.6 g
Saturated fat: 11.7 g
Carbohydrates: 50.9 g
Sugars: 7.7 g
Dietary fiber: 2.1 g
Protein: 16 g
Cholesterol: 52.9 mg
Sodium: 305.5 mg
Easy Cranberry Orange Relish
Category: side-dish
By TXGIRLSX3

A delightful change from the ordinary...the only relish most of my family will eat! Relish can be chilled up to 3 days.

Ingredients:
1  navel orange
1 (12 ounce) package fresh cranberries
½ cup white sugar
⅛ teaspoon ground cinnamon

Directions:
Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections. Place orange sections, orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped. Transfer relish to a bowl and cover; refrigerate to allow flavors to blend, at least 2 hours.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 76.4
Fat: 0.1 g
Carbohydrates: 19.8 g
Sugars: 15.7 g
Dietary fiber: 2.3 g
Protein: 0.3 g
Sodium: 1 mg
Herb Roasted Sweet Potatoes


Ingredients:
sweet potatoes, extra virgin olive oil, herbs, sugar, salt, pepper

Directions:
Preheat oven to 400°.
Place rimmed cookie sheet in oven. Cube the sweet potatoes into ¼” cubes. Roughly chop the Rosemary. Mix the EVOO, Rosemary, Smoked Paprika, Sugar, Salt, and Pepper in separate bowl. Add sweet potatoes and toss till evenly coated (be sure to vigorously shake them so the Kosher salt's sharp edges can score the sweet potatoes]. Then place the sweet potatoes on pre-heated cookie sheet and roast for 30-40 minutes making sure to toss every once and while to ensure even browning. Remove from oven and serve immediately.
Sarah's Banana Bread Muffins
Category: bread
By Sarah

This is a recipe for people who like banana bread and muffins. These are great breakfast muffins! You may substitute coconut for some or all of the walnuts if you wish.

Ingredients:
1 cup white sugar
½ cup vegetable oil
1  egg
3  ripe bananas, mashed
¼ cup chopped walnuts
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place muffin cups in muffin tin, or grease with a little butter. Mix sugar, oil, and egg until creamy and light yellow in a bowl. Add bananas and walnuts. Add flour, baking soda, and salt. Stir until completely smooth. Spoon the batter into the muffin tin. Bake for 30 to 40 minutes, until toothpick poked in center muffin comes out clean.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 269.5
Fat: 11.5 g
Saturated fat: 1.5 g
Carbohydrates: 39.7 g
Sugars: 20.4 g
Dietary fiber: 1.5 g
Protein: 3.4 g
Cholesterol: 15.5 mg
Sodium: 208.4 mg
Mexican Spaghetti


Ingredients:
spaghetti, angel hair pasta, water, olive oil, chicken, salt, ground black pepper, garlic powder, olive oil, onion, bell pepper, Velveeta cheese, milk, chicken bouillon, Rotel Tomatoes, mushrooms, salt, ground black pepper, cheddar cheese, dried parsley

Directions:
In a large size pot or Dutch oven, add 5 quarts of hot water and bring to a boil on high heat. Add salt and a dab of oil.
Add pasta when water is at a rapid boil; turn down the heat a little, to prevent boiling over. Using tongs, stir the pasta to keep it from sticking together. Boil for about 8-10 minutes or until almost al dente’. (Pasta will finish cooking in oven].
Drain pasta in a large colander, return pasta to pan, toss pasta with 2-3 tablespoons olive oil, this keeps the pasta from sticking together. Cover to keep warm.
In a large size skillet on medium heat, add 1/4 cup olive oil. Dice chicken into small thin cubes and season with salt and pepper (to taste] and 1 teaspoon garlic powder, coat chicken evenly with seasoning.
Fry chicken pieces and add onions and bell peppers to skillet. Continue to cook for 8 to 10 minutes or until chicken is golden brown on all sides and vegetables are tender. Set aside.
In a large size sauce pan, add Velveeta cheese and whisk in milk, add cream of chicken soup, chicken bouillon, Rotel tomatoes and then carefully fold in mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Gently stir until completely incorporated and cheese is melted.
Grease or spray with a nonstick cooking spray, a 9x13x2 inch baking dish. Place the pasta on the bottom of the dish and pour the chicken/cheese mixture over the top of pasta, fold to mix well and evenly coat the pasta with the chicken/cheese mixture. Top with shredded cheese and sprinkle with dried parsley.
Bake,  covered with foil, at 350° until cheese is melted and pasta has cooked through. About 35-40 minutes.
Makes: 6 servings.
Apple-Rice Salad


Ingredients:
mild cheddar cheese, golden delicious apple, celery

Directions:
Prepare rice mixture according to package directions.
Preheat oven to 350 degrees f.
Add 1/2 cup cheese, apple, mushrooms and celery to rice; toss to mix.
Spoon mixture into a 1-quart casserole dish.
Bake 15 minutess.
Top with remaining 1/2 cup cheese and bake till cheese melts, about 10 minutes.
Dukka - Egyptian Spice Mix


Ingredients:
hazelnuts, whole coriander seed, cumin seeds, kosher salt, coarse sea salt, toasted sesame seeds

Directions:
Preheat oven to 350°F  Spread almonds on baking sheet, and toast 5-7 minutes, or until light brown and fragrant.  Transfer to bowl.
Meanwhile, toast coriander, cumin, and salt in skillet over medium-low heat 3 minutes, or until coriander is light brown and mixture is fragrant, swirling pan constantly.  Place in bowl with almonds.  Cool completely.
Coarsely grind almond-spice mixture and sumac in food processor, or grind with mortar and pestle.  Transfer to bowl, and stir in sesame seeds.  Store in airtight container.
Teriyaki Chicken Wings


Ingredients:
chicken wings, soy sauce, sherry wine, ginger, garlic clove, honey

Directions:
Tuck tips of wings under to for a triangle.
Place wings in a shallow non metal container.
Combines soy, sherry, ginger, garlic and honey in a jug and mix together.
Pour over chicken.
Cover and store in fridge serveral hours or over night.
Cook under grill basting ocassionally, or bake in oven at 180 C 1 hour in the sauce.