xiaoxl/recipe_data huggingface dataset:
Roasted Sweet Potatoes and Vegetables With Thyme and Maple Syrup
Category: side-dish
By Anonymous

Packed with flavor, these potatoes are a brilliant addition to any feast. Different from the norm, this dish will grace any table.

Ingredients:
1 pound sweet potatoes, cut into long, thin rectangles
1 large carrot, cut into long, thin rectangles
1  parsnip, cut into long, thin rectangles
extra-virgin olive oil, or as needed
salt and ground black pepper to taste
4 sprigs fresh thyme
2 tablespoons maple syrup, or to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Scatter pieces of sweet potato, carrot, and parsnip onto a jelly roll pan; drizzle with olive oil and season with salt and black pepper. Roast in the preheated oven until vegetables are partially soft, about 30 minutes. Scatter thyme sprigs over vegetables and drizzle with maple syrup. Return to oven and bake until vegetables are soft, about 15 more minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 218.5
Fat: 7 g
Saturated fat: 1 g
Carbohydrates: 37.7 g
Sugars: 13.2 g
Dietary fiber: 5.7 g
Protein: 2.4 g
Sodium: 79.3 mg
Double-lemon Cake


Ingredients:
flour, baking soda, kosher salt, unsalted butter, sugar, eggs, lemon juice, lemon juice, lemons, zest of, sour cream

Directions:
Heat oven to 325º.
Butter a 10-inch tube or bundt pan.
Combine flour, baking soda and salt.
Cream butter with an electric mixer.
Add 1 cup sugar and beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in the quarter-cup lemon juice and the zest of 3 lemons.
Add the flour mixture and sour cream alternately, mixing well with a rubber spatula.
Scrape into buttered pan and bake 60-70 minutes, until a skewer inserted in the thickest part comes out clean.
Cool in the pan on a rack for 10 minutes, then turn cake out onto a plate.
Combine remaining 1/3 cup of lemon juice and 2/3 cup sugar in small saucepan.
Cook over medium heat, whisking constantly, until the sugar has dissolved.
Stir in remaining zest.
Prick the cake all over with a long skewer.
Spoon or brush the glaze over the entire cake.
Cool completely before serving.
Salsa


Ingredients:
stewed tomatoes, onion, garlic, lime, salt, fresh cilantro

Directions:
Combine the tomatoes, onion, garlic, lime juice, salt, jalapenos and cilantro in a blender or food processor.
Blend on low to desired smoothness.
Chicken Arroz Caldo (Chicken Rice Porridge)
Category: world-cuisine
By lola

This is a soupy dish that is served mainly for a snack.

Ingredients:
2 tablespoons olive oil
1  onion, diced
2 cloves garlic, crushed
1 (2 inch) piece fresh ginger, peeled and thinly sliced
2 ¼ pounds chicken wings, split and tips discarded
1 tablespoon fish sauce  (Optional)
5 ¼ cups chicken broth
1 cup glutinous sweet rice
salt and pepper to taste
1  green onion, chopped
1  lemon, sliced  (Optional)
1 teaspoon fish sauce for sprinkling, if desired  (Optional)

Directions:
Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes. Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 5 servings

Calories: 293.9
Fat: 14.9 g
Saturated fat: 3.2 g
Carbohydrates: 24.6 g
Sugars: 3.5 g
Dietary fiber: 2.7 g
Protein: 15.5 g
Cholesterol: 42.1 mg
Sodium: 1586.1 mg
Linguini W/ Clams & Crispy Bread Crumbs


Ingredients:
extra virgin olive oil, extra virgin olive oil, kosher salt, fresh ground pepper, garlic cloves, littleneck clams, dry white wine, linguine, lemon zest, fresh lemon juice, bottarga, crushed red pepper flakes, thyme, rosemary, parsley

Directions:
In a medium skillet, combine the panko with 1 tablespoon of the olive oil and toast over moderate heat, tossing, until golden, about 3 minutes. Season with salt and pepper and transfer to a small bowl.
In a deep skillet, heat the remaining 1/4 cup of oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the clams and wine and simmer over moderately high heat until the wine is slightly reduced and the clams just start to open, about 4 minutes.
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta, cooking water, lemon zest and juice, bottarga, red pepper and herbs to the clams and toss over moderately high heat until the pasta is well coated and the clams are completely open, 2 minutes. Discard any clams that do not open.
Season with salt and pepper, sprinkle with the toasted panko and serve.
Country Corn Bake


Ingredients:
bacon, frozen whole kernel corn, milk, celery, seasoning salt

Directions:
Preheat oven to 375 degrees.  In a large bowl, combine corn, soup, milk, celery, seasoned salt, 1/4 cup cheese and 1/2 can onions.  Crumble 3 slices bacon; stir into corn mixture.  Spoon into 8-inch square baking dish.
Bake, covered, at 375 degrees for 40-45 minutes or until hot and bubbly.  Top with remaining bacon slices, cheese and onions, bake, uncovered, 3 minutes or until onions are golden brown.
Garlic-Teriyaki Chicken Wings


Ingredients:
chicken wings, coarse salt, butter, light corn syrup, soy sauce, brown sugar, dry mustard, cayenne pepper, garlic cloves, fresh ginger, canola oil

Directions:
Heat butter, soy sauce, corn syrup, brown sugar, dry mustard, cayenne, garlic and ginger until butter and brown sugar melt.  Cool and set aside in large bowl.
Heat oil on high heat until it hisses when splashed with a drop of water.
Coat chicken pieces with salt.
Carefully lower chicken wings into hot oil.  Fry until chicken is caramel in color and crispy; about 10 minutes.
Remove chicken from oil and drain on paper towels.
Toss chicken in butter mixture until well coated.  Remove and serve with blue cheese or ranch.
Chinese Foil Wrapped Chicken


Ingredients:
chicken thighs, boneless skinless chicken breast halves, scallions, soy sauce, sugar, rice wine, garlic clove, Chinese five spice powder

Directions:
Remove skin if using thighs cut each thigh through the bone crosswise in half, if using boneless, cut boneless breast into 2-inch pieces for 16 pieces altogether (rinse and blot dry] trim scallions and cut each into (4]-2" sections.
Combine the soy sauce, sugar, rice wine, garlic and 5 spice powder in a heavy saucepan and bring to boil over medium heat, continue boil until thick and syrupy, about 5 minutes, transfer mixture to a bowl and let cool to room temperature, add chicken pieces toss to coat thoroughly, and let marinate covered in the fridge for 2-4 hours.
Preheat grill to high, cut 16 6-inch inch squares of aluminum foil; place foil (shiny side down] on your work surface.
Drain the chicken, reserving the marinade, and place a piece, along with a piece of scallion in the center of foil, spoon a little marinade on top of chicken piece, then crinkle foil around chicken.
(At this point chicken can wait 4-6 hours before grilling-fridge it until ready to cook].
When ready to cook, arrange the little bundles on on the hot grate and grill turning with tongs until chicken is cooked through (4-8 minutes at most] to test doneness unwrap 1 of the bundles, the chicken should feel firm and hot to the touch (warn guests the chicken will be steamy and hot].
Rhu-Berry Compote


Ingredients:
Splenda granular, rhubarb, berries

Directions:
Stir together orange drink and Splenda until it dissolves in a saucepan.
Add rhubarb to pan and cook for 7-8 minutes or until rhubarb becomes tender.
Stir in berries and cook 1-2 minutes more, or until berries start to stain sauce red.
Stir in orange extract and remove from heat.
Serve over low carb ice cream (or topped with sugar free whipped cream].
Scalloped Potatoes II
Category: side-dish
By BUCHKO

Potatoes layered with butter, milk and seasonings.

Ingredients:
3 pounds potatoes, thinly sliced
salt and pepper to taste
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced
1 quart whole milk, or as needed

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish. Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt and pepper, 3 tablespoons flour, and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk. Bake until the milk comes to a boil (check after 15 minutes), then reduce heat to 375 degrees F (190 degrees C) and bake until potatoes are tender, 45 to 60 minutes more.

Prep time: 45 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 312.6
Fat: 12.8 g
Saturated fat: 7.8 g
Carbohydrates: 42 g
Sugars: 6.9 g
Dietary fiber: 4 g
Protein: 8.4 g
Cholesterol: 35.1 mg
Sodium: 120.5 mg
Saucy Baked Chicken


Ingredients:
chicken breasts, sour cream, Worcestershire sauce, thyme

Directions:
Put the chicken in a sprayed, 9x13 baking dish and set aside., Combine remaining ingredients in a saucepan over medium-low heat., Cook, stirring occasionally, until well blended., Pour sauce over chicken., Cover and bake at 350* for 50 minutes or until juices run clear.
Chicken Stir Fry Oriental


Ingredients:
boneless chicken breasts, cornstarch, soy sauce, cooking sherry, sugar, ground ginger

Directions:
Mix chicken, cornstarch, soy sauce, sherry, sugar and ginger together in a small bowl.
In large skillet or wok, heat oil and keep at medium heat. Add chicken mixture and cook, stirring often, for 10-15 minutes until chicken is done.
Add frozen vegetables and stir until vegetables are cooked through but still crisp. Serve over rice.
Cholay (Curried Chickpeas)
Category: side-dish
By SHAMMI EDWARDS

This is a very flavorful recipe from North India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipe is much quicker to make if you use precooked canned beans, but I like to think that the authentic flavor comes from doing it the hard way!

Ingredients:
2 cups water
1  tea bag
1  bay leaf
2 (15.5 ounce) cans garbanzo beans, drained
2 tablespoons vegetable oil, divided
1  onion, sliced
3  tomatoes, chopped
¼ cup fresh cilantro leaves
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon grated fresh ginger root
1 teaspoon grated garlic
1 teaspoon ground turmeric  (Optional)
1  onion, finely chopped
ground cayenne pepper to taste
1 pinch garam masala  (Optional)

Directions:
Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside. Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside. Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 247.5
Fat: 6.7 g
Saturated fat: 1 g
Carbohydrates: 40.2 g
Sugars: 3.2 g
Dietary fiber: 8.3 g
Protein: 8.5 g
Sodium: 448 mg
Hot and Tangy German Potato Salad
Category: salad
By Barb0607

Delicious, tangy German potato salad is a great side dish for bratwurst.

Ingredients:
5 pounds red potatoes, diced
1 pound bacon
2  sweet onions, diced
4 cloves garlic, minced
1 cup white vinegar
½ cup water
2 tablespoons white sugar
1 teaspoon salt

Directions:
Place potatoes into a large pot and cover with water; season water with salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes; drain. Put potatoes in a slow cooker. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels. Crumble bacon and add to potatoes. Return skillet to medium heat and reheat bacon drippings. Cook and stir sweet onions in the drippings until translucent, 5 to 7 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more. Pour onion mixture over the potatoes and bacon. Stir vinegar, water, sugar, and salt together in a bowl; pour over the potato mixture. Stir potatoes gently to mix. Cook on Low, stirring occasionally, 3 to 4 hours.

Prep time: 15 mins
Cook time: 3 hrs 40 mins
Total time: 3 hrs 55 mins
Yields: 10 servings

Calories: 282.4
Fat: 6.5 g
Saturated fat: 2.1 g
Carbohydrates: 47.1 g
Sugars: 5.8 g
Dietary fiber: 4.2 g
Protein: 9.7 g
Cholesterol: 16.4 mg
Sodium: 586.7 mg
Vanilla Ice Cream III
Category: desserts
By Nicki

A no-cook, no egg version of a popular favorite--made with sweetened condensed and evaporated milks, vanilla extract, sugar, milk, and a pinch of salt.

Ingredients:
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 tablespoons vanilla extract
1 pinch salt
1 cup white sugar
6 cups milk, or as needed

Directions:
Combine condensed milk, evaporated milk, vanilla, salt and sugar in freezer canister of ice cream maker, and stir well. Add enough milk to bring mixture to the fill line on canister. Freeze according to manufacturer's directions.

Prep time: 45 mins
Total time: 1 hr 45 mins
Yields: 1 gallon

Calories: 104.6
Fat: 2.9 g
Saturated fat: 1.8 g
Carbohydrates: 16.3 g
Sugars: 16.3 g
Protein: 3.3 g
Cholesterol: 11.3 mg
Sodium: 46.9 mg
Baked Tofu
Category: everyday-cooking
By Teri Rose Mibelli

Delicious warm or cold. A staple for every vegan kitchen!

Ingredients:
1 pound tofu, sliced into 8 even pieces
2 tablespoons soy sauce
2 tablespoons agave nectar
1 tablespoon toasted sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 tablespoon sesame seeds, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet. Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet. Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces. Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 2 servings

Calories: 332.1
Fat: 20.1 g
Saturated fat: 3 g
Carbohydrates: 23.2 g
Sugars: 16.2 g
Dietary fiber: 2.4 g
Protein: 20.3 g
Sodium: 919.1 mg
Polynesian Ribs


Ingredients:
soy sauce, cider vinegar, sugar, garlic cloves, onion, ground ginger, ground cloves

Directions:
Watch the video: https://www.momsheart.net/polynesian-spareribs/.
Combine all ingredients in a large pitcher.
Put spare ribs into a gallon-size ziplock bag. Pour marinade over meat, seal bag and gently message marinade throughout meat.
Place bag in the refrigerator overnight. In the morning flip the bag over and continue refrigerating until ready to bake.
Remove meat from marinade and place in a greased 9×13 baking pan. Bake uncovered at 350 degrees for 1 ½ hours, turning meat ½ way through.
Meanwhile, reduce left over marinade in a saucepan over med-high heat until thickened. Baste meat frequently (every 20-30 minutes] with reduced marinade, throughout baking.
Spicy Scallop and Snow Pea Stir-Fry


Ingredients:
water, reduced sodium soy sauce, rice vinegar, cornstarch, sugar, red pepper flakes, canola oil, scallops, garlic, ginger, orange bell pepper, snow peas, scallion

Directions:
In a small bowl, whisk together 1/4 cup of the water with soy sauce, vinegar, and cornstarch until evenly blended.  Whisk in sugar and red pepper flakes.  Set aside.
Heat oil in a large nonstick skillet or wok over medium-high heat.  Swirl to coat pan.  When hot, add scallops.  Cook undisturbed for 3 minutes until golden brown on one side.  Transfer scallops to a plate and cover with foil.  Set aside.
Add garlic, ginger, bell pepper, snow peas, and remaining 2 tablespoons of water to the pan.  Cook and stir until snow peas become bright green.  Rewhisk sauce and add it to the pan along with reserved scallops.  The sauce will quickly thicken as it simmers.  Toss and stir until vegetables are coated with sauce and scallops are done cooking, about 1 minute.
Divide among 4 bowls and garnish with sliced scallions, if desired.  Serve with rice.
Chicken With Olives, Caramelized Onions, and Sage


Ingredients:
chicken, ground cumin, salt, sweet Hungarian paprika, turmeric, olive oil, red onions, honey, dry white wine, fresh sage leaves, shallots, garlic cloves, bay leaves

Directions:
Rinse chicken; pat dry.
Arrange on foil.
Mix cumin, salt, paprika, and turmeric in bowl.
Sprinkle over both sides of chicken.
Let stand while preparing onions.
Heat oil in large skillet over medium-high heat.
Add all onions.
Sauté until pale golden, about 30 minutes.
Mix in honey.
Sauté until onions are deep brown, about 15 minutes.
Turn off heat.
Tilt skillet, pushing onions toward top and allowing oil to pool at bottom.
Using slotted spoon, spread onions evenly in large roasting pan.
Reserve skillet with oil.
Position rack in center of oven and preheat to 350°F Heat oil reserved in skillet over medium-high heat.
Working in batches, brown chicken, about 5 minutes per side.
Arrange chicken, skin side up, in single layer atop onions in roasting pan.
Remove skillet from heat.
Add 1/2 cup wine to hot skillet.
Let stand until bubbling stops.
Add remaining wine.
Place skillet over medium-high heat; boil until reduced to 2 cups, scraping up bits, about 9 minutes.
Tuck sage, shallots, garlic, and bay leaves among chicken quarters.
Sprinkle with pepper.
Spoon wine mixture over.
Cover pan tightly with foil and bake chicken 30 minutes.
Uncover; sprinkle olives over chicken.
Baste with juices.
Return to oven, uncovered, and continue baking until chicken is tender, basting 2 more times, about 35 minutes.
Transfer chicken, vegetables, and olives to platter.
Serve with pan juices.
Eggnog Blondies


Ingredients:
unsalted butter, sugar, orange, zest of, pure vanilla extract, eggs, cinnamon, nutmeg, mace, nutmeg, salt, baking soda, baking powder, heavy cream, evaporated milk, all-purpose flour, chocolate chips, nutmeg, granulated sugar, dark chocolate, white chocolate, graham cracker crumbs

Directions:
Preheat the oven to 350°F Blend the butter, sugar, eggs, vanilla, orange extract, cinnamon, nutmeg, and mace in a food processor together until combined, about 30 seconds.
Add in remaining ingredients and process a 1-2 minutes to get a thick batter.
Let batter stand 2 minutes.
Pour batter into a greased 13 x 8 x 1 baking pan.
Bake 45 minutes until set and browned. Cool well and then cut into 2in x 2in squares, glaze one side of each squares with melted chocolate.
Garnish with crushed graham cookies crumbs on one edge.
Quinoa Stuffed Peppers


Ingredients:
red bell peppers, garlic clove, shallot, courgette, tomatoes, aubergine, button mushrooms, fresh basil, coconut oil, feta cheese

Directions:
Preheat the oven to 175°C.
Cook the quinoa as instructed.
Place a pan on medium heat, add the coconut oil and cook the garlic and shallots, until golden.
Stir fry the  vegetables (aubergine, mushrooms, courgettes, tomatoes] for around 3-4 minutes.
Take off the heat and stir in quinoa, basil and feta.
Place the peppers, open side up on a baking tray.  Fill the peppers with the quinoa, dividing the mixture evenly.
Stick the peppers in the oven and roast for around 20 minutes, then serve hot.
Amaretto
Category: drinks
By Marjory

This is really right on for Amaretto!! It's hard to tell it from the real thing!

Ingredients:
1 cup water
1 cup white sugar
½ cup brown sugar
2 cups vodka
2 tablespoons almond extract
2 teaspoons vanilla extract

Directions:
Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes. Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 3 cups

Calories: 198.2
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 25.7 g
Sugars: 25.6 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 3.7 mg
Egg Roll Stir Fry With Crispy Wonton Strips


Ingredients:
green cabbage, carrots, onion, celery ribs, garlic cloves, fresh ginger, soy sauce, white pepper, medium shrimp, wonton wrappers, green onions

Directions:
Bring a large pot of water to a boil.  Add the cabbage and carrots; cook about 2 minutes then transfer to a bowl of ice water. Remove the mixture from the water and drain thoroughly.
Cook the shrimp in a large skillet/ wok and set aside.
Heat the sesame oil over medium heat and add the onion and celery.  Cook until the veggies have softened.  Stir in the garlic and ginger; cook 1 minute or until fragment.
Add in the cabbage mixture and stir to combine.  Stir in the soy sauce and white pepper. Continue cooking 6 to 7 minutes or until the desired tenderness is achieved. Remove from heat and stir in the shrimp.
Remove the wonton wrappers from the package and cut in half. Place the wonton strips on a baking sheet. Lightly coat both sides with cooking spray.  Bake until crispy.
Plate up the stir fry and top with the wonton strips and green onion tops. Drizzle on sweet chili sauce or sweet and sour sauce.  Serve immediately.
Iced Tea With A Twist


Ingredients:
tea, grapefruit juice, sugar, grapefruit peel

Directions:
In a 2-quart pitcher combine tea, orange juice, and grapefruit juice.
Stir in desired amount of sugar to taste.
To serve, pour over ice cubes in glasses.
If desired, tie a strip of orange peel and a strip of grapefruit peel into a knot and use as a garnish.
Serve at once.
Egg Casserole


Ingredients:
eggs, Bisquick, Worcestershire sauce, cheese, cheese, bacon bits

Directions:
"Mix all ingredients except for the 1/3 cup of shredded cheese in a medium bowl. Grease or spray with non-stick spray a 9 x 11 baking dish. Pour mixture into baking dish and sprinkle on remaining 1/3 cup of shredded cheese and bacon bits if desired. Bake uncovered for 30 minutes at 350 degrees."
Rosemary Sweet Potato Soup


Ingredients:
chicken broth, fresh sweet potatoes, carrots, fresh rosemary leaves, butter, onions, garlic, salt, white pepper, rosemary

Directions:
In dutch oven over medium high heat,combine chicken broth,sweet potatoes,carrots and 2 tsp.
Rosemary.
Bring to boil.
Reduce heat to low,cover and simmer 20 minutes or until vegetables are tender.
In medium skillet,combine butter,onion and garlic over medium heat.
Stirring constantly,cook 8 minutes or until onions are translucent,transfer to large food processor.
Reserving liquid,transfer sweet potato mixture to food processor,process until smooth.
Stir pureed mixture into liquid.
Stir in orange juice,salt and peppers.
Return to low heat,cook 10 minutes or until heated through.
Garnish each serving with fresh rosemary.