xiaoxl/recipe_data huggingface dataset:
Chocolate Chocolate Chip Cookies III
Category: desserts
By Walt

A double dose of chocolate!

Ingredients:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
2 cups semisweet chocolate chips
6 tablespoons butter, softened
1 cup white sugar
1 ½ teaspoons vanilla extract
2  eggs
½ cup confectioners' sugar

Directions:
Combine flour, baking powder and salt. Set aside. Melt 1 cup of chocolate chips over low heat.  Cream butter and sugar.  Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips. Wrap in plastic and freeze until firm (about 20 minutes). Make small balls (1 inch); roll in confectioners' sugar.   Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.

Yields: 3 dozen

Calories: 226.4
Fat: 10.1 g
Saturated fat: 5.9 g
Carbohydrates: 34.4 g
Sugars: 24.7 g
Dietary fiber: 1.4 g
Protein: 2.6 g
Cholesterol: 30.8 mg
Sodium: 110.3 mg
Tofurkey (Tofu Turkey)


Ingredients:
boiling water, dried dill, dried rosemary, dried thyme, salt, dried marjoram, dried sage, pepper, garlic clove, olive oil, firm tofu

Directions:
Preheat oven to 350.
In a large bowl, prepare the marinade by whisking together all the ingredients except the tofu. Set aside.
Slice the tofu into desired shapes, about 1/4 inch thick (a pound of tofu will give you about 10 slices].
Lay each slice on a cookie sheet or a lasagna pan, cover with marinade, and let sit in the refrigerate for at least an hour -- the longer, the better. Turn the slices over a few times as they marinate.
Bake for 1 hour, turning slices over after 30 minutes.
To serve, fry cutlets on a nonstick frying pan until both sides are browned.
Easy Chicken Chili


Ingredients:
boneless skinless chicken thighs, salsa, cannellini beans, diced tomatoes with mild green chilies, tomato paste, olive oil

Directions:
Brown the chicken in the olive oil., Add the salsa, beans, tomatoes, chili seasoning, and tomato paste., Mix well., Simmer for 45 minutes, stirring occasionally.
Crowd-Pleaser Classic Macaroni Salad


Ingredients:
celery, onion, mayonnaise, Miracle Whip, mustard, vinegar, salt, sugar, pepper

Directions:
"Combine ingredients.  Chill before serving."
Monte Cristo Coffee


Ingredients:
Kahlua, Grand Marnier, lemon juice, sugar, chocolate

Directions:
Brew the coffee.
Moisten the rim of an Irish coffee cup with lemon juice, and dip into sugar.
Pour the Kahlua and Grand Marnier into the cup, and fill (almost to the top] with coffee.
Top with whipped cream and grated chocolate. Serve immediately.
Mexicola


Ingredients:
fresh lime juice, lime wedge

Directions:
Add tequila and lime juice to a chilled glass filled with ice.
Top with cola; stir gently.
Garnish with lime wedge.
Delicious Cashew Chicken Curry


Ingredients:
butter, chicken thighs, onions, dried red pepper flakes, fresh garlic, fresh ginger, curry powder, cumin powder, whole tomatoes, cashew nuts, plain yogurt

Directions:
In a food processor pulse the cashews until a very fine; set aside.
Heat butter and oil in a large heavy pot over medium heat.
Season the chicken thighs with salt and pepper then brown on both sides; remove to a plate.
Add in onions, garlic, ginger and dried pepper flakes; saute until softened (about 4 minutes].
Add in curry powder and cumin; cook and stir for 2 minutes.
Add in the chicken pieces back to the pot and toss to coat.
Add in the tomatoes with juice; bring to a simmer, cover and simmer for about 40 minutes, or until the chicken is cooked through, stirring occasionally, season with salt to taste.
Just before serving, add in the ground cashews along with the yogurt; mix to combine and simmer uncovered over low heat for 4-5 minutes or until the sauce has thickened.
Serve with cooked basmati rice or white rice.
Enchiladas


Ingredients:
ground beef, garlic cloves, onion, salsa, salt, cheddar cheese, red chili sauce, olive oil, flour, cumin, corn tortillas

Directions:
Preheat oven to 350 degrees F.
In a skillet over medium heat cook the ground beef and then add garlic and onion, cooking another 3-5 minutes. Drain.
Stir in salsa, salt, 1 cup cheese and 2 tablespoons chili sauce. Set aside.
In a saucepan heat oil over medium heat. Stir in flour and cook until bubbly (3-5 minutes]. Stir in remaining chili sauce, whipping cream and cumin. Cook for 5 minutes or until thick.
Pour 1 cup of sauce over the bottom of a 13 x 9 inch pan.
Use 2 tortillas, overlapping slightly for each enchilada.
Fill each enchilada with 2-3 tablespoons meat filling and then roll into long cylinder. Place  in baking pan. Repeat for remaining tortillas and meat mixture.
Spoon remaining sauce over all.
Bake covered for 40 minutes. Uncover and sprinkle with remaining cheese and bake 5 minutes longer or until cheese is melted.
Grandma Nena's Lumpia and Pancit
Category: world-cuisine
By LANIBIRD

This is my grandma's lumpia and pancit that she has been making since before the family moved to the U.S. when my dad was a child. This is very popular with both family and friends. As soon as my friends in high school discovered my grandma was in town, my house became THE place for lunch! She serves her lumpia with a garlic and vinegar dipping sauce.  It's very pungent, but oh so tasty. You can make a large batch of the lumpia and freeze it, so you can fry up some when ever you crave it! Spring roll wrappers are the best to use, they are thinner and lighter than egg roll wrappers.

Ingredients:
1 pound boneless, skinless chicken breast halves
1 pound boneless pork sirloin, cut into 1/2 inch cubes
½ head cabbage, shredded
4  carrots, diced
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
2 pinches monosodium glutamate (MSG)  (Optional)
⅛ cup all-purpose flour
⅛ cup water
30  spring roll wrappers
1 quart oil for frying
1 (8 ounce) package dry pancit (Canton) noodles
1 cup apple cider vinegar
4 cloves chopped garlic

Directions:
Bring 2 quarts of water of  water to a boil in a saucepan. Add chicken, and cook for 10 to 15 minutes, or until done. Reserve chicken stock, and allow chicken to cool. Cut chicken into small cubes. In a large skillet or wok, saute pork until evenly brown. Stir in chicken, cabbage, and carrots. Cook over medium heat until cabbage is tender. Remove from heat, and allow to cool slightly while you separate the wrappers. In small bowl, combine enough flour and water to make a paste about the consistency of glue. Spoon meat mixture into a thin line on each wrapper, and roll up, using a dab of the flour paste to seal the edge. Keep each lumpia thin; if you over fill them, the wrapper will tear. Save about 1/2 to 1/4 of the filling in the pot for the pancit. Heat large skillet with 1/2 to 1 inch of oil. Fry the lumpia one side at a time, until a nice golden brown. Drain, standing each piece upright, in a pot or bowl lined with paper towel. Return the remainder of the filling to the stove, and gently mix in the pancit noodles. Gradually add the chicken stock, and cook until noodles are tender. For the sauce:  With a mortar and pestle or back of a spoon, crush the garlic, then mix into the vinegar. Serve in small bowls with spoons. The sauce can be used as a dip, or to spoon into the lumpia.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 10 servings

Calories: 348.9
Fat: 12 g
Saturated fat: 2 g
Carbohydrates: 38.7 g
Sugars: 3.2 g
Dietary fiber: 5.7 g
Protein: 21.9 g
Cholesterol: 44.6 mg
Sodium: 346 mg
Shrimp and Stuffing Bake


Ingredients:
medium shrimp, celery, onion, butter, milk, ground sage, dried thyme, black pepper, eggs

Directions:
Rinse shrimp; pat dry with paper towels.
In a large saucepan, cook the shrimp in a large amount of boiling water for 1-3 minutes or just until the shrimp turn opaque; drain well and set aside.
In the same saucepan, cook the celery and onion in hot butter over med heat until tender.
Add in soup, milk, sage, thyme, and pepper; stir to combine.
Add in eggs; mix well.
Fold in dry bread cubes and cooked shrimp.
Transfer to an ungreased 1 1/2 quart casserole dish.
Bake, covered, at 350° for 30 minutes.
Uncover and bake about 15 minutes more or until set in center.
Let stand, covered, for 10 minutes before serving.
Pasta With Sugar Snap Peas, Asparagus, Ricotta and Brown Butter


Ingredients:
whole wheat pasta, olive oil, onion, asparagus, coarse salt, fresh ground pepper, butter, mint, lemon zest, fresh ricotta, hazelnuts

Directions:
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 12 minutes.
Heat oil in medium sauté pan over medium-high heat. Add onions and cook, stirring, until softened and slightly brown, 7 to 10 minutes.
Add snap peas, asparagus and lemon juice, and cook, stir for 1 minute. Using a slotted spoon, transfer pasta to sauté pan, and add 1/2 cup of pasta cooking water to pan.
Continue to cook, stirring constantly, until water is almost absorbed and peas and asparagus are bright green but tender, about 4 minutes.
Season with salt and pepper.
Heat butter in small pan over high heat, swirling as butter begins to change colour. As soon as butter browns, about 4 minutes, remove from heat.
Stir mint and lemon zest into pasta and divide pasta among four bowls.
Top each bowl with 1- 1/2 tablespoons ricotta, 1/4 of the hazelnuts, and drizzle with 1 tablespoon brown butter.
Simple Greek Yogurt Egg Salad
Category: salad
By CookingFreak

Greek yogurt gives this dish a healthy kick, but the brown sugar makes sure no one even knows it's in there! Very kid-friendly.

Ingredients:
¼ cup Greek yogurt
1 tablespoon brown sugar
8  hard-boiled eggs, peeled and chopped
¼ cup chopped celery
¼ cup chopped green onion
2 tablespoons sweet pickle relish
2 tablespoons yellow mustard
¼ teaspoon dill weed
¼ teaspoon paprika
ground black pepper to taste

Directions:
Whisk yogurt and brown sugar together in a bowl. Add eggs, celery, green onion, relish, mustard, dill, paprika, and black pepper; mix well.

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

Calories: 203.6
Fat: 12.3 g
Saturated fat: 3.9 g
Carbohydrates: 9 g
Sugars: 7.4 g
Dietary fiber: 0.7 g
Protein: 13.9 g
Cholesterol: 426.8 mg
Sodium: 288.7 mg
Texas Sheet Cake III
Category: desserts
By Bron

I make this cake frequently; it's a standard recipe that makes the rounds at church regularly--at home in Texas. Now, I'm in Pennsylvania and am introducing it to my northern friends and fellow church-goers:). Enjoy it again! EXCELLENT with vanilla bean ice cream.

Ingredients:
½ cup butter
½ cup shortening
2 (1 ounce) squares unsweetened chocolate
1 cup water
2 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ cup buttermilk
2  eggs, beaten
1 teaspoon vanilla extract
½ cup butter
2 (1 ounce) squares unsweetened chocolate, melted
6 tablespoons milk
1 pound confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch cake pan. In a small saucepan, combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water. Heat until chocolate is melted; set aside. In a large bowl, combine flour, sugar, cinnamon, and baking soda. Make a well in the center, and pour in buttermilk, eggs, and vanilla. Add melted butter/chocolate mixture, and beat until smooth. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until cake tests done. Five minutes before cake is done, make frosting. To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat.  Beat in confectioners' sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 1 - 9x13 inch cake

Calories: 463.4
Fat: 24.4 g
Saturated fat: 10.6 g
Carbohydrates: 61.4 g
Sugars: 47.9 g
Dietary fiber: 2.1 g
Protein: 4 g
Cholesterol: 48.5 mg
Sodium: 161.6 mg
Grilled Fennel on the BBQ  (Anise in French)


Ingredients:
fennel bulb, olive oil, Dijon mustard, garlic

Directions:
In a small bowl, whisk together oil, vinegar, mustard, and garlic, salt and pepper to taste.
Cut off fennel stalks, quarter fennel bulb lengthwise (she said some remove the core, she doesn't bother]. Brush each fennel quarter with marinade.
Prepare grill and preheat to medium. Grill fennel, turning several times with tongs, until slightly charred and crisp-tender. Can also be done on a ridged grill panel.
Great Quesadilla


Ingredients:
onion, chili powder, harissa, chopped tomato, frozen corn kernels, cheese, flour tortillas

Directions:
1. In large skillet, heat oil over medium-high heat; fry onion, mushrooms, green pepper,  corn, chili powder, tomatoes, chicken, salt and pepper until liquid is evaporated, about 8 minutes.
Spoon mixture on tortillas; Spoon on some cheese and fold in half.
2. .Add 1 teaspoon of oil to skillet.
3. Add quesadillas and fry a few minutes turning once, until golden and cheese is melted; about 8 minutes. Add salt to your hot quessadilla.
Cut into halves or quarters.
Serve with bowl of sour cream and bowl of salsa.
Be creative, add whatever you love to the mixture. in the filling.
Tuna Spinach Orzo Salad


Ingredients:
orzo pasta, water, solid white tuna packed in water, fresh spinach, feta, lemon, zest of, garlic, extra virgin olive oil, white wine vinegar, fresh dill

Directions:
Cook orzo according to directions, reserving 1/4 cup pasta water.
Add drained orzo to a large bowl and mix in white wine vinegar, 1/4 cup extra virgin olive oil, lemon juice and zest, garlic.
Gently fold in spinach and tuna - breaking up any larger pieces but not destroying it.
Add reserved pasta water and remaining extra virgin olive oil to desired consistency. I usually use all of the pasta water and about 1/8 cup oil.
Add dill and salt and pepper to taste.
Fold in feta using as much or little as you like. We love the saltiness this gives the dish so I use the full 8 ounces, sometimes more.
Enjoy for lunch or dinner. This is also great to take to work for lunch as it doesn't necessarily have to be refrigerated.
Sweet Jalapeño  Glazed Ribs


Ingredients:
kosher salt, paprika, garlic powder, onion powder, black pepper, cayenne pepper, cider vinegar, water, sugar

Directions:
Mix dry rub ingredients and rub onto ribs.  Let sit in refrigerator at least 30 minutes to two hours.
Wrap ribs in foil and place on grill (or oven] on low heat for 1 1/2 - 2 hours or until very tender.
While ribs are cooking mix glaze ingredients and simmer until mixture begins to thicken.
When ribs are tender remove from foil and place onto grill (or cooking sheet in oven] and turn heat up to medium brush glaze over ribs.
Cook for another 20 minutes.
Serve ribs with remaining glaze for dipping.
Disgustingly Rich Brownies


Ingredients:
all-purpose flour, sugar, eggs, butter, vanilla extract, salt

Directions:
Preheat oven to 350 degrees.
Grease an 8 or 9 inch baking pan.
Melt the butter over low heat (careful, it's easy to burn].
In a mixing bowl combine the cocoa and sugar.
Add the melted butter to the mixing bowl.
Stir in the eggs and vanilla.
Add the flour and salt and mix just until smooth.
Pour the batter into the greased pan and bake for 45 minutes.
Honey BBQ Dipping Sauce (Kfc Copycat)


Ingredients:
ketchup, white vinegar, molasses, corn syrup, honey, liquid smoke flavoring, salt, garlic powder, onion powder, msg, chili powder

Directions:
In a sauce pan combine all of the above and bring to a simmer.
Simmer for 5 minutes and keep warm.
When you are ready to eat the chicken dip in and allow the chicken to drain for 1 minute.
Chicken Potato Bake


Ingredients:
all-purpose flour, salt, paprika, seasoning salt, sugar, onion powder, dried oregano, pepper, celery seed, dried parsley flakes, garlic powder, chicken, seasoning salt, dried parsley, garlic powder, pepper

Directions:
Preheat oven to 350°F.
Combine first 12 ingredients in a shallow bowl.
Place the chicken in a bowl and pour the 3 tablespoons oil over chicken and coat well.
Coat the oiled chicken with the breadcrumb mixture.
Place on a greased cooking sheet.
For the potatoes, combine the last 4 ingredients.
Coat the potatoes with the 1 teaspoon oil and then coat with the seasoning mixture.
Place around chicken on same baking sheet.
Bake, covered for 1 hour, or until potatoes are done and chicken juices run clear.
Apple Salad


Ingredients:
apples, maraschino cherries, celery, red seedless grapes, peanuts, Miracle Whip, Cool Whip, sugar

Directions:
Mix first 5 ingredients together., Mix dressing ingredients together well and stir into salad., Eat immediately as nuts go soft after it sits for a while.
Asparagus-Mushroom Primavera


Ingredients:
asparagus spear, linguine, olive oil, garlic cloves, fresh ground black pepper, reduced-sodium chicken broth, dry white wine, salt, butter, fresh basil, crushed red pepper flakes

Directions:
Snap off and discard woody base of fresh asparagus.
Rinse.
Bias-slice asparagus into 1 1/2 inch pieces; set aside.
Cook pasta according to package directions.
Meanwhile, heat oil in a large skillet over medium heat.
Add garlic and black pepper; cook and stir for 30 seconds.
Add asparagus, mushrooms, chicken broth or wine, and 1/4 t salt.
Bring to boiling; reduce heat.
Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally.
Remove from heat; stir in butter.
Drain pasta; add pasta to vegetables in skillet.
Toss gently to combine.
Garnish with basil and crushed red pepper.
User Friendly Tapas


Ingredients:
fresh basil, fresh rosemary, fresh thyme, tomato juice

Directions:
Put everything in your crockette/crockpot.  Plug in/cook on low for 6-8 hours.
Serve with toothpicks.
This, of course, could be even easier by freezing the meatballs in the juice with the herbs.
Zucchini and Corn With Cheese


Ingredients:
zucchini, white corn kernels, salt, pepper, cheddar cheese

Directions:
Mix zucchini, corn, salt and pepper in 1-quart microwavable casserole.
Cover tightly and microwave on HIGH 5 to 7 minutes, stirring after 2 minutes, until vegetables are hot.
Sprinkle with cheese.
Let stand covered 1 minute.
Sweet and Sour Meatballs III
Category: appetizers-and-snacks
By JOYJENSEN

Slow cooked sweet and sour meatballs with a twist. These meatballs sound strange, but become addicting. They give new meaning to sweet & sour! Enjoy!

Ingredients:
1 (16 ounce) can sauerkraut
1 (16 ounce) can jellied cranberry sauce
½ cup packed brown sugar
½ (16 ounce) jar spaghetti sauce
3 pounds small meatballs

Directions:
In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce. Place meatballs in a slow cooker set to low. Cover with the sauerkraut mixture. Cook 3 to 4 hours, stirring occasionally.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 12 servings

Calories: 357.3
Fat: 15.2 g
Saturated fat: 5.3 g
Carbohydrates: 34.9 g
Sugars: 25.3 g
Dietary fiber: 2.3 g
Protein: 19.8 g
Cholesterol: 94.6 mg
Sodium: 476.6 mg
One Crust Pie Pastry


Ingredients:
all-purpose flour, salt, cold water

Directions:
Unbaked One-Crust Pie Crust:.
Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions], until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary].
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky.
If refrigerated longer, let pastry soften slightly before rolling.
Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate, or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe.
2. Baked Pie Crust:
Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions], until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary].
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
For pie, trim overhanging edge of pastry 1 inch from rim of pie plate.
Fold and roll pastry under, even with plate; flute as desired.
For tart, trim overhanging edge of pastry even with top of tart pan.
Prick bottom and side of pastry thoroughly with fork.
Bake 8 to 10 minutes or until light brown; cool on wire rack.
Zucchini Bars


Ingredients:
butter, sugar, brown sugar, eggs, vanilla, flour, salt, baking powder, zucchini, coconut, raisins, butter, milk, powdered sugar, cinnamon

Directions:
Cream together butter and sugars.
Add eggs one at a time.
Add vanilla.
Sift together dry ingredients then add to Creamed mixture, stirring to incorporate.
Stir in zucchini, coconut and raisins.
Spread into a buttered jelly roll pan.
Bake 30-40 minutes until lightly browned and toothpick inserted in center comes out clean.
Cool in pan.
For Icing:
Melt butter in a small bowl.
Add remainging ingredients, except nuts.
stir until smooth.
Ice cooled bars.
Sprinkle with nuts.
Cut into squares.
Easiest-Ever Chicken Francaise


Ingredients:
chicken breasts, black pepper, egg, lemon, unbleached all-purpose flour, hot paprika, garlic clove, button mushrooms, low sodium chicken broth, dry white wine, lemon juice, light sour cream, dill, cornstarch, lemons, parsley

Directions:
Preheat oven at 375ºF and season chicken breasts with pepper and salt on both sides. In a shallow dish or bowl, mix together egg and lemon juice. In a large Ziploc bag, mix together flour, garlic powder and hot paprika. Dip chicken breasts in flour, then egg mixture, and then flour mixture again.
Heat clarified butter in a large skillet over medium heat; add garlic and sauté 1 minute. Add chicken breasts and cook until golden, about 2 minutes per side. On a lined-foil greased baking sheet, place chicken breasts in preheated oven and cook for about 8 minutes.
Return skillet on burner; add mushrooms and Cholula, and cook for a couple minutes. In a medium bowl, mix together broth, wine and lemon juice, and pour mixture in skillet; increase to medium-high and cook for 3 minutes. Remove chicken breasts from oven and let it rest.
Back to skillet, Add sour cream and reduce heat to medium low; simmer for about 8 minutes. Add dill and pepper and thick sauce with cornstarch or flour. Place chicken on serving platter, drizzle sauce over and garnish with fresh lemon slices and parsley sprigs. Serve with a side of pasta.
Cairo Almonds


Ingredients:
butter, olive oil, coarse sea salt, cayenne pepper

Directions:
Preheat oven to 225°F.
Toss almonds with oil and spread on a nonstick baking sheet.
Toast for about 45 minutes, then toss with salt while warm. Wrap tightly in foil or waxed paper and allow to sit for a couple hours, then shake off excess salt.
Season to taste with cayenne pepper.