xiaoxl/recipe_data huggingface dataset:
Strawberry Lemonade Pie
Category: desserts
By David Dennis

This lemon meringue pie filled with a homemade strawberry compote tastes like strawberry lemonade - perfect for summer.

Ingredients:
2 ½ cups all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
½ cup cold unsalted butter, cubed
½ cup cold vegetable shortening
½ cup ice cold water
4 cups hulled and quartered fresh strawberries
1 cup white sugar
½ cup lemon juice
1 ½ cups water
1 ⅓ cups white sugar
½ cup cornstarch
¼ teaspoon salt
5  egg yolks
½ cup lemon juice
3 tablespoons butter
2 tablespoons lemon zest
6  egg whites
¼ teaspoon cream of tartar
3 tablespoons white sugar

Directions:
Whisk flour, sugar, and salt together in a large mixing bowl for the crust until well combined. Add butter and shortening and mix until pea-sized crumbs form. Drizzle in water 1 tablespoon at a time and gently mix until dough starts to come together. Turn dough onto a lightly floured surface and pack into a ball. Cut dough in half and flatten into 2 discs. Cover each tightly with plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 400 degrees F (200 degrees C). Roll out 1 piece of dough to fit a pie pan, reserving the second piece for another use. Prick the bottom using a fork to prevent bubbles. Line dough with parchment paper or aluminum foil, making sure to cover bottom and sides. Fill crust with pie weights, dried beans, or dry rice to weigh it down. Bake crust in the preheated oven until golden brown and cooked through, 15 to 20 minutes. Remove crust from the oven, leaving oven on. Remove pie weights and liner and return crust to the oven. Bake 15 to 20 minutes more. Meanwhile, combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until strawberries are rendered down, 10 to 20 minutes. Remove from heat. Whisk water, sugar, cornstarch, and salt together in a saucepan until dissolved. Reserve 4 tablespoons of cornstarch slurry in a bowl. Heat the saucepan over high heat until mixture turns clear and thickens, about 5 minutes. Add egg yolks, lemon juice, butter, and lemon zest and whisk until butter is melted, about 3 minutes more. Add reserved slurry 1 tablespoon at a time until filling mixture is thick again. Pour hot filling into baked pie crust. Cover filling with strawberry compote. Place egg whites in a large mixing bowl and beat using an electric mixer on high speed until bubbles start to appear. Add cream of tartar and continue to mix on high speed until soft peaks form. Reduce mixer speed to medium and add sugar slowly until fully integrated. Return mixer to high speed and mix meringue until stiff peaks form. Cover pie with meringue fully to seal in all filling. Preheat the oven to 300 degrees F (150 degrees C). Bake pie in the preheated oven for 45 minutes until meringue topping is firm and lightly browned. Remove from oven and use a blow torch to toast the peaks to a dark brown.

Prep time: 40 mins
Cook time: 1 hr 25 mins
Total time: 3 hrs 5 mins
Yields: 9 servings

Calories: 670
Fat: 28.5 g
Saturated fat: 12.7 g
Carbohydrates: 98.7 g
Sugars: 61.5 g
Dietary fiber: 2.7 g
Protein: 8.3 g
Cholesterol: 151.1 mg
Sodium: 397.1 mg
Chicken Posole (Slow Cooker)


Ingredients:
white hominy, Rotel Tomatoes, carrots, onion, garlic cloves, cumin, chicken thighs, cilantro, limes, radishes, sour cream, red pepper flakes

Directions:
Drain hominy, combine hominy, rotel tomatoes, enchilada sauce, diced carrots, diced onion to a 4 quart slow cooker
Mince garlic, add to cooker, add cumin.
Remove skin from chicken thighs.
add to slow cooker.
Cover and cook 3-4 hours until chicken is cooked through and vegetables are tender; skim and discard any fat from the surface.
Remove chicken; pull meat off bones and chop into smaller pieces if needed.
Stir back into the slow cooker.
Add chopped cilantro.
Ladle into soup bowl.
Serve with lime wedges, thinly sliced radishes in soup, red pepper flakes and a dollop of sour cream, if desired.
Splenda Walnut Date Oatmeal


Ingredients:
water, old fashioned oats, salt, dates, walnuts, skim milk

Directions:
Bring water to a boil in a small saucepan.
Stir in oats and salt.
Cook, stirring occasionally, over medium heat 5 minutes.
Sprinkle 2 teaspoons SPLENDA® Brand Brown Sugar Blend, 1 tablespoon chopped dates, and 1 tablespoon chopped toasted walnuts over hot cooked oatmeal.
Drizzle with 1 tablespoon skim milk.
Microwave Directions.
Combine water, oats, and salt in a microwave-safe bowl.
Cover tightly with heavy-duty plastic wrap; fold back a small edge to allow steam to escape.
Microwave on HIGH 2 1/2 to 3 minutes; stir before serving.
Apple-Cranberry Bundt Cake (Egg-Free, Fat-Free)


Ingredients:
sugar, applesauce, cornstarch, water, milk, vanilla extract, cinnamon, nutmeg, ginger, clove, flour, salt, baking powder, baking soda, cranberries, apple, powdered sugar, milk, vanilla extract, cinnamon, cranberries

Directions:
Cake:
Preheat oven to 350°F.
Prepare a 10-cup bundt pan by spraying with fat-free cooking spray and lightly dusting with flour.
In a large bowl, stir together sugar and applesauce. Into a small bowl, wisk together cornstarch and warm water (the mixture will be quite dense but smooth].  Add cornstarch mixture to applesauce mixture and whisk until combined.  Then whisk in non-fat milk and vanilla.
Combine dry ingredients in a separate bowl and whisk together well.  Slowly add into wet mixture, whisking until thoroughly combined.
Fold apples and cranberries into the batter.
Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
Bake for 40-45 minutes or until a cake tester inserted into cake comes out clean.
Cool on a wire rack for 30 minutes and turn out onto a cake pedestal or plate.
Glaze:
Place powdered sugar and cinnamon in a small bowl.  Add vanilla and stir in milk one tablespoon at a time until smooth.  If a thinner or thicker consistency is desired, add less or more milk as you wish.
Spoon evenly over cake.
Garnish:
If desired, place cranberries into the center of the cake and around the base of the cake plate mostly for festive presentation.
Fiesta Pita
Category: world-cuisine
By Piratefrog

A very filling and delicious twist on a bean burrito.

Ingredients:
1 (6 inch) whole wheat pita bread
½ cup vegetarian refried beans
¼  avocado - peeled, pitted and diced
2 tablespoons fresh salsa, or to taste
2 tablespoons crumbled feta cheese, divided
hot sauce to taste
2 teaspoons chopped fresh cilantro, or to taste

Directions:
Warm the pita in a toaster oven until fragrant, 1 or 2 minutes; cut in half and open up each half. Heat the beans in a small saucepan over medium heat until hot, and mix in the avocado. Divide the bean mixture in half, and fill each half of the pita with half the bean mixture. Top each pita with 1 tablespoon of feta cheese, and add a dash of hot sauce and a teaspoon of chopped fresh cilantro to each.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 pita sandwich

Calories: 409.8
Fat: 14.1 g
Saturated fat: 4.2 g
Carbohydrates: 59.4 g
Sugars: 4.6 g
Dietary fiber: 14.7 g
Protein: 16.5 g
Cholesterol: 16.8 mg
Sodium: 1336.6 mg
Chocolate Spritz Cookies


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

Directions:
Preheat oven to 400 degrees.
Melt over hot (not boiling] water (or in microwave] chocolate chips; remove from heat.  Set aside.
In a bowl, combine butter, sugar and vanilla; beat until creamy.  Add eggs; beat well.  Stir in melted chocolate.  Gradually add flour.
Chill 30-45 minutes.  Place dough in cookie press.  Use star tip to shape cookies into 2 inch circles.  Place cinnamon candies on each cookie.
Bake for 5 minutes.
Bavarian Cream
Category: desserts
By CAROL_67

Bavarian Cream taken from my Great-Grandmother's recipe book.

Ingredients:
2 tablespoons unflavored gelatin
½ cup cold water
4  egg yolks
½ cup white sugar
1 pinch salt
2 cups milk
1 teaspoon vanilla extract
2 cups heavy cream

Directions:
In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth. In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer. Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool. When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 2 hrs 5 mins
Yields: 4 cups

Calories: 312
Fat: 25.4 g
Saturated fat: 15.3 g
Carbohydrates: 17.4 g
Sugars: 15.5 g
Protein: 4.5 g
Cholesterol: 188.8 mg
Sodium: 51.7 mg
The Ultimate Chocolate Pudding Dessert


Ingredients:
flour, walnuts, butter, cream cheese, Cool Whip, powdered sugar, instant chocolate pudding mix, milk, Cool Whip

Directions:
Mix first layer ingredients together and spread into a 9x13-inch pan.
Bake at 325°F for 15 minutes.
Cool.
Mix together second layer and spread onto cooled first layer.
Mix together third layer and spread on and refrigerate.
Top with softened Cool Whip just before serving.
Enjoy!
Note: I've combined the baking and  refrigerating time in the cooking time category.
Zucchini Crisp (Apple Crisp)


Ingredients:
zucchini, lemon juice, sugar, ground cinnamon, ground nutmeg, all-purpose flour, sugar, butter, ground cinnamon

Directions:
ZUCCHINI MIXTURE:
In a large saucepan, over medium-low heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
Add sugar, cinnamon and nutmeg and cook for a minute more.
Remove from heat and let sit.
CRUST MIXTURE:
For crust, mix flour, and sugar in a large bowl.
Cut in cold butter until mixture resembles pea size coarse crumbs.
Stir 1/2 cup of the flour mixture into zucchini and mix well.
Press 1/2 of remaining crust mixture into a greased 15x10 jelly roll pan.
Spread zucchini mixture over crust in pan.
Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon.
Bake at 375°F for 35-40 minutes.
30-Minute Minestrone


Ingredients:
carrots, cabbage, celery rib, onion, garlic clove, water, Italian-style diced tomatoes, Italian-style stewed tomatoes, beef bouillon cubes, fresh spinach, pepper

Directions:
In a large saucepan saute carrots, cabbage, celery, onion, and garlic in oil for 5 minutes.
Add water, tomatoes, and bouillon. Bring to a boil and reduce heatt. Simmer uncovered for 20-25 minutes or until vegetables are tender.
Stir in spinach, cooked macaroni, and pepper, heat through. Serve immediately.
Habanero Hellfire Chili
Category: soups-stews-and-chili
By EDD RYAN

Tasty chili whose name says it all! Note: Whole Anaheim peppers are not widely available; this ingredient is optional, and you can use hot pepper sauce instead.

Ingredients:
½ pound bacon
1 pound ground round
1 pound ground pork
1  green bell pepper, diced
1  yellow onion, diced
6  jalapeno peppers, seeded and chopped
6  habanero peppers, seeded and chopped
8  Anaheim peppers, seeded and diced
2 cloves garlic, minced
1 ½ tablespoons ground cumin
1 tablespoon crushed red pepper flakes
3 tablespoons chili powder
2 tablespoons beef bouillon granules
1 (28 ounce) can crushed tomatoes
2 (16 ounce) cans whole peeled tomatoes, drained
2 (16 ounce) cans chili beans, drained
1 (12 fluid ounce) can beer
3 ounces tomato paste
1 ounce chile paste
2 cups water

Directions:
Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot  Remove bacon, drain on paper towels and chop. Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water. Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

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

Calories: 595
Fat: 31.9 g
Saturated fat: 10.9 g
Carbohydrates: 47.9 g
Sugars: 13 g
Dietary fiber: 11.6 g
Protein: 34.9 g
Cholesterol: 90.9 mg
Sodium: 1575.1 mg
Southwestern Chipotle Baked Beans


Ingredients:
chipotle chiles in adobo, adobo sauce, onion, garlic cloves, thick slab bacon, ketchup, beer, water, dark brown sugar, dry mustard, great northern beans

Directions:
Sauté chipotles, onion, and garlic in oil until soft. (I cook bacon in with this].
Combine with other ingredients, and mix resulting sauce into the beans. Bake at 325F for 2 hours, adding water if beans get too dry.
Sinful Fruit Dip


Ingredients:
marshmallows, cream cheese, pecans, vanilla extract, nutmeg

Directions:
Combine marshmallow and softened cream cheese in a bowl.
Finely chop pecans by using a food chopper or processor.
Stir in pecans and vanilla.
Sprinkle with nutmeg to garnish.
Serve with an array of cut fruit such as apples, strawberries, grapes, pineapple, kiwi or your other favorites.
Lemon Sauce I
Category: side-dish
By GINGER P

Wonderful dessert sauce. Serve with gingerbread or cake.

Ingredients:
½ cup white sugar
1 tablespoon cornstarch
⅛ teaspoon salt
¼ teaspoon freshly grated nutmeg
1 cup boiling water
1 tablespoon butter
1 teaspoon grated lemon zest
1  lemon, juiced

Directions:
In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally. Remove from heat; stir in butter, lemon zest and lemon juice and serve.

Cook time: 15 mins
Total time: 15 mins
Yields: 1.5 cups

Calories: 45.5
Fat: 1 g
Saturated fat: 0.6 g
Carbohydrates: 10 g
Sugars: 8.4 g
Dietary fiber: 0.5 g
Protein: 0.1 g
Cholesterol: 2.5 mg
Sodium: 31.4 mg
Quick Avocado Smoothie
Category: breakfast-and-brunch
By Mona Redjaie

Great Middle Eastern-style smoothie. You can substitute any milk for the almond milk.

Ingredients:
1 ¼ cups almond milk
1  avocado - peeled, pitted, and sliced
1 small banana, sliced
¼ cup ice, or as needed
1 tablespoon honey  (Optional)

Directions:
Blend almond milk, avocado, banana, ice, and honey in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 smoothie

Calories: 555.3
Fat: 33.1 g
Saturated fat: 4.4 g
Carbohydrates: 68.2 g
Sugars: 40.2 g
Dietary fiber: 17.5 g
Protein: 6.5 g
Sodium: 217.6 mg
Vegetable-Topped Halibut


Ingredients:
halibut steaks, zucchini, mushroom, onion, garlic clove, lemon zest, salt, chicken broth, tomatoes, cornstarch, dried basil

Directions:
To prepare the sauce, combine the squash, mushrooms, onion, garlic, lemon zest, salt and 1/4 cup water in a medium saucepan.
Bring to a boil, reduce heat, cover and simmer about 4 minutes or until nearly tender.
Drain and return the vegetables to the pan.
In a large skillet, bring chicken broth to a boil.
Carefully add the fish, spooning liquid over fish; reduce heat, cover and simmer until fish begins to flake easily (approximately 4 to 6 minutes per 1/2 inch of thickness].
Remove fish from the broth using a slotted spoon and place on individual serving plates.
While the fish cooks, combine the tomatoes, cornstarch, basil and pepper sauce.
Add this to vegetable mixture and cook stirring gently over medium heat till thickened and bubbly.
Cook and stir an additional 2 minutes; spoon sauce over fish.
Garnish with fresh basil or lemon slices and enjoy.
Falafel Cobb Salad
Category: salad
By Jenn T.

This is my take on an American-Mediterranean fusion. Well, we were also low in the protein area that night, so this was created. Considering the dish is a salad, it is still plenty filling and full of fresh flavors. The time spent making it is all in the prep work, then just simply assemble.

Ingredients:
1 ¼ cups water
1 (6 ounce) package dry falafel mix
2 cups vegetable oil for frying
salt to taste
½ cup sour cream
¼ cup milk
¼ cup diced cucumber
1 teaspoon minced fresh parsley
⅛ teaspoon salt
1 (10 ounce) bag mixed salad greens
2  tomatoes, diced
1  avocado, diced
8 slices cooked bacon, crumbled
3  hard-boiled eggs, diced
¾ cup feta cheese

Directions:
Mix water and falafel mix together in a bowl; let stand for 10 minutes. Form mixture into 12 patties, about 1/2-inch thick. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry falafel patties, working in batches, in the hot oil until golden brown and crisp, 3 to 5 minutes. Transfer cooked falafel to a paper towel-lined plate using a slotted spoon; season with salt. Cool falafel to room temperature; break into pieces. Whisk sour cream, milk, cucumber, parsley, and 1/8 teaspoon salt together in a bowl until dressing is smooth and creamy; refrigerate. Spread greens onto serving plates. Arrange tomatoes, avocado, bacon, eggs, feta cheese, and falafel in rows over the greens. Drizzle dressing over each salad.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 352.3
Fat: 24.1 g
Saturated fat: 7.9 g
Carbohydrates: 23.4 g
Sugars: 5.8 g
Dietary fiber: 8 g
Protein: 16.9 g
Cholesterol: 131.9 mg
Sodium: 788.1 mg
Mango Lassi Chia Parfait With Protein, by Heather N.


Ingredients:
coconut milk, cardamom, vanilla, liquid stevia, artificial sweetener, fresh mango, flaked coconut, coconut flakes

Directions:
Combine milk, chia, vanilla, sweetener, caramom and protein powder in a bowl.
Refrigerate and allow to set over night.
For Parfait:
Layer chia pudding, yogurt, mango, and repeat.  Top with mango and coconut chips.
Chocolate Pie with Meringue


Ingredients:
sugar, flour, cocoa powder, salt, eggs, butter, milk, vanilla, sugar

Directions:
Preheat oven to 450 degrees., Beat egg yolks, add in milk and melted butter., To milk mixture add sugar, flour, cocoa powder, and salt., In medium saucepan cook over low heat until thick., Add vanilla and mix., Pour into cooked pie shell and set aside., Beat egg whites with 3 Tbs sugar to stiff peaks., Spread over pie and bake until golden brown.
Shrimp Cocktail


Ingredients:
tomato juice, ketchup, shrimp, celery, onion, horseradish, sugar, Worcestershire sauce, lemon juice

Directions:
Combine all ingredients; chill thoroughly before serving.
Serve over a bed of lettuce and garnish each srving with a large shrimp, if desired.
Makes about 16 (4 oz] servings.
Pineapple and Rosemary Glazed Ham


Ingredients:
boneless ham, dark brown sugar, dijon-style mustard, fresh rosemary, dried rosemary, dijon-style mustard, pineapple, pineapple tidbits, pineapple slice

Directions:
Preheat oven to 325°F Place ham in a shallow roasting pan. Score ham by making diagonal cuts, 1/4-inch deep, in a diamond pattern. Insert an oven-going meat thermometer into center of ham; the thermometer should not touch the bone, if present. Roast for 1-3/4 hours if using bone-in ham or 1 hour if using boneless ham.
Meanwhile, in a bowl combine 3 tablespoons of the brown sugar, the 3 tablespoons mustard, and rosemary. Brush mixture over ham. Roast for 15 minutes more. Meanwhile, for glaze, in a 2-quart saucepan combine the remaining brown sugar, the pineapple juice, and 1/4 cup mustard. Bring to boiling over medium heat, stirring frequently. Remove 1/2 cup glaze to brush over ham. Set aside.
Bake ham 30 minutes more or until thermometer registers 140 degree F, generously brushing with the 1/2 cup glaze several times during baking.
Meanwhile, add pineapple to remaining glaze in saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Transfer ham to serving platter. Slice ham and serve with pineapple sauce. Makes 16 to 24 servings.
Grilled Pineapple Slices: Cut two peeled and cored pineapples into 1/2-inch-thick slices. Brush each slice on both sides with a little cooking oil; sprinkle lightly with some snipped fresh rosemary. Heat an indoor grill or grill pan. Grill pineapple slices just until they start to brown, 1 to 2 minutes per side, turning once.
Lemon Coconut Colada


Ingredients:
Malibu rum, cream of coconut, heavy cream, lemon juice, lemon zest

Directions:
In a shaker filled with ice; combine all ingredients; shake to blend.
Strain into  ice filled hurricane glasses.
Garnish with lemon zest.
Toddler Muffins
Category: bread
By Lori

Mini muffins for finicky toddlers with the addition of fruit and veggies.  My son is 2 and has been eating these for a year.  I always keep a supply in the freezer, he loves them frozen especially when new teeth are coming in!  Adults love them too. Great for play groups! Recipe makes 24 mini muffins or 12 regular-size muffins.

Ingredients:
½ cup butter, softened
½ cup brown sugar, or to taste
2 large bananas, mashed
1 (4.5 ounce) jar baby food squash
2  carrots, grated
2  eggs, beaten
1 cup all-purpose flour
½ cup oat bran
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups. In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 24 mini muffins

Calories: 88.6
Fat: 4.5 g
Saturated fat: 2.6 g
Carbohydrates: 11.8 g
Sugars: 4.9 g
Dietary fiber: 1 g
Protein: 1.6 g
Cholesterol: 23.8 mg
Sodium: 140.6 mg
Maple Sugar Cookies


Ingredients:
flour, salt, baking powder, butter, Faux Maple Sugar, eggs, milk

Directions:
Sift first three ingredients together.
Cream butter and sugar together; add eggs, lemon extract and milk.
Add flour mixture and blend well.
Refrigerate about 1/2 hour.
Preheat oven to 350F and lightly grease cookie sheets.
Roll dough 1/4" thick and dust with maple sugar; cut into attractive shapes with cookie cutters, place on prepared cookie sheets and bake about 15 minutes.
Buttermilk Pan Roasted Chicken Breast


Ingredients:
table salt, sugar, water, chicken breast halves, buttermilk, Worcestershire sauce, canola oil, kosher salt, fresh ground pepper, butter

Directions:
Mix table salt and sugar in a 1 quart container, fill with cold water and shake to mix.
Place rinsed chicken in a 1 gallon zip top bag with the brine (you won't need all of it] place in a bowl an put in the fridge for 1 or 2 hours.
Drain and rinse chicken & bag, put chicken back in bag and add buttermilk.
Put back in bowl and refrigerate for 24 to 48 hours.
Space 2 racks in oven so your skillets can fit.
Preheat oven to 475°F; drain rinse and dry chicken.
Rub with oil, salt and pepper liberally.
Get 2 large oven proof skillets hot on the stove.
Sear chicken breasts until nice and brown, remove from pans, deglaze with Worcestershire sauce and stock.
Reserve de-glazing liquid.
Place chicken back in pans.
Place pans in oven for 10 minutes or until internal temp reaches 165°F.
Remove chicken from pan, cover.
Deglaze pans again.
Pour deglazing liquid into one pan, reduce to about 1 cup.
Whisk in 4 tbsp of butter and serve over chicken.