xiaoxl/recipe_data huggingface dataset:
Copycat Cinnabon Frosting (See My Cinnabon Recipe)


Ingredients:
margarine, cream cheese, powdered sugar, lemon juice, vanilla extract

Directions:
Allow margarine and cream cheese to reach room temperature., Beat cream cheese and margarine together in a bowl with a mixer., Slowly add in all powdered sugar., Once all of the sugar is in the bowl mix for at least an additional 12 minutes., When almost done, add in the extracts., Enjoy!
Enzyme Smoothie (Raw Vegan)


Ingredients:
papaya, pineapple, banana

Directions:
"Blend all ingredients and add as much water as needed to reach desired smoothie consistency.  Drink up!"
The Realtor's Crunchy Wings (Baked)


Ingredients:
butter, fresh parsley, salt, chicken wings, sour cream, blue cheese, mayonnaise, cider vinegar

Directions:
Preheat oven to 425.
In microwave, melt butter and hot sauce together and stir to blend.
In a plastic bag, place the cornflake crumbs, parsley and salt, shake to mix.
Dip the wings in butter sauce then shake in cornflake mixture to coat.
Bake on greased baking sheet for about 35 minutes or until crispy and done.
While the wings are baking, combine the remaining ingredients for the dip and refrigerate until serving.
Bacon and Potato Frittata with Greens
Category: breakfast-and-brunch
By Chef John

This is a wonderful meal anytime of day or night. My grandfather used to make frittatas quite often. Instead of finishing a frittata under the broiler he would cook it halfway, put a plate on top of the pan, flip the pan over, and slide the frittata back into the pan to cook the other side. Sometimes a frittata would stick; other times the hot oil would drip on him as he performed this maneuver. It was during these moments that I learned all the really good Italian curse words I still use to this day.

Ingredients:
6 slices bacon, chopped
1  potato, peeled and sliced into thin 1-inch pieces
2 tablespoons water, or as needed
1 clove garlic, thinly sliced
½ teaspoon red pepper flakes
salt and ground black pepper to taste
1 bunch Swiss chard, chopped
8  eggs, beaten
⅓ cup grated Parmesan cheese

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet. Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes. Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes. Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese. Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 frittata

Calories: 150.1
Fat: 8.9 g
Saturated fat: 3.1 g
Carbohydrates: 6.6 g
Sugars: 1 g
Dietary fiber: 1.1 g
Protein: 11.2 g
Cholesterol: 196.5 mg
Sodium: 342 mg
Vanilla and Chocolate Delight
Category: desserts
By Honda

This makes a delicious dessert that is layers of pecans, cream cheese, and vanilla and chocolate pudding.

Ingredients:
1 cup finely chopped pecans
1 cup all-purpose flour
½ cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed, divided
3 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
2 (1.45 ounce) bars milk chocolate with crispy rice, crumbled

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool. In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust. In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 - 9x13 inch pan

Calories: 350.3
Fat: 22.6 g
Saturated fat: 13.1 g
Carbohydrates: 34 g
Sugars: 25.1 g
Dietary fiber: 1.2 g
Protein: 4.4 g
Cholesterol: 31.6 mg
Sodium: 263.5 mg
Christmas Tree Cookies


Ingredients:
unsalted butter, light brown sugar, vanilla extract, fresh lemon juice, eggs, all-purpose flour, baking powder, salt, butter, powdered sugar, vanilla, water

Directions:
Cream butter, add sugar and beat until light and fluffy.
Add vanilla and lemon juice.
Add eggs, one at a time, beating well after each addition.
Sift flour, baking powder and salt and add to creamed mixture and mix well.
Chill, then roll dough to about 1/8 inch or thicker.
Cut into various sized Christmas trees.
Squeeze bottom of trunk a little so it will fit into jelly wreaths when baked.
Bake in preheated hot oven at 425 degrees F for 5 minutes or until edges are lightly browned.  Cool.  Cover with frosting; decorate.
For Frosting:
Heat and boil the 1/2 cup butter in heavy saucepan until lightly browned; do not burn.
Stir in 3 cups powdered sugar and vanilla.
Add water a few drops at a time until frosting is of spreading consistency.
Frost cookies, then decorate with cake decorator using colored icing of your choice and top off with sprinkles, bits of candied cherries, etc.
To stand, set each in ring of bought jellied candies.
Bishop's Bread I
Category: bread
By Carol

Rich looking and great tasting. Make today and cut tomorrow.

Ingredients:
1  egg
½ cup white sugar
¼ cup vegetable oil
1 teaspoon vanilla extract
1 cup buttermilk
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup candied cherries
½ cup currants
½ cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan. Beat egg in mixing bowl until frothy.  Add sugar, oil, and vanilla.  Beat to blend.  Mix in buttermilk. In another bowl measure the flour, soda, and salt.  Stir to mix well.  Add walnuts, cherries, raisins, and chips.  Mix together.  Add all at once to liquid batter.  Stir only until just combined.  Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until bread tests done. Let bread stand for 10 minutes then remove from pan and let cool on a rack.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 -9x5 inch loaf

Calories: 263.7
Fat: 10.7 g
Saturated fat: 2.4 g
Carbohydrates: 39.2 g
Sugars: 20.9 g
Dietary fiber: 1.7 g
Protein: 4.6 g
Cholesterol: 16.3 mg
Sodium: 182.8 mg
Cinnamon Thins


Ingredients:
butter, margarine, granulated sugar, egg, all-purpose flour, baking powder, salt, cinnamon, granulated sugar

Directions:
Cream butter and sugar until light and fluffy., Add egg and beat well., Combine flour with baking powder and salt., Add to creamed mixture and mix well., Drop onto greased cookie sheet in marble-sized balls., Press flat with bottom of greased glass dipped in the sugar-cinnamon mixture., Bake in 350°F oven 10 minutes., Remove from cookie sheet and cool.
Naturally Sweetened Cranberry Sauce


Ingredients:
cranberries, maple syrup

Directions:
Put all ingredients in a pot., Bring to boil, then simmer for 10 min or until cranberries pop., Cool before serving.
Creamy Pasta & Tomato With Italian Sausage


Ingredients:
italian sweet sausage, water, chicken broth, tomatoes, evaporated milk, margarine, garlic powder, onion powder, parmesan cheese

Directions:
Brown meat in skillet, drain and set aside.
In a large sauce pan, mix chicken broth and water; bring to a boil.
Add 2 Tablespoons of margarine, macaroni and cook 6 to 8 minutes or until pasta is firm but not hard (Al Dente].
Drain pasta and set aside.
In large sauce pan melt 2 Tablespoons of margarine; add evaporated milk and cheese package and mix well; add V8, dice tomatoes, tomato soup and spices mix well.
Add macaroni and meat to sauce mixture and cook for 5 minutes, sauce will slightly thicken.
Top with additional cheese if you like and serve hot.
Low-Carb Twice Baked Cauliflower


Ingredients:
head cauliflower, cream cheese, sour cream, green onion, parmesan cheese, bacon, sharp cheddar cheese

Directions:
Preheat oven to 350F/180°C.
Cut out stem and core from cauliflower, and cut into small pieces.
Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft.
Drain well and mash with potato masher, leaving some chunks.
Mix in cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.
Spread evenly in a medium-sized glass casserole dish.
Sprinkle with cheddar cheese and reserved bacon.
Bake 30-35 minutes, or until hot and bubbly.
Sausage & White Bean Soup
Category: soups-stews-and-chili
By Ben S.

Instead of starting with a hambone (which you won't have unless you've just eaten a baked ham) and dried beans (which require significant soaking and simmering time), simply open cans of chicken broth and beans. Minced prosciutto instantly transforms commercial chicken broth into a ham-flavored soup base. Italian sausage reinforces the pork flavor and makes the soup substantial and satisfying. Mashing some of the canned beans thickens the soup and gives it the body of one that's been long simmered. Sauteed onions, carrots and celery add depth of flavor and ensure the soup's homemade feel.

Ingredients:
2 tablespoons olive oil
1 ½ pounds sweet or hot Italian sausage, in the casing
2 ounces thinly sliced prosciutto ham, minced
2 medium onions, in medium dice
2 medium carrots, peeled and in medium dice
2 medium celery stalks, in medium dice
1 teaspoon dried thyme leaves
3 (15.8 ounce) cans great Northern or other white beans, undrained
1 quart chicken broth (carton or can)

Directions:
Heat oil in a large, deep saute pan or soup kettle over medium-high heat. When pan is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes. (Sausage will not be fully cooked at this point.) Remove from pan. When cool enough to handle, cut into slices 1/4-inch thick. Add prosciutto, onions, carrots, celery and thyme to the empty skillet; cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash one can of beans with a fork into a chunky puree. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer. Reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes; serve.

Yields: 8 servings

Calories: 561.4
Fat: 33 g
Saturated fat: 11.2 g
Carbohydrates: 40.3 g
Sugars: 2.1 g
Dietary fiber: 9.3 g
Protein: 26.4 g
Cholesterol: 70.9 mg
Sodium: 785.9 mg
Creamy Chicken and Pasta Casserole


Ingredients:
chicken breast halves, carrot, celery, onion, garlic cloves, milk, sour cream, cheese

Directions:
Cook pasta while browning chicken., Sauté vegetables, add garlic for the last minute., In large bowl mix all ingredients well and put in 9x13 casserole dish., Sprinkle remaining cheese and bread crumbs on top., Cover and bake 30 min at 400, uncover and broil until browned.
Swedish Rye Bread I
Category: bread
By Janice

This is excellent bread, so good it melts in your mouth!

Ingredients:
1 ½ (0.6 ounce) cakes compressed fresh yeast
1 ½ cups warm water
1 ½ cups warm milk
1 tablespoon salt
6 cups bread flour
¼ cup molasses
1 cup packed brown sugar
⅓ cup melted shortening
3 cups rye flour

Directions:
Dissolve yeast in warm water. Scald milk.  Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening.  Cool to lukewarm, and add dissolved yeast.  Add rye flour, beating with mixer. Gradually beat in white flour.  Place dough in a greased bowl, and turn to coat the surface.  Cover with a damp towel, and allow to rise till double in bulk in a warm place. Punch down the dough, and place on a lightly floured board.  Knead until dough becomes elastic, and does not stick to the board.  Allow to rest for 5 minutes.  Divide into 3 equal portions, and shape into loaves.  Place in greased 9 x 5 inch bread pans.  Let rise until double in bulk. Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.

Yields: 3 - 1 1/2 pound loaves

Calories: 83.6
Fat: 2.2 g
Saturated fat: 0.6 g
Carbohydrates: 15.1 g
Sugars: 7.8 g
Dietary fiber: 1.3 g
Protein: 1.1 g
Cholesterol: 0.8 mg
Sodium: 200.9 mg
Strawberries and Cream Layer Cake


Ingredients:
frozen strawberries, fresh strawberries

Directions:
Preheat the oven and prepare the cake mix according to the package directions, then bake in two 9-inch round cake pans.  Remove from pans and cool completely, then cut each layer in half horizontally, making 4 layers.
Place on cake layer on a large serving plate.  Brush with pureed strawberries and spread on a layer of whipped topping.  Place another cake layer over that and repeat until all cake, strawberry puree and whipped topping are used.  Garnish with fresh strawberries slices.
Roasted Hummus


Ingredients:
chickpeas, garlic cloves, extra virgin olive oil, ground cumin, ground coriander, cayenne, black pepper, tahini, salt, fresh parsley

Directions:
Preheat oven to 400°F.
In a bowl toss the chickpeas, garlic, oil and spices.
Place the mixture in a single layer on a baking sheet. Bake 25 minutes or until beans are slightly "crisp" and golden. Stir the beans occasionally while baking so that they roast evenly. (If the garlic looks as if it may be roasting too quickly, remove and continue baking the chickpeas].
Once roasted, set beans aside to cool.
In a blender combine the chickpeas, peeled roasted garlic, tahini, salt and lemon juice. Add about 1/3 cup of the reserved chickpea liquid. Blend until smooth, adding more cooking liquid if necessary to aid in blending. Stop machine and scrap down the sides with a spatula. Blend again until smooth, adding liquid as needed.
Adjust seasoning. Transfer to serving bowl, cover tightly and refrigerate.
When ready to serve, garnish with fresh parsley sprig. Serve the hummus with pita chips, French bread, cut up vegetables, etc.
Hummus is best prepared at least 1 hour in advance, but ideally 3 hours is better.
Sweet Potato Biscuits
Category: bread
By POOTER301

This recipe makes a wonderfully light and fluffy biscuit.  A great way to use up those leftover mashed sweet potatoes.  Makes a delicious sandwich with a slice ham, or simply topped with butter.

Ingredients:
1 cup all-purpose flour
3 teaspoons baking powder
2 teaspoons white sugar
1 teaspoon salt
2 tablespoons shortening
¾ cup mashed sweet potatoes
¼ cup milk

Directions:
Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough. Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet. Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 biscuits

Calories: 117.8
Fat: 3.6 g
Saturated fat: 0.9 g
Carbohydrates: 19.2 g
Sugars: 2.7 g
Dietary fiber: 0.8 g
Protein: 2.3 g
Cholesterol: 0.6 mg
Sodium: 446.9 mg
Nestle Crunch Snowball Cookies


Ingredients:
butter, powdered sugar, salt, vanilla extract, flour, powdered sugar

Directions:
Heat oven to 375*F.
Cream together the butter, 3/4 cup of the powdered sugar, and the salt until fluffy; blend in the vanilla.
Gradually beat in the flour, blending just until combined; stir in the Crunch bits.
Shape dough into 1 1/4" balls; place 1" apart on ungreased cookie sheets.
Bake 10-12 minutes, or until cookies are set and bottoms are lightly browned.
Sift the 1/4 cup powdered sugar over the hot cookies; cool on baking sheets 10 minutes.
Carefully transfer cookies to wire racks and cool completely.
Dust with additional powdered sugar, if desired.  Store in airtight containers.
Double Chocolate Granita


Ingredients:
water, vanilla, sugar, cinnamon, cocoa powder, nutmeg

Directions:
In a medium saucepan, dissolve sugar in water and vanilla.  Bring to a boil, let boil one minute, then remove from heat.
Stir remaining ingredients into sugar water until it is well mixed and chocolate is completely melted.
Pour into a 9" x 9" baking pan.
Cover loosely and freeze for two hours, until it is frozen at the edges. Scrape the ice with a fork, mixing it towards the center of the dish.
Repeat every 30 to 40 minutes, until the granita is completely frozen (the texture should be somewhere between slushy and flaky].
Keep frozen until ready to serve. Should the granita become too solid before serving, use a fork to loosen it, and let sit for a few minutes to soften slightly.
QUICK FREEZE METHOD: Freeze mixture into an ice cube tray; once solid, use a food processor or ice shaver to flake.
Sweet Potato Casserole


Ingredients:
sweet potatoes, sugar, salt, eggs, butter, milk, vanilla, brown sugar, flour, pecans, butter

Directions:
Mix all casserole ingredients well and pour into greased 8x10 casserole dish.
Mix topping ingredients and sprinkle over top of potato mixture.
Bake at 350 degrees for 35 minutes. Allow to set up a few minutes before serving.
Sopa De Capirotadas Hondurenas (Cheese and Cornmeal Cake Soup)


Ingredients:
tortillas, eggs, cheese, warm water, cumin, tomatoes, green bell pepper, cilantro, tortillas

Directions:
In a large bowl mix 2 cups masa harina and the cheese. Add the eggs and 1 cup water. Mix with hands until the dough holds together and is not dry. If the dough seems too dry and will not hold together when formed into a ball then add 1 tablespoon of water at a time until it reaches this consistency.
Take a small amount of dough (about 1/4 cup] and form into a ball the size of a small egg. Flatten balls with your palms and shape into patties about 3 inches wide. Set aside. Cover patties with a wet paper towel while you are shaping the rest of the patties to prevent from drying out.
Heat the 1/4 cup oil in a large frying pan. Add patties and fry on each side until golden brown, about 2 mins per side. Place on paper towel to drain and finish other patties.
Mean while, in a medium-large pot over medium high heat, heat up the 1 tbspn cooking oil. Add all the veggies EXCEPT for the cilantro and saute until translucent. Add chicken stock and cumin. Slowly WHISK in the 1 1/2 tbspn of the masa harina to thicken it. You can add more masa harina to the stock if you whould like it thicker. Bring to a rapid boil then lower the temp to medium. Add the cilantro then add the patties in one by one. Do not mix or stir the pot to much because you could break the cakes up. Taste soup to make sure it does not need salt. Usually the saltiness of the cheese salts the soup enough.
Simmer for about 20 mins or until desired thickness of the soup has been reached.
Typically served in a large soup bowl over white rice with a side of lime wedges.
Blackberry Compote
Category: desserts
By France C

This simple blackberry compote has the consistency of a chunky fruit syrup and is perfect on a variety of foods, such as ice cream, crepes, yogurt, oatmeal, and ricotta toast. It's a great way to use up fresh berries. Feel free to mash the berries with a fork or potato masher for a smoother consistency. The longer you simmer the compote, the more concentrated the flavors become.

Ingredients:
2 cups fresh blackberries
¼ cup white sugar
1 teaspoon lemon juice
1 pinch salt

Directions:
Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes. Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.

Prep time: 5 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 16 servings

Calories: 19.9
Fat: 0.1 g
Carbohydrates: 4.9 g
Sugars: 4 g
Dietary fiber: 0.9 g
Protein: 0.3 g
Sodium: 9.9 mg
Cheese CookieLike Snackies


Ingredients:
butter, all-purpose flour, salt, baking powder

Directions:
In food processor fitted with S blade, pulse flour with salt and baking powder a couple of times to mix.
Add cheese, pulse again to coat the shreds with flour.
Then add butter (cut in chunks], cream, and egg. Process for 10-15 seconds to mix well.
Divide dough in half; form into rolls or long rectangles according to the shape you want.
Wrap in plastic and chill at least three hours or overnight.
Cut off ¼ inch slices and place on greased baking sheet.
Garnish as desired with red pepper flakes, sesame or poppy seeds.
Bake at 400° 8-10 minutes.
Espresso Cake


Ingredients:
eggs, vanilla, all-purpose flour, baking powder, salt, instant espresso powder, milk, cream cheese, butter, instant espresso powder, milk, confectioners' sugar, mint

Directions:
Preheat oven to 350 degrees.
Grease and flour an 8-inch square baking pan.
To prepare your frosting: Beat cream cheese and butter in a large mixing bowl at medium speed until smooth.
Dissolve the instant espresso in milk.
Add confectioners sugar to cream cheese mixture alternately with milk mixture, beating 1-2 minutes or until blended.
Remove 1 cup of frosting from bowl and set aside.
To prepare your cake: Using a mixer (on low speed!!] add eggs to remaining frosting in mixing bowl.
Add vanilla and beat until blended.
In small bowl, combine flour, baking powder and salt.
Dissolve espresso granules in milk.
Add flour mixture to mixing bowl alternately with milk mixture and continue beating 1-2 mins or until well blended.
Pour cake mixture into pan and bake 30-40mins or until a toothpick inserted into center comes out clean.
Cool cake for 10 minutes and remove from pan.
Cool cake completely.
Place cake on serving plate.
Spread sides and top of cake with frosting that was set aside.
Place 3 chocolate covered espresso beans on center of cake and place mint leaves on either side of beans, pointing in towards the center of the beans-- as leaves would be on a flower!
ENJOY!
Red Pepper Bean Medley


Ingredients:
fresh green beans, green onions, lemon juice, olive oil, lemon zest, salt, pepper

Directions:
Steam beans for 5 minutes.
Add pepper strips; steam 5-6 minutes longer or until vegetables are tender-crisp.
Combine remaining ingredients in a small bowl.
Transfer beans and peppers to a serving dish. Pour dressing over and toss to combine.
Serve immediately, or chill to serve as a salad.
Torgo Pancakes for One


Ingredients:
whole wheat flour, sugar, salt, baking powder, baking soda, egg, extra virgin olive oil, soymilk, vanilla extract

Directions:
Mix dry ingredients into a bowl (sift together if you can]. Mix wet ingredients in a separate container.
Pour wets into drys and fold together until just combined (even if there's still some lumps, don't give it more than approximately 8-10 stirs of the spatula so pancakes remain fluffy]. Let sit 7-10 minutes while you preheat your cooking surface to medium-high heat.
Cook. Eat.
Old Stand-by Deviled Eggs


Ingredients:
hard-boiled eggs, mayonnaise, dry mustard, Worcestershire sauce, cayenne pepper, paprika, salt, white pepper

Directions:
Cut the boiled eggs lengthwise and gently remove the yolks., Mash the yolks with a fork, but do not pack., Add remaining ingredients., Replace the filling, back into the egg whites., You can do it with a spoon, or decoratively with a cake decorating/icing pump., Sprinkle with extra paprika and garnish as desired with olives, pimentos, etc.
Hubby's Bloody Buddy


Ingredients:
vodka, Worcestershire sauce, garlic powder, black pepper

Directions:
Put all the ingredients together in a glass and use the slim jim to stir (or in my case, celery].
Enjoy!
Kahlua Chocolate Pecan Pie


Ingredients:
sugar, eggs, Kahlua, pecan pieces, flour, butter

Directions:
Combine sugar and flour in a large mixing bowl.  Add eggs and mix thoroughly., Melt butter and add to flour mixture until butter is completely absorbed., Add the Kahlua, chocolate chips, and pecans and mix well., Pour pecan mixture into the pie shell.  Bake at 300 degrees for 45 minutes.