xiaoxl/recipe_data huggingface dataset:
Spiced Cranberry Muffins


Ingredients:
unsalted butter, white sugar, brown sugar, eggs, pure vanilla extract, milk, all-purpose flour, baking powder, salt, nutmeg, clove, cinnamon, cranberries

Directions:
Preheat oven to 375 degrees. Generously butter or grease a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, toss cranberries with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the cranberries.
In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the 2 eggs, one at a time, beating until combined. Add cinnamon, cloves, and nutmeg.
With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk and vanilla, beating until just combined. Do not overmix. Using a rubber spatula, fold in the cranberries. Divide batter evenly among the prepared muffin cups.
If desired, in a small bowl, mix together about a tablespoon of sugar and cinnamon. Sprinkle sugar mixture on top of muffin batter.
Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 25-30 minutes. Transfer pan to a wire rack to cool 10 minutes. Serve warm or at room temperature.
Chef John's Barbecue Chicken
Category: meat-and-poultry
By Chef John

When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin, and the only way to do it, is brush it on as it cooks. Therein lies the problem. Because of the sugar content, it only takes a minute for a barbecue sauce to go from brick-red to solid black. I just 'mark' the chicken's vulnerable skin side, then cook it all the way through in a closed grill, brushing on the glaze as it cooks.

Ingredients:
1 whole chicken, into halves
¼ cup rice vinegar
2 tablespoons barbeque sauce
2 cloves garlic, crushed
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon cayenne pepper
½ cup barbeque sauce, or as needed

Directions:
Cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips. Whisk rice vinegar, barbeque sauce, and garlic together in large bowl. Place chicken in bowl and turn to coat chicken in the marinade. Arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. Place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper. Cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. Turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until  no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 40 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 463.6
Fat: 24.2 g
Saturated fat: 6.7 g
Carbohydrates: 10.6 g
Sugars: 7 g
Dietary fiber: 0.5 g
Protein: 47.5 g
Cholesterol: 149.4 mg
Sodium: 1583.1 mg
Macaroni & Torgo


Ingredients:
macaroni, egg, milk, salt, pepper, dry mustard, garlic powder, butter, cheese, wheat germ

Directions:
Cook pasta as usual.
Meanwhile, whisk together the egg, milk, hot sauce, salt-n-pepa, and the dry mustard. If using garlic powder, whisk it in, too.
Drain pasta, return to pot, return pot to stove. Add butter and (once melted] add the liquid mixture, rehydrated onion flakes and cheese. Stir constantly over low heat until cheese melts. For extra nutrition (and texture], sprinkle some wheat germ on top of your steaming bowl of chow. Eat.
Nutty Oven Fried Fish


Ingredients:
lemons, zest of, low-fat buttermilk

Directions:
Preheat the oven to 400 degrees.
Spray baking sheet with nonstick cooking spray.
Mix breadcrumbs, chopped nuts and lemon zest together, and place on a large plate.
Dip each fish fillet in buttermilk, then into the breadcrumb/nut mix.
Press gently to coat.
Place each fillet on baking sheet, bake 10 minutes or until fish flakes easily with a fork.
Croissant Bread Pudding
Category: desserts
By SweetPea

This bread pudding recipe is unique because it uses buttery croissant rolls instead of the traditional day-old French bread. The mix of chocolate and toffee is amazing with the rich custard sauce added just before serving!

Ingredients:
1 cup chopped pecans
10 large croissants, torn into pieces
4 cups milk
3 large eggs, slightly beaten
2 cups white sugar
1 ½ tablespoons vanilla extract
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
1 cup milk chocolate chips
1 cup toffee baking bits
1 cup white sugar
½ cup half-and-half
4 tablespoons butter
½ teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan. Place pecans on a baking sheet. Toast pecans in the preheated oven until golden brown, about 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F (165 degrees C). Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes. Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed. Add toasted pecans, chocolate chips, and toffee bits. Mix well. Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour. While bread pudding is baking, bring sugar, half-and-half, and butter to a boil in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat and let custard simmer for 5 minutes. Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well. Remove bread pudding from oven and serve warm with custard sauce.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 45 mins
Yields: 1 9x13-inch pan

Calories: 677.7
Fat: 33.2 g
Saturated fat: 15.9 g
Carbohydrates: 87.3 g
Sugars: 58.5 g
Dietary fiber: 2.3 g
Protein: 9.5 g
Cholesterol: 107.4 mg
Sodium: 530.8 mg
Easy Baked Egg Rolls


Ingredients:
green onions, bean sprouts, white wine, oyster sauce, soy sauce, baby shrimp, cornstarch

Directions:
Preheat oven to 400°F.
Heat oil in a wok or large pan over medium-high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, soy sauce, and shrimp. Stir-fry for about 2 minutes, until cabbage is wilted. Mix cornstarch with 1 tablespoons cold water and add. Stir for about 1 minute, until sauce is thickened.
Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond.
Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.
Repeat until you run out of the mixture, about 20 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet & sour sauce or spicy mustard.
Orange, Honey and Soy Chicken
Category: world-cuisine
By april leigh

This is a lovely sweet-and-sticky meal without the guilt the family whole family will enjoy. If you are cooking with rice or another side that takes awhile to cook, prepare that first.

Ingredients:
2  skinless, boneless chicken breast halves, diced
2  oranges, juiced
¼ cup soy sauce
¼ cup honey
1 tablespoon garlic paste
1 tablespoon ginger paste
ground black pepper to taste

Directions:
Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 servings

Calories: 320
Fat: 2.6 g
Saturated fat: 0.7 g
Carbohydrates: 46.3 g
Sugars: 42.3 g
Dietary fiber: 0.6 g
Protein: 25.7 g
Cholesterol: 60.8 mg
Sodium: 2112.1 mg
Spinach Chicken Enchiladas


Ingredients:
boneless skinless chicken breasts, frozen chopped spinach, onion, ground cumin, garlic powder, chicken broth, water, monterey jack and cheddar cheese blend, corn tortillas

Directions:
Over Med to Med/Low heat add broth and onion to a sauce pan or skillet. Simmer covered until onions start to become translucent.
Add Shredded Chicken, Drained Spinach, Creole Seasoning, Cumin and Garlic Powder. Stir & Simmer until all ingredients are heated through (most of broth should be evaporated] Drain any remaining liquid and let cool to manageable temperature.
In the meantime preheat oven to 425°F.
Soften Tortillas by your preferred method. I wrap them (fanned out like cards in a circle] in a damp towel and microwave approximately 1 minute.
When Chicken/Spinach mixture has cooled, mix in 1/2 - 2/3 of shredded cheese.
In a 15x10x2 glass casserole Lightly sprayed with Pam or canola oil spray I assemble the Enchiladas (I just eyeball how much mix per tortilla]. Load up the tortillas and roll one at a time. Finishing seam side down. I like to keep them from touching each other before adding sauce.
Spoon enough Crema Mexicana over each Enchilada to cover, sprinkle the remaining cheese over the top. Cover with foil and bake in preheated over at 425°F for 10-12 minutes. Remove foil and if desired (should be hot and bubbly] Broil for 1-2 minutes.
Serve topped with sliced jalapeños or your favorite salsa. Goes great with Spanish rice or refried beans.
Enjoy!
Passover Cheesecake


Ingredients:
cream cheese, eggs, sugar, butter

Directions:
In processor: Combine the macaroons, ground almonds and butter., Shape crust in 10 inch springform pan., Mix together the cream cheese, eggs and sugar., Add cheese mixture to crust., Bake@ 350 degrees for 1 hour or till set., Make one day ahead., Refrigerate., Can be topped with fresh fruit.
Banana-Pineapple Nut Bread (Healthy)


Ingredients:
flour, sugar-free instant banana cream pudding mix, baking powder, baking soda, pecans, banana, crushed pineapple with juice, fat free sour cream

Directions:
Preheat oven to 375 degrees.
Spray a 9 by 5 inch loaf pan with butter flavored cooking spray.
In a large bowl, combine flour, dry pudding mix, baking powder and baking soda.
Stir in pecans.
In a small bowl, combine banana, undrained pineapple and sour cream.
Add banana mixture to flour mixture.
Mix until combined.
Evenly spread batter into prepared loaf pan.
Bake for 55 to 65 minutes or until a toothpick inserted in center comes out clean.
Place loaf pan on a wire rack and let set for 5 minutes.
Remove bread from pan and continue cooling on wire rack.
Cut into 8 thick or 16 thin slices.
Note:  Exchanges and calories is based on 1/8 of the loaf.
Baked Baja Beef Chimichangas


Ingredients:
flour tortillas, butter, lean ground beef, distilled white vinegar, diced green chilies, garlic cloves, dried oregano, ground cumin, crushed red pepper flakes, salt, lettuce, chopped tomato, cheese, sour cream, salsa

Directions:
Wrap tortillas in foil and warm in a 300* oven while making the filling.
Brown ground beef and drain.
Mix in vinegar and seasonings to the drained meat, but do not cook the mixture further.
Remove tortillas from oven and increase oven temperature to 500*.
Brush each side of tortilla with melted butter.
Spoon about 1/4 cup ground beef filling onto center of each buttered tortilla.
Fold in sides, then roll up tortilla from the bottom.
Place seam-side down on a foil-lined and rimmed baking sheet.
Bake at 500* for 8-10 minutes, until golden brown.
Serve on a large bed of shredded lettuce and chopped tomatoes.
Top with sour cream, shredded cheese, and salsa.
Easy Tri-Color Pasta Salad


Ingredients:
tri-color spiral pasta, green pepper, red onion, tomatoes, chickpeas, black olives, fresh mushrooms, cheddar cheese

Directions:
Prepare pasta al dente as directed on package.
Meanwhile, prepare above ingredients.  Drain pasta & cool.  Combine all ingredients by stirring gently.
Chill & serve.
Morgan's Waldorf Salad
Category: salad
By Morgan

The idea of Waldorf salad was unappealing to me for years. So I experimented with ingredients a bit and finally found a recipe that's incredibly delicious! This is my own spin on the traditional Waldorf salad. The ingredients crisp, filling, and bursting with juicy flavor. Perfect for hot summer days when you don't feel like firing up the stove.

Ingredients:
1  Granny Smith apple, cubed
1  Golden Delicious apple, cubed
1  Gala apple, cubed
1  Bosc pear, cubed
3 ribs celery, chopped
¾ cup sweetened dried cranberries
½ cup chopped walnuts
¼ cup chopped pecans
1 cup sour cream
¾ cup mayonnaise
1 tablespoon granulated cane sugar
2 teaspoons fresh lemon juice  (Optional)

Directions:
Combine Granny Smith apple, Golden Delicious apple, Gala apple, Bosc pear, celery, cranberries, walnuts, and pecans in a large bowl. Whisk sour cream, mayonnaise, sugar, and lemon juice together in a separate bowl for the dressing. Pour dressing into apple mixture; toss until evenly coated. Chill in refrigerator for at least 15 minutes before serving.

Prep time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 364.1
Fat: 29.7 g
Saturated fat: 6.9 g
Carbohydrates: 25 g
Sugars: 18.8 g
Dietary fiber: 3.4 g
Protein: 2.9 g
Cholesterol: 20.5 mg
Sodium: 152.6 mg
Kiwi Blueberry Overnight Oats


Ingredients:
oats, low-fat milk, kiwi, blueberries, plain yogurt, honey

Directions:
In a container of  your choice,  add 1/4 cup of the oats, 1/4 cup of milk,  1 teaspoons honey, half of the diced kiwi and 1/8 cup blueberries.  Top with 1/8 cup plain yogurt.
Repeat layers, ending with fruit topped yogurt.  Refrigerate several hours or overnight.   Enjoy!  One serving.
Avocado Mask


Ingredients:
avocado, extra virgin olive oil, cucumbers

Directions:
"Mash avocado and add olive oil. Apply to face. Place the 2 cucumber slices over eyes. Leave on for 10 minutes, then rinse with warm water."
Southern Sauce
Category: appetizers-and-snacks
By MATT101

This sauce is great on just about anything. It can be used as a dressing, dipping sauce, and it can also be used for cheeseburgers.

Ingredients:
2 tablespoons mayonnaise
1 tablespoon prepared yellow mustard
1 tablespoon white sugar

Directions:
In a small bowl, mix together the mayonnaise, mustard and sugar until well blended. I like to stir 50 times clockwise, and 50 times counter clockwise to get the sauce nice and thick.

Prep time: 3 mins
Total time: 3 mins
Yields: 6 servings

Calories: 42.8
Fat: 3.8 g
Saturated fat: 0.6 g
Carbohydrates: 2.4 g
Sugars: 2.2 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Cholesterol: 1.7 mg
Sodium: 55.3 mg
Brown Butter Rice Cereal Treats With Chocolate Drizzle


Ingredients:
butter, mini marshmallows, pure vanilla extract, white chocolate chips

Directions:
Rice Cereal Treats:
Grease a 9X9 or 8X8 baking dish with cooking spray.
Cut butter into evenly sized pieces.
In a Dutch oven or large pot, melt butter over medium-high heat. Using your whisk, gently swirl butter around the pan to evenly melt.
Once the butter is melted completely, it will begin to foam. Turn heat down to medium and let it bubble for 2-3 minutes, whisking frequently until brown bits appear. As soon as the butter is toasty brown and smells nutty, turn heat down to low and add 10 ounces (about 4 cups] of marshmallows. Stir until completely melted. Remove from heat and stir in Nielsen-Massey Ugandan Pure Vanilla Extract. Click here to learn how to properly brown butter.
Add puffed rice cereal and the remaining 5 oz. (about 2 cups] of marshmallows. Mix to combine well.
Press marshmallow and rice mixture evenly into prepared baking dish. Allow rice cereal treats to cool completely before cutting into squares.
White Chocolate Drizzle:
In a small microwave-safe bowl, add white chocolate. Heat in the microwave in 30 second intervals, stirring in between intervals. When melted completely, drizzle over the rice cereal treats. Allow treats to cool until chocolate hardens.
Optional: Top with all-natural sprinkles or marshmallows.
Mostaccioli Vegetable Salad


Ingredients:
mostaccioli pasta, cucumber, zucchini, green pepper, ripe olives, green onions, sugar, white wine vinegar, prepared mustard, garlic powder, salt, ground black pepper

Directions:
Cook pasta according to package directions. Drain and rinse., Place pasta plus all remaining salad ingredients in a large bowl., Mix or shake all the vinaigrette ingredients together., Pour dressing over salad mixture, tossing to coat., Cover, and refrigerate 8 hours or overnight., Toss gently before serving.
Nuovo Cocktail


Ingredients:
"creme de cassis"

Directions:
Build over ice in a highball glass., Garnish with a star anise & 2 blueberries.
Anguillan Barbecue Sauce


Ingredients:
olive oil, onion, garlic cloves, scotch bonnet pepper, fresh tomatoes, tomato paste, barbecue sauce, cider vinegar, dark brown sugar, dark rum, water, dried oregano, thyme

Directions:
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and chile and sauté until just beginning to brown, about 5 minutes. Stir in the tomatoes and cook until most of the liquid has evaporated, 5 to 7 minutes.
Stir in the tomato paste, barbecue sauce, hot sauce, 1/4 cup each vinegar and sugar, the rum, 1/4 cup water, the oregano, thyme, salt, and pepper and bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer, uncovered, until thick and richly flavored, 20 to 30 minutes, stirring occasionally.
Remove from the heat and taste for seasoning, adding salt, vinegar, or sugar as necessary; the sauce should be highly seasoned. Add water if the sauce seems too thick.
Any unused sauce may be stored, covered, in the refrigerator for 2 to 3 weeks.
Makes 3 to 4 cups.
Easy Chilli Dip


Ingredients:
"cream cheese"

Directions:
get a small crock pot (or small pot], can opener, and stirring utensil.
poor the chilli and cream cheese into small crock pot (or small pot] with the heat on low.
stir ocassionaly until the chilli is creamy.
serve warm and enjoy.
Shrimp Salad


Ingredients:
fresh shrimp, potatoes, hard-boiled eggs, mayonnaise, celery, pickle, salt, pepper

Directions:
Place shrimp in boiling water and cook for only 3 minutes.  Drain immediately and let cool.  Then cut shrimp in thirds.
Simmer potatoes in boiling salted water until done but still firm.
In a large bowl mix remaining ingredients.  Gently combine shrimp and  potatoes with pickle mixture.
If not serving immediately, refrigerate.  May be served in a large bowl or on top of lettuce leaves.
Cranberry Orange Bread


Ingredients:
orange-flavored craisins, sugar, vanilla, eggs, flour, baking soda, salt, baking powder

Directions:
Mix together Craisins, vegetable oil, sugar, vanilla, milk, orange juice and eggs (& orange peel, if used, at this point] in a large bowl by hand.
Stir in remaining ingredients until blended well.
Place batter into well-greased loaf pans; dividing equally.
Bake in a pre-heated 350 degree oven for approximately 45-60 depending on the size of the pans used.  Loaves are done when toothpick inserted into the middle of the loaf comes out clean.  Do not over-bake.
Take out of oven and cool on a wire rack for 10 minutes before removing from pan.
Loaves may be wrapped and stored in refrigerator for up to 10-days.
Each batch makes two regular bread-pan size loaves OR five mini-loaf pan size (14.5cm x 8.4cm x 4.7cm by handi-foil brand].
Tropical Medley


Ingredients:
water, white bread flour, dry milk, sugar, salt, butter, fast rise yeast, active dry yeast

Directions:
Load ingredients into your machine in the order given., Bake with the regular, rapid, or delayed bake cycle.
Easy Southern Baked Beans


Ingredients:
bacon, onion, green pepper, brown sugar, mustard, ketchup, harissa, white beans

Directions:
Heat a skillet over medium high heat, add the bacon and cook until brown. Remove bacon with a slotted spoon. Strain all but 1 tablespoon fat.
Add chopped onion and slowly cook, stirring in the love until caramelized; app 20 minutes.
Add the bell peppers. Cook over low heat until cooked.
Meanwhile mix together brown sugar, mustard, ketchup, Harissa and Emeril’s essence.
Combine this mixture with the onions, bacon and beans.
Preheat oven 325*. Spray casserole with Pam;  spoon  in the bean mixture.
Place in oven and bake for 45 minutes.
Beef Dip


Ingredients:
water, soy sauce, rosemary, thyme, garlic powder, bay leaf, peppercorns

Directions:
Place roast in slow cooker., Add water, soy sauce,rosemary, thyme, garlic powder, bay leaf, peppercorns., Cover and cook for 5-6 hours on high or until beef is tender., Remove meat from broth, shred with forks and keep warm., Strain broth.  Pour broth into cups for dipping.  Serve beef on rolls.
Spinach Salad With Beets


Ingredients:
beet, sherry wine vinegar, garlic cloves, olive oil, salt, pepper, red onion, feta cheese

Directions:
Preheat oven to 350 degrees F.
Remove beet greens and discard. Place beets in baking dish with 1/4 cup water. Cover and bake for 40-45 minutes. Cool and then peel beets. Cool and then cut into 1/2 inch wedges.
In a jar or small bowl whisk together 4 teaspoons vinegar, garlic, oil and salt and pepper.
In bowl toss together beets and red onion with half the dressing.
In a large salad bowl toss spinach with remaining dressing. Top with beets and onions. Toss. Crumble the feta over all. Toss.
Oriental Chicken


Ingredients:
water, chicken, butter, powdered ginger, broccoli, carrot, toasted sesame seeds

Directions:
Break up noodles while still in package.
In a medium saucepan, bring water to a boil.
Add to the boiling water, the broken ramen noodles and the seasonings from 1 flavoring packet.
Cook, uncovered, stirring occasionally for 3 minutes.
In a frying pan, saute chicken in butter. Sprinkle with the other seasoning packet and the ginger.
Stir in carrots and broccoli.
Cook and stir 2 minutes (I usually cook a little longer].
Toss with cooked noodles.
Garnish with toasted sesame seeds (peanuts are good too, and fresh chopped tomatoes].
Tuna Salad (Betty Crocker?)


Ingredients:
tuna, celery, scallion, lemon juice, black pepper, eggs, mayonnaise, bell peppers

Directions:
Combine the first 5 ingredients.
Add eggs.
(a quick way to chop - use an egg slicer 3 times: after the first time, rotate the egg horizontally, like the hand of a clock, after the second, rotate around its axis, like turning a door knob].
Add enough mayo for a barely - moist salad (the veggies and tuna will give off liquid, so add a little less than you think you'll need].
Add relish/bell pepper.
Add salt to taste.
Refrigerate several hours for flavors to meld.
Maine "Cheathams" #5FIX


Ingredients:
sweetened flaked coconut, confectioners' sugar, vanilla extract, chocolate

Directions:
Combine first four ingredients in a large saucepan over medium heat., Cook until sugar melts and refrigerate or freeze until solid., Cut into small squares or roll into balls., Melt chocolate according to package directions., Coat filling with chocolate and allow to cool/harden on a sheet of wax paper.
Pumpkin Pecan Pie


Ingredients:
cinnamon, solid pack pumpkin, sour cream, granulated sugar, kosher salt, eggs, ground allspice, ground nutmeg

Directions:
Preheat the oven to 350°F  Chop 1/2 cup pecans; combine with cinnamon together in a small bowl, set aside.
Whisk pumpkin, sour cream, sugar, salt, eggs, egg yolk, allspice and nutmeg together in a medium bowl.
Sprinkle pecan and cinnamon mixture onto the pie shell. Pour the filling on top of the nuts and place the pie in the center of the oven to bake. Bake until the top browns lightly and pie is set 55 to 60 minutes.  Pie will be fairly solid when gently shaken by the edges of the pie tin.   Top with the remaining pecans.