xiaoxl/recipe_data huggingface dataset:
Weight Watchers Crock Pot Potato Chowder


Ingredients:
potatoes, carrot, leek, garlic clove, fat-free chicken broth, pearl barley, bay leaf, thyme, pepper, bacon, fat-free evaporated milk

Directions:
In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper, and Canadian bacon. Cover and cook on low for 6 hours or until vegetables and barley are tender.
Stir in evaporated milk and Half-and half and heat through, uncovered, about 10 minutes.
BBQ Pork Tenderloin in the Crock Pot


Ingredients:
ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, soy sauce, chili powder, garlic clove, onion powder

Directions:
Place the pork tenderloin into the crockpot.
Mix all the remaining ingredients together and pour over top of the pork tenderloin.
Cook on low for 8 hours.
Spicy Chinese Noodles


Ingredients:
whole wheat pasta, buckwheat noodles, scallion, low sodium soy sauce, tamari, fresh ginger, garlic, fresh cilantro, honey

Directions:
In a large pot of boiling water over medium high heat cook the pasta for 8 minutes or until tender.
Drain well and place in a large bowl Add the red peppers, scallions, soy sauce or tamari, oil, ginger, nuts, garlic, cilantro, ground red pepper and honey.
Toss well.
Let the salad marinate for 1 hour before serving.
Shoepeg Corn Casserole
Category: side-dish
By DIVER3DOWN

A co-worker brought this casserole to one of our potlucks.  After I got the recipe, I made it for one of my family's Thanksgiving dinners and it has been requested so often that it has become a staple at family gatherings.

Ingredients:
½ cup chopped onion
½ cup chopped celery
¼ cup chopped green bell pepper
½ cup shredded mild Cheddar cheese
1 (11 ounce) can white corn, drained
1 (14.5 ounce) can French cut green beans, drained
1 (10.75 ounce) can  condensed cream of celery soup
1 (8 ounce) container sour cream
¼ (16 ounce) package buttery round crackers, crushed
½ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream.  Spoon into a 2-quart casserole dish. Combine crushed crackers with melted butter and sprinkle on top of vegetables. Bake in preheated oven for 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 8 to 10 servings

Calories: 276.8
Fat: 20.6 g
Saturated fat: 10.9 g
Carbohydrates: 18.8 g
Sugars: 3.7 g
Dietary fiber: 1.4 g
Protein: 4.6 g
Cholesterol: 43.7 mg
Sodium: 674 mg
Pina Colada Chicken W/ Calypso Confetti Cauliflower (Paleo)


Ingredients:
chicken, coconut oil, coconut milk, lime, juice of, garlic cloves, cayenne pepper, onion, green pepper, carrot, cauliflower, coconut oil, salt

Directions:
Heat coconut oil in a large skillet over medium-high heat.
When hot, add chicken and saute until no longer pink (about 8-10 minutes].
Place the coconut milk, pineapple, lime juice, garlic clove, and cayenne, in a medium sauce pan. Heat over medium while you make the rest of the meal. Stir occasionally and if it starts bubbling, turn back the heat to Medium-Low.
Dice the peppers and onion to a 1/4-inch; try to make them all the same size so they cook evenly.
Shred the carrot with a grater or peeler.
Remove stems from cauliflower and process through the "grate" disk on a food processor a handful at a time. You can also grate the cauliflower with a handheld veggie grater, but this takes significantly longer and the time is not included in the prep.
Heat 1 tsp coconut oil in a large saute pan over Medium-High heat. Add peppers, onions and carrots. Saute until tender and starting to brown (about 7 minutes].
Add 2 more tsp coconut oil and the cauliflower to the veggie skillet. Saute and stir occasionally until cauliflower is cooked and beginning to brown (about 5 minutes].
Stir in the chicken and keep on heat until it has reheated.
Divide the chicken/veggie mixture evenly between 2 plates.
Top with sauce that has been simmering on the stove.
You can also top this with chopped avocado pieces or toasted sesame or sunflower seeds when serving.
Turkey Meatloaf


Ingredients:
lean ground turkey, onion, oats, egg, celery, soymilk, sea salt, minced garlic clove, fresh parsley

Directions:
Beat egg until frothy; stir in oats.
Combine remaining ingredients and mix well.
If making a loaf, form into a loaf and pack into a lightly oiled 8x4-inch baking pan.
Bake in a preheated 350* oven  for approximately 45 minutes or until the loaf begins to pull away from the pan.
If making mini-loaves, reduce heating time to 30-35 minutes.
If making burgers, form into 1-inch thick patties and place in a lightly oiled skillet.
Cook the burgers over medium heat for about 5 minutes, or until browned and crispy.
Flip the burgers carefully and cook for 5 minutes longer, or until golden brown and a thermometer inserted in the center registers 165°F and the meat is no longer pink.
Enjoy!
Martha's Indian Spiced String Beans


Ingredients:
coarse salt, string bean, brown mustard seeds, yellow onion

Directions:
Fill a large bowl with ice and water.
Bring a pot of water to a boil, and add 1 teaspoon salt and string beans. Cook until bright green, about 3 minutes, and drain into a colander.
Transfer to ice bath to stop cooking, drain again, and set aside.
Place a large skillet over high heat, and add oil.
When very hot, add mustard seeds, and cook until seeds begin to pop, about 30 seconds.
Add onion, and cook, stirring until they begin to brown, 3 to 4 minutes.
Add ginger, and cook 1 minute more.
Add reserved string beans, and cook, stirring until hot.
Season with salt to taste.
Mocha Milkshake


Ingredients:
warm water, granulated sugar, instant coffee, 2% low-fat milk, chocolate

Directions:
Combine all ingredients, except chocolate, in a blender and process until smooth. Pour into tall glasses.
Shave chocolate using a grater and spoon onto milkshake for garnish.
Carrot Bean Soup


Ingredients:
carrot, onion, celery, garlic cloves

Directions:
Put all ingredients in a large saucepan (at least 3 quarts].
Bring soup to a boil, stirring frequently to prevent burning on the bottom.
Reduce heat and simmer, stirring occasionally, until the vegetables are soft, about 30 minutes.
Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
Slow Cooker Spaghetti Squash
Category: side-dish
By andreakrieger

If you're looking for a healthy alternative to noodles for spaghetti, spaghetti squash is a delicious alternative. This also makes for a delicious side. Serve with spaghetti sauce or season with salt and pepper.

Ingredients:
1  whole spaghetti squash, washed thoroughly
1 ½ cups water

Directions:
Prick outside of squash 10 to 15 times and place in a slow cooker crock. Pour water into crock. Cook on Low 4 to 6 hours. Remove squash to a cutting board until cool to the touch, 15 to 30 minutes. Halve the squash lengthwise. Scoop seeds from the cavity and discard them. Shred flesh from the skin with a fork to make strands.

Prep time: 5 mins
Cook time: 4 hrs
Total time: 4 hrs 20 mins
Yields: 4 servings

Calories: 54.3
Fat: 1 g
Saturated fat: 0.2 g
Carbohydrates: 12.1 g
Protein: 1.1 g
Sodium: 32.4 mg
Quick and Easy Mushroom & Onion Sauce


Ingredients:
ground black pepper, cornstarch, ketchup, Worcestershire sauce, mustard powder, water, butter, button mushroom

Directions:
Heat a large skillet on medium heat. Melt butter and add mushrooms. Cook until golden brown, about 10-15 minutes.
Add ketchup, soup, pepper, mustard, Worcestershire sauce and whisk to combine.
Add corn starch to water and stir to combine. Bring sauce to a boil and whisk in your water and corn starch mixture until desired thickness.
Remove from heat and let cool for 10 minutes.
Best Hot Crab Dip
Category: appetizers-and-snacks
By JOELLEFLYNN

Very easy to make and absolutely wonderful! I am from Maryland and this is truly the best crab dip around. I have been making it for years.

Ingredients:
2 cups crabmeat
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 cup buttermilk
1 cup mayonnaise
1 cup shredded Monterey Jack cheese
1 cup white Cheddar cheese
½ cup capers, drained
2 (8 ounce) cans artichoke hearts, drained and chopped
2 tablespoons minced garlic
½ teaspoon ground black pepper, or to taste
½ teaspoon dried dill, or to taste
¼ cup grated Parmesan cheese
½ teaspoon Old Bay Seasoning TM, or to taste
1 (8 ounce) round loaf sourdough bread

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan. In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and   Seasoning TM. Bake in preheated oven until top is crusty, about 15 to 20 minutes. Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping.   Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 round loaf filled with dip

Calories: 284.3
Fat: 21.6 g
Saturated fat: 8.8 g
Carbohydrates: 12.4 g
Sugars: 1.2 g
Dietary fiber: 1.4 g
Protein: 11 g
Cholesterol: 51 mg
Sodium: 640.5 mg
Thanksgiving Salmon


Ingredients:
salmon fillets, salmon steaks, cranberry sauce, Dijon mustard, shallots, onion, olive oil, lemon juice, parsley

Directions:
In a bowl combine cranberry sauce, dijon, and shallots.
Stir until well to combine. Set aside.
Lay out salmon fillets, in a greased broiling pan,in a single layer.
Rub salmon with olive oil, lemon juice, parsley salt and pepper.
Broil salmon in oven for 7 minutes. (about 8 inches from heat source].
Remove salmon from oven, spread with cranberry sauce mixture, over top of each fillet. Make sure layer of sauce is fairly even.
Place salmon back in oven and broil for another 5-7minutes. Until salmon is done and topping is bubbly.
Remove from oven and serve.
Homemade Coffee Creamer
Category: drinks
By qpnsrme

Quick and easy homemade creamer.

Ingredients:
1 (14 ounce) can sweetened condensed milk
1 ¾ cups skim milk
2 teaspoons vanilla extract

Directions:
Combine sweetened condensed milk, skim milk, and vanilla extract in an airtight container and shake well to blend. Label the container with the expiration date of the milk used.

Prep time: 5 mins
Total time: 5 mins
Yields: 3 1/2 cups

Calories: 25.5
Fat: 0.6 g
Saturated fat: 0.4 g
Carbohydrates: 4.2 g
Sugars: 4.2 g
Protein: 0.8 g
Cholesterol: 2.5 mg
Sodium: 12.1 mg
New York Knish - Yo!
Category: side-dish
By Cathy Johnston

Looking for that New York knish?  Well, this is pretty darn close!  This will take you right back to the streets of New York!

Ingredients:
6 large Yukon Gold potatoes, peeled
¼ cup butter
1 large onion, chopped
1 cube chicken bouillon, crumbled
salt and pepper to taste
18 sheets phyllo dough
¼ cup butter

Directions:
Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside. While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under.  Repeat this step with remaining sheets of phyllo dough to make 12 knishes.  Brush with remaining 1/4 cup butter, and place on baking sheet. Bake in a preheated oven 30 to 40 minutes, or until golden brown.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 12 pastries

Calories: 231.5
Fat: 9.5 g
Saturated fat: 5.3 g
Carbohydrates: 32.8 g
Sugars: 0.6 g
Dietary fiber: 2.2 g
Protein: 4.2 g
Cholesterol: 20.4 mg
Sodium: 294.2 mg
Avocado Banana and Walnut Muffins
Category: trusted-brands-recipes-and-tips
By Avocados from Mexico

These moist muffins with avocado and banana make a delicious brunch offering or grab-and-go breakfast.

Ingredients:
½ cup mashed Avocado from Mexico
½ cup mashed ripe bananas
2  large eggs large eggs
½ cup low-fat milk
2 cups all-purpose flour
¾ cup sugar
1 teaspoon baking soda
1 teaspoon salt
½ cup chopped walnuts

Directions:
Heat oven to 375 degrees F. Grease 12 muffin tin wells or line with paper cups. In a large bowl, mix avocado, bananas, eggs and milk. In a separate bowl, whisk or sift together flour, sugar, baking soda and salt. Stir into avocado mixture; do not over-mix. Stir in walnuts. Spoon batter into prepared muffin tin; bake 15 to 20 minutes or until tops start to brown and a toothpick inserted into a muffin comes out clean.

Cook time: 20 mins
Total time: 20 mins
Yields: 12 muffins

Calories: 196
Fat: 5.7 g
Saturated fat: 0.9 g
Carbohydrates: 32.6 g
Sugars: 13.9 g
Dietary fiber: 1.8 g
Protein: 4.6 g
Cholesterol: 31.4 mg
Sodium: 317 mg
Persimmon, Pomegranate, and Massaged Kale Salad
Category: salad
By VeggieCravings

A beautiful winter celebration salad to kick off a happy and super healthy holiday season! Add cooked quinoa if desired.

Ingredients:
½ cup raw macadamia nuts
2 tablespoons maple syrup, divided
1 pinch salt
¼ cup orange juice
2 tablespoons lemon juice
1 tablespoon maple syrup
ground black pepper to taste
2 bunches kale, stemmed and torn into pieces
1 tablespoon olive oil
½ teaspoon salt
1  ripe Fuyu persimmon, peeled and thinly sliced
¼ cup pomegranate seeds

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet. Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup. Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing. Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.

Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 4 servings

Calories: 326.1
Fat: 17.8 g
Saturated fat: 2.7 g
Carbohydrates: 41.2 g
Sugars: 13 g
Dietary fiber: 6.2 g
Protein: 9 g
Sodium: 428.7 mg
Baked Broccoli With Blue Cheese Sauce


Ingredients:
broccoli, butter, flour, garlic cloves, milk, blue cheese, cream cheese

Directions:
Heat oven to 350°.
Cover broccoli with lightly salted water in a medium saucepan.  Heat to a boil over high heat; cook 2 minutes.  Drain and transfer to a shallow, buttered casserole dish.
Melt the butter in a medium saucepan over medium heat; stir in the flour and garlic.  Cook, stirring, until bubbly, about 1 minute.
Stir in the milk, blue cheese and cream cheese.  Cook, stirring, until sauce thickens, about 4 minutes.  Pour over broccoli; sprinkle with bread crumbs.
Bake until heated through and lightly browned, about 25 minutes.
Blackberry Balsamic Vinegar Dressing


Ingredients:
blackberry, extra virgin olive oil, sugar, lemon juice, garlic

Directions:
Simmer blackberries until the juices are released., Let cool., add next 5 ingredients., Bottle and refrigerate for 1 week before using.
Pasta With Lemon Zucchini Sauce


Ingredients:
farfalle pasta, other pastas, zucchini, yellow zucchini, cornflour, water, water, lemon juice, fresh parmesan cheese, fresh parmesan cheese, sugar, unsalted butter, shallots

Directions:
Cook pasta in a large pan of boiling water 7-10 minutes, or until al dente. Drain and keep warm.
Place zucchini in a steamer basket over boiling water. Cover pan and steam 4-5 minutes, or until just tender.
Combine cornflour and water in a bowl.
Stir in next 4 ingredients.
Melt butter in a heavy nonstick pan over medium heat.
Stir in cream mixture and cook 3-4 minutes, stirring until mixture begins to thicken. Stir in shallots and zucchini.
Serve sauce over warm pasta.
Chocolate Chip Cookie Dough Cheesecake
Category: desserts
By Star Pooley and KC

If you love chocolate chip cookie dough straight out of the batter bowl or in ice cream, you'll love this next recipe! A small piece goes a long way! It's well worth the work!

Ingredients:
1 ½ cups finely crushed chocolate wafer cookies
2 tablespoons white sugar
¼ cup melted butter
2 (8 ounce) packages cream cheese, cut into chunks
¾ cup white sugar
2 tablespoons white sugar
1 cup sour cream
3  large eggs
1 teaspoon vanilla extract
¼ cup butter, softened
¼ cup firmly packed brown sugar
¼ cup white sugar
2 tablespoons water
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
½ cup all-purpose flour
1 cup sour cream
2 teaspoons white sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter together in a bowl. Press firmly into the bottom and 1/2-inch up the sides of a 9-inch springform pan. Bake crust in the preheated oven until set, about 8 minutes. Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar together in a bowl until creamy. Add 1 cup sour cream, eggs, and 1 teaspoon vanilla extract; beat until batter is smooth. Pour batter over crust into springform pan. Beat 1/4 cup butter, brown sugar, and 1/4 cup white sugar together in a bowl. Stir water and 1 teaspoon vanilla extract into brown sugar mixture. Add chocolate chips and flour; stir until cookie dough is well-combined. Drop cookie dough in 2 tablespoon portions evenly over the top of the cheesecake, pushing dough beneath the surface of the batter. Bake in the preheated oven until cheesecake is almost completely set and jiggles slightly in center when shaken, about 40 minutes. Stir 1 cup sour cream, 2 teaspoons white sugar, and 1 teaspoon vanilla together in a bowl until smooth. Spread sour cream mixture over hot cheesecake. Cool cake to room temperature and refrigerate until cold, at least 4 hours.

Prep time: 30 mins
Cook time: 50 mins
Total time: 5 hrs 20 mins
Yields: 1 - 9 inch springform pan

Calories: 548.5
Fat: 36.2 g
Saturated fat: 21.5 g
Carbohydrates: 51.8 g
Sugars: 38.1 g
Dietary fiber: 1.4 g
Protein: 7.7 g
Cholesterol: 125 mg
Sodium: 287.1 mg
Blueberry Curd


Ingredients:
sugar, real butter, fresh blueberries, frozen blueberries, water, lime zest, eggs

Directions:
Place the blueberries and lime zest in a covered saucepan with 1 tablespoon water and cook gently, shaking the pan occasionally, until very soft (about 10 minutes.]. Press through a fine sieve into a heatproof bowl or the top of a double boiler, then stir in the butter and sugar and put over a saucepan of gently simmering water; do not allow the bottom of the bowl to sit in the water. Heat gently, stirring, until the sugar has dissolved and the butter has melted.
Strain in the eggs and continue to stir over gently simmering water until the curd thickens enough to coat the back of the spoon, which should take 30-40 minutes. Stir only occasionally at first, more frequently as the cooking progresses, then constantly toward the end so that the curd cooks evenly and does not curdle. The water must not boil.
Strain the curd, if necessary, into clean, dry jars. Refrigerate up to 2 weeks.
Iraqi Style Qeema (Timman Ou Qeema)


Ingredients:
ground beef, onion, chickpeas, cinnamon, salt, water, tomato sauce

Directions:
brown ground beef, make pieces small as possible.
add onions and salt to beef, brown a little more.
cover with water, add chickpeas and cinnamon.
allow to boil for at least 5 minutes, use a potato masher to smoosh the chickpeas.
add tomato sauce, cover, let simmer at least 1 hour.
serve over rice, with your choice of bread.
Chef John's Strawberry Crepe Cake
Category: breakfast-and-brunch
By Chef John

Using this simple 'crepe cake' technique, you can turn any of your favorite cake fillings into visually stunning, multi-layered masterpieces. By the way, I say this is simple, not fast, as it does take some time to make and stack all those crepes, but once you get rolling, it goes pretty quickly. Use the ingredient amounts only as a guide, as crepe sizes and filling amounts will vary. Dust with powdered sugar and garnish with fresh strawberries.

Ingredients:
5 large eggs
2 ½ cups all-purpose flour
2 tablespoons white sugar
½ teaspoon kosher salt
2 ½ tablespoons vegetable oil
3 ¼ cups whole milk
½ teaspoon vanilla extract
4 tablespoons butter, or as needed
1 (10 ounce) jar strawberry jam
2 tablespoons water
¾ cup mascarpone cheese
1 ½ cups heavy cream
3 tablespoons white sugar
½ teaspoon vanilla extract

Directions:
Pour eggs, flour, sugar, salt, oil, milk, and vanilla extract into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes. Scoop strawberry jam into a saucepan. Rinse out jar with water and pour into the saucepan. Bring to a simmer over medium heat and stir. Simmer for 1 minute, remove from heat, and stir. Let cool to room temperature. Brush some butter over a nonstick skillet over medium heat. Pour in 1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1 1/2 minutes per side. Transfer to a baking sheet. Repeat with remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes. Combine mascarpone cheese, cream, sugar, and vanilla extract in a bowl. Whisk together until stiff peaks form. Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Swirl in some strawberry jam. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes, cream, and jam. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish. Refrigerate until completely chilled before cutting and serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs 15 mins
Yields: 1 20-layer crepe cake

Calories: 466.2
Fat: 28.7 g
Saturated fat: 15.1 g
Carbohydrates: 44.5 g
Sugars: 22.7 g
Dietary fiber: 0.7 g
Protein: 9.1 g
Cholesterol: 152.5 mg
Sodium: 182.3 mg
Derby Pie
Category: desserts
By Kelly Carmichael

This is a variation of a pecan pie that blends chocolate chips and bourbon to make a rich and very tasty pie. Serve with a dollop of whipped cream.

Ingredients:
1 (9 inch) store-bought pie crust, unbaked
3 tablespoons bourbon whiskey
¾ teaspoon instant coffee granules
¾ cup chopped pecans
¾ cup white sugar
3  eggs
¾ cup white corn syrup
6 tablespoons butter, melted
1 ½ teaspoons vanilla extract
¾ cup semisweet chocolate chips

Directions:
Preheat oven to 425 degrees F (220 degrees C). Press pie crust into a 9-inch pie plate. Prick the bottom of the crust with a fork. Bake pie crust in the preheated oven until it looks dry, 4 to 5 minutes. Let cool. Reduce oven temperature to 350 degrees F (175 degrees C). Pour bourbon whiskey into a small pot; heat over very low heat. Stir in instant coffee until dissolved. Stir in pecans. Beat sugar and eggs together in a bowl until well blended. Beat in corn syrup, melted butter, and vanilla extract. Fold in pecan mixture and chocolate chips. Pour mixture into the pie crust. Bake in the preheated oven until filling is firm and golden brown and crust is lightly browned, 40 to 45 minutes. Cool completely before slicing, at least 30 minutes.

Prep time: 15 mins
Cook time: 44 mins
Total time: 1 hr 29 mins
Yields: 1 9-inch pie

Calories: 539
Fat: 30.1 g
Saturated fat: 11.3 g
Carbohydrates: 64.3 g
Sugars: 36.2 g
Dietary fiber: 2.7 g
Protein: 5.4 g
Cholesterol: 92.6 mg
Sodium: 225.4 mg