xiaoxl/recipe_data huggingface dataset:
Blueberry Breakfast Polenta With Toasted Coconut


Ingredients:
flaked coconut, coconut milk, polenta, salt, ground nutmeg, cardamom, ground cloves, vanilla extract, maple syrup, blueberries

Directions:
To toast the coconut chips, if already not toasted, bake at 300 F on a clean cookie baking sheet for about 15 minutes.
In a medium saucepan bring 3½ cups of coconut milk to a boil. Add the dry polenta and whisk continually for about 5 minutes, until it’s very thick.
Add the remaining ½ cup of coconut milk as well as the sweet corn kernels. Whisk well to combine and then remove from heat.
Add the remaining ingredients excluding the coconut chips and the blueberries and stir well to combine.
Garnish each bowl with a quarter of the coconut chips and the blueberries.
Pour however much milk you’d like over the polenta and serve warm.
Glazed Salmon


Ingredients:
pomegranate juice, honey, ginger, lemons, salmon fillets

Directions:
In a small saucepan combine glaze ingredients (pomegrante juice - lemons] and bring to a boil.
Reduce heat and let simmer for 10-15 minutes or until reduced by half.
Remove ginger and lemons and set aside to cool.
Rinse salmon and pat dry and then sprinkle with salt and pepper.
Grill salmon in an oiled grill pan for 5-7 minutes per side or until done.
Drizzle with glaze and serve.
V's Strawberry Glaze


Ingredients:
strawberries, sugar, cornstarch, cold water, unsalted butter, lemon juice

Directions:
Crush enough strawberries to make 1 cup pulp.
Place pulp in medium saucepan; add 1/2 cup sugar and cornstarch mixture.
Cook and stir over medium heat 2 minutes or until mixture boils, thickens and is clear.
Remove saucepan from heat; stir in 1 tablespoon butter and lemon juice.
Cool to room temperature.
Brown Sugar Pancakes


Ingredients:
brown sugar, butter, all-purpose flour, baking powder, salt, eggs, milk, vanilla extract

Directions:
In a small microwave-safe bowl, melt together brown sugar and butter.
Stir well, then set aside to cool slightly.
In a large bowl, whisk together flour, baking power and salt.
Pour in eggs, milk and vanilla extract, along with brown sugar mixture and stir until well combined.
Heat a skillet or griddle over medium-high heat, until a drop of water skitters around when dropped on the surface.
Lightly grease with butter or oil, and drop pancake batter by 1/4-cup measures on the pan.
Cook until pancake is slightly dry around the edges and small bubbles form in the batter (bottom will be browned].
Flip and cook for another minute or so on other side, until bottom is browned.
Serve with Brown Sugar Maple Syrup (below].
Fireside Vanilla Latte S'mores


Ingredients:
vanilla, mini marshmallows, graham cracker

Directions:
Prepare the Vanilla Latte according to instructions on the packaging.
Add the chocolate hazelnut spread to the cup and stir well.
Add the marshmallows.
Crumble the graham cracker over the marshmallows.
The new Van Houtte Specialty Collection offers four beverages designed for Keurig K-Cup systems, including the Vanilla Latte mentioned in the recipes. You can find all of them on Keurig.ca, in grocery stores and certain retailers.
Cinnamon Palmiers
Category: desserts
By Christine

This has become a holiday tradition at Christmas. Its crispness and sweet flavor is liked by all!

Ingredients:
¼ cup white sugar
1 sheet frozen puff pastry, thawed
1 tablespoon butter, melted
⅓ cup white sugar
¾ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
water

Directions:
Sprinkle a flat work surface with 1/4 cup sugar; unfold puff pastry over sugar and roll out to a 15x10-inch rectangle. Brush pastry with butter. Mix 1/3 cup sugar, cinnamon, and cardamom in a small bowl; sprinkle evenly over buttered pastry. Starting with a long edge of the pastry, roll pastry tightly around filling, stopping in the middle. Repeat with the opposite edge, meeting the first roll. Put a little water onto your finger and dot along the long edges that come together; press gently so the two rolled edges stay together. Refrigerate until slightly firm, 5 to 10 minutes. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Cut pastry into 1/4-inch slices. Arrange slices on prepared baking sheet about 1 inch apart. Bake in preheated oven until golden and crisp, about 12 minutes. Allow cookies to rest on baking sheet for 1 minute before transferring to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 2 dozen cookies

Calories: 78.6
Fat: 4.3 g
Saturated fat: 1.3 g
Carbohydrates: 9.5 g
Sugars: 4.9 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Cholesterol: 1.3 mg
Sodium: 28.4 mg
Herbed Red Potatoes and Baby Green Beans


Ingredients:
garlic cloves, green beans, olive oil, fat-free chicken broth, fresh basil, dried basil

Directions:
Place the scrubbed and quartered potatoes in a saucepan along with the garlic cloves; cover with cold water.
Bring to a boil over medium-high heat.
When the potatoes come to a boil, reduce the heat and simmer until tender, about 15 minutes; drain immediately.
Place the frozen beans in a 2-quart microwave safe dish, cover and microwave for 2 to 3 minutes.
Stir the beans and microwave an addiitonal 1 to 2 minutes or until crisp tender.
Return potatoes and garlic to saucepan, drizzle with olive oil and chicken broth.
Toss to coat evenly, season with salt and pepper, add beans and basil; toss again.
Serve immediately.
Savory Sausage Cups
Category: appetizers-and-snacks
By Happyschmoopies

Quick and easy appetizer using Jimmy Dean® pork sausage, cream cheese, and vegetables make a tasty one-bite treat for any get-together. Serve hot or at room temperature.

Ingredients:
1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
1 (8 ounce) package cream cheese, softened
4 ounces garden vegetable cream cheese, softened
1 cup shredded Cheddar cheese
¼ cup finely chopped red bell pepper
¼ cup finely chopped green onion
2 (8 ounce) packages crescent roll sheets

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Add sausage to a frying pan over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and let cool. Combine regular and vegetable cream cheese, Cheddar cheese, bell pepper, green onion, and cooled, crumbled sausage in a bowl. Mix well and set aside. Unroll 1 crescent dough sheet and press into a 9x12-inch rectangle. Cut 6 rows across and 4 rows vertically to yield 24 squares. Repeat with the second package of dough. Place 1 square in each cup of two nonstick 24-cup mini muffin tins, pressing it into the bottom and up the sides. Drop 1 heaping teaspoon of sausage filling into each cup. Filling should be up to the top of the cup, but you do not need to press it down. Bake in the preheated oven until the dough is golden brown, 11 to 13 minutes. Cool for 5 minutes in the tins before removing to a platter.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 48 bite-sized cups

Calories: 71.1
Fat: 5.2 g
Saturated fat: 2.5 g
Carbohydrates: 4.1 g
Sugars: 0.9 g
Protein: 1.7 g
Cholesterol: 9.9 mg
Sodium: 112 mg
Seafood Gumbo


Ingredients:
onion, green pepper, fresh mushrooms, garlic clove, margarine, whole tomatoes, chicken broth, dried thyme leaves, dried basil leaves, frozen cut okra, shrimp, cooked rice

Directions:
Cook onion, green pepper, mushrooms and garlic in margarine in large saucepan or Dutch oven over medium-high heat until tender crisp.
Stir in tomatoes and juice, broth, red pepper, thyme, and basil. Bring to a boil. Reduce heat; simmer uncovered 10-15 minutes.
Stir in okra, fish and shrimp; simmer until fish flakes with fork, 5-8 minutes. Serve rice on top of gumbo.
Microwave Directions: Combine onion, green pepper, mushrooms, garlic and margarine in deep 2 to 3 quart microwave safe baking dish. Cover and cook on HIGH 4 minutes; stir after 2 minutes. Stir in tomatoes and juice, broth, red pepper, thyme and basil. Cover and cook on HIGH 10 minutes; stir. Reduce setting to MEDIUM and cook, covered, 10-12 minutes. Stir in okra, fish and shrimp; cook, covered, on HIGH 5 minutes. Let stand 5 minutes. Serve rice on top of gumbo.
Horseradish Steak Sauce


Ingredients:
mayonnaise, garlic cloves, Worcestershire sauce, Dijon mustard

Directions:
Mix all together and blend with a hand blender until smooth., Serve with your favorite steak.
Chocolate Peanut Butter Cup


Ingredients:
chocolate milk, peanut butter, vanilla yogurt

Directions:
Put all ingredients into a blender and blend until smooth., Serve.
Quick Garam Masala


Ingredients:
ground cardamom, ground cinnamon, ground cloves, black pepper, ground cumin, ground coriander, nutmeg

Directions:
Place ingredients in a small dry skillet., Heat over low heat, stirring, just until aromatic, but do not burn., Cool, and store in an airtight container until needed, no more than 3 months.
Cold Tomato Soup


Ingredients:
walnuts, plum tomatoes, dried basil, fresh basil, honey, ground black pepper

Directions:
Chop walnuts, then lightly toast in a dry, non-stick frying pan. Stir them constantly so they don’t burn. They are done when they start to turn golden. Set aside.
Puree tomatoes in blender or place tomatoes in a large glass or ceramic bowl and puree with immersion blender until smooth.
Add basil, honey, vinegar, and pepper and mix thoroughly.
Refrigerate soup for at least 3 hours.
Let the soup stand at room temperature for 15 minutes before serving. Garnish with the toasted walnuts.
Mocha Frosted Drops


Ingredients:
shortening, brown sugar, egg, vanilla, buttermilk, flour, baking powder, baking soda, salt, walnuts, butter, instant coffee, salt, confectioners' sugar, vanilla, milk, walnut halves

Directions:
Melt shortening and chocolate over low heat, stirring.  Cool 10 minutes.  Stir in brown sugar.  Beat in egg, vanilla and buttermilk.
Mix flour, baking powder and soda, and salt.  Add to chocolate mixture.  Stir in nuts and chocolate chips.
Drop from teaspoon on greased cookie sheet.  Bake at 375 for about 10 minutes.  Remove from sheet and cool.
Frost with Mocha Frosting.  Top with a walnut half if desired.
Mocha Frosting:  Cream butter, cocoa, instant coffee and dash salt.  Beat in confectioner's sugar, vanilla and enough milk so that it's spreadable.
Tomatillo-Avocado Salsa Different and Delish!


Ingredients:
garlic cloves, serrano chilies, fresh cilantro, avocado, limes, juice of, salt, sugar, extra virgin olive oil

Directions:
Quarter tomatillos and place in work bowl of a food processor. Pulse to a coarse puree.
Place tomatillos, onion, garlic, chiles and cilantro in a bowl; stir to combine.
Cut avocado in half lengthwise, remove pit, cube flesh, and add to tomatillos. Season with lime juice, salt, sugar and drizzles of olive oil.
Let stand 20 minutes. Taste and adjust seasonings.
Serve with tortilla chips, tacos or fajitas.
Lemon-Ginger Cayenne Tea


Ingredients:
lemon, honey, cayenne, fresh ginger, water

Directions:
Boil water.
Peel and chop ginger into fine pieces.
Add lemon, honey, cayenne and ginger to a mug.
Top with boiling water and let steep for five to ten minutes, until the ginger is strong and aromatic.
Stir well and enjoy while flipping through your favourite magazine.
Prawn and Chorizo Fried Rice


Ingredients:
chorizo sausage, lean bacon, spring onions, garlic cloves, egg, rice, soy sauce, Chinese five spice powder

Directions:
Prep ingredients as listed., We will need a frying pan and a pot pan for the rice., Hit play on the video --, Follow on the video guide on how to cook the dish., enjoy your prawn and chorizo fried rice!
Chicken Broccoli Cheesy Casserole


Ingredients:
chicken, broccoli, cream cheese, monterey jack cheese, milk

Directions:
Rinse and drain broccoli. Chop up the broccoli into small bite size pieces splitting the larger pieces as you get toward the top of the crown.
Warm the Shredded Chicken, I use mine straight out of the Crock pot. Mix chicken and the cream cheese until blended well. Does not have to have a perfect consistency. The cream cheese will melt in the oven. Put this in an 11 x 9 baking dish. Add some salt, pepper and garlic powder to the top.
Next put the entire bowl chopped broccoli on top of the chicken. Spread them out evenly. Making sure to completely cover the chicken.
In a sauce pan warm the cream of broccoli and a half of can of milk. If you follow the directions on the can you will make it too runny. So just use a half of a can of milk.
Cover with the top with all of the Monterey Jack cheese.
Bake at 375 degrees for 25- 35 mins or until cheese is bubbly and starting to brown on the sides.
ENJOY!
Mom's Chili
Category: soups-stews-and-chili
By Bailey

Quick, easy, yummy chili from Texas.

Ingredients:
1 pound ground beef
1 large onion, chopped
1 (15 ounce) can ranch-style beans
1 (10 ounce) can diced tomatoes with green chile peppers
1 (1.25 ounce) package chili seasoning mix
salt and pepper to taste
2 teaspoons chili powder, or to taste
1 cup water, or as needed

Directions:
In a large saucepan over medium-high heat, cook beef and onion until meat is brown.  Stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water.  Reduce heat and simmer 2 hours.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 4 servings

Calories: 381.5
Fat: 18.7 g
Saturated fat: 7 g
Carbohydrates: 26.8 g
Sugars: 4.1 g
Dietary fiber: 8.4 g
Protein: 27 g
Cholesterol: 69.7 mg
Sodium: 1701.1 mg
Easy Coleslaw
Category: salad
By Jackie Smith

This sweet and crunchy salad is easy and delicious any time of the year. Double the recipe for large parties.

Ingredients:
1 large head cabbage, shredded
1  green bell pepper, diced
1  onion, finely diced
1 ½ large carrots, shredded
1 cup white wine vinegar
1 cup vegetable oil
1 cup white sugar

Directions:
Combine the cabbage, bell pepper, onion and carrot. Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well , cover and refrigerate 6 to 8 hours. Drain any excess liquid, toss and serve cold.

Yields: 10 to 15 servings

Calories: 786.4
Fat: 55.5 g
Saturated fat: 7.3 g
Carbohydrates: 74.6 g
Sugars: 63.1 g
Dietary fiber: 9.5 g
Protein: 4.9 g
Sodium: 83.1 mg
Chicken and Hominy Soup with Lime and Cilantro
Category: soups-stews-and-chili
By Nyki

This is how you eat soup when it's hot outside. I like to season the chicken with chili powder and cumin, then toss them in the turbo broiler.

Ingredients:
1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon paprika
1 (49.5 fluid ounce) can chicken broth
1 (29 ounce) can hominy, undrained
4  cooked skinless, boneless chicken thighs, chopped
1 (14.5 ounce) can diced tomatoes in juice
1 (14.5 ounce) can water
6  green onions, sliced
1  lime, juiced, or to taste
1 dash hot sauce, or to taste
1 cup chopped fresh cilantro

Directions:
Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce to seasoned oil; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes. Garnish soup with cilantro just before serving.

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

Calories: 237.4
Fat: 8.2 g
Saturated fat: 1.4 g
Carbohydrates: 26.1 g
Sugars: 6 g
Dietary fiber: 5.1 g
Protein: 13.5 g
Cholesterol: 38.9 mg
Sodium: 1578.2 mg
Crock Pot Menudo With Beef


Ingredients:
tripe, beef stew meat, hominy, red chili powder, oregano, cumin, red chili pepper, water

Directions:
Add tripe, stew meat, hominy, spices together in crock pot., Cover with water or beef stock., Cook on low setting for 6-8 hours.
Creamy Italian Broccoli


Ingredients:
butter, shallots, flour, half-and-half, lemon juice, broccoli florets

Directions:
In a medium saucepan, melt butter., Sauté shallot in butter until soft, about 3 minutes., Stir in flour, seasoning, salt and pepper., Cook over medium heat for 1 minute, stirring constantly., Slowly add half-and-half and lemon juice., Cook, stirring constantly, until thick and smooth., Stir together sauce and broccoli., Serve as is or with chicken Kiev.
Patrick's Baked Spaghetti


Ingredients:
extra virgin olive oil, onions, green chilies, chicken broth, diced tomatoes, dried basil, garlic powder, salt, sharp cheddar cheese, monterey jack cheese, fresh garlic cloves, spaghetti

Directions:
Pre-heat the oven to 350-degrees F.
In a large skillet over medium heat, heat the olive oil and add the diced oinions, green chilis, and minced garlic. When the onions begin to develop some brown tips, add the Italian seasoning, mushrooms, diced tomatoes, garlic powder, salt, half of the chicken broth, spaghetti sauce, and the browned burger. Reduce to a simmer, stir, and after 5 minutes, turn off the heat.
Spray a very large casserole dish with the cooking spray, (I use two of the large aluminum throw-away baking pans, about 11" x 16", with the high sides, one inside the other for stability], and ladle in about 1 cup of the finished sauce, then layer on half of the cooked spaghetti. Dot the top with the cheddar cheese soup. Ladle on about half of the remaining sauce and cover it with the cheddar cheese.
Layer on the remaining spaghetti. Mix the remaining chicken broth with the cream of celery soup and pour it over the spaghetti, (it will mostly run down inside.] Then cover the spaghetti with the remaining sauce and top it with the Monterey Jack cheese. Sprinkle the dried basil over the top.
Place the casserole on the lower-middle rack, uncovered, and baked for 35-40 minutes, or until there are some light brown spots here and there on top. Allow to stand for 15 minutes prior to serving.
NOTE: if you want this dish to taste a little less rich, don't use the shredded cheddar cheese. You can also increase the amount of spaghetti used without much change in the dish's flavor or consistency.
Santa Fe Chicken Salad (Applebee's)


Ingredients:
lime juice, fresh garlic, kosher salt, fresh ground black pepper, boneless chicken breasts, boneless skinless chicken breast, tomatoes, onion, fresh cilantro, salt, black pepper, garlic powder, olive oil, white vinegar, tortilla chips, corn tortilla strips, scallion, sour cream, pico de gallo, monterey jack cheese, cheddar cheese

Directions:
Combine marinade ingredients in a container with lid. Add Chicken and place in refrigerator overnight.
Combine Pico de Gallo ingredients in a small bowl with lid and place in refrigerator overnight with chicken.
Remove chicken from marinade and sprinkle with fajita seasoning. Grill skin-side down for about 5 minutes, turn and continue to grill for about 10 minutes or until chicken is cooked through. I use my George Forman grill with fantastic results (about 7 minutes].
While the chicken is grilling combine ranch dressing with 2 Tablespoons of the Pico de Gallo. Set Aside.
Prepare Garnishes.
Toss salad greens with cheese and remaining Pico de Gallo (or less - to taste]. Sprinkle with fried tortilla strips or lightly crushed tortilla chips.
Cut chicken into strips and place on top of greens. Add Garnishes to plate.
Yucatan Chicken Marinade


Ingredients:
lime juice, garlic, ground cumin, oregano, bay leaves, salt, black pepper, olive oil

Directions:
Mix all ingredients together and marinate chicken for 4 hours or preferably., over nite., BBQ as usual on the grill.
Halibut Fish Sticks With Dill-Caper Tartar Sauce


Ingredients:
mayonnaise, fresh dill, capers, fresh chives, dill pickles, panko breadcrumbs, egg, halibut fillets, olive oil

Directions:
Mix first 5 ingredients in a bowl.  Season with pepper.
Cover and refrigerate tartar sauce.
Spread panko on a plate,.
Whisk egg in a small bowl.
Sprinkle fish with salt and pepper.
Working in batches, coat fish with egg, then panko.  Shake off excess.
Heat 1 1/2 T olive oil in a large skillet over medium heat.
Add half the fish and cook, turning often (I only turned once and got a very nice crust], about 4 minutes total.
Transfer to a plate and keep warm.  Repeat with remaining fish and oil.
Serve with tartar sauce.
Roman Style Tripe
Category: soups-stews-and-chili
By Chef John

When prepared in this method, tripe has a pleasantly mild, but distinct flavor. When it comes to great sauces for dipping crusty Italian bread, it doesn't get any better than this.

Ingredients:
5 quarts cold water
2 ½ pounds honeycomb beef tripe
½ cup white vinegar
2 teaspoons salt
1 teaspoon vanilla extract
1  bay leaf
1 tablespoon olive oil
4 ounces pancetta bacon, diced
1  onion, diced
6 cloves garlic, minced
3 cups marinara sauce
1 teaspoon red pepper flakes
1 (15 ounce) can garbanzo beans, drained
1 bunch fresh mint leaves, chopped
salt and ground black pepper to taste
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste

Directions:
Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid. Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes. Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes. Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes. Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.

Prep time: 15 mins
Cook time: 2 hrs 40 mins
Total time: 2 hrs 55 mins
Yields: 6 servings

Calories: 369
Fat: 14.6 g
Saturated fat: 4.3 g
Carbohydrates: 35.8 g
Sugars: 12.9 g
Dietary fiber: 6.2 g
Protein: 22.8 g
Cholesterol: 197.6 mg
Sodium: 1723.3 mg
Strawberry Pineapple Cream Pie


Ingredients:
vanilla pudding mix, crushed pineapple, vanilla, fresh strawberries, water, white sugar, cornstarch, fresh strawberries

Directions:
Prebake your pie crust and have cooled.
In a saucepot place the whole milk, and vanilla pudding mix (not instant], and cook until thick , following package directions.
Cool slightly without stirring.
Add well drained crushed pineapple.
Add in vanilla.
Whip the heavy cream until stiff, and fold in the cooled  pudding mixture.
Spread into the cooled pie shell.
Chill until set.
In a saucepot place the 1/2 cup berries and water.
Cook about two minutes, then remove and sieve.
Place back into saucepot.
Combine the sugar and cornstarch with the juices or puree in the saucepot.
Over low heat, stirring until thick and clear.
Add food colouring if desired to make a nice red.
Remove from heat.
Slice the 2 1/2 cups berries in half.
Place in a nice circular pattern berries cut side up onto the chilled pie.
Spoon the glaze over all the berries to glaze fruit.
Chill now for several hours.
Serve with additional whipped heavy cream.
Bartolo's  Oven Fried Chicken


Ingredients:
buttermilk, Dijon mustard, garlic cloves, chicken legs, whole wheat flour, sesame seeds, paprika, dried thyme, salt, fresh ground pepper, olive oil flavored cooking spray

Directions:
Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended.  Add chicken and turn to coat. Cover and marinate in the refrigerator foa at least 30 minutes or up to 8 hours.
Preheat oven to 425 degrees.  Line a baking sheet with foil.  Set a wire rack on the baking sheet and coat it with cooking spray.  Whisk flour sesame seeds, paprika, thyme, baking powder, salt and pepper in small bowl.  Place the flour mixture in a paper bag or large sealable plastic bag.  Shaking of excess marinade, place one of two pieces of chicken at a time in the bag and shake to coat.  Shake off excess flour and place the chicken on the prepared rack.  (Discard any leftover flour mixture and marinade].  Spray the chicken pieces with cooking spray.  Bake the chicken until golden brown and no longer pink in the center, 40-50 minutes.