xiaoxl/recipe_data huggingface dataset:
Ground Bacon Turkey Burger


Ingredients:
ground turkey, bacon, egg, salt, black pepper

Directions:
Partially freeze the bacon and pulse in small batches in the food processor until ground or tiny.
Mix in bowl with other ingredients until well mixed.
Shape into four patties.
Preheat the oven to 350 degrees.
Place in skillet sprayed with cooking spray over medium stove burner.
Cook on medium for 5 minutes a side or until brown.
Finish in over for 20 minutes or until internal temperature reaches 180 degrees.
Quick and Easy Chicken Liver Pate


Ingredients:
chicken liver, butter, onion, salt, pepper, hard-boiled egg

Directions:
Melt butter in heavy sillet over medium heat.
Add cleaned chicken livers and saute until tender, about 6-8 minutes.  Cut ino quarters and cool.
Save pan drippings.
In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper.
Blend well for about 20 seconds.
Optional:  Blend in the hard boiled egg for a richer pate.
Enjoy!
Honey-Smoked Chicken With Sweet Chile Sauce


Ingredients:
unsalted butter, honey, fresh lemon juice, sea salt, fresh ground black pepper, whole chicken, olive oil, garlic clove, rice vinegar, sugar, ketchup, sambal oelek, cornstarch

Directions:
Warm the butter gently in a small pan until melted. Remove from the heat and add the honey and lemon juice, stirring well until completely combined. Season with salt and pepper.
Loosen the skin all over the chicken pieces and rub most of the honey mixture beneath it. Rub the remainder on the outside. Place on a large plate and cover with foil. Refrigerate 2-4 hours. Let stand at room temperature 30 minutes before smoking.
Heat a small saucepan over medium heat and add the olive oil. Add the garlic and sauté 1 minute. Add the vinegar, sugar, sambal oelek, and ketchup and season with salt and pepper. Stir well to dissolve the sugar.
Bring to a simmer and cook 3 minutes. Reduce the heat to low and whisk in the cornstarch. Cook slowly until slightly thickened and syrupy, 7-8 minutes. Transfer to a bowl and set aside until ready to use.
Prepare a smoker or light a grill for off-heat cooking at medium-high heat, about 375° F. (If you’re using a charcoal grill, it’s okay for the temperature to fluctuate between 375° and 350° F as the coals cool.].
When the smoker/grill is ready, smoke the chicken, turning every 15-20 minutes during the first hour, then every 20 minutes, for about 1-1/4 hours total.
Baste the chicken with the chile sauce a few times during the last 10 minutes of smoking. Transfer to a platter and let rest 5 minutes.
Serve hot, passing any remaining sauce at the table.
Pumpkin Bread With Salted Caramel Glaze


Ingredients:
plain flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, ground cloves, light muscovado sugar, caster sugar, eggs, pumpkin puree, milk, milk

Directions:
Preheat the oven to 325F and grease and line a 2lb loaf tin.
Place the flour, baking powder, baking soda, salt and spices into a medium sized bowl and stir until combined. Leave to one side.
Place the sugars, oil and eggs into a large bowl, or the bowl of your stand mixer and mix on medium speed until smooth and well combined.
Add in the pumpkin and flour mix and mix on medium speed until smooth and combined, about 1 minute.
Add in the milk and mix on low until combined.
Transfer to your greased pan and place in the oven for 65-75 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
Leave to cool in the pan completely, then transfer to a plate or container in order to add the glaze.
To make the glaze: place both ingredients into a small bowl and whisk until well combined and smooth.
Drizzle half the glaze over the bread, wait for it to set a little and absorb into the bread and then drizzle the remaining glaze over the bread.
Pumpkin bread will keep in an airtight container, at room temperature, for 4-5 days. Bread tastes better on the 2nd day!
Honey Garlic BBQ Sauce II
Category: side-dish
By Christian Strub

This is my favorite homemade BBQ sauce. It uses a whole bulb of garlic, and lots of honey.

Ingredients:
2 cups ketchup
1 bulb garlic, peeled and crushed
1 cup water
2 tablespoons hot sauce
¼ cup honey
2 tablespoons molasses
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon salt
2 tablespoons Cajun seasoning
1 pinch paprika
1 pinch crushed red pepper
1 pinch ground white pepper
1 pinch ground black pepper
2 tablespoons cornstarch
1 tablespoon water
½ cup butter

Directions:
In a large saucepan over medium low heat, mix together ketchup, garlic, 1 cup of water, hot sauce, honey, molasses, brown sugar, Worcestershire sauce, soy sauce, salt, Cajun seasoning, paprika, red pepper, white pepper and black pepper. Allow the mixture to simmer approximately 30 minutes. In a small bowl, dissolve cornstarch in 1 tablespoon of water. Adjust amount of water as needed to fully dissolve cornstarch. Stir into the sauce mixture. Continue simmering approximately 15 minutes. Stir butter into the sauce mixture. Continue simmering mixture approximately 15 more minutes, or until butter is melted and the sauce has begun to thicken. Serve over meats prepared as desired.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 4 cups

Calories: 61.3
Fat: 3 g
Saturated fat: 1.8 g
Carbohydrates: 9.1 g
Sugars: 7.2 g
Dietary fiber: 0.2 g
Protein: 0.5 g
Cholesterol: 7.6 mg
Sodium: 384.4 mg
Cinnamon Swirl French Toast Casserole
Category: main-dish
By amber

This warm, sweet cinnamon roll casserole is a great twist on French toast, kind of like a French toast casserole and custard mixed. We have it every Christmas morning. Serve with whipped cream and either blackberry or strawberry preserves.

Ingredients:
1 stick butter, or as needed
1 (16 ounce) loaf cinnamon swirl bread (such as Pepperidge Farm®)
1 ½ cups milk
¼ cup white sugar
4  eggs
1 teaspoon vanilla extract
teaspoon salt

Directions:
Butter 6 slices of cinnamon swirl bread; place butter-side down into a casserole dish. Butter 6 more slices of bread and place butter-side down on top of other slices. Mix milk, sugar, eggs, vanilla extract, and salt together in a bowl and pour over bread. Let sit for 8 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C). Place casserole dish inside a larger pan; pour water into the outside pan, making sure not to get water into the casserole. Bake in the preheated oven until a knife inserted into the center comes out mostly clean, about 50 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 9 hrs 5 mins
Yields: 1 casserole

Calories: 368.3
Fat: 20 g
Saturated fat: 9.7 g
Carbohydrates: 37 g
Sugars: 16.8 g
Dietary fiber: 4 g
Protein: 10.9 g
Cholesterol: 127.2 mg
Sodium: 368.4 mg
CREOLE SHRIMP & ANDOUILLE SKEWERS


Ingredients:
unsalted butter, lemon juice, lemon zest, shrimp, red onions, bell peppers, andouille sausages, cherry tomatoes

Directions:
In a medium mixing bowl, combine seasoning, butter, lemon juice and zest. Toss prawns until well coated. Tread on red onion, bell pepper, andouille, cherry tomato, and then prawn, piercing it twice. Repeat the same order of ingredients finishing with onion. Brush remaining creole mixture over the skewers.
Heat grill to 450-500ºF and just before putting the skewers, brush grates with oil, using tongs and paper towels. Place skewers on BBQ and grill for 5-6 minutes, turning once. Makes 4 skewers.
Baked Toaster-Like Pastries


Ingredients:
whole wheat flour, vegan margarine, water

Directions:
Preheat oven to 350.
Grease or flour a cookie sheet and set aside.
In a  bowl, combine the flours (you can use whatever flour you want].
Add the margarine and cut into flour with pastry cutter or fork, adding water as needed.
Divide dough into 4 equal sized balls, and on a floured surface, roll each out one at a time into a rectangle shape.
On one half of the rectangle, spread about a tablespoon and a half of filling, leaving an edge of dough visible.
Fold dough over to cover the jam and use a fork to connect the edges.
Place them on the cookie sheet and bake for 12-18 minutes.
Chicken in Sweet Sauce


Ingredients:
chicken, honey

Directions:
Place chicken in a baking dish.
Combine all ingredients and pour over chicken.
Cook uncovered in a 350F oven for 1 hour and 15 minutes.
Serve over rice or tiny pasta (I like orzo].
Simple as it can get!
Fruit Smootie Ice Cream


Ingredients:
bananas, unsweetened applesauce, vanilla, cinnamon, nutmeg

Directions:
Peel and mash bananas thoroughly in a bowl., Add rest of ingredients , blend well., Cover and place in freezer for several hours.
Prawn Laksa


Ingredients:
ground coriander, ground cumin, ground turmeric, red onion, coconut milk, fresh ginger, garlic cloves, lemongrass, red chilies, shrimp paste, coconut milk, lime, fish sauce, shrimp, bean sprouts, salt

Directions:
Laksa Paste:.
Start your blender and add the above ingredients one by one until you have a smooth paste.
Soup:.
Have your wok ready, on a high flame, and pour a little peanut oil, then add the paste, cook it briskly for half a minute, add the stock, brown sugar, coconut milk, fish sauce, lime juice and bring to the boil then reduce the heat and simmer for a further 10 minutes.
In the meantime bring to boil water in a pot for your noodles, cook for 2 minutes, drain and set aside.
Add the prawns/shrimps into the soup, stir until cooked (shouldn't take more than 1 minute], add the cilentro leaves, the bean sprouts then the noodles, give it a good stir, add salt if desired and more chili flakes if you want it really spicy, and serve into bowls.
Rita's Recipe from Felina in Italy


Ingredients:
eggplant, bell peppers, garlic cloves, olive oil, chopped tomato, escarole, wine vinegar, capers, black olives, fresh basil

Directions:
Preheat oven to 300°F.
Heat the oil in a skillet and gently fry the eggplant, peppers and garlic for about 15 minutes.
Cut the bread in half lengthwise.
Divide the eggplant mixture, tomatoes, and escarole between the bread halves.
Place in oven and bake for 15-20 minutes.
Sprinkle with wine vinegar, capers, olives and basil.
Tinga


Ingredients:
chicken breast halves, onions, garlic clove, tomatoes, diced tomatoes, chipotle chiles in adobo, chicken bouillon granule, sour cream, lettuce

Directions:
Put the chicken into a large pot with 1/4 c sliced onion, garlic and enough water to cover.  Bring to a boil and cook until the chicken is no longer pink, about 25 minutes.
Remove chicken, cool, and shred meat.  If using bone-in chicken, discard skin and bones.
Heat oil in a large skillet over medium heat.  Add remaining onion slices, and fry until transparent.
If using fresh tomatoes, place them in a pan of boiling water (can use water used to boil chicken] and boil until they split open.
Place the tomatoes, chipotle peppers (use 3-4 for a little heat, up to the whole can according to your taste], and boullion into a blender or food processor.  Process until smooth.
Pour into a large pan and add the shredded chicken and cooked onions.  Heat through.
To serve, spread a layer of sour cream on a tostada, top with the chicken and shredded lettuce.
Olive Dip


Ingredients:
cream cheese, green olives, mayonnaise, pepper, pecans, walnuts

Directions:
Mix softened cream cheese with mayonnaise, pepper, pecans, olive juice, and olives.
Refrigerate for several hours before serving.
Serve with Ritz, Townhouse, saltine, or any kind of crackers.
Cream of Mushroom Sauce
Category: side-dish
By food friend

The sauce is cream of mushroom soup and other common ingredients.  Great served with meatballs over egg noodles. Super easy.

Ingredients:
1 (10.75 ounce) can  condensed cream of mushroom soup
1 ½ tablespoons soy sauce
1 tablespoon dried parsley
2 teaspoons ground black pepper
1 teaspoon Italian seasoning
1 teaspoon chili powder
1 teaspoon white sugar
½ (10.75 ounce) can  milk

Directions:
Whisk the cream of mushroom soup, soy sauce, parsley, black pepper, Italian seasoning, chili powder, sugar, and milk together in a saucepan until smooth. Bring to a simmer over medium heat, then reduce heat to medium-low, and simmer 15 minutes, stirring occasionally.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 2 cups

Calories: 97.7
Fat: 5.4 g
Saturated fat: 1.6 g
Carbohydrates: 9.8 g
Sugars: 4.1 g
Dietary fiber: 0.8 g
Protein: 3.2 g
Cholesterol: 3 mg
Sodium: 854.2 mg
Tropical California Fruit Salad


Ingredients:
fresh apricots, fresh strawberries, kiwi fruits, coconut flakes, of fresh mint, dried mint

Directions:
In large bowl combine all ingredients; toss and chill.
Serve as a salad, or arrange fruits on wooden skewers for fresh fruit kabobs.
Texas Sheet Cake V
Category: desserts
By Carolyn Herbert

I have made this recipe for years. My children always chose it for their birthday cake over any other, and it makes enough for a crowd. Moist and delicious. Very easy to make. Enjoy!

Ingredients:
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream
2  eggs
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder
6 tablespoons milk
5 tablespoons unsweetened cocoa powder
½ cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Combine the flour, sugar, baking soda and salt.  Beat in the sour cream and eggs.  Set aside.  Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa.  Bring mixture to a boil then remove from heat.  Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended. Pour batter into prepared pan.  Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. For the icing:  In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter.  Bring to a boil, then remove from heat.  Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended.  Spread frosting over warm cake.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 10x15-inch jellyroll pan

Calories: 256.4
Fat: 12.5 g
Saturated fat: 6.4 g
Carbohydrates: 35.8 g
Sugars: 28.2 g
Dietary fiber: 1 g
Protein: 2.4 g
Cholesterol: 36.3 mg
Sodium: 145.4 mg
The Very Best Mashed Potatoes


Ingredients:
russet potatoes, milk, heavy cream, butter, cider vinegar

Directions:
In a large saucepan, simmer potatoes in salted water until soft. Drain well.
Return to saucepan; add milk, cream, and butter. Mash potatoes until fluffy.
Beat in vinegar, mixing well. Add salt and pepper to taste.
*Can be made ahead: Cool, cover and refrigerate up to 2 days.
Caesar Salad


Ingredients:
lemon juice, Worcestershire sauce, Tabasco sauce, minced garlic cloves, anchovy paste, parmesan cheese, salt, fresh ground pepper, romaine leaf, bacon bits, crouton

Directions:
In a blender, whiz up first 6 ingredients then slowly drizzle olive oil in while blender is still running to make a creamy emulsion.
Some people like to add an egg yolk at this time, but that is up to you.
Chill dressing in blender carafe for at least 20 minutes to 1 hour. Whiz up to mix again and taste and make any adjustments.
Assemble torn lettuce and coutons and bacon in very large bowl.
Then adding dressing a bit at a time and tossing until coated.
Present with a little more cheese and pepper if desired.
my secret touch:  I cube and toast any left over bread like sourdough, pumpernickle, italian - about  1 inch cubes.
I put in the oven and toast on a cookie sheet.
After I fry my bacon bits,, I reserve a tablespoon of bacon drippings in the frypan and add another tablespoon or so of butter and a little seasoning salt.
I toss the toasted bread cubes in the yummy drippings, right in the same pan as the bacon was made in and let cool a bit before tossing on salad -- these are buttery and yummy.
This step can be made ahead. sinfull.
Your heart will thank you lol.
Quick N Easy Grits and Veggie Omelet


Ingredients:
quick-cooking grits, water, bell pepper, celery, mushroom, onion, fresh ground black pepper

Directions:
Chop vegetables. Plan ahead and stock a few plastic containers in your fridge with a supply of chopped veggies you use frequently. When you need them they are ready.
Break egg in a bowl, use a strainer spoon to remove yolk.
Mix all ingredients in a microwave-safe bowl.
Cook in microwave on High for about 4 to 5 minutes.
Serve with a few 1/2 slice of turkey bacon and a few slices of fresh fruit.
I Love Green Beans


Ingredients:
green beans, bacon, butter, mushroom, garlic powder, Tabasco sauce

Directions:
Start by browning your bacon, when almost brown, throw in the mushrooms, onions and garlic powder and cook with the bacon. (It will give the mushrooms and onions a lot of flavor].
In another pan put your cans of green beans in there with the butter, salt and pepper and let the butter melt.
Then pour the bacon, mushroom, onions, and the bacon grease all in the green beans. (Note you might not want to pure all the bacon grease but enough for flavoring].
Heat for about 10 minutes on medium heat and the flavor is great.
Veal With Cream Sauce


Ingredients:
lemon juice, brandy, salt, black pepper, butter, shallot, butter, dry white wine, mashed potatoes

Directions:
Partially freeze the veal; slice very thinly across the grain into bite-size strips.  In a mixing bowl comgine the lemon juice or brandy, salt and pepper; add the veal strips and toss to coat evenly.  Let stand 10 minutes.
In a large skillet, cook the veal, half at a time in 2 tbsp hot butter or margarine for 2 minutes at medium heat.  Transfer to a heated serving platter; keep warm.  Repeat with the rest of the veal.
For the sauce, in the same skillet cook shallots in the 1 tbsp hot butter until tender but not brown.  Add the wine and bring to boiling, stirring constantly; cook for 3 minutes or until it is reduced to 1/4 cup mixture.
Gradually add the whipping cream, stirring constantly.  Stir in the veal strips; heat through but do not boil. Serve immediately with the Fried Potato Cake or mashed potatoes.
Garlic and Herb Bread
Category: bread
By Sandy Speer

This is wonderful with spaghetti, lasagna, or another Italian dish, but my family likes it with almost anything.  It's very good if made the day before you need it, then split down the middle, buttered, and reheated at mealtime.  I use a bread machine, but it can be made without.  I like to use the dough cycle, then bake it in a French loaf pan.

Ingredients:
1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons nonfat dry milk powder
2 tablespoons vegetable oil
2 tablespoons white sugar
1 ½ teaspoons garlic salt
1 ½ teaspoons onion powder
1 ½ teaspoons dried basil
1 ½ teaspoons dried dill weed
1 ½ teaspoons celery seed
1 ½ tablespoons dried parsley
3 cups bread flour
2 ¼ teaspoons active dry yeast

Directions:
For bread machine: Place all ingredients in bread pan as recommended by your manufacturer. Process on "Regular" or "White Bread" cycle. Remove promptly after baking cycle is complete.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 -1 1/2 pound loaf

Calories: 40.8
Fat: 2.4 g
Saturated fat: 0.3 g
Carbohydrates: 4 g
Sugars: 3.2 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Cholesterol: 0.4 mg
Sodium: 238.5 mg
Peanut Butter Chocolate Cake


Ingredients:
flour, sugar, baking soda, baking powder, salt, eggs, milk, vanilla, brewed coffee, cream cheese, creamy peanut butter, confectioners' sugar, milk, vanilla

Directions:
In a mixing bowl, combine dry ingredients.
Add eggs, milk, oil and vanilla.
Beat for 2 minutes.
Stir in coffee, (batter will be thin].
Pour into a greased 9x13 inch baking pan.
Bake at 350 degrees for 35-40 minutes.
Cool completely on a wire rack.
Frosting:.
Beat the cream cheese and peanut butter in a mixing bowl until smooth.
Beat in sugar, milk and vanilla.
Spread over cake.
Sprinkle with chocolates chips.
Store in refrigerator.
Chocolate Shortbread X-Mas Trees


Ingredients:
powdered sugar, butter, flour, vanilla, ground cinnamon, white chocolate chips, shortening

Directions:
Heat oven to 350°.
Combine powdered sugar and butter in mixer bowl.
Beat until creamy, 1-2 minutes.
Add flour, cocoa, vanilla, cinnamon until well mixed for about 1-2 minutes.
Roll out dough on lightly floured surface one-half at a time (keeping remaining dough refrigerated], to 1/4-inch thickness.
Cut with X-mas tree cookie cutters.
Bake for 10-12 minutes.
Melt baking chips and shortening in 1-quart saucepan over low heat, stirring occasionally until smooth.
After cookies are cooled, drizzle glaze over cookies.
Let stand until set.
Cock a Leekie Soup
Category: soups-stews-and-chili
By briony

Traditional Scots soup of chicken and leeks. One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired.

Ingredients:
4 pounds chicken thighs, bone in, skin removed
10 cups water
1  onion, chopped
⅓ cup barley
1 (10.5 ounce) can condensed chicken broth
7  leeks, sliced
2 stalks celery, thickly sliced
1 sprig fresh thyme, chopped
1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot. Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.

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

Calories: 242.8
Fat: 6.5 g
Saturated fat: 1.6 g
Carbohydrates: 12.4 g
Sugars: 2.6 g
Dietary fiber: 2.1 g
Protein: 32.4 g
Cholesterol: 125.9 mg
Sodium: 502.8 mg
Cinnamon Beef Tagine


Ingredients:
top round beef, flour, chicken broth, onion, ground cumin, cinnamon, ground ginger, cayenne, bay leaf, raisins

Directions:
Coat beef cubes with flour.
Heat 1 tablespoon oil in large saucepan or Dutch oven.
Add half of the beef; cook 10 minutes or until brown.
Remove from pan.
Repeat with remaining beef and oil.
Return all beef to pan.
Stir in broth, onion and all spices.
Bring to boil.
Reduce heat to low; cover and simmer 90 minutes, you may add more liquid as/if needed.
Add vegetables.
Cover and simmer 15 minutes or until vegetables are tender.
Stir in raisins.
Serve with couscous, if desired.
Veggie Grilled Cheese Sandwich


Ingredients:
butter, swiss cheese

Directions:
Spread butter over one side of all the slices of bread.
Put four slices on a griddle, butter side down, and generously spread mustard over the top-side of the slices.
Layer each slice of bread with one-fourth of the coleslaw mix and one-fourth of the cheese.
Top with remaining bread, butter side up.
Toast until the bread is lightly browned on each side and cheese is melted.
Oven Baked, Lemon / Garlic Chicken


Ingredients:
chicken thighs, chicken legs, lemons, garlic, kosher salt, black pepper

Directions:
1. Pre-heat the oven to 350 degrees.
Prepare a sheet pan (jelly roll pan] by covering with aluminum foil, adding a rack, then spraying the rack with cooking spray. Don't forget to do this, or you'll end up with a MAJOR cleaning problem, or you might just end up throwing the pan away.
2. Wash the chicken, dry, then place, skin side up, on the rack in the pan. Drizzle the juice of about 1/2 a lemon over the chicken. Dust with the spices, and place in the oven.
3. Cook for 45 minutes, then flip the chicken over, drizzle more lemon on top, then spice again.
4. Cook another 45 minutes, then flip, drizzle with lemon juice, add garlic and a little more of the blacken.
5. Cook for an additional 15 minutes of so, until the skin is mice and crisp. Drizzle with lemon juice one more time as you take it out of the oven.
6. Total cooking time will depend on the thickness of the chicken and the temperature.