xiaoxl/recipe_data huggingface dataset:
Hurricane Cake
Category: desserts
By Iris

An easy and delicious cake, also known as Earthquake Cake. Coconut and pecans are baked under a German chocolate cake mix, with a cream cheese mixture on top that sinks into the batter as it bakes.

Ingredients:
½ cup margarine
1 cup chopped pecans
1 cup flaked coconut
1 (18.25 ounce) package German chocolate cake mix
1 (8 ounce) package cream cheese
½ cup margarine
3 ¾ cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside. Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners' sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.

Prep time: 5 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 - 9x13 inch pan

Calories: 610.4
Fat: 32.2 g
Saturated fat: 9.9 g
Carbohydrates: 78.8 g
Sugars: 62 g
Dietary fiber: 1.5 g
Protein: 4.6 g
Cholesterol: 20.5 mg
Sodium: 565.3 mg
Mango and Ham With Balsamic


Ingredients:
mango, ham

Directions:
Mix mango and ham.  Use about half and half or more mango than ham.
Either mix in the balsamic (glaze of vinegar] or just drizzle it on top as you serve it.
Alone, on a cracker or on top of a cucumber slice.
Simple and delicious.
Brown Sugar Hot Chocolate


Ingredients:
water, milk, brown sugar, salt

Directions:
Stir chocolate and water in a medium saucepan over low heat until chocolate has melted (mixture will thicken].
Gradually whisk in milk, then sugar and salt until well blended.
Retro Sloppy Joe 'n Potato Pie #SP5


Ingredients:
lean ground beef, sharp cheddar cheese

Directions:
Preheat oven to 400 degrees.
In large deep frying pan, add lean ground beef and sauté over medium heat breaking up as you go. When enough grease releases, add potatoes & onions. Sauté until meat is done and potatoes are lightly browned. Drain grease well.
Stir in cans of Manwich and cheddar cheese. Set aside to cool.
Line 9" pie plate with pie pastry. Fill prepared pie dish with cooled filling. Top with second pie sheet in any way desired. Tuck top edge under bottom edge and flute to seal. If not doing a lattice top, poke top several times with a knife to vent.
Pop into 400 degree oven and bake for 15 minutes. Reduce heat to 350 degrees and continue baking for 35-40 minutes until crust is golden brown and pie is just starting to bubble. Let rest for at least 20 minutes before serving.
Coffee Walnut Muffins


Ingredients:
instant coffee, hot water, milk, egg, flour, baking powder, sugar, salt, walnuts, pecans

Directions:
Dissolve coffee in hot water and add milk or cream, beaten egg and oil., Stir flour, baking powder, salt and sugar together and stir in the nuts., Pour the liquid ingredients into the dry and mix only to moisten., Spoon into greased muffin tin and bake 375F degrees for 15-20 minutes.
Green Power Mojito Smoothie
Category: drinks
By Patricia Cooper

This tart, satisfying, and delicious smoothie disguises healthy greens with a taste similar to a mojito!

Ingredients:
3 cups ice cubes, or as desired
2 cups baby spinach leaves, or to taste
1 (7 ounce) can crushed pineapple
½ cup water, or to taste
1  banana, broken into chunks
1  orange, peeled and segmented
10  fresh mint leaves, or more to taste
1  lemon, juiced
1  lime, juiced

Directions:
Blend ice, spinach, pineapple, water, banana, orange, mint, lemon juice, and lime juice in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 48 ounces

Calories: 93.5
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 24.2 g
Sugars: 17.4 g
Dietary fiber: 2.7 g
Protein: 1.5 g
Sodium: 14 mg
Easy Pennsylvania Dutch Cracker Pudding


Ingredients:
milk, eggs, sugar, vanilla

Directions:
Bring milk to a simmer in a medium pan (do not boil].
Mix crackers, sugar and coconut in a medium bowl.
Stir cracker mixture into milk in the pan.
Beat eggs in the medium bowl you just emptied.
Stir a few spoonfuls of the hot pan mixture into the beaten egg.
Now add egg mixture to pan and gently boil about 3 minutes, stirring constantly.
Stir in vanilla.
Chill and serve.
Summertime Cucumber and Cottage Cheese Salad


Ingredients:
cucumber, sweet onion, cottage cheese, mayonnaise

Directions:
Dice cukes and onion into small pieces., Mix cottage cheese, cukes, onions, mayo and salt/pepper in medium mixing bowl., Refrigerate for at least 30 minutes.
Devilopachaun's One Pan Chocolate Cake


Ingredients:
all-purpose flour, sugar, cocoa powder, baking soda, table salt, distilled white vinegar, vanilla extract, water, confectioners' sugar

Directions:
Adjust oven rack to middle position and heat oven to 350°F Coat 8-inch-square baking pan with nonstick cooking spray.
Whisk flour, sugar, cocoa, baking soda, and salt together in pan. Make one large and two small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan and mix until just a few streaks of flour remain. Immediately put pan in oven.
Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners' sugar.
Savory Prime Rib Roast


Ingredients:
thyme, salt, rosemary, sage, pepper

Directions:
Rub ingredients over roast.
Place in roaster and let stand in room temperature for 1 hour.
Sear in hot oven 450-475 degrees for 30 minutes.
Turn heat down to 300-30 minutes per pound.
Let set for 5 minutes before slicing. I make Au Jus dipping sauce with Goumet Awards  french dip base.Directions on the jar.
Baked Macaroni and Cheese


Ingredients:
elbow macaroni, cheddar cheese, tomato sauce, evaporated milk, pepper

Directions:
"Cook Macaroni as directed in a stockpot and drain.  Return to stockpot over very low heat.  Add all ingredients and stir until cheese is melted.  Pour into baking dish.  Bake for 20 minutes at 350.  Top will look golden brown and be crunchy. ENJOY!"
Cornmeal Crust


Ingredients:
water, yellow cornmeal, butter, salt

Directions:
Heat oven to 425.  Grease 12 inch pizza pan with shortening.
Heat water to boiling in 2-quart saucepan.
Stir in remaining ingredients with wire whisk until mixture is smooth and thickens.
Spoon onto pizza pan and spread evenly, mounding edge slightly.
Bake 5 to 7 minutes or until set and light brown.
After you top pizza with your favorite toppings, bake for 15 to 20 minutes or until cheese is melted and toppings are hot.
Roasted Red Peppers


Ingredients:
garlic clove, olive oil, white vinegar

Directions:
Quarter and clean pith from red peppers.
Spray skin side with olive oil mist.
Roast peppers under broiler 15-20 minutes, turning occasionally until skins are black.
Put peppers in a paper bag until cool.
Peel skins, (do not wash peppers] and put in a bowl.
Add smashed garlic clove, oil and vinegar.
Salt& pepper to taste.
Cover and let marinate at room temperature for 2 hours.
These can be made and stored in the fridge for a week.  If the the oil creates a covering, simply microwave for 30 seconds.  Best served at room temperature.
The Amazing Waffle!


Ingredients:
butter, vanilla, buttermilk, flour, baking powder, baking soda, salt, sugar, cinnamon, pecans

Directions:
Melt the butter.
Beat the egg whites until stiff, set aside.
In a large bowl, whisk the egg yolks.  Whisk in the vanilla and buttermilk, then the melted butter.
Sift the dry ingredients and stir into the egg yolk mixture.  Add pecans and mix well.
Gently fold the egg whites and the club soda into the batter.  Do not over mix; batter should still have "ribbons" of egg whites when ready.
Preheat waffle iron and spray with Pam.
Cooking time will vary depending on your personal preference.  I cook mine on level 4 of 6 for about five minutes.
KFC Original Recipe Breading Mix (Copycat)


Ingredients:
fine sea salt, Accent seasoning, garlic powder, peppercorns, sage, sweet paprika, ground coriander, ground ginger, ground allspice, ground cardamom, parsley, vanilla bean

Directions:
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING] IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN.
MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES  into a large re-sealable container.
BREAK up any clumps (and dry milk powder] using the back of a spoon.
SEAL the container.
SHAKE container to mix well.
STORE container sealed and store in a cool dry place.
WHEN ready to use, combine seasoning mixture with the 2 cups unbleached breading flour into a large re-sealable container.
SEAL the container with flour and seasoning; SHAKE well until thoroughly combined.
FOLLOW link to Recipe #393795 for complete brining, preparation and frying instructions (skipping its STEP #3 since you've already done this].
ENJOY!
Cherry Carnival


Ingredients:
flour, baking powder, salt, shortening, sugar, egg, milk, sour pitted cherries, sugar, cornstarch, cherry juice, boiling water

Directions:
Sift together the flour, baking powder and salt.
Add the shortening, sugar, egg and milk.
Beat until smooth.
Add the cherries and pour into greased 9 x 13 pan.
Bake at 350 for 30-40 minutes.
For the cherry sauce, mix together the sugar and cornstarch in a small saucepan.
Gradually stir in 1 cup of boiling water and cherry juice.
Boil for 1 minute stirring constantly.
Remove from heat and add almond extract.
To serve, slice the cherry cake and spoon the cherry sauce over individual slices.
Serve warm.
Rhubarb Pudding


Ingredients:
rhubarb, sugar, flour, salt, baking soda, evaporated milk

Directions:
Preheat oven to 350., Mix ingredients in large bowl., Pour into an ungreased 9x9 cake pan., Bake for 1 hour or until golden brown., Allow to cool and may be served warm., Garnish with milk and sprinkled sugar., Enjoy!, To make a 9x13 pan double recipe.
Gulf Coast Red Snapper
Category: seafood
By Shaz

Fish marinated in a garlic, lemon sauce topped with tomatoes. Don't bother measuring; you can eyeball this one. Wonderful!

Ingredients:
cooking spray
5 tablespoons bacon grease
1 tablespoon lemon juice
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon brown sugar
¼ teaspoon dried thyme
2 pounds red snapper fillets
2 cups stewed tomatoes
2  onions, chopped
¼ teaspoon Worcestershire sauce
2 tablespoons chopped fresh parsley

Directions:
Combine bacon fat, lemon juice, garlic, salt, pepper, brown sugar, and thyme together in a bowl. Spread a small amount of the bacon fat mixture in bottom of baking dish. Lay snapper fillets into baking dish; cover with remaining bacon fat mixture. Cover baking dish with plastic wrap and marinate in the refrigerator, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Remove plastic wrap from baking dish; add tomatoes, onions, and Worcestershire sauce. Bake in preheated oven until fish flakes easily with a fork, 40 to 60 minutes. Garnish with parsley.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 55 mins
Yields: 8 4-ounce servings

Calories: 149.7
Fat: 1.7 g
Saturated fat: 0.4 g
Carbohydrates: 8.5 g
Sugars: 4.2 g
Dietary fiber: 1.7 g
Protein: 24.5 g
Cholesterol: 41.7 mg
Sodium: 286.4 mg
Awesome Pasta Salad
Category: salad
By Irlandes

This is the best pasta salad I've ever eaten, and people request it frequently. It's a very easy, light-tasting side dish for a picnic or dinner.

Ingredients:
1 (16 ounce) package fusilli (spiral) pasta
3 cups cherry tomatoes, halved
½ pound provolone cheese, cubed
½ pound salami, cubed
¼ pound sliced pepperoni, cut in half
1 large green bell pepper, cut into 1 inch pieces
1 (10 ounce) can black olives, drained
1 (4 ounce) jar pimentos, drained
1 (8 ounce) bottle Italian salad dressing

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water. In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 16 servings

Calories: 309.7
Fat: 17.7 g
Saturated fat: 6 g
Carbohydrates: 25.9 g
Sugars: 2.6 g
Dietary fiber: 2.1 g
Protein: 12.9 g
Cholesterol: 31.4 mg
Sodium: 913.2 mg
Potage Jacqueline


Ingredients:
butter, onions, celery rib, fresh ginger, sweet potatoes, water, bay leaf, salt, black pepper, milk, heavy cream

Directions:
Melt the butter in a saucepan and saute the onions until translucent, stirring every once in a while.
Add the celery and ginger.  Cook until the onions brown.
Add the sweet potatoes, water, bay leaf, salt and pepper. Bring to a rapid boil.
Reduce the heat, cover, and simmer 15-20 minutes, until the sweet potatoes are tender.
Retrieve the bay leaf and toss it.
Puree the soup mixture with the milk and cream in a food processor (I needed to do this in two batches].
Reheat gently, adding more salt and pepper is desired.
Don't boil the soup, or it will curdle!
Done!
Pita Bread With Chorizo, Vegetables and Feta


Ingredients:
olive oil, chorizo sausage, onion, garlic cloves, bell peppers, diced tomatoes, water, dried oregano, lemons, lime, feta cheese, avocado, lettuce, kalamata olive

Directions:
Heat the oil in a large frying pan and add chopped chorizos. Sauté for 5–10 minutes, until sausages pieces are done.
Chop the veggies while the chorizo is cooking.
Remove chorizos and set aside, and drain off all but one tablespoon of oil.
Reheat the oil and add chopped onions, bell peppers, oregano and garlic, and sauté for 5 minutes, until softened.
Add lemon or lime juice, tinned tomatoes and water, and cook for 10 minutes. Here is your chance to get the garnishes ready. These are the feta cheese, sour cream, lettuce, olives and avocado, and any other items you like.
After the 10 minutes, return the cooked chorizos to the pan and let everything heat through for another 2 to 3 minutes.
While the mixture reheats, microwave (or oven heat] the pitas (or alternative bread choices] according to package directions—usually about 1 minute in the microwave for the whole pack.
Set everything out on the table and let people assemble their own serving.
Pecan Breaded Chicken Breasts
Category: meat-and-poultry
By Rhoda McIntosh

Very flavorful twist to fried chicken!

Ingredients:
4  skinless, boneless chicken breasts
2 tablespoons real maple syrup
1 cup chopped pecans
3 tablespoons all-purpose flour
1 teaspoon salt
2 tablespoons butter
1 tablespoon vegetable oil

Directions:
On waxed paper, combine pecans, flour, and salt. Brush chicken breasts all over with maple syrup.  Coat chicken breasts completely with nut mixture. In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 446.8
Fat: 30.3 g
Saturated fat: 6.2 g
Carbohydrates: 15 g
Sugars: 7.1 g
Dietary fiber: 2.8 g
Protein: 30.4 g
Cholesterol: 83.7 mg
Sodium: 700 mg
Easy Tomato Mozzarella Bruschetta


Ingredients:
tomatoes, red onion, mozzarella cheese, extra virgin olive oil

Directions:
In container with lid, combine all ingredients.
Close lid and shake vigorously.
Serve atop toasted Italian bread, Melba Toast or Crostini.
**Do not leave cheese in leftover bruschetta!  The vinegar soaks in and makes the cheese taste sour.
Turkey Tetrazzini II
Category: main-dish
By ANNOFBEV

This is an easy recipe for turkey tetrazzini. Cook time may vary depending upon how soupy or thick you prefer the sauce.

Ingredients:
1 (16 ounce) package uncooked spaghetti
½ cup butter
½ cup all-purpose flour
3 cups chicken broth
2 cups milk
1 ⅔ cups grated Parmesan cheese
4 cups chopped cooked turkey

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 564.9
Fat: 22.1 g
Saturated fat: 12.3 g
Carbohydrates: 51.7 g
Sugars: 4.9 g
Dietary fiber: 2 g
Protein: 37.6 g
Cholesterol: 105.1 mg
Sodium: 774.1 mg
Grilled Cheese Croutons


Ingredients:
butter, cheddar cheese

Directions:
On stove, heat a grill pan (or frying pan] over medium-high heat.
Brush one side of each bread slice with butter.
Place two slices in the pan, buttered side down.
Top with one slice of cheese each, then top with remaining slices of bread, buttered side up.
Grill 2-3 minutes, until toasted; turn and grill other side.
Cut into 1-inch squares.
Serve your choice of soup hot, topped with a few croutons per serving.
This recipe should make enough for 6 servings of soup.
Fried Rice


Ingredients:
eggs, carrot, edamame, celery, soy sauce, olive oil, garlic

Directions:
cook rice., Scrambled eggs., Slice and chop vegtables and saute with olive oil and garlic., Add rice, soy sauce and sesasme oil and heat through., Gentlly fold in eggs and serve.
Italian Stuffed Tomatoes


Ingredients:
arborio rice, white rice, olive oil, tomatoes, basil, flat-leaf Italian parsley, garlic clove, fresh parmesan cheese, olive oil

Directions:
Bring a medium sauce pan of salted water to a boil.
Add rice and simmer over medium heat until just cooked through, stirring occasionally, about 20 minutes.
Rinse rice under cold water, drain well.
Transfer to a medium bowl and set aside.
Preheat oven to 350°F.
Lightly coat a small baking dish with 1 tsp oil.
Cut a 1/2 inch slice off top of each tomato, reserve.
Scoop seeds, pulp, and juice from each tomato into a small bowl.
Place hollowed tomatoes in the prepared dish.
Add 2 tbsp tomato pulp to rice and toss to coat, stirring in basil, parsley, garlic, and remaining tbsp of oil.
Stir in parmesan and salt and pepper to taste.
Spoon rice mixture into hollowed tomatoes and replace tops.
Bake for 20 minutes, or until rice is heated through.
Special Occasion Dog  Bones / Biscuits


Ingredients:
whole wheat flour, baking powder, skim milk, brown sugar

Directions:
Preheat the oven to 375 degrees F (190 degrees C]. Grease cookie sheets. Stir together the flour and baking powder; set aside.
In a medium bowl, mix together the peanut butter, milk and brown sugar. Stir in the flour mixture until well blended. Turn out dough onto a lightly floured surface and knead until smooth. Roll out to 1/4 inch thickness and cut into shapes using cookie cutters. Place 2 inches apart onto the prepared cookie sheets.
Bake for 20 minutes in the preheated oven, or until lightly brown. Remove from cookie sheets to cool on wire racks.
Low Carb Creamy 'Lasagna'


Ingredients:
diced tomatoes, garlic cloves, heavy cream, egg, oregano, basil, lean ground beef, onion, zucchini, cream cheese, mozzarella cheese, parmesan cheese, garlic powder, salt

Directions:
Place tomatoes in a small saucepan with the garlic and spices and bring to a boil.
Separate the egg and whisk the yolk with the cream,.
When the juice of the tomatoes has reduced, stir in the cream and quickly heat through before turning heat to low. Let it simmer on a back burner till thickened, but don't let it boil. Season with salt and sriracha to taste and stir occasionally.
Brown the sausage and onions in a medium skillet and set them aside in a bowl.
Salt the zucchini slices (to help remove some water] and sear them on both sides,briefly on high heat, using the sausage pan.
While searing, grate mozzarella and thinly slice the cold cream cheese.
Spray a loaf pan with with some nonstick spray, and place a layer of seared zucchini 'noodles' in the bottom of the pan.
Lightly beat egg white with a fork and toss it with the meat and onions before placing them in the loaf pan.
Place the cream cheese slices on top of the meat layer and sprinkle on 3/4 cup of mozzarella, then the 1/4 cup parmesan.
Pour the tomato/cream sauce over the cheeses and smooth it with the back of a spoon.
Cover the sauce with another layer of zucchini.
Spread remaining 3/4 cup mozzarella over all and sprinkle parmesan, to taste.
I like to top with granulated garlic and oregano because it makes the entire house smell good.
Bake at 375 degrees till brown and bubbly and let it cool for 10 minutes before cutting, to to allow it to set.
Beef Mushroom Barley Soup
Category: soups-stews-and-chili
By Wendellian

Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day.

Ingredients:
2 pounds beef stew meat, cut into small pieces
1 tablespoon vegetable oil
1 ½  onion, chopped
3 stalks celery, chopped
3  carrots, chopped
7 ½ cups beef stock
8 ounces pearl barley
1 pound mushrooms, sliced

Directions:
Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot. Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot. Pour beef stock into the pot. Stir pearl barley into the stock. Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours. Stir mushrooms through the soup; cook 1 hour more.

Prep time: 15 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 25 mins
Yields: 6 servings

Calories: 554.3
Fat: 25.3 g
Saturated fat: 9.1 g
Carbohydrates: 43.9 g
Sugars: 9.6 g
Dietary fiber: 10.2 g
Protein: 37.8 g
Cholesterol: 83.5 mg
Sodium: 219.7 mg
Chicken Riggies


Ingredients:
butter, pancetta, onion, boneless skinless chicken breasts, all-purpose flour, salt, tomato sauce, vodka, Worcestershire sauce, salt, crushed red pepper flakes, heavy whipping cream, penne pasta, parmesan cheese

Directions:
In a large skillet, melt butter over medium heat.  Add pancetta and onion, and cook 10 minutes, or until pancetta is crispy and onion is soft.  Remove pancetta and onion from pan with slotted spoon, keeping as much butter in pan as possible; set pancetta and onion aside.
Lightly pound chicken to 1/4-inch thickness.  Cut into 2-inch pieces.
In a shallow dish, combine flour and salt.  Dredge chicken pieces in flour mixture, and cook in pan drippings over medium heat 4 to 5 minutes, or until chicken is lightly browned.  Using slotted spoon, remove chicken from pan, and set aside.
Add tomato sauce, vodka, Worcestershire sauce, salt, and red pepper flakes to pan drippings, stirring well.  Cook over medium heat until bubbly.
Stir in cream, and cook until thickened.
Return pancetta, onion and chicken to cream mixture.  Cook until heated through.
Toss chicken cream mixture with hot cooked pasta.  Serve with grated Parmesan cheese.