xiaoxl/recipe_data huggingface dataset:
Super Simple Perfect Chocolate Ganache
Category: desserts
By Mishikall

A two-ingredient, microwave chocolate ganache that will taste and feel like luxury truffles. The ganache can also be rolled into balls and coated in cocoa powder, if desired.

Ingredients:
¾ cup heavy whipping cream
1 cup semisweet chocolate chips

Directions:
Pour cream into a microwave-safe bowl; heat in microwave on high until very hot, 1 to 2 minutes. Add chocolate chips to heated cream; whisk until smooth. Place chocolate-cream mixture in the freezer until ganache is cold and starting to thicken, stirring every 5 minutes, about 10 to 12 minutes. Spoon ganache into a resealable plastic bag and refrigerate until completely cooled, 15 to 30 minutes. Cut a corner from the plastic bag and pipe ganache.

Prep time: 10 mins
Cook time: 1 min
Total time: 36 mins
Yields: 1 1/2 cups

Calories: 59.2
Fat: 4.9 g
Saturated fat: 3 g
Carbohydrates: 4.6 g
Sugars: 3.8 g
Dietary fiber: 0.4 g
Protein: 0.4 g
Cholesterol: 10.2 mg
Sodium: 3.6 mg
Summer Gazpacho Soup


Ingredients:
tomatoes, cucumber, green pepper, red onion, red wine vinegar, extra virgin olive oil, fresh parsley, fresh basil

Directions:
.Put 1/2 of the tomatoes and a handful of the diced cucumber aside.
Add all remaining ingredients into pot and puree with an immersion blender. (Or use a blender or processor to puree].
Stir in reserved tomatoes and cucumbers and season to taste with salt and pepper.
Refrigerate for at least 2 hour before serving.
If desired, soup can be thinned with canned tomato juice.
Banana Rum Cream


Ingredients:
"dark rum"

Directions:
In a shaker half-filled with ice cubes, combine all of the ingredients., Shake well., Strain into a cocktail glass.
Fantastic Lemon Basil Chicken Salad


Ingredients:
celery, fresh basil leaf, sour cream, mayonnaise, fresh lemon zest, Dijon mustard, salt, ground black pepper, onions

Directions:
In a medium bowl, combine chicken, celery, basil and almonds.
In a small bowl, combine sour cream, mayonnaise, lemon juice, lemon zest, Dijon, salt, pepper and onions. Add to chicken mixture (add pasta if using], tossing gently to coat.
Cover and chill.
Special Sweet N Sour Cabbage -- Hcg Protocol Friendly


Ingredients:
red cabbage, apple cider vinegar, cinnamon, stevia, dry mustard, garlic powder, sea salt, black pepper

Directions:
In a large skillet over medium heat, add cabbage and stir for 1 minute., Add all remaining ingredients and cover., Stir periodically cooking about 6-8 minutes until crisp-tender., Enjoy!
Georgia Peanut Dressing


Ingredients:
peanut butter, soy sauce, fresh ginger, garlic clove, cayenne pepper, green onions

Directions:
Heat 1 cup juice in microwave for 1 minute.  Add to the peanut butter to incorporate.
Add remaining ingredients until smooth.
Add additional juice until you reach desired consistancy.
Peanut Butter Easter Eggs


Ingredients:
butter, confectioners' sugar, graham cracker crumbs, creamy peanut butter, vanilla extract, shortening

Directions:
In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla.
Shape into 16 eggs;.
Place on waxed paper-lined baking sheets.
Refrigerate for 30 minutes or until firm.
In a microwave bowl, melt chocolate chips and shortening;.
Stir until smooth.
Dip eggs in chocolate; allow excess to drip off .
Decorate with sprinkles; return eggs to wax paper.
Chill until set.
Store in an airtight container in the refrigerator.
Brown Sugar Dijon Brie-Pampered Chef


Ingredients:
brown sugar, Dijon mustard, French baguette

Directions:
Preheat oven 425 degrees.
Slice the Brie in half, horizontally and place the bottom half in the middle of the large pizza stone. Do not remove the rind.
Combine the brown sugar, mustard, and 1/4 cup of the almonds.
Spread half of mustard mixture on top of the bottom slice of the Brie.
Invert the other slice of brie and place on top of the Brie and mustard mixture. Both slices will be cut side up. Spread other half of the mustard mixture on top of the brie and sprinkle with the remaining 1/4 cup of almonds.
Slice the baguette into 24 slices. Arrange the slices on the pizza stone around the brie. Spray the bread with cooking spray.
Bake for 8-10 minutes, the brie should be softened and the bread should brown.
Sheet Pan Passover Dinner
Category: everyday-cooking
By TheOtherJuliaGulia

This sheet pan Passover dinner is so satisfying! It's a lovely and fancy one-dish meal that doesn't take days to prepare. I had fun coming up with ideas to play off the traditional Seder.

Ingredients:
1 (1.5 pound) head green cabbage
1 ½ pounds baby red potatoes
7 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
2 (6 inch) matzo sheets
6 tablespoons chopped flat-leaf parsley, divided
1 teaspoon lemon zest
2 tablespoons Dijon mustard
1 (2 pound) skin-on salmon fillet
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
4 large hard-cooked eggs, chopped
2 tablespoons chopped fresh chives
2 tablespoons chopped cornichons
2 tablespoons non-pareil capers, rinsed and drained

Directions:
Preheat oven to 425 degrees F (220 degrees C) with a rack in the upper third. Line a large rimmed baking sheet with aluminum foil. Cut cabbage into 1-inch wedges. Toss potatoes with 1 tablespoon of olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange in an even layer on the prepared baking sheet. Intersperse cabbage wedges on the baking sheet and brush with 1 tablespoon oil. Bake in the preheated oven until starting to brown, about 15 minutes. Meanwhile, break matzo sheets into large pieces and place in a zip-top bag. Carefully pound with the flat end of a glass until coarsely crushed; this should yield 2/3 cup. Transfer to a medium bowl and stir in 4 tablespoons parsley, 2 tablespoons oil, and lemon zest. Spread 2 tablespoons Dijon mustard evenly over the top side of the salmon and sprinkle evenly with 1 teaspoon salt and remaining 3/4 teaspoon pepper. Press matzo mixture onto the mustard. Remove potatoes and cabbage from the oven. Stir potatoes and flip cabbage, then push both to the sides to make space in the center. Place salmon in the center and return to the oven. Bake until matzo is golden brown, potatoes and cabbage are tender, and salmon flakes easily with a fork, about 20 minutes. While salmon bakes, whisk vinegar, 1 teaspoon mustard, and remaining 3 tablespoons oil together in a medium bowl. Fold in eggs, remaining 2 tablespoons parsley, chives, cornichons, capers, and remaining 1/4 teaspoon salt. Serve over salmon and vegetables.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 421.3
Fat: 21.9 g
Saturated fat: 3.6 g
Carbohydrates: 26.3 g
Sugars: 4.2 g
Dietary fiber: 3.9 g
Protein: 29.4 g
Cholesterol: 168.9 mg
Sodium: 793.3 mg
Greek Style Brunch Bread


Ingredients:
Bisquick baking mix, feta cheese, dried basil leaves, dried oregano leaves, Bisquick baking mix, sun-dried tomato packed in oil, ripe olives, hot water, egg

Directions:
Heat oven to 425°F Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In small bowl, stir together 1/2 cup Bisquick mix, the cheese, basil and oregano; set aside.
In large bowl, stir remaining ingredients until moistened. Spread batter in pan; sprinkle with cheese mixture.
Bake 13 to 15 minutes or until golden brown. Serve warm.
Black Russian Cake


Ingredients:
instant chocolate pudding mix, vodka, Kahlua, water, eggs, powdered sugar, Kahlua

Directions:
Preheat one to 350.
Spray bundt pan with cooking spray.
Combine all the cake ingredients and beat 4 minutes.
Pour into bundt pan.
Bake 60-70 minutes.
Cool in pan until cake is just barely warm.
Invert onto plate.
Poke hole in warm cake with straw or wooden spoon.
Mix glaze ingredients; stir to dissolve sugar.
Pour over cake.
Sprinkle heavily with powdered sugar before serving.
Lime Jell-O Marshmallow Holiday Mold


Ingredients:
lime Jell-O gelatin, boiling water, cold water, maraschino cherries, cream cheese, walnuts, mini marshmallows

Directions:
Empty Lime Jell-O into large bowl, add 1 cup boiling water; stir until Jell-O dissolved.  Add second cup of boiling water and stir.  Add cold water & ice, stir until ice dissolved.  Put in refrigerator until loosely jelled, about 1-1/2 hour.
Cut Maraschino cherries in half and place, cut side up, into a Jell-O ring mold.  Bunt Cake pan works great too!
Cut cream cheese into small squares and drop into cooled Jell-O then add pineapple,  with hand mixer blend on medium until cheese gets creamy with lots of small chunks remaining (approx. 1 minute].
Add walnuts and marshmallows, fold in with wooden spoon or spatula until completely coated with Jell-O mixture.
Poor into Jell-O mold.  Sprinkle top with coconut (hint, it looks like holiday snow and keeps the Jell-O from sliding on the platter].  Cover and chill for 6 hours, or overnight!
To remove from mold:  Fill sink with HOT water.  Hold mold in water for about 15 seconds.  Place platter on top and Turn Over!  Let mold slide out!  WA LA!  Place back in the refrigerator until ready to serve.  Looks like a Christmas Wreath with red Berries!  Great addition to your holiday table!
Vegan Cilantro-Lime, Sweet Potato, and Black Bean Tacos
Category: world-cuisine
By Ryan and Marissa Clements

A fresh, subtle vegan take on tacos, sure to satisfy your comfort food craving!

Ingredients:
2  sweet potatoes, quartered lengthwise
3 ¼ tablespoons olive oil, divided
1 ¼ teaspoons cayenne pepper, divided
½ teaspoon salt
¾ teaspoon smoked paprika, divided
¼ teaspoon ground black pepper
½ cup pumpkin seeds
salt and ground black pepper to taste
2 (16 ounce) cans black beans, drained and rinsed
½ tablespoon ground cumin, or to taste
1 teaspoon chili powder
¾  lime, juiced, divided
6 ounces vegan sour cream
1 bunch fresh cilantro, finely chopped, divided
1 teaspoon paprika
12 (6 inch) white corn tortillas

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Cut sweet potatoes into 25 to 40 smaller "French fry"-shaped pieces. Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet. Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet. Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes. Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes. Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering. Warm tortillas in pairs in the microwave, 15 to 20 seconds. Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 tacos

Calories: 511.6
Fat: 19.9 g
Saturated fat: 4.4 g
Carbohydrates: 70.4 g
Sugars: 2.8 g
Dietary fiber: 16.5 g
Protein: 17.2 g
Sodium: 1020.9 mg
Canadian Butterscotch pie


Ingredients:
light brown sugar, flour, salt, milk, vanilla, butter

Directions:
Mix in pan the first 3 ingredients and add the 2 cups milk and the 3 egg yolks, beaten/ Cook on medium heat until boiling.
Remove from heat and add vanilla and butter-- pour into pre-baked crust.
Chill.
Best Formula Three-Cheese Fondue
Category: appetizers-and-snacks
By AhLimP

We tried a couple of recipes; this was voted the best!  The Gruyere gives a very sweet and nutty flavour to the fondue, the sharp Cheddar makes it tangy, and the Emmentaler blends it all.  Cooking the flour first helps the mixture not to be so pasty and powdery.

Ingredients:
1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose flour
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar cheese, cubed
7 ounces Emmentaler cheese, cubed

Directions:
Bring the wine to a boil in a small saucepan. Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook  for about 5 minutes, stirring constantly to avoid sticking and burning. Once the flour is cooked, stir the wine into the flour mixture slowly.  Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 24 servings

Calories: 112.9
Fat: 8.3 g
Saturated fat: 5.1 g
Carbohydrates: 0.7 g
Sugars: 0.2 g
Protein: 6.9 g
Cholesterol: 26.6 mg
Sodium: 119.8 mg
Herbal Shrimp Delight with Beer Sauce
Category: seafood
By Chris Warner

Chopped tiger shrimp on a delicious blend of greens and herbs, drizzled with my own beer and tomato sauce!

Ingredients:
1 cup chopped fresh basil
1 cup chopped fresh oregano
1 cup chopped fresh parsley
1 cup chopped fresh spinach
1 cup chopped romaine lettuce
5 tablespoons olive oil, divided
1 teaspoon white wine
2 tablespoons all-purpose flour
¼ cup cold water
1 small onion, chopped
1  green onion, chopped
5 cloves garlic, peeled and minced
1  tomato, diced
1 cup Mexican beer
1 tablespoon fresh lime juice
1 pound jumbo shrimp, peeled and deveined
salt and pepper to taste
2 tablespoons freshly grated Parmesan cheese
freshly ground black pepper to taste

Directions:
In a medium bowl, toss together basil, oregano, parsley, spinach, romaine lettuce, 3 tablespoons olive oil, and white wine. In a small bowl, blend the flour and water to a paste. Heat 1 tablespoon olive oil in a medium saucepan over medium high heat, and saute the onion, green onion, and garlic 5 minutes, until tender. Mix in the tomato. Reduce heat to low, and blend in the flour and water. Cook and stir until thickened. Mix in the beer and lime juice, season with salt and pepper, and simmer while cooking the shrimp. Heat remaining olive oil in a separate medium saucepan. Saute the shrimp about 3 minutes on each side, until opaque. Remove shrimp from heat, and finely chop while warm. Serve over the herb and greens mixture, and drizzle with beer sauce. Sprinkle with Parmesan and freshly ground black pepper.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 247.9
Fat: 13.6 g
Saturated fat: 2.1 g
Carbohydrates: 10.4 g
Sugars: 1.4 g
Dietary fiber: 1.5 g
Protein: 18.2 g
Cholesterol: 116.5 mg
Sodium: 153 mg
Zucchini Soup


Ingredients:
onion, butter, margarine, zucchini, fat-free chicken broth, nutmeg, basil, salt, white pepper, half-and-half

Directions:
Simmer the first four ingredients for 15 minutes.  Puree this in two batches.  Be careful as it is hot and make sure you hold the lid down on the blender.
After zucchini mixture is pureed you mix in the rest of the ingredients.  Heat through and serve.  You can serve it hot or cold.
Pink Rhubarb Punch


Ingredients:
fresh rhubarb, frozen rhubarb, water, sugar, strawberry gelatin, water, lemon juice, ginger ale

Directions:
In large pan, bring rhubarb and water to boil.
Drain and reserve liquid.
Combine sugar, gelatin and boiling water in a large bowl.
Once sugar and gelatin are all dissolved add pineapple and lemon juices, mix well.
Stir in rhubarb juice and refrigerate.
Add ginger ale just before serving.
Grammy's Overnight Lasagna
Category: world-cuisine
By AuLait

My Grammy's version of lasagna. Prepared the day before and left in the fridge overnight, it pops quickly into the oven and is on the table in no time. Sometimes I'll gussy it up with herbs and spices, but there is something nice and simple and homey about how Grammy made it. Easily halved or doubled!

Ingredients:
1 ½ pounds ground beef
1 (30 ounce) jar marinara sauce
¾ cup water
1 teaspoon salt
12  lasagna noodles
1 (16 ounce) package cottage cheese
12 ounces grated mozzarella cheese
½ cup grated Parmesan cheese

Directions:
Cook the ground beef in a large saucepan over medium-high heat until browned and no longer pink, about 5 minutes; drain fat.  Stir in the marinara sauce, water, and salt. Bring to a boil.  Remove sauce from heat. Arrange 6 noodles in a 9x13-inch baking dish, breaking if necessary to fit.  Spoon 1/2 of the sauce over noodles.  Top with 1/2 of the cottage cheese and 1/2 of the mozzarella cheese.  Repeat layers with remaining noodles, sauce, cottage cheese, and mozzarella cheese. Top with Parmesan cheese. Cover tightly with foil; refrigerate overnight. Preheat an oven to 350 degrees F (175 degrees C). Bake lasagna, covered, until noodles are soft, cheese is melted, and sauce is bubbly, about 1 hour.  Allow to sit for 10 minutes before serving.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 9 hrs 15 mins
Yields: 8 servings

Calories: 558.5
Fat: 24.4 g
Saturated fat: 11.6 g
Carbohydrates: 43.5 g
Sugars: 11.2 g
Dietary fiber: 3.9 g
Protein: 40.1 g
Cholesterol: 93.8 mg
Sodium: 1339.2 mg
Krumkake / Krumkaker


Ingredients:
flax seeds, water, water, sugar, Crisco shortening, soymilk, vanilla extract, flour, canola oil cooking spray

Directions:
In a blender, grind flax seed into meal.
Add the 1/2 cup plus 1 Tablespoon water and blend until incorporated, then pour into a mixing bowl.
Add the sugar, Crisco, soy milk (vanilla flavored works fine,] and vanilla extract and mix well with a wooden spoon.*.
Add 1 1/2 cups flour and stir until incorporated.  Add additional flour only to make a very soft dough, up to the remaining 1/2 cup, but not necessarily the full amount,  The mixture should be thicker than a batter, but not a stiff dough.  Less flour makes a lighter, crisper cookie.  More flour makes a thicker cookie.
Allow the dough to rest while heating the cookie iron.
Spray krumkake iron with oil prior to placing dough for each cookie, or as needed to prevent sticking.
When cookie iron is ready, spoon approximately one tablespoon of batter to make each five inch cookie.  The cookie is done when steam stops escaping from the sides of the cookie iron and the cookies are very lightly browned.
Remove cookies from iron by rolling over a wooden krumkake pin, wooden spoon handle, or with a non-metal spatula to make flat cookies.
Place on cookie racks to cool before stacking.
Repeat to use remaining dough.
Cooking time is approximate and depends on how quickly or slowly the cook can roll a krumkake!
Cookies are best stored in tins to retain their crispness.
Fill with vegan frosting, fruit, or whatever pleases you.  Dust with powdered sugar if you like.  They are fine without, as well.
*1/2 teaspoon cardamom or cinnamon, or any other spice may be added to the mix prior to the flour if you like.
Applesauce Spice Ornaments


Ingredients:
ground cinnamon, allspice, ground cloves, nutmeg, applesauce

Directions:
Combine spices., Add applesauce., Roll dough onto ungreased cookie sheet to 1/4-inch thickness., Cut into desired shapes with cookie cutters., Remove excess dough and repeat process on other cookie sheets., Make a hole in top of each shape., Allow to dry for 5 days., Tie ribbon or yarn through hole., May be decorated with acrylic paint.
Moroccan Shrimp Briwats (Like Egg Rolls)


Ingredients:
olive oil, onion, shrimp, sweet paprika, cilantro, cumin, lemon juice, Italian parsley, salt, lumpia skins, phyllo pastry sheet

Directions:
Cover the vermicelli with hot water and soak for about 15 minutes.
Drain the noodles and then chop finely.
Set aside.
Heat the oil and add the onion and shrimp.
Cook until the shrimp turns pink, stirring occasionally.
Remove from heat, chop the shrimp and combine the shrimp/onion mixture with the herbs and spices.
Put the mixtures in the wrapper and roll up like an eggroll.
Or, if you prefer, fold the wrappers into triangle shapes.
Brush the edges with some beaten egg yolk to seal.
Fry in hot vegetable oil until golden.
*Youcan freeze uncooked briwats until ready to use.
Just be sure to let them thaw slightly to avoid splattering in the hot oil.
Serve with a squeeze of lemon or harissa, if desired.
This is a good"potluck" dish and is great for a quick and tasty lunch.
Quick Fish Tacos
Category: world-cuisine
By Huge

This simple yet scrumptious recipe has a nice kick and is a house favorite. Delicious!

Ingredients:
¼ cup reduced-fat sour cream
2 tablespoons lime juice
salt and ground black pepper to taste
1  jalapeno pepper, halved lengthwise
2 ½ cups shredded red cabbage
4  green onions, thinly sliced
2 tablespoons olive oil
1 pound tilapia fillets, cut into strips
8 (6 inch) flour tortillas
½ cup chopped fresh cilantro

Directions:
Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed. Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half. Heat tortillas in the microwave on high until warm, 20 to 30 seconds. Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 415.7
Fat: 15.2 g
Saturated fat: 3.6 g
Carbohydrates: 38.9 g
Sugars: 3.6 g
Dietary fiber: 3.6 g
Protein: 30.1 g
Cholesterol: 47.5 mg
Sodium: 480.9 mg
Chilli Philly Spread


Ingredients:
"cream cheese"

Directions:
Soften the Cream Cheese so that it is easily stirred. Add Thai Sweet Chili Sauce and combine well.
Refrigerate for at least 1 hour to allow the flavours to come together.
Serve with Crackers.
Cashew, Shrimp and Pea Salad


Ingredients:
low-fat mayonnaise, low-fat sour cream, lemon juice, dry dill weed, cashew nuts, peas, green onion, celery, salt, pepper

Directions:
Dressing: Mix first four ingredients and set aside., Set aside 1/4 cup of cashews for garnish., Combine the remaining cashews, peas, green onions, celery and shrimp., Add dressing and toss gently to coat., Season with salt and pepper. Sprinkle reserved cashews over top.
Curried Honey Mustard Chicken
Category: meat-and-poultry
By Anonymous

This is the best chicken recipe I have ever had. We are not 'curry' fans but we all love this recipe!

Ingredients:
⅓ cup butter, melted
⅓ cup honey
¼ cup Dijon-style prepared mustard
4 teaspoons curry powder
1 pinch ground cayenne pepper
4  skinless, boneless chicken breasts

Directions:
In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight. Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

Prep time: 10 mins
Cook time: 20 mins
Total time: 4 hrs 30 mins
Yields: 4 servings

Calories: 373.6
Fat: 17.1 g
Saturated fat: 10.2 g
Carbohydrates: 27.6 g
Sugars: 23.3 g
Dietary fiber: 0.7 g
Protein: 27.8 g
Cholesterol: 109.1 mg
Sodium: 562.8 mg
Old Fashioned Lemonade


Ingredients:
sugar, boiling water, fresh lemon juice, cold water

Directions:
Combine sugar and boiling water, stirring until sugar is dissolved., Add lemon juice and cold water., Mix well., Chill., Serve over ice., Garnish with lemon slices, if desired.