lumicero/recipes-ing2inst huggingface dataset:
Title: Cherry Balls
Ingredients:
- 1 butter
- 2 2/3 icing sugar
- 2 coconut
- 2/3 graham cracker crumbs
- 2 maraschino cherry
Instructions:
1. Mix all ingredients, except cherries and graham cracker crumbs, together into a paste.
2. Using a tablespoon, scoop some paste into your hand and shape so that a cherry can be cradled.
3. Wrap the paste around the cherry, using both hands to roll into a ball.
4. Roll the ball in graham cracker crumbs.
5. These can be stored either in the refrigerator or in the freezer.
Title: White Chocolate Chip Macadamia Nut Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1 light brown sugar
- 1/2 white sugar
- 1 salted butter
- 2 eggs
- 2 pure vanilla extract
- 1 white chocolate chips
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. In medium bowl combine flour, soda and salt. Mix well, set aside.
3. In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
4. Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.
5. Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.
Title: Strawberry Cake
Ingredients:
- 2 flour
- 1/2 salt
- 1/2 baking soda
- 3 eggs
- 1 sugar
- 1 strawberry gelatin
- 3 buttermilk
- 1/2 frozen strawberries
- 10 butter
- 1/4 margarine
- 16 confectioners' sugar
- 1/3 - 1/2
Instructions:
1. Preheat oven to 350.
2. Grease/flour two 8 inch round cake pans.
3. Beat eggs in bowl.
4. Add oil, sugar, gelatin, and buttermilk.
5. Blend well, then add dry ingredients.
6. Drain 1/2 C juice from thawed strawberries and set aside.
7. Fold berries into cake batter.
8. Bake for 25-30 minutes.
9. Cool completely.
10. ICING: Combine margarine, sugar, and just enough strawberry juice to reach desired consistency.
11. Beat until creamy and frost cake.
Title: French Donuts--Cream Puffs
Ingredients:
- 1 water
- 1/2 butter
- 1 flour
- 1/4 salt
- 4 eggs
- 3 butter
- 1 powdered sugar
- 1 -2 milk
- 2
Instructions:
1. In saucepan, boil the first 2 ingredients.
2. Combine 1 cup flour, and 1/4 t salt. Add this mix all at once to boiling water. Turn heat to low, cook and stir until ball forms.
3. Remove from heat, add 4 eggs, one at a time, beating well and fast until smooth.
4. Drop dough balls onto a greased pan, making a hole in the center with a spoon handle to resemble donuts.
5. Bake at 400 degrees for 25-30 minutes.
6. For the frosting, mix with a mixer all the ingredients, adding the milk 1T. at a time for desired consistency.
7. Have the frosting ready because donuts are easier to frost when warm.
Title: Chocolaty Harvest Fruit-Topped Cake
Ingredients:
- 1 sour cream
- 1 water
- 2/3 canola oil
- 2 granulated sugar
- 2 eggs
- 1 vanilla
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 all-purpose flour
- 3/4 fresh ground black pepper
- 3/4 ground cinnamon
- 1/2 ground allspice
- 1/2 ground nutmeg
- 1/2 ground cloves
- 1/8 pear
- 8 cooking apple
- 1 sugar
- 2/3 dried cranberries
- 1
- 2
- 1
- 1/3
Instructions:
1. CAKE:
2. Preheat oven to 350°F Grease and flour two 9 x 1-1/2-inch round baking pans.
3. In an extra-large bowl combine sour cream, water, oil, sugar, eggs, vanilla, baking powder, baking soda, and salt. With a large wire whisk, whisk until well combined. Add flour, cocoa powder, black pepper, cinnamon, allspice, nutmeg, and cloves; whisk vigorously until smooth. Divide batter between prepared pans.
4. Bake 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely.
5. Finely chop chocolate. In saucepan over medium-high heat bring whipping cream to boiling. Remove from heat and stir in chocolate until smooth. Cool to room temperature; chill until a spreadable, about 1 hour. Meanwhile, prepare Harvest Fruit.
6. To assemble, place one cake layer on a serving plate. Spread with 1/2 of chocolate cream mixture. Top with the second layer. Arrange fruit in a single layer on top of cake. Pour caramel over top of fruit. Serve immediately. (Cake does not store well after fruit is added.) Makes 12 servings.
7. HARVEST FRUIT:
8. Thinly slice pear lengthwise and apple horizontally. In medium saucepan combine apple juice and sugar; bring to boiling over medium-high heat.
9. Add sliced fruit and dried cranberries; return to boiling. Reduce heat. Simmer, covered, 2 minutes.
10. Remove from heat, let stand 5 minutes. Strain and discard liquid. Cool to room temperature.
Title: Baked Apples With Blackberry Jam
Ingredients:
- 4 golden delicious apples
- 2 unsalted butter
- 4 creme fraiche
- sour cream
Instructions:
1. Preheat oven to 375 degrees. Place apples in baking dish.
2. Stuff each apple with ½ tablespoon butter and then 1 tablespoon jam.
3. Bake, basting occasionally, until apples are very tender and glazed, about 1 hour. Serve warm or at room temperature, with crème fraîche or sour cream, if desired.
Title: Millefeuille With Vanilla Cream and Chocolate Mousse
Ingredients:
- 375 puff pastry
- 1 icing sugar
- 284 vanilla pod
- 40 icing sugar
- 100 dark chocolate
- 75 butter
- 3 eggs
- 75 caster sugar
Instructions:
1. Make vanilla cream by splitting open vanilla pod and removing seeds. Add icing sugar. Whip cream until stiff peaks form. Fold through vanilla mixtures, Refrigerate.
2. Make chocolate mousse by melting butter and chocolate. Remove from heat. Cool slightly. Beat egg yolks and sugar until pale and moussey. In a separate bowl mix egg whites until stiff. Fold choclate mixture into egg yold mixture then fold in egg whites. Cover and chill for at least 6 hours.
3. Preheat oven to 200 Degrees Celsius.
4. Cut pastry into 24 equal serving pieces.
5. Place pastry on baking tray and bake 10-15 minutes until golden and puffed. Leave to cool and flatten slightly.
6. To serve place piece pastry on each plate. Add a layer of vanilla cream, another piece of pastry then chocolate mousse, top with another piece of pastry and dust with icing sugar.
7. Serve with fresh fruit or berries.
Title: Lemon Bonbons
Ingredients:
- 1 butter
- 1/3 powdered sugar
- 3/4 cornstarch
- 1 1/4 flour
- 1/2 pecans
- 1 butter
- 1 powdered sugar
- 2 lemon juice
Instructions:
1. Chop pecans very fine.
2. Scatter on a cookie tray that has been lined with wax paper.
3. Cream butter with sugar.
4. Stir in cornstarch and flour. Mix well.
5. Form dough into 1 inch balls.
6. Press balls into the pecans with the bottom of a glass that has been dipped in sugar .
7. Transfer cookies to another cookie tray 2 inches apart.
8. Bake 12 to 15 minutes at 350°F.
9. Remove from oven and cool on wire rack.
10. Mix glaze. Will be thin enough to drizzle over cookies.
11. When cool glaze cookies with the lemon icing.
Title: Chocolate Kiwi Berry Parfaits
Ingredients:
- 2 strawberries
- 12 kiwi fruits
- 2 yogurt
- 2
Instructions:
1. Reserve 1 Tablespoon small brownie pieces for garnish. In each of 4 serving glasses, layer the remaining brownie pieces, the strawberries and the kiwifruit.
2. Top each with 1/2 cup yogurt. Garnish each parfait with reserved brownie pieces. Serve immediately.
Title: Sesame Jelly Cookies
Ingredients:
- 1 butter
- 1/4 sugar
- 1 flour
- 2 salt
- 1/2 sesame seeds
Instructions:
1. Cream butter and sugar together.
2. Add flour and mix well.
3. Form into balls and roll in sesame seeds and then form a hole for the preserves.
4. Bake at 400 for 10-12 minutes.
Title: Chocolate-Orange-Chocolate Chip Cookies
Ingredients:
- 1 sugar
- 2/3 butter
- 1 margarine
- 1 egg
- 1 1/2 all-purpose flour
- 1/3 salt
- 1/4 baking powder
- 1/4 baking soda
- 1/4 pecans
- 1 sugar
- 1
- 1/3
- 1
Instructions:
1. Heat oven to 350º.
2. Beat 1 cup sugar, butter, 1 tablespoon grated orange peel and the egg in large bowl with electric mixer on medium speed, or mix with spoon.
3. Stir in flour, cocoa, salt, baking powder and baking soda.
4. Stir in pecans and chocolate morsels.
5. Shape dough into 1 1/2-inch balls.
6. Mix 1/3 cup sugar and 1 teaspoon grated orange peel.
7. Roll balls in sugar mixture.
8. Place about 3 inches apart on ungreased cookie sheet.
9. Flatten to about 1/2-inch thickness with bottom of glass.
10. Bake 9 to 11 minutes or until set.
11. Cool slightly; remove from cookie sheet.
12. Cool on wire rack.
Title: English Steamed Lemon Pudding
Ingredients:
- 4 butter
- 4 sugar
- 3 eggs
- 1 all-purpose flour
- 1/4 salt
- 1/2 double-acting baking powder
- 1 lemon, juice and rind of
- 4 water
- 2
Instructions:
1. Beat together the butter and sugar until light and creamy. Beat in eggs 1 at a time.
2. Fold in flour, salt, baking powder, lemon rind and juice.
3. Place in a buttered 4 cup bowl. Cover the bowl with aluminum foil.
4. Place bowl in a steamer. Steam the pudding over boiling water on top of the stove for 1 1/4 hours.
5. Heat preserves with the water.
6. Unmold the pudding. Pour apricot sauce over the pudding and serve hot. 6 servings.
7. World’s Best Recipes.
Title: Cherry Pudding
Ingredients:
- 1/2 margarine
- 1 flour
- 1 sugar
- 1 milk
- 2 baking powder
- 1 sugar
- 3/4
Instructions:
1. In 11x7 baking pan, melt margarine.
2. Mix flour, 1 cup sugar, milk and baking powder.
3. Pour over margarine.
4. Do not stir.
5. Pour pie cherries, with juice, over the flour mixture.
6. Do not stir.
7. Sprinkle with 3/4 cup sugar.
8. Bake at 325* for 55 minutes.
Title: Keik: Basic Greek cake
Ingredients:
- 4 flour
- 2 sugar
- 2 baking powder
- 1/4 orange
- 1 brandy
- 1 1/2 unsalted butter
- 4 milk
- eggs
- butter
Instructions:
1. Preheat oven to 350F (180C).
2. Whisk together dry ingredients (flour, sugar, baking powder) to combine well.
3. In a mixing bowl, combine orange peel, brandy, and softened butter.
4. Beat until smooth. Continuing to beat, add milk slowly, and then eggs. Slowly beat in the flour mixture and continue to beat for 3 minutes at medium-high speed until the batter is smooth.
5. Pour into two lightly buttered loaf pans (or equivalent) and bake at 350F (180C) for 45 minutes or until a knife inserted in the middle comes out clean.
Title: Oatmeal Chip Cookies
Ingredients:
- 1 1/4 flour
- 1/2 baking soda
- 1/2 baking powder
- 1/4 salt
- 3/4 butter
- 3/4 brown sugar
- 1/3 sugar
- 1 1/2 vanilla
- 1 oatmeal
- 1 egg
- 1/3 chocolate chips
Instructions:
1. Pre-heat oven to 375 degrees.
2. In bowl, combine flour, baking soda, baking powder and salt with fork.
3. In separate bowl, combine butter, brown sugar, sugar, and vanilla together with slow beat.
4. Add egg to butter/sugar bowl and continue to beat at low speed.
5. Slowly add flour, baking soda, baking powder and salt mixture to butter/sugar bowl and mix well.
6. Next, add oatmeal and (chocolate) chips to mixture, combine.
7. Spoon cookies onto ungreased cookie sheet.
8. Bake 9 minutes or until golden in color.
Title: Brownies (Healthier)
Ingredients:
- 3 unsalted butter
- 2 unsweetened applesauce
- 4 dark chocolate
- 3/4 dark brown sugar
- 1/4 Splenda sugar substitute
- 2 pure vanilla extract
- 1/2 fine salt
- 2 cocoa powder
- 1/4 all-purpose flour
- 3/4 baking soda
- 1/4
Instructions:
1. Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8 by 8 silicon baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Spray the prepared pan completely.
2. Put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.).
3. Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and coffee and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.
4. Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicon).
5. Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into 2-inch squares. Serve. Store extra brownies in a tightly sealed container at room temperature for up to 3 days.
Title: Bananas Ghana
Ingredients:
- 8 bananas
- 1/4 sugar
- 1 cinnamon
- 1 orange
- 3 Curacao
- 3 apricot brandy
- 4 peanuts
- 4 sour cream
- brown sugar
Instructions:
1. Cut 8 medium BANANAS in half lengthwise and then crosswise.
2. Blend: 1/4 cup SUGAR and
3. 1 teaspoons CINNAMON and
4. Dip the bananas in this mixture until coated.
5. Place the four quarters cut side down, side by side, in a 9-inch round or square ovenproof dish.
6. Blend: 1 cup ORANGE JUlCE with
7. 3 Tbs. CURACAO or APRICOT BRANDY.
8. Pour juice over all the bananas.
9. Bake at 350' for 20 minutes, basting with the juice if required.
10. Sprinkle 4 Tbs. SHREDDED COCONUT or CHOPPED PEANUTS over the top.
11. Serve piping hot directly from baking dish.
12. Pass a bowl of SWEETENED SOUR CREAM (use brown sugar) as a garnish.
Title: Peach and Oat Muffins
Ingredients:
- 1 1/2 milk
- 1 1/4 quick-cooking oats
- 1 1/2 self raising flour
- 1/2 salt
- 1 egg
- 1/2 brown sugar
- 1/4 butter
- 2 vanilla
- 1/2 orange zest
- 1 1/2
Instructions:
1. Preheat oven to 400°F (200°C). Lightly butter or spray non-stick muffin pans or line with paper baking cups.
2. Combine milk and oats in a bowl. Leave for 5 minute
3. In large bowl, combine flour, salt and nutmeg.
4. Whisk egg, brown sugar, butter, vanilla and lemon rind into oat mixture. Pour over dry ingredients and sprinkle with peaches. Stir just until moistened.
5. Spoon into prepared muffin pan. Bake for about 30 min or until tops are golden brown and firm to the touch.
Title: Fresh Strawberry Tarts
Ingredients:
- 1 sugar
- 3/4 strawberries
- 3
- 1/2
- 6
- 1/3
Instructions:
1. Preheat oven to 450ºF.
2. Remove pie crust from pouch; place flat on work surface.
3. Sprinkle sugar over crust; press in lightly.
4. Cut 6 rounds with top of large plastic glass and cut out with sharp knife(piece scraps slightly for 6th round).
5. Spray back of muffin pan with cooking spray.
6. Fit rounds, sugared side up, alternately over backs of muffin cups.
7. Pinch 5 equally spaced pleats around side of each cup.
8. Prick each pastry generously with fork.
9. Bake 5-7 minutes or until lightly browned.
10. Cool 5 minutes.
11. Carefully remove from muffin cups.
12. Cool completely, about 30 minutes.
13. Meanwhile, in large bowl, gently mix strawberries and glaze.
14. Refrigerate until thoroughly chilled, about 30 minutes.
15. Just before serving, spoon 1 tablespoon fudge topping into each shell.
16. Spoon about 1/3 cup berry mixture into each shell.
17. Garnish each with whipped topping.
18. If desired, a sprinkling of toasted almond slivers.
Title: Oranges in Red Wine - Naranjas Al Vino Tinto
Ingredients:
- 2 red wine
- 1 lemon zest
- 1 orange zest
- 2 cloves
- 1 cinnamon stick
- 1 sugar
- 3/4 oranges
- 3 lemon
- 4 mint leaves
- 1
- 6
Instructions:
1. In a medium saucepan, combine all the syrup ingredients and bring to a boil.
2. Reduce heat to low and simmer until mixture is reduced by one third, about 25 minutes.
3. Strain the mixture and refrigerate until cooled. Check the syrup's consistency. It should be like honey. If too thin, return it to pan and reduce for a few more minutes. If too thick, add a little water. Set aside.
4. Slice off the tops and bottoms of the oranges. Then remove all the peel and pith around the oranges.
5. Slice along the sides of each segment and pull out the segments.
6. Repeat with lemons.
7. Spoon the syrup onto a plate and arrange the orange and lemon segments over it. Sprinkle mint leaves on top.
Title: Butter Mint Cake
Ingredients:
- 3 flour
- 2 1/2 sugar
- 3 eggs
- 1 vanilla
- 1 sour cream
- 1/2 butter
- 2 margarine
- 1 milk
- 1 water
- 1 cream cheese
- 4 butter
- 2 powdered sugar
- 1
- 1/2
- 1
- 1 1/2
Instructions:
1. Cake: Preheat oven to 350.
2. Combine first four ingredients; mix at medium speed.
3. Set aside.
4. In a medium bowl, combine sour cream and butter.
5. Manually beat until fluffy.
6. Pour sour cream mixture into batter, and then beat at low speed until fluffy.
7. Add milk (or water) and beat mixture at high until batter is smooth.
8. Pour batter in two 8" or 9" baking pans.
9. Bake for at least 45-60 minutes.
10. When done, cool cake for 25 minutes at room temperature.
11. Set cake aside for frosting and decoration.
12. Frosting: In a blender, crush butter mint candies until they are of a powdery consistency.
13. Then add the frosting.
14. Blend at high speed until frosting is creamy.
15. Then pour frosting into a medium sized pour and frost cake.
16. After frosting, refrigerate cake.
17. Icing: In a large bowl, mix ingredients, except for the food color at high speed until icing is fluffy.
18. Use as much and whatever food coloring is desired for decoration.
19. Use molds or icing bags to decorate cake.
20. Refrigerate cake.
Title: Cream-Filled Chocolate Bites
Ingredients:
- 1/2 butter
- 1/4 sugar
- 1 egg
- 1 flour
- 1/4 salt
- 1/8 heavy cream
- 1 sugar
- 2 vanilla extract
- 1/4
Instructions:
1. Cream the butter and sugar until creamy using an electric mixer on medium speed; scraping bowl often.
2. Add the egg; blend well.
3. Reduce mixer speed to low; add the flour, cocoa powder, and salt (whisked together first); stir until well mixed, about 2-3 minutes.
4. Cover bowl with plastic wrap; chill 2 hours.
5. Preheat oven to 325*F.
6. Divide dough into 24 equal pieces; press 1 piece of dough into each cup of an ungreased muffin tin.
7. Press the dough evenly onto the bottom and up the sides of the cups.
8. Bake for 14-18 minutes, or until set.
9. Cool completely in tin on a wire rack.
10. Using an electric mixer on high speed, whip the chilled cream and sugar in a chilled bowl until stiff peaks form, 1-2 minutes.
11. Gently stir in the vanilla.
12. Spoon 1 Tbsp.
13. of the whipped cream into each shell; top with 1 mini chocolate chip and a dusting of cocoa powder, if desired.
14. Store in the refrigerator.
15. *Theseare best the day they're made.
16. *.
Title: Lemon Better Than Sex Cake - 2 Ww Points
Ingredients:
- 18 sugar-free lemon gelatin
- 10 Cool Whip Free
- 1
- 1/3
- 7
- 8
- 2
Instructions:
1. Mix Lemon cake mix, egg white and diet soda.
2. Grease a 9x13 pan with non-stick spray. Pour cake batter into pan. Bake at 375 degrees for 35 minutes or until toothpick comes out clean.
3. During the last few minutes of baking, put lemon jello and condensed milk in a sauce pan and stir on medium low heat until smooth.
4. Take cake out of oven and poke holes all over the top. Pour jello mix over warm cake, filling in the holes. Cool completely.
5. Mix 2 tsp lemon extract with cool whip. cover cake with cool whip mix.
6. Place cake in refridgerator until ready to serve.
Title: Iced-Fruit Salad (Chozhaffe)
Ingredients:
- 3 prunes
- 3 dried figs
- 3 apple rings
- 3 raisins
- 3 cold water
- 2 pistachio nuts
- 2 pine nuts
- 2 ground cardamom
- 1 ground cinnamon
- 1 rose water
- 1/4
Instructions:
1. In a medium bowl, cover dried fruits with cold water. Cover and refrigerate 24 hours; drain well.
2. In a large bowl, combine drained fruit and nuts.
3. In a small bowl, combine cardamom, cinnamon, grenadine and rose water; pour over fruit and nuts. Cover and refrigerate at least 2 hours.
4. To serve, stir in ice cubes.
Title: Spiced Walnut Raisin Hermits..
Ingredients:
- 2 unbleached all-purpose flour
- 1 1/2 baking soda
- 1/4 salt
- 2 ground cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/2 unsalted butter
- 1 light brown sugar
- 1 egg
- 2 unsulphured molasses
- 1 raisins
- 1/2 walnuts
- 1/2 powdered sugar
- 3 -4 milk
Instructions:
1. Position a rack in the middle of the oven.
2. preheat the oven to 350*.line a baking sheet with parchment paper.
3. make the cookies.
4. sift flour, baking soda, salt, cinnamon, ginger and cloves into a medium bowl and set aside.
5. in a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until blended -- about 1 minute.
6. add the egg and mix until blended, about 30 seconds. On low speed, mix in the molasses.
7. Add the flour mixture, mixing just until it is incorporated. Mix in the raisins and walnuts.
8. Divide the dough in half to form it into 2 logs.
9. Place the logs 3" apart on the prepared baking sheet, and pat each into an 11 x1" thick rectangle.
10. Bake until the tops feel crusty but the interior feels soft when gently pressed -- about 15 minutes, the edges will just begin to brown.
11. cool the logs on the baking sheets for 10 minutes, then use a wide metal spatula to transfer cookies to a wire rack to cool combpletely.
12. cut each log into 6 pieces about 2" wide.
13. to prepare the icing.
14. in a small bowl, stir the powdered sugar together with enough milk to form a thick but pourable icing.
15. use a small spoon to drizzle several thin lines over each cookie.
16. let the cookies sit at room temperature until the icing is firm.
17. the cookies can be stored in a tightly covered container at room temperature for up to 5 days.
Title: Sugar-Free Cream Cheese Frosting
Ingredients:
- 1/2 butter
- 8 cream cheese
- 1 1/4 Splenda granular
- 1 vanilla extract
Instructions:
1. Pulse the Splenda in a food processor to make it fine like confectioner's sugar.
2. Add cream cheese, butter and vanilla.
3. Mix until very well combined. If needed, add a bit more Splenda.
4. Chill to firm it up a bit before using or use it right away.
Title: Z Tejas Chile Fudge Pie
Ingredients:
- 2 ancho chilies
- 1/2 butter
- 1/2 walnuts
- 1/2 pecans
- 2 eggs
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 flour
- 1
Instructions:
1. *Forancho puree: Ancho chiles are dried poblanos, dark brown peppers found in the produce section of the supermarket.
2. Remove the seeds and stem from one ancho chile pepper, place in a small saucepan with water to cover.
3. Bring to a boil and simmer until ancho is tender.
4. Purée in a food processor.
5. Preheat oven to 325°F.
6. Melt the butter and let cool to warm.
7. Toast the chopped nuts until lightly brown.
8. Beat eggs well and then add sugars and flour.
9. Beat until smooth.
10. Add warm butter to the batter and mix well (it is important for butter to be warm so chocolate chips will melt some).
11. Add chile puree.
12. Stir in nuts and chocolate chips.
13. Pour filling into pastry shell and bake for 45 to 60 minutes until done.