lumicero/recipes-ing2inst huggingface dataset:
Title: Quick Mix Steamed Upside-Down Pudding
Ingredients:
- 1 milk
- 3/4 egg
- 1 butter
- 2 brown sugar
- 1/4 pineapple
- 1
Instructions:
1. Mix butter with brown sugar an
2. d spread in bottom of pudding mold.
3. Add fruit or nuts of choice. Prepare the cake mix with the egg and milk or water according to directions on package. Pour into a greased 2 to 2 1/2 qt pudding mold over fruit/nut mixture and cover with a lid, foil o greased double wax paper.
4. Place the mold in a sauce pan of boiling water and keep the level of the water half way up mold during cooking.
5. Steam for 1 1/2 hours.
6. Unmold t he pudding while hot and serve with cream, ice cream, or custard.
7. NOTE: When cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1/2 qt mold and steam for 1 hour.
8. Alternately, fill individual molds and steam for 20-25 minutes.
9. Bake remaining cake batter.
Title: Crescent Apple Walnut Dessert
Ingredients:
- 1 walnuts
- 1 sugar
- 3/4 ground cinnamon
- 1/2 ground nutmeg
- 1/4 all-purpose flour
- 1 dark brown sugar
- 1/2 butter
- 1/2 flaked coconut
- 1/4 walnuts
- 1
- 1/4
Instructions:
1. Unroll crescent dough into an ungreased 13-in. x 9-in. baking pan; seal seams and perforations. Bake at 375° for 10 minutes.
2. Combine the walnuts, sugar, cinnamon and nutmeg; sprinkle over crust. Spread with pie filling. In a small bowl, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Stir in coconut and walnuts. Sprinkle over filling.
3. Bake at 375° for 18-22 minutes or until golden brown. Cool on a wire rack.
Title: Polish Apple Cake
Ingredients:
- 1/4 margarine
- 1 butter
- 1 sugar
- 2 vanilla
- 2 eggs
- 1 flour
- 1 baking powder
- 1 baking soda
- 2 sour cream
- 1 apples
- 1/2 pear
- 1 salt
- 1 cinnamon
- 2 brown sugar
- 1/2 margarine
- butter
Instructions:
1. Preheat oven to 350.
2. Cream sugar and butter (or margarine).
3. Add vanilla and eggs and beat well.
4. Sift flour, salt, powder and soda together. Add to egg mixture and alternate when adding sour cream.
5. Fold in the pear and apples.
6. Grease a 13x9x2" pan and pour in the mixture, spreading evenly.
7. Combine topping mixture and spread evenly on top of batter.
8. Bake for 45 minutes.
Title: Perfect Pie Crust
Ingredients:
- 1/4 unsalted butter
- 1 all-purpose flour
- 1/4 salt
- 1 sugar
- 1 cold water
- 1 1/2 sugar
- 3 cinnamon
- 1/4 onion powder
- 1 garlic powder
- 1
- 1/2
Instructions:
1. Pour flour and salt into a medium sized bowl.
2. For sweet pies you can add the sugar and cinnamon at this stage, or you can add the onion and garlic powders for savory items as well.
3. Cut butter into small pieces (I quarter my butter lengthwise and then cut off the pieces).
4. Add butter to flour. Mix butter in until you have what resembles course meal.
5. In small bowl, combine egg yolk with 2 tablespoons of the water and beat together.
6. Add to flour and butter mixture and blend together until you have a firm ball of dough.
7. Wrap in plastic cling wrap and refrigerate for 30-60 minutes.
8. Remove dough and roll out evenly on either waxed paper or a floured surface.
9. Press rolled dough firmly into pie plate, poking holes along bottom and sides with a fork to allow venting.
10. Beat egg white with remaining tablespoon of water and brush the inside of your bottom crust with mixture. This helps the bottom crust bake flaky and remain crispy when baked with a filling.
11. If using this to make a 2-crust pie, beat remaining egg white/water mixture with 1 1/2 teaspoons sugar until slightly foamy. Place a thick glaze of this on the top crust for sweet pies to get a lovely sweet golden brown flake on the top of your pie! For savory pies omit sugar but still glaze. It makes your pie look beautiful!
12. Bake at 325 degrees for 15 minutes if only baking shell, and approximately 35 minutes when baking with filling. Crust is done when it is golden brown.
Title: Devilishly Sinful Chocolate Bread Pudding
Ingredients:
- 1 heavy cream
- 4 instant espresso powder
- 2 sugar
- 1/2
- 1
- 8
- 10
Instructions:
1. Adjust oven rack to middle position and heat oven to 300°F Toast bread on rimmed baking sheet, stirring occasionally, until golden and crisp, about 30 minutes. Transfer to large bowl.
2. Increase oven temperature to 325°F Grease 13- by 9-inch baking pan. Heat 1½ cups cream, milk, cocoa, espresso, and ½ cup sugar in saucepan over medium-high heat, stirring occasionally, until steaming and sugar dissolves. Pour warm cream mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, about 10 minutes.
3. Meanwhile, bring additional 1 cup cream to simmer in saucepan over medium-high heat. Remove from heat and stir in chocolate until smooth. Transfer 1 cup chocolate mixture to medium bowl and let cool 5 minutes (cover pan and reserve remaining chocolate mixture for serving). Add egg yolks, remaining cream, and remaining sugar to bowl with chocolate mixture and whisk to combine.
4. Transfer soaked bread mixture to prepared pan and pour chocolate custard mixture evenly over bread. Bake until pudding is just set and surface is slightly crisp, about 45 minutes. Let cool 30 minutes. Warm reserved chocolate mixture over low heat, then pour over bread pudding. Serve. (Leftover bread pudding should be refrigerated; reheat individual portions in microwave.).
5. Make Ahead: In step 4, once soaked bread mixture has been transferred to prepared pan, the pan can be covered with plastic wrap and refrigerated overnight. When ready to bake, remove plastic and proceed with recipe as directed, increasing baking time to 55 to 60 minutes. Let reserved chocolate serving sauce cool, then cover with plastic wrap and refrigerate. Heat sauce in microwave when needed.
Title: Carrot Cake
Ingredients:
- 1 margarine
- 1 1/2 sugar
- 3 eggs
- 2 carrots
- 1 vanilla
- 1 1/2 flour
- 2 baking powder
- 2 cinnamon
- 1 baking soda
- 1/2 salt
- 1/2 milk
- 1 cream cheese
- 1 milk
- 1/2 vanilla
- 3 icing sugar
Instructions:
1. Preheat oven to 350°F.
2. Cream margarine and sugar until light and fluffy.
3. Add eggs, one at a time, beating until well blended.
4. Add carrots and vanilla; mix well.
5. Add combined dry ingredients alternately with milk, mixing well.
6. Pour into greased loaf pan.
7. Bake for 55 - 60 minutes.
8. Allow cake to cool completely. Invert pan to release cake. Frost.
9. To prepare frosting: Combine softened cream cheese, milk, and vanilla, mixing till well blended. Gradually add sugar, mixing well. Adjust consistency of frosting with more milk or sugar, as required.
Title: Campfire Peaches & Cream
Ingredients:
- 4 cream cheese
- 1/4
- 8
Instructions:
1. Fill peach pit holes with cream cheese and one piece of chocolate kiss per half.
2. Place two peach halves together and wrap with aluminum foil.
3. Cook around fire 6-10 minutes until peaches are soft when squeezed.
4. Remove foil and place peaches on a plate for serving.
Title: Chocolate Soufflé Sundae
Ingredients:
- 6 bittersweet chocolate
- 6 unsalted butter
- 4 eggs
- 2/3 sugar
- 1 pure vanilla extract
- 1 1/2 vanilla ice cream
- 1/2 sugar
- 2 water
- 1 pure vanilla extract
- 1/2 heavy cream
- 4 bittersweet chocolate
- 1 pure vanilla extract
Instructions:
1. MAKE CHOCOLATE SOUFFLE:
2. Preheat the oven to 350°F
3. In a medium bowl, melt the chocolate in a micro-wave oven at medium-high speed, stirring at 30-second intervals until smooth.
4. Whisk in the butter until fully incorporated; let the mixture cool slightly.
5. In a large bowl, whisk the 3 egg yolks with the whole egg and 1/3 cup of the sugar until blended.
6. Add the melted chocolate and vanilla and whisk until smooth.
7. In a medium bowl, beat the 3 egg whites with an electric mixer until soft peaks form.
8. Add the remaining 1/3 cup of sugar, 1 Tbsp at a time, beating for 10 seconds between additions.
9. Continue beating at medium-high speed until the whites are firm and glossy.
10. Whisk one-quarter of the meringue into the chocolate mixture until well blended.
11. Gently fold the remaining meringue into the chocolate mixture just until no white streaks remain.
12. Scrape the chocolate soufflé mixture into an ungreased 9-inch glass pie plate.
13. Gently shake the pie plate to smooth the surface and bake for about 35 minutes, or until the soufflé is cracked and no longer wobbles.
14. Transfer the soufflé to a wire rack to cool.
15. Meanwhile, line a large plate with plastic wrap and freeze until well chilled.
16. Scoop ice cream balls onto the chilled plate and freeze them.
17. If necessary, soften the ice cream in the refrigerator for 15 minutes before scooping.
18. Set the ice cream balls on the soufflé, mounding them in the center.
19. Drizzle with 1/4 cup each of Caramel Sauce and Chocolate Sauce, cut into wedges and serve right away.
20. Pass the remaining sauce at the table.
21. CARAMEL SAUCE:
22. In a small saucepan, heat the cream just until small bubbles appear around the edge.
23. In a medium saucepan, cook the sugar with the water over high heat until the sugar is dissolved, washing down the side of the pan with a wet pastry brush.
24. Continue cooking, without stirring, until a light honey-colored caramel forms, about 5 minutes.
25. Remove from the heat and carefully stir in the scalded cream.
26. Let cool for 1 minute, then stir in the vanilla & serve warm.
27. BITTERSWEET CHOCOLATE SAUCE:
28. In a medium saucepan, heat the cream just until small bubbles appear around the edge.
29. Remove from the heat, add the chopped chocolate and let stand for 1 minute.
30. Add the vanilla and stir until smooth; serve warm.
31. *The chocolate soufflé crust can be baked up to 1 day ahead; cover with plastic wrap and let stand at room temperature.
Title: Fat-Free Trifle
Ingredients:
- 3 1/2 fat-free vanilla pudding
- 1 bananas
- 1
- 1/4
- 3
Instructions:
1. Prepare pudding according to package directions, using fat-free milk.
2. Arrange a single layer of cake in the bottom a deep glass bowl.
3. Spread with one-third of preserves and sprinkle with a generous tablespoon of orange juice.
4. Top with one-third of banana slices and one-third of pudding.
5. Continue layering 2 more times, ending with pudding.
6. Cover with plastic wrap and refrigerate a few hours before serving.
Title: Yummy Fudgy Mud Cake
Ingredients:
- 35 cocoa powder
- 1/3 hot water
- 150 dark chocolate
- 150 unsalted butter
- 265 brown sugar
- 1 eggs
- 4
Instructions:
1. Grease and line a 19cm square cake pan.
2. In a large bowl combine cocoa powder and hot water until smooth.
3. Add melted chocolate, melted butter, sugar and almonds.
4. Stir well to combine.
5. Separate the eggs.
6. Stir in the egg yolks, one at a time.
7. Whip egg whites until they stand in soft peaks.
8. Fold the whites into the chocolate mixture.
9. Pour into cake pan.
10. Cook in a moderate oven for approx 1 1/4 hours.
11. When cooked and cooled, cut into squares and dust with icing sugar. This is quite rich, so only cut small squares.
12. N.B This freezes beautifully.
Title: Karen's Banana Pudding
Ingredients:
- 8 sour cream
- 12 instant vanilla pudding
- 2 milk
- 2 1/2 bananas
- 12
- 5 -8
Instructions:
1. Mix together first four ingredients on low for at least two minutes.
2. Layer wafers, sliced bananas, and half of the pudding mixture in a 9x13 pan.
3. Repeat all three layers.
Title: Peanut Butter Cookies
Ingredients:
- 1 granulated sugar
- 1 light brown sugar
- 1 butter
- 1 peanut butter
- 2 eggs
- 2 baking soda
- 2 1/2 unbleached flour
- 1 salt
Instructions:
1. Preheat oven to 350°.
2. Cream together the butter & sugars.
3. Add the eggs & beat.
4. Add the Peanut Butter & beat again.
5. Sift together the flour, baking soda & salt & add to mixture.
6. Mix until well blended, being careful NOT to overmix!
7. Roll into balls about the size of a Walnut & place on cookie sheet about 1½ inches apart.
8. Take a heavy glass or pint jar & dip the bottom of it in a small amount of sugar & lightly mash down each ball. If desired, take a fork & press down a little bit more to make a criss-cross design on top.
9. Bake 12-15 minutes.
Title: Mint Chocolate Cookies
Ingredients:
- 3 margarine
- 1 sugar
- 1 egg
- 1 vanilla extract
- 1 flour
- 1/2 baking soda
- 2 salt
- 1 sugar
- 1/4
Instructions:
1. Melt margarine and sugar together over hot water or in the microwave. Stir until chocolate is completely melted.
2. Into the chocolate mix, add one cup sugar, egg, vanilla and mint extracts until completely mixed.
3. Add dry ingredients and mix well.
4. Refrigerate for at least 30 minute.
5. Preheat oven to 375°.
6. Shape dough into 1-inch balls and roll in add’l sugar. You may also roll them in finely chopped nuts.
7. Bake on ungreased cookie sheets 10 minutes or until set. Do not underbake, as, if they are too soft, they will fall apart.
Title: Grilled Peaches With Berry Sauce
Ingredients:
- 1 frozen raspberries in light syrup
- 1 lemon juice
- 4 brown sugar
- 3 brown sugar
- 1 ground cinnamon
- 1/2 vanilla extract
- 1 butter
- 2 margarine
Instructions:
1. In a blender or food processor, process raspberries and lemon juice until pureed.
2. Strain and discard seeds.
3. Cover and chill.
4. Place the peach halves, cut side up, on a large piece of heavy-duty foil.
5. Combine brown sugar and cinnamon and sprinkle into peach centers.
6. Sprinkle with vanilla and dot with butter.
7. Fold foil over peaches and seal.
8. Grill over medium-hot coals for 15 minutes or until heated through.
9. To serve, spoon the raspberry sauce over peaches.
10. This is wonderful with vanialla ice cream on top also.
Title: Summer Blueberry Trifle
Ingredients:
- 1 cream cheese
- 1/2 powdered sugar
- 1 sweetened condensed milk
- 1 vanilla extract
- 1 instant vanilla pudding
- 2 fresh blueberries
- 1
- 4
Instructions:
1. In a bowl, beat the cream cheese and sugar.
2. Add in the condensed milk, vanilla, and dry pudding mix; beat well.
3. Fold in 1 1/2 cups sweetened whipped cream.
4. Layer half of the cake pieces in the bottom of a big trifle bowl.
5. Top with a layer of cream mixture, then layer with half the blueberries.
6. Repeat layers; spread remaining whipped cream over the top; serve.
7. Refrigerate leftovers.
Title: Strawberry Shortcake Dessert
Ingredients:
- 1 water
- 1 1/3 unsweetened applesauce
- 1/4 egg
- 2 strawberry gelatin
- 1 boiling water
- 1 frozen unsweetened strawberries
- 2 fresh strawberries
- 1
- 10
Instructions:
1. In a large bowl, combine the cake mix, water, applesauce, egg whites and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour into a 13x9x2 dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
3. In a large bowl, dissolve gelatin in boiling water. Stir in strawberries. Using a sharp knife, make a diamond pattern in the top of the hot cake; immediately pour gelatin mixture over cake. Cool on a wire rack.
4. Refrigerate for at least 6 hours. Spread with whipped topping. Garnish with fresh strawberries.
Title: No Sugar, No Fat, No Cholesterol Brownies
Ingredients:
- 1/2 quick-cooking oatmeal
- 3/4 baking powder
- 1 salt
- 1 Splenda sugar substitute
- 3/4 Ener-G Egg Substitute
- 1 vanilla extract
- 1 fat free mozzarella cheese
- 1 canola oil
- 1
- 3/4
- 5
Instructions:
1. Preheat oven to 350.
2. Spray baking dish with cooking spray.
3. Mix 6 dry ingredients; set aside.
4. Separately fork-froth the Ener-G & water; add vanilla.
5. Combine egg whites, cheese, & canola in skillet over medium heat, stirring as cheese melts.
6. Add the Ener-G mixture & vanilla.
7. If eggs start to cook, remove from heat for a bit, stir more.
8. Now add dry ingredients to mixture in skillet.
9. Stir, pour into baking dish.
10. Bake for 15 minutes. Let cool 10-15 minutes before cutting.
11. Makes 16 snack-sized brownies, 97 calories each, or 12 huge brownies, 130 calories each. In each 12-size brownie: 5 g protein, 2 g dietary carbs. (Two of these brownies = the amount of protein in a hamburger.).
12. ~~~~~~~~~~~~~~~~~~~.
13. * The cheese is what binds, like sugar & egg yolks without the harm they do. You won't taste the cheese, promise. This technique can be used with muffins, cupcakes, quiche etc., and it's still just egg whites, fat free cheese, unsweetened cocoa (with 4,000 antioxidants per tablespoon), and healthy canola. If only we could get the whole country eating like this, ousting everything unhealthy.
14. Let's start a revolution. A healthy food revolution!
Title: Tiramisu III
Ingredients:
- 6 granulated sugar
- 1/2 brandy
- 2 extra strong coffee
- 1 1/3 mascarpone
- 1 ricotta cheese
- 1 1/2 giant Italian ladyfingers
- 24
- 4
Instructions:
1. In bowl, beat egg yolks with sugar till light about 5 minutes.
2. Whisk in 1/2 cup coffee and 1 Tbsp brandy or almond extract. Transfer to double boiler, over gently simmering water, whisk for about 7 minutes, till thickened.
3. Let cool.
4. Beat cheese till smooth, fold into egg mixture. Whip cream, stir 1/4 into egg mixture. Fold in remaining cream.
5. Combine remaining strong coffee and 1 Tbsp brandy or almond extract. Arrange 1/2 of ladyfingers in 11X7" glass baking dish, brush with half of coffee mixture. Spread with half of cream mixture. Repeat layers.
6. Top with chocolate. Cover and refrigerate overnight. Can be frozen for up to 2 weeks, let defrost in refrigerator for 24 hours.
7. the amount of liquor in this recipe has been reduced.
Title: Danish "Brun Kager" Brown Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 white corn syrup
- 1 cardamom
- 1 clove
- 1 cinnamon
- 1 salt
- 1/2 allspice
- 1/2 ginger
- 1/2 flour
- 4 1/2
- 1/2
Instructions:
1. Melt the butter, sugar& corn syrup together.
2. Sift dry ingredients and add to melted mixture.
3. Form into 2 or 3 rolls, about 2" high, wrap in plastic so the rolls are completely sealed and chill in the refrigerator for at least a week, 2 weeks is better Slice thinly and place on a buttered cookie sheet (Just over a 1/4").
4. Bake in moderate oven 375f for 5-7 minutes.
Title: Tita Dolly's Flan
Ingredients:
- 8 eggs
- 4 sweetened condensed milk
- 2 vanilla
- 28 sugar
- 1 water
- 4 corn syrup
- 1/2
- 2
Instructions:
1. You will need a round bowl that holds 3-4 quarts (like a mixing bowl or souffle dish; wide is better than deep); a large pan (like a turkey roaster) to be used for the bain-marie (water bath); and a serving dish that can contain the flan plus some syrup.
2. CUSTARD. Beat eggs and yolks until smooth. Add condensed milk, whole milk (use the condensed milk cans to measure out the whole milk), and vanilla. Beat until combined. Cover, and allow to rest in a cool place until it's smooth and free of bubbles. (Not the fridge, it will get too thick.).
3. SYRUP. In a saucepan, gently stir the sugar, water, and corn syrup until dissolved. Stop stirring and bring to a boil over medium to high heat. Boil until syrup begins to turn amber color. Working quickly (the syrup will continue to cook and darken), pour into flan bowl. (Pot holders advisable!) Carefully swirl syrup lava around sides and bottom of bowl as evenly as possible. Leave it to harden and cool completely. It's okay if it cracks.
4. FLAN. Preheat oven to 350. Gently stir custard, then strain it into completely cooled syrup-coated bowl, and cover with foil. Put the larger pan in the oven and fill with about 1 inch of hot water. Put the flan into the bain-marie and add hot water to about halfway up the flan. Cook for 1.5 to 2 hours (could be longer), until custard is just set in the middle. Allow to cool to room temperature.
5. Just before serving, run knife or metal spatula only around top of flan to release edges. Put serving dish on top of flan and carefully flip the whole thing over: flan should release smoothly with syrup.
6. COCONUT VARIANT. Instead of whole milk, substitute the same quantity of canned coconut milk. After you've swirled the syrup in the bowl, before it gets hard, put in about half a cup to a cup of "macapuno" (Filipino coconut sweet, available at an Asian grocery) or other soft coconut shreds, and spread it around the bottom of the bowl. Cook for the same time.
Title: Orange Date Cake
Ingredients:
- 1/2 margarine
- 2 sugar
- 1 egg
- 2 flour
- 1 baking soda
- 1 water
- 2 oranges
- 1 milk
- 1/4 vinegar
- 1 dates
- 1 walnuts
Instructions:
1. In a bowl, cream butter and one cup of sugar together.
2. Add one tablespoon of water to baking soda and add vinegar to the milk.
3. Mix in rind from two oranges, flour, egg, water/baking soda mixture and milk/vinegar mixture.
4. Add walnuts and dates.
5. Bake in an angel food cake pan or a spring form pan at 350 degrees for approximately 40 minutes.
6. While cake is baking, squeeze the juice from the 2 oranges and mix with the remaining 1 cup of sugar.
7. When cake comes out of the oven, pour this mixture over the cake.
Title: Midnight Crackles
Ingredients:
- 10 butter
- 1 1/4 light brown sugar
- 10 bittersweet chocolate
- 2 1/2 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1/2 ground cinnamon
- 1/4 ground cloves
- 1/8 eggs
- 2
Instructions:
1. Put the butter, sugar and chocolate in that order into a 2 quart saucepan. Put the pan over low heat and warm the ingredients, stirring occasionally, until they are melted and smooth. Scrape everything into the bowl of a mixer or into a large bowl.
2. Sift together the flour, cocoa, baking soda, salt, cinnamon and cloves.
3. Working with a mixer with a paddle attachment, if you have one, or with a hand mixer in a large bowl on low speed, add the eggs, one at a time, beating until the eggs are well blended into the chocolate. With the mixer still on low, add the dry ingredients, mixing just until the dough is smooth and shiny; it will clean the sides of the bowl and form a ball. Turn the dough out onto a work surface, divide it in half, wrap each piece in plastic wrap and chill for at least 1 hour or for up to 3 days. (If the dough is solid, leave it on the counter for 30 minutes before proceeding.).
4. Position the racks to divide the oven into thirds and preheat the oven to 350°F Line two baking sheets with parchment or a silicone mat.
5. Working with 1 tablespoon of dough at a time, roll the dough between your palms to form firm, shiny balls. (If the dough breaks as you work, squeeze and knead it a bit, then reroll it between your palms.) Place the balls about 1 inch apart on the baking sheets and lightly press each one down a bit with your fingertips.
6. Bake the cookies for 10 to 12 minutes, rotating the baking sheets from top to bottom and front to back at the midway point. The cookies should be delicately firm and crackled across the top. (It’s better to under- than over bake.) Remove the sheets from the oven, let the cookies rest on the sheets for 2 minutes, then, using a wide metal spatula, gently transfer the cookies to a rack; cool to room temperature.
7. Repeat with the remaining dough, cooling the baking sheets between batches.
Title: Chocolate Cherry Turnovers
Ingredients:
- 1
- 3/4
- 1/2
Instructions:
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Unroll dough onto clean work surface; separate into 4 rectangles. Press perforations firmly to seal. Cut off corners of rectangles with paring knife to form oval shapes.
3. Place 1 tablespoon chocolate chips on one half of each oval. Top with 2 tablespoons pie filling, then sprinkle with 1 tablespoon chocolate chips. Fold half of dough over filling; press edges to seal. Crimp edges with fork, if desired.
4. Bake about 14 minutes in preheated oven or until golden brown. Cool 5 minutes on baking sheet. Melt remaining chocolate chips and drizzle over turnovers. Serve warm.