xiaoxl/recipe_data huggingface dataset:
Banana Chocolate Chip Cupcakes with Cream Cheese Frosting
Category: desserts
By merlfish

I was inspired by a few different banana cupcake recipes before settling on this one. The cream cheese frosting is probably my favorite part; it's just wonderfully decadent on a banana cupcake. Refrigerate cupcakes after frosting. P.S. They taste much better the next day!

Ingredients:
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
1 pinch salt
½ cup white sugar
6 tablespoons lightly packed brown sugar
¼ cup unsalted butter, softened
1  egg
2  ripe bananas, mashed
⅓ cup buttermilk
½ cup chocolate chips, or to taste  (Optional)
1 (3 ounce) package cream cheese, softened
3 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners. Whisk flour, baking soda, baking powder, and salt together in a bowl. Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter. Spoon batter into the prepared muffin tin. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes. Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth. Spread frosting over cupcakes.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr 15 mins
Yields: 1 dozen

Calories: 331.6
Fat: 12 g
Saturated fat: 7.3 g
Carbohydrates: 55.3 g
Sugars: 42 g
Dietary fiber: 1.3 g
Protein: 3.2 g
Cholesterol: 41.4 mg
Sodium: 133.8 mg
Scrumptious Steak Sammy
Category: main-dish
By debbie eckstein

This is our favourite sandwich to have for dinner on a lazy weekend. I like to serve it with sweet potato fries and a Caesar salad. Mmm . . . mmm . . . scrumptious!

Ingredients:
2 (6 ounce) New York strip steaks
salt and ground black pepper to taste
2 tablespoons olive oil
1 tablespoon butter
6 large button mushrooms, sliced
1  bell pepper, cut into matchstick-size pieces
2  sandwich buns, split
½ cup shredded mozzarella cheese
¼ cup mayonnaise

Directions:
Season steaks with salt and pepper; allow steaks to come to room temperature, about 15 minutes. Heat oil in a skillet over medium heat until very hot; lay steaks in pan and cook until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a warm plate; cover and let rest, about 10 minutes. Melt butter in same pan over medium heat; stir in mushrooms and peppers. Season with salt and pepper; cook and stir until tender, about 5 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Toast buns under the broiler until golden, about 2 minutes. Divide mozzarella cheese over bottom halves of buns; return to broiler until cheese melts, about 2 minutes. Slice steak very thinly. Pile steak slices over cheese-topped bun halves; top with mushrooms and peppers. Spread mayonnaise on top halves of buns; place over sandwich.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 2 sandwiches

Calories: 1131.9
Fat: 70.5 g
Saturated fat: 20.8 g
Carbohydrates: 74.9 g
Sugars: 7.8 g
Dietary fiber: 5.3 g
Protein: 48.5 g
Cholesterol: 130.2 mg
Sodium: 1304.7 mg
Lentil Loaf


Ingredients:
lentils, pecans, walnuts, egg, evaporated milk, soymilk, sage, onion, salt

Directions:
Sort, rinse, and cook lentils in about 3 cups water until tender. If more water is needed, add some.  (The amount will be about 3 cups after cooking]. Drain.
Preheat oven to 300°F.
Combine all ingredients and put in greased loaf pan (or 8x8-inch or 9x9-inch glass dish].
Cook for 1 hour.
Note:  This loaf will be moist.
Chicken Caprese
Category: meat-and-poultry
By Steven George Pierce

Boneless chicken breast topped with spinach, tomato, and buffalo mozzarella with a touch of balsamic serves beautifully with a side pasta tossed with pesto.

Ingredients:
3 tablespoons olive oil
2 cloves garlic, minced
2 cups spinach
3 tablespoons olive oil
4  skinless, boneless chicken breast halves
salt to taste
2  beefsteak tomatoes, sliced
2 (4 ounce) balls of buffalo mozzarella, sliced
ground black pepper
1 tablespoon balsamic vinegar, or to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Heat olive oil in a large skillet over medium heat. Stir garlic into hot oil and cook until slightly softened, about 2 minutes, stirring often. Add spinach and toss with hot oil and garlic; cover and remove from heat. Set spinach mixture aside to wilt spinach. Heat 3 more tablespoons olive oil in an oven-safe skillet. Cook chicken breasts in hot oil until browned, about 4 minutes per side. Season with salt. Layer 1/4 of the wilted spinach, tomato slices, and mozzarella slices on top of each breast. Season with ground black pepper and drizzle with balsamic vinegar. Bake in preheated oven until cheese has browned and chicken is no longer pink inside, about 15 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 496.4
Fat: 35.3 g
Saturated fat: 11.6 g
Carbohydrates: 7.6 g
Sugars: 3.5 g
Dietary fiber: 2.9 g
Protein: 36.4 g
Cholesterol: 105.4 mg
Sodium: 192.5 mg
Creamy Curry Stew #Ragu


Ingredients:
olive oil, Italian sausage, cauliflower, garbanzo beans, water, pine nuts, curry powder, sour cream, couscous

Directions:
In a skillet, brown Italian sausages in oil over med-high heat for 5-7minutes, turn to brown all sides. Add cauliflower and pine nuts sauté for 5 longer or until cauliflower and pine nuts are lightly browned, turning frequently.  Transfer sausages to small plate.
Meanwhile in a small bowl, add garbanzo beans and water, cover and microwave on high for 2 minutes. Remove skins from garbanzo beans.
In a 2 ½ quart sauce pan, combine together Ragu Chunky Garden Variety sauce with cauliflower, pine nuts, garbanzo beans and curry powder.
Cut sausages in ¼” slices, add to Ragu.  Stir, cover and simmer on low for 30 minutes. Stir occasionally.
Prepare couscous according to package directions.
5 minutes before serving, stir sour cream in Ragu and heat through.
Serve on top of couscous.
Broccoli, Leek, and Potato Soup
Category: soups-stews-and-chili
By Seeshell

There will be no kissing after this eating this soup, but with its creamy delightful taste you will not mind.

Ingredients:
4 slices bacon, diced
2 tablespoons olive oil
2 tablespoons butter
3 large leeks, chopped
1  onion, chopped
3 stalks celery, chopped
3 cups chicken stock
3  Yukon Gold potatoes, cubed
1 teaspoon herbes de Provence
½ teaspoon ground coriander
½ teaspoon fennel seed, crushed
½ teaspoon salt
1 teaspoon ground black pepper
3 cups broccoli florets
2 ½ cups whole milk
3  green onions, chopped  (Optional)

Directions:
Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. Add the butter, leeks, onion, and celery. Cook and stir until the leeks have softened, about 7 minutes. Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 296.5
Fat: 15 g
Saturated fat: 6 g
Carbohydrates: 33 g
Sugars: 9.8 g
Dietary fiber: 4.5 g
Protein: 10 g
Cholesterol: 27.3 mg
Sodium: 794.7 mg
Watermelon Tomato Salsa
Category: appetizers-and-snacks
By Lovin life in the kitchen

Terrific fruit salsa mix. Be sure to seed the tomatoes, otherwise it will be too watery. There is never anything left of this...it seems to appeal to all tastes.

Ingredients:
1 ½ cups chopped red onion
1 cup chopped cantaloupe
1 cup chopped watermelon
1  tomato, seeded and chopped
1  jalapeno pepper, seeded and chopped
¼ cup fresh lime juice
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

Directions:
Mix red onion, cantaloupe, watermelon, tomato, jalapeno pepper, lime juice, and cilantro in a large bowl; season with salt and black pepper. Refrigerate at least 4 hours before serving.

Prep time: 25 mins
Total time: 4 hrs 25 mins
Yields: 6 servings

Calories: 41.3
Fat: 0.2 g
Carbohydrates: 10 g
Sugars: 6.2 g
Dietary fiber: 1.5 g
Protein: 1.2 g
Sodium: 8.4 mg
Smoked Salmon Deviled Eggs and Tomatoes
Category: appetizers-and-snacks
By Tejay

I found this awesome spice called smoked paprika. I had a request by my sister-in-law to make some deviled eggs. I had a can of salmon in the pantry and decided to try it with another favorite deviled egg recipe. The result was a huge hit.

Ingredients:
12  eggs
10  cherry tomatoes, halved and seeded
4 ounces cream cheese, softened
1 (6 ounce) can skinless, boneless salmon, drained and flaked
2 tablespoons mayonnaise
2 tablespoons spicy brown mustard
1 ½ tablespoons sour cream
1 tablespoon lemon juice
2 tablespoons pickle relish, drained
¼ teaspoon grated lemon peel, or to taste
1 teaspoon smoked paprika
salt and pepper to taste
smoked paprika for garnish

Directions:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork. Place the tomatoes, cut sides down, onto a paper towel to drain. Mash the cream cheese with a spoon in a bowl until smooth and workable; stir in the egg yolks, salmon, mayonnaise, brown mustard, sour cream, lemon juice, pickle relish, lemon peel, and 1 teaspoon of smoked paprika until well combined. Season with salt and pepper. Spoon the salmon mixture into the egg halves and cherry tomato halves. Sprinkle with additional smoked paprika for garnish and arrange on a platter. Chill at least 1 hour before serving.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs
Yields: 20 servings

Calories: 94.5
Fat: 7 g
Saturated fat: 2.6 g
Carbohydrates: 1.6 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 6.4 g
Cholesterol: 122 mg
Sodium: 177.3 mg
Parmigiano Fettuccine Alfredo


Ingredients:
heavy cream, unsalted butter, black pepper, fettuccine, parmigiano-reggiano cheese, nutmeg

Directions:
Bring 4 1/2 quarts water to rolling boil, covered, in large stockpot or Dutch oven. Using ladle or heatproof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water; set bowls aside to warm.
While water comes to boil, bring 1 cup heavy cream and butter to simmer in 3- to 4-quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup, 12 to 15 minutes.
Off heat, stir in remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper.
Add 1 tablespoon salt and pasta to boiling water; cook pasta until just shy of al dente.
Reserve 1/4 cup pasta cooking water, then drain pasta.
Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmagiano, and nutmeg to cream mixture.
Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted, 1 to 2 minutes.
Stir in reserved pasta cooking water; sauce may look rather thin but will gradually thicken as pasta is served and eaten.
Working quickly, empty serving bowls of water; divide pasta among bowls, tossing pasta to coat well with sauce. Serve immediately.
Lacy's Strawberry Protein Smoothie


Ingredients:
banana, frozen strawberries

Directions:
"Place all ingredients in a blender and blend until smooth."
Baked Goat Cheese Caprese Salad
Category: appetizers-and-snacks
By Chef John

This is one of the most amazing and easy cheese appetizers ever. It's got that texture that people love about goat cheese. Basil and tomato have a proven track record  of being incredibly delicious with creamy cheeses, and this is no exception.

Ingredients:
2 tablespoons olive oil, divided
3 tablespoons basil chiffonade (thinly sliced fresh basil leaves), divided
1 (4 ounce) log of fresh goat cheese, halved
16  cherry tomatoes, cut in half on the diagonal
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Drizzle about 1 1/2 teaspoons olive oil into the bottom of each 6-ounce ramekin and sprinkle about 1 tablespoon basil per ramekin over the oil. Place 1 goat cheese piece over the basil in each ramekin; surround with sliced cherry tomatoes. Top with cracked black pepper and cayenne. Spread 1 1/2 teaspoon of the remaining basil on top of each portion, place ramekins on a baking sheet, and drizzle each serving with 1 1/2 teaspoons more olive oil. Bake in the preheated oven until bubbling, about 15 minutes. Serve warm.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 ramekins

Calories: 178.4
Fat: 15.5 g
Saturated fat: 6.8 g
Carbohydrates: 4.1 g
Sugars: 0.7 g
Dietary fiber: 0.9 g
Protein: 6.8 g
Cholesterol: 22.4 mg
Sodium: 152.5 mg
Tossed Salad With Peachy Vinaigrette


Ingredients:
mixed baby lettuces and spring greens, strawberry, white wine vinegar, canola oil, sugar, pepper

Directions:
Place the salad greens, strawberries and peanuts in large salad bowl.
Drain and if desired rinse peaches; reserve 2 Tbsp of the syrup.
Place 10 peach slices in bowl with greens.
In blender container, add remaining peach slices, reserved syrup, vinegar, oil, sugar and pepper.
Cover and blend on high about 15 seconds or until smooth.
Pour the peach sauce over salad ingredients; toss and serve.
Gingerbread Cake


Ingredients:
flour, cinnamon, ginger, salt, baking powder, baking soda, allspice, brown sugar, butter, margarine, boiling water, molasses, egg

Directions:
Heat oven to 350°F.
Grease (not oil] bottom only of 8 or 9 inch square pan.
In a large bowl, combine first 7 ingredients.
Add remaining ingredients; blend well.
Pour batter into prepared pan.
Bake at 350°F for 30-40 minutes or until toothpick inserted in center comes out clean.
For gingerbread muffins: use 12 paper baking cups in muffin tin instead of square pan and bake at 350 for 25 to 30 minutes.
Sirloin Steak Casserole


Ingredients:
all-purpose flour, salt, black pepper, mustard powder, mushrooms, onion, red wine, brown sugar, Worcestershire sauce, garlic powder, tomatoes

Directions:
Preheat oven to 325F degrees.
In a small dish, combine flour, salt, pepper and dry mustard; transfer to a plastic bag.
Cut steak into strips, larger than for stir fry, and place in a large bowl; pour just enough of the red wine onto meat to moisten; reserve remaining wine.
In a large skillet over medium-high heat, heat oil.
Shake steak strips in flour mixture, then brown floured meat in hot oil; place browned strips in a large casserole dish; you may need more oil to brown all your beef.
When done, pour any meat juice/red wine left in bowl steak was in onto browned meat.
Add remaining ingredients, including reserved red wine, to casserole and stir to combine.
Cover tightly and bake for 1-1/2 to 2 hours, or until steak is tender.
Cheesy Bacon and Garlic Chicken


Ingredients:
boneless skinless chicken breasts, bacon, garlic cloves, ground rosemary, black pepper, canola oil, mozzarella cheese

Directions:
Turn oven to 350 degrees.
Put boneless, skinless chicken breasts in a glass baking dish.
In a small bowl combine oil, bacon, garlic, rosemary, and pepper, stirring until well blended.
Spoon bacon mixture over chicken.
Bake at 350º for 45-55 minutes or until chicken is done.
Sprinkle with cheese 5-10 minutes before removing chicken from the oven.
Serve right away.
Chicken in Cardamom-Yogurt Sauce


Ingredients:
plain yogurt, tomato puree, cumin, canola oil, paprika, celery seed, cayenne, salt, ginger, cardamom, clove, garlic cloves, chicken thighs, cooked basmati rice

Directions:
Preheat oven to 350°F
Whisk first 13 ingredients in a 2-quart baking dish. Add chicken; stir to coat.
Bake until chicken is cooked through, about 40 minutes.
Divide rice among bowls. Top with chicken and sauce.
Lobster Quiche


Ingredients:
butter, lobster, butter, cream cheese, mayonnaise, eggs, swiss cheese

Directions:
Combine cracker crumbs and 1/4 cup melted butter., Press crumb/butter mixture onto bottom of a deep dish pie pan or baking dish., Set aside., Filling: Beat cream cheese& mayo until well incorporated., Beat in eggs, one at a time., Slowly add milk, until blended., Stir in lobster., Pour mixture into prepared pan., Sprinkle w/ cheese and S& P., Bake at 300 F for 80 minutes., Turn oven off and let set in the oven for 1 hour., Cool completely on a wire rack., Cover and chill at least 4 to 8 hours in fridge.
Carrot Muffins


Ingredients:
wheat flour, salt, eggs, sugar, vanilla, carrots, zucchini, raisins

Directions:
Preheat oven to 350°F.
Mix together dry ingredients.
Whisk together egg, sugar, oil, Coke®, and vanilla in a separate bowl. Gently fold wet and dry ingredients together.
Fold in grated veggies, raisins and nuts until just combined.
Spoon batter into a muffin tin and bake at 350°F for 20 minutes.
Garlic Stuffed Pork Loin


Ingredients:
garlic, beer

Directions:
Fire up the grill!
We have gas so I heat it up on High for about 10 min.
Then turn to low.
If useing Charcoal sear then cook over indirect heat.
I use a paring knife to cut slits into the meat on the fatty side.
Approximately 18 holes (kinda like golf huh].
Insert at least 1 slice of garlic per hole, I try to get it into the middle of the loin.
Rub loin on all sides with Creole Seasoning.
Grill approx 15 minutes, roll it over and baste with beer.
Continue grilling, approx every 15 minutes roll 1/4 turn and baste with beer.
Usually takes about 45- 60 minutes (depends on grilling heat] Check with meat thermometer,@160 degrees F remove from heat, cover and let rest for 10-15 minutes.
Mizuna, Cheese, and Sausage Sandwich Toast
Category: main-dish
By Pearl Ishizaki

Mizuna is usually used in Japanese salads. In this recipe, I tried to use it in a sandwich toast and it went well. This would be a good substitute for lettuce.

Ingredients:
2 slices ham
1 bunch mizuna, roots removed, cut into 2-inch pieces
¼  onion, sliced
4 slices bread
2 slices mozzarella cheese
2  Vienna sausages, thinly sliced
1 tablespoon butter, or as needed

Directions:
Layer ham, mizuna, and onion over 2 slices of bread. Place mozzarella cheese on top. Spread sliced sausage evenly over cheese. Cover with the other 2 slices of bread. Preheat a sandwich maker according to manufacturer's instructions. Brush plates with melted butter. Cook sandwiches in the preheated sandwich maker until crispy, about 5 minutes. Cut each sandwich in half before serving.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 2 servings

Calories: 380.1
Fat: 18.2 g
Saturated fat: 8.9 g
Carbohydrates: 34.8 g
Sugars: 6.2 g
Dietary fiber: 4 g
Protein: 20.5 g
Cholesterol: 63.1 mg
Sodium: 1109.8 mg
Baked Tomatoes With Garlic (Tomates'a La Provencale)


Ingredients:
tomatoes, garlic cloves, fresh parsley, olive oil, parsley

Directions:
Preheat oven to 425., Cut tomatoes in half crosswise amd place on foil lined baking sheet., Mix crumbs, garlic, parsley, salt and pepper., Spoon over the tomato halves., Drizzle generously with olive oil., Bake at top of oven for 8-10 minutes until lightly browned., Serve at once, garnished with parsley., Can be made ahead and baked quickly while you are carving the meat.
Prawns in a Dark Sauce


Ingredients:
onions, garlic, fresh ginger, water, water, cinnamon stick, cardamom pods, bay leaves, ground cumin, ground coriander, tomatoes, plain yogurt, ground turmeric, cayenne pepper, salt, garam masala, fresh coriander

Directions:
Blend the onions, garlic, ginger and 3 tablespoons water in an electric blender until you have a paste.
Put the oil in a wide pan and set over medium high heat.
When hot, put in the cinnamon, cardamom and bay leaves.
Stir for 3-4 seconds.
Put in the paste from the blender.
Stir and fry for about 5 minutes or until the paste turns a light brown color.
Add the ground cumin and ground coriander.
Stir fry for 30 seconds.
Put in the tomatoes.
Stir and keep frying until the paste has a nice reddish brown look to it.
Add 1 tablespoon of the yogurt.
Stir and fry for about 10- 15 secons or until it is incorporated into the sauce.
Add all the yogurt this way.
Add the turmeric and cayenne and stir for about a minute.
Put in remaining water, salt, and prawns.
Stir to mix and bring to a boil over medium high heat.
Stir and cook for about five minutes until you have a thick sauce- do not overcook.
Sprinkle with garam masala and mix.
Garnish with fresh coriander.
Yogurt Parfait
Category: breakfast-and-brunch
By Natalie

This is delicious for breakfast, snack, even for a dessert! It looks great in a glass, but can also be made in a bowl. Use your favorite fruit, or whatever is in season.

Ingredients:
2 cups vanilla yogurt
1 cup granola
8  blackberries

Directions:
In a large glass, layer 1 cup yogurt, 1/2 cup granola and 4 blackberries. Repeat layers.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 515.1
Fat: 17.8 g
Saturated fat: 4.5 g
Carbohydrates: 68.2 g
Sugars: 46.9 g
Dietary fiber: 6.5 g
Protein: 21.4 g
Cholesterol: 12.3 mg
Sodium: 177.1 mg
Baileys Chocolate Mousse


Ingredients:
eggs, sugar, Baileys Irish Cream, bittersweet chocolate

Directions:
Whisk the eggs and sugar together in a metal bowl (I use my kitchen-aid bowl]. And set it over a pan of simmering water.
Whisk the mixture until it reaches a temperature of 160 degrees (use an instant read or candy thermometer], it should take approximately 5 minutes. Whisk the entire time, being careful not to have scrambled eggs.
Remove bowl from the pan of simmering water and place on your mixer and beat with the whisk attachment at medium – high speed until it is cool to your touch(on the outside of the bowl] and very thick. This should take approximately 10 minutes.
While beating the egg and sugar mixture, melt your chocolate and cool to lukewarm.
In a separate bowl, combine the whipping cream and Baileys together and beat until stiff peaks form.
Pour the melted chocolate over the egg and sugar mixture and fold in until blended. Then fold in the whipped cream mixture. I will add a small amount of the cream mixture and blend it in (this will lighten up the mixture a bit] and then fold in the remaining until only streaks of white remain.
Place in a bowl, cover with saran wrap and chill till set, overnight.
Once set, it can be spread over a cake layer to be used as filling. Make sure you pipe a dam of your buttercream around the outer edges of the layers to prevent the mousse from being pushed out.
This is also excellent served as just a mousse dessert.
Super Simple Two-Ingredient Glaze


Ingredients:
"soy sauce"

Directions:
"Combine ingredients and pour over meat."