xiaoxl/recipe_data huggingface dataset:
Air Fryer Sriracha-Honey Shrimp
Category: appetizers-and-snacks
By Soup Loving Nicole

Sweet and spicy shrimp that is ready in just minutes.

Ingredients:
1 tablespoon Sriracha sauce
1 tablespoon honey
½ tablespoon lime juice
½ tablespoon soy sauce
½ teaspoon minced garlic
½ pound large raw tail-on shrimp
2  green onions, chopped

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Whisk Sriracha, honey, lime juice, soy sauce, and garlic together in a large bowl. Stir in shrimp until well coated. Place shrimp in the air fryer basket with tongs; cook for 3 minutes. Transfer shrimp back to the sauce and stir. Place shrimp back in the basket and cook for 3 minutes more. Garnish with chopped green onions.

Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Yields: 1 /2 pound shrimp

Calories: 132.2
Fat: 1 g
Saturated fat: 0.3 g
Carbohydrates: 11.4 g
Sugars: 9.1 g
Dietary fiber: 0.7 g
Protein: 19.1 g
Cholesterol: 172.6 mg
Sodium: 744.2 mg
Unbelievable Rolls
Category: bread
By SHERLIE

Simple dinner rolls that are easy to make. Dough is also a great base for cinnamon rolls.

Ingredients:
¾ cup milk
¾ cup water
½ cup white sugar
1 teaspoon salt
2  eggs
5 teaspoons active dry yeast
5 cups all-purpose flour
½ cup margarine, melted

Directions:
In a medium saucepan over medium heat, warm milk, water, sugar and salt.   Remove from heat, and mix in the eggs and yeast. Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes. Pour melted margarine into flour, and mix well. Add more flour if too sticky.  Knead lightly. Cover, and let rise for 20 to 30 minutes. Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes. Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 15 mins
Yields: 16 rolls

Calories: 234.8
Fat: 6.9 g
Saturated fat: 1.4 g
Carbohydrates: 37.2 g
Sugars: 7 g
Dietary fiber: 1.3 g
Protein: 5.7 g
Cholesterol: 24.2 mg
Sodium: 225.9 mg
Grilled Portabellas Benedict


Ingredients:
portabella mushrooms, onion, garlic cloves, sun-dried tomatoes, feta cheese, bacon, eggs, olive oil, salt, pepper, milk, margarine

Directions:
Whisk together 1 packet Knorr Hollandaise Sauce mix with 1 cup milk and 1/4 cup margarine. Stir frequently until the sauce starts to boil then reduce the heat to low and let simmer for 1 minute then turn off heat.
Remove the stems and gills from the portabella mushrooms then brush olive oil on both sides and season with salt and pepper.
With the grill set on low heat place the mushrooms on grill stem side down. While the mushrooms cook saute bacon in skillet until the bacon starts to get brown.
Add the onion and garlic to the bacon.
Saute the bacon and onion until the onion turns translucent at which time you add the baby spinach to the pan and flip over the mushrooms on the grill.
Place 2 tsp sun dried tomatoes and 1 oz feta cheese on top of each mushroom.
When spinach mixture is cooked thoroughly, spoon even portions of spinach mixture on top of each mushroom.
Fry eggs sunny side up and place on top of each mushroom.
Serve the portabella mushrooms covered with the hollandaise sauce.
Greek Bean Salad


Ingredients:
cannellini beans, grape tomatoes, pickling cucumbers, kalamata olive, feta cheese, salt, black pepper, garlic cloves, fresh lemon juice, olive oil, dried oregano, fresh oregano

Directions:
Dressing: In a small bowl or measuring cup, whisk together the dressing ingredients.
Salad: In a large bowl, combine the dressing with the beans and mix well. Cover and marinate at room temperature at least one hour, stirring occasionally.
Shortly before serving, mix in the tomatoes, cucumber, olives and cheese and season with salt and pepper.
Serve at room temperature.
Slow Cooker Texas Chili


Ingredients:
beef chuck, light brown sugar, onion, garlic cloves, green chilies, ground cumin, chili powder, diced tomatoes with green chilies, green onion, fresh cilantro, sour cream

Directions:
Toss the beef with 1 tablespoon each of brown sugar and salt in a large bowl.  Heat the vegetable oil in a large skillet over medium-high heat.  Cook the beef in batches until browned on all sides, 4 to 5 minutes.  Transfer to a 5 to 6 quart slow cooker.
Reduce heat to medium, add the onions to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chilies, cumin, and chili powder and cook 3 minutes.  Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes.  Transfer to the slow cooker, cover and cook on low for 7 hours.
Add the remaining 1 tablespoon of brown sugar and the hot sauce (optional] to the chili.  Serve with green onions, cilantro, and sour cream for topping.
Non-Dairy Chocolate Cake


Ingredients:
flour, sugar, baking soda, salt, vinegar, canola oil, vanilla, water

Directions:
Sift first 5 ingredients together in an ungreased 9x13-inch pan., Make 3 wells and in each hole place the next 3 ingredients., Pour 2 cups of water over top mix with a fork or wire whisk., Bake at 350° for 30-35 minutes.
Rasam


Ingredients:
red gram, mustard, curry leaves, asafoetida powder, garlic, turmeric powder, tomatoes, peppercorns, green chili, tamarind pulp, salt

Directions:
Heat oil.
Add the mustard seeds, as soon as they splutter add the red chillies (whole], curry leaves, asafoetida and garlic and saute for 2 mins.
Add the turmeric, red gram, tomatoes, peppercorns, green chilli, tamarind pulp and salt.
Mix and add 2-3 cups of water.
(if using pressure cooker add 2 cups and if cooking open add 3 cups].
Bring to a boil and simmer till dal is tender and soft.
Garnish with cilantro.
Serve hot.
Simple Garlic Roasted Chicken


Ingredients:
whole chickens, olive oil, kosher salt, garlic, fresh thyme, dried thyme

Directions:
Preheat oven to 425°F.
Rub the chicken on all sides with the olive oil.
Season chicken inside and out with the Kosher salt.
Rub the garlic all over the chicken, making sure to distribute evenly.
Sprinkle fresh or dried thyme over the chicken.
Roast until skin is brown about 30 minutes.
Reduce oven temperature to 375°F and continue to roast chicken 30 to 40 minutes more until the juices run clear and a thermometer registers 160°F when inserted in deepest part of thigh.
Remove from oven and allow chicken to sit for 10 minutes before carving.
Peanut Blossoms II
Category: desserts
By Rosemarie Magee

I make these every year for our annual cookie open house. We make about 15 to 20 different kinds of cookies and have a 4 hour open house with friends.  We then prepare cookie trays to take to shut ins and freeze the rest to enjoy all year long. My husband helps with this four day project! He's retired ... and I'm partially retired. It has been a long standing tradition that we enjoy every year!

Ingredients:
1 cup shortening
1 cup peanut butter
1 cup packed brown sugar
1 cup white sugar
2  eggs
¼ cup milk
2 teaspoons vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
½ cup white sugar for decoration
2 (9 ounce) bags milk chocolate candy kisses, unwrapped

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets. Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely;  the kiss will harden as it cools.

Prep time: 30 mins
Cook time: 12 mins
Total time: 1 hr 30 mins
Yields: 7 dozen

Calories: 115.5
Fat: 6 g
Saturated fat: 2.1 g
Carbohydrates: 14.3 g
Sugars: 6.5 g
Dietary fiber: 0.5 g
Protein: 1.9 g
Cholesterol: 5.8 mg
Sodium: 79.5 mg
Quinoa Cookies
Category: desserts
By Liz

I bake with my three-year-old at least once a week. We have tried a plethora of different cookies with different fruits and bases. This one was a hit! My three-year-old and older child both loved these, and I did too! They are super simple to make and sneak fiber, protein, and other nutrients into dessert! I used one cookie sheet for nine cookies, three rows of three fit well.

Ingredients:
⅔ cup water
⅓ cup quinoa
1 cup shredded coconut
1 cup rolled oats
1 cup all-purpose flour
¾ cup brown sugar
2  ripe bananas, mashed
½ cup applesauce
½ cup peanut butter
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
¾ cup semisweet chocolate chips

Directions:
Bring water and quinoa to a boil in a saucepan. Place a cover on the saucepan, reduce heat to medium-low, and cook at a simmer until the moisture is absorbed completely, 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix cooked quinoa, coconut, oats, flour, brown sugar, mashed bananas, applesauce, peanut butter, vanilla, salt, baking soda, and baking powder together in a large bowl. Fold chocolate chips into the quinoa mixture; drop by spoonful onto prepared baking sheets. Bake in preheated oven until browned around the edges, 20 to 25 minutes. Allow cookies to set up a few minutes before transferring to a cooling rack

Prep time: 10 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 18 cookies

Calories: 187.9
Fat: 7.6 g
Saturated fat: 3.2 g
Carbohydrates: 27.6 g
Sugars: 13.9 g
Dietary fiber: 2.7 g
Protein: 4.3 g
Sodium: 274.1 mg
Sesame Thins (crackers)


Ingredients:
sesame seeds, whole wheat flour, salt, water

Directions:
Toast the sesame seeds in a 350F oven for 10 to 15 mins, stirring occasionally, until golden brown.
In a large bowl, combine seeds, flours and salt.
Add oil, stir until the mixture comes together.
Add just enough water (a tablespoon at a time] to form a workable dough.
Divide dough into three equal portions.
Roll one portion, until it's very thin (about 1/16 inch thick].
Cut dough into desired shape (s]- use a wine glass/cookie cutter or a pizza wheel.
Transfer them to parchment-lined cookie sheets.
Bake the crackers for 25-30 mins, until they're beginning to brown around the edges.
Remove them from oven and transfer to a rack to cool.
Naked Eggplant Parmesan


Ingredients:
eggplants, olive oil, romano cheese, mozzarella cheese, basil leaves, fresh mozzarella cheese

Directions:
Slice ends from the eggplant, then slice long ways into 1/2 inch slices.  (Appx 8].
Salt both sides and lay on a tray for 1/2 hour.
Rinse slices and pat dry.
Use Olive Oil mister to mist both sides of the eggplant (or brush on with a pastry brush].
Place cooking spray in a pan and heat pan to medium high.  Cook eggplant a few at a time until golden and brown on both sides.
Spray a baking sheet with cooking spray, and lay browned eggplant in a single layer on the pan.
Evenly distribute the romano and shredded mozzarella over the pieces.
Top each piece with 1/4 cup of Marinara.
Slice the fresh mozzarella into 16 slices, and place 2 on each eggplant.
Place one large (or two small] basil leaves on top of the mozzarella.
Spray a piece of foil, and place over the tray.
Bake covered at 350 degrees for 20 minutes.
Uncover and bake another 15 - 20 minutes.
To serve, stack two eggplant slices on a plate.
Herb & Parmigiano Crusted Tilapia With Quick Tomato Sauce


Ingredients:
garlic cloves, extra virgin olive oil, diced tomatoes, granulated sugar, kosher salt, fresh ground black pepper, parmigiano-reggiano cheese, fresh herb, egg

Directions:
In a small (1- to 2-quart], heavy saucepan, cook the garlic in 2 Tbs. of the oil over medium heat until it begins to color, 1 to 2 minutes. Add the tomatoes and their juices, sugar, and a pinch each of salt and pepper. Simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. Season to taste with salt and pepper.
Meanwhile, on a large plate, toss the breadcrumbs, Parmigiano, herbs, 1/4 teaspoons salt, and 1/4 teaspoons pepper.
Season the fish with salt and pepper. Beat the egg in a wide, shallow dish. Dip each fillet in the egg and then the breadcrumb mixture, pressing it on to help it adhere.
In a 12-inch heavy-duty nonstick skillet, heat the remaining 4 Tbs. olive oil over medium-high heat. Add two of the fillets and cook until the coating is nicely browned and the flesh is opaque and cooked through, 2 to 3 minutes on each side. Use a slotted spatula to move the fish. Repeat with the remaining fillets. Serve the tilapia with a spoonful of the sauce.
Make-ahead Glazed Sprouts & Onions


Ingredients:
Brussels sprouts, red onion, butter, chicken broth, granulated sugar, white vinegar, ground pepper, salt, fresh dill

Directions:
Rinse sprouts, trim stems& remove loose outer leaves.
Cut a cross in the stem bottoms.
If larger than a walnut, cut in half.
Seal in a plastic bag& refrigerate until ready to cook- up to 2 days.
Slice onion into rings& cut rings in half.
Saute in butter over medium heat until softened, about 5 minutes.
Add broth, sugar, vinegar, pepper& salt (if using unsalted broth] and bring to a boil.
let cool, place in a covered jar& refrigerate until ready to assemble.
To assemble, combine sprouts& jar contents in a large pan set over medium-high heat.
Bring to a boil, then reduce to medium-low.
Partially cover& boil gently, stirring often, until sprouts are fork-tender, from 15- 17 minutes.
Place in a serving dish& sprinkle with dill.
Salmon With Fresh Fruit Salsa - Diabetic Friendly


Ingredients:
salmon fillet, chili powder, fresh pineapple, cantaloupe, red bell pepper, fresh cilantro, crushed red pepper flakes

Directions:
Preheat the oven to 350 degrees F. Spray a 9x9-inch baking pan with olive oil cooking spray.
Place salmon fillets in the pan in a single layer and sprinkle with chili powder.
Spray fillets lightly with cooking spray and bake, uncovered, for 35 minutes or the thickest part of fillet is translucent.
Meanwhile, mix pineapple, cantaloupe, red bell pepper, vinegar, cilantro, and red pepper flakes together in a small bowl. Set aside.
Top each fillet with 1/2 cup salsa and serve.
Quinoa With Kale, Sweet Potatoes and Pecans


Ingredients:
pecans, kale, sweet potato, celery, onion, mushrooms, scallions, quinoa, ground cumin

Directions:
Chop pecans and set aside.
Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
Peel and dice sweet potato and set aside.
Prepare celery, onion and mushrooms and set aside.
Slice scallions and set aside.
Combine quinoa and broth in a small sauce pan. Bring to a gentle boil, then lower heat and simmer gently until liquid is absorbed, about 15 minutes. Set aside.
While quinoa is cooking, steam sweet potato until done but still firm. Set aside.
While quinoa and sweet potatoes are cooking, coat large covered non-stick frying pan or Dutch oven (at least 5 quarts] with oil and add celery, onion, mushrooms and cumin. Cook until soft, stirring frequently and adding small amounts of water if needed to prevent sticking.
Add kale and a small amount of water if needed to the pan. Cover and cook until kale is wilted and soft, stirring occasionally.
Add quinoa, sweet potato, scallions and pecans. Combine and heat through.
Lemon, Herb and Fish Risotto


Ingredients:
butter, onion, garlic clove, ground turmeric, risotto rice, lemon juice, fresh parsley, chives, dill, lemons, lime

Directions:
Melt half the butter in a frying pan. Add the fish in batches, and fry over medium-high heat for 3 minutes, or until the fish is just cooked through.
Remove from the pan and set aside.
Pour the fish stock into another saucepan, bring to the boil, cover, and keep at simmering point.
To the first pan, add the remaining butter, onion and garlic, and cook over medium-heat for 3 minutes, or until the onion is tender.
Add the turmeric and stir for one minute.
Add the rice, and stir to coat.
Add 1/2 cup of the fish stock, and cook, stirring constantly, over low heat, until all the stock has been absorbed.
Continue adding 1/2 cup of stock at a time, until all the stock has been added, and the rice is translucent, tender and creamy.
Stir in the lemon juice, parsley, chives and dill.
Add the fish, and stir gently.
Serve garnished with slices of lemon or lime, and herb sprigs.
Norwegian Flatbread


Ingredients:
potatoes, potatoes, salt, water

Directions:
In a large bowl or in the food processor, blend the pureed potato, flour, and salt together.
Add the water and blend well until the dough will hold together in a cohesive ball. With a sharp knife, divide into 10 equal portions. Turn these out, one at a time, onto a floured surface and roll into circles.
Roll as thin as possible, at most 1/8 inch, so each is approximately 7 to 8 inches across. Prick all over with the tines of a fork.
Lightly oil a griddle or large skillet and heat until it is very hot. One by one, place the rolled circles onto the griddle and cook until the bottoms begin to show light browning. Then turn and cook the other side.
Keep turning until the whole cracker is dry and crisp. Do not allow the flatbread to get more than medium brown. Cool on a rack.
VARIATIONS: Substitute any pureed vegetable for potatoes. Flours other than rye can also be used. Try wheat or barley. If the dough is too sticky to roll, add a little more flour. Letting the dough rest for an  hour after mixing will also make it easier to roll.
Flatbread can also be cooked in the oven. Bake on an ungreased baking sheet at 400~F. for 8 to 12 minutes, or until crisp, turning 2 or 3 times.
The Ultimate Italian Tiramisu


Ingredients:
boiling water, espresso coffee, granulated sugar, marsala wine, mascarpone cheese, ladyfingers, cocoa powder, heavy cream, powdered sugar, vanilla extract

Directions:
In a medium bowl, combine boiling water with instant espresso coffee; stir until coffee granules are completely dissolved. Add Tia Maria and quickly stir; set aside.
In a double boiler, place egg yolks and whisk constantly until fluffy before adding sugar. Whisk continuously and when it gets thick, add half of Marsala wine; continue whisking until smoother. Add the remaining liqueur and whisk until tiny bubbles form on the surface and the mixture gets smooth and thick. Remove from heat to cool completely and transfer to a large mixing bowl.
In a very cold bowl of a stand mixer, combine cold heavy cream, sugar and vanilla. Process until stiff peaks form; set aside.
Back to egg mixture; add mascarpone and mix until well combined. Once nice and smooth, add whipped cream and fold gently (don’t deflate whipped cream] until nicely blended.
To assemble Tiramisu, dip ladyfingers in the espresso mixture for a few seconds – don’t let them sit too long otherwise they will soak up and get soggy. Place them next to each other in a 10 X 10-inch baking dish until bottom is filled. Scoop half the mascarpone mixture and using an angled spatula, smooth it out. Repeat with another layer of lady fingers followed with cheese mixture. Before spooning the mascarpone mixture, gently press on the lady fingers to even them out. Make sure to spread cheese mixture evenly.
Cover with plastic wrap or foil and transfer to the refrigerator for 8 to 48 hours. When time to serve, place a piece on a serving plate and dust with 1 teaspoons cocoa powder using a small sieve.
Icy Rhubarb (Scandinavian)


Ingredients:
water, sugar, vanilla bean, cardamom pod, white wine, lemon, juice and zest of, rhubarb, yogurt, powdered sugar, lime, juice and zest of

Directions:
Add the water, sugar, wine, vanilla bean (split in half lengthwise], cardamom zest and juice of 1 lemon in a pan. Bring to boil.
Cut the rhubarb thinly in a bowl(If the outer layers of the rhubarb are thick peel them].
Pour the boiling mixture over the rhubarb.
Put the mixture in the freezer or the fridge to just cool it off.
Then take the mixture and put in severing dishes.
In a bowl add the yogurt, powdered sugar, zest and juice of 1 lime mix well.
Sever over the rhubarb.
Enjoy the cool fun.
Devilled Almonds


Ingredients:
garlic clove, curry powder, sesame seeds, soy sauce, Worcestershire sauce, Tabasco sauce, salt

Directions:
Heat oils in heavy based frypan., Add garlic, curry powder, nuts and sesame seeds., Heat, tossing frequently till almonds are golden brown., Then place in bowl and add other ingredients., Mix well to coat almonds., When cool store in airtight container.
Somebody's Mother's 24k Martini


Ingredients:
vodka, vanilla vodka

Directions:
Fill a shaker with ice and pour in the three ingredients., Shake noticeably. Pray for guidance. Pour. Garnish with 24k gold flecks. Guzzle.
Cheese and Sage Pasta


Ingredients:
parmesan cheese, camembert cheese, fresh sage, farfalle pasta, butter

Directions:
1. Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
2. Melt the butter in a saucepan over medium heat. Add the camembert, parmesan, brie and goat cheese, and stir over low heat until the cheese melts.
3. Add single cream and sage and stir well. Cook for another 10-15 minutes on a very low heat until the sauce thickens. Season with salt and pepper.
4. Add the cheese mixture to the pasta and toss to combine. Enjoy!
Vegan Bean Taco Filling
Category: world-cuisine
By BandE

Taco filling using fried beans as its base. Great with taco shells, tortillas, or chips.

Ingredients:
1 tablespoon olive oil
1  onion, diced
2 cloves garlic, minced
1  bell pepper, chopped
2 (14.5 ounce) cans black beans, rinsed, drained, and mashed
2 tablespoons yellow cornmeal
1 ½ tablespoons cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 cup salsa

Directions:
Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 141.8
Fat: 2.5 g
Saturated fat: 0.4 g
Carbohydrates: 24 g
Sugars: 2.1 g
Dietary fiber: 8.6 g
Protein: 7.5 g
Sodium: 596.3 mg
Cafe Milano


Ingredients:
brewed coffee, milk

Directions:
Pour syrups into a preheated mug., Fill mug with hot coffee., Top with whipped cream., Garnish with slivered almonds.
Nutty S'mores


Ingredients:
graham cracker, marshmallows, peanut butter, chocolate bar

Directions:
Break graham cracker in half at perforation., Spread peanut butter on one half., Place miniature chocolate bar on peanut butter layer., Toast marshmallow over fire until desired doneness., Place toasted marshmallow on top of candy bar., Top with other graham cracker half., Grab some napkins and enjoy the gooey, nutty goodness!
Pressure Cooker Black Beans
Category: side-dish
By klmncusa

This is a great recipe for black beans that can be used alone or added to so many more recipes.

Ingredients:
7 cups water
1 pound dry black beans
1 small onion, finely chopped
1 bunch cilantro, tied together with butcher twine
1 tablespoon olive oil
1 ½ teaspoons salt
2 tablespoons balsamic vinegar

Directions:
Combine water, black beans, onion, cilantro, olive oil, and salt together in a pressure cooker; cover and seal with lid. Cook on high according to manufacturer's instructions, about 40 minutes. Allow steam to release completely. Remove lid and stir balsamic vinegar into beans.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 8 servings

Calories: 216
Fat: 2.5 g
Saturated fat: 0.4 g
Carbohydrates: 37 g
Sugars: 2.2 g
Dietary fiber: 9 g
Protein: 12.5 g
Sodium: 449.7 mg
Chocolate Cream Filling


Ingredients:
"dark chocolate"

Directions:
"Combine the chocolate and cream in a small pan, stir over low heat until chocolate has melted, remove from heat.  Whisk in egg yolks until mixture is smooth.  Slice cake in half and spread cream filling inside."