xiaoxl/recipe_data huggingface dataset:
The Best Crock Pot Barbecue Ribs


Ingredients:
country-style pork ribs, salt, onion, light brown sugar, apple butter, ketchup, lemon juice, fresh coarse ground black pepper, garlic, Worcestershire sauce

Directions:
Cut ribs apart, if necessary and trim; sprinkle 1 teaspoon salt evenly over ribs, and set aside.
In a medium to large bowl, stir together remaining 1 teaspoon salt, and remaining ingredients until blended.
Pour half of mixture into a 5-quart slow cooker. Place ribs in slow cooker and pour remaining mixture over ribs.
Cover and cook on HIGH 6 to 7 hours.
Ramen Coleslaw
Category: salad
By Mary

This is nothing like the mayonnaise based coleslaws that most people think of.

Ingredients:
2 tablespoons vegetable oil
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons sesame seeds
¼ cup sliced almonds
½ medium head cabbage, shredded
5  green onions, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing. Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown. In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 253.4
Fat: 12.5 g
Saturated fat: 1.5 g
Carbohydrates: 30.5 g
Sugars: 11.2 g
Dietary fiber: 5.1 g
Protein: 7.1 g
Sodium: 543 mg
Cactus Margarita


Ingredients:
pineapple, cream of coconut

Directions:
"Mix together on the rocks or blend well in blender."
Grilled Stuffed Chicken Breasts


Ingredients:
fresh broccoli, cheddar cheese, boneless chicken breasts

Directions:
Wash and chop broccoli into very small pieces.
Cut a "pocket" in each chicken breast by cutting lenghth wise down one side of the breast(Do NOT "butterfly" the chicken breast, it should only have a cut for the "pocket" down ONE side!].
Stuff each "pocket" with broccoli and cheese.
Use the toothpicks to wind through and sew the pocket shut with them.
Place the  on the grill and heat until chicken is thoroughly cooked (about 20 minutes.].
Remember to remove the toothpicks before serving!
Easy Chicken Curry
Category: world-cuisine
By Aurelie Stalnaker

Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.

Ingredients:
6  skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste

Directions:
Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside. Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 247.4
Fat: 11.3 g
Saturated fat: 1.8 g
Carbohydrates: 7.9 g
Sugars: 2.3 g
Dietary fiber: 2.7 g
Protein: 28.5 g
Cholesterol: 68.4 mg
Sodium: 81.8 mg
Paul Prudhomme's Chicken Diane


Ingredients:
boneless skinless chicken breasts, fresh mushrooms, unsalted butter, margarine, poultry seasoning, poultry seasoning, green onion top, fresh parsley, fresh garlic, pasta, shrimp

Directions:
Cook pasta and set aside.
Mash 1/3 of the butter or margarine and combine with seasoning and chicken.
Heat a skillet over a high fire until it's hot (about 4 minutes].
Add chicken pieces and brown them about 2 minutes on the first side and about 1 minute on the other.
Add mushrooms and cook 2 minutes.
Add green onions, parsley, garlic and stock.
Cook 2 more minutes or until the sauce is at a rolling boil.
Add remaining butter or margarine (cut into pats], stirring and shaking the pan to incorporate.
Cook for 3 minutes and add the cooked pasta.
Stir and shake the pan to mix well.
Serve immediately.
Barbeque Style Braised Short Ribs
Category: main-dish
By Valerie Brunmeier

Beef short ribs are a highly flavorful cut; this method of cooking makes the meat so tender you won't need a knife.  The thick rich sauce is delicious served with mashed potatoes and the carrots that cook with the ribs.

Ingredients:
2 tablespoons vegetable oil
5 pounds lean beef short ribs, cut into 3-inch pieces
1 teaspoon salt
½ teaspoon fresh ground black pepper
1 large onion, cut into thick slices and separated into rings
5  carrots, peeled and cut into chunks
4 cloves garlic, coarsely chopped
1 (16 ounce) can tomato sauce
1 cup barbeque sauce
1 cup beef broth

Directions:
Preheat oven to 325 degrees F (165 degrees C). Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil. Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs. Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 6 servings

Calories: 649.4
Fat: 35 g
Saturated fat: 13.6 g
Carbohydrates: 28 g
Sugars: 17.8 g
Dietary fiber: 3.5 g
Protein: 53.3 g
Cholesterol: 153.8 mg
Sodium: 1520.5 mg
Layered Mint Chocolate Fudge
Category: trusted-brands-recipes-and-tips
By Eagle brand

Chocolate fudge is layered with white or colored mint fudge in this lovely holiday candy.

Ingredients:
2 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk, divided
2 teaspoons vanilla extract
6 ounces white confectioners coating* or premium white chocolate chips
1 tablespoon peppermint extract
1 drop Green or red food coloring

Directions:
In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional). Spread on chilled chocolate layer; chill 10 minutes longer or until firm. Spread reserved chocolate mixture on mint layer.  Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 1 3/4 pounds

Calories: 146.4
Fat: 6.6 g
Saturated fat: 4 g
Carbohydrates: 14.6 g
Sugars: 13.6 g
Dietary fiber: 0.7 g
Protein: 1.3 g
Cholesterol: 5.8 mg
Sodium: 25 mg
German Beet Salad with Caraway Seeds
Category: salad
By Naschkatze

This is a traditional German beet salad with a simple apple cider vinegar dressing and caraway seeds. You can also make it with roasted beets, but in Germany the beets are usually boiled.

Ingredients:
4  beets
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon white sugar
¼ teaspoon salt, or to taste
freshly ground pepper to taste
1 teaspoon caraway seeds

Directions:
Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl. Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.

Prep time: 15 mins
Cook time: 50 mins
Total time: 3 hrs 5 mins
Yields: 4 servings

Calories: 73.1
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 9.4 g
Sugars: 6.6 g
Dietary fiber: 2.6 g
Protein: 1.5 g
Sodium: 209.9 mg
Lemon Tossed Linguine


Ingredients:
linguine, fresh lemon juice, reduced fat margarine, chives, skim milk, cornstarch, fresh dill, dried dill weed, fresh parsley, dried parsley flakes, lemon peel, white pepper, romano cheese, parmesan cheese, lemon slice, dill sprigs

Directions:
Cook linguine according to package, omit the salt.
Drain well.
Place in medium bowl; sprinkle lemon juice over.
Meanwhile, melt the margarine in small pan over medium heat.
Add chives; cook till chives are soft.
Combine milk and cornstarch in small bowl; stir into saucepan.
Cook and stir till thick.
Stir in dill, parsley, lemon peel and pepper.
Pour milk mixture over noodles.
Sprinkle with cheese; toss to coat evenly.
Garnish with lemon and dill if desired.
Serve immediately.
Twin Mountain Muffins


Ingredients:
flour, baking powder, salt, sugar, egg, milk, butter

Directions:
Preheat oven to 400* F. Grease a 12-cup muffin tin, or line with paper liners.
Sift together flour, baking powder, salt, and sugar.
In a second bowl, mix together egg(s], milk, and melted butter.
Pour egg mixture over dry ingredients and stir just enough to dampen flour (should be lumpy, not smooth].
Spoon into muffin cups, filling each about 2/3 full.
Bake at 400* F for 15 minutes or until golden (adding fruit may increase time].
Serve warm.
Crock Pot Cube Steak


Ingredients:
onion, all-purpose flour, garlic powder, onion powder, black pepper, canola oil, water

Directions:
Spray the inside of a 3-5 quart slow cooker with nonstick cooking spray.
Place the sliced onions in the slow cooker.
Combine flour, garlic powder, onion powder and pepper in a large sealing plastic bag.
Add steaks, a few at a time and shake until completely coated.
Heat the oil in a large skillet over medium heat. Add the steaks, a few at a time, and cook until lightly browned on each side.
Place the browned steaks on top of the onions in the slow cooker.
Pour 2 cups water over all. Cover and cook on low for 8 hours or until meat is tender.
In a bowl, whisk together the 3 gravy mixes with remaining 1 cup water. Add to slow cooker, cover and cook on low for 30 minutes longer.
Caffe' Macchiato Cups


Ingredients:
vanilla, instant espresso coffee powder, butter, granulated sugar, egg, flour, butter, powdered sugar, milk

Directions:
Stir together the first three ingredients until dissolved. Set aside.
Beat the butter, sugar and egg till fluffly, add the coffee mixture and slowly blend in the flour. Divide dough in half, wrap in plastic wrap and refrigerate for one hour.  Divide each portion into 24 balls and press into ungreased mini-tart pans. Bake in a pre-heated 375* oven for 8-10 minutes. Remove from oven and tamp the centers of the tarts down, allow to cool in the pans for 5-10 minutes.
In a medium bowl beat the remaining butter, powdered sugar, milk, vanilla and coffee liquor till smooth and fluffy.
Pipe or spoon the filling into the cooled shells and dust with the cocoa powder.
Freezes well.
Baked Onion Dip II
Category: appetizers-and-snacks
By DANCOX

This dip is fast, easy and delicious! Whenever there's a potluck, I'm always asked, "Are you bringing the dip?"  I can't go anywhere without it! Try experimenting with different types of cheese. Serve with assorted crackers.

Ingredients:
1 (8 ounce) package shredded Cheddar cheese
2 cups mayonnaise
2 cups chopped sweet onion
2 tablespoons grated Parmesan cheese

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish. In a medium bowl, mix Cheddar cheese, mayonnaise and sweet onion. Transfer to the baking dish and sprinkle with Parmesan cheese. Bake in the preheated oven 40 to 45 minutes, or until onions are tender and the mixture is bubbly and lightly browned.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 5 cups

Calories: 105.8
Fat: 10.7 g
Saturated fat: 2.5 g
Carbohydrates: 1.2 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 1.7 g
Cholesterol: 10.3 mg
Sodium: 101.4 mg
Tamarind Chicken With Bean Sprouts & Mushrooms


Ingredients:
tamarind paste, water, soy sauce, brown sugar, olive oil, boneless skinless chicken breast, mushrooms, onion, garlic cloves, bean sprouts, habanero pepper, cooked brown rice

Directions:
In a small bowl, combine first four ingredients.  Set aside.
Heat oil in a wok over high heat.  Add the chicken and stir-fry for 5 minutes.
Add the mushrooms, onion, and garlic; stir-fry for an additional 2-3 minutes.
Add the sauce, and stir until it just begins to simmer.  Remove from heat, then stir in bean sprouts and habanero pepper.
Serve over brown rice.
Chicken and Spinach Lasagna


Ingredients:
onion, butter, cornstarch, chicken breast halves, dried basil, garlic powder, ground nutmeg, skim milk, frozen chopped spinach, part-skim ricotta cheese, egg, parmesan cheese, mozzarella cheese

Directions:
In a medium saucepan, cook onion in butter until tender.
Stir in cornstarch, basil, garlic powder and nutmeg.
Add milk all at once.
Cook and stir until thickened and bubbly;  stir in spinach.
In medium bowl, stir in together Ricotta and egg.
Add mozzarella and half of parmesan; mix well.
Preheat oven to 350 degrees.
Arrange three of the uncooked lasagna pieces in bottom of a greased 12x7 rectangular baking dish.
Top with half of spinach mixture, half the cooked chicken and half the Ricotta mixture.
Repeat layers.
Top with remaining Parmesan cheese.
Now tent the baking dish with foil and seal well (you don't want the foil touching the top of the lasagna]. Bake for 60 minutes or until mixture is bubbly.
Let stand 10 minutes (with this method you will never need to precook lasagna noodles again] Enjoy!
Speedy Brownie Bars


Ingredients:
sugar, Splenda Sugar Blend for Baking, flour, salt, eggs, olive oil, vanilla

Directions:
Preheat the oven to 350 deg. Combine first seven ingredients in a bowl; beat until smooth. Stir in ½ bag chocolate chips and ½ bag chocolate chunks.
Pour into a greased 9x13x2 inches pan OR 8x8 inches dish. Sprinkle top of brownies with remaining chocolate chips and chunks. Bake for about 30 minutes or until desired level of doneness. Cool on wire rack.
A New England Holiday Bread With Olde World Roots


Ingredients:
brown sugar, warm water, active dry yeast, instant yeast, whole wheat flour, cinnamon, allspice, nutmeg, butter, salt, unbleached all-purpose flour, golden raisin, currants, cranberries, golden raisin, currants

Directions:
MIXING THE DOUGH:
Dissolve 1 tablespoon of the sugar in the water. Add and dissolve the yeast and dry milk.
Stir in the whole wheat flour and spices.
Cover and let this mixture work for 2 hours.
PREPARING THE FRUIT:
While the sponge bubbles away, melt the butter over very low heat.
Remove it from the heat and add the balance of the sugar and the dried fruit of your choice.
After 2 hours, blend this into the sponge.
FINISHING AND KNEADING THE DOUGH:
Add the salt and then the unbleached flour a cup at a time, mixing thoroughly until the dough begins to pull away from the sides of the bowl.
Turn out onto a floured surface and knead until it begins to feel as if it belongs together.
Let it rest while you clean and grease your bowl.
Continue kneading the relaxed dough until it feels smooth and springy.
RISING:
Form dough into a ball, place it in the greased bowl, turning it so the top is greased, cover and place it where it will be warm and cozy.
Because this is a sweet dough, we are using double the amount of yeast.
Even so, the rising period may take longer than usual, 1 1/2 to 2 hours.
SHAPING and RISING:
When you can poke your finger in the dough without it bouncing back, knock it down, turn it out onto your floured board, and knead out any stray bubbles.
You can divide this dough in two pieces and bake it in two bread pans or bake it as two round free-form loaves.
For a grander offering, bake it as one large round loaf. Place the shaped dough in lightly greased bread pans or on a baking sheet.
Let the dough rise until almost doubled again.
BAKING:
Fifteen minutes before you bake the bread, preheat your oven.
Two loaves: Preheat to 350°F and bake for 35 to 40 minutes.
One large loaf: Preheat your oven to 400°F Bake for 1 hour, lowering the temperature 25°F after the first 15 minutes and every 15 minutes thereafter (your final baking temperature should be 325°F].
Baked Beans Sweet and Spicy With Pineapple


Ingredients:
bacon, onion, bell pepper, chipotle chile in adobo, chunk pineapple, brown sugar, molasses, dried parsley, ground mustard

Directions:
Place all ingredients in a large casserole pan., Mix and bake in a preheated 350°F oven for 1-1/2 to 2 hours.
Chicken Breast With Roasted Red Peppers, Mozzarella and Pesto


Ingredients:
water, fresh thyme, fresh rosemary, boneless skinless chicken breast, extra virgin olive oil, fresh basil, pesto sauce, fresh mozzarella cheese

Directions:
Fill a large pot about two-thirds full of water.  Bring to a gentle simmer and add thyme, rosemary, salt and pepper.  Place the chicken in the poaching liquid and simmer until cooked through.  Let the chicken cool in the liquid, then remove and slice about 1/4-inch thick.  Brush chicken slices with olive oil and top with basil leaves.
Place 4 slices of bread on a cutting board.  Layer the chicken slices evenly over each; spread with 1 tablespoon pesto.  On the remaining 4 pieces of bread, place the roasted red pepper strips and sliced mozzarella.  Toast all 8 slices of bread in a toaster oven until the cheese is melted and starting to bubble.  Remove and top chicken and pesto bread slices with the bread holding the pepper strips and mozzarella.
Brine-Cured Pork


Ingredients:
salt, sugar, bay leaves, peppercorns, clove, allspice berries, garlic cloves, dried thyme, boneless pork loin, parsley, garlic

Directions:
Put 2 1/2 gallons cold water in a large, nonreactive container that will hold the meat and brine. Stir in the salt and sugar. Slightly crush and add the bay leaves, peppercorns, clove, allspice, and chili peppers. Add the garlic and thyme. Add the pork and put a plate on top to keep the meat submerged. Refrigerate for 5 days or more.
Remove the pork from the brine and pat dry. Roast pork loin for about 1 hour, grill over a medium fire, or slice into very thin chops and brown them in a cast-iron pan. They will cook very quickly, about 1 minute per side. Finish with a good fistful of chopped parsley and garlic if you wish. A brined shoulder is good boiled or braised, and is delicious to add to cooked beans.
Addictive Pierogi Casserole


Ingredients:
butter, mashed potatoes, American cheese, cheddar cheese, mozzarella cheese, garlic cloves

Directions:
Cook noodles, drain.
Preheat oven to 350.
Melt butter and saute the onions and garlic until tender. Season with salt and pepper to taste.
Place half of the cooked noodles in the greased bottom of a casserole dish.
Layer with ½ of the cheese, all potatoes, the remaining noodles and top with remaining cheese.
Poke holes through the top layer of cheese; pour butter mixture over top, making sure it seeps through the holes.
Bake at 350 for 10 minutes.
Jammy Cream Cheese Sandwich


Ingredients:
"cream cheese"

Directions:
"Spread cream cheese on one slice of bread and spread jam on the other, throw together and eat!"
Schweizersteg Med Surfløde- Danish Sour-Cream Swiss Steak


Ingredients:
salt, pepper, flour, butter, onions, tomato puree, water, water, sour cream

Directions:
Mix salt and pepper with the flour and pound it into the steak.
Brown the steak in the butter.
Add onion, tomato pureé and some water and bouillon.
Cover and simmer 1 hour over low heat, or bake 1 hour at 250 degrees fahrenheit in a preheated oven.
Add sour cream and mix well.
Simmer ½ hour longer.
Chuck and Heather's Panang Curry
Category: world-cuisine
By Chuck Mac

This is a good slow heat curry that will make you sweat! For less or no heat, cut or omit the chile paste. Serve with rice.

Ingredients:
1 pound beef flank steak
2 cups coconut milk, divided
3 tablespoons green curry paste
4 teaspoons Vietnamese hot chile paste (such as sambal oelek)
1 tablespoon chopped fresh basil
½ teaspoon white sugar
2 cups cooked rice

Directions:
Slice beef against grain into 1/4-inch slices. Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether. Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 main dish-size servings

Calories: 477.3
Fat: 38.9 g
Saturated fat: 25.3 g
Carbohydrates: 30.8 g
Sugars: 1.5 g
Dietary fiber: 1.6 g
Protein: 21.8 g
Cholesterol: 35.6 mg
Sodium: 309.5 mg
Cheesy Quiche Crust
Category: breakfast-and-brunch
By Joanna

I love this recipe, the cheese adds to the usually bland flavor of the the quiche crust to make it rich and tasty.

Ingredients:
¾ cup all-purpose flour
6 tablespoons cold butter, cut into small pieces
¼ cup shredded Cheddar cheese
5 teaspoons cold water

Directions:
Place flour in a large bowl. Sprinkle in the chopped butter; rub butter into the flour until it resembles bread crumbs. Stir in the grated cheese. Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes. Preheat an oven to 375 degrees F (190 degrees C). Roll out dough, and place in a 9 inch pie/quiche pan. Use a fork to prick holes over the bottom of the pastry. Bake crust in preheated oven for 10 minutes before filling with quiche custard of your choice.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 177.7
Fat: 13.2 g
Saturated fat: 8.3 g
Carbohydrates: 12 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 2.9 g
Cholesterol: 35.5 mg
Sodium: 111.3 mg
Hazelnut Layer Cheesecake


Ingredients:
eggs, sugar, flour, butter, cream cheese, sugar, gelatin, gelatin powder, chocolate, hazelnuts

Directions:
Make sponge base first.
Line and grease a 9inch cake pan. Preheat oven to 180degrees celsius.
Whisk egg yolks and sugar till pale and quite fluffy.
In another bowl, whisk egg whites till foamy. Gradually whisk in sugar till stiff peaks form.
Fold white mix into yellow mix. Sieve in flour and fold it in  BY HAND, and not with the mixer.
Finally fold in the oil or melted butter till well incorporated. Pour into pan and bake for 25-30 mins, till cooked.
Immediately remove from cake tin and cool. Slice into 2 layers.Then using either the ring of an 8inch springform tin, or an 8 inch cake ring, cut out circles from each sponge (this is so that both are of exact equal size, thats why we make the cake slightly bigger].
For Cheesecake:
If using gelatin leaves, soften in cold water. Then dissolve it in 40ml of hot water.
If using gelatin POWDER, sprinkle onto 40ml water and leave for 5mins. Melt in the microwave and cool for a while.
Whip whipping cream and set aside.
Cream cream cheese and sugar till smooth and fluffy. Add in gelatin mix and mix well. Then fold in whipped cream.
Fold in shredded chocolate and the diced hazelnuts.
Assembly:
Lay one cake layer in the 8inch cake ring. Top with 1/2 of the cheese mix. Top with the second sponge layer and then top with the rest of the cheese mix.
Refrigerate till set.