xiaoxl/recipe_data huggingface dataset:
Smoked Fish Omelet


Ingredients:
cod, butter, eggs, parmesan cheese

Directions:
Place the smoked fish in a saucepan, cover with cold water, bring slowly to the boil, then lower the heat and poach for 5 to 10 minutes (depending on thickness of fish fillet].
Carefully remove from the water, and allow to cool.
Remove the skin and bones and flake the flesh.
Toss the haddock over a medium high heat with half the butter and 3 tablespoons of the cream.
Seperate the eggs, beat the yolks and a tablespoon of the cream and season with salt and pepper. Whip the whites stiffly and fold into the yolks with the haddock and half the grated cheese.
Melt the remaining butter in a large pan and while still foaming pour in the mixture; stir once or twice over a moderate heat then leave for about 1 minute for the bottom to brown.
Sprinkle with the remaining cheese and cream slip the pan under a moderately hot griller (broiler]  or into a hot oven to set the omelet. This will only take a few minutes.
When lightly browned and puffed, serve at once.
Peach Pie Martini


Ingredients:
peach vodka, vanilla vodka, pomegranate juice

Directions:
Dip rim of chilled glass into peach preserves then into cinnamon and sugar.
Pour the Stoli peach vodka, and Grenadine into a cocktail shaker half-filled with cracked ice. Shake well, and strain into a chilled cocktail glass.
Garnish with a slice of peach, and serve. .
Homemade Salsa...


Ingredients:
diced tomatoes, onion, garlic cloves, crushed red pepper flakes, salt, fresh cilantro

Directions:
Mix all ingredients in a large bowl., Set in refrigerator overnight for flavors to blend.
Baked Chicken Cacciatore
Category: world-cuisine
By Christina

This baked chicken cacciatore was inspired by a lonely can of stewed tomatoes that were in the pantry. This is simple to make and sooooo good! I love to serve this with mashed potatoes, but it also goes great with rice or pasta. We like it just as is, but feel free to "spice it up" any way you wish.

Ingredients:
nonstick cooking spray
¼ cup all-purpose flour
½ teaspoon salt, divided
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
6 (4 ounce) skinless, bone-in chicken thighs
2 tablespoons olive oil, or more as needed
2 small onions, chopped
2 cloves garlic, minced, or more to taste
1 (8 ounce) package sliced fresh mushrooms
½ cup red wine, or more as needed
1 (14.5 ounce) can stewed tomatoes with juice
1 (8 ounce) can tomato sauce
aluminum foil

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray. Mix together flour, 1/4 teaspoon salt, pepper, and garlic powder in a shallow bowl. Dredge chicken in the flour mixture, shaking off any excess. Heat oil in a large skillet over medium-high heat. Add chicken and cook until nicely browned, 4 to 5 minutes per side. Transfer chicken to the prepared baking dish. Add onions and garlic to the skillet and saute until onion has softened and turned translucent, about 5 minutes. Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes. Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until liquid has evaporated, about 5 minutes. Stir in stewed tomatoes with juice, tomato sauce, and remaining 1/4 teaspoon salt. Simmer for 1 to 2 minutes, adding extra wine if sauce seems too thick. Pour mixture over chicken in the baking dish and cover with aluminum foil. Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 276.2
Fat: 13 g
Saturated fat: 2.9 g
Carbohydrates: 14.6 g
Sugars: 5.6 g
Dietary fiber: 2.2 g
Protein: 22.3 g
Cholesterol: 70.1 mg
Sodium: 607.9 mg
Chicken Alfredo Pizza
Category: main-dish
By lighthousekeeper

This recipe combines two of my favorites: Chicken Alfredo, and pizza!  My husband even likes this, and he isn't fond of chicken!

Ingredients:
4 tablespoons butter
¼ teaspoon salt
1 dash ground black pepper
4 tablespoons all-purpose flour
1 cup milk
¾ cup grated Romano cheese
2 tablespoons butter
1 clove garlic, minced
1 pinch dried rosemary
1 pinch salt
1 cup warm water
1 (.25 ounce) package instant yeast
2 tablespoons vegetable oil
1 tablespoon white sugar
½ teaspoon salt
¼ teaspoon dried rosemary
¼ teaspoon garlic powder
3 cups all-purpose flour
2  boneless chicken breast halves, roasted
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning
¼ teaspoon garlic powder
¼ teaspoon salt

Directions:
To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Romano cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside. To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in the garlic, rosemary, and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside. To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes. Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour. Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve. To Assemble the Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with   (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce. Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 8 servings

Calories: 411.3
Fat: 18.3 g
Saturated fat: 9 g
Carbohydrates: 43 g
Sugars: 3.3 g
Dietary fiber: 1.7 g
Protein: 17.8 g
Cholesterol: 57.6 mg
Sodium: 517.2 mg
"lime 'n the Cumin" Lamb Loins


Ingredients:
extra virgin olive oil, lime juice, cumin, lamb loin chops

Directions:
Preheat Broiler., Blend olive oil, lime juice and cumin., Brush lime and cumin mixture on both sides of each lamb chop., Place lamb chops on the top broiler rack., Broil for 5-6 minutes each side.
Balsamic-Glazed Cracked Pepper Salmon - Clean Eating


Ingredients:
olive oil, salmon fillets, sea salt, cracked black pepper, honey

Directions:
Heat oil in a large skillet over medium-high heat.
Season both sides of salmon with salt and cracked pepper.
Add salmon to skillet and cook 1 to 2 minutes per side, until golden brown and fork-tender.
Meanwhile, in a small bowl, whisk together vinegar and honey.
Add vinegar mixture to skillet, watch carefully for the sauce will thicken almost immediately.
Serve and enjoy.
Autumn Butternut Squash and Wheat Berry Salad
Category: salad
By PalouseBrand

The orange vinaigrette adds just the right pop to the glorious fall flavors of butternut squash, red wheat berries, and cranberries.

Ingredients:
3 cups water
1 ½ cups hard red winter wheat berries
2 cups butternut squash cut into 1-inch cubes
2 tablespoons extra-virgin olive oil, divided
3 tablespoons orange juice
1 tablespoon pure maple syrup
1 large orange, zested
½ cup chopped fresh parsley
¾ cup dried cranberries
¼ cup sliced almonds  (Optional)

Directions:
Bring water to a boil in a saucepan and add wheat berries. Reduce heat to low, cover, and let cook until soft, 45 to 50 minutes. Drain. Preheat the oven to 400 degrees F (200 degrees C). Toss squash with 1 tablespoon oil and place on a baking sheet. Roast in the preheated oven until tender, 20 to 30 minutes. Transfer squash to a paper towel-lined plate to soak up excess oil and let cool. Meanwhile, mix orange juice, remaining oil, maple syrup, and orange zest together in a bowl for vinaigrette. Combine cooked wheat berries, roasted squash, vinaigrette, parsley, and cranberries together in a large bowl. Let cool in the refrigerator, 10 to 20 minutes. Top salad with sliced almonds and serve.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 5 servings

Calories: 378.6
Fat: 8.9 g
Saturated fat: 1.1 g
Carbohydrates: 71.6 g
Sugars: 19.9 g
Dietary fiber: 10.6 g
Protein: 9.4 g
Sodium: 11.5 mg
Caribbean Chicken With Pineapple Salsa....


Ingredients:
boneless chicken breasts, fresh garlic cloves, shallot, fresh cilantro, olive oil, kosher salt, lime, juice of, fresh pineapple, red onions, cilantro leaf

Directions:
Make salsa first.
Combine all salsa ingredients except cilantro and refrigerate up to one day.  Add cilantro just before serving.
Puree all ingredients for chicken marinade and put in plastic Ziploc bag with chicken.  Marinade no more than 30 minutes.  Grill and serve.
Rice Cooler Drink Mexican Style - Horchata


Ingredients:
warm water, sugar, vanilla extract, ground cinnamon

Directions:
Place rice in a large bowl. Pour warm water over rice. Set aside an soak overnight.
Pour into blender jar; process until smooth. Strain mixture through a fine mesh sieve.
Return to blender, process again. Strain mixture into pitcher through a clean, dampened towel or cheese cloth. Rinse blender, return mixture to blender.
Add sugar and vanilla and process until combined. Refrigerate until chilled. Serve over crushed ice.
FOR FLAVOR VARIATIONS:
CONDENSED MILK: substitute a can of sweetened condensed milk for the sugar and blend with the rice. Serve with ground cinnamon on top.
CHOCOLATE - Add 2 ounces grated Mexican chocolate to rice. Continue as directed above.
STRAWBERRY - Prepare as directed above, adding 1 package (10 ounces] frozen strawberries with the sugar and vanilla. Continue as directed.
CINNAMON - Add 2 (4-inch] cinnamon sticks to rice. After soaking remove cinnamon sticks and discard. Continue as directed above.
Zuc-Quinoa


Ingredients:
red onion, vegetable broth, dried oregano, quinoa, zucchini, salt

Directions:
In a 2-quart saucepan, heat the vegetable oil over medium-high heat. Add the onions and cook, stirring until softened, about 2 minutes.
Add the broth and oregano; bring to a boil.
Stir in the quinoa; return to a boil.
Reduce heat and simmer, covered, for 10 minutes.
Add the zucchini and salt; cook, covered, 10 minutes longer.
Balsamic-Glazed Salmon Fillets
Category: main-dish
By ISYBEL

A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary.

Ingredients:
6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
⅓ cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh oregano

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 288.4
Fat: 15.5 g
Saturated fat: 3.1 g
Carbohydrates: 6.5 g
Sugars: 4.9 g
Protein: 28.5 g
Cholesterol: 83.8 mg
Sodium: 171.2 mg
Simple Macaroni Salad
Category: salad
By Samantha

An easy mac salad that is excellent for parties, picnics and those summer day barbeques.

Ingredients:
1 (16 ounce) package macaroni
2  red bell peppers, chopped
1  green bell pepper, chopped
½ cup chopped green onions
1 stalk celery, chopped  (Optional)
1 tablespoon olive oil
1 cup mayonnaise
1 packet dry vegetable soup mix

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water until no longer hot. Transfer noodles to a large bowl. Stir in red bell peppers, green bell peppers, green onions, celery and olive oil. Mix in mayonnaise and soup mix.  Refrigerate for a few hours before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs 30 mins
Yields: 6 to 8 servings

Calories: 435.7
Fat: 24.5 g
Saturated fat: 3.7 g
Carbohydrates: 45.8 g
Sugars: 4.3 g
Dietary fiber: 2.9 g
Protein: 8.1 g
Cholesterol: 10.4 mg
Sodium: 179.7 mg
Green Bean, Carrot and Fennel Polenta


Ingredients:
carrot, fennel bulb, green beans, onions, olive oil, black pepper, turmeric, thyme, lime juice, polenta, boiling water, salt

Directions:
Shred the carrot with a grater and chop the fennel. Cook them together in olive oil at medium heat in a large saucepan.
While vegetables cook, boil water and salt in a medium pot and add polenta when water is boiling hard. Stir until it is thick and remove pot from heat. Pour into a small greased glass baking dish and spread evenly. Set aside somewhere warm for 10 minutes (or remainder of cooking time for vegetables].
When fennel and carrot begin to get tender, add onion, green beans, and spices (except for lime juice]. Cook until tender (even lightly browned at the edges].
Add lime juice and remove from heat.
Spread vegetable mixture evenly over cornmeal and heat at 400 for 5-10 minutes, or serve both side by side. Enjoy!
Tzatziki Sauce
Category: side-dish
By DEBNJAMES

Easy dressing for gyros or Greek salad. Also makes a nice dipping sauce for Veggies.  HINT: Tastes best when chilled for at least 1 hour after preparation.

Ingredients:
2 (8 ounce) containers plain yogurt
2  cucumbers - peeled, seeded and diced
2 tablespoons olive oil
½  lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled

Directions:
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic.  Process until well-combined.  Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 74.8
Fat: 4.4 g
Saturated fat: 1.1 g
Carbohydrates: 6.4 g
Sugars: 4 g
Dietary fiber: 0.7 g
Protein: 3.4 g
Cholesterol: 3.4 mg
Sodium: 41.5 mg
Jen's Jambalaya
Category: soups-stews-and-chili
By JenC

My family loves a lot of flavor and spice in our food and jambalaya delivers. This is my version of a New Orleans jambalaya that's got a nice kick to it but not overly hot for those whose tongues can't handle it.

Ingredients:
2 tablespoons margarine or butter
¼ cup chopped onion
⅓ cup chopped celery
¼ cup chopped green pepper
1 (14.5 ounce) can diced tomatoes
1 ½ cups chicken broth
⅔ cup long grain white rice
1 teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon hot sauce
1  bay leaf
⅔ cup diced cooked chicken breast
⅔ cup cooked crumbled Italian sausage
⅔ cup peeled cooked shrimp

Directions:
Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes. Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 374.6
Fat: 16.8 g
Saturated fat: 4.7 g
Carbohydrates: 31.9 g
Sugars: 4.1 g
Dietary fiber: 1.9 g
Protein: 21.1 g
Cholesterol: 80 mg
Sodium: 1064.2 mg
Fried Mars Bars With Ice Cream


Ingredients:
all-purpose flour, salt, beer, vanilla ice cream

Directions:
Heat the oil in a deep fat fryer to 375 degrees F (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.]. If you don't have a thermometer, a cube of bread will brown in about 3 minutes.
Make the batter by adding the flour and salt to a mixing bowl and whisking in the beer.
When ready, dip the candy bars into the batter. Drop the candy bars into the hot oil, and fry for 3 to 4 minutes, or until their exteriors turn golden brown.
Serve the fried candy bars with a scoop of vanilla ice cream.
Spicy Tuna


Ingredients:
tuna, onion, tomatoes, red capsicum, red chili powder, turmeric powder, soya sauce, spring onions, coriander leaves, salt

Directions:
Drain out the oil completely from the tuna can., Wash the tuna well and keep aside., Heat oil in a pan., Add onions., Saute until golden brown., Add capsicum and tomatoes., Saute for 5 minutes., Add turmeric powder, chilli powder and ginger-garlic paste., Stir well., Stir-fry until the raw smell of ginger and garlic in the paste is gone., Add tuna, spring onions, soya sauce and salt to taste., Fry for 5 minutes or until the mixture is totally dry., Garnish with coriander leaves and serve hot with rotis.
Chicken Sourdough Cobbler


Ingredients:
olive oil flavored cooking spray, garlic powder, parmesan cheese, fresh parsley, olive oil flavored cooking spray, sweet onions, potato, mushrooms, fat-free chicken broth, black pepper, rubbed sage, kosher salt, chicken breasts

Directions:
Toss olive oil cooking spray with garlic powder, sourdough, Parmesan and parsley; set aside.
Sauté onions in olive oil cooking spray in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms and potatoes. Sauté 5 minutes.
Stir in wine and the rest of the ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.
Bake at 400° for 15 minutes or until golden brown. Watch closely that your bread topping does not burn! Allow to sit for 10-15 minutes before serving.
Onion Sambaar


Ingredients:
water, black mustard seeds, hot red chili pepper, fresh ginger, ground coriander, tamarind paste, turmeric, ground cumin, asafoetida powder, hot green chili peppers, fresh cilantro stem

Directions:
Wash dal in several changes of water until water runs clear and drain well in a sieve.
Cook dal at a bare simmer in 1 1/2 cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching.
Heat oil in a 6-quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop.
Add 1 1/2 cups water and remaining ingredients (but not dal paste].
Bring to a boil and simmer, stirring occasionally, until onions are softened, 6 to 8 minutes.
Add dal paste and remaining cup water, stirring to incorporate.
Bring rasam to a boil, stirring occasionally, and season with salt.
Cranberry Chutney


Ingredients:
apple cider vinegar, water, light brown sugar, onions, curry powder, ground ginger, ground cloves, ground coriander, ground cardamom, apple, golden raisin, walnuts, fresh cranberries

Directions:
Combine ingredients up to and including the lemon juice in a large saucepan and bring to a simmer, stirring until sugar is dissolved.
Add the apple, raisins, and 3 cups of the cranberries and simmer the mixture, uncovered, stirring occasionally, for up to 30 minutes, until thickened.
Add another 2 cups cranberries and the apricots and simmer for an additional 5-10 minutes, stirring.
Finally, add the last of the cranberries and the walnuts and simmer an additional 5-10 minutes.
Remove from heat. At this point you can either cool and chill it or put it into sterilized Mason jars and can it.
The gradual adding of the cranberries gives you a more interesting texture in that not all of them are cooked down completely.
Chocolate Toffee Candy Cookies (Saltine Candy)


Ingredients:
butter, brown sugar, vanilla extract

Directions:
Preheat oven to 400 degrees.
Cover cookie sheet with a single layer of saltines.
Boil butter, sugar, and vanilla for one minute. Pour evenly over saltines. If needed, gently spread to make even. Bake for 7 minutes.
While toffee is still hot and bubbly, pour chocolate chips evenly on top of candy. When the chocolate chips begin to melt, gently spread chocolate over toffee. Freeze for one hour. Break into pieces and enjoy!
***I have sprinkled nuts and/or drizzled white chocolate over the top of this candy to make it even better, but the basic recipe is outstanding as well. You can also change the type of chocolate that you use in the chips. White chocolate chips and milk chocolate both work, but make the candy incredibly sweet.***.
Mexican Stuffed Bell Peppers


Ingredients:
green bell peppers, onion, olive oil, diced fire-roasted tomatoes, frozen corn, sliced ripe olives, raisins, chili powder, ground sage, fat-free cheddar cheese, fat-free monterey jack cheese

Directions:
Pre-heat oven to 350°F Set large pot of water to boil.
Slice tops off peppers. Discard stems and seeds. Finely chop the tops.
Blanch peppers in boiling water for 1 to 2 minutes per side. Then rinse in cold water and set to drain.
Place onion and oil in non stick dutch oven. Cook over medium high heat, stirring occasionally till onion is tender and browned. Add chopped pepper; stir for about 1 minute more.
Remove from heat.
Add tomatoes, corn, olives, raisins, chili powder and sage; stir.
Stir in corn bread (it will crumble] and 3/4 cup cheese.
Spoon filling into peppers.
Top with remaining 1/4 cup cheese.
Place peppers in baking dish; bake 20 to 30 minutes (I always go the full 30] until heated through.
Easy All-Purpose Pizza Dough


Ingredients:
dry yeast, warm water, all-purpose flour, salt, olive oil

Directions:
Dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Add 1 cup flour and salt to yeast mixture and stir well. Stir 2 cups flour, 1 cup at a time, stirring well after each addition.
Turn the dough out onto a floured surface.  Knead until smooth and elastic (about 10 min], and add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky].  To knead, push out the mound of dough with the heels of your hands, fold it over, give it a quarter turn, ad repeat. The dough should become smooth.  If necessary, add slightly more flour.  Shape the pizza dough into a ball.
Place the dough in a large bowl coated with olive oil turning to coat top.  Cover and let rise a warm place one hour or until doubled in size. Press 2 fingers into dough, if an indentation, the dough has risen enough.
Use your hands to deflate the dough, cover and let rest 5 minutes. Either roll or shape into a 12" circle. Transfer to a pizza pan.
Add desired toppings, and bake in 450F preheated oven for 13 - 15 minutes or until toppings are golden brown.
**To Freeze: let the dough rise once, punch down, and shape into a ball.  Place in a heavy duty zip top bag coated with cooking spray, squeeze all of the air out and seal.  Store up to 1 month.
To Thaw: place the dough in refrigerator 12 hours or overnight.  Place dough on floured surface and shape.
Alternatively, you can make the dough, roll it out, wrap in foil, and freeze.  To bake, remove from freezer, top and bake according to recipe instructions, (no need to thaw].
Colonel Sanders' Lemon Sponge Pie


Ingredients:
flour, butter, milk, sugar, salt, fresh lemon juice, lemons, rind of

Directions:
Temper butter.
Cream butter and sugar thoroughly.
Add remaining ingredients except egg whites.
Fold in stiffly beaten egg whites.
Pour into unbaked pie crust and bake slowly in oven at 350 degrees for 15 minutes.
Reduce oven to 300 degrees F, until tests done - about 45 minutes.