xiaoxl/recipe_data huggingface dataset:
A Meal in One


Ingredients:
lean ground beef, onion, chili powder, tomato sauce, elbow macaroni, cheddar cheese

Directions:
Boil macaroni in salted water. Drain.
Brown ground beef with onion until fully cooked.  Drain excess fat if necessary.
Add chili powder, cooking a little longer, then add tomato sauce.
Season to taste with salt and pepper, continuing to simmer.
Stir in cooked macaroni and half of the cheese, mixing well.
Remove from heat, sprinkle remaining cheese on top and cover so cheese will melt.
Lucky and Rippy's Favorite Dog Food
Category: meat-and-poultry
By LUVSNOW17

Due to the pet food recall I decided to submit this recipe for other dog owners looking for a soft pet food alternative. This has been reviewed by my vet and approved. This is a great healthy recipe for dogs and can be cut in half for smaller dogs. Combined with a kibble this recipe lasts about 4-5 days for 2 large Golden retrievers. Be sure that your vegetable mix contains no garlic or onions!

Ingredients:
3 pounds minced chicken meat
2 ½ cups frozen vegetable blend (no garlic or onions), minced
4 cups rice
6 ½ cups water

Directions:
Place chicken, vegetables, and rice into a large saucepan or Dutch oven. Stir in water until the mixture is smooth. Place over medium-high heat and bring to a boil, stirring constantly. Reduce heat to medium-low, cover, and simmer until the rice is tender and all of the liquid has been absorbed, about 25 minutes. Cool completely before serving; store covered in the refrigerator.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 12 cups

Calories: 371.8
Fat: 2 g
Saturated fat: 0.5 g
Carbohydrates: 53.9 g
Sugars: 0.1 g
Dietary fiber: 2.2 g
Protein: 31.8 g
Cholesterol: 65.9 mg
Sodium: 96.7 mg
Chocolate Cake


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

Directions:
mix pour into square  baking  dish., dont grease pan., slow oven 325 degrees., 45 minutes mine fell in center cause i banged oven door, still tasted good.
Summer Squash & White Bean Sauté


Ingredients:
extra virgin olive oil, onion, garlic cloves, zucchini, fresh oregano, dried oregano, salt, fresh ground pepper, cannellini beans, great northern beans, tomatoes, red wine vinegar, parmesan cheese

Directions:
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.
Grilled Salmon With Pesto Crust
Category: main-dish
By LAURAVC

Start with the great taste of grilled salmon then finish under the broiler to form a crust of homemade pesto. This recipe is easy to make, but tastes and looks like a gourmet meal.

Ingredients:
¼ cup pine nuts
½ cup coarsely chopped fresh basil
¼ cup grated Parmesan cheese
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste
1 pound salmon fillet

Directions:
Heat a small skillet over medium heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes. Blend basil, Parmesan cheese, toasted pine nuts, and garlic in a blender until a thick paste forms. Gradually stream olive oil into blender and continue blending until desired consistency of pesto is reached; season with salt and pepper. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides of salmon with salt and pepper. Place salmon, skin-side down, onto grill grates; close grill and cook until salmon is about 2/3 done, 8 to 15 minutes. Remove salmon from grill using a spatula and transfer to a baking sheet, skin-side down. Spread pesto evenly over the salmon. Save extra pesto for another use if there are leftovers. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil salmon until fish flakes easily with a fork and pesto is bubbling, about 5 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 354.3
Fat: 25.6 g
Saturated fat: 4.6 g
Carbohydrates: 1.8 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 28.3 g
Cholesterol: 81.4 mg
Sodium: 174.3 mg
Warm Potato Salad


Ingredients:
potatoes, shallots, garlic clove, salt, pepper, cider vinegar, Dijon mustard, fresh thyme, small capers, kalamata olives, olive oil, arugula, ricotta salata

Directions:
scrub the potatoes and peel them if you wish., slice in half lengthwise and cut cross-wise into 1/2 inch thick semi-circles., place them in a pot with salted cold water to cover and bring to a boil., reduce heat, cover and simmer 15-20 minutes, till just tender., meanwhile, in a small bowl, whisk together all of the dressing ingredients., When the potatoes are tender, drain them and place in a serving bowl., pour on the dressing and toss well., serve immediately on a bed of arugula and top ricotta salata.
Sweet Potatoes Stuffed With Shrimp and Salsa


Ingredients:
sweet potatoes, turkey kielbasa, shrimp, salsa, reduced-fat sour cream, fresh cilantro

Directions:
"Pierce potatoes with a fork, and arrange on paper towels.  Microwave on high 8 minutes; turn potatoes over after 4 minutes.  Brown 1/4 cup kielbasa in a nonstick skillet over medium-high heat.  Add shrimp; saute 2 minutes.  Remove from heat; stir in salsa.  Slit each potato lengthwise.  Push ends inward to form a pocket.  Stuff shrimp mixture into each.  Dollop each potato with 1/2 tablespoon sour cream; sprinkle each with a teaspoon of cilantro."
Sweetie Meatballs in Apricot Sauce


Ingredients:
ground beef, pork sausage, eggs, brown sugar, milk, salt, nutmeg, ground ginger, hot water, cinnamon sticks, lemon juice, sugar

Directions:
Place the apricots in a dish; pour the 2 cups hot water over them to completely cover.
Allow them to soak for at least 2 hours or overnight.
To make meatballs, preheat the oven to 375 degrees.
In a bowl mix together all the meatball ingredients.
Shape the mixture into 1 inch balls and put on an ungreased baking sheet.
Bake for 25-30 minutes, or until meatballs are browned.
Put the cooked meatballs into a baking dish and hold to the side.
While the meatballs are cooking place the apricots along with the water they have been soaking in, into a sauce pan.
Add the two cinnamon sticks and bring to a boil.
Lower the heat, cover and simmer until the apricots are soft, about 15 minutes.
Remove the cinnamon sticks.
Put the mixture (including the water the apricots are cooking in] into a blender or food processor, add the sugar and ginger and blend until smooth. (make sure you remove the center cap of the mixer since the sauce will be hot].
Pour the apricot sauce over the meatballs and bake uncovered for 20 minutes in a 350 degree oven.
Sauteed Brussels Sprouts Leaves


Ingredients:
Brussels sprout, olive oil, shallot, parsley, fresh thyme, dried thyme leaves

Directions:
Rinse and drain sprouts and cut about 1/4 inch off the stem end of each, then begin peeling leaves; when difficult to peel farther, trim off another 1/4 inch and continue removing leaves.
Repeat to peel all leaves from sprouts; discard cores.
Place a 10-12 inch frying pan over medium-high heat; when hot, add olive oil, shallots, sprout leaves, parsley and fresh or dried thyme.
Stir until sprout leaves are bright green and slightly wilted but still crunchy, about 3 minutes.
Add salt and pepper to taste.
Spinach and Mango Salad


Ingredients:
spinach
mangoes
red onion
carrots
carrots
Orange Salad Dressing (Or Any Citrus]
Carmelized Pecans

Directions:
If you are making this for an event or dinner, store the ingredients separately, combine everthing and dress just before serving.  Sprinkle nuts on top and serve.
Be creative and make a variation that works for the bounty of your area.
Green Salad With Cranberry Vinaigrette


Ingredients:
red wine vinegar, olive oil, fresh cranberries, Dijon mustard, garlic, salt, ground black pepper, water, shallot, gorgonzola

Directions:
Preheat oven to 375 degrees F (190 degrees C].
Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth
In a large bowl, toss the almonds, shallot, gorgonzola cheese, and greens with the vinegar mixture until evenly coated.
The Greatest Chicken BBQ Pizza Ever!!


Ingredients:
olive oil, barbecue sauce, chicken breasts, onion, garlic, salt, pepper, sharp cheddar cheese, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Slice chicken into strips and salt and pepper.
Dice onion and jalapeno- feel free to add more or less onion or jalapeno!
Rub pizza crust top and bottom with olive oil and pepper crust, put in oven for 7-8 minute
Cook chicken strips in pan until browned, add onion, jalapeno, and garlic in pan and 1/2 cup of KC Masterpiece Original BBQ sauce-stir together and turn off of heat.
After crust has precooked, use other 1/2 cup of BBQ sauce to coat the crust, top with chicken mixture and add all of the cheese.
Return to oven and cook until cheese is bubbly!
Light Oatmeal Scotches


Ingredients:
flour, wheat flour, baking soda, quick-cooking oats, egg, butter, unsweetened applesauce, brown sugar, Splenda sugar substitute, Splenda sugar substitute

Directions:
Heat oven to 375°F.
Grease cookie sheets, or a 9x13 cake pan.
Combine the first five ingredients in a medium sized mixing bowl and set aside.
Combine egg whites, butter, apple sauce, and sugars in large mixing bowl.
Mixing with hand held mixer or with wooden spoon til incorporated. Mix should resemble sand.
Gradually add the flour mixture to creamed mix until mixed together.
Stir in butterscotch chips.
Drop by teaspoon on sheets. Placed 2 inches apart. Bake 8-10 minutes or til edges golden brown. If baking bar version, bake 20-25 minutes, or til center is set.
Cool completely on wire rack.
My Favorite Spicy Pink and Kidney Beans


Ingredients:
kidney beans, pink beans, green pepper, onion, garlic cloves, extra virgin olive oil, water

Directions:
Saute green pepper, onion and garlic in olive oil until garlic is golden brown.
Add beans, taco seasoning, water, and Rotel and stir. Simmer about 20 minutes or until most of the liquid has been absorbed.
Serve over rice, barley, quinoa or on its own as a delicious side dish.
Salsa di Noci
Category: side-dish
By Marketchef

A local chef in Cinque Terre prepared this dish for us using the herbs we'd picked only moments before. 15 years after trying the dish for the first time, we still make it at home often.

Ingredients:
3 cups water, or as needed
1 ½ cups walnuts
2 cloves garlic, peeled
1 pinch sea salt
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
½ cup extra-virgin olive oil
¾ cup heavy cream
1 cup finely grated Pecorino Romano cheese
freshly ground black pepper to taste
sea salt to taste
1 (16 ounce) box dry fettuccine pasta
½ bunch fresh chives, finely chopped

Directions:
Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside. Combine garlic and 1 pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse. Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese, whisk until combined. Season with black pepper and sea salt to taste. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain. Toss walnut sauce with pasta. Garnish with fresh chives.

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

Calories: 1065.9
Fat: 71.7 g
Saturated fat: 17.1 g
Carbohydrates: 90.4 g
Sugars: 5.1 g
Dietary fiber: 6.8 g
Protein: 22.3 g
Cholesterol: 61.1 mg
Sodium: 189.7 mg
Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing
Category: salad
By Deb Deb

A Southeast Asian chopped salad bursting with exotic flavors. Sweet yet tart. My boyfriend was surprised when I duplicated this salad after we raved about it at a popular restaurant in San Francisco. Enjoy.

Ingredients:
12  medium shrimp
1 cup matchstick-cut Granny Smith apple
1 cup matchstick-cut jicama
½ cup matchstick-cut carrots
½ cup fresh mint leaves
½ cup extra virgin olive oil
3 tablespoons white sugar
2 tablespoons white vinegar
1 tablespoon Dijon mustard
1 teaspoon chopped garlic
1 teaspoon chopped lemongrass
2 sprigs cilantro

Directions:
Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain. Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl. Toss apple, jicama, and carrots together in a large bowl. Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals. Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve. Mix shrimp into salad before serving; garnish with cilantro.

Prep time: 30 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 4 servings

Calories: 340.3
Fat: 28.2 g
Saturated fat: 4 g
Carbohydrates: 18.7 g
Sugars: 13.9 g
Dietary fiber: 2.5 g
Protein: 3.6 g
Cholesterol: 27.3 mg
Sodium: 137.9 mg
Quick and Easy Dip
Category: appetizers-and-snacks
By Jan

This 4-layer Mexican-style dip can be made in just a few minutes and is usually eaten just as quickly. Serve with corn tortilla chips.

Ingredients:
1 (16 ounce) can refried beans
1 (8 ounce) container sour cream
1 (8 ounce) jar medium salsa
2 cups shredded Cheddar-Monterey Jack cheese blend

Directions:
Spread the refried beans on the bottom of a casserole dish. Layer the sour cream, salsa and shredded cheese into the casserole dish. Serve with corn chips.

Prep time: 5 mins
Total time: 5 mins
Yields: 12 servings

Calories: 147.3
Fat: 9.8 g
Saturated fat: 6.7 g
Carbohydrates: 8.4 g
Sugars: 0.7 g
Dietary fiber: 2.3 g
Protein: 6.9 g
Cholesterol: 28 mg
Sodium: 347 mg
Blue Cheese Burgers


Ingredients:
"blue cheese"

Directions:
Combine patties, blue cheese crumbles and marinade in a bowl., Mix the ingredients by hand until well mixed., Make two patties out of the result., Grill 7 1/2 minutes per side over a hot grill., While the burgers are grilling, toast the buns., Place cooked patties on toasted buns. Serve.
Fresh Summer Corn Salad
Category: salad
By ltlmsmfft

This fresh corn salad is a refreshingly simple side dish, perfect for a hot summer night or afternoon picnic.

Ingredients:
4 ears fresh corn, shucked
½ cup finely diced red onion
2 ½ tablespoons red wine vinegar
2 ½ tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
5 tablespoons thinly sliced fresh basil leaves

Directions:
Bring a large pot of salted water to a boil. Add corn and cook until the starchiness is just gone, about 3 minutes. Drain and immerse immediately in ice water to stop the cooking process and to set the color. Allow to cool, about 10 minutes. Remove kernels, cutting close to the cobs. Toss corn kernels with red onion, vinegar, olive oil, salt, and pepper in a large bowl. Toss in fresh basil just before serving. Taste and adjust seasonings. Serve at room temperature, or cold.

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

Calories: 109.6
Fat: 6.4 g
Saturated fat: 0.9 g
Carbohydrates: 13.3 g
Sugars: 2.5 g
Dietary fiber: 1.9 g
Protein: 2.2 g
Sodium: 169.8 mg
Roasted Eggplant Dip With Thai Flavors


Ingredients:
eggplant, palm sugar, brown sugar, soy sauce, salt, lime juice, lemon juice, fresh cilantro, green onions, cilantro leaf

Directions:
Preheat oven to 400 degrees F. Lightly grease a baking sheet. Cut the eggplant in half lengthwise, stem and all, and place on baking sheet, cut side down. Bake until soft, about 30 minutes. Cool to room temperature.
Scoop out the flesh and transfer it to a food processor fitted with the metal blade. Add the sugar soy sauce, salt, chili paste, and lime or lemon juice. Using on-off pulses, process to a thick, coarse puree, stopping to scrape down the sides as needed to grind evenly.
Transfer to a bowl and stir in the chopped cilantro and green onions. Serve at room temp, garnished with cilantro leaves.
Vegetarian Lettuce Wraps


Ingredients:
olive oil, firm tofu, frozen corn kernels, garlic cloves, chili powder, soy sauce, romaine lettuce, iceberg lettuce leaf, avocado

Directions:
Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.
Cut kernels off the cobs of corn and throw it in with the tofu. Cook for a few minutes (corn can remain crunchy.].
Add garlic, chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic.
Pile mixture into romaine hearts, then add sliced avocado. Fold up and chow down!
Popcorn Edamame


Ingredients:
edamame, olive oil, lemon juice, kosher salt

Directions:
Preheat oven to 375°F.
In a bowl, toss edamame with oil and lemon juice.
Spread on a silpat lined (foil if you have no silpat] baking sheet.  Bake for 40-45 minutes, until lightly browned and crispy.
Sprinkle with Kosther salt while hot from the oven.
Now the hard part, wait until completely cool.
Enjoy or store in an airtight container.
Lentil Soup With Lamb


Ingredients:
olive oil, ground lamb, celery, parsnips, onion, garlic, lentils, beef broth, diced tomatoes, dried thyme, dried dill weed

Directions:
Heat oil in large soup pot over medium high heat. Add lamb, celery, parsnips, onion and garlic and saute for about 15 minutes or until lamb is brown.
Add lentiles and cook one minute.
Add broth plus one soup can of water, tomatoes, thyme and dill weed. Bring to a boil. Reduce heat to medium low and simmer for 40-60 minutes or until lentiles are tender.
Enjoy!
Stained Glass Window Cookies


Ingredients:
"all-purpose flour"

Directions:
PREHEAT oven to 325°F Line baking sheets with foil.
CUT dough in half; refrigerate one half. Sprinkle about 1 tablespoon flour onto working surface. Sprinkle additional flour over remaining half. Roll out dough to 1/4-inch thickness, using additional flour as needed to prevent sticking.
CUT into desired shapes with 2 1/2-inch cookie cutters. Transfer cookies to prepared baking sheets with spatula, placing about 2 inches apart. Cut out small shapes in cookie centers. Spoon candy into each center to fill holes. Pierce hole at top of shape if cookie is going to be hung. Repeat with remaining dough.
BAKE for 8 to 11 minutes or until edges are light golden brown. Cool on baking sheets for 1 minute; slide foil with cookies to wire racks to cool completely. Store in airtight container.
Maple Glazed Turkey Roast
Category: meat-and-poultry
By Michelle Berger 

A great way to make make a flavorful turkey roast for any night of the week. It's also great when you're having just a handful of people for Thanksgiving.

Ingredients:
1 (3 pound) boneless turkey breast roast, thawed
½ cup pure maple syrup, or more as needed
1 teaspoon liquid smoke flavoring  (Optional)
1 teaspoon ground paprika
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried crushed thyme
1 pinch cayenne pepper, or to taste

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels. Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast. Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 350.7
Fat: 5.9 g
Saturated fat: 1.8 g
Carbohydrates: 32.9 g
Sugars: 15.8 g
Dietary fiber: 0.3 g
Protein: 40.1 g
Cholesterol: 120.2 mg
Sodium: 1734.3 mg
Byerly's Wild Rice Soup


Ingredients:
butter, onion, flour, chicken broth, wild rice, cooked ham, carrot, salt, half-and-half, dry sherry, parsley, chives

Directions:
Melt the butter in a soup pot.
Saute the onion until it is softened.
Blend in the flour and then gradually stir in the chicken broth.  Stir constantly until it comes to a boil, keep stirring for one more minute.
Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes.
Add half-and-half and sherry, heat until just heated through.
Garnish with chopped fresh parsley or chives.
Green Bean Bundles
Category: appetizers-and-snacks
By JESSICABAZEMORE

Steamed and then baked, these scrumptious green beans take on great flavor, because they are wrapped in bacon and bathed in a savory sauce. This recipe is best when you marinate the bundles overnight.

Ingredients:
10 slices bacon
1 pound fresh green beans
1 cube beef bouillon
4 tablespoons Worcestershire sauce
2 teaspoons soy sauce
2 tablespoons butter
2 tablespoons brown sugar
½ teaspoon garlic powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until partially cooked. Drain, cut each piece in half, and set aside. Bring a large pot of water to a boil. Place the green beans on a rack or special steamer basket over the boiling water. Cover with a lid so that the steam does not escape. Steam for a few minutes until the green beans are done. Set the green beans aside. Reserve about 2 cups of the water and dissolve the bouillon cube in it. Take a bundle of green beans (4 or 5) and wrap them with a piece of bacon. Secure with a toothpick if necessary. Place the bundles in a shallow baking dish. In a saucepan over medium heat, combine the reserved stock with the Worcestershire sauce, soy sauce, butter, brown sugar, and garlic powder. Stir until the sugar is dissolved. Pour the sauce over the bundles and bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes or until the bacon is done.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 20 bundles

Calories: 89.9
Fat: 7.5 g
Saturated fat: 2.8 g
Carbohydrates: 3.8 g
Sugars: 2 g
Dietary fiber: 0.7 g
Protein: 2.1 g
Cholesterol: 12.6 mg
Sodium: 279.3 mg
Strawberry Angel Food Trifle


Ingredients:
strawberries, fat-free cool whip, dark chocolate, white chocolate

Directions:
Cut up the angel food cake into 1-inch size pieces., In a trifle bowl, layer the bottom with half of the angel food cake pieces., Spread half of the container of Cool Whip over the angel food cake layer., Spread half of the strawberries over the Cool Whip layer., Shave dark and white chocolate over the strawberries., Repeat steps 2-5 one more time.