xiaoxl/recipe_data huggingface dataset:
Baked Turkey Tetrazzini
Category: pasta-and-noodles
By Lola650

A delicious combination of leftover turkey, veggies, and noodles. I usually double the topping ingredients.

Ingredients:
3 tablespoons butter
1 (8 ounce) package white mushrooms, sliced
1  onion, chopped
2 stalks celery, thinly sliced
3 tablespoons all-purpose flour
3 ½ cups milk
½ (8 ounce) package cream cheese
1 tablespoon Worcestershire sauce
1 ½ teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
3 cups cubed leftover cooked turkey
1 cup peas
½ (8 ounce) package egg noodles, or more to taste
½ cup grated Parmesan cheese
½ cup bread crumbs
3 tablespoons melted butter

Directions:
Heat 3 tablespoons butter in a large skillet over medium heat; cook and stir mushrooms, onion, and celery until tender, 5 to 10 minutes. Sprinkle flour over mushroom mixture and stir to coat. Mix milk, cream cheese, Worcestershire sauce, salt, pepper, and nutmeg into mushroom mixture; cook, stirring occasionally, until cream cheese is melted and sauce is warmed, 5 to 10 minutes. Add turkey and peas to sauce. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and mix noodles into turkey mixture; pour into the prepared baking dish. Combine Parmesan cheese, bread crumbs, and 3 tablespoons melted butter together in a bowl until crumbly; sprinkle over noodle mixture. Bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 547.5
Fat: 27.9 g
Saturated fat: 15.9 g
Carbohydrates: 37.7 g
Sugars: 11 g
Dietary fiber: 3.1 g
Protein: 36.3 g
Cholesterol: 137.2 mg
Sodium: 1066.9 mg
Easy Taco Soup
Category: soups-stews-and-chili
By Mama Fresh

This easy taco soup is a quick meal alternative to Taco Tuesdays or a last-minute potluck invite. Serve with desired taco toppings such as shredded cheese, sour cream, lime wedges, and Fritos® corn chips. The soup freezes and reheats very well. After adding the tomato juice, cool and freeze. Continue on with the recipe once your soup has thawed and been brought to a simmer.

Ingredients:
2 pounds lean ground beef
1 large onion, minced
3 cloves garlic, minced
2 (1 ounce) packets taco seasoning mix (such as La Tiara®)
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn, drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 quart tomato juice
1 bunch cilantro, minced, or to taste
1 large lime, halved
1 pinch salt and ground black pepper to taste

Directions:
Heat a heavy-bottomed soup pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion and garlic. Cook over medium to medium-high heat, stirring often, until onions begin to soften, about 5 minutes. Add  ; cook and stir until fragrant, 1 to 2 minutes. Stir in black beans, corn, and diced tomatoes. Stir in tomato juice and scrape any browned bits of food off the bottom of the pan with a wooden spoon. Bring to a simmer; add cilantro and squeeze juice from lime halves into the pot. Simmer until flavors have melded, 15 to 20 minutes. Season with salt and pepper.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 10 servings

Calories: 293.1
Fat: 12.9 g
Saturated fat: 5 g
Carbohydrates: 24.6 g
Sugars: 5.3 g
Dietary fiber: 4.9 g
Protein: 20.4 g
Cholesterol: 54.9 mg
Sodium: 1124.7 mg
E-Z Low Fat Bisquick Mix


Ingredients:
unsifted all-purpose flour, sugar, cornstarch, baking powder, baking soda, salt

Directions:
Mix together., Cover tightly and store., Use water, buttermilk or skim milk to moisten.
Lentils With Spinach


Ingredients:
spinach, onion, garlic cloves, lentils, salt, ground cumin, pepper

Directions:
Cut onion in half lengthwise and then cut the halves into fine half rings., Heat oil over medium flame., When hot, put in onion and garlic.  Stir and saute for 2 minutes., Put in lentils and 3 cups of water.  Bring to a boil., Cover, lower heat, and simmer about 25 minutes or until lentils are just tender., Defrost spinach and add spinach, salt, and cumin to the lentils., Simmer 10 minutes.  Add pepper.  Serve.
Moroccan  Venison (Beef) Tagine W/ Dried Mango & Raisins


Ingredients:
olive oil, ground coriander, cumin, ground ginger, saffron, onion, garlic clove, cinnamon stick, golden raisin, dried mango, harissa

Directions:
Combine 2 teaspoons olive oil with coriander, cumin, and ginger in medium bowl. Add meat and toss to coat well.
Heat remaining 1 teaspoons olive oil in skillet over med. high heat. Brown meat on all sides; place in crock pot.  (I use a 2.5-3 quart crock -- if yours is a different size you may want to adjust the recipe accordingly].
Add onions and garlic to skillet and sauté 3-4 minutes, just till they start to brown.
Add veggie stock to onion mixture in skillet and bring to boil. Remove from heat and add to crock pot.
Add cinnamon stick and cook 5 hours on LOW.
After 5 hours, stir stew and add raisins, mango, and harissa.
Cook an additional 2-3 hours. Serve over couscous or rice, or with spongy bread.
Baked Spaghetti Squash Casserole


Ingredients:
spaghetti squash, Italian sausage, fresh mushrooms, green bell peppers, red bell pepper, onion, garlic cloves, mozzarella cheese, pepper, water

Directions:
Halve squash crosswise; remove seeds.
Place cut sides down in a 2 qt rectangular baking dish, add 1/4 c water, cover with ventilated plastic wrap and microwave on HIGH for 10-15 minutes or until squash separates when pierced with a fork.  Rearrange once for even baking.  DO NOT over cook squash or it will be mushy.
In a large skillet cook sausage, mushrooms, pepper, onion and garlic over med heat until sausage is no longer pink; drain fat.
Preheat oven to 350 degrees.
Scape pulp from squash (about 3 c] wipe out baking dish and coat with nonstick spray.
Spread half the squash in dish, add half the sausage mixture and half the olives.
Sprinkle with seasoning and 1/8 tsp pepper.
Top with half the sauce and half the cheese.
Top with remaining squash, sausage, olives and sauce.
Bake for 30 min, sprinkle with remaining cheese, bake for 5 more min or until cheese is melted.
Let stand 10 minutes before serving.
Cream Dill Sauce
Category: appetizers-and-snacks
By sal

This is a tangy sauce of sour cream, mayonnaise, green onions, dill weed and lemon juice.  Serve over potatoes, or as a dip for vegetables.

Ingredients:
1 cup sour cream
¾ cup mayonnaise
2 tablespoons finely chopped green onions
2 teaspoons dried dill weed
2 tablespoons lemon juice

Directions:
In a medium bowl combine sour cream, mayonnaise, green onions, dill and lemon juice.  Mix well and chill for at least 1 hour.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 211.7
Fat: 22.4 g
Saturated fat: 6.2 g
Carbohydrates: 2.5 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 1.2 g
Cholesterol: 20.5 mg
Sodium: 133.2 mg
Cucumber Dill Marinated Salad


Ingredients:
cucumbers, salt, pepper, sugar, vinegar, water, dry dill weed, onion

Directions:
Thinly slice cucumber and onion and place in a bowl with all ingredients., chill for 2 hours for best taste.
Chocolate Truffles


Ingredients:
heavy cream, granulated sugar, salted butter, Grand Marnier

Directions:
Bring cream and sugar to a scald.
Stir in butter.
Stir in chocolate.
Stir in liquor.
Refrigerate slightly, bring to room temperature, whip if desired to create a lighter truffle filling or leave as is for a chewy version.
Pipe or scoop out into a 1 inch ball.
Refrigerate for at least 1 hour, then serve.
Options: Roll finished, refrigerated chocolate truffles in melted coating chocolate, ground nuts of your choice or in cocoa powder.
Hot Black Bean and Sweet Corn Dip


Ingredients:
whole kernel corn, black beans, salsa, chili powder, garlic powder, cumin, cream cheese

Directions:
combine corn,beans,salsa,and spices.
stir in cubes of cream cheese
bake 350 degrees for 25 minutes.
(DO NOT STIR].
Serve with tortilla chips.
Cookies & Cream Cocktail


Ingredients:
milk, ice cream, Baileys Irish Cream, Kahlua, honey, strawberry

Directions:
Add milk, ice cream, Baileys and Kahlua to crushed cookies and blend until well combined.
DRIZZLE honey on the inside of two cocktail glasses. Pour cocktail into each glass and serve garnished with strawberries.
Air Fryer Avocado Fries
Category: appetizers-and-snacks
By Bren

Wonderfully crunchy on the outside and creamy on the inside. Great with  garlicky aioli.

Ingredients:
¼ cup all-purpose flour
½ teaspoon ground black pepper
¼ teaspoon salt
1  egg
1 teaspoon water
1  ripe avocado, halved, seeded, peeled and cut into 8 slices
½ cup panko bread crumbs
cooking spray

Directions:
Preheat air fryer to 400 degrees F (200 degrees C). Mix flour, pepper, and salt together in a shallow bowl. Beat together egg and water in a second shallow bowl. Place panko in a third shallow bowl. Dredge an avocado slice through the flour, shaking off excess. Dip into egg and allow excess to drop off. Finally press slice into panko so both sides are covered. Set on a plate and repeat with the remaining slices. Spray avocado slices generously with cooking spray and arrange in the bowl of the air fryer, sprayed-side down. Spray the top side of the avocado slices as well. Cook in the preheated air fryer for 4 minutes. Turn avocado slices over and cook until golden, about 3 more minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 319
Fat: 18 g
Saturated fat: 3.1 g
Carbohydrates: 39.8 g
Sugars: 0.9 g
Dietary fiber: 7.3 g
Protein: 9.3 g
Cholesterol: 81.8 mg
Sodium: 462.9 mg
Cranberry, Apple, and Sweet Potato Packet


Ingredients:
sweet potatoes, granny smith apples, golden delicious apples, dried cranberries, raisins, brown sugar, butter, margarine, ground cinnamon

Directions:
Preheat oven to 450 degrees F.  OR grill to medium-high.
Center sweet potatoes, apples and cranberries on the sheet of heavy-duty aluminum foil.  Sprinkle with brown sugar.  Combine butter and cinnamon; drizzle over brown sugar.
Bring up foil sides.  Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
Bake 25-30 minutes on a cookie sheet in oven OR grill 20-25 minutes in covered grill until sweet potatoes are tender.
Yellow Squash Rings


Ingredients:
zucchini, olive oil, garlic clove, dried oregano, scallion, salt, fresh ground black pepper

Directions:
Slice squash into rounds ¼ inch thick. Cut center from each round with a circle cutter, melon baller or paring knife (Save centers for soup or toss into a salad].
In a large skillet, heat olive oil over medium heat. Add squash rings, garlic and oregano.
Cook, tossing frequently, until squash is crisp-tender, 4-5 minutes.
Add scallion, salt and pepper. Toss 30 seconds and serve.
Grilled Lemon Pepper Chicken With Cheese Tortellini in Alfredo S


Ingredients:
boneless skinless chicken breasts, boneless skinless chicken breasts, lemon pepper, thyme, oregano, sage, alfredo sauce, French baguette, olive oil, garlic clove, chives

Directions:
Rinse chicken breasts under cold running water, pat dry and set aside.
Combine lemon pepper, thyme, oregano and sage, blend well. Rub spice mixture on chicken breasts until each is well coated. Set chicken aside.
Boil 8-10 cups of water in pot, add pasta, once water returns to boil let pasta boil until cooked al dente (6-8 minutes]. Drain pasta DO NOT rinse. Reduce heat to medium low, return pasta to pot, add alfredo sauce and heat until well warmed.
While water is heating to boil pre-heat over to 350 F, mix olive oil, garlic and chives, brush bageuette slices with mixture and place on a cooking sheet, toast in over until golden brown.
Grill chicken over medium heat until fully cooked ( 12-14 minutes] turning several times to prevent charring.
Arrange on plate and serve with salad of choice ( use 2-3 toasted garlic baguettes per plate].
Cream of Wheat Pancakes


Ingredients:
flour, buttermilk, egg, sugar, baking powder, baking soda, salt, flax seed meal

Directions:
Heat a skillet over medium heat.
In a large bowl, combine all ingredients until smooth.  Pour the batter by 1/3 cup portions into a pan coated with cooking spray and cook pancakes until golden brown.
Bacon-Wrapped Jalapeno Popper-Stuffed Chicken Breasts
Category: meat-and-poultry
By Soup Loving Nicole

Jalapeno popper dip is hidden inside chicken breasts then wrapped in bacon and baked to crispy deliciousness.

Ingredients:
4 ounces cream cheese, softened
1 cup shredded sharp Cheddar cheese
2  fresh jalapeno peppers, seeded and minced
½ teaspoon garlic powder
1 tablespoon barbecue seasoning
2 (8 ounce) boneless, skinless chicken breasts
6 strips thinly sliced bacon

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine cream cheese, Cheddar cheese, jalapenos, garlic powder, and barbecue seasoning in a bowl. Mix well until evenly combined. Cut a deep pocket into each chicken breast, being careful not to cut all the way through to the other side. Fill the pocket of each chicken breast with cream cheese mixture. Wrap each chicken breast with 3 slices of bacon. Place a baking rack on top of a baking sheet and place stuffed chicken on top of the rack. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and let rest for 5 minutes before serving.40

Prep time: 10 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 445.8
Fat: 30 g
Saturated fat: 16.2 g
Carbohydrates: 2.8 g
Sugars: 0.5 g
Dietary fiber: 0.3 g
Protein: 39.7 g
Cholesterol: 147.4 mg
Sodium: 1366.1 mg
Tomato Soup


Ingredients:
tomatoes, water, garlic clove, onion, olive oil, basil, salt, pepper

Directions:
Add olive oil to a soup pot and add onion and garlic.  Saute till transparent.
Add tomatoes and water and bring to a simmer.
Add basil and salt and pepper to taste.
Simmer at least 20 minutes.
To serve, ladle into bowls and garnish with a cream swirl and a sprig of parsley.
Pronoti's Lentil Soup


Ingredients:
red lentils, onions, garlic clove, butter, cinnamon stick, white pepper, bay leaf, mustard seeds, ground paprika, curry powder, diced tomatoes, frozen spinach, salt, fresh parsley, fresh lemon juice

Directions:
Rinse dry lentils well. Measure 900-1000 ml water into a saucepan, add lentils and simmer, covered, for about 30 minutes, or until the lentils are mushy. (They will not absorb all the water: do not drain!].
Heat butter or oil in a skillet and cook onions and garlic until softened and lightly browned. Add all spices and stir. Add canned, diced tomatoes and let the mixture simmer, covered, for 15 minutes.
Add spinach and cook until spinach is softened. Remove from heat; remove the cinnamon stick and bay leaf.
Combine cooked lentils (with liquid] and the onion-spinach mixture. Add salt to taste, chopped fresh parsley, and stir well to combine.
Serve hot, with lemon wedges, so each eater can squeeze some juice on the soup if they like!
Sausage Crescent Rolls
Category: breakfast-and-brunch
By Andy

Spicy seasoned sausage mixed with cream cheese and wrapped in crescent rolls.  For a different variation, add thin slices of pepperoni on the bottom of crescent roll before the sausage mixture and shred cheddar on top of sausage; roll pastry over.

Ingredients:
1 pound fresh, ground spicy pork sausage
1 (8 ounce) package cream cheese
2 (8 ounce) packages refrigerated crescent rolls
1  egg white, lightly beaten
1 tablespoon poppy seeds

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely. Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds. Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.

Prep time: 25 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 20 servings

Calories: 224.8
Fat: 18 g
Saturated fat: 7 g
Carbohydrates: 9.4 g
Sugars: 1.7 g
Protein: 5.4 g
Cholesterol: 27.8 mg
Sodium: 363.4 mg
Chinese Chicken Salad with Tangy Dressing


Ingredients:
chicken, green cabbage, green onions, fresh cilantro, sliced water chestnuts, dry mustard, lemon juice, soy sauce, sugar, garlic clove, fresh ginger, canola oil, sesame seeds

Directions:
To assemble salad (do this as close to serving as is possible].
Combine shredded cabbage, green onions, cilantro, water chestnuts & almonds.  If making ahead, omit the almonds until final assembly.
Add chicken to cabbage mixture along either broken/crushed Top Ramen noodles.  Mix well.
To make dressing:
Combine all ingredients and mix thoroughly (I use a screw top jar to make the dressing in].
Pour dressing over salad and toss to coat.
This is a great main dish served with some fresh fruit and croissants.
Cooking time reflects the time to roast a chicken.
German Pancakes


Ingredients:
butter, eggs, milk, flour, salt

Directions:
Place the butter into a cake pan and place the pan in a 400 degree oven until the butter is melted, but not browning.
Remove pan from the oven.
Beat the eggs, milk, flour, and salt together.  Pour the mixture into the pan and bake for 25 to 30 minutes.
Top with syrup or other toppings.
Beef and Cornbread Squares


Ingredients:
ground beef, cornstarch, chili powder, tomatoes, green chili peppers, all-purpose flour, cornmeal, baking powder, eggs, milk, cheddar cheese

Directions:
Brown ground beef, drain fat.
Stir in next 4 ingredients, then stir in undrained tomatoes and chili peppers. Cook and stir until thick and bubbly.
Combine flour, cornmeal and baking powder.
Combine eggs, corn, milk and oil. Stir into dry ingredients.
Add cheese. Stir until moistened.
Spread half of batter into a greased 9x9x2-inch pan.
Spoon mixture over that.
Top with remaining batter.
Bake at 375°F about 30 minutes or until golden brown.
Let stand 5 minutes. Cut into squares.
Coffee Concentrate


Ingredients:
coffee, cold water

Directions:
Mix the coffee and the water.  Leave it on the counter overnight. Strain in the morning, preferably through cheesecloth.
For hot coffee just add hot water to taste to 1/4 cup (or more] of the concentrate mixture (depending on how strong - or not - you like your coffee].  To make iced coffee, stir together 1/4 cup each of Coffee Concentrate and water. If desired, stir in milk and sugar. Serve over ice.
It should keep for 2-3 weeks in the fridge.
Easy Banana Bread
Category: breakfast-and-brunch
By Teri Lynn

My family lives for banana bread, and they all say this recipe is heaven!

Ingredients:
5  very ripe bananas
4  eggs
1 cup shortening
2 ½ cups white sugar
1 tablespoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease 2 - 9x5 inch loaf pans. In a medium bowl, mash bananas and stir in the eggs until well blended. Set aside. In large bowl, beat shortening and gradually add sugar.  Stir in vanilla and banana mixture. Whisk together flour, baking soda, and salt; blend into batter.  Add walnuts if desired.  Divide between the prepared pans. Bake for 1 hour 15 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 2 loaves

Calories: 257.8
Fat: 9.6 g
Saturated fat: 2.4 g
Carbohydrates: 40.5 g
Sugars: 24 g
Dietary fiber: 1.1 g
Protein: 3.2 g
Cholesterol: 31 mg
Sodium: 214.1 mg
Chocolate Revel Bars
Category: desserts
By Holly

Chewy, bar type cookies loaded with fudgy filling. A family favorite.

Ingredients:
3 cups quick cooking oats
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups packed brown sugar
2  eggs
4 teaspoons vanilla extract
1 (14 ounce) can sweetened condensed milk
1 ½ cups semisweet chocolate chips
2 tablespoons butter
½ teaspoon salt
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. In a large bowl, beat together 1 cup butter and brown sugar until fluffy.  Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside. In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla. Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture. Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 1 - 9x13 inch pan

Calories: 358.4
Fat: 16 g
Saturated fat: 8.6 g
Carbohydrates: 50.7 g
Sugars: 32.7 g
Dietary fiber: 2.2 g
Protein: 5.4 g
Cholesterol: 43.9 mg
Sodium: 292.9 mg
Apple Rose Tarts


Ingredients:
oats, coconut oil, egg, vanilla extract, honey, strawberries, red apples, cinnamon, lemon juice

Directions:
Preheat the oven to 160C/320°F.
Combine all the ingredients for the pastry in a large bowl and mix well, then set aside.
Chop and de-stem the strawberries then add to a blender, blend until smooth.
Grease 10 cupcake tins with coconut oil, then press in the pastry mixture. Push the mixture to the bottom of each tin then up the sides. The pastry should be about 1/4 cm thick.
Bake for 20 minutes.
While the pastry is baking - place the chopped apple slices into a bowl of cold water, then add the lemon juice and microwave for 3 minutes.
Leave the apples in the warm water for a few minutes (until softened], then drain and sprinkle the cinnamon on top.
Remove the pastry from the oven and leave to cool.
Once cooled - place a spoonful of strawberry puree into the bottom of each tart, then carefully place the apple slices on top. Start at the edges of the tart and work your way in to form roses.
Place back in the oven for 30 minutes.
Serve and enjoy! :].
Guilt- and Yoke-Free Curried Deviled Eggs


Ingredients:
Egg Beaters egg substitute, onion powder, low-fat mayonnaise, mild curry paste, lemon juice, paprika, cilantro

Directions:
Pour Egg Beaters or liquid egg whites into a non-stick skillet, season with onion powder and Mrs. Dash seasoning and cook over medium heat until whites are set, about 10 minutes.
Remove from pan and roughly chop in food processor.
Combine mayonnaise, curry paste and lemon juice and stir until well-blended.  Add to the chopped egg whites and process until smooth.
Spoon mixture into a sandwich-sized zip lock baggie, remove as much air as possible and seal the top. Cut a 1/2-inch sized corner from the bottom of the baggie to use as a pastry bag.  You could also make a cone out of waxed paper and snip the bottom tip of that, but this is my favorite method.
Squeeze portions of "yoke" mixture into hard-boiled egg white halves.  Garnish with paprika and chopped cilantro.
Angel Food Delight (Or Sex in a Pan)


Ingredients:
instant chocolate pudding mix, milk, sugar, Kahlua

Directions:
Cut cake into cubes and place in the bottom of a 9 x 13 pan, squeezing cake together to fit into one layer.  Drizzle the alcohol over the cake, if using.
Prepare the chocolate pudding as directed on the package using 2 cups milk.  Pour the pudding evenly over the cake.
Whip the cream with the sugar until firm peaks are formed, do not overbeat.  Spread the whipped cream evenly over the pudding.
Crush the candy bars between wax paper using a rolling pin.  Cover the whipped cream completely with the crushed chocolate bars.  Drizzle melted chocolate using a spoon over the topping in a criss cross pattern.
Refrigerate several hours or overnight before serving.