xiaoxl/recipe_data huggingface dataset:
Dana's Taco Salad
Category: salad
By Dana Lawson

This is my health-oriented twist to my Aunt Linda's recipe. Lentils add fiber and protein without fat and without compromising the taste! For additional texture, sprinkle in some crushed corn chips.

Ingredients:
½ cup dry lentils
1 cup water
½ pound ground turkey
1 cup water
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce, chopped
1  avocado - peeled, pitted and diced
1  tomato, diced
1 (15 ounce) can pitted black olives, chopped
1 (15 ounce) can kidney beans, drained and rinsed
⅓ cup Catalina salad dressing

Directions:
Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender. Cook the turkey in a skillet over medium heat until no longer pink, 8 to 12 minutes. Stir the cooked lentils, 1 cup of water, and the   mix into the turkey. Bring mixture to a boil; reduce heat to low and simmer until liquid is nearly gone, about 5 minutes. Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 584.2
Fat: 31.1 g
Saturated fat: 4.7 g
Carbohydrates: 55.6 g
Sugars: 10.9 g
Dietary fiber: 19.8 g
Protein: 25.7 g
Cholesterol: 41.9 mg
Sodium: 2057.3 mg
Eggplant (Aubergine)  With Tahini Yogurt Dressing


Ingredients:
eggplants, garlic clove, salt, lemon juice, tahini, yogurt, water

Directions:
Peel eggplant.
Slice eggplant into circles.
Salt eggplant to help eggplant not absorb so much oil.
Let frying oil get hot and fry until eggplant gets golden brown.
Let eggplant drain.
In a mortar and pestle or mini food processor, add salt, garlic and jalepeno pepper and chop until a fine paste.
Then add to lemon juice.
Then add tahini.
Stir very well until smooth which will take several minutes.
Then add yogurt and water and stir until all is blended.
Arrange eggplant on a plate and drizzle dressing over the eggplant.
Enjoy.
Rachel's Fried Ravioli


Ingredients:
olive oil, milk, whole wheat flour, pepper, kosher salt, basil, panko breadcrumbs

Directions:
Coat the raviolis in batter, drip off the excess, then coat in the breading.
Fry in the olive oil (I only needed a little bit to do a whole batch], about 2-3 minutes on each side, blot on paper towels.
Shake some parmesan cheese or queso cotija on them.
Serve with salsa and/or marinara sauce for dipping.
NOTE: When frying, the raviolis may show thermal expansion if there's more air than cheese in there if you used storebought. This is totally normal; just fry it as usual though it may be harder to shallow fry in a pan like how I do. But don't pop it because the cheese will get everywhere and make a total mess.
Easy Chicken Enchiladas


Ingredients:
onion, no-salt-added diced tomatoes, flour tortillas

Directions:
HEAT oven to 350°F
COOK and stir onions in hot oil in large skillet on medium heat 4 to 5 minute or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.
SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover.
BAKE 15 to 20 minute or until heated through.
Special Extra: Sprinkle with chopped tomatoes and sliced green onions before serving.
Nutrition Information Per Serving: 560 calories, 24g total fat, 10g saturated fat, 135mg cholesterol, 1090mg sodium, 40g carbohydrate, 4g dietary fiber, 7g sugars, 45g protein, 25%DV vitamin A, 15%DV vitamin C, 30%DV calcium, 20%DV iron.
Caramel Twix Cookies


Ingredients:
character(0]

Directions:
Melt caramels in a double boiler, or in microwave following package directions., Spread half of crackers with caramel, topping with remaining crackers as you go., Melt chocolate as directed., Coat sandwiches in chocolate. Cool on wax paper.
Apple Pie Moonshine


Ingredients:
apple cider, brown sugar, sugar, cinnamon sticks, vodka

Directions:
Pour apple juice and apple cider into a large pot and heat on medium-high.  Stir in both sugars and simmer the mixture for 20 minutes, stirring occasionally.  In the last 5 minutes add the cinnamon sticks.  After 20 minutes, remove from heat and allow to cool.
When liquid is completely cooled add Everclear and the whipped cream vodka.  Remove cinnamon sticks before refrigerating the drink.  Place mixture in large pitcher or beverage container in the refrigerator.
Cherry Bomb Fireworks


Ingredients:
vodka, white rum, maraschino cherry

Directions:
Pour all ingredients, except cherry, over ice cubes in a tall 12-oz. glass., Stir slightly., Garnish with cherry., Enjoy!
Cream Cheese Mashed Potatoes


Ingredients:
baking potatoes, cream cheese, sour cream, butter, margarine, milk

Directions:
Peel and cook potatoes.
Mash potatoes with next 5 ingredients.
Spoon into 13x9 lightly greased baking dish.
Bake covered at 325 for 50 minutes.
(You can make ahead and refrigerate.  Let dish come to room temperature for 30 minutes and then bake as directed.].
Simple Chicken Gravy
Category: side-dish
By John

I cook by instinct, and this gravy is good. After roasting your chicken, remove it to a platter and follow these directions.

Ingredients:
½ cup all-purpose flour
1 cup water, or as needed
1 (3 pound) roasted chicken (drippings from chicken)

Directions:
Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster. Whisk water into the flour until it is thick, but not pasty. Whisk the flour/water mixture into the drippings, and put the roaster on the stove over medium heat. Stir constantly until mixture is thickened and bubbly. Add salt and pepper to taste.

Yields: 6 servings

Calories: 343.1
Fat: 17.5 g
Saturated fat: 4.9 g
Carbohydrates: 7.9 g
Dietary fiber: 0.3 g
Protein: 35.9 g
Cholesterol: 112.4 mg
Sodium: 104.9 mg
Strawberry Coconut Milk Smoothie


Ingredients:
frozen whole strawberries, vanilla extract

Directions:
PLACE coconut milk in blender container. Add remaining ingredients; cover.
BLEND on high speed until smooth. Serve immediately.
Zwieback


Ingredients:
milk, butter, dry yeast, water, salt, sugar, flour

Directions:
Dissolve yeast in lukewarm water and sugar; let rise.
Scald milk and allow to cool.
In a large bowl, combine milk, butter, yeast and salt.
Beat in enough flour to make a stiff batter.
Add more flour to make a smooth soft dough.
Knead well.
Cover and let rise until dough doubles in bulk.
Form buns the size of a large walnut.
Place a smaller bun on top of a larger one, and press down firmly with one finger so that the two stick together.
Place on a greased pan.
Let rise until doubled in bulk.
Bake in 350 F oven for about 15-20 minutes.
Ginger Lemonade
Category: drinks
By Jennifer Madigan

What a great twist on lemonade. Freeze some of this into ice cubes to use in the drinks, so it won't be diluted!

Ingredients:
3 cups white sugar
4 quarts water
14 slices fresh ginger root
4 cups fresh lemon juice
2  lemons, sliced

Directions:
In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat. Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled. Serve over ice, and garnish with lemon slices.

Prep time: 5 mins
Cook time: 5 mins
Total time: 1 hr 25 mins
Yields: 20 servings

Calories: 131.6
Carbohydrates: 35.6 g
Sugars: 31.2 g
Dietary fiber: 0.7 g
Protein: 0.3 g
Sodium: 6.7 mg
Sweetly Stewed Rhubarb
Category: side-dish
By Bethany Webber

Reward your tastebuds and use up your rhubarb with this delicious, unique dessert. Serve alone or with ice cream and/or whipped cream.

Ingredients:
10 cups diced rhubarb
3 cups white sugar
1 teaspoon ground cinnamon

Directions:
Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally. Remove from the heat and stir in the sugar and cinnamon until sugar has dissolved. Serve hot or cold.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 24 servings

Calories: 107.7
Fat: 0.1 g
Carbohydrates: 27.4 g
Sugars: 25.5 g
Dietary fiber: 1 g
Protein: 0.5 g
Sodium: 2 mg
Creamy Chicken Tortellini Soup
Category: soups-stews-and-chili
By Christina Egan

Yum on a cold day. Quick for you busy moms! Serve with garlic breadsticks.

Ingredients:
½ pound chicken breast, cut into bite-sized pieces
1 (14.5 ounce) can chicken broth
1 (9 ounce) package refrigerated cheese tortellini
2 (10.5 ounce) cans cream of chicken soup
2 cups half-and-half
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ teaspoon thyme
¼ teaspoon ground black pepper

Directions:
Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain. Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 528.8
Fat: 29 g
Saturated fat: 13.7 g
Carbohydrates: 39.9 g
Sugars: 3.3 g
Dietary fiber: 4 g
Protein: 28.4 g
Cholesterol: 113.5 mg
Sodium: 1644.6 mg
Butternut Curry Soup


Ingredients:
water, onion, chickpeas, corn, carrots, parsnip, scallion, cabbage, red wine, garlic paste, garlic, cumin powder, coriander powder, ground sage, salt, black pepper

Directions:
In a large soup pot, bring the water to a boil.
Add the butternut squash, onion, parsnip, 3/4 of the chopped carrots, 1/2 of the chopped scallions, garlic/paste, cooking wine, cumin, corianger, sage, and black pepper.
Stir, return to a boil, and then simmer covered on medium heat for 30 minutes.
While saving the liquid, remove most of the vegetables from the pot, and puree in a blender; then return the vegetable puree and liquid to the pot.
Add the chickpeas, cabbage, corn, and the remaining carrots and scallions.
Adjust seasonings to taste (I like it with extra cumin powder!] and serve.
This goes well with crusty bread and a spinach salad.
Enjoy!
Suggested accompaniments: crusty bread and a spinach salad.
Quick Coconut Orange Balls


Ingredients:
margarine, powdered sugar, sweetened flaked coconut

Directions:
Mix everything except the coconut. Roll into bite-sized balls and roll in coconut.
Refrigerate until firm, or overnight.
Brekky Beans (21 Day Wonder Diet: Day 18)


Ingredients:
garlic clove, diced tomatoes, tomato paste, coarse grain mustard, white beans, flat leaf parsley

Directions:
Cook onion, garlic, and bacon in heated medium saucepan until onion softens.  Add undrained tomatoes, paste, and mustard;cook, stirring, until hot.  Add beans.  Cook, stirring, until hot.  Stir in parsley.
Serve bean mixture with toast.
Caraway Rye Crackers


Ingredients:
all-purpose flour, caraway seeds, sugar, baking soda, water

Directions:
Preheat oven 350 degrees F.
Mix all the dry ingredients.
Add the oil and stir with fork until moistened. Sprinkle the water, a little at a time, stirring until the mixture forms a ball.
(For the next step I used a silicon sheet, folded in half].
Divide the dough in half and place one half between 2 large sheets waxed paper.
Roll the dough until 1/16 inch thick.
Remove the top sheet of paper and cut dough into 1- 1/2 inch shapes or rectangles.
Repeat with remaining dough.
Put the crackers on ungreased baking sheets and prick each cracker 2 or 3 times with a fork. Bake for 10 to 15 minutes, or until crisp and golden brown.
Cool and serve with whatever takes your fancy!
Pizza Bread


Ingredients:
warm water, salt, sugar, garlic, flour, sausage, black olives, mozzarella cheese, onion powder, oregano, basil, mushroom

Directions:
Mix yeast with water until dissolved.  Add sugar, oil, salt, chopped garlic and 1 Cup flour stirring until smooth.  Add enough flour until easy to handle and knead on floured surface until smooth and elastic, adding flour as necessary.  Allow to rise until doubled.
Punch down dough and shape into 13"x18" rectangle.  Layer on remaining ingredients as you would like then roll up in jelly roll fashion and seal all edges WELL.  Place corner to corner on greased jelly roll pan and bake in preheated 400 degree oven until browned.
Let cool before slicing or if you are like me chill in refridgerator until ready to serve and serve it cold.
German Celery Root Salad
Category: salad
By Lydia68

Celery root salad (Selleriesalat) is a staple in Germany in winter. You can buy it ready-made in a jar but my mom always made it for us from scratch. If you like, you can add garlic or fresh herbs, but I prefer it plain.

Ingredients:
2  celeriac (celery root), peeled and cut into quarters
2 cups water
1 tablespoon salt, or as needed
1 large onion, finely chopped
5 tablespoons white vinegar
2 tablespoons white sugar
1 tablespoon rapeseed oil

Directions:
Combine celeriac pieces, water, and 1 tablespoon salt in a saucepan, bring to a boil and cook until celeriac is soft, 15 to 20 minutes. Drain, reserving cooking liquid, and set aside to cool, about 1 hour. Cube celeriac and place in a bowl with onion. Stir together cooled cooking liquid, vinegar, and sugar. Pour over celeriac and onion. Add oil and mix well. Season with salt.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 237.7
Fat: 4.6 g
Saturated fat: 0.9 g
Carbohydrates: 46.6 g
Sugars: 14.2 g
Dietary fiber: 7.8 g
Protein: 6.4 g
Sodium: 2149.2 mg
Butter Swim Biscuits
Category: bread
By Yoly

These biscuits are literally swimming in butter prior to baking, hence the name. No need to butter them since they are buttery and fluffy. Perfect for breakfast or for dinner. Great use of pantry items during this stay-at-home order during the Coronavirus pandemic.

Ingredients:
½ cup unsalted butter
2 ½ cups all-purpose flour
4 teaspoons baking powder
4 teaspoons white sugar
1 teaspoon salt
1 ¾ cups buttermilk

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Place butter in an 8x8-inch glass or ceramic baking dish. Microwave for 1 minute. Stir butter and keep microwaving at 20-second intervals until butter is fully melted. Sift flour, baking powder, sugar, and salt into a bowl. Add buttermilk and stir until combined. Pour over melted butter and spread over the melted butter. Use a bench scraper to cut dough into 9 equal pieces. Bake in the preheated oven until biscuit tops start to brown, 20 to 25 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 9 biscuits

Calories: 244.1
Fat: 11 g
Saturated fat: 6.8 g
Carbohydrates: 31.2 g
Sugars: 4.2 g
Dietary fiber: 0.9 g
Protein: 5.3 g
Cholesterol: 29 mg
Sodium: 527.2 mg
Grilled Fish Tacos with Creamy Cilantro Coleslaw
Category: main-dish
By HerbanSpoons

This is a simple and fantastic quick dinner recipe for grilled fish tacos. Adapted from an Epicurious recipe, this dish is less spicy, but has tons of flavor. I also buy any firm white fish that's on sale (cod, tilapia, red snapper, halibut).

Ingredients:
1 small head green cabbage
⅔ cup sour cream
½  red onion, sliced
½ cup chopped fresh cilantro
3 tablespoons fresh lime juice
2 teaspoons ground cumin
1 clove garlic, minced
½ teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
4 teaspoons ground cumin
2 teaspoons kosher salt, divided
1 pound white fish fillets
2 teaspoons ground black pepper
12  corn tortillas
2  avocados - peeled, pitted, and diced, or more to taste
2  ripe tomatoes, diced
½ cup chopped fresh cilantro, or to taste

Directions:
Quarter and thinly slice the cabbage; put in a large bowl. Mix sour cream, onion, cilantro, lime juice, cumin, garlic, and salt in a separate bowl. Pour sour cream mixture over the cabbage and toss to combine. Cover and set aside in the refrigerator for 30 minutes. Mix olive oil, lime juice, cumin, and 1 teaspoon salt in a large glass or ceramic bowl. Place fish in the bowl and evenly coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes. While the fish is marinating, preheat an outdoor grill for medium heat and lightly oil the grate. Sprinkle fish with remaining salt and pepper. Place on the preheated grill and cook until firm, about 10 minutes. Divide fish among tortillas and top with coleslaw, avocados, tomatoes, and cilantro.

Yields: 12 tacos

Calories: 237.4
Fat: 13.2 g
Saturated fat: 3.2 g
Carbohydrates: 21.3 g
Sugars: 3.4 g
Dietary fiber: 6.1 g
Protein: 11.2 g
Cholesterol: 28.3 mg
Sodium: 456 mg
Rubio's Chipotle Cream Sauce


Ingredients:
mayonnaise, sour cream, garlic powder, fresh cilantro, fresh lime juice, pureed chipotle chiles

Directions:
Mix all ingredients except chilies in a bowl.
Put about one or two or the chilies in a food processor and whir until smooth. You may need to add a little bit of the mayo or sour cream to get it going. (Note: if you are using the cubed kind, ignore this step].
Add the chilies to the mayo mixture. You may want to add more or less chipotles, depending on your tolerance level. Even a little can be very spicy.
Serve on you favorite tacos.
Be happy.
Spicy Potato-Crusted Tilapia


Ingredients:
dried cilantro, cumin, green onions, chili powder, cayenne pepper, salt, lemon

Directions:
Preheat oven to 400 degrees.
Mix taco seasoning, cilantro, cumin, chili powder, cayenne pepper and 1/2 tsp salt in a large plastic baggie.
Place tilapia fillets in baggie and shake to coat evenly.
Let tilapia marinate in baggie for at least 10 minutes.
Place egg whites in shallow bowl.
Mix hash browns, green onions and 1 tsp salt in a dish.
Dredge tilapia fillets in egg whites and place in a single layer on a cookie sheet that is liberally coated with cooking spray.
Top each fillet evenly with hash brown mixture and press into fish to set.
Spray tops of fish with cooking spray.
Cook in pre-heated oven for 16 minutes or until fish flakes easily with a fork.
Turn oven to broil and continue cooking for 4 minutes.
Serve with lemon wedges and squeeze onto fillets before eating if desired. (optional].
Marnier Bread Pudding


Ingredients:
egg, half-and-half, Grand Marnier, sugar, cinnamon, vanilla extract, salt

Directions:
Preheat oven to 350., Mix all ingredients except bread., Add the bread to wet mixture and let it sit while the oven heats., Butter or oil a small baking dish.  I like my ceramic mini pie plate., Dump all ingredients in the baking dish,  Pop it in the oven for 30 minutes., Let it cool for a few minutes, drizzle with syrup and dive inches.
Chicken Shawarma
Category: world-cuisine
By Wendy

Awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini sauce or Toum.

Ingredients:
½ cup malt vinegar
¼ cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
¼ teaspoon freshly ground cardamom
8  skinless, boneless chicken thighs
½ cup tahini
¼ cup plain yogurt
½ teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 medium tomatoes, thinly sliced
½ cup sliced onion
4 cups shredded lettuce
8  pita bread rounds

Directions:
In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate. Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices. Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Prep time: 10 mins
Cook time: 40 mins
Total time: 4 hrs 50 mins
Yields: 8 servings

Calories: 402.2
Fat: 15.2 g
Saturated fat: 2.6 g
Carbohydrates: 44 g
Sugars: 5.1 g
Dietary fiber: 4 g
Protein: 23.3 g
Cholesterol: 58.2 mg
Sodium: 420.3 mg
Yogurtlu Biber (Bell Pepper With Yogurt)


Ingredients:
red bell peppers, yogurt, garlic cloves, salt, olive oil

Directions:
Grill the bell peppers until the skin blisters and turns black -- you can use the oven or a gas flame, the results will be the same.
Put them into a plastic bag and let them rest until they are cool enough to be touched.
Peel the peppers, make sure all kernels are removed.
Cut the peppers into stripes.
Carefully mix bell peppers, yogurt, crushed garlic and salt.
Place the dish on a plate and sprinkle with olive oil. Enjoy :].
Onion Lover's Twist


Ingredients:
active dry yeast, warm water, flour, sugar, salt, hot water, milk, butter, egg, butter, sweet onion, parmesan cheese, poppy seed, paprika

Directions:
Grease cookie sheet.
In large bowl, dissolve yeast in warm water.
Add 2 cups flour, sugar, water, milk, butter, and egg.
Blend at low speed until moistened, then beat at medium speed for 2 minutes.
By hand, stir in remaining flour to form a soft dough.
Cover: let rise in warm place until light and doubled in size, (45-60 minutes].
While dough is rising, prepare filling by mixing melting 1/4 cu0 butter in saucepan. Add onion, parmesan cheese, sesame or poppy seeds, garlic salt and paprika and mix well; set aside.
Stir down dough. Toss on floured surface until no longer sticky.
Roll out to an 18"x12" rectangle; spread with filling.
Cut lengthwise into 3 strips (18"x4" each], or for 2 loaves, cut into 9"x4" strips.
Starting with the longer side, roll up each strip; seal edges and ends.
On a prepared cookie sheet, braid 3 rolls together. If making 2 loaves, repeat process.
Cover: let rise until doubled, about 40-60 minutes.
Bake at 350 degrees for 30-35 minutes until golden brown. Serve warm or cool.
Spicy Ranch Fire Crackers


Ingredients:
canola oil, crushed red pepper flakes

Directions:
Place crackers in a deep, air-tight food saver container with a lid.
Combine oil, ranch dressing mix, and red pepper flakes and whisk together thoroughly.
Pour oil mixture over crackers, cover with lid, and toss gently to thoroughly coat; turn container periodically until ready to serve.
Best if made one day ahead of serving. Will keep in airtight container for approximately one week. Do not refrigerate.
Linzertorte


Ingredients:
butter, margarine, sugar, salt, egg, nutmeg, cinnamon, flour, butter, margarine, sugar, lemon, juice and zest of

Directions:
Preheat oven to 200 degrees Celcius.
Cream butter and sugar, add salt and egg and beat until light.
Add spices, almonds and flour and mix into a light pastry.
Cover and refrigerate for at least 1/2 hour.
Roll out 1/3 of the mix to cover a 22cm (9 inch] springform pan.
Roll out another 1/3 of the mix to 2cm wide strips and use to create 'walls' of the torte, forming well with the base.
Roll out the remainder of the dough thin and put in the fridge until it is quite hard.
Almond filling:  Cream butter and sugar, then add remaining ingredients and mix well.
Fill the empty cake shell with filling (almond OR raspberry].
Cut the remaining chilled dough into 1cm strips, and use to create a diamond lattice pattern on top of the cake.
Paint the dough with egg yolk.
Bake for 40 minutes on the bottom shelf.
Glazed Rutabaga & Apricots


Ingredients:
butter, dark brown sugar

Directions:
Cook the prepared rutabaga in a small amount of water until just tender.
Drain well.
Meanwhile, snip the apricots into quarters and soak them in a little boiling water.
Add the drained apricots, the butter and the dark brown sugar to the drained rutabaga and cook over low heat until glazed, stirring frequently; about 3 or 4 minutes.
Sour Melon Skittle


Ingredients:
blue curacao, cranberry juice

Directions:
"Stir over ice in a highball glass, and serve."