xiaoxl/recipe_data huggingface dataset:
Lamb and Rice Stuffed Grape Leaves
Category: appetizers-and-snacks
By Chef John

These lamb and rice stuffed grape leaves (dolmas) take some time and effort to put together, so maybe make a double batch. In restaurants these are usually meatless, but I love the lamb in these. No matter what you use, how much rice you use will affect how much liquid you need.

Ingredients:
½ pound ground lamb
½ cup uncooked long grain rice
¼ cup olive oil
2 tablespoons chopped fresh mint
1 tablespoon dried currants
1 tablespoon pine nuts
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon dried oregano
1  large egg
1 (16 ounce) jar grape leaves
1 tablespoon olive oil
juice of one lemon
4 cups hot chicken broth
2 teaspoons olive oil, or as desired

Directions:
Place ground lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix together thoroughly with a fork. Cover and refrigerate until ready to use. Gently unroll and separate grape leaves. Rinse in cold water to remove brine. Drain. Reserve broken or less-than-perfect leaves to line pot. Place grape leaves on work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of lamb-rice filling near bottom-center of grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Don't roll too tightly or leaves may burst when rice cooks. Drizzle 1 tablespoon olive oil into pot; line bottom of pot with 1 or 2 layers of reserved grape leaves. Place dolmas in pot by arranging them along the sides, then working toward the center to cover the bottom. Leave enough space between dolmas to allow for expansion, but close enough to hold their shapes when cooking. If necessary, stack another layer on top of the first so they all fit. Pour in lemon juice and 2 teaspoons olive oil. Invert a small plate and then a larger plate over the dolmas to weigh them down while they cook and prevent them from shifting. Pour in hot chicken broth. Bring to a simmer, uncovered, over medium-high heat. As soon as liquid is heated through and starting to bubble (2 to 4 minutes), reduce heat to low, cover the pot, and cook 35 minutes. Remove plates and check for doneness. Dolmas should look a bit puffed up, and a fork should pierce them easily. If not quite done, continue cooking without the weights: cover the pot and simmer until rice is tender, 10 to 15 minutes longer. Serve warm or chilled. Garnish with curls of lemon zest, if desired.

Prep time: 45 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 32 stuffed grape leaves

Calories: 249.9
Fat: 16.1 g
Saturated fat: 3.4 g
Carbohydrates: 18.1 g
Sugars: 1.5 g
Dietary fiber: 0.4 g
Protein: 9.8 g
Cholesterol: 44.7 mg
Sodium: 2484.9 mg
Double Crunch Sandwich Stacks


Ingredients:
green onion, radish, dill pickles, mayonnaise, bacon, cabbage, bean sprouts, green onion, carrot, Tabasco sauce

Directions:
For Egg Salad: Combine all ingredients & refrigerate at least 2 hrs to allow flavours to blend.
For Coleslaw: Combine all ingredients & refrigerate at least 2 hrs to allow flavours to blend.
Bread Prep: Trim of crusts. For an elegant luncheon presentation, cut sandwich bread in 4 in rounds - or - for just good eating, leave sandwich bread slices square & slice on the diagonal when assembly complete.
Sandwich Assembly: Spread equal amt of coleslaw mixture on 6 sandwich rounds or squares.
Top coleslaw mixture w/a 2nd sandwich round or square.
Spread equal amt of egg salad mixture on 2nd sandwich round or square.
Top w/3rd sandwich round or square & serve immediately.
Pumpkin Seed Haddock


Ingredients:
cumin seed, cayenne pepper, cracked black pepper, haddock fillet

Directions:
Preheat oven to 350°F.
Toss pumpkin seeds with the cumin, cayenne, salt and pepper, spread out on a baking sheet and toast for 5-10 minutes until golden brown.
Cool and pulse in a food processor until fine.
Season the haddock fillets with salt and pepper.
In a mixing bowl, whisk egg whites until frothy, dip the fillets into the whites and then coat in the pumpkin seed crust.
In a non-stick frying pan, heat the vegetable oil over medium heat and sear for 2-3 minutes each side, until golden brown.
Finish in the oven for 5-7 minutes until cooked through.
Pair with Molson Canadian 67 or other light beers. The lightness of the Molson Canadian 67 nicely balances the nuttiness from the pumpkin seeds and the spice from the cayenne and cumin.
Santa Fe Lasagna (Oamc)


Ingredients:
ground beef, onion, celery, crushed tomatoes, tomato sauce, diced green chilies, Bulk Taco Seasoning Mix, cumin, cream-style cottage cheese, eggs, cheddar cheese, monterey jack cheese, cheddar cheese, monterey jack cheese

Directions:
For meat sauce: Scramble fry ground beef, onions, and celery until lightly brown. Stir in remaining ingredients and simmer while making cheese sauce.
For Cheese sauce: combine ingredients and mix well.
To assemble: put a small amount of meat sauce in a 9X13 inch baking pan. Top with 4 lasagna noodles. Add 1/3 of remaining meat sauce. Top with 1/2 of cheese sauce, 4 additional noodles, then repeat layers, ending with the meat sauce.
Sprinkle cheddar and Monterey jack cheese over lasagna.
Bake , uncovered, for 60 minutes at 350 degrees. Let stand for 10 minutes before serving.
To freeze: Bake, cool, wrap well, and label. freeze up to 2 months.
To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.
Mock Turtle Soup


Ingredients:
flour, olive oil, yellow onion, red bell pepper, celery, garlic, crushed tomatoes, chicken broth, lean ground beef, hard-boiled eggs, lemon juice, cayenne pepper, bay leaves, Italian parsley, wine vinegar, kosher salt, kosher salt

Directions:
Brown the clarified butter and flour in a small saucepan, stirring constantly to avoid scorching.
Reserve.
In a soup pot, add oil and sweat the onions, peppers and celery until tender.
Add the ground beef and cook until not pink.
Add garlic, tomatoes, chicken broth and ground round.
Bring to a simmer for 15 minutes.
Add grated eggs, lemon juice, seasonings and vinegar.
Continue to simmer.
Place small amounts of roux into soup while simmering to flavor and to adjust thickness.
Once desired thickness is achieved, remove bay leaves and serve in pre-heated bowls, with a dollup of dry sherry.
Garlic Chowder


Ingredients:
olive oil, onions, celery, leek, fresh thyme, potatoes, salt, white pepper, heavy cream, fresh parsley

Directions:
Roast the garlic bulbs and squeeze out the garlic into a small bowl. (If you don't know how to do this, go to Recipe #132617. It's very easy.].
In a large pot, heat the olive oil. Sauté the onions, then add celery and leeks.
Add the squeezed-out garlic cloves to the pot, along with thyme, potatoes, and chicken stock.
Bring to a simmer and cook until potatoes are tender (about 30 min.].
Season with salt and pepper.
Add cream and parsley, cook till "combined." Remove from heat and stir.
Kielbasa Appetizers
Category: appetizers-and-snacks
By ladderman229

Enjoy these addicting appetizers. There will be no leftovers.

Ingredients:
18 fluid ounces beer
1 (18 ounce) bottle barbecue sauce
½ cup brown sugar
¼ cup Dijon mustard
2 pounds kielbasa (Polish) sausage, cut into 1/2 inch pieces

Directions:
Combine the beer, barbecue sauce, brown sugar, and Dijon mustard in a large skillet over medium heat. Bring to a boil, stirring occasionally; reduce heat to low and add the kielbasa. Simmer until kielbasa is browned and glazed, about 1 hour.

Prep time: 5 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 534
Fat: 31.2 g
Saturated fat: 10.5 g
Carbohydrates: 43.4 g
Sugars: 31.6 g
Dietary fiber: 0.4 g
Protein: 14.2 g
Cholesterol: 74.9 mg
Sodium: 1925 mg
Turkey Casserole With Bacon


Ingredients:
turkey breast, bacon, sour cream, milk, parmesan cheese, cheddar cheese, butter, onion powder, garlic powder, parmesan cheese, cheddar cheese

Directions:
Preheat oven to 375 degrees.
Bring a large pot of salted water to a boil.
Boil the turkey breasts until no longer pink and shred the meat.
Cook bacon strips until crisp (Save the grease] and crumble the bacon.
Stir together the soups and sour cream in a large bowl.
Stir the onion and garlic powders and both of the 1/3 cup of the cheeses into the soup mixture.
Pour a little bit of the bacon grease into the soup mixture and add the crumbled bacon, stir well to combine.
Melt the butter and add to the saltine crackers, mixing well.
Stir shredded turkey into the soup mixture and then pour the mixture into a greased 9x13 casserole dish.
Top casserole with the buttered crackers.
Coook for 10 minutes then remove from oven and add the rest of the shredded parmesan and shredded cheddar.
Cook in oven for 10 more minutes or until cheese is melted.
Baked Figs in Port


Ingredients:
fresh figs, port wine, honey, fresh red raspberries

Directions:
Preheat oven to 350°F.
Prick each fig with a fork in a few places and place them in a single layer standing on end in a shallow baking dish.
Pour wine over.
Bake, basting often with wine, until figs are puffed and tender, 25-30 minutes.
To serve, arrange 3 figs in a serving dish.
Spoon a little of the wine over and drizzle each serving with 1/2 teaspoon of honey, or more, to taste.
Garnish with raspberries and pass the whipped cream.
Harvest Peach Bread


Ingredients:
flour, baking powder, baking soda, cinnamon, ground ginger, clove, eggs, vanilla extract, sugar

Directions:
Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda, cinnamon, ginger and cloves in small bowl.  Set aside.
Combine pureed peaches and sugar.
Add oil, eggs and vanilla extract.  Mix well.
Add flour mixture about 1/2 a cup at a time, combing well after each 1/2 cup added.
Fold in diced peach.
Pour batter into greased 9 X 5 loaf pan.
Bake at 350 for 50 minutes.
Cool, cut and enjoy!
Tortellini W/Spinach Soup


Ingredients:
olive oil, garlic cloves, white wine, fat free chicken broth, chopped tomatoes, fresh parsley, butter, parmesan cheese

Directions:
Heat olive oil in dutch oven over med high heat.
Cook garlic for 30 seconds, stirring constantly.
Stir in wine, broth and Italian Seasoning.
Bring to a boil.
Add tortellini and cook for 4 minutes.
Stir in tomato and spinach and cook for 2 minutes (just until spinach is wilted].
Add butter and Parsley.
SERVE!
This needs to be served immediately -- the tortellini soaks up the broth and gets mushy.
Garnish with cheese -- and serve with crusty bread!
Steak Picado


Ingredients:
onions, minced garlic cloves, bell pepper, diced tomatoes with juice, green chilies, salsa fresca, tomato sauce, ketchup, beef broth, cumin, chili powder, bay leaves

Directions:
generously salt and pepper the steak pieces and lightly brown in a little bit of oil for 3 minutes in a medium sized pot.
add onion & garlic, saute for 2 minutes more.
add remaining ingredients, bring to a low boil.
reduce heat, cover and let it simmer for 45 -60 minutes.
this can also be converted to a crock pot recipe.  after browning the meat in a skillet, transfer to a crock pot, add remaining ingredients and cook on high for 4 hours or low for 8.
Roast Beef Dinner Enchiladas (Lite-Bleu)


Ingredients:
olive oil, onion, garlic cloves, diced tomatoes, roast beef, mashed potatoes, broccoli, carrot, parsley, parmesan cheese

Directions:
Pre-heat oven to 350°F In a medium saucepan, heat the oil and add the onions and garlic. Cook for one to two minutes. Add gravy, tomatoes, and italian seasoning.
Meanwhile, heat potatoes and gently fold in broccoli and carrots. To each slice of roast beef, spread about 1/2 cup of the potato mixture and roll up. Place beef rolls, seam side down, in a baking dish sprayed with non-stick cooking spray.
Spoon gravy mixture over beef rolls, cover and bake for 20-25 minutes. Uncover, sprinkle with parsley and parmesan, and serve.
Pumpkin Apple Spice Bread (Vegan or Not)


Ingredients:
flour, brown sugar, sugar, salt, baking soda, baking powder, cinnamon, nutmeg, ground cloves, butter, eggs, pumpkin, vanilla, granny smith apples, raisins, sugar, brown sugar, cinnamon

Directions:
Preheat oven to 350.
Grease loaf pan. This recipe makes two loaves. So you can save half the recipe for muffins or a second loaf.
Combine sugars and butter in mixer.
Next add vanilla, pumpkin, and eggs (or banana] and mix.
In a separate bowl, combine flour, salt, soda, powder, cinnamon, nutmeg, and cloves. Now add this to the batter.
Once all mixed well together, last add the raisins and apples.
Bake for 50-60 minutes.
During the last ten minutes of baking, combine the topping ingredients and sprinkle on top of bread. Topping is optional.
Spinach Pasta


Ingredients:
spaghetti, spinach, nutmeg, butter, parmesan cheese

Directions:
Boil Pasta in a large pot with a bay leaf and couple of drops of olive oil.
Once boiling, add pasta and cook until al dente.
Boil in a separate pot the spinach with salt. Boil about 7 minute Please use fresh spinach or frozen, but NOT CANNED.
In a fry pan add butter and the spinach that has previously been cooked and patted dry.   Add the pasta to the fry pan and the nutmeg, salt and pepper to taste.
Toss in Parmesan and add a bit more if you like.
Kmt's Low Fat Ricotta Spinach Rolls


Ingredients:
pasta, low-fat ricotta cheese, fat-free ricotta cheese, part-skim mozzarella cheese, frozen chopped spinach, carrots, fresh parsley, fresh basil, egg

Directions:
Preheat oven to 350 degrees.
Start chopping basil and parsley.
(Use dried if you REALLY feel lazy!] Prepare Lasagna pasta according to package Lay a few sheets of wax paper on the kitchen table.
In a mixing bowl, combine Riccota, 1/2 of the mozzarella (reserve rest for later], Parsley, Basil, spinach (hopefully you really squeezed it out dry!] ,salt,pepper, egg and carrots.
Mix well by hand.
Lay cooked Lasagna on wax paper Spread a thin layer of spinach mixture down the length of the lasagna.
You may have leftover pasta and/or spinach filling.
Just store it or chuck it.
Spread a little sauce on the bottom of large shallow casserole dish.
Roll each filled lasagna and place in casserole dish.
Spoon the pasta sauce onto Spinach roles.
Top with remaining mozzarella cheese.
Bake for 20-30 minutes .
Serve hot with a crusty garlic bread and salad.
Sue's Hot Fudge Sauce
Category: side-dish
By Lisa Kreft

Decadent thick and delicious hot fudge sauce. Simple to make and so much better than store-bought!

Ingredients:
1 cup butter
⅓ cup unsweetened cocoa powder
3 cups white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

Directions:
Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat.  Bring to a boil and boil for 7 minutes.  Remove from heat; stir in vanilla.  Carefully pour hot mixture into a blender and blend for 2 to 4 minutes.  Serve immediately.  Store in refrigerator.

Prep time: 4 mins
Cook time: 7 mins
Total time: 11 mins
Yields: 1 quart

Calories: 283.4
Fat: 13.5 g
Saturated fat: 8.5 g
Carbohydrates: 40.9 g
Sugars: 39.9 g
Dietary fiber: 0.6 g
Protein: 2.1 g
Cholesterol: 37.4 mg
Sodium: 107.2 mg
Holiday Potato Casserole


Ingredients:
white potatoes, onion, reduced-fat cream cheese, butter, low-fat milk, eggs, salt, pepper, fresh chives

Directions:
Preheat oven to 350.  Lightly grease a 3-qt casserole dish.  Set aside.
Cook the potatoes, yams and onion in boiling salted until tender; drain.
Return the drained cooked potato mixture to the pot off of heat.
Add cream cheese, goat cheese, butter, and milk.  Mash well with a potato masher until fluffy.
Stir in the beaten eggs, salt and pepper.
Pour into the prepared casserole dish.
Sprinkle with the chopped chives and bake at 350 for 35-40 minutes.
Glazed Cornish Hens


Ingredients:
onion, lemon, butter, margarine, salt, orange marmalade, lemon juice, lemon peel

Directions:
* A 1 1/4 to 1 1/2 pound rock cornish hen should take 1 to 2 days to thaw in the refrigerator. Do not thaw at room temperature.
Preheat oven to 350°F Rinse Hens inside and outside with cold water, pat dry with paper towels.  Place 1 onion wedge and 1 lemon wedge in cavity of each hen.   Tuck wings under hens. Tie legs together with cotton string (if you have it].   Place hens on meat rack in shallow roasting pan (if no rack crumple aluminum foil and place in roasting pan and sit hens on it]. Spread butter evenly over hens; sprinkle with salt if desired. Roast 45 minutes.
Meanwhile, combine orange jam, lemon juice and lemon peel in small bowl. Brush half mixture over hens; roast 15 minutes. Brush hens with remaining mixture; roast 15  minutes more or until hens are glazed, juices run clear when hens are pierced with long handled fork and internal temperature reaches 180°F
Cut string;  discard. Remove onion and lemon wedges from cavities; discard.
Cream Cheese Pickapeppa Appetizer


Ingredients:
"cream cheese"

Directions:
Unwrap cream cheese and place on plate., Pour a generous amount of Pickapeppa sauce over the cheese., Enjoy with you favourite crackers.
Ginger Molasses Cookies


Ingredients:
unsalted butter, dark brown sugar, granulated sugar, egg, vanilla extract, molasses, all-purpose flour, whole wheat flour, baking soda, salt, ground cinnamon, ground ginger, ground cloves, ground black pepper

Directions:
Cream butter and sugars together until nice and fluffy, scraping down sides of bowl as needed.
Add egg, vanilla, & molasses and beat.
In a separate bowl combine flours, baking soda, salt, cinnamon, black pepper and cloves.
Combine wet ingredient mix with dry ingredient mix until well combined.
Place remaining 1/3 cup granulated sugar in shallow bowl. Scoop dough with small cookie scoop. Form into balls and roll in sugar. Place them on an ungreased baking sheets, spacing them about 2 inches apart. Bake for 10-13 minutes. You want to slightly under cook them, or they become quite hard. Let them cool on baking pan for about 3 minutes. Remove, from pan and let cook on a wire rack. These freeze well and pack well for shipping also the recipe is fine doubled.
Tamale Pancakes


Ingredients:
boiling water, yellow cornmeal, milk, egg, flour, cumin, salt, chili powder, baking powder, black olives, cheddar cheese, tomatoes, green onion, salsa, sour cream

Directions:
Preheat a griddle.
Put cornmeal in a bowl, and add the boiling water.
Stir well and allow to cool.
Add the wet ingredients: milk, oil, and egg; stir.
Sift in the dry ingredients: flour, cumin, salt, chili powder, baking powder.
Add corn and olives; stir.
Each pancake will be made from about 4 tablespoons of batter.
Spoon onto the griddle and let cook, flipping once. Should be nice and golden brown on both sides.
Top with your choice(s] from the tomato, cheddar, green onions, salsa and sour cream.
Simple Moscow Mule
Category: drinks
By Lorem Ipsum

This is a vodka version of a dark and stormy.

Ingredients:
ice
½  fresh lime
2 fluid ounces vodka
4 fluid ounces ginger beer, or to taste
2  lime slices

Directions:
Fill a tall glass with ice. Squeeze 1/2 lime over ice. Pour vodka over ice and top with ginger beer. Garnish with lime slices.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cocktail

Calories: 191.7
Fat: 0.1 g
Carbohydrates: 17.4 g
Sugars: 14 g
Dietary fiber: 0.7 g
Protein: 0.2 g
Sodium: 10.6 mg
Black Bean Salsa
Category: appetizers-and-snacks
By REBECKAH MACFIE

This is a wonderful salsa!! It is full of black beans, corn, tomatoes, and onion. I can never make enough when I have a party!! Chill 24 hours before serving if you have time!! Serve with tortilla chips.

Ingredients:
3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2  tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish

Directions:
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least  8 hours, or overnight, before serving.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 5 cups

Calories: 41.6
Fat: 0.2 g
Carbohydrates: 8.3 g
Sugars: 0.4 g
Dietary fiber: 2.9 g
Protein: 2.5 g
Sodium: 207.4 mg
Walter's Potato Salad


Ingredients:
potatoes, eggs, green bell pepper, onion, pimientos, mayonnaise

Directions:
Boil potatoes in salted water until tender.  Drain.
Add egg, bell pepper, onion and pimientos.
Fold in mayo (do not overmix].
Add pepper to taste.
Ali Vincent's Mango Quinoa Salad


Ingredients:
quinoa, mango, cilantro, black beans, red bell pepper, green onions, red wine vinegar, olive oil, fresh lime juice

Directions:
In a small bowl, combine vinegar, oil and lime juice., Combine everything else in a big bowl., Drizzle liquid mixture over the salad, and toss until well combined., Chill for about an hour.
Mediterranean Bento Box
Category: pasta-and-noodles
By stormybeach

Quick and savory meal for lunch. Great for sharing.

Ingredients:
2 ½ cups chopped cherry tomatoes
1 ¼ cups chopped English cucumber
½ cup pitted and chopped Kalamata olives
½ cup feta cheese
½ cup Greek salad dressing, or as needed
2 cups cooked couscous, or to taste
½ cup hummus spread, or to taste
1 cup pita chips, or to taste

Directions:
Put tomatoes, cucumber, olives, and feta cheese in a bowl; add enough salad dressing to coat mixture. Stir. Serve in bento boxes with couscous, hummus, and pita chips.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 bento boxes

Calories: 496.1
Fat: 28.7 g
Saturated fat: 7.2 g
Carbohydrates: 46 g
Sugars: 4.2 g
Dietary fiber: 6.5 g
Protein: 13.3 g
Cholesterol: 28 mg
Sodium: 1094 mg
Fudge-Strawberry Cream Torte


Ingredients:
water, eggs, granulated sugar, cream cheese, fresh strawberries, powdered sugar, fresh strawberries

Directions:
BROWNIES:
Heat oven to 350°F.
Spray bottoms of 2(9 inch] round cake pans with nonstick cooking spray.*.
Make brownie mix as directed on box for cake-like brownies using oil, water and eggs.
Spread half of the batter evenly in each pan.
Bake 18-23 minutes.
Cool on wire racks 10 minutes.
Run knife around brownie layers to loosen.
Place wire racks upside down over pans; turn racks and pans over.
Remove pans.
Cool completely, about 35 minutes.
STRAWBERRY CREAM:
Meanwhile, in small bowl, beat granulated sugar and cream cheese and with elecrtic mixer on medium speed until well blended.
Beat in strawberry yogurt until smooth and creamy.
Fold in chopped strawberries very gently, then add in chopped almonds.
Cool completely, about 30 minutes.
CHOCOLATE FUDGE:
In 1 quart saucepan, heat whipping cream over medium heat, stirring constantly, just until cream begins to boil.
Remove from heat.
Add chcolate chips; press into cream.
Cover; let stand 3 minutes.
Vigrously beat with wire whisk until smooth.
Cool completely, about 30 minutes.
TORTE ASSEMBLY:
To assemble torte, place 1 brownie layer on serving plate.
Spread half of the strawberry cream evenly over brownie to within 1" of edge.
Carefully spoon and spread half of fudge almost to edge of strawberry cream.
Repeat layers, ending with chocolate fudge.
Arrange halved strawberries in spoke fashion on top of torte.
Refrigerate for at least 1 hour before serving.
Voila - you now have a lovely looking and tasting, I hope, dessert.
To serve,** sprinkle powdered sugar over top of torte and around plate.
Carefully cut torte with hot knife into wedges to avoid "cracking" of chocolate fudge on top.
Store loosley covered in refrigerator.
NOTES:
*For easy pan removal, line bottoms of pans with waxed paper or parchment paper before spraying with nonstick cooking spray.
**If torte has been stored for 3 hrs before serving, let stand at room temperature 10 minutes before cutting.