xiaoxl/recipe_data huggingface dataset:
Ginger Chicken Asparagus Stir Fry


Ingredients:
fresh lemon juice, soy sauce, fresh ginger, minced garlic cloves, boneless skinless chicken breasts, cornstarch, chicken broth, asparagus, green onions, toasted sesame seeds

Directions:
In a small bowl, combine the lemon juice, soy sauce, fresh ginger and garlic; mix/whisk to combine.
Toss the chicken pieces well with about 3 tablespoons of the lemon/soy mixture; reserve the remaining mixture.
Dissolve/whisk the cornstarch in chicken broth.
Heat the oil in a wok or frying pan until hot.
Add in mushrooms and chicken; stir over high heat until chicken looses the pink colour.
Add in asparagus and green onions, continue to stir over high heat until veggies at crisp-tender.
Add/stir in broth/cornstarch mixture and reserved soy sauce mixture until thickened.
Sprinkle with toasted sesame seeds.
Serve over rice or cooked pasta.
Chocolate Chip Banana Cookies
Category: desserts
By Emily Vega

A delicious blend of all your favorite flavors, these sturdy little cookies vanish almost instantly!

Ingredients:
½ cup walnuts  (Optional)
1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon kosher salt
½ teaspoon baking soda
¾ cup unsalted butter, room temperature
½ cup packed light brown sugar
½ cup white sugar
1  large egg
1 ½ teaspoons vanilla extract
½ cup mashed very ripe banana
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Spread walnuts onto a baking sheet. Bake in the preheated oven until walnuts are toasted and fragrant, 5 to 7 minutes. Remove from oven and cool; coarsely chop. Whisk all-purpose flour, whole wheat flour, salt, and baking soda together in a bowl. Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until pale and fluffy; add egg and vanilla extract. Beat until just combined. Beat banana into creamed butter mixture until just combined. Stir flour mixture into creamed butter mixture until dough is just combined; fold in oats, chocolate chips, and walnuts. Drop heaping spoonfuls of dough onto the prepared baking sheets, spacing each mound about 1 1/2 inch apart. Bake on the center rack of the preheated oven for 6 minutes. Rotate pans and bake until edges are browned, 6 to 7 more minutes. Cool cookies on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 3 dozen cookies

Calories: 129.4
Fat: 7.2 g
Saturated fat: 3.7 g
Carbohydrates: 16.1 g
Sugars: 9.7 g
Dietary fiber: 1.1 g
Protein: 1.7 g
Cholesterol: 15.3 mg
Sodium: 75.2 mg
Coconut Oatmeal


Ingredients:
milk, salt, rolled oats, maple syrup, raisins, dried cranberries, sweetened flaked coconut, walnuts, plain yogurt, honey

Directions:
Pour the milk and salt into a saucepan, and bring to a boil.
Stir in the oats, maple syrup, raisins, and cranberries.
Return to a boil, then reduce heat to medium.
Cook for 5 minutes.
Stir in walnuts and coconut, and let stand until it reaches your desired thickness.
Spoon into serving bowls, and top with yogurt and honey, if desired.
Lasagna Roll Ups
Category: world-cuisine
By BETTIE

This is a good freeze and eat later meal.  It uses tofu, but you'd never know it!  My cooking co-op loved this recipe! You can individually freeze the roll ups on a cookie sheet and place in a freezer bag.

Ingredients:
1 (16 ounce) package uncooked lasagna noodles
1 pound mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese
1 pound firm tofu
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 cups grated Parmesan cheese
1 (28 ounce) jar pasta sauce

Directions:
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse. In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu,  frozen spinach, and 1 cup Parmesan cheese. Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce.  Roll the noodle up, and place seam side down in a 13x9 pan.  Repeat for other noodles.  Top with remaining sauce and Parmesan cheese. Bake in a preheated 350 degree F (175 degree C) oven  for 30 min, or until hot and bubbly.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 12 servings

Calories: 455
Fat: 18.7 g
Saturated fat: 9 g
Carbohydrates: 42.2 g
Sugars: 7.8 g
Dietary fiber: 4.5 g
Protein: 31.3 g
Cholesterol: 48.3 mg
Sodium: 775 mg
Vanilla Custard Kisses Cookies


Ingredients:
unsalted butter, caster sugar, vanilla essence, plain flour, self-rising flour, unsalted butter, icing sugar, vanilla essence, milk

Directions:
Preheat oven to 180°C Brush two 32 x 28cm biscuit trays with melted butter. Line base with paper; grease paper.
Using electric beaters, beat butter and sugar in a small mixing bowl until mixture is light and creamy. Add th egg yolks one at a time, beating thoroughly after each addition. Add vanilla essence; beat until combined.
Transfer mixture to a large mixing bowl. Using a metal spoon, fold in sifted custard powder and flours. Stir until ingredients are just combined and the mixture is almost smooth. Press mixture together with fingertips to form a smooth dough.
Roll 1 level teaspoon of mixture at a time into bowls. Arrange on prepared trays about 5cm apart. Flatten lightly with base of glass to 2.5cm rounds. Bake 12 minutes or until biscuits are golden.
TO MAKE VANILLA CREAM:
Beat butter and essence in a small bowl with a wooden spoon until smooth. Add sugar and milk gradually, stir until well combined and mixture is smooth.
Stand biscuits on trays for 5 mins, transfer to a wire rack to cool. Spread half the biscuits with filling and sandwich together with remaining biscuits. If you like you can dust biscuits with icing sugar as well.
Keeps for up to 2 days in an airtight container.
Tammy's Crab Salad
Category: salad
By Ashley Rauschnot

Barilla® elbow noodles, Hellman's® mayonnaise, frozen peas, imitation crab, and mild Cheddar cheese make for a quick and delicious cold salad that is sure to be a hit at parties!

Ingredients:
½ (16 ounce) package elbow macaroni (such as Barilla®)
½ (16 ounce) jar mayonnaise (such as Hellman's®)
milk, or to taste
¼ cup white sugar
1 pound imitation crabmeat, cut into chunks
12 ounces mild Cheddar cheese, cut into cubes
1 (10 ounce) package frozen peas

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Whisk mayonnaise, milk, and sugar together in a bowl until smooth and creamy. Stir elbow macaroni, crabmeat, Cheddar cheese, and peas together in a large bowl. Pour mayonnaise mixture over crab mixture and stir to coat. Chill in the refrigerator for at least 3 hours.

Prep time: 15 mins
Cook time: 10 mins
Total time: 3 hrs 25 mins
Yields: 8 servings

Calories: 588.4
Fat: 37.6 g
Saturated fat: 12.6 g
Carbohydrates: 42.3 g
Sugars: 13.3 g
Dietary fiber: 2.7 g
Protein: 20.9 g
Cholesterol: 67.4 mg
Sodium: 947.2 mg
Short Rib Flatbread With Clementine Gremolata


Ingredients:
olive oil, salt, fresh ground black pepper, fresh thyme leave, fresh rosemary, onion, carrots, garlic cloves, tomato paste, low sodium beef broth, dried oregano, cremini mushroom, parmesan cheese, Italian parsley, fresh thyme, clementine zest, salt

Directions:
Add olive oil to cast iron skillet over medium-high heat. Generously salt and pepper short ribs and sear in pan.
Add ribs and the remaining ‘rib’ ingredients to a slow cooker. Make sure ribs are nestled down into the liquid. Cook on low for 8 hours, or high for 3-4 hours. When ribs are cooked and falling off the bone, remove from slow cooker and let rest.
Preheat oven to 400 degrees. Stretch and fit pizza dough into a baking sheet. Brush with drippings from the slow cooker and season with oregano. Bake until lightly golden brown, about 5 minutes.
Using the same cast iron skillet, brown mushrooms, season with salt and pepper and set aside.
Remove pre-cooked pizza crust from oven and spread with laughing cow cheese.  Layer mushrooms, onions (from slow cooker] and shredded short ribs on flatbread until completely covered, keeping ½ inch border on all sides. Top with parmesan cheese. Bake another 10 minutes, until cheese has melted.
While your flatbread is baking, finely chop all gremolata ingredients together and set aside. Top flatbread with gremolata and serve.
Ivorian Chicken and Vegetables


Ingredients:
chicken pieces, shrimp, sweet paprika, onion, garlic cloves, tomatoes, tomato paste, red chilies, cinnamon, nutmeg, saffron, long grain white rice, parsley, butter, romaine lettuce leaf, zucchini, carrot, bell pepper

Directions:
Season the chicken and shrimp with garlic salt and paprika and let sit for 2-4 hours in the refrigerator.
In a large skillet, heat oil and saute the chicken and shrimp.  Remove the shrimp when they turn pink and the chicken is browned on all sides.  Set aside.
Add the onions and garlic to the oil and saute till the onions start to brown, then stir in the tomatoes, tomato paste mixture, chiles, cinnamon, nutmeg and saffron (and other vegetables, if desired].
*(I used a 14 oz. can of diced tomatoes with chopped jalapenos and added some crushed red peppers instead of fresh tomatoes and fresh chiles.].
Simmer for 5 minutes on medium heat, then add the chicken, rice and 2 cups of chicken stock.
Cover the skillet and simmer on low heat, stirring periodically to avoid sticking or burning.
Add the remaining stock as necessary, till the rice is soft and the meat is cooked and moist.  (The recipe doesn't suggest a time - I would check after about 15 minutes and leave it longer if necessary.].
When cooked, transfer to individual bolws, and garnish each portion with parsley and a small amount of butter and the shrimp.
Adjust seasonings to suit your family.
Serve hot with a lettuce leaf covering each serving.
Potato & Mushroom Skillet


Ingredients:
small potatoes, cherry tomatoes, mushrooms, green onions, salt, pepper, fresh thyme, sour cream

Directions:
Cut potatoes in half (or more if the potatoes are not small].
Cut tomatoes in half and slice green onion.
Add oil to skillet on medium heat.
Add potatoes and fry for approx.
10 minutes.
Season with salt.
Add mushrooms whole to skillet with the potatoes and fry for approx 5 minutes.
Generously season with salt and pepper.
Add cherry tomatoes& green onion and cook for 1 minute.
Ready to serve.
For Dip: Remove thyme leave from the steam and stir in with the herbed sour cream.
Serve some dip on top each serving.
Guten Appetit!
Foolproof, One Bowl Banana Cake


Ingredients:
margarine, eggs, vanilla, baking powder, baking soda, sugar, bananas, flour, salt

Directions:
Mix all the ingredients together in a large bowl until smooth., Pour into a greased or sprayed 9"x13" pan., Bake at 350F for 30-40 minutes., Can be frozen for later use.
Caviar - Dumplings With Fresh Herb - Sauce & Smoked Salmon


Ingredients:
dill, chives, sour cream, yogurt, lemon, pepper, salt, sugar, smoked salmon

Directions:
Mix the dumpling dough as indicated on the packet. Divide the dough into 8 equal parts.
With clammy hands take one part of the dough and shape a dumpling out of it. Press a recess in it and fill it with 1 - 2 teaspoons caviar. Close the dumpling carefully. Keep attention, that it is closed all around to keep the caviar inside.
Do the same with the other 7 parts of the dumpling dough.
Place a big saucepan with salted water on the stove and bring the water to boil. Reduce the heat and add the dumplings. Let them steep until they are cooked. It takes about 20 minutes. You know that the dumplings are cooked, when they are coming up and swimming.
Wash the dill and the chives dry it carefully and chop it up small.
Squeeze the lemon.
Pour the sour cream, yogurt, lemon juice, pepper, salt, sugar, dill and chive into a bowl and  stir it.
You can find the step-by-step-recipe at www.deliciousday.com.
Roasted Almond & Parmesan Pesto


Ingredients:
garlic cloves, parmesan cheese, lemon juice, olive oil, sea salt, fresh ground black pepper

Directions:
Place the almonds, garlic, Parmesan cheese and lemon juice in a food processor and pulse to roughly chop.
Combine the apple juice and olive oil and, with the motor running, drizzle it in to make a thick, chunky sauce; season with salt and pepper, to taste.
French Dip Sandwiches
Category: main-dish
By Giselle

Using a slow cooker to cook the meat to just-right tenderness, you too can serve a true French Dip to all of your friends and family during the cold winter nights! C'est si bon!

Ingredients:
1 (4 pound) boneless beef roast
½ cup soy sauce
1  beef bouillon cube
1  bay leaf
3  whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
20 slices French bread

Directions:
Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast.  Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender. Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

Prep time: 10 mins
Cook time: 12 hrs
Total time: 12 hrs 10 mins
Yields: 10 servings

Calories: 372.5
Fat: 14.4 g
Saturated fat: 5.3 g
Carbohydrates: 29.8 g
Sugars: 1.6 g
Dietary fiber: 1.5 g
Protein: 29.6 g
Cholesterol: 76.1 mg
Sodium: 1172.9 mg
Macaroni Salad


Ingredients:
macaroni, boiling water, salt, pineapple chunks, pecan pieces, celery, green onion, carrot, green apple, raisins, mayonnaise, sour cream, liquid honey, white vinegar

Directions:
Cook macaroni in boiling water and salt in large uncovered pot for 5 to 7 minutes, stirring occasionally until tender but firm. Drain. Rinse under cold water. Drain and put into a large bowl.
Add next 7 ingredients and toss.
Combine the next 5 ingredients in a small bowl then pour over macaroni mixture and toss until well coated.
Fresh Seared Tuna Steak Salad


Ingredients:
tuna steaks, cherry tomatoes, red onion, black olives, soy sauce, rice vinegar, honey, sesame seeds, garlic, gingerroot, cilantro

Directions:
In a skillet or grill pan sprayed with cooking spray, cook tuna over medium high heat for about 5 mnutes, turning once, or until medium rare.  Set aside.
To make salad;  In a serving bowl, toss lettuce, tomatoes, onion s and olives.
Dressing:  In a small bowl, combine dressing ingedients, reserving 1 tsp sesame seeds.
Slice tuna thinly; place over top of salad.  Pour dressing over; toss gently.  Sprinkle with cilantro and remaining sesame seeds.
Habanero Pepper Jelly
Category: side-dish
By Lunasea

Blazing hot pepper jelly is addictive if you can handle it!  The grated carrot adds nice color and texture. Pepper hotness and people's tolerance varies, so you'll have to experiment to find the right number to add. If chopping habaneros by hand, rubber gloves are recommended since the habanero peppers will burn the skin.

Ingredients:
8  half pint canning jars with lids and rings
1 ½ cups cider vinegar
6 ½ cups white sugar
1 cup shredded carrot
½ cup minced red bell pepper
15  habanero peppers, seeded and minced
2 (3 ounce) pouches liquid pectin

Directions:
Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly. Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Prep time: 30 mins
Cook time: 20 mins
Total time: 4 hrs 50 mins
Yields: 8 half pint jars

Calories: 81.6
Carbohydrates: 20.8 g
Sugars: 20.5 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 1.9 mg
Beef Tips and Merlot Gravy with Beef and Onion Rice
Category: everyday-cooking
By GloryB

The merlot adds depth to the dish.

Ingredients:
¼ cup all-purpose flour
¼ cup Worcestershire sauce
2 tablespoons garlic powder
½ teaspoon seasoned salt, or to taste
1 pound beef tips (preferably black angus)
2 tablespoons vegetable oil, or as needed
1 (16 ounce) package sliced fresh mushrooms
1 small onion, chopped
1 (32 fluid ounce) container beef broth
2 (.75 ounce) packets dry brown gravy mix
1 tablespoon browning sauce (such as Kitchen Bouquet®)
½ teaspoon Worcestershire sauce
1  bay leaf
1 teaspoon dried parsley
¼ cup Merlot wine
¼ cup butter
1 small onion, chopped
1 cup white rice
2 (10.5 ounce) cans beef consomme

Directions:
Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth and toss the beef tips in the flour mixture to coat. Remove beef with a slotted spoon. Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until the onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until the beef is browned and no longer pink inside, about 10 minutes. Pour in beef broth and whisk dry brown gravy mix into the beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours. About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into the mixture and pour in beef consomme. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and the liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over the rice.

Prep time: 25 mins
Cook time: 8 hrs
Total time: 8 hrs 25 mins
Yields: 5 servings

Calories: 574.2
Fat: 24.2 g
Saturated fat: 10.2 g
Carbohydrates: 50.8 g
Sugars: 5.1 g
Dietary fiber: 2.6 g
Protein: 35.7 g
Cholesterol: 108.9 mg
Sodium: 1724.6 mg
Savory Portobello Mushroom Burgers
Category: main-dish
By Kerri

This is a quick, easy, and light alternative to the regular beef burger. Many meat eaters I know love these! Can be topped with mayo, tomatoes, and shredded old Cheddar or Monterey Jack cheese. I prefer to top them with roasted red peppers and goat cheese.

Ingredients:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon Worcestershire sauce  (Optional)
1 pinch salt and ground black pepper
4 large portobello mushrooms, stems removed
4  kaiser rolls, split

Directions:
Preheat grill for medium-high heat and lightly oil the grate. Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper in a bowl. Brush the mixture over the tops and bottoms of the mushrooms; let stand for 10 minutes. Grill mushrooms on the preheated grill with the cover closed until mushrooms are browned and tender, about 10 minutes, turning once. Serve on kaiser rolls.

Prep time: 15 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 4 mushroom burgers

Calories: 188.4
Fat: 8.5 g
Saturated fat: 1.2 g
Carbohydrates: 23.7 g
Sugars: 1.9 g
Dietary fiber: 1 g
Protein: 4.1 g
Sodium: 320.6 mg
Sassy Popcorn


Ingredients:
parmesan cheese, butter, garlic powder, salt

Directions:
Pop popcorn in micro according to directions and place in large bowl.
Melt butter with garlic powder in micro.
Sprinkle parmasean cheese, Itlaian seasoning and seasoned pepper over popcorn.
Pour melted butter with garlic over popcorn in a circular motion.
Toss popcorn to distribute in gredients evenly and serve immediately!
Yummy!
Want to make it spicy and sassy?.
Just put a couple of dashes of hot sauce with the butter before melting- or use some red pepper flakes thats great too!
But watch out it gets hot fast!
Spicy Ginger Cookies
Category: desserts
By Anisa

These are our traditional Christmas cookies. The shortening keeps the cookies soft; all butter will result in a harder cookie.

Ingredients:
2 cups lightly packed brown sugar
1 cup butter-flavored shortening, melted
½ cup unsalted butter, melted
½ cup molasses
2  eggs
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon salt
1 teaspoon ground cloves
½ teaspoon cayenne pepper
4 cups all-purpose flour
½ cup coarse sugar crystals, or as needed

Directions:
Preheat oven to 375 degrees F (190 degrees C). Whisk brown sugar, shortening, butter, molasses, eggs, baking soda, cinnamon, ginger, salt, cloves, and cayenne pepper together in a large bowl until glossy; fold in flour until dough is just-combined. Pour coarse sugar into a shallow bowl. Roll dough into 48 balls. Roll balls in sugar and place 2-inches apart on a baking sheet. Bake in the preheated oven until the tops of the cookies crack, about 9 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 dozen cookies

Calories: 151.1
Fat: 6.7 g
Saturated fat: 2.4 g
Carbohydrates: 21.8 g
Sugars: 12.9 g
Dietary fiber: 0.4 g
Protein: 1.4 g
Cholesterol: 12.8 mg
Sodium: 129.2 mg
Vegetarian Taco Soup


Ingredients:
pinto beans, dark red kidney beans, corn, green beans, stewed tomatoes, diced tomatoes with juice, diced tomatoes with green chilies, beer, corn tortillas, salt, cheddar cheese

Directions:
Drain pinto beans, kidney beans, corn and green beans. Add to large stockpot.
Add stewed tomatoes, diced tomatoes, beer and seasoning mixes to stockpot. Stir.
Bring to a boil over medium high heat, stirring occasionally. Boil 5 to 10 minutes, stirring frequently. Reduce heat to low and simmer for 15 to 30 minutes.
Meanwhile, brush a small amount of oil onto tortillas. Alternatively, spray tortillas with cooking spray. Sprinkle with desired amount of salt.
Bake tortillas on a cookie sheet in a moderate oven for 5 to 10 minutes, until lightly browned and crisp. Watch closely. When cool, crumble tortillas.
Dish soup, sprinkle with crumbled tortillas and with shredded cheddar cheese, if desired.
Note: If you like your soup extra spicy, you may want to substitute an additional 10 oz. can diced tomatoes and green chilies for the 14.5 oz. can diced tomatoes in tomato juice. If you like your soup thinner, add tomato juice or water until desired consistency.
Canadian Maple Butter Tarts


Ingredients:
raisins, walnuts, eggs, real maple syrup, brown sugar, butter, salt

Directions:
Roll out pastry and cut into 12 circles.
Fit pastrys into muffin or tart cups.
Sprinkle raisins and or walnuts in the bottom of each tart.
Beat together eggs, maple syrup, brown sugar, butter and salt.
Pour into tart shells, about 2/3 full.
Bake at 375 F for 20-25 minutes, until set.
Cool 5 minutes and remove from pan.
In some places you can find pre made tart shells in the freezer section along side pie shells.