xiaoxl/recipe_data huggingface dataset:
Easy Mashed Potato Casserole
Category: side-dish
By Dawnsigkap

Great for preparing beforehand and then an easy 35-minute bake when company comes over.

Ingredients:
2 tablespoons butter
9 large potatoes, peeled
1 (8 ounce) container sour cream
1 (6 ounce) package cream cheese
1 teaspoon onion salt
½ teaspoon garlic powder
1 dash ground black pepper
½ cup shredded Cheddar cheese
1 pinch dried parsley flakes, or to taste
1 pinch paprika, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika. Bake, uncovered, until cheese is bubbly, about 35 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 casserole

Calories: 408.4
Fat: 15.2 g
Saturated fat: 9.4 g
Carbohydrates: 59.9 g
Sugars: 2.7 g
Dietary fiber: 7.4 g
Protein: 10.2 g
Cholesterol: 40.7 mg
Sodium: 315.5 mg
Chili Meat Loaf


Ingredients:
lean ground beef, quick oats, eggs, chili sauce, black pepper

Directions:
Make foil handles for slow cooker. Do this by cutting three 18x3 inch strips of heavy duty foil paper; place in bottom of slow cooker in criss-cross strips to resemble bicycle spokes on a wheel.
Spray foil paper in slow cooker with cooking spray.
In a bowl, combine beef, beefy onion soup mix, oats, eggs, 3/4 cup chili sauce, and black pepper; mix well.
With your hands, shape meat mixture into round ball.
Place round ball into slow cooker; pat down into loaf shape.
Cover and cook on low for 3 to 4 hours. Before last half hour of cooking time, spread remaining chili sauce over top of loaf and continue cooking.
Use foil handles to lift meat loaf out of slow cooker.
Tomatillo Guajillo Mild Salsa for Canning


Ingredients:
chilies, onion, bulb of garlic, lime, avocado oil, sugar, sea salt, kosher salt, black pepper, oregano, chipotle pepper, cilantro, parsley

Directions:
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
Place Guajillos in a bowl breaking up in small pieces to soften faster and cover with boiling water. Cover the bowl. Give it an hour to rehydrate.
Preheat oven to 425 degrees.
On a large pan place, tomatillos, jalapenos, onion, garlic, shishitos, lime and oil tossing to lightly coat. Spread in a single layer.
Roast for 30 minutes.
In a blender or food processor place lime zest and soaked guajillos with soaking water, roasted  veggies discarding the skins from the garlic and stems from shishito chiles. Along with the rest of the listed ingredients. Pulse to a semi smooth salsa.
Place in pot to heat to desired thickness.
Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. I like to wipe with vinegar. Center lid on jar. Apply band until fit is fingertip tight.
Process jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. If they do refrigerate and enjoy. Label jars and enjoy giving as gifts and eating, Storing for up to a year.
Easy Beef Stroganoff


Ingredients:
butter, mushroom, onion, ketchup, salt, garlic powder, flour, sour cream

Directions:
Sauté mushrooms and onions in butter.
Remove from pan.
Sauté meat till browned.
Add 2/3 tin of consume, ketchup, salt, garlic.
Cover and simmer x 15 minutes.
Stir flour into remaining consume.
Increase heat in pan, stir in flour mixture and bring to a boil, stirring constantly.
Add mushrooms and onion.
Reduce heat and add the sour cream (do not boil after adding sour cream].
Boil broad noodles, drain.
Serve stroganoff over the noodles.
Simple Oven-Baked Salmon
Category: uncategorized
By The Recipe Collector

With a few simple ingredients, cook some of the best salmon! Pairs great with baked Brussels sprouts.

Ingredients:
2 (8 ounce) salmon fillets
2 teaspoons coarse salt
2 teaspoons ground black pepper
1 ½ teaspoons chopped fresh dill
2 tablespoons lemon juice

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper. Evenly season salmon fillets with salt, pepper, and dill. Drizzle lemon juice evenly over fillets. Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Cut each fillet into 2 pieces and serve.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 126.6
Fat: 3.8 g
Saturated fat: 0.9 g
Carbohydrates: 1.3 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 20.7 g
Cholesterol: 48.3 mg
Sodium: 1214.3 mg
Cold Cherry Soup


Ingredients:
tart cherries, wine vinegar, cornstarch, cinnamon, heavy cream, sugar, cinnamon, nutmeg

Directions:
Drain cherries, if necessary, saving liquid.
Puree cherries and reserved liquid, if any,  in blender or food processor.
Add enough water to cherry puree to make 2 quarts.
Add vinegar, cornstarch, and cinnamon.
Place in pan and cook, stirring constantly, until slightly thickened.
Remove from heat.
Add cream.
Season with additional sugar to taste.
Chill.
When ready to serve, top with sweetened whipped cream and dust with cinnamon or nutmeg to garnish.
**Can be used as the soup course of a meal, but substitute sour cream for the whipped sweetened cream to garnish and season to taste with salt or vinegar to taste.
Easy Pork Posole
Category: soups-stews-and-chili
By TJ Lombard

Traditionally a long-simmered stew, this Mexican-inspired stew is quick and easy, thanks to canned hominy. Searing the pork loin in the pot before making the stew gives you a great base of flavors so the stew seems as if it indeed simmered all afternoon. Garnish with chopped cilantro and serve with warm tortillas on the side. Yum, yum, yum.

Ingredients:
1 pound pork loin, chopped
salt and ground black pepper to taste
1 tablespoon canola oil
1  onion, diced
2 tablespoons water
4 cloves garlic, minced
2  serrano peppers, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 cups water
2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
¼ cup cornmeal
2 (15 ounce) cans hominy, drained
¼ cup chopped fresh cilantro
1  lime, juiced

Directions:
Season pork with salt and pepper. Heat oil in a pot over medium-high heat. Cook and stir pork in hot oil until browned, 5 to 10 minutes. Transfer pork to a plate and return pot to heat. Reduce heat to medium-low. Cook and stir onion and 2 tablespoons water in hot pot until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. Add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute. Stir 2 cups water, chicken broth, and tomatoes into onion mixture. Whisk in cornmeal and bring to a simmer over high heat, stirring often; add hominy, pork, salt, and pepper to taste. Reduce heat to medium-low and cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice.

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

Calories: 288.7
Fat: 10.3 g
Saturated fat: 2.7 g
Carbohydrates: 31.5 g
Sugars: 5.7 g
Dietary fiber: 5.5 g
Protein: 16.2 g
Cholesterol: 37.4 mg
Sodium: 748.3 mg
Pan-Fried Tofu
Category: appetizers-and-snacks
By KES115

Firm tofu breaded with nutritional yeast then pan-fried until golden brown. Creates a crispy breading. Great with hash browns and toast for a weekend breakfast, lunch, whatever! My daughter likes to dip this in ketchup. Excellent in a sandwich. For a low-fat version you can also bake at 350 degrees F (175 degrees C) on a nonstick baking sheet for 15 to 20 minutes.

Ingredients:
1 (16 ounce) package water-packed firm tofu, drained and rinsed
6 tablespoons nutritional yeast
½ teaspoon garlic powder, or to taste  (Optional)
salt and ground black pepper to taste
1 ½ tablespoons olive oil

Directions:
Slice tofu into 1/4-inch slabs. Place nutritional yeast on a plate. Mix in garlic powder, salt, and pepper. Roll tofu slices in the nutritional yeast mixture until evenly coated. Heat oil in a nonstick skillet over low to medium heat. Add tofu slices; cook until golden brown and crispy, 3 to 5 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 248
Fat: 15.4 g
Saturated fat: 2.1 g
Carbohydrates: 8.8 g
Sugars: 0.1 g
Dietary fiber: 5.6 g
Protein: 24 g
Sodium: 58.6 mg
Quick Mix Kale Salad (Raw Recipe)


Ingredients:
cucumber, red bell pepper, avocado, tomatoes, radicchio, kale, olive oil, garlic cloves, salt, lemon pepper

Directions:
Toss together salad ingredients.
Blend dressing ingredients until smooth. Pour over the salad and let it sit for 20 minutes at room temperature before eating, letting the flavors develop! (As previously stated, I leave mine out for 2-3 hours and then it's WONDERFUL].
Garnish with fresh herbs.
Chopped Cheese Sandwich
Category: main-dish
By Soup Loving Nicole

These sandwiches originated in New York City and are traditionally made on a flat top grill; however, most people do not have those so I created a cast iron skillet version.

Ingredients:
2 tablespoons stone ground mustard
2 tablespoons ketchup
4  pickled cherry peppers, stems removed
1 tablespoon butter
¼ cup chopped onions
12 ounces lean ground beef
salt and pepper to taste
3 slices American cheese
2  hoagie rolls, toasted
1 cup shredded iceberg lettuce
1  roma tomato, thinly sliced

Directions:
Combine mustard, ketchup, and cherry peppers in the bowl of a food processor. Pulse until smooth and set aside. Melt butter in a small skillet over medium-high heat. Add onions and cook until onions are soft and are starting to caramelize, about 5 minutes. Remove from heat and set aside. Form beef into two patties and season with salt and pepper. Heat a large cast iron skillet over medium-high heat. Add hamburger patties and cook 5 minutes or until a crust forms on the bottom. Flip patties over and cook 3 minutes. Using a wide spatula, break patties up into large pieces. Sprinkle sauteed onion in between the spaces of the hamburger pieces. Layer cheese over the beef, and cook 2 minutes or until cheese is melted. Spread reserved mustard sauce on the bottom bun of each hoagie roll. Divide meat mixture between the two sandwiches. Top each with shredded lettuce and sliced tomato.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 sandwiches

Calories: 803.5
Fat: 44.8 g
Saturated fat: 22.7 g
Carbohydrates: 46.6 g
Sugars: 9.6 g
Dietary fiber: 3.9 g
Protein: 51.2 g
Cholesterol: 173.4 mg
Sodium: 1775.8 mg
El Torito Cilantro and Pepita Salad Dressing


Ingredients:
anaheim chilies, garlic cloves, ground black pepper, salt, red wine vinegar, Cotija cheese, fresh cilantro, mayonnaise, water

Directions:
Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor.
Blend approximately 10 seconds, and then add cilantro little by little until blended smooth.
Depending on size of blender, it may be necessary to do in batches.
Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth.
Add the blended ingredients to the mayonnaise mixture, and mix thoroughly.
Place in an airtight container and refrigerate.
Will keep for three days.
Easiest & Best Chocolate Cake W. Heavenly Chocolate Frosting


Ingredients:
walnuts, pecans, sugar, vanilla, baking powder, sugar, vanilla, butter, vanilla

Directions:
FOR THE CAKE:  Place eggs in blender container and whip for a few seconds.  While the blender continues running, add the remaining ingredients in the order listed and blend for 30 seconds.
Pour the batter into a greased and floured 10-inch layer pan with a removable bottom.  REPEAT this for second layer.  Bake the 2 layers at one time in a 350°F oven for 20 minutes or until a cake tester inserted in center comes out clean.
NOTE: Don’t double this recipe for the cake, do it twice.  It’s so fast it won’t take long to whiz it up.
Fill with whipped cream between the layers and frost with Heavenly chocolate Frosting.  Serves 8 very lucky people.
FOR THE WHIPPING CREAM FILLING:  Beat 3/4 cup cream with 1 tablespoons sugar and 1 teaspoon vanilla until cream is stiff.
FOR THE CHOCOLATE FROSTING:  Place chocolate chips in blender container.  Heat together the butter and cream until comes to a boil.  Pour hot mixture into blender container and whip for 30 seconds or until frosting is smooth and chocolate is melted.  Allow to cool and spread on cake.  Will frost the top and sides of 1 10-inch cake.
7/8 cups is just below 1 cup, between 3/4 and 1 cup.
Love of Eating.
Pasta Siciliano
Category: world-cuisine
By Cathy Johnston

This wonderful and easy skillet pasta dish includes sun-dried tomatoes, olives, pine nuts, feta cheese, and crushed red pepper flakes. This is an authentic alternative that gets rave reviews in our family.

Ingredients:
1 (16 ounce) package uncooked farfalle pasta
¼ cup olive oil
3 cloves chopped garlic
1 teaspoon crushed red pepper flakes
2 tablespoons lemon juice
½ cup pine nuts
1 (2.25 ounce) can sliced black olives
½ cup chopped sun-dried tomatoes
1 cup crumbled feta cheese
salt and pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 433.7
Fat: 20.1 g
Saturated fat: 6.7 g
Carbohydrates: 49 g
Sugars: 3.7 g
Dietary fiber: 3.7 g
Protein: 15.3 g
Cholesterol: 28 mg
Sodium: 638.5 mg
Spiced Chocolate Applesauce Cake


Ingredients:
flour, cocoa powder, baking soda, cinnamon, salt, sugar, eggs, vanilla extract, applesauce, buttermilk

Directions:
Preheat the oven to 350°F Line 2 nine-inch round cake pans with parchment paper, and grease the sides of the pans.
Sift together flour, cocoa, baking soda, cinnamon and salt; set aside.
Beat together the oil and sugar in a mixing bowl.
Add the eggs, one at a time, beating well after each addition.
Blend in the vanilla and the applesauce.
Add the dry ingredients alternately with the buttermilk to creamed mixture, beating well after each addition.
Divide the batter evenly between the two pans.
Bake in the preheated 350°F oven for 45 to 50 minutes or until cake tests done.
Cool 10 minutes in pan on rack.
Remove from the pans; cool on rack. Ice with frosting as desired.
Special Country Breaded Chicken Sandwich


Ingredients:
instant mashed potatoes, parsley flakes, poultry seasoning, onion powder, parmesan cheese, egg, milk, self-rising flour, black pepper, salt, chicken breast fillets, bacon, tomatoes, lettuce, onion, pickle, mayonnaise, Dijon mustard

Directions:
In a large frying pan, fry bacon til crisp.
Remove bacon from pan and reserve grease for frying chicken breast. Set aside bacon to drain on a paper towel to cool.
In a medium bowl combine crushed (frito]tostitos scoops,dry instant pototoes,parsley flakes,poultry seasoning, onion powder and parmesan cheese, set aside.
In another bowl combine egg,milk,flour and salt & pepper, set aside.
Dip chicken breast fillets in batter mixture than into breading mixture and place in hot bacon grease.
Fry on medium heat, turning fillets every 10 minutes to keep from burning for 30 to 45 minutes, depending on how thick the fillets are.
Make sandwich with bread buns,tomato,lettuce,onion(opt],pickles(opt],bacon, Mayonnaise and Dijon Mustard and serve with your favorite chips or a cold macaroni or potato salad.
Red Beans & Rice


Ingredients:
water, dry red wine, onions, garlic, fresh parsley, green onion, dried mint, bacon drippings, ham bone, salt, cayenne pepper

Directions:
Prepare the beans the night before. Clean and pick through the beans.
Rinse several times in water to clean.
In a large mixing bowl, combine the beans, with enough water to cover by 1 inch, the wine, onions and garlic, parsley, green onions and mint.
Soak overnight covered in the refrigerator.
The next morning, in an 8 quart pot, saute the ham bone and scraps in the bacon drippings.
Pour the bean mixture (including all the water and seasoning] into the pot.
Add enough meat stock to cover the beans by 2 inches.
Reduce heat when it comes to a boil.
Cover and simmer for 2 hours or until tender, stirring occasionally so the beans won't stick and burn.
Season to taste with salt and hot sauce.
To thicken, remove one cup beans and place in blender and puree.
Return them to the pot and stir.
Serve over cooked rice with chopped onions and hot sauce.
Barb's Almond Pound Cake


Ingredients:
butter, sugar, eggs, flour, salt, baking powder, baking soda, vanilla, buttermilk

Directions:
Preheat oven to 325°.
Grease and flour a 10-inch tube pan.
Cream butter and sugar till fluffy; beat in eggs one at a time.  Blend in vanilla, peel and almond filling.
Stir together dry ingredients and add alternately with buttermilk.
Pour into pan and bake at 325° for 55-70 minutes.
Test with toothpick or bamboo skewer to see if done.
Cool in wire rack 20 minutes before removing from pan.
Remove from pan and cool completely.
Cherry Bars


Ingredients:
margarine, sugar, eggs, flour, vanilla, cherry pie filling

Directions:
Cream margarine and sugar. Add eggs, one at a time, stirring after each. Add flour and vanilla, mix well.
Spread 3/4 batter into greased 9x13 pan, cover with cherry pie filling, and drop remaining batter by spoonfuls over the pie filling.
Bake at 350 degrees for 35-45 minutes.
Sprinkle with powdered sugar while still hot.
Middle Eastern Spiced Orange Salad


Ingredients:
navel oranges, olive oil, salt, cinnamon, ground coriander, ground cumin, garlic clove, fresh cilantro

Directions:
1.Grate rind from orange and reserve zest. Remove peel and slice oranges. (You can halve or quarter them for easier eating in you like.].
2. Combine rest of ingredients except cilantro in a bowl and toss with oranges and zest. Garnish with cilantro.
Puffed Caramel Corn
Category: desserts
By rookie

Puffed corn can be found in the potato chip aisle of your grocery store. This is a great caramel corn without hulls or unpopped kernels. Warning: you need to make a double batch of this because it doesn't last long, at least not in my house. Very addicting. Love it!

Ingredients:
1 (8 ounce) bag corn puffs (such as O-Ke-Doke®)
1 cup salted peanuts  (Optional)
1 cup butter
1 cup packed brown sugar
½ cup light corn syrup
1 teaspoon baking soda

Directions:
Preheat oven to 250 degrees F (120 degrees C). Combine corn puffs and peanuts in a large roasting pan. Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes. Remove from heat; stir in baking soda until mixture foams up. Pour over corn-peanut mixture and toss well using rubber spatulas. Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes. Spread on waxed paper to cool. Break apart and transfer to an airtight container.

Prep time: 15 mins
Cook time: 52 mins
Total time: 1 hr 7 mins
Yields: 8 servings

Calories: 631.3
Fat: 42.2 g
Saturated fat: 17.6 g
Carbohydrates: 62 g
Sugars: 33.7 g
Dietary fiber: 2.1 g
Protein: 6.2 g
Cholesterol: 62.1 mg
Sodium: 787.5 mg
Vallie's Amaretto Sour


Ingredients:
oranges, juice of, Amaretto, Bacardi light rum

Directions:
Garnish with a bright red cherry and an orange rind.
juice your oranges.
strain your oranges.
put juice into measuring thingie (ya know, with the oz's on the side, lol].
pour in amaretto (same amt as oj].
pour in sweet and sour mix (same amt as oj, too].
fill with ice, then add bacardi.
If you have a shaker, shake it up really good (with ice] and pour into'old fashioneds' glasses (I don't mean yo gramma's glasses, I mean lil glass tumblers, short and stout].
If you don't, use a mixer or stir stick and mix it up real well.
Garnish.
Quick Tip: ALWAYS fill glasses to the top with ice before pouring in drink.
Prosciutto Wrapped Egg Cups


Ingredients:
prosciutto, eggs, onion, mushroom, fresh spinach, sun-dried tomatoes, cherry tomatoes

Directions:
1.Chop up your onions,mushrooms and sun dried tomatoes. We soaked our sun dried tomatoes in water for a few minutes first, but you don’t have to. We buy the ones that are not packed in oil.
2.Saute onions, mushrooms and tomatoes in some ghee or coconut oil until your onions are translucent. Throw in your spinach until it is wilted. Then remove from heat and set aside.
3.In a small bowl, beat 5 eggs with a fork and then season with salt and pepper. Go easy on the salt because your prosciutto will also add salt.
4.Grease your muffin tins really, really well. We also have silicon muffin cups but went with actual muffin tins today so that our prosciutto would crisp up.
5.Lay one piece of prosciutto into each cup and mold it around until it fits. You don’t want any holes for the egg to leak through.
6.In six of our cups, we spooned in some of our mushroom, onion, tomato and spinach filling. We then poured the beaten eggs into each of those cups until they were full.
7.For the remaining six cups, we cracked a whole egg into each and then dropped in half of a cherry tomato. We sprinkled freshly ground pepper and sea salt on these ones.
8.Variations: you could put just about anything you like in these: cheese if you eat dairy, sausage, smoked salmon, red or green bell pepper, broccoli  etc….
9.Bake in a preheated 200 C oven for about 15 minutes or until set and starting brown on top. Let them sit for a few minutes after they come out of the oven and then run a knife around the side to remove them from the pan (this is the part where you can tell if you greased your pan well enough!].
Creamy Baked Spaghetti Squash Parmesan (Low-Carb)


Ingredients:
spaghetti squash, parmesan cheese, ground sage, garlic powder, ground cayenne pepper, salt, parmesan cheese

Directions:
Preheat oven to 375 degrees.
Cut spaghetti squash in half, lengthwise, and remove seeds.  Place on foil lined baking sheet, cut side down, and bake for 35 minutes.
Remove from oven, and allow to cool.
Meanwhile, combine half and half, 1/2 cup parmesan cheese, and seasonings in a small bowl.  Whisk to combine.  Set aside.
When spaghetti squash is cool enough to handle, use two forks to pull the squash strands from the skin.  Place in a 2 quart casserole dish.  Discard skins.
Pour the cream mixture over the squash, and stir to combine.
Top with 1/2 cup parmesan cheese.
Place in oven, and bake 20-30 minutes.  If the cheese does not brown and bubble, broil for 5-10 minutes.
Serve hot, and enjoy!
Thin French Apple Tart


Ingredients:
sugar, ground cinnamon, golden delicious apples, honey, vanilla extract

Directions:
Preheat oven to 425.
Place dough on a lighlty floured surface; roll into a 12 circle.  Place on a 12 inch pizza pan.  Combine sugar and cinnamon.  Sprinkle 1 T sugar mixture over dough.  Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center.  Sprinkle apple slices with remaining sugar mixture.  Bake at 425 for 30 minutes.
Combine honey and vanilla in a microwave-safe bowl. Microwave at High 40 seconds.  Brush honey mixture over warm tart.
Serve warm.