xiaoxl/recipe_data huggingface dataset:
Cheesy Ham and Tot Cups
Category: main-dish
By Farmland

Cubed ham is baked in potato-nugget 'shells' and topped with shredded Monterey Jack cheese and sliced green onions.

Ingredients:
Nonstick cooking spray
½ (32 ounce) package frozen fried potato nuggets (such as Tater Tots®)
½ (16 ounce) package Farmland® Cubed Ham
1 ½ cups shredded Monterey Jack cheese
Sliced green onions or chopped fresh chives

Directions:
Preheat oven to 425 degrees F. Coat 12 (2 1/2-inch) muffin tins with nonstick cooking spray. Place 4 potato nuggets in each muffin tin. Bake for 12 minutes. Remove from oven. Use the bottom of a 1/4-cup measure to press the potatoes into the bottom and part way up the sides. Return to the oven and bake 12 minutes more. Divide ham among cups. Bake for 10 minutes more or until cups are crisp and brown and ham is heated through. Remove from oven. Divide cheese among cups. Bake 5 minutes or until cheese is melted and edges are golden. Remove from tins. Garnish with green onions or chives.

Prep time: 10 mins
Total time: 40 mins
Yields: 12 servings
Gourmet Belgian Hot Chocolate


Ingredients:
milk, vanilla bean, bittersweet chocolate

Directions:
Start off by mixing together the milk and the vanilla bean in a saucepan., Heat the milk on medium flame., Do so till you see the appearance of bubbles around the edge of the saucepan., Reduce flame., Add the chocolate pieces., Whisk occasionally, until melted., Remove from flame., Remove the vanilla bean., You may rinse, dry and save the vanilla bean to use later on in another recipe., If the milk is too thick, add some more milk to thin it., Just before serving, whisk the milk vigorously to create alot of foam., Serve with a smile!
Wild Mint Tea Mix


Ingredients:
lemon balm leaves, spearmint, clove

Directions:
Mix the herbs.
For each cup of tea, steep 1 tablespoon of herbal tea mix in 1 cup boiling water.
Strawberry Rhubarb Jam


Ingredients:
strawberries, rhubarb, sugar

Directions:
Let jars, rims and lids stand in hot water until they are ready to be filled.
Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
Stir pectin into fruit.
Bring to a rolling boil.
Using a blender wand or hand masher break up the rhubarb.
Add sugar.
Return to a full boil and boil 1 minute.
(It will increase in size.].
After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top.
Put rims and seals on jar and tighten as much as possible.
Invert jars for 5 minutes then turn upright.
Let sit for 24 hours before serving.
Rocky Road Cupcakes


Ingredients:
mini marshmallows, chocolate chips, walnuts

Directions:
Heat oven to 350*., Prepare cake mix as box directs., Add remaining ingredients to batter., Blend well., Fill muffin cups 3/4 full., Bake for 22 minutes or until pick comes out clean., Cool in pan.
Cinnamon Walnut Quinoa With Raisins - Breakfast Week


Ingredients:
water, quinoa, salt, artificial sweetener, ground cinnamon, walnuts, raisins, dried cranberries, milk, yogurt

Directions:
In a medium saucepan, bring 4 cups of water to a boil.  Add the quinoa with a pinch of salt.  Once it returns to a boil, reduce the heat, cover and cook for about 15 minutes.
As the quinoa nears the end of its cooking time, stir in the sweetener and the cinnamon.  Remove from heat once it has finished cooking.
Sprinkle the chopped walnuts and raisins/cranberries over the top.
Serve warm with or without milk or yogurt.
Serve with a side of fresh fruit.
Chef-Boy-I-Be Illinois' Lemon Curd Tartlettes


Ingredients:
mini graham cracker tart crusts, low-fat vanilla yogurt

Directions:
Bake the premade crusts according to package directions., Put 1-2 tablespoons of lemon curd in bottom of each shell., Top with vanilla yogurt., Serve with fresh fruit on the side.
Becky's Easy Cilantro Lime Rice
Category: side-dish
By BCOLLINS1

This rice is great as a side dish or added to your favorite taco salad or burrito. Much like you will find in fresh-Mex restaurants.

Ingredients:
½  onion, chopped
1 (4 ounce) can green chilies
1 tablespoon minced garlic
1  lime, juiced
½ bunch cilantro, chopped
3 cups water
4 teaspoons chicken bouillon granules
1 teaspoon salt
1 tablespoon butter, softened
3 cups uncooked instant rice

Directions:
Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture. Bring the water to boil in a saucepan. Stir the cilantro mixture, chicken bouillon granules, salt, butter, and rice into the water and return to a boil; reduce heat to medium-low and cover. Simmer until the rice has absorbed the liquid entirely, about 20 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 cups

Calories: 114.5
Fat: 1.5 g
Saturated fat: 0.6 g
Carbohydrates: 22.8 g
Sugars: 0.7 g
Dietary fiber: 0.9 g
Protein: 2.2 g
Cholesterol: 2.6 mg
Sodium: 440.6 mg
Sweet Potato Bread II
Category: bread
By Umm Asiyah

A hearty bread with the warm taste of sweet potatoes and the tangy taste of orange juice. This is a great way to use your leftover baked sweet potatoes but canned are fine too.

Ingredients:
3  sweet potatoes
3 cups white sugar
4  eggs
1 cup vegetable oil
¾ cup orange juice
3 ½ cups all-purpose flour
1 ½ teaspoons salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Wash sweet potatoes, slice lengthwise and place on a lightly greased baking sheet. Bake in preheated oven until tender, about 30 minutes. Let cool, peel and mash. In a large mixing bowl, beat together sugar, eggs and oil. Stir in orange juice and 2 cups mashed sweet potatoes. In a separate bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves. Stir flour mixture into egg/sweet potato mixture until just combined. Fold in pecans if desired. Pour batter into prepared pans. Bake in preheated oven for 1 hour 25 minutes, or until golden brown and a toothpick inserted into center of a loaf comes out clean.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 2 - 9x5 inch loaves

Calories: 330.7
Fat: 12.4 g
Saturated fat: 1.9 g
Carbohydrates: 52.1 g
Sugars: 31.8 g
Dietary fiber: 1.4 g
Protein: 3.9 g
Cholesterol: 37.2 mg
Sodium: 325.8 mg
Florentine Meatballs


Ingredients:
frozen spinach, onion, garlic cloves, egg, milk, parmigiano-reggiano cheese, coarse salt, black pepper, extra virgin olive oil

Directions:
Preheat oven to 400 degrees F.
Wring defrosted spinach dry in a clean kitchen towel.
Place turkey in a bowl and make a well in the middle of it.
Add the spinach, onion, garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 to 25 minutes (depending on your oven].
Top with alfredo sauce.
Grandma's Famous Potatoes Au Gratin


Ingredients:
parmesan cheese, cracked black pepper, kosher salt, yukon gold potatoes, yellow onion, sharp cheddar cheese, heavy cream, chicken broth, dry white wine, rubbed sage, dry mustard, ground nutmeg, parmesan cheese, paprika, parsley flakes

Directions:
PREHEAT oven to 400°F; MEASURE the GROUP ONE ingredients into a small bowl (3 tablespoons parmesan cheese, 1 1/2 teaspoons kosher salt and 1/2 teaspoon ground black pepper]; MIX well with fork; SET aside.
PEEL and slice potatoes thinly; PEEL and slice onions thinly (into rings]; GRATE 3 cups sharp cheddar cheese.
LIGHTLY grease a 2.5 quart dish or 9x13 baking dish; LAYER 1/3 of the potatoes, 1/2 of the onion, 1/3 of the cheese, and 1/3 of the GROUP ONE mixture.
REPEAT layers, finishing with with remaining potatoes, the remaining GROUP 1 mixture, and the remaining cheese.
COMBINE 1 cup heavy cream with 3/4 cup strong chicken broth and 1/4 cup dry white wine in a bowl; ADD 1 teaspoon rubbed sage, 1/2 teaspoon prepared horseradish (or 1/2 teaspoon dry mustard], and 1 dash ground nutmeg; WHISK mixture well; POUR mixture evenly over potatoes.
SPRINKLE 1/8 cup powdered parmesan cheese, 1 dash paprika, 1 dash freshly cracked pepper and 1/2 teaspoon chives or parsley, evenly over the top of mixture in baking dish for the GARNISH.
BAKE 1 hour.
ALLOW to stand about 10 minutes to cool and set, before serving.
SERVE.
GET READY to melt into your seat after just one taste!
Chocolate Cavity Maker Cake
Category: desserts
By Caitlin Koch

Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for frosting. This cake made me an instant star with my clients. I quickly became known as 'that incredible chocolate cake lady!'

Ingredients:
1 (18.25 ounce) package dark chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3  eggs
⅓ cup vegetable oil
½ cup coffee flavored liqueur
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 1 - 10 inch Bundt pan

Calories: 527.6
Fat: 26.4 g
Saturated fat: 12.2 g
Carbohydrates: 66 g
Sugars: 46.3 g
Dietary fiber: 3 g
Protein: 6.1 g
Cholesterol: 63.2 mg
Sodium: 498.5 mg
Overnight Brunch Casserole


Ingredients:
butter, bacon, spinach, cheddar cheese, eggs, half-and-half, salt, dried mustard, scallions, fresh parsley

Directions:
Butter a 13 x 9-inch baking pan. Place bread cubes in baking pan. Add bacon and spinach. Top with cheese.
Whisk together eggs, half-and-half, salt and dried mustard.
Pour over bread mixture, covering thoroughly.
Cover baking pan with plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees. Remove plastic wrap and bake for 35-45 minutes or until set and brown on top.
Garnish with scallions and parsley.
Chicken Enchiladas Verdes


Ingredients:
chicken breast halves, chicken broth, carrot, garlic cloves, onion, bay leaf, parsley sprigs, butter, tortillas, flour, onion, spinach, cilantro, sour cream, green onions, green chilies, monterey jack cheese, sour cream, olive oil

Directions:
FOR FILLING:
Place chicken and broth in large saucepan.
Add carrot, onion, garlic, parsley and bay leaf.  Bring to boil.
Cover and simmer 5 minutes at very low heat.
Turn off heat and let stand until chicken is cooked through, about 40 minutes.
Remove chicken from broth and cool slightly.
Strain cooking liquid.
Return to saucepan and boil until reduced to 1 1/2 cups.
Skin and bone chicken; shred meat and place in medium bowl. Chill.
FOR SAUCE:
Melt butter in heavy medium saucepan over low heat.
Add flour and cook until light brown, stirring frequently, about 5 minutes.
Whisk in reserved chicken cooking liquid, increase heat to medium and cook until sauce thickens, stirring occasionally.
Add spinach and stir until wilted, about 2 minutes.
Transfer to processor.
Add sauce, sour cream, onions, cilantro and can of chilies.  Puree until smooth.
Season with salt and pepper.
Preheat oven to 400°F.
Butter a 9x13 baking dish.
Spread 1/2 cup sauce over the bottom.
Add 1/2 cup sauce to cooked, chilled chicken, then mix in 2 1/2 cups grated cheese.
Pour 5 tablespoons oil into heavy medium skillet, heating over medium-low heat.
Add 1 tortilla and cook until softened, about 5 seconds.
Drain and repeat with rest of tortillas.
Divide chicken filling among tortillas and roll up, arranging seam side down in prepared dish.
Bake enchiladas about 10-15 minutes.  Add remaining cheese on top and bake 5 minutes more.
Serve with more sour cream and a sprinkling of cilantro.
Spinach & Pasta Bake(2.5 Ww Points)


Ingredients:
fat-free ricotta cheese, parmesan cheese, parsley flakes, lowfat mozzarella cheese, rigatoni pasta, mostaccioli pasta, spinach

Directions:
Cook noodles until slightly under done. In a small bowl mix ricotta cheese, Parmesan cheese and parsley flakes. In an oven safe dish layer pasta, cheese, spinach and sauce until all ingredients are used. Save a small amount of mozzarella cheese to sprinkle on the top. Layer ingredients 2 to 3 times depending on the size of the dish. Top with mozzarella cheese. Bake at 375º for 35 to 40 minutes.
Makes 8 one cup servings.
Per Serving: Calories -- 126 Fat -- 2 g Carbs -- 18 g Sodium -- 291 mg Fiber -- 1.2 g.
Diabetic Exchange: 1 meat (medium] + 1 carbohydrate.
Mustard-Crusted Crispy Chicken Thighs
Category: uncategorized
By Mandbsfablives

These super tasty chicken thighs are another easy, breezy meal that can be made in no time at all. Good enough to use as a stand alone dish, in a sandwich, or so many other possibilities! Enjoy with an oaky Chardonnay or a crisp Pinot Grigio!

Ingredients:
4 (4 ounce) boneless, skinless chicken thighs
½ teaspoon light adobo seasoning
ground black pepper to taste
1 cup Dijon mustard
¼ cup salted butter, melted
1 cup dry bread crumbs, or as needed
¼ cup grated Parmesan cheese
nonstick cooking spray
1 teaspoon minced fresh parsley, or to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place a rack on a rimmed baking sheet. Trim any fat off of chicken thighs and season with a light coating of adobo and pepper. Stir Dijon and melted butter together in a shallow bowl until you have a glossy, buttery mixture. Combine bread crumbs and Parmesan cheese in another bowl. Dip chicken thighs in the Dijon mixture until evenly coated, then dredge in the bread crumb mixture. Transfer thighs to the prepared baking sheet and spray the tops with cooking spray. Bake in the preheated oven without flipping until no longer pink in the centers, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with parsley to serve.

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

Calories: 446.7
Fat: 22.4 g
Saturated fat: 10.7 g
Carbohydrates: 32.2 g
Sugars: 1.7 g
Dietary fiber: 1.2 g
Protein: 24.8 g
Cholesterol: 105 mg
Sodium: 2005.9 mg
Taco Lasagna
Category: world-cuisine
By Crystal

This is a fun recipe and I guarantee every one will love it. So try it and enjoy!

Ingredients:
2 pounds lean ground beef
2 (1.25 ounce) packages taco seasoning mix
4 cloves garlic, minced
½ teaspoon cayenne pepper
1 tablespoon chili powder
½ cup water
18 (6 inch) corn tortillas
1 (24 ounce) jar salsa
1 cup sliced green onion
1 (16 ounce) container sour cream
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded Monterey Jack cheese

Directions:
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, then season with  , garlic, cayenne pepper, chili powder and water. Simmer for 10 minutes. Preheat oven to 375  degrees F (190 degrees C). Grease the bottom of a 9x13 inch baking dish. Place 6 tortillas into the prepared baking dish. Spread 1/3 of the salsa on top of the tortillas. Spread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions. Drop 1/2 of the sour cream randomly over the green onions. Top with 1/2 cup Cheddar and 1/2 cup Monterey Jack cheese. Repeat layers. Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese. Bake in a preheated oven for 30 to 45 minutes or until cheeses are melted.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 - 9x13 inch pan

Calories: 474.6
Fat: 28.5 g
Saturated fat: 15.1 g
Carbohydrates: 28.2 g
Sugars: 3.5 g
Dietary fiber: 3.8 g
Protein: 26.7 g
Cholesterol: 96.9 mg
Sodium: 1041.3 mg
Why-The-Chicken-Crossed-The-Road Santa Fe-Tastic Tortilla Soup


Ingredients:
red bell pepper, poultry seasoning, cumin, yellow onion, garlic cloves, chipotle chile in adobo, stewed tomatoes, tomato sauce, cheddar cheese, monterey jack pepper cheese, sour cream, red onion, fresh cilantro, fresh parsley leaves

Directions:
Vegetable or corn oil, for drizzling, plus 2 tablespoons (2 turns of the pot in a slow stream].
Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold together.
Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
Shhh! Don't Tell Them It's Squash Bread


Ingredients:
vanilla instant pudding mix, eggs, canola oil, ground cinnamon, salt

Directions:
Combine all ingredients in a large mixing bowl and blend, using an electric mixer, for 4 minutes.
Pour into 2 greased and floured 9x5" loaf pans.
Bake in a preheated 350 F oven for about 50-55 minutes, or until a cake tester comes out clean and the edges start to pull away from the sides of the pan.
Cool in pans 15 minutes, then remove to racks to cool completely.
Florida Strawberry Muffins
Category: bread
By Mary

These are moist and delicious despite the fact that there is no liquid other than the berry juice.

Ingredients:
1 ½ cups chopped fresh strawberries
½ cup white sugar
¼ cup white sugar
¼ cup butter, softened
2  eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg

Directions:
In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners. In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups. Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 168.1
Fat: 4.9 g
Saturated fat: 2.7 g
Carbohydrates: 28 g
Sugars: 13.6 g
Dietary fiber: 0.9 g
Protein: 3.1 g
Cholesterol: 41.2 mg
Sodium: 140.4 mg
Onion Gingered Chicken


Ingredients:
salt, sugar, dried basil, garlic powder, ground ginger, ground cumin, onion powder, dried thyme, cayenne, white pepper, allspice, ground cardamom, ground nutmeg, black pepper, ground cloves, ground sage, flour, chicken pieces, onions, fresh ginger

Directions:
Combine seasoning mix ingredients in a small bowl.
Mix 2 tablespoons of mix with the flour and set aside for later use.  Sprinkle 4 tablespoons of mix over chicken and rub in well.
Heat oil in heavy pot over high heat just until it begins to smoke, about 4 minutes.
Brown chicken in batches, large pieces first, skin side down first, about 2-3 minutes per side.
Remove from pot and set aside.
Caution:  this mixture will brown very quickly, so watch it carefully, but make sure to brown it well.
Add onions to pot and scrape bottom to loosen browned bits.
Cook, stirring and scraping frequently, until onions are brown, about 4 minutes.
Add ginger, seasoned flour, and 1/2 cup of stock and stir until flour is completely incorporated.
Continue to cook, stirring occasionally, until flour begins to stick, about 2-3 minutes.
Stir in remaining stock and seasoning mix and scrape pot well.
Return chicken and juices to pot, bring to a boil, reduce heat to low and simmer until chicken is tender and sauce has reduced to 4 cups, about 30 minutes.
Serve over pasta or rice.
Abby's Ultimate Chocolate Chocolate -Chip Cookies


Ingredients:
butter, white sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, baking soda, salt

Directions:
Preheat oven to 350 degrees F (175 degrees C].
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.
Combine the flour, cocoa, baking soda, and salt;
stir into the butter mixture until well blended.
Mix in the chocolate chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or just until set.
Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Shortcut Spanakopita


Ingredients:
extra virgin olive oil, onion, frozen chopped spinach, nutmeg, feta cheese, egg, sour cream, phyllo dough, butter

Directions:
Preheat your oven to 400 degrees F. Make sure you rack is in the center position.
Preheat a small pan to med-high heat and then add you oil and onion - saute for about 5 minutes. Transfer the onion to a bowl. Add spinach to the onion and season it with salt, pepper and nutmeg. Add the feta and combine it well with the spinach mixture. Next add the beaten egg and sour cream and combine it well with the cheese, spinach and onion mixture.
Lay out one sheet of phyllo dough on a clean surface and paint half of it with some of the melted butter. Fold the sheet in half to make almost a square. Put up to 1/4 of the spinach mixture onto the phyllo into a log shape, working 2 inches from the bottom and each side of the pastry. Tuck the bottom edge up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each filled pastry will look a bit like an egg roll. Paint the seam and the ends of the roll with butter and set it seam side down on a cookie sheet. Repeat these steps to make 4 rolls.
Bake for about 15 minutes, or until lightly golden brown. Serve and enjoy!
Loaded Peanut Butter Balls


Ingredients:
peanut butter, butter, confectioners' sugar, peanuts, chocolate

Directions:
In a glass mixing bowl, melt butter in the microwave. Whisk or beat into peanut butter. Carefully add powdered sugar a little at a time until combined. Stir in the peanuts and rice crispies. Once all ingredients are combined, place the bowl in the fridge for about a half hour to chill.
Remove chilled mixture from fridge and using a small ice cream scoop, scoop out balls of peanut butter onto a cookie sheet lined with wax paper. Place tray in freezer to set an additional 30 minutes.
After balls have chilled about 25 minutes, break up your chocolate in a microwave safe bowl and melt at full power in the microwave stirring after 30 seconds and then every fifteen seconds until melted and smooth.
Should take 1 - 1.5 minutes.
Remove pan from freezer and dip each peanut butter ball into the melted chocolate coating completely. Place the coated ball back on the tray and continue with each one. Once the tray of peanut butter balls are covered, place the tray back into the fridge for a couple minutes for the chocolate to set.