xiaoxl/recipe_data huggingface dataset:
Creamy Mushroom & Roasted Onion Soup


Ingredients:
onions, olive oil, carrot, celery rib, garlic, shallot, cremini mushroom, white wine, fresh thyme, heavy cream, parmigiano-reggiano cheese, chives

Directions:
Heat the oven to 400 degrees.
Peel one of the onions but leave it whole.
Rub 1 tablespoon of the oil and a pinch each of the salt and pepper over the onion, then wrap it in foil. Roast the onion until it is softened and lightly caramelized, about 1 hour. Remove and cool.
Meanwhile, peel and chop the remaining onion.
Heat a medium, heavy-bottom saucepan over medium heat. Add the remaining olive oil and a pinch each of salt and pepper. Stir in the chopped onion, carrot and celery and cook until softened, about 8 to 10 minutes.
Stir in the garlic, shallots and mushrooms and cook for 5 minutes, stirring frequently. Reserve one mushroom to garnish the finished soup.
Stir in the wine, making sure to scrape the browned bits from the bottom of the pan. Stir in the fresh thyme and bring the contents to a gentle simmer. Cook until the mushrooms soften, about 5 to 6 minutes.
Stir in the vegetable stock and continue to simmer until the liquid is reduced by half, about 10 minutes.
Remove from the heat and purée the soup with an immersion blender, or in batches in a blender. Return the soup to low heat and stir in the cream. Season with a generous teaspoon of salt and a pinch of pepper, or to taste. This makes about 8 cups of soup.
Chop the roasted onion into pieces no larger than one-quarter inch. Stir the chopped onion into the soup. Check and adjust the seasoning if desired.
Slice the reserved mushroom into 8 very thin, lengthwise slices. Ladle the soup into warmed bowls. Garnish each portion with a thin shaving of the Parmigiano-Reggiano, one-fourth teaspoon of the chives and a thin slice of mushroom.
Serve immediately.
Spicy Tuna Rice Bowl
Category: world-cuisine
By Chef John

What we have here is equal parts tuna and rice by weight, which for me, gives this the perfect balance between protein and starch. While this may remind some people of a fried rice dish, this is significantly lighter, and actually very low on the fat content, but that doesn't mean it's not satisfying, and like most rice dishes, it's very comforting.

Ingredients:
1 cup uncooked long-grain rice
1 ½ cups water
1 (7 ounce) jar tuna packed in olive oil
½ cup finely diced red bell pepper
¼ cup finely diced jalapeno pepper
¼ cup finely sliced green onions
⅓ cup seasoned rice vinegar
2 tablespoons soy sauce
½ teaspoon sesame oil
2 teaspoons Sriracha hot sauce
½  lemon, juiced, or to taste
1 pinch Korean red pepper flakes (gochugaru), or to taste
1 teaspoon finely sliced green onion, or to taste

Directions:
Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes. While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined. Turn off heat and let rice sit, covered, for 10 minutes. Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 bowls

Calories: 583
Fat: 10.3 g
Saturated fat: 1.9 g
Carbohydrates: 83 g
Sugars: 2.7 g
Dietary fiber: 4.4 g
Protein: 37.7 g
Cholesterol: 17.9 mg
Sodium: 1494.8 mg
Gruyere and Walnut Bread


Ingredients:
bread flour, sugar, salt, fresh coarse ground black pepper, crushed red pepper flakes, butter, milk, warm water, active dry yeast, gruyere cheese, walnuts

Directions:
Butter or grease two loaf pans.
In a large bowl, combine flour, sugar, salt, and pepper (if using]; set aside.
Stir the butter into the scalded milk; let cool to room temperature.
Once the milk has cooled you can begin to make the dough by pouring the water into the bowl of your stand mixer.
Whisk in yeast, wait a minute, then whisk again to be sure all the yeast is completely dissolved; whisk in the cooled milk and butter mixture.
Stir in half the flour with a large rubber spatula, then stir in the remaining flour, in smaller batches, to ensure all the flour is moistened.
Place the bowl on the stand mixer, fitted with the dough hook, and beat on medium speed until the dough gets smoother, but not competely smooth, about 2 minutes; let rest 10 minutes.
Add the cheese and nuts then beat, on medium speed, until the dough becomes smoother and more elastic, about 2 minutes.
Transfer the dough to a lightly oil bowl to rise, turning to coat all sides with oil; drape oiled plastic wrap on top and let rise until doubled, about 1 hour.
Turn dough out on a lightly floured work area, turn over, press to deflate, then set aside (in oiled bowl] to rise again, about 1 hour.
Turn dough out onto floured board and divide in half, taking care not to delate dough too much; shape each half into an 8 to 9 inch square.
Roll dough tightly, jelly roll fashion, pinching the edge in when you get to the end; place loaf in pan, seam side down, pressing it into place so that the surface is fairly even.
Cover with oiled plastic wrap and let rise another hour; once risen, the dough should protrude about 1 inch over the rim of the loaf pan.
Set oven rack to the middle and heat the oven to 400 degrees F.
Uncover loaves, and place in the center of the oven rack, short side toward each other, equal distance from each other and the sides of the oven.
Bake until the bread is risen, and is deep golden and firm; the internal temperature should be more than 200 degrees F, about 45 minutes.
Unmold each loaf and cool, on its side, on a rack (this prevents falling].
You can brush the breads with melted butter if you like your crusts soft.
Let cool completely before slicing with a sharp serrated knife.
Store at room temperature, in a plastic bag, or freeze for longer storage.
Chile Cheese Squares


Ingredients:
green chilies, monterey jack cheese, sharp cheddar cheese, biscuit mix, eggs, salt

Directions:
Sprinkle chiles and cheese in the bottom of a lightly greased 9-inch square baking pan.
Combine biscuit baking mix, cream or milk, eggs, and salt in a medium-sized bowl.
Beat until thoroughly blended.
Pour over chili-cheese mixture.
Bake in a 375º for 30 minutes or until puffed, golden, and a skewer inserted in center comes out clean.
Let stand 10 minutes before slicing.
Garnish with olive slices, if you wish.
To freeze ahead: Freeze squares in a single layer on a large baking sheet.
Transfer to a plastic bag when frozen.
To reheat: arrange squares in a single layer on a large baking sheet and bake at 350º for 15 minutes.
Creamy Cabbage & Ham Soup


Ingredients:
cabbage, cooked ham, carrots, celery, onion, butter, margarine, chicken broth, white wine, evaporated milk, flour, water

Directions:
In a large pot, combine the first 9 items and cook on high heat bringing mixture to a boil Reduce heat to medium/low (just a simmer] for about 40 minutes or until vegetables are tender.
Stir in the can of evaporated milk.
mix flour and water until smooth and add slowly to soup mixture.
Cook, stirring occasionally until mixture comes to a boil.
Season with salt and pepper to taste.
Brown Sugar Sauce
Category: side-dish
By Brenda Moore

This sauce is a wonderful concoction that complements bread pudding, cheesecake, or pancakes on Sundays. The taste of brown sugar in a sauce form is irresistible.

Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
¼ teaspoon salt
½ cup packed brown sugar
1 cup boiling water
1 teaspoon vanilla extract

Directions:
In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth. Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat. Stir in  boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened.  Add vanilla extract and stir until well blended. Serve hot.

Yields: 1.25 cups

Calories: 86.4
Fat: 2.9 g
Saturated fat: 1.8 g
Carbohydrates: 15 g
Sugars: 13.4 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Cholesterol: 7.6 mg
Sodium: 97.1 mg
No-Knead Artisan Style Bread
Category: bread
By Jewissa

This is a very easy bread to make without any kneading. Bake in a Dutch oven or heavy casserole dish. The bread comes out very crusty and with huge holes throughout, just like at the bakery.

Ingredients:
3 cups all-purpose flour
1 teaspoon active dry yeast
2 teaspoons salt
1 ⅔ cups warm water (110 degrees F/45 degrees C)
1 teaspoon chopped fresh rosemary  (Optional)
1 teaspoon chopped fresh thyme  (Optional)
1 teaspoon chopped fresh sage  (Optional)

Directions:
Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours. Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball. Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote]. Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat. Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed. Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

Prep time: 2 hrs 15 mins
Cook time: 45 mins
Total time: 2 days
Yields: 1 loaf

Calories: 229.9
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 48 g
Sugars: 0.2 g
Dietary fiber: 1.9 g
Protein: 6.7 g
Sodium: 778.8 mg
Kicked up Monte Cristos!


Ingredients:
gouda cheese, deli ham, eggs, milk, flour, cayenne pepper, powdered sugar

Directions:
Place 4 pieces of bread on work surface.
Evenly divide gouda, ham and turkey between the bread slices.
Top with remaining 4 slices of bread, making 4 sandwiches.
You can cut the sandwiches in half, or leave them whole. Secure with toothpicks, if necessary.
In a shallow dish combine eggs, milk and flour. Beat well.
Heat oil to 375º in large skillet to about 1/2 inch depth.
Carefully dip each sandwich into egg batter, coating both sides.
Fry sandwiches, a few at a time, about 1 minute each side, until golden brown.
Drain on paper towels.
Meanwhile, gently heat raspberry preserves with cayenne in microwave, or small pan.
Dust with powdered sugar and serve with warmed preserves for dipping.
Pina Colada Pork Chops


Ingredients:
boneless pork chops, soy sauce, canola oil, coconut milk, pineapple tidbits, fresh Italian parsley

Directions:
Put oil on the bottom of crockpot.
Place pork chops in a single layer over the bottom of crockpot.
Combine soy sauce, hot pepper sauce, and coconut milk and pour of the top of pork chops.
Cook on low for 5-6 hours.
In the last hour, spread tidbits and parsley over the top.
White Macaroni and Cheese Attack !


Ingredients:
macaroni, boiling water, flour, margarine, butter, milk, white wine, dry mustard, salt, pepper

Directions:
Bring water to a rapid boil.
Add salt to the water for taste.
Add the macaroni and cook until it is very tender - 10 - 15 minutes.
While the macaroni is cooking, heat a sauce pan on medium.
Add the margarine/butter to melt.
When melted add the flour and whisk until it is blended.
Add the milk (1-2 cups as needed], white wine, vegetable flavouring and dry mustard.
Whisk until it has thickened.
Add the shredded cheese.
Whisk them all together and turn off heat.
Drain the macaroni when tender, add it to the sauce, add salt and pepper to taste --  and enjoy your comfort food !
Easy Pepper Basil Spaghetti


Ingredients:
lowfat mozzarella cheese, red bell pepper, dried basil, extra virgin olive oil

Directions:
In a medium skillet, heat olive oil at medium heat.  Add red bell pepper and balsamic vinegar.  Sprinkle on basil.  Cook on medium heat until pepper is at your desired tenderness (about 6-9 minutes].
Meanwhile cook the spaghetti according to box directions and drain.
Toss spaghetti, pepper mixture, and mozzarella cheese until throughly mixed. Add one more 1/2 teaspoon of olive oil if needed.  Add garlic salt to taste.
Berry Nectarine Salad


Ingredients:
nectarines, sugar, ground ginger, lemon juice, fresh raspberries, fresh blueberries, low-fat cream cheese

Directions:
Place nectarines in large bowl; combine sugar and ginger, sprinkle over nectarines, and stir gently to coat.
Drizzle with lemon juice, cover, and refrigerate for 1 hour, stirring once.
Drain nectarines and reserve liquid.
Gently stir raspberries and blueberries into nectarines.
In small mixing bowl, beat cream cheese until smooth; gradually beat in reserved liquid, spoon over fruit, and serve immediately.
Chicken Meatballs With Spinach and Roasted Garlic


Ingredients:
garlic, fresh spinach, asiago cheese, mozzarella cheese, lemon juice, olive oil, egg, salt, pepper, ground chicken

Directions:
Roast garlic by slicing off the top of the head and coating with 1T olive oil.
Wrap in foil, place on cookie sheet and bake 40 minuted until soft.
Let cool and then squeeze the garlic out of each clove an into a large mixing bowl.
In the same bowl, add chopped spinach, cheeses, lemon, olive oil, egg, salt and pepper.
Gently mix in chicken and breadcrumbs until well combined.
Chill mixture for approx 30 minutes. It will make it easier to scoop.
Using an ice cream scoop, or similar device, scoop balls onto a foil lined baking sheet and bake at 400 for approx 20 minutes or until golden brown.
Protein-Packed Peanut Butter Cookies
Category: desserts
By Nesreca

Simple, tasty peanut butter cookies packed with protein. So full of peanut butter flavor, they will practically melt in your mouth! These cookies will not turn out cake-like due to the whey protein. As a matter of fact, many of the people I serve these to either can't tell the difference, or prefer these over other versions of peanut butter cookies!

Ingredients:
1 cup smooth peanut butter
1 large egg
1 dash vanilla extract  (Optional)
⅔ cup white sugar
½ cup whey protein powder
¼ teaspoon salt

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Combine peanut butter, egg, and vanilla extract in a bowl with a fork. Mix until smooth. Add sugar, whey protein, and salt. Mix well until ingredients are blended together. Scoop the mixture out with a tablespoon and roll into 3/4-inch balls. Place onto ungreased baking sheets, about 1/2 inch apart. Flatten each cookie to 1/4-inch thickness with a fork. Bake in the preheated oven until golden brown on the edges, about 6 minutes. Let cool for at least 3 minutes before transferring to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 3 dozen mini cookies

Calories: 65.6
Fat: 3.8 g
Saturated fat: 0.8 g
Carbohydrates: 6.6 g
Sugars: 5.9 g
Dietary fiber: 0.4 g
Protein: 2.2 g
Cholesterol: 5.3 mg
Sodium: 72.7 mg
Cathy's Amazing Fish Chowder
Category: soups-stews-and-chili
By JAY90

Restaurant style comfort food directly from Maine that is easy to make and wonderful to eat!! Any white fish such as haddock may be used in place of the cod. Serve with crackers and corn bread if desired!! The real person that deserves full credit for this recipe is a wonderful mother named Cathy that lives in Chicago and loves her son in Kansas!!

Ingredients:
1 pound sliced bacon
1 large onion, chopped
5 medium potatoes, peeled and diced
1 ½ pounds cod fillets, cut into 1 inch cubes
1 (12 fluid ounce) can evaporated milk
½ cup whole milk
2 tablespoons butter
salt and pepper to taste

Directions:
Place bacon strips in a large stockpot over medium-high heat. Cook bacon until crisp, then remove to paper towels to drain. Drain grease from the pot, reserving about 1 tablespoon. Set heat to medium, and fry onions in the reserved bacon grease until tender, about 5 minutes. Add potatoes, and fill pot with just enough water to cover them. Bring to a boil, then cook until potatoes are almost tender, about 5 minutes. Add fish pieces, evaporated milk, whole milk, and butter. Bring to a boil, then simmer over low heat for 30 minutes. Season with salt and pepper to taste.  Ladle into bowls, and top with crumbled bacon pieces.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 379
Fat: 15.5 g
Saturated fat: 7 g
Carbohydrates: 30.7 g
Sugars: 7.3 g
Dietary fiber: 3.2 g
Protein: 28.7 g
Cholesterol: 80.1 mg
Sodium: 563.9 mg
Lamb Chops With Lemon and Basil


Ingredients:
shoulder lamb chops, garlic clove, fresh basil, lemon, zest of, salt, lemon pepper, olive oil

Directions:
Place chops in a glass dish. In a small bowl, mix together the garlic, basil, lemon juice, zest, salt, lemon pepper and olive oil. Pour over lamb chops.
Cover with plastic wrap and marinate 2-3 hours.
Prepare hot grill. Place chops on an oiled grill 4-6 inches from coals.
Grill, turning once and brushing with any reserved marinade, about 10-12 minutes.
Simply Baked Monte Cristos


Ingredients:
ham, gruyere cheese, eggs, milk, vanilla, powdered sugar

Directions:
Preheat oven to 425°F and grease a cookie sheet.
Layout 4 slices of bread and top each with a slice of ham, a slice of cheese and the remaining bread to make 4 sandwiches.
In a large bowl whisk the eggs, milk, cinnamon sugar, and vanilla.
Dip the sandwiches into the egg mixture, coating both sides, and place onto the greased cookie sheet.
Bake 15 minutes, turn sandwiches over, and continue baking 10 more minutes.
Dust with powdered sugar and serve with raspberry jam.
Genmai-cha
Category: world-cuisine
By JoyBoe VonHeldenberry

Once upon a time, tea was expensive. This became a way of stretching money and still tastes great.

Ingredients:
2 tablespoons brown rice
4 cups water
4 teaspoons green tea leaves

Directions:
Put the rice in a small skillet and toast over medium-low heat until it turns dark in spots. Move to a small saucepan. Pour in the water and bring to a boil. Immediately reduce heat to low; cover and simmer 1 minute. Remove from heat and allow to steep 3 minutes more. Add the tea and let it steep another 3 minutes. Strain and discard the rice and tea leaves from the liquid. Serve the tea hot.

Prep time: 1 min
Cook time: 10 mins
Total time: 11 mins
Yields: 4 cups

Calories: 24.4
Fat: 0.2 g
Carbohydrates: 4.9 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Sodium: 8.1 mg
Slow Cooker Au Jus Pot Roast
Category: main-dish
By crancherry

I've never found a recipe I really liked for a savory, au jus-style pot roast without mushy veggies and a weird sweetness. So after some experimenting, this is the way I make it every time now. The tomato sauce disappears and will not make a tomato-flavored gravy. Quick and easy. The roast size and cut can vary, and it will still turn out great. Good for those who don't like onions, although they can be added if you like. I love to make homemade mashed potatoes and dill carrot slices for sides. Cook roast on top of sliced onion rings if desired.

Ingredients:
1 (4 pound) boneless beef chuck roast
1 tablespoon Worcestershire sauce, or to taste
1 tablespoon Montreal-style steak seasoning
2 tablespoons olive oil
1 cube beef bouillon
1 cup hot strong black coffee
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano, or to taste
2 teaspoons Worcestershire sauce, or to taste

Directions:
Rub chuck roast with 1 tablespoon Worcestershire sauce and sprinkle on all sides with steak seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the roast in the hot oil until browned, about 5 minutes per side. Transfer roast to a slow cooker. Dissolve beef bouillon cube in the coffee and pour the mixture over the roast. Pour tomato sauce over meat and season with oregano; drizzle meat with 2 teaspoons Worcestershire sauce. Set cooker to Low and cook until meat is tender, 8 to 10 hours.

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

Calories: 385.6
Fat: 29 g
Saturated fat: 10.7 g
Carbohydrates: 2.8 g
Sugars: 1.5 g
Dietary fiber: 0.5 g
Protein: 26.9 g
Cholesterol: 103.4 mg
Sodium: 697.8 mg
Creamy Cheesy Scrambled Eggs:  Christmas Morning Eggstravaganza!


Ingredients:
eggs, milk, cream cheese, salt, pepper, butter, chives

Directions:
Preheat frying pan over medium heat.
Whilst that's heating, process eggs, milk, cheese and S & P in blender until frothy (scrape the sides once or twice].
Turn heat in pan down to medium-low, drop butter into pan, smear it around.
Immediately add blender ingredients and cook WITHOUT STIRRING until eggs set on bottom.
Draw a spatula across the bottom to form large curds.
Continue cooking, eggs should be thickened but STILL MOIST for best texture and edibilty.
DO NOT STIR CONSTANTLY!
Remove from heat.  Sprinkle with chives, serve warm.
Country Stuffed Pork Chops


Ingredients:
celery, onion, garlic, green pepper, breakfast sausage, cinnamon, clove, apple, eggs, sherry wine, dry red wine, dried thyme, paprika

Directions:
Set oven to 325 degrees.
Prepare a 13" x 9" greased baking pan.
In a frypan, saute onions, garlic (if using] green peppers and sausage in butter for 15-20 minutes.
Sprinkle a little cinnamon and cloves over the apples.
Combine veggie mixture with the bread crumbs.
Add eggs, apples and sherry.
Season with a dash of thyme, salt and pepper to taste.
Stuff pork chop pockets.
Bake for 1 hour, or until chops are cooked.
Baste with juices.
Sprinkle with paprika.
BBQ Corn, Chilli Cheese & Bacon


Ingredients:
bacon, cheddar cheese

Directions:
Place corn cob on a piece of foil large enough to wrap around it once or twice.
Wrap piece or pieces of bacon around corn and top with shredded cheese, chilli flakes and wrap up tightly in foil.
Cook over medium - hot BBQ grill plate for 15-20 minutes or so turning often.
Whole Wheat Dutch Baby


Ingredients:
all-purpose flour, whole wheat flour, salt, eggs, vanilla extract, honey

Directions:
1. Preheat oven to 425 degrees., 2. Combine the first 3 ingredients in a bowl and mix., 3. In a separate bowl, whisk the eggs until beaten., 4. Add the rice milk, vanilla and honey until incorporated., 5. Whisk the dry mixture into the wet ingredients until combined., 6. Coat a 9-inch pie baking dish with the oil, making sure it is coated evenly., 7. Pour in the batter and bake for 25 minutes., 8. Serve with fruit preserves.
Scrambled Eggs With Cheddar on Toast


Ingredients:
eggs, cheddar cheese, mayonnaise

Directions:
Beat eggs in a small microwave-safe bowl, sprinkle with salt and pepper and herbs.
Microwave-cook the eggs for about 10-15 sec on HIGH, remove, stir with a fork; continue to cook for another 10-15 sec, stir- repeat until eggs are cooked to your liking.
Spread 1 tsp mayo on each piece of bread, top them cooked egg and cheddar.
Broil/toast in the oven at 375F/ 400F for 5-8mins until cheese has melted.
Sprinkle with more freshly ground black pepper if desired before serving.
Double Chocolate Bars


Ingredients:
butter, margarine, sweetened condensed milk

Directions:
Preheat oven to 350 degrees F.
Combine cookie crumbs and butter; pat into bottom of an ungreased 13x9 baking pan.
Combine milk and 1 cup of chocolate chips in a microwave-safe bowl.
Microwave on high for 1 minute, or until chips are melted; stir until smooth.
Pour over the cookie crust.
Sprinkle with remaining chips.
Bake for 10 - 12 minutes or until the chips are melted.
Cool and enjoy!