xiaoxl/recipe_data huggingface dataset:
Sri Lankan Eggplant (Aubergine) Curry


Ingredients:
eggplants, salt, onion, turmeric powder, cumin powder, coriander powder, whole mustard seeds, garlic cloves, fresh ginger, green chilies, curry leaves, cider vinegar, wine vinegar, coconut milk, brown sugar, salt

Directions:
Wash the eggplants, remove the stalk, and slice lengthwise into quarters.
Cut each quarter lengthwise into 1" wide strips and then crosswise into 1" cubes.
Heat 1-2 inches of peanut oil in a wok to medium-high heat (375F] and deep-fry the eggplant cubes in batches until golden brown (this takes around three to five minutes for each batch, adjusting oil temperature as necessary].
Drain thoroughly on kitchen paper.
In a medium-sized pan, heat the extra oil and saute and stir the onion until golden brown.
Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves.
Stir and saute for 30 seconds.
Add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed.
Bring slowly to the boil before adding the deep-fried eggplant cubes.
Stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes.
Taste and season with a little more sugar and/or salt as desired.
Brown Butter and Chocolate Oatmeal Cookies
Category: desserts
By HappySideUp

Brown butter adds extra deliciousness to these oatmeal chocolate cookies. Honestly, they are the best cookies I've eaten (store-bought or homemade)! Prepare the brown butter in advance because it will have to cool completely.

Ingredients:
1 cup butter
1 cup light brown sugar, packed
½ cup white sugar
2  eggs
2 teaspoons vanilla extract
3 cups quick-cooking oats
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup semisweet chocolate chips

Directions:
Melt butter in a saucepan over medium heat; cook, swirling the pan frequently, until the butter is browned, about 5 minutes. Pour browned butter into a bowl and set aside to cool. Preheat oven to 325 degrees F (168 degrees C). Beat browned butter, brown sugar, and white sugar together in a large bowl until smooth and creamy. Beat one egg into the butter mixture until smooth; add second egg and vanilla extract and beat again until smooth and uniform in color. Mix oats, flour, baking soda, and salt in a bowl; add to the browned butter mixture and stir to get a cookie dough. Stir chocolate chips into the dough. Drop dough by heaping teaspoonful onto baking sheets. Bake in preheated oven until edges and bottoms are golden brown, about 12 minutes. Cool on sheets for 10 minutes before transferring to wire cooling racks to cool completely.

Prep time: 20 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 42 cookies

Calories: 131.9
Fat: 6.2 g
Saturated fat: 3.6 g
Carbohydrates: 18 g
Sugars: 9.8 g
Dietary fiber: 1 g
Protein: 1.8 g
Cholesterol: 20.5 mg
Sodium: 94.5 mg
Jewish Coffee Cake
Category: desserts
By sal

A moist sour cream coffee cake. This is a great recipe from an old friend.

Ingredients:
½ cup butter
1 cup white sugar
2  eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
1 teaspoon vanilla extract
1 cup chopped walnuts
½ cup confectioners' sugar
2 teaspoons ground cinnamon
2 tablespoons butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Combine the flour, baking soda and baking powder; set aside. In a medium bowl, cream together the sugar, butter and eggs until smooth. Add the flour mixture and beat until smooth. Finally, stir in the sour cream and vanilla. In a separate bowl, combine the nuts, confectioners' sugar and cinnamon. Spread half of the batter into the 9x9 inch pan. Sprinkle a layer of the nut mixture, then spread the remaining batter and top with the rest of the nut mixture. Spread the melted butter over the top. Bake for 1 hour in the preheated oven, until cake springs back to the touch.

Yields: 1 9x9-inch pan

Calories: 363.5
Fat: 21 g
Saturated fat: 9.5 g
Carbohydrates: 40.2 g
Sugars: 22 g
Dietary fiber: 1.4 g
Protein: 5.4 g
Cholesterol: 64.9 mg
Sodium: 236.2 mg
Chocolate Banana Peach Muffins


Ingredients:
whole wheat flour, baking powder, cinnamon, sugar, coconut oil, bananas

Directions:
Preheat oven to 325., Line muffin pan with cups, or grease lightly., In large bowl, combine flour, baking powder, cinnamon and sugar., In medium bowl, beat together juice, oil and banana. Mix in peach and chocolate., Add wet ingredients to dry and mix until well combined., Pour batter into muffin pan and bake 35-45 minutes or until golden brown.
Le Petit Marseillais


Ingredients:
pastis, soda water

Directions:
Pour liquid ingredients into a highball glass and add a few ice cubes., Garnish with a lemon slice and mint leaves.
Fajita Chicken & Rice Skillet
Category: trusted-brands-recipes-and-tips
By Knorr

Make these chicken fajitas for the whole family, in only 30 minutes.

Ingredients:
2 tablespoons I Can't Believe It's Not Butter!® Spread, divided
1 pound boneless, skinless chicken breast halves, cut into cubes
2  green and/or red bell peppers, thinly sliced
1 medium onion, thinly sliced
1 teaspoon chili powder
2 cups water
1 (5.7 ounce) package Knorr® Rice Sides™ - Cheddar Broccoli

Directions:
Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside. Melt remaining 1 tablespoon Spread in same skillet and cook green peppers, onion and chili powder, stirring occasionally, 5 minutes or until vegetables are crisp-tender. Stir in water and Knorr® Rice Sides™ - Cheddar Broccoli and bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender. Return chicken to skillet; heat through. Serve, if desired, with warmed flour tortillas, lime wedges, sour cream and finely chopped fresh cilantro.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 329.2
Fat: 8.9 g
Saturated fat: 4.7 g
Carbohydrates: 15.8 g
Sugars: 2.6 g
Dietary fiber: 6.5 g
Protein: 27.1 g
Cholesterol: 58.5 mg
Sodium: 129.2 mg
Pappardelle With Simple Tomato Sauce


Ingredients:
olive oil, garlic cloves, red paprika, fresh basil, whole tomatoes, pickled capers, sea salt, black pepper, parmesan cheese

Directions:
Sauté garlic and red paprika strips in hot olive oil over a medium heat until lightly coloured.
Add most of the basil, stir and wait few seconds until wilted.
Add the whole tomatoes and break them up into smaller chunks with a wooden spoon. Bring the sauce to the boil and simmer for about 5 minutes.
Stir in capers, sea salt and pepper. Set aside and keep warm.
On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel.
Cook the pasta in lots of boiling water for a few minutes until just al dente. Drain and stir into the warm sauce.
Sprinkle with grated Parmesan cheese and some basil leaves and serve immediately.
Lobster Crostini


Ingredients:
lobster tails, cucumbers, remoulade sauce, chives, olive oil, baguette

Directions:
Thaw the lobster tails, per the directions on the package.
Once thawed, split the lobster tails in half lengthwise. Then use kitchen scissors and cut along the edge of the shell to remove the meat.
Cut tail meat in half lengthwise, and then into 6 medallions. (After cutting all the lobster meat, you will have approximately 24 total pieces].
Coat pan with olive oil, and on medium high heat, sauté medallions for 1 ½ minutes on each side.
In a large bowl, toss sautéed lobster meat with the remoulade sauce and cucumbers.
Serve 1 TBS of the lobster mix on a baguette slice and garnish with chives.
Fabulous Fruit Pizza


Ingredients:
sugar, butter, egg, vanilla extract, baking powder, baking soda, buttermilk, flour, cornstarch, salt, water, lemon juice, cream cheese, kiwi, bananas, strawberry, mandarin oranges, blueberries

Directions:
"Cream one cup sugar and butter until smooth.  Add egg, 1/2 teaspoon vanilla and baking powder;  continue beating.  In a separate bowl, combine soda and buttermilk;  add to creamed mixture.  Stir in flour until soft dough forms, adding enough so that the dough is not sticky.  Divide dough in half.  Wrap one half in plastic zipping bag and freeze for future use.  Roll remaining half into a greased 12" pizza pan.  Bake at 400 degrees for 10 minutes, or until top becomes slightly browned;  cool.  In small saucepan, combine one cup sugar, cornstarch and salt.  Add water, orange juice and lemon juice.  Cook and stir on medium heat until mixture becomes thick and bubbly.  Remove from heat.  Cool to room temperature.  Mix  cream cheese with 1/2 cup sugar.  Add remaining vanilla.  Spread mixture on crust.  Arrange fruit on crust in circles, beginning with kiwi fruit on outside edge and overlapping fruit.  Continue circling with bananas, strawberries and oranges finishing with a small circle of strawberries and bananas.  Randomly place blueberries on top of other fruits.  Carefully spoon sauce over top of fruit.  Cut into 8 large pieces;  serve."
Pineapple-Nut Bars


Ingredients:
sugar, butter, eggs, flour, baking soda, salt, crushed pineapple

Directions:
MIX: sugar and butter; ADD eggs, one at a time: beat well after each.
ADD: flour; baking soda; salt, mix well.
ADD pineapple and nuts.
Mix well.
Spray 9x13 pan, bake 350°F degrees, 45 minutes or golden brown.
Sprinkle with powdered sugar.
Cool, cut into bars.
Red Velvet Cake With Vanilla Cream Cheese Frosting


Ingredients:
flour, baking soda, salt, butter, granulated sugar, eggs, sour cream, milk, cream cheese, butter, sour cream, confectioners' sugar

Directions:
Preheat oven to 350°F. For the Cake, grease and flour 2 (9-inch] round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside.
Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and 2 teaspoons vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
For the Frosting, beat cream cheese, butter, sour cream and 2 teaspoons vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting.
Ranch Chicken Tenders
Category: meat-and-poultry
By Melissa Conger

Chicken seasoned with dry ranch mix, then breaded and baked, makes for some tasty tenders! For a more intense ranch flavor, serve with additional ranch dressing for dipping.

Ingredients:
2 tablespoons unsalted butter
½ pound skinless, boneless chicken breast
1 (1 ounce) package dry ranch salad dressing mix (such as Hidden Valley Ranch®)
1 large egg
1 tablespoon milk
¾ cup plain bread crumbs

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place butter in 9x13-inch baking dish and let melt in the preheating oven. Slice chicken breast against the grain into thin strips. Place ranch dressing mix in a small bowl. Whisk egg and milk together in a second bowl. Place bread crumbs in a third bowl. Dredge each chicken strip in ranch dressing mix, then coat in egg mixture and cover with bread crumbs; arrange in the prepared baking dish. Bake in the preheated oven for 15 minutes. Gently turn chicken pieces over and bake until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 15 minutes longer. Allow to rest 5 minutes before serving.

Prep time: 5 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 servings

Calories: 461.8
Fat: 19 g
Saturated fat: 9.4 g
Carbohydrates: 36.7 g
Sugars: 3.1 g
Dietary fiber: 1.8 g
Protein: 32.5 g
Cholesterol: 188.7 mg
Sodium: 1372.4 mg
Paula Deen's Garlic Cheese Spread


Ingredients:
Cheese Whiz, cream cheese, garlic powder, black pepper

Directions:
Mix all together and chill before serving., Serve with your favorite chips or Stacy's Pita Chips.
After Party Fruit Salad and Mac & Cheese


Ingredients:
pasta, flour, milk, butter, cheese

Directions:
Macaroni & Cheese.
Boil and drain pasta. Cook al dente.
In a large saucepan over medium heat, melt the butter.
Add flour to the butter and make a paste.
Wait for the mixture to bubble.
Add in milk. Stir constantly.
Heat until boiling.
Add cheese and mix constantly until entire mixture is a smooth sauce.
Add cooked pasta.
Pour pasta and cheese mixture into a casserole dish.
Sprinkle with any remaining cheese.
If you have leftover crackers, crumble them and put them on top.
Broil 4 inches from heat for 5 minutes or until the cheese on top browns.
Fruit Salad.
Chop up all your fruit - throw it in a bowl. Allow to sit in the refrigerator overnight so all the fruit flavors combine.
Peanut  Butter  Shortbread  Cookies


Ingredients:
unsalted butter, creamy peanut butter, light brown sugar, vanilla, all-purpose flour, cornstarch, peanuts

Directions:
Heat oven to 350°F Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with electric mixer until smooth and creamy. Beat in vanilla.
Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts.
Roll out on a lightly floured board to about 1/4-inch thickness and cut with cookie cutters and place on an ungreased baking sheet or baking sheet lined with parchment paper.
Or, shape the dough into small balls and place on a cookie sheet, dip the flat bottom of a glass in granulated sugar, and flatten gently to about 1/4 inch thickness.
Bake for about 20 to 25 minutes, or until cookies are set and bottoms just begin to brown. Cool on the pan for 5 minutes then remove to a wire rack to cool completely.
Best-Ever Spanish Sangria


Ingredients:
valencia oranges, lime, lemons, cinnamon stick, caster sugar, fresh lime leaves, red wine, brandy, nutmeg

Directions:
Juice citrus (200-300 mL] into a small saucepan; add sugar, nutmeg, cinnamon stick (snapped up] to juice in saucepan.  Heat liquid, while stirring, until until steam rises.
Pour liquid into a heat proof jug or allow liquid to cool first.
Pour wine into container with brandy.
Add juice/spice mix, stir. Add leaves, crushed and deveined. Chill 24 hours.
You can also add any other fruits you like!  If I add apples or pears, I like to soak them in the brandy overnight before adding them to the sangria. YUM!
Yummy Yam Casserole
Category: side-dish
By LIZALOUISE

I call this the 'recipe with legs' because every time I serve it, the recipe is requested. Even those who dislike yams and sweet potatoes love this tasty dish! This dish can be frozen, but freeze it without the pecan topping. Defrost before baking.

Ingredients:
4 pounds yams
2  eggs
¼ cup brown sugar
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
6 ounces pecan halves
⅓ cup brown sugar
¼ cup melted butter

Directions:
Preheat oven to 375  degrees F (190 degrees C). Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl. Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy. Transfer mixture to an ungreased 3 quart casserole dish.  Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top. Bake for 25 minutes in the preheated oven, or until browned and bubbly.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 55 mins
Yields: 8 servings

Calories: 490.7
Fat: 25.5 g
Saturated fat: 7.2 g
Carbohydrates: 64.5 g
Sugars: 16.6 g
Dietary fiber: 9 g
Protein: 7.6 g
Cholesterol: 75.9 mg
Sodium: 399.3 mg
Corned Beef Special Sandwiches
Category: main-dish
By SHORECOOK

I think of this sandwich as a cousin to the reuben. It's a cold sandwich of corned beef, topped with Russian dressing and coleslaw, on Jewish rye. Yum!

Ingredients:
⅓ cup Russian salad dressing
8 slices Jewish rye bread
1 pound thin-sliced corned beef
½ pound prepared coleslaw

Directions:
Spread about 1/4 of the Russian salad dressing onto one side of each of four bread slices; top each with 4 ounces corned beef and 2 ounces coleslaw. Finish sandwich construction with remaining bread slices. Halve sandwiches diagonally before serving.

Yields: 4 sandwiches

Calories: 443.2
Fat: 16.7 g
Saturated fat: 4.6 g
Carbohydrates: 45.4 g
Sugars: 6.9 g
Dietary fiber: 5 g
Protein: 28.4 g
Cholesterol: 78.4 mg
Sodium: 2152.1 mg
Zucchini and Basil Lasagna


Ingredients:
fat-free cottage cheese, fresh basil, egg, zucchini, onion, part-skim mozzarella cheese

Directions:
Preheat oven to 350°; combine first 3 ingredients in food processor; process until smooth.
Heat a large nonstick skillet coated with cooking spray over med-high heat; add in zucchini and onion; stir/saute 5 minutes until tender.
Stir in sauce; remove from heat; season to taste with salt/pepper.
Spread ¼ cup zucchini mixture in bottom of a 13x9 inch baking dish that has been coated with cooking spray.
Arrange 3 noodles over zucchini mixture; top with 1/3 cottage cheese mixture, 1/3 zucchini mixture, and 1/3 mozzarella.
Repeat layers w/ remaining noodles, cottage cheese mixture, zucchini mixture and mozzarella.
Cover; bake in a 350° oven for 45 minutes; uncover and bake 15 minutes until lasagna is thoroughly heated.
Maple and Brown Sugar Instant Pot® Oatmeal
Category: uncategorized
By fabeveryday

Oatmeal is one of my favorite things to make in the Instant Pot® because it's foolproof, hands-off, and can be customized a number of different ways. This version of Instant Pot oatmeal is a pot-in-pot pressure cooker oatmeal recipe. This recipe will yield oatmeal with a firm texture (since that's how our family likes it). For softer, mushier oatmeal, increase the pressure cook time by 1 minute.

Ingredients:
2 cups water, divided
1 cup old-fashioned oats
¾ cup milk
2 tablespoons packed dark brown sugar
2 tablespoons maple syrup
¼ teaspoon ground cinnamon
1 pinch salt

Directions:
Pour 1 cup water in a multi-functional pressure cooker (such as Instant Pot®) and place a steamer rack trivet in the bottom. Stir together remaining 1 cup water, oats, milk, brown sugar, maple syrup, cinnamon, and salt in a heat-safe bowl. Place the bowl on the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 7 to 10 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove the bowl from the pressure cooker and stir. The oatmeal will thicken as it cools.

Prep time: 5 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 2 servings

Calories: 303.7
Fat: 4.5 g
Saturated fat: 1.6 g
Carbohydrates: 58.7 g
Sugars: 29.8 g
Dietary fiber: 4.2 g
Protein: 8.4 g
Cholesterol: 7.3 mg
Sodium: 130.2 mg
Homemade Seitan Steaks & Wild Mushroom Gravy


Ingredients:
whole wheat bread flour, unbleached white flour, vegetable broth, extra virgin olive oil, tamari soy sauce, Dijon mustard, garlic cloves, black pepper, extra virgin olive oil, onions, mushrooms, tamari soy sauce, dried sage, dried rosemary, dried tarragon

Directions:
To make the seitan, combine the whole wheat and white flours in a large mixing bowl.  Mix with enough water to form a stiff dough.  Gather into a ball and knead vigorously on a floured surface for at least 13 minutes.
Place in a bowl and cover the dough with cold water.Let stand for 30 minutes or up to overnight in the refrigerator.
Pour off the water and cover with fresh water.  Knead the dough under the water to wash out the starch and some of the bran.  Pour off the milky white water and cover with fresh water.  Keep washing and rinsing while kneading the dough until the water becomes almost clear.
Divide the dough in half, place the halves in a large stockpot, and cover with the 6 cups of broth.  Bring to a boil, then turn down the heat and simmer for 1 1/2 to 2 hours.  Remove from the heat and set aside to cool.
Slice the dough into "steaks" and place in a large baking dish.
To make the marinade, place the 2 cups of olive oil, 1 cup tamari soy sauce, dijon mustard, garlic, pepper, and hot sauce in a blender and blend until smooth.  Pour over the seitan and marinate in the refrigerator for at least 2 hours.
Prepare the steaks by grilling them on a charcoal, gas or stovetop grill over medium-high heat until golden brown (about 4 minutes per side].  They may also be broiled instead of grilled.
To make the gravy, saute the mushrooms and onions in 3 T of olive oil.  In a medium saucepan, heat the remaining 3 T of olive oil and add the brown rice flour to make a roux.  Stir in 2 cups of water, 1/2 c tamari soy sauce, and the herbs and mix well.  Bring to a boil and simmer until gravy is thickened (about 10 minutes].  Stir in the mushroom-onion mixture and cook over low temperature until heated through.  If the gravy is too thick, add water 1 T at a time until desired consistency is reached.  Serve over steaks.
Garlic Onion Green Beans


Ingredients:
butter, onion, green beans, garlic powder

Directions:
Melt butter over medium high heat, saute onions until translucent., Add green beans and cook until almost browned., Add garlic powder and salt and pepper to taste.
Jolean's Simple Benedictine Dip


Ingredients:
sour cream, yogurt, cream cheese, white vinegar, chives, cucumber

Directions:
Mix sour cream with cream cheese.  Add vinegar, celery salt, chives, and 1-2 drops food coloring.
Fold in the finely chopped cucumber.
Chill for at least 1 hour.
Asian Ground Beef and Pepper Saute
Category: world-cuisine
By amanda1432

This ground beef dish is served over jasmine rice and combines the flavors of garlic, soy, and ginger with a hint of heat. A perfect one dish meal!

Ingredients:
1 cup dry jasmine rice
2 cups water
1 pound lean ground beef
1 tablespoon olive oil
1  red bell pepper, chopped
1  green bell pepper, chopped
¼ cup chopped fresh parsley
2 large cloves garlic, thinly sliced
2 tablespoons minced fresh ginger root
¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup beef stock
1 tablespoon low-sodium soy sauce
1 teaspoon chile paste
½ teaspoon Worcestershire sauce

Directions:
In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes. In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside. Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender. Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 466.4
Fat: 19.8 g
Saturated fat: 6.8 g
Carbohydrates: 45.4 g
Sugars: 1.8 g
Dietary fiber: 1.6 g
Protein: 24.7 g
Cholesterol: 68.6 mg
Sodium: 413.9 mg
Dutch Cheesecake (adopted)


Ingredients:
eggs, confectioners' sugar, confectioners' sugar, gouda cheese, half-and-half, unbleached flour, lemon juice, lemon, raisins

Directions:
NOTE: Use an 8-inch tart pan in this recipe.
Preheat the oven to 350 degrees F.
In a large mixing bowl, beat together the egg yolks and 1/4 cup of the confectioners' sugar until well blended ~- about 5 minutes.
Beat in the cheese, cream, flour, lemon juice, lemon rind and raisins.
Beat the egg whites until frothy, then gradually add the remaining confectioners' sugar and continue to beat until the whites form stiff peaks.
Fold the egg whites into the cheese mixture.
Pour the cheese mixture into the prepared crust and bake for 45 minutes.
Cool to room temperature, then chill before serving.