xiaoxl/recipe_data huggingface dataset:
Baby Huey's Famous Boat Grub


Ingredients:
onion, brown sugar, sharp cheddar cheese, oleo

Directions:
Precook your rice and set aside until needed.
Saute onions in oleo, using a 2 quart pan. They must clarify well.
Add in the franks and gently stir fry, until they begin to brown a little.
Mix in pork and beans and precooked medium grain rice. (You have to use medium grain or it will turn into mush.].
Lastly, add in sugar and shredded sharp cheddar cheese. set to simmer for 10 minutes, to melt in cheese as you stir.
Tasty Turkey Pita


Ingredients:
carrot, mozzarella cheese, green onions

Directions:
Chop turkey, shred carrot, cut green onions. Place in bowl.
Mix with salad dressing (I use balsamic vinaigrette or Italian].
Place in pitas and serve.
Spiced Ale


Ingredients:
brown sugar, brandy, mixed spice, cinnamon stick, cinnamon sticks

Directions:
Place a teaspoon of brown sugar in the bottom of two (12-ounce] mugs. Pour a jigger of brandy into each mug and stir to combine.
Meanwhile, heat the ale, mixed spice and cinnamon stick in a saucepan over high heat. When the ale starts to bubble and almost come to a boil, strain the ale and divide between the two mugs. Stir and garnish with cinnamon sticks. Enjoy!
Candy Bar Dessert Pizza


Ingredients:
water, egg, chocolate ice cream, fresh strawberries

Directions:
Preheat oven to 375°F.
In a large mixing bowl, combine brownie mix, water, oil, and egg. Stir until combined.
Spread dough evenly onto a greased 12-inch pizza pan with 1/2 inch sides.
Bake in oven for 18-20 minutes. Cool completely.
Cut brownie into 12 wedges. Do NOT remove from pan. Place small scoops of chocolate ice cream on each wedge. Cover tightly and freeze until firm.
To serve, pour warm ice cream topping over ice cream. Sprinkle with cut up candy bars. If desired, pour whipped cream, sprinkle nuts, and strawberries also! Serve immediately and hit the gym later! haha!
Chocolate-Peanut Butter Keto Cups
Category: desserts
By John Larkin

This is a modification of a recipe for a peanut butter cup-style fat-bomb I found online. Store in the fridge or freezer. When hungry or needing a fat bomb (if you are on keto), eat one.

Ingredients:
1 cup coconut oil
½ cup natural peanut butter
2 tablespoons heavy cream
1 tablespoon cocoa powder
1 teaspoon liquid stevia
¼ teaspoon vanilla extract
¼ teaspoon kosher salt
1 ounce chopped roasted salted peanuts

Directions:
Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt. Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet. Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

Prep time: 15 mins
Cook time: 3 mins
Total time: 1 hr 18 mins
Yields: 12 peanut butter cups

Calories: 246.4
Fat: 26 g
Saturated fat: 17.3 g
Carbohydrates: 3.3 g
Sugars: 1 g
Dietary fiber: 1.1 g
Protein: 3.4 g
Cholesterol: 3.4 mg
Sodium: 88.6 mg
Mustard Crusted Tofu


Ingredients:
firm tofu, soy sauce, cumin

Directions:
"Cover all 22 pieces in the marinade leaving a bit on the top for crust.  Arrange crust up in a foil lined baking tin and bake at 200 C or until edges crisp up. Enjoy!"
Chorizo and Artichoke Heart Tostadas


Ingredients:
chorizo sausage, 6-inch corn tortillas, garlic, cheese, scallions, tomatoes, fresh cilantro, sour cream

Directions:
Heat a skillet, then add the chorizo and saute until browned.
Place the tortillas on a baking sheet.
Divide the chorizo and artichoke hearts between the 4 tortillas.
Divide between the 4 tortillas: the garlic, the roasted red pepper, the cheese, and finally the scallions (or shallots].
Place them under a heated broiler and broil until the cheese melts and starts to sizzle.
Remove from broiler, and sprinkle with tomato and cilantro.
Dollop with sour cream if using, then serve hot.
Pareve Chocolate Sorbet


Ingredients:
sugar, water, vanilla extract

Directions:
Cooking time is freezing time.
Combine all but vanilla in a saucepan.
Heat on medium, stirring frequently, until the mixture reaches a boil.
Turn off heat, and stir in vanilla.
Chill.
You can either put in an ice cream maker or not.
If you do not have one then stir the mixture 2 or 3 times whilst it is freezing.
(I do not have one and it is still fantastic].
New Millenium Salad With Tropical Dressing


Ingredients:
jicama, zucchini, cherry tomatoes, pineapple, mango, papaya, fresh ginger, lemon, sea salt

Directions:
Place the first three shredded ingredients on top of the baby greens. As an alternative, you may prefer, instead of shredding, to  make long strips of each using your vegetable peeler for an even more eye-pleasing presentation.
Arrange the cherry tomatoes on the plate in a decorative way. Serve this salad with Tropical Dressing, which is made by simply blending the remaining ingredients in a blender until smooth. Transfer the dressing to a small pitcher until serving time, then drizzle over the salad.
Serves 1.
Onion-Herbed Pork Chops With Parmesan


Ingredients:
butter, onions, fresh thyme, fresh sage, parmesan cheese

Directions:
Dice the onions.
In a saute pan melt a small dab butter and saute the onion until starting to turn clear. This should take about 10 minutes.
Stir in the broth and herbs and bring to a boil and simmer for 5-10 minutes.
Meanwhile season the chops with salt {and pepper if desired}. In another saute` pan, brown the chops in a little bit of butter, do not cook through.
Prepare a baking dish by spraying with nonstick spray.
Put a small bit of the onion mixture down for each of the 4 chops, then place the chops on top.  Place the remaining onion mixture on top of each of the chops.
Combine the breadcrumbs and Parmesan cheese and sprinkle over top. Melt 1 T. of butter and drizzle over the top. Bake at 400 degrees, uncovered, for 20 minutes or until juices run clear.
Ninja and Chunky Guacamole


Ingredients:
avocados, onion, pepper, tomatoes, lime, sour cream, cilantro, salt, pepper

Directions:
Cut avocados in half by inserting a knife down the center until it touches the pit, them carefully rotating the avocado until it is sliced through on all sides. Separate the two halves, remove the pit and discard. Use a spoon to scoop the meat out, tracing along the inner skin of the avocado.
Place all other ingredients in the MIni Master Prep Bowl, onion first and cilantro last. Top with the peeled avocado. Secure the Bowl's rtop and pulse 2-3 times for chunky guacamole. Pulse a few times more for smoother guacamole dip.
Salt and pepper to taste and serve with tortilla chips or alongside fajitas and burritos.
BOB'S TIPS: The lime juice in this recipe will keep the avocado from turning brown. To keep the guacamole as green as it can be, you may wnt to drizzle some of the lime juice straight onto the avocado immediately after cutting.
Slow Cooker Zuppa Toscana
Category: soups-stews-and-chili
By Heather Stalzer

Slow cooker version of a famous restaurant soup. Easy taste of Italy brought home.

Ingredients:
1 pound bulk pork sausage
1 large yellow onion, chopped
2 tablespoons minced garlic
4 large russet potatoes, chopped
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch red pepper flakes
1 (32 ounce) container chicken broth
2 cups water, or as needed
1 cup heavy whipping cream
1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces
¼ cup shredded Parmesan cheese  (Optional)

Directions:
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease. Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours. Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.

Prep time: 15 mins
Cook time: 5 hrs 38 mins
Total time: 5 hrs 53 mins
Yields: 8 servings

Calories: 447.4
Fat: 24.8 g
Saturated fat: 11.6 g
Carbohydrates: 42.3 g
Sugars: 2.9 g
Dietary fiber: 5.6 g
Protein: 15.8 g
Cholesterol: 78.2 mg
Sodium: 1275.4 mg
Italian Spaghetti Salad


Ingredients:
spaghetti, green onion, cucumber

Directions:
Mix together all ingredients in a large bowl., Cover and marinate overnight in the refrigerator., Serve cold.
The Fun Girl's Cocktail


Ingredients:
character(0]

Directions:
"Pour all ingredients together in shaker over ice and shake once to mix. Pour into cocktail glass. Garnish with orange slice and strawberry slice."
Lemon Grass Tea


Ingredients:
fresh lemongrass, palm sugar, white sugar, cold water

Directions:
"Place the lemon grass and sugar in a teapot. Boil the water and pour into the teapot. Let the tea steep for at least 10 minutes. Pour the tea through a strainer and into teacups."
Basic White Bread for Bread Machine Abm


Ingredients:
warm water, sugar, kosher salt, bread flour, active dry yeast

Directions:
If you have to proof the yeast first, proof it in the sugar and water in the bread machine's basin for 10-15 minutes or until foamy; then mix the other ingredients together and pop it in for the Basic Medium or Basic White cycle.
If not, just throw everything in, hit the Basic Medium or Basic White cycle for a 1-lb capacity, and kick back and let the machine do its work! The 1-lb loaf yields about 10 large slices.
For 1.5-lb loaf, use 1 cup water, 3 tablespoons oil, 3 tablespoons sugar, 1 1/2 teaspoons salt, 3 cups bread flour (3 TB vital wheat gluten + 3 cups AP flour] and 2 1/4 teaspoons active dry yeast.
For 2-lb loaf, use 1 1/3 cups water, 1/4 cup oil, 1/4 cup sugar, 2 teaspoons salt, 4 cups bread flour (4 TB vital wheat gluten + 4 cups AP flour], and 1 tablespoon active dry yeast.
Vegetables Oriental Style (asparagus, Broccoli, or Cauliflower)


Ingredients:
margarine, frozen cauliflower, frozen carrots, celery, soy sauce

Directions:
Brown almonds in margarine over low heat.
Remove almonds and set aside.
Add remaining ingredients to margarine, cover, and simmer over medium-high heat for about 10 minutes or until vegetables are tender, stirring occasionally.
Top with almonds and serve.
Carrot Pulp Muffins
Category: bread
By bunnyfitch

Looking at the mound of carrot pulp from my juicer and then at my 2-1/2-year-old daughter (who loves bread) inspired me to experiment... This muffin is dense, healthy, and can be tweaked to suit your tastes. As is, it is not sweet, but you could certainly add mashed ripe banana or pineapple. Once out of the oven, sprinkle the tops with cinnamon sugar while they are still hot.

Ingredients:
cooking spray
1 ½ cups carrot pulp
½ cup applesauce
2  eggs
2 tablespoons brown sugar
1 cup spelt flour
¼ cup rolled oats
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
½ cup chopped walnuts  (Optional)
⅓ cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray. Mix carrot pulp, applesauce, eggs, and brown sugar together in a bowl. Mix spelt flour, oats, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a separate bowl. Combine carrot pulp and flour mixtures until batter is blended and thick. Fold in walnuts and raisins. Spoon batter into the prepared muffin tin. Press down and fill each cup to the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 117
Fat: 4.4 g
Saturated fat: 0.6 g
Carbohydrates: 17.4 g
Sugars: 7.1 g
Dietary fiber: 1.6 g
Protein: 3.6 g
Cholesterol: 31 mg
Sodium: 95.8 mg
Beefy Cheesy Pie


Ingredients:
hamburger, onion, cheese, mushroom stems and pieces, tomato sauce, garlic powder, oregano

Directions:
Press one can of cresent rolls in a 8 inch pie pan. Brown hamburger with chopped onion. Drain, Return to skillet, add garlic powder, oregano, mushrooms, and tomato sauce to meat. Heat through then spread mixture on top of cresent rolls, place shredded cheese on top. Place last can of cresent rolls on top and pinch edges together.
Bake at 375 degrees for 20-25 minutes.
Thai Rice Noodle Miso Veg Soup


Ingredients:
white miso, green peas, canned black beans, fresh mushrooms, sweet onion, fresh lime juice, water, chili sauce, fresh cilantro

Directions:
Thai rice noodles, add to 8 cups of boiling water.
Add Miso,  Sweet Peas, fresh mushrooms, onions, soup base, black beans, ginger, to soup after noodles soften, simmer on medium until vegetables soften.
add lime juice.
Chili Sauce, Thai Style, add to taste.
Oatmeal Toffee Milk Chocolate Chip Cookies


Ingredients:
flour, baking soda, salt, quick-cooking oats, butter, brown sugar, egg, vanilla extract

Directions:
Preheat oven to 350 degrees Fahrenheit.  Line cookie sheets with parchment paper; set aside.
In a medium bowl, sift together flour, baking soda and salt.  Stir in oats.  Set aside.
In a large bowl, cream the butter and brown sugar.  Add egg and vanilla extract.  Slowly add the dry ingredients until combined.  Stir in toffee bits and milk chocolate chips.
Drop by Tablespoonfuls onto prepared baking sheets, spacing at least 2 inches apart.
Bake at 350 degrees Fahrenheit for 10-12 minutes, or until lightly browned, rotating pans halfway during baking time.
Remove pans from oven to wire racks.  Cool for 2 minutes before sliding parchment paper from baking pans to wire racks to cool.
Mad's Peach-Curry Soup
Category: soups-stews-and-chili
By kitsilanogirl

A friend who used to work as a chef shared this yummy and oh, so simple recipe with me. You may substitute half-and-half or evaporated milk for the cream to cut some fat.

Ingredients:
5 tablespoons olive oil
2 tablespoons Madras curry powder
1 large onion, minced
3 cloves garlic, minced
1 (15 ounce) can sliced peaches in syrup, chopped
1 (14.5 ounce) can chopped plum tomatoes
1 teaspoon ground ginger
1 cup cream
1 cup vegetable broth
salt and black pepper to taste
2 cups lettuce, chopped
2 cups shelled, cooked shrimp

Directions:
Heat the oil in a large saucepan over medium heat; stir in the curry and cook 1 minute. Add the onion and garlic; cook 8 to 10 minutes, or until the onion becomes transparent. Stir in the peaches, including their syrup, with the tomatoes, ginger, cream, broth, salt, and pepper. Simmer over low heat for 45 minutes. Serve hot, topped with shrimp and lettuce.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 522.8
Fat: 40.4 g
Saturated fat: 16.3 g
Carbohydrates: 26.3 g
Sugars: 16.2 g
Dietary fiber: 4.7 g
Protein: 17.5 g
Cholesterol: 206.3 mg
Sodium: 437.1 mg
Strawberry Mold


Ingredients:
strawberry gelatin, boiling water, frozen strawberries, pecans, bananas, crushed pineapple, sour cream, strawberry, fresh pineapple

Directions:
Dissolve the gelatin the boiling water.
Add the remaining ingredients except the sour cream.
Pour half of the mixture in a salad mold; let chill until firm.
Cover with a layer of sour cream, then top with the remaining half of the mixture. Refrigerate until firm.
Garnish with fresh strawberry and pineapple.
Butterfinger Creme Brulee


Ingredients:
heavy whipping cream, granulated sugar, salt, vanilla extract

Directions:
Preheat oven to 300°F Sprinkle 1 tablespoon Butterfinger pieces into bottom of four ovenproof 6-oz custard cups.
In medium saucepan, add cream, 7 tablespoons sugar and salt.
Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until sugar is dissolved.
In medium bowl, beat egg yolks; gradually whisk cream mixture into egg yolks.
Stir in vanilla.
Pour the cream mixture through a fine sieve into prepared cups.
Place cups in 9-inch square baking pan; fill pan with hot water to 1-inch depth.
Loosely cover with foil.
Bake in preheated oven for about 1 hour and 30 minutes or until knife inserted in centers comes out clean.
Remove to wire rack to cool slightly.
Refrigerate for several hours or overnight.
Sprinkle each crème brûlée evenly with remaining sugar.
Place under broiler until sugar is melted and caramelized.
Refrigerate for 10 to 15 minutes or until caramel hardens.
The cooking time allows for the creme bulees to sit overnight.
Chicken Chicken Curry
Category: world-cuisine
By madhu

There are a hundred different ways to cook chicken curry, but Bengalis (from the eastern part of India) make something called Kosha (or kawshaa) which is very good with either rice or any kind of flat bread. This recipe is called moorgi kosha (or chicken kosha), but my friend Jennie calls it Chicken Chicken Curry!

Ingredients:
3 tablespoons olive oil
1  red onion, thinly sliced, divided
salt to taste
1  bay leaf
1 tablespoon water
1 tablespoon ground turmeric
½ teaspoon chili powder
½ teaspoon paprika
2 tablespoons ground ginger
2 tablespoons minced garlic
1 tablespoon water
2 ¼ pounds skinless, boneless chicken breast, cut in bite-sized pieces
1  tomato, thinly sliced
¼ teaspoon white sugar
3  cardamom pods, lightly crushed
3  whole cloves
1 (2 inch) cinnamon stick
1 tablespoon ghee (clarified butter)
1 tablespoon water
1 tablespoon ground coriander
1 bunch cilantro, chopped

Directions:
Heat the olive oil in a skillet over high heat. Stir in 1/3 of the onion; cook and stir until the onion is golden brown and crisp, about 5 minutes. Season with salt. Remove the onion from the oil and drain on a paper towel-lined plate. Set aside. Place the remaining 2/3 of onion and the bay leaf into the same skillet over high heat. Cook and stir until the onion has turned golden brown, about 5 minutes. Stir in 1 tablespoon of water, then add the turmeric, chili powder, paprika, ginger, and garlic. Reduce heat to medium-high and continue to cook and stir until the liquid has reduced, then stir in another tablespoon of water. Place the chicken and tomato slices into the onion mixture. Season with salt and sugar. Stir in the cardamom pods, cloves, cinnamon stick, ghee, and 1 tablespoon of water. Cover and simmer on low until the liquid has reduced,  30 to 35 minutes. Stir in the coriander. Simmer until the liquid has evaporated. Sprinkle with cilantro and reserved fried onions before serving.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 289.2
Fat: 13 g
Saturated fat: 3.3 g
Carbohydrates: 7.8 g
Sugars: 1.7 g
Dietary fiber: 2.6 g
Protein: 34.4 g
Cholesterol: 93.4 mg
Sodium: 83.6 mg
Minted Carrots & Sprouts


Ingredients:
Brussels sprouts, carrots, butter, mint

Directions:
Either microwave or boil sprouts & carrots together in a little water until tender.
Drain and add butter & mint.
Swirl to coat veggies and serve hot.
Chilli Jam


Ingredients:
chilies, garlic, shallots, palm sugar, brown sugar, tamarind pulp, lime juice

Directions:
Process chillies, oil, capsicum, garlic and shallots until smooth., Heat wok on medium, and add chilli mixture. Stir occasionally for 15 minutes., Add sugar and tamarind and simmer for 10 minutes., Use as a stir-fry sauce or grilling marinade.
Italian Marinated Barbecued Chicken


Ingredients:
chicken drumsticks, red wine vinegar, dried basil, dried oregano, dried rosemary, poultry seasoning, garlic powder, dried sage, lemon juice, egg

Directions:
In a medium mixing bowl, combine all ingredients (except chicken] and whisk thoroughly.
In a wide, shallow re-sealable dish, arrange chicken pieces in one layer (Note: A gallon-sized baggie could be used instead].
Pour marinade over chicken pieces and cover dish.
Marinate refrigerated for 2-24 hours, occasionally turning chicken pieces for full coverage.
Preheat grill to medium-high heat.
Grill chicken for 20-30 minutes, turning and basting with marinade every five minutes, until cooked through.  Chicken is cooked through when a fork pierced through the thickest part releases clear juice, or the internal temperature reaches 170°F.
Serve and enjoy!
Biff a La Lindstrom (Scandinavian Hamburgers)


Ingredients:
ground beef, egg, mashed potatoes, salt, pepper, onions, capers, eggs

Directions:
Mix beef, egg, potatoes, salt and pepper. Stir in remaining ingredients. Shape mixture into 4 patties, each about 1 inch thick.
Grill on the barbecue or set oven to low broil or 550°F Broil patties with tops about 4 inches from heat until desired doneness, 6 to 8 minutes on each side for medium.
Top each patty with fried egg if desired.
Spiced Honey Pretzels


Ingredients:
honey, butter, onion powder, chili powder

Directions:
Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat the foil with cooking spray. Place pretzels in a large bowl.
In a small bowl, combine the honey, butter, onion powder and chili powder. Pour over pretzels; toss to coat evenly. Spread into prepared pan.
Bake at 350° for 8 minutes, stirring once. Cool on a wire rack, stirring gently several times to separate. Yield: 8 servings.
Cream Cheese and Chocolate Pudding Parfait


Ingredients:
chocolate pudding, maraschino cherry

Directions:
Mix Cream Cheese according to instructions.
Mix Pudding according to instructions.
Get out parfeit/dessert dish.
Alternate first cream cheese then pudding.
Do this until desired amount.
Sprinkle gram cracker crust on top (opt].
Place three candied cherries on top.
This is a very rich recipe.
If you are a sweet-o-holic as I am, then you are sure to enjoy it.
If not, I recommened you try it atleast once.
Thank you and I hope you enjoy my first recipe.
Potato-Bacon Torte by Melissa D'arabian


Ingredients:
bacon, fresh thyme, heavy cream, baking potatoes, gruyere cheese, butter, all-purpose flour, salt

Directions:
Preheat the oven to 375 degrees F.
In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.]
Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
For the Pie Crusts:.
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
Yield: 2 (9-inch] pie crusts.