xiaoxl/recipe_data huggingface dataset:
Figs in Mavrodaphne Wine With Manouri Cheese


Ingredients:
dried calimyrna figs, wine, cinnamon stick, cloves, thyme honey, cheese, of fresh mint, thyme honey, ground cinnamon

Directions:
Place the figs in a wide saucepan and cover with hot water.
Soak them for 1 hour.
Pour in the Mavrodaphne wine and the spices.
Bring to a boil, reduce heat, and simmer for about 30 minutes, until the figs are very plump and tender.
Remove the fruit with a slotted spoon, and strain the poaching liquid, discarding the spices and any seeds that may have leaked out from the figs.
Return the poaching liquid to the pot, add honey, and boil until reduced and thick and the consistency of syrup, about 5-7 minutes.
Slice the manouri cheese into 1/2-inch rounds, carefully so as to keep the pieces intact.
Place the cheese slices in one overlapping row on a large platter.
Place the poached figs evenly over them and pour over the syrup.
Serve immediately, garnish with mint and a discreet pinch of ground cinnamon, if desired.
Adriatica Prawns Skiathos


Ingredients:
olive oil, onions, garlic, tomatoes, dry white wine, lemon juice, crushed red pepper flakes, feta cheese, fresh basil, fresh parsley, dry pasta, pasta

Directions:
In a large saute pan, heat olive oil on high; add onion& garlic; cook until soft but not brown; add tomatoes; cook for 1 minute, add wine, lemon juice, and chiles; reduce for about 1 minute.
Add prawns, 1/2 of the feta and all of the basil; cook until prawns are done and feta is creamy (about 3 minutes].
Meanwhile, cook pasta until al dente; drain and place on serving dish; pour sauce over.
Crumble the rest of the feta over the top; sprinkle with parsley, and serve.
Falafel


Ingredients:
chickpeas, lemon juice, onion, whole wheat pastry flour, wheat germ, parsley, sesame seeds, black pepper, garlic powder

Directions:
Using a large baking dish, add two teaspoons of oil and then put it into your oven while it is preheating at 350'F.
Combine the cooked chick peas, lemon juice and chopped onion in a food processor and process until you have a smooth stiff paste.
Remove the paste once done and put into a medium bowl.  Add the flour, wheat germ, parsley, sesame seeds, pepper and garlic powder.  Mix it all up together and form into 20 patties.
Place the falafel patties in the preheated dish and cook for 15 minutes, turning over to brown the other side 1/2 way through.
Put into pita pockets and add your favorite toppings.
Bon Appetit.
Jamaican Bulla Cake


Ingredients:
flour, baking powder, baking soda, salt, butter, ground nutmeg, cinnamon, brown sugar

Directions:
Melt butter, set aside for a minute, meanwhile add water to sugar to form a syrup,only add enough water to saturate the sugar.
Combine all the dry ingriedients with a wooden spoon, making a well in the middle add syrup and butter and slowly fold together to form a dough.
Flour a board and knead for 5 mins, roll out into 1/8 inch thick, cut dough into 4 inch circles, place on a greesed baking sheet in a pre-heated oven.(350 degrees].
Bake for 25 mins or until Bullas rise.
This is a basic Bulla cake recipe, you can add other ingriedients like ginger root or chocolate.
Rich Beef Stew


Ingredients:
brandy, dry red wine, fresh thyme, bay leaves, garlic cloves, olive oil, butter, tomato paste, button mushrooms, carrots, bacon, fresh parsley, cornflour

Directions:
Prep time does not include marinating time.
Cut steak into approximately 3cm pieces. Combine wine, brandy, garlic, bay leaves and thyme in a bowl or storage container add steak, cover and refrigerate several hours or overnight.
Drain the steak reserving the marinade for later use. Heat oil in a fry pan and cook steak in batches until browned. In an ovenproof dish add steak, reserved marinade, stock and tomato paste. Cook covered either in a slow oven or very low stove top setting for 21/2 hours.
Melt butter in another pan add onions, cook until lightly browned, remove onions from pan and add chopped mushrooms cook for few minutes and remove. Wipe pan to remove any left over butter then add bacon, cook until browned and crisp, drain on absorbent paper.
Add onions, mushrooms and bacon to the steak mixture and cook for a further 30 minutes still covered. Boil or microwave carrots until just tender, drain and add to stew.
If cooking in the oven remove and place on stove top. Add a little water to the cornflour and pour into stew, stir until mixture thickens. At this point I add bisto to thicken it up all the way and it adds even more flavour. If your not using this you will need to use more cornflour for the thickness of the stew. Also taste test it, as if not using bisto you may want to add a little more beef stock powder to mixture.
To serve I either heap spoonfuls on a bed of mash potato or I serve it with baby new potatoes.
For a photo visit http://the-best-recipes.blogspot.com/.
Chicken Thigh Saltimbocca


Ingredients:
boneless skinless chicken thighs, fresh sage leaves, Fontina cheese, bacon, flour, olive oil, chicken broth, lemon juice

Directions:
Pound each chicken piece between pices of wax paper to 1/4 thickness. Place 1 sage leaf in center of cut side of each thigh. Top sage with cheese strip. Fold Thigh in half to enclose filling. Wrap bacon slice around each thigh and secure with wooden picks. Coat Chicken in Flour.
Heat oil in skillet over medium heat. Add chicken. Brown 5 minutes per side. Remove chicken. Add broth to skillet and scrape up browned bits. Return chicken to skillet.
Reduce heat to low. Cover skillet and simmer chicken 5 minutes or until tender and no longer pink. (170 F]. Stir in lemon juice. Serves 4. [ I got this from a friend! ].
Chiles Rellenos Casserole


Ingredients:
sharp cheddar cheese, eggs, milk, Bisquick baking mix, Bisquick baking mix, diced green chilies, tomatoes and green chilies, cheddar cheese

Directions:
Cut peppers in half, remove stems, veins & seeds, flatten with palm of hand.
Roast skin side down over med-high heat grill or broiler until peel is blackened and blistered.
Place in a covered dish or plastic zipper bag to steam, cool and remove blackened peels with fingers.
In a greased 8x8 baking dish, layer peppers and top with tomatoes, green chilies and cheese.
Combine eggs, milk, ground red pepper and baking mix together until well blended. Pour over peppers and tomatoes.*This step cannot not be done too far ahead of time before baking.
In a 400° preheated oven, bake uncovered for 30 minutes or until center is done and top is golden brown. Sprinkle with cheese, cover with foil or return to oven briefly to melt cheese.
Serve suggestions: Top with sour cream, salsa, with a side fried beans.
Lemon Curd Filling


Ingredients:
granulated sugar, fresh lemon juice, unsalted butter, salt, lemons, zest of

Directions:
In a non-reactive saucepan, whisk yolk and sugar until well combined.
Add remaining ingredients except lemon zest.
Cook over medium-low heat, stirring constantly (Do not whisk], until thickened and you see the first bubble.
DO NOT ALLOW TO BOIL.
Pour through strainer, stir in zest.
chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming.
Blueberry Cream Cheese Pound Cake I
Category: desserts
By prissycat

This recipe is so easy and is so good! Great for breakfast with a cup of coffee, or for dessert.

Ingredients:
1 (18.25 ounce) package yellow cake mix
¼ cup white sugar
3  eggs
1 (8 ounce) package cream cheese, room temperature
½ cup vegetable oil
1 teaspoon vanilla extract
1 ¼ cups blueberries

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan. In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Prep time: 20 mins
Cook time: 45 mins
Total time: 2 hrs 35 mins
Yields: 1 10-inch Bundt pan

Calories: 281.4
Fat: 16.4 g
Saturated fat: 5 g
Carbohydrates: 30.5 g
Sugars: 18.4 g
Dietary fiber: 0.6 g
Protein: 3.7 g
Cholesterol: 50.9 mg
Sodium: 267 mg
Cheddar-Bacon Mac and Cheese
Category: trusted-brands-recipes-and-tips
By Kraft

Creamy, cheesy, and quick . . . it's everything you need.

Ingredients:
1 ¾ cups elbow macaroni, uncooked
3 tablespoons butter or margarine
2 tablespoons flour
2 cups milk
2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
3 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled

Directions:
Heat oven to 350 degrees F. Cook macaroni as directed on package. Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook 2 min. or until bubbly. Gradually stir in milk; cook on medium heat until mixture comes to boil, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened. Add 1 1/2 cups cheese; cook and stir 5 min. or until melted. Drain macaroni. Add to sauce with bacon; mix lightly. Spoon into 1 1/2 quart casserole; top with remaining cheese. Bake 20 min. or until heated through.

Prep time: 20 mins
Total time: 40 mins
Yields: 6 1-cup servings

Calories: 385.1
Fat: 21.8 g
Saturated fat: 13.5 g
Carbohydrates: 30 g
Sugars: 4.7 g
Dietary fiber: 1.1 g
Protein: 16.5 g
Cholesterol: 59.9 mg
Sodium: 411.3 mg
White Clam Sauce


Ingredients:
butter, olive oil, flour, garlic, clams, bottled clam juice, dry white wine, fresh parsley, dried marjoram, dried oregano, lemon juice, cooked pasta, parmesan cheese

Directions:
MELT BUTTER WITH OLIVE OIL IN LARGE HEAVY SKILLET OVER MEDIUM HEAT.
ADD GARLIC AND SAUTE ABOUT 1 MIN.
QUICKLY BLEND IN FLOUR WITH WIRE WHISK.
GRADUALLY STIR IN REMAINING INGREDIENTS.
COOK OVER MEDIUM LOW HEAT, STIRRING CONSTANTLY UNTIL SAUCE IS SLIGHTLY THICKENED.
PLACE COOKED PASTA IN INDIVIDUAL SERVING DISHES.
SPOON CLAM SAUCE OVER PASTA.
SERVE.
PASS GRATED PARMESAN CHEESE.
Escalope De Veau Calvados


Ingredients:
butter, apples, mushroom, calvados, apple brandy, demi-glace, all-purpose flour, veal escalopes

Directions:
For Brandy Cream Sauce:
In a lrg frying pan, heat butter over high-heat. Stir in apples + mushrooms & cook till apples & mushrooms are tender.
Meanwhile, in a med saucepan, heat the brandy. When hot, carefully ignite. Stir in bemi-glace + cream & bring to a slightly rolling boil.
Remove from heat, stir in apple mixture & set aside, but keep warm.
For Escalopes:
Place flour in a shallow dish, season w/salt + pepper & coat veal w/flour mixture.
In a lrg frying pan, heat oil over med-high heat till hot. Add veal & cook 3-4 min for medium, turning once. Serve immediately w/brandy cream sauce.
Sunny Morning Star Biscuit Soufflés


Ingredients:
eggs, salsa, sour cream, bacon bits, mild cheddar cheese, salsa, sour cream

Directions:
Heat oven to 350°F
Spray 6 (6-oz] custard cups or 6 (8-oz] ramekins with non-stick cooking spray.
Cut each biscuit into 6 wedges.
Using 5 wedges for each cup, arrange wedges around side of each cup with pointed ends up to form a “star.”
Press dough lightly on bottoms and sides of cups (it is not necessary to completely cover bottoms and sides of cups].
Set aside.
In medium bowl, beat eggs with fork or wire whisk until blended.
Beat in 1/4 cup salsa, 1/2 cup sour cream and the bacon bits until blended.
Spoon 2 tablespoons egg mixture into center of each cup; top each with about 2 tablespoons cheese.
Spoon remaining egg mixture over cheese in each cup.
Place cups on large cookie sheet with sides.
Bake 25 to 30 minutes or until eggs are set and biscuits are golden brown.
Cool 10 minutes.
Garnish with salsa and sour cream.
Pasta Con Broccoli (Lighter & Yummy)


Ingredients:
broccoli, fettuccine, fat-free evaporated milk, parmesan cheese, garlic, butter, nutmeg, white pepper, mushrooms

Directions:
Boil pasta for 5 minutes; drain.
Reserve 1 cup pasta water and set aside.
Add all ingredients except parmesan cheese to large skillet.
Cook about 10 minutes until broccoli is tender.
Add pasta water to pan until you see it coming up through pasta.
Add cheese to thicken.
Chocolate Hazelnut Cheesecake Brownies


Ingredients:
all-purpose flour, cocoa powder, eggs, sugar, butter, eggs, light cream cheese, sugar, powdered sugar

Directions:
Preheat oven to 325°F Grease and lightly flour a 13x9x2 inch baking pan. Set aside.
In a medium bowl, stir together flour and cocoa powder; set aside.
In a mixer bowl, combine 4 eggs, 2 cups of granulated sugar, 1/2 cup of chocolate hazelnut spread and the melted butter. Beat with an electric mixer on low to medium speed until combined. Add flour mixture; stir until smooth. Spread batter in prepared pan; set aside.
Rinse bowl and beaters. In mixer bowl, beat cream cheese and remaining chocolate hazelnut spread. Add eggs and sugar and beat on medium speed until combined. Carefully spread over brownie batter in prepared pan.
Bake for 50-55 minutes or until cream cheese layer is firm and set. Cool in pan on a wire rack. Cover and chill several hours or overnight before cutting into brownies.
Sprinkle with powdered sugar to garnish.
Miss Dixie's Remoulade(New Orleans)


Ingredients:
mayonnaise, flat-leaf Italian parsley, barbecue sauce, creole mustard, sriracha sauce, sea salt, cracked black pepper, green onions, lemon, anaheim chili, red bell pepper, celery

Directions:
In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed.
Scrape down sides as needed.
Refrigerate until ready to use.
Enjoy!
Grandma's Cowcumber Salad (Vegan Friendly)


Ingredients:
cucumber, tomatoes, onions, green onion, salt, black pepper, extra virgin olive oil, apple cider vinegar, honey

Directions:
Arrange the vegetables on a large platter.
Whisk together the dressing and pour over the vegetables.
Set aside for 30 minutes to marinate. The salad is best served at room temperature.
Before serving, season with salt and cracked black pepper.
Hallie's Death by Chocolate Cookies


Ingredients:
self rising flour, white sugar, light brown sugar, margarine, butter, vanilla extract, egg, flaked coconut

Directions:
Preheat oven to 325º.
Blend dry stuff together well, then add in margarine, vanilla, and egg.
Stir well, then mix in coconut if using it.
Drop by teaspoons onto an ungreased cookie sheet, and bake for ten minutes (you want the tops to come out a bit gooey].
Cool and enjoy!
Deep Fried Brie
Category: appetizers-and-snacks
By CHRISTINA KANDIL

Warm melted brie oozes out of a crispy breadcrumb coating when you bite into these pieces of heaven.  Serve with cranberry sauce and a small side salad and you have the perfect dinner appetizer or snack.

Ingredients:
1  egg
salt and pepper to taste
1 (8 ounce) wedge Brie cheese, cut into 1 inch cubes
½ cup dry bread crumbs
3 cups oil for deep frying
1 cup cranberry sauce

Directions:
In a small bowl, whisk the egg with some salt and pepper using a fork. Place the bread crumbs in a separate bowl. Dip the cubes of Brie into the egg, then roll in breadcrumbs until evenly coated and well covered. Place the cheese cubes on a tray, and refrigerate for about 20 minutes, to firm up. Heat oil in deep-fryer or heavy saucepan  to 375 degrees F (190 degrees C). Fry the cheese cubes for 3 to 5 minutes, until deep golden brown. Remove with a slotted spoon, and drain on paper towels. Serve warm with cranberry sauce for dipping. You can also make these before your guests arrive, and keep them in a warm oven.

Prep time: 10 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 8 servings

Calories: 255.6
Fat: 17.1 g
Saturated fat: 6.3 g
Carbohydrates: 18.5 g
Sugars: 13.7 g
Dietary fiber: 0.6 g
Protein: 7.6 g
Cholesterol: 51.6 mg
Sodium: 246.7 mg
Hamburger Quiche
Category: side-dish
By Jeff

Who says real men don't eat quiche? I love this recipe given to me by my grandmother. Not for those on a diet, but guaranteed to satisfy.

Ingredients:
1 (16 ounce) package frozen hash brown potatoes, thawed
½ pound ground beef
1 small onion, minced
1 cup milk
2  eggs, beaten
1 tablespoon cornstarch
½ pound sharp Cheddar cheese, shredded
¼ teaspoon liquid smoke flavoring
1 (3 ounce) jar real bacon bits
2 teaspoons Worcestershire sauce
salt
¼ pound sharp Cheddar cheese, shredded

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie dish. Press hash browns onto the bottom and sides of pie dish. Bake in preheated oven for 25 to 30 minutes, or until it begins to brown. Meanwhile, place ground beef and onion in a large, deep skillet. Cook over medium-high heat until beef evenly brown. Drain, crumble and allow to cool. In a medium bowl, whisk together milk, eggs and cornstarch. Stir in 1/2 pound shredded cheese and ground beef mixture. Mix in the liquid smoke, bacon bits, Worcestershire sauce and salt. Pour into hash brown crust. Bake in preheated oven for 20 minutes. Remove from oven, sprinkle 1/4 pound of grated sharp cheddar on top, and place back in the oven. Bake 15 minutes, or until filling is puffed and golden brown. Let stand for 20 minutes before serving.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 15 mins
Yields: 1 (9 inch) pie

Calories: 512.9
Fat: 39.1 g
Saturated fat: 19.9 g
Carbohydrates: 18.7 g
Sugars: 3 g
Dietary fiber: 1.3 g
Protein: 31.5 g
Cholesterol: 167 mg
Sodium: 1288.5 mg
Honey-pineapple Chicken


Ingredients:
honey, garlic cloves, Worcestershire sauce, fresh ginger, ground ginger, salt, chicken drumsticks

Directions:
For marinade, combine all ingredients except the chicken in a large saucepan.  Bring to boiling.  Reduce heat and simmer uncovered for 15 minutes, stirring occasionally.  Let mixture cool to room temperature.
Place chicken in plastic.  Pour the marinade over, seal the bag, and turn several times to make sure all the chicken is coated well.  Marinate the chicken in the refrigerator for 6 to 24 hours, turning occasionally.
Drain the chicken pieces, discarding marinade.  Grill for 40 to 45 minutes or until chicken is cooked and no longer pink.
Maria's Stuffed Chicken Breasts
Category: meat-and-poultry
By Maria Fontana

This is a great and easy chicken dish with a twist. How do you cook some chicken like Maria?! Like this!

Ingredients:
4  skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
2  eggs, beaten
1 (8 ounce) package shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside. In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 578.1
Fat: 26.3 g
Saturated fat: 13.4 g
Carbohydrates: 26.3 g
Sugars: 11.4 g
Dietary fiber: 5.6 g
Protein: 58.3 g
Cholesterol: 231.3 mg
Sodium: 1101.5 mg
Stir Fried Oysters with Garlic


Ingredients:
cornstarch, oyster sauce, soy sauce, white wine, garlic, green onions, ginger

Directions:
Boil 4 cups water in pot and add oysters for 10-15 seconds ., Remove with slotten spoon to paper towels to drain., Blend cornstarch with 4 Tbs water and add oyster and soy sauce., Heat oil in wok, add wine, oysters, green onion& ginger., Stir fry 15 seconds., Add cornstarch mixture and stir fry 1 minute., Enjoy.
Ham and Cheese Breakfast Casserole
Category: breakfast-and-brunch
By CHAROLETTEKD

This ham and cheese casserole is very filling. It should be assembled and then refrigerated overnight. I usually make this Christmas Eve and serve it Christmas morning after we open our presents.

Ingredients:
18 (1 ounce) slices white bread, cubed
8 ounces cooked ham, cubed
2 cups shredded Cheddar cheese
1 ½ cups diced Swiss cheese
6  eggs
3 ½ cups milk
½ teaspoon onion powder
2 cups crushed cornflakes cereal
½ cup butter, melted

Directions:
Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the eggs, milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight. Preheat oven to 375  degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole. Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving.

Prep time: 30 mins
Cook time: 40 mins
Total time: 9 hrs 15 mins
Yields: 12 servings

Calories: 454.1
Fat: 27.3 g
Saturated fat: 15 g
Carbohydrates: 30.4 g
Sugars: 6.2 g
Dietary fiber: 1.1 g
Protein: 21.7 g
Cholesterol: 164.4 mg
Sodium: 830.9 mg
Cassata Cake
Category: world-cuisine
By Kevin Ryan

Cassata cake is like a cannoli but more gooey. You need 2 - 9 inch sponge cake layers for this recipe. The instructions are given for to make them, or you can use your own recipe.

Ingredients:
1 ½ cups cake flour
½ teaspoon baking powder
¼ teaspoon salt
5  eggs
½ cup cold water
1 ¼ cups white sugar
1 teaspoon vanilla extract
½ teaspoon cream of tartar
2 pounds whole milk ricotta cheese
2 ¼ cups confectioners' sugar
½ teaspoon ground cinnamon
1 ½ teaspoons vanilla extract
2 (1 ounce) squares semi-sweet chocolate
½ cup candied lemon peel
⅓ cup white sugar
¼ cup water
2 tablespoons light rum
6 (1 ounce) squares bittersweet chocolate, chopped
⅓ cup heavy whipping cream
3 tablespoons unsalted butter, cubed

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans. Sift the flour, baking powder, and salt together. Separate the eggs and set the egg whites aside. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add the cold water. Add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of the vanilla. Sift the flour mixture over the egg yolk mixture and fold in. Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely. Cut each cake layer in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the Rum Syrup. Spread about 1-1/2 cups of the Filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the last layer of cake. Chill at least 4 hours. Spread Chocolate Glaze over top of cake. To Make Ricotta Cheese Filling: Beat the ricotta cheese well and add the confectioner's sugar and cinnamon. Add 1-1/2 teaspoons of  the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use. To Make The Rum Syrup: Place 1/3 cup of the sugar and the water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add the rum. Cool to room temperature. To Make The Chocolate Glaze: Melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable. Spread over the top of the cake.

Yields: 1 -9 Inch cake

Calories: 601
Fat: 23.6 g
Saturated fat: 14 g
Carbohydrates: 84.1 g
Sugars: 63.6 g
Dietary fiber: 2.4 g
Protein: 14.1 g
Cholesterol: 133.4 mg
Sodium: 174.2 mg