xiaoxl/recipe_data huggingface dataset:
Roasted Turkey With Turkey Meatballs


Ingredients:
hot water, molasses, salt, brown sugar, black peppercorns, lemons, onions, garlic, fresh rosemary, cold water, turkey, bacon, celery ribs, garlic cloves, leeks, onion, ground turkey, cayenne, milk, parmigiano-reggiano cheese, fresh chives, fresh dill, fresh parsley, green onions, butter, garlic cloves, leeks, chicken broth, turkey broth

Directions:
For the brine and turkey:
Pour the hot water in a large and deep non-reactive pan, bucket or large cooler with ice. Stir in the molasses, salt and brown sugar until fully dissolved. Then add the peppercorns, lemons, onions, garlic and rosemary. Add the cold water and let cool to room temperature (or put in the refrigerator]. Place the turkey in the brine. Using a syringe, inject the turkey with some of the brine. Cover and leave in the brine for 48 hours in the refrigerator.
For the stuffing:
In a skillet over high heat, cook the bacon until almost crispy, about 5 minutes. Add the celery, garlic, leeks and onions. Continue cooking until translucent. Add the ground turkey and cook until browned. Add the paprika and cayenne. Season with salt and pepper and let cool. Meanwhile, soak the bread in the milk in a small bowl. In a large bowl, combine the soaked breadcrumbs, the bacon mixture, cheese, chives, dill, parsley and green onions. Season with salt and pepper. Set aside part of the stuffing to stuff the turkey. Form the remaining stuffing into meatballs using a 1 tablespoon measurement. Reserve on a baking sheet covered with parchment paper. Cover with plastic wrap and keep in the refrigerator until ready to cook. With the rack in the lowest position, preheat the oven to 325 degrees F (170 degrees C]. Remove the turkey from the brine and dry thoroughly.
To roast the turkey:
In a bowl, mix together the butter and garlic. Set aside. Fill the turkey cavity with the reserved stuffing. Tie the drumsticks together with kitchen string to help the turkey keep its shape. Rub the turkey in between the skin and the flesh with the garlic butter. Sprinkle with salt and pepper. Scatter the leeks on the bottom of a large roasting pan and pour in the chicken broth. Place the turkey on the leeks. Add the meatballs to the pan. Roast for about 5 1/2 hours, basting the turkey with the broth every 20 minutes, until a meat thermometer inserted in the thigh without touching the bone reads 180 degrees F (82 degrees C]. If necessary, add more broth so there is always about 4 cups/1 l liquid in the bottom of the roasting pan. If any parts of the turkey begin to scorch during cooking, cover them with aluminum foil. Place the turkey and meatballs on a serving platter. Cover and let rest 20 minutes. Strain the liquid from the roasting pan into a saucepan and skim the fat at the surface. Adjust the seasoning. Reduce the sauce to the desired consistency. Keep warm. Serve the turkey with the roasting sauce and the turkey meatballs.
Osso Bucco


Ingredients:
fresh rosemary, cloves, salt, pepper, all-purpose flour, olive oil, onion, carrots, celery, tomato paste, dry white wine, water, flat-leaf Italian parsley, lemons, zest of

Directions:
Place the rosemary, bay leaf and cloves in cheesecloth and tie with twine.
This will be your bouquet garni.
Pat the veal shanks with a paper towel.
Secure the meat at the bone with kitchen twine.
Sprinkle with shanks with salt and pepper.
Dredge the shanks in flour.
In a large Dutch oven heat the olive oil.
Add the shanks to the hot pan and brown on all sides, about 4 minutes per side.
Remove the shanks to a plate.
In the same pot add the onion, carrots and celery.
Season with salt and saute until soft, about 8 minutes.
Add the tomato paste and mix well.
Return the shanks to the pot and add white wine.
Simmer about 5 minutes.
Add the bouquet garni and 2 cups of the chicken stock and bring to a boil.
Transfer the Dutch oven to a 325 degree oven and cook for 2 hours.
After 1 hour check the cooking liquid in the pot and if necessary add more stock.
Carefully remove the shanks from the pot.
Cut off the twine and discard.
Discard the bouquet garni.
Pour all the juices over the shanks and garnish with the parsley and lemon zest.
Easy Cuban Salad
Category: uncategorized
By Bibi

This refreshing salad relies on a few ingredients and the addition of a brightly flavored citrus dressing.

Ingredients:
½ cup extra virgin olive oil
¼ cup fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 teaspoon minced garlic
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
1 head romaine lettuce - rinsed, dried and chopped
2 medium tomatoes, cut into 8 wedges
8 medium radishes, thinly sliced
1 medium red onion, thinly sliced
1  avocado - peeled, pitted, and chopped

Directions:
Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days. Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing. Serve dressed, tossed salads on individual salad plates.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 190.4
Fat: 17.9 g
Saturated fat: 2.5 g
Carbohydrates: 7.7 g
Sugars: 2.7 g
Dietary fiber: 3.3 g
Protein: 1.6 g
Sodium: 299.9 mg
Broccoli & Egg Parmesan


Ingredients:
broccoli, olive oil, garlic, parmesan cheese, eggs, water, salt, pepper

Directions:
Divide broccoli into flowerets., Steam or cook in salted water until almost tender., Drain., Arrange in a single layer in a shallow baking dish., Drizzle a little oil over the top of the broccoli., Sprinkle a large clove of garlic that has been minced over the top., Sprinkle with salt& pepper., Beat the 4 eggs with a tablespoon of water., Pour over the top of the broccoli., Top with some grated parmesan cheese., Bake at 350 degrees 20 minutes or until tender., Enjoy!
Avocado Dessert
Category: desserts
By Craig

This is an avocado whip my mum makes.  Give it a shot!  All my friends were apprehensive at first, but then loved it when they tried it.

Ingredients:
1  avocado, peeled and pitted
½ cup milk
¼ cup white sugar
½ teaspoon vanilla extract

Directions:
Mash avocado with an electric mixer, or use a food processor. Blend in the milk, sugar and vanilla until smooth. Chill for about 20 minutes before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 145.6
Fat: 8 g
Saturated fat: 1.5 g
Carbohydrates: 18.3 g
Sugars: 14.3 g
Dietary fiber: 3.4 g
Protein: 2 g
Cholesterol: 2.4 mg
Sodium: 16.1 mg
Refreshing Sweet Potato Salad


Ingredients:
sweet potatoes, cilantro, lime, plain yogurt, honey, salt, black pepper, bell pepper, celery ribs, red onion

Directions:
Preheat the oven to 400°F.
Wash and pierce the potatoes all over, and bake in the oven for 40 minutes, or until tender.
Mix the cilantro, lime juice, yogurt, honey/agave nectar, salt, and pepper in a small bowl.  Chill.
When potatoes are done and cool enough to handle, peel them and cut into cubes.
In a large bowl, combine potatoes with bell pepper, celery, onion, and serrano pepper, then drizzle the chilled dressing on top.  Mix well, chill, and then serve.
Fluffy Bread Stuffing


Ingredients:
celery, onion, carrot, margarine, black pepper, poultry seasoning, water, eggs

Directions:
Tear bread into small pieces into a large bowl.
Saute' the celery, onion and carrot in a frying pan with margarine until tender.
Meanwhile, sprinkle pepper, poultry seasoning and garlic salt over bread and lightly toss to mix.
Add sauteed vegetables, mushroom soup mixture and eggs to the bowl of bread pieces.
Mix until blended.
Empty mixture into a 2- quart well-greased casserole dish.
Bake in 350 degree oven for about an hour.
Cover lightly with foil and bake for an additional hour at 300 degrees.
Outside will be crunchy, and while the inside is fluffy and moist.
Knottsberry Farm Meatloaf


Ingredients:
ground beef, hot sausage, onion, carrot, eggs, ketchup, Worcestershire sauce, ketchup, mustard, brown sugar

Directions:
Mix together ingredients from ground beef to worcestershire sauce., Shape into 2 small loaves or 1 big one., Mix together the ketchup-mustard-brownsugar- and pour on top of meatloaf., Bake at 350 for 1 hour and 15 minutes.
Slow Cooker German-Style Pork Roast with Sauerkraut and Potatoes
Category: world-cuisine
By Dianemwj

Pork loin becomes tender and delicious cooked slowly with sauerkraut and caraway seeds. This gets raves from my German father. My Irish husband loves it too!

Ingredients:
6  white potatoes, peeled and quartered
1 tablespoon minced garlic
salt and pepper to taste
1 (3 pound) boneless pork loin roast
1 (32 ounce) jar sauerkraut with liquid
2 teaspoons caraway seeds

Directions:
Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds. Cook in slow cooker on Low 8 to 10 hours.

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

Calories: 385.5
Fat: 15.2 g
Saturated fat: 5.5 g
Carbohydrates: 30.5 g
Sugars: 3.7 g
Dietary fiber: 7 g
Protein: 31.3 g
Cholesterol: 82.9 mg
Sodium: 809.8 mg
Ridiculously Easy Mexican Beans


Ingredients:
black beans, rotel

Directions:
Heat beans and tomatoes together., They are ready., Seriously, that's it.
Grandmother's Matrimonial Squares
Category: desserts
By Ceccilia Keen

My grandmother has made this recipe for years, and now that she can no longer do this herself, I have taken over the family tradition of preparing this great dessert. I hope you enjoy it as much as we do.

Ingredients:
1 ½ cups quick-cooking oats
1 ¼ cups all-purpose flour
1 ¼ cups brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
¾ cup butter
½ pound dates, pitted and chopped
¾ cup water
1 tablespoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir oats, flour, brown sugar, baking soda, and baking powder together in a bowl; cut in butter using a pastry blender until mixture is mealy and butter pieces are uniformly small. Press half of oat mixture evenly into the bottom of a 9x13-inch baking pan. Cook dates with water in a small saucepan over medium heat until they fall apart and are easily mashed with a wooden spoon, about 10 minutes; remove from heat and stir in vanilla extract. Spoon date mixture evenly over oat mixture in baking pan; sprinkle remaining oat mixture evenly over top and press into place. Bake in the preheated oven until crust is golden at the edges, about 30 minutes; remove to cool completely on a wire rack. Cut into bars.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 24 bars

Calories: 150.8
Fat: 6.2 g
Saturated fat: 3.7 g
Carbohydrates: 23 g
Sugars: 13.4 g
Dietary fiber: 1.4 g
Protein: 1.6 g
Cholesterol: 15.3 mg
Sodium: 116.6 mg
Vodka Rigatoni
Category: world-cuisine
By ANGCHICK

Rigatoni with a tomato cream sauce. Can be frozen.

Ingredients:
¼ pound chopped prosciutto
2 cups heavy cream
1 (28 ounce) can crushed tomatoes
1 fluid ounce vodka
1 (7 ounce) jar roasted red peppers
2 tablespoons chopped fresh parsley
2 teaspoons garlic powder
1 ½ teaspoons white sugar
1 teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon crushed red pepper flakes  (Optional)
1 cup grated Parmesan cheese
1 pound rigatoni pasta
¼ cup green peas

Directions:
Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips. Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes. Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl. Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 557.5
Fat: 31.1 g
Saturated fat: 17.5 g
Carbohydrates: 53.5 g
Sugars: 3.3 g
Dietary fiber: 4.4 g
Protein: 17.6 g
Cholesterol: 102.8 mg
Sodium: 1214.3 mg
Salmon With Yogurt Dill Sauce


Ingredients:
yogurt, salmon fillets, cherry tomatoes, oregano, garlic cloves, dill

Directions:
Preheat oven to 375°F.
Line strainer with a double layer of paper coffee filters, set strainer over sink, place yogurt into strainer and allow water to drain.
Cover a baking pan with parchment paper, place salmon onto pan.
In a small bowl, mix olives, tomatoes, oregano and garlic.
Remove 3/4 cup of drained yogurt, transfer to a small bow and mix in 1 T. of chopped dill.
Spread dilled yogurt in a thin layer over salmon fillets; top with olive/tomato mixture, evenly covering all of salmon.
Bake 20-30 minutes or until salmon flakes.
Stir remaining tablespoon of dill into remaining drained yogurt, garnish each piece of baked salmon with a dollop of dill sauce.
Cheesy Breakfast Buns


Ingredients:
water, sugar, evaporated milk, salt, flour, cheese, cheese, egg, water, cheddar cheese

Directions:
DIRECTIONS FOR BUNS.
Combine warm water and sugar.
Add yeast and let stand until mixture bubbles.
Combine mild, yeast mixture, oil and salt in a large bowl.
Add flour to form a dough that is soft but not too sticky.
Knead 10 minutes by hand or 5 minutes in a mixer on low speed.
Place dough in a lightly oiled bowl.
Cover with plastic wrap and let rise until doubled in volume ( approx 1-1 1/2 hours].
Punch down and knead in cubed and grated cheese.
Divide into 16 - 18 pieces.
Shape into rounds.
Place on parchment paper lined baking sheets.
Cover with plastic wrap.
Let rise until doubled about 45 minutes.
Preheat oven to 375 degrees F.
DIRECTIONS FOR GLAZE.
Carefully brush rolls with beaten egg mixed with water.
Sprinkle with grated cheese.
Bake in preheated oven for 25 minutes until well browned.
Remove from baking sheets and cool on wire rack.
Enjoy.
Absolutely Awesome BBQ Sauce


Ingredients:
brown sugar, chili sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic cloves, dry mustard, ground black pepper

Directions:
"In a saucepan over low heat, mix the brown sugar, chili sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper.  Simmer 30 minutes, stirring occasionally.  Cool, and refrigerate until ready to use."
Slow Cooked Corned Beef and Cabbage


Ingredients:
carrots, potatoes, onions, garlic, beef brisket, salt, black pepper, thyme, beef broth, cabbage

Directions:
In bottom of crockpot, place carrots, potatoes, onions and garlic., Trim fat from brisket and sprinkle with salt, black pepper and thyme., Place brisket on top of vegetables., Add beef broth, cover and cook on low for 10 to 12 hours., Before serving, remove 1 cup of broth from crockpot and pour into skillet., Add cabbage wedges and simmer until cabbage is tender., Cut meat across the grain and serve with vegetables and broth.
Bonnie's Mother's Macaroni and Cheese


Ingredients:
milk, Velveeta cheese, cheddar cheese, macaroni, tomatoes, cheese

Directions:
Cook macaroni per box directions.  Drain, and set aside.
In the meantime put milk and cheeses in a med. sized pan and melt, stirring.
Add cheese mixture and tomatoes to macaroni, and pour into a 9x13" casserole dish.
Sprinkle with salt and pepper, to taste.
Add more shredded cheese on top.
Bake at 350, for 30 mins., or until is completely melted.
Mushroom Sauce


Ingredients:
butter, mushrooms, flour, water, tomato paste, salt, pepper

Directions:
Heat butter in a pan.  Add mushrooms, cook until mushrooms are just tender., Stir in flour, cook 1 minute., Gradually stir in water, crumbled stock cube, and tomato paste., Season with salt & pepper.
Pork in Salsa Verde


Ingredients:
ground cumin, garlic cloves, salt, boneless pork loin, olive oil, onion, chicken broth, dried oregano, fresh cilantro, parsley

Directions:
In small bowl, mix the cumin, half the garlic and the salt.
In medium bowl, combine the pork with the cumin mixture and toss well to coat the meat with seasonings.  Cover the bowl with plastic wrap and let stand at room temperature for 2 hours or refrigerate overnight.
Heat the olive oil in a large nonstick skillet over medium heat.
Add the onion and the remaining garlic and cook until softened, about 3 - 4 minutes.
Scape the mixture into a blender or food processor.
Add the jalapeno peppers, tomatillos, chicken broth and oregano.  Puree until smooth 1 -2 minutes.
Spray the same large nonstick skillet with veggie cooking spray and heat over medium-high heat.
Add half the pork cubes to the skillet and cook, turning, until browned on all sides, 5 - 7 minutes.
With a slotted spoon, remove the meat to a plate and brown the remaining pork.
Return all the meat to the skillet.
Add the tomatillo puree and simmer until the sauce is thickened, 8 - 10 minutes.
Stir in the cilantro and serve.
Shrimp Stir-Fry


Ingredients:
small shrimp, margarine, celery, green onion, tomatoes, garlic, rice

Directions:
Cook rice in a separate pan.
Saute green onion and  celery.
Add shrimp and garlic; when done add tomatoes.
Place  over rice.
Chewy Molasses Spice Cookies


Ingredients:
all-purpose flour, baking soda, ground ginger, ground cinnamon, salt, ground pepper, ground cloves, ground mustard, butter, margarine, dark brown sugar, molasses, egg, vanilla

Directions:
Preheat oven to 350 Degrees Fahrenheit.
Stir all dry ingredients together in one bowl.
In separate bowl with mixer at medium speed beat butter and brown sugar till smooth.Beat in molasses till smooth. Reduce speed to low beat in egg and vanilla.Beat in dry combined ingredients until combined. Occasionally scrapping with a rubber spatula.
I roll dough into balls about thee size of a small walnut on an ungreased cookie sheet about 3 inches apart. I prefer to use parchment paper for easier cleanup.
Bake cookies 10-15 minutes until flattened and evenly browned. Cool on cookie sheet about 2 minutes. With wide spatula transfer to wire cooling racks to cool completely.
Repeat with remaining dough.
My wife likes to dip half the cooled cookie in chocolate to give it some added sweetness and dress them up.
Chicken Katsu
Category: world-cuisine
By sakuraiiko

This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.

Ingredients:
4  skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt and pepper to taste
2 tablespoons all-purpose flour
1  egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed

Directions:
Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

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

Calories: 296.9
Fat: 11.4 g
Saturated fat: 2.4 g
Carbohydrates: 22.2 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 31.2 g
Cholesterol: 118.4 mg
Sodium: 250.7 mg
Bacon-and-Egg Muffins
Category: breakfast-and-brunch
By cbauer10

Great brunch item and has many ways to customize this with egg styles and flavors to add.

Ingredients:
cooking spray
12 slices bacon
10  eggs
¼ cup milk
¼ cup chopped green onion
¼ cup diced jalapeno pepper
¼ cup diced roasted red pepper
1 teaspoon salt
1 teaspoon ground black pepper
½ cup shredded Cheddar cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray. Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds. Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup. Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper. Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 134
Fat: 9.7 g
Saturated fat: 3.6 g
Carbohydrates: 1.4 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 10.1 g
Cholesterol: 170.4 mg
Sodium: 511.8 mg
Lebanese Donair
Category: world-cuisine
By ROSE90

This is a Lebanese donair recipe, a traditional dish made with seasoned meat and tahini sauce that's enjoyed in many parts of the Middle East.

Ingredients:
3 ¼ pounds boneless top round steak, sliced very thin
½ cup red wine vinegar
½ cup olive oil
¼ cup fresh lemon juice
1 teaspoon allspice
½ teaspoon ground cinnamon
¼ teaspoon cardamom
½ teaspoon ground black pepper
salt, to taste
2 large tomatoes, coarsely chopped
1 clove garlic, minced
1 bunch finely chopped fresh parsley
1 large sweet onion, finely chopped
⅓ cup olive oil
3 tablespoons fresh lemon juice
3 large tomatoes, coarsely chopped
2 cloves garlic, minced
1 cup tahini (sesame-seed paste)
½ cup fresh lemon juice
½ cup water
salt, to taste
7 (6 inch) pita bread rounds

Directions:
Place the sliced beef into a flat, ovenproof dish. Stir the red wine vinegar, 1/2 cup olive oil, lemon juice, allspice, cinnamon, cardamom, black pepper, salt, tomatoes and garlic together in a bowl until well blended. Pour over the beef, turning slices to coat evenly. Cover, and refrigerate 4 hours. Preheat oven to 425 degrees F (220 degrees C). Remove the cover from the dish with the beef, and cook in preheated oven until the meat is no longer pink, about 50 minutes. Cool slightly. Meanwhile, make the parsley sauce by mixing the parsley, sweet onion, and 1/2 cup olive oil together in a bowl. Place the tomatoes in a bowl, and set aside until needed. Make the tahini sauce by mixing the garlic, tahini, lemon juice, and water together in a bowl. Season to taste with salt. To serve, place the pita bread rounds on serving plates. Spoon some of the meat mixture down the center of each pita round. Top with the parsley mix, tomatoes, and tahini sauce. Roll up the sides of the pita bread around the filling, and serve.

Prep time: 30 mins
Cook time: 50 mins
Total time: 5 hrs 20 mins
Yields: 7 servings

Calories: 989.5
Fat: 64.7 g
Saturated fat: 14 g
Carbohydrates: 47.6 g
Sugars: 6 g
Dietary fiber: 6.8 g
Protein: 57.5 g
Cholesterol: 128.5 mg
Sodium: 470.7 mg
Prune, Chocolate and Almond Tart


Ingredients:
dried prunes, sugar, red wine, chocolate, butter, sugar, eggs, ground cinnamon

Directions:
Line a 30 cm tart tin with pastry and prick with a fork. Bake blind in the oven at 180°C for 15 minutes or until done.
Meanwhile tip the prunes, demerarra sugar and wine in a saucepan and simmer for 5 – 10 minutes or until the prunes have absorbed the wine. Set aside to cool, then stuff each prune with broken chocolate.
Cream the butter and sugar until pale, beat in the eggs one at a time until well incorporated.
Stir in the ground almonds.
Spoon the almond filling into the cooked shell and scatter around the prunes, pressing down lightly. Bake the tart in the oven at 180°C for 20 – 30 minutes or until coloured.
Cool in the tin for 10 minutes before removing the tart. Sprinkle with ground cinnamon.
Ham Roll-ups


Ingredients:
cream cheese, mayonnaise, ham

Directions:
Combine cream cheese, olives and mayonnaise., Spread on ham slices., Roll and refrigerate for one hour., Slice and serve on crackers.