xiaoxl/recipe_data huggingface dataset:
TexMex Scrambler
Category: appetizers-and-snacks
By HoneeBee

A quick, easy meal for breakfast, lunch, or dinner! Egg substitute scrambled and served with salsa, red onion, and fresh cilantro. You could use real eggs, if you prefer.

Ingredients:
2 cups salsa
4 (6 inch) corn tortillas, cut into 1-inch strips
½ cup chopped fresh cilantro, divided
1 tablespoon olive oil
¾ cup finely chopped red onion, divided
½ teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon Mexican-style seasoning blend  (Optional)
2 cups egg substitute

Directions:
In a saucepan over medium heat, warm the salsa for 1 minute before adding tortilla strips and 1/4 cup cilantro. Simmer for 5 minutes, stirring frequently. Set aside. Heat oil in a large non-stick skillet over medium-low heat. Stir in 1/2 the onions, garlic, and oregano; cook until onions are softened, about 5 minutes. Sprinkle with Southwest seasoning. Pour in egg substitute and mix until scrambled. Remove from heat, and mix in warmed salsa and tortilla strips. Serve with remaining onions and cilantro.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 241.9
Fat: 8.6 g
Saturated fat: 1.5 g
Carbohydrates: 23.9 g
Sugars: 6.4 g
Dietary fiber: 4.5 g
Protein: 19 g
Cholesterol: 1.3 mg
Sodium: 1039.9 mg
Banana Sunset (Dessert)


Ingredients:
bananas, rum, honey, butter, raisins, cherries, eggs, sugar, flour, milk, lime juice, vanilla, Cool Whip

Directions:
Preheat oven to 400°F.
Cream butter & sugar. Roughly slice ripe bananas & beat well into butter/sugar mix.
Add eggs 1 at a time & beat well.
Add milk, vanilla, lime juice, rum, honey & flour. Mix well.
Add raisins, cherries & nuts, blending just enough to distribute well thru mixture.
Turn out mixture in a 9x13 in baking dish & bake for 45 minute (NOTE: Cooking time can vary from oven-to-oven. Ck for doneness by the toothpick method. If not dry, cont to cook till done. If toothpick comes out dry, remove from oven & allow to cool.].
Cover top w/Cool Whip, sprinkle w/shredded coconut & refrigerate till ready to serve.
Chilli Beef


Ingredients:
ketjap manis, sambal oelek, garlic cloves, ground coriander, palm sugar, filet of beef, peanuts, coriander leaves

Directions:
Combine, kecap manis, sambal oelek, garlic, ground coriander, palm sugar, sesame oil, and 40 ml of water in a bowl large enough to accomodate beef. Add beef and coat well, covering and refridgerate for at least 20 minutes.
Heat wok over high heat, add peanut oil and swirl to coat.  Cook beef in batches until browned.
Serve beef with your choice of rice and/or vegetables - topping beef with the peanuts and fresh coriander.
Tuna Stuffed Avocado


Ingredients:
avocados, tuna fish, lemon juice, mayonnaise

Directions:
Cut avocado in half lengthwise and remove pips., Brush lemon juice over avocado to prevent discoloration., Blend together fish, salt, pepper and mayonnaise and spoon into avocado., Chill before serving., Garnish as desired.
Lemon Basil Cookies With Pistachios


Ingredients:
butter, granulated sugar, egg, lemon rind, fresh lemon juice, lemon basil, fresh basil, all-purpose flour, baking soda, salt, pistachios, granulated sugar

Directions:
Beat butter on medium using an electric mixer untilfluffy; add 3/4 cup sugar,beat well.
Add egg, lemon rind, lemon juice, and minced basil, beat until blended.
Mix together flour, baking soda, and salt; gradually add to the butter mixture, beating until blended.
Cover and chill 1 hour.
Mix together nuts and the 3 Tbsp sugar.
Roll dough into small balls (about 1" diameter], then roll each ball into the nut sugar mixture.
Place onto ungreased baking sheets.
Flatten each cookie using the bottom of a glass (if dough sticks to glass, dip it into some extra sugar first].
Bake in a preheated 350 F oven for about 10-12 minutes or until light golden brown.
Allow to cool on wire racks.
Honey Roasted Balsamic Mushrooms


Ingredients:
cremini mushrooms, olive oil, honey, fresh thyme, dried rosemary, ground black pepper, kosher salt

Directions:
Marinade  -- Toss all the ingredients in a large baggie and toss well to coat the mushrooms. As mentioned above.  I like to marinade 1-2 hours. But to start I would just toss and roast.  The next time you make them, try marinating a big longer until you find the time that works best for you.  Balsamic can be an acquired taste. So start off slow.  Also try different vinegars.  I have 1 bottle of aged balsamic I use just for this type of dish or a nice salad dressing and it really makes a difference. I don't buy it often but if you use balsamic as often as I do, it is worth it.
Roasting  --  Take a large sheet of aluminum and place the mushrooms in the center and fold up like a package.  Just seal well.
Bake  --  425 for about 20-30 minutes on the middle rack. Or you can make this on the grill outside.  Just be careful if you move them around.  On a outside grill I do move them around a bit so they don't burn.  Just use a spatula vs tongs so you don't puncture the pouch is all.
Maple Bacon Tater Puffs #SP5


Ingredients:
bacon, maple syrup

Directions:
Preheat oven to 400°.
In a large skillet, cook bacon pieces until crisp. Remove from skillet. Reserve the bacon fat.
Place potatoes into a large bowl.
Add egg yolks, 1 cup cheddar cheese and 1/2 of the cooked bacon.
Mix well.
With a pastry brush, brush the insides of a 6 cup jumbo muffin tin with some of the reserved bacon fat.
Divide potato mixture between the 6 cups.
Bake for 25 minutes. Remove from oven and sprinkle the 6 puffs with the remaining cheese and bacon.
Bake an extra 5 minutes or until the cheese is melted and the puffs are pulling slightly away from the edges of the pan.
Serve each Maple Bacon Tater Puff with 1 to 2 tablespoons maple syrup.
Mexican Bean Bake


Ingredients:
all-purpose flour, salt, baking powder, butter, milk, eggs, lean ground beef, onion, salt, chili powder

Directions:
"Preheat oven to 350 degrees. Mix all of the ingredients for the crust together. The batter will be lumpy. Spread into a 9x9 casserole dish. In a large frying pan brown the ground beef and drain the fat out. Add the chopped onion and cook until clear. Add in the remaining bean mix ingredients and cook until hot. Spoon the bean mixture onto the batter. Cook in the oven for 30 minutes. In the last 15 minutes of cooking you can add shredded cheese to the top for added flavour. For a large 9x13 casserole just double the recipe."
Fudge Apple Tart - Microwave Oven Version


Ingredients:
butter, margarine, white sugar, eggs, cake flour, baking powder, salt, milk, pie apples, ground cinnamon, soft brown sugar

Directions:
Spray a 2 l round dish (26cm in diamter] with non stick cooking spray.
Microwave the butter or margarine in a deep 2l dish for about 30 seconds on 100% power or until just melted.  Add the white sugar and eggs and beat very well to dissolve all the sugar.
Sift the cake flour, baking powder and salt together over the egg mixture and fold it inches  Stir in the milk.
Pour the batter into a pie dish and spread the apple pieces evenly over the batter.
Place the pie dish on an inverted saucer in the microwave oven.  Microwave the tart, uncovered, for 12 minutes on 50% power, turning the dish regularly if the oven has no turntable.  Sift a little ground cinnamon over the half-cooked tart.  Microwave it, uncovered, (still on the upturned saucer], for another 10 - 12 minutes on 100% power, or until done, again turning the dish at regular intervals if there is no turntable.
Microwave the cream and soft brown sugar in a deep 2l dish, uncovered, for 10 minutes on 100% power, stirring frequently until the sugar has melted.
Spoon the hot sauce over the tart and allow it to cool to lukewarm or cold before serving.
Hearty Cheese 'n Toast


Ingredients:
butter, flour, skim milk, Worcestershire sauce, dry mustard, caraway seed, pepper, sharp cheddar cheese, cooked ham

Directions:
In a saucepan, melt butter over medium high heat.
Stir in flour to form a smooth paste.
Gradually stir in milk.
Cook and stir until the mixture is smooth and thickened.
Add the Worcestershire sauce, mustard, caraway (optional], and pepper.
Stir until well blended.
Add the cheese;  cook and stir over low heat until melted.
Cut toast diagonally and place on individual plates.
Top each with a slice of meat.
Spoon cheese sauce over the meat and toast.
Serve immediately.
Cauliflower Fried 'Rice'
Category: fruits-and-vegetables
By John Melinte

This is a low-carb option for those who want all the flavor of Chinese fried rice but none of the guilt.

Ingredients:
2 cups frozen peas
½ cup water
¼ cup sesame oil, divided
4 cups cubed pork loin
6  green onions, sliced
1 large carrot, cubed
2 cloves garlic, minced
20 ounces shredded cauliflower
6 tablespoons soy sauce
2  eggs, beaten

Directions:
Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water. Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate. Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes. Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes. Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 366.5
Fat: 19.2 g
Saturated fat: 4.9 g
Carbohydrates: 15.8 g
Sugars: 6.3 g
Dietary fiber: 5.3 g
Protein: 33.3 g
Cholesterol: 131.9 mg
Sodium: 1065.4 mg
Zesty Lemon Snickerdoodles
Category: desserts
By sinfullygood

These cookies bake crispy on the outside, soft on the inside, with a delicious citrus twist and a crunchy cinnamon-sugar coat. An absolute Christmas killer! They smell absolutely heavenly when being baked. Fairly easy to make and the kids will love rolling them in the cinnamon-sugar before you bake them! Excellent with hot tea, milk, and coffee. They're great for dipping and stay crispy after dunking!

Ingredients:
1 ¼ cups white sugar
¾ cup salted butter, softened
¼ cup vegetable oil
3  egg yolks
3 tablespoons lemon zest
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar
2 tablespoons white sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets and set aside. Beat 1 1/4 cups sugar, butter, and oil together until creamy. Beat in the egg yolks, lemon zest, and vanilla. Combine flour, baking soda, and cream of tartar in a separate bowl. Sift until combined. Add the dry ingredients to the butter and sugar mixture in 2 batches, stirring with a wooden spoon until just combined. Mix 2 tablespoons sugar, cinnamon, and nutmeg together in a small bowl. Shape the cookie dough into walnut-sized balls and roll them in the sugar mixture until thoroughly coated. Space cookies 2 inches apart on the baking sheets. Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Allow the snickerdoodles to cool on the baking sheets for 2 to 3 minutes before transferring to a wire cooling rack.

Prep time: 25 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 18 cookies

Calories: 228.9
Fat: 11.7 g
Saturated fat: 5.7 g
Carbohydrates: 29.3 g
Sugars: 15.5 g
Dietary fiber: 0.8 g
Protein: 2.4 g
Cholesterol: 54.5 mg
Sodium: 126.3 mg
Barbecued Ham Sandwiches


Ingredients:
butter, Dijon mustard, fresh thyme, dried thyme, fresh parsley, garlic, pepper, cooked ham, barbecue sauce

Directions:
In a small bowl, combine the butter, mustard, thyme, parsley, garlic and pepper; set aside.
In a large saucepan, cook ham and barbecue sauce over medium heat for 3-4 minutes or until heated through.
Place ham and coleslaw on four bread slices; top with remaining bread.
Spread outsides of sandwiches with butter mixture.
In a large skillet, toast sandwiches for 1-2 minutes on each side or until golden brown.
Crispy Duck With Udon Noodles


Ingredients:
duck, chicken broth, rice vinegar, soy sauce, chilies, water, garlic, sugar, sesame seeds, Dijon mustard, scallion, udon noodles, baby bok choy

Directions:
Heat a 12-inch skillet over medium heat. Season duck with salt and pepper. Cook skin side down, then turn, until duck is evenly browned (12-15 minutes], reserve fat for another purpose, or discard. Transfer duck to a plate and set aside.  Heat oven to 350 degrees.
Using a Dutch oven, with a heat resistant lid, a 12-inch sauté pan, or a roaster, that can be covered in aluminum foil, put the broth, vinegar, 1/2 cup soy sauce, coriander seeds, 1 chile (chopped or whole], and the 1 cup of water. Add the duck legs, skin side up, cover, and put in oven to braise until tender, about 90 minutes.  Gently remove duck to a plate when done, discarding cooking liquid, (the mixture may be cooled and frozen, if making this dish again].
Make the sauce in a 4-cup pan by boiling the remaining soy sauce, garlic, ginger, sugar, sesame seeds, sesame oil, mustard, and chopped scallion, do not reduce, remove from heat, set aside.
Boil the noodles in lightly salted water for 2-3 minutes. Drain, toss with 1 tablespoon oil, set aside.
Heat a skillet with 2 more tablespoons oil, add remaining chilies (chopped or whole], mushrooms, and cabbage leaves, stir fry until cabbage leaves wilt, 5-7 minutes.
Add noodles, and 1/2 cup of the reserved sauce, stir, cover to keep warm.
Over medium-high heat, heat remaining 2 tablespoons oil in a skillet, and fry duck, skin side down, for 4 minutes, or until crisp. Remove from heat, turn duck. Brush with remaining sauce.
Place servings of warm noodles onto warm plates, and put one serving of duck, over each. Serve at once.
Terrific Turkey (Or Chicken) Tetrazzini


Ingredients:
olive oil, celery, butter, all-purpose flour, half-and-half, chicken broth, dry sherry, dried thyme, dried parsley flakes, garlic powder, cayenne pepper, tagliatelle pasta noodles, fettuccine, parmesan cheese

Directions:
In medium saucepan, heat 2 olive oil.  Add onion, mushrooms, and celery, and saute until tender, then set aside.
Meanwhile, cook pasta according to package directions and drain.
In large skillet, melt butter.  Whisk in flour and cook for 1 minute, then slowly add half-and-half, and then broth.  Bring to a boil and thicken, stirring constantly.  Whisk in sherry and spices, then stir in chopped turkey, frozen peas, and reserved onion mixture.  Add pasta and stir until evenly coated with sauce.
Spray a baking dish with non-stick cooking spray.  Pour in noodle and sauce mixture, then top with Parmesan cheese.  Bake at 350 degrees for 10 to 15 minutes, until bubbly.  You can also just run this under the broiler for a few minutes to brown.  Enjoy!
Greek Yogurt With Orange Blossom Water


Ingredients:
white sugar, orange, juice of, orange, zest of

Directions:
Mix all ingredients together except for the orange zest in a small glass bowl., Put in freezer and stir every 20 minutes. Freeze for about 2 to 3 hours., Serve in martini glasses garnished with zest.
Simply Roasted Cauliflower


Ingredients:
cauliflower, extra virgin olive oil, kosher salt, fresh ground black pepper

Directions:
Preheat the oven to 400 degrees.
Wash and separate the cauliflower into flowerettes and dry.
Toss with the olive oil and salt and pepper.
Place in a small-medium baking pan with sides.
Roast in the oven and toss every 15 minutes or so for 45 minutes or until browned on the edges.
Pretty Pistachio Cake


Ingredients:
vegetable shortening, instant pistachio pudding mix, eggs, water, instant pistachio pudding mix, milk, pistachio nut

Directions:
COMBINE in a large mixer bowl cake mix, pudding mix, eggs, water and oil; Beat on medium speed for 2 minutes; Stir in coloring and spread batter evenly into a 13 x 9 inch greased pan.
BAKE 35 to 40 minutes; Cool completely on a wire rack.
COMBINE in a large mixer bowl pudding mix and milk; Beat on low speed for 1 minute; Let set for 2 minutes; Add whipped topping and beat on low speed just to blend; Spread over cooled cake; Sprinkle with chopped pistachios.
CHILL until serving: Store leftover cake in the refrigerator.
Caesar Dip


Ingredients:
garlic clove, salt, mayonnaise, parmesan cheese, flat leaf parsley, fresh lemon juice, anchovy paste

Directions:
Sprinkle 1/4 teaspoon of salt over the chopped garlic; mash to a paste with a fork.
Add remaining ingredients and stir until combined.
Serve with fresh vegetables.
Shepherd's Pie


Ingredients:
ground lamb, onion, carrots, garlic cloves, tomato paste, flour, low sodium chicken broth, dry red wine, Worcestershire sauce, dried thyme, dried rosemary leaves, russet potatoes, unsalted butter, heavy cream

Directions:
Cook lamb over med-high heat, breaking up, until there is no pink and fat has rendered, about 5 minutes.  Drain in a fine-mesh strainer set over a bowl to reserve drippings.
Return 2 T. of drippings to pot.  Heat over med-low heat until shimmering.  Add onion, carrots and 1/2 t. salt.  Cook until softened and lightly browned, 7-10 minutes.
Stir in garlic and tomato paste; cook until fragrance about 30 seconds.  Stir in flour and cook until incorporated, about 60 seconds.  Whisk in broth and wine, scraping up browned bits, until sauce is smooth.
Stir in reserved lamb, worcestershire, thyme, and rosemary.  Coook until it begins to thicken, about 2 minutes.  Off the heat, stir in peas.  Season to taste with salt and pepper.  Transfer mixture to a 2 to 2.5 quart baking dish.  Set aside.
Meanwhile, cover potatoes by one inch of water.  Add 1 T. salt.  Bring to a boil, then reduce to a simmer.  Cook until taters are tender and a fork easily slips into the center, about 10-12 minutes.  Drain.  Return to pan over low heat.  Mash them to a smooth consistence.  Stir in butter and cream.  Season with salt and pepper to taste.
Dallop potatoes over filling and smooth into an even layer, making sure they attach to the edges of the casserole dish.  You shouldn't be able to see any filling.  Place on a foil-lined baking sheet.  Bake at 450 for about 30 minutes, until edges bubble and top is lightly browned.
Cool for 10 minutes before serving.
The Best Cosmocello


Ingredients:
cranberry juice, dry white wine, lemon wedge

Directions:
In a tall glass or a red wine glass, add ice cubes, limoncello and cranberry. Fill it up with white wine and add a slice of lemon. Serve immediately.
Note: Substitute 7 Up® for cranberry (this version is called Winecello].
Orange-Pineapple Ginger Chicken


Ingredients:
boneless skinless chicken breast, soy sauce, dry sherry, water, soy sauce, cornstarch, sugar, fresh ginger, pineapple chunks, cooked rice

Directions:
Cut chicken into bite-size strips.
In a medium bowl, stir together chicken, 2 tablespoons soy sauce and sherry (or chicken bouillon].  Cover and chill for 30 minutes to 1 hour.
For sauce, in a small bowl stir together the orange juice concentrate, 2 tablespoons soy sauce, water, cornstarch and sugar. Set aside.
Add cooking oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking]. Stir-fry ginger in hot oil for 15 seconds. Add pepper strips; stir-fry for 1 to 2 minutes or until crisp-tender. Remove pepper strips from wok.
Add half of the chicken mixture to wok. Stir-fry for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from wok. Repeat with the remaining chicken mixture. Return all of the chicken to wok. Push chicken from center of wok.
Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return pepper strips to wok. Add pineapple. Stir all ingredients together to coat. Cook and stir about 1 minute more or until mixture is heated through.
Serve immediately with hot rice. If desired, garnish with orange slices and rosemary.
Christina's Strawberry Trifle


Ingredients:
fresh strawberries, instant vanilla pudding, lemon pudding mix, apricots, Cool Whip

Directions:
Bake cake in a 13x9 2 inch pan as directed on the package and allow to cool.
Cut the cake crosswise in half. Freeze half for another time, unless doubling the recipe.
Cut the remaining half cake into 8 sections. Split each section horizontally.
Arrange half of the cake sections in a 2 quart glass serving bowl. Set aside a few berries for decoration and layer half of the remaining strawberries over the cake and pour one cup of pudding over the berries, cover with a cup of cool whip. Repeat this layer of cake, berries,pudding and cool whip.
Finish the top by pouring a ring of pudding around the rim of the bowl. Decorate by alternating apricot or peach halves and whole strawberries.
Pour cool whip topping in the centre space and sprinkle slivered almonds. Chill before serving.
Five Spice Chicken Wings


Ingredients:
garlic, Chinese five spice powder, salt, soy sauce, chicken wings

Directions:
Preheat broiler and oil rack of a broiler pan.
Stir together garlic, five-spice powder, salt, and soy sauce in a large bowl.
Cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint.
Pat dry and add to spice mixture, tossing to coat.
Arrange wings in 1 layer on broiler pan and broil 6 to 7 inches from heat, turning over once, until browned and cooked through, 16 to 20 minutes total.
Chile Rellenos Casserole


Ingredients:
tomato sauce, monterey jack cheese, monterey jack pepper cheese, corn kernels, eggs, oregano, baking powder, flour

Directions:
Put peppers on a baking sheet & broil about 15 minutes, turning occasionally until blistered all over.  Remove to a bowl, cover with plastic wrap & set aside 15 minutes.  Pull out stems & seeds, peel off skins, give a quick rinse & set aside on paper towels.
Shred the cheese while the peppers are broiling.
Reduce heat to 375°F  Spray a 9x13 pan with oil spray.  Pour the tomato sauce over the bottom.
Fill peppers with shredded cheese.  Set aside 1/2 c or so of cheese.  Set in pan.  Fill empty spaces with corn.
Whisk to combine eggs, oregano, baking powder & flour.  Pour over everything.  Sprinkle additional cheese over the top.
Bake for about 30 minutes until set and the top is brown & bubbly.
Hawaiian Chess Pie


Ingredients:
crushed pineapple, sugar, cornstarch, coconut, eggs, margarine, vanilla

Directions:
PREPARATION:
cream butter and sugar add in eggs one at a time then vanilla then pineapple and coconut then starch pour in to pie shell.
bake in preheated 325° oven until set, about 35-50 minutes, or until a knife inserted near center comes out clean or pie is no longer jiggly in middle.
Strawberry Cheesecake Torte


Ingredients:
confectioners' sugar, sugar-free strawberry gelatin, boiling water, reduced-fat cream cheese, nonfat milk, lemon juice, cheesecake flavor instant pudding and pie filling mix, vanilla pudding mix, fresh strawberries, kiwi fruit, lemon peel

Directions:
Line a 15-in. x 10-in. x 1-in. baking pan with ungreased parchment paper. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 24-26 minutes or until top is lightly browned. Sprinkle sugar over a waxed paper-lined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment paper; cool completely.
Dissolve gelatin in boiling water. Stir in jam until melted. With a fork, poke cake at 1/2-in. intervals. Brush with gelatin mixture; chill for 10 minutes.
In a bowl, beat cream cheese, milk and lemon juice. Add whipped topping and pudding mix; whisk well. Reserve 1 cup. Place remaining pudding mixture in a pastry bag with a large star tip.
Trim edges of cake. Cut widthwise into three equal rectangles; place one on serving plate. Spread 1/2 cup reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat with second cake layer. Top with remaining cake layer. Pipe pudding mixture along top edges. Fill center with fruit. Sprinkle with lemon peel. Store in refrigerator.