xiaoxl/recipe_data huggingface dataset:
Cinnamon Swirl Cookies


Ingredients:
all-purpose flour, salt, baking soda, unsalted butter, granulated sugar, orange zest, eggs, unsalted butter, light brown sugar, dark brown sugar, walnuts, ground cinnamon

Directions:
Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter, sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigerate for 1 hour (or overnight].
Turn half the dough onto floured parchment. Roll into a 10x12-inch rectangle, then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but
pliable, about 10 minutes.
Make Filling: Mix all the ingredients in a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight].
Preheat oven to 350. Cut each log crosswise into 1/4-inch thick slices. Transfer to parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.
Extra-Special Ham Sandwich (Inspired by Starbucks Ham and Brie)


Ingredients:
French baguettes, dried cherries

Directions:
To assemble the sandwich, split the French baguette lengthwise, but not all the way through, so that there's a "hinge" on one side.
Spread desired amount of honey mustard on both sides.
Pile on the sliced Black Forest ham.
Sprinkle with desired amount of dried cherries.
Close up the two sides of the sandwich, and eat. :].
Atomic Coffee (Secret Recipe)


Ingredients:
ground coffee, tap water, coffee, sugar, cinnamon, salt, milk, heavy cream

Directions:
Combine the ground coffee and water and let soak overnight.
Strain the coffee grounds (keeping the water!].
Combine the blender ingredients in a blender (adding desired amount of ice if you want] until blended well.
If you don't use ice in the blender, serve over ice.
Variations:.
Substitute an ice cream sandwich or two instead of milk.
Substitute frozen soy milk for ice and milk.
Add a little Kahlua or Baileys.
Hearty Vegetable Chowder


Ingredients:
carrots, onions, butter, chicken broth, dried thyme, dried sage, yukon gold potatoes, corn kernels, half-and-half, cornstarch, sherry wine, salt, chives

Directions:
Saute carrots and onions in butter.
Add chicken broth, thyme and sage.
Bring to a boil; add potatoes, corn and half-and-half.
Reduce heat to mnedium and simmer 15 minutes, until vegetables are tender.
Mix corn starch with sherry (add a little bit of your soup liquid in it to thin it a bit] and stir into soup.
Add salt.
Garnish with chives.
Corn Chip Taco Salad


Ingredients:
ground beef, tomatoes, lettuce

Directions:
Season meat with taco seasoning according to package directions., Chill meat in refrigerator for 20 minutes., Mix all ingredients in a large bowl.  Can be served with sour cream.
Lavender or Rose Syrup


Ingredients:
water, sugar

Directions:
Boil all ingredients for ten minutes, or until thickened into syrup. Add food coloring of choice.
Strain through a filter into a clean glass jar.
Keeps up to two weeks in the refrigerator.
Cauliflower With Lime and Hot Pepper Vinaigrette


Ingredients:
cauliflower, boiling water, lime juice, crushed red pepper flakes, garlic, ground cumin, cilantro

Directions:
Blanch the cauliflower in the boiling water and then plunge into ice cold water to stop the cooking process, then drain well.
Heat the lime juice, vinegar and red pepper flakes over low heat for just a few minutes, to soften the pepper flakes; don't boil it.
Pour lime juice mixture over the cauliflower then add the garlic, cumin and cilantro and toss well.
Let marinate in fridge or at room temp for 1 hour before serving.
Keto Lasagna


Ingredients:
zucchini, onion, olive oil, ground beef, garlic cloves, salt, pepper, dried oregano, tomato sauce, cream cheese, whole milk cottage cheese, egg, parmesan cheese, mozzarella cheese

Directions:
Slice zucchini about a 1/4 inch thick length wise or on the diagonal.  Grill zucchini until they are well scored on each size (you need to cook out most of the water so that you do not have a watery lasagna]. Set aside or do a day ahead and refrigerate.  You'll need enough zucchini to make two layers (faux noodles] in your lasagna dish.
In a large frying pan cook onion in 1 tablespoon of the oil until translucent. Add beef and cook until done on medium heat.  Add garlic and cook another minute or two.  Add sauce, salt, pepper and oregano and cook on medium low for about five minutes.  Set aside.
In a food processor combine room temperature cream cheese, cottage cheese, egg and parmesan and blend until well combined. Set aside.
Coat a 9" by 13" lasagna pan with olive oil.  Add a layer of the tomato-beef sauce. Top with half of the zucchini, cover the zucchini with half of the cottage cheese mixture and a third of the mozzarella.  Add another layer of the beef sauce and repeat the zucchini cheese layers. Top final beef sauce layer with the rest of the mozzarella cheese.  Back at 350 for 30-35 minutes. Let cook for about 10 minutes before slicing and serving.
Healthy Baked Potato Chip Fish


Ingredients:
cod fish fillets, haddock fillet, milk, parmesan cheese, dried thyme, garlic powder, pepper, butter

Directions:
Cut fish into serving-size pieces.
Place milk in a shallow bowl.
In another shallow bowl, combine potato chips, parmesan cheese, thyme, garlic powder, pepper.
Dip fish in milk, then with the potato chip mixture.
Sprinkle a greased 8-inch square baking dish with crumbs; drizzle with butter.
Bake uncovered at 500 degrees for 12-14 minutes or until fish flakes easily with a fork.
Libbies Hot Orange Juice Cold Remedy


Ingredients:
honey, ginger

Directions:
"heat all to boiling  sip."
Turkey Casserole
Category: main-dish
By tlboshoff

Great for leftover turkey.

Ingredients:
1 cup diced celery
5 tablespoons butter
1  onion, chopped
½  green bell pepper, chopped
6 tablespoons all-purpose flour
1 (10.75 ounce) can  cream of mushroom soup
1 (10.75 ounce) can  milk
1 (6 ounce) can mushrooms
3 cups diced cooked turkey
1 (4 ounce) jar chopped pimento peppers
½ cup slivered almonds
salt to taste
1 cup soft bread crumbs
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil; cook celery at a boil until tender, 5 to 10 minutes; drain. Heat butter in a skillet over medium heat; cook and stir onion and bell pepper in the melted butter until softened, 5 to 10 minutes. Whisk flour into onion mixture until the butter and flour form a paste. Add mushroom soup, milk, and mushrooms; cook, stirring occasionally, until mixture is smooth, 5 to 10 minutes. Mix turkey, celery, pimento peppers, almonds, and salt into mushroom soup mixture; cook and stir until heated through, about 5 minutes. Pour mixture into a 2-quart casserole dish; top with bread crumbs and Cheddar cheese. Bake in the preheated oven until casserole is bubbling and cheese is melted, 30 to 40 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 474.9
Fat: 28.4 g
Saturated fat: 13 g
Carbohydrates: 22.7 g
Sugars: 6.3 g
Dietary fiber: 3 g
Protein: 32.2 g
Cholesterol: 102.4 mg
Sodium: 773.4 mg
Asian Beef and Noodle Toss


Ingredients:
lean ground beef, ground ginger, green onions, water

Directions:
Heat large non-stick skillet over medium heat until hot.
Add ground beef, cook 8 to 10 minutes, breaking into crumbles.
Remove from skillet with slotted spoon, season with one packet of seasoning.
Place noodles in skillet.  Add vegetable mixture, 2 cups water, ginger, and remaining seasoning packet. Bring to a boil.
Reduce heat, cover and simmer 3 minutes or until noodles are tender, stirring occasionally.
Return beef to skillet, heat through. Stir in green onion.
Feta, Craisin, and Basil Pinwheels


Ingredients:
feta, craisins, fresh basil

Directions:
Combine first four ingredients in bowl., Spread evenly across surface of all 5 tortillas., Roll tightly and refrigerate at least 2 hours., Cut each roll into slices about 3/8 inch thick.
No Sugar Added -- Sweetened Condensed Milk


Ingredients:
half-and-half, Splenda granular, powdered milk, butter, vanilla, cornstarch

Directions:
Whisk together ingredients and simmer and stir over low heat until it thickens., Allow to cool and use as you would condensed milk.
Linda Thomas Melon-Berry Fruitcake


Ingredients:
watermelon, cantaloupe, raspberries, blackberries, blueberries

Directions:
Cut thick slabs from a round watermelon to use for cake layers. Trim rind from around slabs.
Peel & cut cantaloupe into thin slices to use for frosting-like look between layers.
Layer cantaloupe between watermelon slabs to build up cake. Insert wooden skewers down through layers from top (cut skewers to cake height, if necessary].
Use toothpicks to arrange raspberries & blackberries upright to decorate cake -- use your imagination with this.
Insert candles into top of watermelon.  Fill-in around candles with blueberries and fill-in around cake plate with mixed berries and slivers of cantaloupe.
Add fire!
Pork Teko Teko


Ingredients:
bacon, olive oil, mushrooms, lemon, parsley, mushroom, onion, mushrooms, arrowroot, dry white wine, hot water, lemon, parsley, cayenne pepper

Directions:
Preheat broiler. Stick a skewer down center of pork fillets from thick end Season with salt and pepper and wrap with strips of bacon.
Brush with oil and broil about 8 minutes each side.
To serve, slide from skewer and slice into medallions.
Serve in sauce garnish with lemon and parsley
MUSHROOM SAUCE:
Melt butter in saucepan over low heat. Add onion and cook until tender Add mushroom stems and continue to cook.
Mix in arrowroot and then white wine, hot water, and meat concentrate Bring to a boil.
Add sliced mushrooms, lemon juice, parsley and cayenne pepper at last moment.
T&R’s Kansas City Style BBQ Dry Rub


Ingredients:
salt, dark brown sugar, white pepper, paprika, chili powder, garlic powder, onion powder, cayenne

Directions:
1.	Combine all ingredients together and transfer to an airtight container.
2.	Can be stored up to 6 months refrigerated.
3.	Rub; let meat marinade for 24 hours refrigerated.
4.	Cook, add you favorite BBQ sauce near the end of cooking cycle if desired and enjoy.
Cleaning Your Microwave


Ingredients:
character(0]

Directions:
Soak the paper towels in the ammonia, place in microwave. Cook on high for one minute. Let sit until cool, wipe out microwave. Easy peasy!
After reading the reviews, I suggest leaving the microwave door open for a time to let it air out. Personally I have never had a problem with the odor, it dissipates almost immediately, but by all means, throw a lemon slice in!:].
spiced hot chocolate


Ingredients:
milk, brown sugar, cardamom pods, cloves, cinnamon sticks, star anise, ground coriander, ground nutmeg, crushed red pepper flakes, vanilla extract

Directions:
bring the first 9 ingredients to a simmer in a large saucepan, stirring until sugar dissolves.
remove from heat and let the flavors blend for 20 minutes.
add cocoa powder and vanilla, return to a simmer, whisking until blended.
pour into 6 cups, over a strainer.
discard spices.
Tomato Florentine Soup


Ingredients:
olive oil, onions, celery, garlic cloves, water, chicken broth, diced tomatoes, tomato sauce, small shell pasta, fresh spinach, black pepper, salt, parmesan cheese

Directions:
Heat oil in Dutch oven over medium heat.  Add onion and celery; cook 7 minutes or until tender, stirring frequently.
Stir in garlic, cook 1 minute.
Add Italian seasoning, water, broth, tomatoes and tomato sauce.
Bring to a simmer, cook 25 minutes, stirring occasionally.
Stir in pasta and cook 8 minutes.
Add spinach, cook 2 minutes or until spinach wilts and pasta is done.
Stir in salt and pepper.
Divide soup evenly among 4 bowls, top with cheese.  Serving size: 1 3/4 cups soup and 1 tablespoon cheese.
Tomato Vegetable Soup


Ingredients:
yellow onions, salt, pepper, olive oil, potatoes, carrots, celery, kidney beans, black-eyed peas, corn, chicken broth, crushed tomatoes, stewed tomatoes, tomato paste

Directions:
Saute onions with olive oil, salt, and pepper until translucent.
Set aside.
Dice potatoes, carrots, and celery.
Set aside.
In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth.
Add vegetables and stewed tomatoes.
Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.
Absolutely Delicious Stuffed Calamari
Category: world-cuisine
By UNREFINEDNERD

Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!

Ingredients:
12  calamari tubes
2  green onions, finely chopped
8 cloves garlic, minced, divided
½ pound chopped cooked shrimp meat
½ pound cooked crabmeat, diced
1 tablespoon lemon juice
¾ cup butter
12 ounces cream cheese, cut into cubes
2 cloves garlic, minced
3 cups milk
10 ounces freshly grated Parmesan cheese
1 pinch ground black pepper
¾ cup freshly grated Romano cheese
1 (8 ounce) package linguine pasta

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry. In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside. Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one. Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 1018.6
Fat: 65.6 g
Saturated fat: 39.9 g
Carbohydrates: 41.7 g
Sugars: 7.8 g
Dietary fiber: 1.5 g
Protein: 65.6 g
Cholesterol: 479.1 mg
Sodium: 1548.7 mg
Fresh Tomato Basil Sauce
Category: side-dish
By MINDIM

A delicious sauce made with fresh tomatoes and fresh basil. A late summer delight!

Ingredients:
8 pounds tomatoes, seeded and diced
¼ cup chopped fresh basil
1 large onion, minced
3 cloves garlic, minced
½ cup olive oil
salt and pepper to taste

Directions:
In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft. Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent. Add onion mixture to tomato mixture and add salt and pepper.  Let simmer on low heat for 2 hours or until thick.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 330.2
Fat: 20.6 g
Saturated fat: 2.8 g
Carbohydrates: 37.8 g
Sugars: 24 g
Dietary fiber: 8.8 g
Protein: 6.9 g
Sodium: 69.5 mg
Addictive Cheeseburger Pizza


Ingredients:
lean hamburger, Italian sausage, green pepper, onion, garlic, mozzarella cheese, Velveeta cheese

Directions:
Brown the burger, sausage, green pepper, onion, and garlic until the meat is fully cooked.
While this is cooking, spread/pat/roll your crust unto a greased jelly roll pan, pushing the dough up the sides to make an edge.
Prebake the crust in a 400 oven for 7-10 minutes or until it just begins to color.
Top the hot crust with the desired amount of pasta sauce.
(I don't like too much sauce on my pizza] Add the meat mixture, spreading evenly.
Top with the sliced Velveeta cheese, leaving about 1/2 inch between slices.
Add the mozzarella cheese in an even layer.
Bake at 400 for about 20 minutes, or until the top layer of cheese begins to brown.
Allow to sit for 5 minutes before cutting into 12 squares.
Edam Cheese Soup


Ingredients:
butter, leek, broccoli, new potatoes, chicken broth, milk, edam cheese

Directions:
In a large saucepan over medium heat, melt the butter.
Add leeks, broccoli stalks, potatoes, and chicken stock and bring to a boil.
Reduce heat to medium-low, cover and simmer for 20 minutes.
Stir in the broccoli florets and cook for about 3 minutes.
Puree the soup in a blender or food processor.
(Works best if you do a small amount at a time] Return the soup to the saucepan.
Add the milk, and reheat the soup until hot.
Add the cheese and stir until the cheese melts (about 1 minute].
Serve hot, garnish with extra cheese.
Crab Stuffed Chicken Breasts
Category: meat-and-poultry
By Christy

Chicken breasts rolled up with a crabmeat and mushroom mixture, topped with a white sauce and baked. I got this recipe from a friend and my family loves it. It's easy to make and can be served with potatoes or rice.

Ingredients:
4 tablespoons butter, divided
¼ cup all-purpose flour
1 cup chicken broth
½ cup milk
¼ cup chopped onion
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1 (4.5 ounce) can sliced mushrooms, drained
⅓ cup crushed saltine crackers
2 tablespoons minced fresh parsley
½ teaspoon salt
1 pinch ground black pepper
4  skinless, boneless chicken breast halves
1 cup shredded Swiss cheese
½ teaspoon paprika

Directions:
To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside. In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through. Preheat oven to 350 degrees F (175 degrees C). Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce. Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 4 servings

Calories: 477.9
Fat: 23.2 g
Saturated fat: 13.3 g
Carbohydrates: 16.4 g
Sugars: 3.1 g
Dietary fiber: 1.5 g
Protein: 49.2 g
Cholesterol: 164.3 mg
Sodium: 1244.4 mg
Tomato Mozzarella Salad
Category: salad
By JOANN HAN

Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden.

Ingredients:
3 large tomatoes, sliced
8 ounces mozzarella cheese, sliced
¼ cup olive oil
¼ cup balsamic vinegar
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup minced fresh basil

Directions:
Place tomato slices, alternating with mozzarella slices, on a large serving platter. Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 199
Fat: 15.2 g
Saturated fat: 5.1 g
Carbohydrates: 6.2 g
Sugars: 4.3 g
Dietary fiber: 1.1 g
Protein: 10.1 g
Cholesterol: 24.2 mg
Sodium: 338.3 mg
Stuffed Butternut Squash


Ingredients:
butter, red onion, streaky bacon, olive oil, coarse grain mustard, fresh thyme, walnuts, lancashire cheese

Directions:
Pre -heat the oven to 190C/Gas 5.
Halve the butternut squash, remove the seeds and put on a baking tray cut side up.
Dot the flesh with half the butter, cover loosely with foil and bake for 45 minutes.
Meanwhile, fry the onion and bacon in the oil and remaining butter until the onion is soft and the bacon crisp.
Put in a bowl and stir in the mustard, thyme, walnuts, breadcrumbs and cheese.
Season and pile onto the squash.
Bake, uncovered, for 20 minutes more, or until squash is completely tender and the cheese has melted.
Cut in half to give 4 portions, and serve.
Day Before Mashed Potatoes
Category: side-dish
By ERIN  DAUGHENBAUGH

This recipe helps you plan ahead by allowing you to make your mashed potatoes in advance!

Ingredients:
9  potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons butter

Directions:
Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes. Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.

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

Calories: 347.7
Fat: 16.5 g
Saturated fat: 10.3 g
Carbohydrates: 44.1 g
Sugars: 2.1 g
Dietary fiber: 5.3 g
Protein: 7.4 g
Cholesterol: 43.7 mg
Sodium: 404 mg
Savory Glazed Pork Chops


Ingredients:
olive oil, onions, Worcestershire sauce, cider vinegar, brown sugar, ground sage

Directions:
Season pork chops w/S&P.
Cook chops in oil to almost done, about 4 minutes per side.
Remove.
Add onion to pan; cook, stirring occasionally, 6 minutes or to golden brown.
Stir in worcestershire, vinegar, sugar, sage.
Bring to boil; cook to reduce slightly.
Return meat; simmer uncovered 2 min till done.
Apple Cinnamon Baked Oatmeal


Ingredients:
oats, apple, brown sugar, cinnamon, Carnation Evaporated Milk, yogurt, maple syrup

Directions:
Preheat oven 350°F  Grease an 8-inch baking dish.  Combine all ingredients in a large bowl.  Pour into prepared baking dish.
Bake in preheated oven for 45 minutes or until milk is absorbed and oats are  softened.
TIPS:  Make breakfast fun.  Let everyone add their own toppings.  Refrigerate any leftovers and just reheat.
Town House Chicken


Ingredients:
boneless chicken breasts, parmesan cheese, parsley, egg

Directions:
Preheat oven to 350 degrees F.
Cut fat off chicken and cut in half (width].
Crush crackers into tiny pieces and them mix with cheese and parsley.
Dredge chickens in egg, then in the cracker mix.
Lightly fry (in about 1 tbls. of oil] in skillet (until lighlty browned].
And then bake for 25 minutes.
Heart-Healthy Breakfast Casserole W/ Roasted Veggies


Ingredients:
"eggs"

Directions:
Preheat oven to 375 degrees.
Place roasted veggies in bottom of ungreased non-stick (or greased if not non-stick] 9 x 9 baking dish.
Sprinkle seasoning evenly over veggies.
Layer sausage crumbles over seasoned veggies.
Beat eggs and egg whites together and pour evenly over sausage.
Bake until egg is cooked through, approximately 35-40 minutes. There should be no runny egg visible.
Cool slightly, then serve. Top with cheese if desired.
Sweet Strawberry Pudding Tart


Ingredients:
vanilla pudding mix, milk, fresh strawberries, currant jelly, powdered sugar

Directions:
Preheat oven to 450.
Prepare pudding with milk according to package directions, set aside to chill.
If using pie crust, roll out one crust and place in a 9-inch tart of pie pan, trimming to fit pan. For individual tarts, use 4 small tart tins. Prick all over with a fork to vent. Bake 9-11 minutes or until golden, cool.
Fill tart(s] with a thin layer of pudding. Wash and hull strawberries, dry completely. Place full side down in pudding until tart(s] are completely full. Melt jelly in a small saucepan or in the microwave; brush liberally over strawberries to give them a lovely glaze. If desired, sprinkle with powdered sugar just before serving.