xiaoxl/recipe_data huggingface dataset:
Mexican Lasagna Lite
Category: world-cuisine
By Katherine Howley

This is a lower-fat version of a popular Tex-Mex style casserole. You can increase or decrease the number of tortillas used in order to fit your tray. I'm obviously using low- and no-fat ingredients which can be substituted successfully with full fat versions with great results. If needed, this can all be prepared ahead of time and refrigerated to store. Hope you enjoy!

Ingredients:
1 pound 99%-lean ground turkey
1 envelope taco seasoning mix
¾ cup water
12  corn tortillas
1 (4 ounce) can chopped green chiles, drained
2 (10 ounce) cans enchilada sauce, divided
1 (8 ounce) carton nonfat sour cream, divided
1 (16 ounce) can nonfat spicy refried beans, divided
1 (8 ounce) package shredded low-fat Mexican cheese blend, divided

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Brown ground turkey in a skillet over medium heat, breaking it up into crumbles as it cooks, about 10 minutes. Stir in   mix and water, bring the mixture to a boil, and reduce heat to low. Simmer turkey mixture until thickened, about 5 minutes. Stir in chopped green chilies and remove from heat. Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8x10-inch baking dish; top sauce with 4 tortillas, overlapping if necessary. Spread tortillas with half the sour cream, half the refried beans, half the turkey mixture, and 1/3 the cheese blend. Top with another 2/3 cup enchilada sauce and 4 more tortillas. Firmly press down on tortillas to compact the layers beneath. Repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend and 2/3 cup enchilada sauce onto tortillas. Top with remaining 4 tortillas; press down as before. Finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend. Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 467.9
Fat: 11.9 g
Saturated fat: 4.7 g
Carbohydrates: 50.4 g
Sugars: 6.7 g
Dietary fiber: 8.2 g
Protein: 40 g
Cholesterol: 79.8 mg
Sodium: 1751.1 mg
Carrot and Cream Cheese Tea Sandwiches


Ingredients:
carrot, brown sugar, five-spice powder

Directions:
Combine the grated carrot, cream cheese spread, brown sugar, and five-spice powder in a bowl. Mix well.
Chill the mixture for 1/2 hour to allow the flavors to blend.
Cut the crusts off of the pumpernickel slices and roll the bread to flatten it.
Spread the mixture onto two of the slices of bread and top with the other two slices.
Cut these sandwiches diagonally into two triangles each.
Thai Chilli Swordfish


Ingredients:
swordfish steaks, olive oil, of fresh mint, fresh coriander, chili sauce, nam pla, fresh ginger, sea salt

Directions:
Sprinkle a little sea salt over the fish.
Heat the oil in a very hot skillet.
Cook the fish in the skillet for about 4 minutes each side, or until cooked to your liking.
Meanwhile, put remaining ingredients in a screw-top jar and shake vigorously.
Serve the fish with a little of the sauce drizzled over.
Instant Pot® White Bean Soup with Prosciutto
Category: uncategorized
By Bibi

Lots of folks are a little intimidated by an Instant Pot®, but it is certainly handy when it comes to dried beans. With 20 minutes of prep time and less than 1 hour of active cooking time, this recipe for white bean and prosciutto soup is delicious and filling. Serve it for dinner with a salad and some nice bread, or for lunch with some crackers and fruit for dessert.

Ingredients:
7 cups low-sodium chicken broth, or more if needed
1 pound dried Great Northern beans, sorted and rinsed
1 medium onion, diced
6 cloves garlic, minced
2 large bay leaves
2 teaspoons extra-virgin olive oil
1 cup sliced carrots
1 cup chopped celery
7 ounces sliced prosciutto, diced
salt and freshly ground black pepper to taste
2 tablespoons minced fresh parsley

Directions:
Combine chicken broth, beans, onion, garlic, bay leaves, and olive oil in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in carrots, celery, and prosciutto. If you prefer more liquid, add additional broth at this point. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with salt and pepper. Serve in individual soup bowls and garnish with parsley.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 440.3
Fat: 13.5 g
Saturated fat: 5.1 g
Carbohydrates: 53.5 g
Sugars: 4.7 g
Dietary fiber: 16.6 g
Protein: 27.5 g
Cholesterol: 33.8 mg
Sodium: 814.3 mg
Chile Chicken Chili
Category: soups-stews-and-chili
By JPsMommie

When I need a healthy, easy dinner for the family, I get out my slow cooker and make this chili. Chicken, cannellini beans, and salsa verde make this a delicious and somewhat spicy dish. Serve with shredded cheese and tortilla chips.

Ingredients:
1  rotisserie chicken, skinned and boned, meat pulled into large chunks
2 (16 ounce) jars salsa verde (green salsa)
1 (28 ounce) can tomato puree
1 cup vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper  (Optional)
salt and ground black pepper to taste
2 (15 ounce) cans cannellini beans, drained
1 (16 ounce) package frozen sweet white corn
1 (16 ounce) bag frozen bell pepper strips
1  white onion, chopped

Directions:
Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well. Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.

Prep time: 15 mins
Cook time: 4 hrs 30 mins
Total time: 4 hrs 45 mins
Yields: 8 servings

Calories: 369.6
Fat: 7 g
Saturated fat: 1.6 g
Carbohydrates: 48.8 g
Sugars: 13.3 g
Dietary fiber: 9.2 g
Protein: 28.9 g
Cholesterol: 62.3 mg
Sodium: 1125 mg
Tomato Salad With Cucumber and Feta


Ingredients:
firm ripe tomatoes, English cucumber, red onion, red wine vinegar, olive oil, dried oregano, fresh garlic cloves, feta cheese, black olives

Directions:
In a large serving platter overlap tomato, onion and cucumber in a decorative pattern.
In a small bowl whisk together oil, vinegar, oregano, chopped garlic, salt and black pepper.
Drizzle over the veggies on the plate and let stand for 1 hour at room temperature or refrigerate for minimum of 3 hours (basting occasionally with the dressing].
When ready to serve sprinkle with feta cheese and olives.
Delicious!
Sirloin Sliders With Crispy Bacon and Creamy Horseradish Mayo


Ingredients:
garlic, onion, salt, fresh ground black pepper, fresh ground black pepper, mayonnaise, sour cream, butter, bacon

Directions:
In a mixing bowl, combine the chuck, sirloin, garlic, onion, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and mix gently but thoroughly to combine. Using a 2-ounce ice cream scoop, divide the mixture into 12 scant 2-ounce balls of meat. Using your hands, shape to form small patties about 3 inches wide and 3/8-inch thick. Place on a plate and cover with plastic wrap. Allow to sit, refrigerated, at least 1 hour and up to overnight for flavors to mingle.
In a small bowl whisk together the mayonnaise, sour cream and horseradish and season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Place in a nonreactive bowl and refrigerate until ready to serve, up to 3 days in advance.
When you are ready to cook the burgers, preheat a grill to high and lightly butter the cut sides of the buns with the melted butter. Wrap the buns in aluminum foil and place on the coolest part of the grill to warm while you grill the burgers.
Grill the burgers about 2 minutes per side for medium. Transfer to the warmed buns and garnish with pieces of the crispy bacon. Spoon a dollop of the horseradish mayonnaise on top of the bacon, then place the top portion of the bun over all. Serve the sliders hot.
Vegan Cheesecake (Raspberry Swirl and Key Lime)


Ingredients:
graham cracker crumbs, vegan margarine, sugar, vegan cream cheese, lemon juice, sugar, extra firm tofu, sugar, key lime juice, vanilla, frozen raspberries, lemon juice, sugar

Directions:
Preheat oven to 350°F.
Crust:
Combine cracker crumbs and sugar with melted margarine in a small bowl.  Press mixture into a spring form cheesecake pan.  (or other pan of choice.]  Bake at 350°F for about 8-10 minutes.  Remove from oven.
Filling:
Combine all filling ingredients into blender or food processor.  If you are not using the tofu, you can hand mix it, but with tofu it is necessary blend it really well or you will get lumps.  If you use the pectin, make sure the pectin is properly dissolved and mixed well.  (I usually add the pectin to the lemon juice and mix before adding the other ingredients].
Pour mixture into prepared crust and bake for about 45 minutes at 350°F  Check often.  Cake is done when it begins to pull away from the sides and appears to be set in the middle.  (Some people wait for a slightly brown top, but I find that if cooked too long it starts to bubble and crack].
Chill for about 3 hours or overnight.
For raspberry swirl:
Thaw raspberries.  Press through a sieve to remove seeds (optional].  Combine lemon juice, pectin and raspberries an stir thoroughly.
Drop blobs of raspberry mixture onto surface of uncooked cheesecake.  Stir in decorative swirls with a butter knife or chopstick.  Bake as above.  Be careful not to let the top bubble or crack too much or your design will be ruined.
Happy baking. :].
"refried" Kidney Beans


Ingredients:
onion, diced green chilies, garlic clove, extra virgin olive oil, kidney beans

Directions:
Saute onion and garlic in olive oil until onions are translucent.
Add green chilis, kidney beans and taco seasoning;  stir well.
Put bean mixture into food processor and pulse until desired consitency is reached (I really process it down to almost smooth].
Return bean mixture to pan;  reheat, serve immediately, garnished with cheese, if desired.
Potato Tortilla (Omelet)  With Tuna and Asparagus (Ww Core)


Ingredients:
small red potato, asparagus, olive oil, light chunk tuna in water, plum tomatoes, eggs, skim milk, fresh coarse ground black pepper, salt, scallion

Directions:
Fill a medium saucepan filled with water to boil over medium-high heat. Add potatoes and cook for 5-6 minutes until the potatoes are firm but tender. Add asparagus and cook an additional minute. Remove pan from heat and drain the vegetables well and pat to dry.
Combine the eggs and egg whites until well beaten.  If desired add the milk and mix some more.
Heat olive oil in a non-stick pan with a heat proof handle. Add the potatoes and asparagus and cook for 5 minutes.  Add the tuna and tomato and cook another minute.
Pour the eggs over the contents of the hot pan. Season with salt and pepper.  While the eggs are still very wet, gently lift the sides of the eggs so that the more liquid parts slips under. Sprinkle the scallion slices on top. Reduce the heat to medium low and cover and cook for 3-5 minutes until the top is set but still moist.
Preheat the broiler to high.  Place omelet under broiler for 1 or 2 minutes.
Slice the omelet into wedges and serve with salad.
Tagliatelle With Squash, Chili & Ricotta


Ingredients:
garlic cloves, pasta, parsley, ricotta cheese

Directions:
Pour 1 tbsp olive oil into a non-stick frying pan and heat. add the squash and cook for 10 minutes, or until tender. Add the chili flakes and garlic and cook over a low heat for 2 minutes.
Cook the pasta following pack instructions. Drain, reserving 2 tbsp of the cooking water. stir the pasta through the squash, adding the cooking water, seasoning and most of the parsley. Serve topped with a dollop of ricotta and the remaining parsley.
Oatmeal


Ingredients:
oats, Splenda sugar substitute, vanilla, cinnamon, water

Directions:
combine oats, splenda, vanilla, and cinnamon in a bowl. (allow for expansion while cooking].
pour water over oat mixture and stir slightly.
microwave on high for 2 1/2 minutes. cooking times will vary depending on type of oatmeal so make sure you check the back of the packaging.
you can add more or less water depending on the consistancy you like your oatmeal.
enjoy!
Authentic Mexican Breakfast Tacos
Category: breakfast-and-brunch
By BEARNESTA

Quick Easy and Delicious!  I learned this recipe from many years of eating with the Mexican cooks at my restaurant. They like to sneak in breakfast before we open.  I've grown to LOVE this breakfast.  If you like spicy food, you will love this.

Ingredients:
6 ounces chorizo sausage
8 (6 inch) corn tortillas
6  eggs
¼ cup milk
½ teaspoon pepper
½ teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
½ cup salsa

Directions:
Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside. Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm. Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable. Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 536.5
Fat: 34.1 g
Saturated fat: 14.3 g
Carbohydrates: 27.7 g
Sugars: 2.9 g
Dietary fiber: 3.9 g
Protein: 30.6 g
Cholesterol: 342.8 mg
Sodium: 1297.9 mg
Makhani Chicken (Indian Butter Chicken)
Category: world-cuisine
By RKOZEL

This fragrant, spicy Indian butter chicken recipe is from the owner of the India Cuisine restaurant in Seattle, Washington. Serve with hot Indian bread.

Ingredients:
1 ¾ pounds skinless, boneless chicken breast halves - cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste
1 cup yogurt
salt to taste
2 tablespoons garlic paste
½ tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons ginger paste
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
½ teaspoon dried fenugreek leaves
1 cup heavy cream

Directions:
To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through. To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek. Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

Prep time: 1 hr
Cook time: 15 mins
Total time: 5 hrs 15 mins
Yields: 6 servings

Calories: 492.3
Fat: 28.4 g
Saturated fat: 14.5 g
Carbohydrates: 19 g
Sugars: 10.4 g
Dietary fiber: 3.7 g
Protein: 35.8 g
Cholesterol: 148.9 mg
Sodium: 666.4 mg
Cinnamon Brownies


Ingredients:
baking soda, margarine, boiling water, sugar, eggs, vanilla, flour, cinnamon, salt, margarine, powdered sugar, cinnamon, evaporated milk, vanilla

Directions:
Combine cocoa and baking soda; blend in 1/3 cup margarine.
Add boiling water, stirring until thickened.
Stir in sugar, eggs, vanilla and rest of butter.  Add flour, cinnamon and salt.  Fold in chocolate chips.
Pour into a greased 9X13 pan.  Bake at 350 for 40 minutes.  Cool.
Frosting:.
Cream butter.  Combine cocoa, sugar, and cinnamon.  Add to butter with milk.  Beat well.  Add vanilla; mix well.  Spread over brownies.
Shrimp With Creamy Orange-Chipotle Sauce


Ingredients:
half-and-half, chipotle chile, large shrimp, cumin, salt, fresh cilantro

Directions:
Place first three ingredients in a blender and puree until smoot.  Heat a large nonstick skillet over medium high heat.  Coat pan with cooking spray and add shrimp.  Toss shrimp to coat with spray and sprinkle with the cumin and salt.  Saute shrimp 4 minutes or until done, stirring frequently.  Transfer to a serving platter.
Reduce heat to medium and add half and half mixture to pan.  Cook 1 minute, stirring constantly.  Pour sauce over shrimp and sprinkle with cilantro.
Pickled Red Beet Eggs
Category: appetizers-and-snacks
By GOURMETFOX

My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!

Ingredients:
1 (15 ounce) can beets
1  onion, thinly sliced
12  hard cooked eggs, shelled and left whole
¼ cup white sugar
½ cup vinegar

Directions:
Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher. Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes. Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

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

Calories: 108
Fat: 5.3 g
Saturated fat: 1.6 g
Carbohydrates: 8.1 g
Sugars: 7.2 g
Dietary fiber: 0.5 g
Protein: 6.6 g
Cholesterol: 212 mg
Sodium: 112.4 mg
Hot Buttered Rum Batter
Category: drinks
By SHERIMA1

This is THE batter to use for absolutely delicious and buttery Hot Buttered Rums! You can keep this in the freezer for up to 3 months.

Ingredients:
1 pound butter
1 pound brown sugar
1 pound confectioners' sugar
1 quart vanilla ice cream, softened
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Directions:
Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze. In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.

Prep time: 10 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 100 servings

Calories: 78.4
Fat: 4.3 g
Saturated fat: 2.7 g
Carbohydrates: 10.3 g
Sugars: 10 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Cholesterol: 12.1 mg
Sodium: 31.7 mg
Italian "Stuffed" Toast (Toast Farcito)
Category: world-cuisine
By Buckwheat Queen

The first time I went to a bar with friends in Italy, I was very curious when they offered me 'toast' as pub grub. When this panino showed up I understood that Italian toast and American toast is NOT the same thing. Cooked ham, fontina cheese, and giardiniera make up this hot panino that goes well with your favorite Italian beer.

Ingredients:
2 slices prosciutto
2 slices fontina cheese
4 slices thinly sliced sandwich bread
¼ cup chopped giardiniera (pickled Italian vegetables)
2  hot pickled peppers  (Optional)

Directions:
Heat a panino press according to the manufacturer's instructions. Place 1 slice prosciutto and 1 slice fontina cheese onto a slice of bread; repeat with remaining prosciutto, fontina cheese, and slice of bread. Add 1/2 of the giardiniera on top of each cheese layer and top sandwiches with remaining bread slices, creating 2 sandwiches. Cook each panino in the press until the cheese has melted and the bread has toasted, about 3 minutes. Serve with hot pickled peppers on the side.

Prep time: 10 mins
Cook time: 3 mins
Total time: 13 mins
Yields: 2 sandwiches

Calories: 310
Fat: 15.1 g
Saturated fat: 7.6 g
Carbohydrates: 29 g
Sugars: 4.6 g
Dietary fiber: 1.9 g
Protein: 14.2 g
Cholesterol: 45.5 mg
Sodium: 887.5 mg
Rosemary Satin Dinner Rolls


Ingredients:
all-purpose flour, active dry yeast, cream-style cottage cheese, water, butter, onions, salt, dried rosemary, egg, water

Directions:
In a large mixing bowl stir together 3/4 cup of the flour and the yeast; set aside. In a small saucepan combine cottage cheese, the 1/4 cup water, butter, onion, salt, and crushed rosemary. Heat and stir until warm (120 degree F to 130 degree F] and butter is almost melted.
Add cottage cheese mixture to flour mixture. Add the whole egg. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total]. Shape dough into a ball. Place in a greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double in size (about 1 hour].
Punch dough down. Cover and let rest for 10 minutes. Divide dough into 12 balls. Place each in a greased muffin cup or shape into desired shapes. Stir together the egg yolk and 1 tablespoon water; brush onto dough. Sprinkle with additional rosemary if desired.
Cover and let rise in a warm place until nearly double (about 30 minutes]. Preheat oven to 400 degree F. Bake in preheated oven for 12 to 15 minutes or until golden. Makes 12 rolls.
These freeze well and go perfectly with a nice bowl of soup!
Raspberry Mousse Chocolate Chip Pie


Ingredients:
raspberry Jell-O gelatin, boiling water, heavy whipping cream, powdered sugar, vanilla, graham cracker crumbs, sugar, butter

Directions:
In a medium bowl, dissolve Jello in boiling water.  Allow to cool to room temperature before progressing with the remainder of the recipe.
In a medium bowl, stir together graham cracker crumbs, sugar and butter.  Press evenly into the bottom and sides of a 9-inch pie plate.  Set aside.
In a large bowl with a hand/stand mixer set at low speed, begin whipping the cream, powdered sugar and vanilla.  Once the mixture begins to thicken, increase the mixer speed to medium and whip until soft peaks form.
Once you see the soft peaks starting to form, pour a little at a time of the Jello liquid into the whipping cream.  Whip until fully incorporated and mixture has reached stiff peak consistency.  (If it is a hot day or hot kitchen, it may be necessary to refrigerate for 30-45 minutes and then continue whipping until desired consistency is reached].
Fold 1/2 cup of mini chocolate chips into mixture.  Then pour into pie crust.  To garnish, sprinkle the remaining 1/4 cup of the chocolate chips evenly atop the pie.
Refrigerate for 2 hours.  Slice into 8 servings, serve and enjoy!