xiaoxl/recipe_data huggingface dataset:
Tomato Basil Soup


Ingredients:
olive oil, onion, garlic cloves, crushed tomatoes, tomato paste, vegetable broth, dried basil, coarse black pepper, kosher salt, fresh basil

Directions:
"Heat olive oil in a heavy-bottomed soup pot. Saute onion until soft and translucent, 3-5 minutes. Add garlic and saute until fragrant, 1 minute. Add tomatoes, tomato paste, broth, dried basil, pepper and salt. Bring to a boil, reduce to a simmer and cook 10 minutes. Stir in fresh basil and serve with garlic toasts."
Creamed Peas and Onions


Ingredients:
English peas, 1% low-fat milk, cornstarch, margarine, salt, fresh ground pepper

Directions:
Shell and wash peas; set aside.
Remove outer skin from onions.
Combine peas and onions in a large saucepan; add water to cover.
Bring to a boil, and cook 10 minutes or until peas are tender.
Drain and set aside.
Add milk and next 4 ingredients to saucepan; stir well.
Bring to a boil, and cook 1 minute or until thickened, stirring constantly.
Return peas and onions to saucepan; stir well.
Yield: 3 servings (serving size: 1 cup].
Hot Sausage Dip
Category: appetizers-and-snacks
By Carey

This spicy sausage dip is great with tortilla chips or crackers. It's so thick and tasty, it could be a meal in itself!

Ingredients:
1 pound ground pork sausage
1 ½ cups chopped onions
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (8 ounce) package cream cheese
1 (16 ounce) container sour cream
1 tablespoon crushed red pepper

Directions:
Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain sausage and stir in onions. Cook until slightly tender, about 2 minutes. Mix in diced tomatoes with green chile peppers. Stirring occasionally, allow the mixture to simmer approximately 15 minutes. Blend cream cheese and sour cream into the sausage mixture. Season with crushed red pepper.

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

Calories: 79.5
Fat: 7.5 g
Saturated fat: 3.6 g
Carbohydrates: 1.4 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 1.9 g
Cholesterol: 15.7 mg
Sodium: 105.6 mg
Apple Pie Smoothie


Ingredients:
vanilla yogurt, cinnamon

Directions:
put ingrediants in blender., mix them., take out., drink.
Not-Just-For-Breakfast Smashbrowns


Ingredients:
yukon gold potatoes, garlic cloves, shallots

Directions:
Boil potatoes. Drain water. In a bowl, add the potatoes and garlic cloves and mash. Keep potatoes a little chunky to add texture. Season with salt and pepper.
Heat the vegetable oil on medium heat in a frying pan. Cook the shallots until translucent, about 5 minutes. Add the shallots to the smashed potatoes. Add the smashed potatoes to a pan, sprinkle with salt and pepper and fry.
Using a spatula flip the potatoes constantly to allow them to crisp up and turn golden brown, about 5 minutes.
Sweet Potato Hummus
Category: appetizers-and-snacks
By mickdee

I wanted something easy and fitting for an autumn gathering. I found this recipe and altered it to make it even easier to make. It is a nice combination of naturally sweet and typically savory. Serve with pita wedges, crackers, or cut veggies.

Ingredients:
3  sweet potatoes
1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons tahini
2 tablespoons lemon juice
½ teaspoon lemon zest
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground white pepper
sea salt to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Poke holes all over sweet potatoes with a fork. Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise. Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 20 servings

Calories: 75.1
Fat: 2.3 g
Saturated fat: 0.3 g
Carbohydrates: 12.2 g
Sugars: 1.8 g
Dietary fiber: 2.1 g
Protein: 1.6 g
Sodium: 83.1 mg
Blueberry Streusel Coffee Cake


Ingredients:
butter, sugar, vanilla extract, eggs, all-purpose flour, baking powder, baking soda, salt, sour cream, fresh blueberries, brown sugar, all-purpose flour, cinnamon, butter

Directions:
to prepare struesel topping: In a medium sized bowl combine all ingredients use a pastry cutter to cut butter into dry ingredients until mixture is crumbly and about the size of tiny peas -- set aside. if you have a food processor go for it!
In a large bowl cream butter and sugar and vanilla until fluffy.
add eggs one at a time, beating well after each addition.
combine flour, baking powder, baking soda, and salt in a seperate bowl.
add half of the container of sour cream and beat until well combined.
gradually add half of your dry ingredients and beat until well combined.
add the rest of the sour cream, beat.  then add the rest of the dry ingredients and beat on high for 2 minutes.
gently fold in your blueberries, being careful not to break them.
spray a 9x13 pan with "pam" on the bottom only.
add 1/2 of the batter and spread to cover the bottom of the pan.
sprinkle 1/2 of the struesel topping on top of the batter.
pour remaining batter on top and spread to cover.
take a butter knife and make swirls all the way through the batter.  this will give you the swirls in the cake when finished baking.
sprinkle remaining struesel on top
place in a 350 degree preheated oven for 70-75 minutes or until toothpick inserted comes out clean.
let cool
cover tightly.
Black-Eyed Peas and Ham


Ingredients:
olive oil, onion, ham, black-eyed peas, diced tomatoes with basil oregano and garlic, black pepper

Directions:
Heat oil in a large saucepan over medium-high heat.
Add onion and ham; saute 5 minutes or until onion is tender.
Stir in peas and remaining ingredients and cook until heated.
The Domestic Goddess' Granola


Ingredients:
rolled oats, sunflower seeds, cinnamon, ginger, golden syrup, clear honey, light brown sugar, sea salt, raisins

Directions:
Mix everything (except raisins] together very well in a large mixing bowl. I use a spatula as this mixture just sticks to your hands.
Spread this mixture on two baking trays and bake at gas mark 3 / 170c for 40-60mins. Turn the mixture over half way baking to make sure that it is evenly golden and no one part gets to much of a toasting.
Once baked allow to cool and mix together with the Raisins. Store in a airtight container.
Grilled Balsamic- Soy Portabella Mushrooms


Ingredients:
portabella mushrooms, olive oil, soy sauce, garlic cloves, red pepper flakes, olive oil, salt, pepper, provolone cheese, aioli, mayonnaise

Directions:
Cut stem level to mushroom and clean mushrooms.
Mix together olive oil, balsamic, soy, garlic, red pepper and sesame oil in a large ziplock bag or shallow marinating dish.
Place mushrooms in bag with marinade and coat thoroughly; allow to sit for 1-3 hours, turning occasionally.
Slice onions about 1/4-inch thick and set aside.
Prepare grill, remembering to oil grate.
Place mushrooms on grill (using extra marinade for a baste], and onion slices on mesh grate on grill.
Drizzle onions with a little bit of olive oil and season with salt and pepper.
Cook, basting mushrooms occasionally, and turning once, about 10 minutes or until tender in center.
Do not burn onions or mushrooms (if they start cooking too fast, move them further from the hottest coals or heat source].
Serve mushrooms with grilled onions on a kaiser roll, if desired, along with aioli or mayo and provolone cheese.
You may microwave cheese on the mushroom for 45 seconds or so if you like it melted.
Hawaiian Chicken I
Category: meat-and-poultry
By Barbara Childers

This was given to me by my best friend years ago and is a favorite of our family!

Ingredients:
6  skinless, boneless chicken breast halves
2 cups teriyaki sauce, divided
6  pineapple rings
½ cup butter, melted
¾ cup packed brown sugar
¾ cup soy sauce
¾ cup unsweetened pineapple juice
6 tablespoons Worcestershire sauce

Directions:
Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight. Preheat a grill for high heat. Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter. In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!

Prep time: 5 mins
Cook time: 25 mins
Total time: 8 hrs 30 mins
Yields: 6 servings

Calories: 547.8
Fat: 18.2 g
Saturated fat: 10.5 g
Carbohydrates: 63.2 g
Sugars: 56.1 g
Dietary fiber: 0.9 g
Protein: 32.5 g
Cholesterol: 107.9 mg
Sodium: 5830.9 mg
Piranha


Ingredients:
vodka, Creme de Cacao

Directions:
"Pour the alcohol into a rocks glass containing plenty of cracked ice and stir vigorously, before adding the cola."
Southern-Style Crowder Peas
Category: side-dish
By Gloria Valentine

Delicious seasoned peas cooked with onions, peppers, bacon, and ham. A New Orleans style dish. Serve over rice.

Ingredients:
4 slices bacon
1 small onion, chopped
1 small green bell pepper, chopped
1 (16 ounce) package frozen crowder peas
2 cups water
1 tablespoon garlic powder
1 pinch dried thyme
1  crushed bay leaf
½ teaspoon seasoned salt to taste
2 slices cooked ham, cubed
1 tablespoon chopped fresh parsley

Directions:
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble. Mix onion and green bell pepper into the skillet, and cook until tender. Stir in peas and water. Season with garlic powder, thyme, bay leaf, and seasoned salt. Bring to a boil. Reduce heat to low, and simmer 30 to 40 minutes, until peas are tender. Mix ham into the skillet. Adjust seasonings to taste. Continue cooking 5 minutes. Stir in fresh parsley just before serving.

Yields: 8 servings

Calories: 95.8
Fat: 3.6 g
Saturated fat: 1.2 g
Carbohydrates: 10 g
Sugars: 0.9 g
Dietary fiber: 2.4 g
Protein: 6.1 g
Cholesterol: 9.1 mg
Sodium: 426 mg
Orgasmic Cranberry Pear Crisp!


Ingredients:
pears, fresh lemon juice, fresh cranberries, granulated sugar, flour, butter, granulated sugar, light-brown sugar, cinnamon, clove, rolled oats, salt, vanilla ice cream

Directions:
Preheat the oven to 400°F.
Peel and cut pears into 1/2 to 3/4-inch pieces to yield about 7 cups.
In a medium bowl combine pears, 2 cups cranberries, 1/3 cup sugar and lemon juice, and toss; pour into a 9x13-inch pan or 3 quart baking dish (or divide into 8 ramekins].
In food processor, chop butter till pea size clumps form, add oats, granulated and brown sugar, cinnamon, cloves, flour and pulse till large moist clumps form.
Spoon the 'topping' over the fruit and bake until the topping is brown, crisp, and the fruit mixture is bubbling.  About 1 hours 15 minute.
Serve warm with vanilla ice cream.
Pasta Chicken Taco Bake


Ingredients:
penne pasta, ground chicken, onion, garlic, water, Kittencal's Taco Seasoning Mix, whole kernel corn, cheddar cheese, salsa, green chili peppers, green bell pepper

Directions:
Grease a 3-quart casserole dish.
In a skillet cook the ground chicken with onion and garlic until brown.
Stir in water (or chicken broth if using] and taco seasoning mix; bring to boil, reduce heat and simmer uncovered for about 10-12 minutes stirring occasionally.
Stir in cooked pasta, corn, olives and half of the shredded cheese, salsa, chile peppers and green bell pepper (if using]; mix to combine.
Transfer the mixture to a prepared baking dish.
Set oven to 350°F.
Bake covered for about 35 minutes, then remove from oven and sprinkle the remaining cheese on top.
Return to oven and bake uncovered for another 10-15 minutes.
DELICIOUS!
Turkey Veggie Casserole


Ingredients:
ground turkey, salt, chicken broth, broccoli floret, carrot, dried parsley flakes, light sour cream, reduced-fat cheddar cheese

Directions:
Preheat oven to 375°F.
Cook turkey with 1 tsp salt in skillet until cooked through.
Add 1 cup chicken broth, broccoli, carrots, onion, 1 tsp salt and parsley. Cook on med-high heat.
Stir frequently, cooking until liquid is reduced. (About 10 minutes].
Transfer meat mixture to casserole dish and mix in the sour cream and cheddar cheese.
Bake uncovered for 15 minutes.
Hot Cocoa Mix


Ingredients:
powdered milk, powdered sugar, salt

Directions:
Mix all ingredients.
Place desired amount in a mug and add hot milk.
Add desired toppings: crushed buttermints, whipped cream, caramel,salt, etc., etc.
Vegetable Casserole


Ingredients:
mayonnaise, cheddar cheese, cauliflower, broccoli florets, carrots, parmesan cheese, butter

Directions:
Prepare vegetables appropriately.
Steam until tender crisp.
Place into casserole pour oversoup and mayo and cheddar, over vegies.
Combine gently until vegies are cooled. Combine breadcrumbs and parmasan in bowl. Pour melted butter over top and combine. Sprinkle over casserole.
Bake at 350 degrees for 40 minutes or make ahead and put in fridge.
Famous Japanese Restaurant-Style Salad Dressing
Category: side-dish
By MARBALET

This is a good recipe that is easy and flavorful.

Ingredients:
½ cup minced onion
½ cup peanut oil
⅓ cup rice wine vinegar
2 tablespoons water
2 tablespoons minced fresh ginger root
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons lemon juice
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 - 3/4 cups

Calories: 81.8
Fat: 7.7 g
Saturated fat: 1.3 g
Carbohydrates: 3.3 g
Sugars: 2.6 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Sodium: 313.8 mg
Port  Wine Mushroom Sauce


Ingredients:
butter, mushrooms, flour, port wine, shallot, beef broth, Worcestershire sauce, tomato paste, dried rosemary, Dijon mustard

Directions:
In a medium skillet, melt the butter and saute the mushrooms for about 3 minutes, then stir in flour, combining well.
In another skillet, combine the wine, shallots and vinegar, boiling until thickk, about 3 minutes.
Reduce heat to medium. Add broth, Worcestershire, tomato paste and rosemary, cooking for 1 minute.
Add mushroom mixture and cook 3 minutes, stirring constantly, then add mustard to sauce.
Serve warm.
Garlicky Broccoli Rabe


Ingredients:
broccoli rabe, olive oil, garlic, salt, black pepper, crushed red pepper flakes

Directions:
Cook broccoli rabe in boiling water 6 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain. Coarsely chop. (can be done ahead of time].
Spray large skillet with Pam.  Heat oil in a over medium heat. Add garlic; cook 2 minutes, stirring constantly. Stir in broccoli rabe, salt, and peppers.  Cook until heated thoroughly.
Kimchee Dip


Ingredients:
"cream cheese"

Directions:
"Put all ingredients into blender; cover and blend 1 minute. Chill. Serve with crisp vegetables or chips."
Light Pineapple Pudding


Ingredients:
instant vanilla pudding, vegetarian instant vanilla pudding mix, crushed pineapple, plain low-fat yogurt

Directions:
If you buy your pineapple in metric-sized tins, you want the 540mL tin of crushed pineapple.
In a mixing bowl, whisk together pudding mix and undrained pineapple.
Whisk in yogurt.
Spoon into serving dishes and chill until serving time (needs only 30 minutes at the most in the fridge before they're ready to eat].
These look particularly attractive when garnished with a few fresh berries-- try blueberries or raspberries.
If taking to a potluck, don't spoon it into individual dishes but rather leave it in the bowl.
Makeover Spinach Tuna Casserole


Ingredients:
reduced-fat sour cream, fat-free mayonnaise, lemon juice, butter, all-purpose flour, nonfat milk, parmesan cheese, parmesan cheese, white button mushrooms, frozen chopped spinach, light chunk tuna in water

Directions:
Cook noodles according to package directions.
Meanwhile, in a small bowl, combine the sour cream, mayonnaise and lemon juice; set aside.
In a large saucepan or Dutch oven, melt butter.
Stir in flour until blended.
Gradually stir in milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in 1/3 cup Parmesan cheese until melted.
Remove from the heat; stir in the sour cream mixture and hot sauce, if using.
Add the spinach, stuffing mix, bread crumbs, mushrooms and tuna; mix well.
Drain noodles and place in a 13"x9" baking dish coated with nonstick cooking spray.
Top with tuna mixture; sprinkle with remaining Parmesan cheese.
Cover and bake at 350° for 35 minutes.
Uncover; bake 5-10 minutes longer or until lightly browned and heated through.
Butterscotch Mellows


Ingredients:
butter, peanut butter, colored miniature marshmallows

Directions:
In saucepan melt butter, peanut butter& butterscotch chips, let cool enough to add marshmallows so that they won't melt, (I let it cool down just ever so slightly before adding them, do not cool completely].
Gently fold in 2 cups pastel colored miniature marshmallows turn into a 9x9-inch greased pan and refrigerate.
When completely chilled & set, cut into small squares and enjoy!
Chipits Toffee Crunch Blondies


Ingredients:
butter, brown sugar, eggs, all-purpose flour, baking powder, baking soda, salt

Directions:
Preheat oven to 350., Beat butter, sugar, and eggs until well blended., Stir in flour, baking powder, baking soda, and salt. Mix well., Stir in 1 cup of the Skor bits., Spread in a greased 9x13" pan. Bake for 23-28 minutes or until golden brown., Remove from oven and immediately sprinkle with remaining Skor bits., Let cool the cut into bars.
Meaty Baked Beans


Ingredients:
ground beef, bulk pork sausage, onion, garlic, kidney beans, pinto beans, butter beans, black beans, barbecue sauce, bacon, brown sugar, water, lime juice, prepared mustard, chili powder, ground pepper

Directions:
Add the ground beef, sausage, onion, and garlic to a big skillet; cook until meat is browned; drain well.
Put meat mixture into a 5-6 quart slow-cooker.
Add undrained pork and beans, drained kidney beans and butter beans, barbecue sauce, bacon, sugar, water, lime juice, mustard, chili powder, and pepper; stir to combine.
Cover; cook on LOW for 5-6 hours; season with salt to taste.
Green Bean Feta Salad


Ingredients:
fresh lemon juice, white wine vinegar, Dijon mustard, sugar, salt, ground pepper, fresh green beans, red onion, feta cheese, walnuts

Directions:
1. Cook green beans in boiling salted water to cover 8 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain and pat dry. Place in serving bowl; cover and chill at least 2 hours.
2. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.
3.  Add chopped onion and 1/2 cup of LemonVinaigrette prepared in step 2 to beans, tossing to coat. Sprinkle with feta and walnuts. (you can use leftover vinaigrette to marinate artichoke hearts or chicken breasts.].
Chicken Noodle Soup Bake


Ingredients:
carrots, pesto sauce mix, chives, parsley

Directions:
Preheat oven to 375 degrees F--cook egg noodles according to directions. When done, place in greased 2 qt baking dish.
Cook peas and carrots in boiling water for 3 minutes--drain.
Prepare half of the Pesto sauce mix.
Add peas, carrots, and chicken to sauce and stir.
Spoon over noodles, sprinkle with chives and parsley and bake 15 minutes.
Ban Pan O La With Café Navarro Mango Syrup


Ingredients:
all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, bananas, buttermilk, eggs, vanilla, mango, water, sugar, lime juice

Directions:
In large bowl, sift together flours, brown sugar, baking powder, baking soda and salt.
In food processor, puree bananas (or mash well with potato masher].
Add the buttermilk, oil, egg yolks and vanilla.  Process or whisk to blend.
Pour the banana mixture over the dry ingredients and stir just until blended.
In separate bowl, beat the egg whites until stiff peaks form; gently fold into the batter, just until blended.
Heat a large nonstick griddle or skillet over medium heat until hot enough to sizzle a drop of water.  Brush with a thin film of vegetable oil or spray with non-stick cooking spray.  (I prefer the texture the oil provides.].
For each pancake, pour 1/4 to 1/3 cup batter onto griddle.  Adjust the heat to medium low.
Cook until the tops are covered with small bubbles and the bottoms are lightly browned.
Gently turn and cook until lightly browned on the other side.  Repeat with remaining batter.
For syrup:.
Puree the diced mango.
In a small saucepan, combine mango puree, water & sugar.
Heat, stirring, until heated through.
Add the lime juice.
Serve warm over Ban Pan O La pancakes.
Iced Ginger Green Tea


Ingredients:
water, fresh ginger, sugar, honey

Directions:
Boil water.
Remove from heat, add minced ginger and tea bags.  Steep tea for ~3 minutes.
Remove tea bags and strain tea into a pitcher.  Refrigerate until cold & serve w/ sweetener if desired.
Strawberry Smoothie


Ingredients:
frozen strawberries, non-fat vanilla yogurt, vanilla-flavored soymilk, plain soymilk, vanilla extract, artificial sweetener

Directions:
Place all ingredients in blender., Blend until smooth, scraping down blender if needed., Serve in a tall glass with a straw.
Pork Tenderloin in Bourbon
Category: meat-and-poultry
By Debbie

Tender pork marinated in soy sauce, bourbon and more.  May also be grilled.

Ingredients:
¼ cup soy sauce
¼ cup bourbon
2 tablespoons brown sugar
2 cloves garlic, halved
3 pounds pork tenderloin

Directions:
Mix together soy sauce, bourbon, brown sugar, and garlic.  Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally. Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan. Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 45 mins
Total time: 3 hrs
Yields: 8 servings

Calories: 239.2
Fat: 8.2 g
Saturated fat: 3 g
Carbohydrates: 4.2 g
Sugars: 3.4 g
Dietary fiber: 0.1 g
Protein: 30.6 g
Cholesterol: 94.7 mg
Sodium: 516.6 mg
Chicken Noodle Soup Using 5 Ingredients


Ingredients:
carrot, water, chicken

Directions:
Break noodles into lengths., Place in large saucepan with flavour sachets, carrot and water., Bring to the boil, cook 4 - 5 minutes., Add spinach and chicken., Cook till heated through., Serve.
Berry Rice Smoothie


Ingredients:
banana, frozen unsweetened strawberries, vanilla, honey

Directions:
"Whirl all the ingredients in a blender and enjoy!"
Farm Stand Brownies


Ingredients:
butter, instant espresso powder, vanilla, flour, flour, baking powder, salt, walnuts, eggs, sugar, sugar

Directions:
Heat oven to 350°F.
Line a 13x9 pan with foil and butter the foil.
Place chocolate chips and butter in a saucepan and stir constantly over medium-low until melted and smooth. Add espresso powder and vanilla and stir. Cool 15 minutes.
Whisk flour, baking powder, and salt in a small bowl. Add walnuts and toss to coat.
Whisk eggs and sugar in a large bowl just to blend. Add chocolate mixture and stir to blend. Add flour mixture and stir to just blend. Pour into pan.
Bake until a tester comes out with moist crumbs, about 35 minutes.
Cool completely. Cover and chill for 6 hours. Remove from pan to work surface. Cut into 16 pieces.