xiaoxl/recipe_data huggingface dataset:
Sinful Custard Tart
Category: desserts
By QUILTQUEEN

A rich, smooth tart with an easy-to-make filling and instructions on how to turn out a crust that doesn't get soggy.  "Best custard pie ever!" according to my husband.

Ingredients:
1 (9 inch) refrigerated pie crust
4 large eggs
1 cup white sugar
1 ½ cups half-and-half
¾ cup 2% milk
¼ cup rum
⅛ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1  egg white, beaten until frothy

Directions:
Position 1 oven rack in the bottom of the oven and 1 in the middle. Preheat the oven to 350 degrees F (175 degrees C). Unroll pie crust and place in a 9-inch pie plate, crimping the edge. Bake pie crust on the middle rack of the preheated oven for 20 minutes. While the crust is baking, combine eggs and sugar in a large bowl; beat with an electric mixer on medium speed until well combined. Add half-and-half, milk, rum, and salt; mix on low until incorporated. Mix nutmeg and cinnamon together in a small bowl. Remove crust from the oven and brush with egg white; bake for another 5 minutes. Remove crust from the oven; increase temperature to 400 degrees F (200 degrees C). Carefully pour filling into the pie crust. Sprinkle with spice mixture. Bake on the bottom rack of the preheated oven for 10 minutes. Reduce the heat to 325 degrees F (165 degrees C). Move the pie to the middle rack and bake until the middle of the pie is almost set, about 25 minutes. Place on a cooling rack; it will continue to cook after it's taken out of the oven.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 9-inch pie

Calories: 335.9
Fat: 15.7 g
Saturated fat: 6.2 g
Carbohydrates: 38.6 g
Sugars: 26.4 g
Dietary fiber: 0.9 g
Protein: 7.1 g
Cholesterol: 111.6 mg
Sodium: 223.2 mg
Spiced Maple Spareribs


Ingredients:
garlic, ginger, maple syrup, soy sauce, five-spice powder

Directions:
Mix together the marinade ingredients in a large bowl, add the spareribs, cover and leave to marinate over night.
Place in oven preheated to 180c.
Cook 1-1 1/2 hours, turning occasionally until the ribs are cooked.
Quick Black Bean Salsa
Category: appetizers-and-snacks
By All4Tricia

One of my favorites. Great for parties.

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can shoepeg corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (4 ounce) can diced green chiles
2 teaspoons dried cilantro
2 teaspoons lemon-pepper seasoning
1 teaspoon ground cumin
1 teaspoon olive oil, or to taste

Directions:
Stir black beans, corn, tomatoes with green chile peppers, diced green chiles, cilantro, lemon-pepper seasoning, cumin, and olive oil together in a large bowl. Refrigerate until cold, about 30 minutes.

Prep time: 5 mins
Total time: 35 mins
Yields: 8 servings

Calories: 104.3
Fat: 1.1 g
Saturated fat: 0.1 g
Carbohydrates: 19.2 g
Sugars: 2 g
Dietary fiber: 4.8 g
Protein: 4.7 g
Sodium: 736.2 mg
Chocolate Pecan Pie Cobbler


Ingredients:
corn syrup, sugar, eggs, whole pecans, ice cream

Directions:
Cut each roll into fourths. In a large bowl, combine corn syrup, sugar, eggs and rum flavoring. Stir in pecans and chocolate chips. Add roll pieces and toss gently until well coated.
Pour mixture into a sprayed 9 x 13-inch baking dish. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 20-25 minutes.
Cover with foil last 10 minutes to prevent over browning. Serve warm with ice cream, if desired.
Homemade Chocolate Sandwich Cookies
Category: desserts
By John Crandall

We like to call them homemade 'oreos or soft 'oreos.'

Ingredients:
2 (18.25 ounce) packages devil's food cake mix
4  eggs
1 cup shortening

Directions:
Preheat oven to 350 degrees F (180 degrees C). Blend the above ingredients together with a pastry blender until mixed. Roll  in balls about the size of a quarter and place on ungreased baking sheets.  Make an even number of balls. Bake for 10 minutes.  Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack.  After cookies have cooled, put Cream Cheese Frosting (see recipe or use one can of pre-made frosting) between two cookies, putting bottom sides together. NOTE:  Adding chopped pecans to the cookies without making them into sandwiches is also very good.  Spice cake mix can be used in place of Devil's food.

Yields: 2 dozen

Calories: 549.6
Fat: 30.7 g
Saturated fat: 9.5 g
Carbohydrates: 60.6 g
Sugars: 37.6 g
Dietary fiber: 0.5 g
Protein: 8.9 g
Cholesterol: 79 mg
Sodium: 657 mg
Dana's Chocolate Cake


Ingredients:
flour, baking soda, sugar, salt, skim milk, butter, eggs, vanilla, coffee, butter, icing sugar, coffee, vanilla essence, water, milk, cream cheese

Directions:
Preheat oven to 180°C  Grease cake tin.  Put all the main ingredients into a food processor and mix.  Pour into the prepared tin.  Bake for at least 50 minutes.  (I found I need less time than this]. The cake will rise a lot and when cooked the centre should spring back when gently pressed.
ICING: Mix above ingredients together with enough water or milk to make the icing consistency right. NB: You can make extra icing for a filling if you cut the cake in half horizonally.
Honey Glazed Lemon Chicken


Ingredients:
chicken thighs, low sodium salt, ground black pepper, lemons, white sugar, water, cornstarch, water, honey, cilantro, lemon

Directions:
Preheat oven to 400°F.
Rub chicken thighs with sea salt and ground black pepper. Refrigerate until ready to use.
Combine lemon zest, lemon juice, white sugar and 1 cup water. Set aside.
Combine corn starch and 1/3 cup water. Set aside.
Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs (skin side down first] without oil until both sides become golden brown, about 5-8 minutes each side.
Transfer chicken thighs to a roasting rack. Bake for about 30 minutes or until center reaches 165°F.
Return to skillet. Keep about 1 tablespoon oil and turn on heat over medium high. Stir in lemon juice mixture and bring to boil. Reduce heat to medium, stir in honey and corn starch mixture. Cook until thick.
Turn off heat. Stir in cilantro or parsley. Pour over chicken thighs. Use sliced lemon for garnish.
Serve immediately.
Grilled Salmon Greek Pitas
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Tuck grilled salmon, lettuce, and onion inside a pita, and pair with a yogurt dip for a refreshing summertime lunch.

Ingredients:
1 (1 pound) fresh or frozen skinless salmon fillet
Reynolds Wrap® Heavy Duty Aluminum Foil
1 small red onion, thinly sliced
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1  lemon, thinly sliced
6  Greek pita flatbreads
2 cups chopped romaine lettuce
1 cup fresh cherry or grape tomatoes, quartered
1 (5.3 ounce) container plain Greek yogurt
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh dill weed

Directions:
Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high. Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Stack flatbreads; wrap tightly in heavy duty aluminum foil. Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender. Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks. Assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.

Prep time: 20 mins
Cook time: 14 mins
Total time: 34 mins
Yields: 6 servings

Calories: 344.1
Fat: 13.7 g
Saturated fat: 3.3 g
Carbohydrates: 33.7 g
Sugars: 2.3 g
Dietary fiber: 2.9 g
Protein: 21.9 g
Cholesterol: 50 mg
Sodium: 430.2 mg
Easy Baked Salmon in Honey Mustard Sauce


Ingredients:
salmon fillet, mayonnaise, mustard, honey, vinegar, lemon juice

Directions:
mix all the sauce ingredients together., lay the salmon fillet on a foil-lined oven tray and cover in the sauce., bake at 350 for about a half an hour.
Tomato Cheese Soup


Ingredients:
tomatoes, butter, celery, garlic, butter, mushroom, cooking onion, flour, white sugar, basil, rosemary, thyme, cream cheese, parsley

Directions:
Place the tomatoes, with juice, in a buttered oven-proof baking dish.
Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes.
Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes.
While stirring, slowly add the flour and sugar, blending until mixture is very smooth.
Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil.
Add the contents of the baked tomato pan from the oven and bring to a boil.
Cover and simmer the soup for about 30 minutes.
Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth.
Slowly stir the cream cheese into the soup.
Garnish with chopped parsley.
Chocolate Milk Shake-Hcg/Phase 2


Ingredients:
2% large-curd cottage cheese, 2% low-fat milk, cocoa powder, stevia, water

Directions:
Place all ingredients in blender or Magic Bullet and blend., Serve immediately!
Pan Pork Chops


Ingredients:
butter, green onions, garlic

Directions:
Melt butter in a large skillet on the stove., Add green onions and garlic, sautee for about 1-2 minutes., Add pork chops, cook 4-6 minutes on each side.
Benihana Teriyaki Sauce


Ingredients:
soy sauce, sake, mirin, ketchup, sugar, black pepper, cornstarch, water

Directions:
Combine first seven ingredients in saucepan and cook for 10 minutes over medium heat.
Gradually stir in dissolved cornstarch solution until mixed well.
Stir completely before serving.
Sauce may be stored in refrigerator for up to one week.
Great for steaks or poultry.
Awesome Caramel Apple Crisp


Ingredients:
granny smith apples, butterscotch pudding, butter, flour, sugar, brown sugar, pecans

Directions:
In mixing bowl, combine apples and pie/pudding mix; toss to coat well.
Place in greased 9x9 square pan.
In small bowl, melt butter then mix flour and sugars until caramel type texture.  Fold in pecans.
Spread over apples and bake at 350° for 35-40 minutes.
Serve warm with ice cream.
Star Fruit and Avocado Guacamole


Ingredients:
avocado, onion, garlic, star fruit, kosher salt

Directions:
Put the onion, garlic and jalapenos in your food processor and take it for a spin.
Add star fruit and spin until smooth.
Add the avocado, spin again.
Salt to taste and enjoy.
Banana Akara (African Banana Fritters)


Ingredients:
bananas, flour, sugar, water, nutmeg

Directions:
Mash bananas with a fork or use blender to make into a pulp.
Add flour.
Mix water and sugar to make a syrup.
Add syrup and nutmeg to bananas and flour (add more water, if needed, to make batter to pancake consistency.] Mix well.
Fry like pancakes in oiled frying pan until golden brown.
Delicious Peachy Coffee Cake


Ingredients:
flour, sugar, cinnamon, ground nutmeg, buttermilk, egg, baking powder, vanilla, baking soda, salt

Directions:
Set oven to 350 degrees.
Grease (oil and flour] a 8-inch square baking pan.
In a large mixing bowl, mix together the flour, oil, sugar, cinnamon and nutmeg until crumbly.
Remove 1/2 cup of the mixture; set aside.
Add in the remaining ingredients (except the pie filling]; stir JUST until mixed.
Pour/transfer the batter into prepared baking pan.
Spoon the pie filling evenly over top of the batter.
Sprinkle the reserved flour mixture over the top of the batter and the pie filling.
Bake for 50 minutes, or until cake tests done with a wooden pick.
Serve warm-- DELICIOUS!
Steel-Cut Oat Muffins
Category: bread
By DCREWS21

I've had this muffin recipe for a while so I cannot remember how I got it, but it is good! The steel-cut oats have a nuttier texture like bulgur wheat.

Ingredients:
cooking spray
1 cup steel-cut oats
1 cup milk
1  egg
3 tablespoons vegetable oil
2 tablespoons pureed prunes
1 cup wheat flour, sifted
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with foil liners. Spray liners with cooking spray. Place oats into a bowl and add milk. Let stand 10 minutes. Mix egg, oil, and prunes together in a bowl. Add oat mixture and stir to combine. Combine flour, sugar, baking powder, and salt in a bowl and mix well. Pour flour mixture into oat mixture and stir batter gently until just blended. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in the preheated oven until a thin knife inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 154.4
Fat: 5.1 g
Saturated fat: 1.1 g
Carbohydrates: 23.4 g
Sugars: 6.3 g
Dietary fiber: 1.7 g
Protein: 3.9 g
Cholesterol: 15.3 mg
Sodium: 288.8 mg
Deviled Crab


Ingredients:
butter, green onion, garlic, bay leaf, salt, lump crabmeat, green pepper, thyme, celery, milk

Directions:
Melt 1 stick of butter and saute green pepper and onions for about 5 minutes., Add garlic, thyme and bay leaf., Saute slowly till soft., Add remaining butter then celery and saute a few more minutes., Add the bread crumbs and milk, mixing well., Cook over medium heat for about 5 minutes., Add crab meat and remaining seasonin, mixing thoroughly., Remove bay leaf and arrange mixture in ramekins., Top with buttered bread crumbs., Heat in 400 degree oven only until hot.
Crock Pot Creamy Beef Stroganoff


Ingredients:
stewing beef, crushed tomatoes, garlic clove, paprika, thyme, onion, flour, sour cream

Directions:
Cut stew beef into 1" pieces and put in crock pot., Dredge beef with flour., add garlic and spices., add crushed tomatoes., cook on low for 6-7 hours or high for 4-5 hours., Thirty minutes before eating add sour cream., serve over warm noodles.
Bishop's Teriyaki Beef Jerky


Ingredients:
apple cider vinegar, Worcestershire sauce, soy sauce, cayenne powder, red pepper flakes, brown sugar, honey, corn syrup

Directions:
Add all wet/dry ingredients into a small saucepan. Heat to boiling while whisking ingredients to blend. While marinade cools, cut sliced carne asada meat into 4 inch strips. Should be no more than 1/4 inch thick.
Marinade meat strips for 12+ hours.
Lay marinated meat strips on dehydrating trays of your dehydrator unit, following manufacturer's directions to complete.
For oven drying, hang marinated meat strips from top rack of oven using bamboo skewers. Cover bottom rack with aluminum foil to catch drippings. Dry in oven at lowest setting (~170º propping door open slightly to release moisture] for 5-8 hours. Check meat now and then to ensure proper drying. Meat should be dried and flexible to bend in half without breaking. Enjoy!
The Best Ever Crock Pot Lemon Pepper Chicken


Ingredients:
boneless skinless chicken breasts, milk, water, lemon pepper seasoning, olive oil flavored cooking spray, water, milk, cooked rice

Directions:
Sprinkle chicken with lemon pepper seasoning to taste on both sides.
Brown (do not cook through] chicken on both sides in a pan coated with the spray Place chicken in crock pot coated with the spray.
In a bowl, mix contents of soup can, water and milk until no longer separated Pour soup mixture over chicken.
Add more milk or water to ensure liquid in crock pot covers chicken Cook chicken over low heat for 6 hours.
To thicken sauce, place in small saucepan, add a cornstarch slurry, and bring to a boil. Serve chicken and sauce over hot cooked rice.
Liquor-Infused Irish Soda Bread
Category: bread
By Twocat

I always thought Irish soda bread was very good, but just missing something. But missing what? Bailey's® Irish Cream!

Ingredients:
cooking spray
4 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 cup buttermilk
1  egg, beaten
¼ cup Irish cream liqueur (such as Baileys®)
10 ounces raisins
¼ cup butter
¼ cup buttermilk
¼ cup Irish cream liqueur (such as Baileys®)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray. Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl; add softened butter and mix until evenly moistened. Make a well in the center of the flour mixture. Pour 1 cup buttermilk, egg, and 1/4 cup Irish cream liqueur into the well; add raisins to the buttermilk mixture. Knead mixture until raisins are spread throughout the dough. Form dough into a disk and cut an 'X' into the top of the dough; place onto prepared baking sheet and set aside. Melt butter in a small saucepan over medium-low heat. Stir 1/4 cup buttermilk and 1/4 cup Irish cream liqueur into the melted butter until smooth; remove from heat and generously brush liquid over the dough. Bake in preheated oven, brushing liquid onto loaf every 15 minutes, until no longer doughy in the center, about 45 minutes. Let bread cool on pan for 10 minutes before moving to a cooking rack to cool completely.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 2-pound loaf

Calories: 236.1
Fat: 7.6 g
Saturated fat: 4.6 g
Carbohydrates: 36.4 g
Sugars: 14.2 g
Dietary fiber: 1.2 g
Protein: 3.9 g
Cholesterol: 28.2 mg
Sodium: 242.5 mg
Sheet Tray Italian Roasted Vegetables


Ingredients:
carrots, zucchini, olive oil, garlic cloves, salt, ground black pepper

Directions:
Preheat oven to 425.
Cut potatoes in half lengthwise, then cut each half lengthwise into 1-inch-wide wedges.  Cut carrots diagonally into 2-inch lengths.  Cut summer squash and zucchini into 2-inch pieces.
Place vegetables in large bowl; toss with oil.
Press garlic over vegetables using garlic press.
Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
Spread vegetable in a single layer in oven pan.
Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.
3 Bean Chicken Chili


Ingredients:
rotel, black beans, pinto beans, tomato sauce, cayenne pepper, chili powder, dried cilantro, ground cumin, garlic powder, salt, cracked black pepper

Directions:
Add everything to a crock pot.  Cover and cook on high 2-3 hours  or cook on low for 5-6 hours.  Stir occasionally.
Serve over steamed rice with sour cream and shredded cheddar cheese on top.
other condiments to add if you like: jalepenos, diced onion, hot sauce.
Roasted Sweet Potato With Raisins and Sunflower Seeds


Ingredients:
sweet potato, raisins, sunflower seeds, olive oil

Directions:
Preheat oven to  425 degrees.
Chop sweet potato. Spread evenly over bottom of large glass baking pan.
Sprinkle raisins and sunflower seeds evenly over potato pieces.
Coat liberally with olive oil (drizzle over and stir things up, then spread evenly again.].
Bake for 20-30 minutes, until tender.
Serve and enjoy!
Chicken and Asparagus Vol-Au-Vents


Ingredients:
garlic cloves, chicken thigh fillets, mustard, cornflour, asparagus, chives

Directions:
Preheat oven to 180C (160C fan forced].
Line a baking tray with baking paper and place vol-au-vent cases on prepared tray and bake for 6 to 8 minutes or until crisp and then place vol-au-vents on serving plates.
Meanwhile heat oil in medium frying pan over moderate heat and add onion and garlic and cook and stir for 2 minutes or until softened and then add chicken, cook and stir for 3 to 4 minutes or until browned.
Whisk mustard, cream and cornflour in a small jug until smooth.
Add to pan, cook and stir for 2 to 3 minutes or until sauce boils and thickens.
Add asparagus to chicken mix.
Remove from heat and season and then spoon chicken mix into vol-au-vent cases and sprinkle with chives and serve with salad.
Pan Seared Tuna in Chardonnay Sauce


Ingredients:
tuna, parsley, butter, fresh figs, mange-touts peas, flour, milk, olive oil

Directions:
Steam mange tout and baby corn.
Cut figs into slice and lay aside.
Put butter in pan and melt. Add Chardonnay and boil until there is no alcohol boiling out any more. Add salt and pepper. Mix in a spoon of flour and half a cup of milk. Add it to the Chardonnay sauce. Cook sauce another 5-10 minutes.
Pan fry the tuna so it is just seared.
Plate the mange tour and baby corn. Place the tuna on top of the vegetables, and pour sauce over it all.
Decorate with fresh figs.
Tabbouleh - Middle Eastern Salad


Ingredients:
couscous, onion, cucumber, tomatoes, cilantro, fresh parsley, of fresh mint, sea salt, fresh ground black pepper

Directions:
Soak couscous in lemon juice until centre of grain is soft, should at least double in quantity. Should be enough lemon juice to just coat each grain.
Add onion and salt and pepper and allow to stand for few minutes, minimum.
Add rest of ingredients and mix well, best if served at room temp and left for a few hours.
Great next day but herbs will look a bit sad!
Great served with rich meats or any rich dish that needs the zap of the lemon to refresh the palate.
Sausage in Ginger Ale


Ingredients:
smoked sausage, ginger ale

Directions:
"Take your sausage and cut in half then put in a big pot on the stove and cook for an hour. Take out and cool and cut up in slices and put in a foil container or 9x13 pan and cover with enough ginger ale to cover. Put in the refrigerator to let the flavor come through. The next day cook at 350 for an hour and serve with toothpicks."
Maplenut Butter


Ingredients:
maple syrup, salt

Directions:
"Start with room temperature peanut butter and maple syrup, sprinkle on your pinch of salt and stir until well combined. Spread and enjoy!"
Boar's Head Bold® Ichiban Teriyaki™ Style Chicken Salad
Category: trusted-brands-recipes-and-tips
By Boar's Head

Mix fresh vegetables and fruit like celery and Mandarin oranges with the savory taste of Bold® Ichiban Teriyaki™ Style Chicken for an effortlessly delicious flavor journey.

Ingredients:
3 (1/4 inch thick) slices Boar’s Head Bold® Ichiban Teriyaki™ Style Oven Roasted Chicken, cubed
¼ cup celery, diced
¼ cup scallions, diced
½ cup Mandarin oranges, diced
4 tablespoons soy sauce
4 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon brown sugar

Directions:
Slice Teriyaki™ Chicken into small 1/4-inch cubes. Finely dice celery and scallions. Drain Mandarin oranges and slice into small pieces. Place the ingredients into a large mixing bowl and set aside. In a separate large mixing bowl, combine the Teriyaki Sauce ingredients. Mix the sauce and pour into the large bowl with the other ingredients. Mix the salad and serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 servings

Calories: 126.7
Fat: 1.4 g
Saturated fat: 0.4 g
Carbohydrates: 16.9 g
Sugars: 11.9 g
Dietary fiber: 1.2 g
Protein: 13 g
Cholesterol: 30 mg
Sodium: 2259 mg
Cinnamon Banana Chocolate Chip Cake


Ingredients:
sugar, eggs, flour, water, baking powder, baking soda, bananas, cinnamon

Directions:
Mix oil sugar and eggs together.
Add flour and the rest of the ingredients.
Fold in the chocolate chips just until combined.
Pour into greased 9 x 13 pan.
Bake at 350 for approximately one hour (check center of batter with toothpick; it should come out dry when ready].
Lentil and Feta Salad


Ingredients:
lentils, garlic cloves, bay leaf, celery ribs, red onion, parsley, rosemary, fresh lemon juice, olive oil, feta cheese

Directions:
Add lentils, garlic and bay leaf to boiling water and simmer for 20 minutes or until lentils are tender.  Drain and rinse under cold water.  Discard the garlic and bay leaf.
Combine the lentils, celery, onion, pepper, parsley and rosemary.
Whisk the lemon and olive oil together and drizzle over the lentil mixture.
Add the feta cheese and mix.  Season to taste with salt and pepper.