xiaoxl/recipe_data huggingface dataset:
String Beans in Azeri Tomato Sauce(Azerbaijan)


Ingredients:
string bean, butter, onions, tomato sauce, fresh basil, salt, ground black pepper, plain yogurt, sour cream, white vinegar

Directions:
Melt the butter in a sauté pan set over medium heat. Add the onions and lower the heat, stirring occasionally for 3-5 minutes. Add the green beans, stir and cover to cook for 20-30 minutes – stirring occasionally – or until the beans begin to soften to your desired consistency.
If you haven’t made the tomato sauce at an earlier time, it can be prepared as the beans cook.
When the beans are almost done but not quite, pour in a desired amount of tomato sauce and allow them to simmer on low for a few minutes. Remove from heat and serve.
Tomato Sauce:
In a small to medium saucepan, stir in the tomato sauce and half of the basil and all of the pepper. Cook 3-5 minutes or until warmed. Stir in yogurt, sour cream, and vinegar. Cover and cook another 5 minutes – stirring often. Stir in remaining basil and salt cook another 3-5 minutes and pour over the green beans, vegetables or meat.
Really Tasty Sauteed Fresh Asparagus


Ingredients:
fresh asparagus, butter, fresh lemon juice, chicken broth, white pepper, seasoning salt, Velveeta cheese, malt vinegar

Directions:
Trim the Asparagus: You can do this by grabbing each end and snapping it -- it will break off the tough part. You keep the flower end for cooking and refrigerate/store the larger ends as a great ingredient for vegetable stock on some other occasion. If the asparagus is young enough and pencil-sized, you probably won't need to trim it at all.
Clean the asparagus under cool, running water.
In a large no-stick skillet, over medium heat, lay in the asparagus, melt the butter, add in the lemon juice, pour in the chicken stock, and pepper lightly with the ground white pepper. The seasoned salt and Mrs. Dash can also be added at this time.
Bring to a boil, then reduce the heat to low, cover, and allow the asparagus to sautee for about 20-25 minutes until tender, moving it around with a fork once in awhile.
At the table, some folks like some melted cheese (Velveeta or other good melting cheese] over the asparagus while others enjoy some malt vinegar (or just a little good-quality balsamic vinegar] on it. I like it plain.
Serve hot.
Steak Pie
Category: main-dish
By JIMZGRL

This recipe was created by trying to copy a steak pie made at the 'Butt and Ben' Scottish Bakery in Pickering, Ontario. My husband says it's better!  You could also add 2 calf kidneys (well washed and de-veined and cut into bite sized pieces) to make Steak and Kidney Pie!

Ingredients:
1 tablespoon vegetable oil
1 pound cubed beef stew meat
1 large onion, chopped
1 (1 ounce) package dry mushroom gravy mix
1 cup water
1 teaspoon Worcestershire sauce
1 pinch salt and pepper to taste
1 sheet frozen puff pastry, thawed
1  egg
1 tablespoon water

Directions:
Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry. Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 764.9
Fat: 52.3 g
Saturated fat: 16.6 g
Carbohydrates: 35.6 g
Sugars: 2.5 g
Dietary fiber: 1.9 g
Protein: 36.5 g
Cholesterol: 146.5 mg
Sodium: 713.9 mg
General Tso's Chicken
Category: world-cuisine
By CRAIG

This is the classic that is so popular in Chinese restaurants. Banana sauce can be found in Asian stores. It is made in the Philippines. If you can't get it substitute ketchup.

Ingredients:
4 cups peanut oil for frying
2  eggs
1 teaspoon sesame oil
½ cup cornstarch
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 ½ tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons white sugar
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon banana ketchup
2 tablespoons peanut oil
6  dried whole red chilies
½ cup diced onion
1 tablespoon minced garlic
1 tablespoon orange zest
2 tablespoons minced green onions
1 tablespoon toasted sesame seeds

Directions:
Heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a paper towel-lined plate. Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion, garlic, and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 2474.9
Fat: 243.7 g
Saturated fat: 41.7 g
Carbohydrates: 52.6 g
Sugars: 11.1 g
Dietary fiber: 1.2 g
Protein: 28.7 g
Cholesterol: 161.4 mg
Sodium: 949.2 mg
Perfect Chicken Pesto Pizza


Ingredients:
onion, pesto sauce, plum tomatoes, mozzarella cheese

Directions:
Preheat oven to 450°F.
Cut chicken tenders into bite size pieces.
Spray a medium nonstick skillet with nonstick cooking spray and cook chicken over medium heat for 3 minutes.
Add onion and pesto; cook and stir 3 more minutes or until chicken is completely cooked through.
Arrange tomato slices and chicken mixture on pizza crust, leaving bare the 1 inch from the edge.
Sprinkle mozzarella cheese over the pizza.
Bake 8 minutes or until pizza is hot and cheese is melted and bubbly.
Ginger Blues


Ingredients:
kirsch, blue curacao, ginger ale, lemon juice

Directions:
"Shake together the Blue Curaçao, De Kirsch and lemon juice in a cocktail shaker. Pour into a highball glass half filled with cubed ice. Top up with ginger ale."
Fudgy Brownies


Ingredients:
brown sugar, butter, cocoa powder, vanilla, egg, flour, baking powder, chocolate chips

Directions:
Preheat oven to 350.  While the oven is preheating, put an 8x8 pan with the butter in the oven to melt the butter.
In a bowl mix the brown sugar, cocoa and melted butter.  Add the vanilla and egg. Mix well.
On top of this put the white flour and baking powder, I swirl them together and then mix into the wet mixture.  Add chips.
Bake for 15 minutes, no longer! The edges will be dry looking and the centre will look like it isn't completely done.
I add all sorts of different chips to this recipe, or chop up left over Easter treats, chocolate bars etc.  Anything goes!
Honey Steelhead Trout
Category: seafood
By IWishUWell

Yummy honey baked salmon. Sooo good!

Ingredients:
1 pound steelhead trout fillets
⅓ cup honey
2 tablespoons mesquite seasoning
1 teaspoon ground black pepper
1 teaspoon seasoned salt (such as LAWRY'S®)

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Place trout, skin-side down, onto the prepared baking sheet. Cover trout with honey and sprinkle mesquite seasoning, black pepper, and seasoned salt over honey. Press honey and seasonings into trout using a fork. Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

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

Calories: 228.2
Fat: 5.3 g
Saturated fat: 1.5 g
Carbohydrates: 25.4 g
Sugars: 23.2 g
Dietary fiber: 0.4 g
Protein: 20.6 g
Cholesterol: 61.1 mg
Sodium: 1656.7 mg
Cod Curry
Category: world-cuisine
By JENNIFERB3

This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month.

Ingredients:
2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon cardamom
½ teaspoon turmeric
½ teaspoon salt
2  fresh jalapeno peppers, seeded and diced
.24 cup chopped cilantro
1 tablespoon lemon juice
1 (28 ounce) can diced tomatoes with juice
1 pound cod fillets, cut into chunks

Directions:
Heat the oil in a skillet over medium heat. Place onion in the skillet. Reduce heat to low, and cook, stirring often, 15 minutes, or until soft and brown. Mix the garlic paste and ginger paste into the skillet. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric, and salt. Stir in the jalapeno, cilantro, lemon juice, and tomatoes with juice, scraping up any brown bits from the bottom of the skillet. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavors to blend. Return the sauce to a boil, and place cod in the skillet. Reduce heat to low, and cook 15 minutes, or until fish flakes easily with a fork.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 226.8
Fat: 8.4 g
Saturated fat: 1.1 g
Carbohydrates: 11.4 g
Sugars: 6.4 g
Dietary fiber: 3.2 g
Protein: 23.6 g
Cholesterol: 52.8 mg
Sodium: 757 mg
Southern Coleslaw
Category: salad
By Angie Evans

Best coleslaw ever!  Great for grilling just about anything!

Ingredients:
1 tablespoon red wine vinegar
1 teaspoon white sugar
⅓ cup mayonnaise
1 tablespoon coarse-grain brown mustard
1 head cabbage, cored and shredded
2  hard-cooked eggs, peeled and chopped
6 slices crisply cooked bacon, crumbled
salt and pepper to taste

Directions:
In a large bowl, stir together the vinegar, sugar, mayonnaise and mustard. Add the cabbage, eggs and bacon, and toss lightly to coat with the dressing. Season with salt and pepper. Refrigerate for 1 hour before serving to blend flavors.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 322.1
Fat: 23.7 g
Saturated fat: 6 g
Carbohydrates: 13.4 g
Sugars: 7.3 g
Dietary fiber: 4.9 g
Protein: 15.4 g
Cholesterol: 106.6 mg
Sodium: 813.9 mg
Keto Chicken Fritters
Category: meat-and-poultry
By France C

These healthy and flavorful chicken fritters are slightly crispy on the outside and juicy on the inside. The whole family will love this simple weeknight meal. They are great on their own, served atop a salad, or inside lettuce wraps topped with garlic aioli. Play around with the seasonings and cheese to suit your tastes!

Ingredients:
1 pound skinless, boneless chicken thighs, cut into halves
½ teaspoon salt
½ teaspoon paprika
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
½ cup shredded mozzarella cheese
2 tablespoons mayonnaise
1  egg, lightly beaten
2  green onions, minced
2 tablespoons plain unsweetened protein powder (such as Isopure®)
2 tablespoons olive oil, divided

Directions:
Combine chicken pieces, salt, paprika, pepper, and garlic powder in the bowl of a food processor; pulse until meat is coarsely chopped into 1/4- to 1/2-inch pieces. Do not over process. Transfer chicken mixture to a bowl. Add mozzarella cheese, mayonnaise, egg, and green onions; mix to combine. Sprinkle protein powder on top and mix together until evenly combined. Set aside for flavors to blend, 20 to 30 minutes; the mixture will be wet. Preheat 1 tablespoon olive oil in a skillet over medium-high heat.  Use a 1/4-cup measuring cup to scoop 4 slightly heaping portions into the skillet. Press down on each fritter slightly to form a small patty.  Cook until no longer pink in the center and fritters are golden brown, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove fritters and drain on a paper towel-lined plate; keep warm. Repeat with remaining 1 tablespoon olive oil and chicken mixture. Serve immediately.

Prep time: 15 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 8 fritters

Calories: 182.8
Fat: 13.8 g
Saturated fat: 3.4 g
Carbohydrates: 0.8 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 13.5 g
Cholesterol: 64.4 mg
Sodium: 265.8 mg
George's Simple Garlic Chicken


Ingredients:
chicken thigh fillets, butter, garlic cloves, mushroom

Directions:
Melt butter in a small pan. Add garlic and cook for 1 minute.
Add chicken, and cook at a medium heat until chicken is cooked through.
Add mushroom, stir, and place a lid on the pan.  Cook for 5 minutes, at which time the mushrooms should be tender.
Serve over steamed rice.
Mango-Mint Lassi With Indian Sweet Spices


Ingredients:
mango, brown sugar, of fresh mint, star anise, cardamom, lime juice, plain yogurt, of fresh mint

Directions:
Blend the mango, brown sugar, chopped mint, star anise, cardamom, lime juice, and yogurt in a blender on high speed until smooth.
Pour into glasses and garnish with fresh mint sprigs to serve.
Easy Vanilla Cake
Category: desserts
By Sapphire Bang

This vanilla cake is like, the best cake I have ever made. It's not too bland, and it's not too sweet. This is great for all occasions and easy to do in your spare time.

Ingredients:
cooking spray
2 ⅔ cups all-purpose flour, or more as needed
1 cup white sugar
1 tablespoon baking powder
1 tablespoon vanilla extract
2 pinches salt
3  eggs
¾ cup milk
¾ cup vegetable oil

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper. Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 1 9-inch cake

Calories: 378.6
Fat: 18.6 g
Saturated fat: 3.3 g
Carbohydrates: 47 g
Sugars: 21.2 g
Dietary fiber: 0.9 g
Protein: 5.9 g
Cholesterol: 57.3 mg
Sodium: 206.6 mg
Chunky Apple Cake with Cream Cheese Frosting


Ingredients:
butter, sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, ground cinnamon, granny smith apples, pecans, cream cheese, butter, vanilla extract, confectioners' sugar, pecans

Directions:
Cake: Stir together first 4 ingredients in a large bowl until blended.
Combine flour and next 3 ingredients.
Add to butter mixture, stirring until blended.
Stir in apple slices and 1 cup pecans.
Spread into a greased 13 x 9-inch pan.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
Cool completely in pan on a wire rack.
Spread with Cream Cheese Frosting; sprinkle with pecans, if desired.
Cream Cheese Frosting; Beat cream cheese and butter at medium speed with an electric mixer until smooth.
Gradually add confectioner's sugar, beating at low speed until light and fluffy.
Stir in vanilla extract.
Almond Pudding


Ingredients:
milk, long grain rice, ground cardamom, sugar, pistachio nut, rose water, ground nutmeg, strawberries

Directions:
In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom.  Bring to boiling.  Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved.  Cool for 30 minutes; stir pudding.  Stir in the rose water, if desired.
Spoon the mixture into 4 to 6 sherbet or dessert dishes.  Chill in the refrigerator.  To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.
Tequila REVOLUCION's Original Sin Cocktail


Ingredients:
"Cointreau liqueur"

Directions:
Preparation:
Shake vigorously in a cocktail shaker with crushed ice. Strain into a classic coupe glass.
Garnish: Lime twist around the glass for an essence of lime.
Crock Pot Tangy Pork and Sweet Potatoes


Ingredients:
boneless pork, sweet potatoes, onion, hickory flavored barbecue sauce, mustard powder, garlic cloves

Directions:
Place pork cubes in the bottom of a crock pot and top with potatoes and onion.
Put 1 cup barbecue sauce, mustard and garlic in a small bowl and whisk to combine.
Pour sauce evenly over pork and vegetables, cover and cook on low 6 1/2 to 7 hours.
When the pork and potatoes are tender, add the remaining cup of sauce, stir and serve.
Dandelion Flower Cookies


Ingredients:
honey, eggs, vanilla extract, unbleached flour, oatmeal

Directions:
Preheat the oven to 375 degrees F.
Mix the oil and honey and then beat in the 2 eggs and vanilla.
Remove the yellow flower parts from the green parts (compost the green parts].
Stir in the flour, oatmeal, and dandelion flowers.
Drop the batter by tablespoonfuls onto an oiled cookie sheet.
Bake for 10-15 minutes.
Crispy Fried Catfish Nuggets


Ingredients:
cornmeal, cornmeal, kosher salt, ground black pepper, garlic powder, onion powder, dried basil, eggs, buttermilk

Directions:
Rinse, pick out bones and undesirable bits, lightly dry catfish.
Mix the corn meal and seasonings in a pie plate.
Scramble the eggs and buttermilk in a bowl.
Heat a skillet filled about 1/2 an inch with corn oil over a medium flame.  Throw a drop of water in it, when it sizzles you're ready to cook.
While the oil is heating, dredge the fish in the corn meal mix.
Then dip in egg mix.
Then heavily coat it in then corn meal mix pressing the corn meal into the egg.  Be sure to cover all the wet spots before lightly knocking off any loose corn meal.
Last, set the piece aside to await frying.
For an extra thick crust, dip in egg and corn meal again.  You will need to increase the amount of egg, buttermilk and corn meal by 50%.
Once the oil is hot, place as many pieces of coated fish into the skillet without over crowding it using the pieces that have been sitting the longest.
After about 3 minutes, turn the pieces half way around keeping them on the same side and cook until the sides start to brown.  You want a medium to dark brown color on the underside before flipping.
Repeat the same after flipping but watch closely as it won't take as long to brown.
Remove pieces from the skillet, let the oil drain off and place on a rack to cool while the next round gets fried.  You can put them in a 200 degree oven to keep hot while the rest cook.
Coat both sides of the onion rolls with Durkee Sauce (Mayo if you don't have it], place pieces of fish on the bottom half, cover top of fish with relish and onion, add top half of the roll and resist the urge to eat it all yourself.
The crust is a bit dry so you want to eat it with some kind of dipping sauce.
For left overs, just reheat in a 250 degree oven or eat it cold like fried chicken.
Chicken Chili


Ingredients:
olive oil, onion, garlic, fresh ginger, mushrooms, flour, boneless skinless chicken breasts, white beans, chicken broth, dried oregano leaves, ground cumin, ground coriander, ground cinnamon, bay leaf, tomatoes, green onions, green olives, black olives, cilantro, parsley

Directions:
Heat oil in large pan over medium heat.
Sauté chopped onions, garlic, ginger root, and jalapeno chili 5 minutes.
Add mushrooms, cook, covered, until mushrooms are wilted, about 5 minutes.
Stir in flour; cook 1 minute longer.
Add chicken, beans, chicken broth, oregano, cumin, coriander, cinnamon and bay leaf.
Heat to boiling.
Reduce heat and simmer, covered, until vegetables are tender and chicken is cooked, 20 to 30 minutes.
Discard bay leaf, season to taste with salt and pepper.
Spoon chili into bowls; sprinkle each serving with tomato, green onion, olives and cilantro/parsley.
Perfect Zucchini Bread


Ingredients:
zucchini, sugar, eggs, vanilla extract, all-purpose flour, baking soda, baking powder, ground cinnamon, ground cloves, salt, walnuts, raisins

Directions:
Preheat oven to 350 degrees. Grease only the bottoms of two 8 by 4 inch loaf pans.
In a large mixing bowl stir together zucchini, sugar, oil, eggs, and vanilla. Stir in flour, baking soda, baking powder, cinnamon, cloves, and salt. Mix in walnuts and raisins.
Divide batter evenly between prepared pans. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool bread in pans for 10 minutes. Loosen the sides of the loaves, remove from pans and place top side up onto cooling racks. Cool competley.
Spicy French Dip


Ingredients:
boneless sirloin tip roast, water

Directions:
Place beef in a 5-qt. slow cooker.
In a small bowl, combine the water, jalapenos and dressing mix; pour over beef.
Cover and cook on low for 8-10 hours or until meat is tender.
Remove beef and shred using two forks. Skim fat from cooking juices.
Serve beef on buns with juice.
Rustic Apple Tart With Rich Cream Cheese Crust


Ingredients:
tart apples, fresh lemon juice, sugar, sugar, ground cinnamon, cream cheese, unsalted butter, unbleached all-purpose flour, unbleached all-purpose flour, sugar, salt, vanilla ice cream, heavy cream, confectioners' sugar, pure vanilla extract

Directions:
Preheat the oven to 400 degrees.
TO MAKE THE FILLING: Peel the apples and cut them in half.
Remove the cores with a paring knife.
Cutting from blossom end to stem end, slice each half into 1/4 inch thick slices.
Combine the apple slices with the lemon juice, 1/4 cup of the sugar, and the cinnamon in a large mixing bowl.
Stir to combine.
Let the apples stand until the sugar is dissolved, about 15 minutes, stirring once or twice.
Place a shaped large dough round on a baking sheet.
Arrange the apples slices in 2 concentric circles on the large dough round or in one circle on the small rounds, overlapping the apple slices slightly.
Brush the rim of the crust with the egg yolk.
Sprinkle the apples with the remaining 2 tablespoons sugar.
Bake until golden, 30 to 35 minutes.
Serve warm or at room temperature with Vanilla Whipped Cream or ice cream on the side.
Rustic Apple Tart is best served on the day it is made.
TO MAKE THE CHEESE TART DOUGH: Line a baking sheet with parchment paper.
Place the cream cheese, butter, 1 cup flour, salt, and sugar in a food processor.
Process until the dough just comes together.
It will be sticky.
Sprinkle the parchment paper with flour.
Turn the dough out onto the sheet and, with floured hands, press the dough into a rough 10-inch circle or four 5-inch circles.
Roll about 1/2 inch of the edge of the circle inward to create a lip to catch the juices.
Refrigerate the crust for 1 hour or wrap the baking sheet in plastic and refrigerate it for up to 24 hours until you are ready to use it.
Shaped Rich Cream Cheese Tart Dough, wrapped in plastic, may be frozen for up to 2 months and used directly from the freezer.
TO MAKE VANILLA WIHPPED CREAM: Combine the cream, sugar, and vanilla in a large mixing bowl.
With an electric mixer fitted with a whisk attachment, whip on high speed until the cream just holds stiff peaks.
Do not over whip.
Use immediately, or refrigerate it, wrapped in plastic wrap, for up to 6 hours.
Whisk it again for a couple of seconds before using.
NOTE: If you are having eight or fewer people for Thanksgiving, double this recipe and make eight individual tarts.
The dough can be made and shaped weeks ahead of time, and the rest of the prep is minimal, leaving lots of time to prepare the rest of the meal.