xiaoxl/recipe_data huggingface dataset:
Sausage-Stuffed Piquillo Peppers
Category: appetizers-and-snacks
By Chef John

There's nothing quite like the piquillo pepper. They're sweet, fruity, slightly smoky, and just bitter enough. For me, they're the San Marzano tomatoes of peppers. And while I enjoy them in literally anything, these delicate, triangular beauties are just made for stuffing.

Ingredients:
8 teaspoons olive oil, or as needed, divided
4 ounces chorizo sausage, casings removed and meat crumbled
½ cup diced green onion
salt and ground black pepper to taste
½ cup cooked long-grain white rice
2 ounces goat cheese
1  large egg
3 tablespoons chopped fresh parsley, divided
2 cloves garlic, crushed
1 teaspoon ground cumin
1  blood orange, zested and juiced
1 pinch cayenne pepper, or more to taste
12  piquillo peppers
2 tablespoons chopped almonds

Directions:
Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes. Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt. Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 stuffed peppers

Calories: 128.3
Fat: 9.4 g
Saturated fat: 3 g
Carbohydrates: 6.8 g
Sugars: 0.3 g
Dietary fiber: 1.3 g
Protein: 5 g
Cholesterol: 27.5 mg
Sodium: 928.1 mg
Aloha Cheesecake


Ingredients:
margarine, cream cheese, sugar, milk, eggs, pineapple, kiwi

Directions:
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350° F, 10 minutes.
Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Stir in nuts; pour over crust.
Bake at 350° F, 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Before serving, top with fruit.
Grilled Chicken With Tomato-Raspberry Salsa


Ingredients:
grape tomatoes, red onion, fresh parsley, boneless skinless chicken breasts, extra virgin olive oil

Directions:
Preheat barbecue to medium-high heat.
In bowl, stir together tomatoes, red onion, parsley and vinaigrette.
Brush chicken breasts with oil. Sprinkle each side with sea salt and pepper. Place on grill. Close lid. Cook for 6 to 8 minutes per side or until cooked through. Remove from grill. Let rest 5 minutes.
Thinly slice chicken crosswise. Divide among four plates. Top with salsa.
Keto Tuna Salad
Category: salad
By Jacob Collins

Enjoy on a sandwich or on its own for a low-carb quick meal!

Ingredients:
2 (6 ounce) cans water-packed tuna, drained
2 (6 ounce) cans olive oil-packed tuna, drained
¾ cup reduced-fat olive oil mayonnaise
2 stalks celery, chopped
½  lime, juiced
¼  red onion, chopped
2 tablespoons mustard
salt and ground black pepper to taste

Directions:
Combine water-packed tuna, oil-packed tuna, mayonnaise, celery, lime juice, red onion, mustard, salt, and pepper in a bowl. Mix well.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 423.2
Fat: 22.8 g
Saturated fat: 3.9 g
Carbohydrates: 6.2 g
Sugars: 2.8 g
Dietary fiber: 0.9 g
Protein: 46.9 g
Cholesterol: 56.1 mg
Sodium: 1026.8 mg
Super Moist Meatloaf
Category: main-dish
By Jessica Nichols Moseman

This is a family recipe that is a big favorite at our house. By using fresh bread instead of dried bread crumbs, you get a meatloaf that is moist and delicious.

Ingredients:
2 pounds ground beef
½  onion, chopped
2  eggs, beaten
¾ cup small chunks of bread
½ cup milk
½ cup chopped green bell pepper
1 ½ teaspoons salt
¼ teaspoon sage
¼ teaspoon ground black pepper
½ cup ketchup, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Thoroughly mix ground beef, onion, eggs, bread, milk, green bell pepper, salt, sage, and black pepper together in a bowl. Press into a loaf pan. Spread ketchup over the top of the loaf. Bake in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 meatloaf

Calories: 261.7
Fat: 15.4 g
Saturated fat: 6 g
Carbohydrates: 8.1 g
Sugars: 5.2 g
Dietary fiber: 0.5 g
Protein: 21.9 g
Cholesterol: 118.7 mg
Sodium: 715.4 mg
Jessica's Red Beans and Rice
Category: main-dish
By kingdombeyond

My company had a Mardi Gras party and I wanted to make a flavorful red beans and rice recipe that everyone would love!

Ingredients:
1 pound smoked sausage, sliced
1  onion, chopped, divided
1  green bell pepper, chopped, divided
1  jalapeno pepper, finely diced, divided
2 cups water
2 cubes  chicken bouillon
1 tablespoon salt-free garlic and herb seasoning (such as Mrs. Dash®)
1 tablespoon Cajun seasoning blend
1 teaspoon red pepper flakes
1  bay leaf
3 (16 ounce) cans kidney beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
salt to taste
3 cups cooked white rice

Directions:
Combine sausage, half the onion, half the green bell pepper, half the jalapeno pepper, water, chicken bouillon, garlic and herb seasoning, Cajun seasoning blend, red pepper flakes, and bay leaf in a large stockpot; Bring to boil and cook, stirring occasionally, until liquid is reduced by half, 15 to 20 minutes. Mix kidney beans, tomatoes, remaining onion, remaining green bell pepper, and remaining jalapeno pepper into the sausage mixture; season with salt. Bring to a boil, reduce heat, and simmer until kidney bean mixture is thickened, 15 to 20 minutes. Remove and discard bay leaf. Spoon 1/2 cup cooked rice into 6 serving bowls; top with kidney bean mixture.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 559.9
Fat: 21.8 g
Saturated fat: 8.8 g
Carbohydrates: 65.3 g
Sugars: 3 g
Dietary fiber: 15.7 g
Protein: 26.2 g
Cholesterol: 50.9 mg
Sodium: 2086.5 mg
Caribbean Coconut Quick Bread


Ingredients:
flour, unsweetened coconut, sugar, baking powder, baking soda, salt, banana, egg

Directions:
Preheat oven to 350°F.
Mix flour, coconut, sugar (if you're using], baking powder, baking soda and salt.
Mash in the pineapple juice, banana and egg.
Pour into a floured pan (8" square works well] and bake for 45-50 minutes.
Let cool and wrap tightly to store in the fridge.  Or don't, and eat it straight from the pan, like I end up doing!
Whipped Lingonberry Porridge (Vispipuuro)


Ingredients:
water, sugar, salt, semolina, semolina

Directions:
Bring the water to a boil in a saucepan.
Mash the lingonberries and add them to the saucepan together with the sugar and salt.
Boil for approximately 10 minutes.
Strain the liquid and pour it back into the saucepan.
Add the semolina, stir well and cook at a low heat for 15 more minutes.
Set aside to cool. When the porridge has cooled, pour it into a mixing bowl and whip it with a hand mixer, until light.
Serve with sugar and milk.
Blanca's Cherry Cheese Tarts
Category: desserts
By BLANCA CASTELLO

These miniature cheesecakes with  graham cracker crusts and rich cherry topping are absolutely the best!!!! You just can't have one. It's a hit at every gathering!

Ingredients:
2 (8 ounce) packages cream cheese
½ cup white sugar
2  eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 ⅛ cups graham cracker crumbs
2 tablespoons white sugar
1 pinch ground cinnamon
¼ cup butter
1 (21 ounce) can cherry pie filling

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins. To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly. To Make Crust: Combine crumbs, 2 tablespoons sugar and cinnamon. Cut in butter until crust forms small crumbs. Put one spoonful of crust into each cup cake liner and pat it down. Spoon a layer of filling on top of crusts. Bake in preheated oven for 30 minutes. When tarts are fresh from oven, spoon cherry pie filling over top of each. Let tarts chill in refrigerator for 30 minutes to an hour.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 26 tarts

Calories: 143.1
Fat: 8.6 g
Saturated fat: 5.1 g
Carbohydrates: 14.6 g
Sugars: 6.1 g
Dietary fiber: 0.3 g
Protein: 2.1 g
Cholesterol: 34.3 mg
Sodium: 95.3 mg
Crepes With Strawberries and Chocolate Sauce


Ingredients:
strawberries, egg, water, milk, plain flour

Directions:
Make chocolate sauce by combining chocolate and cream in a medium microwave-safe container and microwaving for 1 1/2 minutes Stir then heat for another minute and stir, repeating until smooth.
For crepe batter, beat eggs, liquid and oil until combined. Beat in flour until smooth.
To cook crepes, heat a crepe pan (or any small, shallow, circular pan] until hot and spray with oil. Add a small amount of batter and swirl so that it evenly covers the entire pan. Cook until golden on one side, then use a spatula to carefully flip over and cook until the other side is also golden.
Remove from the pan and set aside. Continue process until you have 10 crepes.
To assemble crepes, place strawberry slices to cover one half of a crepe, drizzle with sauce and then fold in half, and then in half again. Repeat with remaining crepes reserving some sauce.
To serve, drizzle folded crepes with reserved sauce.
Chocolate Layer Cake With Chocolate Cream Cheese Frosting


Ingredients:
unsalted butter, light brown sugar, eggs, pure vanilla extract, baking soda, salt, cake flour, sour cream, unsalted butter, cream cheese, coffee, pure vanilla extract, confectioners' sugar

Directions:
Preheat the oven to 350 degrees.
Butter and flour 3 (9-inch] cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in .
In a mixer fitted with a whisk attachment (or using a hand mixer], cream the butter until smooth.
Add the sugar and eggs and mix until fluffy, about 3 minutes.
Add the vanilla, cocoa, baking soda and salt and mix.
Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream.
Drizzle in the hot coffee and mix until smooth. The batter will be thin.
Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay], about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven.
Let cool in the pan 10 minutes.
Turn out onto wire racks and let cool completely before frosting.
Frosting:
In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth.
Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix.
Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy.
To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together.
Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top.
Cover and refrigerate until ready to serve.
Crunchy Baked Pork Chops


Ingredients:
boneless pork loin chops, garlic cloves, fresh parsley, fresh tarragon, salt, fresh ground black pepper, Dijon mustard, egg, all-purpose flour

Directions:
Preheat oven to 350 degrees.
In shallow dish, mix breadcrumbs, garlic, parsley, tarragon, salt and pepper.
In another dish, beat egg with mustard.
Place flour in third dish.
Dredge each pork chop in flour, dip in egg mixture and then breadcrumb mixture, covering completely and patting so crumbs adhere.
Place chops on baking sheet.
Place in oven and bake until chops are cooked through (170 degrees], about 30 minutes, depending on thickness of chops, turning once.
Serve with mushroom or country gravy, mashed potatoes and either apple sauce or baked apples.
Instant Pot® Peel-and-Eat Shrimp
Category: seafood
By Soup Loving Nicole

Peel-and-eat shrimp is easy to do on the stovetop but even easier in your Instant Pot®. Not only do you not have to wait for the pot of water to boil, you also don't need a lot of liquid, which means way less seasoning is needed to flavor. Serve with crusty bread if desired.

Ingredients:
1 cup beer
1 pound large raw shell-on shrimp, frozen
2 tablespoons unsalted butter
1 tablespoon seafood seasoning (such as Old Bay®)
¼ cup chopped fresh parsley
¼ cup cocktail sauce, or to taste

Directions:
Pour beer into a multi-functional pressure cooker (such as Instant Pot®). Stir in shrimp, butter, and seafood seasoning. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 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 parsley. Transfer shrimp to serving plates and serve with cocktail sauce for dipping.

Prep time: 5 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 186.2
Fat: 7 g
Saturated fat: 3.9 g
Carbohydrates: 6.4 g
Sugars: 2.5 g
Dietary fiber: 0.8 g
Protein: 19.4 g
Cholesterol: 187.8 mg
Sodium: 824.7 mg
Fresh Peach Torte


Ingredients:
flour, salt, butter, margarine, sour cream, sour cream, white sugar, flour

Directions:
Combine flour and salt., Cut in butter., Stir in sour cream., Press into bottom of a springform pan., Bake 20 minutes at 375 degrees F., Arrange peaches over base when it is ready., Pour mixed topping ingredients over peaches and return to oven., Bake 60 minutes at 375 degrees F.
My Very Own Old-Fashioned Peanut Butter Cookies


Ingredients:
peanut butter, margarine, butter, sugar, brown sugar, egg, flour, vanilla extract, baking soda

Directions:
Preheat oven to 350-degrees-Fahrenheit.
Cream peanut butter and margarine.  Add sugar and brown sugar.  Add the rest of the ingredients.
Drop teaspoonfuls on cookie sheet.  Flatten with floured fork.
Bake 8 - 10 minutes until done.
Sweet and Sour Baked Chicken


Ingredients:
butter, onion, green bell pepper, fresh garlic, carrot, ketchup, white vinegar, light brown sugar, soy sauce, ginger powder, pineapple tidbits, chicken pieces

Directions:
Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish (or a larger baking dish or roaster if using more chicken and doubling sauce].
In a medium saucepan, saute the onions, green pepper and carrots for about 3 minutes; add in the fresh garlic (if using], and saute for another 3 minutes.
Stir in the ketchup, pineapple juice, vinegar, brown sugar, soy sauce, salt, pepper and the ginger powder; stir with a spoon until all the ingredients are well mixed; bring to a light to a boil (at this point adjust all of the ingredients, adding in more to suit taste, and bring to a boil again for a couple of minutes].
If you prefer a thicker sauce, mix cornstarch with cold water to make a thin paste, add to sauce and boil another minute.
Add in the pineapple chunks/tidbits: set the sauce aside.
In a large frypan, sprinkle the chicken with black pepper, and brown on both sides in oil until lightly browned (do not burn the skin!].
Set the browned chicken pieces into the baking dish/roaster.
Pour the sauce over the chicken; mix lightly to make sure the chicken is evenly coated with sauce.
Bake uncovered for about 40 minutes, or until the chicken is tender and cooked.
Serve with or over rice -- delicious!
Best Waffles


Ingredients:
flour, baking powder, salt, eggs, milk, canola oil

Directions:
Mix flour, baking powder & salt in large bowl.
In another bowl mix egg yolks; add milk and oil.
Add wet mixture to dry mixture and stir until just mixed.
In separate bowl beat egg whites until stiff.
Fold egg whites into waffle mixture.
When mixing wet to dry, mixture should be a bit lumpy.
When folding in egg whites leave a few "fluffs" not mixed in completely.
Philippine Stir-Fried Rice Noodles: Pansit Grisado(Vegetarian)


Ingredients:
garlic cloves, Spanish onions, firm tofu, cornstarch, soy sauce, vegetable broth, fish sauce, carrots, celery, green cabbage, scallions, lemons

Directions:
Press tofu by cutting in half and placing paper towels on top, then placing a heavy cast iron skillet(or other heavy object] on top and pressing for 15-20 minutes, to squeeze out moisture. Cut tofu into 1 1/2" strips and roll in cornstarch to coat.
In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
Add tofu and sear until tofu is browned.
To make a chiffonade, stack the cabbage leaves one on top of the other and roll tightly. Cut in thin slices.
Add soy sauce, vegetable  broth, fish sauce, carrots, celery, cabbage, and vegetarian sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with tofu and vegetables.
Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.
Apricot-Mustard Grilled Pork Tenderloin


Ingredients:
mustard, salt, pepper

Directions:
"Season tenderloin with salt and pepper.  Stir together the preserves and mustard in a small bowl.  Place pork over a medium-hot fire and grill for about 15 minutes or until internal temperature reaches 160°F, brushing with mustard mixture in the last few minutes."
Chicken and Spinach Tortellini Bake


Ingredients:
boneless skinless chicken breasts, fresh spinach

Directions:
Preheat oven to 350 degrees.
Oil casserole dish with olive oil, then dice up the chicken breast and season with salt, pepper and garlic powder.
Bake the diced up chicken 20-30 minutes until no longer pink.
While the chicken is baking, boil the tortellini until al dente, normally 5-6 minutes, then drain and set aside.
Take the diced chicken and place on a plate leave the drippings.
Spread 2/3 Celsius of the sauce into the bottom of the dish, then stir to mix drippings and sauce together.
Lay half of the tortellini over the sauce, top with half the chicken, spinach, cheese, and sauce.
Repeat layers and finish with sprinkling remaining cheese on top.
Bake, uncovered for 45 minutes until hot and bubbly.
Tabbouleh


Ingredients:
bulgur, fresh parsley, tomatoes, fresh mint leaves, onion, lemon juice, salt, extra virgin olive oil, lettuce leaves, cabbage leaf

Directions:
When I make this, I find that I can reduce the salt, lemon juice, and oil quite a bit, but I've posted the original ingredients list above for you to modify as desired.
Wash chopped mint and parsley and then drain well.
Wash the bulgur several times and drain.
Soak the washed bulgur in the chopped tomatoes for about 20 minutes.
Rub the chopped onion with salt.
Mix all the ingredients in a bowl. Add olive oil and lemon juice and toss the mixture well.
Serve with crisp lettuce leaves or fresh cabbage leaves, for scooping up the salad.
Emeril Lagasse's Shrimp & Pasta


Ingredients:
linguine, large shrimp, butter, garlic, dry white wine, fresh lemon juice, salt, fresh ground black pepper, crushed red pepper flakes, green onion top, fresh parsley

Directions:
Bring a large pot of salted water to a boil and cook the linguine per box instructions.
While the pasta is cooking, toss the shrimp with the Creole seasoning in a medium bowl. Place 4 tablespoons of the butter in a large skillet set over high heat. Add the shrimp, spreading them evenly in one layer. Cook for 2 minutes, and then turn them to the other side. Add the garlic and cook for 30 seconds. Add the wine, lemon juice, and 2 tablespoons of the remaining butter, and cook for 11 /2 minutes. Season the shrimp with salt and the black pepper.
Drain the pasta, reserving 1 /2 cup of the cooking water. Add the pasta, reserved cooking water, crushed red pepper, and green onion tops to the sauce in the skillet. Toss until everything for about 1 minute.
Remove the skillet from the heat, add the remaining 2 tablespoons butter and the parsley, and toss to combine.
Serve hot.
Alligator Fingers


Ingredients:
alligator meat, vinegar, all-purpose flour, cornmeal, garlic powder, cayenne pepper, black pepper, mayonnaise, brown mustard, red wine vinegar

Directions:
Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes.
Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame to about 365 degrees F.
Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat.
When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 2-3 minutes. Remove to paper towels, and serve hot.
To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red wine vinegar.
Cinnamon Chicken With Couscous and Dried Fruit


Ingredients:
chicken legs, ground cinnamon, ground ginger, olive oil, onion, low sodium chicken broth, couscous, of fresh mint

Directions:
Preheat oven to 375°F
Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger.
Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes.
Turn chicken and transfer skillet to oven.
Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes.
Transfer chicken to plate; tent with foil.
Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil.
Remove skillet from heat, stir in couscous and 1 teaspoon mint.
Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
Mound couscous on platter; place chicken atop couscous.
Sprinkle with 1 teaspoon mint and serve.
Easy No-Bake Creamy Chocolate Mint Bars


Ingredients:
butter, milk, vanilla extract, powdered sugar

Directions:
GREASE 9-inch-square baking pan.
MICROWAVE 1/3 cup morsels and 1/3 cup butter in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%] power for 30 seconds; STIR.  If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir crushed cookies into melted morsel mixture. Press onto bottom of prepared pan.  Refrigerate for 10 minutes or until firm.
MEANWHILE, BEAT 1/3 cup butter, milk, 1/2 teaspoon peppermint extract and vanilla extract in medium mixer bowl until smooth. Gradually beat in powdered sugar until smooth and creamy. Add food coloring, 1drop at a time, until desired color is reached. Spread powdered sugar mixture evenly over cookie crumb layer.
MICROWAVE remaining 1 2/3 cups morsels, 1/3 cup butter and 3/4 teaspoon peppermint extract in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%] power for 30 seconds; STIR.  If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.  Let stand for 10 minutes.  Spread chocolate layer evenly over powdered sugar mixture. Refrigerate for at least 2 hours.  For easier cutting, allow bars to sit at room temperature for 10 minutes.
Snapper Fillets


Ingredients:
red snapper fillets, sherry wine, salt, white pepper, basil, parmesan cheese

Directions:
Place fish fillets in bottom of greased baking dish in one layer., Mix soup with sherry, salt, pepper, and basil., Spread this over fish fillets., Sprinkle Parmesan cheese over top., Bake at 350 F for 20-30 minutes until fish flakes., Garnish with lemon wedges and parsley.