xiaoxl/recipe_data huggingface dataset:
MANGO CHIPOTLE WING SAUCE


Ingredients:
brown sugar, chipotle chile in adobo, butter, lime juice, garlic cloves, chili pepper

Directions:
In a medium saucepan on medium heat, add mango nectar, brown sugar, puréed chipotle in adobo, cold butter, lime juice, garlic and chipotle chili pepper. Whisk the ingredients and bring it to a simmer. As soon as it starts to bubbles, reduce heat to low and whisk often.
When the sauce thickens, about 35 to 45 minutes, remove from the heat and pour it over wings. Makes one cup.
Jalapeno Pickled Beans


Ingredients:
fresh green beans, pickling vinegar, water, pickling salt, fresh dill, garlic cloves

Directions:
Brine Solution - Bring water, vinegar and salt to a boil.
Adjust the amount of remaining ingredients according to amount of beans you have on hand.
Place 1 to 2 cloves of garlic, 1 jalapeño pepper cut in half(leave a few seeds in] and 2 to 3 sprigs of dill in to large pint jars.
Pack jars tightly with fresh green beans, leaving 1/2 inch of space at top.
Pour brine solution in to jars leaving 1/4 inch of space at the top.  Remove air bubbles by stirring with a butter knife.
Wipe rim clean with a cloth and seal.  Tighten rings finger tight.
Ive never processed my jars and have never had any problems with them sealing.  Feel free to process if you like.
Store beans in a cool place for a minimum of two weeks before eating.
Parmesan Pita Chips


Ingredients:
olive oil flavored cooking spray, parmesan cheese

Directions:
Preheat oven to 400ºF., Spray each pita with olive oil spray., Combine MrsDash Italian Medley and Parmesan cheese in a small bowl., Sprinkle evenly over pita rounds and cut each into 6 triangles., Arrange on baking sheet and bake for 5-6 minutes., Let cool and serve with dip, spread or alone.
Salmon Patties II
Category: appetizers-and-snacks
By Del Lockamy

This is my Dad's recipe that he taught me years ago. Dad is in his 70's now but still cooks just as well as he ever did. Simple but great!

Ingredients:
1 (14.75 ounce) can canned salmon
1  egg
½ cup self-rising flour
1 quart vegetable oil for frying

Directions:
In a medium bowl, combine salmon, egg, and flour; mix well. Form into patties. Heat approximately 1/4 inch oil in a fry pan over medium-high heat. Fry patties in batches until browned, turning once. Drain on paper towels, and serve.

Yields: 4 to 5 servings

Calories: 351.3
Fat: 24.8 g
Saturated fat: 3.9 g
Carbohydrates: 9.4 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 21.8 g
Cholesterol: 73.5 mg
Sodium: 470.1 mg
Easy yet    Decadent Red Velvet Cupcakes


Ingredients:
chocolate instant pudding, cream cheese, powdered sugar, unsalted butter, vanilla extract

Directions:
Prepare cake mix as directed on box, adding in the box of chocolate pudding mix and 1 tsp of the vanilla extract.
Beat well; batter WILL be thick.
Fill a touch over half full muffin tins that have been well greased or lined with muffin/cupcake liners; don't fill too high as they rise considerably.
Cool on rack when done.
This will make approximately 24 cupcakes.
As cupcakes bake, make frosting.
Using a mixer, beat cream cheese, remaining tsp of vanilla and butter in large bowl until well blended; gradually beat in powdered sugar.
Careful beating in the sugar or you (and your kitchen] will end up looking like an audition for a movie of Casper the Friendly Ghost hehe.
Beat in whipped topping and continue beating until frosting is thick and creamy looking, giving it enough time for the powdered sugar to break down and dissolve or you will have grainy frosting.
If TOO thick, add cream or milk a LITTLE at a time until of piping consistency. You can always add a touch more cream; you can't take it out so be careful.
Pipe or spread frosting on top of cupcakes when cool --  then pig out. :-].
Tuna Mornay With Orange and Leek


Ingredients:
flat leaf parsley, parmesan cheese, dry penne pasta, cornflour, white wine, olive oil, leek, tuna in water, plain flour, milk, cheddar cheese

Directions:
Preheat oven to 180 degrees Celsius.
Place the bread, orange rind, half the parsley and half the parmesan in a food processor and process until finely chopped.
Cook the pasta and drain.
Meanwhile, cook the white sauce by heating the oil in a saucepan.  Add the flour and cook, stirring for about a minute.  Gradually add the milk, whisking until combined.  Cook over medium heat, stirring constantly, until the sauce boils and thickens.  Remove from the heat.  Stir in yoghurt and cheddar.
Place cornflour in a jug with stock, wine and orange juice.  Stir to combine.
Heat the olive oil in a large frying pan over medium heat.  Add the leek and cook, stirring occasionally, for 4 minutes.  Add the cornflour mixture.  Cook, stirring, for 3 minutes until the sauce thickens.
Add the pasta, white sauce, tuna and remaining parsley.  Season with salt and pepper.
Transfer to a 1.5L ovenproof dish.  Top with the breadcrumb mixture and remaining parmesan cheese.
Bake for 30 minutes or until golden.
Wake up Cups


Ingredients:
frozen hash brown potatoes, egg, milk, salsa

Directions:
Coat a 12-ounce microwave-safe coffee cup with cooking spray. Add hash browns. Microwave on high for 1 minute. In a small bowl, combine the egg, milk, sausage and cheese; pour over hash browns. Stir until blended.
Microwave on high for 30 seconds. Stir. Microwave 30 seconds longer or until eggs are set. Serve with salsa if desired.
Cheese-Topped Vegetables


Ingredients:
broccoli florets, cauliflower florets, carrot, frozen green pea, all-purpose flour, skim milk, reduced-sodium chicken broth, low-fat cheddar cheese, fresh ground black pepper

Directions:
Preheat oven to 400: F.
In a large saucepan, bring 2 quarts of water to a boil.
Add broccoli and cauliflower.
Cook for 3 minutes.
Add carrot and cook for 2  minutes.
Drain vegetables in a colander.
Place mixture in a 2 quart baking dish.
Stir in peas; set aside. To prepare the sauce, in a small saucepan, heat oil  over medium heat. Add flour; cook, stirring constantly, for 1 minute. Gradually  whisk in milk and broth.
Bring to a boil and cook, whisking frequently, for 3  minutes.
Remove from heat. Stir in = cup of cheddar and the pepper.
Pour sauce  over vegeta bles; stir until coated.
Sprinkle remaining cheddar over top.
Bake  until cheese is bubbling, about 5 minutes.
Serve immediately.
Easy Fig Coffee Cake


Ingredients:
brown sugar, butter, margarine, ground cinnamon, eggs, sugar, butter, margarine, all-purpose flour, baking powder, salt, milk, vanilla extract

Directions:
Combine brown sugar, 2 tablespoons of butter, cinnamon, and crumbled fig cookies; mix well and set aside.
Beat eggs in large mixer bowl until frothy.  Add sugar and melted butter; beat well.
in another bowl combine flour, baking powder, and salt.  Gradually add flour mixture to the egg mixture mixing alternately with the milk; mix well.  Stir in vanilla.
Pour 1/2 the batter into a greased 8-inch square pan.  Top with half of the fig mixture.  Pour remaining batter over fig layer.  Sprinkle the remaining fig layer on top of batter in a lattice fashion.
Bake at 350°F for 40 to 45 minutes or until cakes test done.
Mozzarella "s'mores"


Ingredients:
sun-dried tomatoes, extra virgin olive oil, fresh mozzarella cheese, fresh basil leaves, baguette

Directions:
Place the tomatoes in an attractive serving bowl.
Arrange the mozzarella, basil leaves, and grilled bread or crackers in bowls or on a platter.
Set up the grill for direct grilling and preheat to high. In the best of all worlds, you'd use a charcoal grill, raking the embers into a pile at the bottom of the grill and leaving off the grill grate. If using a gas grill, preheat it superhot.
Skewer a cube of mozzarella. Roast it over the fire, turning the skewer to evenly melt the cheese. If using a gas grill, you'll need to bring it as close as possible to the fire without touching the grate. When the mozzarella begins to melt and brown, after 1 to 2 minutes over charcoal, a little longer over gas, use a knife or fork to scrape the cheese off the skewer onto a piece of grilled bread. Never attempt to eat the melted cheese directly off the hot skewer — you'll burn your lips. Top the cheese with a basil leaf and a piece of sun-dried tomato and place a second piece of grilled bread on top. Eat at once.
NOTE: Sun-dried tomatoes come in two forms: oil-packed and dried. Oil-packed tomatoes just need to be drained before you use them. The dried kind need to be soaked in water and marinated in olive oil. To reconstitute the tomatoes, place them in a heatproof bowl and add boiling water to cover. Let soak for 1 hour. Drain the tomatoes well and blot dry. Toss with the olive oil.
Corn Salad with Arugula
Category: salad
By SPetrocelly

This is a wonderful way to use canned corn in a crowd-pleasing yet sophisticated salad. Be sure to use the soft goat cheese that comes in a log or pyramid. That way, you can slice it and your guests can choose as much as they want.  Another tip is to mix the corn, onion, and dressing beforehand in a plastic container and give it a quick shake before assembling your salad. This makes it perfect for potlucks!

Ingredients:
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
salt and ground black pepper to taste
1 (11 ounce) can whole kernel corn, drained
½ cup finely chopped sweet onion
3 cups baby arugula
2 ounces goat cheese, cut into 1/2-inch slices - or more to taste

Directions:
Whisk olive oil, vinegar, salt, and pepper together in a large bowl. Mix corn and onion into the balsamic dressing. Refrigerate for flavors to blend, about 30 minutes. Spread arugula onto a serving plate; top with corn mixture and goat cheese slices.

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

Calories: 222.1
Fat: 15.2 g
Saturated fat: 4.5 g
Carbohydrates: 18.5 g
Sugars: 5 g
Dietary fiber: 2.1 g
Protein: 5.7 g
Cholesterol: 11.2 mg
Sodium: 309.3 mg
Garden Vegetable Soup


Ingredients:
carrot, garlic cloves, vegetable broth, water, green cabbage, green beans, tomato paste, kosher salt, zucchini, paprika, shallot, bay leaves, fresh thyme, fresh oregano, basil leaves, sage leaves

Directions:
In a large saucepan sprayed with nonstick cooking spray (hey, we all know it’s PAM], sauté the carrot, onion, and garlic over low heat until softened (about 10 minutes].
Add paprika and cook for about two minutes more.  Only do this if there is liquid to support it.  If the veggies are dry add the paprika just before the next step.
Add broth, water, cabbage, beans, tomato paste and salt.
Bring to a boil.
Lower heat, add the bouquet garni, bay leaves, and simmer uncovered for at least three hours.
Stir in zucchini and simmer another hour.
Serve hot.
Mustard Cream Sauce
Category: appetizers-and-snacks
By Nancy

Here's a simple sauce that's perfect for crab cakes and other rich, savory appetizers. Dijon-style mustard is blended into a creamy mixture.

Ingredients:
⅓ cup mayonnaise
¼ cup sour cream
1 tablespoon prepared Dijon-style mustard
1 tablespoon fresh lemon juice

Directions:
In a medium bowl, whisk together mayonnaise, sour cream, Dijon-style mustard and lemon juice. Adjust amount of mustard to taste. Cover and chill in the refrigerator until serving.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 83
Fat: 8.7 g
Saturated fat: 2 g
Carbohydrates: 1.1 g
Sugars: 0.2 g
Protein: 0.3 g
Cholesterol: 6.6 mg
Sodium: 102.2 mg
Cast Iron Skillet Seared Salmon
Category: main-dish
By Stiritup

I am a big fan of salmon skin, especially if it's salted and a bit crispy and chewy. This recipe gives me that. Plus, the way it's cooked, the fish has a 'steamed' quality to it. Do not uncover the fillets or move them around as they cook. I always use my cast-iron skillet for this because it always comes out best!

Ingredients:
3 (8 ounce) center-cut salmon fillets, with skin
1 teaspoon garlic-pepper seasoning
½ teaspoon dried dill weed
1 tablespoon salt
2 tablespoons olive oil
2 tablespoons butter

Directions:
Pat fillets dry with a paper towel and set in a baking dish, skin-side down. Sprinkle with garlic-pepper seasoning and dill. Turn fillets over and generously rub salt all over the skin only. Cover baking dish and set on the counter for 15 to 20 minutes. Heat oil in a large cast iron skillet over high heat until it just starts to smoke. Reduce heat to medium-high and add butter. As soon as butter melts, add fillets, skin-side down. Cover the skillet, and cook until fish flakes easily with a fork, 7 to 9 minutes, depending on thickness. Remove fillets with a metal spatula and serve immediately.

Prep time: 5 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 3 salmon fillets

Calories: 255.3
Fat: 19.2 g
Saturated fat: 5.3 g
Carbohydrates: 0.1 g
Protein: 19.5 g
Cholesterol: 65.5 mg
Sodium: 1320.6 mg
Mexican Chicken and Rice Salad
Category: salad
By Heather Finn-Brady

I came up with this when I had leftover rice and hadn't eaten dinner yet. It turned out so good I had to share it. Use leftover chicken or grill a breast. Serve warm or cold.

Ingredients:
3 cups cooked brown rice
2 cups salsa
1 (15.25 ounce) can sweet corn, drained
1 (15 ounce) can black beans, rinsed and drained
1  cooked chicken breast, chopped
1  avocado - peeled, pitted, and cut into cubes
¼ cup chopped cilantro

Directions:
Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 567.3
Fat: 9 g
Saturated fat: 1.6 g
Carbohydrates: 105.8 g
Sugars: 5.7 g
Dietary fiber: 13.1 g
Protein: 19.9 g
Cholesterol: 12.2 mg
Sodium: 1019.1 mg
Chex Dessert Bars


Ingredients:
salted peanuts, marshmallows, butter, margarine, creamy peanut butter

Directions:
Combine marshmallows, butter and peanut butter, melt over low heat or in microwave (microwave & stir in 1 minute increments, usually takes about 3 minutes].
Combine cereal, M&M's, pretzels and peanuts in a large bowl.  Pour melted butter mixture over cereal & mix well, quickly.
Pat into a greased 9x13 pan and cut into squares OR drop by spoonfulls on waxed paper.  Let cool 5 minutes and serve.
Citrus-Braised Pork
Category: world-cuisine
By Ashley Baron Rodriguez

Using a Dutch oven to make amazing pulled pork indoors is easy and foolproof with this flavorful recipe. Use in sandwiches or make into chilaquiles.

Ingredients:
2 cups orange juice
1  yellow onion, sliced
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
10 cloves garlic, smashed
2 tablespoons dark brown sugar
1 ½ tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons freshly grated lime zest
2 teaspoons freshly ground black pepper
2  dried bay leaves
3 ½ pounds bone-in pork shoulder roast

Directions:
Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight. Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil. Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours. Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

Prep time: 35 mins
Cook time: 4 hrs
Total time: 8 hrs 55 mins
Yields: 12 servings

Calories: 298.1
Fat: 22 g
Saturated fat: 5.9 g
Carbohydrates: 10.7 g
Sugars: 6.7 g
Dietary fiber: 0.8 g
Protein: 14.3 g
Cholesterol: 52 mg
Sodium: 762.8 mg
Simple Fruit Smoothie


Ingredients:
banana, cantaloupe

Directions:
Combine all ingredients in a blender till smooth., Serve in 12oz frosted mugs.
Tony Luke's Italian Roast Pork Sandwich (The Real Deal)


Ingredients:
garlic, fresh rosemary, fresh parsley, salt, cracked black pepper, olive oil, broccoli rabe, salt, water, olive oil, garlic cloves, salt, red pepper flakes, provolone cheese

Directions:
Turn crock pot on high setting.
If the roast comes in elastic-y netting remove the netting, but keep it intact, you’ll be stuffing it back in later.
Mix the next 6 ingredients in a bowl.
Spread the pork roast out on a clean surface.
If there are any large thick sections of meat, score them with a knife.
Rub 3/4 of the mixture over all exposed surfaces.
Roll the roast back up and place back in netting.
(Or truss with kitchen twine if no netting was provided] Rub the remaining mixture on the outside of the roast.
Place the roast in the crock pot and cook at high for 20 minutes.
Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left.
Return to juices which have accumulated in the crock pot.
For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems.
Cut the florets off the top and set aside.
Bring 3qts salted water to a rolling boil.
Add broccoli rabe leaves and stems and cook about 1&1/2 minutes then add the florets and cook until tender, about 5-7 minutes.
Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.
In a deep frying pan (which is cold] begin heat olive oil, red pepper flakes and garlic together over medium heat.
Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned] add drained broccoli.
Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.
(This should look a little soupy].
Assemble: Toast sliced roll if desired.
Add provo to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously. manja!
Garbanzo Beans With Escarole and Fennel


Ingredients:
olive oil, red onion, fennel bulb, garlic cloves, red pepper flakes, escarole, garbanzo beans, salt, lemon

Directions:
In a large nonstick skillet, heat olive oil over medium heat. Add red onion, fennel, garlic and hot pepper.
Cook and stir until vegetables are soft, 3-4 minutes.
Add escarole, cover, and cook over medium-low heat until escarole is wilted, 5-6 minutes.
Add garbanzo beans and salt; stir to combine. Cook, covered, until garbanzos are heated through, about 2 minutes.
Serve with lemon wedges.
The Resurrector - Chuck's Hangover Shake


Ingredients:
oranges, berries, banana, yogurt, honey, salt, fresh blueberries

Directions:
In a blender, combine the oranges, berries, banana, yogurt, honey, and salt, and whip up.
Pour into tall glass.
Garnish with a little rectangle of honeycomb and fresh blueberries on top.
Creole Seasoning


Ingredients:
dried oregano, salt, garlic powder, black pepper, cayenne pepper, dried thyme, paprika, onion powder

Directions:
Mix all ingredients., Store in airtight container., Before cooking, sprinkle over meat of your choice.
Golden Rice Pie


Ingredients:
basmati rice, extra virgin olive oil, onions, salt, garlic, ground cumin, ground coriander, nutmeg, fresh spinach, low-fat plain yogurt, egg, lemon, zest of, fresh lemon juice, pepper, raisins, butter, pine nuts, pomegranate seeds

Directions:
Cook rice and allow it to cool slightly.
While rice is cooking, heat olive oil in a large skillet.
When oil is very hot, add onion and 1/2 teaspoon salt and turn heat to medium low.
Stir and cook for about five minutes, then cover the pan and let the onion cook for 30 minutes longer.
Stir in the spices and the garlic and cook for five more minutes.
Turn the heat to high and add the spinach and another 1/2 teaspoon of salt.
Stir fry until the liquid has evaporated--just a few moments.
Remove from heat and mix in chicken and, if you are using them, the raisins.
Preheat oven to 350°F.
Generously butter a two-quart lidded casserole (about 10" in diameter and 2" deep] and its lid.
If you do not have a lidded casserole, you can cover your dish with buttered foil.
Combine yogurt, egg, lemon zest, lemon juice, 1 teaspoon of salt and the pepper and beat well.
Add the rice and mix thoroughly.
Firmly press half the rice into the buttered casserole.
Lift the spinach mixture from the skillet with a slotted spoon and spread it over the rice.
Next, top the spinach with the remaining rice, smoothing it firmly into place.
Cover the casserole with its buttered lid or with foil, butter side down.
Bake for 45 minutes in the center rack of the oven, then move to the bottom shelf and bake for ten more minutes.
Remove from oven and let it rest for about ten minutes.
Invert onto a platter and serve, cut in wedges.
Rose Hip and Lemon Tea Blend


Ingredients:
character(0]

Directions:
In a bowl crush seeds and pulp of dried rose hips and add the dried lemon peel. Mix together well.
Place blended tea into your container and label with instructions if giving as a gift.
Use 1 teaspoon per cup of boiling water and allow to infuse about 8 minutes.
Sweeten with honey, if desired, or add a thin slice of lemon.
Brown Sugar Salmon
Category: main-dish
By Max

Salmon is marinated in maple syrup, brown sugar, and soy sauce for a quick and easy baked salmon dish for 1.

Ingredients:
¼ cup brown sugar
¼ cup maple syrup
2 tablespoons soy sauce
6 ounces salmon fillet

Directions:
Combine brown sugar, maple syrup, and soy sauce in a glass dish. Add salmon and marinate in the refrigerate for 20 minutes, turning salmon after 10 minutes. Preheat the oven to 400 degrees F (200 degrees C). Remove salmon from marinade, letting excess drip off, and place on a baking sheet. Discard excess marinade. Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 1 serving

Calories: 703.4
Fat: 16.5 g
Saturated fat: 3.3 g
Carbohydrates: 109.2 g
Sugars: 100.8 g
Dietary fiber: 0.3 g
Protein: 31.2 g
Cholesterol: 83.2 mg
Sodium: 1906.8 mg
Spicy Shrimp Tacos With Spicy Cream Sauce


Ingredients:
chili powder, salt, sugar, ground cumin, garlic powder, ground cayenne pepper, olive oil, shrimp, avocado, flour tortilla, sour cream, mayonnaise, lime juice, cilantro, garlic, sriracha sauce

Directions:
Mix first 7 ingredients and toss with shrimp. Cover and refrigerate for at least 20 minutes.
Skewer shrimp on long metal skewers and place on preheated indoor grill on med-high for about 3 minutes per side.
Mix together all the sauce ingredients.
Warm tortilla, spread some of the sauce on tortilla. Top with avocado, coleslaw mix and 3 to 4 shrimp on top and then enjoy!
Rise and Shine Power Breakfast Cookies


Ingredients:
almond butter, honey, vanilla, eggs, salt, teff flour, guar gum, baking soda, almond granola, raisins

Directions:
In a large bowl, beat together the  Earth Balance, almond butter, Truvia, honey, vanilla, eggs and salt until well mixed.
Add the rice bran, flours, kinako, guar and baking soda, beating well.
Stir in the granola, Qi'a and raisins.
Cover loosely and let stand 45 minutes at room temperature (or chill overnight].
Heat the oven to 375°F Line baking sheets with parchment.
Scoop 1/4 cupfuls of dough onto the sheets and flatten slightly.
Bake for 13 minutes.
Cool on the sheet for 15 minutes before moving to a wire rack.
Triple Chocolate Tart


Ingredients:
butter, sugar, heavy cream, milk, vanilla, chocolate flavor instant pudding and pie filling mix, chocolate curls

Directions:
Crust: Combine cookies and sugar in food processor.
Pulse until cookies are finely crushed.
Add melted butter in stream and process until crust is evenly moistened and begins to come together.
Press crumb mixture onto bottom and up side of 9-inch round pan with removable bottom.
Filling: Place chocolate in bowl.
Heat cream in medium-size saucepan just until simmering.
Pour over chocolate; let stand 2 minutes.
Stir until smooth.
Pour into bottom of prepared crust.
Refrigerate 30 minutes or freeze 10 minutes, until firm.
Beat together 1 cup of milk and the whipped topping mix in large bowl as per package directions.
Stir in vanilla.
Top with pudding mix and remaining milk; beat until well blended and consistency of sour cream.
Spread into tart shell, swirling top decoratively, if desired.
Refrigerate 30 minutes or until firm to the touch.
Garnish with chocolate curls.