xiaoxl/recipe_data huggingface dataset:
Queso (Cheese) Dip
Category: appetizers-and-snacks
By SHRIMPBAIT

This is the best queso dip! Being from Texas, I know my queso, and I think this is the one that beats them all! It's full of flavor and all fresh ingredients. You can substitute half-and-half for the heavy whipping cream, if desired. Serve with tortilla chips.

Ingredients:
2  poblano peppers, halved lengthwise and seeded
2  Anaheim peppers, halved lengthwise and seeded
1  fresh jalapeno pepper, halved lengthwise and seeded
2 pounds processed cheese food (such as Velveeta ®), cut into cubes
3 large roma (plum) tomatoes, diced
1 large white onion, diced
1 tablespoon butter
2 teaspoons ground cumin
¼ cup heavy whipping cream

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers, Anaheim peppers, and jalapeno pepper, cut-sides down, on the prepared baking sheet. Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers. Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker. Cook on Low, gradually adding cream, until cheese melts and dip is heated through, about 30 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 292.8
Fat: 21.5 g
Saturated fat: 13.4 g
Carbohydrates: 9.9 g
Sugars: 1.7 g
Dietary fiber: 1.1 g
Protein: 15.7 g
Cholesterol: 57.8 mg
Sodium: 744.2 mg
Award Winning Zucchini Soup


Ingredients:
diced tomatoes, beef broth, onion, green pepper, zucchini, minced garlic cloves, dried parsley, dry basil, dry oregano, water

Directions:
Fry sausage in a soup pan, drain
Add all other ingerdients except water.
Add water in a cup at a time, I add 2 cups, then if after cooking the soup looks a bit thick, I add more.
Reduce heat and allow the soup to simmer 2-3 hours, or until the zucchini is tender and transparent.
Serve with a yummy crusty Italian bread, or garlic bread!
The Real Deal New England Fish Chowder


Ingredients:
haddock fillets, potatoes, onions, evaporated milk, butter, flour, salt, pepper, water

Directions:
Your pot may only take 2 cans of the evaporated milk. Zaar didn't like 2-3 cans. :]. Those who hate or are skeptical about evaporated milk have all loved my chowders.
Place onions and potatoes with thyme and salt and pepper into a large pot and cover with water. If you aren't going to thicken, add butter now.
Bring to the boil and cook until potatoes begin to cook.
Using the butter and flour make a roux in a small frying pan by melting the butter, stirring in the flour, whisking and cook 1 minute.
Continue to cook at a simmer until potatoes are just underdone.
Add the roux and simmer on medium high heat, stirring until quite thick. Add fish and lower heat to a gentle simmer for 5 minutes.
Add evaporated milk.
Lower heat and allow to cook until potatoes are just tender.
Raise heat to near the boil and turn the heat off. Allow to stand covered most of the day or overnight. Adjust seasoning.
It can be eaten at this point though I prefer to leave on lowest heat and stir occasionally for an hour then allow to stand all afternoon; overnight is best. I always think most chowders, soups, stews and sauces are best made a day in advance.
This is at it's very best made a day ahead and slowly reheated. This will not freeze. I prefer cod for the flavor and is most commonly used. There appears to be many steps though all simple. I can throw this together nearly as quick as I can open a can.
Serve with crackers and sour pickles if you want to go "all New England!".
VARIATION 1.
If I am doing clam chowder I use 1 pint of chopped fresh clams or 3-4 small cans of minced clams; using the iquid as part of the water with both fresh and canned clams.
VARIATION 2.
For corn chowder I use 2 cans of cream style corn and 1 can of whole kernel corn plus 1 small jar of baby food corn. It really ups the corn flavor.
Slim Turkey Sloppy Jose's


Ingredients:
ground turkey, onion, green pepper, ketchup, salsa, salt, sugar, vinegar, Worcestershire sauce

Directions:
In a large skillet, cook turkey, onion, green pepper, and jalapenos until turkey is done.
Meanwhile, combine ketchup, salsa, salt, sugar, vinegar, Worcestershire sauce, and hot sauce. Cook on low for about fifteen minutes.
Drain turkey (if needed].
Add sauce and simmer for 45 minutes to 1 hour.
Serve with Mexican blend cheese and sour cream if desired.
Easy Fat Free French Onion Dip


Ingredients:
low-sodium beef bouillon cubes, Worcestershire sauce

Directions:
"Mix all ingredients together, cover and chill for at least an hour or more before serving."
Chocolate Mousse


Ingredients:
dark chocolate, eggs, Kahlua

Directions:
Place chocolate into a heat-resistant bowl over a saucepan of gently simmering water (see note].
Stir until melted.
Remove from heat.
Stir in combined egg yolks and Kahlua.
Allow to cool slightly.
Whip cream in a large bowl until soft peaks form (when beater is lifted from cream, the peaks will bend slightly].
Gently fold chocolate mixture through whipped cream.
In a clean, dry bowl, beat egg whites until soft peaks form.
Lightly fold egg whites into chocolate mixture until well combined.
Spoon into 4 individual dishes or 1 large dish.
Refrigerate for several hours until firm.
Serve with extra cream, chocolate flakes and berries.
Note: Chocolate may also be melted in the microwave on MEDIUM power.
Heat in 30 second bursts, stirring after each burst, until melted.
Cranberry Margarita #3


Ingredients:
lemon juice, triple sec, cranberry juice, granulated sugar

Directions:
Moisten rim of margarita or martini glass with lemon juice.
Hold glass inverted and dust exterior portion with granulated sugar.
Place ice cubes in cocktail shaker and top with tequila, lemon juice, triple sec, and cranberry juice.
Replace lid on shaker and shake vigorously.
Pour into prepared glass and serve.
Salud!
Apple, Dried Cherry, and Pecan Salad With Maple Dressing


Ingredients:
sour cream, pure maple syrup, red wine vinegar, sugar, granny smith apples, dried tart cherry, pecans

Directions:
For dressing:.
Whisk sour cream, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.]
For salad:.
Toss greens, apples, cherries, and 1/4 cup pecans in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup pecans and serve.
Lowcountry Lemonade


Ingredients:
sugar, water, lemons, of fresh mint

Directions:
First make the simple syrup by heating 3/4 cup sugar with 1 cup water in a small saucepan until sugar is completely dissolved. There's no need to boil, just stir to dissolve.
Add the juice of five lemons to the simple syrup and pour the mixture into a pitcher. Add 3 - 4 cups cold water.
Stir in 8 - 10 ounces peach schnapps. Refrigerate for at least 30 minutes.
Serve over crushed ice and garnish with fresh mint leaf.
Oriental Sesame Dressing


Ingredients:
apple cider vinegar, soy sauce, roasted sesame seeds, garlic cloves, sugar, water

Directions:
Place sesame seeds, soy sauce, vinegar, garlic, sugar mixture, and water (everything except the two oils] in a blender.
Start blending and add the vegetable and sesame oil slowly, allowing the mixture to emulsify.
Pour over a big salad of mixed greens.
Store in the refrigerator.
The Real Reuben
Category: main-dish
By ALDO1938

Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.

Ingredients:
2 slices dark rye bread
¼ pound thinly sliced corned beef
3 ounces sauerkraut, drained
2 slices Swiss cheese
¼ cup thousand island dressing

Directions:
Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices. Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

Prep time: 5 mins
Cook time: 3 mins
Total time: 8 mins
Yields: 1 serving

Calories: 873.6
Fat: 58.7 g
Saturated fat: 19.8 g
Carbohydrates: 52.8 g
Sugars: 17.3 g
Dietary fiber: 5.9 g
Protein: 36 g
Cholesterol: 151.8 mg
Sodium: 2716.2 mg
Yellow Squash Casserole


Ingredients:
yellow onion, olive oil, water, sour cream, salted butter

Directions:
Preheat oven to 350F and grease 2.5 quart round casserole dish with canola spray.
Wash yellow squash and dice into small pieces.
Chop onion finely.
Heat 2 T olive oil in skillet over medium heat.
Cook onion and squash in skillet 8-10 minutes.
Add 2 T water, cover skillet and cook vegetables another 3 minutes until soft.
Add cream of celery soup, sour cream, and 1 cup of the shredded cheddar cheese to the skillet, mixing well.
Add 2/3 of the dry stuffing mix to skillet, mixing thoroughly.
Transfer skillet mixture to greased casserole dish.
Sprinkle remaining half cup of cheddar cheese over top of mixture in casserole dish.
Sprinkle remaining one-third of dry stuffing mix on top of cheese layer.
Melt 3 T butter and pour evenly over top of casserole.
Bake at 350F for 30 minutes.
Italian Marinated Vegetables


Ingredients:
cauliflower, green peppers, red onions, mushroom, olive oil, garlic, fresh parsley, red wine vinegar, sugar, honey, salt, pepper, red pepper flakes

Directions:
Steam all veggies except the mushroom for 8 minutes.
Add the mushroom and continue steaming for 2 more minutes.
Place the hot veggies in a large, flat dish.
Toss with the rest of the ingredients while still warm.
Let cool to room temperature, cover and marinate over night in the fridge.  Give them a toss once or twice while marinating.
To serve, toss and serve at room temperature.
These will keep for a week in the fridge.
Enjoy!
BBQ Chicken Pizza


Ingredients:
boneless chicken breasts, seasoning salt, pepper, Open Pit Barbecue Sauce, honey, molasses, brown sugar, cayenne pepper, onion, green pepper, margarine, olive oil, provolone cheese

Directions:
Sprinkle seasonings on chicken breast – then dredge them in Italian salad dressing.
Bake for 45 minutes – 1 hour at 350°.  This seasons the chicken nicely and gives it a wonderful flavor.  When the chicken is done set it aside to cool – then cube it.
Preheat oven to 375°.
In a saucepan over medium high heat, combine barbecue sauce, honey, molasses, brown sugar, cayenne pepper (if desired] and cubed chicken. Bring to a boil.
Sauté onions and green peppers; set aside.
Spread ranch dressing over pizza crust.  Place slices of provolone cheese over ranch dressing.  Spread chicken mixture evenly on top of cheese.
Top with sautéed onions/green pepper mix, then sprinkle with shredded Italian cheese blend.
Bake for 15 to 20 minutes, or until cheese is melted.
Option: try drizzling extra ranch dressing over the chicken – then top with cheese.
NOTE: If the chicken barbecue mixture is soupy – use a slotted type spoon to scoop it out and place it on the pizza – you don’t want it to soupy.  I also strain my onion and pepper mixture.
Carrie's Pad Thai Salad
Category: world-cuisine
By Carrie Medina

This is my favorite Pad Thai creation. After I started making it at home, I could never go back. This is a full meal, suitable for vegetarians and meat-eaters alike. Please enjoy!

Ingredients:
1 (12 ounce) package dried rice noodles
½ cup white sugar
¼ cup water
½  lime, juiced
2 tablespoons soy sauce
2 tablespoons fish sauce
1 teaspoon tamarind concentrate
¼ cup peanut oil
1 clove garlic, minced
4  eggs
1 tablespoon paprika
¼ teaspoon chili powder, or to taste  (Optional)
1 head lettuce, chopped, or as needed
2 tablespoons flaxseed oil
½ cup fresh bean sprouts, or to taste  (Optional)
½ cup chopped green onion
½ cup chopped fresh cilantro
½ cup chopped peanuts
½  lime, cut into wedges

Directions:
Place noodles in a bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain. Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes. Heat peanut oil in a skillet over medium heat. Add garlic; stir just until fragrant, 30 seconds to 1 minute. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add strained noodles to egg mixture; stir in 1/2 of the sauce. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over the noodles. Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.

Prep time: 20 mins
Cook time: 8 mins
Total time: 38 mins
Yields: 4 main dish servings

Calories: 806.7
Fat: 35.3 g
Saturated fat: 6 g
Carbohydrates: 109.1 g
Sugars: 30.1 g
Dietary fiber: 6.1 g
Protein: 16.6 g
Cholesterol: 186 mg
Sodium: 1244.2 mg
Loaded Banana Coconut Loaf


Ingredients:
flour, baking powder, ground cinnamon, baking soda, salt, eggs, sugar, buttermilk, banana, vanilla, sweetened coconut, pecans, walnuts

Directions:
Heat oven to 350 degrees. Coat 9x5x3 inch or similar sized loaf pan with cooking spray.
Sift flour, baking powder, cinnamon, baking soda, and salt into bowl.
In a larger bowl beat eggs, sugar, and vegetable oil. Add buttermilk, ripe bananas, and vanilla. Beat until combined. Add flour mixture in slowly and continue to combine.
Fold in coconut, nuts, and chocolate chips. Transfer to baking pan.
Bake in oven for about an hour, or until wooden pick inserted into center comes out almost clean. Let cool on rack for 10 minutes. Then, if desired, turn loaf out onto rack and let cool completely.
Chambord Silk Sheet


Ingredients:
"Chambord raspberry liquor"

Directions:
"Shake ingredients with ice and strain into a shot glass."
Joes Crabshack Great Balls of Fire Copy Cat


Ingredients:
butter, cream cheese, sour cream, mayonnaise, season salt, paprika, chili powder, cheese, onions, green peppers, shrimp, eggs, milk

Directions:
Mix the butter, cream cheese, sour cream, and mayonnaise until blended.
Add seasoned salt, paprika, and chili powder.
Add cheese, onion, green pepper, and jalapenos.
Add crab and shrimp; mix.
Roll into 1/4 inch balls; refrigerate for 30 minutes.
Beat eggs and milk.
Dip the balls into egg mixture; dredge in fine bread crumbs.
Deep fry until golden in 1 cup hot oil.
Chicken and Linguine in Creamy Vodka Sauce


Ingredients:
linguine, butter, boneless skinless chicken breasts, yellow onion, green onion, garlic, vodka, half-and-half, salt, fresh ground black pepper, parmesan cheese, fresh basil

Directions:
Cook linguine according to package directions; drain and set aside.
In a large skillet, melt 2 Tbsp butter over medium-high heat.
Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
Remove from pan and cut into 1/2-inch cubes; set aside.
Pour out drippings from pan, but do not wipe it out.
In the pan you cooked the chicken in, melt remaining butter over medium heat.
Add the yellow onion and mushrooms and cook, stirring, until onions are soft, about 3-5 minutes.
Add the roasted pepper, green onion, and garlic and cook, stirring, for 30 seconds.
Remove the pan from the heat and add the vodka.
Return to the heat and flame; when the flame dies out, add the broth.
Bring to a boil and reduce by half.
Whisk in the half and half (cream can be substituted], salt, and pepper, and simmer until reduced by half again.
Add the pasta to the cream sauce and toss to coat.
Add the Parmesan, chicken, and basil, and remove from the heat; toss to coat.
Season to taste with salt and pepper, serve, and enjoy!
Makes 2 servings.
Note: if you're a low-carber, add a bunch more sliced mushrooms and eat those instead of pasta.
Chicken Salad With Blue Cheese and Grapes


Ingredients:
mayonnaise, white wine vinegar, blue cheese, chicken, red grapes, green grape, celery ribs, flat leaf parsley, lemon pepper, roasted sunflower seeds

Directions:
In a large bowl, whisk the mayonnaise with the vinegar. Mix in the lemon pepper., Fold in the blue cheese, breaking it up with a fork., Add the chicken, grapes, celery and parsley and fold gently., Fold in the sunflower seeds and serve.
Chicken Wontons
Category: appetizers-and-snacks
By Jaline

These boiled chicken wontons are delicately flavored and would go great in a chicken-based soup.

Ingredients:
2  skinless, boneless chicken breast halves, minced
1  egg
1  green onion, minced
1 ½ tablespoons soy sauce
1 tablespoon Asian (toasted) sesame oil
1 tablespoon vegetable oil
¼ teaspoon salt
50  wonton wrappers
2 cups cold water

Directions:
Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined. Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle. Connect the two lower points of the wrapper and moisten to seal and make a hat shape. Repeat with remaining chicken and wonton wrappers. Bring a large pot of water to boil. Stir wontons into boiling water. Add 1/2 cup cold water and allow water to return to a boil. Repeat boiling with another 1/2 cup cold water. Wontons are ready when chicken is no longer pink in the center, about 5 minutes. Drain.

Prep time: 50 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 4 servings

Calories: 434.3
Fat: 10.8 g
Saturated fat: 2.1 g
Carbohydrates: 58.7 g
Sugars: 0.3 g
Dietary fiber: 1.9 g
Protein: 23.3 g
Cholesterol: 85.9 mg
Sodium: 1098.7 mg
Fudge-Filled Irresistible Peanut Butter Cookies


Ingredients:
brown sugar, milk, vanilla extract, eggs, baking soda, salt, vanilla extract

Directions:
HEAT oven to 375°F Coat baking sheets with no-stick cooking spray.
For Cookies: BEAT peanut butter, shortening, brown sugar, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs. Beat just until blended.
COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture on low speed, mixing just until blended. Drop by level tablespoonfuls 2 inches apart onto prepared baking sheets.
BAKE 6 to 7 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
For Filling: MICROWAVE sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH for 1 1/2 minutes or until melted and smooth when stirred. Stir in vanilla. Let cool 15 minutes. Spread generously on flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.
Bloomin' Brie Bowl


Ingredients:
chili powder, ground mustard, garlic powder, sugar, butter

Directions:
Preheat oven to 350°F  Mix spices and sugar; set aside.  Place bread on baking sheet.  Cut circle in top of bread and remove bread center to make room for the wheel of brie.
Spread butter on bread; sprinkle with 2 teaspoons of the spice mixture.  With knife, make 2-inch cuts at 1-inch intervals around edge of bread.  Remove rind from Bie and place in bread.  Sprinkle Brie with remaining spice mixture.  Replace top of bread.
Bake 20-30 minutes.  To serve, remove bread top and break into bite size pieces.  Dip bread pieces in hot Brie.
Quinoa Egg Bake


Ingredients:
quinoa, eggs, milk, garlic, thyme, salt, pepper, romano cheese, parmesan cheese, butter, margarine

Directions:
Preheat oven to 350°F Spray 8 x 8 baking dish with cooking spray or use butter/margarine.  Be generous.
Put quinoa into a fine strainer and rinse and drain well.
In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach, then pour into prepared dish.
Cover tightly with foil thenshake dish gently so quinoa settles on the bottom in a fairly even layer. (Don't stress about it, though.]
Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more.
Set aside to let cool briefly, then slice and serve.
Watercress and Chicken Muscle Salad


Ingredients:
watercress, sugar snap pea, blue cheese, chicken, Simple Honey Mustard Salad Dressing

Directions:
Toss together watercress, peaches, and snap peas; top with cheese and chicken.
Drizzle with dressing.
Nut Butter Bites


Ingredients:
"honey"

Directions:
Line a jelly roll pan with wax paper.
Mix all ingredients together in a bowl.
Wet or lightly spray your hands with cooking spray to prevent sticking, and roll the mixture into 1-inch balls (I use a cookie scoop]. Place them on the wax paper.
Freeze for at least 3 hours (or overnight] and enjoy!
Store in the freezer.
Raspberry Grilled Cheese Sandwiches


Ingredients:
pecans, green onion, muenster cheese, swiss cheese, butter, margarine

Directions:
Spread preserve onto 2 slices of sourdough bread.
Sprinkle with pecans and green onions.
Lay two cheese slices on each of the two bread slices.
Top with remaining bread slices to make sandwiches.
Spread butter on the outside of each sandwich.
Grill on a hot griddle or in a hot skillet for 3-4 minutes on each side or until golden brown.
SPANISH SANGRIA


Ingredients:
lemon, tangerine, apple, dry red wine, brandy, triple sec, ginger ale

Directions:
In a large pitcher, combine all the ingredients except carbonated beverage and ice cubes; stir well. Cover with plastic wrap and transfer to the refrigerator for 24 to 48 hours.
Before serving, add 7Up® or any other carbonated beverage of choice and ice cubes; stir well and serve immediately.
Rekesuppe  Norwegian Shrimp Soup


Ingredients:
carrot, tomatoes, potatoes, green onions, shrimp, salmon, mussels, butter, flour, parsley

Directions:
add veggies and salmon to stock dicing salmon.
cook until carrots  are tender
mix butter and flour together.
add to soup.
add cream  as i said i used canned milk
add shrimp and mussels  dont boil  just cook until mussels open and shrimp is pink.
Bisquick® Blueberry Muffins
Category: uncategorized
By Anonymous

For breakfast or snacking, nothing beats homemade blueberry muffins.

Ingredients:
2 cups Original Bisquick® mix
⅔ cup milk
⅓ cup sugar
2 tablespoons vegetable oil
1  egg
¾ cup fresh or frozen (thawed and drained) blueberries

Directions:
Heat oven to 400 degrees F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups. Bake 13 to 18 minutes or until golden brown.

Prep time: 10 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 141.1
Fat: 6 g
Saturated fat: 1.5 g
Carbohydrates: 19.9 g
Sugars: 7.5 g
Dietary fiber: 0.6 g
Protein: 2.5 g
Cholesterol: 16.6 mg
Sodium: 263.4 mg
Strawberry Shortcake


Ingredients:
fresh strawberries, sugar, all-purpose flour, sugar, baking powder, baking soda, butter, egg, buttermilk

Directions:
Combine slices strawberries and the 2 tablespoons sugar.
Cover; let stand in refrigerator at least 1 hour.
In a mixing bowl stir together the flour, the 1 tablespoon sugar, baking powder, and baking soda.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Combine egg and buttermilk.
Add to flour mixture all at once, stirring until combined.
Spray an 8 x 1 1/2 inch round baking pan with nonstick coating.
With lightly floured hands, pat dough unto pan.
Bake in a 450 degree oven about 10 minutes or until golden brown.
Cool in pan on wire rack for 10 minutes.
Remove from pan; serve warm (or cool completely].
Split shortcake horizontally.
Place the bottom layer on a serving plate.
Top with the sliced berries and some of the topping; add the second layer of shortcake.
Spoon remaining topping on shortcake.