xiaoxl/recipe_data huggingface dataset:
Mounds® Bar Cake
Category: desserts
By Dale Hughes

Very rich and so yummy.

Ingredients:
1 cup butter
2 cups white sugar
4  eggs, beaten
2 teaspoons vanilla extract
1 cup all-purpose flour
⅔ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder
5 ½ cups flaked coconut
1 (14 ounce) can sweetened condensed milk
1 ½ cups confectioners' sugar
1 (16 ounce) package prepared milk chocolate frosting

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Melt butter in a large saucepan. Remove saucepan from heat and stir white sugar, eggs, and vanilla extract into the melted butter until thoroughly combined. Mix flour, cocoa powder, salt, and baking powder together in a large mixing bowl; add butter mixture to the flour mixture and stir to form a smooth batter. Pour the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely. Beat coconut, sweetened condensed milk, and confectioners' sugar together in the bowl of a stand mixer until very thick; spread over the cake in an even layer. Heat prepared frosting in the microwave until the frosting has a pourable consistency, about 75 seconds; pour over the cake and spread into an even layer. Refrigerate cake until the frosting is set, at least 15 minutes.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 1 13x9-inch pan

Calories: 749.5
Fat: 43.9 g
Saturated fat: 31.2 g
Carbohydrates: 89 g
Sugars: 73.2 g
Dietary fiber: 7.2 g
Protein: 8.2 g
Cholesterol: 91 mg
Sodium: 302.9 mg
Easy Ranch Chicken


Ingredients:
boneless chicken breasts, eggs, salt, pepper, butter

Directions:
Mix ranch dressing, salt, pepper and dry bread crumbs in 1 quart storage bag.
Beat 2 eggs in bowl.
Rinse and dredge chicken through egg then place in bag and shake until completely covered.
Place in buttered 13x9-inch glass baking dish.
Place a pat of butter on top of chicken.
Cook at 375°F for 1 hour.
Note: Can use already prepared ranch dressing.
Omit eggs and dredge through dressing and then trough dry bread crumbs or crackers.
Also can put crackers in dry bread crumbs to make crispier coating.
Time may vary depending on the size of the breasts.
Parmesan Chicken


Ingredients:
parmesan cheese, salt, parsley flakes, butter, sesame seeds

Directions:
Mix together cracker crumbs, parmesan cheese,salt and parsley., Dip chicken tenders into melted butter., Roll in crumb mixture., Arrange chicken in a shallow, foil lined baking pan., Dot chicken with additional butter and sprinkle with sesame seeds., Cover pan with foil and bake at 350 for 30 minutes., Remove foil and bake for an additional 30 minutes.
Herbed Potato Bites


Ingredients:
potatoes, rosemary

Directions:
Wash and cube potatoes.
Heat oil in a non-stick skillet over medium-high heat.  Add potatoes and stir to coat.  Cook for 4-5 minutes, until potatoes have begun to absorb oil.  Stir in rosemary.
Reduce heat to medium-low, cover, and cook for about 30 minutes or until potatoes yield to a fork.  It's best if the potatoes are in a single layer in the skillet.  Feel free to peek, and to stir occasionally.
Uncover and increase heat to medium-high again.  Cook, stirring frequently, until potatoes reach desired level of crispiness.
Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce
Category: world-cuisine
By Ryan Nomura

Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).

Ingredients:
3  shallots, minced
2 teaspoons minced fresh ginger root
1  lemon, juiced
½ cup dry white wine
½ cup heavy cream
½ cup unsalted butter, chilled and cut into small cubes
3 tablespoons soy sauce
4  shiso leaves
coarse kosher salt
ground white pepper
2 tablespoons canola oil
6 (6 ounce) mahi mahi fillets
4 tablespoons sesame seeds
4 tablespoons black sesame seeds

Directions:
In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook  until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm. Preheat oven to 425 degrees F (220 degrees C). Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 Servings

Calories: 501.6
Fat: 34.6 g
Saturated fat: 15.8 g
Carbohydrates: 11 g
Sugars: 1.2 g
Dietary fiber: 2.6 g
Protein: 35.6 g
Cholesterol: 191.9 mg
Sodium: 775.7 mg
Tilapia and Vegetable Stir Fry


Ingredients:
rice vinegar, canola oil, garlic cloves, ginger, Chinese cabbage, broccoli florets, carrots, chicken broth, soy sauce, scallions

Directions:
Place tilapia and vinegar in medium bowl and toss to coat. Set aside.
Heat large nonstick skillet over medium heat until drop of water sizzles in pan. Add oil and swirl to coat pan.
Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.
Add cabbage, broccoli, carrots, and bell pepper.
Stir fry until vegetables begin to soften, about 2 minutes.
Add broth and soy sauce; bring to boil.
Add tilapia, cover and cook, stirring occasionally, until fish is just opaque in center, 2-3 minutes.
Remove from heat and stir in scallions.
Easy English Muffins
Category: bread
By Chef John

This English muffin was inspired by one served at the Model Bakery, in Napa, CA. Theirs are fried in clarified butter. I didn't actually use their recipe, since I wanted to experiment with a simpler, faster method; but if it makes you feel any better, I did cook them in clarified butter.

Ingredients:
1 ½ teaspoons active dry yeast, divided
2 cups all-purpose flour, divided, plus more for rolling
¾ cup warm water, divided
2 teaspoons vegetable oil
1 teaspoon kosher salt
1  egg white
2 tablespoons cornmeal, or as needed
¼ cup clarified butter (ghee)

Directions:
Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours. Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours. Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled). Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.

Prep time: 10 mins
Cook time: 14 mins
Total time: 3 hrs 34 mins
Yields: 6 muffins

Calories: 256.2
Fat: 10.5 g
Saturated fat: 5.6 g
Carbohydrates: 34.5 g
Sugars: 0.2 g
Dietary fiber: 1.5 g
Protein: 5.5 g
Cholesterol: 21.9 mg
Sodium: 331.8 mg
Grands!® Monkey Bread
Category: trusted-brands-recipes-and-tips
By Pillsbury

This is it! The classic monkey bread recipe, oozing with warm caramel and cinnamon. Monkey bread is irresistible!

Ingredients:
½ cup granulated sugar
1 teaspoon cinnamon
2 (16.3 ounce) cans Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
½ cup chopped walnuts  (Optional)
½ cup raisins  (Optional)
1 cup firmly packed brown sugar
¾ cup butter or margarine, melted

Directions:
Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. In small bowl, mix brown sugar and butter; pour over biscuit pieces. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Prep time: 25 mins
Total time: 1 hr 5 mins
Yields: 12 servings

Calories: 508.2
Fat: 25.3 g
Saturated fat: 11.6 g
Carbohydrates: 64.4 g
Sugars: 35.6 g
Dietary fiber: 2 g
Protein: 6.4 g
Cholesterol: 30.5 mg
Sodium: 882.6 mg
Easy-to-Make Apple Sandwich
Category: appetizers-and-snacks
By eXpErImEnTaLcHeF

This is simple snack that is fun to make with your kids and good for anytime.

Ingredients:
1 ½ tablespoons creamy peanut butter  (Optional)
2 slices apple
2 tablespoons granola, or more to taste

Directions:
Spread peanut butter over one side of one apple slice; top with granola. Place remaining apple slice atop the granola to finish the sandwich.

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

Calories: 254.7
Fat: 16.1 g
Saturated fat: 3.2 g
Carbohydrates: 22.6 g
Sugars: 12.6 g
Dietary fiber: 4.5 g
Protein: 8.6 g
Sodium: 116.5 mg
Passover Almond Macaroons


Ingredients:
"sugar"

Directions:
Beat egg yolks well.
Add sugar, and beat until mixture is lemon colored.
Add the ground almonds and mix thoroughly.
Chill for one hour in the refrigerator.
Preheat oven to 350 F (180 C].
Take small pieces of the mixture and shape into small balls.
(I used a melon baller, for a 5/8-3/4" diameter cookie].
Place the macaroons on a greased baking sheet, 1 inch apart.
Top with half an almond.
Bake in the oven for 10 minutes.
Notes: These cookies spread.
I have made up to a triple batch with good results.
Be careful if using a food processor to powder the almonds.
They seem to turn the nuts into almond butter, rather than a flour-like consistency.
Root Beer Ham


Ingredients:
"cooked ham"

Directions:
Put the ham in a 6 quart slow cooker., Pour the root beer over the ham until covered., Cover and cook on LOW for 3-4 hours.
Gluten Free Pumpkin Pancakes


Ingredients:
sugar, salt, ground cinnamon, skim milk, canned pumpkin, butter

Directions:
Combine first 5 ingredients in a large bowl., Make a well in the center of the mixture., Combine milk and next 3 ingredients., Add to flour mixture, stirring just until dry ingredients are moist., Beat egg whites at high speed with an electric mixer until stiff peaks from., Gently fold into pumpkin mixture., Pour 1/4 cup of batter for each pancake onto a hot non-stick griddle or skillet., Cook pancakes until tops are covered with bubbles and edges look cooked., Turn and cook other side.
Vegan Cheesy Rice & Cabbage Casserole


Ingredients:
cabbage, diced tomatoes, nutritional yeast, sausage, canola oil, brown rice, garlic, baby portabella mushrooms, carrot, salt, pepper, cayenne pepper, oregano

Directions:
Chop ½ of a head of cabbage up into thin strips and place (uncooked] in the bottom of a lightly greased casserole dish.
Sautee mushrooms, garlic, cayenne pepper, oregano & sausage in the Braggs amino acids on medium-high heat until the mushrooms start to soften. Layer on top of the cabbage.
Layer ½ cup nacho cheese on top of the mushrooms/sausage mixture.
In same pan, add canola oil and the onion. Add salt to taste. Cook until onions are translucent.  Add it on top of the cheese layer.
Mix the nutritional yeast with the rice, and then layer the rice on top of the onions.
On top of the rice, layer the entire shaved carrot.
On the carrot, layer the fire roasted tomatoes.
Add the bread crumbs on top of the tomatoes.
Add the rest of the nacho cheese, spread evenly, on top of the bread crumbs.  Sprinkle with salt & pepper.
Cook at 350 for 55 minutes; then broil for 5 minutes.
Buck's Sunrise Fizz


Ingredients:
character(0]

Directions:
Frost 2 6 oz Champagne flute., Carefully pour Grenadine into bottom of flute., Add the orange juice., Top off with the Champagne.
Garlic Herb Wine Marinated Salmon


Ingredients:
olive oil, water, white vinegar, salmon fillets

Directions:
Mix Marinade Mix, oil, water and vinegar in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove salmon from marinade. Discard any remaining marinade.
Grill over medium-high heat 6 to 7 minutes per side or fish flakes easily with a fork.
Strawberry Pancake Trifle


Ingredients:
flour, sugar, salt, baking powder, eggs, butter, milk, fresh strawberries, granola cereal, honey, sugar, of fresh mint

Directions:
Mix the dry pancake items first.
Combine the eggs and melted butter to the milk and slowly stir into the flour mixture.
Let sit at least 10 minutes while heating the pan.
Put a ladle of pancake mix into buttered pan and flip when risen and cook other side for 2 minutes
Meanwhile, cut half of the strawberries in half and set aside.
Then quarter the other strawberries and mix them with the melted jam.
In large bowl, add the whipping cream and whisk until firm.
Mix the yogurt and honey and fold them through the cream.
In 3 1/2-quart glass trifle bowl, cut 3 of your pancakes in half and layer them againstthe bottom of the bowl, round side up. Then arrange some more pancakes at the bottom (cut them in half again if that makes it easier to layer.] Repeat the layer of half pancakes.
Put 1/3 of the cream mixture into a piping bag and pipe it all on top of the pancakes.
Sprinkle over half of the granola. Then layer the strawberry halves against the glass on top of the cream, alternating the direction of the strawberries’ tip.
Now layer the half pancakes as you did before and pipe the other 1/3 of the cream on top.
Sprinkle over the rest of the granola. Now spoon the quartered strawberries and jam over the cream. Pipe the rest of the cream on top and decorate with some more freshly quartered strawberries and some mint leaves.
Southwest Sagebrush Potato Pancakes


Ingredients:
all-purpose flour, carrot, scallions, fresh cilantro, salt, pepper, butter, salsa

Directions:
Preheat oven to 400 degrees.  Line 2 cookie sheets with foil (for easy clean up] and set aside.
In a large bowl, put 20 ounce bag of Simply Potatoes Southwest Style Hash Browns that have been squeezed in paper towels to remove extra moisture.  Stir in beaten eggs, flour, grated carrot, chopped red pepper, scallions, chopped cilantro, taco seasoning, salt and pepper.
Heat a non-stick griddle pan on medium high heat while you are blending the ingredients.  Melt 1 teaspoon vegetable oil with 1 tablespoon butter together in the pan, and using a half cup measure, scoop out four servings of potato mixture and put onto hot griddle.  With a spatula, press down to flatten to approximately 1/4 inch thick and cook for 3 to 5 minutes or till crisp and brown on the bottom.  Flip each patty over, cook till brown on bottom, and place on the prepared cookie sheets.  Repeat with remaining potato, vegetable oil and butter.
Put the cookie sheets with the eight patties into a 400 degree oven for 5 minutes.  Serve hot or warm with Salsa if desired.
Oh so Easy Ice Box Coconut Cake


Ingredients:
water, eggs, sour cream, Cool Whip, sugar

Directions:
Mix the cake mix according to directions on box. Bake in 2 cake layers and cool; split into 4 layers.
Mix 2 packages fresh frozen coconut with the sour cream and sugar. Set aside 1/2 c of this mixture for later use.
Spread the rest between layers. Now mix the 1/2 c mixture with the whipped topping; spread on top and sides. Refrigerate 3-4 days in an airtight container before cutting. Leave at least 3 days, 4 is better. Very moist.
Note:  For a prettier presentation, toast about 1/2 cup of the coconut and sprinkle over top and/or sides.
Soused Mushrooms


Ingredients:
button mushrooms, extra virgin olive oil, cider vinegar, bay leaf, peppercorns, fresh parsley

Directions:
Place the mushrooms in a skillet and add just enough olive oil to coat them all.
Fry them over very low heat until they are just tender.
Transfer them to an oven-proof dish and pour in just enough cider vinegar to come half-way up the <U+0091>shrooms.
Add the bayleaf and peppercorns.
Cook in a slow oven (approximately 300° Fahrenheit] for 1 hour.
Chill the mushrooms.
Roll them in finely chopped parsley and serve them on cocktail sticks in Bloody Marys or with chilled tomato juice, or serve them any other way as the mood strikes.
Gil’s Pork Meatballs W / Gravy  #RSC


Ingredients:
olive oil, sweet onion, ground pork, eggs, dried parsley, frozen chopped spinach, garlic cloves, salt, ground black pepper, red pepper flakes, parmesan cheese, black pepper

Directions:
Cover a baking sheet with foil and spray lightly with cooking spray.
Soak bread crumbs in milk in a small bowl for 20 minutes.
Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 10 to 15 minutes.
Mix in a large bowl pork ,onions, Ranch mix, bread crumbs, eggs, parsley, garlic, spinach, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture  until combined. Form meat mixture into balls about 4 inches in diameter. Cover and refrigerate for about thirty minutes to one hour. In a sauce pan combine the mushroom soup and Ranch dressing, add a pinch of black pepper. Cook until it simmers.
Preheat an oven to 425 degrees. Arrange meatballs onto greased baking sheet. Bake in the preheated oven until browned, usually about 30 to 40 minutes.  Remove from oven and serve, pour gravy mixture over the meatballs.
Currywurst
Category: world-cuisine
By PERPIGILLIUM

This is my adaptation of currywurst. It's always a hit with sauerkraut in my house! Yummy!

Ingredients:
1 tablespoon vegetable oil
1  onion, minced
1 (6 ounce) can tomato paste
3 tablespoons water
¼ cup brown sugar
½ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon dry mustard
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
2 tablespoons cider vinegar
1 tablespoon vegetable oil
3 tablespoons curry powder
1 tablespoon sweet Hungarian paprika
2 cups ketchup
1 cup water
4  beer bratwursts

Directions:
Heat the oil in a skillet over medium heat. Cook the onion in the hot oil until soft, but do not brown. Combine the tomato paste, 3 tablespoons water, brown sugar, salt, cumin, mustard, cinnamon, cloves, and vinegar in a pot over medium heat; simmer 2 minutes; stir in the cooked onion. Mix together 1 tablespoon vegetable oil, curry powder, Hungarian paprika, ketchup, and 1 cup water in a bowl; stir into tomato paste mixture; simmer another 2 minutes. Cook the bratwurst in a large skillet over medium heat until browned. Pour the sauce into the skillet with the bratwurst. Reduce heat to low and cook until sausages reach an internal temperature of 165 degrees F (75 degrees C), about 10 minutes.

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

Calories: 609.8
Fat: 35.7 g
Saturated fat: 10.7 g
Carbohydrates: 60.9 g
Sugars: 47.3 g
Dietary fiber: 4.9 g
Protein: 18 g
Cholesterol: 69.2 mg
Sodium: 2761.8 mg
Healthy Tuna Salad or Tuna Ceviche


Ingredients:
tuna, cucumber, radishes, onion, tomatoes, avocado, lemons, lime juice, salt, pepper

Directions:
Cook your corn by preferred method.  I usually buy unhusked corn and stick it 4 minutes in the microwave after I've soaked it in water for a 1 minute or 2.
Shave off the cooked corn kernels from the cob and add kernels into a bowl.
Mix in remaining ingredients, except for the lemon or lime juice, salt, and pepper.  Feel free to seed the serrano pepper if you're not used to spicy food.
Add lemon or lime juice slowly and mix add more or less according to taste.
Add salt and pepper to taste.
Serve as topping on tostadas or on crackers.
Smoked Mackerel Noodles With Cucumber and Herbs


Ingredients:
soy sauce, fresh ginger, garlic clove, chile, mint, parsley, cucumber, green onion

Directions:
Mix together the soy sauce, sesame oil, ginger, birds-eye chilli (seeded to make it less hot if you prefer] and garlic along with 1 tbsp water to make a dressing.
Rinse the cooked noodles under cold water and return to a large bowl.
Toss with the onions, herbs and dressing. Put the noodles in serving dishes.
Skin and break up the mackerel and sprinkle it over the noodles.
Garnish with cucumber around the plate.
Spicy Citrus Grilled Chicken


Ingredients:
chicken pieces, lime, juice and zest of, orange, juice and zest of, olive oil, dried oregano, garlic cloves

Directions:
Place chicken in a large zip-top plastic bag.
In a bowl, whisk together lime juice and zest, orange juice and zest, oil, oregano, garlic, jalapeno.
Pour marinade into plastic bag over chicken and lay flat in a shallow dish.  Refrigerate for at least 90 minutes or up to 4 hours, turning occasionally.
Remove chicken from marinade and season with salt and pepper.
Grill chicken until browned and internal temperature reaches 165 degrees F.
RED CURRY WITH ROASTED DUCK/ Gang Phed Ped Yang


Ingredients:
coconut milk, duck, red curry paste, Thai fish sauce, sugar, palm sugar, cherry tomatoes, fresh pineapple, seedless grapes, paprika, sweet basil, fresh lime leaves

Directions:
Pour the oil into a wok add he curry paste and coconut milk low heatstir until mixed until the coconut oil begins to separate out.
Add the fish sauce, palm sugar sugar and torn lime leaves. Simmer for 2 more minutes.
Add the duck.
Add  the coconut milk and simmer for 5 minutes add paprika,baby eggplant Sweetcorn,grapes tomatoes,pineapple and Sweet basil.
Thin and Crispy Chocolate Chip Cookies


Ingredients:
light brown sugar, unsalted butter, granulated sugar, eggs, vanilla extract, white flour, table salt, baking soda, dark chocolate, chocolate chips

Directions:
Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.
In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.
Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.
Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.
Cook's Note.
The recipe does yield a lot of dough, but it's a great freeze and bake cookie. Once you have scooped all the dough and placed them into the freezer, you can pop them into a zip top bag and just bake off as many as you want when you need to!