xiaoxl/recipe_data huggingface dataset:
Valley Hot & Cool Blue Barnyard Burgers #RSC


Ingredients:
lemon juice, chipotle hot sauce, celery seed, red cayenne pepper, dried chives, fresh cilantro, blue cheese, diced tomatoes with green chilies, black beans, frozen sweet corn, ground turkey, ground pork, garlic powder, hot chili powder, extra virgin olive oil, red sweet bell pepper, yellow sweet onion, coarse salt, celery

Directions:
In a small bowl, mix the Hidden Valley® Original Ranch® Light, Greek Yogurt, 1 tablespoon lemon juice, hot sauce, celery seed, cayenne, chives, cilantro, blue cheese and mix well. Refrigerate until needed.
Put tomatoes into a large bowl. Use a fork to partially mash the beans and place into bowl with tomatoes. Add the corn, ground turkey, pork, Hidden Valley Original Ranch Seasoning Mix, garlic powder, chili powder and mix gently but thoroughly with hands and set aside.
Heat a large, non-stick skillet over medium-high and add 1 tablespoon oil. When hot, add the pepper and onion strips, balsamic vinegar, 2 tablespoons lemon juice and kosher salt. Reduce heat to low and cook for 20 minutes, stirring occasionally. Remove from heat.
Preheat oven to 325 degrees F. Divide meat into 8 equal portions. Heat 1 tablespoon oil in the same non-stick skillet over medium and when hot, shape 4 patties into oblong shape and cook for 5 minutes on each side, until nicely browned, lowering heat if they brown too quickly. Remove to a baking sheet and repeat with remaining 4 patties, adding more oil if needed, and place in the oven for 8 minutes.
Place pitas on a baking sheet in a single layer and when patties come out, put in oven for 2 minutes. Remove and cut in half.
To assemble, fill each pita half with a patty and put equal amounts of the pepper & onion mix over the patties. Spoon some of the Hot-Blue sauce over the burgers. Put remaining sauce in a bowl and serve on the side with the celery and carrots. Serves 8.
Parmesan and Basil Chicken Salad
Category: salad
By Janet Schaufele

A creamy, yummy chicken salad that is a little different from the usual recipes.

Ingredients:
2  whole skinless, boneless chicken breasts
salt and pepper to taste
1 cup mayonnaise
1 cup chopped fresh basil
2 cloves crushed garlic
3 stalks celery, chopped
⅔ cup grated Parmesan cheese

Directions:
Season chicken with salt and pepper.  Roast at 375 degrees F (190 degrees C) for 35  minutes, or until juices run clear. Let cool, and chop into chunks. In a food processor, puree the mayonnaise, basil, garlic, and celery. Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 50 mins
Yields: 4 servings

Calories: 591.6
Fat: 49.1 g
Saturated fat: 9.3 g
Carbohydrates: 3.9 g
Sugars: 1.2 g
Dietary fiber: 0.6 g
Protein: 33.5 g
Cholesterol: 101.1 mg
Sodium: 617.6 mg
Chocolate Dipped Coconut Macaroons


Ingredients:
sweetened condensed milk, vanilla, salt, sweetened coconut, shortening

Directions:
Preheat oven to 325 degrees.
Mix sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.
Drop the dough about 2 inches apart onto coated cookie sheet. Form the cookies moistening your hands with water as necessary to prevent sticking.
Bake 22 - 25 minutes until lightly golden on top.
Cool the cookies on the baking sheets until slightly set, about 5 minutes; remove to a wire rack with a metal spatula.
Cool cookies to room temperature 40 minutes.
Combine ingredients for chocolate dipping sauce. Heat in microwave in medium temperature, remove and stir until chocolate is smooth.
Dip each macaroon 1/2 inch into chocolate sauce. Place on cookie sheet with wax paper.
Refrigerate the macaroons until the chocolate sets about one hour before serving.
Crawfish Etouffee


Ingredients:
flour, onions, celery, green pepper, garlic, crawfish tails

Directions:
Add flour to hot oil to make a dark, chocolate colored roux stirring constantly.
Add seasoning blend, onion, celery, green pepper, and garlic to roux.
In another pot heat chicken stock to piping hot, stir in roux gradually until blended well.
Cook for 20 minutes over medium heat.
Add crawfish and cook an additional 10 minutes.
If desired chopped green onions and parsley may be added 5 minutes before serving for garnish.
Serve with rice.
Roasted Rainbow Carrots


Ingredients:
olive oil, lemon juice, thyme, maple syrup, sea salt, black pepper, carrots, parsley

Directions:
Preheat oven to 400ºF and line a baking dish with foil; set aside.
In a small bowl, combine olive oil, butter lemon juice, thyme, maple syrup, sea salt and black pepper. Stir the ingredients well. Place carrots in a single layer in the prepared baking sheet and pour over the marinade; toss until well coated.
Transfer to preheated oven and roast carrots for about 25-30 minutes, flipping them half way. Transfer to a serving plate and sprinkle parsley over.
Deep-Fried Peanuts
Category: appetizers-and-snacks
By Kristi Whittington

A true Southern delicacy. This recipe comes from the peanut capital of the world: Sylvester, Georgia. Passed down through generations, this is sure crowd pleaser. Straight from momma's kitchen.

Ingredients:
oil, or as needed
1 cup shelled raw peanuts
salt to taste

Directions:
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook peanuts in preheated oil until fragrant and hot, about 2 minutes. Transfer to paper-towel lined plates to drain. Season peanuts with salt.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 cup

Calories: 100.4
Fat: 10 g
Saturated fat: 1.3 g
Carbohydrates: 1.5 g
Sugars: 0.4 g
Dietary fiber: 0.8 g
Protein: 2.4 g
Sodium: 1.6 mg
Easy Sauteed Button Mushrooms With Lemon Cream Sauce


Ingredients:
butter, button mushrooms, salt, dry white wine, lemon juice, nutmeg, black pepper

Directions:
To prepare this recipe in two batches: melt 1/4 cup butter in a large skillet over medium heat.
Add in half of the mushrooms, and saute until absolutely NO juices remain (about 15-18 minutes] and season with salt.
Add in 1/2 cup wine, 1 tablespoon lemon juice and just a tiny pinch of nutmeg; boil until slightly reduced stirring occasionally (about 5-6 minutes].
Add in 1 cup whipping cream and boil until sauce thickens and coats the mushrooms (about 10 minutes].
Season with black pepper and transfer to a bowl.
Repeat with remaining mushrooms (if using 4 pounds].
Cauliflower Salad with Cheddar and Bacon
Category: salad
By TAMATHAK

My aunt has been bringing this cold dish to our family reunion for years, and there's never any left.

Ingredients:
1 head cauliflower, cut into small florets
1  red onion, chopped
1  green bell pepper, chopped
8 ounces shredded Cheddar cheese
1 ½ cups cooked crumbled bacon
2 cups creamy salad dressing (such as Miracle Whip®)
½ cup white sugar

Directions:
Toss cauliflower, onion, and green bell pepper together in a bowl; add Cheddar cheese and crumbled bacon. Stir salad dressing and sugar together in a separate bowl, pour into cauliflower mixture, and toss until well coated. Chill in the refrigerator until flavors blend, about 2 hours.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 1 /2-cup servings

Calories: 183.9
Fat: 13.2 g
Saturated fat: 4.2 g
Carbohydrates: 9 g
Sugars: 7.8 g
Dietary fiber: 0.8 g
Protein: 7.1 g
Cholesterol: 29 mg
Sodium: 492.7 mg
Honey, Mustard and Rosemary Roast Pork


Ingredients:
beer, Dijon mustard, honey, olive oil, fresh rosemary, dried rosemary, garlic, boneless pork loin roast

Directions:
Whisk first 6 ingredients to blend in 8x8x2-inch glass baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.
Preheat oven to 350°F Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Let stand 15 minutes.
Strain marinade into heavy medium saucepan. Add cream and juices from roasting pan. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.
Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.
Serves 4 to 6.
Chicken and Peppers in Garlic Wine Sauce


Ingredients:
chicken breasts, extra virgin olive oil, garlic cloves, red bell peppers, dry white wine

Directions:
Salt chicken breasts on both sides.
Pour olive oil into a large, heavy fry pan and place on medium heat.  When hot, place chicken breasts in pan and brown on both sides.
Add garlic to pan and saute with chicken over low heat.
Cut peppers into large strips and place in pan.
Pour 12 oz white wine into pan and cook on medium heat until chicken is cooked through.  If wine evaporates, add 4 oz more and continue to cook.
Slice chicken and place on platter with the garlic slices and red pepper.  Pour wine sauce over top and serve.
Judy's Pumpkin Soup
Category: soups-stews-and-chili
By IAMKC

Do you have guests you would like to impress? This is the best pumpkin soup I have ever tasted. It is so good it leaves you with a craving that lasts for weeks! Wonderful to serve for the holidays. I like to serve this soup in hollowed-out individual pumpkins for a special presentation.

Ingredients:
¼ cup butter
1 large onion, finely chopped
1  leek, white portion only, chopped
4 cups chicken broth
1 (29 ounce) can pumpkin puree
1 teaspoon curry powder
1 teaspoon salt
¼ teaspoon ground white pepper
¼ teaspoon ground ginger
1 teaspoon bay leaf
1 cup half-and-half

Directions:
Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil. Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 6 servings

Calories: 200.4
Fat: 13.2 g
Saturated fat: 8 g
Carbohydrates: 18.5 g
Sugars: 7.1 g
Dietary fiber: 4.7 g
Protein: 4.2 g
Cholesterol: 39.3 mg
Sodium: 1564.4 mg
Spaghetti With Lentil Bolognaise


Ingredients:
onion, fresh garlic cloves, leek, lentils, button mushrooms, fresh marjoram, fresh thyme, crushed tomatoes, zucchini, sea salt, fresh ground black pepper, angel hair pasta, parmesan cheese

Directions:
Spray a non-stick pan with oil, or add the tablespoon of oil to the pan and heat; add the onion and sauté until it has begun to soften soften; add the garlic, leek, lentils, mushrooms marjoram and thyme and sauté for 5 minutes, stirring occasionally.
Stir in the tomatoes and zucchini, season with salt and freshly ground black pepper, to taste, and simmer for 5 minutes, or until the zucchini is tender.
Meanwhile, cook the angel hair spaghetti in a large pot of boiling water for 8-10 minutes; drain and serve on plates, top with the pasta sauce and shavings of the parmesan cheese.
Maple Pots De Creme


Ingredients:
heavy cream, maple syrup, salt, vanilla extract

Directions:
Bring the cream, maple syrup and salt to a simmer in a sauce pan.
Mix the egg yolks and vanilla in a large bowl.
Mix the cream mixture into the egg yolks a little at a time.
Strain the mixture through a fine sieve.
Pour the mixture into 4 ramekins.
Place the ramekins in a baking dish and fill the baking dish with hot water until it come halfway up the ramekins.
Bake in a preheated 300F oven until set, about 50-60 minutes.
Remove from hot water bath and let cool to room temperature.
Orange Raisin Rice Blend


Ingredients:
long grain rice, bouillon cubes, golden raisin, salt, water, butter

Directions:
Combine above ingredients in a heavy saucepan., Turn the heat to high., When mixture thickens, reduce heat to medium-low., Stir once with fork and cover tightly., Simmer 12-14 minutes, or until all liquid is absorbed.
Roasted Garlic Bread


Ingredients:
unsalted butter, garlic, dried basil, parmigiano-reggiano cheese, mozzarella cheese

Directions:
preheat oven to 350 and cut garlic bread in half horizontally, place on baking sheet covered with aluminum foil.
remove all of the garlic bulbs from the head and pop them from their skin. Arrange them on a seperate piece of aluminum foil and drizzle them in extra virgin olive oil.
fold the foil over so it makes a pouch and bake in the oven for about 35-40 minutes or until the garlic turns gold and soft. Remove from oven and cool.
Mash the garli[it should be soft now] or pulse it in the food processor. Mix the paste with the room temperature butter until evenly mixed. Refrigerate it at this point for 30 minutes. Make sure its mixed very well.
Coat the sliced bread in extra virgin olive oil and bake for 10 minutes or until the bread is slightly crispy, not toasted. Let cool slightly.
Spread the roasted garlic butter on the bread. Sprinkle the basil and cheeses on the bread and bake for 12-15 minutes or until toasted.
Serve with your favorite Italian meal.
Creamy Vinaigrette
Category: side-dish
By USA WEEKEND columnist Pam Anderson

A delicious, versatile dressing for pasta or green salads. Easily made in advance for use just before service.

Ingredients:
¼ cup rice wine vinegar or lemon juice
2 tablespoons Dijon mustard or mayonnaise
1  large garlic clove, minced
Salt and freshly ground black pepper
⅔ cup olive oil

Directions:
Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.

Yields: 1 cup

Calories: 163.6
Fat: 18 g
Saturated fat: 2.5 g
Carbohydrates: 0.9 g
Sodium: 239.5 mg
Nick's Famous Fluffy Rice and Chicken Casserole


Ingredients:
milk, long grain brown rice, mushrooms, chicken

Directions:
Preheat oven to 350.
Mix soup and milk, reserving one cup; pour remainder into UNgreased 13x9 cake or casserole pan.
Add rice, mushrooms and minced onion to the soup-milk, mixing well.
Lay chicken pieces over rice-soup-milk mixture, pour reserved milk over the top of the chicken.
Cover with foil, sealing edges TIGHTLY.
Bake for one hour; uncover and bake until golden & bubbly (about 15-20 more minutes].
Black Bean Soup With Lime


Ingredients:
ham hock, water, water, dried black beans, red onion, bay leaf, whole canned tomatoes, salt, fresh lime juice, lime slice

Directions:
In a 5-quart kettle simmer ham hock in 3 quarts water, covered, 1 hour. Add beans, onion, and bay leaf and simmer, uncovered, 1 hour, or until beans are just tender. Stir in tomatoes with juice, salt, and remaining cup water and simmer soup 45 minutes, or until beans are tender. Soup may be made 1 day ahead, cooled completely, and chilled, covered.
Remove ham hock and reserve for another use. Discard bay leaf and stir in lime juice to taste. Divide soup among 8 bowls and garnish with lime slices.
Raisin Loaf
Category: bread
By Carol

This loaf is light in color and comes from New Zealand.

Ingredients:
¼ cup margarine
¾ cup white sugar
2  eggs
1 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup golden raisins
½ cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan. Place butter, sugar, and 1 egg in large bowl. Beat well. Beat in second egg. Stir in milk and vanilla. In another bowl measure in flour, baking powder, and salt. Stir in raisins. Pour all at once into batter. Stir to moisten only. Spoon into greased loaf pan. Bake in 350 degree F (175 degree C) oven for 1 hour or until it tests done. Cool 10 minutes. Turn out of pan. Cool on rack. Wrap to store. Allow to ripen a day or two to improve flavor. Serve buttered.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 -9x5x3 inch loaf

Calories: 217.4
Fat: 5.2 g
Saturated fat: 1.2 g
Carbohydrates: 39.3 g
Sugars: 20.8 g
Dietary fiber: 1 g
Protein: 4.3 g
Cholesterol: 32.6 mg
Sodium: 243.8 mg
Rhubarb Smoothies and Shakes


Ingredients:
granulated sugar, fresh rhubarb, rhubarb, frozen blueberries, strawberry, milk, low-fat ice cream

Directions:
RHUBARB BASE:
In a non-reactive medium saucepan, stir together sugar and orange juice.
Stir in rhubarb and bring to boil over medium-high heat.
Reduce heat to medium and simmer, stirring occasionally, until rhubarb is tender, 5 to 7 minutes.
Transfer to airtight container.
Cool, cover and refrigerate for up to 1 week.
FOR EACH PICK-A-FRUIT AND RHUBARB MILKSHAKE:
Toss the 1/2 cup rhubarb base mix and chosen fruit into a blender.
Add some milk or frozen yogurt or ice cream for a thicker shake.
Blend until mixed well.
Impossible Greek Spinach Pie


Ingredients:
green onion, butter, spinach, cottage cheese, milk, Bisquick, eggs, lemon juice, pepper, parmesan cheese, nutmeg

Directions:
Cook onions in butter., Mix in spinach., In a greased dish layer spinach and cottage cheese., Put last 7 ingredients in a blender and mix well., Pour over casserole., Bake at 350 degrees F for about 35 minutes, until knife comes out clean.
Pannukakku


Ingredients:
flour, sugar, baking soda, salt, milk, eggs, butter

Directions:
Heat the oven 225*C / 425*F.
Melt the butter and let it cool down awhile.
Mix all dry ingredients together.
Add milk, eggs and melted butter. Whisk.
Pour it on sheet pan (mine is 37cm x 39 cm x 4 cm = 15" x 15" x 1,5"].
Let it bake about 30 minutes.
Serve with strawberry, apple or rasberry jam.
Spinach, Strawberry & Asparagus Salad


Ingredients:
fresh asparagus, fresh spinach, fresh strawberries, red onion, pecans, lemon juice, honey

Directions:
Blanch asparagus & cool., Toss the spinach, asparagus, onion, pecans and strawberries together in a bowl., In a small bowl, combine the dressing ingredients and mix well., Pour dressing over salad and toss., Chill before serving.
Easy Taco Fries


Ingredients:
"baking potatoes"

Directions:
Oil/spray baking sheet; preheat oven to 450.
Mix potatoes and taco seasoning-- can stir in lg bowl or shake together in a bag until coated.
Spread on baking sheet.
Bake 20-30 min, turning several times.
Longer cooking= crisper fries.
Chili Macaroni and Cheese


Ingredients:
ground beef, salt, pepper, green pepper, onion, garlic clove, chili sauce, water, chili powder, canned corn niblet

Directions:
Cook and drain ground beef with salt, pepper, green pepper, onion and garlic.
Add chili sauce, water, chili powder and corn.
Simmer about 10 minutes to heat through.
Meanwhile, prepare macaroni as directed on package.
Combine sauce and pasta.
Note. I use jarred pureed garlic, about 1 tsp, instead of whole cloves. Also, if you don't care to use the macaroni and cheese package, you can make your own, or use some other pasta. The sauce by itself makes about 4 cups, and is quite thick.
Note -- The first time I made the sauce, I froze it before adding the pasta. It was still very good even after three months in the freezer.
Quick Lemon Iced Tea - by the Glass


Ingredients:
water, tea bags, fresh lemon, artificial sweetener

Directions:
Place water in a microwave-safe measuring cup and microwave on high for 2 1/2- 3 minutes, or until water just begins to boil.
Place tea bags in hot water and allow to steep for approximately 4 minutes.
While mixture is steeping, fill a 20 ounce drinking glass to just below the top with ice cubes and squeeze lemon over the top of the ice.
Pour steeped tea over glass of ice and gently mix lemon with tea.
Serve cold, sweetened if you desire.
Unleavened Bread for Communion
Category: bread
By LEAB77

This recipe has been used for years in our church for Communion bread. Easy to make and stores well in fridge.  Watch carefully when baking, ovens vary in time needed.

Ingredients:
1 cup all-purpose flour
⅓ cup vegetable oil
⅛ teaspoon salt
⅓ cup water

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Mix flour, oil, and salt together in a bowl; add water and mix using a pastry cutter until dough is soft. Form dough into 6 balls and press into disks onto the prepared baking sheet using your hands. Bake in the preheated oven until bread is cooked, 8 to 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 disks

Calories: 182.9
Fat: 12.3 g
Saturated fat: 1.9 g
Carbohydrates: 15.9 g
Sugars: 0.1 g
Dietary fiber: 0.6 g
Protein: 2.2 g
Sodium: 49.3 mg
Chocolate Molasses Raisin Cookies


Ingredients:
all-purpose flour, cocoa powder, baking soda, ground cinnamon, salt, unsalted butter, vegetable shortening, granulated sugar, unsulphured molasses, egg, dark raisin

Directions:
Position rack in center of oven, then preheat oven to 350 degrees F & lightly butter 2 large baking sheets. Set aside.
In a medium bowl, mix flour, cocoa powder, baking soda, cinnamon & salt until a uniform color, then set aside.
In a large mixing bowl & using an electric mixer at medium speed, beat butter & shortening until soft & smooth, about 1 minute.
Scrape down the sides of the bowl, then add sugar & molasses, continuing to beat until light, about 2 more minutes.
Beat in egg until smooth, then remove beaters.
With a wooden spoon or rubber spatual, stir in the prepared flour mixture, but DO NOT OVERMIX ~ Just moisten the flour.
Stir in raisins until you have a soft, drop-cookie dough with no lumps, but with some grains of flour still visible.
Drop by rounded teaspoonfuls onto one prepared baking sheet, spacing the mounds about 1 1/2 inches apart.
Bake for 10 minutes, or until tops appear dry & somewhat cracked but insides are still quite soft.
Meanwhile, drop additional dough onto the 2nd prepared baking sheet, getting a 2nd batch ready to bake when the 1st batch is done.
Remove 1st batch from oven & cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Cool baking sheet for 5 minutes & butter it again to make another batch.
Cheese Ball


Ingredients:
cream cheese, cheddar cheese, green onions, egg, green olives, mayonnaise, onions, parsley

Directions:
Mix cream cheese, cheddar cheese, green onion, pickle relish, hard boiled egg, olives, mayonnaise, and minced onion together.
Chill overnight.
Roll in parsley.
V's Almond Joy--Ee Brownies


Ingredients:
eggs, water, sweetened flaked coconut, sweetened condensed milk, marshmallow cream

Directions:
Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
Prepare Brownies as indicated on the box but add 1 tsp almond extract the same time you add the eggs. Cool. When the brownies are cool, poke holes all over the brownie's surface with a fork. (Keep the oven on].
Put the condensed milk into a small medium sized saucepan and bring to a low boil over medium heat. Stir often so it doesn't turn the milk into caramel. Add the marshmallow cream and continue mixing until combined. Add the coconut and mix well. Spoon the coconut mixture over the cooled brownies and put it back in the oven for 8 minutes. Cool. (Turn off oven].
In small bowl, melt chocolate chips in the microwave for a minute at a time and mix well. Continue until completely melted. Drizzle over bars. While the chocolate is still soft and unset, scatter almonds over the bars too. Cover lightly and store in the refrigerator until ready to serve.
Cut brownies 3 lines lengthwise with a sharp knife, then 5 lines across. You'll have 18 beautiful almond-joy-ee brownies!
Raves all around!