xiaoxl/recipe_data huggingface dataset:
Eagle Brand® Lemon Cream Pie
Category: trusted-brands-recipes-and-tips
By Eagle brand

You'll taste a burst of lemon flavor in every bite of this rich and smooth pie.

Ingredients:
3  large egg yolks
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
½ cup Santa Cruz Organic® Pure Lemon Juice
1 (9 inch) prepared graham cracker or baked pie crust
Frozen whipped topping, thawed or whipped cream
¼ teaspoon Grated lemon peel

Directions:
Heat oven to 325 degrees F. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into crust. Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours. Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.

Prep time: 15 mins
Cook time: 30 mins
Total time: 4 hrs 45 mins
Yields: 8 servings

Calories: 409.8
Fat: 15.5 g
Saturated fat: 6.7 g
Carbohydrates: 36.5 g
Sugars: 28.3 g
Dietary fiber: 0.5 g
Protein: 4.3 g
Cholesterol: 94.3 mg
Sodium: 244.7 mg
Maple Cookies


Ingredients:
shortening, butter, margarine, brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, vanilla, white chocolate chips, pecans, butter, margarine, powdered sugar, milk, pecan halves

Directions:
In a mixing bowl, cream shortening, butter and brown sugar.
Add eggs, one at a time, beating well after each.
Beat in vanilla and maple flavoring.
Combing the flour and baking soda; gradually add to creamed mixture.
Stir in vanilla chips and pecans.
Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.
Bake at 350° for 8-10 minutes or until golden brown.
Cool for 2 minutes before removing to wire racks.
In a mixing bowl, cream butter and powdered sugar.
Beat in maple flavoring and enough milk to achieve a spreadable consistency.
Frost cooled cookies.
Top each with a pecan half.
Parsley, Sundried Tomatoes and Red Pepper Pasta Salad


Ingredients:
pasta, sun-dried tomato packed in oil, sea salt, black pepper, parmesan cheese, fresh parsley, extra virgin olive oil, apple cider vinegar, pure maple syrup, minced garlic cloves

Directions:
In a large bowl combine cooled pasta, red pepper and sundried tomatoes.
In another bowl whisk together all the dressing ingredients, then add to pasta and combine well. Add Parmesan cheese, sea salt, black pepper and stir until all the pasta is well coated.
For best results Refrigerate salad overnight. Stir couple of times while the pasta is marinating. Bring to room temperature before serving and top with some fresh parmesan cheese.
No Boil Macaroni and Cheese


Ingredients:
elbow macaroni, boiling water, butter, salt, cottage cheese

Directions:
Preheat oven to 375 degrees.  Grease a 9 X 13 pan (I just spray it with Pam] and dump ingredients into pan, stirring to combine.
Bake for 45 minutes.
If you like a crispy top, put it under the broiler for a few minutes, watching carefully to ensure it doesn't burn.
Kale With Tomato and Polenta


Ingredients:
kale, garlic cloves, mushrooms, crushed red pepper flakes, raisins, diced tomatoes, cornmeal

Directions:
Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
Prepare garlic and mushrooms.
Coat large non-stick covered frying pan or dutch oven (at least 5 quarts] with oil. Add garlic, mushrooms and pepper flakes.
Cook over medium heat, stirring frequently, adding small amounts of water as needed to prevent sticking until mushrooms start to soften.
Add tomatoes and raisins and heat through.
Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding small amounts of water if needed to prevent sticking.
Cover and turn heat very low to keep warm.
Mix corn meal with broth and bring to a boil, stirring constantly.
Continue to stir until polenta thickens and begins to pull away from pot.
Serve kale mixture on top of polenta.
Crock Pot Harvest Stoup


Ingredients:
lean ground turkey, chicken, yellow onion, garlic cloves, kidney beans, sweet potato, acorn squash, tomatoes and green chilies, chicken broth, clove, allspice

Directions:
Peel and chop all of the vegetables, and add it to the crockpot. Break up the ground meat with your fingers and add it inches Dump in the kidney beans and the can of tomatoes and chilies. Add the broth and the seasonings. Stir well. It will look like there isn't enough liquid, but more will be made from the vegetables and meat. I promise.
Cook on low for 7 to 9 hours. Mine took about 9 hours because I have an older crockpot. Yours may take less time.
Pesto Tomatoes
Category: appetizers-and-snacks
By lovedody

A friend of mine makes these for me all the time and they are scrumptious!  Make these ahead of time, and pop into the oven 15 minutes before guests arrive.  The aroma will make their mouths water.

Ingredients:
10 small ripe tomatoes
½ cup homemade or purchased pesto
1 cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish. Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 10 servings

Calories: 121.5
Fat: 8.7 g
Saturated fat: 3.3 g
Carbohydrates: 4.8 g
Sugars: 2.5 g
Dietary fiber: 1.4 g
Protein: 6.9 g
Cholesterol: 12.8 mg
Sodium: 252.7 mg
Broccoli and Rotini Pasta


Ingredients:
rotini pasta, broccoli florets, milk, cream cheese, red onion, Dijon mustard

Directions:
Cook pasta according to package directions., Place broccoli in colander, and drain pasta over broccoli., Rinse out pasta pot., Combine all other ingredients in the pasta pot., Heat until cream cheese is melted., Toss with pasta and broccoli.
Rhubarb Cobbler
Category: desserts
By J. Saunders

My family really loves this recipe. Hope you have good luck with it!

Ingredients:
¾ cup white sugar
2 tablespoons cornstarch
4 cups chopped rhubarb
1 tablespoon water
1 tablespoon butter, diced
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup butter
¼ cup milk
1  egg, beaten
2 tablespoons white sugar

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish. In a saucepan, mix sugar and cornstarch for filling. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter, and sprinkle with cinnamon. In a medium bowl, sift together flour, sugar, baking powder, and salt for topping. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, mix together milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar. Bake for 20 minutes in the preheated oven, until crisp and lightly browned.

Cook time: 20 mins
Total time: 20 mins
Yields: 9 servings

Calories: 218.2
Fat: 7.3 g
Saturated fat: 4.4 g
Carbohydrates: 36.3 g
Sugars: 21.8 g
Dietary fiber: 1.5 g
Protein: 2.9 g
Cholesterol: 38.2 mg
Sodium: 204.5 mg
Pineapple Gin"kir"


Ingredients:
fresh lemon juice, creme de cassis

Directions:
"In a pitcher mix pineapple juice, gin and lemon juice. Divide between two highball glasses. Pour 1 tsp creme de cassis into center of each glass, do not stir. Carefully fill glasses with ice and serve immediately."
Tomatoes Stuffed With Guacamole - Tomates Rellenos De Guacamole


Ingredients:
tomatoes, avocados, onions, cilantro, limes, lemon juice, lettuce leaf, diced tomato

Directions:
Cut a slice off the top of the tomatoes and scoop out the insides to leave a thick shell.
Sprinkle the inside with a little salt and allow to drain upside down for 15 minutes.
Mix together the avocado, onion, cilantro, lime juice, diced tomatoes, optional jalapeno (although I would NOT recommend leaving it out!], salt, and pepper and stuff the tomatoes with the mixture.
Serve chilled or at room temperature on a bed of lettuce leaves if desired.
Slow Cooker Salsa Chicken
Category: world-cuisine
By Carajeanne

This is one of my favorite recipes. Easy to make, healthy, and full of flavor. Just put all the ingredients in a slow cooker and let the machine do the work. There are infinite variations as to how to use the finished product, and your family is guaranteed to like each one.

Ingredients:
2 pounds skinless, boneless chicken
2 tablespoons taco seasoning mix
1 cup diced tomatoes with habaneros (such as RO*TEL® Hot)
1 cup finely chopped onion
½ cup finely chopped celery
½ cup shredded carrot
1 cup prepared salsa
¼ cup water

Directions:
Put chicken into the crock of a slow cooker. Sprinkle   over the chicken. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture. Cook on Low until the chicken is easily shreddable, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C). Shred the chicken with 2 forks and stir with the salsa mixture.

Prep time: 20 mins
Cook time: 6 hrs
Total time: 6 hrs 20 mins
Yields: 8 servings

Calories: 148.2
Fat: 2.4 g
Saturated fat: 0.7 g
Carbohydrates: 7.5 g
Sugars: 2.7 g
Dietary fiber: 1.5 g
Protein: 23.1 g
Cholesterol: 58.5 mg
Sodium: 539.7 mg
Baby Beans With Orange Crumble


Ingredients:
butter, orange, zest of

Directions:
Cook the frozen Baby Beans according to the packet directions.
While the beans are cooking, heat the butter and oil in a pan; stir in the breadcrumbs, orange zest and almonds; and cook until the breadcrumbs are golden brown and crunchy.
Drain the beans well.
Stir the garlic butter into the breadcrumbs mixture, and allow it to melt; and carefully toss the contents of the pan so that the ingredients are all well-combined.
Serve the beans topped with the breadcrumbs mixture.
Notes: Add lemon rind instead of orange - or a blend of lemon and orange.
Wheat Germ Bread


Ingredients:
water, honey, flour, wheat germ, whole wheat flour, cornmeal, salt, olive oil

Directions:
In a small measuring cup add warm water, yeast and honey, stir well,set aside for 10 minutes until foamy.
In a skillet toast wheat germ, on medium heat for 5-8  minutes, stirring constantly, cool.
Either in a food processor or stand mixer add flour, whole wheat flour, cornmeal, salt and cooled wheat germ.
Add olive oil and proofed yeast mix well. Mix until a smooth ball forms.
Take out of mixer and knead on slightly floured board (4-5 minutes].
Put dough in a large greased bowl and cover with a clean towel.
Let rise in a warm place for 60 minutes until double in bulk.
Punch down and form into loaf, placing in a well greased 9x5-inch  loaf pan.
Let rise for another 30-45 minutes.
Bake at 375°F for 25 minutes.
Take out of oven brush with butter, let cool on wire rack.
Gram's Chicken and Noodles


Ingredients:
roasting chickens, water, chicken bouillon cubes

Directions:
In a large stockpot, place the whole chicken, the water, broth and bouillon cubes, and slowly bring to a light boil; boil, uncovered, for about 45 minutes - 1 hour, until chicken is done through but not yet falling off the bone.
Remove chicken and set aside to cool a bit.
Cool the broth and skim the fat off, I use a fat seperator for this, returning the de-fatted broth to the washed stockpot.
When chicken is cool enough to handle, but still warm, pull off the skin and seperate the meat from the bones, leaving chunks in good bite-sized pieces. Set aside or refrigerate. At this point everything can be refrigerated and kept for 2 days.
Bring stock to boil and add the thawed noodles, a handful at a time, and boil for about 45 minutes, stirring often to prevent them from sticking together. In this time the liquid will become thicker, like a gravy. If you feel you would like more liquid, add canned chicken broth to your taste.
It's ready to eat now, but I always keep it on the stove with the heat turned off for a couple hours to blend. Reheat gently and serve.
Corned Beef Roast
Category: main-dish
By LUVNGMOM

This is a basic corned beef roast recipe. It is easy to prepare and wonderful to eat.

Ingredients:
1 (5 1/2 pound) corned beef brisket with spice packet
7 small potatoes, peeled and diced
4  carrots, peeled and diced
3 cloves garlic, chopped
1 medium onion, diced

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Place the brisket in the center of a roasting pan. Arrange the potatoes and carrots around the sides. Place the onion and garlic on top of the roast, and season with salt and pepper. Empty the seasoning packet over the roast, and pour enough water into the pan to almost cover the potatoes.  Cover with a lid or heavy aluminum foil. Roast for 5 to 6 hours in the preheated oven, until the roast is so tender it can be flaked apart with a fork.

Prep time: 15 mins
Cook time: 5 hrs
Total time: 5 hrs 15 mins
Yields: 8 servings

Calories: 465
Fat: 26.1 g
Saturated fat: 8.7 g
Carbohydrates: 28.4 g
Sugars: 1.8 g
Dietary fiber: 3.6 g
Protein: 28.1 g
Cholesterol: 133.9 mg
Sodium: 1559.6 mg
Healthy Pumpkin Bread


Ingredients:
canned pumpkin, granulated sugar, brown sugar, water, applesauce, egg, all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, ground ginger, nutmeg, clove

Directions:
Heat oven to 350.
In large bowl, combine pumpkin, sugars, water, applesauce, and eggs. Beat until well mixed.
Combine flours, baking soda, baking powder, salt and spices in a separate bowl. Stir until combined.
Slowly add dry ingredients to pumpkin mixture. Stir until well combined.
Grease a 9x5 loaf pan and dust with flour. Pour batter into pan.
Bake for 50-60 minutes, or until cooked through and golden brown.
Cool for 5 minutes and remove from pan. Cool on cooling rack until fully cooled.
Lavash Cracker Bread
Category: appetizers-and-snacks
By Betty McCommon

This is identical to the cracker bread sold at delis in large grocery stores that costs six dollars for three big rounds.  You can make it for pennies! I fell it love with it as an appetizer with Harvarti cheese melted on it but with the price of the cheese and lavash we didn't have it much.

Ingredients:
1 cup lukewarm water
¼ cup whole wheat flour
1 (.25 ounce) envelope active dry yeast
1 teaspoon salt
3 cups all-purpose flour

Directions:
In a large bowl, stir together the water, whole wheat flour, and yeast until moistened. Mix in the salt and 1 cup of all-purpose flour. Gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon. When the dough comes together, knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed to keep dough from getting sticky or too stiff. Pour a little bit of oil in the bowl and turn the dough to coat. Cover and let rise in a warm place until doubled in size, about 1 hour. Punch down the dough and divide into 30 pieces about the size of small walnuts. Rolling the dough into a long log helps to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest. Preheat the oven to 500 degrees F (260 degrees C). Place a baking sheet on the center rack of the oven so it can preheat at the same time. Do not grease. Roll each ball into a circle about 8 inches across. The dough should be paper thin, almost translucent. If they are too thick, they will bubble up like pita breads. Pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. Close the oven and bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles. You may have to adjust your thickness for the next batch.

Prep time: 15 mins
Cook time: 3 mins
Total time: 1 hr 48 mins
Yields: 30 crackers

Calories: 49.6
Fat: 0.2 g
Carbohydrates: 10.4 g
Dietary fiber: 0.5 g
Protein: 1.5 g
Sodium: 78.2 mg
90-Second Keto Bread in a Mug
Category: everyday-cooking
By Fioa

Try this quick and easy keto and paleo bread made with only 5 ingredients in the microwave in just 90 seconds! So tasty and just perfect for sandwiches and toast.

Ingredients:
1 tablespoon butter
⅓ cup blanched almond flour
1  egg
½ teaspoon baking powder
1 pinch salt

Directions:
Place butter in a microwave-safe mug. Microwave until melted, about 15 seconds. Swirl mug until fully coated. Combine almond flour, egg, baking powder, and salt in the mug; whisk until smooth. Microwave at maximum power until set, about 90 seconds. Let cool for 2 minutes before slicing.

Prep time: 5 mins
Cook time: 2 mins
Total time: 9 mins
Yields: 1 serving

Calories: 408
Fat: 36.4 g
Saturated fat: 10.3 g
Carbohydrates: 9.8 g
Sugars: 1.8 g
Dietary fiber: 4.4 g
Protein: 14.5 g
Cholesterol: 194.2 mg
Sodium: 542.2 mg
Cafe Sua Da (Vietnamese Iced Coffee)


Ingredients:
sweetened condensed milk, coffee

Directions:
Make your coffee.  I use a traditional Vietnamese coffee filter, but you do not have to if you don't have one.
Prepare a cup with about 3 - 4 tablespoons of the sweetened condensed milk.
Stir together coffee and condensed milk.
Pour over ice.
Meow Mix


Ingredients:
chocolate chips, butter, powdered sugar

Directions:
Melt chocolate and butterscotch chips together with butter over low heat, stirring until blended.  Pour over Cheerios and mix until evenly coated.
Pour powdered sugar into large paper grocery bag.  Pour in the coated cheerios.  Close bag tightly and shake well.
Juicer Ginger Ale


Ingredients:
gingerroot, cantaloupe, strawberries, orange, sparkling water

Directions:
Juice together ginger and fruit., Add sparkling water and serve.
Middle Eastern Salad With Za'atar Dressing


Ingredients:
olive oil, za'atar spice mix, salt, black pepper, garlic powder, chickpeas, roma tomatoes, cucumber, green pepper, onion

Directions:
Mix all the ingredients together for the dressing in a small glass bowl.
Mix the vegetables together in a larger bowl. (I cut the artichokes hearts in half before adding them to the salad].
Pour the dressing over the salad. Stir to coat then refrigerate for 30 minutes before serving.
Oatmeal Cake II
Category: desserts
By Glenda

This a quick cake that 's hearty enough to serve for breakfast or brunch.

Ingredients:
1 ¼ cups boiling water
1 cup quick cooking oats
½ cup butter
¾ cup packed brown sugar
¾ cup white sugar
2  eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 ½ cups all-purpose flour
½ cup raisins

Directions:
Pour the boiling water over the quick oats and let stand for 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x15 inch baking pan . Cream the shortening with the sugar until light. Beat in the eggs. Then add the oats and vanilla, mixing well. Combine the baking soda, salt , cinnamon and flour. Mix until combined. Add the raisins to the flour mixture and coat well. Add the raisin and flour mixture to the oatmeal mixture and stir to combine. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until a tester inserted near the center comes out clean. Dust with confectioners' sugar or serve with whipped topping, if desired.

Yields: 1 -9x13 inch cake

Calories: 141.2
Fat: 4.6 g
Saturated fat: 2.6 g
Carbohydrates: 23.8 g
Sugars: 14.8 g
Dietary fiber: 0.7 g
Protein: 1.9 g
Cholesterol: 25.7 mg
Sodium: 136.6 mg
Cuban Sandwich


Ingredients:
pork, ham, yellow mustard, Miracle Whip, dill pickles, baby swiss cheese

Directions:
Preheat George Foreman grill or other panini maker.
Open bun and spread bottom with mustard and top with Miracle Whip.
Stack ham slice, then 1/6 of package of pulled pork, 2 pickle slices and slice of cheese on bottom of bun.
Cover with top bun and press down.
Put in panini maker and press down to flatten.
Cook until bun is browned and cheese is melty. Will be pretty flat and crispy.
Mustard wrap


Ingredients:
lettuce, carrot, bacon bits, onion, garlic, cream cheese, mustard, cheese, tortillas

Directions:
mix:cream cheese,garlic,ranch,enough mustard to add color and to make it creamy.
(make easy to spread,not runney] Take tortilla's and take the cream cheese mix and spread the entire tortilla (might be lumpy].
Lay down lettuce.
Put carrots on lettuce.
Sprinkle with bacon bits Add onions Put on your cheese.
Lay down the meat,put on heavy or light Next roll your tortilla wrap it on the bottom so the stuffing dosen't come out.
I like to also wrap it with foil at the bottom and peel it as I get towards the bottom.
Slow Cooker Risotto
Category: main-dish
By Lady7Fire

The classic Italian rice dish, now simplified in a slow cooker near you!

Ingredients:
3 ¾ cups chicken broth
1 ¼ cups Arborio rice
¼ cup olive oil
¼ cup white wine
4 cloves garlic, minced
1 teaspoon dried onion flakes
1 teaspoon salt
¼ teaspoon ground black pepper
⅔ cup shredded Parmesan cheese

Directions:
Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

Prep time: 10 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 315.5
Fat: 11.9 g
Saturated fat: 2.9 g
Carbohydrates: 42.3 g
Sugars: 1 g
Dietary fiber: 0.5 g
Protein: 7 g
Cholesterol: 7.8 mg
Sodium: 524.6 mg
BBQ Chicken Bubble up Pizza


Ingredients:
barbecue sauce, bacon, mozzarella cheese, green onion

Directions:
Preheat oven to 350 degrees.
Cut biscuits into quarters and place in medium bowl. Toss biscuits with BBQ sauce. Add chicken, bacon and half of the cheese. Toss until well blended.
Spray a 9x13 pan with cooking spray. Pour biscuit mixture into pan, spread out evenly in pan,  and top with remaining cheese and green onions.
Bake for 25-35 minutes, or until biscuits are done (no raw in center].
Strawberry Cheesecake French Toast
Category: breakfast-and-brunch
By Pamela Batovsky

French toast topped with glazed strawberries and stuffed with cheesecake. Soooo good and original. Perfect to impress at a brunch. Serve with mimosas for a fancier brunch-type setting, or just make it for a special Saturday morning breakfast for your family like I do. =)

Ingredients:
1 cup mashed fresh strawberries
½ cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup milk
6  eggs
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
¾ cup white sugar
8 slices bread, cut in half diagonally
1 teaspoon butter
8  sliced fresh strawberries
1 tablespoon confectioners' sugar for dusting
1 cup whipped cream

Directions:
Preheat an oven to 100 degrees F ( 40 degrees C). Heat mashed strawberries and 1/2 cup white sugar in a saucepan over medium heat. Mix cornstarch and water together in a bowl, then stir into the strawberries. Cook and stir until thickened, about 5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally. Whisk together the milk and eggs in a bowl; set aside. Mash cream cheese, vanilla extract, and 3/4 cup white sugar in a bowl until smooth. Spread the cream cheese mixture over a triangle-shaped piece of bread, and top with another piece. Repeat with remaining bread and cream cheese mixture to make 8 triangle-shaped sandwiches. Heat butter in a large skillet over medium heat. Dip the sandwiches into the egg mixture, 2 or 3 at a time, and place in the skillet. Cook until golden brown on both sides, about 3 minutes per side. Transfer pan-fried sandwiches to a baking sheet and place in the preheated oven to keep warm while cooking remaining sandwiches. To serve, top   with warm strawberry glaze and sliced fresh strawberries and sprinkle with confectioners' sugar. Serve with a dollop of whipped cream.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 435.9
Fat: 21.1 g
Saturated fat: 11.6 g
Carbohydrates: 52.7 g
Sugars: 37.1 g
Dietary fiber: 1.4 g
Protein: 10.3 g
Cholesterol: 194.5 mg
Sodium: 328.9 mg