xiaoxl/recipe_data huggingface dataset:
Springfield Style Cashew Chicken I
Category: meat-and-poultry
By Teresa Dennis

This is Cashew Chicken in the style first served in Springfield, Missouri in the 1960's. It involves deep frying the chicken pieces in peanut oil. 'Show Me' state Cashew Chicken!

Ingredients:
4  skinless, boneless chicken breasts
2 cups all-purpose flour
2 teaspoons baking soda
5 tablespoons cornstarch, divided
3  eggs, beaten
2 cups peanut oil for frying
2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon white sugar
2 tablespoons soy sauce
1 teaspoon ground white pepper
2 tablespoons chopped green onion for topping
2 cups cashew halves

Directions:
Cut the chicken breasts into 1 inch pieces. In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels. Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add oyster sauce, sugar, soy sauce and white pepper. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat. Preheat oven to 200 degrees F (95 degrees C). Heat cashew nuts and chopped green onions in preheated oven for about 5 minutes. Pour sauce over fried chicken and top with cashews and green onion. Serve with soy sauce to taste over a bed of fried rice, if desired.

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

Calories: 651.7
Fat: 33.9 g
Saturated fat: 6.9 g
Carbohydrates: 56.3 g
Sugars: 4.8 g
Dietary fiber: 2.8 g
Protein: 32.5 g
Cholesterol: 141 mg
Sodium: 1127.3 mg
Chocolate-Covered Brownie Truffles


Ingredients:
water, eggs, shortening, cocoa powder, powdered sugar

Directions:
Preheat oven to 350°F.
In a medium sized mixing bowl, combine brownie mix, oil, water and eggs.  Mix well and pour into a greased 13 x 9 inch cake pan.
Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean.  Allow brownies to cool completely.  Cooling overnight is best, but be sure to cover them securely.
Once cool, cut brownies into 1-inch squares.  Remove each brownie from the pan and roll in the palms of your hands until rounded.  If desired, trim the chewy outside edge from the brownies before cutting into 1-inch squares.  Spear each brownie ball with a toothpick.
On a large cookie sheet, lay a sheet of  waxed paper.
Place chocolate chips and shortening in a microwave-safe glass mixing bowl.  Microwave for 30 seconds, stir, and repeat until chips are melted and the mixture is smooth.
Carefully dip the bottom of each brownie ball into the chocolate.  Hold sideways and spoon chocolate over the ball until completely covered.  Allow excess chocolate to drip off into the bowl.  Place each ball on the waxed paper 1 inch apart.  If the chocolate mixture thickens, re-microwave for 15-20 seconds at a time until it reaches the desired consistency.
If desired, garnish each truffle with a dusting of cocoa & powdered sugar: In a small mixing bowl, combine cocoa and powdered sugar.  Sprinkle lightly over truffles.  Refrigerate until chocolate hardens.  Store at room temperature in a tightly covered container for up to one week.
Pour a tall glass of ice-cold milk, sit back and enjoy!
Cashew Brittle
Category: desserts
By Criss & Sarah

Incredibly quick and easy, but absolutely delicious. I have a peanut allergy and absolutely loved this cashew brittle. You'll want to make it again and again.

Ingredients:
1 ½ tablespoons butter, or as needed
2 cups white sugar
1 cup light corn syrup
3 cups unsalted cashews, a mixture of whole and chopped
2 teaspoons butter
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons vanilla extract

Directions:
Spread 1 1/2 tablespoons butter all over a rimmed baking sheet until heavily coated. Stir sugar and corn syrup together in a microwave-safe bowl. Microwave on high, uncovered, for 4 1/2 minutes. Stir and microwave for 3 minutes longer. Stir in cashews, 2 teaspoons butter, and salt. Microwave until mixture turns a light amber color, 1 minute to 1 minute 40 seconds; mixture will be very hot. Quickly stir in baking powder and vanilla extract until light and well mixed. Pour mixture onto the prepared baking sheet immediately and spread with a metal spatula. Place in the refrigerator until chilled, at least 20 minutes. Break into small pieces.

Prep time: 5 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 24 servings

Calories: 212.1
Fat: 9 g
Saturated fat: 2.2 g
Carbohydrates: 32.9 g
Sugars: 21.2 g
Dietary fiber: 0.5 g
Protein: 2.6 g
Cholesterol: 2.8 mg
Sodium: 263.1 mg
Healthy Protein Pumpkin Cheesecake


Ingredients:
low-fat ricotta cheese, pumpkin puree, sugar-free maple syrup, Splenda granular, pumpkin pie spice, vanilla extract, reduced fat graham cracker crust, Cool Whip Free

Directions:
preheat oven to 400f degrees.
in large bowl combine ricotta cheese, pumpkin, maple syrup, splenda, pumpkin pie spice, vanilla, and protein powder. mix well.
pour mixture into pie shell and smooth out with spoon or spatula
bake for 30 to 40 minutes until filling is set.
let cool for 15 minutes. Refrigerate for a least 2 hours before serving.
serve with a tbsp of the cool whip and enjoy!
Sesame Brussel Sprouts


Ingredients:
Brussels sprouts, sesame seeds, soy sauce, sugar, butter

Directions:
"melt butter a seeds and toast gently  add sugar and soy sauce  toss in sprouts and coat then stirring so seeds dont burn."
Tri-Color Pasta Salad
Category: salad
By MEEHSKABOB

This is a quick and tasty pasta salad that all of my friends beg me to make whenever there is a party! It is always a crowd pleaser!

Ingredients:
2 pounds uncooked tri-color spiral pasta
10 ounces diced processed American cheese
1 large head broccoli, cut into florets
1 (16 ounce) bottle Italian-style salad dressing

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste.  Serve immediately.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 15 servings

Calories: 381.2
Fat: 15.7 g
Saturated fat: 5.3 g
Carbohydrates: 48.9 g
Sugars: 5 g
Dietary fiber: 2.6 g
Protein: 13 g
Cholesterol: 17.8 mg
Sodium: 779.7 mg
Root Beer (Hires Home Brewed)


Ingredients:
sugar, water, warm water

Directions:
Pour extract over 4 lbs of sugar.  Mix well. (Vary amounts of sugar and extract to taste].
Dissolve mixture in 4 3/4 gallons of lukewarm water.
Mix 1/2 tsp of dry active yeast in a pint of lukewarm water.  Allow to stand 5 minutes. Stir well and strain through cheesecloth.  In cool weather (under 70F] double the amount of yeast used.  In hot weather (over 90F] cut the amount in half.
Add the yeast mixture to the solution of sugar, extract, and water.  Mix well and pour into sterilized bottles immediately.  Fill bottles to within 1/2 inch of the top to minimize spoilage caused by excess air.  Cork bottles securely or seal with crown or stopper.
Place bottles on their sides in warm place(70-80] until effervescent.  (If set in a cool place immediately the beverage will sour and remain flat.] The product should be ready to drink in about 5 days (longer in cooler weather.] Move the bottles to a cool place.  Refrigerate just before drinking.  The beverage will have a slight yeast flavor and contain some sediment. Do not filter.
For best results - use only returnable type carbonated beverage bottles.
Cracker Bark


Ingredients:
butter, chocolate chips, raisins, coconut

Directions:
One cookie sheet with edges, greased.
Cover the pan with crackers and set aside.
In a small pot bring to a gentle boil the yellow sugar and the butter, boil gently for 3 minutes.
Pour over the crackers and place in a 350°F oven for 5 minutes.
Remove from the oven and cover with the chocolate chips of any flavour.
Return to the oven till just melted.
Remove from the oven and spread the chocolate all over the top.
Sprinkle with the chopped nuts, raisins or ?; press gently into the chocolate.
Refrigerate till set then break into pieces.
Joy's Breakfast Burritos


Ingredients:
frozen hash browns, eggs, onion, green pepper, bulk pork sausage, flour tortillas, cheddar cheese

Directions:
In a large skillet, fry hash browns according to package directions, remove and set aside.
In a large bowl, beat eggs, add onion and green pepper.
Pour egg mixture into the same skillet; cook and stir until eggs are set, remove from heat.
Add hash browns and sausage; mix gently.
Place about 3/4 cup filling on each tortilla and top with about 1/4 cup of cheese.
Roll up and place on a greased baking sheet and bake at 350 degress for 15-20 minutes or until heated through.
Serve with salsa and sour cream.
Buckingham Palace Cream of Pea Soup


Ingredients:
salt, butter, salt pork, onion, carrot, leeks, spinach, bay leaf, thyme, salt, sugar, butter, heavy cream

Directions:
Cover two cups of split peas with water and allow to soak for a little over one hour.
Pour off the water and put the peas into a large saucepan with one quart fresh water. Add salt. Bring to a boil and skim the water, the cover the pan and simmer steadily.
Melt one tablespoon of butter in a soup kettle and drop in 1/2 cup of finely diced salt pork. Cook until the pork begins to brown. Add onion and saute until soft but not brown. Now add the carrot, tops of the leeks and spinach. Drop in a small piece of bay leaf and a pinch of thyme.
Cook for a few minutes more and then pour in the partly cooked peas with their water. Continue to cook for about one hour, or until the peas are very soft. Rub the soup through a fine sieve and add one cup of stock, then bring back to a boil.
Season to taste with salt and add sugar, butter and heavy cream.
Blue Cheese and Asparagus Pizza
Category: world-cuisine
By Cait

My mother used to make this pizza; she didn't cook much so you know it's easy!  And it tastes great!

Ingredients:
1 bunch asparagus, trimmed and snapped into pieces
1 teaspoon olive oil, or as needed
salt and black pepper to taste
½ cup pizza sauce
1 (14 ounce) prebaked pizza crust (such as Boboli®)
¾ cup crumbled blue cheese

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Place asparagus on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Bake the asparagus in the preheated oven for 10 minutes. While asparagus is baking, spread the pizza sauce over the pizza crust. Distribute asparagus pieces and crumbles of blue cheese evenly over the pizza. Return pizza to center rack of preheated oven; bake until the cheese is melted and bubbling, 8 to 10 more minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 291.3
Fat: 9.7 g
Saturated fat: 4.6 g
Carbohydrates: 38.6 g
Sugars: 3.4 g
Dietary fiber: 3.2 g
Protein: 14.9 g
Cholesterol: 19.3 mg
Sodium: 732.6 mg
Flourless Dark Chocolate Cake


Ingredients:
dark chocolate, caster sugar, unsalted butter, eggs, brandy, rum, espresso coffee

Directions:
Preheat oven to 180C, and grease and line a <24cm cake tin.
Separate the eggs. Beat the whites until stiff peaks form. In another bowl, lightly beat the yolks.
Gently melt butter and chocolate in a double boiler.
Combine melted chocolate mix in a bowl with sugar, coffee, and brandy or rum.
Add almond meal and mix well.
Add egg yolks a little at a time.
Gently fold in egg whites (you might have to beat them a bit first to restore the stiff peaks].
Pour mixture into cake tin and bake for 45 minutes. The cake will puff up while it's in the oven and settle while it cools. After 10 minutes of cooling, dust the top with cocoa or icing sugar.
Bright, Light Buttermilk Syrup


Ingredients:
sugar, buttermilk, butter, corn syrup, baking soda, vanilla

Directions:
Place first five ingredients in a large saucepan.
Bring to a boil and cook for 7 minutes (mixture will foam], stirring occasionally to prevent scorching.
Remove from heat and stir in vanilla extract.
Serve warm on pancakes, waffles or french toast.
Taco Chili from Publix®
Category: trusted-brands-recipes-and-tips
By Publix Aprons

Take a new look at a Southwestern favorite. Here's a low-maintenance recipe that's perfect for creating a lot of flavor in two easy steps. And this savory dish only gets better as a leftover.

Ingredients:
1 ½ pounds ground beef
2 (10 ounce) cans diced tomatoes and green chiles, undrained
1 (15 ounce) can chili beans in sauce, undrained
1 (15 ounce) can kidney beans, undrained
1 (15.25 ounce) can southwest-style corn with peppers, drained
1 (15.5 ounce) can hominy, drained
1 (10 ounce) can mild enchilada sauce
1 (1 ounce) packet taco seasoning mix

Directions:
Preheat large, nonstick saute pan on medium-high 2-3 minutes. Place beef in pan (wash hands); brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Stir in  ; remove meat from pan. Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. Serve.

Prep time: 30 mins
Cook time: 6 hrs
Total time: 6 hrs 30 mins
Yields: 6 servings

Calories: 504.4
Fat: 19.2 g
Saturated fat: 6.7 g
Carbohydrates: 56.7 g
Sugars: 4.6 g
Dietary fiber: 12.3 g
Protein: 29.7 g
Cholesterol: 68.3 mg
Sodium: 1760.4 mg
Pafect Tuna Sandwich


Ingredients:
tuna, mayonnaise, salt, pepper

Directions:
Empty the tuna out of the can. Strain the water out and place the tuna into a bowl.
Mix the mayonnaise with the tuna first and then mix the honey mustard inches Try to mix well to make a good texture. If not concerned about caloric intake, you can use more mayonnaise and it may taste better.
Next, mix in the pickled relish. Mix until evenly throughout.
English Beer Mustard


Ingredients:
mustard seeds, mustard powder, salt, water, beer

Directions:
In a glass or pottery bowl, blend the mustard seed, mustard powder and water.
Let stand for twenty minutes.
Add the remaining ingredients, then store in the refrigerator, covered, for 48 hours.
The mustard will seem watery at first but will'set'.
Do not jar the mustard for at least 2 days, to let the consistency stabilize.
Stir well.
Ida's  Macaroni Salad


Ingredients:
macaroni, onion, celery, carrot, hard-boiled eggs, mayonnaise, vinegar, yellow mustard, salt, sugar

Directions:
Mix mayonnaise, vinegar, sugar, salt and mustard together., Add yellow food coloring to make it as yellow as you want., Add the macaroni, onion, celery, carrot and boiled eggs. Mix well.
Tex-Mex Chicken Casserole
Category: meat-and-poultry
By thedailygourmet

This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!

Ingredients:
1 (10 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
1 tablespoon butter
1 small onion, finely chopped
1 (14.5 ounce) can diced tomatoes
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10.75 ounce) can  cream of mushroom soup
1 (4.5 ounce) can chopped green chiles
⅓ cup milk
2 tablespoons sour cream
1 teaspoon chili powder
1 teaspoon ground cumin
2 ½ cups chopped cooked chicken
1 (8 ounce) package shredded sharp Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place. Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes. Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese. Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 479.9
Fat: 29.5 g
Saturated fat: 11.4 g
Carbohydrates: 31.1 g
Sugars: 4.8 g
Dietary fiber: 2.2 g
Protein: 24.2 g
Cholesterol: 71.5 mg
Sodium: 1209.4 mg
Chocolate Magic Custard Cake


Ingredients:
eggs, sugar, vanilla extract, butter, all-purpose flour, milk, powdered sugar

Directions:
Separate egg whites and yolks. Mix and combine flour and cocoa powder.
Whisk egg yolks and sugar for 4 minutes until creamy and pale yellow.
Add melted butter and vanilla extract and mix for half a minute.
Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well.
Pour the milk gradually and continue beating.
Beat egg whites in a bowl until stiff and add one third at a time to the cake batter, gently stir with a spatula after each addition. Don't overmix, just stir a few times.
Pour the liquid batter into the 30x17cm baking pan lined with parchment paper and bake for 40-50 minutes.
Let it cool and when it comes to room temperature chill in a refrigerator for an hour. Slice it in the size you like and dust with powdered sugar right before serving.
Pico de Gallo
Category: appetizers-and-snacks
By Rachel Love

Quick and easy pico de gallo that is a great app or addition to dinner. Huge hit in my house!

Ingredients:
6  roma (plum) tomatoes, diced
½  red onion, minced
3 tablespoons chopped fresh cilantro
½  jalapeno pepper, seeded and minced
½  lime, juiced
1 clove garlic, minced
1 pinch garlic powder
1 pinch ground cumin, or to taste
salt and ground black pepper to taste

Directions:
Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

Prep time: 20 mins
Total time: 3 hrs 20 mins
Yields: 3 cups

Calories: 9.6
Fat: 0.1 g
Carbohydrates: 2.2 g
Sugars: 1.1 g
Dietary fiber: 0.6 g
Protein: 0.4 g
Sodium: 15.2 mg
Pinwheel Sugar Cookies


Ingredients:
character(0]

Directions:
LINE cutting board with 2 pieces of plastic wrap.  Place each sheet of dough on its own piece of plastic wrap.  Allow to stand at room temperature for 15 minutes.
SPRINKLE each sheet evenly with 3 tablespoons of sugar.  Using a rolling pin, lightly press sugar into dough.   Beginning with long side, carefully roll up the dough, using plastic wrap to roll and form.  You may need to squeeze roll gently and reshape roll.  Wrap each roll well in plastic wrap and freeze for at least 1 hour.
PREHEAT oven to 350° F.  Let each frozen roll stand at room temperature for 10 minutes.
CUT each chilled roll into 1/4-inch slices with a sharp knife, carefully wiping the knife occasionally with a towel.  Turn roll frequently to prevent flat sides.  You will get about 26 slices per roll.  Place slices 2 inches apart onto ungreased baking sheets.  Some reshaping maybe needed.
BAKE for 8 to 10 minutes.  Cool on baking sheets for 2 minutes; remove to wire rack to cool completely.  Store in airtight container.
Pecan Pie Bars


Ingredients:
margarine, butter, egg, brown sugar, dark corn syrup, vanilla, eggs, pecans

Directions:
Heat oven to 350 degrees.
Grease 13x9 inch pan.
Reserve 2/3 cup of the dry cake mix for filling.
In large bowl, combine remaining dry cake mix, margarine and 1 egg at low speed until well blended.
Press in bottom of greased pan.
Bake at 350 degrees for 15 to 20 minutes or until light golden brown.
In large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs at low speed until moistened.
Beat 1 minute at medium speed or until well blended.
Pour filling mixture over warm base; sprinkle with pecans.
Bake an additional 30 to 35 minutes or until filling is set.
Cool completely, cut into bars.
Store in refrigerator.
Easy Baller Summer Salad


Ingredients:
mozzarella cheese, avocado, papaya, cantaloupe, cucumber, of fresh mint, lemon juice, lemon, zest of

Directions:
Do not peel the fruit and vegetables.
Using a melon baller scoop out sphere shaped pieces of the fruit and vegetables.
Combine, drizzle with the dressing (oil, mint, lemon juice and zest], season and serve.
Tequila-Lime Pork Roast


Ingredients:
boneless pork loin, lime juice, olive oil, garlic cloves, salt, lime zest, dried oregano, ground black pepper, brown sugar, dried thyme, kosher salt, ground allspice

Directions:
Place pork in a large zip-type plastic bag.
Combine tequila, lime juice, oil, garlic and 1/8 tsp salt in bowl and por over pork in bag.  Seal and refrigerate 24-48 hours.
Remove pork from bag and discard marinade.  Pat pork dry.
Heat oven to 350°F.
Mix remaining ingredients in bowl and pat mixture over all surfaces of pork.
Place pork on a rack in shallow roasting pan.  Roast 1-1 1/2 hours until internal temperature reaches 150°F
Remove from oven and let rest 10 minutes (internal temperature will rise to around 160F].
Slice and serve.
NOTE:   This could probably be done on a grill, too, but cook time might need adjusting.
Pumpkin Ribbon Bread


Ingredients:
cream cheese, sugar, flour, egg, flour, baking soda, salt, pumpkin pie spice, pumpkin puree, eggs, sugar, pecans, cranberries

Directions:
Preheat oven to 325 degrees.
Grease two 8x4-in loaf pans.
Combine all filling ingredients until smooth and set aside.
In another bowl, sift 1-2/3 cup flour, baking soda, salt, spice and nutmeg; set aside.
In a large mixing bowl, combine the pumpkin, oil, 2 eggs and 1-1/2 cups sugar, beat well. Stir the pumpkin mixture into the flour mixture just until combined.
Fold in nuts and cranberries.
Pour half of the pumpkin bread batter evenly into prepared loaf pans.
Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.
Bake for 60-70 minutes.
Cool in pans for 10-15 minutes.
Bread Machine Brownie Bread


Ingredients:
water, water, active dry yeast, bread flour, sugar, salt, egg, walnut pieces

Directions:
Bring the water to a boil.
Add the cocoa and stir until completely.
dissolved.
Let cool to room temperature.
Add the cocoa and all remaining ingredients except the nuts in the order suggested by your manual.
Select raisin bread setting.
Start.
Add the nuts at the beeper.
Brownie Classic Mama's JustLike


Ingredients:
walnuts, cake flour, salt, baking powder, butter, sugar, eggs, vanilla extract

Directions:
Place oven rack so 13 x 9 pan will sit in middle of oven.
Temp: 330 degrees.
18" foil folded lengthwise to 8" wide - push into pan bottom long way.
14" foil 12" wide - place into pan bottom across width.
The overhang acts as handles to remove entire baked brownie after cooling. Coat foil with nonstick cooking spray (this method works great by the way].
Spread the WALNUTS on a cookie sheet and roast for about 8 minutes. Set aside.
In small mixing bowl whisk together FLOUR, SALT, BAKING POWDER.
Set aside.
In large bowl melt CHOCOLATE and BUTTER in a sauce pan of near boiling water (on stove simmering]. If butter is right out of refrigerator this is 10 minutes or so.
Stir this occasionally until smooth.
Remove hot bowl from sauce pan and gradually whisk in SUGAR.
Add EGGS one at a time whisking EACH in thoroughly.
Whisk in VANILLA.
With a rubber spatula, add one third of the FLOUR MIXTURE at a time folding in fully each time. I add the WALNUTS as the last third becomes blended.
Transfer into baking pan on top of oiled foil strips, smooth out.
BAKE at 330 degrees for 35 minutes. If toothpick pushed into center comes out with a couple crumbs, it's done. My oven requires 40 minutes.
Cool to room temperature (2 hours] and lift out with foil "handles". Cut into 2" squares and serve. That's what original directions say.
Tip: After cool, I lift whole "cake" to break it loose (doesn't take much at all] and leave it in dish. Put a cutting board on top and flip the whole thing. Now, on cutting board peel foil off and put back baking dish back on and flip back. NOW, cut it up. Baking dish is a serving dish with easily removed 2" brownies!
Tip2: After cooling for a little while I put it on my granite top and move it every ten minutes. When I want a brownie quicker, this helps that pesky room temperature thing quite a bit.
Sorry laminate counter top guys. Don't ruin your counters with hot stuff.