xiaoxl/recipe_data huggingface dataset:
Stuffed Strawberries


Ingredients:
strawberries, cream cheese, walnuts, Splenda sugar substitute

Directions:
Dice 2 stawberries, and set aside., Cut a thin slice from each stem from each remaining strawberry forming a base., Cut each strawberry into 4 wedges, point to base, but not through the base., Beat cream cheese at medium speed until fluffy., Stir in diced berries, nuts, and spendla., Spoon 1 teaspoon mixture into each berry., Serve.
Cream of Asparagus Soup


Ingredients:
asparagus spear, onion, unsalted butter, reduced-sodium chicken broth, chicken broth, potato, celery rib, dried thyme, salt, fresh ground white pepper

Directions:
Soak and rinse asparagus.
Remove top 1 inch of each spear, discard tough lower part, and reserve middle portion of stalks.
In a 3-quart saucepan, over medium heat, sauté onion in butter for 3 to 5 minutes or until translucent.
Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper.
Cover and bring to a boil.
Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.
Remove from heat and let cool.
Remove asparagus tips and set aside.
Place half of the soup at a time in a blender container.
Cover and blend at high speed for 20 to 30 seconds or until very smooth.
Pass through a fine sieve and return blended soup to saucepan.
Add reserved asparagus tips and cream (or half and half, or milk] and heat thoroughly, or refrigerate to be served cold.
Be sure to adjust the seasoning after you add the cream (or half& half, or milk], especially if you plan to serve it cold.
Barbecue Chicken Bundles


Ingredients:
boneless skinless chicken breasts, cheddar cheese, bacon, barbecue sauce

Directions:
Prepare grill: place coals to one side.
Heat until coals are ash white.
Prepare aluminum foil drip pan, place opposite coals.
Make slit in each chicken breast half to form a pocket.
Place 1 chunk of cheese in each pocket.
Roll each chicken piece into a bundle, and wrap bacon criss cross (2 slices] around chicken.
Secure bacon with wooden picks.
Place bundles on grill over drip pan.
Grill, turning every 15 minutes, for 30 to 45 minutes, or until chicken is fork tender.
Baste with barbecue sauce during the last 10 minutes of grilling.
If crisp bacon is desired, place bacon over direct heat, turning 2-3 times during the last 10 minutes.
Sugarhouse Maple Sticky Buns


Ingredients:
walnuts, brown sugar, cinnamon, pure maple syrup, butter, all-purpose flour, baking powder, salt, milk

Directions:
Preheat oven to 400°F Mix together walnuts, brown sugar, and cinnamon.
Bring maple syrup and 4 Tablespoons butter to boil in a small saucepan. Pour into an ungreased 10" cast iron or heavy skillet or pan. Top with 1/3 of walnut mixture.
Combine flour, baking powder, and salt in a large bowl. Add 7 Tablespoons butter and cut together until mixture resembles small peas. Add milk slowly while stirring gently, just until mixture comes together.
Melt remaining 1 Tablespoon butter.
Turn dough onto a lightly floured surface and knead gently 5 or 6 times. Roll into a 9x12" rectangle. Brush with melted butter.
Cover dough with remaining walnut mixture, patting gently. Roll up dough to form a 12" log, pinching seam to seal. Cut into 12 (1 inch] slices and place into pan. Bake 25 minutes. Remove from oven and immediately invert onto a large plate (do this quickly, but carefully - the syrup is very hot!]. Scrape any syrup from the pan and spread over buns. Best served warm or hot.
Rainbow Muffins


Ingredients:
whole wheat flour, baking soda, baking powder, cinnamon, brown sugar, blueberries, zucchini, carrot, apple, egg, milk

Directions:
In a large bowl, combine flour, oat bran, baking soda, baking powder, cinnamon and sugar; mix well.
Add blueberries, zucchini, apple, egg, milk and oil; stir until just combined.
Divide evenly among greased or paper-lined muffin cups.
Bake in a 400F oven for 15-18 minutes, or until tops are just firm to touch.
Lauri's Yummy Nut Bread
Category: bread
By Lauri J

This recipe for nut bread has been handed down from my grandmother and is sooo delicious. It's easy to make and everyone who tries it always asked for the recipe. For best results, mix with a wooden spoon, not with an electric mixer. It will overmix and become tough.

Ingredients:
2 cups white sugar
2  eggs
2 tablespoons cooking oil
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups buttermilk
1 cup chopped walnuts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pas. In a large bowl, stir together the sugar, eggs, vegetable oil and vanilla until smooth using a wooden spoon. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture alternately with the buttermilk just until mixed. Stir in the walnuts. Divide the batter evenly between the two pans. Bake for 55 minutes in the preheated oven, until a toothpick inserted into the crown comes out clean. Allow the bread to cool for about 10 minutes before removing from the pans, and wrap in aluminum foil.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 2 - 9x5 inch loaves

Calories: 198
Fat: 5.2 g
Saturated fat: 0.8 g
Carbohydrates: 34.4 g
Sugars: 17.9 g
Dietary fiber: 0.9 g
Protein: 4.1 g
Cholesterol: 16.3 mg
Sodium: 229.6 mg
Gates & Son's KC BBQ Rub


Ingredients:
sugar, salt, paprika, ground cumin, ground celery seed

Directions:
In a medium bowl, mix together all ingredients., Store in a tightly sealed jar.
Fat Box


Ingredients:
"blue curacao"

Directions:
Pour all ingredients into a ice filled shaker., Shake until chilled then strain into a shot glass.
Easy Lighter Chicken Pot Pie


Ingredients:
peas, potatoes, corn, onion, celery ribs

Directions:
Preheat oven to 350.
Coat a deep dish pie plate with cooking spray.  Cover the pie plate with 1 of the crusts.
In a large bowl combine all ingredients and mix well.  Pour into the pie plate and cover with remaining crust.
Bake for 45-50 minutes or until crust is golden brown.
Cauliflower and Egg Salad
Category: salad
By Rosalie

This cauliflower salad combines hard-boiled eggs, shaved carrots, and green onions with a creamy dressing for a side dish for any occasion.

Ingredients:
4 cups cauliflower, broken into small florets
3  hard-boiled eggs, diced
½ small carrot, peeled and shaved into strips using a vegetable peeler
3 small green onions, chopped
5 tablespoons sweet pickle relish
5 tablespoons light mayonnaise
1 tablespoon mustard
salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain. Mix cooked cauliflower, hard-boiled eggs, carrot, green onions, sweet pickle relish, mayonnaise, and mustard in a large bowl; season with salt and black pepper.

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

Calories: 116.4
Fat: 7 g
Saturated fat: 1.5 g
Carbohydrates: 9.9 g
Sugars: 6.3 g
Dietary fiber: 2.1 g
Protein: 4.8 g
Cholesterol: 110.4 mg
Sodium: 268.9 mg
Asian Spice Mixture


Ingredients:
onion powder, garlic powder, ground black pepper, ground ginger, red pepper flakes

Directions:
Mix all ingredients together., Store in airtight container.
Chicken on a Bottle


Ingredients:
whole chicken, paprika, salt, garlic powder, garlic cloves, lemon juice, potatoes, carrots, green peppers, olive oil

Directions:
Clean the chicken and leave it whole.  (I prefer removing the skin, but you can leave it on if you like].
Place the chicken in a large bowl. I skor the top of the chicken breasts to make sure the flavor gets all the way in the chicken.   Add the lemon juice and all of the spices.  Mix it all together, and let the chicken marinate, breast side down in the lemon juice and spices. After about ten minutes or so, flip the chicken over to let the other side marinate.
In the baking pan with an edge to it, peel and cut the potatoes, carrots, and green peppers, and place in the bottom.  Also place the corn of the cob on the bottom of the pan as well.
If your glass bottle has paper or stickers on it, remove them.  (I couldn't get the stickers off of my juice bottle so I just wrapped the bottle with aluminum foil, leaving the opening uncovered].
Put 1 clove of garlic in the bottle, as well as a dash of lemon juice and a dash of salt.  This will give the chicken extra flavor as it bakes.
Place the glass bottle in the middle of the pan.  Place the chicken on the bottle, legs down.  If your chicken doesn't touch the bottom of the pan, its ok, but try to make it so the opening of the bottle is showing from the top of the chicken.
Use only 1/4 of the juice and spices the chicken was marinating in, and add 3 cups of water to it, plus one tablespoon of olive oil.  Pour this mixture over the vegetables in the bottom of the tray.
Preheat the oven to 500 degrees, and put the chicken inches  After 15 minutes, turn the oven down to 350, and let the chicken bake for another 45 minutes, or until the chicken is fully cooked.
**I have an older gas stove, so the temperature is always higher.  If your oven is known to be higher than it should be, start your chicken out at 450, and then turn it down to 300 degrees.
I normally serve this chicken with pita bread and a side salad or some tabuleh.  Enjoy :].
Orange's Famous Oatmeal Scotchies!
Category: desserts
By Orange

These cookies are so good they have a reputation. Don't let me speak for them; make them yourself. Make sure you watch closely; you might not even see them disappear!

Ingredients:
1 cup butter, softened
¾ cup firmly packed light brown sugar
¾ cup white sugar
2  eggs
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
2 cups rolled oats, or as needed
1 cup butterscotch chips, or to taste

Directions:
Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter mixture until completely blended; beat the vanilla into the mixture with the last egg. Whisk the flour, baking soda, cinnamon, and salt together in a separate bowl. Beat the flour mixture into the butter mixture about 1/2 cup at a time. Fold the rolled oats and butterscotch chips into the resulting dough. If the dough isn't firm enough, mix in more rolled oats, about 1/4 cup at a time, until dough is of desired consistency. Refrigerate the dough for 1 to 2 hours before baking. Preheat oven to 350 degrees F (175 degrees C). Scoop up dough by heaping tablespoonful and roll into balls. Place cookies about 2 inches apart on baking sheets. Bake in the preheated oven until very lightly browned and cookies are set in the middle, 10 to 12 minutes. Allow cookies to cool for about 5 minutes before removing from baking sheets to finish cooling on wire rack.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 3 dozen cookies

Calories: 146.5
Fat: 7.1 g
Saturated fat: 4.6 g
Carbohydrates: 18.9 g
Sugars: 11.8 g
Dietary fiber: 0.7 g
Protein: 1.5 g
Cholesterol: 23.9 mg
Sodium: 114.2 mg
French Onion Soup With Browned Garlic


Ingredients:
dry sherry, onions, garlic, whole wheat flour, vegetable broth, ground black pepper, salt

Directions:
In a large, heavy stockpot over medium heat, cook sherry until bubbling.
Add the onions, and reduce heat to medium.
Cook onions slowly, stirring frequently, for at least 20 minutes, until they begin to form a paste.
Stir in the garlic and continue to cook for 5-10 minutes , until garlic begins to look brown.
Stir in flour and cook for 2 minutes.
Pour in broth and bring to a boil.
Reduce heat and simmer for 20 minutes.
Season with pepper and salt.
Ladle soup into bowls, and float a slice of toasted bread on top of each serving.
Japanese Sourdough Hokkaido Milk Loaf


Ingredients:
milk, bread flour, bread flour, sugar, butter, powdered milk, salt, milk, heavy cream

Directions:
LEVAIN:
Mix all and let fermentation at room temp (73F] for 12 hours.
FINAL DOUGH:
Mix all  until stage 3 of windowpaneovernight.
2. rise at room temp for 2 hours, punch down, put in fridge for overnight fermintation.
Takeout, divide, and place in pan, fits a  pullman pan or 8X4  loaf tin,and  rise at room temp for about 6 hours. For a  pullman pan, it should be about 80% full; for US 8x4inch pan, it should be about one inch above the edge. The dough would have tripled by then, if it can't, your kneading is not enough.
Shape.
To shape divide dough into three parts,  roll fairly thin, eliminating any air bubbles, then fold in sides and roll (photos included] place each roll in pan, allow to rest for up to 6 hours until doubled.
bake at 400F for 45min, brush with butter when warm.
Bananas With Rum


Ingredients:
sugar, fresh lemon juice, butter, white rum, bananas

Directions:
Preheat oven to 400°.
In a saucepan, mix the sugar, lemon juice, butter and rum together and simmer for 10 minutes.
Peel the bananas and slice them in half, lengthwise.  Place bananas cut side down, in a buttered baking dish and pour the hot syrup over them.
Bake for 30 minutes at 400°, turning once. Let cool.
Chuck Roast


Ingredients:
carrots, potatoes, celery, water

Directions:
Put chuck roast into the crock pot and add water and the dry ingredient., Let it sit on low overnight for 8 hours., Then add chopped celery, carrots, and potatoes for another 10-12 hours.
Honey Mustard Chicken Salad Napoleons


Ingredients:
puff pastry sheet, pecans, green onions

Directions:
THAW pastry sheet at room temperature 40 minute Preheat oven to 400°F.
UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 2 rectangles. Place on baking sheet. Bake 15 minute or until golden. Let cool.
COMBINE chicken, pecans, onions, pepper and dressing.
SPLIT each pastry into 2 layers, making 12 layers in all. Divide chicken mixture among 6 bottom layers and top with top layers.
Browned Butter Banana Bread
Category: bread
By Chef V

Browning the butter really adds a depth of flavor, not to mention it smells extra amazing when in the oven. This is my go-to recipe when I have ripe bananas, and has taken me a while to get it right. Enjoy it hot, fresh from the oven.

Ingredients:
½ cup butter
3  very ripe bananas
¼ cup brown sugar
¼ cup white sugar
1  egg
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon  (Optional)
½ teaspoon ground nutmeg  (Optional)

Directions:
Melt butter in a small saucepan over medium heat; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Set aside to cool to room temperature, about 15 minutes. Measure 1/3 cup of browned butter; reserve remaining browned butter for another use. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. Mash bananas in a large bowl; stir in brown sugar, white sugar, egg, vanilla extract, and 1/3 cup brown butter. Whisk flour, baking soda, cinnamon, and nutmeg together in a bowl. Fold flour mixture into banana mixture just until all ingredients are moistened; pour into prepared pan. Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 45 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 389.4
Fat: 16.8 g
Saturated fat: 10.2 g
Carbohydrates: 55.4 g
Sugars: 24.9 g
Dietary fiber: 2.6 g
Protein: 5.1 g
Cholesterol: 71.7 mg
Sodium: 439.3 mg
Mango Papaya Salsa
Category: appetizers-and-snacks
By AMAYABESOLD

A delicious salsa that can be served with chicken or fish. Great on a warm summer day!

Ingredients:
1  mango - peeled, seeded and diced
1  papaya - peeled, seeded and diced
1 large red bell pepper, seeded and diced
1  avocado - peeled, pitted and diced
½  sweet onion, peeled and diced
2 tablespoons chopped fresh cilantro
2 tablespoons balsamic vinegar
salt and pepper to taste

Directions:
In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.

Prep time: 15 mins
Total time: 45 mins
Yields: 8 servings

Calories: 76.5
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 11 g
Sugars: 6.8 g
Dietary fiber: 3.1 g
Protein: 1.1 g
Sodium: 5.3 mg
Chicken Broccoli Pasta With Bacon


Ingredients:
campanelle pasta, broccoli, bacon, chicken breasts, cream cheese, parmesan cheese, chicken broth

Directions:
Bring chicken broth to boil in pot. Then add pasta cook according to package directions. Approx 10 minute Drain saving 1/4c of cooking liquid. And put pasta and liquid back into pot.
Cook bacon in fry pan until crispy, put on paper towels to drain. Pour off all but 1 tbs fat from pan. Chop bacon into small pieces.
Put broccoli into hot fat and toss to coat. Saute 1 min then add 1/4 c broth from pot and canned chicken. Put on lid and steam until tender.
Dump broccoli and chicken into pasta and add cheeses, stir to combine and melt cheeses. Stir in bacon and enjoy.
Creamy Chicken Tortilla Soup with RO*TEL®
Category: soups-stews-and-chili
By CaliTexan

Mexican chicken tortilla soup with RO*TEL® recipe from my aunt who is a dietitian. She loves to add fresh roasted hatch chilies to the soup. Best all around flavor!

Ingredients:
1 ½ pounds shredded cooked chicken breast
3 cups chicken broth
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can Southwestern-flavored pinto beans (such as Ranch Style®)
1 (10 ounce) can Mexican-style diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (10.5 ounce) can condensed cream of chicken soup
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon minced garlic
½ teaspoon ground cumin
½ cup crushed tortilla chips, or to taste
¼ cup shredded Mexican cheese blend
¼ cup sour cream, or to taste

Directions:
Combine shredded chicken, chicken broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Stir everything together and cook until heated through and flavors have combined, at least 20 minutes. Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream.

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

Calories: 392.9
Fat: 11.9 g
Saturated fat: 4.3 g
Carbohydrates: 31.5 g
Sugars: 3.3 g
Dietary fiber: 5.2 g
Protein: 41.3 g
Cholesterol: 102.8 mg
Sodium: 1767.7 mg
Trottole With Seafood & Smoked Gouda Alfredo


Ingredients:
pasta, butter, garlic clove, heavy cream, nonfat milk, parmesan cheese, pepper, salt, raw shrimp, scallops, smoked gouda cheese, fresh parsley

Directions:
Cook the pasta in a large pot of salted water, until al dente.  Drain and set aside.
Meanwhile, melt the butter in a large skillet over medium heat.  Add the garlic, and cook for one minute.  Whisk in the heavy cream, milk, Parmesan, onion salt, and pepper.  Bring the contents of the skillet to a light simmer, stirring occasionally.  Stir in the shrimp, scallops and crab.  Continue to simmer until the shrimp and scallops are cooked through, stirring occasionally.
Pour the cooked pasta into the skillet, and stir well to combine.  Stir in the Gouda cheese, and season with salt and pepper, to taste.
Garnish with fresh parsley.
Enjoy!
Quesadilla Crepes


Ingredients:
"burrito-size flour tortillas"

Directions:
Heat a grill to low.
Place the tortillas on the grill. Sprinkle half of the cheese over one side of each of the tortillas and top with the ham and jalapenos, if desired. Sprinkle the remaining cheese on top and fold each of the tortillas in half to enclose the filling.
Grill, turning once, until the cheese melts and the tortillas are golden brown, about 3 minutes. Fold each tortilla in half again and serve immediately or wrap in foil.
Mellow Midori Sherbet


Ingredients:
character(0]

Directions:
Place Midori and sherbet in blender., Whirl until smooth., Pour into parfait glasses and freeze until firm., At serving time, top with whipped cream and cherry or papaya slice.
Pork Chops With Cranberry-thyme Sauce


Ingredients:
butter, boneless pork chops, dry white wine, cranberry sauce, green onions, fresh thyme, dried thyme

Directions:
Melt butter in heavy medium skillet over medium heat.
Sprinkle pork with salt and pepper.
Sauté pork until brown and cooked through, about 5 minutes per side.
Transfer pork to plate.
Add wine to same skillet.
Bring to simmer, scraping up browned bits in bottom of pan.
Stir in remaining ingredients.
Reduce heat to medium-low and simmer until slightly reduced, stirring occasionally, about 3 minutes.
Season sauce to taste with salt and pepper.
Return pork and any juices to skillet.
Cook until heated through, about 1 minute.
Spoon sauce over and serve.
Salsa


Ingredients:
diced tomatoes, onion, garlic cloves, lime, seasoning salt, cilantro, green onions

Directions:
Pour 3/4 of the can on tomatoes into the blender along with the onion, garlic, lime juice, seasoning salt and 1/2 of the green chilis.
Blend for about a minute or until the onion and garlic are well blended with the tomato.
Pour mixture into a large bowl and stir in the remaining tomato, green chilis as well as the cilantro an green onions. Mix well and refrigerate for about an hour.
BBQ Asparagus


Ingredients:
asparagus spear, butter, garlic clove, parmesan cheese

Directions:
Remove the woody ends from asparagus and wrap asparagus spears in foil with salt, pepper, butter and garlic. Cook in foil, on the barbecue for about 5-6 minutes and turn once if necessary.
Open foil and serve the asparagus in foil cases with parmesan sprinkled on top  (serve with more butter if preferred].
Edamame Dip


Ingredients:
edamame, water, red onion, fresh cilantro, rice vinegar, olive oil, salt, cannellini beans, white beans

Directions:
Place all ingredients in a food processor, and process until smooth., Serve immediately, or cover and chill.
Peanut Butter and Tomato Toast


Ingredients:
tomatoes, peanut butter, salt, pepper

Directions:
toast bread.
spread with peanut butter.
top with tomato.
sprinkle with salt (optional] and pepper.
eat and enjoy.
Cinnamon Waffles


Ingredients:
all-purpose flour, white sugar, brown sugar, ground cinnamon, baking powder, salt, milk, vanilla extract

Directions:
Whisk flour, white sugar, brown sugar, cinnamon, baking powder, and salt together in a bowl until no lumps remain.
Pour milk, vegetable oil, and vanilla extract into the flour mixture; stir until just combined.
Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
Fold the the beaten egg whites into the batter.
Preheat a waffle iron and coat with cooking spray.
Pour batter onto waffle iron in batches and cook until crisp and golden brown, about 2 minutes; repeat until all batter is used.
Light Ranch Dressing


Ingredients:
buttermilk, mayonnaise, Worcestershire sauce, onion powder, garlic powder, fresh chives, fresh dill, fresh parsley, salt, pepper

Directions:
"Whisk together all ingredients in a small bowl. Refrigerate until ready to use. If you can make it a couple hours before you need it the flavors will be blended better."
Yellow Cake


Ingredients:
cake flour, baking powder, salt, vanilla, unsalted butter, white sugar, eggs

Directions:
Preheat oven to 350°, prepare 2 8-in round cake pans or 1 9 x 13 cake pan.
Sift dry cake ingredients; set aside.
Add vanilla to the measured milk.
Using an electric mixer, whip butter for 2 minutes, and then add sugar and beat 5 minutes.
Add egg yolks, and combine – then add eggs 1 at a time thoroughly combining after each addition.
Beginning and ending with flour, alternate adding the flour and milk to the mixing bowl.
Combine and make sure sides of bowl are scraped down.
Pour into prepared pan(s].  For round pans, bake 25-30 minutes and for 9 x 13 bake 35 minutes.
Cool completely on wire rack.