xiaoxl/recipe_data huggingface dataset:
Coconut Shrimp With Guava Sweet and Sour Sauce


Ingredients:
jumbo shrimp, coconut flakes, panko breadcrumbs, eggs, flour, guava, rice vinegar, white vinegar, sugar, cornstarch, water

Directions:
Pre-heat oil to 350 degrees in medium frying pan.
In a medium, mixing bowl, combine coconut and panko.
Dredge shrimp in flour, then in the egg mixture, then in the panko and coconut mix, pressing down firmly to ensure proper breading.
Fry shrimp until golden brown being sure not to burn. (The coconut contains a high sugar content, which may burn quickly.]
In a separate saucepan, combine sugar, vinegar, and pineapple juice.  Bring to a boil and allow sugar to incorporate into the sauce.
Add guava concentrate and allow to boil.
Mix the cornstarch and water to make a slurry. (You may use cornstarch slurry to thicken the sauce to the correct consistency.  The sauce should be able to coat a spoon.]
You may use the sauce as a dip or simply pour the sauce over the shrimp when ready to serve.
Stuffed Potato


Ingredients:
chicken livers, potatoes, onion, green chili, salt, pepper, garlic paste, ginger paste, cinnamon, cardamom, tomato ketchup, butter

Directions:
Wash the chicken livers well.Add salt,pepper,garlic and ginger paste,cinnamon and cardamom powder,tomato ketchup and mix well. Keep it aside for hours.
Boil potatoes and make it mashed with pepper,salt and butter.
Heat oil in a oak.Fry the livers with chopped onions and chillis.
Make balls of mashed potatoes and stuff it with the livers.
Then bake it in a oven or fry it .
Stuffed Skillet Ranch Cornbread #RSC


Ingredients:
ground pork, shallots, fennel seed, chives, green onion, cayenne pepper, garlic powder, salt, pepper, parmesan cheese, eggs, sugar, milk, frozen corn, sharp cheddar cheese

Directions:
Preheat oven to 350 degrees.
Brown pork. Add shallots, fennel seed, chives, green onion, cayenne, garlic powder, salt and pepper. Heat for an additional minute. Stir in Parmesan cheese.
In medium size bowl combine eggs, sugar, milk, oil, corn, HIDDEN VALLEY RANCH DRESSING, and cheese. Stir in cornmeal mix.
Pour one-half of mixture into a greased cast iron skillet. Sprinkle the sausage mixture on top and pour remaining mixture over sausage.
Bake in a 350 degree oven for 40-45 minutes until set. Sprinkle remaining 1/2 cheese on top. And bake an additional 5 minutes.
Lemon Pound Cake With Chambord Glaze


Ingredients:
sugar, flour, baking powder, baking soda, salt, sugar, butter, eggs, lemon rind, fresh lemon juice, vanilla extract, fat-free buttermilk, Chambord raspberry liquor, powdered sugar, Chambord raspberry liquor, fresh lemon juice, butter

Directions:
Preheat oven to 350°.
Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
Place 2 cups granulated sugar and 3/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes].
Add eggs, 1 at a time, beating well after each addition.
Add rind, 1/4 cup juice, and vanilla; beat until combined.
Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined (batter will be thick].
Spoon batter into prepared pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack.
Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate.
Pierce cake liberally with a wooden pick. Brush 2 tablespoons liqueur over warm cake.
GLAZE: Combine powdered sugar, 2 1/2 tablespoons liqueur, 1 tablespoon juice, and 1 tablespoon butter, stirring with a whisk until smooth.
Drizzle slowly over warm cake.
Cool completely.
Oven-Baked Barbecue Rib Tips
Category: meat-and-poultry
By Bibi

Rib tips are the parts of the rib that are cut away to make St. Louis ribs. Some butchers call this the pork brisket. This cut has a lot of cartilage, but a low, slow cook softens the cartilage and makes it tasty. I like to cut them into small pieces. These meaty bits are a little easier to manage than ribs, and their meaty, chewy texture makes a great appetizer or a main dish. Serve with additional barbecue sauce, if desired.

Ingredients:
1 ½ pounds pork rib tips
1 tablespoon seasoned salt, or to taste
¾ cup barbecue sauce, or to taste

Directions:
Remove silver skin from underside of rib tips, if it is there. Rub seasoned salt on both sides of the meat. Line a baking pan with aluminum foil and place seasoned meat into the pan. Cover tightly with another piece of foil and refrigerate for at least 4 hours, up to overnight. Preheat the oven to 250 degrees F (120 degrees C). Bake in the preheated oven, covered and undisturbed, for 2 1/2 hours. Remove from the oven and increase oven temperature to 350 degrees F (175 degrees C). Uncover and drain the pan, if necessary. Brush barbecue sauce over ribs. Return to the oven and bake for 15 minutes. Turn ribs and brush with additional barbecue sauce; continue baking for another 15 minutes. Repeat this twice more, for a total of 1 hour baking time at 350 degrees F (175 degrees C). Remove from the oven and cut into desired serving size, about 1 1/2 to 2 inches. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil in the preheated oven to develop a bit of char, 2 to 3 minutes, watching carefully to make sure they do not burn. Remove from the oven and serve.

Prep time: 10 mins
Cook time: 3 hrs 35 mins
Total time: 7 hrs 45 mins
Yields: 6 servings

Calories: 245.7
Fat: 15.1 g
Saturated fat: 5.5 g
Carbohydrates: 11.8 g
Sugars: 8.1 g
Dietary fiber: 0.2 g
Protein: 14.4 g
Cholesterol: 59.9 mg
Sodium: 854.5 mg
Curried Spam Pilaf


Ingredients:
onion, mushrooms, chicken broth, raw rice, butter, olive oil, black pepper, curry powder

Directions:
Add the olive oil and the butter to a hot 12 inch frying pan, that has a tight fitting lid, and sir until melted.
Add the onion and saute until transparent, followed by the drained mushrooms and continue to saute the mixture.
Add the curry powder and spam and when the spam starts to brown, add the rice and stir until all the grains are covered in the oil/butter.
Add enough chicken broth to the liquid from the mushroom can to bring the total to 2/3 cup of liquid, pour into the pan.
Put on the cover, lower the heat to the minimum flame and let sit for 15 minutes.
Turn off the heat DO NOT PEEK and allow to sit for an additional 15 minutes.
Taste and adjust the flavors with the pepper.
Raspberry Icebox Cake
Category: desserts
By Carol

What a lovely refreshing dessert for those hot summer days.

Ingredients:
24  graham crackers, crushed
⅓ cup butter
¼ cup packed brown sugar
1 (6 ounce) package raspberry flavored Jell-O® mix
1 cup boiling water
15 ounces frozen raspberries
20  large marshmallows
⅓ cup milk
1 cup heavy whipping cream, whipped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool. Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted.  Chill until partially set and spread on wafer base. Melt marshmallows with the milk.  When cool, fold in whipped cream and spread on top of raspberry mixture.  Sprinkle with remaining crumbs.  Chill for 3-4 hours before serving.

Yields: 1 -13x9 inch pan

Calories: 294.8
Fat: 10.1 g
Saturated fat: 5.2 g
Carbohydrates: 49.4 g
Sugars: 34.4 g
Dietary fiber: 2 g
Protein: 3.6 g
Cholesterol: 23.8 mg
Sodium: 235.2 mg
Scrambled Eggs Done Right
Category: breakfast-and-brunch
By WHATS HIS FACE

The right way to scramble eggs. There is more to just mixing eggs and cooking! This will make a believer out of you.

Ingredients:
2  eggs
1 teaspoon mayonnaise or salad dressing
1 teaspoon water  (Optional)
1 teaspoon margarine or butter
1 pinch salt and pepper to taste

Directions:
In a cup or small bowl, whisk together the eggs, mayonnaise and water using a fork. Melt margarine in a skillet over low heat. Pour in the eggs, and stir constantly as they cook. Remove the eggs to a plate when they are set, but still moist. Do not over cook. Never add salt or pepper until eggs are on plate, but these are also good without.

Prep time: 2 mins
Cook time: 4 mins
Total time: 6 mins
Yields: 1 serving

Calories: 209.8
Fat: 17.4 g
Saturated fat: 4.3 g
Carbohydrates: 1 g
Sugars: 0.9 g
Protein: 12.7 g
Cholesterol: 373.7 mg
Sodium: 210.4 mg
Portabella Panini With Gorgonzola Cheese and Sun-Dried Tomatoes


Ingredients:
sun-dried tomatoes, portabella mushroom caps, gorgonzola, olive oil, olive oil

Directions:
Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the tomatoes from the water and chop them.
Slice the stems off of the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices.
Top half of the mushrooms with 1 tablespoon of tomatoes and 1 tablespoon of cheese. Top with remaining mushroom slices. Brush the top side of each "sandwich" with olive oil.
Preheat a large, nonstick skillet or grill pan. Place the mushroom sandwiches in the pan carefully, oil side down, and cook for 2 minutes. Brush the top half with oil, flip, and cook for 2 minutes more. Season with salt and pepper, to taste, and serve.
Glazed Sirloin Steaks


Ingredients:
salt, cracked black pepper, honey, maple syrup, apple cider, pepper

Directions:
In a small bowl, mix salt and cracked black pepper; then press mixture into both sides of the New York sirloin steaks.
Preheat grill to medium heat. Place the steaks on grill grid. Cook covered 5 to 7 minutes per side. Turn with tongs to retain juiciness.
While the steaks are grilling, combine honey, maple syrup, apple cider and pepper in a microwave safe mixing bowl. Microwave on high for 3 to 4 minutes until thickened, stirring occasionally. During last 5 minutes of grilling the steaks, brush glaze over top and sides of steak.
Remove the steaks from grill when an internal temperature has reached 140F for medium rare or 145F for medium doneness.
Scones


Ingredients:
all-purpose flour, granulated sugar, baking powder, salt, unsalted butter, egg, vanilla, heavy whipping cream

Directions:
In a large bowl, combine flour, sugar, baking powder and salt.
Cut the butter into small pieces and blend in the flour mixture with a pastry blender.
The mixture should look like coarse crumbs.
In a small measuring cup combine the whipping cream, beaten egg and vanilla.
Add this mixture to the flour mixture.
Stir until just combined.
Do not overmix this mixture.
Knead dough gently on a lightly floured surface.
Roll or pat the dough into a circle that is 7 inches round and about 3/4 to 1 inch thick.
Cut this circle into 8 triangular sections.
Place the scones on a parchment paper lined baking sheet or else a lightly greased pan.
Make mixture of one well-beaten egg with 1 TBS heavy cream.
Brush the scones with this mixture.
Bake at 375 degrees for approximately 15 minutes or until lightly browned.
These scones freeze very well.
This recipe is very good as is but there are ways to jazz it up a little.
When adding fruit or chocolate chips do so just before adding the cream mixture: You could add 1/3 cup dried cherries, or 1/3 cup miniature chocolate chips, or 1/2 cup raisins, or 2 tsp grated lemon peel and 1 TBS poppy seeds and 1 tsp almond extract (instead of vanilla], or 2 tsp grated orange peel and 1 tsp orange liquor (instead of vanilla].
Quick Sardine Curry
Category: world-cuisine
By Cyn

This super quick stir-fry makes a great snack or meal with rice or toast. Spicy and just a little bit sweet! Serve and eat by itself or with rice or toast. Makes enough for one, but can be stretched for two or made with more sardines. Enjoy!

Ingredients:
1 tablespoon canola oil
1 tablespoon Thai red curry paste, or more to taste
1 clove garlic, minced
1  shallot, minced
1 tablespoon unsweetened coconut cream
1 (3.75 ounce) can sardines in oil, drained

Directions:
Heat the canola oil in a skillet. Stir the red curry paste into the hot oil; cook and stir for a few seconds before adding the garlic and shallot. Cook and stir the garlic and shallot until fragrant. Add the sardines; toss around in the pan to brown the skin a little bit and cover it well with the paste mixture. Gently stir the coconut cream into the mixture and continue to toss to coat the sardines. Allow mixture to come to a boil until the sauce thickens, about 5 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 serving

Calories: 415.8
Fat: 29.8 g
Saturated fat: 7.1 g
Carbohydrates: 12.5 g
Sugars: 2.7 g
Dietary fiber: 0.7 g
Protein: 24.6 g
Cholesterol: 130.6 mg
Sodium: 759.7 mg
Slow Cooker Turkey Chili
Category: soups-stews-and-chili
By lala

This is one of my weekly meals for my family! It's easy and delicious. Top with sour cream, Cheddar cheese, chopped onion, green onion, or crushed tortilla chips. Maybe even in a sourdough bread bowl!

Ingredients:
1 ¼ pounds lean ground turkey
1 (28 ounce) can crushed tomatoes
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can pinto beans, rinsed and drained
1 cup chicken stock
1 small onion, chopped
1 tablespoon hot sauce (such as Frank's® Redhot®), or more to taste  (Optional)
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon minced garlic
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon cayenne pepper, or more to taste
½ teaspoon ground cumin
½ teaspoon ground black pepper

Directions:
Mix ground turkey, tomatoes, kidney beans, pinto beans, chicken stock, onion, hot sauce, chili powder, salt, minced garlic, paprika, oregano, cayenne pepper, cumin, and black pepper together in a slow cooker; stir to break the turkey into small chunks. Cook on Low 6 to 8 hours (or High for 4 hours).

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 6 servings

Calories: 323.2
Fat: 8.8 g
Saturated fat: 2.1 g
Carbohydrates: 35.2 g
Sugars: 0.9 g
Dietary fiber: 11.5 g
Protein: 29.1 g
Cholesterol: 70 mg
Sodium: 1574.8 mg
Zucchini Bars


Ingredients:
sugar, eggs, flour, baking soda, cinnamon, zucchini, vanilla

Directions:
Cream together sugar oil and eggs, Add rest of ingredients., Bake in greased floured 9x13 pan at  350 degrees for 30 minutes.
Slow Cooker Yogurt
Category: everyday-cooking
By Diana Moutsopoulos

Making yogurt in a slow cooker is foolproof and since it works just as well as a yogurt maker, it takes away the need for yet another gadget in your house! Yogurt usually keeps in the fridge for up to 2 weeks.

Ingredients:
4 cups whole milk
¼ cup powdered milk
¼ cup plain yogurt with active cultures, at room temperature

Directions:
Place four 10-ounce jars in a slow cooker. Fill slow cooker with water up to 1/3 inch of the jar rims. Remove jars and set aside. Cover slow cooker and preheat on High while you prepare the yogurt for about 20 minutes. Pour milk and milk powder into a saucepan and whisk to dissolve. Heat over medium heat until just steaming and a thermometer reads 179 degrees F (82 degrees C), about 10 minutes. Remove from heat and place the bottom of the pan into a bowl of ice water. Cool milk mixture until the temperature has dropped to 114 degrees F (46 degrees C). Lift pan out of the ice water. Measure about 1 cup of milk and pour into a bowl. Stir in yogurt until thoroughly blended. Return yogurt mixture to the pan of milk. Pour milk mixture into the 4 glass jars, filling up to 1/2 inch of the rims. Check the temperature of the water in the slow cooker is no higher than 114 degrees F (46 degrees C). If it is cooler, cover slow cooker again, and allow to come to temperature. If it is too hot, uncover and turn off slow cooker. Set jars in the warm water; the water level should be up to the level of the yogurt in the jars. Cover with a folded dish towel and then with the slow cooker lid. Turn slow cooker off. Allow to set for 6 hours, keeping the water at 114 degrees F (46 degrees C) as best you can. Check the temperature with your thermometer after about 2 hours, taking care not to disturb the yogurt. If the water is lower than 114 degrees F (46 degrees C), turn slow cooker to Warm for 10 minutes, then shut off again. Check temperature again at the 4-hour mark and repeat. Do not stir or poke the yogurt at all during this time. Check the yogurt after 6 hours by pressing gently on the top or tipping the jars to see if it is set; it is done when the yogurt is firm and there is a thin layer of yellowish liquid on the top. Remove the jars from the water and dry off. Top with clean lids and place in the refrigerator.

Prep time: 10 mins
Cook time: 6 hrs 10 mins
Total time: 6 hrs 20 mins
Yields: 4 cups

Calories: 195.7
Fat: 10.3 g
Saturated fat: 6 g
Carbohydrates: 15.2 g
Sugars: 15.2 g
Protein: 10.8 g
Cholesterol: 33.1 mg
Sodium: 138 mg
Tomatillo Salsa Verde


Ingredients:
cilantro leaf, fresh lime juice, sugar, salt

Directions:
Remove papery husks from tomatillos and rinse well.
Cut in half and place cut side down on a foil-lined baking sheet.
Place under a broiler for about 5-7 minutes to lightly blacken the skin.
Place tomatillos, lime juice, onions, cilantro, jalapeno peppers and sugar in a blender (or food processor] and pulse until all ingredients are finely chopped and mixed.
Season to taste with salt.
Keep in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.
Philly Cheese Steak Pizza


Ingredients:
green bell pepper, red bell pepper, yellow bell pepper, olive oil, butter, all-purpose flour, kosher salt, garlic powder, cayenne, cracked black pepper, parmesan cheese, roast beef, mild cheddar cheese

Directions:
"Preheat oven to 500 degrees. Place crust on greased baking sheet. In a small saucepan heat olive oil over med heat, when oil starts to ripple add in bell peppers and onions. Cook until soft. Next, melt in butter and sprinkle in flour, to create a roux. Stir for about 2 minutes Slowly pour milk in, stirring constantly until very warm, Be sure not to let it come to a boil. You should start to see a bit of steam coming from the pan. When sauce is thickened, remove from heat. Add in Parmesan cheese and stir gently until it is melted. Let sauce cool about 10 mins and pour over crust. Layer roast beef across pizza and top with cheddar cheese and mushrooms(if desired]. Bake 15-20 mins until edges of crust are golden brown and cheese starts to bubble."
Pasteles En Hoja (Dominican Republic Version)


Ingredients:
plantain, adobo seasoning, plantain leaves, chicken, tomato paste, salt, garlic cloves, onion powder, dried oregano, red onion, chicken broth, green pepper, fresh ground black pepper

Directions:
Cut the banana leaves into 8x8-inch squares wash, pat dry and reserve.
If using pork or chicken:
Place a small chicken (about a 2lbs] or pork loin in a crock pot and liberally sprinkle with adobo seasoning until covered. Set on low for 6-8 hours When done, allow it to cool and shred it with your fingers. Now you can use it for the pasteles.
If using ground beef:
In a bowl combine the meat with the onion powder, oregano, basil, 2 tbsp adobo seasoning.
In a pan over medium heat, heat up oil and add garlic, onions and pepper. Sauté until tender. Add 1/2 lb of meat.
Cook until no longer pink and drain. Return to heat and 2 tbsp of water and tomato paste. Cook until all liquid has evaporated. Reserve.
If using cooked pork or chicken:
Heat up oil over medium heat and add garlic, onions and pepper until tender; add 1/2 lb meat. Season with oregano, bay, onion powder, black pepper and salt if needed. Stir until combined. Add 2 tbsp water and tomato paste, heat through, for about 2 minutes or until liquid has evaporated. Reserve.
Peel the plantains, niame and malanga. Grate the raw niame, malanga and plantain and mix with 1 tsp of adobo seasoning and 1 tspn salt. Add the broth either store-bought kind or the broth made if you slow-cooked the chicken. It will look like a doughy mass. Don't make it too wet.
For assembly:
Put 2 tbsp of the plantain mixture on the center of a banana tree leaf, on top put 1 tspn of meat, and top that with 2 more tbsp of the plantain mixture. Wrap the leaf around it to form a rectangle; about 5-7" in length and 3-4" in width. Wrap another layer of parchment paper over each one. Tie string once around and once the other way to resemble a present, and tie a knot in the middle. At this point you can freeze them by wrapping a third layer of foil over each one and store for up to a month, just remove foil before cooking.
When ready to make, put half a gallon of water in a very large pot and boil them for 20 minutes. Remove the banana leaf before eating.
We usually eat them with Tabasco sauce and/or ketchup. Enjoy!
Pizza Pinwheels
Category: main-dish
By CHRISTI_LANDINO

This recipe came from my Aunt when I was about 13 years old. Not only is it good for kids, but it's good for parties too!

Ingredients:
1 (8 ounce) can refrigerated crescent roll dough
2 cups shredded mozzarella cheese
24 slices pepperoni
1 (14 ounce) can pizza sauce

Directions:
Preheat oven to 375  degrees F (190 degrees C). On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces. Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.

Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 16 pinwheels

Calories: 234.7
Fat: 13.1 g
Saturated fat: 5.2 g
Carbohydrates: 16.4 g
Sugars: 3.9 g
Dietary fiber: 0.8 g
Protein: 11 g
Cholesterol: 24.4 mg
Sodium: 758.5 mg
Fusilli Four Color Pasta


Ingredients:
extra virgin olive oil, other sweet onion, garlic cloves, green pepper, orange bell pepper, salt, white wine, fresh basil, of fresh mint, parmigiano-reggiano cheese, lemon, black olives, fresh coarse ground black pepper

Directions:
Cook the onion first and then add the other ingredients so they are cooked but still crisp.
Mix all the ingredients together in a skillet (except the pasta] heat to hot.
Mix with the cooked pasta, GOOD GOOD.
Strawberries and Cream Cake
Category: desserts
By JJ

Makes an elegant presentation without too much fuss.

Ingredients:
2 ¾ cups cake flour
2 ½ teaspoons baking powder
2 cups white sugar
1 (3 ounce) package strawberry flavored Jell-O®
1 cup butter, softened
4  eggs
1 cup milk
1 teaspoon vanilla extract
½ cup strawberries, pureed
1 ½ cups heavy cream
2 tablespoons sugar
½ teaspoon vanilla extract
1 ½ cups fresh strawberries, sliced
½ cup margarine, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 ½ cups quartered strawberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans. Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely. To make the filling:  Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries. To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake. Spread remaining whipped cream on cake top. Top with quartered strawberries.

Prep time: 1 hr
Cook time: 25 mins
Total time: 1 hr 25 mins
Yields: 1 - 3 layer 9 inch cake

Calories: 866.7
Fat: 42.9 g
Saturated fat: 22.8 g
Carbohydrates: 115.1 g
Sugars: 86.1 g
Dietary fiber: 1.5 g
Protein: 8.7 g
Cholesterol: 165.6 mg
Sodium: 426.7 mg