xiaoxl/recipe_data huggingface dataset:
Kaf Chocolate Cassata Cake


Ingredients:
butter, sugar, salt, vanilla extract, baking powder, eggs, unbleached all-purpose flour, milk, ricotta cheese, confectioners' sugar, vanilla extract, confectioners' sugar, heavy cream, butter, confectioners' sugar

Directions:
CAKE:
Preheat the oven to 325°F Lightly grease an 8 1/2" x 4 1/2" loaf pan.
In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out.
Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.
Add half the flour to the bowl, beating at low speed to combine.
Add all of the milk, beating at low speed to combine.
Add the remaining flour, beating gently just until the batter is smooth.
Pour the batter into the prepared pan.
Bake the cake for about 70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that's OK. If you have an instant-read thermometer, the center will register 210°F to 215°F, while just under the top will register about 198°F to 200°F.
Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.
Store completely cooled cake well wrapped, at room temperature, until ready to fill and frost.
FILLING:
Stir together the ricotta, sugar, vanilla, and chocolate chips. Cover and refrigerate until ready to use.
Frosting:
Sift the cocoa, confectioners' sugar, and espresso powder into a bowl.
Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates.
Set aside to cool to room temperature.
Place the butter, salt, and sifted confectioners' sugar in a large mixing bowl.
Beat until the mixture is smooth and fluffy. Beat in the vanilla.
With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for 1 minute.
Assemble Cake:
Split the cake in thirds lengthwise, to make 3 layers. Brush the cut side of each layer with simple syrup or vanilla syrup; this will help keep the cake moist.
Place the bottom layer on a serving plate. Spread with half the ricotta filling. Top with the second layer, and spread with the remaining filling. Place the third layer on top.
Ice the cake — top and sides — with the frosting.
Serve immediately; or refrigerate, well-wrapped, until ready to serve, preferably not longer than 24 hours. Cut in crosswise slices to serve.
Best Bleu Cheese Dressing Around


Ingredients:
mayonnaise, green onion, garlic, parsley flakes, sour cream, white vinegar, blue cheese, Accent seasoning

Directions:
"Combine all the ingredients above in a bowl and mix well. Cover and chill at least 1 hour before serving."
Butter Pecan Cookies
Category: desserts
By A. Peterson

These cookies are very moist...my husband's favorite.

Ingredients:
1 cup butter, softened
⅔ cup packed brown sugar
1  egg
2 cups all-purpose flour
½ teaspoon salt
1 ½ cups pecan halves

Directions:
In a large bowl, cream butter, brown sugar and egg.  Mix until well blended. Slowly add flour and salt and mix well.  Cover and refrigerate for at least one hour. Preheat oven to 375 degrees F. Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets.  Flatten balls with the bottom of a glass dipped in flour.  Press a pecan into top of dough. Bake 10 to 12 minutes until lightly colored.

Yields: 4 dozen

Calories: 178.6
Fat: 12.8 g
Saturated fat: 5.4 g
Carbohydrates: 14.9 g
Sugars: 6.2 g
Dietary fiber: 0.9 g
Protein: 2 g
Cholesterol: 28.1 mg
Sodium: 107.8 mg
Goats Cheese Salad With Tomatoes, Peppers and Rocket


Ingredients:
cherry tomatoes, olive oil, pine nuts, rocket, basil

Directions:
Heat oven to 200C
Place peppers and toms on a tray and drizzle with olive oil. Roast for 10 minutes.
Sprinkle the cheese in the peppers and return to the oven for 5 mins.
Add the pine nuts and cook for a further 5 minutes
Arrange the rocket on plates, top with the peppers and tomatoes.
Peanut Butter Oatcakes


Ingredients:
quick-cooking oats, all-purpose flour, baking powder, salt, brown sugar, peanut butter, cold water, vanilla extract, chocolate chips

Directions:
Preheat oven to 350°F.
Using a food processor or blender, grind 1 cups of oats until fine.
In a large bowl, mix ground oats, the remaining 1/2 cup of oats, all-purpose flour, baking powder, salt, and brown sugar.
Add peanut butter to dry ingredients and mix with spoon or hands. Texture will be crumbly.
Add cold water and vanilla extract and mix well to combine.
Grease an 8x8" baking dish. Press oatcake batter into dish.
Bake 15 to 20 minutes, or until top is lightly browned.
If desired, melt 1/4 cup of chocolate chips and drizzle over oatcakes.
Enjoy!
Tropical Mango Bread
Category: trusted-brands-recipes-and-tips
By Mazola

Give yourself a mini-vacation in your own kitchen with this tropical bread! Delicious served with breakfast or brunch.

Ingredients:
1 ¾ cups all-purpose flour
1 ¼ cups sugar
1 ¾ teaspoons baking powder
2 teaspoons Spice Islands® Ground Saigon Cinnamon
1 ½ teaspoons salt
1 teaspoon Spice Islands® Pure Vanilla Extract
3  eggs
¾ cup Mazola® Corn Oil
1 cup diced mango
1 (8 ounce) can pineapple tidbits, well drained
¼ cup chopped macadamia nuts
½ cup shredded coconut
1 ½ cups powdered sugar
½ teaspoon Spice Islands® Pure Vanilla Extract
1 tablespoon butter or margarine, melted
2 tablespoons hot tap water, or as needed

Directions:
Preheat oven to 350 degrees F. Stir together flour, sugar, baking powder, cinnamon and salt in a large bowl. Make a well in the dry ingredients and add vanilla, eggs, oil, fruits, nuts and coconut; mix well. Pour into 2 greased 8-1/2 x 4-1/2-inch loaf pans. Bake for 45 to 50 minutes or until a wooden pick inserted near the center of loaf comes out clean. Cool in pans 5 minutes. Remove from pans and cool completely on wire racks. When loaves are cool, mix together ingredients for glaze and pour over loaves.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 2 loaves

Calories: 205.7
Fat: 9.7 g
Saturated fat: 2.1 g
Carbohydrates: 29.1 g
Sugars: 21.2 g
Dietary fiber: 0.9 g
Protein: 2 g
Cholesterol: 24.5 mg
Sodium: 198.1 mg
Coconut Milk Flan
Category: desserts
By Allrecipes

Use coconut milk for a tropical twist on classic flan.

Ingredients:
¾ cup white sugar
¾ cup whole milk
1 cup coconut milk
½ (12 fluid ounce) can evaporated milk
½ (14 ounce) can sweetened condensed milk
½ teaspoon vanilla extract
3  eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 6 (4-ounce) ramekins. Slowly melt sugar in a large skillet over low heat, stirring constantly, until browned but not scorched, about 8 minutes. Divide caramel equally among the ramekins and allow to cool. Combine whole milk, coconut milk, evaporated milk, sweetened condensed milk, and vanilla extract in a saucepan over low heat. Stir continuously until it begins to steam, about 5 minutes. Whisk 3 eggs together in a bowl; slowly pour beaten eggs into the warm milk mixture, whisking constantly until the custard is combined. Place ramekins in a casserole dish and fill with boiling water to reach halfway up the sides of the ramekins. Divide custard evenly among ramekins, over the caramel sauce, about 1/2 inch from the top. Cover casserole dish tightly with foil. Bake in the preheated oven until the custard is set, about 1 hour. A knife gently inserted into the center of a flan should come out clean. Remove ramekins from the water bath and allow to cool to room temperature. Refrigerate for 2 to 3 hours before serving to chill completely. Run the tip of a paring knife around the edges to release the flan. Place a plate over the top of the ramekin and flip to release the flan onto the plate, caramel side up.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 3 hrs 30 mins
Yields: 6 servings

Calories: 373.1
Fat: 16.7 g
Saturated fat: 11.7 g
Carbohydrates: 48.6 g
Sugars: 47.5 g
Dietary fiber: 0.4 g
Protein: 9.6 g
Cholesterol: 116.3 mg
Sodium: 127 mg
Honey Mustard Curry Chicken


Ingredients:
honey, prepared mustard, curry powder, pepper, chicken

Directions:
Preheat oven to 175C (about 350F].
Place chicken pieces in prepared pan.
Combine all ingredients and pour over chicken.
Bake, covered for about 2 hours in oven.
Crock Pot Cheesy Spinach


Ingredients:
frozen chopped spinach, cottage cheese, butter, sharp cheddar cheese, eggs, flour, salt, pepper, nutmeg

Directions:
Spray your crock pot with Pam, or grease the insides., Mix all the ingredients together well in a bowl and pour into the crock pot., Cover and cook on high setting for one hour., Turn the setting to low and cook for another four to five hours.
Jewish Apple Cake I
Category: desserts
By JBS BOX

A delicious cake filled and topped with apples and cinnamon.

Ingredients:
3 cups all-purpose flour
½ teaspoon salt
2 ½ teaspoons baking powder
2 cups white sugar
1 cup vegetable oil
4  eggs, beaten
¼ cup orange juice
2 teaspoons vanilla extract
3  apples - peeled, cored and sliced
2 teaspoons ground cinnamon
5 teaspoons white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside. In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well. Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar. Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.

Yields: 1 -10 inch tube cake

Calories: 393.6
Fat: 17.5 g
Saturated fat: 2.5 g
Carbohydrates: 55.7 g
Sugars: 33.7 g
Dietary fiber: 1.6 g
Protein: 4.7 g
Cholesterol: 53.1 mg
Sodium: 191.1 mg
Strawberry Cupcakes with Lemon Zest Cream Cheese Icing
Category: desserts
By Toni R Greim-Findley

This was an experiment gone amazing! My seven-year-old and I baked these and agree that they are the best cupcakes. It's a simple strawberry cake mix with a little extra zest.

Ingredients:
1 cup frozen strawberries
2 tablespoons water
1 teaspoon honey
½ teaspoon fresh lemon zest
1 tablespoon white sugar
1 box strawberry cake mix (such as Betty Crocker®)
1 cup water
3  eggs
½ cup vegetable oil
½ teaspoon lemon zest
1 (8 ounce) package cream cheese, softened
¼ cup unsalted butter at room temperature
2 cups sifted confectioners' sugar
½ teaspoon vanilla extract
½ teaspoon fresh lemon juice
½ teaspoon lemon zest

Directions:
Preheat oven to 325 degrees F (165 degrees C). Line 14 cupcake cups with paper liners. To make strawberry puree, pulse frozen strawberries in blender or food processor until evenly chopped. Add 2 tablespoons water, honey, 1/2 teaspoon lemon zest, and sugar. Blend until smooth. Beat cake mix, 1 cup water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened; increase mixer speed to medium and beat for 2 minutes. Beat lemon zest into batter. Fill prepared cupcake cups 2/3 full. Drop a spoonful of strawberry puree into the center of each portion of cupcake batter. Bake cupcakes in preheated oven until golden and the tops spring back when lightly pressed, 18 to 22 minutes. A toothpick inserted near the center should come out clean. Let cupcakes cool for at least 30 minutes. To make icing, place cream cheese and butter in a bowl and beat with an electric mixer until smooth. Mix in confectioners' sugar; blend in vanilla extract, lemon juice, and lemon zest. Refrigerate icing until cupcakes are cool enough to frost. Frost cooled cupcakes with icing.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 14 cupcakes

Calories: 392.4
Fat: 20.2 g
Saturated fat: 8.4 g
Carbohydrates: 50.9 g
Sugars: 36.7 g
Dietary fiber: 0.4 g
Protein: 3.4 g
Cholesterol: 61.4 mg
Sodium: 291.3 mg
Spicy Crab Curry - Bangla Style
Category: world-cuisine
By keka1980

A spicy crab curry cooked with hot Indian spices, sliced red onion, and sliced potatoes (what we Bengalis call Chocchori Aloo.) It's best eaten with hot rice.

Ingredients:
2  fresh Dungeness crabs, cleaned and with their shells cracked
2 teaspoons ground turmeric
½ teaspoon salt
1 tablespoon mustard seed
1 tablespoon hot water
1 tablespoon mustard oil
3 cups sliced red onion
1 ¾ cups boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch slices
2  whole cloves
1 (1 inch) piece cinnamon stick
2 pods green cardamom pods
5  whole black peppercorns
2 large tomatoes, coarsely chopped
4  Thai green chiles
1 ½ teaspoons garlic paste
1 ½ teaspoons ginger paste
1 teaspoon cayenne pepper
salt to taste
1 teaspoon white sugar
1 wedge fresh lemon
½ cup chopped fresh cilantro

Directions:
Rub the crabs with 1 teaspoon of the turmeric and 1/2 teaspoon salt; let them marinate for 1 hour. Combine the mustard seed and hot water in a small bowl and let stand for 10 minutes. Use a mortar and pestle to grind the seeds into a coarse paste. Heat the oil in a wok or kadhai over medium heat. Add the crabs and stir fry until they change color, about 4 minutes. Remove the crabs from the oil and set aside. Add the sliced onions to the wok and cook and stir over medium heat until the onions are translucent, about 5 minutes. Raise the heat to high, add the potatoes, and cook, stirring constantly, for about 2 minutes. Add the cloves, cinnamon stick, cardamom pods, and peppercorns, and stir for thirty seconds. Stir in the tomatoes, ginger paste, and garlic paste. Halve three of the chiles and add them to the wok. Cook and stir for an additional minute or two over high heat. Reduce the heat to medium; add the remaining 1 teaspoon turmeric, the cayenne pepper, and the mustard paste and stir to combine. Add the crabs to the wok and pour in just enough water to cover the vegetables. Bring the water to a boil and stir in the sugar and salt to taste. Cover the wok, reduce the heat, and simmer until the potatoes are tender and the water is reduced by half, about 10 minutes. Remove the lid, stir, and simmer until the gravy is thickened, about 5 minutes more. Squeeze the lemon wedge over the finished dish. Garnish with chopped cilantro and sliced green chile and serve hot, with rice.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 hr 55 mins
Yields: 4 servings

Calories: 246.7
Fat: 5.8 g
Saturated fat: 0.7 g
Carbohydrates: 30.7 g
Sugars: 8.1 g
Dietary fiber: 6.1 g
Protein: 18.7 g
Cholesterol: 48.1 mg
Sodium: 613.4 mg
Chocolate-Peanut Butter Cookies With Oats


Ingredients:
creamy peanut butter, butter, brown sugar, water, egg, vanilla extract, oats, all-purpose flour, baking soda, shortening, shortening, peanuts

Directions:
Cream the peanut butter and butter; gradually add the sugar, beating at medium speed of an electric mixer until light and fluffy.  Add water, egg, and vanilla; beat well.
Combine oats, flour, and baking soda; add to the peanut butter mixture, mixing well.
Shape dough into 1-inch balls; place on cookie sheets lined with parchment paper.  Flatten with a fork dipped in sugar.  Bake at 350 degrees for 8 to 10 minutes or until the edges are golden.  Let cookies cool completely on wire racks.
Combine the chocolate chips and shortening in the top of a double boiler.  Bring water to a boil; reduce heat to low, and cook until the chocolate and shortening melt, stirring occasionally.  Spread about 1/2 tsp chocolate mixture on top of each cooled cookie.  Sprinkle each cookie with chopped peanuts.
Chill cookies 20 minutes for the chocolate to set.
Store cookies in an airtight container.
Pineapple Punch


Ingredients:
water, cinnamon sticks, whole cloves, whole allspice, sugar, coconut milk, light rum

Directions:
Mix the pineapple, Coconut milk and water in a large pitcher.
lightly toast the spices in a small skillet on very low heat. Just until you can smell them.
Move the whole spices to a spice grinder or a coffee bean grinder.
(NOTE: Do NOT use your coffee grinder to grind spices if you are going to use it again for coffee.The oils from the spices will ruin how your coffee tastes.].
Add the spices and sugar to the pineapple mixture and stir till combined.
If this is going to be an adult punch you can add the rum now.
If this is going to be a child friendly punch then serve it without the rum very cold.
Cowboy Potatoes


Ingredients:
potatoes, olive oil, onion, bell pepper

Directions:
Peel potatoes, if desired (I like to leave the peel on] and cut into 1/2" dice.
Heat olive oil in large skillet (you can reduce the amount of oil if using a non-stick skillet].  Add the potatoes, spreading into a single layer. Don't stir yet!  Let them get golden brown on one side.
Stir the potatoes, and let them brown on another side.  Stir again, adding the pepper and onion.  Continue to cook until the onions and peppers are tender.  If the potatoes are not done, reduce heat to low and cover the skillet until they're done.
Add salt and pepper to taste, and serve.
Indian Sweet Bread
Category: everyday-cooking
By ABSAAR

This recipe is an old family favorite. A crisp and sweet flatbread that's fried on the griddle. Everyone in my family loves it!

Ingredients:
2 cups all-purpose flour
¼ teaspoon salt
⅔ cup water
¼ cup white sugar
1 tablespoon vegetable oil

Directions:
In a large bowl, stir together flour, salt and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap. Select a ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a small square and roll out again until thin. Heat a lightly oiled griddle over medium heat. Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 roti

Calories: 102.3
Fat: 1.4 g
Saturated fat: 0.1 g
Carbohydrates: 20.1 g
Sugars: 4.2 g
Dietary fiber: 0.6 g
Protein: 2.2 g
Sodium: 48.9 mg
Easy Sheet Pan Shrimp Fajitas
Category: seafood
By FrackFamily5 CA—>CT

Easy weeknight shrimp dinner. Serve with your favorite toppings like cilantro, hot sauce, sour cream, and chopped radish.

Ingredients:
1  cooking spray
1 pound jumbo shrimp, peeled and deveined
1 teaspoon lemon-pepper seasoning
2  onions, cut into strips
2  green bell peppers, cut into strips
2 tablespoons olive oil
1 (1 ounce) package fajita seasoning
8  flour tortillas

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a large sheet pan with cooking spray. Mix shrimp and lemon-pepper seasoning together in a bowl. Toss onions and bell pepper strips with olive oil and fajita seasoning in a large bowl until thoroughly coated. Arrange shrimp on one side of the prepared pan and vegetables on the other. Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, about 30 minutes. Meanwhile, stack tortillas on a microwave-safe plate and cover with a wet paper towel. Heat in the microwave for 45 seconds. Serve with shrimp fajitas.

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

Calories: 542
Fat: 15 g
Saturated fat: 3 g
Carbohydrates: 73.3 g
Sugars: 6.3 g
Dietary fiber: 6.2 g
Protein: 28.8 g
Cholesterol: 172.6 mg
Sodium: 1284.7 mg
Honey Fennel and Grapefruit Glazed Chicken


Ingredients:
grapefruits, chicken, fennel seed, black peppercorns, coarse salt, garlic powder, honey

Directions:
Pre-heat oven to 350°F. Place chicken into a roasting pan and set aside.
Toast fennel seeds and pepper in a small pan over high heat for two to three minutes until fragrant.
Transfer to a mini food processor. Add salt and garlic powder and pulse until granular.
In a small mixing bowl, stir together spice mixture, 1/4 cup grapefruit juice and honey.	Drizzle chicken with half the glaze, reserving the rest for basting.
Slice second grapefruit into thin rounds and place on top and around chicken.
Roast for 1.5 hours until golden brown and internal temperature reaches 165°F.
Re-glaze after 45 minutes.8. Serve with pan juices if desired and a side of roasted fennel.
Orange Cake


Ingredients:
caster sugar, self-raising flour, eggs, orange, icing sugar, margarine, lemon juice

Directions:
Preheat the oven to 160C (320F or Gas Mark 3]
Mix the margarine and sugar together and cream until light and fluffy. Then beat in the eggs, one at a time.
Stir in the fruit juices and the flour and mix well. Pour the mixture into a cake tin measuring 8"x12"x1½" (20cmx30cmx3.5cm] which has been lined with baking parchment and spread evenly.
Bake in the pre-heated oven for roughly 35 minutes. Allow the cake to cool in the tin before removal and storage in an air-tight container.
Sesame Asparagus


Ingredients:
asparagus, sesame seeds, salt

Directions:
Prepare asparagus by snapping off tough ends and peeling if stalks are very thick.
Place asparagus in baking dish or pan sprayed with oil or lined with foil.
Sprinkle with sesame oil and salt to taste.
Place under preheated broiler for 10 minutes or until tender.
Sprinkle with sesame seeds 2-3 minutes before done to prevent them from burning.
Green Bean & Tomato Casserole


Ingredients:
tomatoes, tomato sauce, onion, bacon, sugar, garlic powder, thyme, butter, margarine, black pepper

Directions:
Drain water from beans and tomatoes.
Mix all ingredients (except bacon, and butter] in a large bowl.
place in 9 X 13 GLASS backing dish.
Lay bacon strips on top
place butter in center of dish
sprinkle black pepper to lightly cover top.
cover with aluminum foil.
Bake for 4 hours @ 350 degrees F  Remove foil last 15 mins to brown bacon.
shredded lamb tagine


Ingredients:
lamb shoulder, cumin, onions, carrots, scallion

Directions:
have your butcher cut the lamb for you leaving the shoulder bone in, but removing the rib bones and extra fat.
preheat oven to 350.
trim fat off the roast.
brown in a frying pan on all sides, remove.
score the meat on all sides and rub with mixed cumin, coriander, salt, pepper.
put into a tagine or a roasting pan, roast uncovered for 30 minutes.
remove and lower heat to 250.
add onions, carrots and scallions to lamb, to cover pour chicken stock in to fill half way cover and cook aprox 4 hours.
remove from oven.
the lamb will be very tender and the 2 large bones will come right out.
you can shred the lamb with 2 forks.
put the tagine or roaster on the stovetop and reduce the cooking liquid to 1/2, about 20 minutes.
add lamb back, serve.
this tastes great topped with a dab of fig jam.
Stuffed Chicken Cutlets (Oamc)


Ingredients:
feta cheese, scallions, oregano, basil, chicken cutlets, tomato sauce

Directions:
Combine feta, peppers, scallions, oregano, and basil in a medium bowl.
Place cutlets on a flat surface, smooth side down. Spoon about 2 tbsp of feta mixture into the center of each cutler and the fold short sides in and then long sides creating a packet. Arrange packets, seam side down on a wax paper lined baking sheet making sure they do not touch each other. Freeze until firm-about an hour. Place into a ziploc bag, label and date. These can be frozen up to 8 weeks.
To serve: preheat oven to 400°F
Lightly grease two baking sheets and place frozen cutlets, seam side down. lightly season with salt and pepper and bake for 30-40 minutes or until chicken is cooked through. If desired, top with warmed tomato sauce.