xiaoxl/recipe_data huggingface dataset:
Bulgogi-Spiced Tofu Wraps With Kimchi Slaw


Ingredients:
firm tofu, lettuce, onions, leeks, soy sauce, honey, black pepper, white radishes, cucumbers, carrots, scallions, light soy sauce, honey

Directions:
Combine all ingredients for the tofu marinade in a bowl. Whisk until fully combined.
Cut tofu into 1 inch thick slices and allow to marinate for no less than 2 hours.
While marinating prepare the slaw. Whisk all ingredients for the dressing. Toss in all chopped vegetables. Cover and refrigerate.
Cook the tofu over a grill pre-heated to 240C/465F and cut into approximately 1”x3” strips.
Toss chopped tofu with the prepared slaw.
Serve with lettuce leaves for wrapping.
Zesty Grilled Citrus-Mint Pineapple


Ingredients:
fresh pineapple, lime, of fresh mint, Splenda sugar substitute

Directions:
Place pineapple in tupperware.
Mix juices, zest, mint, and splenda together.
Pour over pineapple.
Cover and refrigerate (no required time frame, just chill].
Occasionally shake to incorporate Place on preheated grill and grill both sides until light grill marks appear Serve and relish in its delicious juiciness.
Todd's Famous Blueberry Pancakes
Category: breakfast-and-brunch
By Alison

My husband makes the most fabulous pancakes I've ever eaten!  Well worth the hour wait! We serve them with butter and brown sugar.

Ingredients:
1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 ¼ teaspoons white sugar
1  egg
1 cup milk
½ tablespoon butter, melted
½ cup frozen blueberries, thawed

Directions:
In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 15 mins
Yields: 12 pancakes

Calories: 146.3
Fat: 2.9 g
Saturated fat: 1.4 g
Carbohydrates: 24.7 g
Sugars: 4 g
Dietary fiber: 1.1 g
Protein: 5.1 g
Cholesterol: 36.8 mg
Sodium: 397.4 mg
Bacon Shrimp Scampi Pasta
Category: meat-and-poultry
By lutzflcat

What's not to like about pasta, garlicky shrimp, and bacon smothered in a creamy Parmesan sauce?

Ingredients:
1 (8 ounce) package spaghetti (such as Barilla® Spaghetti Rigati)
4 slices bacon, chopped
2 cloves garlic, minced
12 ounces jumbo shrimp, peeled and deveined
⅛ teaspoon crushed red pepper flakes, or more to taste
½ cup chicken broth
½ cup heavy cream
⅓ cup freshly grated Parmesan cheese
salt and ground black pepper to taste
¼ cup chopped fresh parsley
3 wedges fresh lemon

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until nearly tender, about 8 minutes. Meanwhile, cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Drain on paper towels, leaving about 1 1/2 tablespoons grease in the skillet. Add garlic to hot grease and cook until fragrant, about 30 seconds. Add shrimp and sprinkle with red pepper flakes. Cook until just cooked through and pink, about 2 minutes per side. Remove from the skillet and set aside. Pour chicken broth into the hot skillet, and cook for about 1 minute. Stir in heavy cream, and bring to a simmer, about 2 minutes. Reduce heat to low, whisk in Parmesan cheese, and cook until sauce starts to thicken, about 2 minutes. Drain spaghetti, reserving 1/2 cup of pasta water. Return shrimp and bacon to the skillet and simmer until heated through, about 1 minute. Add spaghetti and toss all ingredients together. Whisk in some of the reserved pasta water if sauce is too thick. Season with salt and pepper. Garnish with chopped parsley and serve with a fresh lemon wedge to be squeezed over the pasta.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 3 servings

Calories: 614.5
Fat: 24.5 g
Saturated fat: 12.8 g
Carbohydrates: 60.1 g
Sugars: 2.4 g
Dietary fiber: 3.3 g
Protein: 37.3 g
Cholesterol: 246.7 mg
Sodium: 877.5 mg
Stringy Cheese Loaf


Ingredients:
cream cheese, mozzarella cheese, green onion, butter

Directions:
Cut bread diagonally into 1-inch slices, cutting almost to bottom of loaf.
Mix remaining ingredients; spread between slices of bread.
Place bread on a 28x18-inch piece of heavy-duty foil; wrap securely.
Place on grill 5-6 inches from medium coals; cover and grill, turning once, about 8-10 minutes; unwrap foil and grill bread uncovered 5 minutes longer.
Coconut Truffles


Ingredients:
white chocolate, heavy cream, unsalted butter, coconut

Directions:
In a mixing bowl, break chocolate into very small pieces.
In a small saucepan, combine cream and butter.
heat just to boiling, then pour immediately over chocolate pieces.
Beat until smoothly blended.
Chill for at least 1 to 2 hours until firm.
Roll chilled mixture between palms of hands into 1 inch balls and return to fridge.
Toast coconut and, while coconut is still hot, roll truffles in it.
(Hot coconut will fuse to the chocolate.] Chill on a baking sheet before storing in freezer bags.
Unicorn Waffle Taco Sundae
Category: desserts
By Julie Hubert

Pink and turquoise sprinkles and edible gold stars are especially fun! Add food coloring to the magic shell after microwaving, if desired. Enjoy immediately! We recommend you make this a party!

Ingredients:
1 cup all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon salt
¾ cup warm milk
¼ cup butter, melted
1  egg
1 teaspoon vanilla extract
8 ounces white chocolate, chopped
2 tablespoons coconut oil
2 tablespoons multicolored candy sprinkles, or to taste
3 cups strawberry ice cream
1 cup raspberry sherbet

Directions:
Preheat and grease a standard round waffle iron. Whisk flour, sugar, baking powder, and salt together in a bowl. Stir warm milk, melted butter, egg, and vanilla extract together in a separate bowl; mix into flour mixture just until batter is smooth. Scoop 1/2 cup batter into the preheated waffle iron; cook according to manufacturer's instructions, 2 to 4 minutes. Immediately remove waffle; drape and form around a rolling pin to create a taco shape. Cool to room temperature. Mix white chocolate and coconut oil together in a microwave-safe bowl; heat in microwave until melted and smooth, about 1 minute. Whisk well. Dip the open side of each waffle into the white chocolate mixture using the handle of a spatula to hold the waffle. Sprinkle the sprinkles over white chocolate dipped area of waffle. Fill the waffles with strawberry ice cream and raspberry sorbet.

Prep time: 15 mins
Cook time: 3 mins
Total time: 18 mins
Yields: 4 servings

Calories: 818.3
Fat: 43.6 g
Saturated fat: 27.3 g
Carbohydrates: 97.8 g
Sugars: 67.2 g
Dietary fiber: 2.4 g
Protein: 11.2 g
Cholesterol: 105.1 mg
Sodium: 730.5 mg
Pasty Pie


Ingredients:
ground beef, onion, potatoes, butter, carrots

Directions:
Mix onions with meat. Add carrots and diced to potatoes. Salt and pepper and mix in a large bowl.
Prepare bottom crust (pie dough] in a deep dish pie pan. Pour meat and potato mixture into shell.
Place 4 pats of butter on top and cover with top crust. DO NOT cut holes in top of crust. Seal crusts well.
Bake in 375 degree oven on middle rack for 1 hour. Watch that crusts do not burn. Serve with gravy or ketchup.
Banana Bread


Ingredients:
flour, baking soda, salt, butter, brown sugar, eggs, bananas

Directions:
Preheat oven to 350 deg f.
In a large bowl combine together the flour, baking soda, and salt.
Cream the butter and brown sugar in a separate bowl. Beat the eggs and add to the sugar mixture. Mash the bananas, add to the sugar mix and combine well, little chunks of bananas are fine, they kinda blend inches
Add sugar/banana mix to flour in large bowl and stir just to moisten; too much mixing will end up in a dense bread.
Pour mixture into lightly greased 9x5 loaf pan and cook for 65 to 70 minute Remove from oven when cake tester is inserted into middle of bread and comes out clean.
Cool for 15 min before removing from pan. Finish cooling on wire rack.
Chunky Italian Spaghetti Sauce
Category: side-dish
By Soulfood

Zesty traditional spaghetti sauce.

Ingredients:
2 (16 ounce) cans diced tomatoes
2 (15 ounce) cans tomato sauce
1 tablespoon garlic powder
2 teaspoons white sugar
2 teaspoons dried parsley
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground black pepper

Directions:
Combine diced tomatoes, tomato sauce, garlic powder, sugar, parsley, salt, oregano, basil, and pepper in a saucepan; bring to a boil. Lower heat to medium-low, cover saucepan, and simmer until flavors blend, about 30 minutes.

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

Calories: 75.8
Fat: 0.3 g
Carbohydrates: 15.1 g
Sugars: 11.1 g
Dietary fiber: 3.5 g
Protein: 3.4 g
Sodium: 1166.3 mg
Perfect Pretzels


Ingredients:
warm water, salt, sugar, flour, egg, coarse salt

Directions:
In a large bowl, dissolve yeast in water.
Add salt and sugar.
Gradually blend in flour.
Lightly coat counter or work area with flour and knead until smooth.
Cut dough into small pieces.
Roll into desired shapes and place on greased pan(s].
I like to make a "snake" about 1/2" thick and 6" long, and form a cross over pretzel.  Letters are fun as well as any shape that keeps the dough 1/2" to 3/4" thick.
Brush with beaten egg and sprinkle with coarse salt.
Bake at 425 degrees for 12-15 minutes or until starting to turn light brown.
Pecan Streusel Coffee Cake


Ingredients:
light brown sugar, sugar, all-purpose flour, cinnamon, ground mace, ground ginger, ground allspice, butter, pecans, butter, light brown sugar, sugar, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, salt, buttermilk

Directions:
Preheat oven to 350°F Grease bottoms and sides of 8-inch cake pan; dust with flour.
To make streusel topping: mix together brown sugar, sugar, flour, cinnamon, mace, ginger, and allspice.
Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add pecans and work some of the mixture onto the nuts; set aside.
To make cake: cream together butter, brown sugar, and sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
Separately combine flour, baking powder, baking soda, and salt; mix well.
Mix together dry ingredients with creamed butter and buttermilk, alternating with each, blending well after each addition.
Pour half of batter into pan and smooth out; sprinkle half of streusel over batter.
Pour remaining batter into pan and cover with remaining streusel. Bake at 350°F for 30-45 minutes or until toothpick inserted comes out clean.
Remove cake from oven and cool in pan 15-20 minutes.
To remove from pan, invert plate over top and turn, remove pan, replace with plate and invert again. Replace dropped toppings to the top. Cut into wedges and serve.
High Protein Bread


Ingredients:
water, butter, apple cider vinegar, eggs, garbanzo flour, tapioca flour, dry buttermilk, xanthan gum, salt, dry yeast

Directions:
Put wet ingredients into bread machine.
Put dry ingredients into bread machine.
Bake on regular setting,
(Follow directions that came with your particular bread machine.].
Noodle's Fresh Strawberry Pie


Ingredients:
butter, fresh strawberries, sugar, cornstarch, water, salt

Directions:
For the crust: Mix together all ingredients (I use the food processor], press on bottom and sides of a 9-inch pie plate, and bake at 350-degrees for 8 minutes, or until crust is golden: cool completely.
For the filling: Mash enough strawberries to equal 1 cup.
Slice remaining strawberries, place in bowl, and sprinkle with sugar.
Combine sugar, cornstarch, water and mashed strawberries in a heavy bottomed pot.
Cook over medium heat, stirring constantly, until it thickens and boils.
Boil 1 minute.
Remove from heat and add salt and almond extract.
Cool 10 minutes.
Fill cooled crust with remaining, sliced strawberries.
Pour cooked mixture over strawberries.
Refrigerate at least 3 hours, or until set.
Serve with whipped cream, if desired.
Note: This is also good with peaches or blueberries- and I have subbed chocolate wafers for the shortbread cookies.
Sometimes, if I'm feeling citrusy, I omit the almond extract and add some grated orange or lemon zest.
Lemon Velvet Sheet Cake
Category: desserts
By Jessie Sheehan

A moist lemon cake with a lemon sugar glaze that shatters with every bite. The cake is super moist and will keep tightly covered at room temperature for 3 to 5 days.

Ingredients:
1  serving cooking spray
1 ½ cups sifted cake flour
1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
¼ teaspoon baking soda
2 cups white sugar
¼ cup packed lemon zest
¾ cup olive oil
1 teaspoon lemon extract  (Optional)
½ teaspoon pure vanilla extract
2 large eggs
2 large egg yolks
¼ cup lemon juice
1 cup creme fraiche
2 ½ cups sifted confectioners' sugar
5 tablespoons lemon juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13x2-inch baking pan with cooking spray. Line the bottom with parchment paper. Whisk cake flour, all-purpose flour, baking powder, salt, and baking soda together in a medium bowl and set aside. Combine white sugar and lemon zest in a large mixing bowl. Use your fingers to rub the zest into the sugar until fully incorporated. Whisk in olive oil, lemon extract, and vanilla extract. Add eggs and egg yolks, 1 at a time, whisking vigorously between each addition. Add lemon juice and whisk again; add creme fraiche, whisking a final time to incorporate. Add the flour mixture to the sugar mixture all at once and use a rubber spatula to very gently fold the dry into the wet. Transfer the batter to the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a crumb or two, rotating at the halfway point, 30 to 33 minutes. Set on a cooling rack and let the cake cool for 10 to 15 minutes. Invert the cake, right-side up, on to the rack, and set over a rimmed baking sheet. While cake cools, make the glaze. Place confectioners' sugar and lemon juice in a large bowl. Whisk vigorously until smooth. Gently pour over the cake, using an offset spatula to spread the glaze if it pools, and let the cake cool to room temperature. You can poke the cake with a toothpick to help the glaze seep in.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 1 9x13-inch cake

Calories: 424.5
Fat: 17.2 g
Saturated fat: 5.4 g
Carbohydrates: 65.7 g
Sugars: 45.1 g
Dietary fiber: 0.7 g
Protein: 4 g
Cholesterol: 69.2 mg
Sodium: 205.6 mg
South American Butternut Squash Stew


Ingredients:
olive oil, Italian sausage, chorizo sausage, onions, garlic cloves, diced tomatoes with juice, low sodium chicken broth, oregano leaves, dried oregano, frozen corn kernels, fresh cilantro, kosher salt, fresh ground black pepper, feta cheese, Cotija cheese

Directions:
Peel squash using a potato peeler.
Cut squash in half; remove seeds and reserve to roast.
Dice squash flesh into 1-inch pieces; set aside.
Heat 1/4 cup oil in large pot over medium heat.
Add sausage; cook breaking up chunks with a wooden spoon, until sausage is brown on allsides, about 10 minutes.
Add garlic; cook 1 minute longer.
Stir in squash, tomatoes, broth, jalapeo, oregano, and smoked paprika.
Partially cover pot; reduce heat to medium low.
Cook stew, stirring occasionally, until squash is almost tender, about 20 minutes.
Add beans and corn.
Partially cover pot, cook 10 minutes longer.
Stir in cilantro.
Season stew with salt & pepper. (Serve hot sauce on the side].
TO ROAST SQUASH SEEDS:
Preheat oven to 350ºF.
Line a baking sheer with parchment paper.
Rinse reserved seeds to remove any fibrous strands.
Dry seeds with paper towels.
Toss seeds with1 T extra-virgin olive oil; season with salt and pepper.
Roast seeds on prepared baking sheet for 15 minutes.
GARNISH:
Crumbled feta cheese or Cotija cheese.
Roasted squash seeds.
Zesty Greek Chicken With Mint


Ingredients:
of fresh mint, lemon peel, lemon juice, olive oil, salt, fresh ground pepper, cucumber, garlic, chicken tenderloins, cornstarch, dry sherry, orzo pasta, roma tomatoes

Directions:
Combine mint, lemon peel, 2 tsp of the lemon juice, olive oil, 1/4 tsp of the salt, and 1/8 tsp of the pepper in a bowl and set aside.
Bring 4 cups salted water to a boil.
Prepare tzatziki sauce by peeling and grating half of the cucumber.  Cut the remaining half into bite sized pieces and set aside.  Squeeze the grated cucumber to remove excess water.  Combine the grated cucumber, yogurt, remaining 2 tsp lemon juice, 1 tsp of the garlic and 1/4 tsp salt in a bowl and set aside.
Halve any large chicken tenders and combine them in a bowl with the cornstarch, 1 Tbsp of the dry sherry, remaining 2 tsp garlic, remaining 1/2 tsp salt and remaining 1/8 tsp pepper.  Stir until the cornstarch is no longer visible. Stir in 1 Tbsp of the vegetable oil and set aside.
Heat a 12 inch stainless steel skillet over high heat until a bead of water evaporates within 2 seconds.  Add the orzo and cook, stirring constantly for 1 - 2 minutes to toast it.  Transfer the orzo to the boiling water and cook for 9 minutes or until tender.  Drain and set aside.
Meanwhile, add the remaining 1 Tbsp of oil to the pan.  Add the chicken, spreading evenly in a single layer.  Cook, undisturbed for 1 minutes until the chicken begins to sear.  Stir-fry 1 minute or until chicken is just opaque.  Swirl in the remaining 2 Tbsp dry sherry and stir-fry another 1 - 2 minutes until the chicken is cooked through.  Add the tomato quarters and stir-fry for 30 seconds.  Remove the pan from the heat.  Stir in the cooked orzo and cucumber pieces.
Drizzle the chicken and orzo with the mint mixture.  Serve with tzatziki sauce.
Hummus Salad Dressing
Category: side-dish
By Tallgirl6234

A diverse and delicious hummus dressing that can be altered to go with any salad type.

Ingredients:
½ cup hummus
2 tablespoons olive oil
2 tablespoons chopped parsley
2 tablespoons chopped fresh cilantro
1 tablespoon water, or more as needed
1 tablespoon rice wine vinegar
1 clove garlic, minced
salt and ground black pepper to taste

Directions:
Whisk hummus, olive oil, parsley, cilantro, water, vinegar, and garlic together in a small bowl. Season dressing with salt and pepper. Add a few more drops of water if dressing is too thick.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup

Calories: 54
Fat: 4.7 g
Saturated fat: 0.7 g
Carbohydrates: 2.2 g
Dietary fiber: 0.9 g
Protein: 1.2 g
Sodium: 73.3 mg
Summer Breeze


Ingredients:
vodka, cranberry juice, lime wedges, lemon wedge

Directions:
mix all ingredients together., pour over ice in tall glass., slice lime or lemon wedge and squeeze into glass slightly., rub wedge around topside of glass and place in drink., get the sunglasses, a good book, sunshine, and enjoy!
Rum Chicken Marinade
Category: side-dish
By Sunkist

A wonderful Caribbean-inspired marinade for chicken that's perfect for barbequing.

Ingredients:
¼ cup lime juice
2 tablespoons dark rum
2 tablespoons olive oil
2 tablespoons soy sauce
2 cloves garlic, minced, or more to taste
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon hot sauce

Directions:
Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.

Prep time: 10 mins
Total time: 10 mins
Yields: 10 tablespoons

Calories: 35.5
Fat: 2.7 g
Saturated fat: 0.4 g
Carbohydrates: 1.1 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Sodium: 183.8 mg
Kool-Aid Slushies


Ingredients:
"water"

Directions:
Place 1 cup of water and 1/2 cup of your favorite Kool-aid mix and 1 cup of ice cubes in blender.  Cover and blend on high speed until smooth.
Add additional 2 cups of ice.  Cover blend using pulse action until smooth.
Melissa D'Arabian's Pulled Pork


Ingredients:
salt, ground pepper, onion, garlic cloves, white wine, chicken broth

Directions:
Rinse the pork, dry with paper towels and season with salt and pepper (be generous].
Put into the slow cooker.
Top with onions and garlic, add the broth or wine.
Slow cook on low for 8 hours or until completely done.
Pull pork apart with two forks.
ENJOY!
Chicken, Mon!


Ingredients:
chicken breast, rum, fresh ginger, garlic, mustard, vinegar, fresh mango, papaya, mango, papaya, coconut flakes, of fresh mint, fresh scallions, salt

Directions:
In a food processor, puree ginger.  Reserve 2TB for salsa.  Add remaining marinade ingredients & puree.  Put in a ziptop bag w/chicken & marinate in the refrigerator 2 hours or so.
Combine all salsa ingredients.  Allow to sit at room temperature to allow flavors to blend.
Remove chicken from marinade; discard marinade.  Grill chicken.  Slice on the bias.  Serve over rice and top with the salsa.
Carol's No-Crust Coconut Pie


Ingredients:
eggs, sugar, self-rising flour, milk, butter, flaked coconut, vanilla extract

Directions:
Mix the ingredients together in the order listed., Bake in greased pie pan at 350 degrees F for 40 to 45 minutes.
Perfect Pineapple Pops


Ingredients:
"plain yogurt"

Directions:
Drain the can of crushed pineapple so all the juice runs out.
Put all the ingredients in a medium-sized bowl and mix them together.
Spoon the mixture into the paper cups. Fill them almost to the top.
Stretch a small piece of plastic wrap across the top of each cup.
Using the Popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
Put the cups in the freezer until the mixture is frozen solid.
Remove the plastic wrap and peel away the paper cup. You'll have pineapple pops to eat and share!
If you like, you can make this recipe using plastic Popsicle molds instead of the paper cups and Popsicle sticks. I always have such a hard time getting them out the holders though.
Quick and Yummy Butterfinger Bars


Ingredients:
white sugar, white corn syrup, chunky peanut butter

Directions:
Heat sugar and corn syrup together in heavy pan until boiling. Add peanut butter.
Mix until well blended.
Pour over corn flake cereal, coating the cereal well.
Press into a 9 x 13 inch pan.
Melt chocolate chips in a small pan. Spread over batter.
Chill for 20-25 minutes.
Cut into bars.
Cranberry Scones
Category: bread
By CRISTINA GOMEZ

A quick basic scone recipe with traditional holiday ingredients...great treat for Christmas morning! Serve warm with butter and tea!

Ingredients:
2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup butter, chilled and diced
1 cup fresh cranberries, roughly chopped
⅓ cup white sugar
1  grated zest of one orange
½ cup chopped walnuts
¾ cup half-and-half cream
1  egg

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs. In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts.  Mix lightly. In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface.  Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets. Bake in preheated oven until golden brown, about 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 dozen

Calories: 211
Fat: 9.4 g
Saturated fat: 4 g
Carbohydrates: 28.6 g
Sugars: 10.6 g
Dietary fiber: 1.3 g
Protein: 4 g
Cholesterol: 31.3 mg
Sodium: 173.6 mg