xiaoxl/recipe_data huggingface dataset:
Simple Southern Peach Cobbler


Ingredients:
brown sugar, lemon juice, cornstarch, ground cinnamon, ground nutmeg, unsalted butter, unbleached all-purpose flour, baking powder, granulated sugar, sea salt, unsalted butter, heavy cream, heavy cream, granulated sugar, ground cinnamon, unsalted butter

Directions:
Preheat oven to 375ºF. In a large bowl, combine peaches, peach schnapps, brown sugar, lemon juice, cornstarch, cinnamon and nutmeg; stir to coat and set aside.
In a medium bowl, add flour, baking powder, sugar and salt; whisk until mixed. Add ¾ cup butter and with a dough blender, cut butter in until mixture is crumbly; set aside.
In a large saucepan over medium-low heat, add the remaining 2 tablespoons butter and when melted, add peach mixture. Stir well and simmer gently for 5 minutes. Transfer the mixture to a 2-quart casserole.
Pour in ½ cup heavy cream in the dough and stir just enough so the liquid is absorbed – don’t overdo it. Spoon dough over the peach mixture and gently spread it out with a spatula. Pour 2 tablespoons heavy cream over and brush on evenly.
In a small bowl, combine sugar and ground cinnamon; sprinkle over the cobbler. Place small pieces of butter all over the top. Place casserole on a baking sheet in case it overflows and transfer to the preheated oven; bake for 40 to 45 minutes or until the fruit is bubbling and the top is nice and golden brown.
Remove from the heat and let it sit for 5 minutes before serving with vanilla ice cream. Serves 8.
Hummus Bi Tahine - Best Hummus Recipe I've Found yet !


Ingredients:
dried garbanzo beans, chickpeas, salt, garlic cloves, tahini, lemon juice, olive oil, parsley, paprika, cumin

Directions:
For dried chickpeas: Soak the chickpeas overnight in water. Drain, and place chickpeas in a pot and add fresh water to cover by at least one inch, gently rub the chickpeas against each other with your hands. Bring the chickpeas to a boil with a pinch of salt, skim the surface, then lower the heat and simmer until the chickpeas are tender, about 1 1/2 hours.
For canned chickpeas: Rinse the chickpeas, then place in a saucepan with water to cover by one inch. Put your hands in the pot and gently rub the chickpeas against each other. Place saucepan on the stove and bring to a boil and simmer until chickpeas are very soft: test a chickpea by squeezing it between your fingers, it should smush easily, this could take between 5 and 20 minutes. Remove from the heat, skim off any chickpea skins that have floated to the surface and discard them.
Place the garlic and salt in a food processor and pulse to chop. Add the tahini and lemon juice and process until the mixture is slightly whitened and contracted. Use a slotted spoon to transfer the chickpeas to the processor (don't discard the cooking liquid] and process until very smooth. Thin the hummus to the desired consistency with the reserved cooking liquid. Taste and adjust seasoning with lemon juice and salt.
To serve: spread hummus in a shallow bowl, drizzle with olive oil and sprinkle with spices if desired. Traditional accompaniments include pita bread, pickles, fresh mint, and hot tea.
Pasta Fiesta


Ingredients:
tomatoes, fresh basil, garlic cloves, olive oil, rotini pasta, penne, cheddar cheese, mozzarella cheese

Directions:
Combine vegetables, basil, garlic,oil and pepper.
Leave to marinate until everything else is ready.
Cook the pasta according to the directions on the package.
Drain and return to pot.
Add vegetables (undrained] and cheese.
Mix and cover until cheese has melted.
Place in desired pasta bowl and serve while hot!
Relax and enjoy!
Tip: Goes well with baguette sticks!
Churer Fleischtorte (Swiss Meat Pie)


Ingredients:
butter, onion, bacon, beef, pork, flour, red wine, salt, marjoram, paprika

Directions:
Preheat the oven to 190° C (375° F - gas 5]. Grease a 23 cm pie tin.
Roll out two-thirds of the pastry, and use it to line the pie tin.
Bake blind for 7-10 minutes.
Melt the butter in a frying pan and fry the onion and bacon over a low heat for 3 minutes.
Add the meat and fry until lightly browned.
Stir in the flour and add the hot beef stock and then the wine.
Stir until smooth and add the salt, marjoram and paprika.
Simmer for 5 minutes.
Allow to cool and spread over the pastry.
Roll the remaining pastry into a lid.
Brush the edges with beaten egg and place the lid over the pie.
Press the edges to seal and prick the lid with a fork in several places.
Bake for about 40 minutes until golden brown.
Healthier Oven Roasted Potatoes
Category: side-dish
By MakeItHealthy

This roasted potato side dish, made with less olive oil and more fresh herbs than the original recipe, is a healthy hit with everyone.

Ingredients:
1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
½ teaspoon red pepper flakes
½ teaspoon salt
4 large potatoes, peeled and cubed

Directions:
Preheat oven to 475 degrees F (245 degrees C). Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet. Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 319.3
Fat: 3.8 g
Saturated fat: 0.6 g
Carbohydrates: 65.5 g
Sugars: 2.9 g
Dietary fiber: 8.4 g
Protein: 7.7 g
Sodium: 314 mg
Iced Coffee


Ingredients:
milk, sweetened condensed milk, Kahlua, Baileys Irish Cream

Directions:
Combined coffee and milks (& liquor if you choose].
Pour over ice cubes and add whipped cream.
Optional - Place all ingredients into a blender and blend for a frozen drink.
Enjoy!
Sweet-N-Tangy Pineapple Pork Chops


Ingredients:
boneless pork chops, extra virgin olive oil, butter, pineapple chunks, light brown sugar, cider vinegar, cornstarch, warm water

Directions:
Trim pork chops of excess fat.
In a covered skillet, brown pork chops in butter and olive oil.
Drain and seperate pineapple chunks from juice, reserving juice.
Mix reserved juice, vinegar, and brown sugar until sugar is dissolved.
When pork chops have browned, add pineapple chunks and juice mixture to pan, cover, reduce heat to medium low and simmer until tender (about 30 minutes].
When chops are tender, remove from pan and cover to keep warm.
Mix corn starch with warm water and thicken remaining juice mixture, adjusting thickness as desired.
Plate chops and top with thickened sauce.
Peruvian Pickled Onions (Salsa Criolla)
Category: side-dish
By Rich Girl 319

A pretty simple recipe, quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions and livens up everything else on the plate. Great summer dish! Store in the refrigerator for up to 2 days.

Ingredients:
1 teaspoon sea salt
2  red onions, sliced very thinly into half moons
2 large English cucumbers, halved and sliced very thinly
1 large tomato, halved and thinly sliced
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon white wine vinegar
1  jalapeno pepper, sliced into very thin matchsticks, or more to taste  (Optional)
1 tablespoon chopped fresh cilantro
1 ½ teaspoons olive oil
cracked black pepper to taste

Directions:
Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry. Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeno pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

Prep time: 30 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 70.9
Fat: 2.1 g
Saturated fat: 0.3 g
Carbohydrates: 13.1 g
Sugars: 6.1 g
Dietary fiber: 2.4 g
Protein: 2 g
Sodium: 448.3 mg
Chicken (Turkey) a La King in Toast Cups


Ingredients:
butter, onion, carrot, celery, salt, pepper, dried thyme, all-purpose flour, turkey broth, milk, wine vinegar

Directions:
Cut crusts off bread.
Using a rolling pin, roll each slice to 1/4 inch thickness.
Fit each into lightly greased 6 oz custard cup or jumbo muffin pan.
Bake in centre of 375 degree Fahrenheit oven until golden brown, about 8 minutes.
Meanwhile, in a large saucepan, melt butter over medium heat; cook onion, carrot, celery, red pepper, salt, pepper, and thyme, stirring occasionally, until onion is softened, about 2 minutes.
Add flour; cook, stirring constantly, for 1 minute.
Whisk in stock, milk and vinegar; cook, whisking often, until thick enough to coat back of spoon, about 10 minutes.
Add chicken and peas; cook until bubbly and peas are tender, about 3 minutes.
Spoon into toast cups just before serving.
Pork Loin With Lingonberry Sauce


Ingredients:
Dijon mustard, thyme, oregano, salt, pepper, bay leaf, beef broth, garlic cloves, thyme, red wine vinegar, salt, pepper

Directions:
Brown pork in oil-wipe out oil if any left and you are using same pan for roasting.
Place meat in either a roasting pan or crock pot (line your crock pot].
Spread onto meat---mustard, sprinkle with thyme, oregano, salt and pepper, and top with bay leaf.
Add port/grape juice, stock, and garlic.
Roast 1 hour  and 10 minutes at 350 degrees fahrenheit-then check the temperature with meat thermometer or cook in crock pot on low for 6-8 hours. Concerning the crock pot timing it depends upon your crock pot size and model, I would go with almost 8 hours as mine is old one.
Let the pork REST tented with foil for 15 minutes before slicing, or it will be DRY for sure.
RESERVE juices into sauce pan that is SEPARATE from sauce.
SAUCE:
Get out second pan-boil port/juice till reduced by half-estimating 5 minutes-depends upon size of pan and heat level.
Start to boil reserved juices from meat to degrease.
Add cream and thyme to port or juice; boil 5 minutes; stir in your choice of jam, vinegar, and orange peel; add degreased pan juices to sauce.
Taste and season with salt and pepper.
Slice pork thinly and serve with sauce.
Crock Pot Butternut Squash With Brown Sugar and Cinnamon


Ingredients:
butter, brown sugar, ground cinnamon

Directions:
Quarter the butternut squash lengthwise, cut stem off, and scoop out seeds. Pour the apple juice into the slow cooker.
Combine the butter, brown sugar, and cinnamon in a cup or small bowl.
Put two of the squash quarters, cut side up, in the slow cooker. Drizzle with about half of the butter-brown sugar mixture.
Place the remaining two squash quarters on the first ones and drizzle with remaining butter-brown sugar mixture.
Cover and cook on LOW for 6 to 8 hours, or until squash is tender.
Ginger Soy Chicken Wings


Ingredients:
chicken wings, soy sauce, maple syrup, fresh ginger, garlic, Chinese five spice powder, green onions, sesame seeds

Directions:
Combine all ingredients except green onions and sesame seeds in slow cooker; cover and cook on high for 3-4 hours, draining off the fat after 3 hours.
Arrange chicken wings on a platter; garnish with green onions and sesame seeds.
Ww 6 Points Crock Pot Teriyaki Chicken


Ingredients:
boneless skinless chicken breasts, soy sauce, honey, garlic cloves, hot chili sauce

Directions:
Add chicken to crock pot along with soy sauce, honey, garlic cloves and hot sauce.
Set crock pot to low and cover.
Stir once 2 hours into cooking and then cook addition 2 hours.
Remove garlic cloves.
Veggie Tuna Burgers


Ingredients:
onion, garlic clove, zucchini, carrot, egg, light chunk tuna in water, salt, pepper, butter

Directions:
In a large nonstick skillet coated with cooking spray, saute onion and garlic for 1 minute. Add the zucchini, yellow squash and carrots; saute until tender. Drain and cool to room temperature.
In a large bowl, combine the egg, bread crumbs, tuna, salt and pepper. Add vegetable mixture. Shape into six 3-1/2-in. patties.
Coat the same skillet again with cooking spray; cook patties in butter for 3-5 minutes on each side or until lightly browned. Serve on buns with cheese, lettuce and tomato.
Emily's Pickled Eggs
Category: appetizers-and-snacks
By Cheryl

This wonderful picked egg recipe is quick and easy.  Perfect for a nice gift, or just to have on hand for entertaining.  Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating.

Ingredients:
12  eggs
1 cup white vinegar
½ cup water
2 tablespoons coarse salt
2 tablespoons pickling spice
1  onion, sliced
5  black peppercorns

Directions:
Place eggs in a  large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place the eggs into a 1 quart wide mouth jar. In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.

Prep time: 30 mins
Cook time: 5 mins
Total time: 3 days
Yields: 12 eggs

Calories: 78.2
Fat: 5 g
Saturated fat: 1.6 g
Carbohydrates: 1.8 g
Sugars: 0.8 g
Dietary fiber: 0.3 g
Protein: 6.4 g
Cholesterol: 186 mg
Sodium: 1030.8 mg
Perfect Fried Green Tomatoes
Category: side-dish
By Crystal Bodyroc McGlown

I have been making fried green tomatoes for over 35 years, taught by my grandmother who is from down south. Over the years I have tried and made fried green tomato recipes and this is the one that is perfect. Cajun ranch sauce goes perfect with this crispy on the outside but smooth and creamy on the inside tomato.

Ingredients:
4  green tomatoes, cut into 1/4-inch slices
salt and ground black pepper to taste
1 cup all-purpose flour
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
1 cup buttermilk
1 cup cornmeal
1 teaspoon dried parsley
1 teaspoon paprika
½ teaspoon cayenne pepper
2 cups canola oil, or as needed
½ cup ranch dressing
2 tablespoons Cajun seasoning
2 teaspoons hot pepper sauce

Directions:
Season tomato slices with salt and pepper. Combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Pour buttermilk in a second shallow bowl. Mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper in a third shallow bowl. Dredge each tomato slice in the flour mixture to coat, dip into the buttermilk, and finish by pressing each side of the tomato into the cornmeal mixture to coat. Lay coated tomato slices onto a baking sheet; rest to let tomatoes absorb flavor of coating, 10 to 15 minutes. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently drop tomato slices into the hot oil and cook until golden brown and floating, 2 to 3 minutes. Drain on a plate lined with paper towel. Whisk ranch dressing, cajun seasoning, and hot pepper sauce together in a small bowl; serve with the fried tomato slices.

Prep time: 20 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 5 servings

Calories: 443.4
Fat: 22.9 g
Saturated fat: 3.4 g
Carbohydrates: 51.7 g
Sugars: 7.8 g
Dietary fiber: 3.7 g
Protein: 8.2 g
Cholesterol: 8.5 mg
Sodium: 1876.6 mg
Warm, Gooey, Yummy Chicken Casserole!


Ingredients:
chicken breasts, mayonnaise, lime juice, red curry paste, fresh broccoli, cheddar cheese, butter

Directions:
Preheat oven to 350°F.
Combine soups, mayo, lime juice, and red curry first, then add the chicken and broccoli.
Pour mixture evenly into a 9x13-inch glass pan, top with entire bag of cheese and bread crumbs soaked in the melted butter.
Bake for one hour in the oven at 350°F YUM!
Savory Pork Stew
Category: soups-stews-and-chili
By Mitzy Renee

A savory stew of pork and potatoes to warm you inside and out. Great with crusty bread or corn muffins for dipping into stew and cleaning the bowls!

Ingredients:
1 tablespoon extra virgin olive oil
2 pounds cubed pork stew meat
salt to taste
ground black pepper to taste
garlic powder to taste
2 tablespoons cornstarch, or as needed
8  red potatoes
1  green bell pepper, chopped
1  red bell pepper, chopped
1  sweet onion, diced
1 (11 ounce) can whole kernel corn
1 (14 ounce) can stewed tomatoes
1 (10.75 ounce) can  cream of mushroom soup
1 ¼ cups milk
1 (14 ounce) can beef broth
1 tablespoon Italian seasoning

Directions:
Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker. In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker. Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 526.2
Fat: 22.5 g
Saturated fat: 7.3 g
Carbohydrates: 52.9 g
Sugars: 8.4 g
Dietary fiber: 5.6 g
Protein: 30 g
Cholesterol: 70.9 mg
Sodium: 706.6 mg
Crockette Macaroni & Cheese


Ingredients:
butter, margarine, evaporated milk, salt, processed cheese, onion

Directions:
Toss macaroni with butter or margarine., Add remaining ingredients., Pour into lightly greased crock-ette., Cover and cook 2 1/2 to 4 hours, stirring once or twice.
Taco Chicken With Corn Salsa


Ingredients:
boneless skinless chicken breast halves, avocado, red onions, fresh cilantro, lime juice, honey

Directions:
Reserve 2 tsp of the taco seasoning mix in medium bowl.
Coat chicken with remaining taco seasoning mix.
Heat oil in 12-inch skillet over medium heat.
Cook chicken in oil 3 to 5 minutes, turning once, until brown.
Reduce heat to medium-low.
Cook about 8 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut.
While chicken is cooking, add remaining ingredients to reserved taco seasoning mix; toss gently.
Serve salsa over chicken.
Vintage Lemonade
Category: drinks
By Aunt Suzie

In the 1800's this is how people made lemonade--you can do it too! It's not that difficult, and tastes wonderful!

Ingredients:
5  lemons
1 ¼ cups white sugar
1 ¼ quarts water

Directions:
Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside. Place the rinds in a bowl and sprinkle the sugar over them.  Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons. Bring water to a boil in a covered saucepan and then pour the hot water over the sugared lemon rinds.  Allow this mixture to cool for 20 minutes and then remove the rinds. Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.

Prep time: 45 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 268.9
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 76.9 g
Sugars: 62.4 g
Dietary fiber: 6.3 g
Protein: 1.6 g
Sodium: 12.9 mg
Babe's Fresh Zucchini Salad


Ingredients:
zucchini, celery, lime, kosher salt, olive oil, cracked black pepper

Directions:
Julienne zucchini and place in large size bowl. (I have a handy little julienne peeler that I use.]
Chop celery and squeeze lime.
Measure dry seasoning, kosher salt, olive oil, and cracked black pepper.
Combine all together.
Let marry for a little while in refrigerator.
Impossible Coconut Pie I
Category: desserts
By Rosie De Coito

The pie makes its own crust. Just mix in a blender, bake and serve warm.  You may leave out coconut if you wish.

Ingredients:
2 cups milk
½ cup baking mix
¼ cup butter
¾ cup white sugar
4  eggs
1 ½ teaspoons vanilla extract
1 cup flaked coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a 9 inch pie plate. Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container.  Cover, and blend on low speed for 3 minutes.  Pour into prepared pie plate.  Let stand about 5 minutes.  Sprinkle with coconut. Bake for 40 minutes.  Serve warm.

Yields: 1 pie

Calories: 259.3
Fat: 12.1 g
Saturated fat: 7.6 g
Carbohydrates: 32.1 g
Sugars: 25.6 g
Dietary fiber: 0.9 g
Protein: 6.1 g
Cholesterol: 113.1 mg
Sodium: 271.6 mg
Sausage Stuffed Mushrooms II
Category: appetizers-and-snacks
By Sam

FAST and taste great.  Everyone is shocked to know there are only 3 ingredients. There are never any left over.

Ingredients:
½ pound ground pork sausage
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package fresh mushrooms, stems removed

Directions:
Preheat the broiler. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and transfer to a medium bowl. Blend cream cheese with the sausage. Stuff mushroom caps with the cream cheese and sausage mixture. Arrange stuffed mushroom caps on a medium baking sheet. Broil in the preheated oven 2 to 3 minutes, until lightly browned.

Prep time: 20 mins
Cook time: 3 mins
Total time: 23 mins
Yields: 10 servings

Calories: 177.8
Fat: 17 g
Saturated fat: 8.2 g
Carbohydrates: 1.6 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 5 g
Cholesterol: 40.1 mg
Sodium: 218.8 mg
Apple Nut Coffee Cake


Ingredients:
flour, baking powder, baking soda, salt, sugar, shortening, egg, vanilla, apple, sour cream, walnuts, brown sugar, butter, cinnamon

Directions:
Grease pan., In a bowl, stir together dry ingredients., In a large bowl, beat together shortening and sugar. Add egg and vanilla., Core, peel and chop the apple., Stir ½ of the flour mixture into the sugar mixture., Add the sour cream and then the rest of the flour., Stir in apple., Spread evenly in pan., Chop the nuts.Mix with cinnamon, brown sugar and butter. Sprinkle on top., Bake at 350 for 25-30 minutes.
Left-Over Turkey Pot Pie
Category: main-dish
By michelle_cows

This is a rich, creamy, and delicious way to use up some of the left-over turkey from Thanksgiving or Christmas. This pot pie makes a warm inviting meal for the whole family to enjoy.

Ingredients:
¼ cup butter
½ cup chopped onion
½ cup chopped mushrooms
1 tablespoon minced garlic
⅓ cup all purpose flour
½ teaspoon dried sage
¼ teaspoon dried thyme
1 ½ cups prepared turkey gravy
½ cup water
½ cup milk
1 (14 ounce) package frozen mixed vegetables, thawed and drained
3 cups cooked turkey, cubed
1 pinch salt and ground black pepper to taste
1  pastry for a 10-inch double crust pie

Directions:
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes. Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil. Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.

Prep time: 20 mins
Cook time: 56 mins
Total time: 1 hr 26 mins
Yields: 8 servings

Calories: 451.6
Fat: 24.7 g
Saturated fat: 8.9 g
Carbohydrates: 35.7 g
Sugars: 2.1 g
Dietary fiber: 4.1 g
Protein: 22 g
Cholesterol: 56.4 mg
Sodium: 545.1 mg
White German Drink


Ingredients:
vodka, Kahlua, milk

Directions:
Fill highball glass with ice then add alcoholic ingredients., Fill with milk and a splash of Jagermeister.