xiaoxl/recipe_data huggingface dataset:
Ice Box Cookies


Ingredients:
butter, sugar, brown sugar, eggs, flour, baking soda, salt, vanilla, pecans

Directions:
Beat butter and sugars until creamy.
Add eggs and mix well.
Add flour, baking soda, salt, and vanilla.
Mix well.
Stir in pecans.
Shape dough into logs and wrap with plastic wrap of freezer paper.
Chill in refrigerator (at least an hour] or freeze.
Slice thin and bake in a 350°F pre-heated oven for 10 minutes.
Country Apple Dumplings
Category: desserts
By docswife

Oh my Goodness!! Who knew that fresh apples, crescent roll dough, and citrus soda could make such a wonderful treat!

Ingredients:
2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 ½ cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 16 dumplings

Calories: 333.1
Fat: 19 g
Saturated fat: 9.2 g
Carbohydrates: 38.5 g
Sugars: 26.6 g
Dietary fiber: 0.6 g
Protein: 2.7 g
Cholesterol: 30.5 mg
Sodium: 360.4 mg
Low Carb Japanese Curry


Ingredients:
onions, water, chicken bouillon, fresh ginger, fresh garlic, garam masala, butter, coconut oil, arrowroot, water, boneless skinless chicken breasts, cauliflower

Directions:
In a bowl add 3 cups of water and add the bouillon if using broth just measure out 3 cups.
Slice the remaining two onions very thinly.
Heat butter in another pan and saute onion slices until they are brown for 15-20 minutes add coconut oil midway through cooking time.
Add the garlic and the ginger to the pan and saute well.
Add flour, curry powder and garam masala saute over low heat.
Slowly pour the broth into the pan, little by little, stirring quickly.
Simmer the curry roux until thickened.
In a saute pan saute chicken until lightly browned about 15 minutes add to curry mixture and simmer for an addition 20 minutes over medium low heat.
grated the cauliflower and steam in the microwave for 5 minutes WITHOUT water.
Serve curry over cauliflower and enjoy.
Libyan Lentil Soup


Ingredients:
lentils, water, garlic cloves, carrots, onion, tomatoes, cumin, salt, onions, olive oil, lemons

Directions:
Combine lentils, water, garlic, carrots, onion, tomato, cumin and salt.
Cook until thick and mushy.
For garnish, fry onions in olive oil until dark and crispy, stirring constantly to prevent burning.
Put soup in bowl; top with onion; and squeeze lemon on top.
Can put olive oil on top if you want.
Can serve with flatbread.
Roasted Garlic Fondue Broth


Ingredients:
heads of garlic, olive oil, onion, red wine

Directions:
Put the rack in middle of oven.  Preheat oven at 400°F.
Cut the superior part of each garlic head.  Put individually on a sheet of foil paper and oil with 1 tablespoon of oil.  Close the foil paper on them.  Cook in oven about 50 minutes or until garlic is tender and caramelized.  Squeeze the cooked garlic head to let come out a garlic puree.  Set aside.
Meanwhile, in a saucepan, brown the onion in remaining oil.  Deglaze with the wine and let reduce by half.  Add chicken stock and garlic puree.  Bring to boil and let simmer about 5 minutes.  Add salt and pepper.
Thanksgiving Turkey Vegetable Leftover Casserole


Ingredients:
chicken broth, evaporated milk, corn, broccoli, cauliflower, margarine, butter, flour, salt, pepper, mashed potatoes

Directions:
Put margarine or butter in non stick skillet and melt. Add flour and whisk till smooth. Add onion and saute. Add broth and milk and bring to a bubble. Add vegetables, turkey, salt and pepper to the skillet mixture.
Take mixture and transfer to a large pie or small casserole dish.
Add mashed potatoes to either a large gallon size baggie, cut edge of one end to create a tip or to a pastry bag and use a nice large sized tip.
Squeeze out the mashed potatoes onto the top of mixture creating small tear drops all across the entire top.
Put dish in oven on broil. Take out once the tips of the potatoes are browned.
Let cool for 15 minutes.
Enjoy!
Balsamic / Red Wine  Dressing


Ingredients:
red wine vinegar, Dijon mustard, brown sugar, salt, black pepper, extra virgin olive oil

Directions:
Mix together all ingredients except Olive Oil., Add Olive Oil and mix well., Note:  Better if allow to sit for a few hours.
Gluten-Free Salmon Recipe


Ingredients:
lemon juice, rosemary, kalamata olive, garlic cloves, olive oil

Directions:
Rinse salmon fillets, place in a Pyrex 10 x 7 inch baking dish and drizzle with lemon juice.
In a food processor, place anchovies, rosemary, olives, garlic and olive oil; pulse until mixture turns into a coarse paste.
Roasted Vegetable Casserole


Ingredients:
lemon juice, butter, dried basil, dried thyme, salt, pepper, sweet potatoes, carrots, leeks, fresh parsley

Directions:
In large bowl, combine lemon juice, butter, basil, thyme, salt and pepper.
Add potatoes,carrots and leeks; toss to combine.
Spread in 13 x 9 inch baking dish.
Drizzle with stock.
Cover and bake 350F stirring 4 times, for about 1 hour or until vegetables are tender.
Sprinkle with parsley.
(Can be covered and refrigerated for up to 12 hours; reheat in 350F oven for 30 to 40 minutes].
Barbecued Country Ribs


Ingredients:
salt, pepper, chili sauce, water, vinegar, brown sugar, onion, dry mustard, Worcestershire sauce

Directions:
Preheat oven to 325 degrees Place ribs in a 13" x 9" baking dish Season with salt and pepper Combine remaining ingredients; pour mixture over ribs Bake at 325 degrees for 30 minutes.
Turn ribs.
Bake 1 to 1 1/2 hours longer, until tender.
Skim off fat and spoon remaining sauce over ribs.
Spicy or Mild Mughlai Chicken


Ingredients:
cashews, chicken thighs, ground turmeric, garam masala powder, lime juice, ghee, onions, sea salt, garlic cloves, green chilies, red chilies, ginger, low sodium chicken broth, cardamom pods, whole cloves, bay leaves, cinnamon stick, brown sugar, ground cumin, ground coriander, mild paprika, black pepper, light sour cream, heavy cream, cilantro

Directions:
In a small bowl, soak cashews in very hot water for 10 minutes. Drain and add to the bowl of a food processor; set aside.
In a medium bowl, place chicken pieces and sprinkle with turmeric and 1 teaspoons garam masala. Pour in lime juice and coat; set aside for 30 minutes.
In a large saucepan over medium heat, add 1 ½ tablespoons ghee. When hot, add onions and sprinkle generously with ground sea salt; sauté until caramelized, about 25 minutes. Using a slotted spoon, transfer to a bowl to cool off.
In the bowl of a food processor, add garlic to the cashews as well as green and red chilies, ginger, caramelized onions and ¼ cup chicken broth. Process until the mixture resembles a thick paste; set aside.
In the same saucepan over medium heat, add 1 tablespoons ghee and when hot, working in batches, fry the chicken (thighs skin side down at first] just enough to brown on both sides, about 3 to 4 minutes per side; transfer to a plate.
Return the saucepan on medium heat and when hot, add cardamom pods, whole cloves, bay leaves, and cinnamon stick; sauté for 1 ½ minutes.
Add the onion paste, remaining 1 teaspoons garam masala, brown sugar, cumin, coriander, paprika, salt and freshly ground black pepper. Pour in remaining ¾ cup chicken broth; stir, Add chicken back (thighs skin side up], cover, reduce heat to medium-low and cook for 15 minutes.
When time is up, add sour cream and stir gently to combine. Spoon sauce over chicken pieces and pour in heavy cream; stir once again. Simmer until heated through, about 7 to 10 minutes.
When ready, garnish with chopped cashews and cilantro and serve with white rice and naan bread.
Sun-Dried Tomato & Fresh Mozzarella Pasta Salad


Ingredients:
olive oil, sun-dried tomato packed in oil, red wine vinegar, capers, garlic clove, medium pasta shell, cherry tomatoes, fresh mozzarella cheese, fresh basil leaf, parmesan cheese, kalamata olive

Directions:
Bring large pot of water to a boil.
Meanwhile, in a food processor, make dressing: combine all dressing ingredients.
Process until sun dried tomatoes are coarsely chopped.
Transfer to small bowl and set aside.
Add one teaspoon of salt and pasta to boiling water, stirring occasionally to prevent sticking.
Cook until pasta is tender (about 11 min.] and drain well.
Transfer to a large serving bowl.
Add dressing to hot pasta and toss to coat.
Let cool, stirring occasionally.
Add tomatoes, mozzarella,basil, Parmesan, and olives.
Season to taste with salt and pepper.
Toss to mix and serve at room temperature.
Breaded Chicken Cutlets With Lemon Basil Sauce


Ingredients:
chicken cutlet, lemon juice, eggs, milk, basil, butter, salt

Directions:
Rinse Cutlets (if you have regular chicken breast, make sure you cut them into cutlets] and pat dry.
Season cutlets with complete seasoning on both sides.
Set aside.
Mix eggs and milk and put breading in separate plate.
Put cutlets into milk mixture and bread them so they are fully coated.
Heat up canola oil or you can use butter in a skillet on medium heat.
Put cutlets in the skillet and let them start cooking.
In a small pot, mix the 4 tbs butter, lemon, salt, and basil until completed melted, then keep on low setting.
When chicken is golden brown, remove and pour an adequate amount of lemon-basil sauce over them.
Like I said, when I make this at my family's request I always serve mashed potatoes and corn because the sauce is perfect for all three.
You can always double the sauce recipe if you serve the same sauce over everything, Not only does it taste great-- it looks pretty.
Liver Pate
Category: appetizers-and-snacks
By William Anatooskin

A great appetizer for New Year's Day and the Rose Bowl Parade. Serve with thinly sliced brown bread, rye crisp, crackers or chips.

Ingredients:
3 cups water
1 pound chicken liver
1  onion, thinly sliced
¼ cup chopped onion
3 tablespoons cooking sherry
¾ cup butter, softened
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground mace

Directions:
In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover.  Simmer for about 20 minutes, or until liver is cooked and tender.  Remove from heat, drain, and discard onions.  Also remove and discard any hard portions of the liver. Place cooked livers in a blender or food processor, and process until smooth.  Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend.  With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.

Prep time: 10 mins
Cook time: 25 mins
Total time: 1 hr 45 mins
Yields: 16 servings

Calories: 115.8
Fat: 10 g
Saturated fat: 5.9 g
Carbohydrates: 1.3 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 5 g
Cholesterol: 120.8 mg
Sodium: 135 mg
6 Point Carne Guisada (Latin Beef Stew)


Ingredients:
olive oil, scallion, garlic cloves, tomatoes, cilantro, water, cumin, adobo seasoning, bay leaf, salt, baby red potatoes

Directions:
In a large dutch oven or heavy pot, heat oil over medium heat. Add scallions and garlic and sauté about 2 - 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring.
Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed. Cover and simmer on low heat 1 1/2 hours. Test to make sure beef is tender, if not cook another 15 minutes.
Add potatoes and cook until soft, about 20 minutes depending on the size.
Peanut Butter Banana Oat Smoothie


Ingredients:
banana, milk, water, crunchy peanut butter, vanilla

Directions:
Place all ingredients in a blender., Blend on high for 2 minutes., Enjoy!
Buddha's Jewels


Ingredients:
firm tofu, peanut butter, scallions, green pepper, mushrooms, water chestnut, cider vinegar, garlic clove, cornstarch, cold water

Directions:
In large bowl mix all dumpling ingredients.  Shape into 2 dozen 2-in balls and place on oiled or Pam'd baking sheet.
Bake at 375F for 45 minutes or until golden and firm.
Combine all the sauce except corn starch and cold water in a saucepan. Bring to boil. Dissolve the cornstarch in the cold water and then stir in and simmer. Continue to stir until thickened and clear. Pour over dumplings and serve immediately. Serve with rice and steamed veggies.
Note: The sauce recipe begins with the 1 1/2 cup juice. Orange, apple or pineapple juice may be used either alone or in combination for the 1 1/2. I used straight pineapple juice. The tofu should be cotton also called water-packed.  Silken firm is too soft for the dumplings to keep their shape.  However it tastes just as good and can be used as a topping to rice and veggies.
Mahi Mahi (Dophin, Dorado)  Grilled With Chili Sauce


Ingredients:
mahi mahi, garlic clove, salt, pepper

Directions:
Cut the pepper into small DICED, then jump with olive oil for 4 minutes, add the garlic clove finely chopped, add the rate cream salt and pepper, cook for 5 minutes and add half cup water and cook for mas.Retire 3 minutes of the fire.
To cook the mahi mahi.
Cut fish filet to taste, salt and pepper and place a tablespoon of vegetable aceti.
Cook on the grill for about 5 minutes per side.
Then serve and cover the fish with chili sauce.
Simply Fabulous Artichoke and Crab Dip


Ingredients:
artichoke hearts, sour cream, cream cheese, mayonnaise, sharp cheddar cheese, monterey jack cheese, asiago cheese, green onions, salt, fresh ground black pepper

Directions:
Preheat oven to 375 degrees F.
Drain the cans of artichoke hearts well. Using paper towels, squeeze as much liquid as possible out of the artichoke hearts, then coarsely chop and set aside.
Mix together sour cream, cream cheese, and mayonnaise until smooth. Fold in artichoke hearts, 1 1/2 cups cheddar cheese, 1 1/2 cups Monterey jack cheese, all of the asiago cheese, crabmeat, 3/4 cup of the green onion, salt, and pepper.
Spread mixture evenly into a 2 quart casserole dish or baking pan. Sprinkle remaining 1/2 cup cheddar cheese and 1/2 cup Monterey jack cheese evenly over the top. Bake in a 375 degree F oven for 30-40 minutes, or until bubbly. Remove from oven, and garnish with remaining green onion.
Serve hot.
(This dip is great with tortilla chips, baguette slices, crackers or raw vegetables.].
Sunkist Cremesicle


Ingredients:
"heavy whipping cream"

Directions:
Pour the cream into a pint glass., If you want, put some ice cubes in next to make it cooler., Pour the sunkist in and stir it up until it is well blended., Drink and enjoy.
Pepperoni Bread
Category: world-cuisine
By Martha Katz

Everyone loves this!  It's so easy and always comes out wonderful. Who could resist the delicious taste of pizza?

Ingredients:
1 (1 pound) loaf frozen bread dough, thawed
1  egg, beaten
4 ounces sliced pepperoni sausage
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 ½ teaspoons Italian seasoning

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet. Bake in preheated oven for 40 minutes, or until golden.

Prep time: 15 mins
Cook time: 40 mins
Total time: 2 hrs 55 mins
Yields: 1 - 1 pound loaf

Calories: 232.7
Fat: 10.1 g
Saturated fat: 3.6 g
Carbohydrates: 22.5 g
Sugars: 1.9 g
Dietary fiber: 1.9 g
Protein: 11.4 g
Cholesterol: 37.9 mg
Sodium: 540 mg
Shrimp Tapas


Ingredients:
shrimp, green olives, olive oil, curry powder, salt, ground ginger, lemon

Directions:
Combine shrimp and olives in a serving dish.
In a skillet over medium low heat the olive oil, adding the spices (curry powder - ginger] and cook for 30 seconds.
Toss spice mixture with shrimp and add lemon.
Refrigerate until chilled.
Shredded Chicken With Garlic Sauce


Ingredients:
boneless skinless chicken breast, dry sherry, cornstarch, fresh ground black pepper, rice vinegar, black vinegar, dark soy sauce, sugar, garlic, fresh ginger, scallion, water chestnuts, scallion, cornstarch

Directions:
Marinate chicken with wine, cornstarch and black pepper while cutting vegetables. Mix together sauce ingredients: vinegars, soy sauce, wine, sugar, chili garlic paste and sesame oil. Set aside.
Slice water chestnuts into shreds, about three pieces per slice. Trim any woody parts from the fungus and discard. Roll up fungus into a cigar shape and thinly slice crosswise to make thin ribbon-like shreds.
Heat wok on high heat until it is about to start smoking, add oil and heat until it shimmers, then stir fry garlic, ginger and white part of scallion together for thirty seconds. Add drained chicken, and pat into a layer on the bottom of the wok. Allow chicken to brown lightly by sitting undisturbed on the wok for 45-60 seconds. Stir and fry until chicken is nearly done.
Add water chestnuts, fungus and sauce ingredients. Bring sauce to a boil. Add cornstarch and water, boil until thickened and glossy. Remove from heat and garnish with green scallion tops.
Fresh Cheese Spaetzle


Ingredients:
eggs, milk, small curd cottage cheese, all-purpose flour, unsalted butter, Quark, chives

Directions:
Bring a large pot of salted water to a boil.
In a medium bowl, beat the eggs with the milk, cottage cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Stir in the flour until a smooth, thick, sticky batter forms.
Spoon the batter into a colander with 1/4-inch holes.
Set or hold the colander 1 inch above the boiling water and scrape the batter through the holes, using a rubber spatula.
Stir the spaetzle once or twice to separate them.
As soon as they rise to the surface, use a slotted spoon to transfer the spaetzle to a clean colander and drain well.
Melt the butter in a large nonstick skillet. Add the boiled spaetzle and cook them over moderately high heat, stirring and shaking the skillet occasionally, until the spaetzle are browned and crisp in spots, about 5 minutes.
Add the quark and snipped chives, reduce the heat to moderately low and cook, stirring, until the sauce is creamy, 1 to 2 minutes. Season the spaetzle with salt and pepper and serve right away.
MAKE AHEAD:.
The boiled cheese spaetzle can be covered in plastic wrap and kept at room temperature for up to 2 hours before sautéing.
NOTES.
INSTEAD OF COTTAGE CHEESE: Farmer cheese.
INSTEAD OF QUARK: Crème fraîche, fromage blanc, lebneh or mascarpone.
Pistachio-Crusted Mahi Mahi


Ingredients:
mahi mahi fillets, lemon juice, black pepper, pistachio nut, butter, salt

Directions:
Preheat the oven to 350°F.
Place the fillets on a baking sheet and season with the lemon juice, pepper, and salt if desired.
Top with the pistachio nuts and drizzle with the melted butter.
Bake for 20 to 22 minutes or until the fish flakes easily with a fork; serve immediately.
Creamy Cod and Potato Gratin
Category: uncategorized
By Chef John

I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!

Ingredients:
2 medium russet potatoes, peeled and quartered
2 (6 ounce) fillets cod
2 pinches cayenne pepper, divided, or to taste
salt to taste
7 tablespoons unsalted butter, divided
2 tablespoons finely chopped shallot
1 cup heavy cream
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 teaspoons freshly grated Parmigiano-Reggiano, or to taste

Directions:
Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes. While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces. Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth. Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet. Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside. Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more. Pour in lemon juice and turn off the heat; stir for about 30 seconds. Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove. Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon. Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese. Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 2 servings

Calories: 1089.6
Fat: 86.3 g
Saturated fat: 53.5 g
Carbohydrates: 43.6 g
Sugars: 2.4 g
Dietary fiber: 5.1 g
Protein: 38.5 g
Cholesterol: 333.3 mg
Sodium: 216.5 mg
Scarlet's Lemon Crumb Muffins


Ingredients:
baking soda, salt, lemons, eggs, sour cream, butter, lemon juice, sugar, sugar, flour, butter, sugar, lemon juice

Directions:
To make muffins: Sift flour, baking soda and salt together.
Grate the rind of 5 lemons; set the juice aside.
Whisk eggs; add sour cream, melted butter, and lemon juice; whisk until smooth.
Fold in the lemon rind.
Fold flour mixture and sugar into the egg mixture.
Blend well.
To make streusel:
Sift sugar and flour together.
Add softened butter, work into dry ingredients until smooth; set aside.
To make glaze: Stir sugar and lemon juice together until all the sugar is dissolved.
Spray muffin tins.
Fill with lemon muffin batter.
Top each muffin with streusel.
Bake at 350 degrees Fahrenheit for 18-20 minutes.
Poke muffins with a toothpick to make sure they are done.
Drizzle top with lemon glaze.
Remove from muffin tin and store in airtight container.
Note: Batter can be kept in fridge for up to 1 week.
Cherry Crumble Bars


Ingredients:
unsalted butter, granulated sugar, light brown sugar, pure vanilla extract, all-purpose flour, old fashioned oats, salt, ground cinnamon

Directions:
1. Preheat oven to 350 degrees. Line an 8 inch square pan with parchment paper, leaving extra for overhang; set aside.
2. In the bowl of an electric mixer, beat the butter and sugars on medium speed until light and fluffy. Add both extracts and mix again until combined. Add the flour, oats, salt, and cinnamon; mix on low speed until combined. The mixture should be loose and somewhat crumbly.
3. Press 2/3 of the mixture firmly into the bottom of the prepared pan. With a knife or off-set spatula, spread the preserves on top. Scatter the remaining crumb mixture over the top. Bake until the preserves are bubbly and the crust is golden brown, about 30 to 35 minutes.
4. Let cool in the pan. Remove the bars from the pan by grasping the edges of the parchment paper, and lay on a cutting board. Cut into 16 squares.
Bars can be wrapped individually in plastic wrap or packed into an airtight container. They will stay fresh for 7 days. Or you can freeze for up to 3 months.