xiaoxl/recipe_data huggingface dataset:
Shredded Chicken Enchilada Pie


Ingredients:
boneless skinless chicken thighs, chicken broth, limes, juice of, ground cumin, corn tortillas, Cotija cheese, ricotta cheese, Hass avocado, red onions, fresh cilantro

Directions:
Place the chicken, broth, half of the lime juice, cumin and salt and pepper in a pot.  Cover and simmer for 40 minutes.  Shred and let cool slightly.
Preheat oven to 400 degrees F.  Lightly grease a 9-inch square baking dish with the vegetable oil.
Place a layer of 3 tortillas on the bottom of the baking dish.  Spread 1/3 of the chicken on top of the sauce.  Repeat with another layer of tortillas, sauce and meat.  Finish with layer of tortillas and pour the rest of the sauce on top.  Sprinkle the cheese over top.  Bake for 30 minutes, until top is brown and dish is bubbling.
Mix together avocado, onion, cilantro, the rest of the lime juice and salt and pepper.
Let the enchilada pie rest for 5 minutes before serving.  Serve with salsa on the side.
Thum -- Garlic Sauce (Lebanon -- Middle East)


Ingredients:
garlic cloves, salt, extra virgin olive oil, yogurt, potato

Directions:
In a mortar & pounding with a pestle, work the garlic cloves & a little salt until reduced to a very fine paste.
Drizzle in the oil very slowly, stirring constantly to blend well.
If you don't want the sauce to be as strong as this will be, add some yogurt and/or mashed potato & blend well before serving.
Cookies 'n Cream Kiss Cookies


Ingredients:
all-purpose flour, cornstarch, baking powder, salt, cream cheese, unsalted butter, margarine, granulated sugar, egg, vanilla extract

Directions:
Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.
In a medium mixing bowl, sift together flour, cornstarch, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat cream cheese until softened. Beat in butter until creamy. Beat in sugar until well combined. Beat in egg, vanilla and almond extract until combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in Oreos until combined.
Chill cookie dough in the freezer or refrigerator until cold. Place rounded tablespoons of dough onto cookie sheets. Bake 12 minutes or until puffed and light golden brown around edges.
Remove pans from oven; press a kiss in the center of each cookie. Transfer cookies to wire racks to cool.
Lemon Zucchini Cake With Poppy Seed


Ingredients:
sugar, eggs, poppy seeds, zucchini, flour, baking powder, baking soda, salt

Directions:
In a large bowl combine sugar, oil, eggs, lemon extract, poppy seed and mix well.
Stir in shredded zucchini.
Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
Gradually add this mixture to the zucchini mixture. Mix throughly.
Pour into greased 9x13 pan.
Bake 350 for 40-50 minutes or until a tooth pick comes out clean.
Add a  lemon glaze for the topping - 1/2 cup sugar, 1 teaspoon lemon extract, 1 tablespoon water. In a saucepan bring to a boil, when cake is warm, brush with glaze.
Green Smoothie


Ingredients:
frozen cherries, berries, banana, apples, orange, kale leaves, fresh ginger, cinnamon

Directions:
Put all ingredients in blender and blend on high, adding water as needed to achieve a smooth consistency.
Feel free to adjust amounts and ingredients as desired.
Glazed Chocolate Pumpkin Cake


Ingredients:
flour, baking powder, baking soda, salt, buttermilk, canned pumpkin, vanilla extract, butter, dark brown sugar, granulated sugar, eggs, cream cheese, confectioners' sugar, cinnamon, vanilla, heavy cream, bittersweet chocolate, unsalted butter, light corn syrup, heavy cream

Directions:
Heat oven to 375°F.
Line the bottoms of two 8 or 9-inch cake pans with parchment paper and lightly butter.
Sift the flour, cocoa, baking powder, baking soda, and salt together.
Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl.
Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy.
Beat in the eggs and yolk, one at a time.
Reduce the mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
Pour the batter into the prepared pans.
Bake until a tester, inserted into the center, comes out clean--about 35 mins (NOTE: if you're using nonstick cake pans, check around 25 mins as they cook faster].
Cool layers completely before icing.
Frosting:
Beat cream cheese using a mixer on medium-high speed until fluffy.
Add 1 1/2 cups confectioners' sugar, cocoa, cinnamon and vanilla and beat on slow speed until well combined.
In a separate bowl, beat heavy cream with 3/4 cup confectioners' sugar and the food coloring on medium-high speed to soft peaks.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake.
Chill for 30 mins and proceed to the glaze.
Glazing:
Place chopped bittersweet chocolate, butter, and corn syrup in a medium heatproof bowl. Bring heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes.
Gently stir, using a whisk, until smooth.
Let sit for 3-5 min, until the glaze thickens slightly.
Pour the glaze onto the center of the frosted cake and use the back of a spoon to spread it out to the edges of the cake, allowing some to spill over.
Pepperoni Rigatoni


Ingredients:
rigatoni pasta, parmesan cheese, onion, green pepper, fresh basil, garlic, mozzarella cheese

Directions:
Heat oven to 375*., Grease a 13x9 inch pan., Layer half the ingredients in order listed., Repeat layers., Bake, uncovered for 25-30 minutes, until light brown.
Pistachio Cream Pie
Category: desserts
By MARBALET

This pie has a walnut crust and two uncooked layers--cream cheese and pudding. It's made in a 9x13-inch baking dish.

Ingredients:
1 ½ cups all-purpose flour
¼ cup chopped walnuts
¾ cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages instant pistachio pudding mix
3 cups cold milk
¼ cup maraschino cherries
⅛ cup chopped pistachio nuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan.  Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool. Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour. Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr 45 mins
Yields: 1 9 x 13-inch pie

Calories: 761.7
Fat: 47.1 g
Saturated fat: 30.8 g
Carbohydrates: 76.7 g
Sugars: 50 g
Dietary fiber: 1.2 g
Protein: 9.4 g
Cholesterol: 83.9 mg
Sodium: 618.7 mg
Raisin Oat Cookies


Ingredients:
butter, sugar, brown sugar, egg, vanilla, flour, baking powder, salt, raisins, quick oats, flaked coconut

Directions:
Preheat oven to 350°., Grease cookie sheets., Cream butter and sugars until light and fluffy., Mix in egg and vanilla., Sift together flour, baking powder and salt., Add to mixture and mix well., Stir in raisins, oats and coconut., Drop by level tablespoon onto baking sheet., Bake 9-11 minutes or until lighlty brown.
Crab Casserole


Ingredients:
onion, mayonnaise, sour cream, cream cheese, swiss cheese, garlic powder, dried parsley, cheddar cheese

Directions:
Mix all ingredients together.  Place into pan and sprinkle cheddar cheese on top.  Bake in 350 degree oven for approximately 30 minutes.
VARIATION:  You can mix seafood types -- use 1/2 lb. crab and 1/2 lb. shrimp, lobster, or other seafood.
Easy Chicken Tortilla Coup


Ingredients:
garlic cloves, yellow onion, olive oil, chicken breasts, chicken broth, fresh carrots, diced tomatoes, long grain white rice, diced green chilies, kernel corn, black olives, tortilla chips

Directions:
"First saute for 3-4 minutes the garlic, onion & olive oil. Add the chicken and brown on all sides, stirring occasionally. Add the  broth, carrots, tomatoes, rice, chiles, corn and olives. Put the lid on and cook till rice is done (about 20 mins]. To serve place 1/2 cup tortilla chips in each of the 4 soup bowls and ladle the soup over the chips. I also make this with tortilla strips (salad toppings] and cheese instead of over the tortilla chips."
Spicy Broiled Chicken


Ingredients:
tomato juice, chili powder, paprika, garlic, marsala wine, boneless skinless chicken breasts

Directions:
Combine everything, but the chicken.
Pour mixture over chicken and let marinate for several hours.
Broil chicken until done (about 25-30 minutes], turning once and basting often with juice in pan. Or grill on the barbecue.
Sheet Pan Vegan Roasted Eggplant with Garlic
Category: side-dish
By Fioa

This delicious roasted eggplant, seasoned with garlic and smoked paprika, is a simple vegan side dish made in a sheet pan in just minutes.

Ingredients:
1  eggplant, cut crosswise into 1/2-inch slices
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon Italian seasoning
1 teaspoon salt

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Place eggplant slices in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, and Italian seasoning. Roast in the preheated oven until golden and crispy, about 25 minutes. Sprinkle with salt.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 96.3
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 8.6 g
Sugars: 3.4 g
Dietary fiber: 4.9 g
Protein: 1.6 g
Sodium: 584.6 mg
Eclair Cake


Ingredients:
vanilla instant pudding mix, milk, graham cracker squares

Directions:
In a medium bowl, thoroughly blend the pudding mix and milk.
Fold in cool whip.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan.
Evenly spread half of the pudding mixture over the crackers.
Top with another layer of crackers and the remaining pudding mixture.
Top with a final layer of graham crackers.
Spread the frosting over the entire cake up to the edges of the pan.
Cover, and chill at least 4 hours before serving.
Salsa Chicken Soup


Ingredients:
boneless skinless chicken breast, bouillon cubes, water, corn, salsa, monterey jack cheese

Directions:
In a large saucepan over medium heat, add broth,chicken,water and chili powder or chili seasoning mix( which ever one you are using].
Bring to a boil,then cover and reduce heat.Let simmer for 5 minutes.
Add corn and salsa,bring back to a boil.
Reduce heat and let simmer for about 10 minutes or until chicken is no longer pink.If you like add a bit of cheese to each serving.
Half and Halfs
Category: desserts
By Lindsay

I came up with this recipe when I couldn't decide whether I wanted chocolate chip or double chip cookies so I came up with a way to have both!  These cookies are half plain chocolate chip and half chocolate chocolate chip.

Ingredients:
1 ½ cups all-purpose flour
¼ teaspoon baking soda
1 pinch salt
½ cup butter, softened
¼ cup white sugar
½ cup brown sugar
1  egg
1 teaspoon vanilla extract
1 cup milk chocolate chips
1 ½ cups all-purpose flour
¼ teaspoon baking soda
salt
¼ cup unsweetened cocoa powder
½ cup butter, softened
½ cup brown sugar
½ cup white sugar
1  egg
1 teaspoon vanilla extract
1 cup milk chocolate chips

Directions:
Preheat the oven to 300 degrees F (150 degrees C). In a medium bowl, cream together 1/2 cup butter with 1/4 cup white sugar and 1/2 cup brown sugar. Beat in 1 egg and 1 teaspoon vanilla. Combine 1 1/2 cups flour with 1/4 teaspoon of baking soda and a pinch of salt, stir into the creamed mixture until well blended. Fold in the chocolate chips. In another medium bowl, cream together 1/2 cup butter with 1/2 cup white sugar and 1/2 cup brown sugar. Beat in 1 egg and 1 teaspoon vanilla. Combine 1 1/2 cups flour with 1/4 cup cocoa, 1/4 teaspoon of baking soda and a pinch of salt, stir into the creamed mixture until well blended. Fold in the chocolate chips. Scoop a small amount of each dough onto a large spoon, drop cookies 2 inches apart onto an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 45 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 3 dozen

Calories: 178.6
Fat: 8.4 g
Saturated fat: 4.9 g
Carbohydrates: 24 g
Sugars: 15 g
Dietary fiber: 0.8 g
Protein: 2.3 g
Cholesterol: 26.8 mg
Sodium: 66.9 mg
Grilled Orange and Bourbon Salmon Fillets


Ingredients:
Bourbon, low sodium soy sauce, brown sugar, green onions, fresh chives, fresh lemon juice, fresh garlic, salmon fillets

Directions:
In a bowl whisk together the first 8 ingredients.
Pour into n a large heavy ziploc plastic bag.
Add in the salmon fillets; seal bag tightly, and turn bag to coat evenly.
Place in the refrigerator for 2 hours.
Remove the fillets from the bag and reserve the marinade.
Place the fillets on a preheated outdoor grill (sprayed with cooking spray] or under the oven broiler.
Cook for about 6 minutes on each side, basting with reserved marinade until the fish flakes easily when tested with a fork.
Season with salt and pepper.
Peasant Bread Soup


Ingredients:
onion powder, parmesan cheese, smoked gouda cheese

Directions:
put chicken stock in a pot.
add oven roasted garilc and the rest of the spices (and mushrooms].
bring to a boil on med heat then low and cover for 30 min.
cut bread into 1/2 inch rounds and brush with olive oil.
toast in a pan till brown (i like mine dark].
warm soup bowls in the oven or microwave.
pour soup into bowls.
spilt bread into bit size pieces and put in soup top with cheese.
let stand 5 minute.
Bridget Jones's Turkey Curry


Ingredients:
canola oil, onions, chicken broth, sour cream, curry powder, cayenne pepper, cumin, ginger, ground turmeric, white pepper, parsley, ground coriander, steamed rice

Directions:
Heat oil in a medium skillet.
Add the onions and cook over medium heat until softened, but not browned.
Drain fat from skillet and add remaining ingredients, except turkey and rice.
Mix well, bring to JUST a boil, add the turkey and simmer for 4-5 minutes to heat through.
Place turkey over rice and pour sauce over turkey. Serves 4.
Spaghetti Aglio Olio With Spicy Shrimp


Ingredients:
large shrimp, parsley, crushed red pepper flakes, garlic cloves, salt, olive oil, spaghetti, olive oil, anchovy fillets, garlic cloves, crushed red pepper flakes, parsley, salt, spaghetti

Directions:
Cook pasta in large pot of boiling, salted water until al dente (about 7 minutes?].
While pasta cooks, toss shrimp with lemon juice, parsley, pepper flakes, garlic, olive oil and a pinch of salt.
Heat large skillet over medium hight heat, add shrimp, oil and spices and cook about 3 minutes or until its pink and slightly firm.
Remove shrimp from pan and set aside, covered, to keep warm.
At this point, you may pull out the whole, crushed cloves.
I usually leave them.
Lower heat to medium low and add the 1/4 cup of olive oil.
Next, add anchovies, garlic and red pepper to oil.
Be sure to break up the anchovies in the pan until they melt into the oil and garlic.
Drain pasta and toss it in large bowl with garlic and olive oil mixture.
Sprinkle with fresh parsley, and top with the shrimp.
Greek Fricassee of Lamb


Ingredients:
lamb shoulder, olive oil, onion, garlic cloves, water, dry white wine, romaine lettuce, fresh dill, eggs, cornstarch, lemons

Directions:
In a large Dutch Oven, heat the olive oil till smoking and in it brown the pieces of lamb (you may have to do this in 2-3 batches] until golden-brown all over.
When all the pieces are browned add onion, garlic, water and wine (you could use just water if you wanted to], salt and pepper to taste, and simmer for 1 1/2 hours, or until meat is very tender.
Add lettuce and dill.  You may have to cram it into the pot but it will reduce to practically nothing.  Put the lid on the Dutch Oven and cook for 8 minutes.  Remove lid, stir carefully not to break up meat and cook another 2 minutes.  Turn off heat.
In a large, heatproof bowl, whisk together eggs, cornstarch, lemon juice and a little salt and pepper to taste (remember, there is more in the pot].
With a ladle, remove ladlefuls of the cooking liquid the meat and lettuce have cooked in and VERY slowly whisk it into the egg/lemon mixture.  Keep doing this until, whisking all the while, until you have incorporated most of your cooking liquid - this tempers the egg-lemon sauce so it won't curdle when added to your lamb.
Pour all the sauce into the pot, covering the lamb and lettuce.  Turn heat up to medium-high and just bring to the boil.  Cook for 1-2 minutes.
Dinner is ready.  Have lots of crusty bread around to sop up the delicious avgolemono sauce.
Basil Scented Quail


Ingredients:
quail, basil, lemon, olive oil, salt, feta cheese

Directions:
Cut the lemon into quarters, then on each quarter, cut in half crosswise.
Take a little of the basil and push into the cavity of the quail, then add the lemon, then add more basil until full, repeat for all birds.
Place any remaining basil into the baking dish and place birds on top.
Rub the tops of the birds with olive oil.
Sprinkle or grind salt over the birds.
Roast at 180 degrees celcius for approx 20 minutes.
Check for doneness.
If nearly done, grill for approx 10 minutes, until golden.
Crumble the feta over the top, as much or as little as you like.
Stir Fried String Beans With Thai Basil


Ingredients:
ground pork, chicken, string beans, basil leaves, garlic cloves, chilies, fish sauce, sugar, oyster sauce

Directions:
Cut string beans (1 inch].
Pound garlic and chilies with mortar and pestle.
heat oil in wok until hot, add garlic and chilies and stir fried for a few min until golden brown.
add ground pork or chicken and stir for 5 minute.
add string beans, fish sauce, sugar and oyster sauce and stir for 3 to 4 minute.
add basil leaves and stir for 1 min and serves with
steam rice.
Creamy Chicken Bake


Ingredients:
boneless skinless chicken breast halves, milk, garlic powder, parmesan cheese, butter, margarine

Directions:
PLACE chicken in 3 quart shallow baking dish., Mix soup, milk, garlic powder and mushrooms., Pour soup mixture over chicken., Mix cheese and bread crumbs with butter and sprinkle over chicken., BAKE at 400 degrees Fahrenheit for 30 minutes or until chicken is done., Stir sauce before serving.
Cinnamon Chip Scone


Ingredients:
flour, brown sugar, baking powder, cinnamon, baking soda, butter, egg, buttermilk, butter, sugar, cinnamon

Directions:
Mix flour, brown sugar, baking powder, cinnamon, and baking soda together.
Cut in the butter. I only used 1 stick of butter myself. The first time I made this I used 3 different kinds of measuring cups; don't do that, lol, it didn't work, lol.
Mix in egg and buttermilk; mix together.
Add cinnamon baking chips.
Pat out on bench flour; make round; pat down.
Brush with melted butter.
Sprinkle with sugar and cinnamon.
Cut into 6 wedges; separate and bake 15 or 20 minutes in a 425 degree Fahrenheit oven until done. The scones that I didn't seperate completely didn't cook as fast.
Slow Cooker Veggie-Beef Soup with Okra
Category: soups-stews-and-chili
By KR

So easy! These ingredients are probably in your kitchen right now!

Ingredients:
1 pound ground beef
¼ cup onion, chopped
1 (14.5 ounce) can diced tomatoes, drained
1 (14.5 ounce) can Italian diced tomatoes, drained
1 (16 ounce) package frozen mixed vegetables
1 cup sliced fresh or frozen okra
2  potatoes, peeled and chopped
1 tablespoon ketchup
salt and pepper to taste

Directions:
In a skillet over medium heat, cook the ground beef and onion until beef is evenly brown and onion is tender. Drain grease. In a slow cooker, mix the beef and onion, diced tomatoes, Italian diced tomatoes, vegetables, okra, potatoes, ketchup, salt, and pepper. Pour in enough water to cover. Cover slow cooker, and cook 4 hours on Low.

Prep time: 20 mins
Cook time: 4 hrs
Total time: 4 hrs 20 mins
Yields: 4 servings

Calories: 412.8
Fat: 14 g
Saturated fat: 5.4 g
Carbohydrates: 44.2 g
Sugars: 7.7 g
Dietary fiber: 9.6 g
Protein: 27.3 g
Cholesterol: 68.8 mg
Sodium: 487.9 mg
Pear and Dried-Fruit Crisp With Nutmeg-Walnut Streusel


Ingredients:
all-purpose flour, sugar, ground nutmeg, salt, unsalted butter, walnuts, sugar, unsalted butter, vanilla extract, salt, pears, Amaretto, vanilla ice cream

Directions:
Preheat oven to 375 F degrees.
Coat a 12 inch glass baking dish with grease or butter.
Whisk first 4 ingredients (flour, sugar, nutmeg and salt]in a medium bowl.
Add butter; rub in with fingers until mixture clumps together. Mix in walnuts.
Place next 6 ingredients (sugar, unsalted butter, orange juice, orange peel, vanilla, salt]. in large skillet. Stir over medium heat until sugar dissolves and mixture comes to a boil.
Add dried fruit; reduce heat to medium and simmer until fruit soften and liquid is slightly reduced, about 5 minutes.
Add chopped pears and amaretto. Mix completely and simmer another 5 minutes.
Remove from heat and spread in baking dish. Sprinkle streusel mixture on top.
Bake until bubbling and golden; about 1 hour.
Cool and serve warm or at room temperature with whipped cream or ice cream.
Slow Roasted Rabbit
Category: meat-and-poultry
By Jane T.

Great for dinner, served with rice and homemade bread.

Ingredients:
1 (3 pound) rabbit, cleaned and cut into pieces
1 ¾ teaspoons salt
1 tablespoon ground black pepper
¼ cup vegetable oil
4 teaspoons white sugar
1  onion, chopped
¾ cup ketchup
1 clove garlic, chopped
1 tablespoon paprika
1 ½ tablespoons Worcestershire sauce
1 cup water

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit. Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 4 servings

Calories: 625.9
Fat: 31.2 g
Saturated fat: 7.3 g
Carbohydrates: 21.5 g
Sugars: 16.4 g
Dietary fiber: 1.7 g
Protein: 63.5 g
Cholesterol: 174.7 mg
Sodium: 1683.8 mg
Chocolate Gingerbread Bars


Ingredients:
unsalted butter, all-purpose flour, ground ginger, pumpkin pie spice, baking soda, dark brown sugar, unsulphured molasses, egg, sour cream, confectioners' sugar

Directions:
Preheat oven to 350°F  Butter an 8-inch square baking pan.  Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper.  Dust pan and sides of pan with cocoa, set aside.  In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth.  Add flour mixture; stir just until moistened (do not overmix].  Stir in chocolate chips.  Transfer batter to prepared pan; smooth top.
Bake until a toothpick inserted in center comes out clean, 30-35 minutes.  Transfer to wire rack; let cool completely.  Using paper overhang, lift gingerbread from pan.  Transfer to a cutting board and cut into 16 squares.  Before serving, dust bars with confectioners' sugar, if desired.
To store, keep in an airtight container at room temperature, up to 3 days.