xiaoxl/recipe_data huggingface dataset:
Kicked Up Mac and Cheese
Category: main-dish
By HYPERPUPPY

This ain't your grandma's mac and cheese.

Ingredients:
1 ½ cups rotelle pasta
4 tablespoons butter, divided
¼ cup all-purpose flour
3 cups whole milk
1 teaspoon dry mustard
¾ teaspoon salt
½ teaspoon ground white pepper
3 teaspoons hot pepper sauce
1 cup shredded pepperjack cheese
1 ½ cups shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
⅓ cup dry bread crumbs
2 teaspoons chili powder

Directions:
Preheat oven to 375  degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan over medium heat, melt 2 tablespoons butter.  Whisk in flour and cook, stirring, 1 minute.  A little at a time, whisk in milk, mustard, salt, pepper and hot sauce.  Bring to a gentle boil, stirring constantly.  Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth.  Stir in cooked pasta and pour into shallow 2 quart baking dish. Melt remaining 2 tablespoons butter.  Stir in bread crumbs and chili powder.  Sprinkle over macaroni mixture. Bake in preheated oven 30 minutes.  Let stand 10 minutes before serving.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 351.9
Fat: 23.3 g
Saturated fat: 13.8 g
Carbohydrates: 19.6 g
Sugars: 5 g
Dietary fiber: 1 g
Protein: 16.4 g
Cholesterol: 68.7 mg
Sodium: 690.2 mg
Chicken and Broccoli Dijon


Ingredients:
chicken broth, soy sauce, broccoli florets, garlic clove, boneless skinless chicken breast, Grey Poupon Dijon Mustard

Directions:
Mix chicken broth and soy sauce; set aside.
Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until tender-crisp.
Remove from skillet; keep warm.
Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
Add broth mixture; mix well.
Bring to boil.
Reduce heat to medium-low.
Add mustard; mix well.
Return broccoli mixture to skillet; mix lightly.
Cook until thoroughly heated, stirring occasionally.
Easy Sesame and Tamarind Pork Stir-Fry


Ingredients:
garlic clove, garlic powder, oyster sauce, tamarind paste, water, light soy sauce, dark soy sauce, cornstarch, sugar, salt

Directions:
Combine pork with garlic powder, sesame oil, oyster sauce, tamarind paste, water, light and dark soy sauce, sugar, salt and cornstarch. Marinate for 15 minutes (If you have 30minutes, better! An hour? Perfection!].
Heat oil in wok, over medium heat, saute garlic until lightly browned.
Add the pork and marinade. Stir-fry over high heat for 3-5 minutes, just until the meat lose it's pink color.
Top with toasted sesame seeds, pork cracklings (hmmm, orgasmic!] and chopped spring onions.
Serve hot with rice and steamed vegetables.
Cinnamon Applesauce Yeast Bread (abm)


Ingredients:
applesauce, butter, sugar, salt, cinnamon, whole wheat flour, bread flour, active dry yeast

Directions:
Add all ingredients to bread machine in order given by the manufacturer.
Check the dough after 5 minutes of kneading; if too wet, add more flour.
Champurrado (Mexican Chocolate Beverage)


Ingredients:
water, milk, masa harina, dark brown sugar

Directions:
NOTE: If Mexican chocolate is unavailable, you can substitute by mixing 4 ounces of dark bitter chocolate (minimum 70% cocoa solids] with 1/4 cup ground almonds, 1/4 cup sugar and 2 teaspoons ground cinnamon. Process in food processor to fine powder.
Grind the chocolate to a fine powder. I use a cheese grater to grate the chocolate first then whirl the chocolate in a clean coffee mill.
Put the milk and water in a heavy saucepan, heat on medium, and gradually stir in the masa harina until a smooth paste is formed. Use a molinollo or a wire whisk for frothing the liquid.
Place the saucepan over medium heat and bring the mixture to an almost boil, stirring constantly untl the frothy drink thickens.
Stir in the powdered chocolate, then add the sugar. Serve immediately. Garnish with a cinnamon stick if desired.
Campbell's Orange Beef


Ingredients:
boneless beef top sirloin steak, green pepper, onion, soy sauce, vinegar, garlic powder, rice

Directions:
SLICE beef into very thin strips., In medium skillet over medium-high heat, heat 1 tbsp., oil in skillet., Add beef and stir-fry until beef is browned and juices evaporate., Push to one side of skillet., Reduce heat to medium., HEAT remaining oil., Add pepper and onion and cook until tender-crisp., ADD soup, orange juice, soy, vinegar and garlic powder., Heat through, stirring occasionally., Serve over rice.
Red Cabbage Slaw with a Twist
Category: salad
By Lynn Pennec

Having discovered the wonderful qualities of fresh ginger, I tried to create a colorful winter salad with a surprising mix of flavor.

Ingredients:
3 cups thinly sliced red cabbage
¾ cup diced red bell pepper
2  shallots, diced
1 (1 inch) piece fresh ginger, peeled and minced
10 leaves fresh basil, snipped
¼ cup mayonnaise
1  lemon, juiced
2 tablespoons olive oil
1 ½ teaspoons wasabi paste
freshly ground multi-colored peppercorns to taste
¼ cup toasted pine nuts
2 tablespoons salted sunflower kernels

Directions:
Combine cabbage, red bell pepper, shallots, ginger, and basil in a large bowl. Whisk mayonnaise, lemon juice, olive oil, wasabi paste, and ground pepper in another bowl; stir into cabbage mixture. Top with pine nuts and sunflower kernels.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 192.5
Fat: 16.4 g
Saturated fat: 2.3 g
Carbohydrates: 11.2 g
Sugars: 3 g
Dietary fiber: 2.7 g
Protein: 3.4 g
Cholesterol: 3.5 mg
Sodium: 91.9 mg
Up Side Down Flower Cake


Ingredients:
butter, margarine, milk, sugar, salt, eggs, flour, baking powder

Directions:
Cover the bottom of your mold with baking foil and grease the sides and the bottom, too.
Adjust leaves and flowers on the baking foil and fix them pressing them lightly.
Make the dough mixing all the ingredients with the food processor until smooth.
Pour dough carefully into the prepared mold.
Bake 180°C (350°C] for 45 minutes or until through.
The cake is done when you test the centre of it with a wooden skewer and the skewer comes out clean. Gently loosen the sides of the cake with a knife, and turn it out immediately onto your cake dish. Remove carefully the foil using the point of the knife if necessary.
Wild Alaskan Sweet Bourbon Salmon


Ingredients:
salmon fillets, lemon, brown sugar, Bourbon, crushed red pepper flakes

Directions:
Pre-heat your oven to 450 degrees.
Juice lemon and combine with brown sugar into a medium sized bowl.
Add bourbon until it becomes a spreadable paste. (You might not use all 1/8 cup].
Cover a lipped baking pan with foil.  If using fillets place salmon skin side down directly on the foil - do not grease.
Spread bourbon paste on top of your salmon.
Cook on middle shelf for about 20 to 25 minutes or until fully cooked.
Wedge a spatula between the salmon and the skin and remove fillet. the skin will remain on the foil.
Vegetarian Terrine


Ingredients:
zucchini, onion, olive oil, milk, eggs, frozen chopped spinach, nutmeg, tarragon

Directions:
Chop the zucchini and onions finely.  Heat the oil in a skillet and cook the zucchini and onions on medium heat until very soft, about 15 minutes. Remove from the stove and smash them with a fork.
Soak the bread in the milk and smash it to a fairly smooth consistency. Add the zucchini to this along with the eggs, nutmeg, salt, and pepper. Mix well.
Butter a 2 quart glass loaf pan and add half of the mixture, pressing it firmly to the bottom in one even layer. Add the spinach all in one neat layer and sprinkle with a little salt and tarragon if you wish. Finish with the other half of the egg mixture.
Place the loaf pan in a larger dish, then add water to the larger dish to half-way up the sides of the loaf pan.  Bake at 325° F for 1 hour and 15 minutes. Turn off the heat and leave the terrine in the oven for another 15 minutes. Remove from the oven, allow to cool, and refrigerate for several hours or overnight before serving.  Cut into slices to serve.
Grandpa's Garden Chicken Soup
Category: soups-stews-and-chili
By SRF0079

Grandpa sends me veggies from his huge garden every year and I use 'em for this soup, which has been called 'the best soup I've ever eaten' by friends. It's pretty unstructured and can change to meet your personal tastes. It's basically a chicken veggie soup; it's the FRESH veggies that make it the best. I just throw stuff in until it looks and tastes the way I want it to. It's also GREAT if you're sick; I swear it'll cure what ails ya! YUM! The longer you SLOWLY cook the soup, the more flavorful it becomes. I often eat a bowl while it's simmering 'cause I can't wait.

Ingredients:
1  whole chicken, quartered
water, to cover
½ large onion, chopped
1 stalk celery with leaves, cut into chunks
3 cubes  chicken bouillon
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1 tablespoon chopped garlic
1 pinch salt and ground black pepper to taste
2  Yukon Gold potatoes, diced
2  kohlrabi bulbs, peeled and diced
2  carrots, sliced
1 large turnip, diced
½ medium head cabbage, chopped
2 ears sweet corn, cut from cob
4 ounces fresh green beans, trimmed
1  tomato, chopped

Directions:
Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely. Add onion, celery, bouillon cubes, basil, parsley, garlic, salt, and pepper to the pot; bring to a simmer over medium-high heat. Cook at a simmer until the chicken is cooked through and tender, about 1 hour. Remove and discard celery chunks. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock. Stir potatoes, kohlrabi, carrots, and turnip into the soup; cook until the vegetables are tender, about 20 minutes. Add cabbage, corn, green beans, and tomato; cook until the green beans are tender, 7 to 10 minutes more.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 12 servings

Calories: 209.3
Fat: 8.5 g
Saturated fat: 2.3 g
Carbohydrates: 15.5 g
Sugars: 4.6 g
Dietary fiber: 3.3 g
Protein: 18.6 g
Cholesterol: 49.9 mg
Sodium: 376.2 mg
Refreshing Summer Orzo Salad
Category: salad
By prell2k4

This is a wonderfully light salad for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken, and you can vary the amount of feta depending on your taste.

Ingredients:
4 cups chicken broth
1 (16 ounce) package orzo pasta
1 ½ tablespoons butter
¼ cup extra-virgin olive oil
1 ½ teaspoons minced garlic
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
1 cup pine nuts
1 cup pitted kalamata olives
1 (2 ounce) jar capers, with liquid
12 ounces basil-flavored feta cheese
1 (10 ounce) bag fresh spinach leaves, chopped
1 tablespoon lemon juice

Directions:
Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown. Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it's better the next day.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 servings

Calories: 553.5
Fat: 32.3 g
Saturated fat: 10.8 g
Carbohydrates: 49.6 g
Sugars: 4.8 g
Dietary fiber: 3.8 g
Protein: 19.3 g
Cholesterol: 43.6 mg
Sodium: 1004.1 mg
Kale Soup


Ingredients:
vegetable broth, Italian tomatoes, cannellini beans, onion, edamame, garlic cloves, kale, olive oil

Directions:
1. Mince garlic., 2. Chop onion and kale., 3. Saute onion and kale with garlic in oil., 4. Put all ingredients in a large pot., 5. Simmer for about an hour.
Make and Freeze Breadsticks


Ingredients:
warm water, butter, salt, sugar, garlic powder, active dry yeast, parmesan cheese

Directions:
Combine water, 3 Tbs softened butter and yeast into Kitchen Aide fitted with paddle.  Let sit for a minute to proof. In a separate bowl, mix flour, salt, sugar, italian seasoning and garlic powder.   Turn mixer on low speed and gradually add the flour mixture.  When thoroughly combined, switch to dough hook and process on low to medium for 5 minutes.
Place dough in a bowl.  Cover and let rise for 40-60 minutes.  Turn out onto floured surface and divide in half.  Cut each half into 12 pieces and roll each piece into 4-6" rope.  Place 2" apart on greased baking sheet.  Cover and let rise until doubled (about 20 minutes].  Bake at 350 for 15 minutes or until golden brown. DO NOT OVERBAKE.  Immediately brush with butter and sprinkle with parmesan.
If you like, you can freeze some of the uncooked dough by placing it on a flat surface in the freezer until solid, then transferring to a freezer bag.  When you're ready to serve, place dough on a greased baking sheet and allow to thaw for 60-90 minutes. Bake as usual.
Country Pineapple Casserole


Ingredients:
butter, margarine, sugar, eggs, crushed pineapple, lemon juice

Directions:
Cream the butter and sugar., Add the eggs one at a time, beating the mix well after each egg is added., Stir in the pineapple and lemon juice., Fold in the bread cubes., Pour into a greased 13 x 9 cake pan or baking dish., Bake, uncovered, at 325 degrees until set.
Creamy Pasta With Ham


Ingredients:
ham, olive oil, garlic, scallions, white wine, peas, salt, black pepper, parmesan cheese

Directions:
Cook spaghetti in boiling water till tender., Drain spaghetti, set aside., Saute' mushrooms in oil til tender., Add garlic and ham saute' 4 minutes., Add cream of celery soup and wine., Stir till smooth and thickened., Add green onions and peas., Season to taste with salt and pepper., Toss in pasta and cheese., Serve.
Strawberry Chocolate Chip Cake With Strawberry Icing


Ingredients:
instant strawberry pudding mix, milk, eggs, butter, powdered sugar, fresh strawberries, vanilla, milk

Directions:
Mix all ingredients for the cake, except the chocolate chips, with an electric mixer until well combined.
Fold in the chocolate chips.
Pour into a greased 10x15-inch baking pan or 30-48 cupcake tins lined with cupcake papers.
Bake at 350°F for about 25 minutes for a sheet cake or 18-22 minutes for cupcake, or until toothpick comes out clean.
Cool completely.
Beat the butter for the frosting with electric mixer.
Add powdered sugar and beat.
Add strawberries and vanilla.
If needed to make the icing spreadable, add a bit of milk a teaspoon at a time.
Spread icing on cake or pipe icing onto cupcakes.
Store in the refrigerator.
Spiral Stromboli


Ingredients:
part-skim mozzarella cheese, cheddar cheese, deli ham, butter, parmesan cheese

Directions:
Unroll the dough and pat into a 14" x 12" rectangle.  Sprinkle with mozzarella and cheddar cheese to within 1/2" of edges; top with meat and red peppers.  Roll up jelly-roll style, starting with a short side; seal seam and tuck ends under.
Place seam side down on a ungreased baking sheet.  Brush with butter; sprinkle with Parmesan cheese.  Bake at 375 degrees F for 25-30 minutes or until golden brown.  Slice wih a serrated knife.
Creamy Hot Avocado Soup - 4 Ingredients


Ingredients:
avocados, fat free sour cream, cilantro

Directions:
Cut avocados in half, remove seed, and spoon into food processor.
Mix with a couple spoonfulls of sour cream and process until smooth.
Can also mix in a blender by blending avocado, some of the sour cream, and 1 cup of the chicken stock.
Heat chicken stock in 2 quart saucepan until hot (before simmering].
Whisk remaining sour cream into saucepan.
Whisk avocado mixture into saucepan.
Heat only until hot, DO NOT BOIL.
Top with diced cilantro and pepper.
Feel free to garnish with lime wedge, or a spoonful of salsa, or left over chicken, or --  the possibilities are endless.
Strawberry Cobbler
Category: desserts
By Diana Moutsopoulos

This strawberry cobbler using fresh strawberries is a fantastic summer dessert. The strawberry filling is saucy without being runny, and the strawberries keep their shape and burst with flavor. Serve with ice cream for a real treat. This recipe makes enough for a crowd, or just enjoy leftovers for breakfast the next morning!

Ingredients:
⅓ cup white sugar
⅓ cup water
2 ½ tablespoons cornstarch
2 pounds fresh strawberries, hulled and quartered
1 ⅓ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
⅔ cup white sugar
2  eggs
1 teaspoon vanilla extract

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine sugar, water, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until very thick, about 5 minutes. Remove from heat and mix in strawberries. Pour mixture into a 9x13-inch baking dish. Stir flour, baking powder, and salt together in a small bowl. Set aside. Cream butter and sugar in a bowl with an electric mixer until light and fluffy. Beat in eggs and vanilla extract. Add flour mixture and stir with a spatula just until ingredients are combined. Drop batter by rounded tablespoons over the strawberry mixture. Try to cover as much filling as possible. Bake in the preheated oven until topping is golden brown and filling is bubbling, 35 to 40 minutes. A toothpick inserted into the topping should come out clean. Remove cobbler from the oven and let cool. Serve warm or at room temperature.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 10 servings

Calories: 353.2
Fat: 19.8 g
Saturated fat: 12 g
Carbohydrates: 41.7 g
Sugars: 24.6 g
Dietary fiber: 2.3 g
Protein: 3.8 g
Cholesterol: 86 mg
Sodium: 100.7 mg
Applesauce Smoothie


Ingredients:
applesauce, plain yogurt, banana

Directions:
Place all ingredients in blender and blend until smooth, about 45 seconds to 1 minute.
The smoothie probably won't need any sweetening, but if it does, add a little bit of honey or sugar to taste.
For a less thick version, add more yogurt or juice.
Eggs Florentine


Ingredients:
spinach, eggs, mayonnaise, Dijon mustard, lemon juice, butter, tomatoes

Directions:
Put the washed spinach in a saucepan with a lid and cook until wilted, 2-4 minutes, or put the washed spinach in a microwave-safe covered dish and cook on high until wilted, 1-3 minutes, taking care not to overcook.
Put the mayonnaise, mustard and 2 tbsp lemon juice in a small bowl, and blend well; aim for a definite lemon flavour, so add more juice if it isn't noticeable.
Cut the croissants in half lengthwise and place them cut-side up on plates.
Drizzle each with 1/8th of the sauce, (put tomato slices on now if you want] divide spinach into four portions and place on croissant halves, and drizzle the rest of the sauce on the spinach.
Poach the eggs: I am hopeless at poaching them in a saucepan, so I do mine one-by-one in the microwave in a small lidded ceramic bowl; you could use ramekins or another small dish.
Grease the inside of the bowl with a bit of the butter, add 1 tbsp cold water and one egg; pierce the yolk lightly with a fork so it doesn't explode.
Cook on medium for 30 seconds, check for doneness (set white, still soft yolk] and if necessary cook in 10-15 second increments until the white is fully set, but keep the yolk pretty soft.
Put one egg on each croissant, and serve.
p.s. If you are more ambitious, make real hollandaise sauce, such as #49031, instead my cheat!
p.p.s. When I am REALLY lazy, I just use lightly browned toast instead of the croissant, but it's not nearly as nice.
Mulled Apple Cider with Orange and Ginger


Ingredients:
apple cider, cinnamon sticks, cloves, navel orange, fresh ginger

Directions:
In a large saucepan combine the cider, the cinnamon stick, the cloves, the orange and the ginger and simmer the mixture for 20 minutes.
Strain the mixture through a fine sieve into a heat-proof pitcher and serve the mulled cider warm.
Eight-Day Icicle Pickles
Category: side-dish
By Tammylou

When I was in Grade 3, my teacher had our class make these...my mom copied the recipe, and I have hung on to it ever since!

Ingredients:
10 pounds cucumbers with peel - ends trimmed, halved, seeded, and cut into chunks
2 cups pickling salt
16 cups water
16 cups water
1 ½ teaspoons alum
16 cups water
16 cups water
12 cups white sugar
2 tablespoons pickling spice
6 cups white vinegar
1 tablespoon green food coloring
16 cups water
8  1-quart canning jars with lids and rings

Directions:
Day 1: Place the cucumbers into a large (10-quart) jar or pickle crock. Stir the pickling salt and 16 cups of water (or as needed to cover the cucumbers) into a large pot, and bring to a boil over medium heat, stirring until the salt is dissolved. Pour the boiling salt mixture over the cucumbers, and cover the crock with a cover or dinner plate. Days 2 and 3: Stir the pickles and brine once each day. Cover the crock each time. Day 4: Pour off the brine. Bring 16 more cups of water to a boil, and pour the boiling water over the pickles. Cover. Day 5: Pour off the water from the pickles again, and bring alum and 16 cups of water to a boil. Stir until the alum is completely dissolved. Pour the boiling water-alum mixture over the pickles. Cover. Day 6: In a large pot, boil 16 more cups of water with the sugar, pickling spice, vinegar, and food coloring. Pour the water-alum mixture from the pickles and discard, and pour the boiling sugar mixture over the pickles. Cover. Day 7: Pour off the syrup from the pickles, but retain the syrup. Transfer the syrup into a large pot, bring to a boil again, and pour over the pickles. Cover. Day 8: Pour off and retain the syrup again, and transfer into a large pot. Reboil the syrup over medium heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, and pour the boiling syrup in, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Prep time: 3 hrs
Cook time: 1 hr
Total time: 1 week
Yields: 8 quarts

Calories: 78.3
Carbohydrates: 20.1 g
Sugars: 19.3 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Sodium: 1740.4 mg
Pizzelle-Italian Tradition
Category: world-cuisine
By Tiffany R. Coffman

This requires a pizzelle iron, similar to a waffle iron in appearance. Makes thin wafer-like cookies with snowflake designs, an Italian tradition for Christmas or anytime.

Ingredients:
6  eggs
1 ½ cups white sugar
1 cup butter, melted
1 teaspoon lemon zest
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
4 teaspoons baking powder

Directions:
In a medium bowl, beat the eggs with an electric mixer until light. Add the sugar, butter, lemon zest and vanilla, mix well. Stir in the flour and baking powder. Heat pizzelle iron. Drop batter by teaspoonfuls onto the center of the patterns, close the lid and cook for about 30 seconds. Test the cooking time on the first one, because temperatures may vary. Remove cookies carefully from the iron and cool on wire racks.

Yields: 1 1/2 dozen

Calories: 805.5
Fat: 36.4 g
Saturated fat: 21.1 g
Carbohydrates: 107 g
Sugars: 50.7 g
Dietary fiber: 2 g
Protein: 14.1 g
Cholesterol: 267.3 mg
Sodium: 614.5 mg