HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash peaches. Peel, quarter and pit. Place 3 cups at a time into blender. Cover. Blend until smooth. Repeat process. Measure 11 cups. Place in crock-pot. Stir in lemon juice and cinnamon. Cook uncovered on High for 9 hours, stirring twice. Stir in sugar. Cook uncovered 2 more hours, stirring several times. Pour into hot, sterilized 1/2-pint jars, leaving 1/2-inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath 10 minutes. (Start time when water returns to boiling.) Makes 8 one-half pints.
Mix peaches and 2 cups sugar together and let stand. Boil oranges and 2 cups water for 1 hour. Add peach mixture to orange plus 2 cups of sugar. Boil 1/2 hour or until thick. Remove from stove and add cherries, cut into small pieces, also 2 or 3 peach seeds, cut thin. Pour into glasses and seal.
Combine first 5 ingredients in a large mixing bowl. Add chicken pieces, turning to coat. Cover and refrigerate 8 hours or overnight. Drain chicken, discarding buttermilk mixture. Combine flour and next 4 ingredients in a shallow dish. Dredge chicken in flour mixture, shaking off any excess. Let stand 30 minutes. Pour oil to depth of 1/2-inch into a large skillet; heat to 350°. Add 1/3 of chicken and fry 20 to 25 minutes, turning once. Drain on paper towels. Repeat procedure with remaining chicken. Garnish, if desired. Yield: 18 servings.
Brown ground beef in frying pan, then boil your noodles in pot until tender. Add ground beef in pot. Add your tomato sauce, spaghetti sauce and salt. Boil for about 5 minutes, then take, put in oven and bake about 10 minutes at 350°. Take out and serve.
Combine graham cracker crumbs, melted butter or margarine, 3 tablespoons sugar and cinnamon. Mix well and pat into 9 x 13-inch pan for crust. Combine cream cheese, 1 1/2 cups sugar, 5 eggs and vanilla flavoring. Mix well and pour into crust and bake at 350° for about 45 minutes. Let cool and then top with 1 can cherry pie filling.
Combine dry ingredients. Stir in milk. In deep dish 9 x 13-inch pan. Pour in peaches and juice. Dot with stick butter. Then pour flour mixture in middle of peaches. Bake at 350° or until cobbler is golden brown. Serve warm with ice cream. Any fruit can be used.
Mix. Press in a 13 x 9 x 2-inch pan. Bake at 350° until golden brown, 20 to 30 minutes. Let cool.
Melt butter in 3-quart saucepan. Add onion and celery. Cook and stir for 5 minutes over medium heat. Add carrots, broccoli and broth. Cover and bring to boil, separating broccoli with fork. Reduce heat and simmer for 5 minutes or until vegetables are crisp-tender. Add milk; bring to simmer. Stir in cheese, stirring until melted. Pour soup into ovenproof casserole or individual soup bowls. Place cheese wedges on French bread; float on top of soup. Place under a broiler just long enough to melt and turn a delicate brown. Seres 6 to 8.
With a fork, mix together the first 4 ingredients. In a separate dish, beat remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. With hands, mold dough into a ball. Chill at least 15 minutes before rolling into desired shape.
Cook noodles; drain, arranging half in greased 13 x 9 x 2-inch dish. Saut onions in butter until tender. Blend in cream cheese. Stir in cottage cheese, egg, basil, salt and pepper. Spread half atop of noodles. Combine soup, milk and wine, then stir in shrimp and crab. Spread one-half over cottage cheese layer. Repeat layers. Sprinkle with Parmesan. Bake at 350°, uncovered, 45 minutes to 1 hour. Top with Cheddar cheese. Bake 2 to 3 minutes more. Let stand at least 15 minutes before serving. Makes 6 to 8 servings.
Mix together. Put into unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake for 30 minutes more.
Mix together. Pack firmly into buttered loaf pan. Bake 30 to 40 minutes at 350°.
Combine first 4 ingredients in a large bowl. Stir in cheese. Make a well in the center of mixture. Combine eggs, buttermilk and oil. Add to flour mixture, stirring just until moistened. Spoon batter into a greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pan. Bake at 375° for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes. Remove from pan. Yields 1 loaf.
Brown hamburger and onion. Add the 5 cans, undrained. Mix well. Heat on stove or in a crock-pot. Right before serving, add in the cheese and melt.
Cook first 6 ingredients together. Parboil carrots and slice. Spray pan with Pam. Layer carrots, 1 onion and peppers with sauce. Pour remaining sauce over carrots and refrigerate 3 or 4 days.
Combine sour cream, sugar and orange juice. Beat in coconut. Cover and refrigerate. In another bowl, combine cake mix, gelatin, water, oil and eggs, mix well. Pour into 2 greased and floured 9 inch round cake pans. Bake at 350 degrees for 30-35 minutes. Cool 10 minutes. Remove from pans and cool completely. Split cakes in half, horizontally. Set aside 1 cup of coconut filling. Spread remaining filling between cake layers. Refrigerate. Beat cream until stiff peaks form. Fold into reserved filling. Frost top and sides of cake. Garnish with oranges. Refrigerate.
Mix all together with electric mixer, except raisins and pecans. Add the raisins and pecans. Bake 1 hour at 350°. Use 4 (1 pound) coffee cans or 2 loaf pans.
Cover vegetables with water in a large saucepan. Add 1/2 teaspoon salt and bring to boil. Cover and simmer 15 minutes or until vegetables are tender; drain.
Melt cheese and butter. Add other ingredients (except bread) and blend thoroughly. Dip each bread chunk in mixture. Place on cookie sheet and refrigerate overnight or freezer for later baking. Bake at 350° for 10 to 12 minutes.
In a large skillet melt margarine over medium-high heat. Add zucchini and garlic; saute 2 minutes. Combine clam sauce with enough water to equal 1 3/4 cups. Stir in cornstarch until smooth. Add to skillet with bouillon cubes and clams. Stirring constantly, bring to a boil over medium heat. Boil for 1 minute. Toss with linguine and Parmesan cheese. Makes 4 servings.
Brown ground beef and sausage together with onions, peppers and celery. Strain off excess fat. Boil macaroni about 3/4 box. After noodles are done in a large bowl, mix meat and noodles. Add in tomato sauce, whole tomatoes (mashed), 1/2 cup of Cheddar cheese and 1/2 cup Mozzarella. Place in casserole dish. Top with remaining Cheddar and Mozzarella cheese. Place in oven at 350°. Bake for 45 minutes. Can be served with Brown 'N Serve rolls and toss salad.
Boil potatoes. Mash and blend ingredients. Put into buttered casserole. Sprinkle with paprika; dot with butter. Bake for 20 minutes at 350°.
Bring water and 1 teaspoon salt to a boil. Add macaroni and cook until tender. Drain and let cool. Put a layer of macaroni in a baking dish and cover with a layer of cheese. Repeat. Drip melted butter over the macaroni. Combine eggs, milk and 1/4 teaspoon salt. Pour over macaroni and bake at 350° for 1/2 hour.
Combine rice, water and bouillon cubes. Cook as directed on box. When rice is finished, add cooked broccoli. Melt cheese with milk and butter, then add to mixture. Stir well. Serve hot as a casserole or cold as a summer salad.
Chop tomatoes, onions and peppers coarsely. Combine tomato mixture and remaining ingredients in a large pan or kettle. Bring to boil over medium heat. Reduce heat to low; simmer, uncovered, for 30 minutes. Pour hot mixture in hot sterilized jars, leaving 1/2-inch headspace. Remove air bubbles; wipe jar rims and cover at once with metal lids and screw on tight. Process in boiling water bath 10 minutes. Yields 16 pints.
Combine buttermilk baking mix, milk and eggs in medium bowl. Beat with wooden spoon until smooth. Stir in chips. Pour 2 tablespoons of batter onto hot, slightly greased griddle. Cook until bubbles appear. Turn. Cook other side until lightly browned. Serve warm with butter or sprinkle with confectioners sugar.
Thoroughly cream sugar and shortening. Beat in eggs and vanilla. Sift together flour, soda and salt. Stir into creamed mixture. Mix in 1/2 to 1 cup nuts. Drop by teaspoonfuls onto a cookie sheet. Bake 12 to 15 minutes in a 350° oven.
Melt butter in a 9 x 13-inch pan. Add brown sugar and cinnamon. Cover with bread slices. Beat eggs well. Add salt and milk. Pour over bread. Cover and let stand overnight. Bake, uncovered, at 350° for 45 minutes. Cut in squares.
Line bottom of 13 x 9 x 2 pan with bag of cookies. Combine milk and pudding mix; blend well. Combine cream cheese and condensed milk; mix smooth. Fold in whipped topping and add to pudding mixture. Pour all mixture over cookies and bananas. Cover with remaining cookies and refrigerate.
Mix honey in lukewarm water. Sprinkle yeast on top and let sit until frothy, about 5 minutes. Mix flour and salt. Pour yeast mixture in middle of flour. Mix thoroughly. Put in oiled bread pan. Let rise about 20 minutes or just a little over the top of the pan. Bake at 350° for 30 to 40 minutes, then enjoy.
Mix all ingredients in baking dish (Pyrex) that's been well greased. Bake, covered, 45 minutes. If too watery, uncover after 30 minutes.
Combine flour, shortening, baking powder, soda and salt as you would for pie crust. Add eggs, vanilla, sugar and milk. Stir well, then roll dough (1/4 of dough at a time) 1/4-inch thick on floured board. Cut with cookie cutters. Bake at 350° for about 10 minutes. (Do not let cookies brown on top.) Can frost with powdered sugar icing with almond flavoring.
Mix all ingredients together and put in a greased bread pan. Bake at 350° for 1 hour or until top is brown.
In a saucepan, bring water to a boil. Whisk in Jell-O and pudding mixes. Return to a boil, stirring constantly. Boil for 1 minute. Remove from heat and cool completely. Fold in oranges, pineapple and Cool Whip. Pour into a serving bowl. Cover and chill for about 2 hours.
Warm green beans in saucepan; add cream of mushroom soup, butter, salt and pepper. Pour into glass bowl. Sprinkle top with onions and cheese. Bake for 30 minutes at 350°.
Mix dry ingredients. Add corn. Beat eggs. Add milk and stir into corn mixture. Pour into buttered casserole. Bake at 350° for 45 minutes or until set.
Grease 13 x 9-inch pan. Pour in crushed pineapple and cover with sugar. Pour on cherry pie filling and yellow cake mix. Melt butter. Add pecans and pour butter on top. Bake at 350° for 1 hour.
Beat eggs until foamy, then add sugar, salt, milk, hot water and vanilla. Pour into pie crust. Sprinkle top with nutmeg and bake 15 minutes at 450°, then at 350° for 25 to 30 minutes.
Slice cucumbers or cut in strips and let stand overnight in hot water. Boil vinegar, sugar and spices for 5 minutes. Pour over sliced cucumbers that have been packed in jars. Seal. This makes 3 quarts or 6 pints. Vinegar can be reheated.
Drain sauerkraut. Add chopped vegetables. Mix sugar, vinegar and oil until most of sugar is dissolved. Marinate at least 1 hour. Serve cold.
Melt bits in double boiler and add noodles. Stir good and drop on waxed paper. Chill and eat.
Beat egg yolks stiff and lemon colored. Add remaining ingredients; mix. Set heat selector at 400°. Drop spoonfuls into hot Crisco. Fry 4 to 5 minutes until golden brown. Drain on paper towels. Serve with syrup. (Dip in syrup.)
Brown beef and onion in skillet over medium heat. Add remaining ingredients. May cover and simmer on low heat for 45 minutes or place	in casserole and bake at 325° for 45 minutes.
Dredge chicken in flour; brown in olive oil until golden. Season and place chicken in 2 1/2-quart casserole. Add tomatoes to skillet and stir to deglaze pan. Add salt, garlic, Accent, oregano, basil and pepper. Spread mushrooms over chicken. Pour tomato mixture over chicken and mushrooms. Cover and bake at 350° for 1 hour. Pour sherry over top. Garnish with parsley. Serve with Fettucine Alfredo.
Cream sugar and butter, then add cocoa. Add eggs (well beaten), then the jam and buttermilk with soda dissolved in milk. Fold in flour, spices and vanilla. Bake in large pan at 350°.
Cut off wing tips; break each chicken wing into 2 pieces. Dip each chicken wing first into butter and then into combined cheese and garlic powder. Bake at 350° for 1 hour. Serve at cocktail parties or luncheons. Yields 5 servings.
Combine margarine, granulated sugar and cream cheese, mixing until well blended. Blend in eggs, juice and rind. Add combined flour and baking powder; mix well. Chill. Shape level measuring tablespoonfuls of dough into balls. Place on ungreased cookie sheet; flatten slightly. Indent centers; fill with preserves. Bake at 350° for 15 minutes. Cool; sprinkle with powdered sugar.
Crumble chips and place in serving dish. Heat chili. Add milk to soup; heat and place lettuce, tomatoes and onions on serving dish. Now place the rice on top of chips, then chili on top then soup, then top with lettuce, tomatoes and onions.
Season brisket to taste with onion powder, garlic powder and pepper. Broil in pan for 10 minutes on each side. Be careful not to burn meat. Add 2 cups hot water to onion soup mix. Add 12 ounces apricot jam and 1 cup ketchup. Pour mixture over meat. Bake 3 hours at 350°. Better if made the day before. Freezes very well.
Crumble uncooked Ramen noodles and add to broccoli slaw. Add almonds and sunflower nuts. Mix oil, sugar, vinegar and seasoning mix together and pour over slaw. Mix well and refrigerate overnight.
In a bowl, mix together nuts, marshmallows, crumbs and sugar. In a saucepan, melt chocolate in evaporated milk over low heat, stirring until thick and smooth. Remove from heat; add peppermint extract. Reserve 1/2 cup chocolate mixture for frosting; add remainder to crumb mixture. Stir until all crumbs are moistened. Turn into greased 8-inch square pan; press down. Spread reserved chocolate mixture over top. Chill until ready to serve. Cut into 1 x 2-inch pieces. Use nut half for garnish. Yield: 32.
Sprinkle chicken with spice. Melt margarine in skillet, then put chicken in skillet. Cook until done.
Mix soups and corn together in large bowl. Brown hamburger and cook until tender. Add to soup mixture and pour over sliced potatoes in casserole dish. Bake at 400° for 1 hour and eat.
Heat oven to 350°. Soak bread crumbs and milk for 5 minutes in a large mixing bowl. Combine meats, salt and eggs with bread crumbs and mix well. Stir in onion, celery, green pepper, garlic and Worcestershire sauce until well blended. Pack into a 9 x 5-inch loaf pan; shape to leave a fingers width between meat and pan.
Grease and flour 3 nine-inch round pans. Bake at 350° for 20 to 25 minutes. Cool and frost.
Cut 6 tomatoes in half crosswise. Arrange them, cut side up in a lightly greased, shallow baking pan. Toss fresh bread crumbs with melted butter or margarine. Add sesame seed, Parmesan cheese, salt and pepper. Toss to mix well. Spoon bread crumbs mixture onto tomato halves. Bake in preheated 425° oven for 20 to 25 minutes until tender. Serves 6.
Break crackers in squares and line the bottom of 2 pans (11 x 14-inch and 9 x 12-inch). Cook until boiling margarine, butter and sugar. Cook 3 minutes. Pour mixture over crackers. Sprinkle nuts on top. Bake 10 minutes at 350°.
Combine both sugars, salt and milk in saucepan; bring to a full boil for 3 minutes (stirring frequently). Test after each minute by dropping 1/4 teaspoon of mixture into small amount of cold water. Will form easily into small ball when finished. Remove pan from heat; while stirring, add vanilla and peanut butter. Pour into buttered pan.
Layer peppers, eggs and cheese in a 1 1/2 quart greased casserole dish. Add milk, salt and pepper. Then spread buttered crumbs on top. Bake 40 minutes at 350°.
Preheat oven to 350°. Brown meat and onion. Saute celery. Mix all ingredients in a 2-quart casserole. Bake at 350° for 30 minutes.
Put crackers in baking pan. Mix oleo (melted) and brown sugar. Spread 1/2 over crackers and put nuts in remainder of mixture. Put on top crackers, then bake in preheated oven at 350° for 12 to 15 minutes.
Beat egg whites and cream of tartar. Add sugar and vanilla; beat until stiff. Fold in crushed crackers and pecans. Bake in buttered 9 x 13-inch pan at 325° for 25 minutes. Cool completely. Top with Cool Whip. Put filling over Cool Whip. Refrigerate 4 hours or overnight.
Combine onion and celery with about 1 cup of water; put in microwave for 10 minutes. Put margarine in frypan. Add hamburger, salt and pepper. Brown thoroughly. Add celery and onion. Heat through. Put rest of ingredients, except macaroni, in large kettle. Heat through. Cook your macaroni. Add hamburger mixture and your cooked macaroni. Simmer through for about 30 to 45 minutes.
Dissolve jello in hot water. Add cream cheese and mix until well blended and smooth. Add pineapple, nuts and 7-Up. Pour into dish.
Combine ingredients. Bake at 350° to 375° for one hour. Seems better if frozen awhile.
Cream butter and cream cheese. Work in flour, sugar and salt. Blend until smooth. Chill until firm. Roll dough very thin, then cut into 5-inch squares. Fold into triangles. Toss apples with seasoning to taste. Place apples onto half of each square. Press edges to seal. Bake in a 400° oven until dough is well puffed and brown, about 15 minutes.
Sift flour, sugar and baking powder together. Beat eggs. Heat milk and margarine together on low heat.
Bring oil and sugar for 2 minutes. Stirring, add nuts. Line cookie sheet with graham crackers, about 1 1/2 packages. Cover these with boiled mixture. Bake for 10 to 20 minutes at 350°.
Boil chicken and take off bone. Mix corn meal, water and eggs. If needed, add more water. Bake for 30 minutes at 400° or until brown. Melt butter and soup mix with chicken broth. Crumble cornbread in pan with chicken mixture. Then add diced onions, poultry seasoning, pepper and garlic salt. Mix well. Cook until brown. Add water as needed to keep moist. Feeds 50.
Grease 2 (8 or 9-inch) cake pans with oil. Do not flour pans. Mix all ingredients well; pour into pans and bake at 350° for 30 to 35 minutes.
Wash beans and soak overnight in water to cover. Drain. Prepare chicken stock by simmering chickens in 2 quarts water to which the whole onion, celery, carrot, parsley and bay leaves are added. Simmer until meat is tender. Remove chickens and cool. Remove meat and skin from bones and dice meat. Strain broth and skim off fat. Mix beans, chicken broth and 1 chopped onion. Cook until beans are just tender. Heat oil in skillet. Add garlic and remaining chopped onion. Saute until tender and golden. Add this mixture and remaining ingredients to beans. Simmer 20 minutes. Add chicken and simmer 15 minutes. Serves 8 to 12.
Wash beans in hot water; drain. Combine in large soup pot, beans, ham hock, carrots and 4 quarts of water. Cover and cook slowly 3 to 4 hours or until beans are tender but not mushy. Toward end of cooking time, saute onion in butter or margarine 5 minutes, then add all to bean soup. May add leftover diced ham also. Taste mixture for seasoning. Add salt and pepper if needed. Cook over moderate heat 10 minutes longer. Serve in warmed bowls. Makes about 6 servings.
Peel banana and cut in 1/2. Now take peanut butter and spread over top of banana. Sprinkle about 5 raisins on top of the peanut butter and enjoy. Makes 2 servings.
Put all ingredients, except mushrooms, into a 3-quart saucepan over medium heat and bring to a boil. Reduce heat. Cover and simmer 15 minutes to develop flavor. Add mushrooms and simmer 5 to 8 minutes, stirring occasionally and gently until tender. Cover and cool in liquid. Refrigerate overnight or up to 3 days.
Combine jello and water. Let cool and add bananas, pecans (optional), strawberries and pineapple; divide in 1/2. Pour 1/2 mixture in a 12 x 8-inch pan. Refrigerate about 1 hour. Keep remaining 1/2 of mixture at room temperature. Spread sour cream evenly over jello in pan. Pour on remaining mixture. Cover and refrigerate 1 1/2 hours or overnight.
Cook bacon until done. Dice. Toss broccoli, onion, raisins and bacon. Mix mayonnaise, vinegar and sugar. Pour over vegetables. Chill before serving.
Melt cheese and margarine; cool slightly. Add crab meat and stir until cool. Flatten bread with rolling pin. Spread with crab meat mixture. Roll as for jelly roll. Dip in butter; roll in sesame seed. Freeze on baking sheet. Thaw for 15 minutes before serving. Cut into fifths. Broil for 5 minutes, turning once.
Grease Bundt pan. Layer biscuits, cheese, onion, pepper and sausage. Bake at 350° for 30 to 35 minutes.
Mix Bisquick and milk well. Roll on pastry sheet until very thin. Mix sausage and cheese well and spread over the pastry. Roll as for jelly roll. Chill and slice very thinly. Place on cookie sheet lined with parchment paper. Bake at 350° to 400° until lightly brown.
Brown sausage and drain. Melt cheese and add drained Ro-Tel tomatoes. Mix together and serve hot with nachos.
Mix eggs, milk, sugar, vanilla, raisins and pineapple together. Stir into noodles and cottage cheese. Bake in a well-greased 9 x 13-inch pan at 350°. After 25 minutes, lightly cover top with crushed corn flakes. You can also add chopped nuts if you like. Dot with butter or margarine and continue baking for another 30 minutes.
Mix confectioners sugar, cocoa, milk and margarine. Cook on high 2 minutes or until margarine melts. Add nuts and vanilla. Pour into 8 x 8-inch buttered pan. Cool and slice.
Mix carrots and soup; bake in a 275° oven until bubbly. Spread onions over top; return to oven for 10 minutes, until browned.
Mix instant potatoes as directed. Add all ingredients to potatoes. Mix well! Pour into buttered casserole dish. Bake at 350° for 1 hour.
Dissolve yeast in lukewarm water and let stand 5 minutes. Combine all ingredients to form dough. Cover and raise 5 minutes. Then cover tightly and refrigerate for 1 hour. With a tablespoon form biscuits on greased baking sheet. Bake at 400° for 10 to 12 minutes or until golden brown. Makes 3 to 4 dozen. The dough will keep in refrigerator for weeks.
Brown hamburger; drain. Stir in onion, sour cream, cheese, parsley, salt and pepper. Cover and reserve. Heat remaining ingredients; simmer 5 minutes, uncovered. Pour into pie plate. Dip each tortilla into sauce; coat both sides. Spoon 1/4 cup hamburger mixture onto each and roll. Arrange in a 12 x 9-inch ungreased dish. Pour remaining sauce over. Bake, uncovered, 20 minutes at 350°. Garnish with shredded cheese, lettuce, onion or lemon wedge, if desired.
Melt butter in skillet on medium heat. Place tortilla pieces in skillet until softened (not too long or they will get tough). Add eggs and scramble together. When eggs are almost cooked, add as much cheese as desired. Scramble until cheese is melted. Add salt and pepper to taste.
Cook noodles as directed; drain. Alternate layers of noodles and cheese in deep casserole dish, adding the tablespoons of butter in between layers. In a small dish, mix eggs with a little milk and salt and pepper. Pour mixture over noodles and cheese. Then add more milk to almost the top of noodles. Bake at 350° for 45 minutes to 1 hour.
Soften cream cheese; mix all ingredients. Form into 2 balls. Roll in pecans. Place on wax paper and refrigerate.
Place in separate layers in 2 quart casserole noodles and tomatoes. Add pepper slices. Sprinkle each layer with flour, salt and pepper and grated cheese. Cover with cut-up eggplant slices. Pour over top beef broth or bouillon. Sprinkle with more grated cheese, flour, salt and pepper. Dot with butter. Top with cracker crumbs. Bake 1 hour in 350° oven.	Serves 6. Delicious one dish meal.
Melt almond bark in microwave with 1 teaspoon oil. Stir in cereal and peanuts. Spread candy mixture on waxed paper. Place in refrigerator. When candy hardens, break into bite-size pieces.
Cream butter and sugar. Add water and vanilla; mix well. Blend in flour and nuts. Chill 4 hours. Shape into balls or fingers. Bake on ungreased cookie sheet at 325° for about 20 minutes. Remove from pan. Cool slightly. Roll in powdered sugar.
Sift dry ingredients together. Cream shortening and sugar. Add eggs and molasses, then add dry ingredients and cold water. Mix well. Put in refrigerator to chill. Roll out and cut with large cookie cutter. Frost with powdered sugar icing.