HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cucumbers, vinegar, salt, sugar and pepper. Allow to stand 15 minutes, stirring occasionally. Add onion and sour cream. Stir until well blended. Makes 3 1/2 cups.
Combine onion and rice and cook as package directs. Blend in sour cream and Jiffy Jack. Place in 1-quart casserole. Bake, uncovered, at 350° for 25 minutes. Serves 4 to 5.
Combine 1/2 package cream cheese and margarine. Mix well. Add flour and salt; mix well. Form into ball and chill. On lightly floured surface, roll to 14-inch circle. Place in 12-inch tart or pizza pan. Prick bottom and sides with fork. Bake at 425° for 12 to 15 minutes or until golden brown. Combine remaining cream cheese, sugar and lemon juice. Mix until well blended. Fold in whipped cream and spoon into cooled crust. Arrange fruit on cream cheese mixture. Brush with combined preserves and water. Chill. Makes 10 servings.
Need 8 quart pot. Brown ground beef and onion. Pour off grease. To the browned beef and onion add chili mix, diced tomatoes and chili peppers, crushed tomatoes and water in the 8 quart pot and simmer a couple of hours. Add more chili powder or water as needed. I usely add one (1) tablespoon chili powder extra. Add chili hot beans and simmer until beans are warm.
Cream butter and sugars until light and fluffy. Add flavoring; add eggs one at a time. Sift together flour, baking soda and cocoa. Mix well into butter, sugar and egg mixture. Fold in sour cream. Bake in greased and floured tube or Bundt pan for about 1 hour and 15 or 20 minutes. Sprinkle with powdered sugar while still warm. Can be made in small or large loaf pans.
Cook macaroni according to package directions. Drain. Grate cheese. In a small bowl, beat the egg. Then add the milk, flour, salt and pepper. Beat with a fork until there are no lumps of flour.
Drain fruits, reserving 3/4 cup syrup. Arrange fruit in 2-quart casserole. Pour lemon juice over top. Combine fruit syrup, sugar and spices. Pour over fruits. Bake in 350° oven for 20 to 25 minutes. Serve warm. If desired, whipped topping may be used. Serves 8 to 10.
In a bowl, grate together sea legs, shrimp and crab. On a large serving plate, spread chips. Sprinkle seafood mixture over chips, then cheese over seafood. Microwave on High 30 to 45 seconds or until cheese is melted. Serve with sour cream, salsa or hot sauce.
Blend first 4 ingredients together, then add 1/2 tablespoon celery seed, salt seasoning and garlic to taste.
Dissolve jello in boiling water. Drain beets and pineapple (reserve all juice). Add enough water to the juice to measure 2 1/2 cups liquid. Pour this liquid into dissolved gelatin. Add vinegar and salt to taste. Chill until partially set, then stir in beets and pineapple.
Soften cream cheese and then gradually add lemon pie filling mixed according to directions on box. Pour into pie crust. Sprinkle with chopped pecans. Chill 2 hours.
Combine whipped topping and drained pineapple in bowl. Peel and slice apples. Cut Snickers into small cubes. Chop peanuts. Fold in apples, candy and peanuts.
Stir together all ingredients using hands or spoon. Shape into 1-inch balls. Place in a lightly greased jelly roll pan. Bake at 350° for 20 to 25 minutes or until brown. Remove immediately from pan and serve warm with sauce for dipping.
Mix all ingredients except Rolos. May need to chill. Form a ball around each Rolo. Bake on ungreased cookie sheet at 375° for 7 to 10 minutes.
Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8 to 10 minutes or until tender and no longer pink; turn to brown evenly. Remove from skillet; keep warm.
Mix all ingredients in casserole dish or buttered pan. Bake in a 350° oven for approximately 60 minutes, stirring occasionally until done.
Drain the artichoke hearts, reserving the marinade. Heat the olive oil in a large saucepan. Add the onions, garlic, basil, black pepper, salt, red pepper flakes and reserved artichoke marinade. Saute over medium to low heat until the onion and garlic are soft and translucent, 10 minutes. Add the tomatoes and simmer for 30 minutes. Add the artichoke hearts, Parmesan and parsley. Stir gently and simmer another 5 minutes. Serves 6.
Heat pie filling in a chafing dish or in frypan. Warm brandy; spoon over warm cherries. Do not stir. Light surface with match. Spoon over ice cream while still flaming. Makes 2 2/3 cups of sauce.
Mix all ingredients together in a blender. Pour into unbaked, deep-dish pie shell. Bake at 350° for 30 minutes or until set.
Cook potatoes in skins and cool. Peel potatoes and grate coarsely. In pan over low heat, melt butter, onion and cheese. Add sour cream and seasoning. Mix well. Add potatoes. Pour into a 9 x 13-inch pan. Bake 40 minutes at 350°.
Boil chicken covered in water and seasoned with seasoning salt and pepper until tender. Cool chicken in stock. Remove chicken from bones. Cut if necessary. Using stock, cook cut celery, cut green peppers, chopped onions and mushrooms. Add chopped pimento and sliced olives and enough flour to thicken slightly. Add almonds and cut-up chicken. Cook spaghetti in stock if enough remains or in water with chicken cubes until tender. Taste stock for seasoning. In a casserole dish layer chicken mixture, cheese, spaghetti and Parmesan cheese. Make layers thin so seasoning will go through. Top with Parmesan cheese. Bake for 30 minutes at 300°.
Combine all ingredients and blend in food processor. Cook in large pot until mixture becomes the right consistency for relish and pour into hot sterile jars. Wonderful on meats.
Beat eggs well. Add sugar and flour. Heat milk, add to egg mixture. Cook in double boiler until thickened. Cool. Add flavorings. Strain to remove lumps.
Cut sausage with scissors into 1 1/2 to 2-inch pieces in olive oil. Fry over low heat stirring occasionally. Salt and add a little pepper, 1 at a time. Cook 10 minutes more. Put all in crock-pot. Serve with toothpicks and a side dish of warm spaghetti sauce as a dip.
In jar, combine ketchup, salad oil, vinegar, confectioners sugar, garlic, salt and pepper. Cover and shake. Chill to blend flavors. Remove garlic. Shake again before serving. Makes 1 1/4 cups.
About 3 hours before serving, preheat oven to 400°. In large shallow roasting pan, place ribs, meaty side up. Sprinkle with 1 tablespoon salt and 1/4 teaspoon pepper. Bake 45 minutes, uncovered.
Brown beef, celery and onion. Add soup, mushrooms, rice, soy sauce and water. Mix and bake 1 1/4 hours at 350°.
Cream oleo and Crisco. Add 1 1/2 cups sugar; beat well. Add eggs, one at a time. Beat well after each. Add milk alternately with flour and baking powder. Beat well. Blend in extract. Beat well. Bake at 325° for 55 minutes.
Combine all. Bake for 1 hour and 30 minutes at 325° in a Bundt pan.
Pour the 3 cans of soup into a small bowl. Add 1 can of water and mix well. Pour this mixture into a 9 x 13-inch cake pan. Lay chicken pieces on top. Bake in slow oven at 350° for approximately 1 or 1 1/2 hours.
Pour melted butter over nuts. Beat egg whites until stiff and slowly add sugar. Mix into nuts. Spread on cookie sheet but not to edges. Bake at 325° for 30 minutes. Every 10 minutes, turn nuts with a spatula. Remove nuts from oven if golden brown before 30 minutes.
Cream the butter, sugar and egg yolks; beat well. Add flour with sour cream alternately. Fold in beaten egg whites and all flavoring. Bake at 325° for 1 1/2 hours in tube pan.
Melt 3 tablespoons margarine in small saucepan. Blend in flour and sour cream. Stir until thick. Add wine. Add 1/2 cup of this sauce with bread crumbs and crab meat. Spread on fillets, roll up. Place seam side down. Sprinkle with cracker meal. Garnish with dill. Dot pan with margarine. Cook in oven at 350° for 20 or 30 minutes. Pour remaining sauce over rolls.
Mix the first 4 ingredients; let stand for 15 minutes. Add remaining ingredients. Divide dough into two coffee cans. Replace plastic lids. Grease these! After about 2 hours, when lids lift off, remove lids and bake bread 45 minutes at 350°. Loaves can be twisted out of the cans easily after a few minutes. Cool on rack in upright position. Crust will be brown.
Working a cattle drive down the canyon to market in Bakersfield when I was 14 years old, and bringing all the horses back, just me alone.
In heavy saucepan, heat peas. Drain. Add remaining ingredients and toss lightly. Serve immediately.
Remove shells from crab meat. Mix all ingredients except crab and 1/2 of Cheddar cheese. Fold in crab meat and sprinkle remaining Cheddar on top. Bake at 325° for 15 minutes, covered, then 15 minutes, uncovered. Serve hot!
In two quart batter bowl, combine evaporated milk, butter, sugar and marshmallows. Microwave 3 to 4 minutes on High or until marshmallows puff and mixture begins to boil. Stir. Reduce setting. Microwave 3 to 4 minutes on 6 or until mixture boils and sugar dissolves completely. Stir in chocolate chips, nuts, and vanilla. Beat until smooth. Spread in buttered 8 x 8-inch baking dish. Cool. Cut into one-inch squares. Yields 64 pieces.
Boil 10 minutes, stirring constantly. (Use perforated graham crackers, broken.) Cover crackers on a greased jelly roll tin. Sprinkle with nuts and bake at 350° for 20 minutes. Be sure to watch to prevent burning. This is a real favorite and so easy to make on short notice.
Dip chicken breasts in egg/water mixture. Roll chicken breast in Ritz cracker crumbs. Saut chicken in butter until brown on both sides. Place in baking dish. Add 3-4 tbsp. of butter; cover dish with foil. Bake at 350 degrees for 45 minutes to 1 hour. Ten minutes before dish is done; sprinkle parsley and shredded or sliced Swiss cheese on top of chicken. Continue baking for 10 minutes or until cheese melts.
Cut tortillas into strips, squares or triangles with scissors or sharp knife. Using tongs, deep fry in hot oil for 10 seconds. Drain on paper towel. Excellent with cheese dip. Makes about 50 to 60.
Combine all ingredients, mixing well. Chill about 1 hour. Makes 6 servings.
Mix together the pickled beets, vinegar, sugar and salt. Bring to a boil. Pour over the hard-boiled eggs. Refrigerate.
Mix all ingredients, then pour into ice cream freezer. Fill with milk to the line and start.
Saute first 2 ingredients. Combine chilies, soup, milk and cubed cheese. Mix onion and cheese mixture. Slow cook or microwave until melted.
Fry onion. Add chicken, salt, red pepper, cumin and garlic. Cook for 5 minutes. Add tomatoes. Cook it on medium flame. When chicken is cooked, add green pepper. Cook for 2 minutes. Add fresh coriander on top and serve it hot.
Combine ingredients in casserole dish. Bake in 350° oven for 30 minutes. Crush Ritz crackers. Combine with melted margarine. Spread over casserole. Brown about 5 minutes.
Combine beef, bread crumbs, sour cream, 1 teaspoon of salt and pepper. Shape into 4 patties. Brown in a skillet. Pour off excess fat. Add Hunt's sauce, Worcestershire sauce and remaining salt. Simmer 15 minutes. Makes 4 servings.
Mix first 8 ingredients together. Put in baking dish. Top with bacon and cover. Bake 2 1/2 hours at 300°. (May be uncovered toward the end of baking time.)
Stir cocoa and sugars together in heavy 1 1/2-quart saucepan. Add cream, Kahlua and butter. Stir over medium heat until mixture begins to boil. Keep at a boil, stirring 1 minute. Remove from heat; add vanilla. Cool and store in covered jar in refrigerator. Serve warm or at room temperature. Makes 2 3/4 cups. Just pour over ice cream, or layer it in a parfait. Good too with cake or brownies, topped with ice cream.
Shred tortillas into small pieces. Coat the bottom of a two to three-quart casserole with oil. Cover the bottom with a thin layer of green chili. Layer tortillas, chicken, onion, cheese and salsa. Repeat layers. Top with remaining cheese. Bake 30 to 40 minutes in a 350° oven.
Let dough rise. Heat and season tomatoes to taste. Roll dough into circles approximately 8 to 10-inches in diameter. Top with tomato and cheese as though making small individual pizza. Fold over and press edges together as you would a turnover. Fry over wood fire until medium golden color. Drain on paper towels. Experiment with additional fillings of your choice. Try to cook these in wine box oven. Use 6 to 8 pieces charcoal.
Mix all ingredients, except bread crumbs. Sprinkle bread crumbs on bottom of buttered casserole dish. Add squash mixture. Cover with more bread crumbs and add generous dots of butter. Bake at 350° for 30 minutes.
Combine the first 5 ingredients and boil 1 hour or until liquid is absorbed and the rice is tender. Remove from heat and add the egg yolks, evaporated milk and cinnamon to taste.
Make any cake batter except angel food, sponge or chiffon. Spread in greased and floured jelly roll pan. Bake 20 to 22 minutes in a preheated 350° oven. Cool in pan. Make a white fluffy frosting. Divide into small bowls; tint. Cut cake into diamond, square and triangle shapes and frost in different colors. Trim with rosettes, chopped nuts, silver shot, gumdrops, candy sprinkles, chocolate pieces or maraschino cherries.
Saute onion in oil about 10 minutes over medium heat or until soft. Add remainder of ingredients except cheese. Simmer on low heat at least 30 minutes, stirring occasionally. Put cheese in large bowl. Add sauce and stir until cheese is melted. Mix in cooked spaghetti or small pasta shells.
Combine mincemeat, nuts, rum flavoring and vanilla extract. Line bottom of 9-inch tube cake pan with heavy brown paper. Blend mayonnaise and buttermilk in mixing bowl. Stir flour, sugar, salt and soda over mayonnaise mixture. Add orange rind, candied fruit and maraschino cherries and mix well. Then stir in mincemeat mixture.
Fry bacon in skillet over medium flame until crisp. Remove, drain and crumble. Pour all but 2 tablespoons of drippings from skillet. Add onion and saute about 5 minutes. Stir in remaining ingredients and heat, stirring occasionally, until cheese melts. Serve over toast or toasted English muffins. Makes 6 to 8 servings.
Bring sugar and water to a boil in large pan. Add cherries and juice. Bring back to a boil. Remove from heat. Add jello. Stir to dissolve. Add pineapple and juice. Stir in Pepsi and nuts. Put in 9 x 13-inch pan. Top with Cool Whip when set.
Mix together sugar, margarine, 1 cup chopped nuts, egg and vanilla flavoring over medium heat about 10 minutes or until thick. Add Rice Krispies and nuts. Roll into ball and then roll in coconut.
Blend all ingredients together. Place in greased pan. Bake at 350° for 30 to 40 minutes.
Cream butter and sugar. Beat eggs and add. Stir in dry ingredients. Blend in nuts, fruit and cherries. Form in rolls, 1 1/2-inches in diameter. Wrap in plastic wrap and freeze overnight. Place on greased baking sheet and bake for 8 minutes at 375°.
Soak dried beef in water 15 minutes if it came in a jar. Arrange beef slices on bottom of a 13 x 9-inch baking dish. Wrap each chicken breast half in a slice of bacon; place over dried beef. Combine sour cream, mushroom soup and sliced mushrooms; pour over wrapped chicken. Cover and bake at 350° for 1 1/2 to 2 hours; uncover during last 1/2 hour of baking time. Serve hot with rice or noodles. Makes 10 servings (really makes 5 servings because everyone wants 2).
Drain beans and rinse. Heat oil in 6-quart pan. Saute onion, green pepper and garlic for 3 to 4 minutes or until tender. Add stew meat and sausage, stirring to crumble sausage. Cook 5 to 6 more minutes.
Mix together. Add enough mayonnaise to thin mixture for dipping. Serve with crackers or chips.
Melt together over low heat. Stir often. Pour in a cookie sheet. Cool. Can freeze these. Or pour in small muffin cups.
In medium saucepan, combine cocoa, syrup, water and shortening. Stir over low heat until shortening melts and mixture is smooth. Remove from heat and beat in sugar and vanilla.
Fry bacon crisp. Grind bacon, peanuts, eggs and pickles. Mix with salad dressing (Kraft). Serve on rye crackers or make sandwiches.
Pound meat until quite thin; cut in 3-inch squares. Moisten each piece with soy sauce; rub with garlic. Set aside. Press out and discard excess liquid from thawed spinach. In mixing bowl, combine bread crumbs, salami, salt, pepper, thyme, Accent and paprika. Mix thoroughly with hand. Blend in spinach. Add a little broth while mixing to hold dressing together. Spread thin layer of dressing on each piece of meat. Roll up and tie both ends with string.
Mix together the butter, flour and sugar until crumbly. Save out 2 cups mixture and pat remaining into 9 x 13-inch pan. Bake at 375° for 10 minutes.
Slice a large tomato into 8 wedges. Slice a large onion into 1/8-inch thick layers. Dice 1 to 2 green peppers into 1-inch squares. Heat oil or wine in preheated wok. Stir-fry onions for 1 minute, cooking for 2 minutes. Stir in tomatoes and allow to cook 1 minute longer, tossing ingredients as needed.
Melt butter in a long rectangular dish (Pyrex). Add crushed pretzels and 2 tablespoons sugar. Mix and spread evenly. Bake 10 minutes at 350° until lightly browned. Set aside to cool thoroughly. Whip softened cream cheese and 3/4 cup sugar until fluffy. Add vanilla and whipped topping, mixing well. Spread over cooled pretzel crust. Dissolve Jell-O in boiling water; add frozen strawberries, separating with fork. Spoon this over cream cheese mixture. Chill for several hours until firm. Serve in squares.
Mix all ingredients thoroughly. Pour into 3 greased 8 x 4 pans. Bake at 350° for 45 to 50 minutes. Cool on racks.
Mix Dream Whip, milk and flavoring until it gets stiff. Then soften cream cheese and add cup of sugar. Mix all these ingredients together. Pour into a graham cracker crust and put cherry pie filling on top. Put in freezer and let set up. Keep frozen.
In heavy saucepan, combine butter, water and sugar. Add quartered carrots. Cover tightly. Cook over low heat for 15 to 20 minutes. Season to taste. Sprinkle with snipped parsley and dried, whole tarragon (crushed). Don't drain. Serves 6.
Combine juice, mustard and brown sugar. Set aside. Cut chicken breasts in half lengthwise. Roll each strip, wrap with 1 piece of bacon and secure with toothpick. Grill 30 to 40 minutes, basting with sauce every 10 to 15 minutes.
Make rice according to package directions, add almonds and then cool. Mix together onions, bell pepper, water chestnuts, olives, sour cream, mayonnaise, artichoke hearts, dill weed and basil. Add to Rice-A-Roni.
Melt both chocolates over hot water. Combine remaining ingredients. Add to chocolate; mix well. Drop from teaspoon onto waxed paper. Chill until firm. Makes 6 1/2 dozen.
Chop broccoli and onions; add raisins and cheese. Mix mayo, vinegar, sugar and mustard. Pour over salad and toss. Add cashews just prior to serving.
Bake cake as directed; cool. When cake is cool, crumble. Put half of crumbs into a long glass dish. Top with layers of the following: 1/2 can pie filling, 1/2 instant pudding (prepared), 1/2 can crushed pineapple, 1/2 of banana slices and 1/2 whipped topping. Repeat layers, beginning with crumbs. Garnish with coconut, pecans or cherries.
Mash potatoes with mixer. Melt butter and add to potatoes. Add sugar and salt. Beat eggs, add vanilla, flour and spices. Pour mixture into greased pan. For topping, mix together remaining flour, butter, sugar, and pecans. Place on top of potatoes. Bake at 350° for 35 minutes.
*For diabetics, yeast will feed on one cooked, mashed potato in lieu of sugar.
Place all ingredients into blender at same time. Blend approximately 10 seconds (leave some texture) and serve cold.
Mix all ingredients and pour in casserole. Top with Ritz cracker crumbs and bake for 25 minutes in a 325° oven.
Beat sour cream, cream cheese and cinnamon in a medium bowl. Stir in remaining ingredients. Chill. Serve with fruit dippers, pound cake or angel food cake cubes. Makes 3 1/4 cups.
Brown pork chops on both sides in hot oil in 12-inch skillet. Sprinkle with salt and pepper to taste. Meanwhile, melt margarine in saucepan. Stir in flour, salt, pepper, chicken bouillon and water. Cook and stir over medium heat until mixture comes to a boil. Place potatoes in bottom of 8 x 12-inch baking dish. Top with onion rings. Pour chicken broth mixture evenly over potatoes and onions. Top with pork chops. Cover with foil and bake in preheated oven at 350° for 1 hour. Remove foil and continue baking 30 minutes or until meat is tender.
Stir together flour, baking powder, cinnamon, soda and 1 teaspoon salt. Combine eggs, pumpkin, sugar and oil. Mix until blended. Add dry ingredients to pumpkin mixture. Spread batter in ungreased 15 x 10 x 1-inch cake pan at 350° for 25 to 30 minutes. Frost with Cream Cheese Frosting.
Melt margarine and Mars bars or Snickers until creamy. Stir in Rice Krispies. Pat into a 9 x 9-inch pan. Cool. Cut. Serve. Great snack.
Brown ground meat. Pour meat in baking dish. Heat soups and water mixture. Pour over meat. Spread cheese over mixture. Cover with Tater Tots and bake at 350° until brown (about 1 hour). Serves 6 to 8 people.
In a heavy skillet over medium heat, brown the cubed round steak, using cooking oil or spray, if necessary. In crock-pot, put together browned beef and Soup Starter according to package directions. Allow to cook on low all day. (To conserve time, brown the beef the night before and refrigerate.) About 30 minutes before serving, add the bouillon cubes and canned vegetables. Stir well and allow to heat thoroughly before serving. Serve with hot rolls or corn bread.
Mix pudding as directed on package. Be sure to mix until thick. Whip in large mixer bowl. Mix other ingredients; stir into pudding. Put in a rectangular Pyrex dish in refrigerator several hours or overnight before serving.
Bring the water, garlic, olive oil, salt and pepper to a boil in the bottom of a steamer. Place florets in steamer insert and cook until tender, about 8 minutes. Sprinkle with Parmesan. Serves 4.
Mix eggs, Karo and sugar well with mixer. Add salt, vanilla, half and half and milk. Mix well. Pour into 1/2 gallon freezer and freeze until well frozen.
Sift together dry ingredients. Cream together the sugar, oil, eggs and vanilla. Add dry ingredients, alternating with apple slices. Mix well. Bake in 2 greased and floured loaf pans at 325° for about 60 minutes. Cool and slice.
Heat oven to 375°. Combine sugar, brown sugar, shortening, oleo and vanilla until well blended. Beat in egg. Lightly spoon in flour, potato flakes, soda and salt until thoroughly combined. Stir in coconut and nuts. Shape dough into 1-inch balls and flatten with sugared bottom of a glass. Cook 6 to 8 minutes. Makes 4 to 5 dozen.
Combine sugar and cinnamon. Break each loaf into ten pieces. Dip in melted margarine then dip into cinnamon sugar mixture.
Drain salmon and add enough milk to make 1 cup liquid. Mix all ingredients together and put into small greased loaf pan. Bake 25 to 30 minutes in 400° oven.
Mix together. Let rise one hour. Punch down and put in greased loaf pan. Let rise 1/2 hour. Bake at 400°, 35 to 40 minutes.
Melt over heat the oleo, chocolate chips, marshmallows and peanut butter. Add the Rice Krispies and peanuts. Stir together and spread in buttered pan.
Preheat oven to 350°. Spray spring-form pan (9 or 10-inch). Reserve 1/2 cup mix for topping. Combine remaining mix, milk, oil and egg; stir until moistened. Spread 2/3 batter in bottom of pan. Spoon preserves and top with remaining batter.
Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa and parsley. (Add cumin, if desired.) Spread about 2 tablespoons of salmon mixture over each tortilla. Roll each tortilla tightly and wrap individually with plastic wrap. Refrigerate 2 to 3 hours. Slice each tortilla into bite size pieces. Yields about 48 appetizers.
Combine all ingredients. Chill 3 to 4 hours. Serve with crisp vegetables. Makes 2 cups.
Saute onions and green peppers in butter. Mix together with remaining ingredients. Pour into 9 x 13-inch pan. Refrigerate overnite. Bake at 325° for 45 minutes.
Grease 9 x 13-inch pan. Sprinkle walnuts in bottom of pan. Break 1 loaf of bread in small pieces and place over nuts. Sprinkle with cinnamon. Mix brown sugar, margarine, pudding and milk. Pour over bread. Break last loaf in small pieces and place over all other ingredients. Let raise 2 to 2 1/2 hours. Bake 30 minutes at 350°. Turn rolls out on a wax paper covered cookie sheet.