HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together first 5 ingredients. Crumble bacon and finely chop beef. Sprinkle on flour and add milk. Heat and stir until thickened. Scramble eggs into 1/2 cup oleo. Use a large deep dish casserole or pan, approximately 9 x 13-inch. Layer sauce and egg, ending with sauce (usually 4 layers). Cover, a must. Bake at 275° for 1 hour. Can prepare day ahead covered and refrigerated. Serves 8 to 12.
Mix first 8 ingredients. Mix water, oil and vanilla in bowl and pour over the other ingredients. Mix well. Spread in shallow pan and bake at 300° for 1/2 hour until brown. Stir occasionally. Cool and store.
In a small bowl, combine water, yeast and 2 teaspoons sugar. Let stand about 10 minutes, until yeast foams. Meanwhile, combine milk, vanilla, butter, egg, 1/3 cup sugar, salt and nutmeg. Stir in the yeast mixture. Add the flour, one cup at a time, mixing well after each addition. After three cups have been added, knead in the remaining flour, 1 to 2 tablespoons at a time. Knead until smooth, about 10 minutes. Place dough in an oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down dough and roll to a 1/2-inch thickness. Cut the dough into 2-inch diamond shapes. Place on ungreased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. Pour oil to a depth of 3-inches in a heavy pot or fryer. Heat to 365° and fry the beignets, 4 or 5 at a time, for 2 to 3 minutes on each side. Drain on paper towel and place in a warm oven while frying the remaining beignets. Sprinkle with powdered sugar before serving warm. Makes about 30.
Mix sour cream and dehydrated onion soup thoroughly. Let stand at least 1 hour before serving for flavor to blend.
Soak raisins in 1/2 cup apple cider. Chop apples. Prepare jello according to package directions except use apple cider instead of water, chill until slightly jelled. Add chopped apples. Drain raisins and add to jello, add chopped walnuts and put into jello mold. When ready to serve turn out onto a plate and garnish with white grapes.
Make pudding as directed on package. Add pineapple, Cool Whip and rice. Fluff and serve.
Beat eggs, add sugar gradually, then melted shortening, potato and milk. Add remaining dry ingredients. Roll out 1/4 inch thick. Use donut cutter, drop into hot Criso or corn oil.
Remove crust from bread; spread bread slices with butter. Place in a greased 13 x 9 x 2-inch baking dish and set aside. Cook sausage until browned, stirring to crumble. Drain well. Spoon over bread slices; sprinkle with cheese. Combine eggs, half and half and salt; mix well and pour over cheese. Cover casserole and chill overnight. Remove from refrigerator 15 minutes before baking. Bake, uncovered, at 350° for 45 minutes or until set. Yields 10 servings.
Mix cake according to package directions. Pour on a 17 inch cookie sheet. Put drained pineapple on top of cake. Mix pudding, cream cheese, and milk. Pour on top of pineapple.
Brown garlic cloves in olive oil. Add chicken; brown on both sides, 10 to 12 minutes. Add broccoli florets, tomatoes, basil, red pepper flakes, white wine and chicken broth. (Cover and simmer for 5 minutes.) Cook pasta according to directions. Serve chicken and tomatoes over pasta.
Preheat oven to 350°. Beat together brown sugar, butter (softened) and egg. Add baking soda, water and flour. Add raisins or nuts if you like. Roll cookie dough in hand (about a teaspoon per cookie), then roll in cinnamon, nutmeg and sugar. Bake for 10 to 12 minutes or until golden.
Heat oven to 400°. Grease pie plate, 10 x 1 1/2-inches. Mix crabmeat, cheeses, onions and pimiento in plate. Beat remaining ingredients until smooth, 15 minutes in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes. Makes 6 to 8 servings.
Cream well oleo and sugar; add eggs. Beat well. Add alternately sour cream and cake flour. Add baking powder, salt and vanilla; beat well. Place 1/2 mixture in tube pan. Sprinkle sugar and cinnamon mixture. Add remainder of cake mixture. Bake 1 hour at 325°.
Saute onion in margarine. Mix all of the ingredients; top with grated cheese. Cook 15 minutes at 350°.
Drain corn, reserving liquid. Add enough milk to corn liquid to make 1 cup. In a mixing bowl, stir together flour, corn meal, baking powder and 1/2 teaspoon salt. Add corn, milk mixture and beaten egg. Stir just until moistened.
Mix all together and form into one-inch balls. Place on cookie sheet and bake at 450° for 10 to 12 minutes. Cool on paper towels.
Heat soup, milk and chicken. Cook noodles according to directions on package. Add onions, celery and green pepper with other ingredients and place in casserole. (Optional: Add 1 small package frozen English peas before placing in oven.) Sprinkle with paprika and cheese or bread crumbs. Cook at 350° for approximately 20 minutes. Will serve 8.
Bring to a boil margarine, oil, cocoa and water. Cool. Mix flour and sugar. Add cocoa mixture to flour mixture and stir until smooth. Add remaining ingredients. Bake in a 9 x 13-inch greased and floured pan for 30 to 35 minutes or until done at 350°.
Cook and stir hamburger until brown. Drain. Prepare pizza dough. Mix tomatoes, onion, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper and garlic powder. Break up tomatoes with fork. Press dough into pan (13 x 9 x 2-inch). Spoon sauce onto hamburger. Top with mushrooms and cheese. Cook at 425° for 20 to 25 minutes.
In frying pan, cook bacon and onion until bacon is brown. Add pork and beans, brown sugar and molasses. Bring to a boil. Reduce to simmer and cook until thickened. Tastes may vary, so feel free to add catsup, mustard or any ingredient you like in baked beans. Serves 6 to 8.
Combine all ingredients. Bake at 350° for 30 minutes. Serve hot with crackers.
Heat 2-inch deep oil to 375°. Combine remaining ingredients. Mix well. Drop by rounded teaspoonfuls into hot oil, frying a few at a time until golden brown. Drain on paper towels. Makes about 2 dozen.
Melt margarine and cheese. Add nuts, sifted sugar, cocoa and vanilla. Pour into a 9 x 13-inch pan. Makes a lot.
Mix sugar, margarine and oil together, adding eggs, one at a time, beating with each addition. Add vanilla and lemon extracts; stir. Mix flour and baking powder together; add to mixture, alternating with milk.
Cook noodles according to package directions. While noodles are cooking, saute green pepper and onion in margarine. Add soup, milk, sour cream, olives, salt, pepper and chicken. Drain noodles and mix with mixture. Put mixture into a 1 1/2-quart greased baking dish. Sprinkle with parsley and almonds (may use Parmesan cheese and/or bread crumbs also). Bake at 350° for 30 to 40 minutes or until almonds are lightly browned.
Preheat oven to 350°. Beat egg whites until stiff. Add sugar gradually. Beat at high speed for 5 minutes. Fold in vanilla, chips and pecans. Drop by teaspoon on foil-lined cookie sheet. Turn off oven and place in the oven; leave overnight or 8 hours. Makes 3 dozen.
Melt oleo in casserole dish. Saute onions and carrots. Add rice and saute until opaque. Add bouillon cubes, bay leaf, salt, thyme and water. Bring to boil. Simmer 15 to 20 minutes. Stir in parsley. Serves 12.
Mix all ingredients, removing bones from salmon. Pour into greased 9 x 12-inch casserole dish. Bake at 350° for 1 hour, covered.
Mix all dry ingredients and 2/3 cup of milk. Beat 2 minutes. Add remaining milk, egg whites and vanilla. Beat 2 more minutes. Pour into two greased and floured cake pans. Bake at 350° for 30 to 35 minutes. Frost with favorite frosting. Recipe makes good cupcakes.
Mix soup, water, celery, onion and stuffing. Spoon into greased 10-inch pie plate. Place chicken on stuffing mixture. Mix margarine, sugar and mustard. Spread over chicken. Bake at 400° for 30 minutes or until chicken is done. Remove chicken. Stir stuffing. If desired, garnish with chopped fresh parsley. Serves 4. Preparation time: 10 minutes; cook time: 30 minutes.
In medium saucepan saute celery, onion and garlic in the oil until onion is tender but not browned. Add tomatoes, tomato sauce, salt, herbs and pepper. Bring to a boil and simmer, uncovered, for 15 minutes.
Mix all ingredients together. Pour into greased 13 x 9 x 2-inch pan. Bake in a 350° oven for 35 minutes.
In a wide, shallow bowl stir together sugar and cinnamon. With one strip of bread at a time quickly coat in butter, let excess drip off, turn quickly in cinnamon sugar. Bake on lightly buttered baking sheet in upper third of 375° oven for 10 minutes. Turn over and bake 10 minutes more. Serve warm.
Cook manicotti as directed on package. Rinse with cold water and drain. Combine cottage cheese, cream cheese, egg, onion, salt and Parmesan cheese. Fill manicotti shells with cheese mixture. Place in lightly oiled dish. Cover with marinara sauce. Sprinkle remaining Parmesan cheese on top. Bake at 350° for 25 to 30 minutes. Cook spinach as directed on box and spoon on top of manicotti.
Cream butter and sugar. Add eggs and mix well. Sift dry ingredients together. Reserve 1/2 cup to dredge fruit and nuts. Combine dry ingredients with creamed mixture alternately with the liquids. Add fruits and nuts. Drop by spoonfuls onto a greased baking sheet and bake for 25 minutes in a slow oven. Makes 200.
Preheat oven to 500°. Place pecans and butter in a shallow pan. When oven reaches 500°, turn it off and place pan in the oven. When oven is cool, pecans are done.
Make a beef bouillon with beef, 1 onion, 1 carrot and water. Cook for 1 to 1 1/2 hours, making sure you have 1 quart of liquid at the end of cooking. Meanwhile, chop beet, 1 carrot and 1 onion into long thin pieces. Put tomato paste, fresh tomato, vinegar, sugar and 1 cup water into a separate pan. Simmer 30 to 40 minutes. Chop potatoes and carrots and add to boiling bouillon. Cook for 10 minutes. Add done vegetables (beets, etc.).
Steam spinach until done. Place in blender with garlic, parsley, basil and oregano. Process until mixed, not liquid. In a bowl, combine wheat germ, tomato sauce and tomato paste. Add spinach mixture; stir to blend. Cook noodles; add oil. Mix Ricotta cheese, salt, pepper and parsley. Preheat oven to 375°. Butter bottom of a 9 x 13-inch pan. Layer first the noodles and spinach mixture, then Ricotta mixture. Sprinkle with Parmesan, then Mozzarella. Repeat. Cover with remaining Mozzarella and tomato sauce. Bake for 30 minutes. Yields 10 to 12 servings.
In large skillet over medium heat, cook onions in margarine and bacon fat 3 or 4 minutes. Stir in next 4 ingredients. Add potatoes; continue cooking, stirring constantly, about 2 minutes or until heated through. Do not boil. Add parsley and bacon. Cook about 1 minute longer.
Warm eggs to room temperature (at least 1 hour). Separate eggs. Melt chocolate and butter in double boiler, stirring constantly, as it has a tendency to become grainy or lumpy. Remove from heat and add egg yolks, one at a time. Mix until just smooth and let sit. Beat whites until very stiff. Fold into chocolate mixture using wire whisk, until very foamy and fluffy. Put this into the bowl you wish to serve it in and chill. Make this at least one day ahead, preferably 2 days.
Place apples, bananas and lemon juice in bowl and toss. Add pineapple, raisins and nuts. Toss slightly. Add mayonnaise. Toss just until mayonnaise is mixed thoroughly.
As potatoes are grated, add milk at once to keep them from discoloring. Add remaining ingredients. Drop spoonfuls on hot greased skillet and fry to golden brown on both sides. Reduce heat after they are browned and cook until potatoes are done. Good with pork sausages.
Cook potatoes in boiling water until tender. Drain. Peel and halve lengthwise. Arrange in shallow baking dish. Sprinkle with salt. Mix brown sugar, cornstarch and 1/4 teaspoon salt. Blend in orange juice. Add raisins. Stir while bringing to a boil. Add remaining ingredients. Pour mixture over potatoes. Bake uncovered for 20 minutes in a 350° oven.
In a large bowl, mix crackers and salad oil. Combine dry dressing mix, dill weed and garlic powder in a large brown paper bag. Add crackers to mix in bag and shake. Place in airtight container for at least 4 hours.
Combine sugar and catsup. Wrap each whole chestnut with 1/2 slice of bacon and secure with a toothpick. Pour catsup mixture over top and bake at 350° for 30 to 40 minutes.
Add sugar to cooked rice. In medium saucepan, combine dessert mix and milk. Bring to a boil, stirring occasionally. Stir in rice mixture and raisins. Let cool, stirring occasionally. Pour into 6 dessert cups. Refrigerate until firm. Garnish with whipped cream or Cool Whip.
Mix together sour cream and the remaining 7 ingredients. Marinate chicken breasts in the mixture, refrigerated, overnight. Roll chicken in bread crumbs. Place in a 2-inch deep baking dish. Melt 1/2 cup margarine and 1/2 cup Crisco. Pour over chicken. Cover and bake at 350° for 1 to 1 1/2 hours. Remove from oven. Drain and bake 5 more minutes.
Combine all ingredients except cranberries in heavy large saucepan. Bring mixture to boil over medium heat, stirring frequently. Reduce heat and simmer 10 minutes. Add cranberries and simmer until they begin to pop, about 5 minutes more. Remove cinnamon stick. Cover and refrigerate until cold. Can be prepared 1 week ahead of time. Makes about 4 cups.
Combine first 3 ingredients in a large bowl; stir in cheeses. Stir in chopped pepper. Store in the refrigerator. Yield: About 4 cups.
Cook onion in butter until tender, but not browned. Blend in flour and salt; cook until bubbly. Add milk; cook, stirring constantly, until melted. Add eggs, potatoes, ham and parsley. Pour into 1 1/2 or 2-quart baking dish; top with remaining cheese. Sprinkle with paprika. Bake at 350° for 35 to 40 minutes or until top is lightly browned. Garnish with additional egg slices. Yields 6 servings.
Set oven to 350°. Sift together flour, baking powder and salt. Melt chocolate and margarine over hot water. Combine sugar, eggs and vanilla in mixing bowl. Cream 1 1/2 minutes. Add cooled chocolate mixture and flour mixture. Blend good. Add nuts; pour into 9 x 9 x 2-inch pan. Bake 20 to 25 minutes. Do not overbake.
Place Haddock blocks into a 9 x 13 pan. Spread mayonnaise on top of each block. Sprinkle with parmesan cheese. Add to bottom of pan, 2 Tbsp of butter. Bake 1 hour at 350°.
Put all ingredients except apples, cinnamon and the 5 tablespoons sugar in a large bowl. Mix well. In another bowl mix apples, cinnamon and 5 tablespoons sugar. Put in tube pan (greased and floured) a layer of batter, 1 layer of apples. Repeat ending with apples on top. (Nuts may be added to last layer of apples.) Bake approximately 1 3/4 hours at 350°.
Heat oven to 350°. Mix dry ingredients. Mix egg, shortening, buttermilk and vanilla; add to dry ingredients. Beat on low speed for 1 minute, then on high speed for 3 minutes. Fill muffin cups 3/4 full. (Muffin tins lined with cupcake papers work the best.) Bake approximately 15 minutes or until a toothpick inserted in the center comes out clean. Top with Chocolate Frosting.
Mix together thoroughly. Press into greased muffin tins. Bake in moderate oven at 350° until brown, about 30 minutes.
Cook cake as directed on package in a 9 x 13-inch pan. Cool. Cut into squares.
Put ingredients in blender. Mix and serve. Serves 6. Excellent for a Sunday Brunch!
Make coloring paste by mixing red food coloring with cocoa. Set aside. Cream Crisco with sugar. Add eggs and coloring paste and beat 10 minutes. Mix in buttermilk slowly. Add flour and salt. Add vanilla and mix well. Stir (with a spoon) in separately vinegar and soda. Mix well and bake in 3 well-greased and floured 8-inch pans 30 to 35 minutes at 350°.
Put giblets in pressure cooker with 1 1/2 cups water. Cook 15 minutes at 15 pounds pressure (or simmer until tender). Remove bones. Grind giblets. Cool. Save liquid.
Mix the pumpkin, eggs, milk, sugar and spices in a large bowl. Pour into a greased 9x13-inch pan. Sprinkle cake mix over the pumpkin mixture. Melt the butter and drizzle this over the cake mix. Top with pecans and bake at 350° for 45 to 50 minutes. Serve with vanilla ice cream or whipped cream.
Break cake into bite size pieces. Layer cake in bottom of punch bowl. Spread strawberry glaze over cake. Mix Cool Whip, sour cream and confectioners sugar together. Spread some over glaze. Alternate cake, glaze and Cool Whip mixture. Top with fresh sliced strawberries, if desired. Refrigerate.
Save in a large Ziploc bag. When large Ziploc bag is full of vegetable scraps in your freezer, it's time to make stock. Place scraps in large stock pot and fill with water. Add spices and simmer 30 to 60 minutes. Strain once through colander and once through finer strainer to remove all solids. Freeze in ice trays and transfer to Ziploc bag for convenient small amounts.
Bring butter, sugar, cocoa and milk to a boil and boil for 1 minute. Remove from heat and stir in vanilla, peanut butter and oatmeal. Spoon out on wax paper and let harden. Ready to serve in minutes.
Combine 3 cups flour, yeast, sugar, salt and soda. Heat milk and water until very warm (120° to 130°) and add to dry ingredients, beating well. Add 1 cup whole wheat flour and then add remaining 2 to 3 cups flour to make a stiff batter. Spoon or spatula into 2 loaf pans that have been greased with Crisco and lightly sprinkled with cornmeal. Then sprinkle cornmeal on top of the loaves. Let rise in a warm place about 30 minutes or until dough is near the top of the baking pans. Bake 22 minutes at 400°.
Combine milk and coconut in small saucepan; bring to boil. Reduce heat and simmer 2 minutes. Strain mixture; set milk and coconut aside. Peel and devein shrimp. Saute shrimp and pineapple chunks in 1/4 cup butter in large skillet 3 to 5 minutes or until shrimp turn pink, stirring frequently. Drain shrimp mixture and discard liquid. Set shrimp mixture aside. Combine remaining 1/4 cup butter and curry powder in large skillet; cook over low heat, stirring constantly, 2 minutes. Add green onions and celery; cook, stirring constantly until crisp-tender. Combine flour and garlic salt; add to onion mixture. Cook 1 minute, stirring constantly. Gradually add reserved coconut milk and chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in shrimp mixture and reserved coconut. Serve over rice. Yield: 4 servings.
Beat tuna and cream cheese together. Add grated onion and salt. Shape into log. Wrap with	plastic wrap and chill in refrigerator until firm. Roll in	pecans. Store, tightly covered, in refrigerator. Serve with crackers.
Cut chicken in strips. Combine bread crumbs and Parmesan cheese. Dip chicken in scrambled egg and then bread crumb mixture. Fry chicken; brown. Layer chicken and Muenster cheese and pour bouillon cube over. Bake 40 minutes at 350°; turn often.
In bottom of 9 x 13-inch baking pan, place chicken pieces to line pan. Add grated Cheddar cheese and spread over chicken. Add cream of mushroom soup (chicken) mixed with white wine or milk. Next, put Stove Top dressing mixed with melted butter, as per instructions on box. Bake at 350° for 50 to 55 minutes until chicken is tender.
Beat thoroughly together (makes 4 layers). Bake at 350° until done. Cool completely.
Cut chicken breasts into 1-inch chunks. Toss chicken, celery and grapes in large bowl. Season with thyme, garlic powder, salt and pepper. Mix in mayonnaise. Refrigerate, covered, at least 1 hour. Makes 6 to 8 servings.
Cream mayonnaise and cream cheese together. Mix the envelope of soup mix (shake back and forth to get good mix for dip). Blend soup mix into cream cheese and mayonnaise. Fold in shrimp gently. Keep covered in fridge. Serve with Fritos or potato chips.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Store loosely covered at room temperature.
In a large casserole dish, layer cooked rice, then sausage and onions, then mushrooms. Cover with grated cheese. Mix soup and eggs in bowl and pour over layered ingredients. Bake at 350° for 30 minutes. Serves 10 people (or 6 hungry people!).
Blend oil, sugar and vanilla in bowl. Add eggs and beat well. Combine flour, cocoa, baking powder and salt; add to egg mixture and blend well. Add nuts. Spread in 9-inch square pan. Bake at 350° for 20 minutes, or until brownies pull from edge of pan. Cool in pan.
Dissolve jello in 2 cups of boiling water. Add frozen strawberries. Stir in the hot jello and break apart with fork while stirring. Add nuts and pineapple. Pour into rectangular dish. Congeal. When set, spread with sour cream, if desired. Cut into squares and serve as dessert or on lettuce as a salad.
Mix soup and milk in saucepan. Fold in tuna, peas and macaroni. Sprinkle potato chips on top. Bake at 250° for 25 minutes.
Mix cake mix, pudding and eggs and pour into 9 x 13-inch pan. Combine brown sugar, pecans and butterscotch chips and sprinkle over cake mixture. Bake at 350° for 35 to 40 minutes.
Soften cheese and mix with 2 packages of fine-cut beef, onion, Accent and sauce. Roll on remaining package of cut beef. Can be divided to make 2 balls. Chill.
Cook lasagna noodles, drain and cool. Mix low-fat Ricotta cheese or light, spinach, pepper and Parmesan cheese. Spray casserole with Pam. Spread spinach on noodles and roll up and cut in half. Put ruffled edges up and line in dish, then pour sauce over the noodles and bake, uncovered, 35 minutes at 350°. Makes 18 rolls. Serve with vegetable and salad.
Mix all ingredients, except oil in the blender until well blended. Add oil. Blend. Chill and serve with favorite salad.
Bake pie crust at 450° for 5 minutes, then line with candy bars. Cream sugar and cream cheese. Add eggs, sour cream and peanut butter; pour over candy. Bake at 325° for 30 to 40 minutes. Melt chocolate chips and whipping cream over low heat. Drizzle over warm pie.
Beat eggs until light and fluffy. Add zucchini, oil, sugar, vanilla and cinnamon. Sift dry ingredients and add to zucchini mixture. Stir in nuts. Mix well. Bake in two greased and floured loaf pans for 1 hour at 350°.
Bring all ingredients to a boil except peaches. Drop in a few peaches at a time until fork will prick peach easily. Pack and fill jars. Process 20 minutes in boiling water bath.
Place in large pan, sugar, Karo, water and salt; stir until dissolved and it reaches boiling point. Cover with lid and boil for 2 minutes. Uncover and cook to hard boil stage. Meanwhile, beat 3 egg whites. Slowly pour hot syrup over beaten egg whites, beating constantly until cool and holds shape. Add vanilla, walnuts and coconut. Drop in greased buttered candy board or pour out on board and cut when cool.
Lightly brown meat and onion in oleo, leaving meat in chunks. Spread in a shallow, 1 1/2-quart casserole. Combine soup, milk, salt, pepper and Worcestershire sauce. Fold in partially frozen peas, celery and pimiento. Pour over meat mixture. Edge top of casserole with potato chips. Bake at 375° for 30 minutes. Serves 6.
Mix equal parts of all sodas. Make ice mold of ginger ale and fruit slices of your choice.
Combine in heatproof measuring bowl (2-quart) first 4 ingredients. Microwave on High for 4 minutes. Stir; microwave for 4 more minutes. Stir in next 2 ingredients. Microwave for 1 minute. Remove from oven; add baking soda. Stir quickly and pour onto a buttered surface, cookie sheet or counter. Cool; then break into pieces.
Step One: Combine soup, mayonnaise, celery, lemon juice and hard-boiled eggs, then combine chicken, rice and almonds.
Combine fruit cocktail, coconut, sour cream and sugar in a bowl. Mix well. Chill for 15 to 30 minutes before serving.
Grease and flour 2 large loaf pans. Mix dry ingredients. Gradually add moist ingredients. Bake at 350° for 1 hour.
Heat butterscotch chips and butter in a double boiler, stirring until smooth. Add pecans and shoestring potatoes or chow mein noodles. Stir well. Drop by spoonfuls on wax paper. Place in refrigerator to harden. Keep in covered container.