HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut bacon in half and place in 1-quart dish or micro pan. Cover with paper towel. Cook in microwave oven, covered, on Full power for 1 minute. Arrange bacon at edge of dish. Break egg into center of dish. Pierce yolk with knife or fork. Cook in microwave, covered, on Full power for 20 to 45 seconds, or until egg is cooked as desired. Season with salt and pepper as desired.
Dredge chops in herb seasoned flour. Brown chops in a skillet. Mix can of condensed mushroom soup with 1/2 can of water and pour over chops. Simmer until tender, approximately 20 minutes. Serves 2.
Dissolve jello and salt in boiling water. Add lemon juice and vinegar. Measure 3/4 cup of the gelatin mixture and to it add 1/4 cup water. Pour into mold. Chill until almost set.
Mix all ingredients well. A variety of things may be added to this such as marshmallows, well chopped assorted nuts, etc. Refrigerate a few hours to bring out the flavor.
Mix 1/2 cup sugar and 1 teaspoon cinnamon. Grease and flour 9 x 13-inch pan. Sprinkle half of cinnamon-sugar mixture in bottom of pan. Save rest for top.	Beat sugar, oil and eggs together. Add dry ingredients. Mix well.	Pour half of batter over sugar-cinnamon mixture in pan. Spoon 1 can pie filling over batter, then add rest of batter and sprinkle top with rest of sugar-cinnamon. Bake 30 minutes at 350°.
Cook the ground beef in boiling salt water until done. Drain well and mix with the carrots, pepper and onion. Combine with enough mayonnaise to make a spread. This must be used at room temperature to be good. Do not refrigerate.
Cream butter and sugar. Add flour. Pat evenly into well buttered 8 x 8-inch pan. Bake 20 minutes at 300°.
Mix chicken, celery, mayonnaise, Durkee, salt and pepper. Fold in stiffly beaten egg whites. Place in greased 2-quart casserole. Bake at 350° for 45 minutes. Remove from oven and spread potato chips over top. Spread almonds, then cheese. Return to oven long enough to melt cheese.
Cream the margarine, shortening, sugars, eggs and vanilla. Gradually beat in flour, soda, salt and cinnamon. Stir in oats, coconut and butterscotch morsels. Drop rounded teaspoonfuls of dough onto ungreased baking sheet. Bake at 375° for 7 to 8 minutes. Cool slightly before removing from baking sheet.
In a nonstick skillet, cook ground round, onions and green pepper, if using, until meat is well done and vegetables are soft. Pour mixture into a colander or strainer; drain fat. Place under hot running water and rinse until beef no longer feels oily. Return meat mixture to skillet. Add remaining ingredients and bring to a boil. Reduce heat and simmer until slighlty thickened and fragrant, about 30 minutes. Adjust seasonings to taste. Makes about 4 (1 1/2 cup) servings. Each serving has 4.5 grams fat total (1.5 grams saturated).
Mix flour, sugar, salt. Cut yeast and shortening into flour mixture like pie crust. Whip eggs and milk. Add to dry mixture. Let stand overnight in refrigerator. Next day divide in 6 pieces. Roll 1 piece into a triangle or rectangle. Spread 2 tablespoons of filling in center of the dough, leaving space at both ends. Place jam or fruits or chopped nuts. Fold in thirds. Pinch together. Place on ungreased pans (cookie sheets). Let rise for 1 hour. Bake at 350° for 45 to 50 minutes or until done.
Brown beef. Add sauce and water. Mix eggs and all cheeses. Layer sauce, noodles and cheese and end with sauce. Cover with foil for 45 to 50 minutes. Uncover and bake 10 minutes in 350° oven in 9 x 13-inch pan.
Mix pudding according to directions on package. When it is thick, stir in Cool Whip. In serving dish layer wafers, bananas and pudding; repeat, ending with layer of pudding. Chill.
Dredge chicken pieces in flour, salt and pepper. Melt 1/4 cup butter in skillet. Add chicken and brown on all sides. Remove chicken and set aside. Add remaining butter; melt. Add onion and cook until tender. Add mushrooms; cook until wilted. Add chicken broth, wines, marjoram, thyme, bay leaf, curry and paprika. Return chicken to skillet. Cover. Cook over low heat until tender (approximately 1 1/2 hours). Serves 4 to 6 adults.
Heat cheese and milk until blended. Add sugar, pimento, vinegar and egg. Cook about 15 minutes, stirring constantly. Remove from heat and add mayonnaise. Refrigerate.
Brown beef in skillet; drain and stir in beans, salt, sauce, sugar and onion. Heat until bubbly. Spoon into a 2-quart casserole. Place biscuits on top of meat mixture and sprinkle cheese on top. Bake at 375° for 25 to 30 minutes. Makes 4 to 6 servings.
Saute ham and green onion in 3 tablespoons butter in a large skillet until onion is tender. Add eggs and cook over medium heat, stirring to form large, soft curds. When eggs are set, stir in mushrooms and Cheese Sauce.
Heat cheese in double boiler. Mix rest of ingredients except crab. Pick out bones in can of crab and add crab to mix. Do not boil. Put mixture in ovenproof casserole dish and heat at 350° for 15 to 20 minutes. Serve with crackers.
Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover, chill. Makes 2 1/2 cups.
Preheat oven to 350°. Combine all ingredients except icing. Mix until well blended. Pour into well-greased 9 x 13 x 2-inch pan. Bake 40 to 45 minutes.
Combine and add to 1 quart of water and simmer in open pan. Let cool and store, covered, in jar in refrigerator. Reheat on stove or in potpourri pots if you wish.
Mix cake mix, oil, eggs and juice from oranges for 2 minutes. Stir in oranges and nuts. Bake at 325° for 25 minutes or until done.
Brown meat in oil and pepper. Add soup, water, onion and soy sauce. Cover and simmer 1 1/2 hours or until tender. Add cabbage and shoots. Simmer until tender.
Mix first 4 ingredients. Saute pepper, onion and celery in butter. Add shrimp mixture. Put in long flat Pyrex dish and cover with sliced lemons. Cook, covered, 20 minutes at 375° or until hot. It may be frozen ahead.
Combine in blender milk and peas, processing until smooth. Melt margarine; add flour and stir until smooth. Add to blender with salt, pepper and onion. Process again until smooth. Pour into saucepan and bring to a boil, stirring occasionally. Reduce heat and simmer until mixture thickens, stirring often to keep from sticking. Stir in nutmeg. Makes 8 servings.
Brown hamburger, celery and onion till hambruger is done. Add kidney beans, soup and 2 cans of water to celery and onions. Simmer for 20 minutes.
Mix flour and Crisco. Add egg and water mixture. Add salt. Roll on floured surface. Makes 2 crusts. Bake at 350° until golden brown.
Mix cream cheese with sour cream, 1 tablespoon at a time. Add remaining ingredients. Chill and serve.
Melt butter in a skillet. Saute onion in butter for 1 minute. Add mushrooms and saute 3 minutes. Increase heat to high, add wine and cook 4 minutes. Serves 3 to 4.
Melt the butter; add the honey, mustard and Worcestershire sauce. Pour over the hot sliced beets and serve.
Cream butter and sugar well. Add eggs and mix well. Add flour and other dry ingredients. Add water, vanilla and syrup. Bake at 350° until tests done.
Scrub lake trout. Surround it with sauce in an open pan. Add salt and pepper to taste. Bake approximately 1 hour at 350° or until skin starts to lift off.
Cook noodles until tender. Mix juice with mustard and mayo. Combine all ingredients. Serve on a bed of lettuce.
Shred carrot. Combine all ingredients. Store in refrigerate for at least 24 hours.
Combine vegetables, seasonings and water. Cook uncovered for 15 minutes or until tender. Add milk and bring just to a boil. Add butter and serve.
Combine Eagle Brand milk and cold milk. Add pudding mix and mix well. Fold in Cool Whip. Layer wafers, bananas and milk mixture. Sprinkle wafer crumbs on top. Refrigerate and serve.
Cream together oleo and Crisco. Add sugar. Then add egg yolks one at a time, beating well after each egg. Mix buttermilk and soda. Alternate with flour. Add coconut and nuts. Fold in beaten egg whites. Bake at 350° for 30 to 45 minutes. (This makes 3 cake pans.)
Combine sugar, margarine and milk in a large saucepan. Over medium heat, bring to a rolling boil. Boil for 5 minutes. Remove from heat. Stir in chocolate chips until melted. Add marshmallow creme and continue stirring until melted. Add vanilla and nuts if desired. Pour in buttered 9 x 13 pan. Cool.
Trim fat and bone from chops. Dredge pork in mixture of flour, salt, dry mustard and garlic powder. Brown with oil in a large skillet. Add chicken stock and cover. Simmer until the gravy is thickened, approximately 30 minutes.
Mix squash, onion, margarine, eggs, salt and pepper in buttered 1 1/2-quart casserole dish. Cook for 20 minutes at 350°. Remove from oven and sprinkle grated cheese and bread crumbs on top. Return to oven and continue cooking until well browned, 10 to 15 minutes.
Bring leeks, potatoes and chicken stock to boil in large saucepan. Season to taste with salt. Cover partially and simmer for 20 to 30 minutes, until tender. Season with salt and pepper. Puree soup. Whisk in cream.
Mix first 3 ingredients together. Pat in bottom of a 9 x 13-inch pan to make a crust. Bake at 400° for 8 minutes. Mix cream cheese, sugar and Cool Whip; spread on top of pretzel crust. Dissolve Jell-O in water and add strawberries. Let stand 10 minutes. Pour on top of cheese mixture and refrigerate until firm.
Mix all ingredients. Add enough canned milk to make stiff. Put in refrigerator overnight. Next day, take out and roll out for pies. Can use apples, cherries or any other fruits. Fry until golden brown. Take out and drain on paper towel and sprinkle with sugar.
Scoop out seeds, then mix oil, onion and garlic and cook. Mix remaining using 2 tablespoons parsley, then fill zucchini. Put chopped tomato and remaining 2 tablespoons parsley on top. Bake until tender.
Mix together butter, sugar, brown sugar, vanilla, water and eggs until fluffy. Mix flour, baking soda, salt, nuts and chocolate chips into batter. Spoon onto cookie sheets and bake at 375° for 10 to 12 minutes.
Mix in bowl. Save 1/2 cup. Put the rest in 9 x 13 cake pan. Bake at 350° for 10 minutes.
Chop shrimp and eggs in food processor. Add onions, celery, parsley and seasonings. Add mayonnaise to desired consistency. Serve with crackers.
Blend all ingredients in a large bowl. Beat at medium speed 2 minutes. Spread batter in greased tube pan and bake at 350° for 45 to 50 minutes. Cool for 15 minutes right side up. Remove from pan.
In a mixing bowl, cream together butter and sugar. Add eggs and vanilla. Beat until fluffy. In a separate bowl, combine flour, baking powder, salt, cocoa and if desired, nuts. Add to wet ingredients. Mix thoroughly. Spread in a greased 9x12-inch baking pan. Bake at 350° for 15 to 18 minutes. Sprinkle marshmallows evenly over mixture; return to oven for 2 to 3 minutes. Spread the melted marshmallows evenly over mixture using a knife dipped in water. Allow to cool.
Mix together all ingredients, except buns, until well blended. Fill each bun with 1/2 cup tuna mixture. Place 2 sandwiches on paper towel. Microwave on High 1 minute or until thoroughly heated. Repeat with remaining sandwiches.
Mix first 3 ingredients until smooth. Add water, during a boil. Cool. Mix with strawberries. Pour into baked pie shell.
Place tortilla chips on cookie sheet. Spread Dennison's chili on chips. Put can of Ortega chilies on top. Grate Jack and Longhorn cheese and cover generously. Top with sliced olives. Put in 350° oven until cheese is all melted. May add sliced avocados, if desired.
Mix; drop by teaspoons. Bake at 350°. Can use any kind of cake mix.
Melt butter in a 13 x 9 x 2-inch baking pan. Sprinkle crumbs evenly over butter (tap side of pan to distribute crumbs). Sprinkle on coconut, chocolate and butterscotch pieces. Pour sweetened condensed milk evenly over top. Sprinkle on nuts and press lightly into pan. Bake in a moderate 350° oven for 30 minutes. Cool in pan. Cut into forty 1/2-inch bars.
Combine rice with beef, egg, onions, salt, pepper and 1/2 c. tomato juice. Mix lightly, shape into 18 balls, place in skillet, and brown. Add sugar to remaining tomato juice. Pour juice over meatballs in skillet. Bring mixture to a boil. Reduce heat and simmer. Cover 15 minutes, basting occasionally.
Cream butter with sugars in large bowl until blended. Add egg and vanilla; beat until fluffy. Combine flour, cocoa, baking powder and baking soda in small bowl. Stir into creamed mixture with oats, chocolate chips, raisins and nuts. Drop by teaspoonfuls, 2 inches apart, onto cookie sheet. Bake in a 375° oven for 10 to 12 minutes, or until lightly browned around the edges. Remove to wire rack to cool.
Boil zucchini in salted water until tender-crisp. Drain and set aside.
Sift flour, soda, cinnamon and nutmeg together. Add to remaining ingredients and mix well. Fill 2 well-greased loaf pans half full and bake on the center rack of oven at 350° for 1 hour. Cool on rack. Remove from pan.
Wash, drain and drop mushrooms into salted boiling water. Let simmer for 5 minutes. Drain well. Combine everything into a mixing bowl. Cover and refrigerate. Let stand, the longer the better.
Cook until thickened and creamy. Chill overnight. Stir in 1 large container of Cool Whip. Serve with any tart fresh fruit, such as Granny Smith apples.
In skillet over medium heat, melt shortening; brown chops on both sides. Top each chop with onion slice and green pepper ring. Add remaining ingredients. Cover skillet and turn heat to high until food steams or bubbles. Reduce heat to low and cook 30 minutes. Makes 4 to 5 servings.
Heat oven to 350. Thaw potatoes. Combine with rest of ingredients except corn flakes. Sprinkle buttered corn flakes on top. Use large, flat Pyrex dish or 3 quart casserole dish. Bake approximately 30 to 45 minutes.
Cook cauliflower in water for 3 or 4 minutes. Pull flowerets apart. Make a batter of the next 4 ingredients, adding just enough water to make the batter stay on the flowerets. Dip cauliflower in the batter and fry in oil until golden brown.
Cream sugar, butter and salt. Add remaining ingredients and mix well. Pour into greased loaf pan and bake at 350° for 50 to 60 minutes. One half cup of any kind chopped nuts may be added to batter before baking. Let cool about 20 minutes, then serve.
Brown ground beef in large Dutch oven, stirring to crumble. Drain well and set aside. Melt butter in same Dutch oven. Add flour; cook over low heat for 3 to 5 minutes, or until smooth paste forms. Gradually add water, stirring constantly. Cook over medium heat until bubbly, stirring occasionally. Add ground beef and remaining ingredients. Bring to boil, reduce heat and simmer, uncovered, for 1 hour. Yields 13 cups.
Combine mashed strawberries, cornstarch, butter, sugar, lemon juice and salt in a heavy, 2-quart saucepan. Cook, stirring constantly, over medium heat until clear. Cool. Fold in the whole strawberries. Pour into graham cracker crust (you may use a baked pastry shell). Top with whipped cream.
Pour rhubarb in crust. Sprinkle Jell-O over the rhubarb.
Crunch up about 1/2 bag Doritos on the bottom of Pyrex dish. Melt Velveeta cheese, Ro-Tel tomatoes, and cream of chicken soup. Layer chicken, melted mixture and grated Cheddar cheese on top. Put in microwave on High for about 4 minutes (or until cheese is melted).
Fill a gallon jar with the sliced cucumbers and onions. Mix with the remaining ingredients. Put in refrigerator. Shake every day for 6 days. Ready to eat on the seventh day.
Drain oranges and fruit cocktail. Add Cool Whip, dry pudding, buttermilk and pineapple (with the juice). Wire whip works good. Before serving, crush entire package of cookies and fold into fruit mixture. Garnish with maraschino cherries.
Cream butter and sugar; add eggs, one at a time. Sift dry ingredients together and sprinkle a little over dates and nuts. Add applesauce, nuts, dates and last the dry ingredients to sugar mixture. Bake in 2 layer pans for 30 minutes at 375°. Spread with fruit filling between layers after both are cool.
Cover beef cubes with water. Heat to boiling. Add bay leaf and peppercorns. Reduce heat. Cover and simmer 1 3/4 hours or until meat is tender. Remove from heat, let cool, skim fat from surface. Strain stock into large saucepan. Add meat cubes and remaining ingredients. Heat to boiling. Cover and simmer 20 minutes or until carrots are tender. Yields 8 (1 cup) servings.
In a small mixer bowl, beat margarine until softened. Add 1/4 cup sugar and 1/4 teaspoon salt; beat until fluffy. Stir in 1 cup flour. Press dough onto the bottom of a greased 8 x 8 x 2-inch baking pan. Bake in 350° oven for 15 minutes.
Sprinkle cutlets with salt and pepper. Fry until browned. Place meat in casserole. To frying pan, add mushrooms, onion and parsley; cook a few minutes. Stir in and brown the flour. Add remaining ingredients. Cook until smooth and thick, stirring constantly. Pour over cutlets. Bake in slow oven, 325°, for one hour. Serves 6.
Combine salmon, 1/4 cup soup, crumbs, onion, parsley, lemon juice and egg. Mix well. Shape into 4 patties. If using frozen vegetables, cook until tender-crisp and drain. In hot margarine, cook salmon patties until brown on both sides. Remove from skillet. In the same skillet, combine remaining soup and milk, stirring until smooth. Stir in noodles, Parmesan cheese and vegetables. Arrange salmon patties over noodle mixture. Cover and cook over low heat 10 minutes or until heated through.
Brown the ground beef over medium heat; drain off excess fat. Add carrots, celery, onion, barley, potatoes and water, salt and pepper to taste. Simmer for about 1 hour until the barley is tender. Serves 2.
Cream butter and sugar. Add eggs and flour. Mix well. Add chopped dates and nuts. Bake at 350° for 1/2 hour, then 300° for another half hour. Good with whipped cream.
Mix 1/2 package of taco seasoning with refried beans. Spread that in a 2-quart oblong casserole dish. Layer rest of ingredients, ending with cheese. Bake in a 350° oven for approximately 20 minutes until warm and melted. Serve with nacho chips.
Preheat oven to 350°. Grease an 8 x 8-inch pan. Combine first 3 ingredients. Stir in melted butter and mix, reserving 1/3 cup. Pat rest in pan. Bake 12 to 15 minutes.
Mix pineapple, oranges and bananas. Save pineapple juice. Mix instant pudding into this. Mix Tang into pineapple juice and pour over mixture. Add nuts and marshmallows.
Mix Jell-O and boiling water well; add pineapple and pie filling. Mix well and refrigerate until firm. Combine together cream cheese, sour cream, sugar and vanilla and mix well. Spread over Jell-O mixture.
Heat oven to 350°. Cook and stir onion in margarine in large skillet until tender. Stir in chicken, 1/4 cup picante sauce, cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Place seam side down in 12 x 7-inch baking dish. Top with remaining picante sauce and cheese. Bake 15 minutes. Makes 4 to 6 servings.
Cook macaroni; drain. Beat eggs slightly. Add milk, salt and pepper to the eggs. Stir this into the macaroni. Alternate layers of macaroni mixture and 2 cups cheese in a casserole. Top with the remaining cup of cheese. Bake at 350° until brown, approximately 30 to 40 minutes.
Cream butter and sugar. Add remaining ingredients, blending well. Spread in a greased 8-inch by 8-inch by 2-inch pan and bake at 350° for 30 minutes.
Combine first 8 ingredients together. Put nuts in 9 x 9-inch pan and cover with the first 8 ingredients. Cover with last 4 ingredients. Bake at 375° for 40 minutes. Cake will come to the top with the sauce on the bottom.
Mix corn flake crumbs with melted butter. Reserve for topping. Cook noodles according to package directions. Drain. Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to make 2 cups. Set aside. Measure flour and milk in saucepan. Place over low heat, stirring until smooth. Add bouillon cubes. Gradually add 2 cups of liquid, stirring constantly. Increase heat to medium and cook until bubbly and thickened, stirring occasionally. Remove from heat and stir in cream. Layer noodles, mushrooms, chicken, sauce and parsley in ungreased 2-quart baking dish. Sprinkle buttered corn flakes over top. Bake at 400° for 20 minutes.
Brown ground beef with onion; drain off excess grease. Cut each hot dog into 4 to 6 pieces; add to browned beef. Add baked beans and cooked macaroni. Heat in oven or stove top.
Cook bacon until crisp; drain. Mix apples and sugar; spread in 9 x 13-inch casserole. Sprinkle with cheese and bacon. Beat remaining ingredients until smooth. Pour into casserole. Bake at 375° for 30 to 35 minutes.
Boil spaghetti. Add remaining ingredients, except tomatoes. Add tomatoes when ready to serve. Mix and chill.
Layer ham, turkey and roast beef on a hoagie roll. Heat in microwave. Add mayonnaise, lettuce, tomato and onion.
Combine in paper bag, flour, paprika, salt, pepper and garlic powder to taste. Place each piece of chicken in bag. Shake and place in buttered pan. Bake at 350° until brown (about 1 hour). Combine sauces, chicken soup, sherry and mushrooms; simmer 15 minutes. Pour over baked chicken and bake 15 minutes more.
Grease and flour pan. Combine all ingredients. Pour into pan. Bake in 400 degree oven until brown and set.
Strain peaches and reserve 1 cup syrup. Crumble nut mixture from rolls into large saucepan. Add flour, lemon peel and salt. Stir in syrup from peaches and ginger ale. Cook on medium heat until thickened. Stir in butter and peaches and bring to a boil.
Brown ground beef and chopped onion. Drain. Combine the cream cheese, soup, milk, catsup and salt. Stir until smooth. Add to ground meat. Pour into 2-quart casserole. Bake at 375° for 10 minutes. Place Butter-Me-Not biscuits on top. Bake at 375° for 15 to 25 minutes longer.
Mix eggs in a bowl with shredded zucchini. Chop ham into bite size cubes, then add to egg mix. Pour into hot, lightly greased frying pan and cook like scrambled eggs (serves 4 to 6.).
Drain yams; mash. Drain pineapple; save juice. Add juice to yams; add sugar and butter. Stir in pineapple and nuts. Put in greased casserole. Bake 20 minutes at 350°. Top with marshmallows and bake 10 minutes more. Serves 8.
Cook ground beef in 10-inch skillet until brown. Drain. Stir in cabbage, onion, 2 tablespoons water, salt, caraway seed and pepper. Cover and simmer until cabbage is tender.
Heat oven to 325°. Make pocket in side of each chop. Combine bread crumbs, onion, celery, corn, green pepper and poultry seasoning. Fill each pocket with dressing. Close openings with small skewers. Rub with mustard. Sprinkle both sides with flour and paprika. Place in a 13 x 9 x 2-inch baking pan. Add a small amount of water. Sprinkle with salt and pepper. Drizzle oil over chops. Bake at 325° for 1 hour and 30 minutes. Brown under broiler before serving. Makes 6 servings.
Follow cake batter directions. Fill each cone about 2/3 full. Carefully stand the cones on a cookie sheet. Bake 20 minutes or until the batter puffs up and looks like a scoop of ice cream. After cakes have cooled, frost them & have fun decorating.
Blend in a mixer the above ingredients, Great to serve with fresh fruit. Better if served chilled.
Combine butter, sugar, syrup and salt in heavy saucepan; bring to boil stirring constantly. Boil without stirring 5 minutes. Remove from heat. Stir in vanilla and baking soda. Pour mixture over corn and nuts, quickly stir until well coated. Pour mixture into 2 (9 x 13-inch) pans. Bake at 250° until dry, about 1 hour, stirring every 20 minutes. Remove from oven, spread apart, cool and store in airtight container. Yields 5 1/2 quarts.
Beat butter to cream in warm bowl. Add 1/2 of sugar. Add beaten egg yolks to currants that were combined with 2 tablespoons of flour. Add flour to creamed mixture. Stir currants, flour and citron peel to mixture. Beat egg whites until stiff but not dry. Add remaining sugar. Fold egg whites in cake mix. Bake at 300° for 45 minutes in 7 x 11-inch greased pan.
Combine sugar, corn syrup, water, vinegar and salt. Bring to boiling over medium heat, stirring constantly, to 260°. Reduce heat to low; stir in butter until melted. Pour syrup in thin streams over corn in bowl, stirring until corn is well coated. Cool slightly. Butter hands and shape mixture into 3-inch balls. Place on waxed paper.