xiaoxl/recipe_data huggingface dataset:
Depression Era Apple Candy Pie


Ingredients:
sliced apples, lemon juice, flour, brown sugar, cinnamon, butter, pecans

Directions:
Fill a medium sized casserole three - quarters full of peeled, cored, and sliced apples.
Add the lemon juice.
In a separate bowl, mix the flour, sugar, cinnamon, butter, and nuts.
Blend until mixture looks crumbly.
Sprinkle on top of the apples. Do not stir.
Bake in a 350 degree oven about forty- five minutes.
Turn oven to 450 degrees and allow it to brown quickly.
It can be served hot or cold.
If you like, you may pour cream on top.
Coconut Bar Cookies


Ingredients:
unsalted butter, graham cracker crumbs, sweetened condensed milk, walnuts, coconut

Directions:
Preheat oven to temperature 350°F
Place butter in a 9x9 inch baking pan and put in oven to melt butter.
Remove from oven and spread butter evenly over bottom of pan.
Sprinkle with graham cracker crumbs, pressing down to form a crust.
Sprinkle chocolate chips over top.
Pour condensed milk over and sprinkle with a layer of nuts and a layer of coconut.
Bake 15 minutes, or until coconut is golden. When cooled, cut into bars.
Banana Blueberry Shake


Ingredients:
banana, blueberries, honey, plain yogurt

Directions:
In a blender, blend the banana, the blueberries, the honey, and the yogurt until the mixture is smooth and chill the mixture for 1 hour if desired.
Pour the mixture into chilled glasses.
(Frozen blueberries result in slightly thicker shakes.].
**Cook time does not include chilling shake for an hour.
Ketjap Manis Spinach Plus


Ingredients:
onion, mushrooms, fresh spinach, ketjap manis

Directions:
Heat a large skillet or wok, spray wiht Pam.
Over medium heat brown the onions (apprx 8 minutes].
Add mushrooms and cook until the are lightly browned(4 min].
Add spinach and flip it getting the mushrooms & onions all through it.
Do not over cook just cook it long enough to heat through & wilt (3 min].
Add the ketjap manis and stir through (2 minutes].
Serve.
Tarrah's Version of Orange-Cranberry Scones


Ingredients:
white whole wheat flour, unbleached all-purpose flour, baking powder, salt, fresh cranberries, granulated sugar, walnuts, canola oil, maple syrup, orange zest

Directions:
Preheat the oven to 425ºF.
Sift together both the flours, the baking powder, and the salt in a large bowl.
Toss cranberries with sugar and walnuts.
Add the cranberries and walnuts. Combine and set aside.
In another bowl, combine the oil, maple syrup, and orange juice, zest and almond extract.
Add to the dry ingredients and mix to form a dough.
Scoop by the tablespoonful onto a cookie sheet.
Bake for about 12 minutes, or until golden.
Teriyaki Marinade


Ingredients:
soy sauce, sugar, mirin, dry sherry, garlic

Directions:
Combine all ingredients in a blender and blend until smooth.
Pour over desired meat in a large zip lock bag and marinate preferably overnight, but at least 3 or 4 hours.
Makes enough for 2-3 pounds of meat.
Pasta and Chickpea Salad


Ingredients:
pasta, chickpeas, corn kernels, lebanese cucumber, red capsicum, pesto sauce, parsley, fresh ground black pepper

Directions:
Cook the pasta in a small saucepan of boiling water following the packet directions and then drain and rinse under cold water and then drain well and transfer to an airtight container.
Add chickpeas, corn, cucumber, capsicum, pesto and parsley to the pasta and season with pepper and toss the combine.
Salsa Verde


Ingredients:
onion, garlic, cilantro, ground cumin, salt, lime juice

Directions:
1.Place all ingredients into a blender/food processor and puree., 2.Place into saucepan and cook on low heat for approximately 15 minutes.
Pineapple, Orange, Mango, Banana Smoothie


Ingredients:
banana, unsweetened flaked coconut, unsweetened dried shredded coconut

Directions:
Put orange juice and coconut juice in the blender
Add the protein powder & coconut.
Add all of the fruit.
Blend on high until desired consistency is reached, usually about 40-60 seconds depending on your blender. If it's still too thick after about 30 seconds add a splash more of liquid (water, OJ or coconut water].
Roasted Garlic Potato Bites


Ingredients:
potatoes, garlic, olive oil, salt, pepper, parsley, basil

Directions:
Roast the garlic by placing cloves and oil in a small oven dish (or make a packet with heavy duty aluminum foil].
Bake@ 375 for 35-45 minutes.
While garlic is roasting, clean and cut potatoes into bite size pieces (you may leave the peelings on or peel them off, whichever you perfer].
Rinse well and dry potatoes completely.
When garlic is done roasting combine the oil (take out the garlic cloves>>garlic will burn and become bitter if cooked too long<<, reserve the garlic for later], and the potatoes and all other ingredients in a bowl.
Coat potatoes well and evenly.
Spread out potatoes on a large cookie sheet.
Bake@ 375 for an hour.
Garlic cloves can be added after baking is done, or keep cloves in an airtight container in the fridge for a later use (like garlic mashed potatoes, Delicious!].
Enjoy.
Chef John's Pita Bread
Category: bread
By Chef John

Unlike lots of other baked products which are better from a bakery, this is so far superior to the stuff you get at the grocery store, it's not even close. And in addition to being delicious to eat, it's also extremely easy to make!

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water (90 to 100 degrees F/32 to 38 degrees C)
1 cup all-purpose flour
1 ½ tablespoons olive oil
1 ¾ teaspoons salt
1 ¾ cups all-purpose flour, or more as needed
1 teaspoon olive oil, divided

Directions:
Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam. Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball. Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours. Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces. Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom. Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes. Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls. Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.

Prep time: 30 mins
Cook time: 10 mins
Total time: 3 hrs 15 mins
Yields: 8 pita breads

Calories: 186.6
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 33.1 g
Sugars: 0.1 g
Dietary fiber: 1.3 g
Protein: 4.8 g
Sodium: 510.9 mg
Cajun Style Red Bean and Rice Soup
Category: soups-stews-and-chili
By Holly

This is a very hearty, spicy soup. Makes for a filling first-course serving.

Ingredients:
1 tablespoon olive oil
8 ounces bacon, cooked and cubed
1 ½ cups chopped onion
¼ cup chopped green bell pepper
1 tablespoon minced garlic
4  bay leaves
6 ounces sliced andouille sausage
1 small smoked ham hock
2 cups dry kidney beans, soaked overnight
1 teaspoon Cajun seasoning
1 teaspoon Worcestershire sauce
8 cups chicken broth
1 teaspoon salt
1 ½ cups cooked rice
6 tablespoons thinly sliced green onion

Directions:
In a large pot over high heat, heat the oil. Add the bacon and saute for 2 minutes. Add the onions, bell pepper, garlic, bay leaves, sausage and ham hock and saute for 2 more minutes. Add the beans and saute for 2 more minutes. Stir in the Cajun-style seasoning, Worcestershire sauce and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally. Add the salt, cover the pot and simmer for an additional 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock. Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.

Yields: 6 servings

Calories: 671.3
Fat: 36 g
Saturated fat: 11.7 g
Carbohydrates: 54.9 g
Sugars: 4 g
Dietary fiber: 10.5 g
Protein: 31.9 g
Cholesterol: 67.5 mg
Sodium: 1240.4 mg
Beans and Greens over Pasta


Ingredients:
olive oil, canola oil, garlic cloves, frozen chopped spinach, dark red kidney beans, low sodium chicken broth, crushed red pepper flakes, parmesan cheese, basil, fresh ground black pepper, parmesan cheese, pasta, cornstarch, cold water

Directions:
Start the water for your pasta.
In a 3-4 quart microwavable casserole with lid put the oil in the center.
Press all of that yummy garlic into the oil and cover with the frozen block of spinach.
Put lid on casserole and place in microwave.
Microwave on high for 10 minutes.
Remove from microwave and top with drained beans and chicken broth.
Put lid back on dish and microwave another 10 minutes.
Remove and add the pepper flakes, Parmesan cheese and slurry of  3TB of cornstarch and 4 TB cold water.
Stir well.
Place back in microwave (covered] and microwave another 10 minutes or until it starts to thicken a little.
Stir.
At this point get your pasta cooked.
Check the beans and greens for taste.
Add basil and black pepper to taste. Put pasta in bowls and top with beans and greens.
Pass the Parmesan at the table.
Serve with a loaf of rustic crusty bread and a nice crisp salad.
Super Simple Shepherd's Pie


Ingredients:
ground beef, onion, kernel corn, potatoes, sour cream, butter, salt, pepper, garlic powder, paprika

Directions:
Peel & quarter the potatoes.  Place in pan, cover with water & boil until cooked all the way, about 45 minutes.
Brown ground beef with the chopped onion.  And drain.
Drain potatoes & mash.  Mix in butter, sour cream, salt, pepper, & garlic powder.
Put ground beef & onion in 13x9 pan.  Mix in all 3 cans of corn.  And top with the mashed potatoes.  Sprinkle paprika over the top.
Bake in 350 degree oven until bubbly, about 20 to 30 minutes.  Turn on broil & brown the top for just a few minutes.
Fearless "fried" Chicken


Ingredients:
skinless chicken breasts, buttermilk, all-purpose flour, baking powder, paprika, dried thyme, dried oregano, salt, cayenne

Directions:
Preheat oven to 425F (220C].
Whisk the egg white and buttermilk together, then pour into a pie plate.
Measure all dry ingredients into a paper or plastic bag and mix.
Dip one breast (or whatever] into the buttermilk mixture and place in the seasoning bag. Close top and gently shake to evenly coat. Place on a baking sheet with shallow sides. Repeat with remaining chicken. Discard the remainder of the seasoning.
Using a pastry brush, evenly brush the seasoning-coated chicken with the vegetable oil. This amount of oil is essential for a crispy crust.
Bake uncovered until crisp and golden - approx 40-45 minutes.
Original Ranch Roasted Potatoes


Ingredients:
"small red potatoes"

Directions:
Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat.
Add Dressing & Seasoning Mix and toss again until coated.
Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.
Chocolate Chess Pie II
Category: desserts
By Susan Bern

This is so easy and absolutely delicious!

Ingredients:
1 ½ cups white sugar
3 tablespoons unsweetened cocoa powder
2  eggs
1 (5 ounce) can evaporated milk
¼ cup melted butter
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla. Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F (175 degrees C) for 45 minutes or until set. Let cool before slicing.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 9-inch pie

Calories: 357.2
Fat: 16.1 g
Saturated fat: 6.9 g
Carbohydrates: 50.8 g
Sugars: 39.5 g
Dietary fiber: 1.5 g
Protein: 4.6 g
Cholesterol: 66.8 mg
Sodium: 194.3 mg
Brown Jasmine Rice With Quinoa


Ingredients:
"quinoa"

Directions:
Wash uncooked quinoa. Easiest method is to rinse in a fine mesh colandar.
Wash uncooked brown jasmine rice. Easiest method is to rinse it in the rice pot prior to cooking, and drain off rinse water.
Add quinoa and rice to rice pot, if the rice isn't already in there.
Add water to the rice pot up to the "4", presuming your rice pot has numbers stamped on the wall of the pot which correspond to the number of "scoops" being made.
If you have a basic "keep/cook" rice pot, press the button down to "cook". If you have one of those weird digital rice pots, cook the rice in the usual fashion. The 25% quinoa substitution will not affect cooking time.
Grilled Cauliflower
Category: side-dish
By ziola1039

I got something like this at a restaurant and it was wonderful.

Ingredients:
1 head cauliflower, cut into thick slices
1 tablespoon olive oil
1 tablespoon brown sugar
2 teaspoons seasoned salt (such as LAWRY'S®)

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle cauliflower slices on both sides with olive oil, brown sugar, and seasoned salt. Cook cauliflower on the grill until char marks appear, 2 to 3 minutes per side. Transfer to a grill-safe pan with a lid, cover, and continue cooking on grill until tender, about 20 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 81
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 11.5 g
Sugars: 6.7 g
Dietary fiber: 3.6 g
Protein: 2.9 g
Sodium: 502.9 mg
Toffee Squares


Ingredients:
flour, light brown sugar, butter, pecans, butter, light brown sugar

Directions:
Preheat oven to 350 degrees.
Combine crust ingredients until mix resembles corn meal.
Press into even layer in ungreased 9x13 pan.
Press pecans into crust.
For  the topping: combine butter and sugar in pan, bring to boil for 1 minute constantly stirring.
Pour over pecans and crust.
Bake 20 minutes. Surface will bubble.
Allow to cool 1 minute. Sprinkle chips over top.
Wait 2-3 minutes to soften.
Spread to cover top.
Chill well. Bring to room temp to cut.
Easy Spanish Rice
Category: side-dish
By Arizona Desert Flower

This recipe has been told to me by my girlfriends MIL from Mexico. I had to measure the ingredients. Never before have they been measured, always a 'handful of this and equal parts of this' until it looked right. I hope you enjoy it. It has become a family favorite in our home. I am always asked to make it!

Ingredients:
2 tablespoons olive oil
1 ½ cups long-grain rice
3 cups water
2  roma (plum) tomatoes, chopped
1 cup chopped onion
¾ cup chopped fresh cilantro, or more to taste
1 tablespoon tomato bouillon with chicken flavoring (such as Knorr®), or more to taste

Directions:
Place a pot over medium-heat heat; add oil and heat until oil shimmers slightly. Pour rice into the hot oil, stirring constantly, until rice is golden to dark brown, about 5 minutes. Mix water, tomatoes, onion, cilantro, and bouillon into rice. Bring to a boil. Turn off heat and cover pot tightly with a lid. Leave pot covered on hot burner until rice has absorbed all the liquid, about 20 minutes. Adjust seasonings as needed.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 servings

Calories: 168.3
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 30.4 g
Sugars: 1.3 g
Dietary fiber: 1.1 g
Protein: 2.9 g
Sodium: 18 mg
Black Pepper Chicken


Ingredients:
chicken drumsticks, black peppercorns, ground turmeric, onion, onions, garlic cloves, ginger, water, salt

Directions:
Put the chicken drumsticks in a dish. Combine 1 tsp of the black pepper, the turmeric, lemon juice and a pinch of salt, and rub over the chicken.
Cover and leave to marinate in the fridge overnight.
Blend the chopped onions with the garlic and ginger and a little water to make a paste.
In a cast iron frying pan, dry roast the remaining pepper until it begins to smoke. Do not let it burn.
Heat about 2 tbslp of oil in a wok or frying pan and fry the sliced onions until they turn golden. Add the onion/garlic/ginger paste and continue frying until all the liquid has evaporated and the onion is turning brown.
Add about ¾ of the roasted pepper, the chicken including all the marinade juices, 200ml water and ½ tsp salt.
Bring to the boil, cover and simmer for 30 minutes, or until the chicken is cooked through adding a little more water if the sauce gets too thick.
Serve the curry hot sprinkled with the remainder of the roasted black pepper and garnish.
Ultimate Salsa


Ingredients:
tomatoes, onions, canning salt, celery, mustard seeds, cider vinegar, green peppers, habanero peppers, sugar, tomato puree, black beans

Directions:
mix the 1st 3 ingredients and let sit for 1 hour.
mix the rest of ingredients in seperate container and let set for 1 hour.
combine the 2 and bring to a boil, check to see if "hot" enough for your taste buds if not now is the time to DR. it up by adding seeds of peppers or tabasco or cayenne pepper.
bottle it up and put in a hot water bath for 30 minutes.
Shrimp Curry Sandwich Toast


Ingredients:
shrimp, sake, garlic clove, carrot, mayonnaise, parsley, curry powder, salt, pepper, cheese, olive oil

Directions:
Put the shrimps in a microwave-safe bowl then add a pinch of salt and a pinch of pepper. Add a teaspoon of sake then mix well. Cover the bowl or wrap it with a microwave-safe cling wrap then cook in the microwave for 2 minutes using 600W.
Grate a clove of garlic and about a third piece of carrot. Put the grated grated garlic and carrot in a bowl then add 2 tablespoons of mayonnaise, quarter teaspoon of dried parsley, half a teaspoon of curry powder and a pinch of salt and a pinch of pepper. Mix the ingredients well until it is well-combined.
Cut out the crust of the bread on its four sides if you prefer. Spread the curry mixture evenly on two slices of bread. Next, distribute the shrimps evenly on top of the bread. Top the shrimp with shredded cheese.
Preheat your sandwich maker.
Toast the sandwich until it is brown and crispy which usually takes about 5 minutes.
Remove the sandwiches from the sandwich maker then slice before serving.
Raspberry-Coconut Bars
Category: desserts
By Steve Kochin

These delicious coconut bars are made out of a cookie dough layer, raspberry jam, and a sweet coconut topping. A treat throughout the year.

Ingredients:
1 cup unsalted butter, softened
2 tablespoons white sugar
¼ cup milk
2  egg yolks
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups seedless raspberry jam
4  eggs
½ cup all-purpose flour
2 cups sugar
2 tablespoons softened butter, plus more for baking dish
4 teaspoons vanilla extract
1 (14 ounce) package sweetened flaked coconut

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Cream butter and sugar together in a bowl using an electric mixer. Add milk and egg yolks; mix dough to combine. Combine 2 1/2 cups flour, baking powder, and salt in a small bowl; add to dough and mix to combine. Press cookie layer into the prepared baking pan. Spread raspberry jam over the base layer in the baking pan. Beat eggs in a bowl until foamy. Add flour and keep beating until bright yellow. Mix in sugar and softened butter; beat until well combined. Stir in coconut. Spoon topping evenly over jam. Bake in the preheated oven for 20 minutes. Turn the pan so bars bake evenly. Continue baking until topping is set, 15 to 20 minute more. Remove from oven and cool on a wire rack. Cut into bars.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 24 bars

Calories: 366.6
Fat: 14.6 g
Saturated fat: 10.2 g
Carbohydrates: 56.9 g
Sugars: 41 g
Dietary fiber: 2 g
Protein: 3.6 g
Cholesterol: 71.2 mg
Sodium: 205.7 mg
Green Beans and Cabbage 'Scandia'


Ingredients:
green beans, cabbage, butter, vinegar, sugar, bouillon cube, fresh dill, dried dill, cornstarch

Directions:
Wash, trim, slice and steam the green beans.
Save 2/3 cup of the cooking water.
Cool the beans in cold water to prevent them from cooking more from their own heat.
Chop the cabbage, and set both vegetables aside.
In a double boiler, melt the butter with the vinegar, sugar, bouillon cube, dill, salt and pepper to taste, and add the cornstarch mixed with a little cold water (about 1 tbsp.] Cook until the sauce thickens, stirring constantly, then thin it with the bean cooking water.
Add the cabbage and cook it for 5 to 10 minutes, stirring frequently, then add the beans.
Stir well to be sure the vegetables are well coated in the sauce. Thin with a little more water if needed.
Heat through and serve.
High Fiber Green Tea Granola


Ingredients:
cashew halves, brown sugar, honey, canola oil, dried mango, dried sweetened cranberries

Directions:
Heat oven to 250°F Spray 15x10x1-inch pan with cooking spray. In large bowl, mix cereal, cashews and sesame sticks.
In 1-quart saucepan, mix brown sugar, tea, honey and oil. Cook over medium heat 3 to 4 minutes, stirring constantly, until brown sugar is melted. Pour mixture over cereal; toss to coat well. Spread mixture in pan.
Bake 30 minutes. Stir well. Bake 10 minutes longer. Stir in mangoes and cranberries. Cool completely in pan, about 1 hour. Store in tightly covered container.
Healthy Dehydrated Juice Bites


Ingredients:
rice, carrot juice, flax seed, egg

Directions:
juice chosen vegetables to make 1 cup of juice.
place juice in rice steamer with rice for 45 minutes.
after steaming, add pulp, flax & egg.  shape into little balls & dehydrate 12 hours.  if you don't have a dehydrater, put in oven at lowest temp & keep door open a crack.
Cottage Cheese Fluff


Ingredients:
small curd cottage cheese, Jello gelatin, mandarin oranges, crushed pineapple, pecans

Directions:
Mix the cottage cheese and jello powder in a small bowl., Stir in oranges, pineapple and pecans, if desired., Chill., Just before serving fold in the whipped topping.
Muslim Naan


Ingredients:
plain flour, salt, sugar, dry yeast, yoghurt, butter, milk, water

Directions:
Mix yeast with sugar and warm milk or water.
Leave for 20 minutes.
Sift flour and salt together in a large bowl.
Make a well in the centre and put yoghurt, 2 tbsps oil or butter with the yeast mixture.
Knead well and leave aside for 3-4 hours in a warm place until it doubles in size.
Punch down the dough and knead well again.
Leave it till it doubles in size.
Divide the dough into 6 portions.
Roll out into a round disc of 6" diameter.
Leave it aside so that it can double in size.
Brush the top with remaining oil.
Place them in a baking tray.
Bake in a pre-heated oven (450 degrees Fahrenhit] for 5-6 minutes until the top turns brown in colour.
Again, brush oil lightly over the sloping dark brown tops.
Butter Crunch Cookies


Ingredients:
flour, baking powder, baking soda, butter, margarine, light brown sugar, egg, vanilla extract, sweetened flaked coconut, oats

Directions:
Sift together the flour, baking powder and baking soda., In a separate bowl, cream together the butter, brown sugar, egg and vanilla., Mix in the flour mixture., Fold in the coconut, corn flakes and oats., Drop in small balls on a ungreased cookie sheet. They spread as they bake., Bake at 350 degrees Fahrenheit for 10 to 12 minutes.