xiaoxl/recipe_data huggingface dataset:
Gail's Mafaldini Cavolo


Ingredients:
olive oil, unsalted butter, garlic, kale, lemon zest, lemon juice, water, parmigiano-reggiano cheese, pasta, cheese, basil

Directions:
In medium skillet, over medium heat, add olive oil and butter until butter melts. Add garlic and red pepper and cook until garlic turns golden brown, about 5 minutes. Add kale and sauté for 2 minutes. Place in medium bowl.
In same bowl, add lemon zest, lemon juice, pasta water, parmigiano Reggiano and set aside.
Cook mafaladini until al dente and add to bowl of ingredients. Mix rapidly to form sauce and coat the noodles.
Plate pasta with 3 small scoops of stracciatella and finish with torn basil and more lemon zest.
Whole Wheat Chocolate Chip Cookies
Category: desserts
By loves2eat

This healthier version of the original chocolate chip cookie is still chewy and full of flavor. I came up with this recipe on my own so that I could feel a little less guilty about snacking on my favorite sweet treat. Unfortunately, I think they are so delicious that I tend to eat more than I should!

Ingredients:
1 cup butter, softened
¾ cup white sugar
¾ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups whole wheat flour
1 teaspoon baking soda
¾ teaspoon salt
1 (12 ounce) bag semisweet chocolate chips
1 cup chopped walnuts

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough. Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten. Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 36 cookies

Calories: 177
Fat: 10.5 g
Saturated fat: 5.2 g
Carbohydrates: 20.8 g
Sugars: 12.3 g
Dietary fiber: 2 g
Protein: 2.7 g
Cholesterol: 23.9 mg
Sodium: 126.1 mg
Tuna and Pesto Pasta Bake


Ingredients:
penne pasta, olive oil, green onions, garlic cloves, celery, cherry tomatoes, basil pesto, evaporated milk, tuna in olive oil, light mozzarella cheese

Directions:
Preheat oven to 180°C Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
Heat oil in a large frying pan over medium heat. Add onions, garlic and celery. Cook, stirring, for 2 minutes or until onion is soft. Add tomatoes. Cook for 2 minutes. Add spinach, pesto and milk. Cook, stirring, for 2 minutes or until spinach just wilts. Add pasta to pan with tuna (undrained]. Season with salt and pepper. Toss gently to combine.
Spoon mixture into an 8 cup-capacity ceramic baking dish. Top with cheese. Bake for 20 minutes or until cheese is melted and golden. Stand for 5 minutes before serving.
Strawberry Daze Cocktail


Ingredients:
Cointreau liqueur, strawberries

Directions:
"Blend all ingredients until smooth."
Pepperoni Rolls
Category: bread
By kaoscarson

These are the amazingly unique pepperoni rolls found in almost all convenience stores in West Virginia and Southwestern PA. A slightly sweet fluffy dough with spicy pepperoni makes for a delicious treat!

Ingredients:
1 cup warm water (100 degrees F/40 degrees C)
½ teaspoon white sugar
1 (.25 ounce) package active dry yeast
5 cups all-purpose flour
¾ cup white sugar
2 teaspoons salt
2  eggs, beaten
½ cup butter, melted
1 (8 ounce) package sliced pepperoni

Directions:
Dissolve 1/2 teaspoon sugar in 1 cup of warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes. Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours. Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Punch down the dough, and divide it into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle about 4 inches square. Place 3 slices of pepperoni down the center of each dough square, overlapping the slices. Place another row of 3 slices next to the first. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls on the prepared cookie sheet. Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are barely golden.

Prep time: 25 mins
Cook time: 15 mins
Total time: 2 hrs 10 mins
Yields: 20 pepperoni rolls

Calories: 247.4
Fat: 10.3 g
Saturated fat: 4.8 g
Carbohydrates: 31.6 g
Sugars: 7.7 g
Dietary fiber: 0.9 g
Protein: 6.6 g
Cholesterol: 42.6 mg
Sodium: 458.5 mg
Just Peachy Ribs


Ingredients:
country-style pork ribs, ketchup, vinegar, soy sauce, brown sugar, garlic, ground ginger

Directions:
Cut ribs into serving size pieces and place in a Dutch oven, cover with water.
Bring to a boil, reduce heat and simmer until tender 1 to 1 1/2 hours.
Drain and place meat in a 9 x 13 inch pan.
Combine peaches, ketchup, vinegar, soy sauce, brown sugar, garlic and ginger.
Pour over meat, let marinate in refrigerator overnight.
Drain well, reserving marinade.
Grill ribs over hot coals 30- 60 minutes depending on thickness, basting frequently with marinade.
Great on grill, but you can bake at 425 degrees for the same time.
Franks in Blanks (Blankets)or Hot Dog Puffs


Ingredients:
puff pastry, light mayonnaise, yellow mustard, garlic powder, sesame seeds

Directions:
Lay a square of pastry dough down and coat with mayo, mustard, and garlic powder mixture.
Wrap around cooked hot dog (hot dog will stick out just a little at both ends].
With fingers or pastry brush coat the dough with raw egg white. You may sprinkle the dough with sesame seeds at this point.
Bake in a 350°F oven for about 30 minutes or until the dough is nicely browned.
Serve and enjoy!
Autumn Apple Dip


Ingredients:
light cream cheese, brown sugar, vanilla, cinnamon

Directions:
Combine all ingredients together., Spread on sliced apples.
Deep Fried Mashed Potatoes


Ingredients:
mashed potatoes, cheese, flour, egg, salt, milk

Directions:
Make mashed potatoes into golf-ball or small balls.
Add cheese, as per taste.
Freeze for 2 hours, or more.
Mix together the flour, milk, egg and salt to make the batter.
Gently dip mashed potato balls in batter, being careful that all exposed potato is coated with batter.
Deep fry in hot oil until golden-brown.
Barbecued Style Green Beans


Ingredients:
bacon, onion, ketchup, barbecue sauce, brown sugar, Worcestershire sauce, salt, green beans

Directions:
Brown bacon in skillet until crisp, and then break into pieces, reserving 2 tablespoons bacon drippings.
Saute onions in the bacon drippings.
Combine ketchup, barbecue sauce, brown sugar, worcestershire, and salt, and stir into bacon and onions.
Pour mixture over green beans, and mix lightly.
Bake at 350 degrees for 25-30 minutes, or until beans are tender.
Super Potato Salad


Ingredients:
russet potatoes, hard-boiled eggs, radishes, green onions, bread and butter pickles, bacon, green bell pepper, buttermilk, sour cream, mayonnaise, Dijon mustard, dried dill, fresh parsley

Directions:
Place russet potatoes in large pot.
Add water to cover.
Boil until potatoes are tender but not mushy, about 35 minutes.
Cool potatoes completely.
Peel potatoes and dice.
Place in large bowl.
Add next 7 ingredients.
Mix buttermilk, sour cream, mayonnaise, dressing mix, mustard and dillweed in small bowl.
Pour over potato mixture and toss well. Season with salt and pepper.
Garnish with parsley.
ETHIOPIAN RED PEPPER SAUCE


Ingredients:
"berbere"

Directions:
In a small saucepan over medium heat, combine spicy red pepper jelly, orange juice and berbere. Stir until well blended and bring the mixture to a simmer; stir often.
Reduce the sauce until thick and almost to a syrupy texture. Pour over wings, pork, poultry or lamb. Makes 1 cup.
Hearty Vegetarian Pasta Salad


Ingredients:
rotini pasta, avocado, tomatoes, white cheddar cheese, olive oil, dill, fresh basil leaves

Directions:
Cook pasta.
Combine olive oil, salt and pepper, fresh herbs and chili peppers. Let stand.
Peel and dice avocado (scoop out small pieces if it's too ripe to chop]. Prepare tomato, cheese and peppers.
When pasta is cooked, drain and rinse under cold water.
Mix all ingredients in a large bowl, add dressing, and mix well to coat. Serve and enjoy!
* For a more tangy dressing, add balsamic vinegar to the dressing mixture and blend.
Lynch's Pimms


Ingredients:
orange, lemon, cucumber, ginger ale, maraschino cherry, mint sprig

Directions:
Fill tall glass with ice., Cover with Pimms., Add orange, lemon and cucumber., Pour in lemonade and ginger ale., Stir lightly., Adorn with cherry and mint.
Rib Marinade


Ingredients:
soy sauce, Worcestershire sauce, dry mustard, salt, black pepper, wine vinegar, parsley, lemon juice, garlic

Directions:
Combine all ingredients., Marinade meat several hours or overnight., Can freeze.
Chickpea Snack


Ingredients:
dried garbanzo beans, curry powder, salt

Directions:
boil garbanzos for 15 minutes.  preheat oven 400.  rinse the chickpeas & let fully dry.  line a pan with foil & spread the beans.  bake 20 minutes, tossing twice.
remove from oven, toss in oil & spice & salt & cool completely.   i made madras curry from scratch but any kind of masala curry powder will be fine.
when cool, return to oven & bake 15 minutes.  remove & cool on paper towels.
bake at your own risk.  HIGHLY addictive :-].
Almond Rice


Ingredients:
dry parsley flakes, oregano leaves, long grain rice, butter

Directions:
Combine first four ingredients in a saucepan over high heat., Bring to a boil and stir rice and butter., Cover pan and reduce heat to medium low., Cook 20 minutes., Remove from heat and let stand 5 minutes., Fluff rice with a fork., Gently toss in toasted almonds and serve.
Curried Salmon Pasta Salad
Category: salad
By Ben S.

A delicious salmon pasta salad is tossed with a vibrant dressing in this great dish featuring all the food groups!

Ingredients:
1 cup dry pasta, such as macaroni or small shells
8 ounces cooked, skinned salmon
½ cup minced red or yellow onion
1 cup diced celery
1 medium red apple, diced
½ cup chopped walnuts or dry-roasted, unsalted peanuts
1 (6 ounce) container fat-free yogurt
2 tablespoons olive oil
1 tablespoon curry powder
2 teaspoons fresh lemon juice
2 cloves garlic, crushed
1 teaspoon Dijon mustard
½ teaspoon salt (or to taste)
Freshly ground black pepper, to taste

Directions:
Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.

Yields: 8 servings

Calories: 221.6
Fat: 12.3 g
Saturated fat: 1.8 g
Carbohydrates: 17.6 g
Sugars: 4.5 g
Dietary fiber: 2.2 g
Protein: 11 g
Cholesterol: 18.3 mg
Sodium: 208.4 mg
Leek and Green Onion Chowder


Ingredients:
leeks, butter, all-purpose flour, white pepper, low sodium chicken broth, green onions, lemon juice, salt, lemon slice, sour cream

Directions:
Trim ends and all but 3 inches of green tops from leeks; remove tough outer leaves.
Split leeks lengthwise; rinse well, then thinly slice crosswise.
Melt butter in a 5-6 quart pan over medium-high heat.
Add leeks; cook, stirring often, until soft (8-10 minutes].
Stir in flour and white pepper; then stir in broth.
Bring to a boil over high heat, stirring, add onions; cook, stirring, just until onions turn bright green (2 minutes].
Stir in lemon juice and season to taste with salt.
To serve, ladle soup into bowls.
Garnish each serving with lemon slices and a dollop of sour cream.
Makes 6 servings.
Five Bean Casserole
Category: side-dish
By Joan

This is a sweet and sour casserole with bacon and beans.

Ingredients:
½ pound bacon
2 cups chopped onion
½ cup packed brown sugar
1 teaspoon mustard powder
½ teaspoon garlic powder
1 teaspoon salt
½ cup cider vinegar
1 (15 ounce) can butter beans
1 (15 ounce) can lima beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (28 ounce) can baked beans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Saute onion in bacon fat; add the brown sugar, mustard, garlic powder, salt and vinegar. Cook covered on low heat 20 minutes. In a four quart baking dish, combine the bacon, onion mixture, butter beans, lima beans, kidney beans, garbanzo beans and baked beans. Mix well, and bake covered for 1 1/2 hours. Uncover and bake 30 to 45 minutes longer.

Prep time: 10 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 40 mins
Yields: 10 to 12 servings

Calories: 254.4
Fat: 3.4 g
Saturated fat: 1 g
Carbohydrates: 45.9 g
Sugars: 15.6 g
Dietary fiber: 9.1 g
Protein: 12.2 g
Cholesterol: 6.9 mg
Sodium: 953 mg
Finnish Bologna & Vegetable Casserole


Ingredients:
leeks, carrots, peas, cauliflower, low sodium beef broth

Directions:
Preheat the oven to 450°F Spray a 2 quart baking dish with cooking spray.
Scatter the vegetables & bologna in the dish. Pour on the broth then sprinkle with salt & pepper.
Cover and bake for 45 minutes. Serve hot.
Graham Crackers
Category: desserts
By Carol Emley

A sweet whole wheat cracker. These are very versatile. They can be eaten plain or used in recipes as whole crackers or just crumbs.

Ingredients:
½ cup shortening
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup milk

Directions:
In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the  dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.

Yields: 4 dozen

Calories: 118.6
Fat: 4.6 g
Saturated fat: 1.1 g
Carbohydrates: 18.2 g
Sugars: 6.9 g
Dietary fiber: 1.4 g
Protein: 2 g
Cholesterol: 0.2 mg
Sodium: 74.3 mg
Hummus Spread


Ingredients:
dried garbanzo beans, garlic cloves, bay leaves, roasted sesame seeds, extra virgin olive oil, garlic cloves

Directions:
For the beans: Rinse beans and pick over.
place in a large pot, cover by at-least 2" with water (if you have hard water toss in a pinch of baking soda] Bring to a boil for 2 minutes, turn off stove and let them sit until cooled to room temperature.
About 2 hours.
Drain beans and rinse.
Rinse out pot and return beans, again, cover with water, add garlic and bay leaf, bring to a boil, reduce to simmer Cook until tender, 45 minutes to 1 hour.
Drain and cool.
For the Tahini: Place sesame seeds and sesame oil in the food processor, grind until it's formed a paste.
If it seems dry add some of the olive oil.
For the Hummus: Add garlic to the hummus and pulse until finely chopped.
Add beans and turn on processor, drizzle olive oil into processor, allow to run until desired consistency is reached.
Add salt and pepper to taste and pulse until mixed.
Optional: You can replace some of the olive oil with a bit of reduced fat sour cream to attain the desired creaminess without as much fat.
Crunchy Oven-Baked Zucchini Sticks


Ingredients:
zucchini, eggs, panko breadcrumbs

Directions:
Heat oven to 425.
Prepare a baking sheet with metal rack on top.
Slice zucchini into finger-sized sticks.
Pour bread crumbs into a small bowl.
In a separate bowl, beat eggs with a teaspoon of water.
Dip zucchini sticks into egg and then roll in breadcrumbs and place on the metal rack.
Bake for about 15 minutes.
Zucchini sticks should be tender without getting limp - you will need to watch this.
Sweet Potato Cranberry Quiche


Ingredients:
sweet potato, carrot, fresh cranberries, sugar, milk, eggs, cream cheese, nutmeg, salt

Directions:
Prepare the short crust (or get your Pillsbury out of the fridge!] Line an 11-inch quiche pan with it, and pre-bake.
Peel the sweet potatoes and carrots and grate by hand or shred in food processor.
Put them in a pot, douse with boiling, salted water, bring to a boil, and cook for 5 minutes.
Drain well.
Wash the cranberries removing soft or brown berries.
Put them in a non-reactive pot with sugar and cook them covered, over low heat for 10 minutes, stirring occasionally.
Remove the lid and cook the berries 5 minutes more, stirring constantly-- you want them soft, but not popped.
Add the potatoes and carrots and cook for 4 minutes more, stirring constantly.
Beat together the milk, eggs, cream cheese, nutmeg and salt.
Stir in the vegetable mixture and pour the filling carefully into the prepared shell.
Bake at 375°F for 40 minutes or until the filling is firm.
Can be made day before and re-warmed.
Can serve hot or at room temperature.
Pork and Cranberry Sausage Rolls


Ingredients:
ground pork, cranberry sauce, egg, Worcestershire sauce, sage leaves, sea salt, fresh ground black pepper, puff pastry, egg, fennel seeds

Directions:
Preheat the oven to 220°C/425°-450°F/7-8 gas mark.
Place the ground pork/pork mince, breadcrumbs, cranberry sauce, egg, Worcestershire sauce, salt and pepper in a bowl and mix to combine.
Place 1/2 of the mixture along the middle of each pastry half and roll up to enclose, seam-side down.
Cut the rolls into pieces and place on baking trays lined with non-stick paper; brush with extra egg and sprinkle with the fennel seeds.
Bake for 25 minutes or until the sausage rolls are golden and cooked through.
TIP: uncooked rolls can be frozen for up to three months. Defrost them in the fridge before cooking.
Nashville Hot Chicken and Waffle Sandwich
Category: uncategorized
By NicoleMcmom

When you want to impress dinner guests in the most delicious way, try this hot chicken waffle sandwich! The waffle is tender and slightly sweet, which balances the spiciness from the chicken perfectly. The chicken is insanely crunchy on the outside with a slightly sticky, spicy glaze. The hot chicken and cold crunch of the slaw is perfect.

Ingredients:
4 (5 ounce) boneless, skinless chicken thighs
2 cups buttermilk
2 tablespoons hot sauce
2 cups oil for frying, or as needed
1 ½ cups all-purpose flour
2 tablespoons paprika, divided
2 teaspoons garlic powder, divided
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
¼ cup cayenne pepper
2 tablespoons brown sugar
2 tablespoons maple syrup
1 cup coleslaw
1 ½ cups Belgian waffle mix (such as Krusteaz®)
⅔ cup water
1 large egg
3 tablespoons vegetable oil
cooking spray

Directions:
Begin preparing chicken: place chicken thighs in a medium bowl. Add buttermilk and hot sauce and stir to coat. Cover and refrigerate for at least 1 hour, or overnight. Prepare waffles: combine waffle mix, water, egg, and oil in a medium bowl; whisk until well combined. Preheat the oven to 250 degrees F (120 degrees C). Preheat a mini waffle maker according to manufacturer's instructions. Spray waffle maker with cooking spray. Cook waffles one at a time until golden brown. Place cooked waffles on a baking sheet and place in the oven to keep warm. Finish preparing chicken: heat 3 inches of oil to 350 degrees F (175 degrees C) in a deep cast iron skillet or Dutch oven. While oil heats, combine flour, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish. Remove chicken thighs from the buttermilk mixture one at a time and allow excess to drip off. Coat chicken lightly in flour mixture and shake off any excess. Repeat the process once more, dipping chicken back in the buttermilk mixture and flour mixture, and shaking off any excess. Place chicken on a wire rack set inside a rimmed baking sheet. Repeat to coat remaining chicken. Fry 2 chicken thighs at a time in the hot oil until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees F), turning 2 to 3 times, about 8 minutes per batch. Drain chicken on a clean wire rack set inside a paper towel-lined baking sheet. Combine remaining paprika, garlic powder, salt, and pepper with cayenne pepper and brown sugar in a medium bowl. Carefully whisk in 1 cup of the hot frying oil. Brush each fried chicken thigh with the spicy oil mixture. Stir maple syrup into the remaining spice mixture. Place 1 piece of chicken on a waffle and top with 1/4 cup coleslaw. Drizzle with 2 teaspoons of the spicy maple mixture and place a second waffle on top. Repeat with remaining ingredients and serve immediately.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 45 mins
Yields: 4 sandwiches

Calories: 989.6
Fat: 43.4 g
Saturated fat: 9 g
Carbohydrates: 113.7 g
Sugars: 15.8 g
Dietary fiber: 6.5 g
Protein: 37.6 g
Cholesterol: 142.6 mg
Sodium: 2386.7 mg
Broccoli Hash Brown Casserole


Ingredients:
hash browns, broccoli, salt, pepper, onion, butter, sour cream, sharp cheddar cheese, butter

Directions:
"Saute onions in 1/2 stick butter.  Mix onions with broccoli, hash browns and soups, Salt and pepper to taste.  Pour into a greased 9 x 13 pan.  Top potatoes with the following, in order:  sour cream, sharp cheddar cheese and Ritz cracker crumbs.  Bake for 1 hour and 15 mins at 300 degrees."
Jackie's Guacamole


Ingredients:
Hass avocadoes, tomatoes, onion, garlic powder, lemon juice, green chili pepper, salt, pepper, ground coriander

Directions:
Mash avocados in mixing bowl., Add all other ingredients & mix well., Chill until served.
Banana Oat Bars


Ingredients:
oatmeal, unsweetened dried shredded coconut, raisins, walnuts, ground flax seeds, cinnamon, apple cider vinegar, bananas, apple

Directions:
Preheat oven to 350 degrees F.
Lightly oil 9x9 glass pan using a paper towel.
Mix oats, coconut, raisins, walnuts, flax seeds and cinnamon in medium bowl and set aside.
In a large mixing bowl, mash the bananas. (I use an electric mixer.].
Add chopped apple and dry ingredients and mix with a spoon until well combined.
Press into baking pan and bake for 30 minutes.
Cool on a wire rack. When cool, cut into 24 bars.
Pecan Praline Candy


Ingredients:
sugar, brown sugar, half-and-half cream, marshmallows, pecans, butter, vanilla, cinnamon

Directions:
Butter 2 cookie sheets, or line with wax paper.
In a saucepan, combine sugars, cream and marshmallows.
Cook, and stir over low heat until marshmallows are completely melted.
Cook, over medium heat, stirring occasionally until a candy thermometer reads 234 degrees- 240 degrees (soft ball stage].
WITHOUT stirring or scraping, pour hot liquid into another saucepan.
Add the pecans, butter, vanilla and cinnamon.
Stir rapidly until mixture is thickened and creamy (about 3 minutes].
Drop quickly by rounded tablespoonfuls onto prepared pans.
Flatten slightly.
Let stand until set.
Store in an airtight container.