xiaoxl/recipe_data huggingface dataset:
Chili Beef for Hotdogs or Chili Mac or Chili 3,4, 5 Way


Ingredients:
lean ground beef, onion, tomato paste, tomato sauce, water, sugar, chili powder, salt, pepper, bay leaves, white vinegar

Directions:
Combine beef, onion, tomato paste and sauce, water, sugar, chili powder garlic salt, salt and pepper in a large pot or dutch oven. Mix until all ingredients are combined. Add bay leaf. Cover and simmer on medium low heat for 2 hours. Stir in the vinegar and cook for another 30 minutes.
To make Chili Mac: plate some cooked spaghetti noodles, top with a couple of tablespoons of catsup, chili beef, shredded cheese, chopped, raw onions and parmesan cheese. I have heard that Steak and Shake uses a sort of spiced up catsup- adding worchestershire sauce to catsup.
Hermit Cookies


Ingredients:
flour, baking soda, salt, cinnamon, ginger, ground cloves, raisins, sugar, margarine, eggs, molasses, sugar

Directions:
Mix the flour, baking soda, salt, cinnamon, ginger, cloves, raisins and nuts in a bowl.  Cream 2 cups sugar, margarine and eggs in a mixing bowl until light and fluffy.  Beat in the molasses.  Add the flour mixture and mix well.  Chill, covered, for 2 hours.
Preheat the oven to 325*F.
Shape the dough into fingersize pieces.  Roll in sugar.  Arrange on greased cookie sheets.
Bake for 7 minutes.  Cool on wire racks.
Choco-Monkey Protein Shake


Ingredients:
skim milk, banana

Directions:
Place all ingredients in a blender, with a handful of ice cubes., Blend until smooth.
Jalapeno Lime Coleslaw Dressing


Ingredients:
fresh lime juice, lime zest, honey, garlic, salt, rice vinegar, canola oil, cabbage, carrot, onion, celery

Directions:
Puree all of the dressing ingredients in a blender or processor, except the oil.
Emulsify slowly with the oil. Supposedly you can sub the oil with half buttermilk and half mayo, but I haven't tried this yet.
Put together the coleslaw of your choice, add dressing and refrigerate for a few hours.
I usually make half of this- depends on how many you're serving!
Aubergine Lebanon (Lebanese Eggplant)


Ingredients:
eggplant, garlic cloves, olive oil, diced tomatoes, brown sugar, black pepper, onion, flour, salt, dried basil

Directions:
Cook the eggplant in boiling salted water for about 10 minutes. Drain well.
Saute the onion, garlic, and mushrooms in the olive oil. Add flour and stir until smooth. Add remaining ingredients and bring to a boil. Once boiling, remove from heat.
Pour into a lightly greased casserole dish and bake at 375 F for 25 minutes. Serve hot.
Blackberry Mint Juleps


Ingredients:
fresh blackberries, pure vanilla extract, mint, Bourbon, seltzer water

Directions:
In a small bowl, mash together the blackberries, sugar and vanilla and let sit at room temperature until juicy, about 20 minutes.
Strain the mixture through a sieve into a bowl, pressing against the solids with a rubber spatula; discard the seeds.
For each drink, place about 3 tablespoons of the blackberry syrup and 8 mint leaves into a cocktail glass and muddle together using the handle of a wooden spoon.
Fill with crushed ice, 1/4 cup bourbon and a splash of seltzer. Garnish with a mint sprig.
Southwestern Pinwheels


Ingredients:
light cream cheese, sharp cheddar cheese, green onions, chunky salsa, chipotle chile in adobo, fresh cilantro, ground cumin, spinach tortillas, tortillas, fresh cilantro, salsa

Directions:
In small bowl, combine cream cheese, shredded cheese, green onion, salsa, cilantro and cumin.
Mix until combined.
Spread cheese mixture over tortillas.
Place a layer of spinach over cheese.
Roll tightly and then wrap in plastic.
Chill at least 1 hour or up to 8 hours.
Cut crosswise into 1-inch pieces.
Place on a serving platter with the cut side up.
Garnish each pinwheel with cilantro sprig. Cover and chill up to 1 hour before serving. Before serving, add a dollop of salsa to the  top of each pinwheel.
Pineapple and Apricot Skillet Chicken
Category: meat-and-poultry
By ALYSSAF1

Tender chicken is paired with tangy pineapples and sweet apricots for a truly Caribbean taste. Serve over jasmine rice or couscous.

Ingredients:
2  fresh apricots, pitted and diced
1 (8 ounce) can crushed pineapple, with juice
1 tablespoon olive oil
4  skinless, boneless chicken breast halves
1 tablespoon lemon juice
1 tablespoon butter
1 teaspoon orange zest
½ cup dark rum
¼ cup brown sugar
1 tablespoon onion powder
½ teaspoon ground ginger
1 pinch ground white pepper
salt to taste
1  yellow bell pepper, chopped
1  red bell pepper, chopped

Directions:
Place the pineapple and its juice and the apricots into a blender or food processor, and puree until smooth. Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet, and sprinkle with lemon juice. Cook until lightly browned on both sides, about 10 minutes. Stir the butter and orange zest into the skillet, then when the butter is melted, pour in the rum. Carefully light with a match, and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture, brown sugar, onion powder, ginger, salt and pepper. Reduce heat to low, and simmer for 5 minutes.  Add the red and yellow bell peppers, and simmer until the peppers are hot, but still crisp. Remove from heat, and serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 374.9
Fat: 10.1 g
Saturated fat: 3.3 g
Carbohydrates: 26.9 g
Sugars: 23.8 g
Dietary fiber: 1.1 g
Protein: 27.2 g
Cholesterol: 79.6 mg
Sodium: 88.9 mg
Lemony Cabbage-Avocado Slaw
Category: salad
By AR Cook

Creamy avocado and bright lemon make great partners in this colorful salad.

Ingredients:
6 cups finely shredded white and red cabbage
1  ripe avocado, diced
1 small red bell pepper, chopped
¼ cup shelled hemp seeds
3 tablespoons lemon juice
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped red onion
¼ teaspoon fine sea salt

Directions:
Combine cabbage, avocado, red bell pepper, hemp seeds, lemon juice, cilantro, onion, and sea salt in a large bowl; toss together until slaw has a creamy consistency.

Prep time: 25 mins
Total time: 25 mins
Yields: 4 servings

Calories: 173.4
Fat: 11.9 g
Saturated fat: 1.5 g
Carbohydrates: 14.2 g
Sugars: 4.9 g
Dietary fiber: 7.2 g
Protein: 5.9 g
Sodium: 133.8 mg
Hot Breakfast Sandwich


Ingredients:
bacon, egg, ketchup

Directions:
Now you can either toast your bread or if you like leave it untoasted (I always have mine untoasted, but everyone else in my family toast theirs].
Fry the bacon (you can grill].
Fry egg.
Cut fat off bacon.
Place on one of the slices of toast.
Place the fried egg on top.
Add whichever sauce you prefer (I wouldn't recommend the both together].
Top with other piece of toast.
Cut down the middle.
Enjoy.
Ooie-Gooie-Chocolate -Caramel-Macadamia Chunk Cookies


Ingredients:
unsalted butter, sugar, light brown sugar, eggs, vanilla extract, real maple syrup, flour, baking soda, salt, rolled oats

Directions:
Cream butter & sugars in large mixing bowl.  Add eggs, extracts, syrup, and cream.
In another bowl, sift and mix flour, baking soda and salt.  Stir in chocolate chips, oats, and toasted nuts.  Fold dry ingredients into butter mixture.
Chill dough for 1 hour.  Preheat oven to 350 and PLACE A PIECE OF PARCHMENT PAPER ONTO YOUR COOKIE SHEET.
Place a heaping tablespoon of dough into palm of your hand, and press one chocolate covered caramel candy into center of each piece of dough.  Wrap dough around candy, covering completely.
Bake cookies for 14-16 minutes, until lightly browned.  Cool in pan until well set, then onto rack.  Don't eat hot, as caramel is LAVA-like 8-].
Serve with *plenty* of milk.
Chocolate Cinnamon Rolls


Ingredients:
white sugar, ground cinnamon, pecans, powdered sugar, milk

Directions:
Grease two 9-inch round baking pans.
Roll one bread loaf into 16 x 10-inch rectangle on lightly floured surface.
Combine sugar and cinnamon in small bowl.
Sprinkle 2 tablespoons sugar/cinnamon mixture over dough, leaving 1/2-inch border around sides.
Sprinkle with 1 cup chocolate morsels and 1/2 cups chopped pecans.
Roll up dough starting at short end and seal edges.
Cut into 6 slices.
Place cut side up in prepared baking pan.
Repeat with remaining bread loaf, sugar mixture, morsels and nuts.
Place in second prepared baking pan.
Cover and let rise in warm place until dough almost fills pans.
Preheat oven to 350 degrees.
Bake for 25 to 30 minutes or until deep golden brown.
Cool slightly and drizzle with Glaze.
For Glaze: Combine powdered sugar and milk to make a siff glaze.
Memphis BBQ Pork Totchos
Category: appetizers-and-snacks
By Leslie Kelly

A mashup of the BBQ pork nachos that are on so many menus in Memphis and the South-of-the-Border influenced Totchos that have blown up as the must-try bar food in Seattle. Serve with extra barbeque sauce for dipping.

Ingredients:
1 (28 ounce) package frozen bite-size potato nuggets (such as Extra Crispy Tater Tots®)
2 cups shredded pepperjack cheese
2 cups cooked pulled pork
½ cup chopped white onion
¼ cup chopped pickled jalapeno peppers
½ cup barbeque sauce (such as Cattlemen's®)
1 cup prepared coleslaw  (Optional)
1 bunch green onions, sliced

Directions:
Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet. Bake in the preheated oven for 20 minutes. Shake baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes longer. Remove baking sheet from oven and turn on oven's broiler. Top potato nuggets with pepperjack cheese, pulled pork, onion, and jalapeno peppers. Drizzle barbeque sauce over "totchos". Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 619.1
Fat: 32.1 g
Saturated fat: 12 g
Carbohydrates: 57.2 g
Sugars: 8.1 g
Dietary fiber: 5 g
Protein: 31.7 g
Cholesterol: 105.4 mg
Sodium: 1674.8 mg
Rocky Road Rice Pudding


Ingredients:
milk, vanilla pudding mix, miniature marshmallow, walnuts

Directions:
In a medium saucepan combine milk and rice.
Bring just to boiling over medium heat.
Stir in pudding mix.
Cook, stirring constantly, until mixture comes to a full boil.
Remove from heat.
Cover and let stand 5 minutes.
Stir in the marshmallows, chocolate pieces, and walnuts.
Pour into six 6-oz cups or dessert dishes.
Cool at room temperature about 1 hour before serving, or in the fridge.
If desired, garnish with additional marshmallows, chocolate pieces, and/or walnuts.
Strawberries and Cream Bread Pudding
Category: desserts
By TGAGNE

I love all things strawberry so when I was asked to make bread pudding I decided to try adding strawberries.  The results were heavenly.  I have never liked bread pudding... until now that is.  I will definitely be adding this to my list of favorites.

Ingredients:
2 tablespoons butter, melted
7 (1 ounce) slices day-old bread, torn into small pieces
¾ cup chopped fresh strawberries
3  eggs
1 ¼ cups milk
¾ cup light cream
¼ cup strawberry preserves
¾ cup white sugar, or to taste
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Butter the bottom and sides of an 8 inch square baking dish with the melted butter. Toss bread with the chopped strawberries, and place into the prepared pan.  Beat the eggs, milk, cream, strawberry preserves, sugar, and vanilla in a medium bowl until frothy.  Pour over the bread and lightly press down with a spatula until the bread has absorbed the milk mixture. Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 - 8 inch square pan

Calories: 191.1
Fat: 7.1 g
Saturated fat: 3.8 g
Carbohydrates: 28.1 g
Sugars: 19.3 g
Dietary fiber: 0.6 g
Protein: 4.2 g
Cholesterol: 63.5 mg
Sodium: 160.5 mg
Pineapple Fritters
Category: bread
By William

Something yummy and easy to make. My mom makes these every New Year's Day. These fritters are best served immediately.

Ingredients:
oil for frying
1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
1 cup self-rising flour
½ cup milk
1  egg
2 cups white sugar
2 tablespoons confectioners' sugar for dusting, or as needed  (Optional)

Directions:
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk pineapple, flour, milk, and egg together to form a light and fluffy batter. Bring reserved pineapple juice to a boil in a small saucepan. Add white sugar and stir to dissolve; lower heat. Simmer until thickened glaze forms, about 10 minutes. Remove from heat and cool to room temperature, about 15 minutes. Drop spoonfuls of batter in the hot oil, 2 to 3 pieces at a time, and fry until golden brown, 3 to 4 minutes. Drain on paper towels. Drizzle glaze over fritters and dust with confectioners' sugar.

Prep time: 10 mins
Cook time: 13 mins
Total time: 38 mins
Yields: 24 fritters

Calories: 128.9
Fat: 4 g
Saturated fat: 0.6 g
Carbohydrates: 22.9 g
Sugars: 18.9 g
Dietary fiber: 0.2 g
Protein: 1 g
Cholesterol: 8.2 mg
Sodium: 71.2 mg
Clare's Healthy Bouillabaisse


Ingredients:
olive oil, leeks, yellow onions, garlic cloves, carrots, green beans, yukon gold potatoes, diced tomatoes, white wine, parsley, black pepper, cayenne, salt, saffron thread, lemon juice, lump crabmeat

Directions:
If using olive oil, heat it over medium in a large non-stick soup pot.  Otherwise, spray treat a large non-stick soup pot with cooking spray and heat over medium.
Saute the leeks for 2-3 minutes.  Add the onions and garlic, and saute for another 3 minutes.  Add the carrots and cook, stirring for another 3 minutes.  Add the potatoes and green beans.  Cook, stirring for 3 more minutes.
Add the tomatoes, wine, broth, and seasonings.  Bring to a light boil, reduce heat, and simmer, covered for 20-30 minutes, until carrots and potatoes are softened to just tender.
Stir in the crabmeat, lemon juice, and then the tilapia.  Stir once or twice, very gently.  Cook for 7-10 minutes, until white fish is cooked through.
You can top this with parmesan cheese or crutons if desired.
Brown-Buttered Sugar Snap Peas With Pecans


Ingredients:
sugar snap peas, butter, pecan pieces, salt, pepper

Directions:
In large saucepan of boiling salted water, cook the peas until crisp tender, 2 minutes; drain.
In large heavy skillet, heat the butter over medium-high heat until golden brown and fragrant, 1 to 3 minutes.
Add the pecans and cook, stirring until lightly toasted, 2-3 minutes.
Stir in the peas and cook until heated through; season with salt and pepper.
Chocolate & Olive Oil Mousse


Ingredients:
bittersweet chocolate, eggs, sugar, extra virgin olive oil, brandy, coffee

Directions:
In a double boiler, melt chocolate over low heat. Cool slightly. Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, brandy and melted chocolate.
Using an electric mixer, whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry.
Fold whites into chocolate mixture so that no white streaks remain. Spoon into an 8- or 10-cup serving bowl or divide among 8 or 10 dessert cups or glasses. Cover with plastic wrap and refrigerate for 24 hours before serving.
Velveeta-Stuffed Meatloaf


Ingredients:
ground beef, onion, garlic powder, eggs, barbecue sauce, Worcestershire sauce, Velveeta cheese, ketchup, brown sugar

Directions:
Pre heat over at 325°F.
Mix ground beef, onion, garlic powder, eggs, bread crumbs bbq sauce, and worcestershire sauce together.
Form into a loaf, place in a baking bag, and put it in a small roaster.
Bake 1 hr, then pull loaf out of the baking bag and place on cookie sheet.
Melt velveeta cheese on stove top, use low heat or it will burn.
Cut the top of the meatloaf making a deep well. Keep it 1 whole piece.
DO NOT scoop the meat out with a spoon,  because the top will go back on the loaf.
Pour the melted cheese in the meatloaf, and place the piece of hamburger back on the meatloaf.
Mix together the sauce, and pour over meatloaf.
Place back in the over for 20 to 30 minutes.
Doggie Bark


Ingredients:
carob chips, cinnamon

Directions:
Line a cookie sheet with foil that has been sprayed with non-stick cooking spray.
Place the carob chips and peanut butter in the top of a double boiler over boiling water, stir until mixture melts and becomes creamy.
Mix in the nuts and cinnamon.
Pour the mixture onto the prepared cookie sheet and place in the freezer for 15 minutes or refrigerate for 30.
Peel off foil and break into 1 x 2 inch pieces.
Store in airtight container for up to 2 weeks.
Tarragon Grilled Chicken With Green Bean Salad


Ingredients:
chicken breasts, tarragon, garlic, lemon juice, asparagus, green beans, sweet peas, fennel bulb, cherry tomatoes, lemons, olive oil

Directions:
Take tarragon, garlic, lemon, juice and 1/4 cup extra virgin olive oil and blend in a food processor.
Trim chicken and place in a pan and cover with tarragon marinade, cover and chill for 20 minutes.
Grill chicken. Set aside to cool while making salad.
In a large pot, boil 3 quarts of water. When boiling add the lemon (reserve zest] then add fennel. Cook for 4 minutes or until tender. Remove fennel with a hand strainer into an ice water bath, leaving lemon behind.
Follow the same method with green beans and asparagus. They all cook at different temperatures and you need to cook at least 4 minutes. After each minute check crispness until finished. Refresh ice bath each time.
Reserve poached vegetables on a paper towel to dry while making warm vinaigrette.
In a large sauté pan add rest of oil and sherry vinegar. Cook on medium high till hot then add tomatoes and peas. Sauté till tomatoes start to break down then immediately remove.
Place vegetables in a large bowl then pour vinaigrette over and toss. Place on 4 plates or bowls.
Slice chicken on the bias and place each sliced breast on salads and garnish with dried edamame seeds.
Mustard Roasted Chicken and Vegetables


Ingredients:
boneless skinless chicken breasts, Dijon mustard, light soy sauce, black pepper, carrots, potatoes, asparagus spears, olive oil, fresh rosemary, salt

Directions:
Preheat oven to 400 degrees.
Combine whole grain mustard, dijon mustard, soy sauce, and black pepper in a bowl. Add chicken and set aside.
Peel and slice carrots, cut onions, cut asparagus, and cut potatoes. Add to a roasting pan or casserole dish.
Add olive oil, chopped rosemary, and salt to vegetables. Coat thoroughly.
Nestle chicken among the vegetables.
Back on the center rack 40-50 minutes or until chicken is cooked and veggies are soft.
Divide chicken among plates and enjoy!
Simple 1-2-3 Marinated Vegetable Salad


Ingredients:
white vinegar, canola oil, sugar, salt, onion, green peppers, cucumbers, tomatoes

Directions:
Make the dressing by combining all the dressing ingredients in a small bowl.
Whisk until the sugar is dissolved.
Set aside.
To make the salad: Place all the chopped vegetables in a large bowl with a lid and pour the dressing over all.
Use a wooden or plastic spoon to gently stir so that the dressing coats all the vegies and everything is well mixed.
Cover and chill at least six hours before serving, stirring at least every hour.
When ready to serve, let salad stand at room temperature for 5 minutes.
This is easiest to eat when served in a bowl and eaten with a spoon.
Be sure to get plenty of the juices into each bowl.
Fish Pie


Ingredients:
milk, margarine, butter, all-purpose flour, small caper, fresh parsley, peas, celery rib, lemon juice, potatoes, margarine, butter, sour cream, nutmeg

Directions:
Preheat oven to 400 degrees F.
Put the fish in a baking dish and season with salt and pepper.
Pour over 1 cup of the milk and dot with a few flecks of butter, bake in the oven for 15 minutes.
Strain but reserve the cooking juices, remove any skin from the fish and flake the flesh in large pieces.
Make the sauce, melt the rest of the butter in a saucepan, stir in the flour and cook it for 1 minute, start adding the cooking juices bit by bit, stirring all the time, after that add the rest of the milk, if still too thick just add a little more milk.
Season the sauce with salt and pepper.
Mix in to the sauce: fish, prawns, eggs, capers, parsley, peas and celery, add the lemon juice and check the seasoning.
Pour the fish mixture in a 1½ liter greased ovenproof dish.
Mash the potatoes with the butter, sour cream and nutmeg, check the seasoning, and then spread this on top of the fish.
Bake in the oven at 400F for 30 <U+0096>40 minutes.
Garlic Lime Chicken & Pasta


Ingredients:
garlic, olive oil, lime, juice of, chicken breasts, beer, brown sugar, Dijon mustard, fresh basil, limes, juice of, zucchini, grape tomatoes, asiago cheese

Directions:
Saute garlic in the olive oil, add the juice of one lime. Nestle in the chicken breasts and fry on high heat to brown up the outsides real well. Pour in about 2 tbsp of the beer, and let simmer down on high heat.
Remove the chicken to cut into bite sized pieces (probably not done yet, but that’s ok]. While you are cutting the chicken, the sauces in the pan are still doing their thing.
Return the chicken to the pan and let them cook in the scrumptious saucy bits of goodness for about 5 minutes.
Meanwhile, mix together the vinegar, mustard, brown sugar in a cup. Pour it over the chicken chunks and stir.
Start sauteeing the zuchinni in some olive oil with a little sea salt.
After about 3 minutes of that getting settled, add in the remainder of the beer, the lime juice, and the basil. Let everything cook until sauce is thickened - just a couple minutes.
Toss with cooked pasta & zuchinni, top with asiago & serve with a salad. YUM!
Melon Rings with Strawberries


Ingredients:
cantaloupe, honeydew melon, strawberry

Directions:
Cut melon crosswise into 5 1 inch rings.
Remove seeds and put on serving plate.
With a knife loosen pulp from rind but do not removed the rind.
Slice pulp into bite size pieces.
Arrange 5 or 6 strawberries (with hulls attached] in center of melon ring.
Broccoli Buffet Salad
Category: salad
By kelcampbell

This is a great salad to pack for lunch at work, or to take to family gatherings.  Try adding a bit of crumbled, cooked bacon for variety!

Ingredients:
3 cups broccoli florets
½ cup chopped red onion
¼ cup sunflower seeds
½ cup chopped raisins
½ cup crumbled feta cheese
½ cup plain low-fat yogurt
¼ cup light mayonnaise
2 tablespoons white sugar
1 tablespoon lemon juice
salt and pepper to taste

Directions:
In a measuring cup, mix together yogurt, mayonnaise, sugar, and lemon juice. In a salad bowl, stir together broccoli, red onion, sunflower seeds, raisins, and crumbled feta cheese. Toss with yogurt dressing, and season with salt and pepper to taste. Cover, and refrigerate for 2 hours.

Prep time: 25 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 119.3
Fat: 3.2 g
Saturated fat: 2.1 g
Carbohydrates: 20.1 g
Sugars: 14.7 g
Dietary fiber: 1.8 g
Protein: 4.6 g
Cholesterol: 12.4 mg
Sodium: 267.1 mg
Molasses Spice Crackles


Ingredients:
all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, salt, brown sugar, margarine, molasses, granulated sugar

Directions:
Combine first 6 ingredients in a bowl, and stir well. Set aside. Place brown sugar, margarine, molasses, and egg white in a food processor, and process until blended. Add dry ingredients to food processor, and process until blended, scraping sides of processor bowl once. Gently press mixture into a ball; wrap in plastic wrap. Chill 2 hours.
Preheat oven to 375°.
Shape dough into 40 (3/4-inch] balls. Place granulated sugar in a bowl. Dip balls in cold water; shake to remove excess moisture. Roll wet balls in sugar. Place 3 inches apart on a baking sheet. Bake at 375° for 10 minutes. Remove from pan; let cool on a wire rack.