xiaoxl/recipe_data huggingface dataset:
Cream of Onion Soup


Ingredients:
butter, onions, garlic cloves, low sodium chicken broth, russet potatoes, dry sherry, fresh thyme, fresh chives

Directions:
Melt butter in heavy large pot over medium heat.
Add 9onions and saute until very tender and pale golden, about 25 minutes.
Add garlic, and stir 1 minute.
Add broth and potato and bring to boil.
Reduce heat; cover and simmer until potato is very tender, about 25 minutes.
Cool slightly.
Working in batches, puree soup in blender.
Return to pot.
Stir in cream, sherry and thyme.
Simmer about 10 minutes.
Season with salt and pepper.
Sprinkle with chives.
Mykonos Fillet of Sole


Ingredients:
sole fillets, lemon, dry white wine, salt, egg, garlic clove, fresh parsley, black pepper, olive oil, unsalted butter

Directions:
Put oven rack in middle position and preheat oven to 200 degrees F.
Combine fish, half of the lemon slices, wine, and 1/4 teaspoon salt in a shallow dish. Marinate, covered, at room temperature 30 minutes.
Meanwhile, whisk together egg, milk, and another 1/4 teaspoon salt in a  shallow bowl.
In another shallow bowl, stir together bread crumbs, garlic, parsley, pepper, remaining 1/4 teaspoon salt.
When fish is done marinating, dip fish pieces, one at a time, in egg mixture, letting excess drip off, then dredge in bread crumb mixture, shaking off excess. Transfer to a sheet of waxed paper, arranging fish in one layer.
Heat 2 tablespoons oil and 1/2 tablespoon butter in a 12" non-stick skillet over moderately high heat until hot but not smoking. Fry 2 pieces of fish, turning over once, until golden and just cooked through, 4-5 minutes total.  Transfer to a baking sheet and keep warm in oven, then cook remaining 2 pieces of fish in remaining 2 tablespoons oil and the remaining 1/2 tablespoon butter in the same manner.
Serve fish with remaining lemon slices.
From Scratch Tuna Noodle Casserole


Ingredients:
elbow macaroni, butter, butter, celery, onion, flour, salt, mustard powder, black pepper, milk, tuna, cheddar cheese, pimiento

Directions:
Preheat oven to 375°F.
Cook noodles, drain, and set aside.
Meanwhile, combine breadcrumbs with 1 tablespoon melted butter.
Set aside.
For sauce, in a medium saucepan cook onion and celery in 1/4 cup butter until softened.
Stir in flour, salt, mustard powder, and black pepper.
Add milk all at once.
Whisk until slightly thickened and bubbly.
Combine sauce, tuna, cheese, roasted pepper or pimiento, and cooked noodles.
Transfer to a 1 1/2 quart casserole dish.
Sprinkle with breadcrumb mixture.
Bake, uncovered, for 20-25 minutes until bubbly and breadcrumbs are golden brown.
Ploughman's Soup


Ingredients:
butter, onions, whole wheat flour, ale, Worcestershire sauce, cheshire cheese, onion rings, scallion

Directions:
Melt the butter in a large, heavy pan. Gently saute the onion until golden. Stir in the flour and cook for 1 minute. Remove from the heat, then gradually whisk in the stock and ale. Return to the heat and bring to a boil. Simmer 5 minutes or until thickened. Stir in the Worcestershire sauce.
Reserve 1/4 cup of the cheese. Stir in the remaining cheese, a bit at a time (keeping the heat low], until the cheese is all melted. Season with salt and pepper. Garnish each bowl with the reserved cheese and the onions.
Breakfast Burritos


Ingredients:
frozen hash browns, eggs, onion, green pepper, bulk pork sausage, flour tortillas, cheddar cheese

Directions:
In large skillet, fry hash browns according to directions.
Remove and set aside.
In large bowl, beat eggs; add onions and green peppers.
Pour in same skillet.
Cook and stir until eggs set.
Remove from heat.
Add hash browns and sausage.  Mix gently.
Place about 3/4 cup on each tortilla and top with 1/4 cup cheddar cheese.
Roll up and place on ungreased baking sheet.
Bake at 350°F for 15-20 minutes or until heated through.  Serve with salsa.
Orange-Teriyaki Injected Rotisserie Chicken


Ingredients:
soy sauce, oranges, juice of, medium-dry sherry, frying chickens

Directions:
Mix all marinade ingredients. Using a culinary food injector, inject chicken absolutely everywhere -- including wings and back. Use up as much marinade as possible. The chicken should be overflowing with marinade. Discard any remaining.
Truss chicken (you could put some orange slices and garlic cloves in the cavity first, if desired]. Affix chicken securely to rotisserie spit. Roast about 1 hour or until instant-read thermometer reads 170 to 180 when inserted in thigh. If possible, turn heat off rotisserie and let chicken spin 10 to 15 minutes off the heat. Or remove from spit and let rest, covered, breast side down, 15 minutes before carving.
Chewy Chocolate Weetbix Slice


Ingredients:
brown sugar, unsalted butter, egg, vanilla essence, cocoa powder, self raising flour, icing sugar, cocoa powder, milk

Directions:
preheat oven to 160c., lina a 20cm square slice tin., combine all ingredients in a bowl., press into tin HARD., bake for 20 minutes or until a skewer comes out clean., ICING., mix all three ingredients, pour over slice and allow to cool in tin.
Bittersweet Creme Eggs


Ingredients:
corn syrup, butter, powdered sugar, vanilla, sea salt, bittersweet chocolate

Directions:
In a bowl, beat together corn syrup, butter, powdered sugar, vanilla and sea salt.
Remove 1/3 of the mixture to another bowl and stir in the food colourings.
Chill 1 hour.
Roll 16 small balls of the "yellow" mixture and place on a plate, freeze until solid.
Make 16 pieces of the "white" mixture and flatten each into a rough disk.
Place one frozen "yolk" in the centre of each "white" and wrap the white mixture around it, smoothing into a rough egg shape.
Place completed eggs on a plate and chill.
Melt the bittersweet chocolate in a double boiler or microwave and dip the eggs to coat.
Allow to harden completely at room temperature.
Oatmeal Cranberry White Chocolate Chunk Cookies
Category: desserts
By Christina

Oatmeal cookies using dried cranberries and white chocolate chips, or you can use chocolate chips if you wish.

Ingredients:
⅔ cup butter, softened
⅔ cup packed brown sugar
2  eggs
1 ½ cups rolled oats
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 ¼ cups dried cranberries
⅔ cup coarsely chopped white chocolate

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

Prep time: 20 mins
Cook time: 12 mins
Total time: 44 mins
Yields: 2 1/2 dozen

Calories: 133.6
Fat: 6 g
Saturated fat: 3.5 g
Carbohydrates: 18.8 g
Sugars: 10.4 g
Dietary fiber: 0.8 g
Protein: 1.9 g
Cholesterol: 24.1 mg
Sodium: 119.7 mg
Royal Icing II
Category: desserts
By Kristen Pontier

This recipe is  the 'glue' that holds gingerbread houses together, and makes it still edible.

Ingredients:
3 tablespoons meringue powder
4 cups sifted confectioners' sugar
6 tablespoons water

Directions:
Beat all ingredients at low speed  for 7 to 10 minutes, or until icing forms peaks.  Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.

Yields: 3 cups

Calories: 43.4
Carbohydrates: 10.8 g
Sugars: 10.3 g
Protein: 0.2 g
Sodium: 2.7 mg
Purple Hooter
Category: drinks
By TEARSOFDAWN

My all-time favorite shooter, this drink is responsible for cutting my I.Q. in half on a few occasions.

Ingredients:
1 (1.5 fluid ounce) jigger vodka
½ fluid ounce triple sec
1 ½ teaspoons black raspberry liqueur

Directions:
Pour the vodka, triple sec, and raspberry liqueur into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 178.5
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 10.2 g
Sugars: 9.3 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 1.9 mg
Sweet and Sour Balsamic Baby Onions


Ingredients:
butter, brown sugar, salt, black pepper

Directions:
Cook the unpeeled onions in boiling water to cover for about 10 minutes; drain.
Plunge into ice water to stop the cooking process; drain well.
Peel the skin off of the onions.
Cook the butter with brown sugar in a saucepan or skillet until butter melts, whisking often.
Add in balsamic vinegar; mix to combine, then add in peeled onions; season with salt and pepper (if using] simmer for about 15 minutes or until thickened.
Delicious!
Grandma's Best Zucchini Bread
Category: bread
By Korrine

This top-secret family recipe for spicy, moist bread uses dates for a delicious change from ordinary zucchini bread. We like to spread warm slices with softened cream cheese for an extra-special treat!

Ingredients:
3 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground ginger
1 pinch ground black pepper
3  eggs, beaten
2 teaspoons vanilla extract
2 cups white sugar
1 cup vegetable oil
½ cup dates, pitted and chopped
2 cups shredded zucchini

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper in a bowl until evenly combined; set aside. Beat the eggs, vanilla, sugar, and vegetable oil in a mixing bowl until smooth. Fold in the flour, dates, and zucchini until no dry spots remain. Divide the batter between the two prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 3 hrs 30 mins
Yields: 2 - 9x5 inch loaf pans

Calories: 224.5
Fat: 9.9 g
Saturated fat: 1.7 g
Carbohydrates: 32 g
Sugars: 19.3 g
Dietary fiber: 0.9 g
Protein: 2.6 g
Cholesterol: 23.3 mg
Sodium: 72.8 mg
Julie's Club Crackers & Almonds


Ingredients:
butter, margarine, sugar

Directions:
Break club crackers into individual crackers. Put on two cookie sheets., Mix butter, oleo, sugar and boil until foamy about 1 minutes., Put slivered almonds on top of crackers., Pour butter mixture on crackers., Bake 10 minutes at 350 degrees. Watch carefully., Put on wax paper.
The South's Best Sweet Potato Cobbler


Ingredients:
sweet potatoes, water, sugar, all-purpose flour, ground cinnamon, ground nutmeg, salt, butter, all-purpose flour, salt, shortening, water, butter, sugar

Directions:
In a saucepan, cook sweet potatoes in water until crisp-tender, about 10 minutes. Drain reserving 1-1/2 cups cooking liquid.
Layer sweet potatoes in a greased 13-in. x 2 inches baking dish; add reserved liquid.
Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes.  Dot with butter.
For pastry, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, toss with a fork until a ball forms.
On a floured surface, roll pastry into a 13-in. x 9-in. rectangle. Place over filling; cut slits in top. Brush with melted butter; sprinkle with sugar.
Bake at 400F for 30-35 minutes or until top is golden brown.
Spanish Tortilla With Vidalia Onions & Ham


Ingredients:
frozen southern style hash brown potatoes, eggs, milk, unsalted butter, ham, salt, parsley, cilantro

Directions:
Make sure cooking oil is hot enough before you toss the frozen diced hash brown potatoes (Med-High].  Remove from pan and set aside on paper towels once they are light brown in color as it needs to drain thoroughly.
In the meantime, that the hash brown are cooking begin to cut the onions either in slices or cubed and place them in a microwaveable dish with the butter and cook for 6-7 mins or until the onions are a translucent color. Please add by minute increments if necessary, for the onions.
In a nice size bowl, beat the eggs, milk and salt.
Spray the pan (I use a 3qt size].
Place all the ingredients together plus the ham.
Cook on Low-Medium and cover until the egg have thicken and same can be flipped over to a plate and back to the pot for the other side to cook and get a nice golden color.
Add a sprig of Parsley or Cilantro for presentation/decoration.
Swedish Dried Fruit Cream


Ingredients:
water, granulated sugar, ground mace, cornstarch, water

Directions:
In a small saucepan, simmer fruit in water until tender, about 15 minutes.
Stir in sugar & mace.
Mix cornstarch with cold water, then add it to the fruit mixture.
Cook over medium heat until thickened, stirring constantly, but carefully to avoid breaking up the fruit.
Chill for at least 1 hour before serving cold, as is; with cream; or over a custard or pudding.
Sourdough Blueberry Muffins
Category: bread
By Bren

Slightly dense and bursting with blueberries. I've used unfed sourdough starter discard in this recipe but active sourdough can also be used. Muffins made with active sourdough will be slightly fluffier.

Ingredients:
1 cup fresh blueberries
2 teaspoons all-purpose flour
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup sourdough starter, at room temperature
¼ cup white sugar
1  egg
¼ cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
½ cup white sugar
⅓ cup all-purpose flour
¼ cup unsalted butter
1 ½ teaspoons ground cinnamon

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper liners. Combine blueberries and 2 teaspoons flour and toss to coat. Combine 1 cup flour, baking soda, cinnamon, and salt in a bowl. Whisk sourdough starter, sugar, egg, melted butter, and vanilla extract together in a second bowl. Whisk briskly until no streaks appear. Mix flour mixture with sourdough mixture, and stir well. The batter will be quite thick. Fold blueberries into the batter. Spoon batter evenly into the prepared muffin cups. Combine sugar, flour, butter, and cinnamon for the topping in a bowl and mix with a fork until crumbly. Sprinkle topping over the muffins. Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 20 to 22 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 10 muffins

Calories: 255.7
Fat: 10.1 g
Saturated fat: 6 g
Carbohydrates: 37.7 g
Sugars: 17.1 g
Dietary fiber: 1.6 g
Protein: 4.3 g
Cholesterol: 43.1 mg
Sodium: 198.6 mg
Cheddar Rice Souffle (Leftover Rice)


Ingredients:
butter, margarine, cheddar cheese, milk, white rice, salt, dry mustard, eggs, paprika

Directions:
Preheat oven to 350 degrees F.
Mix the butter, cheese and milk.
Add the cooked rice, salt, and mustard.
Beat eggs slightly and add to the mixture.
Stir and pour into a greased, shallow, 9 inch X 9 inch or 7 inch X 11 inch casserole dish.
Sprinkle top lightly with paprika, if desired.
Bake for 30 minutes or until lightly browned on top.
Yummy Roll Ups
Category: appetizers-and-snacks
By Courtney McDonald

Yummy ham, pickle and cream cheese roll ups for an appetizer or a party! Secure the roll ups with toothpicks, and cut them into bite size pieces.

Ingredients:
5 slices cooked ham
1 (8 ounce) package cream cheese, softened
5  dill pickle spears

Directions:
Lay the ham slices flat on a serving plate and pat dry. Spread with cream cheese. Place a pickle spear at one end of each slice, and roll the slices into cylinders around the spears; secure with toothpicks.

Prep time: 10 mins
Total time: 10 mins
Yields: 5 servings

Calories: 231.5
Fat: 20.9 g
Saturated fat: 11.7 g
Carbohydrates: 2.4 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 8.8 g
Cholesterol: 65.2 mg
Sodium: 881.2 mg
Triple-Play Cookies


Ingredients:
butter, peanut butter, sugar, light brown sugar, eggs, vanilla, chocolate chips, flour, old fashioned oats, quick-cooking oats, baking soda, baking powder, salt

Directions:
Preheat oven to 375°.
Mix flour, oats, baking soda and powder, and salt in a medium bowl and set aside.
Cream the butter and peanut-butter.  Add sugar, mix well.  Beat in each egg separately.  Then add vanilla.  Gradually beat in the dry ingredients.  Set aside 1/2 cup of the M&M's, or chocolate chips; with a large wooden spoon, mix in the remaining M&M's or chocolate chips.
Line a baking sheet with Parchment paper and drop cookies by the tablespoonful about 2 inches apart.  Take 3-4 M&M's from the 1/2 cup set aside and press them into the cookie so they will show after baking.
Bake for 8-9 minutes, or until golden brown around the edges and the centers are NOT completely set but no longer shiny.  Let cookies finish cooking on sheet for 2-5 minutes and transfer to a wire wrack to cool.
Reduced Fat Chicken and Sausage Gumbo


Ingredients:
all-purpose flour, onions, bell pepper, celery, skinless chicken, water, smoked sausage, andouille sausage, garlic cloves, chicken bouillon cubes, green onion top, fresh parsley, salt, black pepper, cayenne pepper

Directions:
For the dry roux:  In a heavy skillet over medium-high heat, heat the flour, stirring constantly with a spatula or whisk that scrapes the bottom of the skillet clean.  Stir constantly to keep the flour browning evenly.  When steam comes off the flour, reduce heat and keep stirring. Do not burn.  Continue until it reaches a tan color. To test, remove from heat, stirring for 1 minute off-heat and place some of the mixture into a drop or two of water and force it to mix with the back of a spoon.  You are looking for a mahogany color.  When complete,remove from heat and continue stirring until cooking stops; then let stand a while to cool.  This can be made ahead and stored in a zip-lock freezer bag in the freezer.
Remove the skin and fat from the chicken.  Cook with water to cover and cool.  Debone and chop the chicken into small chunks.  Reserve the liquid.
In another large skillet, over a medium flame with a small amount of oil, heat the onions, peppers and celery; cook until the onions are clear, then add the smoked sausage and andouille.   Add the broth from above and the garlic.  Bring to a boil and reduce to a simmer.  Mix the roux with water, whisking to be sure the roux is evenly wet and add to the gumbo. Now check the liquid, adding some broth or hot water if needed.  It should have the color of the roux and be just slightly thickened.  Simmer for about 30 minutes.  Add salt and black pepper to taste, then add ground red (cayenne] pepper -- enough to just prick the tongue.  About 5- 10 minutes before removing from heat, add the green onion tops and parsley.  To serve, put a scoop of rice in your bowl and ladle on the gumbo.  You should have plenty of French bread to complete your meal, and then top it off with a good tossed salad.
Eggplant With Meat Sauce


Ingredients:
onion, diced tomatoes, tomato sauce, basil, kalamata olive, eggplant, egg, fat free sour cream

Directions:
Preheat oven 375°F.
Cut eggplant into 1/4 inch slices.
Pat dry eggplant with paper towels.
Mix egg & sour cream in a bowl.
Dip slices into egg wash, then into a bowl with bread crumbs. Place in single layer on  greased baking sheet.
Bake for 20 minutes.
Flip the slices and bake until crisp and slightly browned, about another 20 minutes.
Brown beef in a large skillet with onion.
Add diced tomatoes, sauce, olives and basil, then spice to taste.
Simmer for 20 to 30 minutes.
Serve sauce over eggplant.
Church Chicken Casserole


Ingredients:
chicken breasts, sour cream, butter, poppy seed, cooked rice

Directions:
Preheat oven to 350 degrees.
Cook chicken breasts and cut into bite-sized cubes.  Place in bottom of a 9x13 inch pan.
Combine soup and sour cream.  Pour on top of chicken.
Combine crackers, butter and poppy seeds.  Layer on top of soup mixture.
Bake for 30 minutes.  Serve over hot rice.
Linguini with White Clam Sauce
Category: main-dish
By Betty Sozio

This clam sauce is very creamy and there is no butter in it. I get requests for this all the time.

Ingredients:
1 (16 ounce) package linguine pasta
4 tablespoons olive oil
1  onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 ½ cups milk
2 tablespoons white wine
½ teaspoon chopped fresh parsley
¼ teaspoon pepper
¼ teaspoon salt

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent. Stir in flour, then the reserved clam juice. Gradually blend in the milk. Stir in wine and parsley. Cook, stirring, for 5 minutes, or until sauce thickens. Mix in the clams. Spoon over cooked pasta.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 744.4
Fat: 19.8 g
Saturated fat: 3.8 g
Carbohydrates: 98.4 g
Sugars: 9.3 g
Dietary fiber: 4.5 g
Protein: 42.5 g
Cholesterol: 69.2 mg
Sodium: 294.3 mg
Waffled Falafel
Category: everyday-cooking
By The Gruntled Gourmand

A delicious twist on a classic! Keep cooked waffles warm in a low oven. Serve with hummus, tomatoes, cucumbers, and parsley.

Ingredients:
cooking spray
2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
1 medium onion, chopped
2  large egg whites
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
3 cloves roasted garlic, or more to taste
1 ½ tablespoons all-purpose flour
2 teaspoons ground cumin
1 ¾ teaspoons salt
1 teaspoon ground coriander
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 pinch ground cardamom

Directions:
Preheat a waffle iron according to manufacturer's instructions. Spray inside of waffle iron with cooking spray. Process garbanzo beans in a food processor until coarsely chopped. Add onion, egg whites, cilantro, parsley, garlic, flour, cumin, salt, coriander, black pepper, cayenne pepper, and cardamom to garbanzo beans. Pulse, scraping down the sides of the bowl occasionally, until falafel batter resembles a coarse meal. Pour batter into a bowl and stir with a fork. Spoon about 1/4 cup falafel batter onto each section of the preheated waffle iron. Cook until evenly browned, about 5 minutes. Repeat with remaining batter.

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

Calories: 209.9
Fat: 2.1 g
Saturated fat: 0.2 g
Carbohydrates: 38.7 g
Sugars: 1.4 g
Dietary fiber: 7.5 g
Protein: 10 g
Sodium: 1470.7 mg
Turkey Cantonese


Ingredients:
butter, margarine, celery, carrot, cornstarch, ginger, water, soy sauce, lemon juice, pineapple chunks, turkey, sliced water chestnuts

Directions:
In a large frying pan, melt the butter and saute the celery and carrots.
Combine the next next 6 ingredients and mix until well blended.
Stir into vegetables and simmer over medium heat until mixture thickens slightly, stirring constantly.
Stir in remaining ingredients.
Cover and simmer 10 to 12 minutes.
Serve over rice.
Chocolate Dipped Choc Chip Cookie Dough!


Ingredients:
butter, all-purpose flour, all-purpose flour, baking soda, salt, brown sugar, granulated sugar, vanilla extract, chocolate, walnuts

Directions:
In a large mixing bowl, cream the sugars and butter together until well mixed, beat in the yogurt (or applesauce or peanut butter] and vanilla extract until mixed.
Mix the flour, salt, and baking soda and add this to the butter/sugar mixture. Stir until well combined, and fold in the chocolate chips (and nuts if you prefer].
Scoop spoonfuls (as big or small as you like!] onto wax paper. Spear each cookie dough ball with a toothpick, lollipop stick, small fork, etc. and place in the freezer for at least 1 hour.
When ready to dip the cookie dough balls – melt CANDIQUIK according to directions on the package and coat the cookie dough clump, placing back on the wax paper to dry. Serve cold from either the fridge or freezer.