xiaoxl/recipe_data huggingface dataset:
Fresh Plum and Blueberry Upside Down Cake - the Vegan Version


Ingredients:
vegan butter, brown sugar, plums, blueberries, soymilk, lemon juice, vegan egg replacer powder, water, lemon, white sugar, flour, baking powder, salt

Directions:
Preheat oven to 350°F or 180°C
In a small skillet, melt half of the butter, 90 grams. Pour into a lined 9 inch cake pan.
Add the brown sugar and stir it evenly across the surface of the pan.
Arrange the plum slices around the edge of the pan in a couple of overlapping layers. Place the blueberries in the center.
Measure out the soy milk. Add in the lemon juice which will curdle it! Whisk in the vegan egg replacer powder and the water until completely combined.
Get out the Thermomix! Combine the remaining butter, 90 grams - the sugar and the lemon zest. Blitz until combined. 5-10 seconds/speed 5.
Add the flour, baking powder and salt. Pour the soy milk/egg replacer mixture over all. Mix 20 seconds/speed 4. Scrape down sides. Mix 10 second/speed 3.
Pour batter over plums and blueberries.
Bake at 350°F or 180°C until a cake tester comes out clean - about 50 minutes.
Let rest in pan 10 minutes, then invert onto the serving dish. Beautiful!
Arroz Con Queso - Rice With Cheese (Bolivia)


Ingredients:
short-grain rice, queso fresco, garlic, red onion, milk, water, salt

Directions:
Boil the water with the salt, then add the rice and keep boiling, uncovered, until almost all of the water has been absorbed or cooked off. The rice should still be pretty wet, but without pools of water and not fluffy.
Meanwhile, saute the garlic and onions in a small amount of oil for four or five minutes. Take care not to let them brown.
When the rice is nearly ready, bring the milk to a boil (warning, milk scalds easily so don't take your eyes off of it].
Add the milk, cheese and onion/garlic mixture to the rice. Cook over low heat, stirring, until all the cheese has melted.
Caramel Almond Milk Creamer
Category: uncategorized
By Yoly

Delicious homemade almond milk creamer ready in less than 20 minutes.

Ingredients:
½ cup almond milk
¼ cup brown sugar
¼ cup white sugar
⅛ teaspoon salt
1 tablespoon margarine (such as Country Crock®)

Directions:
Combine almond milk, brown sugar, white sugar, and salt in a saucepan over medium heat. Heat, stirring frequently, until milk reaches a soft boil and mixture has thickened slightly, about 5 minutes. Remove from heat. Stir in margarine until melted.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 8 servings

Calories: 66.1
Fat: 1.5 g
Saturated fat: 0.2 g
Carbohydrates: 13.5 g
Sugars: 13.4 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 63.8 mg
Scotch Teas ( Scottish)


Ingredients:
butter, margarine, brown sugar, salt, baking powder

Directions:
Combine butter or margarine and sugar in a sauce pot., Cook and stir until butter melts., Add in the remaining ingredients, mix well., Pour into a greased 9x7-inch brownie pan., Bake at 350°F for 20-25 minutes., Cool, and then cut into squares.
Waldorf Chicken Salad Wrap Bento Box
Category: salad
By fabeveryday

The flavor of a Waldorf salad, but as a chicken salad wrap, separated into a bento box to keep it from getting soggy!

Ingredients:
1 tablespoon olive oil
¾ cup chopped boneless chicken breast
¼ cup seedless red grapes, halved
½ stalk celery, diced
2 tablespoons mayonnaise
1 pinch dried tarragon, or to taste
1 pinch salt to taste
1  flour tortilla
1 small apple, cored and chopped
1 teaspoon chopped walnuts, or to taste

Directions:
Heat oil in a skillet over medium-high heat. Saute chicken in the hot oil until browned and no longer pink, about 8 minutes. Remove from heat and let cool, about 10 minutes. Stir cooled chicken, grapes, celery, and mayonnaise together in a bowl. Add tarragon and season with salt. Place chicken mixture into a compartment of a bento box. Roll or gently fold the tortilla and place into the largest section of the bento box. Place apple and walnuts in additional compartments. When ready to eat, spoon chicken mixture onto the tortilla, add the other toppings, and wrap.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 1 bento box

Calories: 769.2
Fat: 45.1 g
Saturated fat: 7.4 g
Carbohydrates: 51.3 g
Sugars: 18.4 g
Dietary fiber: 5.1 g
Protein: 40.6 g
Cholesterol: 105.7 mg
Sodium: 647.8 mg
Gluten-Free Chocolate Chocolate Chocolate!!! Cookies


Ingredients:
butter, eggs, sugar, salt, vanilla, gluten free baking powder, cinnamon

Directions:
In a medium saucepan, melt 1 cup of the chocolate chips, unsweetened chocolate, and butter.
Remove from heat; add the eggs, sugar, flour, salt, vanilla, powder, and spices (if using]. Beat until combined; stir in chopped chocolate pieces and the remaining chocolate chips.
Drop by teaspoonful of cookie dough on greased baking sheets and bake in a preheated 350* oven for 8-10 minutes or until the surface of the cookie looks dull and cracked.
Transfer to a wire rack and let cool.
Enjoy!
Sour Cream Chicken Enchilada Casserole
Category: meat-and-poultry
By DiRkFaN41

Crispy, cheesy and has a great taste. Also tastes like chicken nachos! Serve with Lipton® Spanish rice.

Ingredients:
cooking spray (such as Pam®)
⅔ (14.5 ounce) package tortilla chips (such as Tostidos®), crushed
12 ounces cooked chicken breast strips (such as Louis Rich® Grilled Chicken Breast Strips), chopped
1 (10.75 ounce) can  cream of chicken soup
1 pint sour cream
1 (4 ounce) can diced green chile peppers
2 cups shredded Colby-Jack cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Layer tortilla chips in the bottom of the prepared baking dish. Mix chicken, cream of chicken soup, sour cream, and green chile peppers in a bowl; spoon onto crushed tortilla chips. Sprinkle Colby-Jack cheese over chicken layer. Bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 534
Fat: 36.2 g
Saturated fat: 17.6 g
Carbohydrates: 29.2 g
Sugars: 1.1 g
Dietary fiber: 2 g
Protein: 24.6 g
Cholesterol: 92.5 mg
Sodium: 874.2 mg
Christmas Dinner Soup - Modified by Twissis


Ingredients:
prepared stuffing, dried cranberries, butter, leek, celery, onion, bay leaf, fresh thyme sprig, salt, fresh ground black pepper

Directions:
Preheat oven to 190°C.
Roll the stuffing into 24 balls & cook in the oven for approx 20 min, till golden brown. Remove & set aside.
While the stuffing balls are cooking, soak the dried cranberries in boiling water for 15 min, drain & set aside.
Melt the butter in a pan. Add the leek, celery & onion. Cook for 5 min or till softened.
Add the stock, bay leaf & thyme. Cover & simmer for 20 min till the veggies are tender. Remove the herbs & discard.
Use your stick blender or food processor to blend the stock mixture till smooth.
Return the blended mixture to the pan. Add the cream, turkey & cranberries & season w/salt & pepper to your taste preferences.
Reheat GENTLY for 10 min, stirring occ.
To Serve: Place 3-4 stuffing "meatballs" in ea of 6-8 soup bowls, ladle the soup over them & serve immediately.
NOTE: Try not to omit the dried cranberries as they really add such a flavor dimension to this soup. I actually added more than the recipe suggested & was glad I did.
Black Bean and Corn Salad - Ww Core


Ingredients:
dried cilantro, ground cayenne pepper, ground cumin, black beans, whole kernel corn, onion, green onion, red bell pepper

Directions:
In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.
Like "Ceasar Chicken" Salad


Ingredients:
corn, low-fat ricotta cheese, part-skim mozzarella cheese, basil, broccoli, green onions, garlic powder, salt, pepper, romaine lettuce, cherry tomatoes

Directions:
Separate corn from cob and place kernels in a large bowl.
Add remaining ingredients of Ricotta Cheese, Mozzarella Cheese, Basil, Broccoli, Green Onions with garlic powder, salt and pepper. Mix until well combined.
Lay down a thick bed of Romaine Lettuce and place approx 3/4 (more or less] cup of the mixture on top of the lettuce. Garnish with one or two small cherry tomatoes. Serve Immediately. The mixture keeps well in a tightly closed container in the fridge for up to three to four days. Keep mixture separately from lettuce until ready to serve.
Useful Tip: To remove kernels from cob, stand the uncooked cob upright on stem end and take a sharp, thin knife to slice in a downward motion in a shallow baking dish until all the corn has been removed from the ear. This will help keep the corn in a central location. This technique also produces whole kernels that are good for adding to the salad.
Mizithra Browned Butter Pasta
Category: side-dish
By Donna

The mizithra cheese adds a unique taste to this yummy dish!

Ingredients:
1 pound spaghetti
1 cup butter
¾ pound Mizithra cheese

Directions:
Cook pasta in large pot of salted, boiling water until al dente. Drain. When pasta is almost done, start slowly melting butter over medium heat until golden.  Skim butter solids off top. Toss pasta with butter. Sprinkle with cheese to taste.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 593.8
Fat: 32.9 g
Saturated fat: 19.2 g
Carbohydrates: 103.8 g
Sugars: 9 g
Dietary fiber: 4.8 g
Protein: 15.1 g
Cholesterol: 98.5 mg
Sodium: 1425.7 mg
Garlic Pasta
Category: side-dish
By Greg

Pasta with herbs, delicious sauteed garlic, and plenty of freshly grated Parmesan cheese. Chop the garlic so that some is minced and some is larger pieces. You can substitute 1 tablespoon Italian seasoning blend for the fresh herbs.

Ingredients:
1 (16 ounce) package dry penne pasta
1 medium head garlic, peeled and chopped
½ cup olive oil
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh parsley
1 tablespoon crushed red pepper
1 cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. In a skillet, saute garlic in oil on low heat, just hot enough to make the garlic sizzle; about 10 to 15 minutes.  Season with basil, oregano, parsley, and crushed red pepper, and remove from heat. In a large bowl, toss cooked pasta with garlic and herb mixture, and let sit for 3 to 5 minutes.  Sprinkle with Parmesan, and serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 378
Fat: 17.9 g
Saturated fat: 3.9 g
Carbohydrates: 44.3 g
Sugars: 2.2 g
Dietary fiber: 2.4 g
Protein: 11.9 g
Cholesterol: 8.8 mg
Sodium: 158.1 mg
Paula Deen's Strawberry Cream Shortcake


Ingredients:
vanilla instant pudding mix, water, sweetened condensed milk, vanilla extract, Cool Whip, strawberries

Directions:
Slice the cake very thin and lay half the slices in a 13 x 9-inch glass baking dish.
In a bowl, combine the pudding mix, water, milk, and vanilla with an electric mixer.
Fold in Cool Whip.
Pour half of this over the cake and lay half of the strawberries on top.
Repeat to make second layer.
Refrigerate until well chilled.
Healthy Flax and Protein Pancakes


Ingredients:
ground flax seeds, warm water, whole wheat flour, baking powder, sugar, skim milk, plain fat-free yogurt

Directions:
Mix the flax and warm water.  (This is an egg substitute.]  Allow to stand for up to 10 minutes, until thickened.
Mix the flour, protein powder, baking powder and sugar.
Add the egg substitute (flax and water], milk and fromage frais or yogurt.
Stir until well mixed.
Cook as pancakes in a frying pan at medium heat, allowing a few minutes on each side.
Sweet Apple Spice Muffins


Ingredients:
cream cheese, butter, egg, milk, flour, sugar, baking powder, salt, vanilla extract, ground cinnamon, ground cardamom, apple

Directions:
Preheat the oven to 400 degrees.
Cream the butter and cream cheese until smooth. Add egg, milk, extract, cinnamon, cassia, and cardamom, blending well. Fold in the minced apple.
Sift the dry ingredients together and gently fold in the moist ingredients. The mixture with be stiff.
Fill muffin cups 3/4 full and bake for 20-25 minutes until barely golden. Brush with the melted apple jelly and return to the oven until golden and shiny.
Homemade Flour Tortillas
Category: bread
By LaDonna

Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard.

Ingredients:
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 ½ cups water

Directions:
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 2 dozen

Calories: 85.7
Fat: 1.3 g
Saturated fat: 0.5 g
Carbohydrates: 16 g
Sugars: 0.1 g
Dietary fiber: 0.6 g
Protein: 2.2 g
Cholesterol: 1 mg
Sodium: 138.4 mg
Carrot Cake Oatmeal Cookies
Category: desserts
By jennifer_dupree

Cake-like carrot cake oatmeal cookies with a sweet and fresh taste. Drizzle with melted white or cream cheese store-bought or homemade icing if desired.

Ingredients:
¾ cup melted butter
¾ cup light brown sugar
¾ cup white sugar
1  egg
1 cup shredded carrots
¼ cup water
2 tablespoons grated orange zest
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets. Place butter, brown sugar, white sugar, and egg in a large bowl and mix with an electric mixer for 1 minute. Add carrots, water, and orange zest; mix until fully blended. Add oats, flour, baking soda, salt, nutmeg, and cinnamon; mix for 1 minute more. Drop by teaspoonfuls onto the prepared baking sheets, 2 inches apart. Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Cool on wire racks.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 48 cookies

Calories: 85.2
Fat: 3.3 g
Saturated fat: 1.9 g
Carbohydrates: 13.1 g
Sugars: 6.6 g
Dietary fiber: 0.6 g
Protein: 1.2 g
Cholesterol: 11.5 mg
Sodium: 75.2 mg
Toad in the Hole


Ingredients:
sausages, flour, salt, eggs, milk

Directions:
pre-heat oven.
lightly grease small roasting tin and arrange the sausages in the bottom, cook in oven 10 minutes - i did it until they were nearly done just to be on the safe side.
meanwhile prepare batter.
measure flour into bowl, add a little salt and stir in the beaten egg and milk to give a smooth batter - i added more milk.
pour batter over the sausages and return to oven for 20-25 munites until the batter is well risen,crisp and golden brown.
Parmesan / Blue Cheese Dressing


Ingredients:
mayonnaise, sour cream, buttermilk, parmesan cheese, Worcestershire sauce, white vinegar, Tabasco sauce, garlic, blue cheese

Directions:
Whisk first 3 ingredients in medium bowl til smooth., Add Parmesan cheese, worcestershire sauce, vinegar tabasco sauce and garlic., Fold in blue cheese., Season to taste with salt and pepper., Chill at least 1 hour.
Spanish Rice With Chorizo


Ingredients:
spaghetti noodles, long grain rice, butter, green bell pepper, onion, garlic cloves, garlic, chicken broth, chicken bouillon powder, tomato sauce, tomatoes, garlic powder

Directions:
on med heat add 1 tbls butter to saute pan and melt.
add spaghetti noodles to melted butter and cook until lightly brown and crisp.
Then add cup of rice and brown till golden.
remove rice from heat and set aside.
in seperate saute pan on med heat add remaining butter, bell pepper, and onion and saute until soft and onion is transulent then add garlic and saute for 2 minute.
turn heat to med high and add chorizo to sauted veggies and cook for 10-15 min or until resembiling ground beef texture.
Remove from heat, pour into seperate bowl and set aside.
on med high heat Add rice mix to pan chorizo was cooked in, add chicken broth, tomato sauce, diced tomatoes, garlice powder, tomato chicken bullion, salt and pepper.
bring to boil then lower to temp to simmer.
cover for 20-25 minute.
when done add chorizo mix and fluff with fork to fully incorporate mix making sure to add all the juices.
salt and pepper if needed.
Low-Fat Lemon Tea Cake


Ingredients:
all-purpose flour, granulated sugar, baking powder, baking soda, salt, milk, egg, lemon juice, poppy seeds

Directions:
Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl. Make a well in the middle, set aside.
Mix the rest of the ingredients together in another medium sized bowl; pour it in the middle of the dry ingredients, and stir JUST UNTIL IT IS MIXED TOGETHER. If you overstir it, it will become a tough piece of crap.
Preheat an oven to 350 degrees and wait 2 minutes; grease a loaf pan(9x5x2 1/2 i think].
Bake for about 45 minutes, until the crust is brown and if you stick a toothpick inside it will come out clean.
Cheesy Potatoes


Ingredients:
hash brown, O'Brien potatoes, sour cream, salt, pepper, cheddar cheese, butter

Directions:
Mix all ingredients except butter and cornflakes.
Place mixture in greased 9x13 pan.
If using cornflakes, mix them with the butter and top the potatoes with the mixture.
Bake and 350°F for 45 minutes.
*OAMC*--- Freeze as is, then when you're ready to eat them, thaw the potatoes, then cook as directed.  Simple as that!
Buffalo Chicken Wing Sauce
Category: side-dish
By Chef John

If you know someone from Buffalo, they know someone who told them the secret ingredients to the Anchor Bar's famous Buffalo chicken wings. I know people from Buffalo. This is my version, as described to me many years ago, over almost as many beers.

Ingredients:
⅔ cup hot pepper sauce (such as Frank's RedHot®)
½ cup cold unsalted butter
1 ½ tablespoons white vinegar
¼ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
⅛ teaspoon garlic powder
salt to taste

Directions:
Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 8 servings

Calories: 104.3
Fat: 11.6 g
Saturated fat: 7.3 g
Carbohydrates: 0.4 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Cholesterol: 30.5 mg
Sodium: 576.2 mg
White Chocolate Macadamia Nut Cheesecake With Caramel and Raspbe


Ingredients:
fresh raspberry, sugar, cornstarch, cold water, sugar, butter, heavy whipping cream, graham cracker crumbs, butter, sugar, vanilla extract, cream cheese, white chocolate chips

Directions:
Raspberry sauce:
1. Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
2. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
3. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two wehttp://www.food.com/members/subm/editr2eks.
Caramel Sauce:
1. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.
2. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color], immediately add the butter to the pan. Whisk until the butter has melted.
3.Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts] big.
Crust:
1. Grind 1/4 cup macadamia nuts in a blender.
2. Add to a bowl and add cracker crumbs, butter, and 1 tablespoon sugar.
3. Mix and press over bottom of 8 inch pan.
Filling:
1. In another bowl, combine remaining sugar, cream cheese, yolks, liqueur, and vanilla. Beat, scraping bowl often.
2. Chop another 1/2 cup of nuts and mix into cream cheese mixture. Spread batter on crust.
3. Bake at 325 degrees for 40 minutes, until cake jiggles just a bit when gently shaken. Cool on rack.
4. place chocolate chips in whatever design and amout you'd like. Then pour over desired amout of Raspberry and Caramel sauce over the cheesecake.
5. Cover with foil and chill until cold 2 hours to 1 day or overnight.
Homey Chicken Stew


Ingredients:
boneless skinless chicken thighs, salt, pepper, onions, garlic cloves, tomato paste, fresh thyme, all-purpose flour, dry white wine, low sodium chicken broth, carrots, bay leaves, fresh parsley

Directions:
Dry chicken with paper towels and season with salt and pepper.
Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
Brown half the chicken lightly on both sides, 5-8 minutes; transfer to a bowl.
Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.
Heat 1 tablespoon more oil over med-high heat until shimmering.
Add onions, garlic, tomato paste, and thyme; cook until onions are softened and lightly browned, 8-10 minutes.
Stir in flour and cook 1 minute.
Slowly whisk in wine, scraping up any browned bits.
Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.
Microwave potatoes and carrots with remaining tablespoon oil in covered bowl, stirring occasionally,  until vegetables are nearly tender, about 5 minutes; transfer to slow cooker.
Stir remaining 3 cups broth and bay leaves into slow cooker.
Nestle browned chicken with any accumulated juice into slow cooker.
Cover and cook until chicken is tender, 4-6 hours on LOW.
Transfer chicken to cutting board; let cool slightly; shred into bite-sized pieces.
Let stew settle for 5 minutes, then remove fat from surface using a large spoon.
Discard bay leaves.
Stir shredded chicken and peas into stew and let sit until heated through, about 5 minutes.
Adjust stew consistency with additional hot broth as needed.
Stir in parsley, season with salt and pepper to taste; serve.
Pumpkin Cookies


Ingredients:
shortening, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, egg, canned pumpkin, all-purpose flour

Directions:
In a medium mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds.
Add the granulated sugar, brown sugar, pumpkin pie spice, baking powder, and baking soda.
Beat until combined, scraping sides of bowl.
Beat in the egg and pumpkin.
Beat in as much of the flour as you can with the mixer.
Stir in remaining flour.
Drop dough by a rounded teaspoon 2 inches apart onto an ungreased cookie sheet.
Bake cookies in a 375 degree F oven for 8 to 10 minutes or until tops seem firm.
Transfer cookies to a wire rack; cool.