xiaoxl/recipe_data huggingface dataset:
Cranberry Pecan Salad


Ingredients:
crushed pineapple, water, cherry gelatin, orange gelatin, whole berry cranberry sauce, pecans, walnuts

Directions:
Spray a 6-cup mold with non-stick cooking spray.
Combine reserved pineapple juice and water in a small saucepan; bring to a boil and remove from heat.
Pour juice mixture into a large bowl and add gelatins; stir until dissolved.  Add drained pineapple, cranberry sauce, orange juice concentrate, nuts, and mix well.
Pour gelatin mixture into mold and refrigerate until firm.
S.o.s.


Ingredients:
unsalted butter, onion, garlic cloves, ground beef, flour, Worcestershire sauce, beef broth

Directions:
Melt butter in a large skillet over medium-high heat. Add diced onions and garlic and cook until onions are translucent, 7-10 minutes.
Put in the grand beef and break into pieces with spoon or spatula. Cook until browned and no longer pink.
Sprinkle in the flour and cook 2 or 3 minutes.  Whisk or stir in the Worcestershire, beef broth, and milk slowly. Bring to boil and reduce heat to medium.
Allow to simmer until desired thickness, 15 to 30 minutes depending on how thick you want it.
Taste for seasoning and add pepper and salt to suit your taste. Serve over toast.
Crock Pot Chicken Cacciatore


Ingredients:
skinless chicken thighs, Italian-style stewed tomatoes, green pepper, onion, zucchini, garlic cloves

Directions:
Combine all ingredients in crock pot, stir to mix.
Simmer on low for 8 to 10 hours, or on high for 6 hours.
Serve over brown rice or any type of pasta/noodle.
Note: Bone-in chicken thighs can be used but boneless is easier; 1-1/2 lbs should be about 8 thighs.
Nancy's Boiled Gazpacho
Category: soups-stews-and-chili
By NancyM

A light refreshing cold soup that's perfect for summer. I take this recipe to summer get togethers and it's always a hit!

Ingredients:
3 cups tomato juice
2  beef bouillon cubes
1 large tomato, chopped
½ cup chopped cucumber
¼ cup chopped green bell pepper
6 tablespoons chopped onion
1 tablespoon chopped celery
¼ cup red wine vinegar
2 tablespoons vegetable oil
1 ½ teaspoons Worcestershire sauce
1 dash hot pepper sauce (such as Tabasco®)  (Optional)

Directions:
Bring the tomato juice to a simmer over medium-high heat. Stir in the beef bouillon cubes until dissolved, about 5 minutes. Remove from heat and add the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.

Prep time: 20 mins
Cook time: 5 mins
Total time: 6 hrs 25 mins
Yields: 6 servings

Calories: 79.4
Fat: 4.7 g
Saturated fat: 0.8 g
Carbohydrates: 9.2 g
Sugars: 6.2 g
Dietary fiber: 1.2 g
Protein: 1.6 g
Sodium: 633.1 mg
Moroccan Olive Omelette (Bayd De Zaitun)


Ingredients:
eggs, black olives, fresh parsley, caraway seed, ground cumin, olive oil, sweet paprika, fresh tarragon

Directions:
In a medium sized bowl, lightly beat the eggs.
Stir in the olives, parsley, caraway and cumin.  Season with salt and pepper.
Heat the oil in a very hot non-stick frying pan.
Pour the mixture into the pan, move the pan to distribute evenly and leave for 7 seconds without stirring.
Tilt the pan and move the cooked egg to the center with a spatula, allowing the uncooked egg to replace the cooked egg. When there is the hint of uncooked egg left, fold the omelette in half and transfer to a warm platter, sprinkle with paprika and tarragon.
Cut into 2 or 3 pieces and serve immediately.
Sugar Snap Peas With Basil and Lemon


Ingredients:
olive oil, sugar snap peas, salt, white pepper, fresh basil, lemon zest, lemon

Directions:
Heat oil in a large nonstick skillet over medium heat., Add Sugar snap peas, season with salt and pepper., Stir-fry until crisp-tender, or about 3 minutes., Add basil and lemon zest, stir-fry until basil is wilted and fragrant., Serve immediately with lemon wedges.
French Beignets


Ingredients:
flour, sugar, salt, water, butter, eggs, lemon, zest of, powdered sugar

Directions:
In a small mixing bowl, stir together the flour, sugar and salt.
Place water and butter in a saucepan and bring to a boil.
Add all of the flour mixture in the bowl, stirring briskly (it will come together like a ball]; remove pan from heat.
Using a large whisk, blend in eggs one at a time, until mixture is smooth and whites are well incorporated.
Add the lemon zest and stir to blend.
Heat enough oil to deep fry to a temp of 375F (at least several inches].
Drop batter mixture by rounded teaspoonfuls into hot oil and cook 5-7 minutes, frequently turning beignets with chopsticks to cook all sides, and frying until nicely golden.
Drain beignets on paper towels.
When cool, dust with powdered sugar (if you dust them while they are too warm, the sugar will melt and get damp].
Heat jam or jelly until melted using a small saucepan or microwave, stirring occasionally as it melts.
Serve beignets with melted jam as a dipping sauce.
Creamy Chicken and Wild Rice Soup
Category: soups-stews-and-chili
By Stephanie G

A supremely filling, hearty soup.  I serve this on cold rainy days with a loaf of homemade bread.  Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock!  This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.

Ingredients:
4 cups chicken broth
2 cups water
2  cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
½ cup butter
2 cups heavy cream

Directions:
In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 8 servings

Calories: 462.5
Fat: 36.5 g
Saturated fat: 21.7 g
Carbohydrates: 22.6 g
Sugars: 1.1 g
Dietary fiber: 1 g
Protein: 12 g
Cholesterol: 135.1 mg
Sodium: 996.9 mg
Ropa Vieja in a Slow Cooker
Category: everyday-cooking
By NC baking girl

This is a delicious pot roast with peppers and onions. Just like at the Cuban restaurants in the malls!

Ingredients:
1 (2 pound) beef chuck pot roast
3 cloves garlic
2  red bell peppers, cut into large wedges
2  green bell peppers, cut into large wedges
1  yellow onion, cut into wedges
1  sweet onion, cut into wedges
½ (6 ounce) can tomato paste, or to taste
¼ cup red wine vinegar
⅛ teaspoon garlic powder, or to taste
⅛ teaspoon seasoned salt, or to taste
salt and ground black pepper to taste

Directions:
Pierce the beef roast to tenderize it and let the flavors in, and place it into a slow cooker with the garlic, red bell peppers, green bell peppers, yellow onions and sweet onions. Stir in the tomato paste and red wine vinegar.  Sprinkle with the garlic powder, seasoned salt, salt, and ground black pepper. Cover, and cook on Low until the beef is tender, 7 to 8 hours. Remove beef, and shred into long strands using two forks. Return the meat to the slow cooker and combine with the vegetables. Cook on Low until the meat and vegetables are very tender, about 30 minutes.

Prep time: 15 mins
Cook time: 7 hrs 30 mins
Total time: 7 hrs 45 mins
Yields: 6 servings

Calories: 290.6
Fat: 17.3 g
Saturated fat: 6.8 g
Carbohydrates: 14.1 g
Sugars: 7 g
Dietary fiber: 3.2 g
Protein: 19.7 g
Cholesterol: 68.8 mg
Sodium: 178.9 mg
Out of This World Chocolate Cookies


Ingredients:
butter, brown sugar, eggs, flour, chocolate instant pudding, baking soda

Directions:
Preheat oven to 350 degrees.
Cream butter and sugar until light and fluffy.  Add eggs and combine well
Stir in dry ingredients.
Fold in M&M's.
Spoon onto cookie sheet about 1 inch apart.  Bake 10-12 minutes, until golden brown.
Hot Dog Cupcakes


Ingredients:
"peanuts"

Directions:
For the bun, cut a wedge in the circus peanut. If the caramel is soft, roll it into a hot dog shape. If it's hard, first soften it in your hand or in a microwave for a few seconds. Caution: the caramel can get hot!
Place the "hot dog" in the bun and squirt on a squiggly line of yellow and/or red  icing.
Garnish with green gumdrop "relish," if you wish.
Frost the cupcake with white icing, place the hot dog on top, and sprinkle on nonpareils.
Homemade Chewy Granola Bars


Ingredients:
oats, sugar, artificial sweetener, salt, cinnamon, peanut butter, extra virgin olive oil, honey, water

Directions:
1. Preheat oven to 180°C (350°F]. Depending on desired thickness, line a square (8x8 or 9x9] or rectangular (9x13] baking dish with parchment paper, then lightly grease with Extra Virgin Olive Oil. Thicker bars are a little more decadent, if you're planning on using this as a dessert.
2. Process 1/3 cup (80 mL] of the oats in a blender or food processor until finely ground.
3. If necessary, chop up dried fruit and nuts. Raisin-size pieces are fine, but bigger pieces like dried apricots or apples should probably be chopped.
4. Stir together all dry ingredients — oats, ground oats, sugar, salt, cinnamon, fruits/nuts/seeds.
5. Whisk together wet ingredients — olive oil, honey, peanut butter and water.
6. Mix together the wet and dry ingredients, then spread in the pan. Press firmly into corners and edges so the top is even.
7. Bake for around 30 minutes, until the top starts to brown. Thicker bars will likely take longer, so you'll need to watch them depending on how much batter you've spread in what size pan. The edges will become deep golden and they may feel underdone in the center, but that's okay. They'll firm quite nicely as they cool.
8. Let cool in the pan on a cooling rack for at least 20 minutes, then take them out using the parchment. Let cool completely before cutting.
Baked Saffron Rice Pudding


Ingredients:
long-grain rice, saffron threads, milk, cardamom pods, cinnamon stick, sugar, flaked coconut, walnuts, egg, butter, nutmeg

Directions:
Preheat oven to 350°F.
Bring milk to a boil with saffron threads, cardamom and cinnamon, while stirring frequently to prevent scalding.
As soon as it comes to a boil, add the rice, reduce heat to a simmer, and cook for 20-25 minutes or until the rice has softened.
Remove from heat, and stir in the sugar, coconut and nuts.
Beat in the egg, single cream and butter.
Transfer to an ovenproof dish.
Sprinkle with nutmeg if desired.
Bake for 20-30 minutes until set or lightly golden.
Garnish with chopped nuts or dribbled with additional cream.
Note: Coconut and nuts are optional and you may substitute one or either for golden raisins or any dried fruit, according to your taste.
Orange Juice Spritzer


Ingredients:
water, lemon juice

Directions:
In large pitcher, combine orange juice concentrate, water and lemon juice.
Just before serving, slowly add carbonated beverage; stir gently to blend.
Serve over ice in glasses.
Dill Pickle Pasta Salad
Category: salad
By notimetocook

This is a tangy pasta salad that is quick to make and tasty to eat. It's great as a side dish or a light meal. I first made this for my husband and myself because it was too hot in our apartment to cook for any length of time and too hot to want a hot meal!

Ingredients:
3 cups rotini pasta, uncooked
⅔ cup mayonnaise
⅓ cup chopped dill pickles, or more to taste
1 tablespoon mustard
1 tablespoon red wine vinegar
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon celery salt
1 pinch garlic powder, or to taste

Directions:
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse in cold water until rotini are cold and place in a large bowl. While pasta cooks, mix mayonnaise, pickles, mustard, vinegar, sugar, pepper, celery salt, and garlic powder together in a bowl. Stir dressing into cold noodles until fully coated. Add additional pickle chunks to taste. Serve chilled.

Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 338.8
Fat: 20.2 g
Saturated fat: 3 g
Carbohydrates: 33.7 g
Sugars: 2.2 g
Dietary fiber: 1.6 g
Protein: 5.9 g
Cholesterol: 9.3 mg
Sodium: 505.7 mg
New Year's Pretzels


Ingredients:
milk, butter, margarine, salt, sugar, flour, eggs, confectioners' sugar, water, vanilla extract

Directions:
Heat milk and butter until very warm (120-130 degrees F.].
Mix yeast, salt, sugar, and 1 cup flour.
Slowly beat into warm milk.
Beat for 2 minutes.
Add eggs and 1 cup of flour.
Beat for an additional 2 minutes.
Add enough flour to form a soft dough.
Knead until smooth and elastic, about 5 minutes.
Place dough in a greased bowl.
Let rise in a warm place until doubled in bulk, about 1 hour.
Punch dough down and let rise again until doubled. (1 hour more].
Divide dough in half.
Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter.
Cross the ends leaving a large loop in the center.
Flip loop back onto crossed ends to form a pretzel.
Repeat with remaining dough.
Place pretzels on greased baking sheets.
Let rise 15 minutes more.
Bake at 375 degrees F for 25 to 30 minutes or until golden brown.
Cool on wire racks.
Mix confectioners' sugar, water and vanilla to form a thin icing.
Spread icing on pretzels and sprinkle with chopped almonds.
Lamb and Lentil Curry


Ingredients:
cardamom pods, whole coriander seed, cinnamon stick, flour, lamb chops, garlic cloves, onions, fresh ginger, turmeric, mild curry powder, bay leaves, tomatoes, potatoes, brown lentils, salt, lemon juice, garam masala, fresh coriander

Directions:
Heat oil in large skillet over medium to high heat.
Sear floured meat in hot oil; remove.
Crush the whole spices lightly with the back of a spoon, then add whole spices to pot; saute for a minute or two until fragrant.
Add garlic, onions, chilli and ginger and sauté for about 5 minutes or until onion is softened.
Add remaining spices and mix well.
Add a little more oil and heat; return chops to pan.
Add tomatoes, potatoes and lentils.
Pour stock over, add salt to taste, reduce temp and simmer until tender-about 1 hour.
Add lemon juice, garam masala and chopped coriander to finish.
Light Wheat Rolls
Category: bread
By KATRINA

This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. They are not complicated at all to make, just a lot of rising time.

Ingredients:
2 (.25 ounce) packages active dry yeast
1 ¾ cups warm water (110 degrees F/45 degrees C)
½ cup white sugar
1 teaspoon salt
¼ cup butter, melted and cooled
1  egg, beaten
2 ¼ cups whole wheat flour
2 ½ cups all-purpose flour
¼ cup butter, melted

Directions:
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes. Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk. Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

Prep time: 30 mins
Cook time: 15 mins
Total time: 3 hrs 5 mins
Yields: 2 dozen

Calories: 140.3
Fat: 4.4 g
Saturated fat: 2.6 g
Carbohydrates: 22.5 g
Sugars: 4.3 g
Dietary fiber: 1.8 g
Protein: 3.4 g
Cholesterol: 17.9 mg
Sodium: 128.7 mg
Tofu Mushroom Soup With Ground Pork


Ingredients:
ground pork, chicken broth, water, baby portabella mushrooms, carrot, parsley, scallion, banana pepper, fish sauce, garlic, ground pepper, ground ginger

Directions:
Add chicken broth, water and mushroom in a saucepan and bring to a broil.
Add ground pork - crumble pork into small pieces with the back of a wooden spoon as you stir then add carrots and Lipton onion mushroom soup mix stir and let simmer in medium heat for 3 to 5 minutes.
Add tofu, red banana pepper, parsley, fish sauce, garlic, ginger and ground pepper, stir and simmer for 2 to 3 minutes.
Add scallion and sesame oil.
Serve hot.
Grilled T-Bone Steaks With Bourbon-Peppercorn Mop Sauce


Ingredients:
molasses, black peppercorns, unsalted butter, lemon juice, kosher salt, pepper

Directions:
Heat grill.
Place syrup and peppercorns in medium saucepan; bring to a boil over medium-high heat. Remove from heat; whisk in bourbon, butter and lemon juice.
Reserve 1 1/4 cups; keep remaining sauce warm to brush over steaks during grilling.
Lightly brush steaks with oil; sprinkle with salt and pepper. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill.
Grill 6 to 8 minutes for medium-rare or until of desired doneness, generously brushing with warm sauce during last 3 to 4 minutes of grilling and turning several times.
Serve reserved 1 1/4 cups sauce with steak.
DSF's Pretzel Bread
Category: bread
By DrSeussFreak

So, I have been on a search for the perfect pretzel recipe for a long time, as I LOVE pretzels. I found a recipe online, and did a complete overhaul to have the pretzel taste I love so much. The great thing about this recipe is that if you want pretzels in the traditional form or loaves, they both taste amazing.

Ingredients:
1 tablespoon dark brown sugar
1 tablespoon honey  (Optional)
1 (.25 ounce) package active dry yeast
1 cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
3 tablespoons unsalted butter, melted  (Optional)
2 tablespoons half-and-half
1 ½ teaspoons salt
2 cups bread flour, or more if needed
1 teaspoon unsalted butter  (Optional)
cooking spray
5 tablespoons baking soda
3 tablespoons honey, or to taste  (Optional)
½ teaspoon salt
1 teaspoon unsalted butter, melted  (Optional)

Directions:
Stir dark brown sugar, 1 tablespoon honey, and yeast into warm water in a large bowl, dissolving sugar and yeast. Let stand until a foamy layer forms on the water, about 10 minutes. Stir 3 tablespoons melted butter, half-and-half, and salt into yeast mixture. Beat 1 cup flour to wet ingredients, forming a wet, sloppy dough. Turn dough out onto a floured work surface and gradually knead remaining 1 cup flour into dough until dough is only slightly sticky, about 10 more minutes. Add more flour if dough is too wet. Form dough into a ball. Grease a large bowl with 1 teaspoon butter; place dough ball into bowl and turn to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm area until doubled, 1 hour to 1 hour and 30 minutes. Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray. Stir baking soda and 3 tablespoons honey (if you like a sweeter crust) into a large pot of water and bring to a full rolling boil. Punch down dough and divide in half. Form each half into a small loaf. Carefully drop a loaf into the boiling water and cook for 30 seconds on each side. Dough should float. Remove loaf gently and let excess water drip off; place loaf on prepared baking sheet. Boil the second loaf, following same steps, and place onto baking sheet. Sprinkle each loaf lightly with salt. Use a sharp knife to cut an X shape into the top of each loaf. Bake on a center rack in preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and continue baking until crust is shiny and browned and loaves are done in the middle, 10 more minutes. For a softer crust, brush tops of loaves with melted butter.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs
Yields: 2 small loaves

Calories: 123.6
Fat: 7.7 g
Saturated fat: 4.8 g
Carbohydrates: 14.4 g
Sugars: 13.7 g
Dietary fiber: 0.3 g
Protein: 0.7 g
Cholesterol: 20.5 mg
Sodium: 3717.8 mg
Worlds Best French Toast


Ingredients:
eggs, heavy cream, sugar, flour, vanilla extract, salt, cinnamon, butter

Directions:
Heat Griddle to 350 degrees, melt butter to coat the top of griddle.
Mix Eggs / Cream / Vanilla in a bowl - beat well until smooth.
Mix in dry ingredients Flour / Sugar / Salt / Cinnamon - Beat again until well incorporated.
Dredge French Bread slices in Egg mixture turning once to ensure both sides are coated.
Cook on Griddle for 5 min per side turning once.
Serve with butter and your favorite syrup, I prefer real maple.
Boozy Blackberry Sauce


Ingredients:
frozen blackberries, port wine, sugar, lemon

Directions:
Simmer the blackberries in a saucepan with the port, sugar and lemon juice until the fruit is tender (about 10 minutes].
Break up the fruit with a potato masher.
Pass blackberry mash through a fine mesh nylon sieve.
Tvp Meatballs


Ingredients:
boiling water, onion, canola oil, garlic, chili powder, cilantro, dried oregano, tamari soy sauce, fresh parsley, whole wheat flour

Directions:
Boil your water and add it to the TVP and let it rehydrate for at least 10 minutes.
Saute the onion and garlic in the 1 tbsp oil.  Add spices and mix well.
Add to the TVP mixture. Add in the flour.
Mold into 1 inch size meatballs.  Press them together hard to keep them from crumbling.
Fry in the 1/4 oil  turning meatballs around to cook all sides until crispy and golden brown.
Yields about 3 dozen.
Bon Appetit!
Easy Chocolate Peanut Butter Sauce


Ingredients:
water, sugar, creamy peanut butter, vanilla

Directions:
In a medium saucepan over medium heat, bring 1 cup water to a boil.
Whisk in cocoa powder and sugar; cook whisking constantly until the mixture forms bubbles around the edges of the pan.
Simmer until sauce thickens slighty, whisking constantly (this should take about 3-4 minutes].
Reduce heat to low and whisk in peanut butter; simmer until sauce thickens and is smooth (another 3 minutes longer].
Remove from heat and add in vanilla; cool slightly.
If not using immediately, cool completely and transfer to a glass bowl, cover and refrigerate.
Just rewarm slightly before using.
P, B And.... A?!


Ingredients:
peanut butter, raisins, cinnamon, pumpkin pie spice

Directions:
Be sure bread is toasted.  Spread PB on one slice and applesauce on the other.
Sprinkle raisins and spice over PB, if desired, and close sandwich.
Cut at a diagonal to make two triangles, because triangle sandwiches are better, and enjoy!  :] .
Famous Amos Chocolate Chip Cookies
Category: desserts
By Janice

I got this recipe from a co-worker some years ago - it makes a nice large batch!

Ingredients:
1 cup white sugar
1 cup packed light brown sugar
1 cup butter
1 cup vegetable oil
1  egg
1 tablespoon milk
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup chopped walnuts
2 cups semisweet chocolate chips

Directions:
Thoroughly cream sugars, margarine, oil, egg, milk and vanilla. Add dry ingredients, nuts and chocolate chips. Drop by teaspoon onto ungreased cookie sheets.  Bake at 350 degrees F (175 degrees C) for 8-12 minutes.  (Cookies are light in color when done.)

Yields: 4 - 6 dozen

Calories: 126.3
Fat: 7.7 g
Saturated fat: 2.9 g
Carbohydrates: 14.2 g
Sugars: 8.3 g
Dietary fiber: 0.5 g
Protein: 1.2 g
Cholesterol: 9.4 mg
Sodium: 70.5 mg