xiaoxl/recipe_data huggingface dataset:
Bacon and Cheese Stuffed Portobello Mushrooms


Ingredients:
portabella mushrooms, extra virgin olive oil, sweet onion, cream cheese, bacon, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 400 degrees.
Wash the portobellos then scrape out the gills and remove the stems.
Place them cap down in a pan then drizzle 2 tbsp of olive oil over them.
Roast in the oven for 12 minutes.
While they are roasting, in a skillet over medium heat add a tbsp of olive oil.
Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes.
Add the bacon and cook for an additional 2 minutes.
Remove from heat and stir in the cream cheese.
Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again.
Spread the mixture onto the mushrooms.
Distribute the Parmesan cheese over each mushroom.
Distribute the Mozzarella Cheese on each mushroom.
Place back into the oven for 5 minutes.
Take out and enjoy!
Mocha Cupcakes


Ingredients:
all-purpose flour, sugar, cocoa powder, baking soda, salt, coffee, buttermilk, eggs, butter, powdered sugar, cocoa powder, brewed coffee, coffee beans

Directions:
Preheat oven to 350°F. Line muffin tins with 24 cupcake cases.
Combine flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk together coffee, vegetable oil, buttermilk, and eggs. Add dry mixture to wet mixture and whisk until smooth. Pour into cupcake cases and bake for 20-25 minutes. Cool completely.
Whip butter for 3-5 minutes until light and fluffy. Add powdered sugar in two parts, mixing well after each addition. Add two tablespoons each coffee and cocoa powder and mix thoroughly.  Add more of either if desired. Mix for one more minute and cover with cling film in the fridge until use.
Grab your cupcakes and frosting. Frost them however you like and place one coffee bean on the top of each cupcake.
Amazing Ground Turkey Tomato Sauce
Category: side-dish
By dinkytink

This is my tried and true best pasta sauce that is both fresh and healthy!

Ingredients:
¼ cup olive oil
½  white onion, chopped
1  tomato, chopped
6  basil leaves, chopped
4 cloves garlic, minced
1 (20 ounce) package ground turkey
1 teaspoon Italian seasoning
¼ teaspoon oregano
2 (15 ounce) cans tomato sauce
½ (6 ounce) can tomato paste, or to taste
salt and ground black pepper to taste

Directions:
Heat olive oil in a large pot over medium-high heat. Saute onion, tomato, basil, and garlic in hot oil until the onion begins to soften, about 5 minutes. Break ground turkey into small pieces and add to pot; season with Italian seasoning and oregano. Cook and stir mixture until turkey is completely browned, 7 to 10 minutes. Stir tomato sauce into the turkey mixture; bring to a boil, reduce heat to low, and simmer until the sauce has thickened slightly, 20 to 25 minutes. Stir tomato paste into the turkey mixture until evenly colored; season with salt and pepper. Cook until the liquid is reheated, 1 to 2 minutes more.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 413.5
Fat: 24.8 g
Saturated fat: 4.7 g
Carbohydrates: 19.4 g
Sugars: 12.5 g
Dietary fiber: 4.8 g
Protein: 32.5 g
Cholesterol: 104.5 mg
Sodium: 1351.5 mg
Grilled T-Bone Steaks With Chipotle and Cilantro Butter


Ingredients:
butter, chipotle chiles in adobo, fresh cilantro, coarse salt, fresh ground black pepper

Directions:
Mix the butter, chilies, cilantro and tequila in a bowl to blend.
Lay a sheet of plastic wrap on a work surface.  Spoon the chili butter over the center of the plastic wrap.  Roll the chili butter into a cylinder.  Refrigerate at least 2 to 3 hours or overnight.
Cut the chili butter log crosswise into 8 slices.
Sprinkle the steaks with salt and black pepper.
Prepare a grill or grill pan over medium-high heat.  (I used a cast iron skillet with one tablespoon of olive oil and one tablespoon of butter.].
Grill the steaks for five minutes.  Turn the steaks over and top each with 2 of the chili butter slices.  Continue grilling for 5 minutes for medium-rare doneness, or until the butter begins to melt.
Transfer the steaks to plates and serve.
Macaroni  and Tomato Soup


Ingredients:
"elbow macaroni"

Directions:
In lightly salted water, cook macaroni according to package directions, drain.
In pan you cooked macaroni in, empty soup into pan and slightly warm.  You don't need to bring the soup to a boil (and do not add any water!].
Add macaroni back to pan and stir thoroughly mixing macaroni with soup.
Salt and pepper if you would like.  Eat warm and enjoy.
Quick Peanut Butter Cookies
Category: desserts
By Vicki Douglas

I had to make cookies at the last minute for a school function and  a friend gave me this quick and easy recipe. From start to finish, this only takes about 30-45 minutes and the taste is like you spent  hours in the kitchen. You might want to make a double batch, because  they will be gone before you know it. ENJOY!!

Ingredients:
1 cup peanut butter
1 cup white sugar
1  egg
1 teaspoon baking soda

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the peanut butter, sugar, egg, and baking soda until well blended. Roll dough into 1 inch balls, and place on ungreased cookie sheets. Bake for 6 to 8 minutes in the preheated oven. Cool on cookie sheets until set, before transferring to wire racks to cool completely.

Prep time: 15 mins
Cook time: 8 mins
Total time: 40 mins
Yields: 3 dozen

Calories: 65.6
Fat: 3.7 g
Saturated fat: 0.8 g
Carbohydrates: 7 g
Sugars: 6.2 g
Dietary fiber: 0.4 g
Protein: 2 g
Cholesterol: 5.2 mg
Sodium: 69.8 mg
Spinach- Ravioli Salad With Olive Oil Tomato Vinaigrette


Ingredients:
tomatoes, red wine vinegar, shallots, Dijon mustard, fresh parsley, paprika, extra virgin olive oil, shallots, olive oil, fresh spinach, parmesan cheese

Directions:
In a blender, combine tomato, vinegar, shallot, mustard rosemary, paprika and 1/8 t each, salt and pepper.  Cover and blend until smooth.
With blender running, slowly add olive oil through opening in lid; blend until combined and slightly thickened.
Refrigerate, covered, up to 3 days.
Cook ravioli according to package directions.  Drain, rinse; drain well.
In a 12 inch skillet cook two thinly sliced shallots in 1 T hot olive oil just until tender.
Add fresh spinach and toss until spinach BEGINS to wilt.
Place ravioli and spinach on platter and drizzle with 1/3 c tomato olive oil vinaigrette.  Top with shaved parmesan cheese.
Reuben Turnovers


Ingredients:
corned beef, swiss cheese, dill pickle

Directions:
Heat oven to 375 degrees.
On a lightly floured board, roll dough out to a 12 inch square.
Cut dough into 9 (4 inch] squares.
Cut meat and cheese in half diagonally to make triangles.
Layer slices of meat, cheese and pickles on half of each dough square.
Fold remaining dough over filling ingredients to form a turnover.
Pinch dough edges tightly to seal, crimp edges with a fork.
Slash top of turnover with a sharp knife to vent steam.
Place turnovers on a lightly greased baking sheet.
Bake for approximately 35 minutes or until well browned.
Optional- I dip my turnover into the thousand island dressing, you could use your favourite dressing.
Hot Dog Spread / Dip


Ingredients:
fresh onions, mustard, pepper

Directions:
"Cut hot dogs into 1/2 inch pieces, place in food processer and pulse on low until chopped (not smooth]. Add mustard, onion, pickle relish and dash of pepper, pulse on low until meat is a bit finer. Add salad dressing and pulse on low until almost smooth."
California Roll-In-A-Bowl Salad


Ingredients:
soy sauce, sugar, white vinegar, wasabi paste, red pepper flakes, rice wine, panko breadcrumbs, sesame seeds, iceberg lettuce, avocado, nori, button mushrooms, pickled ginger, soy sauce, sugar, Splenda sugar substitute, wasabi paste, ginger, red pepper flakes

Directions:
Combine the marinade ingredients together, and place in a shallow dish with the fish.  Let sit at least 1 hour (overnight is best], turning the fish occasionally.
Mix the breading ingredients together on a plate.  Coat the fish pieces, pressing so the panko sticks.  Place on a greased baking pan.
Bake for 10-15 minutes at 350 degrees, or until the fish flakes with a fork.
Thinly slice the lettuce.  Add to a bowl with the remaining salad ingredients.
In another bowl, mix the dressing ingredients together until the wasabi is dissolved.  Pour over the salad, mix well.
Place the fish on top, and garnish with pickled ginger and sesame seeds.
Enjoy!
Cheesy Cheez-It Mac & Cheese


Ingredients:
elbow macaroni, butter, margarine, all-purpose flour, milk, extra-sharp cheddar cheese, fresh ground pepper

Directions:
Cook pasta according to package directions.  Drain and set aside.
Melt butter in saucepan over low heat; whisk in flour, and cook, whisking constantly, 1 minute or until mixture is smooth.  Increase heat to medium; gradually whisk in 2 cups milk, and cook, whisking constantly, 5 minutes or until mixture is thickened and bubbly.  Stir in cheese, stirring until cheese is melted.  Remove pan from heat.
Stir pasta, and ground black pepper into cheese mixture; spoon into a lightly greased 13 x 9 inch baking dish.  Spread crushed Cheez-it crackers on top.
Bake uncovered at 375°F for 30 minutes or until thoroughly heated.
Southern Florida Chicken Salad Sammies/Sandwiches


Ingredients:
mayonnaise, sour cream, tarragon leaf, chicken breasts, celery, lettuce, dill pickle

Directions:
MIX mayonnaise, sour cream, and tarragon.
Stir in chicken, almonds and celery; season with salt and pepper, if desired.
Cover and refrigerate for at least one hour to marry the flavors.
When serving, divide the chicken salad between 2 bread slices.
Top with lettuce and remaining bread slices.
Serve with a dill pickle and potato chips.
Mmmm Veggie Pie!


Ingredients:
potatoes, onion, cheddar cheese, butter, oregano, olive oil, zucchini, mushroom, tomatoes, parmesan cheese

Directions:
Grease bottom of 10-inch pie plate.
Sprinkle breadcrumbs on bottom and up the sides of the dish.
In a large bowl, combine potatoes, onion, 1 cup cheddar cheese, butter, 1 teaspoons of the oregano and salt and pepper and mix well.
Spoon mixture into the pie plate and press firmly onto the bottom and up the sides.
Bake in a preheated 450°F oven for 25 minutes.
Heat oil in a pan and add zucchini, mushrooms and tomatoes.
Add the remaining 1 teaspoons of oregano and salt and pepper.
Cook mixture for about 7 minutes then spoon it into the pie pan and spread evenly over the crust.
Sprinkle with the remaining cheddar cheese and Parmesan cheese.
Bake for 5 minutes or until cheese is melted and the pie is bubbly.
Serve hot.
Lapin a La Dijonnaise


Ingredients:
rabbit joints, chicken thighs, water, dry white wine, unsalted butter, all-purpose flour, button mushroom, mustard seeds, fresh tarragon, fresh tarragon, Dijon mustard, mustard powder, crouton, chives

Directions:
Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.
If you are using whole rabbits, place a rabbit flat on a cutting board. Separate the two back legs. Cut the 2 front legs from the shoulders. Cut the back loin into 3 pieces cut across the ribs, then the rack into 3 pieces. Cut each of the back legs in half. You should have 12 to 14 pieces. Repeat with the remaining rabbit.
Bring the stock and wine to a boil in a large saucepan. Reduce the heat to medium-low and keep at a slow, steady simmer.
Warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat.
Season the rabbit with salt and pepper and dust with the flour.
Add the rabbit and sear until golden brown on all sides, about 10 minutes.
Add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes.
Add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes.
Pour in the hot stock/wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes.
Remove and discard the parchment paper and bake 10 minutes more.
Meanwhile, whisk together 3 tablespoons of Dijon mustard, the mustard powder, and the remaining chopped tarragon leaves.
Brush the rabbit with the mustard mixture and bake for 15 minutes. To check for doneness, using a small knife pierce the thickest part of the thigh. The meat should feel tender.
Stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over.
Serve.
Dark Chocolate Cake


Ingredients:
eggs, sugar, flour, baking powder, baking soda, salt

Directions:
Preheat oven to 350 deg., Mix, on medium, the first 3 ingredients, very well., Add remaining ingredients and mix on high., Pour into 10x14 pan and bake for 1 hour., Check with a toothpick before removing from oven.
Serabi


Ingredients:
flour, baking powder, egg, salt, coconut milk, water, coconut milk, sugar, salt, pandan leaf, bananas, apples

Directions:
Mix the coconut milk, water, salt and egg together.
Add the sifted flour and baking powder and mix through the wet ingredients. Set aside while you make the sauce.
Place all the ingredients except the fruit into a pan and heat until the palm sugar is melted.  Add the sliced fruit and cook for about 5 minutes.
Heat a fry pan and spray with oil. Traditionally serabi is made small, about 2 tbsp of batter per cake but you can make them larger. Cook like a pancake but on LOW HEAT and cook on 1 side only, do not turn the cake.
The top should be covered in little holes.
Remove from heat. To serve spoon some sauce into a shallow bowl and then place the serabi on top so they float.
Red Onion Salad Dressing


Ingredients:
olive oil, lemon juice, kosher salt, fresh ground pepper, garlic, parmesan cheese, red onion

Directions:
MAKE AHEAD:  Mix all ingredients except onion in a jar and shake, then add onion, stir and store in fridge.
OPTIONAL:  If you prefer, you can saute the onion slightly before mixing up the salad dressing.
WHEN NEEDED:  Either take out of fridge an hour ahead or place in microwave for 10 seconds to loosen up.
TO SERVE:  Stir dressing, then with a slotted spoon, scoop out some of the onion and place on the salad.  Seems like that carries along with it enough dressing for tossing the salad.  Amount of onions scooped will depend on the size of the salad.
LATER:  If all the onion gets used up before the dressing is gone, just add more onion and cheese.
Sesame-Chile Chicken With Gingered-Watermelon Salsa


Ingredients:
low sodium soy sauce, boneless skinless chicken breast halves, watermelon, yellow bell pepper, green onions, fresh cilantro, fresh ginger, mirin, fresh lime juice, salt

Directions:
To prepare chicken, combine soy sauce, chili sauce and sesame oil in a large zip-top bag. Add chicken and seal to marinate for 1 hr in refrigerator. Turn bag occasionally.
Prepare your grill.
To prepare salsa, combine watermelon, yellow pepper, green onions, cilantro, ginger, mirin, lime juice, salt and jalapeno. Cover and chill until ready to serve.
Remove chicken from marinade; discard marinade.
Sprinkle chicken evenly with 1/4 teaspoons salt.
Place chicken on a grill rack coated with cooking spray.
Grill 6 minute on each side or until done.
Remove chicken from the grill and let stand 5 minute.
Cut chicken diagonally across grain into thin slices; serve with salsa.
Meatball Cookies
Category: world-cuisine
By Sheri DeVito-Mariotto

Italian, Christmas cookie, round, chocolate and spicy. The smell always gets me charged for the holidays.  The taste puts you in heaven.

Ingredients:
3 cups all-purpose flour
⅔ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups white sugar
3  eggs
½ cup butter
2 teaspoons vanilla extract
4 cups confectioners' sugar
¼ cup unsweetened cocoa powder
½ cup milk

Directions:
Preheat oven to 350 degrees F (180 degrees C).  Grease cookie sheets. Cream the butter margarine or shortening,  white sugar, eggs and vanilla. In a separate bowl, stir the  flour, 2/3 cup cocoa,  baking powder, baking soda, salt and spices.  Add flour mixture to butter mixture.  If too sticky add more flour, if too dry add a little milk.  Add nuts and mix with hands.    Must be of consistency to roll into little 1/2 - 1 inch balls. After you have cookie dough to handling consistency by adjusting it with either the flour or milk, roll into little balls, place on the cookie sheet and bake for about 10-12 minutes, cookie should be firm.  Do not overcook.  Remove from oven, let rest on the sheet for a few moments and remove to wax paper.  When cool, frost with confectioner's sugar and cocoa glaze. To Make Glaze:  Combine 4 cups confectioner's sugar, 1/4 cup cocoa, add about 1/2 cup milk.  Consistency should be of a glaze. Pour small amount of glaze over each cookie (about 1 tsp.).   Decorate with sprinkles while glaze is still wet.

Yields: 5 dozen

Calories: 216.1
Fat: 6.7 g
Saturated fat: 2.6 g
Carbohydrates: 37.9 g
Sugars: 26.1 g
Dietary fiber: 1.6 g
Protein: 3.2 g
Cholesterol: 27.1 mg
Sodium: 196.6 mg
Chicken & Rice


Ingredients:
converted rice, sliced water chestnuts, water, chicken drumsticks

Directions:
Preheat oven to 350°F.
Place rice in a layer on the bottom of a 9x13" glass dish.
Top with mushrooms and water chestnuts.
Combine onion soup mix, cream of mushroom soup, and water in a separate bowl, mixing well.
Place chicken in a layer on top of the rice and vegetables.
Gently pour soup mixture over the chicken.
Cook for 1 1/2 hours, or until the chicken is cooked through and rice is ready.
Chocolate Chip Maple-Pecan Cookies


Ingredients:
flour, baking soda, salt, butter, light brown sugar, white sugar, eggs, chocolate chips, pecans

Directions:
Set oven to 375°.
Line 2 cookie sheets with parchment or wax paper.
In a small bowl whisk together flour, baking soda and salt.
In a large bowl using an electric mixer beat melted butter with both sugars on high speed until fluffy (about 5 minutes].
Add in eggs one at a time then egg yolk beating until creamy.
Beat in the maple extract.
Reduce the speed to low and add in the flour mixture until JUST blended.
Stir in chocolate chips and pecans.
Chill the dough for about 2 hours until semi-firm, or up to 24 hours.
You can scoop the dough onto baking sheets and freeze to use later if desired.
Scoop about 1/4-cup batter onto cookie sheet, leaving about 3-inches apart.
Flatten mounds into 3-inch rounds using moistened palm of your hand.
Repeat with remaining cookies (you will have to use two baking sheets for this and bake in two separate batches].
Bake 1 sheet at a time for about 13-15 minutes.
Transfer the cookies to a rack to cool and continue with remaining cookies.
Vaselopita - Greek New Years Cake
Category: world-cuisine
By Paul Menikos

Traditional Greek New Years Day bread.  Served as a coffee cake for breakfast.  Also the person who receives the quarter inside gets good luck for 1 year!

Ingredients:
1 cup butter
2 cups white sugar
3 cups all-purpose flour
6  eggs
2 teaspoons baking powder
1 cup warm milk (110 degrees F/45 degrees C)
½ teaspoon baking soda
1 tablespoon fresh lemon juice
¼ cup blanched slivered almonds
2 tablespoons white sugar

Directions:
Preheat oven to  350 degrees F (175 degrees C). Generously grease a 10 inch round cake pan. In a medium bowl, cream the butter and sugar together until light. Stir in the flour and mix until the mixture is mealy. Add the eggs one at a time, mixing well after each addition. Combine the baking powder and milk, add to the egg mixture, mix well. Then combine the lemon juice and baking soda, stir into the batter. Pour into the prepared cake pan. Bake for 20  minutes in the preheated oven. Remove and sprinkle the nuts and sugar over the cake, then return it to the oven for 20 to 30 additional minutes, until cake springs back to the touch. Gently cut a small hole in the cake and place a quarter in the hole. Try to cover the hole with sugar. Cool cake on a rack for 10 minutes before inverting onto a plate. Serve cake warm. Each person in the family gets a slice starting with the youngest. The person who gets the quarter in their piece, gets good luck for the whole year!

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 10 inch round pan

Calories: 446.7
Fat: 19.7 g
Saturated fat: 10.9 g
Carbohydrates: 61.2 g
Sugars: 36.7 g
Dietary fiber: 1.1 g
Protein: 7.7 g
Cholesterol: 135.3 mg
Sodium: 286.9 mg
Easy Sesame Dressing
Category: side-dish
By uno13

Perfect sesame dressing for Chinese chicken salad. Add a splash of hot sauce if you like it spicy.

Ingredients:
10 tablespoons olive oil
¼ cup seasoned rice vinegar
3 tablespoons white sugar, or to taste
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon toasted sesame seeds

Directions:
Whisk olive oil, vinegar, sugar, sesame oil, soy sauce, and sesame seeds together in a bowl until dressing is evenly mixed.

Prep time: 10 mins
Total time: 10 mins
Yields: 12 servings

Calories: 141.5
Fat: 13.9 g
Saturated fat: 1.9 g
Carbohydrates: 4.6 g
Sugars: 4.2 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Sodium: 255.8 mg
Red-Ribbon Roasted Salsa
Category: appetizers-and-snacks
By feistykitty

This recipe originated from a recipe that was supposed to duplicate that of my favorite Mexican restaurant. I've heavily modified the original recipe and like this variation SO much more! It's relatively easy. This makes a medium-hot salsa. I've named it 'Red-Ribbon' because it took second place at my company salsa competition last Cinco de Mayo (lost first in a tie-breaker!).

Ingredients:
10  dried chipotle peppers
12  roma (plum) tomatoes
¼  yellow onion, coarsely chopped
2 cloves garlic, or more to taste
2 tablespoons white vinegar
2 teaspoons salt
1 pinch ground black pepper, or to taste  (Optional)
1  lime, juiced, or more to taste  (Optional)

Directions:
Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside. Preheat an outdoor grill for high heat and lightly oil the grate. Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool. Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed. Refrigerate until flavors have blended, at least 2 hours to overnight.

Prep time: 20 mins
Cook time: 40 mins
Total time: 3 hrs
Yields: 12 servings

Calories: 16.3
Fat: 0.2 g
Carbohydrates: 3.7 g
Sugars: 1.9 g
Dietary fiber: 1 g
Protein: 0.7 g
Sodium: 391.5 mg
Bennigan's Broccoli Bites


Ingredients:
eggs, colby cheese, monterey jack cheese, yellow onion, all-purpose flour, sour cream, mayonnaise, Dijon mustard, honey, lemon juice, lemon juice

Directions:
Drain thawed broccoli by pressing through a strainer.
Dry well with paper towels.
In a mixing bowl, beat eggs with a whisk until well-blended.
In a large plastic container, place all ingredients except bread crumbs.
Add beaten eggs.
Stir together with a spatula until thoroughly combined.
Refrigerate for 1 hour{This will bind the mixture together}.
Meanwhile, make dipping sauce.
In a medium bowl, combine sour cream, mayonnaise, and Dijon mustard.
With a whisk, blend mixture thoroughly.
Slowly pour in honey and lemon juice and continue mixing until smooth.
Cover and refrigerate until ready to use.
Heat about 4 cups of oil in a deep fryer or deep pan at 350°F.
Pour bread crumbs into a shallow pan.
Remove mixture from fridge and form portions into 1 inch balls and coat well with bread crumbs.
Place Broccoli Bites into fry basket or pan.
Make sure they do not stick together.
Fry one minute, then remove and place on paper-towel lined plate to absorb excess oil.
Serve hot with Honey-Mustard Dipping sauce.
Note; These are best kept warm so you may want to use a chafing dish or even a slow cooker set on"low" for serving.