xiaoxl/recipe_data huggingface dataset:
Cream Cheese Brownies


Ingredients:
cream cheese, vanilla, sugar, flour, sweet butter, bittersweet chocolate, eggs, sugar, flour, vanilla, baking powder, kosher salt

Directions:
Preheat the oven to 325°F.
Lightly grease a square 8X8-inch pan.
To make the cream cheese layer, put the cream cheese in a mixer bowl and mix with the paddle attachment until it's smooth.
Add the rest of the cream cheese layer ingredients, beating well and scraping down and of the batter that dares try to escape up the sides of the bowl.
To make the brownie layer, melt the butter and the chocolate together until smoothly melted.
Put aside and let come to room temperature.
Be patient, it's worth it.
In a separate bowl from the cream cheese mixture, mix the eggs and the sugar until it's thick and a gorgeous lemon color.
Add the chocolate mixture and mix well until combined.
Again, scrape down the sides of the bowl.
Add the flour, vanilla, baking powder, salt and the chocolate chips, mix well until combined.
Pour half the chocolate mixture into the prepared pan.
Dollop the cream cheese mixture over that.
Don't worry if it doesn't cover the chocolate.  It won't.
Add the remaining chocolate mixture.
Take a knife and gently draw it through the batters, from left to right and from top to bottom, making a checkerboard pattern.
Don't allow the mixtures to combine, be careful.
Sprinkle with the nuts.
Bake in the oven until the sides, but not the tops, begin to brown, about 25 to 30 minutes.
Don't wait until a tester comes out clean, if you do then you have overbaked and basically murdered the brownies.
Set aside to cool for about 10 minutes, cut into 12 or 16 brownies, cover and refrigerate.
Eccles Cakes


Ingredients:
all-purpose flour, salt, butter, egg, lemon juice, water, dried currant, butter, brown sugar, nutmeg, allspice, egg, granulated sugar

Directions:
PASTRY: Mix together flour and salt.
Cut in lard and butter.
In measuring cup, mix egg and lemon juice; add cold water to make 1/2 cup liquid; beat with fork.
Stirring with fork, add enough liquid to flour mixture to make soft, slightly sticky dough.
Wrap and chill for several hours.
FILLING: Cover currants with boiling water, let stand 5 minutes, then DRAIN.
Cream butter with sugar; stir in spices and currants.
Roll out pastry to about 1/8 inch thickness and cut into 3 1/2 inch rounds.
Place spoonful of filling (about 2 tsp.] in centre of each, bring up edges of pastry and pinch well to seal.
Turn over and flatten gently with a rolling pin to make round cakes.
(Currants should just show below surface.] Place on ungreased baking sheet; brush with egg, and sprinkle with sugar.
Cut 2 slashes in top of each.
Bake in 425 F.
oven for 10 to 15 minutes or until golden brown.
Makes about 20 pastries.
Canadian Living Cookbook.
Pumpkin Pancakes


Ingredients:
water, canned pumpkin, cinnamon, nutmeg, raisins

Directions:
Combine pancake mix, cinnamon and nutmeg in a bowl.
Add water and pumpkin mix and stir until smooth (add more water as necessary to make thinner pancakes].
Add raisins and stir (If you are making pumpkin faces, place raisins on moist batter as soon as you pour your batter on the griddle].
Spray griddle lightly with cooking spray.
Pour 1/4 cup batter for each pancake onto hot griddle
Turn pancakes when edges are cooked and small bubbles start to form.
Turn only once.
Salt Free Herbal Seasoning


Ingredients:
ground cloves, ground cinnamon, ground allspice, black pepper, ground nutmeg, ground mace, ground celery seed

Directions:
"Mix together and keep in a glass jar."
Homestyle Vegetable Soup


Ingredients:
beef broth, vegetable broth, onions, celery, potatoes, chopped tomato, cabbage, frozen green beans, frozen corn, carrots, black pepper, water

Directions:
Add broth to a large soup pot., Add onions, celery, potatoes, tomatoes, cabbage, green beans, corn, and carrots., Bring mixture to a simmer., Add black pepper., Simmer for 20-30 minutes, or until potatoes and carrots are tender., Add water if necessary to thin out soup., Tastes even better the next day., For Vegetarian use the vegetable broth.
Copy Cat Great Harvest Cinnamon Burst Bread


Ingredients:
sugar, eggs, warm water, salt, flour

Directions:
Combine 4 cups flour, yeast and sugar in a large mixing bowl.
Add water, eggs and oil, beat well until it has the consistencey of cake batter.
Stir in salt, 7 more cups of flour.  to bring the dough to a smooth, "bread dough" consistency.
Knead in stand mixer with dough hook or by hand for 10 minutes.
Add  up to 1 more cup of flour if needed.
Fold in cinnamon chips gently to avoid melting.  *Alternately you could roll the divided dough into a rectangle and press the chips into the dough. Roll the dough up from the short side and tuck the ends under before placing in a greased loaf pan.
Place dough in greased bowl, cover and let rise for one hour, or until doubled.
Punch dough down and shape dough into four loaves.
Allow to rise for another hour, or until doubled.
Bake at 375 for  about 30 minutes .
Intriguing Spaghetti Pie #Ragu


Ingredients:
sausage, spaghetti, eggs, butter, feta cheese, parmesan cheese, onion, ricotta cheese

Directions:
Cook sausage, onions, peppers, salt & pepper until browned. Add RAGU, and cook until warm.
Cook spaghetti, drain, and set aside.
Warm butter in 9x13 pan and add spaghetti eggs, Parmesan cheese, and feta cheese.  Stir and pat to lay flat.
Top with Ricotta cheese.
Add sausage mixture on top, spread evenly.
Cook in over for one hour at 350 degrees.
Top with pizza cheese.
Chinese Style Lemon Rice


Ingredients:
cooked rice, ground cumin, onion, gingerroot, lemon zest, salt

Directions:
Add  oil in a wok over high heat, when hot, saute the onion cubes, and minced ginger, then stir fry grated lemon zest and  ground cumin over medium heat for about 30 seconds.
Add the rice into the wok, stirring and tossing to mix well, season with salt.
Remove from the wok to a bowl, serve immediately.
Starbucks® French Roast K-Cup®


Ingredients:
"water"

Directions:
Drop the K-Cup pack into any K-Cup brewer., Press brew.
Whole Wheat With Oat Bran Bread


Ingredients:
water, powdered milk, kosher salt, honey, molasses, canola oil, walnut oil, gluten, whole wheat flour

Directions:
Measure ingredients in order listed into bread machine pan., I use a Grain setting and for 1 1/2 pound loaf., If the dough seems too dry when first mixing I add 1 T., coffee or water.
Chicken, Sweet Potato and Spinach Soup
Category: soups-stews-and-chili
By tellinglaurel

My mom made this for me every time I was sick; it was the only thing I could keep down. It was mild but I love it even when I'm not under the weather. She would use her own roasted chickens, but when I'm not feeling well I don't feel like roasting my own chicken, and the store-bought ones work in a pinch. Serve with crusty bread.

Ingredients:
3 (14.5 ounce) cans chicken stock
1  sweet potato, peeled and cubed
3 cups fresh baby spinach leaves
1 cup cooked roast chicken meat
1 clove garlic, minced
salt and ground black pepper to taste

Directions:
Heat chicken stock and sweet potato in a stockpot over high heat. Cook until sweet potato is soft enough to pierce with a fork, about 10 minutes. Stir in spinach, chicken, and garlic; simmer until spinach is wilted and broth is reduced slightly, 10 to 15 minutes more. Season with salt and pepper.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 cups

Calories: 83.6
Fat: 3.6 g
Saturated fat: 1 g
Carbohydrates: 6 g
Sugars: 1.5 g
Dietary fiber: 1.1 g
Protein: 7.1 g
Cholesterol: 18.9 mg
Sodium: 686.7 mg
Kickin Coleslaw


Ingredients:
green cabbage, carrot, celery, onion, parsley, sugar, pineapple chunks, mayonnaise

Directions:
Chop carrot, celery, onion, and parsley very fine – I like to use my food processor for that.  Chop the cabbage very fine or grate it in the food processor.
Drain pineapple chunks and sprinkle with 2 tablespoons of sugar.  Let drain some more after you put the sugar on them.
Combine dressing, mayonnaise, and Creole seasoning in small bowl – whisk to incorporate – then add sweetened pineapple.  Sometimes I add ¼ cup of poppy seed dressing or apricot jam for a little more sweetness.
In a large bowl toss cabbage, carrot, onion, and celery until combined.  Add dressing & pineapple chunks and toss to coat evenly.  Chill until surving.
Saucy Low Fat Lemonade Chicken


Ingredients:
boneless skinless chicken breasts, flour, olive oil, ketchup, brown sugar, white vinegar, soy sauce, ground ginger, paprika, chili powder, garlic powder, onion powder, black pepper, ground oregano

Directions:
In mixing bowl combine, concentrate, ketchup, sugar, vinegar, soy sauce and spices.
Cut chicken into bite size pieces and toss in ziplock back w/ flour.  In large sauce pan heat oil.  Shake off excess flour add chicken and brown on all sides.
Add sauce cover and simmer low, about 30 minutes or until cooked through.
You can add diced green bell pepper if you would like at the simmering point.  It adds color and more flavour.
Tender Glazed Pork Chops


Ingredients:
onion powder, garlic powder, dried oregano, lemon juice, lime juice, boneless pork loin chops, olive oil

Directions:
Combine the onion powder, garlic powder and oregano; sprinkle over pork chops.
In a small saucepan, combine the apricot preserves, lime juice and lemon juice; cook and stir over low heat for 10 minutes or until preserves are melted.
Meanwhile, in a large skillet, cook pork in oil over medium-low heat for 8-10 minutes or until lightly browned on one side. Turn chops; generously brush with apricot glaze. Cook 8-10 minutes longer or until juices run clear.
Serve with remaining glaze.
Dad's Homemade Chocolate Pudding


Ingredients:
milk, sugar, cornstarch, salt, butter, vanilla extract

Directions:
Place milk in medium sauce pan and begin to heat.
Mix together dry ingrediants; gradually whisk into milk and bring to a gentle boil.
Stir butter and vanilla; simmer and stir constantly for 20-30 minutes.  There may be some small lumps, but they are tasty lumps!
Pour immediately into individual serving bowls and enjoy while still warm.
Pour left overs into an ice cube tray or popsicle molds for a frozen treat later on.
1927 Eskimo Cup


Ingredients:
grapefruit juice, lemon juice, sugar, water, ginger ale

Directions:
Combine the fruit juices, sugar, and water; stir until the sugar is dissolved.
Now, add the gingerale and serve over cracked ice.
Enjoy!
Elegant Wild Rice Soup
Category: soups-stews-and-chili
By Debra B

This is an extremely easy recipe, and fabulous tasting, too. I have been making it for over 6 years and we never tire of it. It's rich, and warms you up on a cold winter day.

Ingredients:
1 cup wild rice
3 cups water
6 tablespoons butter
1 tablespoon minced onion
½ cup all-purpose flour
3 cups chicken broth
¾ cup minced cooked ham
½ cup shredded carrots
3 tablespoons slivered almonds
1 cup half-and-half

Directions:
In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes. In a separate pot, melt the butter over medium heat, and saute the onion until tender. Blend in the flour until smooth, and gradually stir in the chicken broth. Stirring constantly, bring the mixture to a boil. Reduce heat to low, and mix in the cooked rice, ham, carrots, and almonds. Continue to cook and stir about 5 minutes, until heated through. Thoroughly blend the half and half into the soup just before serving.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 6 cups

Calories: 323.6
Fat: 21.2 g
Saturated fat: 11.5 g
Carbohydrates: 25.7 g
Sugars: 1.3 g
Dietary fiber: 2.2 g
Protein: 8.9 g
Cholesterol: 54.9 mg
Sodium: 328.6 mg
Balsamic Grilled Chicken Thighs
Category: meat-and-poultry
By Soup Loving Nicole

A simple marinade that delivers tender, juicy, and tangy grilled chicken every single time. Feel free to experiment with different herbs. Rosemary and thyme make a nice combination and so tarragon and parsley.

Ingredients:
¾ cup balsamic vinegar
½ cup olive oil
1 tablespoon minced garlic
½ teaspoon dried tarragon
½ teaspoon dried thyme
1 ½ pounds boneless, skinless chicken thighs

Directions:
Whisk vinegar, olive oil, garlic, tarragon, and thyme together in a small bowl. Place chicken thighs in a gallon-sized resealable plastic bag and pour vinegar mixture over the chicken; turn to coat. Seal bag and let marinate at room temperature for 1 hour. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and discard marinade. Grill chicken for 15 minutes, flipping every 5 minutes. Transfer chicken to a plate and let rest for 10 minutes before serving.

Prep time: 5 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 357.8
Fat: 29.3 g
Saturated fat: 5.6 g
Carbohydrates: 5.2 g
Sugars: 4.4 g
Dietary fiber: 0.1 g
Protein: 17.9 g
Cholesterol: 63.8 mg
Sodium: 62.4 mg
Double Chocolate Banana Nut Muffins


Ingredients:
flour, sugar, cocoa powder, baking soda, salt, baking powder, bananas, coconut oil, egg, chocolate chips, pecan pieces

Directions:
Preheat oven to 350°., Mix all dry ingredients in a large bowl., Mix all wet ingredients in medium bowl., Add wet ingredients to dry and mix thoroughly., Add chocolate chips and pecan pieces and mix until evenly distributed., Use paper liners or grease a muffin tin and fill to 3/4 full., Bake for 20-25 minutes or until a toothpick comes out clean.
Moroccan Orange and Carrot Salad


Ingredients:
carrots, navel oranges, sugar, orange flower water, lemon juice, salt

Directions:
Peel the carrots and grate them into very fine strands. Peel the oranges, remove the pith, and cut into 1/2 inch pieces.
Mix the carrots and oranges with the remaining ingredients in a bowl. Cover, and refrigerate for a half hour or more to allow the salad to blend.
Serve chilled. (cooking time is chilling time].
Crispy Baked Moroccan Chicken Wings with Yogurt Dip
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Ditch the deep fryer in favor of flavor-packed baked chicken wings coated in Moroccan spices and crisped to perfection atop a foil-lined baking sheet from Kelly Senyei of Just a Taste. Dunk the spiced wings in a refreshing herb yogurt dip made with mint, cilantro, lemon juice and honey.

Ingredients:
2 ½ pounds chicken wings
1 ½ tablespoons vegetable oil
1 teaspoon paprika
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon cayenne pepper
¼ teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon pepper
Reynolds Wrap® Non Stick Aluminum Foil
1 cup plain Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 ½ tablespoons honey
½ teaspoon salt
¼ teaspoon pepper

Directions:
Preheat the oven to 400 degrees F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil. Add the chicken wings to a large bowl, drizzle them with the vegetable oil then toss until the wings are thoroughly coated. In a small bowl, stir together the paprika, cumin, cinnamon, ginger, cayenne, turmeric, salt and pepper. Sprinkle the wings with the spice mixture, tossing until they are coated. Arrange the wings in a single layer on the baking sheet, spacing them apart so that they aren't touching. Bake the wings for 40 to 45 minutes until they are cooked through, then transfer them to a serving platter. In a small bowl, stir together the yogurt, lemon juice, mint, cilantro, honey, salt and pepper. Taste and season the dip with additional salt and pepper as desired. Serve the wings with the yogurt dip.

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

Calories: 347.3
Fat: 24.1 g
Saturated fat: 7.2 g
Carbohydrates: 10.3 g
Sugars: 8.7 g
Dietary fiber: 0.6 g
Protein: 22.3 g
Cholesterol: 70.7 mg
Sodium: 673.9 mg
Slow-Cooker Spaghetti Bolognese


Ingredients:
whole canned tomatoes, carrots, onion, celery, garlic cloves, tomato paste, dry white wine, dried oregano, dried thyme, bay leaf, spaghetti, parmesan cheese

Directions:
In a 4- to 6-quart slow cooker, mix together the beef, tomatoes and their juices, carrots, onion, celery, garlic, tomato paste, wine, oregano, thyme, bay leaf, 1 teaspoon salt, and ¼ teaspoon pepper.
Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time].
Twenty minutes before serving, cook the spaghetti according to the package directions; drain and return it to the pot. Toss the spaghetti with the Bolognese and sprinkle it with the Parmesan.
Slow Cooker Herb Pork Roast


Ingredients:
garlic cloves, salt, sage, ground cloves, fresh lemon rind, water, cornstarch, water

Directions:
Cut 24 small pockets into roast and insert garlic pieces., In a small bowl combine salt, thyme, sage, cloves and lemon rind., Rub mixture into roast., Pour 1/2 cup water into slow cooker/Crock Pot then add the roast., Cook on LOW for 9- 10 hours., Use the optional water and cornstarch to make a gravy with the juices.
Chicken Marsala


Ingredients:
boneless skinless chicken breasts, flour, marjoram, garlic powder, black pepper, olive oil, mushroom, scallion, marsala wine, chicken broth

Directions:
Heat 1 tbs. oil in a large skillet at medium-high heat.
In a small bowl, combine flour, marjoram, garlic powder and black pepper.  Sprinkle flour mixture evenly over both sides of pounded chicken breasts.
Brown both sides of chicken breasts in skillet, cooking for 2-3 minutes on each side.  Once browned, remove chicken from pan and set aside.
Add remaining 1 tbs. oil to skillet and cook mushrooms and scallions for 6-8 minutes or until tender.
Remove skillet from heat and add wine to pan, scraping up bits from bottom of pan and allowing some of the alcohol to cook off.  Then add chicken broth to skillet.
Return skillet to heat, reducing to medium-low.  Return chicken to skillet, covering with part of mushroom/scallions.
Simmer, covered, for 15-20 minutes or until chicken is cooked and sauce has reduced, thickening to the texture of thin gravy.
White Gingerbread


Ingredients:
flour, butter, sugar, lemon, zest of, ground ginger, nutmeg, bicarbonate of soda, milk

Directions:
Rub the butter into the flour.
Stir in the sugar, the minced lemon-zest, ginger and nutmeg; mix well.
Make the milk just warm, stir into the mixture with the bicarbonate of soda (baking soda], and work the mixture into a nice smooth dough.
Roll it out, cut it into shapes.
Bake in a moderate oven(180°C/ 350°F/ Gas Mark 4] for 15 to 20 minutes.
Vanilla & Raspberry Protein Biscuits


Ingredients:
egg, vanilla essence, unsalted butter, brown sugar, bicarbonate of soda, plain flour, raspberries

Directions:
Preheat the oven to 180 degrees, fan-bake/force.
In a medium bowl, beat the egg, essence, butter, brown sugar, and rice malt syrup until combined.
Mix in with a wooden spoon the bicarbonate of soda, flour and protein powder until a thick dough has formed.
Carefully fold the raspberries into the dough.
On a small tray with baking paper place the dough in slightly flattened balls.
Cook in the oven for 15 minutes or until golden brown on top.
Sheet Pan Curried Tofu With Vegetables


Ingredients:
sweet potato, tofu, curry powder, salt, cauliflower, lime juice, mint, cashews, pomegranate

Directions:
Preheat oven to 500°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats].
Combine potatoes, tofu, 2 tablespoons oil, curry powder, and 1 teaspoon salt in a bowl; toss to coat. Carefully remove pan from oven. Coat pan with cooking spray. Arrange potato mixture in a single layer on pan; bake at 500°F for 10 minutes, stirring once after 5 minutes. Add remaining 1 tablespoon oil and cauliflower to pan; toss gently to combine. Bake at 500°F until potatoes are tender, 10 to 12 minutes. Remove pan from oven.
Whisk together remaining 1/4 teaspoon salt, yogurt, and juice in a small bowl. Drizzle yogurt mixture evenly over tofu mixture. Sprinkle with mint, cashews, and pomegranate arils.
Caramelized Onions on the Grill
Category: side-dish
By The Dahl House

These are absolutely melt in your mouth delicious! You can make them on the grill or in the oven. Even friends of ours that don't care for onions loved these! I would recommend that you use 1 large onion for every 2 people. Some people want one whole onion to themselves so you might want to make some extra! They are also good heated up the next day but we rarely have any extra!

Ingredients:
1 large Vidalia or sweet onion, peeled and cut into large wedges
2 tablespoons softened butter
1 teaspoon beef bouillon granules
1 pinch garlic salt and pepper to taste

Directions:
Preheat an outdoor grill for medium heat. Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape. Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 2 servings

Calories: 169.2
Fat: 11.8 g
Saturated fat: 7.4 g
Carbohydrates: 15.3 g
Sugars: 7 g
Dietary fiber: 2.7 g
Protein: 2.1 g
Cholesterol: 30.7 mg
Sodium: 473.7 mg
Grilled Salmon With Basil and Hollandaise Sauce


Ingredients:
olive oil, dried rosemary, lemon peel, seasoning salt, salmon fillets, fresh basil leaf, lemon

Directions:
Heat grill.
Combine olive oil, rosemary, lemon peel and seasoning salt in small bowl, rub mixture onto both sides of salmon steaks.
Lighly oil the grill,  place salmon on grill at medium heat setting; cook 5 min.,turn and continue cooking 5 minute more, or until fish flakes easily. Baste salmon with olive oil mixture while cooking.
While cooking salmon, prepare hollandaise sauce according to package directions.
Remove salmon to individual serving plates, spoon Hollandaise sauce over top and sprinkle with fresh basil, garnish with lemon wedges.
Creamy Potatoes With Green Beans & Eggs


Ingredients:
fresh green beans, olive oil, white potatoes, garlic cloves, crushed red pepper flakes, paprika, eggs

Directions:
Cook beans until just crisp-tender. Drain and rinse under cold running water.
Heat oil on med-high heat in large non-stick or cast-iron skillet until sizzle stage.
Add potatoes and spread out.
Cook and turn until browned and fork-tender.
Add all ingredients but eggs and paprika.  Mix well.
Crack eggs into cup and add, one at a time, to potatoes spacing them out.
Cover skillet and continue to cook until whites are set and yolks are to your liking. Sprinkle with paprika and serve while still hot.
El Chico's Salsa Fria


Ingredients:
key lime juice, sweet onion, chopped tomatoes, sea salt, fresh pepper, cilantro

Directions:
Throw it all in a bowl and let it meet and greet eachother covered for 3 hours or preferably overnight. Don't keep for more then 2 days.
Serve as garnish for fajitas, quesadillas, or enjoy with nacho's.
Southern Sweet Cornbread - Budget


Ingredients:
milk, egg, rosemary

Directions:
Preheat oven to 350 degrees.
In medium sized mixing bowl, combine corn muffin mix, milk, and egg.
Add creamed corn to mix and use a wooden spoon or wire whisk to mix.
Scrape into 2 quart casserole dish, spreading evenly.
Sprinkle top with rosemary if desired.
Bake at 350 degrees for 25-30 minutes, or edges are brown and toothpick comes out clean.
ENJOY!
Marie's Blarney Stones


Ingredients:
butter, brown sugar, granulated sugar, vanilla, pistachio pudding mix, eggs, flour, baking soda, pecans

Directions:
Cream butter, sugars, vanilla and pudding mix.
Add eggs and food coloring.
Mix in flour and baking soda.
Add butterscotch chips and chopped pecans.
Chill for several hours.
Roll into walnut-sized balls and place 2" apart on ungreased cookie sheet.
Bake for 8 minutes at 350 degrees.
(cooking time includes chill time].