xiaoxl/recipe_data huggingface dataset:
Chicken Italiano


Ingredients:
parmesan cheese, fresh parsley, dried oregano, garlic clove, black pepper, boneless skinless chicken breasts, butter

Directions:
Heat oven to 375°F., Combine parmesan, parsley, oregano, garlic, and pepper., Dip chicken in melted butter, then in cheese mixture., Put in a shallow baking dish.  Drizzle with remaining butter., Bake 25 minutes or until tender.
Creamy After-Thanksgiving Turkey Soup
Category: soups-stews-and-chili
By Paul

This is a version of Valorie Walker's recipe with a few of my changes. Enjoy.

Ingredients:
1  turkey carcass
1 cup butter, cubed
1 large onion, chopped
2 large carrots, diced
2 stalks celery, diced
1 cup all-purpose flour
2 cups half-and-half
4 ounces fettuccine, broken into 2-inch pieces
¼ cup prepared stuffing, or more to taste
2 teaspoons salt
1 teaspoon chicken bouillon granules
¾ teaspoon ground black pepper
1 pinch poultry seasoning, or to taste

Directions:
Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use. Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

Prep time: 25 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 55 mins
Yields: 16 servings

Calories: 273.5
Fat: 21.7 g
Saturated fat: 11.2 g
Carbohydrates: 15.1 g
Sugars: 1.3 g
Dietary fiber: 1.1 g
Protein: 5.2 g
Cholesterol: 56.8 mg
Sodium: 442.2 mg
South African "vetkoek" (Bread Machine Recipe)


Ingredients:
fast-rising active dry yeast, salt, sugar, water

Directions:
Measure water into bread machine pan.
Add dry ingredients.
Add yeast.
Set machine on 'dough setting' and start.
When done (after 1 1/2 hrs] remove and divide into 10 balls on lightly floured surface. Flatten slightly.
Let rise for 1/2 hour in warm place.
Warm oil in pan - about 1 inch deep - on medium heat setting (not hot!].
Fry vetkoeks about 5 minutes a side (turn over when golden]. Pack them quite close together in the pan: it helps with rising.
They should be the color of doughnuts when ready.
Drain on kitchen towels.
As soon as you can bear to touch them, slice open and spread with butter and your favorite preserve.
Enjoy.
(cooking time is bread machine cycle].
Artichoke Ale Dip


Ingredients:
frozen artichoke hearts, cream cheese, ale, parmesan cheese, garlic cloves, lime zest, cayenne, salt, pepper

Directions:
Thoroughly blend all ingredients together in blender or food processor., Pour into a 2-quart baking dish., Bake at 350F about 30 minutes until bubbly and golden.
Ultimate Chocolate Chip Cookies


Ingredients:
butter, brown sugar, milk, pure vanilla extract, egg, flour, salt, baking soda

Directions:
Preheat oven to 350°.
Combine Butter flavored Crisco, brown sugar, egg, milk and vanilla in a large mixing bowl.
Mix at medium speed until well blended. Add dry ingredients little by little until well blended.
Add chips.
Bake for 10 minutes on an ungreased cookie sheet or a bit longer for stoneware baker sheets and pans.
Lemon-Chive Potatoes


Ingredients:
olive oil, water, chives, lemon juice

Directions:
In a large pot, heat oil over medium-high heat.
Add potatoes and sprinkle salt and pepper.
Cook, tossing occasionally, until golden (10-15 minutes] adding more oil, if needed.
Add water, stir and cover.
Cook until potatoes are tender and liquid has evaporated (about 5 minutes].
Transfer to a serving bowl and toss potatoes with lemon juice and chives.
Chocolate Milk Shake


Ingredients:
milk, vanilla ice cream, vanilla extract

Directions:
add all ingredients in blender, blend for about 30 seconds, stir well and then enjoy!
Mushroom Ragout With Chicken and Sausage


Ingredients:
dried porcini mushrooms, hot water, chicken drumsticks, olive oil, flour, dried rosemary, salt, fresh ground black pepper, dry red wine, tomato paste, mushroom, fresh parsley

Directions:
Place dried mushrooms in a small bowl and cover with water and let soften for 15 minutes; remove mushrooms and chop coarsely.
Strain and reserve liquid.
While the mushrooms soak, remove skin from drumsticks; discard skin.
Heat oil in a large skillet or sauté pan with high sides over medium-high heat.
Add sausage and sauté until lightly browned.
Remove with a slotted spoon to a plate.
Combine flour, rosemary, salt and pepper in a large plastic bag.
Add skinned drumsticks to bag and coat evenly with flour; shake off excess.
Add to skillet and brown on all sides.
Transfer to plate with sausages.
Add wine and tomato paste to skillet.
Bring to a boil, scraping the bottom to remove any browned bits.
Simmer until liquid is almost completely evaporated.
Add both porcini and fresh mushrooms to pan and cook until mushroom liquid has also evaporated, about 7 to 10 minutes; stir often.
Return chicken and sausage to pan along with half of the reserved mushroom liquid.
Cover, reduce heat to low and cook for 15 minutes.
Add remaining mushroom liquid to pan, cover and cook until chicken is done*, about 30 more minutes.
Garnish with parsley and serve warm.
*CHICKEN TESTS FOR DONENSS (per Washington Fryer Commission]:No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.
Other indicators for doneness include:
1] A fork or toothpick can be inserted with ease.
2] The juices should be clear, not pink.
3] Bone joints move easily.
Quinoa and Pepper Pilaf
Category: trusted-brands-recipes-and-tips
By Swanson®

Protein-packed quinoa is toasted, then cooked until tender with sweet peppers and garlic for a hearty side dish. You can serve this wholesome grain dish hot, at room temperature or even chilled--perfect for any season!

Ingredients:
1 tablespoon olive oil
1  shallot, minced
2 cloves garlic, minced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 cup uncooked quinoa, rinsed
2 cups Swanson® Certified Organic Vegetable Broth or Swanson® Vegetable Broth
2 tablespoons chopped fresh parsley

Directions:
Heat the oil in a 2-quart saucepan over medium-high heat. Add the shallot and garlic and cook for 2 minutes, stirring occasionally. Add the peppers and quinoa and cook for 2 minutes, stirring occasionally. Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the quinoa is tender and the liquid is absorbed. Stir in the parsley. Season, if desired.

Prep time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 222.9
Fat: 6.1 g
Saturated fat: 0.8 g
Carbohydrates: 35.2 g
Sugars: 2.4 g
Dietary fiber: 4 g
Protein: 7.1 g
Sodium: 271.8 mg
Simple Sugar Scrub


Ingredients:
sugar, extra virgin olive oil, lemon juice

Directions:
mix the sugar and olive oil in the plastic container.  I do not recomend using a glass jar for this, since you will most likely have this in your bathroom.
add any optional scents you like.  I have discovered that adding peppermint oil or orange oil helps refresh you, while lavender is more soothing.  My favorite oil to use is sandlewood.
to use: place some on a wash cloth and rub in circles anywhere you need exfoliation.  After letting it sit for awhile the sugar may settle to the bottom, so it may be necessary to shake this up a little before using.
Fresh Rosemary Chicken Thighs
Category: meat-and-poultry
By Arlene Tallman

Quick, tasty rosemary chicken thighs.

Ingredients:
1 ½ tablespoons chopped fresh rosemary leaves
1 teaspoon lemon zest
1 teaspoon kosher salt
½ teaspoon ground black pepper
4  chicken thighs
olive oil cooking spray

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine rosemary, lemon zest, salt, and pepper in a bowl. Rub over chicken thighs and place in a baking dish. Spray with cooking spray. Bake in the preheated oven until thighs are no longer pink in the centers and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 190.7
Fat: 11.9 g
Saturated fat: 3.3 g
Carbohydrates: 0.4 g
Dietary fiber: 0.2 g
Protein: 19.2 g
Cholesterol: 70.9 mg
Sodium: 544.4 mg
Italian-Inspired Vegetable Soup With Turkey Sausage (Ww Inspired


Ingredients:
extra virgin olive oil, garlic cloves, onion, fennel bulb, spinach, zucchini, chicken broth, diced tomatoes, crushed red pepper flakes, thyme, oregano, black pepper, ground cloves, chipotle pepper, basil, water

Directions:
Saute olive oil, garlic, onions, and fennel in a large pot over medium high heat for 3-4 minutes. In a separate small skillet, cook the sausage links by browning them first on medium heat and then adding the water and covering for approximately 5-7 minutes.
Once the onions, garlic, and fennel are aromatic and translucent, add the rest of the ingredients and bring to a boil. Reduce heat to low and simmer, partly covered, for about 10-15 minutes.
Mint Chocolate Shake


Ingredients:
water, low-fat plain yogurt, flax seed oil

Directions:
Steep mint tea in hot water for 5 minutes, Squeeze remaining from tea bag and discard.
Add ice to tea. Combine all ingredients in blender. Blend on high until mixture is smooth and creamy.
Transfer to a tall glass and serve.
Super Easy Stir-Fried Cabbage
Category: side-dish
By iken

A very simple stir-fry dish. The reason for using only soya sauce for stir-frying cabbage is that it brings out the natural sweetness in the cabbage itself.

Ingredients:
1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound shredded cabbage
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine (Shaoxing wine)

Directions:
Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 servings

Calories: 64.7
Fat: 3.5 g
Saturated fat: 0.6 g
Carbohydrates: 7.4 g
Sugars: 3.7 g
Dietary fiber: 2.9 g
Protein: 1.8 g
Sodium: 269.9 mg
Slow Cooker Mediterranean Stew
Category: soups-stews-and-chili
By BROMFIELD

A nice hearty stew that is wicked easy.

Ingredients:
1  butternut squash - peeled, seeded, and cubed
2 cups cubed eggplant, with peel
2 cups cubed zucchini
1 (10 ounce) package frozen okra, thawed
1 (8 ounce) can tomato sauce
1 cup chopped onion
1  ripe tomato, chopped
1  carrot, sliced thin
½ cup vegetable broth
⅓ cup raisins
1 clove garlic, chopped
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon crushed red pepper
¼ teaspoon ground cinnamon
¼ teaspoon paprika

Directions:
In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika. Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.

Prep time: 30 mins
Cook time: 10 hrs
Total time: 10 hrs 30 mins
Yields: 10 servings

Calories: 121.9
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 30.5 g
Sugars: 7.7 g
Dietary fiber: 7.8 g
Protein: 3.4 g
Sodium: 156.8 mg
Hummus (Low Fat)


Ingredients:
garbanzo beans, lemon juice, plain nonfat yogurt, ground cumin, salt

Directions:
Drain and rinse the beans and combine in food processor with other ingredients., Blend until thoroughly smooth., Taste and adjust seasonings., Optional additions to change things up:, 1 T roasted red peppers, or, 1 T fresh cilantro, or, 1/2 T chopped jalapeno pepper with 1 t dry salsa seasoning.
Peanut Butter Banana Fritters Drizzled With Chocolate Sauce


Ingredients:
flour, confectioners' sugar, baking powder, sea salt, baking soda, bananas, peanut butter, milk, egg, chocolate, water

Directions:
Combine the flour, sugar, baking powder,salt and soda in a bowl and mix.  Add the bananas, peanut butter, milk and egg and whisk until the consistency is such that it can be balled up in a spoon.  In a medium saucepan, heat the peanut oil to 375 degrees F.  Using a teaspoon, delicately spoon the batter into the oil, a few balls at a time and deep fry until they fluff up and become crispy and golden bown - about 5 minutes.  Strain on a wire rack.
To make the chocolate sauce, bring a cup of water to a simmer in a pot.  Add a large metal bowl over the top of the pot.  In the metal bowl, add the chocolate chunks and whipping cream, then whisk until it melts together.
Generously drizzle the chocolate sauce over the fritters and serve.
Sausage, Potatoes and Green Chilis


Ingredients:
potatoes, beef, sausages, onion, chili peppers, olive oil, tomatoes, water

Directions:
Cut the potatoes into 20mm cubes. Heat the oil in a large frying pan and fry the sausage until brown all over. Remove the sausage, slice in 25mm lengths and set aside.
Add the the onion and chili peppers to the pan and stir fry until the edges of the onion pieces are turning brown. Remove and set aside.
Add the cubed potatoes to the pan with a little more oil if necessary and stir fry until brown all over.
Return the sausage, onions and chilis to the pan and add the water, tomatoes, salt and pepper and bring to the boil. Cover tightly and simmer for about 20 minutes, stirring occasionally and adding a little more water if necessary.
Serve hot.
Pork or Lamb Goulash A' Blanc


Ingredients:
pork, lamb, onions, garlic, caraway seed, marjoram, sweet paprika, brown sugar, fresh lemon rind, water, sour cream

Directions:
Saute onion in oil until onion is tender.
Add remaining ingredients EXCEPT sour cream.
Cover and simmer slowly 1 1/2 hours.
(You can simmer in the oven in a tightly covered baking dish at 325F for 2 hrs.] You may add sour cream before serving.
Do not boil after adding it.
Serve over hot cooked noodles, spaetzle, or mashed potatoes.
German Quark Fruit Creme from German Born Chef


Ingredients:
Quark, German Quark, mandarin orange, artificial sweetener

Directions:
Make German Quark according to recipe #153126. Add whipping cream and blend very well.
Add drained mandarines and sweetener to taste. If creme is too stiff, add some of the mandarin can liquids.
Put into fridge for 2 hours before serving.
Sleepy Hollow Chicken Salad Supreme
Category: salad
By Lucy Lore

This is a delightful chicken salad blended with pineapple tidbits that makes a great lunch. If you prefer, you can use turkey instead.

Ingredients:
4 cups boneless whole chicken breasts, cooked and chopped
¾ cup golden raisins
1 teaspoon Dijon-style prepared mustard
¾ cup mayonnaise
¾ cup pineapple tidbits, drained
1 teaspoon curry powder
⅓ cup chopped celery
½ cup chopped pecans
1 cup seedless grapes
1 head iceberg lettuce - rinsed, dried, and chopped

Directions:
In a large bowl, combine the chicken, raisins, mustard, mayonnaise, pineapple, curry powder and celery. Mix ingredients and divide among four servings of lettuce. Top with pecans and  garnish with grapes.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 808.8
Fat: 53.6 g
Saturated fat: 8.8 g
Carbohydrates: 43.8 g
Sugars: 32.9 g
Dietary fiber: 5 g
Protein: 42.7 g
Cholesterol: 120.7 mg
Sodium: 378.6 mg
Key West Black Bean Salad


Ingredients:
black beans, corn, sun-dried tomato, shallot, gouda cheese, cayenne pepper, key lime juice, olive oil

Directions:
In a serving bowl put the black beans, corn, sun dried tomatoes, shallot and gouda cheese.
In a jar with a lid add the key lime juice and oil and cayenne pepper.
Put the lid on the jar shake until mixed well.
Pour on the salad and mix.
Chill for about 2 hours.
Serve.
Candied Apples II
Category: desserts
By JONAR

Apples with a hard candy coating, like you can get at fairs.

Ingredients:
15  apples
2 cups white sugar
1 cup light corn syrup
1 ½ cups water
8 drops red food coloring

Directions:
Lightly grease cookie sheets.  Insert craft sticks into whole, stemmed apples. In a medium saucepan over medium-high heat, combine sugar, corn syrup and water.  Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.  Remove from heat and stir in food coloring. Holding apple by its stick, dip in syrup and remove and turn to coat evenly.  Place on prepared sheets to harden.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 15 candied apples

Calories: 236.8
Fat: 0.2 g
Carbohydrates: 62.5 g
Sugars: 46.8 g
Dietary fiber: 3.3 g
Protein: 0.4 g
Sodium: 15 mg
Indian Chicken Curry (Murgh Kari)
Category: world-cuisine
By Ayshren

This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Ingredients:
2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
½ cup cooking oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 ½ teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon salt
½ cup water
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice

Directions:
Sprinkle the chicken breasts with 2 teaspoons salt. Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside. Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken. Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).  Sprinkle with lemon juice to serve.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 427.4
Fat: 24.3 g
Saturated fat: 4.7 g
Carbohydrates: 14.7 g
Sugars: 4.7 g
Dietary fiber: 2.9 g
Protein: 38.1 g
Cholesterol: 94.7 mg
Sodium: 1370.4 mg
Tootsie Roll Jello Shots


Ingredients:
boiling water, Creme de Cacao, cold water

Directions:
Mix boiling water and jello.  I like to put in a pitcher., After well disolved add cold water and Creme deCocoa., Pour into shot containers and chill for 4 hours., Enjoy.
Easy Couscous Salad


Ingredients:
chicken broth, vegetable broth, couscous, olive oil, mustard, lemon, zest of, tomatoes, red bell pepper, celery, cucumber, scallion, fresh parsley

Directions:
Bring stock to a boil in a heavy saucepan.
Stir in couscous.
Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
Mix well.
Transfer couscous to a large bowl.
Fluff with a fork.
Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
Mix gently.
Pour dressing over mixture and mix again.
Season with salt and pepper.
Can be served luke-warm or chilled.
Too Simple Chicken in Crock Pot


Ingredients:
Worcestershire sauce, lemon pepper, garlic, kosher salt, oregano

Directions:
Put all ingrediants in crockpot , stir it up some and set on low for 6 hours  WALA!
Add in additional spices to your taste.  I can see adding hot peppers, basil, green beans or any number of things to this simple dish.  Use your imagination.
Spicy Chickpea Casserole - Vegetarian Delight!


Ingredients:
chickpeas, fresh spinach, olive oil, onion, garlic cloves, spring onions, of fresh mint, fresh coriander, tomato puree, ground cumin, ground cinnamon, ras el hanout spice mix, chopped tomatoes, aubergine, courgette, potato

Directions:
Preheat oven to 160c/gas3. Heat oil in large flameproof casserole. Add onion and gently cook until softened - approx 5 minutes.
Stir in garlic, ginger and spices & fry gently for 2 minutes. Add the tomatoes, aubergine and courgette.
Next add the stock, tomato puree, potato and chickpeas. Bring to the boil, cover and cook for 1 hour in the oven.
Blend the yogurt with half of the spring onions.Add the coriander and mint.
Remove casserole from the oven. Take 3tbsp of vegetables from the casserole, mash them up and return them to the casserole (this will thicken the sauce].Stir in the spinache and return to the oven for a further 10 mins cooking time.
Serve topped with a spoonful of yogurt and chopped spring onions.
Mini Pecan Crumb Cakes


Ingredients:
all-purpose flour, brown sugar, pecans, ground cinnamon, butter, all-purpose flour, baking powder, salt, ground nutmeg, ground allspice, sugar, butter, eggs, vanilla, milk

Directions:
Preheat oven to 350.
Grease 12 standard size muffin pan cups or line with paper liners.
To prepare topping, mix together flour, brown sugar, nuts and cinnamon.
Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form.
Set aside.
To prepare cakes, mix together flour, baking powder, salt, nutmeg, and allspice.
Mix together sugar, melted butter, vanilla, and eggs until blended.
Alternately stir flour mixture and milk into butter-egg mixture.
Spoon batter into prepared pan, filling cups two-thirds full.
Sprinkle topping over batter; press in slightly.
Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes.
Transfer pan to a wire rack to cool slightly.
Soft as a Baby's Butt Salt Scrub


Ingredients:
fine salt, oats, powdered milk, baking soda

Directions:
Mix the dry ingredients, add the baby oil, it should look like wet sand now.
Decide for yourself if you want the consistency oilier and if you do, add more oil.
Snip the top off the vitamin capsules and add their contents to the scrub, mix and transfer to a plastic jar.
When using in the shower make sure you are on a non-slip surface.
Twice As Nice Almond Cookies


Ingredients:
character(0]

Directions:
PREPARE cookie mix as directed on package, stirring in almond extract.
SHAPE dough into balls. Roll in almonds. Place 2 inches apart on ungreased baking sheets.
BAKE and cool as directed on package.