xiaoxl/recipe_data huggingface dataset:
Creole Hot Water Cornbread
Category: bread
By Walita J Powell

A very simple recipe.  These crispy little patties are fried and served warm, drizzled with honey, maple syrup or honey butter.

Ingredients:
1 ⅔ cups cornmeal
¾ teaspoon Creole seasoning
1 tablespoon minced onion
1 ¾ teaspoons white sugar
5 teaspoons shortening
1 ¼ cups boiling water
lard for frying

Directions:
Combine the cornmeal, Creole seasoning, onion, and sugar in a medium bowl.  Pour in boiling water and shortening; stir until the shortening melts. Melt lard or bacon fat to a depth of 1/2 inch in a large skillet; bring to a temperature of 375 degrees F (190 degrees C) over medium-high heat.  Shape heaping tablespoons of the dough into flattened balls (thickness is a personal preference).  Fry in hot oil, turning once, until crisp and golden brown, about 5 minutes.  Drain on paper towels.

Prep time: 15 mins
Cook time: 7 mins
Total time: 22 mins
Yields: 12 patties

Calories: 129
Fat: 6.5 g
Saturated fat: 2.2 g
Carbohydrates: 15.9 g
Sugars: 1 g
Dietary fiber: 0.8 g
Protein: 1.4 g
Cholesterol: 4.1 mg
Sodium: 31 mg
Copycat Pancho's Cheese Dip


Ingredients:
American cheese, cumin powder, garlic powder, Rotel tomatoes & chilies

Directions:
Melt cheese until smooth in a double boiler or microwave, stirring throughout., Puree rotel in blender or small processor., Stir into the cheese the rotel, cumin and garlic., If too thick, add a little water., Serve with tortilla chips., ENJOY.
FIG NEWTONS COOKIES


Ingredients:
fig, water, unbleached all-purpose flour, baking powder, sea salt, unsalted butter, brown sugar, egg, vanilla extract, orange zest

Directions:
In a medium saucepan over medium heat, add figs, water and orange juice. Bring to a simmer and cook for about 30 minutes or until figs are tender and the liquid is almost evaporated.
Transfer the fig mixture to the bowl of a food processor and blend to a paste, stopping to scrape the sides if needed. Transfer the paste to a bowl to cool off.
Meanwhile, combine flour, baking powder and salt in a big bowl; whisk well.
In the bowl of a stand mixer, add butter and brown sugar. With the paddle attachment on, process until creamy. Add egg, vanilla and orange zest; process until well mixed, about 30 seconds.
Add flour mixture and on low speed, process until the dough comes together, about 1 minute. Transfer the dough onto a work surface and form 3 equal balls. Place them in a bowl and transfer to the fridge to chill, at least 15 minutes.
Preheat oven to 350ºF and line a large baking sheet with parchment paper; set aside.
When chilled, working in batches, place one ball on a parchment paper and form a small rectangle. Place another parchment paper on top and flatten it out with a rolling pin to about 5-inches wide x 12-inches long and a little less than ¼-inch thick. Scoop 1/3 fig paste in the center of dough and spread it out evenly, leaving some space around the edges.
Bring one side of the cookie dough over the paste using the parchment paper to help fold it over. Gently peel off the dough from the paper; repeat with the other side. Cut the ends of the log to make it neater and even. Measure the width of the log and cut the same measurement lengthwise so the cookies are square. Place them on the prepared baking sheet, leaving some space in between each cookie.
Transfer to the preheated oven and bake for 16 to 18 minutes or until golden on the bottom. Remove from the heat and place them on a wire rack to cool. Makes 2 dozen.
Spiced Vegetables With Coconut


Ingredients:
red chile, carrot, green beans, fennel bulb, gingerroot, garlic clove, onion, coconut milk, fresh coriander

Directions:
Deseed and finely chop the chilli.
Slice the carrots, green beans and fennel.
Heat a wok and add all the ingredients apart from the coconut milk and the coriander. Stir fry for about 5 minutes until the vegetables are tender.
Stir in the coconut milk and bring to the boil.
Stir in the coriander and serve.
Mahogany Buttercrunch Toffee


Ingredients:
light brown sugar, water, unsalted butter, pure vanilla extract, baking soda

Directions:
Preheat oven to 350 degrees F.
Place almonds on a cookie sheet and bake them for 5-10 minutes until golden.
Watch carefully, they go from getting hot to dark brown in just a few seconds!
Cool to room temperature.
In a food processor pulse the almonds until they are finely chopped.
Sprinkle half of the nuts over a 7 inch by 10 inch area of a greased baking sheet.
Set aside.
In a medium, heavy saucepan combine the brown sugar, water and butter.
Have your baking soda and vanilla extract ready.
Over medium heat bring the sugar mixture to boil.
Stir occasionally to prevent burning until the mixture reaches 285 degrees F.  (soft-crack stage].
Immediately remove the saucepan from the heat as the temperature will rapidly rise.
Immediately add the baking soda and vanilla extract.
Pour this mixture over the nuts on your baking sheet.
Quickly scatter the chocolate over the hot toffee.
Press lightly so it starts melting.
After about five minutes, the chocolate will be soft enough to spread with a long metal spatula in an even layer over the toffee.
Spread the remaining chopped almonds over the melted chocolate.
Cool completely and break into irregular pieces using a sharp knife.
Store in an airtight container at room temperature for about one month.
Makes one pound.
Can be doubled.
Philly Stuffed Mushrooms by Kraft


Ingredients:
mushrooms, Philadelphia Cream Cheese, mayonnaise, onions, fresh parsley, parmesan cheese, butter

Directions:
PREHEAT oven to 350ºF.
CLEAN mushrooms and remove stems; set aside.
MIX cream cheese, Italian dressing mix, mayonnaise, onion, parsley, Parmesan cheese and red pepper; set aside.
PUT stuffing mix in separate bowl.
STUFF mushrooms with the cream cheese mixture.
PRESS cream cheese side of mushrooms into the stuffing mix until well coated.
PLACE mushrooms. cream cheese sides up, on a baking pan, then drizzle with the melted butter.
BAKE for 30 minute Enjoy!
Simple Chicken in White Wine


Ingredients:
boneless chicken breasts, flour, butter, olive oil, garlic, white zinfandel wine, fresh parsley

Directions:
Sprinkle salt and pepper on thin sliced chicken cutlets.
Dredge chicken in flour and shake off excess.
In a lrge frying pan, heat oil and butter over med-high heat.
Add chicken and cook about seven minutes on each side, until golden.
Remove chicken from pan and reduce heat to med-low.
To pan, add garlic and saute two minutes until softenend.
Add wine and stock and using a wooden spoon, scrape the bits off the bottom of the pan.
Add chicken and parsley.
Cover and simmer over low heat fifteen minutes until heated through.
* OPTION- At step 6, you can put the chicken in a casserole dish and top with the remaining ingredients (garlic, wine, chicken stock and parsley] and cook in a 350 oven for 20-25 minutes.
Shrimp and Corn Chowder
Category: soups-stews-and-chili
By DotDot

Shrimp and corn chowder will warm you up!

Ingredients:
2 tablespoons butter
2  leeks (white and pale green parts only), chopped
salt and ground black pepper to taste
2 tablespoons all-purpose flour
3 cups half-and-half
1 pound potatoes, peeled and chopped
1 (8 ounce) bottle clam juice
1 pound cooked shrimp
2 (8 ounce) bags frozen corn
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives

Directions:
Melt butter in a Dutch oven over medium heat. Stir leeks into the butter and season with salt and black pepper; cook and stir until the leeks are tender, 4 to 5 minutes. Stir flour into the leek mixture until dissolved completely and the mixture begins to thicken; add half-and-half, potatoes, and clam juice. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 10 minutes. Stir shrimp and corn into the potato mixture; continue cooking until the potatoes are completely tender, about 10 minutes more. Remove pot from heat, add lemon juice and chives, and stir.

Yields: 6 servings

Calories: 420
Fat: 19.3 g
Saturated fat: 11.4 g
Carbohydrates: 40.7 g
Sugars: 4.6 g
Dietary fiber: 4.1 g
Protein: 24.1 g
Cholesterol: 203.6 mg
Sodium: 366.5 mg
Molletes II ( Mexican Beans on Toast)


Ingredients:
butter, extra virgin olive oil, lettuce, salsa

Directions:
Cut the bolillos in half lengthwise and then cut a small slice off the bottom of bread so that each piece lies flat. If using French bread, cut into 3/4" slices.
Spread each slice of bread lightly with butter or olive oil, or a combination of.
Arrange the bread slices on a cookie sheet and broil for about 3-4 minutes until crispy and golden.
Divide warmed refried beans onto the rolls, sprinkle with cheese on top. Broil again but only until the cheese starts to melt, perhaps another minute or two at most.
Remove molettes from oven and garnish with lettuce, if desired.  Next top with salsa and guacamole.
Chilled Avocado Orange Soup


Ingredients:
avocados, plain yogurt, salt

Directions:
Place avocado and orange juice in blender; whirl.
Add yogurt, TABASCO Sauce and salt; whirl until smooth.
Refrigerate until ready to serve.
Garnish with orange slices.
Farikal
Category: world-cuisine
By KATHYANN9

This is a popular meat dish from Southern Norway. Lamb and cabbage are layered and stewed with peppercorns. Serve with boiled potatoes that have been sprinkled with parsley.

Ingredients:
8 ounces sliced lamb meat
1 head cabbage, cored and sliced
2 cups water
1 ½ tablespoons whole black peppercorns
salt to taste

Directions:
Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat  layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth, and place them in the center of the casserole. Pour the water over all, and cover with a lid. Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.

Prep time: 2 hrs
Cook time: 2 hrs
Total time: 4 hrs
Yields: 4 servings

Calories: 123.2
Fat: 2 g
Saturated fat: 0.7 g
Carbohydrates: 18.3 g
Sugars: 9.5 g
Dietary fiber: 7.9 g
Protein: 11 g
Cholesterol: 21.6 mg
Sodium: 70.3 mg
Goat Cheese Stuffed Lamb Burgers
Category: main-dish
By LeeleeCooks

I love making these flavorful lamb burgers stuffed with creamy, delicious goat cheese. I use basil and oregano in mine, but feel free to use your favorite herbs and spices, this recipe is very forgiving. Using fresh rosemary in the goat cheese filling will give the burgers a real Greek flavor. Serve the burgers on hamburger buns or pita bread with tzatziki sauce, or on their own with a Greek salad.

Ingredients:
1 teaspoon olive oil
½ cup diced onion
2 pounds ground lamb
1  egg
1 cup bread crumbs
1 clove garlic, minced
4 ½ teaspoons salt
1 tablespoon ground black pepper
4 ounces soft goat cheese
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano

Directions:
Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes. Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 6 parts and roll into balls, then cover and refrigerate until ready to use. Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes. Preheat an outdoor grill for medium-high heat. Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture. Grill the patties on the preheated grill until no longer pink in the center and well done, about 8 minutes per side.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 6 burgers

Calories: 484.1
Fat: 31 g
Saturated fat: 13.3 g
Carbohydrates: 15.8 g
Sugars: 2.3 g
Dietary fiber: 1.3 g
Protein: 33.7 g
Cholesterol: 147.1 mg
Sodium: 2070.6 mg
Cevapi (Bosnia Herzegovina)


Ingredients:
butter, yellow onion, garlic clove, lean lamb, lean beef, sweet paprika, onions

Directions:
Melt the lard or butter over medium heat. Add the onions and saute until translucent. During the last three minutes or so, add the garlic and keep stirring to prevent burning. Remove the onions and let cool.
Mix the ground lamb with the ground beef. Add the onion/garlic mixture, egg white and paprika and mix well.
Shape the meat into unappetizing looking little cylinders, which are the traditional shape. Cover with plastic wrap and refrigerate for at least one hour.
Pan fry the cevapi in a little olive oil until nicely browned.
To serve, cut the pita breads in half and make a pocket in each one. Stuff a few finely chopped onions inside the pita, then add the cevapi and top with a few more of the onions.
Homemade Honey Mustard


Ingredients:
Dijon mustard, sour cream, honey, Worcestershire sauce

Directions:
"Mix well, enjoy."
Easy Vegetable Soup
Category: uncategorized
By Anonymous

Reach for Swanson® Beef Broth to make this comforting and delicious soup packed with carrots, green beans, and potatoes, and seasoned with onion, garlic and thyme.

Ingredients:
1 teaspoon vegetable oil
¼ cup chopped onion
1 clove garlic, minced
¼ teaspoon dried parsley flakes
¼ teaspoon dried thyme leaves, crushed
3 ½ (14 ounce) cans Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)
2 medium carrots, sliced
1 medium potato , cut into 1-inch pieces
1 cup fresh or frozen cut green beans

Directions:
Heat the oil in a 3-quart saucepan over medium-high heat.  Add the onion, garlic, parsley and thyme and cook until the onion is tender-crisp. Add the carrots, potato and beans to the saucepan and heat to a boil. Reduce the heat to low.  Cover and cook for 15 minutes or until the vegetables are tender.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 100.5
Fat: 1.3 g
Saturated fat: 0.2 g
Carbohydrates: 17 g
Sugars: 2.7 g
Dietary fiber: 3.2 g
Protein: 5.1 g
Sodium: 1389.4 mg
Dried Apricots With Blue Cheese


Ingredients:
pecans, walnut halves, gorgonzola, cream cheese, fresh ground pepper, fresh parsley

Directions:
Stir nuts in a small frying pan over medium heat until toasted, about 4 minutes., Pour from pan and cool., In a small bowl or food processor, beat or process cheeses and pepper., Spread equal amounts of cheese mixture on each apricot half., Press a nut onto cheese., Press cheese-side down into minced parsley., Serve cheese-side up on a platter.
Dutch Oven Whole Roast Chicken
Category: meat-and-poultry
By Charlie Ciborek

Simple preparation in a Dutch oven for a moist and delicious whole chicken.

Ingredients:
¼ cup kosher salt
¼ cup light brown sugar
2 tablespoons garlic powder
2 tablespoons smoked paprika
1 teaspoon ground dried chipotle pepper
1 (4 pound) whole chicken
2 tablespoons salted butter, melted

Directions:
Combine salt, brown sugar, garlic powder, paprika, and chipotle pepper in a bowl. Rinse and pat chicken dry. Rub with seasoning blend, placing any excess in the cavity. Allow to rest at room temperature for up to 90 minutes. Preheat the oven to 350 degrees F (175 degrees C). Place chicken in the bottom of a Dutch oven. Pour butter over the chicken. Cover. Bake in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest, uncovered, for 10 minutes. Carve chicken and spoon over pan drippings before serving.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 3 hrs 50 mins
Yields: 8 servings

Calories: 306.1
Fat: 12.6 g
Saturated fat: 4.5 g
Carbohydrates: 9.2 g
Sugars: 7.2 g
Dietary fiber: 0.6 g
Protein: 37.6 g
Cholesterol: 121.2 mg
Sodium: 2979.8 mg
Won Tons
Category: appetizers-and-snacks
By Danielle Tarango

These won tons are easy and amazingly good. Trick all of your friends into thinking you are a gourmet in just 20 minutes! Please note! Won tons are best when they are eaten directly after cooking. This recipe can be made in advance, however wait to fry them until just before serving. Wasabi can be found in many common grocery stores and Asian grocery stores.

Ingredients:
½ cup sweet hot mustard
¼ cup soy sauce
1 tablespoon wasabi
1 (8 ounce) package cream cheese, softened
2 cups imitation crabmeat
1  medium onion, minced
1 (8 ounce) can water chestnuts, drained
1 bunch fresh parsley, chopped
1 (16 ounce) package small won ton wrappers
2 cups vegetable oil

Directions:
In a small mixing bowl, combine mustard, soy sauce and wasabi until the wasabi has dissolved. Cover and refrigerate. Place cream cheese in a large bowl (preferably chilled metal). Mix in crab meat, onion, water chestnuts and parsley. Place one spoonful of the mixture in the center of each won ton wrapper.  Bring points of the wrapper together (in a triangular shape) and pinch the edges closed.  If the edges do not stick together, wet your fingertips lightly with water and pinch the ends together again (this will help to hold the won ton together). Heat oil in a large skillet. When oil is hot, place won tons (approximately 6 at a time) into hot oil. Remove the won tons when they are golden brown. Drain them on a paper towel lined tray. Repeat this process until all won tons are fried. Serve with dipping sauce.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 12 servings

Calories: 560.8
Fat: 44.7 g
Saturated fat: 9.1 g
Carbohydrates: 34.4 g
Sugars: 5.8 g
Dietary fiber: 1.9 g
Protein: 8.1 g
Cholesterol: 28.9 mg
Sodium: 853.7 mg
Creamy Avocado Pesto - Delish!
Category: main-dish
By Nicmic921

A creamy pesto without the cream! This pesto sauce is delicious and I guarantee you'll never make it a different way again! Double recipe for a full pound of pasta.

Ingredients:
1 (8 ounce) package penne pasta
¼ pound uncooked medium shrimp, peeled and deveined  (Optional)
1  avocado, peeled and pitted
½  lemon, juiced
½ cup fresh basil, or more to taste
2 tablespoons grated Romano cheese
2 cloves garlic
salt and ground black pepper to taste
¼ cup olive oil, or as needed
¼ cup diced cherry tomatoes, or more to taste  (Optional)
2 tablespoons grated Romano cheese, or more to taste
salt and ground black pepper to taste

Directions:
Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until mostly cooked through, but still firm to the bite, 8 to 10 minutes. Add shrimp to boiling water and cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Drain penne and shrimp; transfer back to empty pot. Blend avocado, lemon juice, basil, 2 tablespoons Romano cheese, garlic, salt, and black pepper in a food processor until smooth. Add olive oil and pulse until creamy. Remove blade from food processor and stir diced tomatoes into the creamy pesto. Transfer pesto to pot with pasta and shrimp; stir to coat. Serve with about 2 tablespoons Romano cheese, salt, and black pepper.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 479.7
Fat: 24.5 g
Saturated fat: 4.5 g
Carbohydrates: 50.3 g
Sugars: 1.5 g
Dietary fiber: 6.8 g
Protein: 16.6 g
Cholesterol: 50.6 mg
Sodium: 145.2 mg
Easy Thai Chicken Stir-Fry With Peanut Sauce


Ingredients:
low sodium soy sauce, brown sugar, creamy peanut butter, ground ginger, fresh ginger, rice vinegar, chicken broth, frozen broccoli cuts, carrots, boneless skinless chicken breast, green onion, unsalted dry roasted peanuts

Directions:
In a microwave-safe bowl, whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger, sesame oil, chili oil, and rice vinegar; blend well.
FYI: At this point the thick peanut sauce makes a great dipping sauce!
Stir chicken broth into peanut sauce; cook in microwave oven about 45 seconds or just until bubbly around edges; stir and set aside.
Bring a large saucepan containing 5-6 cups water to a boil; remove pan from heat and add rice noodles; soak noodles in hot water for 3-5 minutes until they are cooked but still al denté firm; rinse noodles under cold water; drain and set aside; if your noodles are very long you may want to chop them into a more manageable length.
Meanwhile, peel carrots then slice them with a diagonal cut into pieces about 1/8" thick and 2" long; par boil or steam carrots slices together with frozen broccoli cuts for about 3 minutes or until carrots are barely crisp-tender and broccoli is no longer frozen; remove from heat and rinse under cold water; trim down any oversized pieces of broccoli; set aside.
Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 1 1/2 minutes or until the chicken is not quite done; add mushrooms, carrots, and broccoli to skillet; sauté another 1 1/2 minutes; add peanut sauce and toss about 30 seconds until chicken and veggies are evenly coated with sauce; add rice noodles; cook and toss for 1 minute until heated through.
Turn onto serving plate(s] and serve immediately garnished with sliced green onions and chopped peanuts.
Banana Toast


Ingredients:
banana, cream cheese, lemon juice, honey, raisins

Directions:
Toast the bread., In small bowl, mash banana., Add cream cheese and mix well., Add remaining ingredients and spread on toast.
Thai Pumpkin Soup
Category: soups-stews-and-chili
By BRIGIT

This is a spicy Thai variety on our favorite pumpkin soup.  You can make it mild spicy or hot spicy by using different types of chilies.  Instead of the traditional sour cream, this recipe uses coconut cream.  Quick 'n' easy!

Ingredients:
1 tablespoon vegetable oil
1 tablespoon butter
1 clove garlic, chopped
4  shallots, chopped
2 small fresh red chili peppers, chopped
1 tablespoon chopped lemon grass
2 ⅛ cups chicken stock
4 cups peeled and diced pumpkin
1 ½ cups unsweetened coconut milk
1 bunch fresh basil leaves

Directions:
In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic).  Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer.  Serve with basil leaves.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 305.5
Fat: 25 g
Saturated fat: 18.6 g
Carbohydrates: 20.9 g
Sugars: 4.1 g
Dietary fiber: 2.4 g
Protein: 5.4 g
Cholesterol: 8 mg
Sodium: 404.8 mg
Popular Pumpkin Muffins


Ingredients:
flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, salt, pumpkin puree, butter, evaporated milk, half-and-half, brown sugar, granulated sugar, eggs, vanilla, pecans, raisins

Directions:
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt.
Stir to blend.
In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugas and vanilla; mix until blended.
Stir pumpkin mixture into the dry ingredients until moistened.
Fold in pecan or raisins.
DO NOT OVERMIX.
Line 12-cup muffin tin with paper liners or grease well and dust with flour.  Fill the tins about 3/4 full with the pumpkin muffin batter.
Sprinkle with cinnamon-sugar if desired.
Bake 375.
Zesty Cheerios Diet Snack


Ingredients:
chili powder, cumin, garlic powder, salt, ground pepper

Directions:
Pre-heat oven to 325°F.
Whisk egg white until foamy.   Mix in spices.   Stir in Cheerios or Chex.   Coat a  large cookie sheet with vegetable spray, and spread mixture on it.   Spray the cereal with a light coating of more vegetable spray.   Place in oven and stir every 5 minutes, for a total of 15-20 minutes.   Cool completely enjoy.