xiaoxl/recipe_data huggingface dataset:
Pickled Onions
Category: side-dish
By Bobi

A tangy and easy little condiment to spice up any dish.

Ingredients:
1  red onion, finely chopped
½ cup red wine vinegar
3 tablespoons distilled white vinegar
1 ½ tablespoons salt
2 teaspoons white sugar

Directions:
Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.

Prep time: 5 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 6 servings

Calories: 18.6
Carbohydrates: 4.5 g
Sugars: 2.2 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 1744.8 mg
Refried Black Bean Salad


Ingredients:
black beans, black beans, olive oil, onion, garlic, cumin, cayenne, cilantro, chili powder, romaine lettuce, tomatoes, cucumber, enriched rice, Tabasco sauce

Directions:
Heat the oil in a large skillet, add the garlic and onions and saute for 3 minutes.
Add the spices, except the cilantro, and saute 2-3 minutes more.
Add the beans and cilantro and cook for 10-15 minutes, mashing with a potato masher or back of a spoon intermittently until the onions, beans, spices, etc are one big mass.
Add half the rice, mash into the the bean mixture.
Mix the tomato, cucumber, romaine, and remaining rice.
Add the warm bean mixture to the salad, carefully mix together.
Serve immediately with spice, scallions, and/or tabasco to taste.
Cream Cheese-Chutney Spread


Ingredients:
cream cheese, mango chutney, bacon bits

Directions:
Place block of cream cheese on a serving dish or board. Spoon chutney over cheese. Top with bacon.
Serve with crisp crackers.
Irish-Style Lamb Stew
Category: soups-stews-and-chili
By MICHELLE0011

Authentic Irish-style stew made with lamb, potatoes and carrots.

Ingredients:
1 pound cubed lamb meat
1 large onion, halved and sliced
1 pound baking potatoes, peeled and sliced
1  carrot, peeled and sliced
1 large stalk celery, sliced
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 cups beef stock
1 tablespoon chopped fresh parsley, for garnish

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly. Bake for  1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley.

Prep time: 25 mins
Cook time: 2 hrs
Total time: 2 hrs 25 mins
Yields: 4 servings

Calories: 302.6
Fat: 12.5 g
Saturated fat: 5 g
Carbohydrates: 27.4 g
Sugars: 5.1 g
Dietary fiber: 4.2 g
Protein: 19.7 g
Cholesterol: 58 mg
Sodium: 115.6 mg
Fresh Spinach With Leeks in Pernod


Ingredients:
olive oil, leek, fresh spinach, tomatoes, Pernod

Directions:
Clean your spinach really well in a sink full of water, and remove any tough veins and stems.
You may have to repeat the cleaning process several times to remove all the grit from the spinach.
Remove from water, but do not dry.
Clean the leek well in water, then chop all of the white part and any of the green part that is tender.
This should yield between 1 1/2 to 2 cups of leek.
Heat oil in a wok over medium heat.
Add the spinach, leeks, and tomato.
Cover, and cook 12 minutes, stirring occasionally.
Leeks should be crisp-tender at this point, and spinach wilted.
Drain the vegetables in a colander and immediately return to the wok.
Stir in the pernod and salt and pepper to taste.
Cook uncovered approximately 5 minutes or until the liquid has nearly all evaporated.
Serve.
Chicken Fried Steak With Onions


Ingredients:
onions, flour, egg, salt, paprika, basil, butter

Directions:
Peel and slice onions. Heat 1 teaspoon butter in a large skillet. Add sliced onion, saute, stirring until just golden and tender. Preheat oven to 300 degrees, spoon onion onto a heatproof platter; keep warm. Combine 1/2 cup flour and bread crumbs in plastic bag. Beat egg in a small bowl; add salt, paprika, and basil.
Wipe steaks; dip each in egg then in crumb mixture, to coat completely. Melt 1 tablespoon butter in the skillet. Saute steaks until golden brown on one side - 3 minutes. Turn; saute on remaining side until of desired doneness - 3-5 minutes. Arrange on onion.
Grilled Shrimp and Chicken Pasta
Category: meat-and-poultry
By Joyce

A wonderful creamy pasta in a delicious wine sauce, loaded with grilled shrimp and chicken. This recipe is similar to that of a famous steakhouse which shall remain anonymous! Don't be a 'chicken' - try it!

Ingredients:
¼ teaspoon poultry seasoning
¼ teaspoon cayenne pepper, or to taste
⅛ teaspoon ground white pepper
⅛ teaspoon onion powder
1 tablespoon garlic powder
2 tablespoons butter
1 cup heavy cream
½ cup milk
1 pound linguine pasta
1 tablespoon olive oil
½ cup white wine
4  skinless, boneless chicken breasts
8 ounces shrimp
3 tablespoons grated Romano cheese

Directions:
In a small bowl, mix together the poultry seasoning, cayenne pepper, white pepper, onion powder, and garlic powder. Divide spice mixture in half. In a small skillet, melt butter over low heat. Slowly stir in cream and milk, and 1/2 of spice mixture. Continue cooking over low heat, stirring frequently, until slightly reduced and thickened to desired sauce consistency. Remove from heat, and set aside. Preheat grill to high heat. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and set aside. In a large skillet, heat olive oil over medium-high heat. Carefully stir in wine and remaining spice mixture. Place chicken breasts in the skillet, and cook for 16 to 20 minutes, or until no longer pink in center and juices run clear. Remove from heat and set aside. Lightly oil grill grate. Cook shrimp on preheated grill for 3 to 4 minutes, or until slightly opaque. Serve each chicken breast on a bed of linguine topped with grilled shrimp. Ladle generously with cream sauce. Garnish with Romano cheese, if desired. Enjoy!

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 936.6
Fat: 39.2 g
Saturated fat: 20.6 g
Carbohydrates: 88.5 g
Sugars: 6.2 g
Dietary fiber: 4.1 g
Protein: 53.2 g
Cholesterol: 257 mg
Sodium: 307 mg
Savory Cheddar-Jalapeno Waffles


Ingredients:
all-purpose flour, cornmeal, sugar, baking powder, kosher salt, sharp cheddar cheese, eggs, buttermilk

Directions:
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, jalapeno, salt and 1 cup of the grated cheese.
In a separate mixing bowl, beat the eggs, then whisk in the buttermilk and vegetable oil. Incorporate the wet ingredients into the dry ingredients and mix just until combined.
Heat a waffle iron and spray with nonstick spray. Pour 1 1/2 cups of the batter into the waffle iron and cook until golden brown, about 5 minutes. (Follow the manufacturer's directions. You may need to adjust amount of batter based on your waffle iron.] Transfer the waffles to a wire rack set over a baking sheet. Repeat with the remaining batter.
Just before serving, turn the broiler to low. Scatter the remaining 1 cup grated cheese over the waffles and broil just until the cheese has melted, about 1 minute.
Booger's Bangin' Oatmeal Cake


Ingredients:
boiling water, quick oatmeal, butter, brown sugar, white sugar, vanilla, eggs, flour, baking soda, salt, butter, evaporated milk, brown sugar, vanilla, walnuts

Directions:
Preheat oven to 350 degrees.
Grease and flour 13x9 inch baking pan.
CAKE: In a large bowl,pour boiling water over the oats and let stand for 15 minutes.
*Do not drain water from oats.
In the same bowl, blend in the butter and sugars with the oats.
Add eggs and vanilla.
Beat well.
Add dry ingredients, mix until smooth.
Pour into 13x9 baking pan.
Bake in 350 degree oven for 30 minutes, or until toothpick comes out clean when inserted in center of cake.
TOPPING:  Mix topping while cake is in the oven.
Combine melted butter, evaporated milk, brown sugar, vanilla and walnuts in a small bowl.
Pour evenly over cake right when the cake comes out of the oven, while it is still hot!(that part is important!].
Place under broiler in oven until topping is golden brown and bubbly.
Serve warm or cold.
Super Nachos
Category: trusted-brands-recipes-and-tips
By Melanie

This makes a huge meal-sized tray of nachos with lots of good stuff! You can adjust ingredient quantities to suit your preference. Serve with extra chips if required. Great for game day.

Ingredients:
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
¾ cup water
1 (18 ounce) package restaurant-style tortilla chips
1 cup shredded sharp Cheddar cheese, or more to taste
1 (15.5 ounce) can refried beans
1 cup salsa
1 cup sour cream, or more to taste
1 (10 ounce) can pitted black olives, drained and chopped
4  green onions, diced
1 (4 ounce) can sliced jalapeno peppers, drained

Directions:
Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in   mix and water and simmer until beef mixture has thickened, 8 to 10 minutes. Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil. Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture. Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes. Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.

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

Calories: 432.1
Fat: 24.5 g
Saturated fat: 7.9 g
Carbohydrates: 39.7 g
Sugars: 2.1 g
Dietary fiber: 5.6 g
Protein: 15.2 g
Cholesterol: 44.2 mg
Sodium: 1081.2 mg
Quick and Easy Mexican Chicken
Category: world-cuisine
By Karen Taylor

An easy entree with Mexican flair! Serve over rice or buttered noodles.

Ingredients:
4  skinless, boneless chicken breasts
cooking spray
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
1 cup salsa
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes. Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 264.4
Fat: 11.1 g
Saturated fat: 6.4 g
Carbohydrates: 4.9 g
Sugars: 2.1 g
Dietary fiber: 1.1 g
Protein: 35.4 g
Cholesterol: 98.1 mg
Sodium: 641.3 mg
Zucchini and Green Pepper Casserole


Ingredients:
fresh zucchini, green pepper, onion, sharp cheddar cheese, lite olive oil, dried basil, eggs

Directions:
Preheat oven to 350°F degrees.
Butter a 13x9-inch oven-proof dish.
In a large bowl mix all the ingredients, mix well.
Turn into the casserole dish.
Bake uncovered for 45 minutes or until veggies are tender and the top is lightly browned.
Jalapeno Chicken Spread


Ingredients:
boneless skinless chicken breast halves, olive oil, cream cheese, mayonnaise, milk, red bell pepper, lemon juice, salt, Tabasco sauce

Directions:
Finely chop chicken with a knife or in a food processor.
Heat oil in a 12-inch skillet over medium-high heat. Add chicken and cook until tender and golden on all sides, stirring frequently.
Combine cream cheese, mayonnaise, milk, red pepper, jalapeño, lemon juice, salt, Tabasco sauce and cooked chicken in a bowl and mix until well blended.
Preheat oven to 375°F.
Spoon chicken mixture into an oven-safe crock or small casserole.
Bake 20 minutes or until mixture is hot and bubbly.
Serve with crisp crackers or pita triangles.
Ham, Potato, and Cheese Soup
Category: soups-stews-and-chili
By Donna

This is especially good on a cold winter night along with hot rolls.

Ingredients:
12  potatoes, peeled and cubed
2 large onions, finely chopped
2 pounds processed cheese food (eg. Velveeta)
1 pound chopped ham
ground black pepper to taste
3 ½ tablespoons all-purpose flour
1 cup milk

Directions:
Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender. Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot. Place the cheese (either whole of cubed) in the pot. Let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 16 servings

Calories: 321.4
Fat: 9.4 g
Saturated fat: 5.2 g
Carbohydrates: 39.6 g
Sugars: 7.6 g
Dietary fiber: 3.9 g
Protein: 19.9 g
Cholesterol: 41.8 mg
Sodium: 1293.7 mg
Powdered Sugar Cookies I
Category: desserts
By Alicia K. Chaput

Sugar cookies that melt in your mouth.

Ingredients:
1 cup confectioners' sugar
1 cup white sugar
1 cup butter
1 cup vegetable oil
1 pinch salt
2  eggs
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla extract
4 cups all-purpose flour

Directions:
Beat sugars, margarine, vegetable oil and salt very well.  Add eggs and dry ingredients. Make into balls, roll in sugar and place 1 inch apart on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 minutes.  For holidays or special occasions, roll in colored sugar instead of white sugar.

Yields: 8 dozen

Calories: 141.6
Fat: 8.7 g
Saturated fat: 3.1 g
Carbohydrates: 14.7 g
Sugars: 6.7 g
Dietary fiber: 0.3 g
Protein: 1.4 g
Cholesterol: 17.9 mg
Sodium: 59.9 mg
Pumpkin Blueberry Muffins


Ingredients:
all-purpose flour, whole wheat flour, sugar, Splenda granular, artificial sweetener, ground cinnamon, ground ginger, ground allspice, ground nutmeg, baking soda, salt, canned pumpkin, eggs, applesauce, fresh blueberries, frozen blueberries

Directions:
Preheat oven to 350 degrees.  Grease or line 15 medium-sized muffin tins or 24 small tins.
Combine all ingredients from flour through salt in a large bowl.  In separate bowl, mix pumpkin, eggs, and applesauce.  Combine with the flour mixture until well-moistened, then gently fold in blueberries.
Fill muffin cups 3/4 full, and bake for about 28 minutes or until a toothpick inserted in center comes out clean.
Chili Dog Stew


Ingredients:
diced tomatoes with green chilies, onion, garlic powder, cayenne, cumin, yellow mustard, cheese

Directions:
in a sauce pan under medium high heat, empty the can of tomatoes, juice and all., add the onions and spices., while the onions and tomatoes heat, slice the hot dogs into pieces., add them to the pot, stir let it get almost boiling., add the can of chili., heat it to just bubbling., serve with mustard and cheese for the garnish.
Zesty Grilled Veggies


Ingredients:
zucchini, red bell peppers, parmesan cheese

Directions:
Preheat grill to medium-heat.
Grill vegetables 10 minutes or until crisp tender, turning occasionally.
Place vegetables in large bowl.
Add dressing; toss to coat.
Sprinkle with cheese.
Herb Crusted Beef Tenderloin


Ingredients:
beef tenderloin, salt, cracked black pepper, sugar, fresh parsley, thyme, parmesan cheese, olive oil, fresh parsley, fresh thyme, parmesan cheese, olive oil, garlic cloves

Directions:
Tuck the thin, tapered end of the tenderloin under the roast, then tie the entire roast every 1 1/2 inches.
Combine 1 tablespoon salt, 1 tablespoon pepper, and sugar in small bowl and rub all over tenderloin.  Transfer tenderloin to wire rack set on rimmed baking sheet and let stand at room temperature for 2 hours.
Bread Crumb Topping:  Pulse bread in food processor to fine crumbs.  Transfer bread crumbs to medium bowl and toss in 2 tablespoons parsley, 2 teaspoons thyme, 1/2 cup parmesan, and 2 tablespoons oil until evenly combined.
Herb Paste:  Wipe out food processor and process remaining 6 tablespoons parsley, 2 tablespoons thyme, 3/4 cups cheese, 4 tablespoons oil, and garlic until smooth paste forms.  Transfer herb paste to small bowl.
Adjust oven rack to upper-middle position and heat oven to 400°F  Roast tenderloin 20 minutes and remove from oven.  Using scissors, cut and remove twine.
Using a spatula, spread the herb paste evenly over the top and sides of the tenderloin.
Press the bread-crumb mixture evenly onto the roast, using the other hand to catch the crumbs and keep them from falling through the rack.
Roast until thickest part of meat registers about 130°F and topping is golden brown, 20-25 minutes.  (If topping browns before meat reaches preferred internal temperature, lightly cover with foil for balance of roasting time and remove while roast rests.].
Let roast rest, uncovered, for 30 minutes on wire rack.  Transfer to cutting board and carve.  Serve.
Rice Options - OAMC


Ingredients:
chicken broth, beef broth, butter, bacon, butter, carrot, butter, lemon juice, butter, marmalade, butter, onions, butter, parsley

Directions:
Choose a cook-in or water (2 cups per cup of rice] and add with rice, salt (1 teaspoon per cup of rice] and butter or olive oil (2 tablespoons per cup of rice, unless adding a stir-in including butter].
Cover and cook for 20 minutes (white rice] or 30 minutes for brown.  Then add one of the stir-ins when finished cooking.
If desired, freeze leftovers in freezer baggie for up to 6 months.
Chicken Vegetable Lasagna


Ingredients:
olive oil, onion, garlic cloves, basil leaves, dried oregano, zucchini, red bell pepper, parmesan cheese, ricotta cheese, mozzarella cheese

Directions:
Spray a baking dish with nonstick spray, set aside.
Heat oil in a large skillet over medium-high heat. Add chicken; cook, stirring for 5 to 6 minutes, or until lightly browned. Add the onion and garlic, cook 2 minutes.
Add the basil, oregano, zucchini, and red bell pepper; cook, stirring often for 3 to 4 minutes, or until the zucchini is tender. Add the marinara and Parmesan cheese. Remove from heat.
Remember to wash hands and surfaces before preparing food.
To Assemble: Spread a thin layer of the chicken mixture in the bottom of the baking dish. Top with a layer of noodles, ricotta cheese, chicken mixture and mozzarella cheese. Repeat layers. Bake 45 to 50 minutes, or until hot and bubbly.
Serving Suggestion: Serve with a lettuce salad and warm garlic toast.
To Freeze for Serving Later: Place leftover lasagna in refrigerator until completely cooled. Cut squares of lasagna and place into Gladware® containers. Store in freezer.
To Serve From Frozen for Microwave: Lift lid of container to vent. Microwave on high power for 3 to 4 minutes, or until heated through.
Sugar-Free Strawberry "shortcake" Dessert


Ingredients:
sugar-free strawberry gelatin, strawberry, Cool Whip

Directions:
Make your Jello, according to the "quick set" directions.  Place in        refrigerator.  Clean and slice the strawberries and add to the Jello.
Put back in the fridge, but do not let set completely.  You want it to
be soft enough to spoon over the cake.
In a 9 X 13 pan, put a layer of the cake pieces - enough to cover the pan.
Spoon half of the strawberries and jello over the cake pieces.
Spread a layer of the Coolwhip over the strawberries and Jello.
Put another layer of the cake, Jello and strawberries and Coolwhip.
Refrigerate until ready to serve.  Will be set in 45 minutes or so.
Coke Cola Chicken Stew


Ingredients:
ginger, green onion, chicken legs, soy sauce, garlic cloves, star anise, Chinese five spice powder

Directions:
boil water, add chicken until turn white on the skin. About 1 minutes.
use medium-high fire, add 1-2 teaspoons oil in pot/ wok, when warm, add green onion, ginger, garlic, chill pepper.
add chicken legs to the pot/ wok, stir fried until skin turned "yellow".
pour coke & soy sauce to the pot/ wok( coke & sauce must cover the chicken], add in the star anise or 5 spice powder at this time if you wish.
bring to boil, add carrots/ daikon/ winter melon/ potatoes, bring to boil again, then turn down to medium low fire, boil for 15-20 minutes, add in any leafy vegetable at the last 2-5 minutes.
Squasage (Sausage-stuffed Squash)
Category: fruits-and-vegetables
By all_He_created_was_good

This was a favorite recipe in my family when I was growing up and now that I'm married, it's one of my husband's favorite dishes. A great way to use squash, that abundant, reasonably-priced, and tasty fall veggie!

Ingredients:
2  acorn squash, halved and seeded
1 pound ground sausage
1 cup chopped celery
½ cup chopped mushrooms
¼ cup chopped onion
1  egg, beaten
½ cup sour cream
½ cup grated Parmesan cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil. Place squash, cut sides down, on the prepared baking sheet. Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat. Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling. Bake in the preheated oven until filling is cooked through, about 20 minutes.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 4 servings

Calories: 523
Fat: 34.9 g
Saturated fat: 14.4 g
Carbohydrates: 30.9 g
Sugars: 6.9 g
Dietary fiber: 4.5 g
Protein: 24.4 g
Cholesterol: 132.9 mg
Sodium: 1231.5 mg
Lemonade With Jar Jelly's Making It Your Flavor of Choice


Ingredients:
lemon juice, Lavender Jelly With Chamomile, water

Directions:
"Warm jelly in microwave to liquefy. Pour into a large gallon size container. Add lemon juice and stir to blend. Stir in the cold water. Pour over a glass full of ice and garnish to match the jelly used. As lavender with lavender jelly, Strawberry with strawberry jelly."
Spritz Cookies for Cookie Press


Ingredients:
butter, sugar, egg, vanilla, flour, sugar, flour

Directions:
Step 1:  Cream together butter and sugar until light and fluffy.
Step 2:  Add egg and vanilla, mix until smooth.  Scrape down the sides of the bowl to ensure all of the ingredients are combined.
Step 3:  Now, split the mixture in half.  I press it down evenly in the bowl and then draw a line.  Scoop one half into another bowl  Not precise, but it works.  One half (bowl] will be the classic version and the other half will be the chocolate version.
Step 4:
To the Classic version:
add 1 3/4 cup flour and combine.  I start with 1 1/2 cups flour and see if that is enough.  We want a soft dough.  If I add too much flour it becomes crumbly and won’t work in the cookie press.  Thus, I start with a lower amount of flour and if needed, add more.
To the Chocolate version:
add 1/8 cup sugar, 1 1/2 cups flour and 2 1/2 tablespoons unsweetened cocoa powder.
Step 5:  Add the dough to your cookie press and press the cookies onto a cookie sheet.  Decorate with colored sugar and sprinkles.  Bake in a 375 degree oven for about 10 minutes; or until the edges are a light golden brown.  Let them cool for two minutes and then transfer to a cooling rack.
As I said earlier, these cookies are not just for Christmas.  You can make these all year round by changing the press and decorations.  Imagine the possibilities….  recipe from: https://www.funinkeywest.com/2-best-ways-to-make-pampered-chef-spritz-cookie-recipe/.