xiaoxl/recipe_data huggingface dataset:
Sardine Fish Curry / Kerala Style Mathi Curry / Chaala Curry


Ingredients:
mustard seeds, ground fenugreek, green chilies, shallots, garlic cloves, ginger, tomatoes, chili powder, coriander powder, turmeric powder, curry leaves, coconut oil, salt, water, water

Directions:
Clean Gambooge in clear running water and soak it in little warm water minimum for half an hour. Keep it aside. Cut all the fins and scales of sardines with a knife, rub it with little salt in an earthen ware and clean them in clear running water. Keep it aside. Take a small bowl and all the spice powders and pour little coconut oil or little warm water to form a paste. Grind it in a mixer and keep it aside.
Heat coconut oil in an clay cooking pot / manchatti. Add mustard seeds. When it starts crackling, add the fenugreek seeds. Then add the dry red chilli and sauté it. When these seeds get slightly brown in clour, add the finely chopped shallots and one spring of curry leaves. Shallots have to get the golden colour. Then add chopped ginger and garlic followed by green chillies. Sauté it for few seconds till green chillies changes its colour and garlic gets light yellow colour. Add in the tomato piece and sauté it for few seconds.
Now add the ground spice powders paste you made in advance. Sauté it well till you get a nice aroma and the oil starts separating from the pan. Add the water, salt and the other curry leaves. Bring it to a boil.
When it started boiling add the cleaned sardine pieces. Cover the vessel with its lid and simmer the stove. Let it cook for 10 minutes or until the fish is cooked and oil starts floating. If you want to reduce the gravy, cook for few more minutes keeping its lid removed.
Your Sardine Fish Curry / Keralas Mathi Curryis ready to serve.
Serve it with hot rice or kappa vevichathu. It goes well with Kappa Vevichathu and Appam or Kallappam.
Pineapple Salsa Chicken
Category: meat-and-poultry
By France C

These flavorful chicken breasts are grilled to perfection, then topped with a sweet and spicy, colorful pineapple salsa. The dish is mildly spicy, however you can adjust the amount of jalapeno to suit your tastes. Use your favorite brand of seasoning and adjust the salt right before serving, as some brands are saltier than others.

Ingredients:
4 (6 ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
2 tablespoons Jamaican jerk seasoning
1 cup diced pineapple
¼ cup diced red bell pepper
1 small jalapeno pepper, seeded and minced
2 tablespoons minced red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
¼ teaspoon salt

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Pound chicken to a 1-inch thickness for even grilling. Brush oil over chicken and sprinkle Jamaican jerk seasoning evenly on both sides. Set aside. Combine pineapple, red pepper, jalapeno pepper, red onion, cilantro, lime juice, and salt in a small bowl for the salsa. Set aside. Place chicken on the hot grill and lower heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 12 to 14 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest for 5 minutes. Top chicken with salsa mixture and serve.

Prep time: 20 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 274.4
Fat: 7.7 g
Saturated fat: 1.6 g
Carbohydrates: 13.9 g
Sugars: 11.1 g
Dietary fiber: 1.7 g
Protein: 36 g
Cholesterol: 96.9 mg
Sodium: 891.8 mg
Beer Batter Coconut Shrimp
Category: seafood
By Amanda Chavez

Crunchy sweet coconut coated shrimp is fast and delicious! Use sweet and sour sauce for dipping, if desired.

Ingredients:
1 cup all-purpose flour
⅔ cup beer
1  large egg
½ teaspoon salt
2 cups sweetened flaked coconut
1 pound uncooked medium shrimp, peeled and deveined
1 cup vegetable oil for frying

Directions:
Beat flour, beer, egg, and salt in a bowl with an electric mixer on low until batter is smooth. Spread coconut flakes in a shallow dish. Dip shrimp into beer batter, shaking off excess, then press into coconut. Place shrimp onto a plate while breading the rest; do not stack. Heat vegetable oil in a skillet over medium-high heat until hot but not smoking, 3 to 4 minutes. Fry about a third of the shrimp in the hot oil until golden brown, 2 to 3 minutes. Allow shrimp to drain on a wire rack set over paper towels. Repeat with remaining shrimp.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 581.2
Fat: 28.3 g
Saturated fat: 12.7 g
Carbohydrates: 54.8 g
Sugars: 13.8 g
Dietary fiber: 4.8 g
Protein: 25.1 g
Cholesterol: 203.1 mg
Sodium: 720.4 mg
Roasted Chicken with Blueberry Peppercorn Sauce


Ingredients:
chicken, white sugar, white wine, blueberries, butter, salt

Directions:
Cut the roasted chicken into quarters.
In a warmed saucepan, add the sugar and stir until it melts.
Add the wine, chicken stock, vinegar, peppercorns and blueberries.
Increase the heat to medium high and reduce the sauce by half.
Whisk in the butter to thicken the sauce, taking care not to let it come to the boil.
Season with salt to taste.
Arrange quartered chicken on serving plates and top with sauce.
Chicken Pesto Sandwich


Ingredients:
olive oil, celery, basil pesto, parmesan cheese, lettuce

Directions:
Heat pizza crusts as directed on package if desired.
Meanwhile, heat oil in 10-inch skillet over medium-high heat.
Cook celery in oil 4 to 5 minutes, stirring occasionally, until crisp-tender; reduce heat.
Stir in chicken and pesto.
Cook, stirring occasionally, until hot.
Spoon chicken mixture onto pizza crusts.
Mix cheese and lettuce; sprinkle over chicken mixture.
Cut each pizza crust in half.
Baked Frozen Peas


Ingredients:
swiss cheese, margarine

Directions:
DO NOT thaw peas. Break apart with hands and place in bowl.
Mix frozen peas with cream of mushroom soup and 4 ounces of the grated swiss cheese.
Pour into 8x8-inch casserole dish. Top with remaining 4 ounces grated swiss cheese. Mix together bread crumbs and melted margarine. Sprinkle over top of casserole.
Bake, uncovered, in 400 degree oven for 35 to 40 minutes.  If top starts getting brown too fast, loosely cover with aluminum foil.
Canary Island Spicy Potatoes


Ingredients:
olive oil, white wine vinegar, garlic, ground cumin, sweet paprika, hot red pepper flakes, scallions, fresh parsley, salt, pepper

Directions:
In a saucepan, cover the unpeeled potatoes with enough cold water to cover them by 1 inch.
Bring to a boil and simmer for 15 to 20 minutes, or until just tender.
In a bowl, combine olive oil, vinegar, garlic, cumin, paprika and red pepper flakes and whisk until blended.
Drain potatoes, pat them dry, and toss with dressing, scallions and parsley.
Cut potatoes into smaller chunks if desired.
Add salt and pepper to taste.
Vanilla Butternut Pound Cake


Ingredients:
sugar, flour, eggs, shortening, butter, salt, evaporated milk

Directions:
DO NOT PREHEAT OVEN, must start in COLD oven., Cream shortening, butter, sugar and salt., Add eggs, one at a time., Add flour and milk alternating small amounts of each., Fold in flavoring by hand., Bake in greased tube pan for 1 hour and 45 minutes at 325*., DO NOT open oven door while baking., Remove from pan immediately.
Super Au Gratin Potatoes


Ingredients:
boiling water, margarine, milk

Directions:
In a 9x14 baking dish, mix the water, margarine and milk. Stir until combined., Add the cheese sauce mix from each box. Mix until cheese is dissolved., Add the potatoes and stir until all are coated., Bake uncovered at 400 degrees for 40 to 45 minutes., Let stand and sauce will thicken.
Garlicky Stewed White Beans With Mixed Peppers


Ingredients:
olive oil, red bell pepper, yellow bell pepper, bottled garlic, crushed red pepper flakes, water, rubbed sage, cannellini beans, tomatoes, black pepper

Directions:
"Heat olive oil in a large skillet over medium-high heat.  Add bell peppers, and cook 5 minutes or until tender, stirring frequently.  Add garlic and crushed red pepper; cook 1 minute, stirring constantly.  Stir in water, sage, beans, and tomatoes; bring to a boil.  Reduce heat; simmer 10 minutes or until thick, stirring occasionally.  Sprinkle with black pepper."
Biko
Category: world-cuisine
By Catherine S

Filipino coconut dessert.

Ingredients:
4 cups uncooked glutinous white rice
6 cups cold water
1 (14 ounce) can coconut milk, divided
1 ⅓ cups white sugar
1 ⅓ cups brown sugar
3 tablespoons coconut preserves (such as Phil Supreme®)

Directions:
Soak rice overnight in the water. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Cook the soaked rice over medium heat in a saucepan with the soaking water, 1/2 can of coconut milk, and white sugar, stirring constantly, until tender and thickened, about 20 minutes. Pour into the prepared baking pan. Stir together the brown sugar, remaining 1/2 can of coconut milk, and coconut preserves in a small saucepan, and bring to a boil. Pour the mixture carefully over the rice. Bake in the preheated oven until the topping thickens, about 25 minutes. Cool completely; cut into squares to serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 11 hrs
Yields: 1 - 9x13 inch pan

Calories: 463.3
Fat: 9.5 g
Saturated fat: 6.2 g
Carbohydrates: 90.3 g
Sugars: 37.8 g
Dietary fiber: 2.1 g
Protein: 5.4 g
Sodium: 16.6 mg
Moist Brownie Cake


Ingredients:
butter, sugar, eggs, self raising flour, baking powder, salt, baking chocolate, rum

Directions:
125gm butter - softened.
1 TEAcup sugar - (half brown/white].
2 eggs - room temperature.
3 tbs condensed milk - if you dont have this perhaps you can use syrup.
mix well.
add (all below should be sifted].
3/4 teacup self raising flour.
half tsp baking powder.
1/3 tsp salt.
1/2 teacup cocoa.
mix.
add.
1 teacup chopped nuts - i used walnuts + cashews.
125gm baking chocolate chopped well.
3 tbs baileys or rum or other preferred liquer - if you dont want to use alcohol, you could add some coffee, cinnamon, vanilla, --  etc.
mix by hand.
spread evenly in lined tin 4 x 9".
bake in preheated oven, 175C for about 45 minutes If using a wider pan - thinner spread, reduce baking time --  should not overbake. :].
Remove and cool on rack.
I Can"t Believe It's  a Zucchini Bread!


Ingredients:
flour, cocoa powder, sugar, baking powder, salt, eggs, vanilla extract, zucchini, chocolate chips

Directions:
Preheat oven to 350Â°F  Coat  three 8.5" x 4.5" loaf pans with baking spray. Add dry ingredients to wet ingredients and mix till flour is incorporated.
Bake 55 minutes or done. Rest for 10 minutes then remove from pans.
Sweet Chili Oysters


Ingredients:
character(0]

Directions:
Fill each oyster shell with grated cheese., Top each with a teaspoon of sweet chili sauce., Cook on a medium grill until cheese has melted.
Courgette Curry


Ingredients:
courgettes, chopped tomatoes, tomato paste, onion, cumin seed, mustard seeds, chili powder, ground coriander, ground cumin, turmeric, salt, fresh coriander, water

Directions:
Heat the oil in a pan add the cumin seed and the mustard seeds, when they start to pop add the onion and saute till transparent.
Add the turmeric and saute for a few minutrs more.
Then add the courgette,chilli, ground chilli ground coriander, ground cumin, and salt.
cook for 2 minutes keep it moving so it won't sit on the bottom.
Next add the tomato paste, and the tomatoes.
Add the water and cook till the courgettes are soft about 10-15 minutes.
Allegria (Non-Alcoholic)


Ingredients:
mango, carrot juice, fresh lemon juice, mineral water, maraschino cherry

Directions:
Put the mango pieces in a blender, add the other ingredients, except the water. Blend until smooth.
Fill a goblet with ice and pour blended mixture in until the glass until is 3/4 full.
Add the water to dilute the mixture a little. Stir.
Garnish with a slice of orange and a maraschino cherry.
Serve with a straw.
Comfort Fettuccine Alfredo


Ingredients:
fettuccine pasta, butter, parmesan cheese, salt, pepper, parsley

Directions:
Cook fettucine as package directs; drain.
Heat butter and cream over low heat until butter is melted.
Stir in cheese, salt and pepper.
Pour sauce over hot fettucini, stirring making sure the noodles are well coated.
Garnish with parsley if desired.
Chili Chicken With Asparagus


Ingredients:
oyster sauce, chicken breasts, asparagus, red chile, garlic cloves, baby bok choy

Directions:
Combine oyster sauce and sweet chilli sauce in a small dish and set aside.
Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Separate noodles and set aside.
Heat a wok over high heat until hot. Add 2 teaspoons peanut oil and swirl to coat. Add half the chicken and stir-fry for 2 to 3 minutes or until just cooked through. Transfer to a plate. Repeat with 2 teaspoons peanut oil and remaining chicken.
Add remaining peanut oil to wok. Add asparagus, chilli, garlic and sesame oil. Stir-fry for 2 minutes. Add noodles, bok choy stems, chicken and combined sauces. Stir-fry for 1 minute or until heated through. Add bok choy leaves. Stir-fry for 15 seconds or until leaves wilted. Serve.
Baked Potato Dip II
Category: appetizers-and-snacks
By Luanne A.

Excellent dip that combines everything you'd like on a baked potato and then some!

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (1 ounce) package ranch dressing mix
3  green onions, thinly sliced
1 cup shredded Cheddar cheese
⅔ (3 ounce) can real bacon bits

Directions:
Whisk together the cream cheese, sour cream, and ranch dressing mix in a large bowl until smooth. Stir in green onions, Cheddar cheese, and bacon bits. Cover and refrigerate overnight before serving.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 16 servings

Calories: 125.5
Fat: 11 g
Saturated fat: 6.7 g
Carbohydrates: 2.2 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 4.8 g
Cholesterol: 31.6 mg
Sodium: 325.8 mg
Tempura Soba


Ingredients:
water, water, jumbo shrimp, water, green onion, wasabi

Directions:
To make shrimp tempura pull off the outhershell.Keep the last segment of shell and tail tip on.
Devein the back of shrimp with skewer.
Make a couple of slits underside.Hold the shrimp with both hand bend it backward to make it straight.
Heat the oil to 340F  for tempura and boil the water in a large pot for boil noodles.
In a bowl put tempura flour add cold water and stir it dont mix too much.
When oil is getting close to 340F put some flour and coat the shrimp and dip it in batter and fry(usually 2-3min].
Put soba noodle into the boiling water boil it until cooked(usually 5min].
While boilling combine the noodle soup base and water if you want hot noodles,warm up it.
Strain away the water, if you want to cold noodles rince them in running water.
Serve the noodles and Tempura with green onion with wasabi,and mentsuyu.
Judi's Chicken Pot Pie


Ingredients:
potatoes, celery, onion, corn, Bisquick, milk, eggs

Directions:
Put the soup, 1 can water, gravy, chicken, potatoes, carrots, celery, onion, and corn in a large skillet and let simmer/boil for 20-25 minutes.
While that is cooking, mix up the Bisquick mixture.
Preheat the oven to 400 degrees.
Pour the chicken mixture in a casserole dish that has been sprayed with Pam.
Pour the Bixquick mixture on top of the chicken mixture.
Bake at 400 for 30 minutes.
Pork Loin With Green Chiles


Ingredients:
all-purpose flour, cayenne pepper, cumin, seasoning salt, black pepper, butter, margarine, red onion, red wine, green chili, pinto beans, cheddar cheese

Directions:
Cut pork loin into 1 inch slices.  Pound slightly.
Mix together the flour with cayenne pepper, cumin, seasoned salt and the pepper.
Roll pork pieces in seasoned flour.
In a large skillet, saute pork, red onion and green or red pepper in butter until golden.  Add rd wine to skillet along with chopped green chiles.
Cover skilled and simmer for 30 minutes.  Add pinto beans and continue cooking for 15 more minutes.
Before serving, top hot pork with grated cheese.
Angel Hair with Lemon and Pine Nuts


Ingredients:
angel hair pasta, garlic, olive oil, pine nuts, fresh lemon juice, lemons, zest of, flat leaf parsley

Directions:
Bring a large saucepan of salted water to a boil for pasta.
In a small saucepan cook garlic in oil over moderately low heat, stirring, until softened and transfer mixture to a large bowl.
Add pine nuts, crushing them lightly with the back of a fork, lemon juice, zest, parsley, and salt and pepper to taste.
Cook pasta in boiling water until al dente and, reserving 2 tablespoons of the cooking water, drain well.
Add pasta with the reserved cooking water to bowl and toss with lemon mixture until it is absorbed.
Serve pasta warm or at room temperature.
Antipasto Bread


Ingredients:
red sweet bell pepper, green bell pepper, olive oil, flour, eggs, provolone cheese, sliced ripe olives, oregano, poppy seed

Directions:
Core and seed peppers and cut lengthwise into 1/4" strips.
Heat oil in large skillet, add peppers, and saute over medium heat til just tender.
Drain on papertowels.
Line baking sheets with foil.
On lightly floured surface, roll out one loaf bread dough into a 14" x 8" rectangle.
(Dough shrinks, so let it relax and re-roll til it stays in shape.].
Brush dough with beaten egg.
Using half of the cheese and half of the salami, layer on cheese first, then salami, leaving a slight edge of dough all the way around.
Sprinkle with half of the black olives.
Place half of the peppers down along long edge, not all over.
Sprinkle whole top lightly with oregano.
Stretch long edge over the peppers, and continue rolling securely, jellyroll-style.
Pinch/seal edge and ends.
Place bread diagonally on baking sheet.
Repeat all with second loaf.
Cover loaves loosely with a lightly damp cloth towel and let rise in warm place for 30-45 minutes.
Heat oven to 350.
Brush loaves with egg.
Make 6-7 slashes on top of each loaf.
Sprinkle with poppy seeds.
Bake 25-30 minutes.
Serve warm or cold.
Sloppy Joe Mac and Cheese
Category: main-dish
By ReneeW.

Two classic comfort foods combined to make one hearty and very satisfying casserole.

Ingredients:
1 (16 ounce) package elbow macaroni
1 ½ pounds ground beef
1 (14.5 ounce) can canned diced tomatoes
1 (6 ounce) can tomato paste
1 (1.3 ounce) envelope sloppy joe seasoning
¼ cup butter
1 small onion, minced
¼ cup all-purpose flour
1 teaspoon ground dry mustard
1 teaspoon salt
¼ teaspoon ground black pepper
3 cups half-and-half
1 tablespoon Worcestershire sauce
4 cups shredded sharp Cheddar cheese

Directions:
Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375  degrees F (190 degrees C). Lightly grease a large casserole dish. Place the ground beef in a skillet over medium heat, and cook until evenly brown. Drain grease. Mix in diced tomatoes, tomato paste, and sloppy joe seasoning. Reduce heat to low, and simmer 10 minutes. Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until tender. Mix in flour, mustard, salt, and pepper. In a bowl, mix the half and half and Worcestershire sauce. Gradually whisk half and half mixture into the pot. Bring to a boil, and cook 1 minute, until slightly thickened. Remove from heat. Mix in 3 cups of cheese. Stir cooked pasta into the pot, evenly coating with the sauce. Transfer to the casserole dish. Layer with the beef mixture and top with remaining cheese. Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 10 minutes, until bubbly.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 831.9
Fat: 46.5 g
Saturated fat: 26.3 g
Carbohydrates: 61.3 g
Sugars: 5.7 g
Dietary fiber: 4.1 g
Protein: 41.1 g
Cholesterol: 159.9 mg
Sodium: 1403.3 mg
Vaca Frita (Cuban Shredded Beef)


Ingredients:
bay leaves, fresh lime juice, fresh lemon juice, garlic, olive oil, onion, parsley

Directions:
Simmer roast with bay leaves in a Dutch oven on the stove until tender, about 1 to 1-1/2 hours.
Cool at room temperature; reserve cooking water for another use if you wish.
When beef is cool, shred and place in a glass container.
Combine lime juice, lemon juice and garlic; mix into meat.
Season with salt and pepper and marinate overnight.
(The sirloin roast is excellent at"soaking up" the juices!] Next day, remove meat from marinade, squeezing excess liquid (if you need to; I normally don't] and fry in a large skillet in olive oil until slightly brown, about 10 to 15 minutes.
Add thin onion slices and parsley and cook for another 10 to 15 minutes, until onion is tender and meat is well-browned.
Squeeze more lime juice on meat and serve over rice.
RB's Copycat Progresso Pepper Salad


Ingredients:
extra virgin olive oil, garlic, oregano, red wine vinegar

Directions:
In a large frypan, add EVOO, garlic, and Italian seasoning. Saute for 3 minutes to let the flavors meld. Add the package of frozen pepper & onion mix and saute over medium high heat to let the water boil off.
When the peppers start to look cooked reduce heat to medium low and add the red wine vinegar.  Allow to cook for 2 more minutes and remove from heat. Place in container and refrigerate for at least 8 hours before using.
Bow Ties With Tomatoes, Feta, and Balsamic Dressing


Ingredients:
farfalle pasta, grape tomatoes, green seedless grape, fresh basil leaf, shallots, capers, Dijon mustard, garlic, salt, fresh ground black pepper, extra virgin olive oil

Directions:
Cook pasta according to package directions, omitting salt and fat. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl.
While pasta cooks, combine vinegar and next 6 ingredients (through pepper] in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.
(Pan-grilled asparagus: Combine 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1 pound trimmed asparagus. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add asparagus to pan; cook 5 minutes or until tender, turning once.].
Buckwheat Breakfast Muffins


Ingredients:
buckwheat groats, unsweetened flaked coconut, walnuts, flax seed meal, cinnamon, salt, eggs, almond butter, stevia, vanilla

Directions:
In a medium bowl, soak buckwheat groats with a pinch of salt overnight or about 6 to 7 hours. Drain and rinse groats thoroughly with fresh water, drain again.
Preheat oven to 375 F, brush a 12 cup muffin tin generously with oil, set aside.
In a large bowl, add buckwheat groats, coconut flakes, walnuts, pumpkin seeds, chia seeds, flaxseed meal, cinnamon and salt, stir to combine.
In a small bowl, add eggs, almond milk, almond butter, stevia and alcohol free vanilla, whisk until frothy.
Pour liquid ingredients into bowl with dry ingredients, stir to combine. Scoop about <U+2153> cup muffin mixture into each cup of the prepared muffin tin. Bake muffins for about 15 to 20 minutes or until muffins have browned around the edges and are firm to the touch. Cool muffins in tin for about 10 minutes.
Serve warm with coconut milk, a dusting of cinnamon and a garnish of coconut flakes, walnuts and pumpkin seeds.
Pignoli Cookies


Ingredients:
almond paste, sugar, salt, pine nuts

Directions:
Preheat the oven to 350°F Line to baking sheets with parchment paper.
Place the almond paste, sugar, egg white, and salt into the work bowl of a food processor. Process until it is well mixed and has the consistency of a thick paste.
Put the pignoli into a shallow bowl. Using a teaspoon, drop a small amount of dough into the pignoli. Roll the cookie around to coat it with pignoli. Remove the cookie from the pignoli and form it into a small ball. Place on the prepared baking sheet. Repeat with remaining dough until you have 2 pans of cookies. Bake for 8 to 12 minutes, depending upon the size of the cookies. Rotate the pans at least once during the baking. The cookies are done when even so slightly golden on the top. Don’t overbake these -- you want them to be chewy on the inside and they’ll firm up after you take them out of the oven. Store in an airtight container for up to 2 days or freeze for up to 1 month.