xiaoxl/recipe_data huggingface dataset:
Cafe Savoy


Ingredients:
coffee, milk, Grand Marnier, brandy

Directions:
Pour coffee into large mug., Add milk then Grand Marnier and then brandy., Stir.
French's Crunchy Onion Chicken


Ingredients:
flour, boneless skinless chicken breasts, egg

Directions:
Crunch French Fried Onions with flour in a plastic bag., Dip chicken into the egg and then coat in onion crumbs., Bake at 400 degrees Fahrenheit for 20 minutes until chicken is no longer pink.
Dad's Favorite Pumpkin Pie


Ingredients:
eggs, pumpkin, brown sugar, salt, cinnamon, ginger, clove, evaporated milk, sugar

Directions:
Preheat oven to 425 degrees. Brush shells with slightly beaten egg white.
Mix ingredients in order given. Pour into shells. Bake for 15 minutes.
Reduce oven temperature to 350 degrees and bake for 1 hour or until knife inserted in center of pie filling omes out clean.
Let cool and serve with whipped cream.
Superfast Asparagus
Category: side-dish
By MSLILLY

Roast asparagus is a 15-minute side dish (and YUM).

Ingredients:
1 pound asparagus
1 teaspoon Cajun seasoning

Directions:
Preheat oven to 425 degrees F (220 degrees C). Snap the asparagus at the tender part of the stalk. Arrange spears in one layer on a baking sheet. Spray lightly with nonstick spray; sprinkle with the Cajun seasoning. Bake in the preheated oven until tender, about 10 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 3 servings

Calories: 32.4
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 6.3 g
Sugars: 2.8 g
Dietary fiber: 3.2 g
Protein: 3.4 g
Sodium: 161 mg
Asian Coleslaw (Dairy Free)


Ingredients:
cabbage, carrots, red onion, green onions, garlic clove, lemon juice, lime juice, fish sauce, rice vinegar, maple syrup, hot chili sauce

Directions:
In a large bowl, place cabbage, carrots, red onion and green onions.
In a small bowl, combine the remaining ingredients to make a dressing and mix well.
Pour the dressing on the vegetables and mix well.
Refrigerate for a couple of hours or longer.
Infuse love and serve!
Baked Tomatoes Oregano
Category: side-dish
By Michele O'Sullivan

An excellent side dish. Tastes like pizza without the crust!

Ingredients:
4 large ripe tomatoes, sliced 1/4 inch thick
⅛ cup grated Romano cheese
½ cup fresh bread crumbs
1 clove garlic, minced
2 sprigs fresh parsley, chopped
salt and pepper to taste
½ teaspoon dried oregano
1 tablespoon olive oil

Directions:
Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray. Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil. Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 110.4
Fat: 5.4 g
Saturated fat: 1.3 g
Carbohydrates: 14.2 g
Sugars: 7.1 g
Dietary fiber: 3.2 g
Protein: 3.9 g
Cholesterol: 3.9 mg
Sodium: 103 mg
Peach Bread
Category: bread
By Janie

Use canned peaches to make this quick bread recipe for a cinnamon-accented loaf perfect for the holiday table.

Ingredients:
3  eggs
2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
2 cups diced canned peaches, drained
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
½ cup chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C).   Grease and flour two 8 x 4 inch loaf pans. In a large bowl, beat the eggs lightly.  Blend in the sugar, oil, and vanilla.  Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts.  Pour batter into prepared pans. Bake for about 1 hour, or until a tester inserted in the center comes out clean.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 2 loaves

Calories: 238.2
Fat: 11.5 g
Saturated fat: 1.6 g
Carbohydrates: 31.7 g
Sugars: 19 g
Dietary fiber: 1 g
Protein: 2.9 g
Cholesterol: 23.3 mg
Sodium: 179.7 mg
Fantastic Black Bean Chili


Ingredients:
onion, garlic cloves, ground turkey, black beans, crushed tomatoes, chili powder, dried oregano, dried basil leaves, red wine vinegar

Directions:
Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown.
Stir in beans, tomatoes, chili powder, oregano, basil and vinegar.
Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
3-Ingredient Rotisserie Chicken


Ingredients:
roasting chickens, seasoning salt, parmesan cheese, ground black pepper

Directions:
Use a 6 quart slow cooker.
Place the cleaned chicken in the insert, breast-side down.
In a small mixing bowl, combine the seasoned salt, cheese, and pepper.
Rub this spice mixture evenly into the skin of the bird, inside and out.
Cover and cook on LOW for 8 hours or on HIGH for about 5 hours.
Check the temperature with a meat thermometer to ensure the meat has reached an internal temperature for at least 165.
Meat will be quite tender and fall off the bone.
Amaretto Cheesecake With Sugar Bowl Bakery Madeleine Crust


Ingredients:
brown sugar, butter, cream cheese, granulated sugar, salt, eggs, amaretto liqueur, bittersweet chocolate

Directions:
Preheat oven to 375° F.
Crust: Place 2/3 cup Madeleine pieces, almonds, brown sugar and butter in a food processor, grind until fine.
Pour crumb mixture into an 8” springform pan and press firmly onto the bottom and sides.
Cheesecake: Place cream cheese and granulated sugar in a mixing bowl and beat until smooth.
Beat in almond extract and salt,.
Blend in eggs one at a time, on low speed.
Stir in amaretto.
Pour batter into the crust.
Bake for 35-40 minutes, or until the filling is just set.
Let cool to room temperature and then refrigerate until chilled.
Garnish: Take 6 Madeleine cookies and cut diagonally in half. Melt bittersweet chocolate. Dip the.
bottom of each cookie into melted chocolate, place on a tray lined with foil or waxed paper, and.
refrigerate until the chocolate hardens. Place a cookie, chocolate side down, on each piece of cheesecake.
Chocolate Cupcakes With Nutella-Kahlua Ganache and Ferrero Roche


Ingredients:
all-purpose flour, salt, baking soda, orange zest, butter, sugar, eggs, sour cream, milk, pure vanilla extract, heavy cream, Kahlua, salt

Directions:
Preheat oven to 350 degrees.
Sift together the flour, cocoa powder and baking soda in a large bowl.  Add the salt.
Beat the butter and sugar together until light and fluffy.  Add the eggs, one at a time.  Beat in the butter, sour cream, milk and vanilla.
Gradually stir the flour mixture into the batter, until just combined.  Do not over-beat.
Fill cupcake liners 2/3 full.
Bake for 20 to 25 minutes, or until a toothpick comes out clean.  Allow to cool for 5 minutes in the pan.  Remove the cupcakes from the pan and cool completely.
Make the ganache.  Heat the cream in a small sauce pan over medium heat until it just comes to a boil, being careful that it does not boil over.  Remove from heat.  In a double boiler over a gentle simmer, add the Nutella and pour the hot cream over all.  Stir in the Kahlua and salt.  Whisk until it becomes smooth and silky.  Remove from heat and set aside.
Once the cupcakes have cooled, turn them upside down and carefully dip them into the ganache, allowing the excess to drip off.  If you would rather a whipped topping, beat the ganache to desired thickness, then spread over the cupcakes.
Garnish each cupcake with one chopped Ferrero Rocher.
Enjoy!
Quick Sauteed Curry Style Vegetables


Ingredients:
zucchini, red bell pepper, red pepper flakes, salt, black pepper, garlic powder, curry powder, lemon, olive oil

Directions:
Heat olive oil in a saute pan and when hot, add onion.
Add salt and pepper, and when onions start to become translucent, add other vegetables.
Cook over medium high heat, stirring and tossing frequently, until just crisp-tender.
Just before veggies are done, add red pepper flakes, garlic powder and curry powder (don't do this early or it may scorch].
Give the veggies a squeeze of the lemon just before serving for a bright flavor.
Strawberry Tofu Mousse


Ingredients:
cream cheese, yogurt, tofu, lemon juice, sugar, gelatin, strawberries

Directions:
Soak gelatin with a tablespoon of water for 5 minutes.
Put cream cheese, yogurt, tofu, and sugar into a blender and mix well.
Microwave the soaked gelatin for 15 seconds and dissolve well.
Add 4 pieces of strawberries, lemon juice ,and the dissolved gelatin into the blender and mix well.
Divided into souffle dishes and cool in the refrigerator for 40 minutes.
Garnish with whipped cream and sliced strawberries.
Hot Baja Coffee


Ingredients:
hot water, instant coffee granules, Creme de Cacao, sugar

Directions:
In slow-cooker, combine hot water, coffee, and liqueurs., Cover and heat on LOW 2-4 hours., Ladle into mugs or heat-proof glasses., Top with whipped cream and., grated chocolate.
Lemon Creamy Frosty


Ingredients:
"sugar-free vanilla ice cream"

Directions:
Place all ingredients in blender and cover. Blend on high speed about 30 seconds or until smooth.
Serve immediately.
Raspberry Coffee Cake


Ingredients:
cream cheese, butter, Bisquick, milk, powdered sugar, milk

Directions:
Cut the cream cheese and butter into the bisquick till crumbly. Blend in the milk. Turn out onto a lightly floured board and knead 8-10 strokes.
Roll the dough out to a 12x8 inch rectangle onto a piece of waxed paper.
Grease a baking sheet and flip the dough onto it. Remove the wax paper.
Spread the preserves dow the center of the dough. Make 2 1/2 inch cuts at 1 inch intervals on the long sides. Fold the strips over the filling.
Bake at 425 degrees for 12-15 minutes.
Mix the powdered sugar and milk to make confectioners icing - you own consistency - and drizzle over the warm coffee cake.
Toddler Teething Cookies


Ingredients:
shortening, brown sugar, molasses, vanilla, flour, salt, baking powder

Directions:
Cream together shortening and sugar until light and fluffy. Add molasses, vanilla, egg yolk and mix well.  Stir in dry ingredients and mix until well incorporated.
Roll out 1/4" thick and cut into 1"x1/2" strips.
Bake in preheated 350 degree F oven for 15-20 minutes.
Store in airtight container for 1 week or in freezer upto 3 months.
South of the border Strata


Ingredients:
monterey jack cheese, green chili, ham, milk, eggs, green onions, Tabasco sauce, cheddar cheese

Directions:
Spray 9x13 inch casserole dish., Place bread on bottom and top with monterey jack cheese, green chiles and ham., Mix eggs, milk, green onion& tabasco and pour over bread., Top with cheese and cover over night., Bake 325 for 40 minutes.
Tim Perry's Soup (Creamy Curry Cauliflower and Broccoli Soup)
Category: soups-stews-and-chili
By Sheila Kampman

My boss brought this soup to the office one fine day and I was hooked on it from the first taste.  It is a snap to make and the flavors are mild, yet very distinct.  My kids loved it the first time I made it at home and it instantly became known as 'Tim Perry's Soup.' You might like a stronger curry flavour or a creamier soup, so adjust the seasonings to your taste.  It's ready within the hour, but the longer it simmers the better the flavor. Serve with crusty bread and butter.

Ingredients:
1 quart chicken broth
1  onion, finely chopped
1 head cauliflower, finely chopped
½ head broccoli, finely chopped
1 teaspoon curry powder
1 tablespoon chicken bouillon granules
salt and pepper to taste
¼ cup all-purpose flour
½ cup milk
2 cups shredded Cheddar cheese

Directions:
In a stockpot, combine chicken broth, onion, cauliflower, and broccoli.  Bring to a boil and reduce heat to low.  Continue to simmer until vegetables are tender.  Season with curry powder, chicken bouillon, salt, and pepper. In a bowl, combine flour and 1/2 cup of the milk.  Whisk briskly until there are no lumps.  Add mixture to soup, stirring continuously as soup thickens.  Stir in Cheddar cheese until completely melted.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 348.4
Fat: 20 g
Saturated fat: 12.4 g
Carbohydrates: 24.1 g
Sugars: 8.5 g
Dietary fiber: 5.9 g
Protein: 20.7 g
Cholesterol: 62 mg
Sodium: 838.3 mg
Chicken Burgers with Satay Sauce and Spicy Cucumber Relish


Ingredients:
flour tortillas, peanut butter, brown sugar, chicken broth, ground chicken, garlic, cilantro, mint, salt, chunky peanut butter, chicken broth, brown sugar, red pepper flakes, salt, rice vinegar, sugar, cucumber, red pepper flakes, salt

Directions:
Prepare cucumber relish first by dissolving sugar in vinegar.
Add remaining ingredients and stir well.
Allow to sit at room temperature for at least half an hour.
Prepare satay sauce by mixing all ingredients until smooth; set aside.
To prepare burgers, whisk together peanut butter with Tabasco and chicken broth until blended.
Check ground chicken to be sure it isn't very wet; if it is, blot it with paper toweling.
In another bowl, stir up chicken with garlic, cilantro, mint, and salt, squeezing mixture with your hands to incorporate ingredients.
Stir peanut butter mixture into chicken mixture and blend until smooth.
Form into four thick patties.
Cook patties on grill or in skillet for about 4 minutes on each side or until cooked through.
Serve burgers on either buns or warmed flour tortillas, with satay sauce and spicy cucumber relish.
Sticky Chinese Chicken or Tofu


Ingredients:
onion and garlic croutons, cornstarch, light soy sauce, boneless skinless chicken breasts, canola oil

Directions:
In a large bowl, whisk crouton crumbs with cornstarch.  Stir in soy sauce.  Add chicken and toss until completely coated.
Cover and refrigerate at least 30 minutes.
Heat oil in a large skillet over medium heat.  Add chicken and cook, covered for 20 - 25 minutes or until nice and crispy and cooked through.  Turn about 4 or 5 times to avoid burning.
Drain on paper towels and serve hot with rice or noodles.
Neapolitan-Style Pizza Dough with Garlic and Italian Seasonings
Category: bread
By Tony Conti

Neapolitan-style pizza dough variation makes 2 12-ounce pizzas. Apply your sauce, cheese, toppings, and a final spread of cheese to tie it all together.

Ingredients:
3 cups unbleached all-purpose flour (such as King Arthur®), or as needed
1 ¼ teaspoons salt
½ teaspoon fast-rising dry yeast
1 ½ cups ice water, or as needed
2 tablespoons olive oil
1 tablespoon granulated garlic
1 tablespoon Italian seasoning
½ teaspoon olive oil

Directions:
In a large bowl, mix the flour, salt, and yeast until thoroughly combined. Mix in ice water, scraping the bowl as you mix, until all the flour and water have been incorporated into a soft dough. Mix in 2 tablespoons of olive oil. Turn the dough out onto a floured work surface, and knead until the dough is firm but slightly sticky, mixing in more flour if needed. Knead the granulated garlic and Italian seasoning into the dough. (The kneading step can be done in a bread machine set on the Dough setting.) Form the dough into a round, and place into an oiled bowl. Brush the top with 1/2 teaspoon of olive oil, cover the bowl with plastic wrap, and allow the dough to rise until double, 1 to 2 hours. Punch down the dough, and cut in half. Form each half into a 12-inch pizza crust, and place on pizza pans. Move a rack to the bottom position in oven, and preheat oven to 450 degrees F (230 degrees C). Bake the pizza crusts on the bottom rack just until firm, 3 to 7 minutes. Allow the crusts to cool for about 10 minutes before topping with sauce, cheese, or other desired ingredients and returning to oven to bake.

Prep time: 30 mins
Cook time: 5 mins
Total time: 1 hr 45 mins
Yields: 2 12-inch crusts

Calories: 139.1
Fat: 2.8 g
Saturated fat: 0.4 g
Carbohydrates: 24.7 g
Dietary fiber: 1.2 g
Protein: 3.4 g
Sodium: 244.1 mg
Barbecued Corn on the Cob W/Bacon and Chili Butter


Ingredients:
bacon, butter, red chili pepper, lime, salt, fresh ground pepper

Directions:
Turn your BBQ on to medium heat.
Pull back the outer husks of the corn and remove all the silks / strands but do not remove the husks.
Place two strips of bacon on either side of each cob and season with salt and pepper. Wrap the corn cobs back in their husks and secure with string at each end.
Cook the corn cobs for 30 minutes, continually turning them to prevent the husks from burning.
Make the chili butter by combining the butter, chili and lime zest, season with salt and pepper.
When the corn is cooked, place on serving dish, untie the string and peel back the husk.
Serve with a dollop of chii butter.
Brown Sugar Banana Nut Bread I
Category: breakfast-and-brunch
By J. R. May

Deliciously sweet banana bread with plenty of vanilla flavor.

Ingredients:
½ cup butter, softened
1 cup brown sugar
2  eggs
1 tablespoon vanilla extract
4  very ripe bananas, mashed
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt. Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 - 9x5 inch loaf

Calories: 272.8
Fat: 12.1 g
Saturated fat: 5.5 g
Carbohydrates: 37.9 g
Sugars: 16.9 g
Dietary fiber: 1.9 g
Protein: 4.5 g
Cholesterol: 51.3 mg
Sodium: 257.3 mg
White Chocolate Macadamia Nut Cookies


Ingredients:
butter, brown sugar, coconut flakes, egg, milk, vanilla, flour, baking soda, baking powder, salt

Directions:
Cream together the butter and sugar in a large bowl with a mixer on high speed.  Add the coconut, egg, milk, and vanilla; mix well.
In another bowl, combine the flour, baking soda, baking powder, and salt.
Add the dry mixture to the wet mixture and mix until dough forms.  Mix in the white chocolate and macadamia nuts.
Preheat the oven to 300 F while you let the dough rest for 30-60 minutes in the refrigerator.
Measure out about 2 1/2 tablespoons of the dough and form a ball.  Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12-14 minutes.
Do not overbake! Cookies should come out of the oven appearing slightly browned, yet undercooked.
When cooled, the cookies will be soft and chewy.
Chocolate-Stout Cupcakes with Maple-Bacon Frosting
Category: meat-and-poultry
By kris

Delicious cupcakes made with chocolate and beer, topped with a cream cheese frosting and, of course, bacon!

Ingredients:
1 cup stout beer (such as Frau Gruber® imperial)
1 cup butter, at room temperature
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 ½ teaspoons baking soda
¾ teaspoon sea salt
2 large eggs
⅔ cup sour cream
5 slices bacon
3 tablespoons maple syrup, divided
¾ cup butter, at room temperature
¾ cup powdered sugar
1 ½ cups cream cheese (such as Philadelphia®)
1 tablespoon maple syrup

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Bring stout and butter to a boil in a saucepan over medium-high heat, about 5 minutes. Set aside, stirring occasionally, until butter has melted. Mix in cocoa powder until smooth. Mix flour, sugar, baking soda, and salt together in a bowl until thoroughly combined. Mix eggs with sour cream in a large bowl using an electric mixer on low until well combined. Add beer mixture slowly, followed by flour mixture, until batter is smooth. Divide batter between the prepared muffin cups, filling each about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 17 to 19 minutes. Remove from the oven and let cool completely, about 30 minutes. Leave the oven on. Meanwhile, lay bacon strips on an aluminum foil-lined baking sheet. Baste with 1 1/2 tablespoons maple syrup, covering both sides. Bake in the preheated oven for 8 minutes. Turn bacon over, baste with remaining syrup, and bake until browned and crisp, about 8 minutes more, watching to make sure not to burn. Remove bacon and lay strips on parchment paper so they don't stick to foil upon cooling. Let cool completely, 10 to 15 minutes. Chop into pieces. Combine butter and powdered sugar in a bowl using an electric mixer until smooth. Beat in cream cheese until smooth. Beat in maple syrup. Frost cooled cupcakes and top with bacon bits.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 24 cupcakes

Calories: 335.5
Fat: 21.5 g
Saturated fat: 13.1 g
Carbohydrates: 33.1 g
Sugars: 22.5 g
Dietary fiber: 1.2 g
Protein: 4.3 g
Cholesterol: 72 mg
Sodium: 326.7 mg
Andouille Sausage Cajun Scramble


Ingredients:
eggs, olive oil, onion, green pepper, monterey jack pepper cheese, salsa

Directions:
In a medium size bowl whisk together eggs and Cajun spice blend and set aside.
In a large non stick skillet over medium-low heat, add olive oil.
Allow pan to warm up then add potato and cook stirring frequently for 5 minutes.
Adjust the heat to medium; add onion and green pepper and sauté for another 5 minutes, allowing potatoes and onions to brown slightly.
Add sliced sausage and stir fry another 2-3 minutes. (If the skillet seems dry, add a tablespoon of olive oil before adding eggs].
Pour the eggs over the sausage mixture, allow them to sit and cook for a minute.
Gently fold over the edges, (bringing the edges to the center] and carefully blend and turn the egg mixture allowing the uncooked eggs to reach the bottom of the pan and the ingredients to incorporate into the eggs.
After each fold, pause for a few seconds allowing the eggs to cook.
After a couple of minutes, and when the eggs look moist and almost done sprinkle the shredded cheese over the eggs and sausage.
Fold the egg and sausage mixture over a couple of more times allowing the cheese to melt (less than 1 minute].
Divide the scramble between 2 plates top each with your favorite salsa.
Enjoy immediately with a fresh green salad for dinner or toasted and buttered sour dough bread for breakfast.
Grilled Foil-Wrapped Rosemary Cauliflower


Ingredients:
cauliflower, butter, parmesan cheese, garlic paste, white pepper, fresh rosemary leaves

Directions:
Place two sheets of aluminum foil in a cross section.
Add cauliflower and butter in the center of the foil.
Thoroughly combine Parmesan, garlic, pepper, and rosemary in a bowl.
Pour over the cauliflower in the foil.
Gather the foil from the outside towards the center.
Place one more layer of foil on the top of the foil circle.
Turn over and cover with one last layer of foil.
At cooking time, place on grill on medium heat Cook for 10 - 15 minutes.
Flip over and cook for another 10 - 15 minutes To keep warm, place on far edge of grill until ready to serve.
Italian Frittella


Ingredients:
ricotta cheese, all-purpose flour, eggs, salt, sugar, vanilla, powdered sugar

Directions:
Mix ALL ingredients and let stand for 15 minutes.
In the meantime, heat about an inch of oil in a heavy frying pan, make sure it  is very hot so that the dough will sizzle once it hits the water. You can test it by taking a tiny bit of dough and throw it in the pan, it should brown quickly.
Take s spoonfull of the dough and drop it in the hot oil. They will cook for a couple minutes Once the dough turns itself over in the oil and all sides are a nice golden brown they are done.
Place them on a paper towel to soak the oil up.
Coat them with powdered sugar. You can sprinkle it or toss them in a ziploc bag with powdered sugar. It just depends how much sugar you like.