xiaoxl/recipe_data huggingface dataset:
Grandma's Popcorn Balls


Ingredients:
sugar, Karo light corn syrup, vinegar, butter

Directions:
In large pot mix well the sugar, Kayro syrup, vinegar and bring to boil.  Continue until mixture reaches the Hard Crack Stage on candy thermometer.
Remove from heat and quickly stir in popped popcorn.  Butter your hands and scoop enough coated mixture to form baseball sized balls.
You have to work quickly as the coating will harden very fast.  When cooled, wrap in wax paper, twisting to close.
Preparation and cooking time does not include time to pop popcorn.
Cooking time varies with weather conditions.
Ginger Teriyaki Sea Steaks


Ingredients:
brown sugar, salmon steaks

Directions:
Combine the first 3 ingredients; remove and reserve 1/4 cup mixture. Pour remaining mixture over fish steaks in large plastic storage bag. Press air out of bag; close top securely. Turn bag over several times to coat fish well. Marinate 30 minutes, turning bag over once.
Broil or grill fish 5 inches from heat source 4 minutes on each side, or until fish flakes easily with a fork, brushing occasionally with reserved sauce.
Rolled Fondant
Category: desserts
By Marlene

Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose and glycerin can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire.

Ingredients:
1 (.25 ounce) package unflavored gelatin
¼ cup cold water
½ cup glucose syrup
1 tablespoon glycerin
2 tablespoons shortening
1 teaspoon vanilla extract
8 cups sifted confectioners' sugar

Directions:
Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved. Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm. Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.

Prep time: 30 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 1 - 10 x 4 inch high cake (enough to cover)

Calories: 292.9
Fat: 1.7 g
Saturated fat: 0.4 g
Carbohydrates: 69.8 g
Sugars: 61.4 g
Protein: 0.4 g
Sodium: 1.7 mg
Joel's Sweet Sour Dressing


Ingredients:
wine vinegar, ketchup, garlic, honey, basil, paprika

Directions:
Combine the ingredients in a screw-top jar., Cover tightly., Shake well., Chill., Shake again before serving.
Baby Pb & J Bagel Sandwiches


Ingredients:
miniature bagels, peanut butter, butter

Directions:
Spread peanut butter evenly on cut sides of bottom halves of bagels; spread jelly evenly on cut sides of top halves of bagels. Place top halves of bagels on bottom halves, jelly sides down.
Brush bagels lightly with melted butter; cook in a preheated panini press 2 minutes or until lightly browned and grill marks appear. Serve immediately.
Note: Sandwich may be cooked in a grill pan. Cook 2 minutes on each side or until lightly browned and grill marks appear.
Tuscan Turkey Soup


Ingredients:
onion, celery, olive oil, garlic, chicken broth, turkey, solid-pack pumpkin, white kidney beans, salt, dried basil, pepper, parmesan cheese

Directions:
In a large saucepan, saute onion and celery in oil until tender.
Add the garlic, cook 1 minute longer.
Stir in the turkey, broth, pumpkin, beans, salt, basil, and pepper, and bring  to a boil.
Reduce heat, simmer uncovered for 10-15 minutes or until heated through, stirring occasionally.
Serve with cheese.
Light Mexican Custard


Ingredients:
eggs, light cream cheese, ground cinnamon, dried ancho chile powder, pure vanilla extract, salt, low-fat milk

Directions:
Preheat oven to 300°F.
Beat together eggs & cream cheese until very well combined. Add brown sugar through salt & beat until very well combined. Add milk & combine thoroughly.
Pour into a 2 quart baking dish. Sprinkle the top with the mini chocolate bits.
Place in a larger dish & add water to a depth of 1/2 way up the sides of the dish with the custard.
Bake for 30 minutes. It's ok if it's a little wobbly in the center. Depending on your oven, it may take a few minutes more (5-10].
Seafood Lasagna II
Category: world-cuisine
By Sara Van Noy

This super rich, Alfredo based seafood lasagna is a huge hit in our family. It takes a while to prepare, but it is well worth it!

Ingredients:
1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 clove garlic, minced
1 pound baby portobello mushrooms, sliced
2 (16 ounce) jars Alfredo-style pasta sauce
1 pound shrimp, peeled and deveined
1 pound bay scallops
1 pound imitation crabmeat, chopped
20 ounces ricotta cheese
1  egg
black pepper
6 cups shredded Italian cheese blend

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars  . Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper. In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top. Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 12 servings

Calories: 764.3
Fat: 46 g
Saturated fat: 21.7 g
Carbohydrates: 44.4 g
Sugars: 6.9 g
Dietary fiber: 2 g
Protein: 45.7 g
Cholesterol: 182.7 mg
Sodium: 1726 mg
Brie With Brown Sugar and Almonds


Ingredients:
light brown sugar, butter

Directions:
Place Brie in lightly buttered 9-inch quiche dish.
Heat in 300 degree oven for about 15 minutes.
In a small sauce pan, melt butter and sugar together on low heat.  Add almounds.
Pour this mixture over the warmed Brie, turn oven to broil and watch carefully so it doesn't burn.
Slice a strawberry so that it "fans" out and place on top of the Brie.
Spinach and Rice


Ingredients:
olive oil, onion, fresh spinach, tomatoes, water

Directions:
Heat oil in large skillet & saute onions until translucent.
Add spinach and cook until wilted, stirring occasionally.
Add tomatoes (with liquids] and water.
Bring to a boil.
Add rice, lower heat & let simmer, stirring occasionally, for 20-25 minutes until rice is done.
Cilantro & Orange Chicken Kabobs


Ingredients:
boneless chicken breasts, extra virgin olive oil, garlic, lime juice, cilantro, chili pepper, orange, salt, fresh ground pepper

Directions:
Toss all the ingredients together (except for the whole orange] and marinate for 30 minutes.
Alternate the chicken and the chile pepper pieces on the wooden skewers and season with freshly ground pepper and salt.
Place the skewers on a preheated grill over a moderate flame and cook for 3 minutes on each side until the chicken is cooked.
Season once more with salt and pepper and squeeze the fresh orange over the cooked kabobs.
Chef John's Roasted Brussels Sprouts
Category: side-dish
By Chef John

This makes a very nice side dish to your holiday feast, and I can't think of a main course, especially one made from some type of succulent animal, that this wouldn't pair wonderfully with.

Ingredients:
1 pound Brussels sprouts, trimmed and halved lengthwise
½ pound cipollini onions, stem and root ends trimmed
2 tablespoons butter
salt and ground black pepper to taste
1  lemon, cut into wedges

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside. Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside. Melt butter in an ovenproof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for 2 minutes. Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.

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

Calories: 125.3
Fat: 6.2 g
Saturated fat: 3.7 g
Carbohydrates: 17.8 g
Sugars: 5.8 g
Dietary fiber: 7 g
Protein: 4.9 g
Cholesterol: 15.3 mg
Sodium: 70.1 mg
Rocky Road
Category: desserts
By Christi

Fast, easy and Delicious!

Ingredients:
2 cups semisweet chocolate chips
1 cup peanut butter
4 cups miniature marshmallows

Directions:
Grease a 9 x 9 inch pan. Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows. Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!

Yields: 1 dozen

Calories: 627.1
Fat: 38.5 g
Saturated fat: 14.5 g
Carbohydrates: 70.8 g
Sugars: 53.7 g
Dietary fiber: 5.9 g
Protein: 13.7 g
Sodium: 230.2 mg
Slow Cooker Pork Shoulder


Ingredients:
Worcestershire sauce, liquid smoke, salt, pepper, garlic powder, honey, onions

Directions:
Score fat cap on the pork shoulder in a diamond pattern.
Rub the shoulder with the Worcestershire sauce and liquid smoke, use enough to cover entire shoulder.
Combine spices and rub on top and sides.
Layer onions on the bottom of the slow cooker and place shoulder on top.
Cover and refrigerate overnight, not necessary but recommended.
Remove and allow to come to room temperature.
Drizzle honey all over the top, enough to thinly cover.
Cook on low for 6 - 10 hours, it depends on the meat and how you like it.
Pull meat apart with a couple forks and it's ready for 'dressing'.
After that, the possibilities are endless.
I took half the meat and put it back in the slow cooker on warm with 1 cup of bbq sauce and a cup of cola mixed with meat for 30 mins.
Served with baked beans and rice tonight.
Marinated Asparagus


Ingredients:
asparagus, olive oil, white vinegar, chopped pimiento, dried parsley flakes, salt, fresh black pepper, dry mustard, fresh garlic

Directions:
In a large pot bring 1 inch of water to a boil over medium-high heat.
Add asparagus, laying them flat, and simmer about 5 minutes or until crisp tender. Remove the asparagus and run them under cold water to stop the cooking process.
Drain and place the asparagus in a shallow serving dish.
In a glass jar combine oil, vinegar, pimientos, parsley flakes, salt, black pepper, dry mustard and garlic.
Cover tightly and shake until well combined, pour over the asparagus and refrigerate at least 24 hours before serving.
Classic Beef Pot Roast With Pistachio Salt


Ingredients:
canola oil, salted butter, celery, carrots, turnips, dry red wine, low sodium beef broth, garlic cloves, fresh rosemary, fresh thyme, cherry tomatoes, pistachios, fresh parsley

Directions:
Season the roast liberally with salt and pepper. Heat your largest high-sided skillet over high heat, add the oil, and then add the roast. Sear it quickly until dark brown on all sides, about 8 minutes. Set the roast aside, pour off and discard the excess fat from the skillet, and let the skillet cool a bit. Then add the butter, celery, carrots, turnips, ½ teaspoon salt, and 3/4 teaspoon pepper. Cook over medium heat, tossing, until the vegetables begin to soften at the edges, about 5 minutes. Transfer them to a wide bowl and reserve.
Preheat the oven to 300°F.
Add the wine to the skillet, bring to a boil, and cook until slightly reduced, about 3 minutes. Add the beef stock, and bring to a simmer.
Arrange the onions in the bottom of a large covered roasting pan and set the beef on top of them. Scatter the whole garlic cloves, bay leaves, rosemary, and thyme over and around the roast. Pour the beef stock mixture over the meat and cover the pan tightly. Bake for 1 hour.
Reduce the oven temperature to 285°F, and continue to braise for 2 hours.
Uncover the pan, skim off the fat around the edges with a small ladle, and discard it. With two large forks, carefully turn the meat over and ladle some juice over the top. Add the reserved sautéed vegetables, arranging them around the perimeter of the meat. Cover the pan and braise for 1 more hour.
Skim the fat again with a small ladle, baste the top of the meat again, and then scatter the cherry tomatoes across the top, some dropping onto the meat, some onto the vegetables. Don’t stir again. Braise, uncovered this time to allow the tomatoes to split and shrink and the top of the meat to brown, until the meat feels extremely tender at the touch of a fork, 30 minutes to 1 hour. Discard the bay leaves.
For the pistachio salt, combine the pistachios, parsley, minced garlic, and ¼ teaspoon each of salt and pepper in a small bowl.
Native American Feast Day Cookies


Ingredients:
sugar, sugar, vegetable shortening, egg, unbleached flour, baking powder, vanilla extract, anise seed, milk, pine nuts, ground cinnamon

Directions:
Preheat your oven to 350º F.
In a mixing bowl, cream 2/3 cup of sugar and lard.
Add egg and blend thoroughly.
Stir in the flour, baking powder, vanilla, and anise seed, blending thoroughly.
Gradually add milk until a stiff dough is formed.
Mix in the pinon nuts.
Roll the dough out on a lightly floured board to 1/2 inch thickness.
Cut into 2 inch cookies with a cookie cutter.
Sprinkle the tops with mixture of the remaining sugar and cinnamon.
Bake the cookies on a well greased baking sheet for about 15 minutes or until golden.
Cool on a rack.
Makes 2 dozen two inch cookies.
Southern Peach Pork Tenderloin


Ingredients:
cider vinegar, water, of fresh mint

Directions:
Mix Marinade Mix, peach preserves, vinegar, water and mint in small bowl until blended.
Grill pork over medium heat 20 to 25 minutes or until desired doneness, brushing with marinade mixture during last 10 minutes of cooking. Brush peaches lightly with marinade mixture. Grill 3 to 4 minutes per side or until lightly browned. Slice pork and serve with peaches.
Casablanca Cooler


Ingredients:
tea, sugar

Directions:
Combine ice, cold tea, juice's and passionfruit syrup in a cocktail shaker or a jar with a lid.
Shake until cold and frothy.
Pour into a tall iced tea glass.
Garnish as desired.
Awesome Cabbage Casserole


Ingredients:
cabbage, onion, margarine, butter, salt, mayonnaise, margarine, butter, sharp cheddar cheese

Directions:
Coarsely chop cabbage in large casserole dish sprayed with PAM., Sprinkle onion on top of cabbage., Pour melted butter over cabbage., Sprinkle with salt., Mix Mayo and soup together and then spread over cabbage and onions., For topping, mix together melted butter, crushed crackers and grated cheese., Sprinkle over top of casserole., Bake at 350 for 45 minutes or until bubbly and brown., Enjoy!
Best Ever White Chili


Ingredients:
ground cumin, dried oregano, fresh cilantro, cayenne pepper, olive oil, boneless skinless chicken breast halves, onion, minced garlic cloves, chicken broth, green chili, white beans, jalapeno jack cheese

Directions:
Cube the chicken breast halves. Heat the olive oil and saute chicken until golden.
Add the onions and garlic, saute until tender.
Add the spices and cook for 30 seconds.
Add beans, broth and chilies.
Simmer for 15 minutes.
Reduce heat and stir in cheese. Stir until melted and well blended.
Season to taste. Serve with sour cream, crackers and/or bread.
Italian Cheesecake Cookies
Category: world-cuisine
By Rita

A little bite of heaven! Try topping with strawberry or blueberry pie filling.

Ingredients:
1 pound ricotta cheese
2 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
4  eggs
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons all-purpose flour
½ cup butter, melted and cooled
½ pint sour cream
½  lemon, juiced
1 cup cherry pie filling

Directions:
Cream together the ricotta and cream cheese.  Add sugar and continue beating until smooth.  Add lemon juice, vanilla, flour, and cornstarch, beating well after each addition.  Beat in eggs, one at a time.  Gradually beat in melted butter.  Blend in sour cream, continue beating all ingredients until well blended. Pour into ungreased 9 x 13 inch  pan.  Bake at 320 degrees F (160 degrees C) for 1 hr. Turn off oven and leave inside for 2 hours. Cut into squares.  Top each with strawberry, blueberry, or cherry pie filling.  Note:  Bars can be frozen.

Yields: 2 dozen

Calories: 454.5
Fat: 29.4 g
Saturated fat: 17.9 g
Carbohydrates: 39 g
Sugars: 25.4 g
Dietary fiber: 0.4 g
Protein: 10.3 g
Cholesterol: 143.6 mg
Sodium: 250.2 mg
Fire & Ice Salad


Ingredients:
tomatoes, cucumbers, green onions, bell pepper, radishes, vinegar, water, celery seeds, salt, pepper, sugar, dry mustard

Directions:
Mix dressing together and put it in a saucepan on the stove.
Bring to a boil.
Prepare the veggies and mix together in serving bowl.
Pour hot dressing over top, stir, refrigerate, and allow to marinate at least 1 hour.
Gets better if marinated overnight.
Will keep for several days.
Pineapple BBQ Butt


Ingredients:
pineapple chunks in juice, barbecue sauce

Directions:
Place butt in crock pot and top with pineapple and juice.
Cook on low 8 hours or high 4 hours.
Drain off excess liquid.
Return butt to crock pot and add bottle of BBQ sauce.
Stir (meat will be very tender] to mix BBQ sauce.
Turn off crock pot or leave on low.
Serve meat on buns.
Pineapple-Apple-Banana Mint Smoothie


Ingredients:
pineapple, banana, oatmeal, maple syrup, vanilla extract, milk, fresh mint leaves

Directions:
Place all ingredients in high-speed blender.  Blend until smooth., Garnish with fresh mint and enjoy!
Greek Tomato Salad
Category: salad
By Laurie Gee

This is a common and colorful side dish for our summer cookouts. It's such a hit that I get complaints if I don't make it. Even the youngsters love this mix of fresh vegetable and light dressing! Regular black olives can be substituted for the Greek olives if you don't care for their flavor.

Ingredients:
4 large tomatoes, cut in wedges
1  cucumber, halved lengthwise and sliced
½  red onion, chopped
½ cup Greek black olives
¼ teaspoon chopped fresh basil
¼ teaspoon chopped fresh oregano
⅓ cup crumbled feta cheese
1 (16 fl oz) bottle Greek salad dressing
⅛ teaspoon freshly ground black pepper
1 sprig fresh basil

Directions:
Gently mix tomatoes, cucumber, red onion, olives, 1/4 teaspoon chopped basil, and oregano together in a large bowl; top with feta cheese. Pour Greek dressing over salad and season with black pepper. Garnish salad with a sprig of fresh basil.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 262.6
Fat: 25.4 g
Saturated fat: 4.7 g
Carbohydrates: 8.5 g
Sugars: 5.7 g
Dietary fiber: 1.7 g
Protein: 2.7 g
Cholesterol: 9.3 mg
Sodium: 660.3 mg
Chocolate Coconut Bars


Ingredients:
butter, brown sugar, plain flour, self-raising flour, egg, icing sugar, butter, margarine, milk

Directions:
Preheat the oven to 190°C
Melt the butter over a low heat.
Stir in the sugar, coconut, sifted flours and cocoa, then the lightly beaten egg.
Spread mixture evenly over the base of a well greased 28cm x 11cm (11in x 7 in] lamington tin.
Bake 20 minutes, or until the slice is just firm to the touch.
Spread with the icing immediately, stand for 10 minutes and then sprinkle over a little dessicated coconut if desired.
Cut into bars and cool in the tin.
To make the icing: sift the icing sugar ad cocoa into a bowl, stir in the butter and enough of the milk to make a thick paste.
Chavrie Raita With Grilled Lamb


Ingredients:
Red Delicious apple, onion, mint, lemon juice, olive oil

Directions:
Dice the apple into ¼ inch pieces Mix with the remaining ingredients and chill., Serving Suggestion:., Serve as a dipping sauce for grilled lamb and chicken.
Red Wine Marinated Ribeye Steak


Ingredients:
red wine, soy sauce, honey, Dijon mustard, brown sugar, Worcestershire sauce, salt, pepper, rosemary, thyme, garlic cloves

Directions:
Whisk together all ingredients but the steak.  Pour into a large ziplock bag.  Add steaks and smoosh them around to coat.  Allow the steak to marinate in the fridge for several hours.  Mine went about 8, but I think you could do overnight.
Allow steak to come back to room temperature so the meat cooks evenly.  Grill on a charcoal grill to your desired doneness.
Hidden Valley Four Cheese Pasta Bake With Spinach and Bacon #RSC


Ingredients:
cavatappi pasta, chicken, garlic cloves, shallots, havarti cheese, Fontina cheese, gruyere cheese, parmesan cheese, 2% low-fat milk, butter, flour, panko breadcrumbs

Directions:
"Pre-heat oven to 325 degrees.  Melt 4 tbsps of butter in a large pan over medium heat.  Add shallots and garlic and saute for 3 minutes, stirring constantly.  Whisk in flour and blend thoroughly.  Slowly add milk, whisking constantly until the mixture is well blended.  Immediately add the yogurt and 1 oz packet of Hidden Valley Original Ranch Seasoning mix and continue to stir until mixture begins to thicken. Once mixture is smooth, add the Fontina, Havarti & Gruyere cheeses and blend until the cheese is melted.  Turn off the heat and add the spinach.  Once the spinach is wilted, carefully add in the diced chicken and bacon.  Pour the mixture into a 13 x 9 dish that is coated with cooking spray and use a spatula to spread it evenly.  Combine Panko breadcrumbs and 1/2 cup of Parmesan cheese in a bowl.  Melt 3 tbsps. of butter and toss with the panko mixture until thoroughly combined.  Spread mixture evenly on top of the casserole and bake on the middle rack for 25-35 minutes, or until the breadcrumbs are golden brown and mixture is bubbly."
Creamy Spiced Tea


Ingredients:
orange zest, ground cinnamon, ground cloves, ground nutmeg, sweetened condensed milk, water

Directions:
In large saucepan, combine tea, orange peel and spices. Add sweetened condensed milk; mix well.
Over medium heat, slowly stir in water. Heat thoroughly but do not boil.
Serve hot.
Refrigerate any leftovers.
Tip: May be stored in refrigerator up to 5 days. Mix well and reheat before serving.
Watermelon Salad with Mint Dressing
Category: salad
By laurenholly2008

A very fresh sweet and salty salad, perfect for a summer barbeque! Garnish with an extra sprinkling of feta cheese, and some small sprigs of mint.

Ingredients:
½ small watermelon, cubed
½ cup chopped black olives
¼ cup crumbled feta cheese
½  red onion, sliced
2 tablespoons lime juice
4 leaves mint, thinly sliced, or more to taste
salt and ground black pepper to taste
¼ cup olive oil

Directions:
Combine watermelon, olives, feta cheese, and red onion in a bowl. Combine lime juice, mint, salt, and pepper in a small bowl. Whisk in olive oil until blended. Pour over watermelon mixture; stir until evenly coated. Chill until serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 2 servings

Calories: 479.8
Fat: 38.1 g
Saturated fat: 9 g
Carbohydrates: 33.1 g
Sugars: 23.8 g
Dietary fiber: 3 g
Protein: 7.2 g
Cholesterol: 28 mg
Sodium: 744.7 mg
Biscuits Supreme


Ingredients:
all-purpose flour, shortening, baking powder, milk, salt, egg, cream of tartar, sugar, cheese

Directions:
Cream together shortening, salt and sugar. Add dry ingredients. Mix with milk and slightly beaten egg. Mix with pastry blender until  the dough sticks together.
Place on floured surface. Pat down with hands until 1/2 inch thick.Cut with.
round cutter. On cookie sheet place the biscuits close together for softer biscuits and 3/4 inch apart for crustier biscuits. Cook at 450 degrees for.
10 to 12 minutes. Makes 16 medium biscuits.