HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend shortening and sugars. Add vanilla and eggs. Mix flour, baking soda and salt separately. Slowly add flour mixture to sugar mixture; blend well. Stir in chocolate chips. Drop by spoonful on cookie sheet and bake in 350° oven for 10 minutes.
In saucepan, cook sliced squash and onion in boiling salted water for 5 minutes; drain squash. Combine cream of chicken soup and sour cream. Stir in shredded carrots. Fold in squash and onions. Combine stuffing mix and butter or margarine. Spread half of stuffing mix in bottom, 12 x 7 1/2-inch baking dish. Spoon vegetable over stuffing. Sprinkle remaining stuffing over vegetable. Bake at 350° for 30 minutes.
Cut each pack of rolls to make 2 layers (top and bottom). Place a layer of ham slices on bottom layer of rolls, then a layer of cheese. Mix remaining ingredients in bowl. Heat 2 to 3 minutes in microwave until watery. Stir well. Pour 1/2 mixture over bottom layers. Place top layer of rolls on top, then pour remaining butter sauce on the top layer. (You will be doing both layers at the same time.) Place rolls in oven on 350° until cheese is thoroughly melted, then cut into small pieces. I make a double recipe of the butter sauce for a more zesty flavor.
Measure 1 1/2 cups of bean mixture and 1 tablespoon of salt. Wash and soak bean mixture with 1 tablespoon of salt for 3 hours. Drain. Add ham bone or 1 1/2 pounds of ham scraps. Boil for 3 hours or until tender in 3 quarts of water. Add 1 (No. 2) can tomatoes, 1 large chopped onion, one (4 ounce) can chopped green chilies and 1 clove of crushed garlic. Add salt and Tabasco sauce to taste. Add 1 bay leaf and juice of 1 lemon. Simmer 30 minutes.
Stew and debone chicken. Tear into pieces. Reserve 2 cups broth. Place chicken pieces in bottom of greased 3 quart dish. Combine soup and 1 cup broth and pour over chicken. Mix butter, remaining broth, celery, onion, stuffing and pepper. Spoon over chicken. Bake at 400° for 35 to 40 minutes or until brown. Serves 8 to 10.
Beat the butter until fluffy. Stir in the snipped parsley and garlic. Refrigerate. Bring to room temperature before serving. Yields 1/2 cup.
Mix meat, onion, salt, pepper, egg and bread crumbs together. Form into a loaf. Place in pan. Pour tomato sauce over loaf and water around it. Bake at 350° for 2 1/2 hours.
Combine salmon, rice, onions, bread crumbs, eggs, garlic powder, thyme, red pepper and salt. Form into balls. Add green pepper, celery, garlic and tomato sauce. Pour into baking dish. Drop salmon balls into sauce. Bake at 350° for 30 minutes.
Dissolve Jell-O in hot rhubarb. Allow to cool. Add crushed pineapple, juice and all. Add the nuts. Refrigerate until set. Serve on lettuce with mayonnaise.
Mix everything together and put in greased 9 x 13-inch pan. Cover and refrigerate overnight or at least 4 hours. Take out one hour ahead of cooking time. Bake at 350° for 1 hour uncovered. If you don't have 4 hours to let it set, cook the macaroni in the 2 cups broth first, then mix everything together and put it directly in the oven.
Preheat oven to 400°. Grease a 10 1/2 x 15-inch baking pan (jelly roll type with sides; I used a 9 x 13-inch pan). In a saucepan over high heat, bring water and margarine to a boil. Reduce heat. Stir in flour until mixture forms a ball. Remove from heat. By hand, beat in eggs, one at a time. Beat well after each addition until mixture is smooth. Spread mixture evenly over bottom of prepared pan. Bake for 25 minutes. (Surface of pastry will be uneven.) Cool completely in pan on wire rack.
Cut lobster straight down the middle through the tail. Clean the intestines out and put the bread crumbs until it is completely filled. Slice the butter and stick butter down in the bread crumbs. If desired, put garlic powder before the bread crumbs. Cook in the 350° oven for 20 minutes. (Melt the other butter to dip the lobster in when done.)
Mix all ingredients. Unroll 1 pkg of rolls.Do not separate. Roll on cookie sheet to full size. Split along sides 3 inches and 1 1/2 inches apart. Spread filling down center. Left strips across mixture to meet in center. Twist strips, fold down. Bake at 275° until brown. Makes 2 braids.
In a large covered nonstick ovenproof skillet, cook potatoes in oil over medium heat, stirring once or twice, for about 10 minutes or until tender and lightly browned.
Combine corn, green pepper and onion. Place half the mixture in bottom of a 10 x 6 x 2-inch buttered baking dish. Sprinkle 1/2 the crackers over the corn and add the remaining corn. Sprinkle the remaining crackers over the corn mix. Mix the milk, salt and pepper and pour over the corn mix. Dot with 2 tablespoons butter and bake at 350° for 30 to 40 minutes. Brown the sausage links and serve on top of the baked corn.
Sprinkle roast with salt, pepper and garlic powder. Roll roast in flour. Cover bottom of skillet with oil. Brown roast on all sides. Remove roast from skillet; sprinkle more flour into drippings left in skillet. Stir in enough water to make a very thick gravy. Pour gravy into bottom of crock-pot. Place roast on top of gravy. Insert onion slices between sides of roast. Cook on low for 10 to 12 hours. Serve over rice or mashed potatoes.
Mix all ingredients together and pour into well-greased 1 1/2-quart casserole. Place casserole in pan of hot water and bake in 350° oven for 45 minutes or until custard is set. Serves four.
Cut cheese into cubes. Place in saucepan with 1/4 cup butter; heat until melted, stirring often. Place vegetables in 1-quart dish. Pour cheese over mixture; mix well.
In a large bowl combine all ingredients, reserving noodles and butter. Place in a greased 9 x 13-inch Pyrex dish. Cover with noodles. Melt butter and pour over top. Bake at 350° for 30 minutes. Recipe may be frozen. Thaw at room temperature 1 hour before serving.
In skillet, brown beef, mushrooms, onion and garlic. Add tomato sauce, basil, oregano, salt and pepper; lower heat and simmer 20 minutes. Hollow out rolls, leaving 1/2-inch shell. Fill rolls with meat mixture. Sprinkle cheese over meat mixture. Place on cookie sheet and bake in 350° oven 5 minutes or until cheese melts. Yields 6 to 8 servings.
Mix orange juice with water as per directions. Add cranberry juice and chill. Add club soda just before serving.
Put the first 4 ingredients into a saucepan and bring to a boil. When cold, add the rest of the ingredients. If desired, can add meats, citron, currants, etc. Pour into an 8 x 8-inch greased and floured pan. Bake in a moderate oven (350°) for 25 to 30 minutes. Use a butter frosting.
Place 1 slice of pineapple on each lettuce leaf. Spread each slice of pineapple with cottage cheese. Add a thick sliced of jellied cranberry sauce. Top with a dollop of cottage cheese in the center.
In large, heavy pan, brown meat in shortening. Pour off fat. Stir in soup and 3/4 cup water. Cover; cook over low heat for 3 hours, or until tender. Stir occasionally. Remove roast to serving plate. Skim excess fat from pan juices. Blend 1/4 cup water with flour until smooth. Slowly stir into meat sauce. Cook; stir until thickened. Serves 6 to 8.
Combine ingredients. Mix thoroughly. Pour into pastry lined pie pan. Cover with top crust. Bake in hot oven at 435° for about 25 minutes.
Beat everything together and pour into a sprayed casserole dish. Bake 1 hour at 350°.
Brown the ground beef; drain off fat. In a casserole dish, slice the potatoes, using a layer of potatoes, layer of onion. Pour 1/2 of both cans of soup over the potatoes and onion. Cook until potatoes begin to soften when a fork is inserted. Take out of oven, mixing other half of both soups, flour, salt and pepper. Stir real good. Add ground beef to potatoes and onion, pouring flour soup over potatoes. Top with cheese. Return back to oven about 15 minutes at 300° or until soup thickens.
Combine squash, broccoli, onion, carrot, salt and water in saucepan. Cook, covered, until vegetables are tender; drain. Add margarine, sour cream and soup; mix well. Stir in 1 cup stuffing mix and 1 cup cheese. Spoon into greased 2 1/2-quart casserole. Top with remaining stuffing mix and cheese. Bake at 350° for 25 minutes or until hot and bubbly. Yield: 8 servings.
Cook cleaned peppers in boiling water for 5 minutes. Drain. Mix all other ingredients, except 1/2 cup soup. Stuff peppers. Stand peppers upright in a shallow baking dish. Pour over remaining soup, mixed with 1/2 cup water. Bake covered 45 minutes, uncovered, for 15 additional minutes at 350°.
Melt butter in bottom of dish. Mix flour, sugar and milk separately and pour onto butter. Pour 1 can of pie filling onto batter mixture. Do not stir. Bake at 375° until brown (45 minutes). Sprinkle with cinnamon sugar.
Mix together the first five ingredients. Divide into three equal parts and freeze each part in a 1 gallon Ziploc bag. When ready to serve, add 1 bottle of Sprite to each bag of the frozen punch base. (Remove bags from the freezer in time to get mushy.) This will serve 60 to 70 people. The base will last in the freezer a long time.
Beat shortening and margarine until creamy. Add powdered sugar and beat until creamy. In separate bowl, beat pudding and milk until thick. Then add pudding mix to first bowl and beat until creamy.
Have butcher bone chicken breasts. Remove skin and cut meat into 10 or 12 strips. Melt butter in skillet over high heat. Add chicken. Sprinkle with flour, salt and tarragon. Cook, stirring constantly, for 5 minutes. Add chicken broth and lemon slices. Lower heat, cover and cook 3 minutes longer. Sprinkle with chopped parsley. Serve with hot, cooked rice. Makes 4 to 6 servings.
Mix first 4 ingredients together. Pour 1/2 batter in oblong pan. Sprinkle with brown sugar and cinnamon over batter and swirl with a knife. Bake 40 minutes at 325°.
Butter a small casserole dish. Mix flour and sugar. Add pineapple and cheese. Top with coarsely crushed crackers and melted butter. Bake at 350° for 30 minutes.
Place muffins on baking sheet. Spread with pizza sauce. Top with pepperoni and cheese. Bake at 350° for 12 minutes or until bubbly.
Melt butter. Stir in oregano and garlic powder. Cut each biscuit into 4 pieces. Dip pieces into melted mixture. Place pieces into a slightly greased tube pan. Place pieces evenly around pan on top of one another. Bake biscuits according to label. Usually 325° for 10 to 15 minutes until brown. Place serving dish on top of tube pan and invert bread. Pieces pull away easily. Serve warm. Can be used for breakfast by using 1/2 cup sugar and 2 teaspoons cinnamon instead of oregano and garlic.
Mix all ingredients together. Lightly oil a pan and make small patties and fry them until brown.
Cream together the butter and brown sugar. Add the milk, graham crackers, nuts and chocolate chips. Drop into small papers. Bake 10 minutes at 375°. Do not overbake. Frost with the melted Hershey candy bar.
In casserole or pan with tight fitting lid, layer bread, cabbage, onions and garlic. Spoon in tomatoes. Sprinkle with cheese. Pour stock into pan carefully so as not to disturb layers. Cook covered over medium heat for 30 minutes. Season with salt and pepper. Sprinkle with parsley and serve. Serves 6.
Make up Kool-Aid with sugar and water. Add rest of ingredients. Serves 50 to 60 people.
Mix together. Pour marinade into a nonmetal container. Place meat in marinade; turn several times. Cover and refrigerate 1 to 2 days.
Cream first 4 ingredients together. Fold or stir in egg whites. Drop by teaspoonfuls on lightly greased cookie sheet. Bake 20 minutes at 300°.
You may substitute beef broth and 1 can (6 ounces) tomato sauce in place of whole tomatoes and chicken broth.
Simmer 25 minutes all the ingredients in a covered saucepan. Strain and sweeten to taste. (I use 1 1/2 cups sugar.)
Place sauteed chicken, peppers and onions in middle of tortilla. Roll up; secure with toothpick. Warm 30 seconds in microwave or a few minutes in 350° oven. Serve with salsa, sour cream and shredded cheese on the side, as desired.
Bake at 375° in a 9-inch pan. Line with aluminum foil. Combine crumbs, sugar and margarine. Press on bottom. Bake for 8 minutes. Cool.
Cut eggplant into 1-inch cubes and soak in salt water in refrigerator overnight (at least 6 hours). Drain and place in pan. Cover with water and simmer until tender. Soak crumbs in milk. Saute onions, green peppers and celery in margarine for 15 minutes. Combine eggplant, pimento and seasonings; blend thoroughly. Place in greased baking dish and bake at 350° for 45 minutes. Top with cheese and return to oven until cheese melts.
In a mixing bowl, beat eggs until foamy. Beat in sugars, flour, butter, oil and vanilla until well blended. Stir in chocolate chips and nuts. Pour into pie shell. Bake at 325° for 1 1/4 hours or until a knife inserted near the center comes out clean. Cool on a wire rack. Chill until serving. Refrigerate leftovers. Yield: 8 servings.
Put the pot on the stove with a little water in it. Put some dough in the water. Them put it all in a tiny bowl and put it in the microwave for 10 minutes. Roll it into balls and put it on a pan in the oven for 20 hours and when it's finished you have donuts. Put on different colors of sprinkles.
Saute ground beef, bacon and onions. To make sauce, combine vinegar, catsup, salt, mustard and brown sugar. Combine all ingredients. Cook in crock-pot.
In blender, mix eggs, salt, flour and milk. Preheat oven to 425°. Heat a 10-inch skillet with 3 tablespoons butter until sizzling, but not brown. Put batter in skillet. Bake 10 minutes, reduce heat to 375° and bake 20 to 30 minutes more. Do not brown too much.
Combine first 4 ingredients. Blend together mayonnaise, lemon juice, onion and salt. Add to turkey mixture; toss lightly. Chill. Line bowl with romaine leaves. Spoon in salad. Makes 6 servings.
Melt chips, margarine and marshmallows in 2 quart casserole in microwave oven for 3 minutes, stirring once. Add Rice Krispies and nuts. Drop by teaspoon onto wax paper.
Grate uncooked sweet potatoes into baking dish. Sprinkle with mixture of sugar, cinnamon and nutmeg. Dot with butter. Add enough orange juice to be visible (do not cover with orange juice). Bake at 350° for 1 1/2 hours. Serves 8.
Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese; stir. Spoon into greased 2 1/2-quart casserole. Crush cereal; stir in 1/4 cup butter and sprinkle over the potato mixture. Bake at 350° for 50 minutes. Serves 10 to 12.
Mix all ingredients together (except tomato sauce) in a mixing bowl. Shape into loaf or put in a loaf pan. Bake at 350° for 20 minutes covered. Remove from oven pour tomato sauce over top and continue to bake 15 minutes more uncovered or until done.
Combine cream cheese, sugar and cherries. Fold in pineapple, marshmallows, Cool Whip and food coloring for color.
Mix sugar, Cool Whip and buttermilk or sour cream. Add pineapple, banana and strawberries and pour into a long casserole (such as a bread loaf pan). Freeze.
Alternate layers of strawberries, sour cream and sprinkling of brown sugar in 6 compotes. Chill until ready to serve.	Yield: 6 servings.
Mix together. Put in greased oblong 9 x 13-inch pan. Freeze overnight.
Cook pasta as directed on package. Drain. Use cauliflower and broccoli, as much as you like. Mix all together with all ingredients. Keep in fridge.
Brown hamburger in a skillet. Add onion, green pepper and celery until tender. Add remaining ingredients, stir, simmer 5 minutes. Serve on hamburger buns.
Cream the oleo, oil and sugar together until fluffy. Add eggs, one at a time, mixing well. Add alternately with flour and 7-Up to mixture. Grease pan and bake about 1 hour and 15 minutes at 325°.
Mix syrup, sugar and water. Cook until hard ball forms when dropped in cold water. Add peanuts. Cook until peanuts turn golden brown.
Cream first three ingredients. Add vanilla, flour, baking powder, salt and chips. Stir until blended and bake in a 13 x 9-inch pan at 325° for 15 to 20 minutes.
Cook beets until tender (after cutting off greens and stems), then slide off skin and rest of stem. Slice beets. Cook water, vinegar, sugar and cloves about 5 minutes. Then add sliced beets and simmer about ??? minutes. Cool.
Melt butter in 9 x 9 x 2-inch baking dish. Sift 1 cup of sugar with dry ingredients. Add milk. Beat well. Pour in melted butter. Top with cherries and sprinkle with remaining sugar. Bake at 350° for 45 minutes.
Chill milk in ice tray until almost frozen around edges. In a 2-quart bowl, dissolve gelatin in boiling water, then stir in cold water. Add marshmallows, undrained crushed pineapple and broken nuts to gelatin. Whip milk in cold bowl until stiff. Fold into gelatin mixture. Cover and chill.
Boil sugar, butter, vanilla and milk for 2 minutes. Remove from heat and add remaining ingredients. Stir until creamy and put in a jelly roll pan (15 x 10-inch). Freezes well. Cut in small pieces.
Cook sausage until done. Crumble and drain. Mix cheese and sausage. Put in shell. Beat eggs. Combine remaining ingredients and add to eggs. Pour in shell. Bake at 375° for 40 to 45 minutes. Cool 10 minutes. Yields 6 to 8 servings.
Bring water, cream of tartar and sugar to boil. Add Ritz crackers. (Do not break, keep whole. The secret; individual squares, approximately 1 1/2 inches square.) Cook for 2 minutes; do not stir. Pour mixture on bottom pie crust. Sprinkle with cinnamon. Dot with dabs of butter. Put on top crust. Bake 10 minutes at 425°. Reduce heat to 325° and bake 20 minutes longer.
Pare carrots and cut in strips. Dissolve bouillon cube in 1/3 cup water. Add carrots and cook uncovered 10 minutes. Melt butter in skillet. Add onions. Cook covered 15 minutes, stirring occasionally. Stir in flour, salt, pepper and add 3/4 cup water. Bring to a boil. Add carrots and chicken stock. Simmer uncovered 10 minutes or until tender. Add pinch of sugar.
In large bowl, mix together green beans, peas, corn, celery, green peppers, onions and pimientos. In saucepan, mix together sugar, oil, vinegar, salt, black pepper and water. Cook over heat until mixture boils. Cool completely before pouring over vegetable mixture. Refrigerate overnight before serving.
Brown meat. Add salt, peppers, onion and bell pepper. Wilt the onion and bell pepper. Sprinkle garlic powder and mix well with meat mixture. Add rice; mix thoroughly. Add green onions. Serve piping hot.
Marinate chicken for 1 - 2 hours. Insert 1/2 medium onion into chicken cavity and push to top. Open can of beer and discard half. You have your way, I have mine! Set chicken onto remaining 1/2 can of beer, forming a tripod with legs and beer can. Grill over medium heat for 1 to 1 1/2 hours, or until you can shake hands with your chicken. Baste occasionally with leftover marinade. Let chicken cool, remove beer can and onion. Cut up and serve.
Combine 1/2 cup flour, sugar, salt and undissolved yeast. Add 2 tablespoons softened oleo and hot tap water to dry ingredients. Beat 2 minutes at medium speed. Add egg and 1/2 cup flour. Beat on high speed 2 minutes. Stir in 1/2 cup flour. Spread batter in greased 9 x 9 x 2-inch pan.
Preheat oven to 375°. To a pot of slightly salted boiling water, add macaroni. Cook for 6 minutes. Drain and return to pot. Set aside.
Wash the vegetables and cut into fine pieces; put into pot and cover with lid. Cook until tender (about 45 minutes). Sterilize jars and fill jars with vegetables approximately 3/4 full from top. Seal jars as directed with canning jar instructions. Store in refrigerator. Relish may	be used in potato salad, tuna salad, macaroni salad, toss salad, greens, cabbage, hamburgers, wieners, etc.
Mix chopped hot peppers with 1/2 cup vinegar. Let stand 30 minutes. Add rest of vinegar and all of catsup. Simmer 15 to 20 minutes and pour into sterilized jars. Seal. This is the answer to hot sauce.
Chop walnuts into medium size pieces; beat eggs, gradually beat in sugar and oil. Combine dry ingredients; add to first mixture gradually with zucchini. Stir in raisins and vanilla. Turn into a lightly greased and floured loaf pan. Bake at 350° for 55 minutes until loaf tests done. Let stand 10 minutes; turn out onto wire rack to cool. Makes 2 loaves. Freezes well.
Melt the butter. Sprinkle in dill, garlic, dry mustard, parsley and other seasonings. Stir. Thicken with flour paste. Sauce it with white wine or milk. Wash flounder fillets in cold water; pat dry. Butter an 8 x 8-inch baking pan. Lay 2 of the fillets on bottom. Put the spinach on top and pour half of the sauce on spinach. Lay the other 2 fillets on top and add rest of sauce. Bake at 350° until fish is done and sauce is bubbly, about 25 minutes.
Cut meat in 4 portions. Combine flour and salt and pound into meat. Save remaining flour. Brown in hot Crisco (oil). Transfer to shallow baking dish. Blend flour into drippings; add carrots, celery, onion, tomatoes and Worcestershire. Cook until thickened, stirring constantly. Pour over meat. Cover and bake at 325° for 2 to 2 1/2 hours, until tender. Add broth or water if necessary while cooking. Sprinkle cheese over meat. Bake until melted. Makes 4 servings.
Soak pinto beans in hot water for 1 hour. Add ground beef, salt and black pepper. Cook slowly for 3 hours.
Preheat oven to 450°. Cut spareribs into strips. Lay in roasting pan fat side up. Arrange onion slices over spareribs. Bake for 25 minutes until they begin to brown. Combine all other ingredients into small pan; mix well. Bring to boil. Reduce oven to 350°. Pour sauce over spareribs. Turn, coating with sauce. Bake 1 hour or until tender, basting every 15 minutes with sauce. Yield: 4 servings.
Butter an 8-inch or 9-inch dish. In a heavy, large saucepan, combine sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Then, boil without stirring, until soft ball stage (forms a soft ball when dropped into very cold water). Remove from heat. Add butter and vanilla. Do not stir. (If adding peanut butter, do so now.) Cool for about 10 minutes. Beat by hand until it thickens and begins to lose some of the gloss. Spread into a buttered dish.
Heat oven to 325°. Blend all filling ingredients. For crust, soften butter or margarine in warm water and blend with biscuit mix. Knead dough 3 or 4 times on lightly floured surface. Divide dough into fourths. Roll each fourth into 8-inch circle. Divide pork mixture into fourths and place on bottom half of each circle. Dampen edges of dough with water. Fold in half; roll and tuck edges to seal. Make a 1/2-inch slit on top of each pastie. Bake at 325° for 1 hour. Serve hot or cold. Makes 4 servings.
Bake pie crust until brown. Peel tomatoes and quarter. Mix mayonnaise and Parmesan cheese and add to tomatoes. Pour into pie shell. Top with shredded Mozzarella cheese Bake for 35 minutes at 350°.
Dissolve cornstarch in cold juice. Add tomato sauce, brown sugar, vinegar, chopped onion and ginger. Simmer on stove top in microwave until sauce is thickened (about 4 minutes).
In medium pot, put 6 cups water, lentils, onion and potatoes. Bring to boil. Cut back to simmer and cook covered 25 to 30 minutes. Add onion and ham and simmer 5 minutes more. Add lemon and salt and pepper.
Combine dry ingredients; set aside. Cut oleo into sugar; add eggs, bananas and milk. Add dry ingredients. Mix well. Bake at 350° for 1 hour. Can be used for cupcakes. Makes 1 large loaf or 3 mini loaves.
Grease 16 x 8 x 2-inch pan. Start oven 10 minutes before baking; set at 350°. Sift flour, measure, re-sift 3 times with cocoa and sugar. In a large mixing bowl, add butter, eggs and vanilla. Blend in flour mixture. Beat 2 minutes on medium speed. Stir in nuts. Bake 20 to 22 minutes or until barely done.
Mix sugar, flour and baking powder. Add milk and butter. Pour ingredients into pan and put fruit on top. Bake at 350° for 20 to 25 minutes or until done.
Mix cream cheese, eggs, sugar and vanilla together until smooth. Pour into graham cracker crust. Bake at 350° for 1/2 hour. Top with cherry or blueberry pie filling.
Heat oven to 375°. Drop franks into boiling water and heat 6 minutes. Cut in 1-inch pieces. Make Cream Sauce, stirring in Worcestershire sauce. Stir beans and franks into Cream Sauce. Pour into greased 1 1/2-quart baking dish. Sprinkle with cheese and bread crumbs. Bake 30 minutes. Makes 6 servings.
Mix all ingredients well. Add broth to make a moist mixture. Bake at 350° for 40 minutes. Freezes well uncooked.