HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly grease cake pan. Crush chips. Boil and bone chicken. Mix soups and tomatoes in bowl. Layer in pan: the chicken, 1/2 bag chips, 3/4 of cheese, sauce, 1/2 bag of chips and cheese. Bake at 350° for 30 minutes.
In 3-quart oblong baking dish, place chicken and top with cheese. Stir soup and milk and spread over cheese/chicken.
Start with layer of cookies; crumbled. Then put the fruit, Cool Whip and repeat. You may use any fruit that is in season. If you use fresh strawberries, put enough sugar in to make juice.
Preheat oven to 350°. Mix all ingredients at medium speed until smooth. Pour into a greased spring-form pan, dusted with graham cracker crumbs. Bake 1 hour. Turn oven off and let stand in oven an additional 2 hours. Cover with a pie filling when cool, if desired.
Mix the 1/2 cup butter, white sugar, egg and cocoa. Set over boiling water and stir until mixture resembles a custard.
Combine stuffing mix, cheese and parsley. Dip chicken in butter and roll in stuffing mixture. Place in large shallow pan, skin side up. Sprinkle with remaining butter and crumbs. Bake at 370° for 1 hour.
Prepare soft drink mix as package directs. (Add 1 cup sugar if unsweetened mix is used.) Stir in next 3 ingredients. Chill. Add ginger ale and almond extract just before serving. Yields 1 gallon.
Cream oleo and sugar. Add eggs and vanilla. Add baking powder and flour; mix. Add pecans. Pour in a prepared 9 x 13-inch pan. Bake 25 to 30 minutes at 350°. Cool; ice with icing mix.
Form balls. Press with fork dipped in flour. Bake at 350° for 18 to 20 minutes.
Melt margarine and pour into 9 x 12-inch dish. Add ingredients in order. Pour Eagle Brand milk over the top. Bake at 350° for 15 minutes. Remove from oven, let cool and cut into squares.
Mix soups, sour cream, onion flakes and 1 stick margarine together in bowl. Mix in potatoes. Put into a 9 x 13-inch baking dish. Roll out 2 cups crushed corn flakes. Mix another stick margarine. Add 2 cups shredded Cheddar cheese and top with buttered corn flakes. Bake 45 minutes at 350°.
Prepare spaghetti sauce. Prepare shells as label directs. Drain well in colander. Preheat oven to 350°. In a large bowl, combine Ricotta and next 6 ingredients. Stuff rounded tablespoonful of cheese mixture into each shell. Spoon 3/4 cup sauce into each of two 13 x 19-inch baking dishes. Place shells, seam side down, over sauce in one layer. Spoon over remaining sauce. Sprinkle with Parmesan. Bake 30 minutes.
Mix butter, coconut, pecans and crackers together with a fork. Save 1/2 of mixture for topping. Mix milk, pudding and ice cream together until thickened.
In large saucepan over medium-high heat, heat water and milk almost to a boil. Remove from heat. Using a whisk, slowly stir in cornmeal, sugar, baking powder, garlic powder and black pepper until smooth. Blend in remaining ingredients. Spoon into lightly greased 2-quart souffle or baking dish. Bake at 375° for 35 to 40 minutes or until puffed and golden brown. Let stand 10 minutes before serving.
Mix half and half, whipping cream, eggs, flour, salt and pepper in a bowl. Divide ham and cheese and put in the bottom of both pie shells. Divide egg mixture and pour over ham and cheese. Put both pies in 375 degree preheated oven and bake for 40 minutes. Cut and serve.
Combine bread crumbs, Parmesan, salt, pepper, parsley, garlic powder and paprika. Dip chicken in melted butter, then in crumbs mixture. Sprinkle with lemon juice and refrigerate for 1/2 hour.
Beat egg well. Add flour, water and salt, stirring to a stiff, smooth batter. Drop batter from tip of spoon, 1/2 teaspoon at a time, into boiling water. Cook until spaetzle comes to surface. Remove with slotted spoon. Transfer to goulash.
Mix sugar, flour and nutmeg; cut in margarine with a pastry blender until crumbly. Sprinkle half of the mixture in the pastry shell; arrange peaches, cut side down, over crumb mixture, then add remaining crumbs over peaches. Add water; bake at 450° for 10 minutes and then 30 minutes at 350°.
Slightly thaw potatoes. Combine with 1/2 cup butter, salt and pepper. Add cheese, soup, onion and sour cream; blend well. Top with corn flakes; drizzle with melted butter. Bake in a 9 x 13-inch dish at 350° for 1 1/2 to 2 hours. Serves 12.
In blender container or food processor bowl with metal blade, combine all ingredients and blend until smooth. Makes 1 (1 2/3 cup) serving.
Cook shells as directed. Cook spinach and cool. Add cheese, pepper and salt. Mix well; stuff shells. Brown beef; mix with spaghetti sauce. Place stuffed shells in shallow baking pan. Pour beef and spaghetti sauce over shells. Cover and bake for 45 minutes at 350°. Can season sauce as desired.
Mix at medium speed syrup, sugar, salt, margarine and vanilla. Add slightly beaten eggs and mix well. Add 1 cup pecans to mixture. Put remaining cup of pecans on top. Bake at 350° for 1 hour and 20 minutes. Check several times as it may not take as long to bake.
Combine milk, onions, crumbs and meat. Form into balls with a pineapple chunk inside each. Brown meatballs in small amount of oil in large skillet. Drain pineapple and save syrup. Add water to syrup to make 1 cup.
Beat eggs; add milk. Sift dry ingredients together; add eggs and milk. Mix. Beat until smooth. Let stand. Heat 3 to 4-inches deep fat to 375°. Pour batter into pitcher; pour some through funnel and swirl until cake is 3-inches diameter. Fry until golden. Drain. Serve with syrup and honey for breakfast.
Fill greased casserole	1/2 full with sliced or diced potatoes. Combine next 7 ingredients and pour over potatoes. Top with cheese and bread crumbs. Bake at 350° for 1/2 to 1 hour.
Mix first 6 ingredients together. Bake at 350° for 30 minutes. Makes 2 large pans. When cake is done and while hot, mix sugar and lemon juice and sprinkle over cake.
Pour hot water over oatmeal. Let stand 5 to 10 minutes. Add remaining ingredients and mix well. Pour in prepared pan, 9 x 13-inch, and bake in 350° oven 30 to 35 minutes. After cake cools, spread topping over (receipt follows) and place under broiler until it caramelizes.
Stir the boiling water into gelatin. Dissolve completely. Cool to room temperature (about 30 minutes). Pour milk into mixing bowl and add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Quickly pour into gelatin. Stir with wire whisk until well blended. Pour mixture into a 13 x 9-inch pan. Refrigerate until firm (3 hours).
Pick, clean, wash and cut up greens. In skillet, put oil and saute onion and garlic. Put greens in pot on top of sauteed onions and garlic with 1 cup of water. Cook at moderate heat and add salt to taste. Cook until done. Do not burn. If needs more water, add just enough to keep from burning. Same can be done with mustard and turnip greens.
Melt chocolate and oleo over low heat. Mix sugar and flour, then add to chocolate mixture. Add eggs and vanilla. Pour into greased 9 x 9-inch pan. Bake 20 minutes at 350°. Cool.
Place a layer of vegetables in Dutch oven, roasting pan or slow cooker. Add 1/2 the soups, 1/2 the soup mix and 1/2 the meat; repeat. Add water. Cover; bake in conventional oven at 300° for 5 hours or in slow cooker for 6 to 8 hours.
Put the crushed Oreo cookies on the bottom of a cake pan, then mix all the other ingredients together, then put it down over the Oreos, then put the rest of the Oreos on top.
Preheat oven to 375°. Place potatoes in a saucepan, cover with water. Cook 20 minutes or until tender. Drain potatoes reserving 1 cup cooking liquid. Return potatoes and liquid to pan. Mash with potato masher until slightly chunky. Add chopped broccoli and next 6 ingredients to pan. Stir well. Spoon into an 11 x 7 inch baking dish coated with cooking spray. Bake at 375° for 35 minutes. Sprinkle with cheddar cheese. Bake an additional 5 minutes or until cheese melts. 6 servings.
Combine the first 4 ingredients in a bowl; stir vigorously 30 seconds. Turn dough out onto a lightly floured surface; knead 4 or 5 times. Pat evenly in the bottom and up the sides of an ungreased 9-inch round cake pan or pie pan; set aside.
Heat oven to 350°. Combine all ingredients in a large bowl. Pour into buttered 2-quart baking dish. Bake 60 minutes until bubbly. Makes 6 to 8 servings.
Dissolve yeast in water for 5 minutes; stir in flour, salt, soda, baking powder and sugar together. Add shortening. Combine yeast and buttermilk; add to flour mixture slowly, stirring with fork. Turn onto floured board and knead. Roll out 1/2-inch thick and cut. Bake at 450° for 10 to 12 minutes.
Put water, celery and potatoes in large pot; boil 5 minutes. Add milk, broth and soup. Bring back to boil. Saute onion in melted butter. Add flour and mix well. Add to first mixture. Add Cheez Whiz, salt, pepper and mustard. Bring to slow boil and simmer for 45 minutes.
Remove seasoning packet from noodles. Set aside. Crush noodles. Combine noodles and next 4 ingredients in a large bowl. Combine seasoning packet with remaining ingredients. Mix with wire whisk. Pour dressing over cabbage. Toss gently to coat. Cover and chill.
Crumble Oreos; add margarine and mix. Set aside 3/4 cup for topping. Press the rest into a 9 x 13-inch pan and set aside. Mix the pudding, using only 3 1/2 cups of milk; set it aside. Whip the cream cheese until fluffy; add Cool Whip and mix well. Add pudding and beat together until well blended. Pour over Oreo crust. Sprinkle with reserved cookie crumbles.
Mix nuts and coconut. Spread in bottom of greased 9 x 13-inch pan. Prepare cake mix according to package, except use milk instead of water. Pour in pan over nuts and coconut. Whip together cream cheese, sour cream, margarine, sugar and vanilla. Pour gently over cake batter. Bake 1 hour at 325°. Take out of oven and leave in pan for 15 minutes. Then turn out on waxed paper.
Cream butter, sugar and vanilla. Add eggs and beat thoroughly. Stir in peanut butter.
In a mixing bowl, heat milk and butter together, about 1 minute and 30 seconds or until butter melts. Add bread stuffing and stir until moistened. (For ease in sprinkling gravy mix, pour into a salt shaker.) Sprinkle one side of 4 chops with gravy mix, placing that side down in a shallow pie plate or baking dish. Spoon 1/2 cup stuffing on each chop. Top with other four chops, sprinkling top side with remaining gravy mix. Cook, uncovered, for 12 minutes or until done. Makes 4 servings.
Drain peaches, saving 1/4 cup syrup. Melt butter or margarine in saucepan; add curry and simmer for 5 minutes. Remove from heat; stir in onions, vinegar and reserved syrup. Baste chicken with sauce and place on roasting pan lined with aluminum foil. Bake at 400° for 1 hour, basting and turning every 15 minutes. Add peach halves. Baste with sauce and bake 10 minutes longer. Serves 4.
Combine butter and honey in small bowl. Stir with wooden spoon until thoroughly blended.
In skillet, blend soups and 1 cup milk. Add chicken, peas, onion, salt and pepper. Pour into a 2-quart casserole dish. Combine biscuit mix, 2/3 cup milk and melted butter. Drop by teaspoon onto hot chicken mixture. Bake in hot oven (450°) until biscuits are lightly browned. Makes 8 servings.
Brown hamburger; drain. Add onion and cook. Add sauces. Mix and cook for 5 minutes. In another pan, mix the 2 cans of soup and chilies and heat over low heat for 10 minutes (or less time if using microwave).
Mix pudding mix as directed on box, then stir in Cool Whip. Cut up bananas into the mix, then stir in vanilla wafers. Makes a big bowl full.
Combine ingredients and pour into pie shell. Bake 10 minutes at 425°, then about 40 to 45 minutes at 350° until center is set and tests done.
Heat oven to 450°. Place frozen peas in colander and run cold water over just until broken apart. Tear off 4 pieces of heavy-duty foil, each about 18 x 15-inch. On the center of each, place pieces of carrot, potato and meat. Stir together mushroom soup and onion soup mix. Spoon over foil mixtures. Top with peas. Close foil securely. Place on baking sheet. Bake 50 minutes or until meat is done.
Mix together cottage cheese, pineapple and Cool Whip. Pour into oblong dish and sprinkle top with 1/2 box of lime Jell-O. Store in refrigerator. Serves 6.
Cream butter and sugars. Add vanilla and eggs. Mix well. Mix flour, soda and salt. Add 1/2 of flour mixture to creamed ingredients. Mix well. Add rest of flour and stir well. Add chips. Drop by teaspoons on greased cookie sheet. Bake 9 minutes in a 375° oven. Makes 5 dozen.
In large mixing bowl, dissolve yeast in water. Stir in sugar, salt and half the flour. Beat until smooth. Add egg and shortening. Beat in remaining flour until smooth. Scrape down the sides of bowl with paddle scraper. Seal and let rise in warm place until double in size. Punch down and turn out on pastry sheet. Make into rolls and let rise again. Bake at 400° for 15 to 20 minutes until brown.
Bring water, cream of tartar and sugar to boil. Drop in 18 Ritz crackers. Do not stir. Boil 10 minutes on low heat. Pour into unbaked pie shell. Dot with butter and cinnamon. Bake at 275° until done. Check at 20 to 25 minutes.
Combine first four ingredients; mix well. Blend next four ingredients and pour over apple mix and place in fridge, covered.
Preheat oven to 350°. Beat together sugar, eggs and oil. Add other ingredients, gradually, except apples. Fold in apples. Bake in a 10-inch tube pan for 1 hour and 10 minutes.
Cream sugar with butter; add eggs, one at a time, beating well after each addition. Stir bananas and lemon juice. Sift flour with baking powder and salt. Mix quickly; stir in nuts. Bake in greased 9 x 5 x 3-inch loaf pan at 350° for about 1 hour or until done when tested; cool on rack.
Brown ground beef; rinse well and drain. Place in crock-pot. Add remaining ingredients. Stir thoroughly. Cover and cook 8 to 12 hours.
You will need one 18 x 9 x 2-inch stainless steel pan.
Saute red beans, garlic, chopped onions, parsley and pepper in oil for 15 minutes. Add 3 1/2 cups water or broth. Bring to boil. Add 2 1/2 cups of rice, cook until all liquid is absorbed or until rice is tender. Serve with gravy or roux.
Mix all ingredients well. Bake for 30 minutes at 400°, or until brown.
Boil juice for 3 minutes. Add jello and dissolve. Add cranberry sauce and mix well with the juice and jello. Chill until very thick; add Cool Whip and mix well. Keep chilled.
Brown hamburger meat in skillet. Chop onion and pepper. Cook egg noodles and drain. Mix onion, pepper, soup and juice. Pour over egg noodles and meat. Stir until well mixed. Top with cheese and bake at approximately 350° until cheese is bubbling hot and melted.
Mix graham crackers, 1/4 cup sugar and 1 stick of oleo, melted. Make a crust in a 13 x 9-inch pan. Beat eggs, powdered sugar and rest of oleo for at least 15 minutes. Spread on top of crust. Cover with thin banana slices. Add crushed pineapple; cover with whipped cream. Garnish with nuts and cherries. Refrigerate at least 6 hours.
Brown (saute) ground beef. Add onion and garlic. Drain off all grease. Add remaining ingredients. Simmer 15 to 20 minutes. Grease a 13 x 9 x 2-inch casserole. Layer meat sauce, flour tortillas, 1 pint sour cream, 2 cups grated Mozzarella cheese and 1/4 cup grated Parmesan cheese. Repeat layers twice. Bake at 325° until hot and cheese melts.
Beat egg whites and cream of tartar until frothy. Add vanilla and salt. Slowly stir in sugar and chips. Spoon onto greased cookie sheet in the shape of Hershey's Kisses. Bake at 315° for 20 minutes until golden brown. Yield: 2 sheets.
Mix all ingredients together.	Put in shaker for table use. Excellent for salt restricted diets.
Combine mayonnaise, sour cream, lime juice, honey, cumin and pepper sauce; mix well. Stir in coconut. Cover; refrigerate at least 1 hour. Serve with cut up fresh fruit. Makes about 1 cup.
Mix together and pour into well-greased and floured pan. Bake at 350° for 50 to 60 minutes. Good luck.
Put in buttered baking dish. Bake at 325° for 45 minutes.
In saucepan, add flour and milk. Cook until thick. Let cool. In separate bowl, beat butter, sugar and vanilla. Combine all ingredients together and beat.
Sprinkle apples with lemon juice. Combine apples with celery and add mayo. Mix well. Sprinkle with nuts.
Preheat oven to 425°. Heat milk to boiling point. Mix the sugar, spices and salt. Mix everything together. Pour into crust. (Taste to see if it needs a tad more sugar.) Bake for 15 minutes. Turn oven back to 350° and let cook for 20 to 25 more minutes, or until set.
Add shortening and sugar to milk; cool. Dissolve yeast in 1/2 cup milk mixture. Add black pepper, salt and soda to remaining milk. Add flour to make a spongy dough. Let rise until double. Punch down until double knead. Shape into rolls. Bake in greased pans at 375° for 10 to 12 minutes.
Remove seeds from pepper; parboil 10 minutes and drain. Brown meat; drain. Add 1 can tomatoes, bread crumbs and seasoning; mix well. Stuff peppers with mixture. Place in baking dish. Blend cornstarch with second can of tomatoes. Cook, stirring, until thickened. Pour over peppers. Bake at 350° for 25 minutes or until tender.
Cream margarine and sugar. Add vanilla. Pour into large bowl. Add flour and nuts; mix by hand. Roll out into small balls; cook until light brown. Cool and roll in powdered sugar. Makes about 10 to 12 dozen.
Cut a deep pocket in side of each chicken breast at its thickest part. Fold a ham slice around a cheese slice; tuck in pocket. Skewer with toothpicks to secure. Combine bread crumbs, salt and pepper. Roll chicken in butter, then in bread crumbs. Place in buttered baking sheet. Bake at 400° for 30 to 40 minutes. Brush with butter from pan if chicken becomes too dry.
Mix broccoli, bacon, raisins and onion in bowl. In separate bowl, mix Miracle Whip, vinegar and sugar. Pour over salad. Refrigerate at least 1 hour before serving.
Mix together yellow cake mix, margarine and 1 egg; mix well. Add coconut and pecans. Press mixture into greased 9 x 13-inch pan. Mix topping of powdered sugar, 2 eggs and cream cheese. Pour over cake before baking. Bake 40 to 45 minutes at 350°.
Spray Pam in rectangular pan. Mix flour and seasonings. Coat chicken with mixture. Bake uncovered at 425° for 30 minutes. Turn chicken and bake until tender.
Melt butter in a saucepan. Add all ingredients, except asparagus/spinach. Cook for 15 minutes. Add asparagus/spinach; stir well. Take off heat. Serve.
Cut in blocks fresh apples in uncooked pie shell. Then mix sugar, flour, egg, milk and vanilla. Mix well and pour over apples. Dot with butter and bake at 375° until done.
Mix all ingredients together. Put in 9 x 15-inch pan or Ziploc bags. Freeze until firm. Thirty to 45 minutes before serving, stir. Serve with spoon and enjoy.
Pour boiling liquid over gelatin in bowl, stirring until gelatin is dissolved. Stir in raspberry sherbet until melted. Pour into 4-cup ring mold and chill.
Preheat oven to 375°. Remove tops, seeds and membranes from peppers. Crumble sausage into skillet. Cook with onion. Drain off fat. Add tomato and 1 1/2 cups cheese. Fill peppers with mixture; top with remaining cheese. Arrange in 9-inch square baking pan. Add 1/4 cup water. Bake for 30 minutes. Makes 4 servings.
Saute crushed garlic and mushrooms in small amount of oil in skillet. Remove garlic pieces. Add chicken, stirring, until lightly browned. Add broth, green beans and seasonings; bring to a full boil. Stir in rice; remove from heat. Cover and let stand for 5 minutes.
Soak the rice in water until fairly soft, then grind to paste. Bring milk to boil. Add sugar and rice paste, stirring until well blended. Cook on low fire until desired consistency is reached. Chill before serving. Garnish with fine shredded pistachios and almonds.
Combine lettuce, onion, chili beans and cheese. Add tomatoes and Fritos just before serving. Toss salad with dressing. Yields 20 servings.
Cook macaroni; drain. Add all ingredients together. (Mix canned milk with mayo.) Add to other ingredients. Mix well. Add more mayo if desired.
Soak gelatin in cold water for about 5 minutes. Dissolve completely over hot water. Beat eggs until foamy; add sugar gradually, beating until light and fluffy. Add gelatin, salt and rum. Cool in refrigerator until mixture begins to thicken. Add whipped cream, gently folding into mixture. Chill until firm. Serve with a sauce made of sweetened fruit (raspberries thickened with cornstarch).
Scrub potatoes well and bake in a 450° oven, until thoroughly done. Cut potatoes lengthwise, scoop out the pulp and mash with butter, cream, salt and pepper. Mix thoroughly. Add onions. Fill the reserved shells with the mixture and top with grated cheese. Bake at 350° for 15 to 20 minutes or until the cheese is melted.
Wash broccoli and cauliflower. Break into bite-size pieces. Add onion, bell pepper and mayonnaise. Beat together mayonnaise, sugar and sour cream; add to vegetables. Refrigerate overnight before serving.
Mix ground beef, bread crumbs, onions, milk, egg, parsley, salt, pepper and Worcestershire sauce. Gently shape into 1-inch balls. Melt shortening in large skillet and brown meatballs. Remove and pour off excess fat. Heat jelly and chili sauce, stirring constantly, until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer uncovered for 30 minutes.
Combine all ingredients. Mix well. Pour into a greased 1 1/2-quart casserole. Bake at 350° for 45 to 50 minutes. Good.
Heat oven to 350°. Grease and flour a 9 x 13-inch pan. Prepare cake mix as directed on package. Pour batter into pan. Mix remaining ingredients. Drop by tablespoons onto batter. Cut through batter with a knife several times. Sprinkle with additional chocolate chips and chopped nuts if desired. Bake 25 to 30 minutes.
Mix all ingredients, except the nuts and parsley. Shape into ball. Cover and refrigerate 8 hours. Mix nuts and parsley; coat ball.
Heat oven to 400°. Brown and drain hamburger. Spray muffin pans with cooking spray. Add remaining ingredients to meat. Stuff biscuits in muffin pan. Add mixture. Sprinkle with cheese. Bake for 10 to 15 minutes.
Mix peanut butter and powdered sugar. Put 1/2 of it in a baked 9-inch pie crust. Combine 1/2 cup sugar, flour, milk, butter, vanilla, beaten yolks and salt. Cook until smooth; cool slightly. Pour into pie crust. Put rest of peanut butter mixture on top. Beat egg whites, 1/2 cup sugar, cream of tartar and cornstarch together. Put on top of pie and bake at 350° until browned.
Mix vegetables all together, then heat water, sugar and vinegar and pour over vegetables. Mix well with vegetables, then put in fridge. Better if made 6 to 8 hours before serving. Gets better with age. Will last 2 weeks or more in refrigerator. Serves 30 to 50 people.
Brown hamburger; drain. Combine tomatoes, celery, onion, green pepper and seasonings. Cook gently for 30 minutes.
Saute garlic and onion in small amount of fat. Brown lean ground beef. Add tomatoes, tomato paste, onion-garlic mixture, parsley, sugar, salt and ground basil and cook until thick. Cook lasagne noodles according to package directions.
Mix and put in ovenproof dish. Melt 2 tablespoons butter; add the chopped nuts and spread over beef mixture. Bake at 350° for 20 minutes. Take kitchen shears and cut the dried beef in small pieces before mixing with the cheese and other ingredients. Serve with dip-sized Fritos. This dip is excellent for dance refreshments.
Mix light corn syrup and sugar in saucepan. Let come to a boil. Remove from heat and stir in peanut butter. Pour over cereal and mix. Drop by teaspoonfuls onto wax paper and let cool.
In a mixing bowl, combine 1 cup hot water and lemon Jell-O. Add 1 cup ice cubes; stir until melted. Add pineapple. Pour in a 13 x 9 x 2-inch dish. Refrigerate until set. Repeat with orange gelatin, 1 cup hot water and 1 cup ice. Stir in mini marshmallows. Pour over lemon layer and refrigerate until set.
Mix Miracle Whip, sugar and vinegar. Pour over all other ingredients. Mix lightly.
Melt chocolate morsels over hot, not boiling, water or melt in microwave until smooth. Add marshmallows and nuts. Spread in an 8-inch pan. Let stand until firm; cut into squares.
Mix all ingredients into a soft dough. Smooth into a ball. On a floured board, knead 10 times and roll to 1/2-inch thick. Cut with floured 2 1/2-inch cutter. Place donuts onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown at 400°.