HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown onions and beef in oil. Add salt, chili powder, Worcestershire and tomatoes. Simmer 15 minutes. Add beans and heat through. Pour into greased 1 1/2-quart casserole. Prepare cornbread and spread evenly over top of casserole. Bake at 425° for about 25 minutes until brown.
Cook fresh corn in 1 cup boiling salted for 2 to 3 minutes, or until just tender; drain well. If using corn from cob, drain well. If using frozen corn, cook and drain. If using canned corn, drain well. Combine corn, evaporated milk, egg, onion, salt, pepper and 3/4 cup of the cheese. Turn into a 10 x 6 x 1 1/2-inch baking dish. Toss bread crumbs with the butter or margarine and the remaining 1/4 cup cheese; sprinkle over corn mixture. Bake in moderate oven at 350° for 25 to 30 minutes. Garnish with green pepper rings. Makes 4 to 6 servings.
Mix Jell-O and water in blender on low. Add eggs, one at a time (mix on high). Pour into sherbet dishes. Let set in refrigerator at least 5 minutes.
Beat eggs; mix with sugar, syrup, melted butter and vanilla and add pecans. Pour into uncooked pie shell. Start at 400° for a few minutes (10). Turn down to 350° for 45 minutes.
Salt and pepper pork chops to taste. Place in 9 x 13-inch pan sprayed with Pam. Mix onion soup according to directions on can. Pour evenly over pork chops. Bake at 375° for 45 minutes to 1 hour or until done.
Beat egg and water. Roll chicken in egg mixture then flavored bread crumbs. Brown in shortening or margarine. Pour off fat. Mix tomato soup, water, onion, basil, garlic powder and oregano. Bake at 350° for 45 minutes or until tender. Sprinkle with Mozzarella cheese and return to oven until cheese is melted.
Melt margarine in microwave on High for 45 seconds. Stir in sugar, milk and syrup. Cook on High 3 minutes; stir well. Cook on High 2 minutes; stir well. Cook on High 1 minute; stir well. Cook on High 1 minute. (Check for soft ball in water; if not solid, cook in increments of 1 minute, stirring between each one. Stir in peanut butter and mix well. Pour into greased 9 x 13 dish. Cool before slicing.
Place beef in roaster or baking pan. Mix remaining ingredients. Pour over. Cover and bake at 250° for 5 hours. Remove meat; discard fat and gristle and break meat into shreds. Return to sauce and bake, uncovered, about 1 more hour, until sauce is of desired consistency.
Combine mustard and vinegar. Let stand overnight in refrigerator. Cover with Saran Wrap. Beat eggs in top part of double boiler. Beat in sugar. Add vinegar and mustard mixture. Cook over hot water for 15 to 20 minutes, stirring constantly. Remove from heat and stir until cool. Pour over cream cheese block or use on cold cuts. Keeps indefinitely in refrigerator. Can make in microwave.
Line a jelly roll pan with Waverly crackers. By hand, put 2 to 3 pieces of each slivered almonds and chopped pecans on each cracker. Mix butter and sugar together. Boil until almost a boil. Do not overboil, then put by spoonfuls on each cracker. (Do not pour over crackers.) Bake at 325° to 350° for 8 to 10 minutes. Take out of pan and put each cracker on aluminum foil. Cool, then put in Tupperware container and seal. Very good!
Parboil green peppers; remove and keep water. Mix together ground sirloin, 1/2 cup rice (uncooked), egg, salt and pepper. Stuff in peppers. While stuffing peppers, have cooking in the water the following: onion, carrot, tomatoes, salt, pepper and paprika. After this has been cooking about 15 minutes, add peppers. Cover with water if needed and cook 40 minutes. Add the remaining 1 cup rice and cook 20 minutes.
Blend cream cheese and margarine until smooth. Add sugar and mix well. Add flavoring. Blend in eggs, one at a time. Add flour and blend well. Bake in greased and floured tube pan for 2 hours at 350°.
Beat egg whites in a bowl until foamy. Gradually beat in sugar until stiff peaks form. Add vanilla and salt. Stir in chocolate chips and nuts. Drop by teaspoons into foil covered cookie sheets. Place in 350° oven, then turn the oven off. Do not open oven for at least six hours or overnight.
Preheat oven to 350°. Melt 2/3 cup margarine. In large mixer bowl, beat melted margarine, sugar, flour, cocoa, eggs, milk, 2 teaspoons vanilla and baking powder until well blended. Stir in nuts, if desired. Spread in greased 13 x 9-inch baking pan.
Immerse broccoli in boiling water for 2 minutes. Drain and set aside. Cook turkey sausage and garlic until brown; drain on paper towel. Beat eggs and milk. Add broccoli, turkey sausage, cheese, bread cubes and Worcestershire sauce. Pour into lightly oiled 10-inch pie plate. Bake in a 325° oven for 1 hour or until knife inserted in center comes out clean. Makes 4 servings. One-thousand calorie recipe.
Beat eggs well. Combine stuffing, onion, cheese and seasonings. Mix together eggs, spinach and stuffing mixture. Pour melted butter over it. Mix well. Chill. Roll into 1-inch balls. Bake at 350° for 15 minutes. Can be frozen before baking.
Boil the sugar, water and spices until syrup reaches 293°. Drop peanuts into syrup; stir until nuts look dry. Spread on waxed paper and let cool and dry. Fill 1 or 2-ounce cups.
Beat dry cake mix, butter and 1 egg in large bowl at low speed until crumbly. Press lightly in ungreased 9 x 13-inch pan. Beat 2 eggs, 3/4 cup sugar, 2 teaspoons vanilla and cream cheese until smooth and fluffy. Spread over crumb mixture. Bake at 350° for 20 to 25 minutes, until set.
Cream butter, peanut butter, sugars, egg and vanilla. Sift together dry ingredients; blend into creamed mixture. Add peanut butter chips. Shape in 1-inch balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Press with fork tines. Bake at 375° for 10 to 12 minutes. Cool slightly; remove from pan.
Cook ground pork; add butter, garlic, vegetables and soy sauce to taste. Cool. Add 1 to 2 tablespoons on egg roll wrapper. Wrap according to directions. Deep fry. Serve wrapped in lettuce leaf and dip in sauce.
Mix all ingredients. Put into unbaked pie crust. Cover with another pie crust. Bake in 425° oven for 15 minutes; reduce to 350° for 40 minutes.
Heat oven to 400°. Heat water and butter to boiling in a 2-quart pan. Stir in flour, vigorously stirring over low heat until mixture forms a soft ball, about 1 minute. Remove from heat. Add eggs. Beat until smooth. Drop dough by 1/4 cupfuls onto ungreased cookie sheet. Shape each into finger 4 1/2 inches long and 1 1/2 inches wide with spatula. Bake until puffed and golden, 40 minutes. Cool.
Mix all ingredients together and bake in a greased, floured tube pan at 350° for 1 hour.
Cook bacon over medium heat until crispy; drain on paper towels. Pour off all but 1 tablespoon fat. Slice zucchini; add to hot fat. Add onion and garlic. Cook, stirring often, until soft, but not mushy. Add tomatoes. Cook for 2 minutes. Serve with bacon crumbled over top. Serves 4.
Mix together flour, salt, cream of tartar and soft drink mix. Add the oil and boiling water. Stir quickly. Let cool and mix with hands. Store in air-tight container.
Mix until crumbly and spread in greased 8 x 16-inch pan. Bake at 300° for 10 minutes.
Cream first 6 ingredients together; mix flour, soda and salt together. Add to first mixture. Roll into small balls and place in small muffin tins. Bake at 350° for 8 to 10 minutes. Remove from oven and place a Reese's cup in the center of each cookie. Let cool completely before removing from pan. (Let cookies be a light golden brown before removing from oven.)
Cook the raw cranberries and 1 cup water until cooked down, about 25 minutes. Add the sugar, then put through a food mill. Mix the jello in 2 cups boiling water, with 1 cup cold water added. Stir mixture into cranberry mixture. Takes awhile to thicken.
In a large bowl, combine first 9 ingredients. Crumble beef over mixture and mix well. Press into an ungreased 8 x 4 x 2-inch loaf pan. Bake, uncovered, at 350° for 1 1/4 hours. Drain. Drizzle with ketchup. Bake 10 minutes longer. Makes 6 large servings.
Mix meat, bread crumbs, onions, mustard, salt, pepper, egg and milk. Shape into balls and brown in oil. For sauce, mix remaining ingredients together. Cook and stir until thickened. Add to meatballs and cook 30 minutes. (Freezable at this stage.) Add one medium green pepper (cut in strips), large can of pineapple chunks, and cook until thoroughly heated. Serve over rice.
Thoroughly combine mashed fruit and yogurt in a bowl. Fold in whipped topping, blending well. Spoon into crust and freeze about 4 hours. Remove from freezer and place in refrigerator 30 minutes before serving. Solidly frozen pie may require more time in refrigerator for softer texture. Store any leftover pie in the freezer. Other fruits may be used with yogurt of same flavor.
Combine ingredients; mix well. Form into balls the size of a golf ball and roll in flour. Fry in oil until done.
Combine dry ingredients. Add milk, beaten eggs, melted fat. Mix well; pour into greased pan. Bake 350° for 30-35 minutes.
Dissolve gelatin in cold water by cooking over low heat. Chop up 2 cups pie filling. Stir in gelatin mixture, sugar, lemon juice, salt and almond extract. Refrigerate until slightly set. Fold in whipped cream. Refrigerate until set.
Measure flour and mix with salt and spices, then add the next 4 ingredients. Mix together thoroughly with mixer, then fold in nuts. Pour in well-greased and floured Bundt pan. Place in oven on rack about 5 inches from bottom of oven. Start in cold oven; bake about 1 1/2 hours at 300°. Allow cake to cool 10 minutes in pan.
Sift flour, cut butter into flour. Stir n sour cream. Drop by	spoon onto baking sheet or place in small muffin tin pan. Bake at 375° for 10 to 12 minutes or until golden brown. Makes 4 to 6 servings.
Cut zucchini into halves, then crosswise to get finger lengths. On wax paper, mix all seasonings. In small bowl, mix oil and water. Toss zucchini spears in water mixture, then in crumbs. Arrange on greased cookie sheet. Bake in 475° oven for 7 minutes until brown. Turn over and bake 3 minutes more.
Render fat. Add peppers and onions; saute until translucent. Sprinkle flour over top, stirring. Cook 1 to 2 minutes. Add clam broth, gradually bringing to a simmer. Add potatoes and clams. Continue simmering until potatoes are tender.
Mix the ingredients in large saucepan. Stir to just dissolve. Cook to hard crack stage over medium heat (300°) for 25 to 30 minutes from start to boiling. Do not stir. After boiling has ceased, add 1 teaspoon anise oil and 1 teaspoon red food coloring. Butter 2 pie plates. Pour into pie plates. While still warm, gently make indentations until it cools and holds its shape. I use the back of a butter knife to make squares. Don't break through the film.
Put in kettle the cukes and onions and cover with salt. Let stand in fridge for 3 to 4 hours. Rinse well. Mix together and pour over cukes and onions the turmeric, cloves, mustard seed, celery seed and vinegar. Bring to a scald. Do not boil! Put in jars and seal.
Pound flour into meat and cut into serving size pieces. Brown meat in margarine, put in small roaster, cover with onions, celery, salt, pepper, and garlic powder. Cover all this with tomato juice and bake covered in oven at 350 degrees for about 2 hours. Serve with mashed potatoes or noodles.
Mix all ingredients until well blended. Spread into 8 x 8-inch pan. Refrigerate until chilled. Cut into squares. You can double or triple recipe, but it's easier to mix one pan at a time.
Mix in mixer, butter, brown sugar, sugar, eggs, peanut butter, vanilla and soda. Stir in by hand oats, chocolate chips, nuts and flour. Add M&M's to top of cookies.
Cream together (using an electric mixer) the shortening, sugar, eggs and molasses in a large bowl. In a separate large bowl, combine the flour, salt, baking soda, ginger and cinnamon. Prepare the strong coffee in another container (such as a large cup with a pouring lip). Once the initial ingredients are creamed together, alternately add the dry mixture and the strong coffee until all ingredients have been combined.
Brown and drain hamburger. Cook noodles; rinse in cold water. Layer in 5-quart crock-pot the hamburger, noodles, sauce, pepperoni and cheese. Repeat layers. Cook in crock-pot on low for 5 hours.
Melt the oleo in a 9 x 14-inch Pyrex in oven. Mix the milk, baking powder, salt, flour and sugar. Pour mixture over melted butter. Add any kind of fruit on top of mixture.
Mix potatoes, soup, cheese, sour cream and 1/2 cup margarine. Salt and pepper. Press into pan. Mix remaining 1/2 cup margarine and corn flakes; sprinkle on top. Bake at 350° for 1 hour in 9 x 13-inch pan.
Mix all ingredients together real good. Set in refrigerator overnight. Then put the pecans in the bottom of pie shell. Add chocolate chips on top of pecans. Pour the filling on top of pecans and let sit for 5 minutes or until pecans have come to the top. Place in oven for 45 to 50 minutes at 350°. You can keep this filling in refrigerator for 2 to 3 weeks. Be sure to mix well before using again.
Mix together all ingredients and pour over a pound of fresh or frozen fish. Bake at 375° about 1/2 hour. Serves 2 or 3.
Slice yams 1-inch thick. Combine water and salt; soak yam slices for 20 minutes. Remove from water; pat dry. Melt butter in large frypan until bubbly. Add yams; brown both sides. Sprinkle with sugar. Cover with lid; reduce heat to low; simmer for 15 to 20 minutes or until tender.
Cream the peanut butter and oleo together with a mixer. Add box of sugar; mix well. Shape into marble size balls and place a toothpick in each when you are ready to dip them into the chocolate coating.
Mix together the sugar, oil, eggs, zucchini and vanilla. Sift together the flour, baking powder, soda, salt, cinnamon and cloves. Add to first mixture. Add walnuts. Pour in 2 greased bread tins. Bake at 360° for 1 hour.
Cream butter and sugars. Add eggs and vanilla. Mix dry ingredients. Stir in chocolate chips, chocolate and nuts. Shape into balls and bake on ungreased cookie sheet in a 375° oven for 16 minutes. Makes 4 1/2 to 5 dozen cookies.
Chop nuts and fruit. Cream butter and sugar. Add eggs, then flour. Put nuts and fruit in. Mix well and pour in greased tube pan. Bake 2 1/2 hours at 250°. Dredge fruits with 1/2 cup of the flour.
Split rolls and remove tops. Spread individually with finely chopped ham. Top with cheese. Replace tops on covered bottoms. Melt margarine. Add other ingredients. Pour over rolls in aluminum pans. Cover with foil and bake in 350° oven for 20 to 22 minutes. Rolls may be prepared a day ahead and kept in the refrigerator until needed. Serves 24.
Cook to soft ball stage the sugar, orange juice concentrate and water. Remove from heat. Heat the orange peel, nutmeg and walnuts; stir until cloudy and hard. Dump onto wax paper and separate.
Mix flour, shortening and salt; beat until fluffy. Add sugar and water. Beat well.
Cream butter and shortening.	Add sugar and beat until light and fluffy. Add eggs one at a time. Beat well after each addition. Add flavorings.	Mix 1/4 cup flour with nuts and set aside. Add the remaining	2 3/4	cups flour alternately with milk. Fold in nuts with spoon. Bake in a greased and floured tube pan for 1 hour and 20 minutes in a 325° oven. Cool 5 minutes in pan. Turn out and cool.
Mix chopped mango and crumbled oatmeal cookies with ice cream and blend together. May be frozen to serve later. Serves 2 to 3.
Mix in a large Dutch Oven or large sauce pan and cook on medium heat for 20 to 30 minutes.
Cream together the margarine, cream cheese and powdered sugar; set aside. Make pudding with milk; stir in Cool Whip. Mix the cream cheese mixture with pudding mixture. Layer crumbs and pudding mixture in an 8-inch plastic flowerpot. Plant a bouquet of plastic flowers in "dirt" and use a trowel to serve.
In a 9 x 13-inch buttered pan, place ingredients as listed. Bake at 350° for 25 minutes. Cool 15 minutes. Cut into bars.
Drain liquid from ripe olives and discard. Drain liquid from stuffed olives and reserve. Arrange both kinds of olives in a very clean jar. To reserved stuffed olive juice add garlic, bay leaf, mustard seed, thyme, salt and pepper. Then use to fill jar adding water to cover if necessary. Refrigerate until needed and after opening. Makes 1 pint.
In mixer bowl, put oats and boiling water; let sit for 1/2 hour. While it's still cooling, add butter, salt and honey. When the mixture is almost lukewarm, add yeast to 1/3 cup lukewarm water (110°). Allow dry yeast to soften for a couple of minutes before adding to oat mixture. Add flour, 1/2 cup at a time, then knead for 10 minutes. Put dough in a greased bowl and turn dough to grease top. Cover and let rise until double in bulk, about 1 1/2 hours.
Mix butter, sugar, eggs, applesauce and cinnamon together. Sift the flour, soda and salt together. Add oatmeal, then mix with butter mixture. Stir in raisins and add nuts. Drop teaspoonful on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Boil onion and squash together until done; drain and season with butter, salt and pepper. Mash. Add cracker crumbs, 1/2 of the cheese, milk and egg. Stir. Pour into baking dish and top with remaining cheese. Bake at 350° for 20 to 30 minutes.
Saute onion, celery and pepper in oleo (use a large skillet) until vegetables are tender (about 5 minutes). Blend in flour and salt. Stir in water and 57 sauce. Cook and stir until mixture comes to a boil. Add tomatoes and meat of your choice, ham, cooked chicken or shrimp. Cover and simmer 5 minutes. Serve over rice.
Melt butter and pour over well drained fruit. Combine brown sugar, cornstarch and curry powder. Put over fruit and toss lightly. Bake at 350° for 45 minutes. Serves 10 to 12 easily.
Mix together. Form into a ball. Chill 1 hour or more. Sprinkle with paprika.
Place poultry in an ovenproof pan. Mix all other ingredients and pour over chicken. Cook in 400° oven 1 hour or until done.
Combine first three ingredients. Stir into apples. Turn into pie shell. Combine remaining flour and sugar. Cut in butter until crumbly. Sprinkle over apples. Bake at 400° for 45 to 50 minutes or until done.
Grease a 13 x 9 x 2-inch pan. Combine flour, baking powder and salt. Set aside. Melt butter; remove from heat. Stir in brown sugar. Add eggs and vanilla, stir until combined. Stir dry ingredients and walnuts into sugar mixture. Spread in pan and bake at 350° for 20 to 25 minutes. Cut into bars while warm. Makes 48 bars.
Beat 10 to 15 minutes until fluffy. Put on cake. Warm Pillsbury fudge frosting 1 minute, pour over filling. Refrigerate 4 hours.
Sprinkle gelatine in 1/3 cup milk; let set 1 minute. Heat in microwave on High about 1 to 1 1/2 minutes until dissolved. Add remaining milk to dissolved mixture. Add pumpkin and spice. Blend well. Place mixture over ice water and stir until mixture starts to thicken. Pour into diet crust. Chill until firm. Nutrient Exchange: 1/3 milk, 1/4 bread and 1/4 meat.
Place cabbage and carrots in a large bowl. Combine oil, vinegar, soy sauce and garlic. Pour over cabbage, tossing lightly. Cover and chill about 1 hour, stirring once or twice.
Mix all together with mixer; make into roll. Roll in dried chip beef or chopped ham. Serve on crackers of your choice.
Combine meat with rice, tomato juice, egg, minced onion, Kitchen Bouquet and salt. Mix thoroughly. Shape meat mixture into 5 individual loaves. Place in 13 x 9 x 2-inch baking pan. For topping, combine cranberry sauce, brown sugar and lemon juice. Spoon over loaves. Bake in 350° oven for 40 minutes. Remove loaves to warm serving platter. Pour cranberry sauce from pan; pass with meat loaves. Yields 5 servings. Bon Appetit!
Pour milk over crumbled biscuits, enough to cover biscuits, and let stand. Mix remaining ingredients together. Add to biscuit mixture. Pour into a 10 x 10-inch dish or round pie pan. Bake at 350° for 15 to 20 minutes.
Cream shortening and sugar; add egg and molasses. Blend in dry ingredients; mix thoroughly. Place dough on waxed paper into 1 1/2-inch rolls. Chill well. Cut into 1/8-inch slices and place on ungreased sheet. Bake at 350° for 10 to 12 minutes.
Remove seeds from peppers. Mix beaten egg and cheese. Stuff peppers with cheese and egg mixture and place in electric skillet. Top with tomato sauce and cook on low for 30 minutes.
Grind together Cheddar and cream cheese, pimiento and almonds; stir in lemon juice, salt, Worcestershire and onion. Shape into logs about 1 1/4-inch in diameter; roll in diced almonds. Chill. Slice thin to serve.
Melt candy with 1 cup milk in double boiler, stirring to mix well. Cool. Combine with condensed milk, chocolate syrup and 11 cups milk in 1-gallon ice cream freezer. Freeze according to manufacturer's instructions.
Cream shortening and sugars. Add eggs and vanilla. Add remaining ingredients. Bake in 350° oven for 10 to 12 minutes.
Mix ingredients in order given. Bake in well-greased tube pan or in loaf pan. Bake at 300° for 1 1/2 hours.
Mix all ingredients together. Grease 9-inch pan. Bake at 350° for 30 to 35 minutes.
Blend cashews and arrowroot with hot water, then put in a saucepan and add vanilla and salt. Cook until thick, stirring constantly. Cool and use as a topping for pie, etc. Fold in blended or finely chopped dried fruit such as apricots, apples, dates, etc. to make topping for waffles or French toast. May be used like whipped cream.
Cook and drain raisins. Mix cornstarch, sugar, eggs, sour cream and raisins.	Boil until thick, stirring constantly.	Pour over crumb mixture. Sprinkle some of mixture on top. Bake 30 minutes in 325° oven.
Put pineapple and juice in bottom of baking dish. Sprinkle cake mix on top. Smooth over top and add melted margarine. Bake at 350° until brown. Cut in squares. Serve with ice cream on top. Serves 6 to 8.
Heat oven to 350°. In mixer bowl, beat butter, sugar, flour, cocoa, baking powder, eggs, milk and 1 1/2 teaspoons vanilla. Stir in nuts. Spread in greased 13 x 9-inch baking pan. Bake 40 minutes or until set.
Heat oil and butter. Saute garlic; do not let it get brown. Add juice from clams. Add parsley; let simmer. Boil water for linguini; cook linguini. After linguini is cooked, take 1 cup linguini water and add to sauce; at this time also add clams. When pasta is cooked, mix in a bowl. Add sauce, then some cheese, then add linguini, making a layer effect. Toss and enjoy!
Sift together the first 4 ingredients. Set aside. Cream the margarine and sugar. Add egg. Beat well. Stir in half of the dry ingredients. Add cherry juice and milk; mix well. Stir in remaining dry ingredients and mix. Blend in chopped nuts and cherries.
Mix all ingredients. Stir well. Do not stir anymore until ready to drop into deep fryer. Drop by teaspoons into deep fryer. Cook until brown on both sides. Remove and drain. Serve.
Wash mushrooms, drain, dry and slice thinly. Mix oil, vinegar, capers, pimiento, cayenne, salt and pepper. Pour over mushrooms, tossing gently to mix thoroughly. Cover and refrigerate 2 hours or more. Wash spinach carefully, removing all sand and grit. Pull off tough stems and discard. Dry leaves. Divide spinach among 4 salad bowls or plates. Sprinkle marinated mushrooms evenly over spinach. Divide the tuna evenly among the plates at this time if desired. Garnish each with a pepper ring.
Melt butter or margarine in baking dish. Combine sugar, flour and milk. Beat until smooth. Pour over melted butter in baking dish, then pour in the sweetened peaches. Do not stir. Bake in 350° oven until done.
Saute onion, pepper and garlic in a little oil over low heat, stirring often, until limp. Oil a shallow 2 1/2-quart baking dish. Mix next 7 ingredients together. Dot with Neufchatel, sprinkle with shredded cheese, cover and refrigerate until needed. When ready to bake, set in a preheated 425° oven for 10 minutes; then reduce heat to 375° and bake 55 minutes or until macaroni tests tender with a fork. If baking at once use a temperature of 375° for 45 minutes. Serves 6 to 8.
Combine beef, oats, milk, onion, pepper and salt; mix well. Shape into about 30 small meatballs. Brown in melted (hot) shortening. Drain.
Cook pudding as directed for pie. Put in crust and cool. Pile cherry pie filling in center of crust and edge with Cool Whip.
Stir egg. Add 1/2 egg shell of milk and add salt and 2 drops of yellow food coloring. Stir in enough flour to make a dough. Roll out on floured surface. Cut in thin strips and let dry. Freezes very good!