HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, combine flour, pumpkin pie spice and pecans; set aside. In a large bowl, cream butter and sugars until light. Add eggs, one at a time, beating well after each addition. Blend in pumpkin. Add dry ingredients; mix just until moistened. Turn into 2 greased and floured loaf pans. Bake in a preheated 350° oven for 1 hour and 10 minutes, or until toothpick comes out clean. Cool 10 minutes. Remove from pans. Cool on wire racks.
Mince the meat and in the heated fat, brown the chopped onion. Add the paprika pepper and the caraway seed to the browned onion. Stir and pour in one and a half pints to cold water. Now mix the minced meat with moist bread crumbs and the egg. Season well with salt and pepper and shape into small balls.
Mix sour cream and mayonnaise with 2 teaspoons sugar, pinch of salt and pinch of pepper. Layer 1/2 of salad ingredients in order given, then cover with 1/2 of dressing mixture. Repeat with rest of ingredients. Chill for 1 hour before serving.
Mix Ricotta cheese, diced Mozzarella cheese, eggs, 3/4 cup Parmesan cheese, parsley, salt, pepper and wheat germ thoroughly; set aside. Preheat oven to 350°. Cook manicotti tubes as directed on package; drain. Fill tubes with cheese filling, using butter knife or teaspoon. Place filled tubes in greased baking dish (11 3/4 x 7 1/2 x 1 1/2-inch). Pour tomato sauce over tubes. Cover with aluminum foil; bake at 350° for 15 to 20 minutes. Remove foil; sprinkle with 1/4 cup Parmesan cheese and shredded Mozzarella cheese on top. Bake, uncovered, 10 minutes longer.
Cook the noodles according to package directions. Drain and set aside on towel. Preheat oven to 350°. Squeeze the spinach as dry as possible and set aside. Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil and salt in a food processor or blender and blend until smooth. Cover the bottom of a 9 x 13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third). Follow with a layer of half of the tofu filling and half of the spinach. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling and spinach. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes. Makes 6 to 8 servings.
Boil canned beef stock, uncovered, at least 10 minutes before tasting or using; set aside. Rub meat with cut edge of garlic. Cut meat into 2 x 1/2-inch strips. Melt butter; add meat and brown quickly. Remove from heat; season meat with salt and paprika. Arrange onion and lemon slices over meat. Add 3/4 cup of the stock; cover and simmer 20 to 25 minutes. Add tomato wedges; cover and simmer until tomatoes are hot, about 2 minutes. Remove meat and vegetables; keep warm. Discard lemon slices.
Line a 9 x 13-inch pan with aluminum foil. Wash; season and flour chicken. In a large skillet, pour 1 cup cooking oil and heat at high temperature. Add chicken and saute until slightly light yellow in color. Do not brown! Chicken will still have blood showing. Place in 9 x 13-inch pan.
In large skillet over medium heat, brown the chicken in oil on both sides. Transfer to a slow cooker. Combine the soy sauce, brown sugar, water, garlic, and ginger; pour over chicken. Cover and cook on high for 1 hour. Reduce heat to low; cook 4-5 hours longer or until the meat juices run clear. Remove chicken to a serving platter and sprinkle with almonds. Spoon juices over chicken and serve with hot rice if desired. Serves 4-6.
Brown sausage in skillet and drain. Add cheese to sausage in skillet and melt. Place by teaspoon on bread. Bake at 350° for 10 minutes. Makes 20. These are great to prepare ahead and freeze, may take a little longer to brown.
Mix beans, onion and olives. Place 1/4 of mixture into each tortilla and roll. Place the rolled tortilla into a casserole dish and pour over the enchilada sauce. Top with cheese and bake at 375° until bubbly. Serve topped with shredded lettuce, chopped tomatoes, chopped green onions, avocado, etc.
Heat oven to 350°. Generously grease bottom of 9 x 5 x 3-inch loaf pan. Mix all ingredients together with fork. Pour into loaf pan and bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Cool 5 minutes. Run knife around side of loaf and remove from pan.
Preheat oven to 350°. Heavily grease and flour a 10-inch tube pan, Bundt pan or two 9 x 3-inch loaf pans. Cream butter in a large bowl until smooth. Add sugar gradually and beat well with a mixer. Clean off beaters. Next, blend in honey at low speed. Add eggs, one at a time. Beat well after each addition. Set aside.
On the day before the salad is needed, mix the broccoli, onion, Miracle Whip, sugar and vinegar in a large bowl. Allow to sit overnight in the refrigerator. Two hours before serving, add the crumbled bacon and the shredded Cheddar cheese. Serves 6.
Before using, stir mix, then spoon loosely into measuring cup and level off. In large bowl, combine flour, sugar, baking powder and salt. With pastry blender, cut in shortening until mixture resembles cornmeal. Store in airtight container in cool, dry place. Use within 1 month. Makes about 13 cups of mix; 4 recipes follow to use this mix. Bake on High in microwave oven for 5 minutes or until done. Bake at 375° in a regular oven for 30 to 35 minutes or until done.
Heat oven at 350°. Coarsely chop 8 squares (1 package of chocolate). Set aside. Microwave remaining squares in large bowl on High 1 to 2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts. Drop by the spoonful on ungreased cookie sheet. Bake 12 to 13 minutes. Cool 1 minute and enjoy.
Prepare broccoli as directed. drain, add mayonnaise, soup, grated cheese, crushed crackers and mix. Bake 350 degrees for 20 minutes.
Pour 1/2 cup melted butter over top of all. Bake at 325° for 45 to 50 minutes.
Mix together margarine, cocoa, milk and sugar. Bring to a boil and boil for 1 minute. Remove from heat and add peanut butter; stir until mixed. Add oatmeal and coconut if used and stir. Line a cookie sheet with waxed paper and drop mixture by spoonful onto waxed paper. Set until firm.
Pour half mixture in greased baking dish; cover with 1/2 cup grated cheese. Pour remaining mixture. Top with the other 1/2 cup of grated cheese. Bake at 350° for 1 hour.
Cream oil and sugar; beat and add eggs one at a time. Sift dry ingredients; add to mixture with carrots. Bake at 375° in 3 (9-inch) cake pans.
Cook all together; stir until dissolved. Barely cook from 1 1/2 hours to 1 hour and 45 minutes. Beat until creamed and drop by spoon.
Mix ground beef, bread crumbs, egg, instant onions, salt and oregano. Stir in 3/4 cup tomato sauce. Cut a piece of wax paper approximately 15-inches long. Press meat mixture into 13 x 9-inch rectangle on wax paper. Sprinkle with cheese and mushrooms. Start with narrow end of meat and roll up meat jelly roll fashion. Press seam down in greased 12 x8 x 2-inch dish. Bake at 375° for 30 minutes. Remove excess drippings from dish. Pour remaining tomato sauce over meat loaf and bake an additional 30 minutes.
Partially cook lasagna noodles until nearly done in boiling salted water. Drain. Melt margarine and add flour to pan. Cook 2 minutes and add the milk. Stir until smooth. Shred cheese and add to white sauce. Stir until melted. Layer 1/2 of cheese, 1/2 of noodles, 1/2 spaghetti sauce and repeat. Heat at 350° for 20 minutes.
Melt chips, peanut butter and oleo over low heat (slowly and stirring constantly to keep from sticking). When melted, pour over cereal you have placed in a large bowl. Gently stir to mix. Put powdered sugar in a large paper bag. Place coated cereal in the sack; cover and shake until all powdered sugar is gone. Store in freezer to keep crisp. Makes 1 gallon ice cream bucket full.
Heat oven to 375°. Combine seasoning ingredients; press onto roast. Place on rack in roasting pan. Roast approximately 50 to 60 minutes for medium rare to medium. Remove roast when meat thermometer registers 140° for medium rare. Let stand 15 minutes. Carve roast into slices. Serves 8 to 10.
Cream shortening and eggs. Beat in sifted flour, soda, salt, cinnamon and nutmeg. Stir in water and apple juice. Fold in apples, grape-nuts and raisins. Pour in 8-inch square pan, greased and floured. Bake at 350° for 30 to 35 minutes.
Saute vegetables in butter until onions are clear. Add seasonings and crawfish tails. Heat through. Add flour, stirring constantly. Add chicken broth and mix well. Simmer for 15 minutes on medium-low heat. Serve over rice.
Defrost 2 loaves frozen bread in wrapper. Cut each loaf into 8 pieces. Grease Bundt pan well. Dip each bread piece into melted butter, then into Parmesan cheese, mixed with 1 package of onion soup mix. Layer first 8 pieces on bottom layer and second 8 pieces on top layer of same Bundt pan. Bake at 350° for 35 to 40 minutes.
Drain cherries and pineapple. Combine juices and water and bring to boil. Add Jell-O and stir to dissolve. Add cream cheese. Mix well and add Coke. Stir in cherries and pineapple and chill until firm.
Combine crackers, milk, eggs, salt, pepper, onion and bell pepper. Mix well; add ground beef. Form into balls; brown in skillet and add tomato soup. Simmer 15 to 20 minutes. Makes 4 to 6 servings.
Mix and freeze items. Add ginger ale, Sprite or 7-Up to partially thawed mixture when ready to serve.
Mix ingredients in plastic bag; add chicken and shake. Bake at 350° for 1 hour.
Stir dry ingredients. Set aside. In a small bowl, beat egg. Add bananas, milk and oil. Add the liquid to dry ingredients. Stir until moist. Spoon into greased muffin pan 2/3 full. Bake at 400° for 15 to 18 minutes.
Mix ingredients together in a plastic bowl with cover. Let stand for at least 10 to 15 hours. Turn occasionally. Bake at 350° for 45 to 55 minutes on a cookie sheet.
Combine water and instant coffee granules. Bring to boil. Add marshmallows, chocolate chips and almond flavoring. Mix well. Let set for 1/2 hour to cool. Whip cream to peaks. Fold chocolate mixture into whipped cream. Line spring-form pan bottom and sides with split ladyfingers. Spread with jelly. Pour mousse in. Chill overnight. Remove from pan. Garnish with whipped cream.
Cook shells according to the directions on the package. Drain and set aside. Mix soup, tuna and cheese together in medium-sized bowl. Stuff each shell with about 1 tablespoon of the mixture. Place shells side by side in a greased casserole dish. Pour milk over shells and cover dish with aluminum foil. Bake at 350° for 30 minutes.
Heat oil in large pan. Add ground beef. Brown on medium heat, add onion and cook until onion is clear. Add remaining ingredients. Cover and bring to a boil on medium heat, turn to simmer and cook for 30 minutes. Serve piping hot.
Combine flour and salt. Cut in shortening. Sprinkle water over mixture; toss with fork until dough holds together. Roll out to a circle 1 1/2-inches larger than 9-inch pie pan. Fit in pan and flute edges.
Preheat oven to 400°. Have eggs at room temperature. High gluten bread flour is recommended also to be at room temperature. Stir flour before measuring. Combine flour and salt together. (Use sugar only if puffs are to be used with sweet filling.) In heavy saucepan, put water (or milk) and butter. Bring to rolling boil. Add flour mixture to saucepan all at once. Beat vigorously until mixture resembles mashed potatoes. Do not overbeat. Let stand 2 minutes. Add eggs, one at a time, beating hard after each addition. Use 4 to 5 eggs. Beat until slippery look is gone. Batter must hold shape. Bake at 400° for 10 minutes. Turn oven to 350°. Bake 25 more minutes. Stuff with filling. Filling may be pudding, ice cream, chicken salad, ham salad, cheese salad.
Brown ground beef and onion; drain. Add remaining ingredients; mix well. Turn into 1 1/2-quart casserole. Bake at 350° for 30 minutes. Makes 6 servings.
Heat oven to 400°. Grease bottom of jelly roll pan. Mix all ingredients, except chili sauce, until well mixed. Shape into 1 1/2-inch balls. Bake until brown, 15 to 20 minutes; drain on paper towels. Heat chili sauce until hot. Serve with meatballs.
Prepare pie crusts. Combine cranberries, sugar, cornstarch and pie filling. Mix well. Spoon into pie crust-lined pan. Adjust top crust. Bake at 425° for 35 to 45 minutes. Sprinkle sugar on top crust before baking.
Heat sugar and white syrup and let come to a boil. Add peanut butter. Pour over Rice Krispies and pecan pieces. Mix well and pour into a greased pan. Let cool and cut into squares.
Layer 1/2 of each: torn tortillas, chicken, cheese and soup mixture (then second layer). Top with cheese. Pour chicken broth over top and bake at 350° for 30 to 40 minutes or until bubbly. Add 1/2 cup of hot salsa for extra spicy.
Beat eggs with oil. Add sugar, zucchini and vanilla. Sift soda, flour, cinnamon, baking powder and salt. Add to creamed mixture. Add remaining ingredients. Bake at 325° for 55 minutes to 1 hour in 9 x 13-inch pan.
In pan, bring first 6 ingredients to boil. Reduce heat; simmer for 5 minutes. Remove from heat; cool. In large bowl toss cabbage, onions and peppers. Pour vinegar mixture over vegetables until well coated. Cover and refrigerate. Serves 16 to 20.
In medium bowl, combine flour and salt. Cut in 1/2 cup margarine until mixture is crumbly. Sprinkle with water. Mix well. Shape dough into ball; with floured rolling pin, roll into 8 x 18-inch rectangle. Cut 1/4 cup margarine into thin slices. Starting at 8-inch side, place margarine over 2/3 of rectangle. Fold unbuttered 1/3 over middle 1/3; fold opposite end over to make 8 x 6-inch rectangle. Roll into 8 x 18-inch rectangle again. Slice 1/4 cup margarine and place on dough as previously done, repeating the process. Wrap in plastic and chill 15 minutes. Roll refrigerated dough into 18 x 8-inch rectangle. Fold lengthwise, then crosswise; wrap and chill 1 hour.
Combine beef, 1 can tomato sauce, egg, bread crumbs, onion and seasoning; mix well. Divide mixture in half; lightly pack 1 portion in a 9 x 13-inch loaf pan.
Rinse konbo and cut into 5 to 6 inch lengths. Cut pork into 1/2 inch x 1/2 inch x 2 1/2 inch strips.	Place a piece of pork and gobo on end of konbu, roll	it up and tie with kanpyo. Put konbu maki in saucepan, add enough water to fully cover and cook on medium-low heat	until tender (about 3 hours). Drain out water. Add shoyu, salt, sugar, Mirin and m.s.g. and cook additional 30 minutes.
Cream eggs (beat) and sugar. Add flour and buttermilk. Add other ingredients and mix well with a spoon. Bake at 350° for 45 minutes to 1 hour in a greased and floured pan, 13 x 9-inch long, or Bundt pan.
Put apples and cranberries into 9-inch square Pyrex dish. Sprinkle with sugar; pour water on top.
Preheat oven to 350°. Mix beef, bread crumbs, onions, salt, pepper and evaporated milk together lightly but thoroughly. Put in loaf dish or pan. Bake about 1 hour and 15 minutes.
Melt butter in a large baking dish. Mix dry ingredients. Add milk until smooth. Pour mixture into butter pan. Pour fruit and juice. Spread all over. Sprinkle sugar and cinnamon over top. Bake at 350° for 30 to 40 minutes.
Sift together sugar and flour. In saucepan bring to a boil shortening, butter, water and cocoa. Pour over flour and sugar while hot. Add buttermilk, eggs, soda, vanilla and cinnamon. Bake in cookie sheet at 400° for 20 minutes.
Mix all ingredients and freeze. Makes 1 1/2 gallons. For smaller freezer, cut down on pineapple, sugar and buttermilk.
Mix cake mix, pudding mix, eggs, oil and cola. Bake in tube pan for 45 minutes at 350°. Cook oleo, yolks, sugar and milk until thick. Add vanilla, nuts and coconut. Mix well. Frost cake.
Mix all ingredients and beat with mixer until blended well. Pour into greased and floured loaf pan and bake at 350° for 50 to 60 minutes.
Add bread flour to yeast and follow with remaining ingredients. Bake according to bread maker's instructions.
Combine and make jellos in a large bowl. Let cool but not congealed. Add pineapple, cottage cheese, milk sugar, Miracle Whip and pecans. Refrigerate until congealed. Serve on lettuce leaf. Enjoy!
Shred spinach into bowl. Peel and section oranges; add to spinach. Peel and chop avocado, adding it to the salad.
Mix eggs, oil, sugar and vanilla. In a separate bowl, mix all dry ingredients. Add to batter. Mix well. Add zucchini. Mix. Bake at 350° for 50 minutes. Makes 2 greased loaf pans or 1 Bundt pan. Cool 15 minutes on rack. Remove from pan and cover tightly for moist bread.
Heat oven to 375°. Mix shortening, sugar, eggs and vanilla. Stir in chocolate. Blend in flour and salt. Add nuts. Drop by rounded teaspoonfuls of dough, 2-inches apart, on ungreased baking sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8 minutes. Makes 8 dozen.
Let cream cheese soften. Add sour cream to cream cheese and mix until smooth. Add the salad mix. Stir in lemon juice and shrimp. Cool.
Mix all together and put in unbaked pie shell. Bake at 350° for 40 minutes.
Cook rice in boiling water until tender. Drain and cool. Drain and cut shrimp in half. Mix shrimp, rice, vegetables and lemon juice. Add remaining seasonings and mayonnaise; stir carefully. Serve with crisp greens, garnishing with cucumber slices and tomato slices. Serves 4.
Preheat oven to 350°. Mix all together; pour in loaf pan and bake 50 to 60 minutes. Store in refrigerator.
Melt butter and mix with flour, sugar, cinnamon and salt. Sprinkle mixture over apples. Bake at 350° for 40 minutes. Use Cool Whip on top when serving.
Open soups and place in microwave dish. Measure 1 soup can of milk and microwave on High 2 minutes. Stir and microwave on High 2 minutes. Stir and microwave 2 minutes more. When smooth and hot, add mushrooms, tuna, English peas and 1/4 cup shredded cheese. Microwave until hot. Add cooked noodles and top with 1/4 cup of shredded cheese.
Using a serrated knife, slice rolls horizontally. Try to keep rolls from breaking apart. Place bottom half of rolls on cookie sheet. Layer ham and cheese on rolls. Place top half of rolls over ham and cheese. Mix margarine, garlic powder and dry mustard and pour over top of rolls. Sprinkle tops generously with poppy seed. Bake in 350° oven just until cheese melts. Cut into individual servings and serve while warm.
First, leave the chickens whole, but wash them thoroughly under cold running water, taking care to remove all the debris from the inside cavity. Then liberally sprinkle them both, inside and out, with the salt, black pepper and poultry seasoning and place them side by side in a heavy 5-quart Dutch oven. At this point, go ahead and preheat your oven to 350°.
Bring sugar and syrup to a boil. Add peanut butter and mix well. Add corn flakes and stir. Spoon onto waxed paper and place in a 9 x 13-inch dish or pan. Cut into squares.
Place all ingredients in an ovenproof Dutch oven. Bake at 350° for 1 1/2 to 2 hours, covered, until peas and lentils are tender. Mix and serve. Top each bowl with shredded Cheddar cheese and bacon bits.
Combine flour, brown sugar, walnuts and butter in bowl; mix well. Roll 1/4-inch thick on ungreased baking sheet. Bake at 350° for 20 minutes or until crumbly, stirring every 5 minutes. Cool and crumble. Sprinkle half the crumbs into a 9 x 13-inch baking dish. Beat egg whites in bowl. Add sugar gradually, beating constantly until stiff peaks form. Stir in raspberries and lemon juice. Fold in whipped topping. Spread in prepared pan. Cover with remaining crumbs. Freeze until serving time. Yield: 16 servings.
Mix ingredients for sauce. Add chicken wings and pineapple. Put in 9 x 13-inch pan and bake at 350° for 2 hours. Turn a couple of times while cooking.
Cook turnips in salt water and drain. Cook onion in oleo until tender. Add soup and turnips. Stir just until mixed. Pour into casserole dish and slice cheese. Place on top. Bake at 350° until cheese melts.
Combine thawed orange juice concentrate in bowl along with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip each piece into the orange juice to coat completely. Place in crock-pot. Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 7 to 9 hours. When done remove ingredients and thicken with cornstarch of flour mixture. Yield: 6 servings. Carbohydrate 13 g, protein 15 g, fat 7 g, calories 173.
In a 12-inch skillet, heat oil and brown chicken over medium-high heat; drain. Stir in tomatoes, mushrooms and garlic, combined with onion recipe soup mix. Simmer, covered, over low heat for 45 minutes, or until chicken is tender. Serve with not noodles; garnish with parsley. Serves 6.
Peel and chop butternut squash into medium-size pieces. Add canola oil to the bottom of a skillet or wok. When hot, add squash. Place a cover on the pan for a few minutes. Remove cover and continue sauteing until squash is fork-tender. Add minced garlic and saute until garlic changes color. Remove from the heat and smash the squash mixture lightly.
Add water and strawberries together. Bring to a boil. Add jello; stir until dissolved. Put in refrigerator. Mix together the crushed pretzels, margarine and 1 package Sweet 'N Low. Bake in a 9 x 13-inch pan for 10 minutes at 350°. Let cool. Mix together the remaining ingredients with mixer. Put over pretzels, then pour cooled jello over cream cheese mixture. Let gel. Put in fridge for 30 minutes. Add Cool Whip over jello. Enjoy.
Cut carrots in 1/2 inch slices (bias sliced). Boil 10 to 20 minutes. In small saucepan combine brown sugar, cornstarch, ground ginger and salt. Add orange juice. Cook, stirring constantly until thick and bubbly. Boil for 1 minute. Remove from heat, stir in butter. Pour sauce over drained carrots. Sprinkle with parsley.
Let cool. Add one bottle Realemon and two cans pieapple juice. Mix well. Freeze in plastic buckets or milk cartons.
In a skillet, cook beef and onion over medium heat until meat is no longer pink. Drain. Stir in spaghetti sauce. Transfer to a greased 13 x 9 x 2-inch baking dish. Sprinkle with cheeses. Unroll crescent rolls and separate into triangles. Spread with sour cream. Roll into crescents. Place in 2 rows over cheese. Bake, uncovered, at 350° for 35 minutes or until golden brown. Yield: 8 servings.
Cook 1 cup regular rice and drain. Cook 1 package chopped broccoli and drain. Put in bowl with rice; add 2 tablespoons finely chopped onions, 1 can mushroom soup (undiluted) and jar of Cheez Whiz (8 ounces). Add 2 cups of cooked ham or chicken. Mix together. Put into a 9 x 13-inch pan. Top with 1 can French fried onions. Bake 20 minutes at 350°, covered with foil, then 10 minutes, uncovered.
Brown onion and bell pepper in meat drippings. Add remaining ingredients and simmer for about 1 1/2 hours.
Place meat in mixing bowl. Chop onion fine. Crush crackers fine. Beat egg. Add all together; mix well. Shape into loaf. Coat top with ketchup. Bake 1 hour in 350° oven.
Cream sugar, salt, and butter. Add eggs and nutmeg, then milk. Add soda, baking powder and flour. Roll out; cut with doughnut cutter and fry in hot oil.
Dissolve gelatin, cream cheese and marshmallows in boiling water. Add pineapple, nuts, milk and mayonnaise. Stir to distribute evenly. Pour in mold and refrigerate.
Use no other seasonings. Mix all ingredients. Bake, covered, at 300° for 3 hours. No peeking. Serve with noodles or rice.
Prepare first six ingredients (saving one garlic clove). Simmer for 2 hours. Cook lasagna noodles. Run in cold water. Place in large bowl strained beef, Ricotta cheese, cream cheese, crumbled Ritz crackers, 2 eggs and garlic. Mix together. Layer in an oblong dish: sauce, noodles, meat, Provolone cheese, and Mozzarella cheese. Make several layers. Sprinkle Parmesan cheese on top. Bake at 350° for one hour.
Make a paste of above ingredients; spread evenly over chicken. Stack in bowl; cover and refrigerate overnight. One hour before serving, heat oil in heavy saucepan 3 inches deep. Deep fat fryer is set at 400°. Dip chicken in milk or club soda. Drain off excess. Dust lightly with pancake flour. Dry a few minutes. Fry few pieces at a time. Place on cookie sheet. Bake, uncovered, 30 minutes at 350°.