HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake mix by package directions. Grease and flour a 9 x 13-inch pan. Bake 1/2 of batter at 350° for 15 minutes.
Combine all ingredients in order; spread evenly in 9 x 13-inch greased pan. Bake 1 hour at 350°.
Mix butter and sugar. Add beaten egg yolks, pineapple and nuts. Layer of vanilla wafers. Layer of pineapple mix. Cover with Cool Whip.
Bake cake mix in two round 9-inch layers. Cool cake completely. Prepare instant pudding following box directions. Refrigerate to jell. Place one layer of cake in bottom of large punch bowl and add in layers: 1/2 pudding, 1/2 pie filling, 1/2 fruit cocktail, 1/2 pineapple, 1/2 cup nuts and 1/2 coconut. Then add one bowl of Cool Whip. Repeat the layers, beginning with the other cake layer. Decorate the cake with cherries, nuts and coconut.
In a large skillet saute potatoes, ham and onion in oil for 10 minutes or until potatoes are tender. In a small bowl, beat eggs, salt and pepper. Add to skillet; cook, stirring occasionally until eggs are set. Remove from the heat and gently stir in cheese.
Use only fresh firm cucumbers. Wash thoroughly and pack whole or sliced in jars. Add 1 pod hot pepper, 1 clove garlic and either fresh dill or 1 teaspoon dill seed per jar.
Mix all ingredients together. Bake in an 11 x 15-inch pan at 375° until done. Don't overbake. Frost if desired.
Melt oleo in dish. Mix in the remaining ingredients. Bake at 350° for 1 hour or until golden brown.
Combine yeast, sugar and warm water and dissolve. Add melted margarine, milk, egg, salt and part of flour. Mix until smooth and add rest of flour. Cover mixture and refrigerate overnight. Roll or pat out dough to about 1/2-inch thick on a lightly floured board. Cut out with round cutter or shape into 1 1/2-inch balls. Place close together on greased pan (muffin pan). Let stand in greased pan about 3 hours or until doubled. Bake at 400° for 10 minutes.
Mix ground beef, rice, salt and chili. Make into small balls. Brown and place in casserole dish. Saute onions and pepper. Add tomato sauce and pour over balls. Cover and bake in 305° oven for 1 to 1 1/4 hours.
Blend together the sugar, shortening and eggs. Add the salt, cinnamon, cloves and nutmeg; mix. Stir in the oatmeal. Sift together the flour and baking powder. Stir the soda into the sour milk. Add the flour and baking powder alternately with the soda and sour milk to the creamed mixture. Add the raisins and nuts. Drop by teaspoons onto greased baking sheet. Bake at 350° for about 10 minutes. These freeze well.
In a large bowl, combine ziti, butter and pepper. Mix well and add 1/4 cup Parmesan cheese and 1/4 cup Romano cheese. Mix well.
Place noodles in large pan of boiling water. Brown ground beef; drain. Add spaghetti sauce to ground beef. Simmer until bubbling. Drain noodles; cool in cold water. Place 1/2 ground beef in a 10 x 13-inch baking dish. Put 3 noodles on top of ground beef. Cover ground beef with 1/2 package of Cheddar and Mozzarella cheese. Repeat last three steps for second layer. Place in oven at 350° for 30 to 45 minutes or until cheese has melted.
Mix all together, except chicken. Dip chicken in mixture. Put extra on top and around. Bake at 375° for 1 hour and 15 minutes.
Combine and cook until sugar dissolves. One hour before meat is done, baste with sauce. Continue to baste every 10 to 15 minutes. Serve meat with the remaining sauce.
Heat oven to 450°. Prepare pie crust according to package directions for unfilled 1-crust pie (refrigerate remaining crust for later use). Bake at 450° for 9 to 11 minutes or until lightly browned. Cool.
Mix dressing, macaroni, tuna, celery, green pepper, onions and pimento. Season to taste with salt and black pepper. Refrigerate. Serve on lettuce lined plate. Makes 4 to 6 servings.
Boil chicken; cut up and layer in 10 x 14-inch dish. Mix sour cream and soup. Spoon over chicken. Crush Ritz crackers over top of mixture. Melt butter and pour over crackers. Bake at 350° for 30 minutes.
Pour crushed pineapple in a sheet cake pan. Add pie filling. Sprinkle with the cake mix. Melt butter and pour over the cake mix. Bake at 350° for 50 minutes. Serve with or without whipped topping.
Heat oil in large skillet over medium heat. Saute onion and green pepper. Add seafood and sprinkle with herbs, celery seed, salt and pepper. Add clam juice, wine and cream. Simmer 5 minutes, stirring occasionally. Put mustard and arrowroot in a cup. Add 1/2 cup sauce from pan. Blend and return to pan, stirring until thick. Do not boil. Serve over rice. Makes 10 servings.
Mix oats and raisins in square baking pan. Add enough milk so that mixture is covered. Refrigerate overnight. The next morning, peel and grate apple. Mix into oats. Add enough Cool Whip to make mixture creamy.
Bring water and ham to a boil; reduce heat and simmer 1 1/2 hours. Add beans and simmer 1 hour. Stir in potatoes and all else. Cook 45 minutes to 1 hour. Serve with warm cheese bread.
Mix hot water and Jell-O together and put in ice cubes and let jell. Drain pineapples and slice bananas and apples into juice (will help them from turning brown). Mix the remaining ingredients together.
Place both Cup-a-Soups, cream of mushroom soup and 1 cup boiling water in a bowl and mix. Add 3/4 can of boiling water. Mix thoroughly. Place 2 cups Minute rice in pan to use in microwave; pour liquid mixture over rice. Cover tightly and let stand for 5 minutes. Place chicken parts on rice mixture; sprinkle top of chicken with paprika. Cover tightly. Microwave on 40% power for 35 minutes. Let stand for 5 minutes.
In 2-quart saucepan, cook onions and water; bring to boil. Add all other ingredients. Simmer, covered, about 20 minutes, until onions are tender.
Fry bacon, hamburger and onion. When cooked, drain. Stir in all beans, ketchup, mustard, vinegar, brown sugar and chili powder. Pour in casserole dish. Bake at 350° for 45 minutes.
Rub salt and oleo into turkey inside and out. Cut celery, onion and apple into medium pieces and stuff into turkey cavity. Place turkey into pan with hot water. Cover pan tightly and place in a preheated 450° oven for 1 hour. Important: Do not open oven, leave overnight.
Season fish and place in shallow baking pan. Melt butter, add seasonings and cook until wilted. Add shrimp and crabmeat and season to taste. Cook until shrimp are pink. Add enough bread crumbs to hold stuffing together. Stuff each fish with a mound of stuffing. Dot with butter and bake at 350 degrees until fish flakes with a fork. This recipe may also be prepared with red snapper or redfish.
Bake cake mix as directed on package. Bake in a large Pyrex dish. Remove from oven when done and make holes in entire cake with a spoon. While cake is hot, pour can of milk and cream of coconut over top of cake, allowing it to fill holes. Cool 3 to 4 hours. Spread with Cool Whip and sprinkle with coconut. Refrigerate for keeping.
Saute okra, onion, garlic and green peppers in oil and butter. Sprinkle with flour and continue cooking until brown; keep turning. Add tomatoes, broth, water, bay leaves, thyme, Tabasco, Worcestershire and salt. Cover and simmer for 45 minutes. Add shrimp. Cook 5 minutes. Serve with rice.
Mix first 4 ingredients. Beat the yolks, vanilla and milk together. Add yolk mixture to flour mixture and mix well. Let stand in refrigerator for one hour. Roll 2/3 chilled dough out and lay on a greased cookie sheet. Put 1 1/2 to 2 cans Thank You brand black raspberry or blackberry filling on top; take remaining dough and cut in strips to crisscross top. Bake at 375° for 25 minutes.
Mix ground beef, bread crumbs, milk and salt. Shape into small balls and place in baking dish. Mix catsup, vinegar, Worcestershire sauce, sugar, onion and hot sauce. Pour over meat balls. Bake at 375° for 45 minutes to 1 hour.
Whisk flour and milk together. Add mayonnaise, salt and cheese. Spray muffin tins with Pam. Bake 20 minutes in a 375° oven. Makes 1 dozen.
Beat eggs with mixer. Add other ingredients with spoon and mix well. Bake at 350° for 30 minutes.
Combine eggs, milk and salt. Dip bread in milk and egg mixture. Fry in small amount of hot oil.
Cream butter and sugar. Add egg yolks. Combine milk and vanilla. Sift flour and baking powder. Alternately add to butter mixture. Pour into 10 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
In 1-quart casserole, stir soup, milk and soy sauce until smooth. Mix in 1/2 can onions, beans and pepper. Bake at 350° for 20 minutes or until bubbling. Top with remaining onions. Bake 5 minutes more. Serves 6.
Mix flour and salt. Coat meat. Shake off excess. Heat oil in 5-quart Dutch oven on medium-high heat. Brown \beef in 2 or 3 batches. Return all meat to pot. Stir in tomatoes, broth, garlic, herbs, pepper and bay leaves. Bring to boil. Reduce heat. Cover. Simmer 1 1/2 hours, stirring 3 or 4 times. Add carrots, mushrooms, green beans, celery and parsley. Cover and simmer 45 minutes longer, stirring once or twice until meat and vegetables are tender. Makes 12 cups (8 servings).
Mix first 6 ingredients together. Stir in pecans. Bake at 400° for 15 minutes. Reduce heat and bake at 350° for 30 to 35 minutes. Outer edge of filling should be set, center slightly soft. Makes 8 to 10 servings.
Gradually add flour to mixture until an elastic dough is formed. Knead on a floured board approximately 3 to 5 minutes. Place in a lightly oiled bowl to rise for 1 hour. Allow 1 hour to rise, then shape and rise again for 1 hour. Then bake, if desired.
Soak bread crumbs in milk. Add meat, eggs, onion and seasonings. Mix well. Form into loaves in 6 loaf pans. Cover with Piquant Sauce. Bake at 350° for 1 hour.
Beat together eggs, oil, and sugar. Sift together flour, cinnamon, soda and salt. Stir all together. Gently fold pie filling. Pour into 13 x 9 cake pan and bake at 350 degrees for 45 to 50 minutes.
Cut chicken to the best of your knowledge. Cook chicken in large pot of water. Remove scum from top as chicken cooks. Add water as needed. Remove chicken. Add onions to boiling broth. Flatten biscuits by hand (flour hands to keep biscuits from sticking to hands). Add to broth. Stir so biscuits won't stick together. Cook until biscuits are done. Add water as needed. Don't let biscuits stick to the bottom of pot. They sink when done. Lower heat. By now chicken has cooled enough to skin and bone. Do it. Stir into dumplings; salt and pepper to taste. Serves 5 to 6.
Pound steak to 1/4-inch thick with mallet and cut into 4 x 1-inch strips. Arrange strips in large baking dish. Combine soy sauce, sherry, minced onion, ginger and garlic in small bowl. Pour over meat. Refrigerate 4 hours or overnight.
Heat oven to 400°. Combine sausage, buttermilk mix and bourbon in a mixing bowl. Mix well. Add remaining ingredients and blend well. Form 1-inch balls and place on rack on cookie sheet, so that sausage fat drains. Bake 20 minutes or until golden brown. Remove from rack immediately. Serves about 60.
Add zip to salads, meat, poultry and vegetables. Mix your own blend of saltless seasoning! This is an excellent salt alternative for those people on low sodium diets.
Place chicken breasts in 9 x 13 pan. Salt and pepper to taste. Place 1 piece of cheese on each piece. Cover with undiluted chicken soup and sherry or wine. Cover with aluminum foil. Bake at 350° for 1 1/2 hours. Serves 8.
In large pot of boiling salted water, cook broccoli until tender, 5 to 6 minutes; drain. Meanwhile in nonstick skillet over medium-high heat, cook bacon until crisp. Drain on paper towel.
Brown hamburg and follow directions on taco seasoning mix. Just before serving, combine with rest of ingredients. Decorate top with tomatoes and chips.
Cook the bacon until crisp. Drain and reserve 1/4 cup drippings. Crumble bacon; reserve 2 tablespoons.
*For rocks you can use chocolate chips, peanut butter chips, M&M's, crushed Heath bar, granola, Reese's pieces, etc.
Soften yeast in water. Add buttermilk, sugar, salt and baking soda. Mix. Add 3 cups of the flour. Beat until smooth. Stir in butter. Add remaining flour to make a light dough. Turn onto lightly floured board. Knead for about 8 minutes, or until smooth and elastic. Place dough in greased bowl, turning dough to grease all surfaces; cover; let rise for about 1 1/2 hours, or until doubled in bulk.
Combine beef, salt and water in a large pan; simmer, covered, about 2 hours, until meat is tender. Skim off excess fat; remove bones. Separate meat into small pieces. Add bouillon and celery; cover. Simmer 10 minutes. Stir in noodles; cover. Simmer 7 to 10 minutes until noodles and celery are tender. Add a little hot water if thinner soup is desired. Yield: 6 servings.
Mix in order: Cool Whip, sour cream and jello (dry). Mix well until all pink. Then add pineapple and oranges. When all blended, add slivered almonds.
Let dough rise, then roll out like pizza dough. Saute onion and peppers. Brown sausage; drain. Place sausage, onion and peppers on top of dough. Sprinkle with cheese. Roll up and bake at 350° for 50 to 60 minutes.
Saute ground beef and onion; drain fat. Saute celery in small amount of margarine over low heat. Mix all ingredients and spoon into 1 large casserole or several small ones. Bake in preheated 350° oven until bubbly. This casserole freezes well either before or after baking.
Mix all of the ingredients together. Mixture can be used for meatballs or your favorite pasta dish, or it can be used for burgers on the grill or on the stove. Cook in your selected method (grill or stove). They are simply great and are a healthy change for those unable to eat beef!!!
In a bowl, combine rice with the sour cream and salt. Arrange half of mixture in bottom of 1-quart casserole. Layer green chilies on top of rice mixture, then cheese strips. Add the remaining rice mixture and dot the top with butter and the grated cheese. Bake at 350° for 20 to 30 minutes or until cheese is melted and bubbly. Serves 4.
Soak beef or deer 24 hours. Cook on slow oven at 120° for 12 hours with door slightly ajar.
Pour into pie shells and bake at 325° for 30 minutes. Makes 2 pies.
Mix first 3 ingredients. Add the remaining ingredients, mixing in order. Mix and drop on greased cookie sheets. Bake 10 to 15 minutes at 350°.
Mix boiling water and jello, stir well. Stir in pineapple and pie filling. Pour into mold or 9 x 13-inch cake pan. Refrigerate until jelled. Beat cream cheese until smooth, add sour cream, sugar and vanilla. Mix well. Cover top of gelatin. Sprinkle nuts on top.
In a large mixing bowl, sift together flour, sugar, baking powder and salt. Add 1/2 cup shortening and 2/3 cup milk. Mix at medium speed until everything is mixed and then add 2/3 cup milk. Add eggs and vanilla and mix for 3 minutes. Pour into two greased and floured 9-inch round baking pans at 350° for 25 to 30 minutes.
Mix salmon, Cheddar cheese soup, bread crumbs, eggs, onion and lemon juice. Place into a greased loaf pan and bake in a 375° oven for 1 hour.
Mix flour, butter and pecans together and pat out in a 9 x 13-inch pan. Bake for 10 minutes at 375°.
In medium mixing bowl, stir together flour, baking powder, soda, cinnamon and salt. In a large mixing bowl, stir together egg whites, banana, sugar and oil. Stir flour mixture into banana mixture just until moistened.
Cream butter. Add sugar, then add sifted flour and baking powder. Add egg whites (well beaten) and vanilla. Bake for 30 minutes at 350°.
In mixing bowl, cream together butter and brown sugar until light colored and fluffy. Add egg yolk and vanilla; gradually beat in flour until smooth and blended. (Dough will be thick.) Spread evenly on ungreased 16 x 14 x 1-inch baking pan. Bake at 350° for 15 minutes or until crust is golden brown and puffy. Remove from oven.
Melt both package of chips together. Add chow mein noodles. Spoon onto waxed paper and let cook until hard.
In medium bowl, combine cream cheese, marshmallow cream and fruit juice. Blend with electric mixer until smooth. Ready to serve. Keep refrigerated. Dip any fruit or melon in cream.
Heat 1 tablespoon oil in a large skillet. Add chili powder, salt, cumin and oregano. Cook for 1 minute. In a blender, mix at low speed the flour, chicken broth and about 1 cup water. Pour into skillet. You might have to add more water to make sauce thin. Add garlic. Simmer 1/2 to 1 hour, until it thickens.
Mix ingredients and roll in foil, shiny side next to meat. Wrap and store in refrigerator for 24 hours. Punch hole in bottom of package. Cook in oven at 325° for 1 1/2 hours. Chill and slice.
Have popped corn ready. In a saucepan, measure brown sugar, margarine and Karo syrup. Bring to boil; boil 5 minutes. Then add salt and baking soda. Stir well. Pour over popped corn; stir until coated. Spread in large, shallow baking pan. Bake for 1 hour at 250°.
Combine water, yeast and a little sugar until foamy. Add oil and sugar. Gradually add flour, mixing and kneading until mixture doesn't stick to your hands or until smooth. Set aside to raise; double in size. Separate dough into 3 equal loaves. Roll out like cinnamon rolls. Brush with beaten eggs. Top with pepperoni, onions and cheese. Roll up and seal ends good. Bake at 350° for 45 minutes to 1 hour. Remove immediately from pans and brush with butter. Slice and microwave for a few seconds with butter. Makes 3 loaves.
Heat oven to 350°. Grease cookie sheet. Stir coconut and cocoa together. Stir in milk and vanilla until blended. Drop by rounded teaspoonfuls on sheet. Press cherry half into center of each cookie. Bake for 8 to 10 minutes. Cool at room temperature. Makes about 4 dozen cookies.
Beat eggs until fluffy; blend in cheese, butter, flour, green onions and broccoli. Pour into greased 9 x 12-inch baking dish; top with croutons. Bake, uncovered, at 350° for 30 to 45 minutes.
Combine 7-Up and marshmallows in saucepan. Cook until melted. Add jello and stir until dissolved. Cream the cheese in mixing bowl. Add hot mixture to cheese and beat until smooth. Add pineapple and nuts. Chill until almost set.
Mix sugar, flour, milk, egg, salt and pepper until smooth; add vinegar and water. Put in saucepan, heat until thickens. Pour over chopped cabbage.
Drain beans and save juice. Cook bacon in Dutch oven and leave grease. Saute onion in bacon drippings. Add sugar, vinegar and mustard. Cook on low heat for 2 hours. Crumble bacon; top when ready to serve.
Cook frozen peas as directed. Don't overcook. Blanch in cool water and drain well. Add the above ingredients and mix with mayonnaise.
Saute onions, peppers and bacon. Add sausage and hamburger. Brown meats. Add rest of ingredients and cook for about 1 hour. Add garlic salt or powder to taste or fresh. Salt to taste.
Cook macaroni according to package directions. Stir together cooked macaroni, soup, cheese and water (slowly add enough water to keep moist). Heat slowly on low heat until cheese is melted and macaroni is hot. Serve.
Mix to coat crackers. Bake at 300° for 20 minutes or less. Stir after 10 minutes. Cool. Store in airtight container.
Sift together the flour, salt, soda, sugar and cocoa. Add the remaining ingredients. Beat well. Drop by teaspoon on greased cookie sheet. Bake 8 minutes at 350° (don't overbake).
Saute onion and rice in oil in large saucepan. Add cheese, beef broth, jalapenos and butter. Cook approximately 30 to 35 minutes.
Mix milk and vanilla with Dream Whip; whip as directed on package. Fold in sugar. Add crushed macaroons and nuts to Dream Whip. Place 1/2 of mixture in bottom of a 9 x 13-inch pan. Spread sherbet evenly over mixture. Spread remaining cookie mixture over sherbet. Freeze several hours or overnight. Cut in squares. Serves 12 or more.
Spread nuts and coconut in a 9 x 13-inch pan. Mix cake mix according to directions on box. Pour over coconut. Cream sugar, cheese and butter. Pour over cake mix. Bake for 40 to 50 minutes at 350°.
Melt margarine. Stir in sugar, eggs, Karo syrup, vanilla, chopped pecans and chocolate chips. Pour in pie shell. Put whole pecans in pie mix, then bake at 325° for 1 hour.
Heat up red wine vinegar, tarragon and a little salt and pepper over high heat. Cook for 10 minutes. Place chicken in bowl and pour red wine vinegar over it. Mix well; cover and put in fridge until cooled. Add all ingredients together and mix well.
Heat olive oil until hot in large, heavy, deep-sided pan set over medium-high heat. Add onions and cook, stirring just until softened slightly, about 3 minutes. Add corn kernels and cook and stir another 3 minutes. Add stock, salt and pepper. Bring mixture to simmer and cook, uncovered, until corn is tender, 15 to 18 minutes. Add zucchini and cook until tender, about 6 minutes. Add tomatoes and cook 3 to 4 minutes. Remove soup from heat and set aside a few minutes.
In a skillet over medium-high heat, brown steak in oil; drain. Add garlic; saute for 3 minutes. Add broth; bring to a boil. Reduce heat; simmer, uncovered, for 12 to 16 minutes or until broth is reduced by half. Add pepper and onion. Combine cornstarch and water until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 4 servings.
Punch down Marshmallow Fluff (in its own jar) with a spoon or fork. Add 1 tablespoon sour cream or enough to achieve a smooth texture and stir, stir, stir! Serve with your choice of fruit like melon balls, kiwi, strawberries or bananas; anything you like.
Split grillers lengthwise. Be careful not to cut bottom skin. Combine nacho cheese, crushed chips and salsa in small bowl. Fill grillers with cheese mixture. Grill until favorite doneness. Serve on your favorite hot dog roll.
Do not use mixer. Mix by hand all ingredients and pour into a 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Let mustard and vinegar set overnight. Cook eggs and sugar in double boiler. Combine with mustard and vinegar. Boil until like thin custard, about 10 minutes. Pour into small jars. Makes a good small gift.
Mix sugar, flour, milk and egg yolks (slightly beaten) in a microwave bowl. Cook for 10 minutes on high, stirring every 2 to 3 minutes until thickens. Add oleo and vanilla. Stir until oleo is melted. Add coconut. Pour mixture into pie shells. Beat egg whites until stiff peaks. Adding 1/4 c. sugar and 1 tsp. white vanilla or butter flavoring. Spread on pies. Sprinkle coconut on meringue. Cook until lightly brown in 400° oven.
Saute green pepper and celery in 1/2 cup oleo. Mix 1/4 cup oleo, flour, salt, pepper and 4 cups milk (makes white sauce). Add pimentos and shredded carrots to green pepper and celery. Layer the frozen fries on bottom of dish, alternating with sauteed vegetables. Mix shredded cheese into white sauce; pour over vegetables. Top with shredded cheese. Bake 30 to 45 minutes at 350°.
Press out crab meat to remove bits of shell. Simmer vegetables in butter. Combine other ingredients except buttered bread crumbs. Mix gently and fill clean crab shell. Top with buttered bread crumbs. Bake at 450° for about 20 minutes or until brown. Makes 4 to 5 servings.
Combine ham, seasonings and mayonnaise. Slit franks almost to ends, three-quarters way through. Stuff franks with mixture and wrap with bacon strips, securing with toothpicks.
Combine all ingredients; mix well. Pour into buttered 2-quart casserole. Bake in preheated 350° oven for 1 hour. Yield: 8 servings.
Combine water, oleo and chocolate in pan; bring to boil. Remove from heat. Add flour and sugar; mix well. Add eggs; mix well. Add sour cream, soda and salt. Mix well. Pour into greased and floured jelly roll pan. Bake at 375° for 20 to 25 minutes.
For dressing, stir together Italian dressing, mustard, vinegar, pepper, garlic, lemon juice and basil. Drain cooked pasta. Put in a large bowl. Add vegetables and dressing; toss to mix. Add tomatoes before serving. For a main dish, add turkey or chicken (1 1/2 cups cooked and diced).
Cream butter or margarine and sugar. Add eggs and beat until fluffy. Combine flour, baking powder, soda and salt (1/4 teaspoon) and sift. Add rind to creamed mixture. Add dry ingredients alternately with milk (I use only 3/4 of a cup) to cream mixture. Fold in raisins and nuts. Bake in a greased loaf pan at 325° for one hour.
Preheat oven to 350°.	In a small bowl, smash bananas. Stir in	baking	soda. In a large bowl, cream margarine and sugar together. Mix in	eggs. Stir in flour and banana and soda mixture. Stir in walnuts.	Pour into loaf pan. Bake for 1 hour.