HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread sliced apples in a 1 1/2 quart heat-resistant glass utility dish. Sprinkle with white sugar and lemon juice; pour honey all over. Mix flour, brown sugar and salt in a bowl. Work in butter as for biscuits, making a crumb like mixture. Spread flour mixture over apples. Bake at 375° for 40 minutes or crust is browned. Serve warm with ice cream or whipped cream and dash of cinnamon.
Wash apples. Put in kettle with 2 cups water. Heat to boiling. Pour into baking dish. Mix sugar, brown sugar and cornstarch in bowl. Then pour over filling and stir. Mix flour and Crisco together, then with milk. Roll out thin. Cut in small strips and place over apples. Bake in 350° oven for 45 minutes until golden brown.
Boil chicken; cool and pick off bones. Peel potatoes, onions and carrots. Cut in pieces and put in boiling broth from chicken. Put in chicken, beans, tomatoes, salt, pepper and vinegar. Cook for about 1 hour. Add corn and continue cooking over medium to low heat until thickened. Stir often. Serves 24.
Cook potatoes, carrots, celery and onion in water until tender. Add bouillon and pepper. Blend until smooth. Return to saucepan. Simmer for 10 to 15 minutes. Add cheese and simmer until melted. Serves 4.
Cream butter, gradually add 3 cups sugar and beat until light and fluffy. Add eggs, one at a time, and beat well after each. Alternately add flour and milk. Add coconut. Bake 1 hour at 325° in a tube pan.
Mix all ingredients well. May add any color food coloring. Store in airtight bags. Have fun!
Put all ingredients in blender. Blend until smooth. Chill 2 to 3 hours. Serve with crackers.
Cook spinach as directions ask; drain well. Spread on bottom of 2-quart casserole dish. Place mushrooms over and sprinkle with pepper and marjoram. Bake at 325° for 15 minutes. Cover with yogurt and cheese. Microwave until cheese melts.
Mix flour, salt and cayenne pepper in bowl. Cut in margarine until crumbly. Add cheese, cereal and sesame seed; mix well. Shape by tablespoons into balls. Flatten with fork on ungreased baking sheet. Bake at 350° for 15 minutes. Remove to wire rack. Serve warm or cool. Store in covered container in refrigerator.
Combine all ingredients, except Marshmallow Creme. Mix well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. While cake is still hot, spread Marshmallow Creme over it in pan. Let cool, then frost with icing.
Soak 7 lb. medium sliced cucumbers in 3 gallon jar with 2 gallons cold water and 2 c. lime for 24 hours. Drain and wash well. Soak in fresh cold water for 3 hours.
Press spinach to remove all juice. Combine with rest of ingredients. Serve with rye bread.
Place chuck roast in pan and pepper to taste. Cover and bake for 3 hours at 325°. Pour off juices. Pour sauce over meat. Bake 1/2 hour more. Serve with cooked rice. The sauce is very good spooned over rice.
In a bowl, stir together first 6 ingredients to make marinade. Place steak cubes in a large, shallow pan. Pour marinade over steak. Stir to coat. Cover and refrigerate for 8 hours. Stir occasionally. Fill 12 long skewers. Skewer meat and vegetables, beginning and ending with meat. Broil or grill for a total of 15 to 20 minutes, turning once. Brush with marinade while cooking. Oil long skewers.
Pour water into clear glass. Add sugar or honey; stir until dissolved. Add lemon juice and ice cube; stir well and enjoy.
In a bowl, coat rhubarb pieces with sugar; set aside. In a large bowl, stir remaining ingredients together; mix well. Stir in coated rhubarb pieces. Turn mixture into lightly greased and floured 9 x 13-inch pan. Bake at 375° for 40 to 45 minutes or until inserted toothpick comes out clean. Serve cold, plain or with whipped cream.
Pour juice in pan. Add Sure-Jell. Stir over high heat until juice boils. Add sugar and Jell-O. Bring to a hard rolling boil and boil for 2 minutes. Pour into jars. Cool before serving.
Heat olive oil in Dutch oven or large kettle; saute garlic, parsley, celery and green pepper until browned. Season to taste with salt, pepper, paprika, red wine and basil. Simmer for 1 hour.
Mix Cool Whip and pudding good. Add pineapple and juice. Add nuts, marshmallows and cherries. Let set until firm.
Blend flour, spices and soda. Set aside. Cream butter or margarine. Add sugar and continue blending. Then add eggs and continue beating. Add chopped cherries and cherry juice, alternating with dry ingredients. Add dates and pecans. Pour into greased Bundt pan or greased 9 x 13-inch pan. Bake at 350°; for a 9 x 13-inch pan, bake 30 to 45 minutes. For Bundt pan, bake 45 minutes to 1 hour. Test; done when toothpick comes out clean.
Place chicken in lightly greased 12 x 9-inch baking dish. Blend soup with broth; pour over chicken. Arrange sliced eggs over chicken. Combine flour, buttermilk and melted butter; mix well. Pour over chicken mixture. Bake, uncovered, at 350° for 1 hour or until crust rises to top and is golden brown.
In skillet, melt butter over medium heat. Saute onion until tender. Remove from heat and set aside. In bowl, combine muffin mix, egg, milk and corn. Spread into a greased 9-inch pan. Combine sour cream, salt and 1/2 Cheddar cheese and spread over batter. Sprinkle with remaining cheese. Bake at 425° for 30 minutes. Cut into squares; serve warm.
Combine eggs, sugar, corn syrup, butter and vanilla in bowl. Blend well. Stir in pecans. Pour into prepared crust. Bake 45 to 50 minutes or until set, covering outer edges of crust with foil to prevent over browning, if necessary. Bake at 350° in 9-inch pie pan.
Stir all ingredients. Pour into 2-quart size baking dish. Spread ketchup on top. Bake at 325° for approximately 45 minutes to 1 hour.
Cut dates into small pieces into medium size bowl. Pour hot coffee over them. Stir in sugar and butter. Cool to room temperature. Stir in beaten egg and walnuts. Sift flour, soda and salt onto waxed paper. Stir quickly into date mixture just until blended. Pour into greased 9 x 5 x 3-inch loaf pan. Let stand 15 minutes. Bake in a 350° oven for 1 hour and 10 minutes. Cool 5 minutes; turn out on wire rack. Cool completely.
Preheat oven to 300°. Butter and flour a 5 x 9-inch loaf pan. Combine fruit, nuts, flour, baking powder and 3/4 cup sugar; stir to mix evenly. Use a mixer to beat eggs and 1/4 cup sugar until tripled in volume. Pour into fruit mixture and stir with a spoon to blend. Pack evenly into prepared pan and bake 2 hours or until done. Cool in pan 15 minutes. Invert and cool on rack.
Beat eggs, add sugar, add canned milk, add Junket and vanilla. Mix well. Add fruit or cookies (6 large bananas, 8 to 10 peaches, 1 row Oreo cookies). Put into canister. Add milk to line on canister. Make as usual for homemade ice cream.
Cut salad according to size needed. Crumble Feta cheese and layer on top. Add Greek dressing (found at Kroger).
In stockpot, put in 5 cups of water. Bring to a boil and add bouillon cubes (see package directions). Turn down heat to medium. Add pureed tomatoes, tomato sauce, spices, carrots, celery and onion. Cook for 5 minutes. Stir mixture to keep from sticking. Add finely chopped pepper and tortellini. Cook until pasta becomes tender. Turn heat down to simmer and continue to simmer for about 10 minutes so soup thickens.
Melt butter with cocoa and add sugar and eggs. Beat well. Add flour, nuts, vanilla and salt. Beat together. Pour into greased and floured 9 x 13 x 2-inch pan and bake at 350° for 35 to	40 minutes. While cake is still hot spread on Marshmallow Creme and chopped pecans.
Preheat oven to 350°. Saute veggies in butter for 3 to 4 minutes; blend in shrimp, crab and flour with veggies. Add salt and wine. Blend together Ricotta and sour cream, then add to crab mixture. Pour into 9 x 12-inch buttered casserole. Bake at 350° for 35 minutes.
Butter a 13 x 9 x 2-inch baking pan. Cut phyllo in half crosswise and cut each half to fit pan. Discard trimmings. Cover phyllo with a slightly damp towel. Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter. Combine nuts, coconut, brown sugar and allspice. Mix well. Repeat procedure twice, ending with buttered phyllo. Cut into diamond shapes. Bake at 350° for 45 minutes. Let cool completely. Combine 1 cup sugar, water and honey. Bring to boil. Reduce heat. Simmer 5 minutes. Drizzle over baklava. Cover. Let stand 24 hours at room temperature. Yields 3 dozen.
Mix all ingredients with mixer. Bake at 350° for 30 minutes in ungreased 13 x 9-inch pan.
Mash artichokes. Mix mayonnaise and Parmesan cheese. Bake 30 minutes at 350°. Serve with wheat crackers.
Mix first 4 ingredients in glass container for 24 hours, covered. Mix ingredients. Place in greased and floured Bundt pan. Bake at 350° for 40 minutes. Use 1/4 cup of remainder of liquid and 1 1/2 cups sifted powdered sugar for glaze.
Combine flour, sugar, 1/2 cup brown sugar, baking powder, salt, milk and egg. Pour into greased 9 x 7-inch pan. Combine 1/2 cup brown sugar, cinnamon and nuts. Sprinkle over batter. Melt butter and pour over the top. Bake at 325° for 25 to 30 minutes.
Generously butter a Bundt pan or tube pan. Place rolls around bottom of pan. Cover with dry pudding, then pecans. Combine brown sugar and melted butter. Pour butter mixture over all. Let rise for 6 to 8 hours. Then bake at 350° for 35 to 40 minutes. Remove from oven and invert on plate. Serve warm.
Mix all ingredients together and place in one large casserole dish or two small ones. Bake at 350° for 40 to 45 minutes.
Cook bacon. Remove from pan. Flour beef and brown in bacon drippings. When browned, remove excess fat and add all ingredients to the pot. Cover, bake 2 1/2 hours in a preheated 350 degree oven. Serve over buttered noodles.
Combine all ingredients; stir well. Drop dough by rounded teaspoonfuls 2 inches apart onto a lightly greased baking sheet. Bake at 350° for 8 to 10 minutes. Remove to wire racks to cool.
Mix together in a glass and add plenty of ice cubes. If diabetic, this counts as 1 fruit exchange.
Combine dates, oleo, sugar and eggs in saucepan. Cook over low heat, stirring constantly, until thoroughly cooked (about 10 minutes). Set aside to cool. When cool, add cereal and nuts. Mix and shape into balls and roll in the coconut. Keep a bowl of cold water to wet fingers in so that mixture does not stick to hands. Yield: 3 to 4 dozen.
Pour ingredients into buttered baking dish and cook in pan of water at 300° for 40 minutes. Cake will be brown on top and custard on bottom.
Combine cereals, pretzels and peanuts in 3-quart glass casserole. Combine remaining ingredients in glass measuring cup. Heat butter mixture in microwave on High for 1 minute or until melted. Pour butter mixture over cereal mixture. Microwave on High for 8 to 10 minutes longer, stirring occasionally.
Brown meat and onions together and drain. Add tomato sauce, spices and water; simmer. Put 5 biscuits in casserole and top with half of the meat mixture. Sprinkle with cheese. Top with the other biscuits and finish with the rest of the meat and sprinkle cheese on top. Bake at 350°.
Preheat oven to 350°. Combine flour and baking soda. Set aside. In a large bowl, combine melted butter and brown sugar. Mix well. Stir in egg and vanilla until well blended. Add flour mixture and stir until just combined. Stir in chocolate chips. For each cookie, drop 1/4 cup of dough onto a cookie sheet, leaving about 2 1/2-inches between each one. Bake at 350° for 10 to 12 minutes or until edges harden and center is still soft.
Cook meat in a medium nonstick skillet over medium heat until browned, stirring until it crumbles. Drain and return to skillet. Add tomato sauce and cook until heated.
Sift flour, soda and salt. Cream butter and sugar until well blended. Add egg and vanilla. Beat well. Add sifted dry ingredients and mix until all is well combined. Stir in cereal and chocolate chips. Drop spoonfuls onto greased cookie sheet. Bake at 350° for 12 minutes. Makes 3 1/2 dozen.
Mix ingredients together. Drop onto cookie sheet. Bake at 375° for 8 to 10 minutes.
Heat oven to 350°. Prepare and bake cake as directed on package for 13 x 9 x 2-inch rectangular pan. Cool 15 minutes.
Butter sides and bottom of 13 x 9-inch pan. Sprinkle coconut and nuts in pan. Mix cake as directed on box. Pour on top of nuts. Soften cream cheese and butter with powdered sugar. Pour on top of cake. Press down slightly with spoon. Bake at 350° for 40 to 45 minutes.
Mix instant pudding with 2 cups of juice that was reserved from the peaches and pineapple, and add fruit. Grapes are a nice addition. If adding bananas, do so just before serving.
Combine broccoli, cheese and onion in large bowl. Mix mayonnaise, sugar and lemon juice in small bowl. Add to salad; mix well. Chill until serving time. Add bacon at serving time; toss to mix well.
Cut chicken in pieces. Dredge with flour. Brown in oil until golden on all sides. Drain off oil. Add seasonings, tomatoes and wine or water; cover and simmer slowly for 45 minutes or until chicken is tender. Makes a superb meal when served with hot Italian garlic bread and tossed salad.
Combine meat, onions and garlic powder. Form into bite size balls. Heat remaining ingredients in saucepan. Drop meatballs into liquid. Simmer for 1 hour. Serve with sauce in chafing dish.
Stir to mix. Pour into small, paper-lined muffin tins. Bake for 15 minutes at 400°. Makes 2 muffins.
Combine ingredients. Beat 2 egg yolks and whites separately. Add egg yolks and fold in egg whites. Pour into a 9-inch pie shell (unbaked). Bake 10 minutes at 400° and then 15 to 20 minutes at 325°.
Whip the cream; blend with sour cream, lemon juice, sugar, salt and pineapple flavoring. Fold in crushed pineapple, cherries, nuts and bananas. Spoon into muffin tins which have been lined with paper cups. Freeze until firm. They can then be placed in large plastic bag to store in freezer. Makes 12 to 14 individual salads.
Beat egg whites until stiff and fluffy, then fold in other ingredients until mixed well. Place in greased pie pan. Bake in 350° oven for 30 minutes.
In a small bowl, proof yeast by mixing with 1/2 cup warm water and sugar. Set aside. In a large bowl, mix together the second amount of warm water, honey, molasses, oil, eggs, and lemon juice. Mix well. Add yeast mixture and stir.
Mix oleo in a 13 x 9-inch baking dish. Beat egg whites to a soft peak. Add sugar and salt; beat until very stiff. Fold in pecans with wooden spoon. Spread into melted oleo and bake at 350° for 30 minutes. Stir every 10 minutes. Remove to wax paper. When cool, break into pieces.
Mix all ingredients together in a saucepan. Cook for 15 minutes. Baste on chicken. This makes enough for about 3 chickens. Can be frozen.
Soften cream cheese. Unroll rolls; put on cookie sheet. Pinch seams. Bake at 350° until lightly brown. Cool. Mix cream cheese, mayo and dry dressing. Spread mixture onto baked crust. Layer ingredients that remain in order. Chill until ready to serve. Cut into squares.
Mix sugar and milk. Bring to boil. Boil 3 minutes. Stir. Add peanut butter and Marshmallow Creme. Mix well. Pour into pan sprayed with Pam. Cool and cut into squares.
Mix happiness, love, caring, joyful living, thoughtful insight and selfless giving all together. Toss in a little flair. Serve to everyone you know topped with a timely prayer.
For authentic Mexican style tacos, try this. Instead of ground beef, use steak - cut thin and then cut into bite-sized pieces. Saute onion in oil in a pan (don't use much onion - just enough to taste). Add bite-sized steak pieces and cook until done. Sprinkle with just a little bit of black pepper. Serve on corn or flour tortillas with shredded cheese and just a few slices of jalapeno pepper. For authentic Mexican tacos, use Chihuahua Gran cheese, or Queso Asado which should be available in the hispanic section of the grocery store. If that is not available, use Monterey Jack cheese. (Authentic Mexican-style tacos are not usually served with lettuce or tomato on them.)
Preheat oven to 350°. Cream butter to consistency of mayonnaise. Add sugar gradually while continuing to cream. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, baking soda and salt and sift together.
Thoroughly combine meat, egg, bread crumbs, milk, soup mix and pepper. Shape into 8 to 10 meatballs. Brown lightly in hot oil in skillet. Remove meatballs and drain off excess fat; add tomatoes. Blend water, flour and gravy base. Stir into tomatoes. Cook until mixture thickens and bubbles. Place meatballs in casserole; add vegetables. Pour thickened mixture over vegetables. Cover and bake at 350° for 1 hour or until vegetables are tender.
Heat oil in heavy medium saucepan over medium-high heat. Add chopped bell pepper and half of the green onions; saute until tender, about 5 minutes. Add barley and stir to coat with olive oil. Add barley and stir to coat with olive oil. Add broth and bring to a boil, stirring occasionally, for about 40 minutes. Add corn and stir until heated through, about 5 minutes. Mix in sliced basil and remaining green onions. Season to taste with salt and pepper; serve. A great dish to serve with fish or poultry. Makes 6 servings.
Mix butter, 2 1/2 cups powdered sugar, vanilla and water. Add flour; mix. Add pecans last. Roll in balls (rounded teaspoonfuls). Bake at 425° for 20 minutes. Cool 20 minutes and turn in 1/2 to 1 pound powdered sugar. Makes 5 to 6 dozen.
In 9 x 13-inch baking pan, combine pie filling, pineapple and lemon juice. In medium bowl, cut margarine into cake mix until crumbly; add pecans. Sprinkle evenly over fruit. Bake at 350° for 45 minutes or until golden brown. Serve warm with ice cream if desired.
Pop popcorn and put in a brown paper sack. Mix sugar, syrup and oleo. Microwave to boil 2 - 3 minutes. Add salt and baking soda. Stir over popcorn in paper bag and shake well. Place in microwave for 1 1/2 minutes take out and shake well. Place back in microwave for 1 1/2 minutes take out and shake well this one more time. Let cook and eat.
Simply combine everything and chill at least 2 hours. This is so simple, it's hard to believe it's so good. Wonderful first course, or salad to go with meat or chicken dinner. Or vegetarian dinner, too!
Combine first 4 ingredients into a casserole dish; top with cheese. Bake at 350° for 1/2 hour.
Brown beef in skillet; drain well. Add onion and green pepper. Cook until tender. Add tomatoes and juice. Cut whole tomatoes into chunks. Bring to a boil. Add 1 1/2 cups of water, then the rice. Cover and simmer 20 to 30 minutes.
Mix all chopped ingredients. Add salt, vinegar and sugar. Simmer 5 minutes. Can in sterilized jars. Process 5 minutes.
Mix together cake batter and butter; set aside 2/3 cup and press the rest into a 9 x 13-inch pan. Slice apples and press over crumbs in pan. Mix egg and sour cream; spread over apple layer. Mix remaining crumbs, brown sugar and cinnamon; spread over cream layer. Bake 30 minutes at 350°. Cut into squares to serve.
Mix sugar, flour and egg. Add next 2 ingredients, blend well. Stir in nuts and apples. Pour into greased 9-inch pie plate. Bake at 350° for 30 minutes. Allow to cool 10 minutes.
Stir together first 8 ingredients. Bring to boil, reduce heat, cover and simmer 15 minutes. Pour some sauce mixture in bottom of 12x7x2 inch dish to barely cover. Pour about 1/4 c. sauce in the middle of each tortilla, roll up and place in baking dish. Top with cheese. Cover, bake until hot and bubbly in preheated 350 oven.
Bring water and vinegar to a boil. Add salt and alum; bring to a boil again. Keep liquid hot to pour over pickles. Add 1/2 twig and 2 or 3 pieces of dill stalk and 1 garlic clove in bottom of each jar. Pack cucumbers tightly in jar and pour hot liquid over to 1/2-inch from top. Add another 1/2 twig dill and garlic clove on top; seal jars. Store in cool place. Ready to eat in 30 days.
Melt almond bark and both packages of chocolate chips in microwave. Add nuts. Drop by teaspoonfuls onto waxed paper to cool and set. Makes huge batch. Excellent for Christmas candy gifts!
Heat oven to 350°. In large bowl, mix shrimp, mushrooms, celery, onions, green pepper, hard-boiled eggs, water chestnuts, mayonnaise and Worcestershire sauce. Spoon into ungreased 13 x 9-inch baking pan. Mix bread crumbs, margarine and almonds and sprinkle on top. Bake at 350° for 45 minutes.
In medium pot, combine sugar and cornstarch. Gradually stir in water. Mix until smooth. Cook and stir over medium-high heat until thickened and clear. Quickly stir in egg yolks. Bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat. Stir in 1/3 cup lemon juice, salt and butter. Cool several hours or overnight.
Brown sausage and onion; drain. Mix hash browns, soup, sour cream, 1 cup cheese and sausage in casserole dish. Bake, covered, for 45 minutes. Remove and sprinkle with remaining cheese. Bake, uncovered, 10 to 15 minutes, until cheese melts.
Blend oil and eggs in bowl. Mix together in separate bowl the sugar, flour, salt, soda and cinnamon. Blend dry ingredients into oil and eggs. Mix nuts in last. Stir in diced apples. Pour into 9 x 13-inch pan and sprinkle butterscotch bits over top; bake at 350° for about 50 minutes or until done.
Mix all ingredients in pan with tight fitting lid (a heavy Dutch oven). Cover first with foil, the put tight fitting lid over foil. Cook 3 hours at 300°. Don't peek while cooking. Serve over buttered noodles or rice.
Brown meat, onion, salt and pepper; drain. Add tomato sauce, picante sauce and bouillon. While that simmers, start rice. Bring meat mixture to boil. When rice is done, serve meat mixture over rice. Serve with tortilla chips and refried beans.
Cream together margarine, Crisco and sugar. Add eggs, one at a time. Beat well after each addition. Cream until light and fluffy. Sift together dry ingredients. Add alternately with drink. Add flavoring and food coloring. Pour into pound cake pan that is already floured and greased. Bake at 325° for 1 hour and 10 minutes. Let cake cool completely before adding topping.
In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25 to 30 minutes or until the vegetables are tender. Serves 12.
Mix all ingredients together. Bake in 2 (9-inch) loaf pans for 1 hour at 350°.
Combine first three ingredients in a small bowl. Place about 1 teaspoon cream cheese on half of biscuit and fold over. Press edges to seal. Dip in melted margarine and then in sugar mixture. Place curved side down in lightly greased Bundt pan. Drizzle remaining margarine and sugar on top. Bake at 350° for 40 minutes. Immediately invert onto plate.
Add orange juice or pineapple juice for variation. Mix together; chill. Serve over crushed ice.
Beat eggs. Mix sugar, salt and flour well and stir quickly into the eggs. Add milk and beat hard so batter is smooth with no lumps. Have ready 1 or 2 (6-inch) frying pans, lightly buttered and well heated. Pour just enough batter into each to cover bottom of pan when it is tilted and swirled. Shake the pan over the burner until they are brown on bottom and firm to touch on top. Do not turn. Set each aside to cool. These can be prepared several hours before using. Makes 16 to 18 pancakes.
Cut potatoes into thin slices (about 4 cups). Cook and stir onion in margarine in 2-quart saucepan until tender with potatoes. Stir in flour, salt and pepper. Cook over low heat, stirring constantly. Bring to boil and stir 1 minute. Place potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce on potatoes. Bake, uncovered, in 325° oven for 1 hour and 20 minutes at 375° or until potatoes are tender.
Mix ingredients together and put in 9 x 12-inch pan, greased. Top with buttered bread crumbs or chips. Bake at 350° for 30 minutes.
Brown hamburger meat. Boil noodles. Mix meat, noodles, cream of mushroom soup and tomato soup in casserole dish. Sprinkle Cheddar cheese on top. Bake at 350° until cheese has melted.
Mix peanut butter, milk and cream cheese in large mixing bowl on low speed. Add powdered sugar and whipped topping; mix until smooth. Pour into pie shell. Freeze until firm. Drizzle chocolate syrup over top. Store in freezer.
Mix all ingredients. Add 1 egg at a time, beating well after each addition. Bake in tube pan 1 1/2 hours at 325°.