HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat, stirring to keep crumbly. Add other ingredients (except chow mein noodles). Mix well. Bake in a greased casserole, covered, at 350° for 45 minutes. Uncover and bake an additional 30 minutes. Top with chow mein noodles and bake 15 minutes longer.
Mix ingredients together and bake in slow oven at 325° for about 1 hour. Check with toothpick for doneness.
Dissolve jello in 2 cups boiling water; drain blueberries and pineapple (save the juice). Measure out 1 cup of the juice and add to jello mixture. Take pineapple and berries and add to mixture. Place in refrigerator until congealed.
Blend together shortening, salt and sugar. Add eggs, then applesauce, alternately with sifted dry ingredients. Stir in nuts, raisins and dates. Bake at 325° for about 1 hour.
Cream shortening and sugar. Add eggs and vanilla. Mix dry ingredients and add alternately with sour milk; mix well. Fold in mashed bananas. Pour into 9 x 13-inch baking dish. Bake at 350° for 30 to 35 minutes. Can also be made as a layer cake.
Mix potatoes, salt and pepper. Blend butter and garlic salt and coat a 3-quart casserole generously. Put in one layer of potatoes and one layer of mushrooms; sprinkle with cheese (reserve some for topping), parsley and onion. Continue repeating layers until all ingredients are used. Finish with layer of potatoes. Pour cream all over; sprinkle with cheese and bits of butter. Bake at 375° for 1 hour or until potatoes are done. Serves 8.
Peel the avocados and mash the pulp into a bowl. Add lemon juice, salt, garlic salt and cayenne pepper. Add chopped onions, chopped green chilies and diced tomatoes. Let set for 30 minutes. Place an avocado seed in the guacamole while setting or saving to prevent the salad from turning dark.
Combine all ingredients except 1/2 cracker crumbs. Pour into casserole dish and top with remaining cracker crumbs. Dot with butter or margarine. Bake at 350° for 30 to 40 minutes.
Drain tuna and grind with fork until "fine". Blend with cream cheese and mayonnaise until thoroughly combined. Stir in ginger and lemon juice. Chill for 1 hour. Serve with tomatoes and toast or other accompaniments.
Melt margarine. Blend in sugars, eggs, and peanut butter. Mix in rest of ingredients. Mixture will be sticky. Shape into balls, flatten slightly. Bake at 350° for 12 minutes or until golden brown. Makes 6 1/2 dozen cookies.
In a bowl, combine butter, honey and cinnamon. Pour into a buttered 13 x 9 x 2-inch baking pan. Spread to coat bottom of pan.
In large bowl stir flour, sugar, soda and salt. In another bowl combine eggs, bananas, oil, milk and vanilla. Stir just until combined. Fold in nuts. Pour into greased 9 x 5 x 3-inch baking pan. Bake at 325° for 1 hour or until bread is done. Yields 1 loaf.
Rinse beans in cold water and drain. Combine all ingredients and refrigerate 24 hours.
Mix ingredients. Bake in greased sheet tin at 350° for 45 minutes.
Combine sugar, milk, margarine and cocoa in a saucepan over low heat. When mixture comes to a boil, add the remaining ingredients. Drop by tablespoon on wax paper to cool.
Mix bread crumbs and cheese well. Dry chicken; dip in butter, then roll in cheese and bread crumbs. Cook at 350° until chicken is done, 35 to 45 minutes.
Pour 1/2 melted margarine in a tube pan. Combine sugar and cinnamon in a bowl. Cut biscuits in quarters. Roll each piece in cinnamon and sugar mixture and arrange in tube pan. Pour remaining ingredients over biscuits. Bake at 350° for 30 to 35 minutes.
Core and dice apples. Toss apples, raisins, cabbage, celery and bell peppers. Combine remaining ingredients and mix with salad. Makes six servings.
Beat eggs about 3 minutes. Add sugar and beat until thick. Slowly add flour until combined. Line the bottom of a 15 1/2 x 101/2 x 1-inch jelly roll pan with waxed paper. Now spread the dough evenly over waxed paper and bake 9 minutes at 400° until surface springs back when touched.
Mix the warm water, vinegar and oil. Wash furniture off with cloth saturated with the polish. Wipe dry with a soft dry cloth.
Stir together chocolate chips and milk in a 2-quart heavy saucepan over low heat until chips melt. Remove from heat. Stir in sugar, nuts and cherries until well mixed. Chill mixture until cool enough to handle. Roll by teaspoonfuls into balls and then into coconut. Chill until firm, approximately 4 hours. Keep cold. Makes 2 dozen.
Cook chicken, stalk of celery and onion in 1 to 2 cups of water; debone chicken. Mix crumbled crackers, butter and poppy seed and put half in bottom of pan (use large pan). Put a mixture of chicken, soups and broth over crackers, then top with the other half of crumbs. Bake until bubbly and brown. Can be cut in halves or thirds.
Mix first 5 ingredients and spoon into a 9 x 13 casserole dish. Pour peas and carrots over top. Slice eggs over top.
Grind nuts fine and mix with sugar and spices. Grease 11 x 16-inch pan (not a cookie sheet) with butter. Place 4 sheets of filo into pan. Brush each sheet with butter. Sprinkle with nuts thinly. Cover with 3 sheets of filo, brushing each with butter. Add mixture of nuts again as before. Repeat this until all nuts are used. End with 3 sheets of filo on top. Brush with final butter. Slice the entire thing into diamond shapes to aid in baking. Preheat oven to 300°. Place in oven. Cook for 1 hour, until lightly brown. Remove from oven. Let cool.
Brown meat; drain. Cut up tomatoes. Combine lettuce, cheese, onions, olives and tomatoes. Into meat, stir tomato liquid, bean dip, chili powder and salt. Bring to a boil. Add to lettuce mixture; toss well. Top with chips. Serve at once. Makes 2 servings.
Heat oven to 400°. Grease bottoms of 12 medium muffin cups (2 1/2 x 1 1/4-inch) or line with paper baking cups. Beat egg slightly in medium bowl. Stir in remaining ingredients except blueberries until just moistened. Fold berries into batter. Divide batter evenly among cups. Bake 15 to 18 minutes or until golden brown.
Combine milk and soft bread crumbs. Gently stir in crab meat and finely sliced whites of hard-boiled eggs. Mash the egg yolks, along with salt, dry mustard, red pepper and melted butter. Pour into buttered baking dish. Sprinkle with buttered bread crumbs. Bake in 425° oven for 30 minutes. Serves 6.
Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, 2 teaspoons salt, margarine, egg and 3 cups flour. Beat until smooth. Add enough additional flour to make a stiff dough. Cover bowl tightly with aluminum foil. Refrigerate 2 to 24 hours.
Combine first 4 ingredients; press on bottom and 2/3 of sides of 9-inch pan.
Brown hamburger meat and onion; drain. Heat mushroom soup, Milnot and chilies. Layer bottom of large casserole with tortillas (about 1 1/2 cups). Cover them with 1/2 meat and onions and then cheese. Add remaining meat and then soup mixture. Bake 30 minutes at 350°, or in microwave, until cheese melts and mixture is bubbly. Serve with extra tortillas. (To rush, 1/2 cheese can be melted in soup mixture.)
Mix first 4 ingredients; cool to lukewarm. Put yeast in 1/4 cup water. Add 1 teaspoon sugar. Combine mixtures, beaten eggs and 4 cups flour. Beat thoroughly, then add 4 cups flour. Do not knead. Cover and put in refrigerator. Cut off uniform size pieces of dough. Let molded rolls rise in a warm place about 1 hour or until dough doubles in size. Bake at 400° for 30 minutes.
Mix and put in buttered casserole dish. Top with grated Cheddar cheese. Crush 1 1/2 tubes Ritz crackers and mix with 1 stick melted margarine. Place on top of casserole. Bake at 350° for 20 to 25 minutes.
Dissolve gelatin and candy in boiling water. Stir in applesauce, lemon juice and salt. Pour into 5-cup mold and chill. Serves 10 to 12.
Mix all together and place in White Mountain bread from Publix Danish Bakery, unsliced. Cut hole in top. Peel out dough. Place dip in hole.
Combine all ingredients in a Dutch oven. Bring to a boil. Reduce heat and simmer 5 minutes. Remove cinnamon sticks before serving. Makes 5 cups.
Place in crock-pot on low to medium heat; cook until peas are done. Excellent with cornbread or rice.
Put ham in pan and drain juice over ham. Layer pineapple on top. Bake at 350° for 1 hour.
Crush graham crackers with butter and 1/4 cup sugar. Press in pie tin.
Saute mushrooms. Sprinkle cheese into pie shell. Beat eggs with milk and seasonings; pour over cheese. Sprinkle crab and mushrooms over pie. Bake at 370° for 35 minutes or until firm in the middle. Serves 4.
Combine all ingredients in large mixing bowl. Bake in 9 x 13-inch pan at 350° for 25 to 30 minutes.
Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cream cheese, sugar and vanilla. Add pineapple. Add gelatin and blend well. In large cold bowl, whip Milnot until stiff. Fold Milnot into gelatin mixture. Mix graham cracker crumbs and melted oleo. Pack 2/3 of crumb mixture on bottom and sides of 9 x 13-inch pan. Add filling and sprinkle with remaining crumbs. Chill overnight. Cut into squares and serve.
Dry roast with paper towel. Place, fat side up, on roasting rack in roasting pan. Roast in 350° oven for 20 to 30 minutes per pound or until done. Baste with soy sauce after 1 hour and 30 minutes of baking. Mix remaining soy sauce with syrup. Cover roast with mixture 10 minutes before removing from oven. Let stand 15 minutes. Slice. Yields 6 to 8 servings.
Preheat oven to 300°. In a large bowl, combine oats, nuts and spices. Add oil, honey and water and stir until moistened. Spread on an oiled jelly roll pan. Bake until golden, about 30 minutes, stirring occasionally. Cool. Stir in apricots, prunes, apples and raisins. Refrigerate in a covered jar. Makes 8 cups.
Combine all ingredients; toss well. Chill salad before serving. Yields 6 to 8 servings.
Beat eggs, sugar and oil well. Sift flour, salt, soda and cinnamon. Add the flour mixture to the egg mixture and fold in apples and nuts. Use slow speed on mixer. Pour into 13 x 9-inch greased and floured pan. Bake 40 to 45 minutes at 350°. Cool, then dust with sifted powdered sugar. Cut into 2 1/2 x 1 1/2-inch bars.
Cook popcorn. Microwave margarine, brown sugar and corn syrup on High for 1 1/2 minutes. Stir, then microwave again on High for 2 minutes. Stir in 1/2 teaspoon baking soda. Put popcorn in brown paper bag and roll down sides. Pour caramel sauce over popcorn and stir until coated evenly. Microwave on High for 1 1/2 minutes. Do this 3 times, stirring or shaking after each time. Spread on wax paper to cool.
Brown ground beef in skillet; put in bottom of casserole dish and add a layer of Tater Tots. Pour soup over all. Grate cheese on top. Bake at 350° for 20 minutes.
In saucepan, combine pudding, sugar and 1/4 cup water. Add 2 egg yolks and blend. Add remaining 1 3/4 cups of water. Cook until thick. Add lemon juice. Pour half of filling in baked 8-inch pie shell. Beat egg whites and fold remaining half of filling into the whites while hot. Chill.
Brown ground beef. Add remaining ingredients. Simmer. Makes a really great chili that's fast and easy.
Cook and crumb bacon. Save 1/4 cup drippings. Add onions, sugar, mustard and vinegar. Cook until liquid is reduced to 1/3, about 20 to 30 minutes. Mix all ingredients in 3-quart casserole. Bake, uncovered, in a 350° oven for 1 1/4 hours.
Mix the herbs and spices together in a bowl. Set aside. Heat oil in nonstick skillet over low heat. Add spice mixture. Stir well. Simmer 4 to 5 minutes to mellow the flavors. Put nuts in bowl and pour the spice mixture over them. Toss well. Spread nuts in single layer on baking sheet. Bake at 325° for 12 to 15 minutes. Stir with wooden spoon once or twice.
Melt 1 cup of sugar in a heavy pan or skillet and stir until all lumps are gone and it is completely liquid, but do not let it scorch. Heat milk to scalding point but do not let it boil. Add hot milk to caramelized sugar and cook until smooth. Mix flour and remaining sugar and slowly beat into milk mixture. Beat egg yolks and add slowly to mixture, beating constantly. Add butter and cook until quite thick. Add vanilla.
Melt caramels with milk (1/3 cup). Stir frequently. Mix rest of milk (1/3 cup) with cake mix. Melt butter and add with nuts to cake mix. Spread 1/2 of mixture in a 9 x 13-inch pan (greased and floured). Bake at 350° for 7 minutes.
Place raw potatoes in a large baking dish. Melt butter in saucepan. Add flour and milk gradually. Remove from heat and pour over potatoes. Bake at 375° for 1 hour and 15 minutes. Top with cheese at 30 minutes and cover until last 15 minutes.
In medium bowl, mix steak, sherry, soy sauce and 1 tablespoon cornstarch. Dissolve remaining 1 tablespoon cornstarch in broth and reserve. Heat 1 tablespoon oil in large skillet. Add beef and garlic; cook over high heat, stirring constantly, until browned, about 3 minutes. Add remaining 1 tablespoon of oil. Add snow peas and bean sprouts. Cover and simmer over medium heat 3 to 5 minutes. Add beef broth mixture; cook and stir until thickened, about 2 minutes. Sprinkle with walnuts.
To prepare, melt butter and cheese over low heat, stirring often. Sift together sugar and cocoa; pour cheese mixture over dry ingredients. Mix with heavy duty mixer or by hand. Add vanilla and nuts; mix well. Pour into a 15 x 10-inch pan. Chill; cut into pieces. Makes 5 pounds.
Combine ingredients (except raisins) in ungreased 9 x 13-inch pan; mix well. Bake 20 to 25 minutes at 250°. Stir occasionally. Remove from oven. Stir in raisins. Cool. Store in tightly covered container. Makes 6 cups.
Boil margarine, butter and sugar until sugar is dissolved. Line a large flat pan with aluminum foil, dull side up. Lay crackers on foil and pour syrup over. Sprinkle nuts on top.
Saute onion, then add the other ingredients. Cook until cheese melts. Serve with Fritos.
Make cake according to package directions. Bake in a large sheet cake pan (9 x 13-inch). Cool.
Mix coconut, sugar, flour and salt. Stir in egg whites and almond extract. Drop from teaspoon onto lightly greased baking sheets. Bake at 325° for 20 minutes or until edges are golden brown. Remove from baking sheets immediately. Makes about 1 1/2 dozen cookies.
Saute celery, carrots and onion in butter for 5 minutes. Add rest of ingredients except consomme. Cover and simmer over low heat for 1 hour; strain. Add hot consomme; reheat. Serve hot.
Saute diced onion and pepper in margarine. Cook 8 to 12 potatoes. Cool and dice. Dice 1/2 pound Velveeta cheese.
Blend powdered sugar, cream cheese and Cool Whip. Fold in peach slices. Put mixture into pie crust and chill for several hours.
Put in a big pot of water and cook until tender. Add salt and Parmesan cheese to servings.
Melt the margarine in bottom of dish. Sprinkle sugar over the peaches. Mix the milk and 3/4 cup sugar. Pour over the fruit, but don't mix. Bake at 350° for about 30 minutes.
Sift flour and salt together. Add remaining ingredients, except onions. Beat until smooth and well blended. Dip onion rings into batter. Fry in deep cooking oil (375°) until golden brown.
Mix together mayonnaise and soup. In glass 13 x 9 x 2-inch baking dish, layer broccoli, cream mixture, cheese slices (to cover) and cracker crumbs; drizzle with butter. Bake at 350° for 35 to 45 minutes, or until done.
Cream shortening and sugar together. Add egg and molasses and beat until well blended. Sift flour, salt, soda and spices together and add to creamed mixture and mix well. Chill dough. Then shape dough in balls. Roll in white sugar and place on cookie sheet. Flatten slightly. Bake at 350° for 12 to 15 minutes. Do not overbake. These cookies get softer in a day or so if covered tightly. Makes approximately 4 dozen cookies.
Drain pineapple and add enough water to juice to make 2 1/2 cups of liquid. Heat juice and add to jello. Chill; fold in cottage cheese, pineapple and mayonnaise. Put in mold and congeal.
Combine first four ingredients, set aside. Remove flavor packets from noodles, and crush noodles; set this aside, also. Whisk together contents from flavor packets, sugar, vinegar, and oil. Refrigerate until ready to use. When ready to serve, combine noodles with slaw mixture. Pour oil mixture over this and toss well.
Combine all ingredients except bacon and bacon grease; cook for 10 minutes. Add bacon and bacon grease.
"Dump" into ungreased 9 x 13-inch cake pan the cherry pie filling, crushed pineapple, cake mix, coconut and nuts. Drizzle melted margarine over ingredients in pan. Bake at 350° for about 1 hour.
In a 4-quart Dutch oven over medium heat, cook ham with salad oil until lightly browned, stirring occasionally. Add onion, celery and carrot; cook until vegetables are tender, stirring occasionally. Stir in vegetable soup, water, beans with their liquid, oregano, bay leaf and pepper. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Stir in pasta; cook about 12 minutes more, or until pasta is tender. Discard bay leaf. Serve.
In double boiler, combine salt, mustard, sugar, pepper and flour. Stir in slowly a mixture of egg yolks, butter, milk and vinegar. Cook until thick. Cool. Mix with cooked red potatoes and celery. Makes 1 1/2 cups dressing.
Mix dressing and Salad Supreme. Add pasta and remaining ingredients. Mix well. Cover and refrigerate.
Mix all together, except nuts. Bake for 20 minutes at 350°. (Bake in the same dish as you will serve in.) Sprinkle nuts on top. Serve hot with Wheat Thins or other crackers.
Mix all the liquids together and add 1/3 to the rice in a casserole dish or pan. Lay parts of chickens on top. Pour remaining liquids over all. Sprinkle top with Parmesan cheese and slivered almonds. Bake, uncovered, 2 1/2 hours at 275°.
In large bowl whisk together first five ingredients. Add vegetables; toss thoroughly to blend. Add cheese; toss lightly. Cover and chill two to three hours, stirring occasionally. Makes 8 servings.
Combine chopped cucumber, green pepper, radish, green onion and pimiento. Stir in dairy sour cream, mayonnaise or salad dressing, lemon juice, salt and pepper. Mix well. Chill thoroughly. Makes about 3 cups.
Place chicken breasts in a broiling pan, skin side down. Rub and squeeze 1/2 of lemon. Brush with 1/2 of melted butter. Blend salt, pepper and paprika and sprinkle 1/2 of mixture over chicken. Then sprinkle with 1 tablespoon sugar.
Cook frozen baby lima beans as directed; drain. Diagonally slice outer edge of fat on ham slice at 1 inch intervals to prevent curling. Place ham on rack in broiler pan.
Mix flour, salt and pepper in a plastic bag. Drop chicken pieces into bag and shake to coat each piece. Melt butter and heat oil in a skillet. Fry coated chicken in butter-oil mixture until golden brown. Add carrots, bay leaf, oregano and leeks. Add chicken broth and cook until chicken is almost tender. Add potatoes and peas and continue to cook until chicken, potatoes and peas are tender. Serve hot.
Cut cucumbers into 1-inch pieces. Soak in lime water to cover overnight. Drain and soak in fresh water 4 hours, changing water every hour. Combine all ingredients; bring to a boil. Add pickles and bring to a boil again. Make lime water by using 1 cup slacked lime in 1 gallon water. Makes 8 pints.
Combine eggs, sugar, oil and pumpkin. Mix well. Combine flour, cinnamon, soda and salt in a large bowl. Pour pumpkin mix into dry ingredients. Stir just until moistened. Stir in cranberries. Spoon into 2 greased and floured pans. Bake at 350° for 1 hour or until toothpick inserted comes out clean.
Cream sugar and butter. Add eggs, one at a time, beating after each addition. Add part of flour and mix well. Add chocolate syrup, mixing as you go. Then add rest of flour; mix well. Bake at 325° for 35 minutes. Bakes well in a greased Pyrex dish. Dish size should be 8 x 12-inch or 9 x 13-inch.
Place sugar, syrup and water in heavy saucepan over low heat. Stir until sugar is dissolved. Cook without stirring to 255°. Remove from heat and pour in a constant fine stream into already beaten egg whites. Continue beating until mixture holds its shape and loses its gloss. Add vanilla and nuts. Spread into a buttered 9 x 12-inch pan and cut into squares when firm.
Cook squash and onion in small amount of water in saucepan until tender; drain. Add salt, pepper, garlic salt and parsley flakes; mix well. Add egg, baking powder and sugar; mix well. Add enough flour to mixture to form stiff dough. Roll 1 teaspoonful at a time in flour to coat. Deep fry in hot oil until brown; drain. Roll in confectioners sugar. Yield: 36 servings.
Brown hamburger and pour into large crock-pot. Add remaining ingredients. Stir as cheese melts. Serve with chips.
Mix soda with dates; pour the boiling water over and allow to stand until cool. Cream sugar and shortening; add beaten egg, vanilla and salt. Combine with the date mixture and stir in flour. Add nuts and pour into well-greased loaf pan. Bake about 1 hour at 350°. Test for doneness.
Saute onion and green pepper in butter. Add rice and continue cooking, stirring occasionally, until rice is brown. Add water to broth to make 2 cups; add to rice. Cover and simmer 15 to 20 minutes. Add tomato or tomato soup; continue cooking until all liquid is absorbed.
Combine in large bowl first 4 ingredients; stir until melted. Cool until lukewarm. Sprinkle yeast in water; let set 5 to 10 minutes. Stir and add to cooled mixture. Beat egg and add to mixture. Add 2 cups flour; beat well with a spoon. Stir in rest of flour slowly. Put in bowl and store in refrigerator overnight.
In another dish, mix yeast with warm water (dissolve the yeast). Then add to this yeast and water mixture the oil and buttermilk. Now add the liquid mixture to the dry mixture and mix well. Pinch off what you want to cook at the present time and roll it in flour. Grease muffin pan. Pinch off for each roll and put in pan. Butter tops of rolls with melted butter. Cook at about 375° until done. Place balance of mixture in an airtight covered container. Place in refrigerator. This mixture will keep for about a week. Pinch off and cook as you wish.
Cream the oil, sugar and eggs. Add flour, salt, cinnamon and soda. Last, add apples, nuts and vanilla. Mixture will be stiff, but juice from apples will make it juicy. Bake in a tube pan at 350° for 1 hour and 20 minutes, or until done.
In mixing bowl beat the eggs. Add oil and pumpkin. Beat until smooth. Combine remaining ingredients. Gradually beat into pumpkin mixture. Pour batter into 5 greased 5 x 2 1/2 x 2 inch loaf pans. Bake at 325 degrees for 50-55 minutes or until toothpick inserted in center comes out clean. Or can bake in 2 greased 8 x 4 x 23 inch pans for 75-80 minutes.
Thaw and thoroughly drain spinach. Combine rest of ingredients except bread. Chill 3 hours. Hollow center of loaf and save the center and cut up for dipping. Fill center of loaf with dip. Surround with bread cubes and fresh vegetables. Enjoy! Refrigerate leftovers.
Mix cake mix, nuts, margarine and 1/2 can of evaporated milk together until moist. Pat 1/2 of mixture into 13 x 9-inch pan. Sprinkle chocolate chips on top and bake at 350° for 6 minutes. Melt caramels and remaining evaporated milk in saucepan. Pour over the chocolate mixture. Add remaining cake mixture by sprinkling over top. Bake 15 to 18 minutes at 350°. Refrigerate to cool and then cut into bars.
Beat eggs, add oil and sugar. Add rest of ingredients. Bake in greased and floured tube pan at 350° for one hour or until done. Cool. Frost with cream cheese frosting. Drizzle blackberry pie filling over the top.
Sprinkle steak with tenderizer then pound steak. Cut into serving pieces. Salt and pepper, roll in flour and brown well on both sides. Place in baking dish. Place potatoes on top of meat. Dilute mushroom soup with water. Add onion and pour over potatoes and meat. Cover with foil. Cook at 350° for 1 1/2 hours. Serves 6 to 8. Prepare a tossed green salad and you have an easy and tasty meal.
Soak cucumbers, peppers and onions overnight with salt sprinkled over top. Drain. Add rest of ingredients: sugars, turmeric, vinegar, celery seed and mustard seed. Bring to rolling boil. Can in sterilized jars.
Mix sugar and cornstarch. Add vinegar, water and butter. Pour over beets and simmer slowly for 30 to 40 minutes.
Mix in usual manner folding in raw apples and flour coated nuts last. Spread in 9 x 13-inch cake pan, greased and floured. Bake at 350° for about 45 minutes.