HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all together in electric skillet or Dutch oven. Simmer down at least 1 to 1 1/2 hours.
Combine fruit, pop and ice cubes in blender. Taste. If sour, add sugar to taste.
Combine vegetables and cover with salt. Pack in earthen or stone jar and weight. Let stand at least 2 hours (or longer, may stand overnight.) Drain thoroughly.
Sprinkle cheese evenly over bottom of pastry shell. Top with crabmeat and sprinkle green onions. Combine eggs, cream, salt, lemon peel and dry mustard. Pour over crabmeat. Top with almonds. Bake at 325° for 45 minutes. Let stand 10 minutes before serving.
In a skillet, brown the ground beef and onions; drain excess fat. Add stewed tomatoes and rice, stirring to break up tomatoes and blend ingredients. Bring to boil, cover and turn off heat and let stand 10 minutes. Stir in next 5 ingredients and heat until cheese is melted. Arrange cabbage in bottom of 8 x 12-inch pan. Spread hamburger mixture over cabbage, cover and bake at 350° for 30 to 40 minutes.
Mix all ingredients together. Bake at 350° for 50 minutes in greased 8 x 14-inch pan. Cool.
Dice 1 to 3 cucumbers in thin slices. Mix with 1 tablespoon salad dressing. Salt and pepper to taste.
Make Jell-O with 3 1/2 cups of water. Add frozen berries and stir. Gel until consistency of egg whites. Add 10 ounces of Cool Whip. Fold in torn-up cake.
Mix jello and hot water. Fold in soft ice cream. Add strawberries. Put in graham cracker crust. Keep refrigerated. Very good.
Sift together flour, sugar, baking soda and salt in a large bowl. Make a hole or well in center of dry ingredients. Add eggs, oil and vanilla. Mix together in "well". Now, mix all together just until all is moist. Mix in apples and nuts. Bake in a greased and floured tube pan (angel food cake pan) at 350° for 75 minutes or until done (mixture will be "globby" and blend with a fork). You can put a sugar glaze on it if you like. It's good warm and spread butter on it, or cold.
Mix oleo and graham cracker crumbs. Press into bottom of a 13 x 9 x 2-inch pan. Add layer of chocolate chips, butterscotch chips, coconut and nuts. Pour Eagle Brand milk over top evenly. Bake 30 to 35 minutes in a 350° oven.
Boil broccoli until tender. Drain and place in a 2-quart casserole dish. Combine eggs, milk, soup, mayonnaise and cheese. Stir together well. Pour mixture over broccoli and sprinkle with cracker crumbs. Bake at 350° for 30 to 40 minutes.
Blend asparagus, cheese and mayonnaise. Place in a 2-cup ovenproof bowl. Bake at 375° for 20 minutes. Serve with snack rye breads.
Brown sausage and drain. Cool. Prepare crust as directed on package. Spoon cooled sausage over crust. Sprinkle with potatoes and Cheddar cheese. Beat eggs, milk, salt and pepper together. Pour over potatoes and cheese. Sprinkle with Parmesan cheese. Bake 30 minutes at 375°. Slice and serve.
Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat and simmer 15 minutes. Strain and discard spices. Serve hot. Yield: about 3 quarts.
Preheat oven to 350°. Put 2 sticks of margarine in 9x13 inch pan and melt in oven. Mix milk, 1 c. sugar, salt, flour, and baking powder together. Pour over melted margarine. Put 2-4 cups of fruit on top of batter. Sprinkle with 1 c. sugar. Add 1 c. water. Bake until dough rises to top and browns, about 45 minutes to 1 hour.
Clean romaine and cut into bite-size. Drain and place in refrigerator until crisp. When ready to serve, place in bowl. Mix all ingredients. Toss and serve. Serves 4.
Pour fruit juices and water into a 10-cup percolator. Place sugar, cloves, 1/2 stick cinnamon and salt in percolator basket. Perk through complete cycle. Serve hot with cinnamon stick stirrers. Yield: 8 cups.
Mix Cool Whip and cottage cheese. Mix with dry Jell-0O. Mix all together and chill.
Preheat oven to 350°. Place butter in casserole dish and put in oven to melt. Sift flour and mix with sugar. Stir in milk slowly and thoroughly. After butter is melted, remove from oven and pour flour mixture over butter, then pour peaches (juice also) over flour mixture and return to oven. Bake for 30 minutes or until brown.
Mix together all ingredients except chicken. Simmer over low heat for 15 minutes. Place chicken in baking dish. Pour sauce over chicken. Bake at 325° for 1 1/2 hours.
Melt butter in pan. Add flour and stir until smooth. Add milk and beaten egg yolks. Cook until very thick. Salt and pepper to taste. Add drained corn and cheese. Stir in stiffly beaten egg whites. Pour into greased 2-quart casserole and bake in 350° oven for 35 to 45 minutes.
First Layer: Spread coconut and pecans in an ungreased 9 x 13-inch pan.
Combine water, wine,	onion,	lemon juice, bouillon granules, thyme and peppercorns in skillet. Bring to boil. Cover; reduce heat and simmer 5 minutes.	Add chicken; cover and simmer 15 minutes or until done. Remove chicken; reserve liquid. Strain liquid. Discard onion, peppercorns and thyme. Add honey, mustard and mushrooms to cooking liquid. Bring to boil; cook 10 minutes.
Blend in blender until smooth. Pour in graham cracker pie crust. Chill 20 minutes.
Melt the butter or margarine in the bottom of a large saucepan. Add the onions and cook until they are tender and transparent. Add the meat and continue to cook until the meat loses its redness. Add the salt and chili powder. Continue to cook for a few seconds longer. Add the potatoes, green pepper, celery, tomatoes and the tomato soup. Simmer for 15 minutes longer, or until the edges of the potato cubes become transparent. Add the beans and simmer for 15 minutes more.
Mix the sugar and cream cheese fully. Combine pecans, Cool Whip and pineapple to mixture. Fill the pie crust with the filling. Put in the refrigerator about 30 minutes. Serve and enjoy.
Cream butter and sugar. Add eggs. Beat until fluffy. Mix vanilla and sour cream. Add sour cream and dry ingredients. Dust chocolate chips with 1 teaspoon flour, fold in. Bake in greased cupcake pan for 23 to 25 minutes. Enjoy.
Beat eggs until foamy. Add oil, sugar, zucchini and vanilla. Mix lightly, but well. Add flour, salt, baking soda, cinnamon, baking powder and nuts. Mix together. Divide batter in 2 greased loaf pans. Bake at 325° for 1 hour.
Mix first 5 ingredients till creamy. Measure out flour and add the rest of the dry ingredients. Measure out 1 c. sour milk. If not available, add 2 Tbsp. vinegar to 1 c. milk and add 1 tsp. soda to milk. Now add flour mixture and milk to the batter until mixed. Set overnight in the refrigerator.	You can roll these out and cut them out. I use large scoop and drop on ungreased cookie sheet and bake 8-10 minutes. Put grease or shortening on bottom of glass, dip in sugar and pat down. Makes about 5-7 large cookies.
Mix condensed milk and sugar in heavy skillet. Allow to melt over medium heat, then turn heat higher so that a brown crust will form on bottom of pot. Scrape (do not stir) constantly. After cooking approximately 10 minutes, when mixture will become light caramel color and forms a soft ball in a cup of cold water. Remove from fire and mash all brown lumps with back of spoon. Add salt, butter and pecans, stirring 2 to 3 minutes. Pour into buttered platter and cool.
Mix pudding and milk in a large bowl until pudding is mixed well. Add sour cream and Cool Whip and blend well. Layer cookies, pudding and bananas in a 9 x 13-inch dish. Top with wafers.
Preheat oven to 325°. Mix salmon with cracker crumbs, milk and eggs. Add remaining ingredients. Form into loaf. Bake 45 minutes.
Cream butter, sugar and vanilla. Add eggs and beat. Blend in melted chocolate. Stir in flour and nuts. Bake in greased pan, 8 x 8 x 2-inch at 325° for 30 to 35 minutes. Sprinkle with powdered sugar and cut.
Place in a 9 x 13-inch cake pan in order given. Bake at 350° about 1 hour or until brown and crunchy.
Leave out of refrigerator for 24 hours. Makes 3 to 4 cups.
Cream A and B. Beat C and D until frothy. Add E, mixing well. Add to creamed mixture; beat well. Sift F with G and add to first mixture. Chop I. Sprinkle with a little F and add to H along with J, 1 teaspoon each. Beat 5 minutes. Bake at 375° for 20 minutes.
Cut in first three ingredients. Press into bottom of 9 x 13-inch pan. Bake 15 minutes at 350°. Cool. Blend cream cheese, sugar and 1 cup Cool Whip with electric beater. Spread carefully onto the cooled crust. Mix and let set 3 small size lemon instant pudding and 1 1/2 cups milk per package. Pour over cream mixture and then spread the rest of the Cool Whip over the pudding and use 1/4 cup nuts for decoration.
Drain pineapple. Mix cottage cheese with dry jello. Add pineapple and fold in Cool Whip. Pour in dish and refrigerate.
Soak cucumber, pepper, onion and cabbage in salt water (1/2 cup salt to 2 quarts water) for 30 minutes. Combine remaining ingredients and bring to a boil. Turn heat on low and simmer for 15 minutes. Add raw, soaked vegetables. Boil again for 15 minutes. Put in hot, sterilized jars and seal. Makes 6 to 7 pints.
Cook cornstarch and sugar until clear. Let cool. Beat 3 egg whites until stiff peaks form, then add sugar mixture. Beat until stiff.
Combine all ingredients in a blender. Blend on high speed for 30 seconds. Serve in cold glasses with straws. Enjoy! Refreshing drink on a hot summer day!
Combine all ingredients, except cracker crumbs. Spoon into a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle cracker crumbs evenly over top of potato mixture. Bake at 350° for 40 minutes or until bubbly. Makes 10 to 12 servings.
Scald cream. Cool to lukewarm. Crumble yeast into cooled cream. Cream butter thoroughly. Add yolks, one at a time, beating well after each addition. Add flour alternately with yeast mixture to creamed butter mixture. Beat thoroughly. Chill dough overnight in refrigerator. Mix sugar and nutmeats. Sprinkle half on breadboard. Divide chilled dough in half. Roll out each portion on the sugar and nutmeat mixture to about 1/8-inch thick. Roll as for jelly roll. Cut 1/2-inch slices. Place on baking sheet 1 1/2-inches apart. Let rise until light, about 1 hour. Bake at 350° about 25 minutes or until browned.
Combine rice, chicken, grapes, celery and pecans. Blend together mayonnaise, lemon juice and seasonings. Pour over rice mixture; toss lightly. Chill. Serve on lettuce cups. Garnish with clusters of grapes.
Preheat oven to 350°. Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of a 9 x 13-inch baking pan. Bake at 350° for 10 to 12 minutes. Set aside to cool.
Put chicken breasts in 13 x 9-inch pan. Add vegetables, all sliced. Vegetable types and amounts can vary according to your taste. Douse with soy sauce. Add several pats of margarine. Seal pan with foil. Bake at 350° for 1 hour.
Rub steaks with garlic salt and meat tenderizer. Pierce with fork; let stand at room temperature for 30 minutes. Combine soy sauce, 1/2 cup water, vinegar and sugar; pour over steak. Let marinate for 30 minutes. Grill on each side.
Drain liquid from beets into sauce pan. Season liquid with the remaining ingredients. Bring mixture to a boil, then thicken with: 2 Tbsp. Argo Starch that you have mixed with a little water. Stir into hot liquid and cook until thickened the way you want it. Pour beets into hot liquid and cook. Stir until thickened.
Boil chicken until tender; remove from bone. Place in bottom of large casserole dish; season with salt and pepper. Cover with 1/2 stick margarine, chicken broth and cream of chicken soup. Stir flour and milk together; pour over chicken and soup mixture. Cook for 1 hour at 350°. Makes 8 to 10 generous servings.
Layer in order. Place in refrigerator, covered, for 24 hours, then toss.
Dissolve Jell-O in hot water. Add lemon juice and cranberry sauce. Mix well. Chill until thick. Fold in sour cream. Add nuts and stir. Pour into oiled 1/2-quart mold. Serves 12.
Mix sugar, baking powder and flour. Add eggs and beat well, then add remaining ingredients. Mix well and pour in pastry shells. Bake at 375° for 35 to 40 minutes. These pies freeze well.
Put first 3 ingredients in each pint. Snip ends of beans. Place in cold water and bring to boil. Boil for 15 minutes. Drain. Pack lengthwise into sterilized pint jars. Then bring 3 cups water, vinegar and salt to a boil and boil for 5 minutes. Pour over beans and seal tightly.
Combine ingredients and add enough chicken broth to soften to desired consistency. Put in baking pan and cook at 425° for 30 minutes.
Mix flour & sugar. Add potatoes, eggs, corn syrup, nutmeg, salt, butter and milk. Beat well. Pour into pastry shell and bake at 350 degrees for 50-60 minutes or until set.
Mix together. Crush the Ramen noodles and add to mixture; let stand 1 hour (or longer). Add:
Cream together the softened butter and sugars. Add egg and vanilla extract, mixing well. Add the flour, baking soda and salt, mixing until well blended. Add chocolate chips and chopped nuts (if desired). Mix well. Drop by teaspoonful onto lightly greased cookie sheet. Bake in preheated oven at 350° for 10 to 12 minutes or until lightly brown.
Saute in oil the garlic, turmeric, ginger and lemon grass. Add meat, chilies and salt. Saute 3 minutes. Add coconut milk and bay leaf. Cover and simmer until sauce is thick. May be served hot or cold. Serves 4 to 6.
Mix sugar, eggs and oil together. Add dry ingredients and mix. Add apples and nuts. Bake 1 hour at 350° in a greased pan.
Melt butter in top of a double boiler over hot water. Add chocolate morsels; stir until melted, then remove from heat. Let cool. Add marshmallows; stir lightly.
Work butter into flour, soda and salt. Add sugar. Beat in eggs, one at a time. Add raisins and nuts. Mix well. Drop by teaspoons onto greased cookie sheets. Bake in 375° oven for 10 minutes. Makes 3 dozen cookies.
Use a good honey cured ham and bake according to directions. Smoked Turkey: See recipe. Set out assorted mustards, mayonnaise and small rolls.
Melt butter in a 3-cup saucepan with cover. Add onion and green pepper; cover and cook a few minutes. Add tomatoes, dill weed, salt and pepper; mix well. Add lima beans. Cover and cook 10 to 15 minutes. Makes 2 servings.
Put all ingredients, except ice, into blender container. Cover and process at liquefy until all ingredients are liquefied. Remove lid and add ice. Continue to process until ice is liquefied.
Melt butter and marshmallows; remove from heat. Add enough food coloring to turn green. Add corn flakes and mix well. Shape mixture into small wreaths. Put 3 of miniature cinnamon pieces on top. Let cool on wax paper.
Spread pineapple on the bottom of a 9 x 13-inch pan. Put pie filling on top of pineapple layer. Sprinkle dry cake mix on top of fruit. Sprinkle nuts on top of cake mix. Cut butter into 6 slices lengthwise. Place the 12 slices of butter on top of the nuts. Bake for 1 hour at 350°. Serve with whipped cream, if desired.
Grease 8 x 13-inch pan with oil and flour. Pour pineapple chunks and juice in pan. Sprinkle nuts over pineapple. Pour in dry cake mix. Smooth surfaces but don't mix. Bake at 350° for 45 minutes.
Cook chicken until done. Mix soup with broth. Layer dressing, chicken and mushroom soup. Repeat layers with dressing layer on top. Cook in oven at 350° to 400° until hot. If too dry, pour broth over top or melted chicken bouillon cube.
Pat the ground beef evenly into a 9 x 12-inch pan. Spread potatoes, onion, peas and mushrooms evenly over beef. Add salt and pepper to taste. Mix the soups together; spread evenly over the top. Cover with aluminum foil. Bake at 350° for 1 hour.
Dissolve jello in hot water; add softened Knox gelatine. Add marshmallows; beat while still hot. Cool; add fruits. Chill until firm in refrigerator.
Combine fruit.	Cut nuts. Sift salt, flour, soda and cinnamon together.	Cream butter.	Add sugar until mixture is smooth. Beat in eggs one at a time. Stir in flour mixture. Mix in fruit and nuts thoroughly. Bake at 300° for 10 to 15 minutes. (Drop dough onto ungreased cookie sheet.)
Wash and soak beans for several hours. Drain and place in 3-quart pot. Cover with 2-quarts of water. Add ham bone, 1/2 of the onions, celery and bell pepper. Bring to a boil and simmer for 1 hour. Add rest of ingredients and cook until soft. Freezes well. Serves 4 to 6.
Grease	and flour a 10-inch tube pan. Whisk together corn oil and sugar. Stir together flour, cinnamon, baking powder, baking soda and salt. Stir 1/2 the dry ingredients into	the sugar-oil mixture	and blend. Alternately stir in rest of dry ingredients while adding eggs, one by one. Mix well. Add carrots, raisins and nuts.	Pour into prepared pan and bake at 360° for 70 minutes.
Cream cheese and sugar together. Fold in cool whip. Keep this in the refrigerator while draining canned fruit in colander. (save the fruit juice for the kids)
Mix crumbs and sugar and add melted butter. Mix well. Pour into a 9 x 9-inch pan. Spread evenly. Put 2 1/2 cups of chocolate pudding on crumbs and spread evenly. Mix 1 1/2 cups of chocolate pudding with 2 cups of Dream Whip. Spread evenly on top of pudding. Then spread the rest evenly with remainder of Dream Whip. Put a drop of syrup on and run a toothpick and make cobwebs on top with chocolate chips and nuts.
Mix butter and sugar. Add in flour. Put in 9-inch cake pan. Prick with fork all over. Bake at 325° for 35 to 40 minutes.
Mix dry ingredients. Beat strawberries with an electric mixer until berries are in small pieces. Mix with eggs and oil; add to dry mixture, stirring carefully to mix. Pour into 2 greased loaf pans. Bake at 350° for one hour. Cool in pans for 10 minutes. Loaves can be frozen.
Combine the peanut butter, dry milk and the honey in a medium bowl. Knead the mixture by hand. Roll dough into 1-inch balls. Roll the balls in powdered sugar. Yield: 2 dozen.
Grease 8-inch cake pan. Preheat oven to 350°. Toast walnuts in oven for 10 minutes; cool. Combine flour, cocoa and salt. Beat butter, sugar, eggs and vanilla until light and fluffy. Stir in flour mixture until well blended. Stir in toasted walnuts. Turn into prepared pan. Bake at 350° for 30 minutes. Do not overbake. Cool on wire rack. Remove from pan. Spoon ice cream onto center of pie; cut into pie-shaped wedges.
Preheat oven to 400°. In large bowl, sift together cornmeal, flour, sugar, baking soda and salt. Make a well in center of dry ingredients and pour in buttermilk and eggs. Stir until almost blended. Stir in 1 cup milk and kernels until just combined. Do not overmix. Pour butter into a 10-inch cast-iron skillet and melt in oven. Swirl to coat bottom and sides. Scrape batter into skillet and sprinkle with remaining milk. Bake 30 to 35 minutes or until golden brown. Serve hot with sweet butter.
Drain juice from all of the fruit. Put fruit in a large jar or container that seals well. Add 1 cup sugar of each cup of fruit. Let stand. DO NOT REFRIGERATE. This is so good served on pound cake.
In a large bowl, whisk together the lemon juice and mayonnaise until well combined. Add the remaining ingredients, except the walnuts and toss to coat. Cover and chill for at least 1 hour before serving. Just before serving, sprinkle chopped walnuts over the top.
Pare and grate potatoes. Mix in flour, milk, salt and baking powder. Heat griddle or heavy skillet. Add 2 tablespoons oil. When oil bubbles, drop potato mixture into it by the tablespoon. Don't crowd. Let cook over low heat until browned on both sides, turning only once. Spread with butter immediately and keep hot. Continue making pancakes, adding oil as needed.
Saute onion and celery in small amount of low-fat cooking oil. Mix Cheez Whiz in rice while still hot; stir in cooked broccoli. Add onion and celery; fold in mushroom soup. Add a very small amount of water (like rinsing out soup can, approximately 2 to 3 tablespoons). Stir all together and pour into greased casserole dish (2 or 3-quart size). Bake in 350° oven for 30 to 45 minutes. Top with grated cheese or bread crumbs, or both.
Grind bologna, cheese and cream cheese together. Add pizza sauce to mixture until moistened. Spread on open sandwich buns. Place on a cookie sheet. Bake at 350° for 8 to 10 minutes or until cheese is bubbly.
Cook and stir chicken in hot oil in large skillet until well browned. Put carrots and onions in bowl with small amount of water; microwave 3 minutes. Add peppers and microwave 1 minute. Drain pineapple juice into bowl. Add vinegar, sugar, ginger, soy sauce, garlic powder and cornstarch; stir well. Pour into chicken and bring to a full boil while stirring. Add vegetables and pineapple. Stir well. Serve chicken over rice. Serves 4.
Mix ingredients and put peaches in last. Bake 30 to 45 minutes at 350°.
Cook corn and cut off the cob or may use frozen or canned; fresh is better. Do not peel cucumber. Cut in half and slice. Add chopped red pepper and toss. When ready to serve, add dressing. May use store bought if preferred. Very colorful and tasty.
Mix well. Roll out thin like cookie dough. Cut with cookie cutter. Put hole in top to run ribbon through. Allow to air dry. May be painted for tree decoration or air freshener.
Mix first 5 ingredients. Crush Ritz crackers on top. Melt oleo and drizzle on top. Bake at 350° for 30 minutes in 9 x 13-inch pan.
1st Step: Stir until well mixed the whipping cream, cocoa and sugar. Refrigerate for 2 hours, then whip for icing.
Mix sugar and cornstarch . Add milk, egg yolks, salt, vanilla and butter. Cook until it thickens and comes to a boiling point. Pour into pie shell.
Dissolve yeast in warm water. Sift dry ingredients and cut in Crisco. Add buttermilk and yeast mixture. Stir with wooden spoon until all flour is dampened. Knead on floured board for a minute or two. Roll out to desired thickness and cut out. Bake in a lightly greased pan at 400° about 15 minutes. The dough may be put in refrigerator immediately after mixing and used as needed. Keeps at least one week. Dough can be cut into biscuits and put on wax paper or baking sheet to freeze about 2 hours, then put into airtight container to keep in freezer until ready to use. Let biscuits set out on lightly greased pan for a few minutes to thaw before baking. Bake at 400° for 15 minutes or until brown. Yield: about 24 biscuits.
Brown together the meat and onion. Drain sauerkraut and mix with remaining ingredients. Mix everything together and bake in casserole for 1 hour at 350°.
Heat coffee and molasses to a boil. Remove from heat; add dates and let cool. Mix flour, soda, salt and spices. Cream shortening and sugar. Add eggs; then dry ingredients. Add dates and nuts last. Bake in a 9 x 12-inch pan at 350° for 35 minutes. Cut into squares when cool and roll in 10x sugar.
Drain all fruit well. Save only the pineapple juice. Combine juice with vanilla pudding mix. Beat 2 minutes until smooth. Add Cool Whip. Fold in fruit. Decorate top with cherries. Delicious with Lemon Lightning Cake.
This may be baked at 250° for 5 hours or at 300° for 3 1/2 hours. Add potatoes last (bake for the last 45 minutes to an hour).
Mix all ingredients together in a bowl. Spread thinly on two cookie pans (11 1/2 x 7 1/2 x 1-inch). Broil in oven until cheese is melted and top is nicely browned (about 5 minutes). Serve with wheat crackers.
Clean the mushrooms and cut in slices. Microwave on high for 4 minutes in a covered dish. Stir halfway through, drain liquid. Saut garlic in oil. Add mushrooms, salt, pepper, and onion powder. Mix and add catsup. Continue saut until catsup is absorbed and sticks to bottom of pan. (More catsup can be added if necessary.)
Top each browned pork chop with 1 slice onion, 1 slice lemon, 1 tablespoon brown sugar and 1 tablespoon catsup. Add water. Cover and bake 1 1/2 hours at 350°.
Brown beef. Add other ingredients and simmer for 2 hours. Serves 10. Tastes even better when reheated.
Cook carrots, then drain. Cook onion in 1 tablespoon margarine, then add soup, pepper and cheese. Add carrots; put in a 2 1/2-quart casserole. Melt 2 tablespoons margarine and coat stuffing. Cover casserole with stuffing and bake, uncovered, at 350° for 20 to 25 minutes.
Place apples in bottom of buttered 9 x 9-inch pan. Mix dry ingredients and egg together until crumbly. Pour over apples. Bake at 350° for 40 minutes.
Grate Spam and combine all ingredients except pecans. Mix well and roll into a log shape or ball. Then roll in chopped pecans. Serve on platter with your choice of greenery, such as lettuce, endive, parsley, etc. as garnish.