xiaoxl/recipe_data huggingface dataset:
Pakistani Chicken Karahi
Category: world-cuisine
By creativecookie

This dish gets its name from a karahi, a flat open pot used a lot in Pakistani and Indian cooking. In spite of its name, this recipe can be made in any pot. My mom came up with this recipe; it's a little spicy (by Pakistani standards), but simple and foolproof. Serve with naan bread.

Ingredients:
½ cup sunflower oil
1 (3 pound) whole chicken, giblets discarded, cut into 12 pieces
¼ cup water
2 teaspoons ground cumin
1 ½ teaspoons salt
1 ½ teaspoons ginger and garlic paste
½ teaspoon red chile powder
¼ teaspoon ground turmeric
6  ripe tomatoes, roughly chopped
4  green chile peppers, finely chopped, or more to taste
1 bunch fresh cilantro leaves, finely chopped

Directions:
Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds. Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.

Prep time: 30 mins
Cook time: 36 mins
Total time: 1 hr 6 mins
Yields: 6 servings

Calories: 429.1
Fat: 33.4 g
Saturated fat: 5.8 g
Carbohydrates: 9.5 g
Sugars: 5.5 g
Dietary fiber: 2.7 g
Protein: 23.1 g
Cholesterol: 61.4 mg
Sodium: 698.2 mg
Broccoli Bacon Ranch Tots
Category: meat-and-poultry
By Julie Hubert

The great flavors of bacon, Cheddar, and ranch in a low-carb, low-calorie tot! Enjoy hot with ketchup, Sriracha, ranch dressing, or your favorite dipping sauce!

Ingredients:
1 (12 ounce) bag broccoli florets
2 teaspoons sea salt, divided
¾ cup finely shredded Cheddar cheese
½ cup panko bread crumbs
⅓ cup minced onion
1  egg
3 slices cooked bacon, finely chopped
2 tablespoons ranch dressing mix
2 tablespoons chopped fresh parsley
2 tablespoons olive oil, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until it looks like grains of rice. Repeat with remaining broccoli florets. Fill a large, shallow saucepan with 1/2 inch water; add 1 teaspoon salt. Bring to a boil. Reduce heat to low and add broccoli rice. Cover and simmer until tender, about 5 minutes. Drain and let cool, about 10 minutes. Transfer broccoli rice to the center of a clean absorbent dish towel. Squeeze and twist the towel to remove as much of the moisture as possible. Mix Cheddar cheese, bread crumbs, onion, egg, bacon, ranch dressing mix, and parsley together in a large bowl. Mix in broccoli rice until mixture sticks together when pressed into a ball. Scoop 1 1/2 tablespoons of mixture with a small ice cream scoop; form into a ball and press into the shape of a tot using oiled hands. Place on the prepared baking sheet. Repeat with remaining mixture. Drizzle olive oil over broccoli tots. Sprinkle remaining 1 teaspoon salt on top. Bake in the preheated oven, turning halfway with tongs, until golden brown, about 24 minutes.

Prep time: 30 mins
Cook time: 34 mins
Total time: 1 hr 14 mins
Yields: 4 servings

Calories: 289.6
Fat: 19.6 g
Saturated fat: 7.2 g
Carbohydrates: 18.6 g
Sugars: 2.2 g
Dietary fiber: 2.5 g
Protein: 14.2 g
Cholesterol: 78.6 mg
Sodium: 1577.8 mg
Superb Ham and Sausage Loaf  W/basting Sauce


Ingredients:
eggs, sour cream, onion, fresh lemon juice, curry powder, ground ginger, dry mustard, ground nutmeg, paprika, brown sugar, water, cider vinegar, ground pepper

Directions:
Preheat oven to 350 degrees.
In large bowl combine meats and breadcrumbs.
Mix in eggs, sour cream, lemon juice, and the next five spices.
Dump mixture into greased 9"x13"x2" pan.
Form into loaf shape.
Bake, uncovered, for 45 minutes.
Meanwhile, prepare basting sauce:.
Combine brown sugar, water, vinegar and pepper in small saucepan and heat to boil then remove from heat.  Remove ham loaf from oven; drain excess fat from pan. Pour sauce over loaf and bake another 15 minutes, basting occasionally.
Note:  Cut ham into small chunks and chop coarsely in food processor.  Also, make fresh breadcrumbs in processor.
Easy  and Tasty  Hamburger Gravy


Ingredients:
lean ground beef, onions, garlic, sour cream

Directions:
Brown the ground beef in a medium sized skillet on med-hi heat.
Drain  fat if necessary.
Add the chopped onion and garlic to the hamburger.
Cook on medium heat until the onion and garlic are tender and the hamburger is done.
Add the can of soup.
If desired, add 1/2 can of water, using the soup can.
Bring to a boil.
Lower heat to medium to med-lo and simmer for about 10 or 15 minutes, stirring occasionally.
Add the sour cream and stir.
Heat until it just barely starts to boil.
Thicken if necessary, using your own method.
Keep hot until ready to serve.
Serve over noodles, mashed potatoes or rice.
Or add cooked noodles to it when it is completely done.
Kentucky Blue Ribbon All-Butter Pound Cake
Category: desserts
By Taylor Piercefield

This is the recipe my Grandmother would make every year during the holidays. I found the recipe tucked in her Bible when she passed, and it was written in her Grandmother's handwriting. It's been in my family for at least 7 generations, and in 2012, I won a Blue Ribbon at the Kentucky State fair by following her exact instructions. Tastes like pure love!

Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
3 cups white sugar
1 ½ cups butter, softened
5  eggs
1 cup milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan with some butter and dust lightly with flour. Mix flour, baking powder, and salt together in a bowl. Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well between each addition. Beat in flour mixture alternately with milk. Mix in vanilla extract. Pour batter into the prepared tube pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 30 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool completely, about 30 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 50 mins
Yields: 1 tube cake

Calories: 551.9
Fat: 25.8 g
Saturated fat: 15.5 g
Carbohydrates: 75.1 g
Sugars: 51.2 g
Dietary fiber: 0.8 g
Protein: 6.8 g
Cholesterol: 140.1 mg
Sodium: 339.1 mg
Hungarian Omelet


Ingredients:
butter, yellow onion, sweet Hungarian paprika, eggs, salt, ground pepper, sour cream, fresh parsley, green onion

Directions:
Heat butter in a large skillet over medium heat.
Add the onion and saute til golden, 8-10 minutes.
Add mushrooms and paprika.
Cook, stirring occasionally til mushrooms start to wilt about 5 minutes.
Whisk egggs, salt and peppers in a small bowl.
Reduce heat to low.
Pour in the egg mixture over the top of veggies in the skillet.
Cook omelet slowly for about 10 minutes, or until done enough to flip over without running.
Flip and cook 3-4 minutes on the other side.
Cut omelet into wedge and serve with a dollop of sour cream and sprinkling of parsley and green onion.
Low Fat Spinach Dip Potato Salad


Ingredients:
tiny new potatoes, frozen spinach, fat-free mayonnaise, dried parsley, dried chives

Directions:
Cook the baby new potatoes and let them cool slightly. I do this by steaming them for 30 minutes in my electric steamer but you could boil them too.
While the potatoes cook and cool, defrost the frozen spinach and squeeze out all the excess liquid.
In a large bowl, combine the rest of the ingredients and stir really well to fully combine. Use a good amount of seasoning since there is a lot of moisture going into this recipe. However, judge how much salt you need based on how salty your bullion powder is because it can be rather salty.
Stir the spinach into the bowl just to combine with the mayo and yoghurt mixture.
Cut the baby potatoes in half width wise and fold into the spinach mixture.
Cover and cool in the fridge for at least an hour to allow the flavours to develop.
Take out of the fridge, give a good stir and serve.
Hot Dog Bourbon Appetizers
Category: appetizers-and-snacks
By Sue's recipes

You can't get any easier than this. I've served these hot dog appetizers at fancy occasions such as weddings.

Ingredients:
1 (16 ounce) package hot dogs, cut into 1-inch pieces
½ cup brown sugar
½ cup ketchup
½ cup bourbon

Directions:
Mix hot dogs, brown sugar, ketchup, and bourbon in a saucepan; bring to a boil. Cook, stirring occasionally, until hot dogs are cooked through and evenly coated, about 10 minutes. Transfer to a slow cooker to keep warm for serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 16 servings

Calories: 128.3
Fat: 7.8 g
Saturated fat: 3 g
Carbohydrates: 6.8 g
Sugars: 6.1 g
Protein: 3.4 g
Cholesterol: 14 mg
Sodium: 398.5 mg
Bourbon Pecan Chicken


Ingredients:
whole chicken, fresh lemon, salt, fresh ground black pepper, dry tarragon, rosemary, garlic cloves, onions, paprika, pecan pieces, Bourbon

Directions:
For chicken: Preheat oven to 400°F
Wash inside cavity and outside of chicken and pat dry. Rub cavity with cut side of half a lemon and sprinkle with salt and pepper.
Fill cavity with tarragon, rosemary, garlic cloves and onions. Truss and tie chicken.
Pull up skin, press pecan bits into chicken breast and pull skin back into place. Make sure not to break skin.
Pour 1/4 cup of bourbon over chicken and place it on its side in oven.
Roast for 20 minutes, turn to other side, add remaining bourbon, baste and roast another 20 minutes.
Turn again, baste and roast for another 20 minutes Check to see if it is done.
If not, cook to your liking, continue cooking but do not overcook.
Maple-Glazed Chicken


Ingredients:
paprika, salt, ground cinnamon, ground cumin, fresh coarse ground black pepper, boneless skinless chicken breast, maple syrup, butter, margarine, Dijon mustard

Directions:
Combine the paprika, salt, ground cinnamon, cumin and pepper in a ziploc bag., Add chicken pieces and coat evenly., In a skillet over medium heat cook chicken until thoroughly done., About 10 minutes., Remove chicken after done and keep warm., Lower heat to low and add maple syrup, butter and dijon mustard., Combine well and add chicken pieces to coat evenly., Serves well with roasted vegetables.
Strawberry Banana Mother's Day Muffins


Ingredients:
flour, baking powder, butter, brown sugar, sugar, vanilla, egg, bananas, strawberry

Directions:
Heat oven to 350 degrees.
Mash bananas in a medium sized bowl and set aside.
Beat together butter and sugars.  Beat in egg.
Sift together flour and baking powder.  Add to butter/sugars/egg mixture.  Beat well.
Fold in mashed bananas and sliced strawberries.
Grease 12 muffin tins or use paper liners.  Fill tins right to the top with batter.
Bake at 350 degrees for 25 minutes or until toothpick inserted in a muffins comes out clean.
12 Large Muffins.
"Keep it Going" German Friendship Cake


Ingredients:
flour, water, dry yeast, flour, milk, sugar, eggs, flour, sugar, baking soda, baking powder, salt, cinnamon, vanilla, crushed pineapple, raisins, butter, brown sugar, flour

Directions:
Mix starter ingredients in a bowl and let stand at room temperature undisturbed for 24 to 36 hours.
(If you already have your one cup of starter from a friend, disregard the above.] Place starter in a medium bowl and combine it with the"First Day" ingredients.
Cover and refrigerate.
Stir once a day for 5 days.
On the 5th day, place in a larger bowl and add the"Fifth Day" ingredients.
Cover and refrigerate.
Stir once a day for 5 more days.
Remove 3 separate cups of starter and give each cup to 3 friends with the recipe and instructions.
(They will not need to mix their starter or let it sit for 24 to 36 hours because you are giving them their starter.] Preheat oven to 350 degrees.
Combine all of the"Tenth Day" ingredients with the remaining mixture.
Pour into a greased and floured 9 x 13" pan.
Combine topping ingredients and sprinkle on top.
Bake for 40- 50 minutes.
Baked Zucchini Balls (Gluten-Free)


Ingredients:
zucchini, parmesan cheese, basil, mint, egg, olive oil

Directions:
Grate the zucchini using a grater or food processor.
Place the grated zucchini in a bowl, add a little bit of salt and set it aside for 30 minutes.
Squeeze the water from the zucchini as much as possible.
Preheat the oven to 400°F/200°C degrees. Line an oven tray with aluminum foil and spray some oil.
Add Parmesan cheese, bread crumbs, egg, herb, salt and pepper and mix well.
Form the mixture into small balls.
Coat the balls with flour and dust off excess flour.
Bake in the oven for about 20 minutes.
(Optional] Broil a few minutes to brown the balls. Be careful not to burn the balls.
Infuse love and serve immediately with your favorite sauce.
Salmon Steak in Caramel Sauce (Vietnamese Ca Kho)


Ingredients:
salmon steak, sugar, fresh ginger, fish sauce, fresh cracked pepper

Directions:
Heat heavy sauce pan (large enough to accomodate fish without overlapping] on medium high.
Add sugar, melt and caramelize (you want it brown, but not burnt].  Sugar should be brown and very hot.
Add minced ginger (be careful, it may sizzle if there's water in the ginger]  and stir for about 15 seconds.
Add fish sauce and fresh cracked pepper.  Stir.
Add fish steaks, do not overlap fish to make sure each piece is soaked in the sauce.
Cook on medium heat for about 5 minutes.  Do not cover.  The sauce needs to thicken into a light syrup.  If the sauce gets too thick, add a teaspoon of water at a time to thin.
Turn fish over and cook for another 4 minutes or until fish is cooked depending on the thickness of your fish steaks.
Serve immediate with steamed white rice.  The sauce is good on the rice.
Peanut Butter-Milk Chocolate Rice Krispies® Balls
Category: desserts
By Jessie Sheehan

A mixture of Rice Krispies® cereal, peanut butter, and powdered sugar is molded into balls and dipped in melted milk chocolate--in other words, the best homemade candy you ever did have.

Ingredients:
2 cups smooth peanut butter
½ cup unsalted butter, at room temperature
3 ½ cups confectioners' sugar
1 tablespoon pure vanilla extract
1 teaspoon kosher salt (such as Diamond Crystal®)
3 cups crispy rice cereal (such as Rice Krispies®)
3 cups milk chocolate chips
3 tablespoons vegetable shortening
½ teaspoon flaky sea salt, or to taste

Directions:
Line 2 cookie sheets with parchment paper. Beat peanut butter and butter together in the bowl of an electric stand mixer fitted with a paddle attachment on medium speed until smooth. Add confectioners' sugar and beat until smooth. Add vanilla extract and kosher salt and beat until combined. Add rice cereal and mix on low to combine; mixture will be quite thick. Roll the mixture into 1 1/2-inch balls and place on one of the prepared sheets. Place in the freezer briefly while you make the chocolate coating. Melt chocolate chips and shortening in a microwave-safe bowl in a microwave on high power in 20-second bursts, mixing after each. Dip the cereal balls in the melted chocolate and place on the clean parchment-lined pan. You can use two forks to help you cover the balls in chocolate and move them to the prepared pan. Sprinkle with sea salt. Let them set up, about 40 minutes.

Prep time: 30 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 36 balls

Calories: 247.9
Fat: 15.6 g
Saturated fat: 6.2 g
Carbohydrates: 25.4 g
Sugars: 21 g
Dietary fiber: 0.9 g
Protein: 4.7 g
Cholesterol: 11.4 mg
Sodium: 185.2 mg
Reduced Fat Banana Cream Pie


Ingredients:
graham crackers, granulated sugar, cinnamon, butter, light olive oil, 2% low-fat milk, light brown sugar, cornstarch, 2% low-fat milk, egg, vanilla extract, bananas

Directions:
Make the crust:
Preheat the oven to 375°F.
In a food processor, process the graham crackers, granulated sugar and cinnamon until finely ground. Add the butter, oil and milk, and process until thoroughly moistened.
Press the crumb mixture into a 9-inch pie plate. Bake for 10 to 12 minutes. Cool on wire rack.
Meanwhile, make the filling: In a medium saucepan, combine the brown sugar and cornstarch. Whisk in the milk until well combined. Bring to a simmer over medium heat.  Simmer while whisking until thickened, about 1 minute.
Gradually beat 1/2 cup of the hot pudding into the beaten egg, then whisk the egg mixture back into the pan. Cook until the pudding starts to simmer. Remove from the heat and stir in the vanilla. Set aside to cool lukewarm.
Thinly slice 2 of the bananas and fold into the cooled pudding. Spoon the filling into the pie shell, smoothing the top. Slice the remaining banana and arrange decoratively on top of the pie.
In a small saucepan, melt the fruit spread over medium heat. Brush the melted jam over the banana slices. Chill the pie for several hours to firm it up and make easier to slice.
Quick Coffee Cake
Category: desserts
By Stephanie

This coffee cake is wonderful, the cake itself it moist and delicious while the topping is slightly crunchy and sweeter. Together, they make a delightful combination that you will surely enjoy!

Ingredients:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
6 tablespoons white sugar
½ teaspoon salt
⅓ cup shortening
½ cup milk
1  egg
½ teaspoon vanilla extract
2 tablespoons butter, melted
½ cup brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan. In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas. In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended. Pour batter into prepared pan and spread evenly. Drizzle top with melted butter. In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 - 9 inch square pan

Calories: 268.1
Fat: 11.4 g
Saturated fat: 4 g
Carbohydrates: 38.5 g
Sugars: 20.9 g
Dietary fiber: 0.7 g
Protein: 3.5 g
Cholesterol: 28.8 mg
Sodium: 225 mg
Shrimp Deviled  Eggs


Ingredients:
hard-boiled eggs, small shrimp, mayonnaise, sour cream, tomato ketchup, dry sherry, chives

Directions:
Chop the shrimp, except for 12, which will be used for garnish.
Half the eggs remove the yolks; mix them with the shrimp and the other ingredients.
Check the seasoning.
Fill the eggs with the mix and garnish each one with a shrimp.
Serve on a lettuce lined platter/plate.
The Perfect Shortcake Recipe


Ingredients:
baking mix, butter, milk, egg, raw sugar, berries, sugar, heavy cream, confectioners' sugar

Directions:
Preheat oven to 350 degrees.
Add All-Purpose Baking Mix to bowl.
With your fingers, gently work in the butter. The mixture should easily clump together. The butter should not be fully incorporated.
Pour in ½ cup cold milk and fold it inches Wait a few seconds for the flour to fully absorb the milk. Add up to ¼ cup more milk if needed.
Brush tops of biscuits with beaten egg. If serving with jam or for shortcake, sprinkle tops with raw or large granulated sugar.
Bake for 12-13 minutes.
Biscuits are best within a few hours after baking.
Place berries or sliced stone fruit in a bowl. Sprinkle with sugar and stir to coat. Set aside for an hour to draw out juices.
Meanwhile, whip heavy cream and confectioners sugar to a medium-firm peak. Set aside in refrigerator until ready to assemble (whip cream will deflate slightly if left too long].
Slice warm biscuits in half. Place bottoms on a platter and top with half the whip cream.
Top with berries or stone fruit, the other half of the whip cream and biscuit tops.
Serve immediately.
Spinach and Mushroom Alfredo Sauce


Ingredients:
unsalted butter, button mushroom, yellow onion, garlic, flour, milk, kosher salt, black pepper, nutmeg, spinach, parmesan cheese

Directions:
Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes.
Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes.
Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes.
Add  the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes.
Cranberry Trifle


Ingredients:
cranberries, sugar, water, crystallized ginger, orange zest, brown sugar, granulated sugar, vanilla extract, cream cheese, heavy cream, orange zest

Directions:
Make compote:
In a medium saucepan cook the cranberries, 2 cups of sugar, 2 cups of water, ginger, and orange zest for about 5-8 minutes over medium-high heat, until some of the berries just begin to burst. Let compote cool completely.
Make Cream Filling:
Using an electric mixer, beat cream cheese, brown sugar, 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
Arrange 1/3 of cake in a 3 quart trifle dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice more, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day]. Garnish with freshly grated orange zest (or candied orange zest], if desired.
White Bean, Sauteed Onion and Chicken Chili


Ingredients:
olive oil, boneless skinless chicken breasts, onions, garlic cloves, green chilies, chicken broth, dried oregano, cumin, black pepper, white beans, heavy cream

Directions:
1.      Cut the raw chicken into 1/2” slices, then cut the slices into 1” sections (approx.].
2.      In a large stock pot, sauté onions and chicken until onions are softened the chicken is cooked through; add garlic and sauté for a minute more.
3.      Add chilies, chicken broth, oregano, cumin and black pepper.  Bring to a low boil.
4.      Add the beans (drained] and simmer for 30-40 minutes, uncovered.
5.      Stir in heavy cream and return to a simmer.
6.      Serve and enjoy!
Panzanella


Ingredients:
olive oil, garlic cloves, red wine vinegar, shallot, tomatoes, red onion, English cucumber, fresh basil, fresh mozzarella cheese

Directions:
Tear bread loaf into large bite-size chunks.  Preheat oven to 400°F.
Finely mince garlic, and saute briefly, about 1 -2 minutes in olive oil over medium heat.  Set aside until cool.
Toss bread chunks with 2 tablespoons cooled garlic olive oil, place on a baking sheet and bake in oven until lightly browned and toasted, about 8 minutes, turning at least once.
Combine remaining olive oil with vinegar, shallot, salt and pepper, mix well.
In a large bowl, toss toasted bread, tomatoes, onion, cucumber and cheese with oil/vinegar mixture and basil.
Set aside for flavors to meld for half an hour before serving.
Grammie Bea's Chopped Apple Cake


Ingredients:
apples, sugar, flour, salt, baking soda, cinnamon, nutmeg, egg

Directions:
Preheat oven to 350°.
Grease and flour a loaf pan, or 9x9" cake pan, or makes 18 cup cakes.
Cut apples, and peel and chop into small pieces.
Add sugar, and mix and let set for 10 minutes  while mixing dry ingredients.
Sift flour, salt, baking soda, cinnamon and nutmeg together well.
Add oil mixed with beaten egg, to apples.
Mix in dry ingredients, and pour into pan.
Bake at 350° for 30-45 minutes.  Test at 30 minutes with a tooth pick in center of cake -- When it comes out clean, cake is done. DO NOT overbake.