xiaoxl/recipe_data huggingface dataset:
Corn Salad with Lime Vinaigrette
Category: side-dish
By Jen

I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa.

Ingredients:
1 (14.5 ounce) can whole kernel corn, drained
2  tomatoes, diced
1  avocado, diced
½  white onion, diced
1  jalapeno pepper, or more to taste, seeded and diced
½ cup chopped fresh cilantro
¼ cup olive oil
1  lime, juiced
salt and ground black pepper to taste

Directions:
Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl. Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper. Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Prep time: 15 mins
Total time: 45 mins
Yields: 8 servings

Calories: 154.1
Fat: 11 g
Saturated fat: 1.6 g
Carbohydrates: 14.9 g
Sugars: 3.2 g
Dietary fiber: 3.6 g
Protein: 2.4 g
Sodium: 156.8 mg
Hot Mexican Cider


Ingredients:
apple cider, fresh lemon juice, salt, triple sec, lemon slice

Directions:
Add together the first three ingredients in a saucepan., Over medium heat, bring to a simmer., Add tequila and triple sec and stir occasionally until hot., Pour mixture into 8 mugs., Garnish with lemon slices if desired.
Easy Fun-Size Corn Dogs
Category: appetizers-and-snacks
By Chef John

Not only are these corn dogs easy and fun, but because we're doing them in the oven and not deep frying them, they are way, way less messy to make. Above and beyond all of that, I thought the timing was perfect for these, since pretty much every carnival and fair got canceled this year. Serve with mustard and ketchup.

Ingredients:
4 frankfurter, (5 in long x 7/8 in dia, 8 per pound)s hot dogs
1 large egg, beaten
4 tablespoons vegetable oil, divided
2 tablespoons white sugar
1 cup milk
1 teaspoon white vinegar
1 cup cornmeal
1 cup all-purpose flour
1 ¾ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
1 pinch cayenne pepper

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Cut each hot dog into 6 pieces. Pour egg, 2 tablespoons vegetable oil, sugar, and milk into a mixing bowl; whisk until combined. Add white vinegar, cornmeal, flour, baking powder, baking soda, kosher salt, and cayenne. Whisk briskly until ingredients are combined and batter is relatively thin and overmixed. Set batter aside for 10 minutes before using. Meanwhile, brush two 12-cup mini muffin tins with 2 tablespoons vegetable oil. Fill the prepared muffin cups to about 1/8 inch from the top. Gently push a piece of hot dog into the center of each one. Bake in the preheated oven until nicely browned, about 18 minutes. Let cool for at least 5 minutes before removing from the pan.

Prep time: 15 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 24 mini corn dogs

Calories: 103.9
Fat: 5.6 g
Saturated fat: 1.7 g
Carbohydrates: 10.5 g
Sugars: 2 g
Dietary fiber: 0.4 g
Protein: 2.6 g
Cholesterol: 13.6 mg
Sodium: 224.6 mg
Happy Apple Salad


Ingredients:
Red Delicious apples, granny smith apples, lemon juice, pineapple tidbits, raisins, low-fat vanilla yogurt

Directions:
Core and cut the apples into bite-sized pieces and toss with lemon juice to prevent the apple pieces from browning.
In a large bowl toss all the ingredients together except the yogurt.
Gently fold in yogurt and chill the salad before serving.
NOTE: sometimes I substitute 1/2 c finely chopped celery for the raisins for a less sweet salad.
Roasted Tomato Salsa


Ingredients:
fresh jalapeno chilies, garlic cloves, onion, diced tomatoes, fresh cilantro leaves, lime, juice of, sea salt

Directions:
Dry roast the garlic and the jalapenos over medium heat in a skillet until soft and blotchy black spots appear.  This should take 10-15 minutes, and the jalapenos may be done sooner than the garlic.
Meanwhile, thoroughly rinse the onions in a strainer with cold water.  Drain thoroughly, lightly squeezing out water with a paper towel if needed.  Place onions in a large glass bowl.
After roasting, remove the stems from the jalapenos.  If you like super spicy salsa, do not remove the seeds.  If you like it milder, remove the seeds or some of them.  Remove the papery skin from the garlic.
Place jalapenos and garlic into food processor and pulse until finely chopped.  Add the tomatoes and their juice and pulse until it's of your desired consistency.  I like mine chunkier.
Pour this mixture on top of the onions and mix.
Add the cilantro and stir thoroughly.
Taste and season with salt and lime juice.
Note:  if you won't be using the salsa for a few hours, wait until closer to serving to add the onion and cilantro.
Cheeseburger Soup!


Ingredients:
ground beef, olive oil, yellow onion, celery, red sweet bell pepper, carrot, yellow potatoes, dried parsley flakes, herb seasoning mix, dried leaf basil, chicken broth, butter, flour, half-and-half, milk, sharp cheddar cheese, sharp cheddar cheese

Directions:
Brown ground beef, onion, and celery in a large saucepan or stockpot; add a little olive oil if necessary. Add the diced red bell pepper and cook for 1 minute longer. Add the chicken broth, carrots, potatoes, parsley, and basil or herb seasoning blend. Bring to a boil. Reduce heat to low; cover and simmer for 30 minutes, or until vegetables are tender.
In a saucepan, melt butter over medium low heat; stir in flour until smooth, about 30 seconds. Slowly stir in the half-and-half or milk. Stir in cheese. Continue cooking, stirring, until cheese is melted and the mixture is thick and begins to bubble. Stir the milk mixture into the soup mixture until well blended. Taste and add salt and pepper as needed. Heat thoroughly. Serve with biscuits or crusty rolls. Serves 6 to 8.
Couscous With Cilantro


Ingredients:
couscous, olive oil, chicken broth, water, coarse salt, fresh ground black pepper, fresh cilantro, fresh cilantro stem

Directions:
In a large bowl, combine couscous and oil, tossing to coat grains., In a medium saucepan, bring water to boil., Remove from heat and add salt, pepper and couscous and stir to combine., Cover and let stand until couscous has absorbed water, about 5 minutes., Add cilantro and fluff with fork., Serve immediately.
Cheryl's Healthy & Light Sour Cream Chicken


Ingredients:
extra virgin olive oil, boneless skinless chicken breasts, dried oregano, dried basil, salt, ground pepper, nonfat sour cream, light butter

Directions:
Preheat oven to 350 degrees.
Spray an 8 x 8 inch baking dish with Olive Oil cooking spray (I use a glass pyrex dish].
Chop up the chicken into bite sized pieces trimming the excess fat and brown over medium heat in the olive oil.  Add oregano, basil (if using for flavor], salt and pepper.  Stir until chicken looks cooked through.
When the chicken is done, pour into your prepared pan and spread it out so that it's even.
In a separate bowl, mix together the sour cream and the soup.  Spoon this mixture over the chicken spreading it out to cover.
Place the crackers in a Ziploc bag and crush to fine crumbs.  Spread the crackers over the chicken/soup mixture.
Spoon the melted butter over the crackers.
Bake until top is golden brown, approximately 20-30 minutes.
Venison Bologna


Ingredients:
Morton Tender Quick salt, black pepper, Accent seasoning, liquid smoke, brown sugar

Directions:
Mix all ingredients except liquid smoke and oil together.
Let stand in refrigerator overnight.
Next day, mix liquid smoke and oil together before adding to mixture.
Mix every- thing thoroughly now.
Pack tightly into 9 or 10 Pringle cans or other tubular cans, leaving 1/2 inch space at top.
Bake, uncovered, in cans (upright] at 200 degrees for 4 hours.
Drain; cool and wrap in many layers of freezer paper.
Freeze.
Better Than Pumpkin (Uses Butternut Squash) Pie


Ingredients:
brown sugar, cornstarch, egg, evaporated milk, ground cinnamon, ground allspice, clove, ground nutmeg

Directions:
Preheat oven to 350 degrees.
Mix butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger and nutmeg.
Pour into unbaked pie shell.
Bake for 50 minutes or until done.
Bran Buttermilk Pancakes


Ingredients:
baking soda, salt, low-fat milk, unsalted butter, egg, low-fat buttermilk

Directions:
Mix together bran, baking soda, and salt.
In a small pot, heat together milk and butter until hot (not boiling].
Stir in hot milk to bran mixture, and let sit for 10 minutes.
Add egg to bran mixture, and mix until well blended.
Stir in buttermilk until the batter reaches desired consistency.
Cook pancakes!
Campbells  Turkey-Broccoli Divan


Ingredients:
broccoli, chicken, milk, cheddar cheese, butter

Directions:
In a 9 inch pie plate or 2 quart oblong baking dish, arrange broccoli and turkey.  In a small bowl, combine soup and milk, pour over broccoli and turkey
Sprinkle cheddar cheese over soup mixture.  In cup, combine bread crumbs and butter, sprinkle over cheese.
Bake at 450 for 20 minutes or until hot and bubbling.
Garish with grapes, parsley and bread sticks if desired.
South Texas Carne Guisada
Category: world-cuisine
By RHONDA35

In this recipe, chunks of lean beef are simmered with fresh tomatoes, bell pepper, onion, garlic, and Mexican seasonings to make a rich spicy gravy (guisada).  Serve with warm tortillas and garnish with guacamole, sour cream, and/or cheddar cheese for awesome guisada tacos. If your gravy is too thin, whisk a 1/2 cup of the gravy with 1 tablespoon of flour and stir it back into the meat mixture; cook until the sauce thickens, about 10 minutes.

Ingredients:
1 tablespoon vegetable oil
2 pounds beef sirloin, cut into 1/2-inch cubes
1 large onion, chopped
1 large red bell pepper, chopped
4 large tomatoes, chopped
5 cloves garlic, minced
2 tablespoons ground cumin
1 teaspoon dried, crushed Mexican oregano
1 tablespoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
⅓ cup water

Directions:
Heat vegetable oil in a Dutch oven over medium-high heat. Place the beef sirloin in the Dutch oven and cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water. Continue cooking, stirring often, until the meat is tender, about 30 minutes.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 309.4
Fat: 16.9 g
Saturated fat: 6 g
Carbohydrates: 11.8 g
Sugars: 5.8 g
Dietary fiber: 3 g
Protein: 27.4 g
Cholesterol: 80.7 mg
Sodium: 456.5 mg
USMC SOS
Category: everyday-cooking
By flossi

My dad was in the Marine Corps and remembers eating this dish often. It's a simple recipe consisting of ground beef mixed with milk, margarine and beef broth. It's also good using ground sausage. Serve this dish over toast.

Ingredients:
1 pound ground beef
1 ½ tablespoons butter
3 tablespoons all-purpose flour
1 cup beef broth
½ cup evaporated milk
salt and pepper to taste

Directions:
Brown the ground beef in a medium skillet over medium-high heat, until meat is no longer pink. Drain excess fat and set aside. Melt the butter or margarine in a medium saucepan over medium heat. Slowly add the flour, stirring constantly, to form a brown roux. Pour in beef broth and milk, mixing well. Add ground beef, then season with salt and pepper to taste.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 457.8
Fat: 37 g
Saturated fat: 16.5 g
Carbohydrates: 7.7 g
Sugars: 3.2 g
Dietary fiber: 0.2 g
Protein: 22.3 g
Cholesterol: 117.1 mg
Sodium: 338.6 mg
Gingerbread Men Cookies
Category: trusted-brands-recipes-and-tips
By McCormick Spice

These Gingerbread Men Cookies are as cute as can be. If desired, decorate with raisins, currants or cinnamon red hot candies for eyes and buttons. Or, pipe untinted or colored icing onto cookies.

Ingredients:
3 cups flour
2 teaspoons McCormick® Ginger, Ground
1 teaspoon McCormick® Cinnamon, Ground
1 teaspoon baking soda
¼ teaspoon McCormick® Nutmeg, Ground
¼ teaspoon salt
¾ cup butter, softened
¾ cup firmly packed brown sugar
½ cup molasses
1  egg
1 teaspoon McCormick® Pure Vanilla Extract

Directions:
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to5 days.

Prep time: 20 mins
Cook time: 10 mins
Total time: 4 hrs 30 mins
Yields: 2 dozen cookies

Calories: 158.1
Fat: 6.1 g
Saturated fat: 3.7 g
Carbohydrates: 24 g
Sugars: 10.6 g
Dietary fiber: 0.5 g
Protein: 2 g
Cholesterol: 23 mg
Sodium: 125.3 mg
Hot Chicken Wing Dip


Ingredients:
chicken breasts, cream cheese, cheddar cheese

Directions:
Cook the chicken breasts and chop or shred into small pieces.
Saute the chicken with the hot sauce in a large skillet.  Add the cream cheese and stir in until it melts.
Remove from heat and add the salad dressing.
Spread the mixture in a baking dish, cover with grated cheddar cheese and bake at 375 degrees F. for approximately 30 minutes.
Serve hot with tortilla chips.
Carol Ann's Cherry Yum Yum


Ingredients:
graham crackers, butter, sugar, Cool Whip, cream cheese, sugar, vanilla extract, cherry pie filling

Directions:
Make graham cracker crumbs from the graham crackers (in food processor or by hand].
Mix graham cracker crumbs, melted butter and 3 tablespoons of sugar to make the crust.
Spread 1/2 of the crust mixture in the bottom of a 9x13 dish.
Mix cool whip, cream cheese, 1 cup of sugar and vanilla to make the creamy filling.
Spread 1/2 of the creamy filling on top of the crust in the 9x13 dish.
Open 1 can of pie filling and spread over the creamy filling in the 9x13 dish.
Spread the remaining crust mixture on the pie filling in the 9x13 dish.
Spread the remaining creamy filling on the crust in the 9x13 dish.
Open the 2nd can of pie filling and spread over the creamy filling in the 9x13 dish.
Chill and serve.
Old Bay Tilapia, Sweet Potatoes and Veggies


Ingredients:
olive oil, sweet potatoes, red onion, tomatoes, black pepper, parsley

Directions:
Preheat oven to 350°F.
Wash and scrub the sweet potatoes (or remove the skin, but I like to keep it].  Cut them into cubes about 3/4 inch in size. Place in a 13x9 inch pan.
Chop the onion and peppers into 1 inch by 1/4 inch slices.  (I think that the dish look better when they are this size.  It's really not important how large they are.]  Add to the pan.
Dice tomato.  Add to pan with other veggies.
Add olive oil, old bay seasoning, pepper, and parsley to taste.  Stir well to coat veggies.
Bake in oven for 25 minutes.
Add tilapia filets to bottom of pan by scooping veggies aside and covering the fish with some of the veggies.  Bake additional 20 minutes until fish flakes.
SOUTHWEST BEEF CASSEROLE


Ingredients:
olive oil, red onion, garlic cloves, lean ground beef, chili powder, ground rosemary, Worcestershire sauce, cayenne pepper, sea salt, black pepper, corn kernels, crushed tomatoes, diced green chilies, brown sugar, sharp cheddar cheese, monterey jack cheese, parsley

Directions:
Preheat oven to 400ºF and lightly greased a 9x13” baking dish. Cook egg noodles in salted boiling water, according to directions, about 10 minutes. Drain and set aside.
In a large deep skillet over medium heat, add oil. When hot, add onion and sauté until translucent, about 3 minutes. Add red and orange peppers; cook for 2 minutes. Add jalapeño pepper and sauté for another 2 minutes. Stir in garlic and sauté for 1 minute.
Add ground beef and cook until no longer pink, breaking it up into small pieces. Half way thru cooking, season with chili powder, taco seasoning, ground rosemary,Worcestershire sauce, cayenne pepper and garlic salt. Stir and cook until the beef is done.
Season beef mixture with ground sea salt, freshly ground black pepper before adding corn kernels; stir well. Add crushed tomatoes, cream of tomato soup and diced green chiles; combine well. Add brown sugar to the mixture and cook for 2 minutes.
Add ½ cup sharp Cheddar cheese and ½ cup Monterey Jack; blend cheeses with the ingredients. Add cooked al dente egg noodles, stir and transfer to the prepared baking dish.
Sprinkle the remaining cheese on top and transfer to preheated oven; bake for 10 minutes or until cheese is melted. Remove from heat and sprinkle with parsley. Makes 8 servings.
Spicy Vegetarian Chili


Ingredients:
olive oil, onion, garlic cloves, chili powder, red bell peppers, carrots, sweetcorn, tomatoes with juice, red kidney beans, zucchini

Directions:
Heat olive oil in a large pan Stir in the onion, cover and cook for 7 minutes until softened Add the rest of the ingredients except the zucchini.
Bring to a boil and stir well Cover and cook for 15 minutes Add the zucchini, cover and cook for 8 minutes or so until the vegetables are tender Season and serve.
Coconut, Chicken and Banana Curry


Ingredients:
garam masala, boneless skinless chicken thighs, onion, tomatoes, curry paste, bananas, fresh coriander, lemon

Directions:
Mix together the chicken pieces, garam masala and some salt and pepper.  Heat the oil in a large pan and add the chicken and onion and cook for 10 minutes, stirring occasionally until golden brown.
Add the tomatoes and cook for 2 minutes until beginning to soften.  Pour in the stock, stir in the curry paste, then bring to the boil and simmer for 10 minutes.
Stir in the cream, almonds and coconut.  Peel the bananas and cut into 2cm thick slices.  Add to the pan,  Season with salt and pepper to taste and simmer for 5 minutes until the bananas are just tender.
Divide between 4 plates and serve each with boiled rice, a sprinkle of fresh coriander and a wedge of lemon for squeezing over.
Green Bean and Tomato Stew


Ingredients:
green beans, water, pepper, tomatoes, dried thyme, green onions

Directions:
Cut the green beans into 2 inch long pieces.
In a large saucepan over high heat, bring the beans, water and pepper to a boil.  Reduce heat to low, cover and simmer for 10 minutes.
Add the tomatoes, thyme and half the green onions. Cover and simmer for another 5-7 minutes, until the tomatoes and beans are very tender.
Top each serving with remaining green onions and serve.
How to Season Cast Iron Pans


Ingredients:
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Directions:
Preheat oven to 250°F., Make sure the pan is clean & dry., Use a paper towel to coat the pan very lightly with cooking oil., Place into preheated oven upside down for 2 hours., Remove with an oven mit obviously!, Let cool.
Henry and Maudie's Oatmeal Cookies
Category: desserts
By TI2GR

This makes a nice snack cookie, not necessarily a sweet treat kind of cookie.  Good and healthful. For variety add chopped raisins or currants or nuts.

Ingredients:
1 cup sifted whole wheat flour
½ teaspoon salt
½ teaspoon baking soda
¾ cup butter, softened
1 ½ cups brown sugar
1  egg
¼ cup water
1 teaspoon vanilla extract
3 cups rolled oats

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the whole wheat flour, salt and baking soda; set aside. In a medium bowl, cream together the butter and brown sugar until light and fluffy. Stir in the egg, water and vanilla. Mix in the flour mixture, then stir in the oats. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart. Bake for 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

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

Calories: 57.6
Fat: 2.7 g
Saturated fat: 1.5 g
Carbohydrates: 7.8 g
Sugars: 3.6 g
Dietary fiber: 0.7 g
Protein: 0.9 g
Cholesterol: 9.2 mg
Sodium: 48.7 mg
My Mom's Sticky Cinnamon Buns


Ingredients:
egg, butter, sugar, water, light brown sugar, butter, butter, light brown sugar, cinnamon, powdered sugar, milk, vanilla

Directions:
COMBINE contents of box, sugar and yeast packet in large bowl; MIX WELL.
STIR in hot water, butter and egg until dough pulls away from sides of bowl.
Turn dough out onto lightly floured surface.
With greased or floured hands, shape dough into a ball.
KNEAD dough for 5 minutes until smooth.
Cover dough with large bowl' let rest 5 or 10 minutes.
(skip steps 5 & 6 if making icing topped cinnamon buns].
Make pan coating, if using, by mixing all together in a small bowl,.
microwave for about a minute until blended.
Make filling and set aside.
At this point, if making stickies, spread into a buttered 9"X13" pan or two 9" pans.
TO SHAPE roll dough to about a 10" X 15" rectangle.
SPREAD filling mixture evenly over dough.
Starting with narrow side, roll tightly and pinch edges to seal.
Cut into 12 or 16 even pieces and place cut side down in prepared pans.
Twelve look nice in the 9" X 13" pan,eight each make nice 9" pans.
Cover loosely with plastic wrap or clean towel and let rise in a warm place 30 minute.
Uncover rolls, bake at 375o F. for 20 to 30 minute or until golden brown.
Cool one minute, remove from pans by flipping onto serving plate for stickies.
You can frost right in pan when almost cool but still warm for plain cinnamon rolls.
NOTE: prep. time includes rise time. if you have extra time, do a rise in the bowl first then go on to the shaping step. Extra rising gives a tender bread.
The topping is only used when making sticky-style.
Chicken Castellina


Ingredients:
pancetta, bacon, butter, garlic, sun-dried tomatoes, heavy cream, milk, cornstarch, parmesan cheese, smoked gouda cheese, fresh rosemary, salt, artichokes, pepper, mushrooms, flour, salt, pepper, boneless skinless chicken breasts, olive oil, cooked pasta, white wine, fresh parsley

Directions:
SAUCE:
In a 3-qt sauce pan or large pot, sauté pancetta (or bacon] over medium/high heat until crisp and golden (not dark].
Lower heat, add butter and melt.
Add garlic and sun-dried tomatoes.
Sauté for approximately one minute stirring frequently (do not brown].
Whisk in cream, milk and cornstarch. Raise heat to medium/high.
Whisk in Parmesan and Gouda.
Once cheese melts, add remaining ingredients and bring to a boil stirring continuously.
Remove from heat and let stand uncovered.
CHICKEN & PASTA PREPARATION:
Mix flour with salt and pepper.
Coat chicken in seasoned flour, shake off excess flour.
Heat olive oil in large sauté pan.
Add chicken in a single layer and cook until golden brown on both sides (it should take approximately seven minutes]. Using a meat thermometer, make sure the internal temperature of the thickest piece of chicken reaches 165 degrees.
Begin pasta in a separate pot according to package directions.
Add wine to chicken in pan (caution: there will be a low flame in pan]. Toss gently until wine is evaporated.
Once reduced, add sauce and bring to a boil on medium/high heat.
Place 6 oz of cooked pasta on each plate.
Evenly distribute chicken and sauce over pasta.
Garnish with chopped parsley.
German Apple Cake


Ingredients:
eggs, canola oil, vanilla extract, sugar, flour, cinnamon, baking soda, salt, apples, walnuts

Directions:
Beat the eggs, oil and vanilla until foamy.
Mix the next 5 ingredients (sugar through salt] in a separate bowl.
Add to egg mixture.
Fold in apple slices gently.
Spread into a 9x13 baking pan.
Top with nuts.
Bake 350°F for 40-60 minutes.