xiaoxl/recipe_data huggingface dataset:
Lemon, Fennel, and Rocket (Arugula) Salad


Ingredients:
lemons, oranges, fennel bulbs, fennel, rocket, pecans, stuffed green olive, sesame seeds, olive oil, white wine vinegar, French mustard, salt, fresh ground black pepper

Directions:
Cut the lemons and oranges into thin slices, removing any seeds.
Thinly slice the fennel.
Wash and dry the rocket leaves and tear them into small pieces.
Chill all ingredients while making the Toasted Sesame Dressing:  heat the sesame oil in a small pan over medium heat. Add the sesame seeds and cook, stirring constantly until lightly golden.  Remove from heat and cool.  Pour mixture into a small container.  Whisk in the white wine vinegar and mustard, and season with salt and black pepper.
Combine the fruit, fennel, rocket, pecans, and olives in a shallow serving bowl.  Drizzle with the dressing.
Cabbage, Potato and Smoked Sausage Skillet


Ingredients:
head of cabbage, onion, smoked sausage, potatoes, chicken broth, seasoning salt, paprika, pepper

Directions:
Heat pan and add onion, smoked sausage, and potatoes. Season with the seasoned salt lightly (because the smoked sausage is salty enough], and add the paprika. Cook and stir over medium heat until potatoes are cooked about halfway through.
Next add the chopped cabbage and 1 cup of chicken broth. Cook, stirring occasionally until cabbage is crisp-tender and most of the liquid evaporates.
Salmon and Basil Quinoa Salad


Ingredients:
garlic cloves, quinoa, fresh basil, lemon, cucumber

Directions:
Combine all ingredients in a bowl., Enjoy!
Chicken Pasta Salad With Fresh Mozzarella


Ingredients:
olive oil, Dijon mustard, penne pasta, boneless skinless chicken breasts, roma tomatoes, parsley, fresh mozzarella cheese

Directions:
In a small bowl, whisk together dressing ingredients; set aside.
Cook pasta according to package directions, omitting salt.  Drain pasta and run under cold water until pasta is cooled.   In large bowl, toss cooled pasta with remaining salad ingredients.
Drizzle dressing over salad and toss well to coat.
Chocolate Custard Low Points


Ingredients:
Splenda sugar substitute, cornflour, salt, skim milk, vanilla essence

Directions:
Combine Splenda, cocoa, cornflour and salt in a heavy based saucepan., Stir in the milk, beat together well., Cook, stirring over medium heat until thickened and bubbly., Continue to cook for 2 minutes, stirring continuously., Remove from heat and stir in vanilla., Pour into six dessert dishes and refrigerate., Serve with fresh fruit.
Magic Pickle Dip
Category: appetizers-and-snacks
By Futurechef6912

An easier version of my family's favorite snack. I used to make them as a wrap but I find this so much easier! Serve with whole wheat crackers.

Ingredients:
1 (8 ounce) package softened cream cheese
6  dill pickle spears, diced
1 (2 ounce) package thinly sliced dried beef, chopped

Directions:
Mix together the softened cream cheese, diced pickle, and chopped beef until well combined. Chill until ready to serve.

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

Calories: 56.9
Fat: 5 g
Saturated fat: 3.1 g
Carbohydrates: 0.9 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 2.4 g
Cholesterol: 18.5 mg
Sodium: 295.5 mg
Oven Baked Parsley Red Potatoes
Category: side-dish
By Suzanne Marzano

This is a recipe that my grandmother made ever since I can remember (I'm 58). I bake the potatoes like she did and serve them with pork or chicken. It's a favorite of my father-in-law who always asks for them when he comes for dinner.

Ingredients:
½ cup butter, cubed
2 pounds red potatoes, halved
1 tablespoon minced onion, or to taste
2 tablespoons minced fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place butter in a large baking dish and melt in preheating oven. Toss potatoes and onion in melted butter to coat. Bake in preheated oven until potatoes are tender, about 40 minutes. Sprinkle parsley over potatoes and season with salt and pepper; toss.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 8 servings

Calories: 182.3
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 18.3 g
Sugars: 1.2 g
Dietary fiber: 2 g
Protein: 2.3 g
Cholesterol: 30.5 mg
Sodium: 234.5 mg
Jelly (Jello) Shooters


Ingredients:
gelatin, boiling water, vodka

Directions:
Dissolve each packet of jelly crystals in one cup of boiling water.
Stand until room temperature.
Add 1 cup vodka to each jelly, then pour into shot glasses and refrigerate until set (about 3 hours].
* I actually used almost a cup of vodka for each mix, but topped each up with a liqueur that complemented the jelly crystal flavour-limoncello for the lemon, grand marnier for the lime and cassis for the raspberry. It's really good!
Filet Mignons With Pepper Cream Sauce
Category: world-cuisine
By goodeets7

These luscious steaks' peppery bite is tamed with a velvety cream sauce.

Ingredients:
¼ cup coarsely crushed black peppercorns
4 (6 ounce) 1 1/2 inch thick filet mignon steaks
salt to taste
1 tablespoon butter
1 teaspoon olive oil
⅓ cup beef broth
1 cup heavy cream

Directions:
Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns. Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil. Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 548.6
Fat: 46.7 g
Saturated fat: 23.8 g
Carbohydrates: 4.9 g
Sugars: 0.1 g
Dietary fiber: 1.3 g
Protein: 27.5 g
Cholesterol: 175.8 mg
Sodium: 209.2 mg
Sweet Tamarind Chutney
Category: side-dish
By STEELTOWN

This is an East Indian sweet tamarind chutney.

Ingredients:
1 tablespoon canola oil
1 teaspoon cumin seeds
1 teaspoon ground ginger
½ teaspoon cayenne pepper
½ teaspoon fennel seeds
½ teaspoon asafoetida powder
½ teaspoon garam masala
2 cups water
1 ⅛ cups white sugar
3 tablespoons tamarind paste

Directions:
Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors. Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 1/4 cups

Calories: 112.7
Fat: 1.5 g
Saturated fat: 0.1 g
Carbohydrates: 25.7 g
Sugars: 22.5 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 3.3 mg
Dreamy Orange Cupcakes
Category: desserts
By MrsFisher0729

These cupcakes blend two of my favorite flavors: orange and vanilla! Reminiscent of a childhood ice cream pop treat, these cupcakes will make you feel like a kid again!

Ingredients:
1 (18.25 ounce) package orange cake mix
¾ cup creamy salad dressing (such as Miracle Whip®)
1 (1.3 ounce) envelope dry whipped topping mix (such as Dream Whip®)
¾ cup freshly squeezed orange juice
3  large eggs
2 tablespoons grated orange zest
1 (13 ounce) jar marshmallow creme
½ cup unsalted butter at room temperature
½ cup vegetable shortening
½ cup unsalted butter at room temperature
½ cup vegetable shortening
¼ cup freshly squeezed orange juice
1 tablespoon orange zest
¼ teaspoon vanilla extract
2 drops orange paste food coloring, or as desired
4 cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Line 24 muffin cups with paper liners. Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting. To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat.  Allow about 1/2 inch of the orange cupcake to show below the white layer. To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth. Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 45 mins
Yields: 2 dozen

Calories: 410.8
Fat: 21.4 g
Saturated fat: 7.8 g
Carbohydrates: 53.5 g
Sugars: 39.6 g
Dietary fiber: 0.3 g
Protein: 2 g
Cholesterol: 46.5 mg
Sodium: 278.2 mg
Pasta Puttanesca


Ingredients:
linguine, dry red wine, light olive oil, extra virgin olive oil, shallot, garlic cloves, Italian plum tomatoes, crushed tomatoes, tomato puree, pitted black olives, stuffed green olive, dried oregano, fresh ground pepper, fresh parsley, parmesan cheese, vegan parmesan cheese

Directions:
Cook pasta al dente according to package directions.
While the pasta is cooking, Add the wine, olive oil, shallot, and garlic to a medium skillet.
Bring the mixture to a boil, cover, and cook 2 minutes.
Add in the tomatoes (chopped and crushed] olives, and oregano; cover and simmer 12 minutes.
When the linguine is done, drain well and transfer to a large serving bowl; top with olive sauce and fresh ground pepper.
Toss to combine (adjust seasoning to taste].
Sprinkle with parsley and parmesan cheese.
Easy Garlic Kale
Category: side-dish
By WHIRLEDPEAS

Kale is supposed to have cancer-fighting properties. I love it, but my husband hates it. Cooking it this way is the only way he'll eat it.

Ingredients:
1 bunch kale
1 tablespoon olive oil
1 teaspoon minced garlic

Directions:
Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces. Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top. Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 86.9
Fat: 4.2 g
Saturated fat: 0.6 g
Carbohydrates: 11.4 g
Dietary fiber: 2.3 g
Protein: 3.7 g
Sodium: 48.3 mg
Ranch Mix Saltine Crackers
Category: appetizers-and-snacks
By Audrey

A great snack for ranch lovers. Easy to make and cheap.

Ingredients:
1 (1 ounce) package ranch dressing mix
1 ½ cups vegetable oil
1 (16 ounce) package saltine crackers

Directions:
Place ranch dressing mix and vegetable oil in a 2-gallon resealable bag; seal and shake until well combined. Add crackers and shake until crackers are fully coated. Set aside for 3 hours to allow crackers to absorb coating, shaking bag every 1/2 hour.

Prep time: 5 mins
Total time: 3 hrs 5 mins
Yields: 15 servings

Calories: 325.2
Fat: 25.2 g
Saturated fat: 3.9 g
Carbohydrates: 22.1 g
Sugars: 0.1 g
Dietary fiber: 0.9 g
Protein: 2.8 g
Sodium: 450.8 mg
Iced Coconut Soup (Cayman Islands -- Caribbean)


Ingredients:
chicken broth, coconut milk, salt, ground pepper, curry powder, honeydew melon

Directions:
Put all ingredients In a blender container & combine well.
Cover & chill soup in the refrigerator, & serve with 2 slices of cold honeydew melon per bowl.
Mushroom Burger


Ingredients:
canola oil, portabella mushrooms, onion, garlic, eggs, egg substitute, black pepper

Directions:
In a large skillet over medium heat, sauté onion and garlic in oil for 2 minutes.
Add mushrooms and cook, stirring frequently, until mushrooms are cooked down and liquid has disappeared, about 15 to 20 minutes.
Let cool.
Combine with rest of ingredients; form into 2 patties.
Sprinkle on black pepper.
Grill on both sides until heated through.
Serve on whole-wheat bun.
Lebanese Lentil Salad


Ingredients:
lentils, water, red onion, of fresh mint, olive oil, lemon juice, garlic, feta cheese

Directions:
In saucepan, bring lentils and water to a boil, cook 30 minutes until tender, drain.
Add pepper, onion and mint.
Refrigerate at least 30 minutes or until ready to serve.
Just before serving, add oil, lemon juice, garlic and feta.
toss and serve.
Potato-Chorizo Tacos With Simple Avocado Salsa


Ingredients:
yukon gold potatoes, salt, chorizo sausage, garlic clove, hot green chili pepper, avocado, corn tortillas

Directions:
For the filling: In a medium (3 to 4-quart] saucepan, bring about 1 quart of water to a boil.  Add the cubed potatoes and heavily salt the water (about 2 teaspoons], Simmer until the potatoes are fully tender, about 10 minutes.  Drain.
In a large (12-inch] heavy well-seasoned or nonstick skillet or griddle set over medium heat, combine the chorizo and onion; stir regularly, breaking up any clumps of sausage, until the onion is soft and the sausage cooked through, about 10 minutes.  If the sausage has rendered more than a light coating of fat over the bottom of the skillet, pour out the excess.
Add the potatoes to the skillet and continue to cook over medium heat, stirring regularly, until the potatoes begin to brown, about 8 minutes.  As the mixture cooks, mash everything together a little with the back of a spoon or spatula, scraping up any crusty bits of potato, so that it roughly holds together (it'll look a little like hash].  Cover and keep warm over the lowest heat.
For the salsa: As the filling finishes cooking, make the salsa: In a food processor, combine the tomatillos, garlic and chiles.  Pulse the machine until everything is finely chopped.  Peel and pit the avocado, add the flesh to the processor and pulse until everything is well blended (the salsa will be the consistency of a light mayonnaise].  Scrape the salsa into a serving bowl, taste and season with salt, usually about 1/2 teaspoon.
Serving:  Scrape the warm chorizo filling into a serving bowl and set on the table along with the avocado salsa and a basket of steaming tortillas.
Note: If you are using store-bought tortillas, drizzle a clean kitchen towel with 3 tablespoons water and wrap your cold tortillas in it.  Slide the package into a microwaveable plastic bag and fold the top over, but don't seal it.  Microwave at 50% power for 4 minutes to create steam in the package.  Let stand for 2 or 3 minutes before serving.
Pumpkin Cheesecake Crumble Squares


Ingredients:
all-purpose flour, golden brown sugar, salt, unsalted butter, pecan halves, old fashioned oats, cream cheese, pumpkin puree, sugar, egg, ground cinnamon, ground ginger, sour cream, sugar, vanilla extract

Directions:
FOR CRUST:
Preheat oven to 350 degrees.
Generously butter 9x9x2-inch metal baking pan.
Line rimmed baking sheet with parchment.
Using on/off turns, blend first 4 ingredients in processor until coarse meal forms.
Add pecans; using on/off turns process until nuts are chopped.
Add oats, process using on/off turns until mixture is moistened but not clumping.
Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor].
Transfer remaining crumbs to lined baking sheet.
Bake crumbs on sheet until golden, stirring once, about 12 minutes.
Cool crumbs.  Bake crust until golden about 30  minutes.
Remove from oven while preparing filling.
Maintain oven temperature.
FOR FILLING:
Blend all ingredients in same processor unti smooth.
Spread filling over warm crust;bake until set, dry in center, and beginning to rise at edges, about 20 minutes.
Maintain oven temperature.
FOR TOPPING:
Mix all ingredients in small bowl.  Spread evernly over hot filling.  Bake until topping sets and bubbles at edges, about 5 minutes.
Cool completely in pan on rack.  Sprinkle crumbs over topping; gently press into topping.
Cover;chill until cold, about 2 hours.
Cut into squares.
*Can be made 2 days ahead.
ENJOY!
Pork Fried Rice


Ingredients:
eggs, white rice, pork sausage, onion, fresh bean sprouts, soy sauce

Directions:
Fry up eggs in pan with a little oil and then chop up and set aside.
Fry cold rice in batches using vegetable oil and adding soy sauce a little at a time to add color and flavor to your taste.  Make sure to continue to stir rice so that it does not stick to the bottom of the pan. Set rice aside when finished cooking all of it.
Fry Chinese sausage in a pan or bake in oven until done. Slice Chinese pork sausages into small chunks and set aside. Sausage is available in grocery store where the italian sausages are, they are red in color.
Fry the vegetables in vegetable oil along with oriental season packets (throw out the ramen noodles or use in another recipe]until vegetable are soft or cooked to your liking.
Mix all cooked ingredients together and enjoy.
Apricot and Tarragon Baby Carrots


Ingredients:
unsalted butter, salt, honey

Directions:
Steam or boil carrots until fork-tender (about 10-12 minutes].  Drain and place hot cooked carrots in a large bowl.
In a seperate small bowl, combine remaining ingredients and mix well.  Pour over hot carrots and gently toss to coat.
Robb Walsh's Barbecued Cowboy Steaks


Ingredients:
kosher salt, sweet Hungarian paprika, garlic powder, fresh coarse ground black pepper, coffee beans

Directions:
In small bowl, make spice rub by combining first 6 ingredients.
Sprinkle spice rub over both sides of steaks, pressing to adhere.
Allow steaks to stand at room temperature 1 hour.
Spread entire contents of mesquite chunks bag over 2/3 of bottom rack and prepare barbecue at medium-high heat.
Grill steaks over mesquite until brown on both sides, about 2 minutes per side.
Remove steaks from grill.
Allow mesquite chunks to burn until only gray ash remains.
Drain wood chips; scatter over mesquite.
Return steaks to cooler part of grill, i.e., not over mesquite.
Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare. Let steaks reast 5 minutes before serving.
Coffee Almond Ice Cream


Ingredients:
heavy cream, sugar, vanilla extract

Directions:
Combine milk, cream, egg yolks, sugar and espresso in a saucepan. Whisk well and bring to 170 degrees. Then refrigerate well overnight.
Pour in ice cream maker and churn for 25 minutes. Freeze until it’s firm.
Spaghetti with Tuna and Capers
Category: seafood
By Kim's Cooking Now

With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!

Ingredients:
1 tablespoon extra-virgin olive oil
1 small red onion, thinly sliced
1 (5 ounce) can tuna packed in olive oil, undrained
1 tablespoon capers, drained
¼ teaspoon crushed red pepper flakes
½ pound spaghetti
½ tablespoon chopped fresh parsley

Directions:
Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water. Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 2 servings

Calories: 698.4
Fat: 23.6 g
Saturated fat: 3.8 g
Carbohydrates: 88.5 g
Sugars: 4.6 g
Dietary fiber: 4.5 g
Protein: 31.6 g
Cholesterol: 37.5 mg
Sodium: 448.8 mg
Eggs Benedict Breakfast Pizza
Category: breakfast-and-brunch
By LOU SAN ANTONIO

Super easy to make with all the great flavor of Eggs Benedict.  Feed a crowd.

Ingredients:
12  eggs, well beaten
1 tablespoon butter
2 (8 ounce) cans refrigerated crescent rolls
1 (.9 ounce) package hollandaise sauce mix
⅔ cup milk
¼ cup butter
3 cups diced cooked ham
1 cup shredded sharp Cheddar cheese

Directions:
Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour in eggs, and cook to desired degree of doneness, stirring constantly. Preheat an oven to 400 degrees F (200 degrees C). Unroll crescent dough and place rolls on an ungreased 12 inch pizza pan with points toward the center. Press seams together and press up sides of pan to form a crust. Prepare Hollandaise sauce according to package directions using 2/3 cup milk and 1/4 cup butter. Pour evenly over crescent roll crust. Spread scrambled eggs evenly over sauce, then top with cubed ham. Sprinkle lightly with shredded cheese. Bake in preheated oven until bottom of crust is lightly browned, about 30 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 16 servings

Calories: 300
Fat: 21.3 g
Saturated fat: 8.7 g
Carbohydrates: 12.4 g
Sugars: 2.8 g
Protein: 13.7 g
Cholesterol: 173.3 mg
Sodium: 728.6 mg
Creamy Scalloped Potato Casserole


Ingredients:
butter, margarine, all-purpose flour, dried parsley flakes, salt, dried thyme, black pepper, milk, potatoes, bacon bits, onion, mozzarella cheese

Directions:
Slice potatoes, and mix with bacon bits, and chopped onion in a large bowl. In a small bowl mix the flour, parsley flakes, salt, thyme, and pepper. In a saucepan on low, melt 4 tablespoons of the butter and stir in the flour mixture until smooth. Gradually add in the milk, stir continually, and just bring to a boil, then turn burner off.
Place 1/2 of the potatoes in a 13x9 pan or larger oven safe bowl, and sprinkle 1/2 cup of mozerella cheese over the potatoes. Add the remaining potatoes on top, and sprinkle with the remaining 1/2 cup of mozerella cheese. Pour the mixture from the saucepan over the dish of potatoes, and cut the remaining tablespoon of butter into small pieces and place them on top of the potatoes. I usually add a few sprinkles of bacon and parsley on top to make it look pretty. Bake in a 375 degree oven for 60-75 minutes depending on your oven.
Old Fashioned Lemon Pound Cake


Ingredients:
all-purpose flour, baking powder, baking soda, salt, lemon zest, white sugar, shortening, eggs, buttermilk

Directions:
In a bowl, combine flour, baking powder, soda, and salt. Mix well, or use a sifter.
Stir in lemon zest.
In a mixing bowl, cream sugar and shortening very well, until light and fluffy.
Add eggs, one at a time, mixing well each time.
Next, add flour mixture and buttermilk alternately, starting and ending with the flour mixture.
Pour into a well-greased bundt or tube pan, and place in a 350 degree F oven for about 60 minutes, or until it tests clean with a toothpick/knife, and cake springs back when touched.