xiaoxl/recipe_data huggingface dataset:
Cake Mix Cookies
Category: desserts
By rosebud15404

This is my favorite recipe and it is great when you need to bring a treat quick! Takes no time at all and are delicious! These are my favorite cookies!

Ingredients:
1 (15.25 ounce) package yellow cake mix
2  eggs
½ cup vegetable oil
½ (11 ounce) package chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix cake mix, eggs, and vegetable oil together in a bowl until well mixed; fold in chocolate chips. Roll cookie dough into 12 balls and arrange on a baking sheet. Bake in the preheated oven until lightly browned around the edges, 7 to 9 minutes. Cool on the baking sheet 2 to 3 minutes before transferring to a wire rack to cool.

Prep time: 10 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 24 servings

Calories: 154.6
Fat: 9 g
Saturated fat: 2.3 g
Carbohydrates: 18.1 g
Sugars: 11.3 g
Dietary fiber: 0.6 g
Protein: 1.6 g
Cholesterol: 15.9 mg
Sodium: 124.8 mg
Crafty Bergy's One Pan Beef Pasta


Ingredients:
cooked pasta, beef sirloin, onion, garlic, water, Worcestershire sauce, sugar snap pea, parmesan cheese

Directions:
In a large frypan sprayed lightly with oil brown the beef strips- use high heat apprx 5 minutes.
remove beef strips.
Turn heat to medium, Add the mushrooms and onion to the fry pay, you may need to lightly spray the pan again with oil and saute until the onions are golden and the mushrooms browned.
Add garlic saute 2 minutes Put the beef strips back in the pan, add the mushroom soup, water, peppers,Worcestershire sauce, pasta salt& Pepper.
Stir and bring it to a boil, add snow peas, stir.
If you are serving it right now add the parmesan to the pan.
Mix well& serve NB Do not mix in the cheese if you are finishing it later as a casserole If you are going to serve it as a casserole and finish it in the oven pour the mixture into a 9"x13" x3" lined with"Release" foil or lightly greased casserole dish.
Cover with foil and bake in a 350F oven for 30 minutes.
Remove foil, sprinkle on the parmesan cheese return to oven for apprx 15 minutes or until the casserole is bubbly and the cheese melted.
Peanut Butter Blossoms


Ingredients:
shortening, creamy peanut butter, sugar, brown sugar, egg, milk, vanilla, flour, baking soda, salt, sugar

Directions:
Combine shortening, peanut butter and 1/3 cup of sugar with the 1/3 cup brown sugar and beat well in mixer.
Add egg, milk and vanilla to the peanut butter mixture and beat well.
In a separate bowl, combine flour, baking soda, and salt. Mix well.
Gradually add dry mixture to peanut butter mixture while mixing at the same time. Let beat for about 10 minutes. Mixture will get very thick and stiff.
Once all blended, using a melon baller or your hands, form small balls approximately 1 in by 1 in out of the batter.  Roll them in the 1/4 cup of sugar bowl and place them on a well sprayed cookie sheet couple inches apart. Bake at 350 degrees for 10-11 minutes.
Place a kiss in the middle of each cookie pressing down gently. Cool and enjoy!
Oven-Fried Potatoes I


Ingredients:
potatoes, parmesan cheese, salt, garlic powder, paprika, pepper

Directions:
Place potatoes in two large resealable plastic bags.
Combine the Parmesan cheese and seasonings; add to potatoes and shake to coat.
Pour oil into two 15x10x1-inch baking pans; pour potatoes into pans.
Bake, uncovered, at 375 degrees for 40 to 50 minutes or until tender.
Garlic Hummus Pasta


Ingredients:
water, olive oil, grape tomatoes, cucumber, black olives, feta cheese, dried garbanzo beans, sesame seeds

Directions:
Soak garbanzo beans for six hours or overnight., Rinse garbanzo beans and place them in the pot with 3 cups of water., Bring to boil for an hour or until fork tender., Drain beans, reserve the cooking water and rinse with cool water, set aside., Place sesame seeds and olive oil in food processor and combine., Add beans and spices and blend until combined., Add Back reserved cooking water until the hummus is as creamy as you like., While cooking beans also cook you pasta according to the package directions., Drain and immediately return to the hot kettle., Stir in one cup of prepared hummus.until pasta is well coated., Gently stir in remaining ingredients., Salt and pepper to taste and enjoy!
Black Bean, Corn, and Quinoa Salad
Category: salad
By tarnapx

This is a wonderful Southwestern style salad that is quick and easy to make.

Ingredients:
2 cups chicken broth
1 cup uncooked quinoa
1 cup frozen corn
1 tablespoon lime juice
1 teaspoon red wine vinegar
lime, zested
½ teaspoon ground cumin
2 tablespoons avocado oil
1 (15 ounce) can black beans, drained
1 small red bell pepper, seeded and chopped
1 small red onion, chopped
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

Directions:
Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes. Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 249.9
Fat: 7.1 g
Saturated fat: 0.8 g
Carbohydrates: 38.3 g
Sugars: 2.3 g
Dietary fiber: 8.1 g
Protein: 9.8 g
Cholesterol: 1.7 mg
Sodium: 622.3 mg
Uncle Frank's Italian "S" Cookies
Category: world-cuisine
By mrsjohnson

This cookie has been a tradition for several generations in my Sicilian family. Our Uncle Frank always made them for us. They are thought to be a Christmas cookie, but he would make them all year long. Sometimes instead of sprinkles he would top them with sesame seeds.

Ingredients:
4 ½ cups all-purpose flour
1 cup white sugar, or more to taste
1 cup shortening (such as Crisco®)
¼ cup milk
3 large eggs
4 teaspoons baking powder
1 tablespoon almond extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper. Mix flour, sugar, shortening, milk, eggs, baking powder, and almond extract in a bowl by hand until smooth. Form dough into a 1-inch thick log. Cut small portions and roll into 3-inch long pieces, then shape into "S" shapes. Place on the prepared cookie sheet. Bake in the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 36 cookies

Calories: 136.8
Fat: 6.3 g
Saturated fat: 1.6 g
Carbohydrates: 17.7 g
Sugars: 5.7 g
Dietary fiber: 0.4 g
Protein: 2.2 g
Cholesterol: 15.6 mg
Sodium: 61 mg
Pineapple Marinated Pork


Ingredients:
ground cinnamon, ground ginger, salt, fresh pineapple, fresh cilantro

Directions:
Place pork in a flat glass dish., Combine the pineapple juice, cinnamon, ginger and salt. Pour over pork,., Cover and refrigerate 2-12 hours., Coat a grill with cooking spray and preheat for 5 minutes., Grill pork for 3 minutes. Top each tenderloin with a pineapple slice., Grill 2-3 minutes longer, or until done., Garnish each tenderloin with slivered almonds and cilantro.
Mango-Habanero Chicken Wings
Category: appetizers-and-snacks
By Jeff Reddy

Being a big fan of restaurant-style mango-habanero wings, I set out to create something similar. I found multiple recipes online, but none seemed up to my standards. After about a year of making a few and combining different ideas, I came up with this one. Every time I've made this, it's been a huge hit and people are always asking me for the recipe, so here it is. The cornstarch absorbs extra moisture and forms a very thin crispy crust on the wings. It's not a heavy breading, it just adds a bit of crunch.

Ingredients:
30  chicken wing sections
1 (12 ounce) can mango nectar
¼ cup brown sugar
6  habanero peppers, stemmed
2 tablespoons soy sauce
1 tablespoon sriracha hot chili sauce
1 tablespoon rice vinegar
1 stick butter
3 cloves garlic, minced
2 tablespoons honey
1 cup cornstarch
2 cups vegetable oil for frying

Directions:
Rinse chicken wings and pat dry with paper towels. Place wings on a baking sheet and refrigerate to dry a bit more. Combine mango nectar, brown sugar, habanero peppers, soy sauce, sriracha sauce, and vinegar in a food processor. Mix until peppers are pureed; seeds will still be visible. Remove food processor lid carefully; the pepper fumes can be strong. Melt butter in a saucepan over medium heat. Add minced garlic; cook until fragrant, about 30 seconds. Add the mango-habanero mixture immediately; bring to a simmer, stirring frequently. Reduce heat to medium-low; add honey. Simmer, stirring frequently, until sauce is reduced by 75% and thickened to a glaze, 45 minutes to 1 hour. Remove from heat. Preheat the oven to 200 degrees F (95 degrees C). Heat oil in a deep-fryer to 350 degrees F (175 degrees C). Coat wings lightly with cornstarch. Place 5 to 6 wings in the hot oil; fry until golden brown and crispy, about 8 minutes. Place wings on a paper towel to absorb excess oil; transfer to the preheated oven to keep warm. Repeat until all wings have been fried and drained. Place wings in a large bowl. Pour half the sauce over the wings and mix, coating the wings with the sauce. Continue adding the remaining sauce until you have coated the wings to your liking.

Prep time: 20 mins
Cook time: 1 hr 33 mins
Total time: 1 hr 53 mins
Yields: 30 wings

Calories: 450
Fat: 29 g
Saturated fat: 10.6 g
Carbohydrates: 28.5 g
Sugars: 14.1 g
Dietary fiber: 0.7 g
Protein: 18.6 g
Cholesterol: 80.3 mg
Sodium: 366.6 mg
2Bleu's Zucchini & Yellow Squash Casserole


Ingredients:
zucchini, kosher salt, black pepper, olive oil, onions, bell peppers, garlic cloves, butter, crushed red pepper flakes, sour cream, parmesan cheese

Directions:
Preheat oven to 350°F IN BATCHES, Saute the squashes in a little olive oil, seasoned with salt and pepper, over medium heat until it has broken down and slightly browned, about 15 to 20 minutes, covered at first to release liquid, then stirring occasionally to brown.
Place into large collander in the sink and gently pour the squashes into the collander, allowing to drain 10-15 minutes, Then placing them in a very large bowl. Continue with your next batch until you have cooked all the squashes. (my large skillet took 2 batches].
To the same skillet (now empty], melt the butter and saute the onions, garlic, and bell peppers for about 5 minutes. (season with more salt and pepper if desired].
Remove from heat, and immediately add the crushed red pepper flakes, sour cream, cheddar, and parmesan cheeses. Stirring to incorporate quickly.
To a very large bowl, place all squash, then pour the onion/cheese mixture over top. Stir gently and thoroughly to incorporate the casserole.
Pour mixture into a 9x13 (or larger] buttered casserole dish and top with crushed Ritz crackers. Bake for 30-40 minutes. Let cool 5-10 minutes before serving, allowing casserole to set up.
Broccoli Salad


Ingredients:
fresh broccoli, Chinese cabbage, bacon, cheddar cheese, mayonnaise, sugar, white vinegar

Directions:
Slice (shave] the broccoli heads, using as little of the stalks as possible.
Slice the Chinese cabbage into very thin strips, using mainly the top and sides.
(Remove the large thicker/spiny pieces].
Mix together the brocolli, cabbage and bacon.
Mix the mayonnaise, sugar and vinegar.
Then add the cheese to this mixture forming a very thick dressing.
Add the dressing to the broccoli mixture, stirring very strongly (roughly] until the dressing is completely distributed.
Refrigerate at least a couple of hours, or overnight.
Leftovers keep well in the refrigerator for a few days.  Will just need to be stirred.
Ld's Homemade Mayonnaise


Ingredients:
eggs, dry mustard, apple cider vinegar, seasoning salt

Directions:
Blend eggs, vinegar, mustard and seasoning salt in the blender; add oil very slowly (steady flow] while blender continues to run.
Might need to stir toward end of adding oil.
Original Mexican Flan Napolitano
Category: world-cuisine
By gem

This original Mexican recipe for flan napolitano is an incredibly rich and creamy creme caramel, a type of custard, that is steamed instead of baked.

Ingredients:
¼ cup white sugar
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can evaporated milk
5  eggs
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract

Directions:
Place sugar into a 9-inch ring mold and cook over medium-high heat, stirring constantly, until sugar melts and turns golden, about 10 minutes. Watch carefully for syrup to start to change color as it burns easily. Let caramel cool and harden, about 20 minutes. Combine sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend  until smooth, about 1 minute. Pour mixture over the hard caramel syrup in the tin and cover with aluminum foil. Pierce foil in the center hole of the ring with a knife; peel back foil, leaving hole uncovered for steam to circulate. Place a metal rack inside a large pot over medium heat. Add water to almost reach the rack; bring to a boil. Place the mold on the rack, cover the pot, and steam until flan is set and firm, about 45 minutes. Unmold flan onto a serving plate and let cool before serving.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 261.2
Fat: 13.9 g
Saturated fat: 8.1 g
Carbohydrates: 26 g
Sugars: 25.5 g
Protein: 8.9 g
Cholesterol: 118.7 mg
Sodium: 160.9 mg
Chicken Tequila Sunrise


Ingredients:
frying chicken, onions, fresh cilantro, honey, garlic cloves, dried oregano, cumin, salt, ground pepper

Directions:
Preheat oven to 425 degrees.
Spray a shallow baking pan (with sides] large enough to accommodate the chicken in a single layer with non-stick cooking spray.
Place unseasoned chicken pieces, skin-side up, in baking pan; place pan in preheated oven for 25 minutes to crisp skin and melt fat.
Remove from oven and pour off fat.
Place onion slices under chicken pieces.
Combine remaining ingredients and pour over chicken.
Return to oven for 20 minutes or until chicken is tender and crisp, and liquid thickens.
Kittencal's Onion and Garlic Hamburgers/Burgers


Ingredients:
ground beef, Worcestershire sauce, garlic cloves, onion, cayenne pepper

Directions:
Mix all ingredients together using clean hands adding in a small amount of breadcrumbs or crushed cracker crumbs ONLY if needed to hold the mixture together.
Shape into six patties.
Place the patties onto a large plate; cover and refrigerate for 6-24 or more hours.
Before cooking the patties make an indent using your finger into the middle of each patty (this will reduce any shrinkage and prevent the patties from puffing up like a meatball when cooking].
Grill, broil or fry until completely cooked through.
The Realtor's Garlicky Cucumbers


Ingredients:
cucumbers, onion, vinegar, water, garlic powder, salt, black pepper

Directions:
Mix all ingredients together in a medium bowl.
Refrigerate and let sit for several hours before serving- overnight is even better.
Indian Fry Bread
Category: bread
By Stargazer42

This crisp and bubbly bread is wonderful for Indian tacos or served as a dessert with powdered sugar or sugar and cinnamon. We put refried beans, Mexican-seasoned ground beef, grated cheese, lettuce, tomatoes, black olives, salsa, and sour cream on top to make a great main dish for dinner.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup cold water
1 tablespoon vegetable oil
oil for frying

Directions:
Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball. Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round. Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.

Prep time: 15 mins
Cook time: 1 min
Total time: 16 mins
Yields: 10 fried breads

Calories: 123
Fat: 3.8 g
Saturated fat: 0.5 g
Carbohydrates: 19.3 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 2.6 g
Sodium: 214.8 mg
Vegan Black Bean Burgers
Category: main-dish
By jeshaka

Easy black bean burgers for everyone! You don't need to follow the recipe or amounts exactly. I never do. Serve with your favorite burger fixings and sweet potato fries.

Ingredients:
1 (15 ounce) can black beans, drained and rinsed
⅓ cup chopped sweet onion
1 tablespoon minced garlic
3  baby carrots, grated  (Optional)
¼ cup minced green bell pepper  (Optional)
1 tablespoon cornstarch
1 tablespoon warm water
3 tablespoons chile-garlic sauce (such as Sriracha®), or to taste
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon salt
¼ teaspoon ground black pepper
2 slices whole-wheat bread, torn into small crumbs
¾ cup unbleached flour, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Mash black beans in a bowl; add onion, garlic, carrots, and green bell pepper. Mix. Whisk cornstarch, water, chile-garlic sauce, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl. Stir cornstarch mixture into black bean mixture. Mix whole-wheat bread into bean mixture. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms. Spoon 'burger-sized' mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound. Shape into burgers. Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 263.8
Fat: 1.4 g
Saturated fat: 0.3 g
Carbohydrates: 51.7 g
Sugars: 3.9 g
Dietary fiber: 11.3 g
Protein: 11.6 g
Sodium: 1263.5 mg
Strawberry Cake


Ingredients:
flour, sugar, eggs, frozen strawberries, pecans, baking soda, ground cinnamon

Directions:
Preheat oven to 350 degrees., Mix dry ingredients and seasonings., Add eggs, strawberries, and oil., Beat well with mixer., Pour into greased bundt pan., Bake 1 hour at 350 degrees., Cool slightly before removing from pan., .Glaze., 1/4 cup strawberry juice., 1 to 2 tablespoons melted butter., 2 cups powdered sugar., Beat all with mixer until smooth., Drizzle over warm cake.
Grilled Chicken Teriyaki Skewers with Miso Ranch
Category: world-cuisine
By Chef John

If ‘teri' means ‘shine,' and ‘yaki' refers to grilling, then these chicken skewers are the poster children for teriyaki. Marinated in soy sauce, sake, and mirin, the chicken is grilled to sweet, smoky perfection and dipped in a refreshing, herby miso ‘ranch' sauce that'll send your summer cookout guests into a frenzy. The only bottles not invited to this party are bottled teriyaki sauces! Garnish with sesame seeds if desired.

Ingredients:
12 bamboo skewers
2 pounds skinless, boneless chicken thighs
½ cup soy sauce
½ cup sake
⅓ cup mirin (Japanese sweet wine)
2 teaspoons finely grated ginger
2 tablespoons minced green onions
¼ cup brown sugar
1 tablespoon vegetable oil
¾ cup mayonnaise
¼ cup sour cream
⅓ cup buttermilk
1 tablespoon white miso paste, or to taste
1 tablespoon minced green onion
1 clove garlic, crushed
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
freshly ground black pepper to taste
1 pinch cayenne pepper

Directions:
Soak bamboo skewers in water. Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, ginger, green onions, brown sugar, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours. Combine mayonnaise, sour cream, buttermilk, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined. Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze. Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side. Serve skewers next to the miso ranch dressing and brush with reserved glaze.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 45 mins
Yields: 12 small skewers

Calories: 280.3
Fat: 18.6 g
Saturated fat: 4 g
Carbohydrates: 9.6 g
Sugars: 7.8 g
Dietary fiber: 0.3 g
Protein: 14.3 g
Cholesterol: 54.2 mg
Sodium: 788 mg
Sweet Potato and Chickpea Masala
Category: everyday-cooking
By purplerose

I had some leftover bread that has a short shelf-life. So, I guess this spicy recipe goes well with it. Decided to add sweet potato to the original chana masala, as I didn't want that to go to waste, too. And it tasted good!

Ingredients:
1 tablespoon ghee (clarified butter)
1 tablespoon vegetable oil
1 (1 inch) piece fresh ginger, peeled and chopped
2 cloves garlic, minced
1  onion, diced
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder  (Optional)
½ teaspoon garam masala
½ teaspoon ground turmeric
water as needed
2 large sweet potatoes, peeled and diced
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
1 cup water, or more as needed
1 teaspoon salt, or to taste
2  tomatoes, chopped
1 tablespoon chopped fresh cilantro

Directions:
Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more. Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds. Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick. Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 3 servings

Calories: 514.6
Fat: 10.9 g
Saturated fat: 3.7 g
Carbohydrates: 96 g
Sugars: 18.6 g
Dietary fiber: 16.9 g
Protein: 11.7 g
Cholesterol: 10.9 mg
Sodium: 1243.9 mg
Praline Fudge


Ingredients:
evaporated milk, sugar, butter, vanilla extract, pecans

Directions:
Mix the milk and sugar (equal parts of cream and sugar if you are adding to recipe].
Boil until thermometer reaches 210F and add butter and vanilla.
When temperature reaches soft ball stage add 1-1/2 cups pecans.
When temperature reaches 2 degrees higher than soft ball stage, turn heat off and whip until it feels heavy.
Spoon on buttered platter by spoonfuls.
Allow to cool.
NOTE: If doubling recipe, cook 2 degrees higher.
Soft ball stage is 235 degrees F.
Rose Kennedy's Cake


Ingredients:
flour, sugar, eggs, salt, vanilla extract, baking soda, walnuts, Cool Whip, confectioners' sugar, walnuts, cream cheese, margarine

Directions:
Preheat oven to 350°F.
CAKE:
In mixing bowl beat eggs. Add sugar, flour and salt. mix well. Add vanilla extract, pineapple and walnuts; mix well.
Spray an 11 x 17-inch pan.
Add baking soda to mixture and pour in pan.
Bake 30 to 35 minutes.
Cool completely before frosting cake.
FROSTING:
Melt margarine.
Put margarine, cream cheese and Cool Whip in bowl; mix well.
Add nuts.
Add sugar and mix well.
Pour over cake. Refrigerate at least 1 hour before serving.