xiaoxl/recipe_data huggingface dataset:
Lamb with Spinach (Dilli Ka Saag Gosht)


Ingredients:
black peppercorns, whole cloves, bay leaves, cardamom pods, onions, garlic, ginger cube, lamb, cumin seeds, cayenne pepper, salt, plain yogurt, fresh spinach, garam masala

Directions:
Heat the oil in a large pot over a medium-high flame.
When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods.
Stir for a second.
Now put in the onions, garlic and ginger.
Stir and fry until the onions develop brown specks.
Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt.
Stir and fry for a minute.
Add 1 tablespoon of the yogurt.
Stir and fry for a minute.
Keep doing this until all yogurt has been incorporated.
The meat should also have a slightly browned look.
Add the spinach and the remaining salt.
Stir to mix.
Keep stirring and cooking until the spinach wilts completely.
Cover tightly and simmer on low heat for about 1 hour or until meat is tender.
Remove the lid and add the garam masala.
Turn the heat to medium.
Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce.
Remove the whole spices and serve.
Smothered Beef and Bean Burrito Casserole


Ingredients:
ground beef, beef roast, green chilies, flour tortillas, green chili sauce, cheese, romaine lettuce, tomatoes, sour cream

Directions:
Brown the ground beef with the salt and pepper to taste (if using shredded meat that has already been cooked, skip this step.
Mix the meat, beans and green chilies together.
Cut the tortillas in half; lay them in a 9 x 13 rectangular pan, placing the cut edges square to the side of the pan, over lapping as needed.
Spread 1/3 of the meat and bean mixture on top of tortillas.
Pour 1/2 cup of the sauce over the meat.
Sprinkle on 1/2 cup of the cheese.
Repeat layer once more.
Add one more layer by adding tortillas and meat mixture.
Top with another layer of tortillas; pour last cup of sauce over the tortilla covered casserole.
Sprinkle with remaining cheese.
Bake in 350 degree oven until hot and the cheese is melted.
Top with lettuce and tomatoes.
Serve with sour cream.
Chicken Crock Pot With Mushroom Onion Gravy


Ingredients:
boneless skinless chicken breasts, garlic powder, crushed red pepper flakes, peppercorn, salt

Directions:
In a crockpot add mushroom soup and onion soup mix, mix well and add chicken breast and seasoning - crushed peppercorn, creole seasoning, garlic powder.
Cook on high for 4-5 hours, or on low for 6-8 hours.
Garnish with Onion rings and FRENCH'S® French Fried Onions.
Serve with Rice.
Honey-Garlic Moose Meatballs
Category: appetizers-and-snacks
By Kristen Rose

Bull moose is the best meat to use with this recipe. Have a pro, or yourself grind it like hamburger.

Ingredients:
¼ cup minced garlic
¼ cup soy sauce
½ cup honey
2 tablespoons garlic powder
3 tablespoons onion powder
1 ½ teaspoons chili powder  (Optional)
3 pounds ground moose
2 tablespoons canola oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir together the minced garlic, soy sauce, and honey together in a small saucepan.  Stir in garlic powder, onion powder, and chili powder.  Bring to a simmer over medium-high heat, then reduce heat to medium-low and gently simmer for 15 minutes, then set aside. While the sauce is simmering, roll the ground moose into meatballs in 2 tablespoon portions.  Heat the canola oil in a large skillet over medium-high heat.  Cook the meatballs in batches until well browned, and cooked through, 10 to 15 minutes; drain well. Place the drained meatballs into a baking dish.  Pour on the sauce, and stir until well coated.  Bake in preheated oven for about 20 minutes so the meatballs absorb some of the sauce.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 48 meatballs

Calories: 176.9
Fat: 3.1 g
Saturated fat: 0.4 g
Carbohydrates: 15.5 g
Sugars: 12.7 g
Dietary fiber: 0.5 g
Protein: 21.7 g
Cholesterol: 55.3 mg
Sodium: 355.2 mg
Orzo and Vegetable Salad


Ingredients:
cider vinegar, Dijon mustard, dried basil, salt, pepper, frozen green pea, green onions, red bell pepper

Directions:
Cook orzo according to package directions; cool.
Combine orzo, peas, onions and bell pepper in large bowl, pour dressing over and toss.
Cover; chill several hours or overnight. Serve in lettuce cups; garnish with tomato.
Babychops' Bomb Diggity Cheddar Herb Biscuits


Ingredients:
all-purpose flour, baking powder, baking soda, sugar, kosher salt, butter, butter, buttermilk, cheddar cheese, cheddar cheese

Directions:
Preheat oven to 450.
Combine first 6 ingredients.
Pulse in cold butter bits until coarse meal texture with some pea sized butter bits.
Add buttermilk & pulse until moistened.
Mix in 2 cups cheese.
Turn onto lightly floured surface and knead to combine.
Roll out to about 3/4" and cut into circles, if you don't have a cutter take the top & bottom off a soup can, works just as well.
Place biscuits onto a nonstick cookie sheet, spoon melted butter onto each & top w/remaining cheese.
Bake in upper rack so bottoms don't burn for about 20 minutes until golden & cheese is melty.
Enjoy!  We couldn't get enough of them --   This recipe makes a mess of biscuits and they're even better re-heated (2 in the microwave for 30 seconds is perfect].
Frosty Cocktail


Ingredients:
"vodka"

Directions:
Add all ingredients to blender and blend on high until smooth., Pour into rocks glasses and serve with straw.
Extra Creamy Rice Pudding


Ingredients:
sugar, full-fat milk, half-and-half cream, vanilla, cinnamon, eggs, butter, golden raisin

Directions:
In a heavy-bottomed saucepan stir together sugar with milk, cream, cooked rice, vanilla and cinnamon; bring to a boil uncovered over medium-low heat, stirring often.
Reduce the heat to low and cook uncovered, stirring occasionally especially as it thickens for about 15 minutes.
Then lightly stir in eggs; continue cooking stirring often until the mixture thickly coats the spoon and the rice is very soft (about 10 minutes].
Stir in butter (if using] and raisins.
Snowy Java Jet Cappuccino


Ingredients:
white chocolate, brandy, Creme de Cacao, vanilla, chocolate

Directions:
Heat cream until almost boiling.
Remove from heat and add chocolate.
Whisk until melted and smooth.
Stir in liqueurs and vanilla.
Return to low heat and whisk until foamy.
Pour espresso into a large mug, then spoon chocolate mixture over the espresso. Top with whipped cream and the chocolate covered coffee bean.
Tuna Salad or Sandwich Spread


Ingredients:
tuna packed in oil, onion, celery, pecans, mayonnaise

Directions:
Put all ingredients into a bowl and mix well., Serve on lettuce leaves for a luncheon or make sandwiches.
Mock Pink Champagne


Ingredients:
sugar, water, cranberry juice

Directions:
"Chill all ingredients. Mix in pitcher. Store it in the fridge and serve in champagne flutes."
Cottontail Bunny Salad


Ingredients:
pear, raisins, cottage cheese, marshmallows, leaf lettuce

Directions:
Place pear half, cut side down, on individual lettuce leaf.
Making small slits to help hold in place, add red hot for nose, raisin halves for eyes, almonds for ears, and cottage cheese for tail.
If serving very soon, the marshmallow is a fun substitute for a tail; exposed to air too long, it will become much less appealing!
Fruit and Mallow Coleslaw


Ingredients:
cabbage, crushed pineapple, miniature marshmallow, coconut, mayonnaise

Directions:
Combine first 5 ingredients in a bowl., Mix mayonnaise and reserved juice in a separate bowl., Pour as much over salad as needed., Toss well to mix.
Get Hooked Crock Pot Chili


Ingredients:
onions, garlic cloves, beer, Del Monte crushed tomatoes with mild green chilies, no-salt-added tomato sauce, black beans, Worcestershire sauce, Gebhardt® Chili powder, kosher salt, cinnamon, onion powder, ground cumin, black pepper, dried ancho chile powder, garlic powder, chili powder

Directions:
Assemble both of your spice dumps in two individual bowls, cover the 2nd spice dump with plastic wrap and set aside.
Chop bacon, onion and garlic.
Cook bacon and onions in a large pot over medium heat 5 minutes or until browned.
Uncover and stir in garlic; cook for 1 minute.
Increase heat to medium-high; add ground beef and stew meat to the onion mixture.
Cook 5 minutes or until browned, stirring to crumble ground beef.
In a crock pot, add beer OR beef broth.
Stir in both cans of tomatoes, tomato sauce, black beans, Worcestershire sauce and Spice Mix Dump 1. Cook on low for 4-8 hours.
One hour before you are ready to serve, add in Spice Mix Dump 2. Stir well to combine.
Raise crock pot to high and cook for an additional hour with the lid slightly vented to allow some evaporation of the juices.
SERVING SUGGESTIONS & LEFTOVERS: Serve with 2% sharp cheddar cheese, fresh diced onion, lite sour cream and crackers, if desired. Leftovers are great for chili pizza topped with 2% cheddar, baked and then topped with fresh scallion and lite sour cream. Also, Chili Joe sandwiches topped with cheddar. And the old standby- Frito's topped with chili, chopped onion, jalapenos, cheddar and sour cream.
Strawberry Rhubarb Pie With Almond Streusel


Ingredients:
fresh strawberries, fresh rhubarb, granulated sugar, orange zest, lemon juice, vanilla extract, allspice, quick-cooking tapioca, unsalted butter, flour, brown sugar, salt, nutmeg, unsalted butter

Directions:
Preheat oven to 400 degrees F.
Form pie crust in 9-inch pan; refrigerate while preparing the rest of ingredients.
In a large mixing bowl, gently toss strawberries through tapioca, and let rest for five minutes.  While resting, prepare streusel.
In a small food processor or with a pastry blender, mix flour, brown sugar, nutmeg and salt.  Briefly pulse or blend butter into flour mixture to get pea-sized lumps of butter.  Add almonds, and pulse/blend one or two more seconds to slightly break up almonds.  Set aside.
Pour pie filling into pie crust; dot with 2 TBS. butter.  Sprinkle streusel topping evenly on top of filling.
Place pie on baking sheet and bake at 400 for 25 minutes.  Remove pie from oven, reduce temperature to 350 degrees, then wrap crust edge with foil to prevent over-browning.  Bake 40-45 minutes more, or until streusel is golden brown and filling has begun to bubble through spots around the middle of pie.
Remove from oven and let cool at least two hours before serving.
(The pie does seem a little "low" when you first assemble, but it puffs/rises towards the end of baking.  Don't try to compensate by adding more filling, or you'll have a mess!].
Rizogalo (Greek Rice Pudding)
Category: world-cuisine
By Diana Moutsopoulos

Greek rice pudding is simple, comforting, and delicious. Some people in Greece make it with eggs, but my aunt prefers without. Best enjoyed cold - if you can wait that long!

Ingredients:
2 cups water
½ cup uncooked short-grain white rice
2 cups whole milk
4 tablespoons white sugar
½ cup whole milk
4 tablespoons cornstarch
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon, or more to taste

Directions:
Bring water and rice to a boil in a saucepan. Immediately reduce heat to medium-low. Simmer uncovered very slowly, stirring occasionally, until most of the water has been absorbed and rice is soft, about 30 minutes. Pour 2 cups milk and sugar into the saucepan and increase heat to high. Meanwhile, stir together 1/2 cup milk and cornstarch in a bowl. Once rice-milk mixture is boiling, add cornstarch mixture and vanilla extract. Stir until well combined. Remove from heat. Ladle rice pudding into individual serving dishes and sprinkle with cinnamon. Allow to cool to room temperature. Refrigerate until well chilled, at least 4 hours.

Prep time: 5 mins
Cook time: 40 mins
Total time: 4 hrs 45 mins
Yields: 6 servings

Calories: 175.6
Fat: 3.4 g
Saturated fat: 1.9 g
Carbohydrates: 31.2 g
Sugars: 13.1 g
Dietary fiber: 0.6 g
Protein: 4.4 g
Cholesterol: 10.2 mg
Sodium: 43.8 mg
Santa Maria Grilled Tri-Tip Beef
Category: main-dish
By Chef John

The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.

Ingredients:
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1 ½ teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried rosemary
¼ teaspoon cayenne pepper
1 (2 1/2 pound) beef tri-tip roast
⅓ cup red wine vinegar
⅓ cup vegetable oil
4 cloves crushed garlic
½ teaspoon Dijon mustard

Directions:
Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours. Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients. Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes. Preheat an outdoor grill for high heat, and lightly oil the grate. Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.

Prep time: 20 mins
Cook time: 25 mins
Total time: 5 hrs 15 mins
Yields: 6 servings

Calories: 452.4
Fat: 24.1 g
Saturated fat: 5.8 g
Carbohydrates: 3.6 g
Sugars: 0.4 g
Dietary fiber: 0.7 g
Protein: 52.5 g
Cholesterol: 166.2 mg
Sodium: 854.9 mg
Apple, Cinnamon & Walnut Oatmeal


Ingredients:
butter, apple, walnuts, pumpkin pie spice, cinnamon, brown sugar, water, water, rolled oats, cinnamon, sugar

Directions:
*Note:Oatmeal ingredients and cooking instructions based off my favorite brand of rolled oats and may vary from your own; I recommend following your own brand's directions to make 4 servings.
Over medium heat, melt butter in skillet.
Add apples and walnuts and sauté for a couple of minutes, then add pumpkin pie seasoning and cinnamon.
Continue to sauté for another minute, stirring continuously.
Once apples have softened a bit, add brown sugar and 2 tablespoons water.
Continue to sauté for a few more minutes, until apples are"al dente".
Remove from heat.
Bring 4 cups water to a boil, add oats.
Cook for 10-20 minutes over medium heat, depending on your desired thickness.
When oatmeal is about 80% of your desired thickness, add apple mixture and mix in well.
Add cinnamon and sugar to taste.
Remove from heat and let stand until it reaches your desired consistency.
Serve with a little bit of your favorite milk.
Singapore Sling Cocktail
Category: drinks
By Home Happy Hour

Variations of the classic Singapore Sling abound, but mix up one of these potent and sweet cocktails with this recipe and you'll be pleased with the results.

Ingredients:
1 cup ice
1 ½ fluid ounces gin
½ fluid ounce cherry-flavored brandy
¼ fluid ounce triple sec
¼ fluid ounce Benedictine® liqueur
4 fluid ounces pineapple juice
½ fluid ounce lime juice
½ fluid ounce grenadine syrup
1 cup ice
1 slice fresh pineapple
1  maraschino cherry

Directions:
Fill a Collins glass with 1 cup ice and set aside in the freezer. Combine gin, cherry-flavored brandy, triple sec, Benedictine, pineapple juice, lime juice, and grenadine in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the prepared Collins glass. Garnish with slice of pineapple and a cherry.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 cocktail

Calories: 356.1
Fat: 0.3 g
Carbohydrates: 43.9 g
Sugars: 30.1 g
Dietary fiber: 1.2 g
Protein: 0.8 g
Sodium: 10 mg
Mom's Oil Crust Pie Shell


Ingredients:
flour, salt, cold water

Directions:
Sift the flour and salt into a large mixing bowl.
In a separate bowl, combine the oil and water (and milk, if using 2 Tbsp water and 2 Tbsp milk].
Pour liquid mixture all at once into the sifted mixture, and then - with your hands - press the dough into a smooth ball.  Be careful not to overwork the dough or it can become tough; it will be somewhat crumbly and soft.
To use, press the dough into the pie shell and shape the edges into flutes with your fingers.  If there are thin spots, the dough is soft enough to easily to press extra into them with no worries.
Note: use any left over pieces of dough by baking them into little snack crackers.  This dough freezes and thaws really well!
Fortune Cookies


Ingredients:
butter, sugar, flour, vanilla extract

Directions:
Cut a stencil out of a plastic coffee can lid in the shape of a 3-inch disk.
Whip the egg whites until stiff and chill.
In a mixer, cream the butter, then add the sugar and continue mixing.
Add the flour and blend in, then add the vanilla and blend again.
Add the chilled egg whites and mix on low until well incorporated and the batter is smooth.
With a small offset spatula, spread batter through the stencil so it is a circle onto parchment paper, about 6 per cookie sheet.
B ake in a preheated 350-degree oven until light golden brown, 7 to 8 minutes.
Quickly remove the pan from the oven and one at time place a fortune across the center with a bit hanging out.
Fold cookie circle in thirds over fortune with flaps only slightly overlapping each other.
Turn over and bring opposing sides together and pinch.
Let cool.
For Kids: Bugs' Company Carrots


Ingredients:
carrots, butter, honey, salt, water

Directions:
Slice the carrots.
Combine all ingredients in a saucepan.
Cover and cook on medium low heat for about 30 minutes, until the carrots are tender.
Stir once in a while.
For the microwave:.
Use only 1 tablespoon water.
Put everything but the salt in a microwave safe bowl.
Cover lightly and microwave on high 6-7 minutes, until carrots are almost tender.
Make sure to stop the microwave and stir it a few times!
Stir in salt when carrots are done.
Sous Vide Cod
Category: seafood
By Bren

Never eat another piece of overcooked cod again! This sous vide method produces cod that is flaky and moist and there's very little hands-on time.

Ingredients:
2 (4 ounce) cod loins
1 pinch salt and freshly ground black pepper
1  lemon
2 teaspoons butter
1  shallot, thinly sliced

Directions:
Fill a large pot with water. Attach an immersion circulator to the pot. Set the temperature to 130 degrees F (54 degrees C) and the timer to 35 minutes. Season cod lightly with salt and pepper. Zest 1/2 of the lemon over each piece. Slice lemon. Place butter and 2 lemon slices over the lemon zest. Place 1/2 of the shallot slices in the bottom of a resealable bag and place 1 cod loin on top. Repeat with second piece of cod and remaining shallot slices. Close the bags, leaving 1 small corner open. Lower the bags into the water and submerge until all the air has been expelled. Close the corners. Wait until timer goes off and remove the bags. Carefully transfer cod onto 2 plates. Drizzle 1 tablespoon of cooking liquid from the bag over each cod loin. Garnish with extra lemon slices.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 2 (4-ounce) cod fillets

Calories: 155.4
Fat: 4.9 g
Saturated fat: 2.7 g
Carbohydrates: 10 g
Sugars: 0.8 g
Dietary fiber: 2.7 g
Protein: 21.1 g
Cholesterol: 51.7 mg
Sodium: 181.6 mg
Claudia's Chocolate Chip Cookies


Ingredients:
butter, sugar, brown sugar, eggs, vanilla extract, flour, baking soda, bittersweet chocolate chips

Directions:
Preheat the oven to 325°F.
Cream the butter and sugars until light and fluffy.
Add the eggs and vanilla extract and stir well.
Add the flour and baking soda and mix to combine.
Stir in the chocolate chips.
Drop rounded teaspoonfuls (approx. golf ball sized] onto a baking sheet about 2 inches apart.
Bake at 325F for 12 minutes (until the edges just barely start to brown]. Cool on the sheet for a couple minutes before removing to a wire rack to finish cooling.
Tender Italian Baked Chicken


Ingredients:
fat-free mayonnaise, parmesan cheese, garlic powder, boneless skinless chicken breast halves

Directions:
Preheat oven to 425 degrees F (220 degrees C].
In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder.
Place bread crumbs in a separate bowl.
Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat.
Arrange coated chicken on a rack over a baking sheet.
Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.
Cheesy Roasted Corn and Chicken With Green Chilies Soup


Ingredients:
tomatoes, onion, chicken breasts, whole green chilies, diced green chilies, chili powder, flour, margarine, skim milk, reduced-fat sour cream, fresh cilantro

Directions:
1  In medium pot, bring seasoned chicken stock and chicken to a boil -- turn down and let simmer covered for about 15 minute Remove from heat.
2  In crock-pot. Add onions, peppers, tomatoes, spices, and dry roasted corn. Add cubed chicken and broth. Cook on high setting for about 3 1/2 - 5 hours until corn is tender.
3  Combine margarine and flour to make a roux. Stir into soup. Slowly add milk and sour cream, stirring to incorporate. cook on high until soup thickens slightly. Reduce heat and let cook for a about another half hour on low.
4 Stir in cheese.
6 Serve with chopped cilantro and tortilla chips, Tabasco, rice etc. Texture of the soup should be velvety.not thick.
Marmalade Scones


Ingredients:
sugar, salt, flour, baking powder, butter, eggs, milk, marmalade, brown sugar

Directions:
Combine the sugar, salt, baking powder, and flour.  I usually do 2/3 white, and 1/3 wholewheat flour for a slightly grainy look.
Add the butter with your hands, until the mixture looks crumbly.
In a smaller separate bowl, blend the eggs and milk, then add these to the above, not mixing thoroughly.
Now, measure out 1/4 cup marmalade (or less] and gradually add the full amount of marmalade until a satisfactory taste level is reached.  I usually do the full 1/2 cup, but do as you please- not everyone likes marmalade as much as I do!
Roll into a flat-ish disc about 1 1/2" thick.  Cut into 12 triangles/square shapes.  Place on a baking sheet lined with parchment paper for an easy cleanup.
Bake for 10-15 minutes at 425F until golden brown.  For an elegant look, bake for the last 3-5 minutes with brown sugar sprinkled on top.
Finally, enjoy!  These are best when served hot.
Coconut Macadamia Encrusted Halibut


Ingredients:
halibut steaks, coconut milk, honey, honey, butter

Directions:
pre-heat oven to 425.
combine coconut milk and 1/4 cup of honey in a baking dish.
marinate halibut in the mixture for 30 minutes or longer.
in the mean time, place macadamia nuts in food processor until finely crushed.
combine bread crumbs, macadamia nuts and coconut shavings on a large plate or platter.
roll halibut steaks in bread crumb mixture, and transfer to a greased baking dish or cookie sheet.
combine remaining honey and butter in a small bowl and microwave for 30 seconds (or until liquid].
drizzle over halibut.
bake for 15 minutes uncovered, or until cooked through.
Italian Love Cake
Category: world-cuisine
By Rene

Easy to make and delicious too!

Ingredients:
1 (18.25 ounce) package chocolate cake mix
2 pints part-skim ricotta cheese
¾ cup white sugar
1 teaspoon vanilla extract
4  eggs
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (12 ounce) container frozen whipped topping, thawed

Directions:
Prepare cake mix as directed on box.  Pour batter into 9 x 13 x 2 inch greased baking dish.  Set aside. Combine ricotta cheese, sugar, vanilla, and eggs.  Blend well.  Spread mixture evenly over the top of the cake batter. Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish,  90 minutes if using a metal pan. Blend pudding mix and milk until thickened.   Blend in whipped topping.  Spread over cooled cake.

Prep time: 25 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 55 mins
Yields: 1 - 9 x 13 inch cake

Calories: 348
Fat: 15.7 g
Saturated fat: 8.7 g
Carbohydrates: 42.9 g
Sugars: 28.7 g
Dietary fiber: 0.9 g
Protein: 11.1 g
Cholesterol: 62 mg
Sodium: 428.4 mg