xiaoxl/recipe_data huggingface dataset:
Kulu'wa (Eritrean Chopped Meat)


Ingredients:
butter
Tegelese Tesmi (Eritrean Herb Butter]
onion
tomatoes
garlic cloves
berbere
top round steak
salt
pepper

Directions:
Saute onion in butter for 5 minutes. Add tomato, garlic and berbere. Add meat and saute for 10 minutes.
Serve on injera or a sourdough bread.
Slow Cooker Pulled Chicken Tacos
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Tacos always keep the family running home for dinner. Here's a new take on classic pulled chicken tacos, with a hint of sweet orange, tangy lime and savory soy sauce. There's minimal chopping and prep work, so you can get out of the kitchen fast. Use a slow cooker liner in this recipe to make clean-up even easier.

Ingredients:
1  Reynolds® Slow Cooker Liner
1 ½ pounds boneless, skinless chicken thighs (or mix of thighs and breasts)
1 teaspoon salt, divided
½ teaspoon crushed black pepper, divided
1 small onion, diced
4 cloves garlic, crushed
1  jalapeno, halved*
¾ cup orange juice
2 lime (2" dia)s limes, juiced
1 tablespoon soy sauce
2 teaspoons ground cumin
1 small bunch cilantro, stems cut off and leaves coarsely chopped
12 each corn tortillas
Serving suggestions: diced red onion, chopped cilantro leaves, fresh lime juice

Directions:
Line a 4-6 quart slow cooker with a Reynolds® Slow Cooker Liner. Trim any large pieces of fat from chicken thighs.  Season chicken with half the salt and pepper; add to slow cooker. Add onion, garlic, jalapeno, orange juice, lime juice, soy sauce, cumin, and the remaining salt and pepper to slow cooker.  Stir gently with a wooden or silicon spoon to combine. Cover and cook on high setting for 2 to 3 hours or low-heat setting for 4 to5 hours, until chicken is done. Carefully remove lid to allow steam to escape.  Use slotted spoon to transfer chicken to a large bowl or cutting board. Shred into bite-size chunks.  The chicken should easily shred when it is cooked through. Ladle out some of the juices from the slow cooker, leaving enough to mix with shredded chicken. Spoon shredded chicken back into lined slow cooker.  Season to taste with additional salt, pepper, and cumin, if necessary. Warm tortillas in oven or on stove top. To serve, top each tortilla with shredded chicken, diced red onion, chopped cilantro, and a squeeze of fresh lime juice.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 6 servings

Calories: 324.3
Fat: 13 g
Saturated fat: 3.4 g
Carbohydrates: 31.5 g
Sugars: 4.1 g
Dietary fiber: 4.5 g
Protein: 21.7 g
Cholesterol: 63.8 mg
Sodium: 620.4 mg
Quick Bruschetta Chicken Bake
Category: world-cuisine
By Heather

A simple yet creative chicken meal mimics the popular Italian appetizer 'bruschetta' for a delicious entree reminiscent of romantic Italian evenings.

Ingredients:
1 ½ pounds skinless, boneless chicken breast halves - cubed
1 teaspoon salt
1 (15 ounce) can diced tomatoes with juice
½ cup water
1 tablespoon minced garlic
1 (6 ounce) box chicken-flavored dry bread stuffing mix
2 cups shredded mozzarella cheese
1 tablespoon Italian seasoning

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray. Toss the cubed chicken with the salt in a large bowl. Place the chicken in a layer into the bottom of the baking dish. Stir together tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften. Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning. Spread the softened stuffing mixture on top. Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 349
Fat: 8.5 g
Saturated fat: 4.4 g
Carbohydrates: 25.9 g
Sugars: 4.6 g
Dietary fiber: 1.8 g
Protein: 39.2 g
Cholesterol: 90.3 mg
Sodium: 1257.3 mg
Peppermint Snowballs


Ingredients:
butter, margarine, powdered sugar, vanilla extract, cream cheese, milk, powdered sugar

Directions:
Heat oven to 350 degrees. Have baking sheets ready.
To make cookie: beat butter, powdered sugar, and vanilla in a large bowl with electric mixer until smooth. On low speed, gradually beat in flour. Chill 30 minutes or until firm.
To make filling: mix candy and 1/4 cup of the powdered sugar. Mix cream cheese and milk until smooth. Stir in remaining 1/2 cup powdered sugar, 3 tablespoons of candy mixture, and 1 drops food coloring.
Roll dough into 1-inch balls. Place 2 inches apart on baking sheets. Make deep hole in the center of each ball using fingertip or handle of a wooden spoon. Fill each hole with 1/4 teaspoon of the filling. (I find the easiest way to do this is with a pastry bag] Bake 12 to 14 minutes until set, but not brown (do not let filling bubble over top of cookies]. Roll in remaining candy mixture while still hot. Cool on wire racks.
Merry Cherry Brownies


Ingredients:
cream cheese, sugar, red maraschino cherry, maraschino cherry juice, egg, butter, sugar, vanilla, eggs, flour, salt

Directions:
Heat oven to 350. Grease bottom and sides of 13 x 9 inch pan with shortening or spray with cooking spray.
In medium bowl, beat all filling ingredients with spoon until smooth; set aside.
In 2 quart saucepan, melted chocolate and butter over low heat, stirring frequently, until smooth; remove from heat. Cool 5 minutes.
In large bowl, beat chocolate mixture, 2 cups sugar, the vanilla and 4 eggs with mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute. Stir in nuts.
Spread half of batter in pan. Spread filling over batter. Carefully spread remaining batter over filling. Gently swirl through batters with knife for marbled design.
Bake 45-50 minutes or until toothpick comes out clean. Cool completely, about 1 hour. FOr brownies, cut into 8 rows by 6 rows. Store covered in refrigerator.
Creamy Tomato Soup


Ingredients:
tomato sauce, heavy whipping cream, brown sugar, salt, white pepper, crouton, cheddar cheese, grape tomatoes, green onion

Directions:
In large saucepan, combine the first seven ingredients.
Cook and stir over medium heat until heated through (do not boil].
Garnish with croutons, cheese, tomatoes and/or onions.
Mango-Apricot Bread


Ingredients:
flour, baking soda, salt, cinnamon, butter, white sugar, egg, vanilla extract, mango, walnuts, coconut

Directions:
Preheat oven to 350 degrees F.
Lightly grease a 9x5-inch loaf pan.
In a large bowl, combine flour, baking soda, salt and cinnamon.
In another bowl, beat together the butter, oil and sugar until light and fluffy (sometimes I just do this by hand instead of using the mixer; the mixture is less airy, and the bread becomes more dense and rich].
Stir in the egg, then the vanilla.
Blend this mixture into the flour mixture.
Now fold in the mango, apricots, walnuts and coconuts; do not overmix.
Pour batter into prepared loaf pan, then bake in preheated oven for 50 to 60 minutes or until a knife inserted in the center comes out clean.
Finger Lickin' Good Mustard (Oven) Fried Chicken


Ingredients:
Dijon mustard, lemon juice, garlic cloves, fresh rosemary, ground black pepper, chicken thighs, parmesan cheese

Directions:
Preheat oven to 350 degrees F.
Combine mustard, lemon juice, garlic, rosemary, and pepper in a bowl.
In a sealable bag combine bran flakes and cheese.  Crush up the bran flakes slightly with hands on the outside of the bag.
Coat chicken with mustard mixture.  Then transfer the chicken pieces (a few at a time] to the bag and shake to coat with the bran flake mixture.
Place the crumb coated chicken pieces in a shallow baking dish coated with non stick spray. Sprinkle any remaining bran flake crumbs on top.
Cover with foil and bake for 20 minutes.
Remove foil and bake another 20-30 minutes, or until juices run clear when pricked with a fork.
Lemonaide lemon pepper chicken


Ingredients:
boneless skinless chicken breasts, garlic powder, lemon pepper seasoning

Directions:
Make a marinade of the Italian dressing and lemonaide powder, and marinate the chicken in this for at least six, and up to twenty-four hours.
The longer the better.
Bring your grill to medium heat, and sprinkle chicken with garlic powder and lemon pepper seasoning.
Grill for 6-8 minutes on each side.
This recipe may also be broiled, following the instructions for your oven.
Be sure to let meat rest for at least 4 minutes before serving.
Gluten Free Zucchini Bread
Category: bread
By Gluten Free Cook

Moist and delicious bread made with gluten-free flour.

Ingredients:
1 cup diced zucchini
2  eggs
½ cup canola oil
1 teaspoon gluten-free vanilla extract
1 cup white sugar
½ cup white rice flour
½ cup sweet rice flour
½ cup cornstarch
2 tablespoons tapioca starch
1 teaspoon baking powder
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon salt
1 tablespoon confectioners' sugar
1 teaspoon lemon juice

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan. Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake. Whisk together white sugar, white rice flour, sweet rice flour, cornstarch, tapioca, baking powder, cinnamon, baking soda, xanthan gum, and salt in a large bowl. Stir zucchini mixture into flour mixture until batter is well blended; pour into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack. Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 loaf

Calories: 284.2
Fat: 12.3 g
Saturated fat: 1.1 g
Carbohydrates: 41.8 g
Sugars: 21.2 g
Dietary fiber: 0.8 g
Protein: 2.3 g
Cholesterol: 32.7 mg
Sodium: 279.5 mg
Boudreaux's Zydeco Stomp Gumbo
Category: soups-stews-and-chili
By Lupe Boudreaux

Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!

Ingredients:
1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
½ pound pork sausage links, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4  roma (plum) tomatoes, diced
1  sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
¼ cup Cajun seasoning
1 pound shrimp, peeled and deveined

Directions:
Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside. In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute. Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often. Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

Prep time: 1 hr
Cook time: 1 hr
Total time: 2 hrs
Yields: 10 servings

Calories: 436.6
Fat: 29.3 g
Saturated fat: 4.6 g
Carbohydrates: 18.5 g
Sugars: 2.9 g
Dietary fiber: 2 g
Protein: 21.7 g
Cholesterol: 104.6 mg
Sodium: 2051.9 mg
Lana's Sweet and Sour Meatballs
Category: appetizers-and-snacks
By LANAN

A wonderful savory meatball and sweet sauce recipe that works as a main dish, or you can use just the meatball recipe part for parties. I recommend serving over white rice.

Ingredients:
2 pounds lean ground beef
2  eggs
1 cup dry bread crumbs
½ cup finely chopped onion
½ teaspoon ground ginger
1 teaspoon seasoning salt
½ teaspoon ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons granulated sugar
1 (20 ounce) can pineapple chunks, drained with juice reserved
⅓ cup water
3 tablespoons distilled white vinegar
1 tablespoon soy sauce
½ cup packed brown sugar
3 tablespoons cornstarch
½ teaspoon ground ginger
½ teaspoon seasoning salt
1 large carrot, diced
1 large green bell pepper, cut into 1/2 inch pieces

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 8 servings

Calories: 427
Fat: 16.5 g
Saturated fat: 6.2 g
Carbohydrates: 42.1 g
Sugars: 27.1 g
Dietary fiber: 2.1 g
Protein: 27.4 g
Cholesterol: 124 mg
Sodium: 479.3 mg
Easy Pineapple Chili


Ingredients:
ground turkey, ground beef, salsa, corn, black beans, pineapple tidbits

Directions:
Brown meat in a skillet and drain the oil.
Stir in all other ingredients and cook on medium-low for 15 minutes, stirring occasionally.
Fresh Vegetable Soup


Ingredients:
onion, tomatoes, tomato paste, dry white wine, parsley, carrots, celery, green beans, zucchini, bay leaf, corn

Directions:
In a 4 quart saucepan, heat the oil over medium-high heat.
Add the onion and cook, stirring, until softened.
Add the broth and tomatoes, breaking them up with the back of a spoon.
Add the tomato paste, wine, parsley, oregano, pepper, and bay leaf.
Add the carrot and celery and bring to a boil.
Lower the heat and simmer, uncovered 15 minutes.
Stir in green beans, zucchini, and corn; simmer 10 minutes longer, or until the vegetables are crisp tender.
Remove the bay leaf before serving.
Gluten-Free Strawberry Banana Loaf


Ingredients:
eggs, sugar, strawberry, bananas, gluten free baking powder, baking soda, salt

Directions:
In a mixing bowl, bedat eggs until frothy.
Stir in oil, applesauce, sugar, strawberries, and banana.
In a separate bowl, combine flour, oats, powder, soda, and salt; stir to distribute evenly.
Stir two mixtures together JUST to moisten.
Spoon into a greased 9"x5"3" loaf and bake in a preheated 350* oven for about 1 hour.
Cool for 10 minutes then remove from pan to cool on wire rack.
Best if served the day after baking.
Enjoy!
Spicy Lime Grilled Shrimp
Category: seafood
By Kimmy K

Grilled shrimp with a lime base and some kick!

Ingredients:
3 tablespoons Cajun seasoning (such as Emeril's Essence®)
1  lime, juiced
1 tablespoon vegetable oil
1 pound peeled and deveined medium shrimp (30-40 per pound)

Directions:
Mix together the Cajun seasoning, lime juice, and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.

Prep time: 5 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 1 pound

Calories: 68.6
Fat: 2.3 g
Saturated fat: 0.4 g
Carbohydrates: 2.2 g
Sugars: 0.1 g
Dietary fiber: 0.5 g
Protein: 9.5 g
Cholesterol: 86.3 mg
Sodium: 632.5 mg
Cherry Tomato Crisp


Ingredients:
parmesan cheese, fresh parsley, olive oil, garlic, sea salt, fresh pepper, cherry tomatoes

Directions:
Preheat oven to 400 degrees F.
Put the first 7 ingredients into a food processor bowl.
Pulse until bread is very coarsely chopped, 4-6 times.
Grease an 8 inch square baking dish and arrange the cherry tomatoes in a single layer.
Sprinkle with the bread crumb mixture.
Bake until crust is browned and tomatoes are tender, about 20 minutes.
Rumaki


Ingredients:
chicken liver, soy sauce, dry sherry, brown sugar, garlic, fresh ginger, bacon, sliced water chestnuts, brown sugar

Directions:
Mix together the soy, sherry, 3 T of brown sugar, garlic, ginger, and oils in a resealable plastic bag.
Add chicken livers and mix gently.
Refrigerate 6 hours or overnight.
Preheat broiler or over grill to high.
Drain marinade from chicken livers, reserving 1/4 cup.
Chop larger chicken livers in half or thirds.
Cut each bacon slice into 2 pieces.
Place 1 slice of water chestnut on top of each 1/2 piece of bacon.
Top with a chicken liver and fold sides of bacon over.
Run a toothpick through the rumaki to secure it.
Lay each rumaki on a greased baking sheet (one with sides to catch drippings] or you may also line the pan with quick release foil.
Mix together the 1/4 cup reserved marinade with 1/4 cup brown sugar until blended.
Baste the rumaki with this mixture and set aside.
Broil/grill rumaki for 8-10 minutes or until browned and cooked through.
During this time, drain any accumulated bacon drippings (or it will smoke]; also baste frequently during cooking, and turn rumaki over as they brown.
Serve hot.
Pepper Steak With Potatoes


Ingredients:
boneless beef top sirloin steak, garlic clove, olive oil, canola oil, green pepper, onion, pepper, cornstarch, beef broth

Directions:
Place potatoes in a glass bowl and cover with water. Microwave for 10-15 minutes or until tender.
Meanwhile, in skillet, saute beef and garlic in oil until no longer pink. Remove and keep warm; drain drippings.
In the same skillet, saute green pepper and onion until crisp tender.
Return beef to the pan.
Add potatoes and pepper, heat through.
In a small saucepan, combine cornstarch and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drizzle over meat mixture and toss to coat.
Zucchini Pineapple Bread
Category: bread
By Jolin

The pineapple makes this bread extra moist without an overpowering pineapple taste.

Ingredients:
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon baking powder
1 ½ teaspoons ground cinnamon
2 cups white sugar
1 cup vegetable oil
3  eggs
¾ teaspoon vanilla extract
2 cups shredded zucchini
1 (8 ounce) can crushed pineapple, well drained
1 cup raisins
1 cup chopped walnuts

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Line the bottom of two 9x5-inch loaf pans with parchment  paper. Mix flour, baking soda, salt, baking powder, and cinnamon in a bowl. Beat sugar, vegetable oil, eggs, and vanilla extract together in a large mixing bowl, and stir in zucchini and pineapple. Gradually pour in the flour mixture, mixing until just incorporated. Fold in raisins and walnuts, mixing to evenly combine. Divide batter evenly between the two prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Working with one loaf at a time, hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a cooling rack, and invert it to tip the cake out of the pan and onto the rack. Peel off the parchment  paper, and allow bread to cool completely.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs 20 mins
Yields: 2 9x5-inch loaves

Calories: 359.1
Fat: 17.6 g
Saturated fat: 2.3 g
Carbohydrates: 48.1 g
Sugars: 29.3 g
Dietary fiber: 1.6 g
Protein: 4.7 g
Cholesterol: 31 mg
Sodium: 290.4 mg
Holiday Supper Stuffing


Ingredients:
butter, leeks, celery ribs, garlic cloves, dried cranberries, pecans, walnuts, poultry seasoning, rosemary, thyme, fennel seeds, white wine, kosher salt, ground pepper, fresh parsley, eggs, low sodium chicken broth

Directions:
Preheat oven to 400F degrees and butter a 4-qt casserole dish.
Place bread cubes in a bowl and set aside.
In a large skillet, melt the butter and cook the leeks celery, and garlic until softened, about 7 minutes.
Add fruit, pecans, poultry seasoning, rosemary, thyme and fennel seed. Cook, stirring, 1 minute.
Stir in the wine and bring to a boil. Cook until reduced by half.
Pour into the bread mixture and add salt and pepper.
Add parsley, and eggs, stir to combine.
Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish.
Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.
Paula Deen's Mashed Baked Potato Casserole


Ingredients:
frozen hash browns, instant mashed potatoes with butter and herbs, butter, cream cheese, monterey jack cheese, sour cream, salt, pepper, boiling water

Directions:
Preheat oven to 350 degrees F.
Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.
Air-Fried Sweet Potato Fries
Category: side-dish
By Deb C

Simple and addicting air-fried sweet potato fries. I bet you can't eat just one.

Ingredients:
1  sweet potatoes, peeled and cut into 1/2 inch wide fries
1 tablespoon canola oil
½ teaspoon kosher salt
¼ teaspoon pepper
⅛ teaspoon garlic powder
⅛ teaspoon ground sweet paprika

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C). Combine sweet potato fries and canola oil in a bowl and mix. Season with salt, pepper, garlic powder, and paprika. Mix until all fries are evenly coated. Divide sweet potatoes into 2 or 3 batches for cooking. Place an even layer of sweet potatoes in the fry basket, insert in the air fryer, and cook until golden, about 10 minutes. Repeat with remaining sweet potatoes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 119.4
Fat: 7.1 g
Saturated fat: 0.5 g
Carbohydrates: 13.5 g
Sugars: 2.8 g
Dietary fiber: 2.1 g
Protein: 1.1 g
Sodium: 516 mg
Watergate Cake IV
Category: desserts
By JBS BOX

This cake recipe uses pistachio pudding mix in both batter and frosting for delicious cake take on Watergate salad.

Ingredients:
1 (18.25 ounce) package white cake mix
3  eggs
1 cup vegetable oil
1 cup lemon-lime flavored carbonated beverage
2 (3 ounce) packages instant pistachio pudding mix
1 cup frozen whipped topping, thawed
1 cup cold milk

Directions:
Combine cake mix, eggs, oil, soda drink and 1 box pistachio pudding.  Pour batter into a greased and floured 13 x 9 inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until a toothpick inserted into cake comes out clean.  Cool completely. While cake is baking, mix 1 box pistachio pudding, whipped topping, and milk.  Chill.  Ice cooled cake with chilled frosting.

Yields: 1 -9 x 13 inch cake

Calories: 310
Fat: 17.7 g
Saturated fat: 3.4 g
Carbohydrates: 35.3 g
Sugars: 26.4 g
Dietary fiber: 0.3 g
Protein: 2.8 g
Cholesterol: 32.1 mg
Sodium: 366.3 mg