xiaoxl/recipe_data huggingface dataset:
Apple Walnut Sour Cream Bread


Ingredients:
flour, baking powder, baking soda, ground cardamom, salt, margarine, brown sugar, eggs, vanilla, sour cream, apple, walnuts

Directions:
Preheat the oven to 350°F In a small bowl, sift together flour, baking powder, baking soda, cardamom, and salt. Set aside.
In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla, beating until smooth.
Fold dry ingredients and sour cream alternately into the creamed mixture until just combined. Don't over mix! The batter should be a little thick and lumpy. Fold in apple and walnuts and spread into a greased and floured 9x5x3-inch loaf pan and smooth out the top.
Bake for 1 hour at 350°F or until a toothpick inserted in the center comes out clean. Let cool upright in the pan for 10 minutes, then turn out on a wire rack and cool. Wrap tightly in foil and store at room temperature overnight.
Serve either plain or with cream cheese. Enjoy!
Makes 1 loaf.
Nicola's Pad Thai
Category: everyday-cooking
By Nicole

The result of loving pad Thai and endless tweaks to the ingredients lead me to this amazing dish.

Ingredients:
2 cups pad Thai rice noodles, soaked in water overnight and drained
½ cup vegetable broth
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 ½ teaspoons peanut butter
1 teaspoon chopped fresh cilantro
1 teaspoon onion powder
1 teaspoon tamarind paste
1 teaspoon hot chile paste
¾ teaspoon garlic powder
½ teaspoon sesame oil
½ teaspoon crushed red pepper flakes
¼ teaspoon ground coriander
¼ teaspoon ground ginger
salt and ground black pepper to taste
3 tablespoons vegetable oil
⅓ cup chopped broccoli
⅓ cup chopped carrots
⅓ cup snow peas, trimmed
⅓ cup sliced water chestnuts, drained
⅓ cup baby corn, drained
⅓ cup sliced fresh mushrooms
⅓ cup sliced zucchini
1 tablespoon vegetable oil
1 tablespoon chopped peanuts for topping
1 tablespoon chopped cilantro
1 pinch paprika for garnish

Directions:
Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight. Drain rice noodles and set aside. Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan. Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients. Heat 3 tablespoons of vegetable oil in a large wok over medium heat. Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes. Add the drained noodles and 1 tablespoon vegetable oil to vegetables.  Cook and stir until noodles are heated through, 2 to 3 minutes. Remove the wok from heat and pour the sauce over vegetables and rice noodles. Toss to fully coat the vegetables and rice noodles with sauce. Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 4 servings

Calories: 519.6
Fat: 24.2 g
Saturated fat: 3.4 g
Carbohydrates: 70.9 g
Sugars: 6.7 g
Dietary fiber: 4.1 g
Protein: 5.1 g
Sodium: 467.3 mg
Blueberry Pineapple Buckle


Ingredients:
Gold Medal all-purpose flour, granulated sugar, butter, margarine, shortening, milk, baking powder, lemon peel, vanilla, salt, egg, crushed pineapple, fresh blueberries, granulated sugar, Gold Medal all-purpose flour, ground cinnamon, butter, margarine, brown sugar, cornstarch, lemon juice

Directions:
Heat oven to 350ºF. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries. Spread in ungreased 8-inch square pan.
In small bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions], until particles resemble fine crumbs. Sprinkle over blueberry mixture.
Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
Meanwhile, in 1-quart saucepan, mix brown sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve over warm dessert.
Grilled Prawns Italiano


Ingredients:
green bell pepper, red bell pepper, yellow bell pepper, fresh basil, olive oil, lemon juice, salt, black peppercorns, dried rosemary

Directions:
Shell and de-vein the prawns, making sure you keep the tail intact.
Wash well and keep aside.
Mix together the olive oil, lemon juice, salt, peppercorns, basil leaves and rosemary to prepare a marinade.
Thread prawns on satay sticks.
Marinate them in the above marinade.
Refrigerate for 30 minutes.
Pre-heat the barbecue.
Arrange the prawns on the hot barbecue and cook till done.
Heat oil in a pan.
Add the bell peppers and saute.
Add the remaining marinade and mix.
Serve the barbecued prawns with sauteed bell peppers.
Sassy Middle Eastern Fish Rub


Ingredients:
ground coriander, ground cumin, paprika, extra virgin olive oil, chili powder, garlic cloves, onion powder, salt

Directions:
Combine all ingredints., Rub on fish fillets prior to pan frying.
Sweet Hoisin Chicken Drumsticks


Ingredients:
sugar, Chinese five spice powder, hoisin sauce, Chinese wine, sherry wine, corn syrup, chicken drumsticks

Directions:
Combine the sugar, chinese five spice powder, hoisin sauce, sesame oil, cooking wine and mix well to form a paste.
Rub the paste over the drumbsticks, giving the chicken a little massage.
Place drumsticks in roasting pan, cover and marinate for 3 hours or overnight in your refrigerator.
After marinading, Bake in a preheated oven at 350 F for 40-45 minutes, or until cooked thouroughly.
Remove rosting pan from oven; and brush drumsticks with corn syrup.  Place under a preheated broiler for 2-3 minutes or until the glaze has turned a golden carmel colour.
Peanut Butter and Jelly Muffins


Ingredients:
all-purpose flour, brown sugar, baking powder, baking soda, salt, eggs, vanilla yogurt, peanut butter

Directions:
In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt.
In a small mixing bowl, beat the eggs, yogurt, peanut butter and oil on low speed until well combined; stir into the dry ingredients just until moistened.
Fill paper-lined muffin cups half full.
Top each with 3/4 teaspoon jelly and remaining batter.
Bake at 400 degrees for 16-20 minutes or until golden brown.
Cool for 5 minutes before removing from pans to a wire rack.
Baked Ravioli and Meatballs


Ingredients:
"mozzarella cheese"

Directions:
Spray a 9-inch by 13-inch baking pan with non-stick cooking spray.
Place cooked ravioli in baking dish;top with meatballs.
Pour pasta sauce evenly over it all.
Sprinkle on Italian seasoning and shredded cheese.
Bake at 375 degrees for 30 minutes or until heated through and cheese is melted.
Couscous Sausage Mediterranean


Ingredients:
onion, olive oil, sausage, garlic cloves, fresh tomatoes, basil, chicken broth, couscous, feta cheese, fresh lemon juice, lime juice

Directions:
Heat the oil in a pan over medium high heat. Add the onion and cook until it softens, about 4-5 minutes.
Add the crumbled sausage and cook until it is mostly browned, about 7-9 minutes.
Add the garlic and cook for 2 minutes, stirring occasionally. (Careful not to let it burn!] Reduce heat to medium.
Add the tomato and basil and cook until tomato softens, about 3 to 4 minutes.  Remove from heat and set aside.
Quick now, cook the couscous: bring broth to a boil, add couscous; remove from heat and let stand for 2 minutes. Stir and fluff with a fork.
Mix cooked sausage mixture with the cooked couscous and crumbled feta (if using]. Season to taste with salt, freshly ground black pepper, and squeeze over a bit of freshly squeeze lemon or lime juice. Serve!
Servings: about 6.
Mike's suggestions for substitutions/additions: 1 Tbsp finely chopped calamata olive, chopped mushroom, chopped artichoke heart, chopped sundried tomato, sautéed fennel, spinach, chopped cucumber.
As far as sausage goes, we use our homemade lamb-based French Merguez (also posted here at http://www.food.com/recipe/french-merguez-sausages-culinary-communion-340487] which is astoundingly good. But a flavorful Italian sausage would be good, too.  Seasoned turkey sausage would be fine if you want to make it even leaner. Or hey, mmm, chorizo! You can even use vegetarian no-meat sausage, if you like - just pay attention to the seasonings so it doesn't turn out tasting bland.
Re tomatoes: I dislike cooked tomato peel, so I prefer to not use cherry tomatoes for this dish. Regular chopped fresh tomato is my preference.
This is a really versatile recipe, you can substitute ingredients to achieve whatever flavor profile you want. Also, we get our couscous in bulk because otherwise it's far too expensive to buy in prepackaged little boxes.
Mushroom Sauce Baked Pork Chops
Category: main-dish
By JHILGENB

The easiest pork chop recipe imaginable, and oh so tasty.  My family has passed this recipe down for years.

Ingredients:
6  pork chops
1 teaspoon salt
¼ teaspoon ground black pepper
garlic powder to taste
2 tablespoons butter
2 large onions, finely chopped
1 (10.75 ounce) can  condensed cream of mushroom soup
1 ¼ cups milk
4 cups thinly sliced potatoes

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Rub pork chops with salt, pepper, and garlic powder.  Melt butter in a skillet over medium-high heat, add chops, and brown on both sides.  Remove from skillet. Place onions in skillet, and cook until browned. Pour in mushroom soup and milk; stir until blended. Remove from heat, and set aside. Arrange sliced potatoes evenly in prepared baking dish.  Arrange chops on top of potatoes.   Pour soup mixture over chops. Bake, covered, for 30 minutes in the preheated oven. Uncover, and bake 30 minutes more, or until potatoes are tender.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 315.5
Fat: 14.3 g
Saturated fat: 6.1 g
Carbohydrates: 28.1 g
Sugars: 6.5 g
Dietary fiber: 2.5 g
Protein: 19 g
Cholesterol: 51.2 mg
Sodium: 1105.1 mg
Lima Bean Puree or Green Mashed Potatoes


Ingredients:
baby lima beans, chicken broth, dried rosemary, salt, pepper, butter

Directions:
In a small sauce pan heat the lima beans, chicken broth, rosemary, salt and pepper to boiling. Reduce heat and let simmer for a few minutes until limas are heated through, approx 5 minutes. Remove from heat and drain the lima beans reserving approximately 1/2 cup of liquid.
Place hot lima beans back into the sauce pan. Add butter and chicken broth in 1 Tablespoon increments as needed. Either with a masher or with an emersion blender (I use the emersion blender] puree the lima bean/butter/broth mixture until silky smooth and they resemble "green mashed potatoes". If they seem too dry, add some more of the reserved chicken broth until the consistency is to your liking.
These are a healthy alternative in our house and everyone loves them. Even the veggie haters always leave raving about these lima's!
Lower-Fat Coleslaw
Category: salad
By Mandy

I've been trying to create a coleslaw dressing with the lowest possible fat intake. This is as low as I could go without taking away the flavor. It's a family favorite and we use it with all kinds of meals, in wraps, in sandwiches, with burgers, and as a side during BBQs.

Ingredients:
2 tablespoons extra-light mayonnaise
¼ cup low-fat milk
1 tablespoon white vinegar
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon white sugar
1 teaspoon salt
1 head cabbage, finely shredded
1 small onion, minced
1  carrot, shredded and chopped

Directions:
Whisk mayonnaise, low-fat milk, white vinegar, apple cider vinegar, lemon juice, sugar, and salt together in a bowl and allow dressing to stand while preparing vegetables, about 20 minutes. Pour dressing over cabbage, onion, and carrot in a large salad bowl and toss to combine. For best flavor, refrigerate slaw at least 2 hours to overnight.

Prep time: 30 mins
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 55.9
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 12.2 g
Sugars: 6.8 g
Dietary fiber: 4.1 g
Protein: 2.3 g
Cholesterol: 0.3 mg
Sodium: 362 mg
Zucchini Carrot Saute


Ingredients:
zucchini, carrots, onion, olive oil, salt, pepper

Directions:
Slice zucchini.
Peel and grate carrots.
Peel and slice onion.
Put olive oil and sliced onions into skillet, cover and cook over medium heat until onions are tender.
Add grated carrots, sliced zucchini, salt and pepper.
Cover and continue to cook until all vegetables are soft.
15-20 minutes.
Serve as a side dish.
Mom's Favorite Jewish Apple Cake
Category: uncategorized
By Judy in Delaware

I've been making this cake for over 30 years, and always get great compliments from it. Even my sweets-hating husband likes this one. I've been making it for my mother's birthday for years...it's her favorite. It's a dense cake with great flavor, so if you're looking for a light, fluffy cake, this is not for you!

Ingredients:
5 tablespoons white sugar
2 teaspoons ground cinnamon
5 medium apples - peeled, cored, and thinly sliced
3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
½ cup orange juice
4 large eggs
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Mix 5 tablespoons sugar and cinnamon together in a large bowl. Add apple slices and toss to coat. Mix flour, 2 cups sugar, oil, orange juice, eggs, baking powder, salt, and vanilla extract together in another bowl and beat until smooth and thoroughly blended. Batter will be thick. Place 1/2 of the batter in the prepared tube pan. Top with 1/2 of the apple slices. Add remaining batter to the pan, and neatly arrange remaining apple slices on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for 1 hour. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack to cool completely.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs 35 mins
Yields: 1 cake

Calories: 484.5
Fat: 20.3 g
Saturated fat: 3.4 g
Carbohydrates: 72.2 g
Sugars: 45.6 g
Dietary fiber: 2.5 g
Protein: 5.6 g
Cholesterol: 62 mg
Sodium: 340.4 mg
Becky's Baked Tomatoes With Basil and Parmesan


Ingredients:
tomatoes, fresh herb, parmesan cheese, asiago cheese, garlic cloves, salt, fresh ground black pepper, extra virgin olive oil

Directions:
Preheat the oven to 350°F.
Put the tomatoes in a nonstick baking dish, cut sides up.
Combine the herbs, bread crumbs, cheese, garlic, salt, pepper, and oil in a small bowl.
Sprinkle each tomato with an equal portion of the mixture.
Bake for 30 minutes or until crusty.
Tomatoes will be soft yet hold their shape.
Crock Pot  Spanish Stuffed Green Bell Peppers


Ingredients:
ground beef, Spanish rice mix, egg, onion, green peppers, tomatoes, water, sharp cheddar cheese

Directions:
Combine beef,rice mix (reserving seasoning packet], egg & onions.
Divide and stuff  meat mixture into pepper halves.
Pour tomatoes into slow cooker, arrange pepper halves on top.
Combine tomato soup, rice-mix seasoning packet & water, then pour over peppers.
Cover, and cook on low 8-10 hours in crock pot.
Twenty minutes before the end of cooking tim, top stuffed peppers with cheese.
Applesauce


Ingredients:
apples, water, cinnamon, sugar

Directions:
Peel, core, and slice each apple into 8 pieces., Put apples in saucepan with water, cinnamon, and sugar., Cover and simmer until apples are tender, about 30 minutes., Mash and stir every 5 minutes., Allow applesauce to cool., Enjoy!
Thai Chicken Thighs
Category: world-cuisine
By Cooking44

These chicken thighs marinate overnight in a Thai basil, cilantro-lime, and fish sauce blend before they're grilled.

Ingredients:
⅓ cup chopped fresh cilantro
⅓ cup chopped fresh Thai basil
¼ cup fish sauce
3  green onions, thinly sliced
3 tablespoons canola oil
2 tablespoons freshly squeezed lime juice
1 tablespoon grated lime zest
1 tablespoon dark brown sugar
2 teaspoons freshly grated ginger
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
2 pounds skinless, boneless chicken thighs
salt and ground black pepper to taste

Directions:
Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon pepper in a medium-sized bowl. Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain chicken thighs and discard marinade. Season with salt and pepper to taste. Add chicken to the preheated grill and cook until no longer pink in the centers, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). Serve immediately.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 6 servings

Calories: 285.7
Fat: 17.8 g
Saturated fat: 3.5 g
Carbohydrates: 4.1 g
Sugars: 2.9 g
Dietary fiber: 0.5 g
Protein: 26.3 g
Cholesterol: 93.4 mg
Sodium: 1085.4 mg
Beer-Battered Mahi-Mahi Soft Tacos W. Coleslaw and Avocado Sauce


Ingredients:
green cabbage, fresh lime juice, fresh cilantro, oregano, mayonnaise, avocado, cilantro leaf, fresh lime juice, cayenne pepper, all-purpose flour, salt, beer, mahi mahi fillets, all-purpose flour, corn tortillas, fresh cilantro stems, lime wedge

Directions:
FOR COLESLAW:  Toss all ingredients in medium bowl to blend.  Season slaw to taste with salt and pepper.  (Can be made 8 hours ahead.  Cover and chill.].
FOR SAUCE:  Blend all ingredients in mini processor.  Add water by teaspoonfuls to thin if desired.  Season sauce to taste with salt.  (Can be made 8 hours ahead.  Cover and chill.].
FOR MAHI-MAHI:  Combine first 3 ingredients in large bowl; gradually whisk in beer.  Place fish in large strainer.  Spoon additional flour over.  Toss fish in strainer to coat.  Shake well, releasing excess flour.  Mix fish into beer batter.  (Can be prepared 1 hour ahead.  Let stand at room temperature.].
Pour enough vegetable oil into heavy medium saucepan to reach depth of 1/2 inch.  Attach deep-fry thermometer to side of pan and heat oil to 375°F  Working in batches, lift fish from batter and drop into hot oil.  Fry until crisp and golden, about 1 minute per side.  Transfer fish to paper towels to drain.
Cook tortillas in large skillet over medium-high heat until warm and pliable, about 20 seconds per side.  Stack 2 tortillas for each taco.  Using tongs, place some slaw in center of each tortilla stack.  Top with sauce, cilantro sprig, and fish.  Fold edges of tortillas over filling.  Repeat with remaining ingredients.  Place 2 tacos on each of 4 plates.  Garnish with lime wedges; serve.
Louisiana Deviled Crab Cakes


Ingredients:
onion, green bell pepper, celery, unsalted butter, egg, sour cream, dry mustard, Worcestershire sauce, cayenne, salt, scallions, lump crabmeat

Directions:
Cook onion, bell pepper, and celery in 1 tablespoons butter in a 10" skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs.
Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter].
Dredge cakes in remaining saltine crumbs.
Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.
Rhubarb Crumbles


Ingredients:
rhubarb, granulated sugar, granulated sugar, granulated sugar, butter, margarine, unbleached all-purpose flour, ground cinnamon

Directions:
Combine chopped rhubarb and 1/4 cup sugar in a bowl and let sit at room temperature overnight, or for at least several hours.
Drain off and discard any accumulated liquid.
Mix in 3 to 4 cups additional sugar. Spoon rhubarb into an ungreased 9 x 13-inch pan.
For the Topping:
Mix sugar, flour and cinnamon in a large bowl.
Cut in butter or margarine until mixture resembles coarse crumbs.
Sprinkle on top of rhubarb in pan.
Bake crumble in a preheated 400°F oven for 1 hour, or until fruit bubbles and topping is golden brown.
Serve warm (about 30 minutes out of the oven], with whipped cream/ice cream, or plain.
Spicy Oat Crisps


Ingredients:
brown sugar, butter, margarine, vanilla extract, egg, all-purpose flour, ground cinnamon, baking soda, ground allspice, whole nutmeg, salt, ground cloves, fresh ground black pepper, oats

Directions:
Preheat oven to 350°.
Beat sugar, butter, and vanilla in a large bowl with a mixer at medium speed until light and fluffy. Add egg; beat well.
Since you want a scant measureure of the flour, lightly spoon flour the into dry measuring cups and  level with a knife. Combine flour and next 7 ingredients (flour through pepper] in a medium bowl.Stir in flour mixture and oats.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake for 12 minutes or until crisp. Cool on pan 2 to 3 minutes or until firm. Move cookies to wire racks and allow to cool completely.
Muesli Fruit and Nut Bread


Ingredients:
eggs, granulated sugar, vanilla extract, bananas, flour, baking soda, baking powder, salt, cinnamon, muesli

Directions:
Mix the first 5 ingredients in a bowl and set aside;.
In a second bowl sift together flour, baking soda, baking powder, salt and cinnamon add muesli and nuts mix well.
Combine all ingredients together and mix well
Pour into 9x5x3 inch loaf pan.
bake 325 F 45 minute.
turn out on wire rack to cool.
Strawberry Compote
Category: desserts
By France C

This simple strawberry compote has the consistency of a chunky fruit syrup and will liven up yogurt, oatmeal, scones, and ice cream. It also makes the most delicious topping for crepes! The touch of balsamic gives it a pop of acidity and a deeper flavor. Feel free to mash the berries with a fork or potato masher for a smoother consistency. Refrigerate for up to 1 week.

Ingredients:
4 cups strawberries, chopped
½ cup white sugar
2 teaspoons balsamic vinegar
⅛ teaspoon salt

Directions:
Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes. Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 16 servings

Calories: 37.9
Fat: 0.1 g
Carbohydrates: 9.5 g
Sugars: 8.4 g
Dietary fiber: 0.8 g
Protein: 0.3 g
Sodium: 18.7 mg
Chaucktau Cake


Ingredients:
sugar, flour, salt, baking soda, eggs, cinnamon, pumpkin puree, vanilla, powdered sugar, butter, margarine, cream cheese, milk, pecans

Directions:
Beat eggs and add sugar. Beat well.
Add flour, salt, baking soda, cinnamon, 1 tablespoon cocoa, pumpkin, oil, and 1 teaspoon vanilla.  Mix well.
Pour into a greased 13x9 pan and bake at 350 degrees for 1 hour.  Cool.
Mix powdered sugar, 2 teaspoons cocoa, butter, cream cheese, 1 teaspoon vanilla, and milk until smooth and creamy.  Add pecans.
Frost cooled cake.