xiaoxl/recipe_data huggingface dataset:
Not so Sloppy Hot Dogs
Category: main-dish
By JC 16

This is a take off of sloppy joes. Not sure about the servings as I only cook for the 2 of us. Any extra I use on hamburger buns or it goes well on hash browns or egg with breakfast. I really find this makes a great hot dog! Enjoy.

Ingredients:
1 pound lean ground beef
½ cup chopped celery
¼ cup chopped onion
½ (10.75 ounce) can  condensed tomato soup
2 ½ tablespoons ketchup
2 tablespoons packed brown sugar
1 ½ teaspoons white vinegar
¾ teaspoon Worcestershire sauce
1 tablespoon taco seasoning mix
¼ teaspoon garlic powder
¼ teaspoon salt
8  hot dogs
8  hot dog buns, split and toasted

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery and onion; cover skillet and cook until celery and onion are tender, about 5 minutes. Stir tomato soup, ketchup, brown sugar, vinegar, and Worcestershire sauce into ground beef mixture; season with  , garlic powder, and salt. Simmer mixture, stirring frequently, until flavors have blended, 15 to 20 minutes. Fill a large pot with lightly salted water and bring to a boil; boil hot dogs in the boiling water until cooked through, 5 to 10 minutes. Remove hot dogs from water using thongs. Place each hot dog into a toasted bun; top each hot dog with ground beef mixture.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 407.4
Fat: 22.4 g
Saturated fat: 8.4 g
Carbohydrates: 30.7 g
Sugars: 9 g
Dietary fiber: 1.2 g
Protein: 19.7 g
Cholesterol: 56.7 mg
Sodium: 1066.2 mg
Snitch Biscuits


Ingredients:
butter, brown sugar, sugar, egg, milk, vanilla essence, flour, baking soda, rolled oats, chocolate chips, raisins

Directions:
Cream the butter and sugars.
Add egg, milk and vanilla and mix.
Add sifted dry ingredients.
Roll into balls and cook at 175C (350F] for 10-15mins.
Cabbage Steaks
Category: side-dish
By Amber Jessie

One of my favorite side dishes, as it's very easy to make! I personally love garlic so I go crazy with it, but put as much as is good for you. This is a very simple recipe and you can put as much or as little of the seasonings you want.

Ingredients:
1 head cabbage
2 tablespoons light olive oil
2 tablespoons minced garlic
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cut the bottom off of the cabbage and set it so that the flat end is on the cutting board; cut into 1-inch thick slices. Arrange slices in a single layer in a large casserole dish. Drizzle olive oil over the cabbage slices and top with garlic. Season cabbage with salt and pepper. Cover the dish with aluminum foil. Bake in preheated oven until the cabbage core is easily pierced with a fork, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 93.6
Fat: 4.7 g
Saturated fat: 0.7 g
Carbohydrates: 12.4 g
Sugars: 6.3 g
Dietary fiber: 5 g
Protein: 2.7 g
Sodium: 229.8 mg
Very Easy Fruit Salad
Category: salad
By MICHELLE M

In a hurry?  Make this fruit salad in about 10 minutes.  You can add or subtract different fruit according to your taste and what is in season.

Ingredients:
1 pint strawberries - cleaned, hulled and sliced
1 pound seedless grapes, halved
3  kiwis, peeled and sliced
3  bananas, sliced
1 (21 ounce) can peach pie filling

Directions:
In a large bowl, combine the strawberries, grapes, kiwis, and bananas. Gently mix in peaches.  Chill for 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 10 servings

Calories: 141.6
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 34.7 g
Sugars: 26.9 g
Dietary fiber: 3.4 g
Protein: 1.8 g
Sodium: 12.2 mg
Pumpkin Gingerbread


Ingredients:
sugar, eggs, water, pumpkin puree, ground ginger, ground allspice, ground cinnamon, ground cloves, flour, baking soda, salt, baking powder

Directions:
Preheat oven to 350°.
Lightly grease two 9 x 5" loaf pans.
In a large mixing bowl, combine sugar, oil and eggs; beat until smooth.
Add water and beat until well blended.
Stir in pumpkin, ginger, allspice, cinnamon and cloves.
In medium bowl, combine flour, soda, salt and baking powder.
Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.
Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.
Cheesy Chicken Spaghetti


Ingredients:
chicken, angel hair pasta, onion, fresh mushrooms, pimientos, bell pepper, evaporated milk, butter, parmesan cheese

Directions:
Grease 9 x 13 glass dish.
Bring chicken broth to boil, add can chicken, and pasta, cook till pasta done and most of the broth is absorbed.
DO NOT DRAIN.
Pour into glass dish.
Sauté in butter, onion, bell pepper, pimentos, and sliced mushrooms till onions and mushrooms wilted.
Spread over chicken and pasta.
Mix with wire whisk over low heat cheese soup, evaporated milk, stirring till heated, then pour over vegetables covering top of casserole.
Sprinkle with Parmesan cheese.
Italian Dessert


Ingredients:
zucchini, all-purpose flour, baking soda, baking powder, cinnamon, eggs, sugar, salt, walnuts, golden raisin

Directions:
Preheat oven to 350 degrees and generously butter a 10 x 4 1/4 inch tube pan. In a large bowl beat eggs well, stir in sugar and blend in oil. Beat 1 minute, add zucchini, mix well.
In medium mixing bowl, sift together flour, baking soda, baking powder, cinnamon and salt. Fold this into zucchini mixture, stir in nuts and raisins. Turn batter into well buttered tube pan.
Bake 1 hour or until toothpick inserted near center comes out clean.  Let cool about 20 minutes. Invert cake onto dessert platter and serve with whipped cream.
Loaded Black-Eyed Peas, Spinach, and Vegetable Soup
Category: soups-stews-and-chili
By Kathe

An easy, filling, and hearty vegan alternative to the traditional New Year's Day black-eyed pea recipes.

Ingredients:
1 tablespoon olive oil, or as needed
1 large onion, chopped
4 cloves garlic, crushed
6 cups vegetable broth
3  potatoes, cubed
1 ½ cups dry black-eyed peas
3  carrots, sliced
1  zucchini, peeled and cubed
1 (10 ounce) bag fresh spinach, stems removed
1 tablespoon chopped fresh parsley
2  bay leaves
salt and ground black pepper to taste

Directions:
Heat olive oil in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil until lightly browned, about 10 minutes. Add vegetable broth and bring to a boil. Mix potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves into the broth. Season with salt and black pepper. Bring to a boil, reduce heat, and simmer soup until peas are tender and flavors have blended, 1 1/2 to 2 hours.

Prep time: 30 mins
Cook time: 1 hr 40 mins
Total time: 2 hrs 10 mins
Yields: 10 servings

Calories: 177
Fat: 2.2 g
Saturated fat: 0.3 g
Carbohydrates: 32.5 g
Sugars: 6.4 g
Dietary fiber: 7.7 g
Protein: 8.1 g
Sodium: 321.9 mg
No-Bake Dessert With Chocolate, Gingersnap & Peanut Butter F


Ingredients:
butter, reduced-fat cream cheese, creamy peanut butter, powdered sugar, milk, chocolate flavor instant pudding and pie filling mix

Directions:
COMBINE 1 cup crushed gingersnaps and butter in small bowl.  Press mixture lightly onto bottom of 8-inch-square baking dish.
BEAT cream cheese, peanut butter and powdered sugar in medium mixer bowl until well blended.  Stir half of whipped topping into mixture.  Spread over gingersnap crust.  Sprinkle with 3/4 cup of DelightFulls morsels.
WHISK milk and pudding mix for 2 minutes in medium bowl.  Fold in remaining whipped topping.  Spread mixture over peanut butter layer and DelightFulls morsels.  Sprinkle with coarsely chopped gingersnap cookies and remaining 3/4 cup DelightFulls morsels.  Cover loosely with plastic wrap.
REFRIGERATE for at least 2 hours before serving.  Best when served within 1 day.
Chocolate Cake-Brownies With Creamy Nut Sauce


Ingredients:
walnuts, bittersweet chocolate, butter, eggs, sugar, salt, vanilla, butter, flour, heavy cream, sugar, salt, walnuts, vanilla

Directions:
Cake preparation: In a food processor, roughly grind walnuts.  Set aside.
In a heat proof bowl placed on a saucepan with warm water but not simmering (the bowl can't touch the water], melt the chocolate with butter while stirring until the mixture is creamy (personnaly I would melt the chocolate and butter in the microwave].  Let cool slightly.
In a bowl, with an electric mixer, beat eggs with the sugar at medium-high speed for 3 minutes or until the mixture is thick and foamy.  Add salt and vanilla, then reserved walnuts and stir with a spoon.  With a spatula, incorporate the chocolate mixture by folding delicately until the dough is homogeneous (don't stir too much].  Spread the dough in a cake pan of 9 inches in diameter (that has parchment paper or is greased].
Cook in a preheated oven of 350 F for about 30 minutes or until a tooth-pick inserted in the center comes out clean.  Put the pan on a rack and let cool for 10 minutes, then remove from the pan.
Sauce Preparation: Meanwhile, in a saucepan, melt butter.  With a whisk, incorporate the flour.  Add cream, sugar and salt and cook at medium heat, stirring, until the mixture has thicken and is simmering.  Keep cooking, stirring, for 2 minutes.  Remove the saucepan from the heat and incorporate walnuts and vanilla.  Let cool slightly.
When ready to serve, cut the cake in 8 slices (like a pie] and put creamy sauce on top.
Fried Spiced Dhal Balls (Vadi)


Ingredients:
water, salt, chili powder, ground cumin, turmeric, fresh green chilies, onion, garlic cloves

Directions:
In a pot put the split peas with the water, salt, chilli powder, ground cumin and turmeric. Bring to the boil, reduce the heat and simmer till the peas are just soft.
Remove from the heat drain the peas and allow to cool.
Set aside 3 tbsp of the cooked peas and process the rest in a blender.
Mix by hand the chillies, onion and the garlic into the processed peas.
With damp hands form the pea mixture into balls the size of a wallnut, pushing some of the reserved peas on to the outsides of the balls.
Heat some oil in a NON STICK pan, fry the balls till golden. Drain and kitchen paper.
Courgette Noodle Salad


Ingredients:
courgettes, zucchini, carrot, ginger, garlic clove, sesame seeds, honey, maple syrup, lime, mange-touts peas, coconut oil

Directions:
Gently fry the sesame seeds over a medium heat for 4-5 minutes (until browned].
In a separate frying pan, fry the mange tout for 2 minutes then add in the grated ginger, crushed garlic, spiralized courgette and carrot. Leave for 1-2 minutes (until softened].
In a small bowl, mix together the honey, coconut aminos and lime juice then add it to the pan and mix well.
Plate up and serve with the toasted sesame seeds sprinkled on top.
Angel Food Cupcakes W/Whipped Cream N/Berries


Ingredients:
water, heavy whipping cream, granulated sugar, vanilla bean paste, fresh raspberry, fresh blueberries, powdered sugar

Directions:
Heat oven to 375.
Place paper baking cup in each of 30 regular size muffin cups.
In large bowl, beat cake mix and water with electric mixer on low spead 30 seconds; beat on medium speed 1 minute.
Pour batter into muffin cups, filling each 3/4 full.
Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry.
Remove from muffin cups to cooling rack and cool.
In medium bowl, beat whipping cream with electric mixer on medium high speed until slightly thickened.
Reduce speed; beat in granulted sugar and vanilla bean paste.
Increase speed; beat mixture until stiff peaks from.
Spoon whipped cream into decorating bag fitted with large star tip.
Pipe whipped cream on top of cooled cupcakes; garnish with berries.
Sprinkle tops with powdered sugar.
Asian Ratatouille With Couscous


Ingredients:
extra virgin olive oil, red onion, Japanese eggplant, red bell pepper, tomatoes, soy sauce, water, basil leaves, kosher salt, fresh ground black pepper

Directions:
In a non-stick saute pan over medium-high heat coated lightly with extra virgin olive oik andd onion and eggplant and season with salt and pepper, cook until soft, about 3 minutes.
Add bell pepper and saute until slightly softened, then add tomato, stir and season.
Meanwhile, make couscous:  in a large heat-proof bowl, combine couscous, tamari and 2 tablespoons olive oil and season.  Pour boiling water over and stir quickly to blend and immediately cover bowl with plastic wrap, sealing tightly.  allow to steam until couscous is tender, about 5-7 minutes.  fluff couscous with the back of a fork and stir in the ripped basil leaves.  Check flavor and season if necessary.
To serve, using a ring mold (I used a custard cup], plate couscous in mold on plate and layer ratatouile on top.  Unmold and drizzle with more extra virgin olive oil and garnish with the basil sprigs if desired.
Dave's Spaghetti Sauce


Ingredients:
ground beef, crushed tomatoes, tomato sauce, tomato paste, olive oil, garlic cloves, dried basil, dried oregano, crushed red pepper flakes, light brown sugar, Worcestershire sauce, salt, ground black pepper, butter, cinnamon, red wine

Directions:
Brown the ground beef.  I put in a dutch oven, add a cup of water, cover and cook until meat is no longer pink, breaking up the meat into small pieces occasionally as it cooks. Drain ground beef when cooked.
Add the crushed tomatoes, tomato sauce and tomato paste and stir thoroughly.
Add remaining ingredients except for red wine, stir in thoroughly.  Using cinnamon is optional, but if you do, put ingredients on your palm and lightly blow some into the sauce.  Only a slight amount though!
Simmer on MEDIUM-HIGH heat for 15-20 minutes, or until beginning to bubble.  IMPORTANT: Stir thoroughly every few minutes using a spatula to capture sauce at bottom of pan. This will prevent any scorching.
Lower burner heat to LOW and allow to simmer for 30 minutes, then add red wine and stir thoroughly.
Simmer for an additional 30 minutes (or more] on low heat, stirring occasionally.
Buttercream-Coconut Cake Icing
Category: desserts
By Rizzy Fischer

This simple icing recipe pairs perfectly with ANY type of cake!

Ingredients:
½ cup unsalted butter, softened
½ cup vegetable shortening
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
2 tablespoons milk, or as needed
1 (7 ounce) package sweetened flaked coconut, divided
¼ cup chopped pecans

Directions:
Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract. Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry. Stir enough milk into butter mixture to achieve desired consistency for icing. Fold half the coconut into the icing; spread icing over cake. Sprinkle remaining coconut and pecans over icing.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 cups

Calories: 268.3
Fat: 16.9 g
Saturated fat: 8.6 g
Carbohydrates: 30.1 g
Sugars: 27.7 g
Dietary fiber: 1.4 g
Protein: 0.7 g
Cholesterol: 15.4 mg
Sodium: 36.7 mg
Leek & Potato Vichyssoise (Soup)


Ingredients:
leeks, potatoes, instant chicken bouillon granules, butter, heavy cream, salt, pepper, dried basil, paprika

Directions:
Prepare leeks by trimming off the tough, dark green leaves and the bottom of the root.  Then cut length-wise and wash in between each leaf, as dirt deposits can gather deep inside the leek.  Then, thinly slice.
Melt butter in a soup pot over low-medium heat.
Add sliced leeks, stirring occasionally.  Cook until leeks are tender, but not browned.  This may take 15-20 minutes.
Add sliced potatoes and chicken or vegetable stock.  If using vegetable stock, you may add a little powdered chicken stock mix to enhance the flavor.  Stir.
Bring mixture to a boil, then reduce heat and cook until potatoes are tender.
Once potatoes are tender, you can puree the mixture using a hand blender in the same pot or by doing batches in a blender.  If you want a very fine texture, put the mixture through a sieve after pureeing.
Add cream, salt (optional], pepper, basil, and paprika.  You can thicken the mixture by adding a tablespoon or two of flour or corn starch.  You can thin the mixture by adding more water or stock.  This depends upon your preferred texture and consistency.
Reheat gently to serve warm or hot.  Or you can serve very cold with cut chives as garnish.  Enjoy!
Gluten-Free Cheesecake Cupcakes
Category: desserts
By Amenah

Coming from a family that has a lot of gluten intolerance, I decided to try and come up with a gluten-free cheesecake cupcake recipe that everyone can enjoy. I've tried many different recipes and finally came up with one that I love, and I hope you all love it, too! It tastes great plain or topped with whipped cream, chocolate ganache, fruits, and more - the options are endless. Happy baking!

Ingredients:
cooking spray
1 cup gluten-free flour blend (such as Namaste Perfect Flour Blend)
1 cup chopped pecans
7 tablespoons butter, melted, or more as needed
¼ cup packed brown sugar
3 (8 ounce) packages cream cheese, at room temperature
⅔ cup sugar, or more to taste
⅛ teaspoon salt
3  eggs
1 ½ teaspoons vanilla extract
½ teaspoon lemon extract, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray. Mix flour, pecans, butter, and brown sugar together in a bowl until mixture has a sandy texture. Drop a heaping tablespoon of the mixture into the bottom of each muffin cup; press to create a flat and even crust. Bake in the preheated oven until crust is dry, about 12 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Beat cream cheese in a large bowl with an electric mixer on low speed until very creamy. Add sugar and salt; mix well. Beat in eggs one at a time until smooth. Beat in vanilla extract and lemon extract. Pour cream cheese mixture evenly over each crust. Bake cheesecakes in the preheated oven until set, about 20 minutes. Let cool completely, about 20 minutes. Cover and refrigerate until firm, at least 2 hours.

Prep time: 15 mins
Cook time: 32 mins
Total time: 3 hrs 7 mins
Yields: 12 mini cheesecakes

Calories: 441.7
Fat: 35 g
Saturated fat: 17.6 g
Carbohydrates: 27 g
Sugars: 16.6 g
Dietary fiber: 2.1 g
Protein: 7.9 g
Cholesterol: 125.9 mg
Sodium: 256.5 mg
Roasted Buffalo Brussels Sprouts
Category: side-dish
By MDMONS

Highly addictive side dish. The trick to an excellent batch is getting the right level of crispy without burning the sprouts, which requires some attention since Brussels sprouts differ so greatly in size.

Ingredients:
1 pound Brussels sprouts, trimmed and halved
1 tablespoon olive oil
salt and ground black pepper to taste
3 tablespoons butter
3 tablespoons hot sauce (such as Frank's RedHot ®)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Combine Brussels sprouts, olive oil, salt, and pepper in a bowl; mix until evenly coated. Spread sprouts onto the prepared baking sheet. Bake in the preheated oven until edges are starting to wilt, about 20 minutes. Transfer sprouts to a bowl. Heat butter and hot sauce in a saucepan over low heat until melted and smooth, 2 to 3 minutes. Pour mixture over sprouts and stir until coated.

Prep time: 10 mins
Cook time: 22 mins
Total time: 32 mins
Yields: 4 servings

Calories: 156.2
Fat: 12.4 g
Saturated fat: 6 g
Carbohydrates: 10.4 g
Sugars: 2.6 g
Dietary fiber: 4.3 g
Protein: 4 g
Cholesterol: 22.9 mg
Sodium: 405.7 mg
Brazilian Cheese Bread (Pao de Queijo)
Category: bread
By GLOJAO

These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. These are good either served plain, or with marinara sauce. For more variety, try adding a variety of herb seasonings, such as Italian seasoning or try substituting other cheeses for the Parmesan.

Ingredients:
½ cup olive oil or butter
⅓ cup water
⅓ cup milk or soy milk
1 teaspoon salt
2 cups tapioca flour
2 teaspoons minced garlic
⅔ cup freshly grated Parmesan cheese
2  beaten eggs

Directions:
Preheat oven to 375  degrees F (190 degrees C). Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes. Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet. Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 breads

Calories: 384.9
Fat: 22.6 g
Saturated fat: 4.7 g
Carbohydrates: 39.9 g
Sugars: 0.9 g
Protein: 6.3 g
Cholesterol: 70.9 mg
Sodium: 555.1 mg
Yummy Artichoke Dip
Category: appetizers-and-snacks
By CYEPP

Mmmmm Mmmm good!!! Generous amounts of Parmesan cheese make this dip a sure crowd pleaser. Serve with corn chips. Substitute chopped jalapeno peppers for the green chiles if you dare.

Ingredients:
1 (6.5 ounce) jar marinated artichoke hearts, drained and quartered
1 cup mayonnaise
1 ½ cups grated Parmesan cheese
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can chopped green chile peppers

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the artichoke hearts, mayonnaise, 1 cup Parmesan, cream cheese and green chile peppers. Scoop the mixture into a pie pan or medium baking pan. Top with the remaining 1/2 cup of Parmesan. Bake for 25 minutes or until bubbly and slightly browned. Serve warm.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 cups

Calories: 103.6
Fat: 10.1 g
Saturated fat: 3.3 g
Carbohydrates: 1.1 g
Sugars: 0.2 g
Protein: 2.4 g
Cholesterol: 14.4 mg
Sodium: 192 mg
Baked Cornish Game Hens


Ingredients:
butter, lemon juice, rosemary, garlic clove

Directions:
Rub hens with butter., Combine other ingredients and use to baste hens., Bake at 350 degrees for 1 hour, basting with lemon mixture every 10 minutes.
Lime-Oncello Spritzers With Mint


Ingredients:
limes, 100 proof vodka, sugar, water, fresh mint leaves

Directions:
To make limoncello:
Using a vegetable peeler, remove the peel from the limes in long strips (reserve the limes for another use].
Place the lime peels in a 1-quart jar.
Pour the vodka over the peels and screw on the lid.
Steep the lime peels in the vodka for 1 week at room temperature.
Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes.
Cool completely, then stir in the vodka mixture.
Strain the liquids into bottles, pressing on the peels to extract as much liquid as possible.
Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
To make spritzers:
Fill 4 tall glasses halfway with ice.
Add the mint leaves.
Using the handle of a wooden spoon, coarsely crush the mint leaves into the ice.
Pour some limoncello over, and stir to blend.
Add a splash of club soda and serve.
Apple Cake I
Category: desserts
By Judy Richardson

This is a tasty cake that stores well and is quite easy to make.

Ingredients:
2  eggs
1 cup vegetable oil
2 cups white sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
4 cups diced apple without peel

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan. Beat vegetable oil and eggs until foamy. Add the sugar, flour, ground cinnamon, baking, soda, salt, and vanilla and mix well. Stir in the diced apples. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.  Cool cake in pan for 10 minutes. Cake needs no frosting.

Yields: 1 -9x13 inch cake

Calories: 201.2
Fat: 9.7 g
Saturated fat: 1.3 g
Carbohydrates: 27.7 g
Sugars: 18.9 g
Dietary fiber: 0.9 g
Protein: 1.7 g
Cholesterol: 15.5 mg
Sodium: 107.2 mg