xiaoxl/recipe_data huggingface dataset:
Green Split Pea Gazpacho


Ingredients:
water, shallot, unsalted butter, mint sprigs, heavy cream, sour cream, half-and-half cream

Directions:
In medium size saucepan bring water to a boil and add split peas.  Reduce heat, cover, and simmer peas until soft, approximately 20 minutes.  Drain and set aside.
Rinse saucepan. Using the same saucepan, melt butter on medium heat.  Add shallots and cook until softened (not browned] for a couple of minutes.
Add broth and mint sprigs to the shallots, increase heat and bring to a boil.  Add drained split peas and salt and pepper to taste.  Reduce heat and simmer, stirring occasionally for approximately 5 minutes while flavors blend.
Discard the mint and puree the soup in a  large blender until velvety smooth.  Be careful the mixture will be hot.
Blend in the cream.
Salt and pepper to taste.
Chill to serve cold.
Blend sour cream and half & half together to garnish, adding fresh mint strips if you desire.
Hazelnut Chocolate Chip Cookies


Ingredients:
flour, baking soda, butter, brown sugar, white sugar, eggs, vanilla, hazelnuts, chocolate chips, milk

Directions:
Cream together butter and both sugars.
Add eggs, 1/3 cup nutella and vanilla.
In seperate bowl whisk to combine flour and baking soda and toasted hazlenuts(grind the hazelnuts and toast them in a frying pan on medium low heat stirring constanly about 10 minutes, cool].
Add flour mixture to creamed butter and sugar.
Add chocolate chips, careful not to over mix.
Measure one tablespoon of dough (flaten just a little] on a ungreased cookie sheet.
Bake at 375 for 9 minutes.
Cool on cookie sheet for one minute. Transfer to wire rack to cool.
Once cooled make drizzle for the top. Combine the remaining 1/3 cup nutella with 2-3 tsp of milk over simmering water (double boiler].
I used a plastic ziplock bag and poked a hole in one corner with a toothpick, Squeeze a zig zag design on top. Cool completely.
Can be stored in a air tight container, with wax paper between layers and frozen.
Babs Coffee Walnut Cake W/ Coffee Frosting


Ingredients:
butter, caster sugar, eggs, self raising flour, walnuts, butter, icing sugar

Directions:
Butter 2 8inch cake pans and set aside Cream the butter and sugar together until pale and creamy.
Add the beaten eggs, the equivalent of one at a time, beating well. Add the coffee essence and stir.
Fold in the sifted flour and chopped walnuts. Divide the mixture between the prepared cake pans and bake in a 350 degree oven for 35/45 minutes or until an inserted tooth pick comes out clean. Set aside until cool.
Coffee Butter Cream Frosting:.
Beat butter until creamy and slowly add icing sugar and coffee essence. Reserve some butter cream for the cake's top decoration.
Place some butter cream between the two cakes and sandwich together. Add the reserved butter cream and the whole walnut pieces on top for decoration.
Navy Bean Soup-Pressure Cooker


Ingredients:
dried navy beans, salt, ham shank, onions, carrots, celery ribs, green pepper, tomato sauce, garlic, water

Directions:
Soak beans overnight in vegetable oil, salt and water to cover., Drain and discard liquid., Place beans and all remaining ingredients in cooker., Close cover securely., Place pressure regulator on vent pipe and cook 30 minutes at 15 pounds pressure., Let pressure drop of its own accord.
Zinfandel-Braised Leg of Lamb (Slow Cooker)


Ingredients:
boneless leg of lamb, kosher salt, fresh ground pepper, all-purpose flour, olive oil, whole allspice, garlic cloves, zinfandel, dried basil, bay leaves

Directions:
Unroll lamb; trim fat.  Sprinkle evenly with1/2 t. salt and 1/2 t. pepper.  Reroll lamb; secure at 1-inch intervals with kitchen twine.  Sprinkle evenly with flour.
Heat oil in a nonstick skillet over medium-high heat.  Add lamb to pan; cook 6 minutes, turning to brown on all sides.  Place lamb in electric slow cooker.
Add juniper berries, allspice, and garlic to skillet; cook over medium heat 2 minutes or until garlic is lightly browned.  Add wine to pan, scraping  pan to loosen browned bits; cook until reduced to 1/2 cup (about 3 minutes].  Scrape wine mixture into cooker; add basil and bay leaves.  Cover and cook on LOW 8 hours or until lamb is tender.
Remove lamb from cooker; keep warm.  Strain cooking liquid through a sieve into a small bowl; discard solics.  Add remaining 1/2 t. salt and remaining 1/2 t. pepper to cooking liquid; stir.  Remove twine from lamb, and discard.  Break lamb into chunks with 2 forks.  Serve lamb with cooking liquid over egg noodles.
Cranberry Nut Oatmeal Granola Bars
Category: appetizers-and-snacks
By MzTravelista

Healthy homemade granola bars. This recipe is easily customizable. You can substitute the dried fruit, pecans, and chocolate morsels out for what you like.

Ingredients:
2 cups quick-cooking oats
1 cup dried cranberries
1 cup pecan halves
½ cup ground flax seed
½ cup milk chocolate chips
¼ cup wheat germ
1 cup packed light brown sugar
½ cup honey
2 tablespoons vegetable oil
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper or waxed paper. Mix oats, cranberries, pecans, ground flax seed, chocolate chips, and wheat germ together in a bowl. Stir brown sugar, honey, vegetable oil, and salt together in a large microwave-safe bowl; heat in microwave for 30 seconds. Stir mixture and heat in microwave again until smooth, about 30 seconds more. Stir vanilla extract and cinnamon into brown sugar mixture. Stir brown sugar mixture into oats mixture until evenly mixed and chocolate is melted; pour into the prepared baking dish. Bake in the preheated oven until edges are golden brown, about 30 minutes. Lift bars out of pan by pulling by the parchment paper; cool for 5 minutes before cutting into bars.

Prep time: 10 mins
Cook time: 31 mins
Total time: 46 mins
Yields: 16 servings

Calories: 282.8
Fat: 11.8 g
Saturated fat: 2.3 g
Carbohydrates: 43.4 g
Sugars: 31.6 g
Dietary fiber: 3.7 g
Protein: 3.8 g
Cholesterol: 2.7 mg
Sodium: 84.6 mg
Jalapeno-Garlic-Onion Cheeseburgers
Category: main-dish
By Steve

The three best foods in the world combined in a juicy grilled cheeseburger! These go great with Cowboy Mashed Potatoes!

Ingredients:
1  fresh jalapeno chile pepper, finely chopped
2 cloves garlic, minced
1 small onion, finely chopped
1 pound lean ground beef
4 slices pepperjack cheese
4  hamburger buns

Directions:
Preheat grill for high heat. Mix jalapeno pepper, garlic, onion, and ground beef in a medium bowl. Form into four patties. Brush grill grate with oil. Grill hamburger patties 5 minutes per side, or until well done. Top with pepperjack cheese, and serve on buns.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 474.1
Fat: 26.8 g
Saturated fat: 11.7 g
Carbohydrates: 24.8 g
Sugars: 3.6 g
Dietary fiber: 1.3 g
Protein: 31.6 g
Cholesterol: 104.5 mg
Sodium: 444.8 mg
Chicken Noodle Soup with Egg Noodles
Category: soups-stews-and-chili
By Totally Fit & Fabulous

Don't have time to make a homemade version of chicken noodle soup? Try this one and you won't regret it!

Ingredients:
1 (3 1/2) pound chicken, cut into 8 pieces
4 (16 ounce) cans low-sodium chicken broth
2  carrots, peeled and thinly sliced
2 stalks celery, sliced
½ cup chopped onion
1 (8 ounce) package dried egg noodles
½ cup finely chopped fresh parsley
1 tablespoon freshly squeezed lemon juice
salt and ground black pepper to taste

Directions:
Combine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil. Reduce heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken with tongs and transfer to a large bowl. Allow chicken and broth to cool slightly. Remove skin and bones from cooled chicken and discard. Cut chicken meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard. Return chicken broth to a simmer. Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes. Season with salt and pepper.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 335
Fat: 14.6 g
Saturated fat: 4.2 g
Carbohydrates: 24 g
Sugars: 2.8 g
Dietary fiber: 1.9 g
Protein: 25.7 g
Cholesterol: 81.1 mg
Sodium: 203.2 mg
Quick & Easy Microwave Berry Sauce / Syrup


Ingredients:
"berries"

Directions:
Combine the syrup and the berries in a microwave-safe bowl.  Microwave on high for 30 - 45 seconds.
Remove the bowl from the microwaves and mash the mixture slightly with a fork; it looks a lot prettier if you leave some of the berries whole!
My Famous 'Baked' Mostaccioli


Ingredients:
ground beef, mild Italian sausage, green bell pepper, hunts tomato paste, mozzarella cheese

Directions:
Cook mostaccioli noodles according to box directions, drain and set aside.
Place Italian sausage links in a large, deep skillet and add enough water to go half way up sides of sausage links and add 2 tablespoons of oil. Simmer until cooked through and water is almost evaporated (about 25-30 minutes].
While the sausage links are simmering, in a large bowl combine the spaghetti sauce, tomato paste, picante sauce, garlic salt and Italian seasoning. Adjust seasonings to your preferred taste.
When all water is evaporated and links are cooked though, brown on all sides in the remaining oil in the skillet (adding more if needed]. Once browned, remove from skillet and set aside.
Add ground beef, onion and bell pepper to the same skillet and brown the meat until just barely pink (do not over cook the beef]. Drain any excess grease from the skillet with a large spoon while leaving the beef and veggies in there.
Slice the Italian sausage links into 1/4" thick slices and add back to the skillet.
Add the spaghetti sauce mixture to the skillet and gently simmer 30 minutes to blend the ingredients and flavors.
Meanwhile, pre-heat the oven to 375*F.
Pour the mostaccioli noodles into a large, deep aluminum baking pan (I use the big, deep rectangle, disposable ones because I don't want to wash the pan, and I'm usually asked to bring this dish to  get-togethers].
Sprinkle half (1 pound] of the shredded mozzarella cheese over the noodles. Pour the meat and sauce from skillet over the cheese. Gently mix until all noodles are coated and cheese is incorporated thoroughly. Smooth top surface and evenly sprinkle on remaining cheese.
*Note: I've also used a couple of the smaller disposable pans and only bake one, while the other one I cover and freeze (without baking], to make later in the month (just thaw a bit before baking, stir, adding a touch of water if needed, then add final topping of cheese, bake].
Bake uncoverd on center rack for 45 minutes.
Serve with garlic toast, salad and Italian dressing. Enjoy!
Electric Lemonade


Ingredients:
sugar, water, fresh lemon juice, mint sprig, lemon-flavored vodka, sparkling water, lemon, zest of

Directions:
Mix the sugar and water in a small pot and boil for 3 minutes to make a simple syrup.
Let cool.
In medium bowl, stir together 1 cup syrup (leftover syrup can be refrigerated indefinitely], the lemon juice and the chopped mint.
Pour mixture into ice-cube tray and freeze for one hour.
In a blender, blend together frozen cubes, sparkling water, chopped mint and vodka.
Pour into chilled glasses.
Garnish with mint sprigs and lemon zest.
57 T-Bird With Hawaiian Plates


Ingredients:
Grand Marnier, Amaretto, vodka, cranberry juice

Directions:
"Shake with ice, strain into chilled shot glasses."
Tina's Black Forest Mini Cheesecakes


Ingredients:
cream cheese, granulated sugar, all-purpose flour, eggs, sour cream, sour cream, granulated sugar, vanilla, cherry pie filling

Directions:
Preheat oven to 325°F.
Line 18 regular size muffin tins with foil baking cup papers (the regular paper ones get too soggy].
Place one cookie in the bottom of each baking cup.
In a large bowl, beat cream cheese until smooth.
Add sugar, cocoa, and flour, blending well.
Add eggs, beating well.
Stir in sour cream and almond extract.
Fill each prepared tin almost full with cream cheese mixture- but leaving room for rising and for the topping which will get added later.
Bake 20-25 minutes, or until set.
Remove from oven and let cool 10 minutes.
Mix together sour cream, sugar and vanilla for the topping while the cakes are cooling.
Spread a heaping teaspoonful of topping onto each cake; the cakes will still be warm at this point.
Let cakes cool in pans about 30 minutes, then CHILL well.
Garnish each cake just before serving with a dollop of cherry pie filling- if you do this too far in advance, the topping will cause the cheesecakes to get soggy.
You may have extra pie filling left over.
Keep leftover cheesecakes chilled.
Easy Lemon Bundt Cake


Ingredients:
water, eggs, sugar, lemon juice

Directions:
Mix first 5 ingredients., Pour into greased bundt pan., Bake 40-45 minutes at 350F degrees., Upon removal from oven, turn cake out of pan and glaze with juice/sugar mixture.
Chicken and Pepper


Ingredients:
boneless chicken breast, black pepper, soy sauce, cornstarch, garlic, brown sugar, onion, green pepper, egg, tomato ketchup, salt

Directions:
Cut the chicken into small size piece and mix with soy sauce, corn starch and beaten egg.Marinade it for at least 10 minutes.
Heat the wok or large pan. Put the vegetable oil and fry the chicken until it becomes golden.
Put the onion, garlic , green pepper, black pepper, red pepper, soy sauce, tomato ketchup and brown sugar in the wok or pan.
take corn starch and mix it with water and put in the pan.
Mix everything well,  adjust salt and spice as per your taste then let it cook for 5 more minutes and it is ready!
Curried Butternut Squash Bisque


Ingredients:
onion, extra virgin olive oil, garlic cloves, gingerroot, chicken broth, light coconut milk, water, curry powder, salt, black pepper, brown rice, fresh cilantro, cashews

Directions:
Preheat oven to 350 degrees.
Cut squash in half lengthwise and remove seeds.  Arrange cut side down in a 9 x 13 baking dish.
Bake for 30 minutes.  Turn over and bake, covered, for 20-25 minutes.
When cooled, scoop the pulp into a medium bowl and mash slightly.  Set aside.
In a large saucepan, saute onion in oil for 3-4 minutes.
Add garlic and ginger and saute for 2 minutes.
Carefully stir in squash, chicken, broth, coconut milk, water, curry powder, salt and pepper.
Cook over medium heat until heated through.
To serve, spoon over rice and sprinkle with cilantro and cashews.
Simple and Easy Homemade Refried Beans


Ingredients:
pinto beans, butter, salt, salsa, cheddar cheese

Directions:
Place first four ingredients, plus 1/2 cup of cheese in a food processor and blend until smooth.
Place in a baking dish coated with cooking spray, and top with remaining cheese.
Bake for 25 minutes at 350 or until bubbly.
Drunk Deer Chili
Category: soups-stews-and-chili
By Ja

When I cook, I usually just throw stuff together and there it is. I got so many requests for this chili recipe, I had to write it down to be able to share it with others.

Ingredients:
¼ cup butter
1 pound ground venison
1 pound cubed beef stew meat
1 pound cubed pork stew meat
1 large onion, chopped
1  fresh jalapeno pepper, seeded and minced
3 tablespoons chili powder
½ teaspoon cayenne pepper
1 ½ teaspoons ground cumin
2 (14 ounce) cans stewed tomatoes, with juice
1 (15 ounce) can tomato sauce
6 cloves garlic, minced
4 cubes beef bouillon, crumbled
¼ cup Kentucky bourbon
2 (12 fluid ounce) cans pilsner-style beer
2 cups water

Directions:
Melt the butter in a large pot over medium heat. Cook the venison, beef, and pork in the melted butter until completely browned. Add the onion and jalapeno; cook until tender. Season with chili powder, cayenne pepper, and cumin. Stir in the stewed tomatoes, tomato sauce, garlic and beef bouillon. Pour the bourbon, beer, and water into the mixture and stir. Bring the chili to a boil; cover and reduce heat to medium-low; simmer about 1 hour, stirring frequently.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 45 mins
Yields: 10 servings

Calories: 402.6
Fat: 22 g
Saturated fat: 9.4 g
Carbohydrates: 13.5 g
Sugars: 5.5 g
Dietary fiber: 2.6 g
Protein: 29.9 g
Cholesterol: 108.4 mg
Sodium: 868.5 mg
Seven Layer Fiesta Dip


Ingredients:
light sour cream, low-fat cheddar cheese, tomatoes, green onion, black olives, tortilla chips

Directions:
Spread refried beans in a shallow seving dish., Mix sour cream and Taco Seasoning Mix until well blended., Spread over refried beans., Top with cheese, dollops of quacamole, tomato, onions, and olives., Serve with tortilla chips., Note: you can also use McCormicks Cheesy Taco Seasoning Mix., Prepare this with 1 package of McCormick Guacamole Seasoning Mix.
Slow Cooker Shredded Beef Sandwiches
Category: main-dish
By LEAHB21

I like to serve these mouth-watering sandwiches with a side of coleslaw. The homemade barbecue sauce is exceptional and is wonderful for dipping.

Ingredients:
1 (10.5 ounce) can condensed beef broth
1 cup ketchup
½ cup packed brown sugar
½ cup lemon juice
3 tablespoons steak sauce
2 cloves garlic, minced
1 tablespoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 (3.5 pound) beef eye of round roast, cut in half
16  sandwich buns, split

Directions:
Whisk beef broth, ketchup, brown sugar, lemon juice, steak sauce, garlic, pepper, and Worcestershire sauce together in a small bowl. Pour 1/2 of the mixture into a 5-quart slow cooker. Sprinkle salt over beef. Add beef to the slow cooker and cover with the remaining broth mixture. Cook on Low until tender, 10 to 12 hours. Shred beef on a cutting board using 2 forks; return to the slow cooker. Use a slotted spoon to place about 1/2 cup of the beef mixture on each sandwich bun.

Prep time: 15 mins
Cook time: 10 hrs
Total time: 10 hrs 15 mins
Yields: 16 sandwiches

Calories: 601.1
Fat: 11.7 g
Saturated fat: 3.3 g
Carbohydrates: 80.1 g
Sugars: 15.2 g
Dietary fiber: 3.9 g
Protein: 41.2 g
Cholesterol: 54.3 mg
Sodium: 1287.2 mg
Longevity Noodles With Chicken, Ginger, and Mushrooms


Ingredients:
boneless skinless chicken thighs, fresh ginger, dry sherry, dry sherry, cornstarch, soy sauce, soy sauce, kosher salt, white pepper, crushed red pepper flakes, napa cabbage, green onion

Directions:
Use a medium saucepan to boil noodles just until they are done, 3 to 5 minutes; stir to prevent sticking.
Drain noodles and rinse with cold water to cool down; return to pot and toss with sesame oil. and set aside.
In a shallow bowl, combine chicken, ginger, 1 teaspoon rice wine, cornstarch, 1 teaspoon soy sauce, 1/4 teaspoon salt and pepper.
In a separate small bowl, combine 1 tablespoon rice wine and 1 tablespoon soy sauce; set aside.
Heat a wok over high heat, add 1 tablespoon oil and stir fry pepper flakes for 10 seconds; add chicken and let sear 1 minute, then stir fry 2 to 3 minutes until done, then place in a bowl.
Add cabbage and mushrooms to wok and stir fry 1 minute to wilt; add to bowl with chicken.
Add 1 tablespoon oil to wok and stir fry noodles for  30 seconds; stir in soy sauce/wine mixture.
Return chicken and vegetables to wok, along with green onions; season with 3/4 teaspoon salt, stir to heat through.
Balsamic Carrot Slaw


Ingredients:
carrots, onion, sugar, light olive oil, Worcestershire sauce, dry mustard, pepper, salt, garlic

Directions:
Peel and grate the carrots.
Steam them for 10 minutes (until crisp/tender] adding the frozen peas the last 4 minutes.
Mix the ingredients for the dressing, adding onions last.
Toss with the carrots and chill.
Pasta Fagioli
Category: soups-stews-and-chili
By Star Pooley

A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top.

Ingredients:
1 tablespoon olive oil
2 stalks celery, chopped
1  onion, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes
salt to taste
1 (14.5 ounce) can chicken broth
2  medium tomatoes, peeled and chopped
1 (8 ounce) can tomato sauce
½ cup uncooked spinach pasta
1 (15 ounce) can cannellini beans, with liquid

Directions:
Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes. Add pasta and cook 10 minutes, until pasta is tender. Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 224.6
Fat: 4.4 g
Saturated fat: 0.6 g
Carbohydrates: 37.3 g
Sugars: 6.4 g
Dietary fiber: 7.9 g
Protein: 11 g
Cholesterol: 2.3 mg
Sodium: 757.8 mg
Cake That Doesn't Last!


Ingredients:
flour, sugar, eggs, crushed pineapple, walnut pieces, pecan pieces, baking soda, cinnamon, salt, vanilla

Directions:
Mix dry ingredients in bowl.
Make a well in center of the combined dry ingredients and add eggs, pineapple, oil, vanilla and bananas; stir.
DON"T BEAT!
Pour into greased tube pan.
Bake at 350 degrees for 75 minutes or until cake tester inserted comes out clean.
Sour Cream and Onion Popcorn or Snack Shaker (Copycat)


Ingredients:
powdered milk, white vinegar, dill, parmesan cheese

Directions:
stir all together., adjust for taste and put in a shaker container., add liberally to buttered popcorn, chips, crackers, whatever.
Bob's Version of Northamptonshire Chocolate Pudding


Ingredients:
milk, dark chocolate, sugar, vanilla essence, eggs, butter

Directions:
Warm the milk and butter until the butter melts. Add the chocolate ( use best eating  dark chcolate of at least 70% coca solids ]and stir over gentle heat until that has melted.
Fold in the breadcrumbs and vanilla ( if used - optional ] and stir over gentle heat 5 - 10 minutes until smooth and glossy, with all the oiliness absorbed.
Set aside until it has cooled to hand hot, then stir in the egg yolks and sugar until smooth again.
Beat the egg whites until thick, then fold them in very gently, about ¼ at a time.
Lightly butter a pudding basin, put a disc of buttered greaseproof paper in the bottom of it to prevent sticking, and gently pour in the mixture.
Cover basin tightly with foil, steam  or place in a covered pan of hot water at a gentle boil for 2 - 2½ hours.  A knife inserted in the centre should be slightly coated with gooey cakey mix for perfection.
Turn out, serve with cream.
Mr. Morris' Salsa Cake


Ingredients:
flour, sugar, baking powder, baking soda, ground cinnamon, ground cloves, ground allspice, salsa, shortening, eggs, water, cream cheese, powdered sugar, butter, pure vanilla extract, tomatoes, garlic cloves, fresh cilantro, fresh parsley, olive oil, apple cider vinegar, salt

Directions:
Preheat oven to 350°F.
In large bowl mix the flour, sugar, baking powder, soda, cinnamon, cloves and allspice. Cut in the shortening with a pastry blender.
Add the salsa, beating 3 minutes with an electric mixer. Next beat in the eggs and water, beating another 3 minutes.
Grease and flour two 8-inch round cake pans or one large bundt pan. Line the pan(s] with parchment paper.
Pour in batter evenly into the pan.
Bake for 30-35 minutes or until a toothpick inserted in center of cake comes out clean. Note that the cake may take longer to cook if baked in a bundt pan.
In the meantime, prepare the cream cheese frosting.
Beat all ingredients together until smooth. Set aside.
Cool cake on wire rack then frost with cream cheese frosting.
Pat yourself on the back for being adventurous.
Parting Words: "And somewhere, later on, ranch kitchens, cabins and range camps will fill with people and easy conversation (and Cookgirl adds that these various venues will also fill with people coughing, heavy clouds of cigarette smoke; the smoke detector alarms will be set off -- ] Because THIS is Marlboro Country.".