xiaoxl/recipe_data huggingface dataset:
Perfect Flat Iron Steak
Category: meat-and-poultry
By Cocina JNOTS

This recipe was created from a combination of different recipes that I read when I was looking for the perfect iron steak. I combined, adjusted, and finally perfected it to my taste. I'm sure you will love it as well. After all it is perfection.

Ingredients:
1 (2 pound) flat iron steak
2 ½ tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh parsley
¼ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh chives
¼ cup Cabernet Sauvignon
½ teaspoon salt
¾ teaspoon ground black pepper
¼ teaspoon dry mustard powder

Directions:
Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours. Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.

Prep time: 15 mins
Cook time: 8 mins
Total time: 2 hrs 28 mins
Yields: 6 servings

Calories: 344.5
Fat: 23.1 g
Saturated fat: 7.5 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 31.2 g
Cholesterol: 103.2 mg
Sodium: 291.7 mg
Chocolate Peanut Butter Cups
Category: desserts
By SHAUNNSMOM

A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.

Ingredients:
1 (11.5 ounce) package milk chocolate chips, divided
1 cup peanut butter
¼ teaspoon salt
½ cup confectioners' sugar

Directions:
Trim 12 paper muffin cup liners to half of their height. Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm. In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

Prep time: 2 hrs
Total time: 2 hrs
Yields: 12 servings

Calories: 289.9
Fat: 19.8 g
Saturated fat: 7.6 g
Carbohydrates: 25.5 g
Sugars: 21.4 g
Dietary fiber: 1.3 g
Protein: 7.2 g
Cholesterol: 8.9 mg
Sodium: 191.9 mg
Malted Milk Bars


Ingredients:
butter, granulated sugar, vanilla extract, eggs, all-purpose flour, baking powder, salt, milk, vanilla extract, butter, confectioners' sugar

Directions:
Preheat oven to 325°F.
Spray a 13" by 9" Pyrex baking pan with cooking spray. For easier cutting, line pan with parchment paper or foil, extending it over short ends; grease parchment paper or foil.
Prepare chocolate base:
In heavy 3-quart saucepan, melt butter and semisweet and unsweetened chocolates over low heat, stirring frequently. Remove saucepan from heat.
With wooden spoon, stir in granulated sugar and vanilla.
Beat in eggs until well blended. In small bowl, combine flour, baking powder, and salt; stir into chocolate mixture.
Spread batter evenly in prepared pan. Bake 25 to 30 minutes, until toothpick inserted 1 inch from edge of pan comes out clean. Cool in pan on wire rack.
Prepare Malted Milk Topping:
In small bowl, stir together malted milk powder, milk, and vanilla until blended.
Stir in butter and confectioners' sugar until blended.
With small spatula, spread topping over cooled bars; top with chopped malted milk ball candies. Allow topping to set.
When topping is firm, transfer with parchment paper or foil to cutting board. Cut lengthwise into 4 strips, then cut each strip crosswise into 8 pieces.
Yoghurt and Cucumber Dressing


Ingredients:
cucumber, salt, white wine vinegar, olive oil, of fresh mint

Directions:
Place the cucumber in a colander and sprinkle with the salt. Leave to stand for 30 minutes.
Squeeze the cucumber to remove as much water as possible.
Mix all ingredients together and chill until needed.
Steve's Bourbon Buffalo Wing Sauce
Category: side-dish
By AdirondackKid

Tired of the same old red pepper and butter 'hot sauce' on your wings? Try this on your next batch for a change of pace. We're crispy wing lovers, so we always make them fried. It might work for baked wings as well, but that hasn't been tested...yet. Make your fried wings according to your favorite recipe, coat the wings in this sauce, and sprinkle with sesame seeds just prior to serving. You should be able to coat about a dozen wing pieces with the recipe. Your wings are going to be sticky but the wing lovers I hang with claim they're well worth the mess.

Ingredients:
¼ cup bourbon whiskey
¼ cup packed brown sugar
⅓ cup ketchup
1 tablespoon white vinegar
1 tablespoon hot sauce (such as Frank's RedHot ®)
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
1 tablespoon honey
2 tablespoons butter

Directions:
Stir the bourbon, brown sugar, ketchup, white vinegar, hot sauce, cayenne pepper, garlic powder, honey, and butter together in a saucepan over medium heat; cook, whisking occasionally, until the mixture begins to bubble. Reduce heat to low and cook at a gentle simmer, whisking occasionally, until the sauce thickens nearly to the consistency of maple syrup or molasses, about 15 minutes. Remove from heat and allow to cool.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 1 cup

Calories: 233.9
Fat: 7.8 g
Saturated fat: 4.9 g
Carbohydrates: 30.8 g
Sugars: 29.7 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Cholesterol: 20.4 mg
Sodium: 480.5 mg
Broccoli and Leek Soup With Croutons (Low Fat)


Ingredients:
olive oil flavored cooking spray, leek, garlic cloves, potato, broccoli, fresh parsley leaves, fresh basil leaf, low-fat sour cream

Directions:
Preaheat oven to 200degC. Place the bread cubes on a baking tray and spray lightly with olive oil spray. Bake, turning once, for 10 mins or until golden.
Meanwhile, heat a large saucepan over medium heat and spray with olive oil spray.
Add the leek. Cook, stirring occasionally, for 5 mins or until soft. Add the garlic and cook for 30 seconds, until aromatic.
Add the potato and stock. Bring to the boil then reduce heat to low and simmer for 10 minutes.
Add the broccoli and simmer for 5 mins or until the broccoli is tender.
Set aside to cool slightly.
Place the mixture into a blender along with the parsley and basil and blend until smooth.
Transfer the soup to a clean saucepan and stir over med-low heat until heated through.
Ladle soup among serving bowls and top with sour cream and croutons, season with salt and pepper and serve.
Hearty Halibut Chowder
Category: soups-stews-and-chili
By Bert's Cream Puff

I got this recipe when I lived in Anchorage, Alaska.  It's made from Alaskan halibut.  The shredded carrots and Cheddar cheese in this chowder make it distinctive.

Ingredients:
1 tablespoon unsalted butter
1 large onion, finely diced
2 large potatoes, peeled and cubed
2 cloves garlic, minced
6 cups chicken stock
1 (8 ounce) can stewed tomatoes, diced
2 large carrots, shredded
1 ½ cups milk
½ cup heavy cream
salt and pepper to taste
2 pounds halibut, cut into 1-inch cubes
½ cup shredded Cheddar cheese
1 pinch red pepper flakes, or to taste

Directions:
Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes. Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.

Prep time: 35 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 16 servings

Calories: 172.4
Fat: 6.5 g
Saturated fat: 3.3 g
Carbohydrates: 12.5 g
Sugars: 3 g
Dietary fiber: 1.6 g
Protein: 15.4 g
Cholesterol: 39 mg
Sodium: 363.8 mg
Zucchini Lasagna With Beef and Sausage
Category: world-cuisine
By Jeff B.

This recipe is perfect if you have extra zucchini from the garden and/or you are looking for a great lasagna while on the South Beach or Atkins diets. It replaces lasagna noodles with slices of zucchini, but still tastes like the lasagna you love!

Ingredients:
½ pound ground beef
½ pound bulk Italian sausage
1  onion, chopped
4 cloves garlic, minced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons brown sugar
1 tablespoon red pepper flakes, or to taste
1 teaspoon salt
½ teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) can tomato paste
2  eggs
2 cups ricotta cheese
1 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon salt
3 large zucchini, trimmed
2 cups shredded mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
1 cup shredded mozzarella cheese

Directions:
Cook and stir ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. Drain grease and stir basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, black pepper, tomatoes, and tomato paste into the meat. Bring to a boil, reduce heat to low, and simmer meat sauce for 30 minutes. Stir occasionally. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Mix eggs, ricotta cheese, 1 cup Parmesan cheese, parsley, and 1 teaspoon salt in a bowl until thoroughly combined. Pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle strips. Place 1/3 of the zucchini strips into bottom of the prepared baking dish, filling in any gaps with scrap pieces of zucchini. Spread half the ricotta mixture over zucchini; spread 1 cup of mozzarella cheese over ricotta mixture; spread 1/3 of the meat sauce over mozzarella cheese. Repeat layers once more, layering 1/3 of zucchini strips, remaining half of the ricotta mixture, 1 more cup of mozzarella cheese, and 1/3 of the meat sauce. Make a third layer of remaining zucchini strips, remaining meat sauce, and 2 tablespoons Parmesan cheese sprinkled on top. Bake in the preheated oven until lasagna is bubbling and top is browned, about 1 hour. If top is browning too quickly, cover dish with aluminum foil during last 15 minutes of baking time. Spread 1 cup mozzarella cheese on top of the casserole and bake until mozzarella cheese topping is melted, 5 to 10 more minutes. Let casserole stand 10 minutes before serving.

Prep time: 30 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs 25 mins
Yields: 8 servings

Calories: 385.7
Fat: 20.5 g
Saturated fat: 9.9 g
Carbohydrates: 23.4 g
Sugars: 13.9 g
Dietary fiber: 4.3 g
Protein: 28.9 g
Cholesterol: 111.8 mg
Sodium: 1711.5 mg
Guasacaca Sauce (Venezuela)


Ingredients:
avocados, tomatoes, onion, red chili pepper, green chili pepper, parsley, wine vinegar, salt, pepper

Directions:
Peel tomatoes and dice them, along with the chili peppers and the onions.
Mix the tomatoes, onions, chiles, the parsley and the cilantro with the vinegar, the oil the salt and the pepper, mixing with a wooden spoon.
Peel the avocados, puree the most ripe one, cut the other one into dice.
Add to the other ingredients and place the avocado pip in the sauce, so it does not go black.
Before you serve remove the pips.
Farmhouse Hearty Mushroom, Asparagus and Bacon Quiche


Ingredients:
bacon, prepared mustard, butter, fresh asparagus, onion, fresh mushrooms, eggs, thyme, garlic powder, parsley, mozzarella cheese

Directions:
Fry bacon, drain, crumble; remove from pan, pour off grease; set aside.
Separate crescent rolls into triangles, place in ungreased 9-inch pie plate (points toward the center], press seams together over the bottom and up the sides to form the crust; spread with mustard; set aside.
Preheat oven to 375.
In bacon pan, melt butter; saute asparagus, onions & mushrooms until tender-crisp.
In a large bowl, combine custard ingredients; NOTE:  if you didn't beat eggs first -- do that before adding the other custard ingredients --  stir in veggies,  bacon, and cheese; pour into prepared crust.
Bake for 25-30 minutes (knife comes out clean]; let stand 5 minutes before cutting.
Mmm-good!
Linguine With Salmon and Chives


Ingredients:
margarine, onion, all-purpose flour, 2% low-fat milk, fresh chives, salt, Tabasco sauce, pink salmon, parmesan cheese, fresh tarragon, poppy seeds

Directions:
In saucepan, melt margarine over medium heat; add onion and cook until tender.
Stir in flour; mix well.
Add milk and cook, whisking, until mixture comes to boil thickens and loses any raw-flour taste.
Stir in chives and pepper.
Add 1/4 cup of reserved cooking liquid.
Flake salmon and add along with juices and chive mixture to pot with linguine; mix lightly. (If too thick add remaining reserved cooking liquid.].
Sprinkle Parmesan cheese over each serving.
Cipolline in Agrodolce


Ingredients:
butter, onions, sugar, water, fresh lemon juice

Directions:
Heat the butter in a pan large enough to hold the onions.
Cook the onions in the butter for a few minutes while stirring.
Sprinkle on the sugar, the vinegar and enough water to barely cover the onions and bring to a boil.
Simmer until the liquid is completely gone, stirring occasionally, 15-20 minutes, watching carefully to avoid scorching. (The onions will become glazed & caramelized].
Sprinkle with lemon juice & serve.
Forever Roasted Pork


Ingredients:
onions
extra virgin olive oil
fresh sage
water
fennel
Fennel Spice Rub for Turkey (Michael Chiarello]

Directions:
Heat the olive oil in a large saute pan over medium heat until hot; add the onions and a pinch of salt and pepper; reduce the heat to medium-low and cook for about 1 minute; add the sage and cook until the onions cease throwing off water, about 3 minutes; add the water, cover, and cook until the onions are very tender, about 10 minutes; uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes; season well with salt and pepper.
Preheat the oven to 275 degrees fahrenheit; peel back the pork skin and spread the onions directly on the fat layer; fold the skin back over the onions and tie closed with kitchen string (I didn't do this - just patted everything into place]; season well all over with the fennel spice.
Arrange the meat on a rack in a roasting pan and cook until the meat is very tender, 6 to 8 hours; it is ready when it pulls away easily if picked at with a pair of tongs; it is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day; it does not need to be attended.
Pizza Dip
Category: appetizers-and-snacks
By PJ's kitchen

Great dip for parties or for snacks for the family. Easy to prepare. Serve with pita bread chips, crackers, or even a thin sliced baguette.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can pizza sauce
¼ pound pepperoni sausage, diced
1  onion, chopped
1 (6 ounce) can black olives, chopped
2 cups shredded mozzarella cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie pan with non-stick cooking spray. Spread cream cheese on the bottom of the pie pan. Pour pizza sauce over the cream cheese, and spread it so that there is an even layer of sauce. Sprinkle with pepperoni, onion, and olives. Top with mozzarella cheese. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 servings

Calories: 305.1
Fat: 24.5 g
Saturated fat: 12.2 g
Carbohydrates: 8.6 g
Sugars: 2.5 g
Dietary fiber: 1.7 g
Protein: 12.6 g
Cholesterol: 67.8 mg
Sodium: 943.7 mg
Best Crepes


Ingredients:
milk, water, flour, eggs, salt, brandy

Directions:
Add the milk and water to the flour gradually, beating constantly so that the batter becomes very smooth. Add eggs, salt, oil, and brandy. Beat the batter until smooth and set aside to rest for an hour or two.
Heat a large frying pan and grease very lightly. Pour a serving spoon of the batter into the frying pan and move the pan around until the entire surface is covered. Both the batter and the resulting crêpe should be thin. When it is brown, turn with a large spatula and cook for a moment on the other side. Continue this process until all the batter is used. Keep the crêpes in a warm place.
Easy Candied Walnuts


Ingredients:
walnuts, light corn syrup, sugar, salt

Directions:
Set oven to 325°F.
Generously spray a baking/cookie sheet with nonstick cooking spray or line with parchment paper.
In a medium bowl, toss the walnuts with sugar and salt, then drizzle the corn syrup over and toss with two forks to coat.
Spread the nuts on the baking sheet (some nuts will stick together].
Bake until the nuts are a deep golden and the sugar mixture is bubbling, stirring occasionally to break up lumps (this should take about 15 minutes of baking time].
Cool completely on the baking sheet.
Italian Salad Dressing


Ingredients:
canola oil, extra virgin olive oil, red wine vinegar, garlic clove, onion, ground mustard, celery seed, paprika, sugar, sugar substitute

Directions:
Combine all ingredients in a jar with a tight-fitting lid; shake well.
Refrigerate overnight. Yield: 2/3 cup.
Creamy Creole Tomato Soup


Ingredients:
butter, yellow onions, garlic cloves, cayenne pepper, diced tomatoes, chicken broth, heavy cream, salt

Directions:
In a large pot, melt the butter over med-high heat.
Add the onion and cook, stirring, until very tender, 7-10 minutes.
Stir in the garlic, Cajun seasoning, and cayenne pepper and cook, stirring, for 1 minute.
Stir in the diced tomatoes and broth.
Simmer, uncovered, for 15 minutes.
Working in batches, transfer the soup to a blender or food processor and puree until smooth.
Return the soup to the pot.
Stir in the sour cream and salt and simmer until heated through, about 3 minutes.
Serve piping hot.
" Tastes Like"  V-8 Juice


Ingredients:
"plain tomato juice"

Directions:
Blend well and chill., Enjoy!
Frozen Derby Mint Juleps
Category: drinks
By SunnyDaysNora

Perfect for Derby Day or any day spent lounging in the sun, these cool refreshing drinks are dangerously delicious! Garnish with fresh mint.

Ingredients:
6 fluid ounces bourbon
2 ½ fluid ounces lemon juice
2 fluid ounces simple syrup
20  mint leaves
4 cups ice

Directions:
Pour bourbon, lemon juice, simple syrup, and mint leaves into a blender; blend on high until combined. Add ice; blend until juleps have a slushy consistency. Divide among serving glasses.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 juleps

Calories: 145.1
Carbohydrates: 11.1 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 8.5 mg
Adult Chocolate Milk


Ingredients:
irish cream, Kahlua, milk, Absolut vodka, ice cream

Directions:
Stir all together in a pyrex glass measuring cup, or what ever you have. (Use shot glasses to measure, though.].
Fill glass with ice.
Pour mixture over ice.
For extra fun, hang a small scoop of chocolate or coffee ice cream on the rim of the glass!
Enjoy! :].
Chunky Hawaiian Spread


Ingredients:
cream cheese, sour cream, crushed pineapple, mango chutney

Directions:
Beat cream cheese, sour cream, pineapple and chutney in medium bowl until blended.
Spoon cream cheese mixture into medium serving bowl.  Cover and chill 1 hour or overnight.  Serve with low fat of fat free crackers.
Refrigerate any leftover spread in airtight container up to 1 week.
Miami Chicken Legs


Ingredients:
chicken legs, ketchup, cider vinegar, brown sugar, Dijon mustard, lemon juice, dried basil, minced garlic cloves

Directions:
Wash and dry chicken.
Prepare marinade-basting sauce by combining all the ingredients.
Place chicken in a bowl and pour marinade over it. Marinade at room temperature for at least 1 hour.
Remove chicken from marinade and reserve for use as basting sauce.
Place chicken on preheated grill or broiler. Baste with sauce on all sides.
Grill chicken, basting and turning every 10 min for about 30 min or until chicken is done and juices run clear when pierced with fork.
Good served with hot rolls, salad, or grilled tomatoes.
Potato & Cabbage Stir Fry


Ingredients:
potatoes, olive oil, onion, mini sweet peppers, garlic cloves, frozen broccoli, water, spinach

Directions:
Place the potatoes in a saucepan and cover with water cook 6 to 8 minutes or until just tender. Drain and set aside.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and peppers; sauté 5 minutes or until softened. Stir in the garlic, potato, and sausage cook 4 to 5 minutes.
Add the coleslaw, broccoli, water, and Cajun seasoning. Cook 4 to 5 minutes or until the cabbage is tender. Stir in the spinach and cook until wilted. Remove from heat and top with the cheese, cover and allow the cheese to melt.
Szechuan Dinner Salad


Ingredients:
honey, soy sauce, gingerroot, garlic cloves, savoy cabbage, red bell pepper, cucumber, radish, zucchini, carrot, mushroom, scallions, toasted sesame seeds

Directions:
In a very large salad bowl, mix together the dressing ingredients.
Add the cut vegetables, meat and crisp noodles, toss to coat, sprinkle with sesame seeds and serve.
Matcha Green Tea Cake
Category: world-cuisine
By Lumineer Academy

This is how to make a soft, moist, and delicious green tea cake that can be warmed up again and again.

Ingredients:
2 large eggs
2  egg whites
¾ cup egg whites
¾ cup white sugar
1 tablespoon honey
¾ cup organic all-purpose flour
1 teaspoon baking powder
1 ½ tablespoons matcha green tea powder
1 teaspoon vanilla extract
⅓ cup butter, softened
¼ cup buttermilk

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish. Combine eggs, 2 egg whites, and 3/4 cup egg whites in a large bowl; beat with an electric mixer until thick and doubled in volume. Add ingredients one at a time, beating 15 to 30 seconds after each addition, in the following order: sugar, honey, flour, baking powder, matcha, vanilla extract, butter, and buttermilk. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 9-inch cake

Calories: 183.5
Fat: 7.3 g
Saturated fat: 4.2 g
Carbohydrates: 24.7 g
Sugars: 17.3 g
Dietary fiber: 0.3 g
Protein: 5.3 g
Cholesterol: 53.7 mg
Sodium: 154.5 mg
Cheerios Treats


Ingredients:
peanut butter, oleo, marshmallows

Directions:
Melt butter and marshmellows., Add peanut butter and stir., Then add rest of ingredients., Pour into greased 13x9 pan., Cut into squares.
Avocado-Fig Tartlet (Raw Food)


Ingredients:
dried figs, avocado, fresh figs, dried figs, vanilla, stevia

Directions:
Requires preparation! Make sure to soak nuts (and figs for filling if using dried] for 4-8 hours.
Blend or food process nuts and dried figs until desired consistency (should be malleable]. Press mixture into a tartlet form or small dish.
Blend or food process avocado and fresh (or rehydrated] figs until creamy. Pour into crust. Chill before serving, can be refrigerated for about 2 days before eating.
Banana, Carrot, Apple, Oat Bran Muffins


Ingredients:
all-purpose flour, baking soda, baking powder, brown sugar, granulated sugar, vanilla, eggs, milk, soymilk, carrot, apple

Directions:
Mix first four dry ingredient together in a small bowl., Beat together oil, sugars, eggs, milk, and vanilla in a large bowl., Add the dry mixture to the wet mixture until well combined., Add vegetable/fruits to mixture., Bake at 400°F for 18 minutes or until dry in the middle.