xiaoxl/recipe_data huggingface dataset:
Sweet and Savory Kale


Ingredients:
kale, cider vinegar, honey, Dijon mustard, onion, garlic cloves, mushroom, dried cranberries

Directions:
Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
Combine vinegar, broth, sweetener and mustard and set aside.
Coat large covered frying pan or dutch oven (at least 5 quarts] with oil.
Add onion, garlic and mushrooms to pan and sauté over medium heat, adding small amounts of water if needed to prevent sticking. Cook until the onion is soft, about 5 minutes.
Add cranberries and vinegar mixture to pan and bring to a boil.
Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking.
Cover pan and cook until kale is done, about 5 minutes.
Sprinkle with sliced almonds before serving.
Lemon Bars


Ingredients:
graham cracker crumbs, butter, margarine, sugar, flour, baking powder, eggs, lemon, rind of, lemon juice

Directions:
MIX crumbs and margarine; press on bottom of 8-inch square baking pan.
Bake at 350°F for 5 minutes.
BLEND sugar, flour, baking powder, eggs, lemon peel and juice until smooth; pour over baked crust.
BAKE at 350°F for 25 minutes.
Cool on wire rack 10 minutes; sprinkle with powdered sugar.
Cut into squares.
Serve warm.
Cheese Crispies
Category: appetizers-and-snacks
By Jan

These are addictive!  They can be made to anyone's taste by adjusting the amount of heat.

Ingredients:
1 pound shredded Cheddar cheese
1 cup butter, softened
2 cups all-purpose flour
2 cups crisp rice cereal
½ teaspoon salt
2 dashes Worcestershire sauce
1 pinch garlic powder
¼ teaspoon cayenne pepper
freshly ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine cheese, butter or margarine, flour, crispy rice cereal, salt, Worcestershire sauce, garlic powder, cayenne pepper, and black pepper. Mix well and form small balls out of the dough (the dough will yield approximately 55 balls). Flatten each ball of dough with your fingertips until the dough is very thin and arrange the discs on a cookie sheet. Bake for 12 minutes; or until the Cheese Crispies are golden and slightly brown around the edges. Enjoy!

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 15 to 20 servings

Calories: 228.8
Fat: 16.9 g
Saturated fat: 10.6 g
Carbohydrates: 12.3 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 7.2 g
Cholesterol: 48.2 mg
Sodium: 286.5 mg
Jamie Oliver's Famous Grill Rub


Ingredients:
fennel seed, paprika, orange, dried thyme, brown sugar, sea salt, pepper, garlic cloves

Directions:
Using a pestle and mortar, first bash the fennel seeds well, then add all the ingredients.
Bash (his word] this well together until you have a lovely red paste.
Use to rub on meats before grilling them.
Black Bean Hummus
Category: appetizers-and-snacks
By Anonymous

This is the absolute best hummus I have ever had. It goes great with some toasted pita bread. Add more lemon juice if this hummus tastes like it needs a little extra kick.

Ingredients:
1 clove garlic
1 (15 ounce) can black beans
drain and reserve liquid
2 tablespoons lemon juice
1 ½ tablespoons tahini
¾ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon paprika
10  Greek olives

Directions:
Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini,  1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 81.2
Fat: 3.1 g
Saturated fat: 0.4 g
Carbohydrates: 10.3 g
Sugars: 0.1 g
Dietary fiber: 4.1 g
Protein: 3.9 g
Sodium: 426.9 mg
Spelt Pizza With Prosciutto and Pancetta


Ingredients:
warm water, olive oil, sugar, sea salt, instant yeast, olive oil, garlic clove, canned tomatoes, sea salt, ground black pepper, dry oregano, prosciutto, pancetta, button mushrooms, gouda cheese

Directions:
Place the ingredients for the dough into the breadmaker bread pan according to the manufacturer's directions. Set the PIZZA cycle and press START. After about 5 minutes of kneading, check the consistency of the dough. If it is not in a smooth, round ball, open lid and with machine ON, add water, a tablespoon at the time if too dry; add a tablespoon of flour at the time if too wet.
Remove the dough promptly from the breadmaker at the end of the cycle. Knead dough about 10 times on a lightly floured surface. Cover with kitchen towel and let it rise for 30 minutes.
Meanwhile, for the pizza sauce sauté garlic in olive oil until golden (it mustn’t go dark]. Add the tomatoes, bring to a simmer and cook for 5 minutes. Set aside to cool. Use as it is, lumpy, or blend with a stick blender to create a smooth sauce.
Take a large cookie sheet and place it on a center rack of a cold oven upside-down. Heat the oven to max. Preheating the pan in this way will allow the pizza crust to become crispy from contact with the hot pan, similar to using a pizza stone.
Place the pizza dough onto the floured parchment paper. Roll it into a 12-inch disc. Cover with pizza sauce and sprinkle with dried oregano.
Place prosciutto and pancetta slices onto the sauce. Gently slide the parchment and pizza off of the cutting board onto the hot cookie sheet bottom. Bake pizza for about 5 minutes at 250°C (or max].
Open the oven and slide the rack with the tray out slightly or take it out of the oven to top the pizza with sliced button mushrooms. Return the pizza to the oven, bake for another 5 minutes at max or until pizza becomes crispy. Remove from the oven.
Sprinkle grated cheese on top and place the pizza into turned-off oven for 1 -2 minutes to melt the cheese.
Cut into quarters and serve with black or green olives.
Galumpke Soup


Ingredients:
hamburger, onion, celery, green pepper, diced tomatoes, water, cooked rice, cabbage

Directions:
Brown hamburger, onion, celery and green pepper in kettle. Add diced tomatoes, condensed tomato soup and soup can of water.
Add cabbage and bring to a bubbly boil.
Add the rice and simmer slowly for 30-40 minutes.
Better Homes and Gardens' Green Chili Stew


Ingredients:
boneless pork sirloin, onion, water, potatoes, hominy, kernel corn, green chili peppers, quick-cooking tapioca, salt, ground black pepper, ground cumin, dried oregano, fresh cilantro

Directions:
Trim fat from pork. Cut pork into 1/2-inch cubes. In a large skillet brown half of the pork in hot oil. Transfer meat to a 3-1/2- to 4-1/2-quart slow cooker. Brown remaining meat with onion. Drain off the fat and transfer meat and onion to the slow cooker.
Add water, potatoes, hominy, chile peppers, tapioca, garlic salt, salt, black pepper, cumin, and oregano. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 4 to 5 hours. Garnish with snipped cilantro, if desired.
Grilled Fish Steaks
Category: main-dish
By Sadie

My husband is not much of a fish lover but when I made this recipe with halibut  he very much enjoyed it.  It's very simple.

Ingredients:
1 clove garlic, minced
6 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
2 (6 ounce) fillets halibut

Directions:
In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley. Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish.  Cover or seal and place in the refrigerator for 1 hour, turning occasionally. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

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

Calories: 554.3
Fat: 43.7 g
Saturated fat: 5.6 g
Carbohydrates: 2.2 g
Sugars: 0.2 g
Dietary fiber: 0.6 g
Protein: 36.3 g
Cholesterol: 62.5 mg
Sodium: 1259.3 mg
Pork With Scallions and Shiitake Mushrooms


Ingredients:
soy sauce, fresh ginger, garlic, sake, hoisin sauce, crushed red pepper flakes, boneless center cut pork chops, shiitake mushroom, scallions

Directions:
Add first 8 ingredients (soy sauce through red pepper] to the slow cooker crock and mix well. Add mushrooms, and scallions, stir gently to mix with the sauce.
Cover and cook on LOW for 8 hours. Stir well before serving.
Holiday Gumdrop Cake


Ingredients:
butter, eggs, cinnamon, nutmeg, applesauce, baking soda, sugar, flour, salt, raisins, vanilla

Directions:
Preheat oven to 325 degrees.
Grease and flour Bunt or angle food cake pan.
Cream butter add eggs and sugar.
Mix applesauce, soda, nutmeg and cinnamon together.
Add to butter and egg mixture.
Add gumdrops, nuts to flour and salt.
(Mix to dredge].
Add the flour-salt-gumdrop-nut mixture, mix thoughly.
Pour into prepared pan and bake 1-1/2 hours.
Potato Crust Quiche
Category: breakfast-and-brunch
By Robin Hopkins Fitzherbert

I found this recipe years ago and go back to it time and again. Mashed potatoes form the crust of this great side dish.

Ingredients:
3  potatoes, peeled and cut into chunks
¼ cup butter, cut into pieces
2  eggs
1 (5 ounce) can evaporated milk
1 (16 ounce) package frozen mixed vegetables, thawed
½ cup shredded Cheddar cheese
1 tablespoon dry bread crumbs
salt and black pepper to taste

Directions:
Place the potatoes into a pot and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the butter into the pot, and mash the potatoes and butter with a masher until smooth. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate or quiche dish. Beat the eggs with evaporated milk in a bowl until well combined. Spoon the mashed potatoes into the prepared pie plate, smoothing the potatoes around the bottom and up the the sides of the dish with a spoon to make an even crust about 1/2-inch thick. Place the vegetables into the bottom of the crust, and sprinkle with Cheddar cheese. Pour the egg mixture over the quiche, and sprinkle with bread crumbs, salt and pepper. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 40 to 50 minutes. Let the quiche stand for about 10 minutes before slicing into wedges for serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 295.7
Fat: 14.8 g
Saturated fat: 8.5 g
Carbohydrates: 32.2 g
Sugars: 3.4 g
Dietary fiber: 5.4 g
Protein: 10.9 g
Cholesterol: 99 mg
Sodium: 211.1 mg
Chile Relish


Ingredients:
anaheim chili, garlic cloves, salt, red wine vinegar

Directions:
Stem the peppers. If working with larger peppers and using a blender, you may want to cut them into slightly smaller pieces as well.
Peel the garlic.
Process all ingredients in a food processor or blender in batches until smooth.
Sourdough Dutch Baby Pancake


Ingredients:
butter, eggs, milk, salt, sugar, honey

Directions:
Preheat your oven to 425°F.
In your stand mixer using the whisk attachment add eggs to bowl and beat well.
Add sourdough starter, milk, salt, and sugar or honey (if using]. Whisk on medium-low until smooth.
Put butter into a 9-15 inch stainless steel or cast-iron skillet and place into oven for butter to melt and pan to preheat (about 5 minutes].
Carefully remove pan from oven and swirl butter around to coat sides. Pour batter into the pan and quickly place back in the oven.
Bake for 15-25 minutes (depending on size of pan] until pancake has puffed up and is beginning to turn golden brown on top (do not open oven during the first 15 minutes or your pancake may deflate].
Carefully remove pan (it will be HOT] and, using a spatula, release pancake from pan and slide out onto a serving plate.
Dust with powdered sugar and a squeeze of lemon, drizzle with maple or marionberry syrup, slice some fresh fruit and add a dollop of homemade sweetened sour cream.
NOTE: You can also toss all the ingredients into a blender (except the butter] and give it a quick whirl.
Grilled Lemon Pepper Catfish
Category: seafood
By Elizabeth Ann Steele

A deliciously light and flavorful dish full of sweet lemon flavor that is grounded by the savory flavor of garlic and herb seasonings.  Perfect for a hot summer night when you want something delicious but light!

Ingredients:
5  lemons, juiced
1 tablespoon sea salt
3 large cloves garlic, minced
2 (8 ounce) fillets catfish
2 tablespoons lemon pepper seasoning (such as McCormick®)
2 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
1 ½ teaspoons Creole seasoning (such as Tony Chachere's®)  (Optional)
1  lemon, thinly sliced
¼ cup shredded carrot
2 tablespoons chopped fresh parsley
1  lemon, quartered

Directions:
Pour the juice of 5 lemons into a glass bowl; whisk in the sea salt and garlic. Add the catfish fillets, cover, and marinate in the refrigerator 1 to 4 hours. Preheat the oven's broiler for 400 degrees F (205 degrees C) and set the oven rack to the lowest position. Remove the catfish fillets from the marinade, and shake off excess; discard the remaining marinade. Place the fillets on a broiling pan; sprinkle with the lemon pepper seasoning, garlic and herb seasoning, and Creole seasoning. Arrange the lemon slices over the fillets. Broil in the preheated oven until the fish flakes easily with a fork, 12 to 15 minutes. You may wish to turn the broiler on fully for the last few minutes if you like the edges of the fish blackened. Sprinkle the fillets with shredded carrot and parsley to garnish. Serve with lemon wedges on the side.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 2 catfish fillets

Calories: 373.9
Fat: 15.5 g
Saturated fat: 3.3 g
Carbohydrates: 48.1 g
Sugars: 1.3 g
Dietary fiber: 19.6 g
Protein: 38.4 g
Cholesterol: 111.7 mg
Sodium: 4545 mg
Fluffy Sour Cream Biscuits
Category: bread
By Sharirus

Fluffy and delicious.

Ingredients:
1 ¼ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
⅛ teaspoon baking soda
3 tablespoons shortening
⅓ cup milk
⅓ cup sour cream

Directions:
Preheat oven to 425 degrees F (220 degrees C). Combine flour, baking powder, salt, and baking soda in a bowl; cut in shortening until mixture is crumbly. Add milk and sour cream until dough comes together. Turn dough onto a floured work surface; knead 10 times. Roll out dough and cut into biscuits. Place biscuits on a baking sheet. Bake in the preheated oven until biscuits are lightly browned, about 10 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 186.3
Fat: 9.6 g
Saturated fat: 3.5 g
Carbohydrates: 21.5 g
Sugars: 0.7 g
Dietary fiber: 0.7 g
Protein: 3.5 g
Cholesterol: 6.7 mg
Sodium: 492.3 mg
Taco Soup VI
Category: soups-stews-and-chili
By Carla A.

My husband's Grandmother sent this one to me three times because she liked it so well!  What is great about this soup is that you can add more of one item you really like or make substitutions.

Ingredients:
1 ¼ pounds lean ground beef
46 ounces tomato-vegetable juice cocktail
1 (29 ounce) can diced tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn
2 (1 ounce) packages taco seasoning mix

Directions:
In a large stock pot brown ground beef.  Drain grease and add tomato vegetable juice, tomatoes, kidney beans, black beans, corn and  .  Heat through and serve.

Yields: 6 servings

Calories: 529.4
Fat: 21 g
Saturated fat: 8 g
Carbohydrates: 52.9 g
Sugars: 13.3 g
Dietary fiber: 12.2 g
Protein: 29 g
Cholesterol: 70.9 mg
Sodium: 2197.7 mg
Chicken Finger Sandwiches


Ingredients:
celery, chives, pine nuts, chicken breast, lemon, mayonnaise

Directions:
Place chopped chicken breast, pinenuts, celery, lemon zest, chives, mayonnaise, salt and pepper into a large bowl and combine all ingredients.
To assemble sandwiches: Spread the chicken mixture on one side of bread and place another piece of bread on top. Continue with the other slices of bread.
Remove crust and cut the sandwiches in half to create soldiers.
Serve.
Curried Potatoes


Ingredients:
potatoes, mustard seeds, garlic, chilies, turmeric, curry powder, lemon juice, cilantro, onion, salt, ginger

Directions:
heat oil
add mustard seeds and onions
fry until seeds pop
add garlic and spices and ginger.
mash the potatoes into oil and spices may need to add water to keep from sticking
lastly add lemon juice.
Breakfast Cups


Ingredients:
sausage, cheddar cheese, eggs

Directions:
Open the biscuits (I used Grands, but others would do] and pull each apart into two halves.  Press the dough into pre-sprayed muffin pans bringing up the edges to the top. The jumbo muffin size works well.
Mix other ingredients together and spoon into each biscuit.
Bake in 350 oven until golden brown.
Rachael Ray's Bloody Ketchup


Ingredients:
ketchup, Worcestershire sauce, horseradish, black pepper

Directions:
"Combine all!"
Roasted Beets With Anise, Cinnamon and Orange Juice


Ingredients:
beets, olive oil, salt, cracked black pepper, anise seed, cinnamon sticks, pomegranate molasses, orange zest, fresh parsley, of fresh mint

Directions:
*Note: I used small spring beets which means they were not peeled. I also did not cut the beets into chunks but in half due to their size.
Preheat the oven to 375 degrees. Line a roasting pan with parchment paper.
Combine the beets, oil, salt, anise seeds, cinnamon stick pieces, orange juice and pomegranate molasses in the pan, tossing to coat the beets evenly.
Spread the beets in a single layer and roast for about 45 minutes, shaking the pan a few times to roast the beets evenly and roasting the beets until they are fork-tender.
Discard the cinnamon stick pieces.
Transfer to a serving platter and garnish with orange zest (and minced fresh herb of choice if using].
Serve warm.
Meatloaf With Homemade Ketchup-Hcg/Phase 2


Ingredients:
Hunts tomato sauce, onion powder, salt, white vinegar, apple cider vinegar, paprika, cinnamon, ground beef, turkey, onion, egg, mustard, ketchup, garlic, salt, pepper

Directions:
First prepare the ketchup as it will be needed in the meatloaf.  Mix all ketchup ingredients in a plastic bowl. Set aside.
Mix all meatloaf ingredients in a bowl with only 1/2 of ketchup.
Place in loaf pan with remaining ketchup on top of loaf.
Bake at 350 degrees for 30 minutes.
Makes 9 slices.
Leftovers can be frozen, if there are any.  lol.
Baked Pork Chops & Apple Gravy


Ingredients:
flour, salt, pepper, catsup, brown sugar, applesauce, onion, granny smith apple

Directions:
1.Preheat oven to 350°F.
2.Add pork chops to skillet and brown over medium heat.
3.Season with salt and pepper.
4.Place pork chops in large ceramic casserole dish.
5.Add flour, salt, pepper, catsup, chicken stock, brown sugar, balsamic vinegar and applesauce to skillet with pork juices.
6.Stir until thickened and smooth.
7.Place sliced onions and apples on pork chops.
8.Pour applesauce mixture over pork chops.
9.Bake 45 minutes or until done.
Granola


Ingredients:
butter, brown sugar, granulated sugar, honey, vanilla, egg, quick oats, cinnamon, pecans, salt, flour, baking powder, chocolate chips

Directions:
Preheat oven to 350°F.
Cream butter and sugars together in a large bowl.  Then add egg, vanilla, and honey to the sugar-butter mixture.
In a separate bowl, mix together dry ingredients (all ingredients listed after "1 egg"].  Once all dry ingredients are mixed well together, pour this mix into the first large bowl with the sugar-butter mixture in it.  Mix all ingredients together very well.
Press granola into a greased baking pan (Works best when pan has taller sides than a baking sheet --  the thicker granola is better in my opinion.  I usually use a 9 x 11 pan with one inch sides but you can use whatever you want].
Bake at 350°F for 20-25 minutes, or until the top looks crispy and slightly golden.  Let sit for 5 minutes before cutting into 3x3 inch squares. Your number of squares will depend on how thickly you pressed the granola before baking. (You can also cut out the chocolate chips from the recipe and crumble this stuff up to make a delicious cereal].
Keto Open-Faced Chicken Cordon Bleu
Category: main-dish
By France C

All the flavors of traditional cordon bleu but keto friendly and much easier to assemble since there is no stuffing or rolling involved.

Ingredients:
1 pound chicken cutlets, pounded to 1/4-inch thickness
salt and freshly ground black pepper to taste
2  eggs
1 teaspoon Dijon mustard
⅔ cup almond flour
⅓ cup freshly grated Parmesan cheese
½ teaspoon garlic powder
¼ cup avocado oil
¼ pound shaved deli ham
1 cup shredded Swiss cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Season chicken cutlets with salt and pepper; set aside. Whisk eggs and Dijon mustard together in a shallow bowl. Combine almond flour, Parmesan cheese, and garlic powder in a separate shallow bowl. Dip chicken cutlets into egg mixture, letting excess drip off. Dredge with almond flour mixture, then set on a plate. Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown, 3 to 4 minutes. Flip over and cook until chicken is no longer pink inside and the juices are running clear, 3 to 4 minutes more. Place chicken cutlets on a baking sheet. Top with slices of ham and cover with shredded Swiss cheese. Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.

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

Calories: 606.2
Fat: 43.8 g
Saturated fat: 11.8 g
Carbohydrates: 6.8 g
Sugars: 1.4 g
Dietary fiber: 2.2 g
Protein: 46.3 g
Cholesterol: 204.2 mg
Sodium: 679.4 mg
Super Sambuca Turkey Salad


Ingredients:
dried cherries, nonfat plain yogurt, nonfat cottage cheese, low fat cottage cheese, low-fat mayonnaise, red apple, green apple, celery, fennel bulb

Directions:
In a small bowl, combine the cherries and Sambuca; marinate for 30 minutes.
Place the yogurt, cottage cheese and mayo in a blender and blend until smooth; set aside. (You may choose to use all mayo.].
Shred or cube the turkey into bite-size pieces and transfer to a large bowl. Add the apples, celery, fennel and marinated cherries, and toss well. Add the dressing and toss to coat evenly.
Cover and refrigerate for at least one hour.
Pasta Di Helen


Ingredients:
onions, shallot, tagliatelle pasta noodles, gorgonzola, mushroom, walnuts, bacon, garlic cloves, parsley, fresh chives, scallions, salt, sour cream

Directions:
Fry the bacon on a mid-low heat until crisp but not burnt, then add the onion and garlic and saute until softened.
Fry the mushrooms separately until most of the water is out of them.
Heat the Gorgonzola gently in a pot with the sour cream.  Add a little cream if desired, then add walnuts.
Boil the tagliatelle. When the noodles are done, add 2/3 of all the "green stuff" (parsley, chives and scallions] to the sauce.
In a large bowl, gently mix pasta with bacon, onion, garlic, mushrooms and sauce. Sprinkle remaining green stuff over pasta before serving.
Araby Spice Cake


Ingredients:
flour, baking powder, baking soda, salt, cinnamon, shortening, sugar, eggs, vanilla extract, walnuts

Directions:
Sift flour, measure; sift again with baking powder, soda, salt, nutmeg and cinnamon.
Cream shortening; add sugar gradually, creaming until light and fluffy.
Add unbeaten eggs, one at a time, beating well after each addition.
Add cooled melted chocolate; add nut meats.
Add flavourings to milk.
Add flour mixture and milk alternately, beating until smooth after each addition.
Pour into 2 well-greased 9 inch layer cake pans.
Bake in moderate oven (375°F] for 30 minutes or until done.
Remove cake from pans and cool on rack.
When cool, frost with Mocha Frosting or Chocolate Seven Minute Frostings.