xiaoxl/recipe_data huggingface dataset:
White Chocolate Strawberry Cake
Category: desserts
By Damen

Cake baking is my specialty and this is one of my favorites. The moist, flavorful strawberry cake and the rich, creamy cream cheese and white chocolate frosting combine to create a decadent dessert.

Ingredients:
2 ¾ cups cake flour
2 ½ teaspoons baking powder
2 cups white sugar
1 cup butter, softened
1 (3 ounce) package strawberry flavored Jell-O®
4  eggs
1 cup milk
1 teaspoon vanilla extract  (Optional)
½ cup strawberries, pureed
4 ounces cream cheese
4 ounces white chocolate baking squares
3 tablespoons heavy whipping cream
4 cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line with waxed paper. Mix flour and baking powder in a bowl. Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition. Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined. Divide batter between prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely. Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes. Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set. Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.

Prep time: 45 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 16 servings

Calories: 524.1
Fat: 18.5 g
Saturated fat: 11.1 g
Carbohydrates: 85.8 g
Sugars: 65.5 g
Dietary fiber: 0.5 g
Protein: 5.7 g
Cholesterol: 89.4 mg
Sodium: 231.8 mg
Low Fat Prawn Risotto


Ingredients:
leek, garlic cloves, kaffir lime leaves, arborio rice, black pepper, sea salt, parsley, parmesan cheese

Directions:
Sauté leek in a large pan using 1/2 cup of the stock until just soft; add garlic, kaffir leaves (vein removed and cut very finely with scissors] and rice and cook a minute or two, stirring well.
Bring stock to the boil in a medium saucepan, and then reduce heat to keep simmering.
Add 1 cup of the simmering stock to the pan of rice and stir until stock has been absorbed; continue adding stock, a cup at a time and stirring frequently until absorbed and until all the stock has been added.
Add frozen peas and the sautéed prawns and stir into risotto, cook for 1-2 minutes until peas are cooked and prawns are heated through.
Garnish with parsley and serve parmesan on the side for those who don’t mind the extra calories.
Vegetable Moussaka


Ingredients:
eggplants, flour, zucchini, idaho potatoes, feta cheese, parmesan cheese, butter, salt, black pepper, flour, half-and-half cream, eggs, parmesan cheese

Directions:
Preheat oven to 350°F Season the eggplant lightly with salt and pepper and dust it with a bit of flour. Place it on a flat baking sheet and bake until browned, about 15 minute (You will need to do this in batches].
(Have a wide bowl filled with ice water ready and set aside]. In a large pot of boiling salted water, blanch the zucchini, squash and potatoes 2-3 minutes until slightly tender. Remove them with a slotted spoon and place immidiately into the ice water. then place on a rack to dry.
ASSEMBLY: Grease a 9x13 baking pan and sprinkle with breadcrumbs. Carefully layer the bottom first with the eggplant evenly across filling all the gaps. Sprinkle lightly with the feta and parmesan cheeses, then a few sliced red peppers. Season with salt, black peper, and italian seasoning.
Add the potato slices in an opposite order, then layer squash and zucchini in same fashion. re-seasoning in between layers and finish with final layer of eggplant. Set aside.
BECHAMEL: In a small bowl beat eggs and hot sauce and set aside. Melt the butter in a saucepan. Whisk in flour, salt, and pepper, and cook about 1 minute or until it binds, stirring constantly.
Gradually whisk in the cream and cook, stirring constantly, over medium heat until thick and bubbly.
Add reserved eggs to sauce mixture, mixing well. Add parmesan cheese, and stir to blend.
Spread the béchamel over the top of the vegetables. Bake for 40-45 minutes, until béchamel is golden on top. Remove from oven and let it rest for 5-10 mins before serving.
Easy Glazed Carrots
Category: side-dish
By Brittany Austin

These glazed carrots are easy and simple to make. They make a great kid's snack or even a side dish to go with a meal.

Ingredients:
1 (16 ounce) can sliced carrots, drained
⅔ cup brown sugar
¼ cup butter
2 tablespoons orange marmalade

Directions:
Place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade to carrots. Cover bowl loosely with plastic wrap and cook in microwave on high power for 3 minutes; stir. If butter and marmalade aren't completely melted, continue cooking on high power for 30-second intervals, stirring after each interval, until carrots are coated with glaze.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 243.9
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 36.4 g
Sugars: 32.2 g
Dietary fiber: 2.1 g
Protein: 0.8 g
Cholesterol: 30.5 mg
Sodium: 362.9 mg
Sweet Heat Jalapeno Poppers
Category: appetizers-and-snacks
By France C

There's heat from the jalapenos, crushed red pepper, and horseradish, but don't you worry, these won't burn your mouth! The cream cheese and sweet apricot tame these down and make them the perfect savory-sweet appetizer. Plus, they are gluten-free!

Ingredients:
10 large jalapeno peppers
1 (8 ounce) package cream cheese, softened
2 tablespoons prepared horseradish
½ teaspoon garlic powder
¼ teaspoon paprika
5 slices prosciutto, cut in half lengthwise
⅓ cup apricot preserves
2 teaspoons water
⅛ teaspoon garlic powder
⅛ teaspoon red pepper flakes

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Cut each jalapeno lengthwise. Use a spoon to scrape the seeds and membranes out of the halves. Place jalapeno halves on the prepared baking sheet. Combine cream cheese, horseradish, garlic powder, and paprika in a small bowl. Stuff jalapeno halves with the mixture. Wrap each jalapeno with a strip of prosciutto. Bake in the preheated oven until peppers are slightly softened and cheese is lightly browned, 15 to 17 minutes. Meanwhile whisk apricot preserves, water, garlic powder, and red pepper flakes together in a small saucepan over medium heat until thickened. Remove from heat and keep sauce warm. Place jalapenos on a serving platter and drizzle apricot sauce on top.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 10 jalapeno poppers

Calories: 137.1
Fat: 10.2 g
Saturated fat: 5.8 g
Carbohydrates: 8.8 g
Sugars: 5.4 g
Dietary fiber: 0.5 g
Protein: 3.4 g
Cholesterol: 31 mg
Sodium: 219.3 mg
Savory Rice Pancakes
Category: side-dish
By Jen R.

This is a great use for leftover rice.  These pancakes can be eaten alone for breakfast, or served as a side dish for dinner.  I even take them to work and eat them cold for a snack.

Ingredients:
⅔ cup uncooked white rice
1 ⅓ cups water
2  eggs
2 teaspoons milk
salt and pepper to taste
1 tablespoon chopped fresh chives  (Optional)
1 teaspoon dried onion flakes  (Optional)
2 teaspoons butter

Directions:
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool. Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, and chives or onions, if desired. Melt the butter in a skillet over medium high heat. Using a 1/2 cup measure, spoon pancake shaped scoops of rice mixture into hot skillet. Cook until golden brown, about 3 to 4 minutes per side.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 175.2
Fat: 4.8 g
Saturated fat: 2.1 g
Carbohydrates: 26.5 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 5.7 g
Cholesterol: 98.4 mg
Sodium: 50.4 mg
Rocky Road Ice Cream
Category: desserts
By Sugar Cookie

Who doesn't love ice cream on a hot summer day? This creamy recipe is made even better with nuts and marshmallows.

Ingredients:
1 (14 ounce) can sweetened condensed milk
½ cup unsweetened cocoa powder
2 cups heavy cream
1 cup light cream
1 tablespoon vanilla extract
½ cup chopped pecans
1 cup miniature marshmallows

Directions:
In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes.  Remove from heat , and allow to cool slightly.  Stir in heavy cream, light cream, and vanilla.  Refrigerate until cold. Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions.  Stir in nuts and marshmallows halfway through the freezing process.

Prep time: 5 mins
Cook time: 5 mins
Total time: 1 hr
Yields: 2 quarts

Calories: 253.7
Fat: 18.9 g
Saturated fat: 10.4 g
Carbohydrates: 19.3 g
Sugars: 15.5 g
Dietary fiber: 1.2 g
Protein: 3.8 g
Cholesterol: 59 mg
Sodium: 53 mg
Pecan Tarts
Category: desserts
By Britney Satterfield

Individual tarts make an elegant dessert presentation.

Ingredients:
1 recipe pastry for a 9 inch double crust pie
2  eggs, beaten
1 cup white sugar
3 tablespoons butter, melted
5 tablespoons dark corn syrup
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins. Roll out pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins. In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin. Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.

Yields: 8 tarts

Calories: 511.7
Fat: 30.3 g
Saturated fat: 7.7 g
Carbohydrates: 57.3 g
Sugars: 29.1 g
Dietary fiber: 3 g
Protein: 5.6 g
Cholesterol: 57.9 mg
Sodium: 301.4 mg
Puckleberry Jam


Ingredients:
blueberries, raspberries, blackberry, lemon juice, sugar

Directions:
Prepare: Sterilize 9  8 oz jam/jelly jars and prepare two-piece canning lids according to manufacturer's directions  (this may be one more than you need, but it's nice to have in case of overflow jam].
Crush berries.
Measure out sugar into a bowl, set aside. You will be adding sugar all at once.
Cut top off liquid pectin pouch, set pouch upright in a glass for easy access.
Cook: Add berries and lemon juice to pot, bring to simmer. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface that cannot be dissipated by stirring. Boil hard for 1 minute, stirring constantly. Stir in pectin. Return to boil and cook for one minute more. Remove from heat, skim foam.
Jar: Funnel hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
Process: Place completed jars in a Boiling Water Canner on full boil for 10 minutes (or recommendations based on your altitude].  Remove from water, let sit for 5 minutes before removing jars to towel lined counter/table to set for a minimum of 24 hours.
Enjoy!
MANGO CHUTNEY


Ingredients:
olive oil, red pepper flakes, ginger, mangoes, white vinegar, brown sugar, curry powder, ground turmeric, allspice, sea salt, black pepper

Directions:
In a small bowl, mix red pepper flakes with oil and let it sit for 4 to 5 hours.
On medium heat, pour oil mixture in a fine sieve over a large deep saucepan and discard the red pepper flakes. When hot, add onions and red peppers; sauté until soft, about 3 minutes. Add ginger and sauté for 1 minute. Add chopped mangoes and cook for 5 minute.
Meanwhile in a medium bowl, combine pineapple juice, vinegar, sugar, curry powder, turmeric, and allspice; whisk well. Pour pineapple mixture in the saucepan and stir; season with salt and pepper. Turn the heat to medium-high and bring mixture to a simmer. Reduce heat to medium and simmer until thickens, about 35 to 45 minutes, stirring often.
Pour hot chutney into prepared jar and process in a water bath for 15 minutes. 7 (250ml/8 oz.] canning jars.
Creamy Cheese Log


Ingredients:
cream cheese, sour cream, Tabasco sauce, Worcestershire sauce, pecans

Directions:
Blend all ingredients together., Chill for 1 hour., Shape inot logs or Ball., Roll in chopped nuts., Can be frozen., Serve with crackers.
Tortellini Pesto Salad
Category: salad
By Jenny Saunders

Wonderful pasta salad. So different from the Italian dressing pasta salads. Very hearty side dish or main dish for lunch. Crunchy veggies and rich pesto sauce.

Ingredients:
1 (9 ounce) package cheese tortellini
1 small red bell pepper, julienned
¾ cup broccoli florets, blanched
⅓ cup shredded carrots
⅓ cup pitted green olives
1 clove garlic, chopped
½ cup mayonnaise
¼ cup prepared basil pesto
¼ cup milk
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon distilled white vinegar
1 bunch fresh spinach leaves

Directions:
Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool. In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic. In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.

Yields: 6 servings

Calories: 382.8
Fat: 27.3 g
Saturated fat: 6.2 g
Carbohydrates: 26.1 g
Sugars: 3.1 g
Dietary fiber: 3.5 g
Protein: 11.2 g
Cholesterol: 31.3 mg
Sodium: 614.6 mg
Buttermilk Doughnuts
Category: bread
By krisyk

Cake-like buttermilk doughnuts are fried and topped with an optional vanilla sugar glaze. Decorate with nuts or candy sprinkles, if desired.

Ingredients:
2 cups vegetable oil for frying
2 cups buttermilk
1 cup white sugar
2  large eggs, beaten
5 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon
½ cup melted butter
3 cups confectioners' sugar
1 tablespoon margarine, softened  (Optional)
½ teaspoon vanilla extract
2 tablespoons milk, or as needed

Directions:
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk buttermilk, white sugar, and eggs together in a bowl. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in another bowl. Stir buttermilk mixture into flour mixture until combined; add butter and knead until a soft dough forms. Turn out dough onto a lightly floured work surface and roll to 1/4-inch thick. Cut dough into doughnut shapes using a 2 1/2-inch doughnut cutter. Beat confectioners' sugar, margarine, and vanilla extract together in a bowl until smooth. Gradually add milk, stirring constantly, until desired glaze-consistency is reached. Working in batches, cook doughnuts in hot oil until golden brown, about 1 minute per side. Transfer cooked doughnuts to a paper-towel lined plate to drain. Dip hot doughnuts into glaze to coat.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 36 servings

Calories: 171.9
Fat: 4.7 g
Saturated fat: 2 g
Carbohydrates: 30 g
Sugars: 16.6 g
Dietary fiber: 0.5 g
Protein: 2.7 g
Cholesterol: 17.7 mg
Sodium: 188.7 mg
Potato Bake


Ingredients:
new potatoes, salt, pepper, ham, cooked ham

Directions:
Preheat oven to 200°C/400°F/Gas 6.
Grease a square baking pan and layer the poatato slices until about 3/4 inch thick.
Season with salt and pepper. Mit Pfeffer und Salz würzen.
Cover with slices of ham followed by a layer of sliced cheese.
Cover with little knobs of the garlic/herb butter and continue to add another layer of all ingredients, finishing with cheese and butter.
Bake for approximately 20 minutes in the middle of the oven. The cheese should be completely melted and turning golden.
Green Tomato Soup


Ingredients:
smoked bacon, scallions, garlic, whole bay leaf, green tomatoes, chicken broth, water, salt, black pepper, olive oil

Directions:
Heat oil in a large 4 quart pot over medium high heat., Add bacon and cook until browning., Add scallions, garlic and bay leaf until all is tender and cooked through., Add salt, pepper and tomatoes and stir well, then add broth and water., Bring to a simmer and cover partially for 35 minutes., Taste to adjust seasoning if need be., Enjoy!
Fusilli With Tomatoes, Spinach, and Prosciutto


Ingredients:
diced tomatoes, extra virgin olive oil, salt, crushed red pepper flakes, garlic clove, prosciutto, parmigiano-reggiano cheese

Directions:
Cook pasta according to package directions, omitting salt and fat. Place spinach in a large colander.
Drain pasta over spinach; place pasta mixture in pan. Add tomato, oil, salt, pepper, and garlic; toss well.
Add prosciutto; toss gently to combine. Sprinkle with cheese.
Sweet Summer Squash Bread
Category: breakfast-and-brunch
By April Chambers

This recipe is great for finding a use for all of the yellow squash that comes from the garden in the summer. It has an amazing sweet flavor! I got it from a good friend's mother.

Ingredients:
3 cups all-purpose flour
2 ½ cups white sugar
2 cups grated yellow squash
1 cup vegetable oil
1 (8 ounce) can crushed pineapple, drained
1 cup chopped nuts  (Optional)
3  eggs, beaten
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Mix flour, sugar, squash, oil, pineapple, nuts, eggs, vanilla extract, cinnamon, baking soda, salt, and baking powder together in a bowl; pour into prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Cool bread for 10 minutes in pan before transferring to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 2 loaf pans

Calories: 644.7
Fat: 31.8 g
Saturated fat: 4.1 g
Carbohydrates: 85.2 g
Sugars: 53.8 g
Dietary fiber: 2.6 g
Protein: 7.9 g
Cholesterol: 55.8 mg
Sodium: 393.4 mg
Navy Bean Soup I
Category: soups-stews-and-chili
By ANGCHICK

A hearty soup that will warm you on a cold night.

Ingredients:
1 (16 ounce) package dried navy beans
6 cups water
1 (14.5 ounce) can diced tomatoes
1  onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
½ pound chopped ham
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1  bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
3 cups water

Directions:
Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil.  Lower heat,  cover, and simmer for two hours. Add additional water.  Season with salt and pepper.  Simmer for an additional two hours.  Discard bay leaf.

Prep time: 15 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 25 mins
Yields: 8 - 10 servings

Calories: 235.5
Fat: 3.4 g
Saturated fat: 1 g
Carbohydrates: 35.7 g
Sugars: 4.2 g
Dietary fiber: 13 g
Protein: 16.1 g
Cholesterol: 14.9 mg
Sodium: 878.6 mg
"Pioneer Woman" Chocolate Candy Cane Cookies


Ingredients:
salted butter, powdered sugar, egg, vanilla, flour, salt

Directions:
Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Place plastic wrap on surface of dough and refrigerate for 2 hours.
In the meantime, unwrap candies and place them in a plastic bag. Beat with a mallet until finely crushed, leaving larger chunks if desired.
Preheat oven to 375 degrees.
Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface.
Bake for 7 to 9 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake. Remove from oven and place cookies on a cooling rack. Allow them to cool completely.
Place crushed candies in bowl. Melt almond bark in the microwave. Dip cooled cookies into almond bark, coating half the cookie. Immediately sprinkle crushed peppermints over both sides of the almond bark. Gently set on parchment paper or other nonstick surface and allow to cool before serving.
Woolworth Ice Box Cheesecake


Ingredients:
boiling water, cream cheese, granulated sugar, lemon juice, Carnation Evaporated Milk, graham cracker pie crust

Directions:
Dissolve Jell-O in boiling water. Cool until slightly thickened.
Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
Line bottom of 9 x 13-pan with crushed Graham crackers, if not using pre-made crust.
Spread filling over and top with more crushed Graham crackers. Chill.
Easy Naan
Category: bread
By Anonymous

Using your broiler is a great way to make naan. This naan recipe is deceptively easy! You can choose to make garlic naan or plain naan. Enjoy with your favorite curry!

Ingredients:
1 cup warm water
2 ½ teaspoons active dry yeast
2 tablespoons sugar, or more to taste
3 tablespoons milk
1  egg, beaten
2 teaspoons salt, or to taste
5 ½ cups bread flour, or as needed
2 cloves garlic, minced  (Optional)
¼ cup butter, melted

Directions:
Combine water, yeast, and sugar in a large bowl. Let stand until bubbly and frothy, about 10 minutes. Stir in milk, egg, salt, and enough flour to make a soft dough. Knead dough on a lightly floured surface until smooth, 6 to 8 minutes. Place dough into a well oiled bowl, cover with a damp cloth, and set aside to rise until the dough has doubled in volume, about 1 hour. Punch down dough and knead well. For garlic naan, knead in garlic at this point. Pinch off small handfuls of dough about the size of golf balls. Roll into balls, cover with a clean cloth, and allow to rise until doubled in size, about 30 minutes. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Roll out 2 balls of dough into elongated ovals. Place on an ungreased baking sheet and cook under the broiler until lightly browned, about 2 minutes. Brush butter on both sides and flip. Continue broiling until the second side is firm and golden, 2 minutes more. Repeat with remaining dough.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs 30 mins
Yields: 12 naan breads

Calories: 251.6
Fat: 5.3 g
Saturated fat: 2.7 g
Carbohydrates: 42.7 g
Sugars: 2.5 g
Dietary fiber: 1.5 g
Protein: 7.6 g
Cholesterol: 26 mg
Sodium: 424.4 mg
Carrot Souffle
Category: side-dish
By LOUETTA

An excellent side dish, or have it for brunch.

Ingredients:
1 pound carrots, coarsely chopped
½ cup margarine
1 teaspoon vanilla extract
3  eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Lightly grease a 2 quart casserole dish. Bring a large pot of salted water to a boil.  Add carrots and cook until tender, 15 to 20 minutes.  Drain and mash.  Stir in margarine, vanilla extract and eggs; mix well.  Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth.  Transfer to prepared casserole dish. Bake for 45 minutes.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 309.2
Fat: 17.6 g
Saturated fat: 3.4 g
Carbohydrates: 34.8 g
Sugars: 28 g
Dietary fiber: 2.4 g
Protein: 4.3 g
Cholesterol: 93 mg
Sodium: 508 mg