xiaoxl/recipe_data huggingface dataset:
Tex Mex Chicken


Ingredients:
skinless chicken breasts, orange bell pepper, barbecue sauce

Directions:
Spray skillet with cooking spray.
Cut chicken into small chunks.
Over medium high heat, sautee chicken until golden.
Pour off all drippings, leave chicken in pan.
Add whole container of barbecue sauce, stir, then add all the vegetables.
Reheat all, stirring occasionally, adding more water if sauce too thick.
Let simmer and serve in 4 ounce portions.
Further note 1] : Sugar free barbecue sauce has 1/6th or less sugar of regular barbecue sauce. I got mine online at Amazon.com. Smokin' Joe Jones No Sugar and Walden Farms Calorie Free are both terrific. I sometimes further thin them with water.
2] Keep a Ziploc bulging with pre-cut pretty-colored peppers & squash. You do the washing and cutting all at once (ugh], but then they're ready and you just dump them inches.
Bread and Butter Pudding II


Ingredients:
eggs, milk, sugar, vanilla extract, raisins, maple syrup

Directions:
Preheat oven to 325 degrees Fahrenheit.  Butter a deep dish 9 inch pie plate or 9 inch square cake pan.
Generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles.  Arrange triangles, buttered side up, in the prepared dish.
In bowl, beat eggs until well mixed.  Add milk, sugar and vanilla; beat together.  Stir in raisins.
Slowly pour over bread making sure all bread is well soaked.
Bake 45 minutes or until custard has set.  Serve with warm maple syrup.
Grilled Lobster Tails with Seasoned Butter
Category: uncategorized
By Soup Loving Nicole

Lobster has the tendency to be intimidating but not when you use this fool-proof recipe. Throw a steak on the grill while you have it fired up for a surf-n-turf dinner that is sure to impress.

Ingredients:
2 tablespoons unsalted butter, melted
¼ teaspoon dried parsley flakes
⅛ teaspoon seafood seasoning (such as Old Bay®)
2 large (blank)s lobster tails
2 bamboo skewers
1 teaspoon olive oil
salt and freshly ground black pepper to taste
lemon wedges for serving

Directions:
Whisk melted butter, parsley, and seafood seasoning together in a bowl. Refrigerate until ready to use. Preheat an outdoor grill to medium-high heat and lightly oil the grate. Using kitchen shears, cut the top portion of each lobster shell lengthwise down the middle. Crack shells open to expose meat. Separate meat from sides of shell. Insert a skewer in each tail lengthwise (this will prevent curling as it is grilled). Brush 1/2 teaspoon of olive oil on the exposed meat of each tail. Season with salt and pepper. Place tails on the grill grate, flesh-side down, and grill for 6 minutes. Using tongs, flip tails, and spoon reserved seasoned butter over the top. Grill for 4 minutes more. Serve with lemon wedges.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 lobster tails

Calories: 276.3
Fat: 15.4 g
Saturated fat: 7.9 g
Carbohydrates: 0.9 g
Protein: 32.1 g
Cholesterol: 192 mg
Sodium: 539.1 mg
Apple-Cherry Haroset/Charoset for Passover


Ingredients:
apples, cherries, cinnamon, honey, red wine

Directions:
Core apples and cut into chunks, no need to peel., Place in food processor and chop coarsely., Add cherries, ground almonds and cinnamon.  Process to coarsely chop cherries., Transfer to a bowl., Stir in honey to taste and red wine to moisten., Serve at room temperature.
Fruit-Filled Thumbprint Cookies


Ingredients:
butter, egg, vanilla extract, pecans

Directions:
HEAT oven to 350°F Line cookie sheets with parchment paper, if desired.
COMBINE cookie mix, flour, softened butter, egg and vanilla in medium bowl. Mix with spoon until soft dough is formed.
USE level measuring teaspoon of dough to make 3/4-inch balls. Dip into egg whites, then roll in pecans. Place on prepared cookie sheet. Make a rounded indentation in the center of each cookie.
BAKE 10 minutes. Remake rounded indentation in cookie. Fill with 1/2 teaspoon preserves. Bake an additional 2 minutes or until lightly browned. Cool on cookie sheet 5 minutes. Transfer to wire rack. Cool completely.
* To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
Quick Carbonara


Ingredients:
spaghetti, bacon, green onion, cheddar cheese, pepper

Directions:
Cook pasta according to package directions.  Meanwhile, cook bacon in a large skillet until crisp; remove bacon, reserving 1 tbl. drippings in skillet.  Coarsely crumble bacon, and set aside.
Cook green onions and mushrooms in drippings in skillet over medium heat 2 minutes.  Drain pasta, and place in a serving bowl.  Stir egg yolks into hot pasta immediately after draining it.  Stir in bacon, green onions and mushrooms, cheese and pepper; toss.  Serve immediately.
Cranberry Bean Salad
Category: salad
By Soup Loving Nicole

Cranberry beans, cucumber, and tomatoes come together in this light and refreshing salad that is perfect for summertime cookouts. For best results, make this a day ahead of time to allow the ingredients a chance to get acquainted.

Ingredients:
8 ounces dried cranberry beans
3 cups water
¼ cup extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon chopped fresh parsley
1 teaspoon dried dill weed
1 teaspoon salt
½ teaspoon ground black pepper
1 small cucumber, seeded and chopped
¼ cup chopped red onion
12  grape tomatoes, halved
salt and ground black pepper to taste

Directions:
Sort and rinse cranberry beans. Place in a pot with water over medium-high heat; cover and bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Make sure beans are covered with water during the entire cooking process. Drain and set aside. Whisk together olive oil, vinegar, parsley, dill, salt, and pepper in a bowl. Add cucumber, red onion, and tomatoes; stir to combine. Gently fold in cooked cranberry beans. Cover and refrigerate for at least 30 minutes. Season with salt and pepper.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 226.9
Fat: 10 g
Saturated fat: 1.5 g
Carbohydrates: 26.6 g
Sugars: 0.7 g
Dietary fiber: 9.9 g
Protein: 9.2 g
Sodium: 423.9 mg
Sour Cream Bran Muffins With Apples


Ingredients:
sour cream, butter, egg, flour, sugar, cinnamon, baking soda, salt, apple

Directions:
preheat oven to 375. grease muffin tin.
Combine sour cream, butter and egg.  Add bran flakes, let stand till softened.
Add combined dry ingredients, mixing till just moistened.
Fold in apples.
(As with most muffin recipes, you could fold in 1/2 cup chopped nuts here as well].
Spoon into greased muffin cups, filling cups 3/4 full.
Bake at 375 25 minutes.
Tony Chachere's Famous Creole Seasoning


Ingredients:
salt, pepper, garlic powder, chili powder, Accent seasoning

Directions:
Mix well and use like salt.
TO SEASON SEAFOOD:.
Use half of above mixture and add:.
1tsp. thyme, powdered.
1 bay leaf.
1 teaspoons basil, leaf, sweet.
NOTE:  If too peppery for children, add more salt to mixture, then season to taste.
Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane)
Category: world-cuisine
By Beatrice

Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.

Ingredients:
3 pounds large eggplants, sliced lengthwise into 1/4-inch slices
2 tablespoons coarse salt, or as needed
5 cups vegetable oil for frying
2 tablespoons flour for dredging
2 tablespoons extra-virgin olive oil
½  onion, finely chopped
3 cloves garlic, halved
3 (15 ounce) cans tomato puree
8 leaves fresh basil leaves, halved
salt to taste
1 ½ (16 ounce) packages fresh mozzarella cheese, sliced
2 ½ cups freshly grated Parmesan cheese

Directions:
Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour. Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels. Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels. Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil. Preheat oven to 350 degrees F (175 degrees C). Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese. Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 3 hrs 5 mins
Yields: 8 servings

Calories: 591.9
Fat: 38.5 g
Saturated fat: 15.3 g
Carbohydrates: 30.6 g
Sugars: 13.5 g
Dietary fiber: 9.1 g
Protein: 35.1 g
Cholesterol: 76.5 mg
Sodium: 3313.2 mg
Burger Skillet


Ingredients:
water, chili powder, Minute Rice, mozzarella cheese

Directions:
Cook patties in large non stick skillet on medium heat for 10 minutes.  Turn patties & add peppers.  Cook until the patties are cooked through and the peppers are crisp tender, stirring peppers occasionally.
Add pasta sauce, water and chili powder.  Bring to a boil.
Stir in rice; cover.  Reduce heat to low.  Simmer 5 minutes  Sprinkle with cheese and cover.
Let stand 5 minutes before serving.
Shrimp Alfredo Pasta
Category: main-dish
By LISSA MURR

A wonderful shrimp pasta dish!  I came up with this on my own one night. You can change the amount of ingredients to your taste.

Ingredients:
1 (16 ounce) jar Alfredo-style pasta sauce
1 (16 ounce) package angel hair pasta
2 pounds fresh shrimp, peeled and deveined
1 cup butter, melted
½ small green bell pepper, diced
½ small red onion, finely chopped
1 teaspoon garlic powder
½ teaspoon ground cumin

Directions:
In a saucepan over low-temperature, heat the  .  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8  minutes or until al dente; drain. Boil shrimp in a large pot of water until they turn orange.  Then place in bowl with melted butter.  Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil. Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce.  Season with garlic powder and cumin.

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

Calories: 621.1
Fat: 42 g
Saturated fat: 21.2 g
Carbohydrates: 34.9 g
Sugars: 3.3 g
Dietary fiber: 2.2 g
Protein: 27.7 g
Cholesterol: 256.7 mg
Sodium: 1038.3 mg
Grilled Tuna With Tomato-Feta  Relish


Ingredients:
tomatoes, feta, parsley, olive oil, fresh basil, red wine vinegar, garlic clove, salt, pepper, chicken, eggplants

Directions:
In a medium bowl, stir together all relish ingredients, except for the fish or chicken.
Grill or broil fish or chicken or eggplant for about 3-4 minutes per side.
Serve with tomato-feta relish on top.
French Quarter Beignets
Category: bread
By Dale Tadlock

If you can't get to New Orleans, try this recipe to recreate these beignets. They can't be beat with a cup of coffee! Dust with powdered sugar and serve warm.

Ingredients:
1 package active dry yeast
½ cup warm water (110 degrees F (43 degrees C))
½ cup evaporated milk
½ cup white sugar
1  egg, beaten
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon salt
3 cups all-purpose flour
vegetable oil for frying

Directions:
Dissolve yeast in warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add milk, sugar, egg, oil, vanilla extract, and salt to the yeast. Vigorously beat in flour. Mix until a sticky dough forms. Divide dough into quarters. Place 1 portion on a heavily floured surface. Roll to about 1/8-inch thickness using a well floured rolling pin. Cut into 2-inch squares. Repeat with remaining 3 portions. Heat oil in a deep-fryer or large saucepan to 370 degrees F (188 degrees C). Fry beignets, a few at a time, until they puff and rise to the top, 2 to 3 minutes. Turn and brown the other side, 1 to 2 minutes. Drain on paper towels.

Prep time: 15 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 24 beignets

Calories: 110.6
Fat: 3.7 g
Saturated fat: 0.7 g
Carbohydrates: 16.8 g
Sugars: 4.8 g
Dietary fiber: 0.5 g
Protein: 2.3 g
Cholesterol: 9.3 mg
Sodium: 106 mg
Chow Mein with Chicken and Vegetables
Category: world-cuisine
By Allrecipes

This stir-fry combines chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles in a flavorful Chinese-inspired sauce.

Ingredients:
2 teaspoons soy sauce
1 teaspoon cornstarch
¼ teaspoon sesame oil
½ pound skinless, boneless chicken breast halves, cut into strips
¾ cup chicken broth
2 tablespoons oyster sauce
¾ teaspoon white sugar
½ pound chow mein noodles
1 tablespoon vegetable oil
1 teaspoon minced garlic
2 heads   bok choy, chopped
½  zucchini, diced
10  sugar snap peas
1  carrot, cut into thin strips
2 tablespoons chopped green onion

Directions:
Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes. Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside. Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite,  4 to 5 minutes. Drain and rinse with cold water. Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.

Prep time: 20 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 4 servings

Calories: 526.5
Fat: 17.9 g
Saturated fat: 3.6 g
Carbohydrates: 61.7 g
Sugars: 4.7 g
Dietary fiber: 11.9 g
Protein: 29.4 g
Cholesterol: 30.2 mg
Sodium: 991.7 mg
Marinated Chicken Breasts


Ingredients:
orange marmalade, chicken breast halves

Directions:
Combine all the ingredients, except the chicken, in a saucepan and cook over medium heat just until well blended.
Remove from heat and pour over chicken.
Marinate and refrigerate for at least 2 hours.
Preheat oven to 350 degrees.
Bake chicken in marinade, uncovered, for 35-40 minutes, basting occasionally.
Serve warm or chilled.
Microwave Breakfast Ring
Category: bread
By Jeanne McCuean

Similar to monkey bread or pull-apart loaf, this easy variation is made from time-saving ingredients and cooks quickly in the microwave.

Ingredients:
⅓ cup brown sugar
2 tablespoons water
2 tablespoons butter
1 teaspoon ground cinnamon
1 (8 ounce) tube refrigerated biscuit dough, separated and cut into quarters
½ cup diced apple  (Optional)

Directions:
Mix brown sugar, water, butter, and cinnamon together in a microwave-safe bowl; heat in microwave until the butter melts, about 2 minutes. Stir biscuit dough and apple with the sugar mixture to coat dough pieces completely. Spread the mixture evenly around the ring of a microwave-safe tube pan (such as Bundt®). Cook in microwave oven on High for 3 minutes. Let rolls finish cooking as they rest at room temperature for 5 minutes. Invert onto a serving platter.

Prep time: 10 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 1 shallow tube pan

Calories: 207
Fat: 9 g
Saturated fat: 3.7 g
Carbohydrates: 29.9 g
Sugars: 15.7 g
Dietary fiber: 0.7 g
Protein: 2.6 g
Cholesterol: 10.6 mg
Sodium: 403.9 mg
Espresso Toffee Fudge


Ingredients:
butter, sugar, evaporated milk, instant espresso powder, marshmallows

Directions:
Lightly coat 9x13 inch baking pan with butter-flavored cooking spray.
In large saucepan over medium heat, combine butter, sugar, evaporated milk and espresso powder.
Bring to a rolling boil for 10 minutes, stirring constantly.
Remove from heat and add chocolate chips and marshmallows.
Stir until melted and completely incorporated.
Pour into prepared pan.
Sprinkle toffee bits over top and press lightly into fudge.
Cool in the refrigerator until set, about 3-4 hours.
Cut into bite-sized squares to serve.
Rice Bhuteko (Rice Stir-Fried With Chicken, Nepali Style)


Ingredients:
steamed rice, onion, red bell pepper, zucchini, green peas, red chilies, garlic, ginger, cumin seed, turmeric, butter, yogurt, sugar, cilantro

Directions:
In a frying pan, heat butter.
Add dried red chilies and turmeric; fry for 15 seconds.
Add garlic, ginger, and fresh chilies.
Fry for another minute or so.
Add chopped onion, red bell pepper and zucchini; cook until lightly brown.
Add chicken pieces, sugar, salt and pepper.
Stir fry five minutes.
Add rice, green peas, yogurt and toasted cumin seeds.
Cook until all the liquid is absorbed and rice grains separate.
Garnish with chopped scallions.
Serve all by itself or with sekuwas (grilled skewers].
5 Minute Microwave Cornbread
Category: bread
By Sylvia Moestl Vasilik

It literally takes me 5 minutes to get this cornbread on the table--including absolutely all steps. I'll be honest--it tastes better baked in a regular oven.  But it's still pretty darn good in the microwave, and sometimes I only have 5 minutes!

Ingredients:
½ cup all-purpose flour
½ cup cornmeal
2 tablespoons white sugar
2 teaspoons baking powder
¼ teaspoon salt
1  egg
½ cup milk
2 tablespoons vegetable oil

Directions:
Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl. Heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.

Prep time: 7 mins
Cook time: 3 mins
Total time: 10 mins
Yields: 6 servings

Calories: 153.9
Fat: 6.2 g
Saturated fat: 1.3 g
Carbohydrates: 21.4 g
Sugars: 5.3 g
Dietary fiber: 1 g
Protein: 3.6 g
Cholesterol: 32.6 mg
Sodium: 283.2 mg
Pizza Dough


Ingredients:
honey, warm water, all-purpose flour, kosher salt, extra virgin olive oil

Directions:
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
Combine the flour and the salt.
Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook].
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm.
Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled].
Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
On a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
Bake at 500 for 12 min or 400 for 20 minute.
Theo's Favourite Vegan Banana Bread


Ingredients:
self-raising flour, baking powder, Ener-G Egg Substitute, demerara sugar, granulated sugar, olive oil, coconut oil, apple cider vinegar, bananas

Directions:
1. Mix the dry ingredients.
2. Add the oil, vinegar and then bananas. You can add a little soya (or other] milk if it's too dry. Fold in the chocolate chips.
3. Pour into a greased loaf tin and bake for 45-50mins at 175°c or until a skewer comes out clean.
No Fail Banana Bread


Ingredients:
bananas, sugar, butter, eggs, vanilla, flour, baking soda, salt, sour cream, walnuts, chocolate chips

Directions:
Preheat the oven to 350 degrees.
In a large mixing bowl, mix the white sugar into your melted butter and stir until fully incorporated.
Add the eggs and beat well.
Stir in the sour cream and vanilla.
Using a fork, mash the bananas and add to the wet ingredients. Mix well.
Sift in the dry ingredients and stir well.
Add the nuts and chocolate chips last.
Pour the batter into a well greased loaf tin.
Bake for 60 minutes or until a tooth pick comes out clean.
Can make banana muffins instead, adjusting the baking time accordingly (around 20 minutes - depending on the oven].
Jalapeño Peach Jelly


Ingredients:
cider vinegar, sugar

Directions:
Chop jalapeños in a food processor using the pulse setting. (I use three jalapeños without seeds and two with.].
In a large pot, place washed peaches and use a potato masher to crush.  I don’t peel or pit the peaches.
Add vinegar and jalapeno peppers. Bring to a boil over high heat. Reduce heat and simmer, covered for about 20 minutes or until peaches and peppers are very soft.
Using a colander lined with several layers of cheesecloth, strain the mixture for at least 2 hours and discard the solids. (I line my colander with three J cloths to cover the holes] There should be about 2 cups of liquid.
In a large pot, combine the 2 cups of strained liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly.
Quickly stir in pectin then return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat. Skim off foam with a metal spoon.
Ladle hot jelly into hot half-pint jars, leaving a ¼-inch headspace. Jars need to be hot so that the hot jelly doesn’t break the glass. .
Wipe jar rims with a wet paper towel then place metal lid on top.
Screw metal ring until just starting to resist. Don’t over tighten.
Process filled jars in a boiling water canner for 10 minutes. .
Remove jars from canner and cool on wire racks. Before serving, let jelly stand at room temperature for until jelly is set. It may take 2 to 3 days for jelly to set so don’t panic if it doesn’t set right away. .
Coconut Cake IV
Category: desserts
By dannis

This cake is soooo good and moist you should make two...that way you can be sure to get some. I take it to work and it disappears really fast.

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup butter, room temperature
2 cups white sugar
5  eggs, room temperature
1 teaspoon coconut extract
1 cup buttermilk, room temperature
1 cup flaked coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Mix flour, baking powder, and salt together and set aside. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in coconut extract. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 10-inch bundt cake

Calories: 408
Fat: 19.5 g
Saturated fat: 12.1 g
Carbohydrates: 53.9 g
Sugars: 36.8 g
Dietary fiber: 1.2 g
Protein: 5.8 g
Cholesterol: 119 mg
Sodium: 493.3 mg
No Bake Pumpkin Cheesecake


Ingredients:
cream cheese, graham cracker crust

Directions:
Melt Vanilla CANDIQUIK according to directions on package.
Blend Candiquik in a large bowl with pumpkin flavored gelatin powder and cream cheese until smooth.
Fold in whipped topping until well mixed.
Spread cheesecake mixture in pie crust.