xiaoxl/recipe_data huggingface dataset:
Cheese Tortellini Salad
Category: salad
By DevDrew

This quick and easy picnic salad mixes cheese tortellini, pepperoni, provolone cheese, olives, and artichoke hearts with Italian-style salad dressing.

Ingredients:
3 (250 g) packages cheese tortellini
½ pound pepperoni, chopped
½ pound provolone cheese, chopped
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
1 (6 ounce) can sliced black olives
½ (8 ounce) bottle Italian-style salad dressing, or more to taste
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl. Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.

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

Calories: 641
Fat: 36.8 g
Saturated fat: 14 g
Carbohydrates: 52.4 g
Sugars: 4.9 g
Dietary fiber: 4.7 g
Protein: 28.3 g
Cholesterol: 89.9 mg
Sodium: 2047.5 mg
Tangy (Not Sweet) Tartar Sauce
Category: side-dish
By Sharon Springer Andrews

This the tartar sauce my mom made growing up, no sweet relish here!  The pickle juice replaces lemon juice for acidity and tang.  So simple and worth the little bit of time.  (I don't like sweet pickles in my potato salad either!)

Ingredients:
1 cup mayonnaise
¼ cup minced onion
¼ cup minced dill pickle
2 tablespoons dill pickle juice
salt and ground black pepper to taste
celery salt to taste

Directions:
Stir the mayonnaise, onion, pickle, and pickle juice together in a bowl. Season with salt, black pepper, and celery salt to taste. Cover, and refrigerate for 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 1 1/2 cups

Calories: 133.6
Fat: 14.6 g
Saturated fat: 2.2 g
Carbohydrates: 1 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Cholesterol: 7 mg
Sodium: 169.9 mg
Hungarian Kifli (Christmas Cookies) With Dates


Ingredients:
butter, cream cheese, flour, pecans, dates, sugar

Directions:
For the dough: mix butter, cream cheese and flour in food processor. Split into two balls, wrap in plastic wrap and refrigerate overnight.
For the filling: Mix all ingredients in food processor, let stand at room temperature.
Preheat oven to 350 degrees. Remove the dough from refrigerator, roll out on floured cutting board, cut into about 2 inch squares. Put about one teaspoon filling onto each square. Roll diagonally, then crimp in the middle to make a crescent. Place on ungreased cookie sheet and bake for 20 minutes or until golden. Sprinkle with powdered sugar as soon as removed from oven.
All of the recipes I searched agreed that letting the dough rest overnight is key to getting it nice and flaky.
Enjoy!
Marinated Grilled Beef Fajitas


Ingredients:
beer, lime juice, ground cumin, chili powder, fresh cilantro, red bell pepper, green bell pepper, onion, flour tortillas, salsa, sour cream

Directions:
Combine beer, lime juice, cumin, chili powder, and cilantro., Add steak to the marinade, turning to coat., Cover and chill for at least 1 hour., Heat oil in a medium skillet., Add bell peppers and onion., Cook, stirring occasionaly until tender., Preheat grill., Remove steak from marinade and grill until med-rare to medium., Let rest for 5 to 10 minutes., Cut steak into thin strips across the grain., Serve with tortillas, onions and peppers, salsa, sour cream and guacamole.
Saga Blue and Apricot Pizzettes


Ingredients:
miniature bagels, saga blue cheese, mint

Directions:
Preheat oven to 450F.
Slice bagels in half and arrange on a cookie sheet or baking stone.
Cut 1/8-inch-thick slices from the cheese and trim to fit the tops of the pizzas.
Top each pizza with 2 slices.
Flatten the apricots by pressing with your fingers; then place one apricot, hollow side up, over the cheese on the pizza.
Place another slice of Saga blue over each apricot.
Bake until the cheese has melted, about 5 to 6 minutes.
Remove from oven and garnish with mint sprigs.
Lemonade Chicken


Ingredients:
boneless skinless chicken breast halves, soy sauce, garlic powder

Directions:
Place chicken in greased 9 x 13-inch baking dish., Combine lemonade, soy sauce and garlic powder and pour over chicken., Cover with foil and bake at 350* for 45 minutes., Uncover, pour juices over chicken and cook another 10 minutes uncovered.
Maple Apple Oatmeal Crisp


Ingredients:
apples, apples, dried cranberries, raisins, maple syrup, lemon juice, vanilla extract, ground cinnamon, ground nutmeg, quick oats, old fashioned oats, brown sugar, flour, ground cinnamon, salt, butter

Directions:
1.  Preheat oven to 375 degrees.  Lightly oil an 8-inch square glass baking dish or 9-inch deep dish pie plate.
2.  In a large bowl toss the apple slices together iwth the dried cranberries, maple syrup, lemon juice, vanilla extract, cinnamon and nutmeg.  Spread evenly in the baking dish.
3.  Prepare topping by mixing the oats, brown sugar, flour, cinnamon and salt together.   Add the melted butter and stir until evenly moistened.  Sprinkle evenly over fruit.
4.  Bake for 35 to 40 minutes or until the fruit is tender.
Remove from oven and let rest for 20 to 30 minutes.  Serve with vanilla ice cream or whipped cream, if desired.
Jordan Marsh Blueberry Muffins


Ingredients:
butter, sugar, eggs, flour, baking powder, salt, milk, vanilla extract, blueberries, flour, sugar

Directions:
With the mixer on low speed, cream the butter and sugar together until fluffy.
Add eggs one at a time and mix until well blended.
Combine the dry ingredients in a separate bowl and add to the mixture, alternating with the milk.
Add the vanilla extract.
Fold in the blueberries by hand until well mixed into the batter.
Grease the muffin tin well, including the top.
Pile the batter high in each muffin cup.
Sprinkle each generously with sugar.
Bake in a preheated 375 degree oven for 25-30 minutes.
Cool in pan before serving.
Blueberry French Toast Casserole


Ingredients:
cream cheese, fresh blueberries, frozen blueberries, eggs, milk, vanilla, maple syrup, powdered sugar

Directions:
Remember you need to refrigerate for at least 2 hours or overnight.
Place half the bread cubes in a greased 9x13-inch pan.  Layer cream cheese cubes evenly over bread.  Sprinkle blueberries over top.  Cover with the remaining bread cubes.
In a bowl, whisk eggs, milk, vanilla and syrup.  Drizzle mixture evenly over bread.  Cover and refrigerate 2 hours or overnight.
Preheat oven to 350 degrees.  Cover and bake 30 minutes.  Uncover and bake 25-30 minutes more, or until center is firm and top is golden brown.  Lightly dust casserole with powered sugar.
Valerie's Mexican Lasagna


Ingredients:
ground beef, corn tortillas, black beans, whole kernel corn, sharp cheddar cheese, sour cream, diced tomato, lettuce, tortilla chips

Directions:
Preheat oven to 350.
Season ground beef according to directions on taco seasoning packet.  Set aside prepared beef for layering.
Spray 9 X 12-inch baking dish with cooking spray.  Layer ingredients in the following order:
4 Corn tortillas.
Spread 1/2 can of beans over tortillas.
Sprinkle 1/3 of beef over the beans.
Spread about 1/4 cup of taco sauce over beef.
1/2 can of corn over sauce.
1 Cup of shredded cheese.
Another layer of corn tortillas.
Repeat above layers ending with a layer of beef.
Bake, covered 30 minutes.
Uncover and sprinkle with 1 Cup of shredded cheese.  Return to oven until cheese is fully melted.
NOTE:  if using refried beans, it's a good idea to thin the beans with 3-4 tablespoons of the taco sauce.
Serve casserole hot with chopped lettuce, diced tomato, sour cream, chips and salsa.
Vegan Hot Chocolate


Ingredients:
soymilk, sugar, warm water

Directions:
Heat milk in the microwave (or on stove]. Get it just a little hotter than drinkable. Stirring once or twice is a good idea.
Stir the cocoa and sugar into the warm water in a small container to dissolve sugar. Pour this into the mug of hot milk. Enjoy after skating, sliding, or a frosty white walk!
The Real Rum Runner
Category: drinks
By Jason R

The real rum runner recipe straight from the source in the Florida Keys, where it was originally concocted in the 50s.

Ingredients:
2 cups ice, divided, or as needed
1 fluid ounce pineapple juice
1 fluid ounce orange juice
1 fluid ounce blackberry liqueur
1 fluid ounce banana liqueur
1 fluid ounce light rum
1 fluid ounce dark rum
1 splash grenadine syrup, or more to taste
1 fluid ounce high-proof rum (such as Bacardi®151)
1 slice orange

Directions:
Combine 1 cup ice, pineapple juice, orange juice, blackberry liqueur, banana liqueur, light rum, dark rum, and grenadine in a cocktail shaker and shake to combine. Fill a hurricane glass with ice. Pour in mixture. Add high-proof rum for a floater and garnish with orange slice.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 510.9
Fat: 0.2 g
Carbohydrates: 50.3 g
Sugars: 42.3 g
Dietary fiber: 0.5 g
Protein: 0.5 g
Sodium: 25.2 mg
Mushroom Tofu Stroganoff


Ingredients:
butter, onions, garlic cloves, dill, basil, tofu, soy sauce, salt, cayenne, water, dry fettuccine, sour cream, fresh parsley, poppy seeds

Directions:
Melt 2 tbls butter in large frying pan. Sauté the onions, garlic, dill and basil.
After 5 minutes add the tofu and continue to cook until tofu is nicely browned.
Add soy sauce and stir. Add mushrooms salt and cayenne.
Lower heat and cook another 5 minutes.
Add sour cream and parsley to mushrooms. Mix well.
Melt remaining 2 tbls butter in saucepan and add the poppy seeds.
Cook 5-10 minutes. Pour onto noodles and toss.
Curry Mango Wings (Gluten Free)


Ingredients:
chicken wings, plain yogurt, chutney, medium curry paste, lemon juice, garlic cloves, salt

Directions:
Whisk all the marinade ingredients together, set aside. If the chutney is chunky, fine chop it.
If the wings have tips, remove them. Pat the thawed wings dry between paper towel. Add the wings to the marinade, tossing to evenly coat.
Cover and refrigerate for 4 hours.
Place the wings on a lightly oiled, foil-lined baking sheet.
Bake in a preheated 375F, turning once or twice, until the juices run clear when the wings are pierced, about 45 minutes.
Time may vary depending on the size of the wings.
Tip - Patak's curry paste & chutneys are available in supermarkets ; mild, medium or  hot.
Check out our website  ourfavoriteglutenfreerecipes.info  for more "delicious recipes missing the gluten but not the flavor".
Sugar Cookie Cups


Ingredients:
flour, salt, butter, sugar, egg

Directions:
MIX flour and salt in large bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
ROLL dough on generously floured surface to 1/4-inch thickness. Cut out circles with 3-inch round cookie cutter. Place a standard muffin pan, upside down, on work surface. Press a dough circle around each ungreased muffin cup. (If using a nonstick muffin pan, see tips for best results.].
BAKE in preheated 325°F oven 10 minutes or until edges are just beginning to turn golden brown. Cool on muffin pans 5 minutes or until cool enough to remove. Remove to wire racks; cool completely. Fill as desired.
Creamy Shrimp and Corn Bowl


Ingredients:
large shrimp, green onion, water, whole kernel corn, half-and-half, salt

Directions:
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; sauté 3 minutes.
Add 1/2 cup onions, water, seasoning, and corn; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
Remove from heat; stir in half-and-half and salt. Cover; let stand 3 minutes. Sprinkle with 1/4 cup onions.
Kale With Garlic, Beans and Olives


Ingredients:
kale, garlic cloves, mushrooms, kalamata olive

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.
Chop garlic and mushrooms and set aside.
Combine beans, olives and vinegar and set aside.
Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts] with oil. Add the garlic and mushrooms and sauté over low heat for 1 minute, adding small amount of water if needed to prevent sticking.
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.
Add bean mixture and heat through.
Super Strawberry Pie


Ingredients:
strawberry Jell-O gelatin dessert, boiling water, vanilla ice cream, strawberry, graham cracker crust

Directions:
Dissolve Jello in boiling water for 3 minutes., Add ice cream by spoonsful, stirring until melted and mixture is smooth., Blend in whipped topping., Stir in fruit., Chill until mixture mounds., Spoon into crust., Chill 3 hours or freeze until firm.
2 Minute Mayonnaise


Ingredients:
sweetened condensed milk, salt, vinegar, mustard powder

Directions:
combine all ingredients mixing well.
stand to thicken (I put mine in refrigerator overnight].
Pork and Eggplant in Hot Garlic Sauce


Ingredients:
eggplant, garlic cloves, gingerroot, soy sauce, lime juice, sugar, scallion, sesame seeds

Directions:
Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick.  If using Asian eggplants, peel and slice into 1/4 slices.
Heat the vegetable oil in a non-stick wok or large skillet.  Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
Toss garlic and ginger in the hot oil.  As soon as it turns fragrant add the pork and toss until just cooked through.
Add eggplant back to pan, stir to combine pork and eggplant.
Add remaining ingredients (except garnishes] and stir.  Turn off heat and let mixture sit for a couple of minutes to blend flavors.
Plate the eggplant and sprinkle with garnishes.
Brock's Bazzling BLT Nachos


Ingredients:
tortilla chips, mozzarella cheese, bacon, lettuce, cherry tomatoes, basil leaves, thyme, oregano leaves, garlic powder, red wine vinegar, mayonnaise

Directions:
Preheat oven to 475°F.
To make sauce stir sauce ingredients together.
Place chips on a baking sheet in one layer but they can overlap; sprinkle with cheese and bacon, evenly over the top. (cheese first].
Bake this mixture for 4-6 minutes or until cheese is melted.
Remove from oven and sprinkle the lettuce on top. Spoon on the tomatoes. Drizzle the sauce on top making sure each chip mixture has received sauce.
Spicy Black Bean Salsa


Ingredients:
black beans, whole kernel corn, diced tomatoes, Rotel Tomatoes, red onion, fresh cilantro, lime juice, olive oil, ground cumin

Directions:
Combine the first ten ingredients into a large bowl., Season with salt and pepper., Cover and refrigerate for 24 hours to let all the flavors meld together.
Ancho Chile Rub


Ingredients:
dried ancho chile powder, ground cumin, dry mustard, onion powder, garlic powder, dried oregano, salt, black pepper

Directions:
Mix thoroughly.
To use: coat meat liberally with rub and wrap with plastic wrap for up to 12 hours in the refrigerator.
Bring meat to room temp before cooking.
Enough rub here for 3-5 pounds meat.
Bolivian Corn Chowder


Ingredients:
olive oil, onion, potatoes, corn, chicken broth, chilies, chipotle chile in adobo, garlic cloves, oregano, cumin, half-and-half, salt, limes

Directions:
In a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally until softened, about 3 minutes.
Add shredded potatoes, both cans of corn and the chicken broth. Reduce heat to medium-low. Cover and cook for 15 minutes.
Add diced green chilies (don’t drain], chipotle sauce, garlic, oregano and cumin. Continue cooking, covered, for 10 minutes.
Shortly before serving time, add the half-and-half and salt. With a sharp knife, cut half a lime in very thin slices and float on top of the soup. Cut remaining lime into quarters and serve on the side.
Butternut Squash and Turkey Chili
Category: soups-stews-and-chili
By CPolencheck

This is a delicious, filling chili.  Serve topped with sour cream and tortilla chips!

Ingredients:
2 tablespoons olive oil
1  onion, chopped
2 cloves garlic, minced
1 pound ground turkey breast
1 pound butternut squash - peeled, seeded and cut into 1-inch dice
½ cup chicken broth
1 (4.5 ounce) can chopped green chilies
2 (14.5 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans with liquid
1 (15.5 ounce) can white hominy, drained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic salt

Directions:
Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink. Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 cups

Calories: 165
Fat: 3.3 g
Saturated fat: 0.5 g
Carbohydrates: 20.5 g
Sugars: 4.8 g
Dietary fiber: 5.2 g
Protein: 13.4 g
Cholesterol: 23.7 mg
Sodium: 709.2 mg
Pork and Bacon Skewers


Ingredients:
bacon, green pepper

Directions:
Cut schnitzels lengthways down the centre., The strips should be about 4 cm wide., Lay a slice of bacon on top of each piece of pork., Weave both the pork and bacon onto a skewer, interspersing with pepper pieces., Barbeque on a medium heat for 6- 8 minutes, turning frequently.
Red Beans & Sausage Jambalaya


Ingredients:
smoked sausage, onion, celery, garlic, canned tomatoes, ground paprika, cooked brown rice

Directions:
Coat a large skillet or dutch oven with cooking spray.
Over medium heat, add the sausage, onions, celery, and garlic. Cook, stirring frequently, for about four minutes or until the vegetables start to soften.
Add the undrained tomatoes, red beans, and seasonings to the pan. Cook covered, stirring occasionally for about five minutes.
Stir in the rice and cook and stir for another minute or two until the rice is heated through.
Cheesy Broccoli Pockets


Ingredients:
olive oil, garlic, mozzarella cheese, parmesan cheese, fresh oregano, dried oregano, salt, black pepper

Directions:
Preheat oven to 375 drgrees.
Grease 2 baking sheets.
Cook broccoli according to package directions; drain well.
In a medium skillet, heat oil over low heat.
add garlic; saute for 2 minutes.
Add broccoli; cook stirring until moisture has evaporated, about 3 minutes.
Remove from heat; cool slightly.
In a medium bowl, combine broccoli mixture, mozzarella, Parmesan, roasted peppers, oregano, salt ans pepper; mix well.
On a lightly floured surface, divide dough into 8 pieces; roll out each piece to form a 6-inch circle.
(for easy shaping, dust hands with flour before forming dough into rounds. Then, roll out each round with a rolling pin.] Spoon an equal amount of broccoli mixture in the center of each circle.
Fold dough over filling to form a half circlr.
Press edges with a fork to seal; prick a few holes in pocket.
Place pockets on prepared baking sheets.
Bake until golden, about 25 minutes.
Serve Immediately.
Red Cabbage Salad with Apples
Category: salad
By Marianne

This easy red cabbage salad is full of vitamins. The salad should sit for at least 1 hour to develop its full flavor before eating.

Ingredients:
½ medium head red cabbage, shredded
1 teaspoon salt
2  red apples, thinly sliced
2 tablespoons white balsamic vinegar
2 tablespoons liquid honey
2 tablespoons rapeseed oil

Directions:
Combine red cabbage and salt in a bowl and knead with your hands for a few minutes until cabbage is soft. Mix in apples. Whisk white balsamic vinegar and honey together in a cup. Whisk in oil. Drizzle over salad, mix well, and set aside for at least 1 hour for flavors to combine.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 165.4
Fat: 7.1 g
Saturated fat: 1.1 g
Carbohydrates: 27.1 g
Sugars: 20.9 g
Dietary fiber: 3.9 g
Protein: 1.7 g
Sodium: 612.7 mg
Stroganoff (Brazilian)


Ingredients:
beef, chicken fillets, garlic cloves, onion, salt, nutmeg, oregano, dry white wine, white mushroom, ketchup, mustard, sour cream

Directions:
Put the meat/chicken into a bowl with garlic, half the onion, salt, nutmeg, oregano and wine.
Allow to marinate for 1 hour.
Heat the oil and saute the remaining onion and mushrooms for a few minutes or until softened.
Add the meat/chicken and marinade to the pan and cook.
Add the ketchup and mustard.
If it looks a bit dry, add a few tablespoons of water and cook a little longer.
When the meat is cooked, add the sour cream and reheat gently-DO NOT BOIL.
Serve with steamed white rice.
*This should be cooked quickly so the meat doesn't toughen.
Madeover Twice-Baked Potatoes


Ingredients:
baking potatoes, butter, margarine, 1% low-fat milk, low-fat cheddar cheese, chives, salt, black pepper

Directions:
Bake the potatoes at 375 degrees for 1 hour or until tender. Cool.
Cut a thin slice off the top of each potato and discard.  Scoop out pulp, leaving a thin shell.
In a bowl, mash the pulp with butter.  Stir in milk, bacon, 1 cup of cheese, chives, salt, and pepper.  I have found that using the full cup of milk makes the mixture too runny.  I usually start with a scant 1/2 cup and then add more if necessary.
Place on an ungreased baking sheet.  Bake at 375 degrees for 25-30 minutes or until heated through.
Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.
Milk Tart
Category: world-cuisine
By RENE CONRADIE

This custard pie with a sweet pastry crust is a South African favorite, especially at tea time. I got this wonderful recipe from a friend.

Ingredients:
½ cup butter, softened
1 cup white sugar
1  egg
2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
4 cups milk
1 teaspoon vanilla extract
1 tablespoon butter
2 ½ tablespoons all-purpose flour
2 ½ tablespoons cornstarch
½ cup white sugar
2  eggs, beaten
½ teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans. Bake in preheated oven for 10 to 15 minutes, until golden brown. In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner. In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 2 - 9 inch tarts

Calories: 241
Fat: 8.8 g
Saturated fat: 5.2 g
Carbohydrates: 35.9 g
Sugars: 21.7 g
Dietary fiber: 0.5 g
Protein: 5 g
Cholesterol: 56.9 mg
Sodium: 145.5 mg
Vegan Spice Cake


Ingredients:
flour, white sugar, baking powder, salt, cinnamon, ginger, allspice, clove, raisins, white vinegar, vanilla extract, ginger ale

Directions:
Combine flour, sugar, baking powder, salt and spices in a mixing bowl.
Add vinegar, vanilla, oil, and ginger ale to the dry ingredients - stirring until just mixed.
Fold in raisins.
Pour batter into a greased and floured 8x8 cake pan.
Bake at 350F for 30-40 minutes or until cake tester comes out clean.