xiaoxl/recipe_data huggingface dataset:
Jerk Marinade Seasoning Rub
Category: side-dish
By awakenedone

This is a blend of more than 12 herbs and spices combined in a delicious array of spicy superb-ness! Cinnamon, thyme, cayenne pepper, garlic, onion, allspice, and so much more is so good that you will never buy a store-bought version of jerk seasoning again!

Ingredients:
3 tablespoons onion powder
3 tablespoons dried thyme
3 tablespoons ground allspice
3 tablespoons cracked black pepper
2 tablespoons turbinado sugar
2 tablespoons garlic powder
1 ½ tablespoons sea salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon cayenne pepper
1 tablespoon dried marjoram  (Optional)
1 tablespoon dried sage  (Optional)
1 tablespoon dried rosemary  (Optional)

Directions:
Whisk onion powder, thyme, allspice, black pepper, turbinado sugar, garlic powder, sea salt, ginger, cinnamon, nutmeg, cayenne pepper, marjoram, sage, and rosemary together in a bowl.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 ounces jerk seasoning

Calories: 234.6
Fat: 4.5 g
Saturated fat: 2 g
Carbohydrates: 53.3 g
Sugars: 19.2 g
Dietary fiber: 13.5 g
Protein: 5.8 g
Sodium: 3991.2 mg
Perfect Baked Potato
Category: side-dish
By CURLEEGIRLEE

This baked potato has a crisp, golden skin, and is light and fluffy on the inside. Great comfort food!

Ingredients:
1 medium baking potato
1 teaspoon olive oil
½ teaspoon salt
2 teaspoons butter
1 pinch freshly ground black pepper
¼ cup shredded Cheddar cheese

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt. Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

Prep time: 1 min
Cook time: 1 hr 30 mins
Total time: 1 hr 31 mins
Yields: 1 serving

Calories: 419.3
Fat: 24.5 g
Saturated fat: 13.1 g
Carbohydrates: 38.3 g
Sugars: 1.9 g
Dietary fiber: 5 g
Protein: 13.1 g
Cholesterol: 57.7 mg
Sodium: 1447.8 mg
Creamy Risotto With Broad Beans, Crispy Bacon and Sage


Ingredients:
dry white wine, olive oil, green onions, garlic cloves, arborio rice, back bacon, parmesan cheese, broad beans, fresh sage

Directions:
Bring stock and wine to a boil in a medium saucepan. Set it aside, but leave it on the stove under low heat.
Heat oil in large saucepan. Add green onions and garlic, stir until onion is soft.
Add rice and stir to coat. Turn heat down to low.
Add the stock mixture to the big saucepan one cup at a time, stirring until all liquid is absorbed after each cup. This takes about half an hour.
After all the liquid has been used up the rice should be just tender. You might need to give it an extra five minutes or so over low heat to get there.
In the meantime, grill the bacon until it is brown and crispy on both sides. Set it aside to drain on absorbent paper towels.
Remove rice from heat and stir in cream, 1 cup of cheese, beans and sage. Cover and stand for five minutes.
Serve topped with crispy bacon and the rest of the cheese. A bit of cracked pepper is a nice touch.
Dutch Baby Poofed Pancake


Ingredients:
eggs, flour, flour, milk, milk, canola oil, salt, confectioners' sugar, butter, lemon juice, confectioners' sugar

Directions:
Preheat oven to 400 and put a cast iron skillet inside to get hot.
Whisk or beat eggs.
Add milk and oil and whisk again.
Add flour and salt and whisk very well.
Remove skillet from oven, melt butter and swirl to coat entire surface [wiping sides with a paper towel dipped in the butter].
Pour in batter all at once.
Return to oven and bake for 18-20 minutes - it's better not to be too golden brown on the underside - and may take a few (delicious] tries to figure what degree of doneness YOU like best with your oven and pan.
Remove and serve at once garnished with slim lemon wedges and sprinkled with confectioner's sugar.
I would think you could use a souffle or casserole dish but haven't tried it myself.
Gingerbread Cookie Cocktail


Ingredients:
sugar, water, light molasses, cinnamon sticks, whole cloves, brown sugar, vanilla vodka, half-and-half

Directions:
To make Gingerbread Simple Syrup, mix sugar, water, molasses, gingerroot, cinnamon sticks and cloves in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain into glass jar; discard spices. Cover jar, and refrigerate until needed. Makes about 1 1/2 cups.
To garnish glass, moisten rim of chilled martini glass with orange wedge. Sprinkle brown sugar onto small plate, and dip moistened rim into the sugar to coat lightly.
To prepare cocktail, fill cocktail shaker with ice. Add gingerbread simple syrup, vodka, half-and-half and coffee liqueur; cover and shake. Pour into martini glass.
Tender Turkey Noodle Soup


Ingredients:
water, onions, carrots, celery, salt, black pepper, frozen corn

Directions:
In an 8 quart soup pot, combine all ingredients except the noodles and corn.
Bring to a boil over high heat, then reduce to low heat; cover and simmer for about an hour or until turkey is cooked through and fork tender.
Carefully remove turkey from pot; remove and discard the bones and skin, then cut the meat into chunks.
Increase the heat under soup to high and bring to a boil; add noodles and cook for 5 minutes.
Return turkey to the pot and add corn.
Cook for 5 minutes or until noodles are tender and corn is heated thoroughly.
Serve immediately.
Tapenade
Category: appetizers-and-snacks
By Jim Clark

Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.

Ingredients:
1 clove garlic, chopped
1 ¾ cups whole, pitted kalamata olives
1 (2 ounce) can anchovy fillets, rinsed
2 tablespoons capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 tablespoons lemon juice
4 tablespoons olive oil

Directions:
Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 209.5
Fat: 20.1 g
Saturated fat: 2.7 g
Carbohydrates: 4.7 g
Sugars: 0.2 g
Dietary fiber: 0.5 g
Protein: 2.9 g
Cholesterol: 6.4 mg
Sodium: 1002.3 mg
Chris' Chicken and Dumplings


Ingredients:
boneless skinless chicken breasts, garlic powder, black pepper, salt, celery, onion, carrot, butter, flour, baking powder, poultry seasoning, salt, milk

Directions:
Place Chicken into large pot of boiling water.
Add First 8 ingredients and cook over medium heat until chicken is done and tender.
Remove chicken and cut into bite size pieces.
Return chicken pieces to pot and add both soups and simmer for 15 minutes.
In a mixing bowl, add 4 dumpling ingredients and mix well.
Cut the butter crisco in to flour mixture.
Add milk and mix well forming a dough ball.
Use a rolling pin to roll the dough to about 1/8" thick.
Cut into squares.
After Chicken mixture has cooked for the 15 minutes stated above -- drop dumplings in one piece at a time.
Cook over low heat for 15 - 20 minutes until dumplings are done.
Serve and Enjoy!
Polish Kapusta


Ingredients:
butter, onion, kielbasa, sauerkraut, carrots

Directions:
Cook onion and kielbasa in frying pan until onions are translucent., Drain liquid from sauerkraut., Mix all ingredients together., Transfer to a buttered casserole dish., Bake in a 350 degree Fahrenheit oven for 45 minutes to 1 hour.
Creamy Lime Mousse (Diabetic)


Ingredients:
boiling water, lime peel, lime juice, light sour cream, lime peel, lime slice

Directions:
In a large bowl, combine gelatin and the boiling water; stir about 2 minutes or until gelatin is dissolved. Stir in shredded lime peel and lime juice. Cool for 10 to 15 minutes or until cooled slightly but not set.
Whisk in sour cream when dissolved whisk in the 1 cup dessert topping.
Pour into six 6- to 8-ounce stemmed dessert glasses. Cover and chill for 2 to 24 hours or until set.
If desired, garnish with the 1/2 cup dessert topping and lime peel curls or lime slices.
Rhubarb-Raisin Chutney


Ingredients:
brown sugar, apple cider vinegar, water, fresh ginger, lemon zest, cinnamon stick, fresh rhubarb, dark raisins, currants

Directions:
In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
Reduce heat to low; simmer for 5 minutes.
Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes].
Season with salt and pepper.
Serve warm or cover and refrigerate.
Rewarm slightly before using.
Donna's Taco Casserole


Ingredients:
ground beef, onion, egg, sour cream, cheddar cheese, lettuce, chopped tomato

Directions:
Unroll crescent rolls and press on bottom and slightly up the sides of a greased 9" X 13" pan.
Brown ground beef and onions. Drain and add the taco seasoning and refried beans. Mix well and spread this mixture on top of the crescent rolls.
Beat egg and combine with sour cream and cheese. Spread on top of beef mixture.
Bake at 350 degrees for 20 minutes. Remove from oven and allow to set for 10 minutes before serving.  Cut into individual servings and top with shredded lettuce, chopped tomato and taco sauce. or your choice of toppings. Chopped avacado is also good.
Parmesan Brussels Sprouts
Category: side-dish
By Toronto Worm Company

It was my first year cooking Christmas dinner for the family and I was just thinking of imaginative vegetables I could have! Turned out great and everyone loved them and have been cooking them ever since. Goes well with everything.

Ingredients:
1 tablespoon butter
2 cloves garlic, chopped
1 tablespoon butter
6  Brussels sprouts, trimmed and halved
1 tablespoon butter
2 tablespoons shredded Parmesan cheese, or more to taste
salt and ground black pepper to taste

Directions:
Heat a frying pan over medium heat until hot, 3 minutes. Melt 1 tablespoon butter; cook and stir garlic until fragrant, 30 seconds. Add 1 tablespoon butter and Brussels sprouts, cut-side down; cover and cook until golden brown, 4 to 6 minutes. Flip Brussels sprouts; add 1 tablespoon butter. Cover and cook until other side is browned, about 3 more minutes. Transfer to a serving plate. Sprinkle with Parmesan cheese, salt, and black pepper.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 203.3
Fat: 18.9 g
Saturated fat: 11.8 g
Carbohydrates: 6.3 g
Sugars: 1.3 g
Dietary fiber: 2.2 g
Protein: 4.2 g
Cholesterol: 50.2 mg
Sodium: 291.4 mg
5 Layer Dip


Ingredients:
cream cheese, cheese, salsa, black olives

Directions:
Pre heat the oven at 400 degrees., Take a 9 inch pie plate and spread the cream cheese on the bottom., Next spread the refied beans on top of the cream cheese., Spread the salsa on top of the refried beans., Sprinkle the shredded cheese on top of the salsa., Finally sprinkle the black olives on top of the shredded cheese., Bake in the pre heated oven for 15 minutes or until cheese is melted and bubbly.
Baked Mac and Cheese with Sour Cream and Cottage Cheese
Category: main-dish
By Carolinagirl

Rich and cheesy but not too dry. My family loves this and we have it for all our big meals.

Ingredients:
cooking spray
1 (16 ounce) package elbow macaroni
2 (8 ounce) packages mild Cheddar cheese, shredded, divided
1 (8 ounce) package sharp Cheddar cheese, shredded
¾ cup sour cream
¾ cup cottage cheese
1  egg
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Reserve 1/2 cup shredded mild Cheddar cheese for later use Mix mild Cheddar cheese, sharp Cheddar cheese, sour cream, cottage cheese, and egg together in a bowl; season with salt and pepper. Stir cooked macaroni into cheese mixture. Pour macaroni mixture evenly into the prepared baking dish; sprinkle with the reserved 1/2 cup Cheddar cheese. Bake in the preheated oven until cheese is melted and bubbling, 40 minutes. Let cool for 10 minutes before serving.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 414.9
Fat: 23.2 g
Saturated fat: 14.3 g
Carbohydrates: 29.6 g
Sugars: 1.4 g
Dietary fiber: 1.2 g
Protein: 21.5 g
Cholesterol: 80.9 mg
Sodium: 419.7 mg
Seneca Ghost Bread


Ingredients:
flour, salt, baking powder, dry milk, warm water, shortening

Directions:
In a bowl combine all except the shortening or lard.
Mix until batter is smooth.
In a skillet heat shortening or lard on medium heat till melted.
Using a wooden spoon scoop a large spoon full from the bread batter and place it in the shortening.
Let cook about 30 seconds or until bottom is firm enough to slip spatula under and flip over.
Carefully turn the dough over and press with spatula to flatten.
You may have to press it down several times.
When it gets light brown around the edges turn it over and cook till edges are browned.
Serve warm or place in baggies after cooling and eat as desired.
Strawberry and Boursin Spinach Salad


Ingredients:
pure maple syrup, red wine vinegar, extra virgin olive oil, salt, fresh ground pepper, watercress, fresh strawberries, fresh chives, candied pecans, Perfectly Candied Pecans, boursin cheese

Directions:
Whisk maple syrup (or brown sugar], vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress, strawberries and chives; toss to coat.
Divide the salad among 4 plates and top with pecans and goat cheese.
Corn Pudding


Ingredients:
corn, butter, eggs, sour cream

Directions:
mix all ingredients in mixing bowl with a whisk or a mixer on med until blended DO NOT OVER MIX pour into a greased. 8x8 glass pan. cook in oven set @ 350 for 45 min or until done. or you can put it in a slow-cooker/crockpot for 4 hours on high and 4 hours on low.
I do not like it with Sour Cream but some do.
Cranberry-Walnut Cabbage Coleslaw


Ingredients:
mayonnaise, honey, pepper, salt, celery seed, green cabbage, walnuts, celery, onion, dried cranberries

Directions:
In a small bowl stir together mayonnaise, pickle relish, honey mustard, honey, pepper, salt, and celery seeds.
In a large bowl combine cabbage, walnuts, celery, onion, sweet pepper, and cranberries. Add mayonnaise mixture to cabbage mixture and toss to coat. Cover and chill for 1 to 6 hours.
Crunchy Coleslaw


Ingredients:
canola oil, sugar, white vinegar, sunflower seeds, green onions, carrot

Directions:
Shake oil, sugar, vinegar, and soup seasoning packets together in a dressing blender or jar. This step can be done up to one day in advance.
In a dry skillet, toast the almonds to a light brown. Allow almonds to cool. Place the Ramen Noodles in a zipper bag. Use a rolling pin to crush the noodles. Add sunflower seeds and cooled almonds to the crushed noodles. Do NOT refrigerate. This step can be done up to one day in advance.
In a large serving bowl, combine the slaw mix, onions, and carrots. (I buy the pre-cut carrot matchsticks in the produce section.].
Just before serving, add the contents of the zipper bag and dressing shaker to the slaw mix. Toss and serve immediately.
Cedar Plank Salmon
Category: main-dish
By NICOLETTE505

Cedar plank salmon can be baked in the oven or barbequed on the grill with this easy recipe.

Ingredients:
1 (12 inch) cedar plank
2 tablespoons sesame oil
3 tablespoons brown sugar
1 teaspoon dried dill weed
1 tablespoon sesame seeds
3 tablespoons water
4 (6 ounce) salmon fillets, with skin
1 teaspoon freshly ground black pepper  (Optional)
1 tablespoon soy sauce  (Optional)
1  lemon, cut into wedges  (Optional)

Directions:
Soak the cedar plank in water for at least 2 hours and up to 12. Preheat the oven to 325 degrees F (165 degrees C), or see Footnote for grilling instructions. Place the salmon on the plank, skin-side down. In a small bowl, stir together the sesame oil, brown sugar, dill weed and sesame seeds. Stir in just enough water to make it liquid. Season with pepper and soy sauce if desired. Spoon the mixture over the salmon so it is fully coated. Bake for 30 to 40 minutes in the preheated oven, until the fillet can be flaked with a fork.

Prep time: 10 mins
Cook time: 30 mins
Total time: 2 hrs 40 mins
Yields: 4 servings

Calories: 428.6
Fat: 26.3 g
Saturated fat: 4.8 g
Carbohydrates: 14.2 g
Sugars: 10 g
Dietary fiber: 1.7 g
Protein: 34.5 g
Cholesterol: 99.1 mg
Sodium: 329.6 mg
Easy Healthy Minestrone Soup


Ingredients:
garbanzo beans, dry pasta, diced tomatoes, olive oil, green onions, garlic cloves, celery, eggplant, sweet pepper, sea salt, black pepper, dried oregano, dry red wine, carrot

Directions:
In a large soup pot, sauté the garlic and green onion in olive oil until soft over medium high heat about 4 to 5 minutes.  Add celery, carrots, eggplant and sweet peppers.  Mix well and cook for an additional 4 minutes, stirring frequently.
Add sea salt, pepper and oregano.  Mix well and add canned tomatoes, undrained garbanzo beans,  red wine and vegetable broth.  Bring to a rolling boil over medium high heat.  Turn heat to medium.  Cook and stir for 30 minutes.   Stir in pasta and cook for an additional 15 minutes or until pasta is tender.
Serve with a tossed green salad and fresh bread.
Serves 8.
Lemon Chicken With Croutons


Ingredients:
roasting chickens, yellow onion, olive oil, salt, fresh ground black pepper, lemons, unsalted butter

Directions:
Remove the giblets from the chicken and wash it inside and out.
Remove any excess fat and pinfeathers.
Toss the onion with a little olive oil in a small roasting pan.
Place the chicken on top and sprinkle with the salt and pepper inside.
Place the lemons inside the chicken.
Pat the outside of the chicken dry with paper towel, brush with the melted butter, and sprinkle with more salt and pepper.
tie the legs together with kitchen string, and tuck the wing tips under the body of the chicken.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh.
cover with foil and allow to sit at room temperature for 15 minutes (the onions may burn, but the flavor is good].
meanwhile, heat a large saute pan with 2 TBs of olive oil until very hot.
Lower the heat to medium low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes.
Add more olive oil as needed, and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.
Place the croutons on a serving platter.
Slice the chicken and place it, with all the pan juices, over the croutons.
Sprinkle with salt and serve warm.
Pumpkin and Orange Soup


Ingredients:
onion, butter, pumpkin, orange, zest of, sugar, orange

Directions:
Saute onion g  ently in butter in a large saucepan until transparent.  Add chunks of pumpkin, stock, juice, zest and sugar.
Simmer 20-25  minutes until cooked.
Puree in a food processor or blender or push  through a sieve. Return to saucepan, add sliced orange and reheat  gently for 10 minutes.
Freezes well
Meatless (But Very Cheesy) No Boil Lasagna


Ingredients:
onion, garlic, water, cottage cheese, parmesan cheese, mozzarella cheese

Directions:
Heat oven to 375*.
Saute the onion and garlic in oil briefly.
Add spaghetti sauce and water; heat through.
Mix the cottage cheese, and parmesan.
In 9x13 pan, layer 3 noodles, half the sauce, half the cottage cheese mixture, and half the mozzarella.
Repeat layers.
Bake, uncovered, for 1 hour, until cheese is light brown and bubbly.
Let stand for 10 minutes before cutting.
Los Barrios Caldo De Res (Beef Soup)


Ingredients:
salt, garlic powder, corn, celery ribs, carrots, potatoes, tomatoes, zucchini, onions, cabbage, green bell pepper, rice, lemon

Directions:
Place bones in large stockpot, add water to cover by 6 inches.
Bring to boil, reduce heat and boil gently for 45 minutes.
Stir in salt, garlic powder.  Then add corn, celery and carrots.  Boil another 15 minutes.
Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper.  Boil for 15 minutes longer.
Ladle soup into 6 large bowls.
Add 1 cup rice to each bowl.
Squeeze juice from a lomon wedge over each bowl.
Serve immediately as a main course.
Zucchini Pickles
Category: side-dish
By c@lover

A great way to use all those zucchini your garden produced! Most of the time spent on this recipe is letting the ingredients stand.

Ingredients:
2 pounds zucchini, thinly sliced
½ pound onions, quartered and thinly sliced
¼ cup salt
2 cups white sugar
2 cups apple cider vinegar
1 teaspoon celery seed
1 teaspoon ground turmeric
1 teaspoon prepared yellow mustard
2 teaspoons mustard seeds
3  1-quart canning jars with lids and rings

Directions:
Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl. Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes. While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.

Prep time: 30 mins
Cook time: 5 mins
Total time: 1 day
Yields: 3 quarts

Calories: 20.2
Fat: 0.1 g
Carbohydrates: 4.8 g
Sugars: 4.5 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Sodium: 1.9 mg
Juicy Slow Cooker Chicken Breast For Any Diet
Category: meat-and-poultry
By Melissa franz

Super easy, low-fat, and low-calorie chicken breast. Great to set and forget on a busy day. You really can add just about anything to this recipe. I've tried everything from salsa to wine.

Ingredients:
1 pound skinless, boneless chicken breast halves
1 (14.5 ounce) can petite diced tomatoes
¼  onion, chopped  (Optional)
1 teaspoon Italian seasoning  (Optional)
1 clove garlic, minced  (Optional)

Directions:
Arrange chicken in a slow cooker. Pour tomatoes over chicken; add onion, Italian seasoning, and garlic. Cook on Low for 6 to 8 hours.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 4 servings

Calories: 143.7
Fat: 2.4 g
Saturated fat: 0.7 g
Carbohydrates: 5.2 g
Sugars: 3.1 g
Dietary fiber: 1.3 g
Protein: 23.1 g
Cholesterol: 58.5 mg
Sodium: 208 mg
Buttery Pound Cake


Ingredients:
butter, margarine, sugar, eggs, flour

Directions:
Cream butter and sugar., Add eggs, one at a time and beat after each., Stir in flour until well blended., Pour batter into greased bundt or tube pan., Bake at 350 degrees for 1 hour.