xiaoxl/recipe_data huggingface dataset:
Sambhar Vada  (Yellow Lentil Soup With Spiced Doughnuts)


Ingredients:
yellow lentils, onion, green chili, tomatoes, chili powder, turmeric, salt, black mustard seeds, cumin seed, curry leaves, tamarind juice, fresh coriander, lentils, rice, onion, green chili, bicarbonate of soda

Directions:
For the sambhar (soup], rinse the lentils and put them in a large pan with the onion, green chilli, tomatoes, chilli powder and turmeric.
Add 200ml/7fl oz water, bring to the boil and cook for about 30 minutes until the lentils are soft then season to taste with salt.
Meanwhile, make the vada (doughnuts]. Drain the black lentils and rice, place them in a food processor with one tablespoon of water and blend to a thick batter.
Add the chopped onion, chilli, bicarbonate of soda and a pinch of salt, mix well then set aside.
To finish the sambhar, heat the sunflower oil in a large pan and add the mustard seeds and cumin seeds. When they start spitting, add the curry leaves and sambhar powder. Fry for one minute then add the cooked lentil mixture and the tamarind juice and simmer gently for five minutes.
To finish the vada, heat the sunflower oil in a deep-fat fryer to about 180C/350°F The oil is hot enough when a cube of bread dropped into it turns golden-brown and floats to the surface.
To shape the doughnuts, drop large spoonfuls of the batter onto a piece of cling film moistened with a little water. Press each one down slightly, make holes in the middles, then carefully drop them into the hot oil. Shape and fry the doughnuts a few at a time until all the mixture is used up, draining them in kitchen paper.
Garnish the sambhar with coriander leaves and serve with the spiced doughnuts.
Sauteed Chicken Breasts With Almonds


Ingredients:
chicken breasts, butter, fresh lemon juice, garlic, onion, white wine, parsley, flour, salt, pepper

Directions:
Mix the flour with salt and pepper and dust the chicken breasts with it.
Heat half the butter in a heavy pan.
Brown the chicken breasts very slowly on both sides.
Add the lemon juice, and season with the salt and pepper.
Cover the pan and sauté gently, over low heat, until the chicken is tender, 10 to 15 minutes.
Remove the chicken from pan.
Add 2 tablespoons of butter to pan, put first the almonds and brown over low heat.
Add onion and garlic, cook for one minute.
Stir in the wine with the rest of butter.
Return the chicken to pan and reheat.
Put breasts in serving dish and spoon almonds and sauce over chicken.
Sprinkle with chopped parsley.
Hawaiian Marinade


Ingredients:
granulated sugar, ground ginger, dry mustard, salt, molasses, soy sauce, water, garlic

Directions:
Combine all ingredients in a jar, cover tightly and shake vigorously., Store in refrigerator until ready to use Shake vigorously before using.
Easy Cheese Ravioli


Ingredients:
fresh garlic cloves, green bell pepper, red bell pepper, roma tomato, light olive oil, parmesan cheese, fresh ground black pepper

Directions:
Boil and drain ravioli.
Meanwhile heat small amount of olive oil in pan.
Saute the peppers for a few minutes, then add garlic and saute until all is done to your liking.
Remove from heat and toss with cooked ravioli.  Add tomatoes and toss til mixed.
Put on serving plate and top with grated parmesan and fresh ground black pepper.
Swordfish With Almond Crust


Ingredients:
fresh parsley, lemon juice, water, orange zest, garlic, ground cumin, salt, swordfish steaks, lemon

Directions:
Pre-heat oven to 400°F  Set aside fish and lemon slices.  In bowl of food processor, fitted with steel blade, pulse on and off remaining ingredients until mixture forms a rough paste.
Line a shallow baking pan with foil.  Spray with non-stick spray.  Place swordfish steaks in pan.  Spread tops evenly with almond mixture.
Bake in center of oven 12-15 minutes, until fish is opaque throughout.  Remove from oven, plate and garnish with lemon slices.
Sparkling Fruit


Ingredients:
granulated sugar, white wine, of fresh mint

Directions:
In a shallow serving bowl mix the fruit gently so it is not crushed. Evenly sprinkle with sugar and chopped mint and gently mix again. Pour cold champagne or wine over fruit, enough to almost cover fruit.
Let stand refrigerated for 1 to 2 hours.
Serve in chilled champagne glasses.
Crustless Individual Breakfast Quiche


Ingredients:
eggs, Italian sausage, onion, bell pepper, mushrooms, salsa, fat-free cheddar cheese

Directions:
In a large pan over low heat, cook onion over low heat until softened. About two minutes.
Add pepper, cover and cook an additional two minutes.
Add sausage, mushroom, and salsa. Put lid back on and turn off heat.
In a large bowl, beat eggs and egg white until frothy.
Stir in salsa.
Add cooled vegetables and stir,.
Generously spray a muffin pan with cooking spray.
Pour 1/2C of mixture into each muffin cup.
Add a healthy pinch of cheddar cheese to each cup.
Top with an additional tablespoon of the egg mixture to evenly distribute the rest over the cheese.
Bake in a 350 oven for approx 20 minutes.
*You can bag individually and freeze for later use.
* You can use a regular cupcake pan for smaller portions. I would adjust the cooking time to 12-15 minutes.
Easy Hamburger Potato Skillet of Yumminess


Ingredients:
ground beef, butter, garlic, red pepper flakes, black pepper

Directions:
Boil potatoes until cooked but firm.
Cook bag of peas (or chosen veggies] per instructions. (Steam or boil].
Brown meat and drain if needed.
Remove meat from skillet and melt butter over medium heat. Add garlic and cook till golden.
Add potatoes and cook at high heat, getting them crispy. Careful because it's easy to start smooshing them.
When the potatoes are as crisp as you dare to get them, add the meat, veggies and rest of the ingredients and stir till heated through.
Serve with a sprinkle of Parmesan Cheese and enjoy!
Super Quick Black Beans and Rice


Ingredients:
olive oil, onion, garlic cloves, black beans, chunky salsa, fresh parsley, cilantro, cumin, white rice, cheese

Directions:
Sauté onion and garlic in oil., Add beans and salsa., Add seasonings to taste., Simmer until heated through., Serve over rice and garnish with cheese.
Queso Dip
Category: appetizers-and-snacks
By Heather

Otherwise known as cheese dip, this is a great recipe for any get together. Cheddar cheese is melted into a smooth, thick mixture. Bring along a couple copies of the recipe, people will ask for it!!

Ingredients:
1 tablespoon butter
1 tablespoon cornstarch
¾ cup sour cream
1 cup shredded Cheddar cheese
1 tablespoon salsa

Directions:
In a medium saucepan over medium heat, melt the butter. Thoroughly stir in the cornstarch. Stir in the sour cream. When the mixture becomes hot and bubbly, mix in Cheddar cheese and salsa. Continue stirring until cheese has melted and mixture begins to thicken, about 10 minutes. Serve hot.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 cups

Calories: 60.1
Fat: 5.3 g
Saturated fat: 3.4 g
Carbohydrates: 1.1 g
Sugars: 0.1 g
Protein: 2.1 g
Cholesterol: 14.1 mg
Sodium: 60.8 mg
Fontina Pasta


Ingredients:
mushroom, butter, flour, milk, pasta, Fontina cheese, nutmeg

Directions:
Cook pasta until just done. Don't overcook. Drain and place in large bowl.
Over medium heat in medium sized pot melt the butter.
Add the sliced mushrooms and saute until just browned.
Stir in the flour and cook for approx 3 minutes or until the bitter taste of the flour is gone. Do not brown.
Add the hot milk and cook until just thickened.
Add the seasonings to your taste.
Combine the sauce with 2 cups of the cheese until melted. Add to pasta in bowl and mix.
Spray a large casserole dish with non stick coating and pour in the pasta mixture. Sprinkle on the remaining cheese.
Cover and bake at 350°F for 25 minutes or until bubbling.
Shrimp Scampi with Angel Hair Pasta
Category: main-dish
By Jen

This is always a hit. The best part is how fast you can whip it up! You could just buy roasted tomatoes in a jar, but I think roasting them yourself gives the dish a very fresh, deep flavor.

Ingredients:
cooking spray
¾ pound Roma (plum) tomatoes, halved lengthwise
1 (16 ounce) package angel hair pasta
2 teaspoons olive oil, or more to taste
salt and ground pepper to taste
1 pound butter, cut into cubes
3 tablespoons grated red onion
6 cloves garlic, or more to taste, minced
3 tablespoons minced fresh basil, divided
2 pounds shrimp, peeled and deveined
10  fresh mushrooms, quartered
2 teaspoons garlic powder
¼ cup lemon juice
⅓ cup grated Parmesan cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray. Arrange tomato halves onto prepared baking sheet. Drizzle olive oil over the tomatoes; season with salt and pepper. Roast tomatoes in preheated oven until edges are crisp, about 35 minutes. Transfer to a cutting board to cool; cut into small chunks. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain. Transfer to a large bowl. Melt butter in a skillet over low heat. Cook and stir onion, garlic, and half the basil in the hot butter until the onion is translucent, about 5 minutes. Stir shrimp, tomato chunks, mushrooms, and garlic powder into the onion mixture. Increase heat to medium-low and cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 6 minutes. Pour shrimp mixture over the angel hair pasta; top with Parmesan cheese and lemon juice and toss to coat pasta completely. Garnish with remaining basil.

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

Calories: 935.6
Fat: 67.8 g
Saturated fat: 40.2 g
Carbohydrates: 47.9 g
Sugars: 4.1 g
Dietary fiber: 4 g
Protein: 37 g
Cholesterol: 397 mg
Sodium: 954 mg
Shrimp Salad


Ingredients:
shrimp, grape tomatoes, light mayonnaise, Dijon mustard, lemon juice, parsley, fresh dill, chives, tarragon

Directions:
Combine all ingredients in a bowl; tossing gently.
Use salad on bread or on greens or to fill popovers.
Tahini
Category: side-dish
By Karra Showen

I have always loved making hummus for my family (which usually includes tahini). When I discovered my son was allergic to soy (which is in most all store-bought tahini), I decided to make my own and it turned out even better than any other store-bought brand! Made as described this recipe is Paleo-diet friendly, soy free, dairy free, gluten free, and grain free. Enjoy!

Ingredients:
1 cup sesame seeds
¼ cup olive oil, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread sesame seeds onto a baking sheet. Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes. Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed. Refrigerate in a sealed container.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 10 servings

Calories: 130.2
Fat: 12.6 g
Saturated fat: 1.7 g
Carbohydrates: 3.4 g
Dietary fiber: 1.7 g
Protein: 2.6 g
Sodium: 1.7 mg
Almond Red Tea Custard


Ingredients:
eggs, sugar, salt, tea bags

Directions:
Preheat oven to 325 degrees F. Bring almond milk to a boil; steep tea 4-5 minutes or until a desired tea flavor is reached.
Meanwhile, whisk together eggs, whites, sugar and salt in a medium bowl until blended. Very gradually whisk hot milk mixture into egg mixture and stir until sugar is dissolved. If lumps appear, strain mixture through a fine sieve into a bowl or pitcher. Stir in orange zest.
Divide mixture between 6 ramekins or tea cups and bake in a water bath until set but still a bit jiggly when shaken, 50-60 minutes. Let cool, then wrap and chill for at least 4 hours. Garnish with almonds and serve.
Baron's Blackberry Cobbler
Category: desserts
By Baron

Easy blackberry cobbler. My father-in-law grows huge blackberries and always has tons. I tried a number of recipes and none really hit the spot. So created this one and it worked so well that my fiance said it was the best she had ever had. Serve warm with heavy or whipped cream.

Ingredients:
½ cup white sugar
2 tablespoons cornstarch
6 cups fresh blackberries
¼ cup melted butter
2 ½ cups all-purpose flour
1 ½ cups white sugar
1 tablespoon baking powder
1 teaspoon salt
2 cups milk
1 tablespoon vanilla extract
¼ cup melted butter

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Whisk 1/2 cup sugar with the cornstarch in a small bowl; set aside. Place the blackberries into a mixing bowl, and drizzle with 1/4 cup of melted butter. Sprinkle with the cornstarch mixture, and toss to evenly coat. Spread the berries into the prepared baking dish. In a separate bowl, whisk together the flour, 1 1/2 cup sugar, baking powder, and salt until evenly blended. Stir in the milk, vanilla extract, and 1/4 cup melted butter until combined but still slightly lumpy. Pour the batter over the berries. Bake in the preheated oven until the berries are tender and the crust is golden brown, 55 minutes to an hour.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 1 9x13-inch baking dish

Calories: 422.1
Fat: 10.9 g
Saturated fat: 6.5 g
Carbohydrates: 76.4 g
Sugars: 46.5 g
Dietary fiber: 5.2 g
Protein: 6.1 g
Cholesterol: 28.3 mg
Sodium: 466 mg
Kielbasa-Cabbage Skillet


Ingredients:
butter, onion, garlic, bell pepper, kielbasa, Polish sausage, cabbage, canned chicken broth, seasoning salt, fresh ground black pepper, parmesan cheese

Directions:
In a large skillet cook the sausage slices until browned on both sides; remove to a plate.
Heat the butter in the same skillet; add in onion, garlic, bell pepper and chili flakes, then saute over medium-low heat for about 4 minutes.
Return the sausage back to the skillet and add in chopped cabbage and broth; cook stirring for about 20-25 minutes or until cabbage is tender.
Season with salt and black pepper, then toss with parmesan cheese is desired.
Serve with hot cooked noodles.
Italian Chef Salad Bread Bowl


Ingredients:
bocconcini, provolone cheese, prosciutto, deli ham, tomatoes, red onion, fresh basil leaf

Directions:
Cut off top third of bread; cut into 3/4-inch pieces.
Place on baking sheet, let stand at room temperature about 1 hour to dry.
Meanwhile, prepare salad; in large bowl, toss bocconcini, provolone, prosciutto, tomatoes, olives, pepperoni and onion with bread cubes and dressing.
Gently stir in salad greens and basil.
Spoon into bread bowl; serve any remaining salad in serving bowl.
Easy Cajun Shrimp


Ingredients:
fresh rosemary, shrimp, butter, fresh garlic cloves, white wine, Worcestershire sauce, pepper

Directions:
Chop rosemary finely, using only leaves & set aside.
Peel & devein shrimp (or cheat like I do and buy it like that already].
Preheat a large saute pan on medium-high heat and place butter in pan.
Crush garlic using a garlic press into the saute pan & cook two minutes, until golden in color.
Sprinkle the Louisiana-style seasoning over shrimp.
Add shrimp to pan and cook 3-4 minutes.
Remove shrimp from and cover to keep warm.
Add remaining ingredients, including rosemary to pan and cook 2-3 minutes until liquid is reduced by half.
Serve sauce over shrimp.
Roasted Potatoes With Herbes De Provence


Ingredients:
"ground black pepper"

Directions:
Preheat oven to 375º.
Place potatoes in a roasting pan.  Pour oil over potatoes and sprinkle with pepper and herbs de Provence.
Stir potatoes to coat all sides.  Bake, uncovered, for about 1 hour or until potatoes are fork tender.  Stir occasionally while roasting.
Tempeh Bourguignon


Ingredients:
tempeh, onion, carrot, garlic cloves, olive oil, bay leaf, tomato paste, shiitake mushrooms, water, parsley

Directions:
Combine wine, tempeh, onion, carrot, garlic, 1 tbsp olive oil, herbes de provence, and bay in large bowl. Cover refrigerate for an hour.
Strain and reserve the wine.
Heat remaining oil in dutch oven over medium high heat add tempeh and vegetables and cook 5 to 7 minutes or until tempeh is browned on all sides.
Add vinegar and quickly stir to coat evenly.  Add tomato paste and cook one minute.
Stir in red wine marinade, scrape bottom of pot to release stuck brown bits.
Reduce heat to medium low and cover simmering for 30 minutes or until carrots are tender.  Stir occasionally.
Add water if too dry before done.
Add mushrooms and 3/4 cup water and simmer 10 minutes or until tender.
Remove bay, season with salt and pepper, sprinkle with parsley if desired and serve over rice.
Banana-Blueberry Bread
Category: bread
By Shannon Elizabeth Allgood

This banana-blueberry bread is yummy. My 2-year-old grandson loves it. It's great for breakfast.

Ingredients:
½ cup unsalted butter, at room temperature
¾ cup white sugar
2 large eggs
4 each ripe bananas
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup fresh blueberries

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Beat butter in a large bowl until nice and creamy. Add sugar and mix until smooth. Add eggs one at a time, mixing until blended. Mix in bananas and vanilla extract. Sift flour, baking soda, and salt together in another bowl. Mix into the banana mixture and fold in blueberries. Pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and let sit in the pan for 10 minutes before turning out onto a plate.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 9x5-inch loaf

Calories: 296.3
Fat: 10.6 g
Saturated fat: 6.2 g
Carbohydrates: 47.1 g
Sugars: 22.3 g
Dietary fiber: 2.3 g
Protein: 4.6 g
Cholesterol: 61.6 mg
Sodium: 258.5 mg
Jennifer Millar's Chocolate Budini


Ingredients:
bittersweet chocolate, unsalted butter, sugar, fine sea salt, eggs, vanilla, cream of tartar, coffee ice cream, vanilla ice cream

Directions:
Position a rack in the lower third of the oven and heat to 375°F.
Melt the chocolate and butter with 6 tablespoons of sugar and the salt in a medium stainless-steel bowl placed in a skillet of hot, not simmering, water, stirring frequently.
Remove from the heat and cool slightly.
Whisk in the egg yolks and vanilla.
In a medium bowl combine egg whites and cream of tartar.
Using a hand-held electric mixer on high speed, beat until soft peaks form.
Add the remaining 6 tablespoons of sugar gradually, beating constantly, until the whites are stiff and glossy.
Fold 1/4 of the beaten whites into the chocolate mixture to lighten it.
Scrape the chocolate mixture into the bowl of whites and fold just until combined.
Divide the batter evenly among 6 12- to 16-ounce (or so] oven-proof serving dishes (the batter won't fill the bowl but will leave enough room for ice cream, sauce and almonds].
Place the bowls on a large baking sheet.
(The budini can be prepared up to 2 days ahead to this point, loosely covered and refrigerated.] Bake until the budini are puffed with crusty, deeply cracked tops and a toothpick inserted in the centers comes out quite gooey, 20 to 25 minutes.
(The budini can be completely baked up to a day ahead, cooled, covered and refrigerated. To reheat, bake in a hot, 375°F oven until puffed, about 10 minutes.] Serve within 10 minutes (the puddings will sink as they cool], topping each serving with a scoop of ice cream.
BarBQue Deer


Ingredients:
ketchup, brown sugar, liquid smoke

Directions:
Place Roast in crockpot let cook on low for 8 hours or overnite., Let Roast Cool., Skim off any fat., Shred Roast., In medium sauce pan mix ingredients for Sauce., Bring to Boil., Pour over Meat and Mix through., Reheat.
Purple Apple Cole Slaw


Ingredients:
red cabbage, fuji apple, mayonnaise, salt, black pepper, sugar, lemon juice, milk

Directions:
In a large serving bowl toss together the cabbage, onion and apples., In a small bowl, whisk together the dressing., Pour over the veggie mixture, and stir to coat., Serve chilled on a leaf of green cabbage as garnish.
walnut chicken


Ingredients:
olive oil, boneless skinless chicken breasts, onion, garlic, walnuts, flour, cinnamon, red pepper flakes, chicken broth, parsley, white wine vinegar, cooked rice

Directions:
heat oil in a skillet, add chicken and brown on both sides, 3-5 minutes per side, remove.
add onions and garlic to pan, cook for 2 minutes.
add walnuts, cook for 1 minute.
add flour, cinnamon, red pepper flakes, stirring.
add broth, stir to mix well.
return chicken to pan, cover, simmer 15 minutes until chicken is cooked through and sauce thickens.
stir in parsley, salt, pepper, vinegar.
serve over rice.
COCO OATMEAL HONEY COOKIES


Ingredients:
oats, whole wheat flour, cocoa powder, milk, honey, butter

Directions:
1.Preheat oven to 180 degrees Celsius.
2.Mix cocoa powder, butter, sugar, and milk in a pan. Bring it to a boil, stirring continuously. Remove it from flame.
3.Add oats, flour, and honey. Mix well.
4.With the help of a spoon pour one spoonful of the mixture on a waxed paper or greased cookie sheet.
5.Bake for 10-12 minutes till cooked. Take out of oven, let it cool for few minutes on the tray before transferring it to a wire rack.
6.Let them cool on the wire rack before serving.
7. Store in an air-tight container.
Brice Palmer’s Fried Alligator Bites


Ingredients:
milk, evaporated milk, mustard

Directions:
Cut the alligator into 1” cubes and soak in milk (in the refrigerator] for 2 to 3 hours.
Drain milk then season meat (in the same bowl] with Tony’s Creole Seasoning.
Add the mustard to the bowl and mix well, coating meat with mustard.
Mix Fish Fry and pancake mix together in shaking bag.  Drop meat cubes in shaking bag and coat well.
Deep fry at 375 F for 5 to 6 minutes or until golden brown.
Serve hot with French fries and seafood sauce or other dipping sauce.
Braised Cabbage
Category: side-dish
By Mark

Braised cabbage is a tasty side dish with any meal.

Ingredients:
2 tablespoons butter, or more to taste
½ head cabbage, cored and cut into 1/4-inch slices
½  onion, cut into 1/4-inch slices
1 cup water
1 tablespoon white vinegar
1 tablespoon white sugar
2 teaspoons caraway seeds
1 teaspoon salt

Directions:
Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 3 cups

Calories: 76.5
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 9.9 g
Sugars: 6 g
Dietary fiber: 3 g
Protein: 1.6 g
Cholesterol: 10.2 mg
Sodium: 434.6 mg
Dorothy’s Meatballs and Spaghetti


Ingredients:
onions, garlic cloves, tomatoes, parsley, basil, thyme, pepper, salt, crushed red pepper flakes, tomato paste, ground beef, onions, garlic clove, parsley, parmesan cheese, egg, salt, pepper

Directions:
Combine meatball ingredients, making sure not to overwork.
Form into large balls, about 3 inches diameter (small is not as good].
For sauce, cook onion and garlic in oil for 5 minutes.
Add tomatoes and simmer, uncovered for 20 minutes.
Add 1 cup water, parsley, tomato paste and spices, and bring to a boil.
Add meatballs, cover, and simmer for 2 hours.
Serve over hot spaghetti.
Boiled Raisin Cake (Canadian War Cake)


Ingredients:
seedless raisins, butter, brown sugar, cinnamon, nutmeg, ginger, hot water, all-purpose flour, salt, baking soda, vanilla

Directions:
Mix raisins, butter, brown sugar, spices, and water in heavy saucepan.
Place on high heat and bring to a boil.
Lower heat and simmer for 6 minutes.
Remove from heat and turn raisin mixture into a large bowl.
Let stand at room temperature for 30 minutes.
Meanwhile, combine flour, salt, and baking soda and mix gently.
Add orange juice, vanilla and dry ingredients to cooled raisin mixture and beat well.
Turn batter into a well greased 10 ¼” x 3 5/8” x 2 5/8” loaf pan.
Bake at 350 degrees Fahrenheit for 1 hour.
Allow cake to cool in pan for 10 minutes.
Remove from loaf pan and allow to cool completely on wire rack.
Let cake ripen for at least one day before slicing.