xiaoxl/recipe_data huggingface dataset:
Uncle Bill's Chicken Cutlets Melanaise


Ingredients:
boneless skinless chicken breasts, all-purpose flour, seasoning salt, black pepper, panko breadcrumbs, parmesan cheese, nutmeg, eggs, cold water, extra virgin olive oil, butter

Directions:
Rinse chicken breast under cold water and then pat dry with paper towels.
Place the chicken breasts in a plastic zip-lok that has been sprayed with a vegetable oil.  This helps the the chicken slide while pounding.  Using the bottom of a small frying pan, a meat hammer or a rolling pin; pound the chicken breasts carefully until they are about 1/4 inch in thickness.
In a shallow dish, add flour, seasoning salt and pepper, mix well.
In another shallow dish, add bread crumbs, Padano cheese and grated nutmeg; mix well.
In a mixing bowl, add eggs and water and whisk until fluffy.
Dip each cutlet in the egg mixture.
Then dredge in the flour mixture, coating all areas well.
Dip the flour coated cutlet again into the egg mixture; coating well.
Now dip the cutlets into the bread crumb mixture; coating well and pressing the crumbs lightly into the cutlets.
In a large frying pan, heat the oil and butter on medium-high heat.
Fry cutlets for about 1 to 1 1/2 minutes, then turn steaks over and fry for another 1 minute or until cutlets have no pink showing when making a small knife cut in the center to check for doneness.
Because the cutlets are thin, they fry very quickly, do not burn.
Nadines Pork Meatballs


Ingredients:
eggs, milk, pork, salt, onion, oregano, chili powder, pepper, garlic powder, Worcestershire sauce

Directions:
Mix the eggs, milk, bread, ground pork, salt, onion, oregano, chili powder, pepper, garlic powder, and Worcestershire sauce together.
Form golf ball size meatballs.
Brown meatballs in a 400 degree Fahrenheit oven for 30 minutes.
Drain excess fat.
Reduce heat to 350 degrees Fahrenheit.
Pour cream of onion soup over the meat balls.
Cover with foil.
Bake 10 more minutes until bubbly.
Sea Breeze Cocktail
Category: drinks
By Allrecipes

The cocktail is as refreshing as its name. The sea breeze cocktail is a refreshing blend of vodka, cranberry juice, and grapefruit juice. Plant your beach umbrella and enjoy this simple drink.

Ingredients:
1 ½ fluid ounces vodka
4 fluid ounces cranberry juice
1 fluid ounce grapefruit juice
1 ½ cups ice cubes
1  lime wedge

Directions:
Combine vodka, cranberry juice, and grapefruit juice in a highball glass and stir to combine. Add ice. Garnish with a wedge of lime.

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

Calories: 196
Fat: 0.3 g
Carbohydrates: 26.8 g
Sugars: 16.1 g
Dietary fiber: 1.9 g
Protein: 0.6 g
Sodium: 4.6 mg
Tortilla Banana Surprise Wraps


Ingredients:
firm bananas, flour tortillas, strawberries, low-fat cream cheese, powdered sugar

Directions:
Remove stems & puree strawberries with 1 tbsp powdered sugar. Set aside.
Combine room temp low-fat cream cheese with 1 tbsp powdered sugar & set aside.
Peel & halve the bananas, then split each half again  --  but lengthwise.
Begin to assemble the tortilla wraps by 1st placing 2 banana quarters side-by-side in the center of ea flour tortilla.
Fold the 2 side edges of the tortillas over to encircle the banana halves.
Fold the open ends in slightly & then the entire end back over any exposed tortilla edges to form a wrap with all edges on 1 side.
Place the wraps (exposed edges down] in a dry skillet & brown the tortilla over med heat, turning several times. (The 1st browning will "seal" the edge side & keep the tortillas in a uniform shape as you continue to brown.].
Transfer tortillas to dessert plates. Spoon 1/4 of the strawberry puree over each tortilla & 1/4 of the cream cheese in the center. Serve warm.
NOTE: This dish was created for a friend & written to be low-fat. You can dress it up by adding choc chips &/or nuts to the inside of the wrap w/the bananas or other options your imagination might envision.
Chocolate Blueberry Cake


Ingredients:
wheat flour, cocoa powder, baking powder, baking soda, flax seed, water, sea salt, blueberries, maple syrup, blueberries

Directions:
Preheat oven to 350'F.
Grease a 9" round cake pan.  I sprayed  my pan with a light oil and put a 9" round piece of parchment on the bottom to ensure the cake didn't stick.
In a medium bowl mix flour, coco powder, baking powder, baking soda, chia (or flax] and salt.
In a blender combine water and 1/2 cup blueberries and balsamic vinegar.  Blend until well mixed.  This will be watery.
Make a well in the dry ingredients and pour in the blueberry mixture.
I used my hand blender and mixed everything up well together.  Add.
the liquid sweetener and mix again until the batter is nice and smooth.
Bake 30 minutes or until a tooth pick comes out clean.
Cool completely in the cake pan and flip out onto a serving platter.
At this point I poked holes into the top of the cake and poured some of my rhubarb syrup over the cake.  I did this a few times to make sure the syrup penetrated the cake.
Then I put the blueberries on top of the cake.  I glazed it with the rhubarb syrup and it gave the cake a nice shine.
You can also just drizzle some maple or agave syrup over the cake if you like.  It will probably make it sweeter.
I let it set up for a few hours in the fridge.  You can also put a dollop of your favorite whipped topping on this as well.
Bon Appetit!
Easy Sesame Cashew Noodles


Ingredients:
roasted cashews, garlic cloves, soy sauce, rice vinegar, dried red pepper flakes, sugar, roasted cashews, water

Directions:
In a blender, blend the sauce ingredients until smooth.
Season with salt and pepper to taste.
Just before mixing with the sauce and serving, cook the pasta in a large pot of boiling salted water until JUST firm-tender (do not overcook the pasta] drain and rinse well under cold water; drain well again.
Toss the cooked pasta with the prepared sauce (if the sauce was chilled then warm before mixing with the pasta].
Sprinkle with chopped cashews and serve.
Creamy Biscuits and Gravy
Category: meat-and-poultry
By user

This is a perfectly rich, great-tasting breakfast option for that occasional Sunday morning when you don't care about calories!

Ingredients:
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon white sugar
½ teaspoon salt
½ cup shortening
1  egg, beaten
⅔ cup milk
1 tablespoon butter, melted
1 (16 ounce) package bulk pork breakfast sausage (such as Jimmy Dean®)
¼ cup butter
¼ cup all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 ½ cups water
salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Whisk 2 cups flour, baking powder, sugar, and salt together in a bowl; cut shortening into flour mixture with a pastry cutter until mixture is crumbly. Mix in egg and milk until incorporated. Turn dough out onto a well-floured work surface and knead for 1 minute. Roll dough out to a thickness of 3/4 to 1-inch thick, cut with a biscuit cutter, and place biscuits onto prepared baking sheet. Brush tops of biscuits with melted butter. Bake in the preheated oven until biscuits are golden brown, 8 to 10 minutes. Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease. Stir 1/4 cup butter into sausage until butter has melted and mix in 1/4 cup flour until thoroughly combined. Pour evaporated milk and water into sausage mixture, bring gravy to a simmer, and reduce heat to low; simmer gravy until thickened, about 5 minutes. Season gravy with salt and black pepper to taste. Serve biscuits with sausage gravy.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 10 servings

Calories: 431.1
Fat: 29.7 g
Saturated fat: 11.7 g
Carbohydrates: 28.1 g
Sugars: 5.9 g
Dietary fiber: 0.8 g
Protein: 12.9 g
Cholesterol: 72.1 mg
Sodium: 812.6 mg
Chipotle Honey Roasted Peanuts


Ingredients:
white sugar, chili powder, garlic powder, unsalted butter, honey, kosher salt, peanuts

Directions:
Preheat oven to 325 degrees F. Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly.
Stir in the peanuts until well coated, and then pour out into a 9x13 inch baking dish.
Bake in preheated oven until the nuts are golden brown, about 30 minutes.
Stir the mixture 2 or 3 times to ensure even cooking.
Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture.
Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.
Blueberry Scones


Ingredients:
all-purpose flour, brown sugar, baking powder, salt, butter, fresh blueberries, half-and-half cream, egg

Directions:
Preheat oven to 375 degrees F (190 degrees C].
Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C]. Serve warm!
Basic  Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, eggs, milk, unsalted butter, vanilla extract

Directions:
Preheat oven to 400 degrees. Grease or line muffin tins.
Whisk the flour, sugar, baking powder, and salt in a medium bowl until well combined. Set aside.
In a large bowl, whisk the eggs. Whisk in the milk, melted butter, and vanilla.
Stir in the flour mixture until moistened.
Fill the tins 3/4 full and bake for 18 minutes.
Cool for 10 minutes in the pan and 5 minutes out of the pan.
Easy Eggs and Spinach Bake


Ingredients:
egg, mushroom, black pepper, kosher salt

Directions:
Preheat oven to 350 degrees.
In a large bowl whisk together all ingredients. Lightly spray 4 (1/2 cup] ramekins with nonstick cooking spray and evenly divide egg mixture into bowls.
Place ramekins on a cookie sheet and bake for 20 minutes or until eggs puff and are almost set in the center. Check with a skewer if you want to, it should come out clean. Serve hot.
Want to make these as your grab and go breakfast? Make these as muffins, all you need to do is pour the mixture in muffin tray and bake (don’t forget to line your muffin tray]. Refrigerate and heat them for those busy mornings :].
You can add vegetables of your choice. Bacon chopped in bite size pieces goes well too.
Coconut-Black Bean Soup
Category: soups-stews-and-chili
By Rebecca Joy Mahoney

Quick and healthy.

Ingredients:
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
1 cup vegetable broth
2  green onions, chopped, or more to taste
1 tablespoon ground ginger
1 tablespoon ground cumin
1 tablespoon ground turmeric
2 cloves garlic, minced, or more to taste
salt to taste

Directions:
Combine black beans, tomatoes, coconut milk, vegetable broth, green onions, ginger, cumin, turmeric, and garlic in a large saucepan; bring to a boil. Reduce heat and simmer until desired consistency is reached, 30 to 45 minutes. Season with salt.

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

Calories: 435.9
Fat: 22.2 g
Saturated fat: 18.8 g
Carbohydrates: 46.3 g
Sugars: 3.6 g
Dietary fiber: 17.8 g
Protein: 16.6 g
Sodium: 1108.2 mg
Peanut Butter Chocolate Chip Cheesecake


Ingredients:
low-fat graham crackers, brown sugar, Splenda granular, butter, reduced-fat cream cheese, nonfat sour cream, peanut butter, powdered sugar, vanilla

Directions:
Preheat oven to 350.
To make the crust:  Using a food processor, crush graham crackers into tiny crumbs.
Add sugars and pulse until combined.
Add butter and pulse until mixture begins to come together.
Press into bottom and up sides of a 9 inch glass pie plate.
Bake for 8-9 minutes, remove and allow to cool to room temperature.
While crust is cooling, make the filling: Using stand mixture, beat cream cheese, sour cream, peanut butter, vanilla and powdered sugar.
Fold in Cool Whip Free and mini-chocolate chips by hand; careful not to over mix or the cool whip will lose its fluff.
Refrigerate for 30-60 minutes, the longer the better!
Remove from fridge immediately before serving.
Tandoori Chicken (Made Easy)


Ingredients:
skinless chicken, tandoori paste, olive oil, fresh cilantro, lime wedge

Directions:
SLICE skinless chicken crosswise against the bone with 2-3 deep cuts through to the bone, (on each side of chicken legs].
PLACE chicken pieces into a large Ziploc freezer bag for marinating.
POUR the MARINADE mixture over chicken; REMOVE excess air from the Ziploc bag; SEAL the Ziploc bag; SQUEEZE the bag to roll and coat chicken thoroughly in marinade; PLACE bag into refrigerator to marinate 3-5 hours to overnight if desired for fuller flavor and more tender chicken (recommended but not absolutely necessary].
PLACE one oven rack in the second-lowest position, and another rack in the highest position; PREHEAT oven to BAKE at 500°F (make sure oven is clean!]; LINE a broiler pan with foil; SPRAY the foil liner with non-stick baking spray.
REMOVE chicken from marination bag; SHAKE away excess marinade from chicken; COAT chicken on all sides with vegetable oil or light olive oil; ARRANGE chicken (bone-side up for thighs] in broiler pan without the grill cover; TURN on the overhead oven fan.
BAKE chicken 20 minutes on the LOWER oven rack; TURN chicken pieces over tongs; CONTINUE baking chicken on lower rack for 7 minutes.
SLIDE pan carefully from oven wearing oven mitts; BASTE chicken with oil; PLACE pan onto the top broiler rack; SET the BROILER to HIGH setting; BROIL chicken just until edges begin to slightly char, about 2 minutes.
REMOVE chicken from oven and allow to cool 5 minutes before serving; SEPARATE sliced onion into rings for garnishes.
SERVING SUGGESTION: Garnish with sliced white onion, chopped fresh cilantro and serve with fresh lime wedges, fragrant basmati rice, nan bread with mint yogurt sauce (raita], cucumber salad, hot or iced tea or chilled lassi (TO MAKE FRAGRANT EAST INDIAN BASMATI RICE, see Recipe #408115].
SERVE chicken with desired garnishes and side dishes and ENJOY!
Ham and Asparagus Crepes


Ingredients:
all-purpose flour, skim milk, egg, salt, dried thyme, carrot, leek, water, cornstarch, salt, pepper, dry sherry, cheddar cheese, asparagus spears, ham

Directions:
For crepes, combine flour, milk, egg, thyme and salt.
Beat until blended.
Spray a 6-inch skillet with nonstick spray coating.
Preheat skillet; then remove skillet from heat.
Pour in 2 tablespoons batter.
Lift and tilt skillet to spread batter.
Return to heat; brown on one side only.
Invert skillet over paper towels; remove crepe.
Repeat with remaining batter.
For sauce heat carrot, leek, and water to boiling.
Reduce heat; cover and simmer 5 minutes.
Do not drain.
Combine milk, cornstarch, salt, and pepper.
Stir into vegetable mixture.
Cook and stir until thickened and bubbly.
Stir in sherry and 1/2 cup of the cheese until melted.
For filling, combine ham and asparagus and 1 cup of the sauce.
Spoon 2 spears and 1 ham strip onto unbrowned side of each crepe.
Roll up.
Arrange crepes, seam side down, in a 3-quart rectangular baking dish.
Spoon remaining sauce over crepes.
Cover; bake in a 375 degree F.
oven 25 minutes or until hot.
Sprinkle with remaining cheese.
Bake, uncovered, 5 minutes more.
Sandie's Seven-Layer Bean Dip
Category: appetizers-and-snacks
By Kenys "B"

At every family gathering, I am asked to make this dish. It's so yummy, it's always the first thing to go. Serve dip with chips or spread onto tortillas. It's great when topped with guacamole!

Ingredients:
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package taco seasoning mix
1 pound ground beef
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
ground black pepper to taste
1 (30 ounce) can refried beans
1 (16 ounce) jar salsa
1 (16 ounce) jar salsa con queso
2 cups shredded Mexican cheese blend
1  plum tomato, chopped
1 (6 ounce) can sliced black olives, drained
3  green onions, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix sour cream, cream cheese, and   mix together in a bowl. Heat a large skillet over medium-high heat. Cook and stir beef with the cumin, oregano, garlic powder, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread refried beans into the bottom of a 9x13-inch baking dish. Layer ground beef mixture over refried beans, lightly pressing beef into beans; top with sour cream mixture. Stir salsa and salsa con queso together in a bowl; pour over sour cream mixture layer. Spread Mexican cheese blend, tomato, olives, and green onions, respectively, over sour cream mixture layer. Bake in the preheated oven until heated through and bubbling, about 30 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 24 servings

Calories: 228.9
Fat: 16.2 g
Saturated fat: 8.9 g
Carbohydrates: 12.7 g
Sugars: 1.7 g
Dietary fiber: 2.9 g
Protein: 9.8 g
Cholesterol: 45.2 mg
Sodium: 749.4 mg
Easy Chicken Saltimbocca


Ingredients:
boneless skinless chicken breasts, ham, tomatoes, oregano, mozzarella cheese, parsley

Directions:
Place a ham slice on each chicken breast; top with combined tomato and oregano.
Bake at 350, loosely covered, until chicken is cooked through, 40-45 minutes.
Sprinkle bread crumbs, cheese and parsley over chicken; bake until cheese is melted, 10 minutes.
Spinach Basil Pesto
Category: side-dish
By Dianne

This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.

Ingredients:
1 ½ cups baby spinach leaves
¾ cup fresh basil leaves
½ cup toasted pine nuts
½ cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
½ cup extra-virgin olive oil

Directions:
Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 frozen cubes

Calories: 67
Fat: 6.6 g
Saturated fat: 1.2 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 1.5 g
Cholesterol: 1.5 mg
Sodium: 87.2 mg
Boterkoek (Dutch Butter Cake)
Category: world-cuisine
By COOKS2MUCH

Delicious, authentic Dutch butter cake.  This cake is moist with a great almond flavor - a favorite in most Dutch households!

Ingredients:
1 cup butter, softened
1 ½ cups white sugar
2  eggs, beaten
1 tablespoon almond extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
16  almond halves  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff. Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg. Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 2 - 8 inch round cakes

Calories: 263.9
Fat: 12.9 g
Saturated fat: 7.6 g
Carbohydrates: 34.1 g
Sugars: 18.9 g
Dietary fiber: 0.7 g
Protein: 3.2 g
Cholesterol: 53.8 mg
Sodium: 151.8 mg
Berry Fruit Salad


Ingredients:
strawberries, blueberries, raspberries, orange, cranberry juice, vanilla ice cream

Directions:
Combine all fruits together & mix gently., Chill for 20 mins to macerate., Serve spooned over ice-cream.
Italian Sausage Bake


Ingredients:
Italian sausage, onions, bell peppers, olive oil, whole tomatoes, sugar

Directions:
Preheat oven 325 degrees.
Cut Italian sausage into 2" pieces.
Bake in oven 30 minutes.
In the meantime cut onions into 1/4 slices.
Slice bell peppers into 1/2" slices.
Saute onions in olive oil just until tender; set aside.
In same skillet, saute bell pepper slices just until tender.
Add drained tomatoes, Italian seasoning and pinch sugar to pan; stir to mix.
Add onions and cooked sausage pieces; mix.
Cover with foil; bake 45 minutes.
Uncover and bake additional 10-15 minutes.
Tip:  I use a black iron Dutch oven with lid not only to saute, but for the final baking process also.
Pork Chops With Orange and Mustard Sauce


Ingredients:
dried thyme, orange marmalade, Dijon mustard, water

Directions:
Season the pork chops with a little bit of salt and pepper.  In a skillet, heat oil to medium-high heat.  Add pork chops, in many batches, and grill for about 4 minutes (turn the pork chops at mid-cooking].  Put them in the crock pot.
In a small bowl, mix the orange marmalade with Dijon mustard.  Set aside 2 tablespoon of this mixture in the fridge.  Add water to the remaining mixture of marmalade and pour on pork chops.  Cover and bake at low heat for 6 to 7 hours.
When ready to serve, baste the pork chops with the mixture of marmalade that is in the fridge.
Warm Pear and Scallop Salad


Ingredients:
carrots, zucchini, potato, sea scallops, pears, pecans, tomatoes

Directions:
Peel the carrots and potato.  Cut the carrots, zucchini, and potato into thin strips.  Core the pears and cut into 1-inch chunks.  Slice the tomato into 8 slices.
In a 12-inch skillet, combine carrots, zucchini, and potato with enough cold water to cover.  Heat to boiling, cover, and cook for 5 minutes.
Add scallops.  Cook 2-3 minutes, until scallops are opaque throughout.
Remove pan from heat.  Drain and discard liquid.
Add pears, pecans, and dressing and toss to combine.
To serve, divide the salad greens on 4 individual serving plates.  Top each with 1/4 of the scallop mixture and 2 tomato slices.
Hot Dog Relish
Category: side-dish
By Gloria

This is my mom's relish recipe. It is easy. Use it on hot dogs or in macaroni salad. Delicious!  It makes approximately 9 to 12 pints.

Ingredients:
4 cups chopped onions
4 cups coarsely chopped cabbage
12  chopped green bell peppers
10  green tomatoes, chopped
½ cup salt
2 tablespoons mustard seed
1 teaspoon celery seed
1 ½ teaspoons turmeric
6 cups sugar
4 cups white vinegar
2 cups cold water

Directions:
Place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. Drain, and remove contents to a large bowl. Sprinkle with salt, cover, and let stand overnight. Pour contents into a colander; rinse, and drain. Return contents to bowl. In a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, white vinegar, and water. Pour over vegetable mixture, and stir to combine. Pour mixture into a large pot, and bring to a boil over high heat. Boil for 5 to 10 minutes. Store, refrigerated, in sterilized, sealed pint jars.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 10 pints

Calories: 53.4
Fat: 0.1 g
Carbohydrates: 13.4 g
Sugars: 12.9 g
Dietary fiber: 0.3 g
Protein: 0.3 g
Sodium: 8.4 mg
Dump Cake IIi


Ingredients:
crushed pineapple, coconut, margarine

Directions:
Preheat oven to 350F and lightly grease a 13 x 9 pan.
Spread each of the ingredients evenly in oblong pan or Pyrex dish, one on top of the other, in the order listed (pineapple, coconut, cake mix, nuts and  margarine].
Do not mix.
Bake 1 hour.
Deluxe Dump Cake: Same as before with the additional ingredient of 1 can cherry pie filling as the first ingredient.