xiaoxl/recipe_data huggingface dataset:
Algerian Carrots
Category: side-dish
By Amy

This easy side dish is flavored with a spice mix of cinnamon, cumin, garlic, and bay leaf, then finished with lemon juice.

Ingredients:
1 ½ cups water
2 pounds carrots, peeled and sliced
5 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground cumin
3 cloves cloves garlic, crushed
½ teaspoon dried thyme leaves
1  bay leaf
1 teaspoon lemon juice

Directions:
Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid. Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes. Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 156.9
Fat: 11.6 g
Saturated fat: 1.6 g
Carbohydrates: 13.5 g
Sugars: 5.3 g
Dietary fiber: 4.8 g
Protein: 1.3 g
Sodium: 476.3 mg
Slow Cooker Creamy Beef Tips


Ingredients:
"beef stew meat"

Directions:
Pour the soups into the slow cooker and whisk together., Add the stew meat and stir well., Cook on high for 4 hours or low for 8 hours., Serve over cooked white rice., You'll get compliments about this one!
Easy Egg Foo Yung


Ingredients:
eggs, soy sauce, white pepper

Directions:
Lightly beat the eggs with the soy sauce and pepper in a medium size bowl.
Drain the Chop Suey vegetables, then pick out the bamboo shoots, celery, and water chestnuts and dice into ¼ inch pieces or smaller.
Add all of the Chop Suey vegetables to the bowl and mix.
Heat an 6-inch skillet (I prefer a cast iron skillet] to a medium high heat, spray the bottom and sides with a vegetable oil spray.  If you prefer a thinner pancake, use a 10-inch skillet.
Pour one fourth of the mixture (about 3/4 cup] into the skillet and cook 6-8 minutes or until bottom is browned (if using a 10-inch skillet, cook for 4 to 5 minutes].
Carefully flip and cook 5-6 minutes or until bottom is browned (if using a 10-inch skillet, cook for 2 to 3 minutes].
Respray the skillet with the cooking oil and repeat the cooking steps for the rest of the mixture.
Serve plain or with with Easy Egg Foo Yung Sauce.
Green & Gold Salad


Ingredients:
frozen green peas, cheddar cheese, red onion, hard-boiled eggs, mayonnaise, bacon bits

Directions:
Defrost green peas by running under cold water in colander., In medium-sized bowl, mix all ingredients., Add bacon bits and salt/pepper to your personal tastes., Chill for one hour, enjoy.
Lasagna in a Bun


Ingredients:
ground beef, garlic powder, ricotta cheese, parmesan cheese, cheddar cheese, part-skim mozzarella cheese

Directions:
Make a 2-in.-wide V-shaped cut in the center of each bun to within an inches of the bottom. Remove cut portion and save for another use; set aside.
In a large skillet, cook ground beef over medium heat until no longer pink; drain. Add the spaghetti sauce, garlic powder and Italian seasoning. Cook 4-5 minutes or until heated through.
Meanwhile, combine the ricotta, Parmesan cheese and half of Cheddar and mozzarella cheeses. Spoon meat sauce into buns; top with cheese mixture. Place on a baking sheet. Cover loosely with foil.
Bake at 350° for 20-25 minutes. Uncover; sprinkle with remaining cheddar and mozzarella. Return to the oven for 2-3 minutes or until the cheese melts. Yield: 8 servings.
Spanish Farro
Category: side-dish
By Chef John

I learned how to make Spanish rice at a Mexican restaurant where I worked part-time years ago. Here, we're substituting the 'ancient' grain of farro for the rice, and I think it's even easier to cook perfectly than rice.

Ingredients:
2 tablespoons butter
½ cup finely diced onions
1 ½ teaspoons kosher salt, or to taste
2 teaspoons cumin
2 teaspoons ancho chile powder
1 teaspoon chipotle chile powder
3 tablespoons tomato paste
¼ teaspoon dried oregano
1 cup pearled farro, rinsed, drained well
2 cups chicken broth

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a heavy skillet with a tight-fitting lid over medium heat. Add onions and salt; cook and stir until onions have softened up and turned translucent, about 5 minutes. Add cumin, ancho chili powder, and chipotle chili powder; cook and stir about 1 minute. Add tomato paste; cook and stir about 2 minutes over medium heat. Add oregano and drained farro. Stir until farro is completely coated with the spice/butter mixture, about 2 minutes. Pour in chicken broth. Raise heat to high and bring to a simmer. As soon as mixture starts to bubble, stir, and cover. Remove from heat. Place pan in preheated oven and bake until farro is tender, 50 to 60 minutes. Fluff grains with a fork.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 153.1
Fat: 5.1 g
Saturated fat: 2.5 g
Carbohydrates: 26.1 g
Sugars: 1.9 g
Dietary fiber: 0.7 g
Protein: 4.4 g
Cholesterol: 11.8 mg
Sodium: 894 mg
Comfy Creamy Chicken Potato Bacon Soup


Ingredients:
butter, onion, carrots, celery, garlic, flour, fire-roasted tomatoes, milk, heavy whipping cream, cheddar cheese, chicken breast, bacon, black pepper, red pepper flakes

Directions:
Saute onion, carrots, celery, potatoes and garlic in butter for about 10 minute.
Add flour, stir and cook for about a minute.
Add chicken stock and tomatoes.
Bring to a boil, then simmer for 5 minutes.  Add milk and heavy whipping cream.
Cook for 15-20 minute Stir in cheese until it melts, add bacon.  Serve and enjoy!
Pasta with Spinach and Chickpeas
Category: world-cuisine
By KIMBICA

This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.

Ingredients:
1 tablespoon sea salt, divided
1 (16 ounce) package linguine pasta
2 tablespoons extra-virgin olive oil, or more as desired
2 cloves garlic, minced
1 (10 ounce) bag baby spinach leaves, chopped
3 large tomatoes, seeded and diced
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 teaspoon chopped fresh marjoram, or more to taste
freshly ground black pepper to taste
½ teaspoon red pepper flakes, or more to taste  (Optional)
¼ cup freshly grated Pecorino-Romano cheese, or to taste

Directions:
Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water. Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more. Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 612.9
Fat: 12.1 g
Saturated fat: 2.7 g
Carbohydrates: 104.3 g
Sugars: 4 g
Dietary fiber: 11.2 g
Protein: 22.6 g
Cholesterol: 7.7 mg
Sodium: 1684.7 mg
White Icing


Ingredients:
shortening, vanilla extract, icing sugar, water

Directions:
Beat shortening until soft.
Beat in flavouring, and a few teaspoons water.
Slowly add in icing sugar.
Add more water, depending on desired consistency. Colour however you like!
Icing can be stored either in the refrigerator for a few weeks, or in the freezer for quite a few months! Enjoy!
Smells so Good Lentil Soup


Ingredients:
potatoes, olive oil, onion, carrots, celery, garlic cloves, dried oregano, dried basil, ground black pepper, water, vegetable broth, stewed tomatoes, tomato juice, bay leaves, dried red lentils, fresh spinach

Directions:
Cook the potatoes a little over half way before chopping. (I microwave them on high for about 5 minutes.].
In a large soup pot, heat oil over medium heat. Add onions, carrots and celery. Saute until onion is tender. Stir in potatoes, garlic, oregano, basil, and pepper. Cook for 1-2 more minutes.
Stir in water, broth, tomatoes, tomato juice, and bay leaves. (The liquid added should total 8 cups.] Bring to a boil. Add lentils and return to a boil. Reduce heat and simmer uncovered for at least 1 hour.
Cook frozen spinach separately, by the package directions, or skip this step if using fresh spinach. Add the spinach and vinegar to the soup in the last 5 minutes of simmering.
Shredded Beets With Thick Yogurt


Ingredients:
plain low-fat yogurt, beets, garlic clove, salt, lemon juice, salt, fresh ground pepper, sugar, of fresh mint

Directions:
Drain the yogurt to 1½ cups:  Line a strainer w/a coffee filter, add yogurt & set aside about 1 hour.
Cut off all but 1 inch of the beet stalks and leave the roots intact. Rinse the beets well but do not peel. Cook the beets in boiling salted water until tender, 25 to 35 minutes. Drain, slip off the skins under cold running water, and cut away the root ends and stalks. Coarsely grate the beets, using the shredding disk of a food processor or the large holes of a hand grater (latex gloves are recommended for the latter or you'll look like an axe murderer!].
Combine the garlic, lemon juice, salt and pepper in a medium bowl. Add the beets and yogurt and blend well. Taste and add a pinch of sugar if desired. Transfer to a serving dish, cover and refrigerate until well chilled, about 1 hour. Garnish with sprigs of fresh mint just before serving.
Beef N' Broccoli Done Right


Ingredients:
soy sauce, rice vinegar, potato starch, black pepper, oyster sauce, rice vinegar, soy sauce, chicken broth, onion, sesame seeds

Directions:
Marinate beef: Stir the 1 teaspoon soy sauce, 1 teaspoon rice vinegar, potato starch (corn starch is fine, too] and black pepper in a medium bowl and add the beef.  Leave for 10 minutes.
Blanche the broccoli (which just means to bring water in a pot to a boil, add broccoli and a dash of salt then immediately turn off heat and pour the broccoli into a colander - do not let the broccoli sit, so as to avoid loss of crispiness and losing the bright green color you should now get].
Heat large frying pan or wok until water sizzles instantly, or evaporates upon contact.
Add cooking oil and stir to coat (for me that's about 2 tablespoons olive oil].
Add beef, immediately spread beef out all over surface in single layer (preferably not touching] and leave for 1 minute.
Flip, add garlic for 30 seconds to 1 minute until no longer pink.
Pour on sauce.  Add broccoli and bring to a boil.
Pour in dissolved potato starch and cook, stirring the sauce for 30 seconds.
Serve over rice immediately and for some umph, garnish with sesame seeds.
Tomato, Cucumber and Clam Juice Spiced Up


Ingredients:
tomato juice, vinegar, salt, sugar, paprika, dry basil, lemon wedges

Directions:
In a large pitcher add all the ingredients except the lemon wedges, mix well., Pour into tall individual glasses and add a lemon wedge on the glass rim., Serve and enjoy.
Stir-Fried Green Beans With Pine Nuts


Ingredients:
fresh green beans, garlic cloves, onion, pine nuts, soy sauce, pepper, water

Directions:
Heat oil in a large nonstick skillet or wok over medium-high heat.
Add green beans, garlic, onions, and pine nuts.
Cook, stirring constantly with a tossing motion, 5 to 7 minutes, until onions start to brown.
Stir in soy sauce, pepper and water.
Reduce heat to medium-low, cover, and cook 5 minutes, stirring once during cooking time.
Greek Halibut With Lemon Feta Yogurt Sauce #RSC


Ingredients:
halibut fillets, fresh thyme, fresh oregano, fresh dill, fresh dill, lemon zest, lemon juice, red pepper flakes, garlic cloves, olive oil, kosher salt, kosher salt, zucchini, artichoke hearts, red bell pepper, red onion, feta cheese, heavy cream, lemon juice, white pepper

Directions:
Preheat oven to 375°F.
In a large bowl, mix thyme, oregano, dill, lemon zest, lemon juice, red pepper flakes, garlic and ½ teaspoon salt.  Drizzle in olive oil and stir.  Add zucchini, artichoke hearts, red bell pepper, onion to the olive oil mixture.  Set aside for 10 minutes.
Meanwhile, in a food processor combine feta cheese, Greek yogurt, cream and lemon juice and blend until smooth.  Place in refrigerator.
Place each piece of fish, skin side down, in the center of a piece of Reynolds Wrap about 18 inches long.  Season fish with kosher salt.  Gather the sides of the foil, add 1/4 of veggies to each packet, then spoon liquid evenly over the pieces of fish.  Close each packet, leaving about 5” between the fish and the top of the foil for steam.   Place foil packets on a large baking sheet in the oven and bake 12-17 minutes (depending on thickness of fish; check by removing from oven and carefully opening one of the packets and testing fish & veggies with a fork.  If fish is not cooked through, reseal foil and continue to bake, checking every couple minutes.
Open packets carefully and transfer fish and veggies using a spatula to plates.  Spoon the liquid from each packet on top.  Drizzle each with lemon feta yogurt sauce.  Garnish with dill.  Enjoy!
Ila's Mustard Cauliflower


Ingredients:
cauliflower, wine vinegar

Directions:
"Place cauliflower face up in microwavable bowl or in a cooking bag and microwave for 4-5 minutes. Mix vinegar, salt, and mustard or mustard dressing together and pour or rub on flowered part of cauliflower and serve."
Delicious Cheddar Chive Bread for the Bread Machine (abm)


Ingredients:
water, bread machine flour, cheddar cheese, fresh chives, dried chives, sugar, salt, active dry yeast

Directions:
"Place all the ingredients into your bread machine according to the manufacturers directions and bake on the white bread cycle."
Sausage and Spinach Saute


Ingredients:
olive oil, turkey sausage, garlic cloves, fresh spinach, lemon, low sodium chicken broth, salt, pepper

Directions:
"Heat a pan over medium heat.  Add oil, sausage and garlic.  Zest the lemon and set aside.  Juice the lemon and set aside.  Add spinach, lemon juice and zest and chicken stock.  Cover and cook until the spinach is cooked down, about 5 minutes.  Halfway through cooking toss the spinach.  Season with salt and pepper and serve."
Quick and Easy Kimchi Salad
Category: side-dish
By Heather Johnson Carpenter

Spicy salad, goes great with Oven Kahlua Pig. The longer it sits in the refrigerator, the bolder the flavor gets.

Ingredients:
1 small head cabbage, shredded
¼ cup rock salt
1 small carrot, cut into thin strips
3 tablespoons vinegar
2 tablespoons vegetable oil
1 tablespoon white sugar, or to taste
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds, ground
½ teaspoon cayenne pepper, or to taste
¼ teaspoon salt

Directions:
Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain. Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.

Prep time: 10 mins
Total time: 55 mins
Yields: 3 cups

Calories: 92
Fat: 5.8 g
Saturated fat: 0.9 g
Carbohydrates: 10 g
Sugars: 6.3 g
Dietary fiber: 3.3 g
Protein: 1.7 g
Sodium: 4736.4 mg
Slow-Cooked Stew Meat Chili
Category: soups-stews-and-chili
By Katie

This hearty chili is truly a snap to prepare. After browning the beef and stirring in the spices to give them a slightly toasted flavor, you simply toss everything into a slow cooker and let the mixture simmer all day. Garnish with sour cream, chopped fresh parsley, and chopped red onion.

Ingredients:
1 ½ tablespoons vegetable oil
¾ pound cubed beef stew meat
2 tablespoons chili powder
1 teaspoon ground cumin
2 tablespoons all-purpose flour
1 (28 ounce) can diced tomatoes
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can kidney beans, rinsed and drained
1 ¾ cups beef broth, divided
1 large onion, chopped
1 small green or red bell pepper, chopped
¼ cup chopped fresh parsley
2 tablespoons barbeque sauce
1 ½ tablespoons brown sugar
2 cloves garlic, or more to taste, minced
¾ teaspoon salt

Directions:
Heat oil in a large skillet over medium-high heat. Add stew meat and brown for 2 minutes, stirring often. Add chili powder and cumin; cook and stir until fragrant, about 1 minute. Stir in flour and cook for 1 minute more. Transfer meat to a large slow cooker. Add diced tomatoes, black beans, kidney beans, 1 1/2 cups beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt to the slow cooker; stir until well combined. Cover and cook on Low, stirring occasionally, until beef is tender, 6 to 8 hours. Thin the chili with remaining beef broth as it cooks, if consistency is too thick.

Prep time: 20 mins
Cook time: 6 hrs 5 mins
Total time: 6 hrs 25 mins
Yields: 8 servings

Calories: 267.8
Fat: 9.3 g
Saturated fat: 2.9 g
Carbohydrates: 30.4 g
Sugars: 7.1 g
Dietary fiber: 9.5 g
Protein: 15.6 g
Cholesterol: 23.4 mg
Sodium: 966.9 mg
Salt and Pepper Salad


Ingredients:
arugula, sliced water chestnuts, coarse salt, ground pepper

Directions:
"Wash and drain lettuces. Drain water chestnuts. Mix all in a bowl and sprinkle evenly with salt and pepper. Cut open a bag of Fritos and mash them. Then sprinkle on top. Recommended for dressing is a light, perhaps citrusy, vinagrette."
Nana's Old Fashioned Jelly Cake
Category: desserts
By JAYJOSE

This is a moist yellow cake with a jelly spread over the top while warm. It is so moist, it will melt in your mouth! Use your favorite flavor of jelly.

Ingredients:
1 cup margarine, softened
2 cups white sugar
4  eggs
3 cups self-rising flour
1 cup whole milk
1 teaspoon vanilla extract
2 cups raspberry jelly

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the flour and milk, alternating so the dough does not become too stiff or too runny. Mix in vanilla. Pour the batter into the prepared pan. Bake for 35 to 40 minutes in the preheated oven, until the center springs back when pressed lightly. Spread the raspberry jelly over the cake while it is warm, but not hot, so it will soak into the cake.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 10 servings

Calories: 661.8
Fat: 21.1 g
Saturated fat: 4.3 g
Carbohydrates: 113.4 g
Sugars: 82.2 g
Dietary fiber: 1 g
Protein: 7.2 g
Cholesterol: 76.8 mg
Sodium: 724.3 mg
Tasty Beef Bourguignonne


Ingredients:
beef sirloin, top round steak, all-purpose flour, olive oil, dried thyme, fresh carrots, beef broth, onions, small onion, Burgundy wine, dry red wine

Directions:
Coat beef with flour.
Heat oil in skillet--may need to use more then called for. Add beef and cook until brown, stirring often.
Add mushrooms, garlic and thyme. Cook until mushrooms are tendered.
Add carrots, broth and wine. Heat to a boil.
Cover and cook over low heat 20 minutes or until done.
Serve over pasta.
Chicken Milanese
Category: world-cuisine
By Sherbear1

I made this recipe up after not finding very many recipes for chicken milanese to go with my pasta. It is quick and delicious.

Ingredients:
2  eggs
kosher salt to taste
ground black pepper to taste
¾ cup all-purpose flour
1 cup Italian seasoned bread crumbs
2  skinless, boneless chicken breast halves, thinly sliced
¼ cup vegetable oil for frying
1  lemon, cut into wedges

Directions:
Preheat oven to 200 degrees F (95 degrees C). Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish. Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack. Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken. Serve with lemon wedges.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 321.5
Fat: 7.5 g
Saturated fat: 1.9 g
Carbohydrates: 39 g
Sugars: 2 g
Dietary fiber: 2.2 g
Protein: 23 g
Cholesterol: 129.2 mg
Sodium: 694.5 mg
Smothered Chicken in Onion Gravy


Ingredients:
boneless skinless chicken breasts, butter, onion, all-purpose flour, pepper, salt, poultry seasoning, garlic powder

Directions:
Pound chicken breasts slightly to uniform thickness.  Preheat non-stick skillet over medium heat for 3 minutes, then melt 4 tablespoons butter.  Sauté the chicken breasts, 2 at a time in the melted butter until browned on both sides.  Place browned chicken in a medium-sized sauce pan.
Add remaining two tablespoons of butter to skillet, and then sauté the onion until soft and brown, about 4 minutes  Add onions to chicken in sauce pan.
Add 5 tablespoons flour to skillet, and sauté about 2 minutes, until slightly browned.  Add stock and whisk until smooth.  Add salt, pepper and garlic powder, and then pour over chicken in sauce pan.  Add ranch dressing and stir.
Bring mixture to boil in sauce pan, then cover and simmer over medium low for 30 minutes.
I serve with homemade biscuits to mop the gravy, along with mashed potatoes, or wild rice.
Cake Mix Cookies VI
Category: desserts
By Fran

A quick and easy cookie with peanut butter and chocolate chips. Fun for older children to do on their own.

Ingredients:
2  eggs
⅓ cup water
¼ cup margarine
1 cup peanut butter
1 (18.25 ounce) package yellow cake mix
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the eggs, water, margarine and peanut butter. Stir in the cake mix and blend well. Finally, fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 8 mins
Total time: 20 mins
Yields: 3 dozen

Calories: 164.1
Fat: 9.6 g
Saturated fat: 3 g
Carbohydrates: 18.5 g
Sugars: 5.8 g
Dietary fiber: 1.1 g
Protein: 3.2 g
Cholesterol: 10.6 mg
Sodium: 149.2 mg
Dump Cake V
Category: desserts
By Barbara

This recipe for dump cake is more like a cobbler type dessert than it is a cake. I serve it in a bowl with whipped cream, ice cream, or frozen whipped topping. It is quick to prepare and it is delicious.

Ingredients:
1 (21 ounce) can cherry pie filling
1 (20 ounce) can crushed pineapple, drained
1 (18.25 ounce) package yellow cake mix
1 cup margarine, melted
1 cup flaked coconut
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In the prepared dish, layer the cherry pie filling and the drained pineapple. Sprinkle the dry cake mix over the top, covering evenly. Pour the melted margarine over the cake mix, and sprinkle the top with the coconut and chopped walnuts. Bake 50 to 60 minutes in the preheated oven, until browned and bubbly.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 18 servings

Calories: 309.8
Fat: 16.6 g
Saturated fat: 3.5 g
Carbohydrates: 39.3 g
Sugars: 18.6 g
Dietary fiber: 1.4 g
Protein: 2.3 g
Cholesterol: 0.6 mg
Sodium: 323.6 mg