xiaoxl/recipe_data huggingface dataset:
Asparagus with Tomatoes
Category: side-dish
By KEANSOR

This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.

Ingredients:
1 pound thin asparagus spears, trimmed and cut in half
1 tablespoon extra-virgin olive oil
2 teaspoons minced garlic
1 large tomato, seeded and chopped
1 pinch salt and pepper to taste

Directions:
Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender. In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

Prep time: 5 mins
Cook time: 7 mins
Total time: 12 mins
Yields: 4 servings

Calories: 63.4
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 6.7 g
Sugars: 3.3 g
Dietary fiber: 2.9 g
Protein: 3 g
Sodium: 4.8 mg
Giant Chocolate Chip Cookies
Category: desserts
By SAUNDRA

Now this is a real good chocolate chip cookie! It's the real thing!

Ingredients:
½ cup butter, softened
¼ cup white sugar
⅓ cup brown sugar
1  egg
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
1 cup semisweet chocolate chips
½ cup coarsely chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a  medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips and walnuts. Drop by rounded ice cream scoops onto a cookie sheet, and press down slightly to flatten. Cookies should be about 2 inches apart. Bake for 11 to 14 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: 15 mins
Total time: 30 mins
Yields: 1 dozen

Calories: 242.6
Fat: 15.6 g
Saturated fat: 7.8 g
Carbohydrates: 25.6 g
Sugars: 15.9 g
Dietary fiber: 1.4 g
Protein: 3 g
Cholesterol: 35.8 mg
Sodium: 115.7 mg
Cheesy Chicken Breasts


Ingredients:
boneless chicken breasts, reduced-fat cheddar cheese, plain flour, ground black pepper, unsalted butter, margarine, reduced-sodium chicken broth, dry white wine, dried oregano

Directions:
Beat fillets between 2 sheets of waxed paper until 5mm thick.
Cut each slice of cheese in half and place 1 half on top of each fillet.
Starting with short end tightly roll up fillets.
Tie with kitchen string.
On waxed paper, mix flour and pepper.
Add chicken and toss gently.
In a non-stick fry pan melt butter over medium heat.
Add chicken fillets and fry turning occasionaly until golden about 3 minutes.
Add chicken stock, wine and dried oregano.
Increase heat and bring to the boil.
Reduce heat to low simmer until chicken is cooked through and sauce has thickened about 10-12 minutes.
Stuffed Strawberries Elegante


Ingredients:
fresh strawberries, cream cheese, confectioners' sugar, Grand Marnier, fresh mint leaves

Directions:
Slice off stem end of strawberries to form a flat base.
Place berries on flat surface, with pointed end up.
With a sharp knife, slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. Pull petals apart slightly.
In a small bowl, combine cream cheese, powdered sugar and liqueur; beat until light and fluffy.
With a pastry bag and star tip or small spoon, (if mixture thins too much after beating, place filled bag in the refrigerator for about 15-20 min.] then fill strawberries with cream cheese mixture.
A plastic zipper sandwich bag can be used instead of a pastry bag by filling with cream cheese mixture, cut one corner off of the bottom of the bag and squeeze.
For a beautiful presentation drizzle with melted slightly cooled dark chocolate.
Dill Zucchini Muffins


Ingredients:
flour, sugar, baking powder, dill weed, salt, zucchini, eggs, milk, parmesan cheese

Directions:
Mix dry ingredients in large bowl.
Add zucchini; stir to coat.
Mix eggs, milk and oil.
Add to zucchini mixture; Stir just until moistened.
Fill greased muffin cups 2/3 full.
Sprinkle with parmesan.
Bake at 400* for 20 minutes or until done.
Cool in pans for 5-10 minutes.
Barb's Fresh Salsa


Ingredients:
black-eyed peas, white hominy, yellow hominy, green pepper, onion, fresh cilantro, tomatoes

Directions:
"Mix all ingredients and chill at least four hours before serving."
Luxuriously Healthy Chocolate Frosting


Ingredients:
avocados, chocolate, stevia, sea salt

Directions:
Combine everything in a food processor and puree until smooth., Chill before use.
Falafel


Ingredients:
dried fava beans, dried garbanzo beans, baking powder, baking soda, onion, scallions, garlic, parsley, cilantro, cumin seeds, salt, sesame seeds

Directions:
Wash and soak all the dried beans in a large pot with plenty of water for 24 hours.
Drain the beans and place them in the food processor along with the baking powder and baking soda, and process.  It will get a kind of bread crumb consistency.
Now you can start adding in the chopped veggies all the while processing.
Add in the spices.
Process until very well mixed, then transfer to a large bowl.
Take small handfuls and shape into balls and then flatten the balls slightly to form patties.
Place the sesame seeds in a bowl and coat the patties with the seeds.
Fry in hot oil until golden brown and cooked through.
Easy Nachos with Refried Beans
Category: appetizers-and-snacks
By Beverly

This is a quick recipe for nachos with refried beans to serve at get-togethers or on a Sunday watching football.  Everyone I have served these to love them.

Ingredients:
1 (16 ounce) can refried beans
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 (10 ounce) bag scoop-shaped tortilla chips
8 ounces Colby-Monterey Jack cheese, thinly sliced
1 (4 ounce) can sliced jalapeno peppers

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine refried beans, garlic powder, onion powder, and cumin in a bowl; mix well. Pour tortilla chips onto a baking sheet in one layer. Spoon bean mixture over tortilla chips. Top with Colby-Monterey Jack cheese and jalapenos. Bake in the preheated oven until cheese is melted, about 5 minutes.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 8 servings

Calories: 341.4
Fat: 18.2 g
Saturated fat: 7.6 g
Carbohydrates: 34.1 g
Sugars: 1 g
Dietary fiber: 5.3 g
Protein: 12.4 g
Cholesterol: 31.6 mg
Sodium: 768.3 mg
Bullfrog


Ingredients:
vodka, creme de menthe, milk

Directions:
Shake with cubed ice and strain into an ice filled tumbler, pour into shot glass.
Sweet Milk Cornbread


Ingredients:
yellow cornmeal, all-purpose flour, sugar, salt, baking powder, egg, milk

Directions:
Preheat oven to 425 degrees and spray bottom only of 10" iron skillet with cooking spray.
Mix together cornmeal, flour, sugar, salt, and baking powder.
Beat egg, milk, and oil together to blend.
Pour wet ingredients into dry ingredients just until blended.
Pour batter into hot skillet and bake at 425 degrees for 20 minutes.
Caramel Snack Mix
Category: appetizers-and-snacks
By Trish Bennett

This is the most requested item I bring to the office. It has become the Christmas gift of choice from my kitchen.

Ingredients:
½ cup butter
¾ cup white corn syrup
1 cup packed brown sugar
1 cup chopped pecans
1 cup almonds
1 (12 ounce) package crispy corn and rice cereal

Directions:
Preheat oven to 275 degrees F (135 degrees C). Spray a large roasting pan with non-stick cooking spray. In a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts. Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated. Bake for 1 hour, stirring every 15 minutes. As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big  lump.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 15 to 20 servings

Calories: 262.3
Fat: 12.6 g
Saturated fat: 3.6 g
Carbohydrates: 36.9 g
Sugars: 16.3 g
Dietary fiber: 1.8 g
Protein: 3.4 g
Cholesterol: 12.2 mg
Sodium: 182.6 mg
Potato and Pea Curry


Ingredients:
garlic, ground cumin, ground fennel, ground turmeric, cayenne pepper, garam masala, potatoes, tomatoes, water, parsley, mint

Directions:
Heat oil in pan., Add onion and garlic, cook until onion is soft., Add potato and spices, cook another 2 minutes., Add tomatoes and water, bring to boil., Simmer for 20 minutes, stirring occasionally., When potato is tender, add peas. Cook until peas are hot., Stir yogurt and parsley or mint together in a separate bowl., Serve curry over rice with a dollop of cooling yogurt.
Low Carb Almond Pie Crust


Ingredients:
butter, artificial sweetener

Directions:
Melt the butter (if the pie pan is microwave safe, melt the butter in it] and mix the ingredients up in the pan and pat into place with your fingertips.
Enjoy!
Fresh Minnesotan Coleslaw


Ingredients:
cabbage, carrots, red onions, red cabbage, mayonnaise, spicy brown mustard, honey, red wine vinegar, pepper, caraway seeds

Directions:
"Mix all ingredients in a large bowl until well saturated throughout. Cover with plastic wrap and chill 3-5 hours or overnight. Toss once more before serving. Enjoy!"
Zesty Chicken Barbecue Sandwiches


Ingredients:
boneless skinless chicken breasts, barbecue sauce, brown sugar, Worcestershire sauce, salt, pepper

Directions:
Arrange chicken breasts in a slow cooker.
Blend together remaining ingredients (except buns] and pour over chicken.
Cover and cook on low setting for 6-8 hours.
Shred chicken; serve chicken and a little sauce on toasted buns.
Creamy Potato Cauliflower and Ham Soup


Ingredients:
cauliflower, potatoes, water, chicken bouillon cubes, reduced-fat cream cheese, carrots, garlic cloves, white pepper, cayenne pepper

Directions:
1. Bring water to a boil and add potatoes, cauliflower, and chicken bullion.  Reduce heat to medium high and cook until very tender, at least 20 minutes.
2.  Carefully transfer to a blender or food process, or use an immersion blender. Blend in batches, and return soup to the pot.
3. Reduce heat to medium. Melt in cream cheese. Season and add garlic.
4. Add carrots and ham.  Cook till ham and carrots are warmed through.
Healthier Oatmeal Cookies


Ingredients:
quick oats, whole wheat flour, baking soda, salt, light margarine, ground flax seeds, water, brown sugar, Sweet 'n Low, vanilla, egg, raisins

Directions:
preheat 375°F.
mix water, flax, margarine, sugar, sweet n low, egg, and vanilla.
I just dump all dry stuff on top, mix it on top and then stir into the wet. (most recipes say mix dry in another bowl first. I like less bowls to clean.].
once wet and dry are mixed, add raisins and choc. chips.
drop by heaping tablespoon full onto cookie sheet. they don't really melt and flatten as they cook. Soo, you need to moosh with spoon or fork to about 1/3 inch.
bake 7? minutes.
let cool
then freeze
enjoy when ever the cookie monster in you hits.
Crock-Pot Chai Tea


Ingredients:
water, sugar, whole cloves, cinnamon sticks, fresh ginger, milk

Directions:
Combine water, tea, sugar, cloves, cinnamon & ginger in Crock Pot.
Cover; cook on High 2 to 2-1/2 hours.
Strain mixture; discard solids. Stir in milk just before serving. Serve warm or chilled.
Chocolate Bran Muffins (Dairy- and Soy-Free)


Ingredients:
whole wheat flour, cocoa powder, sugar, baking powder, egg, applesauce, carob chips

Directions:
Preheat oven to 400 degrees F and grease muffin tin.
Combine all ingredients, adding the chips after everything else is well mixed.
Distribute in muffin tin.
Cook for 20 to 25 minutes or until toothpick inserted in the middle of muffin comes out clean.
Allow to cool for about 10 minutes before serving.  They freeze or refrigerate well, too.
Pizza Lasagna


Ingredients:
diced tomatoes, ricotta cheese, mozzarella cheese, mushrooms, green bell pepper, parmesan cheese

Directions:
Cook noodles according to package directions.
Preheat oven to 350ºF.
Combine pizza sauce and tomatoes. Set aside.
Combine ricotta and Italian seasoning and parsley. Set aside.
Spread about ¼ cup sauce on bottom of dish with 3 noodles. Spoon half of ricotta cheese over noodles.
Top with ½ cup mozzarella, and then layer 1 cup sauce, slices of pepperoni, mushrooms, olives, bell pepper, and then repeat layers.
Top with 3 noodles, the remaining sauce, mozzarella, pepperoni, mushrooms, olives, and bell pepper. Sprinkle with parmesan cheese.
Bake covered for 20-25 minutes.
Bake uncovered for 10 more minutes.
Allow to cool for about 10 minutes before serving.
Acorn Squash Soup


Ingredients:
acorn squash, butter, onion, salt, vegetable broth, chicken broth, nutmeg, cayenne

Directions:
Melt butter in a saucepan and sauté the onion. Add squash pulp to onion. Add broth, nutmeg and cayenne.
Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.
Puree with a hand blender (or in batches in a regular blender]. Serve hot.
Zucchini Bread With Golden Raisins


Ingredients:
zucchini, sugar, eggs, vanilla extract, flour, cinnamon, salt, baking soda, baking powder, golden raisin, walnuts

Directions:
Preheat oven to 350 degrees.
Grate zucchini- set aside.
Cream sugar and oil together.  Add eggs, zucchini and vanilla, mixing well.
Sift together flour, cinnamon, salt, baking powder, and baking soda.  Add raisins and nuts.
Combine wet and dry ingredients and mix well (but dont overmix].
Pour into two greased and floured 9 x 5 inch loaf pans.
Bake for 1 hour or until tests done.
Let stand 10 minutes before turning out onto wire racks to cool.
To freeze: Let bread cool completely.  Wrap tightly with multiple layers of plastic wrap.  Freeze.  When ready to eat, take out of the freezer and remove plastic wrap.  Thaw on counter and enjoy- tastes like you just got it out of the oven!
Chocolate Chip Cheesecake Cupcakes
Category: desserts
By Anne

I am not normally a cupcake fan, but this is my favorite cupcake recipe! I have made it over and over and people love it.

Ingredients:
1 (18.25 ounce) package chocolate cake mix (such as Duncan Hines® Moist Deluxe®)
1 ¼ cups water
4  eggs, divided
½ cup oil
1 (8 ounce) package cream cheese, at room temperature
⅔ cup white sugar
¾ teaspoon Mexican vanilla extract
¾ cup miniature chocolate chips, or more to taste, divided
1 (16 ounce) container cream cheese frosting

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Combine cake mix, water, 3 eggs, and oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Spoon batter into the prepared muffin cups. Blend cream cheese, sugar, 1 egg, and vanilla extract together in a blender until cheesecake filling is smooth; stir in 1/2 cup chocolate chips. Spoon about 1 tablespoon cheesecake filling into each cupcake. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. Cool cupcakes on a wire rack. Frost each cupcake with cream cheese frosting and sprinkle remaining chocolate chips over each cupcake.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 15 mins
Yields: 24 servings

Calories: 309.5
Fat: 18.1 g
Saturated fat: 6.4 g
Carbohydrates: 36.3 g
Sugars: 27 g
Dietary fiber: 0.8 g
Protein: 3.3 g
Cholesterol: 41.3 mg
Sodium: 263.2 mg
Kid Pleasin' Teriyaki Chicken


Ingredients:
reduced-sodium chicken broth, cornstarch, plum sauce, soy sauce, dry sherry, garlic cloves, fresh ginger, hoisin sauce, skinless chicken breasts, soy sauce

Directions:
Marinate chicken slices with 1-2 teaspoons soy sauce, while assembling sauce ingredients in blender or by hand.
Heat oil in large frying pan or wok over high heat.
Saute chicken about 2 minutes or until cooked.
Add sauce and bring to boil.
Stir until thickens (just a couple of minutes].
Serve with Steamed white rice and garnish with chopped green onions.
Heaven-In-A-Skillet


Ingredients:
bacon, frozen hash browns with onions and peppers, monterey jack cheese, eggs

Directions:
Cook bacon until crisp. Drain and reserve 2 tablespoons of drippings in skillet. Set bacon aside.
Cook frozen hash brown potatoes in reserved drippings until golden.
Crumble 2 slices of bacon and stir into potatoes.
Sprinkle with cheese atop potatoes.
Place remaining 4 slices of bacon in an "X" atop cheese.
Carefully break one egg into each triangle formed by bacon.
Cover and cook over medium heat until eggs are set.
Sauteed Swiss Chard With Raisins and Pine Nuts


Ingredients:
swiss chard, pine nuts, olive oil, golden raisin, garlic cloves

Directions:
Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.
Pioneer Woman Cheese Grits


Ingredients:
sea salt, water, grits, eggs, butter, sharp cheddar cheese, garlic, cayenne pepper

Directions:
preheat oven to 350.
add salt to water and bring to a boil in a large saucepan or dutch oven.
pour in grits and stir to combine.
cover and cook, for quick grits about five minutes and for regular grits about 15.
remove grits from heat.
whisk eggs in a small bowl.
to temper eggs so they don't scramble, stir in two tablespoons hot grits.
mix eggs into grits and stir til well combined.
add the butter one tablespoon at a time and stir til melted.
add the cheese and stir til melted.
add in the garlic and cayenne.
pour grits into a well buttered baking dish and bake 30-35 minutes until bubbly.
let stand 10 minutes before serving as grits get firmer after the sit a minute.
TexMex Chicken for Slow Cooker


Ingredients:
boneless skinless chicken breasts, boneless skinless chicken thighs, chili powder, ground cumin, ground oregano, salt, garlic cloves, tomatoes and green chilies, corn, black beans, pinto beans, chicken broth, cooked rice, fresh cilantro

Directions:
Place frozen chicken in bottom of slow cooker.  You can use all breasts or all thighs or combination of both.
Place all the dry seasonings and garlic in medium bowl.
Add the tomatoes, beans, corn and chicken broth.
Stir ingredients together. Pour over chicken breasts in slow cooker.
Cook 3-4 hours on high or 6-7 hours on low.
Before serving, shred chicken and stir ingredients together.
Serve over hot cooked rice and top with fresh chopped cilantro or a sprinkle of dry cilantro, shredded cheese and sour cream if desired.
Cream of Mushroom Soup


Ingredients:
onion, garlic, margarine, button mushrooms, flour, ground mace, milk, lemon juice

Directions:
Fry onions& garlic in margarine in a heavy pot until soft., Roughly chop about 3/4's of the mushrooms, add to the pot& fry until soft., Stir in the flour until well mixed, gradually add stock& bring to a boil., Lower heat, add seasonings& mace and simmer for 15- 20 minutes., Liquidize the soup in a blender& return to the pot., Finely chop remaining mushrooms& add to the soup along with the milk., Bring back to the boil, reduce heat& simmer for 10 minutes., Add lemon juice& cream and reheat., DO NOT BOIL., Ladle into bowls& garnish with onion rings, if desired.
Chicken Parmigiana


Ingredients:
boneless skinless chicken breast halves, panko breadcrumbs, parmesan cheese, egg, olive oil, bocconcini

Directions:
Preheat broiler on low heat setting, with rack 4" away from heat source; slice the chicken breasts in half horizontally; gently pound inside plastic wrap, if necessary, to form all four cutlets to the same thickness; season with salt and pepper.
Combine the panko and Parmesan in a shallow dish; pour egg in another shallow dish; dip chicken in egg, coating both sides; coat both sides with panko mixture; set aside.
Pour spaghetti sauce into a baking dish or rimmed pan; using a nonstick skillet, fry the cutlets in the heated oil until golden, 1-2 minutes per side; blot on paper towels and transfer to baking dish.
Place mozzarella on top of chicken; broil 5-8 minutes until cheese is melted and browned in spots, and sauce is hot.
Cinnamon and Ginger Cranberry Sauce


Ingredients:
fresh cranberries, frozen cranberries, water, raisins, dried cherries, orange zest, ginger juice, cinnamon

Directions:
Bring the raisins, cherries, cranberries, orange juice and water to the boil.
Simmer for about ten minutes or until some of the cranberries start to burst open. Some will burst open and some will not. This gives a great texture.
Now add in the agave nectar, ginger juice, orange zest and cinnamon and simmer for a few more minutes just to allow the flavors to infuse.
Remove from the heat and allow to cool completely.
Once cooled, you can place a stick blender into the pan and blend a little if you want a smoother consistency.
Chill in the fridge for at least a few hours to allow the sauce to thicken and the flavors to infuse. This tastes even better the next day.
Simple Salisbury Round Steak


Ingredients:
green beans, salt, pepper

Directions:
Pre-heat oven to 350 degrees.
Season thin-cut Round Steaks with salt and pepper.
Place meat at bottom of large casserole dish.
Cover mean with green beans.
Mix soups together in large bowl with wisk;  cover meat & green beans with soup mixture.
Cover casserole dish with tin foil.
Bake, covered, for 1 1/2 - 2 hours.
Moosewood Restaurant Almost Fat-Free Cornbread


Ingredients:
brown sugar, nonfat yogurt, buttermilk, sweet potatoes, cornmeal, unbleached white flour, salt, baking powder

Directions:
Preheat oven to 350°F
Prepare an 8 inch square baking pan with cooking spray.
In a large bowl, beat the brown sugar, egg white, yogurt or buttermilk, and pumpkin until frothy.
Sift the cornmeal, flour, salt and baking powder into the mixing bowl.
Gently fold the dry ingredients into the wet ingredients until just mixed.
Pour the batter into the oiled pan and bake, uncovered for 20 to 25 minutes.
Sweet and Tangy Thai Cucumber Salad
Category: salad
By PRACTICINGJOY

This salad is a refreshing side to spicy Thai food. I prefer it without hot peppers or peanuts since its major purpose for me is refreshment. It's especially quick to make if you can slice the cucumbers and onions in a food processor.

Ingredients:
½ cup white sugar
½ cup hot water
¼ cup white vinegar
1 teaspoon salt
1 large cucumber, thinly sliced
1  red onion, thinly sliced

Directions:
Whisk sugar, hot water, white vinegar, and salt in a bowl until sugar has dissolved. Stir cucumber and onion into the sauce. Refrigerate at least 1 hour to soften the texture of the vegetables and reduce pungency of the onion.

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

Calories: 79.1
Fat: 0.1 g
Carbohydrates: 20.1 g
Sugars: 18.2 g
Dietary fiber: 0.5 g
Protein: 0.5 g
Sodium: 389.8 mg
7-Up Cake 2


Ingredients:
instant pineapple pudding, eggs, eggs, crushed pineapple, butter, margarine, coconut

Directions:
Mix all cake ingredients together and bake at 350° for 30 to 35 minutes., Mix all icing ingredients together and cook over medium heat until thick., Pour over cake while still hot.