mdivanisova/recipes_data_food.com huggingface dataset:
Soft Flatbread - Mjukt Tunnbrod
By Dave5003


Category: Breads
Keywords: Broil/Grill, < 15 Mins, Oven, Stove Top
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 14 rounds

Ingredients: active compressed yeast, butter, margarine, milk, salt, sugar, light corn syrup, all-purpose flour, flour

Instructions:
Crumble yeast in a mixing bowl.
Melt butter.
Add milk and warm until lukewarm, 99M-0F/37M-0C.
Dissolve the yeast in a little of the milk mixture. Add the rest of the liquid, salt, sugar, syrup, ammonium carbonate, graham flour, and rye flour to the yeast mixture. Work in the flour.
Cover and let rise for about 45 minutes.
Turn out onto a floured surface. Divide the dough, which shouldn't be too stiff, into 14 round balls.
Roll out very thin (1/2 cm or 1/8" thick) preferably using a rippled rolling pin.
Wrap the thin dough around the rolling pin and brush away any extra flour.
Carefully place the bread on the stove in a heated frying pan.
Fry about 2 minutes on each side over medium heat. Place on a cooling rack, cover, and allow to cool.

Nutrition per serving: 201.4 calories, 5.3 g fat (3.1 g saturated), 14.8 mg cholesterol, 136.3 mg sodium, 33.6 g carbohydrate (1.8 g fiber, 4.5 g sugar), 5.2 g protein.
Sorrel Soup
By Jacques Lorrain


Category: < 15 Mins
Keywords: Easy
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 4

Ingredients: butter, extra virgin olive oil, yellow onion, fresh sorrel leaves, salt, flour, pepper, extra virgin olive oil

Instructions:
In a large, heavy-bottomed saucepan, heat the butter and olive oil over medium
heat. Add the chopped onion, reduce heat  to low heat and cook slowly until the  onion are translucent.  Meanwhile, roll the sorrel leaves into a tight bunch  and, with a very sharp knife, slice into fine strips (julienne). Set aside half  the leaves.
Add the other half to the pot with the onions, sprinkle the flour  and salt over them and stir to combine. Increase the heat to medium and cook for a few minutes until the sorrel are wilted.
Gradually whisk in the hot stock and  let simmer for a further 10 minutes.
Pour the soup into a blender and puree  until smooth.
Add half the reserved sorrel leaves to the soup and puree again.
Taste and season with pepper and more salt if needed.return to the saucepan aver low heat.  In a small bowl, whisk together the egg yolks and cream.
Stir about a cup of hot soup into the cream mixture and gradually whisk it all back into the  pot. Stir in the mixture over medium heat for a few minutes until the soup  thickens slightly.
Do not let it come to a boil or the yolks will curdle.  To  serve, divide the remaining sorrel leaves into 4 deep bowls.
Pour a ladle of  soup over the leaves.
Drizzle some olive oil on to the soup and serve  immediately.
-----

Nutrition per serving: 367.9 calories, 28.2 g fat (9.2 g saturated), 121.7 mg cholesterol, 1047.6 mg sodium, 18.5 g carbohydrate (0.6 g fiber, 6 g sugar), 10.1 g protein.
Rating: 5 stars from 2 reviews
Herbed Pizza Crust
By Cinthea


Category: Breads
Keywords: Low Cholesterol, Healthy, Bread Machine, < 30 Mins, Oven, Small Appliance
Prep time: 20M | Cook time: 5M | Total time: 25M
Servings: 4
Yield: 1 12-inch pizza

Ingredients: water, salt, all-purpose flour, bread flour, sugar, dried rosemary leaves, dried oregano leaves, black pepper, dried thyme leaves, active dry yeast, cornmeal

Instructions:
Measure carefully, placing all ingredients except cornmeal in bread machine pan in order specified by owner manual.
Program dough cycle setting; Press start.
When dough is finished, remove dough from bread machine and let it rest 2 - 3 minutes.
Pat and gently stretch dough from edges until dough seems to not stretch anymore.  Let rest 2-3 minutes more.  Continue patting and stretching until dough is 12 - 14 inches in diameter.
Spray 12-14 inch pizza pan with cooking spray; Sprinkle with cornmeal, if desired.
Press dough into pan; Cover with towel and let stand in warm place for about 10 minutes  ***  I have added toppings with the dough from here and baked and it's great! But the recipe continues on -- ***
Position oven rack in lowest position; Preheat oven at 500°F Prick crust with fork at 2 inch intervals, Bake 4 - 5 minutes or until top is dry but not yet golden.
Remove from oven.
Follow topping and baking directions for individual recipes.
Makes 1 thick 12-inch crust or 1 medium-thick 14 inch crust. *** I've also been known to add garlic to this recipe.*** Enjoy!

Nutrition per serving: 268.5 calories, 0.9 g fat (0.2 g saturated), 0 mg cholesterol, 294.6 mg sodium, 56 g carbohydrate (2.7 g fiber, 1.2 g sugar), 8.1 g protein.
Rating: 5 stars from 8 reviews
Sour Cream Pecan Pralines
By benluc


Category: Dessert
Keywords: Fruit, Nuts, Low Protein, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 1

Ingredients: sour cream, granulated sugar, light corn syrup, molasses, salt, Meyer's dark rum, pecans

Instructions:
Mix together the sour cream, light corn syrup, molasses, salt, rum (optional) and two cups of the granulated sugar.
Melt the remaining cup of granulated sugar in a heavy bottomed pot, stirring constantly until it is caramelized.
Pour the mixed ingredients into the melted sugar at first slowly, stirring rapidly, so that it mixes with the sugar.
Then pour the rest of the mix in.
Much steam will be released in this process, so it is advised to wear a cooking mitten on the hand that is used to stir.
Cook without stirring until the mixture reaches a temperature of 250 F (midway between the softball and hardball stage.) To accurately measure the temperature, calibrate and adjust your thermometer for you elevation.
Place the thermometer in a pot of water and bring it to the boiling point. Note the reading on your thermometer.
Apply the difference between the boiling point shown and the true boiling point of 112 F to the 250 F true praline temperature. If, for example, the thermometer shows the water boiling at 202 F, then subtract 10 degrees from the praline temperature of 250 F to get the reading of 240 F at which the praline syrup is done. Add the cleaned pecans all at once. Fold and mix the pecans into the syrup until thoroughly mixed.
Drop by spoonfuls onto oiled parchment paper or onto an oiled marble surface. If you wish to individually wrap your fresh pralines, use wax paper.
Do not use plastic wrap, as it will stick to the candy.
Notes:: * Do not use "lite" or "non-fat" sour cream

Nutrition per serving: 7148.1 calories, 332.6 g fat (80.3 g saturated), 202.4 mg cholesterol, 2262.2 mg sodium, 1052.6 g carbohydrate (31.4 g fiber, 798 g sugar), 44.5 g protein.
Sour Cream Raisin Pie II
By Robb Dabbs

cream nicely dotted with dark raisins.  Today I baked the following pie and have made minor adjustments to the  original recipe, but it is essentially a recipe published by Better Homes  and Gardens, and sent to me by Patty.  Thanks Patty!  Now the recipe, which I'd like to share...  Robb

Category: Pie
Keywords: Dessert, Fruit, < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 6

Ingredients: all-purpose flour, salt, canola oil, milk, dark raisin, sugar, all-purpose flour, salt, milk, sour cream, unsalted butter, vanilla extract, granulated sugar, salt, cream of tartar, vanilla extract

Instructions:
Cover raisins with 1 cup of boiling water, let stand 5 minutes.
Drain.
Separate egg yolks from whites, set whites aside for meringue.   PASTRY:   In a large mixing bowl, combine flour and salt.  In measuring cup,    measure oil and add milk.
Do not stir.
Pour oil and milk all at once    into flour mixture.  Stir with a fork until well-combined and mixture    comes together in a mass.
Shape mixture into a ball and roll between    sheets of plastic wrap.
Peel plastic wrap off of top of pastry, and    invert pastry into 9" pie pan.
Crimp edge and flute.  Bake pastry in      425 degree F.
oven 12-15 minutes or until lightly browned.
Cool on    wire rack.
FILLING:   In a saucepan, combine sugar, flour and salt.  Gradually stir in milk.
Cook and stir until mixture is thick and bubbly.
Reduce heat.  Cook    and stir 2 minutes more.  Remove from heat.  Beat egg yolks slightly.
Gradually stir about 1 cup of the hot mixture into yolks.
Return    mixture to saucepan.
Return to a gentle boil; cook and stir 2 minutes    more. Remove from heat; add sour cream, butter, vanilla extract and    drained raisins.
Stir just until mixed; do not overmix.
Pour hot    filling into pie crust.   MERINGUE:   Combine egg whites, sugar, salt and cream of tartar.
Stir until sugar    is dissolved.
Beat at high speed until mixture holds soft peaks.
Add   vanilla extract.  Beat until mixture holds stiff peaks.
Spread    meringue over hot filling, sealing to edge.  Bake in 425 degree F. oven    for 4 minutes.
Cool, cover, and chill to store. -----

Nutrition per serving: 774.5 calories, 37.7 g fat (12.7 g saturated), 139.8 mg cholesterol, 579 mg sodium, 100.6 g carbohydrate (1.9 g fiber, 60.6 g sugar), 11.7 g protein.
Sourdough Zucchini Bread
By Dave5003


Category: Sourdough Breads
Keywords: Yeast Breads, Quick Breads, Breads, Vegetable, Oven, < 4 Hours
Prep time: 10M | Cook time: 1H | Total time: 1H10M
Yield: 1 loaf

Ingredients: egg, white sugar, brown sugar, milk, zucchini, flour, baking powder, baking soda, salt, cinnamon, clove, raisins

Instructions:
Mix oil, sugar,egg and starter and milk.
Stir until sugar is well dissolved.
Stir in zucchini.
Combine dry ingredients and mix into zucchini mixture just to  blend well.
Fold in raisins and nuts.
Grease and flour a pan that will hold  mixture 2/3 full.
Bake 325°F, one hour or tested done. Cool in pan 5 minutes  before removing.
Remove and cool on rack completely.
Wrap and mellow overnight before cutting.

Nutrition per serving: 2841.8 calories, 139 g fat (21.3 g saturated), 228.6 mg cholesterol, 2353.2 mg sodium, 363.3 g carbohydrate (12.8 g fiber, 155.2 g sugar), 43.7 g protein.
Rating: 4 stars from 4 reviews
Soured Milk Cake
By Doreen Randal

Our milk here sours quickly and I would rather use it than throw it away.    This was given to me when I was first married by my sister-in-law It's an old favourite.

Category: Dessert
Keywords: < 30 Mins, Oven
Prep time: 5M | Cook time: 25M | Total time: 30M
Yield: 12 slices

Ingredients: butter, sugar, baking soda, eggs, flour, raisins, vanilla

Instructions:
Cream butter and sugar, add eggs and beat well.
Add flour, cocoa, raisins and milk.
Lastly add vanilla and soda dissolved in a little boiling water.
Bake in moderate oven until skewer comes out clean.

Nutrition per serving: 233.3 calories, 9.4 g fat (5.5 g saturated), 57.6 mg cholesterol, 180.2 mg sodium, 34.6 g carbohydrate (0.7 g fiber, 21.5 g sugar), 3.6 g protein.
Rating: 5 stars from 3 reviews
Southern Cream of Pecan Soup
By benluc


Category: Fruit
Keywords: Nuts, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 1 batch

Ingredients: unsalted butter, onions, all-purpose flour, salt, white pepper, nutmeg, pecans, celery leaves, mint

Instructions:
Make chicken stock or use bouillon cubes.
Melt butter in heavy medium saucepan over medium heat. When foam subsides, add onion; reduce heat to low.
Saute  onion, stirring frequently, until soft but not browned, about 5 minutes.
Stir in flour until thoroughly blended; cook, stirring, over low heat 1 minute. Gradually pour in 2 cups stock, stirring constantly.
Stir in salt, pepper to taste, and nutmeg; add pecans and sprig of celery leaves.
Increase heat under saucepan to medium; heat soup to boiling.
reduce heat to low; simmer soup gently 10 minutes, stirring occasionally.
Stir in cream; simmer over very low heat 5 minutes.
Taste for seasoning; adjust with salt and pepper if desired.
Ladle soup into individual warmed bowls.
Serve at once. Notes: * finely ground (1 cup pecans equals about 4 ounces by weight). ** or half and half, use at room temperature.

Nutrition per serving: 1877.7 calories, 177 g fat (66.2 g saturated), 313.1 mg cholesterol, 2029.3 mg sodium, 55.2 g carbohydrate (11.8 g fiber, 14.5 g sugar), 33.4 g protein.
Spaghetti Alla Carbonara
By Franco


Category: Spaghetti
Keywords: European, < 30 Mins, Easy
Prep time: 5M | Cook time: 20M | Total time: 25M

Ingredients: spaghetti, bacon, eggs, garlic clove, cheese, extra virgin olive oil

Instructions:
Chop the lard into small cubes about 1/2 cm high and brown it in a pan together  with a few spoons of oil and garlic clove ( which you will take out as soon as  it starts browning).
While the lard is cooking, bring water to a boil in a large pot and add a teaspoon of salt.
When water is at a rolling boil, add the spaghetti noodles and cook to al dente; drain in a colander.
In a hot soup tureen carefully blend the eggs (two all and two only yolks) at room temperature together with grated cheese, seasoning  it with salt and freshly ground pepper; you must obtain an homogeneous cream.
The preparation of the sauce must take place when pasta is just about ready to be  strained, so that it may immediately be poured into the tureen and mixed with the eggs and the crunchy and hot bacon.  (The heat from the cooked pasta cooks the eggs.).

Nutrition per serving: 1286.1 calories, 83.8 g fat (32.7 g saturated), 359.1 mg cholesterol, 234.4 mg sodium, 101.3 g carbohydrate (4.3 g fiber, 2.9 g sugar), 28.5 g protein.
Rating: 4 stars from 5 reviews
Beef Stir-Fry with Couscous
By Dancer


Category: Meat
Keywords: < 15 Mins, Stir Fry
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 4

Ingredients: boneless beef top sirloin steaks, single strength beef broth, couscous, olive oil, red bell pepper, bananas, other sweet onion, prepared honey-dijon barbecue sauce, fresh parsley, parsley sprig

Instructions:
Trim fat from beef steak.
Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips; set aside. In medium saucepan, bring beef broth to a boil.
Stir in couscous; cover pan and remove from heat. In large nonstick skillet, heat oil over medium-high heat until hot. Add beef, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is on longer pink.
Remove from skillet with slotted spoon; keep warm.
In same skillet, stir-fry bell pepper and onion 2 to 3 minute or until crisp-tender.
Return beef to skillet; stir in barbecue sauce. Cook and stir 1 to 2 minute or until heated through.
Arrange beef mixture on couscous; sprinkle with chopped parsley.
Garnish with parsley sprigs.
Makes 4 servings (serving size: 1/4 of recipe) Tip: Yellow, green or a mixture of colored bell peppers may be used to vary the color of this dish.

Nutrition per serving: 579.8 calories, 28.3 g fat (9.8 g saturated), 95.9 mg cholesterol, 1077.1 mg sodium, 43.6 g carbohydrate (3.6 g fiber, 4.8 g sugar), 36.1 g protein.
Spaghetti Squash Parmesan
By Queen of Everything


Category: European
Keywords: Low Protein, Low Cholesterol, Free Of..., < 60 Mins
Prep time: 15M | Cook time: 20M | Total time: 35M
Servings: 6

Ingredients: spaghetti squash, water, zucchini, tomatoes, green onion, parmesan cheese, lemon juice, basil, dill, black pepper

Instructions:
Place the squash, cut side up, in a Dutch oven.
Add the water.
Cover and bring to a boil.
Reduce the heat and simmer for 13 to 17 minutes, or until squash fibers pull apart easily with a fork.
Remove the squash from the pan and drain well.
Scoop out and discard the seeds.
Using 2 forks, fluff the flesh into strands.
In a steamer basket over simmering water, steam the zucchini, covered, for 3 minutes; remove from the heat. Discard the cooking liquid from the Dutch oven and dry the pan well.
Add the squash, zucchini, tomatoes, and green onions to the pan.
Stir in the Parmesan, lemon juice, basil, dill, and pepper.
Toss well to coat with sauce. Cook 1 minute over medium-high heat to heat through.

Nutrition per serving: 40.6 calories, 1.4 g fat (0.7 g saturated), 2.9 mg cholesterol, 64.9 mg sodium, 5.8 g carbohydrate (0.7 g fiber, 1.4 g sugar), 2.2 g protein.
Rating: 5 stars from 1 reviews
Spaghetti With Pilchards
By Medit


Category: Spaghetti
Keywords: European, < 30 Mins
Prep time: 10M | Cook time: 20M | Total time: 30M
Servings: 4

Ingredients: spaghetti, wild fennel, raisins, anchovy fillets, extra virgin olive oil

Instructions:
Wash well and finely chop the wild fennel.
Brown the chopped onion in a pan with abundant extra virgin olive oil, adding the fennel, the pine seeds, the raisins (which have been softened in lukewarm water then drained) and the anchovy fillets.
After a few minutes add the pilchards, which have been cleaned and boned and a little warm water; salt and pepper and bring the cooking to an end.
Boil the spaghetti in abundant salted water strain once they have reached optimum, firm consistency and flavor with the fish sauce.
Good appetite, from Franco B.

Nutrition per serving: 497.7 calories, 5.8 g fat (0.5 g saturated), 3.4 mg cholesterol, 176.3 mg sodium, 95.5 g carbohydrate (14.2 g fiber, 6.3 g sugar), 18.7 g protein.
Spanish Peanut Cookies
By Robb Dabbs


Category: Drop Cookies
Keywords: Dessert, Cookie & Brownie, Fruit, Nuts, Spanish, European, < 30 Mins, Oven
Prep time: 10M | Cook time: 15M | Total time: 25M
Yield: 48 cookies

Ingredients: flour, baking powder, baking soda, brown sugar, unsalted butter, egg, rolled oats, flaked coconut, salted peanuts, unsalted butter, confectioners' sugar, water, fresh lemon juice

Instructions:
Cookies:  Combine flour, baking powder, baking soda; set aside.
Cream butter and sugar. Add egg and beat well.
Add all dry ingredients, blending after each addition.
Drop by rounded teaspoon on ungreased cookie    sheet.
Bake at 350°F for 12-15 minutes.
Drizzle Icing: Melt butter. Mix in confection sugar, hot water, and fresh lemon juice.  Beat until smooth and drizzle over cooled cookies.  (Add additional hot water if mixture is too thick).

Nutrition per serving: 124.3 calories, 7.4 g fat (3.6 g saturated), 15.3 mg cholesterol, 86.8 mg sodium, 13.4 g carbohydrate (0.8 g fiber, 7.8 g sugar), 2 g protein.
Rating: 5 stars from 6 reviews
Spanish Steak or Spanish Chicken
By Peggy Benisch

This is great to have, really can be spicy according to how hot the Rotel is and the heat of the chopped jalapenos.  This tastes great on mashed potatoes or rice.

Category: Chicken Breast
Keywords: Chicken, Steak, Poultry, Meat, Spanish, European, Very Low Carbs, Broil/Grill, < 60 Mins, Oven, Stove Top, Easy
Prep time: 10M | Cook time: 30M | Total time: 40M
Yield: 04-May

Ingredients: boneless chicken breasts, Rotel Tomatoes, diced tomatoes, tomato sauce, bell pepper, onion, seasoning salt

Instructions:
Spray deep skillet with cooking spray or lightly oil (May use a couple of TBS. Oil if needed to keep meat from sticking but not necessary if using Teflon coated pan.).
Season meat with salt and pepper, to taste.
Brown on both sides.
Add vegetables, tomatoes and tomato sauce.
Cover and simmer for 30 minutes, or until meat is tender.

Nutrition per serving: 782.8 calories, 54.5 g fat (21.4 g saturated), 192.8 mg cholesterol, 1107.9 mg sodium, 17.7 g carbohydrate (2.9 g fiber, 7.7 g sugar), 54.2 g protein.
Rating: 3 stars from 3 reviews
Sparkling Gingersnaps
By Peggy Benisch


Category: Dessert
Keywords: Cookie & Brownie, < 30 Mins, For Large Groups, Oven, Easy
Prep time: 10M | Cook time: 12M | Total time: 22M
Servings: 24

Ingredients: sugar, oleo, shortening, egg, light molasses, dark molasses, flour, baking soda, cinnamon, salt, ginger, allspice

Instructions:
Preheat oven to 350°F.
Beat together sugar, oleo, shortening, egg and molasses.
Add dry ingredients all at once and mix well.
Roll dough into small balls , roll in extra small bowl of sugar and place on ungreased cookie sheet.
Bake for 12 minutes.

Nutrition per serving: 121.6 calories, 4.6 g fat (1.1 g saturated), 7.8 mg cholesterol, 131.7 mg sodium, 19.1 g carbohydrate (0.3 g fiber, 10.3 g sugar), 1.4 g protein.
Spice Party Punch
By Beth Lareau

I have served this several times. Not overly sweet and with lots of flavor. From "Atlanta Natives' Favorite Recipes"  Spice Party Punch

Category: Punch Beverage
Keywords: Beverages, Pineapple, Tropical Fruits, Fruit, Free Of..., < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 1 batch

Ingredients: frozen lemon juice, cloves, cinnamon, ginger, allspice, mace, sugar, ginger ale

Instructions:
Combine fruit juices.
Tie cloves in cheesecloth bag (unless you want to go fishing for them later); add to juices with other spices and sugar.
Mix well.
Let stand several hours.
When ready to serve, remove spice bag; stir well.
Pour over ice in punch bowl; add ginger ale.

Nutrition per serving: 4247.3 calories, 4.7 g fat (0.6 g saturated), 0 mg cholesterol, 509.6 mg sodium, 1067 g carbohydrate (8.6 g fiber, 1041.8 g sugar), 19.4 g protein.
Spinach Cashew Salad
By Winnipeg Mel

When choosing salads as a low-fat diet choice be careful of  ingredients used and the amount of dressing drizzled over the  salad. Both can add up fat grams and calories quickly.

Category: Free Of...
Keywords: < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S

Ingredients: bacon, cashews, spinach, lettuce, mozzarella cheese, sugar, red wine vinegar, dry mustard, red onions, poppy seed

Instructions:
Chop bacon and fry until crisp.
Drain on paper towel to remove as  much excess fat as possible. Wash spinach and lettuce then tear  leaves into bite size pieces.
Place in Salad bowl.
Add cashew  pieces, grated cheese, and crumbled bacon.
Toss when ready to  serve. Serve with poppy seed dressing.
NOTE: Fat grams may be reduced to 1 gram per serving if bacon  and cashews are eliminated.
Each add approximately 3 grams of  fat per serving.
Poppy Seed Dressing:  Place all ingredients in blender and blend until smooth.
Alternate method:  finely grate onion, add remaining ingredients and  beat with mixer until well  blended.

Nutrition per serving: 409.3 calories, 37.1 g fat (8.4 g saturated), 24.8 mg cholesterol, 356.4 mg sodium, 13.2 g carbohydrate (1.2 g fiber, 9.1 g sugar), 7.2 g protein.
Rating: 5 stars from 14 reviews
Beef Stuffed Acorn Squash
By Cindy Hartlin


Category: Corn
Keywords: Vegetable, Meat, Low Cholesterol, Healthy, < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S

Ingredients: acorn squash, lean beef, onion, celery, flour, salt, sage, milk, rice, colby, cheddar cheese

Instructions:
Cut each squash in half; discard seeds.
Place cut side down in a 3 quart rectangular baking pan.
Bake in preheated 350 F oven 50-55 minutes or until tender.
Saute beef, onion and celery in a large frypan until meat is browned; drain off any fat.  Blend in flour, salt and sage.  Stir in milk.
Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.
Stir in cooked rice.  Turn squash cut side up in pan; fill squash cavities with equal amounts of meat mixture.  Return to oven and bake an additional 30 minutes.
Top with cheese; bake 3 minutes longer.

Nutrition per serving: 578.3 calories, 13.7 g fat (6.5 g saturated), 87.2 mg cholesterol, 572.2 mg sodium, 80.2 g carbohydrate (5.5 g fiber, 0.8 g sugar), 35 g protein.
Rating: 5 stars from 1 reviews
Spotted Dick II
By Strawberry Girl

This is my grandmother's (nanna's) original recipe. She was a cook in a big  house when she was a girl.

Category: European
Keywords: < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 1 cake

Ingredients: flour, suet, sugar, raisins, milk

Instructions:
Mix all ingredients with enough milk to make a thick cake mixture. Grease a  piece of tin foil.
Spoon mixture on like a sausage, 2" thick.
Seal in foil.
Steam for 2 hours.

Nutrition per serving: 2314 calories, 122.9 g fat (66.8 g saturated), 99 mg cholesterol, 661.6 mg sodium, 278.7 g carbohydrate (9.2 g fiber, 115.9 g sugar), 29 g protein.