mdivanisova/recipes_data_food.com huggingface dataset:
Basic Crepes
By Gilcat2


Category: Breakfast
Keywords: Dessert, < 15 Mins, Easy
Prep time: 5M | Cook time: 1H | Total time: 1H5M
Servings: 12

Ingredients: flour, eggs, butter, milk, salt

Instructions:
Place all ingredients in blender container.
Blend.
Let stand at least one hour before  making crepes.
Heat a lightly greased 6 inch skillet; remove from heat.
Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
Return to heat; brown on one side only.
To remove, invert pan over paper toweling.
Repeat with remaining batter.

Nutrition per serving: 102.3 calories, 4.4 g fat (2.3 g saturated), 62.2 mg cholesterol, 59.3 mg sodium, 11.4 g carbohydrate (0.3 g fiber, 0.1 g sugar), 3.9 g protein.
Rating: 4 stars from 2 reviews
Mississippi Mud Pie
By B  B Adams


Category: Pie
Keywords: Dessert, Kid Friendly, Weeknight, Oven, < 4 Hours
Prep time: 45M | Cook time: 30M | Total time: 1H15M
Servings: 8

Ingredients: margarine, flour, confectioners' sugar, Cool Whip, cream cheese, instant chocolate pudding mix, instant vanilla pudding, milk, chocolate

Instructions:
Mix margarine, flour and nuts; pat into a 13 x 9 inch pan.
Bake at 350 degrees Fahrenheit for 20 to 30 minutes until lightly browned.
First Layer:
Mix confectioners sugar, Cool Whip, and cream cheese until smooth.
Spread over cooled crust.
Second Layer:
Beat instant chocolate pudding, instant vanilla pudding, and milk until thickened.
Careful spread over first layer.
Cool until set in refrigerator.
Top with remaining Cool Whip.
Sprinkle shaved Chocolate on top for decoration.
Refrigerate or freeze for up to two months.

Nutrition per serving: 1357.2 calories, 84 g fat (31 g saturated), 70.3 mg cholesterol, 1341.3 mg sodium, 139 g carbohydrate (4.7 g fiber, 94.2 g sugar), 18.6 g protein.
Rating: 4 stars from 7 reviews
Couscous Cakes With Tomato-Garlic Ragout
By Strawberry Girl


Category: Healthy
Keywords: Weeknight, < 4 Hours
Prep time: 55M | Cook time: 1H6M | Total time: 2H1M
Servings: 6

Ingredients: water, salt, black pepper, couscous, eggs, unbleached white flour, parsley, blue cheese, olive oil, onion, garlic cloves, plum tomatoes, white wine, water, salt, black pepper, olive oil

Instructions:
Put the water into a saucepan over high heat.
When the water comes to a boil, add the salt, pepper, and couscous.
Remove the pan from the heat, cover it, and  let it sit undisturbed for 5 minutes.
Fluff the couscous by lightly running a  fork or whisk back and forth in the pan, starting with the top layer and  gradually working your way down.
In a large bowl, whisk the eggs; slowly whisk in the flour.
With a spoon, stir in the parsley and the blue cheese.
Add the couscous and chill the batter for 30 minutes.
SAUCE:
In a medium saucepan, heat 1 Tbsp olive oil; add the onion.
Sauté over medium heat for 5 minutes, stirring occasionally.
Add the garlic and sauté for 5 minutes more.
Add the tomatoes, white wine, and water.
Let the ragout simmer for 10 to 15 minutes, until it has the consistency of a thick sauce.
Season it with salt and pepper and keep it warm.
When the couscous mixture has cooled, heat a large skillet with 1 Tbsp olive oil over medium-high heat.
When the oil is hot, drop couscous batter onto the  skillet to form 3-inch cakes.
Sear them on one side for about 3 minutes, or  until the undersides are golden brown.
Flip them with a spatula and sear them on the other side, for about 3 minutes.
Remove the cakes to a plate and add more batter to the pan.
Continue making cakes until all the couscous batter is used.
You should have 3 cakes per person.
Serve the cakes hot on top of the warmed tomato-garlic ragout.

Nutrition per serving: 363.4 calories, 9.2 g fat (2.6 g saturated), 97.2 mg cholesterol, 520.8 mg sodium, 53.3 g carbohydrate (4.6 g fiber, 4.2 g sugar), 13 g protein.
Rating: 4 stars from 2 reviews
Galaktoboureko - Greek Custard Pastry
By tranch


Category: Dessert
Keywords: Greek, European, Healthy, Weeknight, Oven, < 4 Hours
Prep time: 55M | Cook time: 55M | Total time: 1H50M
Servings: 10

Ingredients: phyllo dough, milk, sugar, fine semolina, butter, vanilla extract, salt, eggs, sugar, water, lemon juice, lemon peel

Instructions:
In a saucepan over medium heat add milk, sugar, semolina, 2 ounces  butter, vanilla, salt and a sliver of lemon peel.
Bring to a boil, whisking  constantly, until mixture thickens remove from heat and allow to cool  slightly.
Beat eggs in a separate bowl then stir into milk mixture. Set  aside. Preheat oven to 350 degrees.
Line a 9 X 13 buttered baking pan with half the sheets of phyllo,  brushing each sheet with the melted butter and allowing the edges to overlap  the sides.
Spread custard evenly over phyllo.
Cover with remaining sheets of  phyllo, brushing each sheet with the melted butter.
Trim the edges and fold  in carefully to seal the filling.
Brush the top with melted butter and seal  edges with a bit of cold water.
Bake 45 minutes or until golden.
Meanwhile make the syrup;  In a small saucepan combine the sugar, water, lemon juice and sliver of  lemon peel and boil for 10 minutes.
When Galaktoboureko is done and still hot from the oven, spoon syrup over  a little at a time until absorbed by the pastry.
Cool completely, cut into  diamond shape and serve.
NOTES : This is best made the day before it is needed.  It gives the  pastry time to absorb the syrup and the filling to become firm.

Nutrition per serving: 582.9 calories, 18.5 g fat (9.7 g saturated), 149.7 mg cholesterol, 408.2 mg sodium, 92.2 g carbohydrate (1.5 g fiber, 51.2 g sugar), 12.4 g protein.
Cappuccino Coffee Mix
By Teddi2


Category: Beverages
Keywords: < 30 Mins, For Large Groups, Easy
Prep time: 20M | Cook time:  | Total time: 20M
Servings: 15

Ingredients: instant coffee granules, granulated sugar, cinnamon

Instructions:
Finely grind coffee and orange peel in a blender or food processor.
Add remaining ingredients and process until well blended.
Store in an airtight container.
To serve: Stir 2 or more teaspoons of coffee mix into 6 ounce hot water.

Nutrition per serving: 54.3 calories, 2.2 g fat (2 g saturated), 0 mg cholesterol, 12.4 mg sodium, 8 g carbohydrate (0.1 g fiber, 6.8 g sugar), 0.7 g protein.
Rating: 4.5 stars from 7 reviews
Frosty Latte Smoothie
By Teddi2


Category: Smoothies
Keywords: Beverages, Low Protein, Low Cholesterol, Healthy, < 15 Mins, Easy
Prep time: 15M | Cook time:  | Total time: 15M
Servings: 4

Ingredients: brewed coffee, 2% low-fat milk, skim milk, honey

Instructions:
In a large pitcher, whisk together coffee, milk and honey until thoroughly  combined and honey is dissolved; chill.
Just before serving; blend coffee  mixture with ice in blender until frothy and smooth.

Nutrition per serving: 96.1 calories, 1.2 g fat (0.8 g saturated), 4.9 mg cholesterol, 30.6 mg sodium, 20.3 g carbohydrate (0 g fiber, 20.5 g sugar), 2.2 g protein.
Rating: 4.5 stars from 8 reviews
Whipped Cappuccino
By Teddi2


Category: Beverages
Keywords: Low Protein, Low Cholesterol, Healthy, < 30 Mins, Easy
Prep time: 25M | Cook time:  | Total time: 25M
Servings: 2
Yield: 2 tall

Ingredients: instant espresso powder, water

Instructions:
Dissolve espresso powder in hot water.
Allow to cool to room temperature. (The  quickest way is to mix the ingredients in a small metal bowl and swirl.)
Combine cooled espresso mixture, sweetened condensed milk and ice in a blender.
Blend on high for one minute until no visible chunks of ice are left.
Serve with a spoon and a straw.
Makes 2 tall or 4 short drinks.

Nutrition per serving: 252.8 calories, 6.7 g fat (4.2 g saturated), 26 mg cholesterol, 107.2 mg sodium, 42.9 g carbohydrate (0 g fiber, 41.6 g sugar), 6.4 g protein.
Rating: 5 stars from 1 reviews
Spanakopita
By tranch


Category: Vegetable
Keywords: Greek, European, Weeknight, Oven, < 4 Hours
Prep time: 1H30M | Cook time:  | Total time: 1H30M
Servings: 6

Ingredients: spinach, salt, butter, onion, scallion, dill, parsley, evaporated milk, eggs, phyllo pastry, butter, feta cheese

Instructions:
Wash spinach in plenty of water and cut in small pieces; place in bowl.
Salt lightly; stir to spread salt evenly.
Take spinach, a handful at a time; squeeze out the excess water; place it in another bowl.
Saute the onion  in half the butter until it is a light, golden color.
Add the scallions and cook until they wilt.
Add spinach; stir until all vegetables take on a light  color.
Stir in the dill, parsley, salt and pepper.
Cover the pot and cook until all the water from the spinach is absorbed.
Remove from the  heat; turn into a bowl, and immediately add the evaporated milk (to cool the spinach).
Beat the eggs in another bowl and add the cheese to them; add to the cooled spinach; mix well.
Line a pan with 8 sheets of phyllo dough, brushing each sheet with the  melted butter before topping it with the next sheet. Do not trim the  overhanging sections.
Pour in the spinach mixture, spreading it evenly over the phyllo.
Fold the part of the phyllo that extends out of the back of the pan over the filling.
Lay the remaining phyllo on top, again brushing each sheet with melted butter before adding the next. Trim the overlap.
Brush additional melted butter on top of the pie.
Score it into square or diamond-shaped serving pieces.
Bake for 30 to 45 minutes in a preheated 300 degree Fahrenheit oven.
Let stand for 30 minutes before serving.
NOTE: This can also be made without precooking the spinach. In that case, squeeze the spinach free of as much water as possible, mix it with the seasonings, and proceed as above, baking it for 1 hour.

Nutrition per serving: 695 calories, 48.9 g fat (28.4 g saturated), 297.4 mg cholesterol, 1180.2 mg sodium, 44.9 g carbohydrate (6.7 g fiber, 4 g sugar), 23.4 g protein.
Rating: 5 stars from 1 reviews
Dublin Coddle II
By troyh


Category: Pork
Keywords: Meat, European, Weeknight, Broil/Grill, Oven, Stove Top, < 4 Hours
Prep time: 25M | Cook time: 1H5M | Total time: 1H30M
Servings: 8

Ingredients: pork sausage, smoked ham, boiling water, yellow onions, potatoes, parsley

Instructions:
Place sausage and ham in boiling water and cook for 5 minutes.
Drain meat, but reserve the liquid.
Put meat into a large saucepan along  with the onions, potatoes and parsley.
Add enough of the reserved liquid  to almost, but not quite cover the contents of the saucepan.
Cover and  simmer gently for 1 hour, or until the liquid is reduced by half and all  the ingredients are cooked through but not soggy.
Season with salt and  pepper.

Nutrition per serving: 536.2 calories, 32.6 g fat (10.8 g saturated), 119.9 mg cholesterol, 2023.5 mg sodium, 24.9 g carbohydrate (3.1 g fiber, 2.5 g sugar), 35.2 g protein.
Rating: 3.5 stars from 3 reviews
Maple Salmon
By Jacques Lorrain

Serve wilted  spinach, roasted new potatoes and a glass of stout or full bodied Chardonnay,  like Cave Spring or Penfold's Koonunga Hill.

Category: High Protein
Keywords: Healthy, Free Of..., High In..., Weeknight, < 4 Hours, Easy
Prep time: 10M | Cook time: 2H14M | Total time: 2H24M
Servings: 2

Ingredients: salmon fillets, maple syrup, soy sauce, sesame seeds

Instructions:
Marinate the 2 salmon fillets in mixture of 1/3 cup maple syrup and 1/4 cup of soy sauce for at least 2 hours in the refrigerator.
Remove from refrigerator,  spoon out marinade into a saucepan and reduce over medium-low heat until you're left with about half the original volume (about 10 minutes).
Broil the fillets in a lightly oiled pan for about four minutes, skin side up.
Flip the fillets over and brush the flesh side liberally with the reduced marinade.
Sprinkle  sesame seeds over top and broil for another 4 minutes or until the surface is  caramelized and the salmon is no longer translucent in the centre.

Nutrition per serving: 561.8 calories, 14.1 g fat (2.6 g saturated), 146.3 mg cholesterol, 2255.8 mg sodium, 37.2 g carbohydrate (0.3 g fiber, 32.3 g sugar), 69 g protein.
Rating: 5 stars from 68 reviews
Irish Dark Soda Bread
By JANIC412


Category: Quick Breads
Keywords: Breads, European, Low Cholesterol, Healthy, St. Patrick's Day, < 60 Mins, For Large Groups, Oven, Easy
Prep time: 15M | Cook time: 45M | Total time: 1H
Servings: 16
Yield: 2 loaves

Ingredients: all-purpose flour, whole wheat flour, baking soda, baking powder, brown sugar, buttermilk

Instructions:
Preheat oven to 400 degrees Fahrenheit.
Grease two loaf pans.
Sift all-purpose flour, whole wheat flour, baking soda and baking powder together into a large bowl.
Add brown sugar and stir well to incorporate, being very careful to break up any lumps of brown sugar.
Add buttermilk and stir well.
Divide the dough between the two prepared loaf pans.
Bake for about 45 minutes or until brown and crunchy.
Cool on wire racks.

Nutrition per serving: 158.4 calories, 0.8 g fat (0.3 g saturated), 1.5 mg cholesterol, 267.5 mg sodium, 32.5 g carbohydrate (2.5 g fiber, 3.6 g sugar), 5.7 g protein.
Rating: 5 stars from 7 reviews
Fire Ant Mound
By Linda Johansen


Category: Dessert
Keywords: Kid Friendly, Halloween, < 60 Mins
Prep time: 40M | Cook time:  | Total time: 40M
Servings: 1

Ingredients: confectioners' sugar, butter, instant vanilla pudding, extra thick Cool Whip topping, milk, cream cheese, vanilla extract

Instructions:
Crush cookies in blender.
Place layer on bottom of large bowl.
Combine butter,  Cool Whip, cream cheese and confectioners sugar.
Place layer over cookie layer.
Combine pudding, milk and vanilla.
Add layer over first mixture. Alternate  layers of mixture while building dirt layer along sides of bowl.
Save sufficient  "dirt" for top layer.
Chill for at least one hour.

Nutrition per serving: 7761.9 calories, 504.5 g fat (269.8 g saturated), 1281 mg cholesterol, 7961.6 mg sodium, 754.9 g carbohydrate (16.5 g fiber, 533.9 g sugar), 88.5 g protein.
Seared Salmon with Horseradish Tomato Vinaigrette
By Jacques Lorrain


Category: Summer
Keywords: Weeknight, < 4 Hours, Easy
Prep time: 1H10M | Cook time: 9M | Total time: 1H19M
Servings: 6

Ingredients: salmon fillets, canola oil, butter, rosemary, tarragon, thyme, salt, black pepper, white wine, honey, roma tomatoes, tomato paste, Dijon mustard, black peppercorns, tarragon, extra virgin olive oil

Instructions:
Season the salmon fillets with salt and pepper.
Heat oil in a saute pan.
Sear   salmon on both sides for 1 to 2 minutes until golden brown.
Fish should still be raw in the center.
Combine the horseradish, bread crumbs, butter, rosemary,  tarragon, thyme. salt and pepper.
Add the white wine and mix to paste.  Spread  the top of the salmon with equal amounts of the bread crumbs.
Place fillets on  an oiled sheet tray.
Place tray in a preheated 375-degree oven.
Bake for 5 to  7 minutes until the fish is cooked through and the crust is golden brown.
Serve with horseradish-tomato vinaigrette. (HORSERADISH-TOMATO VINAIGRETTE): Combine horseradish, honey, vinegar, tomatoes, tomato paste,  Dijon mustard, black peppercorns and tarragon in a blender.
Blend until smooth.
While blender is running add oil in a thin steady stream  until well mixed and thick.
Cover and leave at room temperature.  Makes 9 oz.

Nutrition per serving: 797.3 calories, 38.2 g fat (8 g saturated), 156.5 mg cholesterol, 823.9 mg sodium, 36.2 g carbohydrate (3.1 g fiber, 9.4 g sugar), 71.3 g protein.
Rating: 4 stars from 3 reviews
Apricot Chicken With Pasta
By Doreen Randal


Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, Healthy, < 60 Mins
Prep time: 30M | Cook time: 18M | Total time: 48M
Servings: 2

Ingredients: onion, garlic cloves, chicken breasts, apricots, malt vinegar, ginger, cayenne pepper, salt, black pepper, fettuccine

Instructions:
Peel onion and chop finely.
Crush, peel and chop garlic.
Heat oil in a saucepan and saute onion and garlic for 5 minutes  or until onion is transparent.
Cut chicken breasts into thin strips.
Add chicken strips to pan and stir fry 2 or 3 minutes, or until chicken is cooked.
Drain apricots, leaving about 2 Tbsp of the juice.
Puree apricots in a food processor or blender.
Add malt vinegar, ginger, cayenne pepper,  salt and pepper.
Mix to combine; pour into the saucepan.
Bring mixture to the boil.
Cook fettucine in boiling salted water for 8 to 10 minutes, or until  tender.
Drain.
Serve chicken over pasta.

Nutrition per serving: 1213.5 calories, 30 g fat (7.2 g saturated), 260.8 mg cholesterol, 138.7 mg sodium, 173.5 g carbohydrate (11.8 g fiber, 25.9 g sugar), 62.3 g protein.
Rating: 3.5 stars from 2 reviews
Luscious Apricot Squares
By Jen T

I adopted this recipe late 2005 and finally made it in February 2006.  I haven't changed a thing as it is great the way it is written. 
This slice has a shortcake like base with a cake-like apricot caramel top.  Goes well with a dollop of whipped cream on top for a treat or dessert or leave plain and enjoy. :)

Category: Bar Cookie
Keywords: Dessert, Cookie & Brownie, Weeknight, Oven, < 4 Hours
Prep time: 1H10M | Cook time: 1H5M | Total time: 2H15M
Yield: 16 squares

Ingredients: all-purpose flour, butter, margarine, sugar, light brown sugar, eggs, walnuts, baking powder, vanilla, salt, confectioners' sugar

Instructions:
In covered small saucepan over low heat, in enough water to cover, cook apricots 15 minutes.
Drain apricots; finely chop.
Preheat oven to 350 degrees Fahrenheit.
Grease an 8 x 8 inch pan.
Into large bowl, measure 1 cup flour, butter or margarine and sugar.
With mixer at medium speed, beat ingredients until well mixed and crumbly.
Pat evenly into pan.
Bake 25 minutes or until golden brown.
Meanwhile, in the same bowl, measure 1/3 cup flour, eggs, apricots, brown sugar, walnuts, baking powder, vanilla, and salt.
Beat at medium speed until well mixed, occasionally scraping bowl with a rubber spatula.
Pour mixture over baked layer and return to oven.
Bake 25 minutes longer until golden.
Cool in pan.
Cut into squares.
Sprinkle with confectioner's sugar.

Nutrition per serving: 199.5 calories, 8.9 g fat (4.1 g saturated), 38.5 mg cholesterol, 111.9 mg sodium, 28.6 g carbohydrate (0.9 g fiber, 19.5 g sugar), 2.7 g protein.
Rating: 5 stars from 2 reviews
Drop Scones
By Strawberry Girl


Category: Scones
Keywords: Quick Breads, Breads, Breakfast, Healthy, < 30 Mins
Prep time: 20M | Cook time:  | Total time: 20M
Yield: 1 batch

Ingredients: eggs, milk, flour, sugar, baking soda, cream of tartar

Instructions:
Whip eggs and milk together.
Add flour, sugar, baking soda, and cream of tartar.
Grease a griddle or frying  pan.
Drop on 1 tablespoon of the mixture.
Brown.

Nutrition per serving: 370.3 calories, 10.4 g fat (3.2 g saturated), 423 mg cholesterol, 771 mg sodium, 50.1 g carbohydrate (1.3 g fiber, 13.5 g sugar), 17.4 g protein.
Rating: 2 stars from 1 reviews
English Trifle
By Julesong

I love trifle, and here's a slightly different version.  Once you've made and enjoyed trifle, there's a good chance you'll want to get a pretty trifle bowl just to make this attractive dessert!  A recipe adoption.

Category: Dessert
Keywords: Fruit, European, < 60 Mins
Prep time: 40M | Cook time: 17M | Total time: 57M
Yield: 1 trifle

Ingredients: sugar, cornstarch, eggs, low-fat milk, real vanilla extract, ladyfinger, sherry wine, raspberries, strawberry syrup, fresh raspberry, strawberry, heavy cream

Instructions:
In batter bowl, combine sugar and cornstarch, then whisk in the eggs and milk.
Microwave on 2 minutes, then whisk well.
Microwave another 3-5 minutes, or until thickened.
Stir in the vanilla.
Lay plastic wrap directly over the pudding (this keeps a "skin" from forming on the top) then set aside to stand 5-10 minutes.
In the meantime, slice the cake into 1/2x1x3-inch "fingers" and make little jam sandwiches with the slices.
Arrange the slices in a single layer in the bottom and sides of trifle dish or other deep bowl.
Drizzle with half of the sherry (or orange juice), and the raspberry syrup, if using.
Layer with half of the pudding, sliced fruit, and whipped cream.
Add another layer of the remaining jam fingers on top of the pudding and fruit, drizzle with remaining sherry, then remaining pudding and fruit, ending with the remaining whipped cream, then top with the almonds.
Cover with plastic wrap and allow to stand in refrigerator several hours, or overnight.

Nutrition per serving: 347.8 calories, 20.5 g fat (12 g saturated), 173.2 mg cholesterol, 206.1 mg sodium, 33.8 g carbohydrate (0.3 g fiber, 11.7 g sugar), 6.4 g protein.
Rating: 5 stars from 3 reviews
Forepaughs English Trifle
By Julesong

This recipe from Forepaughs restaurant in St. Paul, Minnesota, a layered cake-and-berry specialty in its tall glass bowl, is a holiday show stopper.  Prep time is approximate and includes chilling.  (This is an adopted recipe.  I have not prepared this particular version of trifle.)

Category: Dessert
Keywords: European, Low Protein, Weeknight, < 4 Hours
Prep time: 2H20M | Cook time: 45M | Total time: 3H5M

Ingredients: sugar, cornstarch, milk, butter, vanilla, red raspberries, sugar, dry sherry, frozen strawberries, sugar

Instructions:
For pastry cream, in a large, heavy saucepan, combine egg yolks, 1/2 cup sugar and cornstarch until smooth.
Add milk and cook and stir just until mixture comes to boiling; remove from the heat.
Stir in butter and vanilla.
Cool, cover and chill the mixture for about 2 hours.
Fold in the whipped cream.
For raspberry sauce, in a  4- to 5-quart Dutch oven, heat raspberries over low heat until thawed; stir in sugar.
Cook, uncovered, over medium-low heat for 40 minutes or until thickened to consistency of egg whites.
Cool for about 30 minutes; sieve to remove seeds.
Cut the sponge cake into 1-1/2-inch pieces.
Begin layering the trifle by arranging half of the cake pieces in the bottom of a clear 3-quart glass bowl.
Sprinkle half of the sherry over cake.
Spoon 1 package of strawberries over cake to cover.
Repeat layers.
Cover and chill for up to 24  hours.
Beat the 1 cup whipping cream with the 1 tablespoon sugar until stiff peaks form.
Serve the trifle topped with the raspberry sauce, sweetened whipped cream and almonds.
Note: if you like, layer ingredients in individual dessert dishes.

Nutrition per serving: 874.5 calories, 41.2 g fat (21.2 g saturated), 310 mg cholesterol, 197.7 mg sodium, 116 g carbohydrate (23.5 g fiber, 67.5 g sugar), 13.6 g protein.
Rating: 5 stars from 3 reviews
Best 7-Up Pound Cake
By elly9812


Category: Dessert
Keywords: Weeknight, Oven, < 4 Hours
Prep time: 40M | Cook time: 1H30M | Total time: 2H10M
Servings: 6

Ingredients: butter, margarine, shortening, sugar, eggs, unbleached flour, vanilla extract

Instructions:
This is an old recipe that comes from a request in the local paper for.
"Classic Recipes".
They called the 7-Up bottling company and they  did not even know about it. Someone developed this on their own and  never let the company know about it. BTW 7-Up comes from the popular  card game in the 1930's.
Cream the margarine, shortening and sugar together beating until  light and fluffy.
Add the eggs, one at a time, blending well after  each addition.
Beat in the flour, then beat in the extract and 7-Up.
Blend well.
Pour the batter into a well-greased and floured tube pan  and bake at 325 degrees F for 1 to 1 1/2 hours.
From The Rocky Mountain News "Food Fare"  MMMMM  MMMMM----- Recipe via Meal-Master (tm) v8.02.

Nutrition per serving: 1125.1 calories, 52.4 g fat (25.1 g saturated), 236.3 mg cholesterol, 335.5 mg sodium, 152.3 g carbohydrate (1.7 g fiber, 103.9 g sugar), 12 g protein.
Rating: 5 stars from 16 reviews