mdivanisova/recipes_data_food.com huggingface dataset:
Spiced Apple Muffins
By Doreen Randal


Category: Quick Breads
Keywords: Breads, Apple, Fruit, < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 1 batch

Ingredients: self raising flour, fine rolled oats, brown sugar, mixed spice, cinnamon, clove, baking soda, salt, butter, egg, apple, milk

Instructions:
Place all the dry ingredients into a large bowl and mix well with your fingers to make sure the rolled oats and brown sugar are evenly mixed through the other ingredients.
75g butter 1 egg 1 cup raw chopped, or grated apple 3/4 - 1 cup milk Melt the butter until liquid than add the egg and 3/4 cup milk, and beat with a  fork until mixed.
Next grate  or chop the apple in a food processor.
Press into the cup, removing air bubbles, then stir into the liquids.
(Work quickly to  prevent the apple from browning.) Add the apple and liquid mixture to the dry  ingredients and mix lightly to dampen the ingredients, adding as much of the  extra milk as you need.
Coat 12 medium-sized muffin pans with non-stick spray  and divide the mixture between them.
Bake at 200 C for 12 - 15 minutes or until  the muffins spring back when pressed.
Leave for 3 - 4 minutes before removing  from the pans and cooling on a wire rack.
Cheers,  Doreen Doreen Randal,  Wanganui.
New Zealand.

Nutrition per serving: 2489.5 calories, 84.7 g fat (46.2 g saturated), 397.4 mg cholesterol, 2456.2 mg sodium, 389.9 g carbohydrate (25.8 g fiber, 172.6 g sugar), 52.8 g protein.
Rating: 5 stars from 2 reviews
Tujague's Pecan Pie
By lkadlec

When the French settled in New Orleans they discovered the pecan. And they  promptly made good use of it by creating pecan brittle, pecan pralines, pecan  sauce and of course pecan pie. The first pecans I ever ate came from my  Grandmother's pecan tree in her backyard. Every Christmas she would send a 50  pound gunny sack of pecans to my mother. My Grandmother's pecans were not those  tasteless thin shelled kind; hers had thick shells with just as much shell as  meat and 10 times more taste.    This recipe for pecan pie is from my mother's uncle whose family owned Tujague's  restaurant in New Orleans for more than 70 years.

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

Ingredients: eggs, sugar, butter, vanilla extract, salt, armagnac, other brandy, pecan halves

Instructions:
Preheat the oven to 400 degrees.
In a glass mixing bowl beat the eggs, blending  in the sugar, syrup, butter, vanilla, salt, Armagnac and pecans.
Pour the  mixture into the pie shell and bake 10 minutes.
Lower the oven to 350 degrees  and bake 30 minutes or until a wooden skewer or knife inserted into the pie  comes out clean.
Cool on a wire rack.

Nutrition per serving: 585.4 calories, 31 g fat (7 g saturated), 115.9 mg cholesterol, 303.4 mg sodium, 75.9 g carbohydrate (2.6 g fiber, 45.2 g sugar), 6.4 g protein.
Rating: 5 stars from 9 reviews
The Camellia Grill's Pecan Pie
By lkadlec

The Camellia Grill's pecan pie is justifiably famous; oodles of 'em are eaten in-house at this beloved and venerable Uptown eatery, and they say they ship pies all over the country. They used to hand out a little card with the recipe, but they don't anymore. Here's what was on the card!

Category: Pie
Keywords: Dessert, Fruit, Nuts, < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 12

Ingredients: eggs, salt, butter, light corn syrup, brown sugar, vanilla extract, pecans

Instructions:
Beat eggs with a wire whisk or fork.
Add salt, butter, syrup, sugar and vanilla; mix well.
Pour into pastry shell; sprinkle with pecans.
Bake at 350F for 45-50 minutes.

Nutrition per serving: 384.9 calories, 17.1 g fat (4.8 g saturated), 80.7 mg cholesterol, 207.9 mg sodium, 57.9 g carbohydrate (1.4 g fiber, 32.1 g sugar), 3.9 g protein.
Rating: 5 stars from 22 reviews
German Apple Cake
By Susannah Kolesar


Category: Dessert
Keywords: Apple, Fruit, German, European, Weeknight, Oven, < 4 Hours
Prep time: 25M | Cook time: 1H15M | Total time: 1H40M
Servings: 12

Ingredients: baking apples, cooking apples, granulated sugar, granulated sugar, cinnamon, all-purpose flour, salt, baking soda, baking powder, egg substitute, applesauce, vanilla extract, powdered sugar, solid-type fat-free margarine, pourable fat-free margarine, water

Instructions:
Preheat the oven to 350.
Spray a Bundt pan with vegetable oil spray.
Dust with  flour, completely covering surfaces.
Tap out excess flour; set aside. Peel, core and thinly slice the apples into a bowl.
Combine 5 Tbsp sugar with the cinnamon; sprinkle over the apples and toss to cover them evenly; set aside. In a large  mixing bowl, combine the flour, remaining 2 cups sugar, salt, soda and baking  powder.
Whisk to blend evenly.
Add the egg sub stitute, applesauce, vanilla and  orange juice. With an electric mixer, blend on low speed for 1 minute; increase  speed and blend an additional 3 minutes.
Fill the prepared pan with alternating  layers of batter, then apples, then batter, then apples, ending with batter.
Bake for one hour and 30 minutes or until a tester comes out clean.
Remove to a  wire rack for 10 minutes, then invert to remove from the pan and continue to  cool.
Meanwhile prepare the glaze by mixing the ingredients until smooth.
Drizzle on the cooled cake.
Happy eating Susannah Richland, WA (where my apple trees are producing their wonderful harvest)

Nutrition per serving: 385.2 calories, 0.5 g fat (0.1 g saturated), 0 mg cholesterol, 250.6 mg sodium, 91.7 g carbohydrate (2.8 g fiber, 60.6 g sugar), 5.5 g protein.
Rating: 4.5 stars from 2 reviews
Chicken Paprikash
By Susannah Kolesar

We are having our new pastor over for dinner tomorrow night and then going to a concert. I don't know if the pastor likes low fat food, but that's what he'll get here. Thought I would share the main course and dessert recipes with you. In addition we'll have rice pilaf and steamed asparagas. Want to come over and join us?  CHICKEN PAPRIKASH

Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 4

Ingredients: canola oil, onion, garlic, sweet Hungarian paprika, plain nonfat yogurt, cornstarch, fresh parsley, boneless skinless chicken breasts

Instructions:
Season chicken lightly with salt and pepper.
In a heavy, nonstick skillet heat the oil over medium-high heat. Add the chicken and cook 4 to 5 minutes until the underside is golden.
Turn the chicken and cook the other side for the same time. Sprinkle the onions and garlic around the chicken and cook 2 to 3 min utes, stirring until the onions are softened.
Sprinkle with paprika and cook, turning the chicken and onion over, about one minute. Turn the heat to low, add chicken stock and cover the pan.
Simmer, turning the chicken occasionally for 20 to 25 minutes until the chicken is no longer pink inside. Transfer the chicken to a serving platter and keep warm.
In a measuring cup or small bowl, stir together the yogurt and cornstarch.
A dd to the skillet and cook stirring until the mixture is boiling and thickened.
Season with salt & pepper.
Pour the sauce over the chicken and serve hot. Garnish with chopped parsley.

Nutrition per serving: 256.2 calories, 6 g fat (0.9 g saturated), 71.2 mg cholesterol, 194 mg sodium, 15.5 g carbohydrate (1.8 g fiber, 9.1 g sugar), 34.2 g protein.
Rating: 3 stars from 4 reviews
Bulgarian Meatball Soup
By Julesong


Category: Meat
Keywords: < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 2

Ingredients: lean ground beef, onion, dill weed, eggs, garlic, salt, black pepper, flour, beef broth, long grain rice, fresh dill

Instructions:
Combine beef, onion, dillweed, 1 egg, garlic, salt and pepper in a large bowl.
Mix to combine ingredients thoroughly.
Shape into small balls and dredge lightly  in the flour.
Set aside, heat the broth to boiling.
Drop the meatballs in.
Add  the rice. Lower the heat and cook about 35 minutes.
Add lemon juice and  additional dill  You can serve with a dollop of yogurt on top if you like.   >From the Kitchen of ramsgate

Nutrition per serving: 546.4 calories, 24.5 g fat (8.5 g saturated), 324.3 mg cholesterol, 3067.2 mg sodium, 30.3 g carbohydrate (1.1 g fiber, 2.2 g sugar), 48.8 g protein.
Rating: 5 stars from 1 reviews
Bulgarian Meatball Soup II
By Julesong


Category: Meat
Keywords: Low Cholesterol, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 8

Ingredients: ground beef, rice, paprika, dried savory, flour, water, beef bouillon cubes, green onion, green bell pepper, carrots, tomatoes, yellow chile, parsley, egg, lemon

Instructions:
*Note: Remove most of the seeds from the chiles.
Combine beef, rice, paprika and savory.
Season to taste with salt and pepper.
Mix lightly but thoroughly.
Form  into 1-inch balls, then roll in flour.
Combine water, bouillon cubes, 1  tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and  tomatoes in large kettle. Cover, bring to boil, reduce heat and simmer 30  minutes.
Add meatballs, cover and bring to boil again.
Reduce heat and simmer 20 minutes.
Add chiles and simmer, covered, 40 minutes or until rice is cooked.
Add parsley during last 5 minutes of cooking time. Taste and add more salt and  pepper, if needed.
Just before serving, beat egg with lemon juice. Stir  1 to 2  tablespoons hot soup into egg mixture, then stir egg mixture into soup.
Heat and stir until soup is thickened slightly, but do not allow to boil.

Nutrition per serving: 197.1 calories, 9.6 g fat (3.6 g saturated), 62 mg cholesterol, 322.1 mg sodium, 14.6 g carbohydrate (2.2 g fiber, 3 g sugar), 13.4 g protein.
Rating: 4 stars from 1 reviews
Cheese and Meatball Soup
By MirandaLee


Category: Cheese
Keywords: Meat, Kid Friendly, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 6

Ingredients: water, whole kernel corn, potato, celery, carrot, onion, Tabasco sauce, ground beef, egg, salt, Tabasco sauce

Instructions:
Meatballs: mix ingredients together thoroughly.
Shape into medium size  meatballs.
Place uncooked meatballs and all other ingredients, except Cheez  Whiz, in electric slow cooker.
Stir gently.
Cover and cook on setting # 2 (low)  for 8 to 10 hours.
Before serving add Cheez Whiz, stirring gently until well  blended.

Nutrition per serving: 457.6 calories, 28.7 g fat (14.8 g saturated), 139.2 mg cholesterol, 1849.1 mg sodium, 22.8 g carbohydrate (2.3 g fiber, 7.8 g sugar), 26.6 g protein.
Rating: 4 stars from 2 reviews
French Meatball Soup
By GothicGranola


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

Ingredients: rice, ground beef round, egg, onion, garlic, parsley, nutmeg, dry red wine, beef broth

Instructions:
Add rice to 1 cup water.
Boil 5 minutes; drain well.
Blend rice,
ground round, egg, onion, garlic, parsley, and nutmeg; form into  small meatballs.
Add wine   to broth; bring to boil.
Drop meatballs  into hot broth, one to at time. Bring to boil again; reduce heat.  Simmer 20 minutes.
Add salt and pepper.
Microwave: Add rice to 1 c.  salted water.
Bring to a boil.
Hold 5 minutes; drain well.
Combine  meatball ingredients as above. Bring wine and broth to a boil.
Drop  meatballs into hot broth, one at time. Bring to a boil again.
Hold  10 minutes.
Add salt and pepper.
Food Exchange per serving: 1 MEAT  EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 71  Source: The Complete Diabetic Cookbook by Mary Jane Finsand  Brought to you and yours by Nancy O'Brion and her Meal-Master  MMMMM

Nutrition per serving: 276.4 calories, 11 g fat (3.8 g saturated), 100.7 mg cholesterol, 775.3 mg sodium, 21.3 g carbohydrate (0.5 g fiber, 0.8 g sugar), 16.4 g protein.
Spicy Southwestern Meatball Soup
By - Carla -

This soup is a little bit of work, but well worth it in the end.  Garnish with lime wedges, sour cream, diced avocado, cilantro sprigs on top.  Recipe was adopted and has been edited by me February 2005.  This recipe is courtesy of Souther Home by Design.

Category: Lunch/Snacks
Keywords: Vegetable, Meat, Southwestern U.S., < 4 Hours
Prep time: 30M | Cook time: 40M | Total time: 1H10M

Ingredients: lean ground beef, ground cumin, salt, fresh cilantro, egg, onion, carrots, diced tomatoes with green chilies, zucchini, garlic cloves, ground cumin, ground coriander, tomato paste, chipotle pepper, adobo sauce, chicken broth, black beans, frozen corn kernels, kosher salt, fresh cilantro

Instructions:
Combine ground beef, breadcrumbs, fajita seasoning, cumin, salt, cilantro, and egg until well-combined.  Shape mixture into 1-inch meatballs and arrange on a lightly greased baking sheet.
Bake at 400°F for 12 to 15 minutes or until browned, turning occasionally.
Sauté onion and carrot in hot oil in a Dutch oven for 4 to 5 minutes or until tender.
Add zucchini, garlic, cumin, coriander, tomato paste, chipotle pepper, and adobo sauce; cook for 2 to 3 minutes, stirring constantly (Do not let garlic brown).
Stir in meatballs, chicken broth, diced tomatoes, black beans, corn, and salt.
Bring to a boil; reduce heat, and simmer, covered, 35 minutes.
Stir in cilantro.
Garnish as desired with lime wedges, sour cream, diced avocado, or cilantro sprigs and enjoy!

Nutrition per serving: 410.8 calories, 15.2 g fat (4.4 g saturated), 80.1 mg cholesterol, 1156.3 mg sodium, 43.5 g carbohydrate (8 g fiber, 4 g sugar), 28.5 g protein.
Rating: 5 stars from 4 reviews
Rainbow Risotto
By Dave5003


Category: Rice
Keywords: < 60 Mins
Prep time: 50M | Cook time:  | Total time: 50M
Yield: 1 batch

Ingredients: butter, onion, ground turmeric, rice, vegetable marrow, fresh peas, zucchini, black pepper

Instructions:
Heat oil and butter in a large saucepan, add onion and turmeric and  cook for 2-3 minutes.
Stir in rice and stock (if using Knorr's pour in  the entire soup, the vegetables add flavor and color), bring to boil,  then reduce heat, cover and simmer for 15 minutes or until rice is tender  and most of the liquid is absorbed.
Boil, steam or microwave pumpkin and peas, separately, until tender.
Drain and add to rice mixture with red pepper zucchini.
Co ok for 4-5  minutes longer or until heated through.
Season to taste with black  pepper and serve immediately.
Variations: Use any vegetables you have and don't be limited by the vegetables in  this recipe.  Choose vegetables in season and those your family enjoy most!

Nutrition per serving: 1856.6 calories, 29 g fat (10 g saturated), 30.5 mg cholesterol, 136 mg sodium, 356.5 g carbohydrate (19.2 g fiber, 21.6 g sugar), 39.1 g protein.
Rating: 4 stars from 1 reviews
Greek Sour Cream Cake
By Dave5003


Category: Dessert
Keywords: Greek, European, < 60 Mins, Oven
Prep time: 15M | Cook time: 45M | Total time: 1H
Servings: 12

Ingredients: butter, sugar, eggs, cake flour, baking powder, baking soda, milk, sour cream, vanilla, sugar, water, lemon wedge

Instructions:
Prepare syrup: boil syrup ingredients 10 minutes and let cool.
Cake: melt butter and cool.
Then cream with sugar and eggs.
Add mixed flour(  baking powder,soda) alternately with milk and sour cream to the batter.
Stir in vanilla.
Pour into a greased 9 x 13 pan.
Bake in a 350F oven  about 35 minutes or until tested done. POUR COOLED SYRUP OVER HOT CAKE.
Let cake cool completely before cutting.

Nutrition per serving: 592.7 calories, 21.8 g fat (12.8 g saturated), 129.6 mg cholesterol, 330.6 mg sodium, 94.9 g carbohydrate (0.6 g fiber, 67.5 g sugar), 6.3 g protein.
Rating: 4 stars from 2 reviews
Chocolate Hazelnut Brandy Torte with Biscotti
By Dave5003


Category: Dessert
Keywords: Cookie & Brownie, Fruit, Nuts, Low Protein, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 6

Ingredients: butter, eggs, sugar, brandy, whole toasted hazelnuts

Instructions:
1/2  cup           Whole toasted hazelnuts In top of double boiler melt chocolate and butter together.
In large bowl, with electric mixer, beat eggs and sugar at high speed until lemon colored.
Add the chocolate/butter mixture and beat at medium speed until the butter is  completely mixed in.
Add the brandy and mix throughly.
Pour the mixture over the biscuits.
Mix well.
Line a 9" cake pan with plastic wrap.
Pour in the mixture  and cover  with plastic wrap.
Freeze until ready to serve.

Nutrition per serving: 771 calories, 56.7 g fat (30.2 g saturated), 151.8 mg cholesterol, 481.9 mg sodium, 62.5 g carbohydrate (4.2 g fiber, 40.1 g sugar), 8.4 g protein.
Rating: 4 stars from 1 reviews
Veggie Soup
By Dancer


Category: Low Protein
Keywords: Low Cholesterol, Healthy, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 6

Ingredients: water, water, brown rice, green pepper, onion, celery, carrots, olive oil, chicken broth, fresh basil, dried basil, fresh parsley, dried parsley, pepper

Instructions:
Bring 1 3/4 cups of water to a boil in a 2-quart pot. Add brown rice, cover and  cook over low heat for 50 minutes.
In a large pot, heat oil over medium heat and add chopped vegetables and the remaining water.
Cook until softened.
Add chicken broth, basil, parsley and pepper and cook over medium-high heat  until it comes to a boil.
Reduce heat to low, cover and cook 30 minutes.
Add  cooked brown rice and heat over low another 5 minutes.

Nutrition per serving: 117.8 calories, 3.5 g fat (0.6 g saturated), 0 mg cholesterol, 337.9 mg sodium, 17.6 g carbohydrate (2.1 g fiber, 3.3 g sugar), 4.3 g protein.
Rating: 5 stars from 4 reviews
General Tso's Chicken
By Ray Atkinson


Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, Chinese, Asian, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 4

Ingredients: boneless chicken breast, dark soy sauce, gingerroot, cornstarch, roasted sichuan peppercorn, dark soy sauce, salt, sugar

Instructions:
CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain.
Put it  into a bowl together with the soy sauce, ginger, cornstarch and 1 teaspoon  sesame oil.
Mix well, and then let the mixture marinate for about 20 minutes.
Heat the oil in a wok or large skillet until it is very hot. Remove the chicken  from the marinade with a slotted spoon.
Add it to the pan and stir-fry it for 2 minutes until it br owns.
Remove it and  leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons.
Reheat the pan over a high heat and then add the  dried chiles.
Stir-fry them for 10 seconds, and then return the chicken to the  pan.
Add the rest of the ingredients and stir-fry for 4 minutes, mixing well.
Serve the dish at once.

Nutrition per serving: 342.8 calories, 27.8 g fat (4.9 g saturated), 54.5 mg cholesterol, 538 mg sodium, 4.4 g carbohydrate (0.6 g fiber, 2.4 g sugar), 18.8 g protein.
Rating: 3 stars from 1 reviews
Bobota
By Dave5003


Category: Dessert
Keywords: Greek, European, < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 1

Ingredients: butter, sugar, eggs, milk, baking powder, salt, water, sugar, lemons, cinnamon stick

Instructions:
Cake: Cream butter and then cream in sugar with 6 beaten egg yolks.
Add the muffin mix, milk, baking powder, salt and extract. Stir well by hand ( not with mixer ). Beat egg whites stiff and fold into mixture. Place mixture in a greased 10 x 14 inch pan.
Bake on a 350F oven about 40 minutes or tested done. Remove from oven and cool in pan until warm.
Cut into squares or diamonds.
Pour on hot syrup.
Sprinkle with almonds.Garnish with maraschino cherries.
Note: make syrup while cake is baking.
Bring all syrup ingredients to a boil and boil until a thickened syrup.( maybe about 20 minutes  or less )

Nutrition per serving: 6826.9 calories, 279.8 g fat (147 g saturated), 1655.8 mg cholesterol, 6818.1 mg sodium, 1026.5 g carbohydrate (34.4 g fiber, 772.5 g sugar), 83.3 g protein.
Beef Pasta with Tomato-Spinach Sauce
By Dancer


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

Ingredients: round tip steak, garlic, olive oil, rotini pasta, fresh spinach leaves, parmesan cheese

Instructions:
Stack beef steaks; cut lengthwise in half and then crosswise into 1 inch wide  strips.
In medium bowl, combine beef, garlic and oil; toss to coat. set aside.  Cook pasta according to package directions, adding spinach to water during last  minute of cooking.
Drain well; do not rinse. Meanwhile heat large skillet over  medium-high heat until hot. Add beef (1/2 at a time ) and stir-fry 1 minute or  until outside is no longer pink.
(Do no overcook ) Remove from skillet with  slotted spoon; keep warm.
In same skillet, add tomatoes and cook over  medium-high heat until sauce is thickened.
Return beef to skillet and add pasta  mixture; heat through, mixing lightly.
Stir in 3 tablespoons cheese; garnish  with remaining cheese.

Nutrition per serving: 516.6 calories, 20.5 g fat (7.9 g saturated), 80.3 mg cholesterol, 440.1 mg sodium, 48.7 g carbohydrate (4.3 g fiber, 5.7 g sugar), 34 g protein.
Rating: 4.5 stars from 2 reviews
Sloppy Joes
By Carole Reu


Category: Lunch/Snacks
Keywords: Meat, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 5

Ingredients: extra lean beef, onion, green bell pepper, garlic, water, vinegar, brown sugar, chili powder, Worcestershire sauce, salt, Tabasco sauce

Instructions:
Cook and stir ground beef, onion, green pepper, and garlic in a large skillet over medium-high heat until beef is brown.
Drain fat.
Stir in undrained tomatoes, water, oat bran, vinegar, brown sugar, chili powder, Worcestershire sauce, salt and Tabasco sauce.
Bring to boiling; reduce heat.
Simmer covered, for 5 minutes more or until mixture is desired consistency.
Spoon mixture onto hamburger buns.

Nutrition per serving: 154.1 calories, 2.2 g fat (0.6 g saturated), 0 mg cholesterol, 233.8 mg sodium, 29.4 g carbohydrate (2.5 g fiber, 6.5 g sugar), 5.2 g protein.
Rating: 4 stars from 2 reviews
Slow-Simmered Chicken
By Doreen Randal


Category: Whole Chicken
Keywords: Chicken, Poultry, Meat, Weeknight, < 4 Hours
Prep time: 15M | Cook time: 2H6M | Total time: 2H21M
Servings: 4

Ingredients: chicken, salt, ginger, onions, Chinese cabbage, savoy cabbage

Instructions:
Blanch chicken in boiling water 6 minutes, skimming any scum from the surface.   Drain well.
Rub it inside and out with the salt and stuff with a mixture of the  ginger, crumbled stock cube, onion and gherkins.
Put the stuffed chicken in a  flameproof casserole with 5 cups water.
Bring to the boil; then put the  casserole in the oven, preheated to 180 C.
Cook for 1 hour 20 minutes, turning  the chicken once.  Take the chicken out and arrange the cabbage wedges in the  liquid place the chicken on top.
Return the casserole to the oven and cook for  a further 40 minutes, Serve straight from the casserole or from a large warmed  tureen.

Nutrition per serving: 517.3 calories, 34.5 g fat (9.9 g saturated), 171.3 mg cholesterol, 1698 mg sodium, 6.1 g carbohydrate (0.8 g fiber, 2.6 g sugar), 43.2 g protein.
Sock It to Me Cake
By Mary Lord

This most delicious recipe is straight off the back of the Duncan Hines cake mix box, but any good cake mix will do.

Category: Dessert
Keywords: < 60 Mins, Oven
Prep time: 10M | Cook time: 45M | Total time: 55M
Yield: 1 cake

Ingredients: eggs, sour cream, water, sugar, brown sugar, cinnamon, confectioners' sugar, milk

Instructions:
Preheat oven to 375°F.
Grease and flour a 10-inch tube or bundt pan.
For streusel filling, combine 2 tablespoons cake mix, brown sugar, and cinnamon in medium  bowl; stir in pecans.
For cake, combine remaining cake mix, eggs, sour cream, oil, water, and sugar in a bowl.
Beat at medium speed with electric mixer for 2 minutes.
Pour two-thirds of batter into pan, sprinkle struesel filling.
Spoon  remaining batter over filling.
Bake for 45 to 55 minutes or until toothpick  inserted in center comes out clean.
Cool in pan 25 minutes, and invert onto a  serving plate, and then cool completely.
For glaze combine confectioners'  sugar and milk in a small bowl.
Stir until smooth, and then drizzle onto cake.

Nutrition per serving: 431.8 calories, 22.3 g fat (5.1 g saturated), 73 mg cholesterol, 397 mg sodium, 53.6 g carbohydrate (1.7 g fiber, 35.9 g sugar), 6.4 g protein.
Rating: 5 stars from 13 reviews