xiaoxl/recipe_data huggingface dataset:
Vegetarian Four Cheese Lasagna
Category: world-cuisine
By BLACK_CAT52

This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella.

Ingredients:
2 cups peeled and diced pumpkin
1  eggplant, sliced into 1/2 inch rounds
5  tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
⅔ cup pesto
2  eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 ⅓ cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes.  Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes.  Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed.  Fold roasted pumpkin into ricotta mixture. Spoon half of the tomato sauce into a 9x13 baking dish.  Lay two pasta sheets over the sauce.  Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture.  Cover with two more pasta sheets.   Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes.  Sprinkle with half the mozzarella.  Top with remaining two sheets of pasta.  Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 - 9x13 dish

Calories: 451.2
Fat: 29.5 g
Saturated fat: 14.9 g
Carbohydrates: 20.4 g
Sugars: 8.8 g
Dietary fiber: 4.8 g
Protein: 28.8 g
Cholesterol: 124.4 mg
Sodium: 1175.8 mg
Cherry Vanilla Protein Oatmeal


Ingredients:
water, old fashioned oats, quick-cooking oats, salt, dried cherries, vanilla extract, low-fat milk

Directions:
Put water, oats, salt and cherries into a medium sized saucepan.
Bring to a boil, reduce the heat and simmer for about 5 minutes for Old Fashioned Oats, or 1 minute for Quick Cooking Oats.
Remove from heat. Stir in the vanilla extract, protein powder and cherry jam. Put into serving bowls and pour 2 tablespoons of milk over each bowl.
Teddy Bear Vacation Cupcakes


Ingredients:
water, egg, graham cracker, sugar, graham crackers

Directions:
Heat oven to 350 for shiny pans or 325 for dark or nonstick. Place baking cups in 24 regular sized muffin cups.
In large bowl make cake mix as directed on box. Divide evenly among muffin cups.
Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan to cooling rack. Cool completely, about 30 minute.
Stir blue food color into frosting until blended. Frost cupcakes.
Cut 1 1/2 inch pieces from fruit snack roll, peel off paper backing. Use fruit snack as beach towel, crushed graham snacks, blue sugar, teddy bears, umbrellas, gummy candies and fish crackers to decorate.
Buffalo Shrimp
Category: seafood
By JIGGYnFL

This is the BEST...you can adjust the intensity of the buffalo sauce to your liking.  We like it HOT!!

Ingredients:
2 cups all-purpose flour
2 tablespoons Creole-style seasoning
1 tablespoon garlic powder
1 tablespoon ground cayenne pepper
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 pound large shrimp, peeled and deveined with tails attached
4 cups oil for frying
4 cloves garlic, minced
2 ½ tablespoons butter
6 ounces hot pepper sauce
1 teaspoon ground cayenne pepper

Directions:
In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well. Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture. Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag. In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C). Remove shrimp from refrigerator and shake a second time in flour mixture. Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 625.7
Fat: 32.1 g
Saturated fat: 7.5 g
Carbohydrates: 54.4 g
Sugars: 1.6 g
Dietary fiber: 3.1 g
Protein: 30.1 g
Cholesterol: 198.5 mg
Sodium: 2128.8 mg
Doughnut Muffins
Category: bread
By Debbie

Muffins which taste like doughnuts, topped with a delicious cinnamon sugar mixture.

Ingredients:
⅓ cup shortening
1 cup white sugar
1  egg
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup milk
½ cup white sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, cream together shortening and 1 cup sugar; beat in egg. Stir together flour, baking powder, salt and 1/4 teaspoon cinnamon. Stir flour into egg mixture alternately with milk. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. While muffins bake, combine 1/2 cup sugar and 1 teaspoon cinnamon. Remove muffins from pan and let cool for 5 minutes. While muffins are still warm, roll tops of muffins in cinnamon sugar mixture.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 dozen

Calories: 215.8
Fat: 6.5 g
Saturated fat: 1.7 g
Carbohydrates: 37.7 g
Sugars: 25.5 g
Dietary fiber: 0.5 g
Protein: 2.5 g
Cholesterol: 16.3 mg
Sodium: 152.2 mg
Coconut Soup With Chicken, Galanga Root : Tom Kha Kai


Ingredients:
water, chicken broth, chicken breasts, coconut milk, galangal, onion, mushrooms, salt, fish sauce

Directions:
Put the chicken broth or water into the pot and bring to boil over medium to medium high heat.
Add salt, lemongrass, galanga allow to simmer for 10 minutes Reduce the medium heat. Add sliced chicken in to the pot- do not stir until the soup boils again to avoid the releasing it's smell.
Add flavor by fish sauce and lime juice. Store and taste should be sour first, not too creaminess. Serve with hot boil rice. BON APPÉTIT.
Veal Forestier


Ingredients:
all-purpose flour, butter, mushroom, dry vermouth, water, salt, pepper, parsley, cherry tomatoes, parsley sprig

Directions:
Start to prepare about 50 minutes before serving.
On cutting board, with meat mallet or dull edge of French knife, pound veal cutlets to 1/8" thickness.
Cut cutlets into about 3" by 2" pieces.
On a sheet of waxed paper, coat cutlets lightly in flour.
In a 10" skillet, over medium-high heat, in hot butter, cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces as the brown and adding more butter as needed.
Add mushrooms, vermouth, water, salt and pepper to skillet; heat to boiling.
Reduce heat to low; cover and simmer 5 minutes or until mushrooms are tender.
Return meat to skillet; heat through.
Stir in chopped parsley.
Serve with sauteed cherry tomatoes and garnish with a sprig of parsley.
Gyros Burgers
Category: world-cuisine
By Anonymous

This is a Greek/American lamb and beef mixture version of the traditional Greek pork or lamb Gyros (or Gyro). Serve on warm pita bread with tzatziki sauce, and thinly sliced onion, tomato and lettuce.

Ingredients:
½ pound lean ground beef
½ pound lean ground lamb
½  onion, grated
2 cloves garlic, pressed
1 slice bread, toasted and crumbled
½ teaspoon dried savory
½ teaspoon ground allspice
½ teaspoon ground coriander
½ teaspoon salt
½ teaspoon ground black pepper
1 dash ground cumin

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil grate. In large bowl, combine ground beef, ground lamb, onion, garlic and bread crumbs. Season with savory, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8 inch to 1/4 inch thick). Cook patties for 5 to 7 minutes on each side, or until cooked through.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 338
Fat: 25.4 g
Saturated fat: 10.6 g
Carbohydrates: 5.7 g
Sugars: 0.9 g
Dietary fiber: 0.8 g
Protein: 20.3 g
Cholesterol: 84 mg
Sodium: 407.5 mg
Danish Almond Puff
Category: bread
By WarringEagle

My mom used to make this Almond Puff every year for Christmas. It is very elegant and pretty--and surprisingly easy to make. I almost always have every ingredient already in my cupboard. I made it myself for the first time and my husband loved it. I'm planning to make it for his mom when she comes to visit. This is a fun one to share.

Ingredients:
1 cup all-purpose flour
½ cup butter, softened
2 tablespoons water
½ cup butter
1 cup water
1 teaspoon almond extract
3  eggs, beaten
1 cup all-purpose flour
1 cup confectioners' sugar
1 teaspoon almond extract
1 tablespoon milk, or as needed
2 tablespoons candy sprinkles

Directions:
Place 1 cup of flour in a medium bowl. Mix in butter using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside. Preheat the oven to 350 degrees F (175 degrees C). In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet. Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting. To make the frosting, mix together the confectioners' sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.

Prep time: 15 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 8 servings

Calories: 423.8
Fat: 25.9 g
Saturated fat: 15.2 g
Carbohydrates: 42 g
Sugars: 17.9 g
Dietary fiber: 0.8 g
Protein: 5.9 g
Cholesterol: 130.9 mg
Sodium: 192.7 mg
Quick Chocolate Frosting
Category: desserts
By K. Myhre

Great on the Chocolate Walnut Cookies!

Ingredients:
5 ⅓ tablespoons butter, softened
½ cup unsweetened cocoa powder
1 pinch salt
3 tablespoons boiling water
1 ½ cups confectioners' sugar

Directions:
In a large bowl, cream the butter.  Add in cocoa, salt and boiling water, stirring until smooth. Add powdered sugar and beat until frosting reaches a spreadable consistency.  If frosting seems too thick, add water.  If it seems too thin, add powdered sugar. Spread on cooled cookies, such as Frosted Chocolate Walnut Goodies.

Yields: 3 cups

Calories: 55.8
Fat: 2.8 g
Saturated fat: 1.8 g
Carbohydrates: 8.5 g
Sugars: 7.4 g
Dietary fiber: 0.5 g
Protein: 0.4 g
Cholesterol: 6.8 mg
Sodium: 25.1 mg
Broccoli Cornbread


Ingredients:
frozen broccoli, eggs, onion, cheddar cheese, butter, salt, garlic powder

Directions:
Press broccoli between paper towels to remove excess moisture.
Combine cornbread mix, eggs, onions, cheese, butter and seasonings.
Stir well.
Stir in broccoli.
(Batter will be thick] Pour mixture into a greased 8 inch square pan.
Bake 375 degrees for 25 to 30 minutes or until golden brown.
Cool slightly and cut into squares.
Hazelnut (Nutella) Filled Cream Puffs


Ingredients:
water, butter, salt, flour, eggs, hazelnuts, strawberry

Directions:
1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat. Beat in flour, stirring constantly, until mixture forms a ball. Remove pan from heat, and let cool for 5 minutes.
3. Beat in eggs, one at a time, at medium speed with an electric mixer until mixture is smooth.
4. Spoon or pipe dough into 10 (2-inch] mounds onto prepared baking sheet. Bake for 30 to 33 minutes or until puffed and golden brown. Set aside to cool.
5. Cut cream puffs in half horizontally. Remove soft dough from inside. Spoon Nutella into bottoms of cream puffs and sprinkle with hazelnuts. Cover with tops of cream puffs. Garnish with whipped cream, chocolate and Strawberries, if desired.
6. Serve freshly made or chilled.
Ka-Bam Kabobs  Marinade


Ingredients:
Worcestershire sauce, soy sauce, olive oil, garlic

Directions:
Toss pieces or full steaks in Baby Bam Seasoning in a large bowl., Add remaining ingredients to the bowl and stir., Cover and refrigerate for 2 - 4 hours., Grill meat and enjoy!
Salmon Salad Sandwich
Category: seafood
By Dee Sweets

'Tuna' salad sandwich with a twist (salmon)! Substitute to your liking to make it even more flavorful.

Ingredients:
1 (6 ounce) can pink salmon, drained
½ cup Greek yogurt
¼ cup chopped celery
1 tablespoon Dijon mustard
½ teaspoon lemon juice
¼ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch paprika, or to taste
1  onion, halved, divided
4 slices gluten-free bread slices, toasted
½  avocado, sliced, or to taste
1 cup baby spinach leaves

Directions:
Combine salmon, Greek yogurt, celery, mustard, lemon juice, garlic powder, salt, pepper, and paprika in a medium bowl. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill 1 onion half until tender and beginning to caramelize, 5 to 7 minutes per side. Remove from grill; slice when cool enough to handle. Spread salmon salad over each slice of bread. Top with grilled onions, avocado, and baby spinach.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 2 sandwiches

Calories: 613.5
Fat: 31.8 g
Saturated fat: 5.9 g
Carbohydrates: 55.5 g
Sugars: 8.7 g
Dietary fiber: 10.9 g
Protein: 27.2 g
Cholesterol: 48.7 mg
Sodium: 691.7 mg
Easy and Delicious Scalloped Potatoes


Ingredients:
light cream cheese, light sour cream, chicken broth, potatoes, deli ham, cheddar cheese, green onion

Directions:
Preheat oven to 350°F.
Mix cream cheese, sour cream, and chicken broth in a large bowl until well blended.
Add potatoes, ham, green onions, and most of the cheese.  Stir to coat all ingredients.
Spoon into a greased 9" square baking dish and sprinkle with remaining cheese.
Bake about 1 hour, or until potatoes are tender.
Caramel Apple Cider Floats


Ingredients:
ice cream, apple cider, ginger ale

Directions:
Divide ice cream between two glasses. Pour cider and ginger ale over ice cream until foam reaches the top.
Drizzle with caramel and garnish with dried apple slice.
Panko Crusted Chicken Salad With Pomegranate Balsamic Dressing


Ingredients:
boneless skinless chicken breast halves, salt, pepper, eggs, water, panko breadcrumbs, butter, olive oil, feta cheese, plums, olive oil, pomegranate juice, honey, olive oil

Directions:
Place chicken between 2 sheets plastic wrap and pound to 1/2 inch thickness.
Sprinkle breasts with salt and pepper. In deep dish, place eggs and stir in water. In another dish, place panko. Dredge each chicken breast in egg wash, let excess drip off and then place in panko. Coat both sides of chicken with panko and press so panko adheres.
In sauté pan over medium high heat, place butter and olive oil. Add chicken and cook about 10 minutes, turning once. Chicken should register 165° F on an instant read thermometer.
Remove chicken from pan and cut into slices.
On each of 4 serving plates, place greens and top with chicken. Add Caramelized Fruit and feta. Drizzle with Pomegranate Balsamic Dressing. Enjoy!
Caramelized Fruit:
Cut 2 firm plums and 2 firm peaches into halves to remove pits. If fresh fruit is unavailable, frozen may be used. Cut pitted fruit into 6 wedges. In saucepan over medium heat, place 1 teaspoon olive oil. Add fruit and cook 4 minutes on each side, just until fruit starts to turn brown and caramelize. Remove from heat and set aside.
Pomegranate Balsamic Dressing:
In small saucepan over medium heat, place 3/4 cup pomegranate juice and 1/4 cup balsamic vinegar. Cook about 20 minutes, stirring often, until syrupy. Stir in 2 tablespoons honey and 3 tablespoons orange juice and simmer about 5 minutes. Remove from heat and whisk in 1/2 cup olive oil.
Everyday Food Lemon and Olive Chicken


Ingredients:
chicken breast halves, olive oil, lemons, onions, garlic, green olives, reduced-sodium chicken broth, dried thyme, crushed red pepper flakes

Directions:
Sprinkle the chicken with 1 tsp.
each salt and pepper.
In a large skillet, heat 2 Tbsp.
of the olive oil over medium heat.
In two batches, sear the chiken, skin side first, until golden brown, about 3 minutes on each side.
Transfer the chicken to a plate.
Cut the lemons in half lengthwise and then into thin slices crosswise.
If the skillet is dry, add the remaining 1 Tbsp.
oil.
Add the onions and garlic and cook over medium heat until soft but not brown, about 3 minutes.
Stir in lemon slices, olives, stock, and 2 cups water.
Bring to a boil, reduce the heat, and simmer for 10 minutes.
Put the chicken on top of the vegetables, pour in any accumulated juices from the plate, sprinkle with thyme and crushed red pepper.
Cover and simmer until the chicken is just cooked through, about 15 minutes.
Apple Cider Beef Stew
Category: soups-stews-and-chili
By CHARLESTONCSA

Cubed stew beef combines with apples and apple cider to create a simple and sweet meal for the whole family to enjoy! Serve with a hearty, crusty bread.

Ingredients:
3 tablespoons all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
2 pounds cubed beef stew meat
3 tablespoons olive oil
2 ½ cups apple cider
¾ cup water
¼ cup apple cider vinegar
1 large bay leaf
4  carrots, sliced
3  potatoes, cubed
2  onions, diced
2  celery stalks, chopped
1 large McIntosh apple, sliced

Directions:
Combine flour, salt, pepper, and thyme in a bowl. Toss beef cubes in the flour mixture. Heat olive oil in a Dutch oven or large pot over medium-high heat. Working in batches, brown beef cubes on all sides. Combine browned meat, apple cider, water, and cider vinegar in the pot and bring it to a boil. Add bay leaf; reduce heat to low. Simmer, partially covered, for 1 hour. Stir in carrots, potatoes, onions, celery, and apple and simmer until the vegetables are tender, about 1 hour more.

Prep time: 30 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 45 mins
Yields: 6 servings

Calories: 525.9
Fat: 22.2 g
Saturated fat: 7 g
Carbohydrates: 51.5 g
Sugars: 21.4 g
Dietary fiber: 6.1 g
Protein: 29.9 g
Cholesterol: 81.3 mg
Sodium: 891.1 mg
Brownie Caramel Cheesecake


Ingredients:
egg, cold water, evaporated milk, cream cheese, white sugar, vanilla extract, eggs

Directions:
Preheat oven to 350 degrees. Grease bottom and sides of a 9 inches springform pan.
In a small bowl, mix together brownie mix, 1 egg, oil, and water. Spread into the prepared pan. Bake in oven for 25 minutes. Cool 10 minutes.
Melt the caramels with the evaporated milk over low heat in a heavy saucepan.  Stir often and heat until mixture has a smooth consistency. Reserve 1/3 cup of caramel mixture and pour the remainder over the warm, baked brownie crust.
In a large bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge and remove the rim of the pan. Heat reserved caramel mixture and drizzle over cheesecake. Drizzle with chocolate topping.
Sweet Bread (Barbados)


Ingredients:
shortening, coconut, flour, baking powder, salt, sugar, raisins, egg, evaporated milk, butter, sugar, hot water

Directions:
Grease two loaf pans with shortening and set your oven to 350 degrees.
Mix the dry ingredients with the raisins in a large bowl.
Add the egg, milk, butter and almond essence. Mix until you have a firm dough.
Divide the dough in half and press down into the loaf pans.
Mix the sugar and hot water and, using a pastry brush, brush the tops of each loaf.
Bake for one hour, or until a toothpick comes out clean. Let cool, then remove from pans.
Chilly Day Chili


Ingredients:
onions, green bell pepper, lean ground beef, diced tomatoes, fresh tomatoes, tomato sauce, ketchup, chili powder, salt, pepper, red kidney beans

Directions:
In a large skillet, saute onions and bell pepper in vegetable oil for 1-2 minutes; add ground beef and cook until browned; drain fat.
Stir in tomatoes, tomato sauce, ketchup, chili powder, salt, and pepper; simmer, uncovered for 30 minutes, stirring occasionally.
Add beans and continue simmering for 15 minutes longer.
Lime-Mint Pound Cake with Strawberry Filling
Category: desserts
By Kim

This pound cake is a combination of some of my favorite flavors. It's predominately strawberry and lime, with a subtle, refreshing hint of mint that hits just on the back of your tongue. This cake is just as good without the mint, however--so if you're not a fan, feel free to omit it.

Ingredients:
2 ½ cups frozen strawberries
4 ½ teaspoons white sugar
1 ½ teaspoons freshly squeezed lime juice
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups white sugar
1 cup unsalted butter, softened
6 large eggs, at room temperature
¼ cup freshly squeezed lime juice
2 tablespoons lime zest
1 teaspoon vanilla extract
1 cup whole-milk plain Greek yogurt, at room temperature
⅓ cup finely chopped fresh mint leaves

Directions:
Place strawberries, sugar, and lime juice for filling in a nonreactive pot over medium heat and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until mixture has thickened and reduced to about 1 cup, 20 to 25 minutes. Mash strawberries into smaller pieces with the back of a wooden spoon. Remove from heat and allow to cool to room temperature. Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®). Whisk flour, baking soda, baking powder, and salt together in a bowl. Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Mix in lime juice, lime zest, and vanilla extract. Pour 1/3 of the dry ingredients into the wet ingredients and mix until just combined. Mix in 1/2 of the yogurt until just combined. Repeat once more with flour and yogurt, then with remaining flour. Gently fold in mint leaves. Pour 1/3 of the batter into the prepared pan. Carefully spoon the cooled filling over the batter, keeping it away from the sides and center tube of the pan. Carefully spoon remaining batter over the filling and smooth the top. Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Prep time: 30 mins
Cook time: 1 hr 25 mins
Total time: 2 hrs 25 mins
Yields: 1 Bundt(R) cake

Calories: 429
Fat: 19.9 g
Saturated fat: 11.4 g
Carbohydrates: 56.3 g
Sugars: 29.8 g
Dietary fiber: 1.9 g
Protein: 7.8 g
Cholesterol: 137.4 mg
Sodium: 219.3 mg
Audrey's Oriental Chicken


Ingredients:
brown sugar, vinegar, pineapple chunks, onion, boneless chicken breasts, cornstarch, soy sauce, green pepper

Directions:
In a medium bowl, combine sugar and cornstarch.
Gradually stir in vinegar and soy sauce.
Stir in pineapple, green pepper and onion, set aside.
Heat oil in wok.
Add chicken and stir fry, just until tender, and chicken has turned white.
Add pineapple and vegetable mixture; stir until well mixed.
Cover and simmer over low heat 15 minutes.