Purim: Poppy Seed Bundt Cake II

1 (18.25 ounce) package yellow cake mix1 cup vegetable oil1 cup sour cream1/4 cup poppy seeds1/2 cup white sugar4 eggsPreheat oven to 325 degrees F (165 degrees C). Grease and sugar a 10 inch Bundt pan. In a large bowl, combine cake mix, oil, sour cream, poppy seeds and sugar. Mix until smooth. Beat in eggs one at a time. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Amount Per Serving  Calories: 394 | Total Fat: 25.9g | Cholesterol: 68mg Powered by ESHA Nutrient Database

Servings Per Recipe: 14

Amount Per Serving

Calories: 394

Total Fat: 25.9gCholesterol: 68mgSodium: 272mgTotal Carbs: 37.4g    Dietary Fiber: 0.6gProtein: 4.4g VIEW DETAILED NUTRITION
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Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

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Purim: Sun-Dried Tomato Hummus | Submitted By: MARKCOSENZA

4 cloves garlic1 teaspoon salt3 tablespoons tahini paste1/4 cup fresh lemon juice2 (15.5 ounce) cans garbanzo beans, drained1/2 cup olive oil1/2 cup oil-packed sun-dried tomatoes, drained1/4 cup finely shredded fresh basil2 tablespoons olive oil1/8 teaspoon paprika (optional)Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in. Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving. Amount Per Serving  Calories: 163 | Total Fat: 10.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 163

Total Fat: 10.6gCholesterol: 0mgSodium: 349mgTotal Carbs: 14.6g    Dietary Fiber: 2.9gProtein: 3.5g VIEW DETAILED NUTRITION
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Purim: Swiss Chard with Garbanzo Beans and Fresh Tomatoes | Submitted By: Syd

2 tablespoons olive oil1 shallot, chopped2 green onions, chopped1/2 cup garbanzo beans, drainedsalt and pepper to taste1 bunch red Swiss chard, rinsed and chopped1 tomato, sliced1/2 lemon, juicedHeat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste. Amount Per Serving  Calories: 122 | Total Fat: 7.3g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Swiss Chard with Garbanzo Beans and Fresh Tomatoes

Servings Per Recipe: 4

Amount Per Serving

Calories: 122

Total Fat: 7.3gCholesterol: 0mgSodium: 311mgTotal Carbs: 13.3g    Dietary Fiber: 3.2gProtein: 3.2g VIEW DETAILED NUTRITION
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I loved this, but then maybe I'm biased because I grew up on stuff like this with it's classic and simple Italian flavors and ingredients! Swiss Chard has always been my favorite vegetable and is sweeter and more tender than other greens (also great for adding to soups). The stalks need extra cooking time, so I sliced and cooked them separately in boiling, salted water until tender. Not wanting to open a can of garbanzo beans for just a half cup, I used the full can. I left out the green onion, but added extra shallots and fresh minced garlic. Adding the lemon at the end was something I don't generally do, but enjoyed. For those looking for old-fashioned, traditional Italian cooking and need an Italian side dish to complete their meal, this is a great and authentic choice. Was this review helpful? [ YES ]
19 users found this review helpful I loved this, but then maybe I'm biased because I grew up on stuff like this with it's classic... Reviewed on Feb. 14, 2008 by whoot    Swiss chard is a favorite here, in quiche, sauteed as a veg, etc. Get a good loaf of bread. I had a multi grain organic. Start the saute with the chopped shallots and 1/2 lb sliced mushrooms. S&P lightly with each addition. I had cannelleni beans on hand, and used a 1 lb can, drained and rinsed. Since it's mid winter, I subbed one 14.5 oz can of diced tomatoes in puree. Sprinkle in some pasta or Italian seasoning and freeze dried basil. Add in the chard and chopped stems. Add a bit of veggie "broth from the box" if needed. Cover and cook a bit. Just let the chard shrink a bit, and not get grey. Then nestle a few eggs into spoon hollows in the veggie stew. Cover, and check every three minutes. Mine took about 9 minutes on very low to give perfectly set, not runny eggs with creamy yolks. Was this review helpful? [ YES ]
15 users found this review helpful Swiss chard is a favorite here, in quiche, sauteed as a veg, etc. Get a good loaf of bread....

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Purim: Babovka (Poppyseed Rings) | Submitted By: Carol Ponec-Nemec

1/4 cup warm milk1 (.25 ounce) package active dry yeast1/2 cup white sugar1 cup milk1/2 cup margarine1 teaspoon salt2 eggs, beaten1/2 teaspoon vanilla extract1 pinch ground mace1 pinch ground ginger4 cups all-purpose flour42 ounces poppyseed filling2 tablespoons margarine, meltedPlace 1/4 cup milk in a small saucepan and warm over a low flame. NOTE: BE SURE THAT MILK IS WARM, NOT HOT, TO THE TOUCH. Add the yeast and l teaspoon sugar. Cover and let rise until creamy. Heat the 1 cup milk in a small saucepan until it bubbles, then remove from heat. Add butter or margarine and stir until melted; let cool. Add remaining sugar and salt and stir until dissolved; then add beaten eggs, yeast mixture, vanilla, mace and ginger and mix together. Add 3 l/2 to 4 cups flour and stir until smooth. Place dough in a large lightly oiled bowl. Cover tightly with aluminum foil and set in the refrigerator overnight. Preheat oven to 375 degrees F (190 degrees C). Turn dough out onto a lightly floured surface and divide in half. Roll out on floured board like a jellyroll, large and oblong. Evenly spread one can of poppyseed filling over each piece of dough, then roll up each piece and pinch the ends together to form circle two circles. Place each ring in a lightly greased round cake pan with a hole in the center; press rings down to flatten. With kitchen shears, make about 22 cuts, each 3/4 inch deep. Twist each piece slightly so that the rolls fan out from the center of the pan. Brush or drizzle melted butter or margarine on top of the rolls, cover and let rise in a warm place for l l/2 hours, or until doubled in size. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes or until golden. Amount Per Serving  Calories: 465 | Total Fat: 14.8g | Cholesterol: 28mg

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Purim: Poppy Seed Bundt Cake III | Submitted By: Susie

1 (18.25 ounce) package yellow cake mix1 (3.4 ounce) package instant vanilla pudding mix2 tablespoons poppy seeds1 cup water1/2 cup vegetable oil4 eggs1 teaspoon almond extractPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix, pudding mix and poppy seeds. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Amount Per Serving  Calories: 246 | Total Fat: 12.3g | Cholesterol: 54mg

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Purim: Sour Cream Poppy Seed Cake | Submitted By: MY2ANGELS

1 (18.25 ounce) package yellow cake mix1 (3.5 ounce) package instant vanilla pudding mix1/2 cup vegetable oil4 eggs1 cup sour cream1/2 cup orange juice1/4 cup poppy seedsPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs, sour cream and juice. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in the poppy seeds. Pour batter into prepared pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes in the pan. Remove from pan, then sprinkle with confectioners' sugar before serving. Amount Per Serving  Calories: 327 | Total Fat: 18.1g | Cholesterol: 69mg

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Reviewed on Feb. 9, 2005 by STACIS    I took this to work, for a bake sale, and came away with an empty plate. Everyone loved it, and commented on how moist it was. I tinkered with the recipe a tad, adding the fresh zest of one orange to the batter. Also, going on some of the other reviews, I made a simple glaze of powdered sugar and orange juice, with a little orange zest added in, and drizzled that over the cake. Yum!! Was this review helpful? [ YES ]
9 users found this review helpful I took this to work, for a bake sale, and came away with an empty plate. Everyone loved it,... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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