mdivanisova/recipes_data_food.com huggingface dataset:
Chinese Beef and Broccoli
By lkadlec


Category: Vegetable
Keywords: Meat, Chinese, Asian, Very Low Carbs, Low Cholesterol, Healthy, < 60 Mins
Prep time: 35M | Cook time: 10M | Total time: 45M
Servings: 4

Ingredients: soy sauce, dry sherry, cornstarch, frozen broccoli, garlic clove, fresh ginger, salt

Instructions:
Slice the steak against the grain into very thin slices.
Combine the soy sauce, sherry, and cornstarch and pour this mixture over the steak.
Marinate the meat for 15 minutes.
While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger.
Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef.
Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green.
Serve hot. This is low in carbohydrates.

Nutrition per serving: 300.1 calories, 16.5 g fat (5.1 g saturated), 46.5 mg cholesterol, 592.4 mg sodium, 7.1 g carbohydrate (3.5 g fiber, 1.8 g sugar), 28.3 g protein.
Rating: 5 stars from 29 reviews
Buche de Noel
By lkadlec


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

Ingredients: cake flour, baking powder, salt, eggs, sugar, brewed coffee, vanilla, butter, light corn syrup, heavy cream, instant coffee, powdered sugar

Instructions:
Sift flour, cocoa, baking powder and salt together in a small bowl; set aside.  In separate bowl beat eggs until thick and creamy.
Gradually add sugar, beating constantly until mixture is very thick.
Stir in coffee & vanilla.
Fold in flour mixture. Spread batter evenly in pan.
Bake at 375 degrees for 12 minutes.
Sprinkle kitchen towel with powdered sugar, invert cake onto towel, remove waxed paper and roll cake and towel jelly roll fashion.
Cool.
When cake has cooled unroll, spr ead with filling, reroll.
Beat cream until stiff.
Add instant coffee and powdered sugar.
Melt chocolate chips with coffee over hot, not boiling water.
Cool.
Beat butter in small bowl until light and fluffy.
Beat corn syrup and egg yolks into butter.
Stir in cooled chocolate mixture. SPECIAL NOTE: This is a very good recipe for a vertical layer cake.  After the cake has cooled cut it into 3 3-1/2" wide strips.
Fill then roll in one continuous strip, turn sideways so you have a 3-1/2" high cake.  Frost as usual.
This looks like a regular 2 layer cake until you cut into it.

Nutrition per serving: 6382.4 calories, 402.5 g fat (241.1 g saturated), 2366.8 mg cholesterol, 2816.4 mg sodium, 697.3 g carbohydrate (19.4 g fiber, 421.9 g sugar), 60.9 g protein.
Parsnip Pie
By Doreen Randal


Category: Vegetable
Keywords: European, Very Low Carbs, Low Protein, Low Cholesterol, < 30 Mins, Oven, Easy
Prep time: 20M | Cook time: 10M | Total time: 30M
Servings: 4

Ingredients: parsnip, butter

Instructions:
Peel and cook parsnips (the amount required).
Strain and mash well with a little butter.
Place in a buttered pie dish and smooth down with a knife.
While hot spread a knob of butter over and sprinkle with dried breadcrumbs.
Put in a hot oven or under a grill until golden brown about 10 minutes,
Serve meat and other vegetables. (Freezes well).

Nutrition per serving: 0 calories, 0 g fat (0 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g carbohydrate (0 g fiber, 0 g sugar), 0 g protein.
Rating: 5 stars from 2 reviews
Seven Layer Magic Bars
By Cheryl Thebeau-Blev


Category: Bar Cookie
Keywords: Dessert, Cookie & Brownie, < 60 Mins, For Large Groups, Oven
Prep time: 10M | Cook time: 25M | Total time: 35M
Servings: 36
Yield: 24-35 bars

Ingredients: butter, margarine, graham cracker crumbs, sweetened condensed milk, chocolate chips, flaked coconut

Instructions:
Preheat oven to 350 (325 for glass dish). In 13x9" baking pan, melt butter in  oven.
Sprinkle crumbs over butter.
Pour sweetened condensed milk over crumbs.
top with remaining ingredients in order listed; press down firmly.
Bake 25  minutes or until lightly browned.
Cool.
Chill if desired.
Cut into bars.
Store  covered at room temperature. TIP: for perfectly cut cookie bars: line entire pan (including sides) with a sheet of aluminum foil first.
When bars are baked, cool; lift of edges of foil to remove from pan.
Cut into individual squares.
Lift off of foil.
Keebler/ReaLemon/Borden.

Nutrition per serving: 157.6 calories, 9.5 g fat (5.3 g saturated), 10.5 mg cholesterol, 92.3 mg sodium, 17.4 g carbohydrate (1 g fiber, 14.1 g sugar), 2.2 g protein.
Rating: 5 stars from 29 reviews
Peppered Fish in Herbed Butter
By Doreen Randal


Category: Very Low Carbs
Keywords: High Protein, High In..., Microwave, < 15 Mins, Easy
Prep time: 1M | Cook time: 6M | Total time: 7M
Servings: 4

Ingredients: pepper, butter, lemon juice, parsley, thyme

Instructions:
Sprinkle fish with pepper.
Combine butter, juice and herbs in a large shallow dish, cook on HIGH for 1 minutes.
Add the fish in a single layer, cover and cook on HIGH for 5 minutes or until fish is tender.

Nutrition per serving: 191 calories, 13.3 g fat (7.9 g saturated), 93.7 mg cholesterol, 173.3 mg sodium, 0.4 g carbohydrate (0.1 g fiber, 0.1 g sugar), 17 g protein.
Rating: 4 stars from 2 reviews
Beef Jerky
By STEVE BEDELL


Category: Lunch/Snacks
Keywords: Meat, Low Cholesterol, Healthy, Weeknight, Oven, Easy
Prep time: 5M | Cook time: 24H | Total time: 24H5M
Yield: 1 batch

Ingredients: london broil beef, soy sauce, garlic

Instructions:
Take a raw London broil, slice thin across the grain.
Place in a large glass bowl, and cover with soy sauce (I use the 'lite' kind) 'until the beef is swimming in it!
Mince a few cloves of garlic, add, stir well.
Cover and refrigerate for about a day.
To dry, I usually used a food dehydrator. You can also dry them in a gas oven set to 170F. by placing parchment paper directly on the oven racks, then the beef strips. Either way, check on them every couple of hours, turning as they begin to dry.
Store in a sealed container when completely dry.

Nutrition per serving: 13.4 calories, 0 g fat (0 g saturated), 0 mg cholesterol, 1.5 mg sodium, 3 g carbohydrate (0.2 g fiber, 0.1 g sugar), 0.6 g protein.
Rating: 4 stars from 1 reviews
Coconut Macaroon Cheesecake
By Nancy Van Ess


Category: Cheesecake
Keywords: Dessert, Coconut, Fruit, Nuts, Weeknight, For Large Groups, Oven
Prep time: 30M | Cook time: 1H20M | Total time: 7H40M
Servings: 14

Ingredients: coconut, pecans, butter, margarine, cream cheese, sugar, vanilla extract, eggs, vanilla extract, sugar, coconut

Instructions:
In a small bowl combine 1 cup toasted coconut, ground pecans and butter.
Press  onto bottom of 9"  spring-form pan.
Set aside. In a l arge bowl beat cream cheese with electric mixer on low speed; gradually  add 1/2 cup sugar, 1/2 teaspoon vanilla and almond extract. Beat until fluffy.
Add 3 whole eggs; beat on low speed just until combined.
Pour into crust-lined  pan.
Bake 350 degrees for 35 min.
(won't be done). Meanwhile, in a small mixing bowl beat egg white and remaining vanilla with an  electric mixer until soft peaks form (tips curl); gradually beat in the 1/3 cup  sugar until stiff peaks form.
Fold in 2/3 cup toasted coconut. Carefully spread  atop partially baked cheesecake. Return to oven and bake 20 min.
more. Cool on  wire rack for 15 min.
Loosen side of cheesecake from pan.
Cool 30 min.
more;  remove side of pan.
Cool completely.
Cover and chill at least 4 hours before  serving.
To serve, garnish with strawberries and/or additional toasted coconut.                    - - - - - - - - - - - - - - - - - -

Nutrition per serving: 338.7 calories, 28.7 g fat (16.8 g saturated), 97.8 mg cholesterol, 193.8 mg sodium, 17 g carbohydrate (2 g fiber, 14.4 g sugar), 5.6 g protein.
Rating: 4.5 stars from 2 reviews
Chicken Fajitas
By tranch


Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, Mexican, Very Low Carbs, Easy
Prep time: 8H | Cook time: 10M | Total time: 8H10M
Servings: 8

Ingredients: olive oil, lime juice, sugar, salt, cumin, red wine vinegar, onion, oregano, pepper, garlic cloves, red bell pepper, green bell pepper, yellow bell pepper, boneless skinless chicken breasts

Instructions:
Combine all ingredients, except tortillas, in a large bowl, mix well and  refrigerate overnight.
Drain mixture.
In a large skillet, over medium high heat, add 2 tablespoons olive oil and saute chicken mixture until chicken is no longer pink.
Serve in tortillas.

Nutrition per serving: 273.4 calories, 16.6 g fat (2.5 g saturated), 72.6 mg cholesterol, 280.2 mg sodium, 5.5 g carbohydrate (1 g fiber, 2 g sugar), 24.8 g protein.
Rating: 5 stars from 20 reviews
Apple and Ginger Dessert Pizza
By Doreen Randal


Category: Dessert
Keywords: Apple, Fruit, Healthy, < 60 Mins, Oven
Prep time: 0S | Cook time: 45M | Total time: 45M

Ingredients: dried yeast, sugar, water, flour, butter, egg, sultana, brandy, butter, ground ginger, water, maple syrup, green apple, red apple, butter

Instructions:
To make the base:- Combine yeast, sugar and water in a small bowl.
Stand bowl  covered with plastic wrap, in a small place for 10 minutes until the mixture is  foamy.
Sift flour into a large bowl and make a well in centre. Add yeast  mixture, butter and egg; mix with a knife to a soft dough.
Turn out onto a  lightly floured surface; knead for 5 minutes until smooth and elastic.
Place  in a oiled bowl, cover with plastic wrap; stand in a warm place for 1 hour or  until doubled in size. To Make Topping:- Peel, core the apples and cut into slices.
Combine sultanas  and brandy in a small bowl and set aside.  Melt butter in pan, add ginger; stir  to combine.  Add water and maple syrup; cook over a low heat for 4 minutes until thickened slightly.
Cool.
Preheat oven to 210°C.
Brush a 30cm round pizza tray with melted butter.
Knead dough again for 1 minute, roll out to a 26cm round.
Place onto prepared tray tuck edges under to form a rim.
Drain sultanas,  sprinkle over base.  Arrange apple slice over the base, drizzle with syrup.
Brush rim of base with a little melted butter.
Bake for 25 minutes until crust  is golden brown.
Serve warm with whipped cream.

Nutrition per serving: 317.5 calories, 10.1 g fat (5.9 g saturated), 54 mg cholesterol, 93.1 mg sodium, 50 g carbohydrate (3.3 g fiber, 20 g sugar), 5.6 g protein.
Apple Brown Betty
By tranch


Category: Dessert
Keywords: Apple, Fruit, Low Protein, Summer, < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 8

Ingredients: unsalted butter, granny smith apples, granulated sugar, all-purpose flour

Instructions:
Preheat oven to 400 degrees.
Cut apples into 1/4 inch slices and place in a  bowl.
Combine with granulated sugar and flour.
Brush a 9 X 13 inch pan with some butter and sprinkle bottom with 1 cup of breadcrumbs.
Sprinkle 1/2 cup  granulated sugar over breadcrumbs and top with half the apples.
Repeat layers  with remaining ingredients.Drizzle top with remaining butter and sprinkle evenly with superfine sugar.
Bake on middle rack in oven until bubbling and browned,  about 45 minutes.
Cool on a rack.
Cut into squares and serve warm or at room  temperature.                    - - - - - - - - - - - - - - - - - -

Nutrition per serving: 616.9 calories, 25.6 g fat (15.1 g saturated), 61 mg cholesterol, 301.8 mg sodium, 94.8 g carbohydrate (7 g fiber, 57.9 g sugar), 6.6 g protein.
Rating: 5 stars from 1 reviews
Bisquick Apple Cinnamon Muffins
By Carole Reu


Category: Quick Breads
Keywords: Breads, Breakfast, Lunch/Snacks, Apple, Fruit, < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 12

Ingredients: egg, Bisquick baking mix, apple, sugar, 1% low-fat milk, canola oil, cinnamon

Instructions:
Preheat oven to 400.
Spray with nonstick cooking spray bottom only of 12 medium size muffin cups.
Beat egg slightly, stir in remaining ingredients just till  moistened.
Divide batter evenly among cups.
Bake until golden brown, 15 to 17  minutes.

Nutrition per serving: 150.2 calories, 6.2 g fat (1.2 g saturated), 16.6 mg cholesterol, 228 mg sodium, 21.2 g carbohydrate (0.9 g fiber, 9.6 g sugar), 2.7 g protein.
Rating: 4.5 stars from 13 reviews
Apple Juice Marinade
By Marg CaymanDesigns


Category: Poultry
Keywords: Apple, Fruit, Meat, Free Of..., < 15 Mins, Easy
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 1

Ingredients: soy sauce, honey, lemon juice, garlic powder, dry mustard, ginger

Instructions:
Combine all ingredients.
Marinade meat all day or over night.  Excellent for grilled pork chops.

Nutrition per serving: 376.8 calories, 0.5 g fat (0.1 g saturated), 0 mg cholesterol, 4029.9 mg sodium, 92.6 g carbohydrate (1.3 g fiber, 85.5 g sugar), 8.5 g protein.
Rating: 4.5 stars from 8 reviews
Vanilla Cake
By WildlifeDi


Category: Dessert
Keywords: < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 1 10 inch tube cake

Ingredients: shortening, sugar, eggs, flour, milk, baking powder, vanilla

Instructions:
Cream shortening and sugar, add eggs and beat. Add flour, milk and baking  powder.
Add vanilla and nuts.
Place in greased and floured pan.
Bake at 350  degrees until top of cake springs back when touched (about 30 minutes).

Nutrition per serving: 2933.7 calories, 123.4 g fat (34.7 g saturated), 406.2 mg cholesterol, 1359 mg sodium, 407.8 g carbohydrate (6.8 g fiber, 202.3 g sugar), 46.4 g protein.
Rating: 4.5 stars from 12 reviews
Better Than Sex Cake II
By WildlifeDi


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

Ingredients: instant vanilla pudding, sour cream, water, eggs, chocolate chips, pecans, German chocolate bar

Instructions:
Mix cake mix, pudding, sour cream, oil, water and eggs  together.
Fold in chocolate chips and pecans.
Shave 1 German  chocolate bar.
Stir into batter and mix well.
Bake at 350 degrees  for 35 to 40 minutes in 9 x 13-inch pan, floured and greased.

Nutrition per serving: 5469.8 calories, 322.1 g fat (89.4 g saturated), 692.9 mg cholesterol, 5299.4 mg sodium, 625.4 g carbohydrate (21 g fiber, 422.8 g sugar), 59 g protein.
Rating: 5 stars from 3 reviews
Barley &amp; Mushroom Stuffed Green Bell Peppers
By Cindy Hartlin


Category: Vegetable
Keywords: Low Cholesterol, Healthy, < 60 Mins, Oven
Prep time: 15M | Cook time: 30M | Total time: 45M
Servings: 4

Ingredients: mushrooms, onion, pearl barley, parsley, thyme, pepper, monterey jack cheese, bell peppers

Instructions:
Preheat oven to 350°F.
Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned.
Stir in  the barley, parsley, thyme and pepper (ground). Stir in the cheese;  set aside.
Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith.
If necessary, make a thin slice on the  bottom of each pepper to balance. Spoon 1/4 of the mixture into each  pepper.
Stand the peppers upright in a baking dish just large enough to accommodate them.
Pour the sauce into the baking dish.
Bake 30  minutes or until the peppers are tender.

Nutrition per serving: 503.9 calories, 14.9 g fat (6.6 g saturated), 26.4 mg cholesterol, 429.6 mg sodium, 77.9 g carbohydrate (16.5 g fiber, 11.7 g sugar), 18.1 g protein.
Rating: 5 stars from 4 reviews
Ground Beef Stuffed Green Bell Peppers With Cheese
By Cindy Hartlin

We had these not too long ago and we both decided that they needed a little more seasoning. We put a little hot pepper sauce on them and they were much better. I would probably include 2 teaspoons in the meat mix the next time that I make them.

Category: Long Grain Rice
Keywords: Rice, Cheese, Vegetable, Meat, < 60 Mins, Oven
Prep time: 15M | Cook time: 35M | Total time: 50M
Servings: 3
Yield: 6 peppers

Ingredients: green peppers, beef, onion, tomatoes, long grain rice, water, salt, Worcestershire sauce, cheddar cheese

Instructions:
Cut off the tops of green peppers; discard seeds and membranes.
Chop enough of the tops to make 1/4 cup, set aside.
Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
Sprinkle insides of the peppers lightly with salt.
In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper.
in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water.
add rice to beef mixture.
Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
Bake, covered in a 350 degree oven for      30    minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.

Nutrition per serving: 1389.5 calories, 120.9 g fat (52.8 g saturated), 189.4 mg cholesterol, 1089.4 mg sodium, 49.1 g carbohydrate (8.3 g fiber, 13.4 g sugar), 28.5 g protein.
Rating: 5 stars from 339 reviews
Crisfield Crab Dabs
By Crab Place

"This dish is not only easy, it's fun to serve. When the bacon is cooked,  transfer to a serving platter and serve warm."

Category: Crab
Keywords: < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 30 appetizers

Ingredients: jumbo lump crab meat, dry sherry, chives, dry mustard, salt, bacon, mayonnaise

Instructions:
Remove cartilage from crab meat. Combine all ingredients except bacon.
Mix  thoroughly.
Chill for 30 minutes.
Portion crab mixture with a tablespoon.
Shape into small rolls.
Wrap bacon around crab rolls and secure with a  toothpick.
Place crab rolls on a broiler pan.
Broil about 4 inches from  source of heat for 8 to 10 minutes or until bacon is crisp.
Turn carefully.
Broil 4 to 5 minutes longer.
Makes 30 hors d'oeuvres.

Nutrition per serving: 35.5 calories, 2.1 g fat (0.5 g saturated), 14.2 mg cholesterol, 102.3 mg sodium, 0.8 g carbohydrate (0 g fiber, 0.2 g sugar), 3.1 g protein.
Peach Vinegar
By - Carla -

The flavour is subtle, fruity and fresh. Add to fruit salads or use to create a special glaze for pork dishes.
For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. 
-=Attention=-
Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.

Category: Fruit
Keywords: < 15 Mins, Easy
Prep time: 5M | Cook time:  | Total time: 5M
Yield: 2 cups

Ingredients: white wine vinegar

Instructions:
In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
Stir in the peach cubes and cook 1 minutes.
Pour the warmed peach-vinegar mixture into a 1 quart glass jar and allow to cool to room temperature before capping with an acid-proof lid (about 15 minutes).
Store vinegar in a cool, dark place; Shake daily for 1 week.
After one week has passed strain peach vinegar through cheesecloth, rebottle and label.

Nutrition per serving: 88.7 calories, 0.6 g fat (0 g saturated), 0 mg cholesterol, 0 mg sodium, 21.7 g carbohydrate (3.4 g fiber, 19.1 g sugar), 2.1 g protein.
Herbal Vinegar with Garlic & Basil
By - Carla -

Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. 
For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. 
-=Attention=-
Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.

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

Ingredients: garlic, fresh basil, white wine vinegar

Instructions:
In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
Bruise basil and loosely fill clean glass jars with basil and halved garlic cloves.
Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place 2 weeks, shaking occasionally.
After two weeks have passed strain through cheesecloth and rebottle.
Add a few fresh basil leaves to the bottle for identification purposes and visual appeal.

Nutrition per serving: 29.6 calories, 0.3 g fat (0 g saturated), 0 mg cholesterol, 3.8 mg sodium, 5.8 g carbohydrate (1.9 g fiber, 0.2 g sugar), 1.9 g protein.
Rating: 5 stars from 1 reviews
Ginger Apple Vinegar
By - Carla -

Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan.
For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. 
-=Attention=-
Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.

Category: Apple
Keywords: Fruit, < 15 Mins, Easy
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 1 cup

Ingredients: fresh ginger, apple cider vinegar, sugar

Instructions:
In a glass or stainless steel sauce pan heat the apple cider vinegar with 1 tsp sugar on the stove to where it is warm, but not boiling.
Loosely fill a clean glass jar with ginger.
Pour the warmed apple cider vinegar over the ginger and cap tightly with an acid-proof lid; store in a cool, dark place 2 weeks, shaking occasionally.
After two weeks have passed strain through cheesecloth and rebottle.

Nutrition per serving: 66.4 calories, 0 g fat (0 g saturated), 0 mg cholesterol, 11.9 mg sodium, 6.4 g carbohydrate (0 g fiber, 5.2 g sugar), 0 g protein.
Perfectly Spiced Banana Bread
By lkadlec


Category: Quick Breads
Keywords: Breads, Fruit, Oven, < 4 Hours
Prep time: 0S | Cook time: 1H5M | Total time: 1H5M
Servings: 8
Yield: 1 loaf

Ingredients: all-purpose flour, baking powder, baking soda, salt, ginger, allspice, nutmeg, lemon zest, butter, margarine, sugar, eggs, bananas

Instructions:
Preheat oven to 350°F.
Grease 9 x 5 inch loaf pan.
Sift flour,baking powder,  baking soda, salt, ginger, allspice and nutmeg together in bowl.
Add lemon zest and almonds.
Stir until combined.
Set aside. Beat butter in large mixing bowl until soft and creamy.
Beat in sugar until light and fluffy.
Add eggs and beat until thoroughly blended.
Beat in flour mixture alternately with bananas until mixture is well blended.
Pour into prepared pan.
Bake in center of oven 1 hour to 1 hour 5 minutes, or until toothpick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes.
Invert from pan and cool completely on rack.
Variation: Banana-walnut or -pecan bread: Omit almonds.
Add 3/4 cup coarsely chopped walnuts or pecans with bananas.

Nutrition per serving: 318.2 calories, 13.1 g fat (7.8 g saturated), 77 mg cholesterol, 434.9 mg sodium, 46.6 g carbohydrate (1.5 g fiber, 22.3 g sugar), 4.8 g protein.
Rating: 5 stars from 98 reviews