xiaoxl/recipe_data huggingface dataset:
Chili Pesto Chicken Pasta


Ingredients:
farfalle pasta, boneless skinless chicken breast halves, red chilies, green onions, sun-dried tomato pesto, parmesan cheese

Directions:
Cook pasta in a large saucepan of boiling water according to the package instructions.
Drain.
Meanwhile, cut the chorizo into 3/4 in slices and cut the chicken breasts into strips.
Heat a large skillet.
Add the chorizo and cook, stirring, over high heat for 2 minutes.
Add the chicken strips, chiles and green onions and cook, stirring, for 5 minutes, or until the chicken is lightly browned.
Stir in the pesto and cream and simmer for 5 minutes, or until the chicken is tender.
Remove from the heat and stir in the Parmesan.
Toss with the pasta and serve at once.
Garlic-Lemon Green Beans


Ingredients:
green beans, olive oil, garlic, lemon juice, parmesan cheese

Directions:
Steam green beans until tender, then drain., Heat olive oil in pan over medium heat and saute garlic 1 minute., Add beans and turn to coat with oil., Add lemon juice, salt& pepper and mix., Serve sprinkled with Parmesan cheese.
Turkey & Stuffing Casserole


Ingredients:
boiling water, butter, broccoli, milk, monterey jack cheese, American cheese

Directions:
Add water and melted butter to stuffing, mix., Cover bottom of 9x13 baking dish with stuffing., Arrange broccoli and turkey over stuffing., In separate bowl, mix soup, milk, and 1/2 cup of each kind of cheese., Pour over broccoli and turkey layer., Sprinkle remaining cheese over soup layer., Bake at 350 for 30 minutes.
Fried Mac and Cheese Balls
Category: main-dish
By erinrhodes813

A fun and easy recipe that the kids and guests will love! It's super cheesy and absolutely one of my faves. No need for spoons with this mac dish!!

Ingredients:
1 (7.25 ounce) package macaroni and cheese mix
2 tablespoons butter
¼ cup milk
1 cup shredded Cheddar cheese
¾ cup pimento cheese spread
1 cup shredded Italian cheese blend
2 cups Italian seasoned bread crumbs
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon white sugar
¼ teaspoon salt
1 pinch cayenne pepper, or to taste
4  eggs
3 tablespoons milk
4 cups peanut oil for frying, or as needed

Directions:
Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package. While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours. Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading. Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

Prep time: 40 mins
Cook time: 30 mins
Total time: 7 hrs 10 mins
Yields: 24 pieces

Calories: 543.2
Fat: 32.3 g
Saturated fat: 14 g
Carbohydrates: 42.1 g
Sugars: 6.9 g
Dietary fiber: 2.2 g
Protein: 20.4 g
Cholesterol: 146.5 mg
Sodium: 1204 mg
Veggie Cincy Chili


Ingredients:
onions, zucchini, carrots, green pepper, garlic cloves, diced tomatoes, tomato sauce, hot chili powder, sugar, cinnamon, salt, allspice

Directions:
Cook onion over med-high for 5 minutes (add water as needed to keep from sticking].
Add zucchini, carrots, peppers & garlic.  Cook 5 minutes.
Add remaining (except beans].  Bring to boil, reduce to simmer, cover & cook 30 minutes.
Add beans, stir & re-cover for 15 minutes.
Serve over cooked pasta.  Add cheese, crackers & additional onions to taste.
Mexican Capirotada
Category: world-cuisine
By dromero1013

This is a traditional Mexican bread pudding served during Lent. It is commonly made with piloncillo (Mexican brown sugar).

Ingredients:
3 cups water
3 cups brown sugar, divided
2  cinnamon sticks
2 cups butter, softened
2 loaves sliced white bread, toasted
¼ teaspoon ground cinnamon, or to taste
¼ teaspoon ground nutmeg, or to taste
⅛ teaspoon ground cloves, or to taste
2 cups raisins
2 cups peanuts
1 pound shredded sharp Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil. Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 24 servings

Calories: 489.6
Fat: 29 g
Saturated fat: 14.8 g
Carbohydrates: 49.6 g
Sugars: 27 g
Dietary fiber: 2.5 g
Protein: 11 g
Cholesterol: 60.5 mg
Sodium: 590.3 mg
Potato and Smoked Salmon Lasagna


Ingredients:
butter, leek, garlic clove, fresh flat-leaf parsley, fresh spinach, coarse salt, bottled clam juice, heavy cream, fresh tarragon, smoked salmon

Directions:
Preheat the oven to 350°F.
Melt the butter in a large, heavy skillet.
Stir in the leek and cook over medium heat, stirring occasionally, until just tender, about 5 minutes.
Add the mushrooms and cook, stirring, until softened, about 6 minutes.
Transfer to a large bowl and add the garlic and parsley.
Wipe out the skillet.
Add the spinach and toss over medium-high heat until wilted, about 2 minutes.
Stir the spinach into the mushrooms and season with coarse salt.
In a small bowl, combine the clam juice, cream, tarragon and 1 tsp coarse salt.
In a large bowl, rinse the potato slices in cold running water until the water runs clear.
Drain the potato slices and pat dry.
In a 9 X 13 inch non-reactive baking dish, arrange 1/3 of the potatoes, overlapping the slices.
Spread ½ the spinach-mushroom mixture over the potatoes and sprinkle with half of the smoked salmon.
Repeat the process with another ½ the remaining potato slices and all the other ½ of the spinach-mushroom mixture.
Cover with the last potato layer and pour the cream mixture evenly over the top.
Cover the lasagne with foil and bake for 1 hour.
Uncover and bake for about 30 minutes longer, or until the potatoes are tender and golden.
Note: The lasagne can be made 1 day ahead to this point; cover and refrigerate.
Let return to room temperature, then rewarm in a 350F oven for about 30 minutes.
Preheat the broiler.
Broil the lasagne for about 1 minute, until the potatoes are crisp.
Let cool slightly before serving.
Sock it to Me Cake V
Category: desserts
By ARVILLALAR

This version of the popular Sock it to Me Cake is made from scratch. It consists of a rich yellow cake baked in a tube pan with a streak of cinnamon, brown sugar and pecans in the center.

Ingredients:
3 cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 cup butter
2 cups white sugar
6  eggs
1 (8 ounce) container sour cream
1 teaspoon vanilla extract
3 tablespoons ground cinnamon
3 tablespoons brown sugar
½ cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda and salt. Set aside. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla.  Beat in the flour mixture until well blended. Pour batter into prepared pan. Pour half of batter into prepared tube pan. Sprinkle with cinnamon, brown sugar and nuts. Pour in remaining batter. Bake in the preheated oven for 90 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.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 1 - 10 inch tube pan

Calories: 378.2
Fat: 19 g
Saturated fat: 10 g
Carbohydrates: 47.7 g
Sugars: 27.9 g
Dietary fiber: 1.6 g
Protein: 5.7 g
Cholesterol: 106.5 mg
Sodium: 172.8 mg
Three Bean Macaroni Salad


Ingredients:
macaroni, celery, hard-boiled eggs, Miracle Whip, sea salt, black pepper

Directions:
In a large bowl; combine macaroni, 3 bean salad, celery and eggs; blend in slad dressing, relish, salt and pepper.
Chill at least 1 hour; if desired you can use 2 of the boiled eggs in the salad and slice the remaining egg and use as garnish.
PERFECT RICE KRISPIE TREATS


Ingredients:
butter, marshmallows

Directions:
On stovetop, melt butter on low., Once butter is completely melted, add 80 marshmallows., Continue to stir and melt on low until all marshmallows have melted., Once marshmallows are melted, turn stovetop heat off and stir in  rice krispies., Stir well until all rice krispies are completely coated., Transfer into a greased 9x13 pan., Let set for about a minute, then press into pan.
Mussels Mariniere
Category: seafood
By Christine

This is a simple recipe.  Most of the work is preparing the mussels; cooking takes very little time.  When you have finished eating the mussels, dip bread in the buttery wine sauce.

Ingredients:
4 quarts mussels, cleaned and debearded
2 cloves garlic, minced
1  onion, chopped
6 tablespoons chopped fresh parsley
1  bay leaf
¼ teaspoon dried thyme
2 cups white wine
3 tablespoons butter, divided

Directions:
Scrub mussels.  Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife.  Discard those that do not close when you handle them and any with broken shells.  Set aside. Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot.  Bring to boil.  Lower heat, and cook 2 minutes.  Add mussels, and cover.  Cook just until shells open, 3 to 4 minutes.  Do not overcook.  Remove mussels from sauce, and place in bowls. Strain liquid, and return to pot.  Add remaining butter and parsley.  Heat until butter melts.  Pour over mussels.

Prep time: 35 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 4 servings

Calories: 297.7
Fat: 10.1 g
Saturated fat: 5.6 g
Carbohydrates: 10.3 g
Sugars: 4.2 g
Dietary fiber: 0.7 g
Protein: 18.6 g
Cholesterol: 69.6 mg
Sodium: 329.6 mg
Super Duper Zucchini Muffins
Category: bread
By Jessi

These muffins are nutritious, low in fat, and most important of all, taste delicious!

Ingredients:
2 ¼ cups all-purpose flour
1 cup white sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
½ cup shortening
¼ cup sour milk
2  eggs, lightly beaten
1 ½ cups shredded zucchini
1 teaspoon vanilla extract
½ cup chopped walnuts
¼ cup brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners. In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 295.1
Fat: 13 g
Saturated fat: 2.8 g
Carbohydrates: 41.1 g
Sugars: 22 g
Dietary fiber: 1.3 g
Protein: 4.6 g
Cholesterol: 31.2 mg
Sodium: 244.8 mg
Banana Cinnamon Roll Casserole
Category: breakfast-and-brunch
By megannp

A new version of French toast casserole. I had some left over cinnamon rolls that had become stale and still wanted to use them so I came up with this recipe and it was a huge hit at my Sunday brunch.

Ingredients:
4 large stale cinnamon rolls
1 ½ cups milk
5  eggs
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2  bananas, divided
½ cup brown sugar

Directions:
Slice cinnamon rolls into 1-inch squares. Whisk milk, eggs, vanilla extract, and cinnamon together in a bowl. Slice 1 banana and layer on bottom of a 9x13-inch baking dish; top with brown sugar. Layer cinnamon roll squares on top of banana. Pour egg mixture over cinnamon rolls; press cinnamon rolls with a spatula to allow egg mixture to fully coat. Cover with aluminum foil and refrigerate until egg mixture is absorbed, 1 hour to overnight. Preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven until firm, about 50 minutes. Remove aluminum foil and bake until golden brown, about 10 minutes more. Remove from oven and let stand for 10 minutes. Slice remaining banana and place on top to serve.

Prep time: 15 mins
Cook time: 1 hr
Total time: 2 hrs 25 mins
Yields: 4 cinnamon rolls

Calories: 305
Fat: 10.9 g
Saturated fat: 2.9 g
Carbohydrates: 44.3 g
Sugars: 19.5 g
Dietary fiber: 2.1 g
Protein: 8.4 g
Cholesterol: 147.3 mg
Sodium: 225.8 mg
Red Lobster Low Fat Cheddar Bay Biscuits


Ingredients:
Bisquick, nonfat milk, fat free sharp cheddar cheese, butter

Directions:
Combine the Bisquick, milk and cheese., Bake in oven at 450 degrees for 8-10 minutes., Mix butter and garlic salt melt in microwave., Pour butter mixture over the biscuits after done baking.
Frosty Caterpillar Dessert


Ingredients:
"miniature marshmallows"

Directions:
Sprinkle cookie crumbs on serving platter. Arrange sherbert scoops in a zigzag pattern over crumbs, forming a caterpillar.
For eyes, press chocolate chips into the first scoop.
Using a toothpick, make two small holes above eyes.
For antennae,  insert the end of a licorice piece ino each marshmallow; insert the other end of licorice in the holes.
Add red hot for nose.
Press Dots onto the back of the caterpillar.
Garnish with gummy worms.
Serve immediately or cover lightly with plactic wrap and keep in freezer.
Pumpkin Garlic Soup


Ingredients:
pumpkin, garlic cloves, dry white wine, butter, heavy cream, dried mustard, Worcestershire sauce

Directions:
Melt Butter in pot and cook garlic.
Pour in Pumpkin.
Stir in Chicken Stock until smooth. Add dried mustard and Worcestershire Sauce if desired.
Cook for approximately 20 minutes.
Add White Wine.
Stir in Heavy Cream in the last 1-2 minutes and cook only until warmed through. Season to taste.
Fettuccini With Artichoke, Seitan, and Sun-Dried Tomato


Ingredients:
seitan, sun-dried tomatoes, artichoke heart, garlic cloves, olive oil, white wine, lemon juice, dried basil leaves, dried thyme, black pepper

Directions:
Put half of the olive oil into a skillet, and add the garlic. Cook over low heat for about two minutes.
Add the cooking wine, lemon juice, artichoke and tomato to the skillet. Cook for another two minutes.
Add the seitan, and cook for about a minute and a half.
Turn the heat up to high. Add the pasta, spices, and remaining olive oil, and stir fry for about 45 seconds.
Veggie Pizza


Ingredients:
cream cheese, sour cream, Hellmanns Mayonnaise, onions, cheddar cheese

Directions:
Spray Jelly Roll pan with cooking spray.
Spread Pizza Crust out in pan and bake according to crust directions.
Allow baked crust to cool.
In medium mixing bowl mix: cream cheese, sour cream, Hellmann's Mayonnaise, chopped onion, and dry dip mix together, and spread over cooled crust to cover entire crust.
Top off crust with the chopped assorted vegetables and olives.
Then sprinkle grated cheese to cover all.
Cover with plastic wrap and chill until serving time.
Slice in small 2X2 inch pieces and serve.
Portabella 'pizzas'


Ingredients:
portabella mushroom caps, olive oil flavored cooking spray, part-skim mozzarella cheese, tomatoes, fresh basil leaves, pine nuts

Directions:
Preheat the oven to 350°F Lightly spray baking sheet with cooking spray.
Wipe the portobellos with a damp paper towel, but do not rinse under water. Spray each with cooking spray and place on baking sheet.
Bake for 10 minutes.
Meanwhile, cut the tomato into eigths. Cut the basil into thin strips (chiffonade].
Remove from portobellos from the oven and top each with the cheese, tomato wedges, basil, and pine nuts.
Return to oven and bake for an additional 5 minutes, until the cheese melts slightly. Serve immediately.
White Chocolate-Cream Cheese Fruit Tart
Category: desserts
By Yoly

This tart recipe is easy and so delicious! The crust is crisp and buttery. Any combination of fresh fruits can be used. I used strawberries, blueberries, and raspberries.

Ingredients:
¾ cup butter, softened
½ cup confectioners' sugar
1 ½ cups all-purpose flour
1 (12 ounce) package white chocolate chips, melted and cooled
¼ cup heavy cream
8 ounces cream cheese, softened
1 cup water
½ cup white sugar
2 tablespoons cornstarch
2 tablespoons corn syrup
2 cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan. Beat butter and confectioners' sugar together in a bowl using an electric mixer until light and fluffy. Mix in flour until mixture is crumbly. Press into the prepared tart pan. Bake crust until lightly browned, 25 to 30 minutes. Let cool completely. Beat melted and cooled white chocolate and heavy cream in a bowl until smooth. Mix in cream cheese until thoroughly combined. Spread over cooled crust. Chill in the refrigerator for 30 minutes. Combine 1/2 cup water and white sugar in a saucepan and bring to a boil. Mix remaining 1/2 cup water and cornstarch together in a bowl until cornstarch dissolves; add to sugar mixture. Cook and stir until mixture thickens and clears, about 5 minutes. Stir in corn syrup and return to a boil. Remove glaze from heat and let cool for 10 minutes. Arrange strawberries, blueberries, and raspberries over cream cheese layer and brush with glaze. Chill for at least 1 hour; store in refrigerator until ready to serve.

Prep time: 30 mins
Cook time: 35 mins
Total time: 2 hrs 45 mins
Yields: 1 12-inch tart

Calories: 488.9
Fat: 30.2 g
Saturated fat: 18.6 g
Carbohydrates: 50.8 g
Sugars: 33.4 g
Dietary fiber: 1.9 g
Protein: 5.6 g
Cholesterol: 64.1 mg
Sodium: 173.1 mg
No Bake Chocolate Peanut Butter Cheesecake


Ingredients:
confectioners' sugar, butter, cream cheese, peanut butter, confectioners' sugar, Cool Whip, instant chocolate pudding mix, milk, Cool Whip

Directions:
Mix all crust ingredients well and press into bottom of 13 x 9 cake pan., Beat cream cheese and peanut butter together and add confectioners sugar., Fold in 8 oz. Cool Whip and chopped Reese Cups., Spread on top of crust., Mix instant pudding with 1 cup of milk.  When set, fold in 8 oz. Cool Whip., Spread on top of peanut butter filling., Sprinkle mini chocolate chips on top and chill for about 2 hours.
Blueberry Poi


Ingredients:
firm tofu, frozen blueberries, raw honey, vanilla, cornstarch, lemon juice

Directions:
Break up the tofu into chunks and put in a food processor with the blueberries.  Process until well blended.
Add the honey then continue to process until creamy.
Add in the vanilla, cornstarch, and lemon juice and process one more time until blended and creamy.
Serve with apples, ginger snaps, or anything you want!
Detox Smoothie


Ingredients:
kale, pineapple chunks, banana, coconut milk

Directions:
Add all the ingredients to a blender and blitz until smooth and delicious., Serve and enjoy.
Eggs Rothko


Ingredients:
butter, eggs, cheddar cheese

Directions:
Place oven rack in lowest position.
Preheat oven to broil.
Melt 1 tablespoon butter in a large non-stick skillet over medium heat until it begins to foam.
Place brioche slices in the skillet, moving them around until well-buttered and browned.
Using a cookie cutter, biscuit cutter, or drinking glass, press a hole in the center of each bread slice; discard the cutout rounds.
Divide the remaining tablespoon of butter between the 2 holes in the bread.
When butter begins to foam, crack an egg into each hole.
Cook until the egg whites set about halfway up the sides of the yolks.
Flip the bread with a spatula and cook for another minute or so.
Remove bread from skillet and place onto a broiler pan.
Spread grated cheese thoroughly over the bread (covering as much surface area as possible to prevent the bread from burning].
Place pan under the broiler.
Remove as soon as the cheese melts.
Serve with broiled tomatoes or a simply dressed green salad BUT I would want some bacon and fruit added to feel well-fed. :-] .
Grilled Au Gratin Potatoes


Ingredients:
frozen french fries, cheddar cheese, green onions with top, half-and-half, butter, salt, paprika

Directions:
Place potatoes on an 18-inch square of double thickness heavy duty aluminum foil; top with cheese, green onions and half-and-half; dot with butter; sprinkle with salt and paprika, then toss.
Wrap securely in foil; cover and grill packet 4-5 inches from medium coals, turning 2-3 times, until potatoes are hot and cheese is melted, 20-25 minutes.
Butter Milk Biscuits Cast Iorn


Ingredients:
flour, baking powder, baking soda, salt, sugar, butter, buttermilk, pepper

Directions:
Oven 450°F.
Cast Iron in oven while heats.
Place dry ingredients into bowl.
Cut 6 tablespoons butter into 24 cubes - put in bowel.
use pastry cutter to mix butter into dry ingredients.
add buttermilk slowly, mix after each 1/4 cup buttermilk.
flour pastry board.
turn batter out onto board.
flour rolling pen.
roll out batter to about 1” thick.
use 3” cookie cutter (or glass] make 7 biscuits.
take cast iron from oven - 2 tablespoon butter into pan to melt.
Pour off butter into small bowl.
drop biscuits into pan.
Grind pepper over biscuits.
Paint biscuits with butter.
Bake for 13 minutes till brown.
Apple Oatmeal Pudding in the Crock Pot


Ingredients:
apples, eggs, whole wheat pastry flour, oats, non-fat powdered milk, Splenda sugar substitute, pumpkin pie spice, salt, baking powder, vanilla

Directions:
Spray your slow cooker with cooking spray.
Add the cut up apples.
Add the rest of the ingredients.
Mix well.
It will look like it could not possibly be enough liquid when you first start mixing.  But stick with it, it will work!
Cover and cook on low for 4 hours.
Serve hot or cold.
Deviled Eggs


Ingredients:
eggs, mayonnaise, mustard, paprika

Directions:
Carefully slice the eggs in half lengthwise and remove the yolks.
Mash the yolks in a small bowl. Mix in the mayo, mustard, and pepper sauce until well blended. Season to taste with salt and pepper.
Spoon or pipe the filling into the hollows of the whites, mounding it slightly. Sprinkle lightly with paprika to garnish.
Refrigerate for 1 to 2 hours and serve cold.
Bread Machine Sunflower Oatmeal Bread


Ingredients:
water, water, honey, butter, salt, quick-cooking oats, bread flour, active dry yeast, sunflower seeds

Directions:
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color (I used Medium].
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed].