xiaoxl/recipe_data huggingface dataset:
Sri Lanka Coconut-Yogurt Chicken over Rice Sticks


Ingredients:
whole chickens, onion, fennel seed, cardamom seeds, cinnamon stick, garlic clove, turmeric, salt, paprika, curry powder, curry powder, fresh ginger, tomatoes, coconut milk, yogurt, orange, ghee

Directions:
Cut chicken up into bite size pieces removing the skin, fat and discarding the backbone. Use a folk to hold the tomato and then over a flame, which will cause the.
skin to blister. then remove the skin. Do the same with the second tomato and then chop both tomatoes up.
Cooking Instructions-.
In a big pot add 3 tablespoons oil and 1 tablespoon gee. Add the onion, fennel seeds, pepper flakes, cardamom seeds, cinnamon stick, garlic, turmeric, salt, paprika, ½ teaspoon curry powder (or more to taste], ginger, chopped tomatoes. Cook and stir until the onions are a nice brown.
Add the coconut milk and yogurt. Stir until smooth.
Add the chicken pieces and toss.
Cook uncovered, stirring from time-to-time for about 1 hour… until the sauce is reduced to a thick consistency.
While the chicken is cooking (15 minutes before it is finished], in a big wok add the can of chicken broth and bring to a boil. When boiling turn off the heat and add the rice sticks. Toss with a folk to loosen up the strands. Let sit for about 5 plus minutes. Remove into a colander.
In the dried wok, add 3 tablespoons oil and ½ teaspoon curry powder (or more to taste]. Add the rice sticks, toss with a folk to loosen the strands and cook to “al dente”.
Remove the rice sticks to a nice size plate and spread out.
Add the chicken pieces in the center and with the sauce on top.
Add slices of orange around the edges of the plate.
Serve and enjoy!
No-Yolk Chocolate Fudge Cake


Ingredients:
walnut halves, orange zest, sugar, salt, unsalted margarine, unsalted margarine, sugar, salt, walnut halves

Directions:
Cake: Preheat oven to 350F and grease an 8-inch sprinform pan.
Place walnuts in food processor or blender and pulse several times.
Add cocoa powder, orange zest and 3/4 C sugar; process until finely ground, being careful NOT to grind to a paste.
Stir in orange juice and set aside.
In large bowl, beat egg whites with salt until they begin to hold soft peaks.
Gradually add the remaining 3/4 C sugar, 2 Tbsp at a time, beating after each addition, until the egg whites begin to hold stiff peaks.
Gently stir about 1/3 of the egg whites into the walnut mixture.
Fold in the remining egg whites.
Add the cooled margarine and fold everything together gently but thoroughly.
Pour the batter into the pan and bake in the middle of the oven for 40 minutes or until tester comes out clean.
Remove the cake and let cool completely in the pan.
Run knife around the edges of cake and remove the sides of the pan.
Tightly wrap cake and refrigerate until ready to glaze.
Glaze: In small heavy saucepan, combine chocolate, orange juice, margarine, sugar and salt.
Stir over moderately low heat until the margarine is melted and smooth.
Carefully invert the cake onto a rack in a shallow baking pan.
Pour glaze over the cake, tilting if desired to allow glaze to run down the sides.
Garnish with walnut halves.
Chill, uncovered, for 30-45 minutes or until glaze is set.
Serve at room temperature.
Eric and Debi's Seafood Seviche
Category: appetizers-and-snacks
By Eric & Debi

This is a fresh seafood dish that pops with flavor and keeps you coming back for more. Serve with toasted points of fresh, gourmet bread.

Ingredients:
½ pound halibut fillets, cut into 1/4 inch cubes
10  peeled and deveined shrimp, cut into small pieces
4 large sea scallops, cut into small pieces
½ cup fresh lemon juice
¼ cup fresh grapefruit juice
1  yellow bell pepper, diced
3 large jalapeno peppers, seeded and minced
⅓ cup diced Maui onion
¼ cup chopped green olives
1 tablespoon minced fresh ginger root
1 tablespoon brown sugar
1 teaspoon salt
1 (6 ounce) can tomato paste
1 large tomato, diced

Directions:
Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque. Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.

Prep time: 30 mins
Total time: 6 hrs 45 mins
Yields: 5 cups

Calories: 91.3
Fat: 1.6 g
Saturated fat: 0.2 g
Carbohydrates: 9.4 g
Sugars: 5 g
Dietary fiber: 1.4 g
Protein: 10.8 g
Cholesterol: 27.7 mg
Sodium: 523.8 mg
Texas Ranch Potato Salad
Category: salad
By 8BREAK

This is not your usual mustard mayo potato salad. These potatoes are slathered in a rich ranch dressing and bacon pieces. My family and friends love this potato salad! It is requested at every cook-out.

Ingredients:
1 (1 ounce) package ranch dressing mix
2 cups mayonnaise
¾ cup chopped green onion
1 pound bacon slices
5 pounds unpeeled red potatoes

Directions:
Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours. In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors. Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool. Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 16 servings

Calories: 353.2
Fat: 25.9 g
Saturated fat: 4.6 g
Carbohydrates: 24.8 g
Sugars: 1.8 g
Dietary fiber: 2.5 g
Protein: 6.5 g
Cholesterol: 20.7 mg
Sodium: 503.1 mg
Seafood Dip


Ingredients:
cream cheese, shrimp, sour cream, garlic, lemon pepper, chives

Directions:
blend cream cheese and sour cream., add spices and crab and shrimp., mix well., serve with crackers, bagel chips or melba toast.
Green Bean Salad


Ingredients:
green beans, tomatoes with garlic, white vinegar, salt, black pepper

Directions:
"Add all ingredients to a large bowl.  Cover bowl and allow to marinate over night and serve.  Stir before serving."
Favorite Baked Asparagus


Ingredients:
fresh asparagus, olive oil, parmesan cheese

Directions:
Clean asparagus; put in saucepan with 1 cup water.
Simmer 8 minutes.
Lay in buttered baking dish.
Drizzle with olive oil and sprinkle with Parmesan cheese.
Bake at 200 degrees 7 minutes.
Creamy Tarragon Chicken Salad


Ingredients:
celery, mayonnaise, Dijon mustard, red onion, dried tarragon, lemon juice, pepper

Directions:
combine ingredients in bowl., serve on a whole wheat wrap with lettuce!
Easiest 7-Up Biscuits


Ingredients:
baking mix, sour cream, butter

Directions:
Preheat oven to 450 degrees.
Cut the sour cream into your biscuit mix. "Cutting in" is simply incorporating your sour cream, butter or shortening into your dry baking mix without using a mixer.  You can use a fork, knife, pastry cutter or the tools God gave you, your fingers. You just want to make sure that each portion of your {wet} ingredient gets coated with the dry mix.
Stir in 1/2 cup 7 Up (any clear carbonated drink will work]. The dough will be very soft, don't worry.
Sprinkle additional baking mix on to your counter, about a 1/2 cup seems to work just fine.
Knead and fold dough until covered in your baking mix. Pat dough out, (no rolling pin needed] and cut biscuits using a round biscuit/cookie cutter. Don't have one, no problem, you can certainly use a glass or empty soup can to cut out your biscuits.
Melt butter in a 9 inch square pan. I stick my pan and butter in the oven for a few minutes to melt the butter.  Just a few though, the butter will burn, so watch it.
Place cut biscuits on top of melted butter and bake for 12-15 minutes or until brown.
Dreamland BBQ Sauce (Dreamgoddess's Copycat Version)


Ingredients:
tomato puree, yellow mustard, water, cider vinegar, dark corn syrup, lemon juice, sugar, brown sugar, chili powder, dry mustard, paprika, onion powder, salt, ground black pepper, garlic powder

Directions:
Combine the tomato and mustard in a dutch oven.
Stir together until well mixed.
Add remaining ingredients.
Bring to a boil, reduce heat and simmer for 30 minutes.
Serve warm with smoked or grilled ribs.
You can also do as we do at Dreamland, take a piece of plain white bread and dunk it in the sauce.
Absolute heaven in a bowl!
Tiffany's Sweet and Spicy Meatballs
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Prepared meatballs are baked with bell peppers and pineapple in a sweet, hot and sour sauce for an easy meal with little clean up.

Ingredients:
Reynolds Wrap® Heavy Duty Aluminum Foil
1 (10 ounce) jar sweet and sour sauce
1 teaspoon garlic salt
½ teaspoon crushed red pepper flakes, or to taste
2 pounds frozen cooked meatballs, thawed
1 medium red bell pepper, cubed
1 (20 ounce) can pineapple chunks, drained

Directions:
Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil; set aside. Combine sweet and sour sauce, garlic salt and red pepper flakes in a large bowl.  Add meatballs, bell pepper and pineapple.  Stir to coat evenly.  Arrange in even layer in foil-lined pan. Bake 25 minutes or until meatballs are hot; stirring once during baking.  Spoon sauce over meatballs.  Serve warm.

Yields: 6 servings

Calories: 444
Fat: 20.7 g
Saturated fat: 7.1 g
Carbohydrates: 37.3 g
Sugars: 14.3 g
Dietary fiber: 2.2 g
Protein: 26.2 g
Cholesterol: 125.7 mg
Sodium: 655.1 mg
Blue Spinach Salad
Category: salad
By MAMAHENMISSY

Small amounts of the rich blue cheese goodies add just the right flavor to a very fresh tasting salad. This is my nothing-else-could-possibly-make-me-happy-for-dinner salad.  Happy eating!

Ingredients:
1 cup pre-washed spinach leaves
⅓ cup seedless red grapes, rinsed and dried
1 tablespoon blue cheese, crumbled
2 tablespoons roasted, salted pumpkin seeds
1 tablespoon blue cheese salad dressing  (Optional)

Directions:
Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds.  Serve with blue cheese salad dressing if desired.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 299.8
Fat: 22.8 g
Saturated fat: 5.5 g
Carbohydrates: 15.7 g
Sugars: 10.2 g
Dietary fiber: 2.3 g
Protein: 13.1 g
Cholesterol: 8.9 mg
Sodium: 473 mg
Lemon Icebox Cheesecake


Ingredients:
butter, lemon zest, egg, sugar, salt, lemon juice, unsalted butter, heavy cream, lemon juice, unflavored gelatin, cream cheese, sugar, salt, heavy cream

Directions:
MAKE CRUST; Adjust oven rack to middle position and heat oven to 350 degrees. Process cookies in food processor until finely ground. Add butter and zest and pulse until combined. Press mixture into bottom of 9-inch springform pan. Bake until lightly browned and set, about 10 minutes. Cool completely on wire rack, at least 30 minutes.
MAKE CURD; While crust is cooling, whisk egg, egg yolk, sugar, and salt together in small saucepan. Add lemon juice and cook over medium-low heat, stirring constantly, until thick and puddinglike, about 3 minutes. Remove from heat and stir in butter and cream. Press through fine-mesh strainer into small bowl and refrigerate until needed.
SOFTEN GELATIN: Combine lemon juice and gelatin in small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Set aside.
MAKE FILLING: With electric mixer on medium speed, beat cream cheese, sugar, and salt until smooth and creamy, scraping down sides of bowl, about 2 minutes. Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture and ¼ cup curd, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.
CHILL CHEESECAKE: Pour filling into cooled crust and smooth top. Pour thin lines of remaining curd on top of cake and lightly drag paring knife or skewer through lines to create marbled appearance. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.].
Brownies


Ingredients:
flour, sugar, butter, shortening, brewed coffee, buttermilk, eggs, baking soda, vanilla, margarine, salt, milk, vanilla, icing sugar

Directions:
In large bowl mix flour and sugar together, set aside., In saucepan combine butter, shortening, water and cocoa., Stir and heat to boiling., Pour boiling mixture over the flour and sugar, mix well., Add buttermilk, eggs, baking soda and vanilla., Mix well., Spray cookie sheet with pam., Bake at 400 for 20 minute., While brownies bake prepare the frosting., Combine melted butter, cocoa and salt., Add milk and vanilla., Stir in icing sugar in 3 parts., Mix until smooth., Spread over browines as soon as they are out of the oven.
Churros II
Category: bread
By DIZZYTOE

Spanish crullers.

Ingredients:
2 quarts vegetable oil for frying
1 cup water
½ cup margarine
1 cup all-purpose flour
¼ teaspoon salt
3  eggs
¼ cup white sugar
¼ teaspoon ground cinnamon

Directions:
In a heavy deep skillet or deep-fryer, heat oil to 360 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip. Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.

Prep time: 15 mins
Cook time: 45 mins
Total time: 2 hrs 40 mins
Yields: 24 churros

Calories: 134.2
Fat: 11.7 g
Saturated fat: 1.8 g
Carbohydrates: 6.2 g
Sugars: 2.2 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Cholesterol: 23.3 mg
Sodium: 77.2 mg
Honey Ginger Salmon


Ingredients:
salmon fillets, honey, garlic cloves, olive oil, fresh ginger, salt, pepper

Directions:
Place Fillets in a large sheet of tin foil.
Season fillets with salt and pepper to taste.
Drizzle with honey.
Sprinkle and/or press garlic and ginger on the fish.
Douse in olive oil.
Seal the edges of the tin foil around the fish, forming a "pocket" that does not allow for the escape of steam.
Cook at 180/375 for 10 minutes and then remove from oven and CAREFULLY open the pouches.
Return to the oven to cook as per your tastes for the remainder of the time.
I prefer this fish to be "over cooked" and for the honey to take on a carmelized consistancy and the fish to be slightly "tough" and chewy. Though this is also excellent with a soft buttery consistancy fish. You'll know it is done when the fish looses it's transparent color and flakes apart in the center/thickest part with a fork.
Batay Avon! Bon Appitete! Happy Eating!
Half Baked Potatoes


Ingredients:
potatoes, butter, margarine, dried parsley flakes

Directions:
Slice potatoes in half lengthwise and pierce the meat using a fork or knife.  Preheat oven to 350 degrees.  While preheating oven add 3-4 tablespoons butter or margarine to a baking sheet or baking dish and melt in oven (for 4 potato halves, you should have a liberal amount of butter or margarine coating the bottom].
When butter is melted remove pan and add a liberal amount of garlic salt. Add parsley, and place potatoes face down in butter.
Bake until potatoes are tender and meat of potato is browned (approximately 35-40 minutes for medium sized Russet Potatoes].
Can be done in Microwave (approximately 15 minutes but check frequently].
Cheesecake


Ingredients:
cream cheese, sugar, flour, fresh lemon rind, salt, eggs, heavy cream, vanilla, graham cracker crumbs, sugar, cinnamon, nutmeg

Directions:
Grease 10" springform pan.
Mix crust ingredients and toss on sides and bottom of pan.
Beat together the cream cheese, sugar, flour, lemon rind, orange rind, salt and eggs- adding eggs one-at-a-time and beating after each addition.
Add heavy cream and vanilla.
Bake at 325 degrees for 1 hour.
Keep checking till top is cracked and fairly dry- usually takes another 10 to 20 minutes.
Foot Soak


Ingredients:
character(0]

Directions:
Add oils and salt to a large soaking tub of very warm water., Soak feet for as long as it feels wonderful., Rinse, dry and massage a lot of your favorite lotion into your feet., Put on white cotton socks and relax!
Sausage Bread


Ingredients:
powdered milk, dry yeast, warm water, flour, egg, salt, sugar, butter, sausage, onion, black olives, mushroom pieces, cheddar cheese

Directions:
TO MAKE DOUGH:
In BLENDER, mix powdered milk, dry yeast, and warm water.  Let stand for 5 minutes.  Blend 20 seconds at medium speed.
Add to Blender Mixture, egg, salt, sugar and cooking oil.  Blend 10 seconds.
In large bowl, sift 3 cups of flour.
Pour Blender Mixture into flour;  Stir.  Cover bowl and let rise for about 2 hours in warm place.
FOR SAUSAGE FILLING:  Saute sausage and onion until done.  Drain and place in mixing bowl.
Add black olives, mushrooms, cheddar cheese and jalapeno.  Mix well.
TO MAKE THE BREAD:  After dough has risen, turn onto lightly floured surface.  Flour to working consistency.  Divide bread dough into two equal sized pieces.
Place on floured work surface and roll each into oblong pieces.
Place half of sausage mixture on each piece of dough.
Fold ends in (about 1-2"] and roll long sides to make a "jelly roll" with the dough and sausage mixture.  Pinch edges to seal.
Place on sprayed cookie sheet (or Silpat], seam side down.
Allow to rise for 1 hour.
Bake for 30 - 45 minutes until brown.
Cardamom, Coriander, Fennel Tea With Peppermint Oil


Ingredients:
cardamom seed, fennel seed, boiling water, maple syrup

Directions:
Warm the teapot by rinsing it out with hot tap water.  Place all the seeds in the warmed pot and cover with the boiling water.
Steep for 5 minutes and allow to brew to cool.  Strain and add maple syrup, if desired.
Note: I have found the peppermint oil is very soothing on the stomach and leaves your breath nice and fresh.  One drop of oil is sufficient -- two is overpowering!.  It is important to use a brand of essential oil that can be ingested.
Chinese Chicken Soup
Category: soups-stews-and-chili
By sal

This chicken ramen soup is spiced with turmeric, chile paste and ginger, and flavored with soy sauce.

Ingredients:
2 tablespoons sesame oil
½ teaspoon ground turmeric
2 teaspoons chopped fresh ginger root
2 tablespoons chile paste
1 pound chopped cooked chicken breast
1 quart chicken broth
2 teaspoons sugar
¼ cup soy sauce
1 cup chopped celery
1 (3 ounce) package ramen noodles
1 cup shredded lettuce
½ cup chopped green onion

Directions:
In a large pot, heat oil over medium heat.  Cook turmeric, ginger and chile paste in oil until fragrant, 1 to 2 minutes.  Stir in chicken, broth, sugar, soy sauce and celery.  Bring to a boil, then introduce noodles and cook 3 minutes.  Stir in lettuce and remove from heat.  Serve garnished with green onions.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 servings

Calories: 172.1
Fat: 8.7 g
Saturated fat: 2 g
Carbohydrates: 6.5 g
Sugars: 3 g
Dietary fiber: 0.6 g
Protein: 17 g
Cholesterol: 45.1 mg
Sodium: 1048.5 mg
Grilled Country Style Ribs
Category: meat-and-poultry
By Don

Been fixin' ribs for a long time and never had a complaint; they just kept comin' back for more.

Ingredients:
½ cup Burgundy wine
¼ cup barbeque sauce, plus more for basting
¼ cup cider vinegar
¼ cup hot pepper sauce
2 tablespoons Worcestershire sauce
2 tablespoons prepared yellow mustard
4 pounds country-style pork ribs
1 tablespoon onion powder
1 tablespoon garlic powder

Directions:
Stir wine, barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, and mustard together in bowl until well mixed. Place ribs in a baking dish; pour Burgundy wine mixture over ribs and coat completely. Mix onion powder and garlic powder together in a bowl. Dust ribs with powder mixture; let marinate 2 hours, turning once. Preheat grill for medium-low heat and lightly oil the grate. Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once. Baste with barbeque sauce and grill until meat is tender, about 15 minutes, turning and basting frequently.

Prep time: 15 mins
Cook time: 1 hr
Total time: 3 hrs 15 mins
Yields: 6 servings

Calories: 577.1
Fat: 40.4 g
Saturated fat: 14.7 g
Carbohydrates: 7.8 g
Sugars: 4.3 g
Dietary fiber: 0.5 g
Protein: 39.1 g
Cholesterol: 159.9 mg
Sodium: 414.8 mg
Italian Style Crustless Quiche


Ingredients:
Italian sausage, onion, green pepper, margarine, milk, eggs, salt, ground black pepper, mozzarella cheese

Directions:
Preheat oven to 350°F.
Place margarine in a quiche dish or a deep dish pie plate, place in oven and let melt for about 3 to 5 minutes.
While margarine is melting, lightly brown sausage, onion and green pepper for about 10 minutes or until onion and pepper is slightly soft, drain if needed.
Beat together eggs, milk, Italian seasoning, salt, and pepper until light and slightly foamy.
Then add in sausage mixture, and 3/4 cup of mozzarella cheese.
Pour into dish, and top with remaining cheese.
Bake for 25 to 30 minutes  or until center is puffy.
Test for doneness with a toothpick inserted between the center and edge of pan.
Let set for 10 minutes.
This will serve 6 with a salad or 4 without a salad.
Coconut Sour Cream Cake
Category: desserts
By Donna West

A simple white cake with a sour cream coconut frosting. A light, refreshing dessert.

Ingredients:
1 (18.25 ounce) package white cake mix
1 teaspoon almond extract
2 cups sour cream
1 ¾ cups white sugar
1 (16 ounce) container frozen whipped topping, thawed
2 cups flaked coconut

Directions:
Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally. To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake. Refrigerate from 1 to 3 days before serving.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 - four layer 9 inch round cake

Calories: 473.4
Fat: 21.9 g
Saturated fat: 14.6 g
Carbohydrates: 67.7 g
Sugars: 56.2 g
Dietary fiber: 1.4 g
Protein: 3.4 g
Cholesterol: 14.5 mg
Sodium: 297.9 mg
Terrific Meatloaf


Ingredients:
egg, salt, ground beef, tomato sauce, onion, water, brown sugar, vinegar, prepared mustard

Directions:
Combine egg thru onion and mix thoroughly with hands.
Press into an 8-inch square pan or 9 X 5-inch loaf pan.
Combine water thru mustard; pour over loaf.
Bake at 350° 1 hour (8-inch pan] or 1 hour 15 minutes (loaf pan].
Let sit 15 min before serving.
To freeze: Flash freeze meatloaf uncooked. To heat frozen meat loaf: Thaw in the refrigerator and cook as directed.