xiaoxl/recipe_data huggingface dataset:
Slow Cooker Cream of Broccoli Soup
Category: soups-stews-and-chili
By Jeremy Weidig

This is a most excellent soup and very easy to make. The kids love it.

Ingredients:
1 tablespoon vegetable oil
1 small onion, chopped
2 (10 ounce) packages frozen chopped broccoli, thawed
2 (10.75 ounce) cans  cream of celery soup
1 (10.75 ounce) can  condensed cream of mushroom soup
1 cup shredded American cheese
2 (10.75 ounce) cans  milk

Directions:
Heat vegetable oil in a large pot over medium heat; cook the onion in the hot oil until soft, 5 to 7 minutes. Drain as much liquid from the onion as possible. Transfer the drained onion to a slow cooker. Place the broccoli, cream of celery soup, cream of mushroom soup, American cheese, and milk into the slow cooker. Cook on Low until the broccoli is tender and the flavors meld, 3 to 4 hours.

Prep time: 10 mins
Cook time: 3 hrs 5 mins
Total time: 3 hrs 15 mins
Yields: 6 servings

Calories: 289.3
Fat: 18.1 g
Saturated fat: 7.5 g
Carbohydrates: 21.2 g
Sugars: 8.6 g
Dietary fiber: 3.6 g
Protein: 12.3 g
Cholesterol: 39.2 mg
Sodium: 1455.9 mg
Kewa Datshi (Bhutanese Dish)
Category: soups-stews-and-chili
By Shruti

Not the best picture, I know, but it tastes sooo good! Kewa Datshi - literally meaning potatoes and cheese - is a delicious thick gravy-like Bhutanese dish that is made up of potatoes, chiles, and cheese. Serve it like a soup or along with rice! I had it for the first time when I visited Bhutan and fell in live with its flavors. This is my recreation of that dish and tastes almost the same. An authentic kewa datshi is very spicy but in this recipe I have toned it down as I cannot handle that much spice. But you can adjust the amount of chiles to your liking. Enjoy!

Ingredients:
2 tablespoons vegetable oil, or as desired
4  chile peppers, slit and coarsely chopped, or more to taste
6 cloves garlic, minced
1  onion, diced
2  potatoes, peeled and cubed
3 cups water, or more if needed
½ teaspoon chile pepper powder
salt or to taste
1 cup grated fresh cheese
1 pinch red pepper flakes, or to taste  (Optional)

Directions:
Heat oil in a pot over medium heat; cook and stir chile peppers and garlic until golden and fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 5 to 7 minutes. Stir potatoes into onion mixture until potatoes are coated in oil. Pour water over potato mixture and season with chile pepper powder and salt. Bring to a boil; reduce heat and simmer until potatoes are tender, adding more water if needed but keeping the gravy thick, 10 to 15 minutes. Reduce heat to low and sprinkle fresh cheese over the gravy; slowly stir until cheese melts and spreads evenly, about 5 minutes. Garnish dish with red pepper flakes.

Prep time: 20 mins
Cook time: 27 mins
Total time: 47 mins
Yields: 2 servings

Calories: 538.3
Fat: 24.5 g
Saturated fat: 8.7 g
Carbohydrates: 61.1 g
Sugars: 8.8 g
Dietary fiber: 7.5 g
Protein: 22.2 g
Cholesterol: 39.9 mg
Sodium: 279.3 mg
Kato's  Garage  Style -  Tomato Sauce & Meatball Dinner


Ingredients:
sweet onion, garlic cloves, green pepper, celery, carrot, mushroom, zucchini, extra virgin olive oil, oregano, parsley, basil, cloves, caraway seed, bay leaf, coarse sea salt, white sugar, tomatoes, tomato sauce, tomato paste, dry red wine, romano cheese, asiago cheese, ground beef, ground pork, shallot, garlic cloves, egg, parmesan cheese, salt, black pepper, oregano, parsley

Directions:
SPICY TOMATOE & VEGETABLE SAUCE.
In a large pot, cook the onion and garlic, red and green peppers, celery, carrotes, mushrooms and zucchini in olive oil over medium heat.
Next add the lemon salt, celery salt, oregano, parsley, basil, cloves, caraway seeds, bay leaf, chili pepper flakes and coarse sea salt. (Cook 5 minutes, until starting to carmelize].
Now add the white sugar, diced tomatoes, tomatoe sauce, tomatoe paste, chicken stock, V8 juice, red wine and cheeses and simmer over low heat for 30 minutes.
MEATBALLS.
Combine the beef, pork, veal, shallot, garlic, egg, prepared bread, parmesan cheese, salt, pepper, oregano and parsley in large bowl and gently mix by hand.
Roll into balls,(your favourite size] and drop raw into the  simmering sauce.
To the sauce add the raw sausages and pepperoni and cook gently on low for 3 hours.
Serve over hot buttered noodles with Calabrese bread and a simple salad.
Sauerkraut Casserole


Ingredients:
mild Italian sausage, onion, apples, sauerkraut, water, brown sugar, caraway seeds

Directions:
Slice sausage into one inch pieces
Chop the onion into 1/2 inch.pieces Cook sausage and onion until done drain. When the sausage and onion are cooking. Peel and core the apples slice into quarters
stir in the apples, Sauerkraut, (do not drain the sauerkraut.],water, brown sugar and seeds
transfer to a 2 1/2 quart baking dish cover and bake for 1 hour at 350°F.
Sweet and Sour Sauerkraut Kielbasa Stew


Ingredients:
sauerkraut, onion, potatoes, carrot, green bell peppers, minced garlic cloves, low-fat turkey kielbasa, low-fat turkey kielbasa, tart apple, crushed pineapple, chicken broth, white wine, brown sugar, pepper, caraway seed, salt

Directions:
Place all ingredients into your slowcooker.
Stir lightly.
Place lid on and cook on low for 6-8 hours or high for about 3 1/2 hours or until your potatoes and carrots are tender.
If using stovetop, just bring everything to a boil, reduce heat, cover and simmer for about 45 minutes or until veggies are tender.
Chicken Soup With Rice  or Noodles


Ingredients:
chicken, chicken broth, celery, carrot, saffron, sage, thyme, bay leaf, kosher salt, olive oil, onion, carrots, celery, short-grain rice, escarole

Directions:
Remove excess fat and giblets from the chicken and discard.
In a 5-qt. crock-pot combine the chicken broth, chicken, celery, carrot, saffron, sage, thyme, bay leaf and kosher salt.
Cook on high for 4-5 hours or until the chicken falls off the bone. Remove the chicken and cool; debone and cut into bite-sized pieces.
Strain the broth through a sieve lined with 2 paper towels, this removes the sediment and some of the fat. This can be done a day ahead and more fat can be removed from the top of the chilled broth.
In a large sauce pan heat the oil over medium-high heat, saute the onion, carrots and celery until the onion is transulent.
Add the strained broth and bring to a boil.
Add the rice or noodles and simmer covered for 15 minutes.
Stir in the chicken, cover; simmer until the rice/noodles are tender and the chicken is heated through.
Remove from heat and add the escarole; cover and set aside until the escarole wilts, about 2 minutes.
Add salt and pepper to taste.
Picnic Pasta Salad (Vegan)


Ingredients:
kidney bean, corn, peas, onion, garlic cloves, sun-dried tomatoes, basil, olive oil

Directions:
Mix the salad ingredients in a large bowl.
Stir the dressing ingredients together and let sit for a couple minutes.
Pour dressing over the salad and coat all the veggies and pasta.  You can let it marinate or enjoy immediately!
Easy Apple Pie Wontons


Ingredients:
wonton wrappers, powdered sugar, ice cream

Directions:
Lay one wonton wrapper on work surface with one point towards you (diamond shape].
Place 1 tablespoon apple pie filling in center.
Moisten edges of wrapper on two sides closest to you.
Fold wrapper in half, forming a triagle. Press to seal edges tightly.
Repeat with remaining filling and wrappers.
Heat oil in heavy skillet to 1/4-1/2 inch in depth.
When hot, add wontons a few at a time.
Brown on both sides and remove to paper toweling to drain.
Sprinkle with powdered sugar and DEVOUR!
Apple Bread


Ingredients:
butter, margarine, sugar, eggs, baking soda, buttermilk, flour, vanilla, cooking apples, walnuts, raisins, butter, margarine, brown sugar, ground cinnamon

Directions:
Cream ½ cup butter, gradually adding sugar; beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Dissolve soda in buttermilk; add to batter, mixing well.
Stir in flour.
Add vanilla, and stir well.
Stir in apples, walnuts and raisins.
Spoon into 2 greased and floured loaf pans.
Drizzle melted butter over loaves.
Combine brown sugar and cinnamon; stir well, and sprinkle over loaves.
Bake at 350 for about 40-45 minutes.
Cool in pan 5 minutes; turn out on wire rack.
Curried Cabbage With Whole Mung Beans


Ingredients:
cumin seed, black mustard seeds, hot green chili peppers, fresh ginger, ghee, onion, garlic cloves, asafoetida powder, bay leaf, green cabbage, turmeric, ground coriander, salt, lemon juice, honey

Directions:
To cook mung beans, drop into 2 quarts boiling water, lower heat and simmer 2 minutes. Remove pan from heat, cover and set aside for one hour. Bring water to the boil again, simmer until tender (up to an hour]. Drain and set aside. This step can be done in advance.
Combine cumin seeds, black mustard seeds, chilies and ginger in small dish.
Heat the ghee or oil in a large pot over moderately high heat. Drop in the spice/seed mixture and fry until the mustard seeds start to pop. Then add the asafetida, bay leaf, cabbage, turmeric and coriander, onion and garlic. Cook, stirring often, for 10-20 minutes or until cabbage is wilted, brown and crisp.
Add the cooked beans, salt, lemon juice and honey.
Granny's Rhubarb Custard Pie


Ingredients:
sugar, flour, salt, eggs, sour cream, rhubarb, margarine, cinnamon

Directions:
Combine sugar and flour in mixing bowl., Add eggs, sour cream, margarine, and rhubarb., Pour into unbaked pie shell., Bake at 375F for 1 hour., Sprinkle cinnamon on top.
Banana Chocolate Chip Bread (Amish Friendship Bread Starter)


Ingredients:
bananas, sugar, eggs, flour, baking soda, baking powder, salt, cinnamon, chocolate chips

Directions:
Mix together bananas and sugar.
Add eggs, starter and oil and mix.
Add the remaining ingredients and mix.
Divide batter evenly into two regular sized loaf pans (like the size of the throw-away aluminum ones] or two pie plates and cook at 350 degrees for 50-60 minutes until toothpick inserted in the middle comes out clean.
Slimmed-Down Cranberry Sauce


Ingredients:
cranberries, water, Splenda granular, ginger, cinnamon stick, orange

Directions:
In 2-3 quart saucepan combine cranberries, water, Splenda, ginger, sinnamon stick and peel from half an orange.
Heat to boiling on high then,
Reduce heat to medium and simmer 2 minutes.
Yogurt-Mint Chutney
Category: side-dish
By stellarr

Delicious and goes great with BBQ skewers (vegetarian or otherwise!).

Ingredients:
5  whole green onions
½ cup chopped fresh mint leaves
1 tablespoon olive oil
1 tablespoon lemon juice
1 pinch crushed red pepper flakes, or to taste
1 (7 ounce) container Greek-style yogurt
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Grind green onions, mint, olive oil, lemon juice, and red pepper flakes in a food processor to a coarse paste; transfer to a bowl. Add yogurt, salt, and black pepper; stir with a fork until blended.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 69.1
Fat: 5.6 g
Saturated fat: 2 g
Carbohydrates: 2.7 g
Sugars: 1.7 g
Dietary fiber: 0.4 g
Protein: 2.3 g
Cholesterol: 7.5 mg
Sodium: 411.4 mg
Cornbread (Mieliebrood)


Ingredients:
white cornmeal, cake flour, sugar, baking powder, salt, eggs, milk

Directions:
Sift together cornmeal, flour, sugar, baking powder and salt.
Beat eggs, milk and oil together very well and add to dry ingredients.
Stir in sweetcorn.
Bake at 350F for 1 hour (Check at 50 minutes].
Sicilian Lentil Pasta Sauce
Category: side-dish
By Jill

This is a very nice, thick sauce.  It has a meat taste, without the meat.  Nice and hearty, great with a crusty bread on a cold, Fall day.

Ingredients:
2 teaspoons olive oil
1 cup chopped onion
2 cups fresh sliced mushrooms
1 small zucchini, chopped
3 cloves garlic, minced
1 cup dry lentils
3 cups water
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 ½ teaspoons white sugar
½ cup water

Directions:
In a large saucepan, heat oil over medium heat.  Add onions, mushrooms, zucchini, and garlic.  Cook and stir until tender, about 5 minutes. Add lentils and 3 cups water to vegetables.  Bring to a rolling boil, stirring occasionally.  Reduce heat to low, cover, and cook 45 to 60 minutes. Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water.  Bring to a boil.  Reduce heat, cover, and simmer for 20 minutes.  If necessary, add more water to keep the sauce from sticking.  Be careful not to dilute; the sauce should be quite thick.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 145
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 25.5 g
Sugars: 7.5 g
Dietary fiber: 9.7 g
Protein: 8.9 g
Sodium: 466.1 mg
Garlic & Honey Pork Chops


Ingredients:
fresh lemon juice, honey, soy sauce, tamari soy sauce, sherry wine, garlic

Directions:
Combine all ingredients in a plastic zipper bag and refrigerate for a day (quickly putting everything together first thing in the morning is easy and works well].
At cooking time, drain chops and reserve some of the marinade for basting, then either preheat a grill with medium-hot coals or preheat your broiler; depending on the thickness of your pork chops, total cooking time should take 12 to 15 minutes, turning once and basting with the reserved marinade a couple of times early on.
Chicken in Olive-red Wine Sauce


Ingredients:
bacon, onion, garlic cloves, pepper, fresh rosemary, dried rosemary, fresh thyme, dried thyme, boneless skinless chicken breast halves, Spanish olives with pimento, dry red wine, seasoned croutons, fresh parsley

Directions:
In a skillet, cook bacon with onion, garlic, pepper, and rosemary over medium-high heat, stirring occasionally, until bacon is crisp (about 8 minutes].
Remove bacon with slotted spoon; set aside.
Add chicken to pan.
Cook, turning frequently, until chicken is browned (about 5 minutes].
Add olives, wine, and bacon.
Cover and cook until juice of chicken is no longer pink when centers of thickest pieces are cut (about 12 minutes].
Place chicken on serving platter; sprinkle with croutons and parsley.
Spinach With Cream


Ingredients:
fresh spinach, butter, heavy cream, nutmeg, fine sea salt, parmigiano-reggiano cheese

Directions:
Put the spinach in a large pot with just the water clinging to its leaves, cover, and cook until wilted, 3 to 4 minutes.
Drain well and squeeze dry.
In a skillet, melt the butter over medium heat, add the spinach, cream, nutmeg and salt and stir well.
Sprinkle on the cheese.
I use the full amount of cheese because we like a lot of cheese if you prefer less use less.
Turn off the heat, cover the pot and let sit for a few minutes until the cheese melts.
Serve immediately.
Slow Cooker Rice Pudding


Ingredients:
pudding rice, sugar, skim milk

Directions:
Put all in slow cooker, stir, turn on heat (I start on high for first hour then turn down to low].
Stir occasionally - at least once an hour - no skin should form and the rice should plump up nice and slow.
Keep it cooking until it just a bit wetter than the consistency you like as some more liquid is absorbed as it cools.
Serve hot, warm or cold.
Broiled Grouper Parmesan
Category: seafood
By JOANG2

Fresh grouper is my absolute favorite.  It is a mild fish and this recipe may entice even those who don't like fish to make it a favorite. The recipe is super easy and can be served with a minimum preparation and cooking time.  Perfect for a warm summer evening supper. Garnish with lemon twists and parsley before serving.

Ingredients:
2 pounds fresh grouper fillets
2 tablespoons lemon juice
½ cup grated Parmesan cheese
¼ cup butter, softened
3 tablespoons mayonnaise
1 dash hot pepper sauce (e.g. Tabasco™)
salt and pepper to taste

Directions:
Preheat the oven's broiler. Place the grouper fillets on a greased baking tray. Brush them with lemon juice. In a small bowl, stir together the Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt and pepper. Set aside. Broil the fillets for 4 to 6 minutes, until they can be flaked with a fork. Remove from the oven and spread the cheese mixture on top of fillets. Return to the broiler for an additional 30 seconds, or until the topping is browned and bubbly.

Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Yields: 4 servings

Calories: 430.2
Fat: 24.9 g
Saturated fat: 10.8 g
Carbohydrates: 1.4 g
Sugars: 0.4 g
Protein: 48.1 g
Cholesterol: 126.6 mg
Sodium: 389 mg
Hearty Bacon-Spinach Quiche


Ingredients:
frozen spinach, eggs, low-fat milk, mozzarella cheese, parmesan cheese, salt, pepper, dried chives, onion powder, garlic powder

Directions:
Combine ingredients., Pour into pastry-lined quiche dish or uncooked pie crust., Bake at 400° for 40 minutes or until middle is done., Serves 6 to 8.
CORN SYRUP


Ingredients:
water, granulated sugar, sea salt, cream of tartar

Directions:
Place corn pieces in a large saucepan and pour in water; bring to a boil. Turn down the heat to medium and simmer until the water has reduced by a third, about 20 minutes. Cover, remove from the heat and let it sit for 3 hours.
Later on, discard the cobs and pour the liquid into a fine sieve sitting over a bowl; discard what’s in the sieve. The volume of water should be about 2 cups.
In a large saucepan over medium-high, add water, granulated sugar and salt; stir until the sugar has dissolved. When it’s boiling and the sugar dissipated, reduce the heat to medium. Add cream of tartar and DO NOT STIR. To prevent sugar crystals from forming, brush the sides of the saucepan with water using a pastry brush. Let the mixture simmer until it reaches 240ºF, about 30 minutes.
Remove from the heat and let it cool off before transferring the syrup to a thick glass jar. Makes 2 cups and will keep for about 3 months.
Watermelon and Corn Salsa
Category: appetizers-and-snacks
By Bis4Bethany

Fresh summer flavors that make an excellent topper for salads or sides with a bbq meal. Add a little cilantro for an extra fresh pop if you like. You could also spice it up with some fresh jalapeno. I designed this recipe myself, and my family loved it. I truly hope that you will try it and love it too!

Ingredients:
1 ear leftover roasted corn, kernels cut from cob
2  tomatoes, diced
¼  sweet onion, diced
1  lime, juiced
1 ½ teaspoons olive oil
1 ½ cups cubed seeded watermelon
salt to taste

Directions:
Mix tomatoes, corn, and sweet onion in a bowl. Sprinkle lime juice over tomato mixture. Pour olive oil over tomato mixture. Fold watermelon into tomato mixture. Season with salt to serve. Let sit 5 minutes before serving.

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

Calories: 71.7
Fat: 2.3 g
Saturated fat: 0.3 g
Carbohydrates: 13.2 g
Sugars: 6.8 g
Dietary fiber: 1.9 g
Protein: 1.9 g
Sodium: 47 mg
Outback Steakhouse-Style Dark Bread


Ingredients:
active dry yeast, warm water, sugar, warm water, dark molasses, salt, all-purpose flour

Directions:
Soften yeast in 1/2 cup warm water.
Stir in sugar. Let stand 6 minutes or till bubbly.
(If using instant yeast just stir the yeast and sugar into the flour].
Meanwhile, in large mixing bowl combine 1 cup (1 1/2 if using instant yeast] warm water with molasses, cocoa, salt, oil, and rye flour. Beat until  smooth.
Add yeast water mixture, stirring to combine (if using active dry yeast].
Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic.
Knead a few minutes.
Let rise till doubled in greased bowl.
Punch down.
Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet,.
Spray tops of loaves with cooking spray.
Cover with towel and place in warm place till doubled.
Preheat oven to 375 degrees F.
Score tops of loaves and bake for 30 minutes to 200 degrees or until crust makes a hollow sound when tapped.
Cool on rack before slicing.
Sopa De Fideo Con Pollo ( Mexican Chicken Noodle Soup)


Ingredients:
chicken, bay leaf, ground cumin, garlic granules, salt, bell pepper, tomato sauce, cilantro

Directions:
Combine first five ingredients in a large stockpot with enough water to cover; boil until done, about 30 minutes.
Drain and reserve broth.
While the chicken is cooking, heat the oil in a large skillet.
Sauté the fideo in oil a few minutes until lightly browned over medium heat.
Add onion and bell pepper pieces and cook until onion is translucent.
Add cooked vegetables and noodles to the cooked chicken pieces.
Pour in some broth and tomato sauce, enough to cover everything (just a little for thicker stews, more for thinner soups], then cover and simmer until noodles are cooked through.
Finish with more seasonings (cumin, salt, garlic, to taste].
Can be garnished with cilantro and/or jalapeño.
Honey Crunch Multi-Grain Bread


Ingredients:
water, water, butter, honey, lemon juice, egg, bread flour, white whole wheat flour, vital wheat gluten, bread machine yeast, salt, butter

Directions:
Place dough ingredients, in order listed, into the bread machine pan, ending with the yeast in one corner, and the salt in another corner.
Select dough cycle on bread maker ~ remove dough from machine after the first rise.
Spray a plastic mat with cooking spray, then plop the dough onto the mat, folding the dough and punching it down ~ then shape the dough into a loaf.
Spray a Pyrex loaf pan with cooking spray; add the loaf and slash the dough a few times if desired.
FOR TOPPING:  Sprinkle 1/2 tablespoon honey crunch wheat germ on top of shaped and slashed loaf, if desired.
LET DOUGH RISE UNTIL DOUBLED.  (Depending upon the temperature of your kitchen, this could take 1 1/2 hours, or more!].
Preheat oven to 400°F.
Place Pyrex loaf pan into oven, THEN IMMEDIATELY REDUCE OVEN TO 375F ~.
Bake 20 minutes ~ Tent loosely with aluminum foil, and continue baking for another 15 minutes.
Remove from oven, and turn bread onto a wire rack to cool.
Brush top, sides, and bottom of warm loaf with melted butter, if desired for a soft crust.
Arbi and Beetroot Cheese Pops


Ingredients:
beetroots, green chilies, gingerroot, ajwain, cumin powder, coriander powder, amchur powder, red chili pepper, turmeric powder, mozzarella cheese cubes, asafoetida powder, refined flour, water

Directions:
Take 2 tbsp oil in a pan and put carrom seeds and Asafoetida.
Add Arbi and spices(red chilly powder,dhania powder, Amchur powder, salt, turmeric powder] and mix well.
Let the mixture cool down. Add grated beetroot, Soaked poha (water should be squeezed out], finely chopped green chillies, ginger to it.
Knead the mixture properly till all ingredients mix properly.
Make 15 tikkies out of this mixture. Flatten each tikki and put mozirrella cube in each tikki and again give it the round shape.
Make maida batter with water, degi mirch and salt.
Dip each tikki in this batter and roll it in breadcrumbs. Put these tikkis in refrigerator for 1 hour.
Then in medium hot oil, deep fry these tikkis till golden brown.
Serve hot with Green chatni.
Banana - Applesauce - Blueberry and Walnut Fat-Free Quick Bread


Ingredients:
bananas, lemon juice, unsweetened applesauce, brown sugar, flour, baking powder, baking soda, salt, cardamom, fresh blueberries, walnuts

Directions:
Pre-heat oven to 350.
Spray two 8 x 4 loaf pans with non-stick spray.
In large bowl, blend together bananas, lemon juice, applesauce and brown sugar.  I use a hand-held blender, which purres everything quickly and evenly.
In another large bowl, wisk together dry ingredients.
Add to dry mixture blueberries and nuts and toss until flour coated.  This helps to prevent the berries and nuts from settling to the bottom during baking.
Add flour-berry/nut mixture to the moist-banana mixture.  Mix together by hand folding contents until all is moistened being careful not to overmix.
Divide final mixture into the two loaf pans, spreading contents evenly.  Place in oven center for about 35 to 40 minutes, until tooth pick comes out clean and the tops are lightly golden brown.  I've found the tooth pick test happens first but wait about 5 or so more minutes for the tops to brown.
Remove from oven and cool.  Even better when served the next day.  I cut the loaves into 1 inch thick slices, serving 2 per person.
I've also substitued coarsely chopped sweet cherries (1 cup] and cinnamon (1 tsp] for the blueberries and cardamom.  Very, Very good too, for all those cherry lovers out there!