xiaoxl/recipe_data huggingface dataset:
Zucchini Bread


Ingredients:
sugar, eggs, vanilla, crushed pineapple, zucchini, unbleached flour, salt, cinnamon, nutmeg, baking soda, baking powder, sugar

Directions:
In a medium bowl, combine the oil and sugar. Beat hard with a whisk until light colored and creamy, about 1 minute. Add the eggs and the vanilla extract and beat again until well combined.
Fold in the grated zucchini and the crushed pineapple and stir until evenly distributed.
Combine the unbleached flour,baking soda, baking powder, salt, cinnamon and nutmeg.
Add to the zucchini egg mixture and stir gently till combine.
Scrape the batter into two 9-by-5-inch greased and floured loaf pans.
Bake in the center of the oven for 60 to 75 minutes. A cake tester inserted into each center will come out clean.let stand 5 minutes at room temperature.
Meanwhile, prepare the pineapple glaze: Combine the sugar and pineapple juice in a small saucepan place over low heat just until the sugar dissolves.
.Set aside. Immediately brush over warm loaves.
Cool 30 minutes in pan before turning out to wire rack.
Lemon Garlic Chicken With Zoodles


Ingredients:
zucchini, cherry tomatoes, grape tomatoes, avocado oil, lemon juice, garlic, lemon zest, parmesan cheese

Directions:
Add oil to saute pan over medium low heat.
Add in zucchini and saute until semi soft.
Add minced garlic, tomatoes, seasoning and lemon juice and cook until tomatoes are softened and chicken is heated through.
Serve topped with lemon zest and grated Parmesan cheese.
Honey Roasted Vegetables With Macadamia Nuts


Ingredients:
garlic cloves, parsnips, carrots, olive oil, fresh sage leaf, kosher salt, black pepper, honey

Directions:
Heat oven to 400°F., Combine ingredients and toss well with olive oil to coat., Spread on a roasting pan in a single layer., Roast for twenty-five minutes, then stir., Roast another 20 minutes, then stir again., Drizzle 1-2 tablespoons honey over the veggies and toss again., Roast 5 minutes further., Mix the toasted nuts in just before serving.
Iceberg Lettuce With Blue Cheese Dressing


Ingredients:
yogurt, blue cheese, fresh lemon juice, iceberg lettuce, pecans, walnuts

Directions:
Mash yogurt with blue cheese, lemon juice, a pinch of salt and a grinding or two of pepper.  Taste and adjust the seasoning, adding more lemon juice if necessary.
Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.
Best Scungilli Salad


Ingredients:
scungilli, celery, red onion, Italian parsley, flat leaf parsley, pitted black olives, best olive oil, sea salt, ground black pepper, red pepper flakes, garlic clove

Directions:
OK real easy. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time].
Take a medium mixing bowl. Add all the above ingredients; toss until mixed well.
Refrigerate for 30 minutes to let the flavors meld and enjoy!
Baked Pork Chops and Rice
Category: main-dish
By rev'd up chef

Growing up, this was a staple in my home. This is a great recipe because the pork and rice cook in the same dish.  The rice is flavorful and the pork chops come out nice and tender.

Ingredients:
2 tablespoons butter
1  onion, diced
1 pinch seasoned salt, or to taste
6  thin bone-in pork chops
1 (14 ounce) can beef consomme
10 fluid ounces water
1 ½ cups white rice

Directions:
Preheat oven to 375 degrees F (190 degrees C). Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate. Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side. Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil. Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 469.8
Fat: 19.2 g
Saturated fat: 8.4 g
Carbohydrates: 40.6 g
Sugars: 1.7 g
Dietary fiber: 1.2 g
Protein: 30.9 g
Cholesterol: 82.3 mg
Sodium: 326 mg
Fettuccine With Mushrooms and Cherry Tomatoes


Ingredients:
fettuccine pasta, reduced-sodium chicken broth, garlic cloves, cremini mushroom, green onion, light cream cheese, cherry tomatoes, parmesan cheese, white pepper, salt, hot red pepper flakes

Directions:
Combine chicken broth and garlic in a medium saucepan and bring to a boil.
Add mushrooms and onions, reduce heat and simmer, uncovered, for 3-5 minutes or until the mushrooms are tender.
Add the cream cheese chunks and the ham, stirring and cooking until the cheese has melted over mediumm-low heat(keep an eye on this or your sauce will burn], about 5 minutes.
Add tomatoes and stir, cooking just long enoguh for them to heat through, about 5 minutes or so.
Remove from the heat and stir in the Parmesan cheese and the white pepper; return to heat on low and keep stirring until cheese has blended and melted -- adding more if you prefer a thicker sauce.
Give it a taste test and add salt and a bit of dried hot red pepper flakes (or cayennne pepper if you prefer], more pepper if you like.
Toss the sauce together with the fresh hot drained pasta and serve immediately.
Herbs de Provence
Category: world-cuisine
By Mariposa

This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!

Ingredients:
2 tablespoons dried rosemary
1 tablespoon fennel seed
2 tablespoons dried savory
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried lavender flowers
2 tablespoons dried Italian parsley
1 tablespoon dried oregano
1 tablespoon dried tarragon
1 teaspoon bay powder

Directions:
Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.

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

Calories: 1.7
Carbohydrates: 0.3 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 0.4 mg
Rhubarb Cheesecake Muffins
Category: bread
By Jo Dunn Borer

Delicious!

Ingredients:
1 (8 ounce) package cream cheese, softened
3 tablespoons white sugar
½ cup white sugar
½ teaspoon ground cinnamon
1 tablespoon cold unsalted butter
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups brown sugar
1 cup buttermilk
½ cup vegetable oil
1 large egg
2 teaspoons vanilla extract
1 teaspoon vanilla butter and nut flavoring
1 ½ cups thinly sliced rhubarb

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners. Mix cream cheese and sugar for filling together in a bowl; set aside. Combine sugar and cinnamon for topping in another bowl; cut in butter until crumbly. Set aside. Combine flour, baking soda, baking powder and salt in a bowl. Mix brown sugar, buttermilk, oil, egg, vanilla extract, and vanilla butter and nut flavoring together in a separate bowl; add dry ingredients and mix until blended. Stir in rhubarb. Fill liners about 1/3 full with muffin batter. Add 1 tablespoon filling to each muffin. Add batter to completely cover the filling. Sprinkle each muffin with topping. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out mostly clean, about 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 18 muffins

Calories: 279.2
Fat: 11.7 g
Saturated fat: 4.1 g
Carbohydrates: 40.6 g
Sugars: 26.4 g
Dietary fiber: 0.7 g
Protein: 3.7 g
Cholesterol: 26.3 mg
Sodium: 222.7 mg
Turkey Chili


Ingredients:
olive oil, onion, bell peppers, ground turkey, dark chili powder, cumin, Worcestershire sauce, beer, tomato sauce, barbecue sauce, monterey jack cheese, green onion, cilantro

Directions:
"In a large pot, heat olive oil.  Saute onion and bell peppers unti onions become translucent and peppers soften.  Add the turkey and crumble.  If there is excess fat, drain.  Add chili powder, grill season, cumin, and Worcestershire.  Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add the tomato and barbecue sauces. Simmer for ten minutes. Spoon into bowls and top with cheese and other garnishes."
Snap Peas 'n' Mushrooms


Ingredients:
sugar snap pea, fresh mushrooms, canola oil

Directions:
In skillet or wok, stir-fry the peas and mushrooms in oil and teriyaki sauce until crisp-tender.
Serve immediately.
Mandarin Pepper Rice Salad


Ingredients:
rice, red bell pepper, green bell pepper, onion, ham, mandarin oranges, mayonnaise, soy sauce, sugar

Directions:
Cook rice until done (I use brown rice].
Immediately mix with the other ingredients.
Put in fridge for at least 30 minute Taste and adjust seasoning.
Classic Deli Cole Slaw Dressing


Ingredients:
mayonnaise, cider vinegar, sugar, milk, celery seed

Directions:
Mix together mayonnaise, vinegar, sugar, milk and celery seed until smooth.
Add to cole slaw ingredients, coat entirely.
Refrigerate for several hours.
You can add your own special touch by incorporating other ingredients - pineapple, raisins, chicken etc -- .
Kakes Gordos (Fried Dough Balls)


Ingredients:
flour, baking powder, salt, ground cinnamon, egg, milk

Directions:
Heat oil in a frying pan (A fry daddy can be used].
Mix first 5 ingredients together.
Add milk to mixture NOTE: The amount of milk is just an approximation.
You want enough milk to make a batter thick enough to hold a ball shape in the oil, but thin enough to be able to get off of the spoon.
Drop by spoonfuls (I use a mixing spoonula] into hot oil.
Cook turning until no longer doughy inside and nice and golden outside.
Serve with either syrup, cinnamon sugar or powdered sugar.
Dry-Fried Eel Slices


Ingredients:
eel, celery, pickled ginger, soy sauce, sugar, vinegar, pepper

Directions:
clean, rinse, and cut eel.
heat oil in a wok fry eel until dry and crispy remove and drain.
save 3 tbls of oil in pan reheat.
stir fry ginger garlic and chili nam yuey to flavor oil about two minutes.
add eel, celery, soy sauce, and sugar continue to stir fry.
when ingredients are well mixed add stock keep boiling until there is very little liquid left.
add vinegar mix well, remove from heat sprinkle with pepper on top and serve immediately.
Shredded Chicken Tacos
Category: trusted-brands-recipes-and-tips
By Goya

Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings.

Ingredients:
2 (8 ounce) cans Goya Tomato Sauce
2 teaspoons Goya White Distilled Vinegar
2 teaspoons Goya Minced Garlic
3 ½ teaspoons ancho chile powder
1 teaspoon Goya Ground Cumin
2 teaspoons Goya Oregano Leaf
½ teaspoon sugar
2 tablespoons Goya Extra Virgin Olive Oil
2 pounds bone-in, skin-on chicken breasts
Goya Adobo with Pepper, to taste
1 (10 ounce) package Goya Corn Tortillas, warmed
¼ cup finely chopped white onion
1  lime, cut into wedges
2 tablespoons coarsely chopped fresh cilantro
Goya Hot Sauce

Directions:
In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside. Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings
Bacon Brownies
Category: meat-and-poultry
By Magpie999

The combination of salty bacon with rich chocolate sounds strange but is surprisingly delicious.

Ingredients:
¼ pound bacon, cut into 1/4-inch dice
2 tablespoons honey
½ cup melted butter
1 cup brown sugar
¼ cup white sugar
1 ½ teaspoons vanilla extract
2  eggs, lightly beaten
¾ cup all-purpose flour
½ cup cocoa powder
½ teaspoon salt
½ cup chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Fry bacon in a skillet over medium-high heat until nearly crisp, about 5 minutes. Add honey and stir until the foaming subsides. Remove the bacon with a slotted spoon to a plate to cool. Mix melted butter, brown sugar, white sugar, and vanilla extract in a large bowl; mix in eggs. Sift flour, cocoa powder, and salt together in a bowl; add to the egg mixture. Fold bacon and chocolate chips into the mixture; pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Allow brownies to cool for 20 minutes before cutting into squares.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 12 servings

Calories: 240.8
Fat: 12.5 g
Saturated fat: 7.1 g
Carbohydrates: 31.4 g
Sugars: 22.8 g
Dietary fiber: 1.8 g
Protein: 4.1 g
Cholesterol: 54.7 mg
Sodium: 239.5 mg
Baby Carrots


Ingredients:
water, honey

Directions:
Combine all ingredients in medium saucepan.  Bring to a boil over medium heat., Reduce heat.  Cover and simmer for 20 - 30 minutes or until carrots are tender.
Marfa Light


Ingredients:
Bourbon, blue curacao

Directions:
"Combine ingredients over ice."
Crunchy Caramel Apple Cake


Ingredients:
granola cereal, walnuts, pecans, butter, all-purpose flour, baking soda, ground cinnamon, salt, eggs, granulated sugar, brown sugar, apples, butter, brown sugar, vanilla

Directions:
Preheat oven to 325°F Grease a 13*9*2 inch baking pan; set aside.
In a bowl combine granola and 1/2 cup of the chopped walnuts. Use your fingers or a fork to combine the 1/4 cup softened butter with the granola mixture until crumbly. Set aside.
In a bowl combine flour, baking soda, cinnamon, and salt; set aside. In a bowl combine eggs, oil, granulated sugar, and the 1 cup brown sugar. Add flour mixture; stir just until combined. Fold in apples and remaining nuts (Mixture will be thick]. Spoon batter into prepared pain, spreading evenly. Sprinkle with the granola mixture.
Bake for 40-55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on wire rack for 1 hour.
For sauce, in a saucepan melt the 1/2 cup melted butter over medium heat. Stir in the 1 cup packed brown sugar and whipped cream. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, for 5 minutes or until mixture is slightly thickened. . Remove from heat; stir in vanilla. Cool sauce about 10 minutes before serving.
Avocado and Tomato Salad
Category: salad
By Mica

A simple yet elegant salad sure to impress your guests!

Ingredients:
4 large tomatoes, chopped
4  avocados - peeled, pitted and diced
1  red onion, thinly sliced
¼ teaspoon ground black pepper, or to taste
1 (8 ounce) bottle balsamic vinaigrette salad dressing

Directions:
In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 356.5
Fat: 31.9 g
Saturated fat: 4.2 g
Carbohydrates: 20.2 g
Sugars: 5.4 g
Dietary fiber: 10.5 g
Protein: 3.8 g
Sodium: 482.2 mg
Berry Cordial


Ingredients:
berries, sugar, ground mace, ground ginger, allspice, whole cloves, cinnamon sticks, brandy, Bourbon

Directions:
Puree the berries and strain to get a little over 1 quart of juice., Place in a saucepan with the sugar and spices and bring to a boil., Skim the mixture and let cool., Add booze., Bottle and seal!
Dark Chocolate Chunk Brownies With Sweet Cream Cheese Drizzle


Ingredients:
butter, granulated sugar, eggs, vanilla, all-purpose flour, cocoa powder, flour, cream cheese, milk, powdered sugar

Directions:
Pre-heat the oven to 350 degrees.  Spray a 9x13" pan with nonstick spray.
Melt the butter in a large microwave safe bowl.  Stir in sugar.  Add the eggs and vanilla and mix well.
In a separate bowl sift the flour and cocoa together three times.  Then add the sifted flour and cocoa to the sugar mixture.  Mix well.
In a small bowl, toss the chocolate chips in a Tbsp of flour, until they are lightly coated.  This helps the chocolate chips suspend evenly throughout the batter instead of sinking to the bottom of the brownies.  Once coated, add the chocolate chips to the batter and mix until evenly distributed.
Bake for 30-40 minutes or until toothpick inserted into the center of brownies comes out clean.
Mix softened cream cheese and milk with fork until smooth.  Add powdered sugar until smooth and glossy.  Drizzle over cooled brownies.
Scotch Bonnet Strawberry and Peach Jam


Ingredients:
scotch bonnet peppers, strawberries, fresh lemon juice, apple cider vinegar, sugar

Directions:
Clean and crush strawberries in a large bowl with a potato masher or hands.
Peel and clean peaches(make sure to remove all residue from the pits] and crush in a large bowl with a potato masher or hands.
With GLOVED hands clean and seed scotch bonnets then mince with a knife or in a food processor.
Add peaches, strawberries, peppers, lemon juice, vinegar and sugar in a non-reactive pot and bring to a rolling boil over medium high heat.
Boil stirring constantly for 2 minutes.
Add Pectin and return to rolling boil stirring constantly for additional 1 minute.
Remove from heat and ladle into 8 oz hot sterilized jars, clean tops and affix lids and rings to jars.
Process jars in a water bath canner for the recommended time for your altitude, cool and store for up to 12 months.
White Chocolate Apple Muffins


Ingredients:
whole wheat pastry flour, baking powder, cinnamon, pumpkin pie spice, honey, applesauce, egg substitute, vanilla, skim milk, apple, white chocolate chips, walnuts

Directions:
1.  Place oven rack on second row. Preheat the oven to 375°F.
2. Mix the dry ingredients together in one bowl.
3. Mix the wet ingredients together in another bowl.
4. Slowly add the dry ingredients into the wet ingredients, mixing as you add. The batter might look a little lumpy, but that is normal.
5. After the wet and dry ingredients are thoroughly combined, add the chopped apples, walnuts and white chocolate chips. Mix the together until there are apples, walnuts & chips throughout the batter.
6. Grease large-sized muffin tin with non-stick cooking spray (grease 2 pans for smaller sized muffins]. Divide batter evenly through the tin for 6 large muffins. Place in the oven and cook for 20 minutes. Flip over on to cooling rack, they should slide out easily. Enjoy them warm or cool!
Izakaya Sakura Cucumber With Miso Dip


Ingredients:
cucumber, sake, miso, rice vinegar, sugar

Directions:
In a small bowl, mix saké, miso, rice vinegar and sugar to make miso dip., Serve sliced cucumber with miso dip.
I Am Sick As a Dog Tea


Ingredients:
ginger, water, honey, lemon juice, tea bags

Directions:
Bring ginger and water to boil., Add honey, lemon juice and tea bags.
Easy French Onion Soup


Ingredients:
margarine, onions, beef broth, dry white wine, water, pepper, mozzarella cheese, swiss cheese

Directions:
Melt margarine in large pot.
Add onions; cook until limp, about 20 minutes.
Add broth, wine, water, and pepper.
Bring to boil; reduce heat, simmer, uncovered for 15 minutes.
To serve, put French bread slice in bowl.
Top with shredded cheese.
Ladle hot soup over bread and cheese.
Dungeness Dungeness Crabs With White Wine-Garlic


Ingredients:
unsalted butter, garlic, lemon, juice and zest of, crushed red pepper flakes, kosher salt, ground black pepper, dry white wine, baguette

Directions:
Prepare the grill for direct cooking over high heat (450° to 550°F].
To kill each crab, place it on its back and hold it down with a large cleaver. Use a hammer to tap the top edge of the cleaver and cut the crab in half lengthwise all the way through. Remove and discard the dangling tail flaps and mouth parts. Turn the crab over. Pull off and discard the top shell. Remove and discard the gills. Rinse each half of the crab under cold running water and use your finger to scoop out and discard the dark viscera. Slice each half into five pieces by cutting between each leg and through the body. Using the hammer again (or a nutcracker or crab cracker], crack each section of each leg to make eating easier after the crabs are cooked.
In a 12-inch cast-iron skillet combine the butter, garlic, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Mix well.
Place the skillet over direct high heat and cook, with the lid open, until the butter melts and the garlic turns golden, 2 to 3 minutes. Add the wine and cook until it comes to a boil. Remove the skillet from the grill and set it down on a heat-proof surface.
Grill the crab pieces over direct high heat, with the lid open, for about 4 minutes, turning once, and then move them to the skillet. Return the skillet over direct high heat and gently turn the crab pieces with tongs to coat them with the sauce. Cook until the liquid boils and the crab is fully cooked, 2 to 3 minutes. Serve warm with pieces of bread to dip into the liquid remaining in the skillet.
Broiled Swiss Sandwich


Ingredients:
swiss cheese, tomatoes, salt, pepper, butter, egg, mayonnaise

Directions:
Toast bread on one side., Place toasted side down on a cookie sheet., Cover with a slice of Swiss cheese., Cover Swiss cheese with slice of tomato., Salt and pepper to taste., Brush with melted butter., Put 1/2 of hard boiled egg on tomato, yolk side down., Spread round white part of the egg with 1 tablespoon mayonnaise., Broil until cheese is melted and mayonnaise is browned.
Hamburger Helper Rice Oriental Imitation


Ingredients:
ground beef, rice, soy sauce, garlic powder, onion powder, black pepper, water

Directions:
Brown ground beef, drain if needed.
Add rice, soy sauce, garlic powder, onion powder, black pepper,onion soup mix and water.
Cook on low heat for approximately 20-30 minutes or until rice is done and water is gone.
Marmie's Ever Changing Multi Bean Salad


Ingredients:
red kidney beans, chickpeas, green beans, celery, red onion, pimento pepper, green beans, apple cider vinegar, white sugar, rice vinegar

Directions:
Place all beans, onion, celery and pimento in a large plastic container with a lid.
Pour all liquids and sugar in a 2 quart jar with a lid.
Shake until sugar is dissolved.
Pour liquid over beans.
Cover with lid and put in fridge to chill over night or for several hours, gently mixing occasionally.
Serve with slotted spoon so as not to discard the brine unnecessarily if you plan to keep adding to the bean mixture.
Brown Soda Bread


Ingredients:
white flour, wheat germ, oats, butter, molasses, eggs, buttermilk, baking soda, salt, oats

Directions:
Preheat oven to 375°F.
Spray loaf pan 9"x5".
In a large mixing bowl mix all dry ingredients.
Melt butter add molasses and stir well.
Mix buttermilk and eggs together.
Pour all wet ingredients into flour mixture.
Stir with wooden spoon until just combine.
Don't over mix or it will be dry.
Spoon into loaf pan and sprinkle  oats on top as a garnish.
Bake 35 - 40 minutes or until bread sounds hollow when you tap the tops with your fingers.
If necessary, cover with foil for the last 10 minutes of baking to prevent overbrowning.
It will double in size.
Let it cool for 5 minutes and remove from pan.