xiaoxl/recipe_data huggingface dataset:
Grilled Pork Chops


Ingredients:
white wine, fresh basil, salt, pepper

Directions:
In a saucepan over low heat combine first 3 ingredients (jelly - basil], stirring often for 5 minutes or until jelly melts. Remove from heat and let mixture cool completely.
Pour 3/4 cup of the jelly mixture into a zip lock bag or marinating dish, reserving remainder of the mixture.
Add pork chops to the 3/4 cup of the marinade, turning to coat. Seal and let stand at room temperature for 30 minutes, turning occassionaly. Remove pork chops from marinade, discarding marindade. Sprinkle pork chops with salt and pepper.
Grill covered over medium high heat (350-400 degrees F] 3-5 minutes per side or until done (meat therometer should register about 160 degrees F]. Serve with remaining jelly mixture if desired.
Quick Clam Sauce
Category: main-dish
By Michele O'Sullivan

Makes a tasty sauce that's great over spaghetti or linguine. Be sure to have a big hunk of Italian bread ready to soak up every last drop!

Ingredients:
5 tablespoons olive oil
2 cloves garlic, minced
4 tablespoons chopped fresh parsley
2 (6.5 ounce) cans minced clams, with juice
2 (16 ounce) cans crushed tomatoes
salt and pepper to taste

Directions:
In a large saucepan, lightly brown garlic in olive oil. Stir in parsley, clams with juice, crushed tomatoes, salt and pepper to taste. Simmer for 45 minutes. Serve over cooked pasta.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 361
Fat: 19.3 g
Saturated fat: 2.6 g
Carbohydrates: 21.8 g
Dietary fiber: 4.4 g
Protein: 27.5 g
Cholesterol: 61.8 mg
Sodium: 401.7 mg
Marinated Grilled Flank Steak


Ingredients:
white wine, soy sauce, ginger, garlic

Directions:
Place all marinade ingrediants in plastic, sealable bag, and shake or mix well.
Slice lightly across both sides of flank steak in an x pattern to allow marinade to absorb.
Place flank steak in plastic bag.
Marinate in fridge for 8- 12 hours (the longer, the better], turning often.
Grill to taste.
Parmesan Puff Pastry Stars
Category: appetizers-and-snacks
By lacucinadinadia

Parmesan and puff pastry are all you need to create these yummy party nibbles. During the year you can cut out hearts for Valentine's Day or you can eat them like an open-faced sandwich with salmon, cheese, or prosciutto. Be creative and enjoy!

Ingredients:
1 (17.5 ounce) package frozen puff pastry, thawed
¼ cup freshly grated Parmesan

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Dust a flat work surface lightly with flour. Unroll both puff pastry sheets and roll each one out to a rectangle of the same size. Brush one puff pastry sheet with a little water and sprinkle with 1/2 of the Parmesan cheese. Lay the second puff pastry sheet on top, brush with water, and sprinkle with remaining Parmesan cheese. Using a large star cutter cut out about twelve 2 1/2 to 3 1/2-inch stars. Place stars on prepared baking sheet and chill in the fridge for 15 minutes (or 5 minutes in the freezer). Bake in the preheated oven until puffed up and golden brown, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 12 servings

Calories: 232.2
Fat: 16 g
Saturated fat: 4.2 g
Carbohydrates: 18.5 g
Sugars: 0.3 g
Dietary fiber: 0.6 g
Protein: 3.6 g
Cholesterol: 1.5 mg
Sodium: 127.2 mg
The Bestest Deviled Eggs Ever!!


Ingredients:
eggs, mayonnaise, Splenda sugar substitute, sugar, yellow mustard, vinegar, paprika, fresh parsley sprig

Directions:
boil the eggs -- place eggs in enough cold water to cover completely.  Bring to a rolling boil over high heat.  Reduce heat to a lower medium boil and cook an additional 12 minutes.
Promptly chill the eggs so that the yolks stay a bright yellow.
While the eggs are cooling -- in a medium mixing bowl combine the mayo, Splenda, mustard vinegar, relish and salt and pepper.
Once the eggs are cool, slice them lengthwise, placing the yolks in the bowl with the other ingredients.
Place the white halves in a deviled egg dish or serving tray.
Mash the yolks, then blend with the other ingredients with a mixer on a medium speed until mostly smooth.
Spoon the yolk mixture into the egg white halves.  (I use disposable cake icing bags, with no tip in the bag or a large star tip to make them 'pretty'].
Garnish the eggs with a light dusting of paprika with the parsley sprigs on the tray around the whites.You may also garnish the top of the eggs with olive slices too.
Greek Chicken Pasta
Category: world-cuisine
By Althea

This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.

Ingredients:
1 (16 ounce) package linguine pasta
½ cup chopped red onion
1 tablespoon olive oil
2 cloves garlic, crushed
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomato, chopped
½ cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste
2  lemons, wedged, for garnish

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes. Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 487.7
Fat: 11.4 g
Saturated fat: 2.8 g
Carbohydrates: 70 g
Sugars: 4.9 g
Dietary fiber: 7.5 g
Protein: 32.6 g
Cholesterol: 55 mg
Sodium: 444 mg
Mind Eraser
Category: drinks
By Emily

Common drink recipe from the bar and one of my favorite shots!

Ingredients:
¼ cup coffee-flavored liqueur (such as Kahlua®)
¼ cup lemon-lime soda (such as Sprite®)
¼ cup vodka

Directions:
Gently layer the coffee-flavored liqueur, lemon-lime soda, and vodka into either a shot glass or a cocktail glass filled with ice. This is a layered drink so pour them in the order listed and do not mix the layers before drinking! Drink with a straw until all layers are gone.

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

Calories: 389.1
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 30.5 g
Sugars: 23.7 g
Dietary fiber: 0 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 13.7 mg
Pumpkin Biscotti With White Chocolate


Ingredients:
all-purpose flour, baking soda, baking powder, salt, nutmeg, cinnamon, pumpkin puree, unsalted butter, brown sugar, vanilla, eggs, orange zest, raisins, white chocolate

Directions:
Sift together the flour, baking soda, baking powder, salt, nutmeg and cinnamon, set aside.
Using a mixer, beat the butter and sugar on high speed until light and fluffy. Add the eggs, vanilla, pumpkin puree and orange zest. Continue to beat until well blended.
Add the flour mixture and beat at low speed until just incorporated.  Stir in the raisins or dried cranberries, if desired.
Refrigerate about 1 hour.
Preheat the oven to 350°F Line a baking sheet with parchment. Divide the dough in half.
Using lightly floured hands, shape each half into a log about 10 inches long.  Place the logs a few inches apart on the baking sheet and bake about 30 minutes, or until brown and firm to the touch.
Place the logs on racks and let cool 10 to 15 minutes.
Transfer to a cutting boad and slice each log on the diagonal into 12 slices.  Place the cooling rack on the baking sheet and arrange slices cut side down on rack.
Bake until golden, about 15 to 20 minutes.  Watch carefully to avoid burning, and turn once if needed.
Remove the slices to a rack to cool completely.
Melt the white chocolate (add shortening to chips if using them] and drizzle the biscotti with the chocolate.
Refrigerate briefly to set the chocolate.
Chicken, Lentil, Potato Curry


Ingredients:
red lentils, garlic cloves, onion, butter, ground ginger, curry powder, chili powder, chicken breast, potatoes, tomatoes, plain yogurt, mango chutney

Directions:
Fry the lentils, garlic and onions in the butter. Add the ginger and curry powder and continue to cook for 10 minutes over a low heat.
Add the chicken and potatoes. and cook for another 5 minutes.
Add the tomatoes and enough water to cover the mixture.
Cover and cook until all the water is absorbed (about 20- 30 minutes] Add the yoghurt and chutney and season.
Mix well and serve with boiled rice.
Balsamic Herbed Marinade for Goat Cheese


Ingredients:
fresh lemon juice, lemon zest, garlic cloves, fresh basil, dried oregano, fresh rosemary, extra virgin olive oil, sun-dried tomato, black olives

Directions:
Mix vinegar, lemon juice, orange juice, lemon peel, garlic, basil, rosemary, and oregano in medium bowl.
Gradually whisk in oil.
Season to taste with salt and pepper.
Pour mixture into glass baking dish or a pickling jar.
Add goat cheese; turn to coat.
Refrigerate at least 2 hours or up to 2 days, turning occasionally.
Transfer goat cheese to platter.
Spoon marinade over.
Top with sun dried tomatoes and or black olives.
Turkey Bolognese


Ingredients:
extra virgin olive oil, ground turkey, coarse salt, fresh ground black pepper, yellow onions, garlic cloves, tomato paste, rigatoni pasta, parmesan cheese

Directions:
Heat 2-3 tablespoons of the olive oil in a large heavy pot over medium-high heat. Add the sausages and cook, turning them occasionally, until browned all over - about 10 minutes. Remove the sausages to a plate.
Add the ground turkey to the pot and add salt and pepper to taste. Cook, stirring occasionally, for 10 minutes, or until browned. Remove to a separate plate.
Add another 2-3 tablespoons of olive oil to the pot and add the onion and garlic. Cook until they soften and just begin to brown - about another 10 minutes.
Add the tomatoes and their juice along with about a 1/2 cup of water (used to swish out the cans].
Add the ground turkey, stir the sauce well and then nestle in the turkey sausages. Bring the sauce to a boil, season to taste with salt and pepper(doesn't really need much-if at all-salt at this point]. Turn the heat to low.
Cover almost completely iwth a lid (letting the steam escape from one side] and gently simmer for about 4 hours - adding splashes of water every hour or so if the sauce is drying out at all.
Uncover the sauce and stir in the tomato paste. Barely cover the pot this time and simmer for another hour.
When it's almost time to serve, bring a large pot of water to a boil and salt generously. Add the rigatoni and cook according to the pacakage directions.
Serve the sauce over the cooked rigatoni with a good grating of Parmesan cheese on top.
Simple Shrimp Appetiser/Appetizer


Ingredients:
shrimp, lettuce, cucumber, grapes, avocado

Directions:
put the prawns/shrimps on a plate, cover with cling film and microwave for about 4 minutes, stirring occasionally - leave to cool with cling film still overing as it stops them drying out - when cool place in the fridge.
cooking them this way ensures that the flavour does not boil out in water.
prepare the lettuce, slice the cucumber, cut the grapes in half, and assemble   the above ingredients on the plate with a big dollop  of seafood  cocktail sauce.
Ham & Cheese Casserole


Ingredients:
farfalle pasta, celery, onion, butter, margarine, flour, dry mustard, salt, chicken broth, half-and-half, evaporated milk, ham, cheddar cheese, red bell pepper, butter, margarine

Directions:
Cook Farfalle in boiling salted water until al dente.
Saute celery& onion in butter until soft.
Add flour, dry mustard, and salt and pepper to taste.
Add broth and Half& Half or evaporated milk all at once.
Cook and stir over medium heat until thickened.
Combine sauce, ham, cheese, bell pepper, and noodles and place in large greased casserole dish.
Combine topping ingredients and sprinkle over top of casserole.
If desired you can grate parmesan or asiago cheese over the top.
Bake in 350 degree oven until bubbly and topping is slightly browned, approximately 20-30 minutes.
Store Cupboard Spinach & Salmon Lasagne


Ingredients:
cheese, lemon pepper, onion, celery, garlic, lemon pepper, dried basil, carrot, frozen spinach, chopped tomatoes, butter, onion, celery, garlic, lemon pepper, flour, white wine, milk, canned salmon, carrot

Directions:
Preheat Oven to 220 deg cel.  Prepare / oil Lasagne dish & set aside.
Tomato Sauce:
Gently saute onion, celery, garlic & chili until soft but do not brown.
Add lemon pepper, basil, carrot, spinach & tomatoes (don't forget to reserve some of the juice].
Cover & simmer while preparing salmon sauce.
Salmon Sauce:
Melt butter in saucepan.
Gently saute onion, celery & garlic until soft but do not brown.
Add lemon pepper & flour & cook stirring for 1 minute.
Stir in wine, mixing to a paste.
Gradually add milk, stirring constantly until sauce begins to thicken.
Add in salmon & grated carrot.  Season to taste.
Gently simmer for approximately 5 minutes, stirring occasionally to avoid browning on the base.
Remove lid from tomato sauce & let excess moisture reduce while salmon sauce finishes thickening.  If there looks to be too much liquid in the tomato sauce mix up some cornflour in water & stir into tomato mixture to thicken.
When both sauces are ready line base of lasagne pan with 1/4 of the lasagne sheets.
Pour 1/3 of the spinach mixture onto the lasagne sheet.
Pour 1/3 of the salmon mixture over the spinach, spreading with a spoon.
Sprinkle a little grated cheese over the salmon (this step may be omitted if you are wanting to cut back on a few calories].
Continue layering in the previous order, finishing with the last 1/4 of the lasagne sheets.
Spoon/brush all of the reserved tomato juice over the top of the lasagne sheet & sprinkle with remaining cheese.
Sprinkle with Lemon Pepper.
Bake for approximately 30-45mins.
Note:  I used fresh spinach lasagne sheets & baked for 40mins.  You will need to adjust cooking temperature & time depending on the type of lasagne/pasta you use.
Note:  I boiled our potatoes while making the sauces.  I smashed, coated & then baked them in a pan beside the lasagne.
Jack's Three Berry Ravioli With Berry Compote


Ingredients:
strong white flour, sugar, egg, berries, ricotta cheese, mascarpone cheese, walnuts, strawberry, blueberries, frozen raspberries, nutmeg, caster sugar, water, lemon juice, strawberry, blueberries, raspberries, butter, egg, flour, icing sugar

Directions:
RAVIOLI:
Pasta:
To make ravioli, combine ingredients until it forms dry, spring dough.  Run through a pasta machine, and make into sheets.  Allow to air dry. Use flour to keep the dough dry and not stick together.
Filling:
Combine ricotta and mascarpone mixing through the walnuts.  Fold through the berries and nutmeg.
Place small spoonfuls of the filling on one sheet of pasta, spacing out at least 4cm apart.  Brush beaten egg around the outside of filling.  Place a another sheet of pasta on top of fillings.  Press down pasta so it sticks where the beaten egg was placed.  Cut out with a pastry/ravioli cutter.
Cook each piece in boiling water for approx 3-5 minutes (use a a big pot and do 4-7 at one time].
SAUCE:
(Can do before cooking ravioli] Heat water and sugar in saucepan to make syrup.  Add lemon juice and berries to syrup and cook over medium heat 2-3 minutes, shaking the pan to cover berries in syrup.  Add butter and continue to cook gently swirling berries and butter until butter is melted.
Presentation:
Place require amount of ravioli on plate.  Put berry Syrup and berries over pasta.  Serve with ice cream or cream & dust with icing sugar.
Spicy Indian (Gujarati) Green Beans
Category: side-dish
By CEESHOUSE

Indian green bean side dish.

Ingredients:
1 pound fresh green beans, trimmed and cut into 1 inch pieces
¼ cup vegetable oil
1 tablespoon black mustard seed
4 cloves garlic, finely chopped
1  dried red chile pepper, crushed
1 teaspoon salt
½ teaspoon white sugar
ground black pepper to taste

Directions:
Bring a large pot of water to a boil. Place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. Drain, and rinse with cold water. Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Season with pepper to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 171.4
Fat: 14.4 g
Saturated fat: 2.2 g
Carbohydrates: 10.7 g
Sugars: 2.3 g
Dietary fiber: 4.7 g
Protein: 2.9 g
Sodium: 589.2 mg
Macaroni and Cheese


Ingredients:
pasta, butter, salt, pepper, flour, milk, Velveeta cheese, cheese, panko breadcrumbs

Directions:
Preheat oven to 350 degrees.
In a pan cook 1/2 cup of butter, salt, pepper and flour and stir until smooth.
Remove from heat add milk, return to heat and bring to a boil.
Boil 1 minute.
Remove from heat and add cheese, stir until melted.
Pour over pasta and stir.
Melt the additional 1/2 cup of butter, stir in the breadcrumbs and cover the top of the pasta mix.
Bake at 350 degrees for 20 to 30 minutes.
Let stand for 10 minutes before serving.
Mike's Peppered Beef Jerky
Category: appetizers-and-snacks
By Michael D.

If you like the peppered beef jerky in the bag, you will absolutely love this.

Ingredients:
4 pounds very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips
¾ cup Worcestershire sauce
¾ cup soy sauce
1 ½ tablespoons brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 teaspoon liquid smoke, or more to taste
¼ teaspoon cayenne pepper
¼ teaspoon coriander seeds  (Optional)
¾ cup water, or as needed
¼ teaspoon coriander seeds  (Optional)
¼ teaspoon ground black pepper to taste

Directions:
Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape. Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved. Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours. Preheat oven to 300 degrees F (150 degrees C). Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips. Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C). Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap. If desired, sprinkle strips with more coriander seeds and black pepper. Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded. Store in refrigerator.

Prep time: 25 mins
Cook time: 10 hrs
Total time: 1 day
Yields: 24 servings

Calories: 169.2
Fat: 4 g
Saturated fat: 1.3 g
Carbohydrates: 3.8 g
Sugars: 2 g
Dietary fiber: 0.2 g
Protein: 27.9 g
Cholesterol: 68 mg
Sodium: 569.1 mg
Fresh Cranberry Pumpkin Muffins


Ingredients:
flour, brown sugar, baking soda, cinnamon, nutmeg, salt, solid-pack pumpkin, fresh cranberries, 1% low-fat milk, molasses, egg

Directions:
Preheat oven to 350F and grease or paper line 12 muffin tins.
Combine dry ingredients in a medium mixing bowl.
Combine remaining ingredients in a separate mixing bowl.
Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix].
Fill each muffin cup 2/3rds of the way full with batter.
Bake for 30 minutes or until golden brown.
Cool slightly before removing from tins to cool on a wire rack.
Easy Apple Cinnamon Muffins
Category: bread
By Mindy

A really easy apple cinnamon muffin recipe.

Ingredients:
1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
⅓ cup vegetable oil
1  egg
⅓ cup milk
2  apples - peeled, cored and chopped
½ cup white sugar
⅓ cup all-purpose flour
½ cup butter, cubed
1 ½ teaspoons ground cinnamon

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners. Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup. In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 large muffins
NO YOLKS® Chicken Noodle Soup
Category: trusted-brands-recipes-and-tips
By NO YOLKS(R)

Flavorful herbs, fresh vegetables and NO YOLKS® Noodles make this homemade chicken noodle soup an all-time favorite.

Ingredients:
6 ounces NO YOLKS® Extra Broad Noodles
1 tablespoon vegetable oil
2 cloves garlic, chopped
1  onion, chopped
2  carrots, peeled and sliced
2 ribs celery, sliced
2  bay leaves
2 sprigs fresh thyme
1  rotisserie chicken, shredded, skin and bones removed*
4 quarts chicken broth
Salt and pepper

Directions:
Heat oil in a large pot over medium heat. Add garlic and onions and saute 2 minutes. Add carrots, celery, bay leaves, thyme, chicken and broth. Bring to a boil. Add noodles. Reduce heat to medium and simmer 10 minutes. Remove bay leaves and thyme sprigs. Season with salt and pepper to taste.

Prep time: 12 mins
Cook time: 12 mins
Total time: 24 mins
Yields: 8 servings

Calories: 251.3
Fat: 9.2 g
Saturated fat: 2 g
Carbohydrates: 21.4 g
Sugars: 3.7 g
Dietary fiber: 2.1 g
Protein: 18.1 g
Cholesterol: 60.2 mg
Sodium: 2013.7 mg
Marinara Sauce


Ingredients:
olive oil, garlic, diced tomatoes, crushed tomatoes, tomato puree, fresh parsley, oregano, thyme, basil, red pepper flakes, salt, black pepper, red wine

Directions:
Heat oil in large pot over medium heat.
Add onion and sauté five minutes, until tender.
Add garlic and sauté two minutes, until fragrant.
Add Italian seasoning and cook one minute more.
Stir in diced tomatoes, crushed tomatoes, tomato puree, pepperoncini, and spices.
Reduce heat to low, simmer one hour.
Add red wine, cook five minutes more.
Roasted Cinnamon Plums


Ingredients:
prunes, brown sugar, ground cinnamon, salt, lemon, zest of

Directions:
Preheat oven at 350 degrees F.
Cut the plums in half, and remove the pits.
Place the plums in a baking dish, skin-side down, and sprinkle with sugar, and cinnamon, and grate a little lemon zest over the top.
Place the baking dish in the oven and roast for about 30 minutes, or until soft.
Serve over warm bread that has been buttered or 'buttered and honeyed.'.
Busch Gardens Annie Grogan's Irish Soda Bread


Ingredients:
water, granulated sugar, salt, shortening, butter, white bread flour, baking powder, powdered milk, golden raisins, caraway seed

Directions:
Place all ingredients in mixing bowl, except raisins, and mix with paddle until incorporated.
Add raisins and mix for one minute more. Mixture is very soft.
Place mixture on well-floured surface and form into 2 equal round dough balls.
Place on either parchment paper or lightly greased sheet pan.Press top of dough down slightly and score or cut a cross on top of dough 1/2 to 3/4 inches into dough.
Bake in 350 degree F oven for 30 minutes. Let cool and serve. Makes 4 servings easy per round if sliced and served.