xiaoxl/recipe_data huggingface dataset:
Masaman Curry Chicken


Ingredients:
boneless skinless chicken breast, potatoes, cashews, light coconut milk, curry paste, sugar, soy sauce, tamarind juice, cilantro, avocado

Directions:
Place a pot over medium high heat, add oil and curry paste.
Stir until the oil begins to separate out then add the coconut milk, chicken and potatoes.
Cook until chicken is done and potatoes are tender then add sugar, soy sauce, tamarind juice and toasted cashews.
Garnish with cilantro and avocado.
Serve with Nan bread and rice if desired.
Cheese and Noodle Pie


Ingredients:
flour, salt, dry mustard, cheddar cheese, butter, onion, butter, eggs, milk, salt, pepper, cheddar cheese

Directions:
Sift the flour, salt and dry mustard into a bowl.  Stir in the melted butter and 1 cup of the grated cheddar,  mixing thoroughly.  Press evenly over bottom and up the sides of a 9" deep pie plate.
Saute the onion in 2 tablespoons of butter until soft and transparent.   Add the noodles and combine.  Toss and spread in the cheese crust.
Beat the eggs.  Add milk, salt, pepper and remaining 1 cup of cheese.  Pour over the noodles.
Bake in a preheated 325* oven for 35-40 minutes, or until custard is set.
If desired, you can sprinkle additional grated cheddar over the top of the pie, 5 minutes before it is finished baking (really good!].
Zucchini Brownies


Ingredients:
zucchini, butter, sugar, vanilla, egg, flour, baking powder, cocoa powder, walnuts

Directions:
Preheat oven to 350 degrees; grease and flour a 9x13-inch pan or spray with nonstick cooking spray.
Shred the zucchini into a large bowl of salted ice water.
Let sit for 30 minutes; drain well.
Mix butter and sugar.
Add vanilla and egg and beat until smooth.
Add drained zucchini.
In another bowl, combine the flour, baking powder and cocoa powder.
Add the chocolate morsels and nuts, if desired.
Fold wet and dry ingredients together until just blended.
Pour into the prepared pan and even out with a spatula.
Bake for 30-35 minutes.
Cool completely before cutting into squares.
Strawberry Lemonade


Ingredients:
lemon juice, frozen strawberries, honey, water

Directions:
In blender add lemon juice, frozen strawberries, 1 cup water and honey., Blend until smooth., Add to pitcher along with remainder of water., Stir until thoroughly mixed and refrigerate., Serve chilled.
Dianne's Crab
Category: appetizers-and-snacks
By H. Crouch

A delicious hot appetizer or main dish, with a buttery garlic and lemon pepper flavor. Very easy, uses inexpensive imitation crabmeat. May serve as is or with a dipping sauce of your choice. Also good on rice or pasta. Great when on toasted Italian bread, or on pizza, especially with a cream sauce

Ingredients:
1 pound imitation crabmeat, coarsely chopped
3 tablespoons butter
2 teaspoons minced garlic
1 ½ teaspoons lemon pepper
¼ cup grated Romano cheese

Directions:
In a medium sauce pan, heat butter until melted. Add the garlic and saute lightly. Add the imitation crabmeat and cook over medium heat, turning gently. Add the lemon pepper and continue to cook until hot. Add grated cheese and serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 to 4 servings

Calories: 288
Fat: 14.9 g
Saturated fat: 9.2 g
Carbohydrates: 23.9 g
Sugars: 9.7 g
Dietary fiber: 0.8 g
Protein: 14.9 g
Cholesterol: 71.1 mg
Sodium: 1704.7 mg
Bats and Cobwebs


Ingredients:
farfalle pasta, ground beef, onion, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 400°F (200°C].
Fill a large pot with lightly salted water, bring to a rolling boil over high heat.  Stir in the bow tie pasta and return to a boil.  Boil pasta, stirring occasionally, until cooked through but still firm to the bite, about 12 minutes.  Drain well.
Cook and stir ground beef and onion in a large skillet until beef is no longer pink, about 5 minutes.  Drain fat.  Stir in pasta sauce and bring to a boil.  Reduce heat to simmer.
Stir cooked pasta and half of the mozzarella cheese into the sauce; toss to combine.  Transfer to a 2-quart baking dish.  Top with remaining mozzarella and Parmesan cheese.
Bake in preheated oven until browned and bubbly, 15 to 20 minutes.
Crispy Salmon With Herb Salad


Ingredients:
arugula leaves, flat leaf parsley, fresh cilantro leaves, fresh basil leaf, fresh mint leaves, fresh lemon juice, extra virgin olive oil, salt, fresh ground black pepper, garlic clove, salmon fillets, lemon wedges

Directions:
Combine first 5 ingredients in a large bowl. Cover and refrigerate.
Combine juice, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic, stirring with a whisk.
Heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to pan; cook 9 minutes or until fish flakes easily when tested with a fork, turning once. Combine arugula mixture and juice mixture; toss well to coat. Place 1/2 cup herb salad on each of 6 plates; top each serving with 1 fillet. Serve with lemon wedges.
Simple Steamer


Ingredients:
"milk"

Directions:
Heat milk in microwave or on stove to desired temperature., Add creamer to taste and stir.
Green Onion Rice


Ingredients:
cooked rice
green onions
hot chili pepper
water
Nuoc Cham (Vietnamese Chili Sauce for Dipping]

Directions:
In a high-sided nonstick pot or wok, combine the cooked rice, cooked shrimp or shrimp meat, green onions, chili peppers (if desired] and water. Cook over high heat, stirring often to mix well and prevent sticking, until all ingredients are thoroughly heated and most of the water is gone, about 8 minutes.
Turn the heat to high and stir for 1 more minute as the pot gets hotter. Add the nuoc cham (recipe#502823] and stir rapidly to mix thoroughly. Continue to cook over high heat, stirring constantly, until most of the liquid has evaporated, about 3 minutes. Remove from heat and serve.
Crunchy-Gooey Chicken Quesadillas


Ingredients:
chicken breasts, salsa, flour tortillas, monterey jack cheese, colby-monterey jack cheese, cheese

Directions:
Boil the chicken breasts until they are fully cooked and remove from heat.
Once the chicken has cooled for a bit, use a fork and shred the chicken into a mixing bowl. (It should be a bit stringy].
Add the 1 cup of Salsa, and mix the chicken and salsa until the salsa is thoroughly covering the chicken.
Heat up a frying pan or skillet to a medium to medium high heat.
Take a flour tortilla and spoon out some of the chicken and salsa mix onto one half of it. ADD ENOUGH GRATED CHEESE TO YOUR DESIRED TASTE.
Fold the filled tortilla in half and place on the greased (Pam Cooking Spray] fry pan or skillet.
Cook until golden brown and then flip and cook the other side.
Spray the frying pan between quesadillas to prevent sticking.
*Optional: You can cut the quesadillas into thirds to make it easier to eat.
*Optional: Enjoy these with guacamole and salsa, refried beans and tortilla chips!
Coriander-Crusted Lamb Chops


Ingredients:
lamb rib chops, garlic clove, fresh ginger, cumin seed, ground cumin, salt, olive oil, olive oil

Directions:
Trim fat from chops and place them on a flat plate.
Combine all the other ingredients in a small bowl, then rub the mixture over the chops.  Cover with plastic wrap and marinate in the refrigerator about 30 minutes.
Heat a lightly oiled grill pan over high heat until almost smoking, then add the chops and sear for about 2 minutes, flip the chops over and cook for another 3 minutes for the medium rare or 3 1/2 minutes for medium.
Allow the chops to rest 5 minutes before serving.
Yummy Round Steak With Rich Gravy


Ingredients:
"water"

Directions:
Cut steak into 5 or 6 serving pieces. Place in a slow cooker.
Add dry onion soup mix, water and condensed mushroom soup. Cover and cook on low 6-8 hours or on high about 4-5 hours.
If making the pork chops, brown in oil and then put some of the sauce on the bottom of a 9x13 pan, then layer pork chops and add more sauce. Then bake for an hour and a half at 350.
Sweet and Sour Chambord Sauce


Ingredients:
scallions, garlic, Chambord raspberry liquor, rice vinegar, soy sauce, honey, ground black pepper, cornstarch

Directions:
Heat oil in a saucepot; add scallions, garlic and ginger, and cook for 20 seconds; do not brown.
Add chicken stock, Chambord, vinegar, soy sauce, honey and pepper, and cook over low heat for two minutes.
Stir in cornstarch to thicken and cook for an additional two minutes.
Strain through fine mesh strainer if desired.
Curried Beef & Onions


Ingredients:
salt, black pepper, fresh ginger, garlic, onions, curry powder, ground coriander, diced tomatoes, plain low-fat yogurt, cooked basmati rice, fresh cilantro stem

Directions:
Cut steak diagonally across grain into thin slices.
Heat oil in a large nonstick frypan over medium high heat.
Add steak, saute 3 minutes.
Sprinkle with salt and pepper, add ginger, garlic and jalapeno, saute 1 minute.
Add onion, curry and coriander,saute 4 minutes, add tomatoes,and simmer 1 minute or until liquid almost evaporates.
Remove from heat, and cool slightly.
Stir in yogurt.
Serve over rice.
Garnish with cilantro, if desired.
Barbacoa-Style Shredded Beef
Category: world-cuisine
By Jack Grigsby III

Similar to Chipotle's® barbacoa. Great over nachos, in tacos, and burritos.

Ingredients:
1 (3 pound) beef chuck roast, cut into 6 to 8 chunks
salt and ground black pepper to taste
2 tablespoons vegetable oil
½ cup beef broth
¼ cup apple cider vinegar
¼ cup fresh lime juice
4  chipotle peppers in adobo sauce, chopped
5 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
¼ teaspoon ground cloves
3  bay leaves

Directions:
Season beef chunks with salt and pepper on all sides. Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker. Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves. Cook on Low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.

Prep time: 25 mins
Cook time: 8 hrs 4 mins
Total time: 8 hrs 39 mins
Yields: 8 servings

Calories: 302.8
Fat: 22.9 g
Saturated fat: 8.2 g
Carbohydrates: 2.6 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 20.3 g
Cholesterol: 77.5 mg
Sodium: 150.3 mg
Grilled Sirloin Salad with Sesame-Ginger Dressing
Category: salad
By Ashley Delilah Lane

Pepper-crusted steak, grill-charred vegetables, and sesame-ginger dressing turn fresh salad greens into an exciting main course.

Ingredients:
2 tablespoons reduced-sodium soy sauce
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
2 teaspoons toasted sesame oil
1 clove garlic, minced
1 teaspoon chopped fresh ginger
2 teaspoons black peppercorns, crushed
1 (12 ounce) sirloin steak, trimmed
⅛ teaspoon salt
16  scallions, white part only
1  red bell pepper, halved lengthwise and seeded
1 cup curly endive (frisee)
1 cup chopped radicchio

Directions:
Preheat an outdoor grill for high heat and lightly oil the grate. Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth. Press peppercorns into both sides of steak and season with salt. Place steak, scallions, and red bell pepper on the preheated grill and cook for 4 minutes. Flip and cook until vegetables are charred and steak is cooked to desired doneness, about 4 minutes more. Let steak rest on a work surface for 5 minutes before thinly slicing along the grain. Cut scallions into 1-inch pieces and bell pepper lengthwise into strips. Toss curly endive and radicchio with the dressing in a bowl; transfer to a platter and top with steak and vegetables.

Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Yields: 4 servings

Calories: 184.3
Fat: 7.7 g
Saturated fat: 2.3 g
Carbohydrates: 12.3 g
Sugars: 6.2 g
Dietary fiber: 3 g
Protein: 17.1 g
Cholesterol: 36.7 mg
Sodium: 389.1 mg
ITALIAN STYLE BRUSCHETTA


Ingredients:
roma tomatoes, red onions, garlic cloves, basil, red wine vinegar, extra virgin olive oil, black pepper, sea salt, French baguette

Directions:
Cut tomatoes in half and squeeze out seeds and juice. Chop tomatoes into small dice; place in a medium bowl. Add onion, garlic, basil, vinegar, 3 tablespoons olive oil and pepper. Let stand at room temperature for about 15 minutes and then transfer in the refrigerator for 45 minutes.
Preheat oven under broiler.  Brush one side of each slice with remaining olive oil. Toast bread on oily sides until golden brown. Remove from oven and spoon tomato mixture on top. Drizzle balsamic over top. Serve immediately.
No-Bake Chocolate Coconut Cricket Bars


Ingredients:
unsweetened dried shredded coconut, pitted dates, pecans, maple syrup, cocoa powder, chocolate chips, vanilla, salt, cayenne pepper

Directions:
1. Mist 8-inch (2 L] square glass baking dish with cooking spray; line with parchment paper, leaving 1 inch (2.5 cm] overhang on two opposite sides. Set aside.
2. Pulse oats in food processor until chopped. Add coconut, dates, 1/2 cup 100% PC cricket powder, pecans, maple syrup, cocoa powder, chocolate chips, vanilla, salt and cayenne pepper. Pulse just until mixture comes together, two to three times. Add one tablespoon of water; pulse, adding more water one teaspoon at a time if necessary until mixture is sticky and holds together when pressed between fingers; 10 to 15 seconds.
3. Press into prepared baking dish. Cover and refrigerate for three hours. Lifting with parchment, transfer to cutting board. Cut into 12 bars.
Chef's tip: The bars need at least three hours in the fridge to set, but you can make them up to two days ahead. Once bars are sliced, store them in an airtight container, layered between parchment paper, in the fridge or freezer.
Gallstone Shooter


Ingredients:
vodka, white Creme de Cacao

Directions:
"Gently layer into a shot glass."
Egg, Sausage, Biscuits and Gravy


Ingredients:
breakfast sausage, onion, flour, milk, Worcestershire sauce, hard-boiled eggs

Directions:
Cook sausage and onions in a skillet until sausage is done.  Drain grease.  Add flour and coat meat mixture.
In seperate bowl, combine milk, worcestershire sauce, and salt/pepper (to taste].
Slowly stir in milk/seasoning mixture.
Cook until gravy reaches desired thickness (Stirring frequently].
Split biscuit in half on plate.  Divide sliced hard boiled egg over top.
Spoon gravy over biscuits and eggs.
Sensational No Tomato Sauce Spaghetti


Ingredients:
butter, garlic, parmesan cheese, dried parsley flakes, seasoning salt, white pepper, bacon

Directions:
In alarge skillet, melt butter and saute garlic until it is browned slightly.
Cook spaghetti according to the package directions, and drain.
Add spaghetti, parmesan cheese, cream, parsley flakes, salt, and pepper, and mix well.
Pour into a buttered 2 quart baking dish.
Cover and bake at 325 degrees until it is warm, about 15 minutes.
Uncover and sprinklethe bacon over casserole.
Glazed Roast Pork Tenderloin


Ingredients:
Dijon mustard, honey, orange zest, cinnamon, allspice

Directions:
Combine in a small bowl Dijon mustard, honey, orange juice, zest, cinnamon and allspice.
Set aside.
Place the pork tenderloin on a rack in a shallow roasting pan.
Roast in a preheated 325 F oven for 30-45 minutes, or until pork reaches an internal temperature of 160 F.
During the last 10 minutes of cooking, brush the pork occasionally with the mustard mixture.
Remove pork from oven.
Let stand for 5 minutes before cutting crosswise into slices and serving.
Professor's Apple Archimedes - Apple Crisp


Ingredients:
apples, dark brown sugar, cinnamon, raisins, hot water, butter

Directions:
In a large bowl combine the sliced apples, lemon juice, brown sugar, and cinnamon.
In a small bowl soak the raisins until plump in hot water to cover. Drain and discard the water.
Add the raisins and bran cereal to the apple mixture. Add the melted butter and mix.
Pour the mixture into a buttered shallow baking dish, and pour the orange juice over all. Dot with butter.
Cover the pan with foil. Bake at 400° for 40 minutes.
Uncover and bake until brown on top, about 15 minutes.
Baked Four Cheese Spaghetti With Italian Sausage


Ingredients:
spaghetti, Italian sausage, onions, green bell peppers, garlic, sharp cheddar cheese, mozzarella cheese, Fontina cheese, parmesan cheese

Directions:
Cook pasta in boiling salted water in a large Dutch oven according to package directions. Drain and return to pan.
Meanwhile, brown sausage, onion, bell pepper and garlic in oil in a large nonstick skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir meat mixture, pasta sauce, and Cheddar cheese into pasta. Spoon half of pasta mixture into a lightly greased 5-qt. slow cooker coated with cooking spray.
Combine mozzarella cheese and fontina cheese. Sprinkle half of mozzarella mixture over pasta mixture in slow cooker. Top with remaining pasta mixture, remaining mozzarella mixture, and Parmesan cheese. Cover and cook on Low 3 hours. Let stand, covered, 10 minutes before serving.
Flourless Peanut Butter Chocolate Chip Blender Muffins
Category: bread
By Megan Olson

A flourless muffin made with 8 everyday ingredients. This soon-to-be favorite recipe's just needs a quick mix in the blender for the easiest baking of your life.

Ingredients:
cooking spray
½ cup peanut butter
1  very ripe banana
3 tablespoons honey
1  egg white
1 tablespoon almond extract
¼ teaspoon baking soda
1 pinch sea salt
½ cup mini chocolate chips

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a muffin tin with cooking spray. Combine peanut butter, banana, honey, egg white, almond extract, baking soda, and sea salt in a blender; blend until smooth. Stir chocolate chips into the batter with a wooden spoon. Pour batter into the prepared muffin tin, filling each cup 3/4 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 9 minutes. Cool in the tin for 5 minutes; transfer to a baking rack to cool completely.

Prep time: 10 mins
Cook time: 9 mins
Total time: 24 mins
Yields: 6 muffins

Calories: 254.1
Fat: 15.3 g
Saturated fat: 4.8 g
Carbohydrates: 26.5 g
Sugars: 20.9 g
Dietary fiber: 2.7 g
Protein: 6.9 g
Sodium: 215.9 mg
Eggplant and Lamb Stew
Category: soups-stews-and-chili
By KELLYJEANNE

The Arabic name (which I can't remember) means 'It cooks itself.' Most Middle Eastern food is time-consuming to make; this name implies that the cook is embarrassed to serve something so simple. Best served over rice.

Ingredients:
2 tablespoons butter
1 ½ pounds lamb shoulder
2  large eggplants, peeled and chopped
2 large tomatoes, chopped
2 large onions, chopped
2  green bell peppers, chopped
10 cloves garlic, chopped
1 tablespoon tomato paste
½ cup water
1 teaspoon allspice
2 teaspoons salt
1 teaspoon ground black pepper

Directions:
In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned. In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 6 servings

Calories: 291.9
Fat: 16.2 g
Saturated fat: 7.4 g
Carbohydrates: 20.8 g
Sugars: 8.6 g
Dietary fiber: 8.4 g
Protein: 18.2 g
Cholesterol: 68.2 mg
Sodium: 871.3 mg
Pasta E Fagioli from Food and Wine


Ingredients:
low sodium chicken broth, prosciutto, orzo pasta, extra virgin olive oil, onion, carrot, celery rib, garlic cloves, rosemary sprig, crushed red pepper flakes, tomato paste, cannellini beans, salt, fresh ground black pepper

Directions:
In a large saucepan, bring broth to a boil with the prosciutto.
Add the orzo, cover partially and cook until the orzo is al dente, about 6 minutes.
Strain the broth into a heatproof bowl.
Pick out the prosciutto and dice it.
Reserve the orzo separately.
Wipe out the saucepan and heat the olive oil int it.
Add the onion, carrot, celery, garlic, rosemary, crushed red pepper, and diced porsciutto and cook over medium high heat, stirring occasionally, until the veggies are lightly browned, about 6 minutes.
Add the tomato paste and the strained broth, cover partially, and simmer until the prosciutto and veggies are tender, about 8 minutes.
Discard the rosemary sprig.
Add half of the beans to the soup.
Puree the soup in a blender and return to the saucepan.
Add the remaining beans and the reserved orzo and cook until heated through.
Season the soup with salt and pepper.
Stir in the goat cheese and serve.
Shrimp Stir Fry With Egg Noodles
Category: world-cuisine
By juana

This delicious shrimp dish is a colorful, easy to make, and will keep you wanting seconds. Enjoy.

Ingredients:
1 pound fresh Chinese egg noodles
2 tablespoons olive oil
⅓ cup chopped onion
1 clove garlic, chopped
¾ cup broccoli florets
½ cup chopped red bell pepper
2 cups cooked shrimp
½ cup sliced water chestnuts, drained
½ cup baby corn, drained
½ cup canned sliced bamboo shoots, drained
3 tablespoons oyster sauce
1 tablespoon red pepper flakes, or to taste

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in noodles and return to a boil. Cook until the pasta floats to the top, 1 to 2 minutes; drain. Heat oil in a large skillet over medium-high heat; cook and stir onion and garlic for about 1 minute. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn,  bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more. Serve shrimp and vegetables over noodles.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 321.9
Fat: 6.3 g
Saturated fat: 0.8 g
Carbohydrates: 49 g
Sugars: 2.2 g
Dietary fiber: 2.6 g
Protein: 15.1 g
Cholesterol: 83.2 mg
Sodium: 615.7 mg
Lower Fat Banana Bread II
Category: breakfast-and-brunch
By Katie

Mmmmm... yummy banana bread without all of the fat.

Ingredients:
2  eggs
⅔ cup white sugar
2  very ripe bananas, mashed
¼ cup applesauce
⅓ cup nonfat milk
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup chopped walnuts

Directions:
Preheat oven to 325 degrees F (165 degrees C). Spray a bread pan with non-stick cooking spray, and lightly dust with flour. In a large bowl, beat eggs and sugar in a large bowl until light and fluffy, about 5 minutes. Beat in bananas, applesauce, milk, oil and vanilla. In a separate bowl, sift together flour, baking powder, baking soda and salt. Stir flour mixture into banana mixture, mixing just until blended. Fold in walnuts. Pour batter into prepared pan. Bake in preheated pan until golden and a toothpick inserted into center of the loaf comes out clean, about 1 hour. Turn bread out onto a wire rack and let cool.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 - 9x5 inch loaf

Calories: 178
Fat: 4.3 g
Saturated fat: 0.7 g
Carbohydrates: 31.2 g
Sugars: 14.7 g
Dietary fiber: 1.3 g
Protein: 3.9 g
Cholesterol: 31.1 mg
Sodium: 224.6 mg