xiaoxl/recipe_data huggingface dataset:
Cajun Grilled Chicken


Ingredients:
boneless skinless chicken breasts, garlic clove, salt, black pepper, paprika, brown sugar, dried oregano, fresh sage, dried sage, fresh thyme leaves, dried thyme, canola oil, lemon juice

Directions:
Using a sharp knife, make 2-3 slits in the flesh of each chicken breast.
Insert a slice of garlic in each slit.
Season each breast with salt and pepper to taste.
Combine paprika, brown sugar, red pepper, oregano, sage and thyme.
Rub chicken with spice mixture; chill 2-24 hours.
Preheat grill to medium.
Mix together oil and lemon juice and brush onto chicken.
Grill for 12-15 minutes or until juices run clear, turning once, basting with any remaining lemon and oil mixture.
Orange & Poppy Seed Cake With Cream Cheese Frosting


Ingredients:
eggs, orange, sugar, carrots, poppy seed, plain flour, cream cheese, margarine, icing sugar

Directions:
Preheat oven to 180C.
Beat eggs and sugar in a bowl.
Sift in flour and mix to combine.
Add orange rind, carrot, almond meal and poppy seeds and stir together.
Spoon mixtue into a cake tin lined with baking paper.
Cook for 20 minutes or untill golden and cooked through the center. Check with a metal skwerer or knive.
For frosting mix all ingrediants in a bowl until no lumps and spread with a knive over the top of cake after it has had time to cool.
Cheesy Potato Bell Pepper Chowder


Ingredients:
butter, onion, green bell pepper, red bell pepper, garlic cloves, flour, chicken broth, baking potatoes, chives, black pepper, half-and-half, cheddar cheese, swiss cheese, salt

Directions:
In a large soup pot, melt butter.  Add onion, bell peppers and garlic and sauté until tender.
Briskly stir in the flour.
Add the chicken broth and stir well.
Stir in the potatoes, chives and pepper; bring to a soft boil.  Reduce heat and gently simmer for about 20 minutes or until potatoes are tender.  *Stir FREQUENTLY to prevent sticking on bottom.
Add half and half and cheeses; stir constantly until cheese is melted.
Add salt; if needed to taste.
Serve.
Uncooked Tomato Sauce


Ingredients:
extra virgin olive oil, garlic cloves, basil leaves, flat leaf parsley, plum tomatoes, salt, pepper, sugar

Directions:
Pour olive oil into a bowl, add garlic. Mince together the basil and parsley, add to bowl.
Dice tomatoes, or halve the grape tomatoes. Add to bowl. Season with salt, pepper and sugar if desired. Better if allowed to sit for a few hours before using.
Serve with crusty bread as bruschetta or on pasta.
Sour Cream Potato, Kraut & Swiss Cheese Portabella #SP5


Ingredients:
portabella mushroom caps, horseradish, sauerkraut, swiss cheese

Directions:
Clean mushroom caps gently. Flash in microwave, four caps at a time, for 3 minutes.
If you desire the horseradish flavor, mix 1 tablespoon or more very well into mashed potatoes.
Spoon mashed potato mixture onto each cap.
Put 1/4 cup of sauerkraut on top the mashed potatoes on each.
Bake in greased pan in a preheated 375 degrees oven for 20 minutes.
Mound 1/4 cup shredded swiss cheese on each and cook for another 5 minutes and you have your meal.
Knife-And-Fork Breakfast Burrito


Ingredients:
canned black beans, chunky salsa, eggs, milk, pepper, salt, tomatoes, queso fresco, monterey jack cheese, sour cream, of fresh mint, chunky salsa

Directions:
In a small saucepan mash the beans lightly. Stir in 1/3 cup salsa. Heat over low heat. Cover and keep warm while making egg "tortillas."
In a medium bowl combine eggs, milk, pepper, and salt. Coat a 10-inch nonstick omelet pan (or skillet with flared sides] with nonstick cooking spray, or brush lightly with a little cooking oil. Preheat pan over medium heat until a drop of water sizzles.
For each of the egg "tortillas" pour about 1/4 cup of the egg mixture into the pan. Lift and tilt pan to spread egg mixture over bottom. Return to heat. Cook for 1-1/2 to 2 minutes or until lightly browned on bottom (don't turn].
Loosen edges of the egg "tortilla" with spatula; carefully slide out onto a serving plate, browned side down.
On one half of the "tortilla," spread one-fourth of the bean-salsa mixture. Top with tomato and cheese. Fold in half and then into quarters to form the burritos. Keep warm while preparing remaining tortillas and burritos.
Top with a dollop of sour cream and the remaining cheese; sprinkle with mint. Serve with additional salsa, if desired. Enjoy!
Spicy Mango Salad


Ingredients:
lime, zest of, lime juice, shallot, extra virgin olive oil, kosher salt, red cabbage, jicama, jalapeno chile, red onion, mangoes, fresh cilantro, kosher salt

Directions:
Vinaigrette, combine lime zest, lime juice and shallot in small bowl. Gradually whisk in olive oil to make an emulsion. Season with a bit of salt.
Combine cabbage, jicama, jalapeno, onion, mangoes and cilantro in a bowl. Add about half the vinaigrette and toss well, gradually adjusting seasoning and amount of vinaigrette without causing sauce to pool. Serve immediately.
PEANUT BUTTER M&M BARS


Ingredients:
butter, sugar, eggs, vanilla, peanut butter, plain flour

Directions:
preheat oven to 180 Celsius grease and line a 9 x 13  baking dish with baking paper.
using an electric mixer, beat together  butter and sugar until light and fluffy.
add the egg, peanut butter, and vanilla.
turning the mixer to low, add the flour and beat till well combined.
stir in 1 1/2 packets of M & Ms.
press cookie dough into baking dish.
press the rest of the M & M's into the top of the dough.
bake for 20­ to 25 minutes. until golden on top.
cool completely in dish.
cut into squares to serve.
Easter Breakfast Casserole
Category: breakfast-and-brunch
By Stephanie

This is looked forward to every Easter, it is so delicious!

Ingredients:
1 pound bacon
¼ cup diced onion
¼ cup diced green bell pepper
3 cups shredded Cheddar cheese
8  eggs
2 cups milk
1 (16 ounce) package frozen hash brown potatoes, thawed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish. Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble. In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole. Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.

Prep time: 25 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 40 mins
Yields: 12 servings

Calories: 281.3
Fat: 21 g
Saturated fat: 10.1 g
Carbohydrates: 9.9 g
Sugars: 2.6 g
Dietary fiber: 0.6 g
Protein: 18 g
Cholesterol: 170.6 mg
Sodium: 537.6 mg
Gambas Al Ajillo


Ingredients:
olive oil, large shrimp, garlic cloves, green onions, madeira wine, lime, juice of, paprika, cayenne, bay leaf, salt, parsley

Directions:
Begin by sweating the onion in the oil.
When onion is soft, add the shrimp and garlic and saute for 1-2 minutes (just until shrimp are cooked].
Remove the shrimp and add the rest of the ingredients (except parsley].  Cook/reduce for about 2 minutes (until smooth and glistening].
Stir in shrimp and toss to coat.
Garnish with parsley and lime wedges.
Santiago's Stuffed Squid
Category: world-cuisine
By DMASON

This recipe originates from Spain. It's tender and moist, not a typical chewy squid dish. It's simple to prepare, rich, scrumptious and definitely a favorite in our home! You may use butter instead of olive oil and black pepper instead of paprika if you prefer.

Ingredients:
1 pound squid
8 ounces shrimp, peeled and deveined
8 ounces orange roughy fillets
1  tomato, seeded and chopped
1 small onion, quartered
½ cup olive oil
½ teaspoon salt
¼ teaspoon paprika
3 tablespoons dry white wine
1 slice white bread
4 slices  lemon, for garnish

Directions:
Preheat oven to 350 degrees F (175 degrees C). Clean squid, removing tentacles, spine and outer skin. Rinse well in cold water and let drain on paper towels. Coarsely chop shrimp.  Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt Blot squid with paper towel to remove any excess water. Use a small spoon to pack each squid with fish/shrimp mixture leaving 1 inch unfilled at bottom.  Secure open end  with a toothpick and place in glass baking dish. Repeat until filling is gone. Any extra squid can be cut into rings and scattered over the stuffed squid. Place tomato, onion, olive oil, 1/4 teaspoon salt, paprika, wine and bread in a blender or food processor and puree. Pour mixture over stuffed squid. Cover dish with aluminum foil and bake in preheated oven for 1 hour. Remove foil and bake for another 30 minutes. Serve warm, garnished with lemon wedges.

Prep time: 1 hr
Cook time: 1 hr 30 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 491.7
Fat: 32.6 g
Saturated fat: 4.8 g
Carbohydrates: 11.9 g
Sugars: 2.3 g
Dietary fiber: 1.5 g
Protein: 35.5 g
Cholesterol: 346.1 mg
Sodium: 552 mg
Fried Snapper With Avocado


Ingredients:
lemon, red snapper, flour, avocados, corn, fresh parsley, lime slice

Directions:
Squeeze the lemon juice both inside and outside the fish, and sprinkle with spice seasoning. Place the fish in a shallow dish, cover and set aside in a cool place to marinate for a few hours.
Lift the marinated fish out of the dish and dust thoroughly with the flour shaking off any excess.
Heat oil in a large non-stick frying pan over medium heat. Add the fish and fry gently for about 10 minutes on each side.
Meanwhile cut the avocados in half, remove the pits and cut in half again. Peel away the skin and cut into thin strips.
When the fish are cooked through, and skin is crisp and brown, transfer them to a warm serving dish. Add the avocado and corn slices . Garnish with lime slices and serve immediately.
Cranberry White Chocolate Scones


Ingredients:
all-purpose flour, sugar, baking powder, salt, butter, egg, buttermilk, white chocolate chips, dried cranberries

Directions:
Preheat oven to 400 degrees.
Mix together dry ingredients.
Cut butter into the dry ingredients with a pastry blender or two knives until coarse crumbs are formed.
Stir in cranberries and chips.
Whisk together egg and milk.
Make a well in the middle of the dry ingredients and add the liquid mixture.  Stir together until moistened.
Dust bread board or counter top with flour and turn the dough out.
Fold the dough until it forms a large lump of dough.
Pat the dough into a disk about 8 to 10 inches in diameter.  Cut into 6 wedges (I use a pizza cutter] and place them on an ungreased baking sheet, leaving them a little room to spread ( I use parchment paper].
Bake for 11 - 12 minutes or until they are golden.  Place on a wire rack to cool.
Chinese Noodle & Vegetable Stir Fry (For One)


Ingredients:
broccoli floret, carrot, button mushrooms, mirin, soy sauce, garlic cloves, water, water, olive oil

Directions:
Wash the cooked spaghetti, make sure it is damp.
Prepare broccoli florets. Peel and slice carrot. Slice button mushrooms into thin slices. Chop up garlic cloves.
Heat up some olive oil in a wok. When hot, pour out excess oil from wok. (I don't like my food oily, so I do this; but it's optional.].
Fry 1/2 of the chopped garlic until fragrant. Add carrots and stir-fry, making sure heat is evenly spread. After about a minute, add broccoli florets. Stir-fry for a few minutes, until broccoli begins to darken, and then add the mushrooms and continue stir-frying for about a minute.
Turn heat down and add 1/2 cup water to the wok. Add 1 tbsp soy sauce and 1 tbsp mirin sauce. Continue stir-frying for a couple of minutes.
Turn the stove off and cover the wok with a lid to make sure it remains warm.
Prepare another wok by heating up some olive oil. Pour out any excess oil.
Fry the rest of the garlic until fragrant. Add the spaghetti and stir-fry, making sure to mix well.
Add 2 tbsp soy sauce (or to taste] and mix well. Turn heat down a little bit and add 1/4 cup water. Continue stir-frying for a few minutes before turning your stove off.
Pour spaghetti and the spaghetti's 'sauce' into a plate. Add the vegetable stir-fry on top, making sure that the vegetable stir fry's sauce is also added inches.
Serve hot.
Crawfish Jambalaya


Ingredients:
onion, flour, water, crawfish tail, water, long grain rice, parsley, green onion tops, garlic cloves, salt, black pepper, dried thyme leaves, bay leaf, Kitchen Bouquet, crawfish fat

Directions:
Heat oil, add flour and cook to deep brown, stirring constantly. Add onions and cook slowly about 3 or 4 minutes. Slowly add the 1-1/2 cups water. Allow this to simmer, uncovered, until reduced to 1/2 cup (about 30 or more minutes].
Add crawfish tails and cook until they turn pink. Add the 2 cups water and bring to boil. Stir in the rice and all other ingredients. Cover, reduce heat and cook until rice is dry, about 30 minutes.
Fritter Curry / Kadhi Wada


Ingredients:
ginger, flour, garlic, green chili peppers, cumin, curry leaves, coriander leaves, salt, fenugreek seeds, cloves, cinnamon, turmeric powder, baking soda, onion, black gram

Directions:
Soak the Black Gram (Udad Dal] overnight. Remove water the next day and make a thin paste of this by using a grinder/mixer.  Add a pinch of cooking soda, salt and the finely chopped Ginger and onion for enhancing the taste of the round fritters which will be made eventually. Keep aside.
Whisk curd in a bowl with little water. Get watery consistency.  Keep aside. Take another empty bowl and mix the gram flour with little quantity of water so that a thick paste is formed. Keep stirring to ensure no lumps are formed. Mix the curd and gram flour paste slowly. Keep aside.
In a Mixer make a paste of Green chili, Ginger and Garlic. Mix this in the curd infused with gram flour paste. Stir well.
Heat a Pan/Bowl and pour this mixture and let it cook till the first boil. Add the above remaining dry ingredients ( Fenugreek seeds, Cinnamon, Cloves and curry leaves] while its cooking. After it gets the first boil, simmer on low flame for a few minutes.
In a Tadka pan, heat 2Tbsp oil and add cumin seeds and turmeric powder along with the Kashmiri red chilis. Once the cumin seeds change color, add the hot Tadka to the other bowl with the simmering Kadhi/curry in it.
Take a deep wok and add oil in it. Take the Black gram flour mixture and make balls as per your need and deep fry them till they become golden brown on the outer side. Don’t keep the flame on high as they may get too dark. We need a soothing golden brown color which won’t strike the eye as we serve.
Remove from the Wok and straight away add to the simmering curry/Kadhi. Switch off the gas in less than a minute. Rest it for a few minutes before serving.  Garnish with fresh coriander (optional] and serve hot. It goes well with Plain Rice/ Basmati Rice or Khichadi. This is called Kadhi Wada in India and could be called Fritter Curry outside India. <U+F04A>.
You can also get detailed recipe with more pics on https://fashionablefoodz.com/fritter-curry-kadhi-wada/.
Cajun French Fries (Lowfat)


Ingredients:
idaho potatoes, canola oil, cayenne pepper, chili powder, cumin, salt, ground black pepper

Directions:
Preheat oven to 350 degrees.
Combine potatoes and oil in a large bowl and toss well to coat.
In a small bowl, combine cayenne pepper, chili powder, cumin, salt, and black pepper.  Sprinkle over potatoes and toss well until all potatoes are coated with seasoning.
Coat a large baking sheet with cooking spray.  Spread potatoes evenly on baking sheet.  Bake for 30 minutes or until golden brown and crispy.
Reuben Casserole


Ingredients:
corned beef, canned sauerkraut, swiss cheese, butter, tomatoes

Directions:
Preheat oven to 350.
Coat bread pieces in the melted butter and set aside.
Break up the corned beef into a greased 9x13 baking dish.
Drizzle with thousand island dressing.
Cover with the sauerkraut and then sprinkle a layer of the cheese.
Top with tomatoes (you can leave these out, I think it adds a bit of color!].
Cover with breadcrumbs and bake in oven for 30 minutes or until bubbly.
Provolone Grissinis


Ingredients:
provolone cheese, phyllo pastry, butter

Directions:
Mix cheese, salami & cream together.
Brush one sheet of phyllo with butter, top with another sheet and brush again with butter.
Cut pastry sheet into 6 rectangles and place one teaspoonful of salami mixture at one end of each rectangle and roll the pastry up to enclose the filling.
Repeat with remaining pastry & salami.
Brush with remaining butter & bake at 200.C for 10-15 minutes.
Serve with a tomato sipping sauce. Recipe #335677 is good!
Easy Cajun Chicken Caesar Salad


Ingredients:
bacon, skinless chicken breast halves, olive oil, romaine lettuce, parmesan cheese

Directions:
Cook bacon over medium high heat in a large skillet until evenly brown.   Let cool slightly, then crumble and set aside.
In a preheated skillet, add the chicken strips, seasoning mix and oil.   Cook over medium heat until chicken is golden brown.  Remove from heat and set aside.
In a large salad bowl, combine the Romaine, enough salad dressing to lightly coat, Parmesan cheese, and the crumbled bacon. Toss and place on individual salad plates.
Top with the sliced chicken and serve.
Slow-Cooked Green Beans
Category: side-dish
By Chef John

Why take something that normally takes 5 minutes to cook and cook it for 2 hours? Because it produces one of the most delicious things you'll ever taste. There's going to be a lot of juice, and that's what you dip your corn bread into.

Ingredients:
6 slices bacon, sliced crosswise into 1/2-inch pieces
1  onion, sliced lengthwise
3 cloves garlic, minced
¼ cup tomato sauce
2 pounds fresh green beans, trimmed
3 cups chicken broth
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste

Directions:
Place saucepan over medium heat; cook and stir bacon in the hot pan until almost crisp, about 6 minutes. Add onion; cook until browned bits of food on the bottom of the pan have dissolved in the onion's juices and onion is soft and golden brown, about 5 minutes. Stir in garlic and tomato sauce. Cook until garlic has softened, about 1 more minute. Place green beans into a skillet and pour in chicken broth. Raise heat to high, add salt, black pepper, and cayenne pepper to beans, and bring to a simmer. Beans will begin to soften. Turn heat to medium-low and simmer for 1 1/2 hours. Stir occasionally. Add more broth or water if mixture seems dry. Adjust levels of salt, black pepper, and cayenne pepper to taste. Cook until beans are soft and tender, about 30 more minutes. Transfer beans and some of the pan juices to a deep serving platter.

Prep time: 15 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 123.9
Fat: 4.3 g
Saturated fat: 1.3 g
Carbohydrates: 16 g
Sugars: 4.6 g
Dietary fiber: 6 g
Protein: 7.3 g
Cholesterol: 12.6 mg
Sodium: 781.9 mg
Syrniki With Potato


Ingredients:
cottage cheese, potatoes, egg, butter, sugar, flour, salt, sour cream, raisins, sugar

Directions:
First clean and peel the potatoes and boil in salted water, drain and mash.
Then drain the cottage cheese, sieve to remove lumps, and mix it with the mashed potato.
Beat in raw egg, salt, sugar and half the flour. (For the sweeter version add raisins and more sugar now.]
Stir well to form a stiff paste.
Work on a floured surface and flatten into thick pancakes about 3 inches in diameter.
Coat them with flour and fry in butter on each side until golden brown.
Serve hot with sour cream well chilled.
Gratin Meatballs Parmentier


Ingredients:
potatoes, ground beef, onion, paprika, fresh parsley, white sauce, mozzarella cheese

Directions:
Preheat oven to 400° F.
Boil potatoes for 10 – 20 minutes until tender.
Let potatoes cool slightly and then slice as pictured.
Mix ground Beef, chopped Onions, Paprika, Parsley, Salt and Pepper and form meat balls as pictured.
Make Béchamel Sauce.
Assemble Potatoes and Meat Balls as pictured and pour Béchamel Sauce over the top.
Sprinkle grated Mozzarella over the top.
Bake for 25-30 minutes at 400° F. until meat balls are cooked (160°F.] and top is browned.
Chicken in sweet and hot pepper sauce


Ingredients:
garlic, red chili pepper, cayenne pepper, onion, evaporated milk, chicken breasts, olive oil, zucchini, basil leaves, pine nuts, penne pasta, parmesan cheese

Directions:
Put the first 6 ingredients in your blender or food processor and process into a paste/pulp.
Heat the oil in a large frying pan or Dutch oven, when hot enough pour the pepper paste in and on a medium high heat fry for 10 minutes.
Add the milk and chicken stock.
Then add the chicken and stir, add the zucchini a few minutes later.
Bring to the boil, lower the heat, cover and simmer for 10- 15 minutes or until the chicken is tender.
In the meantime cook the pasta according package instructions, drain when cooked, and put in a large warm dish.
Check the seasoning of the chicken dish, If you find the sauce too thick you can add some more chicken stock, it depends how much moisture the zucchini will release, add half of the basil, mix and put half of the chicken on top of the pasta, mix, then pour over the remaining.
Sprinkle the rest of the basil on top together with the pine nuts.
Serve.
Lemon Black Tea


Ingredients:
"black tea"

Directions:
Assemble all the ingredients and place in a tea ball.  Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.
Place tea ball in hot water and steep for 10 minutes.
Needhams


Ingredients:
potato, confectioners' sugar, vanilla, coconut

Directions:
Cook the potato in water., While the potato is still warm,mash it and stir in the sugar and vanilla., Mix well and then add the coconut., Press mixture into a buttered pan., Cool and cut into squares., Dip the squares into melted chocolate and place on waxed paper to set.
Salmon with Pomegranate Glaze
Category: main-dish
By Fabrizio Patano

Grilled salmon fillet served with a pomegranate glaze.

Ingredients:
⅓ cup pomegranate juice
1 tablespoon soy sauce, or to taste
1 clove garlic, sliced
4 (6 ounce) fillets salmon
2 tablespoons olive oil
½  pomegranate, peeled and seeds separated

Directions:
Whisk pomegranate juice, soy sauce, and garlic together in a shallow non-reactive bowl until marinade is well mixed. Add salmon and turn to coat. Cover and marinate for 15 minutes. Heat olive oil in a skillet over medium heat; add garlic from the marinade and cook until lightly browned, 1 to 2 minutes. Pour in the marinade and cook until reduced and thickened to a glaze, 4 to 5 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook salmon on the preheated grill until flesh flakes easily with a fork, about 3 minutes per side. Serve salmon topped with glaze and garnished with pomegranate seeds.

Prep time: 10 mins
Cook time: 11 mins
Total time: 36 mins
Yields: 4 fillets

Calories: 395
Fat: 23 g
Saturated fat: 4.2 g
Carbohydrates: 17.1 g
Sugars: 15.5 g
Dietary fiber: 0.3 g
Protein: 29.6 g
Cholesterol: 82.5 mg
Sodium: 306.7 mg
Zucchini Gingerbread
Category: bread
By Sarah-May

A moist spicy zucchini bread perfect for the transition from summer to fall.

Ingredients:
cooking spray
1 cup brown sugar
¼ cup molasses
¼ cup vegetable oil
¾ cup vanilla yogurt
3  eggs
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 ½ cups shredded zucchini
3 cups all-purpose flour

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray. In a large bowl, mix together the brown sugar, molasses, vegetable oil, vanilla yogurt, and eggs until thoroughly combined. Stir in the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Gently mix in the shredded zucchini, and stir in the flour. Pour the batter into the prepared loaf pans. Bake in the preheated oven until the loaves are browned and springy to the touch, 50 to 60 minutes. A toothpick inserted into the center of a loaf should come out clean. Allow to cool in pans for about 10 minutes before removing to finish cooling on racks.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 25 mins
Yields: 2 loaves

Calories: 140.6
Fat: 3.2 g
Saturated fat: 0.7 g
Carbohydrates: 25.3 g
Sugars: 12.2 g
Dietary fiber: 0.7 g
Protein: 3 g
Cholesterol: 23.6 mg
Sodium: 130.4 mg