xiaoxl/recipe_data huggingface dataset:
Snickerdoodle Sour Cream Pastry Dough


Ingredients:
flour, sugar, salt, cinnamon, butter, sour cream

Directions:
Place the Flour, Sugar, Salt, Cinnamon and cold Butter in an electric mixer fitted with a paddle attachment.
"Sablage" the Dough: Mix the ingredients on medium speed until the cubes of Butter are broken into small, pea-sized pieces and are well-coated in Flour. The mixture should take on a coarse, sandy appearance.
Chef's Note: Make sure the Butter is very cold. If the Butter is warm, it will begin to melt and form a paste with the Flour rather than break into small pieces.
With the mixer on medium speed, add 90g (6 Tbls] of Sour Cream and mix until the Flour and Butter come together to form the Dough. Use the additional 15g (1 Tbls] of Sour Cream if the mixture is too dry. When adding the Sour Cream, the goal is to add just enough moisture so that the Flour can hold together around the small, solid pieces of butter.
Chef's Note: The type of Sour Cream used, as well as environmental factors such as humidity, will change the amount of Sour Cream needed to form the Dough. Do not over-mix the Dough once the Sour Cream has been added. When moisture is added to Flour, gluten begins to form. Mixing makes the gluten bonds stronger, and stronger gluten bonds make for a tougher the final product.
Scrape all of the Snickerdoodle Sour Cream Pastry Dough together into a ball. Portion the Dough as necessary for your specific needs (approximately 240g is needed for one 8"/9" tart]. Wrap the Dough in plastic wrap and refrigerate it for at least 30 minutes before rolling.
Chef's Note: Small streaks of butter should be visible in the final Dough when it is rolled out. A soft and sticky Dough has been over-hydrated. A crumbly Dough is under-hydrated.
Roll and bake the Snickerdoodle Sour Cream Pastry Dough according to your specific recipe needs. Rolling the Dough to 1/4" thickness and baking it at 350 degrees Fahrenheit (177 degrees Celsius] is appropriate for most uses. The baking time will vary based on the size of the Tart / Pie and the nature of the filling. Brush the Dough with Egg Wash and liberally dust it with a mixture of Cinnamon and Sugar before baking.
Storage: The Sour Cream Pie Crust Dough can be refrigerated for a week or frozen for several months. The Dough should be tempered, but still cold, before rolling.
Fresh Tuna Ceviche
Category: appetizers-and-snacks
By POOPY SHOES

Ceviche made with fresh, raw tuna chunks.  Great as an appetizer or side dish.  I learned this one from my grandparents and found it to be a winner among my college buddies.

Ingredients:
12 ounces sashimi grade tuna
¾ bunch green onions, thinly sliced
½ medium onion, finely diced
2 teaspoons minced fresh ginger root
1  fresh jalapeno pepper, seeded and minced
¼ cup lemon juice, or to taste
¼ teaspoon soy sauce, or to taste

Directions:
Cut tuna into 1/2 inch cubes, and place into a bowl.  Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine.  Cover and refrigerate for 2 to 3 hours.  Taste before serving and add more lemon juice or soy sauce as needed.

Prep time: 25 mins
Total time: 2 hrs 25 mins
Yields: 4 servings

Calories: 116.6
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 6.1 g
Sugars: 2.1 g
Dietary fiber: 1.5 g
Protein: 21 g
Cholesterol: 38.3 mg
Sodium: 57.7 mg
Low Carb Biscuits


Ingredients:
baking powder, salt, heavy cream, butter, egg

Directions:
Preheat oven to 350°F.
In a mixing bowl, combine baking mix, baking powder, and salt.
Add butter in small pieces, working into the flour with your fingers until it is well squished and the dough resembles coarse crumbs.
In another small bowl, beat egg lightly and stir in cream, then add to flour mix, stirring just till blended.
Place a sheet of parchment paper on a baking sheet, and using an ice cream scoop, drop dough onto paper.
Flatten dough slightly with the palm of your hand, then if desired, spray tops lightly with non-stick spray.
Bake at 350°F for 20-25 minutes or until the biscuits are lightly browned.
Mexican Queso-Fresco Calabacitas


Ingredients:
onion, garlic cloves, zucchini, frozen corn, tomatoes, poblano chile, salt, queso fresco, cheddar cheese

Directions:
Heat oil or lard in skillet and cook onions until tender.
Add garlic, zucchini, and tomato; cook until veggies are crisp-tender.
Preheat oven to 350°F.
In a large ovenproof casserole, mix together zucchini mixture with chopped poblanos and corn; season with salt.
Cover with shredded cheese.
Bake at 350F for 15-20 minutes or until warmed through and cheese starts to color.
For Vegetarian simply use the oil or a vegetable based shortening such as Crisco for the Lard.
Baked Tater Pigs


Ingredients:
egg, milk

Directions:
In large mixing bowl, mash tator tots.
Add saltine crackers.
In another bowl, wisk egg, milk and 1 tsp oil.
Pour into tator tots and mix with hands or spoon.
Wipe off Sausage links with paper towels.
Take a 6 X 6 piece of foil. Spread a little oil on the foil.
Mound two spoonfuls of tator tot mixture. Place a sausage on the mound. Mold the tator tots around the sausage, Add more for the top of sausage if needed.
Take the foil and press around the sides and top.
Do the same with the other sausages.
Preheat oven 375*.
Carefully take off the foil and place on Pam sprayed tray.
Bake 20 Minutes. Remove from oven. Let set 10 minutes.
Remove from tray by spatula.
Alternate baking method:
Spray Pam in muffin cups.
Mound and flatten two spponfuls tator tot mixture. Add one sausage broken in small pieces. Cover with tator tot mixture. Press down.
Bake 20 minutes. Let set 10 minutes before removing.
Remove from muffin pan by spatula.
Serve with sour cream or ranch dressing.
Bread Machine Pizza Dough
Category: bread
By Kim

This is a great bread machine pizza dough. It is quick, easy, and yummy. You can add any spices to increase the flavor, but I like to add basil and rosemary.

Ingredients:
1 cup flat beer
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
2 ½ cups all-purpose flour
2 ¼ teaspoons yeast

Directions:
Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start. Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 24 minutes.

Prep time: 10 mins
Cook time: 24 mins
Total time: 2 hrs 34 mins
Yields: 1 pizza

Calories: 262.1
Fat: 4.4 g
Saturated fat: 2.5 g
Carbohydrates: 46 g
Sugars: 4.3 g
Dietary fiber: 1.7 g
Protein: 6.2 g
Cholesterol: 10.2 mg
Sodium: 418.3 mg
No-Bake Snack Mix
Category: appetizers-and-snacks
By MBD

This is my mom's no-bake snack mix recipe, and it's so much better than the normal snack mix recipes out there. It's tangy, spicy, and insanely addicting! I make it for my coworkers for Christmas and always get requests for the recipe.  What's nice about it is you can vary the proportion of snacks that are in...more oyster crackers, less pretzels, etc. For reference, it makes probably 2 plastic gallon bags' worth of mix. This also freezes well to stay fresh longer.

Ingredients:
¾ cup vegetable oil
1 ½ tablespoons salt-free seasoning blend (such as Mrs. Dash® Table Blend)
1 ½ tablespoons dried dill weed
½ teaspoon cayenne pepper
1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
17 ½ ounces crunchy cheese puffs (such as Cheetos®)
15 ounces savory snack mix with toasted cereal (such as Chex® Mix)
15 ounces mini pretzels
12 ounces oyster crackers

Directions:
Whisk oil, seasoning blend, dill, and cayenne together in a microwave-safe bowl. Microwave on medium (50%) power for 3 minutes; this helps the oil to become a little thinner and easier to cover snack mix. Whisk in ranch mix until blended. Place cheese puffs, savory snack mix, pretzels, and oyster crackers into a large container or a large paper bag. Pour oil mixture in a little at a time, stirring to evenly distribute.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 25 servings

Calories: 373.9
Fat: 19 g
Saturated fat: 3.2 g
Carbohydrates: 45.4 g
Sugars: 1.9 g
Dietary fiber: 2.1 g
Protein: 5.9 g
Cholesterol: 3.5 mg
Sodium: 935.8 mg
Peach Jam


Ingredients:
fresh lemon juice, sugar, unsalted butter

Directions:
In an 8-quart pot, combine all the peaches and lemon juice; stir in about half the sugar.
Cover the pan and let set for 20 minutes.
Remove cover; stir in the remaining sugar and the butter.
Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
Increase heat to med-high and bring mixture to a full, rolling boil, stirring constantly.
Remove pot from heat and skim off the foam.
Return pot to the heat and bring back to a full, rolling boil.
Stir in the all the liquid pectin; return mixture to a full boil, stirring constantly.
Boil, stirring constantly for 1 minute.
Remove pan from heat; skim off foam.
To prevent jam from separating in the jars, let cool for 5 minutes before filling the jars.
Gently stir the jam every minute or so to distribute the fruit.
Ladle hot jam into hot jars, leaving ¼ inch headspace.
Wipe jar rims and threads with clean, damp cloth.
Cover with hot lids and apply screw rings.
Process half-pint jars in a 200°F water bath for 10 minutes, pint jars for 15 minutes.
Chewy Peanut Butter Brownies
Category: desserts
By Jo

These brownies have been a favorite in my family since I was a small child. Because they're so popular, I usually double the recipe. Great with chocolate frosting!

Ingredients:
½ cup peanut butter
⅓ cup margarine, softened
⅔ cup white sugar
½ cup packed brown sugar
2  egg
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan. In a medium bowl, cream together peanut butter and margarine.  Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended. Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 9x9 inch pan

Calories: 177.1
Fat: 8.5 g
Saturated fat: 1.7 g
Carbohydrates: 22.8 g
Sugars: 15.9 g
Dietary fiber: 0.7 g
Protein: 3.7 g
Cholesterol: 23.3 mg
Sodium: 158.5 mg
Easy Chicken liver and Brandy Pate


Ingredients:
butter, onion, garlic, bacon, chicken livers, dried thyme, black pepper, brandy, butter, butter, chives

Directions:
Melt butter in a pan, add onion, garlic and bacon., Cook until onion is tender and bacon is cooked., Add chicken livers and cook, stirring occasionally, for 5-10 minutes., Remove from heat., Stir in thyme, pepper, cream, brandy and melted butter., Spoon mixture into a food processor or blender and process until smooth., Pour into serving dishes., -------Topping-------., Pour melted butter over pate., Sprinkle with chopped chives., Refrigerate pate overnight., Stand at room temp 30 minutes before serving., Serve with toast, crackers or crusty french bread.
Chocolate-Mint Brownie Cookies


Ingredients:
light brown sugar, water, vanilla extract, eggs, salt, baking soda

Directions:
HEAT oven to 375°F.
COMBINE brown sugar, shortening, water, vanilla and peppermint extracts in large bowl; beat at medium speed until well blended. Add eggs; mix well.
COMBINE flour, salt, cocoa and baking soda in medium bowl; add to shortening mixture. Beat at low speed just until blended. Stir in mint chocolate chips.
DROP dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
BAKE 7 to 9 minutes or until cookies are set. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
Is your cocoa powder still good? Unsweetened cocoa powder can be stored in a tightly closed container in a cool, dark place for up to two years.
Turkey in the Bundt (Leftover Turkey)


Ingredients:
swiss cheese, onions, leeks, eggs, milk, black pepper, dried herbs

Directions:
Place 3 cups of bread cubes in the bottom of a greased bundt pan.
Place turkey evenly over bread. Spread Swiss cheese over turkey. Sprinkle with sauted onions or leeks. Top with remaining 3 cups of bread cubes.
Combine beaten eggs with milk and seasonings and pour over the mixture in the pan. Place bundt pan in a pan of water; I use a 9" x 13" pan for this. Bake at 350 degrees for one hour.
Remove from water pan and cook and additional 10 minutes, or until a knife comes out clean.
Cool for ten minutes. Use a plastic spatula to carefully lift turkey mixture away from the pan. Invert onto a platter.
Mushroom Walnut Gravy Copycat from the Spot Natural Food Restaur


Ingredients:
water, onions, tamari soy sauce, mushrooms, walnuts, water

Directions:
In a large saucepan, combine  water, onions, garlic, aminos, tamari mushrooms and walnuts. Bring this mixture to a boil.
Seperately mix the cornstarch and the 1/4 cup water and slowly add this mixture to the sauce.
Cook over low heat, stirring frequently, until the sauce thickens. About 10 minutes.
Serve this with the mushroom walnut loaf or over steamed brown rice.
Chuck's Tzatziki


Ingredients:
English cucumber, salt, garlic cloves, olive oil, dill, chives, fresh ground pepper

Directions:
In a sieve set over a bowl, toss the diced cucumber and onions with 1 teaspoon salt. Let it drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours.
With flat-side of chef's knife, mash garlic with 1/2 teaspoon salt and make a paste. Add garlic paste to the yogurt mixture with olive oil, lemon juice, dill, and chive. Season with salt and pepper.
Pat the chopped cucumber dry with paper towels, and add to the yogurt mixture. Keep the mixture refrigerated until ready to use and serve it with fried skate chicken, burgers or as a dip for veggies.
Cook's Note:
You can make your own thick yogurt by letting it sit overnight in paper towel over a sieve.
Light Chocolate Sheet Cake


Ingredients:
flour, sugar, salt, baking soda, cinnamon, water, butter, low-fat buttermilk, eggs, vanilla extract, butter, nonfat milk, powdered sugar, vanilla extract

Directions:
Preheat the oven to 375 degrees.
Spray a 10-by-15-inch jellyroll pan with nonstick spray, set aside.
In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon (optional].
In a small saucepan, place the 3/4 cup water, 1/4 cup cocoa and 6 tablespoons of the butter.
Over medium heat, bring to a boil, stirring often.
Pour the boiling cocoa mixture over the flour mixture and stir to combine.
Add the buttermilk, eggs and vanilla.
Blend well.
Pour into the prepared pan and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, make the icing: Combine the cocoa, butter and nonfat milk in a small saucepan.
When the cake is done, bring the ingredients to a boil, and then add the powdered sugar, vanilla and nuts.
Blend well.
Spread on the hot cake.
Sugared Peanuts


Ingredients:
unsalted peanuts, sugar, water, salt

Directions:
In a heavy sauce pan, combine the peanuts, sugar and water.
Bring to a boil: cook until syrup has evaporated, about 10 minutes.
Spread peanuts in a single layer in a 15x10x1 in baking pan; sprinkle with salt.
Bake at 300 degrees for 30-35 minutes or until dry and lightly browned.
Cool completely.
Store in airtight container.
Baby Meatloaves With Bacon Crisps


Ingredients:
onion, green bell pepper, garlic, full-fat milk, eggs, fresh parsley, Worcestershire sauce, Tabasco sauce, seasoning salt, pepper, parmesan cheese, lean ground beef, ground pork, ketchup, cider vinegar, white vinegar, bacon

Directions:
Set oven to 350 degrees F.
Set oven rack to middle position.
Line a shallow baking dish with foil.
In a small skillet saute onion, green pepper (if using] and garlic in oil over medium heat for about 3-4 minutes, or until JUST softened.
In a bowl stir together soft bread crumbs, milk, eggs, parsley, Worcestershire sauce, Tabasco, seasoning salt and pepper and Parmesan cheese; mix well to combine.
Add in the ground meat along with the onion mixture; gently mix with your hands until JUST combined (mixture will be moist].
Using a 1 cup measure, drop slightly rounded cups of the ground meat mixture into the baking pan/dish and lightly pat to form 4 "domes".
In a bowl, stir together ketchup and vinegar; spoon over the meat mixture mounds in the baking dish.
Bake meatloaves for about 25 minutes.
Remove from oven and set the oven to broil.
Broil the meatloaves about 2-3 inches from the heat until the glaze is caramelized (about 1-2 minutes].
Top with cooked bacon pieces and serve.
Potato Pie With Leeks and Feta Cheese


Ingredients:
potato, flour, butter, baking powder, leek, sea salt, black pepper, potatoes, leek, sour cream, eggs, feta cheese, sea salt

Directions:
First wash, and cook potatoes with their skin. Peel, and mash one immediately, and let the rest (for the filling] cool down.
Preheat oven to 390°F
In a bowl with mashed potato, add margarine, flour, baking powder, salt, and pepper, and knead with hands to get a smooth dough. Add half of chopped up leek, knead it in, then transfer the dough to a medium sized spring form pan, spread it around to cover pan bottom with it.
Peel and slice the remaining potatoes, or chop them up, and place them on top of the dough, along with half of chopped up leek. Sprinkle with 1/4 t sea salt  and pepper.
Mix eggs with sour cream, add a pinch of salt, and feta cheese. Pour this over the potatoes, and place the pie in the oven. Bake for about 40 minutes, depending on the oven.
Cool a little, then remove the spring form, and serve. Best if eaten right away, as most potato dishes.
Salmon & Spinach Casserole


Ingredients:
fresh spinach, butter, flour, milk, green onions, salmon, parmesan cheese, romano cheese, dried parsley

Directions:
Remove stems from spinach.
Cook spinach in boiling water 3 to 5 minutes or until tender.
Drain,chop coarsely and spread over bottom of 8" shallow baking dish.
In small skillet, melt 1 Tsp butter.
Add mushrooms and cook, over medium heat, stirring often until lightly browned.
Spread over spinach.
In small saucepan melt 2 Tbsp butter.
Stir in flour and cook, stirring over medium-low heat for 1 minute.
Add milk and whisk until mixture simmers and is smooth and thickened.
Stir in green onion and S& P to taste.
Flake drained salmon, then spoon over mushrooms.
Combine breadcrumbs, cheese and parsley; sprinkle over top.
Bake in 400oF oven for 5 minutes or until heated through.
Brown top under broiler for 2 minutes if necessary.
Spicy Chilli


Ingredients:
shallots, garlic, dried shrimp paste, lime juice, sugar, soy sauce

Directions:
Remove seed from chilli to tone down the spiciness. Blend all ingredient.
Add salt and pepper to taste. Do add additional sugar and lime juice before serving if you like it less spicy.
Keep in bottle- chill if possible.
Paula Deen's Blueberry Muffins


Ingredients:
all-purpose flour, baking powder, sugar, unsalted butter, egg, fresh blueberries, white sugar

Directions:
Preheat oven to 350 degrees F.
Grease and flour 12 muffin cups.
In first bowl, combine the flour, baking powder and the 1/2 cup sugar.
In second bowl, combine the butter, egg and milk.blend well.
Pour the wet ingredients into the flour mixture and stir until combined (batter will be lumpy].
Gently fold the blueberries into the batter.
Spoon the batter into the muffin cups.  Each one should be about two-thirds full.
Bake 10 minutes and remove from the oven.  Sprinkle the muffins with the granulated white or brown sugar.
Return muffins to the oven and bake an additional 10 to 20 minutes until the tops are golden brown.
Let cool 10 minutes.
Low-Carb Bacon Cheeseburger Casserole
Category: meat-and-poultry
By Alexis Redden

Need a simple ground beef casserole to feed your family or friends? They will love this easy low-carb bacon cheeseburger casserole.

Ingredients:
2 pounds ground beef
2 cloves garlic, minced
½ teaspoon onion powder
1 pound cooked bacon, cut into pieces
8  eggs
1 cup heavy whipping cream
½ teaspoon salt
¼ teaspoon ground black pepper
1 (12 ounce) package shredded Cheddar cheese, divided

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef with garlic and onion powder until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Spread beef onto the bottom of a 9x13-inch casserole pan. Stir in bacon pieces. Whisk eggs, heavy cream, salt, and pepper in a medium bowl until well combined. Stir in 8 ounces Cheddar cheese. Pour egg mixture over the beef and bacon. Top with the remaining 4 ounces cheese. Bake in the preheated oven until golden brown on top, 30 to 35 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 9x13-inch casserole

Calories: 594.4
Fat: 47.5 g
Saturated fat: 21.3 g
Carbohydrates: 2 g
Sugars: 0.5 g
Protein: 38.1 g
Cholesterol: 268.6 mg
Sodium: 1242.9 mg
Salmon With Cucumber-Dill Sauce


Ingredients:
dry white wine, water, lemon juice, salmon fillet, nonfat yogurt, cucumber, dried dill, fresh dill weed, salt

Directions:
Combine first 3 ingredients in a large nonstick skillet; stir well.  Bring mixture to a boil over medium heat.  Reduce to low, add salmon.  Simmer 8 minutes or until fish flakes easily when tested with a fork.
While salmon cooks, combine yogurt, cucumber, dillweed, and salt; stir well.
Gently transfer salmon to a serving platter, using two spatulas; spoon cucumber sauce evenly over salmon.
The Best Veggie Sandwich
Category: main-dish
By DEBBIEWALTER

A local restaurant used to serve a version of this sandwich but when they discontinued it, I experimented and made it better with the addition of dry roasted sesame seeds and using English Muffins instead of whole wheat bread.  Garnish each with a black olive, if desired.

Ingredients:
4  English muffins, split and toasted
1  avocado, mashed
1 cup alfalfa sprouts
1 small tomato, chopped
1 small sweet onion, chopped
4 tablespoons Ranch-style salad dressing
4 tablespoons toasted sesame seeds
1 cup shredded smoked Cheddar cheese

Directions:
Preheat oven to broil. Place each muffin open-faced on a cookie sheet.  Spread each half with mashed avocado; place halves close together.  Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese. Place under broiler for about 5 minutes, or until cheese is melted and bubbly.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 servings

Calories: 470.2
Fat: 30.2 g
Saturated fat: 9 g
Carbohydrates: 37.1 g
Sugars: 3 g
Dietary fiber: 5.6 g
Protein: 15.8 g
Cholesterol: 33.7 mg
Sodium: 521.1 mg
Zucchini-Raspberry Bread
Category: bread
By reedfamilyof5

It's a simple zucchini nut bread with a splash of red raspberries for flavor.

Ingredients:
1 ½ cups self-rising flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 cup white sugar
1  egg
1 cup shredded unpeeled zucchini
¼ cup vegetable oil
1 teaspoon grated lemon peel
½ cup chopped walnuts
1 cup fresh raspberries

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Combine flour, cinnamon, and nutmeg in a large bowl. Mix sugar, egg, zucchini, vegetable oil, and lemon peel in a separate bowl, then stir in to the flour mixture. Gently fold in the walnuts and raspberries. Pour batter into the loaf pan. Bake in the preheated oven until golden brown, 30 to 35 minutes, then cover with aluminum foil. Continue baking until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 1 - 9x5 inch loaf

Calories: 205.2
Fat: 8.4 g
Saturated fat: 1.2 g
Carbohydrates: 30.7 g
Sugars: 17.5 g
Dietary fiber: 1.7 g
Protein: 3 g
Cholesterol: 15.5 mg
Sodium: 205.4 mg