xiaoxl/recipe_data huggingface dataset:
Tiramisu II
Category: desserts
By Christine

Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.

Ingredients:
6  egg yolks
¾ cup white sugar
⅔ cup milk
1 ¼ cups heavy cream
½ teaspoon vanilla extract
1 pound mascarpone cheese, at room temperature
¼ cup strong brewed coffee, at room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder

Directions:
In a medium saucepan, whisk together egg yolks and sugar until well blended.  Whisk in milk and cook over medium heat, stirring constantly, until mixture boils.  Boil gently for 1 minute, remove from heat and allow to cool slightly.  Cover tightly and chill in refrigerator 1 hour. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth. In a small bowl, combine coffee and rum.  Split ladyfingers in half lengthwise and drizzle with coffee mixture. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish.  Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that.  Repeat layers and sprinkle with cocoa.  Cover and refrigerate 4 to 6 hours, until set.

Prep time: 35 mins
Cook time: 10 mins
Total time: 5 hrs
Yields: 1 7x11-inch dish

Calories: 387.2
Fat: 30.5 g
Saturated fat: 16.6 g
Carbohydrates: 22.7 g
Sugars: 13.2 g
Dietary fiber: 0.3 g
Protein: 6.6 g
Cholesterol: 215.7 mg
Sodium: 60 mg
Strawberry Upside Down Cake


Ingredients:
strawberries, sugar, dry tapioca, butter, margarine, flour, baking powder, salt, sugar, butter, margarine, egg, vanilla, milk

Directions:
In a 9" cake pan mix together the first three ingredients and dot with 1 T butter, then set aside.
For the topping, sift together dry ingredients.
Cream butter and sugar; add egg and vanilla and beat well.
Add dry ingredients alternately with milk, beginning and ending with dry ingredients.
Spoon batter over fruit mixture.
Bake at 350 deg F for 30-35 minutes or until golden brown.
Serve warm, topped with whipped cream, ice cream or cream.
Mashed Potatoes With Carrots


Ingredients:
potatoes, carrots, onion, milk, butter, cream cheese, parsley, garlic clove, ground nutmeg

Directions:
Boil the potatoes and carrots together for about 15 minutes,(Don’t over-boil them because the consistency becomes too pasty.
You can leave the potato peels on if you like but we think this works better with red potatoes than with russets.
Drain the potatoes. Put into a large ceramic or glass bowl. Add the sautéed onion, warm milk, unsalted butter, cream cheese, parsley, garlic, salt and pepper. Mash with a fork, electric mixer or hand blender, or use one of those old-fashioned potato mashers (also called a “ricer”].
In our house we go easy on the salt and heavier on the carrots, adding a couple more to the mix. This recipe is good with any kind of potato, but we prefer red-skinned and leave the peels on.
Tip: In order to blend the flavors together more thoroughly, put the bowl (make sure it’s oven-safe] into a 300-degree oven for ten to fifteen minutes.
Apples-On-The-Bottom Cobbler


Ingredients:
flour, sugar, baking powder, salt, shortening, margarine, milk

Directions:
Preheat oven to 400 degrees., Pour filling into 9" square baking dish.  Dot the top with 1 Tbsp margarine., In a medium bowl, mix together the flour, sugar, baking powder, and salt., Cut in the margarine.  Work until dough is lumpy., Add the milk.  Mix into pasty dough., Dab dough on top of apples., Bake for 25-30 minutes, until golden brown and delicious.
Cajun Shrimp Pasta
Category: main-dish
By Beautiful Chaos

A delicious Cajun turn on an old Italian pasta favorite, this spaghetti turns into explosion on your taste buds. If you are allergic to shrimp or crawfish, you can always use chicken.

Ingredients:
⅓ cup butter
⅔ cup all-purpose flour
4 tablespoons butter
2 large stalks  celery, chopped
1 medium yellow onion, chopped
1  green bell pepper, chopped
4 cloves garlic, minced
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL® Chunky)
1 (6 ounce) can tomato paste (such as Hunt's®)
1 tablespoon onion powder
2 teaspoons garlic powder
2 tablespoons white sugar
½ teaspoon cayenne pepper, or to taste
2 (15 ounce) cans tomato sauce (such as Hunt's®)
¼ cup vegetable oil
3 cups water, divided
1 pound large shrimp, peeled and deveined
1 (14 ounce) package spaghetti
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley

Directions:
To form the roux, melt 1/3 cup butter in a saucepan over medium heat until a pinch of flour sprinkled in the butter begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns peanut butter-brown, about 35 minutes. Melt 4 tablespoons butter in a small saucepan over medium-high heat. Add celery, onion, bell pepper, and garlic; cook until tender, about 4 minutes. Move half of the vegetables to a large saucepan. Pour roux into the small saucepan; heat over medium-low. Add diced tomatoes and green chiles, tomato paste, onion powder, garlic powder, white sugar, and cayenne pepper. Stir in tomato sauce and vegetable oil to the vegetable mixture in the large saucepan. Add roux mixture and 1 cup water. Bring to a simmer; cook 10 minutes. Pour in 2 cups water; bring back to a simmer. Add shrimp and cook until pink, about 3 minutes. Stir in spaghetti, separating the strands. Cover and cook until spaghetti is tender yet firm to the bite, about 10 minutes. Season with salt and black pepper; garnish with parsley.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 523.8
Fat: 22 g
Saturated fat: 9.9 g
Carbohydrates: 63.3 g
Sugars: 12.9 g
Dietary fiber: 5.5 g
Protein: 20.2 g
Cholesterol: 121.9 mg
Sodium: 1093.4 mg
Korean Bulgogi Marinated Steaks


Ingredients:
onion, cooking sherry, sugar, soy sauce, garlic cloves, ginger, ground pepper

Directions:
Mince garlic & mix all ingredients with the steak strips., Let marinate for 2 hours refrigerated or overnight., Pan fry or grill steaks until done.
Bacon Veggie Frittata


Ingredients:
eggs, milk, onion, green pepper, cherry tomatoes, olive oil, bacon, salt, pepper

Directions:
Cook bacon in pan and set aside.
Meanwhile in a separte pan cook chopped onion in olive oil.
Place potatoes in microwave safe dish and microwave for about 4 minutes.
Chop cooled bacon.
Preheat broiler.
In a Broiler safe pan whisk together eggs, milk, italian seasoning, salt and pepper.
Add cooked onion, bacon, peppers, potatoes, tomatoes (and whatever other veggies you may want] to pan with egg mixture.
Give mixture a good whisk as to get all ingredients blended and cook over medium heat.  As egg cooks lift up edges so egg mixture pours into the botton of the pan making sure the ingredients remain even through the mixture (you may have to mix with a spoon].
Once the mixture is about 75 % cooked remove from heat and place in broiler for about 5 minutes.
Remove from Broiler and cut into pie slices.  Place in broiler again for another 5 minutes or until there is a golden brown crispy top.
Remove, reslice and let cool for about 5 minutes.
Enjoy!
Astronaut (Alcoholic Drink)


Ingredients:
vodka, light rum, dark rum

Directions:
Pour the vodka, light rum and dark rum into a cocktail shaker half-filled with ice cubes.
Shake well, and strain into a highball glass filled with ice cubes.
Add Sprite and a splash of pineapple juice.
Add a twist of lime (or lemon], and serve.
Baked Stuffed Shrimp
Category: seafood
By LRW1

This is a recipe for shrimp with a seasoned bread stuffing. I love to serve this dish when I have guests for dinner because I can prepare the shrimp early in the day. I've always received rave reviews over this recipe and have shared it often. You may add diced lobster or scallops to the cracker mixture just before baking. Serve with drawn butter.

Ingredients:
40  unsalted soda crackers, crushed
1 cup fresh bread crumbs
1 tablespoon garlic powder
½ cup butter, melted
1 tablespoon Worcestershire sauce
1 pinch ground black pepper
2 tablespoons grated Parmesan cheese
½ cup dry white wine
16 jumbo shrimp, peeled and deveined, with tails

Directions:
In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture. Preheat oven to 400 degrees F (200 degrees C). Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff  shrimp with heaping tablespoons of the cracker mixture. Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.

Prep time: 45 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 546.9
Fat: 29.7 g
Saturated fat: 16.4 g
Carbohydrates: 44.8 g
Sugars: 2.9 g
Dietary fiber: 2.4 g
Protein: 19.3 g
Cholesterol: 148.3 mg
Sodium: 755.8 mg
Delicious Chocolate Tapioca Pudding


Ingredients:
sugar, minute tapioca, milk, egg, vanilla

Directions:
1. Mix sugar and tapioca in saucepan.  Stir in milk and egg; let stand 5
minutes.
2. Add chocolate.  Cook and stir over medium heat until mixture comes to a full.
boil, about 15 minutes; beat with wire whisk to blend chocolate.
3. Remove from heat and stir in vanilla.  Cool 20 minutes; stir and chill.
Serve with whipped cream, if desired.
Greek Yogurt Peanut Butter Bites
Category: appetizers-and-snacks
By Tammy Lynn

With peanut butter, Greek yogurt, oats, and flax seeds, these little bites are packed with protein and fiber. Eat them any time you need a healthier way to curb your sweet tooth. The cacao nibs give these a hint of chocolate flavor and a great crunch. Store in the refrigerator or freezer.

Ingredients:
¼ cup natural peanut butter
¼ cup nonfat vanilla Greek yogurt
3 tablespoons honey
½ cup rolled oats
¼ cup almond flour
¼ cup flaxseed meal
2 tablespoons cacao nibs

Directions:
Combine peanut butter, Greek yogurt, and honey in a medium bowl. Stir with a spoon until smooth. Add oats, almond flour, flaxseed meal, and cacao nibs. Stir until well incorporated. Scoop up about 1 tablespoon of the mixture with a small cookie scoop or spoon and roll lightly into a ball with your hands. Place in an airtight container and refrigerate for about 1 hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 12 peanut butter bites

Calories: 102
Fat: 5.9 g
Saturated fat: 1.1 g
Carbohydrates: 10.3 g
Sugars: 5.6 g
Dietary fiber: 2.2 g
Protein: 3.2 g
Cholesterol: 0.3 mg
Sodium: 30 mg
Mayan Hot Chocolate
Category: world-cuisine
By That Grace

Don't knock it till you've tried it. This rich, delicious, and kicky hot chocolate might make you abandon your traditional ties. No marshmallows needed; this is for grown-ups. Everything in this recipe can be altered to suit your taste, however I recommend following the recipe to the letter the first time you try.

Ingredients:
1 cup milk
3 tablespoons instant hot chocolate mix
1 teaspoon ground cinnamon
1 pinch cayenne pepper

Directions:
Mix the hot chocolate mix, cinnamon, and cayenne pepper together in a mug. Pour the milk into a glass measuring cup; heat in microwave on High until it begins to boil, about 2 minutes. Slowly pour over the mixture in the mug, stirring with a small whisk as you pour. Enjoy immediately.

Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Yields: 1 serving

Calories: 223.8
Fat: 5.8 g
Saturated fat: 3.7 g
Carbohydrates: 33.5 g
Sugars: 27.2 g
Dietary fiber: 2.2 g
Protein: 9.8 g
Cholesterol: 19.5 mg
Sodium: 221.3 mg
Southwest Chicken
Category: world-cuisine
By Tamcattt

Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.

Ingredients:
1 tablespoon vegetable oil
4  skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 pinch ground cumin

Directions:
In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Yields: 4 servings

Calories: 309.8
Fat: 6.4 g
Saturated fat: 1 g
Carbohydrates: 27.9 g
Sugars: 1.9 g
Dietary fiber: 7.5 g
Protein: 35 g
Cholesterol: 68.4 mg
Sodium: 863.4 mg
Real Poutine
Category: side-dish
By NIKKIJM

An indulgence of fries, gravy and cheese. A Canadian specialty!

Ingredients:
1 quart vegetable oil for frying
1 (10.25 ounce) can beef gravy
5 medium potatoes, cut into fries
2 cups cheese curds

Directions:
Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy. Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain. Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

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

Calories: 707.6
Fat: 46.3 g
Saturated fat: 18 g
Carbohydrates: 51 g
Sugars: 3.6 g
Dietary fiber: 5.9 g
Protein: 23.8 g
Cholesterol: 78.2 mg
Sodium: 772.9 mg
Quick Chinese-Style Vermicelli (Rice Noodles)
Category: side-dish
By Serena Liew

Quick and delicious Chinese-style rice noodles.

Ingredients:
1 (8 ounce) package dried rice noodles
2 tablespoons vegetable oil
1 clove garlic, minced
1 tablespoon soy sauce
½ tablespoon chili sauce
salt and pepper to taste
1  green onion, chopped

Directions:
Bring a large pot of water to a boil. Add rice noodles, and cook for 2 to 3 minutes or until al dente; do not overcook, or they will become mushy. Drain. Heat oil in a large skillet over medium heat. Saute garlic until tender. Stir in noodles, and season with soy sauce, chili sauce, salt and pepper. Sprinkle top with chopped green onion.

Prep time: 15 mins
Cook time: 3 mins
Total time: 18 mins
Yields: 4 servings

Calories: 270.7
Fat: 7.1 g
Saturated fat: 1.2 g
Carbohydrates: 48 g
Sugars: 0.4 g
Dietary fiber: 1.1 g
Protein: 2.3 g
Sodium: 356.9 mg
Chunky  Vegetable Lasagna


Ingredients:
Veggie  Marinara Sauce, tomato paste, feta cheese, mozzarella cheese, milk, half-and-half, white pepper, thyme, nutmeg, basil, butter, flour, flour, parmesan cheese, parmesan cheese, romano cheese, parmesan cheese, parsley

Directions:
Mix together mozzarella and feta cheeses and set aside.
To make bechamel sauce:heat milk, cream, and spices together in microwave safe bowl and heat until near boil.
Melt butter in large saucepan.
Add flour and cook for 2 minutes on medium-low heat.
Gradually stir in hot milk and cream mixture.
Raise heat to medium-high and continue stirring until mixture is smooth and thick, about 5 minutes.
Add Parmesan and Romano cheeses and whisk until smooth.
To make topping: mix together bread crumbs, Parmesan, and parsley.
TO ASSEMBLE AND BAKE:
Preheat oven to 400°F.
Spread 3 tablespoons of the Giardiniera Sauce in bottom of 9x13 pan.
Put in one layer of lasagna noodles.
Spoon on 3 cups of sauce.
Spread a scant cup of the bechamel across the sauce in two diagonals (no need to spread evenly at this point].
Top with 2 cups of cheese mixture.
Lay on another layer of lasagna noodles and repeat, using same amounts of sauce, bechamel, and cheese.
Top with last layer of noodles, and with fingertips, press lightly to distribute bechamel smoothly in the layers (use every bit of white sauce in pan].
Using long narrow metal spatula, "frost" top layer of noodles with remaining bechamel.
Be sure to completely cover noodles so that they do not dry out in baking.
Sprinkle evenly with bread crumb mixture.
Bake lasagna at 400°F for about 60 minutes or until sauce bubble around the edges and top is nicely browned.
If top browns too quickly, cover with foil.
If baking lasagna straight from the freezer, add about 20 minutes to cooking time.
Once out of oven, let lasagna set up for about 20 minutes before cutting.
Serves 8-10.
Scandinavian Rhubarb Cake


Ingredients:
brown sugar, oleo, egg, buttermilk, flour, baking soda, vanilla, salt, rhubarb, sugar, cinnamon

Directions:
Mix together in this order :., brown sugar,oleo, egg, buttermilk, flour, soda, vanilla & salt., Fold in the rhubarb, Pour into a greased 9 X 13 pan., Mix together the  sugar and cinnamon and sprinkle over the batter., Bake at 350 for 45 minutes.
Quick and Healthy Raspberry Yogurt Treat


Ingredients:
frozen raspberries, Splenda sugar substitute

Directions:
Just mix the yogurt, frozen raspberries and splenda together in a bowl and enjoy.
You can add 1/2 teaspoon of coco power to it. You can sub honey for the splenda if you like. You can even add blueberries or other frozen fruits.
The frozen fruit mixed with the extra creamy style of yogurt is what gives it such a delicious texture and flavor.
If you can't find greek style yogurt, just place the yogurt in cheese cloth over a strainer over night.
Cinnamon Blueberry Farina  Muffins


Ingredients:
flour, sugar, baking powder, ground cinnamon, egg, nonfat milk, vanilla, blueberries

Directions:
Mix flour, cereal, 1/4 cup of the sugar, baking powder and cinnamon in medium bowl; set aside.
Beat egg, milk, oil and vanilla with wire whisk until well blended. Add to dry ingredients; stir just until moistened. Gently stir in blueberries. Spoon evenly into 12 greased 2-1/2-inch muffin pans, filling each cup 2/3 full.
Bake at 400°F for 18 to 20 minutes or until toothpick inserted in centers comes out clean. Remove from pan.
Brush tops of warm muffins with apple juice; roll in remaining 1/4 cup sugar. Serve warm.
Cream Cheese Bars


Ingredients:
egg, butter, margarine, cream cheese, powdered sugar, eggs, vanilla

Directions:
Preheat oven to 350 degrees., Spray 13X9 inch pan with Pam., Mix cake mix, 1 egg and 1 stick melted margarine., Press into bottom and spread a little up sides of pan., Topping., Beat remaining ingredients until smooth and creamy, about two to three minutes., Spread over cake mixture evenly., Bake until light brown, 30 to 40 minutes., Cool completely before cutting with a sharp knife.
Tibetan Lentil Soup


Ingredients:
dried lentils, water, onions, garlic, chili pepper, carrot, potato, ground coriander, canned tomatoes, fresh cilantro, salt, cumin

Directions:
Bring the lentils and water to a boil, then reduce the hear, cover and simmer until tender- about 20 minutes Meanwhile, heat oil and saute the onions, garlic and chile for 5 minutes.
Add the carrots, potatoes, coriander and cumin and saute for another minute, stirring to prevent sticking.
Remove from the heat and set aside When lentils are tender, coarsely chop the tomatoes right in the can and stir them into the soup pot.
Add the chopped cilantro, salt, and sauteed vegetables.
Cover and simmer for about 10-15 minutes, until all of the vegetables are tender.
Glazed Pork Medallions for Two


Ingredients:
garlic cloves, brown sugar, cinnamon, cumin, bacon

Directions:
Preheat oven to 375 f., Mix garlic, sugar, cumin, cinnamon and jelly together in a small bowl., Add pork medallions. Coat the meat thoroughly with the jelly mixture., Wrap the bacon around the coated pork. Pin with toothpicks., bake in foil wrapped baking dish for an hour.
Rich, but Very Healthy, Salmon With Miso Cream


Ingredients:
salmon, flour, white wine, miso, milk

Directions:
Skin the salmon if desired and cut in 1 & 1/2 inch square. Season lightly with salt and pepper. Combine soy milk and Miso paste (awase or regular] and blend well.
Coat the salmon with some flour. Shake off excess flour. Heat some oil in a non-stick frying pan and cook salmon, skin down, until golden on both side.
Add the white wine, cover and cook until the salmon is done. Put aside and keep warm.
In the same pan with remaining liquid, add the mixture of soy milk and Miso, heat it over medium heat till desired thickness. Take care not make it too salty! Taste and adjust with some more soy milk id desired.
Arrange the salmon and vegetable, pour the sauce over and serve. In case you want to reheat the salmon and veggies in the sauce, try not over cook, because the sauce quickly gets thick and salty.
Chocolate Avocado Pudding


Ingredients:
avocados, cocoa powder, honey, milk, vanilla extract, instant coffee powder, coconut, orange zest, sea salt

Directions:
In a food processor, blend all the ingredients until completely smooth., Chill, covered, in the fridge at least 30 minutes - overnight will do well., Place in serving bowls, garnish and enjoy., Does not include chill time.
Raw Corn Salad
Category: salad
By Steve Edwards

Quick, healthy, and tasty raw corn salad for the summer. No cooking required. Uses fresh, raw, sweet corn on the cob, avocado, and it's easy to tailor to your own tastes.

Ingredients:
2 ears  corn, kernels cut from the cob
1 pint cherry tomatoes, halved
1  cucumber, halved lengthwise and sliced
1  avocado, diced
1 small sweet onion, chopped
¼ bunch fresh cilantro, chopped, or to taste
1  green onion, green parts only, thinly sliced
1 drizzle extra-virgin olive oil
1  lime
salt and ground black pepper to taste

Directions:
Mix corn kernels, tomatoes, cucumber, avocado, onion, cilantro, and green onion together in a large bowl. Add a drizzle of olive oil. Squeeze lime juice into the bowl and season with salt and pepper.

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

Calories: 193.4
Fat: 9.9 g
Saturated fat: 1.4 g
Carbohydrates: 27.7 g
Sugars: 5 g
Dietary fiber: 7.4 g
Protein: 4.9 g
Sodium: 64.4 mg
Perfect Peanut Butter Pancakes


Ingredients:
skim milk, all-purpose flour, baking powder, baking soda, brown sugar, egg, buttermilk, skim milk

Directions:
Warm 1/2 cup milk in microwave for about 20 seconds then pour over oat flour (I made my own by putting rolled oats into food processor].  Give a gentle mix and allow to rest for 10 minutes.
In a separate bowl, stir together the all purpose flour, baking powder and baking soda.
Beat egg with peanut butter, brown sugar and butter milk, pour this over your dry ingredients.
Now add in the moist oat flour and mix everything very well - batter will be thick.  Add in remaining 1/2 cup of milk or more to get pancake batter consistency.
Spoon 2 heaping tablespoons of batter into circles onto hot non-stick griddle or lightly buttered skillet- Low-Medium Heat. Cook until tops are bubbly and edges look dry. Turn and cook until lightly browned.  If you would like larger pancakes pour more batter per pancake - please note this will alter the total amount yield from what is posted above. I've gotten as many as 14 (3in round] pancakes from one recipe - I like the small size for kids.
Sprouted Wheat Berry Bread


Ingredients:
active dry yeast, water, sea salt, honey, white flour, whole wheat flour

Directions:
Sprinkle the yeast over 1 cup lukewarm water in a large mixing bowl and let sit for 5 minutes. Stir to dissolve yeast. Add the remaining water, salt, honey and oil. Mix well.
Stir in white flour and beat dough by hand or with a dough hook in an electric mixer until smooth. Cover and let rise in a warm place until doubled in size, about 45 minutes.
Stir in the wheat berry sprouts and just enough whole wheat flour to make a soft, sticky dough. Turn the dough out onto a floured board and knead, with more flour if necessary, until smooth and elastic, about 10 minutes.
Place in a greased bowl, turning to grease to of dough; cover and let rise in a warm place until doubled in size, about 60 minutes.
Grease 2 9x5-inch loaf pans. Turn dough onto lightly floured  board and knead briefly.
Divide in 2, shape into loaves and place in pans. Cover and let rise again in  a warm place until doubled in size, about 45 minutes.
Preheat oven to 375°F
Bake loaves 25 minutes. Lower oven heat to 300*F. and bake 35 more minutes, or until bottom of loaf sounds hollow when turned out and tapped. Cool on wire rack. Enjoy!