xiaoxl/recipe_data huggingface dataset:
Mediterranean Squash


Ingredients:
olive oil, onion, mushroom, fresh thyme leaves, lemon juice, roma tomatoes, green onion, feta cheese, oil-cured black olives

Directions:
Heat 1 teaspoon of the oil in a wide nonstick frying pan or wok over medium-high heat.  When oil is hot, add half each of the chopped onion, mushrooms, squash and thyme.  Stir fry until squash is hot and bright in color (about 3 minutes].  Add 1/4 cup water and 1 1/2 tablespoons of the lemon juice to pan; cover and cook until vegetables are just tender to bite (about 3 minutes].  Uncover and continue to cook, stirring until liquid has evaporated (about 3 minutes more].  Remove vegetables from pan and set aside.
Repeat to cook remaining chopped onion, mushrooms, squash and thyme, using remaining 1 teaspoon oil; add 1/4 cup water and remaining 1 1/2 tablespoons lemon juice after the first 3 minutes of cooking.
Return all cooked vegetables to pan; gently stir in tomatoes.  Transfer vegetables to a serving dish; sprinkle with green onions, cheese and olives.
Cheese Straws
Category: appetizers-and-snacks
By Leigh

This is a favorite Christmas recipe of my father's and husband's.  It's fairly simple to do and tastes good.

Ingredients:
½ cup butter, softened
4 cups shredded Cheddar cheese
2 cups all-purpose flour
1 teaspoon salt
¼ teaspoon ground red pepper  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C).  Grease a cookie sheet. In a large bowl cream butter and cheese.  Stir in flour and salt; mix well.  On a lightly floured surface, roll the dough out to 1/2 inch in thickness.   Cut into 2 inch strips and sprinkle with ground red pepper.  Place strips on prepared cookie sheet(s) 1 1/2 inches apart. Bake in preheated oven for 10 to 15 minutes, or until crisp.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 5 dozen

Calories: 98.5
Fat: 6.8 g
Saturated fat: 4.3 g
Carbohydrates: 5.5 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 3.9 g
Cholesterol: 20 mg
Sodium: 160.9 mg
Sicilian Pizza Crust
Category: bread
By copetenn

Add a savory Italian flavor to your pizza via this Sicilian crust.

Ingredients:
1 cup warm water (95 to 110 degrees F/35 to 43 degrees C)
1 (.25 ounce) package active dry yeast
2 tablespoons shortening
1 ½ teaspoons salt
1 teaspoon white sugar
1 teaspoon Italian seasoning
3 cups all-purpose flour

Directions:
Combine warm water and yeast in a small bowl; stir until yeast is dissolved. Let stand until yeast forms a creamy foam, about 10 minutes. Pour yeast mixture into a large bowl; add shortening, salt, sugar, and Italian seasoning. Stir in flour by hand until dough comes together. Turn dough out on a floured work surface and knead until smooth, 5 to 8 minutes. Transfer to a large greased bowl. Cover with a moist towel and let rise in a warm place until doubled in size, about 45 minutes. Punch dough down gently. Let stand for 3 to 5 minutes for air to release. Roll into a ball; spread and stretch over the bottom of a pizza pan. Let rise for 15 minutes before topping and baking.

Prep time: 10 mins
Total time: 1 hr 23 mins
Yields: 1 15-inch pizza crust

Calories: 408.2
Fat: 7.4 g
Saturated fat: 1.8 g
Carbohydrates: 73.5 g
Sugars: 1.3 g
Dietary fiber: 3.1 g
Protein: 10.4 g
Sodium: 876.6 mg
Lemon and Thyme Grilled Asparagus


Ingredients:
asparagus, lemon, olive oil, garlic cloves, fresh thyme

Directions:
Mix olive oil, garlic, thyme, salt and pepper in a shallow pan.
Toss aparagus in the mixture and coat thoroughly. Cook immediately, or for more flavorful asparagus, let sit in fridge for twenty minutes.
Fire up the grill and cook until asparagus are browned or until desired.
Serve immediately.
Easy Creamy Chocolate Pudding


Ingredients:
cornstarch, 2% low-fat milk

Directions:
In a microwave-safe bowl, combine cornstarch and milk until smooth.
Add chocolate chips.
Microwave on high for 2-1/2 to 3 minutes or until thickened and bubbly, stirring twice.
Pour into dessert dishes.
Serve warm or refrigerate until serving. Just before serving, dollop with whipped topping.
Rosemary Chicken


Ingredients:
chicken thighs, olive oil, dried rosemary, seasoning salt, ground black pepper, paprika

Directions:
Preheat grill to medium heat.
Pierce chicken pieces with a fork and dip both sides into oil.
Coat completely with mixture of dry seasonings.
Sprinkle with additional paprika.
Grill for about 15 minutes or until a fork can be easily inserted and removed and the juices run clear.
Cheese Wafers


Ingredients:
butter, cheddar cheese, cayenne pepper, all-purpose flour, toasted sesame seeds, pecan halves

Directions:
In a medium bowl, beat together butter, cheese and cayenne pepper until thoroughly blended.
Add flour, beating until blended.
Shape dough into log about 9 1/2 inch long and 1 1/2 inches in diameter.
Roll log in sesame seeds, coating completely.
Wrap and refrigerate until firm, several hours or overnight.
To bake wafers, preheat oven to 350 degrees.
Cut chilled dough into 1/4 inch slices.
Place 1 inch apart on ungreased baking sheets.
Press a pecan half in centre of each, if using.
Bake 12-14 minutes  or until edges and bottoms are golden.
Remove wafers from baking sheets, cool on racks.
Cuban Mojito


Ingredients:
lime, caster sugar, mint leaves, rum, sparkling water, lime wedge

Directions:
Cut a round slice of lime, 1 cm thick and slice it into 4 equal parts. Put the four lime wedges into a glass, then add the sugar and muddle (squish everything together] to release the lime juice and aroma. Do it gently because hard squishing may release the bitterness from the white part of the lime.
Put the mint leaves on one hand and clap in order to lightly bruise the leaves to releases the aroma. Rub the mint leaves around the rim of the glass and drop them inches Use a muddler, bar spoon (or even a rolling pin] to gently push the mint down into the lime juice.
Half fill the glass with crushed ice and pour in the rum. Stir the mix together until the sugar dissolves.
Top up with crushed ice, a splash of the sparkling water and garnish it with a sprig of mint.
Sriracha Cocktail Sauce


Ingredients:
ketchup, sriracha sauce, wasabi paste, Worcestershire sauce, lemon juice

Directions:
In a medium bowl combine all ingredients.Season to taste and serve chilled.Store the cocktail sauce in a airtight container in the refrigerator for up to 2 weeks.
It can also be frozen for later use.
Celery Root and Potato Pancakes / Latkes - Gluten-Free


Ingredients:
russet potatoes, celery root, onions, garlic cloves, salt, ground black pepper, eggs, matzo meal, olive oil

Directions:
Preheat oven to 200 degrees or "warm" setting. Peel potatoes and submerge in cold water. Peel celery root with a paring knife. Pulse the onion and garlic in food processor. Mixture should be coarse, not completely pureed. Pour onion-garlic mixture into a large bowl.
Grate the celery root using the larger grate of a box grater, or use the grater attachment of a food processor. Add to onion-garlic mixture and stir.
Grate potatoes. Quickly squeeze a handful of grated potatoes at a time over a second bowl (or the kitchen sink] to remove all liquid. Add the dry potatoes to the onions and celery root, mixing as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes.
Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best] over medium-high heat, until just below the smoking point.
Add remaining ingredients to the batter, and stir until fully combined. Place a small handful of batter (approximately 1/4 cup] in the hot oil at a time. Pat each handful into a 1/2" thick pancake shape before placing in oil - This will help each latke stay together. Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side.
Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags]. Allow paper to absorb excess oil, then transfer latkes to a cooking rack placed over baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream and applesauce.
Extra latkes can be frozen on a baking sheet in the freezer, with parchment paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven at 400 degrees F.
Asparagus, Chicken and Penne Pasta
Category: meat-and-poultry
By JWEARY15

This dish is slightly spicy. It has a unique and awesome taste!

Ingredients:
1 (16 ounce) package dry penne pasta
2 tablespoons olive oil, divided
¾ pound skinless, boneless chicken breast meat - cut into bite-size pieces
4 cloves garlic, minced
12 ounces asparagus, trimmed and cut into 1 inch pieces
1 teaspoon crushed red pepper flakes
salt and pepper to taste
½ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl. Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper. Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 310.7
Fat: 6.8 g
Saturated fat: 1.8 g
Carbohydrates: 43.2 g
Sugars: 2.5 g
Dietary fiber: 2.8 g
Protein: 20.3 g
Cholesterol: 29.1 mg
Sodium: 112.7 mg
Rice & Beans (Haitian Style)
Category: side-dish
By La La

This recipe for rice and beans is so delicious!  I have adapted it from the traditional Haitian style of making rice and beans. The scent and taste of the cloves make the dish! Serve with avocado on the side and you'll want it every night of the week!

Ingredients:
1 (8 ounce) package dry kidney beans
4 tablespoons olive oil
1 bulb shallot, minced
3 cloves garlic, minced
1 cup uncooked long grain white rice
2  bay leaves
1 teaspoon adobo seasoning  (Optional)
1 tablespoon kosher salt
freshly ground black pepper to taste
¼ teaspoon ground cloves
3 sprigs fresh parsley
3 sprigs fresh thyme
1  scotch bonnet chile pepper

Directions:
Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid. Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and scotch bonnet pepper to serve.

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

Calories: 341.4
Fat: 9.9 g
Saturated fat: 1.4 g
Carbohydrates: 52.2 g
Sugars: 1.2 g
Dietary fiber: 6.9 g
Protein: 11.7 g
Sodium: 975.3 mg
Pineapple Ham With Avocado


Ingredients:
crushed pineapple, brown sugar, prepared mustard, ground cloves, ham steaks, avocados

Directions:
Preheat oven to 350°F.
In a 1 quart bowl, combine pineapple, brown sugar, mustard and cloves.
On a baking sheet, lay out ham slices; spread pineapple mixture evenly over steaks.
Bake for 20 minutes or until the pineapple has glazed the ham. (If mixture has not glazed enough, sprinkle with brown sugar and return to heat for 5 more minutes.].
Lift each ham steak onto dinner plates with a spatula.
Arrange 4 or 5 slices of avocado on each ham steak.
Vanilla Sour Cream Cupcakes


Ingredients:
unsalted butter, eggs, sugar, vanilla extract, sour cream, flour, baking soda, baking powder, salt

Directions:
Preheat oven to 350*.
Line cupcake tins with baking papers.
In a large mixing bowl, beat together the butter, eggs, sugar, vanilla and sour cream until smooth and creamy.
Blend remaining dry ingredients together in a seperate bowl.  Gradually beat this dry mixture into the creamed mixture.
Beat until all is well blended.
Fill cupcake liners 1/2-2/3 way full.
Bake at 350 for 22-24 minutes or until toothpick tests clean.
Allow to cool 15-20 minutes before icing with frosting/icing of choice.
Baked Polenta With Mushrooms


Ingredients:
water, low sodium chicken broth, salt, cornmeal, cornmeal, olive oil, garlic cloves, dried sage, parmesan cheese, butter, mushrooms, coarse black pepper, Fontina cheese, fresh parsley leaves

Directions:
Heat oven to 350°F.
In medium saucepan, bring the water and 1 teaspoon salt to a boil.
Add the cornmeal in a slow stream, whisking.
Whisk in tablespoon of the butter 1/4 teaspoon of the sage.
Reduce the heat and simmer, stirring frequently with a wooden spoon, until vey thick, about 20 minutes.
Stir in 3 tablespoons of the Parmesan.
Meanwhile, butter an 8"x12" baking dish.
In a large frying pan, melt 1 tablespoon of the butter and 1 tablespoon of the oil over moderately high heat.
Add half the mushrooms, 1/2 of garlic 1/4 tsp each of the salt and sage and 1/4 tsp of the pepper.
Cook, stirring frequently until the mushrooms are golden, about 5 minutes.
Remove.
Repeat with remaining mushrooms, salt, garlic, salt, sage and pepper.
Pour half the polenta into the baking dish and spread in an even layer.
Top with half the mushrooms, followed by half of the Fontina and 2 tablespoons of the Parmesan.
Repeat with remaining polenta, mushrooms, Fontina and Parmesan.
Bake until cheese is bubbling, about 15 minutes.
Sprinkle with fresh chopped parsley.
Superb Sauteed Mushrooms
Category: side-dish
By IrishMountainGirl

These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!

Ingredients:
3 tablespoons olive oil
3 tablespoons butter
1 pound button mushrooms, sliced
1 clove garlic, thinly sliced
1 tablespoon red cooking wine
1 tablespoon teriyaki sauce, or more to taste
¼ teaspoon garlic salt, or to taste
freshly ground black pepper to taste

Directions:
Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 199.2
Fat: 19.2 g
Saturated fat: 6.9 g
Carbohydrates: 5.3 g
Sugars: 2.5 g
Dietary fiber: 1.2 g
Protein: 3.9 g
Cholesterol: 22.9 mg
Sodium: 375.7 mg
Air Fryer Mini Peppers Stuffed with Cheese and Sausage
Category: appetizers-and-snacks
By Allrecipes

Whether it's a formal party at your home or a casual get-together with friends, these air-fried mini peppers stuffed with cheese and sausage are a great appetizer to offer.

Ingredients:
8 ounces bulk Italian sausage
1 (16 ounce) package miniature multi-colored sweet peppers
2 tablespoons olive oil, divided
1 (8 ounce) package cream cheese, softened
½ cup shredded Cheddar cheese
2 tablespoons crumbled blue cheese  (Optional)
1 tablespoon finely chopped fresh chives
1 clove garlic, minced
¼ teaspoon ground black pepper
2 tablespoons panko bread crumbs

Directions:
Heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; set aside. Preheat an air fryer to 350 degrees F (175 degrees C). Cut a slit in one side of each sweet pepper lengthwise from stem to tip. Brush peppers with 1 tablespoon olive oil and place in the air fryer basket. Cook in the preheated air fryer for 3 minutes. Shake the basket and cook until peppers start to brown and soften, about 3 minutes more. Remove peppers and let stand until cool enough to handle; leave air fryer on. While peppers are cooling, stir together sausage, cream cheese, Cheddar cheese, blue cheese, chives, garlic, and black pepper in a medium bowl until well combined. Mix bread crumbs with remaining 1 tablespoon olive oil in a small bowl. Spoon cheese mixture into each pepper and sprinkle with bread crumb mixture. Place stuffed peppers in the air fryer basket, working in batches if necessary, and cook until filling is heated through and bread crumbs are toasted, 4 to 5 minutes. Cool slightly; serve warm.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 20 stuffed mini peppers

Calories: 100.6
Fat: 8.6 g
Saturated fat: 4.1 g
Carbohydrates: 2.6 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 3.6 g
Cholesterol: 20.3 mg
Sodium: 158.8 mg
Super Easy Tomato Soup


Ingredients:
diced tomatoes, tomato sauce, pepper

Directions:
Combine all ingredients., Bring soup to a boil., Turn heat to low after soup boils and let simmer for 5 minutes., Serve and enjoy.
Scandinavian Chicken Soup


Ingredients:
whole chickens, chicken broth, potato, onion, fresh dill weed, salt, pepper, red onion, fresh dill weed

Directions:
Cook chicken in a kettle until done. Cool, debone, and chop into pieces.
Strain the cooking liquid and return chicken broth to a boil over high heat.
Add diced potatoes, onion, and dillweed. After the soup returns to a boil, reduce the temperature and simmer the potatoes until tender, about 12 minutes.
Add the chicken, salt, and pepper; simmer about 5 minutes.
Sprinkle with chopped red onions and dillweed just before serving.
Old Sog (An Eggless, Milkless Raisin Cake)


Ingredients:
water, raisins, butter, margarine, all-purpose flour, cinnamon, nutmeg, baking powder, salt, sugar

Directions:
Put water and raisins into a saucepan, bring to a boil, and turn off the heat. Allow to sit for 10 minutes.
Preheat oven to 350 degrees.
Add butter or margarine to saucepan, and let the mixture sit until it reaches room temperature.
Stir in the rest of the ingredients.
Pour into an 8" by 8" pan or an 8" cake pan.
Bake 35 to 40 minutes in a 350 degree oven (until a toothpick comes out clean].
Serve warm or cool.
Ensalada Rusa
Category: salad
By Linda V.

My Salvadoran sister-in-law's beet, potato, and egg salad.

Ingredients:
3  beets, trimmed
4  potatoes, peeled and cubed
1 teaspoon salt
4  eggs
½ cup mayonnaise, or to taste

Directions:
Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill. Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill. Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs. Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 4 servings

Calories: 459.4
Fat: 27.1 g
Saturated fat: 4.9 g
Carbohydrates: 44.3 g
Sugars: 6.5 g
Dietary fiber: 6.4 g
Protein: 11.8 g
Cholesterol: 196.4 mg
Sodium: 868.3 mg
Healthier Slow Cooker Chicken Stroganoff
Category: main-dish
By MakeItHealthy

Cubed chicken breast cooked in the slow cooker with a creamy sauce mixture. This healthier version includes peas, low-fat cream cheese, butter instead of margarine, and natural cream of chicken soup. You also make your own seasoning mix instead of using a packaged mix. Serve over hot cooked rice or noodles, if desired.

Ingredients:
1 tablespoon chopped carrot
1 tablespoon chopped parsley
1 tablespoon chopped onion
1 clove garlic
¼ teaspoon lemon zest
1 teaspoon salt
¼ teaspoon ground black pepper
4  skinless, boneless chicken breast halves - cubed
2 tablespoons butter
4 ounces Neufchatel cheese
8 ounces natural cream of chicken soup
1 cup frozen peas

Directions:
Combine the carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker. Add chicken and butter and mix. Cook on Low for 5 to 6 hours. Stir in Neufchatel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.

Prep time: 10 mins
Cook time: 5 hrs 30 mins
Total time: 5 hrs 40 mins
Yields: 4 servings

Calories: 329.7
Fat: 16.9 g
Saturated fat: 8.5 g
Carbohydrates: 6.9 g
Sugars: 2.5 g
Dietary fiber: 2.7 g
Protein: 32.7 g
Cholesterol: 107.6 mg
Sodium: 1163.7 mg
Sweet Dill Cucumber Crisps


Ingredients:
pickling cucumber, green bell pepper, red onion, salt, honey, sugar, cider vinegar, fresh dill sprigs, mustard seeds

Directions:
Put the cucumbers, pepper, onions and salt in a quart bowl.  Add very cold water to cover and soak for 2 hours.
Drain in a colander and return the vegetables to the bowl. Set aside.
Meanwhile, combine the sugar, vinegar, dill and mustard seed in a 1 quart non-aluminium pan.
Bring to a boil and simmer until the honey or sugar is dissolved, about 5 minutes.
Remove from the heat and cool to room temperature. (You can create an ice bath by filling a pan or bowl with ice and then placing your pan with the vinegar mixture on top of the ice cubes.  Stir until cooled.].
Pour the cooled mixture over the cucumbers, tossing until combined well.
Spoon cucumbers into a large wide mouth jar and cover tightly, placing it in the refrigerator for at least two days before using to allow flavors to meld.
Buffalo Chicken Mac and Cheese
Category: main-dish
By Matt R

I saw my local ballpark was introducing Buffalo chicken mac and cheese and thought it was a great idea! This is what I whipped up. Serve with celery sticks and beer. Let me know what you think.

Ingredients:
1 (16 ounce) package elbow macaroni
1  rotisserie-roasted chicken
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 pinch ground black pepper
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
½ cup hot sauce (such as Frank's® Redhot®), or more to taste
½ cup crumbled gorgonzola cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces. Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper. Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 780.7
Fat: 41.9 g
Saturated fat: 22.5 g
Carbohydrates: 51.7 g
Sugars: 6.3 g
Dietary fiber: 2 g
Protein: 47.3 g
Cholesterol: 157.1 mg
Sodium: 977.8 mg
Caraway-Cheese Loaf


Ingredients:
swiss cheese, bread flour, dark beer, egg, bread flour, sugar, caraway seed, salt, active dry yeast, bread machine yeast

Directions:
In a small mixing bowl, toss together the Swiss cheese and the first bread flour (3 tablespoons] Add the Swiss cheese mixture and the remaining ingredients to the machine according to the manufacturer's directions.
Select the basic white bread cycle.