xiaoxl/recipe_data huggingface dataset:
Best Western Beans


Ingredients:
ground beef, onion, brown sugar, vinegar, ketchup

Directions:
"Brown beef with onions seasoned with salt and pepper until no longer pink.  Drain. Mix in 2 cans of beans (undrained], sugar, vinegar and ketchup.  Put in an ovenware dish, cover and bake for 1 hour at 350.  I usually make this the day before and reheat to serve."
Alder Wood-Smoked Acorn Squash Soup


Ingredients:
acorn squash, butter, water, salt, cumin, sour cream, parsley, fresh cilantro, paprika, cayenne pepper

Directions:
Prepare charcoal for smoking: Light and wait for the gray ash to cover at least 90% of the coals.  Place 3 pieces of split alder wood on the coals and wait about 10 minutes before reducing the air flow to make it burn slower.
Arrange the squash halves cut side down on the grill surface and close the lid.  Slow smoke for 2 hours or less if you prefer them less smoky - as long as they are tender.
Place bacon in a skillet over medium heat.  Cook until brown and crisp; remove and drain on paper towels.
Once the squash are smoked, scoop the flesh out of the skins with a large spoon and transfer to a food processor.  Process until smooth, adding butter and half of the water.  Transfer to a soup pot and stir in the chicken broth and remaining water.  Season with cumin, parsley and paprika; simmer over low heat for 40 minutes.
To serve, ladle soup into bowls and top with a dollop of sour cream, a generous amount of crumbled bacon and cilantro.  Dust lightly with cayenne pepper.
Arugula, Feta & Dill Frittata


Ingredients:
eggs, parmesan cheese, feta cheese, fresh dill, kosher salt, fresh ground black pepper, olive oil, garlic, arugula

Directions:
Oven to 400 degrees F.
You will need at 10" non-stick, ovenproof skillet.
Lightly beat the eggs.
Add the cheeses, dill and salt and pepper to taste.
Heat the oil and garlic in the skillet over med-high heat.
When the garlic sizzles and starts to turn golden, add the arugala.
Cook, stirring constantly, until wilted, about 1 to 2 minutes.
Reduce the heat to low, shake the pan to distribute the arugala evenly across the bottom of the pan.
Add the egg mixture and cook until the eggs begin to set around the edges, about a minute.
Transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes.
Slide or invert the frittata onto a large plate, cut into wedges and serve.
Swiss Cornmeal Casserole


Ingredients:
cornmeal, water, butter, swiss cheese, salt, paprika, heavy cream

Directions:
Blend cornmeal and 2 cups water to a smooth mixture.
Bring the other 4 cups of water to a boil.  Gradually stir in the cornmeal mixrture.  Cook over low heawt, stirring frequently, until thick and smooth, or until the mixture clears the sides of the saucepan.
Beat in the butter, 1.5 cups grated cheese, salt and paprika.  Spread mixture on a buttered cookie sheet to a depth of 1 inch.  Chill.
Butter a shallow baking dish.
Cut cornmeal mixture into fingers and place them in it.  Pour cream over it.  Sprinkle with remaining cheese.
Bake at 350 for 15-20 minutes or until top is lightly browned.
Smothered Chicken Breasts
Category: meat-and-poultry
By Brent BeSaw

Topped with bacon, caramelized onions, and zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it's easy to clean up.

Ingredients:
4 (6 ounce) skinless, boneless chicken breast halves
¼ teaspoon salt
¼ teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
8 strips bacon
1  onion, sliced
¼ cup packed brown sugar
½ cup shredded Colby-Monterey Jack cheese

Directions:
Sprinkle chicken with salt and lemon-pepper. Heat oil in a large skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and keep warm. Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve 2 tablespoons drippings. Cook and stir onion and brown sugar in reserved drippings until onion is golden, about 5 minutes. Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 431.1
Fat: 20.1 g
Saturated fat: 7.9 g
Carbohydrates: 16.9 g
Sugars: 14.5 g
Dietary fiber: 0.5 g
Protein: 44 g
Cholesterol: 124.5 mg
Sodium: 809 mg
Cabbage and Sauerkraut for the Crock Pot


Ingredients:
green cabbage, sauerkraut, sweet onion, diced tomatoes, garlic, celery seed, butter, brown sugar

Directions:
Place chopped cabbage into crock pot.  Place sauerkraut and onions over top.
In a mixing bowl, combine all remaining ingredients and mix well.  Pour into crock pot.
Cover and cook on low for 4-6 hours, or until cabbage is as tender as you want.
Stir well before serving.
Grilled Parmesan Potatoes and Carrots


Ingredients:
butter, seasoning salt, fresh parmesan cheese, fresh chives

Directions:
Heat gas or charcoal grill.  cut 18x12" sheet of heavy duty foil.
Place potatoes and carrots on center of foil sheet.  Drizzle with butter.  Sprinkle with Italian seasoning, peppered seasoning salt and cheese, stir slightly to mix and coat vegetables.
Wrap packet securely using double fold seals, allowing room for heat expansion.  When grill is heated, place packet, seam side up on gas grill over medium heat or on charcoal grill 4-6" from medium coals.
Cook 45-50 minutes or until vegetables are tender.  Open packet carefully to allow steam to escape.
Sprinkle with chives.
Dulce De Leche Cheesecake


Ingredients:
dark brown sugar, sweetened condensed milk, cream cheese, granulated sugar, all-purpose flour, milk, vanilla, lemon peel, egg

Directions:
In heavy small saucepan combine 1/2 cup cream and brown sugar. Cook and stir over medium heat until sugar dissolves. Bring to moderate, steady boil. Boil, uncovered, about 5 minutes or until mixture is reduced to 1/2 cup, stirring occasionally. Stir in sweetened condensed milk. Refrigerate.
In small mixing bowl beat cream cheese, granulated sugar and flour on medium speed of electric mixer until fluffy. Add 1 tablespoon cream, vanilla and peel. Beat until combined. Add egg, beating until just combined.
Pour into crust. Place on baking sheet. Drizzle with half of brown sugar mixture. Gently swirl with knife. Bake at 350* for 30 to 35 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 4 hours.
Before serving, in small saucepan cook and stir remaining brown sugar mixture over low heat until warm. Cut cheesecake into wedges. Drizzle with warm brown sugar mixture.
Mom's Keilbasa Pasta Salad


Ingredients:
rotini pasta, smoked sausage, red bell pepper, yellow bell pepper, red onion, seedless cucumber, grape tomatoes, mild cheddar cheese, colby-monterey jack cheese

Directions:
Cook pasta according to package instructions, rinse with cold water, drain thoroughly and place in an extra large bowl.
While pasta is cooking, chop all the vegetables, cheeses and Keilbasa as directed above.  Place all in the extra large bowl with the pasta.
Pour entire bottle of Italian dressing over everything and toss to combine.
Cover and refrigerate until ready to serve.  (Note: I recommend making this salad well ahead of time to allow the dressing to marinate with the other ingredients and intensify the flavor, but serve immediately if you wish].
Lime Gelatin Salad I
Category: desserts
By SHECOOKS2

This is a great recipe my mom got from my aunt. She has made it every year for Thanksgiving. It is a family tradition for us. It can be made a day or two ahead of time, if you like. It looks just beautiful in a cut crystal bowl. Thanksgiving is not the same without it for us! We just 'gobble' it up! Chopped walnuts can be substituted for chopped pecans.

Ingredients:
1 cup boiling water
1 (6 ounce) package lime flavored Jell-O® mix
1 (20 ounce) can crushed pineapple, drained with juice reserved
1 (8 ounce) package cream cheese, softened
2 cups heavy cream
1 cup chopped pecans

Directions:
In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour. Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature. In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

Prep time: 20 mins
Cook time: 5 mins
Total time: 4 hrs 25 mins
Yields: 10 servings

Calories: 412.4
Fat: 33.3 g
Saturated fat: 16.6 g
Carbohydrates: 26.7 g
Sugars: 23.1 g
Dietary fiber: 1.5 g
Protein: 5.4 g
Cholesterol: 89.9 mg
Sodium: 161.3 mg
Pretzel Dogs


Ingredients:
warm water, sugar, salt, active dry yeast, all-purpose flour, unsalted butter, water, baking soda, sea salt

Directions:
Combine the warm water, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top. Let the mixture sit for about 5 minutes, until the yeast is foamy and begins to smell of yeast.
Add the flour and butter to the yeast mixture. Attach the dough hook to the stand mixer and, on medium-low speed, combine the mixture until the dough pulls away from the sides of the bowl and appears shiny, roughly 4 to 5 minutes.
Spray a large bowl with non-stick spray (or lightly grease with vegetable oil] and place dough in greased bowl. Cover with plastic wrap. Place bowl in a warm area and let dough rise for about 1 hour, or until doubled in size.
Place an oven rack in the top third of your oven, and preheat the oven to 450 degrees F. Line two cookie sheets with parchment paper. Spray parchment paper with non-stick spray. Set aside.
In a large pot, bring the 10 cups of water and the baking soda to a rolling boil.
Place the dough on a greased surface, and divide into 16 equal pieces (If you weigh dough, like I do, they will be about 2.20 oz. each].
Roll each piece into a long rope, roughly 12 inches long. Carefully wrap half of each piece around a third of a hot dog. Pinch the ends together to seal the dough. If you run out of hot dogs before dough, make regular pretzels. Cut a little more dough off (3 oz.], and shape as desired.
Place each shaped pretzel on the parchment lined baking sheet.
Boil the shaped pretzels and pretzel dogs, one at a time, in the baking soda water for 30 seconds each. Using a slotted spatula or spider strainer, remove each pretzel dog from the water and place it on a drying rack to allow any extra baking soda mixture to drip off.
Place the boiled pretzel dogs back on the parchment lined baking sheets. Brush with beaten egg yolk and sprinkle with pretzel or kosher salt.
Bake until golden brown, roughly 10 1/2 minutes (14 to 15 minutes for large pretzels].
Transfer pretzel dogs to a cooling rack for a few minutes before serving. Serve with a variety of mustards or cheese sauce.
Maple Collard Greens


Ingredients:
onion, real maple syrup, barbecue sauce, butter

Directions:
"Heat butter or oil in a large skillet over medium-high. Add onions. While onions are cooking wash collards leaving them damp. After about 5 minutes when onions are lightly browned  add collards and cover pan with a lid. After about 5 minutes add maple syrup, BBW sauce, a pinch of salt and a few dashes of pepper. Mix together and cook covered over medium for about 10-15 minutes or until greens are tender."
Zucchini Bread


Ingredients:
cake flour, baking soda, powdered ginger, ground cloves, salt, eggs, light brown sugar, zucchini

Directions:
Preheat your oven to 350° and thoroughly grease a bundt pan.  If a silicone pan use vegetable oil and your hand.  If using a metal pan grease with shortening to ensure the bread doesn't stick.
If you do not have cake flour you can create a substitute.  Sift all-purpose flour and then measure 1-1/2 cups of it into a bowl.  Remove 3 level tablespoons of flour from the bowl and put back into your flour container.  Add to your bowl 3 level tablespoons of cornstarch.  Mix very well with a wire whisk.
Measure your first five ingredients into a bowl.  If you completed step 1, go to the ingredients list and add the baking soda, spices, and salt to your flour mixture.  Stir the dry ingredients very well until thoroughly mixed.
Beat the eggs, oil, and brown sugar until thoroughly mixed.  Add the dry ingredients to this and mix will to incorporate.
Add the shredded zucchini and the nuts and mix well.
Evenly pour the mixture into your pan.  Don't pour into just one spot or the nuts will stay in that area.
Bake at 350° for at least 1 hour.  The baking time will depend on the moisture in your zucchini.  The top of the bread should be slightly cracked and dark brown when done.  Use a knife to determine doneness.  The knife doesn't have to be completely clean when you pull it out of the middle of the bread but it shouldn't have batter sticking to it.
Very, Very Low-Calorie Quiche


Ingredients:
onion, asparagus spear, vegetable broth, red pepper flakes, dried basil, salt, low fat cottage cheese, nonfat milk, eggs

Directions:
Spray a 9" pie dish with a very small amount of olive-oil spray, and rub with fingers to distribute well, coating surface lightly.
In skillet, heat the broth and stem the onion, garlic, and asparagus until soft, adding more broth as needed.  Add seasonings and let cool slightly.
In a bowl, beat eggs, whites, cottage cheese, and milk until well blended. Add vegetables.  Pour into dish, and bake at 350" until puffy and golden (about 40 minutes].
Fudge Pie


Ingredients:
butter, brown sugar, eggs, coffee, vanilla extract, pecans, all-purpose flour

Directions:
Place the chocolate morsels in the top of a double boiler. Bring the water to a boil. Reduce heat to low; cook until the chocolate melts, stirring occasionally.  Set aside, and let cool slightly.
Beat the butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well.
Add eggs, one at a time, beating after each addition.
Stir in melted chocolate, coffee, and vanilla.  Gradually add 1 cup pecans and flour stirring well.
Spoon the chocolate mixture into the pastry shell (or your own pie crust]. Sprinkle with the remaining 1/2 cup pecans.  Bake at 375 degrees for 30 minutes or until a knife inserted in the center comes out almost clean.  Cool completely on a pie rack.  Serve with whipped cream.
Gingery Beef Strips


Ingredients:
beef flank steak, condensed beef broth, soy sauce, fresh ginger, garlic clove, green onion, cornstarch, water, sugar snap pea, fresh bean sprouts, cooked rice

Directions:
Thinly slice flank steak diagonally across the grain.
In a slow cooker, combine steak, consomme, soy sauce, ginger, onions, and garlic.
Cover and cook on LOW 5-6 hours or until steak is tender.
Turn control to HIGH.
Dissolve cornstarch in water in a small bowl and stir into cooker.
Cover and cook on HIGH 10-15 minutes or until thickened.
During the last 5 minutes, drop in vegetables and re-cover.
Serve over rice.
Caramel Macchiato Banana Bread
Category: bread
By Dianne

Baking banana bread is one of my favorites, and I love nothing more than enjoying a slice with a nice cup of coffee. This was the inspiration for my recipe, which features a coffee infused loaf and a rich caramel glaze.

Ingredients:
cooking spray
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
⅛ teaspoon salt
2 large very ripe bananas
½ cup caramel macchiato flavored liquid coffee creamer (such as International Delight®)
½ cup vegetable oil
2  eggs
⅔ cup white sugar
2 tablespoons instant coffee granules
6 tablespoons unsalted butter
6 tablespoons packed brown sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. In a large mixing bowl, mash the bananas with a fork until almost smooth, and stir in the coffee creamer, vegetable oil, eggs, sugar, and instant coffee granules until the coffee granules have dissolved. Gradually stir in the flour mixture, about 1/2 cup at a time, until batter is almost smooth, and pour batter into the prepared loaf pan. Bake in preheated oven until a toothpick inserted into the center of the banana bread comes out clean, about 1 hour. Allow to cool before removing from pan. Melt the unsalted butter in a saucepan over medium heat, and mix in the brown sugar and vanilla extract. Bring the mixture to a boil, stirring to dissolve sugar, and reduce heat to a simmer. Simmer the syrup for 3 minutes, allow to cool to a warm but liquid temperature, and pour the glaze over the banana bread. Serve when glaze has set.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 2 hrs
Yields: 1 9x5-inch loaf

Calories: 333.9
Fat: 17 g
Saturated fat: 6.1 g
Carbohydrates: 43.3 g
Sugars: 20.6 g
Dietary fiber: 1.2 g
Protein: 3.6 g
Cholesterol: 46.3 mg
Sodium: 184.9 mg
Red Pepper and Tomato Soup
Category: soups-stews-and-chili
By Tish Young

A simple soup but built with exquisite taste! Serve with chopped green onions or fresh parsley, optional.

Ingredients:
2 (10 ounce) cans condensed tomato soup
1 ½ cups water
1 cup tomato juice (such as Mott's®)
⅓ cup minced chives
¼ teaspoon garlic, minced
¼ pinch cayenne pepper  (Optional)
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon dried basil
1 teaspoon paprika
½ cup diced tomatoes
½ cup diced red bell pepper

Directions:
Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally. Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 124.4
Fat: 2.5 g
Saturated fat: 0.5 g
Carbohydrates: 24.9 g
Sugars: 13.7 g
Dietary fiber: 2.3 g
Protein: 3.6 g
Sodium: 995.8 mg
Caramel Cuts


Ingredients:
butter, brown sugar, eggs, flour, vanilla, baking powder

Directions:
Preheat oven to 325F . Grease an 8 by 8-inch pan., Melt butter, add brown sugar and blend., Add eggs, vanilla, dry ingredients and nuts., Pour into greased pan and bake for 40 minutes.
Chewy Chocolate Cookies II
Category: desserts
By Lois Wells

Delicious cookies that taste like brownies.

Ingredients:
1 ¼ cups margarine, softened
2 cups white sugar
2  eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
⅛ teaspoon salt
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.

Prep time: 15 mins
Cook time: 9 mins
Total time: 45 mins
Yields: 4 dozen

Calories: 115.5
Fat: 6.7 g
Saturated fat: 1.1 g
Carbohydrates: 13.5 g
Sugars: 8.5 g
Dietary fiber: 0.8 g
Protein: 1.5 g
Cholesterol: 7.8 mg
Sodium: 90.4 mg
Potatoes and Onions (Dutch Recipe)


Ingredients:
potatoes, onions, flour, beer, butter

Directions:
Slice the potatoes.
Fry the onions three minutes in the hot butter, add the potatoes and fry 5 minutes more.
Take the potatoes and onions out and put them on a plate.
Stir the flour into the hot butter and simmer for 2 minutes.
Stir in the beer and bring to the boil.
Pour this sauce over the potatoes.
Guinness and Filet Mignon Chili


Ingredients:
unsalted butter, onions, chili pepper, flour, crushed tomatoes, no-added-salt tomato paste, low sodium beef broth, black beans, kidney bean, chili powder, dark brown sugar, kosher salt, white pepper, ground cumin, cheddar cheese

Directions:
Heat up ½ cup of the butter in a large sauce pot over medium high heat until very hot.
Add diced filet and cook until seared and browned around the edges.
Add ground beef and cook until all of the beef is browned thoroughly.
Remove the meat and set aside, draining off ¾ of the fat (leave the rest of the fat in the pot].
Add the diced onions and chile pepper to the pot and cook until soft, about 3 minutes.
Add the meat back to the pot.
Add the Guinness and let boil for 1 minute.
Add the flour and stir constantly for 1 minute.
Add the crushed tomatoes, tomato paste and the beef stock and stir thoroughly.
Reduce the heat to a low simmer and add both of the beans, the chili powder, cumin, salt, white pepper and brown sugar.
Let the chili simmer for 30 minutes, uncovered, stirring occasionally.
Finish by stirring in ½ cup more of the butter and the shredded cheddar cheese.
Garnish or serve with any of the following: sour cream, diced red onions and pepper, shredded cheddar cheese, diced tomatoes, fresh chopped cilantro.
BBQ Chip-Crusted Orange Roughy


Ingredients:
lemon juice, butter

Directions:
Place orange roughy in a greased 13x9 inch baking pan.
Combine lemon juice, and butter, and pour over fillets, and top with crushed potato chips.
Bake  uncovered at 400 degrees for 20-25 minutes or until fish flakes easily with a fork.
Serve with tartar sauce.
Salmon Mushroom Quiche


Ingredients:
butter, onion, flour, cream cheese, fresh chives, half-and-half, eggs, salt, cayenne, parmesan cheese

Directions:
Preheat oven to 325.
Prepare filling: Heat butter and sauté onion and mushrooms. Stir in flour and combine well. Remove pan from heat.
Distribute salmon evenly in unbaked pie shell. Dot with lumps of cream cheese and add cooked onions and mushrooms. Sprinkle with chives.
Prepare custard: In a large bowl, whisk together eggs and half & half. Add salt and cayenne. Pour over filling. Sprinkle with Parmesan cheese.
Bake until golden brown and slightly puffed in the center.
Let cool 15 minutes before slicing. Serve warm.
Reduced-Calorie Chocolate Banana Oatmeal
Category: breakfast-and-brunch
By HurdBird

Chocolate-banana oatmeal is a yummy treat.

Ingredients:
2 tablespoons unsweetened cocoa powder
⅛ teaspoon ground cinnamon
1 packet zero-calorie sweetener
1 pinch salt
¼ cup hot water
¼ cup cold water
⅓ cup rolled oats
½  banana, mashed

Directions:
Pour cocoa powder into a microwave-safe bowl and stir in cinnamon, sweetener, and salt. Add hot water and stir thoroughly until cocoa powder has dissolved. Stir in cold water until well combined. Stir in oats and banana until mixed well. Microwave for 2 minutes. Remove, stir, and allow oatmeal to cool and thicken.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 184.1
Fat: 3.4 g
Saturated fat: 1.2 g
Carbohydrates: 37.9 g
Sugars: 7.7 g
Dietary fiber: 8 g
Protein: 7.3 g
Sodium: 163.4 mg
Chocolate Banana Bread


Ingredients:
flour, baking soda, salt, eggs, bananas, pudding, sugar

Directions:
1. puree 4 ripe bananas (1/3 cup] in a blender.
2. Grease 9.5 inch loaf pan thoroughly.
Mix egg, sugar, and oil in bowl.
Mix flour, baking soda, and salt.
Use a mixer to mix dry and wet ingredients.
Add milk, vanilla pudding , and bananas. Mix on medium for 2 minutes.
Cook for 75 minutes or more depending if done. Use toothpick test in center of bread. Mine has taken as long as 90 minutes.
Wait 10 minutes to take bread out a pan. .
Heat 1/2 container chocolate icing (16 ounce container] for 30 seconds in microwave or until melted.
Let bread cook for 1 hour. .
Pour chocolate icing  on bread.
Slice bread once icing is hardened (15 minutes].