xiaoxl/recipe_data huggingface dataset:
Grilled Honey-Lemon Chicken
Category: meat-and-poultry
By Autumn Pumpkin

Tangy, moist citrus chicken for the grill! Goes great with grilled potatoes and coleslaw.

Ingredients:
¼ cup canola oil
1  lemon, zested and juiced
1 tablespoon Dijon mustard
1 tablespoon honey
2 cloves garlic, pressed
2 teaspoons Worcestershire sauce
2 teaspoons dried Italian herb seasoning
1 ½ teaspoons salt
1 teaspoon ground black pepper
4  skinless, boneless chicken breast halves

Directions:
Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours. Preheat grill for medium heat and lightly oil the grate. Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 276.6
Fat: 16.6 g
Saturated fat: 1.7 g
Carbohydrates: 10 g
Sugars: 4.6 g
Dietary fiber: 1.8 g
Protein: 23.5 g
Cholesterol: 60.8 mg
Sodium: 1045 mg
Blue Cucumber Salad
Category: salad
By madermouse

Move over, plain jane cucumber salad! This salad makes an entrance with unusual chunks of blue cheese tossed in for a creamy burst of flavor. If blue cheese is too strong for you, try a mild feta and a squirt of lemon! When testing this recipe, both light and regular sour cream held up well, while the fat free version tended to water out quickly.

Ingredients:
2 large cucumbers, peeled and sliced in half lengthwise
½ teaspoon salt
¼ cup white onion, minced
1 cup sour cream
2 tablespoons white wine vinegar
2 tablespoons chopped fresh dill
1 tablespoon white sugar
1 pinch white pepper, or to taste
½ cup crumbled blue cheese

Directions:
With a spoon, scoop out the seeds from the cucumber halves. Slice the cucumbers into thick half moons, and place the slices on a plate on paper towels. Sprinkle 1/2 teaspoon of salt over the cucumber slices, and set aside. Place the onion, sour cream, white wine vinegar, dill, sugar, and white pepper in a bowl, and mix until well combined. Lightly stir in the blue cheese. Pat the cucumber slices dry with paper towels, and lightly mix them into the salad. Refrigerate at least 1 hour before serving; season to taste with salt just before serving.

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

Calories: 221.4
Fat: 17.1 g
Saturated fat: 10.7 g
Carbohydrates: 12.3 g
Sugars: 6.1 g
Dietary fiber: 1 g
Protein: 6.6 g
Cholesterol: 38 mg
Sodium: 561.7 mg
Peppercorn-Crusted Tuna


Ingredients:
olive oil, tuna steaks, peppercorns, kosher salt, red wine

Directions:
Rub 2 tbsp (25 mL] olive oil onto tuna steaks all over and coat top with peppercorns and salt.
Heat remaining tablespoon of olive oil in a nonstick skillet over high heat.
Add tuna peppercorn-side up.
Fry for 2 minutes, flip and fry for 2 to 3 minutes, depending on thickness of fish.
Remove tuna from pan and transfer onto serving plates.
The fish should be rare. If you like it more cooked, fry another 2 minutes.
Add red wine to skillet over high heat and reduce until 2 tbsp (25 mL] remain.
Add balsamic vinegar and stock and reduce until 1/2 cup (125 mL] remains.
Add cream and boil just until sauce begins to thicken.
Season with salt and pepper.
Spoon sauce around tuna.
Armenian Eggplant (Aubergine) Casserole


Ingredients:
eggplant, tomatoes, green bell pepper, olive oil, garlic clove, fresh ground black pepper, onion, salt, herbs, sour cream

Directions:
Preheat oven to 325 degrees F.
Pare and dice eggplant.
Heat oil in skillet, add onion, green pepper, and eggplant.
Stir over low heat until eggplant is soft.
Add tomatoes (may substitute canned Italian solid pear shape tomatoes, drained], salt, and freshly ground pepper.
Simmer a few minutes.
At this point you can add basil, chives, parsley, tarragon or oregano to taste.
Turn into casserole dish and bake at 325 degrees F for 40 minutes.
Casserole may be served hot or cold, with sour cream.
Pickled Eggs I
Category: appetizers-and-snacks
By Wendy

Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.

Ingredients:
1 (15 ounce) can pickled beets, juice only
1 cup white vinegar
2 ½ cups water
½ cup red wine
1 clove garlic, chopped
1  bay leaf
1 teaspoon pickling spice
½ teaspoon salt
12  hard boiled eggs, shells removed
1  onion, chopped

Directions:
Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar. Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.

Prep time: 10 mins
Total time: 1 week
Yields: 12 eggs

Calories: 107.3
Fat: 5 g
Saturated fat: 1.6 g
Carbohydrates: 7.3 g
Sugars: 0.8 g
Dietary fiber: 1.1 g
Protein: 6.7 g
Cholesterol: 186 mg
Sodium: 260.1 mg
Gulab Jamun


Ingredients:
sugar, water, cardamoms, powdered milk, pistachios, baking soda, flour, butter, milk

Directions:
For the syrup combine all ingredients in a pot and bring it to boil.
Lower the heat and let simmer until thickened (about 10min].
For the dough, mix all the ingredients together in a large bowl. Make small size balls.
Place balls of the dough onto a hot frying pan with Cannola oil heated through on a deep frying pan.
To test that the oil is ready drop a little tiny size of dough and if it bubbles around it and floats to the top it is ready to use.
Brussels Sprouts


Ingredients:
Brussels sprouts, butter, flour, onion, homogenized milk, sharp white cheddar cheese, salt, pepper, nutmeg

Directions:
Parboil the brussel sprouts for 7 minutes and drain., Place into a 2-3 quart oven proof dish., Saute the onion in butter until clear and then add the flour and stir., Add the warm milk, salt, pepper, nutmeg, 3/4 cup cheese and stir., Pour filling over brussel sprouts., Top with remaining 3/4 cup cheese and bake at 375 for 40 minutes., This can be prepared and frozen until needed.
Kringla


Ingredients:
sugar, buttermilk, vanilla, baking soda, all-purpose flour, baking powder, powdered sugar

Directions:
In a large bowl, stir together sugar and oil. Add 1/2 cup of the buttermilk, the egg yolks, and vanilla. Whisk until batter is smooth. Add the remaining 1/4 cup buttermilk and the baking soda; stir just until combined. Stir together 1 cup of the flour and the baking powder; add to buttermilk mixture. Whisk until smooth. Gradually add the remaining flour, stirring until well mixed. Cover and chill dough for 4 to 24 hours.
Preheat oven to 450 degrees F. On a lightly floured surface, drop 1 rounded tablespoon of the dough; roll into a 9- to 10-inch-long rope. About 1 inch from ends, cross one end of the rope over the other end of the rope to form an oval. Lift ends across to opposite side of circle; press to seal. Repeat with remaining dough. Place cookies about 1 inch apart on ungreased cookie sheet.
Bake about 6 minutes or just until starting to brown. Remove from cookie sheet and place on a clean kitchen towel; cover with another clean kitchen towel. Cool completely. To serve, sprinkle tops of cookies with powdered sugar.
Note; You can use other flavors of extract, such as almond, lemon, orange, anise, whatever you like! This is the basic recipe, so play with it!
Green Onion Potato Casserole


Ingredients:
potatoes, salt, sour cream, green onions, sharp cheddar cheese, butter

Directions:
Peel, quarter, and boil potatoes until barely tender., Drain, cool and grate on large side of grater., Place in a large bowl., Gently mix in all other ingredients, except butter., Place mixture into a greased shallow 9x9 pan., Top with melted butter., Bake at 400 degrees for 30 minutes or until golden.
French Onion Casserole


Ingredients:
butter, Spanish onions, mozzarella cheese, evaporated milk, soy sauce, swiss cheese

Directions:
In a large skillet, melt butter over medium heat. Saute onion until they are golden and tender. Place in a 13x9 inch casserole. Sprinkle Mozzarella cheese on top.
Combine soup, milk, and soy sauce; pour over cheese. Top with bread and sliced cheese.
Cover and refrigerate 4 hours or overnight.
Bake, loosely covered ,at 375 degrees for 30 minutes.
Uncover and bake 15-20 minutes longer until browned and bubbly.
Enjoy!
Preparation times may vary.
I use More Cheese and Bread! I buy a Loaf of French Bread and tear or cube until it is enough for me.
Also, If you layer the bread it is good also! It makes the bread softer! Yum!
Breaded Prawns Bruschetta


Ingredients:
jumbo shrimp, panko breadcrumbs, flour, eggs, parmesan cheese, roma tomatoes, garlic, extra virgin olive oil, fresh basil

Directions:
Make Bruschetta; In bowl combine tomatoes, olive oil, garlic, fresh basil, and S&P to taste.  Stir well and allow to sit for several hours at room temperature till flavors meld.
Scramble 2 Eggs in shallow dish, on paper plate mix bread crumb with panko, parmesan cheese, and fresh ground pepper.  Place flour on a paper plate, season with S&P.
Add olive oil to large skillet, cover bottom of pan entirely.  Turn to medium high heat.
Dredge shrimp in flour, shake excess, then dip in egg mixture, shake excess, then dredge in bread crumb mixture to coat evenly.
Add shrimp to pan, don’t over crowd pan to maintain even heat, brown on each side quickly, repeat until all shrimp is coated and fried.  Drain each piece of on a paper towel to remove excess oil.Top each shrimp with bruschetta and sprinkle with Parmesan Cheese, bake in oven 10 minutes at 350 degrees to heat and serve.
Sugar-Free Hot Cocoa Mix (With Splenda)


Ingredients:
"Splenda sugar substitute"

Directions:
Combine all ingredients (sift for a finer mix].
Store in an airtight container.
Add 1/4 cup mix and boiling water to a mug.
Stir to dissolve.
Sweet Sweet Tuna Salad
Category: salad
By zomgalyssa

A delicious tuna salad with a tangy, sweet bite from honey mustard.  Make this lighter by using light, creamy salad dressing, sugar substitute, and sea salt.

Ingredients:
1 (5 ounce) can chunk light tuna in water
4 teaspoons creamy salad dressing (such as Miracle Whip®)
2 tablespoons honey mustard
2 tablespoons sweet pickle relish
2 tablespoons minced celery
1 tablespoon minced carrot
2 teaspoons white sugar, or more to taste
½ teaspoon salt, or more to taste

Directions:
Drain the tuna, reserving 1 tablespoon of the liquid. Put the tuna in a serving bowl and mash with a fork until it's as mushy as you can get it. Stir the reserved liquid, the salad dressing, honey mustard, relish, celery, carrot, sugar, and salt into the tuna. Adjust seasoning to taste.

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

Calories: 349.4
Fat: 8.8 g
Saturated fat: 1.2 g
Carbohydrates: 36.8 g
Sugars: 30.1 g
Dietary fiber: 1.5 g
Protein: 33.7 g
Cholesterol: 45.3 mg
Sodium: 1898.4 mg
Vegan Tiramisu


Ingredients:
flour, baking powder, baking soda, vegan sugar, maple syrup, soymilk, powdered sugar, brewed coffee, marsala wine

Directions:
To make the ladyfingers, sift together flour, baking powder and baking soda and set aside. In the bowl of a standing mixer fit with the paddle attachment, cream together margarine and sugar until fluffy. Stir in maple syrup. Slowly incorporate the flour mixture until thoroughly combined, alternating with additions of milk. Cover and chill the dough for at least 1 hour.
Preheat oven to 350°F and position a rack in the center of the oven. Line 2 baking sheets with parchment paper; set aside.
On a lightly floured surface, roll dough into 1-inch balls then roll each ball into a 2-inch-long stick. Arrange on prepared baking sheets, leaving a few inches of room between each ladyfinger. Bake 8 to 12 minutes, or until cookies are firm and just beginning to brown. Remove from oven and let cool on baking sheets for about 1 minute. When firm enough to move, transfer to a wire rack to cool completely.
To make the tiramisu, in a standing mixer with the whisk attachment or with a handheld mixer, beat together cream cheese, sour cream and powdered sugar. Stir together coffee and Marsala in a shallow bowl. Dip a ladyfinger in coffee mixture, soaking it about 4 to 5 seconds on each side then transfer to a 5- x 9-inch glass baking dish. Repeat with 8 more ladyfingers, arranging them in the bottom of dish.
Spread half of the cream cheese-sour cream mixture evenly over ladyfingers. Make another layer in the same manner with remaining ladyfingers and cream cheese-sour cream mixture. Cover and chill for at least 1 hour then sprinkle with chocolate and serve.
Buttermilk Fudge


Ingredients:
sugar, buttermilk, light corn syrup, baking soda, butter, pecans

Directions:
Mix all ingredients EXCEPT nuts in heavy saucepan., Cook to soft ball stage on a candy thermometer, then 1 more notch., Remove from heat and add nuts., Stir for 2 minutes., Pour into greased 8x8 dish.
Teriyaki Sloppy Joes 3


Ingredients:
olive oil, scallion, carrot, garlic cloves, ground pork, oyster sauce, cornstarch, swiss chard

Directions:
In large heavy skillet, brown ground pork. Drain cooked meat on paper towel lined plate.
Wipe grease from pan. Add 1 t oil and heat over medium heat. Add scallions, carrot, and 1/2 garlic to pan and cook til softened, about 2-4 minute.
In a cup, combine 1/2 c water, 3 T teriyaki sauce, oyster sauce, and cornstarch. Add to skillet along with cooked meat.  Cook, stirring until thick, hot and bubbly. Keep warm.
In skillet heat remaining oil over medium heat, Add remaining garlic and cook for 1 minute Add chard and remaining teriyaki sauce. Stir fry briefly, just until wilted. Serve pork and chard on buns.
Alfredo Potato Casserole


Ingredients:
alfredo sauce, milk, ham, swiss cheese, baking potatoes, parmesan cheese

Directions:
Preheat oven to 400°F.
In a medium bowl, whisk the Alfredo sauce and milk until blended.
Add ham, Swiss cheese and peas to another bowl and mix well.
Grease a 9 x 13 inch baking dish and spread 3/4 cup of the Alfredo mixture over the bottom of the dish.
Top with 1/2 of the potatoes, 1/2 of the ham mixture, 3/4 cup Alfredo and sprinkle with 3 tbsp Parmesan.
Layer remaining potatoes, ham mixture, Alfredo sauce and Parmesan.
Cover and bake 45 minutes.
Reduce heat to 350°F, remove cover and bake 15 minutes or until brown and bubbly and potatoes are tender.
Cafe Borgatta


Ingredients:
2% low-fat milk, granulated sugar

Directions:
Heat milk in a small saucepan., Sift cocoa and sugar into milk and whisk to  blend., Stir in espresso., Divide equally into four small espresso or demitasse  cups., Top with whipped cream and grated orange. Makes 4 servings.
Fiesta Ranch Green Chile Dip


Ingredients:
light sour cream, diced green chilies, black olives, cheddar cheese

Directions:
Combine dip mix with sour cream., Stir in chiles, olives and cheese., Serve with chips, vegetables or crackers.
Herb Buttermilk Biscuits
Category: bread
By PrincessZelda

Light and fluffy, melt-in-your-mouth goodness!

Ingredients:
2 cups sifted all-purpose flour
1 tablespoon baking powder
1 pinch salt
1 ½ teaspoons white sugar
1 ½ teaspoons dried thyme
1 ½ teaspoons dried savory
1 teaspoon kelp powder
1 tablespoon dried parsley
1 tablespoon dried basil
⅓ cup unsalted butter, softened
¾ cup buttermilk

Directions:
Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet. Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.

Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Yields: 1 dozen

Calories: 132.5
Fat: 5.5 g
Saturated fat: 3.4 g
Carbohydrates: 18 g
Sugars: 1.3 g
Dietary fiber: 0.8 g
Protein: 2.9 g
Cholesterol: 14.2 mg
Sodium: 160.2 mg
Healthy Macaroni Salad


Ingredients:
elbow macaroni, water, cucumber, hard-boiled eggs, cheese, celery, carrot, mayonnaise, lemon juice

Directions:
Cook macaroni according to directions on package., Drain and chill, adding lemon juice to macaroni., When chilled add rest of ingredients and refrigerate till serving time.
Chocolate Caramel Raspberry Fondue (For Mini Crock Pot)


Ingredients:
evaporated milk, sweet unsalted butter

Directions:
In a 2-quart saucepan, combine chocolate chips, caramels, milk, butter, raspberry jam.
Cook over low heat, stirring often, until melted and smooth- this may take a while, about 20-30 minutes (do not be tempted to rush things by raising the heat or your fondue will burn].
When everything has melted together, pour into a either a fondue pot or a crockpot set on low heat.
Serve along with a platter of bite-sized pieces of sponge cake, pound cake, and fresh fruit and some fondue forks or skewers to dip into the fondue.
Pineapple, Honeydew, and Mango With Ginger and Fresh Herbs


Ingredients:
fresh pineapple, honeydew melon, mango, fresh basil, fresh lime juice, honey, fresh cilantro, mint, crystallized ginger, red bell pepper, sesame seeds

Directions:
"Mix all ingredients except sesame seeds in large bowl. Let stand 10 minutes for flavors to blend. Divide fruit mixture among wine glasses and sprinkle with sesame seeds."
Jelly Bean Nests
Category: pasta-and-noodles
By Lindibakes

Crunchy Chinese noodles and melted marshmallows make the cutest little nests for your jelly beans. Great as place markers at Easter dinner.

Ingredients:
2 cups miniature marshmallows
¼ cup butter
4 cups chow mein noodles

Directions:
Butter a 12 cup muffin tin. Combine marshmallows and butter over medium heat in a saucepan; stir until the butter and marshmallows have melted. Stir in the chow mein noodles, coat well. Butter fingers and press the mixture into the bottom and sides of the prepared muffin tin. Refrigerate until firm.

Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 12 nests

Calories: 142.7
Fat: 8.4 g
Saturated fat: 3.1 g
Carbohydrates: 15.5 g
Sugars: 4.8 g
Dietary fiber: 0.6 g
Protein: 1.3 g
Cholesterol: 10.2 mg
Sodium: 103.5 mg
Spicy Korean Rice Cake With Cheese (Cheese Tteokbokki)


Ingredients:
tofu, onion, leek, carrot, hard-boiled eggs, water, sesame seeds, cheese, tomato ketchup, honey, sugar, garlic, red chili pepper

Directions:
1] Prepare boiled eggs, cut the veggies and abura-age.
2] In a bowl, mix gochujang sauce.
3] Boil the water in a frying pan. When it has boiled turn down to medium heat and add rice cake.
4] When rice cake is soft, simmer on a low heat and add all ingredients and combine with gochujang sauce.
5] When veggies are cooked through and sauce is thick, top with shredded cheese.
6] Sprinkle white sesame seed on top.
Chocolate Sheet Cake


Ingredients:
flour, sugar, cinnamon, butter, margarine, water, eggs, buttermilk, baking soda, vanilla, butter, margarine, milk, powdered sugar, vanilla, pecans

Directions:
Cake: Stir first four ingredients together.
Put butter, Crisco and water in saucepan and bring to a rapid boil.
Pour over flour mixture.
Add eggs and buttermilk that have been mixed with baking soda.
Add vanilla and beat until well mixed.
Bake in a greased cake pan (10 X 15 or 9 X 13].
Bake at 350 for approximately 25 minutes.
While cake is still hot, frost it.
Frosting: Bring butter, cocoa and milk to a boil.
Add to powdered sugar.
Mix well.
Add vanilla and pecans.
Mix well.
Spread on hot cake.
South Beach Snack Phase 1 " Pizzas "


Ingredients:
tomatoes, pesto sauce, lowfat mozzarella cheese

Directions:
Preheat the oven to Broil., Slice the tomato to 6 even slices ., Top each slice with a tbsp of pesto and a slice of cheese., Broil until cheese is melted and eat away.
Healthy Low-Fat Baked Berry  and Fruit Oatmeal


Ingredients:
quick-cooking oats, baking powder, salt, cinnamon, chunky applesauce, apple, brown sugar, egg substitute, skim milk, blueberries

Directions:
Mix all ingredients and pour into a lightly greased 8x8 dish the night before. Cover and refridgerate until morning.
Preheat oven to 375.
Bake 30-45 minutes.
Serve topped with extra skim milk, maple syrup to sweeten, and additional berries.
Chocolate Guinness® Bundt® Cake with Whiskey Whipped Cream
Category: desserts
By Jill Lightner

This eggless cake is rich from butter and buttermilk, with a thin, crisp crust and tender interior. The dark beer and unsweetened cocoa combine for a deep chocolate flavor that isn't too sweet.

Ingredients:
2 cups all-purpose flour
1 ½ cups white sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¾ cup Irish stout beer (such as Guinness®)
¾ cup buttermilk
½ cup butter, melted and cooled
1 cup heavy cream
1 tablespoon powdered sugar
1 tablespoon whiskey

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt®). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment. Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl. Whisk beer, buttermilk, and butter together in a separate, small bowl. Make a well in the dry ingredients and add the wet ingredients all at once. Whisk just until the batter is smooth; pour the batter into the prepared pan. Bake in the preheated oven until the top gently springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes. While the cake is still warm, run a thin metal spatula around the sides of the pan to loosen it; leave in the pan to cool for 5 minutes. Gently remove the cake and let cool completely on a rack before removing the sheet of parchment. Whip heavy cream, powdered sugar, and whiskey together in a small bowl with an electric mixer until soft peaks have formed, about 3 minutes. Serve alongside the cake.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 35 mins
Yields: 1 fluted tube cake

Calories: 402.5
Fat: 19 g
Saturated fat: 11.8 g
Carbohydrates: 54.5 g
Sugars: 31.8 g
Dietary fiber: 2.1 g
Protein: 4.7 g
Cholesterol: 57.7 mg
Sodium: 328.2 mg
French Onion Bread


Ingredients:
active dry yeast, warm water, all-purpose flour, sugar, salt, hot water, shortening

Directions:
In a mixing bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes.
In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes.
Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down; divide into thirds. Shape into loaves; place in three greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.
Umbrian Fantasy Hot Chocolate


Ingredients:
half-and-half, arrowroot

Directions:
Heat the half-and-half in a saucepan over medium heat until you begin to see bubbles along the side.
Add in the Nutella; whisking until smooth.
Whisk in the arrowroot; let the mixture come to a boil; remove from the heat.
Dollop a small amount of additional Nutella into 6 demitasse cups.
Pour the hot mixture into the cups; serve with demitasse spoons for scooping out the Nutella in the bottom of each cup.