xiaoxl/recipe_data huggingface dataset:
Holiday Ambrosia Salad
Category: salad
By Dad

My Mom would make this every Thanksgiving and Christmas, and it has been a family favorite for three generations. The dressing is gently cooked, and the salad so light you can serve it anytime.

Ingredients:
8 ounces uncooked orzo pasta
¾ cup white sugar
2  large eggs eggs, beaten
2 tablespoons all-purpose flour
½ teaspoon salt
2 (8 ounce) cans pineapple chunks, drained with juice reserved
1 (11 ounce) can mandarin orange segments, drained
1 cup shredded coconut
4 cups frozen whipped topping, thawed

Directions:
Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool. Whisk the sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours. Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 16 Servings

Calories: 205.2
Fat: 6.9 g
Saturated fat: 5.6 g
Carbohydrates: 33.7 g
Sugars: 21.8 g
Dietary fiber: 1.3 g
Protein: 3.4 g
Cholesterol: 23.3 mg
Sodium: 101.2 mg
Fried Cabbage (Somersize Level 1)


Ingredients:
cabbage, bacon, green pepper, onion

Directions:
Fry bacon in a deep skillet until crisp.
Drain oil, reserving about two tablespoons of fat.
Crumble bacon into skillet.
Add cabbage, onions and peppers into skillet and cook, stirring occasionally, until cabbage is wilted but still a little crisp.
Add seasonings to taste and serve immediately.
Easy Strawberry Crisp


Ingredients:
fresh strawberries, butter

Directions:
Preheat oven to 350 degrees., Place strawberries in 9 X 13 baking pan., Cover the strawberries with half of the dry cake mix., Scatter half of the butter pieces over the dry mix., Cover with the remaining dry cake mix., Scatter the remaining butter pieces over the top., Bake 60 minutes, until golden brown.
Blue Cheese Hot Wings!
Category: appetizers-and-snacks
By tashmaxx

These yummy, spicy wings are awesome even if you are not a blue cheese lover. They are a must try!  Since football season, I have been trying to come up with a homemade wing sauce -- and I have found it!

Ingredients:
30 each chicken wings, cut apart at joints, wing tips discarded
2 teaspoons ground cayenne pepper
2 teaspoons seasoned salt
1 cup Louisiana-style hot sauce
⅓ cup molasses
1 teaspoon liquid mesquite smoke flavoring
½ cup chopped onion
½ cup chopped green bell pepper
4 cloves garlic, minced
2 cups prepared blue cheese dressing

Directions:
Preheat  oven to 375 degrees F (190 degrees C). Sprinkle the chicken wings on all sides with cayenne pepper and seasoned salt, and spread in a single layer into a large baking dish. Bake the wings in the preheated oven until the skin is browned and crisp, 30 to 40 minutes, turning the wings over halfway through cooking for even browning. While the wings are baking, combine hot sauce, molasses, and liquid smoke flavoring in a saucepan over medium-low heat. Stir in the onion, green pepper, and garlic, and bring the mixture to a boil. Stir in the blue cheese dressing. Reduce heat to a simmer, and cook until the onions are translucent, about 5 minutes. Remove from heat. Transfer the wings from the baking dish to paper towels to drain excess grease. Pour off any excess fat from the dish, and return the wings to the dish. Pour the sauce evenly over the wings, turning them over with a spatula or tongs to coat all sides with sauce. Return to the oven and bake until the sauce has thickened and cooked onto the wings, about 20 minutes. Cool for about 5 minutes before serving.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 30 wings

Calories: 329.2
Fat: 26.5 g
Saturated fat: 5.8 g
Carbohydrates: 9.4 g
Sugars: 5.5 g
Dietary fiber: 0.3 g
Protein: 14.2 g
Cholesterol: 44.2 mg
Sodium: 914.9 mg
KERRY'S EGG BOMBS


Ingredients:
eggs, breakfast sausage, fresh chives, onion, bacon, bell peppers

Directions:
Bring a medium pan of water to a boil. Carefully drop in 6 eggs. Boil for about 6-7mins. Remove eggs and run under cold water to cool down about 10 minutes Peel eggs and set aside. Mix all ingredients in with the sausage. Flatten sausage meat into 6 round patties. Wrap an egg in each patty and place in refrigerator to chill for 10 minutes Prepare breading station with a separate bowl for the eggs beaten and the bread crumbs. Dip each sausage wrapped egg in the egg, then the bread crumbs. Heat oil in a deep fryer at 350 degrees. Place eggs in hot oil and fry for 5 minutes or until golden in color.
**I serve with Hollandaise sauce drizzled and on the side**.
Mashed Potatoes


Ingredients:
yukon gold potatoes, butter, heavy cream, milk

Directions:
Peel, and roughly chop potatoes into equal sized chunks.
Place potatoes in a pot and add water to cover.  Add a few dashes of salt.
Bring potatoes to a boil until easily pierced with a fork, approximately 10 minutes depending on the size of your chunks.
Drain cooking water from the potatoes and place them in a large bowl. Cover them with a cloth dishtowel to further absorb moisture.
Combine the butter and cream in a saucepan over medium high heat.  Scald the cream mixture just until steaming (do not boil].
Remove the dishtowel and pour 1/2 the hot cream mixture into the bowl with the potatoes.
Using a potato masher or a hand mixer, mash and blend the potatoes and cream until smooth and fluffy.
Add the rest of the hot cream as desired and mix for creamier potatoes.
Broccoli, Cheese and Chicken Casserole


Ingredients:
broccoli stems, cheddar cheese, skim milk, lemon juice, curry powder, pepper, all-purpose flour, water, butter

Directions:
Preheat oven to to 350 degrees.
In a 13 x 9 x 3 inch baking dish, arrange broccoli spears in 2 rows with stalks facing toward the center.
Spoon chicken on top of the stalks, and top chicken with cheese.
Set aside.
In a heavy saucepan, combine milk, lemon juice, curry powder, pepper, and cream of mushroom soup.
In a small bowl, combine flour and water until combined.
Add to soup mixture.
Bring to a boil over medium heat, stirring constantly with a whisk.
Cook until thickened, stirring constantly.
Pour over chicken.
In a small bowl, combine Melba toast crumbs and butter.
Sprinkle over soup mixture.
Cover and bake at 350 degrees for 2o minutes.
Uncover and bake an additional 15 minutes.
Let stand 10 minutes.
Strawberry-Topped Cheesecake Extraordinaire!


Ingredients:
graham crackers, cinnamon, butter, brown sugar, cream cheese, sugar, fresh lemon juice, vanilla, salt, flour, eggs, sour cream, sugar, vanilla, fresh strawberries

Directions:
Set oven to 350 degrees.
Set oven rack to center position].
Wrap foil around outside of a 10-inch springform pan with 3-inch sides.
Combine the crackers, cinnamon, cold butter cubes and sugar in a processor.
Using on/off turns blend until crumbs stick together.
Press crumbs into bottom and about 2-1/2 inches up the sides.
Bake for 10 minutes.
Transfer to a rack and cool while making the filling (leave oven at 350 degrees].
For the filling; In a large bowl using an electric mixer at medium speed beat cream cheese with, sugar, lemon juice, vanilla and salt until very smooth.
Add in flour and mix until combined.
Add in eggs and beat until combined, scraping sides of bowl occasionally.
Pour the mixture into crust.
Bake the cheesecake until outer 2-inch edge of the cake is puffed and slightly cracked and the center is just set and top if brown in spots (about 55 minutes].
Transfer to rack to cool for 15 minutes (leave oven set to 350 degrees].
For topping; in a medium bowl whisk together sour cream, sugar and vanilla until well blended.
Spoon the topping over the cheesecake spreading to the edge of the pan.
Bake until set (about 5 minutes].
Place on rack to cool then chill overnight (do not remove from pan].
The following day; release pan sides from the cold cheesecake.
Arrange whole berries points facing upwards atop cheesecake to cover completely.
Stir the jelly in a heavy small saucepan over medium-low heat until smooth and melted.
Cool to barley lukewarm (about 5 minutes].
Brush enough jelly over the whole berries to glaze generously allowing some to drip between berries (reseve some glaze to serve with cake slices].
Slice and drizzle the glaze over the slices.
Kickin' Barbecued Chicken


Ingredients:
olive oil, lime juice, paprika, dried oregano, fryer chickens, salt, pepper

Directions:
Combine ingredients and marinate the chicken overnight in the fridge.
Grill above hot coals cooking until tender and juices run clear, occasionally turning and brushing with unused marinade.
Allow 45-75 minutes total cooking time, depending on the size of chicken and distance from the coals.
Chinky's Bibingka
Category: bread
By Chinky Viola

An all-time Philippine favorite. The creamy and sticky texture makes this recipe an irresistible one. Use any type of semi-soft or hard grated cheese, such as cheddar, that suits your taste.

Ingredients:
4 cups grated fresh cassava
3 cups coconut milk
3 tablespoons melted butter
3  eggs
1 ½ cups white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon zest
¼ cup shredded mozzarella cheese
2 cups coconut milk
1 (14 ounce) can sweetened condensed milk
2 tablespoons all-purpose flour
½ cup shredded mozzarella cheese
2  egg yolks, beaten

Directions:
NOTE:  Cassava, also known as Manioc, tapioca or yucca, can be found in Filipino or Latin American food stores.  Usually sold frozen and grated.  Mix together the cassava with the coconut milk, melted butter and eggs.  Stir in the white sugar, salt, vanilla, cheese and lemon rind. Pour batter into a 9x5 inch loaf pan and bake at 350 degrees F (175 C) for 30-35 minutes or until done. To Make Topping:  Put 2 cups coconut milk, condensed milk, flour, and some grated cheese in a saucepan and boil, stirring constantly.  When thick, add the slightly beaten egg yolks.  Cook for two minutes.  Spread on top of the cooked cassava and bake at 400 degrees F (200 degrees C) for ten minutes or until golden brown.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 1 loaf

Calories: 619.4
Fat: 33.2 g
Saturated fat: 26.3 g
Carbohydrates: 75.9 g
Sugars: 44.2 g
Dietary fiber: 2.3 g
Protein: 9.6 g
Cholesterol: 104.6 mg
Sodium: 343.1 mg
Chocolate Snickerdoodles
Category: desserts
By rhancox

This chocolate snickerdoodle recipe is similar to a basic snickerdoodle recipe but some of the flour is replaced with cocoa powder.

Ingredients:
1 ½ cups white sugar
1 cup shortening
2  eggs
2 cups all-purpose flour
¾ cup cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
¼ cup white sugar
2 teaspoons ground cinnamon

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Mix together 1 1/2 cups white sugar, shortening, and eggs with an electric mixer in a bowl until creamy. Sift together all-purpose flour, cocoa power, cream of tartar, baking soda, and salt in a separate bowl. Fold this mixture into the egg mixture until well blended. Mix together 1/4 cup white sugar and cinnamon in a shallow bowl or on a plate. Roll cookie dough into 1-inch balls; cover each in sugar and cinnamon mixture. Place on an ungreased baking sheet. Bake in the preheated oven until soft and golden on top, 6 to 8 minutes, making sure they do not burn. Let cool before transferring to a wire rack. The tops will crack as they cool.

Prep time: 20 mins
Cook time: 6 mins
Total time: 26 mins
Yields: 50 cookies

Calories: 90.1
Fat: 4.5 g
Saturated fat: 1.1 g
Carbohydrates: 11.8 g
Sugars: 7 g
Dietary fiber: 0.4 g
Protein: 1 g
Cholesterol: 7.4 mg
Sodium: 51.4 mg
Panna Cotta with Strawberry Jam
Category: world-cuisine
By Jane Jensen Hoegh

Delicious Italian dessert. You can serve it garnished with raspberries and mint leaves.

Ingredients:
1 teaspoon unflavored gelatin
1 tablespoon cool water
1 ½ cups heavy whipping cream
½ cup whole milk
⅓ cup white sugar
2 teaspoons grated lemon zest
½  vanilla bean, split lengthwise
6 tablespoons strawberry jam

Directions:
Sprinkle gelatin over water; let stand until dissolved, about 1 minute. Place heavy cream, milk, sugar, lemon zest, and vanilla bean in a saucepan over medium heat; cook, stirring constantly, until mixture is simmering. Simmer gently, about 5 minutes. Remove from heat and discard vanilla bean. Stir gelatin mixture into the hot cream mixture until dissolved. Stir in strawberry jam. Pour into small dessert cups, cover with plastic wrap, and refrigerate until set, 8 hours to overnight.

Prep time: 10 mins
Cook time: 10 mins
Total time: 8 hrs 21 mins
Yields: 4 individual servings

Calories: 475
Fat: 34 g
Saturated fat: 21.1 g
Carbohydrates: 41.9 g
Sugars: 37.9 g
Dietary fiber: 0.1 g
Protein: 3.3 g
Cholesterol: 125.3 mg
Sodium: 47.4 mg
Persian Halva


Ingredients:
water, granulated sugar, powdered saffron, rose water, ground cardamom, whole wheat flour, butter, pistachios

Directions:
Boil the water and sugar together.
Take off heat and add saffron, rose water, and cardamom. Set aside.
On medium heat, heat the butter and oil in a non-stick pot.
Add the flour and stir consistently for about 30 minutes or until brown. This step takes away the raw taste in the flour and is essential in the overall flavor of your Halva.
Remove from heat.
Gradually add the sugar water mixture into the hot flour and stir very quickly for about 3-4 minutes. It will bubble vehemently at first but will slowly turn into a paste.
Pour contents into a dish and decorate as you wish.
Traditionally it is simply decorated with simple shapes using a spoon and sprinkled with shards of pistachio or almonds.
For the truffle like nut-coated Halva, I allowed it to cool at room temperature, and then refrigerated it for an hour. Next I took spoonfuls of Halva and rolled them between my hands and ran them through powdered pistachios and almonds.
String Spaghetti Pie


Ingredients:
ground beef, onion, green bell peppers, red bell pepper, spaghetti, parmesan cheese, eggs, butter, cottage cheese, mozzarella cheese

Directions:
Cook the first three ingredients in a large skillet at medium heat till meat is brown, stirring to separate.
Drain fat.
Stir in spaghetti sauce.
Mix well.
Combine spaghetti, Parmesan, eggs, and butter in a large bowl.
Mix well.
Place in bottom of a 13 x 9 inch pan.
Spread cottage cheese over top.
Pour sauce mixture over cottage cheese.
Sprinkle with mozzarella cheese.
Bake at 350 degrees F for about 20 minutes.
Chicken Chimichangas
Category: world-cuisine
By Rebecca Swift

Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes.

Ingredients:
1 ½ cups chicken broth
1 cup uncooked long-grain rice
½ cup red enchilada sauce
1 ½  onion, diced, divided
6 (12 inch) flour tortillas
4 cups diced cooked chicken breast, divided
1 pound Monterey Jack cheese, shredded, divided
1 (6 ounce) can sliced black olives
4 cups refried beans, divided
¼ cup vegetable oil
3  avocados, peeled and pitted
½ cup finely chopped cilantro
2 tablespoons lemon juice
3  green onions, diced
¼ cup finely chopped jalapeno chile peppers
1  tomato, diced
2 cups shredded lettuce
1 cup sour cream
2 cups shredded Cheddar cheese

Directions:
In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender. Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold). When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels. To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 1595.1
Fat: 83.7 g
Saturated fat: 36.6 g
Carbohydrates: 133.4 g
Sugars: 6.1 g
Dietary fiber: 22.1 g
Protein: 79.8 g
Cholesterol: 214.8 mg
Sodium: 2321.7 mg
Never-Fail Sponge Cake


Ingredients:
sugar, all-purpose flour, baking powder, salt, vanilla, lemon juice, water, lemons, orange zest, cream of tartar

Directions:
Preheat oven to 325 degrees F.
Set oven rack to second-lowest position].
Prepare an ungreased tube pan with removable sides.
Sift together the flour, baking powder and salt.
In a large bowl beat egg yolks until thick and lemon colored (this is important the egg yolks must be thick, the beating time should take about 5 minutes or more].
Add in sugar, vanilla and lemon juice; beat until thoroughly blended and no sugar granules remain (about 5 minutes].
Add in sifted flour mixture alternately with water; beat until just blended.
In a large stainless steel or copper bowl beat room temperature egg whites with cream of tartar until quite stiff; gently fold into the flour mixture.
Transfer to the ungreased tube pan.
Bake for 55-60 minutes.
Immediately turn the pan upside down and cool completely before removing.
Turkey Tostadas


Ingredients:
lean ground turkey, onion, green pepper, garlic cloves, fresh mushrooms, kidney beans, salsa, green chilies, chili powder, ground cumin, salt, frozen corn, lettuce, chopped tomato, fresh cilantro, sour cream

Directions:
Cook turkey over medium heat in a large nonstick skillet until no longer pink; drain.
Add onion, green pepper, and garlic; cook and stir for about 3 minutes or until onion is slightly tender.
Add mushrooms and cook 1 minute longer.
Stir in salsa, beans, chilies, chili powder, cumin, salt and hot sauce and cook for about 5 minutes.
Stir in cheese and corn and cook until heated through.
Assemble tostadas by spreading about 1/3 cup filling over shells. Top with whatever toppings you like.
Asian Broccoli Slaw
Category: salad
By Faith

Delicious, tangy side dish. Allow to sit in the fridge overnight.

Ingredients:
2 (3 ounce) packages any flavor ramen noodles
½ cup sunflower seeds
1 (16 ounce) package broccoli coleslaw mix
½ cup chopped fresh pineapple
½ cup chopped fresh cilantro  (Optional)
2  green onions (white and green parts), chopped, or more to taste
½ cup white sugar
½ cup cider vinegar
½ cup olive oil
½ teaspoon sesame oil
2 pinches cayenne pepper, or to taste  (Optional)
½ teaspoon freshly ground black pepper

Directions:
Crush the ramen noodles and set the seasoning packets aside. Heat a skillet over medium-low heat. Cook and stir ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes. Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large bowl. Whisk sugar, vinegar, olive oil, sesame oil, cayenne pepper, black pepper, and ramen seasoning packets together in a bowl until dressing is smooth. Pour dressing over slaw mixture and toss to coat. Add toasted ramen noodles and sunflower seeds just before serving.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 8 servings

Calories: 340.1
Fat: 21.9 g
Saturated fat: 4.4 g
Carbohydrates: 33 g
Sugars: 16.5 g
Dietary fiber: 3.2 g
Protein: 4.2 g
Sodium: 445.9 mg
Cornflake Berets


Ingredients:
eggs, parmesan cheese

Directions:
Whip eggs.
Mix in parmesan well.
Fold in cornflakes and thoroughly coat.
Spray pan and fry on medium heat until golden brown flip and repeat. approx 1-2 minutes depending on climate.  I live in Florida which is very humid and really messes with recipes.
Sprinkle with shredded cheese and garnish with a wedge of tomato and a large black olive sliced. (Optional].
Chocolate-Covered Coffee Beans


Ingredients:
"coffee beans"

Directions:
Prehaeat oven to 350°.
Place coffee beans on baking pan and roast for 8 to 10 minutes.
Remove and let cool.
In double boiler, melt chocolate until very creamy.
Add coffee beans and stir until completely coated.
Remove with slotted spoon, allowing excess chocolate to drip off and place beans on waxed paper.
Once the coffee beans have cooled sufficiently, but while the chocolate is still a little soft, roll the beans in your hands to form round balls.
Roll each one in cocoa and set aside until chocolate has hardened.
Redbush & Vanilla Fig Bars


Ingredients:
dried figs, dates, tea bags, oats, cinnamon, lemon juice, fresh figs

Directions:
Brew 150ml Redbush & Vanilla tea, add the chopped pitted dates and dried figs then leave aside to absorb and cool.
Combine the oats, ground almond, chia seeds, cinnamon and drained fruit in a blender. Pulse a few times then blend for 30 seconds. The mixture should have a breadcrumb like texture.
Add the lemon juice and agave nectar then blitz for a further minute or so until the ingredients start to form a ball.
Remove the mix from the blender and press it into a lined baking tray. Slice up some fresh figs and arrange them on top. Chill the bars in the fridge overnight then slice into even sized bars, wrapping each individually so you're ready to go!
These should keep in the fridge for a few weeks and in the freezer for up to 3 months.
Polvorones (Mexican Wedding Cakes)


Ingredients:
butter, margarine, granulated sugar, vanilla, flour, walnuts, powdered sugar

Directions:
In a large mixing bowl beat margarine'til softened.
Add sugar; beat'til fluffy.
Stir in flour, nuts and a dash of salt.
Cover; chill 1 hour.
Heat oven to 350 degrees.
Shape dough into 1" balls.
Bake on ungreased cookie sheet for 15 minutes or until lightly browned.
Cool on cookie sheet for 5 minutes; remove and roll in powdered sugar.
Let cool completely and roll again in powdered sugar.
Tates Cookie Ice Cream Sandwich


Ingredients:
"ice cream"

Directions:
Place your cookies on a flat surface.
Scoop desired amount of softened ice cream, and place in the center of one cookie.
Gently place the other cookie on top of the first, and lightly press them together.
Take a smaller spoon, and fill in the gap between the ice cream and the edge of the cookie by smoothing a small amount of ice cream along the sides.
If your ice cream is too soft, place the sandwiches in freezer until they are set.
Super Easy Chocolate Ricotta Mousse


Ingredients:
ricotta cheese, confectioners' sugar

Directions:
Use a food processor or imersion blender to blend the ricotta, confectioners' sugar, and melted chocolate together until you reach a smooth consistency.
Top with shaved chocolate or Eat as it.
Healthier Monkey Bread I
Category: bread
By MakeItHealthy

Less sugar, butter instead of margarine, and refrigerated pizza dough instead of biscuits - but it still adds up to a delicious cinnamon-y treat! You'll love this healthier monkey bread.

Ingredients:
⅓ cup white sugar
2 teaspoons ground cinnamon
36 ounces refrigerated whole wheat pizza dough
½ cup chopped walnuts  (Optional)
½ cup raisins  (Optional)
6 tablespoons butter
1 cup packed brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan. Mix white sugar and cinnamon in a plastic bag. Cut pizza dough into 1 1/2-inch pieces. Shake 6 to 8 pieces of dough in the sugar-cinnamon mix. Arrange pieces in bottom of prepared pan. Continue until all dough pieces are coated and placed in pan. Arrange nuts and raisins in and among dough pieces. Melt butter and brown sugar in a small saucepan over medium heat. Boil for 1 minute. Pour over dough; let rise for 30 minutes. Bake in preheated oven until bread is golden brown, about 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart pieces of bread to eat.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 1 10-inch tube pan

Calories: 312.4
Fat: 9 g
Saturated fat: 3.2 g
Carbohydrates: 52.8 g
Sugars: 22 g
Dietary fiber: 4.2 g
Protein: 5.6 g
Cholesterol: 12.2 mg
Sodium: 325.5 mg