xiaoxl/recipe_data huggingface dataset:
Rasberry Fudge Torte


Ingredients:
sour cream, water, eggs, canola oil, vanilla extract, heavy whipping cream, butter, frozen raspberries, sugar, cornstarch, heavy whipping cream, fresh raspberry

Directions:
CAKE:
In large bowl, combine cake mix, sour cream, water, eggs, oil and vanilla.
Beat on medium for 2 minutes.
Fold in miniature chips.
Pour into three greased and floured 9" round baking pans.
Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
GANACHE:
Place chocolate chips in small bowl
In small saucepan, bring cream just to a boil.
Pour over chocolate; whisk until smooth.
Stir in butter.
Transfer to small bowl; cover and refrigerate until mixture reaches a spreading consistency, stirring occasionally.
RASBERRY CREAM:
Mash and strain raspberries.
Combine suar and cornstarch; stir in rasberry juice.
Bring to a boil, cook and stir over low heat for 1-2 minutes until thickened.
Cover and refrigerate for 30 minutes.
Fold in whipped cream.
ASSEMBLE:
Place on cake layer on a serving plate; spread with half of ganache.
Top with second cake layer; spread with raspberry cream.
Top with remaining cake layer; spread with remaining ganache.
Garnish with raspberries if desired.
Cover and store in refrigerator.
Fourth of July Baked Beans


Ingredients:
onion, green pepper, ketchup, prepared mustard, brown sugar, molasses, bacon

Directions:
Mix all together., Pour into 8 X 8 baking dish., Lay bacon across the top., Bake at 350* until bacon is brown and beans are bubbly.
Oven Fried Chicken Thighs With Panko and Parmesan


Ingredients:
chicken thighs, butter, grainy mustard, spicy mustard, maple syrup, honey, garlic powder, panko breadcrumbs, parmesan cheese, salt, pepper, dried parsley flakes

Directions:
Heat oven to 400°. Line a large baking pan with foil and lightly grease or spray with nonstick cooking spray.
Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.
Combine the melted butter with mustard, honey or syrup, and garlic powder in a shallow bowl. In another shallow bowl, combine the panko crumbs with shredded Parmesan, paprika, 3/4 teaspoon salt, 1/4 teaspoon pepper, and parsley.
Brush or rub the chicken thighs with the butter and mustard mixture then press all sides in the panko mixture to coat thoroughly. Place on prepared baking sheet. Bake for 40 to 50 minutes, or until juices run clear when chicken is pierced with a fork.
Claudine Marquet's Authentic French Baguettes


Ingredients:
flour, wheat germ, salt, warm water, dry yeast, cornmeal

Directions:
Dissolve the yeast in 3/4 cup warm water.
Place flour, salt, and wheat germ in the bowl of a food processor.
Add the yeast and water mixture and pulse 5 times.
Add the remaining water while turning the machine on and off.
Process for 1 minute, until the dough comes off the sides of the bowl and forms a mass on the blade.
Remove and knead by hand for 1 minute more.
Place dough in a greased bowl, turn to coat, cover, and let rise 1 hour.
Punch down and divide into 3 pieces.
Shape each into a long narrow baguette and place on a baking sheet or in a baguette pan that has been sprinkled with cornmeal.
Let rise 30 minutes, then slash before baking.
Put a pan of hot water in the oven and preheat it to 400 degrees.
Bake the bread for 30 minutes.
Cool the loaves on a rack.
These freeze well and can be reheated in a 375 degree oven for 5 minutes before serving.
Chicken Breast With Tomato Olive Sauce


Ingredients:
dried basil, boneless skinless chicken breasts, garlic powder, butter, dried thyme, olive oil, black pepper, butter, ripe olives, onion, green olives, garlic cloves, Italian plum tomatoes

Directions:
Mix basil, garlic powder, thyme and pepper and rub into both sides of chicken.  Cover and let stand for 30 minutes.
Melt 2 Tbs. butter and olive oil in a heavy skillet over high heat.  Add chicken and saute until golden brown, about 5 minutes per side. Transfer to plate.
Melt 3 Tbs. butter in heavy skillet over medium-high heat.  Add onion and saute until softened.
Add garlic and tomatoes and cook 2 minutes.
Add olives and cook 5 minutes more, stirring frequently.
Season with salt and pepper to taste and serve over chicken breasts.
Veal Cutlets With Fried Lemon Slices (Wiener Schnitzel)


Ingredients:
flour, salt, black pepper, egg, water, lemon zest, dried thyme, flour, cornmeal, lemon

Directions:
Using 3 shallow dishes, place flour, salt, and pepper in one, in another whisk together eggs and water. Finally, in the 3rd dish stir together bread crumbs, zest, thyme.
Dip cutlets, 1 at a time, into the flour, shaking off the excess. Then dip them in the egg mixture, letting excess drip off, and finally, dredge in bread crumb mixture. Transfer cutlets as coated to a large cooling rack and let dry at room temperature for 30 minutes to one hour. NOTE: This is where you would freeze them if making OAMC. Bake or fry frozen or partially thawed. For the lemon slices, mix the flour, cornmeal, and salt and pepper in a small bowl. Set aside.
In a heavy skillet heat 1 inch oil over medium-high heat to 350°F When oil is ready, begin frying the cutlets. Gently place in oil and fry about 2 minutes on each side or until golden. begin frying the cutlets, 2 at a time, about 2 minutes on each side until golden. Place on cooling rack to drain.
When cutlets are done, remove any food particles in oil remaining in skillet with a slotted spoon and discard. Dredge lemon slices in flour/cornmeal mixture, pressing firmly to coat. Fry lemon slices, turning them once, until golden, about 30 seconds per side. Transfer lemon slices to a cooling rack or paper towels to drain.  Serve cutlets with fried lemon slices.
Yummy Roasted Vegetables!


Ingredients:
red onion, garlic, green pepper, orange bell pepper, courgette, aubergine, cherry tomatoes, olive oil, sea salt, cracked pepper, red chile

Directions:
Preheat the oven at about 200.
Roughly chop all the vegetables and put in a large roasting dish.
Add the red onion, peppers, and courgette and drizzle with olive oil.  Sprinkle sea salt and pepper over and add a good splash of balsamic vinegar.  After about 30 minutes, add the aubergine and cherry tomatoes and cook until the vegetables are slightly brown and glistening in the lovely juices!
Serve with pasta or chicken breasts/ fish or fresh crunchy bread.   Yummy with mashed potatoes and a splash of sweet chilli sauce.
Grilled Swai and Asparagus Packets
Category: seafood
By Mandy Strickland

I love making foil packet dinners. Who wouldn't love a full dinner with virtually no dishes to wash afterwards? This flavorful packet has tender, moist fish, and seasoned vegetables. It is incredibly versatile!

Ingredients:
cooking spray
1 stick butter, divided
1 bunch fresh asparagus, trimmed and cut into bite-sized pieces
½  onion, thinly sliced
1 tablespoon dried dill weed
1 pinch onion and herb seasoning blend (such as Mrs. Dash®)
4 (4 ounce) fillets swai fish
2  lemons, thinly sliced
lemon, cut into wedges

Directions:
Preheat an outdoor grill for medium heat. Tear off 4 large squares of aluminum foil and spray with cooking spray. Melt 1/3 of the butter in a skillet over medium heat. Toss asparagus, onion, dill, and seasoning blend with butter. Divide among the foil squares. Top vegetables with swai fillets. Place small pats of remaining butter over each fish fillet. Sprinkle liberally with seasoning blend. Place lemon slices on top. Fold up foil into packets, sealing seams tightly but leaving room inside for steam to circulate. Place packets directly on the grill and cook until swai flakes easily with a fork, 20 to 25 minutes. Open packets carefully and squeeze lemon juice over swai and vegetables.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 401.6
Fat: 32 g
Saturated fat: 16.6 g
Carbohydrates: 14.8 g
Sugars: 2.7 g
Dietary fiber: 6.5 g
Protein: 21.4 g
Cholesterol: 113.6 mg
Sodium: 229.7 mg
Murag on Mondays


Ingredients:
ginger, garlic, turmeric, onion, chicken, vegetable bouillon cubes, water, potatoes

Directions:
Place everything except the potatoes and coriander in the largest pot you have., Cover generously with water and cook for 3/4 hour., Add the potatoes and cook for a further 15-20 minutes,or until done., When nearly ready add the coriander., Serve over boiled rice, with large helpings of togetherness.
Avocado Egg Salad
Category: salad
By ANGELAANDJAKERS

I made this recipe up when I had an abundance of avocados and wanted something other than guacamole. I shocked myself at how tasty this egg salad was and my honey loved it too!

Ingredients:
6  hard-boiled eggs, peeled
2  avocados - peeled, pitted, and cubed
½ cup minced red onion
3 tablespoons chopped sweet pickles
1 tablespoon prepared yellow mustard
⅓ cup mayonnaise
salt and pepper to taste

Directions:
Mash the eggs with a fork in a mixing bowl to break up. Add the avocado, onion, pickle, mustard, and mayonnaise. Gently smash the ingredients together until blended. Season to taste with salt and pepper.

Prep time: 20 mins
Total time: 20 mins
Yields: 3 cups

Calories: 284.3
Fat: 25 g
Saturated fat: 4.5 g
Carbohydrates: 9.2 g
Sugars: 2.7 g
Dietary fiber: 4.9 g
Protein: 8 g
Cholesterol: 216.6 mg
Sodium: 188.7 mg
Turkey & Bean Taco Soup


Ingredients:
olive oil, onion, garlic cloves, ground turkey, water, corn, black beans, great northern beans, diced tomatoes

Directions:
Saute onions and garlic over medium heat in the olive oil.  Once onions begin to carmelize add ground turkey.  Once turkey is completely cooked add taco seasoning, water, diced tomatoes and corn (do not drain corn or tomatoes].  Add both beans (be sure to drain and rinse them].  Simmer until warm.
Serve with RF Mexican Blend Shredded cheese and/or RF Sour Cream.
Brussels Sprouts With Pecans & Honey


Ingredients:
pecan halves, butter, olive oil, fresh Brussels sprouts, brown sugar, sherry wine, heavy whipping cream, honey, fresh coarse ground black pepper

Directions:
Preheat oven to 400. Place pecans in a 10 inch oven proof skillet. Bake until lightly browned, stirring occasionally, 5-7 minutes. Remove and set aside.
In same pan, heat butter and oil over medium high heat. Add Brussels sprouts; cook and stir until crisp tender, 8-10 minutes. Stir in brown sugar, sherry and cream until blened. Top with pecans, drizzle with honey.
Bake uncovered, until sprouts are browned and tender; about 8-10 minutes.
Sprinkle with pepper before serving.
King Crab Appetizers
Category: appetizers-and-snacks
By 102183

These crab tartlets have long since been a family favorite and are requested often at holiday get togethers.

Ingredients:
2 (12 ounce) packages refrigerated biscuit dough
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
½ cup shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 teaspoon Worcestershire sauce
1 pinch paprika

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans. Divide rolls in half and press into the prepared tartlet pans. Set aside. In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 servings

Calories: 299.3
Fat: 18 g
Saturated fat: 7.5 g
Carbohydrates: 25.1 g
Sugars: 4.3 g
Dietary fiber: 0.4 g
Protein: 9.6 g
Cholesterol: 40.1 mg
Sodium: 721.2 mg
Pear-Mango Salsa
Category: appetizers-and-snacks
By Anonymous

My fiance and I came up with this recipe one day when we were making enchiladas for dinner and wanted some homemade salsa to go with it. It's very light and refreshing! Serve it with your favorite Mexican dish or eat it with tortilla chips. It's a forgiving recipe that can be adjusted according to your personal tastes.

Ingredients:
6  roma (plum) tomatoes, halved
1 large mango, peeled and pitted
1  onion, quartered
½  Asian pear, cored and cubed
1  banana pepper, seeded
2  jalapeno pepper, seeded
⅓ cup fresh cilantro leaves, or more to taste
1  lime, juiced
½ teaspoon garlic powder
½ teaspoon salt

Directions:
Place tomatoes, mango, onion, Asian pear, banana pepper, jalapeno pepper, cilantro, lime juice, garlic powder, and salt in a food processor; pulse until desired texture is achieved. Cover and refrigerate until ready to serve.

Prep time: 30 mins
Total time: 30 mins
Yields: 6 servings

Calories: 67.8
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 16.8 g
Sugars: 12.1 g
Dietary fiber: 3.3 g
Protein: 1.4 g
Sodium: 201.1 mg
Mushroom Pasta Gratin


Ingredients:
olive oil, brown button mushrooms, onion, garlic clove, dried rubbed sage, dried rosemary, fresh ground black pepper, chili powder, penne pasta, mozzarella cheese, camembert cheese, bechamel sauce, Basic Béchamel Sauce With Lots of Flavour, cheese

Directions:
In a frying pan heat the olive oil over medium heat. Add the sliced mushrooms, onion and garlic. Fry until slightly browned. Add sage, rosemary, black pepper and chilli powder. Set aside.
In your baking dish (it should hold about 1.5 l/6 cups] combine mushroom mixture, pasta, mozzarella and camembert.
Pour the béchamel sauce over it and sprinkle with the shredded cheese.
Bake in the pre-heated oven at 180°C/350°F for about 30 minutes or until nicely browned on top and sauce is bubbling.
Allow to cool for 5 minutes before serving.
Chickpea Cumin Dip


Ingredients:
cumin seed, garbanzo beans, soft tofu, fresh lemon juice, extra virgin olive oil, fresh cilantro leaves, cilantro

Directions:
In a dry small heavy skillet toast cumin seeds over moderate heat, shaking pan, until a shade darker and transfer to a plate to cool.
In a sieve rinse and drain chickpeas.
Drain tofu.
In a food processor purée chickpeas, tofu, cumin seeds, lemon juice, and 1 tablespoon oil until chick-peas are smooth.
Stir in parsley and salt and pepper to taste.
Drizzle dip with remaining tablespoon oil and garnish with parsley.
Serve dip with pita toasts and/or crudités.
Irish Brown Bread
Category: bread
By Julie Taylor

This is a delicious brown bread closest to what we ate while in Ireland.  It isn't Irish soda bread, which has a completely different taste and texture. We LOVE this recipe!

Ingredients:
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ tablespoons butter
2 cups whole wheat flour
¼ cup quick-cooking oatmeal
1 ½ cups nonfat plain yogurt
1 teaspoon milk, or more as needed  (Optional)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl. Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs. Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture. Gently stir yogurt into the oatmeal mixture. If mixture is too dry to hold together, add 1 teaspoon milk at a time, just until dough holds together; it should not be sticky. Turn the dough out onto a lightly floured work surface; knead gently about 5 times to form a ball. Place the dough in the center of the prepared baking sheet; cut a large 'X' in the top of the loaf. Bake in preheated oven until well browned, about 40 minutes; transfer to a rack to cool. Bread can be served warm or cold.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 30 mins
Yields: 1 loaf

Calories: 150.2
Fat: 2.1 g
Saturated fat: 1 g
Carbohydrates: 28.1 g
Sugars: 4.6 g
Dietary fiber: 2.9 g
Protein: 5.8 g
Cholesterol: 4.4 mg
Sodium: 266.9 mg
Spanish Baked Shrimp


Ingredients:
parsley, olive oil, garlic cloves, dry sherry

Directions:
Heat the oven to 425°F
Divide the shrimp, garlic, chili, sherry and olive oil between 4 small ovenproof dishes.
Cook for 6-8 minutes until pink and sizzling.
Sprinkle with the parsley and serve with crusty bread.
Crumbled Goat Cheese Provencal Mini Tacos Recipe


Ingredients:
tortilla chips, salsa

Directions:
*  Place Scoops on sheet tray.
* Fill each scoop with 1 teaspoons guacamole.
* Top each filled scoop with 1 teaspoons salsa.
* Sprinkle Alouette® Crumbled Goat Cheese Provencal liberally on each assembled mini taco.
* Serve as a passed hors d’oeuvre.
Alternative serving suggestions:  Top with Alouette® Goat Cheese Crumbles, Feta crumbles or Feta Mediterranean crumbles.
Chocolate Mousse


Ingredients:
eggs, sugar, port wine

Directions:
Melt chocolate in a pan over hot water. Reserve it.
Beat eggs yolk until lighter and fluffy. Add, little by little, the melted chocolate to the eggs yolk. Mix well.
Add the Port Wine. Reserve it.
Beat eggs white until hard peaks. Add suggar to it and mix well.
Add chocolate mixture to the eggs white and suggar. Mix it by hand and smoothly.
Put it in a bowl and refrigerate it.
Make it one day ahead.
Decorate as you wish.
Bacon, Blue Cheese, Cauliflower Chowder


Ingredients:
bacon, head cauliflower, yellow onion, garlic powder, thyme, bay leaves, leeks, carrot, mushrooms, chicken broth, half-and-half, blue cheese, pepper

Directions:
Cut bacon into small pieces. In large stock pot over medium heat cook bacon until crisp.  Drain off fat.
Chop onions, slice leeks lengthwise clean and chop. Add onions,leeks, thyme, bay leaves and garlic to pot with bacon.  Saute until onions are translucent.
Cut cauliflower into small florets, grate carrots and slice mushrooms. Add florets, carrots and mushrooms to pot and saute for 5-10 minutes.
Add chicken broth and cook until vegetables are done.
Add blue cheese and cook until blue cheese melts.
Pour in half and half turn heat to low and cook approx 10-15 minutes until heated throughly.
I have been known to add any kind of fish that will hold together. Delicious on a cold rainy night. This makes a big batch, but when i fix it we have it for dinner then lunch the next day.
Super Spicy Brown Pork Chops


Ingredients:
boneless pork chops, spicy brown mustard, honey, egg, milk

Directions:
Set out three medium bowls or pie plates.
In first bowl, combine mustard and honey.
In second bowl, combine egg and milk.
In third bowl place the bread crumbs.
Dip each pork chop in honey mustard, lightly coating each side, then in egg mixture, then in bread crumbs, coating well.
Fill a large frying pan with about 1/4-inch of vegetable oil and heat over high heat.
Reduce to medium heat and add pork chops.
Fry each side until brown and crispy, about 10 minutes per side for thick chops, adjust accordingly for different thicknesses.
Keep any cooked chops in a 375°F oven on a baking sheet until remaining are done.
Enjoy!
Soy Eggs (Shoyu Tamago)
Category: appetizers-and-snacks
By Epicure Amber

These eggs turn out a chocolate brown color and could have golden veins running all around them depending on how the peeling process goes, which lends to a very striking appearance. Soy sauce eggs are usually paired with ramen but delicious alone and could be made into egg salad or deviled if you feel adventurous enough.

Ingredients:
10 medium eggs
1 teaspoon white vinegar
½ cup reduced-sodium soy sauce
¼ cup prepared ponzu sauce
¼ cup mirin (Japanese sweet wine)
2 tablespoons chopped scallions
1 clove roasted garlic
½ teaspoon light brown sugar
½ teaspoon sesame oil
½ teaspoon togarashi (Japanese red pepper condiment)
½ teaspoon grated fresh ginger

Directions:
Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into the water. Bring to a boil. Gently place eggs back in. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime. Remove heat heat and immediately place eggs in the ice bath. Peel eggs carefully. Combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger in a container such as a jar. Mix well to ensure the sugar dissolves and the garlic breaks up. Place eggs in the mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 day
Yields: 10 soy eggs

Calories: 99.7
Fat: 5.2 g
Saturated fat: 1.6 g
Carbohydrates: 4.6 g
Sugars: 2.7 g
Dietary fiber: 0.2 g
Protein: 7.2 g
Cholesterol: 186 mg
Sodium: 646.5 mg
Creamy Crab Rangoon Dip


Ingredients:
green onions, cream cheese, powdered sugar, Worcestershire sauce, garlic powder, lemon juice, sour cream

Directions:
Mix all together and chill in refrigerator before serving.
Serve with fried wontons strips from a chinese restaurant or from a grocery store that serves Chinese food.
Raigler's Toast


Ingredients:
peanut butter, butter

Directions:
Get a skillet and warm if up. Place a slice of butter on the skillet to keep from sticking. And it gives it a little flavor:].
Then go about how you would normally make a peanut butter and jelly sandwich. Put some jelly on one piece and the peanut butter on the other. Then put them together.
Then place the sandwich on the skillet and grill until one side is brown.
Flip the sandwich over and repeat.
Enjoy!
Thick & Creamy Potato Soup


Ingredients:
potatoes, celery, carrot, ham, chicken broth, chicken bouillon, bay leaves, butter, flour, milk

Directions:
Combine potato's, celery, onions, carrots, ham, bay leaves and soup stock in large stock pot. Bring to a boil.
Cook over medium heat until potato's are tender, 10-20 minutes.
Stir in chicken bouillon, salt, and pepper.
In separate pot melt butter over low heat. Whisk in flour with a fork and cook stirring constantly until thick, about 1 minute.
Slowly stir in milk, continue stirring until thickened slightly.
Add hot milk mixture to soup slowly, cook until hot and thickened, serve.
Air Fryer Falafel
Category: everyday-cooking
By Buckwheat Queen

Once you've soaked your chickpeas, you can use a food processor and an air fryer to quickly bake these spicy falafel patties. Serve with your favorite garnishes and sauce.

Ingredients:
1 cup dry garbanzo beans
1 ½ cups fresh cilantro, stems removed
¾ cup fresh flat-leafed parsley, stems removed
1 small red onion, quartered
1 clove garlic
2 tablespoons chickpea flour
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon sriracha sauce
salt and ground black pepper to taste
½ teaspoon baking powder
¼ teaspoon baking soda
cooking spray

Directions:
Soak chickpeas in a large amount of cool water for 24 hours. Rub the soaked chickpeas with your fingers to help loosen and remove skins. Rinse and drain well. Spread chickpeas on a large clean dish towel to dry. Blend chickpeas, cilantro, parsley, onion, and garlic in a food processor until a rough paste forms. Transfer mixture to a large bowl. Add chickpea flour, coriander, cumin, sriracha, salt, and pepper and mix well. Cover bowl and let mixture rest for 1 hour. Preheat an air fryer to 375 degrees F (190 degrees C). Add baking powder and baking soda to the chickpea mixture. Mix using your hands until just combined. Form 15 equal-sized balls and press slightly to form patties. Spray falafel patties with cooking spray. Place 7 falafel patties in the preheated air fryer and cook for 10 minutes. Transfer cooked falafel to a plate and repeat with remaining 8 falafel, cooking for 10 to 12 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 day
Yields: 15 falafel

Calories: 59.7
Fat: 1.1 g
Saturated fat: 0.1 g
Carbohydrates: 9.9 g
Sugars: 1.8 g
Dietary fiber: 2.9 g
Protein: 3.1 g
Sodium: 97.9 mg
Quick Blintz Loaf


Ingredients:
butter, small curd cottage cheese, Bisquick, sugar, eggs

Directions:
Preheat oven to 350°., Butter Glass Loaf Pan., Melt Butter and put into large bowl., Add the Cottage Cheese., Mix until Creamy Smooth., Slowly add the Bisquick., Add the Sugar., Add the three Eggs, one at a time, mixing well after each., Pour mixture into loaf pan., Bake 350° uncovered, for 40 minutes., Set aside to cool for 5 to 8 minutes., Slice about 8 even slices., Serve with Jam, Preserves or Sour Cream on the side.