xiaoxl/recipe_data huggingface dataset:
Lighter Butternut Squash Lasagna


Ingredients:
salt, fresh ground black pepper, butter, all-purpose flour, nonfat milk, nutmeg, fresh basil leaf, part-skim mozzarella cheese

Directions:
Preheat oven to 375.
Boil lasagna noodles according to package directions.  Drain, but keep them in their pot with the lid on to keep them flexible while you work.   (No-boil or fresh noodles can be used instead, too.].
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Season the sauce with nutmeg, salt and pepper to taste, and stir in chopped basil.  (A little fresh thyme and/or rosemary is nice here, too.].
Lightly coat a 13 by 9 baking dish with non-stick spray. Spread 1 cup of the sauce over the prepared baking dish. Arrange 1 layer of lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle with another cup of sauce. Repeat layering 3 more times, ending with a layer of noodles.  Finish by pouring the remaining sauce over the top and sprinkling lasagna with the remaining mozzarella.
Cover the baking dish with foil and bake the lasagna for 40 minutes at 375. Remove foil and continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
Baked Bourbon and Brown Sugar Salmon Nuggets
Category: main-dish
By Deborah McCarthy

Expensive restaurant dish that's best enjoyed in the comfort (and budget) of your own home. This recipe is a great base to enjoy as-is or play with to suit your creative tastes. This dish packs a flavor punch, so use milder side dishes like a rice pilaf and your favorite green beans to cool down the taste buds between bites and avoid sensation overload. It doesn't have to be expensive, but it does taste expensive! Have fun with it and share your variations in the reviews section to help inspire others.

Ingredients:
8 ounces honey roasted peanuts
1 tablespoon ground black pepper
6 tablespoons butter
1 cup packed brown sugar
⅔ cup bourbon whiskey (such as Jack Daniel's®)
⅓ cup soy sauce
1 tablespoon crushed garlic
1 teaspoon onion powder
1 ½ pounds salmon fillet, skinned
1  serving cooking spray  (Optional)

Directions:
Place peanuts in a large resealable bag and pound into fine crumbs with a rolling pin, meat mallet, or flat side of a can. Add pepper; mix well. Melt butter in a nonstick saucepan over medium heat. Add brown sugar, bourbon, soy sauce, garlic, and onion powder. Bring to a boil; cook until sauce thickens and has a syrupy consistency, 20 to 30 minutes. Remove from heat and let cool until it is still hot to the touch but not scalding, about 5 minutes. Cut thinner parts of salmon fillets into strips and place in a small bowl. Coat with a little bit of the sauce. Cut thicker parts of salmon fillets into 1-inch cubes and place in the saucepan; stir to coat with sauce. Let sit until flavors combine, about 10 minutes. Preheat oven to 450 degrees F (230 degrees C). Grease a large glass baking dish with cooking spray. Place strips of salmon on one side of the baking dish and cubes on the other, making sure all pieces are coated with sauce but not overlapping. Sprinkle peanut and black pepper mixture evenly on top. Bake in the preheated oven until strips flake easily with a fork, 5 to 6 minutes. Remove from the dish and continue baking until cubes flake easily with a fork, about 5 minutes more.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 669.6
Fat: 27.7 g
Saturated fat: 10.6 g
Carbohydrates: 51.7 g
Sugars: 41.6 g
Dietary fiber: 4.2 g
Protein: 38.7 g
Cholesterol: 81 mg
Sodium: 1130.4 mg
Chicken Meatballs
Category: main-dish
By Jen619

I wanted to make chicken meatballs for quite some time and was never able to find a good recipe. I came across one, but modified it based on my own preferences. I thought these came our absolutely delicious and served them with pasta and marinara sauce and homemade garlic bread!

Ingredients:
1 pound ground chicken
1  egg, beaten
¼ cup low-fat cream cheese
¼ cup grated Parmesan cheese
4 cloves garlic, grated
1 ½ tablespoons olive oil
1 tablespoon dry bread crumbs
2 teaspoons chopped fresh basil
1 teaspoon crushed red pepper
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dried parsley
½ teaspoon dried oregano
1 cup chopped fresh mozzarella, or as needed

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle. Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet. Bake in the preheated oven until juices run clear, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 14 meatballs

Calories: 175.4
Fat: 8.1 g
Saturated fat: 2.8 g
Carbohydrates: 3.2 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 21.4 g
Cholesterol: 83.8 mg
Sodium: 299 mg
Mini Lentil Meatballs


Ingredients:
garlic clove, onion, nutritional yeast, vital wheat gluten, soy sauce, tomato paste, olive oil, water

Directions:
In a food processor, add the garlic and pulse until finely chopped.
Now add the onion and pulse until minced. You don’t want any big pieces or they will ruin the texture of the meatball.
With a plastic spatula, transfer the onion/garlic mixture to a mixing bowl and set aside. It’s okay if some remnants are left, just try to get most of it.
Now in the food processor, pulse the lentils, nutritional yeast, wheat gluten, soy sauce, tomato paste, olive oil and water.
Once everything gets mixed well, puree them until totally smooth, scraping down the sides to make sure you get everything.
Combine this mixture with the onion mixture and add in the breadcrumbs. Mix really well with your hands for about 2 minutes.
Preheat oven to 350°F.
Roll the meatballs into cherry sized balls.
Preheat a large skillet over medium heat and pour in a thin layer of olive oil. You don’t want to crowd the pan, so pan fry in two batches. You should be able to tilt the pan and have all the meatballs roll around and get coated in oil, cooking until browned (no more than 5 minutes.].
Transfer first batch to a baking pan, cook the second batch, and transfer all meatballs to the baking pan.
Bake for 18 to 20 minutes, shaking the pan every once in awhile to toss the balls so that they cook evenly.
Fresh Salmon Burgers in the Air Fryer
Category: uncategorized
By Soup Loving Nicole

I grew up on salmon patties but using fresh salmon and cooking in the air fryer makes all the difference in the world. If made as directed, you don't even need an egg to combine. Serve on toasted buns with fixings of choice, such as mustard, mayo, lettuce, tomato, onions, or cheese.

Ingredients:
1 pound fresh salmon
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
¾ cup panko bread crumbs
2 tablespoons chopped scallions
¼ teaspoon crushed red chili flakes
salt and freshly ground black pepper to taste
nonstick cooking spray

Directions:
Remove any skin and pin bones from salmon, then chop into 1/4-inch pieces. Transfer 1/4 of the salmon pieces to a food processor. Place remaining salmon in a large bowl. Add mustard, mayonnaise, and lemon juice to the food processor. Pulse until a thick paste forms. Transfer mixture to the bowl with the remaining salmon. Mix in bread crumbs, scallions, and chili flakes until evenly combined. Form salmon mixture into 4 patties. Place on a baking sheet and season with salt and pepper. Place in the freezer for 1 hour. Preheat an air fryer to 400 degrees F (200 degrees C). Spray the air fryer basket with nonstick spray. Place burgers in the prepared basket and spray tops with nonstick spray. Cook for 8 minutes. Spray tops again and cook for 5 minutes more.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 4 burgers

Calories: 247.6
Fat: 10.6 g
Saturated fat: 1.7 g
Carbohydrates: 16.4 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 24.8 g
Cholesterol: 64.1 mg
Sodium: 356.3 mg
Easy, Creamy Cheese Grits


Ingredients:
chicken broth, quick-cooking grits, sharp cheddar cheese

Directions:
In a large saucepan, combine the chicken broth and whipping cream., Bring to a boil., Add the grits, and return to boiling., Reduce heat, cover, and simmer 5-7 minutes., Add the cheese, stirring until melted., Allow to sit for about 10 minutes., Serve.
Adrienne's Overnight Barbecued Beef Sandwiches
Category: main-dish
By PREGOCOOK

Growing up, my Mom used to make barbecued beef in the crock pot and it always tasted so good.  It's definitely comfort food for me. After I got out on my own, I was determined to make barbecue beef just like hers, so I tried lots of recipes and finally came up with one of my own. I was so pleased! I called her to tell her and she laughed. She had always just used a bottle of barbecue sauce! We still laugh about that and now I've had to give her my recipe!

Ingredients:
1 large onion, chopped
½ cup brown sugar
1 teaspoon ground black pepper
¼ teaspoon salt
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried oregano
2 cloves garlic, minced
1 cup ketchup
½ cup water
½ cup white vinegar
2 tablespoons canola oil
2 tablespoons Worcestershire sauce
3 drops liquid smoke flavoring
1 (3 pound) beef brisket
2 teaspoons cornstarch
10  whole-wheat buns

Directions:
Combine the onion, brown sugar, pepper, salt, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar, canola oil, Worcestershire sauce, and liquid smoke in a slow cooker; stir. Lay the beef pieces into the sauce. Cook on LOW for 10 hours. Remove the beef from the sauce, keeping the sauce in the slow cooker, and shred with two forks. Remove 1/4 cup of the sauce from the slow cooker and pour into a bowl. Whisk the cornstarch into the sauce; stir the mixture back into the slow cooker. Add the shredded beef; stir. Serve hot on the whole-wheat buns.

Prep time: 20 mins
Cook time: 10 hrs
Total time: 10 hrs 20 mins
Yields: 10 servings

Calories: 973.5
Fat: 49.2 g
Saturated fat: 17 g
Carbohydrates: 95.9 g
Sugars: 27.8 g
Dietary fiber: 7.1 g
Protein: 39.8 g
Cholesterol: 98.1 mg
Sodium: 1230.9 mg
Soft Chicken


Ingredients:
chicken breasts, flour, salt, pepper, garlic powder, paprika, olive oil, butter, beer, chicken broth, mushroom, onion, garlic cloves

Directions:
Sauté the garlic, onions and mushrooms with the butter and olive oil in a large skillet.
Once soft, remove the onions and mushrooms with a slotted spoon and set aside; discard.
garlic.
In a separate bowl, mix the flour with the salt, pepper, garlic powder and paprika and then dredge the chicken through the mixture.
Place the breasts in the same skillet to cook in the remaining butter/olive oil/mushroom juices; As these juices began to cook off, add 1/2 cup of chicken broth and cook until chicken juices run clear.
Remove the chicken and set aside;cover with aluminum foil to keep warm.  Re-add the mushroom/onion mixture to the pan, along with the remaining 1/2 cup chicken broth and 2/3 cup beer; sauté the mushrooms just long enough for the flavors to blend and mixture to be reheated.
Add the chicken back to the skillet; Serve immediately over rice.
Fresh Lime Soda With Berries


Ingredients:
berries, sugar, lime juice, water, lime slice

Directions:
Place berries, sugar & lime juice in a small sauce pan & cook over medium heat until the sugar melts and berries are soft, about 5 minutes.
Process in a blender o food processor and then pass over a very fine.mesh strainer. add 1/4 cup water to the seeds and strain more to get all the juices. Retur all the juice to the pan and bring to boil once more.
Divide into 2 glasses, add ice and, club soda to taste, garnish with lime slices & serve.
Lemon-Brown Sugar Barbecue Sauce


Ingredients:
ketchup, brown sugar, lemon zest, fresh lemon juice, molasses, Worcestershire sauce, liquid smoke, dry mustard, onion powder, ground black pepper

Directions:
Combine the ketchup, brown sugar, lemon zest and juice, molasses, Worcestershire sauce, liquid smoke, mustard, onion powder and pepper in a non-reactive saucepan and whisk to mix.
Gradually bring the sauce to a simmer over medium heat and let simmer until thick and flavourful, 8-10 minutes. Taste for seasoning, adding more lemon juice if necessary. Transfer the sauce to a bowl or clean jars and let cool to room temperature. Refrigerate the sauce, covered, until serving time; let it return to room temperature before using. The sauce can be refrigerated, covered, for several weeks. Makes about 3 cups.
Mini Ham & Cheese Cups


Ingredients:
cooked ham, green onions, monterey jack cheese, egg, Dijon mustard, pepper

Directions:
In a bowl, combine the first six ingredients; set aside.
Divide crescent roll dough into 24 portions.
Press into greased miniature muffin cups.
Spoon 1 tablespoon ham mixture into each cup.
Bake at 350 degrees for 13-15 minutes or until golden brown.
Black Bean & Pork Soup


Ingredients:
dried black beans, onions, garlic cloves, corn, carrot, diced tomatoes, lime, boneless pork loin, cumin, garlic powder, bay leaves, crushed red pepper flakes, milk

Directions:
Cut your pork loin in thirds.
Use plastic wrap and pound the pork until 1/4-inch thick.
Season with salt and pepper and cook the pork in a little oil until done ( I use my soup kettle]. Cut into cubes after it rests awhile. Set a side.
Add the onion fresh garlic and pepper flakes & cook 5 minutes.
Add carrot and corn cook 5 minutes.
Add your soup base to the bean liquid and add water until you have 2 quarts of liquid.
Add liquid, dry spices, diced tomato, lime (squeeze and drop in].
Portion beans into 2 parts, crush 1/2 into paste, add all to soup.
Now add the cubed pork.
Cook 30 minutes and remove the lime rind.
After 2 hours add milk and simmer 2 more hours until the beans and meat are tender.
Serve with dollop of sour cream and chopped green onion.
Honey-Cheddar Scones


Ingredients:
all-purpose flour, baking powder, salt, butter, cheddar cheese, cheddar cheese, scallion, half-and-half, orange blossom honey, honey, orange blossom honey, honey, eggs

Directions:
Heat oven to 400 degrees F.
Spray 2 baking sheets with nonstick spray.
In bowl, stir flour, baking powder and salt until blended.
Cut in butter until mixture resembles coarse crumbs.
Add 1 cup of the cheese and scallions, toss to blend.
In a bowl, whisk half and half, 1/3 cup of the honey and eggs until thoroughly blended.
Slowly pour over dry ingredients, stir until evenly moistened.
Gather sticky dough together, turn out onto a well-floured board.
With floured hands, pat 12 even portions of dough into 2 1/2 inch wide discs.
Place 6 discs, 1-2 inches apart on each baking sheet.
In glass measure, heat the remaining 2 T honey in microwave 10 seconds.
Brush honey over tops of scones, sprinkle each with the remaining 1/2 cup cheese.
Bake 20-25 minutes, or until dark golden brown.
Cool on baking sheet 10 minutes.
Serve with butter or honey butter.
Golden Gate Grilled Cheese


Ingredients:
butter, garlic, red chile, egg, milk, parmesan cheese, turkey, avocado, cilantro, muenster cheese

Directions:
In a small bowl, combine butter, garlic, and chile flakes. In a medium bowl, whisk egg and milk. Spread parmesan on a plate.
In a large frying pan, melt half the seasoned butter over medium heat. Dip 1 bread slice in egg mixture, coating one side only. Dip coated side into parmesan. Place to one side in frying pan, cheese side down. Repeat with 1 of remaining bread slices. Arrange turkey, avocado, cilantro, and muenster on slices, dividing evenly.
Dip remaining bread into egg and then into parmesan. Arrange on sandwiches, cheese side up, and cook over medium heat until undersides are golden brown, 3 to 4 minutes. Lift sandwiches and add remaining butter to pan; flip and cook until second side is golden brown, 3 to 4 minutes more.
Kafta (Meatball Shish Kabobs)


Ingredients:
ground beef, onion, fresh parsley, cayenne pepper, ground allspice, salt, black pepper

Directions:
Soak wooden skewers in warm water for 30 minutes.
Mix all ingredients in a large bowl. Divide into 6 portions and shape around one end of a skewer in a log shape, about 1 inch thick and 6 inches long.
Grill over high heat, turning several times, for 10-15 minutes.
Chocolate  Pudding Deluxe (For Pies Trifles, Etc)


Ingredients:
milk, sugar, cornstarch, eggs, butter, vanilla

Directions:
Put milk in sauce pan. Add the cocoa, sugar, and cornstarch together, mix well add to the milk. Now add eggs. With a whisk, whisk till all is smooth and blended. Over medium heat, heat till a soft boil, add chocolate chips. Continue to stir for about another 2 minute or till nice and thick.
Take off the stove and add the vanilla and butter.  Pour into small pudding dishes or bowl or pie crust or what ever you want.
Orange Salsa
Category: appetizers-and-snacks
By Jason Arden

A sweet, citrus, and spicy salsa. Perfect for an outdoor summer party. Would be great paired well with some chicken.

Ingredients:
2 large  oranges, peeled and cut into chunks
1  tomato, seeded and diced
½ cup minced red onion
1 tablespoon apple juice
1 teaspoon grated orange zest
1 teaspoon minced garlic
¼  jalapeno pepper, minced
½ teaspoon minced fresh ginger root
1 pinch salt
1 tablespoon chopped fresh cilantro

Directions:
Combine oranges, tomato, onion, apple juice, orange zest, garlic, jalapeno pepper, ginger, and salt in a large bowl; toss to combine. Cover and refrigerate until chilled, about 30 minutes. Stir in cilantro before serving.

Prep time: 25 mins
Total time: 55 mins
Yields: 6 servings

Calories: 40.7
Fat: 0.1 g
Carbohydrates: 9.9 g
Sugars: 7.2 g
Dietary fiber: 2 g
Protein: 1 g
Sodium: 2 mg
White Sangria


Ingredients:
lemons, zest of, oranges, zest of, raspberries, grapes

Directions:
Preheat the oven to 150 degrees F (65 degrees C].
Spread the lemon and orange zest on a baking sheet lined with parchment paper. Let dry in the oven, about 1 hour.
Using a spice grinder, reduce the zest to a fine powder. Set aside.
Mix the port, raspberries, orange liqueur and peaches in a big mason jar. Keep in the refrigerator until ready to serve.
Rim tall serving glasses with the zest powder. Pour the sangria into the glasses, filling them one-third of the way full. Add the frozen grapes and top with the sparkling wine.
Chef Michael Smith Bread Pudding


Ingredients:
milk, eggs, brown sugar, ground cardamom, vanilla extract, raisins

Directions:
Preheat oven to 350 degrees.
Wisk together milk, eggs, brown sugar, spices, and vanilla.
Toss in bread and rasins.
Pour into a 9" by 9" ovenproof casserole dish, sprinkle with coarse sugar and bake for 30 minutes until eggs are set, and the top is golden brown.
Gluten Free Cheddar Bacon Perogies


Ingredients:
onions, butter, potatoes, cheddar cheese, salt, egg, water, mashed potatoes, butter

Directions:
Filling:
Cook the onion in the butter until tender.
Add onions and cheese to hot cooked potatoes and mash thoroughly.
Add bacon, salt, and pepper to taste.
Set aside, let cool to room temperature before using.
Dough:
Mix flour and salt in a deep bowl.
Add egg, mashed potatoes, melted butter, and enough water to make dough medium soft.
Knead until smooth (use floured board].
Divide dough into 2 parts, cover, let stand 10 minutes.
Roll dough thin on floured board.
Cut dough using a round cookie cutter or drinking glass.
Place spoonful of filling in each circle - fold in half.
Press edges together with fingers.  If dough does not stick, dampen edges slightly.
Place on floured board and cover with damp towel to keep moist.
Place perogies in pot of rapidly boiling salt water - do not over crowd pot.
Stir gently to keep from sticking - do not use a sharp spoon.
Cook until perogies begin to float and are well puffed, about 3 minutes.
Remove from pot and drain well.
Continue to cook remaining perogies.
If desired, after boiling fry with butter and chopped onions until slightly browned.
Cheesy Kale Casserole


Ingredients:
onion, kale, flour, half-and-half, parmesan cheese, fat-free cream cheese, salt, pepper, garlic powder

Directions:
"Preheat oven to 350 degrees. Spray rectangle baking dish with nonstick spray. Melt butter and add onions to a saucepan, cook until translucent. Add kale in batches and cook until wilted. Sift flour over kale mixture. Cook 2-3 minutes then add half and half, 1 cup parmesan, and cream cheese. In another bowl combine 1 cup parmesan, panko, and spices. Sprinkle over kale in baking dish and cook 35 minutes until brown and bubbly."
Fruity Krispy Treats
Category: desserts
By Megan Clisby

Crispy cereal treats with a fruity twist.

Ingredients:
¼ cup butter
1 (10.5 ounce) package fruit flavored mini marshmallows
6 cups fruit-flavored breakfast cereal (such as Post Fruity Pebbles®)

Directions:
Spray an 8x10-inch pan with cooking spray. In a large saucepan over low heat, melt the butter. Gently stir the marshmallows into the butter, and allow to fully melt. Stir until the butter and marshmallows are blended, remove pan from heat, and stir in the breakfast cereal until the cereal is completely coated with the melted marshmallows. Spread the mixture out into the prepared pan, refrigerate for 1 hour to set, and cut into bars.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 274.1
Fat: 6.7 g
Saturated fat: 3.9 g
Carbohydrates: 51.5 g
Sugars: 24.5 g
Dietary fiber: 0.2 g
Protein: 2.2 g
Cholesterol: 15.3 mg
Sodium: 204 mg
New Orleans Milk Punch


Ingredients:
brandy, brandy, vanilla extract, nutmeg

Directions:
Combine whipping cream, brandy, sugar, and vanilla. Stir well., Pour into a chilled glass, and sprinkle with a little nutmeg.
Sweet Potato Zucchini Frittata


Ingredients:
zucchini, sweet potatoes, eggs, milk, onion, garlic, salt, pepper

Directions:
Preheat oven to 350°F.  Spray a quiche dish or 9" glass pie plate with non-stick cooking spray.
In a quiche dish or 9" glass pie plate, add a layer of zucchini slices, then layer of cooked sweet potato cubes (I cooked mine in the microwave to save time], then another layer of zucchini slices.  Season with a little salt and pepper.
In a mixing bowl, whisk together the eggs, milk, minced onion, mince garlic and salt and pepper.  Pour over the veggies in the dish.
Bake in the preheated oven for 35-40 minutes, or until the eggs in the middle have cooked through.
Serve Sweet Potato Zucchini Frittata with Fresh Fruit and a glass of milk -- a great weeknight "brinner.".
Hampshire Cream Soup


Ingredients:
carrot, watercress, potatoes, onions, heavy cream, sweet sherry

Directions:
In a large saucepan put the carrots, watercress, potatoes and onions.  Pour over chicken stock, cover and cook over moderate heat until the vegetables are tender.
Remove from the heat and in a food processor or blender.  Return the pureed soup to the saucepan.
Add the cream, sherry, and salt and pepper to taste.  If the soup seems to thick, add a little milk.
Garnish with sprigs of watercress.  Serve either hot or chilled.
Parsley and Baked Bean Loaf


Ingredients:
all-purpose flour, whole wheat pastry flour, salt, baking powder, baking soda, cinnamon, granulated sugar, brown sugar, milk, eggs, fresh parsley, fresh ginger

Directions:
Preheat oven to 350 degrees Fahrenheit
Grease a 9" by 5" by 3" loaf pan and set aside
Measure all dry ingredients into a medium size bowl and put aside
In a large bowl combine milk, eggs, parsley, ginger and beans together with a wire whisk
Slowly add the dry ingredients to the wet mixture and stir until just combined
Pour batter into loaf pan and bake for 50 minutes in preheated oven
Wait for 5 minutes and then loosen from loaf pan to cool on wire rack.