xiaoxl/recipe_data huggingface dataset:
Italian Tortillas


Ingredients:
part-skim mozzarella cheese, spinach, low fat cottage cheese, onion, garlic, egg, flour tortillas, Italian stewed tomatoes, tomato sauce, dried basil, dried oregano, parmesan cheese

Directions:
Saute the onion and garlic in 1 T olive oil until transparent.
Mix half of the mozzarella cheese with the spinach, corn, cottage cheese, sauted onion and garlic, egg, salt & pepper, and 3/4 of the can of tomatoes.  Place approximately 1/2 c mixture in each tortilla and roll up.  Place them seam side down in a lightly greased 13 x 9 pan.
Mix remaining tomatoes, sauce, basil and oregano and spoon over tortillas.
Sprinkle remaining cheese over the top.  Bake at 375 for 20-25 minutes.
Baker's Clay
Category: uncategorized
By Johanna

This is a NON-EDIBLE cookie recipe that makes lovely ornaments to hang on your Christmas Tree.

Ingredients:
4 cups all-purpose flour
1 cup salt
1 ½ cups water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix the flour, salt and water. Knead dough until smooth. Roll out dough and cut into desired shapes. Bake at 350 degrees F (175 degrees C) for 1 hour. Once cool paint with colors, if desired.

Yields: 5 cups of dough

Calories: 1820
Fat: 4.9 g
Saturated fat: 0.8 g
Carbohydrates: 381.5 g
Sugars: 1.4 g
Dietary fiber: 13.5 g
Protein: 51.6 g
Cholesterol: 0 mg
Sodium: 93427.4 mg
Sylvia's Easy Baked Beans


Ingredients:
Worcestershire sauce, brown sugar, ketchup, bacon

Directions:
Mix all ingredients together except for the bacon strips.
Pour into a 9" square glass casserole (sprayed with nonstick baking spray] laying bacon strips on top if desired (I omit the bacon].
Bake in a preheated 350 F oven for 30-45 minutes.
Strawberry Creme Delight


Ingredients:
strawberries, sugar-free instant vanilla pudding mix, Cool Whip Lite, 2% low-fat milk

Directions:
Wash but do not hull strawberries.  Dry well and chill.
Combine rest of ingredients carefully in large bowl. Chill.
Slice strawberries no more then 3 hours before serving. Fold into pudding mixture.
Serve over slices of SLIGHTLY toasted pound cake.
Drizzle thin chocolate syrup over pudding or dress the plate before putting cake and pudding on it.
*Thin with a little water or milk. Careful -- don't thin too much.
Cinnamon Swirl Biscuits


Ingredients:
brown sugar, cinnamon, walnuts, raisins, flour, sugar, baking powder, baking soda, salt, margarine, buttermilk, butter

Directions:
mix dough until coarse and roll into a rectangle., Brush with butter and sprinkle with filling ingredients., Roll up and slice., Bake at 475 degrees for 15 minute Serve warm.
Poached Shrimp Po’ Boys


Ingredients:
cayenne pepper sauce, romaine lettuce, tomatoes

Directions:
Bring a medium saucepan of water to a boil. Add the shrimp, reduce the heat to simmer, and cook, stirring, until just opaque throughout, about 3 minutes. Drain, rinse under cold water until cool, and drain again.
In a medium bowl, whisk the yogurt and hot sauce. Fold in the shrimp and season to taste with salt and pepper. Toast the bread in a toaster oven or oven. Divide the shrimp among the bread and top with the lettuce, tomato, pickles, and more hot sauce.
Chocolate Raspberry Bonbons


Ingredients:
"dark chocolate"

Directions:
Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.
Using a small paint brush, coat the bottom and sides of a candy mold.
Place mold in freezer for 10 minutes to allow chocolate to harden.
Remove mold from freezer.
Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup.
Paint chocolate over raspberry jam to cover and make final layer.
Place in freezer for 10 minutes to harden.
Remove from freezer, turn mold upside down and pop candies out of mold.
Serve.
Apricot, Coconut and Almond Bars


Ingredients:
water, sugar, unsalted butter, brown sugar, honey, salt, sweetened flaked coconut, old fashioned oats, all-purpose flour

Directions:
Preheat oven to 350*F. Butter a 10"x15" cookie sheet.Combine water, sugar and apricots in a medium saucepan.Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump(about 15 minutes]. Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden. Stir the coconut and almonds into the apricot mixture along with the oats and flour. Spread the mixture in the cookie sheet in an even layer. Bake for about 25 minutes, until golden. Let cool on a rack, then cut into 16 bars.
Note:.
The bars can be stored in an airtight container for up to 2 days.
Prize Winning Banana Nut Bread


Ingredients:
sugar, bananas, vanilla, flour, eggs, pecans, walnuts, baking soda, butter, milk

Directions:
Preheat oven to 300 degrees.
Whip egg whites to stiff peaks and set aside.
In mixer, cream butter and sugar; add egg yolks, soda, milk, and vanilla.
Slowly add flour until well mixed.
Add bananas and mix well.
Stir in nuts.
Hand fold in whipped egg whites.
Fill 2 oiled Med. size loaf pans only half full.
Or 1 bunt pan with a tube.
Bake at 300* for 1 hour, or until toothpick comes out clean.
After 10 minutes turn onto a rack to cool.
***Cool completely on wire rack before wrapping***.
Refrigerate after cooled.
Catfish Baked With Cheese


Ingredients:
catfish fillets, parmesan cheese, all-purpose flour, salt, pepper, paprika, egg, milk, butter

Directions:
Preheat oven to 350°F., Wipe fish dry., Combine cheese, flour, salt, pepper and paprika in a shallow dish., Combine egg and milk in a shallow dish., Dip fish in egg mixture, then in flour mixture, turning to coat., Arrange in a single layer in a baking dish., Pour the butter over the fish., Top with the almonds, if using., Bake for about 20 minutes, until fish is cooked through.
Italian Frittata
Category: breakfast-and-brunch
By Shagen McBride

Frittatas are a cinch to make, and you can substitute the ingredients with whatever you have on hand! It's fun to get creative with them! They also make great leftovers!

Ingredients:
½ cup diced salami
½ cup artichoke hearts, drained and chopped
½ cup chopped cherry tomatoes
1 (4.5 ounce) can sliced mushrooms, drained
6  eggs
⅓ cup milk
2  green onions, chopped
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon salt
ground black pepper to taste
⅓ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish. Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish. Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese. Bake until eggs are set and cheese is melted, about 20 minutes.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 210.8
Fat: 13.4 g
Saturated fat: 5.7 g
Carbohydrates: 5.9 g
Sugars: 1.9 g
Dietary fiber: 1.2 g
Protein: 17 g
Cholesterol: 215.5 mg
Sodium: 1048.7 mg
Family Day Scones
Category: bread
By Michelle

Here's a quick and easy scone recipe you can whip up on a moment's notice - even when the butter is still cold!

Ingredients:
1 ½ cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
½ cup cold butter, cut into chunks
⅓ cup brown sugar
⅔ cup sour cream
1 teaspoon vanilla extract
¼ cup half-and-half cream

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir in the brown sugar. Whisk together the sour cream, light cream, and vanilla extract in a small bowl, then stir into the flour mixture until just moistened. Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1/2 inch thick round. Cut into 8 wedge-shaped pieces, and place onto the prepared baking sheet. Bake in the preheated oven until golden brown, 18 to 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 314.2
Fat: 16.9 g
Saturated fat: 10.4 g
Carbohydrates: 36.4 g
Sugars: 6.1 g
Dietary fiber: 2.5 g
Protein: 5.4 g
Cholesterol: 41.7 mg
Sodium: 426.1 mg
Red Beans and Rice With Ham and Chorizo


Ingredients:
chorizo sausage, ham steak, ham hock, onion, tomato sauce, garlic, green olives, parsley, cayenne

Directions:
remove casing from chorizo and cook in frying pan, breaking it up.drain, and add to crock pot along with everything else. cook on low for at least 6 hours( the longer the better].add spices to taste.
before serving if used a ham hock take out and pull meat off bone and add back to pot, discarding the bone.
serve over rice or makes great burritos.
Air Fryer Oven Buffalo Chicken Jerky Sticks
Category: appetizers-and-snacks
By Soup Loving Nicole

If you love Buffalo chicken, then you'll want to dehydrate some jerky to take with you on your next hiking adventure or camping trip. Store in an airtight container. After 3 days, refrigerate any leftover sticks for up to 5 days.

Ingredients:
1 pound ground chicken
¼ cup cayenne pepper sauce (such as Frank's® RedHot®)
½ teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon celery seed
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon pink curing salt
2 tablespoons cayenne pepper sauce (such as Frank's® RedHot®)

Directions:
Combine ground chicken, 1/4 cup cayenne pepper sauce, sea salt, pepper, celery seed, garlic powder, onion powder, and pink curing salt in a large bowl; mix until evenly combined. Cover and refrigerate for 8 hours, or overnight. Use a jerky gun to form sticks of the meat mixture on air fryer oven racks. Preheat the air fryer to 160 degrees F (70 degrees C). Place racks into the air fryer and set timer for 2 hours. Flip the sticks over using a fork. Brush remaining 2 tablespoons cayenne pepper sauce over the tops. Air fry for 30 minutes more. Let cool completely and transfer to an airtight container.

Prep time: 10 mins
Cook time: 2 hrs 30 mins
Total time: 10 hrs 40 mins
Yields: 6 chicken jerky sticks

Calories: 98.8
Fat: 2.5 g
Saturated fat: 0.7 g
Carbohydrates: 1 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 17.1 g
Cholesterol: 46.1 mg
Sodium: 653.7 mg
Ramen Skillet Supper


Ingredients:
lean ground beef, ground turkey, water, beef

Directions:
Brown meat in large skillet.
drain.
Add water and 1 of the seasoning packs, stir fry sauce, and frozen veggies.
Mix well.
Bring to a boil.
Reduce heat to medium-low cover and cook for 5 minutes or until veggies are tender.
Break up the noodles and add to the skillet.
Cover, cook 5 to 8 minutes or until sauce is as thick as you like it. stir occasionally separating noodles.
Any stir fry or mixed type veggies that you like can be substituted.
Cookie Kisses


Ingredients:
character(0]

Directions:
Preheat oven to 350°F.
Cut dough into 9 slices; cut each slice into 4 pieces.
Form each piece of dough into a ball.
Place a ball of dough into each cup of a MINI muffin tin.
Push a chocolate kiss into each ball of dough.
Bake 10-12 minutes.
Let cookies cool in pan 15 minutes before removing.
Sirloin Tips in Wine


Ingredients:
beef sirloin, Burgundy wine, water, beef bouillon cubes

Directions:
Remove fat and fiber from meat., Cut into bite-size pieces., Sprinkle with meat tenderizer at least one hour before cooking., In a large frying pan, brown meat on all sides., Mix all other ingredients together in a bowl and pour over beef tips., Put lid on pan and simmer for 1 hour., Do not remove lid until done.
Delicious Easy Chicken Francese
Category: world-cuisine
By Elaina

This is an easy and delicious recipe for Chicken Francese. It's great over pasta or rice or with a side of your favorite vegetable

Ingredients:
½ cup all-purpose flour
4  eggs, beaten
1 pound skinless, boneless chicken breast halves
½ cup white wine
2 cups chicken broth
1 teaspoon chopped fresh parsley
salt and pepper to taste
¼ cup butter
2  lemons, juiced
1 teaspoon cornstarch

Directions:
Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling. Preheat oven to 300 degrees F (150 degrees C). In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all. Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

Prep time: 35 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 4 servings

Calories: 394.5
Fat: 18.2 g
Saturated fat: 9.3 g
Carbohydrates: 19.7 g
Sugars: 0.7 g
Dietary fiber: 3.1 g
Protein: 35 g
Cholesterol: 282.4 mg
Sodium: 229.3 mg
How to Make Vanilla Ice Cream
Category: desserts
By Chef John

Vanilla is the king of ice cream flavors. This version without eggs ('American' or 'Philadelphia-style') has a brighter, more pronounced vanilla flavor.

Ingredients:
¾ cup white sugar
1 cup heavy whipping cream
2 ¼ cups milk
2 teaspoons vanilla extract

Directions:
Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge. Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.) Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes. When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.

Prep time: 30 mins
Cook time: 5 mins
Total time: 2 hrs 35 mins
Yields: 4 servings

Calories: 425.3
Fat: 24.7 g
Saturated fat: 15.4 g
Carbohydrates: 45.8 g
Sugars: 44.2 g
Protein: 5.8 g
Cholesterol: 92.5 mg
Sodium: 79.1 mg
Tangy Potato Salad


Ingredients:
eggs, salt, flour, vinegar, yellow mustard, sugar, potatoes, butter, milk, onion, hard-boiled eggs

Directions:
Mix together first 4 ingredients, cook until thick.
Take off of stove, add 2 T mustard and 1 cup sugar.  Mix together and refrigerate or use right away for potato salad.
Mash potatoes adding butter and milk as though making thick, lumpy mashed potatoes.
Add mustard, sugar, onion, relish, boiled eggs and cooked dressing.
Easy Taco Rolls
Category: world-cuisine
By newmilitarymommy

Taco meat mixture rolled up into flour tortillas and baked in the oven for a few minutes. My family LOVES them!

Ingredients:
½ cup uncooked instant rice
½ cup water
1 ½ pounds ground beef
¾ (1 ounce) packet taco seasoning mix
½ (15.25 ounce) can whole kernel corn, drained
½ (8.75 ounce) can no-salt-added whole-kernel corn, drained
½ cup water
1 ½ cups shredded Cheddar cheese
8 (10 inch) flour tortillas
1 (16 ounce) jar salsa
1 ½ cups shredded Cheddar cheese

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Stir the rice and 1/2 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 6 minutes until the water is fully absorbed; set aside. While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Reduce heat to medium, and stir in the  , corn, 1/2 cup water, 1 1/2 cups Cheddar cheese, and the cooked rice. Cook and stir until the cheese has melted and the corn is hot. Spoon the mixture into the flour tortillas. Roll into a tight cylinder, and pack into an 8x11-inch baking dish (it will be a tight squeeze). Pour the salsa over top, and sprinkle evenly with 1 1/2 cups Cheddar cheese. Bake in the preheated oven until the cheese topping has melted and is beginning to brown, about 10 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 taco rolls

Calories: 621.3
Fat: 30.2 g
Saturated fat: 14.4 g
Carbohydrates: 54.1 g
Sugars: 5 g
Dietary fiber: 3.9 g
Protein: 33 g
Cholesterol: 97.8 mg
Sodium: 1370 mg
Plain Cookies


Ingredients:
margarine, sugar, salt, egg, vanilla, flour

Directions:
beat the butter and mix in sugar and salt, mix in egg and vanilla until it turns light yellow., add flour in to the batter and mix it together gently., wrap the batter with plastic wrap and put it in to refrigerator for 30 minutes., after 30 minutes, roll the batter, cut the batter with cookie cutters, bake in 365 degree oven for about 15 minutes.
Szechwan Noodles With Green Onions


Ingredients:
soy sauce, rice vinegar, sugar, green onions

Directions:
Fill a stockpot with water and boil to a boiling add the noodles cook until al dente.  Use chopsticks or two wooden spoons to separate noodles as they cook.  Do not overcook.  Empty noodles into a large colander then immediately flush with cold running water until cool.  Shake off excess water and drain for 15 to 30 minutes.
Combine sesame oil soy sauce vinegar sugar and chili oil; mix well.  Pour over noodles and use your hands to evenly distribute seasoned sauce.  Work carefully so noodles don’t break.  Gently spread sauce over each strand and allow the noodles to fully absorb sauce before eating.  Add all onions except 2 tablespoons.  Toss and mix to evenly distribute the onions.  Noodles taste best if they are allowed to sit and the flavors meld for a few hours before serving.   Top with green onion.
Lime Jalapeno Garlic Flank Steak


Ingredients:
lime juice, lime, zest of, canola oil, garlic cloves, sea salt, black pepper, cumin

Directions:
Mix ingredients together and pour over flank steak; marinate for 1 hour in fridge.
Remove flank steak, brushing off excess marinade and any pieces of garlic.
Grill over high heat until rare or medium rare inside, or sear over high heat in a hot nonstick skillet.
You want to make sure the heat is as high as it will go, so the steak doesn't water out and "boil" instead of sear.
The grill really works the best.
Let the meat rest for 15 minutes, slice thinly across the grain.
Caramelized Oven Asparagus


Ingredients:
asparagus, butter, lemon juice, coarse sea salt

Directions:
Preheat oven to 375°F.
Spread asparagus in the bottom of an ovenproof pan (I used ceramic].
Sprinkle melted butter over asparagus.
Sprinkle lemon juice over asparagus and butter.
Add coarse sea salt to taste (use sparingly].
Place in oven uncovered and cook until asparagus is starting to brown and become crisp about 45 minutes to 1 hour.
Blackberry No-Cook Jam


Ingredients:
blackberries, sugar, water

Directions:
Prepare fruit by crushing and then measure 3 cups of the fruit into a large bowl.
Stir sugar into fruit and set aside for 10 minutes.
Mix the water and the pectin together in a small saucepan.
Bring to a full rolling boil over high heat while stirring constantly and continue boiling for 1 full minute.
Stir the pectin/water into the fruit and stir constantly for 3 minutes.
Fill plastic or glass freezer containers to within ½-inch of top, cover with lids and let stand at room temp for 24 hours.
Store in freezer.
After opening, store in refrigerator up to 3 weeks.
Zeppole
Category: world-cuisine
By ARVILLALAR

Delicious fried cookies made with ricotta cheese. These are also known as Italian doughnuts.

Ingredients:
2 quarts vegetable oil for frying
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 ½ teaspoons white sugar
2  eggs, beaten
1 cup ricotta cheese
¼ teaspoon vanilla extract
½ cup confectioners' sugar for dusting

Directions:
Heat oil in a deep-fryer to 375 degrees F (190 degrees C). In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky. Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 35 Zeppole

Calories: 69.4
Fat: 5.4 g
Saturated fat: 0.7 g
Carbohydrates: 4.7 g
Sugars: 1.9 g
Dietary fiber: 0.1 g
Protein: 0.7 g
Cholesterol: 12.1 mg
Sodium: 24.2 mg
Trio of Mushroom Soup (Cream of Mushroom Soup)
Category: soups-stews-and-chili
By Dregun

Had this cream of mushroom soup at the Grand Hotel on Mackinac Island during a wedding; came home the next day and recreated it to the best of my abilities. After tasting it and then adding the cream, I decided in the future to just remove the cream altogether! It is a fantastic soup that works well on cold winter days.

Ingredients:
½ cup unsalted butter, divided
3 tablespoons olive oil
¼ cup diced white onion
8 ounces portobello mushrooms, stemmed and sliced
8 ounces baby bella mushrooms, sliced
8 ounces oyster mushrooms, sliced
1 ½ teaspoons dried tarragon
3 (16 ounce) cans chicken broth
1 large baking potato, peeled and diced into small cubes
2 tablespoons fresh thyme
1 ½ teaspoons dried oregano
½ cup heavy whipping cream  (Optional)
salt and ground black pepper to taste

Directions:
Heat 1/4 cup butter and oil in a large pot over medium heat until butter melts, 1 to 2 minutes.  Add onion; cook and stir until soft, about 5 minutes. Add remaining 1/4 cup butter, portobello mushrooms, baby bella mushrooms, and oyster mushrooms, and tarragon; cook and stir until tender, 5 to 7 minutes. Stir chicken broth, potato, thyme, and oregano into the pot. Bring to a boil; let soup simmer until potato is tender, 15 to 20 minutes. Remove soup from heat and puree with an immersion blender until smooth. Return soup to heat and simmer until heated through, about 5 minutes. Stir in heavy cream. Season with salt and pepper.

Prep time: 20 mins
Cook time: 36 mins
Total time: 56 mins
Yields: 8 servings

Calories: 259.8
Fat: 22.8 g
Saturated fat: 11.5 g
Carbohydrates: 10.9 g
Sugars: 2.6 g
Dietary fiber: 2.3 g
Protein: 4.3 g
Cholesterol: 55.2 mg
Sodium: 863.2 mg
Gluten & Lactose Free Bread


Ingredients:
potato starch, tapioca flour, cornstarch, xanthan gum, salt, granulated sugar, egg substitute, active dry yeast, canola oil, cider vinegar, water

Directions:
In a med sized bowl, measure all of the dry ingredients.
Stir or whisk well.
Combine liquids and mix well.
Large Bread Machine method: Transfer wet and dry ingredients and yeast to baking pan of bread machine in the order suggested by the manufacturer.
Press start.
Help mix dough during kneading cycle; Mixture will be very thick.
Use 1 rise and 1 knead cycle if machine is programmable.
Remove upon completion of baking cycle.
Oven method: Preheat oven to 375°F.
Lightly oil a 9-x-5-inch loaf pan.
Add yeast to mix and beat in liquids.
Beat 2 minutes.
Scrape into loaf pan, cover with plastic wrap, and let rise to the top of the pan.
Bake 40-45 minutes or until lightly browned.
Cool on a wire rack before slicing.