xiaoxl/recipe_data huggingface dataset:
Potatoes and Peas in Red Curry Sauce


Ingredients:
small red potatoes, yellow onion, coconut milk, red curry paste, brown sugar, soy sauce, sweet potato, peas, salt, dry-roasted cashews, fresh cilantro

Directions:
Wash the potatoes thoroughly.  Place them, along with the onion, in the slower cooker.
Mix the following:  coconut milk, curry paste, sugar and soy sauce.  Pour over the potatoes.  Cover and cook on low for about 3 hrs, or until the potatoes are somewhat tender to a fork.
Add the sweet potato, cover and continue cooking on low for another 2 - 3 hrs., or until all vegetables are tender.  Add the peas along with salt to taste.  (NOTE:  My frozen peas had ice on them; I ran them under a cold faucet until the ice was gone.]      Cook, uncovered, for 15 minutes.
To serve, sprinkle with cashews and cilantro.  Serve over rice.
COOKING NOTE:   I cooked this in the following intervals:  1 hour high, 1 hour low, 1.5 hours high -- which would equal 6 hrs on low.
Lentil and Feta Patty


Ingredients:
lentils, water, garlic clove, celery, feta cheese, green onion, olive oil, oregano, flour, egg

Directions:
Rinse lentils in cold water. Place them in a suitable-sized saucepan along with the water, garlic, celery and white onion. Bring to a boil; skim if necessary. Cook covered on low heat. When lentils are tender, add salt and cook for another 5 minutes. Be careful not to overcook; the lentils must remain intact. Drain and set aside to cool.
While cooking the lentils, sauté red pepper and green onion in 15 mL (1 tbsp] of olive oil until lightly browned. Turn off heat and add oregano.
In a bowl, combine lentils, cooked vegetables, egg, flour and feta. Mix thoroughly. Shape patties and cook them in a hot frying pan, using remaining olive oil. Brown evenly on both sides.
Shrimp Scampi Bake
Category: main-dish
By Kimber

Easy version of this classic with the wonderful 'zip' of Dijon-style mustard.

Ingredients:
1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached

Directions:
Preheat oven to 450 degrees F (230 degrees C). In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 420.1
Fat: 32.8 g
Saturated fat: 19.4 g
Carbohydrates: 1.8 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 30 g
Cholesterol: 320.5 mg
Sodium: 681.2 mg
Lazy Pierogie Casserole


Ingredients:
eggs, cheddar cheese, mashed potatoes, pepper, onion powder, butter, onion, sour cream

Directions:
Cook lasagna noodles and drain., Line bottom of 9x13 pan with a single layer of noodles., In bowl mix mashed potatoes, cheese, egg, and spices., Spread half over noodles., Cover with another layer of noodles, then potato mixture., Melt butter or margarine in fry pan, saute onion until clear and soft., Pour over noodles., Cover with foil., Bake 30 minutes in 350F oven., Let stand 10 minutes before cutting., Serve with sour cream.
Peach Bellini Cupcakes


Ingredients:
unsalted butter, sugar, vanilla, all-purpose flour, baking powder, salt, unsalted butter, powdered sugar, milk, vanilla

Directions:
Preheat oven to 350 degrees F.
In a medium sized bowl combine flour, baking powder and salt.
In a large mixing bowl beat together butter and sugar for 3-5 minutes, until light and fluffy. Add vanilla; then beat in egg whites one at a time.
Stir together the champagne and schnapps in a spouted measuring cup.
To the butter mixture, gradually add in flour mixture and the champagne/schnapps mixture, in three alternating additions, beginning and ending with the flour mixture.
Gently stir in the diced peaches.
Pour batter into cupcake liners, filling 2/3 full.
Bake at 350 degrees F for 25-30 minutes, or until toothpick inserted into center comes out clean.
To make the frosting:
Beat together the butter and vanilla.
Add powdered sugar in one cup increments, then add champagne, milk, peach schnapps and food coloring.
Frost cupcakes once they have completely cooled. I also sprinkled with a little orange and yellow sugar, for decoration.
Makes 2 dozen cupcakes.
Shrimp Tacos
Category: world-cuisine
By abewasabe

I got the idea for these shrimp tacos from a favorite restaurant. The shrimp is sauteed in honey butter, topped with a delicious mango salsa, and wrapped in a tortilla. It tastes worth a million bucks yet is so simple. Everyone will be begging for more.

Ingredients:
1  mango - peeled, seeded and diced
1  ripe avocado - peeled, pitted, and diced
2  tomatoes, diced
½ cup chopped fresh cilantro
¼ cup chopped red onion
3 cloves garlic, minced
½ teaspoon salt
2 tablespoons lime juice
¼ cup honey butter
1 pound salad shrimp
4 (10 inch) flour tortillas, warmed

Directions:
Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes. Melt the honey butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes. To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients.

Prep time: 15 mins
Cook time: 2 mins
Total time: 47 mins
Yields: 4 servings

Calories: 566.8
Fat: 23.1 g
Saturated fat: 6.8 g
Carbohydrates: 59.5 g
Sugars: 14.9 g
Dietary fiber: 7.8 g
Protein: 31.2 g
Cholesterol: 187.5 mg
Sodium: 950.7 mg
Perfect Cheesecake Everytime
Category: desserts
By Cheesecakemama

I came up with this because I wanted simple, but elegant too.  I wanted the taste of restaurant cheesecake, but something simple to prepare--because I did not want to measure the sour cream, I dumped in the whole container. I also did not want to bake for an hour, so that is where the 30 minute shut-off of the oven comes into play. I shut off the oven and do not open door for 6 hours or leave in oven all night. This will get you great reviews from friends. You also will not order cheesecake out again. If it cracks, garnish with fruit to hide the cracks.

Ingredients:
1 ½ cups crushed graham crackers
1 teaspoon white sugar
⅛ teaspoon ground cinnamon  (Optional)
¼ cup chopped pecans  (Optional)
4 tablespoons melted butter
2 (8 ounce) packages cream cheese, softened
3  eggs
1 cup sugar
1 teaspoon vanilla extract
1 (16 ounce) container sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan. Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool. Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust. Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.

Prep time: 25 mins
Cook time: 35 mins
Total time: 15 hrs 20 mins
Yields: 1 - 9 inch cheesecake

Calories: 585.3
Fat: 43.1 g
Saturated fat: 24.4 g
Carbohydrates: 42.2 g
Sugars: 31 g
Dietary fiber: 0.8 g
Protein: 9.8 g
Cholesterol: 171.6 mg
Sodium: 358.3 mg
Agua De Jamaica


Ingredients:
water, granulated sugar, distilled water

Directions:
In a large pot, pour in 4 cups water and add hibiscus flowers. Bring to a boil and cook for 2 minutes. Turn off the heat, cover and let it steep for 30 minutes.
Strain the mixture into a fine sieve over a large bowl or measuring cup; discard the flowers. Add sugar to concentrate Agua de Jamaica and stir well before adding 4 cups cold distilled water. Stir well, taste and adjust if necessary, transfer to the fridge to chill, about 4 hours.
Pour Agua de Jamaica in a tall glass over ice cubes. Makes 7 cups.
Chocolate Milk Mix No Bake Cookies


Ingredients:
white sugar, salt, butter, milk, peanut butter, rolled oats, vanilla extract

Directions:
In a medium saucepan, over medium heat, combine the sugar, salt, butter and milk.
Bring to a boil, then boil for 1 full minute.
Remove from heat and stir in the peanut butter, oats, vanilla and chocolate milk mix.
Drop by spoonfuls onto waxed paper.
Let stand until completely cool.
Chicken Chili


Ingredients:
olive oil, boneless skinless chicken breasts, garlic cloves, chicken broth, ground cumin, ground coriander, white pepper, lime, juice of, great northern beans, white shoepeg corn, yellow bell pepper, red bell pepper, fresh mushrooms, white wine, low-fat sour cream, colby-monterey jack cheese

Directions:
Heat olive oil in large sauté pan over medium-heat. Add chicken, onions and garlic. Sauté for 10 to 15 minutes or until chicken is no longer pink.
Meanwhile, bring chicken broth, cumin, coriander, ground white pepper, lime juice and jalapenos peppers, if using, to a boil in a large Dutch oven. Reduce heat to medium; cover and simmer for 10 to 15 minutes.
Add the chicken mixture, beans, corn, yellow pepper, red pepper, mushrooms and white wine to the Dutch oven. Cover and simmer for 30 to 35 minutes or until vegetables are softened.
Remove from heat.
Garnish with shredded cheese and sour cream.
Banana Squares


Ingredients:
eggs, shortening, sugar, banana, all-purpose flour, baking soda, vanilla extract, banana

Directions:
In a bowl, beat egg whites until soft peaks form and set aside.
In another bowl, cream shortening and sugar.
Beat in egg yolks and mix well.
Add bananas.
Combine flour and baking soda and add to creamed mixture alternately with milk, beating well after each addition.
Add vanilla and fold in egg whites.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
Bake at 350° for 45-50 minutes. Cool.
If desired, garnish with a dollop of whipped cream and a few banana slices.
Creamy Slow Cooker Steel-Cut Oats
Category: breakfast-and-brunch
By russellbknox

Wake up to a delicious and filling breakfast of creamy steel-cut oats, cooked in the slow cooker with cinnamon, brown sugar, and raisins.

Ingredients:
4 cups water
2 cups steel cut oats
2 cups almond milk
2 cups half-and-half
½ cup brown sugar
½ cup raisins
1  cinnamon stick

Directions:
Combine water, steel cut oats, almond milk, half-and-half, brown sugar, raisins, and cinnamon stick in a slow cooker; mix to combine. Cook on Low until oats are soft, about 8 hours.

Prep time: 5 mins
Cook time: 8 hrs
Total time: 8 hrs 5 mins
Yields: 8 servings

Calories: 324.6
Fat: 10.2 g
Saturated fat: 4.8 g
Carbohydrates: 52.6 g
Sugars: 21.7 g
Dietary fiber: 4.7 g
Protein: 7.4 g
Cholesterol: 22.4 mg
Sodium: 73.2 mg
Pina Colada Pops


Ingredients:
crushed pineapple, coconut milk, bananas, vanilla

Directions:
Place all ingredients in a blender and puree until well blended., Pour into eight popsicle molds., Freeze until hard, about 2-3 hours.
Ww Mashed Potatoes With Cauliflower


Ingredients:
baking potatoes, garlic cloves, salt, cauliflower, buttermilk, black pepper, chives

Directions:
Combine potatoes, garlic, and enough cold water to cover by 1 inch in a large pot. Add 1/2 teaspoons salt; cover and bring to boil. Uncover, reduce heat, and cook until potatoes are tender when pierced with tip of small knife, about 25 minute Remove pot from heat. With slotted spoon, transfer potatoes to colander; drain and let stand until cool enough to handle.
Meanwhile, discard all but 1 inch cooking liquid from pot and return to boil. Put cauliflower in steamer basket. Set over boiling cooking liquid. Cover tightly and steam cauliflower until very tender, about 10 minutes. Remove steamer basket from pot; discard cooking liquid.
Remove potato skins. Working batches, press potatoes and cauliflower through potato ricer into warm pot. Stir in buttermilk, remaining 1/2 teaspoons salt, and pepper. Set pot over low heat and cook, stirring frequently, until mixture is heated through, about 3 minutes.
If making ahead, let mixture cool completely. Transfer to large microwavable bowl. Cover with plastic wrap and chill up to one day. To serve, turn back one section of plastic wrap to vent. Microwave on High until hot, 4 - 5 minutes, stirring once halfway through microwaving time.
Before serving, stir in chives.
Mini Mango Cakes


Ingredients:
flour, baking soda, ginger, butter, sugar, sour cream, vanilla extract, lemon rind, egg, mango, sugar, vanilla extract, rum, coconut

Directions:
Preheat oven to 400°.
Butter and flour muffin cups, 16   2 3/4-inches.
Mix together flour, baking soda, salt and ginger.
In a separate bowl, beat butter on high for 2 minutes.
Add sugar to butter gradually, beating a total of 2 minutes longer.
Next, add vanilla extract, lemon extract, lemon rind and sour cream together.
Add sour cream mixture to butter and sugar, beat 1 minute.
Add 1 egg and beat on medium high for 1 minute then add egg yolks and beat 1 minute longer.
Scrape down bowl.
Add flour just until all flour is absorbed.
Gently, mix in diced mango.
Fill muffin cups 2/3 full and bake on lower-third level rack for 20 - 23 minutes.
Allow cakes to cool in tins for 1 minute before carefully removing and placing on rack to cool completely.
While waiting for cakes to cool prepare whipped cream.
In a cold bowl add whipping cream, sugar, vanilla extract and dark rum.
Beat on high until cream thickens.
Split cakes in half, spread with rum cream and sprinkle toasted coconut on top.
Orange-Date Slaw


Ingredients:
cabbage, red onion, extra virgin olive oil, dates, of fresh mint, walnuts, black pepper

Directions:
In a large bowl, mix together the cabbage and onion.
In a small bowl, combine the orange juice concentrate, vinegar, olive oil, salt and pepper.
Add to the cabbage and toss.
Refrigerate until serving time, then stir in the dates and mint.
Sprinkle walnuts on top.
Asian Chicken Kabobs


Ingredients:
boneless skinless chicken breast, zucchini, mushrooms, pepper, soy sauce, dry sherry, garlic cloves, green onions

Directions:
Cut chicken into 1-1/2-inch pieces; place in large resealable plastic bag.  Add zucchini, mushrooms and bell pepper to bag.  Combine soy sauce, sherry, sesame oil and garlic in bowl; pour over chicken and vegetables.  Close bag securely; turn to coat.  Marinate in refrigerator at least 30 minutes or up to 4 hours.
Soak 4 (12-inch] wooden skewers in hot water for 20 minutes.
Drain chicken and vegetables; reserve marinade.  Alternately thread chicken and vegetables with onions onto skewers.
Place on medium-hot grill.  Brush with half of reserved marinade.  Grill for 5 to 6 minutes  on each side; brushing with marinade.
Time does not include marinating time.
Spinach and Cheese Stuffed Pasta Shells
Category: world-cuisine
By KITKATY

Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling.

Ingredients:
32  jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 tablespoons fennel seed
2 teaspoons dried basil
4 cloves garlic, minced
salt and pepper to taste
3 ½ cups spaghetti sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well. Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well. Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish. Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells. Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 702.9
Fat: 21.3 g
Saturated fat: 11 g
Carbohydrates: 94.9 g
Sugars: 15.7 g
Dietary fiber: 10.2 g
Protein: 33 g
Cholesterol: 59.4 mg
Sodium: 1004 mg
No Bake Cookies


Ingredients:
milk, sugar, vanilla extract, crunchy peanut butter, wheat germ, ground flax seeds, quick oats

Directions:
Heat milk, sugar, and cocoa until it boils, stirring constantly. Remove from heat.
Stir in vanilla and peanut butter.
Stir in wheat germ, flax, and oats.
Drop by tbsps. onto waxed paper.
Wiggly Cookies


Ingredients:
butter, icing sugar, vanilla essence, lemon rind, cornflour, plain flour

Directions:
Preheat oven to 180 degrees C.Line cookie sheet with parchment paper.
Beat the butter and sugar together until light and creamy.Add essence,rind and cream,beat until combined.
Add the sifted flours and beat until the mixture is smooth enough to pipe.
Spoon the mixture into a piping bag with a 1.5cm star nozzle.Pipe 4cm lengths onto the tray.
Bake for 10-15 mins until lightly golden.
Rocky's Zesty Ham Croquettes
Category: appetizers-and-snacks
By Rocco

This recipe for ham croquettes is great for leftovers; it's a nice treat from the boring next-day ham and cheese sandwich or ham dinner.

Ingredients:
1 ½ pounds leftover baked ham
4  eggs, divided
3 tablespoons butter
½ cup fresh chopped garlic
¼ cup dried minced onion
3 cups Italian-style bread crumbs
2 cups shredded extra-sharp Cheddar cheese
½ cup brown sugar
¼ teaspoon ground black pepper
1 tablespoon water
2 cups extra-virgin olive oil

Directions:
Grind ham into a large bowl. Beat 3 eggs in a small bowl. Melt butter in a small skillet over medium heat. Add garlic and dried onion; cook and stir until browned, about 5 minutes. Pour mixture into the bowl with the ham; add the beaten eggs, 1 cup bread crumbs, Cheddar cheese, brown sugar, and black pepper. Mix by hand until combined; mold into 15 to 18 medium croquettes, or rectangular balls. Beat remaining 1 egg in a bowl with 1 tablespoon water. Pour remaining 2 cups bread crumbs into a large nonstick baking pan. Dip each croquette in the egg and roll in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Add croquettes; fry in batches until golden brown, about 10 minutes total. Place finished croquettes on a paper towels to drain excess oil.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 16 croquettes

Calories: 329.6
Fat: 19.8 g
Saturated fat: 8.1 g
Carbohydrates: 21.5 g
Sugars: 6.2 g
Dietary fiber: 1.1 g
Protein: 16 g
Cholesterol: 90.9 mg
Sodium: 817.5 mg
Marinade for Grilled Vegetables


Ingredients:
olive oil, onion, fresh basil, garlic, kosher salt, fresh ground black pepper

Directions:
Combine all ingredients and mix well.
Marinade cut vegetables for 3 to 4 hours and then grill or brush marinade onto vegetables as you grill.
Yield 1 cup marinade.
Cocoa


Ingredients:
sugar, bittersweet chocolate, salt, miniature marshmallow

Directions:
In a large heavy saucepan combine milk, cocoa powder and sugar., Bring to a simmer over medium high heat, whisking frequently., Add chocolate and continue whisking until melted and smooth., Add salt., Bring back to a simmer whisking constantly until frothy., Ladle into warm mugs and top with marshmellows.
Pumpkin Polenta Cake


Ingredients:
all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, salt, unsalted butter, light brown sugar, granulated sugar, eggs, canned pumpkin puree, polenta, milk

Directions:
Adjust rack to lower third of oven; preheat oven to 350 degrees. Grease and flour a 10-inch angel food tube pan. For best results, have all ingredients at room temperature.
Sift together the flour, spices, baking powder, baking soda and salt; set aside. Using an electric mixer, preferably with a paddle attachment, beat the butter at medium speed until creamy and smooth. Add the brown and granulated sugars; beat until light. Add the eggs, 1 at a time, beating well after each addition. Reduce mixer speed to low; add the pumpkin puree and polenta. Add the flour mixture to the pumpkin mixture alternately with the milk, ending with the dry ingredients, and stir just until well blended. Pour the batter into the prepared pan, spreading it evenly.
Bake for 55 to 65 minutes, or until a cake tester comes out free of raw batter. Remove the pan from the oven and place on a wire rack. Let the cake cool in the pan for about 10 minutes. Invert the cake onto the wire rack; remove the cake pan. Let the cake cool completely before slicing.
Quick Calzones


Ingredients:
mozzarella cheese, milk, parmesan cheese

Directions:
Divide thawed bread dough into four portions: roll each into a 6" circle.
Spoon 1/4 cup spaghetti sauce on half of each circle to within 1/2" of edges.
Sprinkle each with 1 Tbsp of grated mozerella cheese.
Fold dough over the filling and press edges firmly to seal.
Brush with milk.
Combine grated parmesan cheese and Italian seasoning: sprinkle over the calzones.
Place on a greased baking sheet.
Bake at 350 for 20 minutes or until golden brown.
Miniature Pan De Muerto


Ingredients:
sugar, active dry yeast, salt, cinnamon, orange zest, flour, milk, water, butter, eggs, sugar

Directions:
1. Combine the first 5 dry ingredients plus 1 1/2 cups of flour in a large bowl.
2. In a small sauce pan, stir the milk, water, and butter over medium heat until all the butter is melted. Pour the mixture into your dry ingredients and mix well with a wooden spoon (or use a mixer].
3. Add the four eggs and mix well.
4. Then slowly add the remaining 4 cups of flour, constantly stirring to combine the ingredients.
Once the dough is only slightly sticky, place it on a floured surface and knead until smooth.
Put the dough in a greased bowl, cover with a towel and set aside in a warm place for approximately an hour and a half to allow the dough to rise.
7. Prepare two cookie sheets by covering them with aluminum foil.
Once the dough has doubled in size, place it on a floured surface and punch it back down. Then spread the dough and divide it into four or five equal portions.
9. Take one portion and divide it again into four equal parts and begin shaping each one into a round loaf.
10. Repeat until you have 12 small loaves, placing six on each cookie sheet.
Divide the remaining dough into 12 equal parts and begin creating the top design. Use each part to roll out the bone-shaped pieces and lay across the top of the loaf, criss-crossing them. Top each loaf with a smaller round piece of dough.
12. Set the loaves aside for another hour to rise again. I just placed them on top of the stove while the oven was heating up. Be sure to cover them with cling wrap or a hand towel.
13. Place both cookie sheets in a 350 degree oven for 15 - 18 minutes.
While the loaves are baking, you can prepare your simple, sweet glaze.
For Glaze.
Combine the sugar and orange juice in a sauce pan and boil for approximately 2 minutes, stirring constantly.
Remove and set aside.
When the loaves have finished baking, brush the glaze over them while they are still warm.
Copycat Starbucks Pumpkin Bread


Ingredients:
unbleached all-purpose flour, baking soda, ground nutmeg, ground cinnamon, ground cloves, baking powder, salt, eggs, granulated sugar, dark brown sugar, vanilla extract, canned pumpkin

Directions:
Preheat oven to 350 degrees.
Grease 8 1/2" by 4 1/2" loaf pan with shortening.
In a medium bowl, combine flour, baking soda, nutmeg, cinnamon, cloves, baking power and salt together.
In a mixing bowl, beat eggs, granulated sugar, brown sugar and vanilla extract on high for 30 seconds or until batter is completely smooth.
Add pumpkin and vegetable oil into mixing bowl and beat on medium until batter is completely blended and smooth.  Add dry ingredients from medium bowl and continue to mix until blended.
Pour batter into greased loaf pan.
Bake for 60-65 minutes until the top rises in the middle and a toothpick inserted into the center of the loaf comes out clean.
Place loaf pan on a wire rack and let cool for 15 minutes before serving by cutting 1-inch slices.