xiaoxl/recipe_data huggingface dataset:
Easy Kielbasa Skillet Dinner
Category: meat-and-poultry
By Luna

The house always smells awesome while this very tasty, filling meal is cooking. It makes kielbasa worth stocking up on when it goes on sale and uses basic/cheap ingredients overall.  Vary the vegetables depending on what you have on hand. For example add/replace broccoli with a can of corn and/or peas, etc. If you like a little heat, sprinkle a little hot sauce on top after it's cooked. This should make about 4 servings, but it almost always turns out to be split into 2 large servings between the me and the boyfriend. We like to crisp up/brown the kielbasa slightly before adding the vegetables.

Ingredients:
cooking spray
½  onion, chopped
1 (16 ounce) package kielbasa sausage, sliced
½ head broccoli, cut into florets
3  potatoes, peeled and sliced
salt and ground black pepper to taste

Directions:
Spray a large skillet with cooking spray and heat over medium-low heat. Cook and stir onion in the hot skillet until translucent, about 5 minutes. Add kielbasa; fry until sausage is lightly browned, stirring occasionally, about 5 minutes more. Stir broccoli and potatoes into sausage mixture; season with salt and pepper. Cook, without stirring, until broccoli begins to soften, about 15 minutes. Stir mixture and continue to cook until vegetables are completely tender, 10 to 15 minutes more.

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

Calories: 492
Fat: 31.3 g
Saturated fat: 10.5 g
Carbohydrates: 34.9 g
Sugars: 4.3 g
Dietary fiber: 4.7 g
Protein: 18.3 g
Cholesterol: 74.9 mg
Sodium: 1049.5 mg
Shrimp Spring Roll


Ingredients:
gingerroot, garlic, cabbage, bean sprouts, carrot, green onions, shrimp, oyster sauce, red pepper flakes, soy sauce

Directions:
Deveine and peel your shrimp chopped into small pieces - you should have a good 2 cups chopped shrimp. Set aside.
In a large wok style pan stir fry the first 6 ingredients, in 2 tsp of olive oil (or peanut oil] Stir in oyster sauce, pepper flakes and soy sauce. Cook down for 2 minutes.
Remove from heat and add shrimp.
Place egg roll wrappers on the counter - I do 6 at a time as that is what I can comfortably work with on my counter - place 2 tbsp of the filling diagonally on the wrapper - fold bottom corner of the wrapper over the filling, roll snugly half-way to cover the filling. Fold both sides snugly against the filling; moisten the edges of the top flap and roll the flap over to seal - lay flap side down until ready to cook - place in a plate that has been lightly floured.
You can deep fry at 350°F or I take a cast iron skillet and fill 1/3 with canola oil and get to frying temp (when you take a tooth pick and immerse it in the oil and oil spatters up it's ready] arrange 2-3 egg rolls at one time and flip when golden brown. Place on paper towel to absorb any fats - serve hot with some duck sauce and enjoy!
Egyptian Lentil Soup
Category: soups-stews-and-chili
By Dahlia Salem

This is a traditional hearty soup usually eaten in the winter time, but can be eaten any time of the year. My recipe has absolutely NO FAT! Enjoy!

Ingredients:
3 cups water
1 cup red lentils
1  roma tomato, quartered
1  carrot, quartered
1 small onion, quartered
4 cloves garlic, quartered
¼ cube chicken bouillon (such as Maggi®)
1 cup water
2 teaspoons ground cumin
½ teaspoon sea salt
½ teaspoon cracked black pepper
¼ teaspoon ground coriander

Directions:
Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm. Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 195.7
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 34.3 g
Sugars: 2.9 g
Dietary fiber: 15.9 g
Protein: 13.3 g
Sodium: 316.4 mg
Red Cabbage and Celery Root Coleslaw with Apple Cider Dressing
Category: salad
By Gina Milanese

Artisan coleslaw has become a passion of mine recently. Celery root adds a unique taste and a plethora of health benefits. As does the apple cider vinaigrette, making this a great choice when watching the waist line. The longer the slaw sits, the more the flavors have time to deepen - it's really good when left in the fridge overnight, and makes great leftovers!

Ingredients:
½ head red cabbage, thinly sliced
1 cup shredded celery root
1  carrot, grated
2  green onions, chopped
¼ cup olive oil
¼ cup apple cider vinegar
1 clove garlic, minced
1 teaspoon balsamic vinegar
½ teaspoon celery seeds
sea salt to taste
ground black pepper to taste

Directions:
Combine red cabbage, celery root, carrot, and green onions in a large bowl. Place olive oil, apple cider vinegar, garlic, balsamic vinegar, celery seeds, salt, and black pepper in a jar. Seal and shake to mix well. Pour dressing over red cabbage mixture and toss to combine.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 servings

Calories: 184.8
Fat: 13.9 g
Saturated fat: 1.9 g
Carbohydrates: 14.4 g
Sugars: 5.9 g
Dietary fiber: 3.7 g
Protein: 2.5 g
Sodium: 162.9 mg
Fried Cabbage
Category: side-dish
By Contented Home-maker

This is a great way to get your family to eat veggies. My son dislikes boiled cabbage, but agrees this is a tasty dish.

Ingredients:
1 pound bacon, diced
2  onions, chopped
1 cup diced bell pepper
1 head cabbage, chopped

Directions:
Cook and stir bacon, onions, and bell pepper together in a skillet over medium heat until bacon is just starting to brown, about 10 minutes. Add cabbage and cook, stirring frequently, until cabbage is tender and transparent, 20 to 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 164.1
Fat: 8 g
Saturated fat: 2.6 g
Carbohydrates: 15 g
Sugars: 7.6 g
Dietary fiber: 5 g
Protein: 9.6 g
Cholesterol: 20.5 mg
Sodium: 459.6 mg
Chocolate Meringue Drops


Ingredients:
confectioners' sugar, flour, ground coffee, water, hazelnuts

Directions:
Preheat oven to 350°F  Line 2 baking sheets with parchment paper.
Using an electric mixer, beat egg whites until frothy.  Add confectioners' sugar, cocoa powder, flour, coffee and water.  Beat on low until combined, turn mixer to high, and beat 3 to 4 minutes until mixture resembles marshmallow topping.  Using a rubber spatula, fold in hazelnuts.  Drop by heaping teaspoonfuls onto cookie sheets; bake 15 to 18 minutes or until tops crack.
Easy Peach Cobbler with Cake Mix
Category: desserts
By Rebecca Lentz

This is a quick but company-worthy cobbler. So simple, yet wins rave reviews.  If desired, use 2 (32 ounce) cans of peaches in place of fresh peaches. If doing this, use peach syrup instead of water and then omit the white sugar from recipe. Also, yellow cake mix can be substituted for the white.

Ingredients:
12  fresh peaches, pitted and sliced
1 cup water
1 cup white sugar
½ teaspoon ground cinnamon
1 (18.25 ounce) package white cake mix
1 (8 ounce) package cream cheese
½ cup butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread peach slices evenly into a 9x13 inch baking dish. If using canned peach juice, pour 1 cup of it over peach slices. If using fresh peaches, combine water and sugar in a small bowl. Stir to dissolve, then pour mixture over peaches. Sprinkle cinnamon over peach slices, followed by dry cake mix. Top cake mix with pats of cream cheese. Dot cobbler with butter or margarine. Bake in preheated oven for 45 minutes, until golden.

Yields: 12 servings

Calories: 403.8
Fat: 18.8 g
Saturated fat: 9.7 g
Carbohydrates: 56.4 g
Sugars: 45.9 g
Dietary fiber: 0.4 g
Protein: 3.4 g
Cholesterol: 40.9 mg
Sodium: 397 mg
White Cake Frosting I
Category: desserts
By APARSONS

White wedding cake frosting. This is a very good frosting for decorated cakes.

Ingredients:
¾ cup shortening
¼ cup water
⅛ teaspoon salt
1 teaspoon clear imitation vanilla extract
⅛ teaspoon powdered butter flavoring
4 cups confectioners' sugar

Directions:
With an electric mixer blend all ingredients until mixed.

Yields: 3 cups

Calories: 215.3
Fat: 10.3 g
Saturated fat: 2.6 g
Carbohydrates: 31.9 g
Sugars: 31.3 g
Sodium: 19.9 mg
Elvis Watermelon Pizza
Category: desserts
By Katherine Martinelli

Elvis was famous for his love of banana and peanut butter sandwiches, and it turns out the combination works amazingly well as a watermelon pizza. Topped with crunchy chopped peanuts, this watermelon pizza dessert or snack has it all going on: refreshing watermelon, creamy protein, sweet bananas, and crunchy nuts.

Ingredients:
1 slice center-cut slice of watermelon, 1 to 2 inches thick
2 tablespoons creamy peanut butter
½  banana
1 teaspoon honey, or to taste
1 tablespoon chopped peanuts

Directions:
Cut watermelon slice into 8 wedges, but keep them together for a nice presentation. Pat dry with a paper towel or clean dishcloth. Spread peanut butter evenly over the watermelon, stopping at the rind. Top with sliced banana. Drizzle with honey and top with peanuts. Serve immediately.

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

Calories: 50.7
Fat: 2.7 g
Saturated fat: 0.5 g
Carbohydrates: 6.2 g
Sugars: 4.3 g
Dietary fiber: 0.7 g
Protein: 1.6 g
Sodium: 19.2 mg
Weyauwega Breakfast Casserole


Ingredients:
pork sausage, sharp cheddar cheese, onions, eggs

Directions:
Preheat oven to 375 degrees F.
Brown the sausage and drain well.
Press crescent rolls (I use the recipe creations since there are no perferations in the dough] into the bottom and partially up the sides of a 9x13 casserole pan.
Layer sausage, hash browns and 1 1/2 cups cheese in the pan.
Whisk eggs well and pour over top; sprinkle with the rest of the cheese.
Bake for 20-25 minutes or until eggs are set.
Persian Tacos W/Vegetarian Option


Ingredients:
corn tortillas, baby arugula, tomatoes, lime slice, hot chili pepper, green onion, red onion, cucumber, avocado, fresh cilantro, fresh basil, of fresh mint, plain yogurt, olive oil, ground chicken, ground turkey, garlic clove, salt, pepper, pomegranate molasses, lime, juice of

Directions:
Prep the garnishes and arrange on a serving platter. Cover until ready to use and set aside or refrigerate.
In a large skillet heat up olive oil on medium heat. Brown the ground beef until half way cooked then add the garlic. Cook until the meat is no longer pink; approximately 5 minutes.
Remove skillet from stove and season meat with salt and pepper, to taste. Now stir in about 1 tablespoon of pomegranate molasses and 1 teaspoon of sumac. Taste test. Add more of either-to your preference.
Serve the meat warm with the corn tortillas and platter of garnishes. We served simple dark red kidney beans on the side which were lightly seasoned with cumin powder, salt and pepper. I also slightly mashed the beans, too.
Devils Food Drop Cookies (With Cream Cheese Frosting)


Ingredients:
butter, brown sugar, egg, vanilla, flour, baking soda, sour cream, cream cheese, vanilla, butter, powdered sugar

Directions:
Cream butter and sugar until fluffy.
Beat in egg and vanilla.
Stir in melted chocolate.
Sift dry ingredients and add to chocolate mixture alternately with sour cream.  Mix well.
Add nuts if desired.
Bake 10 minutes at 350 and cool on wire rack.  Frost with cream cheese frosting.
For frosting:  Mix together until creamy.  Add additional powdered sugar if needed.
Sweet and Sour Pineapple Meatballs


Ingredients:
ground beef, onions, egg, milk, salt, black pepper, nutmeg, butter, margarine, salt, onion, green pepper, catsup, white vinegar, cornstarch, pineapple chunks, sherry wine, green onion

Directions:
MAKE MEATBALLS:.
Prepare meatballs by combining all ingredients (except the butter] and mixing well.  Form into small meatballs.
Fry the meatballs in butter a few at a time until browned and cooked through.  Drain well, set aside.
MAKE SAUCE:.
Prepare sauce by heating oil in a skillet.  Add salt, onion and red or green pepper and cook until tender but not browned.  Drain oil.
Combine catsup and vinegar and stir into the onion & pepper mixture.
Make a paste with the cornstarch and reserved pineapple syrup.  Add to the vegetable mixture and cook, stirring, 5 minutes or until thickened.
Stir in pineapple chunks and sherry.  Simmer 3 minutes then add the meatballs.  Heat through.
Transfer to serving bowl.  Garnish with chopped green onion and serve.
Creamed Cucumber Delight


Ingredients:
cucumbers, yellow onion, Miracle Whip, sugar, white vinegar, salt, pepper

Directions:
Peel and slice cucumber and onions thinly.  The best results are even slices.  I use a mandolin for this step.
Place sliced cucumber and onions in a medium bowl that has a lid.
In a small bowl mix together the Miracle Whip, sugar, vinegar.  Add salt and pepper if using. Pour over top of the cucumbers/onions. Place the lid on the bowl and give it a shake or two.
Marinate 6 hours or overnight in the refrigerator.
Do not add more liquid.  Juice will keep for a long time.  Just keep adding onions and cucumber as they get low until you no longer get the wonderful flavor on the cucumbers.  Then it is time for a new batch.
Marinated Chicken Wings


Ingredients:
chicken wings, honey, soy sauce, oyster sauce, ginger, tomato sauce, lemon juice, garlic

Directions:
Cut tips off the chicken wings and discard.
Separate the drumette from the wingette and put aside.
If you prefer you can just leave wings as they are.
In a large bowl mix together all the other ingredients until smooth making sure all the honey is mixed in well.
Add wings to the marinade and place in the fridge for about 20 minutes before cooking.
Wings don't need to be marinated for very long.
Cook on a BBQ or place in a moderate oven, about 180 degrees celcius until caramalized and golden.
About 40 minutes.
Paul Gayler's Thai Inspired Risotto With Pumpkin


Ingredients:
margarine, onion, garlic, lemongrass, red chile, curry powder, pumpkin, arborio rice, dry white wine, coconut milk, of fresh mint, fresh coriander, coconut

Directions:
Melt the margarine in a large heavy bottomed pan.
Add the onion, garlic, lemongrass, chili, curry powder and ginger and cook,stirring over a low heat for 5 minutes.
Add the pumpkin and rice and cook for 1 minute more.
Pour in the wine and a ladle full of stock and cook, stirring, until the liquid is absorbed.
Keep adding the stock, a ladle full at a time, stirring continuously, until the rice is tender, but al dente, about 25 minutes.
Towards the end of cooking, add the stock in smaller quantities and check frequently to see if the rice is cooked.
Add the coconut milk, mint, and coriander.
Remove from the heat, season and sprinkle with grated coconut to serve.
Apple Caramel Muffins


Ingredients:
flour, sugar, cinnamon, baking powder, egg, milk, vanilla, butter, apple

Directions:
In a large bowl mix together first 4 ingredients., In a small bowl blend egg, milk& vanilla., Add melted butter& then pour into mixture& stir-do not overmix., Mix in apples& caramels., Fill muffin cups& bake 20@ 350 or until toothpick comes out clean.
Crock Pot Beef Ragout over Rice


Ingredients:
onions, tomatoes, garlic cloves, quick-cooking tapioca, beef broth, dry red wine, salt, pepper, zucchini

Directions:
Brown beef in oil, drain and put in crock pot., Add onions, tomatoes, carrots, garlic and tapioca to the pot., Combine broth, wine and seasonings. Pour over the items in the crock pot., Cook on low for 8 - 10 hours., The last 45 minutes add the zucchini and switch to high heat., Serve over rice.
Chicken in Lettuce Leaves


Ingredients:
chicken breast, cornstarch, salt, green chilies, water chestnuts, celery, carrots, ginger, green onions, garlic, sherry wine, soy sauce, sugar, water, lettuce

Directions:
In a bowl combine chicken, egg white, 1 tablespoon cornstarch and salt together. Cover and refrigerate for 30 minutes.
In another bowl combine next 5 ingredients (chilies - ginger].
In a small bowl or cup combine green onions and garlic.
In a fourth bowl or cup combine sherry, soy sauce, chili paste and sugar.
Blend remaining cornstarch (1 tablespoon] and water in a small cup.
Over high heat, heat oil in a wok or large skillet. When oil starts to smoke add chicken in batches and cook, stirring for 1 1/2 - 3 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
Pour off all but 2 tablespoons of the oil and return wok to high heat. Add water chestnut mixture to wok and cook, stirring constantly for 30 seconds. Stir in green onion mixture and cook stirring for 10 seconds.
Return chicken to wok and cook stirring constantly 30 seconds.
Add sherry mixture and sesame oil.
Restir dissolved cornstarch before adding to wok. Cooking stirring constantly, 30 seconds.
Transfer mixture to a heated bowl.
Spoon mixture into lettuce leaves, and fold over to enclose mixture.
Serve hot.
Everything Bagel Crescent Bites
Category: uncategorized
By France C

The whole family will love these savory crescent bites! They are super easy to make and are great on their own or as part of your next brunch. Feel free to try different varieties of cream cheese.

Ingredients:
1 (8 ounce) package crescent dough sheet (such as Pillsbury®)
4 ounces garlic and herb cream cheese spread (such as Philadelphia®)
1 large egg
1 tablespoon water
2 teaspoons everything bagel seasoning

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Unroll dough on a clean surface. Roll out dough, if necessary, into a 8x12-inch rectangle. Using a pizza cutter or knife, cut the dough into 6 rows by 4 rows to make 24 squares. Divide cream cheese amongst each square, placing approximately 3/4 teaspoon in the middle of each. Bring all 4 corners up over the cheese and pinch the corners together lightly; place on the prepared baking sheet. Whisk together egg and water and lightly brush over each crescent bite. Sprinkle with bagel seasoning. Bake in the preheated oven until lightly browned, 10 to 12 minutes. Let cool slightly before eating as filling will be hot.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 24 crescent bites

Calories: 58.2
Fat: 3.7 g
Saturated fat: 1.6 g
Carbohydrates: 4 g
Sugars: 0.8 g
Protein: 1.1 g
Cholesterol: 12.3 mg
Sodium: 130.5 mg
Old Kentucky Favorite Potato Salad


Ingredients:
potatoes, celery, onion, mayonnaise, sugar, cider vinegar, milk, celery seed, paprika

Directions:
In large bowl, mix potatoes and the 4 diced eggs., Add celery, onion,and relish., In small bowl mix mayo, sugar, vinegar, milk, celery seed and garlic salt., Slice remaining egg over potato salad and sprinkle with paprika.
Creamy Ham and Penne Pasta


Ingredients:
dry penne pasta, frozen green pea, reduced-fat cream cheese, sharp cheddar cheese, lean ham

Directions:
Cook pasta according to package directions, omitting salt; add peas last 2 minutes of cook time. Drain; set aside and keep warm.
In pan used for pasta, combine all remaining ingredients. Cook and stir over medium heat until cheese melts and mixture is bubbly. Stir in pasta and peas.
COOK'S TIPS: If your family prefers more heat, use Ro*Tel® Original Diced Tomatoes & Green Chilies.
Crispy Peanut Butter Cookies


Ingredients:
flour, baking powder, baking soda, salt, peanut butter, sugar, brown sugar, eggs, vanilla

Directions:
Sift together flour, baking powder, baking soda and salt.
In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth.
Beat in sugars until blended.
Beat in eggs and vanilla.
Add flour mixture and beat well.
If necessary, chill dough.
Shape into 1 inch balls.
Roll into sugar.
Place on ungreased cookie sheet, 2 inches apart.
Flatten with fork, making criss cross pattern.
Bake 350*.
12 minutes or until lightly browned.
Peanut Butter Crackles: Follow basic recipe.
Roll into sugar before placing on cookie sheet.
Do not flatten.
Bake 15- 18 minutes.
Immediately press chocolate candy kiss firmly into top of each cookie.
Cookie will crack around edges.
Green Beans with Cherry Tomatoes
Category: side-dish
By STARNETSA

These beans are briefly boiled and tossed with cherry tomatoes in a buttery basil sauce to make the most yummy green beans ever! We serve these at Easter Dinner every year but are a delicious accent to any meal.

Ingredients:
1 ½ pounds green beans, trimmed and cut into 2 inch pieces
1 ½ cups water
¼ cup butter
1 tablespoon sugar
¾ teaspoon garlic salt
¼ teaspoon pepper
1 ½ teaspoons chopped fresh basil
2 cups cherry tomato halves

Directions:
Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside. Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 122.1
Fat: 8 g
Saturated fat: 4.9 g
Carbohydrates: 12.6 g
Sugars: 3.7 g
Dietary fiber: 4.4 g
Protein: 2.6 g
Cholesterol: 20.3 mg
Sodium: 294.1 mg
Egg Salad Sandwiches
Category: salad
By Sara Slade

Mustard powder, dill weed, garlic powder, and onion flakes are combined in this amazing egg salad. I've always had rave reviews of this great sandwich salad. Best served chilled, on white or wheat bread.

Ingredients:
8  hard-cooked eggs, diced
1 cup mayonnaise
¼ cup dried onion flakes
½ teaspoon salt
1 teaspoon mustard powder
¼ teaspoon garlic powder
¼ teaspoon black pepper
1 teaspoon dill weed
8 slices white bread

Directions:
In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.

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

Calories: 700.7
Fat: 56.2 g
Saturated fat: 10.2 g
Carbohydrates: 31.6 g
Sugars: 5.2 g
Dietary fiber: 1.6 g
Protein: 17.5 g
Cholesterol: 444.9 mg
Sodium: 1069 mg
Danish Spiced Rye Bread (Sigtebrod)
Category: breakfast-and-brunch
By WOLSELEY

This is a traditional Danish rye bread made easy with the use of a bread machine. (It can be made using traditional methods, of course.) The bread is highly spiced so makes a perfect accompaniment for Danish open faced sandwiches (smorebrod) and is usually seen served on a Christmas holiday table.  Perfect for those people who like a spiced twist to their daily bread.

Ingredients:
1 cup milk
1 cup water
3 tablespoons butter
½ cup light molasses
⅓ cup white sugar
1 tablespoon grated orange zest
1 tablespoon fennel seed
1 tablespoon anise seed
1 tablespoon caraway seed
1 tablespoon cardamom
1 teaspoon salt
2 (.25 ounce) packages active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
2 cups rye flour
5 cups all-purpose flour
3 tablespoons butter, melted

Directions:
Heat milk in a medium saucepan until scalding and small bubbles are forming around the edges, but just before the milk reaches a boil. Remove pan from heat and stir in the water, butter, molasses, sugar, orange zest, anise seed, caraway seed, cardamom and salt; allow to step and cool 30 minutes at room temperature. In a bread maker, stir the yeast into the warm water and let sit for 5 minutes. Pour the cooled milk and spice mixture into the bread machine with the yeast mixture. Add the flour to the bread machine. Run the bread machine on the dough cycle. Grease two 9x5 inch loaf pans. When the dough cycle is complete, remove the dough from the machine, divide in half, form into 2 loaves, and place in the prepared loaf pans. Cover and allow to rise for 30 minutes, or until your finger leaves a small dent when you poke the loaves. Preheat oven to 375  degrees F (190 degrees C). Bake the loaves until they sound hollow when tapped on the bottom,  35 to 40 minutes. Brush the hot loaves with melted butter; cool before serving.

Prep time: 20 mins
Cook time: 35 mins
Total time: 3 hrs 25 mins
Yields: 2 loaves

Calories: 287.1
Fat: 5.5 g
Saturated fat: 3 g
Carbohydrates: 53.5 g
Sugars: 10.8 g
Dietary fiber: 3.6 g
Protein: 6.4 g
Cholesterol: 12.7 mg
Sodium: 188.7 mg