xiaoxl/recipe_data huggingface dataset:
No-Peek Beef Stew
Category: soups-stews-and-chili
By Lovesmurfs

A real standard in our household -- great for company, and my husband always raves! NOOOOOO preparation (except opening cans!). Cooks all day in the slow cooker, and then YUM! Serve over rice or noodles.

Ingredients:
2 pounds beef stew meat, cut into 1 inch cubes
1 (10.5 ounce) can condensed French onion soup
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms, drained
½ cup dry red wine

Directions:
Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms and dry red wine into a slow cooker. Cover and cook on low for 8 hours.

Prep time: 28 mins
Cook time: 8 hrs
Total time: 8 hrs 28 mins
Yields: 6 servings

Calories: 381.5
Fat: 24.3 g
Saturated fat: 9 g
Carbohydrates: 9.3 g
Sugars: 3.2 g
Dietary fiber: 0.9 g
Protein: 27 g
Cholesterol: 85.4 mg
Sodium: 904.5 mg
Chicken and Feta Burgers
Category: meat-and-poultry
By Jeanette

These Mediterranean-inspired chicken patties are a light contrast to your beef burgers and complement any backyard get-together. If you use all-breast meat, add some olive oil to the meat mixture so they don't dry out. You could also use 2 tablespoons chopped Kalamata olives instead of the tapenade. Use tzatziki sauce on top to stay with the Mediterranean flavors or use a sesame dressing with shredded lettuce for an Asian taste.

Ingredients:
1 ½ pounds ground chicken
3 tablespoons chopped fresh oregano
1 tablespoon Kalamata-olive tapenade
2 ounces crumbled feta cheese
1 ½ tablespoons crushed garlic
¼ teaspoon kosher salt
⅛ tablespoon coarse-ground black pepper

Directions:
Mix chicken, oregano, tapenade, feta cheese, and garlic together in a bowl; form into 4 patties. Season burgers with salt and pepper. Preheat an outdoor grill for high heat and lightly oil the grate with olive oil. Cook patties until charred on bottom, about 5 minutes. Flip the burgers and finish cooking, refraining from flattening with your spatula until no longer pink in the middle, about 5 minutes more. Drain on a plate lined with paper towels before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 burgers

Calories: 265.1
Fat: 9.1 g
Saturated fat: 3.7 g
Carbohydrates: 2.9 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 40.5 g
Cholesterol: 116.5 mg
Sodium: 401.2 mg
Potato Nachos With Cilantro Sour Cream


Ingredients:
potatoes, queso blanco, pico de gallo, green onion, sour cream, cilantro, lime juice

Directions:
Combine sour cream, cilantro and lime juice. Set aside.
Place potatoes in a deep fryer or a heavy pan with 1/4" of hot oil . Fry until golden brown. Remove and drain oil.
Pour about 1/4 c of queso blanco on a plate. Arrange potatoes on top of the queso.
Drizzle potatoes with more queso, then top with the pico de gallo, cheddar cheese, bacon, green onions and pepperoncini.
Serve with the sour cream on the side for dipping/smothering.
Adjust items to your own flavor preferences.
Jamie Oliver's World's Best Baked Onions


Ingredients:
olive oil, garlic cloves, fresh rosemary, heavy cream, parmesan cheese, sea salt, fresh ground black pepper, pancetta, bacon

Directions:
Boil the onions in plenty of water for 15 minutes or until slightly tender.
Remove the onions from the pan and allow to cool.
With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
Finely chop these removed sections of the onion and add to the rest of the chopped onion.
Preheat the oven to 400°F.
Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
Stir in the Parmesan and season.
Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
I presume he is suggesting topping the baked onions with cheese.
When the onions are cooked right through, remove and serve.
Flax Seed Cracker Bread


Ingredients:
whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt, butter, margarine, buttermilk, flax seeds, sesame seeds

Directions:
Heat oven to 375°F.
Combine whole wheat flour, flour, sugar, baking powder, baking soda and salt in large bowl.
Mix in butter or margarine with fork until mixture resembles coarse crumbs.
Add buttermilk; stir just until flour is moistened.
Stir in flax seed.
Place dough on lightly floured surface; knead 3 to 5 times until smooth.
Divide dough in half.
Roll out each half with floured rolling pin or pat each half with floured fingers into 13x11" rectangle on greased baking sheets.
Prick all over with fork.
Bake for 12-15 minutes or until golden brown.
Cool completely.
Break into pieces.
*Tip: Flax seeds, when used as whole seeds, add texture to foods. Ground seeds give the most nutritional benefit and are a primary source or omega-3 and omega-6 fatty acids.
Peanut Butter Cream Cheese Frosting


Ingredients:
creamy peanut butter, vanilla, cream cheese, powdered sugar

Directions:
Beat PB, whipping cream, vanilla and cream cheese in medium bowl on medium speed until fluffy.
Gradually beat in powdered sugar on low speed until smooth.
Asian-Style Pumpkin Soup.


Ingredients:
olive oil, pumpkin, light coconut milk, fish sauce, lemon juice, brown sugar, Thai basil

Directions:
Heat oil in a large saucepan over medium heat., Add the onion and cook, stirring for 5 mins or until softened., Add the pumpkin and stock and bring to the oil., Reduce heat to low., Simmer for 25 mins or until tender., Using a wand blender or a food processor, puree the pumpkin mixture., Return to pan over low heat., Add the coconut milk, fish sauce, lemon juice, chili sauce and sugar., Cook, stirring for 2 mins or until combined and heated through., Ladle into warmed bowls and top with snow pea spouts and basil., Serve.
Rosemary Roasted Chicken With Potatoes


Ingredients:
olive oil, paprika, rosemary, garlic, black pepper, salt, chicken breast halves, small red potatoes

Directions:
Preheat oven to 425 degrees.
Mix oil, and seasonings in a large bowl.  Add chicken and potatoes; toss to coat.
Line 15x10x1-inch baking pan with foil and spray with no-stick cooking spray.
Arrange chicken and potatoes in single layer in pan.
Roast in oven for 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.
Farmhouse Bed and Breakfast Apricot Scones


Ingredients:
flour, quick-cooking oats, sugar, baking powder, salt, butter, eggs, sour cream, milk, brown sugar, quick-cooking oats, butter, sugar

Directions:
Preheat oven to 400; seasoned baking stone or greased cookie sheet; set aside.
In a bowl, combine dry ingredients; cut in butter.
In a small bowl, combine eggs; reserve ONE TABLESPOON for glazing; set aside.
In another bowl, combine sour cream, milk and eggs; add apricots; stir into crumb mixture until dough clings together.
Turn onto lightly floured table, knead 12-15 times; divide down into two portions.
Pat one portion into a 6-7 inch disk on the baking sheet.
Combine filling ingredients, sprinkle over first disk in pan to within 1/2-inch of edge.
Pat remaining down into matching disk, place over filling, softly pinch edges, but don't worry if they're not sealed.
Glaze top with reserved 1 T. egg, sprinkle with additional sugar (brown or white]; cut into wedges, leaving in place on pan.
Bake for 15-20 minutes (golden brown].
Cool slightly, break apart carefully; serve warm with honey and apricot jam.
VARIATION:  try dried cranberries for a tangy eye-opening breakfast treat!
Mussels in Tomatoe Sauce


Ingredients:
mussels, onion, garlic, butter, ghee, chopped tomatoes, water

Directions:
"Simmer all ingredients but mussels.  Once onions are tender add the mussels and simmer until the muscles open up.  We use bread to sop up this delicious sauce."
Roll-Out Crust Apple Slab Pie


Ingredients:
granny smith apples, gala apples, golden delicious apples, granulated sugar, salt, unsalted butter, minute tapioca, ground cinnamon, ground nutmeg, lemon juice

Directions:
For the pie: Combine apples, sugar and salt in colander set over large bowl. Let sit, tossing occasionally, until apples, release their juices, about 30 minutes. Press gently on apples to extract liquid and reserve ¾ cup juice.
Adjust oven rack to lower middle position and heat oven to 350 degrees.
Pulse crackers and remaining sugar in food processor until finely ground. Dust work surface with cracker mixture, brush half of one pie round with water, overlap with second pie round, and dust top with cracker mixture. Roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. Brush dough with butter and refrigerate; roll out top crust in the same way.
Toss drained apples with tapioca, cinnamon, nutmeg and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten. Brush edges of bottom crust with water, and arrange top crust on pie. Press crusts together and use a paring knife to trim any excess dough. Use fork to crimp and seal outside adge of pie, then to pierce top of pie at 2-inch intervals. Bake until pie is golden brown and juices are bubbling, about 1 hour. Transfer to wire rack and let cool.
For the glaze: While pie is cooling, simmer reserved apple juice in saucepan over medium heat until syrupy and reduced to ¼ cup, about 6 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in confectioners’ sugar and brush glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer.
Peach Fuzz Big Buzz


Ingredients:
"vodka"

Directions:
Slice peaches and remove pit, leaving skin on., Place pink lemonade concentrate, vodka, and peaches in blender., Fill blender up with ice and blend until smooth and slushy., Add more ice if you prefer.
Caramelized Onion and Potato Soup


Ingredients:
onions, vegetable broth, potatoes

Directions:
Heat the oil in a pressure cooker (without lid] over medium heat. Add the onions and cook for quite a long time to caramelize. The exact timing will depend on how sweet your onions are. Mine weren't sweet at all so the process took about 40 minutes. The way to caramelize is to cook the onions slowly over medium heat - perhaps adding a bit of veggie broth if they start to stick to the pan. You're looking for a nice deep brown color both on the onions and on the pan- that's the sugar coming out of the onion.
After the onions are nice and brown and the bottom of the pan is looking very brown add the potatoes. Stir and cook for about 5 minutes - to give the potatoes a bit of that nice roasted flavor.
Cover with the veggie broth. Raise the heat to high and lock on the pressure cooker lid. Bring to high pressure, then immediately turn off the heat. Allow the pressure to reduce naturally. Remove lid.
Using an immersion blender, blend the soup thoroughly. Serve immediately - maybe with some nice crusty bread.
Turkey Meatballs in Tomato Sauce


Ingredients:
flat leaf parsley, eggs, romano cheese, salt, fresh ground black pepper, ground turkey, olive oil, tomato sauce

Directions:
Mix together bread crumbs,parsley, eggs, milk, 1/2 cup of the cheese, salt and pepper.
Add ground turkey, stir gently to combine. Be careful not to overwork the meat.
Shape into bite size balls.
Heat oil in a large skiller under medium high heat.
Add meatballs until browned, about 3 minutes.
Add tomato sauce and bring to a boil.
Reduce heat and simmer, about 5 minutes.
Sprinkle remaining cheese on top.
Big Island Paniolo Tri-Tip Steak


Ingredients:
rock salt, garlic cloves, fresh ginger, soy sauce, brown sugar, pepper

Directions:
Combine salt, garlic, ginger, soy sauce, brown sugar, sesame oil, and pepper in a large bowl.
Add steak.
Cover and let marinate for 1 hour.
Preheat grill to medium.
Grill steaks to desired degree of doneness, about 4-5 minute per side for medium rare.
Peppermint Cookies


Ingredients:
brown sugar, sugar, milk, vanilla extract, egg, salt, baking soda

Directions:
HEAT oven to 350ºF.
BEAT shortening, brown sugar, sugar, milk and vanilla in large bowl of electric mixer on medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture at low speed just until blended. Stir in 1/2 cup crushed candy. Shape into 1-inch balls. Place 2-inches apart on ungreased baking sheet.
BAKE 8 to 10 minutes or until lightly browned. Immediately sprinkle each cookie with about 1/4 teaspoon crushed candy. Cool 2 minutes. Remove to rack to cool completely.
TIP - To have enough crushed candy for this recipe, use 9 medium candy canes or 36 peppermint hard candies.
Apple Pancake
Category: breakfast-and-brunch
By starmaster25

This is as close as I have found to the apple pancake at the Original Pancake House. A fluffy, sweet pancake. Excellent with a scoop of vanilla ice cream

Ingredients:
3 tablespoons butter
1 large apple, cored and sliced
½ cup white sugar, divided
2 teaspoons ground cinnamon
4  eggs
⅓ cup milk
⅓ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 pinch salt

Directions:
Preheat oven to 400 degrees F (200 degrees C). Melt butter in an oven-safe skillet over medium heat; cook and stir apple slices, about 1/4 cup sugar, and cinnamon in butter until apples are tender, about 5 minutes. Beat eggs, milk, flour, remaining 1/4 cup sugar, baking powder, vanilla extract, and salt in a large bowl until batter is smooth; pour batter evenly over apples. Bake in the preheated oven until golden brown, about 10 minutes. Run a spatula around the edges of the pancake to loosen. Invert skillet over a large plate to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 653.6
Fat: 28.4 g
Saturated fat: 14.6 g
Carbohydrates: 86 g
Sugars: 64 g
Dietary fiber: 4.3 g
Protein: 16.6 g
Cholesterol: 421 mg
Sodium: 525.1 mg
Grilled Asparagus With Lemon & Mint


Ingredients:
fresh asparagus, olive oil, lemon juice, mint leaf

Directions:
About 30 minutes prior to grilling, combine olive oil, lemon juice, and mint., Brush fresh asparagus with olive oil marinade and allow to sit., Heat up grill and place asparagus on grill with tongs., Sprinkle with salt and pepper and cook for about 5-7 minutes., Serve immediately.
Tortilla Chip Cornbread


Ingredients:
corn tortilla chips, flour, sugar, baking powder, butter, margarine, milk, egg

Directions:
Note: pulse tortilla chips in a blender or food processor to get them finely crushed.  It's okay if they aren't as finely crushed as cornmeal; just get them as small as you can.
Mix dry ingredients in a medium bowl.
In a separate bowl, mix butter/margarine, milk and egg.
Pour wet ingredients into dry, and stir just until combined.  Mixture may be slightly lumpy. Pour batter into a greased 8x8-inch square baking dish.
Bake at 400 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Drunk Chicken


Ingredients:
chicken breasts, wine, rice

Directions:
Preheat the oven to 350 degrees Farenheit.
In a large bowl, combine the Cream of Chicken, Celerey, and Mushroom soups with one can's worth of wine.
Place the chicken breasts in a baking dish and pour sauce mixture overtop so that it covers the chicken.
When the oven is heated, place the dish in the oven, bake for two hours.
While baking the chicken, cook 3/4 cup of rice.
Serve chicken over rice, pour spoonfuls of additional sauce overtop or mix with rice separately.
Potato, Corn & Cucumber Salad


Ingredients:
cucumber, potatoes, spring onions

Directions:
Remove seeds from cucumber & slice finely., Combine with potatoes, corn & onions., Stir through sufficient dressing & chill.
Granny's Banana Bread
Category: breakfast-and-brunch
By TERRIFEV

My Great-Grandma used to make this for us whenever we would spend the night at her cabin in Paris, Arkansas. I make it now for my kids and it brings back such wonderful memories! It's absolutely magnificent warm with some sweetened butter.

Ingredients:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup white sugar
2  eggs
⅓ cup unsweetened applesauce
4  ripe bananas, mashed
1 tablespoon vanilla extract
1 cup raisins  (Optional)
1 cup chopped walnuts  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour a 9x5 inch loaf pan. In a large bowl, stir together flour, baking soda, cinnamon, nutmeg and white sugar. Stir in eggs, applesauce, bananas and vanilla extract. Fold in raisins and nuts if desired. Pour batter into prepared pan. Bake in preheated oven for 45 to 60 minutes, until a knife inserted into center of the loaf comes out clean.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 -9x5 inch loaf

Calories: 298.4
Fat: 7.7 g
Saturated fat: 1 g
Carbohydrates: 53.8 g
Sugars: 22.6 g
Dietary fiber: 2.8 g
Protein: 5.6 g
Cholesterol: 35.3 mg
Sodium: 117.8 mg
Cheesy Chicken Dip
Category: appetizers-and-snacks
By AshleyNicole

This is a favorite recipe, perfect for get-togethers or tailgating. Be prepared to provide copies of the recipe to your friends because they'll be sure to ask! Serve with tortilla chips or crackers.

Ingredients:
2 (10 ounce) cans chicken breast, drained
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound pepperjack cheese, shredded
1 (8 ounce) package cream cheese
1 cup cubed processed cheese food (such as Velveeta®)
½ cup shredded Mexican cheese blend

Directions:
Mix chicken, cream of chicken soup, diced tomatoes with green chile peppers, pepperjack cheese, cream cheese, cubed cheese food, and Mexican cheese blend in a 2-quart microwave-safe bowl. Heat in microwave in 30 to 60 second intervals, stirring between each interval, until the cheese is all melted and can be stirred into a smooth mixture, about 5 minutes; transfer to a slow cooker set to Low to keep warm while serving.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 20 servings

Calories: 187.8
Fat: 14 g
Saturated fat: 7.4 g
Carbohydrates: 3.1 g
Sugars: 0.8 g
Dietary fiber: 0.1 g
Protein: 12.2 g
Cholesterol: 53.4 mg
Sodium: 536.4 mg
Strawberry Figs


Ingredients:
figs, sugar, strawberry Jell-O gelatin dessert

Directions:
Bring all ingredients to a boil and boil for 3 minutes.
Stir constantly.
Put in jars and heat seal.
Turn upside down for 5 minutes and then sit upright or process with a 5 minute hot water bath to seal.
Allow to cool before removing rings.
Brazilian Avocado Shake


Ingredients:
avocado, milk, sugar

Directions:
Add all ingredients into a blender and blend on high for about a minute., Enjoy!
Toddler Chicken Hash


Ingredients:
white meat chicken, carrots, canned sliced potatoes, olive oil

Directions:
Heat oil in a pan., Drain all three cans of ingredients., Sauté over med-high heat until lightly browned.
Cheesy Italian Chicken


Ingredients:
parmesan cheese, eggs, black pepper, chicken breast halves, olive oil, butter

Directions:
Blend the bread crumbs & the cheese together with 1/2 of the teaspoon of black pepper and set aside.
Beat the eggs together and add the other 1/2 teaspoon of black pepper.
Split each breast in half width wise so that you will have 4 thin pieces of chicken.
Heat the olive oil and the butter in a large skillet until medium hot.
Dip each piece of chicken into the egg mixture then into the breading mixture, being sure to put as much breading as possible on each side -- patting helps.
Place the chicken in the skillet.
Brown well on both sides, cooking time is a approximate depends on size of meat.
Drain on Paper Towels & Enjoy.
Because the chicken pieces are thin they will cook quickly and be done in a very short time.
Vegan Brownies


Ingredients:
all-purpose flour, sugar, cocoa powder, baking powder, unsweetened applesauce, canola oil, soymilk, vinegar

Directions:
Preheat he oven to 350F or to 325F for convection oven., Brush a square pan 8"x8" with cooking oil and sprinkle the bottom with flour., Mix the ingredients in the order of the recipe until smooth., Bake for 50 minutes or for 35 minutes in a convection oven., Cool completely before cutting.
Amaretto Yum Yums


Ingredients:
light corn syrup, sugar, instant coffee, hot water, Amaretto, walnuts

Directions:
Combine chocolate chips, corn syrup, sugar, instant coffee and water in a heavy saucepan.
Heat over low flame until chocolate is melted, stirring constantly. Remove from heat.
Stir in Amaretto, cookie crumbs and walnuts. Cover and chill for 30 minutes.
Shape chilled mixture into 1-inch balls; roll in cocoa.
Store tightly covered in the refrigerator.
Cold Pesto Pasta Salad


Ingredients:
penne pasta, grape tomatoes, frozen whole kernel corn, green bell pepper, pesto sauce, parmesan cheese

Directions:
In a large heavy-bottomed pot cook pasta according to the package directions., Drain pasta and rinse with cold water and drain again., In a large bowl, combine pasta, tomatoes, corn, bell pepper, and pesto., toss., top with parmesan.
Cheese-Stuffed Pork Tenderloin
Category: meat-and-poultry
By Melanie

My husband showed up at home with a huge case of pork tenderloin. After a little figuring, this is the best of the best recipes that I was able to come up with. It was a big hit at our house and is easily doubled.

Ingredients:
2  green onions, chopped
2 slices cooked bacon, crumbled
3 tablespoons shredded Cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons frozen chopped spinach
2 tablespoons finely chopped white mushrooms
¼ teaspoon chopped garlic
1 pinch dried parsley
salt and ground black pepper to taste
1  pork tenderloin, butterflied and pounded flat
1 cup dry bread crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet. Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 3 servings

Calories: 348.5
Fat: 11.7 g
Saturated fat: 5.5 g
Carbohydrates: 27.7 g
Sugars: 2.7 g
Dietary fiber: 2.2 g
Protein: 31.6 g
Cholesterol: 84.8 mg
Sodium: 403.1 mg
Grandma VanDoren's White Bread
Category: bread
By Marilyn VanDoren Sim

What Grandma used to make!  Our family's favorite.  The recipe was never written down (that I know of) until she shared it with me when she was in her 90's.

Ingredients:
3 cups warm water
3 tablespoons active dry yeast
3 teaspoons salt
4 tablespoons vegetable oil
½ cup white sugar
8 cups bread flour

Directions:
In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour.  Mix thoroughly, and let sponge rise until doubled in size. Gradually add about 4 cups flour, kneading until smooth.  Place dough in a greased bowl, and turn several times to coat.  Cover with a damp cloth.  Allow to rise until doubled. Punch down the dough, let it rest a few minutes.  Divide dough into three equal parts.  Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans.  Let rise until almost doubled. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

Yields: 3 - 1 1/2 pound loaves

Calories: 137.1
Fat: 2.1 g
Saturated fat: 0.3 g
Carbohydrates: 25.2 g
Sugars: 2.9 g
Dietary fiber: 0.9 g
Protein: 4 g
Sodium: 195.5 mg