xiaoxl/recipe_data huggingface dataset:
Shrimp With Black Beans in Lobster Sauce


Ingredients:
large shrimp, coarse salt, preserved black beans, garlic cloves, ginger, rice wine, ground pork, soy sauce, dark soy sauce, oyster sauce, tapioca starch, eggs, scallions

Directions:
PREPARATION.
The shrimp- Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein], butterfly, place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and then set aside for 15 or more minutes.
The salted black beans- Rinse the beans briefly, place in a small bowl, add minced garlic, graded ginger, 1-2 tablespoons rice wine (2 cover] and then set aside to soak for 15 minutes.
The ground pork- In a bowl add the ground pork, 1 tablespoon soy sauce, mix and then set aside.
The stock- In a bowl add the stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, stir and then set aside.
The thickening agent- In a small bowl add the tapioca powder (or cornstarch] with water, stir and then set aside.
The eggs- In a small bowl add the eggs, with the water, mix lightly and then set aside.
The scallions- Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
The sesame oil- In a small frying pan heat 2 tablespoons sesame oil, keep warm and then set aside in the frying pan (to be heated later and used after the eggs are added], as an option see the notes below.
COOKING INSTRUCTIONS.
In a Teflon pan (or wok] add 1 tablespoons peanut oil and when medium hot add the shrimp, stir-fry until the shrimp turns pink, do not overcook, remove and set aside.
Next mash the salted black beans mixture a little, then add 1 tablespoons of oil to a clean Teflon pan (or wok] and when medium hot add the salted black bean mixture, then stir-fry until it starts to release its aroma.
Next add the pork mixture and stir-fry until it loses its pink coloring.
Next add the stock and stir-fry until boiling.
Next re-stir the tapioca powder (or cornstarch], add to the pan and stir-fry to thicken the sauce.
Next add the pre-cooked shrimp and cook for about a minute.
While the shrimp is re-heating, heat the sesame oil until almost smoking and then set aside (in preparation to add on top of the eggs in order to set].
Next add the egg mixture on top of the sauce.
Then pour the heated sesame oil on top of the egg mixture to set/cook briefly (eggs should remain somewhat runny and do not stir the eggs into the sauce].
Then add the scallions.
Finally ladle the shrimp and sauce into a dish and try to retain some of the "set" egg on top for appearance.  Serve and enjoy.
NOTES:
Instead of using heated sesame oil, do not heat the oil (step # 9, 17] but add to the sauce in step #19 and stir once. Then add the eggs on top and use a cover to let steam "set" cook the eggs. However, this will increase the cooking time and you might overcook the shrimp.
Serve with white rice on the side.
Big  Belly Busting Breakfast Burritos!


Ingredients:
burrito-size flour tortillas, monterey jack cheese, chorizo sausage, eggs, bacon, bacon fat, sour cream

Directions:
Poke holes in potatoes with fork and cook in microwave until tender. Chop into small bite size pieces and season with salt and pepper.
Fry the bacon until done and chop into chunks, set aside.
Put chopped potatoes in the bacon fat and turn heat to medium-low stirring occasionally.
In a seperate pan, heat up chorizo on medium heat until chorizo is hot and has melted in the pan.
Crack in the eggs into the chorizo and reduce to medium heat stirring until eggs are of desired consistency.
Meanwhile, heat up tortillas.
assemble: On a warm tortilla place half the egg mixture, potato, cheese, bacon, and sourcream if desired.
Enjoy!
Grandma Kay's Chicken Enchiladas
Category: world-cuisine
By swannkitten

A simple but tasty enchilada recipe. A family favorite.

Ingredients:
8  skinless, boneless chicken breast halves
1 (8 ounce) package shredded Colby-Monterey Jack cheese
½ (4 ounce) can chopped green chile peppers, drained  (Optional)
24  flour tortillas
2 (10.75 ounce) cans  cream of chicken soup
2 cups half and half
1 cup chicken broth
1 (8 ounce) package shredded Colby-Monterey Jack cheese, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish. Place the chicken breasts in a saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the center, about 15 minutes. Remove from the pan, drain, and shred with two forks. Place the shredded chicken into a bowl and mix with 8 ounces of Colby-Monterey Jack cheese and canned green chilies. Spoon about 3 tablespoons of chicken mixture in a line down the center of each tortilla and fold the tortilla in half, enclosing the filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down. In a bowl, whisk together the soup, half-and-half, chicken broth, and about 1/3 of the 2nd package of shredded Colby-Monterey Jack cheese. Pour the sauce over the enchiladas, sprinkle remaining Colby-Monterey Jack cheese over the casserole, and let stand for 10 to 15 minutes. Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 12 servings

Calories: 641.7
Fat: 28.2 g
Saturated fat: 14.3 g
Carbohydrates: 61.3 g
Sugars: 0.5 g
Dietary fiber: 3.3 g
Protein: 34.7 g
Cholesterol: 95.7 mg
Sodium: 1194.9 mg
Pickled Eggs


Ingredients:
eggs, vinegar, water, sugar, salt

Directions:
Boil the eggs for 8-10 minutes;let them completely cool and then peel.
Place eggs in a large sanitized glass jar.
Combine the remaining ingredients and boil the brine for 5 minutes.
Allow the brine to cool for a bit and then pour over the eggs.
Cover tightly and let stand for 5- 7 days before using.
Gingerbread Cheesecake Bars
Category: desserts
By My Hot Southern Mess

These cheesecake bars are packed full of gingerbread flavor that gingerbread lovers won't be able to get enough of.

Ingredients:
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1  egg
¼ cup molasses
1 tablespoon water
2 (8 ounce) packages cream cheese
½ cup powdered sugar
½ cup brown sugar
6 tablespoons molasses
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
3 cups whipped topping  (Optional)
2 tablespoons whipped topping, or to taste  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Sift together flour, ginger, baking soda, cinnamon, cloves, and salt for the cookie base in a bowl. Cream margarine and white sugar in a large bowl with an electric mixer until light and fluffy. Add egg and beat until well combined. Stir in molasses and water. Gradually stir flour mixture into the molasses mixture. Transfer dough to a 9x13-inch pan, patting it down so it covers the entire bottom of the pan. Bake in the preheated oven until lightly browned, 25 to 30 minutes. Allow to cool completely. Beat cream cheese, powdered sugar, and brown sugar for the filling in a large bowl with an electric mixer until smooth. Add molasses, ginger, cinnamon, nutmeg, and cloves and stir, scraping down the sides of the bowl, until mixture is smooth. Fold in 3 cups whipped topping until well combined. Spread filling into the cooled cookie base. Cover with plastic wrap and refrigerate until set, at least 4 hours or overnight. Garnish with remaining whipped topping before serving.

Prep time: 25 mins
Cook time: 25 mins
Total time: 4 hrs 50 mins
Yields: 24 bars

Calories: 261.5
Fat: 14.2 g
Saturated fat: 6.3 g
Carbohydrates: 31.2 g
Sugars: 19.3 g
Dietary fiber: 0.5 g
Protein: 3.2 g
Cholesterol: 34.2 mg
Sodium: 215.2 mg
Accidental Pecan Bars


Ingredients:
butter, margarine, brown sugar, egg, flour, baking powder, salt, unsalted butter, brown sugar, corn syrup, eggs, pure vanilla extract, heavy cream, pecans

Directions:
To make crust, mix butter, brown sugar, egg, flour, baking powder, and salt until crumbly.
Press into a large 10x15 baking dish.
Bake at 350° for 20 minutes.
To make filling, wait until the crust is almost done.
Blend the melted butter, brown sugar, corn syrup, eggs, and cream.
Add the vanilla.  Stir in pecans.
Pour over crust.
Bake at 350º for about thirty minutes until the filling begins to set.
Cool slightly in pan and cut in squares.
Rustic Whole Wheat Bread
Category: bread
By Jan Mowbray

Much quicker than the usual recipes, these loaves of whole wheat bread can be ready to eat in a little over an hour. Easy, quick and delicious.

Ingredients:
3 cups all-purpose flour
3 cups whole wheat flour
¼ cup brown sugar
2 tablespoons instant yeast
1 ½ teaspoons salt
3 ½ cups warm water (110 to 120 degrees F)
2 tablespoons vegetable oil

Directions:
Stir all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt together in the bowl of an electric mixer fitted with a dough hook attachment. Whisk water and oil together in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball. Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet; cover with a towel, and let rise until doubled in size, about 25 minutes. Preheat oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife. Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from oven to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 3 small round loaves or 2 large loaves

Calories: 126.5
Fat: 1.6 g
Saturated fat: 0.2 g
Carbohydrates: 24.7 g
Sugars: 1.6 g
Dietary fiber: 2.5 g
Protein: 4.1 g
Sodium: 148.4 mg
Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)
Category: bread
By allison125

Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat.  I concocted this on a whim one afternoon, and after one bite, I knew it was one for the books! Simple, elegant, and delicious.

Ingredients:
1 (17.25 ounce) package frozen puff pastry, thawed
6 tablespoons chocolate hazelnut spread
3 tablespoons all fruit raspberry jam
1  egg, beaten
¼ cup confectioners' sugar for dusting  (Optional)

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds. Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart. Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.

Prep time: 20 mins
Cook time: 18 mins
Total time: 38 mins
Yields: 18 pastries

Calories: 189.4
Fat: 12 g
Saturated fat: 2.8 g
Carbohydrates: 18.1 g
Sugars: 5.7 g
Dietary fiber: 0.6 g
Protein: 2.6 g
Cholesterol: 10.3 mg
Sodium: 76.1 mg
Easy Deviled Egg Sandwiches


Ingredients:
hard-boiled eggs, whole wheat English muffins, mayonnaise, yellow mustard, pickle juice

Directions:
While toasting bread, mix together mayo, mustard and pickle juice.
Peel and cut each egg into 3 or 4 thick slices.
Arrange egg slices on bottom piece of toasted bread and spread mayo mixture on top half.
Put together and either enjoy immediately or freeze individually in freezer bags.
In-a-Pinch Ketchup
Category: side-dish
By outnumbered

I made this one night when I ran out of ketchup and was making a meatloaf.  I kept adding and writing it down, and Voila! I had a homemade ketchup with simple ingredients and went well with just about anything.

Ingredients:
1 (6 ounce) can tomato paste
2 tablespoons white vinegar
5 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon allspice
1 teaspoon salt
1 teaspoon molasses
1 tablespoon corn syrup
1 ¼ cups water

Directions:
Mix together the tomato paste, white vinegar, brown sugar, garlic powder, onion powder, allspice, salt, molasses, corn syrup, and water in a saucepan over low heat; simmer gently until you get the consistency of ketchup, 45 minutes to 1 hour. Taste and adjust salt if necessary before serving.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 1 1/2 cups

Calories: 41
Fat: 0.1 g
Carbohydrates: 10.3 g
Sugars: 8.1 g
Dietary fiber: 0.6 g
Protein: 0.7 g
Sodium: 308.2 mg
Weight Watcher Pesto Sauce


Ingredients:
pine nuts, fresh basil leaves, reduced-sodium chicken broth, parmesan cheese, olive oil, garlic cloves, table salt

Directions:
Place pine nuts in a small skillet and set pan over medium heat. Cook until nuts are golden, shaking pan frequently to prevent burning, about 3 minutes. Transfer nuts to a plate to cool.
In a blender or food processor, combine nuts, basil, broth, cheese, oil, garlic and salt; process until smooth and thick. Yields about 1/4 cup per serving.
Notes.
Pesto is traditionally a basil and pine nut-based sauce that's crammed with olive oil. This version is lightened up by swapping chicken broth for oil. The flavor is fresh and wonderful - spoon it over meat, fish, poultry and vegetables, or toss it with cooked pasta.
Shrimp on Snow Peas With Avocado Citrus Dressing


Ingredients:
jumbo shrimp, lemon juice, salt, snow peas, Hass avocado, pepper, fresh cilantro, cayenne pepper, white wine vinegar

Directions:
Rinse the shrimp in cold water, pat dry, and drizzle with 2 tablespoons of the lemon juice.
Bring a large pot of salted water to a boil. Trim snow peas and remove the strings if necessary. Wash the peas, then toss them into the boiling water for 2 minutes. Drain and immediately plunge them into ice water, then drain again well.
Peel the avocado, cut it in half lengthwise and remove the pit. Cut one avocado half into very small dice and immediately drizzle it with 2 tablespoons of the lemon juice. Season the diced avocado with salt and pepper and place in the refrigerator. Cut the other avocado half into large pieces and place in a blender or food processor with the remaining 1 tablespoon of lemon juice.
Rinse and shake dry the cilantro, remove the stems and puree half the leaves with the avocado in the blender/food processor. Season with salt, pepper and cayenne.
In a large bowl, whisk together the vinegar, oil, salt and pepper to make a dressing. Chop the remaining cilantro leaves coarsely and mix them into the dressing.
Add the snow peas and avocado cubes to the bowl, toss them with the dressing and distribute on 2 plates. Arrange the shrimp on top and garnish each plate with a dollop of avocado puree.
Cowboy Cookies


Ingredients:
all-purpose flour, baking soda, baking powder, salt, butter, sugar, brown sugar, eggs, vanilla extract, old fashioned oats, pecans

Directions:
Preheat oven to 350 degrees and grease baking sheets. In a medium mixing bowl stir together flour, baking soda, baking powder, and salt, set aside.
In a large mixing bowl with an electric mixer on medium speed cream butter and sugars until fluffy. Beat in eggs, one at a time, and vanilla. On low speed gradually add flour mixture and mix just until blended. Stir in oats, chocolate chips, pecans, and coconut.
Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets. Bake for 12 to 14 minutes. Transfer cookies a cooling rack to cool completely.
Easy Creampuffs


Ingredients:
crushed pineapple, Cool Whip, cream cheese

Directions:
With a sharp knife, cut off tops of cookies., Whip cream cheese with an electric mixer, add Cool Whip and mix well., Fold in pineapple., Fill cookies with a blob of cream cheese mixture and replace tops., I've been told they freeze well but I've never done it.
Finnish Beef Liver Bake


Ingredients:
rice, water, milk, salt, onions, butter, raisins, white pepper, marjoram, egg, beef liver

Directions:
Preheat the oven to 175°C.
Boil the rice in the water and milk until the rice is done - not all the liquid is vaporised, you should end up with a watery mixture. Cool.
Chop the onions finely and fry until soft.
In the cooled down rice-milk mixture, mix in the liver, onions, egg, raisins and the spices. The mixture should still be quite runny.
Pour the mixture into a buttered shallow oven dish, put some knobs of butter on top.
Bake for 1-1,5 h until brown.
This would traditionally be served with lingonberry jam, but any red tart jam like cranberry should be good.
Wasabi Green Peas
Category: appetizers-and-snacks
By JANAT

A spicy choice for snack food when you need to crunch on something.  Great to put out at a party or have next to you at your computer. If you really love wasabi, you may wish to double or triple the coating mixture.

Ingredients:
3 cups dried whole peas
1 ½ cups Mirepoix (diced celery, carrots and onion)
3 tablespoons olive oil
salt to taste
¼ teaspoon onion salt, or to taste
½ teaspoon garlic powder, or to taste
¼ cup wasabi powder
2 tablespoons tahini (sesame-seed paste)
2 tablespoons rice vinegar
1 teaspoon Dijon mustard

Directions:
Soak the dried peas overnight, then rinse and drain. Place peas in a large pot with enough water to cover by a couple of inches. Add the Mirepoix, and bring to a boil. Cook until tender, about 1 hour. Preheat the oven to 200 degrees F (95 degrees C). Coat a large cookie sheet with olive oil. It helps to use a cookie sheet with sides to keep them from rolling off. Drain the peas, and transfer to the cookie sheet. Roll them around in the oil by tilting the pan, or stir with your hand. Bake for 4 to 8 hours in the preheated oven, stirring every 30 minutes or so, until peas are dry. Remove from oven, and season with salt, onion salt, and garlic powder. While the peas are roasting, mix together the wasabi powder, tahini, rice vinegar, and Dijon mustard in a large bowl. When the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture. Pour them back onto the cookie sheet in a single layer, and return to the oven. Bake for another 10 minutes in the preheated oven, or until the aroma becomes very strong, and the coating is dry.

Cook time: 6 hrs
Total time: 6 hrs
Yields: 6 cups

Calories: 369.9
Fat: 10.8 g
Saturated fat: 1.3 g
Carbohydrates: 64.6 g
Sugars: 1.1 g
Dietary fiber: 9.9 g
Protein: 17.6 g
Sodium: 126 mg
Cheesecake


Ingredients:
cream cheese, sugar, eggs, vanilla, sour cream, sugar, vanilla

Directions:
Beat cream cheese, sugar, eggs and vanilla til smooth.
Put in greased 9-inch pan.
Place in 350 oven for 35 minutes Take out and let rest 15 minutes Mix sour cream, sugar and vanilla Pour on top of cheesecake.
Bake 10 more minutes.
Put pie filling on, if desired.
Chef John's Banana Bread
Category: breakfast-and-brunch
By Chef John

Banana bread is one of those things people rarely make on purpose, only when those last three bananas are almost black. This scrumptious banana-walnut loaf, spiked with dark chocolate chips, is so good you'll want to make it well before the bananas get to that condition.

Ingredients:
cooking spray
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
½ cup butter, softened
3  ripe bananas, mashed
1 cup white sugar
2  large eggs
¼ teaspoon vanilla extract
1 tablespoon milk
1 cup chopped walnuts
⅓ cup semisweet chocolate chips

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Coat a 9x4-inch loaf pan with cooking spray. Whisk flour, salt, baking powder, and baking soda together in a bowl. Beat butter and sugar with an electric mixer in a large bowl until smooth. Add mashed bananas and beat until combined. Beat eggs into the butter mixture one at a time, fully blending each egg before adding the next. Stir vanilla extract and milk into the mixture. Stir chopped walnuts, chocolate chips, and flour mixture into banana mixture until just incorporated. Pour batter into the prepared loaf pan. Tap pan on the counter to release any air pockets. Bake in preheated oven for about 1 hour 10 minutes, or until an inserted toothpick comes out clean. Let the bread rest in the pan for 15-20 minutes; remove from pan, slice, and serve.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 45 mins
Yields: 1 9x4 inch loaf

Calories: 333.7
Fat: 16.6 g
Saturated fat: 6.6 g
Carbohydrates: 43.8 g
Sugars: 23.3 g
Dietary fiber: 2.3 g
Protein: 5.3 g
Cholesterol: 51.4 mg
Sodium: 407.4 mg
Apple Core


Ingredients:
"rum"

Directions:
Put ingredients in a blender and blend with crushed ice., Serve in a cocktail glass garnished with a red cherry.
Mediterranean  Chicken


Ingredients:
boneless chicken breasts, onion, garlic cloves, chicken broth, potatoes, carrots, salt, pepper, oregano

Directions:
in a large stainless skillet, heat oil over med/high heat.
Saute onion and garlic just until translucent.  Do not let the garlic burn.
Move onions/garlic to the outside and add the chicken pieces.  Sprinkle with s&p and 1/2 of the oregano.
Let brown on one side, stir and add s&p again and the rest of the oregano and cook until browned on all sides.
Add the lemon juice to deglaze the pan.
Add the vegetables and the chicken stock.  Bring to a boil and then reduce to simmer until vegetables are tender and chicken is cooked through.
Serve over your favorite "starch" like rice or egg noodles.
Bread Dipping Oil - Garlic & Herbs


Ingredients:
garlic cloves, red pepper flakes, parsley, oregano, basil, rosemary, garlic powder, fresh coarse ground black pepper, kosher salt, olive oil

Directions:
Mix all ingredients (except oil] and mince with a food chopper. If you do not have a food chopper, mince together with a knife to make an herb mixture.
Use 1 teaspoon of herb mixture for every 1/2 cup of olive oil when serving.
Mexican Corn & Black Bean Salad


Ingredients:
frozen corn, black beans, olive oil, red bell peppers, garlic, fresh cilantro, fresh lime juice, salt, ground cumin, black pepper, fresh parsley

Directions:
Combine corn, black beans and remaining ingredients in medium size bowl, except fresh parsley and cilantro.
(Salsa can be made 1 day ahead.] Cover and refrigerate for at least an hour.
Bring to room temperature before serving and add freshly chopped parsley and cilantro.
Serving Size: 9.
Bobotie (South African Curry Meat Loaf)


Ingredients:
black tea, raisins, canola oil, garlic cloves, yellow onion, ground turmeric, ground coriander, cayenne pepper, ground cumin, ground fenugreek, ground black pepper, ground fennel, sea salt, apple cider vinegar, lean ground beef

Directions:
Heat oven to 350°F.
Combine tea, raisins, and apricots in a bowl; let sit for 30 minutes.  Drain, and reserve 1/3 cup soaking liquid; set both aside.
Heat oil in a skillet over medium-high heat.  Add garlic and onion; cook until lightly caramelized, about 8 minutes.  Add turmeric, coriander, cayenne, cumin, fenugreek, pepper, fennel, and salt; cook until fragrant, about 1 minute.  Add reserved soaked fruit and soaking liquid and vinegar; cook until almost all liquid evaporates, about 2 minutes.
Remove from heat and transfer to a large bowl; add beef, and mix until evenly combined.  Transfer meat mixture to a foil-lined baking sheet, and shape into an 8" × 4" loaf; press almonds over top of meat loaf, and bake until an instant-read thermometer inserted into the center of the meat loaf reads 160F, about 40 minutes.