xiaoxl/recipe_data huggingface dataset:
Easy Artichoke Chicken


Ingredients:
olive oil, boneless skinless chicken, tomatoes, diced tomatoes, frozen artichoke hearts, canned artichoke hearts, yellow onions, red pepper flakes, capers

Directions:
Heat a large, heavy pot over medium-high. Once it’s hot, heat the olive oil, then add the chicken. Sear on each side until golden, about 3 minutes per side.
Add the tomatoes, onions, artichoke hearts and red pepper flakes and give everything a big stir. Reduce the heat to medium-low. Simmer for 20 – 30 minutes, or until the onions are transparent and the chicken is cooked through.
Shred the chicken with two forks, or skip this step. Serve and top each portion with a few capers.
Quick & Easythai Style  Vegetable Pickle


Ingredients:
rice vinegar, shallots, carrots, cucumbers, green chilies, red chilies, salt, sugar

Directions:
Put the vinegar in a pan and heat it.
Add the sugar & salt and stir to dissolve both into the vinegarLet the mixture cool.
Meanwhile, put the sliced vegetables in  a bowl.
Now cover the vegetables with the vinegar and leave for about half an hour.
Your mixed vegetable pickle is ready to be served.
Braised Duck With Red Curry


Ingredients:
water, green onions, onion, fresh ginger, duck legs, coconut milk, lemongrass, kaffir lime leaves, galangal, fish sauce, red curry paste, kaffir lime leaves, palm sugar, fish sauce, kaffir lime leaf, tamarind paste, red chilies, kaffir lime leaf

Directions:
Chicken stock:
Bring all the ingredients to the boil in a small saucepan, cook 15 minutes or so and put aside.
Duck Braise:
In a deep frying pan with a lid, add the coconut milk and the stock i(ncluding onions and ginger] and bring to the boil. Add the remaining ingredients and bring to the boil, then reduce to a simmer, cover with a lid and cook gently for 1 1/2 hours or until falling-off-the-bone tender.
Remove the duck from the liquid and strain the liquid (discard all the veg etc]. Allow the stock to settle and skim off as much fat as possible.
Curry:
Heat the vegetable oil in a heavy based pan and fry the curry paste and shredded kaffir leaves until fragrant. Add the palm sugar and fish sauce and stir until the sugar has disolved and caramelised a little, add two cups of the reserved braising liquid and the tamarind bring to the boil.
Check the seasoning-it should be sweet, salty, sour and hot. Lower the heat and simmer for a few minutes.
Cut the duck legs in half (drumstick from thigh] and add to the curry along with the chilli pieces and .halfed lime leaf.  Simmer a further 10 minutes.
Spoon into a serving dish and garnish with the julienned lime leaf.
Serve with jasmine rice or do as we did and use the remaining braising stock to heat hokkien noodles inches.
Orange Liqueur Laced Rice Pudding


Ingredients:
arborio rice, sugar, vanilla extract, mint sprig, orange zest

Directions:
Combine whipping cream, rice, sugar, orange extract and vanilla extract in medium saucepan. Place over medium heat. Allow mixture to combine to a boil, stirring often. Reduce heat; simmer 35 to 40 minutes or until rice is cooked and mixture is thickened. Remove pan from heat and allow mixture to cool slightly, about 10 to 15 minutes. Stir in orange liqueur. Spoon rice pudding into stemmed compotes. To serve, garnish with a sprig of fresh mint and sprinkle the top with fresh orange zest.
Author’s Note: When spooning this pudding into your dessert dishes, the consistency seems a bit thin, but trust me. When chilled, the consistency, not to mention the flavor of this dessert, is to die for. Any type of rice (other than instant] could be substituted, but the texture of cooked Arborio cannot be beat. This is a gluten free recipe.
Chicken Almond Soo Guy


Ingredients:
boneless skinless chicken breasts, reduced sodium soy sauce, ginger, salt, fresh parsley, fresh parsley sprig, lemon slices, sweet and sour plum sauce, eggs, cold water, all-purpose flour, salt, cornstarch, sugar

Directions:
Cut chicken breasts into thin strips.
Mix soy sauce, ginger, salt and garlic salt.
Marinate chicken strips in the soy mixture for 30 minutes.
In a frying pan or a wok, heat peanut oil to 375°F .
Fry first amount of (blanched] almonds until golden.
Drain well and reduce almonds to a powder.
Prepare frying dough:
Using a fork, beat eggs.
Still using a fork, beat in cold water, flour, salt, cornstarch and sugar.
Dough will be a little lumpy.
Set aside for 10 minutes.
Add powdered almonds to dough mixture.
Dip marinated chicken strips into frying dough/almonds mixture.
Drain lightly and fry into very hot oil, until golden brown.
Arrange chicken strips onto a serving plate garnished with fresh parsley sprigs, lemon slices and toasted almonds.
Serve, coated with plum sauce.
Caprese Salad


Ingredients:
tomatoes, fresh mozzarella cheese, fresh basil leaves, olive oil, salt

Directions:
Core and cut tomatoes vertically into 1/4 inches' thick slices.  If not pre-sliced, cut fresh mozzarella into 18 equal slices.
Assemble (using the largest diameter slices first], place one slice of tomatoes on each plate followed by a slice of mozzarella and a basil leaf.  Repeat, by adding another slice of tomatoes, a basil leaf and another slice of cheese, basil and tomatoes, etc.
Spoon a light coating of olive oil and very lightly salt.  Finish with healthy drizzle of balsamic glaze.
Important, use fresh mozzarella in brine sold either at the deli counter or in vacuum sealed packages.  Fresh mozzarella is not the same as "Buffalo Mozzarella".  True Italian Buffalo Mozzarella is traditionally made from buffalo milk.  It is sold as "Mozzarella di Bufala Campana" and is certified and protected.  It is also welcomed in this salad.
Buttercup Squash Soup
Category: soups-stews-and-chili
By leahmarie5

A creamy soup with a ton of flavor. You can substitute any winter squash.

Ingredients:
1 large buttercup squash, halved and seeded
3 tablespoons butter
1  yellow onion, diced
4 cups chicken broth
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon freshly ground black pepper, or to taste
⅓ teaspoon ground cayenne pepper
1 (8 ounce) package cream cheese, softened

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water. Bake squash in the preheated oven until tender, about 45 minutes. Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes. Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat. Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 10 cups

Calories: 186.2
Fat: 11.7 g
Saturated fat: 7.2 g
Carbohydrates: 18.8 g
Sugars: 5.4 g
Dietary fiber: 3.2 g
Protein: 4.1 g
Cholesterol: 35.8 mg
Sodium: 483.1 mg
Sweet Potato Au Gratin


Ingredients:
milk, heavy cream, ground nutmeg, ground cinnamon, salt, ground black pepper, sweet potatoes, fresh parsley leaves, butter, butter, panko breadcrumbs, cheddar cheese

Directions:
In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken.Preheat oven to 350 degrees F.
Butter a 3-quart baking dish. Combine the bread crumbs, butter and Cheddar to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes.
Crock Pot Roast Beef or Venison


Ingredients:
beef roast, dry red wine, fresh garlic cloves, thyme leaves, Tabasco sauce, onion, potatoes, carrots, cornstarch, water

Directions:
In crock pot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings.
Stir to mix well.
Add roast.
Turn crock pot on high and cook 4-6 hours or until meat is just tender.
Serve with optional gravy, carrots and potatoes or cooked noodles or rice.
OPTIONAL POTATOES AND CARROTS: In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm.
Drain; add veggies to crock pot.
Cook an additional 1-2 hours until roast and veggies are very tender.
OPTIONAL THICKENED GRAVY: Remove veggies and roast from crock pot and place in covered dish to keep them warm while you make the gravy.
Make a slurry by mixing cornstarch and water until no lumps remain. (Using cold water a little at a time will help you avoid lumps.].
Use Method 1 OR 2 to thicken the gravy.
Gravy Method 1: With crock pot on High, bring broth to a boil.
Pour in the cornstarch slurry and stir to mix.
Cover and bring liquid back to boil and boil until thickened, about 1 minute.
Gravy Method 2: Pour broth mixture from crock pot into a saucepan.
Bring broth to boil and stir in cornstarch slurry.
Return to boil, boiling about 1 minute until broth mixture is thickened.
Mediterranean Meat Marinade
Category: side-dish
By LEANAD

This is another one of my family's favorites. Everyone has always loved it...and it goes so well with any kind of meat.

Ingredients:
¾ cup light olive oil
½ cup red wine vinegar
2  lemons, juiced
5 cloves garlic, crushed
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
crushed black pepper to taste

Directions:
Combine olive oil, vinegar, lemon juice, garlic, rosemary, sage, thyme, marjoram, basil, oregano, garlic powder, and pepper in a large, shallow dish. Mix with a fork until mixture looks uniform.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 393
Fat: 42.3 g
Saturated fat: 6.1 g
Carbohydrates: 11 g
Sugars: 0.2 g
Dietary fiber: 3.5 g
Protein: 1.2 g
Sodium: 3.2 mg
Orange Sriracha Shrimp


Ingredients:
orange, reduced sodium soy sauce, rice vinegar, orange marmalade, sriracha sauce, green onion

Directions:
Preheat oven to 425°F. Line baking sheet with foil. Arrange shrimp in single layer on baking sheet. Cook shrimp following package instructions.
Squeeze orange for juice (1/2 cup]. Combine in medium saucepan: orange juice, soy sauce, rice vinegar, marmalade, sriracha sauce, ginger, and 1/4 cup green onions; bring to boil on medium-high. Cook 1 minute; remove pan from heat. Pour sauce into large bowl; stir in remaining 1/4 cup green onions.
Heat rice following package instructions. Add shrimp to sauce and toss to coat. Serve with rice.
Easy Mocha Fondue


Ingredients:
sweetened condensed milk, miniature marshmallow, brewed coffee, Kahlua

Directions:
Combine first 4 ingredients in a medium saucepan; cook, stirring constantly, over medium-low heat until chocolate melts and mixture is smooth.
Stir in Kahlúa. Pour mixture into fondue pot; place over fondue burner.
Serve with cake cubes and fruit as dippers.
Triple Cheese Bake


Ingredients:
ham, frozen broccoli cuts, cheddar cheese, mozzarella cheese, American cheese, milk, eggs, flour, salt

Directions:
Cook broccoli according to directions on box; drain well.
Layer a greased 9x13-inch pan with ham, broccoli and cheese.
Mix the remaining ingredients and pour over.
Bake at 350° for 30-40 minutes until bubbly and golden brown.
Salmon Cheddar Bake


Ingredients:
butter, cheddar cheese, eggs, milk, salt, pepper, salmon, green onion

Directions:
Arrange bread in spiral pattern in a buttered 9 in pie plate, arranging edges to form a crown.
Sprinkle 1/2 C cheese over bread in bottom of the plate.
Whisk together eggs, milk, salt and pepper until well combined.
Stir in salmon, onions and remaining cheese.
Bake at 350 F for 35-40 mins or until center is set.  Check after 15-20 minutes.
Steel-Cut Oats Italian Style


Ingredients:
water, fine sea salt, milk, ground cinnamon

Directions:
Bring water to a boil in a medium saucepan. Stir in quick-cooking steel -cut Irish oatmeal and reduce to a simmer for 5-7 minutes.
Stir in Italian Sweet Creme, milk and cook oatmeal 1-2 minutes.
Remove oatmeal from heat and let stand for a minute.
Place Steel-Cut Irish Oatmeal in warm bowls and add 1-tablespoon chopped Maple Walnuts.
Garnish with a dash ground cinnamon and serve.
Chef's Note: Recipe can be doubled.
Fillet Steak Cooked in Red Wine


Ingredients:
red wine, garlic cloves, dried thyme

Directions:
Place all ingredients in a pan and simmer., Cook 6 mins for rare or 8 mins for medium.
Watermelon Slushie


Ingredients:
seedless watermelon, pomegranate juice, Malibu rum

Directions:
"In blender, combine watermelon, pomegranate juice, malibu rum if desired, and ice cubes. Blend until smooth. Pour into tall glass."
Bread Sticks
Category: appetizers-and-snacks
By Andrew Chin

Soft bread sticks from frozen dinner roll dough.  These are similar to what many restaurants serve.

Ingredients:
2 (8 ounce) packages refrigerated dinner roll dough
¼ cup margarine, melted
1 tablespoon garlic salt
¼ cup grated Parmesan cheese
2 tablespoons sesame seeds  (Optional)

Directions:
Lightly grease one large baking sheet. Divide each roll in half. Roll dough between hands to make a 4-inch long stick. Place sticks on the prepared baking sheet. Brush lightly with egg white or melted butter or margarine. Sprinkle with garlic salt. Sprinkle with parmesan cheese or sesame seeds. Cover and allow to rise until doubled in size, about 30 minutes. Bake in a preheated 350 degrees F (175 degrees C) oven for 12 minutes or until golden brown. Do not overbake as these burn easily on the bottom.

Prep time: 15 mins
Cook time: 12 mins
Total time: 57 mins
Yields: 24 sticks

Calories: 196.5
Fat: 13 g
Saturated fat: 3 g
Carbohydrates: 15.3 g
Sugars: 2.7 g
Dietary fiber: 0.2 g
Protein: 3.7 g
Cholesterol: 1.5 mg
Sodium: 815.8 mg
Ba-Nana's Bread


Ingredients:
unbleached flour, sea salt, baking soda, sweet creamy butter, pure vanilla extract, eggs, pecan pieces

Directions:
Heat oven to 350.
Spray six 8 inch loaf pans with cooking spray containing flour.
Sift flour, salt, and baking soda in a large bowl.
In a separate bowl, mix together the butter and sugar until smooth, mix in vanilla extract until blended.
Stir in bananas, eggs, and pecan pieces.
Mix liquid and dry mixtures together.
Divide batter into six loaf pans.
Bake for 60 - 70 minutes or until a knife inserted into center comes out clean.
Serve warm.
Pureed Broccoli


Ingredients:
butter, leeks, russet potatoes, broccoli, fresh dill, dried dill

Directions:
Melt butter in a large skillet over medium heat.
Stir in leeks.
Cover and stir often until leeks are very soft (about 15 minutes].
Cook potato in salted water until almost done (about 15 minutes].
To potato and water, add broccoli stems (5 minutes] and then florets (5 minutes] or until tender.
Drain well and transfer to food processor.
Add leeks to the food processor and puree all.
Return puree to skillet and add cream, dill, salt and pepper.
Blend well and serve.
Spicy Tequila-Lime Tomato Soup
Category: soups-stews-and-chili
By cloe

Simple, inexpensive, and hearty. My boyfriend and I love this different take on boring tomato soup. Best of all, it is very low in calories. Add shrimp for a protein boost.

Ingredients:
2 tablespoons extra-virgin olive oil
1 large onion, cut into chunks
4 stalks celery, cut into chunks
5 cloves garlic, chopped
1  green bell pepper, seeded and cut into chunks
2  jalapeno peppers, seeded and chopped
¼ cup tequila
1 (28 ounce) can fire-roasted diced tomatoes
2 cups vegetable stock
1 (15 ounce) can crushed tomatoes
1  lime, juiced
salt and ground black pepper to taste
3 tablespoons chopped cilantro

Directions:
Heat olive oil in a large stockpot over medium heat; cook and stir onion, celery, and garlic until softened, 5 to 10 minutes. Add green bell pepper and jalapeno peppers to onion mixture; cook and stir until peppers are softened, about 5 minutes. Pour tequila into vegetable mixture and simmer until slightly reduced, 3 to 4 minutes. Add fired-roasted tomatoes, vegetable stock, crushed tomatoes, lime juice, salt, and pepper to vegetable-tequila mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors have blended, about 20 minutes. Stir cilantro into soup just before serving.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 153.2
Fat: 5.1 g
Saturated fat: 0.7 g
Carbohydrates: 19.4 g
Sugars: 5.6 g
Dietary fiber: 4.1 g
Protein: 3.3 g
Sodium: 559.8 mg
Spinach and Mandarin Orange Salad
Category: salad
By Suzanne S.

This is a quick and easy recipe that is sure to impress guests. It's not your ordinary spinach salad.

Ingredients:
½ cup red wine vinegar
½ cup white sugar
1 ½ tablespoons water
1 ½ tablespoons butter
½ teaspoon salt
1  egg, beaten
1 (10 ounce) package baby spinach
1 (6 ounce) package sliced fresh mushrooms
1 (15 ounce) can mandarin oranges, drained
⅓ cup toasted slivered almonds
4 slices cooked bacon, crumbled
¼  red onion, sliced and separated into rings   (Optional)
¼ cup croutons, or as desired  (Optional)

Directions:
Mix vinegar, sugar, water, butter, and salt together in a saucepan; bring to a boil. Cook and stir until sugar dissolves and mixture is bubbling, about 1 minute. Remove from heat and cool to room temperature, about 1 hour. Whisk egg into dressing; return saucepan to low heat and simmer until dressing thickens, 5 to 10 minutes. Combine spinach, mushrooms, mandarin oranges, almonds, bacon, red onion rings, and croutons in a large bowl; pour dressing over salad. Toss to coat.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 194
Fat: 7.2 g
Saturated fat: 2.4 g
Carbohydrates: 30 g
Sugars: 24 g
Dietary fiber: 2.5 g
Protein: 5.2 g
Cholesterol: 38.6 mg
Sodium: 277.9 mg
Cold Salmon Cake


Ingredients:
salmon, potatoes, Miracle Whip, onion, tomatoes, hard-boiled eggs, dill pickles, iceberg lettuce, milk

Directions:
peel and boil potatoes until soft.
drain potatoes and return to pot.
add finely chopped onion, can of salmon (including the juice]. 1/2 cup Miracle Whip, salt and pepper to taste and milk.
mash potatoes until smooth.
place this mixture in a covered container and refrigerate until cool (about 30 min].
wash lettuce and place over the bottom of a dinner plate.
slice tomato, egg, olives and dill pickles.
spoon cold mixture onto the bed of lettuce and form into a dome.
using the remaining Miracle whip cover the top as if icing a cake.
arrange remaining ingredients on the top in a decorative way.
cover and refrigerate for an hour to let set.
slice and enjoy.
Zuppa Di Pesce Fra Di Avolo
Category: world-cuisine
By Charles Anthony

An Italian favorite, best with a nice red wine and Frank Sinatra playing in the background.

Ingredients:
3 tablespoons olive oil
2 pounds sea scallops
2 pounds large shrimp, peeled and deveined
1 pound calamari rings
24  mussels, cleaned and debearded
24  littleneck clams, scrubbed and rinsed
3 (14.5 ounce) cans crushed tomatoes
1 cup water
2 (6.5 ounce) cans chopped clams
¼ cup olive oil
1 small yellow onion, chopped
2 tablespoons red pepper flakes
1 tablespoon chopped garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon salt
2 (16 ounce) packages linguine pasta

Directions:
Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes. Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes. Remove shellfish and rinse with hot water. Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil. Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour. About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking. Serve seafood and sauce over pasta.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 40 mins
Yields: 10 servings

Calories: 775.2
Fat: 17.2 g
Saturated fat: 2.6 g
Carbohydrates: 80.5 g
Sugars: 0.5 g
Dietary fiber: 6.8 g
Protein: 72 g
Cholesterol: 329.5 mg
Sodium: 957.3 mg
Rice A Roni™ Salad
Category: salad
By Laurie Petrie

Great for a potluck. Variations may include adding more veggies or using shrimp instead of chicken.

Ingredients:
1 (10.75 ounce) package chicken flavored rice mix (e.g. Rice A Roni)
1 bunch green onions, chopped
1 (8 ounce) can water chestnuts, drained and chopped
1 cup chopped celery
1 cup chopped cooked chicken breast meat
½ cup mayonnaise
1 dash Worcestershire sauce
salt and pepper to taste

Directions:
Prepare rice mix as directed on package and chill. To the cooked rice, add the green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce and salt and pepper to taste. Mix well, chill and serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 274.8
Fat: 12.8 g
Saturated fat: 2 g
Carbohydrates: 32.7 g
Sugars: 2.8 g
Dietary fiber: 2.7 g
Protein: 9.4 g
Cholesterol: 18.4 mg
Sodium: 659.2 mg
Gluten and Wheat Free Banana Honey Muffins


Ingredients:
potato flour, cornflour, bicarbonate of soda, baking powder, xanthan gum, salt, egg, canola oil, honey, butter, white sugar, brown sugar

Directions:
Preheat oven to 180c (350f] or 160c (320f] for fan forced. Lightly grease muffin pan (I use 1/3 cup muffin pan].
Sift flours, bicarb, baking soda, xantham gum and salt together, set aside.
In a separate large mixing bowl, mash banana (I use a fork to mash and mix throughout this recipe], add egg, canola oil, honey, butter and sugars, mix well.
Add dry ingredients to wet ingredients, mix until well combined.
Spoon into prepared muffin pan, bake for 20mins.
Cool on cooling rack.
Serve warm or cool, with or without butter.
*s.w.o.c.* Pie Cookies


Ingredients:
shortening, raisins

Directions:
Using a double boiler, melt chocolate chips and shortening together., Stir until smooth then remove from heat., Stir in raisins and almonds., Drop by tablespoonfuls onto waxed paper lined sheets., Chill until ready to serve.
Cathy's Banana Bread
Category: breakfast-and-brunch
By Cathy

Moist and delicious. Once you make it you will always be asked for more banana bread. Just try it!

Ingredients:
1 cup mashed bananas
1 cup sour cream
¼ cup margarine
1 ⅓ cups white sugar
2  eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans. Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans. Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 2 - 7x3 inch loaves

Calories: 199.6
Fat: 6.6 g
Saturated fat: 2.6 g
Carbohydrates: 32.6 g
Sugars: 18.6 g
Dietary fiber: 0.8 g
Protein: 3 g
Cholesterol: 29.6 mg
Sodium: 195.2 mg