xiaoxl/recipe_data huggingface dataset:
Three Cheese Garlic Scalloped Potatoes
Category: side-dish
By veggigoddess

If you love cheese and love potatoes you'll adore this delicious recipe! You can use any three cheeses you like, but I find using a sharp cheddar, freshly grated Parmesan or Romano cheese, and thin sliced provolone (because it melts very well) are the best! Takes time to cook, but the result is so yummy and the smell is intoxicating!

Ingredients:
1 ½ pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
½ cup grated Parmesan or Romano cheese

Directions:
Preheat the oven to 325 degrees F (165 degrees C).  Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

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

Calories: 679.2
Fat: 55.5 g
Saturated fat: 34.8 g
Carbohydrates: 24.2 g
Sugars: 0.5 g
Dietary fiber: 1.8 g
Protein: 22.9 g
Cholesterol: 186.1 mg
Sodium: 617.4 mg
Tongue and Mustard Sandwiches
Category: main-dish
By Lorna

Spicy mustard blends perfectly with the rich flavor of beef tongue. If desired add some Romaine lettuce leaves to your sandwiches. Be sure to wash these sandwiches down with an ice cold mug of ale!

Ingredients:
3 pounds beef tongue, whole
1 tablespoon salt
1  onion, chopped
1 (1 pound) loaf rye bread
1 cup coarse grained prepared mustard
1  onion, thinly sliced

Directions:
Rinse beef tongue and place in a large pot. Cover with water and add the salt and chopped onion. Bring to a boil, reduce heat and simmer for 2 to 4 hours or until tongue is tender. Remove tongue from cooking liquid and set aside until cool enough to handle. Cut through tough outer skin and peel it off. Trim any fat or gristle from base of tongue. Slice tongue crosswise into 1/4 inch thick slices. Slice loaf of rye bread in half lengthwise. Scoop out a small amount of the soft interior. Spread mustard over each half. Lay onions and tongue slices over bottom half of bread and top with other half and slice into individual sandwiches.

Prep time: 5 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 35 mins
Yields: 10 to 12 servings

Calories: 391.1
Fat: 19.7 g
Saturated fat: 8.5 g
Carbohydrates: 28.1 g
Sugars: 3.5 g
Dietary fiber: 3.9 g
Protein: 22 g
Cholesterol: 98.7 mg
Sodium: 1223.9 mg
Earth's Herbal Sun Tea


Ingredients:
rose extract, lemon balm, water

Directions:
In the morning, place herbs in a glass mason jar., Add water and cap tightly., Set out in the sun in a nice warm spot, and let steep for the entire day., Once the sun goes down, strain and serve.
Asian Spicy Chicken Thighs


Ingredients:
skinless chicken thighs, olive oil, soy sauce, garlic powder, ground ginger, spicy brown mustard, salt

Directions:
Mix all the ingredients in a small bowl (except for the chicken thighs].
Pour the mix into a ziplock plastic sandwich bag.
Place one thigh in the bag and coat thouroughly by massaging the mix around the thigh.
Place the second thigh in the bag withg the first and coat thoroughly.
Refrigerate chicken in the bag for a minimum of 30 minutes or overnight.
On a tinfoil covered cookie sheet, bake the chicken for 45 minutes or until no longer pink.
Alternate microwave instructions: Cook in bag (partially open] in a microwavable dish at 1/2 power for 5 minutes.
Flip the bag over and cook for 5 minutes at 1/2 power for 5minutes.
Remove chicken from bag and dish and broil on the top shelf at high setting for 5 minutes.
Hungarian Goulash


Ingredients:
beef, onions, Hungarian paprika

Directions:
You can adjust amounts -- as long as beef and onions are equal.
Fry Onions until carmelized.  Fry seasoned beef until browned.
Using a large kettle, add all ingredients and cover with water.
Simmer until beef is tender.  (I usually simmer 3+ hours].
You can use cheaper cuts of beef, since you cook the heck out of it!  (as long as it's lean or trimmed really well].
Serve on top of  egg noodles.
Crock Pot Chicken With Bread Bowl Dumplings


Ingredients:
skinless chicken breast, scallion, garlic paste, pepper, marjoram, powdered thyme, bay leaves, white wine, sour cream, flour, red bell pepper, yellow bell pepper, parsley

Directions:
Place chicken in bottom of crock pot.
Add scallions, garlic, pepper, marjoram, thyme, bay leaves, and wine.
Cover and cook on low for 6 – 7 hours.
Approximately 30 minutes prior to serving, thoroughly stir in sour cream, flour, and bell peppers.
Line bread bowl chunks along the outer edge of the crock pot.
Cover and cook for 30 more minutes.
Ladle into serving plates and sprinkle with fresh parsley.
Spring Souffle


Ingredients:
fresh spinach, watercress, unsalted butter, all-purpose flour, milk, ground nutmeg, fresh parsley, fresh chives, lemon juice

Directions:
Leave a bit of moisture on the spinach and watercress after cleaning.  Place in a saucepan; stir over medium heat until leaves are wilted, about 3 minutes.  Drain well and squeeze in a kitchen towel to release moisture.  Chop coarsely and set aside.
Preheat oven to 400-degree F.  Butter or coat with non-stick cooking spray a 2-quart round soufflé dish.
Melt the butter in a heavy saucepan over low heat.  Add the flour and whisk until smooth.  Next, whisk in the milk, nutmeg, salt and pepper.  Raise heat to medium and cook, stirring constantly, for 2 minutes or until the mixture is thick and slightly boiling.  Add the goat cheese and whisk until smooth.  Remove from heat and cool slightly.
Beat egg yolks in a medium bowl until lemon-colored and whisk a 1/4 cup cooled sauce into them.  Whisk the egg yolk mixture a bit at a time into the cool sauce.  Stir in the spinach-watercress mixture along with parsley and chives.
With an electric mixer, begin to beat the egg whites with the lemon juice until frothy, then continue beating until stiff but not dry.
With a rubber spatula, gently fold one-quarter of the egg whites into the sauce.  Quickly and gently fold the remaining whites into the sauce until well combined.  Transfer to the prepared soufflé dish.
Bake for 30 minutes or until soufflé is golden and puffed, yet still moist.
Serve immediately.
Strawberries 'n' Cream Croissant Cups
Category: desserts
By themoodyfoodie

Perfect treat for brunch! Enjoy at room temperature or reheated in the oven.

Ingredients:
6 large stale croissants, cut into small cubes
1 cup diced fresh strawberries
½ (8 ounce) package cream cheese, softened
⅓ cup white sugar
¼ cup milk
1  egg
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 9 cups of a muffin tin; place tin on a baking sheet. Divide croissant cubes evenly among greased muffin cups. Press strawberries into and on top of the cubes. Beat cream cheese, white sugar, milk, egg, and vanilla extract together in a large bowl until smooth. Pour over each muffin cup slowly until croissant cubes and strawberries are fully soaked. Bake in the preheated oven until set and evenly browned, 30 to 40 minutes. Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Dust with confectioners' sugar before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 25 mins
Yields: 9 croissant cups

Calories: 279
Fat: 14.5 g
Saturated fat: 8.2 g
Carbohydrates: 31.8 g
Sugars: 15.5 g
Dietary fiber: 1.5 g
Protein: 5.6 g
Cholesterol: 64.8 mg
Sodium: 380 mg
Red Cabbage and Apples


Ingredients:
red cabbage, granny smith apple, russet potato, apple cider, white wine vinegar, sugar, caraway seed

Directions:
In a large saucepan, combine all the ingredients.
Mix well.
Bring mixture to a boil over medium high heat.
Reduce heat to low, simmer, stirring occasionally, until the potatoe and cabbage are tender and cooked (about 40 minutes].
Serve hot or cold.
Pepperoni Pizza Muffins


Ingredients:
flour, mozzarella cheese, parmesan cheese, garlic powder, dried oregano, black pepper, baking powder, baking soda, eggs, tomato paste, creme fraiche, sour cream, olive oil

Directions:
Preheat oven to 400°F.
Grease a 12-cup muffin tin.
Mix together the flour, pepperoni, cheese, minced onion, garlic, oregano, black pepper, baking powder and baking soda.
In a separate bowl, beat eggs lightly. Stir in the tomato paste and creme fraiche until blended. Stir in oil.
Make a well in the center of your dry ingredients and add wet mixture. Gently stir until blended then divide into muffin tin.
Bake for 20-25 minutes or until a toothpick inserted can be removed cleanly.
Cool for 10  minutes in pan, then turn out and finish cooling on a wore rack.
Serve with garlic butter, if desired.
Zucchini Bread VI
Category: bread
By Phyllis Province

This is a lighter version of zucchini bread. It has a nice lemon flavor and plenty of pecans.

Ingredients:
2 cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
¾ teaspoon ground cinnamon
3  eggs
1 cup white sugar
⅔ cup vegetable oil
1 ⅓ cups grated zucchini
¾ teaspoon lemon extract
⅔ cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon. In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; do not overmix. Pour batter into prepared pan. Bake in preheated oven for 60 minutes, or until a toothpick 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: 311.5
Fat: 18.1 g
Saturated fat: 2.4 g
Carbohydrates: 34.2 g
Sugars: 17.3 g
Dietary fiber: 1.4 g
Protein: 4.5 g
Cholesterol: 46.5 mg
Sodium: 273.8 mg
Picante Biscuit Bake


Ingredients:
green pepper, onion, sliced ripe olives, monterey jack cheese

Directions:
Quarter the biscuits; place in a greased 13 x 9 inch baking dish. Top with picante sauce, green pepper, onion and olives.
Bake, uncovered, at 350 for 20 minutes. Sprikle with cheese, bake 10 minutes longer or until cheese is melted.
Tipper


Ingredients:
rum, vodka, Creme de Cacao, lime

Directions:
In a tall glass combine the rum, vodka, and Creme de Cacao., Add some ice., Squeeze a quarte lime over all., Fill with Coke., Stir.
Bundt Cheese Cake With Strawberry Sauce


Ingredients:
Grand Marnier, fresh strawberries, lemon juice, biscuit mix, all-purpose flour, baking powder, salt, nutmeg, sugar, light brown sugar, cream cheese, butter, eggs, milk, vanilla extract

Directions:
SAUCE: While cake is baking, make the sauce. In a medium saucepan, heat preserves, orange juice, and Grand Marnier until just warm and preserves are melted.
Remove from heat and stir in sliced strawberries and lemon juice. Cool to room temperature then refridgerate at least 4 hours to allow flavors to blend.
CAKE: Preheat oven to 350 degrees F. Grease and flour a bundt or tube pan and set aside. In a large bowl, combine biscuit mix, flour, baking powder, salt, and nutmeg and set that aside.
In a mixer bowl, using an electric mixer, mix together granulated and brown sugars, cream cheese and butter on medium speed until soft and creamy, about 4 minutes.
Beat in eggs, one at a time. Add milk and vanilla extract and dry (Bisquik] mixture and mix well. Pour into prepared pan, spreading evenly using a small rubber spatula. Bake approximatly  55 to 60 minutes or until a cake tester inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn over onto cake dish, cool completely (fastest cooling time by placing it in the fridge]. When completely cool, sprinkle with powdered sugar.
TO SERVE: Slice cake and serve with Grand strawberry sauce.
No-bake Chocolate Two Cheese Pie


Ingredients:
gelatin, water, part-skim ricotta cheese, light cream cheese, sugar

Directions:
Sprinkle gelatin over water in a saucepan; let stand for 1 min.
Stir over low heat until gelatin dissolves; set aside.
Place ricotta, cream cheese, sugar and cocoa in a food processor and blend until smooth.
While blending, add gelatin mixture; blend until smooth.
Pour mixture into crust and chill for about 3 hours until firm.
Israeli Couscous  Salad


Ingredients:
salt, israeli couscous, extra virgin olive oil, sherry wine vinegar, ground cumin, ground cinnamon, preserved lemon, red onion, currants, golden raisin, chickpeas, capers, pine nuts, cherry tomatoes, grape tomatoes, fresh parsley leaves

Directions:
Bring a large pot of water to a boil and salt it.
Cook the couscous, stirring occasionally, until tender but not mushy.
When it is ready, drain it well, rinse it very briefly with cold water, drain again, and transfer it to a large mixing bowl.
Dress the couscous with olive oil, vinegar, ground spices, and a pinch of salt and toss it vigorously to ensure the spices are well distributed throughout the pasta.
Taste and add more acid or salt as necessary.
Add the preserved lemon, onion, currants, chickpeas, capers, pine nuts, tomatoes, and parsley to the couscous; toss them through once or twice, and if possible, let the salad rest at room temperature for an hour before serving.
Individual Beef or Scallop Wellingtons - Rachael Ray


Ingredients:
extra virgin olive oil, butter, shallot, button mushroom, garlic clove, dry sherry, beef tenderloin, sea scallops, puff pastry, egg, water, fresh basil

Directions:
Preheat oven to 400°F
Melt together the butter and oil over medium heat in a small skillet.
Add the shallot and mushrooms, season to taste with salt and pepper, and sauté until mushrooms are browned, about 5 to 7 minutes, then add the garlic and sauté for an additional 2 minutes.
Add the sherry, stir well, and sauté until sherry evaporates; remove from heat.
Heat a nonstick skillet over high heat, drizzle with a little olive oil, and sear both sides of the pieces of beef (leaving the middles rare] and/or the scallops; set aside and keep warm.
Mix together the beaten egg and water to make an egg wash.
On a lightly floured board, roll out each piece of the puff pastry until they're about 10"x6" big; cut a thin strip, about 1/8th inch thick, from the 6-inch ends of the pastries and set aside for decorative purposes.
On each piece of pastry, place half of the mushroom mixture, top with half of the pate, and then either 1 piece of seared beef or 2 seared scallops.
Brush the perimeter of the pastry with the egg wash.
Gather two opposite corners of the dough together, then the other two, and twist the 4 corners to seal.
Loosely tie the reserved strips around the top of each Wellington.
Transfer Wellingtons to a parchment or silpat lined baking sheet (a non-stick baking pan should be okay, too], then brush each Wellington well with the egg wash and sprinkle with minced basil.
Bake at 400°F for 15-20 minutes or until they've turned a golden brown to your preference; remove from oven and let sit on baking sheet for 5 minutes.
Serve and enjoy!
Coral Cooler


Ingredients:
cherry juice, cherries

Directions:
Mix pineapple juice, soda pop and cherry juice in a large pitcher with ice., Serve with maraschino cherry in each glass or float in the pitcher.
4 Ingredient Banana Cake for Two!


Ingredients:
Bisquick, Splenda sugar substitute

Directions:
1. Preheat oven to 200°F.
2. Blend all ingredients together.
3. Add more or less sugar to your own personal liking.
4. Pour into baking bowl; I usually use a round medium-sized pyrex, as it is a small serving.
5. Bake for 12-15 mins, or until golden brown.
Baked Lemon Chicken


Ingredients:
butter, margarine, lemon juice, garlic, salt, pepper, boneless skinless chicken breast halves

Directions:
In shallow dish, combine the first five ingredients.
Place bread crumbs in another dish.
Dip chicken in butter mixture, then coat with crumbs.
Place in greased 13x9x2 baking pan; drizzle with remaining butter mixture.
Bake uncovered at 350 for 25-30 minutes or until juices run clear.
Summertime Lemon Ice Pops
Category: trusted-brands-recipes-and-tips
By Almond Breeze

Bright and lemony almondmilk ice pops are the perfect refreshing snack on a hot day.

Ingredients:
1 cup Almond Breeze Vanilla almondmilk
1 cup lemon yogurt
2 tablespoons maple syrup
1  lemon, zested and juiced
1 dash vanilla extract

Directions:
Whisk ingredients together and pour into ice pop molds. Freeze until hard (about 2 hours).

Prep time: 5 mins
Total time: 2 hrs 5 mins
Yields: 6 -8 ice pops

Calories: 73.6
Fat: 0.6 g
Carbohydrates: 15.1 g
Sugars: 11.3 g
Dietary fiber: 0.2 g
Protein: 2.3 g
Cholesterol: 0.7 mg
Sodium: 58.6 mg
Dinner in a Pumpkin


Ingredients:
pumpkin, lean ground beef, onion, garlic, white sugar, salt, ground black pepper, tomato juice, cabbage, fresh green beans, white rice

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Wash pumpkin, cut off top, scrape out seeds and discard.
Place hamburger in a large, deep skillet.
Crumble and cook over medium high heat until brown.
Drain fat, add onion and garlic; saute slightly.
Add sugar, italian herbs, salt, pepper, tomato juice and rice; mix thoroughly.
Layer inside of pumpkin with 1/3 of cabbage, green beans and beef/rice mixture.
Repeat layers, replace lid and bake for 2 to 3 hours.
Pork Chops With Herbed Cream Sauce


Ingredients:
all-purpose flour, beef bouillon granules, fresh parsley, dried basil, tarragon, milk, half-and-half cream, water, pepper

Directions:
In a large skillet, cook pork chops in oil until juices run clear.  Remove and keep warm.
Stir flour, bouillon, parsley, and basil into the skillet.  Gradually stir in milk, water, and pepper until smooth.  Bring to a boil, cook and stir for 2 minutes or until thickened.
Spoon over chops!
Pork Carnitas
Category: world-cuisine
By Nette

Many find carnitas a little dry or flavorless.  These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.

Ingredients:
¼ cup vegetable oil
4 pounds pork shoulder, cut into several large pieces
3 tablespoons kosher salt
1  onion, chopped
1 clove garlic, crushed
3 tablespoons lime juice
1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
4 (14.5 ounce) cans chicken broth

Directions:
Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours. Preheat the oven to 400 degrees F (200 degrees C). Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt. Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

Prep time: 15 mins
Cook time: 3 hrs 30 mins
Total time: 3 hrs 45 mins
Yields: 12 servings

Calories: 249.8
Fat: 19.1 g
Saturated fat: 5.9 g
Carbohydrates: 2.3 g
Sugars: 1.1 g
Dietary fiber: 0.4 g
Protein: 16.2 g
Cholesterol: 62.5 mg
Sodium: 2072.3 mg
Muffuletta Pinwheels
Category: meat-and-poultry
By Greg

A appetizer sized version of the New Orleans traditional sandwich.

Ingredients:
⅓ cup finely chopped pimento-stuffed green olives
⅓ cup finely chopped black olives
½ teaspoon dried oregano
extra virgin olive oil
2 (8 ounce) packages cream cheese, softened
1 pinch dried oregano
1 pinch garlic powder
5 (10 inch) flour tortillas
¼ pound thinly sliced ham
¼ pound thinly sliced provolone cheese
¼ pound thinly sliced salami
¼ pound thinly sliced mozzarella cheese

Directions:
Combine green olives, black olives, 1/2 teaspoon oregano, and oil in a small bowl. Set aside. Beat together cream cheese, pinch of oregano, and pinch of garlic salt. Spread the mixture onto tortillas. Sprinkle olive mixture over the top of each. Starting at the top of each tortilla and about 1/8 inch down place a slice of ham, provolone, salami, and mozzarella slightly overlapping each slice. Roll the tortillas up and wrap in foil. Chill for at least 2 hours. Remove the foil and slice on a 45 degree angle into 1-inch pieces.

Prep time: 30 mins
Total time: 2 hrs 30 mins
Yields: 50 slices

Calories: 82.9
Fat: 5.9 g
Saturated fat: 3.1 g
Carbohydrates: 4.2 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 3.3 g
Cholesterol: 16.4 mg
Sodium: 219.3 mg
4 Cheese Lasagna Recipe


Ingredients:
garlic, ground beef, salt, pepper, tomato sauce, basil, oregano, mozzarella cheese, parmesan cheese, ricotta cheese, romano cheese

Directions:
In a large skillet brown your ground beef.  Once browned drain any fats.
Add onions, garlic and mushrooms cook till onions are clear. Salt and pepper to taste.
Add tomato sauce and herbs cook for 20 minutes on very low heat. I like to use the Classico Sweet Tomato and Basil sauce.
Cook lasagna noodles according to box directions.
Arrange 3 noodles on bottom of a 9x13-inch pan, place 1/3 of your meat sauce over noddles, next arrange 1/3 of each of the cheeses (I like to start with the Ricotta and then the Mozzarella, parmesan and Romano].  Repeat this two more times.
Bake at 375°F for 1 hours.  Allow to rest for 30 - 45 minutes and then serve.
Kao Man Gai (Chicken Rice) - Cooked in Microwave


Ingredients:
chicken, red bell pepper, fish sauce, cooked rice, ginger, tomato ketchup, cornstarch, sugar, vinegar

Directions:
Take out the soy sauce marinated chicken from the fridge then leave at room temperature for 20 minutes before starting to cook.
Remove the heads and seeds of the red bell pepper then slice into bite-sized wedges.
Microwave the chicken (covered] for 3 minutes using 600W.
Combine the fish sauce, dashi stock, rice and ginger in a bowl. Mix well then cook in a microwave (covered] for 2 minutes using 600W.
Prepare the sweet chili sauce by mixing 1 tsp cornstarch, tomato ketchup, sugar, vinegar and dried chili pepper. Microwave for about 30 seconds using 600W or until it thickens a bit.
Put the rice on a serving plate. Slice the chicken into bite-sized pieces then put on top of rice. Serve with the sliced red bell pepper on the side then pour over the sweet chili sauce.
Diabetic Cinnamon Sour Cream Biscotti


Ingredients:
unbleached flour, Splenda sugar substitute, baking powder, baking soda, cinnamon, margarine, unsweetened applesauce, vanilla, fat free sour cream

Directions:
In one med bowl mix all of the dry ingredients together.
In a small microwave safe bowl place the margarine and apple sauce.
Warm the small bolw on defrost till the margarine is soft enough to mix into the applesauce.
Add the vanilla, egg white and sour cream to the small bowl with the margarine mixe and stir together.
Add the liquid ingredients to the flour mix and stir just till everything is mixed.
Turn onto a lightly floured surface and knead lightly about 4 times (don't over do it.
Transfer to pam sprayed baking sheet and shape into a log 10-12 inches long.
Bake at 350f for 25-30 mins (till browned lightly].
Remove fron oved and allow to sit for 15 minute.
Cut into 1/2 inch slices and return to the baking sheet cut side down.
Bake for 8 mins then turn the slices over and bake for another 8 minutes.
Remove from sheet and cool on a rack.