xiaoxl/recipe_data huggingface dataset:
Pepper Medley Crab and Avocado Salad


Ingredients:
bell peppers, lump crabmeat, avocados, plum tomato, lime juice, fresh cilantro, curry powder

Directions:
In medium stainless steel or glass bowl combine Alouette® Pepper Medley, tomato, lime juice and curry powder. Mix well.
Split avocado in half, remove pit, dice and reserve the shell.
Fold in diced avocado and season with salt and pepper to taste.
Gently fold in crab meat.
Fill Avocado halves with the salad and place on serving platter.
Serve with crackers as a dip or with your favorite sandwich bread.
Broccoli-Cauliflower Gratin (Scd)


Ingredients:
fresh broccoli, cauliflower, mayonnaise, cheddar cheese, parmesan cheese, green onions, Dijon mustard, cayenne pepper

Directions:
Arrange broccoli and cauliflower in a steamer basket over boiling water. Cover and steam for 6 to 8 minutes or until crisp-tender. Drain well.
Arrange broccoli and cauliflower in a lightly greased 2-quart baking dish.
Stir together mayonnaise, cheddar, parmesan, green onions, Dijon and cayenne pepper. Spoon over broccoli and cauliflower.
Sprinkle with SCD breadcrumbs.
Bake at 350 F (175 C] for 20 to 25 minutes or until golden.
Makes 8 servings.
Chopped Salad With Tuna - South Beach


Ingredients:
tuna in water, cucumber, tomatoes, avocado, celery, radish, romaine lettuce, extra virgin olive oil, fresh lime juice, garlic cloves, black pepper

Directions:
To make the salad: Layer the tuna, cucumber, tomato, avocado, celery, radishes, and lettuce in a large bowl.
To make the dressing: Mix the olive oil, lime juice, garlic and pepper.
Drizzle dressing over the salad.
Banana Cream Pie V
Category: desserts
By Loretta

Delicious vanilla pudding is made from scratch on the stove top, then layered in a deep dish pie shell with banana slices. The pie is then covered with meringue and toasted in the oven.

Ingredients:
⅔ cup white sugar
¼ cup cornstarch
½ teaspoon salt
3 cups milk
4 large egg yolks, beaten
2 tablespoons butter
1 tablespoon vanilla extract
1 (9 inch) deep dish pie crust, baked and cooled
1 large banana, sliced
4 large egg whites
¼ teaspoon cream of tartar
½ cup white sugar
¼ teaspoon vanilla extract

Directions:
Preheat oven to 400 degrees F (200 degrees C.) Combine sugar, cornstarch, and salt for custard in a large saucepan or double boiler until well mixed. Stir in milk and egg yolks; whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter and vanilla. Pour 1/2 of the custard into baked pie shell. Cover with sliced banana. Spread remaining custard over banana layer. Beat egg whites and cream of tartar for meringue topping in a large glass or metal mixing bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in vanilla extract. Spread meringue over pie, covering completely. Bake in the preheated oven for 10 to 15 minutes, or until lightly browned.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 - 9 inch deep dish pie

Calories: 366.3
Fat: 14.4 g
Saturated fat: 6.2 g
Carbohydrates: 52.8 g
Sugars: 36.6 g
Dietary fiber: 0.7 g
Protein: 7.4 g
Cholesterol: 117.4 mg
Sodium: 382.8 mg
Mango -Banana Smoothie


Ingredients:
mango, firm banana, nonfat yogurt

Directions:
In a blender,combine all ingredients.
Cover and blend till smooth (or till you reach your desired consistency].
Enjoy!
NOTE:
You can add 1 (1 g] packet Sweet 'n Low to sweeten it a lil bit.
D's Skillet Gravy
Category: side-dish
By GaBoi74

A classic recipe for brown beef gravy. If you like gravy, you'll love this!

Ingredients:
3 tablespoons beef drippings
2 tablespoons all-purpose flour
2 cups water
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Sprinkle flour over the beef drippings in a skillet over medium heat. Cook, stirring constantly, until smooth and brown. Gradually stir in the water so that no lumps form. Boil until thickened, about 10 minutes, stirring constantly. Season with salt and pepper.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 cups

Calories: 76.4
Fat: 1.2 g
Saturated fat: 0.5 g
Carbohydrates: 6.1 g
Dietary fiber: 0.3 g
Protein: 9.7 g
Cholesterol: 24.7 mg
Sodium: 300.2 mg
Southern Style Chicken Perlo with Andouille Sausage
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

A popular low-country chicken and rice dish prepared with Swanson® Chicken Broth and smoky, spicy andouille sausage.

Ingredients:
1 (3 pound) whole chicken
6 cups water, or as needed to cover
1 small onion, halved
1  bay leaf
1 sprig fresh thyme
salt and pepper to taste
1 tablespoon olive oil
1 pound andouille sausage, cut into bite-size pieces
1 ½ cups uncooked long-grain white rice
1 teaspoon paprika
3 cups Swanson® Chicken Broth
2  hard-cooked eggs, peeled and chopped  (Optional)

Directions:
Place chicken in a large pot. Add water to cover, onion, bay leaf, thyme sprig, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until chicken is tender, about 50 minutes. Transfer chicken to a cutting board or platter and let cool completely. Remove bones, fat, and skin from chicken. Chop chicken into bite-size pieces and set aside. Heat olive oil in a heavy pot over medium heat. Add sausage pieces; brown on all sides. Add rice and paprika to the pot; stir over medium heat until rice is coated with oil and browned bits are stirred from the bottom. Add Swanson® Chicken Broth and browned sausage pieces. Bring to a boil; reduce heat, cover and cook until rice has absorbed the broth, about 30 minutes. Fluff the rice with a fork. Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 929
Fat: 68.4 g
Saturated fat: 20.2 g
Carbohydrates: 40.8 g
Sugars: 1.2 g
Dietary fiber: 1 g
Protein: 34.6 g
Cholesterol: 188.8 mg
Sodium: 1300.1 mg
Chicken Etouffee
Category: soups-stews-and-chili
By SmithFam5

This isn't a true etouffee like the shrimp or crawfish you'll see at a restaurant. Which is probably why I and my family like it so much.

Ingredients:
2 cups all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon ground cayenne pepper
¼ cup butter
1 tablespoon extra-virgin olive oil
1 (16 ounce) package skinless, boneless chicken breast halves, cubed
1  green bell pepper, chopped
1  onion, chopped
3 stalks celery, chopped, or more to taste
1 clove garlic, minced
2 tablespoons butter, or more to taste
1 cup water, or as needed to cover
4  bay leaves
3 cups cooked rice

Directions:
Whisk flour, salt, black pepper, and cayenne pepper together in a bowl. Heat 1/4 cup butter and olive oil in a large skillet. Dredge chicken cubes in seasoned flour and fry in the hot butter and oil until golden brown and no longer pink inside, about 10 minutes. Remove chicken, leaving butter mixture in skillet. Reduce heat to low. Stir 1 tablespoon leftover seasoned flour into pan drippings in skillet; cook and stir until the mixture forms a paste and cooks to the color of dark caramel, 10 to 15 minutes. Watch carefully and stir constantly to avoid burning. Add bell pepper, onion, celery, garlic, and 2 more tablespoons butter to flour paste and toss to coat vegetables with butter and browned flour mixture. Cook and stir until vegetables are soft, about 10 minutes. Pour in enough water to cover vegetables, add bay leaves, and bring to a simmer. Return chicken to skillet and cook until flavors are blended, about 10 more minutes. Serve with cooked rice.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 479.7
Fat: 16.1 g
Saturated fat: 8.2 g
Carbohydrates: 60.2 g
Sugars: 2.6 g
Dietary fiber: 3.1 g
Protein: 22.1 g
Cholesterol: 69.4 mg
Sodium: 1297.9 mg
Little Al's Banana Bread


Ingredients:
raw sugar, bananas, butter, eggs, all-purpose flour, baking powder, baking soda, salt, vanilla extract, vanilla yogurt, sour cream, chocolate chips, pineapple

Directions:
preheat oven to 350 degrees and lightly butter a 9 by 5 loaf pan.
in a large bowl blend sugar,banana's,butter,vanilla and eggs- blend well- add yogurt and mix a little more.
add flour,baking powder,baking soda and salt- mix until throughly blended.
mix in any option at this point.
pour into loaf pan and bake on middle rack for 60 to 65 minutes.
let cool in pan for 15 to 20 minutes.
5 Cheese Baked Macaroni and Cheese


Ingredients:
unsalted butter, flour, milk, cheddar cheese, colby cheese, monterey jack cheese, mozzarella cheese, monterey jack pepper cheese, kosher salt, pepper, elbow macaroni, mozzarella cheese, unsalted butter, cheese

Directions:
Grease a 2 quart casserole dish, and preheat oven to 400 degrees.
Cook macaroni to desired tenderness and drain, set aside.
Combine melted butter and breadcrumbs (if using], set aside.
Melt butter in saucepan over medium heat, whisk in flour and cook, whisking constantly for 2 to 3 minutes,.
Add hot milk slowly, whisking constantly, and cook for 3 to 5 minutes, until thickened.
Add the grated cheeses to the sauce in small batches, whisking until each one is melted completely.
Remove from heat, add salt and pepper, and taste to see if it needs more seasoning.
Combine noodles and cheese sauce and mix well, then mix in cubed cheese.
Pour into casserole and top with breadcrumbs or cheese.
Bake for 30 minutes or until well browned.
Farmhouse Scallop


Ingredients:
potatoes, turnip, onions, milk, butter

Directions:
Peel the potato, turnip and onion and slice thin.
In a greased baking dish, make alternate layers of potato, turnip and onion, adding salt and pepper to each layer.
Fill baking dish with milk until vegetables are nearly covered, place a large lump of butter on top.
Bake at 350 F for 60 minutes.
Fresh Fruit Batidos


Ingredients:
vanilla ice cream, fresh mango, mango, milk, honey, mint sprig

Directions:
Place all ingredients (except mint sprigs and sliced mango] in a blender and blend until smooth.
Pour into a 10-ounce glass and serve immediately.
Garnish with mango slices and mint sprig, if desired.
Baked Oriental Soup Crunchies


Ingredients:
ground mustard, sugar, ground ginger, soy sauce, lemon juice, cayenne

Directions:
Preheat oven to 450 degrees F.
Mix all your marinade ingredients together in a small bowl.
Cut your egg roll wraps into bite-size strips.
Place your strips and the marinade into a ziploc bag and shake to coat the strips.
Separate strips and put them on a non-stick baking sheet in curls and wavy shapes.  (Do not lay them flat or they will stick!].
Bake for 2 or 3 minutes until golden and a few bubbles form.
Take out of the oven, remove from sheet and sprinkle with salt to your taste.
Serve on top of soup or salad!
Marinated Crab Legs
Category: main-dish
By Ashley

Marinated crab legs are then steamed over beer and onion. Great taste, even for those who claim to not like crab. I like to dip in melted butter!

Ingredients:
2 pounds Alaskan king crab legs
3 tablespoons olive oil
½ cup lemon juice
1 bunch fresh parsley, chopped
2 tablespoons minced garlic
1 (12 ounce) bottle beer (i.e. Newcastle Brown Ale®)
½ cup water
1  onion, quartered

Directions:
In a large bowl with a cover, combine the crab legs, olive oil, lemon juice and parsley. Stir to coat the crab legs. Cover and refrigerate overnight. Put the garlic, beer, water and onion into a large pot. Place the crab legs in a steamer basket and set aside. Discard the marinade. Bring the beer mixture to a rapid boil, then insert the steamer basket. Cover and steam for 10 to 15 minutes, or until crab is cooked through.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 4 servings

Calories: 348.7
Fat: 11.7 g
Saturated fat: 1.6 g
Carbohydrates: 10.7 g
Sugars: 2.1 g
Dietary fiber: 1.2 g
Protein: 43.1 g
Cholesterol: 95.3 mg
Sodium: 1912.9 mg
Seafood Au Gratin
Category: main-dish
By JELI

This is delicious and well worth the effort! Make sure the seafood is very fresh. Best if served in individual baking dishes, but can be made in one larger dish if they are not available.

Ingredients:
2 tablespoons olive oil
1 pound fresh shrimp, peeled and deveined
1 pound bay or sea scallops, rinsed and drained
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups hot chicken broth
3 tablespoons chopped shallots
1 (4 ounce) can button mushrooms, drained
½ cup white wine
1 pound cooked crab meat
2 cups shredded provolone cheese
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes. In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes. In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes. Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese. Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.

Prep time: 35 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 8 servings

Calories: 396.7
Fat: 19.8 g
Saturated fat: 9.9 g
Carbohydrates: 4.2 g
Sugars: 0.9 g
Dietary fiber: 0.3 g
Protein: 44.4 g
Cholesterol: 213.8 mg
Sodium: 1128.7 mg
Our Family's Pennsylvania Dutch Potato Salad


Ingredients:
onion, celery, salt, pepper, bacon, bacon, bacon drippings, apple cider vinegar, sugar, water, egg

Directions:
Cook the 6 slices of bacon in fry pan until crisp, remove from pan and drain on paper towels before dicing.  Reserve the bacon drippings in a small measure from these 6 slices.  Then cook the remaining 2-4 slices until crisp, remove from pan and drain on paper towels but do not reserve this additional drainings.
Cook potatoes in boiling water until just tender -- do not overcook.
Cool potatoes slightly then peel and cut into medium sized chunks and place into a large bowl.
Add onions, celery, salt and pepper to potatoes and mix lightly (so you do not break up the potatoes].
Mix vinegar, sugar and water with cooled bacon drippings in the fry pan.
Heat mixture just to simmering - over a medium heat.
In another bowl, crack open egg and beat well with a whisk.
Very slowly, add the dressing mixture to the beaten egg, whisking constantly.
Pour dressing over potatoes and then add bacon and mix lightly.
Serve warm.
White Chocolate Raspberry Cheesecake
Category: desserts
By Cindy Catudal Shank

This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.

Ingredients:
1 cup chocolate cookie crumbs
3 tablespoons white sugar
¼ cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
½ cup water
2 cups white chocolate chips
½ cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3  eggs
1 teaspoon vanilla extract

Directions:
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Prep time: 1 hr
Cook time: 1 hr
Total time: 10 hrs
Yields: 1 - 9 inch cheesecake

Calories: 412
Fat: 28.3 g
Saturated fat: 16.9 g
Carbohydrates: 34.4 g
Sugars: 29 g
Dietary fiber: 1 g
Protein: 6.8 g
Cholesterol: 96.4 mg
Sodium: 225.8 mg
Zillionth Chicken Salad Recipe


Ingredients:
onions, celery, apple, baby dill pickles, Hellmann's mayonnaise, celery seed

Directions:
"Mix it all together and refrigerate.      Best if left to sit for a couple of hours before serving."
Sausage Rolls
Category: appetizers-and-snacks
By Cindy Whaling

Swirls of sausage and mustard in pie dough makes a perfect, attractive and delicious offering at parties. The sausage and mustard are rolled up in the dough, sliced like a jelly roll and baked.

Ingredients:
2 (9 inch)  frozen pie crusts, thawed and ready to bake
1 pound sausage
2 teaspoons prepared mustard

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Place pie crust dough onto a flat surface. Spread them generously with mustard. Spread 1/2 pound of sausage onto each pie crust. Flatten the sausage down with a spatula. Roll the pie crust mixture up like a jelly roll. Slice the roll into 1/2-inch circular pieces. Bake for 18 minutes or until sausage is cooked.

Prep time: 10 mins
Cook time: 18 mins
Total time: 28 mins
Yields: 10 servings

Calories: 319.1
Fat: 26.6 g
Saturated fat: 7.8 g
Carbohydrates: 13 g
Sugars: 1.1 g
Dietary fiber: 0.3 g
Protein: 6.4 g
Cholesterol: 30.9 mg
Sodium: 466.4 mg
Vegan Green Bean, Tomato, and Basil Sheet Pan Dinner
Category: everyday-cooking
By Mackenzie Schieck

Toss together this quick and easy vegan sheet pan dinner of roasted baby potatoes, green beans, chickpeas, and tomatoes seasoned with basil.

Ingredients:
2 cups baby potatoes
3 tablespoons olive oil, divided  (Optional)
2 cups cherry tomatoes
2 cups 1-inch cut fresh green beans
4 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon flaked sea salt (such as Maldon®)
1 (15 ounce) can garbanzo beans, drained and rinsed
2 teaspoons olive oil, or to taste  (Optional)
salt and ground black pepper to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a jelly roll pan with aluminum foil. Toss potatoes with 1 tablespoon olive oil in a medium bowl. Pour into the prepared pan. Roast in the preheated oven until tender, about 30 minutes. Toss cherry tomatoes, green beans, garlic, basil, and sea salt with 2 tablespoons olive oil. Remove potatoes from the oven, push them to one side of the pan, and add the tomato and green bean mixture. Roast until tomatoes start to wilt, 15 to 20 minutes more. Remove from the oven and pour into a serving dish. Stir in garbanzo beans, add 2 teaspoons olive oil, and season with salt and pepper.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 292.3
Fat: 13.7 g
Saturated fat: 1.9 g
Carbohydrates: 38.1 g
Sugars: 1.4 g
Dietary fiber: 7.8 g
Protein: 7 g
Sodium: 703.7 mg
Italian Cheer


Ingredients:
apricots, Amaretto, brandy, cognac

Directions:
Drain the apricots and remove the pits if necessary; place in a small bowl.
Pour the amaretto and brandy over the fruit and refrigerate for several hours to marinate.
When ready to serve, place a whole apricot along with a teaspoon of the marinating liquid in each of eight chilled flute Champagne glasses.
Pour 3 ounces of Asti spumante into each glass, adding the wine in two stages if necessary to avoid foaming over.
Serve with slices of pannetone, pound cake, or chocolate leaf cookies.
Baked Spaghetti Squash with Beef and Veggies
Category: fruits-and-vegetables
By ROBYN050501

Baked spaghetti squash, peppers, and onions are mixed with beef and cheese in this delicious casserole.

Ingredients:
1  spaghetti squash, halved and seeded
1 pound ground beef
½ cup diced green bell pepper
½ cup diced red bell pepper
¼ cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon ground black pepper
2 ¼ cups shredded sharp Cheddar cheese

Directions:
Preheat oven to 375  degrees F (190 degrees C). Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork. Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender. Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish. Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

Prep time: 25 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 398.8
Fat: 26.4 g
Saturated fat: 14.5 g
Carbohydrates: 12.8 g
Sugars: 6 g
Dietary fiber: 2.9 g
Protein: 27.2 g
Cholesterol: 100.2 mg
Sodium: 590.3 mg
Simple Cauliflower Smash


Ingredients:
head cauliflower, celery, parmesan cheese, cumin, garlic powder, paprika

Directions:
Separate cauliflower into similar sized florets and chop celery in very small pieces.
Steam together until very tender; at least 15 minutes.
Smash together with cheese, hummus, garlic, and cumin using a fork or potato masher to a coarse consistency.
If desired, garnish with paprika.
Rye Bread


Ingredients:
unbleached all-purpose flour, active dry yeast, brown sugar, milk, warm water, molasses, shortening, salt

Directions:
In a small bowl, combine yeast and 1/2 cup of lukewarm water (100-120 degrees Farenheit] and stir to dissolve any lumps.  Cover with plastic wrap and set aside while the yeast rehydrates, 5 minutes or so.  It will be a little bubbly and yeasty-smelling when it's ready.
Meanwhile, gently heat 2 Cups of milk in the microwave or on the stovetop until warm to the touch but not bubbling.
In a very large bowl, combine shortening, brown sugar, and salt and mix until well combined.  Add the molasses and the warmed milk, stir.  Take the temperature of your mix here if you can - anything warmer than 120 will need to cool a few minutes to avoid killing the yeast.
Add your yeast to the milk mixture along with the rye flour, stir until combined.  Once the rye flour is incorporated, begin adding the unbleached flour, 1 Cup at a time stirring in each cup before adding another, until the mix begins to pull away from the sides of the bowl.
Turn your dough out onto a floured surface and kneed, adding flour as needed to prevent it from sticking too badly to your hands or counter, for 8-10 minutes.  You could have a slightly springy, glossy ball when you're finished kneeding.
Place your dough ball into a large bowl sprayed will nonstick spray, turning the ball over once so all surfaces are coated.  Cover with a tea towel and set in a warm spot for 1 to 1 1/2 hours until approximately doubled in size.
Turn your risen dough out onto a lightly floured surface and press the air out gently with your hands.  Kneed again a few times, and place back into a greased bowl, turning once, and cover again to rise for another hour.
After the dough has risen a second time, turn it out onto a floured surface.  Press the air out of it gently, and cut in half with a large knife.
Stretch each half into a rectangle, with the short side of the rectangles approximately the length of your bread pan.  Starting on the short side, roll each rectangle up to make a log, and place seam sides down into 2 greased 5x9 pans.  You can score the tops of the loaves now, if you like.  Cover and allow to rise one last time, about one hour or until the dough rises at least as high as the edge of the pans.
Preheat your oven to 350 with the rack positioned in the middle of the oven and bake loaves for 50 to 60 minutes.  Remove from the oven and turn out of pans immediately.  Cover with a tea towel and allow to cool completely before slicing.