xiaoxl/recipe_data huggingface dataset:
Fresh Raspberry Sorbet


Ingredients:
fresh raspberries, frozen raspberries, sugar, fresh lime juice, lemon juice

Directions:
Combine berries with sugar and citrus juice, crushing them lightly with the back of a spoon.
Let rest at least 30 minutes, or until the berries release their juice (If using frozen berries, allow to rest until thawed].
Transfer berries and juice to a food processor and blend until smooth; strain puree, if desired, then chill until cold.
Freeze puree in an ice cream maker according to manufacturer's directions.
When frozen, transfer to a freezer container, press a piece of wax paper to top, and freeze until firm, at least 3 hours.
Sweet and Sour Pineapple Ham Steaks


Ingredients:
crushed pineapple, pineapple chunks in juice, white vinegar, brown sugar, ketchup, soy sauce, cornstarch, water, ham slices

Directions:
Combine pineapple, vinegar, brown sugar, ketchup and soy sauce in a saucepan and heat to boiling.
Stir cornstarch with water. Stir into sauce and boil 1 minute.
Spoon over warmed slices of leftover ham. Serve extra sauce on the side.
Chicken Wings You'll Love!


Ingredients:
chicken wings, Worcestershire sauce, honey, Dijon mustard, paprika, salt, fresh ground black pepper

Directions:
For ease of preparation, I buy the chicken wings already cut up into drummettes and the other wing part, tip removed.  Otherwise, buy them whole and cut them yourself.  Rinse chicken, pat dry and place in large plastic bag.
Whisk together all other ingredients and pour over chicken, seal, kneading bag to mix well into the chicken parts.  Marinate 1-3 hours in refrigerator, remove and let stand at room temperature 30 minutes.
Heat outdoor grill to 350°F
Place wings on grill, cook about 15 minutes, turning once or twice.  Remove from heat, transfer to serving platter.  Let stand a few minutes, then enjoy!
Pecan Streusel Stuffed Egg Nog French Toast Bake


Ingredients:
eggs, pecans, brown sugar, cinnamon, nutmeg, butter, nutmeg

Directions:
Preheat the oven to 350°F.  Lightly grease a 9x13-inch glass baking dish with non-stick cooking spray.
In a mixing bowl, whisk together the eggs and egg nog.
In another mixing bowl, blend together the pecans, brown sugar, cinnamon, nutmeg and butter with knives/forks/pastry blender until crumbly.
Add a layer of the sliced bread to a 9x13-inch casserole, then spread out the pecan streusel, then top with another layer of the bread.  Pour the egg nog-egg mixture over the top.  Sprinkle a little cinnamon and nutmeg on top, covering lightly.
Bake in the preheated oven for 30 minutes covered with foil.  Then remove the foil and bake another 25-30 minutes, or until casserole is cooked through and center bread is "Springy.".
Serve with maple syrup, powdered sugar or as is.  Along with some fresh fruit, bacon and/or sausage -- for a complete holiday brunch!
Pecan Crusted Chicken With Raspberry Sauce


Ingredients:
pecans, salt, all-purpose flour, egg, chicken cutlets, honey, olive oil

Directions:
In food processor (or can finely chop with knife] chop pecans; add flour and salt.
Dip chicken cutlets in beaten egg, then in flour/pecan mixture, coating well.
Combine raspberry preserves, honey, and vinegar in small sauce pan. Heat until warm and combined.
Pan fry chicken in small drizzle of olive oil on medium heat until browned on both sides. (With cutlets this will take a very small amount of time. If using larger breasts, adjust cooking time.].
Drizzle warmed sauce over chicken to serve.
Ham and Vegetable Pasta


Ingredients:
linguine, angel hair pasta, fresh asparagus, fresh mushrooms, carrot, zucchini, cooked ham, butter, heavy cream, green onions, parmesan cheese, dried basil, salt, pepper, ground nutmeg, parmesan cheese

Directions:
Prepare all vegetables and ham for cooking.
Cook pasta according to package directions.
Meanwhile, in a large skillet, saute asparagus, mushrooms, carrot, zucchini, and ham in butter until the vegetables are tender.
Add cream, peas, onions, Parmesan, basil, salt, pepper, and nutmeg; bring to a boil.
Reduce heat; simmer for 3 minutes, stirring frequently.
Rinse and drain pasta; add to vegetable mixture and toss to coat.
Sprinkle with additional Parmesan cheese, if desired.
Three-Cheese Lasagna Hoagies


Ingredients:
ricotta cheese, fresh mozzarella balls, parmesan cheese

Directions:
Place the sauce in a microwave-safe bowl and cover with a damp paper towel. Microwave until hot, stirring occasionally, about 5 minutes.
Meanwhile, toast the bread in a toaster oven or oven. Divide the sauce among the bread. Dollop with the ricotta, arrange the mozzarella on top, and sprinkle with the Parmesan.
Grilled Scallops
Category: seafood
By MAINJUMP

This is my Mom's easy recipe for scallop lovers. It is simple, quick, and delicious. The only tools you need are a grill and a grilling basket.

Ingredients:
¾ cup butter
⅔ cup chopped onions
3 cloves garlic, chopped
¼ cup fresh lemon juice
1 pinch salt
1 ½ pounds sea scallops
⅓ cup chopped fresh parsley

Directions:
Preheat an outdoor grill for medium heat and lightly oil grate. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes. Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side. Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 317.5
Fat: 23.9 g
Saturated fat: 14.7 g
Carbohydrates: 6.2 g
Sugars: 1.2 g
Dietary fiber: 0.4 g
Protein: 19.8 g
Cholesterol: 98.5 mg
Sodium: 349 mg
Shrimp Fettuccine Alfredo
Category: world-cuisine
By MAMATIFF

This is a very simple recipe and it tastes divine! My sister and I were trying to come up with the perfect Alfredo recipe and we found it.

Ingredients:
1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir.  Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly.  After all Parmesan is added, mix in parsley and salt.  Stir frequently making sure it does not boil.  Sauce will take a while to thicken. When sauce has thickened, combine with cooked pasta noodles; serve hot.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 440.2
Fat: 10.6 g
Saturated fat: 5.6 g
Carbohydrates: 57.7 g
Sugars: 2.7 g
Dietary fiber: 2.6 g
Protein: 29.2 g
Cholesterol: 172 mg
Sodium: 280.7 mg
Cowboy Crunchies


Ingredients:
butter, white sugar, brown sugar, vanilla, eggs, salt, baking powder, baking soda, flour, rolled oats, chocolate chips

Directions:
Cream Butter and Sugars, add vanilla, eggs mix well. Add dry ingredients and mix well. Add in nuts and chip. Put into lightly greased pan and smooth out and bake.
Bake at 350 for 35-40 minute.
Nicole's Italian Ricotta Cheesecake


Ingredients:
cream cheese, sugar, whole milk ricotta cheese, sour cream, eggs, vanilla, anise, flour

Directions:
In a mixer, beat cream cheese and sugar until combined., Add ricotta cheese and sour cream and whip until smooth., Mix in eggs, vanilla and anise extract., Slowly add in flour and mix well at high speed three minutes., Pour into a greased and floured spring form pan., Bake at 425 for 15 minutes., Reduce heat to 350 and bake one hour until set and starting to brown., Toothpick will come out clean when inserted in center., Cool completely. Refrigerate at least 4 hours before serving.
Spicy Pork Chop Casserole


Ingredients:
frozen corn, frozen hash browns, Italian-style tomatoes, chili powder, dried oregano, ground cumin, crushed red pepper flakes, olive oil, boneless pork loin chops, black pepper, monterey jack cheese

Directions:
Preheat oven to 375 degrees.
Lightly spray nonstick skillet with cooking spray.
Add corn, cook over medium high heat for 5 minutes or until corn begins to brown.
Add potatoes, cook and stir for 5 more minutes or until potatoes begin to brown.
Add tomatoes, chili powder, oregano, cumin and red pepper; stir until well mixed.
Lightly spray 8x8x2 baking dish with cooking spray. Pour corn mixture into dish.
Add oil and pork chops to skillet.  Cook pork chops over medium-high heat until brown on one side.
Remove pork chops and place browned side up on top of corn mixture.
Sprinkle with pepper.
Bake uncovered 20 minutes or until meat is barely pink in center.
Sprinkle with cheese.
Let stand 2-3 minutes.
Magical Chocolate Bars
Category: desserts
By themoodyfoodie

Delicious and fun chocolate ice cream bars that are adaptable to every taste bud! Top bars with sprinkles, chopped nuts, or any other of your favorite toppings while the chocolate hard shell is still wet.

Ingredients:
1 pint chocolate ice cream
3  jumbo craft sticks
2 cups semisweet chocolate chips
⅔ cup coconut oil

Directions:
Line a baking sheet with waxed paper. Remove the lid from ice cream container. Working quickly, cut the container off the ice cream and turn ice cream on its side on a work surface. Insert craft sticks into the side of the ice cream, evenly spacing them. Cut the ice cream between the sticks, creating 3 bars. Arrange ice cream bars in the prepared baking sheet; freeze until completely solid, 8 hours to overnight. Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until chocolate hard shell mixture is smooth, 1 to 2 minutes. Hold 1 ice cream bar over a separate measuring cup and pour chocolate hard shell mixture over bar to cover completely. Let chocolate dry for a few seconds and pour chocolate hard shell mixture over bar again, creating a thick shell. Place bar back in the waxed paper. Repeat with remaining bars and chocolate hard shell mixture. Freeze bars until set, at least 15 minutes.

Prep time: 15 mins
Total time: 8 hrs 30 mins
Yields: 3 ice cream bars

Calories: 1144.2
Fat: 91.7 g
Saturated fat: 67.8 g
Carbohydrates: 95.5 g
Sugars: 83.4 g
Dietary fiber: 7.7 g
Protein: 8 g
Cholesterol: 29.9 mg
Sodium: 79.2 mg
Hot Orange Rolls


Ingredients:
sugar, water, milk, butter, sugar, salt, eggs, flour, butter, margarine, sugar, orange zest

Directions:
Dissolve the yeast and pinch of sugar in 1/4 cup water.
Heat milk, butter, 1/2 cup sugar and salt until butter is melted.
Cool to lukewarm and beat in yeast mixture, eggs and 1 cup of flour.
Let rise until bubbly.
Gradually add remaining flour and beat well with spoon or mixer.
(It is not necessary to knead.] Cover and let rise till double in bulk.
Mix 1/2 cup softened butter, 1/2 cup sugar and grated orange rind.
Roll dough out on lightly floured surface into rectangle and spread with sugar-orange mixture.
(Save a little sugar mixture to sprinkle over rolls when done.] Roll up as for cinnamon rolls.
Cut into slices and place in greased muffin tins.
Let rise till double.
Bake at 375 degrees F for 15 to 20 minutes.
Sprinkle with reserved sugar mixture.
Modified Yogurt Ambrosia Salad


Ingredients:
miniature marshmallow, pineapple chunks, mandarin orange segments, unsweetened flaked coconut

Directions:
"Mix everything.   Chill at least 15 minutes."
Mari's Dessert Pie
Category: desserts
By az_starshine

A luxurious, rich dessert that induces happiness in all who try it...called Mari's Dessert in honor of my sister-in-law who loves it. Garnish with shaved chocolate curls or flaked coconut if desired.

Ingredients:
½ cup butter
1 cup all-purpose flour
¼ cup white sugar
1 (8 ounce) package cream cheese
½ cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (3.9 ounce) package instant chocolate pudding mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, Cut the butter into the flour and 1/4 cup sugar until the mixture resembles coarse crumbs; pat mixture into the bottom of a 9x13 inch baking dish. Bake in preheated oven for 15 to 18 minutes or until lightly browned. Let cool to room temperature. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Fold in half of the whipped topping. Spread mixture over cooled crust. In the same bowl, Mix pudding according to package directions. Spread over cream cheese mixture. Top with remaining whipped topping. Chill in refrigerator.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 10 servings

Calories: 375.6
Fat: 23 g
Saturated fat: 15.7 g
Carbohydrates: 39.9 g
Sugars: 27.6 g
Dietary fiber: 0.7 g
Protein: 3.6 g
Cholesterol: 49 mg
Sodium: 293.6 mg
Grain and Nut Whole Wheat Pancakes
Category: breakfast-and-brunch
By Myleen Sagrado Sjödin

If you like Harvest Grain N' Nut pancakes, I have the recipe for you. Nutty, moist and tasty pancakes! This is the BEST pancake recipe I've tried, and I've tried many...

Ingredients:
1 ½ cups old-fashioned oatmeal
1 ½ cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups buttermilk
1 cup milk
¼ cup vegetable oil
1  egg
⅓ cup sugar
3 tablespoons chopped walnuts  (Optional)

Directions:
Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt. In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired. Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 pancakes

Calories: 383
Fat: 15.5 g
Saturated fat: 3.1 g
Carbohydrates: 52.2 g
Sugars: 16.4 g
Dietary fiber: 6 g
Protein: 11.8 g
Cholesterol: 36.7 mg
Sodium: 768.7 mg
Thai Pineapple Chicken Curry


Ingredients:
water, red curry paste, low-fat coconut milk, chicken breast halves, fish sauce, sugar, bamboo shoots, red bell pepper, green bell pepper, sugar snap pea, onion, pineapple chunk

Directions:
Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
In a bowl, whisk together curry paste and coconut milk. Transfer to a wok, and mix in chicken, fish sauce, chili paste, sugar, and bamboo shoots. Bring to a boil, and cook until chicken juices run clear about 10 minutes.
Mix the red bell pepper, green bell pepper, snap peas and onion into the wok. Continue cooking until are tender. If the liquid needs thickening, add flour to a little of the sauce and stir back into the curry.
Remove from heat, and stir in pineapple. Serve over the cooked rice.
Creamy Cherry Dip


Ingredients:
cream cheese, powdered sugar, Cool Whip, cherry pie filling, graham cracker

Directions:
Place cream cheese in a large bowl, add powdered sugar and mix well., Fold in Cool Whip and pie filling., Serve with graham crackers for dipping.
Hearty Pork Stew


Ingredients:
olive oil, yellow onion, garlic cloves, fresh oregano, dried oregano, ground cumin, ground allspice, tomatoes, dark molasses, no-salt-added chicken broth, canned black beans, salt, fresh ground pepper, fresh cilantro, parsley

Directions:
In a large saucepan, heat the olive oil over medium-high heat.  Add the onion and sauté until soft, about 5 minutes.  Add the garlic, oregano, cumin, and allspice and cook for 1 minute.  Add the tomato and molasses and simmer until the flavors are blended, about 3 minutes.  Carefully add the broth and bring to a boil.
Add the pork and black beans and simmer until the pork is just cooked through, about 5 minutes.  Season with salt and pepper, garnish with the cilantro, and serve immediately.
Spicy Marinated Pork Chops


Ingredients:
boneless pork chops, onions, green peppers, lemon juice, Worcestershire sauce, Tabasco sauce

Directions:
Make marinade of all ingredients.  Place chops and marinade in ziploc bag and refrigerate at least 8 hours (or overnight].
Pour marinade sauce into microwave-proof bowl.
Grill chops on medium high heat for 12-14 minutes, turning once (or you can broil in oven 4-6 inches from heat].
Microwave marinade for two minutes.  Stir and repeat.  Serve as a side sauce with chops and rice.
Crab Stuffed Mushrooms
Category: appetizers-and-snacks
By Wilma Scott

This tasty appetizer seasoned with thyme, oregano, and savory.  Choose good sized mushrooms, about 2 inches across.  When cleaning mushrooms, don't run them under water.  They are like little sponges, and will absorb it; just wipe them clean with a damp towel.  The filling can be made with fresh, canned, or imitation crabmeat.  If using canned, be sure to rinse it first.

Ingredients:
1 pound fresh mushrooms
7 ounces crabmeat
5  green onions, thinly sliced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon ground savory
ground black pepper to taste
¼ cup grated Parmesan cheese
⅓ cup mayonnaise
3 tablespoons grated Parmesan cheese
¼ teaspoon paprika

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, combine crabmeat, green onions, herbs, and pepper.  Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined.  Refrigerate filling until ready for use. Wipe the mushrooms clean with a damp towel.  Remove stems. Spoon out the gills and the base of the stem, making deep cups.  Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish.  Sprinkle tops with Parmesan and paprika. Bake for 15 minutes.  Remove from oven, and serve immediately

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 6 servings

Calories: 167.1
Fat: 12.1 g
Saturated fat: 2.6 g
Carbohydrates: 4.2 g
Sugars: 1.7 g
Dietary fiber: 1.2 g
Protein: 11.7 g
Cholesterol: 39.2 mg
Sodium: 274.6 mg
Ranch Picnic Pasta Salad


Ingredients:
angel hair pasta, tri-color spiral pasta, diced tomatoes, black olives, cucumbers, onion, green bell pepper, yellow bell pepper, olive oil, red wine vinegar

Directions:
Cook pasta according to package directions.
Prepare Italian dressing mix according to directions (but using about 1/2 the oil called for].
Mix Ranch dressing with vinegar and oil.
Drain pasta well and rinse with cold water, drain well again.
Place all ingredients into large bowl and toss well.
Refrigerate 12 hours.
Toss before serving.
**Can use 1/2 of a green, yellow, and orange bell pepper to add more color.
You can add other raw hard vegetables such as julienne carrots, blanched asparagus, sliced radish, anything you like.
Decadent Pumpkin Muffins
Category: bread
By JRS22302

I love pumpkin muffins, and I wanted to create a version with less fat and calories that still tasted good. These muffins turn out moist and full of flavor!

Ingredients:
3 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
2 cups canned pumpkin puree
1 ½ cups white sugar
½ cup light brown sugar
½ cup applesauce
1 cup fat free vanilla yogurt
4  egg whites
1  egg
⅔ cup water
1 cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners. In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan. Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.

Prep time: 25 mins
Cook time: 18 mins
Total time: 55 mins
Yields: 24 muffins

Calories: 174.5
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 39.9 g
Sugars: 23.2 g
Dietary fiber: 1.8 g
Protein: 3.7 g
Cholesterol: 8 mg
Sodium: 334.2 mg
Bloody Mary Salad


Ingredients:
olive oil, shallot, vodka, Worcestershire sauce, red wine vinegar, Dijon mustard, sugar, prepared mustard, horseradish, celery seed, lemon, salt, pepper, medium shrimp, tomatoes, celery, English cucumber, red onion, fresh parsley, olive oil

Directions:
DRESSING: In a saucepan over medium-high, heat the olive oil. Saute the shallots until soft about 2-3 minutes.
Deglaze the pan with vodka; simmering until almost all evaporated. Add the V8 juice, Worcestershire sauce, vinegar, mustard, sugar, horseradish, celery seed, and fresh lemon juice.
Boil the mixture for 5 minutes. Season with salt and pepper to taste. Remove from heat and chill.  Dressing can be prepared several hours in advance.
SALAD: Toss remaining ingredients together and season with salt and pepper.
Divide the mixture among 4 plates, arranging on each plate a shot glass filled with the salad dressing, placed  to the side.
Easter Bread Ring
Category: breakfast-and-brunch
By MARBALET

This recipe is from Italy. The Italians love it, especially at Easter time.

Ingredients:
5  eggs
¼ cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
3 cups all-purpose flour
⅔ cup milk
2 tablespoons butter
2  eggs, room temperature
½ cup mixed candied fruit
⅓ cup chopped blanched almonds
½ teaspoon anise seed
2 tablespoons melted shortening
1 cup confectioners' sugar
1 tablespoon whole milk
⅛ teaspoon vanilla extract
3 tablespoons multicolored sprinkles (jimmies)

Directions:
Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour. In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl. Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour. Meanwhile, combine the fruit, nuts, and anise seed. Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half. Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour. Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool. Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.

Prep time: 30 mins
Cook time: 35 mins
Total time: 3 hrs 5 mins
Yields: 1 loaf

Calories: 654.6
Fat: 20.8 g
Saturated fat: 6.1 g
Carbohydrates: 100.5 g
Sugars: 34.9 g
Dietary fiber: 3.3 g
Protein: 17.1 g
Cholesterol: 251 mg
Sodium: 564.2 mg