xiaoxl/recipe_data huggingface dataset:
Fried Chicken Bowl
Category: main-dish
By jreb66

Quick and easy comfort meal with chicken, mashed potatoes, corn, and cheese.

Ingredients:
vegetable oil for frying
4 pieces frozen, breaded pre-cooked chicken strips
2 cups prepared mashed potatoes
6 ounces shredded Cheddar cheese
1 (14 ounce) can whole kernel corn, drained

Directions:
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken strips in the hot oil until warmed through, 2 to 3 minutes. Transfer chicken to paper towel-lined plates using a slotted spoon. Cut chicken into bite-size chunks. Layer mashed potatoes, Cheddar cheese, corn, and chicken, respectively, into individual serving bowls.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 510.9
Fat: 32.8 g
Saturated fat: 12.1 g
Carbohydrates: 39.4 g
Sugars: 5.1 g
Dietary fiber: 3.5 g
Protein: 18.2 g
Cholesterol: 52.3 mg
Sodium: 837.6 mg
Low Calorie Cheesy Asparagus


Ingredients:
asparagus, fat-free swiss cheese

Directions:
Place asparagus pieces in small microwave-safe covered casserole dish. Do not add water.
Toss with seasonings.
Microwave 3 minutes.
Drain, if excess liquid has cooked out of asparagus.
Top with cheese.
Stir to incorporate cheese.
Peanut Butter Cinnamon Toast


Ingredients:
"peanut butter"

Directions:
Toast your bread as dark as you like it., Immediately spread the toast with the peanut butter so it gets warm and gooey., Sprinkle with cinnamon-sugar and enjoy!
Sweet and Sour Crock-Pot Seitan


Ingredients:
seitan, carrots, onion, brown sugar, soy sauce, garlic clove, red pepper flakes, pineapple chunks, cornstarch, cold water, red bell pepper, green bell pepper

Directions:
Place seitan, carrots and onion in crockpot.
In a small bowl, mix together brown sugar, soy sauce, garlic clove, red pepper flakes and pineapple juice until sugar is dissolved. Pour into crockpot.
Cook on low 8 hours.
30 minutes before serving, dissolve the cornstarch in the water and add to crockpot, along with bell peppers and pineapple chunks.
Turn crockpot up to high, and cook for 30 minutes, until peppers are crisp-tender.
Serve over rice.
Fresh Fruit Salad


Ingredients:
cantaloupe, honeydew, pineapple, strawberry

Directions:
Combine fruit in large bowl., Drizzle in orange juice. Serve.
Bobotie


Ingredients:
quorn mince, onion, turmeric, curry powder, salt, black pepper, chutney, water, vinegar, raisins, egg, milk, salt, pepper, bay leaf

Directions:
Heat the oil and fry the chopped onion in it gently till transparent. Stir in the apricot jam, spices, seasoning and chutney. Add the meat and beat with the back of a metal spoon over the heat until loose.
Add the bread which has been soaked in the water and squeezed out, the vinegar and raisins. Turn into a greased pie dish and level out the surface.
Beat together the egg, milk and seasonings. Pour over the meat, place the bay leaf in the centre and bake at 350 for 1 hour until golden. The usual accompaniments are rice, fresh pineapple, bananas, chutney and coconut.
Turtle Tart


Ingredients:
butter, margarine, water, egg, pecans, pecans, pecans

Directions:
Heat oven to 350°F In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up side of ungreased 9-inch tart pan with removable bottom.
Bake 19 to 21 minutes or- until light golden brown. Cool 10 minutes.
Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup whipping cream on High 2 to 4 minutes, stirring twice;until caramels are melted. Stir in  cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
In another medium microwavable bowl, microwave chocolate chips and 1/3 cup whipping cream on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.
"Burnt" Basque Cheesecake
Category: desserts
By Chef John

I rarely post a trendy recipe while it's still trendy. But this 'burnt' cheesecake method deserved the hype; baking it in a very hot oven delivers a beautiful, dark exterior full of bittersweet notes that make the light, creamy cheesecake interior seem even more rich and flavorful. Plus, this method is just plain easier--just remember the parchment paper. So, if you've not had much luck with traditional cheesecake methods, you should stop trying and make this exclusively.

Ingredients:
1 tablespoon soft unsalted butter, or as needed
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
½ teaspoon fine salt
3 tablespoons all-purpose flour
½ teaspoon vanilla extract
4 extra large eggs, at room temperature
1 ¼ cups heavy cream

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Butter a 9-inch cake pan. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Butter the paper and press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang. Combine cream cheese, sugar, salt, and flour in a bowl. Stir and smear together with a spatula until very smooth and creamy. Add vanilla extract and 1 egg; whisk to combine. Whisk in remaining eggs, one at a time. Pour in heavy cream and mix until smooth. Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles. Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 50 to 55 minutes. Increase oven temperature to 425 degrees F (220 degrees C) in the last 10 minutes. Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper, using a knife or spatula if needed. Refrigerate until thoroughly chilled, 4 hours to overnight.

Prep time: 15 mins
Cook time: 50 mins
Total time: 5 hrs 30 mins
Yields: 1 9-inch cheesecake

Calories: 467.1
Fat: 37.9 g
Saturated fat: 23.1 g
Carbohydrates: 24.6 g
Sugars: 20.4 g
Dietary fiber: 0.1 g
Protein: 8.9 g
Cholesterol: 204 mg
Sodium: 359.2 mg
Heavy Cream Substitute


Ingredients:
milk, margarine

Directions:
"Combine the two ingredients in small bowl and use in place of one cup of Heavy Cream in recipes."
Shrimp Etouffe With/Without Chicken and Sausage


Ingredients:
andouille sausage, chicken thigh fillet, canola oil, all-purpose flour, fresh thyme, garlic cloves, celery, onion, green bell pepper, paprika, cayenne pepper, white pepper, diced fire-roasted tomatoes, Worcestershire sauce, kosher salt, black pepper, medium shrimp, green onions, cooked long-grain rice

Directions:
Add the oil to a large heavy Dutch oven over medium-high heat. Once hot, sprinkle in the flour. Cook the roux, while stirring, until it's the shade of peanut butter, 5-7 minutes. Be careful not to burn. Add the thyme, garlic, celery, onions and bell pepper and saute until the vegetables are soft, about 5 minutes. Stir in the paprika, cayenne and white pepper and cook until fragrant, about 1 minute. Whisk in the stock, clam juice, tomatoes, hot sauce and Worcestershire. Season with salt and pepper. Add chicken and sausage if desired.  Bring to a boil, reduce to a low simmer and cook, uncovered, stirring occasionally, 60 minutes or until chicken is cooked thoroughly.  30 minutes if not using chicken.
After 30 or 60 minutes of simmering, adjust the seasoning with salt, pepper and hot sauce. Stir in the shrimp, lower the heat and cook until the shrimp are cooked through and bright pink, about 5 minutes. Stir in the green onions right before serving.
Bill Knapp's Michigan Bean Soup


Ingredients:
dried navy beans, cold water, lean ham, garlic, onion, celery, carrot

Directions:
Wash and sort the beans and soak overnight in cold water to cover.
Next morning drain beans.
Put beans, ham and garlic in stockpot, add 2 to 3 quarts water.
Bring to a boil, cover and simmer 3 hours or until beans are tender.
While the beans are cooking, in a separate pan boil the onion, celery and carrots in enough water to cover for 30 minutes.
Drain and add to the beans and ham and continue cooking for 45 minutes more.
Put soup contents in blender or food processor to slightly puree the soup(You will need to do this in batches].
Add salt and freshly ground black pepper to taste.
Note: To use canned beans, allow 3 (15-ounce] cans undrained Northern beans and omit 1 quart water. Continue recipe as directed.
Eggplant Parmesan Casserole
Category: world-cuisine
By Chef John

I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan.

Ingredients:
2 large eggplants
2 tablespoons olive oil
1 pinch salt, or as needed
1 tablespoon olive oil
2 cloves garlic, sliced
½ teaspoon red pepper flakes
3 cups prepared marinara sauce
½ cup water, plus more as needed
¾ cup ricotta cheese
½ cup grated Parmesan cheese
¼ cup shredded pepperjack cheese
salt and freshly ground black pepper to taste
¾ cup dry bread crumbs
½ cup grated Parmesan cheese
2 tablespoons olive oil

Directions:
Preheat oven to 375 degrees F (190 degrees C). Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels. Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water. Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture. Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices. Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole. Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 1 8x8-inch dish

Calories: 397.4
Fat: 21.4 g
Saturated fat: 6 g
Carbohydrates: 41.1 g
Sugars: 17.3 g
Dietary fiber: 11.6 g
Protein: 12.7 g
Cholesterol: 20.1 mg
Sodium: 905.9 mg
Homemade Vanilla Fudge


Ingredients:
sugar, evaporated milk, milk, salt, butter, vanilla

Directions:
Butter sides of heavy 2 quart saucepan.
In saucepan combine sugar, milks, and salt.
Cook and stir over med.hi to boiling.
Clip on candy thermometer and cook and stir over medium low heat to 238°, soft ball stage.
Remove from heat, add butter and vanilla, DO NOT STIR.
Cool to 110°F.
Remove thermometer.
Beat with a wooden spoon till fudge becomes thick and starts to lose it's gloss.
Pour into a buttered 8-inch pan.
Score into squares.
Artichoke Spread
Category: appetizers-and-snacks
By SARAHSUE

A yummy hot artichoke spread that's perfect for company! Smooth and cheesy wins the race to your happy tummy. Serve it with bread, crackers or veggies.

Ingredients:
1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package cream cheese
1 cup grated Parmesan cheese
½ cup mayonnaise
1 clove garlic, peeled
¾ teaspoon dried dill weed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan. Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 3 cups

Calories: 92.5
Fat: 8.1 g
Saturated fat: 3.3 g
Carbohydrates: 2.4 g
Sugars: 0.1 g
Dietary fiber: 0.6 g
Protein: 2.9 g
Cholesterol: 15.7 mg
Sodium: 216.6 mg
Best Garlic Broccoli


Ingredients:
broccoli florets, garlic cloves, olive oil, butter, rosemary, salt, parmesan cheese

Directions:
In large skillet melt butter and olive oil together with garlic and rosemary.
Cook over medium high heat until garlic browns.
Add steamed broccoli (it will sizzle] and toss in skillet for about 30 seconds.
Place immediately in serving bowl and salt to taste.  May sprinkle with Parmesan cheese.
Polenta With Italian Sausage


Ingredients:
water, cornmeal, salt, garlic cloves, Italian stewed tomatoes, tomato paste, fresh parsley, parmesan cheese

Directions:
Combine water, cornmeal and salt in a double boiler or heavy saucepan. Bring to a boil, stirring constantly.
Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally.
Meanwhile, brown sausage and garlic in a large skillet; drain. Cool slightly. Cut sausage into 1-in. pieces; return to skillet.
Add tomatoes, tomato paste and parsley; bring to a boil. Remove from the heat.
Spread half of the cornmeal mixture in a serving dish; top with half of the sausage mixture.  Repeat layers.
Sprinkle with cheese. Serve immediately.
Glazed Paleo Éclairs


Ingredients:
eggs, coconut milk, flour, wine, apple cider vinegar, honey, cream of tartar

Directions:
Preheat the oven to 350°F.
In a bowl, beat the egg together with the erythritol.
Sift in the sweet potato starch, while mixing continually.
Mix in the remaining wet ingredients until you have a nice and firm batter.
Line a baking pan with a sheet of parchment paper.
Take a tablespoon full of batter and place it on the parchment paper, creating your desired shape (I used long vertical rectangles].
Bake for 5 min at 180, then 3 min at 150.
Let the éclairs cool down and then glaze them with some sugar free icing.
Ravioli in a Dish


Ingredients:
roasted garlic alfredo sauce, parmesan cheese

Directions:
Boil the ravioli according to package directions.
Drain ravioli and pour back into the pot you cooked them inches.
Gently stir the alfredo sauce into the ravioli.
Pour the ravioli into ungreased 7x11 inch casserole dish.
Pour the spaghetti sauce on top of the ravioli and spread around the top with a spoon (do not mix it].
Top the casserole with the parmesan cheese and bake in 375°F oven for 10-15 minutes until hot and bubbly and the cheese is melted.
Low Fat Blueberry Cobbler


Ingredients:
all-purpose flour, sugar, baking powder, salt, skim milk, blueberries

Directions:
In a bowl, mix together dry ingredients., Add milk and whisk until smooth., Pour batter into lightly greased 8x8 inch pan., Sprinkle blueberries on top., Bake in a preheated 350°F oven for 40 minutes or until lightly browned., Serve and eat.
Sesame-Pancetta-Wrapped Asparagus


Ingredients:
all-purpose flour, eggs, sesame seeds, asparagus spears, pancetta, sea salt

Directions:
Put flour, eggs and sesame seeds in 3 shallow dishes.  Wrap each asparagus spear with pancetta, leaving tip exposed.
Heat oil in med straight sided skillet over med heat until it registers 350 degrees on a deep fry thermometer.
Dredge spears in flour, shaking off excess.
Dip pancetta portion in egg; coat with sesame seeds.  Fry until golden brown, 3 to 4 minutes.  Drain on paper towels.  Season with salt.  Thread spears lengthwise onto skewers, if desired.
Sugar Free Brownies


Ingredients:
margarine, eggs, Splenda granular, all-purpose flour, salt, skim milk, walnuts

Directions:
Preheat oven to 350°.
Spray Pam and flour an 8x8-inch pan.
In a small saucepan, over medium heat, melt margarine and cocoa together, stirring occasionally until smooth.
Remove from heat and set aside to cool.
In a large bowl, beat eggs until frothy.
Stir in sucrolose sugar.
Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine.
Finally stir in the 1/4 cup of milk and if desired, the walnuts.
Pour into the prepared pan bake for 25-30 minutes in the preheated oven.
Stick in a toothpick--when it comes out clean its done.
Let cool and then cut into squares.
Pear and Goat Cheese Salad


Ingredients:
pecans, bartlett pears, sugar, olive oil

Directions:
In a small skillet, dry roasted pecans over medium heat for 1 to 5 minutes; stirring frequently. Finely chop.
Meanwhile, arrange ½ cup salad greens on each of eight plates; set aside.
Cut pears in half lengthwise. With a melon baler, remove seeds and make a small, round cavity in each pear half.
Cut cheese into eight pieces; shape each into a ball. Roll in pecans and place one in each pear cavity. Arrange pears on lettuce.
Pour vinegar into a small bowl; add sugar, whisking until dissolved.
Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining pecans.
Dark Chocolate Molasses Cookies
Category: desserts
By Jocelyn Marks

A perfect holiday chocolate-molasses cookie recipe and a family favorite! Store in an airtight container at room temperature for up to a week.

Ingredients:
½ cup butter, softened
½ cup molasses
½ cup unsweetened cocoa powder
⅓ cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups all-purpose flour
¼ cup white sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Beat butter, molasses, cocoa, 1/3 cup sugar, baking soda, cinnamon, vanilla extract, and salt together in a large bowl until well blended. Beat in flour on low speed just until blended; dough will be firm. Form into 1-inch balls; roll in 1/4 cup sugar. Place 1 inch apart on ungreased cookie sheets. Bake in the preheated oven until puffy and cracked on top, 8 to 9 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 48 cookies

Calories: 52.9
Fat: 2.1 g
Saturated fat: 1.3 g
Carbohydrates: 8.5 g
Sugars: 4.4 g
Dietary fiber: 0.4 g
Protein: 0.6 g
Cholesterol: 5.1 mg
Sodium: 53.5 mg
Simple Slow Cooker Pinto Beans and Ham
Category: side-dish
By Cindy

This is my simple version of pinto beans and ham. It's just a basic recipe with no frills. My husband always enjoys this version. Serve with cornbread.

Ingredients:
14 cups water, divided
2 cups dried pinto beans
1  ham bone with meat
1 large red onion, chopped
2 teaspoons garlic, minced
1 teaspoon ham base (such as Better than Bouillon®)
1 dash hot pepper sauce (such as Tabasco®), or to taste
1 pinch salt and ground black pepper to taste

Directions:
Bring 8 cups water and pinto beans to a boil in a large pot. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse before using. Transfer pinto beans to a slow cooker. Add ham bone, red onion, minced garlic, and ham base. Pour in remaining 6 cups of water, or enough to cover the beans. Cool on Low until beans are tender, about 8 hours. Remove the ham bone, shred meat, and add back to the beans. Discard the bone. Serve hot, seasoned with hot sauce, salt, and pepper.

Prep time: 10 mins
Cook time: 8 hrs 5 mins
Total time: 9 hrs 15 mins
Yields: 8 servings

Calories: 178
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 32.4 g
Sugars: 2 g
Dietary fiber: 7.8 g
Protein: 10.7 g
Sodium: 184.4 mg
Grilled Asian Flank Steak


Ingredients:
soy sauce, plum sauce, ketchup, scallion, cilantro, fresh ginger, fresh garlic

Directions:
Combine all marinade ingredients in a storage zip lock bag. Mix well.
Add flank steak  and refrigerate for 3 to 6 hours, turning occasionally to distribute marinade.
Remove flank steak from the marinade. Reserve marinade. Place steak in center of cooking grate and grill for 12 to 16 minutes, or until desired doneness, turning once halfway through grilling time. Occasionally brush lightly with remaining marinade while grilling. Remove steak when done and hold in a warm place for 5 to 7 minutes. Slice thinly on the bias for serving.
Meanwhile, bring remaining marinade to a boil and simmer for 5 minutes. Pour over steak.
FIRNI (AFGHAN CUSTARD)


Ingredients:
cornstarch, sugar, cardamom pod, pistachios

Directions:
Pour about 1/2 cup of the milk into a small bowl, and the rest into a medium saucepan. Whisk the cornstarch with the milk in the bowl until smooth, and then add it to the milk in the saucepan. Whisk in the sugar and cardamom. Cook over medium-high heat, whisking constantly to avoid lumps and it sticking to the bottom, until it’s gently bubbling and thick like cream of wheat, for 4 to 6 minutes. Stir in the almonds. Continue to whisk for 2 more minutes. Take off the heat and pour into a totally dry 9-inch diameter and 3 1/2-inch deep serving bowl (it fills halfway]. Let cool for about 30 minutes at room temperature. Then put in the refrigerator and chill until soft but firm, about 1 1/2 hours.
Sprinkle with ground pistachios and serve.
Benedictine Dip
Category: appetizers-and-snacks
By Susie

A simple Derby Day appetizer dip my aunt, who lived in Louisville, gave to my mother over 50 years ago. Serve with crackers or chips.

Ingredients:
1 (3 ounce) package cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons finely grated onion
2 tablespoons finely grated peeled and seeded cucumber
1 drop green food coloring

Directions:
Mix cream cheese, mayonnaise, onion, cucumber, and food coloring together in a bowl until well blended and food coloring is incorporated. Cover and chill, 8 hours to overnight. Serve.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 6 servings

Calories: 84.2
Fat: 8.6 g
Saturated fat: 3.7 g
Carbohydrates: 0.9 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 1.2 g
Cholesterol: 17.3 mg
Sodium: 68.3 mg
Perfect Chocolate Chip Cookies


Ingredients:
sugar, butter, egg, vanilla essence, baking soda, plain flour, whole wheat flour, chocolate chips

Directions:
Preheat oven to 190ºC., Mix together butter and sugar., Add egg, vanilla and baking soda., Stir in flour and chocolate chips., Drop rounded teaspoons onto greased trays. Bake for 7-8 minutes.
Best Pumpkin Pie


Ingredients:
canned pumpkin, white sugar, salt, cinnamon, ground ginger, nutmeg, clove, eggs, evaporated milk, milk

Directions:
Mix together pumpkin purée, sugar, salt, cinnamon, ginger nutmeg and cloves. In a separate bowl mix together the milk, eggs and evaporated milk. Add the milk mixture to the pumpkin mixture and mix until combined.
Pour into prepared pie shells. Bake at 400 for 1 hour.
Orange-Date Loaves


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, eggs, dates, pecans, walnuts

Directions:
In a large mixing bowl stir together flour, sugar, baking powder, orange peel, baking soda, and salt.
In another mixing bowl stir together eggs, 1/2 cup of the thawed orange juice concentrate, the oil, and 1-1/2 cups water.
Add to flour mixture. Stir by hand just until combined. Fold in dates and nuts.
Divide mixture evenly between two greased 8"x4"x2" loaf pans. Bake in a 350 degree oven for 50 to 55 minutes or until a toothpick inserted near the centers comes out clean. (Or, divide mixture evenly among four 5-1/2"x3"x2" loaf pans and bake for 40 to 45 minutes or until loaves test done.].
Cool in pans for 10 minutes; remove from pans.
Generously brush tops and sides of loaves with remaining orange juice concentrate. Cool thoroughly on wire racks.
Wrap and store overnight before slicing.
Cumin-Cayenne Mashed Potatoes With Caramelized Onions


Ingredients:
yukon gold potatoes, onion, olive oil, ground cumin, salt, cayenne pepper, fresh thyme

Directions:
Boil potatoes in enough water to cover 25 minutes or until soft.
Meanwhile, saute onion, oil, cumin, salt and cayenne in skillet over low heat 30 minutes or until browned.  Stir in rice milk and thyme.
Drain potatoes and mash.  Whisk onion mixture into potatoes.  Season with salt and pepper, if desired.