xiaoxl/recipe_data huggingface dataset:
Oriental Peppers and Pineapple


Ingredients:
onion, green pepper, carrots, kale, reduced sodium soy sauce, cornstarch, Dijon mustard, raisins, low-sodium chickpeas, walnuts

Directions:
Chop onion, peppers and carrots and set aside.
Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
Wisk together pineapple juice, soy sauce, cornstarch, and mustard in a large bowl. Add pineapple, raisins and chickpeas and combine well. Set aside.
Coat large non-stick frying pan or dutch oven (at least 5 quarts] with oil.
Add onion, peppers and carrots and cook over moderate heat, stirring frequently. Add small amounts of water as needed to prevent sticking. Cook until vegetables just start to soften, they should still be tender crisp.
Add kale, cover and cook until wilted and soft.
Add sauce mixture and stir until thickened.
Cover and simmer over low heat until heated through.
Add walnuts and mix well.
Serve over whole grain rice of your choice if desired.
Harriet's Cookies (Brown Sugar Shortbread Bars With Chocolate)


Ingredients:
butter, brown sugar, flour, salt, vanilla, chocolate chips

Directions:
Cream the butter and brown sugar.
Mix in the egg yolk and vanilla.
Add the flour and salt.
spread in an 9 X 13 baking dish.  I like to put parchment in the bottom of the pan.
Bake at 350° for 20-25 minutes.
Immediately after taking it out of the oven, put the chocolate bar on top to melt.
Spread the chocolate all over the bar (you can add tidbits on top of the chocolate - toasted pecans and Heath Bar bits are both good].
Cut diagonally.
Fantabulously Easy Baked Beans


Ingredients:
Coleman's dry mustard, brown sugar, molasses, onion

Directions:
Mix everything together in a 2 quart casserole dish and top with bacon slices.
Bake at 350, uncovered, for one hour.  It should have a dark color to the top when done.
Hot Fudge Sauce


Ingredients:
sweetened condensed milk, butter

Directions:
"Heat in double boiler until you reach desired consistency."
Special K Cookies


Ingredients:
flour, baking soda, salt, margarine, sugar, vanilla, egg

Directions:
Mix together in a large bowl,flour,soda and salt., In a medium bowl beat together butter,sugar and vanilla until light and fluffy., Add the egg and beat well., Stir in dry ingredients together with 1 cup Special K., Roll tsps of dough into remaining Special K., Place on ungreased baking sheets., Bake for 10 minutes at 375 degrees F.
Chocolate Challah (Bread Machine)


Ingredients:
water, egg, vanilla extract, bread flour, sugar, gluten, salt, fast rising yeast, water, eggs, vanilla extract, bread flour, sugar, gluten, gluten, salt, fast rising yeast

Directions:
Add the ingredients, except the chocolate chips, in the pan according to the order in the manufacturer's
instructions.
Set crust on medium and program for Basic or Sweet Bread cycle; press Start.
At the beep, add the chocolate chips.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.
Easy Chicken Parm
Category: world-cuisine
By Paul

This is an easy chicken Parm recipe that's delicious. You can do this in an oven or a toaster oven.

Ingredients:
cooking spray
1 (16 ounce) package skinless, boneless chicken breasts (such as Perdue®)
4 slices Fresh Mozzarella Cheese  BC
2 cups tomato sauce, or to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray a baking pan with cooking spray. Place chicken on the prepared pan. Bake in the preheated oven for 20 minutes, flipping chicken after 12 minutes. Remove from the oven, add desired amount of sauce, and top each breast with mozzarella cheese. Bake until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 12 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 4 servings

Calories: 235.4
Fat: 9 g
Saturated fat: 4.8 g
Carbohydrates: 7.2 g
Sugars: 5.5 g
Dietary fiber: 1.7 g
Protein: 30.2 g
Cholesterol: 86.7 mg
Sodium: 738.4 mg
Bean & Cheese Burritos W/ Tex-Mex Chili Sauce


Ingredients:
canola oil, all-purpose flour, chili powder, ground cumin, fat-free chicken broth, tomato sauce, salt, garlic powder, Spanish rice, low-fat cheddar cheese, flour tortillas, onion, lettuce, tomatoes, low-fat sour cream, avocado

Directions:
Preheat oven to 350F.
Prepare sauce: Heat canola oil in saucepan; stir in flour and chili powder to form thick paste; cook 30-60 seconds.
Add chili powder, cumin, broth, tomato sauce, salt, & garlic powder. Bring to a boil, reduce heat, & simmer 8-10 minutes. Set aside.
Assemble burritos: Lay out one tortilla.  Spoon 3/4 c refried beans, 3/4 c spanish rice, and 1/2 c cheese down center of tortilla.
To roll , fold one side over filling, parallel to filling. Fold up bottom & top then fold over other side to make a wide burrito.
Place seam side down in large baking dish.  Repeat steps 3 & 4 for second burrito.
Pour sauce over burritos and top with 1/4 c cheese.
Bake 25-30 minutes.
Remove from oven and pile on the desired toppings.
Burritos can be cut in half and serve 4 people, or can be served whole to two *really* hungry people.
And don't forget the forks!
Chocolate Hazelnut Phyllo Dessert Fit for Queens


Ingredients:
phyllo dough, light corn syrup, butter

Directions:
Preheat oven to 375°F.
Measure Nutella, corn syrup, and cinnamon sugar in measuring cups.
Set aside  the measuring cups (with the ingredients still in them].
Melt butter and set aside with a pastry brush in it.
Unroll 1 sleeve of defrosted phyllo dough on work space.
Grease a square baking pan with butter.
Now pick up a sheet of phyllo dough and put it into the bottom of the pan (some will lay over the edge of pan so just butter it and stuff the thing in the pan, no big deal.].
Try to work fast because it's easy.
Use up 5 of the sheets this way.
Layer the next 5 sheets by sprinkling cinnamon sugar on top of the butter.
Put a sheet down and butter it.
Next, put a sheet down and brush it with butter and while holding down the phyllo sheet spread all of the Nutella on the sheet (if the phyllo moves around and your getting uptight  soften it in the microwave].
Don't worry about getting it perfectly smooth and even.
Use the rest of the sheets by alternating buttered sugar cinnamon layers and buttered corn syrup drizzled layers.
When doing the corn syrup, use the amount you think you would like (you might want less or more than the said amount].
Brush the top with butter and sprinkle cinnamon sugar and drizzle a tiny bit of corn syrup.
Cook in oven on the bottom rack (to be sure that the bottom layers get cooked] for about 9 minutes or until the top layer is nice and brown.
Cut and eat !
This dessert's quality is compromised after a couple hours so you really shouldn't plan on storing it.
Hot Mustard


Ingredients:
mustard powder, vinegar, sugar, water, salt

Directions:
Combine all the ingredients in a saucepan., Bring to a boil, reduce heat& simmer 10 minutes., Place in sterilized jar& refrigerate.
Wild Mushroom Soup


Ingredients:
unsalted butter, olive oil, shallots, fresh thyme, salt, fresh ground black pepper

Directions:
Clean all the mushrooms before chopping (wipe with damp paper towel, or remove dirt with small mushroom brush].
Melt butter and olive oil in soup pot on medium heat.
Add shallot, cook until beginning to caramelize, stirring infrequently.
Add mushrooms, thyme, salt, and pepper; cook, stirring occasionally, until mushrooms have released their liquid and liquid has mostly evaporated.
Add broth and any soaking liquid, scraping up browned bits. Bring to a boil, reduce to simmer, and cook until mushrooms are tender. Adjust seasoning.
Remove from heat, cool slightly. Puree soup with stand blender (in batches] or immersion blender until smooth. (Add more liquid if you want it thinner: broth or water would do.].
Serve.
NOTES * I used a combination of fresh mushrooms including cremini, chanterelle, hen of the woods (maitake], and beech (bunashimeji]. For depth of flavor, I added some some dried shiitake mushrooms. Soak dried mushrooms in 1-2 cups hot water for 30-60 minutes before use; add the liquid with the broth (discard sediment; if using shiitakes, discard stems too, they are tough]. * Instead of separating the thyme leaves, you can just tie a bunch of sprigs together and fish the bundle out before pureeing. * The original recipes suggested leaving it half-pureed and "rustic" but I found it grainy so I pureed it completely. * This soup can be made ahead. Reserve 1-2 cups broth and add it while reheating on medium-low. * This is what I did for garnish per serving. When the butter and olive oil were hot, I cooked some pretty slices of cremini and reserved them. On each serving I drizzled about 1 tsp cream, eyedroppered very few drops of truffle oil, sprinkled a couple of thyme leaves, and floated a reserved mushroom slice.
Chocolate Caramel Candy


Ingredients:
creamy peanut butter, butter, margarine, sugar, evaporated milk, marshmallow creme, creamy peanut butter, vanilla extract, salted peanuts, creamy peanut butter

Directions:
Combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth.
Spread onto the bottom of a lightly greased 13-in.x9-in.x2-in. pan
Refrigerate until set.
For filling, melt butter in a heavy saucepan over medium-high heat.
Add sugar and milk.
Bring to a boil; boil and stir for 5 minutes.
Remove from the heat; stir in the marshmallow creme, peanut butter, and vanilla.
Add peanuts.
Spread over the first layer.
Refrigerate until set.
Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth.
Spread over the filling.
Refrigerate until set.
In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth.
Pour over caramel layer.
Refrigerate for at least 1 hour.
Cut into 1-in.squares.
Store in the refrigerator.
Pasta Crab Casserole


Ingredients:
onion, mushroom, green pepper, garlic cloves, butter, sour cream, salt, basil, cheddar cheese

Directions:
Cook pasta , drain.
In skillet saute onion, mushrooms, green pepper, and garlic in butter until crisp.
Add cooked pasta.
Stir in crab meat, sour cream, salt, and basil.
Put in casserole; top with cheese. Can put in two casseroles and freeze one.
Bake covered at 375 degrees Fahrenheit  for 20 minutes.
Uncover and bake for 10 minutes.
Popa's Pickled Eggs
Category: appetizers-and-snacks
By bd.weld

These simple to make pickled eggs are a great snack along with pretzels. For hotter eggs pierce the yellow chili peppers with a sharp knife and/or add other hot peppers.

Ingredients:
1 (12 ounce) jar hot yellow peppers with brine
1 ½ cups water
1 cup white wine vinegar
2 tablespoons pickling spice (such as McCormick®)
1 tablespoon white sugar
2 teaspoons salt
1 teaspoon ground turmeric
8  hard-boiled eggs, peeled

Directions:
Stir peppers and brine, water, vinegar, pickling spice, sugar, salt, and turmeric together in a 1/2 gallon mason jar or container. Add eggs to pepper mixture and seal container. Refrigerate for at least 2 days.

Prep time: 10 mins
Total time: 2 days
Yields: 8 servings

Calories: 98.7
Fat: 5.7 g
Saturated fat: 1.7 g
Carbohydrates: 4.8 g
Sugars: 3 g
Dietary fiber: 1.2 g
Protein: 6.8 g
Cholesterol: 212 mg
Sodium: 1358.6 mg
Butternut Squash Mac&Cheese


Ingredients:
macaroni, kosher salt, butter, fresh thyme leaves, all-purpose flour, Cracker Barrel sharp cheddar cheese, ground nutmeg, black pepper, colby-monterey jack cheese, parsley

Directions:
Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
In other pot melt Butter,Once melted add Butternut Squash and Black pepper. Cook Squash once done add milk and Mash Squash until you get a Soup like Base -- them Add 1 cup of Cheese to mixture  -- pour over Pasta,add remaining lb of cheddar & 1 lb of Colby&Monterey cheese and Parsley along with the other 2 tablespoons of butter .
Place in Baking dish and baked 20 or til cheese melts.
Creamy Horseradish Sauce
Category: side-dish
By Jandeebee

This is a delicious, simple, fast sauce. Best for beef roasts. Fabulous on tenderloin roast!

Ingredients:
1 ¼ cups sour cream
⅓ cup prepared horseradish
1 teaspoon Kosher salt
1 teaspoon ground black pepper

Directions:
Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.

Prep time: 5 mins
Total time: 20 mins
Yields: 2 cups

Calories: 41.2
Fat: 3.8 g
Saturated fat: 2.4 g
Carbohydrates: 1.4 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 0.6 g
Cholesterol: 7.9 mg
Sodium: 170.5 mg
Grilled Marinated Shrimp Skewers


Ingredients:
olive oil, fresh parsley, fresh lemon juice, garlic, tomato paste, dried oregano, seasoning salt, black pepper, cayenne pepper

Directions:
In a bowl whisk together all marinade ingredients until well blended (remove 3-4 tablespoons to brush on the shrimp while cooking].
Pour the marinade into a large resealable plastic bag; add in the shrimp, seal bag and toss to coat the marinade with the shrimp.
Refrigerate for 2 hours.
Soak the wooden skewers in cold water 30 minutes before threading.
Set grill heat to medium-low.
Thread the shrimp onto the skewers piercing once near the tail and once near the head; discard the marinade.
Grease the grill grate.
Cook shrimp for about 5 minutes per side or until opaque, brushing frequently with the reserved marinade.
Pumpkin-Nut Muffins (Healthier!)


Ingredients:
unbleached flour, all-purpose flour, sugar, whole wheat flour, pumpkin pie spice, ground cloves, baking soda, salt, pumpkin puree, 2% buttermilk, walnuts

Directions:
Preheat oven to 400*. Lightly coat a 12-cup muffin pan with nonstick spray or line with paper liners.
In a large bowl, mix together the unbleached or all-purpose flour, sugar, whole wheat flour, pumpkin pie spice, cloves, baking soda, and salt. Make a well in the centee of the flour mixture.
In a small bowl, whisk together the pumpkin puree, buttermilk, applesauce, and egg whites. Scrape into the well in the flour mixture. Stir just until the batter is moistened. Fold in walnuts.
Divide the batter among the prepared muffin cups. Bake for 17-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan on a rack for 5 minutes. Invert onto the rack and serve warm or at room temperature.
Corn and Black Bean Salad


Ingredients:
black beans, tomatoes, corn kernel, red onion, fresh flat-leaf parsley, extra virgin olive oil, red wine vinegar, distilled vinegar, garlic, sugar, chili powder, salt, ground black pepper, ground cumin

Directions:
Place the black beans, corn, tomato, onion and parsley in a large bowl and stir to combine.
To make the dressing whisk all the ingredients together in a small bowl.
Just before serving pour over the bean mixture and toss to coat. Can be kept up to 6 hours at room temperature.
Succotash
Category: side-dish
By Michele O'Sullivan

Frozen or canned vegetables may be substituted for fresh ones.

Ingredients:
1 cup butter, divided
2 cups fresh lima beans
½ teaspoon salt
4 medium whole (2-3/5" dia) (blank)s fresh tomatoes, peeled and chopped
2 teaspoons white sugar
4 ears fresh corn kernels, cut from the cob

Directions:
Melt 1/2 cup butter in a large saucepan over medium heat.  Stir in lima beans and salt, and cook until tender, about 20 minutes. Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter.  Cook until tomatoes are tender, about 20 minutes. Stir tomatoes into lima beans and add corn; cook 10 minutes more.

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

Calories: 477.2
Fat: 33.9 g
Saturated fat: 20 g
Carbohydrates: 40.1 g
Sugars: 5.6 g
Dietary fiber: 7.3 g
Protein: 8.7 g
Cholesterol: 81.3 mg
Sodium: 1083.5 mg
Alpine Perch Filets in White Wine (Eglifilets in Weisswein)


Ingredients:
lemon juice, heavy cream, white wine, mushroom, parsley

Directions:
Rinse the fish and pat dry.
Drizzle with lemon juice and dredge the fish in the flour.
Quickly fry the fish in butter.
In a large pan heat the cream with the wine and let it steep for a few minutes. (10].
Season with salt and pepper.
Clean and slice the mushrooms.
Arrange the filets on a platter, cover with the raw mushrooms and then the hot sauces.
Garnish with chopped parsley.
This is served with egg noodles, rice, or new potatoes and a salad.
Ground Beef-Spinach Casserole
Category: main-dish
By JNAMCD

This is a great ground beef casserole. Even my husband who doesn't care for spinach likes this one! And it got rave reviews when I took it to a church potluck.

Ingredients:
1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced, or more to taste
1 (10 ounce) can sliced mushrooms, drained
1 teaspoon dried oregano
2 dashes hot pepper sauce, or more to taste
salt and ground black pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (10 ounce) can condensed cream of celery soup
1 cup sour cream
1 (8 ounce) package grated mozzarella cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add mushrooms, oregano, hot sauce, salt, and pepper. Simmer for 5 minutes. Add spinach, soup, and sour cream; cook until heated through, about 5 minutes. Transfer to a casserole dish and cover with mozzarella cheese. Bake in the preheated oven until cheese is melted, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 395.8
Fat: 25.9 g
Saturated fat: 13 g
Carbohydrates: 14.4 g
Sugars: 3.5 g
Dietary fiber: 4.6 g
Protein: 28.2 g
Cholesterol: 93.3 mg
Sodium: 959.6 mg
Grilled Mahi Mahi and Orange Ginger Sauce


Ingredients:
limes, dark soy sauce, ginger paste, canola oil, chives, brown sugar, butter

Directions:
Preheat  to medium high. Slightly oil grate to prevent fish from sticking.  Season mahi mahi with salt and pepper.  Combine lime juice, soy sauce, ginger paste and oil mix well.  Place mahi mahi in plastic bag and add marinade.  Marinade for 20-30 minutes.  Grill for 6 - 8 minutes on each side.
Meanwhile drain marinade into sauce pan.  Bring to a boil and reduce until reduced by half.  Add brown sugar and butter.
Plate mahi mahi with sauced drizzled on top.
Cauliflower Rice Stir-Fry
Category: fruits-and-vegetables
By Jenny Franken Duffy

This healthy alternative to fried rice is made with frozen cauliflower rice. Cracking an egg into it while it cooks increases protein and we like it. You can also add shrimp, pork or chicken. This recipe looks like a lot but our family of 3 can finish it.

Ingredients:
2 tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
2 (12 ounce) packages frozen riced cauliflower medley
4 tablespoons soy sauce
2  eggs, lightly beaten

Directions:
Heat sesame oil in a large nonstick skillet over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add riced cauliflower medley and cook, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Stir in soy sauce and cook for 1 minute. Move cauliflower mixture to one side of the skillet and pour eggs into the other side. Cook and stir until eggs are scrambled, about 3 minutes. Mix eggs and cauliflower mixture together and cook until heated through, about 1 minute.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 3 servings

Calories: 194.3
Fat: 12.4 g
Saturated fat: 2.3 g
Carbohydrates: 13 g
Sugars: 0.6 g
Dietary fiber: 5.5 g
Protein: 10.9 g
Cholesterol: 124 mg
Sodium: 1302.8 mg
Caramel Custard


Ingredients:
egg, sugar, salt, vanilla, milk

Directions:
Heat oven to 350 degrees.
Mix egg, sugar, salt and vanilla. Stir in milk.
Place 1 tablespoon caramel topping in each of two 6-ounce custard cups.
Pour egg mixture onto caramel topping.
Place cups in baking pan, 8X8X2 inches; pour very hot water into pan to within 1/2 inch of tops of cups.
Bake until knife isnerted halfway between center an dedge comes out clean, 40-45 minutes.
Remove cups from water; serve warm or chill and unmold into dessert dishes.
Skor Trifle


Ingredients:
instant chocolate pudding mix, Cool Whip

Directions:
Cut cake into bite size pieces and place 1/2 of pieces in the bottom of a large bowl.
(Preferably a glass bowl to show off the layers] Place 1/2 of prepared pudding on top of cake layer, trying to keep it off the sides of the bowl.
Add 2 crushed Skor bars on top of pudding layer.
Place 1/2 tub of Cool Whip on top.
Repeat layers ending with Cool Whip.
Garnish with the remaining Skor bar.
Refridgerate at least 1 hour before serving.
Cola Chicken


Ingredients:
boneless skinless chicken breast halves, ketchup, Worcestershire sauce

Directions:
Place chicken in 9 x 13-inch casserole dish.
Sprinkle with salt and pepper.
Mix ketchup, cola, and Worcestershire sauce; pour over chicken.
Cover and bake at 350 degrees Fahrenheit for 50 minutes.
Shrimp Curry Rice


Ingredients:
shrimp, basmati rice, leek, salted butter, mayonnaise, curry powder, dried coriander, water

Directions:
Start cooking the rice:
Add rice and water to a pot (or rice cooker].
In a separate pot:
Add shrimp leeks and butter, stir at high heat for 3 minutes.
Turn stove to low heat.
Add curry powder, coriander and garlic salt; stir well.
Allow to simmer COVERED for 5 minute.
Add mayo; stir well. The mixture should be a pale yellow color.
At this point the rice should be about half done and there should be a fair amount of water in the pot.
Add rice and it's water to the shrimp mixture; stir well.
Cover and allow the rice to cook for a further 6 minutes or until the water has been absorbed but before the rice burns at the base of the pan.
Lemon-Rosemary Muffins


Ingredients:
eggs, Bisquick, sugar, lemon peel, lemon juice, water, dried rosemary leaves

Directions:
Heat oven to 400°F Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
Beat eggs slightly in medium bowl; stir in remaining ingredients except sugar crystals just until moistened. Divide batter evenly among cups; sprinkle with sugar crystals.
. Bake 15 to 20 minutes or until tops are golden brown.
Makes 12 muffins.
Gluten-Free Blueberry Crisp
Category: desserts
By thedailygourmet

This is a fast-to-fix dessert and is suitable for those who are following a gluten-free diet. Feel free to swap around the fruit flavor and cake mix flavors. For instance, cherry and yellow cake mix with pecans.

Ingredients:
1 (16 ounce) can blueberry pie filling
8 ¼ ounces gluten-free yellow cake mix
½ cup gluten-free oats (such as Bob's Red Mill®)
½ cup sliced almonds
¼ cup melted butter
1 tablespoon white sugar  (Optional)
¼ teaspoon ground cinnamon  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Pour blueberry filling in a 9x9-inch baking dish and smooth to even out in the dish. Sprinkle dry cake mix over the filling, smoothing evenly to cover the top. Sprinkle with oats and almonds. Pour melted butter over the top, covering evenly. Mix sugar and cinnamon in a small bowl; sprinkle evenly on top. Bake in the preheated oven until filling is bubbly and top is brown, 40 to 50 minutes. Let cool for 30 minutes. Serve warm or cooled.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 319.4
Fat: 9.1 g
Saturated fat: 3.9 g
Carbohydrates: 56.7 g
Sugars: 22.9 g
Dietary fiber: 2.6 g
Protein: 2.2 g
Cholesterol: 15.3 mg
Sodium: 207.4 mg
Dee's  Bacon Bread


Ingredients:
honey, water, bacon grease, crisp bacon, flour, eggs, flour

Directions:
Proof yeast in warm water with honey., Add rest of ingredients, Knead until smooth, Let rise until double., Punch down and put in bread pan that has been greased with bacon grease., Bake at 375 degrees for 20 minutes or until bread is browned.