xiaoxl/recipe_data huggingface dataset:
Asian Steak and Noodle Bowl
Category: main-dish
By Chrissy Gaynor

A delicious combination of Asian flavors infused in lean meat, vegetables, and Japanese noodles. So comforting, you won't even know this was low-fat!

Ingredients:
½ cup low-sodium soy sauce
⅓ cup vegetable oil
⅓ cup brown sugar
1 tablespoon minced ginger
½ teaspoon garlic powder
2 pounds flank steak
1 (10 ounce) package dried Japanese udon noodles
6 ounces snow peas
1 cup broccoli florets
1 tablespoon mirin (Japanese sweet wine)

Directions:
Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight. Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain. Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade. Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain. Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine. Divide noodle mixture among large bowls. Top with steak slices.

Prep time: 15 mins
Cook time: 44 mins
Total time: 4 hrs 59 mins
Yields: 4 servings

Calories: 659.9
Fat: 28.5 g
Saturated fat: 6.7 g
Carbohydrates: 61.6 g
Sugars: 15.1 g
Dietary fiber: 2.1 g
Protein: 35.9 g
Cholesterol: 50.6 mg
Sodium: 1621 mg
Tammy's Chicken Dressing


Ingredients:
chicken breasts, chicken broth, onion, eggs, salt, pepper

Directions:
Note: for a Large serving Use: 4-breast, 2-cups broth, 1-chopped onion, 1-can soup, 6-eggs, 1-pan cornbread.
After cooking chicken let it cool and pull apart into chunks or shreds.
Mix all ingredients but salt & pepper into cornbread, and mix together well.
Salt and pepper to your taste.
You may add a chicken flavor season if so desired.
Pour the mix into greased appropriate sized pan and bake in pre-heated oven at 425' for 35 minutes.
Remove from oven and serve with fresh homemade cranberry sauce, rolls, and side dishes!
Note: We don't use Poultry seasoning; it upsets ulcers.
Jim's Salmon Patties
Category: appetizers-and-snacks
By JimChicago52

My mom made these salmon patties all year! They were a favorite of all us kids and the neighbors too.

Ingredients:
1 (14.75 ounce) can salmon, drained and flaked
1 (7.5 ounce) can salmon, drained and flaked
1 (4 ounce) packet saltine crackers, crushed
2  eggs, beaten
2 tablespoons mayonnaise
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons fresh lemon juice
1 teaspoon red pepper flakes
1 teaspoon dry mustard
2 tablespoons vegetable oil, or as needed

Directions:
Mix both amounts of salmon, crushed crackers, eggs, mayonnaise, Worcestershire sauce, lemon juice, red pepper flakes, and dry mustard together in a bowl. Chill in refrigerator to allow flavors to combine, 30 minutes. Form mixture into 6 patties. Heat vegetable oil in a skillet over medium heat; fry the salmon patties until golden brown, about 4 minutes per side.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 6 servings

Calories: 335.8
Fat: 16.1 g
Saturated fat: 3.1 g
Carbohydrates: 17.1 g
Sugars: 0.5 g
Dietary fiber: 0.8 g
Protein: 28.8 g
Cholesterol: 109.7 mg
Sodium: 682.1 mg
Stuffed Cabbage Leaves (Kaaldolmer)


Ingredients:
cabbage, water, salt, rice, milk, ground pork, salt, white pepper, onion, butter, molasses, cornstarch, water

Directions:
Cut the core from a large cabbage and cook in salted water for 15 minutes.  Drain, cool slightly, and remove 24 large outer leaves.
Simmer 2 tbsp rice in 2 cups milk for 40 minutes.  Cool.
Mix 1/2 lb ground pork, 1/2 lb ground veal or sirloin, and 1 tsp salt.  Gradually beat in 5 eggwhites, one at a time, beating vigorously after each addition.  Slowly add the rice mixture to make a smooth creamy filling.  Stir in 1/4 tsp ground white pepper and 1 medium onion, minced.
Preheat the oven to 375 degrees.
Cut the heavy thick part of the stalks from the cabbage leaves.  Take one leaf at a time and overlap slightly to close up the opening left by removing the stalk.  Put a tablespoon of the meat filling on each leaf.  Roll leaf over once, turn sides over filling, then roll to the end of leaf, completely enclosing the filling.
Arrange the rolls in a buttered baking pan (9x12 1/2 inches].  Add 1 10 1/2 oz can of beef consomme and spread each roll with 1/2 tsp molasses.  Bake in the moderately hot oven for 30 minutes.  Turn each roll and bake for 30 minutes longer.
Arrange the cabbage rolls side by side in a warm serving casserole.
For the sauce:.
Stir into liquid remaining in pan:  1/2 tsp cornstarch mixed with 1 tbsp water.  Cook over direct heat, stirring, for 2 minutes.  Pour the sauce over the cabbage rolls.
Hot Cocoa- Just Add Boiling Water


Ingredients:
dry milk, powdered sugar, salt

Directions:
"Makes a very large quantity! Mix all ingredients together very well and then use a sifter and sift everything together."
Beef Chili


Ingredients:
celery, white mushrooms, green bell pepper, olive oil, diced tomatoes, tomato sauce, red kidney beans, chili powder, lean ground beef, garlic clove, salt, black pepper

Directions:
In a large dutch oven, saute onion, celery and beef in olive oil over medium-high heat until meat is brown and veg is tender.
Add garlic and chili powder, stir 30 seconds.
Add chili, green bell pepper, tomatoes, beans, tomato sauce, salt and pepper, bring to a boil.
Reduce to a simmer, cover and simmer for 1 hour.
Add mushrooms, simmer uncovered for 15 minutes.
Serve with cheddar cheese and sour cream if desired.
Hearty Vegetable Soup


Ingredients:
beef broth, lentils, diced tomatoes, carrot, celery, onion, thyme, chili powder, garlic cloves, potatoes

Directions:
Add all ingredients EXCEPT POTATOES to a medium pot., You may add a little water if you like more broth., Bring to a boil then let simmer for 45 minutes to 1 hour, stirring occasionally., Add potatoes, continue to simmer on med low for another., 15 minutes or until potatoes are tender., Enjoy.
Savory Chicken Egg Rolls  With Sweet and Sour Sauce


Ingredients:
ground chicken, egg, cooked brown rice, zucchini, green onions, carrot, cabbage, cilantro, ginger, honey, vinegar, water, cornstarch

Directions:
Combine all filling ingredients in a large bowl.
Fill each wrapper with about 1/3 cup or more of the meat mixture.
Roll up (burrito style] and seal edges with water (if using tortillas, seal with toothpicks].
Heat oil in a large skillet or sauté pan over medium high heat and brown the roll ups for about 3-4 minutes on each side, until golden and cooked through.
Drain on paper towels.
Pour juice, honey and vinegar into a small sauce pan and heat to boiling, stirring constantly.
Combine water and cornstarch, and add to juice mixture, stirring constantly.
Remove from heat and allow to cool slightly.
Serve hot roll ups with warm dipping sauce.
Simply Elegant Salad With Balsamic Raspberry Vinaigrette


Ingredients:
lettuce, cucumber, cherry tomatoes, red onion, grapes, black pepper, parmesan cheese, gorgonzola

Directions:
In a medium sized bowl mix the two vinegarettes and black pepper together, stir until well blended. Set aside.
In a large bowl toss lettuce, cuccumbers, onions, grapes, tomatoes and almonds.
Add to veggies the desired amount of dressing, cheese, and more almonds. Enjoy!
Banana Cake Cookies


Ingredients:
sugar, shortening, vanilla, eggs, banana, flour, baking powder, salt, baking soda, cinnamon

Directions:
Preheat oven to 400°F., Grease cookie sheet., In a large bowl, beat 1 1/4 cup sugar, shortening and vanilla until fluffy., Beat in eggs and then bananas., Combine flour, baking powder, salt and baking soda., Beat into sugar mixture., Chill 30 minutes., Drop by teaspoon onto cookie sheet., Mix together remaining sugar and cinnamon and sprinkle over cookies., Bake 8-10 minutes or lightly browned.
Applesauce Meatloaf


Ingredients:
ground beef, eggs, onions, salt, allspice, rolled oats, applesauce, apple, brown sugar, clove, water

Directions:
Combine all main ingredients for meatloaf and pack firmly into a greased 9 x 5 x 3 loaf pan.
Press apple rings into top of loaf.
Brush with glaze made by mixing brown sugar, cloves& water.
Bake at 350 for 1 hour& 15 minutes.
Let stand 5 minutes before serving.
Rhubarb Muffins
Category: bread
By Freya

This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb.  It makes a moist and tangy muffin.

Ingredients:
½ cup vanilla yogurt
2 tablespoons butter, melted
2 tablespoons vegetable oil
1  egg
1 ⅓ cups all-purpose flour
¾ cup brown sugar
½ teaspoon baking soda
¼ teaspoon salt
1 cup diced rhubarb
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup crushed sliced almonds
2 teaspoons melted butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners. In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full. In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly. Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 192.4
Fat: 6.6 g
Saturated fat: 2.3 g
Carbohydrates: 31 g
Sugars: 19.4 g
Dietary fiber: 0.8 g
Protein: 3 g
Cholesterol: 22.9 mg
Sodium: 137.7 mg
Champagne Hula


Ingredients:
pineapple rum, Grand Marnier

Directions:
Shake Rum, Grand Marnier, pineapple juice and grenadine with ice., Strain into a champagne glass and fill up with champagne., Garnish with a strawberry slice on the rim.
Tex-mex Chicken Stack


Ingredients:
onions
water
barbecue sauce
Bobbie-Q Sauce (Barbecue Sauce]
barbecue sauce
cumin
Taco Seasoning Blend
flour tortillas
cheese
cheese
green onion

Directions:
Preheat oven to 350 degrees., Fry onions in a frying pan until tender crisp., Add rest of the ingredients for chicken mixture and simmer until heated through., Lay 1 tortilla on a lightly greased baking sheet., Cover tortilla with half the chicken mixture and then half the cheese., Top with the second tortilla then repeat the chicken and cheese layers., Cover with the last tortilla., Top with reserved sauce and cheese., Sprinkle green onion on top., Bake for 15 minutes or until heated through., Allow to stand for 5 minutes before cutting into 6 wedges.
Sloppy Joes I
Category: main-dish
By Nancy

A tasty change from tomato sauce based version.

Ingredients:
1 pound lean ground beef
1 (10.75 ounce) can  condensed chicken gumbo soup
2 tablespoons ketchup
1 tablespoon yellow mustard
1 ¼ cups water
salt to taste
ground black pepper to taste

Directions:
In large skillet over medium heat, brown meat. Drain any grease from pan. Stir in soup, ketchup, yellow mustard, water, salt and pepper. Turn heat to medium-low; simmer uncovered for about 1 hour until liquid is absorbed and mixture is thickened.

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

Calories: 229.2
Fat: 16.3 g
Saturated fat: 6.4 g
Carbohydrates: 4.8 g
Sugars: 2.1 g
Dietary fiber: 0.9 g
Protein: 14.7 g
Cholesterol: 58.3 mg
Sodium: 523.9 mg
American Chop Suey


Ingredients:
hamburger, green pepper, onion, celery, canned whole tomatoes, raw rice, seasoning salt

Directions:
Mix ingredients in skillet.
Do NOT saute' or cook veggies first or you will get mush.
Season with seasoning salt or salt and pepper to taste.
Cover, and leave on highheat until food begins to steam and you see steam coming out from under the lid.
Turn off heat and leave on burner for 1 hours.
Do not lift cover during cooking period.
Pizza Hash Browns


Ingredients:
frozen hash browns, sour cream, eggs, parmesan cheese, onion, chili sauce, chili powder, ground beef, mozzarella cheese

Directions:
Scramble fry ground beef til no pink is left. Rinse in seive under hot water.Set aside.
Combine all 6 ingredients for hashbrown crust.Mix well. Press firmly in a greased 12 in pizza pan, forming a rim around the edge.
Bake in 450 oven for 20 -25 minutes or until golden brown on the bottom.
This is important to have the crust browned well probably closer to 25 minutes.
Add oil to frying pan on medium heat add onions and mushrooms saute and stirring frequently, until browned.
Stir in chili sauce, chili powder and ground beef.
Spread over crust.
Sprinkle with cheese. Bake 5-6 minutes or until hot and cheese is melted.
May also top this pizza with ham or pepperoni.Or half mozzarella and half cheddar cheese.
Spanish Noodles and Ground Beef


Ingredients:
ground beef, green pepper, onion, diced tomatoes, water, chili sauce, salt, pepper, bacon, cheese

Directions:
Cook beef, green pepper and onion until meat is no longer pink and drain., Stir in the noodles, tomatoes, water, chili sauce, salt and pepper., Cover and cook over low heat for 15-20 minutes or until the noodles are tender., Top with bacon and cheese.
Crunchy Romaine Salad
Category: salad
By Georgia Julie

A wonderful combination of flavors in this very easy to prepare salad. A ton of crunch comes from ramen noodles, pecans, and romaine lettuce.

Ingredients:
1 cup white sugar
¾ cup canola oil
½ cup red wine vinegar
1 tablespoon soy sauce
salt and ground black pepper, to taste
1 (3 ounce) package ramen noodles
¼ cup unsalted butter
1 cup chopped pecans
1 bunch broccoli, coarsely chopped
1 head romaine lettuce, torn into bite-size pieces
4  green onions, chopped

Directions:
Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet. Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool. Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.

Prep time: 20 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 10 servings

Calories: 392.8
Fat: 29.6 g
Saturated fat: 4.9 g
Carbohydrates: 31.6 g
Sugars: 21.8 g
Dietary fiber: 2.9 g
Protein: 3.8 g
Cholesterol: 12.2 mg
Sodium: 195.2 mg
Vegan Mac and "Cheese"


Ingredients:
whole wheat pasta, extra virgin olive oil, nutritional yeast, garlic powder

Directions:
Prepare pasta. Place frozen peas in a bowl of hot water. Mix all of the ingredients to the pot and warm up.
Place frozen peas in a bowl of hot water.
Mix all of the ingredients to the pot and warm up.
Sun-Dried Tomato Spread
Category: appetizers-and-snacks
By Don Ondersma II

I use this tomato-based spread in place of jelly on toast and bagels. My favorite is spreading it on tomato-basil bagels. I usually place 1/2 the spread in the refrigerator, and freeze the remainder for later use.

Ingredients:
2 (6 ounce) cans tomato paste
2 tablespoons chopped fresh basil
¼ cup olive oil
1 teaspoon crushed garlic
¾ cup sun-dried tomatoes, packed in oil, drained
½ teaspoon salt
1 teaspoon white sugar
1 teaspoon garlic salt

Directions:
In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving.

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

Calories: 59.8
Fat: 4.2 g
Saturated fat: 0.6 g
Carbohydrates: 5.6 g
Sugars: 2.9 g
Dietary fiber: 1.2 g
Protein: 1.2 g
Sodium: 367.6 mg
BBQ Quail with Honey-mustard Dressing


Ingredients:
quail, fresh thyme sprigs, rosemary sprigs, limes, zest of, olive oil, sea salt, fresh ground black pepper, honey, soy sauce, grainy mustard, Dijon mustard

Directions:
Bring the chicken stock to the boil.
Clean the quail, and pat dry.
Place the quail in the boiling stock, and return quickly to the boil-cook for 2 minutes.
Drain and dry the quail and stuff with the herbs and lime zest.
Brush with oil and season well.
Cook on a medium BBQ grill for 7-10 minutes, turning regularly.
Place the cooked quail in a warmed serving dish, pour over the dressing, and leave to stand for 5 minutes before serving.
DRESSING: Whisk all the ingredients together.
Grilled Portabella Burger With Basil Mayonnaise


Ingredients:
fresh basil, vegan mayonnaise, apple cider vinegar, portabella mushroom caps, olive oil, sea salt, black pepper, red onions, romaine lettuce

Directions:
Heat grill or grill pan.
In a small bowl, combine basil, vegan mayonnaise, and vinegar; set aside.
Lightly coat both sides of mushroom caps with olive oil.
Season with salt and pepper, if desired.
Grill mushrooms over medium-high heat, until just soft to the touch, about 6 minutes per side.
To serve, split buns and toast on grill.
Spread a heaping teaspoon of the basil mixture on top and bottom halves of buns.
Layer each bottom half with one lettuce leaf, red pepper,.
mushroom, and onion slice; top with remaining half bun.
and serve.
Maple Pecan Fudge


Ingredients:
unsalted butter, pure maple syrup, heavy cream, powdered sugar, light corn syrup, sea salt, pure vanilla extract, pecans

Directions:
Line 8" x 8" baking pan with parchment paper and butter thoroughly.
In a 3-quart heavy-bottomed saucepan combine butter, maple syrup, cream, sugar, corn syrup and salt.  Stirring constantly, cook over low heat until sugar has dissolved (about 10 minutes].  Clip candy thermometer to the pan.  Bring mixture to a boil over medium heat and cook, without stirring, until mixture reaches 240 degrees on candy thermometer (about 20-25 minutes].  *Do NOT stir, as sugar will crystallize!
Remove pan from heat and let mixture cool until candy thermometer drops to 160 degrees.
Pour mixture into mixing bowl.
Add vanilla extract to mixture and beat until mixture loses glossy appearance (about 5-10 minutes].
Fold in pecans and mix thoroughly.
Transfer mixture to parchment lined pan.  Press fudge evenly into pan.  Place pan on a cooling rack and score fudge into desired sized bites.  Cool thoroughly (about 2 hours].
Flip over onto a cutting board, remove and discard parchment.  Flip again so score marks are visible.
Using a sharp, heavy knife, cut fudge.
Place fudge in waxed paper lined air-tight container.  Place waxed paper in between each layer of fudge.
Warm Duck and Orange Salad


Ingredients:
duck breast, carrot, cabbage, spring onion, asparagus, sweetcorn, celeriac, lime, orange, honey, habanero pepper, lemongrass, garlic clove, mint leaves, basil leaves, Chinese five spice powder, Thai fish sauce, olive oil

Directions:
1.Dust the Duck Breast with Chinese 5 Spice and some extra Salt on the Skin side for extra crispiness.
2.Steam the Vegetables for about 8-10 minutes.
3. Into a bowl tear the Leaves of the Mint and Basil.
4.Once the Vegetables are done add them to the bowl, as well as the Orange Segments and toss together with the dressing.
5. Place the Duck Breast skin side down into a dry pan and turn the heat to medium hot.
6. Leave for 7 minutes then turn over for another 3 minutes.
7. Let the Duck Breast rest for 5 minutes before slicing thinly and fanning out over the dressed vegetables.
Pomegranate Ice Cubes


Ingredients:
pomegranate seeds, water

Directions:
Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the seed sacs. The seeds will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the seeds in a separate bowl. Measure out 1/2 cup of the seeds and set aside. (Refrigerate or freeze remaining seeds for another use.].
Fill two ice cube trays with water almost to the top, and place in freezer for about an hour.
When cubes are semi-frozen, remove the trays from the freezer. Sprinkle pomegranate seeds into cubes in tray. Place trays back in the freezer until cubes are frozen solid.
Serve with beverage of your choice.
Raspberry Streusel Bars


Ingredients:
unbleached all-purpose flour, granulated sugar, salt, unsalted butter, unsalted butter, brown sugar, old fashioned oats, pecans, fresh raspberry, lemon juice

Directions:
Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. (If using extra-wide foil, fold second sheet lengthwise to 12-inch width.] Spray foil-lined pan with nonstick cooking spray.
In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes. (If using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses.].
Measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.
While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.
Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.
Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling]. Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Using chef's knife, cut into squares and serve.
Applesauce Spice Bread


Ingredients:
egg, applesauce, butter, margarine, dark brown sugar, granulated sugar, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, currants, raisins, pecans

Directions:
Preheat oven to 350°F Line the bottom and sides of a 9"x5" loaf pan with waxed paper and grease.
Break the egg into a bowl and beat lightly. Stir in the apple sauce, butter or margarine, brown sugar and granulated sugar.
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Fold the dry ingredients into the applesauce mixture in three batches.
Stir in the currants or raisins and chopped pecans.
Pour into the prepared pan and bake for about 1 hour, or until a toothpick inserted near the center comes out clean.  Let stand for 10 minutes before transferring to a wire rack to cool. (Note: in my oven, it took only about 45 minutes to finish].