xiaoxl/recipe_data huggingface dataset:
Red Lentil Dhal With Crisp Parsnips


Ingredients:
onions, dried red lentils, curry powder, chopped tomatoes, parsnips

Directions:
Heat oven to 400 degrees.
Heat the 1 tablespoon of oil in a pan, add the onions, then fry for about 2 minutes until lightly colored.
Stir in lentils and curry powder.
Add the tomatoes and stock.
Bring to the boil and then reduce the heat and cover and simmer for 10 to 12 minutes.
Peel the parsnips and shave into strips.
Toss the parsnips in 1 teaspoon oil in a roasting tin and bake for 10 minutes until crisp.
Spoon the dhal into 4 bowls and pile the parsnips on top.
Chocolate-Covered Caramel Corn
Category: desserts
By ala

Chocolate-covered caramel corn. Disposable roasting pans work great for mixing. Store in airtight containers or resealable plastic bags.

Ingredients:
4 (3.25 ounce) packages butter-flavored microwave popcorn
2 cups dry-roasted peanuts  (Optional)
2 cups brown sugar
1 cup margarine
½ cup light corn syrup
1 teaspoon salt
1 teaspoon vanilla extract
½ teaspoon baking soda
1 (14 ounce) bag chocolate almond bark, broken into pieces

Directions:
Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts. Preheat oven to 250 degrees F (120 degrees C). Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring enough to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy. Pour brown sugar mixture over the popcorn-peanut mixture; stir to coat. Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour. Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters. Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.

Prep time: 20 mins
Cook time: 1 hr 21 mins
Total time: 1 hr 41 mins
Yields: 16 servings

Calories: 544
Fat: 37.3 g
Saturated fat: 9.6 g
Carbohydrates: 54.6 g
Sugars: 22.3 g
Dietary fiber: 4.7 g
Protein: 8.2 g
Sodium: 658.5 mg
Roasted Kumara (Sweet Potato) Salad


Ingredients:
kumara, olive oil, sea salt, romaine lettuce, cherry tomatoes, radishes, feta cheese, pine nuts, olive oil, fresh ground black pepper

Directions:
Pre-heat the oven to 350°F.
Place the kumara in a baking dish and drizzle with 2 tablespoons olive oil. Sprinkle on a pinch of salt.   Roast for 25 minutes or until soft. Set aside to cool.
Divide lettuce, tomato halves and radish slices between two chilled plates. Top each with half of the cooled kumara.
Sprinkle on crumbled feta and pine nuts.
Drizzle with olive oil and balsamic vinegar.  Sprinkle with freshly ground black pepper.
Butterscotch Cake With Marshmallows


Ingredients:
flour, baking powder, salt, shortening, brown sugar, water, vanilla, eggs, milk, marshmallows

Directions:
Sift the flour.
Measure and sift again with the baking powder and salt.
Mix the shortening, sugar, and water and cook over low heat until the sugar is dissolved.
Cool and add vanilla.
Add eggs one at a time, beating well after each addition.
Alternately add dry ingredients with the milk.
Beat until smooth, being careful not to overheat.
Pour into 9 inch cake pan lined with paper.
Place marshmallows at intervals on top of the batter.
Bake at 350* for 50 minutes.
Ila's Blueberry Mojito


Ingredients:
blueberries, blueberries, sugar, lime wedges, mint leaves, seltzer water, white rum

Directions:
In a cocktail shaker, lightly muddle 1/2 cup blueberries with the sugar, lime wedges, mint and a small splash of club soda. Add the ice and rum and shake.
Spoon the remaining 2 tbsp of blueberries into a tall glass and pour in the mojito. Top with a small splash of club soda and serve.
Strawberry Orange Banana Smoothie


Ingredients:
frozen unsweetened strawberries, banana

Directions:
"In a blender, whirl together all ingredients until smooth and thick.  Serve immediately."
Lasagna - the Best I've Ever Tasted


Ingredients:
garlic cloves, onion, ground beef, dry parsley flakes, oregano, salt, black pepper, basil, tomato paste, crushed tomatoes, eggs, dry curd cottage cheese, parmesan cheese, mozzarella cheese

Directions:
Cook noodles in salted water, 15 minutes - drain.
Heat oil, cook garlic and onion, add beef and seasonings, sauté until well browned, add tomato paste and tomatoes, simmer 5 minutes. Set aside.
Blend eggs with cottage cheese in the food processor, add parmesan cheese, blend until smooth.
Put half of meat sauce in bottom of a lasagna pan, put half of the noodles on top, then the cottage cheese mixture, then the rest of the noodles, then the rest of the meat sauce.
Bake at 350 degrees (325 in convection oven] for approx ½ to 3/4 of an hour or until browned and bubbly.
After 20 to 30 minutes, cover with sliced (I prefer grated] mozarella cheese and return to oven.
Madeleines II
Category: world-cuisine
By Jenn Hall

The greatest afternoon tea cookie. You can sprinkle the top with confectioners' sugar or dip the tips in chocolate.

Ingredients:
2  eggs
½ teaspoon vanilla extract
½ teaspoon lemon zest
1 cup confectioners' sugar
¾ cup all-purpose flour
¼ teaspoon baking powder
½ cup butter, melted and cooled

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour twenty-four 3-inch Madeleine molds. In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny. Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.

Yields: 2 dozen

Calories: 147.7
Fat: 8.6 g
Saturated fat: 5.1 g
Carbohydrates: 16.1 g
Sugars: 9.9 g
Dietary fiber: 0.2 g
Protein: 1.9 g
Cholesterol: 51.3 mg
Sodium: 76.6 mg
Veggie Chicken Pasta
Category: main-dish
By dnce4mee

This is a great recipe for pasta lovers that want something a little different! Use whatever type of pasta you like. You can also garnish with tomatoes.

Ingredients:
2 cups whole wheat rotini pasta
1 tablespoon olive oil, or as needed
1 pound chicken, cut into bite-size pieces
10  asparagus spears, cut into 1/2-inch lengths
1 small zucchini, sliced
1 small yellow squash, sliced
½ small onion, sliced
½ cup sliced mushrooms
¾ cup low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1 pinch red pepper flakes, or to taste
½ cup feta cheese, crumbled

Directions:
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more. Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes. Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 495.6
Fat: 18.1 g
Saturated fat: 6.9 g
Carbohydrates: 46 g
Sugars: 3.9 g
Dietary fiber: 6.1 g
Protein: 40.2 g
Cholesterol: 98 mg
Sodium: 442.2 mg
Cuban Sandwich


Ingredients:
boneless pork loin roast, olive oil, mayonnaise, olive oil, cilantro leaf, kosher salt, garlic cloves, lime, salt, ham, swiss cheese, dill pickles, unsalted butter

Directions:
For the pork loin:
Preheat the oven to 400 degrees F. Drizzle the oil over the pork and sprinkle liberally with salt and pepper. Transfer the pork to a rack over a heavy-bottomed roasting pan. Roast the pork until a meat thermometer inserted into the thickest part of the loin reads 140 degrees F, about 1 hour. Let the pork rest for 10 minutes, and then reserve 1 1/4 pounds for the sandwich. Slice 1/4-inch thick. Reserve the remaining pork for another recipe.
For the mojo spread:
Add the mayonnaise, oil, cilantro, salt, garlic and lime juice to a bowl and stir until evenly combined and spreadable.
For the sandwich:
Heat a large, 12-inch cast-iron skillet over medium heat.
Spread the top half of each of the rolls with 2 tablespoons of the mojo spread and 2 teaspoons mustard. Layer the bottom half of the rolls with pork, seasoning it with a pinch of salt. Top with the ham, cheese and pickles. Place the top half of the roll over the bottom half.
Brush the skillet with the butter, place 2 sandwiches in the skillet and brush the top half with butter. Place another cast-iron pan on top of the sandwiches with a heavy can to press down. Alternatively, you can use a panini press. Cook until the bread becomes golden brown on one side, and then flip and repeat on the other side, cooking for 2 to 3 minutes per side. Cook the remaining 2 sandwiches.
Spicey Beef in Coconut (Beef Rendang)


Ingredients:
stewing beef, coconut cream, coconut milk, bay leaves, kaffir lime leaves, cinnamon stick, palm sugar, dark brown sugar, salt, black peppercorns, fresh herbs, lemongrass, fresh ginger, red chilies, shallots, garlic cloves

Directions:
1.	Prepare the Crispy Fried Shallots (see our Pickles, Sambal and Dipping Sauces].
2.	Cut the beef into bite-sized chunks and set aside.
3.	Make the spice paste by grinding all the ingredients very coarsely in a mortar or blender, adding a little coconut cream if necessary to keep the mixture turning.
4.	Heat the oil in a work high heat and stir-fry the Spice Paste until fragrant, 1 to 2 minutes. Add the beef chunck and all the other ingredients, except the Creispy Fried Shallots, and bring to aboil, stirring constantly. Reduced the heat to medium and simmer uncovered for about 1 hour, then reduce the heat to low and continue simmering for 1 more hour, stirring from time to time until the meat is very tender and most of the liquid has evaroted. By this time, the oil will have separated from the milk. Continue to stir-fry the beef in this oil for about 25 minutes until it turns a dark brown color, ten remove from the heat.
Hobo Bread
Category: bread
By STELLASMOM

Two kinds of raisins beautify this humble quick bread. This is an unusual bread baked in 3 coffee cans. It must be started the night before.

Ingredients:
1 cup raisins
1 cup golden raisins
4 teaspoons baking soda
2 cups boiling water
4 cups all-purpose flour
2 cups sugar
½ teaspoon salt
¼ cup vegetable oil

Directions:
Place the dark and golden raisins in a medium bowl. Dissolve baking soda in boiling water, and pour over raisins. Let stand overnight without stirring. Preheat the oven to 350 degrees F (175 degrees C). Grease three 1 pound sized coffee cans. In a large bowl, stir together the flour, sugar and salt. Stir in the raisins with their water, and the oil until well blended. Batter will be thick. Divide the batter evenly between the 3 cans. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Lay cans on their side to loosen the bread as it cools.

Prep time: 15 mins
Cook time: 1 hr
Total time: 9 hrs 15 mins
Yields: 3 (1 pound) coffee cans

Calories: 322.8
Fat: 4.1 g
Saturated fat: 0.6 g
Carbohydrates: 69.6 g
Sugars: 39.8 g
Dietary fiber: 1.7 g
Protein: 4.2 g
Sodium: 416.3 mg
Bahamian Baked Grouper
Category: world-cuisine
By Kristal

This recipe is great for grouper fillets, but you can also use it with tilapia. It's both healthy and flavorful! You don't have to love fish to love this dish. Serve it with rice and cole slaw to complete the meal.

Ingredients:
4 (4 ounce) fillets grouper
¼ cup fresh lime juice
1 pinch red pepper flakes (to taste)
salt and ground black pepper to taste
1  tomato, thinly sliced
1  onion, thinly sliced
1  green bell pepper, thinly sliced

Directions:
Arrange the grouper on a plate. Drizzle the lime juice over the fillets and season with salt, pepper, and red pepper flakes. Cover with plastic wrap and refrigerate overnight or 8 hours. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Lay the fillets in the prepared baking dish in a single layer. Arrange the tomato slices, onion slices, and bell pepper slices atop the fillets. Cover with aluminum foil. Bake in preheated oven until the fish flakes easily, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr
Total time: 9 hrs 20 mins
Yields: 4 fillets

Calories: 144.5
Fat: 1.4 g
Saturated fat: 0.3 g
Carbohydrates: 9.6 g
Sugars: 4.4 g
Dietary fiber: 2 g
Protein: 23.3 g
Cholesterol: 41.6 mg
Sodium: 52.3 mg
Cantonese Style Lobster
Category: world-cuisine
By ALISON419

This stuff is so, so good! My grandma, who is Chinese, makes this every time I go to see her, ever since I was little. I love this stuff!

Ingredients:
2 small (1 pound) fresh live lobsters
⅓ cup peanut oil, divided
1 clove garlic, crushed
1 slice fresh ginger root, minced
6 ounces lean ground pork
1 cup chicken broth
1 tablespoon cooking sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon brown sugar
2  eggs, beaten
3  green onions, chopped

Directions:
Rinse the lobster, and hold it belly up. At the bottom of the tail, there is a small opening, stick a long skewer in it to drain any urine left in its' body, then crack the tail off, chop the tail into small pieces, and crack the claws in half as well. If you know how to eat the body of the lobster, cut it up and throw it on the pile too. Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic, and fry for about 1 minute. Throw in the lobster pieces, and fry until they are cooked through, about 4 to 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm. Heat the remaining oil in the skillet. Add the minced ginger and pork, and fry until the pork is no longer pink. Pour in the chicken broth, and bring to a boil, stirring constantly. In a small bowl, mix together the sherry, soy sauce, cornstarch and brown sugar until well blended. Add the sherry mixture to the pan, and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear. Stir in the green onions, and turn the heat off. Drizzle the beaten eggs over the mixture in the pan, and stir until the eggs are in little pieces. Finally, return the lobster to the pan, and cook over low heat for a few minutes to blend the flavors. Transfer to a serving dish, and let stand, covered, for a few minutes before serving. Eat with steamed rice and enjoy, cause you worked hard!

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 537.6
Fat: 31.7 g
Saturated fat: 7.6 g
Carbohydrates: 6.6 g
Sugars: 1.9 g
Dietary fiber: 0.4 g
Protein: 53.8 g
Cholesterol: 340.5 mg
Sodium: 1221.1 mg
Passover Potato Kugel


Ingredients:
potatoes, eggs, margarine, salt, pepper

Directions:
Preheat oven to 350. Grease 8x8 inch pan.
Wash, peel and cut potatoes into 1/2" to 3/4" chunks. Boil, covered, about 20 minutes. Drain and mash potatoes.
Render margarine into the pot.  Add the salt and pepper.  Add eggs.
Bake for about an hour, or until golden brown.
Chicken Mushroom Lasagna


Ingredients:
butter, margarine, fresh mushrooms, onion, garlic cloves, salt, lemon juice, flour, instant chicken bouillon, half-and-half cream, fresh parsley, marjoram, basil, ricotta cheese, mozzarella cheese, parmesan cheese

Directions:
Cook Lasagna noodles in large pot of boiling water according to package directions. Carefully lay noodles out flat on wax paper and set aside.
Melt butter in saucepan or deep skillet, add mushrooms, minced garlic, chopped onions, salt and lemon juice.  Cook 5 min @ medium heat.  Stir in flour and chicken bouillon - blend well.  Add milk and cook @ Med-high or until slightly thick (at least 5 minutes].  Stir in chicken, parsley and marjoram (or basil] and set aside.
Here's an easy trick I learned with the noodles:
Mix the ricotta and shredded mozzarella. Spread on Lasagna noodles, pressing it with your fingers. This will make it easier to layer.
Spread 1/3 cup of the sauce in the bottom of a 9 x 12 pan.  (The disposable GLAD ones work great].  Lay 3 noodles spread with the ricotta and mozzarella side by side, slightly overlapping if necessary, 1/3 of remaining sauce and sprinkle with 2 TBL of the parmesan.  Repeat twice ending with parmesan - can use extra on top if desired.
Bake at 325 for 45 minutes.  Let stand 15 min before serving.
Sticky Spiced Mushroom Skewers


Ingredients:
dark soy sauce, cooking wine, clear honey, fresh ginger, garlic clove, Chinese five spice powder, shiitake mushrooms

Directions:
Mix the first seven ingredients together in a large bowl. Add the mushrooms and stir well until they are coated in the marinade. Cover and leave to marinate in a cool place for at least 1 hour.
Drain the marinade into a small pan and simmer for 1-2 mins until syrupy. Thread the mushrooms on to skewers then cook over hot barbecue coals or griddle or under a hot broiler for about 10 mins, turning frequently and brushing with more of the marinade. Serve hot.
Garlic Rosemary Pickled Green Cherry Tomatoes


Ingredients:
green tomatoes, cherry tomatoes, sweet onion, serrano chilies, garlic cloves, fresh rosemary, black peppercorns, canning salt, bay leaves, sugar, vinegar, water

Directions:
Place the veggie mix in a large pot.
In an other pot place all the Vinegar ingredients bring to a boil and simmer 5 minutes. Strain and divide the herbs in to the jars.
Pack veggie mix into hot sterilized jars leaving 1/4 inch head space.
Ladle hot vinegar over the veggies leaving 1/4 inch head space.
Remove air bubbles. Add more liquid if needed.
Wipe jars adjust caps and process for 15 minutes in a hot water bath.
remove and let sit in a draft free spot till cool.
Place a cool, dark cupboard.
Ready to eat in 3 weeks. Or save for Christmas gift giving.
Special Restaurant Chocolate Chip Cookies


Ingredients:
butter, shortening, sugar, brown sugar, eggs, vanilla, flour, oatmeal, salt, baking soda, baking powder, chocolate chips, pecans

Directions:
Prepare oatmeal flour in blender.
Cream butter and sugars.
Add eggs and vanilla to creamed butter/sugar mixture.
In separate bowl, mix flour, salt, oat flour, baking soda and baking powder.
Add to creamed butter mixture and mix well.
Add chips, grated chocolate and nuts.
Make 1 1/2 inch balls and space them 2 inches apart on baking sheet.
Bake at 375° for 6 minutes.  Check them.
If just starting to crisp and brown, remove them. If not, check every minute or two.
Let rest a couple of minutes and remove to a rack to cool.
Quicker Pho With Meatballs - Vietnam


Ingredients:
garlic, onion, onion, ground pork, black pepper, ground cloves, ground cinnamon, fresh ginger, nam pla, sugar, bean sprouts, fresh cilantro stems, fresh basil, chilies, scallions, limes

Directions:
Set large, flameproof casserole or stockpot over medium heat; add oil.   A minute later, add garlic and chopped onion.  Cook, stirring occasionally, until softened, about 5 minutes.   Meanwhile, combine pork and minced onion with a large pinch of salt; form into about 20 small meatballs.
When onion is cooked, remove with slotted spoon.   Add meatballs to pan.   Turn heat to high; brown quickly, about 5 minutes.   Return onion to the pan along with the stock, anise, pepper, cloves, cinnamon, ginger, nam pla and sugar.
Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes, until the meatballs are cooked through and the seasonings have married.
Meanwhile, cook the rice noodles in boiling salted water until tender, just a few minutes.  Strain, rinse in cold water, and set aside.
When meatballs are cooked, add noodles to the broth and reheat them.  Divide noodles and meatballs among 6 - 8 serving bowls and pour in the broth.   Garnish with bean sprouts, cilantro, basil, chiles and scallions.   Serve, squeezing lime juice over all.
Sour Cream Drop Biscuits
Category: bread
By Incu

Super moist and tender drop biscuits.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon white sugar
½ teaspoon baking soda
½ cup unsalted butter - melted, cooled, and divided
1 ½ cups sour cream
4  scallions, thinly sliced  (Optional)
½ teaspoon Hungarian hot paprika, or to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk flour, baking powder, salt, sugar, and baking soda together in a large bowl. Drizzle in 6 tablespoons melted butter and mix lightly with your hands to distribute butter. Make a well in the center of the bowl; add sour cream and scallions. Mix with a wooden spoon until no dry spots remain and a shaggy dough forms. Drop 1/2-cupfuls of dough onto the prepared baking sheet, spacing them at least 1 1/2 inch apart. Brush tops with remaining 2 tablespoons butter; sprinkle with paprika. Bake in the preheated oven until tops and bottoms are golden brown, 12 to 15 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 biscuits

Calories: 313.2
Fat: 20.9 g
Saturated fat: 13 g
Carbohydrates: 27.2 g
Sugars: 0.9 g
Dietary fiber: 1.1 g
Protein: 4.9 g
Cholesterol: 49.5 mg
Sodium: 706.9 mg
Garlic and Herb Marinade
Category: side-dish
By Denyse

Easy and versatile. A nice alternative to bottled dressings for marinade! This one includes garlic, thyme and Italian-style seasonings.

Ingredients:
⅓ cup water
⅓ cup vinegar
⅓ cup vegetable oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried Italian-style seasoning
1 teaspoon poultry seasoning
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 85.5
Fat: 9.2 g
Saturated fat: 1.2 g
Carbohydrates: 1 g
Sugars: 0 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Cholesterol: 0 mg
Sodium: 291.5 mg
Mari's Banana Cupcakes
Category: desserts
By Mari

These cupcakes are fluffy, moist, and good to eat at any time of day. This recipe is very easy to do, so cheer up and bake! They are easy, delicious, and fun to make!

Ingredients:
3  bananas, mashed
1 cup white sugar
2  eggs, lightly beaten
¾ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
3 tablespoons buttermilk
1 cup chopped pecans  (Optional)
1 cup confectioners' sugar, or as needed

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups. Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 14 cupcakes

Calories: 346.2
Fat: 18.3 g
Saturated fat: 2.6 g
Carbohydrates: 43.9 g
Sugars: 26.7 g
Dietary fiber: 1.9 g
Protein: 3.8 g
Cholesterol: 26.7 mg
Sodium: 193.9 mg