xiaoxl/recipe_data huggingface dataset:
Burgundy Pork Tenderloin
Category: meat-and-poultry
By BROWNDOG

My husband doesn't care for pork much, but he loves this. It is very easy to fix, and it is very rich tasting. Serve with baked potato.

Ingredients:
2 pounds pork tenderloin
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½  onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) packet dry brown gravy mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all. Bake in the preheated oven for 45 minutes. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 399.8
Fat: 8.6 g
Saturated fat: 2.9 g
Carbohydrates: 8.2 g
Sugars: 1.6 g
Dietary fiber: 0.6 g
Protein: 47.8 g
Cholesterol: 147.6 mg
Sodium: 676.3 mg
Chicken Tikka Wings (Gluten Free)


Ingredients:
chicken wings, yogurt, ginger, garlic, chili powder, turmeric, salt, ground coriander, ground cumin

Directions:
Pat the (thawed] chicken pieces dry between paper towel.
In a large bowl whisk together the yogurt and spices.
Add the wings and marinade for 1 1/2 hours.
Foil a large baking sheet.
Bake @375F for 45 minutes, baste occasionally with the extra marinade and turn to evenly brown.
If desired broil for 5 minutes to crisp the skin.
Time may vary depending on the size of the chicken.
This is also great marinade for cubed chicken breasts then grilled on skewers.
MINI OATMEAL COOKIE CHEESECAKES RECIPE


Ingredients:
butter, brown sugar, sugar, egg, vanilla extract, old fashioned oats, flour, baking soda, ground cinnamon, kosher salt, raisins, old fashioned oats, flour, butter, brown sugar, kosher salt, ground cinnamon, cream cheese, sugar, eggs, heavy cream, flour, fresh lemon juice, vanilla extract

Directions:
1] For the oatmeal cookies, preheat oven to 350ºF. Using an electric mixer, cream together butter, brown sugar and sugar on medium speed, until light and fluffy. Beat in egg and vanilla extract until well combined. On low speed, add oats, flour, baking soda, cinnamon, salt and raisins, mixing just until flour disappears. Place small spoonfuls of dough on a parchment-lined baking sheet. Bake for 6-8 minutes, until the edges are just golden. Remove from oven and let cool until ready to assemble.
2] For the oatmeal cookie crust, preheat oven to 350ºF. Line muffin tins with 21 cupcake liners and lightly coat with non-stick cooking spray. In a small bowl, combine oats, flour, butter, brown sugar, salt and cinnamon, mixing until well combined. Press a heaping tablespoon in the bottoms of each cupcake liner and bake in preheated oven for 8 minutes. Remove from oven and let cool.
3] For the cheesecake filling, lower oven temperature to 325ºF. Using an electric mixer, combine cream cheese and sugar. Beat at medium speed until well combined. Add eggs on low speed, one at a time, beating well after each addition. Add cream, flour, lemon juice and vanilla mixing until smooth and creamy. Fill each cup with the cheesecake mixture. Bake in preheated oven for 10 minutes, reduce heat to 275ºF and continue to bake 15 minutes more. Remove from the oven and allow cupcakes to cool completely. Refrigerate for at least an hour before serving. To garnish, place a mini oatmeal cookie on top and drizzle caramel sauce over top of both.
Spiced Holiday Tea


Ingredients:
water, star anise, cinnamon sticks, passion fruit nectar, honey, lemon juice

Directions:
In a medium saucepan bring water to boiling.
Add tea bags, anise, and cinnamon stick.
Reduce heat. simmer, uncovered, for 3 to 5 minutes. Discard tea bags and cinnamon stick. Stir in nectar, honey, and lemon juice. Heat through.
2. Pour tea mixture into four heat-proof cups, floating a star anise on top of each. Makes 4 servings.
Grilled Chicken Adobo
Category: world-cuisine
By HEART-OF-MIDLOTHIAN

This is a very tasty and easy-to-make Filipino chicken dish made with soy sauce, garlic, and vinegar. I can just as easily double or triple the chicken in this recipe to serve guests at a party. Serve over rice with just a little of the sauce (not too much).

Ingredients:
1 ½ cups soy sauce
1 ½ cups water
¾ cup vinegar
3 tablespoons honey
1 ½ tablespoons minced garlic
3  bay leaves
½ teaspoon black pepper
3 pounds skinless, boneless chicken thighs

Directions:
Preheat an outdoor grill for high heat, and lightly oil grate. In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes. Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups. Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 8 servings

Calories: 255.3
Fat: 6.7 g
Saturated fat: 1.7 g
Carbohydrates: 10.8 g
Sugars: 7.3 g
Dietary fiber: 0.5 g
Protein: 36.6 g
Cholesterol: 141.3 mg
Sodium: 2854.2 mg
Kalamata Olive Tapenade
Category: appetizers-and-snacks
By TERESITA79

An olive tapenade without anchovies.

Ingredients:
3 cloves garlic, peeled
1 cup pitted kalamata olives
2 tablespoons capers
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste

Directions:
Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil  Blend until everything is finely chopped. Season to taste with salt and pepper.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 cup tapenade

Calories: 80.9
Fat: 7.9 g
Saturated fat: 1 g
Carbohydrates: 2.5 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 0.5 g
Sodium: 359.3 mg
Browned Brussels Sprouts with Orange and Walnuts
Category: side-dish
By Always Cooking Up Something

I'm a big fan of Brussels sprouts, and this is my favorite way to prepare them, with toasty walnuts and zingy orange.

Ingredients:
1 tablespoon walnut oil
2 pounds Brussels sprouts, trimmed and cut in half
1  orange, zested and juiced
¼ cup chopped walnuts
salt to taste
freshly ground black pepper to taste

Directions:
Evenly spread walnut oil over bottom of a large, heavy skillet over medium-high heat. Place Brussels sprout halves in skillet cut side down. Cook 5 to 10 minutes, until cut sides are lightly browned. Pour orange juice over sprouts in skillet, and continue cooking 5 minutes or until sprouts are tender. Transfer to a large bowl. Place the walnuts in a small skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. Gently toss Brussels sprouts with toasted walnuts and orange zest. Season with salt and pepper.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 98.5
Fat: 4.5 g
Saturated fat: 0.5 g
Carbohydrates: 13.2 g
Sugars: 4.6 g
Dietary fiber: 5.1 g
Protein: 4.6 g
Sodium: 28.5 mg
Beef Pot Roast
Category: main-dish
By Teresa C. Rouzer

This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.

Ingredients:
2 teaspoons olive oil
4 pounds boneless chuck roast
1  onion, chopped
2 cloves garlic, minced
2  bay leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper

Directions:
Preheat oven to 325 degrees F (165 degrees C). Heat a heavy Dutch oven on top of the stove over medium high heat.  Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side.  Remove meat from pan.  Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper.  Return meat to pan, place remaining bay leaf on top of meat, and cover. Cook in the oven for 30 minutes at 325 degrees F (165 degrees C).  Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours.  Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 550.6
Fat: 41.9 g
Saturated fat: 16.6 g
Carbohydrates: 1.6 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 39.4 g
Cholesterol: 161 mg
Sodium: 445.7 mg
Manx Sausage With Port


Ingredients:
sausages, flour, onions, port wine

Directions:
Prick sausages all over., Dust sausages with flour., Place in a skillet and saute until lightly browned., Add onions, wine and stock., Cover and cook over low heat for 1 hour., Season if needed.
Banana Orange Daiquiri


Ingredients:
bananas, light rum

Directions:
Put the banana, rum, sweet and sour mix and concentrated orange juice into a blender and process until smooth.
Add one ice cube at a time until you have achieved a slushy texture. Serve immediately.
Elaine's Lasagna


Ingredients:
olive oil, garlic clove, onion, ground beef, salt, pepper, oregano, parsley flakes, cottage cheese, eggs, parmesan cheese, diced tomatoes, tomato paste, mozzarella cheese

Directions:
Saute onions and garlic in olive oil.
Add ground beef and cook until brown.
Meanwhile, simmer tomatoes, tomatoe paste, and spices in a medium pot.
Add ground beef when done.
Boil lasagna noodles according to package instructions.
Simmer for 30 minutes.
Combine cottage cheese, eggs and parmesan cheese in a bowl.
Layer lasagna noodles, cheese and sauce.  Repeat layers one more time.  Top with mozzarella cheese.
Bake at 350 F for 40 minutes.
Banana Lassi
Category: world-cuisine
By Ivy

Who doesn't like a mango lassi, right? But when you don't have good fresh mangos or can't find mango puree, why not try a banana lassi? I ordered 2 in a restaurant in Udaipur because they were so good and it was because they had no mangos at the time -- what a find!

Ingredients:
2  over-ripe bananas, broken into chunks
1 ¼ cups thick plain yogurt
⅓ cup milk, or more to taste
2  ice cubes
2 tablespoons white sugar

Directions:
Blend bananas, yogurt, milk, ice cubes, and sugar together in a blender until smooth.

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

Calories: 270.2
Fat: 3.6 g
Saturated fat: 2.2 g
Carbohydrates: 52.1 g
Sugars: 39.6 g
Dietary fiber: 3.1 g
Protein: 10.7 g
Cholesterol: 12.4 mg
Sodium: 125.7 mg
Poor Man's Rabbit


Ingredients:
rabbit, flour, salt, fresh ground black pepper, olive oil, onion, garlic cloves, red wine, bouquet garni, mushrooms

Directions:
Dredge rabbit pieces, including liver, in flour, then shake to remove all but a light dusting. Salt and pepper each piece. Heat 2 tablespoons of the oil in a large saucepan over medium heat and brown rabbit on all sides until golden. Remove from pan and set aside.
In same pan, heat 1 tablespoons of the oil and sauté onions and garlic over medium heat until tender. Add 1/2 cup of the wine to pan and raise heat. Cook until most of the wine has evaporated, stirring constantly to loosen any browned bits on the bottom. Add remaining 1 1/2 cups wine, bouquet garni, and veal stock. Cook for 5 minutes. Return rabbit to pan, cover, lower heat, and slowly simmer for 1 1/2–1 3/4 hours or until rabbit is very tender.
Meanwhile, blanch pearl onions in a pot of boiling water for 1 minute. Drain and peel by cutting off root ends and squeezing onions out of skin. Sauté whole mushrooms and pearl onions over medium heat in remaining 1 tablespoons oil until golden, about 15 minutes. Season to taste with salt and pepper.
When rabbit is cooked, remove from pan, cover, and keep warm. Discard bouquet garni, mash the liver in pan, then strain the sauce, pushing as many of the solids as possible through the strainer. Return sauce to pan, add rabbit, mushrooms, and onions. Simmer for 5 minutes to heat through, then serve.
Seafood Salad III
Category: salad
By Krista B

Low fat and filling. I use imitation crab in this, but it also works well with lobster, real crab and shrimp. For a tangy flavor, add 1 teaspoon mustard.

Ingredients:
1 cup light mayonnaise
1 tablespoon white sugar
¼ teaspoon salt
1 teaspoon white vinegar
2 teaspoons skim milk
1 cup imitation crabmeat, flaked
1 stalk celery, chopped
1 tablespoon finely chopped green bell pepper

Directions:
In a medium bowl, whisk together the mayonnaise, sugar, salt, vinegar and milk.  Add the crabmeat, celery and green pepper and stir until evenly combined.  Refrigerate until ready to use.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 254.2
Fat: 19.8 g
Saturated fat: 3 g
Carbohydrates: 15.1 g
Sugars: 8.6 g
Dietary fiber: 0.4 g
Protein: 3.8 g
Cholesterol: 29.4 mg
Sodium: 986.1 mg
Seafood Lasagna with Crab and Shrimp
Category: main-dish
By Rayna Jordan

I improved on a friends recipe...now it is the best I ever cooked or tasted!

Ingredients:
9  lasagna noodles
1 tablespoon butter
1 cup minced onion
1 (8 ounce) package cream cheese, softened
1 ½ cups cottage cheese
1  egg, beaten
2 teaspoons dried basil leaves
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 (10.75 ounce) cans  condensed cream of mushroom soup
⅓ cup milk
⅓ cup dry white wine
1 (6 ounce) can crabmeat, drained and flaked
1 pound cooked small shrimp
¼ cup grated Parmesan cheese
½ cup shredded sharp Cheddar cheese

Directions:
Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 350 degrees F (175 degrees C). In a skillet, cook onion in butter over medium heat until tender. Remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper. In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp. Lay 3 cooked lasagna noodles on the bottom of a 9x13 inch baking dish. Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more. Top with Cheddar cheese and Parmesan cheese. Bake in preheated oven for 45 minutes, or until heated through and bubbly.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 470.5
Fat: 23.5 g
Saturated fat: 12.2 g
Carbohydrates: 29.9 g
Sugars: 3.9 g
Dietary fiber: 1.3 g
Protein: 33 g
Cholesterol: 205.6 mg
Sodium: 1205.5 mg
Cherry Cheesecake Shot


Ingredients:
"vanilla vodka"

Directions:
Combine Stoli vodka and grenadine in a shaker with ice., Add a splash of pineapple juice., Shake, strain into a shot glass, and serve.
Gingerbread Muffins


Ingredients:
whole wheat flour, ground ginger, ground cinnamon, baking soda, baking powder, ground nutmeg, ground cloves, skim milk, applesauce, molasses, maple syrup, canola oil

Directions:
Preheat oven to 350 degrees. Line 12 muffin tins with paper liners.
In a large bowl, sift together dry ingredients. In a small bowl combine liquids and then pour over dry ingredients.
Mix until moistened but be sure you do not over mix. Spoon into muffin tins.
Bake for 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Remove muffins from tin and cool on a wire rack.
Buttermilk Bran Loaf


Ingredients:
whole wheat flour, baking soda, salt, dark brown sugar, raisins, buttermilk

Directions:
Mix together all the dry ingredients.
Stir in the buttermilk and let stand in a warm place for 1/2 hour before scraping into an oiled loaf pan.
Preheat the oven to 350°F.
Bake for 30 to 40 minutes, until a toothpick comes out clean when inserted in the middle.
Chinese Radish Salad


Ingredients:
radish, carrot, soy sauce, honey, alfalfa sprouts

Directions:
Combine radishes and carrot in a shallow container. Whisk the soy sauce, vinegar, honey, oil and hot pepper sauce together in a small bowl. Pour over the radishes and carrot. Cover and marinate in fridge for 1 hour minimum.
Just before serving, place the alfalfa sprouts on a small serving dish and arrange the radishes and carrots on top. Salt and pepper to taste. Enjoy!
Serves 4.
Deconstructed Stuffed Pepper Casserole
Category: main-dish
By txtinbuddies

Made without rice, this deconstructed stuffed pepper casserole is a tasty dinner.

Ingredients:
1 ½ pounds cauliflower, cut into chunks
2 pounds ground beef
1 (16 ounce) can tomato sauce
3 medium bell peppers, diced
¼ cup shredded Cheddar cheese, or to taste

Directions:
Place cauliflower in the bowl of a food processor; pulse until it resembles rice grains. Don't process too much or it will get mushy. Transfer to a dry skillet and heat over low heat to cook out any moisture. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add riced cauliflower, tomato sauce, and bell peppers to the meat; mix to combine. Transfer mixture to a casserole dish and sprinkle with Cheddar cheese. Bake in the preheated oven until golden brown, 45 minutes to 1 hour.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 396.7
Fat: 25.4 g
Saturated fat: 10.3 g
Carbohydrates: 12.9 g
Sugars: 7.2 g
Dietary fiber: 4.9 g
Protein: 29.9 g
Cholesterol: 97.8 mg
Sodium: 549.2 mg
No Bake Peanut Butter Cookies


Ingredients:
sugar, butter, milk, quick-cooking oats, crunchy peanut butter

Directions:
In a sauce pan over medium high heat add melted butter, cocoa, sugar and milk bring to a boil.  Boil for 3 minutes.  Stir constantly.
Remove from heat and add the oats and the peanut butter.
Mix and drop by spoonfuls on wax paper.
Pork Roast With Veggies (Crock-Pot)


Ingredients:
boneless pork roast, olive oil, acorn squash, sweet potatoes, apple butter, cornstarch, ground allspice, pepper, dried thyme leaves

Directions:
Heat oil in a heavy skillet and cook pork roast until browned on all sides, turning occasionally. This should take about 10 minutes.
While that's cooking, cut the acorn squash into 8 wedges and remove seeds. Do not peel. Peel sweet potatoes and cut into chunks. Place squash and sweet potatoes in 6-7 quart slow cooker. Top with browned pork roast.
In a small bowl, mix together apple butter, horseradish, cornstarch, allspice, pepper, chicken broth, and thyme. Pour into slow cooker.
Cover crockpot and cook on low for 7-9 hours until pork and vegetables are tender.
Chinese Napa Cabbage Salad
Category: salad
By Hopps

An excellent way to use up that leftover cabbage from the garden.

Ingredients:
1 (3 ounce) package chicken flavored ramen noodles
¼ cup butter
½ cup sesame seeds, toasted
½ cup blanched slivered almonds
1 large head napa cabbage, shredded
6  green onions, chopped
¼ cup vegetable oil
¼ cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
⅛ cup white sugar

Directions:
Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds.  Stir often to prevent burning.  Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions. Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

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

Calories: 404.9
Fat: 30.3 g
Saturated fat: 7.6 g
Carbohydrates: 28.3 g
Sugars: 10.6 g
Dietary fiber: 5.6 g
Protein: 9.2 g
Cholesterol: 20.3 mg
Sodium: 590.3 mg
Texas Style Picante Sauce


Ingredients:
garlic cloves, tomato paste, pepper, salt, fresh tomatoes, alum, cumin, sugar, vinegar, green pepper, onion

Directions:
Substitution:  1 1/2 Habanero instead of Jalapeno makes this warm but not too hot For Making Texas Style Picante Sauce: Combine jalapeno  pepper, garlic, tomato paste, sugar, vinegar, alum and spices in blender  or food processor.
Process until desired consistency.
Combine chopped  vegetables in large sauce pan.
Bring to a boil, reduce heat and simmer  for 45 minutes.
Pour into hot sterilized 1 pint jars leaving 1/2 inch  headspace. Seal and process in boiling water bath for 15 minutes or  pressure canner for 5 minutes at 10 pounds of pressure.
“Restaurant Style” Chinese Cashew Chicken


Ingredients:
chicken breast, salt, rice wine, fresh ginger, cornstarch, hoisin sauce, soy sauce, water, granulated sugar, fresh ginger, cornstarch, garlic cloves, green onions, carrots, broccoli, celery, onion, red bell pepper, water chestnuts, roasted cashews

Directions:
Cube chicken into bite size pieces and place in a medium size mixing bowl.
Add the salt, rice cooking wine, ginger and cornstarch to the chicken cubes, using a fork to mix it in and adding the cornstarch last, mix again. Cover and marinate the chicken for 1 hour in the refrigerator.
Prepare the sauce ingredients while the chicken is marinating. In a small size mixing bowl, mix together the sauce ingredients and set aside.
Finely mince the garlic. Wash and slice the green onions on the diagonal into 1-inch pieces, chop the broccoli, slice the celery, carrots, onions and drain the sliced water chestnuts.
Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for about 5 minutes, or until the cashews are lightly browned. Remove from the pan and let cool completely.
Heat the wok or large size skillet over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds]. Add the coated chicken cubes. Stir-fry until they change color (about 5 to 7 minutes] and are cooked through. Remove from the wok or frying pan, keep warm.
Add 2 tablespoons oil to the same wok or skillet. When the oil is hot, add the stir-frying vegetables. Stir-fry until crunchy-tender (about 5 to 6 minutes], then push up to the sides of the pan. Add the sauce and the chicken. Heat everything through and then fold all together to completely coat with sauce. Serve the chicken and vegetables over prepared rice (Jasmine rice is the best] and the roasted cashews on top as a tasty garnish.
Makes 4 servings.
Napoleon's Banana Muffin
Category: bread
By APTENODYTESFORSTERI

Transforms a banana muffin into a richer, sweeter, more scrumptious morsel of heaven.

Ingredients:
6  very ripe bananas, mashed
½ cup brown sugar
¼ cup honey
¼ cup spiced rum
¼ cup cognac
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 ½ cups white sugar
⅔ cup brown sugar
2  eggs, lightly beaten
10 tablespoons unsalted butter, melted
3 tablespoons butter
1 cup brown sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease two twelve-cup muffin tins. In a mixing bowl, mix bananas, 1/2 cup brown sugar, honey, rum, and cognac with an electric mixer until smooth. In a large bowl, whisk together 3 cups flour, baking soda, baking powder, and salt. In another bowl, cream white sugar, 2/3 cup brown sugar, eggs, and melted butter.  Pour banana mixture and creamed egg mixture into the flour, and stir until just combined. Spoon mixture into muffin tins, filling cups 3/4 full. In a small bowl, mix together 1 cup brown sugar, 3 tablespoons flour, and cinnamon. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over batter in muffin tins. Bake muffins in preheated oven for 20 minutes, or until done.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 24 muffins

Calories: 295.6
Fat: 6.9 g
Saturated fat: 4.1 g
Carbohydrates: 54.6 g
Sugars: 38.4 g
Dietary fiber: 1.3 g
Protein: 2.7 g
Cholesterol: 32 mg
Sodium: 213.1 mg