xiaoxl/recipe_data huggingface dataset:
Cinnamon Coffee Cake


Ingredients:
sugar, butter, margarine, eggs, vanilla extract, flour, baking powder, salt, milk, butter, margarine, ground cinnamon

Directions:
Cream sugar, butter, egg yolks and vanilla. Add flour,.
sifted with baking powder and salt. Alternatively, mix.
with milk. Fold in beaten egg whites (soft peaks] until.
blended. Pour mixture into a buttered/floured 8 or 9.
inch pan. Spread top with melted butter. Sprinkle sugar,.
cinnamon and nuts. Bake in oven at 350 degrees for.
30-35 minutes or until inserted toothpick comes out.
clean.
Light Crock Pot Chicken Curry


Ingredients:
boneless skinless chicken thighs, Miracle Whip light, curry powder

Directions:
Rinse and pat chicken.  Place in crock pot.
Mix the rest of the ingredients together then place over the chicken in crock pot, or toss.
Cook on high 4-5 hours.
Easy Cherry-Chocolate Chunk Ice Cream
Category: desserts
By Deb C

Cherry ice cream with semisweet chocolate chunks.

Ingredients:
1 (12 ounce) package frozen sweet cherries
1 ¾ cups heavy cream
1 (14 ounce) can sweetened condensed milk
¾ cup milk
1 teaspoon vanilla extract
1 (4 ounce) bar semisweet baking chocolate, broken into small chunks

Directions:
Place cherries in a food processor; process into small pieces. Mix heavy cream, sweetened condensed milk, milk, and vanilla extract together until well combined. Pour into an ice cream maker and turn on. Add the chopped cherries while the machine is running; freeze until desired consistency is reached, about 20 minutes. Stir in chocolate chunks.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 quart

Calories: 458.2
Fat: 28.6 g
Saturated fat: 17.5 g
Carbohydrates: 46.7 g
Sugars: 43.4 g
Dietary fiber: 1.9 g
Protein: 7.2 g
Cholesterol: 89.8 mg
Sodium: 91.9 mg
Red Onion Marmalade


Ingredients:
orange, granulated sugar, red onions, red wine vinegar, salt

Directions:
With vegetable peeler, peel rind from orange in long strips.
Scrape off white pith from rind; slice rind lengthwise into paper-thin strips. Set aside.
In large saucepan, bring orange strips, sugar, onion, vinegar and salt to boil; boil for 1 minute. Stir in liquid pectin, mixing well. Remove from heat.
Using tongs, divide onion and orange rind among three 1-cup (250 mL] hot canning jars. Pour in liquid, leaving 1/4-inch (5 mm] headspace. Cover with prepared lids; screw on bands fingertip tight.
Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool.
Check that lids curve downward; refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year.
Variation:.
Pepper and Red Onion Marmalade: Add 1/2 tsp (2 mL] coarsely ground black pepper or hot red pepper flakes.
Baked Vegetables (Turlu Furno)


Ingredients:
eggplants, potatoes, zucchini, fresh dill, parsley, olive oil, onion, garlic clove, pepper, broth, parmesan cheese, tomatoes

Directions:
Butter a large baking dish; set aside.
Sprinkle both sides of eggplant slices with salt; let stand 1 hour.  Rinse and pat dry with paper towels.  In buttered dish, arrange eggplant slices, potatoes, zucchini, dill and parsley.
Preheat oven to 350°F
Heat oil in a medium skillet.  Add onion and garlic, saute until transparent.  stir into eggplant mixture.  Stir in salt, pepper, and broth.
Cover and bake 45 minutes.
In a small bowl, combine breadcrumbs and 1 Tbsp cheese.  After baking eggplant mixture 45 minutes, stir tomatoes and crumb mixture into vegetable mixture.  Bake 15 minutes longer or until tomatoes are cooked.
Sprinkle with remaining cheese.  Serve hot.
Eggs a La Goldenrod


Ingredients:
hard-boiled eggs, milk, butter, flour, salt, pepper

Directions:
Melt butter, add flour and stir until the mixture is smooth and well blended., Add milk very slowly stirring as you add., Continue to stir and cook over a low heat., Cook until the mixture starts to thicken., Add salt and pepper to mixture and set aside., Peel boiled eggs and remove the yolks from the eggs., Chop the whites of the eggs and add them to the white sauce., Toast bread and slice it diagonally., Arrange the bread slices on a plate and pour the sauce over the toast., Take a grater and grate the egg yolks over the sauce., Serve warm.
Country Cooking Slow Cooker Neck Bones
Category: meat-and-poultry
By CasSandra Brown

This is a country, budget-friendly recipe that everyone will enjoy. Serve over rice with a side of green beans.

Ingredients:
3 pounds pork neck bones
1 small onion, chopped
3 cloves garlic, minced, or more to taste
1 teaspoon salt  (Optional)
1 teaspoon dried thyme leaves
1 tablespoon distilled white vinegar
4 cups water

Directions:
Place the neck bones into a slow cooker. Sprinkle in the onion, garlic, salt, and thyme leaves. Pour in the vinegar and water. Cover and cook on High until the meat is tender, about 4 hours.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 517.5
Fat: 47.8 g
Saturated fat: 16.9 g
Carbohydrates: 1.3 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 19.1 g
Cholesterol: 100.7 mg
Sodium: 352.1 mg
Coconut-Orange Fudge Truffles


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

Directions:
Put butter, milk, sugar, and salt in a saucepan over medium heat and bring to a boil.
Boil for 5 minutes, stirring continually; remove from heat.
Add remaining ingredients, reserving 1/3 cup coconunt, and stir to mix.
Beat with a spoon for one minute or until marshmallows and chocolate are melted.
Pour into a WELL greased 8"x8" pan.
Cool until no longer sticky, then form into 8 rolls.
When rolls harden slightly, cut each into 8 equal pieces, then roll each piece into a ball.
Roll each ball in the reserved coconut to coat.
Let stand to harden a bit more before serving.
Enjoy!
Grandmother's Sugar Cookies


Ingredients:
Crisco shortening, sugar, eggs, vanilla, flour, baking powder, salt

Directions:
Cream Crisco and sugar.
Add eggs and vanilla.
Mix in dry ingredients.
Touch dough with your finger. If any dough sticks to your finger, add flour a little at a time until when you touch the dough, none comes off on your finger.
On a lightly floured linen towel, roll out dough to between 1/8 and 1/4-inch thick.
bake at 350° for 8-10 minutes or until edges of cookies BEGIN to turn golden brown.
Let cool on cookie sheet.
Decorate as desired.
Pineapple-Cinnamon Stuffing


Ingredients:
butter, sugar, eggs, crushed pineapple, cinnamon

Directions:
In a large mixing bowl, combine butter, sugar, eggs and crushed pineapple. Mix well.
Slowly add bread and stir well. The mixture will look a bit soupy in consistency.
Pour mixture into well greased baking dish.
Sprinkle top with a bit of cinnamon.
Bake in preheated 350°F oven, uncovered, for 1 hour.  Remove and let set for 15 minutes before serving.
Sour Cream Cookies W/ Burnt Butter Icing


Ingredients:
shortening, granulated sugar, eggs, sour cream, vanilla, flour, baking soda, baking powder, salt, butter, powdered sugar, vanilla

Directions:
Mix together:
Shortening, granular sugar & eggs.
Stir in:
Sour cream and vanilla.
Sift together & stir in: (an electric mixer may be used].
Flour, soda, baing powder and salt until well mixed.
Chill in refridgerator for at least 1 hour.
Drop rounded spoonfuls about 2" apart on parchment paper lined cookie sheets (trust me, this is crucial] Bake in preheated oven  at 400 degrees for 8-10 minutes or, when touched lightly with finger, almost no imprint remains.
Icing: (Icing lovers may want to double, I recomend it!].
While cookies are cooling, melt butter and boil until golden brown, but not dark brown!
Remove from stovetop.
Blend in powdered sugar gradually.
Stir in vanilla and 1-2 tbsp of hot tap water until icing is smooth and creamy looking. Spread on cookies with butter knife.
**You may want to use different food colorings to suit the holiday/occation**.
Chocolate Bavarian Pie


Ingredients:
unflavored gelatin, cold water, sugar, salt, milk, vanilla, butter

Directions:
Crust.
Crush up the package of Chocolate Wafers (Save 1/4 cup crushed wafers for the topping].
Add the 1/3  cup melted butter to the crushed up Chocolate Wafers.
Press mixture into the bottom of an 9 x 9 pyrex dish.
Chill while making the filling.
Soften gelatin in water.
Combine egg yolks, sugar and salt, then slowly add scaled milk.
Cook in a double boiler until the mixture coats a spoon,about 10 minutes stirring occasionally. Do not overcook.
Add softened gelatin and mix well, then cool the mixture.
Add the vanilla.
Fold in the beaten egg whites and whipped cream.
Pour mixture onto the Chocolate Wafer crust.
Sprinkle the 1/4 cup of dry Chocolate Wafers over the top.
Chill throughly.
Lemon Frosted Bars


Ingredients:
flour, brown sugar, butter, flour, salt, eggs, brown sugar, vanilla, powdered sugar, butter, lemon juice

Directions:
In mixing bowl combine corn flake crumbs, 2 cups flour, 2/3 cup brown sugar and butter, mix well.
Press evenly into bottom of 13x9x2 inch pan.
Bake at 275° for 10 minutes, remove from oven, set aside, increase oven temperature to 350°.
In small bowl mix together 2 tablespoons flour and salt, set aside.
In mixing bowl combine eggs, 1 cup brown sugar, coconut and vanilla, add flour-salt mixture and nuts, mix well, spread over baked crust.
Return to oven and bake 20 minutes or until bars are lightly browned.
While bars are baking make the icing, combine 1 cup powdered sugar, 1 tablespoon melted butter and lemon juice, beat until smooth.
After bars are baked and still warm frost them.
Cool and cut into 36 bars.
“Chili’s Restaurant Style” Mexican Salsa


Ingredients:
onion, Ro-Tel tomatoes, diced tomatoes, garlic powder, salt, cumin, sugar, cilantro

Directions:
Place jalapeños and onions in a food processor or blender and run on high speed for about 5-10 seconds until smooth.
Add the un-drained can of Ro-Tel tomatoes, canned tomatoes, garlic powder, salt, cumin, sugar and cilantro to food processor or blender.
Process by pulsing all ingredients in food processor or blender until thin and slightly chuck free, but not completely pureed.
Place in a covered container and chill for about an hour.
Serve with warm tortilla chips or as a Mexican style sauce for your favorite dish.
Makes about 2 cups.
Italian Cheesecake
Category: world-cuisine
By Lynn-Pgh

A slightly lighter version of cheesecake without the crust!

Ingredients:
1 ½ pounds ricotta cheese
2 cups confectioners' sugar
3  eggs
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
½ teaspoon rum flavored extract
1 tablespoon grated lemon zest
¼ cup fresh lemon juice
1 tablespoon grated orange zest

Directions:
Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan. Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan. Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 30 mins
Yields: 1 -9 inch cake

Calories: 178.5
Fat: 5.8 g
Saturated fat: 3.2 g
Carbohydrates: 23.6 g
Sugars: 20.1 g
Dietary fiber: 0.1 g
Protein: 8.1 g
Cholesterol: 64.1 mg
Sodium: 88.8 mg
Pressure Cooker Hard-Boiled Eggs
Category: appetizers-and-snacks
By Gremolata

If you happen to raise your own chickens or have access to really fresh eggs, a pressure cooker is the best way to make hard-cooked eggs. It doesn't really save time (the pressure cooker's usual claim to fame), but here's why it's great: it actually makes fresh eggs easy to peel!

Ingredients:
2 cups water, or as needed
8  fresh eggs
4 cups cold water
4 cups ice cubes

Directions:
Fill pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure. Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes. Combine cold water and ice in a large bowl. Use the quick-release method to open the pressure cooker. Transfer the hot eggs to the ice water using an oven mitt or spoon. Cool completely, about 30 minutes.

Prep time: 5 mins
Cook time: 6 mins
Total time: 46 mins
Yields: 8 eggs

Calories: 143
Fat: 9.9 g
Saturated fat: 3.1 g
Carbohydrates: 0.8 g
Sugars: 0.8 g
Protein: 12.6 g
Cholesterol: 372 mg
Sodium: 150.7 mg
Thanksgiving's a Breeze Seabreezes


Ingredients:
cranberry juice, vodka, mint sprigs, cranberry sauce

Directions:
Mix all in a chilled pitcher filled with ice.
Pour into chilled glasses and garnish with mint.
If desired, place a dollop of leftover cranberry sauce in the bottom of each glass before filling with Seabreeze mixture.
Clam Chowder Like Skippers or Ivars


Ingredients:
potato, liquid smoke, celery, oyster sauce, white vinegar, garlic alfredo sauce, half-and-half, evaporated milk, fresh parsley, black pepper

Directions:
Add your diced potatoes,celery, 1or 2 pk. of french onion soup mix (this will really determine your richness],and the juice from your cans of clams. (leaving the clams to add at the very end of the recipe or they will get chewy] and 1-2 tbl. liquid smoke, now add just enough water to cover maybe an inch over your potatoes and celery. Boil for 10 minute no longer or you won't have any potatoes for your chowder.
now add the rest of your ingredients, including your clams and simmer on low for at least 1 hours if not longer, (crockpot on low is awesome too] stirring frequently. serve with some tasty sourdough or toasted mauie onion chips, on top.
Chewy Oatmeal Raisin Cookies


Ingredients:
rum, raisins, unsalted butter, unsweetened applesauce, dark brown sugar, granulated sugar, salt, egg, milk, pure vanilla extract, all-purpose flour, baking soda, cinnamon, oats

Directions:
Set the oven rack in the middle position then preheat the oven to 350 degrees; Line 2 baking sheets with parchment paper or spray with nonstick cooking spray and set aside.
Sprinkle the whiskey or rum over the raisins in a bowl and let stand while you assemble the batter. (most of the liquid will be absorbed by the raisins].
Beat the butter, applesauce, brown sugar, granulated sugar and salt using a handheld or standing mixer on medium-high speed until light and fluffy, around 2 to 3 minutes.  (be sure to scrape down the sides of the bowl halfway through].
Beat in the egg and egg white, milk and vanilla.
In a medium bowl, whisk together the flour, baking soda and cinnamon, add to the batter, and beat just until the flour is absorbed then gently fold in the oats and raisins with a rubber scraper.
Use 2 spoons or a small (mini ice cream scoop for portion control] to scoop out the batter by rounded teaspoonfuls onto the prepared baking sheets, 1 1/2 inches apart. Bake until the cookies are set but still soft in the centers and beginning to brown on the edges, 17 to 20 minutes.
Let cool on a wire rack.
Stuffed Pork Loin
Category: meat-and-poultry
By skinnychef

Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.

Ingredients:
3 tablespoons margarine
½ cup chopped onion
½ cup chopped mushrooms
2 stalks celery, chopped
3 cups torn day-old bread
salt and ground black pepper to taste
1 (4 pound) boneless pork loin roast
3 tablespoons water, or as needed
1 tablespoon ground thyme
1 tablespoon herbes de Provence
1 pinch garlic powder, or to taste

Directions:
Preheat oven to 300 degrees F (150 degrees C). Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper. Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine. Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder. Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

Prep time: 20 mins
Cook time: 2 hrs 45 mins
Total time: 3 hrs 5 mins
Yields: 8 servings

Calories: 359.7
Fat: 17.4 g
Saturated fat: 5.5 g
Carbohydrates: 8.5 g
Sugars: 1.3 g
Dietary fiber: 0.9 g
Protein: 39.9 g
Cholesterol: 108.8 mg
Sodium: 223 mg
Autumn Ratatouille


Ingredients:
extra virgin olive oil, yellow onion, garlic clove, acorn squash, zucchini, carrot, red bell pepper, green bell pepper, salt, fresh ground black pepper, soy sauce

Directions:
Over medium-low heat, add the oil to a large skillet with the garlic and onion, stirring occasionally, until the onion has softened.
Add the acorn squash, zucchini, red bell pepper, green bell pepper, carrot, and salt, and cook over medium heat, stirring occasionally, for 15 minutes or until the vegetables are tender.
Stir in a few grinds of pepper and soy sauce to taste.
Melt in Your Mouth Lemon Bars


Ingredients:
all-purpose flour, butter, powdered sugar, eggs, sugar, flour, lemon juice, butter, powdered sugar, milk, cold water

Directions:
Mix crust ingred. with fork as you would for a pie crust. pat into a 9x13 pan which has been greased and floured. bake at 350 degrees for 15 minutes.
as crust is baking. mix filling. after crust has baked 15 minutes, pour filling over crust and continue baking for 25 minutes. cool bars completely.
make frosting by beating butter,powdered sugar and milk for 6 to 8 minutes on high speed. then add 2 tblsp. cold water one at a time. beat until smooth. spread over cooled bars.
Sanibel Island Chicken


Ingredients:
boneless skinless chicken breast halves, flour, curry powder, paprika, salt, butter, artichoke hearts, dry white wine

Directions:
Cook rice according to package directions; keep warm.
Flatten chicken breasts slightly using a meat mallet.
Combine flour, curry powder, paprika and salt; dredge chicken in flour mixture.
Melt butter in large skillet over medium heat; add chicken and cook 5 minutes each side.
Remove chicken and keep warm.
Wipe skillet with paper towels.
Add artichoke hearts, wine and whipping cream to skillet; cook, stirring often 3 to 5 minutes or until thickened.
Serve chicken over rice.
Spoon sauce over top.
Stuffed Cheesy Shells


Ingredients:
jumbo pasta shells, onion powder, salt, garlic powder, low-fat tofu, basil, parsley, fat-free parmesan cheese

Directions:
Preheat oven to 350 degrees.
Spread two cups spaghetti sauce in a 13x9 inch pan and set aside.
Add 1/2 cup water to remaining sauce and set aside.
In a large mixing bowl, combine tofu, parsley, onion powder, salt, garlic powder, and basil.  Mix well.
Fill cooked shells with tofu mixture.
Place shells into baking pan.
Pour remaining 1 cup spaghetti sauce with 1/2 cup water over the top.
Sprinkle parmesan cheese over top of spaghetti sauce.
Bake for 25 minutes or until bubbly.
Fruity Mini Pancake Skewers
Category: breakfast-and-brunch
By lutzflcat

This is perfect finger food, and the kids will love these eye-catching, mini pancake skewers. Great for breakfast or brunch, but equally good as a snack or even a game-day buffet.

Ingredients:
1 cup all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup milk
1 large egg
1 tablespoon melted unsalted butter
1 teaspoon amaretto extract
1 pint strawberries, sliced horizontally
1/4 cup blueberry cream cheese spread (such as Philadelphia®)
1 medium banana, sliced
1 tablespoon confectioners' sugar, or to taste
10 bamboo skewers, or as needed

Directions:
Whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt in a bowl. Whisk milk, egg, butter, and amaretto extract together in a second bowl. Pour wet ingredients into the flour mixture, and mix until batter is well combined and smooth. Heat a large nonstick skillet or griddle over medium heat. Drop teaspoonfuls of batter onto the hot skillet to form 1-inch diameter pancakes. Cook for about 1 to 2 minutes, flip, and continue cooking until golden brown, about 1 more minute. Transfer cooked pancakes to a plate and repeat with remaining batter. Stack ingredients on a work surface as follows: pancake, banana, pancake spread with cream cheese, pancake, strawberry, and pancake. (Each skewer will use 4 pancakes.) Insert a skewer through the center of the stack and repeat to make remaining skewers. Dust with confectioners sugar, and serve.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 10 mini pancake skewers

Calories: 97.3
Fat: 2.2 g
Saturated fat: 1.1 g
Carbohydrates: 16.8 g
Sugars: 5.7 g
Dietary fiber: 0.7 g
Protein: 2.7 g
Cholesterol: 23.1 mg
Sodium: 202.2 mg
Rip It and Dip It Pizza Bread


Ingredients:
mozzarella cheese, parmesan cheese, olive oil

Directions:
Thaw the bread dough or make 1 recipe of your favorite dough in the bread machine.
Spray a 13x9 pan with a non-stick spray.
Preheat oven 350 degrees.
Roll out the dough to 1/2 inch thick.
With a pizza slicer, cut the dough into chunks that are about 1 inch square.
At random put half of the dough chunks in the 13x9 pan.
Drizzle on half the olive oil.
Sprinkle on half the Italian seasoning, cheeses and pepperoni.
Layer on the rest of the dough, more olive oil, seasonings and cheese.
If you like lots of pepperoni, use the whole package, if not only half.
Bake at 350 degrees for 15-20 minutes or until the bread is brown and cheese is crusty.
Use the pizza sauce for the dipping.
Lollipop Cookies


Ingredients:
"eggs"

Directions:
Preheat oven to 375ºF. Stir together cake mix, oil and eggs, using spoon.
Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Insert wooden stick in edge of dough until tip is in center.
Bake 8 to 11 minutes or until puffed and almost no indentation remains when touched. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. Frost and decorate as desired. Store loosely covered.
Balsamic-Soy Angus Steak


Ingredients:
honey, soy sauce, green onion, black pepper

Directions:
Whisk balsamic vinegar, honey, soy sauce, vegetable oil and green onion together in a large bowl. Add steaks or place steaks and marinade in resealable bags. Rub marinade onto meat; cover or seal. Let steaks marinate for at least 3 hours or up to one day.
Bring meat to room temperature before barbecuing. This will take about an hour.
Oil grill and preheat barbecue to medium-high. When preheated, remove steaks from marinade and shake off any excess. Place steaks on grill and cook until desired doneness.
Transfer steaks to a platter and cover loosely. Let stand for 10 to 15 minutes to allow juices to redistribute. Serve immediately.
Chocolate-Dipped Frozen Banana Bites


Ingredients:
bittersweet chocolate chips, canola oil, sweetened coconut, bananas

Directions:
Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.
Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers dip banana slice in chocolate, coating completely. Shake off excess chocolate. Drop dipped banana in 1 topping. Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.