xiaoxl/recipe_data huggingface dataset:
Sorbet-Stuffed Cupcakes


Ingredients:
character(0]

Directions:
Peel the wrappers off the cupcakes, saving the cupcakes’ plastic box. Cut the tops off the bottoms of the cupcakes, reserving both together.
Place 1 tablespoon scoop sorbet on each cupcake bottom and spread in a flat, even layer. Pair the blood orange sorbet with the vanilla cupcakes and the vanilla sorbet with the red velvet cupcakes. Top with the frosting tops, put them back in the package, cover, and freeze until firm, at least 1 hour.
Black Bean Stuffed Peppers
Category: main-dish
By Angela Koranda Stuart

What more can you ask for? If my kiddos love this dish, then you know it will be a huge hit in your home. If you have leftover filling, it makes a great chip dip!

Ingredients:
1 ¼ cups water
1 (3 ounce) package reduced-fat cream cheese, softened
2 cups cooked brown rice
2 cups chopped fresh spinach
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can no-salt-added black beans, drained and rinsed
2 tablespoons dried minced onion
1 teaspoon ground cumin
1 teaspoon dried oregano
3 large bell peppers
½ cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish. Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, diced tomatoes with green chiles, black beans,  minced onion, cumin, and oregano into the cream cheese until evenly mixed. Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes. Fill each pepper half with about 3/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves. Bake in preheated oven until peppers are tender, 35 to 45 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 229.9
Fat: 6.5 g
Saturated fat: 3.7 g
Carbohydrates: 33.4 g
Sugars: 2.5 g
Dietary fiber: 6.8 g
Protein: 10.7 g
Cholesterol: 17.8 mg
Sodium: 309.1 mg
Pumpkin Spice Bread
Category: bread
By Kris Gunn

This spicy pumpkin bread comes out VERY moist even without oil. It tastes just like pumpkin pie!

Ingredients:
2 cups white sugar
1 cup brown sugar
4  eggs, lightly beaten
1 (16 ounce) can solid pack pumpkin
3 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
½ teaspoon baking powder
½ teaspoon ground cloves
1 teaspoon ground allspice
½ cup water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch loaf pans. Mix white sugar, brown sugar, and eggs in a large bowl; stir in pumpkin and mix well. Combine flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves, and allspice in a bowl; add alternately with water to pumpkin mixture. Pour into prepared loaf pans. Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 10 mins
Cook time: 1 hr
Total time: 2 hrs 10 mins
Yields: 32 servings

Calories: 139.7
Fat: 0.9 g
Saturated fat: 0.3 g
Carbohydrates: 31.2 g
Sugars: 19.8 g
Dietary fiber: 0.9 g
Protein: 2.4 g
Cholesterol: 23.3 mg
Sodium: 165.1 mg
Easy Eatin' Lemon Bars


Ingredients:
butter, pecans, lemon pudding mix, sweetened condensed milk, lemon, juice and zest of, powdered sugar, lemon

Directions:
Preheat oven to 350°.
For Base& Topping: Combine cake mix and butter, and blend thoroughly.
Add pecans and mix well.
Reserve 1 cup of the crumb mixture for topping.
Press remaining crumb mixture onto bottom of pan.
Roll lightly with glass or pin to smooth out.
For Filling: Combine pudding mix and sweetened condensed milk, mixing until smooth.
Add lemon zest and juice to pudding mixture; mix well.
Pour filling over base and spread gently across.
Sprinkle with reserved crumb mixture.
Bake 25-28 minutes or until light golden brown.
Cool 10 minutes.
For Glaze: Juice lemon to yield 3-5 teaspoons of juice.
Combine powdered sugar and juice; drizzle over warm bars.
Cool an additional 20 minutes.
Cut into bars and serve.
Blueberry Nut Muffins
Category: bread
By Valerie Ulloa Nickerson

Muffins are a great part of a brunch or tea. These are not too sweet, which lends to the favor of the fruit in this muffin. Sprinkle sugar on top of muffins before baking for a sweeter top.

Ingredients:
2 cups all-purpose flour
3 tablespoons white sugar
4 teaspoons baking powder
½ teaspoon salt
1  egg
1 cup milk
¼ cup vegetable oil
1 cup blueberries
½ cup chopped walnuts

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups. Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 10 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 12 muffins

Calories: 184.6
Fat: 8.9 g
Saturated fat: 1.4 g
Carbohydrates: 22.9 g
Sugars: 5.5 g
Dietary fiber: 1.2 g
Protein: 4.2 g
Cholesterol: 17.1 mg
Sodium: 274.2 mg
Chicken Kundou (Kashmiri Style Chicken)


Ingredients:
butter, onions, fresh ginger, garlic cloves, cayenne, buttermilk, tomatoes, cashews, whole chickens, salt, heavy cream

Directions:
Melt butter in a large saucepan., Add onions and saute for 10 minutes, stirring frequently., Add ginger, garlic and cayenne., Cook over low heat for 5 minutes, stirring occasionally., Add buttermilk and tomatoes., Cook over low heat for 10 minutes., Add nuts, chicken and salt., Cook over low heat for 1 hour, or until chicken is tender., Pour cream over chicken and stir well.
Thai Chicken Appetizer Skewers


Ingredients:
chicken breast halve, fresh lime juice, lime zest, gingerroot, green onions, crushed red pepper flakes, soy sauce, unsweetened coconut milk, chunky peanut butter, lime juice, lime zest, chicken broth, garlic cloves, cayenne pepper, salted peanuts

Directions:
Rinse chicken; pat dry with paper towels.  Slice chicken crosswise into 3-inch-wide strips, 1/4-inch to 3/8-inch thick; place in a shallow glass dish.
In a small bowl, combine the marinade ingredients; pour over the chicken and toss well to coat.  Cover and marinate in refrigerator for at least 30 minutes, but no more than 2 hours.  Stir mixture occasionally.
Prepare grill for direct cooking; brush rack with vegetable or peanut oil.
Meanwhile, combine the dipping sauce ingredients (except the chopped peanuts] in a small saucepan.  Cook and stir (constantly] over medium heat -  Bring to a boil.  Reduce heat and simmer, uncovered, 2 to 4 minutes or until slightly thickened, smooth and bubbly.  Keep warm in a small serving bowl; garnish with chopped peanuts just before serving.
Drain chicken; reserve the marinade.  Thread the chicken strips, accordion-style, onto twelve 6-inch metal skewers.
Transfer skewered chicken to prepared rack of uncovered grill.  Grill directly over medium coals 8 to 10 minutes or until the chicken is tender and no longer pink.  (DO NOT OVERCOOK!]  Turn once, halfway through grilling time, and brush often with the reserved marinade during the last 5 minutes of cooking.  Discard remaining marinade.
Serve immediately on skewers with the warm peanut sauce for dipping.
Nana's Red Velvet Cake


Ingredients:
all-purpose flour, sugar, buttermilk, milk, eggs, vinegar, baking soda, vanilla, salt, powdered sugar, cream cheese, butter, vanilla, pecans

Directions:
For the cake, mix all ingredients well using a hand held mixer.  Mix until smooth consistency.
Bake in three 8 inch layer cake pans at 350 degrees for approximately 35 minutes or until toothpick inserted in middle comes out clean.
Let cake cool completely before trying to ice.
For cream cheese icing, cream butter and cheese together using a hand held mixer.
Add sugar, vanilla and nuts and mix well.
Spready evenly on cake.
Air Fryer Eggplant Parmesan Mini Pizzas
Category: appetizers-and-snacks
By Soup Loving Nicole

Eggplant Parmesan meets pizza for a handheld treat that is sure to please. The best part is that these are not deep fried, but made in an air fryer for a much healthier alternative.

Ingredients:
1 medium eggplant, sliced into 1/2- inch rounds
salt to taste
1  egg, beaten
1 tablespoon water
1 cup Italian bread crumbs
¼ cup freshly grated Parmesan cheese
cooking spray
4 ounces pizza sauce
1 (2.25 ounce) can sliced ripe olives, drained
8 ounces shredded mozzarella cheese
1 tablespoon chopped fresh basil  for garnish

Directions:
Line eggplant rounds up on a large cutting board and lightly salt both sides. Let sit 10 minutes. Pat dry with paper towels. Preheat the oven to 250 degrees F (120 degrees C). Meanwhile whisk egg and water together in a mixing bowl. Mix bread crumbs and Parmesan cheese together on a flat plate. Line a rimmed baking sheet with aluminum foil and place a cooling rack on top. Dip each eggplant round in beaten egg and then coat in bread crumb mixture. Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick cooking spray. Place as many eggplant rounds into your basket as space allows without overcrowding. Spray the tops with cooking spray. Cook for 10 minutes. Transfer rounds to the cooling rack and place in the preheated oven to keep warm. Repeat with remaining eggplant. Spoon pizza sauce over each eggplant round. Add olive slices and cover with mozzarella cheese. Set the oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Broil eggplant slice pizzas for 4 minutes or until cheese is melted. Garnish with basil.

Prep time: 20 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 8 servings

Calories: 177.6
Fat: 7.6 g
Saturated fat: 3.8 g
Carbohydrates: 16.4 g
Sugars: 3.3 g
Dietary fiber: 3.4 g
Protein: 11.4 g
Cholesterol: 43.6 mg
Sodium: 486.3 mg
Creamy Parmesan Dressing Like Brio's


Ingredients:
buttermilk, mayonnaise, sour cream, scallion, red wine vinegar, parmesan cheese, chives, cracked black pepper

Directions:
"In a mixing bowl add buttermilk, mayonnaise and sour cream. Mix with a wire whisk. Once completely blended, add the remaining ingredients and mix well. Refrigerate immediately. Dressing should keep for 3 to 4 days,."
Mexican Turkey Soup
Category: soups-stews-and-chili
By GarageRock

A quick, spicy soup for all that leftover turkey! Adjust the heat to your taste. This version is medium/hot.

Ingredients:
6 cups chicken broth
1  yellow onion, chopped
1  red bell pepper, diced
2  carrots, sliced
3 ribs celery, chopped
1  fresh jalapeno pepper, diced
2 tablespoons uncooked white rice
1 ½ tablespoons dried parsley
1 tablespoon chili powder
1 teaspoon chopped garlic
¼ teaspoon dried oregano
3 cups diced cooked turkey

Directions:
Bring chicken broth, onion, bell pepper, carrots, celery, jalapeno pepper, rice, parsley, chili powder, garlic, and oregano to a boil in a large pot. Cover, reduce heat, and simmer until vegetables and rice are tender, about 25 minutes. Add turkey; simmer until turkey is heated through, about 10 minutes more.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 168.3
Fat: 4 g
Saturated fat: 1.2 g
Carbohydrates: 10.5 g
Sugars: 3.4 g
Dietary fiber: 2.5 g
Protein: 22 g
Cholesterol: 53.2 mg
Sodium: 107.9 mg
Crock Pot Pork Chops With Mushroom Sauce


Ingredients:
white wine, quick-cooking tapioca, Worcestershire sauce, beef bouillon cube, garlic, dried thyme

Directions:
Place pork chops in slow cooker., Combine remaining ingredients and pour over pork chops., Cook in low 8-10 hours, or high 4 1/2 -5 hours.
Asparagus Strudel


Ingredients:
olive oil, garlic, leeks, mint, frozen puff pastry, phyllo pastry, asparagus, egg

Directions:
Preheat oven to 400ºF
Heat olive oil in skillet on medium-high heat.
Add garlic and leeks and sauté until crisp-tender, about 2 minutes.
Stir in mint and orange rind, season with salt and pepper and cool.
Combine leek mixture with goat cheese.
Lay pastry on a floured surface and roll out to a 10 x 14-inch rectangle.
Place on a parchment-lined baking sheet. Divide cheese mixture in half.
Pile half of mixture along upper third of pastry lengthwise, leaving a 1-inch wide border on short sides and top.
Lay asparagus spears evenly over top of filling.
Cover with remaining cheese mixture.
Brush all inside edges of pastry with beaten egg.
Fold pastry over filling and tuck ends under.
Slash top of strudel on the diagonal every 2-inches.
Brush with egg.
Bake for 20 to 25 minutes or until golden brown.
Orange Juice Sweet Potato Casserole


Ingredients:
sweet potatoes, salt, bananas, brown sugar, ground cinnamon, butter

Directions:
Preheat oven to 375°F  .
Scrub, peel and slice your sweet potatoes 1/4” thick. Boil potatoes in salted water until fork tender, drain and set aside.
Using some butter, grease a 2 quart casserole dish. Cut the peeled bananas into 1/4” slices. In a medium size bowl add the bananas and orange juice, mix to coat. In another small bowl mix together the brown sugar and the cinnamon.
In the bottom of the prepared casserole dish layer 1/3 of the potatoes, then 1/2 of the bananas, sprinkle 1/3 of the sugar mixture and use 1/3 of the butter. Repeat layering reserving 12 slices of bananas for the top. Finish the third layer with the remaining potatoes and the 12 banana slices and the rest of the sugar mixture and butter. If there is any orange juice remaining in the bowl pour it on top.
Bake 45 minutes or until bubbly. Yum Yum!
Alice Pike's Famous Brownies


Ingredients:
butter, butter, sugar, cocoa powder, eggs, vanilla, flour, baking powder, salt, butter, icing sugar, cocoa powder, vanilla, milk

Directions:
For Brownies: In mixing bowl or food processor blend well, butter, sugar, cocoa, eggs and vanilla.
Combine flour, baking powder and salt.
Add to cocoa mix.
Bake in greased 8x8 square pan for 20-25 min at 350.
Make them gooey-moist by taking them out just after the middle has puffed up or risen (which is the only way!] Leaving them in longer will give you a cake-like brownie.
Meanwhile make icing.
Allow to cool before icing or you can dust with icing sugar (shaken through a sieve].
They are even good naked.
For Chocolate Butter Icing: Cream butter with cocoa and 2 cups of icing sugar.
Beat in 2 tsp vanilla, 2 TBSP milk and 1 cup of icing sugar.
If needed, gradually add 1-2 TBSP milk until desired spreading consistency.
Makes enough icing for 2 batches of brownies.
Will keep in the fridge for a week.
Melt In Your Mouth Blueberry Cake
Category: desserts
By IRENED

This is a nice tender cake - one of my Mom's specialties from years ago.  It is a great cake to take along to a picnic.

Ingredients:
½ cup butter
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2  egg yolks
1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
2  egg whites
¼ cup white sugar
1 ½ cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour an 8 inch square pan. Cream butter or margarine and 1/2 cup sugar until fluffy.  Add salt and vanilla.  Separate eggs and reserve the whites.   Add egg yolks to the sugar mixture; beat until creamy. Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture.  Coat berries with 1 tablespoon flour and add to batter. In a separate bowl, beat whites until soft peaks form.  Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form.  Fold egg whites into batter.  Pour into prepared pan.  Sprinkle top with remaining 1 tablespoon sugar. Bake for 50 minutes, or until cake tests done.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 8 inch square cake

Calories: 205.9
Fat: 8.8 g
Saturated fat: 5.2 g
Carbohydrates: 29.2 g
Sugars: 15.8 g
Dietary fiber: 0.9 g
Protein: 3.2 g
Cholesterol: 55 mg
Sodium: 157.4 mg
Vegan Thai Pizza


Ingredients:
carrot, mushroom, tomatoes, onion, green onion top

Directions:
Preheat oven to 375., Spread warmed peanut sauce on flatbread or pre-baked crust., Layer remaining vegetables on peanut sauce covered crust., Top with green onions, salt & pepper., Bake for 12-14 minutes until crust starts to crisp up and brown.
Italian Chicken and Penne


Ingredients:
penne pasta, boneless chicken breast, green pepper, onion, garlic clove, olive oil, mushroom, cherry tomatoes, reduced-fat mozzarella cheese

Directions:
Cook pasta according to directions, drain.
Stir fry the chicken, pepper, onion and garlic in oil until no longer pink.
Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through.
Remove from heat and sprinkle with cheese; let stand until melted.
Barley Water


Ingredients:
pearl barley, boiling water, lemons, oranges, brown sugar

Directions:
Place barley in a large saucepan. Pour boiling water over and simmer over low heat, covered, for about 1 hour.
Squeeze juice from fruit, reserving rinds.
Strain water from cooking the barley into a large bowl. Add the rinds of 1 lemon and 3 oranges. Add sugar. Allow to sit until completely cooled.
Strain liquid again to remove rinds. Add juices. Transfer to a jug or bottle and store in refrigerator.
Honey for Burns


Ingredients:
raw honey, water

Directions:
"Rinse burn with cool water dry and apply honey directly to the burn and covered with sterile dressings. It has the ability to keep the area around a wound moist and protected which will promote fast healing and prevents scarring."
Pita's Candied Yams


Ingredients:
butter, brown sugar, crushed pineapple, small marshmallows, cinnamon

Directions:
Boil yams until not quite fork tender.  Remove from water and let cool.  Remove skins and slice yams lengthwise into quarter pieces.  Set aside.
Cut butter into small cubes.
In a 9x13 baking dish spoon about 1/4 of the pineapple, 1/4 of the butter cubes, and 1/4 of the brown sugar in the bottom of the dish.  Lay the slices of yams over the top.  Put the rest of the butter between slices.  Pour the remaining of the pineapple over the top and sprinkle the remaining brown sugar over the top.  Bake at 400 degrees for approximately 30 minute  Sprinkle marshmellows over the top and make an additional 10-15min.  Serve hot.
Buttered Beef Fillet With Grilled Avocado


Ingredients:
filet of beef, butter, thyme, rosemary, ground black pepper, fine salt, carrot, zucchini, mushroom, butter, garlic clove, shallot, parsley, fine salt, ground black pepper, Hass avocado, kosher salt

Directions:
Melt butter in a pan over medium-high heat. Add the fine herbs and beef. Spoon melted butter over the meat until the desired temperature is reached. Set aside.
Saute the baby vegetables in the garlic and parsley. Salt and pepper to taste.
Cut the avocado lengthwise and remove the pit. Peel 1/2 of the avocado grill cut side down.  Serve grilled side up with a touch of salt. Add the au jus into the crater of the avocado.
Stroganoff Sandwich


Ingredients:
ground beef, bacon, onion, garlic cloves, flour, paprika, nutmeg, mushroom, Worcestershire sauce, sour cream, cheese

Directions:
Cook ground beef with bacon and onion., Add  garlic., When browned add flour, paprika, and nutmeg., Cook a bit., Add mushrooms., Add cream of mushroom soup and Worcestershire sauce., Will be thick until warm., Split bread in half., Put in meat and top with cheese., Bake 10 minutes until warm and cheese melted.
Grilled Cheese De Mayo
Category: main-dish
By SHORECOOK

This is a nice change from your usual grilled cheese. It's made with mayo on the outside in place of butter and pepperjack cheese. It's a grilled cheese with a kick. Feel free to use your favorite cheese combination. To make it kid friendly leave out the pepperjack cheese.

Ingredients:
1 tablespoon mayonnaise, divided
2 slices white bread
2 slices American cheese
1 slice pepperjack cheese

Directions:
Spread 1/2 the mayonnaise onto one side of a slice of bread and place, mayonnaise-side down, in a skillet. Place American cheese and pepperjack cheese on top of the bread. Spread remaining mayonnaise onto one side of the remaining bread and place, mayonnaise-side up, on top of the cheese. Cook sandwich in the skillet over medium heat until cheese melts and the bread is golden brown, about 2 1/2 minutes per side.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 500.4
Fat: 34.9 g
Saturated fat: 15.7 g
Carbohydrates: 27.2 g
Sugars: 2.6 g
Dietary fiber: 1.2 g
Protein: 19.5 g
Cholesterol: 73.7 mg
Sodium: 1349.2 mg
Ann's Rice Pilaf
Category: side-dish
By Ann Bray

This is a quick and easy family favorite that is asked for at home and at potlucks and parties. What makes this recipe so good is the endless ways that you can season it. It's also easily converted for a very large amount. I have made it for as little as my husband and I all the way to a group of 80 for my son's engagement party. Use Greek, Old Bay®, seasoned salt, garlic powder - endless possibilities.

Ingredients:
2 teaspoons chicken bouillon granules
2 cups water
¼ cup butter
¾ cup broken pieces vermicelli pasta
1 cup long grain white rice
1 teaspoon freshly ground black pepper
½ teaspoon salt
¼ teaspoon Greek seasoning, or to taste

Directions:
Dissolve chicken bouillon in water in a bowl. Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes. Pour bouillon mixture into the skillet with the vermicelli. Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 357.1
Fat: 12.5 g
Saturated fat: 7.5 g
Carbohydrates: 54 g
Sugars: 0.9 g
Dietary fiber: 1.4 g
Protein: 6.7 g
Cholesterol: 30.6 mg
Sodium: 1122.7 mg
Super Quick Banana Nana Nut Muffins


Ingredients:
instant banana pudding mix, water, eggs, walnuts

Directions:
Mix first 6 ingredients together well and add chopped walnuts., Place batter in paper lined cupcake tins and fill 3/4 full., Bake at 350° for about 20 minutes or until tests done with a toothpick.
Banana Date Flaxseed Bread
Category: breakfast-and-brunch
By RUGGLES

I'm always searching for healthy recipes, and this one filled the bill. The flaxseeds give the bread a really nutty taste.

Ingredients:
½ cup flax seed
3  bananas, mashed
¼ cup vegetable oil
½ cup white sugar
2  eggs
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup flax seed
½ cup chopped pitted dates

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. Use an electric coffee grinder or food processor to grind 1/2 cup flax seed; set aside. In a large mixing bowl, beat together banana, oil, sugar and eggs. In a separate bowl, mix together flour, baking powder, baking soda, salt, ground flax seed and 1/4 cup whole flax seed. Gradually stir flour mixture into banana mixture. Fold in dates. Spoon batter into prepared loaf pan. Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the loaf comes out clean.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 1 - 8x4 inch loaf

Calories: 263
Fat: 10.5 g
Saturated fat: 1.1 g
Carbohydrates: 42.6 g
Sugars: 19.1 g
Dietary fiber: 6.6 g
Protein: 6.7 g
Cholesterol: 37.2 mg
Sodium: 218.5 mg
Curry Marinade Chicken Wings


Ingredients:
fresh ginger, lemon juice, curry powder, ground cumin, Dijon mustard, salt, chicken wings

Directions:
Rinse chicken under cold, running water and pat dry in paper towels; set aside.
Combine ginger, oil, lemon juice, curry, cumin, mustard and salt in a non-aluminim (non-reactive] bowl, and stir and set aside.
Add wings to marinade and turn until evenly coated.
Set aside to marinate at least 15 minutes.
Preheat oven to 475 degrees.
Arrange wings in a single layer in a baking pan and bake, uncovered, basting occasionally about 10 minutes per side or until browned.