xiaoxl/recipe_data huggingface dataset:
Pan Fried Catfish Filets
Category: seafood
By EHOLT

Lightly fried and very flavorful.  Sure to please all.  Serve with lemon wedges and homemade tartar sauce.

Ingredients:
1 cup cornmeal
2 teaspoons ground cayenne pepper
2 teaspoons paprika
1 teaspoon onion powder
⅓ cup extra virgin olive oil
4 (4 ounce) fillets catfish
1 cup milk
4 cloves garlic, minced

Directions:
In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well.  Pour mixture onto a large sheet of waxed paper. Heat oil in a large skillet over medium heat. Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside. Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.

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

Calories: 489.5
Fat: 29.3 g
Saturated fat: 5.5 g
Carbohydrates: 32.7 g
Sugars: 3.9 g
Dietary fiber: 2.1 g
Protein: 22.5 g
Cholesterol: 57.5 mg
Sodium: 88.2 mg
Sauteed Squash and Tomatoes


Ingredients:
bacon, sweet onion, garlic cloves, fresh thyme, fresh oregano, bay leaf, zucchini, cherry tomatoes, butter, red wine vinegar, bay leaf

Directions:
Sauté bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet.
Sauté onion and next 4 ingredients in hot drippings 4 minutes or until onion is tender. Add zucchini and yellow squash; cook, stirring often, 10 minutes.
Stir in tomatoes, and cook, stirring occasionally, 10 minutes.
Remove from heat, and stir in butter and vinegar. Season with salt and pepper to taste. Garnish, if desired.
Spiced Corn Muffins


Ingredients:
yellow cornmeal, all-purpose flour, baking powder, sugar, salt, black pepper, cumin, turmeric, milk, eggs, olive oil, cheddar cheese

Directions:
Heat oven to 425°F Coat muffin pan with non stick spray.
Mix together the dry ingredients in a large bowl.
Mix together the wet ingredients, not including the cheese, in a small bowl.
Add the wet to the dry and mix until almost no dry spots remain. Add the cheese at this point and mix until everything has been moistened.
Fill 12 muffing cups 1/2 full and bake for about 15 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Easy Homestyle Low fat Chicken and Noodles


Ingredients:
bow tie pasta, fat free chicken broth, chicken

Directions:
In large dutch oven, cook bow-tie pasta according to package directions., Drain and return to dutch oven., Gently stir in soups, broth and chicken., Cook over low heat until hot.
Missouri Burger


Ingredients:
lean ground beef, onion powder, garlic powder, crushed red pepper flakes, salt, brown sugar, olive oil, swiss cheese

Directions:
Mix the ground beef, onion powder, honey mustard, garlic powder, crushed red pepper, salt, and brown sugar in a large bowl. Shape into 4 patties
Heat the olive oil in a large skillet over medium heat. Cook the burgers, turning occasionally, to desired temperature, 15 to 20 minutes for well done.
Top each patty with a slice of Swiss cheese shortly before removing from the skillet; serve on hamburger buns.
Mediterranean Lamb and Lentil Stew
Category: soups-stews-and-chili
By carina

This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf.  It's a favorite of my children.

Ingredients:
1 tablespoon olive oil
1 ½ pounds lamb shoulder arm chops, cubed, round bones reserved
1 teaspoon salt
½ teaspoon ground black pepper
1  onion, chopped
4 cloves garlic, minced
1 cup lentils, picked over and rinsed
2 cups chicken broth, or more as needed
1 (14 ounce) can diced tomatoes
3  carrots, peeled and sliced
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried basil
2 cups coarsely chopped fresh spinach
1  lemon, juiced and zested
½ cup ricotta salata cheese, crumbled

Directions:
Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently. Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones. Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 572
Fat: 26.7 g
Saturated fat: 11.1 g
Carbohydrates: 46.4 g
Sugars: 7.9 g
Dietary fiber: 19.7 g
Protein: 39.3 g
Cholesterol: 103 mg
Sodium: 1049.2 mg
Apricot Chicken for the Gourmet Crock Pot


Ingredients:
cinnamon stick, ground cardamom, olive oil, yellow onions, garlic clove, fresh ginger, diced tomatoes, salt, skinless chicken breasts, saffron thread, water

Directions:
In a spice mill or coffee grinder, grind the cinnamon to a fine powder.
In a large saute pan over medium-high heat add the oil and when warm stir in sliced onions.
Saute onions, stirring frequently, for 10 to 15 minutes, until browned.
Add the garlic and grated ginger and stir for 3 to 5 minutes.
Add the cinnamon, ground cardamom, tomatoes, chicken stock and salt.
Cook for 5 minutes.
Place chicken in the crock pot and pour the onion mixture over.
Cover and cook on low for 3 to 4 hours, until the chicken is tender.
The last 30 minutes of cooking, add the apricots and saffron water.
Finish cooking and serve immediately on top of saffron rice.
Rice With Spinach - Greek


Ingredients:
extra virgin olive oil, long-grain rice, salt, pepper, fresh spinach, nutmeg, butter, feta cheese

Directions:
Put 2 tablespoons of the oil in a medium saucepan with a lid over medium heat.  A minute later, add the rice along with some salt and pepper and cook, stirring, for about a minute.  Add the stock, reduce the heat to low, and cover.  Cook for about 15 minutes, or until the rice is done.
Meanwhile, put the remaining oil in a deep skillet over medium-high heat.  A minute later, add the spinach and some salt and pepper and cook, stirring occasionally, until it wilts.  Continue to cook until most of the liquid is gone; stir in the nutmeg and the lemon.
Toss the cooked rice with the butter and put on a platter.
Stir the cheese into the spinach, them immediately put on top of the rice and serve.
Best Cheese Dip
Category: appetizers-and-snacks
By brookeharris

This dip has all the best ingredients I've found from various other recipes and it's my favorite by far! Serve as a dip at a party or with sour cream and jalapenos to make nachos and use it as a main course!

Ingredients:
½ pound bulk spicy pork sausage
½ pound ground beef
1  onion, diced
1 (2 pound) loaf processed cheese food (such as Velveeta®), cubed
1 (28 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (10.75 ounce) can  condensed cream of mushroom soup

Directions:
Heat a large skillet over medium-high heat. Crumble sausage and ground beef into the skillet; add the onion. Cook and stir the beef mixture until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Pour into a slow cooker. Layer cheese food cubes atop meat mixture. Blend diced tomatoes with green chile peppers in a blender until smooth; pour over the cheese cubes along with the cream of mushroom soup. Stir the mixture. Cook on High, stirring occasionally until the cheese is completely melted, about 90 minutes.

Cook time: 1 hr 40 mins
Total time: 1 hr 40 mins
Yields: 10 servings

Calories: 444.8
Fat: 32.3 g
Saturated fat: 16.7 g
Carbohydrates: 14.3 g
Sugars: 8.2 g
Dietary fiber: 1.2 g
Protein: 24.9 g
Cholesterol: 99.7 mg
Sodium: 1875.5 mg
Ginger Lime Melon Balls


Ingredients:
fresh lime juice, water, crystallized ginger, lime zest, melon balls, of fresh mint

Directions:
In small saucepan, combine juice, water, ginger and zest.  Set pan over medium-high heat and bring to boil.  Boil 5-7 minutes, stirring occasionally, until mixture reduces to 2 tablespoons.
Strain mixture though fine sieve to remove zest. (I'm not sure this step is really needed].
Place melon in bowl, toss with ginger-lime mixture.  Let sit for 15 minutes.  You can drain the sauce or serve it with the melon.
Garnish with mint (optional].
Home Style Beef Cubes


Ingredients:
boneless beef cubes, salt, flour, garlic cloves, onions, mushrooms, ketchup, Worcestershire sauce, beef broth

Directions:
In medium bowl, mix flour salt and pepper.  Dredge meat in seasoned mixture and sauté in oil until brown.
Place in slow cooker.
Add the onion, garlic and mushrooms to the pan and stir for a few minutes.
Deglaze pan with ketchup, worcestershire sauce and beef broth.
Pour liquid over meat.
Cook on Low for 7 hours.
Tips:.
Add a few potatoes and carrots to the meat and you have a dinner in a pot.
In lieu of potatoes and carrots, add 2 cups cooked pasta shells 1/2 hour before serving.
Weight Watchers Mulled Apple-Cranberry Cider


Ingredients:
apple cider, cranberry juice cocktail, brown sugar, ground allspice, ground cloves, orange zest, cinnamon sticks

Directions:
Combine all ingredients in a large saucepan., Bring to a slow boil over medium-high heat and then reduce heat to simmer., Simmer for 15 minutes and then strain into mugs., Yields about 1 cup per serving.
Simple but Awesome Lemon Pepper Pork Chops
Category: main-dish
By Matthew Jordan

This serves four, but is easily expandable. Very simple and makes the most tender pork chops you will ever eat.

Ingredients:
4  pork chops
1 tablespoon lemon pepper
8 tablespoons butter
8 tablespoons olive oil
4 teaspoons Worcestershire sauce

Directions:
Preheat oven to 400 degrees F (200 degrees C). Tear off a generous square of tin foil for each chop, enough to wrap and seal completely.  Coat both sides of each chop with lemon pepper. Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil.  Put the peppered chops on top of the butter and oil.  Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop.  Add 1 teaspoon Worcestershire sauce over the top of each chop.  Wrap each chop tightly and place on middle rack of oven.  Bake for 35 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 563.3
Fat: 56.3 g
Saturated fat: 20.6 g
Carbohydrates: 1.4 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 14 g
Cholesterol: 98 mg
Sodium: 586.7 mg
Swiss Chicken and Ham Casserole


Ingredients:
green onion, ham, cooked rice, sour cream, milk, swiss cheese

Directions:
In a bowl, combine chicken, soup, onion, ham, sour cream and milk., Place rice in a 9x13 pan.  Spread evenly., Spread meat mixture over rice., Bake in a 350 degree oven for 30 minutes., Sprinkle with grated Swiss and place back in oven until cheese melts., Let rest 5 minutes and then serve.
Pork Medallions With Olive and Caper Sauce


Ingredients:
salt, ground black pepper, garlic granules, plain flour, olive oil, dry white wine, kalamata olive, capers, flat leaf parsley

Directions:
Cut the pork crosswise into 8 pieces.
Place each piece, one at a time, between two sheets of cling film and pound to ¼ inch thickness using  a rolling pin  or meat mallet.
Sprinkle both sides with salt , pepper and the garlic granules.
Dredge in flour, shaking off the excess.
Heat 1 ½ TBS of the olive oil in a non-stick skillet over medium high heat.
Add half the pieces of pork and brown on each side.
Remove from the pan and keep warm.
Repeat with the other half of the meat and remaining olive oil.
Return all the meat to the pan.
Add the wine and broth and bring to a boil.
Stir in the olives and capers; cooking for 4 minutes longer.
Sprinkle with parsley and serve.
Bev's Famous Meatloaf


Ingredients:
lean ground beef, pork sausage, onion, eggs, Worcestershire sauce, yellow mustard, brown sugar, ketchup

Directions:
Preheat oven to 350 degrees.
Combine first 7 ingredients and 1/4 cup brown sugar in a medium bowl until just blended.
Place mixture in lightly greased 11x7 baking dish.  Shape into a 10x5 loaf.
Bake for 1 hour.
Remove from oven and drain.
Stir together ketchup and 1/4 cup brown sugar. Pour over meatloaf.
Bake 15 minutes more or until thermometer reads 160 degrees.
Remove and let stand for 20 minutes before slicing.
Pumpkin Coconut Bread Low Carb


Ingredients:
flax seed meal, unsweetened dried shredded coconut, erythritol, baking powder, baking soda, xanthan gum, pumpkin pie spice, salt, pumpkin puree, eggs, coconut oil, water

Directions:
Preheat oven to 325F and grease a 9×5 inch loaf pan.
In a large bowl, whisk together flax seed meal, coconut flour, shredded coconut, erythritol, protein powder, baking powder, baking soda, xanthan gum, spices and salt.
Stir in pumpkin puree, eggs, coconut oil, water and Truvia and mix until thoroughly combined.
Spread batter in prepared baking pan and bake 50 to 60 minutes, or until top is browned, firm to the touch and a tester inserted in the center comes out clean.
Remove from oven and let cool 10 minutes, then flip out onto a wire rack to cool completely.
Spicy Chickpea Dip (Hummus)


Ingredients:
garlic cloves, tahini, olive oil, lemon juice, chickpeas, kosher salt, cayenne pepper

Directions:
Place the garlic, tahini, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients].
Add the chickpeas and continue mixing to a smooth paste.
Garnish with the cayenne pepper.
Served at room temperature or chilled.
Yogurt-Marinated Chicken Shawarma
Category: meat-and-poultry
By Maxine

The most delicious shawarma chicken you'll ever eat! Serve with pita bread, tomato and/or cucumber slices, tahini, or garlic sauce. Also great atop fattoush!

Ingredients:
¼ cup plain yogurt
¼ cup lemon juice
¼ cup canola oil
3 tablespoons white vinegar
4 cloves garlic, crushed
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
2 pounds boneless, skinless chicken breasts, sliced
2 tablespoons canola oil, or as needed

Directions:
Combine yogurt, lemon juice, 1/4 cup oil, vinegar, garlic, salt, paprika, cumin, and oregano in a large glass or ceramic bowl; mix well. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken in hot oil in batches until tender and browned, about 5 minutes per batch. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 20 mins
Total time: 8 hrs 30 mins
Yields: 8 servings

Calories: 229.6
Fat: 13.5 g
Saturated fat: 1.6 g
Carbohydrates: 2.1 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 24.2 g
Cholesterol: 65.1 mg
Sodium: 353.7 mg
Baked French Toast With Pecans


Ingredients:
unsalted butter, brown sugar, maple syrup, pecans, eggs, ground cinnamon, vanilla, maple syrup

Directions:
Stir butter, brown sugar and maple syrup in heavy saucepan over medium heat until melted and smooth.  Pour  into 9" X 13" glass baking dish.  Sprinkle pecans over butter mixture.
Whisk eggs, cream, cinnamon and vanilla in large bowl to blend.  Dip bread slices into egg mixture and arrange in single layer in prepared dish.
Pour remaining egg mixture over bread slices in dish.  Cover with plastic wrap and refridgerate overnight.
Preheat oven to 350F/180°C  Bake French toast uncovered until golden brown and puffed and knife inserted into center comes out clean, about 40 minutes.
Cut into six pieces.  Serve pecan-side up with additional warm maple syrup.
Ricotta Cheese and Basil Flatbread


Ingredients:
extra virgin olive oil, garlic cloves, whole milk ricotta cheese, parmesan cheese, basil leaves

Directions:
1.	Preheat oven to 400°F  Spray a 10 x 15-inch baking pan with non-stick cooking spray.   Combine garlic and olive oil, set aside.
2.	Shape dough into a 9 x 13-inch rectangle. Place on prepared baking pan. Place the tray in the center of the oven and bake 12-15 minutes, or until light brown and cooked through. Remove from the oven.  Brush with garlic oil, let stand 10 minutes.
3.	Spread the ricotta on the cooked dough and top with the Parmesan cheese and the pecans. Use a pair of scissors to cut the basil leaves into pieces and sprinkle them over the flatbread.   Serve immediately.
Note:  To make Basic Pizza Dough: Combine 1 1/8 teaspoons active dry yeast with 3/4 cup warm (about 110°F] water in a large bowl.  Let sit 10 minutes to proof the yeast.  Stir in 1 3/4 cups all-purpose flour, 1 tablespoons extra-virgin olive oil, 1 teaspoons kosher salt, 1/4 teaspoons ground black pepper and 1 tablespoons honey.   Mix until a dough forms then turn onto a floured surface.  Knead 5 minutes or until smooth.  Lightly coat inside of mixing bowl with olive oil and return dough to bowl.  Cover with plastic wrap and place in a warm, draft-free place for 30 to 45 minutes or until dough has doubled in size.  Punch down dough and proceed as indicated in step 2 of the recipe.
Chicken and Pasta


Ingredients:
boneless skinless chicken breasts, flour, eggs, mushroom, butter, salt, white pepper, garlic powder, fettuccine, milk, parmesan cheese, parsley

Directions:
Dip chicken in flour,in eggs and then back in flour.
Saute in oil until golden brown and cooked all the way through.
Dice chicken and set aside.
In a large skillet sautee mushrooms in butter.
Season with salt,pepper and garlic powder.
Add diced chicken to the mushrooms.
Mix in noodles,cream,milk and cheese.
Serve on a warmed plate and sprinkle with additional parmesan cheese and parsley.
Cauliflower Olive Antipasto Salad


Ingredients:
cauliflower, stuffed green olive, ripe olives, pine nuts, lemon juice, cider vinegar, sugar, pepper, olive oil

Directions:
Combine dressing ingredients; set aside.
Cut and drain all vegetables.  Place in a large bowl and add dressing; toss to coat.
Pot Stickers With Spicy Dipping Sauce


Ingredients:
soy sauce, seasoned rice vinegar, ground pork, shrimp, water chestnut, Chinese celery, cilantro leaf, sugar, salt, white pepper, chicken broth, water

Directions:
To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.
To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed.
To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.
Serve the potstickers warm accompanied by the dipping sauce.
Seven Layer Dip
Category: appetizers-and-snacks
By USA WEEKEND columnist Pam Anderson

Perk up this classic dish with fresh lime juice and homemade guacamole.

Ingredients:
1 (16 ounce) can refried beans (traditional variety)
1 (4.5 ounce) can chopped green chiles, undrained
1 tablespoon fresh lime juice, plus
2 tablespoons fresh lime juice for avocado layer
2 teaspoons chili powder
¼ teaspoon ground cumin
Salt
3  avocados, halved, pitted, flesh spooned out
1 cup sour cream
½ cup mayonnaise
1 cup salsa (drain to equal 1 cup if salsa is especially runny)
¾ cup sliced canned black olives, drained
1 cup grated pepper Jack cheese
½ cup thin sliced scallion greens, green part only

Directions:
Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.

Yields: 8 cups

Calories: 54
Fat: 4.5 g
Saturated fat: 1.3 g
Carbohydrates: 2.8 g
Sugars: 0.3 g
Dietary fiber: 1.2 g
Protein: 1.3 g
Cholesterol: 5 mg
Sodium: 109.1 mg
Pea Soup With Sausage - Crock Pot


Ingredients:
smoked sausage, carrots, celery ribs, onion, dried marjoram, bay leaf, reduced-sodium chicken broth

Directions:
Heat small fry pan over medium heat., Add sausage, cook 5 to 8 minutes or until browned., Drain well., Combine sausage and remaining ingredients in slow cooker., Cover and cook on low 4 to 5 hours or until peas are tender., Turn off heat., Remove and discard bay leaf., Cover and let stand 15 minutes to thicken.
Calico Potato Latkes With Applesauce


Ingredients:
potatoes, eggs, flour, carrot, green onion, salt, garlic powder, pepper, applesauce

Directions:
Peel and shred potatoes, placing in cold water as you work to prevent browning. Drain well and then squeeze out as much moisture as you can with paper towels.
In large bowl stir together all ingredients except applesauce.
Heat 1 tablespoon oil over medium heat.
For each latke drop 1 rounded tablespoonful vegetable mixture into hot oil, spreading to about 2 1/2 inch flat circle.
Fry 4-5 at a time for 2-3 minutes until edges are crisp, then turn and fry 2-3 minutes more until golden brown, adding oil as needed during frying.
Drain on paper towels.
Cover and keep warm till all are fried.
Serve with applesauce.
Hawaiian Toast


Ingredients:
ham, pineapple, American cheese, butter

Directions:
spread  a thin layer of butter on sandwich bread  and layer it as follow with 1 slice of ham, 1 slice of pineapple and 1 slice of cheese.
preheat oven at 400F and bake about 10 minutes or until chesse is melted and bread toasted .
Buttermilk Banana Chiffon Cake


Ingredients:
eggs, sugar, flour, baking powder, baking soda, salt, vanilla, banana, buttermilk, walnuts

Directions:
Grease two (2] 8-inch round pans well and dust with flour.
Beat egg whites until  fluffy.
Gradually beat in 1/3 cup of sugar.
Beat until very stiff and glossy.
In another bowl stir remaining sugar, flour, baking powder, soda and salt.
Add oil, bananas, half of buttermilk and vanilla.
Mix well for 1 minute at  medium speed on mixer.
Add remaining buttermilk and egg yolks.
Beat another  minute. Fold in beaten egg whites and nuts.
Pour in prepared pans.
Bake at  350°F for 30-35 minutes.
Frost with cream cheese frosting.