xiaoxl/recipe_data huggingface dataset:
Strawberry Banana Oatmeal


Ingredients:
oatmeal, brown sugar, strawberries, banana, milk

Directions:
Cut 1 strawberry and 1/2 banana into tiny pieces, (the smaller the strawberries the better] and put in a bowl, then mash. (I used the back of a spoon].
Put the oatmeal in a bowl and mix the brown sugar into it.
Put the milk in the microwave for about 30 seconds.
Mix the milk in to the oatmeal mixture.
Cut 1 strawberry and the rest of the banana into slices. (so that there is about twice as many banana slices.
Layer the banana, then strawberry, then banana on top.
Cut the 3rd strawberry to slide on the side of the bowl.
Enjoy! I like to eat with orange juice.
" Secret Ingredient" Beef  Stew


Ingredients:
beef stew meat, water, beef bouillon granules, crushed tomatoes, beef broth, tomato sauce, garlic clove, bay leaf, salt, pepper, potatoes, carrots, green pepper, onion, flour, cold water

Directions:
In a big pot or dutch oven, brown meat in salad dressing. Add the next 9 ingredients and bring to a boil. Reduce heat and simmer for 1-2 hours or till meat is tender.
Add the potatoes, carrots, pepper and onion.
Cover and simmer another hour or until veggies are tender. Combine flour and cold water in a shaker, stir into stew and bring to a boil till thickened. Serve.
Authentic Paella Valenciana
Category: world-cuisine
By Jason Nelson

I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.

Ingredients:
1 tablespoon olive oil
½ (4 pound) whole chicken, cut into 6 pieces
½ (2 pound) rabbit, cleaned and cut into pieces
1 head garlic, cloves separated and peeled
1  tomato, finely chopped
1 (15.5 ounce) can butter beans
½ (10 ounce) package frozen green peas
½ (10 ounce) package frozen green beans
salt to taste
1 teaspoon mild paprika, or to taste
1 pinch saffron threads
1 pinch dried thyme to taste
1 pinch dried rosemary to taste
4 cups uncooked white rice, or as needed

Directions:
Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well. Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth. Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 8 servings

Calories: 783.4
Fat: 31.3 g
Saturated fat: 8.6 g
Carbohydrates: 87.3 g
Sugars: 2.1 g
Dietary fiber: 4.5 g
Protein: 34.2 g
Cholesterol: 82.1 mg
Sodium: 327.8 mg
Baked Chicken Taquitos
Category: world-cuisine
By Blue Buddha

These baked chicken taquitos are easier than frying and a little better for the family waistline.

Ingredients:
olive oil cooking spray
1 tablespoon olive oil, or more as needed
1 ½ cups finely chopped tomatoes
½ cup minced onion
5 cloves garlic, minced
3  jalapeno peppers, seeded and minced
⅓ cup chicken broth
¼ cup taco sauce
2 tablespoons all-purpose flour
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons chili powder
½ teaspoon salt
1 pound shredded, cooked rotisserie chicken
24 (6 inch) corn tortillas
3 cups shredded sharp Cheddar cheese
1 cup shredded lettuce, or to taste
½ cup sour cream
½ cup guacamole, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking pan with olive oil cooking spray. Heat oil in a large skillet over medium heat. Add tomatoes, onion, garlic, and jalapeno peppers, then stir in chicken broth, taco sauce, flour, cumin, oregano, chili powder, and salt. Cook until heated through, 5 to 10 minutes. Add shredded chicken, mixing vigorously until ingredients are well blended; cook until hot, 2 to 3 minutes. Wrap 8 tortillas in damp paper towels and microwave on high until soft and flexible, about 30 seconds. Repeat twice more to heat remaining tortillas. Spoon about 2 tablespoons chicken mixture down the center of a tortilla and sprinkle with Cheddar cheese. Roll tightly around the filling and place seam-side down in the prepared baking dish. Repeat to form remaining taquitos. Spray taquitos with cooking spray and sprinkle with remaining Cheddar cheese. Bake in the preheated oven until cheese is melted and taquitos are crispy, 20 to 22 minutes. Place shredded lettuce on a serving platter and arrange taquitos on top. Serve with sour cream and guacamole.

Prep time: 35 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 24 taquitos

Calories: 377.4
Fat: 18.7 g
Saturated fat: 9.5 g
Carbohydrates: 28.9 g
Sugars: 1.8 g
Dietary fiber: 4.5 g
Protein: 24.5 g
Cholesterol: 72.8 mg
Sodium: 437.9 mg
Lemon Lovers Luscious Cheesecake Pie
Category: desserts
By Alexis Bonavitacola

Fabulous creamy lemon cheesecake pie!  A little lemon curd and whipped topping make this a lemon lover's delight.

Ingredients:
2 (8 ounce) packages cream cheese, softened
2  eggs
10 tablespoons white sugar, or to taste
½ teaspoon lemon extract, or to taste
1 ½ teaspoons grated lemon zest
1 ½ teaspoons vanilla extract
1 (9 inch) prepared graham cracker crust
½ cup prepared lemon curd
1 (8 ounce) container frozen whipped topping, thawed
½ teaspoon grated lemon zest

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy. Spoon the mixture into the graham cracker crust. Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes. Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours. Spread the lemon curd evenly over the top of the cheesecake filling. Spread the whipped topping over the lemon curd. Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.

Prep time: 20 mins
Cook time: 35 mins
Total time: 5 hrs 25 mins
Yields: 1 9-inch pie

Calories: 568.9
Fat: 36.1 g
Saturated fat: 20.8 g
Carbohydrates: 56.1 g
Sugars: 44.9 g
Dietary fiber: 0.5 g
Protein: 7.4 g
Cholesterol: 120.8 mg
Sodium: 373.7 mg
Crispy Oven Fried Chicken from Tabasco


Ingredients:
mayonnaise, Tabasco sauce, onion powder, parsley, boneless skinless chicken breasts

Directions:
Preheat oven to 375 degrees.
In a small bowl combine mayonnaise, TABASCO sauce and onion powder. Stir well until blended.
Place cereal in a resealable plastic bag and seal. Finely crush with hands or rolling pin. Add parsley.
Cover chicken pieces with mayonnaise mixture. Add chicken, a piece at a time, to cornflake mixture and shake to coat well.
Place on a baking sheet that has been sprayed with Pam. Lightly mist top of chicken with Pam.
Bake 45 minutes or until chicken is crisp, tender and no longer pink inside.
Tracy's Brown Bread


Ingredients:
warm water, honey, eggs, honey, salt, warm water, whole wheat flour, all-purpose flour, bread flour

Directions:
In a medium bowl place warm water, stir in honey until dissolved. Sprinkle yeast over top and let stand for 10 minutes.Stir well.
In a 2 cup measuring cup, put oil, eggs, honey and salt. Whisk until blended, then add warm water to fill cup, place in mixing bowl or bowl of a stand mixer.
Add the two cups warm water and whole wheat flour, mix with dough hooks then add stirred yeast mixture. Mix well to make a paste.
Add remaining flour a cup at a time to form a soft, smooth dough(but not sticky]. Knead 5-7 minutes until smooth, then roll into a ball. Place dough in greased bowl,turn over once to coat the top and cover with plastic wrap and T- towel and let rise in warm place for 45 minutes. Punch down, let rise for 15 minutes. Make into loaves and place in well greased loaf pans.
Cover and let rise for 45 minutes. Bake at 350 for 25-30 minutes.
Iced Tea II
Category: drinks
By mands

This iced tea is fabulous - it tastes like the brand names!

Ingredients:
8 cups water
3  orange pekoe tea bags
¾ cup white sugar
½ cup lemon juice

Directions:
In a large saucepan, heat water to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for 1 hour. In a large pitcher, combine the steeped tea and the sugar. Stir until sugar is dissolved, then stir in lemon juice. Refrigerate until chilled.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 76.4
Carbohydrates: 20.1 g
Sugars: 19.1 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 0.2 mg
Weight Watchers Korean-Style Grilled Flank Steak


Ingredients:
garlic cloves, gingerroot, vinegar, soy sauce, red pepper flakes, watercress, scallions, carrot

Directions:
Put flank steak into a shallow glass or ceramic dish.
To make marinade, combine garlic through to sesame oil in a blender and blend until smooth.
Pour half the marinade over flank steak, turn over to coat both sides, cover and refrigerate for at least 30 minutes and up to 24 hours. Refrigerate remaining marinade as well.
Prepare coals for grill.
Grill flank steak for 5 to 7 minutes on each side for medium-rare. Set on a cutting board to rest while you finish salad.
Put remaining marinade into a small saucepan and add 3 tablespoons water. Bring to a simmer over very low heat and cook for 3 to 4 minutes.
In a large bowl, toss watercress, scallions and carrot with warm marinade.
Slice flank steak into thin strips. Pour any juice from meat over salad and toss it inches Serve flank slices alongside salad.
Texas Potatoes


Ingredients:
hash brown potatoes, onion, sour cream, pepper, salt, buttermilk, cheddar cheese

Directions:
Mix all ingredients together while potatoes are slightly frozen. Pour into 9x13 pan. Melt 2 TBSP of butter and mix /4 cup cornflakes (crushed]. Put on top of potatoes.
Bake at 350 degrees for 45-50 minutes.
Asparagus Cheese Tacos


Ingredients:
corn tortillas, asparagus, monterey jack cheese, cheddar cheese, olive oil, salsa, avocado, green onion, tomatoes

Directions:
Prepare grill.
For each taco, spread 1/4 of the cheeses and 4 pcs of the asparagus on each tortilla, then season with salt and pepper.  Fold in half and lightly brush the outside with olive oil.
Grill for 3 minutes on each side or until the tortilla is crispy and cheese has melted.
Add any optional ingredients.
Famous Chicken Adobo
Category: main-dish
By angelaBBf

This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.

Ingredients:
2 tablespoons vegetable oil
1 (3 pound) chicken, cut into pieces
1 large onion, quartered and sliced
2 tablespoons minced garlic
⅓ cup white vinegar
⅔ cup low sodium soy sauce
1 tablespoon garlic powder
2 teaspoons black pepper
1  bay leaf

Directions:
Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes. Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 360.8
Fat: 21.7 g
Saturated fat: 5.5 g
Carbohydrates: 7.2 g
Sugars: 1.9 g
Dietary fiber: 1 g
Protein: 32.8 g
Cholesterol: 97 mg
Sodium: 1039.7 mg
Sourdough Chocolate Cake
Category: desserts
By Sally

This cake recipe uses sourdough starter in the batter for a uniquely delicious cake with a strong milk chocolate flavor.

Ingredients:
⅔ cup shortening
1 ⅔ cups white sugar
3  eggs
1 ¾ cups all-purpose flour
⅔ cup unsweetened cocoa powder
1 cup sourdough starter
¾ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
¾ cup cold water
1 teaspoon vanilla extract

Directions:
Sift together flour, cocoa, soda, baking powder, and salt. Cream shortening, sugar, and eggs.  Blend in sourdough starter. Add sifted ingredients slowly to creamed mixture, beating until smooth.  Stir in water and vanilla, and mix well.  Pour batter into greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done.

Yields: 9 x 13 inch cake

Calories: 222.9
Fat: 9.1 g
Saturated fat: 2.4 g
Carbohydrates: 33.5 g
Sugars: 19 g
Dietary fiber: 1.7 g
Protein: 3.9 g
Cholesterol: 31.1 mg
Sodium: 211.3 mg
Picadillo Soup (Abalos Style)


Ingredients:
olive oil, garlic cloves, onion, ground beef, tomatoes, water, potato, fish sauce

Directions:
Heat oil in a large pot over medium-high heat.
Saute onions and garlic until onions are tender.
Add ground beef and cook for 5 minutes or until brown.
Add tomatoes and cook 3 minutes or until softened.
Stir in water, potatoes, buillion (optional], fish sauce (optional], vegetables (optional], salt and pepper.  Bring to a boil.
Reduce heat, cover, and simmer for 30 minutes (stirring occasionally] or until vegetables and potatoes are tender.  Serve Hot.
My Mom's Tuna Fish Sandwich


Ingredients:
canned tuna, mayonnaise, onion, hard-boiled eggs

Directions:
Drain tuna and put in bowl., Add rest of ingredients & mix well., Do a taste test and adjust amount of ingredients., Serve on warm toasted bread.
Crab & Shrimp Dressing


Ingredients:
butter, margarine, onion, celery, green pepper, sour cream, mayonnaise, Worcestershire sauce, herb seasoned stuffing mix

Directions:
Heat oven to 350°. Coat 13x9-inch pan with non-stick spray.
In large pan melt butter, add onion, celery and pepper. Cook 3-4 minutes. Stir in soup, sour cream, mayonnaise and Worcestershire sauce.
Fold in crab meat and shrimp. Cook till heated through, stirring. remove from heat and set aside.
Place stuffing in large bowl, add seafood mixture and mix well. Spoon evenly into dish.
Cover with foil and bake 25 minutes. Remove foil and bake 15-25 minutes more.
Oven-Steamed Trout With Ginger


Ingredients:
trout, dry sherry, fresh ginger, soy sauce, green onion, fresh cilantro leaves

Directions:
Rinse trout and pat dry, inside and out. Brush inside and out with oil. Lay trout, spread open and skin side down, in a single layer in two 10x15 inch baking pans. Drizzle sherry evenly over trout; sprinkle with ginger. Cover pans tightly.
Bake at 400* F for 8-10 minutes, or until fish is opaque in thickest part (flake gently with a fork to test] but still moist-looking.
Transfer to a platter or plates, using two wide spatulas to carefully lift each trout (if they start to break up, cut fillets apart and transfer each fillet seperately].
Drizzle 2 tbsp soy sauce evenly over trout. Sprinkle evenly with green onions and cilantro. Serve with additional soy sauce to taste.
Black Bean Vegetarian Meat Loaf
Category: main-dish
By Val's Mom

This was a creation based on trying my first black bean vegetarian burger and deciding I had to learn how to make one, then I decided to go for a vegetarian meatloaf instead! Based on a 4 ounce serving, this recipe could be used to make twelve 4 ounce burgers instead of a meatloaf.

Ingredients:
cooking spray
3 (15 ounce) cans black beans, drained and rinsed
1 sleeve buttery round crackers (such as Ritz®), crushed
1 cup shredded Cheddar cheese
1 cup diced multi-colored bell peppers
⅔ cup frozen corn kernels
½ cup diced onion, or to taste
24 slices jalapeno pepper, diced
1  egg white
1 (1 ounce) packet hot taco seasoning mix
1 (1 ounce) package spicy Ranch-style seasoning mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). Generously coat the inside of an 8x13-inch baking dish with cooking spray. Mash black beans in a large bowl. Mix crackers, Cheddar cheese, bell peppers, corn, onion, jalapeno pepper, egg white,  , and Ranch seasoning into black beans until evenly mixed. Spoon mixture into the prepared baking dish; form into a loaf. Bake in the preheated oven until cooked through, 45 to 60 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 8x13-inch meat loaf

Calories: 215.2
Fat: 6.2 g
Saturated fat: 2.6 g
Carbohydrates: 29.8 g
Sugars: 2.4 g
Dietary fiber: 8.3 g
Protein: 10.2 g
Cholesterol: 9.9 mg
Sodium: 893.2 mg
Chicken and Shrimp
Category: meat-and-poultry
By MOLSON7

Elegant, easy and delicious.

Ingredients:
5 tablespoons olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
1  onion, chopped
2 cloves garlic, chopped
1 pound large shrimp, peeled and deveined
1 ¼ teaspoons salt, divided
4  skinless, boneless chicken breast halves - cut into 1 inch cubes
3 tablespoons all-purpose flour, divided
¼ cup dry white wine
1 ¼ cups water
ground black pepper to taste

Directions:
Heat 1 tablespoon oil in a large skillet over medium high heat. Saute mushrooms until golden; remove from skillet with a slotted spoon and set aside. Add another 2 tablespoons oil to skillet. Saute onion, garlic and shrimp until opaque. Remove from skillet and add to mushrooms. In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dredge chicken in flour to coat. Add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/shrimp mixture. Heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. Cook about 30 seconds, stirring constantly, until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute. Reduce heat to medium low and return shrimp and chicken mixture to skillet. Simmer for about 10 minutes, season with pepper and serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 426.9
Fat: 15 g
Saturated fat: 2.3 g
Carbohydrates: 22.9 g
Sugars: 1 g
Dietary fiber: 0.4 g
Protein: 40.4 g
Cholesterol: 143.2 mg
Sodium: 651 mg
Fereni Starch Pudding
Category: world-cuisine
By Zahra

A delightful pudding that can be eaten hot or cold, during Ramadan, particularly on sohur or iftar. Adjust both the sugar and the rosewater to taste.

Ingredients:
⅔ cup cornstarch
2 cups milk
6  whole cardamom seeds
½ cup ground almonds
rosewater to taste
¼ cup white sugar, or to taste
¼ cup blanched slivered almonds

Directions:
Dissolve cornstarch in 1 cup of cold milk. Bring remaining 1 cup milk to boil with cardamom and ground almonds. Reduce heat to medium, and whisk in cornstarch mixture. Add sugar and rosewater to taste. Allow the mixture to boil for about 3 more minutes on medium heat, stirring constantly. Remove cardamom seeds from the mixture and pour it into serving dishes. Garnish with slivered almonds and serve warm or cold. Enjoy!

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 222.9
Fat: 9.9 g
Saturated fat: 1.6 g
Carbohydrates: 28.3 g
Sugars: 12.9 g
Dietary fiber: 2 g
Protein: 6.2 g
Cholesterol: 6.5 mg
Sodium: 35.2 mg
Raisin Finger Sandwiches


Ingredients:
cream cheese, mayonnaise, pecans

Directions:
In a mixing bowl, beat cream cheese and mayonnaise until smooth., Stir in pecans., Spread on raisin bread., Enjoy.
Carnation Breakfast Truffles
Category: trusted-brands-recipes-and-tips
By Yoly

These breakfast truffles are so delicious, you're going to want to serve them for dessert!

Ingredients:
1 packet CARNATION BREAKFAST ESSENTIALS® Rich Milk Chocolate Powdered Drink Mix
¼ cup roasted honey nut peanut butter
1 tablespoon Neufchatel cheese
2 teaspoons agave nectar
2 tablespoons finely chopped pecans

Directions:
Place chocolate drink mix, peanut butter, and Neufchatel cheese in a mini food processor. Pulse until well combined. Roll mixture into eight 1-inch balls. Dip each ball in agave, then in chopped pecans. Serve immediately or refrigerate in an airtight container.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 truffles

Calories: 85.1
Fat: 5.8 g
Saturated fat: 1.2 g
Carbohydrates: 6.6 g
Sugars: 2.1 g
Dietary fiber: 0.7 g
Protein: 3 g
Cholesterol: 1.9 mg
Sodium: 55.5 mg
Basil Lemon Lime Spa Water


Ingredients:
fresh basil leaves, lemons, lime, water

Directions:
Crush the basil leaves with your fingers, then add then to you pitcher., Add the rest of the ingredients and chill for 2-8 hours before serving.
Shepherds Pie (Eurasian Style)


Ingredients:
minced beef, yellow onion, carrot, green peas, thyme, tomato paste, cornflour, pepper, water, potatoes, butter, mayonnaise, heavy cream, egg, cheese

Directions:
For the beef filling, heat a tablespoon of oil in a pan. Fry the beef, onion, carrots, beef stock, thyme, tomato paste, pepper and 1/4 water with cornflour until fairly thick but not dry. Put peas in till cooked. Dish into a Pyrex container and keep cool.
For the mash potato topping, boil potatoes until cooked. Remove skin and mash with butter, egg, mayonnaise, cream, pepper, salt and seasoning. Mash until creamy (do not blend].
Pipe on top of cooked beef and sprinkle with cheese on top and grill for 5 to 10 minutes until top is golden brown. Serve.
•The above recipe can serve 5 to 6 persons. For 2 you can just cut the recipe in half and for the mash potatoes, you don't have to be exact--just adjust how thick you want the potato topping to be or if you want more beef than potato.
Carolina Ham & Cheese Melt


Ingredients:
butter, Dijon mustard, Worcestershire sauce, onions, poppy seeds, cooked ham, deli ham, swiss cheese, cheddar cheese

Directions:
Preheat oven to 350 degrees.
Mix the butter, mustard, horseradish, worcestershire, onions and poppy seeds in a small bowl.
Lightly spread the mixture on both sides of the cut roll (do not use it all yet]. Place ham on bottom slices, add a little more dressing to the top of the ham and top with mounds of grated cheese. Put the tops on each one.
Wrap the sandwiches individully in foil and place in a 350 degree oven for 25-30 minutes or until cheese melts.
Lemon Ice Box Cake


Ingredients:
water, eggs, sweetened condensed milk, lemon juice

Directions:
Preheat the oven to 350°F.
Grease and flour 2 (8 or 9 inch] round cake pans.
Prepare cake by mixing together eggs, water, and oil with electric mixer.
Place batter in pans and bake 28-30 minutes.
Allow cake to cool 15 minutes then "flip" cakes out of the pans.
Allow cake to cool completely.
In a large bowl, blend together, the lemon juice and 2 cans of condensed milk until thick and smooth.
Reserve 1/2 of this mixture (about 1 1/2 c] to be used later.
Place the remaining mixture between the cake layer
With the remaining mixture, combine it with the whipped topping- this is to be used as frosting.
Place both the cake and the frosting in the refrigerator about 30 minutes, this make the frosting easier to work with.
Frost cake with frosting and place back into frig - this cakes is even better if kept in the frig overnight.