xiaoxl/recipe_data huggingface dataset:
Tri-Tip Rub
Category: side-dish
By ALEAH

This is a simple tri-tip rub recipe straight from a barbeque in Santa Maria.

Ingredients:
3 tablespoons garlic powder
2 tablespoons salt
2 tablespoons ground black pepper
2 pounds tri tip roast

Directions:
Preheat an outdoor grill for high heat and lightly oil grate. In a medium bowl, combine garlic powder, salt and pepper. Mix together and coat both sides of tri tip. Sear both sides on hot grill then cook 20-25 minutes or until center is light pink. Slice at an angle.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 323.1
Fat: 20 g
Saturated fat: 7.9 g
Carbohydrates: 4.4 g
Sugars: 1 g
Dietary fiber: 1 g
Protein: 30.1 g
Cholesterol: 98.3 mg
Sodium: 2413.7 mg
Blue Dragon


Ingredients:
Absolut mandarin vodka, blue curacao, cherries

Directions:
"Mix vodka and blue curacao with crushed ice, shake or stir, and strain into a martini glass. Garnish with orange slice and cherries."
Layered Green Bean-Red Potato Salad


Ingredients:
mayonnaise, white wine vinegar, sugar, Dijon mustard, fresh tarragon, dried tarragon, salt, fresh ground pepper, small red potatoes, fresh green beans, salt, sweet onions

Directions:
Stir together mayonnaise and next 5 ingredients in a small bowl until blended; cover and chill.
Bring potatoes and water to cover to a boil over medium-high heat; cook 10 to 15 minutes or until potatoes are fork-tender. Drain potatoes, and let stand 25 minutes at room temperature or until cool. Cut into 1/4-inch-thick slices.
Cook green beans in boiling water to cover 3 to 4 minutes or until crisp-tender; drain, and plunge into ice water to stop the cooking process. Drain and pat dry.
Layer half of potato slices in a large glass bowl; sprinkle evenly with 1/2 teaspoon salt. Layer half each of green beans and onions over potatoes; spoon half of dressing evenly over top. Repeat layers, ending with dressing. Cover and chill at least 4 hours or up to 24 hours.
*2 (12-ounce] bags fresh ready-to-cook trimmed green beans may be substituted.
Kellymac's Pears Poached in Spiced Port


Ingredients:
water, sugar, pears, vanilla, cinnamon, ground cloves, kosher salt

Directions:
Add the port, water and sugar  to a saucepan (a deeper rather than wider one is better] over medium-high heat. Stir thoroughly until sugar is dissolved.
Add pears and bring to a boil.
Once boiling add remaining ingredients.
Boil for 10-12 minutes or until pears are soft.
Plate pears and scoop out small round center where the seeds are.
Use this as a well to pour your sauce, allowing it to flow over for a beautiful and tasty presentation.
Italian Inn Cheese Spread


Ingredients:
cheddar cheese, garlic powder, fresh garlic, Worcestershire sauce, Tabasco sauce

Directions:
"Let cheese soften and mix all ingredients together with a mixer until smooth.  At the Inn, this spread was served with carrot strips, celery sticks, sweet Italian peppers, and breadsticks."
Bat-P (Bacon, Arugula and Tomato Panini)


Ingredients:
mayonnaise, arugula leaves, bacon, roma tomato, provolone cheese, mozzarella cheese, olive oil

Directions:
Preheat your panini press/grill.
Lightly baste the bread slices on the OUTSIDE with olive oil.
Spread the INSIDE of each slice with mayonnaise.
Set one slice on the press, oiled side down.  On that, layer the following: arugula, bacon, tomato and cheese.
Top with the other bread slice, mayonnaise facing the inside of the sandwich.
Close the panini press and check for desired doneness in 5 minutes.
Sippable Cupcake Frappacino


Ingredients:
artificial sweetener, vanilla extract

Directions:
Place all ingredients in blender., Blend on high speed until smooth., Top with whipped topping if desired.
Japanese Crispy Cream Puff Shells (Shu Cream)


Ingredients:
butter, water, all-purpose flour, eggs, salt, butter, powdered sugar, all-purpose flour

Directions:
Top Crust Dough: Melt Butter in a small saucepan, Stir in Sugar, then flour.
Cream Puff Shells:  Place butter, salt and water in a large saucepan over high heat.
When butter is melted and it starts to boil, remove from heat and Immediately tip in flour all at once, and beat into a firm dough with wooden spoon.
In a separate bowl, lightly whisk 5 eggs.  Add approximately one egg to the dough at a time, beating well in between with a wooden spoon.
Spoon into a Piping bag and Pipe directly downward onto paper-lined tray.  If you like, use chopsticks or fingers to pull pastry upwards on the sides.
Place thin discs of Top Crust Dough (from step 1] on top of each.
Immediately bake in a very hot oven 410-430 degrees F, 25-30min until well puffed and browned then down to 210 degrees F for 40 min or more to dry.
Bourbon Slush
Category: drinks
By Robbie Rice

A fruity blend of juices, tea and bourbon whiskey are frozen into a slush, and then served topped off with lemon lime soda. This takes a while, but it's worth it!

Ingredients:
1 (6 ounce) can frozen orange juice concentrate
1 (12 ounce) can frozen lemonade concentrate
1 (46 fluid ounce) can pineapple juice
1 ½ cups white sugar
2 cups strong brewed black tea
2 cups bourbon whiskey
1 (2 liter) bottle lemon-lime flavored carbonated beverage

Directions:
In a large bowl or container, mix together the orange juice concentrate, lemonade concentrate, pineapple juice, sugar, tea, and whiskey. Transfer to shallow bowls or dishes, and freeze overnight. Remove the frozen mixture from the freezer and let stand for about 10 minutes. Chop with a wire whisk or potato masher to make a slushy consistency. Place scoops of the frozen slush into glasses, and top off with the lemon-lime flavored soda.

Prep time: 10 mins
Total time: 1 day
Yields: 14 servings

Calories: 358.7
Fat: 0.2 g
Saturated fat: 0 g
Carbohydrates: 69.9 g
Sugars: 50.8 g
Dietary fiber: 0.4 g
Protein: 0.8 g
Cholesterol: 0 mg
Sodium: 21.3 mg
Double-Layer Lemon Cake


Ingredients:
water, lemon zest, lemon

Directions:
Preheat oven to 350°F.
Grease and lightly flour two 8-inch round cake pans.  Set aside.
Beat cake mix, water, oil and egg whites in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally (batter will be lumpy].  Stir in lemon zest until fully incorporated.
Pour batter evenly into both pans.  Bake for 30 minutes or until a toothpick inserted into the center comes out clean.  Allow cakes to cool completely before removing from pans.
To make the frosting: In a medium bowl, whip Cool Whip Frosting and 1/4 cup lemon curd until lemon curd is thoroughly incorporated.  Set aside.
Once cakes are completely cool (rounded tops trimmed flat if preferred], place one cake on your preferred serving dish.  (Tip: Protect the bottom of your cake plate from frosting smears by inserting waxed paper triangles just between the cake and plate].  Spread 1/4 cup of the lemon curd evenly atop the first layer.  Top with the second layer of cake.
Frost with lemon frosting.  Garnish with twisted lemon slices if desired.  Refrigerate until ready to serve.  Refrigerate remaining portion.
Best Ever Slow Cooker Italian Beef Roast
Category: world-cuisine
By Teeann

Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.

Ingredients:
1 (3 pound) beef chuck roast
1  onion, quartered
1 (10.5 ounce) can beef broth
1 (1 ounce) packet dry au jus mix
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
½ teaspoon salt
½ teaspoon ground black pepper

Directions:
Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast. Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 8 servings

Calories: 284.7
Fat: 18.8 g
Saturated fat: 7.5 g
Carbohydrates: 6 g
Sugars: 2.4 g
Dietary fiber: 0.5 g
Protein: 20.7 g
Cholesterol: 77.5 mg
Sodium: 1108.8 mg
Cathy's Lasagne


Ingredients:
ground beef, garlic cloves, onion, mushrooms, tomato paste, diced tomatoes with juice, dry red wine, dried oregano, bay leaf, salt, pepper, light brown sugar, cottage cheese, egg, swiss cheese, parmesan cheese

Directions:
In large deep skillet or dutch oven, brown beef, onions, and mushrooms in 1 tablespoon olive oil.  Season with some of the salt and pepper.  When almost totally browned, add garlic, cook until fragrant.
Add red wine, diced tomatoes, tomato paste, and seasonings.  Stir thoroughly.  Bring to boil, reduce to simmer.  Cover and simmer 20 minutes.
Preheat oven to 350 degrees F.
Cook lasagna noodles according to package directions.  Drain and cover with cold water; set aside.
Stir egg into cottage cheese, set aside.  Grate or slice cheese, set aside.
Prepare 9” X 13” baking dish with non-stick spray.  Spoon some of the oil from the sauce into the bottom of the pan.
Alternate layers of 3 noodles, then 1/3 of cheeses, and then 1/3 of meat sauce. If using 10 noodles, place the extra one in the center layer.  Top last layer with grated parmesan.
Bake at 350 degrees F for 35 to 45 minutes, until bubbly and lightly browned on top.  If the top is browning too fast, cover loosely with foil and continue baking until done.  Allow to cool 15 minutes before cutting.
Makes 12 pieces.  Serve with salad and garlic bread.
Tomato Rice Salad


Ingredients:
water, long-grain rice, salt, lemon juice, ground cumin, cayenne pepper, garlic, olive oil, olive oil, fresh tomatoes, cucumber, bell pepper, green onion, radish

Directions:
Bring water to a boil, stir in rice and 1/2 tsp salt.
Reduce heat to low, cover and cook 20 minutes or until all liquid is absorbed.
Remove from heat and let stand, covered 5 minutes.
While rice is cooking, combine remaining 1/2 tsp. salt, lemon juice, cumin, garlic and olive oil.
Stir into hot cooked rice.
Chill for 30 minutes.
Add remaining ingredients and chill several hours before serving.
Patricia's Green Chile Soup
Category: soups-stews-and-chili
By pmvbc

This is an easy, hearty, spicy soup. I have found that it is a favorite even with picky people! The recipe is always requested. Serve with warm buttered tortillas, cheese, and sour cream.

Ingredients:
1 tablespoon butter
½ cup finely diced onion
1 teaspoon minced garlic
½ cup chopped fresh green chile peppers
1 (5 ounce) can chunk chicken
1 ½ teaspoons ground cumin
1 (10.75 ounce) can  condensed cream of chicken soup
1 ¼ cups half-and-half cream
1 cup shredded Cheddar cheese
¼ cup sour cream

Directions:
Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 415.3
Fat: 31.4 g
Saturated fat: 17.1 g
Carbohydrates: 14 g
Sugars: 2.6 g
Dietary fiber: 0.7 g
Protein: 20.1 g
Cholesterol: 99.7 mg
Sodium: 916.1 mg
Spicy Turkey Chili


Ingredients:
ground turkey, ground beef, onion, garlic cloves, plum tomatoes, tomato sauce, kidney beans, black beans, hot chili sauce, paprika, cumin, chili powder, cayenne, salt

Directions:
Saute onions and garlic briefly., Add ground meat and fry until cooked., Add plum tomatoes, sauce, and beans.  Stir until blended., Add all spices and stir until blended., Reduce heat and simmer for 1.5-2 hours., Serve on top of corn chips or with corn muffins on the side!
Pasta E Fagioli Basillicata


Ingredients:
olive oil, carrot, yellow onion, celery rib, garlic cloves, flat-leaf Italian parsley, red pepper flakes, cannellini beans, bay leaf, kosher salt, fresh ground black pepper

Directions:
In a large pasta pot bring a large volume of salted water to a rapid boil over high heat.  When the water comes to a rolling boil toss in the pasta and cook until the pasta is al dente.  Reserve 1 cup of the pasta cooking liquid before draining the pasta through a colander.
While the pasta is cooking and in a separate 3 quart pot (large enough to accommodate both the pasta and the beans and sauce you are preparing], heat the oil over medium heat. Add the diced carrot, diced onion, diced celery, the garlic, parsley, red pepper flakes, and cook over medium heat until the vegetables become tender.
While the vegetables are sautéing, fill the empty cans with water and stir the water around so it can absorb any of the thick cannellini liquid clinging to the inside of the cans.  Set the liquid filled cans aside.
Add the reserved cannellini liquid, the water from the cans, and the bay leaf to the sauteed vegetables .  Reduce the heat to medium-low.
Add the beans and the al dente pasta to the pot while gently stirring to evenly distribute both. Lower the heat to simmer and simmer the Pasta e Fagoli for about 15 minutes, stirring occasionally and adding some of the reserved pasta cooking liquid if the sauce is too "tight".
Paleo Banana Bread
Category: bread
By MelissaMC

This paleo-friendly, gluten-free banana bread is dense and moist. YUM!

Ingredients:
1  serving cooking spray
2 cups almond flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
2  eggs
½ cup water
1 teaspoon almond extract
¼ cup agave syrup
2  ripe bananas, mashed
½ teaspoon vanilla bean paste  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray loaf pan with cooking spray. Mix together almond flour, ground cinnamon, and baking soda in a bowl. Beat two eggs in a bowl. Mix in water, almond extract, agave syrup, mashed bananas, and vanilla bean paste. Add banana mixture to almond flour mixture; mix until no dry areas are visible. Pour batter into the prepared loaf pan. Bake banana bread in the preheated oven until brown and crisp around the edges, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 12 slices

Calories: 127.5
Fat: 4.3 g
Saturated fat: 0.6 g
Carbohydrates: 15.8 g
Sugars: 7.5 g
Dietary fiber: 1.1 g
Protein: 8.6 g
Cholesterol: 27.3 mg
Sodium: 117 mg
Casserole Cookies


Ingredients:
eggs, sugar, dates, flaked coconut, walnuts, vanilla

Directions:
Beat eggs., Add sugar gradually beating until fluffy. Stir in remaninig ingredients., Place into an ungreased 2 qt casserole. I use a 9 x 9 pyrex pan., Bake in oven at 350 for 30 minutes., Remove from oven and stir well., Cool., Form into balls and roll in granulated sugar.
All-Day Apple Butter
Category: side-dish
By Terri

This tasty apple butter is a real slow cooker, but well worth the wait. Depending on the sweetness of the apples used, the amount of sugar may be adjusted to taste.

Ingredients:
5 ½ pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt

Directions:
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. Spoon the mixture into sterile containers, cover and refrigerate or freeze.

Prep time: 30 mins
Cook time: 11 hrs
Total time: 11 hrs 30 mins
Yields: 4 pints

Calories: 34.4
Carbohydrates: 9 g
Sugars: 8.3 g
Dietary fiber: 0.5 g
Protein: 0.1 g
Sodium: 4.8 mg
Matcha and Bee Pollen Smoothie


Ingredients:
fresh ginger, bananas, avocado, lemon juice, cinnamon

Directions:
Mix all ingredients together in a blender an serve over ice!, Optional: Add chia seeds or flax seeds.
Crab Cakes


Ingredients:
onion, bell pepper, garlic clove, mayonnaise, sour cream, egg, Worcestershire sauce, dry mustard, horseradish, lemon, salt, pepper, cayenne pepper

Directions:
Saute onion, garlic, and bell pepper until tender, and cool slightly.
Mix 1/3 cup bread crumbs, mayonnaise, sour cream, egg, Worchestershire sauce, mustard, lemon juice, horseradish, hot sauce, salt and pepper together in a mixing bowl.
Stir in sauted onion mixture, and crab meat, combining carefully.
Form into 5 cakes (1/2 cup measuring cup works well].
Combine remaining bread crumbs and cayenne pepper on a plate, and carefully coat crab cakes with mixture.
Saute cakes in non-stick pan coated with oil until golden brown, turning once.
Serve with favorite dipping sauce.
Rosy Cinnamon-Ginger Applesauce


Ingredients:
mcintosh apple, granny smith apple, rome apple, unsweetened apple cider, lemon zest, lemon juice, ground ginger

Directions:
Peel, halve and core apples; cut into 2-inch chunks.
Place in 5-quart pot with apple cider, lemon zest and lemon juice.
Bring to a boil; reduce heat to low and simmer, partially covered, 25 minutes or until apples are very tender.
Stir in remaining ingredients; continue to cook, stirring, until the candies dissolve, about 3 minutes.
Discard zest.
Crush with a potato masher until the applesauce is chunky or smooth according to taste.
Serve warm or cold.
Calories are for 1/2-cup serving.
3 Layer Jello Dessert


Ingredients:
lime Jell-O gelatin, cream cheese

Directions:
Mix cherry jello and 1 1/4 cups hot water. Pour in pan, I used a 8x11 glass pan., Refrigerate 1 hour., Whip lemon jello and 1 1/4 cups hot water., Cool to room temperature, Whip cream cheese with this,., and pour on cherry jello., Refrigerate for 1 hour, or longer., Mix lime jello and 1 1/4 cups hot water., Let cool, and pour lime jello over layers, and let set in refrigerator.
Lemon Cream Strawberries


Ingredients:
cream cheese, confectioners' sugar, lemon, rind of, lemon juice, strawberries

Directions:
Beat the cream cheese, confectioners sugar, lemon peel and juice until smooth., Cover and refrigerate., This filling can be made ahead or it can be kept in the refrigerator., Remove the hulls from your strawberries, wash and dry well., Place on a paper-lined tray with the hull side down., Cut an x half way down the strawberry., Pull the sections apart only slightly., Spoon your filling into pastry bag fitted with a 1/2" star tip., Pie approximately a tsp., of filling into each strawberry., The berries may be filled 2 hrs., before serving., To serve: Place in petit-four cups.
Lower-Cal Blackberry Cobbler


Ingredients:
frozen blackberries, Splenda sugar substitute, flour, flour, Splenda sugar substitute, baking powder, salt, skim milk, unsalted butter, cinnamon, nutmeg

Directions:
Preheat oven to 350 degrees.
Mix first three ingredients (blackberries, 5/8 cup Splenda and 1/8 cup flour] and add to an 8x8 glass baking dish.
For the batter, combine the remaining 1 cup flour, 1/2 cup Splenda, baking powder and salt. Mix well with a fork and add milk and melted butter.
Cover the blackberry filling with the batter, using a spoon to smooth it out to the edges of the pan.
Sprinkle with remaining brown sugar Splenda, cinnamon and nutmeg.
Bake for 1 to 1-1/2 hours or until batter is crisp and cooked all the way through.
Allow to cool.
Serve warm with vanilla ice cream.
--Baked Potato-- Baked, Microwaved or Grilled


Ingredients:
baking potatoes, sweet potatoes, butter, shortening, margarine, sour cream, bacon, butter, chives

Directions:
FOR BAKED:
***************.
Scrub baking or sweet potatoes thoroughly with a brush.
Pat dry.
For soft skins rub the skins with butter, shortening, margarine or oil --OR--.
Skip rubbing skins.
Prick potatoes with a fork.
Wrap each potato in aluminum.
Bake in 425 degree oven for 40-60 minutes or in a 350 degree oven for
70-80 minutes until tender.
When done, roll each potato gently under your hand.
Then cut a crisscross in each top with a knife.
Press in and up on the ends of each potato.
Add toppings of your choice.
FOR MICROWAVED:
*************************.
Scrub 6-8 ounce baking or sweet potatoes.
Pat dry (Do not rub with butter, margarine, shortening or oil].
Prick with a fork.
Arrange potatoes on a plate in a spoke fashion.
Microcook, uncovered, on 100% power(high] until tender.
5-7 minutes for one potato.
7-9 minutes for two potatoes.
13-16 minutes  for 4 potatoes.
Rearranging and turning potatoes over once.
Let stand 5 minutes.
When done, roll each potato gently under your hand.
Then cut a crisscross in each top with a knife.
Press in and up on the ends of each potato.
Add toppings of your choice.
FOR GRILLING:
*******************.
Scrub baking or sweet potatoes.
Pat Dry.
For soft skins rub the skins with butter, shortening, margarine or oil.
Prick potatoes with a fork.
Wrap each potato in a 7 inch square of heavy foil.
Grill potatoes on an uncovered grill directly over medium slow coals for 1 to   2 hours or until tender .
When done, roll each potato gently under your hand.
Then cut a crisscross in each top with a knife.
Press in and up on the ends of each potato.
Add your choice of toppings.
Yummy Split


Ingredients:
banana, sugar-free vanilla ice cream, graham crackers

Directions:
Slice the banana and place it in the bottom of the bowl., Top with the remaining ingredients in order listed., Enjoy!
Whoopie Pies
Category: desserts
By Amy Kerby

Little chocolate cakes with creamy filling. This recipe has been handed down in my family for quite sometime and hasn't had any complaints yet.

Ingredients:
1 (18.25 ounce) package devil's food cake mix
5 tablespoons all-purpose flour
1 cup milk
1 cup shortening
1 cup white sugar
2 teaspoons vanilla extract

Directions:
To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2  to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool. To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool. In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume. Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.

Yields: 24 cupcakes

Calories: 213.5
Fat: 11.7 g
Saturated fat: 3.4 g
Carbohydrates: 25.2 g
Sugars: 18.2 g
Dietary fiber: 0.2 g
Protein: 2.2 g
Cholesterol: 5.1 mg
Sodium: 162.6 mg
Especially Good Meat Loaf (South)


Ingredients:
ground beef, ground pork, smoked ham, onion, fresh thyme leaves, eggs, salt, ground black pepper, lean bacon

Directions:
Preheat oven to 350 degrees F.
In a large bowl, combine meats with the onion, thyme, breadcrumbs, eggs, salt & pepper, mixing well with a fork (not with your hands, since that will toughen freshly ground meat], then form into a large loaf.
Place 3 to 6 pieces of bacon in the bottom of a baking dish, then lay the loaf on top of the bacon, before covering the top of the loaf with the rest of the bacon (which adds flavor & moisture].
Bake about 1 1/2 hours or until the outside of the loaf is golden brown, the juices run clear when the loaf is poked with a skewer, & it feels firm to the touch.
Discard all the bacon & serve either hot or cold.
Fruit Pizza


Ingredients:
cream cheese, confectioners' sugar, sour cream, vanilla, crushed pineapple, mandarin oranges, banana, strawberry, green seedless grapes, kiwi fruits, raspberries, mixed berry

Directions:
Prepare "crust" by pressing cookie dough onto ungreased disposable foil pizza pan, making small lip around edge.  Bake at 350°F for 7-9 minutes. Cool.
Mix cream cheese, sugar, sour cream & vanilla till smooth, adding a bit of the reserved pineapple juice for added flavor and better spreading consistency.  Spread onto cooled crust, leaving 1/2 " edge.
Prepare fruit by draining pineapple, reserving liquid. Slice bananas into pineapple juice to retard browning. Drain.
Drain oranges, Slice all other fruit.
Start arranging the sliced strawberries around edge of crust, points facing out. Next add pineapple, spreading evenly over cream cheese.  Then just layer all the other fruit over the "pizza" in a pleasing manner. I usually put the kiwi on last as it's the "pepperoni". Garnish the center, if desired, with a whole strawberry.