xiaoxl/recipe_data huggingface dataset:
Spicy Lentil-Coconut Curry/Soup


Ingredients:
lentils, water, water, turmeric, sea salt, olive oil, asafoetida powder, cumin seed, mustard seeds, sesame seeds, cinnamon, garlic clove, fennel bulbs, tomatoes, fresh cilantro, dried cilantro, brown sugar, maple syrup, unsweetened coconut, cumin powder, cayenne, garam masala

Directions:
In a large saucepan, simmer lentils in 2 cups water for 30 minutes or until soft.  Remove from heat.
Combine lentils and their cooking liquid with turmeric & salt in a blender or food processor.  Blitz 10-15 seconds or until fairly smooth.  Return to saucepan.
Add cilantro, coconut, brown sugar, cumin powder, coriander, cayenne, , cinnamon and garam masala.  Stir well.  Cover and set aside.
In a large frying pan or skillet, heat the oil.
Add hing, seed mixture and hot red peppers.  Sauté until the seeds begin to pop.  This will only take a few seconds!
Add the fennel, garlic and jalapeño, sauté until halfway to soft.  Add tomatoes, continue sautéing until fennel is soft and tomatoes are hot and beginning to lose their shape.  Remove from heat.
Add fennel/tomato mixture to lentil mixture in saucepan.  Stir well.  For soup, add the extra 2/3 cup water.  Cover and cook on low heat 15 minutes.  Remove hot red peppers before serving.
Dried Beef Ball
Category: appetizers-and-snacks
By mjshan

This classic recipe is made with cream cheese and dried beef and served with snack crackers. It makes a good party appetizer.

Ingredients:
5 ounces dried beef, chopped
2 (8 ounce) packages cream cheese, softened
6  green onions, chopped
1 tablespoon Worcestershire sauce
½ teaspoon seasoned salt

Directions:
Reserve about a half cup of chopped dried beef. In a separate medium bowl, combine the remaining beef, cream cheese, green onions, Worcestershire sauce and seasoned salt. Mix well and roll into a ball. Roll the ball in the reserved beef, coating the entire outside of the ball.

Prep time: 10 mins
Total time: 10 mins
Yields: 10 servings

Calories: 182.5
Fat: 15.9 g
Saturated fat: 10 g
Carbohydrates: 2.6 g
Sugars: 0.9 g
Dietary fiber: 0.2 g
Protein: 8 g
Cholesterol: 60.5 mg
Sodium: 592.1 mg
Mama's Meatloaf


Ingredients:
ground beef, garlic cloves, dried thyme, parmesan cheese, Worcestershire sauce, eggs, milk

Directions:
Preheat oven to 325 degrees F.
In large bowl, mix ground beef, garlic, thyme, grill seasoning and parmesan cheese until well mixed.
Lightly toast the bread and crumble into large crumbs. Add steak sauce, Worcestershire sauce, eggs and milk and mix until incorporated.
Place in 9 by 13-inch casserole dish and shape into a loaf. Add water to pan to come up to 1/4-inch of the meat loaf.
Bake for 50 minutes until done. Glaze with additional steak sauce if desired.
Lunchbox Broccoli and Ham Salad
Category: trusted-brands-recipes-and-tips
By Barilla Canada

Pack your lunchbox with this quick and satisfying Ready Pasta macaroni salad full of broccoli, ham, cherry tomatoes, and hard-boiled eggs.

Ingredients:
1 pouch Barilla® Ready Pasta Cut Macaroni
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1  lemon, juiced
1 ½ cups cherry tomatoes, halved
1 ½ cups broccoli florets, cut into small pieces
½ cup sharp Cheddar cheese, shredded
1 cup cooked ham, julienned
2  hard-boiled eggs, chopped

Directions:
Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute; place on a plate and let cool down. Mix olive oil with salt, pepper, and lemon juice and divide into plastic to-go containers. Add equal amounts of remaining ingredients to each container, including tomatoes, broccoli, cheddar cheese, ham, eggs, and pasta. Mix together with olive oil-lemon juice mixture and enjoy!

Prep time: 10 mins
Cook time: 1 min
Total time: 11 mins
Yields: 2 servings

Calories: 745.1
Fat: 43.4 g
Saturated fat: 14 g
Carbohydrates: 58.3 g
Sugars: 3.8 g
Dietary fiber: 7.6 g
Protein: 36.3 g
Cholesterol: 279.5 mg
Sodium: 1424.3 mg
Fishermans Sandwich


Ingredients:
cheddar cheese, swiss cheese, provolone cheese, monterey jack pepper cheese, Dijon mustard

Directions:
Cut the top of your bread 1/2" down saving the top. Scoop out the inside of your bread to 1/4" of bread left inside. Spread your mustard around all sides of the bread including the top.
Layer your meats and chesses alternately, using a mild cheese and a stronger deli meat i.e. swiss and capacoli go well together. Make sure to run your layers all the way up the sides of the bread. Your top layer should be cheese.
Place the top back on your sandwich and wrap tightly with plastic wrap. Allow 3-4 hours or overnight to set up in the fridge.
Cut into wedges as you would a cake. No mess eating!
Easy Egg Wraps


Ingredients:
eggs, milk, tortilla, parsley

Directions:
Beat eggs with a little bit of milk to thin it out, like you are going to make with scrambled eggs.
Season with salt and pepper to taste Pour mixture into large heated skillet that has been sprayed with cooking spray and lay green onions or whatever else you'd like on top of cooking egg mixture WITHOUT STIRRING, let eggs cook for a little, NOT to the point where the eggs begin to look cook on top (If i had to guess it is about a minute or so] Take a large burrito size tortilla and place it directly on top of the cooking egg mixture Press down on all edges and middle so egg mixture still cooks and sticks to the tortilla.
(Use a spatula to do this] After another minute or so, when you think the egg mixture is fully cooked and stuck onto the tortilla, take the spatula and slowly lift up around the edges and flip the tortilla over on the skillet.
Let cook for another 15-30 seconds, depending on if you like it crispy or soft.
Take off tortilla and add whatever stuffing you want, and either roll it up or make a burrito.
Paula Deen's Brie En Croute #2


Ingredients:
frozen puff pastry, butter, pecans, eggs

Directions:
Preheat oven to 375 degrees F.
Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use].
Melt butter in a saucepan over medium heat.
Saute nuts in butter until golden brown, approximately 5 minutes.
Place nuts on top of Brie and spread jam on top of nuts.
Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction.
Brush both sides of the sheet with beaten egg.
Center the wheel of Brie on top of the pastry sheet.
Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle."
Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow], arranging pastry until you are satisfied with the "bundle" shape.
Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown.
Serve with top-quality crackers.
Buffalo Sauce Burgers Stuffed With Blue Cheese


Ingredients:
butter, blue cheese, garlic, celery seed, onion

Directions:
Melt butter and whisk in hot sauce.
Mix blue cheese and garlic in a small bowl.
Using your hands, gently mix beef (or buffalo], celery seed, onion and 1/4 cup hot sauce mixture in a medium bowl until blended.  Form into 12 patties, using a light touch; the patties should be about 4 1/2 inches in diameter and no more than 1/2 inch thick.
Spoon about 2 teaspoons of cheese-garlic mixture in center of 6 patties, then top with remaining patties and press together, sealing edges.
Cover and refrigerate until ready to grill. (Even if you aren't making these ahead of time, I think they hold together better after a little chill time].
Heat grill to medium and oil grate.
Grill burgers about 4-5 minutes on each side, or until cooked to taste. (I'll only eat ground beef cooked well, so I cooked a bit longer.]  Brush with remaining hot sauce mixture during last 2 minutes of cooking. Toast buns if you like.
(I couldn't think of many traditional condiments I wanted on this burger, so I just ate mine with extra buffalo sauce and lettuce].
Guacamole Sandwiches


Ingredients:
avocados, cottage cheese, lemon juice, flour tortillas, cheddar cheese, tomatoes, alfalfa sprouts, lettuce

Directions:
Position knife blade in food processor bowl; add first 4 ingredients, and process until smooth. Set aside.
Place tortillas on a lightly greased baking sheet. Top with cheese slices.
Broil 6 inches from heat (with electric oven door partially opened] just until cheese melts.
Spoon avocado mixture evenly onto tortillas; top evenly with tomato slices and sprouts. Fold tortillas in half; serve with taco sauce, if desired.
Strawberry Pineapple Breakfast Protein Shake


Ingredients:
frozen strawberries, flax seed oil, lemon, buttermilk

Directions:
Put everything in a mixer or blender and mix until smooth., Enjoy!
Roasted Potatoes with Greens
Category: side-dish
By Lisa Nichols

Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or a good shredded hard cheese like Parmesan or Pecorino if you like.

Ingredients:
6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper. Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 servings

Calories: 419.1
Fat: 12 g
Saturated fat: 7.4 g
Carbohydrates: 73.2 g
Sugars: 5.7 g
Dietary fiber: 5.5 g
Protein: 7.3 g
Cholesterol: 30.5 mg
Sodium: 110.9 mg
Dr Pepper Pecans


Ingredients:
butter, pecan halves, salt

Directions:
Preheat the oven to 350°; line a rimmed baking sheet with foil.
In a small saucepan, bring the Dr Pepper and butter to a boil over med-high heat.
Simmer until the liquid reduces by half, about 15 minutes.
Stir in the pecans and continue to cook until the liquid becomes a sticky glaze, 3-4 minutes.
Add a big pinch of salt, stir, and transfer to the prepared baking sheet.
Bake, stirring once or twice, until toasted, about 10 minutes.
Quinoa Lime Biryani


Ingredients:
limes, quinoa, water, olive oil, curry, salt, carrots, chickpeas, scallions, currants, raisins, pepper

Directions:
Zest lime to produce 1 1/2 tsp zest and then juice both limes.
In a saucepan combine 3 tablespoons lime juice, quinoa, water, 1 tablespoon olive oil, curry and 1/2 teaspoon salt. Boil, reduce heat, cover and simmer for 15 - 20 min until quinoa turns transparent and liquid is absorbed. Cool and place in large bowl.
Add carrots, chickpeas, scallions, almonds and raisins. Toss.
In a small bowl combine 3 Tablespoons lime juice, zest, 2 tablespoons oil, 1/4 teaspoon salt, and 3/8 teaspoon pepper. Whisk until blended and pour over quinoa. Toss.
Pot Roast Dips
Category: main-dish
By Stephanie Muro

My family loves these stuffed sandwiches. Easy for entertaining makes enough for a crowd.

Ingredients:
1 cup water, or as needed
1 (.9 ounce) package dry onion soup mix
1 (1 ounce) packet dry au jus mix
1 (2 pound) beef chuck roast
12  hoagie rolls, split lengthwise
1 (8 ounce) package shredded mozzarella cheese

Directions:
Stir together water, onion soup mix, and au jus mix in a slow cooker. Add beef, cover, and cook on High for 5 hours, or until tender. When the beef is tender, shred the meat with two forks, and continue cooking on Low 1 to 2 hours. To serve, open the hoagie buns, and spoon meat mixture into the center. Sprinkle with mozzarella cheese and serve.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 15 mins
Yields: 12 sandwiches

Calories: 558.8
Fat: 18.2 g
Saturated fat: 6.8 g
Carbohydrates: 71.1 g
Sugars: 5.2 g
Dietary fiber: 3.8 g
Protein: 25 g
Cholesterol: 46.4 mg
Sodium: 1341.9 mg
Grilled and Stuffed Bell Peppers


Ingredients:
green bell peppers, white rice, monterey jack cheese, flour, bacon, salt, pepper, basil, butter

Directions:
Cook rice according to package directions (instant rice usually calls for 1 cup water boiled, rice added and allowed to sit for 5 minutes].
Meanwhile, half bell peppers and remove seeds and membranes.
With cut side of bell pepper facing down, shave a small part of the pepper from the middle, so when you turn it over it will lie flat.
Once rice is finished, stir in butter, salt, pepper, and basil.
Toss cheese with flour, then stir into rice mixture.
Pack bell pepper halves with rice mixture.
Grill on medium high heat for 15 min or until peppers are cooked through.
Roasted Tomato Pie


Ingredients:
roma tomatoes, sea salt, bacon, black pepper, chives, cheese, fresh basil

Directions:
Preheat oven to 375 degrees.
Line a baking sheet with either foil or parchment paper, add a cooling rack and then give it a light spray with cooking spray.  Wash and then slice the tomatoes in 1/4 inch slices and lay them out on the rack, and lightly salt.   Place on middle rack in the oven and roast for 30 minutes (if you are using fresh tomatoes from garden, remove and let cool on the rack] remove from oven and somewhat carefully turn tomato slices over and  return to the oven for another 30 minutes.   While tomatoes are roasting, cut bacon strips into small bite size pieces,  brown just until fat has been rendered, and them remove and drain on paper towels and set aside.  While tomatoes are cooling, turn oven  temperature up to 425 degrees.
Unroll pie crust and fit it into  pie plate, lightly pick and then bake pie crust for 5 minutes and then remove and set where the pie plate can cool.
Turn oven to 400 degrees.
Toss the cheese mixture(can be shredded or chopped somewhat finely] with the chives, pepper, Herbes de Provence and then add the mayo and mix thoroughly.
Lay tomato slices in the bottom and around the sides of the pie crust, then top with the cheese mixture (spreading out to the edges somewhat like icing] and then sprinkle the bacon bits even across the top.  I found that I needed to add a strip of foil around the edge of the crust to prevent it burning.  I put the pie in the oven for 20 minutes, then removed foil edge and baked another 10 minutes.  I removed from the oven and sprinkled some finely chopped basil over the top of the pie.
Vegan Sweet Potato Bread
Category: breakfast-and-brunch
By amathews29

Southern favorite that I modified for a vegan diet. This also freezes well.

Ingredients:
1 cup chopped sweet potato
1 ½ cups white sugar
½ cup vegetable oil
1  over-ripe banana
1 ¾ cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
⅛ teaspoon baking powder
⅓ cup water
½ cup chopped pecans

Directions:
Bring water to a boil in a large pot. Add sweet potatoes and cook until tender, 20 to 30 minutes; drain. Place sweet potatoes in a bowl and mash with a potato masher until smooth. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Stir sugar and oil together in a bowl until well mixed; beat in banana. Combine flour, baking soda, cinnamon, nutmeg, salt, and baking powder in a bowl. Alternate stirring the flour mixture and 1/3 cup water into the sugar mixture until combined. Mix in sweet potatoes and pecans; stir until batter is smooth. Pour batter into the prepared loaf pan. Bake in the preheated oven until top is golden brown, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 45 mins
Yields: 1 loaf

Calories: 294.7
Fat: 12.7 g
Saturated fat: 1.5 g
Carbohydrates: 44.2 g
Sugars: 26.9 g
Dietary fiber: 1.6 g
Protein: 2.6 g
Sodium: 165.2 mg
Chaffles
Category: breakfast-and-brunch
By lutzflcat

Chaffles are low-carb waffles, but they can be used in so many ways. You can change the texture by adding some almond or coconut flour, turn them into sandwiches, modify them into a dessert, change the flavor by using different cheese, etc. This is a basic chaffle, and it's delicious for breakfast with a pat of butter and drizzle of sugar-free syrup.

Ingredients:
1 large egg
½ cup shredded mozzarella cheese

Directions:
Preheat a waffle maker. Whisk egg in a small bowl and stir in mozzarella cheese. Pour 1/2 of the batter onto the preheated waffle maker, spreading it out from the center with a spoon. Close the waffle maker and cook until the steaming stops and the chaffle is well browned, about 3 minutes. Don't overcook, as that will make it chewy. Repeat process with remaining batter.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 chaffles

Calories: 107.5
Fat: 7 g
Saturated fat: 3.6 g
Carbohydrates: 1 g
Sugars: 0.5 g
Protein: 10 g
Cholesterol: 111.1 mg
Sodium: 209.9 mg
Sweet Potato Bake With Shredded Plantain and Coconut Topping


Ingredients:
sweet potatoes, eggs, butter, sour cream, sugar, ground ginger, salt, pepper, green plantains, ground ginger, salt, pepper, sugar, flaked coconut, canola oil

Directions:
Preheat oven to 400 degrees.
Prick the sweet potatoes with a fork and roast them on a foil lined pan for 1 hour and 15 minutes.
Once they are cool enough to handle , peel.
Puree the peeled potatoes in the large bowl of a food processor until very smooth.
Add the rest of the ingredients and blend well.
Pour into a buttered 2 quart casserole dish and bake in a 350 degree oven for 40 minutes.
Prepare the topping while the casserole is baking.
Peel the plantain and run them through the grater attachment on the food processor.
Add plantain shreds into a bowl with the ginger, salt, pepper and sugar.  Mix lightly with a spoon.
Heat the canola oil in a skillet until it is hot but not smoking.
Drop plantain mixture by tablespoons into hot oil.
Fry about three minutes on each side. (reduce heat if they start to over brown].
Remove to paper towel lined platter to cool.
Once cool, crumble the plantain.
Combine the coconut with the plantain.
Once the sweet potato mixture has baked for 40 minutes, add the plantain mixture to the top and lightly pat.  Bake another 10 minutes.
Balsamic-Glazed Sea Scallops
Category: seafood
By lutzflcat

Pan-seared scallops may seem intimidating to some, but it's really a simple dish to  prepare. Sea scallops are amazingly tender, succulent, and mildly flavored, but when you style them up with a flavorful balsamic glaze, they can be a showstopper. They're sophisticated enough for dinner guests, but easy enough for a weeknight dinner.

Ingredients:
12 large sea scallops
¼ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
½ cup dry white wine
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon  (Optional)

Directions:
Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops. Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm. Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes. Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 268.4
Fat: 10.4 g
Saturated fat: 3.9 g
Carbohydrates: 7.4 g
Sugars: 0.9 g
Dietary fiber: 0.1 g
Protein: 30.2 g
Cholesterol: 87.6 mg
Sodium: 559.2 mg
Pigs in the Blanket Aka Stuffed Cabbage


Ingredients:
lean ground beef, pork sausage, sweet paprika, black pepper, white rice, cabbage, whole canned tomatoes, chicken broth, olive oil

Directions:
Wilt head of cabbage in large pot of boiling water for 5 minutes.  Remove cabbage from pot, cool slightly and separate leaves, taking care not to break the leaves.
Mix ground beef, sausage, cooked rice, garlic salt, paprika and pepper.  Form 3 inch balls.  Place meatball into cabbage leaf and fold leaf around the ball.  Place roll into a large square of cheesecloth, cover and twist ends of the cloth to shape and tighten the roll.  Remove cabbage roll and repeat until all filling is used.
In a large roasting pan which has been coated with olive oil, place layer of cabbage rolls (folded side down], cover with 1 can of tomatoes, and repeat.  Pour chicken broth over the layers.
Preheat oven to 325 degrees F.  Cover roasting pan and bake for 2 hours or until until cabbage is tender.  Serve with mashed potatoes.
Old-Fashioned Crock Pot Onion Soup


Ingredients:
onions, butter, chicken broth

Directions:
Put sliced onions in slow cooker., Pour in melted butter and mix to coat onions thoroughly., Stir in cubed bread., Add chicken broth to cover and stir well., Cover and cook on Low 10-18 hours or on High., 4-5 hours, stirring occasionally., Stir well during last hour.
Chicken Fajita Bowl
Category: world-cuisine
By Erin Connolly

Low-carb chicken fajita bowl with cauliflower rice.

Ingredients:
cooking spray
1 pound skinless, boneless chicken breast halves, diced
1 pinch salt and ground black pepper to taste
⅓ large sweet onion, sliced
⅓  green bell pepper, sliced
⅓  red bell pepper, sliced
⅓  yellow bell pepper, sliced
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (10 ounce) package frozen cauliflower rice
1 cup shredded mild Cheddar cheese
½  avocado, diced
2 tablespoons salsa
2 tablespoons sour cream

Directions:
Grease a grill pan with cooking spray. Season chicken with salt and pepper; place in the prepared pan. Cook and stir over medium heat until chicken is no longer pink, about 7 minutes. Heat a skillet over medium-high heat. Add onion and bell pepper slices; saute until slightly browned, about 5 minutes. Mix in diced tomatoes and cooked chicken. Cook until liquid is mostly evaporated, 2 to 3 minutes. Microwave cauliflower rice following package instructions for 5 minutes. Let stand for 1 minute. Carefully open the package of cauliflower rice and divide between 2 bowls. Divide the chicken and vegetable mixture evenly between the bowls. Top with Cheddar cheese, avocado, salsa, and sour cream.

Prep time: 20 mins
Cook time: 20 mins
Total time: 41 mins
Yields: 2 fajita bowls

Calories: 647.6
Fat: 34.1 g
Saturated fat: 16.2 g
Carbohydrates: 22.8 g
Sugars: 3.5 g
Dietary fiber: 9.5 g
Protein: 64.6 g
Cholesterol: 182.3 mg
Sodium: 1229.2 mg
Pat's Own Marinated Chicken


Ingredients:
boneless skinless chicken breasts, chicken thighs

Directions:
Marinate the chicken breasts overnight., Barbecue as usual., Serve with pilaf or plain rice and a vegetable.
Golden Fried Oysters


Ingredients:
flour, yellow cornmeal, chili powder, salt, pepper, canola oil, mayonnaise, lemon juice, Worcestershire sauce

Directions:
Combine flour, cornmeal, chili powder, salt and pepper. Set aside.
Heat oil in cast iron skillet until it reaches 350º or flour bubbles immediately upon being sprinkled in it.
Dredge oysters in flour mixture, shake off excess flour and fry in oil until golden brown, about 2 minutes. Transfer to paper towels.
Yummy Banana Bread


Ingredients:
butter, sugar, eggs, all-purpose flour, honey, salt, baking soda, sour cream, banana, vanilla extract, walnuts, pecans

Directions:
Preheat oven to 350°F.
With an electric mixer, cream the butter and sugar until light and fluffy, next add the eggs; beat thoroughly.
Add the honey and mix well.
Sift in the dry ingredients.
Blend well.
Add sour cream, bananas and vanilla; again blend well.
At this time if you are adding nuts add them and mix them thoroughly.
You can bake this as muffins, mini breads or a bread, it's up to you.
Adjust the baking time to the choice you make.
For a bread bake one hour or until a toothpick comes out of the center and its clean.