xiaoxl/recipe_data huggingface dataset:
Starr's Savory Meatballs
Category: main-dish
By Superstarr

This is my version of meatballs based on experimentation from several different recipes, including my mother's. I like to use these in spaghetti sauce, of course, but they're also delicious in my meatball subs.  You can double or triple the recipe - sky's the limit! - and freeze.

Ingredients:
2 pounds ground beef
1 small onion, diced
¼ cup dry bread crumbs, or as needed
¼ cup freshly grated Parmesan cheese
2  eggs, slightly beaten
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper. Mix together the ground beef, onion, bread crumbs, Parmesan cheese, eggs, garlic, oregano, basil, thyme, Worcestershire sauce, salt, and pepper in a large bowl until just combined. Divide the mixture into 4 equal portions, then roll each of those portions into 4 meatballs. Arrange the meatballs on the prepared baking sheet. Bake in the preheated oven until no longer pink in the center, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 516.2
Fat: 31.8 g
Saturated fat: 12.5 g
Carbohydrates: 10.1 g
Sugars: 1.9 g
Dietary fiber: 1.6 g
Protein: 44.9 g
Cholesterol: 239.3 mg
Sodium: 916.5 mg
Easy Fruit Cobbler With Splenda


Ingredients:
Splenda granular, flour, skim milk, baking powder, salt

Directions:
Combine all of the ingredients except the fruit in a bowl., Pour it into an 8x8 pan coated with cooking spray., Add the fruit right on top., The crust will come up over the fruit and cover it., Bake in a 350 degree oven for 40 minutes.
Linda's Veggie and Cream Cheese Stuffed Celery


Ingredients:
celery, cream cheese, milk

Directions:
Wash, and cut the celery. Dry celery stalks with a paper towel (IMPORTANT].
Cut into 3" pieces, and set aside.
Put cream cheeses into a glass bowl. Put in microwave for 45 secs., until soft.
Add milk and cream together.  Start with 1 T. and add more, if needed to make a creamy texture.
Add Vegetable Soup dip mix, and mix well.
Stuff celery with cream cheese mixture.
Put in a plastic container or on a serving plate, wrap, and put in refrigerator for at least 1 hours.
Serve.
The Easiest and Best Chicken and Rice


Ingredients:
water, chicken broth, soy sauce, chicken

Directions:
Mix first four ingredients and pour into a 9x13 baking dish, or dutch oven, or roaster -- Anything really.
Place chicken on top and nestle into the rice.
Place in oven and bake for an hour and a half. Cooking time will vary based on temperature.
Santa Fe Chicken Nachos


Ingredients:
boneless skinless chicken breasts, garlic powder, chili powder, cumin, thick & chunky salsa, whole kernel corn, black beans, Philadelphia Cream Cheese

Directions:
Place chicken breasts in crockpot and sprinkle with taco seasoning, garlic Herb  seasoning, chili powder, and cumin.  Pour salsa over seasoned chicken breasts, add corn and black beans.  Place cubed cream cheese on top evenly.  Pour undiluted cheese soup over everything.  As crockpot heats up and cream cheese begins to melt, gently stir ingredients to blend soup, vegetables, and salsa.  Cook on high for 2 (two] hours.  Remove chicken breasts only and shred with two forks.  Return shredded chicken to crockpot and gently stir once more to blend all ingredients together.  Cook on low for an additional 2 (two] hours.  Serve mixture over your favorite tortilla chips or a baked potato.
Enjoy!
Tuscan Beef Stew


Ingredients:
condensed beef broth, red wine, water, beef stew meat, Italian-style tomatoes, carrots, garlic powder, white kidney beans

Directions:
Mix all ingredients except for the beans in crock pot.
Cover and cook on LOW 8-9 hours (or on HIGH for 4-5 hours].
Stir in beans. Turn heat to HIGH and cook 10 minutes.
Crispy Eggplant Sandwich


Ingredients:
eggplants, ham, processed cheese, eggs, flour, salt, black pepper

Directions:
Preheat the barbecue or griddle to a high heat.
Wash the eggplants, dry and cut in thin-slices  lengthwise. Cook them for about 2 minutes each side until tender.
Fill eggplants with cheese and ham like a sandwich and set aside. Then, in two separate shallow bowls put the breadcrumbs, the flour  and put the seasoned eggs with salt and pepper  in another bowl.Dip eggplants sandwiches in the flour, then in the eggs and finally press them well in the breadcrumbs before frying them in the hot oil.
Heat some seeds oil in a frying pan and cook them  for about 3 minutes each side: they should be crunchy outside within a soft, melting cheese.
Add a pinch of salt if you like. Enjoy!
NB: as an alternative to fry,  put on a baking tray and bake in med oven until golden.
Gourmet Potatoes


Ingredients:
russet potatoes, onion, butter, cheddar cheese, sour cream, salt, pepper, paprika, butter

Directions:
Cook potatoes in skins and cool.
When cooled, peel and grate or shred, like hash browns.
Preheat oven to 350. Butter sides and bottom of a large casserole dish or spray with cooking spray.
Melt 1/2 cup butter in saucepan and add grated cheese.  Remove from heat when melted and add the sour cream, chopped onion, salt and pepper.  Stir completely.
Add mixture to the grated potatoes and mix well.
Place in buttered casserole and dot with the 3 tablespoons of butter and sprinkle with paprika.
Bake at 350 degrees for 30-40 minutes until bubbly and golden-brown on top.
Halibut Fish Tacos
Category: world-cuisine
By kmacs22

Grilled fish tacos.

Ingredients:
1  lime, juiced
¼ cup olive oil
¼ cup chopped cilantro
1  jalapeno pepper, diced
1 tablespoon ground ancho chile powder
¼ teaspoon ground cumin
salt and ground black pepper to taste
½ pound halibut fillets
8  corn tortillas
2 cups shredded cabbage
1 (8 ounce) jar salsa
1 cup shredded pepper Jack cheese
1  avocado, sliced

Directions:
Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish. Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more. Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.

Prep time: 20 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 8 tacos

Calories: 268.5
Fat: 17.1 g
Saturated fat: 4.5 g
Carbohydrates: 18.2 g
Sugars: 2 g
Dietary fiber: 4.5 g
Protein: 12.4 g
Cholesterol: 28.2 mg
Sodium: 321.1 mg
Gingered Peanuts


Ingredients:
Spanish peanuts, crystallized ginger

Directions:
"In a small bowl, toss peanuts with crystallized ginger until well mixed."
Adobo Pork Shanks With Fried Rice


Ingredients:
canola oil, leeks, garlic, fresh ginger, lemongrass, fresh coconut, soy sauce, malt vinegar, chili pepper, scallions, sambal oelek, garlic cloves, shallot, lime, juice of, canola oil, celery ribs, leek, cooked basmati rice, soy sauce, fresh chives, fresh cilantro, fresh parsley

Directions:
Preheat the oven to 350 degrees F (180 degrees C].
Sprinkle the pork with salt and pepper. Heat the oil in a heavy ovenproof skillet over high heat. Sear the pork on all sides, about 5 minutes per side. Add the leeks, garlic, ginger and lemongrass and cook, stirring, until fragrant, 2 to 3 minutes.
Add the veal stock, coconut milk, soy sauce, vinegar and dried chile. Cover the skillet and cook in the oven until the pork is fork-tender, about 3 hours.
Transfer the pork to a platter and sprinkle with scallions. Drizzle with the pan juices. Serve with Fried Rice.
Fried Rice:
Pulse the sambal oelek, garlic, shallots and lime juice in a food processor until coarsely pureed.
Heat the oil in a large saucepan over medium heat and saute the celery and leeks for about 2 minutes. Add the sambal mixture and cook for 1 minute. Add the rice and soy sauce and saute until well coated and heated through, about 5 minutes.
Remove from the heat and stir in the chives, cilantro and parsley. Season with salt and pepper.
Dad's Beef Jerky


Ingredients:
"crushed red pepper flakes"

Directions:
Cut roasts into strips.
Put into a ziploc bag and marinade for 24 hours.
Place either into dehydrator or foil bottomed cookie sheet in oven on 200 degrees.
Sprinkle with red pepper flakes.
Cook on high in dehydrator for 12 hours or in oven with door cracked for 12 hours.
In winter chuck roasts can be substituted for Vension Roasts for added treat.
Sushi Salad


Ingredients:
avocado, green onions, pickled ginger, arugula, rice vinegar, canola oil

Directions:
Place peppers, avocado, green onions, crab and ginger in large bowl, setting aside a little bit of each to use as garnish later. Add wasabi arugula; toss to combine.
In small bowl, whisk together rice vinegar, pickled ginger liquid, sesame oil and canola oil. Pour over salad; toss to coat. Top with reserved garnish; serve immediately.
Carrot and Cranberry Muffins
Category: bread
By briatherese

I wanted a healthy breakfast muffin option that wasn't dry! The carrots give this such a delicious and moist texture. A lot can be added or left out of this recipe depending on taste and personal preference; popular options to include are raisins, ground nuts, or chocolate chips.

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon chia seeds
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup unsalted butter, room temperature
½ cup brown sugar, or to taste
¼ cup white sugar, or to taste
1  egg
1  banana
2 cups grated carrots
1 tablespoon grated orange zest
¾ cup cranberries, or more to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners. Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl. Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture. Mash banana into the butter mixture until smoothly incorporated. Fold carrot and orange zest into the mixture. Mix flour mixture into the butter mixture about 1/2 cup at a time to make a batter. Fold cranberries into the batter. Divide evenly between prepared muffin cups to fill nearly to the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 12 muffins

Calories: 216.4
Fat: 8.4 g
Saturated fat: 5.1 g
Carbohydrates: 33.6 g
Sugars: 15.5 g
Dietary fiber: 2.7 g
Protein: 3.3 g
Cholesterol: 34 mg
Sodium: 254 mg
Shrimp Etouffee


Ingredients:
flour, bell pepper, celery ribs, onion, bay leaf, salt, cayenne, black pepper, dried thyme, medium shrimp, scallions, steamed rice

Directions:
In a large frying pan, heat the oil over medium-high heat until almost smoking.  Add the flour and whisk until it's the color of peanut butter, about 3 minutes.  Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.
Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme.  Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.
Add the shrimp and the scallions and simmer until the shrimp are just done, about 3 minutes.  Serve the etouffee over rice.
Copycat Chilis Salsa


Ingredients:
tomatoes and green chilies, tomatoes, yellow onion, cumin, sugar

Directions:
Blend in blender (don't puree]- jalapenos & onion. Add both cans of tomatoes, salt, sugar & cumin.
Blend.
Chill.
Susan's Version of Old-Fashioned Potato Salad


Ingredients:
potatoes, eggs, mayonnaise, onions, celery ribs, celery seed, salt, fresh ground pepper

Directions:
Slice potatoes into a large serving bowl., Coarsely chop eggs with the potatoes., In a small mixing bowl, combine remaining ingredients., Pour dressing over potatoes and eggs, stir gently to coat all., Serve chilled or at room temperature.
Sandra Lee's Beef Kebabs


Ingredients:
canola oil, garlic, plain yogurt, ground cumin, salt, fresh ground black pepper, bottom round steaks, yellow onion

Directions:
In a large bowl whisk together canola oil, garlic, yogurt, cumin, salt, pepper and hot sauce. Reserve half the marinade, in a covered bowl, and refrigerate. Add beef cubes to remaining marinade, cover and refrigerate for anywhere from 30 minutes to overnight.
Preheat grill pan or outdoor grill to medium high heat. Be sure to oil the grill surface before grilling the kebabs.
Thread beef cubes and onion pieces onto skewers, alternating 3 pieces of beef and onion per skewer. Set aside extra beef cubes for Round 2 recipe. Place skewers on the grill pan and cook 3 to 4 minutes on each side for medium-rare.
Chicken Enchilada Bake


Ingredients:
butter, flour, chicken broth, sour cream, green chilies, onion, sharp cheddar cheese, green onion, corn tortillas

Directions:
In 1 1/2 to 2 quart pan, melt butter over medium heat and add flour and stir until bubbly.
Whisk in broth, stir until boiling. Remove from heat.
Mix in sour cream and chiles.
Cover bottom of 9" by 13" baking dish with 1/3 cup of the sauce.
Quickly dip tortillas in water. Drain briefly and cut into 1 inch strips Scatter 1/2 of the tortillas over sauce, then cover evenly with all the chicken and chopped onion, 2-3 of the cheese and 1/3 of the sauce.
Top with remaining tortillas., sauce and cheese.
Cover dish and bake in 400 degree oven for 30-35 minutes. Sprinkle with green onions and serve.
Rosemary Chicken


Ingredients:
lemon, fresh rosemary, roasting chickens, onions, garlic cloves, chicken broth

Directions:
Grate and reserve 1 tablespoon zest from lemon. Cut lemon in quarters. Chop and reserve 1 sprig of rosemary.
Remove giblets,neck from chicken. Wash and pat dry with paper towel. Place lemon quarters and remaining sprigs of rosemary into cavity of chicken. Season with Salt and Pepper.
Set to Stovetop High. Place chicken into pot. Cook uncovered, searing chicken for 5-7 minutes on each side.
Place onion, garlic, broth into pot. Place Chicken on roasting rack. Place it in the pot. Sprinkle chicken with remaining chopped rosemary, and lemon zest.
Now Set it to OVEN mode. to 375 for 1 hour and 15 minutes. Cover and cook through till juices run clear.
Have Mercy on Me Spicy Lentil Soup (With Crock Pot Instructions)


Ingredients:
extra virgin olive oil, onion, kosher salt, black pepper, crushed red pepper flakes, celery ribs, carrots, garlic cloves, cauliflower, curry powder, cumin, dry lentils, vegetable broth, diced tomatoes with juice, water, cayenne pepper

Directions:
Heat 1/4 cup olive oil in a large pot over medium-low heat.  Add onions, salt, pepper, and crushed red pepper, cover and simmer for 6 minutes, or until onions are clear and soft.
(If using the crockpot, you would now transfer the onion mixture to your crockpot, add all other dry and liquid ingredients and give it a good stir, and cook on LOW for 8 hours until the lentils are soft.  If using the stovetop, please continue to step 3.].
Add celery, carrots, garlic, cauliflower, curry, and cumin, and stir.  Cover and let simmer for 10 minutes, stirring occasionally.
Stir in lentils, vegetable broth and tomatoes.  Cover and let simmer for another 10 minutes, stirring occasionally.
Add 8 cups of water and increase to high heat, and leave uncovered until it begins to boil.
When the soup comes to a boil, reduce heat and add cayenne pepper.  Let simmer for at least 2 hours, or until lentils are soft.
Bacon Wrapped Smokies
Category: meat-and-poultry
By JILL1018

Time consuming but it is well worth it! The brown sugar and bacon grease combine beautifully and give such a great taste.

Ingredients:
1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
¾ cup brown sugar, or to taste

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

Prep time: 45 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 16 servings

Calories: 163.1
Fat: 10.5 g
Saturated fat: 4.1 g
Carbohydrates: 10.7 g
Sugars: 10.4 g
Protein: 6.5 g
Cholesterol: 25.7 mg
Sodium: 458.3 mg
Frittata Bites


Ingredients:
zucchini, garlic cloves, margarine, butter, cooked rice, part-skim mozzarella cheese, eggs, skim milk, salt

Directions:
Cook zucchini, pepper and garlic in margarine in large skillet over medium-high heat.
Drain well; stir in rice.
Cool; stir in cheese.
Press approximately 1 tablespoon rice mixture into miniature muffin pans coated with cooking spray.
Combine eggs, milk, Italian seasoning and salt; pour evenly over rice mixture.
Bake at 350 degrees 25 minutes or until set.
Cool in pan 5 minutes before removing.
Turkey Club Tacos


Ingredients:
lettuce, diced tomato

Directions:
Place the turkey in a microwave-safe bowl, cover with a damp paper towel, and microwave until heated through, about 1 minute. On a plate, stack the tortillas and cover with the same damp paper towel. Microwave until warm and pliable, about 30 seconds.
Divide the turkey among the tortillas. Top with the lettuce, tomatoes, bacon, and cheddar. Serve with the mayonnaise.
Beet Salad
Category: salad
By Robbie Rice

Slightly sweet, this salad would be a classy accompaniment to any party.

Ingredients:
4 bunches fresh small beets, stems removed
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons white wine vinegar
1 tablespoon honey
2 tablespoons Dijon mustard
1 teaspoon dried thyme, crushed
½ cup vegetable oil
salt and pepper to taste
2 medium heads Belgian endive
1 pound spring lettuce mix
1 cup crumbled feta cheese

Directions:
Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender.  Allow to cool thoroughly, then peel and dice. For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat. Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 16 servings

Calories: 166.2
Fat: 10.8 g
Saturated fat: 2.8 g
Carbohydrates: 14.9 g
Sugars: 8.8 g
Dietary fiber: 5.3 g
Protein: 4.2 g
Cholesterol: 8.3 mg
Sodium: 253.6 mg
Three Bean Salad
Category: salad
By JJOHN32

We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.

Ingredients:
1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1  onion, sliced into thin rings
¾ cup white sugar
⅔ cup distilled white vinegar
⅓ cup vegetable oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed

Directions:
Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

Yields: 16 servings

Calories: 111.5
Fat: 4.7 g
Saturated fat: 0.6 g
Carbohydrates: 15.9 g
Sugars: 10.6 g
Dietary fiber: 2.4 g
Protein: 2 g
Sodium: 298.6 mg
Easy Rice Krispy Bites


Ingredients:
large marshmallows, pure maple syrup

Directions:
If desired, draw a face on the marshmallow using a tube of icing (or melted chocolate],.
Pour the maple syrup into a microwave safe bowl and heat until warm (about 30 seconds] in the microwave.  In a separate bowl, place about a cup of dry Rice Krispies.  Place a strip of wax paper (or parchment paper] on your counter.  Prepare marshmallows one at a time as follows:  hold a marshmallow in your hand, dip the bottom half of the marshmallow in the warm maple syrup, then coat the sticky portion of the marshmallow into the dry Rice Krispies.  Place (cereal side down] on the wax paper to dry.
If desired, use a tube of icing (or some melted chocolate] to draw a face on the marshmallows.
Spicy Broccoli


Ingredients:
Dijon mustard, paprika, cayenne pepper, olive oil, broccoli

Directions:
Combine mustard, lemon juice, paprika, cayenne and olive oil., Cut off ends of broccoli., Cut lengthwise into florets, retaining stems., Steam or cook broccoli in simmering water until crisp tender, about 5-6 minutes., Drain and remove to serving bowl., Add mustard mixture and toss until thoroughly coated.
Apricot Glazed Yams


Ingredients:
brown sugar, cornstarch, salt, ground cinnamon, golden raisin, dry sherry

Directions:
Place yams in an 11 x 7 x 1 1/2 inch baking dish.  Drain the apricots, reserving the syrup.  Arrange the apricots over the yams.
Combine sugar, cornstarch, salt, and cinnamon in a medium saucepan.  Add enough water to the reserved apricot syrup to equal 1 cup.  Add the syrup/water mixture and raisins to the cornstarch mixture, stirring well.  Bring to a boil over medium heat; stir in sherry and orange rind.
Pour the syrup mixture over the yams and apricots.  Bake, uncovered, at 350 degrees for 20 minutes, basting occasionally.
Shockingly Sweet Stewed Tomatoes


Ingredients:
whole tomatoes, butter, sugar

Directions:
"Place tomatoes in a large saucepan. Tear toast into about 4 pieces per slice; add to tomatoes. Add butter and sugar. Simmer, uncovered, 20 minutes, stirring occasionally. Serve warm."
Sweet Cucumber Salad


Ingredients:
cucumber, white sugar, white vinegar, purple onion, water

Directions:
Put water, sugar, and vinegar into small pan and bring to boil to dissolve the sugar. Turn off and let cool.
Dice the cucumber and onion.
When liquid is cool, pour over cucumber and onions and place in fridge for at least an hour.
Serve cold.
Banana Bread


Ingredients:
walnuts, all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, eggs, unsalted butter, bananas, pure vanilla extract

Directions:
Preheat oven to 350 degrees F
Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky.
Pour batter into prepared pan.
Bake 55 t0 60 minutes, or until bread is golden brown and a  toothpick inserted in the center comes out clean.
Place on a wire rack to cool and then remove the bread from the pan.
Serve warm or at room temperature.
Frozen Green Girl Scout Cocktail (With Creme De Menthe)


Ingredients:
green creme de menthe, chocolate ice cream, milk

Directions:
Blend all ingredients., Add more or less milk depending on desired consistency., Garnish with mint leaves.
Twinkie Cake


Ingredients:
instant vanilla pudding, milk, crushed pineapple, bananas, Cool Whip, maraschino cherry, pecans

Directions:
Split Twinkies in half., Place in a 13 x 9 inch baking dish, filling side up., Mix 4 cups of cold milk and vanilla puddings together., Spread pudding mixture over the Twinkies., Layer the drained pineapple., Layer sliced bananas over pineapple., Cover with Cool Whip., Sprinkle with nuts and place cherries on top., Note: I used 1 package of vanilla and 1 package of banana cream pudding mix., You can use fresh strawberries also, or whatever you want.