xiaoxl/recipe_data huggingface dataset:
Cheeseburger Macaroni


Ingredients:
ground beef, onion, stewed tomatoes, water, elbow macaroni

Directions:
"Brown beef and onion in large skillet; drain.  Salt and pepper to taste.  Add undrained tomatoes and one cup water; bring to boil.  Stir in macaroni.  Bring to boil; reduce heat. Simmer, covered, ten minutes or until macaroni is done, stirring once.  Sprinkle cheese evenly over top, cover until cheese is melted."
Quick pasta for one


Ingredients:
pasta, garlic, olive oil, black pepper, salt

Directions:
Cook your pasta in the usual way.
The amount depends on how hungry you are.
In a small heavy pan (or very carefully in a light one] heat the oil with the garlic the black pepper and the salt.
"fry"the garlic until it has gone very slightly golden.
Turn off the heat and let it stand until the pasta is cooked.
Mix the pasta with the oil and garlic and enjoy.
Marzipan Cookies
Category: desserts
By Anonymous

If you love marzipan, you will love these cookies. They are super easy to make, but you need to make the dough ahead of time, as they need to dry overnight.

Ingredients:
18 ounces marzipan
1 cup confectioners' sugar
1 large egg white
2 ½ tablespoons all-purpose flour
2 tablespoons rose water, or to taste

Directions:
Combine marzipan, confectioners' sugar, egg white, and flour in a bowl. Knead into a smooth dough. Roll out to 1/3-inch thickness and cut into whatever shapes you like. Line a baking sheet with baking parchment and place cookies onto it. Allow to dry, 8 hours to overnight. Preheat the oven to 325 degrees F (165 degrees C). Bake cookies in the preheated oven until lightly browned, 12 to 15 minutes. Transfer to a wire rack and let cool. Brush the cooled cookies with rose water.

Prep time: 20 mins
Cook time: 15 mins
Total time: 8 hrs 50 mins
Yields: 40 cookies

Calories: 66.2
Fat: 2.3 g
Carbohydrates: 11 g
Sugars: 9.9 g
Dietary fiber: 0.6 g
Protein: 1.1 g
Sodium: 2.9 mg
Miso-Glazed Salmon and Bok Choy
Category: main-dish
By fiedlerbrews

A fast recipe that will have them begging for more! Serve with rice or on a bed of noodles.

Ingredients:
½ cup miso
⅓ cup mirin (Japanese sweet rice wine)
¼ cup sake (Japanese rice wine)
3 tablespoons firmly packed brown sugar
2 tablespoons soy sauce
1 ½ pounds salmon fillets
2 heads   baby bok choy, halved lengthwise, or more to taste

Directions:
Stir miso, mirin, sake, brown sugar, and soy sauce in a shallow dish. Add salmon fillets; turn to coat. Marinate at room temperature, 10 to 15 minutes, or in the refrigerator for up to 2 days. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Transfer fillets onto the baking sheet, reserving marinade. Place bok choy in the marinade; turn to coat. Arrange bok choy next to salmon on the baking sheet, reserving marinade. Broil in the preheated oven until salmon is lightly charred on the edges, about 4 minutes. Flip salmon and bok choy; brush with reserved marinade. Continue cooking until salmon is browned and flakes easily with a fork, about 3 minutes. Transfer salmon to serving plates. Continue cooking bok choy until it is tender-crisp, 3 to 4 minutes more.

Prep time: 15 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 4 servings

Calories: 479
Fat: 18.9 g
Saturated fat: 3.8 g
Carbohydrates: 31.6 g
Sugars: 21.8 g
Dietary fiber: 4.2 g
Protein: 37.4 g
Cholesterol: 83.6 mg
Sodium: 1963.8 mg
Skillet Taco Mac N Cheese


Ingredients:
milk, butter, ground beef, ground turkey, diced tomatoes, whole kernel corn, celery, milk, butter, sour cream

Directions:
Heat water for macaroni.
While water heats, dice onion and celery.
In large skillet, cook ground beef, onion and celery until meat is no longer pink.
Add tomatoes (with liquid], corn, and taco seasoning to meat mixture and let simmer.
While meat simmers, prepare mac and cheese as directed.
Combine meat mixture with mac and cheese, mixing well.
Serve with sour cream.
Summer Squash and Carrot Casserole


Ingredients:
zucchini, onion, sour cream, carrot, herb seasoned stuffing mix, butter

Directions:
Cook squash and onion in boiling, salted water for 5 minutes; drain.
Combine soup and sour cream; stir in carrots.
Fold in squash and onion.
Combine stuffing and butter.
Spread half of stuffing in bottom of 9x13-inch pan.
Spoon squash mixture on top of stuffing.
Sprinkle remaining stuffing over top.
Bake at 350 degrees, uncovered, for 25-30 minutes.
Note: Can easily be made ahead and served later!
Kolachky
Category: bread
By TRISH1452

My father and grandparents were born in Czechoslovakia.  I use to watch my grandmother make these small pastries at Christmas time and I couldn't wait to eat them when she was all done.  I do hope you will enjoy this recipe as much as I do.     You will need a large area to work.

Ingredients:
2 (8 ounce) packages cream cheese, room temperature
2 cups unsalted butter, softened
4 cups all-purpose flour
1 pound chopped walnuts
1  egg
½ cup honey
1 (12 ounce) can poppyseed filling
1  egg white
½ cup confectioners' sugar for dusting

Directions:
In a large bowl, mix together cream cheese and butter until well blended. I like to use my hands, but you can also use a wooden spoon. Mix in the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead the dough for 5 minutes. Preheat oven to 350 degrees F (175 degrees C). Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey. On a well floured surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3x3 inch squares. Place a teaspoon of filling in the center of each square. Use walnut for some and poppyseed for the rest. Roll the squares up and seal the edges. These can also be formed into triangles. Place the cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white. Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with confectioners' sugar.

Prep time: 1 hr
Cook time: 15 mins
Total time: 1 hr 55 mins
Yields: 4 dozen

Calories: 241.2
Fat: 17.9 g
Saturated fat: 7.6 g
Carbohydrates: 17.8 g
Sugars: 4.4 g
Dietary fiber: 0.9 g
Protein: 3.9 g
Cholesterol: 34.5 mg
Sodium: 37.1 mg
Cranberry Orange Bread


Ingredients:
flour, salt, baking soda, baking powder, butter, vanilla, sugar, eggs, cranberries, walnuts

Directions:
Sift dry ingredients together in a large bowl.
Mix butter, vanilla, sugar, eggs, orange peel, orange juice together in a separate bowl until blended.
Pour over dry ingredients and blend until smooth.
Fold cranberries and walnuts into batter.
Spray 3 eight inch loaf pans with non-stick spray and divide batter into each evenly.
Bake at 350 degrees for 60-70 minutes or until knife inserted into center comes out clean.
Onion Sauce
Category: side-dish
By LINDA MCLEAN

When we were little my Oma would serve this sauce over either pork or beef.

Ingredients:
2 tablespoons butter
3 medium onions, coarsely chopped
1 teaspoon white sugar
½ teaspoon paprika
1 tablespoon white vinegar
1 cup chicken broth
1 slice dark rye bread, torn into pieces
salt and pepper to taste

Directions:
Melt the butter in a large skillet over medium heat. Add onions, cook and stir until lightly browned. Sprinkle in the sugar, and continue cooking until onions are deep golden brown, about 10 minutes. Stir in the chicken broth and vinegar and season with paprika. Mix in the bread until dissolved. Bring to a boil, then simmer over low heat for 3 minutes. Transfer the mixture to a blender or food processor, and blend until smooth. Serve with pork or beef.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 cup

Calories: 109.5
Fat: 6.1 g
Saturated fat: 3.7 g
Carbohydrates: 12.8 g
Sugars: 4.9 g
Dietary fiber: 2 g
Protein: 1.7 g
Cholesterol: 15.3 mg
Sodium: 97.1 mg
Crepes Romaine


Ingredients:
onion, butter, flour, smoked salmon, capers, fresh dill, fresh lemon juice, parmesan cheese

Directions:
Heat 1 tablespoon butter in 12-inch skillet.
Fry onion until soft.
Stir in flour.
Add cream a little at a time; let simmer 3 to 4 minutes.
Add salmon, eggs, capers, dill, and lemon juice.
Season to taste.
Place heaping tablespoonful on each crepe; roll up.
Place in buttered ovenproof dish. Sprinkle with grated cheese.
Dot with butter.
Bake in preheated 400 degree F oven 5 to 8 minutes or until cheese has melted and crepes are hot through.
Crunchy Garlic Croutons


Ingredients:
garlic clove, butter

Directions:
Toast the bread.
Crush the garlic and mix into the butter.Spread the butter on the toast while it is still warm so that it will absorb the garlic butter.
Put them under the grill until golden brown and crisp.
Spinkle a handful on soup.Enjoy!
Green Beans With Shiitake Mushrooms


Ingredients:
butter, shallots, garlic cloves, green beans, low sodium chicken broth, salt, fresh ground black pepper

Directions:
Melt 3 tablespoons butter in large nonstick skillet over medium-high heat.
Add shiitake mushrooms and sauté until tender, about 5 minutes.
Transfer mushrooms to medium bowl.
Melt remaining 3 tablespoons butter in same skillet.
Add shallots and garlic and sauté until tender, about 2 minutes.
Add green beans and toss to coat with butter.
Pour broth over green bean mixture.
Cover and simmer until liquid evaporates and green beans are crisp-tender, about 10 minutes.
Stir in shiitake mushrooms.
Season to taste with salt and pepper.
Transfer to platter and serve.
Southern-Style Hash Brown Potato Bake


Ingredients:
sour cream, cheddar cheese, green onion, frozen southern style hash brown potatoes, butter, margarine

Directions:
PREHEAT oven to 375°F Mix sour cream, cheese, soup and onions in large bowl. Add potatoes; mix well.
SPOON into greased 13x9-inch baking dish.
BAKE 45 minutes.
Toss crumbs with butter; sprinkle over potato mixture. Bake an additional 15 minutes
Variation Southwest Style Easy Potato Bake
Prepare as directed, using KRAFT Mexican Style Shredded Cheese, adding 1 can (4 oz.] undrained chopped green chilies to the potato mixture and substituting 1 cup crushed tortilla chips for the crushed corn flakes.
Quince Puff Pastry Squares
Category: desserts
By nch

These little pastry tarts are delicious and easy to make. I usually cook a whole bunch of quinces and preserve them.

Ingredients:
5 cups water
2 cups white sugar
½  lemon, sliced
½  vanilla bean, slit lengthwise
2 ¼ pounds quinces - peeled, cored, and sliced
1 sheet frozen puff pastry, thawed
4 tablespoons fat-free plain Greek-style yogurt (such as Fage® 0%)
3 tablespoons apple jelly, or as needed

Directions:
Combine water and sugar in a saucepan and bring to a boil. Once sugar has dissolved, add lemon slices and vanilla bean. Add quinces, cover, and simmer until soft, but still holding together, about 45 minutes. Remove from heat and allow to cool completely. Remove and discard vanilla bean and lemon; drain quince slices and refrigerate. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Unroll puff pastry on a lightly floured surface and cut into 8 squares. Stir Greek yogurt until creamy and place 1/2 tablespoon in the middle of each puff pastry square. Place 5 to 6 drained quince slices on top, overlapping slightly, leaving a little room around the edges. Press dough edges up to contain filling. Place squares on the prepared baking sheet. Warm apple jelly in the microwave for 30 seconds and brush quince slices with jelly. Bake in the preheated oven until puff pastry has risen and is golden brown, about 20 minutes. Remove from oven and cool on a wire rack.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 8 puff pastry squares

Calories: 457.9
Fat: 12.3 g
Saturated fat: 3.2 g
Carbohydrates: 88.2 g
Sugars: 54.5 g
Dietary fiber: 3.3 g
Protein: 3.2 g
Cholesterol: 1.4 mg
Sodium: 89 mg
Chicken Mediterranean Cruise


Ingredients:
bacon, olive oil, skinless chicken thighs, flour, leeks, green pepper, garlic cloves, celery, stuffed green olive, tomatoes and green chilies, fire-roasted tomatoes, diced tomatoes, lager beer, basil, paprika, sugar, salt, parmesan cheese, oranges

Directions:
Shake chicken thighs in a plastic bag with flour, salt and pepper.  Keep unused flour in the bag.
With a medium heat, saute chopped bacon in 2 T olive oil until lightly browned in a frying pan.  Remove bacon pieces and place in a crock pot.  Keep oil in the pan.
Saute chicken pieces in the same frying pan 3 minutes each side until lightly browned.  Do not overcook.  Remove chicken pieces and place in a crock pot.
In the same frying pan, saute leek, green pepper, celery, and garlic for 2-3 minutes.  Add remaining flour from the bag.  Saute 2 more minutes.  Place the mixture into the crock pot.
Add sliced green olives, diced tomatoes and green chilies (Rotel tomatoes], canned fire roasted tomatoes or canned chopped tomatoes,  lager beer, basil, paprika, sugar, 1 tsp salt, and Parmesan cheese.
With a microplane grater or grater, grate 1/2 orange peel into the crock pot.  Pare and section oranges and place the sectioned oranges into the crock pot.
Cover the crock pot.  Cook for 4 hours on medium heat (I'm using a slow cooker and the heat is higher].  With regular crock, cook for 6 hours.
Skim any fat floating on the surface.
Serve over cooked white rice or simply serve with crusty well buttered country bread.
Spanish Rice for Wimps


Ingredients:
margarine, white rice, onion, tomatoes, water, ketchup, salt, pepper, light brown sugar

Directions:
In a large frying pan, melt the margarine over medium high heat.
Add rice and onion and cook until onion is tender.
Add remaining ingredients and bring to a low bubbling boil.
Lower heat, cover (do not lift the lid while cooking] and simmer over low heat for 30 minutes.
Mom's Swiss Steak


Ingredients:
beef round steak, onion, salt, pepper, flour, tomato juice, mushroom pieces, evaporated milk, lemon juice

Directions:
Cut round steak into 3 x 1 inch strips.
Heat oil.  Brown strips in it.  Add onion, salt and pepper.  (Note you can probably omit the salt if your tomato juice has salt in it.]  Cook long enough to soften onion.
Blend in flour, then tomato juice and mushrooms.
Cover and cook over low heat one hour or until meat is tender.
Mix together evaporated milk and lemon juice and then stir it into the meat. Warm, but do not boil.
Serve over cooked noodles.
Do not freeze leftovers.
Abruzzi  Shrimp Pasta Sauce


Ingredients:
medium shrimp, pasta, olive oil, garlic cloves, crushed tomatoes, plum tomatoes, flat-leaf Italian parsley

Directions:
If you plan on using fresh tomatoes, simply wash, take stem area off,  and place in blender to puree.
Place tomatoes, olive oil, whole cloves of garlic, parsley in large pot and cook slowly for 30 minutes, stirring every 15 minutes.
If using fresh tomatoes, it will need extra cooking time of 15 minutes.  Garlic cloves should be very soft and sauce should have nice consistency- not watery.
During last 15 minutes add the shrimp.
Season to taste with salt and some red pepper flakes if you like.
Place water to boil in another large pot.
when boiling add a tablespoon of oil(prevents pasta from sticking].
Place pasta in boiling water & stir, stir often.
Put timer on for exactly 11 minutes.
Drain pasta, place in large platter & mix together with sauce. Enjoy!
Rum Runner


Ingredients:
light rum, Chambord raspberry liquor, lime juice, pineapple slice

Directions:
Fill a hurricane glass with ice cubes.
Add the first 6 ingredients to a shaker; shake vigorously for 5-10 seconds.
Pour into the glass and garnish with  a pineapple wedge.
North-South Sweet Potato Curry


Ingredients:
chickpeas, diced tomatoes, sweet potato, frozen chopped spinach, onion, curry powder, cumin, cayenne, cinnamon, ginger, cooked brown rice

Directions:
Sliced the onion and dice the sweet potato.  I don't peel the sweet potato for the fiber and nutrients, and the texture, but this is up to you.
Microwave the diced sweet potato for 2-3 minutes, to partly or mostly cook.
While it microwaves, heat the oil in a large nonstick skillet.  When it is quite hot, add about half of the spices, stir and cook for about a minute or less, then add the onion and saute while the potato finishes.
When the potato is done, add it to the skillet.  cook (almost like a stirfry] for 3-5 minutes.
Add the chickpeas, tomatoes, spinach, and the other half of the spices.  Continue to cook on high for 5-10 minutes, then simmer until it is dry or saucy enough to your taste.
Toasted Garlic Bread
Category: appetizers-and-snacks
By Clair

Quick and scrumptious garlic bread that will complement any Italian meal. Melted mozzarella is optional, but delicious!

Ingredients:
1 (1 pound) loaf Italian bread
5 tablespoons butter, softened
2 teaspoons extra virgin olive oil
3 cloves garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
1 cup shredded mozzarella cheese

Directions:
Preheat the broiler. Cut the bread into slices 1 to 2 inches thick. In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices. On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequently so they do not burn. Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 10 servings

Calories: 212.8
Fat: 10.1 g
Saturated fat: 5.3 g
Carbohydrates: 23.4 g
Sugars: 0.5 g
Dietary fiber: 1.3 g
Protein: 6.9 g
Cholesterol: 22.5 mg
Sodium: 376.2 mg
Brie Soup


Ingredients:
cream cheese, vegetable broth, cornstarch, white wine, French baguettes, cranberry sauce, parsley

Directions:
Put all soup ingredients into a liquidizer and blend until smooth.
Strain through a sieve. Can be stored in fridge for 24 hours at this point until ready to cook / serve.
When ready to cook / serve, prepare cranberry toasts.
Lightly toast the slices of French bread, then spread with a little cranberry sauce.
Put soup in a heavy based saucepan, making sure to gather any thick mixture at the bottom of the container, and stir well. Gradually bring to boiling point, stirring all the time, then simmer gently for 1 minute.
Serve in warmed soup plates with a slice of cranberry toast floating on top, and the whole sprinkled with chopped parsley.
Cook's note: for a crunchier texture French bread can be oiled and cooked in a hot oven for 3 minutes.
Pineapple Sweet Potato Bake


Ingredients:
sweet potatoes, pineapple chunks, honey

Directions:
Boil potatoes until tender and let cool.
Remove skin, cut into chunks and place in baking dish.
Add pineapple chunks (reserve juice].
Mix the juice  with the honey and pour over potatoes and pineapple.
When ready to serve, just bake at 400 for 10 or 15 minutes.
Creamy Italian Slow Cooker Chicken
Category: world-cuisine
By CHEFCATHY

A creamy, yummy chicken dish to serve over thick pasta, like egg noodles or farfalle. This pleased everyone! It's easy to prepare and highly addictive.  Easy to make lower calorie/fat with low fat cream cheese and low fat/salt soup! Serve sprinkled with Parmesan cheese, if desired.

Ingredients:
4 (4 ounce) skinless, boneless chicken breast halves
2 tablespoons butter, melted
1 (4 ounce) package cream cheese, cubed
1 (10.75 ounce) can  condensed cream of chicken soup
1 ½ (.7 ounce) packages dry Italian-style salad dressing mix
½ cup dry sherry

Directions:
Rinse chicken, and pat dry with paper towels. Place chicken breasts into a slow cooker, and drizzle melted butter all over the chicken breasts, lifting them up to allow butter to flow underneath the chicken. Cover the cooker, set to High, and cook until tender, 4 to 5 hours. With a metal spatula, chop up the chicken into bite-size pieces in the slow cooker. Place the cream cheese, cream of chicken soup, Italian salad dressing mix, and sherry into a saucepan over medium heat, and bring to a boil, stirring constantly until the cream cheese has melted and the sauce is well combined. Pour the sauce over the chicken in the slow cooker; cover, and cook on High until the flavors have blended and the sauce is bubbling, about 30 more minutes.

Prep time: 5 mins
Cook time: 4 hrs 30 mins
Total time: 4 hrs 35 mins
Yields: 4 servings

Calories: 384.5
Fat: 22.4 g
Saturated fat: 11.7 g
Carbohydrates: 14.6 g
Sugars: 4.3 g
Protein: 26.9 g
Cholesterol: 113.3 mg
Sodium: 2045.9 mg
Homemade Mayonnaise


Ingredients:
dry mustard, paprika, salt, eggs, vinegar, lemon juice

Directions:
In a blender, add eggs and vinegar.
In a small bowl, combine mustard, paprika and salt.
Add dry ingredients to the oil.
Turn on blender to lowest speed until egg mix is combined.
While blender is still on, add the oil mix in a very thin and steady stream until fully incorporated. About 2-3 minutes. Mixture will be VERY THICK.
Slowly incorporate the lemon juice.
Store in large mason jar in the refrigerator for about 4 weeks.
Chicago Macaroni Salad
Category: salad
By Lisa Anne

My family is from Chicago. This is one of my grandma's best recipes that's been handed down. Kids love it because of the cheese cubes! It's a great potluck dish because it has a lot of color! I use salad macaroni because of its small size.

Ingredients:
1 (8 ounce) package salad macaroni
1 cup small broccoli florets
¾ cup diced Cheddar cheese
½ cup chopped green bell pepper
½ cup dill pickle relish, with juice
1 large dill pickle, chopped
½ cup chopped celery
½ cup sliced black olives
½ cup sliced green olives  (Optional)
¼ cup chopped green onion
2 tablespoons shredded carrot
1 tablespoon chopped pimento peppers
1 cup light mayonnaise
¼ cup prepared yellow mustard
1 teaspoon salt
½ teaspoon white sugar
¼ teaspoon black pepper

Directions:
Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the salad macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, and rinse with cold water until chilled. Drain again to remove excess water. Place macaroni, broccoli, Cheddar cheese, green pepper, pickle relish, dill pickle, celery, black olives, green olives, green onion, carrot, and pimento in a salad bowl, and toss lightly to combine. In a bowl, whisk together the light mayonnaise, mustard, salt, sugar, and black pepper to make a smooth dressing; pour the dressing over the salad, and lightly mix to coat all ingredients with dressing. Refrigerate at least 4 hours to blend flavors before serving.

Prep time: 30 mins
Cook time: 10 mins
Total time: 4 hrs 40 mins
Yields: 10 servings

Calories: 197.2
Fat: 7.4 g
Saturated fat: 2.4 g
Carbohydrates: 26.8 g
Sugars: 6.6 g
Dietary fiber: 2.1 g
Protein: 6.4 g
Cholesterol: 10.4 mg
Sodium: 1143.2 mg
Crock Pot Scalloped Potatoes & Bacon


Ingredients:
potatoes, onion, bacon

Directions:
Place half of the sliced potatoes in bottom of crock pot., Top with half of the onions cheese and bacon., Repeat layers in order., Top with cream of chicken soup., Cook on low for 8 to 10 hours.
Coconut Hummingbird Cake


Ingredients:
vanilla instant pudding mix, coconut cream pudding mix, crushed pineapple with juice, water, eggs, ground cinnamon, banana, pecans, flaked coconut, maraschino cherry

Directions:
Preheat oven to 350 degrees.
Grease and flour 10 inch bundt or tube pan, I use Bakers Joy spray.
Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in a large bowl.
Beat on low speed until moistened.
Beat on medium speed for 3 minutes.
Stir in banana, pecans, coconut and cherries.
Pour into prepared pan.
Bake for 50-60 minutes or until toothpick inserted into center of cake comes out clean.
Cool in pan for 25 minutes.
Invert on plate.
Cool.
Dust with sifted confectioners sugar.