xiaoxl/recipe_data huggingface dataset:
Roasted Garlic Bread


Ingredients:
heads of garlic, olive oil, active dry yeast, warm water, sugar, salt, all-purpose flour, fresh sage, rubbed sage, fresh marjoram, dried marjoram, fresh rosemary, dried rosemary, parmesan cheese, butter

Directions:
Remove papery outer skin from garlic (do not peel or separate cloves]. Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425°F for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside.
In a large mixing bowl, dissolve yeast in warm water. Add the sugar, salt, and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let the dough rise in a warm place until doubled, about 45 minutes. Meanwhile, add the sage, marjoram, and rosemary to the reserved roasted garlic. Mash with the back of a spoon to form a paste.
Punch dough down. Turn into a lightly floured surface; divide in half. Roll each portion into a 10" x 8" rectangle. Spread each with half the garlic mixture to within 1/2" of edges. Sprinkle each with 1 tablespoon Parmesan cheese. roll up jelly-roll style, starting with a long side; pinch seam and ends to seal.
Coat a baking sheet with nonstick cooking spray. Place loaves seam side down on pan; tuck ends under. With a sharp knife, make several slashes across the top of each loaf. cover and let rise until doubled, about 30 minutes.
Bake at 375°F for 20-25 minutes or until golden brown. Remove to wire racks; brush with butter.
Tangy Tomato Tuna Casserole
Category: seafood
By Barb Ross

This is a family favorite. Growing up, my siblings and I looked forward to eating this on Fridays during Lent!

Ingredients:
1 (8 ounce) package elbow macaroni
2 (8 ounce) cans tomato sauce
2 (7 ounce) cans tuna, drained
1 (8 ounce) container cottage cheese
1  onion, minced
1 (4 ounce) package cream cheese, softened
¼ cup sour cream
1 teaspoon salt  (Optional)
½ cup bread crumbs
2 tablespoons butter, melted

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish. Mix macaroni, tomato sauce, tuna, cottage cheese, onion, cream cheese, sour cream, and salt together in the prepared casserole dish. Stir bread crumbs and butter together in a bowl; spread over tuna mixture. Bake in the preheated oven until casserole is cooked through and bubbling, 35 to 40 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 433.7
Fat: 15.8 g
Saturated fat: 9.3 g
Carbohydrates: 42 g
Sugars: 5.5 g
Dietary fiber: 3 g
Protein: 30.4 g
Cholesterol: 60.3 mg
Sodium: 1119.6 mg
Double Chocolate Zucchini Bread


Ingredients:
fresh spinach, olive oil, banana, unsweetened applesauce, demerara sugar, tofu, vanilla, kosher salt, cinnamon, dried ancho chile powder, baking soda, baking powder, zucchini

Directions:
Preheat the oven to 350F and grease an 8x5" loaf pan.
In a food processor, puree the spinach, oil, banana, applesauce, sugar, tofu and vanilla until smooth.
Add the salt, cinnamon, chili powder and cocoa and puree until smooth.
Pulse in the flours, baking soda and baking powder until just combined, then pulse in the zucchini, chocolate chips and pumpkin seeds.
Scrape into the loaf pan and smooth the top.
Bake for 1 1/2 hours, or until it tests done.
Cool in the pan for 30 minutes, then unmould onto a wire rack.
Honey Cornbread


Ingredients:
butter, egg, milk, yellow cornmeal, flour, sugar, baking powder, salt, honey

Directions:
Heat oven to 400 degrees.
Grease an 8x8 baking pan
Beat milk, butter and egg in a large blow.
Stir in remaining ingredients (except honey], batter will be lumpy.
Pour batter into pan.
Bake for 20-25 minutes until golden brown and toothpick inserted in center comes out clean.
Remove from oven and immediately spread honey on top
Cool and serve.
Lamb Korma


Ingredients:
lamb, yoghurt, onions, garlic, ginger, ghee, black peppercorns, green cardamoms, cloves, salt, chili powder, coriander powder, water, green coriander

Directions:
Cut lamb meat into small cubes.
Blend 2 chopped onions, garlic and ginger in a blender alongwith adding a little water.
Heat ghee in a saucepan.
Add one chopped onion and fry till it becomes pale golden in colour.
Add crushed spices, salt and meat.
Fry for 8 minutes to a rich brown colour.
Add the blended mixture and fry for 10 minutes.
Add the chilli and corriander powders and yoghurt.
Fry the mixture until ghee separates.
Add water, mix well, cover with a lid and simmer for one hour until the meat is tender and the sauce has thickened.
Serve hot sprinkled with corriander leaves.
Goes well with roti, naan or rice.
Ginger Pork With Salad


Ingredients:
head of cabbage, green onion, pork, mirin, sake, soy sauce, ginger

Directions:
Salad:
Thinly slice all, and put in the fridge while working on the pork.
To serve, add tomato if desired. Dressing is very optional - there is SO much flavor. A bit of Japanese-style mayo adds a nice touch.
Ginger Pork:
Fry pork slices in 1T vegetable oil until done and browned on both sides.
While frying the pork, combine the remaining ingredients to make the sauce.
When the pork is done, add the sauce, heat just a bit more and serve (best with rice and miso soup!].
Easy Fresh Fruit Tart


Ingredients:
puff pastry, sugar, ground cinnamon, cream cheese, vanilla extract, berries

Directions:
adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper. Unfold thawed pastry onto baking sheet and prepare pastry shell.
Brush a 1/2 inch border along the edges of the pastry with water. Fold the long edges of the pastry over by 1/2 inch, then fold the short edges over by 1/2 inch.
working lengthwise, lightly score the outer edge of all folded edges of the tart shell with a paring knife.
To prevent the center of the tart from puffing up in the oven, poke the dough repeatedly with a fork.
combine sugar and cinnamon and sprinkle mixture over inside of tart shell. Transfer to wire rack and let cool at least 1 hour.
While crust is baking, stir softened cream cheese, 2 tablespoons jelly, and vanilla in bowl until smooth. Refrigerate until ready to use.
Spread cream cheese mixture over inside of cooled tart shell. Place remaining jelly in large microwave safe bowl and microwave on high power until jelly melts, about 30 seconds. Add berries to bowl and toss gently until coasted with the jelly. Spoon berries over cream cheese mixture and refrigerate until jelly is set, at least 1 hour and up to 4 hours. Let sit at room temperature for 30 minutes. Serve.
Jam Kolaches
Category: world-cuisine
By Karen Wood

These cookies from Poland can be made with different flavors of jam.

Ingredients:
½ cup butter, softened
3 ounces cream cheese, softened
1 ¼ cups all-purpose flour
¼ cup strawberry jam
¼ cup sifted confectioners' sugar

Directions:
Beat butter and cream cheese in mixer bowl until light and fluffy. Add flour gradually, beating well after each addition. Roll dough to 1/8 inch thickness on lightly floured surface. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into center of each circle. Fold opposite edges together, slightly overlapping edges. Place 2 inches apart on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove to wire rack to cool. Sprinkle with confectioners' sugar.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 2 dozen

Calories: 167.8
Fat: 10.3 g
Saturated fat: 6.4 g
Carbohydrates: 17.3 g
Sugars: 6.9 g
Dietary fiber: 0.4 g
Protein: 2 g
Cholesterol: 28.1 mg
Sodium: 75.7 mg
Cranberry Lime Sauce


Ingredients:
cranberries, water, lime zest, lime, juice of, Splenda sugar substitute, salt, cold water, cornstarch

Directions:
Add to a medium saucepan, cranberries, 1/3 cup water, lime zest, lime juice, splenda and the pinch of salt.
Bring to boil, reduce heat and simmer until the cranberries start to burst, 3 or 4 minutes.
Make a slurry with the teaspoon of water and cornstarch.
Add the slurry to the saucepan, stir and simmer 1 minute longer or until thickened.
Cool and serve with poultry.
Orange Chicken Supper


Ingredients:
butter, margarine, hot water, garlic powder, ground ginger, cayenne pepper, frozen carrots

Directions:
Set aside seasoning packet from rice mix.
In a large skillet, cook rice mix in butter over medium heat until golden brown.
Stir in water, orange juice, garlic powder, ginger, cayenne if desired and contents of seasoning packet; bring to a boil.
Reduce heat; cover and simmer for 10 minutes.
Add chicken and carrots.
Cover and simmer for 5-10 minutes or until heated through and liquid is absorbed.
Autumn Pumpkin Seed Bread (Bread Machine)


Ingredients:
water, canned pumpkin puree, egg, dry milk, salt, brown sugar, whole wheat flour, bread flour, ground allspice, ground ginger, ground nutmeg, bread machine yeast, instant yeast

Directions:
Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Whole Wheat Cycle.
Remove bread immediately from oven when baking cycle is complete.
Cool on wire rack until room temperature before slicing.
Russian Tomatoes and Gherkins


Ingredients:
tomatoes, cucumbers, pepper, garlic cloves, bay leaves, black peppercorns, dried dill weed, celery leaves, water, kosher salt, sugar, white vinegar

Directions:
Wash tomatoes and gherkins and place in a large, heavy glass jar.
Add long pepper, garlic, bay leaves, peppercorns, coriander seeds, dill, and celery leaves.
In a saucepan, heat water, salt, sugar, and vinegar to a boil.
Pour hot brine over tomatoes and gherkins (should cover or add more water if needed] and close jar loosely.
Place jar in a warm place for 3 or 4 days, then refrigerate and enjoy.
A Perfect Pecan Pie


Ingredients:
pecan halves, dark corn syrup, sugar, eggs, butter

Directions:
Preheat oven to 375 degrees.
Place the pie crust on a cookie sheet (for easier transporting to the oven].
Pour the pecan halves into the pie crust.
In a bowl, combine the rest of the ingredients and mix well.
Pour over the pecans.
Bake for 10 minutes.
Lower the temperature to 350 degrees and bake for another 25 minutes, or until pie is set.
Serve warm with vanilla ice cream!
Dragon Fly


Ingredients:
vodka, fresh lime juice

Directions:
Add all the ingredients to a cocktail shaker full of ice.
Shake vigorously.
Strain into a chilled cocktail glass (I use a martini glass].
Peachy Orange Shake


Ingredients:
peach yogurt, 2% low-fat milk

Directions:
Drain peaches, set aside 1 tablespoon of the juice for this recipe, then save half of the peaches & rest of the juice for some other use.
In a blender, combine the last 4 ingredients along with half of the peaches & the tablespoon of peach juice. Process until smooth.
Pour into chilled glasses & serve.
Pollo alla Birra for Two
Category: world-cuisine
By Buckwheat Queen

Chicken and beer: so simple, yet, so good. This Italian classic is a perfect lunch or dinner for two. It uses a few ingredients but has a deep, complex flavor. The cornstarch helps create a thick and creamy sauce. Serve with mashed potatoes and a small salad for a complete meal.

Ingredients:
2  skinless chicken leg quarters
1 large clove garlic, crushed
2 tablespoons dried rosemary, divided
salt and freshly ground pepper to taste
1 cup beer
3 tablespoons cornstarch
3 tablespoons olive oil
1 medium yellow onion, halved and cut into 1/4-inch-thick slices

Directions:
Put the chicken in a large bowl with crushed garlic, 1 tablespoon rosemary, salt, and pepper. Pour beer over top and let rest for at least 30 minutes. Remove chicken from the marinade and pat dry with paper towels. Sprinkle cornstarch over the chicken to coat it completely. Reserve the marinade. Heat oil in a Dutch oven over medium heat. Add chicken and brown on all sides, about 3 minutes per side. Add onion. Remove garlic from the marinade and add to the Dutch oven with a bit of marinade to keep everything from burning. Saute until onion is tender and translucent, about 5 minutes. Add remaining marinade and remaining 1 tablespoon rosemary. Scrape the bottom of the pot to remove any browned bits. Lower the heat and simmer until the sauce has reduced and thickened and the chicken is no longer pink inside, about 15 minutes. Serve hot.

Prep time: 10 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 2 servings

Calories: 654.4
Fat: 35.8 g
Saturated fat: 7.1 g
Carbohydrates: 23.5 g
Sugars: 2.4 g
Dietary fiber: 2.5 g
Protein: 49.5 g
Cholesterol: 166.8 mg
Sodium: 249.8 mg
Zucchini Pumpkin Chocolate Chip Bread


Ingredients:
egg, sugar, canned pumpkin, unsweetened applesauce, vanilla, flour, baking soda, baking powder, salt, pumpkin pie spice, zucchini

Directions:
Preheat oven to 350. Grease and flour two loaf pans.
Shred zucchini and squeeze in paper towel to removed excess moisture.
Mix together egg, egg whites, and sugar. Add vanilla, pumpkin, and applesauce. Mix well.
Stir together dry ingredients and slowly incorporate into wet ingredients. Mix well.
Stir in zucchini and mini chocolate chips. Divide evenly between loaf pans. Bake 50 minutes or until done.
Stuffed Leg of Lamb With Figs, Almonds & Olives


Ingredients:
leg of lamb, olive oil, onion, garlic cloves, dried figs, kalamata olive, fresh lemon juice, fresh parsley, fresh rosemary, fresh ground black pepper, salt, low sodium chicken broth, onions, onion

Directions:
Preheat oven to 400°F  In a pan heat the olive oil and add the onion and garlic, cook gently until softened.
Remove from the heat and stir in the breadcrumbs, figs, olives, almonds, lemon juice, parsley, rosemary and egg yolk.
Trim away any excess fat from the lamb, pat dry, season with salt and pepper on all sides.
Spread half of the stuffing evenly on the cut side of the lamb, roll to enclose and tie in several places with kitchen string to secure the stuffing from coming out.
In a large skillet on high heat sear the leg of lamb on all sides about 3 -4 minutes on each side and place in a dutch oven.  Add pearled onions around the lamb and roast for 1 hour 15 minutes.  Baste the lamb from time to time with chicken broth.
Form the remaining stuffing mixture into balls and add to the dutch oven around the meat, 15 to 20 minutes before the end of cooking time.
Remove the lamb from the oven and let it rest for 10 minutes.
Carve into thick slices and serve with the stuffing balls and onions, drizzle with pan juices.
Grandfather's Favorite Coffee Cake


Ingredients:
sugar, cinnamon, eggs, vanilla instant pudding mix, sour cream

Directions:
Mix together sugar, cocoa, nuts, and cinnamon. Set aside.
Mix together cake mix, vanilla pudding, eggs, oil, and sour cream. Beat full speed with mixer for 2 minute.
Pour into a greased tube pan alternately with dry mix, ending with dry mix on top.
Bake at 350 degrees for 65 minutes.
Note: Do not put dry mixture too close to the edge of pan, as it will make it difficult to cut.
Canine Cookies


Ingredients:
whole wheat flour, all-purpose flour, skim milk powder, egg, cold water

Directions:
Mix together both flours and the milk powder in a large bowl.
Drizzle the melted fat over the flour/milk mixture
Add egg and water; mix well.
Form dough into ball.
On floured surface, roll out dough to 1/2-inch (1 cm] thickness.
Cut into any shape you like.
Place on ungreased baking sheets; bake in centre of 350°F (180°C] oven until dark brown and crisp, 40 to 50 minutes.
Transfer to rack; let cool.
Nutty As a  Fruitcake (Healthy Version)


Ingredients:
walnuts, pecans, dates, sweetened flaked coconut, maraschino cherries, dried cherries, flour, sweetened condensed milk

Directions:
Preheat oven to 350 degrees Fahrenheit.
Mix all ingredients, except condensed milk, in a large bowl.
Pour the can of condensed milk over the fruit mixture. Mix well.
Pour into well greased loaf pans(2 large or 3 small]. Bake for 30 minutes at 350 degrees Fahrenheit.
Cool in pans a few minutes before turning out onto wire racks to finish cooling.
The longer this keeps the better it tastes! Enjoy!
Note: These make great gifts!
Alea's Meat Lover's Hashbrown Casserole


Ingredients:
hash brown potatoes, frozen hash brown potatoes, eggs, cottage cheese, green onions, cheddar cheese, mozzarella cheese, ham, sausage, garlic powder, basil, seasoning salt, pepper, bacon, parsley

Directions:
Preheat oven to 350°F  Grease a 13x9-inch pan.
In a medium bowl, beat eggs.
Add cottage cheese and spices to eggs and stir to combine.
In a large bowl, combine hash browns, 1 cup cheddar cheese, 1 cup mozzarella cheese, ham or sausage (or a combination of both], and onions.
Pour egg mixture over the hash brown mixture and stir to combine.
Spoon hash brown mixture into the greased casserole.
Sprinkle remaining cheese, bacon, and parsley over the top.
Bake at 350°F for 1 hour or until an inserted knife comes out clean.
Let sit for 5-10 minutes to set before serving.
I usually make my hash brown casserole for Sunday brunch.  I serve it with fresh fruit.  If my son gets his way, I will also serve it with a side of bacon.
Black & Tan


Ingredients:
"ale"

Directions:
"Pour Harp or Bass into a pint glass and top up with Guinness."
Honduran Mango Avocado Salsa


Ingredients:
mango, avocados, tomatoes, red onion, garlic powder, lime juice

Directions:
Cut up the mango avocados, tomato, red onion and red pepper in to the amounts described.
For extra flavor, add a dash of garlic powder and/or a dash of lime juice.
Then when all the work is done, let it sit in the bowl for about 20 minutes or over night with a plastic wrap over it to keep its flavor.
After that, all you have to do is serve it with chips and enjoy!
Gluten Free Garlic Dill Dinner Rolls
Category: bread
By Melissa Goff

My mother sent me this as a quest for breads for my sister and mother-in-law. A little tweaking and it's a recipe my family enjoys.

Ingredients:
1 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
1 (.25 ounce) package rapid rise yeast
3  large eggs
1 ½ teaspoons canola oil
1 teaspoon apple cider vinegar
2 ½ cups gluten-free all purpose baking flour (such as Bob's Red Mill®)
2 teaspoons xanthan gum
1 teaspoon salt
2 teaspoons dried dill weed
1 ½ teaspoons minced garlic

Directions:
Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes. Whisk eggs, canola oil, and vinegar together in a bowl until frothy. Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish. Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish. Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 25 mins
Yields: 12 rolls

Calories: 33.6
Fat: 1.9 g
Saturated fat: 0.4 g
Carbohydrates: 2.5 g
Sugars: 1.1 g
Dietary fiber: 1.1 g
Protein: 1.9 g
Cholesterol: 46.5 mg
Sodium: 232.3 mg
Chinese Herbal Oil Rice


Ingredients:
herbs, rice, mushrooms, garlic, eggs, scallions, rock salt, white pepper powder, sugar, thick soy sauce, tapioca flour, thick soy sauce, rock salt, sugar, rice wine, fish sauce, oyster sauce

Directions:
Boil and peel 5 eggs.
Slice dry mushrooms with bread knife. Half whole garlic horizontally. Chop scallions.
Dice half-defrost chicken thigh and Chinese sausage.
Marinate chicken with salt, pepper, sugar, thick soy sauce and tapioca flour. Keep in fridge.
Place Chinese herbal and garlic in a muslin bag.
In a medium pot, add herbal, mushroom and chicken stock.
Covered and bring the soup to boil with medium heat.
Turn heat to low and simmer for 40 minutes.
Discard herbal and garlic. Separate mushroom from soup. Make sure the amount of soup is 550 ml. Add water if necessary. Prepare sauce with thick soy sauce, salt, sugar, rice wine, fish sauce and oyster sauce.
Wash rice for a few times until water appeared clear.
Mix sauce with soup. Add rice, soup and mushroom to a rice cooker.
Set it to cook. Kept it covered for another 15 minutes after done.
Meanwhile, heat 1 tbsp oil in a non stick pan.
Sauté Chinese sausage until crispy brown and keep aside.
Sauté chicken cube until done.
Give cooked rice, sausage and chicken cube a good mix.
Garnish with scallions and eggs. Done.
Super Grouper
Category: seafood
By Shirley

A super simple broiled grouper fillet recipe for all of you grouper groupies. Fillets 1 inch thick take about 12 to 14 minutes to cook properly.  If using thinner fillets, reduce cooking time accordingly.

Ingredients:
½ cup butter, melted
2 tablespoons lemon juice
¼ teaspoon garlic salt
½ teaspoon dried parsley
⅛ teaspoon paprika
¼ teaspoon ground white pepper
2 pounds grouper fillets
2 tablespoons mayonnaise
⅛ teaspoon paprika

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan. Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets. Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.

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

Calories: 465.2
Fat: 30.8 g
Saturated fat: 15.9 g
Carbohydrates: 1.1 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 44.4 g
Cholesterol: 146.9 mg
Sodium: 410.2 mg
Cheese Quiche Supreme


Ingredients:
frozen puff pastry, cream cheese, eggs, salt, pepper, Dijon mustard, diced green chilies, swiss cheese

Directions:
Defrost puff pastry.  On a lightly floured surface roll to a circle 12.5" in diameter.  Fit into a 10" quiche pan or deep-dish pie pan.  Roll the edges toward the center and press lightly against the rim.
Cut the cream cheese into 8 equal strips.  Place the strips like spokes in the bottom of the crust.
Beat the eggs, cream, salt, pepper, mustard, and chilis.  Mix in the cheese.  Pour into the crust.
Put the quiche pan on a baking sheet and bake at 375 degrees for 1 hour and 15 minutes, until a knife inserted in the center comes out clean.  Let cool for 5 minutes, cut and serve.
Date Bars


Ingredients:
flour, baking soda, salt, brown sugar, quick oats, oleo, pitted dates, water, sugar, vanilla

Directions:
Combine the flour, soda, salt, oats, oleo, and sugar into a crumb-like mixture; spread 1/2 of mixture in a greased 13x9 pan.
Combine the filling ingredients together, except the vanilla.
Cook this mixture until thick.
Cool. Now add the vanilla.
Spread on crumb crust, put the other 1/2 of the oat mixture on top of the date mixture.
Bake at 350°F for 45 minutes.
Banana Cream Cake


Ingredients:
bananas, skim milk, pudding

Directions:
Pre heat oven 350
spray a 9x13 inch pan with cooking spray.
beat the egg whites until stiff peaks.
add 3/4 of the banana slices and beat until well mixed.
add the cake mix beat for 1 more minute.
spread into the prepared pan.
bake for 30 mins.
while cake is baking  make the cream topping.
with a mixer add the milk and the pudding mix and mix for 2 mins.
add the fat free whipped topping to the pudding  and keep mixing until well blended and the cream in a constistant color, set cream aside.
let the cake cool for about 10 mins.
Arrange the remaining banana slices and place on the top of the cake.
spread the cream mixture over the banana slices, covering the entire cake.
Serve warm or cover and refrigerate.
Yield 15 servings.