xiaoxl/recipe_data huggingface dataset:
Hawaiian-Style Sausage and Rice
Category: meat-and-poultry
By Ralph

I used to work where we had a lot of potluck lunches. I just brought the ingredients, already prepared, a rice cooker, and an electric frying pan. I would start the rice about 20 minutes before lunch and cook the rest in the frying pan while everyone else was uncovering and setting out their dishes. My copy of the recipe is getting so tattered I felt I better archive it. I would sorely miss it if lost.

Ingredients:
2 cups white rice
4 cups water
12 ounces country-style smoked link sausage
½ cup water
1 large onion, sliced
1 large green bell pepper, cut into 1-inch pieces
1 cup diagonally sliced celery, 1 inch thick
1 (14 ounce) can whole peeled tomatoes, quartered
1 cup beef broth
1 (8 ounce) can pineapple rings in juice, cubed and juice reserved
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 tablespoon brown sugar
2 tablespoons cornstarch

Directions:
Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Place sausages into a skillet with 1/2 cup water over medium heat, cover, and cook until heated through, about 5 minutes. Thinly slice sausages. Combine sausages with onion, green pepper, and celery in a large skillet over medium heat; cook and stir until vegetables start to soften, about 5 minutes. Stir tomatoes, beef broth, pineapple, garlic powder, black pepper, and brown sugar into sausage mixture. Cook and stir until brown sugar has dissolved and mixture comes to a simmer. Whisk reserved pineapple juice with cornstarch in a small bowl until smooth. Stir cornstarch mixture into sausage mixture and cook until sauce thickens and turns clear, about 2 minutes. Serve sausage mixture over cooked rice.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 526.7
Fat: 18.7 g
Saturated fat: 6.6 g
Carbohydrates: 69.5 g
Sugars: 13.8 g
Dietary fiber: 3 g
Protein: 18.7 g
Cholesterol: 38.6 mg
Sodium: 1107.7 mg
Easy Ham and Cheese Croissants


Ingredients:
gruyere, smoked ham

Directions:
Preheat oven to 350 degrees.
Unroll dough into 6 wedges on lightly floured surface. Put one slice of ham on widest end of each dough wedge and top with slice of cheese, tucking in any that hangs over the edges of the dough. Roll the dough tightly into crescent shape.
Place rolls on cookie sheet and bake until golden brown, about 12 minutes. Remove from oven and brush tops with softened butter. Serve immediately.
Kinda Amish Macaroni Salad


Ingredients:
mayonnaise, distilled white vinegar, sugar, prepared yellow mustard, elbow macaroni, celery, carrot, onion, paprika, parsley

Directions:
Combine mayonnaise, vinegar, sugar and mustard; Chill in refrigerator until needed.
Cook macaroni as directed on package, just until tender; drain and cool.
Combine macaroni with celery, carrots, onions and eggs.
Pour mayonnaise mixture over all and stir to mix well.
Refrigerate overnight in tightly sealed container.
It may seem a bit wet at first, but after it chills overnight, it's just right.
There's no salt in this recipe-- if you must, add 1/2 teaspoon to the mayonnaise mixture.
We're not sodium restricted and we like it just fine without.
Creamy Chive Cucumber Cups


Ingredients:
cucumbers, cottage cheese, nonfat plain yogurt, chives, black pepper, kalamata olive

Directions:
Trim off the ends of each cucumber. Using a vegetable peeler, remove 3 evenly spaced strips of peel from each.
To make the cucumber cups, cut each crosswise into 1-inch-thick slices and use a teaspoon to remove the seeds from the center of each without cutting through to the bottom.
Transfer to a platter; set aside.
In a food processor, puree cottage cheese, yogurt(or sour cream], 2 tablespoons chives, pepper and hot sauce.
Spoon mixture into cucumbers, top with a sprinkling of the smoked salmon or olives  and garnish with remaining chives.
Cover and chill for 1 to 2 hours before serving. (Filling can be made up to 1 day ahead]. Enjoy!
Fruit Pizza


Ingredients:
confectioners' sugar, flour, butter, cream cheese, marshmallow creme, strawberry, canned mandarin oranges, kiwi fruit, blueberries, raspberries

Directions:
for crust: mix together crust ingredients and pat into a pizza pan.
bake at 300°F for 10-15 minutes, no longer.
cool.
for frosting: mix together frosting ingredients thoroughly.
spread onto cooled crust as the "sauce," leaving a thin unfrosted edge around the pizza.
arrange the fruit atop the frosting as desired.
serve immediataly or refrigerate.
Moist Chocolate Muffins
Category: bread
By LONESTAR1

One word: scrumptious! Very moist, tasty and full of chocolate goodness! Even better the next day.

Ingredients:
2 cups all-purpose flour
1 cup white sugar
¾ cup chocolate chips
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1  egg
1 cup plain yogurt
½ cup milk
1 teaspoon vanilla extract
½ cup vegetable oil
¼ cup chocolate chips

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners. Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 1 dozen

Calories: 321.6
Fat: 15 g
Saturated fat: 4.5 g
Carbohydrates: 45.3 g
Sugars: 26.4 g
Dietary fiber: 2.6 g
Protein: 5.4 g
Cholesterol: 17.5 mg
Sodium: 131.9 mg
Lemon-Garlic Salmon
Category: main-dish
By MnM

The onions turn out great and accent the salmon's lemony taste. Excellent with pasta.

Ingredients:
2  salmon fillets
½ cup soy sauce
½ cup lemon juice
¼ cup roughly chopped onion
6 slices onion
2 cloves garlic, roughly chopped
1 teaspoon ground black pepper
1 clove garlic, minced
1 tablespoon garlic-pepper seasoning  (Optional)

Directions:
Place salmon fillets into a bowl. Combine soy sauce, lemon juice, 1/2 the chopped onion, onion slices, chopped garlic, and black pepper in a separate bowl. Pour marinade over the salmon; add the rest of the chopped onion, minced garlic, and garlic-pepper seasoning. Cover bowl with the salmon and refrigerate, flipping fish over in the last 3 to 4 hours, 12 to 15 hours total. Preheat an outdoor grill for high heat and lightly oil the grate. Place salmon on the grill or on planks; top with the marinated onion slices. Cook until nicely browned, 8 to 10 minutes. Reduce heat to medium-low and cook until fish flakes easily with a fork, 3 to 5 minutes more.

Prep time: 10 mins
Cook time: 15 mins
Total time: 12 hrs 25 mins
Yields: 2 salmon fillets

Calories: 373.2
Fat: 14.7 g
Saturated fat: 2.6 g
Carbohydrates: 18.7 g
Sugars: 5.5 g
Dietary fiber: 2.3 g
Protein: 41.6 g
Cholesterol: 115.3 mg
Sodium: 4390.6 mg
Libbies Topping for Cinnamon Rolls


Ingredients:
butter, corn syrup, brown sugar, walnuts

Directions:
Melt the butter and corn syrup together., Spread in pan., Add brown sugar., Add chopped walnuts.
Turkey Ragu, Overnight


Ingredients:
olive oil, onion, shallot, garlic cloves, sage, fish sauce, whole tomatoes, onions, ground turkey, dry white wine, vermouth, fresh parsley, parmesan cheese, all-purpose flour, salt, vital wheat gluten, eggs

Directions:
Fore note: pasta needs to get made, it can be made, and rest, while you work on the sauce, or the sauce can be made, and then the pasta can rest and be rolled, or the sauce can go on, and while it cooks, the pasta can get made, just, in the latter case, keep an eye on it.
Make the tomato sauce, using a 12-inch sauté pan, or 6-8 cup saucepan, fry the onions and shallots in several tablespoons oil till gold, then stir in the garlic till fragrant. Add the herbs, and cook, stirring up from the pan. Add the fish sauce to deglaze. Stir in the tomatoes, simmer, uncovered, at moderate heat, for about 20 minutes, it should have reduced by the time it's done, taste and correct for salt and pepper.
Make the turkey, in a heavy pot or iron pan, heat several tablespoons oil with the onions and cook till medium gold or darker. Add the turkey, break up well, stir, evaporate all the moisture. Season, cook well, deglaze with wine.  Add the prepared tomato sauce.
Heat through five minutes, it doesn't need to cook any longer, remove from heat and stir in a few tablespoons raw oil (or some butter].
Make the pasta, roll out to sheet 5 (out of 8]. Cut into fettuccine. cook 5-6 minutes in well-salted water. The pasta should be very al dente, taste several times, it should be slightly harder than one would want to eat.  Drain, saving a little water.
Combine the two, stirring in the cheese and 1/4-1/2 cup pasta water. Also add chopped parsley. Pack into a greased 13x9 casserole. Cool. Cover. Chill overnight.
Bake at 300 for about one hour, covered, remove foil, stir pasta, and cook five minutes more, serve with more cheese.
See recipe for pasta.
Fettuccine Alla Parma


Ingredients:
fettuccine, butter, fresh mushrooms, ham, prosciutto, fresh garlic, salt, fresh ground black pepper, parmesan cheese

Directions:
Cook pasta according to package directions.
Meanwhile, in large skillet over medium heat, melt 4 T butter; add mushrooms, ham and garlic.
Cook, stirring frequently, 5 minutes or until mushrooms are tender.
Add peas; heat through.
Add remaining butter; stir until melted.
Toss hot pasta thoroughly with mushroom mixture; season to taste with salt pepper and cheese.
Smoked Salmon Butter


Ingredients:
unsalted butter, smoked salmon, fresh dill

Directions:
Stir all ingredients in small bowl until well blended.
Season to taste with salt and pepper.
Can be made 1 day ahead.
Cover; chill.
Bring to room temperature before using.
Midnight Mint


Ingredients:
Creme de Cacao, creme de menthe, Amarula cream liqueur

Directions:
Shake ingredients together in a cocktail shaker with ice., Strain into a cocktail glass.
Healthier Brown Sugar Meatloaf
Category: main-dish
By MakeItHealthy

This is an easy tasty meatloaf made healthier with less sugar, low-fat milk, added parsley and whole wheat bread crumbs. Enjoy!

Ingredients:
3 tablespoons packed brown sugar
½ cup ketchup
1 ½ pounds lean ground beef
¾ cup low-fat (1%) milk
2  eggs
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 small onion, chopped
¼ teaspoon ground ginger
¾ cup whole wheat bread crumbs
¼ cup chopped parsley

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan. Press brown sugar in the bottom of prepared loaf pan and spread ketchup over sugar. Mix ground beef, milk, eggs, salt, ground pepper, onion, ginger, bread crumbs, and parsley thoroughly in a mixing bowl. Shape into a loaf and place on top of ketchup. Bake in preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 265.1
Fat: 12.8 g
Saturated fat: 4.9 g
Carbohydrates: 16.3 g
Sugars: 10 g
Dietary fiber: 1 g
Protein: 21.2 g
Cholesterol: 105.7 mg
Sodium: 735.1 mg
Chicken Salad in the Tropics


Ingredients:
chicken breasts, celery, light mayonnaise, pepper, pineapple chunks in juice, firm bananas, mandarin oranges, flaked coconut, salted cashews

Directions:
Place cooked chicken and celery in a large bowl.
Combine mayonnaise with the pepper and add to the chicken mixture and mix well.
Cover and chill for at least 30 minutes.
Before serving, add the pineapple, bananas, oranges, and coconut; toss gently.
Serve on salad greens and sprinkle with nuts on top.
Chicken With Banana Curry Sauce - Caribbean


Ingredients:
bananas, curry powder, ground coriander, dry mustard, butter, lime, zest of, lime juice, salt, fresh ground black pepper, water, skinless chicken breasts, fresh parsley

Directions:
Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.
Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.
Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.
Serve with steamed rice.
Craftscout's Leftover Turkey Soup


Ingredients:
olive oil, onion, celery, carrot, sweet potato, bay leaf, dried sage, rosemary, broth, water

Directions:
Chop your veggies and turkey into roughly bite sized pieces.
Get a big soup pot and start heating the oil in it over medium high heat. Saute the onion for a few minutes, until transparent.
Add the celery, carrot, sweet potato, and turkey. Cook about five minutes.
Add seasonings and enough liquid to cover veggies and turkey.  This might be a quart or it might not. Bring to a boil and then drop the heat to medium low. Simmer for an hour, checking occasionally to make sure everything stays submerged.
Christmas Green Chile Egg Casserole
Category: breakfast-and-brunch
By SarahAnn

My family demands this casserole every Christmas morning. I've only once dared to try something new, and this was sorely missed! Make this for a brunch and I guarantee you will get recipe requests. This family-favorite is not very healthy, so it only comes out for special occasions.

Ingredients:
½ cup butter
1 (16 ounce) package cottage cheese
1 pound shredded Monterey Jack cheese
2 (4 ounce) cans diced green chiles
10  eggs
¼ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Directions:
Preheat oven to 400 degrees F (200 degrees C). Set butter in a 6x10-inch casserole dish; place dish in the preheating oven until butter is melted. Mix cottage cheese, Jack cheese, green chiles, eggs, flour, baking powder, and salt in a large bowl using an electric hand mixer. Pour mixture into the melted butter in the casserole dish. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until middle of casserole is set, about 50 more minutes. Allow to stand for 10 minutes before serving.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 480.9
Fat: 37.5 g
Saturated fat: 21.7 g
Carbohydrates: 6.9 g
Sugars: 1.8 g
Dietary fiber: 0.5 g
Protein: 29.5 g
Cholesterol: 321.9 mg
Sodium: 1235 mg
Chicken Fiesta Casserole


Ingredients:
chicken, onion, green pepper, salsa, diced tomatoes, frozen corn, corn tortillas, sharp cheddar cheese, black olives

Directions:
PREHEAT oven to 375°F
Brown the chicken with the onion and peppers in a large skillet, stirring frequently; drain.
Stir in salsa, cream of mushroom, tomatoes and corn; bring to boil.
Place 6 tortillas, overlapping as necessary onto the bottom of a 13x9 baking dish.  Spoon the chicken mixture over tortillas; top with 1 cup of the cheese. Top with the remaining 6 tortillas. Cover with foil.
BAKE 25 to 30 minutes or until heated through.
Remove from oven; uncover. Sprinkle with the remaining cheese.
Turn off the oven and replace the dish untils the cheese is melted.
Serve hot with a salad, chips or cold fruit on the side. Don't forget the sour cream!
Note: Sometimes Mom would add spices or salsa to the cheese topping. Or Ortega chiles. I loved it when she added some salt & pepper with garlic and the the Ortegas. This is still one of my favorite meals. :D. Especially when we had a fruit salad on the side.
Baked Crab and Artichoke Dip
Category: appetizers-and-snacks
By Chef John

This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 pound lump crabmeat, drained
1 (14 ounce) can artichoke bottoms, drained and chopped
6 ounces shredded white Cheddar cheese
½ cup finely diced red bell pepper
⅓ cup chopped green onions
½ cup sour cream
¼ cup mayonnaise
3 cloves garlic, minced
1  lemon, zested and juiced
2 teaspoons chopped fresh tarragon
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper, or more to taste
salt and freshly ground black pepper to taste
1 round loaf sourdough bread
2 tablespoons shredded white Cheddar cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil. Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper. Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish. Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper. Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 12 servings

Calories: 414.5
Fat: 25 g
Saturated fat: 13.5 g
Carbohydrates: 27.5 g
Sugars: 1.6 g
Dietary fiber: 2.3 g
Protein: 20.9 g
Cholesterol: 92.1 mg
Sodium: 754.4 mg
Delicious Hot or Cold Mushrooms A La Grecque


Ingredients:
tomatoes, extra virgin olive oil, dry vermouth, dry white wine, shallots, garlic, bay leaf, thyme, mineral water, button mushrooms, white mushroom, fresh lemon juice, sugar, sea salt, black pepper, parsley

Directions:
Wash the mushrooms and set aside.
Put the tomatoes, olive oil, vermouth or white wine, shallots, garlic, coriander seeds, bay leaf, thyme, and water in a saucepan and simmer for 10 minutes.
Then put in the mushrooms, and simmer for 10 more minutes, uncovered.
Remove the mushrooms and place in a serving dish.
Boil the liquid until there is only 1 cup.
Take out the bay leaf and thyme.
Add the lemon juice, pinch of sugar, and a few grinds of sea salt and pepper to taste.
Pour liquid over mushrooms; garnish with chopped parsley.
Serve warm, or refrigerate and then serve chilled.
*Youcan use a variety of mushrooms in place of the white mushrooms: Baby Portobellos, Crimini, Shitake.
Celtic Homemade Pratie Oaten


Ingredients:
mashed potatoes, oatmeal, salt, butter

Directions:
Work enough of the oatmeal into the mashed potatoes to form a soft dough. Add salt to taste and enough melted butter or lard to bind it together.
Scatter oatmeal on a cutting board and roll out dough. Cut into triangular wedges and cook on both sides on a hot greased griddle in the oven, or fry on the stove.
Serve hot or cold.
Chocolate Sauce so Smooth


Ingredients:
unsalted butter, granulated sugar, half-and-half cream, evaporated milk, light corn syrup, vanilla extract

Directions:
In a saucepan, melt butter & chocolate.
Add sugar, cream, corn syrup & vanilla, then bring to boil, stirring constantly.
Boil 1 1/2 minutes, then revove from heat.
Serve warm or cold over ice cream, pound cake, or just enjoy a spoonful of it as is!
Breakfast Banana Green Smoothie
Category: breakfast-and-brunch
By *Cozycook*

Easy and simple, you'll have this smoothie in no time. This smoothie is packed with nutrients and vitamins. It's also perfect if you're in a hurry to get to work, rushing your kids to school (rushing yourself to school...like me), or just craving a fresh and healthy drink to start your day. Organic maple syrup can be added instead of honey.

Ingredients:
2 cups baby spinach leaves, or to taste
1  banana
1  carrot, peeled and cut into large chunks
¾ cup plain fat-free Greek yogurt, or to taste
¾ cup ice
2 tablespoons honey

Directions:
Put spinach, banana, carrot, yogurt, ice, and honey in a blender; blend until smooth.

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

Calories: 366.8
Fat: 0.8 g
Saturated fat: 0.2 g
Carbohydrates: 77.4 g
Sugars: 59.4 g
Dietary fiber: 6.5 g
Protein: 18.6 g
Sodium: 162.4 mg
One-Pot Taco Pasta


Ingredients:
onion, garlic cloves, lean ground beef, salt, corn, salsa, water, rotini pasta, cheese, fresh tomato, fresh cilantro

Directions:
Preheat large, deep skillet/saucepan over medium heat.
Spray cooking spray and add onion, garlic and beef. Season with salt and taco seasoning and cook, stirring occasionally until cooked through.
Drain excess fat if necessary.
Stir in corn, beans, salsa, pasta, and 2 cups water.
Bring to a boil, cover, reduce heat and simmer until pasta is cooked through, 10-15 minutes, stirring occasionally.
Remove from heat and stir in cheese, tomatoes & cilantro.
Enjoy!
Caramel Chocolate Trifle


Ingredients:
eggs, water, chocolate pudding, Cool Whip

Directions:
Prepare and bake cake according to directions for an 8 inch square baking pan., Cool on a wire rack., Prepare pudding according to pkg. directions., Cut cake into 1 1/2 inch cubes., Place 1/2 of the cubes in a 3 quart trifle bowl, or large glass serving bowl., Lightly press down to fill gaps., Top with 1/2 of the Cool Whip, pudding, caramel topping and toffee bits., Repeat layers., Cover and refrigerate.
Moroccan Beef Stew


Ingredients:
olive oil, beef tenderloin, onion, carrot, garlic cloves, paprika, ground cumin, ground cinnamon, beef broth, kalamata olive, golden raisin, garbanzo beans, cilantro, lemon peel

Directions:
"Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve."
Festive Fruit Salad


Ingredients:
pineapple chunks, sugar, flour, egg, mandarin oranges, pears, kiwi fruits, apples, walnuts

Directions:
Drain pineapple and reserve the juice and set the pineapple aside.
Pour the pineapple juice into a small saucepan, add sugar and flour; then bring to a boil.
Quickly stir in the lightly beaten egg and cook until thickened.
Remove dressing from heat and let cool - then refrigerate till using.
In a large bowl, combine all the fruit and the nuts.
Pour the dressing over the fruit and blend well.
Cover and chill for one hour so flavors blend.
Easy Spinach Dip


Ingredients:
spinach, parmesan cheese, mayonnaise, red pepper flakes, black pepper

Directions:
Make sure to squeeze as much liquid as possible from spinach., In a food processor, combined all ingredients., Process until smooth., NOTE: It will not look creamy, in fact it will be very green still.
Bordo Date Banana  Cake


Ingredients:
butter, sugar, banana, dates, crushed pineapple, cake flour, baking soda, baking powder, milk

Directions:
cream sugar  and butter
add bananas
add pineapple
sift dry ingredients  3 times.
mix in nuts and dates
add alternately  with the milk.
bake in moderate  oven 350  35 to 40 minutes using 2 8 inch cake pans or 1 9 inchform pan frost with caramel  icing.