xiaoxl/recipe_data huggingface dataset:
Australian Seafood Platter


Ingredients:
lobsters, smoked salmon, red caviar, avocado, lemon juice, lemon wedge, capers, parsley

Directions:
Cut lobsters in half lengthwise.
Unsing fingers, ease meat out of tails in one piece.
Wash two shells, slice meat evenly, toss meat in lemon juice, pile meat into shells.
Arrange on serving paltter.
Shell prawns, remove back vein, place on platter.
Sprinkle a little red caviar on each oyster, place on platter.
Roll up salmon, place on serving platter, garnish with a few capers and onion rings.
Decorate seafood platter with wedges of lemon, wedges of avocade tossed in french dressing and sprigs of watercress or parsley.
Serve with your choice of sauces; we use bought Thousand Island and Tartare Sauce.
Caramel Crispex Mix


Ingredients:
pecans, butter, brown sugar, white corn syrup, baking soda, vanilla

Directions:
Place cereal and pecans in a large enough bowl to mix. Set aside.
Mix butter, brown sugar, and corn syrup in a microwave safe bowl.
Microwave on high 1 1/2 minutes. Stir. Heat additional time until mixture boils.
Remove from microwave and add baking soda and vanilla.
Pour mixture over cereal and pecans.
Place on cookie sheet.
Bake at 250°F for 1 hour; stirring twice.
Place in ziplock baggies or sealed container.
Peanut Butter Crispy Bars


Ingredients:
sugar, light corn syrup, unsalted butter, creamy peanut butter, dark chocolate, light corn syrup, unsalted butter

Directions:
For the crispy crust layer:
Put the cereal in a large bowl and set aside. Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch-square baking pan.
Into a small saucepan, pour 1/4 cup water. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan] and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil. Cook until the mixture reaches the soft-ball stage, 235 degrees F. Remove from the heat, stir in the butter and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, and then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides]. Let the crust cool to room temperature while you make the next layer.
For the milk chocolate peanut butter layer:
In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crispy crust layer. Put the pan in the refrigerator until the top layer hardens, about an hour.
For the chocolate icing:
In a large nonreactive metal bowl, combine the chocolate, corn syrup and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator until the topping hardens, about an hour.
Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.
Quick Pan-Fried Chicken Livers With Apple, Onion and Sage


Ingredients:
chicken livers, apple, rubbed sage, poultry seasoning, pepper, fresh parsley

Directions:
In a large non-stick skillet or wok, saute chicken livers and onions on medium-high heat for 10 minutes (NO oil or butter needed].
Add chopped apples and seasonings. Reduce heat to medium; cook for 10-15 minutes more or until done, stirring occasionally.
Sprinkle with chopped fresh parsley, and serve immediately. Goes great with sides of real home-made mashed potatoes and green beans!
Roasted Corn and Vegetable Salad
Category: salad
By thedailygourmet

This lovely salad captures the best of vegetables and doesn't heat up to kitchen!

Ingredients:
4 tablespoons olive oil, divided
4 ears corn, in husks, soaked in water 10 min.
1 tablespoon Greek seasoning (such as Cavender's®), divided
½ teaspoon ground black pepper
1 medium zucchini, halved lengthwise and seeded
1 medium red bell pepper, quartered and seeded
1 medium jalapeno pepper, sliced in half lengthwise and seeded
¼ cup chopped fresh cilantro
¼ cup lime juice
¼ teaspoon salt
2 medium avocados, diced

Directions:
Preheat an outdoor grill to high heat for 10 minutes and lightly oil the grate. Meanwhile peel back corn husks carefully, leaving them attached at the bottom. Drizzle oil over kernels and liberally sprinkle with 2 teaspoons Greek seasoning. Bring husks back up over corn. Grill corn, turning often, about 10 minutes. Add zucchini, bell pepper, and jalapeno to the grill and cook, turning often, to allow grill marks to form on all sides, until vegetables are tender. Carefully peel down corn husks and allow corn to slightly char, developing grill marks. Remove from grill and allow to cool. Remove and discard husks and cut kernels off corn cob. Cut zucchini and bell pepper into bite-sized pieces. Mince jalapeno. Combine corn, zucchini, jalapeno, bell pepper, cilantro, lime juice, remaining 1 teaspoon Greek seasoning, 2 tablespoons olive oil, and salt in a large bowl. Stir in avocado just before serving.

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

Calories: 385.7
Fat: 29.6 g
Saturated fat: 4.2 g
Carbohydrates: 31.8 g
Sugars: 6 g
Dietary fiber: 10.8 g
Protein: 6.1 g
Sodium: 529.5 mg
Mexican Steak Wrap


Ingredients:
mayonnaise, salsa, red bell pepper, cheese, fresh cilantro, avocado, tortilla

Directions:
Mix together mayonnaise and salsa. Spread on tortilla.
Layer steak, peppers, cilantro, avocado and cheese in the middle of the tortilla.
Fold in sides then fold down top and fold up bottom.
Mushroom, Broccoli, and Cheese Stuffed Chicken
Category: meat-and-poultry
By Soup Loving Nicole

Chicken stuffed with a cheesy broccoli and mushroom filling. Serve with a salad and roasted potatoes for a complete and satisfying meal.

Ingredients:
2 cups finely chopped broccoli florets
2 tablespoons water
½ cup shredded pepperjack cheese
¼ cup mayonnaise
4 small button mushrooms, sliced
1 teaspoon garlic powder
4 large chicken breasts
1 teaspoon paprika
salt and ground black pepper to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Combine broccoli and water in a microwave-safe bowl. Cook in the microwave on high power for 2 minutes. Drain. Combine cooked broccoli, pepperjack cheese, mayonnaise, mushrooms, and garlic powder in a large bowl. Season both sides of each chicken breast with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place on the prepared baking sheet. Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 579.9
Fat: 36.6 g
Saturated fat: 10 g
Carbohydrates: 18.8 g
Sugars: 1.3 g
Dietary fiber: 2 g
Protein: 43.2 g
Cholesterol: 152.1 mg
Sodium: 650.7 mg
Tomato Fish Stew


Ingredients:
onion, green bell pepper, tomato paste, cayenne pepper, crushed tomatoes

Directions:
In a medium Dutch oven, heat the oil over low heat. Add the onion and bell pepper, season with salt and black pepper and cook, stirring, until softened, about 10 minutes.
Stir in the tomato paste and cook for 1 minute. Stir in the cayenne and cook for 30 seconds.
Stir in the crushed tomatoes and 1 cup water, season with salt and black pepper, increase the heat to medium and cook until heated through, about 5 minutes.
Add the tilapia fillets one at a time and simmer until the fish is flaky and cooked through, about 10 minutes.
Red Currant & Peach Smoothie


Ingredients:
fresh red currant, cold water, honey

Directions:
Put all ingredients into the blender and process until silky and smooth., Pour into glasses and garnish with a peach wedge, find a quiet corner and enjoy.
Antipasto Cold Pasta Salad


Ingredients:
tri-color spiral pasta, pitted black olives, mushroom stems and pieces, colby-monterey jack cheese, yellow onion, sun-dried tomatoes, pimiento

Directions:
Cook pasta to al dente firmness according to package instructions.  Drain and rinse pasta under cold water, then transfer to very large mixing bowl.
Mince yellow onion and transfer to mixing bowl.
Drain mushroom pieces and transfer to mixing bowl.
Drain olives, slice finely, and transfer to mixing bowl.
Cut pepperoni in half and transfer to mixing bowl; be sure to separate pieces if needed.
Cut bar cheese into little cubes no more than 1/2" on a side; transfer to mixing bowl.
Cut sun dried tomatoes into little pieces no more than 1/2" on a side; transfer to mixing bowl.
Drain roasted red pepper slices and cut them into little pieces no more than 1/2" on a side; transfer to mixing bowl.
Pour entire bottle of zesty Italian dressing into mixing bowl and mix ingredients thoroughly before refrigerating.
Black and White Cookies
Category: desserts
By bpyser1

This is a black and white cookie recipe I've compiled together from many sources on the internet (mainly Brown Eyed Baker for the cookie, and Hemstrought's Bakery for the fondant icing) with my own additions to match what I remember from New York. Hope you like it!

Ingredients:
4 cups cake flour
½ teaspoon baking powder
¾ teaspoon salt
1 ¾ cups white sugar
1 cup unsalted butter, at room temperature
2  eggs, at room temperature
½ tablespoon lemon zest
½ teaspoon vanilla extract
¼ teaspoon lemon extract
1 cup milk
1 tablespoon butter
4 ½ cups sifted confectioners' sugar
3 tablespoons corn syrup
1 teaspoon clear vanilla extract
1 pinch salt
⅓ cup water
1 cup sifted confectioners' sugar
2 tablespoons sifted confectioners' sugar
3 ounces semisweet chocolate, chopped
3 ounces bittersweet chocolate, chopped
1 tablespoon corn syrup
1 teaspoon butter
¼ teaspoon clear vanilla extract
8 drops black food coloring, or as needed
1 tablespoon water, or as needed

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper. Mix flour, baking powder, and salt together in a medium bowl. Cream sugar and butter together in a large bowl using an electric mixer for 3 minutes. Add eggs and beat for 30 seconds more. Add lemon zest, vanilla extract, and lemon extract. Mix together. Add flour mixture and milk gradually in equal 1/3 proportions, mixing batter well after each addition until fully incorporated. Spoon cookie batter out 1/4-cup portions onto the prepared cookie sheet. Bake in the preheated oven until edges just begin to turn golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool completely. While cookies cool, melt butter for vanilla icing in a double boiler over medium heat. Stir in confectioners' sugar, corn syrup, vanilla extract, and salt. Add water gradually until vanilla icing comes together. Heat over the double boiler until icing falls off the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low. Frost 1/2 of the golden brown underside of each cooled cookie with vanilla icing using a rubber spatula. Allow excess to dribble back into the double boiler. Let cookies cool for 10 minutes. Meanwhile, set the double boiler back to medium heat and add confectioners' sugar, semisweet chocolate, bittersweet chocolate, corn syrup, butter, vanilla extract, and food coloring to the remaining vanilla icing. Mix well, adding water until icing is combined. Heat until icing falls off of the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low. Frost the other 1/2 of the cooled cookies using a rubber spatula in the same manner as before. Let cookies cool until icing sets, 1 to 2 hours. Serve.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 55 mins
Yields: 2 dozen cookies

Calories: 389.5
Fat: 11.5 g
Saturated fat: 6.9 g
Carbohydrates: 69.7 g
Sugars: 48.2 g
Dietary fiber: 0.9 g
Protein: 3.4 g
Cholesterol: 38.5 mg
Sodium: 108.2 mg
Vegetable Stock Tips: Free and Always on Hand


Ingredients:
water, onion, bell pepper, tomatoes, lettuce, herbs, garlic clove, carrot, celery, mushroom, broccoli, asparagus, salt, pepper

Directions:
In a large pot of water, add frozen vegetable scraps. Add salt and pepper to taste. Bring to a boil. Turn down to low and simmer for several hours. Drain (removing vegetables] and pour flavored broth into Mason Jars. These can be sealed with a water bath or keep in the refrigerator.
Tips - Use fresh stock for risotto's, rice, cous cous (or any other grains] add to water when cooking pasta, or use to sauté vegetables in lieu of butter or oils for a no calorie option that adds tons of flavor without the guilt.
Red Beans and Rice


Ingredients:
olive oil, onion, celery ribs, garlic cloves, long grain rice, chicken broth, kidney bean, diced tomatoes, bay leaves, fresh parsley

Directions:
In a Dutch oven, heat oil over medium heat and sauté sausage slices until brown on both sides.
Remove sausage and keep warm.
Add onion, celery, garlic, ½ teaspoon Cajun seasoning and rice to Dutch oven.
Continue to cook and stir until vegetables are tender and rice lightly browned.
Add broth, beans, tomatoes, remaining Cajun seasoning and bay leaves; bring to a boil.
Reduce heat; cover and simmer until rice is tender, about 20 minutes.
Remove from heat, add sausage and parsley; cover and let stand for 5 minutes.
Discard bay leaves.
Serve with hot pepper sauce.
Sweet Cornbread Loaf
Category: bread
By Lori

This cornbread loaf is the perfect accompaniment to your favorite stew, ham and beans, soup, or fried fish!

Ingredients:
2 cups cornmeal
2 cups buttermilk
1 cup all-purpose flour
1 cup white sugar
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon baking soda

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan. Mix cornmeal, buttermilk, flour, sugar, vegetable oil, salt, and baking soda in a bowl until thoroughly combined. Pour batter into prepared loaf pan. Bake in the preheated oven until top is golden brown and a toothpick inserted into the center of the loaf comes out clean or with moist crumbs, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 5x9-inch loaf

Calories: 233.7
Fat: 4.3 g
Saturated fat: 0.8 g
Carbohydrates: 44.8 g
Sugars: 19 g
Dietary fiber: 1.2 g
Protein: 4.1 g
Cholesterol: 1.6 mg
Sodium: 343.4 mg
Hot Cheese Dip


Ingredients:
rotel, Velveeta cheese, green chilies, onion

Directions:
"Melt cheese; add chopped stewed tomatoes, green chilies, and onion. Simmer over low heat in a double boiler or crockpot. Serve with tortilla chips."
Holiday Spiced Tea


Ingredients:
instant tea, sugar, cinnamon, ground nutmeg, ground cardamom, cloves, allspice, cinnamon stick

Directions:
Mix all ingredients together., Place into pretty airtight bottles., Tie with a ribbon and secure cinamon stick to make it festive., To serve add 1 tablespoon mix to 1 cup boiling water.
Libby's Hamburger Patties


Ingredients:
onion, ground beef, flour, egg, salt, pepper

Directions:
Mince the onion finely., Add ground beef, flour, egg, salt and pepper., Mix well., Form into patties., Pan fry until patties reach desired doneness.
Chicken Adobo and Peanut Quesadillas


Ingredients:
cheese, peanuts, frozen corn, lime, chili sauce, tortillas, sour cream

Directions:
Place chicken, cheese, peanuts, corn, red pepper and coriander in a large bowl. Cut lime in half and squeeze juice of one half over top. Add half the adobo sauce and stir. Taste and if you like things hotter, stir in a little more adobo.
Brush a large frying pan, preferably non–stick, lightly with oil. Set over medium heat. Depending on the size of your tortillas, filling will be enough for 4 or 6. Add 1 tortilla to pan. Spoon about 1 cup (250 mL] of filling over half the tortilla. Fold other half over filling, pressing together. Cook until underside of tortilla is golden brown, about 2 minutes. Carefully, turn and cook other side until golden brown, 1 to 2 minutes. Keep warm in the oven. Repeat with remaining tortillas and filling.
Slice each into 4 wedges. Serve with sour cream, guacamole and salsa on the side.
Fried Catfish Nuggets
Category: seafood
By rachel

Chunks of golden brown, crispy catfish! Serve with ketchup or tartar sauce.

Ingredients:
2 pounds catfish fillets, cut into 1 1/2-inch pieces
2 tablespoons dried thyme leaves
1 cup spicy brown mustard
1 quart vegetable oil for frying
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon baking soda

Directions:
Place the catfish pieces into a mixing bowl and sprinkle with thyme leaves. Toss until the catfish is evenly coated with the thyme. Mix in the mustard with your hands. Cover, and refrigerate overnight, up to 24 hours. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the flour, salt, black pepper, and baking soda together in a mixing bowl. Dip the catfish pieces one at a time into the flour mixture and shake off the excess. Fry the catfish nuggets in batches until they are no longer translucent in the center and are golden brown, 3 to 4 minutes. Let the oil come back up to temperature between batches. Drain the nuggets on a paper towel-lined plate before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 8 hrs 35 mins
Yields: 8 servings

Calories: 394.9
Fat: 21.9 g
Saturated fat: 3.8 g
Carbohydrates: 26.3 g
Sugars: 0.1 g
Dietary fiber: 1.3 g
Protein: 22.8 g
Cholesterol: 53.3 mg
Sodium: 898.3 mg
Succulent Homemade Croutons


Ingredients:
butter, olive oil, seasoning salt, pepper

Directions:
Preheat oven to 425.
Put butter or margarine in a medium/large microwavable bowl.
Add seasoning salt, garlic salt, and pepper into the bowl with butter, and microwave until melted, about 30-45 seconds.
Stir well, add olive oil and hot sauce, and stir well again.  (Let sit at room temp while you do next step].
Cut up 4 hot dog buns into squares.  Dump all cut up bread at once (not little by little] into bowl with butter/spice mix.  Stir well with a spoon until all pieces are coated.
Line cookie sheet with foil and dump out coated pieces onto foil.
At 450 degrees, bake croutons for 8 minutes.  Remove and flip/stir.  Bake another 4-5 minutes, watching very closely, as they brown fast.
These should be hard but light and crispy/airy once you eat it.  These will melt in your mouth!
Texas Jalapeno Potato Salad


Ingredients:
potatoes, potatoes, eggs, mayonnaise, celery, onion, green onions, cilantro

Directions:
Mix potatoes, eggs, onions, celery and jalapenos in large bowl., Add jalapeno juice and mayonnaise to desired consistency., Add salt and pepper to taste., Sprinkle chopped cilantro on top., Serve cold.
Corn, Tomato, and Black Bean Salsa


Ingredients:
onion, garlic, olive oil, fresh cilantro, cumin seed, jalapeno chiles, cider vinegar, red chile honey, salt, fresh corn kernels, roma tomatoes, black beans, honey, chili powder, ground cumin

Directions:
To make red chile honey: Mix honey, red chile powder, cumin and garlic salt.
Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.
To make salsa: Lightly saute the onion and garlic in the olive oil until soft.
Mix the chopped cilantro, cumin seed, jalapeno, vinegar, honey, and salt together in a large mixing bowl.
Add the corn, tomatos, black beans and sauteed ingredients.
Stir to combine thoroughly.
Chicken Breast With Cheese and Chilies


Ingredients:
boneless skinless chicken breast halves, monterey jack cheese, diced green chilies, green onion, bacon, avocado, sour cream

Directions:
Lay chicken breasts in 9x13 pan; cover tightly with foil.
Bake in 350* oven for 15 minutes.
Mix cheese and chilies. Cover each breast equally with mixture, patting to hold in place.
Sprinkle chicken evenly with green onion and crumbled bacon.
Return to oven and bake, uncovered, until chicken is white in center of thickest piece and cheese melts, about 10 minutes.
Scatter avocado over chicken.
Serve with sour cream to taste.
Gooey S'mores Dip
Category: desserts
By Robert Hoffman

Warm, gooey s'mores dip!

Ingredients:
1 (12 ounce) bag chocolate chips
1 (10 ounce) package large marshmallows
1 (14.4 ounce) package graham crackers (such as Honey Maid®)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread chocolate chips in the bottom of a glass baking dish. Arrange marshmallows on top. Bake in the preheated oven until chocolate softens and marshmallows are golden brown, 5 to 10 minutes. Let dip cool, about 5 minutes. Serve graham crackers alongside the dip.

Prep time: 5 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 12 servings

Calories: 353.4
Fat: 11.9 g
Saturated fat: 5.5 g
Carbohydrates: 63.1 g
Sugars: 39.5 g
Dietary fiber: 2.6 g
Protein: 3.9 g
Sodium: 227.9 mg
Sauteed Broccoli Rabe With Parmesan & Garlic


Ingredients:
broccoli rabe, extra virgin olive oil, garlic clove, parmesan cheese

Directions:
Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired.
Spiced Figs


Ingredients:
baking soda, figs, boiling water, water, vinegar, sugar, whole cloves, allspice berry, cinnamon sticks

Directions:
Sprinkle soda over figs, pour boiling water over figs and allow to stand for 5 minutes.
Drain.
Mix syrup ingredients.
Lemon chunks may be added (I don't use].
Whole Ginger may be used also (I don't use].
Bring to boil, add figs and boil for 10 minutes.
Boil figs in syrup 10 minutes for 3 days.
On 3rd day can in sterilized jars.
Note: for 12 quarts of figs, use 10 pounds of sugar.
Kielbasa and Sauerkraut Soup (Borsch, Borscht)


Ingredients:
chicken broth, smoked kielbasa, garlic clove, sauerkraut, potatoes, onion, carrots, celery ribs, cider vinegar, white vinegar, pepper, pepper, tomato sauce, dried parsley, garlic powder, onion powder

Directions:
Pan fry garlic, and kielbasa until kielbasa is golden brown.  In a 5-qt. slow cooker, combine all ingredients.
Cover and cook on low for 5-6 hours or until vegetables are tender.
**High Altitude -- cook 6-8 hours.
Tip:  Can be prepared in less time if veggies are pre-cooked in the microwave and onion is fried with kielbasa and garlic. Just add all ingredients to a large pot and bring to a boil.  Simmer for an hour or so to blend flavors.
Can double recipe and freeze extra in a Zip-Loc for a quick future meal.
Marie's Coleslaw


Ingredients:
sugar, mustard seeds, salt, green bell pepper, cabbage, cider vinegar, celery seed, onion, red bell pepper

Directions:
Heat vinegar and sugar over low heat until the sugar is dissolved.
Cool, then add the rest of the ingredients.
Place in a large jar with a tight fitting lid.
Refrigerate for several days, turning twice a day, before serving.
Very good keeper.
To serve drain amount needed for meal and dress with a little mayonnaise if desired.
Boy or Girl Banana Bread


Ingredients:
butter, margarine, sugar, eggs, all-purpose flour, baking soda, salt, whole wheat flour, bananas, vanilla, walnuts

Directions:
Preheat oven 350°F  Grease a bread pan (9x5x3"].
Cream butter & sugar till light & fluffy.  Add eggs one at a time beating well after each addition.
Sift all purpose flour, baking soda & salt together, stir in whole wheat flour & add to creamed mixture, mixing well.
Fold in bananas, vanilla and if you want boy bread add the walnuts.
Pour mixture into pan, bake 50 to 60 minutes or until toothpick comes out clean.  Cool 10 minutes in pan and then remove from pan and cool completely.
Makes one loaf.
The bread freezes well.