xiaoxl/recipe_data huggingface dataset:
Pork Chops With Apples and Onion


Ingredients:
boneless pork loin chops, salt, black pepper, onion, sliced apples, brown sugar, cinnamon

Directions:
Season pork chops with salt and black pepper to taste.
Heat vegetable oil in a large skillet over medium high heat. Arrange chops in skillet.
Cook pork chops until browned, about 4 minutes per side. Transfer to a plate and keep warm.
Add onion to drippings in skillet. Saute, stirring continually for 2 minutes. Return pork to skillet.
Add apples to pork chops. Sprinkle with brown sugar and cinnamon; cover.
Cook, spooning sauce over pork chops frequently, until pork chops are cooked through, about 10 minutes. Serve immediately.
Mom's Omurice


Ingredients:
onion, chicken breasts, salt, bacon, mushrooms, cooked rice, butter, tomato puree, tomato ketchup, sake, butter, eggs, tomato ketchup, Worcestershire sauce, sake

Directions:
Heat the oil in a frying pan.
Add the onion and stir until it is clear and soft.
When it's cooked put onion aside,add more oil if needed, add chicken, salt and cook.
When the chicken is cooked, add bacon, mushroom and stir When bacon and mushroom are just cooked, add flavouring mixture.
Simmer on low-medium heat for 5-6 minutes.
Add cooked rice, butter and stir occasionally while cooking eggs, when the rice is heated through, turn off heat.
In a second pan add 1/4 of the butter and oil, break in two eggs, beat.
When half cooked through, but still raw on top, add 1/4 of the rice mix to one side of the second pan on top of the half cooked eggs.
Fold the other side of the eggs over the top of the rice mix.
Remove to individual serving dish.
Repeat steps 7 to 10 three more times.
Mix heated sauce ingredients and pour 1/4 of sauce over each serving.
Mushroom & Onion Salisbury Steak


Ingredients:
lean ground beef, onion, minced garlic clove, egg, Worcestershire sauce, salt, pepper, onion, mushroom, minced garlic clove, cold water, cornstarch

Directions:
Combine beef, bread crumbs, egg, onion, garlic salt, pepper and worcestershire sauce.
Shape into 4 patties about 3/4 inches thick.
Cook patties in skillet in a little oil for 10 minutes, or until both sides are brown.
Add stock, onion slices, mushrooms and garlic to skillet.
Heat to boiling, then reduce heat, cover, and simmer for 10 minutes.
Remove patties from skillet.  Keep warm.
Bring onion mixture to a boil.
Combine water and cornstarch.
Add to onion mixture, bring to boil, stirring constantly, for 1 minute.
Put meat back into pan to warm up and cover with sauce then put on a platter and serve.
Lou's Bean Spread.


Ingredients:
butter beans, salt, black pepper, garlic cloves, paprika, kalamata olive, extra virgin olive oil

Directions:
Drop garlic into a running food processor.
Stop the processor, add 2 tablespoons olive oil and lemon juice.
Process to get garlic chopped finer.
Add beans, salt and pepper. Process to a smooth paste.
With the processor running, slowly add a stream of olive oil until mixture is smooth.
Transfer to a bowl and stir in peppers and olives.
Drizzle with olive oil and dust with the dulce paprika.
Serve with toasted pita chips.
Manhattan Style Clam Chowder
Category: soups-stews-and-chili
By Halie

A hearty blend of vegetables and clams with a little added spice. This soup is better the next day.

Ingredients:
4 (6.5 ounce) cans minced clams
2 (28 ounce) cans crushed tomatoes
2 (29 ounce) cans diced tomatoes
7 carrot, (7-1/2")s carrots, sliced
1 stalk celery, diced
8 medium (2-1/4" to 3" dia, raw)s potatoes, cubed
1  red bell pepper, chopped
1  green bell pepper, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons Worcestershire sauce
3 drops hot pepper sauce
½ teaspoon onion powder
salt to taste
ground black pepper to taste

Directions:
Combine canned tomatoes and clams together with juices in a large stock pot.  Stir in oregano, basil, sauces, and onion powder.  Simmer for 30 minutes. Add vegetables, and simmer for 2 to 3 hours.  Stir occasionally.  Salt and pepper to taste, and serve.

Prep time: 20 mins
Cook time: 3 hrs 30 mins
Total time: 3 hrs 50 mins
Yields: 12 servings

Calories: 296.9
Fat: 1.9 g
Saturated fat: 0.2 g
Carbohydrates: 48.1 g
Sugars: 7.5 g
Dietary fiber: 8.5 g
Protein: 22.5 g
Cholesterol: 41.2 mg
Sodium: 632.6 mg
Farm Fresh Zucchini Cranberry Nut Muffins
Category: bread
By SHORECOOK

Steve, my farmer friend, has kept me well supplied with zucchini. I was looking to make an original muffin recipe to thank him that would knock his socks off.

Ingredients:
6 tablespoons all-purpose flour
¼ cup brown sugar
2 tablespoons butter
½ cup margarine, softened
1 cup white sugar
1  egg
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup grated zucchini
1 cup cranberries
½ cup walnut pieces

Directions:
Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners. Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside. Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture. Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 283.2
Fat: 13.3 g
Saturated fat: 3 g
Carbohydrates: 38.6 g
Sugars: 22 g
Dietary fiber: 1.4 g
Protein: 3.6 g
Cholesterol: 20.6 mg
Sodium: 272 mg
Lamb Stewed in Coconut Milk


Ingredients:
bay leaves, cinnamon sticks, cardamom pods, whole cloves, black peppercorns, onion, boneless lamb shoulder, potato, carrots, ground turmeric, ground coriander, cayenne pepper, hot green chili pepper, salt, coconut milk

Directions:
Pressure cooker:
Put oil in a pressure cooker and set over medium heat.  When the oil is hot, put in the curry leaves (if using], cinnamon, cardamom, cloves and peppercorns.  stir once and put in the onion.
Saute for 1 1/2 minutes or till onion is soft and put in the meat, potatoes, carrots, turmeric, coriander, cayenne, green chiles, salt and 1 cup of the well stirred coconut milk.
Cover securely with lid and on high heat, bring up to full pressure.
Turn heat to low and cook for 15 minutes.
Lower pressure with the help of cool water poured on the lid and remove the lid.  Cook, uncovered, over high heat for 5 to 6 minutes, stirring gently as you do so.
Add the remaining coconut milk and bring to a simmer.
Stovetop:
Saute cinnamon sticks, cardamom pods, cloves, peppercorns (or powdered versions of the spices] and onions in the oil till onion is soft.
Add meat, potatoes, carrots, chiles, remaining seasonings, the stirred coconut milk and 3/4 cup water.
Bring mixture to a boil, reduce heat and simmer for about an hour.
When meat and vegetables are tender and sauce somewhat thickened, uncover and increase heat slightly to reduce liquid if necessary.
Skillet Onion Bread


Ingredients:
butter, sweet onion, dried oregano, flour, baking powder, salt, milk, egg, sharp cheddar cheese, poppy seed

Directions:
In a 10" cast-iron or other heavy skillet with an oven-proof handle, melt 2 Tbs. butter over medium heat making sure sides and bottom of pan are well coated. Add onions, oregano and if using, jalapeno pepper.
Cook, stirring occasionaly, until onions are a light golden brown, about 10-12 minutes.
Remove 2 tablespoons of onion-mixture, coarsely chop and reserve.
In a large bowl, combine flour, baking powder and salt. Stir in milk, egg, 1/2 cup cheese and onion-mixture from skillet. Stir just until combined.
Pour mixture back into skillet. Top with reserved chopped onion-mixture and remaining cheese.
Sprinkle poppy seeds over the top and bake in a preheated 400-degree oven for 25 minutes. Cool slightly; cut into wedges and serve.
Banana Bread


Ingredients:
sugar, shortening, eggs, flour, salt, baking soda, buttermilk, bananas

Directions:
1. Mix in Order Given., 2. Add Baking Soda to Buttermilk., 3. Grease and Flour Loaf Pan., 4. Bake at 350 for 1 hour.
Kotleta Pokrestyansky (Belarus)


Ingredients:
mushrooms, garlic cloves, butter, sherry wine, cornstarch

Directions:
Melt half of the butter in a frying pan and add the mushrooms and garlic. Keep stirring until the mushrooms start to shrink and soften.
Add the sherry and the stock and a little salt and pepper. Bring to a simmer and cook for five minutes.
Meanwhile, melt the rest of the butter in another pan. Brown the pork chops on both sides, then pour the sauce over the chops.
Cover the pan and cook until the internal temperature of each chop reaches 160 degrees.
Sweet Hot Spiced Nuts


Ingredients:
sugar, cayenne, salt, ground cinnamon, ground allspice, canola oil, pecan halves

Directions:
In a bowl mix sugar, cayenne, salt, coriander cinnamon, and allspice.
Whisk in egg white and canola oil.
Stir in pecan halves.
Spread nuts in a single layer in an oiled nonstick 10-by 15-inch baking pan.
Bake in a 300 degree regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes.
Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely.
Serve or store in airtight container at room temperature up to two weeks.
Karioka Sweet Rice Balls
Category: world-cuisine
By mystinkypete

A Filipino family-favorite! These go fast at family gatherings. Can be served on skewers to prevent sticky fingers!

Ingredients:
1 cup rice flour
1 cup shredded coconut
¾ cup coconut milk
2 cups vegetable oil for frying
½ cup coconut milk
¼ cup brown sugar

Directions:
Mix rice flour, shredded coconut, and 3/4 cup coconut milk together in a bowl until dough is well mixed. Form dough into balls, about 1 tablespoon per ball. Heat oil in a pot over medium heat. Fry dough balls in the hot oil until lightly browned, about 5 minutes. Remove pot from heat and transfer balls to a paper towel-lined plate. Pour 1/2 cup coconut milk into a saucepan; bring to a boil. Stir brown sugar into hot coconut milk until liquid thickens, 2 to 3 minutes more. Remove saucepan from heat, cool coconut coating slightly, and dip balls into coating. Cool slightly before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 5 rice balls

Calories: 414
Fat: 25.4 g
Saturated fat: 15.8 g
Carbohydrates: 45.4 g
Sugars: 16.1 g
Dietary fiber: 2.9 g
Protein: 3.5 g
Sodium: 52.6 mg
Chicken Tikka Masala


Ingredients:
ground cumin, ground coriander, cayenne pepper, table salt, boneless skinless chicken breasts, plain yogurt, garlic cloves, fresh ginger, onion, garlic cloves, fresh ginger, serrano chili, tomato paste, garam masala, crushed tomatoes, sugar, table salt, heavy cream, fresh cilantro leaves

Directions:
This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.
FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element] and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt] and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce]. Stir in cilantro, adjust seasoning with salt, and serve.
Best Marinara
Category: side-dish
By Shannon

This is the absolute best recipe to use on tomatoes! I haven't tried it on spaghetti, but I recommend rotini or fusili. This is a marinara sauce, but better! Even my picky little sister loved it!

Ingredients:
2 tablespoons vegetable oil
1 cup chopped onion
2 cloves garlic, minced
2 stalks celery, chopped
1 ½ (28 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste

Directions:
Heat oil in large skillet over medium heat.  Stir in onion, garlic and celery and cook until soft.  Pour in tomatoes and tomato paste, stir, reduce heat and simmer 5 minutes.  Stir in parsley, basil, oregano, salt and pepper; simmer 15 minutes, uncovered.  Serve.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 servings

Calories: 143.4
Fat: 5.4 g
Saturated fat: 0.7 g
Carbohydrates: 23.5 g
Sugars: 5 g
Dietary fiber: 5.7 g
Protein: 5 g
Sodium: 494 mg
Traditional Gyros
Category: world-cuisine
By BetterCookingForSingleFathers

I absolutely love being able to make my own gyros at home! You have to try them!

Ingredients:
1 small onion, cut into chunks
1 pound ground lamb
1 pound ground beef
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon freshly ground black pepper
¼ teaspoon sea salt
boiling water as needed
12 tablespoons hummus
12  pita bread rounds
1 small head lettuce, shredded
1 large tomato, sliced
1 large red onion, sliced
6 ounces crumbled feta cheese
24 tablespoons tzatziki sauce

Directions:
Place onion in a food processor and blend until finely chopped. Transfer onion to a piece of cheese cloth and squeeze out the liquid. Place onion in a large bowl. Mix lamb, beef, garlic, oregano, cumin, marjoram, thyme, rosemary, black pepper, and salt with the onion using your hands until well mixed. Cover bowl with plastic wrap and refrigerate until flavors blend, about 2 hours. Preheat oven to 325 degrees F (165 degrees C). Place meat mixture in a food processor and pulse until finely chopped and tacky, about 1 minute. Pack meat mixture into a 7x4-inch loaf pan, ensuring there are no air pockets. Place loaf pan into a roasting pan and pour enough boiling water around the loaf pan to reach halfway up the sides. Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour off any accumulated fat and cool slightly. Thinly slice the gyro meat mixture. Spread 1 tablespoon hummus onto each pita bread; top each with gyro meat mixture, lettuce, tomato, red onion, feta cheese, and tzatziki sauce.

Prep time: 15 mins
Cook time: 45 mins
Total time: 3 hrs 15 mins
Yields: 12 servings

Calories: 424.8
Fat: 40.8 g
Saturated fat: 6.7 g
Carbohydrates: 42.8 g
Sugars: 4.1 g
Dietary fiber: 3 g
Protein: 22.4 g
Cholesterol: 60.6 mg
Sodium: 620 mg
Pear Crumb Pie


Ingredients:
pears, lemon juice, sugar, quick-cooking tapioca, flour, brown sugar, cinnamon, butter

Directions:
Prepare pastry for one 9" unbaked pie shell.
Combine pears, lemon juice, sugar, and tapioca.  Mix all together and turn into pastry-lined pie plate.
Prepare topping by combining flour, brown sugar, and cinnamon.  Cut in butter until crumbly.  Sprinkle crumbs on top of pear mixture.
Bake at 400F for 10 minutes.  Reduce heat to 350F and bake until nicely browned, about 40-50 minutes more.
Easy Strawberry Spinach Salad


Ingredients:
fresh strawberries, sweet onion, sugar

Directions:
In a small mixing bowl, stir together salad dressing and sugar until sugar is dissolved.
In a large mixing bowl, toss spinach, strawberries and onion.  Drizzle with dressing and toss to coat.
Asiago Peppercorn Ranch Dressing


Ingredients:
mayonnaise, lemon juice, onion powder, fresh coarse ground black pepper, Worcestershire sauce, asiago cheese, milk, salt

Directions:
Combine first six ingredients, mixing well.
Gradually add milk until desired thickness is reached.
Salt to taste.
For best results, let sit overnight for flavors to develop (I can't ever wait that long though!].
Enjoy! :].
Brown Sugar Bran Muffins


Ingredients:
wheat germ, ground flax seeds, milk, egg, vanilla, flour, white sugar, brown sugar, baking powder, salt, cinnamon, brown sugar, cinnamon, brown sugar

Directions:
In large bowl, soak raisin bran cereal in milk for 10 minutes., Add egg, oil, and vanilla.  Mix well., Add flour, wheat germ, flax seed, sugars, baking powder, and salt., Mix just until moistened.  Batter will be a little lumpy., Spoon mix into 12 greased muffin tins, filling each only 1/3 full., Sprinkle filling onto each muffin tin., Spoon rest of mix into muffin tins, filling until tins are 2/3 full., Sprinkle topping over muffins., Bake at 400°F for 20 minutes, or until done., Enjoy!  These freeze well.
Curried Fruit


Ingredients:
pineapple rings, maraschino cherries, butter, brown sugar, curry powder

Directions:
Drain fruit well on paper towels., Melt butter with sugar and curry and cook for 1 minute., Pour the butter mixture over the fruit in a covered, oven-proof dish., Bake covered for 1 hour at 325 degrees.
Blueberry Crisp


Ingredients:
brown rice, fresh blueberries, brown sugar, whole wheat flour, walnuts, brown sugar, ground cinnamon, margarine

Directions:
Preheat oven to 375 degrees F, then coat a 2-quart baking dish with nonstick cooking spray.
In a bowl, combine the THREE cups of cooked brown rice, blueberries & 3 tablespoons of brown sugar, then spoon the rice & berry mixture into prepared baking dish & set aside.
In a bowl, combine bran, flour, walnuts, remaining 1/4 cup of brown sugar & cinnamon, then, with a pastry blender, cut in the margarine until mixture resembles coarse meal.
Sprinkle this struesel over the rice & berry mixture, & bake 15-20 minutes or until thoroughly heated.
Most tasty served warm!
Linzertorte Cookies


Ingredients:
unsalted butter, sugar, salt, all-purpose flour

Directions:
In a large bowl of an electric mixer, cream the butter with the sugar, salt and egg yolk until smooth. Blend in the flour until the mixture blends into a smooth dough. Wrap the dough in a plastic bag and refrigerate 1/2 hour or up to two days.
Preheat the oven to 350 degrees. Roll out the dough on a lightly-floured surface to 1/8-inch thickness. Cut into circles and cut small shapes in the middle for the top cookies. Place on lightly-greased cookie sheets. Bake for 12 to 15 minutes.
To Assemble: spread jam on bottom cookies (no middle cut outs]. Sprinkle powdered sugar on the top cookies. sandwich bottom cookies with top cookies.
Chile Con Carne With Red Beans


Ingredients:
dried red kidney beans, salt, cold water, onions, scallions, garlic cloves, tomatoes, dried thyme leaves, ground cumin, chili powder, bay leaves, cilantro stems, rice, cilantro leaf

Directions:
Sort through the beans, removing and discarding any damaged ones, and rinse in a sieve under cold water. Place the beans, beef, salt, and water in a stockpot, and bring the mixture to a boil over high heat. (This will take about 10 minutes.] Reduce the heat to low, cover, and boil gently for 1 hour.
Add the onions, scallions, garlic, jalapeño, tomatoes (with sauce], thyme, cumin, chili powder, bay leaves, and cilantro stems. Bring the mixture to a boil over high heat, reduce the heat to low, cover, and boil gently for an hour. (The mixture will still be somewhat soupy].
To serve, spoon the chili over the rice, and sprinkle the cilantro leaves on top.
Christmas Brunch Casserole
Category: breakfast-and-brunch
By pamjlee

This recipe is great to prepare on Christmas Eve and bake on the morning of Christmas Day.

Ingredients:
1 pound bacon
2  onions, chopped
2 cups fresh sliced mushrooms
1 tablespoon butter
4 cups frozen hash brown potatoes, thawed
1 teaspoon salt
¼ teaspoon garlic salt
½ teaspoon ground black pepper
4  eggs
1 ½ cups milk
1 pinch dried parsley
1 cup shredded Cheddar cheese

Directions:
Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Add the mushrooms and onion to the skillet; cook and stir until the onion has softened and turned translucent and the mushrooms are tender, about 5 minutes. Grease a 9x13-inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish.  Sprinkle with salt, garlic salt, and pepper. Top with crumbled bacon, then add the onions and mushrooms. In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight. Preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 1 hour or until set.

Prep time: 40 mins
Cook time: 1 hr
Total time: 1 day
Yields: 4 to 6 servings

Calories: 493.8
Fat: 28.6 g
Saturated fat: 12.7 g
Carbohydrates: 31.9 g
Sugars: 6.3 g
Dietary fiber: 2.9 g
Protein: 28.1 g
Cholesterol: 217.3 mg
Sodium: 1518.4 mg
Baked Mushroom Bacon Pasta With Egg #Ragu


Ingredients:
spaghetti, bacon, sweet onion, egg, panko breadcrumbs, parmesan cheese

Directions:
Slice onion thinly. In a bowl, mix together panko bread crumbs and parmesan cheese.
Cook spaghetti followed by the package directions.
While the spaghetti is cooking, cook bacon in a non-stick skillet over medium heat until crisp. Drain on paper towels. Then chop bacons. Put the onions into the same skillet as the bacons were cooked and cook onion over medium heat until tender. Then stir in the pasta sauce. Reduce heat to medium-low and simmer for 1-2 minutes.
When the pasta has cooked, drain in a colander and put the pasta into the skillet. Toss to coat.
Transfer the pasta with the sauce into a serving ramekin (24 oz.]. Make a deep dent in the center and crack in egg into the dent. Sprinkle bacons then panko breadcrumbs mixture over the top and bake in preheated 400 degrees F oven for about 10 minutes until top is golden brown and egg white is set yet yolks is still runny or your desired doneness.
Sinful Banana Pudding
Category: desserts
By LINDA PAGE

No cook amaretto banana pudding

Ingredients:
2 (3.4 ounce) packages instant vanilla pudding mix
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 tablespoon lemon juice
½ cup amaretto liqueur
1 teaspoon vanilla extract
2 (8 ounce) containers frozen whipped topping, thawed
5  bananas, sliced
8 ounces vanilla wafer cookies

Directions:
In a large bowl, stir together pudding mix, milk and condensed milk until blended.  Stir in lemon juice, amaretto and vanilla until well combined.  Fold in whipped topping. In a large glass serving bowl, layer pudding mixture, bananas and cookies.  Chill until serving.

Prep time: 30 mins
Total time: 30 mins
Yields: 12 servings

Calories: 465.5
Fat: 14.3 g
Saturated fat: 9.8 g
Carbohydrates: 72.4 g
Sugars: 46.2 g
Dietary fiber: 1.7 g
Protein: 5.3 g
Cholesterol: 15.2 mg
Sodium: 345.5 mg