xiaoxl/recipe_data huggingface dataset:
Chinese Prawn Toast
Category: uncategorized
By lutzflcat

A popular and savory Chinese appetizer that's so very quick and easy to make. They're perfect for just about any occasion.

Ingredients:
8 ounces prawns, peeled and deveined
2 tablespoons sliced water chestnuts, drained
2 tablespoons green onions, chopped
2 teaspoons minced fresh ginger root
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon white sugar
1 large egg white
1 tablespoon cornstarch
2 teaspoons low-sodium soy sauce
1 teaspoon rice vinegar
½ teaspoon sesame oil
½ cup vegetable oil for frying
6 slices  white sandwich bread
2 teaspoons black sesame seeds
2 tablespoons sweet chili sauce

Directions:
Add prawns, water chestnuts, green onions, ginger root, garlic, salt, and sugar to a food processor. Whisk egg white, cornstarch, soy sauce, rice vinegar, and sesame oil together in a small bowl and drizzle over the top of the shrimp mixture. Pulse until smooth, but not pureed, into a prawn mousse. Trim crusts off the bread and equally spread the prawn mousse all the way to the edge of each bread slice. Cut diagonally into 12 halves, and lightly sprinkle with sesame seeds Add oil to a 10-inch skillet so that it's about 1/2 inch deep, and heat to 375 degrees F (190 degrees C) over medium-high heat. Add 4 of the toasts, prawn-side down, not crowding the pan. Fry until toast is golden brown, 30 to 45 seconds; flip and cook bread side for another 15 seconds. The toasts cook very quickly, so keep your eye on them. Repeat for next batch. Transfer to a paper towel-lined rack and serve warm with sweet chili sauce.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 12 servings

Calories: 153.3
Fat: 11.8 g
Saturated fat: 1.7 g
Carbohydrates: 8 g
Sugars: 1.5 g
Dietary fiber: 0.4 g
Protein: 4.3 g
Cholesterol: 25.7 mg
Sodium: 204.6 mg
Soy Sauce Substitute - Gluten Free


Ingredients:
low sodium beef broth, cider vinegar, molasses, ground ginger, black pepper, garlic powder, onion powder

Directions:
Combine all ingredients in a small sauce pan and boil uncover until reduced to 1/2 cup.
Store in refrigerator.
Stir/Shake before using.
Marshmallow Icing
Category: desserts
By Carol

You'll melt marshmallows in a double boiler on your way to making this great icing recipe and be glad you did it, too.

Ingredients:
2  egg whites
1 ½ cups white sugar
⅓ cup cold water
1 ½ teaspoons light corn syrup
1 teaspoon vanilla extract
1 cup miniature marshmallows

Directions:
Put egg whites, sugar, water and syrup in top of double boiler.  Beat until mixed well.  Place over rapidly boiling water.  Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised.  Remove from heat. Stir in marshmallows and vanilla.  Beat until they melt.

Yields: 2 layer cake

Calories: 116.1
Carbohydrates: 29.1 g
Sugars: 27.7 g
Protein: 0.7 g
Sodium: 13.3 mg
Homemade Banana Pudding Pie
Category: desserts
By Pat

I can't stand those instant banana puddings. This one is old and authentic!

Ingredients:
2 cups vanilla wafer crumbs
3  bananas, sliced into 1/4 inch slices
1 ½ cups white sugar
¼ cup all-purpose flour
2 cups milk
3  egg yolks
2 teaspoons butter
2 teaspoons vanilla extract
3  egg whites
¼ cup white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices. To Make Pudding: In a medium saucepan, combine 1 1/2 cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine. Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot. Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer. To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer. Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 1 9-inch pie

Calories: 504.1
Fat: 12.8 g
Saturated fat: 4.3 g
Carbohydrates: 92.1 g
Sugars: 52.2 g
Dietary fiber: 2.2 g
Protein: 7.2 g
Cholesterol: 84.4 mg
Sodium: 194.3 mg
Bruschetta Stuffed Chicken


Ingredients:
roma tomatoes, garlic cloves, basil leaves, olive oil, salt, fresh ground pepper, boneless skinless chicken breasts, mozzarella cheese

Directions:
Preheat oven to 375 degrees F.
Combine tomatoes, garlic, basil, balsamic vinegar and olive oil in a medium bowl.
Season with salt and pepper and fold together. Allow to marinate while you cut the chicken.
Carefully cut a pocket into the side of each chicken breast. Remove 1 cup bruschetta to a separate bowl and use that to carefully stuff about 1/4 cup bruschetta into each breast.
Arrange the breasts on a parchment lined sheet pan. Top each piece with a piece of mozzarella cheese.
Bake for 15-20 minutes, or until chicken registers 165 degrees when measured with a meat thermometer.
To serve, top with reserved bruschetta and more basil.
Hard Butterscotch Candy


Ingredients:
brown sugar, light corn syrup, water, salt, butter, vanilla extract

Directions:
Put sugar, corn syrup, water and salt into saucepan.
Stir over low heat until sugar is dissolved.
Increase heat and cook until thermometer registers 250 degrees F, firm ball stage.
Add butter; cook with occasional stirring until thermometer registers 300 degrees F (brittle stage].
Remove from stove.
Add vanilla extract.
Pour into buttered shallow pan, making a layer 1/4 inch deep.
While warm, crease into squares with a blunt knife.
When cold, break into pieces.
Emergency Garlic Bread
Category: appetizers-and-snacks
By CANDYLAND7

I stumbled upon this creation as I was needing some garlic bread but didn't have any French bread. You'd never know the difference!

Ingredients:
4  hot dog buns
4 teaspoons butter, or as needed
2 teaspoons garlic powder, or to taste

Directions:
Preheat your oven's broiler, or a toaster oven. Separate the bun halves, and spread butter onto the cut side of each one. Sprinkle some garlic powder over the butter. Broil or toast until golden brown, about 4 minutes.

Prep time: 5 mins
Cook time: 4 mins
Total time: 9 mins
Yields: 4 serving

Calories: 160.4
Fat: 5.9 g
Saturated fat: 3 g
Carbohydrates: 22.3 g
Sugars: 3 g
Dietary fiber: 1 g
Protein: 4.4 g
Cholesterol: 10.8 mg
Sodium: 235.1 mg
Barb's Broccoli-Cauliflower Salad
Category: salad
By Tom

This is a version of the classic broccoli salad with the addition of cauliflower. It can be prepared the day prior to serving, then served chilled or at room temperature.  Pecans can be used instead of sunflower seeds, if desired, and bacon lovers might want to add a few extra slices. . .

Ingredients:
12 slices bacon
1 head fresh broccoli, diced
1 head cauliflower, chopped
½  red onion, diced
¾ cup sunflower seeds
1 cup creamy salad dressing
1 ½ tablespoons white wine vinegar
¼ cup white sugar

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans. Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 418.9
Fat: 34.1 g
Saturated fat: 7.9 g
Carbohydrates: 20.2 g
Sugars: 13.3 g
Dietary fiber: 4 g
Protein: 10.2 g
Cholesterol: 38.6 mg
Sodium: 635.6 mg
Grandma's Rice Pudding


Ingredients:
milk, sugar, rice, evaporated milk, raisins, nutmeg, vanilla

Directions:
Pre-heat oven to 350.
Stir rice, milk and sugar in large, deep cookie sheet. and bake for 1 hour, stirring frequently.
Add raisins, nutmeg and vanilla and bake for an additional hour stirring frequently.
Top with whipped cream and or cinnamon if desired.
Strawberry Jam


Ingredients:
"fresh strawberries"

Directions:
Mix the pectin into the juice over a medium flame., after it comes to a boil mix in the fruit., remove from heat., jar and refrigerate at least 24 hours before eating, or, freeze and eat within a year., lasts 3 weeks in the fridge!
Garlic & Chili Prawns


Ingredients:
olive oil, rock salt, pepper, garlic cloves, peppercorn, oregano, curry powder, green chili peppers, red bell pepper, parsley, olive oil, oyster sauce, honey, vinegar

Directions:
Remove legs and antennaes from prawns.
In a bowl, mix sprite, rock salt, pepper -- add prawns in the marinade, refrigerate for 30 minutes.
For the sauce, heat olive oil in a non-stick pan, saute garlic red and green peppers.
Add oyster sauce, red pepper sauce, honey, vinegar, liquid seasoning, sesame oil, 1 tbsp minced parsley, peppercorn, oregano, curry powder and basil. Whisk until well mixed.  Put in a bowl and set aside.
In another non-stick pan, heat olive oil. Stir fry prawns for a minute, then pour 1/2 cup of the marinade.
Let marinade boil and simmer for 5 minutes.
Then pour in garlic & chili sauce -- mix well.
Serve hot!
Blackberry Jam Cake


Ingredients:
sugar, butter, margarine, eggs, unbleached all-purpose flour, cinnamon, baking soda, clove, nutmeg, butter, butter, margarine, brown sugar, milk, powdered sugar

Directions:
Cream together sugar and butter or margarine.
Beat in eggs.
Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition.
Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX] Turn into greased and lightly floured 9 x 9 x 2-inch baking pan.
Bake at 350 degree F. oven 25 minutes or until done.
Cool completely.
Frost with Carmel Icing.
CARMEL ICING:
In small saucepan, melt butter or margarine; stir in brown sugar.
Cook stirring constantly, til mixture bubbles; remove from heat.
Cool 5 minutes.
Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached.
Fruity-Veggie Cake


Ingredients:
self-rising flour, plain flour, baking soda, ground nutmeg, mixed spice, beetroot, walnuts, lemon, marmalade, eggs, sugar

Directions:
In a large bowl, mix together the first nine ingredients (flours through  jam].
In a separate bowl, mix together the eggs, oil and sugar.
Combine the wet and dry ingredients, mixing well.
Line 2 loaf pans with parchment paper or spray with cooking spray.  Fill with cake batter.
Bake in a preheated moderate oven 165° C (350° F] for 1 hr 45 minutes or until cooked right through - test with skewer.
If the top begins to brown too quickly place a sheet of foil over the cake and remove 15 minutes before the end of the cooking time.
Remove from the oven and place on a rack for 5 minutes then turn out and leave until cold before storing in an air-tight container.
Chickpea and Spinach Stew


Ingredients:
water, garlic cloves, seasoning salt, saffron thread, sweet paprika, ground cumin, ground cloves, fresh ground pepper, chickpeas, extra virgin olive oil, onion, tomatoes, golden raisin

Directions:
Pour the water into a large deep skillet and bring to a boil.
Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
Using the flat side of a large knife, mash the garlic to a paste with salt and saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.
Macaroni Pie
Category: main-dish
By TARASMOMMEE

This wonderful pie is a variation of macaroni and cheese.

Ingredients:
32 ounces elbow macaroni
3  eggs
3 cups milk
4 cups shredded Cheddar cheese
¼ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Beat eggs and milk together. Pour half of the cooked macaroni into 9x13 inch baking dish. Cover macaroni with  half of the cheese.  Pour remaining macaroni into baking dish leaving a little room at the top.  Cover with remaining cheese.  Pour egg mixture over macaroni.  Sprinkle with salt. Bake in a preheated over for an hour or until a knife inserted comes out clean.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 742.7
Fat: 25 g
Saturated fat: 14.1 g
Carbohydrates: 91.6 g
Sugars: 6.3 g
Dietary fiber: 5 g
Protein: 35.7 g
Cholesterol: 136.4 mg
Sodium: 490.1 mg
Easy Broccoli Parmesan


Ingredients:
fresh broccoli, lemon juice, mayonnaise, parmesan cheese

Directions:
"In a bowl, combine broccoli, onion flakes, lemon juice and mayonnaise.  Mix well.  Spoon into a shallow nonstick baking dish.  In another bowl combine cheese and breadcrumbs.  Sprinkle on top of broccoli mixture.  Bake in preheated 350 degree oven 10 to 12 minutes."
Fresh Apple Cake With Nut Topping


Ingredients:
sugar, brown sugar, shortening, buttermilk, eggs, cinnamon, baking soda, flour, nutmeg, clove, salt, apples, brown sugar, white sugar, cinnamon

Directions:
Preheat oven to 350 deg F.
Grease and lightly flour a 13 x 9 inch cake pan.
Mix together sugars, eggs and shortening.
Dissolve soda in buttermilk.
Mix together the dry ingredients, adding to the sugar mix alternately with the buttermilk.
After mixing the above well, fold in apples and pour into prepared cake pan.
Mix topping and sprinkle over batter.
Bake for 35- 45 minutes.
Mini Ham 'n' Cheese Frittatas


Ingredients:
lean ham, 2% cheddar cheese, eggs, chives, nonfat milk, salt, pepper

Directions:
Divide ham evenly among eight muffin cups coated with cooking spray; top with cheese.
In a large bowl, beat eggs and whites.
Beat in the chives, milk, salt and pepper. Pour over cheese, filling each muffin cup three-fourths full.
Bake at 375° for 22-25 minutes or until a knife inserted near the center comes out clean.
Carefully run a knife around edges to loosen; remove from pan.
Serve warm.
Easy Shrimp and Crab Cakes


Ingredients:
butter, mayonnaise, garlic powder, lump crabmeat, shrimp, English muffins, mayonnaise, horseradish, ketchup

Directions:
Mix butter, cheese, mayo, garlic powder, jalapeno and Old Bay together.
Add crab and shrimp.
Spread onto muffins (I use quite a bit].
Freeze on cookie sheet. When frozen put in zip-lock baggies.
Bake frozen in 400 degree oven for 12 minutes.
Broil on low for 3 to 5 minutes until browned on top.
Cut into fourths, serve with my sauce, cocktail or tarter sauce.
Wasabi Salmon


Ingredients:
soy sauce, wasabi paste, salmon fillets, mayonnaise

Directions:
Preheat broiler or grill.
Combine soy sauce and 1/2 tsp wasabi paste; mix well.  Spoon mixture over salmon with skin side down.  Place salmon, skin side down, on grill over medium heat or rack of broiler pan.
Grill or broil 4 to 5 inhces from heat source for about 8 minutes.  Salmon should be flakey.
Meanwhile, combine mayonnaise and remaining 1 tsp of wasabil paste & mix well.  Taste and add more wasabi if desired.  Transfer salmon to serving plates and top with mayonnaise mixture.
Portuguese Chicken With Chorizo and Clams


Ingredients:
chicken legs, paprika, chorizo sausage, canola oil, yukon gold potatoes, onion, garlic cloves, clams, kale leaves, fresh parsley, fresh chives, olive oil

Directions:
Heat the oven to broil and place the red peppers, skin-side up on a baking sheet for approximately 10 minutes or until all the skin is blackened.
Remove the red peppers from the oven and place them in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. The skin will then be easy to peel off.
Reduce the heat of the oven to 350 degrees F.
Meanwhile, place the chicken in a bowl and add the smoked paprika, paprika, chorizo, salt, pepper and mix well.
In a pan, heat the canola oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the potatoes and onions and stir.
Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper.
Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender.
Remove from oven. Add the clams and kale. Cook for another 10 minutes.
Remove and plate, garnishing with fresh parsley, chives, a drizzle of olive oil and some crusty (Portuguese] bread on the side.
Cook's Notes:
Chorizo can be replaced by bacon cut in pieces. Kale can be replaced by baby spinach.
Hungarian Cauliflower Soup


Ingredients:
cauliflower, butter, flour, paprika, salt, parsley, sour cream, chicken bouillon cube, eggs, sour cream, flour

Directions:
Break cauliflower into sections removing tough fibers.
Add enough water to cover. Cook until tender. (I used frozen.].( mash up when cooked ].
I added chicken boullion cube and 1 teaspoon dried parsley; if using the fresh parsley, put it in with the dumplings.
( i would add the dumplings here before the roux ].
Make roux with butter, flour, paprika, and salt.(add when noodles are floating ].
Add to soup gradually, stirring frequently.
Add sour cream right before you add dumplings.( or just sour cream ].
Make dumplings: Blend eggs, sour cream, and flour together; do not beat. Drop by 1/2 teaspoons into soup for last 10 minutes cooking. Cover. Cook on very low heat.
Peanut Butter Krispies Treats


Ingredients:
corn syrup, sugar

Directions:
Grease 13 x 9 inch baking pan., In large saucepan over low heat stir together first three ingredients., Stirring constantly, bring to a boil and boil 3 minutes., Remove from heat., Add cereal, toss and coat with cooked mixture until coated well., Quickly press into pan., Cool, then cut into squares.
Lamb Kokkinisto (Greek Lamb Stew)


Ingredients:
lamb shanks, dried oregano, sea salt, fresh ground pepper, cinnamon, olive oil, red onion, carrot, garlic cloves, red wine, chopped tomatoes, cinnamon stick, bay leaves, fresh thyme, sea salt, orzo pasta, pasta

Directions:
Rinse the lamb in cold water, pat dry with a paper towel, then coat with 1 tablespoon olive oil.
In a small bowl, combine the oregano, salt, pepper, and cinnamon to create a dry rub. Rub this mixture on the lamb coating all sides.
Heat 3 tablespoons olive oil in a large dutch oven pot over medium high heat. Add the lamb to the pot. Brown the lamb on all sides (approx 1-2 mins per side].
After the lamb is browned on all sides, transfer the lamb to a plate and allow to rest while you prepare the sauce and preheat the oven. Note: You may turn the stove off at this point, but do not throw out the oil nor clean the pan yet.
Preheat your oven to 300 degrees farenheit (or if you prefer to use a crockpot, start preheating your crockpot].
Dice the onion, carrot, and garlic. In the same pan that was used for the lamb, cook the onion, carrot, and garlic on medium heat until soft (approximately 5 minutes]. Then add the red wine, tomatoes, cinnamon, bay leaves, thyme, and salt to the pot. Stir. Reduce the heat to low to simmer for 5 more minutes.
Submerge the lamb in the pot with the tomato sauce, cover with a lid and cook slowly in your oven or crockpot until lamb reaches a safe temperature (145-medium rare, 160-medium, 170-well done]. Oven time at 300 degrees is approximately 1 and 1/2 hours.
When the lamb is done cooking, remove from oven and skim the fat off the top and throw away.
(Optional] Serve over a bed of hilopitaki or orzo pasta.
Slow-Cooker Beef Tips and Noodles


Ingredients:
beef broth, fresh mushrooms, onion

Directions:
Place beef in the slow cooker.
Combine mushroom soup, onion soup mix and gravy mix in a bowl until well blended. Stir in beef broth.
Add mushrooms and onions to mixture, then pour over beef.
Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours.
Cook egg noodle according to directions on package.
Spoon beef mixture over hot noodles and serve.
Bacon Roasted Potatoes


Ingredients:
fingerling potato, bacon, fresh rosemary

Directions:
Preheat the oven to 400 degrees F.
Wash the potatoes and boil them until just tender, 10 to 15 minutes. Cut in half. Meanwhile, in a pan, cook the bacon until crispy. Drain the potatoes and place them in an oven-safe pan with the bacon, bacon fat, and rosemary sprigs. Season with salt and pepper.
Bake in the oven for about 20 to 25 minutes, remember to stir the pan once or twice so that the potatoes are evenly browned and the bacon fat completely coats the potatoes.
Picnic Beans & Wienies Comfort Cafe Style


Ingredients:
onion, butter, flour, catsup, seasoning salt, brown sugar

Directions:
Melt butter in large saute pan on medium heat.  Saute onions until translucent., Add hot dogs and cook until browned, stirring frequently., Add flour to pan and mix thoroughly., Add beans, catsup, relish, horseradish sauce, salt, sugar and orange juice., Cook until thickened to your preference., Chill until ready to go.
Quick Garlic and Herb Chicken


Ingredients:
fresh garlic, ground paprika, zucchini, salt

Directions:
Start two pans on the stove top, in both, heat 1 tbsp olive oil in a skillet on med-high with 1/2 tbsp fresh chopped garlic.
When heated, add chicken to one pan and begin cooking the vegetables in the second pan.
Stir or flip the chicken and continue to cook until exterior of chicken has turned white.
When the chicken has turned white, combine the two pans.  Then add 1/2 tbsp fresh chopped garlic, paprika, red pepper and garlic and onion medley.
Stir until thoroughly cooked and salt to taste.
Be sure to cook until chicken is thoroughly cooked (how long will depend on how high of a heat your stove is set to] but mine took about 5 minutes.  If the chicken cooks too long it will be tough.
Serve immediately while warm.
Mommom Faiella's Italian Sausage Scallopini


Ingredients:
tomato sauce, italian sweet sausage, onion, green peppers, white button mushrooms, salt, oregano, parsley flakes, garlic powder, water, sugar, cooked rice

Directions:
Mix all of the above together except the last two ingredients.
Bring the mixture to a boil.
Add the 1 teaspoon of sugar and stir in it well.
Then immediately lower the burner to a simmer with the lid on the pot slightly ajar.
Cook for 1 1/2 hours, stirring occasionally all of the way to the bottom.
*If you didn't add enough water from the beginning, you might need to add a little more water during the cooking time - you just have to judge if it looks like it cooked down too much. It should be liquidy, but more on the thick liquid side, not watery.
When finished cooking, serve it over the cooked rice.
Chinese Spiced Fruit Salad


Ingredients:
mango, banana, strawberry, apple, Splenda sugar substitute, Chinese five spice powder, vanilla extract, lemon juice

Directions:
Combine all in a bowl and mix, or cover and shake to mix.  Let it marinate for a few hours in the ‘fridge.
Keep in refrigerator until serving.
NOTE:  Bananas may turn brown after a day, but they are fine-- salad keeps well over a few days.