xiaoxl/recipe_data huggingface dataset:
Mint-Chocolate Chip Cake
Category: desserts
By mrs.embee

Don't be intimidated by the long ingredient list - this recipe includes the mint-chocolate chip cake, frosting, and ganache in one place! This impressive cake presents well and is great for a crowd, as a small piece goes a long way.

Ingredients:
2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2  eggs
1 cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup boiling water
1 teaspoon peppermint extract
½ cup milk
1 cup butter, softened
1 (32 ounce) package confectioners' sugar
½ teaspoon green gel food coloring, or as needed
1 cup miniature semisweet chocolate chips
½ cup butter, softened
10 (1 ounce) squares semisweet chocolate

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract; mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely. While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners' sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside. Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set. Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency. Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes. Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 35 mins
Yields: 1 9x13-inch cake

Calories: 751.6
Fat: 34.8 g
Saturated fat: 17.7 g
Carbohydrates: 112.2 g
Sugars: 96.4 g
Dietary fiber: 3.6 g
Protein: 5.6 g
Cholesterol: 70.8 mg
Sodium: 453.1 mg
Mango, Banana and Blueberry Salad


Ingredients:
mango, bananas, blueberries, fresh lemon juice, nonfat yogurt, honey, candied ginger

Directions:
Combine dressing ingredients and pour it over salad., Serve on watercress, if desired.
Creamy Poblano Mac & Cheese


Ingredients:
butter, onion, red bell pepper, tomatoes, garlic clove, salt, pepper, milk, monterey jack and cheddar cheese blend, elbow macaroni, fresh cilantro leaves

Directions:
Heat the butter in a 3 quart saucepan over medium-high heat.
Add onion and red pepper and cook for  5 minutes or until the vegetables are tender, stirring occasionally.
Add tomato and garlic to the saucepan and cook and stir for 1 minute.
Season with salt and pepper.
Stir in the soup and milk and heat to a boil.
Remove the saucepan from the heat.
Add the cheese and stir until melted.
Stir in the macaroni.
Sprinkle with the cilantro if desired.
Soft Snickerdoodles


Ingredients:
sugar, ground cinnamon, eggs

Directions:
Preheat oven to 375 ºF., Grease cookie sheets., Combine sugar and cinnamon in small bowl., Combine cake mix, eggs and oil in large bowl., Stir until well blended., Shape dough into 1 inch balls., Roll in cinnamon-sugar mixture., Place balls 2-inches apart on cookie sheets., Flatten balls with bottom of glass., Bake at 375 ºF for 8 to 9 minutes or until set., Cool one minute on cookie sheets., Remove to cooling rack to cool completely.
Get Your Quick Fix Peanut Butter Cookie


Ingredients:
crunchy peanut butter, sugar, Egg Beaters egg substitute

Directions:
Preheat oven to 350 degrees.
Combine all ingredients and shape into a giant cookie on a greased cookie sheet. Press a pretty pattern into the cookie with a fork and sprinkle with sugar.
Bake for 10 minutes.
Koko #5FIX


Ingredients:
eggs, green onions, saffron, salt

Directions:
"Mixe all the ingredients very good, heat vegtable oil in a pan and use an small cup for massuring  the mix so you have same size Koko evey time. flip it on the other side and make light golden Kokos. sarev with slice of tomatos,and pickls."
Sugared Pecans


Ingredients:
water, sugar, salt, cinnamon, pecan halves

Directions:
Combine sugar, salt, and cinnamon Beat egg white and water to a froth.
Dip pecan halfs in egg white froth.
Then dip in sugar mixture.
Place in a shallow pan And bake@ 300 degrees for up to 30 to 45 minutes, stirring every 15 minutes.
Careful not to burn.
let cool till warm and enjoy.
Chili Con Elote (Chili With Corn)


Ingredients:
onions, garlic cloves, sweet pepper, tomato paste, corn, kidney beans, cumin, paprika, chili powder, black pepper

Directions:
Chop the onion and garlic and fry gentle for a few minutes.
Chop the bell pepper, add to the pan and fry for 2-3 minutes longer.
Add the stock and tomato paste and bring to the boil. Add the corn and lower the heat to a simmer.
Mash half of the beans and add both the mashed and the whole beans to the pan.
Stir and simmer for 15 minutes.
Serve.
Greek Chicken (Crockpot)


Ingredients:
skinless chicken breasts, tomato sauce, tomato puree, ripe olives, fresh garlic, lemon juice, oregano, onion, white wine, rice

Directions:
Preheat your oven to 350°F.
Spray a large baking dish with cooking spray and place chicken in dish, season lightly with salt and pepper.
Bake in 350 degree oven for 45 minutes to 1 hour.
Meanwhile, combine all other ingredients except rice (including salt and pepper to taste] and stir until well combined.
Put chicken and sauce in a crockpot on low heat and cook for at least 4 hours to blend flavors.
Before serving cook rice according to package directions.
Serve chicken and sauce over rice.
Sweet Gravy
Category: side-dish
By busymom

This is a wonderful treat that we would make the daycare kids on cold mornings! 'Grandma' (an older woman who cooked for us) showed me how to make it.  So easy and so yummy!

Ingredients:
1 cup white sugar
¼ cup all-purpose flour
1  egg, beaten
3 cups milk
1 teaspoon vanilla extract
1 tablespoon butter

Directions:
Whisk together the sugar and flour in a saucepan. Stir in the egg, then gradually mix in the milk until well blended. Bring to a boil, stirring constantly. As soon as it boils and becomes thick, remove from the heat and stir in the vanilla and butter. Spoon over biscuits or toast and enjoy!

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 3 cups

Calories: 120
Fat: 2.6 g
Saturated fat: 1.5 g
Carbohydrates: 21.6 g
Sugars: 19.6 g
Dietary fiber: 0.1 g
Protein: 2.8 g
Cholesterol: 22.9 mg
Sodium: 37.7 mg
Nana's Oatmeal Chocolate Chip Cookies


Ingredients:
raw sugar, brown sugar, butter, eggs, baking soda, salt, whole wheat flour, old-fashioned oatmeal

Directions:
Mix sugars, butter and Crisco together.  Add eggs.  Mix in soda, salt and flour.  Add oats and chocolate chips last.
Cook at 350 for 8-10 minutes.  I always eyeball the cookies and take them out when they're just turning golden but still seem a little jiggly so they stay soft once they've hardened.
Sweet Potato Casserole


Ingredients:
sugar, salt, eggs, butter, milk, vanilla, brown sugar, flour, pecans, butter

Directions:
Preheat oven to 350°F.
Mix all main recipe ingredients together with a mixer. Pour into a large greased casserole pan.
Mix all topping ingredients together and crumble on top of sweet potato mixture. Bake for approximately 35 minutes.
Green Onion-Parmesan Popovers


Ingredients:
unsalted butter, unsalted butter, parmesan cheese, parmesan cheese, eggs, green onions, all-purpose flour, salt

Directions:
Preheat oven to 375°F.
Brush twelve 1/3-cup (standard] nonstick muffin cups or six 1-cup (large] nonstick muffin cups with 3 tablespoons melted butter; dust with 2/3 cup cheese.
Beat eggs to blend in large bowl.
Beat in milk and green onions, then remaining 1/2 cup melted butter.
Blend flour, salt, and remaining 1/2 cup cheese in medium bowl; gradually whisk into egg mixture (some small lumps may remain].
Divide batter among muffin cups.
Bake popovers without opening oven 'til puffed and crusty brown, about 38 minutes for small, 48 minutes for large; turn out of pan and serve hot.
Makes 12 small or 6 large.
Crock Pot Onion Potatoes


Ingredients:
potatoes, olive oil, salt, pepper, garlic, onion, green pepper

Directions:
Combine potatoes and oil in plastic bag or large mixing bowl., Add remaining ingredients., Pour into slow cooker., Cover and cook on low for 6 hours or 3 hours on high.
Blueberry Buckle


Ingredients:
shortening, sugar, egg, all-purpose flour, baking powder, salt, milk, fresh blueberries, cinnamon

Directions:
Cream shortening and sugar; add egg; beat until fluffy.
Sift dry ingredients together; add alternately with milk.
Spread in greased 11x7x1 1/2 inch pan.
Top with blueberries.
Sprinkle with cinnamon crumbs.
Bake at 350 for 45 minutes. Cut in squares.
Moroccan Chickpea Soup


Ingredients:
dried garbanzo beans, fresh parsley, fresh ground pepper, powdered saffron, turmeric, ground ginger, ginger, ground cumin, onion, tomato paste, harissa, cayenne pepper, lamb stock, carrots, salt, fresh lemon juice, fresh cilantro

Directions:
Soak the dried chickpeas overnight and drain or if using canned chickpeas, rinse and drain thoroughly.
Combine the chickpeas with all the other ingredients except the salt, lemon juice, and cilantro and bring to an almost boil.
Reduce heat and simmer partially covered, for 1 1/2 hours, until the beans are tender, less time if using canned chickpeas. Add salt to taste.
Remove 2 cups of the soup mixture and puree in a blender, return to the pot and mix well.
(Or use an immersion blender to facilitate.].
Just before serving, stir in the lemon juice  and garnish with fresh cilantro.
Adjust seasonings.
The soup will keep in refrigerator 3 to 5 days.
Freezes well.
Garlic Potatoes
Category: side-dish
By yummymummy86

Yummy and easy to make garlic potatoes will make them come back for seconds.

Ingredients:
1 ½ pounds red potatoes, cut into large chunks
1 clove garlic, halved lengthwise
½ cup milk
1 teaspoon salt
1 tablespoon chopped fresh parsley

Directions:
Place the potatoes and garlic into a large pot, and just cover with salted water. Bring to a boil; reduce heat to low, and cover. Simmer until very tender, about 20 minutes. Drain.  Allow to steam dry for a minute or two. Return the potatoes to the pot. Pour in milk, and season with salt; mash until smooth. Stir in the parsley.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 90.7
Fat: 0.6 g
Saturated fat: 0.3 g
Carbohydrates: 19.2 g
Sugars: 2.1 g
Dietary fiber: 2 g
Protein: 2.9 g
Cholesterol: 1.6 mg
Sodium: 403.2 mg
Oatmeal Cookies


Ingredients:
egg, flour, vanilla extract, sugar, salt, margarine

Directions:
Preheat oven to 350 degrees fahrenheit.
gather 2 cookie sheets.
soften margarine.
Place all ingredients into a large mixing bowl.
Mix until the color and texture is even throughout.
Scoop a spoon full of cookie dough onto an UNGREASED cookie sheet, do this until all dough is gone, you may use multiple cookie sheets.
Place in oven on the middle rack.
Bake for around 13-18 minutes.
New England Doughnuts


Ingredients:
shortening, butter, vanilla, flour, salt, cream of tartar, sugar, nutmeg, cinnamon, baking soda

Directions:
Heat oil to 350°F.
Beat egg yolks until lemon colored,add sugar, then add in milk, vanilla, cream of tartar, and melted shortening.
Sift together flour, salt, soda, nutmeg and cinnamon in large bowl.
Add wet ingredients and mix until sticky dough forms.
Turn dough out onto floured surface and roll out to 3/4 inch thick.  Cut with doughnut cutter -- flouring surface to prevent sticking, and drop into hot oil.
cook 2-3 minutes turning in oil until both sides are a nice dark golden brown.
Drain on paper towels to cool and frost with powdered sugar.Enjoy!
Awesome Grilled Walleye (Scooby Snacks)
Category: seafood
By bowtecha

I got this recipe from a guy I fish with up north, I love them; they are absolutely great, and I can't get enough of them. We call them 'Scooby Snacks' and usually have them around the campfire. Be sure your foil is good and sealed. When done, it will be puffed up like a pillow! You can use any white, flaky fish in place of walleye fillets.

Ingredients:
1 pound walleye fillets
2  12x12-inch squares aluminum foil
5 tablespoons butter, melted
1 pinch seasoned salt, or to taste
1 pinch garlic and herb seasoning blend (such as Mrs. Dash®), or to taste

Directions:
Preheat an outdoor grill for medium-high heat. Place walleye, skin-side down, in the center of one aluminum foil square. Brush fillet with butter; season with seasoned salt and garlic and herb seasoning blend. Place second aluminum foil square over the fish and fold edges of the two pieces of foil together to form a secure packet. Cook on the preheated grill until fish flakes easily with a fork, about 7 minutes per side.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 466
Fat: 31.6 g
Saturated fat: 18.8 g
Carbohydrates: 0.1 g
Protein: 43.7 g
Cholesterol: 271.4 mg
Sodium: 434.8 mg
Saucy Burritos


Ingredients:
carrots, tomato sauce, diced tomatoes, olive oil, bell peppers, onions, garlic cloves, sugar

Directions:
Spray 9x13 pan with cooking spray.  Arrange frozen burritos in a single layer.  Bake according to conventional cooking instructions on package minus 10 minutes.  I used El Monterey family pack of 8 frozen burritos and cooked uncovered for 30 minutes at 375 degrees.
Place olive oil in large frying pan.  Cook onions and peppers with southwest and Italian seasonings till soft and starting to brown on medium heat.  About 10 minutes.
Puree drained carrots in blender with tomato sauce until smooth.
Add contents of blender to veggies in frying pan.  Add garlic and can of diced tomatoes.  Stir and taste for seasonings.  Might need a pinch of sugar if it is too tart?.
When time is up on the burritos spread saucy veggies on top of burritos.  Place back in oven for remainder of cooking time on your package.  (Mine was 10 more minutes, uncovered for a total of 40 minutes at 375.].
Bread Machine Bagels
Category: bread
By Cristy Chu

Quick and easy bagels you can make with your bread machine! You can use whatever topping that you wish, many like poppy seeds.

Ingredients:
1 cup warm water (110 degrees F/45 degrees C)
1 ½ teaspoons salt
2 tablespoons white sugar
3 cups bread flour
2 ¼ teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1  egg white
3 tablespoons poppy seeds

Directions:
Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar. Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes. Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings. Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.

Prep time: 30 mins
Cook time: 3 hrs 25 mins
Total time: 3 hrs 55 mins
Yields: 9 bagels

Calories: 50.1
Fat: 1.3 g
Saturated fat: 0.1 g
Carbohydrates: 8.8 g
Sugars: 7.4 g
Dietary fiber: 0.5 g
Protein: 1.4 g
Sodium: 404.4 mg
Red Wine Sweet Potato Valentine Soup


Ingredients:
onion, garlic cloves, fresh ginger, ground coriander, cumin, garam masala, cayenne pepper, red cabbage, sweet potato, vegetable broth, diced tomatoes, red wine, salt, peanut butter, lemon juice, cilantro, peanuts

Directions:
Heat oil over medium heat and add onions.  Saute until translucent.
Add garlic and ginger.  Saute for two additional minutes.
Add spices, cabbage, sweet potatoes, broth, tomatoes, wine and salt.
Cover and bring to a boil.  Simmer covered for 15 minutes, stirring occasionally.
Check sweet potatoes for tenderness.  When done, remove soup from heat and stir in peanut butter.  When melted add lemon juice just to combine.
Serve topped with cilantro and peanuts.
Garlic and Herb Marinade for Steak


Ingredients:
Worcestershire sauce, olive oil, apple cider vinegar, fresh herb, garlic, salt

Directions:
MIX ALL INGREDIENTS IN A BOWL.  RESERVE 1/4 CUP OF MARINADE; REFRIGERATE.  MARINATE YOUR STEAK(S] IN REFRIGERATOR 3-24 HOURS.  REMOVE STEAK(S]; DISCARD MARINADE.  GRILL OR BROIL STEAK(S], BRUSHING WITH RESERVED MARINADE UNTIL DONE. THIS MAKES 1 CUP OF MARINADE.
****BEFORE GRILLING, I LIKE TO SPRINKLE BOTH SIDES OF MEAT WITH A PINCH OF COARSE SALT AND CRACKED BLACK PEPPER****.
Raisin Molasses Sugar Cookies


Ingredients:
shortening, sugar, molasses, egg, vanilla extract, all-purpose flour, baking soda, cinnamon, ground cloves, ground ginger, salt, raisins, walnuts, sugar

Directions:
Preheat oven to 375°.
In large bowl, cream together shortening and 1 cup sugar.
Add molasses, egg, and vanilla; beat until well blended.
In a seperate bowl combine flour, baking soda, cinnamon, cloves, ginger and salt.
Stir flour mixture into molasses mixture; mix well.
Stir in raisins and walnuts.
Form into 1-inch balls and roll in additional 1/4 cup sugar.
Place 2-inches apart on cookie sheet.
Slightly flatten with the bottom of glass.
Bake for 8 to 10 minutes or until golden brown.
Let stand on cookie sheet for 1 minute.
Remove to wire rack and cool.
*If cookie dough is too soft to handle, cover and freeze for 10 before rolling into balls.
Vegetarian Moussaka Kugel inspired by S'kar's Eggplant and Green


Ingredients:
eggplant, salt, onion, garlic, green pepper, paprika, hot paprika, egg, salt, tomato paste

Directions:
Peel and cube eggplant.
Rinse well and place in pot of water with 1/4 tspn salt.
Simmer until tender, about 15 minutes.
While the eggplant is cooking, fry the onion, garlic and peppers in 1 Tbspn oil till just starting to brown.
Drain the eggplant in a strainer and mash it with a potato masher to make a mush and drain excess water.
Place eggplant in frying pan with peppers.
Add 1 Tbspn oil, tomato paste, seasoned bread crumbs, and seasoning (paprika and spicy].
Add salt to taste.
Remove from heat and let cool slightly.
Add egg.
Oil a pyrex round or square dish with remaining 1 Tbspn of oil.
Place eggplant mixture in it.
Bake for 45 minutes at 350 or microwave on high for about 12 minutes.
Pa Pa's Coq Au Vin


Ingredients:
boneless chicken breasts, all-purpose flour, water, bacon, button mushrooms, red wine, brandy, onion, celery, carrots, garlic cloves, thyme, bay leaf

Directions:
Add the flour to a 1 gallon plastic bag and lightly season with salt and pepper. Place the chicken pieces, a few at a time, into the bag and shake to coat all of the chicken. Remove the chicken from the bag to a plate to rest.  Recoat chicken if needed.
Add the 2 tablespoons of water to a large, 12-inch pan or cast-iron skillet over medium heat along with the diced bacon. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the bacon from the pan and set aside.
Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Remove the chicken and brown onions, mushrooms, celery and carrots in the bacon fat.  Transfer the chicken and vegetables into a 7 to 8-quart Dutch oven and refigerate.
Next day remove pot and heat in a 325 F oven until chicken is 170F internally.
Meanwhile, add 1/4 to 1/3 cup of reserved flour to 1/4 cup reserved bacon fat and stir continuously over medium heat until mahogony colored.  Don't burn.
Using a partially opened lid or a strainer, pour the pot's liquid into a pan and mix in roux until desired thickness.  Taste carefully and adjust seasonings.
Return sauce to pot and either serve from pot or place everything into a large, casserole type serving dish.
Tasty Seasoned Oyster Crackers
Category: appetizers-and-snacks
By JulieCC

A wonderful seasoned oyster cracker recipe similar to others, but with different quantities and ingredients.  So great as a snack or on salads.  My kids love them!  Quick, easy, and tasty!

Ingredients:
¾ cup canola oil
1 (1 ounce) package ranch dressing mix
½ teaspoon dried dill weed
1 teaspoon lemon pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
½ teaspoon seasoned salt
¼ teaspoon ground white pepper
2 (16 ounce) packages oyster crackers

Directions:
Preheat oven to 275 degrees F (135 degrees C). In a large bowl, mix the canola oil, ranch dressing mix, dill, lemon pepper, granulated garlic, onion powder, seasoned salt, and white pepper until thoroughly combined. Gently mix the crackers with the seasonings, tossing to coat the crackers with the seasoned oil. Spread the crackers out onto a jelly roll pan in a single layer. Bake in the preheated oven until the crackers are very lightly browned at the edges, 15 to 20 minutes, stirring to bake other sides halfway through cooking. Allow to cool completely before storing in airtight canister or resealable plastic bag.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 pounds

Calories: 169.2
Fat: 8.4 g
Saturated fat: 0.9 g
Carbohydrates: 20.5 g
Sugars: 0.2 g
Dietary fiber: 0.9 g
Protein: 2.6 g
Sodium: 390.3 mg
Cheesecake in the Jar


Ingredients:
cheese, yogurt, caster sugar, lime juice, white grapes, water, sugar, vanilla, cornstarch, amaretti

Directions:
For the sauce bring 2 tablespoons of water, sugar and white grapes to a boil. Cook for about 4 minutes over low heat. The grapes should only be soften.
Remove the grapes from the liquid with a slotted spoon and set aside.
Dissolve cornstarch in the remaining tablespoon of water and add to liquid stirring constantly and cook until sauce thickens (about 3 to 5 minutes].
Remove from heat, add vanilla extract and stir. Add the white grapes and set aside to cool completely.
Make the cheesecake cream. In the food processor or with handheld mixer, mix the two types of cheese and caster sugar until smooth and foamy.
Add yogurt and lime juice and mix until combined.
Assembling: Divide the white grapes sauce into four glasses. Top with the cheesecake cream and top each with 5 Amaretti (crumbled].
NOTE: I suggest to make the white grapes sauce 1 day in advance. Keep it in the fridge until use.
Banana Fruit Salad


Ingredients:
banana, lemon juice, icing sugar

Directions:
Serve the fruit into 2-4 bowls.
Beat the egg white (if using] until foamy and then add the bananas, lemon juice, icing sugar until it forms stiff peaks and use this mixture to top the fruit.
I just beat the bananas, sugar and lemon juice and top over the fruit.