xiaoxl/recipe_data huggingface dataset:
Apple Cheddar Walnut Toasts


Ingredients:
tart apple, sharp cheddar cheese, walnut pieces, black pepper

Directions:
Preheat the broiler. Place the bread slices on a baking sheet and toast lightly on both sides under the broiler.
Remove toast from broiler and place 2 apple slices on each toast. Mound the cheese on top. Press the walnut pieces into the cheese. Now return to the broiler until cheese and walnuts are lightly browned.
Sprinkle with black pepper, if  desired. Serve and enjoy!
Sweet and Smoky Slow-Cooked Pulled Pork Loin
Category: main-dish
By Sarah Meedel

This makes a massive batch of pulled pork that is great for cook-outs, potlucks, parties for a sizable group, or for lunches and dinners with plenty of extras to freeze and reheat. Substitute any other diet soda; the soda is used as a substitute for brown sugar. Dish can be served by itself or 'sloppy joe' style on hamburger buns.

Ingredients:
3 (1 1/2 pound) pork tenderloins
4 cups chopped onions
1 (18 ounce) bottle hickory smoke-flavored barbecue sauce
1 (14.5 ounce) can crushed tomatoes
½ (12 fluid ounce) can or bottle diet pepper-type soda (such as Diet Dr Pepper®)
¼ cup reduced-sodium Worcestershire sauce
2 tablespoons minced garlic
2 tablespoons liquid smoke flavoring
1 teaspoon paprika
½ teaspoon red pepper flakes
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

Directions:
Cut each pork tenderloin into 4 pieces and place into a slow cooker; set to High. Stir onions, barbecue sauce, crushed tomatoes, diet soda, Worcestershire sauce, garlic, liquid smoke flavoring, paprika, red pepper flakes, cinnamon, and nutmeg in a bowl; pour mixture over pork tenderloin pieces. Cover and cook until tenderloin pieces begin to shred at the edges, 3 to 4 hours. Shred meat using 2 forks; reduce slow cooker setting to Low and cook 1 more hour.

Prep time: 20 mins
Cook time: 4 hrs
Total time: 4 hrs 20 mins
Yields: 24 servings

Calories: 148
Fat: 4.5 g
Saturated fat: 1.3 g
Carbohydrates: 9.9 g
Sugars: 6 g
Dietary fiber: 1.1 g
Protein: 16.1 g
Cholesterol: 47.5 mg
Sodium: 321.9 mg
Marinated Olives


Ingredients:
kalamata olives, nicoise olives, green olives, extra virgin olive oil, yellow bell pepper, red onion, garlic, Italian parsley, Greek oregano, rosemary, white pepper, fine sea salt

Directions:
In a large bowl combine olives, olive oil, peppers, onions, mushrooms, garlic and toss to coat.
Add fresh Fresh parsley, Fresh Greek oregano, Creole seasoning, Fresh Rosemary, French Thyme,  Fine Sea Salt, white pepper and Rice Wine Vinegar.
Toss the mixture until well coated and cover with plastic.
Stir the olive every hour for 3 hours.
Serve Marinated Olives at room temperature. The olives should be chilled for 24 hours too bring out the flavor.
Punjabi Chapati / Chapatis


Ingredients:
flour, butter, boiling water

Directions:
Put flour into bowl & rub butter/margarine into it.
Add half of the water and stir to combine.
Add the remaining water slowly, stirring until all of the flour is hydrated.
Knead for approximately 3 minutes (be careful, the dough may be hot from the water].  The dough will spring back slightly when pressed & may be slightly sticky.
Leave covered for 30 minutes (approx].
Divide into small balls (about half the size of a tennis ball] and dip into extra flour.
Press gently in your hand until slightly flattened into a disc.
Roll with a rolling pin into thin round pancakes.
Heat a heavy based frying pan (I used a cast iron one].
Put the chapati onto the pan and cook until small blisters appear.  Turn and cook on the other side (they may puff up, don't worry].
Remove from the heat and wrap in a clean tea towel until ready to serve.
Herbed Cream Cheese Omelet
Category: breakfast-and-brunch
By jen

Somehow, when cream cheese is mixed with herbs and melted in an omelet, it acquires a wonderful taste that you wouldn't associate with cream cheese.

Ingredients:
4 ounces cream cheese, softened
½ cup fresh cilantro leaves
salt and pepper to taste
3 tablespoons butter
8  eggs

Directions:
Mix the cream cheese with the cilantro in a bowl, adding salt and pepper to taste. Heat one-quarter of the butter in a well-seasoned omelet pan or 8 inch non-stick frying pan over medium-high heat. When the butter is hot and bubbling, swirl it around in the pan. Just before the butter begins to brown, beat 2 of the eggs and pour into pan. Lower the heat. After 10 seconds or so, the omelet will coagulate. Push the omelet to one side of the pan with a spoon or spatula, and let the raw egg run over the cleared skillet. Repeat this one more time, then take the skillet off the heat. Dab one quarter of the herbed cream cheese along the middle of the omelet from one side to the other. Season the omelet with additional salt and pepper to taste. If it has not completely set, place the pan over medium heat for a half minute longer. When the omelet is set, slide it from the pan onto a plate so that the omelet rolls up and the herbed cream cheese runs along the length of the roll. Serve it right away. Make three more omelets the same way, making sure the pan and butter get good and hot before adding the beaten eggs. Serve each one as soon as it is cooked.

Yields: 4 servings

Calories: 319.6
Fat: 28.5 g
Saturated fat: 14.8 g
Carbohydrates: 1.7 g
Sugars: 0.9 g
Dietary fiber: 0.2 g
Protein: 14.9 g
Cholesterol: 426.1 mg
Sodium: 287.9 mg
Pumpkin, Leeks and Turnips


Ingredients:
turnip, pumpkin, squash, leeks, olive oil, sesame seeds

Directions:
Heat the oven to 200°C.
Put the pumpkin on a sheet of foil and bring the foil over the top of the pumpkin to create a sealed packet.
Put on a tray and bake for 1/2 hour.
About 10 minutes before the pumpkin is done, heat the oil in a pan and add the leeks and pumpkin.
Fry until the turnip is tender, adding a bit of water from time to time if necessary to keep the pan from drying out too much.
Add the baked pumpkin slices to the pan and cook a couple more minutes.
Season, then put in a bowl, sprinkle over the sesame seeds and serve.
Wild Addicting Dip


Ingredients:
lemon juice, salt, pepper, avocados, sour cream, green onion, chopped tomatoes, black olives, cheddar cheese

Directions:
Spread each layer evenly in order given., Cover and chill before serving., Serve with tortilla chips.
Nan's English Muffin, Hummus,  & Tomato Sandwich ( Ww )


Ingredients:
tomatoes, salt, pepper

Directions:
Split and toast the English muffin.
Spread the hummus on each half or the muffin and leave open-face (feels like more food that way].
Place tomato slices on top of the hummus.
Sprinkle with salt and pepper.
Caramel Drizzled Butterscotch Toffee Crunch Pie


Ingredients:
graham cracker pie crust, cream cheese, sugar, milk, non-dairy whipped topping, milk, butterscotch pudding

Directions:
In large bowl, beat cream cheese, 1 tablespoon milk, and sugar.
Gently stir in half of the whipped topping and spread evenly over crust.
Sprinkle half of the crushed toffee bars over cream cheese mixture.
Pour 2 cups milk in large bowl.  Add pudding mixes; beat with wire whisk until smooth (mixture will be thick].
Pour over crushed toffee bits.  Sprinkle remaining toffee bits evenly over pudding mix.
Chill for 4 hours before serving.
Spread remaining whipped topping on pie.  Drizzle caramel ice cream topping over pie.
If desired, you can crush more toffee bars and sprinkle over caramel topping.
Roast Chicken Salad


Ingredients:
chicken, Spanish onion, tomatoes, lettuce, peanuts, chili powder, green chilies, white vinegar, tamarind juice, lime juice, caster sugar, fish sauce, sea salt

Directions:
To make the dressing, mix all the ingredients together in a small pot and bring to the boil. Remove from the heat and leave to cool or refigerate.
Remove the chicken from the bones and slice thickly across the grain. Put the chicken, onion and tomato in a bowl, drizzle with the dressing and gently toss together. Put the lettuce on a serving plate and arrange the chicken salad on top. Sprinkle with peanuts to serve.
Variation: This is a salad where you can interchange chicken for duck, beef, lamb, quail or even prawns to create a lively, fresh tasting dish.
Banana Cookies


Ingredients:
margarine, brown sugar, egg, baking powder, flour, banana, chocolate chips

Directions:
Pre heat oven to 350°F.
Cream together margrine and brown sugar.
Add egg and beat. Then add baking powder and flour.
Mash banana(this banana may be frozen or fresh] and add chocolate chips if using.
Drop by teaspoon onto ungreased cookie sheet and bake for 15 minutes ot until browned.
Rosemary Chicken - Low Carb


Ingredients:
chicken piece, butter, garlic juice, lemon juice, Tabasco sauce, Worcestershire sauce, dried rosemary

Directions:
Preheat oven to 375.
Mix all ingredients in a small sauce pan and heat on med-low until butter is melted, stir and set aside.
Place chicken skin side down in a baking dish (choose a baking dish that the chicken fits in snuggly].
Pour the sauce over the chicken.
Bake for 30 minutes.
Turn chicken over, baste& bake 30 more minutes or until top is crisp& chicken is cooked through.
Serve it with Rice& steamed veggies.
If low-carbing just skip the rice, pour the sauce over the veggies, so good.
I have made it with boneless skinless breasts, it's still good, we just prefer it this way (be sure and adjust the baking time].
I have never substituted real garlic for the garlic juice and personally wouldn't, but you can try.
BUT- If you have never tried garlic juice I highly recommend it, it is different than real garlic, it gives a wonderful flavor!
Albondigas
Category: soups-stews-and-chili
By Belen

This is a quick and easy recipe that tastes delicious. Carrots and potatoes, with salsa and meatballs, makes for a hearty, delicious soup that can be prepared in no time at all.

Ingredients:
1 quart water
4  carrots, sliced
2 small potatoes, peeled and diced
1 medium onion, diced
1 ½ cups salsa, medium or hot
2  beef bouillon cubes
1 ½ pounds ground beef
⅓ cup seasoned dry bread crumbs
⅓ cup milk
1 tablespoon chopped fresh cilantro

Directions:
In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes. Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low. Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

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

Calories: 325.5
Fat: 17.1 g
Saturated fat: 6.7 g
Carbohydrates: 20.4 g
Sugars: 6.1 g
Dietary fiber: 3.5 g
Protein: 22.6 g
Cholesterol: 71.5 mg
Sodium: 899.8 mg
The Saint Charles


Ingredients:
lime, lime peel, tonic water, lime wedge

Directions:
"Place the lime peel in a highball glass and add the gin. Muddle the lime peel gently, to help press out some of the lime oil. If you're patient, let it sit in there for a few minutes. Then fill the glass almost to the top with cracked ice cubes. Add the lime juice. Fill with the tonic water, then add the bitters (don't be shy]. Rub the lime wedge around the rim of the glass, then add it as a garnish. Swizzle, then serve the drink with the swizzle stick. Accept the compliments graciously."
The Best Scrambled Eggs


Ingredients:
eggs, milk, butter

Directions:
"Mix with Wire Whisk, pour & cook in hot skillet with melted butter until done."
Iced Mochas
Category: drinks
By WENDYCAIN

All of my friends rave about these frosty drinks.  I pour my leftover coffee in ice cube trays and keep them on hand all the time. You can make fun squiggly designs on insides of glasses with chocolate syrup, before pouring mochas. Top with whipped cream.

Ingredients:
1 ½ cups cold coffee
2 cups milk
¼ cup chocolate syrup
¼ cup white sugar

Directions:
Pour coffee into ice cube tray. Freeze until solid, or overnight. In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.

Prep time: 5 mins
Total time: 1 day
Yields: 4 servings

Calories: 162.6
Fat: 2.6 g
Saturated fat: 1.6 g
Carbohydrates: 30.4 g
Sugars: 27.5 g
Dietary fiber: 0.5 g
Protein: 4.5 g
Cholesterol: 9.8 mg
Sodium: 65.3 mg
S'more  Sandwich


Ingredients:
"marshmallow creme"

Directions:
Gather ingredients., Toast the bread to your liking., Spread Nutella on one slice of bread., Spread Marshmellow Fluff on the other slice of bread., Stack together and ENJOY!
Buca Di Beppo Warm Tomato and Spinach Salad


Ingredients:
red onion, roma tomatoes, garlic clove, brown sugar, extra virgin olive oil, pecan pieces, unsalted butter, brown sugar, cinnamon, salt, cayenne pepper

Directions:
Balsamic Vinaigrette Dressing:
Place balsamic vinegar, garlic and brown sugar in mixing bowl.
whisk rapidly by hand while drizzling in the olive oil mix well.
Place in glass jar and store in fridge until needed.
Pecan's: Preheat oven 350°F.
Melt butter in saute pan.
Add brown sugar, cinnamon, salt, cayenne pepper and pecan pieces; mix well.
Spread pecans on cookie sheet and bake about 5-7 minutes watch carefully to not burn.
Remove from oven and let cool.
Salad: Place red onion and tomato wedges in medium glass bowl.
Stir Balsamic Vinaigrette and pour some of the dressing (leave the rest for top of salad] over the onions and tomatoes.
Microwave for about 2-3 minutes.
Place spinach on large plate.
Using large spoon, place tomatoes AROUND the spinach not on top.
Place the onions on TOP of the spinach.
Pour some of the dressing over the salad coating as desired and mix well.
Sprinkle pecans and goat cheese over salad.
SLOW COOKER RICE PUDDING


Ingredients:
butter, short-grain rice, milk, evaporated milk, heavy cream, sea salt, vanilla extract

Directions:
Grease the ceramic pot generously with butter making sure to coat the sides as well. Add rice, milk, evaporated milk, heavy cream, and sea salt; stir well. Cover and set temperature to “high” for 2 hours.
When time is up, add vanilla sugar and vanilla extract. Stir well and set the temperature on “Low” for 1 hour.
Let it cool a little before serving. If preferred cold, transfer to a bowl, let cool off for 20 minutes before transferring to the fridge for a few hours. Makes 5 cups.
Persian Rice


Ingredients:
long grain rice, salt, powdered saffron, water

Directions:
In a large bowl, rinse rice several times to remove any excess starch out of the grains. Keep rinsing until the water runs clear. While rinsing be careful to not touch or massage the grains too hard cause it may break the grains.
Fill bowl with lukewarm water again and add 2 tablespoon of salt. Allow rice to soak for about 20 minutes while you boil water. *The soaking time depends on how old the rice grains are. The older the rice, the more soaking time. For the Basmati rice sold in supermarkets 20 minutes is enough, but in Iran usually rice grains are older so they need at least 3-4 hours of soaking.
Add water to a large pot until half of its depth and bring it to a boil. Drain rice and add to boiling water.
After 5-7 minutes of boiling test to see if the rice is ready. Rice should be hard in the center and soft on the outside. Also another way to see if it's ready to drain is that you will see the rice gains starting to come to the surface of the water.
When rice is ready to drain, add one cup of cold water to the pot so it stops boiling. Then drain it and set aside for a minute while preparing the pot.
Rinse out the pot that you used to boil the rice and place it on medium-high-heat. Add 2 tablespoon of oil to the bottom of the pot and wait until it heats up a little bit. Now you can add slices of potato or just use the rice for the bottom. Carefully transfer in the par boiled rice into the pot. Place the rice in a pyramid shape but be very gentle to not break the grains.
Reduce heat and cover the lid of the pot. Mix 2 tablespoon oil with 4 tablespoon water. Wait 1-2 minutes and then remove the lid and add it on top of the rice.
Again cover the lid, but this time before putting the lid on put two pieces of paper towel or a clean towel over the pot first and then place the lid. Allow it to steam for 45 minutes. Add 4 tablespoons of hot water to the ground saffron and let it brew while the rice cooks.
When rice is ready, take a couple of spoons out of the pot and into a mixing bowl. Add the saffron mixture to it and give it a mix until rice turn from white to yellow. Now spoon the rice on a serving platter and top it with saffron rice.
Bread Machine Buttermilk Bread


Ingredients:
water, olive oil, honey, dry buttermilk, whole wheat flour, white flour, vital wheat gluten, salt, active dry yeast

Directions:
All ingredients should be at room temperature before starting.
Add all ingredients in the order suggested by your bread machine cycle and process on the basic bread cycle according to the manufacturer’s directions. Let loaf cool for 15 minutes before slicing.
I made mine with the Dough Cycle.
Split in 2 and shape into 2 loaves.
Place in 2-8'' loaf pans.
Set to rise in a warm place for 45 minutes.
Slash the top.
Bake in a 350 oven for 30- 35 minutes or until fully baked,.
Chili Chicken Enchiladas for 2


Ingredients:
onion, garlic cloves, butter, flour, chicken broth, green chilies, pepper, monterey jack cheese, sour cream, flour tortillas, ripe olives, tomatoes, green onion

Directions:
Saute onion and garlic in butter.
Combine flour and broth until smooth; gradually add ot pan with onion.
Stir in chilies, coriander and pepper.  Bring to boil; cook, stirring constantly,for 2 minutes or until thickened.  Remove from heat.
Stir in 1/2 cup cheese and the sour cream until cheese is melted.
Combine chicken and 3/4 cup of the sauce.  Place about 1/2 cup of the chicken mixture down center of each tortilla.  Roll up and place, seam down, in greased 11x7 baking dish.
Pour sauce over enchiladas.
Bake, uncovered, at 350 F for 20 minutes.  Sprinkle with remaining cheese and bake 5-10 minutes longer.
Vegetarian & Organic Meatloaf Muffins


Ingredients:
cottage cheese, eggs, olive oil, walnuts, onion

Directions:
Preheat oven to 350 degrees F.
In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts, cereal and onion.
Spoon into a muffin tin.
Bake for 15 to 20 minutes.
Let rest for 5 minutes.
Orzo With Blue Cheese and Walnuts


Ingredients:
salt, orzo pasta, butter, parmesan cheese, blue cheese, walnuts

Directions:
In a large saucepan, bring 1 quart of water to a boil.
Add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes.
Stir in the butter, Parmesan and blue cheeses and walnuts.
Serve immediately.
* Note: To toast nuts, spread them on a baking sheet and place them in a 350-degree oven, shaking the pan occasionally, for 8 to 10 minutes. Watch carefully because nuts will burn quickly.
Quick and Easy Longevity Noodles


Ingredients:
cornstarch, water, water, soy sauce, egg, green onions

Directions:
Stir the cornstarch, water and sesame oil in a small cup., Set the mixture aside., Heat the broth and soy in a 3-quart saucepan over medium-high heat to a boil., Stir the cornstarch mixture and stir it into the saucepan., Cook and stir until mixture is slightly thickened., Reduce the heat to low., Add the eggs, in a slow steady stream, stirring while adding., Remove the saucepan from the heat., Divide the pasta, chicken and green onions among 8 serving bowls., Ladle about 1 cup broth mixture into each bowl and serve immediately.
Fresh Salmon Bake


Ingredients:
canola oil, fresh salmon, fresh spinach, fresh mushrooms, low-fat milk, diced tomatoes, fresh tomato

Directions:
Lightly grease an oven-proof dish, approximately  9 inches diameter and 3-4 inches deep (or half the recipe and use a 9 inch pie-dish].
Remove skin and bones from salmon and lightly stir-fry (in 1 tsp of oil] for 3 minutes, breaking tuna into small chunks and ensuring no bones remain.  Remove from pan and set aside.
Lightly stir-fry spinach leaves (adding an additional tsp of oil if required] , for 2 minutes.  Remove from pan and set aside.
Lightly stir-fry mushrooms (adding an additional tsp of oil if required] for 2 minutes.  Remove from pan and set aside.
Beat together egg whites and milk.
Mix salmon, mushrooms, spinach, can of tomatoes, 2/3 cups crushed potato chips together with egg white mixture.
Stir well.
Tip mixture into baking dish.
Cover with sliced tomatoes ad 1/3 cup of crushed potato chips (Optionally you may add 3/4 cup grated cheese to the topping].
Bake covered at 350 F for 30 minutes.
Remove cover and bake an additional 45 minutes, or until set.
Test by putting a knife in center to see if it comes out clean or feels firm.
Serve hot or warm. Buen provecho!
Kanavatkuli


Ingredients:
chicken, butter, flour, tomato sauce, parsley

Directions:
Preheat the oven to 350 degrees F.  Rub the chicken  pieces well with salt and pepper.  Heat the butter in a large skillet and then brown the chicken on all sides for about 15 minutes over low heat.  Remove the chicken to a large casserole, pour over the pan drippings, then cover and cook for 45 minutes.
When the chicken is done, return the pan drippings to the skillet.  Stir the flour in and add a little more salt and pepper.  Over low heat, add the cream and the tomato sauce and, stirring continuously, blend thoroughly.
Place rice or poataoes in the center of a warm platter and surround with the chicken pieces.  Spoon a little of the sauce over all and pass the rest in a sauceboat.  Garnish with parsley sprigs.
Healthy Pumpkin Oatmeal Cookies


Ingredients:
canned pumpkin, egg, brown sugar, all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, ground cloves, rolled oats, raisins

Directions:
Preheat oven to 325°F.
In a bowl, combine pumpkin, egg, and egg whites.
In a separate large bowl combine the rest of the ingredients (sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins].
Add the pumpkin mixture to the flour mixture and mix.
Drop cookies by tablespoonfuls onto greased baking sheet, two inches apart, and flatten gently.
Bake for 15 to 20 minutes until golden brown.
Restaurant Tomato Salsa


Ingredients:
tomatoes, garlic cloves, cilantro leaf, lime juice

Directions:
"Combine all ingredients."
Easy Roasted Broccoli
Category: side-dish
By karenatlincoln

Easy roasted broccoli. My favorite part is the roasted sliced stem pieces.

Ingredients:
14 ounces broccoli
1 tablespoon olive oil
salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper. Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 63.2
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 6.5 g
Sugars: 1.7 g
Dietary fiber: 2.5 g
Protein: 2.8 g
Sodium: 71.2 mg
Chocolate Turtle Cookies


Ingredients:
all-purpose flour, cocoa powder, salt, butter, sugar, milk, vanilla extract, pecans, pecan halves

Directions:
Mix the flour, cocoa and salt in a bowl.
Beat the butter and sugar until fluffy.
Beat in the egg yolk, milk and vanilla.
Mix in the flour mixture.
Cover and refrigerate for an hour.
Whisk the egg whites until frothy.
Form the dough into 1 inch balls.
Dip the balls in the egg white and then in the pecans.
Place the balls on a parchment lined baking sheet with the pecans face up.
Indent the center of the balls with a teaspoon.
Bake in a preheated 350F oven until set, about 10-12 minutes rotating the baking pan in the middle.
Fill each cookie with a teaspoon of dulce de leche and top with a pecan.
Banana Bread/ Muffins


Ingredients:
sugar, butter, eggs, bananas, milk, vanilla, flour, baking soda, salt, chocolate chips

Directions:
Heat oven to 350 degrees., grease a banana bread pan and a muffin tray., mix the sugar and butter in a large bowl., stir in eggs until blended., add mushed mashed bananas., add milk, vanilla and heat until smooth., stir in flour , baking soda and salt., mix until moist add 1 C of Choclate Chips., Bake muffins for 20 mins., bake the banana bread for 45-50 mins.