xiaoxl/recipe_data huggingface dataset:
Easter Spicy Deviled Eggs
Category: appetizers-and-snacks
By peacebubbles12

A delicious mix with a hint of garlic.

Ingredients:
6  hard-cooked eggs, peeled
½ cup whipped chive and onion cream cheese spread
1 tablespoon sweet pickle relish
2 tablespoons mayonnaise
½ teaspoon spicy brown mustard
1 clove garlic, minced
1 dash hot pepper sauce
salt and ground black pepper to taste
2 tablespoons chopped fresh chives

Directions:
Halve eggs lengthwise and scoop yolks into a bowl. Mash yolks with a fork; stir cream cheese spread, mayonnaise, sweet relish, brown mustard, garlic, hot pepper sauce, salt, and black pepper into yolks. Fill egg whites with yolk mixture; sprinkle deviled eggs with chives. Store covered in refrigerator.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 deviled egg halves

Calories: 188.6
Fat: 15.7 g
Saturated fat: 6.9 g
Carbohydrates: 3.1 g
Sugars: 2.7 g
Dietary fiber: 0.1 g
Protein: 7.1 g
Cholesterol: 233.7 mg
Sodium: 208.3 mg
Prize Winning Potato Salad


Ingredients:
potato, hard-boiled eggs, green onions, carrot, celery, radishes, Miracle Whip, pepper, frozen green pea

Directions:
Cook potatoes in boiling water until tender.
Drain potatoes and cut cup but not too small.
Cook, peel and cut up hard boiled eggs.
Chop green onions, shred carrot, and finely chop celery and radishes; add to potatoes and eggs.
Add enough Miracle Whip to moisten.
Add horseradish and pepper.
Lastly, add still frozen green peas just 5 to 10 minutes prior to serving.
Italian Fresh Fruit Tart


Ingredients:
flour, sugar, butter, lemon, rind of, fresh lemon juice, vanilla, eggs, Amaretto, honey, powdered sugar

Directions:
Mix flour, sugar, butter lemon peel, lemon juice, vanilla and eggs in a medium bowl with spoon until dough forms.
Place dough on lightly floured surface.
Knead about 3 minutes or until dough holds together and is pliable.
Shape dough into a ball.
Cover with plastic wrap and refrigerate about 20 minutes or until firm.
Preheat oven to 350°F.
Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan.
Pat dough evenly in pan.
Bake about 35 minutes or until toothpick inserted in center comes out clean.
Cool completely on wire rack, about 30 minutes.
Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently until melted.
Stir in amaretto.
Spread over crust.
Arrange fresh fruit on top.
Drizzle with honey; sprinkle with powdered sugar.
Serve immediately, or cover and refrigerate.
Alabama White Barbecue


Ingredients:
chicken pieces, apple cider vinegar, butter, cayenne pepper, black pepper, salt, mayonnaise, apple cider vinegar, salt, black pepper, cayenne pepper

Directions:
Clean chicken, cut into serving pieces, and set aside.
Mix together ingredients for marinade and pour over chicken in a resealable plastic bag or covered shallow dish.
Refrigerate chicken in marinade 6-24 hours, turning occasionally.
Allow chicken to come to room temp before cooking.
Drain chicken marinade and bring to a boil for 2-3 minutes in a small saucepan, then allow to cool (you will be using this as a baste during cooking].
Set up outdoor grill for cooking with indirect heat, using a drip pan to which you can add some apple juice or other liquid, if desired.
Sprinkle a small amount of drained soaked wood chips over coals just before adding chicken to the grill, and allow to smolder for the smoke to flavor the food.
You may add more chips to the coals occasionally as you baste, when the chips are gone and you need more.
When grill temp gets to 250-275F, grill chicken over the drip pan (not over the coals] for 90-100 minutes, basting occasionally, or until cooked through (about 180F], tender and golden, maintaining proper grill temperature throughout.
While chicken is cooking, whisk together sauce in a large enough bowl to hold the sauce and chicken (the sauce may appear thin].
When the chicken is cooked through, toss the chicken in the sauce and serve.
Don't sauce the chicken on the grill, as the sauce will tend to break down if you do that.
Southwestern Spinach Salad


Ingredients:
bacon, eggs, cumin, red bell pepper, red onion, fresh mushrooms, black beans

Directions:
Cook bacon and let cool on paper towels., Hard boil, peel, and slice eggs., Combine picante sauce, dressing, and cumin., Slice pepper and onion., Crumble bacon., Toss bacon, pepper, onion, spinach, and mushrooms in a salad bowl., Rinse and drain black beans, add to salad., Drizzle with dressing and toss again., Garnish with egg slices.
Almond Glazed Cherry Chip Sugar Cookies


Ingredients:
butter, sugar, all-purpose flour, baking powder, salt, powdered sugar, water

Directions:
Preheat oven to 400 degrees.
Combine butter, sugar and almond extract in a large mixer bowl. Beat at medium speed, until creamy.
Reduce speed to low; add all remaining ingredients and beat until well mixed.
Roll dough into 1 inch balls; place 2 inches apart on cookie sheet.
Flatten balls to 1/4 inch thickness with the bottom of a buttered glass dipped in sugar.
Bake for 7-9 minutes or until edges are very lightly browned.
Cool 1 minute; remove from cookie sheets.  Cool completely.
Stir together glaze ingredients with wire whisk, adding additional water if necessary to make a smooth and creamy glaze. Decorate cooled cookies with glaze.
Old-Fashioned Banana Cream Pie With Chocolate Pastry


Ingredients:
all-purpose flour, sugar, salt, butter, vanilla, sugar, cornstarch, salt, milk, butter, vanilla, bananas

Directions:
To make chocolate pastry: In a food processor or a bowl, combine flour, sugar, cocoa, and salt; whirl or mix to blend.
Add butter, whirl, or rub in with our fingers until fine crumbs form.
Add egg yolk and vanilla; whirl or mix with a fork until blended.
Lightly spray 9-inch pie pan with non-stick spray.  Pour mixture into pan and press evenly over bottom, up sides and across rim.  Pinch in decorative edge, or press with tines of fork.
Bake in 350°F oven just until crust is slightly darker around edges, 15 to 18 minutes.
Let cool on a rack at least 1 hour.
To make filling: In a 2-quart pan, combine ¾ cup sugar, cornstarch, and salt.
Add milk and whisk to blend.
Whisk over medium heat until mixture boils and thickens.
Do not scorch.
Remove from heat.
In a small bowl, beat egg yolks to blend.
Stir about ½ cup of the hot milk mixture into yolks, then add this mixture back it pan.
Return pan to medium-low heat and stir until mixture just begins to bubble, about 2 minutes.
Remove from heat and stir in butter and 1 teaspoon vanilla.
Spread a thin layer of warm custard over bottom.
Peel bananas and slice half into pie, covering bottom evenly.
Pour half the warm custard evenly over bananas.
Repeat to layer remaining bananas and custard.
Cover surface of custard with plastic wrap.
Chill until cold, at least 2 hours.
In a bowl, with a mixer on high speed, beat whipping cream and remaining sugar and vanilla until mixture holds soft peaks.
Mound on pie and swirl to cover.
Top with chocolate shavings, if desired.
Grilled Tuna With Mango-Papaya Salsa


Ingredients:
papaya, mango, red bell pepper, fresh cilantro, red pepper flakes, honey, lime, juice of, tuna steaks, olive oil

Directions:
Salsa:
Combine the papaya, mango, red pepper, cilantro, pepper flakes, honey and lime juice. Season with salt and pepper. Refrigerate until ready to use.
Tuna:
Prepare an outdoor grill and heat to medium high heat.
Season the tuna with salt and pepper. Lightly coat each piece with oil to prevent the fish from sticking to the grill grates. Place the tuna on the grill and rotate 90 degrees after about 1 minute or so. Grill an additional 2 minutes, then turn over and repeat the process. Cook to the desired doneness. Keith recommends medium-rare.
Serve each tuna steak with a scoop of mango-papaya salsa.
Pork Chops and Sauerkraut
Category: main-dish
By PETEIYC

This dish is a simple one pan meal for two people with healthy appetites, or an entree for 4 when served with salad, bread, and of course dessert. Eat Hearty!

Ingredients:
2 tablespoons vegetable oil
4  (3/4 inch) thick pork chops
2 cloves garlic, minced
1  onion, thinly sliced
16 ounces sauerkraut
1 teaspoon caraway seed
2 tablespoons apple juice
salt and pepper to taste

Directions:
Heat oil in a large skillet over medium heat. Brown chops on all sides and remove from pan. Add the garlic, onion, sauerkraut, caraway seed, apple juice, and salt and pepper to taste to the hot skillet. Saute for 3 to 4 minutes. Lay browned pork chops on top of sauerkraut mixture, cover, reduce heat to low and cook for 20 minutes, stirring occasionally.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 244.9
Fat: 12.2 g
Saturated fat: 2.7 g
Carbohydrates: 9 g
Sugars: 3.9 g
Dietary fiber: 3.7 g
Protein: 24.6 g
Cholesterol: 59.4 mg
Sodium: 805.6 mg
Jam Cream Cheese Spread/Dip


Ingredients:
cream cheese, coconut oil

Directions:
Warm cream cheese and coconut oil together in microwave until soft, mash with a fork until smooth and creamy.
Add jam and continue to mix with cream cheese-coconut oil mix.
Optional: to use fruit instead of jam, simply puree your fruit of choice. Use roughly 1 cup of fruit.
Pork Chops with Shallots in White Wine Sauce


Ingredients:
boneless pork chops, salt, pepper, shallots, olive oil, white wine, butter

Directions:
Preheat oven to 350 degrees.
Season pork chops liberally with salt and pepper.
Heat oil in large skillet and brown pork chops on both sides.
Remove pork chops to a baking dish.
Cover with foil and bake for 20 minutes.
While pork chops are baking, add minced shallots to the same pan and cook for one minute.
Add white wine and simmer until sauce becomes thicker and is reduced.
Add chicken stock and season with salt and pepper.
Return to simmer.
Remove chops from oven and place on platter.
Add the cold butter to the sauce.
When melted, stir, and serve over the pork chops.
Breakfast Parfait


Ingredients:
plain yogurt, rolled oats, strawberries, walnuts, honey

Directions:
The night before, combine all ingredients in a container; layering the yogurt, fruit, and oats.
The next morning, stir in the honey and top with walnuts.
Stuffed Portobello Mushrooms


Ingredients:
portabella mushrooms, pepper, olive oil

Directions:
Remove stems from mushrooms and place caps on a rack in a shallow roasting pan.
Fill each cap with a teaspoon of the goat cheese and top with 1 tablespoon of the pepper strips.
Sprinkle with pepper.
Drizzle with oil.
Bake at 350F until mushrooms are tender and cheese is melted, about 15-20 minutes.
Avocado Lime Cheesecake
Category: world-cuisine
By Todd

I love Mexican food, but Mexican desserts are limited. Flan is great, but not every time. This recipe has real Mexican flavor with avocados and lime. My friends make me make it constantly. It is unique, easy, and fabulous. You must have an ice cream maker.

Ingredients:
1 ½ cups heavy whipping cream
¾ cup white sugar
1 ½  ripe avocados, peeled and pitted
2 (3 ounce) packages cream cheese, softened
½ cup fresh lime juice
1 (8 inch) prepared graham cracker crust

Directions:
Heat cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into cream until it dissolves. Transfer to a medium bowl and allow to cool. Combine avocado and cream cheese in a food processor and blend until smooth. Add lime juice and process until smooth; whisk into the cooled cream mixture. Fill an ice cream maker with the avocado mixture, and freeze according to the manufacturer's instructions for making ice cream. Spoon avocado mixture into the prepared pie crust; smooth surface with a spatula. Freeze until solid, at least 2 hours. Let cheesecake sit at room temperature until slightly softened yet firm enough to slice before serving, 10 to 15 minutes.

Prep time: 20 mins
Cook time: 5 mins
Total time: 3 hrs 35 mins
Yields: 1 9-inch cheesecake

Calories: 470.1
Fat: 34.8 g
Saturated fat: 16.9 g
Carbohydrates: 39 g
Sugars: 27.5 g
Dietary fiber: 2.9 g
Protein: 4.2 g
Cholesterol: 84.5 mg
Sodium: 204.5 mg
Sausage and Veggie Sauté #SP5


Ingredients:
turkey sausage, monterey jack and cheddar cheese blend, olive oil

Directions:
Heat Olive oil in a12" skillet over medium high heat.
add sausage slices and sauté until lightly browned, 3-5 minutes.
add potatoes, stir, reduce to medium and cover.
cook until potatoes are hot, about 5 minutes.
add vegetables, and stir; return to medium high.
cook until vegetables are hot and crisp tender.
cover with chees, stir and serve.
Grape-Nuts Pudding


Ingredients:
milk, eggs, sugar, vanilla, salt

Directions:
Put all ingredients in a bowl and beat with hand beater.
Pour into 9x12-inch baking dish.
Bake 1 hour at 350°F (or till done].
Banana Bread Walnuts


Ingredients:
walnuts, bananas, raw honey, cinnamon, sea salt, raisins

Directions:
1. Place the walnuts in a medium size mixing bowl. Blend the bananas, raw honey, cinnamon and sea salt in a blender. Blend until smooth.
2. Pour banana mixture into the bowl with the walnuts and stir until the walnuts are evenly coated. Spread this mixture on a Teflex lined dehydrator sheet, dehydrate on 105 degrees for 24 hours.
3. Store Banana Bread Walnuts in a mason jar and enjoy on their own OR as cereal with almond milk.
Roasted Beets With Dill Yogurt Sauce


Ingredients:
beets, plain yogurt, dill weed

Directions:
Remove greens from beets. Wrap individually in foil.
Place on grill or in 400F oven and cook until tender (45 minutes in oven].
Let cool ten minutes.
Slip skins.
Quarter and serve topped with yogurt, sprinkled with dill.
Oriental Braised Eggplant (Aubergine)


Ingredients:
eggplants, salt, garlic, fresh ginger, chicken broth, soy sauce, rice wine, sake, black vinegar, Worcestershire sauce, sugar, cornstarch, canola oil, red onions, scallions

Directions:
Trim the ends of the eggplant and cut lengthwise into ½-inch thick slices.
Arrange eggplant slices on a cookie sheet lined with paper towels and sprinkle both sides with salt.
Let them sit 1 hour, then pat them dry and cut into 1 1/2-inch-long pieces.
Heat a large flame-proof casserole or Dutch oven and add the oil and heat until hot.
Add the chile paste and stir-fry for 5 seconds over high heat, then add the other seasonings and stir-fry until fragrant.
Add the red onions and sauté about 1 ½ minutes, then add the red pepper and sauté another minute.
Add the eggplant and stir-fry for 2 to 3 minutes.
Add the braising liquid (broth, soy sauce,rice wine and vinegar], cover, and heat until boiling.
Reduce the heat to medium, cover, and cook about 12 to 14 minutes, or until the eggplant is tender.
Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze. Transfer to a serving platter and sprinkle with the scallion greens.
Aristocrat Pickles


Ingredients:
cucumbers, salt water, sugar, mustard seeds, pepper, onions, vinegar, ginger, celery seed, turmeric

Directions:
Soak onions and cucumbers in salted water (use 1/4 cup salt for each quart water] for 2 hours.
Drain well. (Rita L said she rinsed the cucumbers 2 or 3 times in this step.].
Boil together the remaining ingredients.
Place pickles in hot solution and boil gently 25 minutes.
Pack into clean, sterilized jars and seal while hot.
Chill before serving.
Stuffed Lemon Feta Chicken Breasts With Tomatoes and Spinach


Ingredients:
boneless skinless chicken breast, feta cheese, dried oregano, lemon juice, chicken broth, fresh tomato, fresh spinach

Directions:
Pound chicken breasts thin., Combine feta cheese, lemon juice and oregano and spread over chicken., Fold chicken to enclose filling and secure with a toothpick., Heat oil in a skillet until hot., Add chicken and cook until golden brown., Mix together chicken broth, tomato and spinach and add to skillet., Heat to boiling, reduce heat, cover and simmer for 8 to 10 minutes.
Red Apple - nonalcoholic cocktail


Ingredients:
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Directions:
Put everything in a blender and blend on high for some seconds., Serve immediately.
Chevy's Ultimate Orange Margarita


Ingredients:
Cointreau liqueur, salt, lime wedge

Directions:
Put a handful of ice into a shaker.
Add all ingredients and shake. Pour the drink into a 12-ounce margarita glass (salt the rim first, if you want].
Garnish with a lime wedge on a toothpick, add a straw, and serve.
Casa D'angelo Salad II


Ingredients:
iceberg lettuce, romaine lettuce, green pepper, bacon, garlic-flavored croutons, parmesan cheese, mozzarella cheese, anchovy paste, red wine vinegar, oregano, pepper, salt, garlic clove, sugar substitute, cornstarch, parmesan cheese, olive oil

Directions:
Toss lettuces, peppers, bacon, mozzarella, and 1/4 cup parmesan cheese into large mixing/salad bowl, set aside.
To prepare dressing, combine anchovy paste, vinegar, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender].
Mix in blender; slowly adding 1 cup oil.
Refrigerate until ready to use.
Combine salad, croutons, and dressing, serve.
Creamy and Crunchy Tuna Salad Supreme
Category: salad
By Joan Newman

This tuna salad is made special with the addition of cream cheese and chopped raw carrots. Red peppers make it pretty and one or two other vegetables, fruits or nuts keep it changing and interesting. I developed this recipe after I tasted cream cheese in a salmon salad sandwich at a funeral lunch in Canada many years ago. Add baby spinach or lettuce leaves, and serve on your favorite bread or as a wrap in a tortilla.

Ingredients:
2 tablespoons mayonnaise
2 ounces cream cheese, softened, or as needed
2 (5 ounce) cans solid white tuna packed in water, drained and flaked
½  carrot, finely chopped
¼ cup diced red bell pepper
freshly ground black pepper to taste

Directions:
Stir mayonnaise and cream cheese together in a bowl until smooth. Add tuna, carrot, and red pepper; season with pepper.

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

Calories: 179.2
Fat: 11 g
Saturated fat: 4.1 g
Carbohydrates: 2.2 g
Sugars: 0.9 g
Dietary fiber: 0.5 g
Protein: 17.4 g
Cholesterol: 37.1 mg
Sodium: 119.3 mg
Ham and Cheese French Toast


Ingredients:
eggs, heavy cream, salt, butter, mustard, cheese, cooked ham, butter

Directions:
Beat together eggs, cream and salt in pie plate.
Spread tops of the slices of bread evenly with the butter, then the mustard.
Top four slices of the bread with the cheese and ham.
Place other four slices on top and dip into the egg mixture.
Place sandwiches in preheated skillet with butter added and cook each side until golden brown.
If cooked in batches, keep warm in oven until all sandwiches are done.
Frisian Sugar Loaf


Ingredients:
cinnamon, all-purpose flour, bread flour, dry yeast, salt, hot water, shortening

Directions:
Grease two 8 1/2 x  4 1/2 loaf pans, and line with parchment paper. Lightly crack the sugar cubes, but don't crush them--break in halves or quarters. Place them in a small bowl, and sprinkle with cinnamon, and toss lightly to dust with the cinnamon.
**By hand or mixer: Place 2 cups of flour, dry milk, yeast and salt in the mixing bowl. Pour in the hot water and add the shortening. With the mixer, beat for 2 minutes, medium speed, or beat 150 strong strokes by hand with a wooden spoon. Stir in remaining flour, 1/2 cup at a time, until a rough mass is formed.
**By processor: Attach plastic dough blade, place 3 cups flour in the work bowl, and add dry milk, yeast, salt and shortening. our in hot water. Pulse 3 or 4 times, until well blended. Add additional flour 1/4 cup at a time, until dough is no longer wet, but still soft and slightly sticky. Process until dough forms a ball, and cleans sides of bowl. Let the dough knead for an additional 50 seconds.
**Kneading, for both methods: Turn the dough onto a lightly floured surface, and knead for 2 minutes. Flatten dough, and sprinkle with 1/4 cup of the sugar mixture, fold dough over, and continue kneading. hen cubes have disappeared into the dough, add another 1/4 cup.  Again work sugar in with a kneading motion. Repeat with remaining cubes. Knead for 8 minutes. The dough will take on the cinnamon color; that's fine.  If the cubes poke out, push them back in, and lightly flour if the dough becomes sticky from sugar.
**First rise: Place dough in greased bowl, turn to coat, cover bowl with plastic wrap, and let rise in a warm place until dough doubles in bulk, about 45 minutes to an hour.
**Shaping: Turn the dough onto the work surface and divide with a sharp knife.  Cut edges will expose sugar pockets.  Carefully close these pockets, pinching seams tightly. Shape the pieces into balls, and let them rest for 3-4 minutes. Form a loaf by pressing or rolling each into an oval, about the length of the pan.  Fold oval in half, pinch seam to seal, tuck under the ends, and place in the pan, seam down. Repeat with second loaf.
**Second rise: Preheat oven to 400 degrees.
Place pans in a warm place, (not the oven!] cover with parchment paper, and leave until the center of the loaf has risen to 1/2" above the top of the pan, about 45 minutes.
**Baking: If desired, cut a pattern into the top of the loaf with a sharp knife. Place the loaves in the hot oven for 15 minutes. Reduce heat to 350 degrees, and bake for an additional 40 minutes. Midway through baking, shift the bread to expose the loaves evenly to oven shifts. Carefully turn pans on their sides on a cooling rack.  Tug gently on the paper lining, loosening the breads and pull them out. Allow to cool before serving.
Shrimp Scampi En Cartoccio


Ingredients:
large shrimp, unsalted butter, extra virgin olive oil, garlic cloves, parsley, basil, dry oregano

Directions:
Preheat grill to medium heat and leave covered.
Mix soft butter in a bowl with all ingredients except shrimp.  Set aside.
Make Foil Pouch.
Smear butter in the center of the rectangle, arrange half of shrimp in a single layer and distribute a little more butter over top of shrimp.
Place foil packages in center of grill, cover grill and cook for 6 to 7 minutes, or until pouches have puffed up.
Serve immediately. Slice pouches open, spoon scampi onto a plate or serve right in pouch.
No-Bake Cherry Thumbprints


Ingredients:
pitted dates, salt

Directions:
In a food processor, pulse the dates, almonds, cocoa powder, salt, and 2 tablespoons water until smooth. Add the cereal and pulse until just incorporated.
Form the mixture in 1/2-inch (teaspoonful] balls and transfer to a wax paper-lined cookie sheet, spacing 1/2 inch apart. Gently press a cherry into each ball. Refrigerate until firm.
Tip: The thumbprints can be refrigerated in an airtight container for up to 2 weeks.
Coffee Cake-Over Night


Ingredients:
flour, sugar, brown sugar, shortening, buttermilk, baking powder, cinnamon, salt, eggs, baking soda, brown sugar, granulated sugar, cinnamon

Directions:
Grease 9x13 pan.
In large bowl mix flour, sugar, brown sugar, shortening, buttermilk, soda, baking powder, cinnamon, salt, and eggs.
Blend on low speed of mixer.
In small bowl mix brown sugar, granulated sugar, cinnamon, and nuts.
Pour half of the cake batter into pan; sprinkle half of the topping mix over.
Repeat a second time.
cover and refrigerate overnight.
Pre-heat oven to 350°F.
Bake at 350°F for 30-40 minutes.
New England Pot Roast


Ingredients:
yellow onion, celery, onion, apple cider vinegar, bay leaf, olive oil, horseradish, beef broth, kosher salt, black pepper

Directions:
Spray inside of crockpot., Add remaining ingredients and set to low for 6-8 hours., Or bake at 325 for 2 to 3 hours.
Easy 5 - Minute Nutella Champorado (Filipino-Style)


Ingredients:
old fashioned oats, sugar, evaporated milk

Directions:
Follow package directions on how to make a bowl of oatmeal. (To make it "soupy", just add an extra 1/2 cup of water.].
When oatmeal is cooked, serve in a bowl, and stir in sugar and chocolate-hazelnut spread until thoroughly combined.
Drizzle evaporated milk over chocolate oatmeal mixture and serve.
Stir and enjoy!
Optional: You can add fresh sliced strawberries, fresh blueberries, fresh raspberries, sliced bananas, or any fruit to your taste.