xiaoxl/recipe_data huggingface dataset:
Air-Fried Cauliflower with Almonds and Parmesan
Category: side-dish
By Allrecipes

This garlicky cauliflower side dish gets a deliciously crispy coating of almonds, Parmesan, and thyme as it cooks in the air fryer.

Ingredients:
3 cups cauliflower florets
3 teaspoons vegetable oil, divided
1 clove garlic, minced
⅓ cup finely shredded Parmesan cheese
¼ cup chopped almonds
¼ cup panko bread crumbs
½ teaspoon dried thyme, crushed

Directions:
Place cauliflower florets, 2 teaspoons oil, and garlic in a medium bowl; toss to coat. Place in a single layer in an air fryer basket. Cook in the air fryer at 360 degrees F (180 degrees C), for 10 minutes, shaking the basket halfway through. Return cauliflower to the bowl and toss with remaining 1 teaspoon oil. Add Parmesan cheese, almonds, bread crumbs, and thyme; toss to coat. Return cauliflower mixture to the air fryer basket and cook until mixture is crisp and browned, about 5 minutes more.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 cups cauliflower mixture

Calories: 147.6
Fat: 10.1 g
Saturated fat: 2.1 g
Carbohydrates: 11 g
Sugars: 2.3 g
Dietary fiber: 3 g
Protein: 6.7 g
Cholesterol: 5.9 mg
Sodium: 157.7 mg
Zippy Hamburger Soup


Ingredients:
ground beef, low sodium beef broth, broth, diced tomatoes, potatoes, carrot, green beans, salt, black pepper

Directions:
Begin with ground beef (either freshly browned/drained/seasoned] or frozen, in soup pot, over medium heat.
Add beef stock, onion soup mix, tomatoes (do not drain],  Celery Salt, and 1 can of water (use empty tomato can- 28 oz, I guess].  Mix well.
Add potatoes and carrots and bring to a full simmer, until vegetables are fork tender (about 20 minutes depending on the size you cut them].
Add drained beans/corn, and frozen peas.
Add steak sauce at the end, allowing to cook just about 5 minutes to bring things together.
This could easily be a crockpot recipe by putting the ground beef, onion soup, broth, tomatoes, potatoes and carrots on in the morning, and finishing by adding the other vegetables and A1 at the end.
Rice and Lentils from a Rice Cooker
Category: main-dish
By Fatcatpat

Simple and easy main dish or side. This makes a nice base for a meal instead of potatoes or plain rice, or stands on its own. Top with cooked chicken after it's done for a simple, high-protein meal.  Add more barley for a better glycemic index.

Ingredients:
2 cups white rice
1 cup brown lentils
1 cup pearled barley
¼ cup olive oil
2 tablespoons minced garlic
2 tablespoons chicken stock concentrate (such as Better than Bouillon®)
water as needed

Directions:
Rinse rice, lentils, and barley thoroughly and mix in a rice cooker pot; add olive oil, garlic, and stock concentrate and stir. Pour enough water over the mixture to reach the 4 1/2-cup mark on the rice cooker. Press Start and let cook until the rice and lentils are tender, about 30 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 6 servings

Calories: 630.6
Fat: 10.8 g
Saturated fat: 1.9 g
Carbohydrates: 121.6 g
Sugars: 1.9 g
Dietary fiber: 11.9 g
Protein: 17.6 g
Cholesterol: 0.3 mg
Sodium: 381.4 mg
Jackfruit Vegan Tacos
Category: main-dish
By Cassidy Carolino

Jackfruit is a great vegan alternative to shredded chicken to use in tacos. These jackfruit tacos are delicious and vegan! Choose your favorite taco toppings, such as  lettuce, tomato, cilantro, avocado, vegan cheese, and vegan sour cream.

Ingredients:
2 (20 ounce) cans jackfruit in brine - drained, rinsed, and cut into bite-sized pieces
1 tablespoon vegetable oil
1 tablespoon water, or more as needed
2 tablespoons taco seasoning mix, or to taste
4  taco shells
½ cup salsa, or to taste

Directions:
Heat oil in a small saucepan over medium heat. Add jackfruit; cook and stir for 2 to 3 minutes. Add 1 tablespoon water and  ; stir until well combined, about 1 minute. Add additional water 1 tablespoon at a time as needed. Place a small amount of jackfruit in each taco shell; add 2 tablespoons salsa.

Prep time: 10 mins
Cook time: 3 mins
Total time: 13 mins
Yields: 4 servings

Calories: 257.6
Fat: 13.3 g
Saturated fat: 1.2 g
Carbohydrates: 27.8 g
Sugars: 1.9 g
Dietary fiber: 4.5 g
Protein: 1.6 g
Sodium: 1147.7 mg
Southwest Chipotle Seasoning


Ingredients:
chili powder, dried cilantro, cumin, Mexican oregano, dried sweet basil leaves, garlic powder, dried thyme leaves, chipotle pepper

Directions:
Combine all in a medium bowl. Store in an airtight jar for up to 4 months., Makes 1 cup seasoning.
Slow Cooker Turkey Legs
Category: meat-and-poultry
By kmdennis

This makes a yummy mini-Thanksgiving, which my girls and husband love! I serve this with jellied cranberry sauce, quick stuffing, and gravy.

Ingredients:
6  turkey legs
3 teaspoons poultry seasoning, divided
salt and ground black pepper to taste
6  12x16-inch squares of aluminum foil

Directions:
Wash the turkey legs, and shake off excess moisture. Sprinkle each turkey leg with about 1/2 teaspoon of poultry seasoning, salt, and black pepper to taste. Wrap the leg tightly in aluminum foil. Repeat with remaining legs. Place the wrapped turkey legs into a slow cooker with no liquids or other ingredients. Set the cooker to Low, and cook until the meat is very tender, 7 to 8 hours.

Prep time: 10 mins
Cook time: 7 hrs
Total time: 7 hrs 10 mins
Yields: 6 whole turkey legs

Calories: 217.4
Fat: 6.9 g
Saturated fat: 2.1 g
Carbohydrates: 0.2 g
Protein: 36.3 g
Cholesterol: 89.1 mg
Sodium: 101.9 mg
Potato Soup


Ingredients:
potatoes, water, onion, milk, chicken bouillon cubes, flour, salt, sausage

Directions:
In a large saucepan, cover potatoes with water and cook.
In large frying pan cook bacon until crisp.
Saute onion in bacon drippings (if I have fresh garlic I will add a chopped clove with the onion].
Drain off any excess drippings.
Add milk, oxo cubes, salt and pepper, flour.
Mix well and cook stirring until thickened.
Add to potatoes and water and stir well.
Simmer 5- 10 minutes.
Roasted Butternut Squash Soup


Ingredients:
olive oil, garlic cloves, sea salt, pepper, red pepper flakes, turmeric, parsley, cilantro, cinnamon, onion, potatoes, yogurt, pine nuts, turmeric, butter, garlic clove, green onion

Directions:
Seed and peel squash; cut into 1 inch cubes.
Toss with 4 tablespoons olive oil; season with sea salt and pepper. (I didn't peel it and just sprayed with olive oil pam].
Put the cloves of garlic in foil with the squash in oven on cookie sheet.
Bake at 425 degrees Fahrenheit  for 1 hour; add  garlic for the last 20 minutes. You could throw in freezer and cook in crockpot later (I did a couple squash at same time].
Meanwhile, in stock pot, brown onion on low  with 2 Tablespoons olive oil oil.
Add turmeric, chili flakes, pepper, and pinch of cinnamon.
Add potatoes; the smaller you cut them the faster the soup will cook. Brown a little. If you are using a crockpot here is where you put everything in and cook it down .
Add garlic and squash; the peel will come off when you are cooking and you have strain it out.
Add stock and simmer. I added 1/2 chicken stock and 1/2 veggie stock.
Add parsley and cilantro if you like the stuff.
When potato is soft (40 minutes] or shorter time if potatoes are cut finer.
Mash the the soup until blended. After you mash the soup be careful because it will burn easily. For people with a food processor or stick blender use those, you lucky dogs.
For garnish:
Brown the garlic in butter and turmeric last little bit then add pine nuts  watch them they burn REALLY EASILY.
Use this as topping in middle of bowl of soup; a glop of yogurt then the fried bits then the green onions.
Lime Curry Chicken


Ingredients:
boneless skinless chicken breast, olive oil, shallots, bell pepper, curry powder, limes, juice of, low-fat plain yogurt, parsley sprig

Directions:
Cut chicken into thin slices.
In a large non-stick skillet, heat oil and saute shallots until softened.
Add bell pepper and cook until tender; stir in curry powder.
Add chicken and stir fry until chicken is no longer pink.
Add lime juice.
Just before serving, stir yogurt into the skillet; garnish with parsley and almonds.
Per Serving: 185 cal, 72mg chol, 5g carb, 28g pro, 75mgNa, 6g fat Exchanges:  3 1/3 low fat meat, 1 veg %fat = 23%.
Meatloaf


Ingredients:
ground beef, egg, milk, brown sugar, mustard, ketchup

Directions:
Preheat the oven to 350 degrees.
In one bowl, combine beef, egg, milk and breadcrumbs.
Add salt and pepper, mix and mold into a baking dish.
In a separate bowl, mix together brown sugar, mustard and ketchup and spoon over the top.
Bake for one hour.
Chicken Saute with Wild Rice


Ingredients:
onion, celery, butter, water, boneless skinless chicken breast halves, flour, sage, leaf thyme, chicken broth

Directions:
Cook onion and celery in 1 tbl.
of butter in a medium saucepan until tender.
Add water,rice mix and mushrooms;bring to a boil and cover and simmer.
Pound chicken breasts to 1/2 inch thickness.
Combine flour,sage and thyme.
Coat the breasts with the flour mixture,and reserve remaining flour.
Melt the remaining butter in a large skillet.
Saute the breasts till cooked through and golden on each side.
Remove from the pan and keep warm.
Add chicken broth and reserved flour mixture to the skillet,stirring to loosen browned bits.
Heat until the sauce bubbles,and stir constantly until the mixture thickens,about 5 minutes.
Arrange the rice and chicken on your plate,and pour some sauce over your chicken.
Chef John's Refried Beans
Category: side-dish
By Chef John

I don't think I would ever sit down to eat just a bowl of refried beans, but they make everything they're served on, with, or in, infinitely better. Just as long as you use lard to make them.

Ingredients:
1 pound dry pinto beans, soaked overnight
4  whole garlic cloves, peeled
½ teaspoon dried epazote
9 cups cold water
½ cup lard
1 ½ cups diced onions
2 teaspoons kosher salt
2 tablespoons minced serrano chili pepper
1 teaspoon ground dried chipotle pepper

Directions:
Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid. Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 12 hrs 10 mins
Yields: 8 servings

Calories: 317.2
Fat: 13.7 g
Saturated fat: 5.2 g
Carbohydrates: 37.7 g
Sugars: 1.8 g
Dietary fiber: 12.4 g
Protein: 12.2 g
Cholesterol: 12.2 mg
Sodium: 490.9 mg
OMG! Quinoa Patties
Category: fruits-and-vegetables
By MaryLou Hunter

I use all organic ingredients. These quinoa patties are OMG good!

Ingredients:
1 cup low-sodium vegetable broth
1 cup dry quinoa, rinsed and drained
¾ cup water
3 tablespoons olive oil, or more as needed, divided
1  white onion, chopped
1  zucchini, grated
1 large carrot, grated
garlic powder, or more to taste
salt and ground black pepper to taste
4  large eggs, lightly beaten
½ cup oat groats, ground into a powder

Directions:
Bring vegetable broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Spread quinoa onto a large platter to cool. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, zucchini, and carrot in hot oil until the onion is translucent, 3 to 5 minutes; transfer to a plate to cool. Mix cooled vegetables with 3 cups of the cooled quinoa in a large bowl; season with garlic powder, salt, and black pepper. Pour eggs and ground oats into the bowl; stir until the mixture comes together. Divide mixture into 14 portions and shape into patties. Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry patties in hot oil until browned, about 2 minutes per side. Use more oil between batches as needed.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 14 patties

Calories: 120.3
Fat: 5.4 g
Saturated fat: 1 g
Carbohydrates: 13.7 g
Sugars: 1.1 g
Dietary fiber: 1.8 g
Protein: 4.5 g
Cholesterol: 53.1 mg
Sodium: 51.2 mg
Fp Bread #2


Ingredients:
active dry yeast, milk, honey, butter, salt, flour

Directions:
Proof yeast in the food processor with milk and honey.
Mix together salt and flour.
In the food processor mix the flour and salt mixture into the milk and yeast 1 cup at a time until all flour is incorporated.
Mix using the food processor for another 3 minutes or so.
Let rise as normal bread and bake.
Pound Cake With Caramel Icing & Apricot-Ginger Sprinkles


Ingredients:
butter, margarine, granulated sugar, light brown sugar, eggs, all-purpose flour, salt, baking soda, sour cream, vanilla extract, light brown sugar, heavy cream, butter, salt, vanilla extract, salted cashews, crystallized ginger

Directions:
POUND CAKE:.
Beat butter at medium speed with an electric mixer until creamy.
Gradually add sugars, beating at medium speed until light and fluffy.
Add eggs, 1 at a time, beating just until yellow disappears after each addition.
Stir together flour, salt, and baking soda.
Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition.
Stir in vanilla.
Pour into 2 greased and floured 9- x 5-inch loaf pans.
Bake at 325°F for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on a wire rack 10 minutes.
Remove cakes from pans, and let cool 2 hours or until completely cool.
PREPARE CARAMEL ICING:.
Bring first 4 ingredients to a full rolling boil in a medium saucepan over medium heat, stirring often.
Boil, stirring constantly, 1 minute.
Remove from heat; stir in vanilla.
Beat at medium speed with an electric mixer 2 to 4 minutes or until thickened.
Use immediately.
Pour over cake, allowing it to drip down sides of cake.
APRICOT-GINGER SPRINKLES:.
Toss all ingredients together, and top pound cake no more than one hour before serving.
Let stand 30 minutes or until icing is firm.
Enjoy!
Smoked Trout Paté


Ingredients:
olive oil, garlic cloves, smoked trout fillets, low-fat cream cheese, paprika, sea salt, dill, celery ribs

Directions:
Place the oil in a non-stick pan and gently cook the garlic, until it is softened but not browned.
Add the lemon juice, mix well and cook for 30 seconds to a minute.
Place the trout in a food processor together with the garlic mixture. Roughly mix and then add to the food processor the cream cheese, paprika, salt and dill, and process until the mixture is just combined and season to taste.
Spoon the paté into a small bowl and serve with celery stalks.
Practically-Makes-Itself  Tarragon Chicken


Ingredients:
chicken, boneless chicken breasts, white wine, dried tarragon, butter, mushroom, white wine, flour

Directions:
Mix 1 cup wine and 1 T. tarragon, marinate chicken for 1 hour.
Melt butter in frypan, brown chicken on all sides. Add salt & pepper and mushrooms, if desired.
Add marinade, cover, cook 1/2 hour.
Remove chicken to dish, bring drippings to boil.
Mix 1/2 cup wine and flour, add to drippings, whisk until thick and bubbly.
Pour sauce over chicken.
Good with rice (for gravy!].
Cheap Boneless Chicken Wings, Kinda


Ingredients:
olive oil, chicken thighs, butter, margarine, water, white vinegar, ground black pepper

Directions:
Preheat oven to 400 Degrees., Pull skin off chicken if desired., Cut each thigh in half then de-bone., Heat oil on medium in frying pan., Once oil is hot add chicken and cook for 5 minutes each side., Melt Butter or Margarine in small pot., Add Hot Sauce, Water, Vinegar, and Pepper bring to boil., Put Chicken in baking dish, Spray dish with non-stick or line with foil., Pour sauce on top or chicken., Bake for 25 minutes.
Squash & Leek Soup


Ingredients:
squash, onion, leeks, garlic, fresh ginger, butter, margarine, white wine

Directions:
Cut squash into half lengthwise, clean out seeds and place skin up on a baking dish, bake at 400 for about 45 minute allow to cool, peel off skin and cut into large chunks.
In a large pot, saute the onions, ginger, leeks, and garlic in the butter until soft.
Add the chicken stock, and wine (if using,or increase chicken stock] and simmer about 20 minute.
Transfer to a large bowl or measuring cup.
Fill blender or food processer with 1/2 stock and 1/2 squash.
(This took me 3 batches] Puree.
Return to pot and add salt, pepper to taste.
Simmer about 20 minute Freezes well.
White Chocolate Pudding Cookies


Ingredients:
unsalted butter, granulated sugar, light brown sugar, vanilla instant pudding mix, eggs, vanilla extract, all-purpose flour, baking soda, salt, white chocolate chips

Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, cream together the butter and two sugars until well combined. Beat in vanilla pudding mix. Add eggs, one at a time, until well incorporated. Mix in vanilla extract.
In another small bowl, mix together flour, baking soda, and salt. Add the dry ingredients to the wet ingredients, mixing until just incorporated. Fold in M&Ms and white chocolate chips.
Drop tablespoon size cookie dough onto prepared cookie sheet. Bake for 10 minutes, or until just turning golden brown (be careful not to over bake]. Cool on cookie sheet for 5 minutes before removing to wire rack to cool completely.
Creamy Pasta Salad


Ingredients:
small shell pasta, mayonnaise, sour cream, sugar, salt, pepper, celery, green pepper, onion

Directions:
In large bowl, mix mayonaise, sour creamsugar, salt, and pepper., Add celery, green pepper, and onion., Add pasta and mix gently., Chill for 3 hours at least.  It can be stored longer.
Fresh Alberta Biscuits
Category: bread
By CLOVER DAVY

Pioneer biscuits, the same ones Grammy used to make. You can use either lard or shortening.

Ingredients:
6 cups all-purpose flour
½ cup nonfat dry milk powder
¼ cup white sugar
¼ cup baking powder
2 teaspoons cream of tartar
2 teaspoons salt
2 cups shortening
1 ½ cups water, or as needed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Whisk together flour, dry milk powder, sugar, baking powder, cream of tartar, and salt in a large bowl. Cut  shortening into flour mixture with a knife or pastry blender until mixture resembles coarse crumbs. Stir water into mixture until uniformly moistened and a soft dough forms. Turn dough out onto a lightly floured surface and, with floured hands, knead until smooth, about 8 to 10 turns. Roll dough out to 3/4-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto a baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds. Bake biscuits in the preheated oven until golden, about 20 minutes. Serve warm.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 24 biscuits

Calories: 283.4
Fat: 17.4 g
Saturated fat: 4.3 g
Carbohydrates: 27.8 g
Sugars: 3.5 g
Dietary fiber: 0.8 g
Protein: 4.1 g
Cholesterol: 0.5 mg
Sodium: 386.7 mg
Dill Pickle Appetizers
Category: appetizers-and-snacks
By Crystal

This is a very easy, delicious appetizer. A creamy mixture flavored with onion is spread on white bread and rolled with a crisp baby dill pickle. I usually at least triple the recipe for parties, because it disappears quickly.

Ingredients:
1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon onion juice
1 tablespoon grated onion
1 (1 pound) loaf white bread, crusts trimmed
1 (22 ounce) jar baby dill pickles

Directions:
In a medium bowl, mix cream cheese, mayonnaise, onion juice and grated onion. Spread the mixture thinly on the white bread slices. Roll 1 baby dill pickle in each slice of bread. Place in a medium glass baking dish with the seam side down. Cover and chill in the refrigerator 8 hours, or overnight. To serve, slice each bread roll into 1 inch slices.

Prep time: 20 mins
Total time: 8 hrs 20 mins
Yields: 14 servings

Calories: 164.6
Fat: 8.2 g
Saturated fat: 4 g
Carbohydrates: 18.6 g
Sugars: 3.1 g
Dietary fiber: 0.8 g
Protein: 3.7 g
Cholesterol: 18.3 mg
Sodium: 625.2 mg
Kevin's Teriyaki Chicken
Category: main-dish
By Amy Johnson

My uncle has got to be one of the best cooks that I know. When we have a family get together, this dish is often requested.

Ingredients:
1 ½ cups pineapple juice
½ cup soy sauce
1 teaspoon ground ginger
½ teaspoon garlic powder
¼ teaspoon white pepper
4 (6 ounce) skinless, boneless chicken breast halves

Directions:
In a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. Reserve a small amount of the marinade separately for dipping later. Place chicken in marinade, and add enough water to cover. Cover, and refrigerate for 24 hours. Heat an outdoor grill for medium-high heat. Brush grate lightly with oil. Grill chicken 5 to 7 minutes per side, depending on thickness. Chicken is done when inside is no longer pink and juices run clear.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 day
Yields: 4 servings

Calories: 257.2
Fat: 2.3 g
Saturated fat: 0.6 g
Carbohydrates: 15.2 g
Sugars: 10 g
Dietary fiber: 0.6 g
Protein: 41.8 g
Cholesterol: 98.8 mg
Sodium: 1916.7 mg
Christina's Fresh Salsa


Ingredients:
tomatoes, red onion, fresh cilantro, salt, fresh ground black pepper, limes, juice of

Directions:
Dice the tomatoes (Plese use a knife and cutting board, if you use a food processor it cuts them to fine and you will have salsa soup].
Dice the red onion and jalepeno(s] adjust to taste, if you like it spicy add the seeds and use 2, if you like a mild salsa scrape out the seeds and don't use them -- we add 2 peppers seeds and all, we love it spicy!
Finely Chop up the Fresh Cilantro, stems and all, measure out a cup. *This is a loose measurement, if you want more or less, you can add it, this is a recipe to taste*.
Add the tomatoes, onions, cilantro and jalepenos to a bowl, add salt and the fresh ground black pepper to taste. Add in the freshly squeezed lime juice and stir.
Taste it and see if it is the way you like it, if it needs more of anything add it -- if you want it hotter still add some hot sauce, a couple of drops at a time.
Once it is hot, salty or sour enough, stir well and put in the fridge untill ready to serve.
Fantastic Strawberry-Banana Trifle


Ingredients:
sour cream, instant pudding mix, kiwi fruits, fresh strawberries, bananas, crushed pineapple

Directions:
Prepare a large clear glass trifle bowl or a large glass serving bowl.
Drain the pineapple then soak the banana slices in the juice for 5-8 minutes before using for the trifle.
In a bowl fold the sour cream with the unprepared cream cheese pudding mix and Cool Whip topping until well combined.
Using a serrated knife slice the cake into thirds horizontally.
Line the large trifle dish with strawberry and kiwi slices (save some strawberry slices to decorate the top of the trifle].
Place one layer of the cake into the bottom if the trifle dish, then top with 1/3 of the banana slices and then spoon and spread 1/3 of the crushed pineapple, then 1/3 of the Cool Whip topping mixture.
Repeat with the second cake slice, bananas, pineapple then Cool Whip topping.
Repeat one more time ending with the Cool Whip mixture on top.
Top with the reserved strawberry slices in decorative fashion.
Refrigerate until serving.