xiaoxl/recipe_data huggingface dataset:
Mapo Tofu With Shrimp Japanese-Sichuan Style


Ingredients:
black beans, dry sherry, ginger, garlic, ground pork, soy sauce, tapioca starch, tofu, salt, chives, shrimp, vinegar

Directions:
PREPARATION.
In a cup add the salted black beans (rinse briefly in water to remove some of the salt] and then add 1-2 tablespoon dry sherry or substitutes. Then add grated ginger, chopped garlic and soak for 15 or more minutes, set aside.
In a bowl add the ground meat and 1 tablespoon soy sauce and mix, set aside.
In a cup add stock, Amoy Sichuan Spicy Noodle Sauce, chili paste with garlic, set aside.
In a cup add the 2 tablespoons tapioca starch and 4 tablespoons water, mix and set aside.
Cut up the FIRM tofu into bite size cubes, place in a pot of low boiling water, add 1 teaspoon salt and cook for 7 minutes, drain and set aside.
For the Chinese Chives, discard the buds/flowers (some like to use this], wash the Chives and then cut into small 1 inch pieces ( ¾ cup], set aside,  (or if using spring onions/scallions, wash and clean then cut into small pieces].
Place the cleaned shrimp in a boil, add 1 teaspoon salt, 1 teaspoon vinegar, toss and let sit for about 15 minutes, set aside.
COOKING DIRECTIONS.
In a wok (or Teflon pan] add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute.
Add the ground pork (or other meat] and stir to break up the pieces for about 1 minute.
Next add the stock mixture, stir and bring to a boil.
Add the tofu, chives and gently toss (try not to break up the tofu], cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes.  (Further, if substituting spring scallions in place of chives, add at the same time the sesame oil is added].
Mix the tapioca starch and water, remove the cover and then add ½ of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed].
Add the shrimp (discard liquid], toss gently and cook until it has a pink coloring (do not over cook].
Add sesame oil, briefly toss gently… now you are almost finished.
In individual plates add some white rice and then the shrimp/black bean tofu sauce on the side or on top.
Enjoy.
NOTES:
This recipe is fairly mild in taste.  However, you can add chili oil, chili peppers or other hot spices to taste.
The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic] is a great ingredient for this spicy dish or use other types of bean sauces (like Japanese miso paste, Chinese brown bean sauce] found in Asian food stores.
Serve with white or other rice of your choice.
Hot Cross Buns
Category: bread
By Bush Cook

An Easter favorite! These hot cross buns are relatively easy to make and are infinitely more delicious than anything bought in the shops.

Ingredients:
1 ¼ cups warm milk  (110 degrees F/45 degrees C)
⅓ cup white sugar
2 (.25 ounce) packages active dry yeast
4 ¾ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
½ teaspoon ground nutmeg
¼ cup butter
1 ½ cups raisins
2  eggs
½ cup all-purpose flour
¼ cup water
2 tablespoons apricot jam, warmed and strained

Directions:
Whisk milk, sugar, and yeast in a bowl until sugar dissolves. Cover and let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Sift flour, cinnamon, allspice, salt, and nutmeg in a large bowl. Rub in butter with your fingers until mixture resembles fine crumbs. Stir in raisins, eggs, and yeast mixture; mix until well combined. Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 45 minutes. Knock back risen dough with your fist. Remove from the bowl and knead for 1 minute. Divide into 12 pieces and roll into buns. Preheat the oven to 400 degrees F (200 degrees C). Grease an 9x13-inch baking dish. Arrange buns neatly in the prepared baking dish. Cover with plastic wrap. Allow to rise in a warm place for 15 minutes. Whisk flour and water together in a small bowl to form a smooth paste. Transfer to a piping bag and carefully pipe a cross onto the top of each bun. Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until buns have risen and are golden in color, 15 minutes more.  Remove from the oven and immediately brush with warmed apricot jam.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr 55 mins
Yields: 12 buns

Calories: 354.1
Fat: 5.9 g
Saturated fat: 3.1 g
Carbohydrates: 67.9 g
Sugars: 20.7 g
Dietary fiber: 2.7 g
Protein: 8.7 g
Cholesterol: 43.2 mg
Sodium: 248.7 mg
Seafood Pasta Salad


Ingredients:
green onion, shrimp, green bell pepper, red bell pepper, mayonnaise, lemon juice, Tabasco sauce, salt, romaine lettuce leaf, green onions

Directions:
Combine the pasta, 1/2 cup green onions, shrimp, crab, and green and red bell peppers in a large serving bowl and toss to combine well.
In another bowl, mix the mayo, lemon juice, and Tabasco until well combined.
Mix the dressing with the pasta combination and toss gently.  Season with salt.
Serve on the lettuce leaves on individual salad plates and top with with chopped green onions.
Garnish with lemon wedges, strawberries and chopped fresh parsley if desired.
Mom's Applesauce Pancakes
Category: breakfast-and-brunch
By Shirley Smith

This was passed down from my mother. I don't know where she got it, but it was always a special request at brunches. Serve with maple syrup or apple butter.

Ingredients:
2 cups dry pancake mix
1 teaspoon ground cinnamon
2  eggs
1 cup applesauce
1 teaspoon lemon juice
½ cup milk

Directions:
In a large bowl, stir together pancake mix and cinnamon.  Make a well in the center of the pancake mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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

Calories: 319.3
Fat: 4.3 g
Saturated fat: 1.2 g
Carbohydrates: 60.2 g
Sugars: 7.8 g
Dietary fiber: 1 g
Protein: 10.1 g
Cholesterol: 95.4 mg
Sodium: 1016.1 mg
Easy Cornbread


Ingredients:
Crisco shortening, bacon grease, brown sugar, egg, milk

Directions:
Melt the shortening or grease in a 10-inch cast iron skillet in the oven as its preheating to 400 degrees Meanwhile, combine the remaining ingredients.
Don't overbeat.
Mix until just combined and batter looks a little grainy.
Pour the hot grease from the skillet into the batter and mix.
It will sizzle and smoke a little.
Pour the batter into the skillet and bake for 20-25 minutes.
Cut into wedges and serve with butter.
Honey Cake


Ingredients:
eggs, sugar, honey, bicarbonate of soda, mixed spice, cinnamon, ground cloves, self raising flour, plain flour, boiling water

Directions:
Mix eggs and sugar., Add oil,bicarb, spices, cocoa, honey and flours., Add boiling water., Grease cake tin, line with baking parchment., Pour in cake mix., Bake 180 C for 1 - 1/2 hours.
Simple Summer Squash


Ingredients:
onion, fresh chili peppers, winter savory, fresh parsley, butter, seasoning salt

Directions:
Add oil to a wok and 1/4 stick of butter heat on medium heat.
Then add the onions and peppers and cook until translucent, 3-5 minutes.
Add squash and seasoned salt and saute until cooked but still firm. This will take around 10-15 minutes. Stir regularly.
Add the rest of the butter then the herbs and salt.
Saute to blend flavors and serve, approximately 5 minutes.
Escarole With Garlic and Bread Crumbs


Ingredients:
escarole, olive oil, garlic, red pepper flakes

Directions:
Bring a large pot of water to a boil.
Coarsely chop the escarole.
Add to water, cook 2 minutes, drain, rinse with cold water and drain again.
Heat oil in a heavy skillet, add garlic and red pepper flakes and cook over medium heat until garlic is browned.
Add bread crumbs and cook until browned.
Turn heat to high, add escarole, season with salt and pepper, stir and toss until heated through.
Place in a serving bowl and pour any oil left in the pan over the escarole.
Crab Sandwiches


Ingredients:
English muffins, mayonnaise, onion, butter, flour, milk, sharp cheddar cheese, paprika

Directions:
Preheat your oven to 350°F.
Split english muffins, and place on a greased baking sheet.
Combine crab, mayo, and onion.  Mix until completely combined.  (You may add more or less mayo depending on how "wet" you like this mixture.].
Taste, and add salt and pepper as necessary.
Spread crab mixture evenly over the muffin halves.
In a small saucepan, over medium heat, melt the butter.
Add the flour, and whisk to combine.  Cook for 2 minutes, stirring constantly.
Stir in milk, and whisk to keep lumps from forming.
When milk is hot (DO NOT BOIL], add the cheese, continuing to stir constantly, until the cheese is fully melted, and the sauce thickens.
Taste, and add salt and pepper as necessary.
Top the muffins with the sauce.
Sprinkle with extra cheese to taste, and with paprika for color.
Bake at 350 F for 20 minutes, or until the sauce is golden and bubbly.
Serve immediately.
3-Minute Fudge
Category: desserts
By all_for_fun101

Easy-to-make-and-tastes-amazing fudge, but that's a pretty long title so we just call it 3-Minute Fudge. It's only 3 minutes to cook and 3 ingredients! Great to cut up and put in ice cream.

Ingredients:
1 cup sweetened condensed milk
1 (12 ounce) bag semisweet chocolate chips
1 (1 ounce) square semisweet baking chocolate, chopped

Directions:
Grease an 8x8-inch square baking dish with butter. Place sweetened condensed milk, chocolate chips, and baking chocolate in a microwave-safe dish; cook in microwave on low power until chocolate has melted, about 3 minutes. Beat with an electric mixer until smooth, about 1 minute. Pour fudge into the prepared baking dish; let stand until set, 3 to 4 hours. Cut into squares to serve.

Prep time: 5 mins
Cook time: 3 mins
Total time: 3 hrs 8 mins
Yields: 35 servings

Calories: 78
Fat: 3.9 g
Saturated fat: 2.3 g
Carbohydrates: 11.3 g
Sugars: 10.4 g
Dietary fiber: 0.6 g
Protein: 1.2 g
Cholesterol: 3 mg
Sodium: 12.2 mg
Banana and Persimmon Cinnamon Muffins
Category: bread
By Anna Silvani-Morrison

I put this recipe together to use up some bananas and persimmon that were very very ripe! As soon as they began to bake, my daughter said she could smell autumn.

Ingredients:
2  ripe bananas, peeled
1  Hachiya persimmon, peeled
¾ cup white sugar
⅓ cup coconut oil, melted
1  egg
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon white sugar
1 ½ teaspoons ground cinnamon

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners. Mash bananas and persimmon together in the bowl of a stand mixer. Add 3/4 cup sugar, coconut oil, egg, and vanilla extract, 1 at a time, mixing well after each addition. Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture into banana mixture using a spoon just until batter is combined. Fill each muffin cup 3/4-full with batter. Mix 1 tablespoon sugar and cinnamon together in a bowl; sprinkle over batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes.

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

Calories: 369.9
Fat: 13.4 g
Saturated fat: 11.4 g
Carbohydrates: 61.5 g
Sugars: 33.1 g
Dietary fiber: 2.1 g
Protein: 4.5 g
Cholesterol: 31 mg
Sodium: 328 mg
Coconut Pecan Frosting (Vegan)


Ingredients:
vegan margarine, sugar, pecans, soymilk, vanilla

Directions:
Boil together all ingredients in a medium to large saucepan over medium-high heat for 12 minutes, stirring constantly with a wooden (or plastic] spoon.
Pour then spread on cake while frosting is still warm.
Let set up for a few minutes before serving (sets up faster if you cover it and place it in the fridge].
Puff Pastry Waffles
Category: breakfast-and-brunch
By foodelicious

Add puff pastry to the list of good things you can snackify in your waffle iron. Although they don't puff up as much as oven-baked puff pastry, they turn out crispy on the outside and tender on the inside, and they take only minutes to make. Serve hot or at room temperature with syrup, fruit, Nutella®, fruit preserves, or nut butter.

Ingredients:
1 (17.3 ounce) package frozen puff pastry, thawed
cooking spray

Directions:
Line a cutting board with parchment paper. Unfold puff pastry onto cutting board. Cut each sheet into 4 equal squares. Preheat a waffle iron according to manufacturer's instructions. Grease with cooking spray. Place one puff pastry square in the preheated waffle iron; cook until golden brown, 3 to 5 minutes. Repeat with remaining puff pastry squares.

Prep time: 5 mins
Cook time: 3 mins
Total time: 8 mins
Yields: 8 waffles

Calories: 338.1
Fat: 23.4 g
Saturated fat: 5.9 g
Carbohydrates: 27.7 g
Sugars: 0.5 g
Dietary fiber: 0.9 g
Protein: 4.5 g
Sodium: 152.7 mg
Macaroni and Cheese with Tomatoes


Ingredients:
elbow macaroni, tomatoes, butter, flour, dry mustard, salt, skim milk, cheddar cheese

Directions:
Preheat oven 375., Prepare casserole dish., Slice tomatoes into 1/2 inch thick slices, set aside., Crumble bread crumbs with finger tips, sit aside., In a 2 quart saucepan over medium heat, melt the butter., Add flour, dry mustard and salt., Cook together for 2 or 3 minutes., Add milk little by little and continue stirring until mixture thickens., Add cheese and stir until melted., Place 2 tomato slices in bottom of casserole dish., Add half of the macaroni., Place another 2 tomato slices,then the remainder of macaroni., Pour sauce over all., Add 3 slices tomato on top and sprinkle with bread crumbs., Bake 20 minutes and Serve Immediatly.
Hungarian  Chicken  Soup in Crock Pot


Ingredients:
chicken legs, carrots, turnips, onion, leek, garlic cloves, celery, dill, parsley, marjoram, paprika, onion powder, garlic powder, water, chicken bouillon cube, chives, pepper

Directions:
put everything but chive and noodles into crock pot cook last 20 minutes  take out chicken debone add back to pot add noodles
serve top with chives.
Curried Rice With Raisins, Apricots And Almonds


Ingredients:
onion, garlic, olive oil, curry powder, long grain white rice, chicken broth, salt, raisins

Directions:
In a large saucepan, cook onion and garlic in oil over moderately low heat, stirring, until softened.
Add curry powder and rice and cook,stirring, for 1 minute.
Add chicken broth and salt.
Boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear to be dry, about 8 minutes.
Reduce heat to as low as possible.
Cook,covered,about 10-15 minutes more.
Remove from heat.
Let stand 5 minutes.
Stir in raisins, apricots and almonds and serve.
Shrimp Bisque II
Category: soups-stews-and-chili
By AFGLEZ

Wonderful recipe that takes some time to prepare but is the best you'll have! You'll be able to impress your guests with a flambe at a point in the preparation.  Adjust the seasonings to your taste.

Ingredients:
¾ cup butter
1 ⅓ cups all-purpose flour
3 quarts seafood stock
salt and pepper to taste
1 ½ pounds medium shrimp - peeled, deveined and shells reserved
1 pound onions, minced
¼ cup butter
2 cloves garlic, minced
3 tablespoons paprika
¼ cup tomato paste
3 fluid ounces brandy
1 quart heavy cream, heated
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
½ teaspoon Old Bay Seasoning TM
½ cup dry sherry

Directions:
In a large saucepan over medium heat, combine 3/4 cup butter and flour.  Cook, stirring, until flour taste disappears, about 7 minutes.  Stir in seafood stock and season with salt and pepper.  Simmer 15 minutes, then remove from heat and set aside. In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup butter until onion is translucent.  Stir in garlic, paprika and tomato paste and cook until brown.  Stir in brandy and light it on fire.  Let it simmer until reduced and thickened.  Stir in reserved stock, reduce heat and simmer 45 minutes.  Strain through a fine mesh or cheesecloth. Return strained mixture to a simmer in the saucepan.  Pour in cream. Dice shrimp and cook until opaque in a medium skillet over medium heat.  Stir into soup and simmer 5 minutes.  Season with pepper sauce, Worcestershire and  .  Stir in sherry just before serving.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 15 servings

Calories: 480.7
Fat: 38 g
Saturated fat: 22.9 g
Carbohydrates: 16.3 g
Sugars: 2.3 g
Dietary fiber: 1.5 g
Protein: 15.1 g
Cholesterol: 190.5 mg
Sodium: 604.4 mg
Tan's Turkey Meatloaf


Ingredients:
ground turkey, onion, ketchup, sharp cheddar cheese, milk, egg, apple cider vinegar, light brown sugar, ketchup

Directions:
Preheat oven to 350°.
Combine all meatloaf ingredients together in a bowl and mix well.  Put in loaf baking dish.  Combine sauce ingredients and pour on top of meatloaf.
Bake the loaf for 1 hour to 1 ½ hours or until cooked through.
Pecan Chewies
Category: desserts
By Tonya

Pecans, brown sugar and butter makes for a chewy soft treat good anytime of the year.

Ingredients:
¾ cup butter
3 cups packed light brown sugar
3  eggs, beaten
1 ½ teaspoons vanilla extract
3 cups chopped pecans
3 cups self-rising flour

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, or for thinner bars, use a 10x15 inch jellyroll pan. Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly. Stir the eggs and vanilla into the brown sugar and butter. Mix in the chopped pecans, and then the flour. Spread evenly in the prepared pan. Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 24 bars

Calories: 323.6
Fat: 17.2 g
Saturated fat: 4.8 g
Carbohydrates: 40.8 g
Sugars: 27.5 g
Dietary fiber: 1.8 g
Protein: 3.8 g
Cholesterol: 38.5 mg
Sodium: 255.8 mg
Cornflake Crispy Bake Chicken Breasts


Ingredients:
boneless skinless chicken breasts, egg, half-and-half cream, cornmeal, seasoning salt, pepper, parmesan cheese

Directions:
Beat egg and cream together., In another bowl stir together the dry ingredients., Dip chicken into egg and then coat in dry ingredients., Bake at 400 for 35 to 45 minutes, turning chicken after each 15 minutes.
Whipped Peanut Butter Substitute (One 1 Point)


Ingredients:
peanut butter, brown sugar, water

Directions:
Mix with whisk, blender, mixer, or food processor and refrigerate overnight!, Use just like peanut butter.
X-Files Pesto Sauce


Ingredients:
garlic cloves, fresh basil, silken tofu, pine nuts, parmesan cheese, olive oil

Directions:
Mix all ingredients in a blender or food processor until creamy, about one minute.
Toss over hot cooked pasta, using about 2 tablespoons per cup of pasta.
Apple 'n' Spice Muffins


Ingredients:
flour, brown sugar, baking powder, baking soda, cinnamon, salt, apple, egg, skim milk, butter

Directions:
In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
Combine apple, egg, milk and butter; add to dry ingredients, stirring just until combined but not overmixed.
Spoon into lightly greased or paper-lined muffin cups, filling almost to top. Bake in 400F oven for 15 to 18 minutes or until golden and tops firm to the touch.
Delicious After-The-Holiday Turkey-Rice Soup


Ingredients:
turkey carcass, onions, garlic, carrot, celery rib, butter, all-purpose flour, crushed red pepper flakes, half-and-half cream, converted white rice, chicken bouillon powder, corn, seasoning salt, salt, ground black pepper, parmesan cheese

Directions:
Place the turkey carcass in a large pot then cover with water; bring to a boil over medium-high heat.
Reduce the heat to low, cover and simmer for about 1 to 1-1/4 hours.
Remove the carcass to a large bowl; set aside to cool slightly (or until cool enough to handle].
When the carcass is cool enough to handle remove all the meat from the bones and place in a bowl, then discard the carcass.
Set aside about 3 quarts of turkey broth.
In another large pot heat 1 cup butter over medium heat.
Add in onions, carrots and celery; saute for about 5 minutes or until the onions are tender.
Add in garlic and cook for 2 minutes.
Reduce heat to low then add in 1 cup flour and crushed chili flakes (if using] to the butter mixture and stir for 1 minute or until blended.
Slowly add in about 1 quart of broth; bring to a boil stirring constantly until thickened.
Add in half and half cream, uncooked rice and boullion powder, peas or corn and remaining 2 quarts broth; bring to a simmer over medium-high heat.
Reduce the heat and simmer for about 30-35 minutes or until rice is tender.
Add in the reserved turkey meat towards then end of cooking just to heat through.
Season with salt and black pepper.
Ladle into bowls and sprinkle with Parmesan cheese if desired.
Bacon and Pepper Jack Stuffed Hamburgers


Ingredients:
monterey jack pepper cheese, bacon, garlic powder, seasoning salt, ground black pepper

Directions:
Mix cheese and bacon in a bowl.
Flatten approximately 1/8 - 1/4 of the ground chuck (depending on how large you would like your burgers to be] in the palm of your hand.
Squeeze together about 1-2 tablespoons of the bacon and cheese mixture; put it in the center of the ground chuck.
Bring up the sides of the meat over the filling, making sure the cheese is completely covered by the meat.
Flatten slightly to form into a patty.
Season patties to taste with garlic powder, seasoned salt, and ground black pepper.
Grill burgers approximately 6-8 minutes on each side for medium.
Easy Potato Soup


Ingredients:
potatoes, evaporated milk, butter, bacon bits

Directions:
Place potatoes in a pot.  Add cold water to cover.  Heat over med high heat.  Cook until potatoes are tender.  Do not drain!
Stir in cream of onion soup, cream of celery soup, evaporated milk, and butter.  Cook 15 minutes.
Serve soup topped with cheese and bacon bits.
Savory Stir Fry Sauce


Ingredients:
soy sauce, water, ground ginger, Splenda sugar substitute, dry mustard, fresh garlic, salt, pepper, cornstarch

Directions:
"Bring all ingredients to a simmer and thicken with cornstarch as needed."
Quick and Easy Deviled Eggs


Ingredients:
eggs, Miracle Whip, salt, pepper, paprika

Directions:
Peel your eggs., Slice vertically down the center., Empty yolks into a medium-sized bowl, setting aside the egg halves., Add Miracle Whip into egg yolks, adding a pinch of salt, and a pinch of pepper., Mash or mix ingredients until creamy., Spoon yolk mix into egg halves., Top with dashes of paprika., It can be served right away, or chilled to your preference.
White Mountain Frosting


Ingredients:
sugar, light corn syrup, water, vanilla

Directions:
Combine sugar, corn syrup, and water in small saucepan.
Cover; heat to rolling boil over medium heat.
Remove cover and boil rapidly, without stirring, to 242 F on candy thermometer.
As mixture boils, beat egg whites until stiff peaks form.
Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed.
Beat on high speed until stiff peaks form.
Add vanilla during last minute of beating.
VARIATIONS: Add 1/4 cup sifted cocoa for Cocoa Frosting, folding in till blended; for Lemon Frosting substitute 1 TBSP lemon juice for the vanilla and add 1/4 tsp.
grated lemon peel and 10 drops of yellow food coloring; for Pink Mountain Frosting, sustitute maraschino cherry juice for the water; for Satiny Beige Frosting substitute brown sugar (packed] for the granulated sugar and decrease vanilla to 1/2 tsp.