xiaoxl/recipe_data huggingface dataset:
Slow Cooker Southern Lima Beans and Ham
Category: main-dish
By mammak

I searched your website for the simple lima bean recipe that my mom used to make and the one that is served by many restaurants here in the south as a side dish. I couldn't find one, so I submitted my own. This is an easy, basic lima bean dish with ham, onion, and seasonings. Served over Mexican cornbread, it makes a delicious hearty meal. You can also do this on the stovetop. Just follow the directions on the back of the lima bean bag and add the seasonings. Slow cooker time is about 7 hours. Add a side salad for a complete meal.

Ingredients:
1 pound dried baby lima beans
2 quarts water
2  onions, coarsely chopped
1  meaty ham bone
1 cup leftover ham meat from bone, chopped
3 cups water, or as needed to cover
1 teaspoon Cajun seasoning
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic salt, or to taste
1 pinch cayenne pepper

Directions:
Soak lima beans in 2 quarts of water in a large bowl for 8 hours or overnight. The next day, drain the lima beans and place into a slow cooker with onions, ham bone, and ham. Pour in 3 cups of water or as needed to cover. Place lid on the cooker, set to High, and cook for 3 hours. Stir in Cajun seasoning, black pepper, garlic salt, and cayenne pepper; set cooker to Low and cook until the beans and meat are very tender, about 4 more hours.

Prep time: 15 mins
Cook time: 7 hrs
Total time: 15 hrs 15 mins
Yields: 8 servings

Calories: 133.2
Fat: 3.4 g
Saturated fat: 1.2 g
Carbohydrates: 17.8 g
Sugars: 4.1 g
Dietary fiber: 5.1 g
Protein: 8.4 g
Cholesterol: 9.4 mg
Sodium: 345.8 mg
Skinny Bride's Guide to Buffalo Chicken Dip


Ingredients:
reduced-fat cream cheese, water, colby-monterey jack cheese, reduced-fat cheddar cheese, green onions, celery rib

Directions:
Pre-heat oven to 350°F
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in dressing, buffalo wing sauce and water until blended. Stir in chicken and cheese.
Spread chicken mixture in an ungreased 1-quart baking dish or 9-inch pie plate.
Cover with foil.
Bake 30 to 35 minutes or until hot and bubbly.
Stir; top with onions.
Serve hot with crackers or celery sticks.
Smoked Bacon Bomb
Category: meat-and-poultry
By Rubyduck75

This really is the bomb! Bacon-wrapped sausage stuffed with cheese, onions, jalapenos, and more bacon is as artery-clogging as it is delicious! Serve on freshly baked biscuits.

Ingredients:
2 pounds thick-cut bacon, divided
3 tablespoons barbeque seasoning, divided, or to taste
2 pounds bulk Italian sausage
1 cup finely shredded Cheddar and Monterey Jack cheese blend
¼ cup diced fresh jalapeno pepper  (Optional)
2  green onions, thinly sliced
4 cloves garlic, minced
1 (12 ounce) bottle barbeque sauce, divided
wood chips, soaked

Directions:
Stack and weave 1 1/2 pounds bacon slices into a 12-inch square lattice. Sprinkle with 1 tablespoon barbeque seasoning. Place the remaining bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Chop the cooled bacon slices into chunks. Place sausage in a 1-gallon resealable plastic bag. Seal the bag most of the way; flatten and shape the sausage into a large square. Cut away the plastic bag and discard; place the sausage square on the bacon lattice. Sprinkle bacon pieces over the sausage square. Sprinkle Cheddar Jack cheese, jalapenos, green onions, and garlic on top. Drizzle with 1/2 the barbeque sauce and sprinkle the remaining 2 tablespoons barbeque seasoning on top. Roll the sausage square into a log. Wrap the bacon lattice over the sausage log and roll tightly. Place the roll, seam side-down, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until no longer pink in the center, about 2 hours, basting the roll with the remaining barbeque sauce during the last 20 to 30 minutes of cooking. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C). Remove bacon bomb from the smoker; let rest for 30 minutes before slicing.

Prep time: 40 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs 40 mins
Yields: 8 servings

Calories: 608.6
Fat: 42.6 g
Saturated fat: 16.4 g
Carbohydrates: 21.7 g
Sugars: 11.8 g
Dietary fiber: 0.6 g
Protein: 32.9 g
Cholesterol: 101.9 mg
Sodium: 3440.3 mg
Vegetarian Sloppy Joes


Ingredients:
olive oil, bell pepper, red onion, garlic cloves, black beans, ground cumin, ground coriander, crushed tomatoes, Tabasco sauce, brown sugar, Worcestershire sauce, lime, juice of, dill pickles, fresh cilantro, avocado

Directions:
In a large skillet, heat the oil over a medium heat.  Add the bell pepper, jalapeno, red onion, and garlic.  Cook, stirring, until tender, 6-8 minutes.  Stir in black beans, cumin and coriander.
In a small bowl, combine the tomatoes, brown sugar, worcestershire sauce, and as much tabasco sauce as you would like (depending on your preference of spiciness].  Add to the black beans; simmer for a few minutes.  Stir in the lime juice.
Spoon bean mixture onto half of a crusty roll, top with cilantro, pickles and sliced avocado.  Cover with the other half of the roll and enjoy :].
Mexican Beef Stew (Campbells)


Ingredients:
ground beef, onion, fresh garlic cloves, beef broth, water, chili powder, potatoes, whole kernel corn, cheddar cheese, sour cream

Directions:
Cook beef, onion and garlic in skillet until browned.  Pour off excess fat., Add the soups, water, chilli powder, and potatoes., Heat to a boil, then cover and cook for about 15 min, until potatoes are tender., Add corn & heat for a few more minute., Top with cheese & sour cream.
Chicken Relleno


Ingredients:
boneless skinless chicken breasts, whole green chilies, reduced-fat monterey jack cheese, chili powder, ground cumin, salt, garlic powder, skim milk

Directions:
Preheat oven to 400°F.
Flatten chicken breasts between wax paper to 1/4-inch thickness using a meat mallet or rolling pin.
Place 1/2 green chili and 1 ounce cheese in the center of each chicken breast.
Roll chicken lengthwise and secure with wooden skewers or toothpicks.
Combine breadcrumbs and next 4 ingredients.
Dip rolls in milk, then dredge in breadcrumb mixture to evenly coat.
Place chicken in a baking dish sprayed with nonstick cooking spray.
Bake uncovered 30 minutes or until tender.
Corn Pie With Ground Beef Crust


Ingredients:
onion, celery, green sweet pepper, garlic, olive oil, diced tomatoes, chili powder, ground cumin, salt, crushed red pepper flakes, eggs, milk, all-purpose flour, salt, whole kernel corn, frozen whole kernel corn, green onions

Directions:
In a large skillet, cook onion, celery, sweet pepper, jalapeño pepper, and garlic in hot oil about 5 minutes or until tender, stirring occasionally.
Remove from heat and drain off fat.
Stir in drained tomatoes,balsamic vinegar, chili powder, cumin, the 1/2 teaspoon salt, and the crushed red pepper.
In a large bowl, combine ground beef, bread crumbs, and the onion-tomato mixture.
Spread meat mixture evenly in an ungreased 2-quart square baking dish.
In same bowl, combine eggs, milk, flour, and the 1/4 teaspoon salt; beat with a wire whisk until smooth.
Stir in corn and green onions.
Spoon evenly over meat layer.
Bake, uncovered, in a 350°F oven about 40 minutes or until corn layer is just set and meat layer is no longer pink.
Let stand for 10 minutes; cut into portions to serve.
Baked Egg and Goat Cheese in Tomato Cup


Ingredients:
tomatoes, egg, dried herbs

Directions:
Preheat the toaster oven to 400°F/200°C degrees.
Cut off the top of a tomato and scoop out the inside to make a tomato cup.
Crack an egg into the tomato cup.
Top with goat cheese, herbs, salt and pepper.
Bake for 20 minutes or longer depending on your preference for the softness of eggs.
Infuse love and serve immediately!
Pozole in a Slow Cooker
Category: soups-stews-and-chili
By Isabel

Easy, authentic Mexican Pozole. You will be glad you took the time. You can make ahead of time and freeze the pork to keep until you're ready to make dinner. Serve with chopped white onion, cilantro, shredded cabbage, lime wedges, and corn tortillas or tostadas.

Ingredients:
2  pasilla chile peppers - stems, seeds, and veins removed
2  ancho chile peppers - stems, seeds, and veins removed
2  guajillo chile peppers - stems, seeds, and veins removed
water, to cover
1 teaspoon cumin seeds
2 cloves garlic
½  white onion, chopped
5  Roma tomatoes, chopped
1 (3 1/2) pound pork shoulder, cut into several large pieces
salt to taste
2  bay leaves
4 cups chicken stock
2 (15.5 ounce) cans white hominy, rinsed and drained

Directions:
Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth. Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork. Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce. Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.

Prep time: 30 mins
Cook time: 8 hrs 25 mins
Total time: 8 hrs 55 mins
Yields: 12 servings

Calories: 239.8
Fat: 13.6 g
Saturated fat: 4.7 g
Carbohydrates: 13.6 g
Sugars: 2.5 g
Dietary fiber: 2.9 g
Protein: 15.4 g
Cholesterol: 52.4 mg
Sodium: 426.6 mg
Candy Cane Vodka


Ingredients:
"vodka"

Directions:
1. Break up your candy canes.
2. In a mason jar, with an airtight lid, put your candy cane pieces.
3. Pour over the vodka.
4. Close it, give it a shake, and leave in the fridge for 4-6 hours, until the candy canes have dissolved and your candy cane vodka is red in color,.
5. Once ready, give it a final shake before using in your recipe of choice.
Spiced Almond, Grape and Mixed Green Salad


Ingredients:
paprika, kosher salt, red wine vinegar, red wine vinegar, grainy mustard, olive oil, salt, red radishes, flat leaf parsley, red seedless grapes

Directions:
Preheat oven to 350°F.
Almonds: Combine the almonds and paprika and a pinch of salt. Toss to blend. Transfer to a baking sheet and toast until browned, 5-8 minutes. Set aside.
Dressing:  Whisk all dressing ingredients together in a small bowl, set aside.
Salad:  Place the radishes on a flat surface and, using a small, sharp knife, slice them into 1/4 inch rounds (with the bit of the tops still attached].
Toss the mixed greens, radishes, parsley and grapes to the bowl and toss to blend. Top with the almonds. Serve immediately.
No Cook Freezer Jam


Ingredients:
sugar, Splenda granular

Directions:
Stir sugar and contents of package in a bowl until well blended.
Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups].  Stir 3 minutes.
Ladle jam into clean plastic (or glass]freezer jars.
Twist on lids and let stand until thickened, about 30 minutes.
Refrigerate up to 3 weeks or freeze up to 1 year.
NOTE: Fresh strawberries: 4 (1 lb] pkgs Frozen Strawberries: 3 (12 oz] bags.
Fresh Peaches: 12 medium.
Frozen Peaches: 3 (16 oz] bags.
Fresh Raspberries: 6 (6 oz] pkgs.
Frozen Raspberies: 3 (12 oz] bags.
Chicken Tongseng Ala Yodamom


Ingredients:
chicken meat, coconut milk, water, green tomatoes, cabbage, leek, soy sauce, black pepper, lemongrass, garlic, red onions, red chili peppers, cayenne, salt, sugar

Directions:
mash until smooth for onion, pecans, garlic, red chilli and coriander., then saute the seasoning had smoothed., The next input chicken including water and lemongrass wait 20 minutes., input cabbage, leek, Cayenne pepper, green tomatoes, coconut milk., wait for it to boil., input soy sauce, salt, sugar and pepper., stir until blended., done tongseng already ready to be served, enjoy while hot or warm.
Pan-Roasted Brussels Sprouts
Category: side-dish
By Tony

These pan-roasted Brussels sprouts, cooked in olive oil and lemon juice, are a perfect side to dish to any meat, fish, or plant-based protein.

Ingredients:
2 tablespoons olive oil
2 teaspoons minced garlic
1 pound Brussels sprouts
sea salt and freshly ground black pepper to taste
½  lemon, juiced

Directions:
Heat oil in a medium skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add Brussels sprouts and season with salt and pepper. Add lemon juice and cook until Brussels sprouts start to brown on some leaves, about 3 minutes. Reduce heat to medium-low, cover, and cook until sprouts are fork-tender, about 15 minutes.

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

Calories: 110.6
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 10.6 g
Sugars: 2.5 g
Dietary fiber: 4.3 g
Protein: 3.9 g
Sodium: 108.7 mg
Fried Herbed Almonds


Ingredients:
extra virgin olive oil, fresh thyme leaves

Directions:
Heat oil in a large skillet over medium heat.
Add almonds and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.
Stir in thyme leaves. Remove from heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely.
Almonds can be stored in an airtight container at room temperature up to 2 weeks.
Black Bean and Walnut Burgers
Category: everyday-cooking
By ademuri

Hearty and nutty, these black bean burgers are sure to satisfy.

Ingredients:
½ cup walnuts
½ cup rolled oats
1 tablespoon flax seeds
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 pinch ground cinnamon
2 (15 ounce) cans black beans, rinsed and drained
½ cup mashed cooked sweet potato
1  egg, beaten
¼ cup minced onion
1  Fresno chile pepper, seeded and minced
1 small crimini mushroom, minced
3 cloves garlic, minced
½ teaspoon soy sauce
½ cup vegetable oil

Directions:
Process walnuts in a food processor until you have a coarse powder; add oats, flax seeds, cumin, paprika, salt, and ground cinnamon and process again until the oats are ground into a coarse powder. Put black beans and sweet potato into the processor bowl; process until smooth and transfer to a mixing bowl. Stir egg, onion, Fresno chile, crimini mushroom, garlic, and soy sauce into the black bean mixture until smoothly integrated; shape into 6 patties. Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry patties in oil until a deep-brown crust forms, about 5 minutes per side.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 patties

Calories: 433.1
Fat: 27.4 g
Saturated fat: 4 g
Carbohydrates: 36.7 g
Sugars: 2.4 g
Dietary fiber: 12.9 g
Protein: 13.2 g
Cholesterol: 31 mg
Sodium: 978.7 mg
Molasses Brined Pork Chops
Category: main-dish
By Chef John

Brining pork chops is like upgrading to premium cable; once you do it, you can't go back to basic. Dissolve salt and molasses in water, toss in the chops, and wait. What do you get from such little effort? A pork chop that's seasoned from the inside out, with a firm, but very moist texture.

Ingredients:
½ cup kosher salt
½ cup molasses
4  whole cloves
1 cup boiling water
7 cups cold water
4  (2 1/4 inch thick) center cut, bone-in pork chops
½ teaspoon vegetable oil

Directions:
Combine salt, molasses, cloves, and boiling water in a large container. Stir until molasses and salt are dissolved; let cool to room temperature. Pour cold water into molasses mixture; stir to combine. Completely submerge pork chops in molasses mixture. Cover container and refrigerate for 6 hours. Remove pork chops from brine and pat dry with paper towels. Lightly oil each chop. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place pork chops on the hottest part of the grill; cook each side until browned, 2 to 3 minutes. Transfer to a medium-high area of the grill and cook pork until it is slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center of the chop should read 145 degrees F (63 degrees C).

Prep time: 5 mins
Cook time: 20 mins
Total time: 6 hrs 25 mins
Yields: 4 servings

Calories: 346.2
Fat: 13.5 g
Saturated fat: 4.5 g
Carbohydrates: 31.2 g
Sugars: 22.8 g
Dietary fiber: 0.3 g
Protein: 24.2 g
Cholesterol: 66.2 mg
Sodium: 11472.7 mg
No-Cook Freezer Jam


Ingredients:
sugar, Splenda sugar substitute

Directions:
Wash and mash your fruit - about 2 pounds makes about 4 cups of fruit.  If you like your jam with chunks of fruit you can do it by hand with a potato masher, but I just gave it a whirl in my food processor -super easy!
In a separate bowl, briskly whisk 1 1/2 cups of sugar and 5 tablespoons of pectin.
Add the mashed fruit to the pectin/sugar mixture and stir for 3 minutes making sure to scrape sides and bottom of bowl.  (I did all the whisking/mixing in my Kitchen Aid with the whisk attachment - again, super easy!].
Pour into clean containers that can freeze (glass jars or plastic freezer containers] and let it set on the counter for 30 minutes before freezing.
French Onion Dip From Scratch
Category: appetizers-and-snacks
By CCUMMINS

Everyone has the soup mix onion dip.  Try this fabulous recipe for a homemade version that is much better!!

Ingredients:
2 tablespoons olive oil
1 ½ cups chopped onion
¼ teaspoon kosher salt
1 cup sour cream
1 cup mayonnaise
½ teaspoon garlic powder
¼ teaspoon ground white pepper
½ teaspoon kosher salt

Directions:
Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool. Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 2 cups

Calories: 151.1
Fat: 15.6 g
Saturated fat: 3.7 g
Carbohydrates: 2.6 g
Sugars: 0.9 g
Dietary fiber: 0.3 g
Protein: 0.8 g
Cholesterol: 11.5 mg
Sodium: 176.4 mg
Chinese Pot Roast (Diabetic Crock Pot Recipe)


Ingredients:
flour, canola oil, onions, light soy sauce, water, ground ginger

Directions:
Dip roast in flour and brown on both sides in oil in a saucepan., Place meat in slow cooker and top with onions., Combine soy sauce, water and ginger and pour over the meat., Cover and cook on high for 10 minutes., Reduce heat to low and cook for 8-10 hours., Slice and serve with rice.
Chicken Nacho Dip


Ingredients:
salsa, onion, cheddar cheese, tortilla chips

Directions:
Combine chicken, beans, onion and salsa in a saucepan., Heat through thoroughly., Place in serving bowl, top with cheese., Serve with chips.
Fruity Crunchy Yogurt Banana Pops


Ingredients:
"bananas"

Directions:
Line a cookie sheet or 13 x 9 casserole dish with wax paper. Insert wooden sticks into the cut end of each banana half so it resembles an ice pop.
Get two shallow dishes ready, put the yogurt into one and the Cheerios into another. Roll each banana half in the yogurt first to fully coat it and drip off excess, then roll in the cereal to fully coat it.
Place them on the cookie sheet/casserole dish and freeze until firm, about 1 hour.
They're ready to eat! But if you have leftovers (I doubt this heh], wrap in foil or plastic wrap and they'll last up to 2 weeks in the freezer.
For some variation ideas, why not try vanilla yogurt with Honey Nut Cheerios? Or any other kinds of yogurt with plain Cheerios? I like the strawberry and Fruity Cheerios combo because it's pleasing to look at and even more pleasing to eat!
Boureki


Ingredients:
eggplants, potatoes, heavy cream, of fresh mint, olive oil, tomatoes, salt, pepper, oregano, all-purpose flour

Directions:
Preheat oven to 350°F.
Cut eggplant, potatoes and tomatoes into thin rounds and let drain for several minutes, then sprinkle with salt, pepper and oregano.
Toss potatoes and eggplant with flour.
In an oiled medium pan, layer half of the potatoes and eggplant.
Then spread half of the mizithra and half of the mint over the top.
Repeat the procedure with the remaining potatoes, eggplant and mizithra.
Top with tomato slices, then spoon on cream and olive oil and about one cup of water.
Bake for about two hours.
Serve warm and decorate with remaining mint leaves.
Fresh Grapefruit Juice Smoothie
Category: breakfast-and-brunch
By Noodlefork

A great, delicious way to cool off in the summer! Who knew fruit could taste so good?

Ingredients:
1 ⅓ cups fresh red grapefruit juice
8 large strawberries
2 medium bananas, sliced
1 (8 ounce) container strawberry-banana yogurt
2 tablespoons honey
1 cup crushed ice

Directions:
Place the grapefruit juice, strawberries, bananas, yogurt, honey, and ice into a blender. Cover, and blend until smooth.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 servings

Calories: 361.2
Fat: 1.8 g
Saturated fat: 0.7 g
Carbohydrates: 85 g
Sugars: 52.2 g
Dietary fiber: 5.2 g
Protein: 7.2 g
Cholesterol: 5 mg
Sodium: 74.4 mg
Aarsi’s Ultimate Valentine Cake


Ingredients:
cake flour, powdered sugar, confectioners' sugar, baking powder, table salt, eggs, water, cardamom pod, all-purpose flour, heavy whipping cream, powdered sugar, confectioners' sugar, rose water

Directions:
Method for Cake:
Preheat oven to 325°F.
Sift together flour, baking powder, salt and 7 tablespoons of powdered sugar. Set aside.
Using the paddle attachment, start beating the egg yolks in a bowl.
While beating the eggs, very slowly add water. Combine well.
Now slowly add the oil to create an emulsion (smooth consistency].
Add the sifted flour mixture in several batches to form a smooth batter.
Add the cardamom seeds. Mix for another ten-fifteen seconds. Set aside.
In a separate bowl, start beating egg whites while gradually adding seven tablespoons of powdered sugar.
Beat until this mixture forms peaks and triples in volume.
Gently, fold the egg whites into the egg yolk and flour batter. Do this in three batches and do not over mix.
Pour the batter on to a 12” x 16” baking sheet, which has been coated with cooking spray and dusted with all-purpose flour.
Place this tray on the top rack of the preheated oven.
Bake until the cake tester comes out clean. It should take about ten to fifteen minutes, depending on the oven.
When the cake is baked, take the baking sheet out of the oven and place it on a cooling rack. Bring to room temperature.
Using a 3-inch cookie cutter cut 12 circles out of the cake sheet. Set them aside.
Method for Rose Frosting:
Start beating 1 Cup heavy whipping cream in a mixer bowl, using a whisk attachment.
Once frothy, gradually add the powdered sugar.
Once the sugar is combined, add the food color with the help of a toothpick.
Add the rose water.
Continue beating until it triples in volume and forms peaks.
Place the frosting in a zip lock bag. Seal the bag to remove air. Push the frosting to one corner and snip that corner of the bag.
Garnishing:
Unsalted Shelled Pistachios, chopped.
Edible Dried Rose Petals.
Once, you have the frosting ready and the cake cooled, its time to get creative!
Assembling:
Place one cake circle at the bottom of a glass bowl.
Pipe the prepared frosting to cover this cake circle.
Place another cake circle on top of this frosting and repeat part 2.
Garnish with pistachios and rose petals.