xiaoxl/recipe_data huggingface dataset:
Healthy Baked Mostaccioli


Ingredients:
mostaccioli pasta, lean ground turkey, onion, diced tomatoes, tomato paste, water, dried oregano, salt, pepper, fat-free cottage cheese, dried marjoram, part-skim mozzarella cheese, parmesan cheese

Directions:
Cook mostaccioli according to package directions. Meanwhile, in a large saucepan, cook the turkey and onion over medium heat until the meat is no longer pink;drain if necessary.
Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
In a small bowl, combine cottage cheese and marjoram; set aside.
Spread 1/2 cup meat sauce into an 9"x9" baking dish coated with cooking spray. Layer with half of the mostaccioli, meat sauce and mozzarella cheese. Top with cottage cheese mixture. Layer with remaining mostaccioli, meat sauce and mozzarella cheese. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 for 30-40 minutes or until bublby and heated through.
Basic Chai Tea


Ingredients:
cinnamon stick, allspice berries, green cardamom pods, white cardamom pods, whole black peppercorn, fennel seed, ground ginger, ground cloves, sugar

Directions:
With the side of a cleaver or chef’s knife, gently crush the whole spices, then add them to a small saucepan, along with ginger, cloves, tea leaves, and sugar.
Add in 1 cup water and bring to a boil over medium heat.
Cover pan and remove from heat; steep for 3 minutes.
Return pan to low heat and add in milk.
Bring to just a simmer, then pour through a fine-mesh sieve into 2 warmed teacups or small mugs.
Serve immediately.
Ground Chicken Stew
Category: soups-stews-and-chili
By Mme Rocha

A healthy and hearty chicken stew. Serve with whole-grain rice.

Ingredients:
3 cloves garlic
1 tablespoon mild curry paste
1  onion, diced
1  green bell pepper, chopped
1 pound ground chicken
4 stalks celery, chopped
4  carrots, chopped
2  roma tomatoes, diced
2  zucchini, diced
1 cup chicken broth
1 tablespoon soy sauce
salt to taste

Directions:
Mash garlic in the bottom of a saucepan. Stir curry paste with the garlic; add onion and bell pepper. Cook and stir over medium-low heat until the onions are golden, about 5 minutes. Crumble the ground chicken into the saucepan; add celery, carrots, tomatoes, and zucchini. Increase heat to medium, cover saucepan with a lid, and cook until the carrots have softened, 7 to 10 minutes. Pour chicken broth and soy sauce over the mixture; season with salt. Reduce heat to medium-low, cover with a lid, and simmer for 1 hour.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 5 servings

Calories: 186.9
Fat: 3.4 g
Saturated fat: 0.9 g
Carbohydrates: 16.1 g
Sugars: 7.7 g
Dietary fiber: 4.1 g
Protein: 23.1 g
Cholesterol: 56.3 mg
Sodium: 583.2 mg
Gluten-Free Coffee Fingers


Ingredients:
butter, brown sugar, icing sugar, instant coffee granules, potato starch, buckwheat flour

Directions:
Measure first 5 ingredients into a mixing bowl and stir.
Add flour and mix well.
Roll 1/2" thick on a lightly floured surface and cut into finngers 1/2"x2".
Place on a greased cookie sheet and bake in a preheated 300* oven for 20 to 25 minutes.
When cooled, dip ends into melted chocolate.
Enjoy!
Caribbean Coconut Chicken


Ingredients:
boneless skinless chicken breasts, onions, red bell pepper, green bell pepper, roasted garlic, coconut milk, salt, pepper, crushed red pepper flakes

Directions:
Preheat oven to 425ºF (220ºC].
In a large skillet, fry chicken breasts in vegetable oil until the chicken just begins to brown.
Stir onions, green bell pepper and red bell pepper into the skillet with the chicken.  Saute until the onions are translucent.  When the vegetables are translucent, stir in the garlic and coconut milk.  Let the mixture cook 5 to 8 minutes before removing the skillet from the heat.  Season with salt, pepper and red pepper flakes.
Transfer the mixture to a 9- x 13-inch baking dish and bake in a 425ºF (220ºC] oven for 45 minutes, or until the vegetables cook down and the chicken is tender.
Lamb Chops With Yogurt Rosemary and Dill Sauce


Ingredients:
lamb rib chops, yogurt, fresh rosemary, fresh dill, lemon juice

Directions:
Heat skillet to 350 and coat bottom of pan with vegetable oil.
Season the lamb chops with salt and pepper. Brown on both sides about 4-5 monutes for medium rare.
In a bowl, combine the yogurt, rosemary, dill and lemon juice. Serve on top of the lamb.
Milk Chocolate Peppermint Bark
Category: desserts
By caityb19

This peppermint bark has a delicious milk chocolate layer on the bottom with white chocolate and bits of candy canes on top.

Ingredients:
2 (12 ounce) packages milk chocolate chips
2 (12 ounce) packages white chocolate chips
2 teaspoons peppermint extract
8  peppermint candy canes, crushed, divided

Directions:
Line a 12x18 inch jelly roll pan with aluminum foil. Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave).  Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes. Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. Chill until set, about 1 hour. Break into small pieces to serve.

Prep time: 30 mins
Total time: 2 hrs
Yields: 3 1/2 pounds

Calories: 167.2
Fat: 9.3 g
Saturated fat: 5.6 g
Carbohydrates: 20.2 g
Sugars: 17.7 g
Protein: 1.9 g
Cholesterol: 7.4 mg
Sodium: 38.8 mg
Vegetable Pizza I
Category: main-dish
By JANMARIE

Quick and easy recipe that is great at parties and showers.  You can use any combination of chopped veggies and cheeses-whatever your family likes!

Ingredients:
2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 pizza

Calories: 467.1
Fat: 38.8 g
Saturated fat: 14.4 g
Carbohydrates: 20.7 g
Sugars: 4.3 g
Dietary fiber: 1.1 g
Protein: 8.8 g
Cholesterol: 57.9 mg
Sodium: 741.3 mg
Easy Steak Sandwich
Category: main-dish
By zigmondo

I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.

Ingredients:
2 tablespoons butter
¼ medium onion, sliced
4 large fresh mushrooms, sliced
¼  green bell pepper, sliced into long strips
1 (1/2 pound) well-marbled beef steak of any type, sliced as thinly as possible
3 tablespoons chopped pickled hot peppers
1 teaspoon hot pepper sauce
2 slices sharp Cheddar cheese
salt and pepper to taste
⅓  French baguette, cut in half lengthwise

Directions:
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside. Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through. Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 sandwich

Calories: 1195.6
Fat: 57.7 g
Saturated fat: 32.2 g
Carbohydrates: 95.8 g
Sugars: 9.5 g
Dietary fiber: 5.8 g
Protein: 74.3 g
Cholesterol: 222.4 mg
Sodium: 1972.1 mg
Refreshing Cucumber and Tomatoe Salad


Ingredients:
cucumbers, salt, tomatoes, sweet onion, lemon juice, cider vinegar, olive oil, Dijon mustard, Splenda sugar substitute, dill weed, black pepper, cayenne pepper, salt, feta cheese

Directions:
Put the cucumber slices in a strainer and sprinkle with the 3/4 tsp salt, coat well.
Place the strainer over an empty bowl.
Put in refrigerator in order to allow the cucumbers to drain their liquid for about 40-45 minutes.
After draining time, remove any excess moisture from the cucumbers in the strainer.
Place the cucumbers in a large bowl.
Add the tomatoes and onions.
In a small bowl, whisk together lemon juice, cider vinegar, olive oil, Dijon mustard, splenda, dill weed, pepper and cayenne pepper.
Pour over the salad mixture and toss.
Sprinkle with the crumbled feta cheese.
Daube De Boeuf a La Provencale


Ingredients:
olive oil, dry vermouth, brandy, salt, pepper, thyme, sage, bay leaf, garlic, carrots, onions, flour, firm ripe tomatoes, fresh mushrooms, cornstarch, garlic, capers, Dijon mustard, olive oil, fresh basil, fresh parsley

Directions:
Mix olive oil through onions and marinate steak in refrigerator at least 6 hours, basting and turning meat several times.
Scrape marinade off meat and reserve.
Season meat lightly with salt and pepper; roll in flour and set aside on waxed paper.
In a bowl toss marinade with tomatoes and mushrooms.
Place 1/3 of mixed vegetables in bottom of 6 quart flame-proof casserole.
Alternate layers of meat and vegetables, ending with vegetables.
Pour in any left-over marinade.
Cover, set over moderate heat and simmer 15 minutes.
If vegetables have not rendered enough liquid to almost cover meat, add a little bouillon.
Cover and simmer 1½-2 hours until meat is tender when pierced.
Tip casserole, trim out fat and taste for seasoning.
If liquid has not reduced and thickened, drain out into a saucepan and thicken with 1 Tbs cornstarch mixed with bouillon, boil 2 minutes, then pour into casserole.
Chop or purée garlic and mash with capers.
Beat in mustard.
Gradually beat in olive oil to make a thick sauce.
Stir in basil or parsley just before serving.
Easy Bake Oven Cheese Sauce /Dip


Ingredients:
cheese spread, water

Directions:
Preheat easy bake oven for 15 minutes.
Mix cheese and water in the warming cup. Place on the warming oven and cover. Remove cover occasionally to stir mixture. Warm until softened (about 9 minutes]. Pour on Nacho's or use as a dip.
Mushroom Veal Marsala


Ingredients:
mushrooms, unsalted butter, chicken broth, marsala wine, heavy cream

Directions:
Place the seasoned flour in a plastic bag and add the veal scallops & shake until they are well coated. Set aside.
In a large skillet, heat the oil and butter until hot. Add the mushrooms and cook until golden brown. Remove to a separate dish.
Fry the scallops in the skillet one minute per side. Remove to the dish with the mushrooms.
Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
Add the chicken broth and cook until the sauce has reduced and thickened.
Stir in the cream and return the mushroom and veal to the pan to reheat.
Serve the veal scallops with a good sized spoonful of the mushroom marsala sauce.
Apple 'n' Oats Breakfast Pudding


Ingredients:
nonfat milk, brown sugar, reduced fat margarine, light butter, ground cinnamon, salt, baking apple, rolled oats, vanilla extract, ground nutmeg

Directions:
Preheat oven to 350.  Lightly coat a 1 quart baking dish with oil spray.
Combine the milk, sugar, margarine or butter, cinnamon, and salt in a 2 quart saucepan.  Cook, stirring constantly, over high heat for 4 minutes to scald the milk.
Add the apple and the oats.  Continue cooking on high for 1 minuted.  Remove from heat and stir in the vanilla.
Pour the mixture into the prepared baking dish.  Bake for 15 minutes.
Remove from the oven, stir thoroughly.  Sprinkle the top with nutmeg.  Return to the oven and bake for 15 more minutes.
Serve warm with cream, if desired.
Turkey Cookies


Ingredients:
character(0]

Directions:
Spread frosting on the back of the cookie., Place peanut butter cup as the body toward the front center of the cookie., Place  5 candy corns around the peanut butter cup as the feathers., Using frosting as glue, place two sprinkle eyes on the peanut butter cup.
Crunchy Potato Balls


Ingredients:
mashed potatoes, cooked ham, cheddar cheese, swiss cheese, mayonnaise, egg, prepared mustard, pepper, all-purpose flour

Directions:
In a bowl combine the potatoes, ham, cheese, mayonnaise, egg, mustard and pepper.  Mix well.
Add enough of the flour to make a stiff mixture.  Chill.
Shape into 1-inch balls.  Roll in cornflakes.
Place on greased baking sheet.
Bake at 350 for 25-30 minutes.  Serve hot.
Bite-Size Tomato and Mozzarella Tarts


Ingredients:
flour, frozen puff pastry, parmigiano-reggiano cheese, plum tomato, fresh mozzarella cheese, fresh basil

Directions:
Heat oven to 400 degrees; line a baking sheet with parchment paper; set aside.
On a lightly floured surface, unfold pastry.
Using a 3-inch biscuit cutter, cut out 8-9 rounds and transfer to prepared baking sheet, placing 1 inch apart.
Using a fork, prick each round in several places.
Bake 5 minutes.
Sprinkle each round with about 1/2 t Parmigiano-Reggiano, then cover with 1 tomato slice; season with salt and pepper.
Top each with 1 mozzarella slice.
Bake until pastry is puffed and golden, 12-14 minutes.
Sprinkle each tart with basil and serve warm.
Creamy Slow Cooker Minestrone Soup


Ingredients:
onion, parsnip, carrot, turnip, red kidney beans, crushed tomatoes, tomato sauce, cheese, cream cheese

Directions:
Pour 1 can red kidney beans, 1 can crushed tomato, and 1 can tomato sauce in crockpot.
Dice all vegetables into small cubes, and dump into crock pot.
Pour in chicken stock until about 3/4 full, and stir everything together.
Turn crock pot on high and let sit until the vegetables are tender (approximately 5 hours].
Add noodles, and let cook for about a half hour or until they are to the density of your liking.
Stir in shredded cheese, and 1/2 block of cream cheese. Let simmer until melted and enjoy!
Add salt and pepper to taste.
Pull-Apart Dutch Apple Pie
Category: desserts
By fabeveryday

This is a Dutch apple pie version of the pull-apart pie online trend. This is perfect for parties and get togethers, and can easily be customized with different pie filling, such as blueberry or peach.

Ingredients:
2 (14.1 ounce) packages refrigerated pie dough (such as Pillsbury®)
1 (21 ounce) can apple pie filling
⅓ cup all-purpose flour
⅓ cup packed brown sugar
3 tablespoons cold unsalted butter, cubed
¼ teaspoon ground cinnamon

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Roll out each circle of pie dough to 1/8-inch thickness. Cut circles into the dough using a 2 1/2-inch round cookie cutter (as many circles as you can). Fold each circle in half and pinch the ends of each side together to make a boat shape with an open top. Spoon about 1/2 tablespoon of pie filling into the dough "pocket" and place it face-up at the edge of a 9- or 10-inch springform pan. Repeat with the remaining dough circles, wrapping around the edge of the pan and overlapping with the last piece slightly until the pan is full. Mix flour, brown sugar, butter, and cinnamon together with a fork or pastry cutter in a bowl until mixture forms into crumbs. Spoon crumble topping on top of the pieces of pie. Bake in the preheated oven until the edges of the dough and the crumble topping turn golden, 17 to 20 minutes. Cool for a few minutes before serving. Place the pan on a serving platter and remove the side of the springform pan, leaving the pie and the base of the pan on the serving dish. Pull apart the amount of pieces you'd like to eat.

Prep time: 25 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 10 servings

Calories: 489.4
Fat: 24.3 g
Saturated fat: 11.1 g
Carbohydrates: 64.5 g
Sugars: 10.1 g
Dietary fiber: 0.7 g
Protein: 3.5 g
Cholesterol: 24 mg
Sodium: 354.7 mg
Balti Butter Chicken


Ingredients:
chili powder, bay leaf, ground cloves, ground cinnamon, garam masala, green cardamoms, gingerroot, garlic, tomatoes, salt, chicken, butter, onions, fresh coriander

Directions:
Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yoghurt mixture.
Set aside.
Melt together the butter and oil in a medium karahi, wok or frying pan.
Add the onions and fry for about 3 minutes.
Add the chicken mixture and stir-fry for about 7-10 minutes.
Stir in about half of the coriander and mix well.
Pour over the cream and stir in well.
Bring to the boil.
Serve garnished with the remaining chopped coriander.
Thai Spicy Grilled Corn on the Cob


Ingredients:
character(0]

Directions:
"I heated a black iron skillet with grill lines on high heat, on the stove! When really hot place two mini cobs on pan and rotate until evenly blackened. Plate them and brush all sides with spicy hot Thai mayonnaise. Enjoy your new favorite food!"
Chicken Couscous One Pot


Ingredients:
chicken thighs, turmeric, garam masala, onions, garlic cloves, green olives, lemon, couscous, flat leaf parsley

Directions:
Toss the chicken thighs in half the spices and a pinch of salt until completely coated.
Heat 1 tablespoon of the oil in a large saute pan with a lid.
Fry the chicken, skin side down, for 10 minutes until golden brown, then turn over and cook for 2 more minutes before removing from the pan.
Pour the rest of the oil into the pan, then fry the onions and garlic for 8 minutes until golden.
Stir in the rest of the spices, then cook for 1 minute longer.
Pour over the chicken stock and scatter the olives.
Bring everything to a boil, turn down the heat, then sit the chicken, skin side up, in the stock.
Cover the pan with a lid, then simmer gently for 35  to 40 minutes, until the chicken is tender.
Lift the chicken onto a plate and keep warm.
Take the pan off the heat.
Stir in the juice of the lemon and couscous into the saucy onions in the pan.  Top up with boiling water, if necessary, to cover the couscous.
Place the lid back on the pan, then leave to stand for 5 minutes until the couscous is cooked through.
Fluff through half of the parsley and lemon zest, then sit the chicken on top.
Scatter the remaining parsley and lemon zest on top before serving.
Easy Appetizer Meatballs
Category: appetizers-and-snacks
By rnelson1636

Only two ingredients create a great twist on a familiar and favorite appetizer. These are best if they are heated for a while before serving, as the juice will turn into a bit of a glaze.

Ingredients:
1 pound ground pork sausage
1 pound ground spicy pork sausage
1 (6 ounce) can frozen orange juice concentrate, thawed

Directions:
Combine pork sausage and spicy pork sausage together in a bowl using your hands. Form mixture into meatballs, about 1 tablespoon each. Fry meatballs in a skillet over medium heat until browned and completely cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Transfer meatballs to a large bowl and add 1/2 of the orange juice concentrate; gently toss to coat, adding more if needed to completely coat. Put meatballs in a slow cooker and add the remaining orange juice concentrate; turn on Low setting to keep warm before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 24 meatballs

Calories: 202.2
Fat: 13.9 g
Saturated fat: 4.9 g
Carbohydrates: 8.3 g
Sugars: 6.9 g
Dietary fiber: 0.2 g
Protein: 10.6 g
Cholesterol: 35.2 mg
Sodium: 555.8 mg
Carrots with an Apple Glaze


Ingredients:
butter, honey, green onion top

Directions:
Melt butter in large nonstick skillet over medium-high heat.
Add carrots and sauté until carrots begin to brown slightly, about 8 minutes.
Add apple juice and honey and bring to boil.
Reduce heat and simmer until carrots are tender and liquid reduced to glaze, stirring occasionally,about 15 minutes.
Season to taste with salt and pepper.
Transfer to bowl and sprinkle with green onion tops and serve.
Cold Day Chili


Ingredients:
lean ground beef, onion, kidney beans, diced tomatoes, water, brown sugar, chili powder, white vinegar, prepared mustard, salt, black pepper

Directions:
Brown ground beef and onion and drain., Add remaining ingredients., Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
Chili-Lime Shrimp Fajitas
Category: world-cuisine
By Jackie

Easy, quick, and delicious recipe for homemade shrimp fajitas using shrimp, green pepper, onions, lime and just a few spices!

Ingredients:
½ cup olive oil
½ cup chopped fresh cilantro, divided
3 tablespoons chili powder
4 large cloves garlic, minced
1 tablespoon lime juice
½ teaspoon salt
1 pound frozen shrimp - thawed, peeled, deveined, and cleaned
cooking spray
1  onion, sliced into rings and rings separated
1 large green bell pepper, sliced into strips
1  serrano chile pepper, sliced, or more to taste
4 (8 inch) flour tortillas
1 cup shredded Cheddar cheese, or to taste
½ cup shredded lettuce, or to taste
¼ cup sour cream, or to taste
¼ cup chopped tomatoes, or to taste

Directions:
Whisk olive oil, 1/4 cup cilantro, chili powder, garlic, lime juice, and salt together in a bowl; add shrimp, toss to coat, and marinate in the refrigerator for 20 minutes. Heat a large skillet over medium-high heat; spray with cooking spray. Add onion, green bell pepper, and serrano chile pepper; saute until tender, 10 to 12 minutes. Transfer vegetables to a bowl and cover with aluminum foil to keep warm. Pour shrimp and marinade into the same skillet over medium-high heat; cook until shrimp are pink and opaque, about 2 minutes per side. Stir vegetables into shrimp mixture; cook and stir until heated through, 2 to 3 minutes. Spoon shrimp-vegetable mixture onto tortillas and top each with Cheddar cheese, lettuce, sour cream, tomatoes, and remaining 1/4 cup cilantro.

Prep time: 20 mins
Cook time: 16 mins
Total time: 56 mins
Yields: 4 fajitas

Calories: 693.1
Fat: 45.1 g
Saturated fat: 12.9 g
Carbohydrates: 41.5 g
Sugars: 4.6 g
Dietary fiber: 5.8 g
Protein: 32.6 g
Cholesterol: 208.6 mg
Sodium: 975.2 mg
Maple Walnut Brownies


Ingredients:
unbleached all-purpose flour, salt, baking powder, unsalted butter, brown sugar, real maple syrup, eggs, walnuts, confectioners' sugar, maple syrup, milk

Directions:
Preheat oven to 350°F Lightly grease an 8" square pan.
Whisk together flour, salt, and baking powder; set aside.
Melt butter and brown sugar together in the microwave or over a burner; remove from heat and stir in the syrup. Allow the mixture to cool to lukewarm (I let it sit for about an hour].
Stir in the eggs one at a time, then the maple flavor.
Stir in the dry ingredients, and finally the walnuts.
Pour into prepared pan, and bake 25 minutes, just until the edges pull away from the sides of the pan. Remove from oven and cool before cutting and glazing.
To make the glaze: Whisk all three ingredients together, adding more liquid if necessary to make a pourable glaze.