xiaoxl/recipe_data huggingface dataset:
Easy Oatmeal Muffins
Category: bread
By WHATCITY

A simple but delicious recipe for oatmeal muffins.

Ingredients:
1 cup milk
1 cup quick cooking oats
1  egg
¼ cup vegetable oil
1 cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon salt

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners. In a small bowl, combine milk and oats; let soak for 15 minutes. In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 dozen

Calories: 136.2
Fat: 5.9 g
Saturated fat: 1.2 g
Carbohydrates: 17.8 g
Sugars: 5.2 g
Dietary fiber: 1 g
Protein: 3.2 g
Cholesterol: 17.1 mg
Sodium: 171.6 mg
Tomato Based Creamy & Chessy Penne Pasta-- Fusion of Italian


Ingredients:
olive oil, penne pasta, tomato puree, cheese slices, frozen green pea, sesame seeds, garlic, chili sauce, salt, coriander leaves

Directions:
Add pasta and salt in boiling water for 20-25 minutes. Strain the water once pasta is done. Keep it aside.
For Sauce: Heat 2 spoon olive oil in non stick deep vessel for 2-3 minutes.
Add tomato puree and stir for 4-5 minutes.
Add cheese slices, cream, salt (as per taste] and stir for 2-3 minutes.
Add schezwan sauce and water (if required].
Stir the sauce for 2-3 minutes. The sauce must be semi liquid.
For Pasta: Heat 1 spoon olive oil in non stick deep vessel for 2- 3 minutes.
Add sesame seeds and chopped garlic in the oil. Stir it for 1-2 minutes.
Add peas, cornlettes and salt (as per taste]. Stir fry it for 4-5 minutes.
Add drained pasta and 1/2 table spoon to the vessel. Stir it for 2-3 minutes.
Add Keya Italian seasoning and Keya Chilli flakes. Stir it for 2- 3 minutes.
Add the sauce and water (if required]. Stir it for 4-5 minutes.
Garnish it with chopped coriander.
Fudge Raspberry Thumbprint Cookies


Ingredients:
light brown sugar, eggs, water, vanilla extract, salt, pecans

Directions:
HEAT oven to 350°F Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on the prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1/2 teaspoon hot fudge topping into the indentation of each cookie. Then place about 1/2 teaspoon jam on top of the hot fudge. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooking rack to cool completely.
Classic Chicago Public School Cafeteria Cookies Recipe


Ingredients:
unsalted butter, powdered sugar, vanilla extract, flour, flour

Directions:
Preheat over to 350 degrees Fahrenheit.
Cream butter and powdered sugar until fluffy.
Add vanilla extract.
Mix in flour in small increments.
Roll dough into balls; flatten on ungreased cookie sheets.
Bake until golden brown around the edges.
Weight Watchers Crock Pot Chicken Chili


Ingredients:
boneless skinless chicken breasts, canned tomato, canned kidney beans, green bell pepper, onion, salsa

Directions:
In sprayed, nonstick skillet, sear chicken., Add to crock pot with remaining ingredients., Cook on LOW for 6 to 8 hours.
Mushroom and Red Pepper Salad, Chive Vinaigrette


Ingredients:
fresh mushrooms, parmesan cheese, romano cheese, fresh parsley, chives, green onion, garlic clove, extra virgin olive oil, lemon juice, salt, fresh ground pepper

Directions:
CHIVE VINAGRETTE:, In lg bowl wisk together all vinagrette ingredients., SALAD:, Clean and halve mushrooms, add to bowl with vinagrette., Add red pepper, cheese and parsley., Toss to coat and let stand for 1 hour., MAKE AHEAD:, Make, cover and chill for up to 24 hours.
Apple Blossom Coffee Cake


Ingredients:
sugar, eggs, cooking apples, pecans, vanilla, all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg

Directions:
Combine 2 cups sugar, oil, and eggs in a large bowl, beating with a whisk until blended.  Stir in the apple, 1 cup pecans, and vanilla.
Combine the flour, soda, salt, 1 teaspoon cinnamon, and nutmeg; add to the apple mixture, stirring until blended (batter will be thick].  Spread the batter into a greased and floured 13 x 9 x 2 inch pan.
Combine the remaining 1/3 cup sugar, 1/2 cup pecans, and 1 tsp cinnamon; sprinkle evenly over the batter.
Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in the center of the cake comes out clean.  Cool in the pan on a wire rack.  Cut into squares and serve.
Indian Potato Pancake Mix


Ingredients:
chickpea flour, onion powder, dried chives, salt, turmeric powder, curry powder, ginger powder, baking powder, garam masala, garlic powder, red pepper flakes

Directions:
COMBINE all ingredients well; STORE airtight in a cool, dry place.
TO PREPARE 4 - 5 SERVINGS: Shake instant potato pancake mix before opening. Into a small mixing bowl, add 1 cup of this dry mix.
BEAT one egg with 1/2 cup milk and 1 teaspoon vegetable oil, then add to dry mix; STIR.
LET stand 10 minutes.
STIR again (if desired, stir in 1 tablespoon defrosted frozen peas and/or fresh chopped onion and minced cilantro].
PLACE disposable kitchen gloves over each hand (to protect hands and nails from turmeric staining].
SCOOP mixture using an ice cream scoop, into other hand; SHAPE into 4 - 5 one-inch-thick patties as shown in photo.
PLACE patties onto a heated, buttered skillet over medium-low heat; FRY until golden brown; TURN and fry until other side is golden brown.
DRAIN on paper towels.
SERVE hot, with a coriander-mint chutney with or without plain yogurt and ENJOY!
Creamy Mussel Soup with Fiery Rouille


Ingredients:
onions, salted butter, peri-peri, extra virgin olive oil, garlic, fresh parsley, dried herbs, saffron, ground turmeric, flour, tomatoes, sun-dried tomato pesto, tomato paste, sun-dried tomato pesto, tomato paste, sugar, seasoning salt, garlic, fresh chili peppers, ground cumin, paprika, mayonnaise

Directions:
-------------MUSSELSOUP-------------------.
Sauté the onions in the butter/oil mixture.
Add the garlic, herbs, saffron and flour and stir-fry for 2 minutes.
Add the stock and fresh tomatoes.
Reduce the heat and simmer for 20 minutes.
Add the tomato pesto, sugar and mussels and simmer a further 5 minutes.
Add the cream and adjust the seasoning.
If the soup tastes weak allow to reduce by cooking without a lid for a while.
Sprinkle with chopped fresh parsley and serve with a spoonful of rouille and a crusty garlic loaf.
---------ROUILLE-----------.
Mix all ingredients together thoroughly and serve with seafood soups and stews.
Loaded Overnight Breakfast Casserole
Category: breakfast-and-brunch
By SouthernMaster

A versatile loaded overnight breakfast casserole dish that can be easy to prep, (pre-cooked meats, pre-shredded cheese) and be made more wholesome (fat-free dairy, turkey breakfast meats). Personally, I saute my ham and sausage in bacon grease!

Ingredients:
½ pound bulk pork sausage
2 (12 ounce) packages frozen pre-cooked hash brown patties, thawed
½ pound diced fully cooked ham
2 cups shredded Monterey Jack cheese
2 teaspoons dry mustard
1 ½ teaspoons onion powder
12 large eggs
1 ½ cups evaporated milk
½ cup half-and-half
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ cup shredded sharp Cheddar cheese, or more to taste

Directions:
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl. Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight. Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover. Preheat the oven to 350 degrees F (175 degrees C). Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 10 hrs
Yields: 1 9x13-inch casserole

Calories: 545.2
Fat: 41 g
Saturated fat: 18.8 g
Carbohydrates: 22 g
Sugars: 5.7 g
Dietary fiber: 1.3 g
Protein: 33.2 g
Cholesterol: 364.6 mg
Sodium: 1129.9 mg
Colombian Arroz Con Pollo


Ingredients:
chicken wings, black pepper, dried oregano, chicken broth, saffron thread, olive oil, onion, cubanelle pepper, garlic clove, dry white wine, beer, bay leaf, crushed red pepper flakes, rice, capers

Directions:
Preheat oven to 350 degrees F.
Prepare chicken wings by cutting off the tips (either toss or use to make broth later]; separate wings into two pieces at the joint.
Season generously with salt, pepper, and oregano; set aside while preparing the other ingredients.
Heat broth and saffron, over low heat, in a small covered saucepan (this releases the yellow color from the saffron which will color the rice beautifully].
Heat the oil in a Dutch oven, over medium heat, and brown chicken pieces on all sides, about 8 - 10 minutes; remove, cover, and set aside (they may not be cooked through].
Add onions and peppers to Dutch oven and cook until softened, about 5 minutes.
Add garlic; cook about 1 minute.
Add wine or beer and scrape bottom of pan to remove the brown bits that have stuck onto the pan's bottom.
Add bay leaf, red pepper flakes, rice, and broth with saffron; stir to combine.
Bring mixture almost to a boil, then cover and put in oven (or pour into a pretty oven-safe covered casserole].
Cook in oven until rice is almost tender, about 25 minutes.
Nestle chicken pieces into the rice; rinse peas and carrots, green olives, and capers in a large strainer and distribute over chicken and rice.
Arrange red pepper strips over all, cover, and return to oven until chicken is cooked through and rice is tender, about 10 minutes.
Another Chicken Fajitas Recipe!


Ingredients:
boneless chicken breasts, limes, sugar, dried oregano, cayenne, cinnamon, onions, green pepper, parsley, salt, pepper, flour tortillas, salsa, sour cream

Directions:
Prep the Veggies: De-seed  the peppers. Thinly slice the peppers and onions and set aside on a plate.
Prep the Chicken: Slice the chicken on the diagonal into 3 cm strips.
Make the Marinade: Grate the rind of one of the limes into a bowl then squeeze the juice of both limes. Into this, add the sugar, cayenne, oregano and cinnamon and season with salt and pepper. Mix together well.
Marinate the Chicken: Add the chicken strips to the marinade and toss until pieces are well coated. Let marinate for 30 minutes or longer.
Cook the Chicken: Heat the oil in a pan or griddle over high heat until smoking hot. Add the chicken and the marinade and cook until tender (approximately 4-5 minutes].
Add the Vegetables: Stir in peppers and onions and cook until soft - about 3 minutes. Adjust seasonings, if needed.
Garnish with parsley and serve the Mexican way: place chicken mixture into warm flour-y tortillas and top with guacamole, sour cream and tomato salsa. Roll it up and enjoy!
Easy Pressure Cooker Potatoes
Category: side-dish
By GhöstPepper

This is the easiest way I have come up with for cooking whole, skin-on potatoes to perfection for use in whatever recipe you need them for.

Ingredients:
2 cups water
8  russet potatoes, scrubbed

Directions:
Pour water into the bottom of a pressure cooker (such as Presto®). Place a trivet into the pressure cooker and turn the heat on high. Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 potatoes

Calories: 224
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 51.2 g
Sugars: 1.8 g
Dietary fiber: 3.7 g
Protein: 6.1 g
Sodium: 16 mg
Spicy Black Bean Cakes
Category: everyday-cooking
By CHRISTINA5362

These baked black bean cakes are easy to make and less fat than fried cakes.

Ingredients:
½ cup reduced fat sour cream
2 teaspoons fresh lime juice
1 small fresh jalapeno pepper, minced
salt to taste
2 tablespoons olive oil, divided
4  green onions, thinly sliced
6 cloves garlic, pressed
2  fresh jalapeno peppers, finely diced
1 tablespoon ground cumin
2 (14.5 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 cups grated raw sweet potato
1  egg, lightly beaten
½ cup plain dried bread crumbs

Directions:
To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate. Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds. Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties. In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 patties

Calories: 218.6
Fat: 6.7 g
Saturated fat: 2 g
Carbohydrates: 31.3 g
Sugars: 2.3 g
Dietary fiber: 8.9 g
Protein: 9.4 g
Cholesterol: 29.1 mg
Sodium: 519.7 mg
Cinnamon Toast Pumpkin Seeds
Category: appetizers-and-snacks
By GMW

Excellent Halloween treat. All ingredients are approximate and may be adjusted to individual taste. Serve immediately while warm or later after cooling.

Ingredients:
3 tablespoons butter, melted
1 teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups pumpkin seeds
2 tablespoons white sugar

Directions:
Preheat oven to 300 degrees F (150 degrees C). Mix butter, cinnamon, and salt together in a bowl. Place pumpkin seeds in a large bowl and pour butter mixture over seeds; toss to evenly coat. Spread coated seeds in a single layer onto a baking sheet. Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes. Remove baking sheet from oven; sprinkle sugar over seeds and stir until evenly coated.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 1 1/2 cups

Calories: 152.8
Fat: 12.9 g
Saturated fat: 4 g
Carbohydrates: 6.4 g
Sugars: 2.7 g
Dietary fiber: 0.9 g
Protein: 5.1 g
Cholesterol: 9.2 mg
Sodium: 86.4 mg
Southwest Quinoa Patties With Avocado Sauce


Ingredients:
eggs, onion, red bell pepper, black beans, garlic cloves, cilantro leaf, ground cumin, salt, sharp cheddar cheese, avocado, lime, cilantro, water

Directions:
In a food processor add 1 1/2 cups cooked quinoa and ingredients eggs through salt. Combine for 15 seconds or well incorporated.
In a medium mixing bowl, add the quinoa-bean mixture along with the remaining 1 cup of cooked quinoa and shredded cheese. Stir to combine and refrigerate for 20 minutes.
While quinoa mixture is chilling, prepare avocado sauce. In a blender or food processor, add all ingredients avocado through water, starting with 1/3 cup water and add 1 Tbsp at a time until desired consistency is reached. I added about 1/2 cup for a slightly thick sauce that is spreadable, add more or less to your preference. Set aside.
In a large skillet*, heat 1/2 tbsp oil or butter over medium heat (oil is divided since you will be cooking in 2 batches]. Meanwhile, form 12 patties about a 1/2 in thick (I used a 1/4 measuring cup to divide mixture up evenly, then slightly flatten]. Cook for about 6-9 minutes on each side or until browned and a crust is formed. Using a spatula, carefully flip over and cook an additional 6-9 minutes or until browned. Heat remaining 1/2 Tbsp oil or butter in pan and cook remaining patties for about 6-9 minutes on each side or until golden crust is formed.
Serve with avocado sauce and enjoy!
Black-Eyed Pea Cornbread
Category: bread
By Chris

My mother-in-law passed down this very old recipe to my wife. The first time she made it, I was completely surprised. I had never heard of it, and I've been unable to find anything else quite like it. You can fix this as a side dish to a meal, or make it into muffins for snacks. Either way, you'll be pleasantly surprised.

Ingredients:
cooking spray
1 pound bulk
sausage
1  onion, chopped
1 cup white cornmeal
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
½ cup vegetable oil
2  eggs, lightly beaten
1 (15 ounce) can black-eyed peas, drained
1 (8 ounce) package shredded Cheddar cheese
¾ cup cream-style corn
1 (4.5 ounce) can chopped green chile peppers
¼ cup chopped pickled jalapeno peppers

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray. Cook sausage and onion in a large skillet over medium heat, stirring until sausage is crumbly and no longer pink, about 5 minutes. Drain on paper towels. Mix cornmeal, flour, salt, and baking soda together in a large bowl. Whisk buttermilk, oil, and eggs together in a small bowl. Add to the cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, green chile peppers, and pickled jalapeno peppers. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 1 9x13-inch baking pan

Calories: 376.9
Fat: 25.2 g
Saturated fat: 8.7 g
Carbohydrates: 23.5 g
Sugars: 2.9 g
Dietary fiber: 2.8 g
Protein: 15.1 g
Cholesterol: 73.1 mg
Sodium: 1059.9 mg
Mediterranean Pasta With Fire Roasted Tomatoes


Ingredients:
plum tomatoes, extra virgin olive oil, fresh garlic, sea salt, fresh ground black pepper, pasta, parmesan cheese

Directions:
Place tomato halves, cut sides up, in foil-lined 15 x 10 inch pan which has been sprayed with no stick cooking spray.
Mix 1/4 cup of the olive oil, minced garlic, spiced sea salt and pepper in a small bowl.
Spoon over tomatoes. Drizzle with 2 tablespoons of the olive oil.
Bake in pre-heated 400 degree F oven 45 to 60 minutes or until tomatoes are soft and browned on top.
Place 1/2 of the roasted tomatoes and remaining 2 tablespoons olive oil in large bowl. Coarsely mash tomatoes.
Add pasta and remaining roasted tomatoes; toss to mix well.
Add Italian sausage (if using]; toss to mix well.
Sprinkle with additional spiced sea salt, if desired.
Serve with fresh parmesan cheese sprinkled on top and a warm hearty bread and green salad.
Creamy Pork Chops 'n Cabbage Casserole


Ingredients:
cabbage, white wine, parmesan cheese, butter, sage

Directions:
Coarsley chop cabbage and boil in salted water for about 3 minutes, then drain thoroughly.
Add salt, pepper and cream, cover and simmer for about 10 to 15 minutes.
Meanwhile, saute pork chops in butter until they are brown and almost cooked through.
Remove chops and season them with salt and pepper.
Stir white wine into the saute pan juices and add a pinch of sage.
Simmer wine for a few minutes, then stir juice into creamed cabbage.
Spread half the cabbage in the bottom of a casserole.
Add pork chops, then cover them with the rest of the cream and cabbage.
Sprinkle generously with Parmesan cheese and drizzle with a little melted butter.
Bake uncovered at 350 degrees for 20 minutes or until top is golden brown.
Ratatouille Pasta Toss


Ingredients:
salt, extra virgin olive oil, garlic cloves, zucchini, eggplant, yellow onion, fresh ground pepper, crushed tomatoes, flat leaf parsley, fresh basil, parmigiano-reggiano cheese

Directions:
Bring a large pot of water to a boil, add salt and then cook the pasta is al dente.
While the pasta is working, heat a large , deep skillet over medium heat. Add the EVOO, garlic, zucchini, eggplant and onion. Season the vegetables with salt and pepper and cook for 10 minutes, giving the skillet a good shake, often.
Coarsely chop the roasted red peppers and add them to a food processor. Puree the peppers until almost smooth.
Deglaze the veggies with the wine, then stirring the roasted red pepper puree and tomatoes. Heat the sauce through and adjust the salt and pepper. Simmer the sauce for 5 minutes, then drain the pasta and add it to the skillet. Toss the sauce and pasta together with the chopped parsley and basil. Serve with grated cheese and crusty bread.
Creole Okra


Ingredients:
olive oil, onion, garlic cloves, green bell pepper, tomatoes, dried thyme, fresh parsley, cayenne pepper, frozen cut okra

Directions:
Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat.
Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.
Whipping Cream Cake


Ingredients:
butter, sugar, eggs, cake flour, heavy whipping cream, vanilla

Directions:
Cream butter and sugar in mixer bowl until light and fluffy.
Add the  eggs, flour, and whipping cream-mix well.
Stir in flavorings.
Spoon into  a greased and floured bundt pan.
Bake at 325 degrees for about an hour  or until cake tests done.  Cool in the pan for several minutes.
Invert  onto a wire rack to cool completely.
Garnish with powdered sugar, berry  sauce, ice cream, or whatever strikes your fancy.
It is also excellent  "unadorned."
Rich Four Layer Chocolate Cake


Ingredients:
mayonnaise, eggs, water, sour cream, vanilla, flaked coconut

Directions:
Preheat oven to 350°.  Spray 2 8-inch cake pans with non-stock cooking spray.  Line bottoms with wax or parchment paper and spray paper.  Dust with flour; set aside.
Cake: Beat devil’s food cake mix, cocoa, mayonnaise, eggs and water until blended.  Beat two more minutes on high.  Divide cake batter evenly into two pans.
Bake about 35 minutes or until tests done.  Cool for 20 minutes in pans and then remove onto racks.  Peel off paper to cool completely.
Filling: Whisk frosting, sour cream and vanilla.  Transfer 1 1/2 cups into a medium bowl and stir in almonds and coconut; set aside.
Frost the Cake: Using a serrated knife, split each cake in half.  Place one layer, split side down, on serving platter.  Place 1/3 of filling on top of layer and spread evenly.  Repeat with following layers until final cake layer.  Spread frosting over the top and sides of cake.  Can store up to 4 days.