xiaoxl/recipe_data huggingface dataset:
Macaroon Tea Bread


Ingredients:
butter, sugar, eggs, milk, white flour, cornstarch, unsweetened coconut, baking powder, baking soda, confectioners' sugar

Directions:
preheat the oven to 325.
butter and flour a 9 cup bundt pan or use any tube pan you have (a couple of 8-inch loaf pans will work as well].
Cream the butter and sugar with an electric mixer till light in color, about 5 minutes. Add the eggs one at a time, then turn the machine to low speed and add the almond extract and milk, blending well.
In a separate bowl, mix together the flour, cornstarch, coconut, baking powder, and baking soda.
Add the butter-egg mixture all at once, mixing very well. Spoon into the bundt pan.
Bake for about 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for about 20 minutes. Loosen the edges with a small knife.
Unmold the cake onto a plate. Let cool to room temperature dust with confectioners sugar, if you like, before serving.
Baked Brie with Quebec Maple Syrup
Category: appetizers-and-snacks
By STARFLOW

Baked Brie with walnuts and maple syrup. A party favorite! I use a can of finest light AA grade Quebec maple syrup for this.

Ingredients:
1 (14 ounce) round Brie cheese
1 cup chopped walnuts
2 cups real maple syrup (fine light grade)
1  18-inch French baguette, cut into 3/4-inch slices

Directions:
Preheat oven to 200 degrees F (95 degrees C). Place the unwrapped Brie cheese into a baking dish, sprinkle with walnuts, and pour maple syrup over the nuts and cheese. Bake in the preheated oven until the cheese warms and softens, about 10 minutes. Serve cheese with slices of baguette.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 24 servings

Calories: 196.7
Fat: 8.1 g
Saturated fat: 3.3 g
Carbohydrates: 26.3 g
Sugars: 16.2 g
Dietary fiber: 0.7 g
Protein: 5.8 g
Cholesterol: 16.6 mg
Sodium: 198.9 mg
Eric Mccormack's Amazing Chocolate Almond Biscotti


Ingredients:
all-purpose flour, butter, eggs

Directions:
Preheat oven to 350°F;  line 2 heavy large baking sheets with parchment paper.
Combine cake mix, flour, melted butter, eggs, and almond extract in large bowl. Beat for 2 minutes, or until dough forms. Knead almonds into dough.
Scrape dough onto 1 prepared baking sheet and form dough into 13-inch log that is 3 inches wide.
Bake for 35 minutes, or until toothpick inserted into center of biscotti comes out clean. Cool for 35 minutes.
Using serrated knife, cut log crosswise into 1/2-inch thick slices. Carefully transfer half of the biscotti to second prepared baking sheet.
Arrange biscotti cut side down on baking sheets. Bake for 15 minutes.
Reduce heat to 200°F and bake for 40 minutes, or until biscotti are dry. Cook completely (biscotti will harden as they cool].
Variation: Melt dark or white chocolate, then dip bottoms of biscotti in chocolate to coat. Transfer biscotti to wax paper and set aside until chocolate becomes firm.
Chicken Cucumber Boats


Ingredients:
cucumbers, cheddar cheese, celery, mayonnaise, onion, lemon juice, salt, pepper

Directions:
Cut cucumbers in half lengthwise; remove seeds.
With a sharp knife, cut a thin slice from the bottom of each cucumber  half so it sits flat.
In a bowl, combine the remaining ingredients.
Spoon into cucumber boats.
Refrigerate until serving.
Perfect Pressure Cooker Pot Roast
Category: main-dish
By MamaShea

I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!

Ingredients:
2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 large onion, diced
1 (1 ounce) package dry Italian salad dressing mix
1 (1 ounce) package dry Ranch-style dressing mix
1 (1.2 ounce) package brown gravy mix
1 (14.5 ounce) can beef broth

Directions:
Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil. In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion. Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 442.9
Fat: 30.8 g
Saturated fat: 11.1 g
Carbohydrates: 10.6 g
Sugars: 3.5 g
Dietary fiber: 0.5 g
Protein: 28.1 g
Cholesterol: 103.5 mg
Sodium: 1644 mg
Meringue Drops With Mint Filled DelightFulls™


Ingredients:
parchment paper, cream of tartar, sugar

Directions:
PREHEAT oven to 225° F. Line 2 large baking sheets with parchment paper.
PLACE DelightFulls morsels 2 inches apart on prepared baking sheets.  Beat egg whites and cream of tartar in large mixer bowl on medium-high until stiff peaks form, about 1 to 2 minutes.  Gradually add sugar, a tablespoon at a time, beating until smooth and glossy.  Add food coloring; beat for a few minutes more or until mixture is very stiff and holds its shape.
CUT end off pastry bag and place piping tip all the way to the bottom. Fold out the top of bag and place in tall glass to help keep upright.  Spoon meringue mixture into bag, pressing to the bottom.  Alternately, mixture may also be spooned into gallon-size food storage bag with 1/2-inch tip snipped from corner of bag.  Holding bag straight up, pipe 1-inch dollops of mixture over DelightFulls morsels, pulling up to form peaks.
BAKE for 45 to 60 minutes or until cookies are dry.  Turn off oven and let stand in oven for at least 4 hours or overnight to completely dry.  Store in airtight container for a few days.
Tips:
•	Make sure to beat long enough until mixture is very thick, so it will hold its shape when piped.
•	Regular granulated sugar will work but the meringues will be chewier and will take longer to dry.
Variations: Try NESTLÉ® TOLL HOUSE® DelightFulls Dark Chocolate Cherry Flavored Filled Morsels with four drops of red food coloring and 1/2 teaspoon of vanilla extract.
Apple Cranberry French Toast Bake


Ingredients:
brown sugar, ground cinnamon, butter, margarine, apples, dried cranberries, eggs, milk, vanilla extract, ground cinnamon, bacon

Directions:
In a large bowl, mix together brown sugar and 1 teaspoon cinnamon.  Mix in melted butter or margarine.  Stir in chopped apples and dried cranberries until evenly coated.  Pour into prepared pan.
Arrange French bread slices in an even layer over apples.
In same bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon.  Pour over bread, making sure every slice is fully soaked.  Cover with aluminum foil and refrigerate over night.  THIS IS KEY!
Preheat oven to 375°F.  Remove dish from refrigerator while the oven is heating.  Bake covered for 40 minutes.  Remove cover, and bake 5 minutes.  Let stand 5 minutes before serving.
Prepare your favorite fruit or bacon.
Serve Apple Cranberry French Toast Bake with Fruit and/or Bacon!
Island-Style Sardines and Rice
Category: breakfast-and-brunch
By SJames456

This is one of my favorite recipes. My favorite way to enjoy this is in the morning, for breakfast, with some good coffee. It is made from items that are almost always found in a West Indian/Carribean kitchen. Sardines can be substituted with any canned salt fish, but the soybean oil gives it the texture that is out of this world! Very tasty if you love spicy and if you love sardines!

Ingredients:
1 tablespoon coconut oil
1  roma (plum) tomato, diced
¼ cup sliced white onion
1 small garlic clove, minced
⅛ teaspoon minced scotch bonnet chile pepper
2 (3.75 ounce) cans sardines packed in soybean oil
salt and ground black pepper to taste
2 cups cooked white rice

Directions:
Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes. Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 235.2
Fat: 9 g
Saturated fat: 3.9 g
Carbohydrates: 23.8 g
Sugars: 0.8 g
Dietary fiber: 0.6 g
Protein: 13.7 g
Cholesterol: 65.3 mg
Sodium: 234.3 mg
Mika's Fried Rice


Ingredients:
ham, green onion, long grain rice, celery, light soy sauce, eggs, pepper

Directions:
Pour cooking oil into a nonstick wok or large heavy skillet.  Preheat over medium-high heat.  Add the ham and green onion; stir-fry for 1 minute.
Add the cooked rice, peas, celery and soy sauce.  Cook for 3-5 minutes or until mixture is heated through. tossing gently to coat all of the ingredients with the soy sauce.
Push rice mixture to the sides of wok.  Add the lightly beaten eggs to the center of the wok or skillet.  Cook and stir about 1 minute or until the eggs are completely cooked and well mixed with the other ingredients.
Add several drops of toasted sesame oil and pepper to taste.  Stir until the ingredients are well mixed and serve immediately.
Paprika Chicken with Mushrooms
Category: meat-and-poultry
By MARLANA ADAMEK

There's something about chicken with paprika that is soooo good! Cooking this dish covered makes a nice mushroom sauce that can be spooned over the chicken for serving.

Ingredients:
4  skinless, boneless chicken breasts
1 teaspoon paprika
salt and pepper to taste
1 pinch garlic powder
¼ cup butter
1  onion, sliced into thin rings
1 pound fresh mushrooms, sliced

Directions:
Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder. In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes. Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 259.5
Fat: 14.4 g
Saturated fat: 8 g
Carbohydrates: 6.8 g
Sugars: 3.2 g
Dietary fiber: 1.8 g
Protein: 27 g
Cholesterol: 91.3 mg
Sodium: 138.5 mg
Pork Osso Buco
Category: world-cuisine
By Chef John

Pork shank isn't as rich as veal, but I like it better in osso buco. Still, if you want veal you can use it here too.

Ingredients:
salt and freshly ground black pepper to taste
6  thick-cut pork shank sections, 2 to 3 inches thick
1 tablespoon olive oil
1 tablespoon butter
1 large yellow onion, diced
1 large carrot, diced
2  ribs celery, diced
1 teaspoon kosher salt
¼ cup tomato paste
2 tablespoons all-purpose flour
1 cup white wine
2 cups chicken broth
1  bay leaf
½ teaspoon dried thyme
½ teaspoon dried rosemary
⅛ teaspoon ground cloves
Chopped Italian parsley
Freshly grated lemon zest

Directions:
Salt and pepper both sides of pork shank sections. Heat oil and butter in a heavy pot over high heat. Brown pork until it gets a nice sear, 3 or 4 minutes per side. Transfer pork to a plate; reduce heat to medium. Add onions, carrots, and celery to pot. Sprinkle with salt. Cook and stir until onions start to turn translucent. Add tomato paste; cook and stir until tomato paste starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Add white wine and raise heat to medium high. When sauce comes to a simmer, cook until sauce reduces slightly. Add bay leaf, thyme, rosemary, and ground cloves. Add chicken stock and return to a simmer. Transfer pork back to pot along with any accumulated juices. Bring mixture to a very slow simmer. Cover and cook until fork tender, 3 to 3 1/2 hours. Serve shanks with plenty of sauce, topped with freshly chopped parsley and a sprinkle of lemon zest.

Prep time: 10 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 20 mins
Yields: 6 servings

Calories: 261.8
Fat: 8.4 g
Saturated fat: 2.8 g
Carbohydrates: 9.7 g
Sugars: 4.6 g
Dietary fiber: 1.8 g
Protein: 30.3 g
Cholesterol: 81.5 mg
Sodium: 1384.1 mg
Pink Panther Cookies


Ingredients:
sugar substitute, granulated sugar, unsalted butter, margarine, egg, vanilla extract, all-purpose flour, baking powder, salt

Directions:
Cream Sweet'N Low, sugar and butter.
Add egg, vanilla, food color and blend.Beat at medium speed, add dry ingredients and combine.
Wrap dough in plastic wrap and chill at least three hours or overnight.
Preheat oven to 400ºF.
Remove cookie dough and divide in half. On well floured surface roll out to about 1/8" thick. Cut into desired shape using a cookie cutter or knife.
Bake on an ungreased cookie sheet 8 - 10 minutes or until edges are lightly brown. Cool 2 minutes before removing to a rack.
ROASTED BUTTERNUT SQUASH SOUP


Ingredients:
unsalted butter, yellow onions, garlic cloves, kosher salt, heavy cream

Directions:
Heat the oven to 425°F and arrange a rack in the middle.
Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
Chop onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Add minced garlic and stir until fragrant, about 2 minutes.  Add RawSpiceBar's Pumpkin Spices and stir for an additional 2 minutes.  Remove the pan from the heat and set aside.
When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan.
Add broth and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove pan from the heat and stir in the cream.
Using a blender, purée the soup in batches until smooth. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.
Whole Wheat Banana Bread with Flaxseed and Oats
Category: breakfast-and-brunch
By MARYFLOWERS

Banana bread without the guilt... This bread is hard to beat because it is very flavorful and full of the good stuff. No white flour, only wheat, flaxseed meal, and oats mixed with buttermilk and eggs, making for a healthy start or snack during the day.

Ingredients:
1 ½ cups whole wheat flour
⅔ cup brown sugar
½ cup flaxseed meal
⅓ cup rolled oats
2 tablespoons white sugar
½ teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon salt
2  eggs
6 tablespoons butter, melted
⅓ cup buttermilk
1 tablespoon buttermilk
1 teaspoon vanilla extract
3  bananas, mashed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Mix whole wheat flour, brown sugar, flaxseed meal, oats, white sugar, baking powder, baking soda, and salt together in a large bowl. Combine eggs, butter, 1/3 cup plus 1 tablespoon butter milk, and vanilla extract in another bowl. Stir in flour mixture. Add bananas; mix until batter is well-combined. Pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool, about 25 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr 30 mins
Yields: 1 loaf

Calories: 216.4
Fat: 9.2 g
Saturated fat: 4.2 g
Carbohydrates: 31 g
Sugars: 14.2 g
Dietary fiber: 4.1 g
Protein: 4.9 g
Cholesterol: 46.6 mg
Sodium: 162.9 mg
Hartson's 4th of July French Toast Flag


Ingredients:
bacon, blueberries, strawberry, eggs, vanilla extract

Directions:
:
Add one half ½ cup of Champagne of choice to a Champagne glass and fill to the top with Grapefruit Juice.  Begin sipping while you cook your flag masterpiece as directed below (this is for the cook, ingredients not listed in recipe but great for the chef]!
Wash then cut Strawberries lengthwise.  Discard first and last cut to the side (it’s great for snacking while you’re cooking]. Set aside remaining slices.
Wash Blueberries.  Discard flawed blueberries.  Set aside selected blueberries.
Egg Mixture:  Beat eggs and place in small dish, large enough to hold egg mix and one or more bread slices (to be added later].
Add and mix Vanilla extract and Milk.
Bacon:  Begin Cooking bacon and set aside for finishing touches later.  I recommend cooking the bacon in a fashion to prevent it from curling.  Here is my suggestion:  Here's a recipe for Bacon - Boiled [Amazingly Simple and Quick] from Food.com: http://www.food.com/recipe/bacon-boiled-amazingly-simple-and-quick-531699?nl=email_share.
Place one or more pieces of Hawaiian Bread slices in egg mixture.  Flip.  Coat both sides so egg mixture adheres to bread slices but does not over saturate (Important so inside is not soggy].
Heat frying pan at medium temperature until drops of water quickly sizzle/evaporate.  Add small amount of butter to frying pan (this will add to the French toast crispness].
Place Hawaiian bread slices coated with egg mix onto frying pan.  Cook both sides until lightly brown (about 4 minutes per side].  I recommend cooking an extra piece and checking for doneness before getting ready to cook the rest for your dinner guests.
Plate two pieces of finished cooked bread (French toast], staggered.
Add three (3] rows of three (3] across blueberries to upper left corner of each slice of French toast.
Add row of Strawberry Slices end to end across to piece of French toast starting where the blueberry’s first row stopped.
Add a row of whipped cream from a can to each slice of French toast below the line of strawberries.
Continue to alternate Strawberry/Whipped cream rows to bottom of French toast.
Add cooked piece of bacon vertically from the top of the left side of each piece of French Toast.
Serve.
Avocado Pesto Sauce


Ingredients:
avocado, fresh basil, sea salt, ground pepper, garlic cloves, extra virgin olive oil, lemon, red pepper flakes, zucchini, bacon fat, pasta, salt, chicken breasts

Directions:
Cut avocado into cubes and put into food processor.
Wash and dry basil, cutting off stems and roughly chop before adding to avocado.
Place remaining ingredients in a food processor and blend until smooth.
For option #1, julienne zucchinis and either place in a colander for 10-15 minutes or on paper towels and squeeze gently to remove any excess moisture. You can add a sprinkle of sea salt to taste and toss to coat (optional]. Add bacon fat/oil to a frying pan over medium heat and let it melt. Add the zucchini and cook for 2-3 minutes until al dente.
For option #2, cook pasta per packaged instructions. Add a tablespoon of sea salt to taste (optional]. Cook until al dente. Drain in colander and return to sauce pan on medium heat.
Add sauce to either option #1 (zucchini noodles] or option #2 (pasta] and toss to ensure all noodles are coated in sauce. Cook for another 2-4 minutes or until heated through. Alternatively, the sauce can be heated separately and served on top of the noodles/pasta.
Serve immediately with or without chicken. Enjoy!
Light 4 Cheese Chicken Fettuccine


Ingredients:
fettuccine, fresh mushrooms, butter, margarine, fat free cream cheese, nonfat milk, garlic powder, parmesan cheese, mozzarella cheese, low-fat swiss cheese, butter, margarine, parmesan cheese

Directions:
Cook fettucine according to package directions.  Meanwhile, in a Dutch oven or large kettle, saute mushrooms in butter until tender.  Add the soup, cream cheese, milk, half-and-half and garlic powder.  Cook and stir over medium-low heat until smooth.  Remove from the heat.  Add chicken and cheeses; mix well.  Drain fettuccine; add to chicken mixture and stir gently to coat.
Transfer to a shallow 2-1/2 quart baking dish coated with nonstick spray.  Combine topping ingredients; sprinkle over chicken mixture.  Cover and bake at 350' for 25 minutes.  Uncover; bake 5-10 minutes longer or until golden brown.
Easy Turkey Gravy
Category: side-dish
By Graden

This gravy comes out perfect every time. The cream of chicken soup is what gives it wonderful flavor. Nice and creamy, never lumpy.

Ingredients:
5 cups turkey stock with pan drippings
1 (10.75 ounce) can  condensed cream of chicken soup
1 teaspoon poultry seasoning
½ teaspoon black pepper
1 teaspoon seasoned salt
¼ teaspoon garlic powder
1 cup milk
⅓ cup all-purpose flour

Directions:
Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer. Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.

Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 7 cups

Calories: 22.4
Fat: 1 g
Saturated fat: 0.3 g
Carbohydrates: 2.5 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 0.9 g
Cholesterol: 1.9 mg
Sodium: 227.2 mg
Rice Free Hand Roll Smoked Salmon Sushi


Ingredients:
nori, English cucumber, carrot, red bell pepper, avocado, alfalfa sprout, smoked salmon, fat-free mayonnaise, rice vinegar, wasabi powder, soy sauce

Directions:
Lay the nori on a flat surface.  Spread each piece thinly with the mayonaise.
Mix the rice vinegar with the smoked salmon and add a dash of wasabi if you choose.  Spread or lay the salmon at one end of the nori, in a diagonal fashion.
Layer your vegetables on the salmon, ending with the sprouts.  Make it pretty!
Begin the roll by folding one corner of nori over the filling.  Then take the long side of the nori and roll it over the fold and around until the roll resembles a "cone.".
Enjoy with soy sauce or a dipping sauce of your choice!
Caribbean Chicken


Ingredients:
butter, chicken breasts, salt, dried tarragon leaves, lime juice, water, Tabasco sauce, cooked rice

Directions:
Heat Butter in skillet., Add chicken breasts skin side down., Sprinkle with 1/2 salt and 1/2 tarragon., Cook over medium heat until browned, about 10 minutes., Turn chicken breasts., Sprinkle with remaining salt and tarragon., Cook until brown, about 10 more minutes., Combine lime juice, water and tabasco sauce., Pour over chicken., Cover and simmer 10 minutes longer or until chicken is tender., Serve over hot cooked rice.
Sloppy Joes by Audrey M


Ingredients:
lean ground beef, onion, garlic, catsup, green pepper, celery, water, brown sugar, prepared mustard, vinegar, Worcestershire sauce, chili powder

Directions:
In a large skillet cook ground beef, onion, and garlic until meat is brown., Drain off fat., In a medium bowl, combine the rest of the ingredients listed., Stir in meat mixture., Place in crock pot and cook on low for 6 to 8 hours or on high for 3 to 4 hours., Spoon into toasted buns.
Quick Raspberry Danish


Ingredients:
butter, plain yogurt, powdered sugar, milk, cold water, vanilla extract

Directions:
In medium bowl stir softened butter, Jiffy raspberry muffin mix, yogurt and egg together gently until incorporated, but do not beat well.
Spread dough on greased cookie sheet in 2 - 3 inch diameter circles, about 1/4 inch thick and 2 inches apart.
Bake at 350 degrees for 12-15 minutes, until lightly golden brown, allow to cool for a couple of minutes and then remove to wire rack to cool thoroughly.
Mix icing ingredients together until well blended, using as much milk or cold water as necessary to get a smooth flowing but not too-thin icing, drizzle spoonfuls over danishes, allow icing to set and serve.