xiaoxl/recipe_data huggingface dataset:
Cast Iron Clam Chowder
Category: soups-stews-and-chili
By ddmama

We love clam chowder, especially in the cold winter months. I've modified a few different recipes to come up with this one. Whenever I buy nitrite-free bacon, I always save the grease in a glass jar in the refrigerator to use for recipes like these. Serve with sourdough bread!

Ingredients:
1 tablespoon bacon grease
2  potatoes, chopped
3  carrots, chopped, or more to taste
½ cup chopped onion
3 cloves garlic, minced, or more to taste
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon liquid smoke flavoring
½ teaspoon fresh cracked black pepper
2 cups chicken broth
1 (6.5 ounce) can clams, liquid drained and reserved and clams chopped
2 tablespoons butter
¼ cup cornstarch
1 cup milk
½ cup heavy whipping cream
½ cup corn

Directions:
Heat bacon grease in a cast iron Dutch oven over medium heat; cook and stir potatoes, carrots, onion, and garlic until onion is soft, 5 to 10 minutes. Add flour, salt, garlic powder, liquid smoke flavoring, and black pepper; stir until vegetables are evenly coated. Pour chicken broth and reserved clam juice over vegetables; cook at a simmer over low heat until potatoes and carrots are tender, 15 to 20 minutes. Melt butter in a saucepan over low heat; stir in cornstarch until smooth, 1 to 2 minutes. Add milk and cream; cook, stirring constantly, until thickened, about 5 minutes. Stir butter mixture into vegetable-broth mixture; cook and stir over low heat until chowder is thickened, 5 to 10 minutes. Add corn and cook for 5 minutes. Mix chopped clams into chowder and cook until heated through, about 5 minutes more.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 458.8
Fat: 20.3 g
Saturated fat: 11.5 g
Carbohydrates: 50.5 g
Sugars: 8.5 g
Dietary fiber: 5.2 g
Protein: 19.6 g
Cholesterol: 94.3 mg
Sodium: 1239.2 mg
Cranberry-Orange Tea Ring
Category: bread
By larkspur

This lovely and delicious tea ring combines the classic flavors of cranberry and orange to create a tender and beautiful loaf that everyone will love!

Ingredients:
¼ cup warm water (110 degrees F (43 degrees C))
1 (.25 ounce) package rapid-rise yeast
¾ cup warm milk (115 degrees F (46 degrees C))
1  egg
¼ cup orange marmalade
2 tablespoons butter, melted
3 cups bread flour
½ cup old-fashioned oats
1 teaspoon salt
1 ½ cups chopped fresh cranberries
6 tablespoons brown sugar
6 tablespoons water
6 tablespoons chopped walnuts
1 ½ tablespoons butter
1 ½ tablespoons lemon juice
1  egg white
1 teaspoon water
½ cup powdered sugar
1 teaspoon frozen orange juice concentrate
1 teaspoon water, or as needed

Directions:
Combine warm water and yeast in a large bowl; stir to dissolve. Add warm milk, egg, marmalade, and butter. Stir to combine. Mix flour, oats, and salt together in a separate bowl. Add to yeast mixture and stir until moistened. Knead dough until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover and let rise until doubled, about 30 minutes. Meanwhile, combine cranberries, brown sugar, and water in a small saucepan. Cook over medium heat until cranberries begin to soften, 10 to 15 minutes. Remove from heat; stir in walnuts, butter, and lemon juice. Let cool. Punch dough down. Roll dough into a 10x20-inch rectangle on a floured surface. Whisk egg white and water together. Brush lightly over the dough. Spread cranberry filling over the dough, leaving a 1-inch border on all sides. Roll up tightly, starting from a long edge. Seal edges and cut off any tapered sides with no filling. Transfer roll to a large square baking sheet. Join ends together to form a ring. Use sharp kitchen shears to make cuts at 1-inch intervals, cutting 2/3 of the way through the dough. Twist each slice gently to expose the swirled filling. Gently shape dough into a perfect ring. Cover and let rise until doubled, 20 to 25 minutes. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before removing to a wire rack. Let cool completely. Stir powdered sugar and orange juice concentrate together in a small bowl. Add enough water to reach a glaze-like consistency. Drizzle glaze over tea ring. Allow glaze to set before slicing.

Prep time: 30 mins
Cook time: 35 mins
Total time: 2 hrs 15 mins
Yields: 1 tea ring

Calories: 312.6
Fat: 8.6 g
Saturated fat: 3.3 g
Carbohydrates: 52.4 g
Sugars: 20.9 g
Dietary fiber: 2.5 g
Protein: 7.5 g
Cholesterol: 28.5 mg
Sodium: 289.4 mg
Spinach and Strawberry Salad


Ingredients:
spinach, strawberry, white sugar, white vinegar, sesame seeds, poppy seeds, paprika, Worcestershire sauce, onions

Directions:
Wash and tear spinach into bite-sized pieces.
Combine dressing ingredients; mix well with hand blender.
Toss dressing with spinach and strawberries; serve and enjoy!
Chocolate Mint Cookies I
Category: desserts
By Susan Black

This is a melt in your mouth chocolate cookie that has a chocolate mint frosting.  It's delicious and it's easy!

Ingredients:
¾ cup butter
1 ½ cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2  eggs
2 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
36  chocolate mint wafer candies

Directions:
In a large pan over low heat, cook butter, sugar and water until butter is melted.  Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly. At high speed, beat in eggs, one at a time into chocolate mixture.  Reduce speed to low and add dry ingredients, beating until blended.  Chill dough about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Roll dough into balls and place on ungreased cookie sheet about 2 inches apart.  Bake 8-10 minutes.  While cookies are baking unwrap mints and divide each in half.  When cookies are brought out of the oven, put 1/2 mint on top of each cookie.  Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie.   Eat and enjoy!

Yields: 3 dozen

Calories: 364.3
Fat: 15.9 g
Saturated fat: 9.7 g
Carbohydrates: 55.6 g
Sugars: 39 g
Dietary fiber: 2 g
Protein: 3.7 g
Cholesterol: 41 mg
Sodium: 222 mg
BBQ Pork Tacos


Ingredients:
barbecue sauce, ketchup, water, garlic powder, red onion, diced tomatoes, fresh cilantro, lemon, corn tortillas

Directions:
PORK.
Place pork in a pot, ketchup, barbecue sauce, garlic powder and water, simmer for an hour and a half, until the meat is very soft. You can use a slow cooker.
SALAD.
Place all ingredients in a bowl stir well.
TO SERVE.
Heat 2 tortillas and place 2 tablespoons of meat and a teaspoon of salad, and ready to enjoy.
Nutella Vanilla Milkshake


Ingredients:
milk, vanilla extract

Directions:
Place all the ingredients in a blender and pulse 5 - 10 times for 3 seconds each.
Serve in a chilled glass and enjoy - slowly!
Slow-Cooker Mediterranean Chicken


Ingredients:
onion, bell pepper, garlic cloves, stewed tomatoes, tomato paste, red wine, white wine, boneless skinless chicken breasts, fresh parsley, dried parsley, lemon juice, nutmeg, basil, pitted black olives, red pepper flakes

Directions:
Cut onion, bell pepper and garlic into thick slices.  Chop parsley.
Mix all ingredients together in slowcooker, making sure chicken pieces are covered.
Cook on High for 5 hours or low for 8 hours. Make sure chicken cooked thorougly.
Serve over cooked pasta of choice or cooked spaghetti squash for gluten-free, sprinkle with parmesan cheese.
To cook spaghetti squash: Cut lengthwise and remove seeds. Bake at 375 for 45 minutes, cut sides up.  Remove from skin with fork and toss with butter, salt and pepper.  (This is the easiest and best way I have found to cook it!].
Simple Southwest Ranch Coleslaw


Ingredients:
cabbage, carrot, lime juice, apple cider vinegar, chili powder, ground cumin, onion powder, salt, black pepper

Directions:
Combine all ingredients., Refrigerate for at least a few hours before serving to let flavors blend.
Cajun Baked Catfish


Ingredients:
cornmeal, pepper, catfish fillets, butter, margarine

Directions:
In a shallow container, mix together the first 2 ingredients; dredge catfish fillets in the cornmeal mixture.
Place fillets on a greased baking sheet.
Sprinkle the cajun seasoning over the fillets.
Drizzle with butter.
Bake in a 400° oven for 30 minutes or until golden and fish flake with a fork.
Garnish with lemon wedges if desired.
Shrimp Ceviche "cocktail"


Ingredients:
fresh lime juice, fresh lime juice, raw shrimp in shells, cilantro, ketchup, extra virgin olive oil, cucumbers, jicama, avocado, salt, lime

Directions:
Bring 1 qt salted water to a boil and add 2 tbsp of the lime juice.
Scoop in the shrimp, cover and let the water return to the boil.
Immediately remove from the heat, set the lid askew and pour off all the liquid.
Replace the cover and let the shrimp steam off the heat for 10 minutes.  Spread out the shrimp in a large glass or stainless steel bowl to cool completely.
Peel and devein the shrimp if you wish.
Toss the remaining shrimp with the remaining 1/2 cup lime juice, cover and refrigerate for about an hour.
In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado.
Taste and season with salt, usually about 1/2 teaspoon.
Cover and refrigerate if not serving immediately.
Spoon the ceviche into sundae glasses, martini glasses, or small bowls.
Garnish with sprigs of cilantro and slices of lime.
Serve with tostadas, tortilla chips or saltines to enjoy alongside.
4th of July Bean Casserole


Ingredients:
bacon, ground beef, onion, lima beans, kidney beans, barbecue sauce, ketchup, sugar, brown sugar, prepared mustard, molasses, salt, chili powder

Directions:
Preheat oven to 350*.
In a skillet over medium-high heat, cook bacon, beef and onion until meat is brown and onion is tender.  Remove from heat and drain.
Place in a greased casserole dish.  Add beans and mix well.
In a separate bowl, combine barbecue sauce, ketchup, sugars, mustard, molasses, salt, and chili powder and stir into beef mixture.
Cover and bake for 45 minutes.
Uncover and bake for 15 minutes longer, or until browned and bubbly.
NOTE: If serving this savory baked casserole as a main course, offer hot corn bread and a green salad to make a full meal.  Will serve 12 as a side dish, 4-6 as a main course.
Pizza Potatoes


Ingredients:
russet potatoes, onion, tomatoes, onion, garlic, oregano, cayenne pepper, cannellini beans, lemon juice, nutritional yeast, cornstarch

Directions:
Preheat your oven to 350 degrees F.
Thoroughly wash the russet potatoes to remove all surface dirt. Scrub with a vegetable brush if necessary.  For uniform baking it is important for each potato to be approximately the same thickness, but in no case should they be less than 1-1/2 inches thick.
Hold a potato on its side and carefully slice the potato lengthwise into three equal width slices.
Place each slice (12 total for the 4 potatoes used] on a large non-stick baking sheet and bake in the oven for about 40 minutes until the inner portions of the potatoes are soft and the cut surfaces are beginning to brown.  While the potato slices are baking, wash and peel the onions and garlic.  Dice the onions, crush the garlic, and put into a covered baking dish.  Mix in the pepper and cook on "high" in your microwave oven for about 3 to 4 minutes until the onions start to become translucent.
When the onions and garlic are cooked, add the crushed tomatoes and oregano, mix, cover, and cook for about another 30 minutes (mixing every 10 minutes] until the sauce thickens.  A little trick to aid during the thickening process which allows evaporation without splashing: place the end of a wooden toothpick  between the lid and the baking dish, with one end sticking out so you can hold it while removing the lid.  When the sauce has thickened to the desired consistency, remove from the microwave oven.
While the sauce is cooking, open the can of beans and pour off the liquid.  Place the beans in the container of your blender, add the lemon juice, nutritional yeast, and corn starch, and run the blender at high speed until the contents are creamy smooth.
Wash, peel, and slice the onion for the topping.
When the potatoes are baked, remove from the oven and set on a wire rack.  The sauce and the bean cream should also be ready.  As quickly as possible, spread a layer of the bean cream on each potato slice.  Carefully spoon on the tomato sauce and top with the onion rings (each step is shown in the photo to the left].  Place back in the oven and turn up the heat to 400 degrees F. for approximately another 20 minutes.
When the pizza potatoes are baked, remove from the oven, and set on a wire rack.  When the pizza potatoes have partially cooled, they can be picked up and eaten as "finger food.".
Maple Cinnamon Ham Glaze
Category: side-dish
By Mike Thornton

Used this on my Thanksgiving ham and everyone loved it! Great for after cooking the ham, as an extra layer of flavor over the sliced ham. I usually make extra for pouring over the sliced ham and this will by itself cover and glaze a 12-pound ham over the course of the whole cook time to keep the ham moist and tasty.

Ingredients:
¼ cup packed dark brown sugar
2 teaspoons ground cinnamon
1 cup maple syrup

Directions:
Stir brown sugar and cinnamon together in a bowl until well combined. Pour in maple syrup and stir until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup

Calories: 52.1
Carbohydrates: 13.4 g
Sugars: 12 g
Dietary fiber: 0.1 g
Sodium: 2.2 mg
Crumb-Top Blueberry Muffins


Ingredients:
all-purpose flour, granulated sugar, light brown sugar, ground cinnamon, ground mace, unsalted butter, all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, orange, zest of, eggs, unsalted butter, vanilla extract, buttermilk, blueberries

Directions:
Preheat the oven to 375. Have ready one 12-cup muffin pan. Grease 10 of the cups and fill any unused cups with water to prevent warping. (I usually grease 11 of the cups and grease the top of the pan as well since they have big muffin tops].
To make the topping, in a small bowl, stir together the flour, sugars, cinnamon, and mace (or nutmeg]. Cut the butter into pieces and, using a pastry blender or 2 knives, cut it into the dry ingredients until the mixture resembles  coarse crumbs.
To make the muffins, stir together the flour, sugars, bakng powder, baking soda, salt and orange zest in a bowl.
In another bowl, whisk toghether the eggs, melted butter, vanilla, and buttermilk. Stir the butter milk mixture into the dry ingredients just until combined. The batter should be lumpy. Fold the blueberries into the batter just until evenly distributed. Scrape down the sides of the bowl.
Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some crumb topping.
Bake until golden, dry, and springy to the touch, 20 -25 minutes. A cake tester inserted into the center of a muffin should come out clean. Let stand for 5 minutes, then remove each muffin from its cup with a small metal spatula. Serve warm.
Swedish Lingonberry Muffins


Ingredients:
sugar, all-purpose flour, baking powder, salt, egg, milk, butter

Directions:
Sprinkle fresh lingonberries with sugar and let stand while measuring the other ingredients.
If canned lingonberries are used, leave out the sugar and just measure one cup of the canned berries, since they are already sweetened.
Mix flour, baking powder and salt in a large bowl.
Combine egg, milk, butter in another bowl and pour into well in center of dry ingredients.
Stir lightly and quickly fold in berries.
Batter will be lumpy.
Fill muffin cups three-fourths full and bake until tester comes out clean.
Bake at 400 to 425 degrees 20 to 25 minutes.
Bannock II
Category: bread
By Mia

This is a recipe from my friend - her Mom makes the best bannock ever using this recipe.

Ingredients:
3 cups all-purpose flour
2 tablespoons baking powder
¼ cup vegetable oil
1 ½ cups water
1 pinch salt

Directions:
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, mix together the flour, baking powder, salt, water and oil. Knead on a lightly floured surface for about 10 minutes. Let it rest for a minute, then spread out onto a cookie sheet to 1 inch thickness. Poke holes in the dough using a fork. Bake for 15 to 20 minutes in the preheated oven, until the bottom is golden when you lift up the bread to take a peek.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 309.5
Fat: 9.7 g
Saturated fat: 1.5 g
Carbohydrates: 48.6 g
Sugars: 0.2 g
Dietary fiber: 1.7 g
Protein: 6.5 g
Sodium: 338.7 mg
American Indian Sunflower Seed Cakes


Ingredients:
sunflower seeds, water, cornmeal, maple syrup

Directions:
Simmer the seeds in the water, covered, for 1 hour. Drain & grind the seeds when done.
Mix the syrup & cornmeal, 1 tablespoon at a time, into the ground seeds, making a stiff dough. Shape into 3 inch flat cakes, about 15 cakes.
Fry the cakes in hot oil on both sides. Drain on paper towels & serve hot.
Vainilla Cupcakes


Ingredients:
all-purpose flour, baking powder, salt, unsalted butter, sugar, eggs, vanilla extract

Directions:
Preheat oven to 350 degrees. Line cupcake pans with liners; set aside.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
Divide batter evenly among liners, filling each about three-quarters full.
Bake  about 20 minutes.
Remove cupcakes from pan, and let cool completely on wire rack.
Decorate with your favorite frosting.
Malay Fried Chicken


Ingredients:
chicken wings, chicken drumsticks, onions, garlic cloves, fresh ginger, chicken curry powder, turmeric powder, lime juice, flour, salt, sugar

Directions:
Mix all the ingredients and marinade for two hours., Deep fry until cook through., Serve hot with white rice.
Fuzzy Melon Cocktail


Ingredients:
"lime juice"

Directions:
"Shake and strain into a highball glass."
Rib Eye Steak With Spicy Cream A1 Sauce


Ingredients:
sour cream, cayenne pepper, sea salt, cracked pepper, garlic powder

Directions:
Season steaks with garlic powder, salt and pepper.
Preheat grill or broiler to high heat.
Mix sour cream, A1 and cayenne, cover and refrigerate until serving.
Grill steaks 8-9 minutes on each side or until cooked to desired doneness.
Remove from grill and let rest 5-10 minutes before slicing.
Top slices on each plate with a dollop of sauce.
Serve with mixed green salad or some grilled veggies since the grill is already HOT! Enjoy.
Seared Ahi Tuna Steaks
Category: seafood
By Bethany Joyful

This is an elegantly simple way to cook tuna that any restaurant would be jealous of!

Ingredients:
2 (5 ounce) ahi tuna steaks
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
½ tablespoon butter
2 tablespoons olive oil
1 teaspoon whole peppercorns

Directions:
Season the tuna steaks with salt and cayenne pepper. Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.

Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Yields: 2 servings

Calories: 300.7
Fat: 17.8 g
Saturated fat: 4 g
Carbohydrates: 0.7 g
Dietary fiber: 0.3 g
Protein: 33.3 g
Cholesterol: 71.4 mg
Sodium: 1033.6 mg
Manhattan Clam Chowder


Ingredients:
bacon, dried thyme, onion, potato, celery, hot water, salt, pepper, diced tomatoes, clams, parsley

Directions:
In deep pot saute bacon till crisp., Stir in thyme and onion and cook until tender., Add potato, celery, water, salt and pepper to hot water. Simmer for 5 minutes., Add undrained tomatos, undrained clams, and bacon mixture to pot., Simmer uncovered over low heat for 1 hour., Add salt, pepper and parsley to taste., Simmer for another 10 minutes.
Blue Cheese Bacon Puffs


Ingredients:
water, butter, all-purpose flour, salt, black pepper, bacon, eggs, blue cheese, green onions

Directions:
Bring water and butter to a boil over med.
heat.
Stir in flour, salt and peppers with a wooden spoon until mixture leaves the sides of pan and forms a soft ball.
Remove from heat.
Beat in eggs, one at a time.
Add Cheese, onion& bacon.
Dip by teaspoonful onto a lightly greased cookie sheet.
Bake@ 400 F for 20 to 25 minutes.
Baby Kay's Shrimp Remoulade


Ingredients:
fresh parsley, garlic clove, mayonnaise, horseradish, Tabasco sauce, fresh lemon juice, creole mustard, shrimp, salt, romaine lettuce

Directions:
Mix all ingredients except shrimp together and refrigerate.
Cook cleaned shrimp and chill.
Just before serving add shrimp to dressing and mix.
Place shredded lettuce on chilled plates.
Divide shrimp mixture between plates.
Serve with crusty french bread.
ENJOY.
ALso wonderful added to a full salad.
Note:Creole Mustard such as Zatarain's brand can be found in well stocked supermarkets and gourmet food stores.
Chocoholic's Cheesecake #RSC


Ingredients:
parchment paper, graham crackers, sugar, cream cheese, all-purpose flour, egg, vanilla extract, heavy cream, vanilla extract, unsalted butter, sea salt

Directions:
Set the oven rack in the middle position, and preheat the oven to 300º.
Using Reynolds Wrap® Foil, line a 9-inch cake pan with a 20-inch strip of aluminum foil, then using Reynolds Parchment Paper®, cut a circular piece to fit over the aluminum foil.  The aluminum foil is used as handles to lift the cheesecake from the cake pan.
Place the almonds in a blender and process until you have almond flour.
Place the Honey Grahams in a 1 quart zip-loc bag.  Remove the air from the bag and seal it.  Breakup the grahams by hand, and then using a rolling pin, roll over the bag crushing the grahams into fine crumbs.  Place the cracker crumbs, almond flour and sugar in a large jar and shake to combine.  Sprinkle the cracker crumbs evenly, into the bottom of the cake pan.
Place the cream cheese in an electric stand mixer bowl.  Attach the flat beater, and at speed 6 beat until fluffy.  Add the cocoa and flour, and mix at speed 2 until incorporated.  Add the remaining ingredients, and mix at speed 4 for 2 minutes.
Pour the batter slowly into the cake pan.  Lightly smooth and level the batter with an angled spatula.
Using Reynolds Wrap® Foil, place a 20-inch strip of aluminum foil across a large cake pan.  Boil 1-1/2 cups of water, and pour into the large cake pan.  Then place the 9-inch cake pan in the larger pan.  The aluminum foil is used as handles to lift the cheesecake from the hot water.
Place the pan in the middle of the oven, and bake for 50 minutes.
Remove the pan from the oven, and carefully remove the 9-inch cake pan from the hot water.  Place the 9-inch cake pan back into the oven for 10 minutes, or until the center of the cheesecake is set.
Cool the cheesecake on a wire rack for 1 hour, and then place in the refrigerator for 2 hours to cool before starting with the topping.
In a Double Boiler, add approximately 1-inch of water to the lower pot.  You do not want the water to touch the upper pot when it is in position.  Then place the lower pot over medium heat.  When the water starts to bubble, turn down the heat just a little to maintain the temperature.
Place in the upper pot, the chocolates, milk, vanilla and butter.  Place the upper pot atop the lower pot.
Use a spoon to stir the chocolate until it is melted and creamy looking.  Keep stirring until the chocolate looks like it is of a pouring consistency, adding more milk if needed.
Pour the chocolate over the cheesecake, and use a spatula to smooth the chocolate to the outer edge.
Sprinkle the Sea Salt evenly over the topping.
Cool for 1 hour or more in the refrigerator.
Remove the cheesecake from the cake pan and place on a cake stand.