xiaoxl/recipe_data huggingface dataset:
Broccoli and Cheese Calzones


Ingredients:
frozen broccoli, green onions, part-skim ricotta cheese, gorgonzola, blue cheese, Fontina cheese, parmesan cheese, flour

Directions:
Preheat the oven to 425. In a med bowl, mix the broccoli, green onions, ricotta, gorgonzola, parmesan  and fontina. Season to taste with salt and pepper.
Sprinkle a large baking sheet with flour. Unfold the dough and gently stretch and/or roll the dough to an 11-inch square; cut the dough in half diagonally, forming 2 triangles. Place half of the filling in the center of each traingle. Fold one side of each triangle over the filling, forming 2 triangle calzones. Press the edges of the dough to seal. Cut 3 slits in the top of each to allow steam to escape.
Bake the calzones for about 15 minutes, until golden brown. Serve hot with marinara poured on top or on the side to dip.
Corn Quiche Minis (From Stouffers)


Ingredients:
swiss cheese, cooked ham, sour cream, egg, green onions, all-purpose flour, black pepper, green onion

Directions:
Preheat oven to 375°F Cut pie crusts into 36 two-inch squares. Press each square into well greased mini muffin pan cups,  forming a square bottom crust.
Combine Corn Soufflé, 1/2 cup cheese, ham, sour cream, egg, green onion, flour and pepper in a medium bowl. Spoon mixture into shells, filling 3/4 full. Sprinkle remaining Swiss cheese on top of mini quiches. Bake  for 30 to 35 minutes or until pie crust and filling are golden brown.
Cool in pans on wire racks for 5 minutes. Garnish with sliced green onion and diced red pepper before serving.
Black Forest Coffee Cake


Ingredients:
eggs, granulated sugar, canola oil, milk, vanilla extract, flour, baking powder, cherry pie filling, Bisquick, granulated sugar, butter

Directions:
In a large mixing bowl beat the eggs; add the sugar, oil, milk and vanilla.
Mix in the flour and baking powder (mixture will be thin], when blended add the chocolate chips.
Pour into a greased 13x9x2 baking pan.
Drop cherry pie filling by the teaspoonfuls in even rows into the batter.
With a pastry blender combine the bisquick, sugar and butter to form loose crumbs, add the chocolate chips.
Sprinkle the topping evenly over the top of the cake.
Bake 375' for 55 minutes to 1 hour or until cake is golden brown and when tested done with toothpick.
Goat Cheese Salmon
Category: main-dish
By Ani

This recipe for salmon is so simple and delicious, it's crazy! This is great for any weeknight dinner, yet will impress your guests, as well. Serve with oven roasted herbed potatoes or jasmine rice. Enjoy!

Ingredients:
4  salmon fillets
½ cup herbed goat cheese
¼ cup prepared Dijon mustard mayonnaise blend
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the herbed goat cheese. Spread equal amounts prepared Dijon mustard mayonnaise blend over each fillet. Season with salt and pepper. Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 246.5
Fat: 16.3 g
Saturated fat: 5.2 g
Carbohydrates: 1.4 g
Sugars: 0.4 g
Protein: 22.9 g
Cholesterol: 67.7 mg
Sodium: 188.8 mg
Horseradish Smashed Potatoes (Low Fat)


Ingredients:
salt, light butter, horseradish, black pepper

Directions:
Place the potatoes in a medium pot.  Add enough cold water to cover the potatoes by 2 inches.  Place the pot over high heat and add 1 teaspoon salt.  Bring the water to a boil and cook the potatoes, covered until tender, 20 to 25 minutes.
Just before the potatoes are cooked, combine the half-and-half, butter, and horseradish in a medium microwave-safe bowl.  Microwave on low for 1 to 2 minutes, until the butter is melted.
Drain the potatoes and transfer to a medium mixing bowl.  Use a potatoes masher or large fork to smash the slightly.  Pour in the half-and-half mixture and continue to mix until the potatoes are smashed, leaving some lumps.  Season with salt and pepper to taste.  Serve immediately.
Grannies  Oatmeal-Ricotta Bar Cookies


Ingredients:
butter, part-skim ricotta cheese, sugar, brown sugar, eggs, vanilla extract, flour, baking soda, salt, quick oats, raisins, chocolate chips, sugar

Directions:
Spray a 9 X 13 pan and set aside.
oven temperature 350.
cooking time 30 minutes.
Into a large bowl beat together until creamy the  butter,ricotta cheese and all sugars except the 1 tablespoons.
Add eggs & vanilla beating in till well blended.
Combine the flour,baking soda & salt and add. Add the oats,chips and raisins.
The batter is thick. Place batter into the prepared pan and wet your clean hands with water and press down evenly. Sprinkle the reserved 1 tablespoons sugar on top.
and bake for 30 minutes or until done.
Remove from oven and allow to sit for 5 minutes.
Yield 24 bars.
Finnish-American Flatbread
Category: bread
By 2CHAE

A very delicious Finnish flatbread made with wheat and rye flours. Cream of rye cereal can be used in place of the rye flour if coarse ground is not available. This recipe makes 4 to 5 flatbreads.

Ingredients:
4 cups warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
¾ cup coarse whole wheat flour
¾ cup coarse whole rye flour
8 cups bread flour
2 tablespoons butter, melted

Directions:
In a large bowl, stir together the warm water and sugar. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes. Stir in the salt, whole wheat flour and rye flour. Mix in the bread flour 1 cup at a time until the dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour. Punch down the dough and divide into 4 or 5 portions. Form each one into a ball, and let rise again until doubled, about 20 minutes. Place each ball onto a baking sheet and flatten out into an oval 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let  rise again until doubled, 20 to 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Bake for 20 minutes in the preheated oven, or until browned on the top and bottom. Brush the tops with butter while still warm.

Prep time: 2 hrs
Cook time: 20 mins
Total time: 2 hrs 20 mins
Yields: 4 flatbreads

Calories: 404.4
Fat: 3.8 g
Saturated fat: 1.5 g
Carbohydrates: 78.2 g
Sugars: 0.7 g
Dietary fiber: 4.4 g
Protein: 13.2 g
Cholesterol: 5.1 mg
Sodium: 406.4 mg
Authentic Mexican Enchiladas
Category: world-cuisine
By Becky

This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!

Ingredients:
6  dried chile de arbol peppers
1 clove garlic
1 teaspoon salt
¾ cup water
1 cup vegetable oil for frying
18 (6 inch) corn tortillas
3 cups crumbled queso fresco
1 cup sour cream
1 cup shredded lettuce
2 medium tomatoes, thinly sliced
½ cup chopped green onions

Directions:
Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside. Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them. Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

Prep time: 35 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 6 servings

Calories: 477.3
Fat: 24.3 g
Saturated fat: 12.2 g
Carbohydrates: 46.1 g
Sugars: 2.2 g
Dietary fiber: 5.7 g
Protein: 21.1 g
Cholesterol: 56.7 mg
Sodium: 609.1 mg
Sekanjabin (Iranian Mint Vinegar Syrup)
Category: world-cuisine
By Desert Damsel

A traditional Iranian beverage, wonderfully refreshing on a hot summer day. Great for outdoor events since you can make it weeks ahead of time and dilute at time of serving. Mix 4 to 5 tablespoons of this syrup with ice water and garnish with mint to serve.

Ingredients:
8 cups orange blossom honey
5 cups water
2 cups white wine vinegar
12  large sprigs fresh mint

Directions:
Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat. Submerge mint in hot syrup and cool to room temperature. Remove and discard mint. Chill in the refrigerator.

Prep time: 10 mins
Cook time: 20 mins
Total time: 2 hrs 30 mins
Yields: 32 servings

Calories: 258.2
Carbohydrates: 69.9 g
Sugars: 69.6 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Sodium: 6.1 mg
Mushroom Salad


Ingredients:
parsley, basil leaves, thyme leaves, shallot, red wine vinegar, olive oil, nutmeg, button mushroom, salt, pepper, parmesan cheese

Directions:
Mix the parsley, thyme, basil and shallots in bowl., Add vinegar and oil then seasonings., Clean and quarter mushrooms., Add dressing to mushrooms and stir gently., Refrigerate until ready to serve., Add Parmesan shavings just before serving.
Cajun - Creole Maquechoux


Ingredients:
unsalted butter, onions, green bell pepper, red bell pepper, celery ribs, tomatoes, salt, cayenne pepper, fresh ground black pepper, sugar, evaporated milk

Directions:
Shuck the corn and remove all of the cornsilk.
Hold each cob over a bowl and cut the kernels away in layers (don't cut off whole kernels], then scrape the knife along the cob to get all of the"milk" out of it.
Melt the butter in a large saucepan or pot over medium-high heat.
Add the onions, bell peppers, celery and tomatoes and saute until the onions are transparent, about 10 minutes.
Stir in the salt and peppers, then add the corn and milk from the cobs, the sugar and evaporated milk and stir well.
Reduce heat to medium and cook until the corn is tender, about 10-15 more minutes.
Adjust seasonings to taste.
Beef and Corn Tacos With Garlicky Roasted Peppers


Ingredients:
bell peppers, garlic cloves, olive oil, kosher salt, fresh ground black pepper, onion, ground beef, frozen corn, ground ancho chili pepper, chili powder, corn tortillas, avocado, cheddar cheese, fresh cilantro, lime wedge

Directions:
Preheat oven to 450 degrees F; On a rimmed baking sheet, toss the bell peppers with garlic and 1 tablespoon of the oil, and season with salt and pepper.
Roast peppers until tender.
Meanwhile, heat remaining oil in a skillet over medium high heat; cook onion, seasoned with a little salt, until it begins to brown, about 3 to 5 minutes.
Stir in beef, corn, chili powder and cook, stirring occasionally, until beef is browned, 6 to 8 minutes more.
Divide beef and corn mixture among tortillas and top with desired serving ingredients; serve with roasted peppers and lime wedges.
Iced Ginger Tea


Ingredients:
lime juice, ginger ale, candied ginger

Directions:
"Mix together all ingredients and serve in a tall glass, on the rocks, with candied ginger as a garnish."
Linda's Fried Cheese Potatoes


Ingredients:
onions, potatoes, garlic, Velveeta cheese

Directions:
Peel, and cube potatoes.
Cook in oil, in covered skillet, turning about every 5 minutes.
Add onions, garlic, salt and pepper to taste, and continue to cook over low heat, until potatoes are almost cooked, turning often.
Remove cover, and continue cooking, until well browned, and slightly crisped.
Add Velveeta cheese slices, put cover back on, and let simmer for about 5 minutes, or until cheese is melted.
Mix in cheese, and serve.
Tangy Citrus Pork Chops


Ingredients:
boneless pork chops, chicken broth, brown sugar, ketchup, soy sauce, ginger, garlic

Directions:
Preheat oven to 350 degrees.
Grease an 8 x 8 glass pan.  Set aside.
Sear pork chops until outsides brown.  Place in glass pan.
In separate bowl mix together remaining ingredients.  Pour over pork chops.
Bake for 40 minutes, turning chops every 10 minutes.
Remove pork chops from oven and drain liquid into a saucepan.  Leave chops in glass pan and tent with foil to keep warm.
Place saucepan over med-low heat and simmer for 10-15 minutes or until sauce is your desired consistency.  Place chops in sauce and flip several times until well coated and warmed.
Angel Cordial Delight


Ingredients:
crushed pineapple, maraschino cherries, mini marshmallows, heavy cream, unflavored gelatin, unflavored gelatin

Directions:
Cut drained cherries in fours and slice marshmallows in half.
Drain pineapple and add to marshmallows, cherries and nuts.
Allow to sit for 1- 2 hours.
Save out a few cherry halves to decorate top.
Dissolve Knox gelatin in 1/2 cup cold milk.  Let sit for a few minutes and then warm in microwave to dissolve.  Stir well and add to fruit mixture and allow to set.
Whip heavy cream and fold into fruit.
Cut angel food cake into 3 layers and fill.
You should have enough to top with filling and decorate with extra cherry halves and almonds.
Chill until serving time.
(Can be made a day ahead and kept in refrigerator].
Angel Butter
Category: appetizers-and-snacks
By Brenda Hrenko

I first had this fluffy spread at church, and now it is a family hit. Great on homemade breads and bagels. It's slightly sweet and has great texture. You can adjust the honey and brown sugar according to your personal taste.

Ingredients:
1 pound butter, softened
½ cup honey
½ cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions:
Beat softened butter, honey, brown sugar, cinnamon, and vanilla extract together in a mixing bowl, using an electric mixer, until butter mixture is fluffy, 2 to 3 minutes.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 cups

Calories: 101.6
Fat: 9.2 g
Saturated fat: 5.8 g
Carbohydrates: 5.3 g
Sugars: 5.3 g
Protein: 0.1 g
Cholesterol: 24.4 mg
Sodium: 66.1 mg
No Frosting Cupcakes


Ingredients:
margarine, sugar, flour, eggs, vanilla, salt

Directions:
Melt butter, chocolate and sugar over low heat. Heat until just boiling. Stir in nuts until coated.
Mix remaining ingredients with melted ones in a large bowl.
Bake in muffin tins at 350 degrees for 25 minutes.
They will not test done as they are suppose to be slightly chewy.
Easy Onion Relish


Ingredients:
sweet onions, celery ribs, red bell pepper, butter, apple cider vinegar, water, brown sugar, celery seed, salt

Directions:
Saute onions, celery and red bell pepper in the butter in a Dutch oven for about 15 minutes or until tender (do not brown].
Add in vinegar and remaining ingredients to the mixture; bring to a boil, reduce heat and simmer uncovered for about 20 minutes.
Store in refrigerator for 1 day before using.
Serve chilled or at room temperature.
Oven Baked Omelet


Ingredients:
eggs, milk, all-purpose flour, salt, ground pepper, cheese, cheese slice

Directions:
Preheat the oven to 450°F.
Mix eggs, milk, flour, salt and pepper until smooth.
Pour half of the egg mixture into a greased 9x13-inch pan.
Place cheese on top of egg (you can also add any other filling that you want]. Pour the rest of the egg mixture over the filling.
Bake for 15-20 minutes or until eggs begin to turn golden brown around the edges. Use a knife to loosen the omelet from the pan before slicing.
If you want, sprinkle some additional cheese on top.
Slice and serve.
To save a step, combine most of the cheese with the egg mixture before pouring rather than putting them in the pan separately.
Tanzanian Curried Chicken-Banana Soup


Ingredients:
chicken, onion, garlic, curry powder, red chili pepper, black pepper, tomatoes, coconut, bananas

Directions:
In a Dutch oven, brown the chicken pieces in the oil.
Remove chicken, reserving, and add the onion and garlic to the pot.
Sauté until soft, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes.
Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes.
When the chicken is done, remove, let cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones.
Add it back into the pot with the banana chunks.
Simmer 10 minutes.
When ready to serve, ladle into bowls.
Lemon Jelly


Ingredients:
fresh lemon juice, sugar

Directions:
In a 3 or 4 quart saucepan, mix together the lemon juice, sugar, and pectin and bring to a boil, stirring at first to smooth and blend the ingredients. Allow to boil exactly 2 minutes and remove from the heat.
Wet a strong paper towel or a fine textured dishcloth with cold water, wring out, and place the paper or cloth in a strainer over a pyrex 2-cup measure. Let the jelly slowly drip through. Cool and seal, or cool and refrigerate.
Orange Jelly: Use 1/2 cup orange juice plus 1/4 cup lemon juice and grated zest of 1 orange (this is strained out after imparting its flavor].
Simply Delicious Mushroom Meatball Soup


Ingredients:
olive oil, sweet onions, fresh mushrooms, salt, black pepper, egg, onion powder, beef broth, butter, flour, milk, sour cream

Directions:
Warm olive oil in a large soup pot over medium heat.
Add onions, mushrooms, salt and 1/8 teaspoons pepper; sauté gently, stirring occasionally, for 10 to 12 minutes.
Meanwhile, combine ground sirloin, egg, bread crumbs, onion powder and another 1/8 teaspoons black pepper, mixing thoroughly.
Shape into meatballs ½ inch in diameter; add to pot with vegetables.
Pour in broth and bring to a gentle boil.
Reduce heat to low and simmer 30 to 40 minutes.
In a small pan, melt the butter; add flour and cook 1 minute, stirring, until thickened.
Add milk and cook, stirring constantly until thickened, about 2 minutes. Stir into soup.
Remove soup from heat and immediately ladle into bowls.
Top each serving with 1 tablespoons sour cream.
Mushrooms Stuffed With Swiss Cheese


Ingredients:
swiss cheese, butter, button mushrooms

Directions:
Combine swiss cheese with softened butter.
Remove stems from mushrooms.
Stuff mushroom caps with cheese mixture.
Place mushrooms on a greased cookie sheet and broil about 6 inches from broiler until mushrooms are cooked and the cheese is melted (2 to 3 minutes].
Sushi Vinegar


Ingredients:
rice vinegar, sugar, salt

Directions:
"Combine the vinegar ingredients in and a sauce pan and heat slowly till the sugar has dissolved, stirring constantly.  Remove from heat."
Just Another Grilling Sauce


Ingredients:
mayonnaise, Dijon mustard, seasoning salt, skinless chicken breasts

Directions:
Mix first three ingredients together., Use Garlic Salt and Natures Seasoning to taste., Brush  on chicken after putting chicken on Grill., May use drip pan under chicken., Cook Until Done, turning chicken and brushing sauce on at each turn., Enjoy!
Eagle Salad
Category: salad
By Amanda

Don't worry! It's not really eagle! This is an easy elbow macaroni salad that my Aunt makes. Everybody LOVES it!

Ingredients:
2 cups elbow macaroni
3 tablespoons mayonnaise
½ small onion, chopped
1 (5 ounce) can tuna, drained
salt and ground black pepper to taste

Directions:
Bring a pot of lightly salted water to a boil. Add macaroni, and cook until al dente, about 8 minutes. Drain, and rinse with cold water to chill. Set aside to dry. Mix together the cooled macaroni noodles, mayonnaise, onion and tuna in a bowl. Taste and add more mayonnaise, if desired. Season with salt and black pepper. Refrigerate until serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 5 servings

Calories: 222.2
Fat: 3.8 g
Saturated fat: 0.6 g
Carbohydrates: 34.1 g
Sugars: 2 g
Dietary fiber: 1.5 g
Protein: 12.1 g
Cholesterol: 9.8 mg
Sodium: 109.1 mg
Onion Poppy Seed Ring
Category: bread
By Sherri Rochester

A family recipe used for Purim.

Ingredients:
1 (.25 ounce) package instant yeast
3 ¾ cups bread flour, divided
¾ cup warm water
2  eggs
½ cup vegetable oil
¼ cup white sugar
1 ½ teaspoons salt
¾ cup chopped onion
⅓ cup poppy seeds, plus more for garnish
¼ teaspoon salt
1 tablespoon all-purpose flour
3 tablespoons melted butter
1  egg
1 pinch salt

Directions:
Whisk together the yeast and 3/4 cup of bread flour. Sprinkle the yeast mixture over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the yeast mixture with 2 eggs, vegetable oil, sugar, and 1 1/2 teaspoon of salt in a large mixing bowl; stir well to combine. Stir in half of the remaining bread flour until no dry spots remain. Stir in the remaining bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 2 hours. Line and generously grease a baking sheet. Set aside. Mix onion, poppy seeds, 1/4 teaspoon salt, all-purpose flour, and butter together in a bowl. Divide onion mixture into 2 equal portions. Set aside. Divide dough into 2 equal portions. Roll each portion into approximately 30x4 inch strips. Spoon the onion mixture down the center of each strip lengthwise. Begin pulling the edges of the dough up to wrap around the filling, pinching the edges to close securely. Arrange the strands side by side, seam side down. Beginning in the middle of each strand, braid the strands together by crisscrossing each side, making sure to keep the seam side down. Once both sides are braided, pinch the edges together to form a ring. Place the ring on the prepared baking sheet and cover with plastic wrap. Allow ring to rise until tripled in volume, about 1 1/2 hours. Preheat an oven to 325 degrees F (165 degrees C). Arrange the oven rack to the lowest position. Beat 1 egg and 1 pinch of salt together in a bowl. Brush the braided ring with the egg mixture. Sprinkle with additional poppy seeds, if desired. Bake in preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, turning the pan around half way through so the ring browns evenly, 45 to 50 minutes.

Prep time: 40 mins
Cook time: 45 mins
Total time: 5 hrs 25 mins
Yields: 1 braided loaf

Calories: 168.5
Fat: 15 g
Saturated fat: 3.6 g
Carbohydrates: 6.8 g
Sugars: 5.2 g
Dietary fiber: 0.7 g
Protein: 2.7 g
Cholesterol: 54.1 mg
Sodium: 391.9 mg
Homemade Whipped Cream and Cream Cheese Icing


Ingredients:
reduced-fat cream cheese, white sugar, vanilla extract, heavy cream

Directions:
Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer.
Fit the mixer with the whisk attachment and mix on medium speed until smooth.
While the mixture is still whipping, slowly pour in the heavy cream.
Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
Turtle Cookies


Ingredients:
water, eggs, pecan halves, butter, vanilla extract, powdered sugar, milk

Directions:
Combine dry cake mix, water, oil and eggs, mixing well and set aside.
Arrange pecans in clusters of 3 on greased baking sheets.
Shape dough into 1 inch balls.
Center each on a cluster of pecans and flatten slightly.
Bake 8-10 minutes at 375*.
Cool and frost.
FROSTING: Sift powdered sugar and cocoa, set aside. Cream butter and vanilla, then add the powdered sugar mixture and milk alternately until desired consistency.