xiaoxl/recipe_data huggingface dataset:
Pasta Primavera


Ingredients:
carrots, zucchini, zucchini, onion, yellow bell pepper, red bell pepper, olive oil, kosher salt, fresh ground black pepper, farfalle pasta, cherry tomatoes, parmesan cheese

Directions:
Preheat oven to 450°F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat.
Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets.
Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes.
About 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes.
Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixture in a large bowl to combine.
Toss with the cherry tomatoes and enough reserved cooking liquid to moisten.  Season the pasta with the salt and pepper, to taste.
Sprinkle with the Parmesan and serve immediately.
Pork and Sauerkraut With Dumplings


Ingredients:
pork, onion, sauerkraut, flour, baking powder, salt, butter, milk

Directions:
Rub pork with salt and pepper.  Place in a pot (with a lid - if possible] and cover with water, adding onion cut into pieces.
Boil meat until tender, remove excess fat.
Add sauerkraut and simmer about 20 minutess.
Mix dry dumpling ingredients together.
Add milk gradually mixing well then add the melted butter.
Drop by spoonsful into boiling pork and kraut.
Cook 15 minutes covered.
Pressure Cooker Corn on the Cob


Ingredients:
"water"

Directions:
Pour the water in the bottom of your pressure cooker and set in the steamer insert (I use one of those vegetable steamers that looks like a little flying saucer when its closed].
Arrange the corn in the steamer basket- I can only fit 3 ears of corn in my 5 qt cooker with the basket in place. If you have a larger cooker you can increase the amount of corn you cook, and can up the water to 1 1/2 cups.
Secure the lid and seal. When the cooker comes up to high pressure (15 psi], set a timer for 2 minutes. After the 2 minutes are up, run the cooker under cold water until it releases.
Enjoy!
Turkey Melt With Chutney


Ingredients:
celery, fennel, scallions, chutney, mayonnaise, light mayonnaise, whole wheat English muffins, sharp cheddar cheese, swiss cheese, tomatoes, cilantro

Directions:
Combine turkey, celery, scallions, chutney, and optional cilantro. Mix in enough mayonnaise to bind. Chill until ready to use.
Preheat broiler.
Arrange English muffin halves on foil-lined baking sheet. Top with a slice of tomato, then the turkey mix, and finally the cheese.
Broil a few inches from heat source for 3 or 4 minutes, until bubbly. Serve.
Note: I suggest foil on the baking sheet to make cleanup easier. Butterball suggest 8 servings from this, but I think that's a bit optimistic. It depends on your family's appetites, of course.
Multigrain Baking Mix


Ingredients:
pecans, unbleached white flour, whole wheat flour, cornmeal, buckwheat flour, wheat germ, dry buttermilk, baking powder, baking soda, sea salt, canola oil

Directions:
In a 4-quart mixing bowl, combine all ingredients except the canola oil., Stir oil into dry ingredients and mix well., Store in large air-tight container or several smaller ones in fridge or freezer.
Curry Salmon with Mango
Category: main-dish
By Utonah Ruiz

Curried salmon with mango is best served immediately. Enjoy!

Ingredients:
1 (1 pound) fillet salmon fillet
¼ cup avocado oil
1 teaspoon curry powder
salt to taste
1  mango - peeled, seeded, and diced
¼ cup diced red onion
1 small serrano pepper, diced
1 small bunch cilantro leaves
1  lime

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place salmon on the baking sheet and fold edges of aluminum foil up over the salmon and crimp to seal. Bake in the preheated oven until cooked through and flesh flakes easily with a fork, about 15 minutes. Mix avocado oil, curry powder, and salt together in a small bowl. Pour over salmon. Scatter diced mango, red onion, and serrano pepper over salmon. Serve garnished with cilantro and a squeeze of lime.

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

Calories: 329.8
Fat: 20.6 g
Saturated fat: 3 g
Carbohydrates: 12.2 g
Sugars: 8.5 g
Dietary fiber: 2 g
Protein: 25 g
Cholesterol: 50.4 mg
Sodium: 91.3 mg
Leslies Topside Roast


Ingredients:
mustard, soy sauce

Directions:
Preheat oven to 150°C., Mix mustard, soy and oil into paste., Spread over topside., Cook uncovered, 25 minutes for each 500grams., Stand for 15 minutes before serving.
Roasted Garlic Mayonnaise


Ingredients:
garlic clove, mayonnaise, olive oil

Directions:
Slice the head off the the top of a garlic clove, about a half inch from the top.
Drizzle olive oil and, salt and pepper over the top.
Wrap loosely in foil like a pouch so it has room to steam/roast, 400F for 45 minutes.
Wrap the bottom in the leftover foil and squeeze out the roasted garlic, be careful as it is extremely hot. By the time you mash it up, it will lose a lot of it's heat.
Squash, smash and mince the garlic up with a knife, I make it a paste, lightly salt the garlic and whisk with 1/2 cup of your favorite mayo.  Done.
*Will last for 2-3 weeks refrigerated, mine always runs out in about a week ;-].
Korean-Style Chicken Ww


Ingredients:
scallions, mirin, rice vinegar, sugar, low sodium soy sauce, crushed red pepper flakes, boneless skinless chicken thighs, reduced-sodium chicken broth

Directions:
Combine the scallions, mirin, vinegar, sugar, soy sauce, 1 tspl. of the oil, and the crushed red pepper flakesin a zip closed bag; add the chicken and seal (removing all the air in the bag].
Turn to coat the chicken; refrigerate, turning the bag occasionally, at least 2 hours or up to overnight.
Lift the chicken from the marinade and pat dry with paper towels.
Discard the marinade.
Heat the remaining 1 teaspoons of oil in a large nonstick skillet over medium heat.
Add the chicken and cook until lightly browned, about 2 minutes per side.
Add the broth; bring to a boil.
Reduce the heat and simmer, covered, turning once, until the chicken is cooked through and the liquid is syrupy, about 10 minutes.
Turn the chicken to coat in the liquid.
Grape Focaccia With Rosemary


Ingredients:
warm water, milk, sugar, active dry yeast, all-purpose flour, salt, olive oil, grapes, fresh rosemary needles, raw sugar, coarse sea salt

Directions:
In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, milk, sugar, and yeast. Let the mixture sit until foamy, about 10 minutes.
Add the flour, salt and 2 tablespoons of the olive oil to the yeast mixture and mix well on low.
Attach the dough hook, and continue kneading the dough for 8 minutes longer.
(You could stir this together entirely by hand with a wooden spoon, then slap/fold it on a floured counter to "knead" it for a bit. The dough will be sticky, but doable, and you'll get to say you made bread the old fashioned way.].
Brush a large bowl with a generous amount of olive oil. Scrape dough into the bowl and brush the top with additional oil. Cover with plastic wrap and let it rise until it doubles in bulk, 1 1/2 to 2 hours.
Press the dough down with a floured hand. Turn the dough out onto a floured surface and divide it into two balls.
Brush a large baking sheet (or two small ones] with olive oil, place the balls of dough on it and brush the top with more oil. Set it aside for 20 minutes, lightly covered with a kitchen towel.
After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into a 8 to 9-inch roundish shape. It will be dimpled from your fingers. Cover again with the towel and let it rise for another 1 1/4 hours in a cool place.
Preheat the oven to 450°F.
Brush tops of dough with remaining olive oil ~ sprinkle grapes, rosemary, coarse sugar and coarse sea salt evenly over the dough, pressing grapes in slightly.
Bake for 15 minutes, until the crust is golden brown and puffed around edges. Let cool before serving.
NOTE:  Prep time is approximate and includes time for the dough to rise, but actual time will depend upon the warmth of your kitchen!.
Jo's Baked Garlic Soup


Ingredients:
fresh tomatoes, garbanzo beans, onions, green pepper, dry white wine, fresh garlic cloves, bay leaf, salt, basil, paprika, monterey jack cheese, romano cheese, heavy cream

Directions:
Butter the inside of a 3 quart baking dish.
Combine all ingredients,  except cheeses and cream in dish.
At this point, it will look like a huge veggie casserole.
Cover and bake for 1 hour at 375 degrees.
Add cheeses and cream and stir.
Lower oven temperature to 325 degrees.
Return to oven and bake 10 to 15 minutes longer, until cheese is melted.
Do not allow to Boil.
I usually serve this with garlic bread.
If you plan to freeze this, do not add the cheese and cream.  Save that step after you have reheated the frozen soup.
Cheese Muffins


Ingredients:
Bisquick, butter, sour cream, cheddar cheese, garlic powder

Directions:
Preheat oven to 425 degrees.
Cut butter into Bisquick and then add the sour cream and cheese.  Stir to combine and then divide into greased muffin pan.
Bake 12-15 minutes.
Super Thin Pizza Dough


Ingredients:
active dry yeast, sugar, warm water, bread flour, cornmeal, olive oil

Directions:
Mix sugar &  warm water, (I use a warm glass measuring cup] add yeast, stir, wait 10 minutes til a foam forms on top. Pour into large warm bowl, (rinse outside of bowl with warm water first].
Add 1 1/2 cups of the flour, salt, and olive oil. Stir with wooden spoon until smooth and still a bit sticky. (Add flour only as needed to get a smooth dough that is still a bit sticky.] Put some flour on hands and spread rest on a wooden cutting board. Put dough on board and knead. I didn't know how to knead bread so I went to u-tube, the proper way is to use the heel of your hand to push the dough forward, then fold it over, rotate it a 1/4 turn and repeat. It also says to do this as quickly as possible, and DO NOT over knead it. 5 - 8 minutes is the most it ever takes. You will need to add flour, from the board, every so often because the dough is still a bit sticky, but again only as needed. You want to achive a moderately stiff dough, that is smooth and elastic.
Put dough in a warm, greased bowl, cover with warm towel,and let rise 30 minutes. In the winter I put the whole bowl in my sink with some warm water because the air is chilly. After 30 minutes, remove the dough, divide it in half. Grease a pizza pan, and sprinkle with corn meal. Smooth the 1/2 dough ball onto your greased pizza pan, be patient you have to spread it really thin! , add sauce, mozzerella and toppings of your choice. Bake at 450 degrees 10 - 15 minutes. I actually use a Pizzaz pizza cooker and it works great. If you don't make 2 pizzas you can freeze the other in a ziploc bag. Be sure to grease it first, to keep it from sticking to the bag. It thaws quickly, with an hour or so.
Bok Choy with Vegetables and Garlic Sauce
Category: everyday-cooking
By Janet Mitchell

A wonderful vegetable dish with lots of garlic, bok choy, bell pepper, and carrots. You can serve it as a side or as a main over rice.

Ingredients:
2 teaspoons peanut oil
10 cloves garlic, crushed
1 tablespoon minced fresh ginger root
¼ cup vegetable broth
¼ cup water
1  red bell pepper, cubed
2  carrots, chopped
4 cups sliced bok choy
1 teaspoon white sugar
salt to taste
2 teaspoons sesame oil

Directions:
Heat peanut oil in a large nonstick skillet over medium-low heat. Cook garlic and ginger until fragrant, about 1 minute. Add vegetable broth and water. Cover and cook until garlic and ginger are very soft, about 7 minutes. Stir in bell pepper and carrots and cook for 1 minute. Add bok choy and toss until well coated with liquid. Season with sugar and salt and cook until tender, about 4 minutes more. Drizzle with sesame oil.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 78.8
Fat: 5.1 g
Saturated fat: 0.8 g
Carbohydrates: 7.4 g
Sugars: 3.3 g
Dietary fiber: 1.5 g
Protein: 1.9 g
Sodium: 116.1 mg
Salmon Mousse Hors D'oeuvre


Ingredients:
sour cream, lemon, capers, green onion, mini sweet peppers, English cucumber

Directions:
In a bowl mix all ingredients but the cucumber.
Using a mandolin slice the cucumber length wise on the thinnest setting.
Spoon the mixture on a plate forming little balls and wrap it around with some cucumber slices. Bon Apetite!
Lime Zingers


Ingredients:
butter, granulated sugar, lime peel, lime juice, vanilla, flour, brazil nuts, hazelnuts, cream cheese, powdered sugar, lime juice, vanilla

Directions:
In large mixing bowl beat butter on high speed for 30 seconds.
Add sugar and beat until combined.
Beat in lime peel, lime juice and vanilla until combined.
Mix in flour until combined.
Add nuts and stir just until combined.
Divide dough in half.
On lightly floured surface, roll each half of dough to 1/4 inch thickness.
Using 1-2 inch cookie cutters, cut out dough (shape of your choice].
Place cutouts on ungreased cookie sheets.
Bake at 350 degrees for 8-10 minutes or until light brown around the edges.
Transfer to wire rack and cool completely.
While cooling, beat all frosting ingredients together with mixer, until smooth.  May tint with green food coloring if desired. Adjust consistency with powedered sugar until spreadable.
Frost cooled cookies.
Store frosted cookies in refrigerator.
Slow Cooker Tender and Yummy Round Steak
Category: meat-and-poultry
By Katy

Tender and tasty economical top round or bottom round steak cooked in a rich tasting gravy with vegetables.

Ingredients:
3  potatoes, peeled and quartered
1  onion, chopped
6  carrots, peeled and sliced into 1 inch pieces
2 pounds boneless round steak
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can  condensed cream of mushroom soup
¾ cup water

Directions:
Place the potatoes, onion, and carrots in slow cooker. Cut steak into six pieces, then place the meat on top of vegetables. In a mixing bowl, combine the soup mix, soup, and water; pour over beef. Cover, and cook on Low for 7 to 10 hours.

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

Calories: 392.6
Fat: 13.6 g
Saturated fat: 4.6 g
Carbohydrates: 33.1 g
Sugars: 5 g
Dietary fiber: 4.5 g
Protein: 33.8 g
Cholesterol: 80.5 mg
Sodium: 828.6 mg
Chicago Deep-Dish Pizza
Category: main-dish
By Chef John

Home cooks will find deep-dish pizza, with its unique buttery cornmeal crust, more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings - just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese.

Ingredients:
1 ⅓ cups warm water
2 ¼ teaspoons active dry yeast
¼ cup olive oil
¼ cup melted butter
2 teaspoons white sugar
1 ½ teaspoons fine salt
½ cup cornmeal
3 ¾ cups all-purpose flour
2 teaspoons olive oil, or as needed, divided
4 cups pizza sauce, or to taste
4 ounces sliced provolone cheese
8 ounces fresh mozzarella cheese, cubed
1 pound spicy Italian sausage, casings removed
4 ounces shredded part-skim, low-moisture mozzarella cheese
2 ounces Parmigiano-Reggiano cheese
1 tablespoon olive oil

Directions:
Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic. Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours. Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes. Preheat the oven to 425 degrees F (220 degrees C). Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides. Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil. Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.

Prep time: 35 mins
Cook time: 35 mins
Total time: 2 hrs 30 mins
Yields: 1 12-inch cast iron skillet

Calories: 612.5
Fat: 32.4 g
Saturated fat: 14.2 g
Carbohydrates: 52.6 g
Sugars: 4.8 g
Dietary fiber: 3.4 g
Protein: 25.4 g
Cholesterol: 74.5 mg
Sodium: 1486.6 mg
Pasta With Eggplant (Aubergine)


Ingredients:
olive oil, eggplant, ziti pasta, garlic cloves, onion, tomatoes with juice, kalamata olives, fresh basil

Directions:
Heat 3 tablespoons of the olive oil in a large, deep skillet.
Add the eggplant cubes and cook, stirring, until golden brown, about 15 to 18 minutes.
Meanwhile, cook the ziti according to package directions.
When it is al dente, drain.
Remove the eggplant from the saute pan.
Add the garlic and the onion, along with the remaining 1 tablespoon of olive oil, and cook for 3 minutes, stirring.
Add the tomatoes and crush them with your fingers.
Add the cooked eggplant cubes and the olives.
Cook and stir 15 minutes, until sauce is thick.
Season with salt and pepper.
Stir in the basil.
Cook 2 minutes.
Add the ziti to the sauce and stir to combine.
Serve hot.
Chocolate Graham Crust
Category: desserts
By horse-lover

A quick chocolate pie crust to make with chocolate graham crackers.

Ingredients:
1 cup chocolate graham crackers
¼ cup white sugar
⅛ teaspoon ground cinnamon
¼ cup butter

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Crumble graham crackers in a food processor with sugar and cinnamon. Place butter in a microwave-safe bowl and melt in a microwave oven, about 1 minute. Add to the mixture in the food processor and blend until combined into the dough. Roll dough out into a crust and place into a pie plate. Bake in the preheated oven for 7 minutes. Let cool completely before filling, about 30 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 1 pie crust

Calories: 103.3
Fat: 6.5 g
Saturated fat: 3.6 g
Carbohydrates: 11.4 g
Sugars: 8.1 g
Protein: 0.5 g
Cholesterol: 15.3 mg
Sodium: 92.4 mg
Roast with Gravy
Category: main-dish
By Laura Tanner-Humphreys

Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!

Ingredients:
2 tablespoons olive oil
1 (3 pound) beef sirloin tip roast
1  onion, chopped
4 cloves garlic, minced
2 cups brewed coffee
1 ½ cups water
2 cubes beef bouillon
6  basil leaves
1 tablespoon salt
1 teaspoon ground black pepper
½ cup all-purpose flour
½ cup water
salt to taste

Directions:
Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes. Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper. Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat. Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.

Prep time: 30 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 45 mins
Yields: 8 servings

Calories: 394.3
Fat: 17.5 g
Saturated fat: 5.6 g
Carbohydrates: 9.4 g
Sugars: 1.4 g
Dietary fiber: 0.8 g
Protein: 47 g
Cholesterol: 158.1 mg
Sodium: 1152.3 mg
Snow Cream


Ingredients:
sweetened condensed milk, vanilla

Directions:
Mix together., Scoop into mason jars and garnish with snow!
Tilapia in a Potato Crust


Ingredients:
lemon juice, potatoes, nutmeg, flour

Directions:
Season the tilapia filets with salt and  pepper and sprinkle with lemon juice.
Place the grated potatoes into a cheese cloth or clean tea towel, fold all corners together and twist the top to squeeze out as much of the moisture as possible.
Season the grated potatoes with salt, pepper and nutmeg.
Add the egg yolks.
Coat the fish filets with flour, making sure that any excess flour is shaken of.
Cover both sides of the filets with the poato mix, pressing it on lightly.
In a large non stick skillet heat some oil.
Fry the fish filet on one side until the potato crust is golden brown, then turn over and fry the other side until evely golden.
You might have to use two skillets or do this in batches, don't overload the skillet.
Serve with a fresh salad on the side for a wonderful meal.
Poblano Chicken Salad
Category: salad
By Chef David Highlander

I came up with this recipe in my restaurant as a way to utilize leftovers and keep food cost low. As it turns out, I sold out of it in one day and is now in a regular rotation. Best eaten on a sandwich or with corn tortilla chips.

Ingredients:
3 large poblano peppers
3 pounds skinless, boneless chicken breast halves
1 pound fresh corn kernels
4  green bell peppers, seeded and chopped
4  red bell peppers, seeded and chopped
1 stalk celery, chopped
2 large yellow onions, chopped
1 pound corn tortillas
2  eggs, beaten
1 cup milk
2 cups mayonnaise
1 cup vegetable oil for frying

Directions:
Preheat the oven to 375 degrees F (175 degrees C). Coat the poblano peppers with a small amount of oil or cooking spray. Place directly on the oven rack. On a baking sheet, combine the onions, red and green bell peppers, celery and corn. Roast the vegetables and peppers for about 15 minutes in the preheated oven. Check occasionally, and turn or stir as needed for even browning. Remove from the oven, and refrigerate until needed. Tear the corn tortillas into pieces, and place them in a food processor. Process into fine crumbs. Do this in smaller batches if necessary. Place crumbs on a plate. In a shallow bowl, whisk together the eggs and milk. Heat the oil in a large skillet over medium heat. Dip chicken breast halves into the tortilla crumbs to coat, then into the egg mixture, and again in the tortilla crumbs to give them a nice thick coating. Fry the chicken until golden brown on each side, about 4 minutes per side. If your chicken is thick and isn't cooked through when the coating is browned, you can place it in the hot oven to finish it. When done, refrigerate until cooled completely. Peel and seed the poblano peppers. Place into a food processor along with the mayonnaise. Puree until smooth, and set aside. When everything has chilled, dice the chicken breasts. In a large food processor, combine the chicken and roasted vegetables. Blend in the poblano mayonnaise until your desired consistency is reached. Taste and season with salt and pepper as desired.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 45 mins
Yields: 6 servings

Calories: 1156.1
Fat: 73.4 g
Saturated fat: 12.3 g
Carbohydrates: 67.9 g
Sugars: 14 g
Dietary fiber: 12 g
Protein: 60.8 g
Cholesterol: 222.5 mg
Sodium: 632.4 mg
Bailey's Cake


Ingredients:
instant chocolate pudding mix, eggs, water, sugar, irish cream, chocolate chips, irish cream, icing sugar

Directions:
Mix all cake ingredients except choc chips on medium speed for 3 minutes., Stir in chocolate chips, Preheat oven to 350., Grease and flour bundt pan., Pour in batter and bake for 1 hour., Cool and remove from pan., Combine glaze ingredients and pour on top of cake when completely cool.