xiaoxl/recipe_data huggingface dataset:
Toronto Star Monster Cookies


Ingredients:
butter, brown sugar, eggs, vanilla, all-purpose flour, rolled oats, baking soda, salt, chocolate chips, raisins, walnuts

Directions:
Cream butter and sugar until fluffy in a large bowl.
Beat in the eggs and vanilla.
In a separate bowl, combine flour, oats, baking soda and salt, stir to combine.
Add dry ingredients to the creamed mixture stirring by hand until well blended.
Add chocolate chips, raisins and walnuts, stir to combine.
On a greased sheet, drop 1 1/2 - 2" apart. Flatten cookie with the bottom of a floured glass.
Bake at 300F for 15-18 minutes.
Cool one minute on baking sheet, then transfer to cooling rack.
Buffalo Tempeh Sliders
Category: main-dish
By tschieggm

A perfectly balanced pocket of vegetarian Buffalo delight. Great for parties or potlucks with people who can't eat meat but still want something packed with flavor. Flaxseed or barley tempeh work best. Choose a good brand of pitas that will hold together.

Ingredients:
3 (8 ounce) packages tempeh, cut into 2-inch strips
2 (12 fluid ounce) bottles Buffalo wing sauce (such as Frank's® RedHot)
1 tablespoon vegetable oil
1 cup crumbled blue cheese, or more to taste
1 cup chopped fresh cilantro
1 large green bell pepper, diced
2 stalks celery, diced, or more to taste
¼  red onion, diced
1 (5.3 ounce) container Greek yogurt, or as needed
18  pita pockets, or more to taste

Directions:
Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes. Remove tempeh from Buffalo sauce, reserving sauce. Heat oil in a large skillet over medium-high heat. Cook tempeh in a single layer, in batches, until heated through and lightly browned, about 3 minutes per side. Pour some Buffalo sauce back over tempeh to coat. Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together. Divide tempeh pieces among pita pockets; top with a spoonful of the topping. Top with remaining Buffalo sauce.

Prep time: 30 mins
Cook time: 12 mins
Total time: 52 mins
Yields: 18 sliders

Calories: 288.3
Fat: 9.4 g
Saturated fat: 2.8 g
Carbohydrates: 37.9 g
Sugars: 1.4 g
Dietary fiber: 1.4 g
Protein: 14.8 g
Cholesterol: 7.4 mg
Sodium: 1257.2 mg
Chicken, Cheese, & Spinach Manicotti


Ingredients:
garlic cloves, frozen chopped spinach, low fat cottage cheese, mozzarella cheese, fresh basil

Directions:
Heat oven to 350^ F.
Combine chicken and garlic in large bowl.  Add spinach, cottage cheese, egg whites, and 1/4 cup mozzarella; spoon into manicotti shells.
Place in 13x9 inch baking dish sprayed with cooking spray.  Cover with spaghetti sauce.
Bake 25-30 minutes or until heated through.  Top with remaining mozzarella; bake 5 minutes or until melted.  Sprinkle with basil.
Starbucks® Cotton Candy Frappuccino®
Category: drinks
By Jackson Juvland

Here is a delicious remake of the popular 'Starbucks® Secret Menu' drink. It is made just like Starbucks® makes it. Hope you enjoy.

Ingredients:
1 ½ cups ice
½ cup milk
¼ cup vanilla bean powder
¾ tablespoon raspberry syrup

Directions:
Blend ice, milk, vanilla powder, and raspberry syrup in a blender until ice is crushed.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 beverage

Calories: 325.5
Fat: 2.4 g
Saturated fat: 1.5 g
Carbohydrates: 72.2 g
Sugars: 72.2 g
Protein: 4 g
Cholesterol: 9.8 mg
Sodium: 61.4 mg
Rutabaga Stew
Category: soups-stews-and-chili
By Britt Gustaveson

My mom has been making the stew for many years and it is by far the BEST stew I have ever tasted. It is hearty, filling, and inexpensive not to mention extremely delicious and fairly easy to make. The hardest part and the most time-consuming part for this stew is preparing the vegetables. I chop and dice all my vegetables by hand and so it can consume a little bit more time, but it is very much worth the extra time it takes. Pork, beef, or venison are all good in this recipe, too.

Ingredients:
1 tablespoon vegetable oil
1 ½ pounds chicken, diced
4  rutabagas, peeled and diced
4 medium beets, peeled and diced
4  carrots, diced
3 stalks celery, diced
1  red onion, diced
water, or to cover

Directions:
Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes. Add rutabagas, beets, carrots, celery, and red onion to the pot. Pour enough water over the vegetable mixture to cover completely. Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetable submerged.

Prep time: 20 mins
Cook time: 4 hrs 5 mins
Total time: 4 hrs 25 mins
Yields: 15 servings

Calories: 111.3
Fat: 2.1 g
Saturated fat: 0.4 g
Carbohydrates: 12.9 g
Sugars: 8.5 g
Dietary fiber: 3.9 g
Protein: 10.7 g
Cholesterol: 23.4 mg
Sodium: 80.4 mg
New Orleans Chocolate Bourbon Pecan Pie
Category: desserts
By tracy918

My family loves this pie at Thanksgiving, Christmas or really any holiday of the year. So put on some jazz, pour yourself some java, and have a piece of this delicious dessert. The chocolate chips and the bourbon add a delicious change to the normal pecan pie. Top with whipped cream and enjoy.

Ingredients:
⅔ cup white sugar
1 cup corn syrup
2 tablespoons bourbon whiskey
3  eggs
⅓ cup melted butter
½ teaspoon salt
1 cup coarsely chopped pecans
1 cup semi-sweet chocolate chips
1 (9 inch) refrigerated pie crust

Directions:
Preheat oven to 375  degrees F (190 degrees C). Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth and creamy. Fold in the pecans and chocolate chips. Pour the mixture into the prepared pie crust. If desired, cover the edges of the pie with aluminum foil strips to prevent excessive browning. Bake in preheated oven until the center sets, about 50 minutes. Cool before serving.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 670.4
Fat: 36.2 g
Saturated fat: 13.5 g
Carbohydrates: 81.9 g
Sugars: 28.4 g
Dietary fiber: 2.3 g
Protein: 7.3 g
Cholesterol: 90.1 mg
Sodium: 368.4 mg
Mexi Hominy
Category: side-dish
By Treeskitchen

Had a few cans of hominy and came up with this dish. Bonus is, it is quick to prepare. Good for vegetarians too!

Ingredients:
2 (15.5 ounce) cans white or yellow hominy, rinsed and drained
1 (16 ounce) can diced tomatoes
1 (4.5 ounce) can diced green chiles
1 teaspoon ground cumin
1 clove minced garlic
chopped fresh cilantro
salt and pepper to taste
½ cup shredded Monterey Jack cheese

Directions:
In a saucepan over medium heat, stir together hominy, tomatoes, green chiles, cumin, and garlic. Cook about 7 minutes. Stir in cilantro. Remove from heat, divide into bowls, and top with cheese.

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

Calories: 246
Fat: 6.4 g
Saturated fat: 3 g
Carbohydrates: 37.6 g
Sugars: 8 g
Dietary fiber: 7.1 g
Protein: 8.2 g
Cholesterol: 12.6 mg
Sodium: 1095.9 mg
Reuben Dip
Category: appetizers-and-snacks
By CRUZCHIX

This is a party favorite. Everyone fights over the pan as soon as it comes out of the oven! Serve it with wheat crackers or small pieces of rye bread.

Ingredients:
½ cup mayonnaise
½ cup Thousand Island dressing
16 ounces sauerkraut, rinsed and squeezed dry
8 ounces shredded corned beef
16 ounces shredded Swiss cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine mayonnaise and dressing. Spread sauerkraut into a 9x13-inch baking dish.  Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut. Bake for 20 to 25 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 8 to 10 servings

Calories: 392.8
Fat: 31.7 g
Saturated fat: 12.5 g
Carbohydrates: 7.3 g
Sugars: 3.5 g
Dietary fiber: 1.4 g
Protein: 20.9 g
Cholesterol: 76.6 mg
Sodium: 830.2 mg
Watergate Cake


Ingredients:
eggs, instant pistachio pudding mix, flaked coconut, pecans

Directions:
Mix all ingredients and pour into a greased and floured dish.
Bake at 325 degrees for 45 minutes.
Allow cake to cool and frost with Watergate Frosting (or any other frosting].
Instant Pot Roast With Gravy


Ingredients:
olive oil, fresh ground black pepper, beef bouillon cubes, water, unsalted butter, cremini mushrooms, dry sherry, milk, cornstarch, butter, beef bouillon granules, sea salt, black pepper

Directions:
Press Saute button on electric pressure cooker to heat up pan.  When the display says "Hot", add the oil, and wait until it shimmers.
Sprinkle roast evenly with pepper.
Brown chuck roast in one layer (if it doesn't all fit, brown in 2 batches, but it is best if all fits on one level] on both sides.  Remove chuck roast temporarily.
Add onion soup mix, beef bouillon cubes, and 2 cups water.  Using a flat spatula, deglaze bottom of pan.  Return chuck roast to pan.
Secure lid.  Set for Pressure Cooking at High pressure, adjust time if necessary to 25 minutes.  Begin "SAUTE MAUSHROOMS".
When pressure cooking has completed, allow pressure to reduce naturally, until the pin drops on its own, about 20-30 minutes.  Remove lid, directing steam away from  you.
Remove roast, keep warm.  Press Saute button.
SAUTE MUSHROOMS:
While roast is cooking, saute mushrooms.  Once sauteed, toss in a splash of dry sherry, and let cook down until liquid evaporates.  Magic is happening.  Once cooked, remove from heat.
MOCK CREAM OF WHATEVER SOUP:
In a 2-cup liquid measuring cup, whisk milk and cornstarch until well blended.  Whisk in softened butter, beef bouillon granules, salt and pepper.
In the pressure cooker pan (which should be on Saute on the "Normal" or "More" setting], whisk continuously as you slowly add the milk/cornstarch mixture to the pressure cooker pan.
Whisk until the contents come to a boil (easier at "More" setting].  Press Keep Warm/Off button.  Press Saute button, then press Adjust button until it shows "Less".  Simmer for one minute to thicken.
FINISH:
Add sauteed mushrooms to sauce, and simmer for 1-2 minutes.
Slice roast into large chunks or thick slices, and plate.
Pour onion and mushroom gravy over slices, or serve in a gravy boat.
Chicken Tetrazzini IV
Category: world-cuisine
By Mary

Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry.

Ingredients:
1 (8 ounce) package spaghetti, broken into pieces
¼ cup butter
¼ cup all-purpose flour
¾ teaspoon salt
¼ teaspoon ground black pepper
1 cup chicken broth
1 cup heavy cream
2 tablespoons sherry
1 (4.5 ounce) can sliced mushrooms, drained
2 cups chopped cooked chicken
½ cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream. Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 730.4
Fat: 42.6 g
Saturated fat: 24.4 g
Carbohydrates: 52.7 g
Sugars: 2.3 g
Dietary fiber: 2.8 g
Protein: 33.1 g
Cholesterol: 173.3 mg
Sodium: 919 mg
Mean Chef's Orange Scones


Ingredients:
all-purpose flour, baking powder, salt, granulated sugar, unsalted butter, heavy cream, unsalted butter, granulated sugar, orange zest

Directions:
Preheat oven to 425.
Mix dry ingredients in cuisinart.
Add butter and process to cornmeal consistency.
Dump into bowl. Whisk egg and cream together. Add egg and cream mixture to flour and mix with fork until just blended.  If it appears too dry, add a bit more cream.
Knead dough for 1 minute and roll to 8 x 14 inch rectangle on a floured board.
Brush dough with melted butter, sprinkle with sugar and zest.
Roll thge long side up jelly roll fashion, seal seam.  With your hands, even up the roll and trim off the ends.
Cut into 4 even pieces.
Place cut side down on parchment lined sheet pan.
Press slightly to flatten.
Bake about 15 minutes or until golden.  If bottoms brown too quickly, double-pan.
The scones are done when you can just lift them off of the sheetpan without having them fall apart.
Serving Ideas: Serve with berries and whipped cream.
Lentils And Spinach
Category: everyday-cooking
By bobawood

This is my own adaptation of an Indian recipe.   It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato.  Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.

Ingredients:
1 tablespoon vegetable oil
2  white onions, halved and sliced into 1/2 rings
3 cloves garlic, minced
½ cup lentils
2 cups water
1 (10 ounce) package frozen spinach
1 teaspoon salt
1 teaspoon ground cumin
freshly ground black pepper to taste
2 cloves garlic, crushed

Directions:
Heat oil in a heavy pan over medium heat.  Saute onion for 10 minutes or so, until it begins to turn golden.  Add minced garlic and saute for another minute or so. Add lentils and water to the saucepan. Bring mixture to a boil.  Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils). Meanwhile cook the spinach in microwave according to package directions.  Add spinach, salt and cumin to the saucepan.  Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 165.3
Fat: 4.3 g
Saturated fat: 0.5 g
Carbohydrates: 24 g
Sugars: 3.3 g
Dietary fiber: 10.4 g
Protein: 9.7 g
Sodium: 639.1 mg
Alexander's Sister


Ingredients:
Creme de Cacao, creme de menthe

Directions:
Shake with ice in a cocktail shaker., Strain into a cocktail glass., Decorate with a red cherry.
Herb Seasoning


Ingredients:
green onion, fresh lime juice, fresh parsley, fresh thyme, fresh marjoram, fresh chives, garlic, ground cloves, salt

Directions:
Combine all ingredients in a food processor, chopping finely using on/off turns., Cover and refrigerate until ready to use.
Frango Mint Pies


Ingredients:
butter, powdered sugar, eggs

Directions:
Cream together butter and powdered sugar with a beater until well blended., Add the melted, cooled chocolate., Add the eggs and beat until blended., Add peppermint flavoring and beat again for five to six minutes., Place paper cups in muffin tin and spoon chocolate mixture into them., Freeze until set., Take them out 10 minutes before serving.
Oatmeal and Any Nut Butter Cookies


Ingredients:
flour, baking soda, kosher salt, sugar, brown sugar, butter, vanilla, egg, old fashioned oats

Directions:
Preheat oven to 375°F.
Beat sugars and butter in a bowl until fluffy, about 3 minutes with a mixer.
Add your nut butter and vanilla.  Beat in well.
Beat in the egg.
Add dry ingredients and mix until well combined.
Add oats and mix well.  As this is a very moist dough, you could easily double the oats, if you want to do so.
Scoop 1 tsp rounded balls for small cookies or 2 tsp rounded balls for larger cookies onto silpat lined baking sheets.
If you want, place a nut, matching the butter, on top of each cookie.  This is totally optional.  This will make little nuggets.
If you want flat cookies, just dip a glass in sugar and flatten the dough with a twisting motion.
Bake 10-12 minutes.
Enjoy.
I like to just bake 1 small sheet at a time and refrigerate the rest of the dough.  That way, when I do have cookies, they are always fresh.  It is also nice to pop some in the oven when unexpected company stops by to visit.
Tuna Linguine Primavera


Ingredients:
linguine, cauliflower, solid white tuna, mayonnaise, light mayonnaise, milk, parmesan cheese, garlic powder, dried basil, red pepper flakes

Directions:
Cook the pasta and add the frozen vegetables to the water for the last 5 minutes of cooking.
Drain all and return to the pan.
Add the rest of the ingredients and toss to coat.
I serve it with more grated cheese on top.
Cheddar Dill Gougères


Ingredients:
water, skim milk, unsalted butter, kosher salt, all-purpose flour, eggs, cheddar cheese, dill, fresh ground pepper

Directions:
Preheat the oven to 400. Line two baking sheets with parchment paper.
In a small saucepan, bring the water, milk, butter and salt to a boil. Add the flour and stir until the dough pulls away from the sides of the pan, and dries out a bit. Roughly two minutes.
Turn the dough out into a stand mixer with the paddle attachment. Add the eggs one at a time, mixing thoroughly between each one. Add the cheddar cheese, dill and pepper.
Transfer the dough to a pastry bag with a half inch tip (or a disposable bag with the tip cut off] and pipe tablespoonfuls onto the baking sheets at least two inches apart.
Sprinkle with cheese and additional dill. Bake for 20-25 minutes, until puffed and golden brown. Serve warm or room temperature.
The gougères can be frozen or refrigerated. To reheat, cook in an 350 degree oven for at least five minutes, or until piping hot and crisped.
Pumpkin Gratin


Ingredients:
pumpkin, milk, wheat flour, cheese

Directions:
Cutting pumpkin's top. Hollowing seeds.
Steam the pumpkin for 25 minutes, confirming how's soft by fork.
In the other pot, heating milk, cream, wheat  four, consomme, salt and pepper. Mixing well the white source. Don't forget tasting.
Putting the white saurce in pumpkin and cheese as preferred.
Baking it for more than 10 minutes by oven.
My Favorite Scampi (Shrimp or Chicken)


Ingredients:
shrimp, garlic, chicken broth, olive oil, butter, dried parsley, salt, fresh ground black pepper, chicken

Directions:
Melt butter and olive oil in skillet over medium high heat.
Add garlic, saute for approximately 30 seconds.
Season shrimp (or chicken] with salt and pepper to taste, and add to the pan.
Cook shrimp thoroughly, being careful not to overcook, flipping once-cooking time will depend on size of shrimp, but with medium shrimp, cooking time is approximately 5 minutes.
If using chicken tenderloins, follow above instructions, adjusting cooking time as needed to thoroughly cook chicken.
If using both chicken and shrimp, decrease amounts to 1/2 lb of each.
Add chicken first, cook until almost done, then add shrimp, to prevent shrimp from overcooking.
Increase heat to high, and add 1/2 to 3/4 of the chicken broth and sprinkle with parsley.
Allow broth to heat through, check for seasoning, adding additional salt and pepper if desired.
Pour over cooked fettucini or linguini, stir well, and serve with a slice of warm garlic bread and a tossed salad.
Best and Easiest Pork Chops Ever


Ingredients:
potatoes, carrots, celery rib, onion, seasoning salt, pepper, milk

Directions:
In a roasting pan put the potatoes, carrots, celery, and onion.
Sprink with seasonings.
Mix the cream of mushroom soup with the milk and pour half of it over the vegetables.
Arrange the pork chops over the top of the vegetable mixture and season the chops to taste.
Pour remaining mushroom soup mixture over the chops.
Cover and bake at 375 degrees about 1 hour or until vegetables are fork tender.
This can also be made in a crock pot, slow cooker, or pressure cooker.
It can be converted easily for a crowd or potluck dinner.
Cheesy Cauliflower Casserole


Ingredients:
butter, head cauliflower, evaporated milk, mayonnaise, cheddar cheese

Directions:
Preheat your oven's broiler.
Combine saltine crackers and butter in small bowl, mash until soft. Set aside.
Place steamed cauliflower into a 9 x 13 inch casserole dish.
In a small saucepan, combine milk and mayonnaise with whisk.
Bring mixture to a boil; boil for 1 minute.
Remove the pan from heat and stir in cheese until melted.
Pour over cauliflower.
Crumble cracker mixture over cauliflower.
Broil until golden brown.
Christmas Ginger Kringles


Ingredients:
flour, baking soda, cinnamon, ginger, ground cloves, butter, dark brown sugar, molasses, egg

Directions:
Beat butter and dark brown sugar.
Beat in egg and molasses, (will look curdled].
Beat in flour, soda, cinnamon, ginger and cloves.
Chill til firm.
Roll into 1 1/4" balls.
Roll into colored sugar.
Bake 10-12 minutes at 350° on ungreased cookie sheet til cracked on top but soft.
Cool on wire rack. Do not over bake.
Store airtight.
Hot Maryland Crab Dip
Category: appetizers-and-snacks
By Yavonne Stewart

This is a true Maryland recipe of hot crab dip, swooned over by many!

Ingredients:
cooking spray (such as Pam®)
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
¼ cup creamy salad dressing
½ teaspoon Worcestershire sauce
1 teaspoon seafood seasoning (such as Old Bay®), or to taste
2 cups fresh lump crabmeat, or more to taste
½ cup grated Cheddar cheese
2 small baguette loaves, sliced into about 4 to 5 pieces each

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a glass loaf pan with cooking spray. Mix cream cheese, sour cream, mayonnaise, Worcestershire sauce, and seafood seasoning together in a bowl. Gently fold crabmeat into cheese mixture; pour into the prepared loaf pan and top with Cheddar cheese. Bake in the preheated oven until dip is bubbling, about 20 minutes. Toast baguette slices on oven rack during the last 5 minutes of baking the dip.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 409.2
Fat: 22 g
Saturated fat: 12.3 g
Carbohydrates: 35.4 g
Sugars: 2.6 g
Dietary fiber: 1.4 g
Protein: 17.7 g
Cholesterol: 74.8 mg
Sodium: 748.4 mg
Mushroom and Cranberry Rice


Ingredients:
olive oil, butter, onion, mushroom, salt, pepper, garlic powder, onion powder, dried cranberries, brown rice, chicken broth

Directions:
HEAT oil and butter in large skillet on medium heat.
Cook onions, salt pepper, garlic powder, and onion powder for 3 mins
Add mushrooms and  cook for an additonal  3 min., stirring occasionally. or unitl onions are cooked.
Add all remaining ingredients  Bring to boil on high heat.
Reduce heat to low and cover.
Simmer 10 to 12 minute or until liquid is absorbed.
Enjoy ! (I stir in more craisins to serve for more texture and a different flavor].
Midnight Rose Cocktail


Ingredients:
"kirsch"

Directions:
"Shake all ingredients in a cocktail shaker & strain into a a glass."
Grape and Ground Cherry Crumble Pie


Ingredients:
cape gooseberries, grapes, cinnamon, allspice, cornstarch, brown sugar, rolled oats, salted butter

Directions:
Preheat the oven to 400°F.
Toss the ground cherries, grapes, spices, cornstarch and half the sugar in a bowl and pour into the crust.
Combine the remaining sugar, oats and butter in another dish, mixing with your fingers until crumbly.
Sprinkle over the fruit mixture and pat down.
Bake at 400F for 10 minutes, then reduce temperature to 350F and bake 20 minutes more.
Vegan Frangipane
Category: world-cuisine
By nch

To make this vegan frangipane, we swap the butter for a plant-based fat and use applesauce, aquafaba, or vegan egg substitute instead of egg. This frangipane keeps well in the fridge and can also be frozen.

Ingredients:
½ cup almond meal
2 tablespoons almond meal
¼ cup white sugar
¼ cup unsweetened applesauce
1 ½ tablespoons all-purpose flour
½ teaspoon vanilla extract, or to taste
⅛ teaspoon almond extract, or to taste

Directions:
Combine 1/2 cup plus 2 tablespoons almond meal, sugar, applesauce, flour, vanilla extract, and almond extract in a bowl; stir until smooth. Let it firm up in the refrigerator for about 1 hour before using. For later use, place in an airtight container and refrigerate for up to 1 week, or freeze for up to six months.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 1 cup

Calories: 139.6
Fat: 3.3 g
Saturated fat: 0.3 g
Carbohydrates: 21.6 g
Sugars: 14.1 g
Dietary fiber: 0.3 g
Protein: 7.3 g
Sodium: 1.7 mg