xiaoxl/recipe_data huggingface dataset:
Company Green Beans


Ingredients:
onion, green beans, salt, sugar, Rotel tomatoes & chilies, crisp bacon

Directions:
Saute onion in reserved bacon drippings in large skillet until tender.
Add green beans, stirring to coat with bacon drippings.
Cook, covered, for several minutes.
Add salt, sugar, undrained tomatoes and crumbled bacon; mix well.
Reduce heat to low.  Cook for 15 minutes longer.
Warm Gingerbread With Lemon Glaze


Ingredients:
butter, hot water, dark molasses, egg, all-purpose flour, baking soda, ground ginger, ground cinnamon, salt, ground cloves, powdered sugar, fresh lemon juice, ground cinnamon, lemon slice

Directions:
Preheat oven to 350.
Combine butter and hot water in a large bowl, stirring with a whisk until the butter melts.  Add molasses and egg, and stir with a whisk until blended.  Lightly soon flour into dry measuring cups, and level with a knife.  Combine flour, baking soda, ginger, cinnamon, salt, and cloves.  Add flour mixture to the molasses mixture, stirring just until moist.
Spoon batter into a 9 inch cake pan coated with cooking spray.  Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean.  Cool gingerbread in the pan on a wire rack for 15 minutes.
Combine sugar and lemon juice, stirring until well blended.  Pierce top of gingerbread liberally with a wooden skewer.  Pour glaze over gingerbread.  Cool completely.
Tope each serving with the whipped topping.  Sprinkle gingerbread with cinnamon and garnish if desired with lemon slices.
Black-Eyed Peas With Mustard Greens and Rice


Ingredients:
butter, onions, bay leaves, celery ribs, garlic cloves, dried thyme, hot red pepper flakes, ground cumin, celery leaves, tomato paste, dried black-eyed peas, water, sea salt, sea salt, fresh ground pepper, cooked brown rice, cooked white rice

Directions:
Melt the butter in a wide soup pot over medium heat and let it brown for several minutes until it smells nutty.
Add the sesame oil, then the onions, bay leaves, celery, garlic, thyme, chile flakes, smoked paprika, cumin and celery leaves.
Cook stirring occasionally, until the onions have browned, about 20 minutes.
Stir in the tomato paste, then add the beans (drain them first if you used soaked dried], 2 quarts water, and 1 tsp salt.
Simmer, covered, until the beans are tender. Taste for salt and season with pepper.
Cut the mustard greens off their stems and wash them. Simmer in salted water to cover until tender, a few minutes, then transfer to a strainer, rinse with cool water, and chop. Stir them into the beans.
Taste once more for salt and season with plenty of pepper.
Add a few spoonfuls of rice to each bowl and serve with Tabasco, Crystal, or other favorite hot sauce on the side.
Vegetarian Cabbage Stew


Ingredients:
cabbage, carrots, potato, onion, garlic cloves, vegetable broth, thyme, sage, white pepper, lemon pepper, salt

Directions:
Place all ingredients in a dutch oven., Bring to a boil, then lower heat and simmer covered for 30 minutes., Vary the recipe by adding zucchini, mushrooms, or corn.
Vatrushka
Category: bread
By Smorodina

Sweet Russian pastries made with a yeast dough and filled with cheese filling. You can use ricotta instead of the traditional farmers cheese (tvorog).

Ingredients:
1 ½ (.25 ounce) packages active dry yeast
1 pinch white sugar
½ cup lukewarm milk
2 cups all-purpose flour
¼ cup unsalted butter, melted
1 pinch salt
1 teaspoon vanilla extract
1  egg
2 tablespoons white sugar
1 teaspoon vegetable oil
2 cups farmer's cheese
1  egg
2 tablespoons white sugar
2 tablespoons sour cream
1 teaspoon vanilla extract
1  egg yolk, beaten

Directions:
Dissolve yeast and 1 pinch sugar in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes. Sift flour into a large bowl; make a well in the centre. Add yeast mixture, butter, salt, 1 teaspoon vanilla extract, egg, and 2 tablespoons sugar. Mix gently until a dough forms. Transfer to a floured surface and knead until dough becomes pliable and is no longer sticky, about 5 minutes. Transfer to a greased bowl. Cover bowl with a damp kitchen towel and leave in a warm place until doubled, 1 1/2 to 2 hours. Punch down dough, cover, and leave until doubled again, about 1 hour. Grease a baking sheet with oil. Divide dough into 4 equal parts. Cut each part into 3 equal pieces. Roll each piece of dough into a ball and arrange on the prepared baking sheet. Flatten each piece lightly and let rise for 20 minutes. Combine farmer's cheese, egg, 2 tablespoons sugar, sour cream, and 1 teaspoon vanilla extract in a bowl for the filling. Use a water glass to press an indention for the filling in the center of each dough piece. Spoon filling into the indention and brush with egg yolk. Repeat with remaining dough pieces and filling. Cover and let rise for 20 to 25 minutes. Preheat oven to 400 degrees F (200 degrees C). Bake in the preheated oven until golden, 15 to 20 minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 3 hrs 55 mins
Yields: 12 vatrushka

Calories: 213.1
Fat: 9.4 g
Saturated fat: 5.2 g
Carbohydrates: 23.2 g
Sugars: 5.1 g
Dietary fiber: 0.7 g
Protein: 8.5 g
Cholesterol: 71.9 mg
Sodium: 79.6 mg
Gulf Coast Fried Shrimp


Ingredients:
shrimp, eggs, lemon juice, onion powder, white cornmeal

Directions:
Peel shrimp, leaving the tails intact; devein.
Place shrimp in a large shallow bowl.
Combine eggs, French dressing, lemon juice and onion powder.
Pour over shrimp, stirring gently to coat.
Cover and marinate in refrigerator for at least 3 hours, stirring occasionally.
Pour oil to depth of 2-inches into a dutch oven; heat to 375°F.
Combine cracker crumbs, crushed cornflakes, and cornmeal.
Remove shrimp from marinade, discarding marinate.
Dredge shrimp in cracker mixture and fry a few at a time until golden.
Drain shrimp on paper towels.
Peas With Mushrooms


Ingredients:
fresh mushrooms, green onions, butter, dried marjoram, salt, pepper, nutmeg, frozen green peas

Directions:
In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes.
Add marjoram, salt, pepper and nutmeg; mix well.
Add peas and heat through.
Mandarin  Salad


Ingredients:
sugar, rice vinegar, fresh parsley, salt, pepper, iceberg lettuce, romaine lettuce, celery ribs, green onions, mandarin orange sections

Directions:
Remove flavor packet from soup mix and set aside.
Crumble noodles.
Bake noodles on a cookie sheet for 8-10 minutes at 350°F until toasted, stirring after 5 minutes.
Cool.
In small nonstick skillet over medium-low heat, cook sliced almonds and 3 tablespoons sugar for 5-6 minutes, stirring constantly.
Cook until sugar is dissolved and almonds are evenly coated, and light, golden brown.  Be careful not to overcook.
Remove from heat and set aside.
Whisk together contents of reserved flavor packet, remaining 2 tablespoons sugar, oil, and next 5 ingredients.
Toss together lettuces, celery and onions in bowl.
Drizzle with dressing; toss.
Add noodles, almond mixture and oranges; toss.
Serve immediately.
•Variation:  Try this with a handful of chopped fresh cilantro instead of the parsley and a sprinkling of crushed red chili flakes--I love it that way.
Garlic Brussels Sprouts with Crispy Bacon
Category: side-dish
By smokey14903

Pan-fry Brussels sprouts in butter and crispy bacon for a smoky addition to your vegetable side dish. You can add a little of the bacon grease to the dish if you prefer.

Ingredients:
1 ½ pounds fresh Brussels sprouts
8 slices bacon
1 teaspoon butter
2 teaspoons olive oil
4 cloves garlic, chopped
½ cup reduced-sodium chicken broth
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 teaspoons butter

Directions:
Cut an 'X' in the core end of each Brussels sprout. Set sprouts aside. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; drain and cool on paper towels. Crumble. Heat 1 teaspoon butter and olive oil in a large skillet over medium heat; cook and stir garlic until golden brown, 3 to 5 minutes. Add Brussels sprouts; toss to coat. Stir in broth, salt, and black pepper; cover and cook until Brussels sprouts are tender, 12 to 14 minutes. Drain liquid from pan. Stir remaining 2 teaspoons butter into Brussels sprouts mixture until melted. Mix in bacon and serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 151.3
Fat: 9.1 g
Saturated fat: 3.3 g
Carbohydrates: 11.1 g
Sugars: 2.6 g
Dietary fiber: 4.4 g
Protein: 8.8 g
Cholesterol: 19.1 mg
Sodium: 430.5 mg
Dark 'n' Stormy Cocktail
Category: world-cuisine
By Allrecipes

Popular within the sailing community, the dark 'n' stormy is also the national drink of Bermuda. The simple mixture of dark rum and ginger beer makes for a great cocktail in any weather.

Ingredients:
2 fluid ounces dark rum
4 fluid ounces ginger beer
½ cup ice

Directions:
Combine rum and ginger beer in an old-fashioned glass. Add ice and stir.

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

Calories: 179.8
Carbohydrates: 13.2 g
Sugars: 13.2 g
Sodium: 6 mg
Delicious Fruit and Cheese Salad


Ingredients:
strawberries, cantaloupe, blueberries, raspberries, havarti cheese, honey, fresh basil leaves

Directions:
Combine fruit and cheese in a large bowl.
Mix together the orange juice, the oil, honey, and the basil in a small jar with a tight fitting lid.
Shake vigorously to combine.
Pour over ther fruit and cheese and toss.
Tip: you can place the plates in the freezer for a short time before you assemble the salad. Time doesn't include time  for the plates are in the freezer.
Hungarian Goulash


Ingredients:
onions, garlic, beef stew meat, tomato paste, water, paprika, salt, ground black pepper, sour cream

Directions:
Combine all ingredients in a 3 1/2- or 4-quart slow cooker.
Mix well.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5-6 hours.
Serve over hot cooked noodles.
Add sour cream to juices, thicken.
Season to taste with more salt and freshly ground pepper.
3 Cheese Bean Dip


Ingredients:
fresh tomatoes, sun-dried tomatoes packed in oil, no-salt-added black beans, cayenne pepper, garlic cloves, cumin, shallot, smoked gouda cheese, mozzarella cheese, cream cheese, chipotle chile in adobo

Directions:
Process all ingredients in a food processor., Plave in an microwaveable dish., Heat in microwave oven till cheese is melted., Stir and enjoy.
Beef and Beet Borscht
Category: soups-stews-and-chili
By Chef John

It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.

Ingredients:
1 (1 inch thick) slice bone-in beef shank
3 quarts water
1  onion, chopped
1 cup chopped carrots
½ cup chopped celery
1  bay leaf
3 cups diced peeled beets
2 cups chopped cabbage
¼ cup white vinegar, or to taste
salt and ground black pepper to taste
1 cup sour cream, for garnish
2 tablespoons chopped fresh dill, for garnish

Directions:
Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids. Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper. Serve garnished with sour cream and dill.

Prep time: 20 mins
Cook time: 4 hrs 30 mins
Total time: 4 hrs 50 mins
Yields: 8 servings

Calories: 137.7
Fat: 7.8 g
Saturated fat: 4.4 g
Carbohydrates: 12 g
Sugars: 6.3 g
Dietary fiber: 3.1 g
Protein: 5.9 g
Cholesterol: 21.3 mg
Sodium: 95.7 mg
Ww Almond - Honey Chicken - 6 Pts.


Ingredients:
honey, olive oil, chicken breast halves, chicken broth, raisins, white wine, salt, pepper, garlic cloves, green onions

Directions:
Combine 2 tablespoons honey, 1 teaspoon oil, and vinegar in a medium bowl; stir well.
Add chicken, stirring to coat.
Cover and marinate in refrigerator 15 minutes, stirring occasionally.
Combine remaining 1 tablespoon honey, chicken broth, and next 4 ingredients in a small bowl, stir well, and set aside.
Remove chicken from bowl, and discard marinade.
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add garlic; saute' 30 seconds.
Reduce heat to medium; add chicken, and cook 2 minutes on each side.
Add chicken broth mixture; cover and cook 6 minutes or until chicken is done.
Place chicken breasts on individual plates; set aside, and keep warm.
Bring broth mixture to a boil; stir in 1/4 cup almonds, and cook 4 minutes.
Spoon sauce evenly over each chicken breast.
Garnish with green onions and unshelled almonds, if desired.
Anise Rye Bread


Ingredients:
water, caraway seed, anise seed, molasses, brown sugar, shortening, flour, salt

Directions:
Boil water, caraway and anise seeds for 5 minutes.
When warm add molasses, brown sugar, and shortening.
Add yeast.
Mix in flour and salt.
Let rise 1-1/2 hours in a warm place.
Add rye flour gradually. If sticky add more flour; rye soaks up water slower than regular flour so hold off a scooch.
Let rise again.
Form into 2 loaves; let rise.
Bake at 375 degrees Fahrenheit for 45 minutes.
Chicken Tikka Masala
Category: world-cuisine
By Yakuta

This is an easy recipe for Chicken Tikka Masala--chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread.

Ingredients:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons fresh ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoon salt, or to taste
3  boneless skinless chicken breasts, cut into bite-size pieces
4  long skewers
1 tablespoon butter
1 clove garlic, minced
1  jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
¼ cup chopped fresh cilantro

Directions:
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Prep time: 30 mins
Cook time: 50 mins
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 403.5
Fat: 28.9 g
Saturated fat: 16.9 g
Carbohydrates: 13.3 g
Sugars: 7.1 g
Dietary fiber: 2.5 g
Protein: 24.6 g
Cholesterol: 143.2 mg
Sodium: 1592.4 mg
Italian Nachos Restaurant-Style
Category: appetizers-and-snacks
By reneeg

Italian sausage, pepperoni, banana peppers, mozzarella, and pizza sauce make for great nachos.

Ingredients:
1 pound bulk Italian sausage
1 (7-1/2 ounce) bag tortilla chips
1 (2 ounce) package sliced pepperoni
½ pound shredded mozzarella cheese
½ cup banana peppers, drained
1 ¼ cups pizza sauce

Directions:
Preheat your oven's broiler. Crumble the sausage into a large skillet over medium heat. Cook and stir until no longer pink; drain. Arrange the tortilla chips on a baking sheet. Top with sausage, pepperoni, mozzarella cheese, and banana peppers. Place nachos under the preheated broiler until the cheese is melted, 5 to 8 minutes. Serve with pizza sauce for dipping.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 453.4
Fat: 31.7 g
Saturated fat: 11.1 g
Carbohydrates: 22.5 g
Sugars: 1.9 g
Dietary fiber: 2.2 g
Protein: 19.3 g
Cholesterol: 68.7 mg
Sodium: 1132.7 mg
Shrimp Curry


Ingredients:
plain nonfat yogurt, white wine vinegar, salt, sugar, ground ginger, turmeric, cumin, crushed red pepper flakes, tomatoes, garlic, shrimp, onion, cooked rice, fresh cilantro stem

Directions:
About 30 minutes before serving, in blender or food processor, blend together yogurt through garlic on the ingredient list at medium speed until smooth.
In a large skillet over medium heat cook shrimp in 3 Tbs hot oil until just tender, approximately 5 minutes, stirring constantly.
Add more oil if necessary.
Remove shrimp from skillet with a slotted spoon; set aside.
In remaining oil (again add more if necessary], cook onion until tender, about 5 minutes.
Stir in yogurt mixture.
Heat to boiling, then reduce heat to low.
Simmer 5 minutes or until the mixture is slightly thickened, stirring frequently.
Return the shrimp to the skillet.
Cook until heated through, about 3 minutes.
Rye Bread Stuffing


Ingredients:
sausage, onions, cooking apples, celery, garlic cloves, butter, margarine, dried parsley flakes, salt, dried thyme, rubbed sage, dried rosemary, pepper, ground nutmeg, chicken broth

Directions:
Toss bread cubes in a large bowl.
In a skillet, cook and crumble sausage just until cooked thru.
Remove to paper towels to drain.
To same skillet, add onion, apples, celery, garlic and butter.
Saute until apples and vegetables are tender.
Add both the onion mixture and sausage to bread.
Add nuts (if desired], seasonings and enough broth to moisten.
Cover and refrigerate til ready to bake.
Stuff turkey just before baking.
Bake any additional stuffing separately in a greased 2 quart casserole dish.
Or bake all stuffing separately in a greased 13x9x2 baking dish.
To bake stuffing separately, place in greased dish, cover and bake at 325 degrees for one hour; uncover and bake for 10 minutes longer.
Yummy Pork Chops
Category: main-dish
By SEXYSERINA

My husband went nuts when I made this. He literally ate it like an animal!!!

Ingredients:
2 cups Italian-style salad dressing
¼ cup soy sauce
½ teaspoon pepper
4  boneless pork chops

Directions:
In a bowl, mix the Italian-style salad dressing, soy sauce, and pepper. Place the pork chops in a skillet over medium heat, and cover with the dressing mixture. Cover skillet, and cook pork chops 25 minutes, turning occasionally. Remove cover, reduce heat to low, and continue cooking to desired doneness.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 484.4
Fat: 39 g
Saturated fat: 7.3 g
Carbohydrates: 13.6 g
Sugars: 10 g
Dietary fiber: 0.2 g
Protein: 20.7 g
Cholesterol: 48.2 mg
Sodium: 2873.2 mg
Black Bean and Corn Soup


Ingredients:
frozen corn, black beans, diced tomatoes, beef broth, garlic powder, cumin, chili powder

Directions:
Spray non-stick Dutch overn or large sauce pan with non-stick cooking spray.
Add ground beef and brown over medium-high heat.
Drain beef on paper towels.
Return beef to pan.
Add all remaining ingredients.
Bring to a boil.
Reduce heat; cover and simmer 15 minutes to blend flavors.
Stef's Super Cheesy Garlic Bread
Category: appetizers-and-snacks
By Stefany Grider Baldwin

Not your typical garlic bread!  Extra cheesy and very filling!

Ingredients:
½ cup butter, softened
¾ cup mayonnaise
1 bunch green onions, chopped
3 cloves garlic, minced
1 ¼ cups Parmesan cheese
1 ½ cups shredded Monterey Jack cheese
1 (1 pound) loaf French bread, halved lengthwise

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, mayonnaise, green onions, garlic, Parmesan cheese, and Monterey Jack cheese in a large bowl. Cut each half of French bread into 4 pieces. Spread the cheese mixture evenly on the bread pieces. Bake in the preheated oven for 8 minutes. Set the oven to broil; broil until hot and bubbly, about 2 additional minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 555.2
Fat: 39 g
Saturated fat: 16.2 g
Carbohydrates: 35.4 g
Sugars: 2.5 g
Dietary fiber: 2.1 g
Protein: 17.5 g
Cholesterol: 68.2 mg
Sodium: 872.3 mg
French Onion and Apple Soup


Ingredients:
unsalted butter, yellow onions, black pepper, apple, fresh thyme sprigs, bay leaves, madeira wine, dry sherry, beef broth, apple cider, sherry wine vinegar, gruyere cheese, thyme leaves

Directions:
Melt butter in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring frequently.
Reduce heat to medium low and continue cooking 50 minutes or until deep golden brown, stirring occasionally.
Add pepper, apple, thyme sprigs, and bay leaves; cook 3 minutes or until apples soften. Add wine; cook 2 minutes, scraping pan to loosen browned bits.
Add broth and cider; bring to a boil. Reduce heat, and simmer 45 minutes. Discard bay leaves; stir in vinegar.
Preheat broiler.
Arrange bread cubes in a single layer on a jelly-roll pan; broil 2 minutes or until toasted, turning after 1 minute.
Preheat oven to 500°.
Ladle 1 cup soup into each of 10 ovenproof soup bowls. Divide the croutons evenly among bowls, and top each serving with about 3 tablespoons cheese. Place bowls on jelly-roll pan. Bake at 500° for 8 minutes or until cheese melts. Garnish with thyme leaves, if desired.
Bottled Salsa


Ingredients:
tomatoes, yellow onions, white distilled vinegar, sugar, salt

Directions:
Blanch and peel tomatoes, then chop in blender to desired consistency (no chunks in our house].  Add to large pot.
Wash and cut off tops of jalapeno peppers and blend, then add to pot.
Peel, cut, and chop onions in blender. (My Bosch blender holds 6 cups so I add one cup of tomatoes to 5 cups of of onions to help blend all the onions.  Doing it this way ends up adding 17 cups of blended onions.].
Pour the vinegar into the blender to get all jalapeno and onion out and then add to pot.
Add sugar and salts.
Bring to a boil on medium heat, then reduce heat and simmer for 2-3 hours without a lid.  (The longer you cook, the thicker the salsa will be.].
Bottle and seal.  Cold pack 30 minute.
Tropical Hummingbird Cake


Ingredients:
vegetable shortening, flour, bananas, water, eggs, pure vanilla extract, ground cinnamon, cream cheese, butter, confectioners' sugar, pure vanilla extract, coconut, pecans, hazelnuts

Directions:
PLACE a rack in the center of the oven and preheat the oven to 350 F; Lightly grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour; Shake out the excess flour; Set the pans aside.
COMBINE the cake mix, pineapple with its juice, mashed bananas, water, oil, eggs, vanilla, and cinnamon in a large bowl; blend with an electric mixer until the batter is thick and the fruit well blended; divide the batter between the prepared pans.
BAKE until the cakes are golden, 30- 35 minutes; remove the pans from the oven and place on wire racks to cool for 10 minutes; invert on to a plate and cool 30 minutes more; then place both cakes into your freezer (this will help in frosting] while you toast the nuts and prepare the frosting.
TOAST the nuts in a preheated 350 F oven by spreading them in one layer on a baking pan; 4 to 5 minutes, or until you smell the pecans; 20 minutes for the hazelnuts; rub off the skins while the hazelnuts are still warm, don’t be concerned if a little skin is left on them; Be careful not to burn your nuts.
COMBINE the cream cheese and butter in a large mixing bowl; blend with an electric mixer on low until combined; add the confectioners sugar a bit at a time, blending with the mixer on low speed until the sugar is well incorporated; add the vanilla and increase the speed to medium and blend until the frosting is fluffy; fold in the coconut, pecans and hazelnuts.
FROST at once between the cake layers and the top and sides of the cake; place the frosted cake uncovered in the fridge until the frosting sets, about 20 minutes and then serve.
STORE frosted cake in fridge.
Chocolate Marzipan


Ingredients:
confectioners' sugar, chocolate, water

Directions:
Mix all the ingredients in a clean bowl.
Make shapes and patterns of choice.
Leave them to rest for 1 hour at room temperature before serving this gelps the outside shape to be firm.
Stores well in the pantry for 5 days.
Refrigerate for upto 10 days.