xiaoxl/recipe_data huggingface dataset:
Instant Pot® Shrimp Broth
Category: soups-stews-and-chili
By Soup Loving Nicole

Don't throw out those shrimp shells! Use them to make a rich broth for that next batch of jambalaya, etouffee, etc.

Ingredients:
4 cups shrimp shells from 2 pounds of shrimp
10  baby carrots
1  onion, halved and root end removed
1 stalk celery, cut into thirds
2 cloves garlic, halved
1 tablespoon distilled white vinegar
1 teaspoon salt
1 teaspoon ground black pepper
5 cups water

Directions:
Combine shrimp shells, baby carrots, onion, celery, garlic, vinegar, salt, pepper, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 60 minutes. Allow 10 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour liquid through a strainer and discard all solids.

Prep time: 5 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 6 cups broth

Calories: 18.6
Fat: 0.1 g
Carbohydrates: 4.3 g
Sugars: 1.7 g
Dietary fiber: 0.8 g
Protein: 0.6 g
Sodium: 400.7 mg
Cream of Garlic Soup With Cilantro


Ingredients:
garlic, onions, water, butter, heavy cream, fresh cilantro

Directions:
Separate and peel the garlic cloves.
Place the garlic, onions, and water in a large saucepan over medium-high heat and bring to a boil; reduce heat to low, cover and simmer 30 minutes, stirring occasionally.
Remove the soup from the heat and stir well, breaking up the garlic pieces; stir in the butter until melted then stir in the cream and serve immediately, topped with chopped cilantro.
Cinnamon Pecan Muffins


Ingredients:
flour, sugar, baking powder, cinnamon, salt, pecans, egg, milk

Directions:
Preheat oven to 400°F and grease 9 muffin cups., Half fill the remaining cups with water., In a large bowl, mix the dry ingredients with a wire whisk., Mix in the pecans., In a small bowl, combine the wet ingredients., Add to the large bowl., Mix only until mixture is moistened., Fill muffin cups 1/2 full with batter., Bake for 20 to 25 minutes.
Easy and Elegant Pork Tenderloin
Category: meat-and-poultry
By Susan Burget

This main dish is beautiful in its presentation and always comes out tender and juicy even if you overcook it a little.  The crust of bread crumbs holds in all the juices and adds a great look and taste to the finished product.

Ingredients:
2 cups Italian seasoned bread crumbs
½ cup olive oil
2 pounds pork tenderloin

Directions:
Preheat oven to 425 degrees F (220 degrees C). Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed.  Place pork on a shallow cooking sheet.  Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick. Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut.  Let the pork rest for 10 minutes, then cut into 1/2 inch slices.

Prep time: 10 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 437.4
Fat: 23.5 g
Saturated fat: 3.7 g
Carbohydrates: 26.7 g
Sugars: 1.3 g
Dietary fiber: 1.3 g
Protein: 28.6 g
Cholesterol: 65.3 mg
Sodium: 624.7 mg
Chinese Dandelion Dumplings
Category: main-dish
By Challena

I submitted these for the 2009 Dandelion Cook-off at Breitenbach Winery Dandelion Festival. These were a crowd favorite, especially the Asian dipping sauce. If you like dandelion greens, you'll love these. Formed dumplings can be frozen up to 2 months.

Ingredients:
2 pounds ground pork
2 cups minced dandelion greens
3 cups minced napa cabbage
½ cup minced bok choy leaves
4  green onions, white and light green parts only, minced
1 tablespoon minced fresh ginger root
3 cloves garlic, minced
1 (8 ounce) can bamboo shoots, drained and minced
3 tablespoons soy sauce
1 teaspoon white pepper
1 teaspoon kosher salt
1 teaspoon white sugar
4 teaspoons sesame oil
1  egg whites
1 tablespoon water
100  wonton wrappers
½ cup vegetable oil
2 teaspoons chili oil, or to taste
3 tablespoons hoisin sauce
½ cup soy sauce
4 teaspoons sesame oil
1 teaspoon white sugar
3 tablespoons balsamic vinegar
1 teaspoon minced fresh ginger root
2 tablespoons chopped green onion
2 cloves garlic, minced

Directions:
Mix pork, dandelion greens, napa cabbage, bok choy, 4 minced green onions, 1 tablespoon of ginger, 3 cloves of garlic, bamboo shoots, 3 tablespoons of soy sauce, white pepper, salt, 1 teaspoon of sugar, and 4 teaspoons of sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight. Beat the egg white with the water in a small bowl and set aside. Place 1 tablespoon of the pork mixture into a wonton wrapper, working one at at time. Cover additional wrappers with a moist towel to prevent drying. Brush the edges of the wrapper with the egg white mixture. Fold the wrapper and seal the edges with a moistened fork. Spray a large skillet with cooking spray. Heat 2 tablespoons for vegetable oil over medium-high heat. Working in batches, place the dumplings into the skillet, seam side up. Cook until the dumplings brown slightly, 30 seconds to 1 minute. Pour 1/2 cup of water into the skillet and cover. Gently steam the dumplings until the oil and water begin to sizzle, 7 to 8 minutes. Once the water is cooked off, flip the dumplings and continue cooking until the bottom begin to brown, 3 to 5 minutes. Repeat in batches with the remaining dumplings, oil, and water. Serve with dipping sauce. To make dipping sauce: Combine chili oil, hoisin sauce, 1/2 cup of soy sauce, 4 teaspoons of sesame oil, 1 teaspoon of sugar, balsamic vinegar, 1 teaspoon of ginger, 2 tablespoons of green onion, and 2 cloves of garlic in a bowl.

Prep time: 1 hr 10 mins
Cook time: 50 mins
Total time: 8 hrs
Yields: 100 dumplings

Calories: 602.3
Fat: 30.1 g
Saturated fat: 7.5 g
Carbohydrates: 55.2 g
Sugars: 4.2 g
Dietary fiber: 3 g
Protein: 26.8 g
Cholesterol: 66.2 mg
Sodium: 1787.4 mg
Polish Stir-Fry- Rachael Ray (Vegetarian Version)


Ingredients:
butter, pierogi, vegetarian kielbasa, butter, red onion, kale, sauerkraut, dried mustard, prepared mustard, sweet paprika, fresh dill, dried dill, chives, sour cream

Directions:
Cover the bottom of a skillet with softened butter.  Arrange pierogis in the pan in a single layer.  Add 1 cup water to the pan.
Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.
Heat a large nonstick skillet over medium heat.  Brown kielbasa and remove from pan.  Cover kielbasa with foil to keep warm.
If using meat kielbasa, drain the fat from the pan.
In the same pan add 1 Tbsp oil and 1 Tbsp butter.  Raise to high heat.  Add onion to the pan and sauté for a few minutes to soften.
Add chopped kale in batches as it wilts into the pan.  When kale is wilted, add sauerkraut.
Season stir-fry with mustard, paprika, salt and pepper.   Return kielbasa to the pan.
Toss to combine and transfer to a serving platter.
Let the pierogis "stick" and brown in the butter as the liquid evaporates.  Remove the crisp pierogis from heat to a plate.
Stir together the chopped herbs and sour cream with salt and pepper.  Serve with pierogis.
Mango and Pineapple Salad


Ingredients:
pineapple, mangoes, banana, vinegar, salt, watercress leaf

Directions:
Cut pineapple, mangoes and bananas into 3/4 inch pieces., In salad bowl combine peppers, vinegar and salt., Add cut fruit, mixing well., Chill for 1 hour., Garnish with crisp watercress sprigs.
Rutabaga Oven Fries
Category: side-dish
By Kittycat

Rutabagas crisp well with only a little bit of oil. Here is a healthy but delicious way to eat this unusual vegetable! Use a 1 1/2-pound rutabaga.

Ingredients:
1  rutabaga, peeled and cut into spears
1 teaspoon olive oil
4 sprigs fresh rosemary, minced
3 cloves garlic, minced
1 pinch salt to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Combine rutabaga spears with oil, minced rosemary, garlic, and salt.  Toss until evenly coated. Lay rutabaga spears onto a baking sheet, leaving space between for even crisping. Bake until rutabaga fries are cooked through and crisped on the outside, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 49.5
Fat: 1.4 g
Saturated fat: 0.2 g
Carbohydrates: 8.7 g
Sugars: 5.4 g
Dietary fiber: 2.6 g
Protein: 1.3 g
Sodium: 19.9 mg
Breakfast Enchilada Eggs


Ingredients:
diced green chilies, egg, water, cheddar cheese, eggs, cilantro

Directions:
Pre-heat oven to 400 F, spray a 9 x 13 inch pan with cooking spray and set aside.
In a medium bowl stir together muffin mix, diced green chilies, 1 egg and cheddar cheese; pour into the 9 x 13 pan and bake for 12 to 15 minutes (I bake till looks set].
While base is baking, warm beans over medium low heat so that they are easily spreadable.
When base is set pour enchilada sauce over top.
Then spoon on beans down center long ways and crossways so that the pan is divided into quarters.
Break one into each of the four quarters and bake 12-15 minutes or till set to your taste.
Garnish with cilantro and four-cheese Mexican blend cheese if desired.
Speedy Chicken Tortilla Soup


Ingredients:
chicken broth, salsa, garlic powder, whole canned tomatoes, cheddar cheese

Directions:
Combine the broth, picante sauce/salsa, garlic powder, tomatoes and in saucepan. Heat to a boil. Cook over low heat 5 minute.
Add chicken and heat through.
Ladle the soup into bowls and top with crushed tortilla chips and cheese.
Pasta in Tomato Cream Sauce


Ingredients:
penne, elbow macaroni, tomatoes with onion and garlic, fresh basil, dried basil, parmesan cheese

Directions:
Cook pasta according to package directions; drain and keep warm.
Meanwhile, in skillet, cook tomatoes over medium high heat until thickened, about 5 minutes.
Reduce heat to low; wait a few minutes and then add basil and cream.
Heat through.
DO NOT BOIL.
Toss with pasta and and cheese.
Serve immediately.
Grilled Chicken Breasts With Plum Salsa


Ingredients:
brown sugar, salt, ground cumin, garlic powder, boneless skinless chicken breast halves, plum, fresh cilantro, red onions, cider vinegar, salt

Directions:
To prepare chicken: combine the first 4 ingredients. Rub chicken with brown sugar mixture.
Heat the oil in a grill pan or nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done.
While the chicken is cooking, combine remaining ingredients in a bowl. Serve with chicken. ( I made my salsa a few hours in advance to let the flavors marry].
Soft Sugar Cookies IV
Category: desserts
By Laura Stearns

This Recipe is a State Fair Blue Ribbon winner.  This is an easy sugar cookie recipe, you don't have to roll it out, and the cookies are soft and chewy, unlike other sugar cookies. Anybody can make these.

Ingredients:
⅔ cup shortening
⅔ cup butter
1 ½ cups white sugar
2  eggs
2 teaspoons vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
⅓ cup granulated sugar for decoration

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart. Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Yields: 4 1/2 dozen

Calories: 228.2
Fat: 11.4 g
Saturated fat: 4.8 g
Carbohydrates: 29.4 g
Sugars: 15.4 g
Dietary fiber: 0.5 g
Protein: 2.5 g
Cholesterol: 29.1 mg
Sodium: 180.1 mg
Piklets


Ingredients:
self raising flour, bicarbonate of soda, sugar, egg, milk, white vinegar, butter

Directions:
Sift flour, bicarb soda and sugar together in a large bowl.
In a seperate bowl combine the egg, milk and vinegar.
Combine the wet and dry ingredients together and whisk well until smooth. Add the melted butter and mix well.
Heat a pan over moderate heat, melt a small amount of butter in it.
Drop tablespoonfuls of the batter into the pan and cook until bubbles appear on the top. Flip piklets and fry on other side until golden.
Continue with the rest of the batter. Serve hot or cold.
Beanie Weanie Tot Casserole


Ingredients:
"sharp cheddar cheese"

Directions:
Set your oven to 450 degrees Fahrenheit.
Dump can of baked beans (we use Bush's vegetarian] into a casserole dish. (We use a medium sized glass bowlish looking thing].
Set the dish aside.
Cut up hotdogs into bite sized pieces; add to casserole dish, and mix until dogs are well coated with baked bean sauce.
Cover the bean and dog mixture with tater tots. We usually use a couple handfuls; use as many as you'd like. Just make sure to cover the mixture completely.
Place the casserole dish in the oven for 1/2 an hour or until tater tots are golden brown.
When Redneck Casserole is all done, turn off the oven and sprinkle the top with cheese.
Redneck Casserole is completely done when cheese is melted and you just can't take it anymore; dig in!
(You can mix pretty much anything with this dish; sour cream, ketchup, mustard, hot sauce, etc.].
Danish Oatmeal Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, confectioners' sugar, vanilla extract, oatmeal, pecans, confectioners' sugar

Directions:
Preheat an oven to 325 degrees F (165 degrees C].
Line a baking sheet with parchment paper.
In a bowl, mix the flour, baking soda, and salt.
In a separate large bowl, mix the butter, 1 cup confectioners' sugar, and vanilla until the mixture is smooth and creamy.
Stir in the flour mixture; gently stir in the oatmeal and pecans and lightly mix until combined.
With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet.
Bake in the preheated oven until lightly browned, about 20 minutes.
Let cool completely before sprinkling cookies with confectioners' sugar.
Hugh's Dry Rub
Category: side-dish
By Hugh

Use this dry rub on your favorite meat before grilling. It stores well in an airtight container, and I've had a lot of positive feedback no matter what I cook it on.

Ingredients:
½ cup paprika
3 tablespoons cayenne pepper
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 ½ tablespoons dried oregano
2 ½ tablespoons dried thyme

Directions:
In a medium bowl, combine the paprika, cayenne pepper, ground black pepper, garlic powder, onion powder, salt, oregano, and thyme. Mix well, and store in a cool, dry place in an airtight container.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 cups

Calories: 16.4
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 3.5 g
Sugars: 0.8 g
Dietary fiber: 1.3 g
Protein: 0.7 g
Sodium: 1164.6 mg
Crock Pot Chicken and Potato Curry


Ingredients:
potatoes, red bell pepper, onion, boneless skinless chicken breast, chopped tomatoes, ground coriander, paprika, fresh ginger, salt, crushed red pepper flakes, ground turmeric, ground cinnamon, ground cloves, chicken broth, cold water, cornstarch

Directions:
Put the potatoes, red bell pepper, and onion in the bottom of a 6 quart crock pot and place chicken on top.
In a medium bowl mix the tomatoes, all spices, and the chicken broth.
Pour over chicken.
Cover and cook on High 4- 5 hours (or Low for 8- 10].
If using low, switch to high.
Combine cornstarch and water and add to crock pot.
Cover and cook for an additional 20 minutes.
Caramel Apple Cobbler


Ingredients:
apples, heavy cream, brown sugar, granulated sugar, brandy, unsalted butter, unsalted butter, pure vanilla extract, salt, flour, ground cinnamon, pecans

Directions:
Preheat the oven to 375°.
Grease a 9-by-13-inch baking dish; add the apples.
In a saucepan, bring the heavy cream, 1/2 cup brown sugar, 1/2 cup granulated sugar, the brandy, 2 tablespoons butter, the vanilla and 1/2 teaspoon salt to a boil, whisking.
Lower the heat to medium and cook until thickened, about 5 minutes; pour over the apples.
In a food processor, combine the flour, remaining 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt and the cinnamon.
Cut the remaining 1 1/2 sticks butter into 1/2-inch pieces; add to the flour mixture and pulse until coarse crumbs form; stir in the nuts.
Scatter the topping over the apples and bake until golden, 1 hour.
Let cool for 10 minutes.
Serve with the whipped cream.
Sugar Free Pumpkin Custard


Ingredients:
egg, Equal sugar substitute, canned pumpkin, pumpkin puree, evaporated milk, cinnamon

Directions:
Put pumpkin and evaporated milk in mixing bowl.
Break an egg and egg white into the mixture.
With mixer or wooden spoon, beat mixture until smooth.
Add the cinnamon.
Mix well.
Pour into custard cups.
Place water inside casserole pan and put custard cups inches.
Bake 15 minutes at 425°F.
Lower temperature to 350°F and bake for another 40 to 45 minutes or until knife inserted comes out clean.
Mocha Buttercream Frosting


Ingredients:
butter, icing sugar, instant coffee, salt, boiling water, vanilla

Directions:
Cream butter until light and fluffy, about 4 minutes and beat in 1/3 cup of icing sugar, coffee mixture, salt, half the remaining icing sugar, the cocoa and vanilla.
Beat in remaining icing sugar slowly and beat buttercream at high speed until it is light and fluffy.
Creamy Butternut Squash Soup


Ingredients:
celery rib, carrot, onion, olive oil, potato, salt, hot water

Directions:
Cut up celery, carrot and onion., Cut up the squash and potatoes into cubes, about 1 inch., Cook celery, carrot and onion over low heat in the olive oil, about 10 minutes., Add squash, potatoes and the 4 cups of water., Simmer, covered until vegetables are tender, about 20 to 25 minutes., Let soup cool a bit, then put into a food processor or blender and puree.
Light Pear Cake


Ingredients:
pear, eggs, currant jelly

Directions:
Preheat oven to 350 degrees Fahrenheit.
Grease a bundt pan.
Mix all ingredients, except currant jelly, with an electric mixer.
Pour batter into prepared pan.
Bake 30-45 minutes or until toothpick comes out clean.
Melt current jelly in microwave; brush on outside of cake while warm.
Marylyn's Cheese Blintzes
Category: breakfast-and-brunch
By Ann Davis

These blintzes are smooth and creamy and freeze well. May be served with sour cream.

Ingredients:
1 cup water
¾ cup milk
3  eggs
5 tablespoons melted butter
½ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 (16 ounce) package cottage cheese
1 (8 ounce) package farmers cheese
¼ cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons butter, or as needed

Directions:
Place the water, milk, eggs, melted butter, 1/2 teaspoon of salt, 1 teaspoon of vanilla extract, and flour in the container of a blender, and blend until the mixture forms a smooth batter, about 1 minute. Pour into a bowl, and refrigerate at least 1 hour. Clean the blender container, then add the cottage cheese, farmers cheese, sour cream, sugar, 1 teaspoon of vanilla extract, and 1 pinch of salt. Pulse the filling mixture a few times to combine, then blend until the filling is smooth, about 2 minutes. Melt 1 teaspoon of  butter in an 8-inch skillet over medium heat until the foam disappears from the skillet. Pour about 2 tablespoons of batter into the heated skillet, and swirl the pan to coat the bottom completely. Cook until the crepe is opaque and set, 1 to 2 minutes, and set aside, uncooked side down, on a plate lined with wax paper. Repeat with the rest of the batter, buttering the pan every few crepes if needed. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1 1/2 tablespoons of cheese filling about 1 1/2 inches from the top of the crepe. Fold the top edge of the crepe over the filling, and fold the two sides inward to completely enclose the cheese. Roll the crepe over to seal the filling in, making a compact filled roll. Melt 1 teaspoon of butter, or as needed, in a skillet over medium-low heat. Pan fry the blintzes on both sides until the filling is hot and brown spots appear on the crepe, 1 to 2 minutes per side.

Prep time: 10 mins
Cook time: 25 mins
Total time: 1 hr 35 mins
Yields: 20 blintzes

Calories: 320.7
Fat: 19.7 g
Saturated fat: 12.7 g
Carbohydrates: 19.7 g
Sugars: 3.8 g
Dietary fiber: 0.5 g
Protein: 15.1 g
Cholesterol: 107.9 mg
Sodium: 539.7 mg
Crispy Parmesan-Panko Crusted Chicken Cutlets


Ingredients:
flour, dry mustard, salt, black pepper, eggs, panko breadcrumbs, parmesan cheese, butter, olive oil, chicken cutlets, Dijon mustard, honey

Directions:
Combine the flour, dry mustard, salt, and pepper in a shallow dish.
Beat the eggs in a separate shallow bowl.
Combine the panko and Parmesan cheese in another shallow dish.
Heat half the butter and half the oil in a large nonstick skillet  over med-high heat.
When the butter is melted, coat each chicken cutlet in the flour, then the egg, allowing excess to drip off, then coat it thoroughly with the panko-Parmesan mixture and put it in the hot pan.
About 3-4 chicken cutlets should fit in the pan at the same time.
After about 2 minutes, rotate the chicken so it cooks evenly but don't flip it.
After about 2 more minutes, flip the chicken, and do the same thing on the second side, rotating it once so the chicken cooks evenly throughout.
Cook the rest of the chicken, adding the rest of the butter and  olive oil as needed.
Remove the cooked chicken to a paper towel-lined plate.
While the chicken is cooking, combine the dijon mustard and honey in  a small serving bowl.
Serve the chicken with the honey mustard sauce for dipping.
Creamy Ranch & Pineapple Quesadillas


Ingredients:
pineapple, tortillas, chicken breasts, sharp cheddar cheese, onion powder, pepper, salt, olive oil

Directions:
Heat frying pan with 1/4 cup olive oil, mixed with the pepper, salt, and onion powder.
Thoroughly cook cubed chicken 7-8 minutes Add extra pinches of spices where you see fit.
Meanwhile, prepare tortillas by adding a bed of sharp cheddar, followed by dollops of ranch in the center and around the edges. Add chopped pineapples to taste.
When chicken is finished, add chicken to both tortilla set-ups. Then add more cheddar and and ranch (southwest ranch would be awesome here!] around the edges as a sealant. Place 3rd and 4th tortillas ontop to finish.
Add quesadillas to same frying pan; do not clean off, taste from chicken cooking must remain. "Fry" on either side until cheese has melted. Cut into 4 squares and serve!
Basic Sweet Roll Dough for Cinnamon Buns


Ingredients:
all-purpose flour, sugar, salt, active dry yeast, water, milk, butter, egg

Directions:
in a large bowl, combine 2 cups flour, sugar, salt and yeast; blens well to mix.  in small sauce pan heat water milk and butter until very warm (120-130 Degrees F.]  Add warm liquid and egg to flour mixture. Blend at low speed until moistened. by hand add the other 3 cups of flour until dough pulls away from the sides of the bowl.
On floured surface, knead in another 1 to 2 cups of flour until dough is smooth and elastic, about 8-10 minutes.  place dough in greased bowl and let rise covered in a warm place, until doubled in size.abouy 45 to 60 minutes.
Punch dough down and divide in half. Shape and bake dough as desired, I make cinnamon rolls with this dough.by rolling it out spreading melted butter on it and sprinkleing it with cinnamon sugar and rolling up to cut in 1inch slices.
To make dough a day ahead, after first rise time, punch dough down and cover to refrigerate overnight.
Creole Blackening Rub


Ingredients:
dried thyme, granulated sugar, paprika, onion powder, garlic powder, ground black pepper, cayenne pepper, dried oregano, ground cumin, ground nutmeg

Directions:
Store in Airthight Container., Rub well on both sides of meat of choice., Cook as desired.