xiaoxl/recipe_data huggingface dataset:
Mostaccioli Summertime Salad
Category: uncategorized
By mommycheryl

Light and tasty mostaccioli pasta salad perfect for a large gathering. Keeps well for days in the fridge and is easy to make.

Ingredients:
1 (16 ounce) package mostaccioli pasta
1 cup olive oil
1 cup white vinegar
1 cup white sugar
1 (2 ounce) jar sliced pimento peppers
1 tablespoon parsley flakes
1 ½ teaspoons ground black pepper
1 teaspoon salt
1 teaspoon garlic salt
1 bunch green onions, thinly sliced
1 medium cucumber, peeled and diced

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. While pasta is cooking, mix oil, vinegar, sugar, pimento peppers, parsley, pepper, salt, and garlic salt together in a bowl. Stir in green onions and cucumber. Drain pasta. Pour dressing mixture over pasta and mix well. Refrigerate for at least 4 hours, or overnight, before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 4 hrs 25 mins
Yields: 12 servings

Calories: 368.6
Fat: 18.9 g
Saturated fat: 2.7 g
Carbohydrates: 46.3 g
Sugars: 18.7 g
Dietary fiber: 2 g
Protein: 5.5 g
Sodium: 351.7 mg
The Best Lemon Tart Ever
Category: desserts
By ChefChristi1221

Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!

Ingredients:
¾ cup butter, at room temperature
½ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
1 ¾ cups all-purpose flour
1 ½ cups white sugar
3  large eggs
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice
½ cup all-purpose flour
1 teaspoon confectioners' sugar, or to taste

Directions:
Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake crust until light golden brown, 15 to 20 minutes. Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning. Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 1 9-inch tart

Calories: 507
Fat: 19.5 g
Saturated fat: 11.6 g
Carbohydrates: 78.8 g
Sugars: 50.9 g
Dietary fiber: 1.1 g
Protein: 6.2 g
Cholesterol: 115.5 mg
Sodium: 149.8 mg
Aztec Chili Hot Chocolate


Ingredients:
milk, vanilla beans, vanilla essence, red chili pepper, cinnamon stick, bittersweet chocolate

Directions:
Simmer milk in a saucepan with vanilla bean, cinnamon and chili. Heat through for about a minute.
Whisk in grated chocolate, and continue to simmer until melted.
Remove from heat and let 'steep' for another 2 minutes.
Strain out the spices and serve.
Cheesy Garlic Potatoes


Ingredients:
potatoes, head of garlic, butter, low-fat milk, parmesan cheese, paprika

Directions:
Scrub potatoes and cut into eighths.  Clean garlic, leaving cloves whole.
Place potatoes and garlic in a large stockpot and cover with water.  Bring to a boil over medium high heat and cook until potatoes and garlic are tender, about 18 to 20 minutes.
Drain potatoes and garlic.  Place in a large bowl and add butter and milk.  Whip well; add yogurt and Parmesan cheese.  Whip until smooth and creamy, about 3 to 4 minutes.
Place in a serving bowl and sprinkle with paprika.
Serves 6 to 8.
Oyster Stuffing
Category: side-dish
By Erika Michael

Oyster stuffing. This recipe makes enough stuffing to stuff a 10 to 12 pound turkey. Originally submitted to ThanksgivingRecipe.com.

Ingredients:
5 stalks celery, diced
1 ½ cups chopped onion
5 cups crumbled cornbread
½ cup chopped, cooked turkey giblets
8 ounces shucked oysters
¼ cup chopped fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried sage
½ teaspoon ground nutmeg
2  eggs
2 cups chicken stock

Directions:
In a skillet, saute the celery with the onions until the onions are translucent. In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well. Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird's cavity. Remove stuffing promptly once bird is cooked. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 7 cups

Calories: 108.5
Fat: 3.9 g
Saturated fat: 1.2 g
Carbohydrates: 13.6 g
Sugars: 2.8 g
Dietary fiber: 1.6 g
Protein: 4.8 g
Cholesterol: 53.6 mg
Sodium: 368.3 mg
Pork Chop Veggie Bake


Ingredients:
boneless pork chops, Stove Top stuffing mix, water

Directions:
Preheat oven to 400 degrees.
Put stuffing in a bowl and add the HOT water, mix and let sit while you do the rest of the preparations.
Spray a 9x13" baking dish with a non-stick coating.
Place the chops (I use the 1" thick chops from Costco] in the baking dish.
In another bowl, mix the soup (no water] and vegetables (you can use any cream soup, chicken works nicely, too - same with the veggies, I like the California Mix style].  Pour this over the chops.
Top with the prepared stuffing.
Cover with tin foil and put in oven for 1 hour.
Serve and wait for tummies to get really full!
Simply Marinated Mushrooms
Category: appetizers-and-snacks
By sal

Fresh mushrooms are marinated overnight in olive oil seasoned with lemon juice, thyme and garlic and served warm.  Delicious served with crusty bread to sop up the juices!

Ingredients:
1 cup water
1 ½ pounds fresh mushrooms, stems removed
¼ cup olive oil
1 teaspoon dried thyme
1 teaspoon salt
3 tablespoons fresh lemon juice
3 teaspoons minced garlic
½ teaspoon ground black pepper
3 tablespoons dried parsley
⅛ teaspoon onion powder

Directions:
In a large pot, bring water to a boil.  Add mushrooms and simmer for 10 minutes.  Remove from heat and drain. In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder.  Add mushrooms and toss until coated.  Chill in marinade overnight, and reheat to serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 8 hrs 25 mins
Yields: 6 servings

Calories: 115.3
Fat: 9.5 g
Saturated fat: 1.3 g
Carbohydrates: 7.2 g
Sugars: 2.3 g
Dietary fiber: 2.7 g
Protein: 2.5 g
Sodium: 393.5 mg
BLT Salad with Garlic Croutons


Ingredients:
bacon, dark brown sugar, flour, pecans, boston lettuce, iceberg lettuce, romaine lettuce, cherry tomatoes, fresh basil leaf, garlic-flavored croutons, fresh ground black pepper

Directions:
Preheat oven to 350*F.
Arrange the bacon slices in a single layer on a broiler pan, as close together as possible without overlapping.
In a small bowl, combine the brown sugar, flour, and pecans; sprinkle evenly over the bacon.
Bake untl the bacon is crisp and nicely browned, about 30 minutes (do not turn].
Using a wide spatula, transfer bacon to paper towels and drain, keeping the pecan-side up; set aside.
Meanwhile, tear the lettuce leaves into bite-sized pieces; toss with the tomatoes and basil in a large serving bowl.
Crumble the bacon and add, along with any loose pecans, to the salad mixture; add croutons and black pepper and toss again.
Serve with your favorite dressing.
Southern Party Potatoes


Ingredients:
frozen hash browns, butter, salt, pepper, onion, sour cream, cheese, butter

Directions:
Defrost potatoes and place into a 3-quart casserole dish.
Combine butter, salt, pepper, onion, soup, sour cream and cheese.
Mix thoroughly.
Pour over potatoes.
Mix 1/4 cup melted butter with corn flakes; sprinkle over top.
Cover and bake at 450°F for 45 minutes.
Roasted Vegetables Roma


Ingredients:
fresh large mushrooms, zucchini, green bell peppers, red bell pepper, onion, olive oil, garlic, dried basil, dried oregano, salt, pepper, tomatoes

Directions:
Add the first 4 ingredients to a 15x10 inch jellyroll pan; stir to combine.
In a small bowl, add the olive oil, garlic, basil, oregano, salt, and pepper; stir to combine.
Pour mixture over the vegetables; toss to coat.
Cook at 425 degrees for 15 minutes.
Add in tomatoes and stir.
Cook 5-10 minutes longer or until vegetables are tender.
Season to taste with additional salt and pepper if desired.
Tropical Hawaiian Snowballs (Hawaiian-Style Russian Tea Cookies)


Ingredients:
butter, powdered sugar, pure vanilla extract, flour, salt, powdered sugar

Directions:
Preheat oven to 350 degrees F and line 5 cookie sheets with parchment paper, or spray with cooking spray.
In a large bowl, cream together butter, sugar and vanilla and coconut extracts.
Sift together the flour and the salt.
Slowly add to the butter mixture.
Add nuts.  Mix until blended well.
Roll into small, bite sized balls.  (about 3/4 of an ounce or 2 tablespoons].  I like to use a small #40 portion disher (small, 3/4 ounce sized, ice cream scoop] and place 1-inch apart on prepared cookie sheet.
Bake for 10-13 minutes, or until slightly golden.
While still warm, (not hot, not cold] roll through powdered sugar.
Keeps about a week (but they won't be around that long] in an air-tight container.
Banana Bread (With Cauliflower)


Ingredients:
whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, light brown sugar, canola oil, bananas, cauliflower, pure vanilla extract

Directions:
Preheat the oven to 350°F  Coat a 9X5 inch loaf pan, or 2 mini pans, with cooking spray.
In a bowl or a zipper lock bag, mix the flours with the baking soda, baking powder, salt, and cinnamon, if using.  Set aside.
In a large mixing bowl, mix the sugar and oil with a wooden spoon until well combined.  Mix in the egg whites, banana and cauliflower purees, and vanilla.  Add the flour mixture and mix just until combined.
Pour the batter into the loaf pan.  Bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes for the larger loaf, 25 to 30 minutes for the mini loaves.  Let cool on a rack for 5 minutes, then turn the bread out of the pan to cool before serving.
Saucy Pepper Steak


Ingredients:
green bell pepper, red bell pepper, yellow bell pepper, onion, boneless beef top sirloin steak, garlic cloves, black pepper, soy sauce, barbecue sauce, cooked rice

Directions:
Heat a large nonstick skillet sprayed with cooking spray on medium-high heat. Add bell peppers and onions; cook and stir 6 to 8 minute or until vegetables are crisp-tender. Transfer to large bowl; keep warm.
Add the meat, garlic and black pepper to same skillet; cook and stir 3 minute Add soy sauce; cook 1 minute or until meat is cooked through. Add barbecue sauce; cook until heated through.
Spoon the meat mixture into bowl with vegetables; toss gently. Serve over hot rice.
Slow Cooker Venison Roast
Category: meat-and-poultry
By sal

Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Simple, tasty way to enjoy that game meat.

Ingredients:
3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic salt
¼ teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can  condensed cream of mushroom soup

Directions:
Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

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

Calories: 313.7
Fat: 8 g
Saturated fat: 2.6 g
Carbohydrates: 10 g
Sugars: 2.5 g
Dietary fiber: 0.7 g
Protein: 48 g
Cholesterol: 171.3 mg
Sodium: 1881.7 mg
Stuffed Peppers Italian Style
Category: world-cuisine
By DJCARR

Anchovies are an important ingredient for flavor. Do not substitute. Make with extra sauce to serve over pasta.

Ingredients:
4  green bell peppers, halved and seeded
1 (1 pound) loaf stale Italian bread, crumbled
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (2 ounce) can anchovy fillets, chopped
8  pitted green olives, chopped
2 tablespoons extra virgin olive oil
½ teaspoon ground black pepper
½ teaspoon crushed red pepper flakes
1 (15 ounce) can tomato sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside. Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil. Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 245.8
Fat: 8.3 g
Saturated fat: 1.4 g
Carbohydrates: 35.3 g
Sugars: 4.4 g
Dietary fiber: 3.5 g
Protein: 8.1 g
Cholesterol: 4.8 mg
Sodium: 908.8 mg
Beef Embutido With Peach Sauce #RSC


Ingredients:
ground beef, carrot, onion, red bell pepper, tomato sauce, monterey jack cheese, garlic cloves, panko breadcrumbs, eggs, hard-boiled eggs, sugar, water, lemon juice, honey, salt, fresh parsley

Directions:
Beef Embutido.
1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together ground beef, carrots, onion, red bell pepper, tomato sauce, cheese, pickle relish, garlic, panko, eggs, salt and pepper.
3. Mix well.
4. Place the Reynold's Wrap Foil on a flat surface. Spray with non-stick spray.
5. Place the meat mixture on the foil and flatten, about 1/2 inch thick. Make sure you have enough space on the sides for sealing.
6. Place the sliced hotdog and quartered hard boiled egg in the middle of the meat mixture (forming a line].
7. Grab one end of the foil and fold over towards the middle covering the hotdog and egg. Press down gently to pack in the meat.
8. Grab the other end of the foil and fold again towards the center, forming a cylinder. Try to make your "meat roll" as compact as possible.
9. Grab the two ends of the cylinder and give it a twist to seal.
10. Do the same for the rest of the meat mixture.
11. Place the meat roll on a shallow baking pan.
12. Bake in the oven for 1 - 1 1/2 hours, depending on how thick the meat rolls are.
13. You can take one meat roll out and open it carefully to check for doneness, or you can use a meat thermometer (160 degrees F].
14. Slice diagonally to serve. About 1/2 inch.
Peach Sauce.
1. In a small sauce pan, bring 1 cup of water to a simmer.
2. Add sugar while stirring till dissolved.
3. Add in peaches, honey, lemon juice, and salt. Stir to coat peaches.
4. Bring it to a boil and let it simmer for about 20 minutes.
5. Remove from heat and transfer to a food processor or blender (you can also mash the peaches for chunkier sauce].
6. Pulse till smooth.
7. Add parsley and mix.
8. Drizzle some of the sauce on the Embutido. Place the rest of the Peach Sauce in a bowl for extra sauce.
Serve with rice and your choice of vegetables.
Roasted Veggie Buddha Bowl
Category: salad
By France C

Roasted veggies and sauteed tempeh are piled on top of bulgur and drizzled with an orange-curry vinaigrette. Also delicious with chicken or shrimp instead of tempeh.

Ingredients:
1 cup water
½ cup bulgur
1  sweet potato, peeled and cut into 1-inch cubes
4 teaspoons olive oil, divided
salt and ground black pepper to taste
½ pound fennel bulb, trimmed and cut into 1-inch cubes
1 small red onion, cut into 1-inch pieces
1  red bell pepper, cut into 1-inch strips
1 (8 ounce) package tempeh, cut into 1-inch pieces
½ teaspoon curry powder
2 teaspoons coconut oil
¼ cup fresh squeezed orange juice
2 tablespoons olive oil
2 teaspoons red wine vinegar
½ teaspoon curry powder
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons raw pumpkin seeds (pepitas)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Bring water and bulgur to a boil in a saucepan; cover and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm. Place sweet potato in a bowl and drizzle 1 teaspoon olive oil over it; season with salt and pepper. Toss to coat. Transfer sweet potato to the prepared baking sheet, placing in 1 row. Place fennel in the same bowl, add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place fennel next to sweet potato, keeping each separate. Roast in the preheated oven for 10 minutes. Place red onion in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet with sweet potato and fennel, keeping them separate. Place red bell pepper in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet next to the onion. Roast in the oven until all the vegetables are cooked to desired doneness, 10 to 15 minutes. Place tempeh in a bowl and season with 1/2 teaspoon curry powder, tossing to coat. Heat coconut oil in a skillet over medium-high heat; saute tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes. Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until dressing is smooth. Divide bulgur between 2 bowls. Place half of sweet potato, fennel, red onion, and red bell pepper around bulgur; top each with 1 tablespoon pumpkin seeds. Drizzle dressing over each bowl.

Prep time: 25 mins
Cook time: 42 mins
Total time: 1 hr 7 mins
Yields: 2 bowls

Calories: 834.5
Fat: 44.8 g
Saturated fat: 10.5 g
Carbohydrates: 86.7 g
Sugars: 12.9 g
Dietary fiber: 16.8 g
Protein: 32.2 g
Sodium: 531.7 mg
Pate Sucree (Sweet Pastry Dough)


Ingredients:
butter, powdered sugar, eggs, cake flour

Directions:
A note on ingredients: If you do not have Cake Flour, you can make some. For every cup of Cake Flour needed, scale out 120g (1 cup] of All Purpose Flour and substitute 15g (2 tablespoons] of All Purpose Flour with 15g (2 tablespoons] of Corn Starch. Sift the mixture so that the All Purpose Flour and Corn Starch are evenly distributed. The Corn Starch lowers the protein content of the mix and makes for a more tender dough. To yield 75g (1.5x] Eggs, crack two large Eggs into a bowl, beat them gently with a fork to combine the yolks and the whites, and scale out the 75g.
Place the room temperature Butter and Powdered Sugar in an electric mixer fitted with a paddle attachment. Cream the ingredients until they are completely smooth.
With the mixture on medium speed, slowly add the eggs. Continue mixing until the ingredients are once again completely smooth and homogeneous. At this point, a properly mixed dough should have the appearance of mayonnaise.
Chef's Note: As with the Butter, room temperature Eggs are best. Adding cold Eggs or adding all of the Eggs at once may cause the dough to "break" (i.e. the dough will appear curdled as the Butter & Sugar float in the Eggs].
Add the Cake Flour in two additions and mix until all of the ingredients are fully combined, but do not over-mix.
Chef's Note: The final dough should have a smooth, shiny appearance. There should be no visible sports of unmixed Flour or Butter.
Rest the dough wrapped in plastic wrap in the refrigerator for at least 30 minutes before rolling.
Storage: The dough can be refrigerated for a couple of weeks or frozen for several months. The dough should be tempered but still chilled before rolling.
Bake times for Pate Sucree will vary by recipe and filling. Bake an unfilled 8"/9" tart shell at 350 degrees Fahrenheit (177 degrees Celsius] for approximately 25 - 30 minutes or until it is lightly browned throughout.
Cumin Honey Marinated Grilled Chicken


Ingredients:
boneless skinless chicken breasts, honey, ground cumin, ground mustard, fresh cilantro

Directions:
Sprinkle raw chicken with salt and pepper and place chicken in a large Ziplock baggie or a glass dish.
In a small bowl, whisk together the yogurt, honey, cumin and dry mustard.  Pour over chicken and turn to coat.
Refrigerate for at least 6 hours or up to 24 hours.
After marinating, grill the chicken (discard marinade] for about 20 minutes, turning every 3-4 minutes or until done.
Place on platter and sprinkle with the chopped cilantro.
Easy Quiche


Ingredients:
swiss cheese, eggs, salt, chives, pepper, cottage cheese

Directions:
Preheat oven 350*.
Sprinkle cheese.
Spray dish with pam and sprinkle with breadcrumbs.
Beat together eggs,cream,salt,pepper and chives.
Stir in cottage cheese.
Spoon into pie dish.
Bake 40-45 minutes until cooked.
This is also very nice  cooked in the microwave #5 for 20 minutes;stir after 10 minutes.
Tip Add 1/2 cup cooked vegetables before spooning in dish.
Banana Corn Muffins


Ingredients:
banana, low-fat milk

Directions:
Mash banana, add milk and muffin mix., Stir until combined., Pour into 6 muffin cups coated with nonstick cooking spray or in muffin liners., Bake at 350 degrees for 22 minutes or until golden brown on top., Cool and serve.
Holy Mackerel Tortilla


Ingredients:
potatoes, olive oil, onions, garlic cloves, eggs

Directions:
Preheat oven to 350 degrees F.
Place whole potatoes in saucepan of cold water. Bring to the boil, add a good pinch of salt, and cook for about 12 minutes, or until just tender. Drain, allow to cool completely, and thinly slice.
Heat 1 tablespoon of the oil in an 8-inch nonstick (ovenproof] frying pan over medium heat. Add the onion, and cook until soft and translucent, about 3 to 5 minutes. Add the garlic and cook another 2 minutes, stirring frequently. Continue cooking until the onions become a little caramelized, and are reduced to a quarter in volume. You don't want to let anything get too brown. Remove the onions from the pan, and set aside.
Prepare the mackerel by peeling the skin off one side and breaking into smallish pieces with your hands.
Add the remaining oil to the pan, and layer up, alternating the potato slices, onions and mackerel chunks. Aim for at least 3 or 4 layers.
Whisk the eggs, cream, salt, and pepper in a bowl, and pour over the layers, lifting the bottom a little to encourage even distribution. Let cook 2 minutes or so on the burner to get a nice base and start to cook the sides.
Place the pan in the oven for 25 to 35 minutes, or until browned, and cooked through. When it's ready the edges will be browning, and the top will be puffed up with no signs of runny egg. Run a sharp knife around the edge and inverting a serving platter on top of the pan, flip the tortilla over, and turn out onto the platter, and slice into wedges.
This dish is great served hot out of the oven or equally good served up cold or at room temperature as leftovers.
Sweet Potato Angel Biscuits


Ingredients:
active dry yeast, warm water, all-purpose flour, baking powder, salt, sugar, shortening, mashed sweet potatoes

Directions:
Combine yeast and 3/4 cup warm water in a 2 cup liquid measuring cup; let stand 5 minutes.
Stir together flour and next 3 ingredients in a bowl.
Cut in shortening with a pastry blender until mixture is crumbly.
Stir in yeast mixture and mashe sweet potatoes just until blended.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.
Place dough in a well-greased bowl, turning to grease top.
Cover and chill 8 hours, if desired.
Roll dough to 1/2 inch thickness; cut with a 2 inch round cutter.  Freeze up to 1 month, if desired.
Thaw biscuits; place on ungreased baking sheets.  Cover and let rise in a warm place 20 minutes or until doubled in bulk.
Bake at 400 for 10 to 12 minutes or until lightly browned.