xiaoxl/recipe_data huggingface dataset:
Electric Smoker Smoked Shrimp
Category: seafood
By Soup Loving Nicole

Shrimp take on a smoky flavor nicely in the short time it takes to cook them, so I like to keep the seasoning simple so that the smoky flavor is the star. I use hickory chips but feel free to use wood of choice.

Ingredients:
12 ounces large shrimp, peeled and deveined
1 teaspoon olive oil
¼ teaspoon ground paprika
¼ teaspoon parsley flakes

Directions:
Preheat an electric smoker to 250 degrees F (120 degrees C). Place shrimp in a bowl. Add oil, paprika, and parsley and stir gently to coat. Transfer to a 6x8-inch baking sheet. Smoke shrimp in the preheated smoker until they are bright pink on the outside and the meat is opaque, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 2 servings

Calories: 151.9
Fat: 3.8 g
Saturated fat: 0.7 g
Carbohydrates: 0.2 g
Dietary fiber: 0.1 g
Protein: 27.5 g
Cholesterol: 255.4 mg
Sodium: 294.3 mg
Pam's Crab Fondue


Ingredients:
cheese spread, cream cheese, Worcestershire sauce, garlic powder

Directions:
Melt both cheeses.
Stir in whipping cream.
Add W.
sauce and garlic powder, stirring until well blended.
Add a crab.
That's what my recipe says!
Add a crab!
*LOL*She served this with warm baguette type bread, or you could do crackers of some type.
MmMmm~ I have no clue how many this serves!
It's dip.
*preptime doesn't include cleaning the crab~ i've never had to clean my own crab, so i really don't know how long it takes!
Chocolate-Chunk Oatmeal Cookies With Pecans and Dried Cherries


Ingredients:
all-purpose flour, baking powder, baking soda, table salt, old fashioned oats, pecans, dried tart cherry, bittersweet chocolate, unsalted butter, brown sugar, egg, vanilla extract

Directions:
I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time.  But  if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.
Preheat oven to 350 degrees.
Line 2 large (18 x 12] baking sheets with parchment paper.  If you do not have this size, you will need to use 3.
Whisk flour, baking powder, baking soda and salt in medium bowl.
In second medium bowl, stir together, oats, pecans, cherries and chocolate.
In  a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
Divide dough evenly into 16 portions; about 1/4 cup each.
Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
Using hands, gently press each dough ball into 1 inch thickness.  Bake both sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks], 8 to 10 minutes longer.  (I baked each cookie tray individually for 18 minutes].   Do Not Over Bake.
Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.
Spicy Yellowtail Sushi Roll
Category: uncategorized
By rentachik

This spicy yellowtail roll with flying fish roe is a simple makizushi that has a little kick.

Ingredients:
2 cups Japanese short-grain white rice
3 cups water
3 tablespoons rice vinegar
2 ½ tablespoons white sugar
4 sheets nori (dry seaweed)
4 ounces yellowtail flounder
¼ cup Japanese mayonnaise (such as Kewpie®)
1 tablespoon Sriracha sauce
¼ medium cucumber, peeled and julienned
2 tablespoons tobiko (flying fish roe)

Directions:
Rinse rice under cold running water until water runs clear. Combine rice and water in a large saucepan and bring to a boil. Lower heat to a simmer and cook for 10 minutes. Turn off heat and let rice sit without opening the lid for 20 minutes; the remaining steam continues to cook the rice. Combine rice vinegar and sugar; stir until mostly dissolved. Once rice has finished steaming, fold in vinegar-sugar mixture. Let rice cool, 15 to 20 minutes. Place one sheet of nori on a work surface with the shiny side down. Place 1/4 of the rice on the nori and spread it around evenly from edge to edge, about 1/4-inch thick. Flip nori over on top of a plastic-covered rolling mat. Repeat with remaining nori and rice. Chop yellowtail into 1/4-inch cubes. Combine yellowtail, mayonnaise, and Sriracha in a bowl. Place 1/4 of the mixture, along with 1/4 of the cucumber, in a line along one of the short sides of the nori. Roll the mixture inside the nori using the rolling mat. Press roll tightly to form a uniform log. Spread 1/2 tablespoon tobiko in a long thin line across the top of each roll. Press rolls with rolling mat. Cover rolls with plastic wrap and press with the rolling mat again. Using a very sharp, wet, clean knife, cut each roll into 8 even pieces. Remove plastic wrap, plate, and serve.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 20 mins
Yields: 4 sushi rolls

Calories: 542.4
Fat: 13.4 g
Saturated fat: 2.2 g
Carbohydrates: 88.5 g
Sugars: 8.7 g
Dietary fiber: 3 g
Protein: 14.9 g
Cholesterol: 46.8 mg
Sodium: 262.1 mg
Seafood Lasagna


Ingredients:
green onion, butter, margarine, butter, margarine, chicken broth, bay scallop, small shrimp, pepper, all-purpose flour, milk, salt, parmesan cheese

Directions:
In a large skillet, saute onion in oil and 2 tablespoons butter for about a minute.
Stir in broth and clam juice and bring to a boil.
Add the uncooked scallops, uncooked shrimp, 1/8 teaspoon pepper, and 1/8 teaspoon garlic salt and return to a boil.
Reduce heat and simmer uncovered 4-5 minutes until the seafood is cooked, stirring every now and then.
Drain the mixture, reserving the cooking liquid.
Mix the drained shrimp and scallops with the imitation crab and set aside.
In the same skillet as before, melt the remaining butter.
Stir in flour until smooth.
Combine milk and reserved cooking liquid and then gradually add to the butter/flour mixture.
Add salt and remaining pepper.
Bring to a boil and then cook and stir for 2 minutes or until thickened.
Remove the heat and stir in the whipping cream and 1/4 cup of the Parmesan cheese.
Stir 3/4 cup of the white sauce into the reserved seafood mixture.
Spread 1/2 cup white sauce on the bottom of a 13 x 9 x 2-in baking dish.
Top with three noodles.
Spread with half the seafood mixture.
Top with 1 1/4 cups of the sauce.
Repeat with another noodle, seafood, and sauce layer.
Top with remaining noodles, sauce, and Parmesan cheese.
Bake, uncovered, at 350 degrees for 35-40 minutes or until top is golden brown.
Let stand for 15 minutes before serving.
Very  Berry Salad


Ingredients:
fresh strawberries, fresh blueberries, fresh raspberries, lemon juice, artificial sweetener, triple sec, of fresh mint, banana

Directions:
Stem and halve strawberries.
In a large bowl combine all the berries, lemon juice, splenda, triple sec and chopped mint.
Toss gently to combine, cover and refrigerate until serving.
Just before serving add sliced banana and toss again.
Creamed Spinach


Ingredients:
frozen chopped spinach, light cream cheese, butter, nutmeg, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Cook spinach according to package directions and drain well (I microwave it in an uncovered container for about 4.5 minutes].
Place spinach in a large bowl, and stir in softened cream cheese, melted butter and nutmeg.
Spoon into small casserole coated in cooking spray.
Sprinkle with parmesan cheese and bake, uncovered, for 20 minutes (or cook in covered dish in microwave for 5 minutes on high].
spicy mussels in white wine sauce


Ingredients:
olive oil, onion, garlic, fennel seeds, dry crushed red pepper, salt, dry white wine, lemons, fresh parsley, tomatoes

Directions:
Heat oil in heavy large pot over medium-high heat.
Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes.
Add wine, lemon slices and 1/4 cup parsley; bring to boil.
Add mussels.
Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open.
Using slotted spoon, transfer mussels to large shallow bowl.
Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper.
Pour broth over mussels.
Sprinkle tomatoes and remaining parsley over.
Cinnamon and Raisin Bread


Ingredients:
water, egg, salt, vanilla extract, sugar, raisins, cinnamon, orange zest, white bread flour, fast-rising active dry yeast

Directions:
Put everything in your bread bucket in the order given, except for the raisins.
Place the bucket in the machine.
Bake on the fruit/nut rapid setting.
Add the raisins at the beep.
This makes a 1-½ lb loaf, my leaflet says not to try to make this a 2 lb loaf, it will be too big and escape from the bread maker.
Greek-Style Shrimp Salad on a Bed of Baby Spinach
Category: salad
By USA WEEKEND columnist Pam Anderson

Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper.

Ingredients:
1 pound raw shrimp (26 to 30 count), peeled
Olive oil to taste
Salt and pepper to taste
Sugar to taste
2 medium tomatoes, cut into medium dice
½ cup crumbled feta cheese
½ cup pitted and coarsely chopped Kalamata or other black olives
1 teaspoon dried oregano
¼ cup olive oil
4 teaspoons red wine vinegar
1 (10 ounce) package factory-washed baby spinach leaves

Directions:
Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar. Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side. Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.) When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.

Yields: 4 servings

Calories: 422.6
Fat: 28.2 g
Saturated fat: 7.7 g
Carbohydrates: 12.6 g
Sugars: 6.3 g
Dietary fiber: 2.6 g
Protein: 30.4 g
Cholesterol: 200.6 mg
Sodium: 853.4 mg
Mother and Child Reunion


Ingredients:
boneless skinless chicken breast halves, butter, eggs, bacon, American cheese

Directions:
Dip chicken into ranch dressing then into bread crumbs.
Heat oil in skillet.  Pan fry chicken until done, about 15-20 minutes.  Remove from pan, keep warm.
Melt butter in same skillet.  Cook eggs over easy. (keep egg yolks runny or break them, your choice].
Slice bulkie rolls in half and toast in toaster oven.
On each roll, place one chicken breast, one fried egg, 1 slice cooked bacon, broken to fit, and 1 slice american cheese.
Add mayo, mustard, ketchup, or bbq sauce to finish to your liking.
Trail Mix Muffins


Ingredients:
all-purpose flour, baking soda, salt, sugar, milk, egg, vanilla bean paste

Directions:
Preheat oven to 375 degrees.
Mix together flour, baking soda, salt and sugar in a mixing bowl.
In a separate bowl, whisk the milk, oil, egg and vanilla together until the egg is beaten well.
Pour the liquid into the flour mixture and stir just enough to combine (it's important not over mix muffins].  The batter will be thicker than typical muffin batter, but that's ok.  It's also okay if it's a little bit lumpy.
Stir in the trail mix.
Spoon the batter into a greased muffin tin, filling the cups most of the way and bake for 25 minutes.
Turn out the muffins onto a clean kitchen town and let cool for a few minutes before serving.
Seared Lemon Pepper Tilapia With Creamy Pumpkin Seed Vinaigrette


Ingredients:
champagne vinegar, Dijon mustard, shallot, fresh thyme leaves, extra virgin olive oil, extra virgin olive oil, sea salt, black pepper, all-purpose flour, eggs, extra virgin olive oil, lemon, butter lettuce, pomegranate seeds

Directions:
In food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks. Cover; process until smooth. With the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time. If the mixture gets too thick, add the 1 tablespoon ice water. Season with the salt and pepper. Stir in pumpkin seeds. Refrigerate while making tilapia.
Place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes. Dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess.
Heat 2 skillets over high heat. Divide 3 tablespoons olive oil evenly between skillets. When hot, add the fish; reduce heat to medium, and cook until nicely browned, about 5 minutes. Turn fish and cook on the second side until the fish is done throughout (test with a fork], about 4 minutes, depending on thickness.
Transfer the fish to 6 individual plates. Garnish with the lemon wedges. Toss the lettuce with a portion of the dressing; divide among plates of fish. Spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all, and enjoy.
Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello – June 2010.
Traditional Pork Posole
Category: soups-stews-and-chili
By mic_babe

Traditional New Mexican spicy stew. Red chile and pork come together with hominy to warm your belly and your palate. Serve with tortillas or corn bread.

Ingredients:
½ pound green chile peppers, sliced in half lengthwise and seeded
3 tablespoons olive oil
½  onion, chopped
2 tablespoons minced garlic
1 pound boneless pork loin, cut into 1-inch cubes
1 (29 ounce) can white hominy, drained
1 (29 ounce) can yellow hominy, drained
3 cups chicken broth
1 ½ cups water
¼ cup ground cumin
¼ cup chili powder
3 tablespoons salt
1 teaspoon ground black pepper

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place the peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove plastic wrap and carefully remove and discard pepper skins. Dice peppers. Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant, 5 to 10 minutes. Stir pork into onion and garlic; cook and stir until pork is browned, 5 to 10 minutes. Add diced green chiles to pork; cook and stir until fragrant, 5 minutes. Pour white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper into pork mixture. Bring mixture to a boil and cook for 15 minutes; reduce heat to medium-low and simmer until flavors blend and pork is tender, at least 1 hour.

Prep time: 15 mins
Cook time: 1 hr 35 mins
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 317.4
Fat: 12.9 g
Saturated fat: 2.8 g
Carbohydrates: 37.7 g
Sugars: 4.3 g
Dietary fiber: 7.6 g
Protein: 14.1 g
Cholesterol: 26.8 mg
Sodium: 3113.8 mg
Roasted Tomato Soup


Ingredients:
olive oil, roma tomatoes, red onion, garlic, basil, ground black pepper

Directions:
Broil tomatoes for 8 minutes, let cool and slip off skin.
Heat oil over medium heat and add onion; cook for 3 minutes.
Add garlic and cook for an additional 2 minutes.
In a blender, combine tomatoes, garlic, and onions; process until smooth.
Combine mixture with broth in a saucepan; bring to a boil on high heat.
Reduce heat and simmer for 3-4 minutes.
Stir in basil and season with pepper.
Enjoy!
Deli Macaroni Salad


Ingredients:
elbow macaroni, mayonnaise, plain yogurt, cider vinegar, prepared mustard, sugar, salt, ground black pepper, celery, red bell peppers, green bell peppers, carrot, radish, green onion, fresh parsley

Directions:
Cook pasta according to package directions, drain.
You can rinse pasta with cold water to cool quickly.
Meanwhile in large bowl, stir together mayonnaise, yogurt, vinegar, mustard, sugar, salt and pepper.
Stir in cooled pasta and remaining ingredients.
Cover and refrigerate until well chilled.
Oven Barbecued Chicken and Potatoes
Category: meat-and-poultry
By KBROWN881

Easy barbecue chicken and potato dish. I prepare this on Sunday morning, and it is ready when we get home from church. It is hearty, and we never have leftovers.

Ingredients:
3 pounds skinless, boneless chicken breast halves
6  potatoes, cut into bite-sized chunks
1  onion, chopped
½ cup ketchup
6 tablespoons brown sugar
¼ cup Worcestershire sauce
¼ cup white vinegar
¼ cup margarine
2 tablespoons lemon juice
2 teaspoons dry mustard
2 teaspoons salt
2 teaspoons paprika
2 teaspoons chili powder
1 pinch red pepper flakes

Directions:
Preheat oven to 325 degrees F (165 degrees C). Arrange chicken breasts, potatoes, and onion in a large baking dish. Mix ketchup, brown sugar, Worcestershire sauce, vinegar, margarine, lemon juice, dry mustard, salt, paprika, chili powder, and red pepper flakes in a saucepan. Bring sauce to a boil, stirring constantly to dissolve brown sugar and salt. Pour the sauce over chicken and vegetables. Cover dish with aluminum foil. Bake in the preheated oven until chicken is no longer pink, the juices run clear, and the sauce has thickened, about 2 hours. An instant-read meat thermometer inserted into the center of a breast should read at least 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 2 hrs 5 mins
Total time: 2 hrs 20 mins
Yields: 10 servings

Calories: 340.8
Fat: 7.8 g
Saturated fat: 1.6 g
Carbohydrates: 37.8 g
Sugars: 13.5 g
Dietary fiber: 3.7 g
Protein: 29.9 g
Cholesterol: 70.3 mg
Sodium: 791.9 mg
Jan's Broccoli Salad


Ingredients:
broccoli, red grapes, celery, green onion, bacon, cheddar cheese, mayonnaise, vinegar, sugar

Directions:
"Mix together and make the night before."
Cauliflower Shrimp Salad
Category: salad
By Amy Brolsma

Thinly sliced, raw cauliflower and cooked shrimp, marinated in a creamy dressing, are the main ingredients in this unusual salad. This has always been a hit at potlucks and family get-togethers.  It tastes best if you make it a day before you plan to serve it.

Ingredients:
1 head cauliflower, thinly sliced
1 pound shrimp - cooked, peeled, deveined and chilled
1 cup chopped green onions
3  eggs
1 cup mayonnaise
¾ cup creamy Italian-style salad dressing
¾ cup sliced black olives
1 tablespoon minced pimento

Directions:
Place eggs in a small saucepan, and add water to cover.  Cover the pan, and bring to a boil over high heat. Remove from heat and let stand covered for 12 minutes.  Cool, peel, and chop the hard boiled eggs. Mix mayonnaise and salad dressing  together in a small bowl. To a large bowl, add cauliflower, shrimp, green onions, chopped eggs, olives, and pimientos. Toss to combine.  Stir in dressing mixture, and toss to coat.  Refrigerate.  Serve chilled.

Prep time: 5 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 10 servings

Calories: 331.4
Fat: 27.8 g
Saturated fat: 4.2 g
Carbohydrates: 6.6 g
Sugars: 3.2 g
Dietary fiber: 2.1 g
Protein: 14.9 g
Cholesterol: 156 mg
Sodium: 542 mg
Rich (Lemony) Chicken Stew


Ingredients:
mushroom, shallot, olive oil, water, reduced-sodium chicken broth, carrot, zucchini, fresh thyme leave, bay leaves, boneless skinless chicken thighs, lemon slices, lemon zest, cornstarch, lemon juice, salt, pepper, frozen green peas, fresh parsley

Directions:
Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme and bay leaves; bring to a boil.
Place chicken in a 5- to 6-quart slow cooker and lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.
With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.
Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice; stir until boiling. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley.
NOTE:  Simmered Stew variation: Total: 1 1/2 hours In Step 1, use only 1 1/2 cups broth. In Step 2, add chicken, lemon slices and lemon zest to the Dutch oven. Cover and simmer gently over low heat until the chicken is very tender, about 45 minutes. Discard lemon slices and bay leaves. Omit Step 3. Continue with Step 4, cooking everything in the Dutch oven over medium-high heat.
Smothered Chicken


Ingredients:
onion, green bell pepper, water, monterey jack cheese

Directions:
Heat oil in large ovenproof skillet on medium-high heat. Add chicken and vegetables; cook and stir 3 minutes or until chicken is cooked through. Stir in Rice Mix and water.
Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender. Remove from heat. Sprinkle with cheese.
Broil 2 minutes or until cheese is lightly browned. Let stand 5 minutes.
Beautiful Borscht Salmon


Ingredients:
beet, olive oil, shallot, carrot, celery, napa cabbage, garlic clove, canned broth, bay leaf, peppercorns, salt, fresh dill, red wine vinegar, creme fraiche, salmon fillets, olive oil, cracked black pepper, creme fraiche, fresh dill

Directions:
Step 1 is good to do in advance. Place beet in a pot of boiling water and cook uncovered 15 minutes until semi-tender; remove from heat, cover pot, and allow beet to steam another 15 minutes; remove beet from hot water with slotted spoon; once cool, peel and dice beet.
Steps 2 and 3 may also be done in advance. Saute aromatic shallots, carrot, and celery in olive oil until semi-tender; stir in cabbage and garlic; add diced beet, broth, bay leaf, and peppercorns; adjust heat, cover pot and gently simmer for one half hour until vegetables are tender.
Remove from heat; discard bay leaf and peppercorns; add salt, dill, and red wine vinegar; puree sauce in blender or food processor until smooth; stir in crème fraiche; taste and adjust seasonings as desired. Borscht sauce may be served hot or cold; keep heated in saucepan until serving time; or chill sauce in refrigerator.
While borscht sauce is cooking, rub salmon fillets on both sides with olive oil; sprinkle salmon with garlic salt and pepper; grill fillets 4-5 minutes per side until done. To serve, plate each salmon fillet, then top with 1/4 cup (hot or cold] borscht sauce, additional crème fraiche, and sprigs of fresh dill. A beautiful presentation your dinner guests will not soon forget!
This recipe makes just over 2 cups borscht sauce. Canned broth may be used to thin any unused sauce to preferred soup consistency. Stir in broth and reheat, or enjoy a cold summer soup. Very delicious the next day!