xiaoxl/recipe_data huggingface dataset:
Chef John's Hot Dog Buns
Category: bread
By Chef John

Don't get me wrong; if you hand me a hot dog at the ball game, it's not like I'm going to throw it back in your face, but given the choice this butter-crisped, split-topped bun is the way to go. Thanks to its genius design the meat and fixings go in the top, which leaves three relatively flat sides to toast in butter.

Ingredients:
1 (.25 ounce) package active dry yeast (such as Fleischmann's RapidRise®)
3 ½ cups all-purpose flour, divided, or more as needed
1 cup warm water (105 degrees F/41 degrees C)
1  large egg
3 tablespoons melted butter
3 tablespoons sugar
1 ¼ teaspoons salt
1 teaspoon olive oil
3 tablespoons melted butter, or as needed

Directions:
Line a baking sheet with a silicone mat or parchment paper. Place yeast into bowl of a large stand mixer; whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes. Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture; add remaining flour and stir. Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour. Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath. Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours. Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart. Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.

Prep time: 25 mins
Cook time: 20 mins
Total time: 3 hrs 50 mins
Yields: 8 hot dog buns

Calories: 310.3
Fat: 10.4 g
Saturated fat: 5.8 g
Carbohydrates: 46.8 g
Sugars: 4.9 g
Dietary fiber: 1.7 g
Protein: 6.9 g
Cholesterol: 46.1 mg
Sodium: 435.9 mg
Rich Chocolate Baked Custard


Ingredients:
eggs, sugar, salt, milk, vanilla extract

Directions:
Lightly grease a 1 quart baking dish or 4 ramekins., Preaheat oven to 325 degrees F., Fill a 9x13 pan with 1 inch hot water and put it in the oven., Beat the eggs just enough to blend., Stir in the sugar, cocoa, and salt., Slowly add the hot milk, stirring constantly., Stir in the vanilla., Pour into the baking dish or ramekins and place in the pan with hot water., Bake 55-60 minutes until a knife comes out clean., It will firm up as it cools.
Hearty Breakfast Muffins
Category: bread
By KatieTries2Cook

Healthy, hearty breakfast muffins. These have a lightly sweet flavor and lots of wholesome ingredients to get your day started. Moist, chewy, and not overly dense. Easily customizable! You can use any flavor of yogurt, but I prefer plain Greek yogurt. Customize with your favorite nuts or seeds, zucchini or squash, cooked sweet potato, raisins or cranberries, etc. Enjoy!

Ingredients:
2  carrots, shredded
2  bananas, mashed
1  zucchini, shredded
¼ cup vegetable oil
¼ cup yogurt
2  eggs
1 cup whole wheat flour
1 ½ teaspoons baking soda
½ cup packed brown sugar
½ cup rolled oats
½ cup shredded coconut
½ cup chopped pecans
½ cup dried cherries
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground ginger

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners. Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated. Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 1 dozen muffins

Calories: 227.3
Fat: 10.1 g
Saturated fat: 2.2 g
Carbohydrates: 31.7 g
Sugars: 16.7 g
Dietary fiber: 3.9 g
Protein: 4.5 g
Cholesterol: 31.3 mg
Sodium: 388.1 mg
Shrimp and Sausage and Chicken Gumbo
Category: soups-stews-and-chili
By Nick

This hearty Indiana gumbo is great anytime of year, but especially when it's cold outside and you and your friends are huddled around the tube watching the game. Any of the meats may be substituted or omitted to suite your own tastes.

Ingredients:
½ cup all-purpose flour
2 tablespoons vegetable oil
2 cups chopped onions
2 cups chopped green bell pepper
6 cloves garlic, chopped
2 teaspoons dried thyme
2  bay leaves
1 pound Italian sausage
3 (14.5 ounce) cans diced tomatoes with juice
1 pound cooked, shredded chicken
2 cups chicken broth
1 ½ cups spicy tomato-vegetable juice cocktail (such as V8®)
4 teaspoons Creole seasoning
1 pound uncooked shrimp - peeled, deveined, and tails removed
salt and ground black pepper to taste

Directions:
Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat. Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes. Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes. Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes. Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Discard bay leaves. Season gumbo with salt and pepper to taste.

Prep time: 25 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 376.8
Fat: 18 g
Saturated fat: 5.3 g
Carbohydrates: 22.9 g
Sugars: 8.3 g
Dietary fiber: 3.8 g
Protein: 30.8 g
Cholesterol: 138.4 mg
Sodium: 1409.3 mg
Junk Food Cookies


Ingredients:
butter, sugar, flour, cornstarch, vanilla, powdered sugar

Directions:
Whisk together flour and cornstatch. Set aside.
Cream together butter and sugar. Gradually add flour qnd mix well. Add vanilla and potato chips and mix well. Fold in cold chocolate chips. Chill 15 to 30 minutes.
Scoop out walnut-sized balls of dough with a small ice cream scoop or spoon and drop onto ungreased parchment-covered cookie sheets about 2-inches apart. Take a flat-bottomed drinking glass, dip in powdered sugar, and gently flatten the cookies slightly. (Don't flatten too much or make them too large as they will be too thin and will crumble easily].
Bake at 350°F for 12 to 14 minutes until edges are faintly golden. Let cool 5 minutes before removing with a spatula to racks. Let cookies cool before serving and storing. Have fun asking your family or guests the secret ingredient(potato chips].
Note*Use the thin-style, plain chips, not the ruffled ones or Composite chips like Pringles. To crush the chips, put them into a plastic bag and use a rolling pin to crush them. The grains should be slightly larger than large grains of kosher salt. Prep time includes chill time.
Maple Milk


Ingredients:
milk, maple syrup

Directions:
"Combine in a glass."
Saucy Cheese Steak Hoagies
Category: trusted-brands-recipes-and-tips
By RAGÚ®

These hearty roast beef hoagies with lots of bell pepper and onions are topped with traditional pasta sauce and a slice of provolone cheese.

Ingredients:
1 (24 ounce) jar Ragu® Old World Style® Traditional Pasta Sauce
1 tablespoon olive oil
2 cloves garlic, pressed
1  green bell pepper, sliced
1  red bell pepper, sliced
1 small yellow onion, sliced
½ pound deli sliced Angus roast beef
6 slices provolone cheese
6  hoagie buns

Directions:
Preheat oven to 450 degrees. Pour sauce into a small saucepan; cover and heat over low until just warm. In a large skillet over medium-high heat, saute olive oil with garlic, peppers, and onion until vegetables soften, about 3 to 5 minutes; remove vegetables from pan. Add roast beef to skillet. Saute over medium-high heat until heated through, 2 to 3 minutes. To assemble sandwiches, open each hoagie bun lengthwise and divide roast beef slices among the rolls. Top with vegetables, about 1/4 cup of Ragu® Old World Style® Traditional Sauce, and one slice of provolone cheese. (Heat remainder of sauce for dipping, if desired.) Place hoagies on a baking sheet and bake for about 3 to 5 minutes until cheese is melted. Serve hot and enjoy!

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 hoagies

Calories: 637.3
Fat: 20.3 g
Saturated fat: 7.6 g
Carbohydrates: 83.5 g
Sugars: 11.9 g
Dietary fiber: 7 g
Protein: 28.6 g
Cholesterol: 37.8 mg
Sodium: 2075.2 mg
Crawfish Pistolettes
Category: seafood
By jjelli1

Pistolette bread is fried and then stuffed with a delicious, cheesy, crawfish mixture! To reheat, place pistolettes in a sheet pan and heat in oven at 200F for 20 minutes.

Ingredients:
¼ cup butter
1 cup finely chopped onions
½ cup chopped green bell pepper
¼ cup chopped green onions
3 cloves garlic, minced
1 cup evaporated milk
1 (8 ounce) package processed cheese, cubed
½ teaspoon butter
2 (16 ounce) packages cooked and peeled whole crawfish tails
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon Cajun seasoning
2 cups vegetable oil for frying
20  brown and serve pistolette rolls

Directions:
Melt 1/4 cup of butter in a saucepan over medium heat. Stir in the chopped onion, bell pepper, green onions, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk and bring to a simmer. Stir in the processed cheese until melted. Reduce the heat to low, and keep the sauce warm. Meanwhile, melt 1/2 teaspoon of butter in a large skillet over medium heat. Add the crawfish tails and season with salt, pepper, garlic powder, and Cajun seasoning. Cook and stir until the tails are hot and beginning to curl, 3 to 5 minutes. Stir the crawfish tails into the cheese sauce, and cook for 5 minutes. Heat oil in a large skillet to 350 degrees F (175 degrees C). Cook the pistolette rolls in the hot oil until golden brown on all sides. Remove to a paper towel lined plate to cool. Once cool enough to handle, cut a slit in one end of each roll, then use the handle of a spoon to create a pocket in the roll. Stuff the rolls with the crawfish mixture and serve immediately.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 20 pistolettes

Calories: 220.9
Fat: 10.7 g
Saturated fat: 4.5 g
Carbohydrates: 18.2 g
Sugars: 4.2 g
Dietary fiber: 0.8 g
Protein: 13 g
Cholesterol: 68.7 mg
Sodium: 434.8 mg
Tangy Marinated Cole Slaw


Ingredients:
cider vinegar, sugar, prepared mustard, celery seed, salt, pepper, green cabbage, onion, pimiento

Directions:
"Mix vinegar, sugar, oil, mustard, celery seed, salt and pepper. Pour over cabbage, onion, and pimiento; toss to mix well. Cover and chill at least 24 hours. Salad keeps 3-4 days in refrigerator."
Ladybug


Ingredients:
"triple sec"

Directions:
Blend ingredients with crushed ice., Serve in a wine glass.
Oven Baked Chicken Parmesan


Ingredients:
garlic powder, boneless skinless chicken breast halves, egg, Ragu tomato sauce, part-skim mozzarella cheese

Directions:
Preheat oven to 400°. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat.
Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes.
Pour Sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked.
Serve over spaghetti.
Mischef-Maker's Mouth-Watering Muffins


Ingredients:
red apples, cinnamon, nutmeg, white sugar, self-raising flour, baking powder, white sugar, salt, cinnamon, nutmeg, cardamom, ground cloves, ground allspice, butter, milk, egg

Directions:
Turn the oven onto bake, 180 degrees Celsius, with the rack just above the middle.
Wash the apples.
Cut apples (I like to cut them into thin slices, but they can be chopped or diced- whatever you prefer].
While you are in the process of cutting them, put the apples you have chopped into a medium-sized pot which is 3/4 full of water to avoid the apples turning brown.
Measure the cinnamon, nutmeg and sugar into the pot of apples & stir. (with the sugar in the apples, I usually make the 1/8 cup a heaping 1/8 cup].
Leave the apples on high heat until boiling, with the pot lid on.
Put the temperature down to a medium heat as soon as it starts boiling heavily (stir occasionally].
Cook the apples for about fifteen minutes after boiling, or until the apples are tender.
Take the apples off of the heat and leave them to the side.
Sift all remaining dry ingredients (the flour, baking powder, white sugar, salt, cinnamon, nutmeg, cardamom, ground cloves & ground allspice] into a bowl.
In a small-to-medium sized pot, melt the butter.
Add the milk & beaten egg into the butter, then mix.
Drain the stewed apples (keeping to the side 1/4 cup juice that the apples were stewed in].
Add the apples and the juice to the butter, milk and egg, then mix.
Pour into dry ingredients.
Mix until the dry ingredients and the wet ingredients are combined.
Grease six-slot large muffin pan (or put six muffin cases into the muffin pan].
Divide the mixture evenly into the six muffin slots.
Place the muffins into the oven.
Bake for 25 minutes, or until the muffins are a nice golden brown & a toothpick comes out of the center of the muffins basically clean (a tiny bit of moisture is nice in these muffins].
Take the muffins out of the oven.
Take the muffins out of the muffin tray, and leave to cool for five minutes on a cooling rack.
These muffins are nicest served hot with coffee.
Mongolian Barbecued Breast of Chicken


Ingredients:
ginger, garlic cloves, shallot, cilantro leaf, sherry wine vinegar, hoisin sauce, soy sauce, plum sauce, creamy peanut butter, honey, salsa, chicken breasts, long grain rice, annatto oil, butter, garlic cloves, scotch bonnet pepper, onion, carrot, celery, bay leaves

Directions:
Combine all ingredients for the marinade including chicken, mix well and reserve. Marinate the breasts 1-3 hours covered in refrigeration.
Make rice:
In a saucepot heat the prepared annatto oil and the butter on medium high heat.
Now add the scotch bonnet and the garlic and stir. Cook 15 seconds and then add the remaining vegetables and the bay leaves and stir well. Allow the vegetables to cook until well glazed. (Allow almost 10 minutes to really get the flavor out of the veg.] Stir frequently.
Now add the rice and the salt and pepper. Stir well. Now add the chicken stock and stir once. Bring to a boil and then immediately lower the heat to very low. Cover the pot and cook until all of the stock is absorbed. (About 13-15 minutes]. Can be kept warm for 30 minutes, (or more] before serving if desired.
Remove the breasts from the marinade and grill them until just cooked through and place the chicken on a warm plate.
Baby Spinach 'n Pineapple Salad


Ingredients:
pineapple chunks, bacon, green onion, sesame seeds, white wine vinegar, ground ginger

Directions:
Place spinach in a salad bowl and top with rest of salad ingredients., Refrigerate until serving time., Heat salad oil in a skillet and add the sesame seeds and brown., Add remaining dressing ingredients and mix well., Transfer mixture to a covered jar and refrigerate for several hours., Shake well before using.
Pesto-Glazed Asparagus With Cherry Tomatoes


Ingredients:
asparagus, salt, pepper, cherry tomatoes, pesto sauce

Directions:
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius].
On jellyroll pan, toss asparagus with oil, salt and pepper.  Roast asparagus, stirring occasionally, until tender, 25-30 minutes.
In bowl, toss cherry tomatoes with pesto.  Add tomato mixture to asparagus during last 5 minutes of cooking time.
Cottage Pie OAMC


Ingredients:
lean ground beef, onion, salt, pepper, garlic cloves, mashed potatoes

Directions:
Brown ground beef with the onions, drain.  Add salt, pepper, garlic.  Spread beef evenly in bottom of 8 x 8 casserole dish.
Layer veggies on top of the beef, followed by tomato soup and picante sauce.  Top with mashed potatoes.
OAMC-  Allow to cool completely, then wrap and freeze.
To serve, thaw completely if frozen and bake at 350 degrees for 30 to 45 minutes or until heated through.
Harvest Moon Macaroni - Rachael Ray


Ingredients:
macaroni, extra virgin olive oil, onion, garlic cloves, fresh thyme, butter, all-purpose flour, nutmeg, parmigiano-reggiano cheese, cheddar cheese, fresh parsley leaves, sweet paprika

Directions:
Bring water to a boil, season with salt and cook macaroni to al dente.
Preheat broiler and place rack in middle of the oven.
Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.
Plum Pudding
Category: desserts
By domestic engineer

An old fashioned plum pudding that was passed down to me from my grandmother, with a modification of using baking mix instead of making the top from scratch.   I serve it with ice cream or what I call a Dip made from milk and flavored to taste with cinnamon and vanilla.  I let each individual pour on the amount of dip they would like from a small pitcher.

Ingredients:
12  plums, pitted and halved
1 cup white sugar
½ cup water
2 tablespoons tapioca
½ teaspoon ground cinnamon
2 ¼ cups all-purpose baking mix
3 tablespoons white sugar
⅔ cup milk
3 tablespoons margarine, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.) Raise oven temperature to 450 degrees F (230 degrees C). In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a biscuit dough. Drop dough by spoonfuls onto plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 2-quart baking dish

Calories: 468
Fat: 13 g
Saturated fat: 3.1 g
Carbohydrates: 86.1 g
Sugars: 54.8 g
Dietary fiber: 2.8 g
Protein: 5.1 g
Cholesterol: 2.2 mg
Sodium: 640.7 mg
Pedestrian Salad Nicoise


Ingredients:
basmati rice, water, chunk tuna, hard-boiled eggs, cucumber, fresh tomato, frozen corn, red bell pepper, kalamata olives, black olives, red wine vinegar, olive oil, Dijon mustard, green onion

Directions:
Cook rice in 3 3/4 cups water. (Bring rice and water to a boil, cover and reduce to minimum for 20 minutes].
Let rice cool completely.
Mix red wine vinigar, olive oil, and dijon in a jar and shake well to emulsify.
Open cans of tuna and drain
Add all ingredients together in a big bowl, season with salt & pepper to taste.
Chill in thr fridge or eat right away.
I always douse some extra vinigar over my own serving.
Eat as a main dish or as a side. Tastes better the next day!
Nickey's Chicken N Asparagus Soup


Ingredients:
boneless skinless chicken thighs, cornstarch paste, fresh asparagus, fresh ground pepper

Directions:
Bring stock to a rolling boil in a medium size pot.
Combine chicken and cornstarch paste in small bowl; set aside.
Cut off and discard tough ends of asparagus.  Diagonally slice tender parts  into short lengths -- about 1 to1-1/2 inch lengths.
Add the asparagus to the boiling stock. Bring to a boil and simmer for 2 minutes.
Add the chicken to the pot, stirring to separate. Bring back to a boil and simmer for another 2 minutes.
Add pepper to your taste. Serve hot.
NOTE: A little cilantro to garnish and flavor is nice.
Roasted Garlic Grilled Vegetables


Ingredients:
red onion, green bell pepper, red bell pepper, yellow bell pepper, mushroom

Directions:
Toss vegetables with oil and Seasoning in large bowl.
Place vegetables in grill basket, grill rack or thread onto skewers.
Grill over medium heat 12 to 15 minutes or until vegetables are tender, turning occasionally.
Peanut Butter Cookies for a Crowd


Ingredients:
shortening, brown sugar, sugar, eggs, peanut butter, vanilla extract, flour, baking soda, salt

Directions:
Cream shortening and sugars., Add eggs, vanilla and Peanut butter, mix well., Add flour, baking soda and salt, mix well., Stir in peanuts if desired., Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets., Flatten with fork if desired., Bake at 350 for 10-12 min or until set.
Split Pea Soup


Ingredients:
low sodium chicken broth, celery, carrots, onion, olive oil, pepper, bay leaf, salt

Directions:
Sort and wash peas.  Put them and everything else in a large pot.
Bring to a boil, then lower heat and simmer for two hours, stirring often.
Remove bay leaf before serving.  A very little salt or salt substitute enhances the flavor.
Grape Leaves (Egyptian Version)


Ingredients:
long grain rice, onion, garlic cloves, salt, black pepper, ground cumin, olive oil, lemon juice

Directions:
Mix the first 7 ingredients together in a bowl (hands work the best].
Roll or shape a small amount of meat mixture into a log shape (about the diameter of an index finger.
Take one grape leaf and lay flat.
Place the meat roll about 1/4 of the way up from the bottom in the middle of the leaf.
Roll the bottom of the leaf up around the meat. Fold the left and right sides in over the roll and fold under. Continue to roll up the rest of the leaf.
Place all of your stuffed grape leaves tightly packed together in a 9 x 13" pan.
Cover with just enough water to meat the level of the grape leaves.
Add olive oil and lemon juice to the water and gently stire.
Bring to a light boil either on top of the stove or in your oven and simmer gently for 20 minutes.
Serve hot or cold.
Awesome Cream Cheese Fruit Dip


Ingredients:
cream cheese, brown sugar, white sugar, vanilla

Directions:
Mix all ingredients together and refrigerate.
When first made, the dip will be grainy and lumpy but after it sits in the refrigerator, it comes together nicely and is so smooth!
Serve with your favorite fruit!
Salmon Waldorf Salad


Ingredients:
light mayonnaise, lemon juice, black pepper, red salmon, celery, apple, walnuts, lettuce leaves

Directions:
Mix all the ingredients except the lettuce leaves., To serve, place lettuce leaf on plate and fill with 1/4 of the salmon mixture.