xiaoxl/recipe_data huggingface dataset:
Oyster Stew Supreme


Ingredients:
bacon, butter, onion, celery, garlic clove, Wondra Flour, salt, fresh ground black pepper, cayenne, dried thyme, dry sherry, heavy cream, evaporated milk, Worcestershire sauce, parsley

Directions:
Sauté diced bacon in a non-stick soup pot over low heat until rendered.
Add butter and heat until melted.
Add onions, celery and garlic and continue to cook over low heat, stirring occasionally, until translucent, taking care not to let them brown.
Add salt and pepper to taste, pinch of cayenne, thyme and Wondra or other fine white flour, whisking steadily to make a roux.
Cook, whisking steadily, for several minutes.
Slowly whisk in clam juice, whisking until smooth, then sherry, whisking until smooth.
Whisk in cream, whisking until smooth, then whisk in evaporated milk, whisking until smooth.
Raise heat slightly, stir while bringing just until it starts to boil, then lower heat and whisk until slightly thickened, about 5 minutes.
Stir in oysters with their liquor, several dashes of Worcestershire sauce and the chopped parsley.
Continue to heat, stirring occasionally, until oysters curl at the edges indicating they are heated through.
Deviled Eggs


Ingredients:
eggs, mayonnaise, Dijon mustard, scallions, chives, paprika

Directions:
Place the eggs in a single layer in the bottom of a large saucepan.  Fill the pan with enough water to cover the eggs by 1".  Cover and bring to a boil.  Once water is boiling, remove the pan from heat and let sit covered for 14 minutes.
Remove each egg with a slotted spoon and gently place in a bowl of ice-cold water until cool to the touch.  Tap each egg all over to crack the shell.  Peel under the water in the bowl.
Slice each egg in half.  Scoop out the yolks and place in a medium sized bowl.  Combine mayo, mustard, scallions and chives.  Mix until well blended.  Scoop back into the egg halves.  Sprinkle with paprika.
Lemony Mediterranean Chicken
Category: meat-and-poultry
By joecraig

This is one of my most favorite family recipes. I can remember my mom would always make this when people would come over.

Ingredients:
¼ cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh lemon zest
4 large cloves garlic, pressed
1 tablespoon dried oregano
¾ teaspoon salt
½ teaspoon coarsely ground black pepper
4  skinless, boneless chicken breast halves
8  baby red potatoes, halved
1  red bell pepper, cut into 1-inch wide strips
1  red onion, cut into 1-inch wedges
1  lemon, thinly sliced

Directions:
Preheat oven to 400 degrees F (200 degrees C). Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl. Place chicken breasts into a 9x13-inch baking dish. Brush lemon juice mixture over chicken. Place potatoes, red bell pepper strips, red onion, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish. Bake in the preheated oven for 30 minutes; brush chicken and vegetables with pan drippings. Continue baking until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), about 30 more minutes.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 517.3
Fat: 16.7 g
Saturated fat: 2.7 g
Carbohydrates: 65.1 g
Sugars: 6.2 g
Dietary fiber: 9.2 g
Protein: 30.8 g
Cholesterol: 60.8 mg
Sodium: 511 mg
Easy Four Cheese Lasagna
Category: world-cuisine
By WITCHED

This makes a very authentic tasting lasagna, rich, cheesy and very filling.

Ingredients:
16 ounces uncooked lasagna noodles
1 (26 ounce) can spaghetti sauce
1 pound cottage cheese
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese

Directions:
Preheat oven to 375  degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth.  Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish.  Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles.  Repeat layering of sauce, noodles and cheese; finish with a cheese layer. Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 - 9x13 dish

Calories: 567.7
Fat: 23.1 g
Saturated fat: 13.1 g
Carbohydrates: 56.4 g
Sugars: 10.6 g
Dietary fiber: 4.3 g
Protein: 33.9 g
Cholesterol: 67 mg
Sodium: 1110.3 mg
Beef "N" Onion Soup


Ingredients:
onions, butter, margarine, Kitchen Bouquet, ground beef, flour, pepper, garlic powder, beef broth, parmesan cheese

Directions:
Cook onions in large saucepan over low heat in butter 30 minutes or more stirring occasionally.
Add Kitchen Bouquet and beef.
Stir to break up meat, cover and cook 15 minutes.
Stir in flour and seasonings.
Add beef broth and bring to a boil.
Reduce heat and simmer 5 minutes.
Serve sprinkled with Parmesan cheese.
Grilled Coconut Shrimp Kabobs With Island Salsa


Ingredients:
shrimp, coconut milk, lime juice, garlic clove, red chili pepper, cumin, white pepper, pineapple chunks, flaked coconut, cilantro, green onion, lime juice, ginger, garlic clove, sea salt, olive oil

Directions:
Peel,and devein shrimp, retaining tails; set aside.
Combine coconut milk,juice,garlic,peppers & seasonings; pour over shrimp; marinate no more than 1 hour.
Thread shrimp and pineapple chunks on skewers; broil or grill 3 minute per side or until shrimp is done.
Arrange coconut shrimp on large lettuce leaves on individual serving plates.
Mix salsa ingredients in a medium sized bowl, chill 1 hour; serve as a side to the Shrimp Kabobs.
Peppermint Cream Sauce


Ingredients:
"marshmallow cream"

Directions:
In a medium saucepan, combine all ingredients., Stir constantly with a wooden spoon., Cook over medium heat until smooth., Remove from heat., Pour into an airtight container and place in refrigerator., Serve over ice cream or cake.
Sun-Dried Tomato Cheese Balls


Ingredients:
cream cheese, sharp cheddar cheese, sun-dried tomato packed in oil, onion, Worcestershire sauce, lemon juice, crushed red pepper flakes, pepper, bacon

Directions:
In a large bowl, beat the first eight ingredients until blended. Shape into 1-1/4-in. balls.
Place bacon into a small shallow dish; roll cheese balls in bacon. Refrigerate for at least 1 hour. Serve with crackers.
Chicken Mushroom Dijon
Category: meat-and-poultry
By DebbyJean

This is a great easy recipe for last-minute guests or a busy weeknight when you want something a little special. You may want to double the sauce and serve it over rice.

Ingredients:
½ cup milk
⅓ cup all-purpose flour
4  skinless, boneless chicken breast halves, pounded to an even thickness
3 tablespoons vegetable oil
1 tablespoon butter
2 cups thinly sliced mushrooms
2 tablespoons dry white wine  (Optional)
1 ½ cups prepared chicken gravy
1 cup half-and-half
1 ½ tablespoons Dijon mustard
salt and ground black pepper to taste

Directions:
Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely. Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat. Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes. Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 485.8
Fat: 29.7 g
Saturated fat: 10.4 g
Carbohydrates: 19.7 g
Sugars: 2.2 g
Dietary fiber: 1 g
Protein: 33.1 g
Cholesterol: 106.1 mg
Sodium: 816.9 mg
Fresh Strawberry Sauce
Category: side-dish
By Chef John

This is an excellent sauce for pies and cakes - especially cheesecakes!

Ingredients:
1 pint fresh strawberries, hulled
¼ cup white sugar, or more to taste
2 tablespoons water
½ teaspoon balsamic vinegar
2 tablespoons water
1 teaspoon cornstarch

Directions:
Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat. Reduce heat to medium-low, cover, and simmer for 15 minutes. Whisk 2 tablespoons water and cornstarch in a small bowl. Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat. Transfer mixture to a blender and puree until smooth.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 6 servings

Calories: 53.3
Fat: 0.2 g
Carbohydrates: 13.4 g
Sugars: 11.3 g
Dietary fiber: 1.2 g
Protein: 0.4 g
Sodium: 0.7 mg
Nacho French Fries


Ingredients:
frozen french fries, green onions, cheddar cheese, imitation bacon bits, sour cream

Directions:
Preheat your oven to whatever the back of the bag of frozen fries says, and cook fries for 10 minutes.
Turn fries once, and bake for 7 more minutes.
Take fries out of oven, and turn on your broiler.
Sprinkle on cheese, followed by green onions and bacon bits. if you have any other toppings you'd like to put on you could do that now too. :].
Return pan to oven and broil for 2-3 minutes, or until cheese is melted and gooey. (Watch this step though, because you don't want to burn anything].
Remove from oven and serve on a plate with sour cream. yummy. :].
Sloppy Does
Category: meat-and-poultry
By Zacktheperson

Sloppy joes made with venison, preferably from a female. Serve on sesame buns.

Ingredients:
1 teaspoon olive oil
1 pound ground venison
1  jalapeno pepper, seeded and diced
½ cup ketchup
1 clove garlic, diced
2 teaspoons molasses
1 teaspoon prepared yellow mustard

Directions:
Heat olive oil in a skillet over medium heat; brown ground venison with jalapeno pepper in the hot oil, stirring often, until meat is crumbly and no longer pink, about 10 minutes. Stir ketchup, garlic, molasses, and yellow mustard into the venison mixture, bring to a boil, and reduce heat to low. Simmer at least 10 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 175
Fat: 4 g
Saturated fat: 1.2 g
Carbohydrates: 10.6 g
Sugars: 8.9 g
Dietary fiber: 0.2 g
Protein: 23.7 g
Cholesterol: 85.6 mg
Sodium: 393.8 mg
Easy Saturday Morning Crescent Caramel Rolls


Ingredients:
butter, white sugar, cinnamon, walnuts, pecans

Directions:
Set oven to 375 degrees.
Butter a 9 or 10-inch round cake pan or pie plate.
Soften the caramel dip in the microwave for a few seconds, then spread in the bottom of the baking pan.
Separate the dough into 4 rectangle pieces, then seal the perforations with fingers.
Spread each rectangle with 1 tablespoon soft butter.
In a small bowl combine the sugar with cinnamon.
Sprinkle the cinnamon/sugar mixture over the butter, then sprinkle with about 1/4 cup chopped nuts.
Roll each rectangle pinwheel-style beginning at the short end.
Slice the roll into thirds.
Place cut side down into the pan with the caramel in it.
Bake for about 20-22 minutes or until golden.
Immediately invert onto a serving plate, spooning any caramel in the pan over the rolls.
Crispy Chinese Roast Chicken in a Bundt Pan!


Ingredients:
chicken, soy sauce, lemon juice, honey, dry mustard, fresh ginger, garlic cloves, pepper, beer

Directions:
Mix together soy sauce, lemon juice, honey, sesame oil, mustard, ginger, garlic and pepper to make marinade in small bowl. Place chicken in medium bowl and pour marinade over it. Cover; place in refrigerator and marinate at least 1 hour. Turn occasionally to coat all sides.
Place chicken (Legs Down], on a center stem of the stoneware bundt pan. Pour 1/4 cup beer in pan filling with more as it evaporates if needed. Place in 350 degree oven roast until chicken is dark-brown about 1 to 1 1/2 hours. Till 165° to 170°F cook until juices run clear. Rest for 15-20 minutes. Serve hot, or refrigerate and serve cold.
3 Legume Butter


Ingredients:
roasted soybeans, kidney beans, Soynuts, raw peanuts, canola oil, water, salt

Directions:
In a food processor or blender, combine the roasted soybeans, roasted kidey beans and enough boiling water to cover. Let stand 30 minutes.
Turn the processor on and run until they are finely chopped, then add peanuts and process until the mixture forms a doughy mass.
Stream in oil, followed by as much water as you need to get a spreadable consistency.
Finally, add the flavourings you desire and puree inches.
Instant Pistachio Salad
Category: desserts
By Margit Wallin

This recipe is super simple and can be changed to suit your tastes.  Just add additional fruit and/or nuts.

Ingredients:
1 (20 ounce) can crushed pineapple, drained
1 (3 ounce) package instant pistachio pudding mix
1 (8 ounce) container frozen whipped topping, thawed
½ (10.5 ounce) package miniature marshmallows

Directions:
In a large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping and marshmallows until well mixed. Refrigerate until chilled and serve.

Prep time: 5 mins
Total time: 35 mins
Yields: 12 servings

Calories: 159
Fat: 4.9 g
Saturated fat: 4.1 g
Carbohydrates: 29.1 g
Sugars: 24 g
Dietary fiber: 0.4 g
Protein: 0.6 g
Sodium: 132.5 mg
Roasted Asparagus Medley


Ingredients:
asparagus, purple onion, red bell pepper, yellow bell pepper, orange bell pepper, celery hearts, garlic, olive oil, sea salt

Directions:
"Preheat oven to 450 degrees Fahrenheit. Wash and trim asparagus, removing tough ends; cut spears in half and place in large bowl with sliced onions, peppers, celery and garlic. Toss vegetables together with balsamic vinegar and olive oil; mix well and allow to marinate at room temperature 15 minutes. Coat a large flat baking sheet with food release spray and spread asparagus mixture evenly in pan; sprinkle with sea salt and roast 20 minutes at 450 degrees Fahrenheit or until vegetables start to brown. Serve hot."
Capt. Phil's Oyster Stew


Ingredients:
boiling potato, olive oil, onion, fresh parsley, garlic, salt, white pepper, fresh ground black pepper, Worcestershire sauce, heavy cream, green onions, scallions

Directions:
In 3 cups of boiling water, cook the potatoes until firm-tender (al dente].
Heat the oil in a large skillet over high heat. Add the onions and sauté for 30 seconds. Add the reserved oyster liquor and cook 30 seconds more. Add the parsley, garlic, potatoes, salt, white pepper, and 20 turns of the black-pepper mill, and bring to a simmer. Stir in the hot sauce and Worcestershire and simmer for 1 minute. Add the cream and cook for 3 minutes.
Fold in the green onions and the oysters and cook just until the edges of the oysters start to curl, about 2 minutes. Stay with it to be sure the oysters don't overcook.
To serve, ladle 1-1/2 cups of the stew into each of 4 shallow soup bowls and top each with 2 turns black pepper.
Makes 6 cups, or 4 first-course servings.
Power Crunch Bars


Ingredients:
all-purpose flour, baking soda, ground cinnamon, salt, brown sugar, margarine, water, vanilla extract, dried cranberries

Directions:
Preheat oven to 375°F. Spray 15x10-inch shallow baking pan with cooking spray. Combine oats, flour, baking soda, cinnamon and salt in medium bowl; set aside.
Prepare popcorn according to package directions. Remove all un-popped kernels; set aside.
Combine brown sugar and margarine in large bowl using electric mixer on high speed. Add water and vanilla; beat until light and fluffy. Gradually add flour mixture; blend well. Reduce speed to low and add cranberries.
Cover hands with plastic gloves or sandwich-size plastic bags. Incorporate popped corn into cookie dough. Spread mixture in pan. Bake 10 to 12 minutes or until golden brown.
Cool before cutting into 24 bars. Store in tightly sealed container.
Kale and Roasted Cauliflower Salad With Tahini Vinaigrette


Ingredients:
pine nuts, cauliflower, cayenne pepper, olive oil, kosher salt, fresh ground black pepper, tahini, fresh lemon juice, water, fresh kale, red onion, raisins

Directions:
Preheat oven to 350 degrees F.
Spread pine nuts on a rimmed baking sheet and toast, tossing once, until golden, about 6 to 8 minutes (watch carefully as they burn easily]; set aside.
Increase oven temperature to 450 degrees F.
Toss cauliflower florets with the cayenne, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; roast, tossing once, until tender and golden, about 20 minutes, depending on the size of your florets.
Meanwhile, use a large bowl and whisk together the tahini, lemon juice, remaining 2 tablespoons of oil, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper (add more water if needed to achieve the consistency of heavy cream].
To the bowl, add the kale, onion, raisins, pine nuts, and cauliflower; toss to combine and serve.
Hot Milk Cake


Ingredients:
eggs, sugar, flour, baking powder, vanilla, milk, butter

Directions:
Preheat oven to 350°F.
Beat eggs on high until thick, (5 minutes].
Gradually add sugar and beat until light and fluffy.
Combine flour and baking powder.
Add to batter and beat on low until smooth.
Add vanilla.
In saucepan, heat milk and butter just until the butter melts.
Add to batter, beat until combined.
Pour into a well-greased 13x9 pan.
Bake for 35 minutes.
Test for doneness.
Spinach Brownies
Category: appetizers-and-snacks
By BOWLINGNUT

They look like brownies, but they're not sweet! Here's a wonderful way to have spinach. This is a treat my girls love to eat. Two 10 ounce packages frozen spinach, cooked, may be substituted for fresh.

Ingredients:
1 (10 ounce) package spinach, rinsed and chopped
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2  eggs
1 cup milk
½ cup butter, melted
1  onion, chopped
1 (8 ounce) package shredded mozzarella cheese

Directions:
Preheat oven to 375  degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat, drain, and set aside. In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 24 servings

Calories: 92.2
Fat: 6 g
Saturated fat: 3.6 g
Carbohydrates: 5.6 g
Sugars: 0.9 g
Dietary fiber: 0.5 g
Protein: 4.1 g
Cholesterol: 32.5 mg
Sodium: 216.4 mg
Nacho Cheese Fries


Ingredients:
French fries, salsa, cumin, sour cream

Directions:
Cook fries however you like, I prefer mine baked but you could dip fry.
In a saucepan combine soup, salsa, and cumin and cook until heated through.
On a baking sheet, pile fries in the center of baking sheet. Pour soup mixture over top. Bake at 375 about 4 minutes or until bubbly.
Serve with sour cream and jalapenos.
I have also added shredded chicken to these.
Orange Flamingo


Ingredients:
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Directions:
Fill glass 4/5 of the way up with orange soda., Add grenadine., Add the whipped cream to the top.
Philly Cheese Steak Sandwich


Ingredients:
onions, bell peppers, salt, beef top round steak, provolone cheese, swiss cheese

Directions:
Preheat oven to 400°F
Heat oil in a large skillet over medium heat; add onions, peppers and salt.
Cook vegetables over medium-high heat until tender, about 10 minutes.
Add beef to skillet.
Saute for 2 minutes for medium-rare.
Remove beef and vegetables from skillet with a slotted spoon; drain.
Divide beef and vegetables evenly among sandwich rolls.
Top with cheese.
Loosely wrap sandwiches in foil.
Bake until cheese melts, about 10 minutes.
PS:Philly Cheese Steak Sandwich tip: Reduce your cleanup time by microwaving the onions and bell peppers. Place in a resealable plastic bag with 1 tablespoon oil and microwave on HIGH for about 4 minutes.
Vegetable Fritters


Ingredients:
all-purpose flour, baking powder, salt, pepper, egg, milk, carrot, zucchini, green onions

Directions:
Combine flour, baking powder, slat, and pepper.  In a separate bowl, beat together the egg, milk, carrot, zucchini and green onion.  Stir the wet ingredients into the dry until just combined.
Heat 1 tablespoon of oil in a skillet.  Pour the batter by tablespoons into the hot oil.  Cook until golden, about 2 minutes on each side.  Add the remaining oil to the skillet as needed.  Drain on paper towel.
English Coconut Tea Loaf


Ingredients:
egg, milk, vanilla, flour, baking powder, salt, sugar

Directions:
Combine egg, milk, vanilla, almond extract and coconut in a blender., Cover and blend for 30 seconds., In a bowl sift the dry ingredients together., Pour blended mixture over the dry ingredients., Stir only to combine., Pour batter into greased 9x5 loaf pan., Bake at 350 for approximately 70 minutes., Chill before serving.
Oh Yeah, the Bite is There: Southwestern Deviled Eggs


Ingredients:
egg, mayonnaise, brown mustard, cumin, salt, fresh black pepper

Directions:
"Cut eggs in half lengthwise, and crefully remove yolks. Mash yolks (I used a fork]; stir in mayonnaise and next 5 ingredients. Spoon or pipe egg yolk mixture into egg halves. Sprinkle lightly with smoked paprika. Cover and chill at least 1 hour or until serving time."
Caramel Chocolate Corn
Category: desserts
By Jen

Caramel corn with roasted peanuts and chocolate. This will take a while to make, but is well worth it!

Ingredients:
16 cups popped popcorn
1 cup roasted peanuts
1 cup brown sugar
½ cup butter
¼ cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon salt
½ teaspoon baking soda
1 cup milk chocolate chips
1 teaspoon shortening

Directions:
Grease cookie sheets. Place popcorn and peanuts in a paper bag.  Set aside. In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt.  Microwave 4 minutes, until bubbly.  Stir in baking soda.  Pour over popcorn mixture and shake bag to coat. Roll down edges of bag and place bag in microwave.  Heat for 2 minutes, shaking three times to mix.  Spread mixture onto prepared sheets to cool. In a microwave safe bowl, combine chocolate and shortening.  Microwave 90 seconds, stirring once, until melted.  Drizzle over popcorn mixture.  Let cool before serving.

Prep time: 7 mins
Cook time: 8 mins
Total time: 30 mins
Yields: 16 cups

Calories: 147.2
Fat: 9.4 g
Saturated fat: 3.6 g
Carbohydrates: 15.3 g
Sugars: 10.4 g
Dietary fiber: 0.8 g
Protein: 1.9 g
Cholesterol: 9.4 mg
Sodium: 183.5 mg
Sklandrausis: Latvian Vegetable Tart


Ingredients:
water, caraway seed, salt, potatoes, milk, butter, salt, carrots, eggs, sour cream, honey, sour cream, honey, vanilla, cinnamon

Directions:
Make the dough. Mix lard or butter with a warm water and caraway, and knead into dough of homogeneous consistency. Roll it to 3-5 millimeters thickness. Cut out round shapes with a round object (examples, glass or bowl]. Turn up their edges with height of about 2 cm. Place on a baking tray.
Make the potato filling: mash boiled potatoes, add milk, butter and salt. Put a layer of the potato mass on each dough patty until one-third full.
Make the carrot filling: boiled carrots (unpeeled] smash or rub through a sieve and mix with honey, sour cream and eggs. Top the layer of carrot paste on the potato mass and complete the filling.
Bake in a moderate heat until the filling becomes light brown or golden and the dough turns dry and crusty.
Just after baking, cover the tarts with sour cream mixed with some honey and vanillin. Scatter with cinnamon as desired.
Serve warm or cooled with milk, buttermilk or "skabputra" (sour porridge].