xiaoxl/recipe_data huggingface dataset:
Rum Cream Pie


Ingredients:
butter, sugar, unflavored gelatin, cold water, dark rum, chocolate curls

Directions:
Preheat oven to 325°F.
Crumble the ginger snaps in a food processor and add the melted butter.
Use this mixture to line a deep pie plate or spring form pan. Bake this at 325°F for 19 minutes.
Beat the egg yolks well, and add the sugar. Soak the gelatin in the cold water and heat gently over low flame until fully dissolved.
Pour over sugar and egg mixture, stirring briskly. Whip the cream until stiff. Fold in the egg mixture and flavor with the rum.
Cool in the refrigerator until mixture begins to set and pour into the pie shell. Chill until firm and garnish with chocolate curls and chopped nuts.
Crock Pot Caramelized Onions


Ingredients:
sweet onions, chicken broth, vegetable broth, garlic, butter

Directions:
Cut the stem and the root from the onions and leave whole.
Place the whole onions, butter and broth in a slow cooker set on low and cook until the onions are deep golden brown and very soft, 12 to 24 hours.
Different slow cookers will take different amounts of time.
When done allow to cool before you store them or use them right away.
Black Bean Cakes (Antigua and Barbuda)


Ingredients:
canned black beans, onion, ground cumin, olive oil, roma tomatoes, salt, plain yogurt, cilantro

Directions:
Prepare the salsa:
Halve the tomatoes and the chile pepper, and roughly chop the onions. Place them on a baking sheet and drizzle with olive oil.
Place in a hot oven (mine was set to 500 degrees].
Roast until the vegetables are a nice brown color. Don't overcook (keep checking until they are done].
Now put the vegetables in a pot with just enough water to cover. Boil for 5 minutes.
Transfer to a blender and puree until smooth, then return to the pot and cook over medium high heat until salsa has reduced to a thick sauce-like consistency.
Prepare the cilantro yogurt:
Mix the yogurt with the cilantro and lemon juice and set aside.
Prepare the bean cakes:
Rinse the beans and then put them in a food processor with the onion, cumin, jalapeno and about a tablespoon of water. Process until you have a nice paste.
Make small cakes using 2 tbsp of bean mixture each. Fry each cake in olive oil for about three minutes on each side, or until crispy brown.
Remove from heat and keep warm.
To serve, top with salsa and cilantro yogurt.
Mac & Cheeseburger Pasta


Ingredients:
lean ground beef, salt, black pepper, garlic powder, Worcestershire sauce, macaroni, shell pasta, butter, plain yogurt, American cheese, mild cheddar cheese, sesame seeds, green onions, tomatoes, pickle, ketchup, yellow mustard

Directions:
Brown the ground beef in a sprayed pan over medium-high heat.  When meat is no longer pink, drain and then add salt, pepper, garlic powder & Worcestershire sauce.  Cook for 2-3 more minutes, or until beef is cooked to your liking.  I like making it kind of crispy, so I cook longer.  Set aside and keep warm.
In a large saucepan, cook your pasta according to package directions.  Al dente is best as you don't want the mac & cheese mushy.  Once pasta is done, drain but do not rinse.
Return the warm pasta to the saucepan, and immediately add the butter, yogurt, and cheese.  Stir until everything is well-melted, then fold in the reserved ground beef.
Put pasta in bowls, and top with sesame seeds, green onions, tomatoes, and pickles.  Drizzle with generous amount of ketchup & yellow mustard.
Rachel's Cheesy Pretzels


Ingredients:
flour, milk, cheddar cheese, butter, baking powder, sugar, salt, egg, salt

Directions:
Mix the first seven ingredients to make the dough., Form a large ball and cut into 16 pieces of similar size., Roll each piece in your hands to make a snake., Place on a greased cookie sheet and form into letters or shapes., Brush with egg and sprinkle on salt., Bake at 400 degrees for 20 minutes.
Tex-Mex Spice Mix


Ingredients:
chili powder, cumin, pepper, salt, garlic powder

Directions:
Mix all ingredients together and store in an airtight container., Sprinkle to taste on beef, chicken, potatoes, corn, popcorn, etc.
Picnic Potato Salad


Ingredients:
potatoes, garlic clove, cucumbers, salt, fresh ground pepper, bacon drippings, onion, olive oil, white vinegar

Directions:
Rub sides and bottom of bowl with a crushed garlic clove., Peel potatoes while hot and place in bowl., Let potatoes stand until cool., In another bowl, slice cucumbers and sprinkle with salt and pepper., Slice cooled potatoes and pour heated bacon fat over them., Combine potatoes with cucumbers and onions and toss lightly., Add oil and vinegar and again toss lightly., Let stand 2 hours before serving., Add more oil and vinegar if needed.
Homemade Tomato Ketchup


Ingredients:
olive oil, onions, garlic cloves, plum tomatoes, distilled white vinegar, dark corn syrup, ground cloves, ground allspice, mustard seeds, ground celery seed, salt, black pepper

Directions:
In a large heavy pot heat the olive oil over moderate heat and cook the onion until golden brown, stirring occasionally, about 8 to 10 minutes. Add the garlic and cook for another minute.
Add the tomatoes, vinegar, corn syrup, cloves, allspice, mustard seeds, celery seeds, salt and pepper stirring to combine. Bring the mixture to a boil, reduce heat and simmer, stirring occasionally, for 1 hour.
Pass the mixture through a food mill (or cheesecloth] into a bowl and return to the pot. Bring the mixture back to a simmer and cook until very thick, stirring occasionally, about 45 minutes. Allow the ketchup to cool.
Thit Bo Xao Dau
Category: world-cuisine
By Maryellen

This is a wonderful Vietnamese stir fry dish with beef and green beans. Serve over  hot rice.

Ingredients:
1 clove garlic, minced
¼ teaspoon ground black pepper
1 teaspoon cornstarch
1 teaspoon vegetable oil
1 pound sirloin tips, thinly sliced
3 tablespoons vegetable oil
½  onion, thinly sliced
2 cups fresh green beans, washed and trimmed
¼ cup chicken broth
1 teaspoon soy sauce

Directions:
In a large mixing bowl, combine garlic, black pepper, cornstarch, and 1 teaspoon vegetable oil.  Add beef, and mix well. In a large wok, heat 2 tablespoons oil over high heat for one minute.  Add meat; cook and stir for about 2 minutes, or until beef begins to brown.  Transfer beef to a large bowl, and set aside. Heat remaining 1 tablespoon oil in wok.  Add onion; cook and stir until tender.  Mix in green beans, and add broth.  Cover, and reduce heat to medium.  Simmer for 4 to 5 minutes, or until beans are tender crisp.  Stir in soy sauce and beef. Cook, stirring constantly, for 1 or 2 minutes, or until heated through.

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

Calories: 375.6
Fat: 28.6 g
Saturated fat: 8.3 g
Carbohydrates: 6.3 g
Sugars: 1.4 g
Dietary fiber: 2.2 g
Protein: 23.1 g
Cholesterol: 76.3 mg
Sodium: 198.9 mg
Healthy Meatballs


Ingredients:
onion, garlic cloves, egg, tomato puree, dill

Directions:
Mix all the ingredients in a bowl.
Make small ovals using your hands, slightly wet.
Put them on non-stick baking paper in a pre-heater oven at 180 minutes for 40 minutes or until they look crispy.
Serve with salad, flat bread or pita bread, mustard.
Vegie Hash Browns


Ingredients:
potato, shallots, plain flour, skim milk, dried basil leaves, cherry tomatoes, basil leaves

Directions:
Combine Potato, pea and corn mix and sallots.  Add flour. Mix well.
Add milk and basil. Season with salt and pepper.  Stir Well.
Heat a large frying pan to medium and spray with oil.  Drop tablespoons of the mixture into the pan and cook for 4-5 mins until golden and crisp.  Repeat with the remaining mixture.  Serve immediately with cherry tomatoes and picke basil leaves.
Microwave Iced Tea


Ingredients:
water, tea bags, sugar

Directions:
Pour 2 cups of water into a 2 cup microwave safe glass measure.  Microwave on high for 4 minutes.  (It should just come to a boil.].
Add teabags, dunk a few times, and let steep 15+ minutes, to your tastes.
Pour into gallon sized pitcher, add remaining water, and ice if desired.
Chill and drink :-].
NOTE: If you use bottled water it will super heat and could come to a boil suddenly when you add the teabags, so use caution.
Chicken Tortilla Soup With Rotisserie Chicken & Sausage


Ingredients:
navy beans, great northern beans, black beans, cannellini beans, low sodium chicken broth, yellow onion, minced garlic cloves, ground cumin, chili powder, limes, Rotel tomatoes & chilies, cilantro, reduced-fat extra sharp cheddar cheese, tortilla chips, extra virgin olive oil, kosher salt, white pepper

Directions:
Mash 2 cans of the navy or great northern beans and set aside. (this is used to thicken soup].
Heat diced onion in olive oil over medium heat until translucent.
Add garlic, cumin, coriander, chili powder, salt and pepper to onion mixture.
Stir in chicken stock.
Add mashed beans, and blend.
Add remaining beans, taco seasoning, rotel, lime juice, 1 minced jalapeno and simmer 20 minutes.
In a separate pan brown sausage.
Shred chicken meat, remove all skin first.
Add sausage and chicken to soup.  Cook on medium-low heat an additional 20 minutes.
You may opt to use a crockpot for this recipe, if so cook on high 2 hours and then reduce to low until ready to serve.
Garnish soup with shredded cheddar cheese, sliced jalapeno, cilantro,  a dollop of greek yogurt and tortilla chips when serving.
Strawberry Blueberry Smoothies
Category: drinks
By abbiemello

A delicious start to your day. If I have extra I freeze it in ice cube trays so later I can just blend the cubes, so much better than wasting leftovers. My 2-year-old daughter loves it too!

Ingredients:
½ cup almond milk
½ cup frozen strawberries
½ cup frozen blueberries
½ cup low-fat plain yogurt
1 teaspoon flax seed oil
1 teaspoon agave nectar

Directions:
Blend almond milk, strawberries, blueberries, yogurt, flax seed oil, and agave nectar in a blender until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 smoothie

Calories: 230.5
Fat: 5.3 g
Saturated fat: 1.4 g
Carbohydrates: 40 g
Sugars: 29.7 g
Dietary fiber: 6 g
Protein: 8.7 g
Cholesterol: 7.4 mg
Sodium: 169.8 mg
Creamy Chicken Crescent Casserole


Ingredients:
chicken, ham, cheddar cheese, mozzarella cheese

Directions:
Place cooked chicken, peas, and ham in the bottom of a 9x13in pan.  Mix in the cream of chicken soup.  Spread grated cheese over the top.
Pull apart individual triangles from the crescent rolls.  Stretch the triangles out as thin as you can. (This will help to not have a half-cooked half-doughy roll]  Place triangles on top of casserole.  Bake in a 350 degree oven for 15-20 minutes or until the top is a nice golden brown.  If you cook until just lightly browned you may have some doughiness underneath.
Dirty Rice and Beans


Ingredients:
brown rice, kidney beans, black beans, oregano, basil, cumin, bay leaves, carrot, celery, bacon, olive oil, garlic clove

Directions:
Fry the Bacon.
Cook the onion in the grease until it's translucent.
Add the olive oil, oregano,basil, cumin, garlic.
Rinse your rice 3 times.
Add rice and sautee for 10 minutes.
Add broth, beans (do not drain], bay leaves, and soup.
Cover, Bring to a boil, turn down heat to between low and medium.
Simmer for at least an hour, ideally two.
Tri-Color Peppers in Garlic, Onions and Tomatoes


Ingredients:
olive oil, green peppers, red bell peppers, yellow bell peppers, garlic cloves, red onion, parsley, cilantro, fresh tomatoes, canned tomatoes

Directions:
Heat olive oil in large frying pan.
Add peppers and onions and cook gently for 2-3 minutes, stirring frequently.
Add parsley, cilantro and garlic and cook another 2-3 minutes.
Add chopped tomatoes and their juice to the pan, stir and season with salt and pepper.
Cover the pan and simmer for about 20 minutes or until the peppers are tender but somewhat crisp.
(Do not overcook the peppers].
The sauce should be somewhat thick.
If too much liquid remains when the peppers are crisp tender, remove the peppers and onions and boil rapidly to reduce the liquid.
Check the seasoning again at this point.
Add the peppers and onions back into the sauce, if necessary.
Serve immediately.
The dish may be made ahead of time and rewarmed when served.
Thai Chicken Thigh Bake
Category: world-cuisine
By Jacqueline 

Super moist and super easy Thai-inspired sweet and spicy chicken. The secret is the foil wrapper!

Ingredients:
½ cup soy sauce
⅓ cup brown sugar
¼ cup peanut butter
3 tablespoons hoisin sauce
2 tablespoons minced fresh ginger root
2 tablespoons minced fresh garlic
2 tablespoons chile-garlic paste
1 tablespoon cornstarch
10  boneless, skinless chicken thighs, cut into bite-sized cubes
¼ cup chopped fresh cilantro, or to taste  (Optional)

Directions:
Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken. Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken. Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 10 thighs

Calories: 222.9
Fat: 10.1 g
Saturated fat: 2.6 g
Carbohydrates: 14.4 g
Sugars: 9.9 g
Dietary fiber: 0.7 g
Protein: 18.5 g
Cholesterol: 58.2 mg
Sodium: 911.3 mg
Celery Root and Beet Salad


Ingredients:
beets, celery root, fresh lemon juice, fresh lemon juice, shallots, olive oil, salt, walnuts, fresh ground black pepper

Directions:
Put oven rack in middle position and preheat oven to 425°F.
Wrap beets tightly in foil to make 2 packages (3 beets in each] and roast until tender, about 1 1/4 hours.
While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
Carefully unwrap beets and, when just cool enough to handle, slip off skins. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.
Cafe Roma Martini


Ingredients:
half-and-half, coffee beans

Directions:
Add all ingredients (except garnish] to a cocktail shaker filled with ice.
Shake well and strain into martini glass.
Garnish with 3 coffee beans. Enjoy!
" Almost Grilled" Cheese Sandwich


Ingredients:
processed cheese, butter

Directions:
Toast the bread slices., Spread one side of each bread slice very lightly with butter., Put cheese slice between buttered sides of bread., Heat in the microwave until cheese starts to melt., In my oven this takes no more than 15 to 20 seconds.
No Bake Cookies With a Measure of Love


Ingredients:
sugar, milk, peanut butter, margarine, vanilla, oatmeal

Directions:
Mix sugar, cocao, and milk in a pan., Bring to a boil, then continue to boil for 30 sec., Add peanut butter, margarine, and vanila. Mix. Then add oatmeal., Drop on wax paper and refrigerate.
Simple Jalapeno Salsa


Ingredients:
garlic, tomatoes

Directions:
Slice the garlic and the jalapenos and toss them into the blender, blend until chopped fine.
Add cans of tomatoes, with juice, pulse until blended.
Serve with sour cream and tortilla chips.
Brine for Smoked Salmon
Category: side-dish
By Mike O. 

Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.

Ingredients:
1 gallon water
1 cup kosher salt
1 cup white sugar
1 cup brown sugar
lemon pepper to taste
1 (3 ounce) package dry crab and shrimp seasoning mix
freshly ground black pepper to taste
4 cloves garlic, crushed or to taste
1 dash hot pepper sauce  (Optional)
4  lemons, sliced and crushed
2  oranges, sliced and crushed
1  lime, sliced and crushed
1 large yellow onion, sliced

Directions:
Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion. Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method (see Cook's Note).

Prep time: 1 hr 10 mins
Total time: 13 hrs 10 mins
Yields: 1 gallon

Calories: 81.7
Fat: 0.1 g
Carbohydrates: 22 g
Sugars: 18.9 g
Dietary fiber: 1.4 g
Protein: 0.5 g
Sodium: 3824 mg
Hot Crabmeat Dip
Category: appetizers-and-snacks
By Paula

This is a wonderfully creamy and tasty dip, made rich with crabmeat and topped with toasted almonds. Serve it with slices of your favorite bread.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 tablespoon milk
2 tablespoons minced onion
1 teaspoon prepared horseradish
¼ teaspoon salt
1 pinch ground black pepper
1 (6 ounce) can crabmeat, drained and flaked
⅓ cup sliced almonds

Directions:
Preheat oven to 300 degrees F (150 degrees C). In a medium bowl, mix the cream cheese, milk, onion, horseradish, salt, pepper and crabmeat. Spread the mixture into a pie pan or shallow baking dish. Sprinkle almonds over the crabmeat mixture Bake in the preheated oven 45 minutes, or until bubbly and lightly browned.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 2 cups

Calories: 77.7
Fat: 6.6 g
Saturated fat: 3.2 g
Carbohydrates: 1.2 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 3.9 g
Cholesterol: 24.8 mg
Sodium: 114.2 mg
Fisherman's Wharf Cioppino
Category: soups-stews-and-chili
By norm

You can serve this true San Francisco dish with garlic bread.

Ingredients:
¼ cup olive oil
1  onion, chopped
1  green bell pepper, chopped
1 tablespoon minced garlic
2 (16 ounce) cans diced tomatoes
1 (16 ounce) can chicken broth
1 cup white wine
1 (6 ounce) can tomato paste
¼ cup dried parsley
2 teaspoons crushed dried basil
1 teaspoon oregano
½ teaspoon red pepper flakes
¼ teaspoon ground black pepper
1 pound shrimp, peeled and deveined
1 pound cod fillets, cut into 2-inch chunks
8  clams in shell, scrubbed, or more to taste
8  mussels, cleaned and debearded, or more to taste

Directions:
Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot. Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes. Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 8 servings

Calories: 290
Fat: 9 g
Saturated fat: 1.4 g
Carbohydrates: 15.2 g
Sugars: 7.6 g
Dietary fiber: 3 g
Protein: 29.9 g
Cholesterol: 131.1 mg
Sodium: 834.7 mg
Ham and Cheese Stuffed Courgettes


Ingredients:
courgettes, garlic cloves, ham slices, eggs, cheese, parsley, marjoram, flour

Directions:
cut courgettes in half, lengthwise and boil in salted water until tender.
allow to cool and then scoop out the centres and mix in with all the other ingredients.
stuff back into the courgettes, and sprinkle some flour over them.
deep fry or oven bake until golden.
Angie's Perfect Dinner Rolls
Category: bread
By Cristy H.

This is a recipe given to me by my aunt. The rolls are excellent!

Ingredients:
2 ½ cups warm milk
4 teaspoons active dry yeast
½ cup sugar
2  eggs
½ cup butter, softened
2 teaspoons salt
7 cups all-purpose flour, or as needed
½ cup butter, melted

Directions:
Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour. Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times. Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm.

Prep time: 25 mins
Cook time: 10 mins
Total time: 4 hrs 35 mins
Yields: 36 rolls

Calories: 158.2
Fat: 6 g
Saturated fat: 3.6 g
Carbohydrates: 22.3 g
Sugars: 3.7 g
Dietary fiber: 0.7 g
Protein: 3.6 g
Cholesterol: 25.2 mg
Sodium: 177.1 mg
Strawberry Compote Cupcakes
Category: desserts
By Penelope

These cupcakes are super easy to make, and taste wonderful! Fresh strawberry compote and whipped cream cheese frosting highlight this delicious treat.

Ingredients:
1 ½ cups diced strawberries
½ cup white sugar
1 (15.25 ounce) package white cake mix
⅓ cup vegetable oil
3  eggs
1 drop red food coloring, or as desired  (Optional)
¼ cup water
2 cups heavy cream
1 ¼ cups white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened

Directions:
Combine strawberries and sugar in a bowl; stir well. Place in a refrigerator until a light syrup forms, about 40 minutes. Preheat the oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners. Combine cake mix, oil, eggs, and food coloring in a large bowl. Add strawberry compote and mix well. Pour in water slowly and mix until batter is blended. Divide batter evenly between the prepared cupcake cups. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Remove from the oven and transfer to wire racks to cool completely, 15 to 30 minutes. Beat heavy cream, sugar, and vanilla extract together in a mixing bowl using an electric mixer until stiff peaks form. Fold in cream cheese until smooth. Frost completely cooled cupcakes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 2 dozen cupcakes

Calories: 273.7
Fat: 16.3 g
Saturated fat: 7.5 g
Carbohydrates: 30.2 g
Sugars: 25 g
Dietary fiber: 0.4 g
Protein: 2.8 g
Cholesterol: 60.7 mg
Sodium: 163.6 mg
Cheesy Apple Delight


Ingredients:
cream cheese, water, apples, cinnamon

Directions:
Mix cream cheese and caramel topping together and fill cored apples with mixture.
Sprinkle with a dash of cinnamon.
Place apples in baking dish and pour water in bottom of pan.
Do not cover.
Bake at 350 degrees for 20-30 minutes or desired firmness.
Gluten Free Blueberry Muffins


Ingredients:
sugar, butter, margarine, vanilla, salt, baking powder, milk, eggs, fresh blueberries, frozen blueberries, tapioca flour, potato starch, xanthan gum

Directions:
Heat oven to 375°.
Butter 18 muffin cups (or 12 for large muffins].
Sift together tapioca flour, potato starch, rice flour, and xanthan gum. This will be your replacement flour mixture.
In a bowl, mix the butter until creamy.
Add sugar and beat until fluffy.
Add eggs one at a time, beating throughout.
Beat in salt, baking powder, and vanilla.
Fold half of flour mixture then half of milk into batter.
Fold in remaining flour mixture and milk.
Mix blueberries into batter.
Pour into muffin cups.
Bake 15 to 20 minutes or until ready.