xiaoxl/recipe_data huggingface dataset:
Green Goddess Dip


Ingredients:
sour cream, mayonnaise, fresh parsley, fresh chives, fresh tarragon, fresh lemon juice, garlic clove, salt, pepper

Directions:
Process all of the ingredients in a food processor until smooth, about 20 seconds.
Transfer to a serving bowl and refrigerate until the flavors have blended, at least 1 hour. Can be made up to 24 hours in advance, but add fresh lemon juice salt and pepper just before serving.
Serve chilled with crackers or crudites.
Guilt Free Mango Liquada


Ingredients:
banana, mangoes, skim milk, honey, Equal sugar substitute

Directions:
"Put all ingredients in blender.  Blend until smooth.  Add more skim milk if thinner consistency is desired."
Simple Gingersnaps


Ingredients:
flour, ground ginger, baking soda, cinnamon, salt, margarine, sugar, egg, molasses

Directions:
Cream margarine, gradually add sugar and beat until fluffy.
Beat in egg and molasses.
Add dry ingredients and blend well.
Form into small balls and place on a cookie sheet covered with parchment paper.
Flatten with the bottom of a glass.
Bake at 350 degrees for 12 to 15 minutes or until tops are slightly rounded, crackly and lightly browned.
Muffin - Top Apple Oatmeal Cookies


Ingredients:
butter, sugar, vanilla extract, cinnamon, baking soda, allspice, baking powder, salt, eggs, all-purpose flour, old fashioned oats, granny smith apples, raisins

Directions:
Heat oven to 375.
In a large bowl  on med speed beat butter, ssugar,vanilla,cinnamon, baking soda, allspice,baking powder, and salt 3 minutes until fluffy.
Beat in eggs 1 at atime until blended.
On low speed beat in flour just until combined.
Stir in oats  and apples.
Drop level 1/4 cups dough about 4 inches apart on ungreased baking sheets.
Bake 17 or until cookies are golden.
Remove to a wire rack to cool.
Famous Taco Seasoning Mix
Category: world-cuisine
By kelcampbell

This recipe is a clone of a famous Mexican food chain, enjoy! Makes enough for about 1 pound ground beef making about 12 tacos.

Ingredients:
2 tablespoons all-purpose flour
2 teaspoons chili powder
1 ½ teaspoons dried minced onion
1 ¼ teaspoons salt
1 teaspoon paprika
¾ teaspoon crushed beef bouillon cube
¼ teaspoon white sugar
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
1 dash onion powder

Directions:
Mix flour, chili powder, dried minced onion, salt, paprika, crushed beef bouillon, sugar, cayenne pepper, garlic powder, and onion powder together in a bowl.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 25.5
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 5.2 g
Sugars: 0.8 g
Dietary fiber: 0.9 g
Protein: 0.8 g
Sodium: 823.4 mg
Chicken Fried Steak


Ingredients:
bottom round steaks, kosher salt, fresh ground black pepper, all-purpose flour, eggs, chicken broth, oregano, fresh thyme leave

Directions:
Preheat oven to 250 degrees F.
Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
Cinnamon Rolls


Ingredients:
flour, brown sugar, ground cinnamon, butter, unsalted butter, powdered sugar, cream cheese, vanilla extract

Directions:
Preheat oven to 400 degrees F.
Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle.
In a small bowl, combine brown sugar and cinnamon. Set aside.
Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture.
Starting at the long edge, roll up dough as for a jelly roll.
Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size, about 1 hour.
Divide rolls among 2 lightly buttered round baking pans.
Bake for 15 minutes or until golden on top. While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy.
Frost the warm rolls with the icing.
Serve warm.
Chocolate Chip Pancakes


Ingredients:
all-purpose flour, all-purpose flour, granulated sugar, granulated sugar, baking powder, baking powder, salt, salt, egg, milk, milk, butter, chocolate chips, chocolate chips

Directions:
In large bowl, whisk together flour, sugar, baking powder and salt.
In separate bowl, beat together egg, milk and melted butter or vegetable oil; add to dry ingredients and mix just until lumpy. Add chocolate chips; mix just until incorporated.
Heat nonstick skillet over medium heat; brush with vegetable oil. Pour in batter by 1/4 cupfuls (50 mL] for each pancake, spreading with spatula if necessary. Cook for 1-1/2 to 2-1/2 minutes or until underside is golden and bubbles break on top. Turn and cook for 1 to 2 minutes or until underside is golden. Serve hot with chocolate syrup and whipped cream.
Roasted Turkey Roulade ( Ina Garten , Barefoot Contessa)


Ingredients:
dried fig, dried cranberries, calvados, brandy, unsalted butter, celery, pork sausage, fresh rosemary leaves, pine nuts, herb seasoned stuffing mix, extra-large egg, turkey breast, unsalted butter

Directions:
Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
Meanwhile, melt the butter in a large (12-inch] skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.].
Preheat the oven to 325 degrees. Place a baking rack on a sheet pan.
Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.] Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.] Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.
Brownie Caramel Layer Bars


Ingredients:
evaporated milk, butter, evaporated milk, pecans, walnuts, chocolate chips

Directions:
Combine caramels and the first 1/3 cup evaporated milk.
Cook over low heat until melted.
Grease and flour 13x9 inch pan.
In a large bowl combine cake mix, butter, second 1/3 cup evaporated milk, and nuts.
Stir until dough holds together.
Press half of the dough on the bottom of the pan, bake for 6 min at 350 degrees.
Sprinkle chocolate chips over crust.
Spread caramel over crust.
Press the last half of cake mixture gently on top of the caramel.
Bake for 15-18 minute.
Cool slightly and refrigerate.
Cut into squares and serve with cool, creamy milk!
Shortbread Fruit Tartlets


Ingredients:
butter, confectioners' sugar, all-purpose flour, cherry pie filling

Directions:
Preheat oven to 300 degrees.
In a large mixing bowl, cream butter and sugar.
Add flour and mix well.
Shape into 1 inch balls and press into the bottom and up the sides of greased mini muffin cups.
Bake for 20 minutes or until very lightly browned.
Cool for 15 to 20 minutes and then carefully remove from pans.
Spoon pie filling or preserves into each tart (I use a baby spoon to do this--it's much easier than a regular teaspoon].
Rhubarb Blueberry Muffins


Ingredients:
butter, sugar, egg, sour cream, flour, baking powder, salt, milk, fresh blueberries, frozen blueberries, fresh rhubarb, frozen rhubarb

Directions:
In small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking power and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
Fill 12 greased or paper lined muffin cups about 2/3 full. Bake at 400 for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Sherri's Sloppy Joes


Ingredients:
ground beef, onion, catsup, mustard, Worcestershire sauce, vinegar, salt, garlic powder, black pepper

Directions:
Brown meat in large skillet with onion.
Drain off fat.
Add remaining ingredients, blend well, cover, and simmer for about 20 minutes.
Spoon and serve over toasted hamburger buns (easier to serve open-face style and eat w/ a fork].
Koulourakia Smyrneika (Smyrna Biscuits)


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

Directions:
Sift the flour into a large bowl.  Make a well in the centre and add melted butter, eggs, salt, sugar and vanilla.  Dissolve baking ammonia in the milk and add that to the flour mixture, too.
Knead the ingredients together well until you have a soft, pliable dough.
Shape dough into shapes of your choosing.  'S' shapes, braids and snails are popular in Greece.
Place on a greased cookie sheet, or parchment-lined or silpat and brush with beaten egg white.
Bake at 375F (180C] for 20 minutes.
Note:  If you can find a 'soft' flour, suitable for pastry-making, your koulourakia will be more authentic.
Soupe Au Pois a Memere (French Canadian Pea Soup)


Ingredients:
peas, water, salt pork, onion, celery, carrot, fresh parsley leaves, bay leaf, savory, salt, black pepper

Directions:
Wash and sort peas; soak in cold water overnight.
Drain and place in a large pot; add water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt.
Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper.
Brownie Thins II


Ingredients:
butter, margarine, sugar, egg, flour, vanilla, salt, powdered sugar

Directions:
Line bottom of a buttered 9" pan with wax paper and butter top of wax paper.
In small saucepan, melt butter, remove from heat.
Add cocoa and stir.
Stir in sugar, beaten egg, flour, vanilla, pinch of salt and nuts.
Spread in pan evenly.
Bake at 350 degrees for 10-15 minutes.  Don't burn.
Let cool .  Invert on cutting board and peel off wax paper.  Sprinkle with sifted powdered sugar.
Cut into wedges or however you like!
Spicy Warm Chicken Salad


Ingredients:
boneless skinless chicken breast halves, olive oil, pinto beans, frozen corn, green chilies, green onion, sour cream, lemon juice, iceberg lettuce, romaine lettuce, fresh cilantro

Directions:
Rub soup mix over both sides of chicken.
In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until a meat thermometer reads 170 degrees.
Remove and keep warm.
In the same skillet, combine the beans, corn, and picante sauce.
Cook and stir over medium heat for 2-3 minutes or until heated through.
Stir in chilies and onions, set aside.
In a small bowl, combine the sour cream, pepper jelly, and lemon juice, and set aside.
Toss lettuce and romaine, divide among 4 salad plates.
Slice chicken, arrange on greens.
Place red pepper slices and bean mixture around chicken.
Drizzle with sour cream mixture, sprinkle with cilantro.
Serve with jalapenos if desired.
Greek Shrimp Scampi


Ingredients:
olive oil, large shrimp, garlic cloves, red wine, tomatoes, feta cheese, parsley, kalamata olive, fresh ground pepper

Directions:
Preheat oven to 350 degrees.
Heat oil in an ovenproof skillet pan over medium-high heat.
Add shrimp and garlic and sauti until shrimp start to turn pink.
Add remaining ingredients.
Transfer skillet to oven and cook until shrimp are fully cooked, about 10 minutes.
Sautéed Yellow Squash With Onions


Ingredients:
sweet onion, garlic powder, olive oil, butter, salt, pepper

Directions:
Cut squash into thin slices.  Spread slices out onto paper towels.  Salt and allow to "sweat".  After 10 minutes blot with paper towel. Flip slices over and repeat with salt and blot after 10 minutes.  This allows salt to flavor squash and releases water for better sautéing.
In a 10 inch saucepan combine olive oil and butter. Lightly sauté onion first and set aside into small bowl.
In same saucepan sauté squash on low heat until tender. Before removing from heat add sautéed onions and sprinkle with Lawry's seasoned salt, garlic powder and black pepper.
Note: For best flavor use a sweet onion.
Coffee and Spice Drops


Ingredients:
shortening, brown sugar, eggs, coffee, flour, baking soda, salt, nutmeg, cinnamon

Directions:
Mix thoroughly soft shortening, sugar and eggs.  Stir in cold (room temp] coffee.
Sift together and stir in flour, soda, salt, nutmeg and cinnamon.
Chill several hours, overnight is best.
Next day, drop by small rounded spoonfuls 2 inches apart onto a lightly greased baking sheet.
Bake at 400°F until just set, about 6 minutes.  Test with finger.  No imprint should remain.
Do not over bake.
Tropical Dump Cake


Ingredients:
cherry pie filling, crushed pineapple with juice, butter, margarine, butter, margarine, flaked coconut, pecans

Directions:
Grease 9 by 13 inch baking pan.
Dump into pan and spread evenly in this order: cherry pie filling, undrained pineapple, dry cake mix.
Arrange pieces of butter on top.
Pour 1/2 cup melted butter over cake mix.
Top with 1 cup flaked coconut and 1 cup chopped pecans.
DO NOT MIX!
Bake at 350 degrees for about 1 hour.
Asian-Inspired Spinach Salad
Category: salad
By BLONDIEGIRLL69

A spinach salad that makes everyone love spinach!

Ingredients:
5 cups fresh spinach, rinsed and dried
1 cup bean sprouts
2  clementines, peeled and segmented
⅓ cup sliced fresh mushrooms
⅓ cup vegetable oil
2 tablespoons soy sauce
1 pinch garlic powder

Directions:
Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms. Whisk together the oil, soy sauce, and garlic powder in a small bowl.  Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

Prep time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 202.9
Fat: 18.5 g
Saturated fat: 2.9 g
Carbohydrates: 8.9 g
Sugars: 5.6 g
Dietary fiber: 2 g
Protein: 2.6 g
Sodium: 482.8 mg
Creamy Bratwurst Stew


Ingredients:
potatoes, carrots, celery ribs, onion, green pepper, chicken broth, salt, dried basil, pepper, half-and-half cream, cornstarch, cold water

Directions:
In a 5-qt. slow cooker, combine the potatoes; carrots, celery, onion and green pepper. Top with bratwurst slices. Combine the broth, salt, basil and pepper; pour over top. Cover and cook on low for 7 hours or until vegetables are tender and sausage is no longer pink.
Stir in cream. Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 30 minutes or until gravy is thickened.
Cold Armenian Yogurt-Barley Soup by Sy


Ingredients:
yogurt, barley, water, salt, dried mint

Directions:
In individual bowls add 1/2 cup of yogurt, some barley, a pinch of salt and water.
Mix into a nice medium thick consistency (like the thickness of buttermilk], sprinkle some dried mint leaves on top.
Enjoy.
M&M's Holiday Poppers


Ingredients:
"dark chocolate"

Directions:
Also need: 8 5-inch paper tubes (either cut a paper towel tube in half or use an empty toilet tissue tube], 2 sheets red tissue paper, 16-inch x 27-inch, 2 sheets green tissue paper, 16-inch x 27-inch, Red curling ribbon, Green curling ribbon, Gold curling ribbon.
Cut the tissue paper in half, lengthwise.
Cut 8 strands of each color of ribbon, 15" long.
Fill the tubes with a selection of: DOVE® Milk or Dark Chocolate Gifts, SNICKERS®, MILKY WAY®, 3 MUSKETEERS® and TWIX® Miniatures Lay one sheet of tissue paper flat on a surface.
Place the tube at one edge and roll the paper tightly around the tube.
Tie the ribbon tightly at both ends of the tube.
Carrots With Ginger


Ingredients:
carrots, butter, sugar, fresh ginger, fresh parsley

Directions:
Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat.
Bring to boil; cover and cook 3 minutes.
Uncover and simmer until liquid glazes carrots, about 10 minutes.
Season to taste with salt and pepper.
Sprinkle with chopped parsley.
Pickles


Ingredients:
garlic cloves, white vinegar, kosher salt, fresh dill, celery seed, mustard seeds, peppercorn, kirby cucumbers, green onion, cauliflower

Directions:
In a medium saucepan, bring 2 cups water to a boil. Reduce the heat to medium and add the garlic. Cook for 4 minutes. Add serrano pepper and boil for 1 more minute. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
In a clear 1-quart jar, place the dill, seeds, and peppercorns. Using tongs, remove the garlic from the brine and place garlic cloves in the jar. Then, pack the jar full of cucumbers, carrots, green onions, cauliflower, and pepper slices. The jar should be tightly stuffed.
If the brine isn't still hot, bring back to a boil, then pour into the jar to completely cover the vegetables. Allow to cool on the counter, then cover and refrigerate. The pickles will taste good in a few hours, but will be better in a few days.
Swampland Cheesecake
Category: desserts
By pellis

A favorite cheesecake recipe from a great cook at my church.  One of the best cheesecakes you will ever eat. Favorite topping - fresh strawberries!

Ingredients:
1 ½ cups graham cracker crumbs
½ cup chopped pecans
⅓ cup white sugar
6 tablespoons margarine, softened
3 (8 ounce) packages cream cheese, softened
2 cups white sugar
4  eggs, beaten
1 tablespoon lemon juice
1 (16 ounce) container sour cream
½ cup white sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Mix the graham crackers, pecans, and 1/3 cup of sugar in a bowl, and mash the softened margarine into the crumbs until thoroughly combined. Press the crumb mixture into the bottom of a 10-inch springform pan. In a bowl, beat the cream cheese, 2 cups of sugar, eggs, and lemon juice together with an electric mixer set on medium speed until fluffy and well blended; spoon the mixture on top of the crumbs. Bake in the preheated oven until set, about 1 hour and 10 minutes; remove from oven, and let cool for 30 minutes. Mix the sour cream, 1/2 cup of sugar, and vanilla extract together in a bowl; top the cheesecake with the sour cream mixture. Return to oven, and bake 10 more minutes. Allow to chill in refrigerator at least 4 hours to set.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 5 hrs 40 mins
Yields: 1 10-inch cheesecake

Calories: 729
Fat: 46.5 g
Saturated fat: 22.9 g
Carbohydrates: 71.2 g
Sugars: 61.3 g
Dietary fiber: 0.9 g
Protein: 10.5 g
Cholesterol: 168.3 mg
Sodium: 401.7 mg
Grilled Vegetable Pizza


Ingredients:
olive oil, garlic, garlic cloves, mushrooms, red onion, red bell pepper, black olives, fresh herb, feta cheese, cheese

Directions:
Spray your cookie sheet lightly with no stick cooking spray.
Combine the olive oil and minced garlic and brush onto both sides of the pizza crust.
Place the pizza crust (not on the pan] on a medium hot grill for 1 to 2 minutes.  Turn it over and cook another minute.  Remove it to the cookie sheet.
Sprinkle italian cheese blend over the crust, then top with the roasted garlic cloves, vegetables and olives.  Top with the feta cheese. (you can reduce the amount of feta if you are not a huge feta fan].
Place the crust back on the grill and close the cover and cook 4 to 6 minutes, or until the crust is browned and the cheeses are melted.
Remove and sprinkle with your choice of chopped herbs.
Broccoli Salad


Ingredients:
fresh broccoli, bacon, green onion, raisins, unsalted peanuts, cider vinegar, white sugar, mayonnaise

Directions:
Place  bacon in a large, deep skillet.  Sauté over medium-high heat until cooked through and evenly brown. Drain, let cool and crumble.
In a large bowl, toss the broccoli florets, bacon, green onions,raisins,and peanuts together.
In a small bowl, whisk the vinegar, sugar and mayonnaise together.
Pour half of the dressing over the broccoli mixture and refrigerate.
Let marinate overnight.
Just before serving, top with remaining dressing.
Puff Pancake With Peaches and Sausage


Ingredients:
butter, eggs, milk, all-purpose flour, sugar, salt, brown and serve sausages, maple syrup, nutmeg

Directions:
To make the pancake, heat oven to 400 degrees.
Place butter in a 9 inch pie pan and heat in oven until melted.
Whisk together eggs, milk, flour, sugar and salt until smooth. Pour into pan -- do not stir.
Bake 13 to 15 minutes or until golden brown.
Meanwhile, cut the sausage links into 1/4's and combine with the other filling ingredients in a large skillet. Bring to a boil and simmer until syrup is thickened and sausage and peaches are glazed. Spoon onto pancake and serve immediately.
Ham and Egg Hawaiian Pizza


Ingredients:
eggs, milk, water, cheddar cheese, ham, pineapple

Directions:
Preheat oven to 400 degrees.
Beat eggs with salt and pepper and milk or water if using.  Heat a non-stick skillet over medium heat.  Add eggs and cook stirring constantly until still just a bit wet.  Remove from heat.
Divide pizza crust into 4 equal parts and place on a non-stick cookie sheet.  Top each with equal parts egg, cheese, ham, and pineapple.
Bake for 10 to 12 minutes or until crust has browned and is crisp and cheese has melted.
Fat Free Cinnamon Rolls


Ingredients:
skim milk, white sugar, all-purpose flour, salt, brown sugar, ground cinnamon, skim milk, powdered sugar, skim milk, vanilla extract

Directions:
"In a large bowl, combine the 1 cup lukewarm milk and the yeast. Add the 1/4 cup sugar, 1 1/2 cups of the flour and the 2 egg whites.  Mix well.  Cover bowl with kitchen towel and let sit 30 minutes on the counter.  Now add the salt and the other 1 1/2 cups flour.  Knead dough 5 minutes, adding enough extra flour to keep dough from sticking to counter.  Roll out the dough into a rectangle shape, probably 12" by 9".  Mix the 1 cup brown sugar with the ground cinnamon and sprinkle over dough, saving a little to sprinkle over top.  Roll up dough, lengthwise and cut into approximately 1" slices.  Place in greased baking pan.  Beat togeather the egg white and the 1 tablespoon skim milk, brush over the tops of cut rolls and sprinkle with the reserved cinnamon/sugar mix.  Preheat oven to 375 degrees and bake the rolls uncovered for 20-25 minutes. In a small bowl combine powdered sugar, the 3 tablespoons skim milk and the vanilla.  Cool rolls slightly and drizzle icing over."