xiaoxl/recipe_data huggingface dataset:
The Original Camarones a la Diabla
Category: world-cuisine
By Jennifer Aleman

Camarones, spice, and rice are the stars of the show in this Mexican-inspired dish. Serve over hot cooked rice and garnish with orange wedges, Cotija cheese, and/or chopped fresh cilantro.

Ingredients:
1 tablespoon vegetable oil
¾ cup sliced white onion
3 cloves garlic, minced
6  dried guajillo chiles - stems removed, seeded, and cut into large pieces
2  dried ancho chile peppers - stems removed, seeded, and cut into large pieces
2 large tomatoes, cut into chunks
1 ½ cups water
½ cup orange juice
1 tablespoon chicken bouillon granules
2 pounds raw shrimp (31-35 count), peeled and deveined
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon olive oil
1 tablespoon butter
¾ cup sliced white onion
2 cloves garlic, minced

Directions:
Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes. Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids. Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl. Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 8 servings

Calories: 166.3
Fat: 5.3 g
Saturated fat: 1.6 g
Carbohydrates: 9.5 g
Sugars: 3.9 g
Dietary fiber: 2.2 g
Protein: 20.2 g
Cholesterol: 176.7 mg
Sodium: 502.2 mg
Boysenberry Jam


Ingredients:
sugar, butter

Directions:
Wash berries gently in a colander and remove any leaves and stems. Drain.
Heat to boiling in a large pan over high heat. Once the berries are boiling, begin to add the sugar in a slow steady stream so the berries don't go off the boil.
Once the sugar is added, boil the pulp on the highest heat for 30 minutes. You must keep stirring constantly so that it doesn't catch and burn on the bottom.
After 30 minutes at a hard boil, it should be noticeably thicker. Test for set by dropping a teaspoon full on a cold plate. After cooling a few minutes, you'll know if it is thick enough. Remember it will keep thickening as you do the test and setting as it cools.
Remove it from the heat and add the juice (just to be sure it sets] and butter. Allow to cool for 10 minutes before pouring into hot sterilized jars. Place the lids on at once.
Vegetable Kottu Roti
Category: world-cuisine
By Minnie

A spicy one-dish vegetarian dinner with curry flavors. Vegetable kottu roti is traditional Sri Lankan street food.

Ingredients:
3 tablespoons vegetable oil, divided
4  eggs, beaten
1  red onion, chopped
3 cloves garlic, minced
1 tablespoon minced ginger
5 small carrots, cut into matchstick-size pieces
1 cup chopped cabbage
4  scallions, sliced into 1/2-inch pieces
2 teaspoons soy sauce, divided
¼ cup curry powder, divided
2 tablespoons chili powder, divided
3 cups chopped paratha (Indian flatbread)
salt and ground black pepper to taste

Directions:
Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Add eggs; cook and stir until scrambled and dry, about 5 minutes. Remove from heat. Heat remaining 2 tablespoons vegetable oil in a deep skillet over medium heat. Stir in onion, garlic, and ginger; cook and stir frequently until onions are nearly translucent, about 5 minutes. Add carrots; cook and stir until carrots are nearly tender but still crunchy, 7 to 8 minutes. Stir cabbage and scallions into the skillet; add 1 teaspoon soy sauce. Sprinkle 2 tablespoons curry powder and 1 tablespoon chili powder over the vegetable mixture; stir until coated. Turn stove top temperature to low. Mix eggs and paratha into the vegetable mixture. Stir in remaining soy sauce, curry powder, and chili powder; stir until coated. Cook until flavors combine, about 3 minutes. Season with salt and pepper.

Prep time: 45 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 418.9
Fat: 18.6 g
Saturated fat: 3.3 g
Carbohydrates: 51.3 g
Sugars: 7.6 g
Dietary fiber: 12.7 g
Protein: 16.1 g
Cholesterol: 171.2 mg
Sodium: 576.8 mg
Amish Dip


Ingredients:
cream cheese, mayonnaise, tuna, walnuts, lemon juice, black pepper

Directions:
Mix all the ingredients, adding more or less Mayonnaise depending on  your desire to make a Chip Dip, or a Sandwich Spread --.
It was often served on dark heavy bread as a sandwich at quilting bees.
Garlic Chicken with Orzo Noodles
Category: meat-and-poultry
By VBRAUER671

This is a simple recipe with a spicy kick for garlic lovers. It is my combination of a much loved linguine and clam sauce dish and a recent introduction to orzo pasta. I have several variations for this recipe.  Add more red pepper for extra spice.  Substitute the chicken for clams or shrimp.  Substitute the spinach leaves for diced tomatoes.  I've also added spices such as basil, rosemary and oregano bringing a distinct Italian flavor to the dish.

Ingredients:
1 cup uncooked orzo pasta
2 tablespoons olive oil
2 cloves garlic
¼ teaspoon crushed red pepper
2  skinless, boneless chicken breast halves - cut into bite-size pieces
salt to taste
1 tablespoon chopped fresh parsley
2 cups fresh spinach leaves
grated Parmesan cheese for topping

Directions:
Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

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

Calories: 350.7
Fat: 10.6 g
Saturated fat: 2.1 g
Carbohydrates: 40.4 g
Sugars: 0.9 g
Dietary fiber: 2.9 g
Protein: 22.3 g
Cholesterol: 38.1 mg
Sodium: 164.1 mg
Roasted Leg of Lamb (Bone In)


Ingredients:
leg of lamb, ground rosemary, salt, pepper, garlic cloves, olive oil

Directions:
Preheat oven to 450°F.
Mix rosemary, salt, and pepper in small dish.
Rub half of spice mixture over larger end of leg of lamb.
Slice 2 large garlic cloves into about 15 to 20 slivers and mix with remaining spices in bowl.
Cut 15 to 20 small slits in leg of lamb and place spiced garlic cloves into the slits.
Rub 3 tablespoons olive oil over the surface of the leg of lamb.
Place on rack in center of roasting pan and place in preheated oven.
Cook for 15 minutes at 450°F and then lower heat to 350°F for rest of cooking time of 1 1/4  hours (or, alternatively, lower heat immediately and cook at 325°F for adjusted cooking time].
Remove from oven and test with instant read thermometer inserted into thickest part of leg; consider lamb done at 130-140°F (temperature will rise about 5 degrees out of oven].
Cover with aluminum foil and let rest 10-15 minutes.
Slice into thin slices and serve.
Seasoned Ground Beef for Tacos


Ingredients:
chili powder, cornstarch, ground cumin, garlic powder, onion powder, paprika, crushed red pepper flakes, ground beef, garlic, onion, water

Directions:
Brown meat with minced garlic and finely chopped onion; drain.
In a bowl combine all of the spices and corn starch until well mixed.
Add the spices and water to browned, drained ground beef cook until it all absorbs into the meat. Serve hot with your favorite taco fixings.
Chile Potato Soup


Ingredients:
yukon gold potatoes, onions, green chilies, chicken broth, heavy cream, half-and-half, butter, flour, corn tortillas, monterey jack cheese

Directions:
Saute diced onions and chiles in 4 T butter until soft.
Place diced/peeled potatoes into LARGE pot.  Cover with chicken broth and water.  Add in onions and chiles.  Bring to a boil, reduce to simmer.  Cook until potatoes are very tender (mushy soft].
Drain, reserving 1/2 of cooking water/broth.  Return drained potatoes/chiles/onions to cooking pot.
Place 1/2 of potatoes/onions/chiles into food processor or blender.  Puree.  Return to puree to cooking pot.
Melt remainin 4 T butter in skillet.  Stir in 4 T flour to make a blond roux.  Stir in cream (or half-and-half] and reserved cooking broth until warm.  Do not boil.
Pour into potato mixture.  Heat all until bubbly hot.
While heating soup. Fry tortills strips until browned and drain well.
Serve soup in individual bowls garnished with tortills strips and cheese.  Enjoy!
Weight Watchers Stuffed Shells


Ingredients:
part-skim ricotta cheese, fat-free cottage cheese, table salt, garlic powder, dried oregano, black pepper, canned tomato sauce, jumbo pasta shells

Directions:
Preheat oven 375.
Cook shells until al dente, rinse and set aside.
Mix cheeses, salt, garlic powder, oregano and pepper.
Spread a few spoonfuls of tomato sauce on bottom of 9x13 dish.
When shells are cool enough to handle, fill each shell with cheese mixture and place in baking dish.  When all shells are in dish, spoon remaining tomato sauce over shells.  Cover pan and bake for 20 minutes.  Yields about 4 shells per serving.
Servings  6.
Brined Chicken With Big Bob's White BBQ Sauce


Ingredients:
water, salt, garlic powder, honey, dark brown sugar, soy sauce, fresh lemon juice, boneless skinless chicken breasts, white sauce, mayonnaise, distilled white vinegar, ground black pepper, fresh lemon juice, salt, cayenne pepper

Directions:
SAuce: In a large bowl, combine all the ingredients and blend well.
Store refrigerated in an airtight container for up to 2 weeks.
Chicken: In a medium bowl, combine the brine ingredients and mix well. Add the chicken breasts, making sure they are completely covered.
Cover the bowl and refrigerate for 1 hour.
Remove the chicken breasts from the brine and wipe off the excess salt.
Preheat an outdoor grill to 400 degrees.
Place the chicken breasts on the grate directly over the heat and grill for 5 to 6 minutes on each side, or until golden brown and firm to the touch.
The internal temperature of the chicken breasts should be 160 degrees.
Submerge each chicken breast into a bowl of Big Bob Gibson Bar-B-Q White Sauce. Remove from the sauce and serve.
Smoked Salmon Dip


Ingredients:
light cream cheese, fresh dill, fresh lemon juice, smoked salmon, dill sprigs

Directions:
Combine first 3 ingredients in a food processor.
Add half of salmon; process until smooth.
Fold in remaining salmon.
Garnish with dill sprigs if desired.
Southwest Pinto Bean Burgers With Chipotle Mayonnaise


Ingredients:
cilantro, reduced-fat sour cream, ground cumin, fresh ground black pepper, salt, egg, pinto beans, low-fat mayonnaise, chipotle chile in adobo, canola oil, romaine lettuce leaves

Directions:
To prepare burgers, combine the first 10 ingredients in a large bowl.  Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.  (I didn't like the idea of those whole corn kernels in the mixture, so I gave them a couple of pulses in the food processor.  That made the mixture a bit softer, so I ended up adding a bit more bread crumbs to stiffen it up].
To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.  If you want it smoother, give it a whirl in the food processor.
Heat canola oil in a large nonstick skillet over medium-high heat.  Add patties to pan, and cook 4 minutes on each side or until thoroughly heated.  Toast buns.  Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.
Pan-Grilled Scallops on Green Gazpacho


Ingredients:
English cucumbers, green onions, garlic clove, olive oil, kosher salt, fresh ground black pepper, sea scallops, canola oil, olive oil

Directions:
To make the gazpacho:
Add the diced cucumbers, tomatillos, onions, and garlic to a mixing bowl. Pour in the olive oil, and sprinkle with the salt, and black pepper, to taste. Stir to combine and set aside to allow the flavors to blend.
To make the scallops:
Score the scallops with a small knife in a checkerboard pattern.
In a hot pan, add enough canola oil to line the bottom and sear the scallops on both sides until barely cooked through, about 30 seconds per side. Once cooked, they should just lose their translucent color. Serve the scallops by arranging the scallop shells on a platter. Place a dollop of the gazpacho onto each shell, and then top with a single seared scallop. Add a drizzle of olive oil and, lastly, a dusting of salt, and pepper.
Cook's Note:
Scoring will give the scallops a nice 'browned look' once they're seared.
Honey Garlic Chicken Spaghetti


Ingredients:
boneless skinless chicken breasts, garlic powder, onion powder, ground black pepper, carrots, broccoli, green onion, asparagus, butter, extra virgin olive oil, feta cheese, parmesan cheese, spaghetti noodles

Directions:
Grab your cutting board and clean off your chicken. Rinse under cold water, cut off access fat and grizzle. Slice chicken in to thumb size strips.
In a Wok, on med high heat, add 1 teaspoons oil, chicken, garlic and onion powder with the dash of black pepper. Once the chicken is all cooked, add in the jar of honey garlic sauce and cook until sauce has really thicken up. Then simmer until you are ready to mix in the noodles and veggies.
Meanwhile as the chicken is cooking, in a large pot, boil and cook up your spaghetti. (10 minutes].
Chop up your baby spinach, carrots, broccoli, asparagus and green onion. In a frying pan on medium heat, add in 1/2 teaspoons olive oil, add in veggies and sprinkle some Parmesan cheese and pepper on the veggies. Fry together until baby spinach as wilted about 5 minutes.
Once the spaghetti noddles are done, drain and add Parmesan cheese, feta cheese and butter. Mix well. Then place noodles in the wok with honey garlic chicken. Mix up and then add the veggies and mix up well.
Spring Chicken and Biscuits


Ingredients:
baking mix, milk, boneless skinless chicken breast halves, olive oil, carrots, onion, celery, reduced-sodium chicken broth, cornstarch, milk, fresh dill, fresh lemon juice

Directions:
Preheat oven to 450°.  In medium bowl, mix baking mix and 1/3 cup milk until just combined.  Onto ungreased cookie sheet, drop biscuit dough to make 4 even mounds.  Bake biscuits 10 minutes or until golden brown.
Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap] to an even 1/2-inch thickness; cut chicken into 1/2-inch chunks and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
In 12-inch skillet, heat 2 teaspoons oil on medium-high until hot.  Add chicken and cook 6-7 minutes or until no longer pink inside, stirring occasionally.  Transfer chicken to a bowl.
To same skillet add remaining 3 teaspoons oil; reduce heat to medium.  Add carrots, onion and celery, and cook 8 minutes or until vegetables are tender, stirring occasionally.  Add broth and heat to boiling on medium-high.  In a cup stir cornstarch into 1/2 cup milk and add to skillet.  Heat to boiling on medium-high heat.  Boil 1 minute, stirring.  Remove from heat; stir in peas, dill, lemon juice, 1/4 teaspoon salt, and chicken.
To serve, spoon chicken and vegetable mixture into 4 shallow dinner bowls.  Top each bowl with a biscuit; garnish with dill sprigs.
Egyptian Eggplant Dish (Masaa'a)


Ingredients:
eggplant, potatoes, green bell pepper, chickpeas, garlic cloves, onion, tomato sauce, salt, cumin, pepper, mustard

Directions:
Fry the eggplant slices in oil until golden, set aside on paper towels to drain, and lightly salt.
Fry potatoes until golden and set aside on paper towels to drain.  Lightly salt.
Fry pepper slices in oil until tender, set aside.
In a pan, saute the onion until soft.  Add Garlic, and saute a 1-2 min more.
Add the spices and mustard (except salt, unless you want more- I usually think the salted veggies are salty enough.  Just taste and see].
Add in the veggies and tomato sauce and mix well.
Cook just long enough to heat through.
Sprinkle with chickpeas.
Enjoy!
Ginger Garlic Paste
Category: world-cuisine
By DC Girly Girl

After finding tons of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at local grocery stores, I decided to find a recipe for it myself.  Basically it is just equal amounts of ginger root and garlic pulsed together.  Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long.

Ingredients:
4 ounces garlic, chopped
4 ounces fresh ginger root, chopped
1 tablespoon olive oil, or as needed

Directions:
In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 ounces

Calories: 23.6
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 3.6 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 0.6 g
Sodium: 2.1 mg
Mediterranean-Twist Salmon
Category: main-dish
By Honour232

A little twist on your basic salmon recipe. It's healthy, delicious, and a real crowd pleaser! Make extra because everyone will want seconds! This recipe goes great over couscous. If you are like me and love tomatoes, add 1 cup instead of 1/2 cup.

Ingredients:
1 teaspoon olive oil
2 (4 ounce) fillets salmon
2 tablespoons olive oil
1 clove garlic, minced
½ cup chopped tomatoes, or more to taste
1 tablespoon balsamic vinegar
6  fresh basil leaves, chopped

Directions:
Heat 1 teaspoon olive oil in a saucepan over medium heat. Cook salmon in the hot oil until cooked through and flakes easily with a fork, 5 to 7 minutes per side. Heat 2 tablespoons olive oil in a separate saucepan over medium heat; add garlic and cook until fragrant, about 1 minute. Add tomatoes; cook until heated through, about 5 minutes. Pour balsamic vinegar into tomato mixture; add basil. Cook and stir tomato mixture until flavors blend, about 3 minutes. Place salmon on a plate and top with tomato sauce.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 347.2
Fat: 25.6 g
Saturated fat: 3.9 g
Carbohydrates: 3.8 g
Sugars: 2.4 g
Dietary fiber: 0.8 g
Protein: 24.8 g
Cholesterol: 75.7 mg
Sodium: 62.8 mg
Canned Salsa -Batch 2


Ingredients:
tomatoes, onions, garlic cloves, pepper, salt, sugar, lime juice, cilantro, tomato sauce, tomato paste

Directions:
Mix all ingredients except tomato sauce and paste - bring to a boil. If you wish to drain off some of the juice now is the time to do it - if not then add tomato sauce and tomato paste. Slowly boil for 10 minute
Seal into half pints, pints and quarts and process in water bath for 10 minutes.
Iced Mocha Coffee


Ingredients:
hot water, brewed coffee, sugar, Cool Whip

Directions:
Dissolve hot cocoa mix (regular or sugar free] in 1 cup of hot water.  Pour into  ice cube trays and place in freezer for at least 4 hours or until set.
Place frozen cubes in a large cup or glass and pour in (hot or cold] brewed coffee.  Add sugar and cream to taste.
Note:  Place as many frozen cubes in cup according to one's own taste.  Time for recipe does not include refrigerator time for ice cubes.
Arroz Rojo (Mexican Red Rice)
Category: side-dish
By Paulette

Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice.

Ingredients:
2  Roma (plum tomatoes), cored
2 tablespoons vegetable oil
1 cup minced onion
2 cloves garlic, minced
1 cup uncooked long-grain white rice
1 ¾ cups low-sodium chicken broth
¼ cup canned tomato sauce
1  jalapeno pepper, chopped
2 sprigs fresh cilantro
salt to taste

Directions:
Grate tomatoes into a bowl using a box grater; discard tomato skins. Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute. Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil. Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking. Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 5 servings

Calories: 213.3
Fat: 6 g
Saturated fat: 1.1 g
Carbohydrates: 35.1 g
Sugars: 2.9 g
Dietary fiber: 1.6 g
Protein: 4.6 g
Cholesterol: 1.4 mg
Sodium: 108.7 mg
Broccoli Cheese Bake


Ingredients:
mayonnaise, onion, eggs, cheddar cheese

Directions:
"Mix broccoli with mayonnaise, soup, onion and eggs. Spoon into a casserole dish. Top with grated cheddar cheese. Sprinkle Ritz crumbs over top of casserole and bake at 350 degrees for 30 minutes."
Raspberry Mint Crush


Ingredients:
boiling water, sugar, fresh mint leaves, frozen raspberries

Directions:
Combine boiling water, sugar, and mint leaves; let stand 5 minutes.
Add raspberries and lemonade concentrate; stir till thawed.
Add 2 cups cold water and stir.  Serve over ice.
Saag Paneer (Panir) - Indian Spinach and Cheese


Ingredients:
onion, garlic cloves, ground ginger, garam masala, ground coriander, ground cumin, chili powder, chopped tomato, spinach, panir, plain yogurt, salt

Directions:
Fry the onions, garlic, ginger and spices in oil for around 5 minutes.
Add the chopped tomatoes and continue to cook for another 5 minutes, making sure the heat is down to a simmer.
Add the spinach and continue to simmer for a further 5 minutes.
Add the paneer and yogurt and simmer for around 5 minutes.
Lemon Rolls


Ingredients:
dry yeast, granulated sugar, water, vanilla extract, egg, salt, unsalted butter, all-purpose flour, butter, unsalted butter, granulated sugar, lemon, zest of, cream cheese, butter, powdered sugar, vanilla extract, lemon juice

Directions:
1 ] In a bowl, mix warm water and 1 tsp of the sugar, the yeast and let it sit for about 5 minutes.
2] In the bowl of a standing mixer fitted with a dough hook, mix the flour with egg, milk, salt,vanilla, sugar and melted butter and the yeast  . Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.
3]Place the dough in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover  and place it in a warm spot to rise for about 2 hours.
4] When doubled in size, punch the dough down and roll it out onto a floured surface into a  rectangle. Spread the soft butter over the top and sprinkle the the sugar and lemon zest evenly over the butter. Starting from one of the long ends, tightly roll the dough into a long roll .Cut into 14 to 16 slices (make sure they are even] and place them cut side down in a well buttered baking pan. Cover  and put them back into a warm spot to rise for another 1-2 hours.
5] Meanwhile preheat your oven to 350 degrees.
6] Once risen, brush them with some melted butter or egg wash and bake them for about 30 minutes or until golden brown.
6] While the lemon rolls cool, make the glaze. Mix all the ingredients for the glaze in a bowl except for the lemon juice, once the cream cheese is all mixed, slowly add the lemon juice until you get a runny glaze consistency.
7] now pour this over the rolls and enjoy!