xiaoxl/recipe_data huggingface dataset:
Flying Jacob - Oven Baked Chicken Thighs


Ingredients:
chicken thighs, bananas, brown sugar, cinnamon, sour cream, walnuts, basmati rice, green beans

Directions:
Turn your oven on 430°F (225°C].
I use a kitchen paper towel to tap dry the chicken before i put it into a hot non stick skillet which may go into the oven later.
Fry the chicken tights over medium heat, turning occasionally  until browned on all sides, about 10 minutes.
Blend the spices and stir into sour cream.
Cut the banana into 1 to 2 inch big pieces and put over the chicken.
Pur the spiced sour cream mixture over and put in oven for 25 minutes.
In the meanwhile cook rice according to directions (i use 4 cups of water for 2 cups of rice].
Simmer the green beans with a bottom fill of water until tender.
Sprinkle the cooked rice with thyme and serve to your Jacob.
Chocolate Peanut Butter Oatmeal Cookies


Ingredients:
margarine, white sugar, brown sugar, egg, vanilla, nonfat plain yogurt, all-purpose flour, salt, baking soda, peanut butter

Directions:
Mix together flour, salt and baking soda; set aside.
In mixer mix egg, sugars, peanut butter, yogurt and margarine until well blended and fluffy.
Add dry ingredients.
Mix in nuts and chips by hand.
Heap by rounded teaspoon full onto baking sheet.
Bake at 375 for 11-12 minutes, remove and cool on wire rack.
Oven Baked Split Pea and Lentil Soup


Ingredients:
lentils, chicken broth, vegetable broth, carrot, celery, onion, bay leaf, ground cumin, plain yogurt, cucumber

Directions:
Rinse and drain split peas and lentils.
In a Dutch oven, combine peas, lentils, broth, carrot, celery, red pepper, onion, bay leaf, cumin, and pepper.
Bake uncovered, in a 350 degree oven, about 2 hours or until lentils and split peas are tender.
Check seasoning and add salt& pepper if necessary Remove bay leaf.
Place in soup bowls and top each serving with yogurt and cucumber.
Serves four.
Roasted Brussels Sprouts with Browned Garlic


Ingredients:
Brussels sprout, olive oil, garlic, ground sage, fresh lemon juice

Directions:
Toss the Brussels sprouts with half of the olive oil, 1 tsp ground sage and a generous amount of salt and pepper.
Place Brussels sprouts in a baking dish coated with cooking spray.
Bake at 425 for 20-25 minutes or until spouts are crisp, yet tender.
Heat remaining olive oil in a skillet over medium heat.
Add sliced garlic and cook for about 3-4 minutes or until golden brown.
Remove from heat and stir in fresh lemon juice if using.
Add roasted sprouts to the garlic oil, and toss to combine.
Potato Galette With Wild Mushrooms


Ingredients:
butter, garlic cloves, russet potatoes, fresh thyme

Directions:
Cut russet potatoes into 1/8-inch-thick rounds; set aside.
Melt butter in large nonstick skillet over medium-high heat. Pour all but 2 tablespoons melted butter into large bowl. Add potatoes and minced thyme to this bowl; toss gently to coat. Season potatoes generously with salt and pepper.
Add mushrooms and garlic to the 2 tablespoons butter remaining in skillet.
Sauté until mushrooms are tender, about 8 minutes. Cool to room temperature.
Position rack in bottom third of oven and preheat to 450°F.
Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; brush generously with melted butter.
Arrange 1 layer of potato slices in bottom of each pan, overlapping slightly.
Top each with second layer of potato slices.
Spoon on the mushrooms in each pan.
Cover with remaining potatoes, dividing equally. Add any remaining butter.
Bake potatoes until tender and very brown and crisp on top (bottom will also be brown and crisp], about 40 minutes.
Invert galettes onto platters; peel off parchment. Cut galettes into wedges.
Tip:
Can be made 6 hours ahead. Let stand at room temperature. Rewarm potatoes in 350°F oven approximately 10 minutes.
Sanna - Goan Rice Cakes


Ingredients:
rice, sugar, salt

Directions:
Soak the rice overnight. Grind the drained rice to a fine paste in the morning.
Grate and grind the coconuts.
Strain the toddy to remove sediment and add sugar to it.
Mix the ground coconut and rice using the sweetened toddy. Add little water to the mixture slightly.
Put in a large container and keep aside till the mixture begins to rise (2-3 hours]. Then boil water in a steaming vessel.
Take some saucers, pour about 1 ½ ladles of the mixture in each saucer. Steam for 20 to 25 minutes on high heat.
Eat with sorpotel or as a tea-time snack.
Soft-Boiled Eggs in the Microwave
Category: breakfast-and-brunch
By Chef Glen

After reading numerous articles on the subject of soft-boiled eggs, I came up with a recipe that gave consistent results that you will enjoy.

Ingredients:
water
2  eggs
½ teaspoon salt

Directions:
Fill a bowl with warm water and place cold eggs into the bowl, to keep from cracking when you cook them. Fill a microwave-safe bowl with water; add salt. Microwave on high power to boil, 1 to 1 1/2 minutes. Place warm eggs into the bowl of hot water and cover the bowl with plastic wrap. Place the bowl of covered eggs into the microwave and microwave on 60% power for 1 1/2 minutes. Remove from the microwave and transfer eggs to a bowl of cool water to stop the cooking process. Peel and serve.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 eggs

Calories: 71.5
Fat: 5 g
Saturated fat: 1.5 g
Carbohydrates: 0.4 g
Sugars: 0.4 g
Protein: 6.3 g
Cholesterol: 186 mg
Sodium: 654.9 mg
Involtini Di Manzo


Ingredients:
olive oil, unsalted butter, carrots, onion, garlic cloves, parmesan cheese, all-purpose flour, dry white wine, bay leaf, diced tomatoes in tomato puree, prosciutto

Directions:
Sauté carrots, onion and garlic in 1 tbsp oil and 1 tbsp butter until carrots are tender. Season with salt and pepper and remove from heat. Let cool slightly, then stir in parmesan.
Season beef with salt and pepper. Place 2 tbsp of carrot mix in the middle of the wider end of each beef slice. Roll up slices starting at the wide end and tucking in the sides to enclose filling. Secure end with poultry laces or toothpicks.
Heat the remaining oil and butter over medium-high heat. Lightly dredge the beef rolls in flour. Add to pan and brown on all sides. Add the wine and scrape up the browned bits on the bottom. Carefully stir in the tomatoes and add the bay leaf. Cover and simmer until beef is cooked through about 5 to 10 minutes. Transfer the beef rolls to a plate and let rest.
Stir the peas and prosciutto into the sauce in the pan and simmer until the peas are heated through and sauce has slightly reduced. Season to taste.
Remove picks from beef rolls and drizzle the sauce over the rolls.
Caesar Chicken With Orzo


Ingredients:
boneless skinless chicken breast halves, chicken broth, water, orzo pasta, carrot, fresh coarse ground black pepper

Directions:
Heat oil in 10- inch skillet over medium high heat.  Cook chicken in oil about 10 minutes, turning once, until brown.  Romove chicken from skillet; keep warm.
Add broth and water to skillet; Heat to boiling.  Stir in pasta; Heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally, until pasta is tender.  Stir in frozen vegetables and dressing.  Add chicken.  Sprinkle with pepper.
Heat to boiling; reduce heat to low.  Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is no longer pink when center of thickest pieces are cut.
Spiked Spiced Berries


Ingredients:
fresh strawberries, fresh blueberries, sweet marsala wine, nutmeg, ground cinnamon, powdered sugar, fresh raspberry, fresh blackberries

Directions:
Clean and slice strawberries into ½” pieces and place in a large bowl.
Wash blueberries, drain and add to bowl.
Add wine and spices.
Sprinkle with powdered sugar and stir to dissolve and distribute.
Refrigerate at least 2 hours prior to serving, stirring it up periodically to redistribute the juices and any powdered sugar that may have settled to the bottom. Just prior to serving, mix in raspberries and blackberries.
Serve berries in a bowl or ladle onto pound cake.
Super Easy Fruit Dip
Category: appetizers-and-snacks
By CARMEN FREYER

This is a fruit dip that's very easy! Blend your favorite yogurt flavor with frozen whipped topping and dip! I use slices of Granny Smith, Golden and Red delicious apples, white & red grapes, orange sections, strawberries, kiwi fruit and pineapple chunks for a platter.

Ingredients:
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container yogurt

Directions:
In a medium bowl, blend the whipped topping and yogurt. Chill in the refrigerator 30 minutes before serving.

Prep time: 5 mins
Total time: 35 mins
Yields: 16 ounces

Calories: 26.7
Fat: 1.9 g
Saturated fat: 1.6 g
Carbohydrates: 2.1 g
Sugars: 2.1 g
Protein: 0.5 g
Cholesterol: 0.4 mg
Sodium: 6.7 mg
Lentil Stew With Pumpkin or Sweet Potatoes


Ingredients:
brown lentils, onion, garlic cloves, bay leaf, saffron, turmeric, cilantro, salt, ground ginger, carrot, squash, sweet potatoes, tomato paste, fresh ground pepper, parsley

Directions:
Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil.
Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender.
Discard the cilantro bundle, taste and adjust seasonings.
Just before serving, stir in the parsley.
Fresh Orange Juice
Category: drinks
By CHELSEASKINGIRL

In response to a request about how to make fresh squeezed orange juice. It takes a little work, but it tastes much better than orange juice from concentrate.

Ingredients:
4  oranges

Directions:
Lightly smack each orange on the counter. Cut each one in half. Squeeze into a glass. You may also use a citrus reamer to do this. If you want less pulp, use a hand juicer with a strainer.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 1/2 cups

Calories: 49.6
Fat: 0.2 g
Carbohydrates: 11.5 g
Sugars: 9.3 g
Dietary fiber: 0.2 g
Protein: 0.8 g
Sodium: 1.1 mg
Rolo Cookies


Ingredients:
flour, baking soda, white sugar, brown sugar, butter, vanilla, eggs

Directions:
*7-8 packages.
Combine flour, cocoa and baking soda.
In another bowl, beat sugar and butter; add vanilla and eggs.
Stir in mixture of flour and cocoa.
Chill the dough for 1 hour, then shape about 1-1/2 teaspoons of dough around a Rolo, making sure it is completely covered.
Place cookies on ungreased cookie sheet and chill for 1 hour.
Bake 7-8 minutes at 375 degrees.
Cool on wire rack.
Optional:  When cool, drizzle with melted white chocolate and garnish with a nut.
Easy Pumpkin Cake


Ingredients:
instant vanilla pudding, pumpkin puree, water, eggs, cinnamon

Directions:
Combine all ingredients and beat about 2 minutes., Turn into a greased and floured 9 X 13 pan., Bake in 350 degree oven about 40 minutes., Frost with a cream cheese icing.
Easy Indian Curried Lamb
Category: world-cuisine
By mn

Very tender and delicious. Can be simmered on stove top or placed in slow cooker for 6 to 8 hours. Add water for more sauce.

Ingredients:
3 tablespoons canola oil
1  onion, finely chopped
4 cloves garlic, crushed
½ teaspoon cumin seeds, or to taste
1 pound lamb stew meat, cubed
3 tablespoons tomato paste
2 teaspoons ground coriander
2 teaspoons salt, or to taste
2 teaspoons garam masala
1 ½ teaspoons ground turmeric
1 teaspoon red chile powder, or to taste

Directions:
Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 242.5
Fat: 15.6 g
Saturated fat: 2.5 g
Carbohydrates: 8.1 g
Sugars: 2.8 g
Dietary fiber: 2.3 g
Protein: 18.1 g
Cholesterol: 53.5 mg
Sodium: 1305.4 mg
Creamy Macaroni 'n' Cheese


Ingredients:
onion, low-fat cheddar cheese, fresh parsley, fat-free evaporated milk, 2% fat cottage cheese, Dijon mustard, salt, pepper

Directions:
In a microwave-safe bowl, cover and microwave onion on high for 2 minutes or until tender; drain.
You could just caramelize the onions in a skillet on the stove top if you don't want to stink up the microwave.
Add the macaroni, cheddar cheese and parsley.
In a bowl mix the milk, cottage cheese, mustard, salt, and pepper.
Mix until it is well combined and somewhat smooth.
Stir into macaroni mixture.
Pour into a 1 1/2 quart casserole coated with nonstick cooking spray.
Bake, uncovered at 350°F for 20- 25 minutes or until lightly- browned.
Burnt cheese bits are good.
Butter Crusted Beer Bread


Ingredients:
self rising flour, fresh parsley, sugar, beer, butter

Directions:
Mix flour, parsley and sugar on low for 1 minute.
Add beer and continue to mix for another minute or until beer is thoroughly incorporated Pour batter into lightly greased loaf pan.
Pour melted butter on top.
Bake for 45-55 minutes at 350 degrees.
Let stand 10 minutes before serving.
Milchreis (German Rice Pudding)


Ingredients:
white rice, sugar, milk, salt, vanilla beans

Directions:
Mix the rice, sugar and salt in a large saucepan.  Stir in the milk and cream, and add the whole piece of vanilla bean. Place over medium heat and bring to a boil, stirring often.
Reduce heat and simmer the rice for 30 minutes, or until soft and milk/cream mixture becomes thick. Stir often.
Scratch out vanilla seeds and stir into pudding. Discard vanilla bean pod.
Serve warm with cinnamon and sugar or fruit compote, or both.
Holiday Peanut Butter Whiskey Balls
Category: desserts
By NicoleMcmom

Boozy, sweet, and rich, these whiskey balls are the perfect sweet bite with a kick. The peanuts and peanut butter bring out the peanut butter in the whiskey and offer a savory complement to the sweet sugar and cookies. Store in an airtight container for up to 2 weeks.

Ingredients:
1 (11 ounce) box vanilla wafers
1 cup unsalted peanuts
1 ¼ cups powdered sugar, divided
½ cup peanut butter whiskey
3 tablespoons honey
2 tablespoons peanut butter
¼ teaspoon kosher salt
2 tablespoons unsweetened cocoa powder

Directions:
Process vanilla wafers in a food processor into fine crumbs; transfer to a large bowl. Process peanuts in food processor until finely chopped; add to the crumbs. Stir 1 cup powdered sugar, whiskey, honey, peanut butter, and salt into crumb-peanut mixture. Form mixture into twenty 1 1/2-inch balls. Whisk together cocoa and remaining powdered sugar in a shallow dish. Roll each whiskey ball in cocoa mixture to lightly coat. Chill for 15 to 20 minutes before serving.

Prep time: 15 mins
Total time: 30 mins
Yields: 20 whiskey balls

Calories: 181.5
Fat: 7.6 g
Saturated fat: 1.5 g
Carbohydrates: 23.7 g
Sugars: 10.7 g
Dietary fiber: 1.2 g
Protein: 2.9 g
Sodium: 79.9 mg
Thai-Inspired Caesar Salad Recipe


Ingredients:
romaine lettuce hearts, cilantro, chicken breast, onion, garlic, peanut butter, mayonnaise, water, fish sauce, sugar

Directions:
Thinly slice half a white onion and marinate it with the Italian dressing.
Hard boil 4 eggs. Cool, then peel the eggs. Separate the yolks from the whites. (Chop the whites up and add them to the salad.].
Make the dressing: Mash the egg yolks in a bowl. Add the garlic, peanut butter, mayonnaise, water, fish sauce, and Italian dressing. Stir well to combine. It should be a smooth sauce, with very little lumps. Add the marinated onions to the dressing. Add in the sugar, a little at a time, until it reaches the desired balance of sweet to tart.
Lightly toss the lettuce, egg whites, cilantro,  and fried won ton noodles together with the dressing. Add the chicken if using.
Plate on serving plates & drizzle with the dressing.
Simple and Easy Coq au Vin
Category: world-cuisine
By Casey Rawson

I always make this meal for dinner parties - it looks and tastes like it takes all day to prepare, but it's actually quite simple. The best part is that all the work is done before your guests arrive! Serve over rice or mashed potatoes.

Ingredients:
3 tablespoons extra-virgin olive oil
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 cup milk
2 pounds skinless, boneless chicken breast halves
1 (8 ounce) package button mushrooms, sliced
2 cups halved baby carrots
1  onion, chopped
2 cups red wine
2 cups low-sodium chicken broth, or as needed
2 teaspoons Italian seasoning
½ teaspoon dried rosemary
salt and ground black pepper to taste

Directions:
Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in the milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated. Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot. Mix mushrooms, carrots, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables. Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 514.2
Fat: 12 g
Saturated fat: 2.7 g
Carbohydrates: 44.9 g
Sugars: 7.1 g
Dietary fiber: 3.7 g
Protein: 40.1 g
Cholesterol: 90.7 mg
Sodium: 391.2 mg
Tasty Tofu Veggie Scramble


Ingredients:
extra firm tofu, nutritional yeast, turmeric, garlic powder, low sodium soy sauce, vegetable broth, green bell pepper, cremini mushroom, garbanzo flour

Directions:
In a medium bowl, crumble the tofu and add nutritional yeast, turmeric, garlic powder, and soy sauce and stir to mix (mashing with a fork helps incorporate all the flavors into the tofu]. Set aside.
Add just enough of the broth (set the rest aside] to cover the bottom of a large skillet and heat for one minute over medium heat. Add the tofu mixture and peppers, onions, mushrooms. Cook for 5-8 minutes or until vegetables reach desired tenderness, adding more vegetable broth as needed.  If using garbanzo bean flour, add in just at the end to thicken up any excess liquid and add some creaminess to the scramble.
Minced Prawn Curry Balls


Ingredients:
garlic cloves, fresh ginger, green chili, onion, turmeric, ground black pepper, salt, egg, butter, parsley

Directions:
In a food processor put the prawns, garlic ginger, chilli, onion, turmeric, pepper and salt. Give a quick blitz. DO NOT LIQUIDIZE THE INGREDIENTS, chop them and mix.
Add the egg and mix.
Form the mixture into balls the size of a golfball. Coat with breadcrumbs. Refrigerate for half an hour.
Melt the butter in a pan and fry the prawn balls till golden, drain on kitchen paper and serve garnished with the chopped parsley.
Easy Taco Salsa Chicken  Breasts


Ingredients:
chicken breasts, salt, salsa, cheddar cheese, sour cream

Directions:
Coat each chicken breast with about 1 tablespoon of taco seasoning and a pinch of salt (if using].
Heat oil in a skillet over medium heat add in breasts and brown on both sides.
Place the brown chicken into a shallow baking dish (I use an 8x8-inch dish for 4 breasts].
Pour the salsa over the chicken pieces.
Bake at 350 degrees for about 25 minutes, or until chicken is done.
Remove from oven, and sprinkle with the grated cheddar cheese.
Place back in oven, and bake for another 5-6 minutes, or until the cheese is melted.
Serve topped with cold sour cream.
Delicious!
Beet & Kale Salad


Ingredients:
kale, beet, carrot, green onion, flax seed, red bell pepper, broccoli, alfalfa sprout, olive oil, apple cider vinegar, tamari, tahini, garlic, dried oregano, dried basil

Directions:
Prepare vegetables and put to the side.
Blend all dressing ingredients in a blender and pour over vegetables and toss untill evenly coated.And it's VEGAN!
Hearty Sausage Supper


Ingredients:
kielbasa, carrots, water, black pepper, lemon juice, parsley

Directions:
In a large skillet, combine the kielbasa, potatoes, carrots, water and black pepper.
Bring to a boil; reduce heat.
Cover, simmer 10-15 minutes, or until vegetables are tender.
Stir in lemon juice.
Sprinkle with parsley.
Serve hot.
Roasted Chili and Portabello Quesadillas


Ingredients:
portabella mushrooms, olive oil, medium cheddar, monterey jack cheese, flour tortillas

Directions:
Roast chilis in the oven or on the grill, seed, chop and set aside., Saute mushrooms in olive oil till tender., You can brush them with oil and grill them whole, then chop., On a skillet over medium high heat, sprinkle 1 tortilla with cheese., Top cheese with mushrooms and chilis., Top with another tortilla., Heat both sides til crisp., Cut into triangles and serve warm., We like to dunk into sour cream, guacamole or salsa.
Chilli, Garlic and Brazil Nuts Snack


Ingredients:
butter, garlic clove, chili powder, flaked sea salt, brazil nut

Directions:
Melt butter in a heavy based pan., Add garlic, chilli and salt and stir over medium heat for 1 minute., Toss brazil nuts in and continue to stir for 1-2 minutes., Drain on paper towel and allow to cool.
Turkey Tacos


Ingredients:
ground turkey, onion, tomatoes and green chilies, ground cumin, oregano

Directions:
Crumble and brown turkey with onion and drain., Stir in tomatoes, cumin, garlic salt and oregano., Cook until mixture is warmed through., Spoon into taco shells., Garnish with cheese, lettuce, sour cream and fresh cut up cilantro if you want.
Cinnamon Apple Syrup
Category: side-dish
By Lauren

Apples simmered with sugar and cinnamon.. makes a great sundae topping over vanilla ice cream, or as a pancake topping!  Adjust cinnamon and sugar to taste.

Ingredients:
2  tart apples - peeled, cored, and sliced
½ cup white sugar
1 tablespoon ground cinnamon
2 tablespoons water

Directions:
In a saucepan, combine the apples, sugar, cinnamon and water. Stir to dissolve sugar, and bring to a boil. Reduce the heat to low, and simmer for 10 minutes, or until apples are soft and syrup has thickened. Serve over pancakes or ice cream.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 136.9
Fat: 0.1 g
Carbohydrates: 35.9 g
Sugars: 32.2 g
Dietary fiber: 2.6 g
Protein: 0.2 g
Sodium: 1.1 mg
Dilly Smoked Salmon Potato Stacks #5FIX


Ingredients:
smoked salmon, fresh dill, creme fraiche, sour cream, olive oil

Directions:
Pat dry potatoes.  In a large skillet heat 1/4 cup olive oil over medium heat.  Add hash browns in an even layer and push down with spatula.  Cook 8-10 minutes on first side.  Flip hash browns and push down again to form even layer.  Cook an additional 7-8 minutes on the second side till golden brown.  Set aside.
Finely mince most of the dill.  Leave a couple sprigs out for garnish.  Add minced dill to creme fraiche or sour cream until combined.
To assemble:  Divide hashbrowns into 16 even piles and top with thin piece of smoked salmon, 1 tablespoon dill creme fraiche and garnish with dill sprig.
Makes 16 appetizer portions.