xiaoxl/recipe_data huggingface dataset:
Swedish Spritz Cookies


Ingredients:
butter, sugar, egg, vanilla extract, flour, baking powder

Directions:
Cream the butter and sugar together in a large bowl.
Add egg, vanilla extract, and almond extract.  Mix well.
Sift together the flour and baking powder.
Add to the creamed mixture, and mix until smooth.
Do not chill.
If you want to color the dough, separate into portions and mix in a few drops of food coloring before forming cookies.  (For example, you can make green christmas trees, red hearts, yellow camels, etc.].
Fill cooky press with dough and force dough through the press.
You can sprinkle colored sugar on cookies before baking.
Bake cookies at 400 degrees (F] for 8-10 minutes.
Ultimate Birthday Cake Ice Cream


Ingredients:
sugar, vanilla extract

Directions:
If using eggs, you must cook in a double boiler first.  Simply add the milk, cream, egg yolks, and sugar and cook till temperature reaches 160 degrees.  Remove from heat and place in ice bath to cool.  When cooled, add vanilla and whisk in cake mix.  Mix well.
No egg version:  In large bowl, whisk all ingredients ( minus eggs, frosting and candy sprinkles] together till well mixed.
*Side Note:  Mix can be made ahead of time and kept in refridgerator till ready to use. Place in a 1 gallon container. Shake it up prior to freezing.
Pour into Ice Cream Maker:.
Freeze according to manufactures directions.  Approx 20 mins, check ice cream. When it begins to thicken, pour in candy sprinkles, and drop by tablespoon fulls, the frosting.  Continue to freeze till unit stops.  Immediately pour into freezer safe container and let "cure" in freezer, cover and wrap with plastic wrap.   Let freeze at least 4 hrs or overnight prior to serving.
To Serve:  Scoop into waffle cones or bowl.  Top with chocolate syrup and whipped topping.  And of course more candy sprinkles!
Toll House Shortbread Squares


Ingredients:
butter, margarine, granulated sugar, egg, vanilla extract, all-purpose flour

Directions:
Preheat oven to 350°F.
Beat butter and sugar until creamy.
Beat in egg and vanilla extract.
Gradually beat in flour.
Stir in 1 cup of the mini chips.
Press onto the bottom of ungreased 13x9 pan.
Bake for 30-33 minutes or just until top is light brown.
Immediately sprinkle with remaining chips.
Let stand for 5 minutes or until chips are shiny; then spread evenly.
Cool completely in pan on wire rack.
Cut into squares to serve.
Miss Pixie's Honey Crackle


Ingredients:
butter, sugar, honey

Directions:
Put all ingredients in a saucepan and boil., Simmer for about 4 minutes - stir till golden., Add rice bubbles., Press into buttered tin., Let it set for an hour or so.
Sweet and Spicy Roasted Almonds
Category: appetizers-and-snacks
By Butte Rat

Not your typical roasted almonds, these have a little kick of chili powder and the depth of more cinnamon than most recipes.

Ingredients:
1  egg white
1 teaspoon vanilla extract
3 cups whole almonds
½ cup white sugar
½ cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon chili powder
¼ teaspoon salt

Directions:
Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15-inch jelly roll pan. Combine egg white and vanilla in large bowl; beat until frothy. Add almonds and toss to coat. Pour almonds into a mesh strainer to drain excess liquid, 5 to 10 minutes. Return strained almonds to the bowl. Stir white sugar, brown sugar, cinnamon, chili powder, and salt together in a bowl. Sprinkle sugar mixture over almonds and toss to coat evenly. Spread coated nuts evenly onto prepared jelly roll pan. Bake, stirring every 20 minutes, until the seasoning clings to the almonds, about 1 hour. Allow to cool completely before storing in an air-tight container.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 3 cups almonds

Calories: 275.8
Fat: 18 g
Saturated fat: 1.4 g
Carbohydrates: 24.7 g
Sugars: 19 g
Dietary fiber: 4.4 g
Protein: 7.9 g
Sodium: 58.3 mg
Risotto Con L'aragosta (Lobster Risotto)


Ingredients:
sweet butter, onion, arborio rice, salt, black pepper, dry white wine, parsley, parmesan cheese

Directions:
In sauce pan saute onions in 2 tablespoons butter until tender., Add the rice and cook a minute of two, stirring constantly., Add wine and cook until absorbed., Add stock in stages, stirring until rice is between al dente and tender/creamy., Cut lobster tail into chunks and add to rice., Cook until lobster is cooked through., Add remaining butter, Old Bay seasoning and grated cheese., Sprinkle with parsley.
Healthy Everybody Awesome Cake


Ingredients:
Ener-G Egg Substitute, warm water, cider vinegar, baking powder, canola oil, vanilla-flavored soymilk, vanilla extract, sugar, carob powder, beet, confectioners' sugar

Directions:
Preheat oven to 350 degrees F.
Beat together egg replacer, water, vinegar, and baking powder until light and foamy.
Add oil, soymilk, vanilla extract, and sugar and beat until blended.
Add rice flour and carob powder gradually and beat.
Fold in beets and pour into greased pan.
Optional: before putting into oven, sprinkle sliced almonds over top of batter.
Bake for 45 minutes at 350 or until an inserted pick comes out clean.
Dust with confectioner's sugar.
Roasted Easter Ham
Category: main-dish
By DOJAGRAM

Fresh roasted ham is coated with an easy glaze of mustard and maple syrup. Great for an Easter buffet.

Ingredients:
1 (5 pound) bone-in ham
⅓ cup prepared yellow mustard
⅓ cup maple syrup
2 tablespoons brown sugar
2 teaspoons onion powder

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Rinse the ham and pat dry with paper towels. Place the ham in a shallow roasting pan. In a small bowl, mix together the mustard, maple syrup, brown sugar and onion powder. Coat the ham entirely with the glaze using a spoon or brush. Roast the ham uncovered for 2 hours in the preheated oven, or until heated through. Let it rest for about 15 minutes before carving to keep it from drying out.

Yields: 10 servings

Calories: 603.7
Fat: 42.4 g
Saturated fat: 15.1 g
Carbohydrates: 10.6 g
Sugars: 9.1 g
Dietary fiber: 0.3 g
Protein: 42.4 g
Cholesterol: 127.2 mg
Sodium: 3013.8 mg
Tuna and Chickpea Salad
Category: salad
By krissy g.

Light and refreshing tuna salad that can be eaten as a main dish or served with pita chips as an appetizer. For meatier salad, add one more can of undrained tuna. You can also add drained, chopped artichoke hearts.

Ingredients:
1 (5 ounce) can Italian tuna packed in olive oil, undrained
1 (16 ounce) can chickpeas (garbanzo beans), drained
1 (2.25 ounce) can black olives, chopped
¼ cup chopped Italian (flat-leaf) parsley
½  red onion, chopped
lemon, juiced
¼ cup crumbled reduced-fat feta cheese, or more to taste
salt and ground black pepper to taste

Directions:
Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.

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

Calories: 227.1
Fat: 4.9 g
Saturated fat: 1.6 g
Carbohydrates: 29.7 g
Sugars: 0.9 g
Dietary fiber: 5.9 g
Protein: 17.4 g
Cholesterol: 15 mg
Sodium: 700.8 mg
Peppered Pork Tenderloin


Ingredients:
lemon pepper, cayenne pepper

Directions:
Trim off excess fat and discard.
Mix spices together and rub over the tenderloin.
Place in a shallow roasting pan.
Bake at 425 degrees for 45-55 minutes or until internal temperature reads 155 degrees.
Let roast rest for 5 minutes before slicing.
Creamy Fruit Topping


Ingredients:
cream cheese, honey, cinnamon, nutmeg, bagel

Directions:
Beat cream cheese, honey and spices with a high-speed mixer until all ingredients are well combined and fluffy. Stir in dried fruit.
Spread desired amount on a hot toasted bagel. Store the rest covered in refrigerator up to 1 week.
Makes 1 1/3 cups.
Apple Crumble


Ingredients:
apples, raisins, cinnamon, oats, whole wheat flour, salt, honey

Directions:
Preheat oven 350*.
Combine first four ingredients in a shallow oiled 1 quart dish. Combine next four ingredients into a crumb mixture and cover the apples. Mix apple juice with honey (heat if necessary] and pour over crumbs.
Bake 30-40 minutes until apples are fork tender.
English Apple Chutney


Ingredients:
cooking apples, onions, celery, malt vinegar, tomato puree, white sugar, bay leaves, star anise, mixed spice, salt, ground black pepper, ground cinnamon, ground ginger, mixed herbs, English mustard, salt

Directions:
Before preparing the apples put everything else into a medium size pan and bring to the boil, stir well then lower heat to simmer.
Grate apples onto a plate in order to catch juice (no need to peel] and place into a large pan, discarding the apple cores.
Once finished add everything that’s on the boil in the medium pan to the large pan with the apples in it.
Bring to the boil, lower heat and simmer until thick and dark brown, approx 30 minutes to 1 hour, stirring from time to time and making sure it doesn’t stick especially towards the end.  Chutney is ready when it has reduced by approx 1/3.
Remove bay leaf, star anise and chilli(s] if using and jar immediately whilst still hot.
Will keep for 1 month in the fridge or can be processed and canned for over 1 year (see home page and look for the canning link].
Try adding a spoonful to stews and gravies or blend equal parts tomato puree with chutney in a food processor and put into squeezy bottles for a fruity ketchup the kids will love.  Cheese on toast never tasted better so try mixing with grated cheese and grill until the cheese bubbles.
Ham, Cheese and Herb Baguette


Ingredients:
active dry yeast, warm water, honey, unbleached white flour, salt, olive oil, ham, pork, parmesan cheese, fresh rosemary, dried rosemary, fresh thyme, dried thyme, fresh sage, dried sage, black pepper

Directions:
Place the yeast in a large mixing bowl.  Mix in the warm water and honey and set aside in a warm spot for about 10 minutes, or until the yeast is dissolved and begins bubbling. (If the yeast does not bubble it is probably dead. Begin again, using fresh yeast.] Gradually sift the flour and salt into the yeast mixture, stirring constantly until the dough begins to pull away from the sides of the bowl.
Sprinkle some flour over a working surface and gently knead the dough for several minutes.  Cut the dough in half and roll out one half into a rectangle (like a rectangular pizza] about 14 inches by 10 inches. Brush the dough with 1 1/2 tablespoons of the olive oil. Scatter half the ham over the surface, pressing it gently into the dough. Sprinkle half the cheese on top and scatter half the herbs and a generous grinding of fresh black pepper over the dough.  Using your hands, gently roll the dough lengthwise, into the shape of a long cigar. Lightly seal the edges of the dough.  Place in a well greased French bread pan (or on a well-greased cookie sheet] and cover with a clean tea towel.
Make the second loaf.
Preheat the oven to 450 degrees F.
Place the two loaves of bread in a dry warm spot and let them sit, covered, for 15 minutes.
Just before baking, lightly brush the loaves with the remaining 1 tablespoon of olive oil.  Place in the middle shelf of the hot oven and bake 20 to 25 minutes, or until the bread has a golden brown crust and sounds hollow when tapped on the bottom.
Pumpkin Chip Muffins
Category: bread
By FRANNYJ

This is a yummy muffin recipe that has become an annual tradition, especially for fall and Halloween class parties. Especially tasty when they are still warm, these pumpkin muffins are full to brimming with chocolate chips!

Ingredients:
4  eggs
2 cups white sugar
1 (15 ounce) can pumpkin
1 ½ cups vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 12 cup muffin pans, or line with paper baking cups. Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil. In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans. Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 24 - muffins

Calories: 327.1
Fat: 18.9 g
Saturated fat: 4.9 g
Carbohydrates: 39 g
Sugars: 25 g
Dietary fiber: 2 g
Protein: 3.6 g
Cholesterol: 31 mg
Sodium: 246 mg
Bananas Foster French Toast Casserole


Ingredients:
light brown sugar, unsalted butter, salt, dark rum, bananas, 1% low-fat milk, eggs, vanilla, salt, ground cinnamon, sugar

Directions:
Using a small sauce pan, melt butter.  Add brown sugar and salt.  Stirring until sauce starts to bubble lightly.  Remove from heat and add rum and liqueur.  Set aside.
Mix together milk, eggs, vanilla, almond extract, salt, cinnamon & sugar.
Butter a 13 x 9 baking dish, layer the sliced banana's and drizzle with sauce.  Layer half of the bread, all of the chocolate morsels and top with remaining bread.  Pour egg mixture over bread.  Cover with plastic wrap and gently press down on the top to make sure the bread gets to adsorb the egg mixture.  Place in the refrigerator overnight.
Let stand at room temperature 30 mins prior to baking.  Preheat oven to 350°F and bake 45-60 minutes  Allow to cool for 5 mins before serving.
Iron Skillet Baked Potatoes
Category: side-dish
By ANTILOPE

These potatoes are baked cut-side-down in a cast iron skillet. This results in a potato with a slightly golden brown crust on the cut side and a delicious, roasted flavor. Potatoes can be served with sour cream, shredded cheese, etc.

Ingredients:
4 tablespoons canola oil
¼ teaspoon dried rosemary
⅛ teaspoon seasoned salt
4 medium potatoes, scrubbed and sliced length-wise

Directions:
Pour canola oil evenly into the bottom of a room-temperature, 10-inch cast iron skillet. Sprinkle rosemary and seasoned salt evenly over the canola oil. Place potatoes, cut-side down, in 1 layer in the bottom of the skillet. Press down on potatoes so cut-side is coated in canola oil. Place the cold skillet into a cold oven. Preheat the oven to 400 degrees F (200 degrees C). Bake until potatoes are easily pierced with a fork, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 288.1
Fat: 14.2 g
Saturated fat: 1.1 g
Carbohydrates: 37.3 g
Sugars: 1.7 g
Dietary fiber: 4.7 g
Protein: 4.3 g
Sodium: 41.5 mg
Simple Lemon Cake
Category: desserts
By BakingTwins

This simple lemon cake is perfect for picnics and parties. It's moist and soft.

Ingredients:
1 cup white sugar
½ cup butter
2  eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
¾ cup milk
1 tablespoon lemon zest
1 tablespoon lemon juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract. Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 9-inch square pan

Calories: 254.1
Fat: 10.7 g
Saturated fat: 6.4 g
Carbohydrates: 35.8 g
Sugars: 21.1 g
Dietary fiber: 0.6 g
Protein: 3.9 g
Cholesterol: 63.1 mg
Sodium: 172.7 mg
Stuffed Cabbage
Category: main-dish
By Barb

This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.

Ingredients:
1 large head cabbage
1 pound lean ground beef
1  egg, beaten
1  onion, finely diced
¾ cup cooked white rice
salt and pepper to taste
1 (10.75 ounce) can  condensed tomato soup

Directions:
Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves. Preheat oven to 350 degrees F (175 degrees C). Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up. Mix together the soup with a 1/2 can water; pour over stuffed cabbage. Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.

Prep time: 10 mins
Cook time: 1 hr
Total time: 13 hrs 10 mins
Yields: 8 servings

Calories: 248.4
Fat: 13.1 g
Saturated fat: 5.1 g
Carbohydrates: 19.6 g
Sugars: 8.3 g
Dietary fiber: 4.3 g
Protein: 14 g
Cholesterol: 65.8 mg
Sodium: 287.9 mg
My Grandma's Shoo-Fly Pie
Category: desserts
By D. Stultz

Classic Pennsylvania Dutch recipe. Grandma's loving attention not included!

Ingredients:
1 (9 inch) pie shell
1 cup molasses
¾ cup hot water
¾ teaspoon baking soda
1  egg, beaten
1 ½ cups all-purpose flour
1 cup packed brown sugar
¼ cup shortening

Directions:
Preheat oven to 400 degrees F (200 degrees C). To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell. To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer. Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.

Yields: 1 9-inch pie

Calories: 455.4
Fat: 12.5 g
Saturated fat: 2.6 g
Carbohydrates: 83.4 g
Sugars: 50.2 g
Dietary fiber: 0.8 g
Protein: 3.9 g
Cholesterol: 23.3 mg
Sodium: 253 mg
Dark Chocolate Hot Cocoa
Category: drinks
By Aurora

I was messing around in my kitchen one day and was craving hot cocoa. Since I only had dark chocolate on hand, I used that, and for a festive touch added cinnamon. Pour into a mug and top with whipped cream or marshmallows, if desired. Serve hot.

Ingredients:
1 cup whole milk
1 ½ teaspoons brown sugar, or to taste
2 ounces dark chocolate (such as Moser Roth® 85% Dark Chocolate), or to taste
1 tablespoon heavy whipping cream, or more to taste
1 pinch ground cinnamon, or more to taste

Directions:
Heat milk in a saucepan over medium heat until just before boiling, 3 to 4 minutes. Add brown sugar and stir until dissolved, about 1 minute. Stir dark chocolate into milk until melted, 2 to 3 minutes. Remove saucepan from heat and stir cream and cinnamon into milk mixture.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 cup

Calories: 493
Fat: 28.2 g
Saturated fat: 16.5 g
Carbohydrates: 57 g
Sugars: 17.8 g
Dietary fiber: 1 g
Protein: 11 g
Cholesterol: 44.8 mg
Sodium: 120 mg
Pork Chop Potato Bake


Ingredients:
potatoes, all-purpose flour, milk, salt, pepper, butter

Directions:
Mix salt, pepper and flour together in a bowl; set aside.
Brown the pork chops in oil until just brown on both sides (do not cook through] and place them in the bottom of 9x13 inch casserole dish.
Place a layer of raw sliced potatoes on top of chops.
Sprinkle 1/2 of the flour mixture over top.
Add another layer of potatoes.
Sprinkle remaining flour mixture over top.
Pour the hot milk and melted butter over the potatoes.
Bake at 350°F for one hour.
ENJOY!
Dubai Lemonade


Ingredients:
lemons, mint leaf, sugar

Directions:
"The directions were to blend this until your ears ring."
Mahi Mahi with Coconut Rice and Mango Salsa
Category: world-cuisine
By SYRAH4689

A Caribbean-inspired dish with dimensions of sweet, spice and tanginess. Delicious!

Ingredients:
2 tablespoons olive oil
1 ½ teaspoons soy sauce
2 teaspoons lemon juice
1 clove garlic, crushed
2 teaspoons red pepper flakes
1 teaspoon fresh ground black pepper
½ teaspoon minced fresh ginger root
2 tablespoons chopped green onion  (Optional)
salt to taste
4 (4 ounce) mahi mahi fillets
2 cups uncooked jasmine rice
2 cups water
1 cube chicken bouillon
1 tablespoon butter  (Optional)
¾ (14 ounce) can coconut milk
2 tablespoons white sugar
1 ½ teaspoons butter  (Optional)
1 ½ tablespoons white sugar
1 ½ cups fresh mango, cubed

Directions:
Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour. Preheat the oven's broiler and set the oven rack in the middle of the oven. Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk. While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil. Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 807.9
Fat: 28.9 g
Saturated fat: 18.2 g
Carbohydrates: 107 g
Sugars: 20.6 g
Dietary fiber: 3.8 g
Protein: 30.9 g
Cholesterol: 93.8 mg
Sodium: 548.6 mg
Banilla Ice Cream (Raw Food)


Ingredients:
bananas, peanut butter, vanilla, sea salt

Directions:
Requires preparation!  Make sure to freeze the bananas ahead of time!
Add all ingredients to blender and process until smooth. Pour into bowl and put in freezer to set (about 15 minutes works].
Restaurant-Style Prime Rib Roast
Category: main-dish
By Barbara Conrad

This rib roast recipe took years to formulate. It makes the most out of this cut of meat. It is perfect for any special occasion.

Ingredients:
1 (14 pound) roast-ready prime rib roast (ribs cut off and tied to roast)
¾ cup all-purpose flour
2 teaspoons freshly ground black pepper
2 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon celery seed

Directions:
Remove prime rib from refrigerator and allow the meat to come to room temperature, about 3 hours depending on the size of the roast. Preheat oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil. Unwrap the roast and place onto roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl. Coat the roast all over with the flour mixture. Roast in preheated oven until cooked to your desired degree of doneness; about 4 1/2 hours (20 minutes a pound) for medium-rare. Roast to an internal temperature of 120 degrees F (49 degrees C)  for medium-rare; 130 degrees F (54 degrees C) for medium; or 140 degrees F (60 degrees C) for well done. When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30  minutes to 1 hour before slicing.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 5 hrs 40 mins
Yields: 1 prime rib roast

Calories: 870.4
Fat: 73.4 g
Saturated fat: 31.1 g
Carbohydrates: 5.7 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 43.5 g
Cholesterol: 170.6 mg
Sodium: 457.8 mg