xiaoxl/recipe_data huggingface dataset:
Spinach-Stuffed Chicken Breasts


Ingredients:
olive oil, onion, frozen chopped spinach, fresh rosemary, salt, black pepper, mozzarella cheese, boneless skinless chicken breast halves

Directions:
Prepare grill.
In medium sized skillet heat 1 tbsp oil over medium high heat.
Add onion and red pepper; saute 5 minutes.
Add spinach, 1 tsp rosemary, 1/2 tsp salt and 1/4 tsp pepper; cook 3 minutes.
Remove from heat; let cool slightly.
Stir in cheese.
For rub, in small cup, combine 1 tbsp oil, 2 tsp rosemary, 1/2 tsp salt, 1/4 tsp pepper.
In each breast, cut a pocket horizontally through thicker side.
Fill each with 3-4 tbsp spinach stuffing.
With 2 toothpicks, secure pocket closed.
With fingers, spread rub on both sides of each chicken breast.
Grill 10-12 minutes per side or till thermometer registers 170.
Lemony Orzo-Veggie Salad With Chicken


Ingredients:
orzo pasta, lemon zest, fresh lemon juice, extra virgin olive oil, kosher salt, minced garlic clove, honey, fresh ground black pepper, English cucumber, red bell pepper, green onion, fresh dill

Directions:
Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper], stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill]; toss gently to combine. Sprinkle with cheese.
Carrot and Coriander (Cilantro) Soup


Ingredients:
onion, ground coriander, cilantro, potato, carrot, fresh coriander, cilantro

Directions:
Heat the oil in a large pan, add the onion, then fry for 5 minutes until softened.
Stir in the ground coriander/cilantro and potato, then cook for 1 minute.
Add the carrots and stock, bring to the boil, then reduce the heat.
Cover and cook for 20 minutes until the carrots are tender.
Tip into a food processor with the fresh coriander/cilantro.
Then blitz until smooth (you may need to do this in two batches].
Return to the pan, taste, add salt if necessary, then reheat to serve.
One Pan Pesto Pork Chop


Ingredients:
roasted cashews, roasted garlic, olive oil, fresh basil, salt, salt, pepper, oregano, dried basil, broccoli floret

Directions:
Take 1/4 cup roasted cashews, 1 head roasted garlic, 1 cup fresh basil, and 1 tsp of salt and combine in a food proccessor slowly adding in 2 tbsp of olive oil until everything comes together.  This will be your pesto.
Next saute 1/2 of a white onion in 1 tbsp grape seed oil until it becomes translucent.
Place 4 pork chops into the pan on medium high heat for about 4 min.
Season the pork with 1/2 tbsp oregano, 1 tsp dried onion, 1 tbsp dried basil, and 1/2 tbsp italian seasoning.
Flip your pork after 4 min and add in 1 cup of water and the broccoli.
Cook pork chops until done, top with the prepared pesto and enjoy!
Ethan's "Hungry Man's Cast Iron" Meatloaf
Category: main-dish
By angela77

This meatloaf is now considered our family recipe for the perfect meatloaf! With a little of this and a little of that, it yields just the right amount to satisfy even the pickiest of eaters! No more soggy meatloaves! Making plenty of leftovers is key for this delicious meatloaf! Something new to add to your recipe box! Yummy for any occasion!

Ingredients:
4 ½ pounds ground beef
1 ½ cups Italian bread crumbs
2 (4.5 ounce) packages noodle soup mix (such as Lipton® Soup Secrets®)
1 (8 ounce) can tomato sauce (such as Hunt's®), divided
4  eggs
1  yellow onion, chopped
½ cup ketchup
½ (4 ounce) packet saltine crackers, crumbled
2 tablespoons Worcestershire sauce, divided
1 tablespoon barbeque sauce
2 teaspoons steak sauce (such as A1®)
2 teaspoons salt
2 teaspoons ground black pepper, divided
1 ½ teaspoons garlic powder, divided
1 teaspoon onion powder, divided
½ teaspoon cayenne pepper

Directions:
Place a large cast iron skillet in the oven. Preheat oven to 375 degrees F (190 degrees C). Combine ground beef, Italian bread crumbs, noodle soup mix, 1/2 the tomato sauce, eggs, onion, ketchup, cracker crumbs, 1 tablespoon Worcestershire sauce, barbeque sauce, steak sauce, salt, 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder in a large bowl; mix well. Mix remaining tomato sauce, 1 tablespoon Worcestershire sauce, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and cayenne pepper in a small bowl until topping is smooth. Remove skillet from the oven. Place ground beef mixture in skillet, smoothing the top. Spread topping over beef. Bake in the preheated oven until beef is mostly cooked through, about 1 hour 30 minutes. Remove from oven and drain off grease. Return to the oven and continue cooking until meatloaf juices run clear and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 1 hour more. Remove meatloaf from oven and allow to cool for 15 minutes before serving.

Prep time: 25 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs 10 mins
Yields: 12 servings

Calories: 520.3
Fat: 26.2 g
Saturated fat: 9.7 g
Carbohydrates: 33 g
Sugars: 7.2 g
Dietary fiber: 2 g
Protein: 36.6 g
Cholesterol: 187.5 mg
Sodium: 1884 mg
Kickback Brisket


Ingredients:
yellow onion, garlic clove, olive oil, beer, ketchup, sugar, ground black pepper, liquid smoke flavoring, Worcestershire sauce, boneless beef brisket

Directions:
Preheat oven to 325 degrees.
Saute onion and garlic in olive oil in a frying pan until nicely browned. Remove.
In 13 x 9-inch baking or roasting pan, add onion and garlic mixture, Lipton Onion Mushroom Soup Mix blended with beer, ketchup, liquid smoke, Worcestershire, sugar and pepper.
Add brisket; turn to coat.
Loosely cover with aluminum foil and bake 3 hours or until brisket is tender.
ABC Dip (Almond-Bacon-Cheddar)


Ingredients:
bacon, mayonnaise, onion, salt

Directions:
"Combine all the ingredients well and put in a serving bowl, Use as a dip or spread for crackers or chips."
Easy Bread Machine Pizza Crust


Ingredients:
warm water, olive oil, flour, salt, parmesan cheese, active dry yeast

Directions:
Add all ingredients to bread pan in the order given., Select dough cycle., Add water if too dry. A little at a time., After dough cycle is complete, roll dough or stretch to fit pizza pan., We sprinkle our dough pan with cornmeal but its just an option., No need to let dough rest again just start loading up with sauce and toppings., Bake pizza at 450 for 15-20 minutes., Enjoy!
Classic Delicious New York Cheesecake


Ingredients:
graham cracker crumbs, cream cheese, eggs, sour cream, butter, sugar, vanilla

Directions:
Preheat oven to 450 degrees.
To make the crust, mix graham crackers crumbs, butter, and 2 tablespoons of sugar in bowl.
Press mixture in bottom and sides of 9 inch springform pan.
In mixing bowl, beat cream cheese and remaining sugar for 2 minutes.
Add eggs and vanilla to mixture and mix until well blended.
Then stir or fold in sour cream.
Pour mixture in crust filled pan and bake for 10 minutes.
Then reduce to 200 degrees to bake for 45 minutes.
From here the cheese cake just needs to be chilled, but I recommend doing the following step if you have a few extra hours- Leave in warm oven, once you turn it off but leave door slightly open.
Let sit and cool for 2 hours and remove from oven.
Remove sides from pan and chill in refrigerator.
Pan Fried Pork Chops


Ingredients:
all-purpose flour, cornstarch, center-cut pork chops

Directions:
Mix flour, cornstarch and garlic salt., Sprinkle pork chops with salt and pepper., Dredge chops in flour mixture and shake off excess., Pour enough oil into large skillet to reach depth of 1/2" to 1"., Heat oil to 350 degrees., Fry chops in oil until golden about 5 minutes per side., Note: I found they cooked much quicker., Avoid overcooking or they will be dry.
Buco (young Coconut) Pie


Ingredients:
water, cornstarch, sugar, coconut, vanilla

Directions:
Preheat oven to 375 degrees F.
Put the 1/4 cup water and cornstarch into a saucepan and mix with a spoon to combine.
Stir in the coconut water and sugar and bring to a boil.
Cook, stirring constantly, over medium to low heat until thick.
Add the shredded buco and vanilla and cook 3 more minutes.
Cool buco mixture slightly and put into piepan that has been lined with bottom pie crust.
Top with upper pie crust, seal edges and flute decoratively.
Brush with slightly beaten egg white to glaze (some will be left over- do not use more than necessary], and make a few cuts in the top crust to let steam escape.
Bake at 375 degrees 25 to 30 minutes, or until the crust is golden brown.
Crab Risotto - Kani Zosui -


Ingredients:
cooked rice, eggs, scallion, mirin, salt, light soy sauce, ginger juice, nori

Directions:
Discard white tendons from crabmeat, and flake meat into pieces.
Beat eggs.
Chop scallion.
Place dashi and seasonings in a pot, bring to a boil.
Add rice and crabmeat.When it boils for the second time, turn heat down to medium, and cook for 2-3 minutes.
Add genger juice, and pour in beaten eggs in a circular motion.
When egg is half done, cover and remove from heat.
Transfer to soup bowls, and sprinkle with nori.
Best Creole Shrimp and Okra Gumbo


Ingredients:
flour, onion, celery, garlic cloves, green pepper, tomato paste, tomatoes, okra, shrimp, shrimp, smoked sausage, water, bouillon, sugar, parsley, bay leaves

Directions:
Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear. Add tomato paste and a cup of water.  Add okra and tomatoes. Cook slowly, adding all the water and shrimp stock -a little at a time. Stir in sugar &  creole seasoning. Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary.
Add the shrimp ,sausage, parsley and the bay leaves. Cook another 30 minutes to an hour, adding seasoning to taste. Serve over boiled or steamed rice.
Company Chicken Pasta Salad with Grapes
Category: salad
By MARBALET

This is a special treat to fix for your guests. Enjoy it with some hot garlic bread, if desired.

Ingredients:
2 cups small seashell pasta
3 ½ cups chopped poached chicken breast meat
½ cup diced celery
1 cup seedless green grapes, halved
salt to taste
¼ teaspoon ground white pepper
⅓ cup mayonnaise
½ teaspoon curry powder
¼ teaspoon ground cumin
2 tablespoons rice vinegar
1 tablespoon white sugar

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain. In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve. In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture. Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.

Yields: 4 to 6 servings

Calories: 481.9
Fat: 20.2 g
Saturated fat: 4.1 g
Carbohydrates: 41.9 g
Sugars: 9.7 g
Dietary fiber: 2.1 g
Protein: 33.3 g
Cholesterol: 79.1 mg
Sodium: 156.9 mg
Easiest Ever Fish Marinade
Category: main-dish
By LYNN

The easiest and tastiest fish marinade ever! Best on halibut, mahi mahi, or orange roughy.

Ingredients:
⅓ cup soy sauce
⅓ cup vegetable oil
⅓ cup bourbon whiskey
4 (4 ounce) fillets halibut

Directions:
In a shallow dish, mix the soy sauce, vegetable oil, and bourbon whiskey. Place the halibut fillets in the dish, and marinate 30 minutes in the refrigerator. Preheat the grill for high heat. Lightly oil the grill grate. Place halibut on the grill, and discard marinade.  Cook 5 minutes on each side, until easily flaked with a fork.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 servings

Calories: 343.4
Fat: 20.7 g
Saturated fat: 3.2 g
Carbohydrates: 1.6 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 24.7 g
Cholesterol: 35.9 mg
Sodium: 1263.1 mg
Poached Chicken Portuguese


Ingredients:
olive oil, scallion, garlic cloves, tomatoes, red wine vinegar, bay leaf, ground cloves, Worcestershire sauce, powdered saffron, pepper, boneless skinless chicken breast halves

Directions:
In a large frying pan, heat oil over medium heat. Add scallions and cook until lightly browned, about 3 minutes.
Add garlic and hot pepper sauce; cook 1 minute.
Add tomatoes, vinegar, bay leaf, cloves, Worcestershire sauce, saffron and pepper. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes.
Place chicken on top of sauce, cover, and simmer 15-20 minutes until chicken is tender and cooked through.
Fluffy Seafood Fritters


Ingredients:
small shrimp, flour, baking powder, salt, egg, milk

Directions:
Sift flour, baking powder and salt into bowl.  Add egg and sufficient milk to make a smooth batter.
Stir fish (or prawns] into batter.
Lightly oil frypan.  Pour approximately 1/4 cup batter onto hot frypan base and cook over moderate heat until golden.
Turn and cook other side.
Fresh Fruits Flambe


Ingredients:
butter, brown sugar, oranges, grapefruits, pineapple chunks, fresh strawberries, Grand Marnier, cognac

Directions:
Melt the butter in a flambe pan., Add sugar and stir over medium heat until the mixture begins to caramelize., Add the orange and pineapple juice and bring to a boil., Add the pieces of fruit and stir to blend well with the caramel., Pour in the Maraskina, Grand Marnier and Cognac and flame., Allow the liquid to thicken slightly, but do not overcook the fruit.
Chef John's Mushroom Gravy
Category: side-dish
By Chef John

Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf.

Ingredients:
¼ cup butter
1 (16 ounce) package sliced mushrooms
salt to taste
¼ cup all-purpose flour, or as needed
1 quart beef stock
1 pinch ground black pepper to taste
1 pinch fresh thyme leaves, to taste

Directions:
Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes. Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 6 servings

Calories: 132.6
Fat: 8.7 g
Saturated fat: 5.1 g
Carbohydrates: 8.9 g
Sugars: 3.2 g
Dietary fiber: 1.3 g
Protein: 5.7 g
Cholesterol: 20.3 mg
Sodium: 63.1 mg
Shenandoah Chicken


Ingredients:
chicken breasts, green bell pepper, red bell pepper, yellow bell pepper, onions, rice

Directions:
Heat a large skillet to medium high and add half of oil.
Saute peppers and onions until tender crisp. I like mine to slightly caramelize on the edges. Remove and set aside.
Add rest of oil to skillet and add chicken, sprinkle with Creole seasoning.
Note: The amount of seasoning you use is going to depend on the heat level of the spice blend you have and how hot you like it. I season the chicken until it is slightly more spicy than I like it because the sweet and sour sauce  along with the pepper/onion mixture greatly cuts the spice. But by all means, go conservative, you can always add more later.
Brown the chicken until cook and no longer pink.
Add the peppers and onions back in and then the sauce.
Cook until sauce is heated through.
Taste and add more Creole seasoning if necessary.
Easy Roasted Pork
Category: meat-and-poultry
By Denise Jo Garner

Delicious, easy pork roast that everyone raves about.

Ingredients:
⅔ cup packed light brown sugar
¼ cup cinnamon applesauce
1 ½ teaspoons ground ginger
2 pounds boneless pork loin roast

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag. In a small bowl, blend brown sugar, applesauce, and ginger. Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top. Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 402.1
Fat: 19 g
Saturated fat: 6.6 g
Carbohydrates: 26.4 g
Sugars: 25.5 g
Dietary fiber: 0.2 g
Protein: 29.9 g
Cholesterol: 95.3 mg
Sodium: 83.4 mg
Scambled Egg Skillets


Ingredients:
eggs, milk, salt, ground pepper, butter, margarine, garlic

Directions:
In a med bowl beat together eggs, milk, salt, and pepper with a wire whisk or fork.  In a 6 1/2 inch skillet melt butter over med heat; add garlic and cook until soft.  Pour in egg mixture.  Cook over med heat, without stirring, until mixture begins to set on the bottom and around edge.
With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath.  Continue cooking over med heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist.  Remove from heat and serve.
Shrimp Pil-Pil - Rachael Ray


Ingredients:
extra virgin olive oil, garlic cloves, crushed red pepper flakes, large shrimp, salt, flat leaf parsley

Directions:
In a large, heavy skillet, heat the olive oil over medium-high heat.
Add the garlic, crushed red pepper, and paprika, and cook for 30 seconds, stirring constantly.
Season the shrimp with salt, add them to the skillet, and cook until opaque, 1 to 2 minutes on each side.  Remove from the heat; stir in parsley.
Transfer the shrimp mixture to a bowl and serve with bread for dipping and mopping.
Chocolate Surprise Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, butter, light brown sugar, granulated sugar, granulated sugar, eggs, vanilla, pecans, white chocolate chips

Directions:
Preheat oven to 375°F.
Combine flour, cocoa, baking powder and baking soda in medium bowl; set aside.
Beat butter, brown sugar and 1/2 cup granulated sugar with electric mixer at medium speed until light and fluffy; beat in eggs and vanilla.
Gradually add flour mixture and 1/2 cup pecans; beat well.
Cover dough; refrigerate 15 minutes or until firm enough to roll into balls.
Place remaining 1/2 cup pecans and 1 tablespoons sugar in shallow dish. Roll tablespoonful of dough around 1 caramel candy, covering completely; press one side into nut mixture.
Place, nut side up, on ungreased cookie sheet. Repeat with additional dough and candies, placing 3 inches apart.
Bake 10 to 12 minutes or until set and slightly cracked. Let stand on cookie sheet 2 minutes.
Transfer cookies to wire rack; cool completely.
Place white chocolate chips in a small resealable plastic freezer bag; seal bag.
Microwave at MEDIUM (50% power] 2 minutes. Continue microwaving in one minute intervals at 50% power until melted.
Knead bag until chocolate is smooth. Cut off tiny corner of bag; drizzle chocolate onto cookies.
Let stand about 30 minute or until chocolate is set.
Oven Baked Beef or Pork Steak With Tangy Sauce


Ingredients:
onions, fresh garlic, barbecue sauce, low sodium soy sauce, brown sugar

Directions:
Set oven to 350 degrees F.
Grease a roasting pan or baking dish.
Heat oil in a large skillet.
Season the beef or pork steak with with salt and pepper, then brown on both sides.
Place into the prepared pan and top with the onion slices.
In a bowl mix the BBQ sauce, soy sauce and garlic (if using] then pour over meat in the pan.
Cover tightly with foil then make a couple of slits in the foil with a sharp knife to allow steam to escape.
Cook until meat is fork-tender, about 1 hour (might take more or less time depending on the thickness].
Artichoke Pesto Flounder With Asiago Crust


Ingredients:
flounder fillets, asiago cheese, parmesan cheese, flour, olive oil, water-packed artichoke hearts, sun-dried tomatoes packed in oil, pine nuts, garlic clove, dried basil, salt, olive oil

Directions:
To make the pesto, put the artichokes, tomatoes, pine nuts, garlic, basil, and salt in a food processor. Puree the ingredients while slowly adding the olive oil. Reserve the pesto in a container, refrigerate if not using right away.
Combine both cheeses with the tablespoon of flour and shake up well in a zip top bag.
Put half of the cheese mixture in a pie plate.  Add the other half when you have used up the first half (I found that this keeps the cheese from getting gummed up].
Lightly beat the egg whites and pour into a pie plate.
Heat two tablespoons of oil in a 12-inch non stick skillet over medium high heat until shimmering.
Pat the flounder fillets dry.  Slather both sides of the fish with the pesto.</>.
Brush egg whites over pesto slathered fish.
Dip both sides of the fish in the cheese mixture.
Place three fillets in skillet and cook for about four minutes.
Use a thin nonstick spatula the gently separate any cheesy edges that have melted together.
Carefully turn the fillets to the other side and cook for approx another 4 minutes (if your skillet is running very hot you might only need to cook for three minutes.]  The cheese should be golden brown.
For the second batch, wipe the pan out, add another two tablespoons of oil and cook as before.
Turtle Ice Cream Cake


Ingredients:
flour, pecans, brown sugar, oatmeal, margarine, vanilla ice cream

Directions:
Combine first 5 ingredients and spread on a cookie sheet in a thin layer.
Bake at 400 degrees until crumbs are golden.
Check often to prevent it from burning!
Crumble into 1-13 x 9 pan or 2-8x8 pans reserving some of the crumbs for the top.
Drizzle 3/4 cup caramel sauce on top of crumbs.
Scoop vanilla ice cream on top and spread evenly.
Drizzle the rest of the caramel sauce and top with the reserved crumbs.
Freeze until firm or overnight.
If storing for an extended time, cover well to prevent freezer burn.
Mexican Cucumber Salad
Category: salad
By ECUADORITA

A combination of cool and crunchy vegetables with a zap of crushed red pepper and other seasonings.

Ingredients:
1 medium cucumber, chopped
1 (8.75 ounce) can whole kernel corn, drained
1 (16 ounce) can stewed tomatoes, drained and sliced
1  green bell pepper, chopped
1  red bell pepper, chopped
2 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes
½ teaspoon garlic, minced
½ teaspoon cumin
¼ teaspoon dried cilantro
¼ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover, and chill at least 30 minutes before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 6 servings

Calories: 75
Fat: 1 g
Saturated fat: 0.2 g
Carbohydrates: 17 g
Sugars: 5.9 g
Dietary fiber: 2.9 g
Protein: 2.6 g
Sodium: 386.5 mg
Macaroni and Cheese Surprise


Ingredients:
ground beef, cheese

Directions:
Brown the meat and drain., Add spaghetti sauce and let simmer., Boil macaroni as directed on box., Drain macaroni and add back to pot., Add the cheese from the macaroni and cheese dinner., When the cheese is distributed, add the spaghetti sauce mixture., Mix well., Pour into 13x9 casserole dish., Cover the mixture with the Kraft singles., Bake at 375F for 10 minutes or until cheese is melted., Let stand for 5 minutes before serving.
Creamed Potato Soup


Ingredients:
potatoes, onion, green onions, garlic clove, butter, chicken broth, milk, salt, white pepper, nutmeg

Directions:
Cut potatoes into eighths, cut onions into eighths.  Coarsley chop the green onions.  Add along with the garlic to the butter in a heavy 3-quart saucepan.  Add onion to butter and saute for 1 minute  Add the potatoes and pour in the broth.
Simmer for 20 minute or until potatoes are tender.
Puree soup in food processor or blender in batches that will suit the size of the appliance you are using.
Add cream, milk, salt, pepper and nutmeg to soup.  Chill if served cold, reheat to servign temperature if served hot.
Garnish servings of hot soup with croutons, cold soup chopped chives.