xiaoxl/recipe_data huggingface dataset:
Radish Top Soup
Category: soups-stews-and-chili
By LAURA NASON

This is an easy recipe that uses an unlikely part of a vegetable we love to eat. It's thick and rich, and so hearty. I recommend eating it with a loaf of crusty bread!

Ingredients:
2 tablespoons butter
1 large onion, diced
2 medium potatoes, sliced
4 cups raw radish greens
4 cups chicken broth
⅓ cup heavy cream
5  radishes, sliced

Directions:
Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth. Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 165.5
Fat: 9.3 g
Saturated fat: 5.5 g
Carbohydrates: 17.9 g
Sugars: 3.1 g
Dietary fiber: 3.2 g
Protein: 3.8 g
Cholesterol: 31.6 mg
Sodium: 688.1 mg
Marco's Shrimp Aguachile


Ingredients:
kosher salt, cactus leaves, limes, juice of, English cucumber, serrano chili, shrimp, pomegranate seeds

Directions:
For the grilled cactus leaves:
Heat a cast-iron pan over high heat. Put the salt directly on the pan and grill the cactus leaves until golden brown on both sides, about 5 minutes. Dice 1 cactus leaf and reserve for garnish.
For the aguachile:
In a blender, blend the choconostle, lime juice, cucumber and chile to a coarse puree. Season with salt and pepper. Set aside. To assemble the dish, divide the cactus leaves among 4 plates. Lay the shrimp on the cactus leaves and top with the aguachile. Garnish with pomegranate seeds and diced grilled cactus leaves.
Cook's Notes:
Choconostle is a small, acidic and slightly sweet fruit shaped like a lychee. You can substitute with Asian pears, mango or honeydew. You can also skip it completely and add herbs like cilantro, chives and parsley.
Cactus leaves tastes like cucumbers and lime. If you cannot find it, you can still serve the shrimp aguachile without the cactus leaves.
Chicken and Greens in Coconut Milk


Ingredients:
chicken, garlic cloves, ginger, coconut milk, greens, squash

Directions:
Remove the skin from the chicken and lightly brown in the oil with 1 clove of the garlic.
Add 1/2 cup or so of the coconut milk, the ginger, and the remaining garlic. Simmer for about 15 minutes.
Skin and cut the squash into cubes. Add to chicken. Simmer for about 15 more minutes.
Add the greens and let simmer for about 5-10 more minutes, depending on which green you use.
Season to taste with salt & pepper.
Serve over rice.
Easy Pan Con Tomato


Ingredients:
olive oil, tomatoes, garlic, salt

Directions:
Cut thick slices from loaf of bread and toast both sides lightly under the broiler.
Drizzle 1 side of bread slices generously with olive oil.
Cut a very ripe tomato in half.  Rub it over the toasted bread, squeezing gently and leaving juice and pulp.
Sprinkle generously with garlic salt (or minced garlic and salt].
Reheat gently under broiler and serve.
Turkish Beet Soup


Ingredients:
beets, water, beef, onions, tomatoes, lemon juice, sugar, salt, pepper, eggs

Directions:
Peel beets; grate; put in water with stew beef, chopped onion, and stewed tomatoes.
Cook for 1 hour until stew meat is tender.
Add lemon juice, sugar, salt and pepper.
Cook for 30 minutes more.
Beat one egg in bottom of 4 separate bowls.( i did this but had to microwave the egg and i wouldnt add again ].
Pour soup over the egg slowly; serve at once.
Choose Your Crust Creamy Cheesecake


Ingredients:
all-purpose flour, sugar, butter, vanilla, graham cracker crumbs, sugar, butter, cream cheese, white sugar, flour, pure vanilla extract, eggs, heavy cream

Directions:
Choose A Crust-.
New York Style Crust:.
Combine first two ingredients, cut in butter until mixture is crumbly.
Add egg yolk and vanilla.
Blend thoroughly.
Pat dough on sides and bottom of 10 inch springform pan.
Bake at 350 degrees about 8 minutes or until golden brown.
Let Cool.
Graham Cracker Crust:.
In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar.
Press remaining mixture firmly into bottom and sides of a 10 inch pie pan.
Bake at 350 degrees oven 10 minutes, until lightly browned.
Filling:.
Combine flour and sugar and set aside.
Beat 1 egg at a times, very slowly, into the softened cream cheese.
Very slowly, add the flour/sugar, then the vanilla, and cream.
If necessary, speed up the beating until VERY creamy.
Pour batter into a 10 inch (preferably non-stick] springform pan.
Bake at 500 degrees (DO NOT PREHEAT OVEN!]for exactly 10 minutes.
Then reduce oven to 200 degrees. (DO NOT OPEN OVEN DOOR AT ANY POINT].
Bake for 1 hour.
Turn off oven (STILL DON'T TOUCH THAT OVEN DOOR].
LET SIT FOR AT LEAST 6 HOURS, OR OVERNIGHT.
Then, refrigerate for at least 2-3 hours.
This is a time temperature sensitive recipe. The cheesecake may crack when cooling, but this is easily concealed with a fresh whipped cream topping or strawberries/blueberries.
This will last in fridge for well over a week, if kept airtight.
Cranberry Ginger Pudding


Ingredients:
butter, caster sugar, eggs, self raising flour, gingerroot, orange, juice and zest of, ground ginger, fresh cranberries, dried cranberries

Directions:
Heat the oven to 350°F.
Line a 9inch tin with baking parchment.
Cream together the butter, sugar and beat in the eggs one by one.
Fold in the flour and the ground ginger.
Stir in the chopped stem ginger, the orange zest and juice, the fresh and dried cranberries.
Turn into the tin and bake for 35-50 minutes until an inserted skewer comes out clean.
Serve hot or cold (or make in advance and reheat].
Roasted Garlic Puree


Ingredients:
garlic cloves, olive oil

Directions:
preheat oven to 375*F., wrap garlic cloves in aluminum foil package and cook for 1 hour in oven., remove cloves from foil and peel., puree garlic in food processor, add olive oil and blend until incorporated., store garlic puree in glass jar with tight-fitting lid., refrigerate., use in preparation of sauces or with meats.
Cissy's Put-Back Potatoes (Kids Cooking)


Ingredients:
baking potatoes, milk, cheese, butter

Directions:
Preheat oven to 400 degrees. Wash the potatoes well, prick some holes in it with a fork and rub it all over with a little oil. Then place it right on the oven rack (no pan] and bake for 45 to 60 minutes. You can tell when they are done by grabbing one with an oven mitt. (This might be a job for your grown-up assistant.] When they are squeezable, they are done.
Turn the oven down to 350 degrees and take the potatoes out of the oven when they are all done and wait a little bit for them to cool, then cut them in half and scoop the potato out into a bowl. You’re going to need it.
Save 1/2 cup of the cheese to sprinkle on top of the potato before it goes in the oven. Mix the rest of the cheese, the milk and the salt and pepper with the potato. Add the butter.
Use a masher or mixer but do it when the potato is still a little warm.
Put your potato-sand cheese mixture back into the potato skin you saved (it won't really fit but that's OK]. Put the potatoes in a baking pan, sprinkle the rest of the cheese on top of the potatoes and put back into the oven for 20 minutes at 350 degrees.
The potatoes are done when the cheese melts. Have your adult assistant help with some mitts to take the pan out of the oven.
Boat Shrimp


Ingredients:
butter, shrimp, onion, salt, basil, flour, vinegar

Directions:
"Grab a cast iron pan; set it on the stove. Melt butter on medium-high heat. Add shrimp and onion; stir while cooking until shrimp are coated. Sprinkle on spices to taste. Sprinkle on flour; turn and coat shrimp. Add enough water to make gravy. Add vinegar. Serve over rice."
Avocado Toast (Vegan)
Category: everyday-cooking
By Carolyn Monroe

This is a delicious, healthy, hearty breakfast recipe. If you are not vegan, you can add fried eggs to your toast for a delicious vegetarian meal.

Ingredients:
4 slices whole-grain bread
1  avocado, halved and pitted
2 tablespoons chopped fresh parsley
1 ½ teaspoons extra-virgin olive oil
½  lemon, juiced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder

Directions:
Toast bread in a toaster or toaster oven. Scoop avocado into a bowl. Add parsley, olive oil, lemon juice, salt, pepper, onion powder, and garlic powder; mash together using a potato masher. Spread avocado mixture into each piece of toast.

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

Calories: 169.7
Fat: 10.1 g
Saturated fat: 1.5 g
Carbohydrates: 16.8 g
Sugars: 2.1 g
Dietary fiber: 5.5 g
Protein: 4.9 g
Sodium: 429.6 mg
Spicy Vegetable Couscous


Ingredients:
pine nuts, onion, ground cumin, fresh ginger, ground ginger, chickpeas, red capsicum, spinach, zucchini, carrot, tomatoes, tomato paste, wine, cracked pepper, couscous, water

Directions:
Place pine nuts in frying pan and toast lightly for 1 minute.
Add onion, chilli sauce, cumin and ginger and stir over a high heat for 5 minutes or until onions are soft.
Add chickpeas, capsicum, spinach, zucchini, and carrot, and stir-fry for 4 minutes.
Add remaining ingredients and cook for 4 minutes longer or until vegetables are soft.
Meanwhile prepare couscous.
Place couscous in a serving bowl, pour on boiling water, cover and set aside for 3 minutes.
Use a fork to rake the couscous to separate grains.
Top with vegetable mixture.
Armenian Spinach Plum Salad


Ingredients:
plums, spinach, cucumbers, red onion, parsley, pistachios, fresh lemon juice, oregano, garlic, dry mustard, pepper

Directions:
Combine spinach, cucumber, onion, parsley, pistachios, and plums in a salad bowl.
Combine dressing ingredients.
Pour dressing over salad mixture and toss well to blend.
Steamed Vegetable Medley


Ingredients:
cauliflower florets, carrot, red onion, fresh mushrooms, margarine, lemon juice, dried basil, dried marjoram

Directions:
Place the cauliflower, carrots and onion in steamer basket., Cover and steam over boiling water for 10 minutes., Add mushroom and steam 5 minutes more or until vegetables are just tender., Meanwhile, melt margarine., Add lemon juice, basil and marjoram., To serve, place vegetables in serving bowl., Pour lemon mixture over vegetables and toss to coat.
Gluten-Free Tropical Oatmeal Cookies


Ingredients:
potato starch, buckwheat flour, baking soda, baking powder, salt, banana, unsalted butter, dark brown sugar, egg, vanilla, oats, sweetened flaked coconut, dried mango

Directions:
Whisk first 4 ingredients together; set aside.
Combine wet (next 5] ingredients with a hand mixer on low.
Increase speed to high and beat until fluffy and the color lightens.
Stir the flour mixture into the banana mixture until no flour is visible.
Now add remaining ingredients; stir to incorporate.
Fill cookie scoop with dough.
Drop 2-inches apart onto baking sheet lined with parchment paper.
Bake 11-13 minutes in a preheated 350* oven, until golden but still moist.
Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
Enjoy!
Garlic Roast Chicken With Rosemary and Lemon


Ingredients:
boneless skinless chicken breasts, garlic cloves, fresh rosemary, extra virgin olive oil, lemon, dry white wine, chicken broth

Directions:
Preheat oven to 450 degrees.
Cut chicken into large chunks, arrange chicken in a baking dish.  Zest and juice the lemon.  Add lemon zest, garlic, rosemary, olive oil, and grill seasoning to chicken, and stir to coat.
Roast 20 minutes.
Add wine and lemon juice to the dish and combine with pan juices, then spoon over cicken.
Return to oven and turn oven off, let stand 5 minutes in oven.
Spoon juices over chicken and serve.
Apple-Banana Fruit Leather


Ingredients:
bananas, applesauce

Directions:
Blend ingredients in blender until pureed., Dry in dehydrator for 7 1/2 hours at 125 degrees.
Chai Shortbread


Ingredients:
all-purpose flour, salt, ground cardamom, ground cinnamon, ground cloves, fresh ground black pepper, powdered sugar, butter

Directions:
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper], stirring well with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy.
Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly]. Sprinkle dough with 1 tablespoon ice water; toss with a fork.
Divide dough in half. Shape dough into 2 (6-inch-long] logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.
Preheat oven to 375°.
Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife.
Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.
Deep Dark Old Recipe Bran Muffins
Category: bread
By LorrieT1

Ever wanted to make the really dark bran muffins that have more bran than flour in them? This recipe has been in the family for years and has the date 1910 on the original paper the recipe was written on!!  You will NOT be disappointed. Instead of raisins, try using dates, prunes, figs, blueberries, or nuts.

Ingredients:
2 ½ cups wheat bran
1 ½ cups sifted all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
2  eggs
1 ½ cups buttermilk
½ cup white sugar
¼ cup molasses
2 ½ tablespoons vegetable shortening, melted
½ cup chopped raisins

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside. Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 18 muffins

Calories: 135.6
Fat: 3 g
Saturated fat: 0.8 g
Carbohydrates: 26.8 g
Sugars: 11.9 g
Dietary fiber: 3.9 g
Protein: 3.8 g
Cholesterol: 21.5 mg
Sodium: 265.8 mg
Spinach  Madeline


Ingredients:
spinach, butter, flour, onions, evaporated milk, pepper, salt, celery seed, garlic powder, Worcestershire sauce, cheddar cheese, butter

Directions:
make roux with butter  and flour, add spice., add stock and milk., whisk  until smooth, add cheese., whisk, add worcestershire, whisk., add jalapeno, whisk, add spinach, stir., can cool down at this point., to bake turn into a greased  casserole, top with crackers, pour butter  over top., bake 350 for30 minutes  until browned  and bubbly.
Main Dish Macaroni Salad
Category: salad
By Jill M.

A nice dish to bring to a barbecue.  Can be made the night before, but keep the tomatoes out until a couple hours before serving.

Ingredients:
1 cup mayonnaise
¼ cup grated Parmesan cheese
¼ cup chopped parsley
2 tablespoons milk
1 clove garlic, minced
2 cups corkscrew pasta
1 ½ cups diced ham
2 cups halved cherry tomatoes

Directions:
Cook pasta in a large pot of boiling water until al dente.  Drain, rinse, and drain once more. Set aside. In a large bowl, combine mayonnaise, grated cheese, parsley, milk, and garlic.  Mix well.  Stir in pasta, ham, and tomatoes.  Chill several hours.

Yields: 6 to 8 servings

Calories: 342.2
Fat: 28.7 g
Saturated fat: 5.3 g
Carbohydrates: 14.2 g
Sugars: 0.6 g
Dietary fiber: 1 g
Protein: 7.8 g
Cholesterol: 29.1 mg
Sodium: 555.7 mg
Dijon Roasted Potatoes
Category: side-dish
By France C

The Dijon mustard provides a slight tang that really kicks these potatoes to the next level! These are a family favorite at our house.

Ingredients:
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 clove garlic, minced
¼ teaspoon thyme
¼ teaspoon rosemary
salt and ground black pepper to taste
5  red potatoes, cut into 1-inch pieces

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan. Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan. Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 98.3
Fat: 6.8 g
Saturated fat: 1 g
Carbohydrates: 8.6 g
Sugars: 0.5 g
Dietary fiber: 0.9 g
Protein: 1 g
Sodium: 135.7 mg
Crushed Pineapple Fruitcake
Category: desserts
By Carol

This is a very good cake for Christmas. Do not double this recipe.  You don't need to age this cake.

Ingredients:
¾ cup butter
1 cup white sugar
2  eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon almond extract
3 cups golden raisins
½ cup red candied cherries
1 cup candied mixed fruit peel
1 (15 ounce) can crushed pineapple with juice

Directions:
Line an angel food pan with parchment paper and brush with melted butter. Cream butter or margarine, and then beat in sugar.  Beat in eggs one at a time, beating well after each addition. Stir in extract.  Mix in flour, baking powder, and salt.  Stir in raisins, cherries, pineapple, and mixed peel.  Cover bowl and let sit at room temperature, 8 hours to overnight. Bake at 300 degrees F (150 degrees C) for 2 1/2 hours with a pan of hot water placed on the lowest rack of your oven during baking.  Brush warm cake with some melted butter.

Prep time: 15 mins
Cook time: 2 hrs 30 mins
Total time: 10 hrs 45 mins
Yields: 1 tube cake

Calories: 400
Fat: 11 g
Saturated fat: 6.5 g
Carbohydrates: 75.1 g
Sugars: 40.1 g
Dietary fiber: 2.4 g
Protein: 4.1 g
Cholesterol: 52.7 mg
Sodium: 324 mg
Easy Punch
Category: drinks
By Donna

I served this at my grandmother's 90th birthday and everyone wanted the recipe. Use any flavor of drink mix. One variation is to freeze the punch overnight and then set it out an hour before the event.

Ingredients:
4 (0.13 ounce) packages unsweetened strawberry-flavored drink mix powder
2 (46 fluid ounce) cans pineapple juice
3 cups white sugar
4 quarts water
2 liters ginger ale

Directions:
In a large punch bowl combine drink mix, pineapple juice, sugar and water. Stir until dissolved. Stir in the ginger ale.

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

Calories: 89
Fat: 0.1 g
Carbohydrates: 22.4 g
Sugars: 20.8 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 15.4 mg
Chef John's Grilled Bacon Meatloaf Burgers
Category: main-dish
By Chef John

I love meatloaf, but not as much as I love meatloaf sandwiches. In fact, I'll make a meatloaf just for the leftovers. I'll fry the cold slice in a buttered pan until hot and crusty, and enjoy it on toast with ketchup. This recipe is basically that, plus bacon, in burger form.

Ingredients:
1  large egg, beaten
1 tablespoon ketchup
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon brown sugar
½ teaspoon onion powder
¼ teaspoon garlic powder
pinch dried thyme
cayenne pepper to taste
¼ cup plain bread crumbs
⅔ cup chopped cooked bacon
1 pound ground chuck beef (85% lean)

Directions:
Whisk egg, ketchup, Worcestershire sauce, salt, brown sugar, onion powder, garlic powder, thyme, and cayenne pepper together in a bowl. Add breadcrumbs and chopped cooked bacon. Crumble in the ground beef. Mix with your fingers until bacon and breadcrumbs are distributed evenly. Form mixture into 4 burgers with your wet hands. Cover with plastic wrap and refrigerate until chilled thoroughly, about 3 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place burgers on the grate and cook, turing occasionally, until firm and cooked to your desired doneness. An instant-read thermometer inserted into the center should read between 145 and 150 degrees F (63 degrees C). Let burgers rest for a few minutes before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 3 hrs 20 mins
Yields: 4 servings

Calories: 520.4
Fat: 37.7 g
Saturated fat: 14 g
Carbohydrates: 8.9 g
Sugars: 2.9 g
Dietary fiber: 0.6 g
Protein: 33.9 g
Cholesterol: 164.6 mg
Sodium: 1388.7 mg
Crab Imperial II
Category: main-dish
By Al P.

A tangy, rich crab dish that will be enjoyed by the family or by guest. Incorporate scallops and tiny shrimp to dress up the dish.

Ingredients:
1 pound crabmeat
½ cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon Old Bay Seasoning TM
½ teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon dry mustard
1  egg, beaten
¼ cup fresh bread crumbs
1 teaspoon paprika
3 tablespoons butter

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine crab meat, mayonnaise, lemon juice, Worcestershire sauce,   Seasoning, salt, cayenne pepper, dry mustard, and beaten egg..  Mix thoroughly. In an 8" pie dish, spread mixture and lightly coat the entire dish with bread crumbs. Then sprinkle the top with paprika.  Dot the dish with the butter. Bake in a preheated oven for 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 450.2
Fat: 33.7 g
Saturated fat: 9.4 g
Carbohydrates: 8.1 g
Sugars: 1.1 g
Dietary fiber: 0.7 g
Protein: 28.4 g
Cholesterol: 166.1 mg
Sodium: 1086.5 mg
Twisted Tuna Fish Sandwich


Ingredients:
tuna in water, mayonnaise, mustard, lemon juice, hard-boiled eggs, kosher salt, white pepper, Miracle Whip

Directions:
"While the eggs are boiling, mix drained tuna with mayonaise, mustard, lemon juice, relish, salt, pepper and paprika.  Fold peeled and smashed eggs into tuna mixture.  Place in refridgerator for 30 minutes for flavors to come together.  When ready to serve, spread a little of the miracle whip on the bread and toast.  Top toasted bread with tuna and serve with lays plain potato chips."
Ham With Spiced Cherry Sauce


Ingredients:
ham, water, dark sweet cherries, cinnamon, cornstarch, nutmeg, sugar, allspice, white vinegar, rose wine

Directions:
Place ham slices in baking dish.
Drain cherries and reserve syrup.
Combine cherry syrup in saucepan with cornstarch, sugar, vinegar, water and spices.
Cook over medium heat, stirring constantly, until thick and clear.
Add wine and cherries.
Pour over ham slices and bake at 350F 45 minutes.
Zuppa Di Porcini (Porcini Mushrooms Soup)


Ingredients:
porcini mushrooms, extra virgin olive oil, unsalted butter, parmigiano, eggs

Directions:
In a pot, heat extra virgin olive oil, butter and throw in sprig of nepitella. Add fresh porcini to the pot and let cook for a minute so that the mushrooms can absorb all the flavours.
Add a ladle of vegetable broth and allow porcini to cook for another minute or until the broth has been absorbed. Add salt and black pepper to season and pour in the remaining broth. Bring the soup to a boil and then lower the heat. Let simmer for half hour.
Before plating, add parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot.
Swirly Dogs


Ingredients:
ketchup, mustard

Directions:
Place rack in the center of the oven and preheat to 35.
Unroll the package of dough and separate to form 16 strips.  Start wrapping at one end of a hot dog using 1 strip and when it runs out overlap it with a second piece of dough so that the pieces stick together.  The dough will spiral around the hot dog and not completely cover it.
Place the wrapped hot dogs on an ungreased baking sheet.
Bake the hot dogs until they sizzle and the dough is light golden brown, 16-18 minutes.
Remove the pan from the oven and using a metal spatula, transfer the hot dogs to plates.
Serve at once with ketchup and mustard.