xiaoxl/recipe_data huggingface dataset:
Mizzmila's Italian Scramble


Ingredients:
eggs, flat-leaf Italian parsley, mozzarella cheese, parmesan cheese, crushed tomatoes, unsalted butter, Tabasco sauce

Directions:
In a medium bowl whisk eggs until light and frothy.
Add to the bowl of beaten eggs the following: chopped parsley, shredded mozzarella, Parmesan cheese, crushed tomatoes, hot/Tabasco sauce, salt(optional], and pepper(optional].
In a large non-stick saute pan melt butter over medium heat.
Add egg mixture to the saute pan.
Using a spatula, stir eggs sparingly until the mozzarella cheese is melted and the eggs are done to your desired consistency.
Serve with a fennel breakfast sausage, toast, and cappuccino.
Skillet Chicken Parmigiana


Ingredients:
boneless skinless chicken breast halves, parmesan cheese, egg, mozzarella cheese

Directions:
Flatten each chicken breast half to 1/4 inch thickness between sheets of plastic wrap or waxed paper.
Mix bread crumbs and Parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
Heat oil in 12 inch skillet over medium heat. Cook chicken in oil 10 to 15 minutes, turning once, until no longer pink in center.
Pour spaghetti sauce around chicken in skillet; heat until hot. Sprinkle mozzarella cheese over chicken.
Enchilada Lasagna
Category: meat-and-poultry
By jo&dre'smama

Perfect for dinner or potlucks.

Ingredients:
1 tablespoon vegetable oil
1  onion, chopped
3 cloves garlic, chopped
1 ¼ pounds ground turkey
1 (28 ounce) can enchilada sauce
1 (14.5 ounce) can diced tomatoes with lime juice and cilantro
1 (16 ounce) package small-curd cottage cheese
1  egg
1 tablespoon ground cumin
5 (6 inch) corn tortillas, halved
2 cups shredded Mexican cheese blend
cooking spray
1  green onion, diced

Directions:
Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in ground turkey; cook until no longer pink, about 5 minutes. Drain excess grease. Stir enchilada sauce and diced tomatoes into the pot. Simmer until flavors combine, about 20 minutes. Remove from heat. Preheat oven to 375 degrees F (190 degrees C). Mix cottage cheese, egg, and cumin together in a small bowl. Spread 1/3 of the turkey sauce in the bottom of an 8-inch baking dish. Cover with 1/2 of the corn tortillas. Spread 1/2 of the cottage cheese mixture on top. Sprinkle 1/3 of the Mexican cheese on top. Repeat layers once more, ending with remaining turkey sauce and Mexican cheese. Spray a large piece of aluminum foil with cooking spray; cover baking dish with aluminum foil. Bake in the preheated oven until bubbly, about 30 minutes. Remove aluminum foil and continue baking until top is browned, about 15 minutes. Cool for 15 minutes before serving. Garnish with green onion.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 428.3
Fat: 24.1 g
Saturated fat: 11.6 g
Carbohydrates: 22.1 g
Sugars: 3.9 g
Dietary fiber: 3.1 g
Protein: 31 g
Cholesterol: 120 mg
Sodium: 929.9 mg
Popeyes Bonafide Spicy Chicken (Copycat)


Ingredients:
frying chicken, fine sea salt, cayenne pepper, dry buttermilk, garlic powder, onion powder, white pepper, Accent seasoning, ground mustard, ground cumin, sweet paprika, eggs, white pepper, fine salt, fine sugar, Accent seasoning, all-purpose flour, shortening

Directions:
RINSE chicken pieces and blot; PLACE chicken into a 9 x 13 baking dish; COAT chicken well with contents of one 6-ounce bottle original Louisiana Hot Sauce, rubbing sauce well into skin of chicken.
MEASURE the all of the SEASONING ingredients into a resealable plastic container; SEAL container and shake well to blend; FUNNEL mixture into an empty, clean salt shaker; SPRINKLE the SEASONING evenly and generously on every side of marinated chicken; RUB mixture well into chicken; ALLOW chicken to marinate in seasoning for at least 2 hours, refrigerated and sealed.
BEAT 6 large eggs in a large bowl with 1 tablespoon white pepper, 1 teaspoon fine salt, 1 teaspoon fine sugar, and 1/2 teaspoon Accent seasoning; WHISK mixture in bowl vigorously until smooth.
ADD 3 cups all-purpose flour into a medium bowl for the DREDGING.
PLACE a cooling rack over a baking sheet and set aside.
REMOVE chicken from the marinating dish using tong; (1] DIP chicken into the BATTER until evenly coated; (2] COAT the chicken well in the DREDGING flour; PLACE chicken onto the rack over baking sheet.
REPEAT steps with remaining chicken pieces until all are battered and breaded (NOTE: IF THE FLOUR DREDGING BECOMES CLUMPY, SIFT IT THROUGH A SIEVE TO REMOVE CLUMPS BEFORE CONTINUING]; ALLOW breaded chicken to rest at least 15 minutes to absorb the breading.
ADD the manufacturer's recommended amount of deep-frying fat for deep-frying (100% beef tallow shortening or 70% Crisco Shortening with 30% Crisco Butter-Flavor Shortening]; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F, using a standard deep-fryer thermometer to gauge].
CAREFULLY lower each piece breaded chicken one at a time, into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time]; (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration]; FRY for 10 minutes; RAISE frying temperature to 375°F ; CONTINUE frying at the higher temperature for 5 minutes (return frying oil temperature to 315°F for each new batch].
BLOT chicken lightly to drain; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving; SERVE and enjoy!
Spinach and Potato Soup


Ingredients:
sour cream, sliced water chestnuts, green onions, mayonnaise, onion, chicken broth, potatoes, spinach, flour

Directions:
"Mix all ingredients together.  Place in a crockpot for 3 hours on high."
Runnin' Rebels Ranch Guacamole


Ingredients:
Hass avocadoes, red onion, fresh cilantro leaves, red bell pepper, anaheim chili, fresh lime juice, fresh ground black pepper

Directions:
In a medium bowl, using a fork or potato masher, mash the avocados until chunky.
Add the onion, cilantro, bell pepper, and chile.
In a small bowl, combine the lime juice and package of Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. Add to the avocado mixture along with the pepper and stir gently to combine.
Transfer the dip to a serving bowl and place a piece of plastic wrap directly on the surface of the guacamole, pressing to eliminate any air pockets (this will help keep the guacamole from turning brown].
Serve at room temperature
*NOTE*.
This dip is best when made within 8 hours of serving, but it can be prepared up to 1 day in advance. Cover and refrigerate. Remove from the refrigerator 30 minutes before serving, but keep covered until ready to serve.
Challah in a Hurry
Category: bread
By AnneElena Foster

Made with quick-rise yeast, this is a sweeter, richer challah that lends itself especially well to Rosh Hashanah or other holiday uses. It is  quicker and easier than a standard double-rise recipe, so it's great for those afternoons when you're in a challah of a hurry. Challah was meant to be torn and not sliced. B'tayevon!

Ingredients:
1 ½ cups warm water (110 degrees F/45 degrees C)
1 cup margarine, melted
¾ cup white sugar
3  egg, beaten
4 ½ teaspoons active dry yeast
1 teaspoon salt
7 ½ cups bread flour
1  egg, beaten
2 tablespoons poppy seeds  (Optional)
2 tablespoons sesame seeds  (Optional)

Directions:
In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs In a large bowl, mix together yeast, salt, and 7 cups of the flour. Gradually stir in liquid ingredients, and mix until dough holds together. Knead dough on a floured surface with remaining flour until smooth. Split the dough into 2 large pieces. Split the 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining beaten egg.  Add poppy or sesame seeds, if desired. Let rise in a warm place until doubled in size. Bake in a preheated 325 degree F(165 degrees C) oven for 20 to 30 minutes.

Yields: 2 braided loaves

Calories: 90.5
Fat: 7.2 g
Saturated fat: 1.3 g
Carbohydrates: 5.6 g
Sugars: 5.2 g
Dietary fiber: 0.3 g
Protein: 1.3 g
Cholesterol: 24.8 mg
Sodium: 157.4 mg
Chicken Pot Pie


Ingredients:
chicken broth, self-rising flour, milk, butter

Directions:
Spray a 9x13 dish with cooking spray.
Lay chicken on bottom of dish.
Mix soup with broth and pour over chicken.
Layer vegetagles on top of chicken and soup.
Stir the dough ingredients together and pour on top of everything.
Bake @ 350 degrees for approximately 1 hour.
Note: Depending on the size pie you want, you can add or sutract the amount of chicken and vegetables.
Pasta With Butternut Squash and Sage (Weight Watchers' Friendly)


Ingredients:
olive oil, green onions, fresh sage, dried porcini mushrooms, nutmeg, low sodium chicken broth, penne, parmesan cheese, fresh lemon juice

Directions:
Heat the oil in a 12” skillet over medium heat until shimmering.  Add the squash and cook, stirring occasionally, until spotty brown, 15 – 20 minutes.
Stir in the green onions, sage, mushrooms, nutmeg, 1/8 tsp salt, and 1/8 tsp pepper and cook until the green onions are softened, about 1 minute.  Add the broth, bring to a simmer and cook, stirring occasionally, until the squash is tender, about 10 minutes.
Cook pasta according to directions.  Reserve ½ cup of cooking water.
Add the squash mixture, parmesan and lemon juice to the pasta and toss to combine, adjusting the sauce consistency with the reserved cooking water if needed.  Season with the salt and pepper to taste.  Sprinkle with the almonds and serve.
Italian-Style Shrimp With Lemon and Garlic


Ingredients:
olive oil, sweet Hungarian paprika, fresh lemon rind, salt, fresh ground pepper, garlic, large shrimp, angel hair pasta, fresh lemon juice, fresh parsley

Directions:
Combine olive oil, Italian seasoning, paprika, lemon rind, salt, pepper, and garlic.
Add shrimp and toss to coat.
Thread the shrimp onto 4 skewers.
The original recipe calls for broiling these on a broiler pan coated with cooking spray (2 minutes on each side], however, I prefer to grill them over medium heat until they turn pink (2 to 4 minutes per side].
Remove the shrimp from the skewers and arrange over the hot pasta.
Drizzle with lemon juice and sprinkle with parsley.
Scallop and Shiitake Stir-Fry


Ingredients:
scallops, shiitake mushrooms, baby bok choy, sugar snap peas, garlic cloves, lime, juice of

Directions:
Cut each scallop in half and each coral into three pieces.
Heat a wok with the two oils.  Add the scallops and the corals, and toss for one minute over high heat.
Add the mushrooms, bok choy stalks and sugar snap peas, then stir-fry for one minute further.
spoon in the ginger and garlic, along with the bok choy leaves and a little water, and stir-fry all together for another minute or two until the leaves have wilted.
Add the lime juice.  Season to taste with salt and pepper, and serve on warm plates.
Cheese Ball I
Category: appetizers-and-snacks
By Ellen Rainey

This is a wonderful cheese ball. It is very easy to make and simply delicious. Whenever I make it for gatherings or work it always gets great reviews. Serve with an assortment of crackers.

Ingredients:
2 (8 ounce) packages cream cheese, softened
3 ½ cups shredded sharp Cheddar cheese
1 (1 ounce) package Ranch-style dressing mix
2 cups chopped pecans
4  pecan halves

Directions:
In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix.  Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 1 large cheese ball

Calories: 149.2
Fat: 14 g
Saturated fat: 6.1 g
Carbohydrates: 1.9 g
Sugars: 0.4 g
Dietary fiber: 0.7 g
Protein: 4.8 g
Cholesterol: 28.4 mg
Sodium: 179.4 mg
Ww Scallop Saute' over Rice


Ingredients:
light butter, scallions, garlic cloves, bay scallop, dry sherry, parmesan cheese, parmesan cheese, lemon juice, lemon, zest of, capers, salt, pepper, red pepper flakes, provolone cheese, cooked brown rice

Directions:
Heat butter in skillet unti it bubbles and is hot.
Add mushrooms, scallions, and garlic. Saute, stirring constantly, for about 4 minutes.
Add scallops and saute 3 minutes.
Stir in sherry, Parmesan cheese, lemon juice and zest, capers, and seasonings. Bring mixture to a boil.
Sprinkle with provolone cheese, cover, and cook until cheese is melted (about 2 minutes]. Do not over cook, scallops will be tough.
Serve over rice.
Buckeye Bites


Ingredients:
peanut butter, butter, vanilla extract, confectioners' sugar, brown sugar

Directions:
In a mixing bowl, mix together peanut butter, softened butter and vanilla with a mixer on low. You can easily get sticky things like peanut butter, evaporated milk, etc. out of a measuring cup if you spray it first with non-stick cooking spray like Pam.
Add the two sugars and mix until combined. Take a small baking sheet or large plate (something that will fit in your freezer] and line with waxed paper or non-stick foil. Lay out your square pretzels (or if you can't find square, the mini traditional knotted pretzels will work too] on the sheet.
Using a teaspoon measure, scoop up the peanut butter mixture and roll into balls. Place a ball on each pretzel and top with another pretzel, pushing down to form little sandwiches. Place in the freezer to firm up for 30 minutes.
Melt the dipping chocolate according to the directions and dip each pretzel sandwich halfway. Place on a non-stick sprayed cooling rack to dry, or on a sheet of waxed paper or foil. They will firm up faster if you put them in the refrigerator.
I have also taken a shortcut when making these by using Reece's Mini Peanut Butter Cups or Rolos for a caramel version, instead of the peanut butter mix, baking for 3-5 minutes at 350 until the chocolate just begins to soften before topping with the second pretzel and pressing to make the sandwiches. Then drizzle with the dipping chocolate before refrigerating to harden - cuts time in half!
Eat and enjoy!
Fresh Broccoli and Peppers With Egg Noodles


Ingredients:
fine sea salt, extra virgin olive oil, red bell peppers, yellow bell peppers, red onion, fresh garlic cloves, roma tomato, red wine, broccoli floret, fresh ground black pepper, fresh oregano, parsley, asiago-parmesan cheese

Directions:
Bring a pot of water to a boil and add 1-tablespoon fine sea salt. Blanch  noodles and toss with 1-tablespoon oil. Reserve warm pasta water.
Heat a saute pan, add 3-tablespoons olive, saute peppers, red onion, garlic and tomatoes until tender.
Add red wine and reduce by half.
Add broccoli florets, sea salt, black pepper and simmer until florets are tender; 2-3 minutes.
Reheat blanched egg noodles in reserved pasta water.
In a large bowl combine sauteed vegetables, egg noodles, Asiago- Parmesan cheese and remaining olive oil, fresh herbs and toss.
Sseason with fine sea salt and fresh ground black pepper to taste.
Serve egg noodles in warm bowls.
Garnish with fresh chopped parsley.
NOTE: *RIOJA Winery (Spanish Red Wine].
Stuffed Mushrooms With Sun-Dried Tomatoes, Goat Cheese and Olive


Ingredients:
button mushrooms, butter, olive oil, sun-dried tomato, shallot, cayenne, paprika, saffron, fresh parsley, lemon juice, kalamata olive

Directions:
Wipe mushrooms with damp cloth, carefully scoop out stems and chop them into very fine bits, set aside.
Heat butter in a large frying pan over med-high heat. When hot, add mushroom caps and saute for a few mins, flipping often until they begin to brown. Remove from pan and set aside.
Reduce heat to medium, add olive oil and toss the shaloots. Stir and fry for a few mins, then add chopped mushroom stems and halapenos. Saute, stirring frequently, for ~5 minutes.
Then add chopped sun-dried tomatoes, lemon juice, saffron, cayenne, paprika, parsely and salt-n-pep. Cook for a min, then transfer to a small bowl.
Stir in goat cheese and olives until well combined.
Spoon filling into mushroom caps.
Coat the bottom of a baking pan with a bit of olive oil. Transfer stuffed mushrooms into the pan. Bake at 350 for ~10 minutes Garnish with fresh parsley!
Mom's Rice Casserole


Ingredients:
rice, mushrooms, butter

Directions:
Combine all in greased 2 qt casserole dish., Cover and cook 1 hour at 325., Remove cover, stir and cook another 1/2 hour.
Strawberry and Chicken Salad


Ingredients:
strawberries, boneless skinless chicken breasts, Hass avocado, lime juice, mixed baby lettuces and spring greens, extra virgin olive oil

Directions:
Slice 2 strawberries thinly and slice the grilled chicken breast.
Cut the avocado in chunks and toss with lime juice in order to avoid it turning brown.
Mix the baby greens, almonds, chicken and sliced strawberries in a large bowl.
Mash the remaining strawberry with the olive oil to make a thick paste.
Add the avocado and toss one more time.
Place all into a large serving bowl, sprinkle with the toasted almond slivers, drizzle the strawberry mash and balsamic vinegar on top.
Enjoy with a large glass of peach iced tea!
Homemade Pizza Sauce with Olive Oil
Category: side-dish
By esor99

This is a delicious pizza sauce, quick and easy, and everyone who has it loves it. The olive oil near the end preserves its flavor.

Ingredients:
1 (28 ounce) can tomato puree
1 (28 ounce) can diced tomatoes
6 cloves garlic, finely chopped
1 tablespoon brown sugar
1 tablespoon Italian seasoning
1 teaspoon dried basil
½ teaspoon red pepper flakes
3 tablespoons olive oil

Directions:
Bring tomato puree, diced tomatoes, garlic, brown sugar, Italian seasoning, basil, and red pepper flakes to a boil in a large saucepan. Reduce heat to low and simmer uncovered until sauce is thickened, about 30 minutes. Stir olive oil into tomato sauce and simmer until hot, 1 to 2 minutes more.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 8 servings

Calories: 114.8
Fat: 5.4 g
Saturated fat: 0.8 g
Carbohydrates: 15 g
Sugars: 8.9 g
Dietary fiber: 3.1 g
Protein: 2.7 g
Sodium: 546.1 mg
Fast and Easy Chicken Tetrazzini
Category: main-dish
By busymom

Super-easy chicken tetrazzini. Uses rotisserie chicken to save time.

Ingredients:
cooking spray
1 (12 ounce) package rotini pasta
2 tablespoons butter
2  onions, chopped
2 stalks celery, finely chopped
½ cup finely chopped red bell pepper
2 ¼ cups milk
1 (10.75 ounce) can  cream of mushroom soup
½ teaspoon poultry seasoning
¼ teaspoon salt
⅛ teaspoon ground black pepper
1  rotisserie chicken, meat removed and chopped
1 cup shredded Cheddar cheese, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish. Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes. Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into the onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to the milk mixture; remove immediately from heat and pour over the rotini. Top pasta and sauce mixture with remaining Cheddar cheese. Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 1 13x9-inch dish

Calories: 515.7
Fat: 22.4 g
Saturated fat: 9.3 g
Carbohydrates: 43.6 g
Sugars: 7.9 g
Dietary fiber: 2.7 g
Protein: 33.3 g
Cholesterol: 93.1 mg
Sodium: 524 mg
Swedish Pheasant (Or Chicken) in Gjetost Cream Sauce


Ingredients:
pheasant, butter, heavy cream, flour, milk, vinegar

Directions:
Sprinkle poultry with salt and pepper to taste.  In a heavy frying pan, quickly brown poultry on all sides in melted butter.
Reduce heat to low.  Pour cream over it.  Cover and cook over low heat about 1 hour or until very tender.  Turn pieces and stir cream in bottom of pan occasionally.
Remove bird to hot serving platter.  Mix flour to a paste with a little of the milk.  Stir in some of the simmering liquid from the frying pan.  Cook and stir over low heat to blend.  Gradually add milk, stirring to make a smooth sauce.
Just before serving, stir in cheese.  Heat just until cheese is melted and blended.  Taste sauce and correct seasoning if necessary.  Stir in a few drops of vinegar if desired.  Turn sauce into gravy boat.  Pass it to put over the poultry.
NOTE:  Vinegar gives a slightly sweet-sour character to the sauce; add if you prefer a sharper poultry sauce.
Creamy Crock Pot Chicken


Ingredients:
boneless skinless chicken breasts, cream cheese

Directions:
Place chicken in crock pot.
Cut cream cheese into cubes and distribute evenly over chicken.
In separate bowl, mix cream of mushroom soup, 1/2 can water, and Italian dressing mix until smooth.
Pour mixture over chicken and cream cheese in crock pot.
Set crock pot on high and let cook for 3 hours for fresh chicken or 4 hours for frozen chicken.
Serve with rice or egg noodles.
Enjoy!
Breakfast Salsa Croissant


Ingredients:
salsa, light cheese, cheese

Directions:
Spread 3 tbsp of salsa on each half croissant.
Cover with cheese slices.
Cut the slices of cheese so they do not overhang the croissant too much.
Put in toaster oven or under broiler for 5 minutes until the cheese has melted- Enjoy.
White Chicken Chili


Ingredients:
boneless chicken breasts, chicken broth, lemon pepper seasoning, ground cumin, olive oil, garlic clove, onion, whole corn, green chilies, lime juice, great northern beans, monterey jack cheese

Directions:
In a medium to large size pot, combine chicken broth, ground cumin, lemon pepper and olive oil.  Bring to a boil.
Add chicken and bring to a low boil then reduce heat to low, cover and simmer 20-30 minutes or until chicken is done.
Remove chicken from broth and cut into bite size pieces.  Return back to broth.
Add the garlic, onion, corn, green chilies, lime juice and beans to the broth.  Return to a boil.
Simmer until thoroughly heated, about 45-60 minutes.
Pour into bowl and sprinkle with cheese.
Texas Trash Dip
Category: trusted-brands-recipes-and-tips
By McCormick Spice

Stop the search! You've found the ultimate ooey, gooey, cheesy bean dip that's all the rage at game-day parties and social gatherings.

Ingredients:
1 (8 ounce) package cream cheese
1 cup sour cream
2 (16 ounce) cans refried beans
1 (4.5 ounce) can chopped green chiles, drained
1 (1.25 ounce) package McCormick®
Mix
4 cups shredded Mexican blend cheese, divided

Directions:
Preheat oven to 350 degrees F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well. Spread bean mixture into 13x9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese. Bake 25 minutes or until cheese is melted. Serve with tortilla chips.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 cups

Calories: 60.3
Fat: 4.2 g
Saturated fat: 2.8 g
Carbohydrates: 3.1 g
Sugars: 0.2 g
Dietary fiber: 0.9 g
Protein: 2.7 g
Cholesterol: 12.8 mg
Sodium: 157 mg
Terra Cream of Leek Soup


Ingredients:
leeks, onion, butter, potato, salt, pepper, milk, chives

Directions:
Heat butter in large saucepan and add leeks and onion. Lower heat, cover and let cook 10 minutes.
Add potato, salt, pepper and stock. Cook 20 minutes more.
Remove from stove, with blender puree until smooth.
Stir in milk, serve hot or cold, garnish with chives.