xiaoxl/recipe_data huggingface dataset:
Easy Sausage, Peppers and Onions with Elbows
Category: meat-and-poultry
By Kori Lavertue

On days when my schedule is overloaded, this easy throw-together recipe is always a hit with my family.

Ingredients:
1 pound sweet Italian sausages
1 pound hot Italian sausages
2  green bell peppers, sliced
1  red bell pepper, sliced
1 large sweet onion (such as Vidalia®), sliced
1 (24 ounce) jar pasta sauce
1 (16 ounce) package elbow macaroni

Directions:
Place the sweet and hot sausages, green and red peppers, onion, and pasta sauce in a slow cooker. Add about 1/2 a jar of water. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still firm, about 8 minutes. Drain well. Slice the cooked sausages, then return to the slow cooker. Allow to rest for 10 minutes before serving the sausage, peppers, and onion over the macaroni.

Prep time: 15 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 35 mins
Yields: 8 servings

Calories: 573.3
Fat: 24.4 g
Saturated fat: 8.1 g
Carbohydrates: 61 g
Sugars: 10.7 g
Dietary fiber: 5.9 g
Protein: 25.5 g
Cholesterol: 54.5 mg
Sodium: 1181 mg
Paper Thin Fennel Salad


Ingredients:
fennel, olive oil, salt, fresh ground black pepper

Directions:
Cut the fennel into paper thin slices from root to tip - a mandoline is best used for this job.
Make a dressing with the rest of the ingredients and pour over the fennel.
Allow to sit for 15 minutes before serving.
Romano Bean Salad
Category: salad
By Chef John

There are two ways you can do this recipe. You can boil your beans, dress them and serve immediately. I prefer it dressed and left to marinate in the fridge overnight, which gives you something closer to a pickled bean.

Ingredients:
1 pound fresh romano or green beans, trimmed
2 cloves garlic, sliced
2 tablespoons olive oil
2  fresh mint leaves, torn
salt and freshly ground black pepper to taste
2 tablespoons white wine vinegar
2  mint leaves, for garnish

Directions:
Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl. Smash garlic, olive oil, mint, and salt using mortar and pestle. Pour vinegar and half of olive oil mixture over beans and toss well. Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours. Remove beans from refrigerator, top with fresh mint and serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 4 hrs 20 mins
Yields: 2 servings

Calories: 195.3
Fat: 13.8 g
Saturated fat: 1.9 g
Carbohydrates: 17.3 g
Sugars: 3.2 g
Dietary fiber: 7.8 g
Protein: 4.4 g
Sodium: 16 mg
Eggnog Lattes


Ingredients:
Baileys Irish Cream, cinnamon, nutmeg

Directions:
Heat eggnog in medium saucepan on medium for about 5 minutes,stirring occasionally,until hot but not boiling.
Remove from heat.
Add coffee.
Stir.
Divide liquer among 4 large mugs.
Ladle eggnog mixture into each.
Sprinkle with cinnamon and nutmeg.
Casserole of Shrimp in Garlic Butter (Shrimp De Jonghe)


Ingredients:
shrimp, butter, garlic cloves, parsley, paprika, cayenne, sherry wine

Directions:
Rinse shrimp, drop unshelled shrimp into boiling salted water.
Cover; heat to boiling, then lower heat and simmer gently until shells turn pink, about 5 minutes.
Drain, cool in cold water.
Peel off shells and remove vein that runs down back.
To melted butter, add garlic, parsley, paprika, cayenne and sherry; mix.
Add bread crumbs and toss.
Place shrimp in greased individual casseroles or 11 x 7 baking dish.
Spoon butter mixture over.
Bake at 325F for 20 to 25 minutes or until crumbs brown.
Sprinkle with additional parsley.
Medicinal  Cranberry Tea


Ingredients:
water, tea bag, artificial sweetener

Directions:
Bring one pint of water to a rolling boil. Insert your tea bag and steep for 3 to 6 minutes.
Pour into a one quart container.
Add two cups of  unsweetened Cranberry Juice.
Store in the refrigerator and use within three days.
“White Caprese" Cake Gluten Free


Ingredients:
white chocolate, sugar, butter, eggs, flour, lemons, baking powder, powdered sugar

Directions:
Blitz in the mixer almonds till very small pieces but not too thin (like almond flour]. Set aside.If you have almonds with skin, boil them for 5 minutes to peel them easily.
Melt chopped white chocolate in microwave oven or in a small pot over a bigger one  with boiling water (bain-marie]. Grate lemon skin into a small cup and set aside.
Mix eggs with sugar and add the lemon zest and the soft butter. Keep mixing, add tepid chocolate, almonds, limoncello, the sift flour and the baking powder at the end.
Butter and flour a 28/30 cm cake tin, pour in the cake mixture. Bake  in the preheated oven at 170°C for 40 minutes.
NB: pay attention to the face of the cake that burns easily. After 20 minutes passed, put a tinfoil over the cake and keep cooking.
Cool and sprinkle with powdered sugar.
Simply Delicious Shrimp and Corn Chowder


Ingredients:
fresh shrimp, olive oil flavored cooking spray, olive oil, onion, celery, red sweet bell pepper, garlic cloves, all-purpose flour, chicken broth, water, carrot, bay leaves, dried thyme, white pepper, ground nutmeg, evaporated milk, fresh crabmeat, cilantro, salt

Directions:
Peel and devein shrimp. Rinse under cold water and set aside. Keep cold.
Coat a dutch oven with cooking spray; add the oil, and place over medium high heat until hot.  Add the onion, celery, red pepper, and garlic.  Cook until tender.
Add the flour and cook, stirring constantly for one minute.  Gradually add in the chicken broth, water, carrots, bay leaves, thyme, nutmeg, and white pepper.
Bring to a boil, and cook for 10 minutes, then add the Simply Potatoes Diced Potatoes with Onions.  Cook for 10 minutes more.
Stir in the milk, corn and hot sauce. Return to a boil.  Add the shrimp, crabmeat, and cilantro; cook 5 minutes or until the shrimp turn pink, stirring constantly.
Remove and discard the bay leaves and serve.
Chilean Sea Bass Shepherd's Pie


Ingredients:
extra virgin olive oil, wild rice, barbecue sauce, green pepper, mushroom, garlic, mashed potatoes, sea salt, pepper

Directions:
Layer the following ingredients in a glass baking dish in this particular order:
1 teaspoon of extra virgin olive oil.
1 cup cooked long grain wild rice.
1 lb already baked Chilean Sea Bass (bake fillet at 400 degrees for 30 minutes – you cannot over cook this fish].
2/3 cup “Annie's Organic Original BBQ Sauce”
Sautéed diced green peppers, fresh shitake mushrooms, and two cloves of garlic.
1 cup mashed red potatoes.
Sea-salt and pepper to taste.
**Please note: In the 90’s this fish was overfished almost to extinction. The Marine Stewardship Council, an international environmental agency based in London, has certified as sustainable one (yes 1] small Chilean Sea Bass fishery in the South Georgia and South Sandwich Islands in the South Atlantic near Antarctica. Whole Foods and a select group of high end suppliers will only purchases the fish from that particular fishery because of their unique practices, and this fishery represents only about 10% of the total harvest. Because of this, Whole Foods is the only place I will buy it as well, and on a very rare occasions.**.
Spaghetti Sauce Groundswell


Ingredients:
onion, garlic clove, carrot, green pepper, bay leaf, oregano, basil, thyme, parsley, tomatoes, tomato paste, salt, pepper, honey

Directions:
Saute onion garlic in oil.
Add remaining ingredients; simmer 15 minutes.  Remove basil leaf.
Raisin Tea Biscuits
Category: bread
By What's for dinner, mom?

Moist, lightly sweet biscuits are just perfect for breakfast or a cup of tea in the afternoon.  This is as close as I could get to the store bakery version. My husband and kids loved these just as much as the store bought biscuits.  We make a lactose free version with vanilla soy milk  and margarine, but have made the milk variety for others.  Recipe works perfectly in both options.

Ingredients:
⅔ cup raisins
1 cup hot water
3 ¼ cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup cold butter, cut into pieces
1 cup milk
1  egg
1 tablespoon water

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit. Bake in the preheated oven until golden brown, about 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 biscuits

Calories: 415.7
Fat: 19 g
Saturated fat: 11.6 g
Carbohydrates: 55 g
Sugars: 13.5 g
Dietary fiber: 1.8 g
Protein: 7.5 g
Cholesterol: 68.7 mg
Sodium: 474.3 mg
Diabetic Cream Puff Filling


Ingredients:
sugar free fat free French vanilla pudding and pie filling mix, milk, vanilla extract

Directions:
Prepare the pudding with the milk; cover and chill.
While the pudding chills, whip the cream with a few drops of vanilla extract.  Fold into the pudding.
Place back into the refrigerator if not using immediately.
VARIATIONS:
Pineapple cream:  fold in 1/2 cup drained crushed pineapple.
Butterscotch cream: sub butterscotch pudding for the vanilla.
Lemon creme: sub lemon pudding for the vanilla.
Chocolate cream: sub chocolate pudding for the vanilla.
White Chocolate: sub in white chocolate pudding for vanilla.
Cheesecake:  sub in cheesecake pudding for vanilla.
Zucchini Pasta Bake
Category: world-cuisine
By RUTH GOOCH

The crunchy Parmesan on top and the gooey melted mozzarella mixed throughout make this baked pasta dish a real treat! It's great at the height of summer when the tomatoes and zucchini come straight from the garden!

Ingredients:
8 ounces penne pasta
¼ cup Parmesan cheese
½ cup crushed saltine crackers
1 tablespoon olive oil
½  onion, chopped
2 cups chopped zucchini
1  tomato, chopped
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
1 pinch dried celery flakes
salt and pepper to taste
1 cup shredded mozzarella cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. Lightly grease a medium casserole dish. Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix the Parmesan cheese and crackers. Heat the oil in a skillet over medium heat. Place the onion in the skillet, and cook and stir until tender. Mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook and stir until the zucchini is tender. In the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture. Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow to sit 5 minutes before serving.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 271.1
Fat: 7.9 g
Saturated fat: 3.1 g
Carbohydrates: 37.2 g
Sugars: 2.4 g
Dietary fiber: 2.8 g
Protein: 12.7 g
Cholesterol: 15 mg
Sodium: 336.1 mg
Melt in Your Mouth Steak


Ingredients:
butter, garlic, parsley flakes, lemon juice, onion powder, salt

Directions:
In a small bowl combine butter, garlic, onion powder, salt, parsley flakes and lemon juice; mix well.
Place mixture down the center of a 12<U+0094> square piece of waxed paper and roll into a log.
Wrap tightly and refrigerate about 2 hours or until firm.
Season both sides of the steaks with pepper, broil or grill steaks.
As the steaks are cooking place four ¼<U+0094> thick slices of the seasoned butter on the steaks.
Just prior to serving place a slice of the buttered mixture on each steak.
Fabulous Shamrock Sugar Cookies


Ingredients:
flour, baking soda, cream of tartar, ground nutmeg, butter, confectioners' sugar, egg, pure vanilla extract, milk, confectioners' sugar

Directions:
Mix flour, baking soda, cream of tartar and nutmeg; set aside.  Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.  Beat in egg and vanilla.  Gradually stir in flour mixture until well mixed.  Refrigerate dough about 1 hour or until firm.
Preheat oven to 375°F  Roll out dough on lightly floured surface* to 1/8-inch thickness.  Cut out dough with shamrock cookie cutter.  Place on greased baking sheets.
Bake 8 to 10 minutes or until lightly brown.  Cool on baking sheets 1 minute.  Remove to wire racks; cool completely.
For the Icing, mix green food color and milk.  Add confectioners' sugar, stirring until color is evenly distributed and icing is smooth.
To decorate cookies, hold cookie by its edge and dip top of cookie into icing.  (Or spoon the icing onto cookie using a teaspoon.]  Place glazed cookies on wire rack set over foil-covered baking sheet to dry.
I like the 3 decorations styles:
1- cover the whole top surface in green icing.
2 - cover the whole top surface in white icing then pipe green as an outline.
3 - Cover the whole top surface with white icing & cover with candy sprinkles (allow the icing to set for a few minutes before adding the sprinkles so they don't absorb moisture & leach their colour].
BANANa BREAD


Ingredients:
bananas, eggs, flour, sugar, walnuts, baking soda, salt, applesauce, vanilla, skim milk

Directions:
preheat oven to 325°.
grease and flour large loaf pan.
Mix all ingredients together and pour into loaf pan; bake approximately 1 hour and 20 min., until top is golden brown and splits or inserted wooden toothpick comes out dry.
Zucchini Pumpkin Cake


Ingredients:
eggs, sugar, brown sugar, vanilla, zucchini, canned pumpkin, flour, baking soda, salt, baking powder, ginger, cinnamon, ground nutmeg, pine nuts, raisins, cream cheese, butter, vanilla extract, powdered sugar, sour cream, pine nuts

Directions:
Grease and flour 2 9 inch cake pans or 10x13 pan and set aside.
Preheat oven to 350 degrees.
Beat eggs to blend, add oil, sugar and vanilla.
Continue beating until thick and foamy.
Stir in zucchini and pumpkin.
Mix remaining ingredients in a separate bowl.
Stir dry mixture gently into zucchini mixture just until blended.
Bake for 45 minutes or until toothpick inserted in center comes out clean.
Top with cream cheese frosting.
CREAM CHEESE FROSTING:
Put Frosting ingredients in food processor and mix till creamy add sour cream to make it creamier if necessary.
Press pine nuts into sides of cake.
Eat Away!
Rhubarb Strawberry Crumb Pie


Ingredients:
rhubarb, strawberries, sugar, flour, orange zest, oatmeal, flour, brown sugar, butter

Directions:
Topping.
Combine flour, oatmeal, and brown sugar in a small bowl. Cut in and blend butter with your fingers or pastry blender. Keep refrigerated.
Pie
Combine rhubarb, strawberries, sugar, flour and zest in bowl. Toss to combine.
Scrape fruit mixture into unbaked pie crust.
Sprinkle topping evenly over filling.
Bake in bottom 1/3 of a preheated 425 degree oven for 10 minutes.
Reduce heat to 350 and continue baking until topping is golden brown, about 40 minutes.
Be sure to place a cookie sheet under pie as it typically drips and bubbles all over the place.
Skillet Meatloaf
Category: main-dish
By TJ Johnson

A very easy to prepare meatloaf that is always very juicy and flavorful.

Ingredients:
1 (10.75 ounce) can  condensed tomato soup, divided
1 ½ pounds ground beef
½ cup dry bread crumbs
1  egg, lightly beaten
¼ cup chopped onion
1 teaspoon salt
1 teaspoon pepper
¼ cup water
½ teaspoon prepared yellow mustard
½ cup shredded mozzarella cheese

Directions:
In a large bowl, mix together 1/4 cup of the tomato soup, ground beef, bread crumbs, egg, onion, salt and pepper using your hands. Shape firmly into two loaves. Heat a large deep skillet over medium-high heat. Brown the meatloaves in the hot skillet, then reduce heat to medium and cover with a lid. Simmer for about 25 minutes, or until meat is cooked through. Spoon the fat from the skillet, and stir in the remaining soup, water, and mustard. Top with mozzarella cheese, and let simmer uncovered for 10 minutes, stirring sauce occasionally.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 310.9
Fat: 16.9 g
Saturated fat: 6.7 g
Carbohydrates: 14.4 g
Sugars: 4.6 g
Dietary fiber: 0.8 g
Protein: 24.5 g
Cholesterol: 106 mg
Sodium: 870.9 mg
Spicy Corn Salsa
Category: appetizers-and-snacks
By Dee

This spicy corn salsa is easy to make. It almost tastes like Chipotle's, just a little hotter.

Ingredients:
6 ears sweet corn
2 each poblano peppers
2 each jalapeno peppers, diced
½  red onion, diced
⅓ cup chopped fresh cilantro
1 tablespoon lime juice
1 pinch salt and ground black pepper to taste

Directions:
Preheat an outdoor grill for medium heat and lightly oil the grate. Grill corn and poblano peppers on the preheated grill until corn has charred and peppers have softened, 12 to 15 minutes. Remove from the grill and let cool enough to handle, about 10 minutes. Cut corn off cobs and dice poblanos; place into a bowl. Add jalapenos, onion, cilantro, lime juice, salt, and pepper and mix together.

Prep time: 15 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 6 servings

Calories: 91.3
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 20.1 g
Sugars: 4.1 g
Dietary fiber: 3.8 g
Protein: 3.6 g
Sodium: 44.7 mg
Hot Cranberry Perk Punch


Ingredients:
water, cranberry juice cocktail, brown sugar, whole cloves, cinnamon sticks

Directions:
Pour juices and water into percolator.
Place spices and sugar in basket.
"Perk”as you would coffee.
Ingredients can probably be simmered on the stovetop if you don't have a percolator.
Soft Fried Tortillas With Tomatillo Salsa and Chicken


Ingredients:
green serrano chilies, garlic cloves, salt, water, fresh cilantro, corn tortillas, queso fresco

Directions:
Make salsa:
Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then carefully add tomatillo purée (oil will splatter] and simmer, stirring, until thickened, 8 to 10 minutes. Stir in cilantro and simmer 1 minute. Transfer to a small bowl.
Make chalupas:
Put oven rack in middle position and preheat oven to 200°F
Heat 1 tablespoon oil in cleaned dried skillet over moderate heat until hot but not smoking, then briefly cook tortillas, 3 at a time, until softened and hot but still pale, about 10 seconds per side, adding more oil if necessary. Transfer tortillas with tongs to paper towels to drain briefly, then to a large shallow baking pan in oven to keep warm, arranging tortillas in one layer (overlapping slightly if necessary] and covering pan with foil.
Spread each warm tortilla with about 1 teaspoon salsa, then top sparingly with a few shreds of chicken. Thin crema with a little water and drizzle over chicken, then sprinkle with onion and cheese. Serve immediately.
Old-Fashioned Garlic Mashed Potatoes


Ingredients:
potatoes, garlic cloves, butter, heavy cream, cream cheese, eggs, chives, salt, white pepper

Directions:
Using a large pot, cover potato cubes and garlic with water.
Bring to a boil over medium heat, reduce to low, then simmer until tender and easily pierced by sharp knife (about 30 min].
Press potatoes and garlic through a ricer.
Stir in the rest of ingredients using a wire whisk.
Serve immediately or store in an ovenproof casserole dish.
This can be prepared up to a week ahead and frozen.
If defrosted warm potatoes at 350°F for 30 minutes.
If frozen warm at 350°F for 75 minutes.
(Optional Instructions- Bring a large pot of water to a boil. Boil potatoes for about 20 minutes until tender as above. Put potatoes through ricer and combine with all other ingredients including garlic which could have been minced garlic in a jar from supermarket].
Fresh California Salsa
Category: appetizers-and-snacks
By Cecilia D

I just throw this together, but it is very popular and requested at potlucks. Serve with tortilla chips.

Ingredients:
4 large tomatoes, diced
½ large onion, minced
3 cloves garlic, chopped
⅔ cup chopped fresh cilantro
1  jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice
salt to taste

Directions:
In a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste. Enjoy!

Yields: 2 to 3 cups

Calories: 12.1
Fat: 0.1 g
Carbohydrates: 2.7 g
Sugars: 1.5 g
Dietary fiber: 0.7 g
Protein: 0.5 g
Sodium: 3.5 mg
Filet Mignon with Mushroom-Cabernet Gravy
Category: world-cuisine
By Muffinmom

I love pan-searing because it gives the filet mignon steaks that beautiful color and crust on the outside and leaves them so tender inside! And because of the influence of my husband's French grandmother, I love to cook anything with wine! The Cabernet and mushrooms, along with fresh thyme, make this absolutely delicious! Try this: you'll love it!

Ingredients:
1 tablespoon olive oil
2 (8 ounce) (1 inch thick) filet mignon steaks
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon butter
1 large shallot, chopped
12 ounces sliced fresh white mushrooms
1 cup Cabernet Sauvignon or other dry red wine
½ cup beef broth
1 ½ teaspoons chopped fresh thyme
1 teaspoon cornstarch
2 tablespoons water

Directions:
Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the filets with salt and pepper, gently place them into the hot skillet, and sear until well-browned on each side, about 2 minutes per side. Remove the steaks to a platter, tent with aluminum foil, and keep warm. Turn the heat down to medium, and melt the butter. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. Stir in the wine, beef broth, and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. Return the steaks to the sauce, and simmer briefly until they start to become firm and are reddish-pink and juicy in the center, about 2 to 4 minutes per side (for medium-rare.) An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to serving dishes. In a small bowl, stir the cornstarch and water until it forms a smooth paste. Stir the cornstarch mixture into the pan sauce, and cook and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 steaks

Calories: 332.4
Fat: 20.1 g
Saturated fat: 7.6 g
Carbohydrates: 7.6 g
Sugars: 2.2 g
Dietary fiber: 1 g
Protein: 20.2 g
Cholesterol: 64.6 mg
Sodium: 386.9 mg
Sweet Potato Soup (Curried Kumara Soup)


Ingredients:
butter, garlic cloves, onion, fresh ginger, curry powder, sweet potato, milk, coconut milk, fresh cilantro, scallion

Directions:
In a large saucepan sauté onion, garlic, ginger and curry in butter over medium heat until onion is softened, about 5 minutes.  Add the sweet potato and cook 1 or 2 minutes without browning.  Add the stock and cover.  Cook about 10 minutes, until tender.
Puree the soup with an immersion blender, if available.  If not pour solids into a regular blender and puree.  Return to pot and thin with milk.  Only add enough milk until soup reaches desired consistency.
When ready to serve, ladle soup into serving bowls.  Swirl in a tablespoon of cream or coconut milk into each bowl.  Sprinkle a pinch of fresh minced cilantro or minced scallion on top.