xiaoxl/recipe_data huggingface dataset:
Easter Chick Deviled Eggs
Category: appetizers-and-snacks
By rachelu

Adorable 'deviled' chicks peek out of their eggs. Display in an egg cup or egg tray.

Ingredients:
12  hard-boiled eggs, peeled
2 tablespoons mayonnaise
1 ½ tablespoons yellow mustard
1  dill pickle, finely chopped
1 tablespoon prepared horseradish, or to taste
1 teaspoon pickle juice
salt and ground black pepper to taste
1  carrot, cut into rounds
12 slices canned black olives, or as needed

Directions:
Slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl. Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.' Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'. Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.

Prep time: 30 mins
Total time: 30 mins
Yields: 12 servings

Calories: 99.3
Fat: 7.3 g
Saturated fat: 1.9 g
Carbohydrates: 1.5 g
Sugars: 0.9 g
Dietary fiber: 0.3 g
Protein: 6.5 g
Cholesterol: 212.9 mg
Sodium: 141.2 mg
Red Velvet Cheese Cake


Ingredients:
chocolate graham cracker crumbs, butter, granulated sugar, cream cheese, granulated sugar, eggs, sour cream, whole buttermilk, vanilla extract, distilled white vinegar, cream cheese, butter, powdered sugar, vanilla extract, mint sprig

Directions:
Stir together graham cracker crums, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
Beat 3 (8 ounce] packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer for 1 minute.  Add eggs and next 6 ingredients, mixing on low speed just until fully combined.  Pour batter into prepared crust.
Bake at 325°F for 10 minutes; reduce heat to 300°F (do not open oven door], and bake for 1 hour and 15 minutes or until center is firm.  Run knife along outer edge of cheesecake.  Turn oven off.  Let cheesecake stand in oven 30 minutes.  Remove cheesecake from oven; cool in pan on a wire rack 30 minutes.  Cover and chill 8 hours.
Beat 1 (3 ounce] package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth.  Spread evenly over top of cheesecake.  Remove sides of springform pan.  Garnish with fresh mint, if desired.
Too Easy Croissants


Ingredients:
warm water, milk, sugar, salt, flour, real butter

Directions:
Proof the yeast in the warm water and set aside.
Beat egg yolks,stir in warm milk,sugar,salt, yeast mixture,and 2/3cup of the flour.
Beat until smooth and set aside.
Cut butter into remaining flour until partcles are the size of LARGE PEAS.
Pour in yeast mixture.
Mix lightly with a spatula just until flour is moistened.
Cover and chill at least 2 hours or up to 3 days.
IT MUST BE COLD WHEN ROLLING OUT. If it gets too warm and the butter starts to melt, fold into thirds and refrigerate for 30 minutes.
Turn out onto a floured board and knead lightly.
Divide into thirds.
Roll each into 16 inch diameter circle and cut into 12 pie shaped wedges.
Roll wedges starting at the wide end.
Place point side down on a greased baking sheet.
Cover with towel and let rise at room temperature until doubled.
Brush each with beaten egg white.
Bake in a 375 degree oven for about 20 minutes.
Serve warm or re-heat in low oven-- do not microwave.
Makes 36 small, but you can make as big as you want.
Baked Spaghetti
Category: main-dish
By CALLIKO

A comforting baked spaghetti casserole with plenty of melted cheese is the perfect dish for potlucks, family gatherings, or a week-night dinner.

Ingredients:
1 (16 ounce) package spaghetti
1 pound ground beef
1  onion, chopped
1 (32 ounce) jar meatless spaghetti sauce
½ teaspoon seasoned salt
2  eggs
⅓ cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese, divided
4 cups shredded mozzarella cheese, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain. Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt. Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil. Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 728
Fat: 33.6 g
Saturated fat: 17.3 g
Carbohydrates: 61.9 g
Sugars: 12.9 g
Dietary fiber: 4.9 g
Protein: 42.5 g
Cholesterol: 150.2 mg
Sodium: 1250.5 mg
Fried Apples


Ingredients:
jonathan apples, oleo, brown sugar, nutmeg

Directions:
Allow at least 2 jonathan apples per person.  Quarter, core and peel (if  desired].  Slice.
Melt 2-3 tablespoons oleo in fry pan.  Add apples, 2-3 tablespoon brown sugar and just a sprinkle of nutmeg.
Cook until done, stirring occasionally.
Crisp Cheese Pastries


Ingredients:
flour, cornmeal, garlic powder, salt, cayenne pepper, butter, margarine, cheddar cheese, parmesan cheese, water

Directions:
Mix together the flour, cornmeal, garlic, cayenne,& salt.
Using a pastry cutter or 2 knives cut in the butter until the mixture is like peas,all crumbly.
Add all the cheeses and mix.
Roll out on a lightly floured surface to about 16x 5" rectangle.
Cut into 1/2" strips and place on a greased baking sheet.
Bake in 400F oven for about 10 minutes or until golden.
Cool on a wire rack.
Serve warm or cold.
Store in an open container to keep crispness.
Crunchy Breakfast Fruit Salad


Ingredients:
apples, pears, banana, cinnamon, Splenda sugar substitute

Directions:
Cut apples and pears into roughly 2 cm square chunks, slice the banana into roughly 1 cm thick rounds.
Mix half the cereal with the yogurt, then mix into fruit.
If using Splenda, add your desired amount to the fruit mixture and stir in evenly.
Sprinkle remaining cereal onto top then dust lightly with cinnamon.
Healthy Banana Cookies
Category: desserts
By K.Gailbrath

These cookies are nutritious, as well as delicious.

Ingredients:
3  ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
⅓ cup vegetable oil
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mash the bananas.  Stir in oats, dates, oil, and vanilla.  Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 20 minutes in the preheated oven, or until lightly brown.

Prep time: 15 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 3 dozen

Calories: 56
Fat: 2.4 g
Saturated fat: 0.2 g
Carbohydrates: 8.4 g
Sugars: 3.8 g
Dietary fiber: 1 g
Protein: 0.8 g
Sodium: 0.5 mg
Grilled Teriyaki Chicken


Ingredients:
chicken legs, chicken thighs, soy sauce, sugar, gingerroot, garlic cloves, green onion

Directions:
Heat soy sauce and sugar together until sugar dissolves., Remove from heat and mix in ginger, garlic, onions and sesame oil., Meanwhile, par-boil the chicken until almost done., Drain chicken and cool slightly., Pour marinade in a zip-lock bag or marinade pan., Add chicken and marinate overnight, turning occasionally., Grill until heated through and skin gets a little crispy., Remaining marinade can be boiled and served with the chicken., The chicken can also be broiled in the oven.
Make-Ahead Gravy


Ingredients:
butter, celery, all-purpose flour

Directions:
Melt butter in a large saucepan over medium-high heat.  Cook onion, celery and thyme until vegetables are very soft and golden brown, about 5 minutes.
Stir in flour and cook until just beginning to brown, stirring constantly, about 3 minutes.
Gradually stir in 2 cups broth.  Cook, stirring frequently with a whisk, until thickened and smooth, about 3 minutes; cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
When turkey is finished roasting, remove from pan to let rest.  Skim fat from pan drippings.  Add turkey pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently.  Add reserved broth ¼ cup at a time until desired thickness.  Simmer until heated through and serve.
VARIATION:  To make Mushroom-Wine Gravy, prepare recipe as directed, except add 1 cup finely chopped mushrooms and 2 tablespoons dry red or white wine when cooking onion and celery and substitute sage for thyme, if desired.
Potato Skins With Parmesan


Ingredients:
baking potatoes, olive oil, garlic, salt, pepper, cayenne pepper, parmesan cheese, parsley

Directions:
Preheat oven to 425.
Wash and scrub Potatoes.
Pat Dry, then brush Potatoes with the Vegetable Oil.
Bake potatoes for 1-2 hours, or until done.
Cut in half, and scoop out centers, leaving approx.
1/2" layer of in the skin.
Cut each half in to 3 wedges (lengthwise].
Put on baking sheet and brush the insides of potatoes liberally with olive oil.
Mix together garlic, seasonings, cheese and parsley.
Lightly top potatoes with the mixture.
Bake for 20-25 minutes until crisp and golden brown.
Island Peas and Rice


Ingredients:
coconut milk, chicken broth, raisins, yellow rice mix, frozen green pea

Directions:
Combine coconut milk, chicken broth, raisins, and jerk seasoning in medium saucepan.  Cover and bring to boil on high.
Stir rice mix into boiling mixture.
cover, return to boil, and cook 2 minutes stirring occasionally.
Reduce to low:cook 20 minutes covered, without stirring, or until rice is tender.
Stir in peas cover and cook 5-6 minutes until peas are heated.
Slowcooker Turkey Chili


Ingredients:
lean ground turkey, bell pepper, olive oil, diced tomatoes, red kidney beans, navy beans, black beans, pinto beans, corn

Directions:
Saute turkey & peppers in olive oil., Add all ingredients to 5 quart slow cooker., Cook on low 6 - 8 hours, or high about 4 hours., If chili is too thick, add a 6 oz tin of tomato sauce, or some V8 juice., This freezes well.
Pumpkin Pie Squares


Ingredients:
all-purpose flour, old fashioned oats, dark brown sugar, butter, pumpkin, eggs, granulated sugar, salt, ground cinnamon, ground ginger, ground cloves, pecans, dark brown sugar, butter

Directions:
Preheat oven 350°F Grease a 13 x 9-inch glass baking dish.
To prepare crust, combine flour, oats, brown sugar and butter. Using a pastry blender or fork, stir until crumbly. Press into prepared pan and bake 15 minutes, or until partially set.
To prepare filling, combine pumpkin, evaporated milk, eggs, granulated sugar, salt and spices. Pour over crust and bake 30 minutes.
To prepare topping, combine pecans, brown sugar and butter. Remove pan from oven and sprinkle topping evenly over filling. Bake 15 to 20 minutes, until filling is set. Cool completely on a wire rack before cutting into squares. Serve with whipped cream, if desired.
Savory Vegetable Beef Soup
Category: uncategorized
By Anonymous

When you start with Swanson® Beef Broth, you can ladle up flavorful homemade beef and vegetable soup in just 30 minutes.

Ingredients:
1 ¾ cups Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)
2 medium potatoes, cut into cubes
1 cup cubed cooked beef
3 cups V8® 100% Vegetable Juice
1 (8 ounce) can whole peeled tomatoes, cut up
1 (16 ounce) bag frozen mixed vegetables
¼ teaspoon dried thyme leaves, crushed
⅛ teaspoon ground black pepper

Directions:
Place broth and potatoes in saucepan. Heat to a boil. Cover and cook over low heat 5 minutes or until potatoes are tender. Add beef, vegetable juice, tomatoes, vegetables, thyme and black pepper. Cover and cook 15 minutes or until vegetables are tender.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 247
Fat: 8.3 g
Saturated fat: 3.1 g
Carbohydrates: 29.4 g
Sugars: 5.4 g
Dietary fiber: 6 g
Protein: 14.8 g
Cholesterol: 32.2 mg
Sodium: 597.3 mg
Mango Lassi


Ingredients:
mango, plain low-fat yogurt, fresh lime juice, honey

Directions:
Puree mango and yogurt together until smooth., Add lime juice and honey, pulse to combine., Add ice cubes and blend until incorporated., Serve immediately.
Old Fashioned Spice Cake


Ingredients:
sugar, butter, eggs, flour, baking powder, baking soda, cinnamon, ground cloves, nutmeg, buttermilk

Directions:
Cream sugar and butter., Add eggs, beat for 1 minute., Mix dry ingredients., Add to creamed mixture alternately with buttermilk., Beat for 1 minute., Pour into greased and floured 9x13 pan., Bake at 350* for 40 minutes.
Peach Pound Cake


Ingredients:
butter, sugar, eggs, all-purpose flour, baking soda, salt, sour cream, vanilla extract

Directions:
Preheat oven to 350°.
Grease and flour a 10-inch tube pan and set aside.
In large mixing bowl, beat butter and sugar well, until very light and fluffy.
Beating well after each addition, one at a time add eggs.
In a separate bowl, combine flour, soda and salt.
Mix together sour cream and peaches.
Beginning and ending with dry ingredients, alternately add dry ingredients and sour cream-peach mixture to creamed mixture.
Beat well after each addition.
Stir in extracts.
Pour batter into prepared pan and bake until cake tests done, 75 to 80 minutes.
Cool slightly, remove from pan and cool completely.
10-12 servings.
This recipe was delicious, using the amounts stated in my recipe.  The reviewer's recipe is an entirely different recipe, and should not be confused with mine.
Red Wine Braised Center-Cut Beef Shanks


Ingredients:
extra virgin olive oil, fine sea salt, fresh ground black pepper, carrot, garlic, roma tomatoes, tomato paste, bay leaves, fresh parsley, fresh rosemary, winter savory, black peppercorns

Directions:
In a braising pan heat 3-tablespoons olive oil, onions, carrots and saute until tender. Add garlic and saute for a minute.
In a bowl add olive oil, sea salt, black pepper and wisk. Toss beef shanks one at a time in oil.
Place 2 beef-shanks in braising pan and sear on both sides, remove from pan and set aside. Sear remaining beef shanks and place all beef- shanks into the pan.
Add 1/2 cup Merlot wine and reduce wine by one-half.
Add beef stock, tomatoes, tomato paste, bring to a full boil and reduce to  simmer.
Place fresh herbs, juniper berries, peppercorns in cheesecloth, tie with string and place in pan. Place a tight fitting lid over pan and braise 1 1/2 to 2 hours or until beef is tender.
Remove beef-shanks and hold warm. Strain beef stock and cook egg noodles in beef stock until tender.
Divide noodles into warm bowls and place 1 Center-Cut Beef Shank on top. Add beef broth and garnish with fresh chopped parsley.
Chef's Note: Use a good quality Repertoire Wine2006 2006; Harmony Cellars, Paso Robles, Calif.
Yummy Sugar & Fat-Free Hot Cocoa


Ingredients:
skim milk, Splenda sugar substitute

Directions:
Put milk into saucepan over low/medium heat.
Once it is fairly warm (but not hot], add cocoa powder and whisk until fully combined.
Add Splenda and stir.
Let sit on stove for 5 minutes or until the temperature you want.
Enjoy!
Just Peachy Chicken Salad
Category: salad
By sal

Fresh and fruity, this creamy, peach dotted chicken salad marries sweet and savory to a palette-pleasing effect.

Ingredients:
1 cup mayonnaise
¼ cup peach juice
⅔ cup whipped heavy cream
salt and pepper to taste
4 cups cubed, cooked chicken
3 cups pitted and diced fresh peaches

Directions:
In a large bowl, whisk together the mayonnaise, peach juice and whipped cream.  Add salt and pepper to taste.  Stir in chicken and peaches and chill until ready to serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 535.2
Fat: 45.7 g
Saturated fat: 10.7 g
Carbohydrates: 6.9 g
Sugars: 5.7 g
Dietary fiber: 0.1 g
Protein: 23.7 g
Cholesterol: 104.9 mg
Sodium: 279.1 mg
Asian Coleslaw with Candied Walnuts
Category: trusted-brands-recipes-and-tips
By Kikkoman

This colorful coleslaw with shredded jicama is tossed with a citrus and ginger dressing then topped with candied walnuts.

Ingredients:
4 cups shredded red cabbage
1 cup shredded jicama
½ cup shredded carrots
2 tablespoons chopped cilantro
½ cup Kikkoman Lime Ponzu
6 tablespoons sesame oil
¼ cup orange juice
½ teaspoon grated ginger
1 cup walnuts
½ cup sugar
½ teaspoon vanilla
½ teaspoon cinnamon

Directions:
In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts. To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool.

Yields: 6 servings

Calories: 280.9
Fat: 20.1 g
Saturated fat: 2.4 g
Carbohydrates: 24.1 g
Sugars: 15.5 g
Dietary fiber: 2.8 g
Protein: 3 g
Sodium: 735.6 mg
Essanaye's Pizza Sauce
Category: side-dish
By Essanaye

After trying several brands of store-bought sauce, I decided it was time to make my own.  This sauce is great, and super easy to make, but you should refrigerate it overnight to allow the flavors to meld. I started with 1 tablespoon of brown sugar.  We all liked the sauce, but I will try it next time with 2 tablespoons of brown sugar.  Refrigerate overnight before using. Makes enough for 4 large pizzas.

Ingredients:
3 tablespoons olive oil
3 cloves garlic, minced
1 (28 ounce) can tomato sauce
½ teaspoon crushed red pepper
2 teaspoons dried thyme
2 teaspoons Italian seasoning
2 teaspoons dried basil
2 teaspoons dried oregano
1 pinch salt
1 tablespoon brown sugar, or more to taste

Directions:
Stir the olive oil, garlic, tomato sauce, red pepper, thyme, Italian seasoning, basil, oregano, salt, and brown sugar together in a saucepan over low heat; simmer, stirring occasionally, for 45 minutes. Refrigerate overnight before using.

Prep time: 5 mins
Cook time: 45 mins
Total time: 8 hrs 50 mins
Yields: 16 servings

Calories: 40.4
Fat: 2.7 g
Saturated fat: 0.4 g
Carbohydrates: 4.1 g
Sugars: 2.8 g
Dietary fiber: 1 g
Protein: 0.8 g
Sodium: 257.4 mg
Easy Rye Bread


Ingredients:
bread flour, sugar, water, bread flour, salt, caraway seeds

Directions:
Weigh out ingredients for the starter in your mixing bowl and whisk together. They should be the consistency of pancake batter.
Measure out the remaining bread flour into the mixing bowl with starter (on top of starter].
Make two wells in the dry bread flour, add the salt and caraway seeds in one, the yeast in the other.
Place mixing bowl on its stand, cover (loosely with plastic wrap or a lid], and let ferment for 1-4 hours. The yeast will become active during this time.
Measure out vegetable oil and reserve until ready for use.
After the preliminary ferment, add oil to bowl and mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
Turn the dough out onto a greased countertop (olive oil or Pam Spray works well].
Knead into a ball (1 minute] and place into a dough riser lightly coated with oil. Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
Preheat oven with a pizza stone to 450°F Be sure that the stone and a cookie sheet (bottom shelf] are in the oven when you start pre-heating it.
Turn bread dough out onto a lightly floured countertop and divide into two pieces.
Form loaves and place them on a sheet of parchment paper that is roughly the same size as your pizza stone.
Cover** and let rise for 45-60 minutes.
After rising, slash the tops of the loaves using a serrated knife.
Place the rolls in the oven using a pizza peel.*** At the same time, put a cup of ice on the cookie sheet to humidify your oven.
Bake at 450 F for 15 minutes. Reduce heat to 400 F and continue baking for another 40 minutes. If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
Cool on wire racks and enjoy!
*If you are not ready to form the loaves after the first rise, you can punch the dough down and let it rise again until doubled in size. **I use a plastic storage container that is designed to store things under my bed. It is the perfect size and keeps my dough safe from cats, dogs and other critters. ***An inverted cookie tray works in a pinch. ****If smaller loaves are desired, divide dough into four pieces and reduce baking time by 10 minutes.
Chilled Squash and Carrot Soup


Ingredients:
vegetable broth, carrots, onion, salt, fat-free evaporated milk, reduced-fat sour cream

Directions:
In a large saucepan, combine squash, broth, carrots, onion & salt, then bring to boil.
Reduce heat, cover & simmer 15-20 minutes or until vegetables are very tender, then remove from heat & cool.
In a blender or food processor, puree vegetable mixture in batches, then transfer to a bowl & stir in milk.
Cover & chill until ready to serve.
When ready to serve, garnish with a small dollop of sour cream, slightly swirled into the soup.
Veal Chops Paprikash


Ingredients:
salt, fresh ground pepper, sweet paprika, hot paprika, olive oil, shallots, white mushrooms, sweet paprika, dry white wine, sour cream, salt, fresh ground pepper

Directions:
To make the rub, in a small bowl, mix together the salt, pepper, and the two paprikas.  Slash the edges of the chops in 1 or 2 places to prevent curling.  Sprinkle the chops all over with the rub.  Let stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight.  Bring to room temperature if necessary before cooking.
In a large, heavy frying pan, over medium-high heat, heat the olive oil.  Add the chops and brown for about 2 minutes on each side.  Reduce the heat to medium and cover the pan.  Cook until an instant-read thermometer inserted away from the bone registers 145 degrees F (63 C] and the meat is lightly pink when cut into near the bone, 4-5 minutes longer.  Transfer the chops to a serving platter and tent loosely with aluminum foil while you make the sauce.
Pour off all but 1 Tb of the drippings from the pan.  Add the shallots, mushrooms, and 1 tsp sweet paprika.  Saute over medium-high heat until the shallots are translucent, 3-4 minutes.  Add the wine and deglaze the pan, scraping up any browned bits from the bottom.  Cook for 1 minute longer, stirring often.  Remove the pan from heat and stir in the sour cream.  Season to taste with salt and pepper.
Transfer the chops to individual pates, spoon the sauce on top, sprinkle with sweet paprika, and serve.
Poca  (Cheese in Pastry)


Ingredients:
egg, plain yogurt, olive oil, butter, flour, salt, baking powder, farmer cheese, salt, fresh ground pepper, chives, parsley, milk

Directions:
With a whisk or mixer, combine the egg, yogurt, olive oil and butter until well blended.
Add the flour, salt and baking powder and stir to form a smooth dough.
Cover and refrigerate for 15-20 minutes.
Preheat oven to 400 degrees F.
In another bowl, combine the cheese, salt, pepper, chives and parsley.
Roll a piece of dough the size of a walnut into a smooth ball.  Hollow out the middle and fill with 1/2 t of the cheese mixture.  Seal the dough around the filling and form into a ball again.  Continue until all the dough is used.
Lightly butter a cookie sheet.  Place the cheese balls on the pan.  Brush each with milk.
Bake in preheated 400 F oven for 20-25 minutes.  Serve hot.