xiaoxl/recipe_data huggingface dataset:
Plum Cake (German)


Ingredients:
flour, sugar, salt, butter, vanilla, purple plums, flour, powdered sugar

Directions:
Place 4 cups flour, sugar, salt and melted butter in a bowl; mix.
Add egg yolks and vanilla, mix.
Place the dough onto a cookie sheet pan and press with your fingers make a rim.
Spread with a thin layer of apricot jam.
Place the quartered purple plums in rows on the dough and jam.
Beat egg whites slightly and brush over the plums.
Sprinkle 2 tbsp of flour over the egg whites.
Bake at 375 degrees Fahrenheit for 40 minutes.
Sprinkle powdered sugar on top of the plum cake.
Strawberry Poppers


Ingredients:
fresh strawberries, light cream cheese, lime zest, chili powder, fresh parsley, fresh cilantro

Directions:
Wash strawberries and pat dry.  Use a tiny spoon to hollow out berries.  Set aside.  In a smalll bowl, Stir together cream cheese, jalapeno pepper, lime zest and chili powder.
Taste and add more jalapeno and chili powder if desired.  Using a piping bag, with large star tip.  Pipe cheese mixture into strawberries to fill centers.  Dip cheese end of berries in parsley.
Refrigerate for up to 1 hour before serving.
Neighbor's Sweet Potato Salad


Ingredients:
sweet potatoes, scallion, fresh cilantro, dried cranberries, sunflower seeds, red wine vinegar, olive oil, spicy mustard

Directions:
Combine the first 5 ingredients in a large bowl.
Stir together the last 3 for the dressing.  You want almost equal amounts of  vinegar and oil - but a bit more vinegar.
Pour dressing over salad and refrigerate until ready to serve.
Heart-Healthy Chicken Tenders


Ingredients:
boneless skinless chicken breasts, plain nonfat yogurt, poultry seasoning, onion powder, garlic powder

Directions:
To Triple-Wash Chicken: Remove chicken breasts from pkg and place in colander. While rinsing chicken in colander with cold water, trim fat from each chicken breast with kitchen scissors. Place trimmed breast into separate bowl; do not return to colander! (Reserve trimmings for making chicken broth, if desired.] Once all breasts have been trimmed of fat, wash colander and kitchen scissors. Then return breasts to colander and rinse with cold water again. While rinsing, use kitchen scissors to cut breasts into strips or chunks (more kid-friendly], placing pieces into separate bowl. Do not return to colander! Once all breasts have been cut into pieces, wash colander. Return pieces to colander and rinse chicken one more time; drain well.
Place yogurt, hot sauce, and seasonings into gallon-sized Ziploc Freezer bag. Mix well. Place chicken pieces into bag and mix well, making sure pieces are covered. Refrigerate in the coldest part of fridge at least 4 hrs or overnight. The colder the chicken, the better the results.
Preheat oven to 450 degrees F. Line large baking sheet with Reynolds Release Foil. Lightly coat foil with canola oil or spray with non-stick cooking spray.
Place 1/3 box of Corn Flake Crumbs into gallon-sized Ziploc Freezer bag. Put approximately 10 chicken pieces into bag and shake to coat. Remove pieces from bag and place on baking sheet (about 20-25 pieces/sheet]. NOTE: After coating 20-25 pieces, discard Corn Flake Crumbs and put another 1/3 box into bag. Repeat as necessary.
Bake 12 minutes; do not turn pieces over! Chicken will be golden brown on top. Do not overcook or chicken will be tough.
Serve with your favorite dipping sauces and raw veggies. Also great on buns and in wraps topped with your favorite greens, tomatoes, (red &/or green] onion, and other veggies. For condiments, we like light ranch dressing and flavored mayos and mustards. BBQ sauce would be great, too!
NOTES: In order for coating to adhere properly, chicken mixture must be very cold. To make spicier, add cayenne pepper or use a hotter hot sauce or chili sauce. Use different seasoning blends such as poultry seasoning, other kinds of Mrs. Dash, or Paul Prodhomme's (love these!].
Corn and Black Bean Salsa With Feta Cheese


Ingredients:
black beans, olive oil, cider vinegar, sugar, feta cheese

Directions:
In a medium bowl, mix together olive oil, cider vinegar and sugar., Add onion, beans and corn., Stir in feta and allow to marinate in the refrigerator for at least one hour., It gets better, the longer it sits!
Ube-Macapuno Cake
Category: world-cuisine
By Jackie

This is a great Filipino purple yam cake.

Ingredients:
2 ½ cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1 cup ube (purple yam), cooked and finely grated
¾ cup milk
1 teaspoon vanilla extract
½ cup corn syrup
7  egg yolks, lightly beaten
½ cup vegetable oil
7  egg whites
1 teaspoon cream of tartar
1 cup white sugar
6 drops red food color
6 drops blue food coloring
1 (12 ounce) jar macapuno (coconut preserves)
1 cup evaporated milk, chilled
¾ cup white sugar
1 cup butter, softened
1 drop violet food coloring

Directions:
Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 - 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside. Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing. To make Butter Icing:  Combine evaporated milk and 3/4 cup sugar. set aside.  Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 - 3 layer 9 inch cake

Calories: 713.8
Fat: 43.7 g
Saturated fat: 13.3 g
Carbohydrates: 74.9 g
Sugars: 36 g
Dietary fiber: 0.8 g
Protein: 12 g
Cholesterol: 167.5 mg
Sodium: 468.8 mg
Curried Beef Kebabs With Brown Basmati Rice


Ingredients:
brown basmati rice, lamb, chicken, red onion, canola oil, curry powder, salt, fresh cilantro leaves

Directions:
Prepare rice according to package directions omitting salt if desired.
Prepare broiler rack by spraying with nonstick spray; preheat the broiler.
In large bowl, toss all the remaining ingredients together except for the cilantro.
Thread the beef, onion, and squash alternately on 8 (12-inch] metal skewers. Place the skewers on the prepared broiler rack and broil 5 inches from the heat, turning occasionally, until an instant-read thermometer inserted into a chunk of beef registers 145°F for medium-rare, about 10 minutes. Serve with rice and garnish with cilantro.
Chef John's Blueberry Clafoutis
Category: desserts
By Chef John

This recipe is a great way to enjoy fresh summer fruit, and this technique really lets it play the starring role. I hope you give it a try soon.

Ingredients:
1 pint fresh blueberries
1 ¼ cups milk
⅔ cup white sugar
½ cup all-purpose flour
3  large eggs
1 tablespoon vanilla extract
1 pinch salt

Directions:
Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish. Pour blueberries into prepared baking dish. Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles. Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 clafoutis

Calories: 222.7
Fat: 3.8 g
Saturated fat: 1.4 g
Carbohydrates: 41 g
Sugars: 30.6 g
Dietary fiber: 1.6 g
Protein: 6.3 g
Cholesterol: 97.1 mg
Sodium: 82.6 mg
Filipino Menudo (Pork and Liver Stew)
Category: soups-stews-and-chili
By lola

This rich pork dish is usually prepared on special occasions or when expecting company.

Ingredients:
2 ¼  boneless pork chops
½ pound pork liver
3 tablespoons olive oil
2 cloves garlic, minced
1  onion, diced
salt and pepper to taste
2  tomatoes, diced
1 (15.5 ounce) can garbanzo beans, drained
1 (1.5 ounce) box raisins
2  potatoes, diced

Directions:
Bring a large pot of lightly salted water to a boil; add the pork chops and return to a boil. Cook the pork chops at a boil for 5 minutes, remove, and set aside to cool. Remove 1 cup of the broth from the pot and set aside for later use. Once the chops are cooled to the touch, cut into bite-size pieces. Return the water to a boil; add the pork liver to the pot and cook at a boil until tender, 7 to 10 minutes. Drain and discard the liquid. Set the liver aside to cool; cut into bite-size pieces. Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir the pork chops into the onion and garlic; cook and stir together for 5 minutes. Season with salt and pepper. Add the tomatoes and reserved broth; cover and cook for 10 minutes. Stir the pork liver, garbanzo beans, raisins, and potatoes into the mixture; cover and simmer until the potatoes are fork-tender, about 10 minutes.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 35 mins
Yields: 10 servings

Calories: 194
Fat: 6.8 g
Saturated fat: 1.4 g
Carbohydrates: 24.7 g
Sugars: 4.6 g
Dietary fiber: 3.8 g
Protein: 9.5 g
Cholesterol: 43.8 mg
Sodium: 163.7 mg
Raspberry & Cinnamon Sponge Dessert


Ingredients:
unsalted butter, fresh raspberries, ground cinnamon, unsalted butter, caster sugar, self-raising flour

Directions:
Preheat the oven to 200C/400F/Gas 6.
To make the raspeberry sauce, melt the butter in an oven-proof skillet over a medium heat. Add the raspberries and cinnamon and cook for 2-3 minutes, stirring occasionally.
Meanwhile, in a separate bowl, cream together the butter and sugar until smooth.
Add the flour and eggs and continue to blend until combined to a sticky batter.
Add this batter to the raspberry sauce and stir through to mix completely.
Place the skillet in the oven and bake for 20 minutes.
To serve, turn out onto a warmed serving platter and drizzle with the cream if desired.
This dessert is equally good served cold.
Mustard Fried Chicken
Category: meat-and-poultry
By Othasha Thomas

Chicken wings are seasoned with a delicate mixture of spices, then coated in mustard and floured before being fried until crisp. If you don't have a deep-fryer, you may use a heavy skillet, but for crispier chicken, I would prefer a deep-fryer. This chicken is SO good!

Ingredients:
5 pounds chicken wings, separated at joints, tips discarded
1 tablespoon seasoned salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground black pepper
1 tablespoon monosodium glutamate (MSG, or Accent flavor enhancer)  (Optional)
3 tablespoons prepared yellow mustard
3 cups all-purpose flour
1 quart oil for frying, or as needed

Directions:
Season the chicken wings on both sides by sprinkling with seasoned salt, garlic powder, onion powder, pepper, and MSG. I like to lay it all out on a big plastic bag for easier clean up. Coat each piece with a thin layer of mustard. You may use a basting brush or your fingers. Put the flour into a plastic bag, add the chicken, and shake to coat. Heat the oil in a deep-fryer or deep heavy skillet to 350 degrees F (175 degrees C). When the oil is hot, add the chicken and cook for 6 minutes on each side, or until juices run clear. Drain on paper towels, and cool for 5 minutes before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 10 servings

Calories: 399.7
Fat: 20.5 g
Saturated fat: 4.3 g
Carbohydrates: 32.3 g
Sugars: 1 g
Dietary fiber: 1.8 g
Protein: 19.9 g
Cholesterol: 47.6 mg
Sodium: 515.6 mg
Chocolate Chip Cookie Cool Whip Dessert


Ingredients:
Cool Whip, Cool Whip Lite, milk, Amaretto

Directions:
Combine milk and Amaretto in a shallow bowl.
Dip cookies into the milk/Amaretto mixture, and  place a single layer of cookies in the bottom of a deep dessert dish.
Once cookies cover the bottom of the dish, spoon out a layer of Cool Whip over the cookies so that it covers the cookies completely. Layer should be about an inch thick.
Repeate layers, placing cookies so that it covers up the Cool Whip, then Cool Whip to cover up the cookies.
End the layering with a layer of Cool Whip.
Crumble remaining cookies over the top of your dessert as garnish.
Refrigerate for 1-2 hours.
Serve cold.
Camp Chili, Tom-Style


Ingredients:
bacon drippings, red onions, ground beef, garlic cloves, tomato sauce, kidney beans, water, salt, cornflour, dried oregano leaves, ground cumin, brown sugar

Directions:
Heat oil in a heavy dutch oven over medium heat, add onions and cook until they are translucent.
Combine the beef with the garlic, minced chili, cumin, brown sugar and oregano.
Add meat and spices to pot with onions.
Break up any lumps with a fork and continue to cook.
Add tomato sauce, water and salt.
Bring to a boil, lower heat and simmer, uncovered, for 1 hour.
Stir in the corn flour/water to achieve desired consistency.
Cook 15 minutes longer, stirring. The longer you let it cook, the more flavorful it becomes.
Adjust seasonings to taste.
Serve over rice or with crackers.
Snow Peas and Feta With Orange Vinaigrette


Ingredients:
snow peas, extra virgin olive oil, Dijon mustard, salt, feta

Directions:
Bring a large pot of lightly salted water to boil., Add snow peas and red pepper strips until brightly colored, about 1 minute., Drain and rinse under cold temperature if not serving immediately., Whisk together olive oil, orange juice, mustard and salt., Stir in the feta and and toss with snow peas., Serve room temperature or chilled.
Korean Skirt Steak- by Sookhee Pai of Arcadia, Ca


Ingredients:
sugar, soy sauce, mirin, garlic cloves, scallion, ginger, ground black pepper, salt

Directions:
Mix first 10 ingredients and marinate the skirt steak one or more hours., Grill over hot charcoal., Cook until medium rare., Remove from fire and let rest 10 minutes, slice as thin as possible and serve.
Orange Cream Cheese Frosting
Category: desserts
By Debbie Rowe

Great on Carrot Walnut Cookies (see recipe).

Ingredients:
3 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon orange zest
2 tablespoons fresh orange juice
2 ½ cups confectioners' sugar
¾ cup chopped walnuts

Directions:
Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy.  Beat in confectioner's sugar until blended and smooth. Spread  about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts. Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.

Yields: 3 cups

Calories: 45.4
Fat: 2.2 g
Saturated fat: 0.8 g
Carbohydrates: 6.3 g
Sugars: 6 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Cholesterol: 3.1 mg
Sodium: 8.4 mg
Latin-Inspired Spicy Cream Chicken Stew
Category: soups-stews-and-chili
By MSHELLZ2U

My old roommate, who was Latino, gave me this recipe about 8 years ago.  Recently I was cleaning out a cookbook and found the recipe tucked away.  This is extremely delicious.  I don't know what it was called, she just said it was something her mom used to make when she was younger. Depending on how spicy you like it, you omit or ramp up any variety of hot spices you like.  This is great served over rice with shredded cheese and sour cream -- or even with corn bread. It is really versatile.

Ingredients:
6  skinless, boneless chicken breast halves
3 (14.5 ounce) cans diced tomatoes
1 (16 ounce) jar green salsa
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15.25 ounce) can whole kernel corn, drained
1 (1.25 ounce) package taco seasoning
1 tablespoon chopped fresh cilantro
2 teaspoons ground red chile pepper, or to taste
1 teaspoon ground cumin
½ cup cream cheese, softened

Directions:
Place the chicken breasts into the bottom of a slow cooker, and pour tomatoes, green salsa, black beans, pinto beans, and corn over the chicken. Sprinkle  , cilantro, ground red chile, and cumin over the mixture, and stir to combine. Cover the cooker, set on Low, and cook until chicken is very tender and the mixture has thickened, 8 to 10 hours. For soup, leave all liquid in the cooker; for a thicker stew, remove some liquid if desired. Mix 1 or 2 tablespoons of liquid with cream cheese in a bowl, stir until smooth, and mix the cream cheese into the cooker to make a creamy sauce. Continue to cook for 15 minutes, then serve.

Prep time: 10 mins
Cook time: 8 hrs 15 mins
Total time: 8 hrs 25 mins
Yields: 8 servings

Calories: 330.8
Fat: 7.9 g
Saturated fat: 3.9 g
Carbohydrates: 37 g
Sugars: 8.2 g
Dietary fiber: 7.7 g
Protein: 26 g
Cholesterol: 61.6 mg
Sodium: 1301.8 mg
Grown-Up Sweet Potato Turbate #SP5


Ingredients:
frozen puff pastry, fresh Italian parsley, fresh Italian parsley

Directions:
Preheat oven to 400 degrees.  Spray a medium baking sheet with non-stick cooking spray; set aside.
Unfold puff pastry; using a 3-inch round cookie cutter, cut 4 rounds from dough; place rounds onto prepared baking sheet (set aside remaining dough for another use].  Place baking sheet into preheated oven and bake until golden brown, approximately 15 minutes; set aside.
Heat the sweet potatoes in the microwave according to package directions.
Place the beef tips and gravy into a large, non-stick skillet.  Heat over medium-high heat for 2 minutes, stirring occasionally.  Lower heat to medium.  Using two forks, shred the beef tips.  Add in the pearl onions, and continue heating until onions are heated through, approximately 2 - 3 minutes.  Add in the chopped parsley, stir to combine.
To serve, evenly spoon potatoes onto serving plate in a circle pattern, leaving the center unfilled.  Evenly divide the shredded beef mixture, placing it into the unfilled center of the potatoes.  Top each with a puff pastry round.  Garnish with additional fresh Italian parsley and enjoy!
Dry Fried Mee Siam (Spicy and Tangy Siamese Noodles)


Ingredients:
bean sprouts, tamarind pulp, water, garlic cloves, shallots, lemongrass, shrimp paste, sugar, pepper, fish sauce

Directions:
Bring the 2 cups of water to a boil and add the prawns,removing them as soon as they are cooked.Put them in a bowl of ice water to stop the cooking. When cooled, peel the prawns and leave aside for garnishing.
Blend garlic, shallots, preserved soy beans, dried prawns, dried chillies, candlenuts, lemongrass and shrimp paste into a paste.
Fry paste in 1/3 cup oil, till fragrant.Add tamarind juice and 1 cup of stock from cooking the prawns.Bring to a boil and simmer for five minutes.
Add noodles and stir-fry. Mix in tofu and toss well. Add sugar, pepper, fish sauce and a squeeze of lime juice.
Lastly add in the beansprouts and the chives toss until breansprouts and chives are just limp.
Steamed Oriental Vegetables


Ingredients:
carrots, zucchini, broccoli florets, bean sprouts, green pepper, onion, celery

Directions:
Wash all vegetables. Slice or chop as noted on ingredient list. Slice onions into rings.
Fill saucepan 1/2 full with water. Add 2 tablespoons Mrs. Dash Seasoning Mix, Original Blend, to water.
Add vegetables to steamer insert in same order as shown on ingredients list (not all vegetables cook at the same rate. When steaming, slower cooking vegetable always go in the bottom of the steamer insert].
Moisten veggies by pouring one cup of water over them, then sprinkle with 2 tbsp Mrs. Dash Seasoning Mix, Original Blend, and 2 tbsp Mrs. Dash Seasoning Mix, Extra Spicy.
Bring water to a boil on High, then reduce heat to Medium High. Steam for about 20 minutes. Veggies are done when fork-tender.
Apple-Raisin Sandwiches


Ingredients:
apples, raisins, cooked ham, mayonnaise, lemon juice, lettuce leaves

Directions:
In a mixing bowl, add the apples, raisins, ham, cheddar cheese, mayonnaise and lemon juice.
Stir until well combined.
Spread 1/2 cup apple mixture on 6 slices toast.
Place a lettuce leaf over the top and place the remaining bread slices over the sandwiches and serve.
Sugar Free Strawberry Jiffy Jam
Category: side-dish
By Bea Gassman

Unlike many diabetic recipes, this has excellent flavor!

Ingredients:
2 cups strawberries
1 cup cold water
1 (3 ounce) package strawberry flavored Jell-O®, sugar free

Directions:
In a large saucepan crush strawberries.  Add water and gelatin, mixing well. Over medium heat bring mixture to boiling, stirring constantly.  Reduce heat to low and simmer for 2 minutes. Pour into jars, allow to cool and then cover.  Can be stored in refrigerator for 1 week, or frozen for several weeks.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 24 servings

Calories: 16.6
Carbohydrates: 3.9 g
Sugars: 3.6 g
Dietary fiber: 0.2 g
Protein: 0.4 g
Sodium: 14.4 mg
Spinach, Mushroom and Red Onion Salad


Ingredients:
lime juice, lemon juice, honey, sugar, olive oil, fresh tarragon, white mushrooms, mandarin oranges, red onion, dried cranberries, pine nuts

Directions:
Combine orange juice, lemon juice and honey, in a medium bowl. Slowly whisk in olive oil until combine; season with tarragon, salt and pepper to taste.
Combine spinach, mushrooms, mandarin orange segments and onions in a large bowl. Toss salad with enough dressing to coat lightly. Garnishes with cranberries and pine nuts.
SourDough Starter


Ingredients:
flour, water

Directions:
Combine flour, water and yeast in a warm bowl.
Use a wooden or plastic spoon to stir mixture till smooth.
Cover the container with plastic wrap and place it in a warm, draft-free area for 36-48 hours; your starter should be slightly bubbly and give off a delicious sour, yeasty, aroma.
Its consistency will be that of light pancake batter.
Cover the sourdough container and put it to rest in the fridge.
I use a Mason Jar.
French Garlic Soup


Ingredients:
garlic, sage leaves, salt, water, ground pepper, eggs, gruyere cheese

Directions:
Peel all the cloves of garlic.
In a large sauce pan put all except 1 of the cloves (unchopped] along with the sage, salt & water. Brink to a boil & simmer for 20 minutes.
Remove garlic cloves & discard the sage. Crush the garlic & return it to the sauce pan, & add the pepper.
Simmer for another 2 minutes, then poach the eggs in the soup.
Meanwhile, rub the slices of bread with the remaining garlic clove & toast them in the oven.
When one side is toasted, put a tablespoon of Gruyere on the UNTOASTED side of each of the slices & then toast that side also.
In each of 4 bowls, put a piece of toast with cheese, put an egg on top of the cheese, & then the soup is served on top of that.
Apple, Chicken and Stilton Salad


Ingredients:
chicken breasts, apple, pecans, Stilton cheese

Directions:
Coat a lg grill pan with a non stick cooking spray. Place over med heat. Add chicken and cook 5-6 mins per side or until it reaches 165 degrees inside. Remove from heat, slice into strips and set aside.
In a lg bowl combine spinach, apple slices, nuts and  vinaigrette, toss to coat. Place salad on 4 plates, season with salt and pepper to taste.
Top each salad evenly with sliced chicken and 1 Tbsp of the crumbled cheese. Drizzle with more dressing if you wish and serve at once.
George Washington's Eggnog [ I'm Not Kidding!]


Ingredients:
brandy, jamaican rum, sherry wine, eggs, sugar, milk, heavy cream

Directions:
MIX LIQUOR FIRST.
Separate yolks and whites of the eggs*.
Add sugar to beaten yolks and mix well.
Add combined liquors to the yolk and sugar mixture, drop by drop at first, slowly beating it all the while.
Add cream and milk and mix thoroughly.
Beat the egg whites* until stiff and gently fold these into cream liquor and yolk mixture.
Let this sit in the refrigerator for several days.
Taste frequently.
*I always remove the white thingum from eggs.