xiaoxl/recipe_data huggingface dataset:
Detroit Chili Dogs


Ingredients:
ground beef, butter, flour, tomatoes, chili powder, paprika, yellow mustard, turmeric, cumin powder, garlic powder, onion powder

Directions:
Preheat oven to 450°F.
Preheat very large pot with 1 cup of lard
Simmer 5 lbs of ground round and 1/2 lb cow heart ground fine on medium heat until it separates and turns just brown. This mixture must be stirred regularly and mashed during process to create a kind of rough paste.
In a cast iron skillet put 6 tablespoons of butter and melt it then add 6 tablespoons of flour and make a light brown roux and set aside.
Cut 3 tomatoes in half and roast in a 450°F oven with a little vegetable oil on top until completely cooked and starting to turn into mush with a slight browning taking place. Set these aside.
Add 32 ounces of chicken stock to meat simmer for 20 minutes at a slight boil then add roux, cooked tomatoes, 3 tablespoons chili powder,4 table spoons paprika,1/3 cup Plochmans yellow mustard,2 tablespoons turmeric, 2 tablespoons cumin powder, 1 tablespoon garlic powder, and 1 tablespoon onion powder.
Simmer this down to the proper consistency.
Spicy Sweet Potatoes


Ingredients:
sweet potatoes, olive oil, salt, cayenne, ground allspice

Directions:
Preheat oven to 500°F.
Peel potatoes and halve lengthwise, then cut each half lengthwise into 4 wedges.  Transfer to a shallow baking pan and toss with oil to coat.  Arrange in single layer in pan.  Combine salt and spices and sprinkle over potatoes.
Roast potatoes in lower third of oven, turning over halfway through roasting, until tender and browned, 15 to 20 minutes total.
Serve hot from the oven.
Crock Pot Macaroni and Cheese


Ingredients:
milk, evaporated milk, Worcestershire sauce, salt, black pepper, dry mustard, cheddar cheese, macaroni

Directions:
Mist bottom and sides of 4-6qt crock pot with cooking spray., Mix all ingredients in a bowl and place in slow cooker., Cover and cook on low for 2 1/2 to 3 hours.
Greek-Style Chickpea Salad


Ingredients:
chickpeas, red onion, cucumber, fresh mint leaves, fresh parsley, fresh lemon juice, kalamata olives, Dijon mustard, olive oil, garlic clove

Directions:
Procedure.
In a large bowl, toss chickpeas, onion, cucumber, mint, feta and parsley. In a small bowl, whisk lemon juice, olives, mustard, oil, and garlic together. Pour dressing on top of the chickpea mixture and stir gently until combined. Season with salt and pepper to taste, and feel free to add slightly more cheese, lemon juice, oil, salt, or pepper right before serving.
JAPANESE CHICKEN SOBa NOODLES


Ingredients:
canola oil, chicken breasts, red onions, carrots, purple cabbage, peanuts

Directions:
In a large pot of boiling water (no salt], add noodles and cook for 3 to 3 ½ minutes. Drain in the colander before transferring them in a large bowl filled with very cold water. Swirl them around to dislodge starch, preventing them from getting gummy.
In a large saucepan over medium-high heat, add canola oil and sesame oil. When hot, add chicken breasts; season and sauté until no longer pink. Using a spider strainer or slotted spoon, transfer cubed chicken to a bowl; set aside.
Back to saucepan; reduce heat to medium and add onions, peppers, carrots and cabbage; sauté until just soft about 3 to 4 minutes.
Drain noodles from the cold water bowl and transfer them to a bowl filled with very hot (not boiling] water to warm up.
Return chicken to skillet; sauté to heat through. Add warm soba noodles and pour in peanut sauce; stir until well mixed. Spoon mixture into bowls and garnish with coarsely chopped peanuts.
Steak House Burgers


Ingredients:
olive oil, Worcestershire sauce, seasoning salt, fresh ground black pepper, green leaf lettuce, tomatoes, sharp cheddar cheese

Directions:
In a large bowl or gallon-size zipper bag, put in the ground chuck, 2 Tablespoons A1, 1 Tablespoon Worcestershire sauce, seasoned salt, and pepper. Mix all the ingredients well until uniformly distributed throughout the meat. Place the meat mixture in the refrigerator while you go on to the next step.
In a medium skillet, heat the olive oil over medium heat. Add the chopped white onions and sautee until tender. This step is OPTIONAL, as you can mix the onions into the burgers raw, depending on your preference. I prefer them sauteed because I think it adds a better flavor to the burger. Once the onions are tender, set aside and allow to cool. Once the onions have cooled, mix them well into the ground chuck.
Preheat your grill. Take the burger mixture and form into 4 to 6 patties, depending on the size you desire. If desired, push a dent in the center of the patties, which will allow them to cook more evenly and retain a flat shape after cooking. Cook the patties 5-7 minutes per side, depending on how well you like them cooked.
After cooking, place the burger on the bun, top with a small amount of A1 if desired, then a slice of cheese. Place mayo or desired condiments on top bun, and sprinkle with french-fried onions. The condiment will act like a glue and hold the onions on. Top with lettuce, tomato, pickle or whatever else you like.
Vietnamese Coconut-Caramel Shrimp (Tom Rim)
Category: world-cuisine
By Diana71

This is a Vietnamese caramelized shrimp dish called Tom Rim that is both sweet and savory at the same time! It's made with a simple syrup and some fish sauce. Super easy, super quick! Serve it with bowls of rice and you'll have your very own authentic taste of Vietnam at home.

Ingredients:
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon salt
2 tablespoons white sugar
¼ cup coconut water
1 teaspoon maple syrup
2 tablespoons olive oil
1 dash sesame oil
1  shallot, minced
3 cloves garlic, minced
2 tablespoons fish sauce
1 tablespoon chopped fresh chives

Directions:
Clean the shrimp by placing them in a bowl and rinsing them with water. Drain. Add salt and rub into shrimp thoroughly. Rinse well again. Set aside for 15 minutes. Heat sugar in a heavy pot over medium-low heat and stir until melted. Once sugar begins to caramelize, pour in coconut water, using caution so it does not splatter. Pour in maple syrup. Stir until sugar syrup is well combined and smooth. Remove pot from heat and set aside. Warm olive oil and sesame oil in a saute pan over medium heat. Add shallot and garlic and cook until shallot is soft and translucent, about 5 minutes. Add fish sauce and sugar syrup; stir for 1 to 2 minutes. Add shrimp to the saucepan and cook, turning them in the syrup, until shrimp turn pink and are well cooked, 3 to 4 minutes. Sprinkle chives over shrimp.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 228.6
Fat: 9 g
Saturated fat: 1.4 g
Carbohydrates: 12.1 g
Sugars: 7.9 g
Dietary fiber: 0.3 g
Protein: 24 g
Cholesterol: 172.5 mg
Sodium: 2477.2 mg
Canadian Living Peanut Butter Cookies


Ingredients:
butter, brown sugar, crunchy peanut butter, egg, vanilla, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, peanuts

Directions:
In large bowl, cream together butter and sugar.  Add peanut butter, creaming thoroughly.  Beat in egg and vanilla.  In separate bowl, combine flours, baking powder, baking soda, and salt.  Blend into creamed mixture.  Fold in M&Ms if using.  Shape into small balls (1-1/4 inch / 3 cm in diameter] and place on cookie sheets (greased or lined with parchment paper].  Flatten slightly with floured fork.
If desired, top each cookie with a peanut half.
Bake in 350° F (180° C] oven for 8 minutes or until lightly browned.
Cool on baking sheets for a few minutes, then remove to racks to cool completely.
Makes about 40 cookies.
Quick and Easy Goulash
Category: soups-stews-and-chili
By Adriane

A homemade meal easy enough for a busy college student!  Hearty beef and cheese with noodles and corn.

Ingredients:
1 (12 ounce) package egg noodles
1 pound lean ground beef
1 (26 ounce) jar spaghetti sauce
1 (15.25 ounce) can whole kernel corn
1  onion, chopped
1 cup shredded Cheddar cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, brown the beef; drain. Heat through over medium the beef, spaghetti sauce, corn, chopped onion and cheese.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 885.3
Fat: 35.2 g
Saturated fat: 14.4 g
Carbohydrates: 101.1 g
Sugars: 21.6 g
Dietary fiber: 9.7 g
Protein: 42.8 g
Cholesterol: 162.8 mg
Sodium: 1314 mg
Fish Fillets in Orange Herb Sauce


Ingredients:
butter, orange zest, fresh chervil, fresh parsley, fresh thyme, salt, nutmeg, orange

Directions:
In a mixing bowl combine melted butter, orange zest, orange juice, salt and nutmeg.  Finely chop chervil, parsley and thyme and add to mixture.
Whisk to combine.
Slice fillets into four 1/4lb portions (if required] and place into a ziplok bag. Add half of the butter/herb mixture.  Let rest for 10 minutes. Reserve remaining half of herb/butter mixture for dipping or dressing cooked fillets.
Slice orange into 12 thin slices. Place 8 slices in a shallow baking dish. (Two slices per fillet.].
Remove fillets from bag and position on top of orange slices. Pour remaining liquid from bag over fish.
Preheat oven to 400 deg F. and bake for 10 minutes for each 1 inch thickness of fish. (four 1" thick pieces = 40 min approx.].
Arrange a bed of micro greens on serving dish and place fillet on top. Compliment with a serving of wild rice drizzled with reserved herb/butter and garnish with shards of orange zest, and sprig of parsley.
Place an orange slice on each plate for appearance, and your done.
As an option, serve reserved herb/butter in a small side dish for dipping.
The Perfect Chocolate Cake


Ingredients:
white sugar, all-purpose flour, baking powder, baking soda, salt, eggs, milk, vanilla extract, boiling water

Directions:
Preheat oven to 350 degrees .
Grease and flour two nine inch round pans. or 1 9x13 pan.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla.
mix for 2 minutes on medium speed.
Stir in the boiling water last. Batter will be very thin but don't worry.
Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Texas Casserole


Ingredients:
ground beef, garlic clove, sugar, tomato sauce, green onions, cream cheese, sour cream, mild cheddar cheese

Directions:
Brown ground beef with onion and garlic, drain.
Mix ground beef mixture, sugar, tomato sauce, sour cream, and cream cheese with hot cooked noodles.
Sprinkle with 1/2 cup grated cheese.
Bake at 350 degrees for 1 hour.
Traditional Swedish Pepparkakor
Category: world-cuisine
By Eal

These thin, crispy spice cookies are a Christmas tradition in Sweden. They're usually cut into heart, flower or star shapes. Dusting your cookie cutters with flour will make it easier to cut the dough.

Ingredients:
3 ¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 cup butter
1 cup white sugar
½ cup brown sugar, packed
1  egg, beaten
2 tablespoons dark corn syrup

Directions:
Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl. Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight. Preheat oven to 375  degrees F (190 degrees C). Lightly grease baking sheets. Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets. Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.

Prep time: 30 mins
Cook time: 5 mins
Total time: 1 hr 35 mins
Yields: 100 servings

Calories: 47.4
Fat: 1.9 g
Saturated fat: 1.2 g
Carbohydrates: 7 g
Sugars: 3.2 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 6.7 mg
Sodium: 39.9 mg
Baked Acorn Squash & Brown Sugar


Ingredients:
acorn squash, brown sugar

Directions:
Slice acorn squash in half., Bake at 350°F for 35-40 minutes., Scoop out the squash., Add brown sugar., Stir until somewhat smooth.
Chicken Tangine With Almonds


Ingredients:
butter, olive oil, garlic clove, ground ginger, powdered saffron, water, chicken, ground coriander

Directions:
Melt 4 tablespoons of the butter in a skillet over medium heat. Add the oil, garlic, ginger, saffron and cook briefly until the garlic is golden.
Slowly add 1/2 C of the water to the sacue in the skillet, then add the chicken pieces. Add water until the chicken is partly covered. Add the coriander and cover the skillet. Reduce heat to low and simmer until the chicken is tender, about 45 minutes. Remove the chicken from the skillet and arrange on a serving dish.
Increase the heat to high and boil the sauce until reduced by half, stirring often. Pour the sauce over the chicken.
In a small pan over medium heat, melt the remaining 1 T of butter. Add the almonds and cook until browned, about 3 minutes. Spinkle the browned almonds over the chicken.
Avocado Whole Wheat Pasta Salad
Category: salad
By SJWELLS

This dish incorporates one of my favorite things in the universe, avocado, into a side dish with other fresh vegetables.  It also works as a vegan main course dish.

Ingredients:
1 (12 ounce) box whole wheat rotini pasta
3 tablespoons extra-virgin olive oil
3 tablespoons white vinegar
lemon, juiced
1 tablespoon honey
2  avocados - peeled, pitted, and chopped
1  green bell pepper, sliced
1 large carrot, cut into matchstick-size pieces
6  green onions, sliced
1 stalk celery, sliced
1 clove garlic, minced
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh cilantro
1 teaspoon lemon zest
salt and ground black pepper to taste

Directions:
Bring a large pot of salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain and run under cold water to prevent sticking. Whisk olive oil, vinegar, lemon juice, and honey together in a bowl until dressing is smooth. Mix pasta, avocados, green bell pepper, carrot, green onions, celery, garlic, basil, parsley, and cilantro together in a bowl. Drizzle dressing over pasta mixture and toss to coat. Add lemon zest, salt, and pepper to pasta salad. Serve at room temperature.

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

Calories: 394.2
Fat: 17.5 g
Saturated fat: 2.5 g
Carbohydrates: 55.5 g
Sugars: 5 g
Dietary fiber: 10.5 g
Protein: 10.4 g
Sodium: 26.6 mg
Chicken Paprikash
Category: meat-and-poultry
By ErinWebster

My grandmother made this hearty chicken dish whenever we visited her. It was the only thing I'd eat until I was ready to bust! It's wonderful.

Ingredients:
3  eggs, beaten
½ cup water
2 ½ cups all-purpose flour
2 teaspoons salt
¼ cup butter
1 ½ pounds bone-in chicken pieces, with skin
1 medium onion, chopped
1 ½ cups water
1 tablespoon paprika
½ teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 cup sour cream

Directions:
Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water. In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm. Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened. To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 960.6
Fat: 54 g
Saturated fat: 23.5 g
Carbohydrates: 69.2 g
Sugars: 2 g
Dietary fiber: 3.5 g
Protein: 47.4 g
Cholesterol: 323.1 mg
Sodium: 1744.5 mg
Cast Iron Cornbread
Category: bread
By Chef John

When it comes to deciding what to bring to a cookout, this super easy cast iron cornbread is the clear winner. You don't even need a cast iron pan! Ribs or brisket are great, though not cheap, while a bag of chips is just weak sauce. On the other hand, this cornbread is very inexpensive to make, but that'll be the last thing anyone will be thinking about as they eat. In fact, you'll probably be asked to bring it to the next gathering!

Ingredients:
½ cup unsalted butter
1 cup cornmeal
½ teaspoon fine salt
1 pinch cayenne pepper
3 tablespoons honey, or to taste
2 large eggs
1 ½ cups buttermilk
1 cup self-rising flour

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed. Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.

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

Calories: 281
Fat: 13.6 g
Saturated fat: 8 g
Carbohydrates: 34.1 g
Sugars: 9.1 g
Dietary fiber: 1.1 g
Protein: 6 g
Cholesterol: 78.8 mg
Sodium: 412.6 mg
Catfish Po Boy
Category: seafood
By Allrecipes

Crispy fried catfish is piled into hoagie rolls and topped with tangy coleslaw for this authentic Po Boy sandwich.

Ingredients:
Coleslaw:
1 (16 ounce) package shredded coleslaw mix
¼ cup pickled pepperoncini peppers, chopped
¼ cup diced red onion
⅓ cup mayonnaise
½  lemon, juiced
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon white sugar
1 teaspoon salt
1 tablespoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon lemon pepper
Catfish:
8 (3 ounce) fillets catfish
2 tablespoons hot sauce (such as Tabasco®)
½ cup Cajun seasoning
2 cups all-purpose flour
2 cups cornmeal
2 cups bread crumbs
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 ½ teaspoons ground black pepper
½ teaspoon cayenne pepper
1 cup olive oil for frying
Assembly:
4  Italian-style hoagie buns, split lengthwise
1 cup remoulade-style sandwich spread (see footnote for recipe link)
1  lemon, cut into wedges
1 cup cherry tomato halves
½ cup banana pepper rings

Directions:
Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use. Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat. Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly. Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain. Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 sandwiches

Calories: 1069.7
Fat: 48.6 g
Saturated fat: 8.4 g
Carbohydrates: 128.7 g
Sugars: 6.4 g
Dietary fiber: 9.4 g
Protein: 29.8 g
Cholesterol: 72.2 mg
Sodium: 2961.1 mg
Salad : Escarole and Edamame


Ingredients:
edamame, red wine vinegar, sugar, salt, black pepper, extra virgin olive oil, escarole, parmigiano-reggiano cheese, of fresh mint

Directions:
Cook edamame in 3 quarts of boiling salted water for 5 minutes.
Drain and rinse under cold running water to stop cooking.
Drain again and pat dry.
Whisk together vinegar, sugar, salt and pepper in a small bowl until sugar and salt are dissolved.
Add oil in a slow stream, whisking until combined.
Toss together edamame and escarole (and optional mint] in a large bowl.
Add cheese and drizzle with dressing, then toss again.
Serve immediately.
Cucumber-Watermelon Salad
Category: salad
By RHOV

This cool, refreshing summer salad is oh so delicious! Sweet and tangy at the same time.

Ingredients:
6 cups cubed seeded watermelon
4 cups cubed English cucumber
1 teaspoon salt
1 tablespoon white sugar  (Optional)
½ cup balsamic vinegar

Directions:
Place the watermelon and cucumber cubes in a large bowl, and gently toss with the salt and sugar. Drizzle with balsamic vinegar and toss to coat. Refrigerate for 15 minutes, then gently toss one last time before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 10 servings

Calories: 48
Fat: 0.2 g
Carbohydrates: 11.9 g
Sugars: 9.6 g
Dietary fiber: 0.6 g
Protein: 0.9 g
Sodium: 237.6 mg
French Canadian Tourtiere
Category: meat-and-poultry
By Rayna Jordan

Traditional French Canadian Tourtiere (meat pie), served on Reveillon (Christmas Eve).

Ingredients:
1 pound lean ground pork
½ pound lean ground beef
1  onion, diced
1 clove garlic, minced
½ cup water
1 ½ teaspoons salt
½ teaspoon dried thyme, crushed
¼ teaspoon ground sage
¼ teaspoon ground black pepper
⅛ teaspoon ground cloves
1 recipe pastry for a 9 inch double crust pie

Directions:
In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature. Preheat oven to 425 degrees F (220 degrees C). Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil. Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.

Prep time: 40 mins
Cook time: 40 mins
Total time: 2 hrs
Yields: 1 9-inch pie

Calories: 404.6
Fat: 26.6 g
Saturated fat: 8.1 g
Carbohydrates: 22.1 g
Sugars: 0.7 g
Dietary fiber: 1.9 g
Protein: 18.4 g
Cholesterol: 55.3 mg
Sodium: 748.9 mg
Cream of Ramps (Wild Leeks) Soup


Ingredients:
butter, flour, chicken broth, vegetable broth, heavy cream

Directions:
Melt butter in large saucepan over medium low heat.
Saute ramps bulbs and chopped leaves.
When tender, stir in flour, mixing well.  Slowly whisk in broth; simmer 30 minutes, stirring occasionally.
Beat egg yolks and 2/3 cup cream together until blended; blend mixture into soup a little at a time.
When completely blended into soup, raise heat and bring to a near boil.
Stir until thickened.
Salt and pepper to taste.
Whip remaining 1/3 cup cream; top each serving with a generous spoonful then garnish with minced wild leek leaves.