xiaoxl/recipe_data huggingface dataset:
Greek Farro Salad
Category: salad
By WestCoastMom

This is a great alternative to a cold pasta salad as farro doesn't get soggy and holds up to the dressing very well. Farro is an ancient Mediterranean grain, so I wanted to merge it with a Greek-style salad that's perfect for summertime. This is great served with grilled lamb or chicken. Add black olives or fresh herbs to your liking!

Ingredients:
1 ½ cups farro
4 cups chicken broth
1 teaspoon olive oil
1 teaspoon sea salt, or to taste
¼ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon Greek seasoning
1 clove garlic, minced
1 cup seeded, diced tomato
1 cup seeded, diced cucumber
1 cup chopped red bell pepper
¾ cup thinly sliced red onion
1 cup crumbled feta cheese
salt and ground black pepper to taste

Directions:
Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 teaspoon olive oil and sea salt. Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro. Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes. Whisk 1/4 cup extra-virgin olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion, and feta cheese. Stir farro into tomato mixture until completely coated with dressing; season with salt and pepper. Refrigerate salad for about 2 hours before serving.

Prep time: 15 mins
Cook time: 35 mins
Total time: 3 hrs 5 mins
Yields: 8 cups

Calories: 346.6
Fat: 17.3 g
Saturated fat: 5.2 g
Carbohydrates: 42.4 g
Sugars: 4.9 g
Dietary fiber: 1.5 g
Protein: 10.3 g
Cholesterol: 25.6 mg
Sodium: 1480.4 mg
Sandwich Rolls
Category: bread
By Chef John

I think many people will be surprised at just how simple these homemade rolls are. Besides the super obvious reasons why these are better than the ones from the supermarket, you can make them the exact size and shape you want.

Ingredients:
1 (.25 ounce) package active dry yeast
1 ½ cups warm water (100 to 110 degrees F)
1 ½ teaspoons fine salt
19 ounces bread flour

Directions:
Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt. Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough. Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes. Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes. Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour. Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack. With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle. Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.

Prep time: 5 mins
Cook time: 30 mins
Total time: 3 hrs
Yields: 6 sandwich rolls

Calories: 327.5
Fat: 1.5 g
Saturated fat: 0.2 g
Carbohydrates: 65.6 g
Sugars: 0.3 g
Dietary fiber: 2.4 g
Protein: 11.2 g
Sodium: 444.2 mg
Mascarpone Dressing for Taco Salad


Ingredients:
mascarpone cheese, mayonnaise, milk, Dijon mustard

Directions:
"Combine all ingredients and blend together with a hand-held blender until smooth."
Harvest Chowder


Ingredients:
ground beef, onion, Rotel tomatoes & chilies, whole kernel corn, pinto beans, diced tomatoes, Velveeta cheese

Directions:
Brown ground beef with onions.  Add salt and pepper to taste.  drain., Mix in remaining ingredients.  Do NOT drain the canned good., Heat until cheese is melted and soup is thoroughly heated.
Apricot Almond Chicken


Ingredients:
chicken broth, long grain brown rice, onion, green pepper, salt, dried thyme, dried marjoram, boneless skinless chicken breast half

Directions:
In a large bowl, combine the first eight ingredients.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken.
Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast.
Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until meat juices run clear.
Let stand for 5 minutes before serving.
Texas Chicken Quesadillas


Ingredients:
onion, honey, boneless skinless chicken breast halves, barbecue sauce, sharp cheddar cheese, monterey jack cheese, 10-inch flour tortillas

Directions:
Preheat oven to 350 degrees F (175 degrees C].
In a large, deep skillet, heat 1 tablespoon oil over medium high heat.
Slowly cook and stir onion until translucent.
Mix in honey.
Stir until onion is golden brown, about 5 minutes.
Remove from skillet and set aside.
Place remaining oil and chicken in the skillet over medium high heat.
Cook until chicken is no longer pink.
Stir in barbeque sauce and evenly coat chicken.
Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese.
Top with remaining tortillas.
One or two at a time, place layered tortillas on a large baking sheet.
Bake uncovered in the preheated oven 20 minutes, or until cheese is melted.
Cut into wedges to serve.
Black Bean Soup


Ingredients:
dried black beans, water, olive oil, onions, garlic, salt, sour cream, cilantro, sherry wine

Directions:
Bring water& beans to a boil over high heat.
Reduce heat to a simmer& cook till beans are soft, about 1 hour.
In another saucepan, heat oil,& cook onions until light brown, about 15 minutes.
Add garlic, chili& salt, cook 4 minutes or so to release fragrance.
Add black beans, liquid& stock; bring to boil& simmer for about 30 minutes.
Use blender to puree the soup (I only puree some of the soup, so it remains chunky].
Ladle into bowls, stir in a small splash of sherry (if desired, it balances well with the bean flavour]& garnish with a dollop of sour cream& some chopped herbs.
Asian Vegetable Soup With Noodles


Ingredients:
scallions, garlic cloves, ginger, soy sauce, red pepper flakes, water, chicken broth, carrots, napa cabbage, salt, bok choy, lemon, lemon juice

Directions:
In a large saucepan, heat vegetable oil over moderately low heat; add scallions, garlic, and ginger and cook, stirring occasionally until fragrant (about 1 min].
Add soy sauce, red pepper flades, water, and broth and bring to a boil.
Add carrots and simmer for 5 minute.
Stir in cabbage and salt and simmer for 5 minute.
Add bod choy and lemon zest and simmer until bok choy starts to soften, about 5 minute.
Stir in lemon zest.
Meanwhile, in large pot of boiling salted water, cook vermicelli until just done, about 9 min; drain.
Return noodles to the pot and toss with the sesame oil.
Put some noodle in each of 4 bowls and ladle soup over the noodles.
Simple Cauliflower Keto Casserole
Category: side-dish
By nt_bella

Cauliflower in a creamy cheese sauce is a perfect keto recipe and delicious to boot! Make sure you season well with salt and pepper (nutmeg tastes great as well) otherwise it will taste too bland.

Ingredients:
½ head cauliflower florets
1 cup shredded Cheddar cheese
½ cup heavy cream
1 pinch salt and freshly ground black pepper to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of slightly salted water to a boil and cook cauliflower until tender but firm to the bite, about 10 minutes. Drain. Combine Cheddar cheese, cream, salt, and pepper in a large bowl. Arrange cauliflower in a casserole dish and cover with cheese mixture. Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 2 servings

Calories: 468.9
Fat: 40.9 g
Saturated fat: 25.6 g
Carbohydrates: 10 g
Sugars: 3.8 g
Dietary fiber: 3.6 g
Protein: 18.1 g
Cholesterol: 140.8 mg
Sodium: 494.1 mg
Easy Pumpkin Dip
Category: appetizers-and-snacks
By Lisa Griffin

This is a great recipe for fall. Serve with sliced apples.

Ingredients:
¾ cup low-fat cream cheese
½ cup packed brown sugar
½ cup canned pumpkin
2 teaspoons maple syrup
½ teaspoon ground cinnamon

Directions:
Beat cream cheese, brown sugar, and canned pumpkin together with an electric mixer on medium speed in a bowl until light and creamy, 3 to 5 minutes. Add maple syrup and cinnamon and beat until smooth, 1 to 2 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

Prep time: 10 mins
Total time: 40 mins
Yields: 12 servings

Calories: 78.3
Fat: 2.9 g
Saturated fat: 1.8 g
Carbohydrates: 11.7 g
Sugars: 9.9 g
Dietary fiber: 0.5 g
Protein: 1.9 g
Cholesterol: 8.9 mg
Sodium: 50.3 mg
Sugar on Snow


Ingredients:
maple syrup, butter

Directions:
Heat syrup and butter watching pot; turn down heat, if it threatens to boil over.
test with candy thermometer till it reaches 234°.
Remove from heat and cool slightly.
Test if syrup is ready, by spooning a tablespoon of syrup over snow.
If the syrup sits on top of the snow, and clings to a fork like taffy, it's ready.
Pour in "ribbons" over snow packed in bowls.
Chili Con Carne


Ingredients:
lean ground beef, chili powder, tomato sauce, tomato paste, oregano, cumin, kidney beans

Directions:
1. Brown ground beef in skillet and drain fat., 2. Add chili powder and cook for a few minutes., 2. Add all remaining ingredients and simmer for 15 minutes.
Cabbage Borscht Mennonite Soup
Category: soups-stews-and-chili
By Alea

This is my Omas recipe that she got from her mom, which she took with her when she fled Russia during the fall of the Czar. It's a real Mennonite soup.

Ingredients:
2 pounds beef soup bones
2 quarts water, or more as needed
12  carrots, chopped
6  potatoes, cubed
1 head cabbage, finely chopped
3  onions, minced
1 ½ tablespoons chopped fresh parsley
10  whole allspice berries
1  bay leaf
½  star anise
1 teaspoon salt
1 pinch ground black pepper
1 ½ cups chopped tomato
½ cup heavy cream

Directions:
Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove. Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 2 quarts

Calories: 273.8
Fat: 6.2 g
Saturated fat: 3.6 g
Carbohydrates: 51.4 g
Sugars: 13 g
Dietary fiber: 11.1 g
Protein: 7.1 g
Cholesterol: 20.4 mg
Sodium: 407 mg
Chicken in Yogurt and Almond Curry


Ingredients:
boneless chicken, chicken legs, ginger, garlic cloves, red chili powder, coriander powder, garam masala, plain yogurt, green cardamoms, cloves, salt, garam masala

Directions:
Place chicken in a bowl and coat well with ginger and garlic.
Heat the oil in a pot and roast at medium heat the chicken for about 5-10 minutes.
Add chili, garam masala and coriander.
Cook for 2 more minutes turning once.
Add yogurt, cardamom, cloves and salt.
Cook 5 minutes.
Turn once the chicken and cook covered 20 more minutes.
Add almond ground and cook additional 5 minutes or until through. If the sauce is not thick enough you can add more almonds ground or some roasted flour if you have.
Place chicken with sauce on serving dishes and top with garam masala and almonds.
Serve with rice or naans and vegetables of course!
Note: To the spices you can add turmeric, ginger powder, cumin, curry leaves, bay leaves or simply more of the proposed quantities.
Bacon Roll-Ups


Ingredients:
sour cream, bacon

Directions:
Separate rolls., Mix the rest of the ingredients and spread on rolls., Cut each into thirds and roll up., Bake for 12 to 15 minutes at 375 degrees.
Spoom


Ingredients:
"vanilla ice cream"

Directions:
In a large bowl stir together sherbet and ice cream., Add soda., Mix well., Spoon into glasses and serve immediately.
Slow Cooker Pasta Fagioli Soup
Category: soups-stews-and-chili
By Stephen Williams

This Italian pasta fagioli soup is fairly healthy and tasty, and easy to make in a slow cooker.

Ingredients:
2 pounds ground beef
1 (32 ounce) carton beef stock
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (28 ounce) jar spaghetti sauce
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can white kidney beans, drained
4 cups beef broth
½ cup chopped onion
2 medium carrots, diced
3 stalks celery, diced
5 tablespoons chopped fresh parsley
2 teaspoons dried oregano
2 teaspoons ground black pepper
1 teaspoon salt
¼ teaspoon hot pepper sauce (such as Tabasco®)
1 cup ditalini pasta

Directions:
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a slow cooker. Add beef stock, diced tomatoes, spaghetti sauce, red and white kidney beans, beef broth, onion, carrots, celery, parsley, oregano, pepper, salt, and hot sauce to the slow cooker. Cover and cook on Low for 7 to 8 hours or on High for 4 to 6 hours, adding pasta in during the last 15 minutes.

Prep time: 20 mins
Cook time: 4 hrs 5 mins
Total time: 4 hrs 25 mins
Yields: 12 servings

Calories: 354.9
Fat: 14.6 g
Saturated fat: 5.3 g
Carbohydrates: 32.5 g
Sugars: 9.6 g
Dietary fiber: 7.8 g
Protein: 21.8 g
Cholesterol: 47.7 mg
Sodium: 1072 mg
Tomato Soup Cake I
Category: desserts
By Debbie Budd

I know, I know -  tomato soup is an odd ingredient for a cake.  But try it!  Sort of spicy and sooo yummy.  People will NEVER guess what the main ingredient is.

Ingredients:
1 (10.75 ounce) can  condensed tomato soup
1 teaspoon baking soda
1 cup white sugar
1  egg
⅓ cup butter
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 ½ cups self-rising flour
1 cup raisins

Directions:
Combine the tomato soup and the soda in a bowl, and let it stand. Cream sugar, egg, butter, salt, cinnamon, and cloves.  Mix in tomato soup and soda mixture, and then flour.  Stir in the raisins, and pour the batter in a greased baking dish. Bake at 325 degrees F (165 degrees C) for 1 hour, or until done.  Cool the cake, and top with cream cheese icing.

Yields: 10 inch square cake

Calories: 168.9
Fat: 4.6 g
Saturated fat: 2.6 g
Carbohydrates: 31.1 g
Sugars: 19.2 g
Dietary fiber: 0.8 g
Protein: 2.2 g
Cholesterol: 21.8 mg
Sodium: 438.6 mg
Beetroot Leaf and Ricotta Salad


Ingredients:
ricotta cheese, olive oil

Directions:
"Place all items in a bowl and toss to combine."
Strawberry Jam


Ingredients:
strawberries, sugar

Directions:
Wash jars and rims in hot soapy water., Pour boiling water over flat lids., Let stand in hot water until ready to use., Measure exact amount of fruit into a 6-8qt saucepan., Stir pectin into fruit., Bring to a rolling boil., Add exact amount of sugar., Return to a full boil and boil 1 full minute., Ladle quickly into jars leaving 1/8" at the top., Invert jars 5 minutes then turn upright., Let sit for 24 hours before serving.
Black Olive Pate(Portuguese)


Ingredients:
black olives, garlic, olive oil, fresh ground black pepper

Directions:
Preheat the oven to 300 degrees F.
Spread the olives out on several thickness of paper towels, top with several more thicknesses of paper towels, then roll up tight, and set aside (to rid the olives of as much moisture as possible so that the pate won't be soupy].
Slice off the top part of the head of garlic, exposing the cloves. Drizzle the head with olive oil. Wrap the whole head of garlic in a double thickness of aluminum foil, and then twist each loose end  sealing in the garlic. Place in the oven and roast until the garlic is quite  tender, about 1 hour. Remove from the oven and cool to room temperature. Take out all cloves of garlic and put into a blender or food processor fitted with a metal chopping blade; add the olives and pepper, and puree by processing 15 seconds. Scrape down the sides of the blender or work bowl with a rubber spatula, process for another 15 seconds, then scoop all into a small bowl. Cover tightly. Store in a refrigerator until about 30 minutes before serving.
Mound into a small decorative bowl and serve as a cocktail spread on crisp crackers.
Beth's Taco Dip


Ingredients:
sour cream, avocados, cheddar cheese, black olives, scallion, tomatoes, onion, chili powder, garlic powder, pepper

Directions:
Spread beans evenly on the bottom of a baking dish or casserole. (I use a quiche dish].
Mash avocados with chili powder, onion, pepper and garlic. Spread avocado mixture over the beans. Next, layer the sour cream over the first two layers.
Mix together the taco sauce, cheese, jalapeño sauce, olives, scallions, and tomatoes. Spread over the sour cream layer.
Serve with tortilla chips.
Soft Wacky Cake


Ingredients:
flour, sugar, baking soda, salt, vanilla, vinegar, shortening, cold water, sugar, shortening, flour, milk, vanilla, salt

Directions:
CAKE;.
Preheat oven to 350.
Sift all dry ingredients into a large bowl.
Make 3 holes in mixture.
Place Vanilla in one hole, Vinegar in another, and Melted Shortening/Oil in another.
Pour 2 Cups Cold Water over all and beat thoroughly
Bake in long 9x13 pan for 30-40 minutes
FROSTING;.
Beat all ingredients in large bowl for 15 minutes, spread over cooled cake.
Berenjena a La Veracruzana - Mexican Eggplant in Sauce


Ingredients:
globe eggplant, extra virgin olive oil, yellow onions, garlic cloves, mild green chilies, tomatoes, small caper, green olives, dried parsley, dried ancho chile powder, ground cumin, dried thyme, dried marjoram, dried Mexican oregano, salt, cinnamon, dry sherry, polenta

Directions:
Cut the peel from the eggplant and cut into approximate 1/2 to 3/4 inch strips.  Add them a handful at a time to a colander, salting them well between layers, until all of them are in the colander.  Set aside for 30 minutes to allow them to "sweat" their bitterness out and lose liquid.
While the eggplant is in the colander, make the sauce.  In a large, heavy pot (I use my Le Creuset], heat the olive oil.  Add the onion and sauté until just translucent.  Add the garlic and chiles, stir well, and sauté, stirring occasionally, for an additional 7-10 minutes until onion is soft.
Add the tomatoes and stir well.  Sauté, stirring occasionally, for 10-15 minutes and the liquids are reduced by about half.
Rinse the salted eggplant and drain well.
Add all the remaining ingredients (including eggplant] to the pot, stir well, and cover.  Cook for 15-20 minutes until eggplant is well-cooked and the sauce is the consistency that you like (you may want to remove the cover for the last 5 minutes to reduce the sauce a bit].  Remove bay leaves.
Serve with polenta rounds or squares (or some other favorite method of prepared polenta], drizzled with a little crema.  Enjoy!
Ranch-Style Deviled Eggs
Category: appetizers-and-snacks
By Kimberly

This is a basic deviled egg with a little twist of ranch.

Ingredients:
6  eggs
¼ cup mayonnaise
1 teaspoon ground black pepper
1 teaspoon ranch dressing mix
1 teaspoon prepared yellow mustard
1 pinch paprika, for garnish  (Optional)

Directions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl. Mash the yolks with the mayonnaise and mustard and season with pepper and ranch dressing mix, blending until smooth. Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 12 deviled eggs

Calories: 69.8
Fat: 6.1 g
Saturated fat: 1.3 g
Carbohydrates: 0.6 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 3.2 g
Cholesterol: 94.7 mg
Sodium: 74.7 mg
Southwestern Pasta


Ingredients:
sweet onions, chicken breast, olive oil, ground cumin, chili powder, salt, cayenne pepper, diced tomatoes, corn kernel, fettuccine, cilantro

Directions:
Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings.
In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.
Stir in the tomatoes, corn and chiles and cook 2 minutes longer.
Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.
Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.
Lemon Chicken


Ingredients:
oregano, seasoning salt, black pepper, boneless skinless chicken breast halves, chicken bouillon granules, boiling water, lemon juice, garlic, sour cream, fresh parsley

Directions:
Combine the oregano, seasoned salt and pepper rub over chicken.  Place in a 3-qt slow cooker.  In a small bowl, dissolve bouillon in boiling water.  Stir in lemon juice and garlic.  Pour over chicken.  Cover and cook on low for 4 hours or until a meat thermometer reads 170 degrees.
Remove chicken and keep warm.  Stir in sour cream and parsley; cover and cook for 15 mins or until heated through.  Serve chicken with sauce and rice if desired.
Chicken Soup from the Heart


Ingredients:
chicken pieces, carrots, celery ribs, yellow onion, dill

Directions:
Fill large soup pot with cold water.
Add cleaned chicken pieces, peeled, whole yellow onion, and dill.
Cook on stovetop on a high heat until water just starts to boil.
Reduce heat to simmer, but do not cover the pot.
The chicken will bring up it's brown foam, remove it as it comes up. You may add more preboiled water to the pot if the amount of water in the pot has been reduced to 3/4, but not more than once.
After 1.5 hours of simmering, raise the heat to medium and add the carrots and salt.
Slowly add 1/2 cup of Osem Consomme seasoning mix and stir through, to make sure that no seasoning mix is stuck to the bottom of the pot.
Reduce heat back to simmer and continue to simmer for an additional 30 minutes.
Add the celery and cook for 5-10 minutes more, until the celery is no longer firm, but not yet tender (it will continue to cook even when  the heat is turned off].
Remove from heat, and cover pot. Let stand 15-20 minutes, until celery just tender.
Remove all chicken, carrots, onion, dill, and celery from soup and place in separate container.
Transfer soup from the pot through the cheesecloth to a different pot, or container of your choice. Do this slowly, as the soup is still hot, ensuring that all the soup pass through the cheesecloth before being transferred to another pot. You may need another couple of hands to help you hold the cheesecloth over the second pot. This is a crucial step of the recipe, because it ensures that your final product is a clear broth. Also, this is a way to trim the fat, and allows the palate to taste the chicken soup rather than the chicken fat.
Discard whatever is left on the cheesecloth.
Serve the broth clear with either a carrot and a celery, or, you may add fine noodles or a kreplach for a perfect Jewish Chicken Soup.
Enjoy!