xiaoxl/recipe_data huggingface dataset:
Fully-Loaded Baked Potato Soup
Category: soups-stews-and-chili
By Kristine Skaggs Frisone

The thickest and most delicious potato soup ever. I created this soup after having a similar soup at a restaurant.  Incredible comfort food with ease! It's a very simple recipe to adjust to your taste. My family always asks for this soup in the winter. Garnish with chives, bacon crumbles, and Cheddar cheese.

Ingredients:
6 strips bacon
5  Yukon Gold potatoes, cut into eighths
½ cup butter
1 small sweet onion, diced
2 cloves garlic, minced
3 tablespoons flour
1 teaspoon salt
1 teaspoon ground black pepper
1 pint half-and-half
3 (15 ounce) cans chicken broth
1 (8 ounce) container sour cream
2 cups shredded Cheddar cheese
1 teaspoon dried parsley

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings. Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain. Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 657.8
Fat: 51.1 g
Saturated fat: 30.6 g
Carbohydrates: 30.3 g
Sugars: 2 g
Dietary fiber: 2.1 g
Protein: 20.8 g
Cholesterol: 146.9 mg
Sodium: 2029.8 mg
Hot Mocha Float


Ingredients:
sugar, milk, strong black coffee, instant coffee granules, hot water, chocolate ice cream

Directions:
In a large saucepan with wire whisk or spoon, stir together cocoa and sugar.
Over medium heat, slowly add milk until well blended.
Add 2 cups of hot strong black coffee while mixing constantly.
Remove from heat.
Ladle into 6 (8-ounce] mugs.
Top each with spoonful of ice cream, whipped cream and chocolate.
Beef Patties With Cream Sauce


Ingredients:
egg, milk, catsup, quick oats, onion, garlic powder, salt, pepper, ground beef, flour, butter, flour, thyme, salt, pepper, chicken broth, milk

Directions:
Heat oven to 350*.
In lg bowl, mix first 8 ingredients; mix well.
Add beef and mix well.
Form 8 patties.
Roll in flour.
Place on greased baking pans.
Bake, uncovered for 15 minutes; turn and bake 10 more minutes.
SAUCE: Melt butter in saucepan.
Stir in flour, thyme, salt and pepper.
Slowly add broth and milk; bring to a boil.
Cook and stir for 2 minutes.
Serve over patties.
Crispy Tuna Croquettes
Category: appetizers-and-snacks
By MariaTheSoaper

Tuna, panko, and fresh herbs are used to create delicious Spanish tapas-inspired bite-size croquettes with garlic aioli for dipping. Garnish with sprigs of parsley.

Ingredients:
1  egg yolk, at room temperature
3 large cloves garlic, minced
1 tablespoon lemon juice
5 tablespoons extra-virgin olive oil
5 tablespoons canola oil
salt and ground black pepper to taste
1 pinch Spanish paprika
¼ cup butter
¼ cup all-purpose flour
¾ cup milk
1 (5 ounce) can solid white albacore tuna in water (such as Bumble Bee®)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
½ teaspoon lemon juice
½ teaspoon lemon zest
1 dash ground nutmeg
salt and ground black pepper to taste
2  eggs
2 cups panko bread crumbs
vegetable oil for frying

Directions:
Whisk egg yolk, garlic, and 1 tablespoon lemon juice in a bowl until well-blended. Drizzle in 1 tablespoon olive oil and canola oil slowly, whisking constantly, until blended. Drizzle in remaining olive oil and canola oil, whisking constantly, until thick and smooth. Season with salt, pepper, and paprika. Transfer aioli to the refrigerator. Melt butter in a skillet over medium-low heat. Stir in flour to make a paste, about 1 minute. Reduce heat to low. Stir in milk gradually until sauce thickens, 2 to 3 minutes. Stir in tuna, parsley, chives, dill, 1/2 teaspoon lemon juice, lemon zest, and nutmeg. Cook and stir until mixture is the consistency of mashed potatoes, about 3 minutes. Season with salt and pepper. Spread tuna mixture in a baking dish. Cover with plastic wrap and cool in refrigerator, 2 to 3 hours or overnight. Whisk 2 eggs in a small bowl. Pour panko bread crumbs into a shallow dish. Divide chilled tuna mixture into 8 equal portions; shape into cylinders or patties with lightly moistened hands. Dip cylinders into egg wash and roll in bread crumbs to coat. Arrange on a plate and chill until firm, about 1 hour. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry croquettes in batches until golden brown, 5 to 8 minutes. Remove with a slotted spoon and drain on paper towels. Serve alongside aioli.

Prep time: 30 mins
Cook time: 11 mins
Total time: 3 hrs 41 mins
Yields: 8 croquettes

Calories: 370.2
Fat: 29.1 g
Saturated fat: 7 g
Carbohydrates: 24 g
Sugars: 1.3 g
Dietary fiber: 0.3 g
Protein: 10.2 g
Cholesterol: 93.9 mg
Sodium: 248.4 mg
Chocolate Cashew Pie


Ingredients:
light corn syrup, sugar, margarine, butter, vanilla extract, eggs, cashew nuts, cashew nuts

Directions:
Prepare pie crust for one-crust filled pie using 9-inch pie pan.
Heat oven to 325 F.
In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat with wire whisk until well blended.
Reserve 2 tablespoons chocolate chips for topping.
Stir in remaining chocolate chips and cashew halves.
Spread evenly in crust-lined pan.
Bake at 325 F.
for 45 to 55 minutes or until pie is deep golden brown and filling is set.
Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
Cool 2 hours or until completely cooled.
eanwhile, line cookie sheet with waxed paper.
In small saucepan, melt reserved 2 tablespoons chocolate chips over low heat.
Dip each whole cashew in chocolate.
Place on lined cookie sheet.
Refrigerate 15 to 20 minutes or until chocolate is set.
Garnish pie with whipped cream and chocolate-dipped cashews.
Store in refrigerator.
To flavor whipped cream, fold in sweetened cocoa mix, grated citrus peel, spices or a favorite liqueur.
Minnie's Enchiladas


Ingredients:
corn tortillas, ground beef, onion

Directions:
Brown ground beef in skillet.  Drain grease.  Set aside.
Heat vegetable oil in another skillet.  In another skillet heat the enchilada sauce.
Place 1 corn tortilla in oil and fry for 30 to 60 seconds, then dip in enchilada sauce to coat.  Move tortilla to cutting board then place approximately 1 tablespoon of meat in center, then top with some chopped onion, olives and cheese.  Roll up for enchiladas and place, seam side down, on a greased cookie sheet.  Repeat with all the tortillas.  When finished, top with any remaining beef, onions, olives and cheese.  Top with remaining enchilada sauce.
Place in oven that has been preheated to 350 and bake 15 to 20 minutes till bubbly.
Plain Spaghetti Parmesan


Ingredients:
spaghetti, parmesan cheese, parmesan cheese, pepper

Directions:
Boil the spaghetti noodles.
Drain, put noodles back in pot.
Serve noodles on a plate.
Add pepper, stir into the noodles (with this step, you can use garlic salt also, but is better with just pepper].
Add A LOT of parmesan cheese while noodles are still hot, using a lot is best.
Add shredded (optional].
Enjoy!
Peanut Butter 'n' Chocolate Cheesecake


Ingredients:
butter, cream cheese, sugar, all-purpose flour, eggs, vanilla, creamy peanut butter, bittersweet chocolate, heavy cream

Directions:
For the crust combine cookie crumbs and melted butter together. Press mix. to bottom of greased 9-inch springform pan or 9-inch cheesecake pan. Place in freezer until filling is prepared.
For the filling, cream the cheese with the sugar until fluffy.
Add the flour.
Add the eggs one at a time, beating after each addition.
Stir in the vanilla and the peanut butter.
Pour filling into frozen crust and bake at 350°F for 50 minutes or until center jiggles slightly.
Meanwhile, prepare topping by chopping up chocolate and placing pieces in metal bowel.
Heat the heavy cream in a sauce pan until it begins to boil, taking care it does not burn.
Pour hot cream over chocolate pieces. Leave it for 2 minutes.
After the 2 minutes, stir the chocolate mix. until fully incorporated and you have a smooth ganache.
Set ganache aside to cool.
After removing the cheesecake from oven, allow to cool for 2 hours. Before placing in refrigerator, spread chocolate ganache on top of cake. Refrigerate for at least 6 hours.
Chef John's Irish Stew
Category: soups-stews-and-chili
By Chef John

Pay attention to the cut of lamb used in this recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price. They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but it's a wait rewarded with tender, succulent chucks of lamb.

Ingredients:
3 pounds lamb shoulder chops
salt and ground black pepper to taste
1 tablespoon vegetable oil
1  onion, chopped
1 tablespoon butter
2 tablespoons all-purpose flour
3 cups chicken stock
½ teaspoon dried rosemary
2  carrots, chopped
2 stalks celery, chopped
water as needed
1 ½ pounds baby Dutch yellow potatoes
¼ cup chopped green onions

Directions:
Season lamb shoulder chops with salt and black pepper. Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot. Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute. Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes. Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours. Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes. Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes. Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.

Prep time: 20 mins
Cook time: 2 hrs 25 mins
Total time: 2 hrs 45 mins
Yields: 6 servings

Calories: 507.6
Fat: 29.1 g
Saturated fat: 12 g
Carbohydrates: 28.6 g
Sugars: 4 g
Dietary fiber: 4.1 g
Protein: 32.1 g
Cholesterol: 120.5 mg
Sodium: 465.8 mg
Cheese Enchiladas


Ingredients:
flour, chili powder, olive oil, ground cumin, salt, beef bouillon cube, garlic powder, black pepper, boiling water, corn tortillas, cheddar cheese, onion, green pepper

Directions:
Brown the flour at about 450°F for 10-15 minutes; stir it a couple of times but do not let it burn This step is important for the flavor.
Combine the browned flour with the other dry ingredients and blend with the olive oil over low heat until smooth  Slowly add the boiling water, about 1/2 cup at a time, stirring continuously. Add the bouillon cube and stir as you add the remaining water Simmer the sauce for about one hour, stirring occasionally.
Fry the Tortillas, one at a time, for about five to ten seconds per side in the hot oil (they should not get crisp, this is just to "cook" them a little the time depends entirely on the temperature of the oil. Remove them from the oil, draining excess oil back into skillet and then dip them in the hot enchilada sauce.
Place the tortilla on a plate for preparation;  spoon about 1 tablespoon of a mixture of the Onion and Green Pepper along a line about 1-1/2 inch from the center of the tortilla. Place about 1 tablespoon of cheese along that line also. Carefully roll (it will be hot] the tortilla around the filling and place it seam side down in a rectangular baking dish.  Repeat with all the tortillas.  Pour the remaining sauce over the enchiladas and then spread some of the remaining onions/peppers over the top.  Finally, top it with a generous portion of the grated cheese.  Bake at about 300°F for 15-20 minutes. DO NOT OVER COOK!
Corn patties


Ingredients:
corn, onion, curry powder, garlic, ground coriander, scallions, all-purpose flour, baking powder, salt, egg

Directions:
In a medium mixing bowl, mash the corn lightly.
Add each of the remaining ingredients except for the oil, one at a time, mixing each one thoroughly with the batter.
Heat oil over medium-high heat.
Drop patties by spoonful into skillet.
Allow to cook 5-10 minutes, turning once, or until golden brown on each side.
(Do not turn over too early, or they will fall apart].
Serve witha little salsa.
Roasted Pork Tenderloin With Bourbon-Barbecue Sauce


Ingredients:
olive oil, kosher salt, black pepper, Bourbon, soy sauce, ketchup, brown sugar

Directions:
Preheat oven to 400 degrees.
Heat olive oil in an oven-proof skillet over medium-high heat.
Sprinkle and massage a generous amount of kosher salt and pepper all over the pork.  Sear the pork on all sides until deep brown.
Transfer the skillet to the oven.  Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees.  Turn over once halfway through roasting.  Remove the pork from the skillet and wrap in tin foil.  Allow the pork to rest in the foil for 10 minutes.
Meanwhile, make the sauce.  Using the same skillet, place it over medium-high heat on the stove top.  Deglaze with the bourbon, scraping up the brown bits from the bottom of the pan.  Whisk in the soy sauce, ketchup and brown sugar.  Bring the sauce to a boil.  Reduce the heat to low and cook for 2 minutes.
Remove the pork from the tin foil.  Whisk any drippings that have collected in the tin foil into the bourbon-barbecue sauce.
Slice the pork and pour the sauce over all.
Enjoy!
Streusel Topped Blueberry Muffins
Category: bread
By Heather Walker

This is a really moist muffin if you don't overwork the batter. I'm a 'muffin snob' and I find myself making this same recipe over and over again! You'll never want to make a boxed blueberry muffin again.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons all-purpose flour
1 ½ cups fresh blueberries
½ cup butter
¾ cup white sugar
2  eggs
1 teaspoon vanilla extract
¼ teaspoon lemon zest
½ cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
½ teaspoon ground cinnamon
2 tablespoons butter, diced

Directions:
Preheat oven to 375 degrees F (190 degrees C).  Grease 12 muffin cups or line with paper muffin liners. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside.  (This simple trick will keep you from having "purple" batter) In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy.  Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk.  Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups. Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl.  Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean.  Cool in pans on wire rack.  These muffins freeze really well, and re-heat in the microwave successfully.  Hope you enjoy!!

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 dozen

Calories: 266.5
Fat: 10.9 g
Saturated fat: 6.5 g
Carbohydrates: 38.9 g
Sugars: 20.2 g
Dietary fiber: 1.1 g
Protein: 4 g
Cholesterol: 57.2 mg
Sodium: 262.8 mg
Vegan Moussaka


Ingredients:
eggplant, zucchini, russet potatoes, olive oil, olive oil, shallots, garlic cloves, vegetable broth, crushed tomatoes, dried oregano, ground cinnamon, bay leaf, sea salt, soft silken tofu, pine nuts, lemon juice, arrowroot, garlic clove, nutmeg, sea salt, pepper

Directions:
Preheat your oven to 400 degrees F.  Lightly oil 3 baking sheets.
Veg:  Slice the eggplant into 1/4 inch thick slices lengthwise.  Places them into a colander and sprinkle with salt -- rub the salt around so that it reaches all sides on all pieces.  Set the colander aside to sweat for about 15 minutes (takes away any bitterness].
In the meantime slice the zucchini into similar 1/4 inch slices lengthwise.  Peel the potatoes then slice the same way.
Rinse the eggplant and pat dry.
Place each vegetable onto it's own baking sheet.  Sprinkle the 1/4 cup of oil over all the veg, rubbing around so that all sides get covered.  The eggplant will need a little more oil, and it does stick more easily.  Sprinkle the zucchini and potato with salt.  Spread out the veg, overlapping is OK and probably necessary to fit everything on.  Roast all the veg until lightly browned around the edges - roughly 15 minutes for the eggplant and zucchini and 20 minutes for the potatoes.
Tomato Sauce:  Combine the remaning 1/4 cup oil and garlic in a large pan.  Heat over medium heat and let the garlic sizzle for about a minute and then add in the shallots.  Cook until transulcent, about 5 minutes.  Add in the tin of crushed tomatoes (entire tin, no straining].  Add the oregano, cinnamon and bay leaf.  Leave that covered, to simmer for about 15 minutes. The sauce will thicken slightl and reduce.  Turn off the heat and adjust salt to taste.  Remove bay leaf.
Topping:  Using a food processor, blend the pine nuts and lemon juice into a paste.  Add the tofu, garlic, arrowroot, nutmeg, salt and pepper.  Blend until creamy and smooth.
Putting it together:  Lightly oil a casserole dish (ie 9 x 13].  Reheat the oven to 400.  Spread about 1/2 cup of the sauce in the bottom of the dish, followed by a layer of eggplant, a layer of potatoes another 1/2 cup of sauce and half of the breadcrumbs.
Assess how much eggplant and potato you have left.  If you can do 2 more layers, then do another sequence of sauce/eggplant/potato/sauce.  If you can only do 1 more layer then move on to the next zucchini step.
Spread all of the zucchini over this, then top with another layer of eggplant/potato/sauce, and the rest of the breadcrumbs.
Spread the pine nut topping on last, using a spatula to spread it out as best you can without disturbing the layers underneath.
Bake for 40 minutes until the top is lightly browned and a few cracks have formed in the topping.  Allow to set 10 minutes before slicing and serving.
Rigatoni With Italian Sausage, Peppers, and Onions


Ingredients:
red bell pepper, yellow bell pepper, olive oil, onion, garlic cloves, oregano, Italian sausage, crushed tomatoes, rigatoni pasta

Directions:
Wash, core and deseed peppers. Cut into 1-inch squares.
Put olive oil, onion, and garlic in large pan.  Saute over medium-high heat until soft, stirring often.
Cut the sausage into 1/2 inch pieces and add it with the oregano to the saute pan.  Cook until sausage browns a bit, stirring often, about 5 minutes.
Add peppers and cook about 8 minutes, stirring gently once in a while.
Put water on to boil for pasta.
Add salt and pepper and tomatoes to sauce.  Turn heat to medium and cook at a simmer.
Meanwhile, put rigatoni onto cook.
After sauce has cooked 10 minutes, add balsamic vinegar.  Cook another 10 minutes or so.
Toss with pasta and serve with fresh ground pepper.
Jamaican Curry Powder
Category: world-cuisine
By Monty

An authentic Jamaican curry powder without hot pepper, which should be added separately to any dish. You can also use powdered versions of any of the ingredients, but for better flavor use whole seed. For authentic Jamaican flavor, you will usually add Scotch Bonnet or Habanero peppers to your recipes. However, if you want to add heat directly to the powder, add 2-4 tablespoons cayenne powder to the mix, depending on your taste.

Ingredients:
¼ cup whole coriander seeds
2 tablespoons whole cumin seeds
2 tablespoons whole mustard seeds
2 tablespoons whole anise seeds
1 tablespoon whole fenugreek seeds
1 tablespoon whole allspice berries
5 tablespoons ground turmeric

Directions:
Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet. Toast over medium heat until the color of the spices slightly darkens, and the spices are very fragrant, about 10 minutes. Remove the spices from the skillet, and allow to cool to room temperature. Grind the spices with the turmeric in a spice grinder. Store in an airtight container at room temperature.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 3 /4 cup

Calories: 11.9
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 1.8 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 0.5 g
Sodium: 1.6 mg
Austin's Peanut Butter Butterscotch Chip Brownie Cookies


Ingredients:
crunchy peanut butter, butter, brown sugar, eggs, vanilla extract

Directions:
Preheat oven to 350 degrees.  Spray cookie sheet with nonstick cooking spray.
In a medium bowl, mix the brownie mix, peanut butter, brown sugar, eggs and vanilla with a wooden spoon until well blended.  Stir in butterscotch baking chips.
Drop dough by teaspoons, 2 inches apart, onto prepared pan.
Bake 10-13 minutes.  Cool 1 minutes and transfer to wire racks to cool completely.
Ann's Dirty Rice
Category: side-dish
By Ann Bray

Quick and easy dinner.  A family favorite. This was my mother's recipe.  In my humble opinion she was the best cook ever.  This recipe is very versatile and can be seasoned so many different ways.  Please feel free to try your own favorite seasoning combinations.  My two boys who are now 27 and 31 and my husband  request this simple dinner frequently and I have taught the boys to make it but they say mine tastes different.  I love to cook and they love to eat.  This is such a simple recipe and I usually double so they have plenty to take home with them.  It heats up well.

Ingredients:
1 pound ground beef
1  yellow onion, chopped
1  green bell pepper, chopped
1  red bell pepper, chopped
2 teaspoons beef bouillon granules
½ teaspoon salt
½ teaspoon seasoned salt
½ teaspoon ground black pepper
2 cups water
1 cup uncooked white rice

Directions:
Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.  Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

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

Calories: 438.8
Fat: 18.3 g
Saturated fat: 7.1 g
Carbohydrates: 43.3 g
Sugars: 3.4 g
Dietary fiber: 2.3 g
Protein: 23.1 g
Cholesterol: 69.8 mg
Sodium: 701 mg
Avgolemono (Egg Lemon Soup)


Ingredients:
fresh dill, rice, eggs, lemon juice

Directions:
In a large saucepan, bring the stock, with the dill added, to a boil.
Add rice (or orzo, which is a rice-shaped pasta]; reduce heat and simmer, covered, for about 15 to 20 minutes-- just until the rice is tender but still firm.
In the bowl with the beaten eggs, slowly stir about 2 cups of the soup in, beating constantly.
Once combined, slowly pour this mixture back into the soup-pot.
Increase the heat to medium and cook, stirring constantly, for about 5 minutes or until the soup has slightly thickened.
Remove from heat and stir in lemon juice; taste and add salt and pepper.
Serve immediately.