xiaoxl/recipe_data huggingface dataset:
Lumpia -  Simple and Easy


Ingredients:
ground pork, garlic cloves, onion, carrot, green onion, ground black pepper, salt, lumpia skins

Directions:
Mix all ingredients,.
Put one tablespoons of the mixture in the center of each Lumpia skin and roll into a cigar shape. Using your finger, wet the edge of the wrapper just slightly to hold it together.
Using a wok or deep skillet, fry in the oil until golden brown.
Serve with sweet and sour sauce for a dip. See my Recipe #149516.
Brazilian Pie


Ingredients:
vanilla pudding mix, instant coffee, milk

Directions:
In a saucepan, combine pudding, coffee, cocoa, and milk., Cook over medium heat, stirring frequently, until mixture comes to a full boil., Remove from heat and continue to stir frequently until cool., Place plastic wrap directly onto pudding and chill in refrigerator for 1 hours., Beat slightly., Fold in whipping cream which has been beaten until stiff., Pour into pie shell., Garnish with sliced almonds., Refrigerate until ready to use.
Cinnanut Cappuccino


Ingredients:
espresso coffee, milk, cocoa powder

Directions:
Put syrups into the bottom of a mug., Foam & heat the milk., Add the coffee to the syrups & mix well to combine., Top with milk & milk froth & dust with cocoa powder.
Glazed Frank Kabobs


Ingredients:
chili sauce, brown sugar, red onion, red bell pepper, green bell pepper

Directions:
Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Combine chili sauce, brown sugar, and mustard in small bowl until blended. Set aside.
Thread franks and vegetables alternately on 4 metal or heavy wooden skewers.
Place kabobs on grill. Brush with half of the sauce; grill 5 minutes. Turn kabobs; brush with remaining sauce. Grill 5 minutes, or until vegetables are tender and franks are hot.
Jicama Salad


Ingredients:
jicama, red bell pepper, yellow bell pepper, zucchini, carrot, lime juice, cayenne pepper, salt

Directions:
Combine the jicama, peppers, zucchini, and carrot with the oil, lime juice and cayenne pepper.  Toss to mix well.
May be refrigerated for several hours before serving.  Add the salt just prior to serving.
Slow Cooker French Onion Soup
Category: soups-stews-and-chili
By Chandrav

This is a ridiculously easy soup, especially since it cooks in a slow cooker! When it's been simmering all day, you come home to an amazing aroma and a fabulous meal for a cold winter day.

Ingredients:
6 tablespoons butter
4 large yellow onions, sliced and separated into rings
1 tablespoon white sugar
2 cloves garlic, minced
½ cup cooking sherry
7 cups reduced-sodium beef broth
1 teaspoon sea salt, or to taste
¼ teaspoon dried thyme
1  bay leaf
8  slices of French bread
½ cup shredded Gruyere cheese
⅓ cup shredded Emmental cheese
¼ cup freshly shredded Parmesan cheese
2 tablespoons shredded mozzarella cheese

Directions:
Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Season to taste with sea salt; stir in thyme and bay leaf. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours. About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet. Broil bread slices until toasted, 1 to 2 minutes per side. Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tablespoons of cheese mixture per serving. Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

Prep time: 30 mins
Cook time: 4 hrs 35 mins
Total time: 5 hrs 5 mins
Yields: 8 servings

Calories: 249.8
Fat: 14.7 g
Saturated fat: 8.7 g
Carbohydrates: 17.5 g
Sugars: 6 g
Dietary fiber: 1.5 g
Protein: 11 g
Cholesterol: 37.6 mg
Sodium: 595.9 mg
Ginger Banana Bread
Category: breakfast-and-brunch
By David in Chicago

This is a very moist banana bread with lots of banana flavor. There is a bit of spice for those who like a bit of 'extra' in their banana bread. This recipe still has a big banana flavor with a scrumptious note of spice to make it really special.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
½ cup butter, softened
½ cup white sugar
½ cup brown sugar
2 ⅓ cups mashed overripe bananas
2  eggs, beaten
1 tablespoon lemon juice
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan. Combine flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a bowl. Beat butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Stir bananas, eggs, lemon juice, and vanilla extract into creamed butter mixture until well blended. Stir banana mixture into flour mixture until batter is just combined; pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes. Cool bread in the pan for 10 minutes before turning onto a wire rack to cool completely.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 263.9
Fat: 8.9 g
Saturated fat: 5.2 g
Carbohydrates: 43.6 g
Sugars: 22.8 g
Dietary fiber: 1.8 g
Protein: 3.8 g
Cholesterol: 51.3 mg
Sodium: 223 mg
Authentic Italian Spaghetti Sauce


Ingredients:
fresh tomatoes, olive oil, fresh garlic, fresh basil, salt, fresh ground black pepper, crushed red pepper flakes

Directions:
To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
Add garlic and cook until tender.
Add fresh tomatoes and cook until heated through.
Stir in basil, crushed red pepper, black pepper and salt.
Serve sauce over cooked spaghetti or other italian pasta and top with parmesan cheese.
Gluten Free Pie Pastry


Ingredients:
tapioca starch, granulated sugar, xanthan gum, salt, butter, vinegar

Directions:
In large bowl, whisk together brown, white and sweet rice flours, tapioca starch, granulated sugar, xanthan gum and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.
Stir ice water, beaten egg yolk and vinegar together in a small bowl; drizzle over flour mixture, tossing with fork until ragged dough forms and adding up to 2 tbsp more ice water if necessary. Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make- ahead: Refrigerate for up to 24 hours.].
Between 2 pieces of parchment paper, roll out 1 disc, pressing edges together if cracks form, into 12-inch (30 cm] circle. Peel off top paper; replace over pastry. Gently turn over; peel off top paper. Transfer, pastry side down, to 9-inch (23 cm] pie plate; peel off paper. Fit pastry into pie plate.
* For single crust pie, turn edge under and flute. Prick bottom and sides with fork. Bake 10-15 minutes (I used Pyrex-glass pie plate] at 400°F or until crust is golden.
* For double crust pie, add filling of choice. Roll out top crust. Moisten bottom crust with water, and add  Place pastry circle over filling; peel off paper. Trim, if necessary, to leave 3/4-inch (2 cm] overhang. Fold overhang under bottom rim; crimp with fork. Bake on bottom rack in 425F (220C] oven for 10 minutes. Reduce heat to 350F (180C]; bake until bubbly and bottom is golden, about 1 hour. Let cool in pan on rack.
Pina Colada Macaroons
Category: desserts
By kismet59

I love the tropical taste of these chewy delights. It's important to dice the pineapple very small so it does not overwhelm the other flavors.

Ingredients:
⅔ cup all-purpose flour
5 ½ cups flaked coconut
1 cup finely diced dried pineapple
½ cup finely chopped salted macadamia nuts
⅛ teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 teaspoon rum flavored extract
1 teaspoon vanilla extract

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper or a silicone mat. Combine the flour, coconut, pineapple, macadamia nuts, and salt in a large bowl. Stir in the sweetened condensed milk, rum extract, and vanilla extract. Drop golf ball-sized scoops of the dough 2 inches apart onto the prepared baking sheets. Bake in the preheated oven until coconut is toasted, 12 to 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 18 cookies

Calories: 241.7
Fat: 11.3 g
Saturated fat: 7.6 g
Carbohydrates: 33 g
Sugars: 20.4 g
Dietary fiber: 2.7 g
Protein: 3.4 g
Cholesterol: 7.4 mg
Sodium: 109.6 mg
Granny Cake I
Category: desserts
By Kitty

This cake recipe is easy to make, using pineapple for a fruity cake and also makes a glaze that helps deliver a cake that is very moist.

Ingredients:
2  eggs
1 (20 ounce) can crushed pineapple with juice
2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
½ cup packed light brown sugar
½ cup chopped walnuts
½ cup butter
½ cup white sugar
½ cup evaporated milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. Pour batter into one ungreased 9x13 inch baking pan. Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter. Bake in preheated oven for 25 to 35 minutes or until cake tests done. Remove cake from oven and pour topping over hot cake. To Make Topping: In a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 1 -9x13 inch cake

Calories: 181.6
Fat: 6.4 g
Saturated fat: 3 g
Carbohydrates: 29.5 g
Sugars: 21 g
Dietary fiber: 0.6 g
Protein: 2.5 g
Cholesterol: 27.2 mg
Sodium: 189.8 mg
Peanut Butter Rice Crispy Treats


Ingredients:
sugar, peanut butter, butter

Directions:
Place sugar, syrup and peanut butter in heavy sauce pan and bring to a boil.
Place the rice crispies in a large bowl.
Stir the mixture on to the top of the cereal, til all is covered.
Place mixture on buttered cookie sheet, use hands covered in butter to spread. (I have tried to use a utensil,and always reverted to the hand spreading method].
Place in fridge to cool.
Cut in squares.
Spicy Marinated Mozzarella Cubes


Ingredients:
mozzarella cheese, olive oil, thyme leaves, oregano flakes, dried parsley, garlic cloves

Directions:
Combine everything in a 1 quart jar or bowl (preferably glass] that has been washed well in extremely hot soapy water.
Cover and shake to blend and refrigerate for five days, shaking the jar daily to mix contents.
Sweet Braided Easter Bread
Category: bread
By Sandis Take

Delicious egg bread made with eggs, orange zest, and anise egg wash for an "eggstra" special flavor! A slightly sweet bread good by itself or toasted, especially with coffee or tea. You can even use it for French toast or bread pudding. I make this every year for my family at Easter. A special treat they look forward to once a year! The colored eggs are great fun too and add to your holiday decor.

Ingredients:
1 ¼ cups whole milk (heated to 95 degrees F/35 degrees C)
⅓ cup vegetable oil
½ teaspoon salt
1 teaspoon orange extract
3  eggs, at room temperature, divided
⅔ cup white sugar
3 tablespoons grated orange zest
4 cups all-purpose flour, or more as needed
4 teaspoons active dry yeast
4 whole eggs
2 tablespoons water
2 tablespoons anise extract
assorted food coloring
1 teaspoon anisette liqueur  (Optional)

Directions:
Combine milk, oil, salt, orange extract, 2 eggs at room temperature, sugar, orange zest, 4 cups of flour, and yeast in a bread machine, in that order. Set to Dough cycle and start the machine; be sure to peek inside while dough is mixing and add additional flour as needed to create a soft, but not wet, dough. Transfer dough to an oiled bowl and let rise until doubled in size, about 1 hour. Meanwhile, bring a pot of water to a boil over medium-high heat. Reduce heat to a rapid simmer and add 4 whole eggs to soft boil. Continue to simmer for 6 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool quickly. Punch risen dough down and turn onto a floured surface. Divide into 3 even pieces. Roll each piece to form about a 1 1/2-inch thick rope that is 12 inches long. Take the pieces and braid them together, pinching the ends. Loop into a circle and pinch the ends to close. Place on a baking sheet lined with parchment paper. Align boiled eggs evenly about the braid and push in gently, about 1/3 of the way down. Cover and let rise again, about 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Combine remaining room temperature egg, 2 tablespoons water, and anise extract in a bowl for egg wash. Brush braid with the egg wash, being careful not to get any on your boiled eggs or while baking they will have cooked wash on them and won't dye nicely. Bake in the preheated oven, switching between another parchment-lined baking sheet every 10 minutes throughout baking time to prevent the bottom from getting too dark, until browned, about 30 minutes. Remove from the oven and let cool thoroughly, 20 to 30 minutes. Paint your eggs on the bread with liquid food dye. Be careful not to drip on the bread. Let dry, about 10 minutes. Brush bread with anisette liqueur and let dry before serving, about 5 minutes more.

Prep time: 30 mins
Cook time: 30 mins
Total time: 3 hrs 35 mins
Yields: 1 loaf

Calories: 315
Fat: 10.1 g
Saturated fat: 2.4 g
Carbohydrates: 45.3 g
Sugars: 12.6 g
Dietary fiber: 1.6 g
Protein: 9.1 g
Cholesterol: 105.5 mg
Sodium: 147.5 mg
Ranch Style Beans With Okra


Ingredients:
pinto beans, okra

Directions:
Simply combine all ingredients in a medium-sized sauce pan and bring to a boil., Reduce heat and simmer for 20 minutes or until thoroughly heated.
Parmesan Sauce (Super Easy)


Ingredients:
butter, skim milk, flour, parmesan cheese, garlic

Directions:
Melt butter in small skillet or sauce pan over medium heat., Whisk in flour to make a roux and gradually stir in milk., Heat to a boil stirring frequently., Reduce heat to thicken and add parmesan cheese and stir till melted., Season with garlic, salt and pepper to taste.
Fuzzypugs Pear, Peach & Strawberry Pancake Bake


Ingredients:
pear, strawberries, sugar, brown sugar, cinnamon, cinnamon, milk, flour, eggs, sugar, vanilla, salt

Directions:
Preheat oven to 400°F.
While oven heats, put butter in 9-inch pie pan and place in oven to melt.
Remove using oven mits and swirl pan to grease bottom and sides.
thinly slice pear, peach and strawberries. (no need to peel!]put fruit in a mixing bowl and add in 1 teaspoon brown sugar and 1/4 teaspoon cinnamon (I actually eyeballed it vs measuring. you can do this part to your taste]. Stir up the mixture so all the fruit is coated nicely.
Place fruit mixture in bottom of pie pan on top of butter.
In the mixing bowl add milk, sugar, the remaining cinnamon, eggs, flour, vanilla and salt. whisk together until smooth.
Pour over fruit in pie pan.
Bake until puffed and golden brown, 22 minutes.
Remove from oven and let sit for 10 minutes.
Cut into wedges and serve warm with Maple syrup.
Crunchy Corn Chip Tacos
Category: world-cuisine
By Dakota's Dishes

Tasty dinner treat your family will LOVE. Quick and easy to make. Kids will enjoy helping to make this delicious meal! You can play around with this recipe to find the right amount for each individual person's taste. Add more or less heat depending upon how hot you like it! Top it all off with your favorite fixings, like lettuce, tomato, sour cream, and hot taco sauce.

Ingredients:
1 pound ground beef
¾ cup water
1 envelope taco seasoning mix
5  taco shells
½ (12 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
2 cups shredded Mexican cheese blend
1 dash hot pepper sauce (such as Frank's RedHot®), or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Brown the ground beef in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain excess grease; stir in water and   mix. Reduce heat to low and simmer the meat mixture until thickened, 4 to 6 minutes. Bake taco shells on a baking sheet in the preheated oven until crisp, 3 to 4 minutes. Let cool for about 5 minutes and break apart into bite-size pieces. Transfer seasoned ground beef to a large serving bowl and mix in the nacho cheese corn chips, taco shell pieces, Mexican cheese blend, and hot pepper sauce.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 5 servings

Calories: 629.1
Fat: 40.6 g
Saturated fat: 18.7 g
Carbohydrates: 36.2 g
Sugars: 2.6 g
Dietary fiber: 1.9 g
Protein: 30.7 g
Cholesterol: 106.8 mg
Sodium: 1256.5 mg
Spiced Hot Chocolate


Ingredients:
granulated sugar, ground cinnamon, nutmeg, dried ancho chile powder, ground ginger, ground cardamom

Directions:
Sift all ingredients together into a large bowl. Whisk the mixture together to be sure the spices are evenly distributed.
To serve, stir 3 tablespoons of the mix into 1 1/2 cups (12 ounces] of hot milk. Serve in large mugs. Store the remaining mix in a tightly-sealed jar.
Awesome Taco Dip


Ingredients:
light cream cheese, green chilies, monterey jack cheese

Directions:
Layer the ingredients in an oblong baking dish in the order listed., Bake at 350 degrees for 30 minutes., Serve with Tortilla Chips.
Chicken Creole


Ingredients:
all-purpose flour, green pepper, onion, stewed tomatoes, fresh parsley, Worcestershire sauce, garlic cloves, soy sauce, sugar, fresh ground pepper, salt, file powder

Directions:
Heat vegetable oil in heavy skillet over high heat; stir in 1/4 cup flour.
Cook, stirring constantly, about 5 minutes or until the mixture is the color of a copper penny.
Reduce heat, add green pepper and onion and cook 10 to 15 minutes or until tender, stirring occasionally.
Add chicken, tomatoes, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, pepper, salt and hot sauce; cover and simmer 20 minutes.
Stir occasionally.
Serve creole over hot cooked rice or pasta of choice.
Sprinkle with filè powder if desired.
Spicy Beef Stew


Ingredients:
garlic, margarine, flour, water, white wine, Worcestershire sauce, ground pepper, salt, Kitchen Bouquet, water, milk, flour

Directions:
Put first 3 ingredients into pot.
Brown meat until you can see no pink, over medium high heat.
Add flour and stir to coat.
Then add water and boil, covered for 10 minutes.
Then add seasonings, kitchen bouquet, white wine, worcestershire, and veggies and then add 4 cups water, or until the top of meat and veggie mixture is covered.
Boil for another 20 minutes covered.
If needed keep adding water to keep covering the top.
Then at end add milk and flour mixture to thicken, and let simmer for 5 minutes.
Meat is a little chewy, so if you want it more tender before adding milk and flour mixture let boil for another 10 minutes.
Poor Man's Ceviche
Category: appetizers-and-snacks
By Sandie Marie Leal

This is a quick and delicious appetizer/dip dish. I promise most guests will enjoy it. You can add Tapatio® hot sauce or cayenne for a more spicy taste.

Ingredients:
1 pound imitation crabmeat, flaked
3  Roma (plum) tomatoes, diced
½ cup chopped fresh cilantro
2  serrano chile peppers, chopped
1  green onion, chopped
¾ cup fresh lime juice, or more to taste
1 pinch salt and ground black pepper to taste

Directions:
Mix imitation crabmeat, tomatoes, cilantro, serrano chiles, and green onion together in a large bowl. Pour lime juice over the crabmeat mixture and gently mix; season with salt and pepper.

Prep time: 20 mins
Total time: 20 mins
Yields: 5 servings

Calories: 105
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 18.7 g
Sugars: 7.5 g
Dietary fiber: 1.3 g
Protein: 7.6 g
Cholesterol: 18.2 mg
Sodium: 769.1 mg
Butter Cookie Cutouts


Ingredients:
butter, eggs, flour, powdered sugar, baking soda, cream of tartar

Directions:
In a large mixing bowl, beat together butter, eggs and almond extract.
In a seperate large bowl, combine flour, powdered sugar, baking soda and cream of tartar.  Gradually beat in these dry ingredients to the wet mixture.
Chill dough for at least 2 hours for better handling.
Preheat oven to 375.
On a lightly floured surface, roll out dopugh to about 1/8"-1/4" thickness.  Cut into desired shapes w/ cookie cutters.  Reroll scraps and cut again.
Place on ungreased cookie sheets and bake at 375 for 6-10 minutes; (depending on size and thckness of your cookies] or until just lightly brown at edges.
Wicklewood’s Chewy Butterscotch and Buckwheat Cookies (Gf)


Ingredients:
butter, soft brown sugar, honey, eggs, vanilla extract, baking powder, xanthan gum, cinnamon, buckwheat flakes, butterscotch pudding mix

Directions:
Preheat the oven to 180c.
In a large bowl, cream together the butter and sugar gradually beat in the eggs, honey and vanilla.
Place all the remaining ingredients in a separate bowl and stir, add to the butter and egg mixture, mix well.
Take golf ball sizes bits of dough and roll between clean hands, place on a lined baking sheet.
Flatten balls slightly with the back of a wet fork.
Bake for 12-15 minutes.
Stir-Fried Chicken With Pineapple and Peppers
Category: world-cuisine
By USA WEEKEND columnist Jean Carper

Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.

Ingredients:
¼ cup reduced-salt soy sauce
2 tablespoons white wine vinegar
2 tablespoons mirin (sweetened Asian wine)
1 teaspoon grated ginger root
2  crushed garlic cloves
1 tablespoon cornstarch
2 tablespoons oil, preferably sesame oil
1 pound boneless, skinless chicken breast, cut in 1-inch pieces
6 large green onions, cut in 1-inch pieces
2 cups fresh or frozen pepper strips
1 (20 ounce) can chunk pineapple in juice
¼ cup sliced almonds  (Optional)

Directions:
Combine first six ingredients; stir well. Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

Yields: 6 servings

Calories: 238.1
Fat: 7.7 g
Saturated fat: 1.1 g
Carbohydrates: 21 g
Sugars: 12.9 g
Dietary fiber: 2.2 g
Protein: 20.2 g
Cholesterol: 43.9 mg
Sodium: 411.6 mg
Spinach and Chickpea Salad


Ingredients:
fresh spinach, yellow bell pepper, cucumber, chickpeas, tomatoes, avocado

Directions:
"Combine all ingredients in a bowl and toss with your favorite salad dressing."
Cheesy Broccoli Soup


Ingredients:
fresh broccoli, butter, onion, flour, chicken broth, salt, nutmeg, cheddar cheese

Directions:
Wash and chop broccoli into bite size pieces.
Cook broccoli in a small amount of salted water until tender.
While broccoli is cooking, melt butter in heavy saucepan. Add onion and cook until tender and translucent.
Stir in flour to make roux; slowly add broth and cream.
Stir and cook just until thickened.
Add salt, nutmeg, and drained,cooked broccoli.
Just before serving, stir in cheese.
Serve with crusty bread.