xiaoxl/recipe_data huggingface dataset:
Aquamarine


Ingredients:
vodka, blue curacao, Cointreau liqueur

Directions:
Fill a cocktail shaker with ice., Add all ingredients into the cocktail shaker., Cover and shake vigorously., Strain into a highball glass filled with ice.
Delicious Breaded Pork Chops


Ingredients:
parmesan cheese, garlic powder, butter

Directions:
Combine crushed saltines, parmesan cheese, italian seasoning and garlic powder together and mix well.
Dip each chop in melted butter and then dredge in cracker crumb mixture, coating all sides thoroughly.
Place chops in a 9x13 baking dish.
Bake at 425 degrees for 30-40 minutes or until done.
Beef Egg Rolls


Ingredients:
lean ground beef, onion, green cabbage, carrots, soy sauce, salt, black pepper, garlic cloves, fresh ginger, lemon juice, green onions, olive oil, canola oil, water, egg

Directions:
Heat oil in pan.
Add chopped onion, cook until translucent.
Add ground beef, let brown for 1-2 minutes.
Add salt, pepper, garlic, ginger, soy sauce, sambal and allow to cook for 10-15 minutes.
Add cabbage and cook for another 5-10 minutes.
Add carrots and keep cooking until all liquid dries up.
Add green onions and lemon juice. Stir in and turn off heat after a minute.
Allow the filling to cool a little bit and use a little more than a tablespoon of filling for each spring roll.
Follow the package directions on rolling the egg rolls.
"Seal" the wrapper by brushing with water or beaten egg.
Fry until golden brown.
Caramel Apple Salad


Ingredients:
crushed pineapple, Red Delicious apples, sugar-free fat-free butterscotch pudding, fat-free cool whip

Directions:
"Mix all together and let set overnight."
Chicken Breasts Stuffed with Zucchini, Tomato and Basil


Ingredients:
boneless skinless chicken breast halves, olive oil, garlic, fresh flat-leaf parsley, fresh oregano, tomatoes, zucchini, fresh basil leaves, olive oil

Directions:
Prepare a fire in a charcoal grill.
Butterfly each chicken breast half by slicing it horizontally from one side to within 1/2 inch of other.
Open like a book and sprinkle to taste with salt and pepper.
For Marinade: In a shallow baking dish, combine ingredients.
Add chicken and turn to coat all sides.
Let stand at room temperature for 30 minutes.
Layer tomato and zucchini slices and basil leaves inside each chicken breast.
Close and secure with toothpicks.
Season to taste with salt and pepper.
Cook chicken breasts over a medium fire, turning often and brushing occasionally with olive oil, until juices run clear when pierced by a skewer, 20-30 minutes.
Doctor Polynesian's Easy Hawaiian Beans


Ingredients:
brown sugar, barbecue sauce, soy sauce, ginger, light molasses

Directions:
"Stir together and cook over low heat until thickened as desired."
Spanish Potato Omelet
Category: breakfast-and-brunch
By PATTY5

There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color.

Ingredients:
½ cup olive oil
½ pound potatoes, thinly sliced
salt and pepper to taste
1 large onion, thinly sliced
4  eggs
salt and pepper to taste
2  tomatoes - peeled, seeded, and coarsely chopped
2  green onions, chopped

Directions:
In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown. Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 252
Fat: 21.5 g
Saturated fat: 3.5 g
Carbohydrates: 10.7 g
Sugars: 2.5 g
Dietary fiber: 1.6 g
Protein: 5.4 g
Cholesterol: 124 mg
Sodium: 53.6 mg
Indian Curry Rub


Ingredients:
garlic cloves, kosher salt, onions, red curry paste

Directions:
Mix all ingredients into a paste., Cut slashes into chicken of choice and cover in paste.
Bundy's Bacon Wrapped Meatloaf


Ingredients:
lean ground beef, ground sausage, bacon, sweet pepper, Worcestershire sauce, parmesan cheese, ketchup, ketchup, yellow mustard, eggs, black pepper, Season-All salt, dried parsley

Directions:
mix all ingredients in a large bowl by hand (I make my bread crumbs in the food processor using 6 slices of bread]  (save the 2 cups of ketchup and bacon] --  make sure it is mixed well and all incorperated !
place it in a small roast pan and shape and form it into a loaf   -- take bacon strips and wrap around both ends, 2 strips on both ends to cover all meatloaf -- then take remainder of bacon and cover meatloaf from one end to the other on a diagonal pattern.till the whole loaf is covered -- tuck bacon ends under meat loaf and re-shape it till it is uniform and looks like a loaf --
Bake covered in a 350 degree oven for 1 hour, remove cover and bake for another 30 min untill bacon is nice and brown, and the juices from meatloaf are running clear -- drain drippings from pan, pour ketchup slowly over meatloaf and return to the oven on low heat till the ketchup thickens and warms -- remove from oven and let it rest for appox 15-20 min before slicing -- slice and drizzle ketchup sauce on each slice -- mmmmmmmmmm what a treat !   Great cold to for sandwiches !
Authentic Enchiladas Verdes
Category: world-cuisine
By PattiVerde

These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.

Ingredients:
2  bone-in chicken breast halves
2 cups chicken broth
¼  white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5  serrano peppers
¼  white onion
1 clove garlic
1 pinch salt
12  corn tortillas
¼ cup vegetable oil
1 cup crumbled queso fresco
½  white onion, chopped
1 bunch fresh cilantro, chopped

Directions:
In a saucepan, combine chicken breast  with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt.  Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands. Place tomatillos and serrano chiles in a pot with water, enough to cover them.  Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green).  Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt.  Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch.  Blend all ingredients until they are completely pureed.  Pour salsa in a medium saucepan, and bring to a low boil. Pour oil in a frying pan, and allow to get very hot.  Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again.  Place on plates, 3 per person. Fill or top tortillas with shredded chicken, then extra green sauce.  Top with crumbled cheese, chopped onion, and chopped cilantro.

Prep time: 45 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 559.4
Fat: 25 g
Saturated fat: 6.6 g
Carbohydrates: 48.9 g
Sugars: 6.7 g
Dietary fiber: 8.2 g
Protein: 37.1 g
Cholesterol: 84 mg
Sodium: 1344 mg
Lime Cilantro Chicken Soup


Ingredients:
chicken, white kidney beans, tomatoes, limes, juice of, celery, garlic cloves, cilantro leaf, olive oil, cumin, chili powder, sea salt, pepper

Directions:
Boil the chicken until cooked, then remove from the water and shred the chicken.  Season with salt and pepper and set aside.
Drain and rinse the beans and set aside for later.
In a Dutch oven, saute the chopped peppers, celery, onions, and garlic in the olive oil until soft, about 5 minutes.
Season the vegetables with salt and pepper.
Add cumin, coriander, and chili powder, and saute for another minute.
Add the chicken stock, beans, lime juice from 2 limes, and chopped tomato.
Simmer for 15 – 20 minutes.  Make sure the beans do not burn!
Season with any additional spices as needed.
Stir in the chicken and cilantro and heat for another 5 minutes.
Serve with tortilla chips and lime wedges!
Baked Buffalo Chicken Mac and Cheese
Category: main-dish
By tamara

My family's favorite comfort food!

Ingredients:
cooking spray
1 (16 ounce) package elbow macaroni
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (12 fluid ounce) can evaporated milk
1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®)
1 (1 ounce) package ranch dressing mix
1  rotisserie chicken, meat removed and chopped
2 cups shredded Cheddar cheese, divided
1 cup panko bread crumbs
¼ cup melted butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Stir sour cream and cream cheese together in a bowl until smooth; add evaporated milk. Stir Buffalo wing sauce and ranch dressing into sour cream mixture; mix in shredded chicken, macaroni, and 1 1/2 cups Cheddar cheese. Pour macaroni mixture into prepared baking dish. Top with bread crumbs and remaining 1/2 cup Cheddar cheese; drizzle melted butter over the top. Bake in the preheated oven until bubbling and golden, 20 to 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 916.6
Fat: 53.3 g
Saturated fat: 28.5 g
Carbohydrates: 67.1 g
Sugars: 6.5 g
Dietary fiber: 1.8 g
Protein: 44.7 g
Cholesterol: 179.5 mg
Sodium: 1729.5 mg
Pollo De Marotta


Ingredients:
boneless skinless chicken breasts, olive oil, mozzarella cheese

Directions:
Preheat oven to 375 degrees.
Pour olive oil in baking sheet.  Coat sheet with oil using a paper towel.  Set aside.
Place chicken breasts in between sheets of wax paper and pound with meat mallet until 1/4" thick.
Cut pounded breasts so that they measure 3" across.
Pour salad dressing in small bowl.
Pour breadcrumbs in flat dish.
Dip one side of flat chicken cutlet in salad dressing.
Place dressing-coated cutlet dressing side down on Breadcrumbs.  Press lightly to coat with breadcrumbs.
Put one rectangle of mozzarella cheese at one end of cutlet. Roll cheese into cutlet.
Place toothpick through chicken and cheese, fastening it closed.
Place chicken roll on greased cookie sheet.  Repeat with remaining cutlets.
Bake at 375 degrees for 30 minutes.
Serve hot with a side of pasta, vegetables, and/or a salad.
Potato Gratin With Apple, Pancetta and Swiss


Ingredients:
Red Bliss potatoes, golden delicious apples, pancetta, fresh chives, gruyere, swiss cheese, heavy cream, salt, pepper, butter, nutmeg

Directions:
Preheat oven to 350°F.
Toss potatoes and apple in a large mixing bowl with salt, pepper,  cheese, and half of the crumbled pancetta and chives.
Place evenly into a buttered 9x12 rectangular casserole or baking dish.
Top with remaining chives, crumbled pancetta, and cream.
Dot top with butter and sprinkle with nutmeg.
Cover with aluminum foil and bake until potatoes are tender, about 90 minutes.
Remove foil and bake 15 minutes more.
Let sit 10-15 minutes before serving.
Lone Star's Bleu Cheese Dressing


Ingredients:
mayonnaise, buttermilk, blue cheese, fresh coarse ground black pepper, onion powder, garlic powder

Directions:
Mix all ingredients together by hand in a small bowl until smooth., Cover and chill for 30 minutes before serving., Makes 1 cup.
KFC Honey BBQ Sauce (Copycat)


Ingredients:
water, tomato ketchup, honey, molasses, Worcestershire sauce, liquid smoke, ground black pepper, ground sage, hickory smoke salt, ground allspice, chili powder, ground cumin, ground mustard, ground paprika, ground cinnamon, ground ginger, cayenne pepper

Directions:
NOTE: USE UNSEASONED CHILI POWDER. (STEP ONE]: GRIND all of the dry seasonings EXCEPT ground black pepper (from ground sage through cayenne pepper] in a spice mill or coffee grinder.
WHISK the ground spices with remaining ingredients well in a medium saucepan (don't forget to add the ground black pepper].
HEAT sauce to a gentle boil, then REDUCE heat to a low heat setting (approximately the numeric "2" setting on rangetop control].
SIMMER sauce about one hour, whisking occasionally, until reduced to almost half (just slightly over 2 cups, or 1 pint].
COOL barbecue sauce completely.
FUNNEL into plastic squeeze bottles or Ball canning jars.
USE as you would any barbecue sauce.
SUGGESTION: Serve with barbecued chicken or ribs, or pulled pork sandwiches.
STORE refrigerated and capped.
ENJOY!
Pizza Crust (Bread Machine)


Ingredients:
water, olive oil, all-purpose flour, garlic powder, salt, active dry yeast

Directions:
Layer in bread pan according to manufacturer's recommendations., Select'dough' setting., When dough cycle is done, pat dough into greased 12x15-inch jelly roll pan., Prick dough with fork., Bake in preheated 400 degree oven for 7 minutes., Remove from oven and add desired toppings., Baste crust edges with butter., Return to oven for 15-20 minutes or until cheese is melted and crust is done.
Sweet Microwave Bacon


Ingredients:
bacon, brown sugar, Dijon mustard

Directions:
Spray microwave bacon tray with a non stick cooking spray.
Decide how many slices of bacon you will place on your microwave bacon tray.
Lay bacon on paper towel; spread mustard thin on each slice of bacon. (one side only].
Add brown sugar to zip-lok bag and place bacon in bag and shake.
Place a paper towel on top of bacon-cook bacon as you would normaly do.
Corn Salad


Ingredients:
corn, cucumber, red onion, tomatoes, scallions, sour cream, red wine vinegar, fresh cilantro

Directions:
Combine corn, cucumbers, onions, tomatoes, and scallions in salad bowl.
In a separate bowl, blend sour cream with salt, pepper, vinegar, oil and chopped cilantro.
Add sour cream mixture to corn and toss gently to coat.
Chill and serve in large bowl,.
Sting's Nearly World Famous Salsa


Ingredients:
diced tomatoes, tomato paste, garlic clove, black pepper, lime juice, sugar, fresh cilantro

Directions:
Combine the first 9 ingredients.
It will have great flavor, but very little heat at this point.  To spice it up, add whatever hot peppers you like.  Personally, I like to add one half habanero or scotch bonnet along with one half jalapeno for some decent heat and flavor. If you don't want it too hot, add one half to one whole jalapeno.  All I do is cut off the stem and finely mince the peppers, seeds and all.  Even better is to freeze the peppers and use a microplane to grate them into a fine mash.  Please wear rubber gloves when handling the diced peppers and do not rub your nose or eyes!
Another flavor variant is to use lemon juice instead of lime juice.
Letting the mix sit for an hour will allow the flavors to meld better especially if you add hot peppers.
Mint Julep Iced Tea


Ingredients:
mint leaves, lemon, lime, Bourbon, tea

Directions:
Combine mint, lemon, and lime in a 2 quart pitcher; crush with the back of a spoon to crush the mint.
Stir in bourbon and tea.
Serve over ice.
Low-Fat Snickerdoodles


Ingredients:
butter, sugar, flour, cream of tartar, baking soda, salt, low-fat buttermilk, ground cinnamon, sugar

Directions:
Preheat the oven to 400 degrees.
Spray a baking sheet with nonstick cooking spray and set aside.
Mix together the butter and sugar, add the egg whites and beat well.
In another bowl, combine the flour, cream of tartar, baking soda and salt.
Add the buttermilk and the dry mixture to the butter mixture, and stir to combine.
Combine the cinnamon with the 2 tablespoons of sugar.
Taking a teaspoonful of dough at a time, roll the dough into a ball in your hands, then roll it in the cinnamon-and-sugar mixture.
Place on the prepared baking sheet 2 inches apart and bake in the preheated oven for about 8 minutes, or until lightly browned.
Ginger Limeade


Ingredients:
water, lime juice, sugar, water, mint leaf

Directions:
Mix the 1 cup of water with the ginger and squeeze through a strainer to get ginger concentrate.
Add sugar and lime juice.
Stir until all the sugar is dissolved. (If you like it sweeter you can add more, to taste, at this point.].
Pour into bottles and refrigerate. Chill well.
When ready to serve, add a teaspoonful of  concentrate to chilled water or sprite and mix well.
Serve garnished with a mint leaf.
Mocha Banana Bread


Ingredients:
flour, cocoa powder, baking soda, salt, sugar, butter, eggs, bananas, vanilla, coffee, walnuts

Directions:
Preheat oven to 350°.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt, stirring with a whisk or sift if the cocoa is lumpy.
In a large bowl combine sugar and butter and beat with a mixer at medium speed until well creamed, for at least two minutes.
Add eggs and beat well.
Add bananas, vanilla, and coffee and beat on low speed until blended.
Add flour mixture and combine just until moist.
Stir in walnuts and spoon batter into a greased 8 x 4" loaf pan.
Bake for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan on a wire rack, then remove from pan.
Cool completely on wire rack before slicing.
Chicken Noodle and Creamy Corn Soup


Ingredients:
chicken breast, soy sauce, carrot, celery rib, udon noodles, spring onions, spring onion

Directions:
Saute chicken in a small non-stick pan. When chicken is browned, add soy sauce to pan with chicken and simmer for 1 minute. Remove from heat and set aside.
In a separate pan, add the carrot and celery to the stock plus 1 cup of water. add broken noodles and add.
When the noodles are almost cooked add peas and spring onion.
When noodles and vegetables are cooked, add the creamed corn plus the chicken with the soy sauce.
Stir and  serve immediately.
Lamb Pie and Mustard Thatch


Ingredients:
lamb, onion, celery ribs, carrots, water, Worcestershire sauce, rosemary, salt, pepper, cornflour, potatoes, onion, mustard, milk

Directions:
Brown the Lamb in a medium saucepan until it changes colour. Add the chopped and diced onion, celery and carrots and cook for a further few minutes.
Add the stock cubes. and water - making sure that it only just covers the meat and vegetables, add the  Worcestershire Sauce,  Rosemary salt and pepper Simmer for 20 minutes until well cooked, thicken with cornflour.
Place in a 12 inch square dish and leave to cool.
Peel  the potatoes and small dice the onion, boil until cooked. Mash and add the Dijon grained  mustard, mix well and carefully cover the top of the meat.
Cook in a hot oven 200c for about 35 minutes, until golden brown and serve with fresh vegetables.
Freezes well.
Chocolate Surprise Milkshake
Category: drinks
By Melanie

This milkshake is fantabulous! Chocolate ice cream, chocolate syrup, chocolate drink mix and chocolate chips are all whirled together with milk to produce a concoction so chocolaty, that it is sure to make you tingle.

Ingredients:
2 teaspoons milk
3 scoops chocolate ice cream
2 tablespoons chocolate syrup
5 tablespoons powdered chocolate drink mix
5 cubes  ice
¼ cup chocolate chips

Directions:
In a blender, combine milk, ice cream, chocolate syrup, chocolate drink mix, ice cubes and chocolate chips. Blend until smooth. Pour into glasses and serve.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 2 servings

Calories: 274.1
Fat: 10.5 g
Saturated fat: 6.3 g
Carbohydrates: 45.8 g
Sugars: 39.3 g
Dietary fiber: 2.7 g
Protein: 3.1 g
Cholesterol: 11.2 mg
Sodium: 69.3 mg
Chicken Cacciatore


Ingredients:
chicken drumstick, crushed tomatoes, kalamata olives, mushrooms, onion, parsley, rice

Directions:
Preheat oven to 160C (low heat].
Combine drumsticks, tomatoes, olives, onions and mushrooms in a casserole dish.
Season with salt and pepper and then cover.
Place in oven and cook for approximately 1 hour to 1 hour 15 minutes, or until chicken is falling off the bone.
Serve over rice and garnish with roughly chopped parsley.
Turnip Greens


Ingredients:
water, salt, white vinegar, sugar, bacon drippings, bacon, onion

Directions:
Wash greens thoroughly, removing any grit and large stems., Place greens in dutch oven with water and salt., Bring to a boil and cook for 30 minutes uncovered., Add vinegar, sugar, and bacon drippings., Reduce heat to simmer and cook at least 1 hour covered., Fry bacon and crumble., Saute chopped onion until tender., Add bacon and onion and cook an additional 10 minutes., Serve with vinegar flavored with whole red pepper.
Apple Pie Filling


Ingredients:
apples, sugar, flour, cinnamon, nutmeg, whole cloves, lemon zest, lemon juice, apples

Directions:
Wash, peel and slice apples. Treat to prevent darkening - either with a produce protector or 2 tsp of lemon juice.
Combine sugar, flour and spices. Rinse and drain apples; stir into sugar mixture.
Let stand until juices begin to flow, about 30 minutes. Stir in lemon juice and zest.
Cook over medium heat until mixture begins to thicken. Remove cloves, ladle pie filling into plastic freezer jars or containers, leaving 1/2 inch head space.
Cool at room temperature, not to exceed two hours. It is now ready to be used in a recipe or else, seal, label and freeze.
Autumn Cheesecake
Category: desserts
By Stephanie

This is a delicious Apple Cheesecake that I usually make in the fall.

Ingredients:
1 cup graham cracker crumbs
½ cup finely chopped pecans
3 tablespoons white sugar
½ teaspoon ground cinnamon
¼ cup unsalted butter, melted
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2  eggs
½ teaspoon vanilla extract
4 cups apples - peeled, cored and thinly sliced
⅓ cup white sugar
½ teaspoon ground cinnamon
¼ cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans. Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 4 hrs
Yields: 1 - 9 inch springform

Calories: 341.3
Fat: 23.4 g
Saturated fat: 11.4 g
Carbohydrates: 30.3 g
Sugars: 23.9 g
Dietary fiber: 2 g
Protein: 5.1 g
Cholesterol: 82.2 mg
Sodium: 165.5 mg
Julie's Chicken and Greens Soup for Sickies


Ingredients:
water, instant chicken bouillon, garlic, angel hair pasta

Directions:
Combine the water, bouillon, garlic, and pasta pieces.
Let simmer for 5 minutes.
Add greens and simmer for another 3 to 5 minutes or until greens are to the texture you like.
Serve to the sickie and try to get them to eat as much as they can.
Makes about 2 servings.
Tomato Curry Soup


Ingredients:
butter, onion, curry powder, crushed tomatoes, chicken broth, sour cream

Directions:
General Note:  I use Pam olive oil spray instead of butter, and low-fat sour cream.
Melt butter in saucepan.  Sauté onion until tender.  Add curry powder and cook an additional minute to blend flavors.
Stir in tomatoes and broth.  Bring to a boil.
Reduce heat and simmer for 15-20 minutes.
Add 1/2 cup sour cream and let it melt into the soup.
With a whisk, beat until smooth.