xiaoxl/recipe_data huggingface dataset:
Indian Curried Barley Pilaf
Category: side-dish
By Tracy X

This is a delicious and savory curried barley dish.  It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast.   It is quite simple to make and sure to impress!

Ingredients:
¼ cup butter
1  onion, diced
1 ½ cups pearl barley
½ teaspoon ground allspice
½ teaspoon ground turmeric
¼ teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper
3 ½ cups chicken broth
¼ cup slivered almonds
¼ cup raisins  (Optional)

Directions:
Melt butter in a large skillet placed over medium-high heat.  Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes.  Stir in the allspice, turmeric, curry powder, salt, and black pepper.  Pour in the chicken broth, and bring to a simmer. Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes.  Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.

Prep time: 5 mins
Cook time: 50 mins
Total time: 55 mins
Yields: 6 servings

Calories: 404.3
Fat: 11.1 g
Saturated fat: 5.3 g
Carbohydrates: 72.5 g
Sugars: 5.7 g
Dietary fiber: 9.7 g
Protein: 6.6 g
Cholesterol: 20.3 mg
Sodium: 257.3 mg
Rock {radish,onion,cucumber,kohlrabi} Salad


Ingredients:
cucumbers, radishes, sweet onion, kohlrabi, mayonnaise, Miracle Whip, sour cream, sugar, salt, celery seed, lemon juice

Directions:
Take a fork and tine the cucumber peel of each cucumber down lengthways on all side of the cucumber. This will create a design of thin ridges down the peel. Slice in thin rounds.
Put all of the cut and sliced vegetables in a large serving bowl.
Sprinkle with salt or salt substitute. Let set.
In a mixing bowl combine the mayonnaise, sour cream, sugar, celery seed and lemon juice. Stir until mixed.
Note: cut the sugar in half if you use Miracle Whip Salad dressing.
Pour out any water that has accumulated in the bottom of the vegetables. Drain well.
Add your dressing or any dressing of your choice. Toss and serve.
Wonderful to eat with mashed potatoes.
Fix the potatoes the way you like them and this salad for a wonderful meatless meal.
Duck Soup (Czarnina)
Category: soups-stews-and-chili
By BARB VAN ARKEL

This is an old Polish recipe that was used at Easter time.  This recipe is traditionally served with home made noodles.  If desired the fruit can be removed, leaving broth to serve with noodle.  If you do not know where to purchase a duck, contact a local farmer or butcher.   If you prepare your own poultry be sure to add 1/2 cup vinegar to duck blood to prevent coagulation.

Ingredients:
1 (4 pound) wild duck, whole
4 cups duck blood
8 cups water
1 teaspoon salt
1 stalk celery, cut into 2 inch pieces
1 sprig chopped fresh parsley
1 cup heavy cream
5  whole allspice berries
2  whole cloves
16 ounces pitted prunes
½ cup raisins
1  tart apple - peeled, cored and chopped
2 tablespoons all-purpose flour
1 tablespoon white sugar
salt and pepper to taste
1 tablespoon fresh lemon juice

Directions:
Cover whole duck with water in large stock pot.  Add salt, and bring to a boil.  Skim off foam. Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot.  Cover and cook over low heat until meat is tender, approximately 1 1/2 hours. Remove cheese cloth bag from stock pot.  Remove duck.  Discard bones, cut up meat, and return to the broth. Mix in prunes, raisins and apple.  Simmer for 30 minutes. In a medium bowl, beat flour and sugar into cream until smooth.  Beat in duck blood gradually.  Add 1/2 cup hot soup stock to blood mixture, blending thoroughly.  Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil.  Season to taste with salt, pepper, lemon juice and vinegar.

Yields: 12 servings

Calories: 712.2
Fat: 45.7 g
Saturated fat: 16.3 g
Carbohydrates: 32.8 g
Sugars: 22.1 g
Dietary fiber: 3.4 g
Protein: 43 g
Cholesterol: 157 mg
Sodium: 597.5 mg
Crock Pot Roast Beef With Mushroom and Sun-Dried Tomato Gravy


Ingredients:
low sodium soy sauce, minced garlic cloves, beef broth, cracked black pepper, sun-dried tomato paste, onions, olive oil, all-purpose flour, water

Directions:
Trim the fat off of the roast.
Combine the soy sauce and garlic in a small bowl, and place the roast in a large Ziploc bag, pouring the soy sauce mixture on it.
Seal and marinate overnight, turning the bag at least once.
Bring the beef broth to a boil in a small saucepan.
Add the dried mushrooms, stir, cover and remove from heat.
Let sit for 20 minutes.
Drain the mushrooms through a coffee-filter lined sieve or cheesecloth-lined colander, reserving the broth.
Remove the roast from the bag, and save the remaining marinade.
Press the cracked black pepper into both sides of the roast.
Mix the marinade, mushroom broth, and tomato paste together; stir well and set aside.
Place the mushrooms, onion, carrots, and potatoes in a large crock pot and toss.
Heat the olive oil in a large skillet over medium high.
Add the roast and brown well on all sides.
Put the roast on top of the veggies in the crock pot, and pour the broth mixture over the roast and veggies.
Scrape the bottom of the skillet to remove the brown bits into the crock pot.
Cover the crock pot with the lid and cook on high 1 hour, then cook on low another 8 hours.
Place the roast and veggies on a serving platter and keep warm.
Reserve the liquid in the crock pot.
Place flour in a small bowl.
Gradually add the water and stir with a fork until well blended.
Add it to the broth in the crock pot, Cook uncovered for 15 minutes or until slightly thickened, stirring often.
Serve the gravy with the roast.
Diet Ginger Ale Strawberry Frappe


Ingredients:
diet ginger ale, fresh strawberries, strawberry

Directions:
In a blender, combine Diet Canada Dry Ginger Ale, strawberries and ice.
Blend until smooth, pour into a 12-ounce glass and garnish with a fresh strawberry.
Enjoy!
Peachy Tart


Ingredients:
sugar, flour, salt, eggs, light sour cream, sweetened flaked coconut, nutmeg, butter

Directions:
Preheat oven 375 degrees.
Put chopped up peaches into prepared tart pan.
In a medium bowl, mix spenda, flour and salt.  Beat eggs and add sour cream.  Add egg sour cream mixture to splenda flour mixture and mix well.
Pour over peaches in tart pan, and with spatula spread over evenly on peaches.
Mix oats, coconut, nutmeg and melted butter together.
Sprinkle over peach mixture.
Bake one hour or until done.  Let sit for 15 minutes before removing side and slicing.
Refrigerator Cookies III
Category: desserts
By Stephanie

These will freeze well for several months.

Ingredients:
1 cup shortening
1 cup white sugar
2  eggs
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
⅓ cup colored sugar for decoration

Directions:
Mix shortening, sugar, eggs, and vanilla together in large bowl.  Stir flour, salt, and baking soda together in a separate bowl.  Blend dry ingredients in with the shortening mixture.  Mix thoroughly with hands. Divide dough into 3 parts; shape into cylinders, 1 1/2 inches in diameter and about 7 inches long.  Roll in colored sugar (or use finely chopped nuts instead).  Chill for several hours or overnight. Heat oven to 400 degrees F (205 degrees C).  Cut into 1/4 inch slices, and place on greased cookie sheets.  Bake for 8 to 10 minutes.  Cool.

Yields: 7 dozen

Calories: 104.1
Fat: 5.2 g
Saturated fat: 1.3 g
Carbohydrates: 13.2 g
Sugars: 6.4 g
Dietary fiber: 0.2 g
Protein: 1.2 g
Cholesterol: 8.9 mg
Sodium: 73.9 mg
Salmon Spread I
Category: appetizers-and-snacks
By Toni

This recipe is very good and so easy to make. I always serve it when I have a party. Succulent smoked salmon is blended into a creamy, flavorful mixture that's great on crackers or warm bagel slices.

Ingredients:
1 (8 ounce) package cream cheese, softened
2 ounces flaked or chopped smoked salmon
1 teaspoon lemon juice
½ teaspoon Worcestershire sauce
½ teaspoon minced garlic
¼ teaspoon onion powder
¼ teaspoon seafood seasoning
1 dash ground black pepper

Directions:
In a medium bowl, mix together cream cheese, salmon, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning and ground black pepper. Chill in the refrigerator until serving.

Prep time: 5 mins
Total time: 5 mins
Yields: 12 servings

Calories: 71.5
Fat: 6.7 g
Saturated fat: 4.1 g
Carbohydrates: 0.7 g
Sugars: 0.1 g
Protein: 2.3 g
Cholesterol: 21.6 mg
Sodium: 105.2 mg
Sahlab


Ingredients:
cornstarch, water, milk, vanilla, sugar, cinnamon

Directions:
Combine cornstarch and water in a small cup and stir to blend thoroughly. Put milk in a heavy soup pan or Dutch oven over medium heat.
Before milk warms, stir in cornstarch mixture. Add vanilla and sugar, tasting to achieve preferred sweetness.
Raise heat. Bring to a boil, stirring constantly. Boil for 2 minutes, continuing to stir.
Pour into dessert bowls or demitasse cups. Top with cinnamon and coconut .
Wild Mushroom Lasagna


Ingredients:
unsalted butter, all-purpose flour, garlic clove, salt, black pepper, boiling water, dried porcini mushrooms, onion, extra virgin olive oil, diced tomatoes with juice, sugar, fresh basil, salt, parmigiano-reggiano cheese

Directions:
Make bechamel:
Heat butter in a 2-qt heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking 3 minutes.
Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt.
Bring to a boil, whisking.
Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.
Make mushroom tomato sauce:
Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.
Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit.
Pour soaking liquid through sieve lined with a dampened paper towel into another bowl.
Chop porcini and add to soaking liquid.
Cook onion in oil in a 12 inch heavy skillet over moderate heat, stirring occasionally, until softened, 4-5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 TBS basil.
Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes.
Stir in salt and remaining TBS basil.
Assemble and bake lasagne:
Cook lasagne noodles in a 6-8 quart heavy pot of boiling salted water 8 minutes (Noodles will not be cooked through], then drain and transfer to a bowl of cold water.
Put oven rack in middle position and preheat oven to 425°F.
Spread 1 cup bechamel on bottom of a buttered 13 x 9" baking pan, reserving remainder for last layer.
Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over bechamel in baking pan.
Spread pasta in pan evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese.
Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles.
Spread remaining bechamel on top and sprinkle with remaining 3/4 cup cheese.
Bake, uncovered, until lasagne is bubbling and top is browned, 30-35 minutes.
Let stand at room temperature at least 15 minutes before cutting.
Note:
*You can prepare bechamel and mushroom tomato sauces up to 2 days ahead of time.
Cool uncovered and then chill separately, covered.
Bring sauces to room temperature before using.
*You can assemble lasagne 1 day ahead and chill, covered.
Bring to room temperature before baking.
Chicken and Rice Salad Veronique


Ingredients:
cooked rice, boneless skinless chicken breast halves, pepper, fresh tarragon, salt, olive oil, apple cider vinegar, Dijon mustard, salt, red seedless grapes, green seedless grapes, walnut pieces, apple, red onion

Directions:
PREPARE CHICKEN:.
Sprinkle chicken with pepper, 1 tablespoon chopped fresh tarragon and 1/4 teaspoon salt.
Coat large nonstick skillet with cooking spray; heat over medium-high heat.
Add chicken; cook 10 minutes.
Turn chicken over; reduce heat to medium.  Cover; cook until no longer pink in centers, 8-10 minutes (internal temperature = 165 degrees F].
Remove chicken to cutting board; cool.
PREPARE DRESSING:.
Whisk together oil, vinegar, mustard, 1 tablespoon chopped fresh tarragon, and 1/2 teaspoon salt.
PREPARE FIXINGS AND ASSEMBLE:.
Transfer 1/4 cup dressing to bowl.  Add rice, grapes, and walnuts to coat.
Slice chicken.
Arrange spinach leaves on platter; top with rice mixture.
Add decorative rows of chicken slices, apple slices and onion slices.
Drizzle with remaining dressing.
Oven Baked Country Ribs With Gravy


Ingredients:
flour, sage, butter, olive oil, onion, garlic clove, beef broth, water, Kitchen Bouquet, sage

Directions:
Heat oven to 350°F.
Dredge in flour sage, salt  and pepper mixture.
Heat oil and butter in a medium high fry pan.
Add ribs and brown on all sides, then remove from pan.
Lower heat and brown onions and garlic lightly, about 2 to 3 minutes.
Add soup, broth, water and Kitchen Bouquet, stir to combine.
Add ribs back to pan and spoon soup mixture over meat.
Bake covered for 35 minutes then flip ribs and check thickness of gravy, add more liquid at this point if necessary.
Continue baking, covered another 20 to 30 minutes, until ribs are fork tender This last step may take longer, depending on the size of your ribs.
Tandoori Indian Grilled Vegetables


Ingredients:
yogurt, garlic cloves, fresh ginger, red pepper flakes, cumin seed, salt, black pepper, zucchini, carrot, red onion, sweet pepper, potato, sugar snap pea

Directions:
Toss your selection of vegetables with the marinade in the bowl. Refrigerate for 1 hour. Have coals to the stage where they are coated with gray ash.
Lift vegetables from the marinade (don't wipe it off] and place on the grill without touching each other. Season with salt and pepper.
Grill slowly, turning with tongs, until lightly browned and cooked through.
Test by  piercing with a knife. Serve hot or at room temperature. Enjoy!
Make Ahead Tenderloin Sandwiches


Ingredients:
beef tenderloin, butter, garlic powder, dry mustard, butter, dried parsley, garlic powder, thyme

Directions:
Bake tenderloin in 200 degree oven for 2 hours, turning & basting with basting mixture every 20 minutes.  Will cook to medium rare - 145 degrees.
While roasting, slice small silver dollar rolls and spread bun spread mixture on them.
When meat is done, let rest at least a half an hour.  I've let it sit overnight.  Using an electric knife, slice meat into thin slices, piling several slices onto each bun.  Put buns on a jelly roll pan lined with parchment paper.  Cover with foil and put in fridge until ready to cook.  Put a damp towel over buns.  Remove foil before you do this and then bake in 350 degree oven for 10-15 minutes.
Serve to a party or any kind of gathering and step back for the stampede!
If there are any left, freeze individually for quick snacks or small meals.  FANTASTIC!
Perfect for Sunday afternoons watching football, Friday nights when the teenagers invade my house looking for something besides doritos (they know that I will feed them well!], or weeknights when we are crazy driving from one activity to another and need something substantial -- not hamburger helper or easy mac.
Momma's Shrimp


Ingredients:
shrimp, vinegar, salt, dry mustard, celery seeds, water

Directions:
In a large pot place all ingredients., Add enough cold water to cover shrimp., Put lid on pot and boil 8-10 minutes., Pour shrimp and cooking liquid in a large glass container and chill.
Poohrona's Texas Meatloaf


Ingredients:
onion, bell pepper, parsley, eggs, tomato sauce, ketchup, salt, black pepper, celery seed, garlic powder

Directions:
Preheat oven to 350*.
In a large bowl combine 3/4 of the chopped onions and bell peppers (reserving the rest] with the parsley, ground chuck, bread crumbs, and eggs.
Add 1/4 cup tomato sauce, 1/4 cup of the ketchup, 1/2 tsp salt, 1/4 tsp pepper to meat mixture. With clean hands mix well.
Put into baking dish and form into a loaf. Set aside.
In medium sauce pan mix the remaining ingredients; tomato sauce, ketchup, onion, bell pepper, 1/2 tsp salt, 1/4 tsp black pepper, celery seed and garlic powder. Bring to a boil on medium heat.
Cook for 5 minutes, stirring.
Pour hot sauce over loaf. Bake at 350* for 1 1/2 hours or until done.
Remove from oven and loosely cover with foil until ready to serve.
Quinoa Chili


Ingredients:
quinoa, water, olive oil, onion, garlic cloves, chili powder, ground cumin, cayenne pepper, crushed red pepper flakes, oregano, caraway seed, red bell pepper, zucchini, crushed tomatoes, diced tomatoes, parsley, fresh cilantro, dark red kidney beans, vegetable broth, frozen corn

Directions:
-Bring the quinoa and water to a boil in a saucepan over high heat.    Reduce heat to medium-low.
-Cover and simmer until quinoa is tender and the water has been       absorbed, about 20 minutes.  Set aside.
-Heat the olive oil in the pan over medium heat.  Stir in the onion and garlic.  Cook and stir until the onion has softened and turned translucent, about 5 minutes.
-Season with the chili powder, ground cumin, cayenne pepper, oregano and crushed red pepper.  Cook 1 minute to release the flavor of the spices.
-Stir in the red bell pepper and zucchini, cook about 3 minutes.
- Add the tomatoes, parsley, cilantro, kidney beans.
-Season with Salt and Pepper.
-Simmer until the peppers and zucchini are tender crisp, about 20 minutes.
-Stir in the corn, fold in the quinoa.
-Return to a simmer and cook 10-15 minutes to reheat.
Moui Nagden(Rice in Beef Stew)


Ingredients:
beef stew meat, curry powder, white pepper, salt, bay leaf, onion, tomatoes, bell pepper, red kidney beans, water, rice

Directions:
Season beef with curry powder, white pepper, salt and crushed red pepper. Place in Dutch oven. add bay leaf and small amount of water. Cook on low heat until meat is tender. Reserve stock.
Heat oil in skillet. Add meat. Brown on all sides. Remove meat. Strain oil. Wash and dry skillet.
Return oil to same skillet. Add onion. Cook t minutes. Add tomato, green pepper, and kidney beans (if used]. Cook 10 minutes. Add meat.
Stir in reserved stock and water. add rice. Cover tightly. Bring to a boil on high heat. Reduce heat to medium. Cook, stirring once or twice, until rice to medium. Cook, stirring once or twice, until rice is cooked as desired. Remove bay leaf before serving.
Mexican Beef Casserole
Category: world-cuisine
By BHUDDLESTON

This a very easy and tasty casserole; great with a salad, chips and salsa.

Ingredients:
1 pound lean ground beef
1 (15 ounce) can ranch-style beans
1 (14.5 ounce) can peeled and diced tomatoes
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (12 ounce) package corn tortillas
4 cups shredded Cheddar cheese
2 tablespoons chili powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Brown the ground beef in a large skillet over medium high heat. Add chili powder, beans, tomatoes and soup; mix well and heat thoroughly. Line a 13x9 inch dish with tortillas. Then make a layer with the meat mixture. Make another row of tortillas, then finish off with rest of meat mixture.  Top with grated cheese. Bake in a preheated oven for 30 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 12 servings

Calories: 383.4
Fat: 22.9 g
Saturated fat: 12.2 g
Carbohydrates: 21.8 g
Sugars: 2.1 g
Dietary fiber: 4.4 g
Protein: 22.4 g
Cholesterol: 71.1 mg
Sodium: 719.1 mg
Easy Lemon Cheesecake Bars


Ingredients:
eggs, cream cheese, sugar, lemon juice

Directions:
Mix together dry cake mix, 1 egg and the oil, until crumbly.
Set aside 1 cup of this mixture.
Pat remaining mixture into bottom of ungreased 9x13 pan.
Bake at 350 for 15 minutes.
Remove from oven.
In bowl, beat together cream cheese, sugar, lemon juice and remaining egg until smooth.
Spread over baked crumb mixture.
Sprinkle remaining crumb mixture over that.
Return to oven for 15 minutes.
Cool in fridge and cut into bars.
Roast Pumpkin and Onion Soup


Ingredients:
pumpkin, honey, olive oil, onion, bay leaves, fresh thyme, sage, white wine vinegar, salt, black pepper

Directions:
Chop pumpkin into chunks and place on baking tray.
Sprinkle Pumkin with olive oil and honey.
Shred sage leaves and place on pumlin.
Roast pumpkin until brown around edges.
Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.
Remove pumpkin from oven and allow to cool before removing skin and adding to onions.
Add stock and salt and pepper.
Simmer for forty minutes over a very low heat.
Blend soup and pass through a sieve.
Vegan Chipotle Pasta Salad


Ingredients:
ziti pasta, mayonnaise, adobo sauce, red bell pepper, celery, green onion, cilantro, garlic clove, cumin, lime zest, lime juice, ground black pepper

Directions:
Boil pasta according to directions and rinse with cold water after it has cooked.
In a small skillet on medium low heat saute garlic and red bell pepper and 2 tsp oil untill peppers are slightly softened and garlic is aromatic; remove from heat.
Put chipotle peppers and adobo sauce in food processor and pulse until it becomes like a paste and there are no large chunks.
Chop celery, green onions, and cilantro.
Combine all the ingredients in a large bowl with the Veganaise.
Stir and add salt to taste.
Add additional peppers if you like more heat.
Strawberry Chia Seed Pudding


Ingredients:
milk, strawberries, maple syrup, vanilla extract

Directions:
In a blender, mix milk and strawberries., Transfer the strawberry milk to a bowl and mix in all the other ingredients., Refrigerate for 30 minutes or longer., Transfer the pudding to individual containers., Add toppings if desired. Infuse love and serve!
Rum Raisin Minicakes With Maple Frosting


Ingredients:
flour, baking powder, nutmeg, allspice, salt, raw sugar, artificial sweetener, dark raisins, spiced rum, water, vegan butter, vegan butter, coconut oil, dark amber maple syrup, powdered sugar, salt, dark raisins

Directions:
Preheat the oven to 400F, grease or line mini muffin cups with paper liners.
In a small bowl, mix the flour, baking powder, nutmeg, allspice, salt, sugar and stevia. Add the raisins and toss to coat.
Stir in the rum, water and melted vegan butter until just combined.
Bake 10 minutes, then unmould immediately onto a wire rack and cool completely before frosting.
For frosting, beat together the vegan butter, maple syrup, maple extract, powdered sugar and salt until smooth.
Frost cooled cupcakes and dot each with a raisin if desired.
Caramelized Chipotle Chicken


Ingredients:
extra virgin olive oil, garlic cloves, onions, ketchup, Dijon mustard, dark brown sugar, chipotle chile in adobo, Worcestershire sauce, cider vinegar, cinnamon, whole chickens

Directions:
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes.
Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.
Preheat oven to 450°F with rack in middle.
Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4-sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more.
Spud Crisps for Spudgirl


Ingredients:
mashed potatoes, sour cream, butter, eggs, sugar, baking powder, all-purpose flour, green onions

Directions:
Put the potatoes in a large bowl.
Whisk in the sour cream, butter, egg yolks, and baking powder.
Slowly whisk in the cream in 2 parts, alternating with the 2 parts flour.
Beat the egg whites until stiff.
Fold into the waffle batter.
Heat a lightly greased waffle iron.
Pour about 1/2 cup batter into the iron; bake until the waffle is crisp.