formido/recipes-20k huggingface dataset:
20 minute chicken   rice with broccoli     k
heat oil in large non-stick skillet on medium-high heat, add chicken , cover and cook 4 minutes on each side or until cooked through, remove chicken from skillet, add soup and 1 soup can water to skillet, stir, bring to boil and stir in rice and broccoli, top with chicken, cover and cook on low heat 5 minutes, season to taste
20 minute chicken chili   dairy free
trim any fat from chicken breasts
cut into 1-inch cubes
in large heavy saucepan , heat oil over medium-high heat
cook chicken for about 5 minutes or until no longer pink inside
transfer to plate
add onion , green pepper , chili powder , oregano , salt and pepper to pan
cook over medium heat , stirring often , for about 5 minutes or until vegetables are softened
add tomatoes and beans
increase heat and boil , stirring often , for 10 minutes
add corn
return chicken to pan
heat through
20 minute chicken creole
spray a deep skillet with nonstick cooking spray
preheat pan over high heat
cook chicken in hot skillet , stirring for 3-5 minutes , or until no longer pink
reduce heat
add tomatoes and their juice , low-sodium chili sauce , green pepper , celery , onion , garlic , basil , parsley , crushed red pepper , and salt
bring to boil
reduce heat and simmer , serve over hot cooked rice or whole wheat pasta
20 minute chicken parmesan
place chicken between two sheets of heavy-duty plastic wrap
flatten to 1 / 4-inch thickness , using a meat mallet or rolling pin
dip chicken in egg , and dredge in breadcrumbs
cook chicken in butter in a large skillet over medium-high heat until browned on both sides
spoon spaghetti sauce over chicken
bring to a boil
cover , reduce heat , and simmer 10 minutes
sprinkle with cheeses and parsley
cover and simmer 5 additional minutes or until cheeses melt
20 minute egg drop chili
heat a saucepan over medium to medium-high heat
add oil to cover the bottom of the pan scantily
saut garlic and onions in hot oil until they begin to be done
onions should be becoming clear and soft
add can of beans and its liquid , can of tomatoes and its liquid , and spices
stir
cover and heat through until not quite boiling
while heating , break the eggs into a bowl and , with a fork , break the yolks and lightly beat until the yolks and eggs are thoroughly mixed
the eggs should be just slightly frothy
when chili is hot , remove from heat and reduce the heat to low
while off the heat , slowly pour in eggs , stirring as you pour
egg should cook instantly , giving the soup a creamy look and texture
return to low heat and heat through , perhaps another 2-3 minutes
serve topped with any or all garnishes you choose
or without , your choice
20 minute huckleberry muffins
preheat oven to 400f grease a standard 12-muffin pan or line with paper cups
thoroughly mix the flour , baking powder , salt and huckleberries together in a large bowl
set aside
in another bowl , whisk together eggs , milk or cream , sugar , butter , and vanilla
add the wet ingredients to the dry and mix together with a few light strokes just until just blended
do not overmix
the batter should not be smooth
divide the batter among the muffin cups
bake for 15 minutes , or until a toothpick inserted in 1 or 2 of the muffins comes out clean
let cool for a few minutes , and serve warm
20 minute tomato basil pork chops
brown chops in skillet in oil, combine tomato , soup , water and seasonings and add to browned chops, cover and simmer about 15 minutes , or until chops are done, stir in butter or margarine prior to serving, serve over noodles or rice
20 minutes chicken parmesan with spaghetti
flatten chicken to even thickness using palm of hand or meat mallet
dip chicken in egg , then coat with crumbs
in 10-inch skillet over medium heat , heat margarine and cook chicken until brown on both sides
add spaghetti sauce
reduce heat to low and cover , simmer for 10 minutes
sprinkle with cheeses and parsley
cover and allow to simmer 5 more minutes or until cheese melts
serve over hot spaghetti
20 pound cheesecake
preheat oven to 350
mix cracker crumbs and 1 / 4 cup of sugar
stir in butter and cinnamon until crumbs are moist
pat evenly onto bottom and sides of 8-inch springform pan
bake 10 minutes and remove from oven
let cool
reduce oven heat to 275
cream remaining 3 / 4 cup sugar with softened cream cheese
add remaining ingredients in order listed
mix until smooth
pour into crust and bake 1 1 / 2 hours , or until cake is set
remove from oven and cool until sides pull away from springform pan
unmold and chill in refrigerator , covered loosely , until 30 minutes before serving
20 second peanut butter chunk ice cream
in a food processor , add the almond milk followed by frozen bananas and two tablespoons of the crunchy peanut butter
blend until smooth
add remaining 3 tablespoons peanut butter and pulse once or twice to incorporate
do not overblend
transfer ice cream to a loaf pan and cover with plastic wrap
freeze until hardened , at least 8 hours , or overnight
alternatively , for a soft-serve consistency , serve immediately
alternative flavors:
mixed berry: omit peanut butter and add 2 cups mixed frozen berries
strawberry: omit peanut butter and add 1 1 / 2 cups frozen strawberries at the initial blending
when smooth , 1 cup chopped frozen strawberries at the end , pulsing just until incorporated
do not overblend
chocolate mint: omit peanut butter and add 2-3 drops mint extract at the initial blending
when smooth , add a few drops of green food coloring to reach desired color , blending until color is well-distributed
add 3 1 / 2 ounces roughly chopped semi-sweet chocolate , pulsing just until incorporated
do not overblend
nutella: omit peanut butter and add 5 tablespoons nutella at initial blending
when smooth , add 3 tablespoons nutella and pulse just until incorporated
do not overblend
2000 flushes
combine the spiced rum and mango rum in a cocktail shaker with ice, add the blue curacao , shake well and strain into a cocktail glass, add sprite and lemonade
2009 summer salsa
place all in a large pot bringing to a boil then reduce and simmer for 20 minutes
fill into hot sterile jars leaving 1 / 2 inch head space
being careful not to leave any salsa on the rims
wipe jar rims with a clean , damp paper towel
put on lids and screw on metal bands
process for 10 minutes in a hot water bath
label and store in a dark place
use with 1 year
2014 memorial day buttermilk french toast
whisk all ingredients
over medium heat , lightly grease pan or griddle with 1 tablespoon butter or less
dip each slice of bread into the egg mixture , flip to coat each side
do this quickly , so as not to completely soak the bread
place on pan over medium heat for approx 2-3 min per side
flip to repeat on reverse side
slice on a diagonal and serve with powdered sugar or syrup
21 club burger
preheat oven to 400 degrees
in a large , ovenproof skillet saute celery in 1 tablespoon butter over medium heat for about 4 minutes
remove celery and let cool
in bowl , combine sirloin , bread crumbs , au jus , and celery
form in to 4 patties
melt remaining butter in skillet
place patties in skillet and cook 2-3 minutes or until bron on one side
flip patties and place in oven
cook for 12-15 minutes for medium doneness
place on buns
21 club flourless chocolate torte
for cake: preheat oven to 350f
butter and flour 9 inch diameter cake pan with 2 inch sides
line bottom of pan with parchment
dust pan with flour
tap out excess
stir butter and chocolate in heavy medium saucepan over low heat until smooth
set aside
using electric mixer , beat eggs and sugar in large bowl until slightly thickened
add corn syrup and beat until slowly dissolving ribbons form when beaters are lifted
pour chocolate mixture into the egg mixture and fold together gently
pour batter into prepared pan
bake until
cool completely in pan on rack
invert cake onto 7 1 / 2 inch cardboard round
peel off parchment
place cake on cardboard on rack set over a cookie sheet
for glaze: bring cream to simmer in heavy medium saucepan
reduce heat to low
add chocolate
stir until melted
remove from heat
let stand until just cool
whisk in butter and syrup
pour glaze over cake
spread with spatula to cover top and sides
refrigerate cake overnight
cut cake into slices
serve cold
21 club hamburger
in a large bowl , gently mix together the gound beef , onions , thyme , pepper , rosemary , coriander , fennel , cayenne , egg , and oil , if usiing
season with salt
divide the meat into 4 portions
shape them into 1"-thick patties
wrap patties in plastic wrap
refrigerate until cold
this will help to firm them up , as they're moister than most burgers owing to the addition of the oil and the egg
prepare a medium-hot charcoal fire or heat a gas grill to medium-high
cook burgers , flipping once , until cooked to desired doneness , about 12 minutes total for medium rare
serve on buns
enjoy !
21  vegetarian sloppy joes
warm oil in a large , heavy pot over medium-high heat
add garlic and green pepper
saute , stirring frequently , 5 minutes
stir in soy crumbles and chili powder
cook 1-2 minutes
add jalapeos , ale , chili sauce and soy sauce
reduce heat to medium-low and simmer , stirring often , about 15 minutes , until thickened
if using green onion , mix it in now
season with salt and pepper , to taste
serve warm , topped with avocado slices
21st century macaroni and cheese
preheat oven to 350
butter a shallow 1 1 / 2 quart baking dish , and add cooked pasta
in a blender or food processor combine egg , milk , and garlic , and process 3 seconds
add onion , cheeses , peppers , salt , and paprika , and blend about 10 seconds
turn into dish , folding into pasta
casserole could be covered with plastic wrap and refrigerated up to 24 hours at this point
to bake , bring casserole close to room temperature
melt butter in a small saucepan
coat crackers with butter and spread over top of casserole
bake about 20 to 25 minutes , or until thick yet creamy
if top is not golden , slip under broiler for a minute
remove from oven , let stand about 5 minutes , and serve
enjoy !
21st street pan bagna rolls
dissolve yeast with warm water and add the sugar, let this sit for at least 15 minutes, add the remaining ingredients and knead for 10 minutes, cover and let rise for about 45 minutes, punch down and let rest for 5 minutes, divide into 8 pieces, roll each piece into a round shape about 9 inches around, fold edges into the center and pinch into the center, preheat oven to 425 degrees with a pan of hot water in the floor of the oven, place on a baking sheet and let rise for 1 hour then bake for 10 minutes, turn the heat down to 350 degrees and bake for an additional 15 minutes, remove from the oven and wrap in a towel for a few minutes to steam
22 minute cake
do not use a mixer
combine flour and sugar in a large bowl
in saucepan combine butter , water , shortening , cocoa and salt
bring to a boil
pour over flour mixture
combine buttermilk , eggs , soda , vanilla and cinnamon
add to the other mixture and mix all together
pour batter into a 9 x 12 greased pan
bake 22 minutes at 400 degrees fahrenheit
when cake has baked 18 minutes , start combining in large bowl the 1 / 2 cup butter , 4 tablespoons cocoa , and 1 / 3 cup milk
bring to a boil and while boiling stir in 1 pound powdered sugar and 1 cup chopped nuts
do not remove from heat while stirring in sugar
pour over hot cake as soon as it is removed from oven
22 second salad
combine dressing ingredients in a jar and shake well to dissolve sugar
may be made ahead of time
put slaw mix , peas , and sunflower kernels in a serving bowl
add dressing to coat well and toss until everything is combined
if the dressing is made ahead of time , it really does only take about 22 seconds to prepare this ! :)
22  rub
combine all ingredients and use on chicken only !
220 btu
shake over ice and strain into shot glass
24 carat yellow gold potato salad
in a large saucepot add potatoes and enough water to slightly cover potatoes
place pan of potatoes over medium heat and cook until potatoes are almost fork tender
drain potatoes , place potatoes in refrigerator and chill for 1 hour
fry bacon and set aside and when bacon is cooled , crumble
after potatoes are chilled , mix together remaining ingredients including crumbled bacon and pour over potatoes
mix gently together potatoes and mayonnaise / bacon mixture
chill potato salad for at least 2 more hours
24 hour brisket
preheat oven to 200, place brisket in baking dish , fat side up, pour coffee over brisket , seal or cover and bake for 24 hours, remove from oven , scrape off fat and throw away, throw away all liquids and fat products from pan, mix sauce and pour over top of brisket and bake for one more hour, let cool , and enjoy :], to freeze: place in a rigid container and freeze, to heat: reheat in a microwave on high until heated through for a quick meal !
24 hour chicken casserole
mix all ingredients except crackers and butter, put mixture in greased baking dish and let sit in refrigerator for 24 hours, remove from refrigerator and let sit at room temperature for 30 minutes, meanwhile , mix crushed crackers and melted butter, spoon cracker mixture over chicken mixture, bake at 350 degrees for 30 minutes
24 hour crock pot barbecue
the night before serving , put 1 sliced onion in crock pot, add meat , water and cloves, top with 1 sliced onion, cover and cook on low 10-12 hours , or until the meat falls off the bone, drain contents of crock pot in a colander, remove bone and fat from meat, discard onions and cloves, return meat to crock pot, add chopped onion , barbecue sauce and tabasco pepper sauce, cover and cook remainder of day on low , or 1-3 hours on high, serve on warm buns
24 hour fruit salad
cook macaroni per package directions to al dente
drain , rinse and cool
combine juice of fruit cocktail , lemon , 2 cups pineapple juice , eggs , flour and salt
boil over medium heat , stirring constantly until thickened
pour this mixture over the cooled pasta , stir , and store covered in the refrigerator overnight
the next day , add pineapple tidbits , fruit cocktail , cool whip and marshmallows
refrigerate until serving time
24 hour lettuce salad
shred lettuce , put in a 9x13 inches pan
on top of this sprinkle onions , celery and chestnuts in layers
break frozen peas and sprinkle on top
spread mayonnaise over top like a frosting to the edge of dish , sealing in ingredients
spread on sugar and grated cheese to cover top
cover and refrigerate over night
before serving top with bacon and decorated with egg slices and tomatoes wedges
24 hour omelet
chunk the bread and place in a well greased casserole dish
pour melted butter over the bread
sprinkle the cheeses over top , creamcheese first
beat the remaining ingredients together and pour over bread
refrigerate , covered , overnight
bake , covered , at 325 for 60-75 minutes
uncover for the last 10 minutes
variations: sprinkle cooked , crumbled bacon or sausage on top before pouring the egg mixture
can also add favorite veggies
24 hour salad
cook bacon , crumble and set aside
place the following items in order listed into a big bowl: lettuce , cauliflower , onion , crumbled bacon sprinkle all sugar on top of salad
mix mayo and parmesan cheese- spread on top of salad
cover with plastic wrap then aluminum foil
refrigerate overnite
drain water from salad , mix and serve
24 karat cake
prepare cake:
place oil in mixing bowl of electric mixer
mix on low speed , adding sugar
mix all dry ingredients together
add eggs to oil and sugar mixture
mix
add dry ingredients and mix
add the carrots , pecans , raisins and crushed pineapple
fold together
coat three 10 x 2 inch round cake pans with vegalene spray
press a circle of parchment paper into the bottom of each pan and spray again to coat with vegalene
coat the pans with flour and remove the excess
divide the batter evenly between the cake pans
bake at 300f for 18 to 22 minutes or until a toothpick or cake tester inserted in center of cake comes away clean
remove from oven and allow to cool 20 to 30 minutes
invert the cake pan onto a parchment paper-lined sheetpan
refrigerate until cold before assembly
prepare filling:
place sugar , flour and salt in saucepan
mix until well combined
gradually stir heavy cream into dry ingredients
add butter and stir
place saucepan over medium heat , stirring constantly until mixture comes to a simmer
simmer , stirring constantly for 20-30 minutes or until the mixture is light golden brown
cool to room temperature and then stir in nuts and vanilla
refrigerate until needed
prepare frosting:
place butter and cream cheese into the bowl of electric mixer
mix at medium high speed until mixture is very light and fluffy
gradually add sugar and heat on high speed until light , fluffy and lump-free
fold in vanilla
hold at room temperature - do not refrigerate
assemble your creation:
place a cake layer onto a 12" plate and top with half of the pecan caramel filling , spreading evenly to the edges
top with second layer and then remaining pecan caramel filling
spread evenly to the edges
top with the third layer
use a spatula to remove any excess filling from around the edges
frost the cake with cream cheese frosting about 1 / 4 inch all over
sprinkle top of cake with additional pecan pieces , if desired
refrigerate at least 2 hours before slicing
remove the cake from the refrigerator
heat a knife with hot water and cut the cake into 8 or 10 portions
heat the knife between each cut for a neat , precise cut
place onto plates and serve immediately
24 karrot cake
preheat oven to 350f and prepare two 8-inch round cake pans or line cup cake tins with paper liner
if using cake pans , line the bottoms with parchment paper and grease and flour the sides
for cupcakes , a quick shot of pan spray inside the liners will help avoid sticking
soak the raisins in the orange juice for about 10 minutes
drain the raisins and reserve the orange juice
if you are in a hurry , you can put them in the microwave for 3 minutes or so to encourage rehydration
sift the dry ingredients in a bowl and set aside
in another larger mixing bowl measure out the oil , maple syrup , soymilk , vinegar , vanilla and orange extracts , plus the orange juice from soaking the raisins
pour dry ingredients into wet and whisk until blended
fold in the carrots and raisins
pour into cake or cupcake tins and bake for 30-35 minutes or 20 minutes
cool for 10 minutes and remove from tins
24 hour green vegetable salad
place 3 cups lettuce in bottom of large glass bowl, sprinkle with sugar , salt , and pepper, layer eggs over lettuce, layer peas , remaining lettuce , bacon , and cheese, spread mayonnaise over top, chill for 24 to 48 hours, garnish with green onions
24 hour strawberry dessert
sprinkle strawberries with sugar and let stand 10 minutes, fold marshmallows and sour cream into strawberry mixture, add salt and mix gently, place in a covered container and store in refrigerator overnight, to serve , spoon into individual serving dishes, garnish with a whole strawberry, cool whip may be substituted for sour cream
24 hour wine and cheese omelet
butter 2 shallow 3 quart baking dishes
spread bread over bottom and drizzle with melted butter
sprinkle with swiss and jack cheeses and salami
beat together eggs , milk , wine , green onions , mustard , pepper and red pepper until foamy
pour over cheese
cover dishes with foil , crimping edges to seal
refrigerate overnight or up to 24 hours
remove from refrigerator about 30 minutes before baking
preheat oven to 325 degrees
bake casseroles covered until set , about 1 hour
uncover
spread with sour cream and sprinkle with parmesan cheese
bake uncovered until crusty and lightly browned , about 10 minutes
24k carrots
cook carrots until tender- or to desired doneness, melt butter and add brown sugar and ginger , stirring to blend, add sauce to carrots and stir to coat
25 minute chicken noodle soup
in a large sauce pan , place the first 8 ingridients and bring to a boil, add the noodles and cook until done , stirring occasionally
25 minute orecchiette w chicken   rosemary
cook the pasta according to the package directions
shred the chicken , using a fork or your fingers , while the pasta cooks
discard the skin and bones
drain the pasta , reserving 1 1 / 4 cups of the water
return the pasta to the pot
add the reserved pasta water , chicken , rosemary , 1 / 2 cup of the parmesan , 1 / 2 teaspoon salt , and 1 / 4 teaspoon pepper to the pot
stir over medium-low heat until the sauce has thickened slightly , about 2 minutes
divide among individual bowls and sprinkle with the remaining parmesan
starchy and salted , it makes a light , flavorful sauce when tossed with cheese and herbs
it's also great for thinning pestos and marinaras
25 clove garlic soup
peel garlic, cut the leek in chunks, peel potatoes and cut in chunks, boil the vegetable broth with tomato paste and herbes, add garlic , leek and potatoes, cover and cook on low heat for appr 40 minutes, puree the soup, add creme fraiche and heat soup for 1 minute
25 minute tunisian vegetable couscous
heat oil in large pot over medium-low heat
place onion , zucchini , yellow squash , and carrot in pot and cook , stirring occasionally , until onions begin to soften and turn translucent , about 5 minutes
stir in the red and yellow peppers and mushrooms
cook another 3 minutes
vegetables should still be firm
pour in the vegetable stock and season with paprika , cardamom , salt , and cilantro
bring mixture to a boil
reduce heat to low
stir in chickpeas and tomatoes
slowly pour in the couscous
stir
cover pot immediately and remove from the heat
let stand , covered , for 5 minutes
fluff couscous with a fork
the couscous should have absorbed about half the cooking liquid
serve at slightly warmer than room temperature
garnish with orange zest and the grated cheese , paprika and almonds
250 calorie dinner
in shallow dish , place chicken with mushrooms, cover with dressing, marinate for 30 minutes, drain, reserve dressing, in large skillet , cook onion in margarine till tender, add chicken and mushrooms, cook , covered over med heat till chicken is tender, add zucchini , tomatoes and marinade, cook and stir until zucchini is tender, remove from heat, sprinkle with cheese pieces, cover and let stand 2 minutes for cheese to melt
250 of nearly everything chocolate cake
preheat the oven to 180 degrees celsius
grease the base an 8-9inch diameter springform cake tin , and line with greaseproof or baking paper
melt the butter and chocolate in a double boiler
stir every so often and set aside to cool when there are no lumps
separate the eggs into two different bowls
beat the yolks , then add the caster sugar
beat until pale , thick and creamy
add the almonds , and mix to combine well
add the chocolate mixture and stir until well combined
beat the egg whites until stiff peaks form
gently fold into the chocolate almond mixture until well combined
pour into the prepared cake tin and bake for 40-50 minutes
make sure the top does not burn , when a skewer is inserted there will still be some mixture attached to it , but it will be soft as opposed to uncooked
remove from the oven and leave to cool in the tin
when cool , remove from the tin
you will need to run a knife around the edges
put on a plate after having removed the baking paper on the base
melt the remaining chocolate until there are no lumps , and pour in stages over the cake until the chocolate is evenly spread down the sides and over the top
this is very rich but is nice served with orange sorbet to cut through the richness
2bleu cups of chocolate lava please
to a food processor , blend sugar and chips to a fine crumble or powder, add cocoa powder and cornstarch , blending well, slowly pour in warm half & half to blend, pour into a small saucepan and simmer over medium heat, using a whisk , stir slowly and consistantly until thickened, pour into small coffee cups , add a sprinkle of cinnamon if desired , and serve, sip carefully as it will be hot !