mdivanisova/recipes_data_food.com huggingface dataset:
Teriyaki Chicken W/pecans
By benluc


Category: Chicken Breast
Keywords: Chicken Thigh & Leg, Chicken, Poultry, Meat, High Protein, High In..., < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 8

Ingredients: ginger, garlic powder, chicken pieces, egg, pecans, flour

Instructions:
Combine teriyaki sauce, ginger and garlic powder.
Pour into large plastic bag with chicken pieces.
Press air out, tie top securely.
Turn over several times to coat chicken pieces.
Refrigerate 8 hours or overnight.  Remove chicken, reserving marinade. Combine egg and 2 tablespoons of reserved marinade, set aside. Combine pecans and flour on large plate. Dip chicken pieces into egg mixture, then roll in pecan mixture, coating all sides.
Place chicken pieces, skin side up, on rack placed in large baking pan.
Bake at 350 degrees for 50 minutes, or until chicken is tender.
Cool slightly, then serve. Or, chill in refrigerator 4 hours or overnight. Wrap in foil, and transport packed in ice cooler to your picnic! Yields 8 servings.

Nutrition per serving: 487.1 calories, 36.1 g fat (7.4 g saturated), 126.8 mg cholesterol, 1140.8 mg sodium, 10.5 g carbohydrate (2.2 g fiber, 4.7 g sugar), 30.4 g protein.
Rating: 3 stars from 2 reviews
Teriyaki Sauce II
By Morton Design Graph


Category: Low Protein
Keywords: Low Cholesterol, Free Of..., < 15 Mins, Easy
Prep time: 5M | Cook time:  | Total time: 5M
Yield: 1 cup

Ingredients: soy sauce, sherry wine, sugar, powdered ginger, garlic

Instructions:
Combine all ingredients and use as a marinade. An excellent baste for chicken, beef and turkey.

Nutrition per serving: 532.1 calories, 27.7 g fat (3.7 g saturated), 0 mg cholesterol, 1655.3 mg sodium, 38.1 g carbohydrate (1.1 g fiber, 27.1 g sugar), 8.2 g protein.
Beer Can Chicken
By opal Fitzgerald


Category: Whole Chicken
Keywords: Chicken, Poultry, Meat, Very Low Carbs, < 4 Hours, Easy
Prep time: 30M | Cook time: 1H30M | Total time: 2H
Servings: 8

Ingredients: beer, whole chickens

Instructions:
Place wood chips in bowl.
Pop tabs of each beer can, and make 2 additional holes in each top, using a church-key opener.
Pour half the beer from each can over the chips.
Add additional beer or water to cover the chips, soak them for 1 hour and drain.
Set up grill for indirect grilling.
Sprinkle 1 teaspoon barbecue rub in neck cavity and 2 teaspoons in main cavity of each chicken.
Add 1 tablespoon rub to each open, half-full can of beer.
(Don't worry if it foams up.) Season outside of each bird with 2 tablespoons rub.
Stand beer cans on work surface. Holding each chicken upright, lower it over can so that can goes into main cavity.
Pull chicken legs forward to form a sort of tripod.
The chicken should sit upright over the can.
Carefully transfer chickens to grill in this same position, placing them in center over drip pan away from heat.    If using charcoal, toss half the wood chips on each mound of coals.
If using gas, place chips in smoker box.Barbecue chickens until nicely browned and cooked through, About 1 1/2 hours, keeping temperature about 350 degrees F.
(If using charcoal, replenish coals as needed.) The internal temperature of the birds (taken in thickest part of thigh)  should be 165°F.
Carefully transfer birds to platter in same position.
To carve lift bird off of can, and discard can.
You can use any seasoning on the birds and other flavorful liquids  - not just beer in the can.
You can use a can of Coke or Sprite. Soda is more interesting than you might imagine. Just be sure you open the can first.   Opal Fitzgerald Quinlan, Texas.

Nutrition per serving: 771.5 calories, 53.2 g fat (15.2 g saturated), 243.8 mg cholesterol, 358 mg sodium, 5.2 g carbohydrate (0.2 g fiber, 0.6 g sugar), 57.9 g protein.
Rating: 5 stars from 8 reviews
The Bottomless Chicken Soup Pot
By Ann Marie F


Category: Very Low Carbs
Keywords: < 4 Hours
Prep time: 0S | Cook time: 2H30M | Total time: 2H30M
Yield: 12 cups

Ingredients: chicken, chicken parts, water, carrots, onions, celery, chicken bouillon cubes, salt

Instructions:
Once you've made the basic chicken soup below, you divide the broth & meat, then add different ingredients to get endless combinations.
Make the basic chicken soup & freeze in portioned containers; then add the ingredients for individual recipes below to make a quick, tasty soup on a busy night. Bring all ingredients just to boil in large pot. Skim off foam & discard.
Reduce heat & simmer, uncovered, 2 1/2 hours or until chicken is very tender.
Strain liquid, cool & refrigerate so the fat can be removed easily.
Let the meat cool until it can be handled.
Remove meat from bones.
Discard bones.
Skim fat from broth; freeze up to 6 mos. & use to make soups below:  (Note: makes about 12 cup broth & 4 cup meat) For every 4 servings, heat 6 cups chicken broth.
Stir in ingredients from recipe. Cook, stirring, until done. Add 2 cup shredded cooked chicken & heat through:
North Boston: 2 (15 oz.) cans drained & rinsed white beans, 1 (8 oz.) can stewed tomatoes, 1 (10 oz.) pkg. frozen chopped spinach, 1 teaspoons Italian seasoning. Serve with grated Parmesan cheese.
South Miami:  2 (15 oz.) cans drained & rinsed black beans, 1/2 cup long grain white rice, 3 cup cubed winter squash, 1 1/2 teaspoons ground cumin, 1/2 teaspoons dried thyme. Serve with lemon wedges.
New Orleans:  1 (9 oz.) pkg. frozen cut okra, 1 (15 oz.) can stewed tomatoes, 1 (17 oz.) can whole kernel corn, 1/2 cup long grain white rice, 1 teaspoons dried thyme. Top with crumbled crisp bacon.
Santa Fe:  4 cup diced zucchini, 1 1/2 cup shredded carrot, 2 (15 oz.) cans drained & rinsed chick peas, 2 teaspoons chili powder, 1/2 teaspoons ground cumin. Serve sprinkled with crushed taco chips.
San Francisco:  3 cup fine egg noodles, 2 cup frozen green peas, 2 tablespoons soy sauce, 1/2 teaspoons ground ginger. Just before serving, whisk in 1 beaten egg. Sprinkle with sliced scallions.
Milwaukee:  4 cup cubed raw potatoes, 4 cup shredded cabbage, 1/2 cup diced smoked sausage, 1/2 teaspoons caraway seeds. Serve sprinkled with chopped celery leaves & a little vinegar.

Nutrition per serving: 300.6 calories, 20.2 g fat (5.8 g saturated), 99.4 mg cholesterol, 624.9 mg sodium, 3.1 g carbohydrate (0.7 g fiber, 1.6 g sugar), 25.2 g protein.
Rating: 4 stars from 1 reviews
The Whole Earth Cracked Wheat Bread
By Anne Edgell


Category: Yeast Breads
Keywords: Breads, Grains, < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 2 loaves

Ingredients: water, honey, honey, salt, unbleached flour, whole wheat flour

Instructions:
Pour 2 cups boiling water over the cracked wheat.  Add the honey reserving 1 teaspoon for later, salt and oil.
Cool.
Dissolve the yeast in 2/3 cup warm water and add the 1 teaspoon honey.
Combine with the cooled cracked wheat mixture.  Add the flour and mix thoroughly.
Place in a buttered bowl and cover, let rise for 1 hour.
Punch down and let rise for another 30 minutes.
Punch down and turn out on a floured board.
Knead well.
Shape into 2 loaves and place in loaf pans.
Bake at 350 until golden brown.
Check after 30-40 minutes.
Check for doneness by tapping on bottom of loaf, if it sounds hollow, it's done. If not, bake for an additional 5-10 minutes.

Nutrition per serving: 1086.2 calories, 19.6 g fat (2.8 g saturated), 0 mg cholesterol, 1193.9 mg sodium, 213.8 g carbohydrate (22.1 g fiber, 49.9 g sugar), 32.5 g protein.
Rating: 5 stars from 8 reviews
Three Layer Brownies
By Barbara5


Category: Bar Cookie
Keywords: Dessert, Cookie & Brownie, < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 60-72 brownies

Ingredients: all-purpose flour, butter, margarine, salt, eggs, vanilla extract, sugar, confectioners' sugar, butter, margarine, water, butter, margarine

Instructions:
Combine the first seven ingredients in a large mixing bowl.
Beat at medium speed for 3 minutes.
Pour batter into a greased 13"x9"2" baking pan.Bake at 350* for 30 minutes (top of brownies will still appear wet). Cool completely.
Combine filling ingredients in medium bowl.
Beat until creamy.
Spread over cooled brownies.
Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan.
Let cool for 30 minutes or until lukewarm, stirring occasionally.
Spread over filling.
Chill before cutting.
Store in the refrigerator.

Nutrition per serving: 127.3 calories, 6.6 g fat (4 g saturated), 25.1 mg cholesterol, 72.5 mg sodium, 16.9 g carbohydrate (0.5 g fiber, 13.6 g sugar), 1 g protein.
Rating: 4 stars from 2 reviews
Tikka Spice Mix
By Jacqui Jones


Category: < 15 Mins
Keywords: Easy
Prep time: 3M | Cook time:  | Total time: 3M
Yield: 1 batch

Ingredients: cumin, garlic powder, paprika, garam masala, ginger, dried mint, chili powder

Instructions:
The idea is you mix all these together and then keep the powder mixture for when you need it. If you couldn't get garlic powder you could replace it with fresh  garlic when you added the required amount of mix to a dish.
I've left the mint  out too and it was perfectly ok :).

Nutrition per serving: 185.8 calories, 5.8 g fat (0.8 g saturated), 0 mg cholesterol, 137.8 mg sodium, 34 g carbohydrate (10.9 g fiber, 2.8 g sugar), 8.8 g protein.
Rating: 5 stars from 2 reviews
Tiramisu: Lift Me Up
By Sergio  Dorothy G P


Category: Dessert
Keywords: European, < 30 Mins, Refrigerator, Easy
Prep time: 30M | Cook time:  | Total time: 30M

Ingredients: sugar, milk, ricotta cheese, very strong coffee, light rum, brandy, lady savoiardi

Instructions:
Beat egg yolks and sugar in 2 quart sauce pan, beat in milk until sugar is  dissolved.
Heat to a boil over low to medium heat, stirring constantly.
reduce heat and boil for one minute.
Cover and refrigerate until cold.
Mix egg milk  mixture with cheese and grated chocolate, set aside. (refrigerate)
Beat whipping cream and 2 tablespoons of cocoa in chilled bowl until stiff, refrigerate.
Mix coffee with rum, or brandy and coffee liqueur, (optional)
Dip half savoiardi in  coffee mixture, ( do not soak)
arrange in single layer in ungreased rectangular baking dish (11 X 7 X 1.1/2'')
Spread half cheese mixture over savoiardi.
Spread half of the whipped cream over the cheese mixture.
Repeat with remaining  savoiardi, cheese mixture and whipped cream mixture.
Sprinkle with cocoa and or grated chocolate.
P S  You can add vanilla extract when beating eggs and sugar. (optional).

Nutrition per serving: 360.5 calories, 29.1 g fat (17.7 g saturated), 174.9 mg cholesterol, 71.8 mg sodium, 15.9 g carbohydrate (1.1 g fiber, 10.3 g sugar), 8.7 g protein.
Rating: 5 stars from 1 reviews
Tiramisu II
By Shawnee TX


Category: Dessert
Keywords: European, Weeknight, Refrigerator
Prep time: 25M | Cook time: 35M | Total time: 10H
Servings: 6

Ingredients: eggs, water, mascarpone, sugar, salt, ladyfingers, strong rich coffee, cognac

Instructions:
Combine egg yolks and water in heavy saucepan.
Cook over very low heat, whisking constantly, until mixture reaches 160 degrees, about 15 minutes.
Cool quickly in cold water bath or in freezer.
Stir mascarpone into yolks.
Combine 4 egg whites, sugar and salt in top of double boiler.
Cook over very low heat, beating with hand-held mixer on medium speed or with whisk until whites hold soft peaks and temperature reaches 160 degrees, about 20 minutes.
Stir 1/4 of whites into egg yolk mixture. Fold in remaining whites.
To assemble, arrange ladyfingers in single layer on piece of heavy-duty foil; slightly turn up foil edges to make a tray.
(You also can do this on a large platter.) Combine coffee and Cognac; drizzle evenly over ladyfingers.
Arrange half of ladyfingers in single layer in glass or souffle dish, about 6 1/2 inches in diameter and 3 to 4 inches deep.
Fill in any spaces with parts of ladyfingers.
Cover ladyfinger layer with half of mascarpone mixture. Top with remaining ladyfingers and remaining mascarpone mixture. Cover with plastic wrap.
Refrigerate overnight or up to 2 days.
Sprinkle cocoa through fine sieve over surface. Serve chilled.

Nutrition per serving: 201.3 calories, 5 g fat (1.7 g saturated), 149.7 mg cholesterol, 132.6 mg sodium, 33.2 g carbohydrate (0.8 g fiber, 23.3 g sugar), 6.9 g protein.
Rating: 5 stars from 1 reviews
Tomato Sauce
By Dave5003


Category: Sauces
Keywords: Vegetable, Low Protein, Low Cholesterol, Healthy, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 1 batch

Ingredients: tomatoes, tomatoes, onion, garlic, red bell peppers, green bell pepper, best olive oil, Contadina tomato sauce, Contadina tomato paste, salt, dried oregano, fresh basil

Instructions:
Heat the olive oil in a large pot, and saute the onions and green pepper until  soft.  Add the garlic and saute another minute or two.
Coarsely chop the fresh  tomatoes, add them to the pot and cook, stirring, until they begin to give up  their juice.  Coarsely chop the canned tomatoes and add them, along with the  tomato sauce and tomato past.  Stir in the seasonings, cover the pot and simmer  the sauce over low heat 20 to 30 minutes, stirring occasionally.
The Contadina tomato sauce and paste have significantly better flavor than any  others I know of.
If you can't get Contadina, then a small shake of Tabasco will help (not  enough to make it hot, just enough to give it a little sparkle).

Nutrition per serving: 803.1 calories, 56.1 g fat (7.9 g saturated), 0 mg cholesterol, 3769.9 mg sodium, 74.8 g carbohydrate (16.6 g fiber, 43.5 g sugar), 14.6 g protein.
Rating: 5 stars from 4 reviews
Tomato Sauce II
By goblait


Category: Sauces
Keywords: Low Protein, Low Cholesterol, Healthy, < 60 Mins, Easy
Prep time: 10M | Cook time: 40M | Total time: 50M
Yield: 1 batch

Ingredients: olive oil, onion, tomatoes, fresh tomatoes, herbs, sugar, garlic clove

Instructions:
Heat some olive oil (one or two TBS) on medium-low heat.
Add finely chopped onions until soft but not golden.
Then add one can of tomatoes (peeled), or 4 or 5 peeled fresh tomatoes, diced.
Season with salt, pepper, and herbs (basil, oregano, thyme -- you can use Italian seasoning).
add one teaspoonful of sugar (to take off the acidity of tomatoes) and add one or two cloves of garlic, finely chopped.
Let it simmer for 5 to 10 minutes, covered, then blend it thoroughly (you can do that in the saucepan with the appropriate blender), and let it simmer for at least 30 more minutes.

Nutrition per serving: 217.2 calories, 14.4 g fat (2.1 g saturated), 0 mg cholesterol, 22.2 mg sodium, 22 g carbohydrate (5.2 g fiber, 15.5 g sugar), 4 g protein.
Rating: 5 stars from 9 reviews
Mild Italian Sausage, Tomato &amp; Zucchini Stew
By pipman


Category: Stew
Keywords: < 60 Mins
Prep time: 0S | Cook time: 1H | Total time: 1H
Yield: 1 pot

Ingredients: mild Italian sausage, celery, fresh tomatoes, tomatoes, tomato juice, zucchini, salt, sugar, green peppers, parmesan cheese, romano cheese

Instructions:
Brown sausage in large, deep saucepan.
Add sliced celery and cook for 15 minute.
Drain off fat.  Add tomatoes, tomato juice, zucchini and seasonings.
Simmer,  covered for 20 minute.
Add green peppers, summer an additional 15 minute.
Garnish  with cheese. Serve with French bread.
Note:  For more liquid, add tomato juice   (And I would use garlic cloves instead of garlic salt, if you like garlic).

Nutrition per serving: 2338 calories, 158.5 g fat (54.9 g saturated), 323.5 mg cholesterol, 12713.8 mg sodium, 110.5 g carbohydrate (24.6 g fiber, 61.3 g sugar), 129 g protein.
Rating: 3.5 stars from 2 reviews
Traditional Roast Beef With Yorkshire Pudding
By Doreen Randal


Category: Meat
Keywords: Roast, Oven, < 4 Hours, Easy
Prep time: 20M | Cook time: 2H30M | Total time: 2H50M

Ingredients: rolled roast beef, ground pepper, garlic cloves, flour

Instructions:
For the Gravy:- 1 Tbsp flour 2 Tbsp red wine 1 1/4 cups beef stock, or the water from cooked vegetables.
Ground black pepper YORKSHIRE PUDDINGS 2 cups flour 1 tsp salt 4 eggs 1 1/2 cups milk 1 Tbsp cold water small pieces of dripping Rub the outside of the beef with garlic and black pepper.
Sprinkle with flour  and place into a preheated roasting dish with melted dripping.
Roast at 180C for 25 minutes per 500g of meat for medium rare beef.
Cover loosely with foil.
Leave to stand for 15 minutes before carving.
Gravy:-  Place roasting dish over a low heat, add the flour and stir well until you have a light brown mix.
Gradually add the wine and stock until the gravy thickens.
Check for  seasonings.
Serve over the roast beef and Yorkshire pudding.
Yorkshire Pudding:- Place pieces or dripping into Yorkshire pudding dishes or  deep muffin tins.
Place these into a 220C oven until they start to smoke. Place all other ingredients in a blender and blend until smooth.
Pour batter into the tins, fill 3/4 full.
Return to the oven, immediately and bake for 20 - 30  minutes until risen and golden brown.
Serve your roast with a selection of  steamed, simmered and roasted vegetables.
Cheers,  Doreen Doreen Randal,  Wanganui.
New Zealand.

Nutrition per serving: 1066.7 calories, 81.4 g fat (32.9 g saturated), 286.9 mg cholesterol, 245.6 mg sodium, 1.4 g carbohydrate (0.1 g fiber, 0 g sugar), 76.7 g protein.
Rating: 4 stars from 1 reviews
Tropical Fruit with Lime
By Dancer

Low-Fat Tropical Fruit with Lime  A toss of fruit in a lime syrup cools off a flavourful Thai meal. If mangoes are unavailable, substitute two peeled and cubed peaches or nectarines.

Category: Melons
Keywords: Fruit, Low Protein, Low Cholesterol, Healthy, Free Of..., < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 4

Ingredients: granulated sugar, water, lime rind, lime juice, cantaloupe, mango, bananas, of fresh mint

Instructions:
In small saucepan, cook sugar with water over medium heat, stirring, until sugar is dissolved.
Remove from heat; stir in lime rind and juice. Let cool.
(Syrup can be refrigerated in airtight container for up to 1 day; rewarm until fluid, then let cool to room temperature.) Peel, seed and cube cantaloupe; place in bowl.
Cut off 2 opposite sides of mango as close to pit as possible. Cut grid pattern of 1/2-inch (1 cm) cubes in flesh of each side down to (but not through) skin; turn inside out. Cut off cubes; add to bowl.
Cut remaining mango away from pit; cube and add to bowl.
(Fruit can be prepared to this point, covered and refrigerated for up to 4 hours.) Peel and cut bananas into 1/2-inch (1 cm) thick slices; add to bowl.
Add reserved syrup, and mint (if using); toss gently to combine. Serve immediately.

Nutrition per serving: 197.1 calories, 0.7 g fat (0.2 g saturated), 0 mg cholesterol, 11 mg sodium, 50 g carbohydrate (3.7 g fiber, 42 g sugar), 1.9 g protein.
Rating: 5 stars from 1 reviews
Tuna Tostadas
By Dancer


Category: Tuna
Keywords: < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 4

Ingredients: fat free tortillas, tuna, fat free sour cream, green chilies, lettuce, tomatoes, ripe olives, low-fat cheddar cheese

Instructions:
Place tortillas on an extra large baking sheet. Bake in a 400 degree oven for 6 to 8 minutes or until crisp and lightly browned.
Combine tuna, sour cream, and chilies; mix well.
For each serving, spread someof the tuna mixture on a crisp tortilla.
Top with lettuce, tomato, olives and cheese.

Nutrition per serving: 187 calories, 5.4 g fat (1.9 g saturated), 32.2 mg cholesterol, 191.8 mg sodium, 12.2 g carbohydrate (1.2 g fiber, 5.9 g sugar), 22.1 g protein.
Rating: 4.5 stars from 4 reviews
Turkish Spinach and Lentil Soup
By Carole Reu


Category: Lentil
Keywords: Beans, Turkish, Southwest Asia (middle East), Asian, Low Protein, Low Cholesterol, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 8

Ingredients: lentils, nonfat beef broth, salt, olive oil, onions, cayenne, bay leaves, bulgur, fresh parsley, tomatoes, tomato paste, dried rosemary, spinach, parsley

Instructions:
Rinse the lentils.
Bring them to a boil in the beef broth.
Reduce heat and  simmer, covered, for 40 minutes.
Meanwhile, heat the olive oil in a heavy soup  pot.  Saute the onions until translucent.  Add the garlic, cayeene, bay leaves  and bulgur.
Stir the mixture on medium heat until the onions and bulgur are  lightly browned.
Mix in the parsley and tomatoes.
When the tomatoes begin to  give up their juice, gently stir in the tomato paste.  Pour the lentils and  their liquid into the soup pot with the onions and bulgur.
Simmer the soup for  15 minutes.
Add the rosemary, salt and pepper to taste.  If the lentils and  bulgur have absorbed too much liquid, add more broth, water or tomato juice.   Remove the bay leaves.
Just before serving, stir in the fresh spinach and let  it wilt in the hot soup.
Garnish with more fresh parsley.
NOTES : Serve this soup with crusty bread.
Broil the bread on both sides,  rubbed with a cut garlic clove, and drizzled with olive oil.

Nutrition per serving: 151.8 calories, 7.2 g fat (1 g saturated), 0 mg cholesterol, 368.3 mg sodium, 19.1 g carbohydrate (5.4 g fiber, 4.4 g sugar), 4.8 g protein.
Rating: 5 stars from 25 reviews
Twinkie Pie
By Barefoot Beachcomber


Category: Pie
Keywords: Dessert, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 1

Ingredients: eggs, cream of tartar, sugar, vanilla extract, chocolate chips, pecans, heavy cream

Instructions:
Grease pyrex square or rectangular casserole with butter.
Cut 8 Twinkies in thirds lengthwise, and put one layer on the bottom of the casserole. Beat egg whites, with the cream of tartar and sugar, adding vanilla.
Melt chocolate chips in the top of a doubleboiler.
Add egg yolks to chocolate, slowly, continuing to stir overboiling water.
Fold chocolate into egg  whites.
Spread over Twinkies, then sprinkle with about half of the nuts.
Layer on more twinkies, more chocolate, more nuts.
Continue layering.
Top with whipped cream and a single whole Twinkie.  Chill and serve.

Nutrition per serving: 3003.1 calories, 232.4 g fat (96.4 g saturated), 960.6 mg cholesterol, 319.4 mg sodium, 230.6 g carbohydrate (20.5 g fiber, 198.6 g sugar), 40.9 g protein.
Rating: 5 stars from 3 reviews