ademchaoua/GeneralTextCorpus huggingface dataset:
Maple Pecan Pie | Recipes
Makes one 9-inch pie (serves 8) | Level: Beginner 1 unbaked Perfect Pie Crust (recipe follows) or one 9-inch frozen pie crust, defrosted½ cup light corn syrup¼ cup good honey¼ cup pure maple syrup4 tablespoons (½ stick) unsalted butter, melted3 extra-large eggs, lightly beaten1 tablespoon bourbon, such as Maker’s Mark½ teaspoon pure vanilla extract½ teaspoon grated orange zest½ teaspoon kosher salt2½ cups whole pecan halves (9 ounces) 1 unbaked Perfect Pie Crust (recipe follows) or one 9-inch frozen pie crust, defrosted ½ cup light corn syrup ¼ cup good honey ¼ cup pure maple syrup 4 tablespoons (½ stick) unsalted butter, melted 3 extra-large eggs, lightly beaten 1 tablespoon bourbon, such as Maker’s Mark ½ teaspoon pure vanilla extract ½ teaspoon grated orange zest ½ teaspoon kosher salt 2½ cups whole pecan halves (9 ounces) Preheat the oven to 350 degrees. Line a 9-inch pie pan with the pie crust. Place it on a sheet pan. (If you’re using a frozen pie crust, crimp the edge, if necessary.) In a large bowl, whisk together the corn syrup, honey, maple syrup, butter, eggs, bourbon, vanilla, orange zest, and salt. Stir in the pecans and pour into the unbaked pie shell. Bake for 45 to 55 minutes, until the center is just set. Set aside to cool and serve. Perfect Pie Crust (Makes two (9 to 11-inch) crusts) 12 tablespoons (1½ sticks) very cold unsalted butter3 cups all-purpose flour1 tablespoon sugar1 teaspoon kosher salt1/3 cup very cold vegetable shortening, such as Crisco½ cup ice water 12 tablespoons (1½ sticks) very cold unsalted butter 3 cups all-purpose flour 1 tablespoon sugar 1 teaspoon kosher salt 1/3 cup very cold vegetable shortening, such as Crisco ½ cup ice water Cut the butter in ½-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt, in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch large than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge either with your fingers or the tines of a fork. Copyright 2012, Foolproof, Clarkson Potter/Publishers, All Rights Reserved Share This
Tiramisu | Recipes
Serves 8 | Level: Beginner 6 extra-large egg yolks, at room temperature1/4 cup sugar1/2 cup good dark rum, divided1 1/2 cups brewed espresso, divided16 to 17 ounces mascarpone cheese30 Italian ladyfingers, or savoiardiBittersweet chocolate, shaved or gratedConfectioners’ sugar (optional) 6 extra-large egg yolks, at room temperature 1/4 cup sugar 1/2 cup good dark rum, divided 1 1/2 cups brewed espresso, divided 16 to 17 ounces mascarpone cheese 30 Italian ladyfingers, or savoiardi Bittersweet chocolate, shaved or grated Confectioners’ sugar (optional) Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for 5 minutes, until very thick and light yellow. Lower the speed to medium and add 1/4 cup of rum, 1/4 cup of espresso, and the mascarpone. Whisk until smooth. Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip one side of each ladyfinger in the espresso-rum mixture and line the bottom of a 9 x 12 x 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip one side of the remaining ladyfingers in the espresso-rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight. Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners’ sugar, if desired. A Tip From Ina To make espresso for this recipe in your electric drip coffee maker, use 1/3 cup of ground espresso and enough water for 4 cups of coffee. Mascarpone is like an Italian cream cheese. If you can’t find it in the grocery, try an Italian specialty store. To shave chocolate, use a vegetable peeler on a bar of chocolate. Copyright 2002, Barefoot Contessa Family Style, Clarkson Potter/Publishers, All Rights Reserved Share This
Homemade Marshmallows | Recipes
Makes 20 to 40 marshmallows | Level: Intermediate 3 packages unflavored gelatin1 1/2 cups granulated sugar1 cup light corn syrup1/4 teaspoon kosher salt1 tablespoon pure vanilla extractConfectioners’ sugar, for dusting7 ounces sweetened shredded coconut (optional) 3 packages unflavored gelatin 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1 tablespoon pure vanilla extract Confectioners’ sugar, for dusting 7 ounces sweetened shredded coconut (optional) Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly. For traditional marshmallows: With a sieve, generously dust an 8 x 12-inch nonmetal baking dish with confectioners’ sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners’ sugar. Allow to stand uncovered overnight until it dries out. Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners’ sugar. For Toasted Coconut Marshmallows:​ Place the coconut in a very large dry saute pan and cook over low heat for 15 to 20 minutes, tossing frequently, until lightly browned. Set aside. Sprinkle half the toasted coconut in an 8 x 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight. Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar. Copyright, 2002, Ina Garten, Barefoot Contessa Family Style, Clarkson/Potter Publishers, All Rights Reserved Share This
Short Rib Hash & Eggs | Recipes
Serves 4 | Level: Beginner ​1 pound Yukon Gold potatoes, unpeeled, ¾-inch diced2 teaspoons good white wine vinegarKosher salt and freshly ground black pepper4 ounces thick-cut applewood-smoked bacon, ½-inch dicedGood olive oil2 cups sliced yellow onion (2 onions)2 cups (1-inch-diced) cooked boneless short ribs6 ounces Brussels sprouts, halved, cored, and thinly sliced½ teaspoon Sriracha1 tablespoon unsalted butter4 extra-large eggs4 (½-inch-thick) slices bread from a country loaf, toasted2 tablespoons minced fresh chives, for serving ​ 1 pound Yukon Gold potatoes, unpeeled, ¾-inch diced 2 teaspoons good white wine vinegar Kosher salt and freshly ground black pepper 4 ounces thick-cut applewood-smoked bacon, ½-inch diced Good olive oil 2 cups sliced yellow onion (2 onions) 2 cups (1-inch-diced) cooked boneless short ribs 6 ounces Brussels sprouts, halved, cored, and thinly sliced ½ teaspoon Sriracha 1 tablespoon unsalted butter 4 extra-large eggs 4 (½-inch-thick) slices bread from a country loaf, toasted 2 tablespoons minced fresh chives, for serving Place the potatoes in a medium saucepan and add water to cover by 2 inches, plus the vinegar and 2 teaspoons salt. Bring to a boil, lower the heat, and simmer for 5 minutes. Drain and set aside. Meanwhile, heat a large (12-inch) sauté pan over medium heat, add the bacon, and sauté for 6 to 8 minutes, until lightly browned. Transfer the bacon to a plate using a slotted spoon. Put the potatoes in the sauté pan and cook over medium to medium-high heat, tossing occasionally with a spatula, for 6 to 8 minutes, until the potatoes are lightly browned. If the pan is dry, add a few tablespoons olive oil. Return the bacon to the pan and add the onions, 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cook over medium heat for 8 minutes, tossing occasionally. Add the short ribs, Brussels sprouts, and Sriracha, and cook for 3 to 4 minutes, tossing occasionally, until heated through and the sprouts are crisp-tender. Meanwhile, melt the butter in a medium (10-inch) sauté pan. Carefully crack 4 eggs into the opposite corners of the pan, sprinkle with salt and pepper, and cook over medium heat for 3 to 4 minutes, until the whites are almost cooked. Cover the pan and cook over low heat for one minute, until the whites are set but the yolks are still runny. Spoon the hash onto 4 dinner plates, place each egg on a piece of toast, and place one on each plate. Sprinkle with chives and salt and serve hot. Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved Share This
Chocolate Pecan Scones | Recipes
Makes 14-16 large scones | Level: Intermediate 3 tablespoons plus 4 cups all-purpose flour, divided1½ cups medium-diced bittersweet chocolate, such as Lindt (8 ounces)1 cup chopped pecans2 tablespoons sugar, plus additional for sprinkling2 tablespoons baking powder4 teaspoons kosher salt¾ pound cold unsalted butter, ½-inch diced1 cup cold heavy cream4 extra-large eggs, lightly beaten1 egg beaten with 2 tablespoons water or cream, for egg wash 3 tablespoons plus 4 cups all-purpose flour, divided 1½ cups medium-diced bittersweet chocolate, such as Lindt (8 ounces) 1 cup chopped pecans 2 tablespoons sugar, plus additional for sprinkling 2 tablespoons baking powder 4 teaspoons kosher salt ¾ pound cold unsalted butter, ½-inch diced 1 cup cold heavy cream 4 extra-large eggs, lightly beaten 1 egg beaten with 2 tablespoons water or cream, for egg wash Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper. In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky. Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn’t stick to the board. Flour your hands and a rolling pin and roll the dough ¾ to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Re-roll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature. Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved Share This
Irish Guinness Brown Bread | Recipes
Makes one loaf | Level: Beginner 1 cup quick-cooking oats (not instant), such as McCann’s, plus extra for sprinkling2¼ cups whole wheat flour, such as Heckers¼ cup all-purpose flour½ cup dark brown sugar, lightly packed2¼ teaspoons baking soda1 teaspoon baking powder2 teaspoons kosher salt1 (11- to 12-ounce) bottle Guinness extra stout beer, at room temperature1 cup buttermilk, shaken5 tablespoons unsalted butter, melted, plus extra for brushing the pan1 teaspoon pure vanilla extractSalted butter, such as Irish Kerrygold 1 cup quick-cooking oats (not instant), such as McCann’s, plus extra for sprinkling 2¼ cups whole wheat flour, such as Heckers ¼ cup all-purpose flour ½ cup dark brown sugar, lightly packed 2¼ teaspoons baking soda 1 teaspoon baking powder 2 teaspoons kosher salt 1 (11- to 12-ounce) bottle Guinness extra stout beer, at room temperature 1 cup buttermilk, shaken 5 tablespoons unsalted butter, melted, plus extra for brushing the pan 1 teaspoon pure vanilla extract Salted butter, such as Irish Kerrygold Preheat the oven to 450 degrees. In a large bowl, combine the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. With your fingers, stir the batter from the middle of the bowl to the outside, until it’s well mixed. It will look more like cake batter than bread dough. Brush a 9 × 5 × 2½-inch loaf pan with melted butter. Pour the batter into the pan and sprinkle the top with oats. Put the bread in the oven, immediately turn the temperature down to 400 degrees, and bake for 45 minutes, until a toothpick comes out clean. Turn the bread out onto a baking rack and allow to cool completely. Slice and serve with salted butter. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved Share This
Cranberry Orange Scones | Recipes
Makes 14 to 15 Scones | Level: Intermediate Photo: Quentin Bacon 4 cups plus ¼ cup all-purpose flour ¼ cup sugar, plus extra for sprinkling 2 tablespoons baking powder 2 teaspoons kosher salt 2 teaspoons grated orange zest (2 oranges) ¾ pound (3 sticks) cold unsalted butter, diced 4 extra-large eggs, lightly beaten 1 cup (½ pint) cold heavy cream 1 cup dried cranberries 1 egg beaten with 2 tablespoons water, for egg wash½ cup plus 2 tablespoons confectioners’ sugar 4 teaspoons freshly squeezed orange juice 4 cups plus ¼ cup all-purpose flour ¼ cup sugar, plus extra for sprinkling 2 tablespoons baking powder 2 teaspoons kosher salt 2 teaspoons grated orange zest (2 oranges) ¾ pound (3 sticks) cold unsalted butter, diced 4 extra-large eggs, lightly beaten 1 cup (½ pint) cold heavy cream 1 cup dried cranberries 1 egg beaten with 2 tablespoons water, for egg wash ½ cup plus 2 tablespoons confectioners’ sugar 4 teaspoons freshly squeezed orange juice Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, mix 4 cups of flour, ¼ cup of granulated sugar, the baking powder, salt, and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and ¼ cup of flour, add to the dough, and mix on low speed until blended. Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out, and cut more circles. Brush the tops of the scones with the egg wash, sprinkle with granulated sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice and drizzle over the scones. Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Tri-Berry Muffins | Recipes
Makes 16 to 18 Muffins | Level: Beginner Photo: Quentin Bacon 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1-1/2 tablespoons ground cinnamon 1-1/4 cups milk 2 extra-large eggs, lightly beaten 1/2 pound (2 sticks) unsalted butter, melted 1 cup fresh blueberries 1/2 cup fresh raspberries 1/2 cup diced fresh strawberries 1-1/2 cups sugar 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1-1/2 tablespoons ground cinnamon 1-1/4 cups milk 2 extra-large eggs, lightly beaten 1/2 pound (2 sticks) unsalted butter, melted 1 cup fresh blueberries 1/2 cup fresh raspberries 1/2 cup diced fresh strawberries 1-1/2 cups sugar Preheat the oven to 375 degrees. Line muffin tins with paper liners. Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In another bowl, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter! Add the blueberries, raspberries, strawberries, and sugar and stir gently to combine. Using a 2¼-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned. Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Overnight Belgian Waffles | Recipes
Makes 10 to 12 Large Waffles | Level: Beginner Photo: Quentin Bacon 1/2 cup warm water (110 to 115 degrees)1 package (¼ ounce) active dry yeast, at room temperature2 teaspoons sugar2 cups lukewarm whole milk (90 to 100 degrees)1/4 pound (1 stick) unsalted butter, melted, plus extra for the waffle iron2 tablespoons honey1 teaspoon pure vanilla extract1¼ teaspoons kosher salt2 cups all-purpose flour2 extra-large eggs1/4 teaspoon baking sodaSliced bananas, toasted coconut, warm maple syrup, and crème fraîche, for serving 1/2 cup warm water (110 to 115 degrees) 1 package (¼ ounce) active dry yeast, at room temperature 2 teaspoons sugar 2 cups lukewarm whole milk (90 to 100 degrees) 1/4 pound (1 stick) unsalted butter, melted, plus extra for the waffle iron 2 tablespoons honey 1 teaspoon pure vanilla extract 1¼ teaspoons kosher salt 2 cups all-purpose flour 2 extra-large eggs 1/4 teaspoon baking soda Sliced bananas, toasted coconut, warm maple syrup, and crème fraîche, for serving The night before, combine the water, yeast, and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla, and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature. The next morning, heat a Belgian waffle iron according to the manufacturer’s instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (⅓ to ½ cup each, depending on your waffle maker), close, and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown. Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup, and crème fraîche and let everyone help themselves. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Country French Omelet | Recipes
Preheat the oven to 350 degrees. Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate. Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon. Meanwhile, in a medium bowl, beat the eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot. Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Herbed-Baked Eggs | Recipes
Serves 4 | Level: Intermediate Photo: Quentin Bacon 1/2 teaspoon minced fresh garlic1/2 teaspoon minced fresh thyme leaves1/2 teaspoon minced fresh rosemary leaves2 tablespoons minced fresh parsley2 tablespoons freshly grated Parmesan cheese12 extra-large eggs1/4 cup heavy cream2 tablespoons unsalted butterKosher saltFreshly ground black pepperToasted French bread or brioche, for serving 1/2 teaspoon minced fresh garlic 1/2 teaspoon minced fresh thyme leaves 1/2 teaspoon minced fresh rosemary leaves 2 tablespoons minced fresh parsley 2 tablespoons freshly grated Parmesan cheese 12 extra-large eggs 1/4 cup heavy cream 2 tablespoons unsalted butter Kosher salt Freshly ground black pepper Toasted French bread or brioche, for serving Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat. Combine the garlic, thyme, rosemary, parsley, and Parmesan cheese and set aside. Carefully crack 3 eggs into each of 4 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.) Place four individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread. Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This