ademchaoua/GeneralTextCorpus huggingface dataset:
Crispy Fried Eggs
 Crispy fried eggs boast delicate, crunchy edges and rich, runny yolks—a combo that makes them seriously delicious! Ingredients 1 large egg Pinch of fine sea salt Freshly ground black pepper 2 teaspoons vegetable oil 1 large egg Pinch of fine sea salt Freshly ground black pepper 2 teaspoons vegetable oil Instructions Crack the egg into a small bowl and set aside. Place an 8 or 10-inch cast iron skillet over medium-high heat. Let heat up for 2 minutes. Once hot, add the oil. Let heat up for 1 minute. (If your cast iron pan handle doesn’t have a silicone handle cover, be sure to hold it with an oven mitt since it can get very hot.) Add the egg to the pan and turn the heat to medium. Let the egg cook for 2 minutes while using a large soup spoon to ladle the hot oil over the white parts of the egg. Cook until the egg white is crispy and the yolk is jiggly but not fully raw. If you prefer your egg yolk to be cooked more (less runny), cover the pan with a lid (after the 2 minutes of cooking/basting), and cook for an additional 1 to 2 minutes. Use a spatula to lift the crispy egg out of the pan onto a plate. Sprinkle it with salt and pepper and serve. Crack the egg into a small bowl and set aside. Place an 8 or 10-inch cast iron skillet over medium-high heat. Let heat up for 2 minutes. Once hot, add the oil. Let heat up for 1 minute. (If your cast iron pan handle doesn’t have a silicone handle cover, be sure to hold it with an oven mitt since it can get very hot.) Add the egg to the pan and turn the heat to medium. Let the egg cook for 2 minutes while using a large soup spoon to ladle the hot oil over the white parts of the egg. Cook until the egg white is crispy and the yolk is jiggly but not fully raw. If you prefer your egg yolk to be cooked more (less runny), cover the pan with a lid (after the 2 minutes of cooking/basting), and cook for an additional 1 to 2 minutes. Use a spatula to lift the crispy egg out of the pan onto a plate. Sprinkle it with salt and pepper and serve. Nutrition Information Powered by Per serving (1 servings) Calories: 153 Fat: 14 g Saturated fat: 2 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 6 g Sodium: 138 mg Cholesterol: 186 mg Per serving (1 servings) Calories: 153 Fat: 14 g Saturated fat: 2 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 6 g Sodium: 138 mg Cholesterol: 186 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Over Easy Eggs
 Learn how to cook the perfect over easy egg with tender whites and a rich, golden center—simple, satisfying, and totally delicious! Ingredients 1 large egg Pinch of fine sea salt Freshly ground black pepper 1 teaspoon unsalted butter 1 large egg Pinch of fine sea salt Freshly ground black pepper 1 teaspoon unsalted butter Instructions Crack the egg into a small bowl and set aside. Place a medium non-stick pan over medium-low heat. Let heat up for 30 seconds. Once hot, add the butter to the center of the pan and heat until melted. Add egg to the pan and let cook for 1 minute. Cover the pan and cook for 2 minutes. Once the egg white looks set/cooked, and the yolk is jiggly but not fully raw, use a plastic spatula to flip the egg. Cook for 1 more minute. Use the spatula to lift the cooked egg out of the pan onto a plate. Sprinkle it with salt and pepper and serve. Crack the egg into a small bowl and set aside. Place a medium non-stick pan over medium-low heat. Let heat up for 30 seconds. Once hot, add the butter to the center of the pan and heat until melted. Add egg to the pan and let cook for 1 minute. Cover the pan and cook for 2 minutes. Once the egg white looks set/cooked, and the yolk is jiggly but not fully raw, use a plastic spatula to flip the egg. Cook for 1 more minute. Use the spatula to lift the cooked egg out of the pan onto a plate. Sprinkle it with salt and pepper and serve. Nutrition Information Powered by Per serving (1 servings) Calories: 105 Fat: 9 g Saturated fat: 4 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 6 g Sodium: 127 mg Cholesterol: 196 mg Per serving (1 servings) Calories: 105 Fat: 9 g Saturated fat: 4 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 6 g Sodium: 127 mg Cholesterol: 196 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Banana Bread
 With big banana flavor, this bread is perfect for snacking, gifting, or enjoying with a cup of coffee. Ingredients 1¾ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1 stick (½ cup) unsalted butter, softened ¾ cup sugar 2 large eggs 1 cup mashed very ripe bananas, from 2-3 large bananas 2 tablespoons fresh lemon juice, from 1 lemon 1½ teaspoons vanilla extract 1¾ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1 stick (½ cup) unsalted butter, softened ¾ cup sugar 2 large eggs 1 cup mashed very ripe bananas, from 2-3 large bananas 2 tablespoons fresh lemon juice, from 1 lemon 1½ teaspoons vanilla extract Instructions Preheat the oven to 350°F. Butter and flour 9x5-inch metal loaf pan. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the mashed bananas, lemon juice and vanilla extract and mix well. It will look a little curdled at this point; that's okay. Add the flour mixture and beat on low speed until just incorporated. Do not over mix. Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight on the countertop before serving. Preheat the oven to 350°F. Butter and flour 9x5-inch metal loaf pan. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the mashed bananas, lemon juice and vanilla extract and mix well. It will look a little curdled at this point; that's okay. Add the flour mixture and beat on low speed until just incorporated. Do not over mix. Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight on the countertop before serving. Nutrition Information Powered by Per serving (12 servings) Serving size: 1 slice Calories: 208 Fat: 9 g Saturated fat: 5 g Carbohydrates: 30 g Sugar: 14 g Fiber: 1 g Protein: 3 g Sodium: 394 mg Cholesterol: 51 mg Per serving (12 servings) Serving size: 1 slice Calories: 208 Fat: 9 g Saturated fat: 5 g Carbohydrates: 30 g Sugar: 14 g Fiber: 1 g Protein: 3 g Sodium: 394 mg Cholesterol: 51 mg
Garlic Bread
 This easy garlic bread is pure comfort—and it makes any Italian meal feel a little more special. Ingredients 2 tablespoons extra-virgin olive oil 6 tablespoons unsalted butter 3 cloves garlic, minced ½ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons finely chopped fresh parsley 1 (1-lb) loaf ciabatta bread 2 tablespoons extra-virgin olive oil 6 tablespoons unsalted butter 3 cloves garlic, minced ½ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons finely chopped fresh parsley 1 (1-lb) loaf ciabatta bread Instructions Preheat the oven to 400°F and set an oven rack in the middle position. In a small skillet, heat the oil and butter over low heat. When the butter is melted, add the garlic and cook, stirring occasionally, until softened and fragrant but not browned, 1 to 2 minutes. Off the heat, stir in the salt, pepper, and parsley. Slice the ciabatta in half horizontally. Brush or spoon the garlic butter mixture over the cut sides of the bread, covering completely. Place the halves back together again and wrap in aluminum foil. Place directly on the oven rack and bake until warm, about 10 minutes. Unwrap the bread and place it back in the oven for about 5 minutes, or until toasted and crisp. Cut into slices and serve. Preheat the oven to 400°F and set an oven rack in the middle position. In a small skillet, heat the oil and butter over low heat. When the butter is melted, add the garlic and cook, stirring occasionally, until softened and fragrant but not browned, 1 to 2 minutes. Off the heat, stir in the salt, pepper, and parsley. Slice the ciabatta in half horizontally. Brush or spoon the garlic butter mixture over the cut sides of the bread, covering completely. Place the halves back together again and wrap in aluminum foil. Place directly on the oven rack and bake until warm, about 10 minutes. Unwrap the bread and place it back in the oven for about 5 minutes, or until toasted and crisp. Cut into slices and serve. Nutrition Information Powered by Per serving (6 servings) Calories: 346 Fat: 18 g Saturated fat: 9 g Carbohydrates: 37 g Sugar: 5 g Fiber: 3 g Protein: 8 g Sodium: 387 mg Cholesterol: 31 mg Per serving (6 servings) Calories: 346 Fat: 18 g Saturated fat: 9 g Carbohydrates: 37 g Sugar: 5 g Fiber: 3 g Protein: 8 g Sodium: 387 mg Cholesterol: 31 mg
Canadian Archives - Once Upon a Chef
22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! AboutPro TipsMy Recipe Box About Pro Tips My Recipe Box RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost RecentCookbooks RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent DinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent Dinner Dessert Vegetables & Sides Salads Soups Appetizers Most Popular Breakfast & Brunch Bread Recipes Snacks Drinks Vegetarian Quick & Easy Holidays Sauces & Dressings Make-Ahead Freezer-Friendly Gluten-Free Adaptable Most Recent Cookbooks Find a Recipe Home Most Popular Canadian Recipes 1 Canadian Butter Tarts 2 Montreal Bagels 1 Canadian Butter Tarts 1 Canadian Butter Tarts 2 Montreal Bagels 2 Montreal Bagels 22 Quick and Easy Recipes in 30 Minutes (or less) Latest Canadian Recipes Canadian Butter Tarts Montreal Bagels Canadian Butter Tarts Canadian Butter Tarts Montreal Bagels Montreal Bagels
Quick and Easy Refrigerator Pickles
 No canning, no fuss—just crisp, tangy pickles you’ll want to eat with everything! Ingredients 1¼ cups distilled white vinegar (5% acidity) 3 tablespoons kosher salt 2 tablespoons sugar 2 cups cold water 1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears 2 tablespoons coriander seeds 6 large garlic cloves, peeled and halved 1 teaspoon mustard seeds ¼ teaspoon red pepper flakes 16 dill sprigs 1¼ cups distilled white vinegar (5% acidity) 3 tablespoons kosher salt 2 tablespoons sugar 2 cups cold water 1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears 2 tablespoons coriander seeds 6 large garlic cloves, peeled and halved 1 teaspoon mustard seeds ¼ teaspoon red pepper flakes 16 dill sprigs Instructions Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use. Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month. Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use. Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
English Muffin Pizzas
 Crispy, cheesy, and endlessly customizable, this English muffin pizza recipe is perfect for busy nights, last-minute pizza cravings, or a fun cooking project with the kids. Ingredients 4 English Muffins, sliced down the center 1 cup marinara or pizza sauce 1 cup shredded mozzarella cheese 2 ounces thinly sliced pepperoni, cut into quarters 1 tablespoon freshly grated Parmigiano Reggiano cheese About ¼ teaspoon dried oregano 4 English Muffins, sliced down the center 1 cup marinara or pizza sauce 1 cup shredded mozzarella cheese 2 ounces thinly sliced pepperoni, cut into quarters 1 tablespoon freshly grated Parmigiano Reggiano cheese About ¼ teaspoon dried oregano Instructions Preheat the broiler and set a rack in the top position. Line a baking sheet with aluminum foil for easy clean up. Toast the English muffins under the broiler for about 1 minute on each side, or until golden brown and crisp on the top and bottom. Arrange the muffins cut side up on the prepared baking sheet. Spoon a generous tablespoon of pizza sauce over each muffin half. Top with the mozzarella cheese and pepperoni. Sprinkle with the Parmigiano Reggiano cheese and oregano. Place the pizzas under the broiler for a few minutes, or until the cheese is melted, bubbling and slightly golden. Serve warm. Freezer-Friendly Instructions: These pizzas can be frozen for up to 3 months. Let them cool completely, then wrap them individually in plastic wrap or foil and place in a resealable bag. Reheat them (directly from the freezer) in a 375°F oven for 10 to 15 minutes, or until heated through. Preheat the broiler and set a rack in the top position. Line a baking sheet with aluminum foil for easy clean up. Toast the English muffins under the broiler for about 1 minute on each side, or until golden brown and crisp on the top and bottom. Arrange the muffins cut side up on the prepared baking sheet. Spoon a generous tablespoon of pizza sauce over each muffin half. Top with the mozzarella cheese and pepperoni. Sprinkle with the Parmigiano Reggiano cheese and oregano. Place the pizzas under the broiler for a few minutes, or until the cheese is melted, bubbling and slightly golden. Serve warm. Freezer-Friendly Instructions: These pizzas can be frozen for up to 3 months. Let them cool completely, then wrap them individually in plastic wrap or foil and place in a resealable bag. Reheat them (directly from the freezer) in a 375°F oven for 10 to 15 minutes, or until heated through. Nutrition Information Powered by Per serving (4 servings) Calories: 448 Fat: 25 g Saturated fat: 13 g Carbohydrates: 33 g Sugar: 4 g Fiber: 4 g Protein: 24 g Sodium: 1,133 mg Cholesterol: 73 mg Per serving (4 servings) Calories: 448 Fat: 25 g Saturated fat: 13 g Carbohydrates: 33 g Sugar: 4 g Fiber: 4 g Protein: 24 g Sodium: 1,133 mg Cholesterol: 73 mg
Homemade Chex Mix Recipe
 Take it old-school with homemade Chex mix! This irresistibly savory, buttery, and crunchy snack, also known as nuts n’ bolts, is the perfect nibble to have on hand when you’ve got a full house. Ingredients For the Snack Mix 4 cups Corn Chex 4 cups Wheat Chex 3 cups Rice Chex 2 cups Cheerios 3 cups skinny bite-sized pretzels 1½ cups salted nuts 4 cups Corn Chex 4 cups Wheat Chex 3 cups Rice Chex 2 cups Cheerios 3 cups skinny bite-sized pretzels 1½ cups salted nuts For the Butter Seasoning 10 tablespoons unsalted butter, melted (or vegetable oil) 3 tablespoons Worcestershire sauce 2 heaping teaspoons seasoned salt 1¼ teaspoons garlic powder ¾ teaspoon onion powder ¾ teaspoon dried thyme 10 tablespoons unsalted butter, melted (or vegetable oil) 3 tablespoons Worcestershire sauce 2 heaping teaspoons seasoned salt 1¼ teaspoons garlic powder ¾ teaspoon onion powder ¾ teaspoon dried thyme Instructions Preheat oven to 250°F and set an oven rack in the middle position. Combine the Corn Chex, Wheat Chex, Rice Chex, Cheerios, pretzels, and nuts in a large disposable aluminum pan or roasting pan. In a medium bowl, whisk together the butter, Worcestershire sauce, seasoned salt, garlic powder, onion powder, and thyme. Pour slowly over the snack mix, stirring as you go, to coat evenly. Continue stirring until snack mix is well coated with the seasoning. Bake for 1½ hours, stirring every 30 minutes. Let cool, then serve or store in an airtight container at room temperature for up to 2 weeks. Note: You can omit any of the snack mix ingredients as long as you substitute something else. The idea is to keep the ratio of snack mix to butter seasoning the same. Freezer-Friendly Instructions: The snack mix can be frozen in an airtight container for up to 3 months. Cool completely before freezing. Preheat oven to 250°F and set an oven rack in the middle position. Combine the Corn Chex, Wheat Chex, Rice Chex, Cheerios, pretzels, and nuts in a large disposable aluminum pan or roasting pan. In a medium bowl, whisk together the butter, Worcestershire sauce, seasoned salt, garlic powder, onion powder, and thyme. Pour slowly over the snack mix, stirring as you go, to coat evenly. Continue stirring until snack mix is well coated with the seasoning. Bake for 1½ hours, stirring every 30 minutes. Let cool, then serve or store in an airtight container at room temperature for up to 2 weeks. Note: You can omit any of the snack mix ingredients as long as you substitute something else. The idea is to keep the ratio of snack mix to butter seasoning the same. Freezer-Friendly Instructions: The snack mix can be frozen in an airtight container for up to 3 months. Cool completely before freezing. Nutrition Information Powered by Per serving (18 servings) Serving size: 1 cup Calories: 395 Fat: 15 g Saturated fat: 5 g Carbohydrates: 60 g Sugar: 4 g Fiber: 5 g Protein: 9 g Sodium: 721 mg Cholesterol: 18 mg Per serving (18 servings) Serving size: 1 cup Calories: 395 Fat: 15 g Saturated fat: 5 g Carbohydrates: 60 g Sugar: 4 g Fiber: 5 g Protein: 9 g Sodium: 721 mg Cholesterol: 18 mg
Candied Bacon
 Smoky, salty, and just the right amount of sweet—this candied bacon recipe makes everyday bacon feel like a treat. Ingredients 1 lb thick-cut applewood smoked bacon, best quality 2½ tablespoons packed brown sugar 2 tablespoons maple syrup 1½ teaspoons chipotle chile powder (see note) 1 lb thick-cut applewood smoked bacon, best quality 2½ tablespoons packed brown sugar 2 tablespoons maple syrup 1½ teaspoons chipotle chile powder (see note) Instructions Preheat the oven to 350°F and set a rack in middle position. Line a baking sheet with aluminum foil for easy clean-up, and set an oven-proof rack over top. Arrange the bacon in a single layer on the rack. Bake for 20 minutes. Meanwhile, in a small bowl, stir together the brown sugar, syrup, and chipotle powder. Set aside. Remove the pan from the oven and flip the bacon slices. Using a small spoon, spread the sugar-syrup mixture evenly over the bacon. Place the pan back in the oven and continue cooking for 20-35 minutes more. (The cooking time will depend on the brand of bacon you use and how crispy you like it. I recommend cooking it as long as possible without burning it, so that the sugar mixture dries out; otherwise the bacon can be a little sticky.) Using tongs, transfer the bacon to a piece of parchment paper or a platter in a single layer to prevent sticking. Let cool for 10-15 minutes, then serve (the bacon will crisp up as it cools). Note: This candied bacon has a nice kick. For less heat, cut the chile powder in half; for more, increase the amount to 2 teaspoons. Preheat the oven to 350°F and set a rack in middle position. Line a baking sheet with aluminum foil for easy clean-up, and set an oven-proof rack over top. Arrange the bacon in a single layer on the rack. Bake for 20 minutes. Meanwhile, in a small bowl, stir together the brown sugar, syrup, and chipotle powder. Set aside. Remove the pan from the oven and flip the bacon slices. Using a small spoon, spread the sugar-syrup mixture evenly over the bacon. Place the pan back in the oven and continue cooking for 20-35 minutes more. (The cooking time will depend on the brand of bacon you use and how crispy you like it. I recommend cooking it as long as possible without burning it, so that the sugar mixture dries out; otherwise the bacon can be a little sticky.) Using tongs, transfer the bacon to a piece of parchment paper or a platter in a single layer to prevent sticking. Let cool for 10-15 minutes, then serve (the bacon will crisp up as it cools). Note: This candied bacon has a nice kick. For less heat, cut the chile powder in half; for more, increase the amount to 2 teaspoons. Nutrition Information Powered by Serving size: 1 slice Calories: 175 Fat: 15 g Saturated fat: 5 g Carbohydrates: 5 g Sugar: 4 g Fiber: 0 g Protein: 5 g Sodium: 261 mg Cholesterol: 25 mg Serving size: 1 slice Calories: 175 Fat: 15 g Saturated fat: 5 g Carbohydrates: 5 g Sugar: 4 g Fiber: 0 g Protein: 5 g Sodium: 261 mg Cholesterol: 25 mg