ademchaoua/GeneralTextCorpus huggingface dataset:
Pan-Seared Halibut with Cherry Tomatoes & Basil
 Simple and summery, pan-seared halibut with a sweet cherry tomato and basil sauce comes together in 30 minutes. Ingredients 1 pint cherry/grape tomatoes, halved (preferably mixed colors) 2 medium garlic cloves, minced 1 teaspoon red wine vinegar Salt Freshly ground black pepper 4 (6-ounce) skinless halibut filets (or other mild white fish) 3 tablespoons olive oil, divided 2 tablespoons fresh chopped basil 1 pint cherry/grape tomatoes, halved (preferably mixed colors) 2 medium garlic cloves, minced 1 teaspoon red wine vinegar Salt Freshly ground black pepper 4 (6-ounce) skinless halibut filets (or other mild white fish) 3 tablespoons olive oil, divided 2 tablespoons fresh chopped basil Instructions In a medium bowl, combine the tomatoes, garlic, vinegar, a heaping ¼ teaspoon salt, and ⅛ teaspoon pepper. Set aside. Season the halibut all over with ¾ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Place the fish, presentation-side down, in the pan and cook, without touching, until golden brown and crisp, about 3 minutes. Flip the fish and lower the heat to medium; continue cooking until the halibut is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, 3 to 4 minutes. Transfer the cooked halibut to a plate or serving platter. Add the remaining 1 tablespoon oil to the pan, followed by the cherry tomato mixture. Cook, stirring occasionally, over medium heat until the tomatoes start to break down and release their juices, a few minutes. Stir in basil, then taste and adjust seasoning if necessary. Serve the halibut filets with the cherry tomatoes spooned over top and alongside. In a medium bowl, combine the tomatoes, garlic, vinegar, a heaping ¼ teaspoon salt, and ⅛ teaspoon pepper. Set aside. Season the halibut all over with ¾ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Place the fish, presentation-side down, in the pan and cook, without touching, until golden brown and crisp, about 3 minutes. Flip the fish and lower the heat to medium; continue cooking until the halibut is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, 3 to 4 minutes. Transfer the cooked halibut to a plate or serving platter. Add the remaining 1 tablespoon oil to the pan, followed by the cherry tomato mixture. Cook, stirring occasionally, over medium heat until the tomatoes start to break down and release their juices, a few minutes. Stir in basil, then taste and adjust seasoning if necessary. Serve the halibut filets with the cherry tomatoes spooned over top and alongside. Nutrition Information Powered by Per serving (4 servings) Calories: 263 Fat: 13 g Saturated fat: 2 g Carbohydrates: 4 g Sugar: 2 g Fiber: 1 g Protein: 32 g Sodium: 631 mg Cholesterol: 83 mg Per serving (4 servings) Calories: 263 Fat: 13 g Saturated fat: 2 g Carbohydrates: 4 g Sugar: 2 g Fiber: 1 g Protein: 32 g Sodium: 631 mg Cholesterol: 83 mg
Parmesan Smashed Potatoes
 These parmesan smashed potatoes make a rustic and comforting side dish. Ingredients 2 pounds baby red potatoes, sliced in half (they should all be about the same size so they cook evenly) 6 tablespoons unsalted butter, cut into tablespoons ½ cup grated Parmigiano-Reggiano ¾ teaspoon salt ½ teaspoon ground black pepper 1 teaspoon fresh chives, finely chopped (optional) 2 pounds baby red potatoes, sliced in half (they should all be about the same size so they cook evenly) 6 tablespoons unsalted butter, cut into tablespoons ½ cup grated Parmigiano-Reggiano ¾ teaspoon salt ½ teaspoon ground black pepper 1 teaspoon fresh chives, finely chopped (optional) Instructions Bring large pot of salted water to a boil. Cook potatoes until fork-tender, about 15 minutes. Use a slotted spoon or hand-held strainer to transfer cooked potatoes to a shallow bowl or serving dish. Reserve hot cooking water. Top potatoes with butter, Parmigiano Reggiano, salt and pepper. Use a fork to smash the potatoes, adding cooking liquid as necessary to make potatoes as creamy as you like (I usually add about a ½ cup total). Taste and adjust seasoning if necessary. Sprinkle fresh chives over top and serve. Bring large pot of salted water to a boil. Cook potatoes until fork-tender, about 15 minutes. Use a slotted spoon or hand-held strainer to transfer cooked potatoes to a shallow bowl or serving dish. Reserve hot cooking water. Top potatoes with butter, Parmigiano Reggiano, salt and pepper. Use a fork to smash the potatoes, adding cooking liquid as necessary to make potatoes as creamy as you like (I usually add about a ½ cup total). Taste and adjust seasoning if necessary. Sprinkle fresh chives over top and serve. Nutrition Information Powered by Per serving (6 servings) Calories: 246 Fat: 14 g Saturated fat: 9 g Carbohydrates: 24 g Sugar: 2 g Fiber: 3 g Protein: 6 g Sodium: 407 mg Cholesterol: 37 mg Per serving (6 servings) Calories: 246 Fat: 14 g Saturated fat: 9 g Carbohydrates: 24 g Sugar: 2 g Fiber: 3 g Protein: 6 g Sodium: 407 mg Cholesterol: 37 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.
Mediterranean Chickpea Salad
 Zesty, herby, and super satisfying, this chickpea salad is a simple way to round out any meal. Ingredients ⅓ cup finely diced red onion, from 1 small red onion 2 (15 oz) cans chickpeas (preferably Bush's or Goya), drained and rinsed (see note) 3 tablespoons extra virgin olive oil 3 tablespoons vegetable oil 1½ tablespoons freshly squeezed lemon juice, from 1 lemon ⅓ cup finely chopped fresh parsley ½ teaspoon salt ¼ teaspoon freshly ground black pepper ⅛ teaspoon sugar ⅓ cup finely diced red onion, from 1 small red onion 2 (15 oz) cans chickpeas (preferably Bush's or Goya), drained and rinsed (see note) 3 tablespoons extra virgin olive oil 3 tablespoons vegetable oil 1½ tablespoons freshly squeezed lemon juice, from 1 lemon ⅓ cup finely chopped fresh parsley ½ teaspoon salt ¼ teaspoon freshly ground black pepper ⅛ teaspoon sugar Instructions Place the diced onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain. (This step tames the bite of the raw onion.) Combine the onions with the remaining ingredients and toss well. Taste and adjust seasoning with more lemon, salt, and pepper, if necessary. Cover and refrigerate until ready to serve. Toss well before serving and adjust seasoning again, if necessary. Make-Ahead: The salad can be made and stored in a covered container in the refrigerator up to 2 days ahead of time. Note: Different brands of chickpeas contain different levels of salt, so if using a different brand than the one specified, add salt to taste. Place the diced onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain. (This step tames the bite of the raw onion.) Combine the onions with the remaining ingredients and toss well. Taste and adjust seasoning with more lemon, salt, and pepper, if necessary. Cover and refrigerate until ready to serve. Toss well before serving and adjust seasoning again, if necessary. Make-Ahead: The salad can be made and stored in a covered container in the refrigerator up to 2 days ahead of time. Note: Different brands of chickpeas contain different levels of salt, so if using a different brand than the one specified, add salt to taste. Nutrition Information Powered by Per serving (4 servings) Calories: 379 Fat: 25 g Saturated fat: 3 g Carbohydrates: 31 g Sugar: 1 g Fiber: 10 g Protein: 11 g Sodium: 599 mg Cholesterol: 0 mg Per serving (4 servings) Calories: 379 Fat: 25 g Saturated fat: 3 g Carbohydrates: 31 g Sugar: 1 g Fiber: 10 g Protein: 11 g Sodium: 599 mg Cholesterol: 0 mg
North African 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 North African Recipes 1 Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios 1 Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios 1 Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios 22 Quick and Easy Recipes in 30 Minutes (or less) Latest North African Recipes Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios
Green Apple and Celery Salad with Dill
 This crisp and refreshing celery salad with apples, cucumbers, and dill is the perfect balance of crunch and flavor—an easy, vibrant dish that’s sure to brighten up any meal. Ingredients 8 large celery ribs, peeled and thinly sliced (about 4 cups; see note) 1 green apple, peeled and diced ½ English cucumber, seeded and diced ¼ cup finely chopped fresh dill 1 teaspoon salt 1 teaspoon sugar 2 tablespoons extra-virgin olive oil 1 teaspoon lemon zest, from 1 lemon 2 tablespoons lemon juice, from 1 lemon 8 large celery ribs, peeled and thinly sliced (about 4 cups; see note) 1 green apple, peeled and diced ½ English cucumber, seeded and diced ¼ cup finely chopped fresh dill 1 teaspoon salt 1 teaspoon sugar 2 tablespoons extra-virgin olive oil 1 teaspoon lemon zest, from 1 lemon 2 tablespoons lemon juice, from 1 lemon Instructions In a large bowl, toss together all of the ingredients until evenly combined. Taste and adjust seasoning, if necessary. Serve cold. Note: To peel the celery, use a vegetable peeler to lightly peel off the outer layer from the rounded side of the celery ribs. In a large bowl, toss together all of the ingredients until evenly combined. Taste and adjust seasoning, if necessary. Serve cold. Note: To peel the celery, use a vegetable peeler to lightly peel off the outer layer from the rounded side of the celery ribs. Nutrition Information Powered by Per serving (6 servings) Calories: 79 Fat: 5 g Saturated fat: 1 g Carbohydrates: 9 g Sugar: 5 g Fiber: 2 g Protein: 1 g Sodium: 365 mg Cholesterol: 0 mg Per serving (6 servings) Calories: 79 Fat: 5 g Saturated fat: 1 g Carbohydrates: 9 g Sugar: 5 g Fiber: 2 g Protein: 1 g Sodium: 365 mg Cholesterol: 0 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.
Classic Coleslaw
 Whip up the ultimate tangy, creamy, and crunch-packed coleslaw in just 10 minutes — the perfect sidekick for all your summer cookouts! Ingredients ¾ cup mayonnaise, best quality such as Hellmann's or Duke's ¼ cup sour cream 2 tablespoons apple cider vinegar 2 tablespoons sugar 2 teaspoons Dijon mustard ½ teaspoon celery seed ½ teaspoon salt ½ teaspoon freshly ground black pepper 1 lb (about 7 cups) prepared shredded coleslaw 2 scallions, dark green parts only, thinly sliced ¾ cup mayonnaise, best quality such as Hellmann's or Duke's ¼ cup sour cream 2 tablespoons apple cider vinegar 2 tablespoons sugar 2 teaspoons Dijon mustard ½ teaspoon celery seed ½ teaspoon salt ½ teaspoon freshly ground black pepper 1 lb (about 7 cups) prepared shredded coleslaw 2 scallions, dark green parts only, thinly sliced Instructions In a large bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, mustard, celery seed, salt, and pepper. Add the coleslaw and scallions and toss until well combined. Taste and adjust seasoning if necessary. Cover and refrigerate for up to 24 hours, or until ready to serve. In a large bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, mustard, celery seed, salt, and pepper. Add the coleslaw and scallions and toss until well combined. Taste and adjust seasoning if necessary. Cover and refrigerate for up to 24 hours, or until ready to serve. Nutrition Information Powered by Per serving (8 servings) Calories: 266 Fat: 24 g Saturated fat: 4 g Carbohydrates: 12 g Sugar: 10 g Fiber: 1 g Protein: 1 g Sodium: 258 mg Cholesterol: 14 mg Per serving (8 servings) Calories: 266 Fat: 24 g Saturated fat: 4 g Carbohydrates: 12 g Sugar: 10 g Fiber: 1 g Protein: 1 g Sodium: 258 mg Cholesterol: 14 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.
Grilled Moroccan Chicken
 Grilled Moroccan chicken with warm spices—easy enough for a weeknight, special enough for guests. Ingredients 1½ to 1¾ pounds boneless skinless chicken breasts (or chicken tenderloins) ¼ cup extra virgin olive oil 1 teaspoon salt 1 teaspoon sugar 3 garlic cloves, minced 2 teaspoons paprika 1 teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon ground ginger ¼ teaspoon ground turmeric ¼ teaspoon ground cinnamon ⅛ teaspoon cayenne pepper 1½ to 1¾ pounds boneless skinless chicken breasts (or chicken tenderloins) ¼ cup extra virgin olive oil 1 teaspoon salt 1 teaspoon sugar 3 garlic cloves, minced 2 teaspoons paprika 1 teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon ground ginger ¼ teaspoon ground turmeric ¼ teaspoon ground cinnamon ⅛ teaspoon cayenne pepper Instructions Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.) Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside a 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate in the fridge for at least 5 hours or overnight. Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook. Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.) Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside a 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate in the fridge for at least 5 hours or overnight. Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook. Nutrition Information Powered by Per serving (4 servings) Calories: 344 Fat: 19g Saturated fat: 3g Carbohydrates: 3g Sugar: 1g Fiber: 1g Protein: 40g Sodium: 798mg Cholesterol: 118mg Per serving (4 servings) Calories: 344 Fat: 19g Saturated fat: 3g Carbohydrates: 3g Sugar: 1g Fiber: 1g Protein: 40g Sodium: 798mg Cholesterol: 118mg 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.
5 Winning Chili Recipes For Game Day
This post may contain affiliate links. Read my full disclosure policy. 1 The Ultimate Chili Recipe Hearty and brimming with deep flavors, this classic ground beef chili delivers just the right spicy kick to chase away the chill. Whether paired with cornbread, spooned over cilantro lime rice, or served with tortilla chips for dipping, this chili never fails to please. 2 White Chicken Chili White chili is a tasty twist on classic chili, featuring chicken or turkey and white beans in a savory broth instead of the usual beans and tomato base. It's a bit lighter than traditional chili, yet it still delivers the same rich and comforting flavor. 3 Chili Mac This delicious marriage of mac and cheese and chili is a comforting one-pot dish that you can have on the table in under an hour. Serve it with tortilla chips for dipping or crushing over the top. 4 Classic Turkey Chili One of my all-time favorites, this turkey chili recipe is adapted from The Complete One Pot Cookbook from America’s Test Kitchen. It's my go-to when I’m looking for something lighter than my classic chili recipe. I promise - no one will miss the beef! 5 Texas-Style Chili Con Carne With tender chunks of beef in a thick, deeply-flavored, and smoky sauce, chili con carne is essentially a chili-flavored beef stew. It’s not the fastest chili in the bunch, but it’s what I consider the most authentic. If you’re looking for a recipe for a cook-off, this is the one! Add Comment Add Comment
Recipes for Dinner - Page 4 of 11 - 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 Recipes Dinner Load previous Fried Chicken Sandwiches Antipasto Salad Steakhouse Burgers Ricotta Gnocchi Bourbon Chicken Chicken Fajitas Margherita Pizza Filipino Chicken Adobo Cheese Soufflé General Tso’s Chicken Chinese Chicken Salad Easy Pad Thai Arroz con Pollo Spinach Manicotti 7 Festive St. Patrick’s Day Dinner Recipes Roasted Corned Beef and Cabbage with Horseradish Cream Sauce Baked Penne with Spinach, Ricotta & Fontina Sloppy Joes Quick & Easy Pho Shrimp and Grits Ham and Cheese Sliders Easy Homemade Calzone Recipe Homemade Pizza Dough Mongolian Beef Shepherd’s Pie 50 Chicken Recipes Your Family Will Love Marry Me Chicken Stuffed Shells Cioppino (Fisherman’s Stew) Classic Lasagna Fried Chicken Sandwiches Fried Chicken Sandwiches Antipasto Salad Antipasto Salad Steakhouse Burgers Steakhouse Burgers Ricotta Gnocchi Ricotta Gnocchi Bourbon Chicken Bourbon Chicken Chicken Fajitas Chicken Fajitas Margherita Pizza Margherita Pizza Filipino Chicken Adobo Filipino Chicken Adobo Cheese Soufflé Cheese Soufflé General Tso’s Chicken General Tso’s Chicken Chinese Chicken Salad Chinese Chicken Salad Easy Pad Thai Easy Pad Thai Arroz con Pollo Arroz con Pollo Spinach Manicotti Spinach Manicotti 7 Festive St. Patrick’s Day Dinner Recipes 7 Festive St. Patrick’s Day Dinner Recipes Roasted Corned Beef and Cabbage with Horseradish Cream Sauce Roasted Corned Beef and Cabbage with Horseradish Cream Sauce Baked Penne with Spinach, Ricotta & Fontina Baked Penne with Spinach, Ricotta & Fontina Sloppy Joes Sloppy Joes Quick & Easy Pho Quick & Easy Pho Shrimp and Grits Shrimp and Grits Ham and Cheese Sliders Ham and Cheese Sliders Easy Homemade Calzone Recipe Easy Homemade Calzone Recipe Homemade Pizza Dough Homemade Pizza Dough Mongolian Beef Mongolian Beef Shepherd’s Pie Shepherd’s Pie 50 Chicken Recipes Your Family Will Love 50 Chicken Recipes Your Family Will Love Marry Me Chicken Marry Me Chicken Stuffed Shells Stuffed Shells Cioppino (Fisherman’s Stew) Cioppino (Fisherman’s Stew) Classic Lasagna Classic Lasagna Load more