ademchaoua/GeneralTextCorpus huggingface dataset:
Challah French Toast
 Soaked in a rich cinnamon-laced custard, this challah french toast is fit for a special occasion. Ingredients 6 large eggs ¾ cup low-fat milk ¾ cup heavy cream 2 tablespoons honey 1½ teaspoons vanilla extract 2 teaspoons cinnamon Heaping ¼ teaspoon salt 1 loaf day old challah, brioche or other good bread sliced ¾-inch thick Unsalted butter Vegetable oil Maple syrup, for serving 6 large eggs ¾ cup low-fat milk ¾ cup heavy cream 2 tablespoons honey 1½ teaspoons vanilla extract 2 teaspoons cinnamon Heaping ¼ teaspoon salt 1 loaf day old challah, brioche or other good bread sliced ¾-inch thick Unsalted butter Vegetable oil Maple syrup, for serving Instructions Preheat oven to 250°F. Set wire rack on baking sheet and set aside. In a large baking dish, whisk together the eggs, milk, cream, honey, vanilla, cinnamon and salt. Place a few slices of the challah in the custard and let soak, flipping occasionally, until saturated but not falling apart, 1 to 2 minutes depending on how moist you like your french toast. Heat 1½ tablespoons butter and 1½ tablespoons oil over medium heat in a large skillet. Cook the first batch of soaked bread until golden brown, 2-3 minutes per side. Transfer to the wire rack and place in the oven to keep warm while cooking the remaining bread. Wipe the skillet clean with paper towels. Soak and fry the remaining bread, using butter and oil as necessary, until it's all cooked. Serve hot with maple syrup. Preheat oven to 250°F. Set wire rack on baking sheet and set aside. In a large baking dish, whisk together the eggs, milk, cream, honey, vanilla, cinnamon and salt. Place a few slices of the challah in the custard and let soak, flipping occasionally, until saturated but not falling apart, 1 to 2 minutes depending on how moist you like your french toast. Heat 1½ tablespoons butter and 1½ tablespoons oil over medium heat in a large skillet. Cook the first batch of soaked bread until golden brown, 2-3 minutes per side. Transfer to the wire rack and place in the oven to keep warm while cooking the remaining bread. Wipe the skillet clean with paper towels. Soak and fry the remaining bread, using butter and oil as necessary, until it's all cooked. Serve hot with maple syrup. Nutrition Information Powered by Serving size: 6 Calories: 543 Fat: 33 g Saturated fat: 14 g Carbohydrates: 45 g Sugar: 10 g Fiber: 2 g Protein: 15 g Sodium: 481 mg Cholesterol: 282 mg Serving size: 6 Calories: 543 Fat: 33 g Saturated fat: 14 g Carbohydrates: 45 g Sugar: 10 g Fiber: 2 g Protein: 15 g Sodium: 481 mg Cholesterol: 282 mg
Blueberry Maple Syrup
 Delicious over pancakes or waffles, this blueberry maple syrup is just bursting with intense blueberry flavor. Ingredients 1 cup maple syrup 1½ cups fresh blueberries, divided 1 tablespoon fresh lemon juice, from one lemon 1 cup maple syrup 1½ cups fresh blueberries, divided 1 tablespoon fresh lemon juice, from one lemon Instructions Combine the maple syrup, 1 cup of the blueberries and lemon juice in a medium sauce pan. Bring to a boil, then reduce heat to medium and boil for ten minutes. Let cool to lukewarm, then stir in the remaining ½ cup fresh blueberries. Store in the refrigerator. Combine the maple syrup, 1 cup of the blueberries and lemon juice in a medium sauce pan. Bring to a boil, then reduce heat to medium and boil for ten minutes. Let cool to lukewarm, then stir in the remaining ½ cup fresh blueberries. Store in the refrigerator. Nutrition Information Powered by Per serving (8 servings) Calories: 119 Fat: 0 g Saturated fat: 0 g Carbohydrates: 31 g Sugar: 27 g Fiber: 1 g Protein: 0 g Sodium: 5 mg Cholesterol: 0 g Per serving (8 servings) Calories: 119 Fat: 0 g Saturated fat: 0 g Carbohydrates: 31 g Sugar: 27 g Fiber: 1 g Protein: 0 g Sodium: 5 mg Cholesterol: 0 g 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.
Nigella Lawson’s Party Popcorn
 This dressed-up popcorn delivers big flavor in every bite—make it for happy hour, movie night, or any casual get-together. Ingredients 3 tablespoons vegetable oil ¾ cup popcorn kernels (I like Pop Secret Jumbo Popping Corn) 3 tablespoons unsalted butter 1½ teaspoons ground cinnamon 1½ teaspoons paprika 1½ teaspoons ground cumin 1 tablespoon sugar ¾ teaspoon salt 3 tablespoons vegetable oil ¾ cup popcorn kernels (I like Pop Secret Jumbo Popping Corn) 3 tablespoons unsalted butter 1½ teaspoons ground cinnamon 1½ teaspoons paprika 1½ teaspoons ground cumin 1 tablespoon sugar ¾ teaspoon salt Instructions Pour the vegetable oil into a very large pan over medium-high heat. Add the kernels, then set the lid on top. Wait for the kernels to start popping, then shake the pan gently now and then to keep the kernels moving. When the popping slows to 2-3 seconds apart, remove the pan from the heat. In a small bowl, melt the butter in the microwave. Stir in the cinnamon, paprika, cumin, sugar and salt. Use a spoon to drizzle the mixture over the popcorn, stirring as you go so that it coats the everything evenly. Pour into bowls or popcorn bags and serve. Pour the vegetable oil into a very large pan over medium-high heat. Add the kernels, then set the lid on top. Wait for the kernels to start popping, then shake the pan gently now and then to keep the kernels moving. When the popping slows to 2-3 seconds apart, remove the pan from the heat. In a small bowl, melt the butter in the microwave. Stir in the cinnamon, paprika, cumin, sugar and salt. Use a spoon to drizzle the mixture over the popcorn, stirring as you go so that it coats the everything evenly. Pour into bowls or popcorn bags and serve. Nutrition Information Powered by Per serving (10 servings) Serving size: 2 cups Calories: 109 Fat: 8 g Saturated fat: 2 g Carbohydrates: 9 g Sugar: 1 g Fiber: 2 g Protein: 1 g Sodium: 46 mg Cholesterol: 9 mg Per serving (10 servings) Serving size: 2 cups Calories: 109 Fat: 8 g Saturated fat: 2 g Carbohydrates: 9 g Sugar: 1 g Fiber: 2 g Protein: 1 g Sodium: 46 mg Cholesterol: 9 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.
Maple Sesame Kale Chips
 These guilt-free crispy kale chips are a bit salty, a bit sweet and a bit spicy. Ingredients 5 cups gently packed curly kale (stripped from stalk, torn into pieces a little larger than bite-size, rinsed and dried) 1 tablespoon olive oil ¼ teaspoon salt 1 tablespoon maple syrup ⅛ teaspoon cayenne pepper 3 tablespoons sesame seeds 5 cups gently packed curly kale (stripped from stalk, torn into pieces a little larger than bite-size, rinsed and dried) 1 tablespoon olive oil ¼ teaspoon salt 1 tablespoon maple syrup ⅛ teaspoon cayenne pepper 3 tablespoons sesame seeds Instructions Preheat the oven to 300°F. Line a baking sheet with parchment paper. Place the kale leaves in a large bowl. Using a few paper towels, blot the kale to dry thoroughly. Add the olive oil and salt; massage the kale with your hands until all of the leaves are well coated. Add the maple syrup, cayenne pepper and sesame seeds and toss until evenly coated. Most of the sesame seeds should stick to the leaves. Place the kale in a single layer on the prepared baking sheet. Bake for 25-28 minutes, until the leaves are completely crisp but not browned. Keep a close eye on it; the chips will go from perfectly cooked to burnt quickly. Taste and add more salt if needed. Let the kale chips cool on the baking sheet, then serve. Preheat the oven to 300°F. Line a baking sheet with parchment paper. Place the kale leaves in a large bowl. Using a few paper towels, blot the kale to dry thoroughly. Add the olive oil and salt; massage the kale with your hands until all of the leaves are well coated. Add the maple syrup, cayenne pepper and sesame seeds and toss until evenly coated. Most of the sesame seeds should stick to the leaves. Place the kale in a single layer on the prepared baking sheet. Bake for 25-28 minutes, until the leaves are completely crisp but not browned. Keep a close eye on it; the chips will go from perfectly cooked to burnt quickly. Taste and add more salt if needed. Let the kale chips cool on the baking sheet, then serve. Nutrition Information Powered by Per serving (2 servings) Calories: 247 Fat: 15g Saturated fat: 2g Carbohydrates: 27g Sugar: 10g Fiber: 8g Protein: 8G Sodium: 366mg Cholesterol: 0mg Per serving (2 servings) Calories: 247 Fat: 15g Saturated fat: 2g Carbohydrates: 27g Sugar: 10g Fiber: 8g Protein: 8G Sodium: 366mg Cholesterol: 0mg 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.
Halloween Owl Cupcakes
 Get ready for a hoot with these adorable and easy Halloween owl cupcakes—fun to make, even more fun to eat, and always a hit with kids! Ingredients 12 homemade or store-bought chocolate, vanilla, or red velvet cupcakes 1 batch frosting 24 Golden or Original Oreo sandwich cookies, plus extra in case of breakage 24 Junior Mints 12 orange Reese’s Pieces or M&Ms candies 12 homemade or store-bought chocolate, vanilla, or red velvet cupcakes 1 batch frosting 24 Golden or Original Oreo sandwich cookies, plus extra in case of breakage 24 Junior Mints 12 orange Reese’s Pieces or M&Ms candies Instructions Frost the cupcakes: Spread a smooth, generous layer of frosting on each cupcake. Prepare the eyes: Twist the Oreo cookies in half. Separate the halves with and without the cream filling. Place two cream-filled halves, filling side up, on top of each frosted cupcake to create the owl’s eyes. Using a dab of frosting, stick a Junior Mint onto each eye for the pupils. Make the eyebrows: Break 6 plain halves into two equal pieces to create 12 eyebrows. Insert the Oreo "eyebrows" into the frosting above the eyes, angling them so they stick up for a wide-eyed look. Add the beaks: Place a Reese's Pieces candy in the center, between the eyes, to create the owl's beak. Make-Ahead Instructions: You can bake the cupcakes a day or two in advance and store them in an airtight container at room temperature. You can also make and store the Oreo eyes and eyebrows in advance, ensuring they’re ready for quick assembly later. For best results, wait until just before serving to assemble the owls so the cookies and decorations stay crisp and don’t absorb moisture from the frosting. Frost the cupcakes: Spread a smooth, generous layer of frosting on each cupcake. Prepare the eyes: Twist the Oreo cookies in half. Separate the halves with and without the cream filling. Place two cream-filled halves, filling side up, on top of each frosted cupcake to create the owl’s eyes. Using a dab of frosting, stick a Junior Mint onto each eye for the pupils. Make the eyebrows: Break 6 plain halves into two equal pieces to create 12 eyebrows. Insert the Oreo "eyebrows" into the frosting above the eyes, angling them so they stick up for a wide-eyed look. Add the beaks: Place a Reese's Pieces candy in the center, between the eyes, to create the owl's beak. Make-Ahead Instructions: You can bake the cupcakes a day or two in advance and store them in an airtight container at room temperature. You can also make and store the Oreo eyes and eyebrows in advance, ensuring they’re ready for quick assembly later. For best results, wait until just before serving to assemble the owls so the cookies and decorations stay crisp and don’t absorb moisture from the frosting.
Crispy Kale Chips with Lemon and Parmesan
 These kale chips, topped with Parmesan, salt & a bit of fresh lemon juice, are a delicious way to get your crispy-salty fix. Ingredients 1 pound curly kale, leaves removed from tough stems and torn into large pieces 2 tablespoons extra virgin olive oil ¼ teaspoon salt Lemon 3 tablespoons freshly grated Parmigiano-Reggiano 1 pound curly kale, leaves removed from tough stems and torn into large pieces 2 tablespoons extra virgin olive oil ¼ teaspoon salt Lemon 3 tablespoons freshly grated Parmigiano-Reggiano Instructions Preheat the oven to 300 degrees. Line two baking sheets with aluminum foil. In a large bowl, using your hands, toss the kale leaves with the olive oil until evenly coated. Arrange the kale in a single layer on the prepared baking sheets and bake for 25 to 30 minutes, until leaves are completely crisp but not browned. While the leaves are still warm, sprinkle with Parmigiano-Reggiano, salt and a squeeze of lemon (go very easy on the lemon; a little goes a long way). Taste and adjust seasoning if necessary. Transfer to a platter and serve. Preheat the oven to 300 degrees. Line two baking sheets with aluminum foil. In a large bowl, using your hands, toss the kale leaves with the olive oil until evenly coated. Arrange the kale in a single layer on the prepared baking sheets and bake for 25 to 30 minutes, until leaves are completely crisp but not browned. While the leaves are still warm, sprinkle with Parmigiano-Reggiano, salt and a squeeze of lemon (go very easy on the lemon; a little goes a long way). Taste and adjust seasoning if necessary. Transfer to a platter and serve. Nutrition Information Powered by Per serving (4 servings) Calories: 127 Fat: 10 g Saturated fat: 2 g Carbohydrates: 5 g Sugar: 1 g Fiber: 5 g Protein: 6 g Sodium: 288 mg Cholesterol: 5 mg Per serving (4 servings) Calories: 127 Fat: 10 g Saturated fat: 2 g Carbohydrates: 5 g Sugar: 1 g Fiber: 5 g Protein: 6 g Sodium: 288 mg Cholesterol: 5 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.
Sautéed Asparagus and Peas
 Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring! Ingredients 2 tablespoons unsalted butter ¼ cup minced shallots 1 bunch thin asparagus spears, ends trimmed, cut into 1½-inch pieces on a diagonal 1 cup thawed frozen peas Salt Freshly ground black pepper 1 teaspoon honey 2 tablespoons unsalted butter ¼ cup minced shallots 1 bunch thin asparagus spears, ends trimmed, cut into 1½-inch pieces on a diagonal 1 cup thawed frozen peas Salt Freshly ground black pepper 1 teaspoon honey Instructions Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes. Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp. Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste (I usually add about ⅛ teaspoon more salt and a few twists of pepper) and serve. Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes. Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp. Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste (I usually add about ⅛ teaspoon more salt and a few twists of pepper) and serve. Nutrition Information Powered by Calories: 89 Fat: 6 g Saturated fat: 4 g Carbohydrates: 8 g Sugar: 4 g Fiber: 2 g Protein: 2 g Sodium: 127 mg Cholesterol: 15 mg Calories: 89 Fat: 6 g Saturated fat: 4 g Carbohydrates: 8 g Sugar: 4 g Fiber: 2 g Protein: 2 g Sodium: 127 mg Cholesterol: 15 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.
Southwestern Maple Glazed Salmon with Pineapple Salsa
 The spices on this easy salmon dish create a delicious crust and add a hint of heat to balance out the sweetness of the syrup. Ingredients For the Salmon 1 teaspoon paprika 1 teaspoon ancho chile powder ¼ teaspoon ground cumin ¼ teaspoon sugar 1 teaspoon kosher salt 4 (6 ounce) salmon fillets 2 tablespoons maple syrup 1 teaspoon paprika 1 teaspoon ancho chile powder ¼ teaspoon ground cumin ¼ teaspoon sugar 1 teaspoon kosher salt 4 (6 ounce) salmon fillets 2 tablespoons maple syrup For the Pineapple Salsa 2 cups diced fresh pineapple 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice, from one lime 1 tablespoon maple syrup 2 cups diced fresh pineapple 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice, from one lime 1 tablespoon maple syrup Instructions Set an oven rack about 6 inches from the top of the oven and preheat the broiler. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Make the pineapple salsa by combining all of the ingredients in a small bowl. Set aside. Mix the paprika, ancho chili powder, cumin, sugar and kosher salt together in a small bowl. Place the fillets on the prepared baking sheet and sprinkle evenly with the spice mixture. Broil for 5-6 minutes, or until almost done. Remove the pan from the oven and brush the fillets evenly with the maple syrup. Broil for one minute more. Transfer the fish to plates and top with pineapple salsa. Set an oven rack about 6 inches from the top of the oven and preheat the broiler. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Make the pineapple salsa by combining all of the ingredients in a small bowl. Set aside. Mix the paprika, ancho chili powder, cumin, sugar and kosher salt together in a small bowl. Place the fillets on the prepared baking sheet and sprinkle evenly with the spice mixture. Broil for 5-6 minutes, or until almost done. Remove the pan from the oven and brush the fillets evenly with the maple syrup. Broil for one minute more. Transfer the fish to plates and top with pineapple salsa. Nutrition Information Powered by Calories: 441 Fat: 23 g Saturated fat: 5 g Carbohydrates: 23 g Sugar: 18 g Fiber: 2 g Protein: 35 g Sodium: 601 mg Cholesterol: 94 mg Calories: 441 Fat: 23 g Saturated fat: 5 g Carbohydrates: 23 g Sugar: 18 g Fiber: 2 g Protein: 35 g Sodium: 601 mg Cholesterol: 94 mg
Fusilli alla Caprese
 Fresh and bursting with flavor, this fusilli alla caprese is the kind of easy recipe you’ll reach for all summer long. Ingredients 1 pound fusilli (or similar) pasta ⅓ cup extra-virgin olive oil 3 large cloves garlic, minced 3 cups (about 1½ pints) cherry tomatoes, halved 1 teaspoon salt ½ teaspoon freshly ground black pepper ½ cup fresh packed basil leaves, roughly chopped or torn 8 oz fresh mozzarella pearls (alternatively, you can use an 8-oz ball of fresh mozzarella, diced) 1 pound fusilli (or similar) pasta ⅓ cup extra-virgin olive oil 3 large cloves garlic, minced 3 cups (about 1½ pints) cherry tomatoes, halved 1 teaspoon salt ½ teaspoon freshly ground black pepper ½ cup fresh packed basil leaves, roughly chopped or torn 8 oz fresh mozzarella pearls (alternatively, you can use an 8-oz ball of fresh mozzarella, diced) Instructions Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Drain the pasta, reserving ½ cup of the cooking liquid. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, 1 to 2 minutes; do not burn. Add the tomatoes, salt, and pepper and increase the heat to medium-high. Cook, stirring occasionally, until the tomatoes start to soften and burst, 4 to 5 minutes. Using a fork, smash the tomatoes into a chunky sauce. Add the drained fusilli to the pan and toss to combine. Right before serving, toss in the basil and mozzarella pearls. (It's important to do this at the last minute so the cheese doesn't melt too much.) Taste and adjust seasoning, adding the reserved pasta water little by little if the pasta seems dry. Spoon into bowls and serve. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Drain the pasta, reserving ½ cup of the cooking liquid. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, 1 to 2 minutes; do not burn. Add the tomatoes, salt, and pepper and increase the heat to medium-high. Cook, stirring occasionally, until the tomatoes start to soften and burst, 4 to 5 minutes. Using a fork, smash the tomatoes into a chunky sauce. Add the drained fusilli to the pan and toss to combine. Right before serving, toss in the basil and mozzarella pearls. (It's important to do this at the last minute so the cheese doesn't melt too much.) Taste and adjust seasoning, adding the reserved pasta water little by little if the pasta seems dry. Spoon into bowls and serve. Nutrition Information Powered by Per serving (6 servings) Calories: 520 Fat: 22 g Saturated fat: 7 g Carbohydrates: 62 g Sugar: 5 g Fiber: 4 g Protein: 10 g Sodium: 506 mg Cholesterol: 30 mg Per serving (6 servings) Calories: 520 Fat: 22 g Saturated fat: 7 g Carbohydrates: 62 g Sugar: 5 g Fiber: 4 g Protein: 10 g Sodium: 506 mg Cholesterol: 30 mg