ademchaoua/GeneralTextCorpus huggingface dataset:
"16 Bean" Pasta e Fagioli | Recipes
Serves 6 | Level: Intermediate 1 (1-pound) bag 16 Bean Soup Mix2 tablespoons good olive oil, plus extra for serving6 ounces pancetta, ¼-inch-diced1 large onion, chopped1 tablespoon minced garlic (3 cloves)½ teaspoon crushed red pepper flakes1 (28-ounce) can crushed tomatoes, preferably San Marzano1 cup dry red wine4 to 6 cups good chicken stock, preferably homemade (see recipe)Kosher salt and freshly ground black pepper1 cup miniature pasta, such as ditalini or tubettini½ cup freshly grated Italian Parmesan cheese, plus extra for serving1 tablespoon good red wine vinegarJulienned fresh basil leaves, for serving 1 (1-pound) bag 16 Bean Soup Mix 2 tablespoons good olive oil, plus extra for serving 6 ounces pancetta, ¼-inch-diced 1 large onion, chopped 1 tablespoon minced garlic (3 cloves) ½ teaspoon crushed red pepper flakes 1 (28-ounce) can crushed tomatoes, preferably San Marzano 1 cup dry red wine 4 to 6 cups good chicken stock, preferably homemade (see recipe) Kosher salt and freshly ground black pepper 1 cup miniature pasta, such as ditalini or tubettini ½ cup freshly grated Italian Parmesan cheese, plus extra for serving 1 tablespoon good red wine vinegar Julienned fresh basil leaves, for serving The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches, and refrigerate overnight. The next day, drain the beans, rinse under cold running water, and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat, and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean. Meanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the pancetta and onion and sauté over medium to medium-high heat for 12 to 18 minutes, until browned. Add the garlic and red pepper flakes and sauté for one minute. Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt, and 1 teaspoon black pepper and turn off the heat. Drain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat, and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan, and some basil. Serve hot with extra Parmesan on the side. Make Ahead Prepare the soup and refrigerate for up to 5 days or freeze for up to 6 months. Add more chicken stock or water if the soup is too thick. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved Share This
Israeli Vegetable Salad | Recipes
Serves 6 for lunch, 8 as side dish | Level: Beginner 1 (1 pound 13-ounce) can chickpeas, rinsed and drained1 cup tahini (ground sesame paste)1 cup freshly squeezed lemon juice (4 to 6 lemons), divided3 tablespoons chopped garlic (9 cloves)1½ teaspoons ground cumin½ teaspoon SrirachaGood olive oilKosher salt and freshly ground black pepper1 large hothouse cucumber, unpeeled, halved, seeded, and ½-inch diced2 cups heirloom cherry tomatoes, halved or quartered1 cup (½-inch-diced) Holland red bell pepper (1 large)¾ cup (¼-inch-diced) red onion½ cup julienned fresh mint leaves, for garnishToasted pita bread, for serving 1 (1 pound 13-ounce) can chickpeas, rinsed and drained 1 cup tahini (ground sesame paste) 1 cup freshly squeezed lemon juice (4 to 6 lemons), divided 3 tablespoons chopped garlic (9 cloves) 1½ teaspoons ground cumin ½ teaspoon Sriracha Good olive oil Kosher salt and freshly ground black pepper 1 large hothouse cucumber, unpeeled, halved, seeded, and ½-inch diced 2 cups heirloom cherry tomatoes, halved or quartered 1 cup (½-inch-diced) Holland red bell pepper (1 large) ¾ cup (¼-inch-diced) red onion ½ cup julienned fresh mint leaves, for garnish Toasted pita bread, for serving For the hummus, place the chickpeas, tahini, ¾ cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable. In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Add ¹⁄3 cup olive oil, the remaining ¼ cup lemon juice, 2 -teaspoons salt, and 1 teaspoon black pepper and combine. Spoon the hummus onto a large (12 × 16-inch) serving platter, spreading it out with a raised edge. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Sprinkle the vegetables and hummus with the mint and extra salt. Drizzle with olive oil and serve at room temperature with pita bread. Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved Share This
Ultimate Tuna Melts | Recipes
Serves 4 | Level: Beginner 2 (6 to 8-ounce) jars imported tuna packed in olive oil, drained½ cup (¼-inch) diced hearts of celery½ cup minced scallions, white and light green parts (3 scallions)3 tablespoons minced fresh dill2 tablespoons freshly squeezed lemon juiceKosher salt and freshly ground black pepper¾ cup good mayonnaise, such as Hellmann’s1 teaspoon anchovy paste (optional)4 large slices bread, such as Pepperidge Farm Farmhouse Hearty White4 ounces Swiss cheese, such as Emmentaler, grated1 ounce microgreens 2 (6 to 8-ounce) jars imported tuna packed in olive oil, drained ½ cup (¼-inch) diced hearts of celery ½ cup minced scallions, white and light green parts (3 scallions) 3 tablespoons minced fresh dill 2 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper ¾ cup good mayonnaise, such as Hellmann’s 1 teaspoon anchovy paste (optional) 4 large slices bread, such as Pepperidge Farm Farmhouse Hearty White 4 ounces Swiss cheese, such as Emmentaler, grated 1 ounce microgreens In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1½ teaspoons salt, and ¾ teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna. Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot. Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved Share This
Avocado Toasts | Recipes
Serves 2 | Level: Beginner 4 extra-large eggs4 large (½-inch-thick) slices rustic or whole grain bread2 ripe Hass avocados, halved, pitted, and peeled2 tablespoons freshly squeezed lemon juice½ teaspoon SrirachaKosher salt and freshly ground pepper 4 extra-large eggs 4 large (½-inch-thick) slices rustic or whole grain bread 2 ripe Hass avocados, halved, pitted, and peeled 2 tablespoons freshly squeezed lemon juice ½ teaspoon Sriracha Kosher salt and freshly ground pepper Fill a medium saucepan with water and bring to a simmer. Very carefully (you don’t want to crack the shells!), lower the eggs into the pan with a spoon. Simmer the eggs for exactly 6 ½ minutes, take them out of the water and run them under cool tap water, until cool enough to handle. Peel the eggs and set them aside. Meanwhile, toast the bread in a toaster and place two pieces of toast on each of two plates. Place the avocados in a bowl with the lemon juice, Sriracha, 1 teaspoon salt and ½ teaspoon pepper and mash them with a fork. Divide the avocado mixture among the four pieces of bread and spread it out with a knife. Place one egg on each toast, cut it in half, sprinkle with salt and pepper, and serve warm. Copyright 2020, Ina Garten, All Rights Reserved. Share This
Lentil Sausage Soup (updated) | Recipes
Makes 4 quarts; serves 8 to 10 | Level: Beginner 1 pound French green lentils, such as le Puy1⁄4 cup good olive oil, plus extra for serving4 cups chopped yellow onions (2 to 3 onions)4 cups chopped leeks, white and light green parts (2 leeks)1 tablespoon minced garlic (2 large cloves)1 tablespoon minced fresh thyme leaves1 teaspoon ground cuminKosher salt and freshly ground black pepper3 cups medium-diced celery (8 stalks)3 cups medium-diced carrots (4 to 6 carrots)3 quarts (12 cups) chicken stock, preferably homemade1⁄4 cup tomato paste1 pound kielbasa, cut in half lengthwise and sliced 1⁄3-inch thick2 tablespoons red wine vinegarFreshly grated Parmesan cheese, for serving 1 pound French green lentils, such as le Puy 1⁄4 cup good olive oil, plus extra for serving 4 cups chopped yellow onions (2 to 3 onions) 4 cups chopped leeks, white and light green parts (2 leeks) 1 tablespoon minced garlic (2 large cloves) 1 tablespoon minced fresh thyme leaves 1 teaspoon ground cumin Kosher salt and freshly ground black pepper 3 cups medium-diced celery (8 stalks) 3 cups medium-diced carrots (4 to 6 carrots) 3 quarts (12 cups) chicken stock, preferably homemade 1⁄4 cup tomato paste 1 pound kielbasa, cut in half lengthwise and sliced 1⁄3-inch thick 2 tablespoons red wine vinegar Freshly grated Parmesan cheese, for serving In a large bowl, cover the lentils with boiling water by 2 inches and allow to sit for 15 minutes. ­Drain and set aside. Meanwhile, heat the olive oil in a large (12-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the onions and leeks and saute for 15 minutes, stirring occasionally, until the vegetables are translucent. Add the garlic, thyme, cumin, 1 tablespoon salt, and 1½ teaspoons pepper and cook for 1 minute. Add the celery and carrots and cook for 10 minutes, stirring occasionally. Add the chicken stock, tomato paste, and reserved lentils and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, adding the kielbasa after 30 minutes. Add the red wine vinegar, taste for seasonings, and serve hot in large bowls, drizzled with olive oil and sprinkled with grated ­Parmesan cheese. Copyright, 2004, Barefoot in Paris, All Rights Reserved/updated Share This
Penne Alla Vodka | Recipes
Preheat the oven to 375 degrees. Heat the oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium-low heat. Add the onions and cook for about 5 minutes, until the onions are translucent. Add the garlic, oregano, and red pepper flakes and cook for just one minute. Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half. With clean hands, crush each tomato into the pot. Add 2 teaspoons of salt and ½ teaspoon of black pepper. Cover the pot with a tight-fitting lid and bake for 1½ hours. Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according the directions on the package. Drain and set aside. Pour the tomato mixture into a food processor fitted with the steel blade and puree until smooth. (You can also use a blender.) Return the tomato mixture to the pot. Add the fresh oregano, cream, 1 teaspoon of salt, and ½ teaspoon pepper and simmer partially covered for 10 minutes. Add the pasta to the sauce and cook for 2 more minutes. Off the heat, stir in ½ cup of the Parmesan cheese and serve hot sprinkled with extra Parmesan and fresh oregano.
Chicken Ramen-Noodle Soup | Recipes
Serves 4 | Level: Beginner 2 split (1 whole) chicken breasts, skin-on, bone-in3 tablespoons canola or vegetable oil, plus extra for the chickenKosher salt and freshly ground black pepper1½ cups chopped yellow onion (1 large)2 cups (½-inch-thick) sliced carrots, scrubbed (3 to 5 carrots)3 tablespoons peeled and minced fresh ginger1 tablespoon minced garlic (3 cloves)10 cups simmering chicken stock, preferably homemade1 tablespoon soy sauce, such as Kikkoman1 (3-ounce) package ramen noodles (discard the flavor pack)8 ounces baby bok choy, leaves separated, trimmed, and cleaned6 scallions, white and green parts, trimmed and sliced diagonally 2 split (1 whole) chicken breasts, skin-on, bone-in 3 tablespoons canola or vegetable oil, plus extra for the chicken Kosher salt and freshly ground black pepper 1½ cups chopped yellow onion (1 large) 2 cups (½-inch-thick) sliced carrots, scrubbed (3 to 5 carrots) 3 tablespoons peeled and minced fresh ginger 1 tablespoon minced garlic (3 cloves) 10 cups simmering chicken stock, preferably homemade 1 tablespoon soy sauce, such as Kikkoman 1 (3-ounce) package ramen noodles (discard the flavor pack) 8 ounces baby bok choy, leaves separated, trimmed, and cleaned 6 scallions, white and green parts, trimmed and sliced diagonally Preheat the oven to 350 degrees. Place the chicken on a sheet pan, skin side up, rub with oil, sprinkle with salt and pepper, and roast for 30 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and shred the meat in large pieces. Meanwhile, heat the oil in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium-low heat. Add the onion and sauté for 6 to 8 minutes, until tender. Add the carrots and sauté for 5 minutes. Add the ginger and garlic and sauté for one minute. Add the chicken stock, bring to a boil, lower the heat, and simmer for 10 minutes. Add the shredded chicken to the stock and bring to a simmer. Add the soy sauce and taste for seasonings. Add the noodles. Cut the bok choy in ½-inch-thick diagonal slices and add just the stems to the soup, simmering for 2 to 3 minutes, until the noodles and bok choy are tender. Off the heat, stir in the bok choy leaves and scallions and serve hot. To prep ahead or to freeze, make the soup up to adding the noodles, bok choy, and scallions. Reheat the soup, add the last 3 ingredients, and serve hot. Copyright 2022, Go-To Dinners, All Rights Reserved. Share This
Perfect Poached Lobster & Corn with Tarragon Butter | Recipes
Fill a very large (18- to 20-quart) stockpot three-quarters full with water, add 2 tablespoons of salt, cover, and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 to 12 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees. (Don’t worry if the water doesn’t come back to a boil.) Remove the lobsters with tongs, cover, and set aside. Bring the water to a boil. Add the corn and cook for 5 to 10 minutes, depending on the starchiness of the corn, until tender. Remove with tongs. Meanwhile, melt the butter in a small saucepan. Off the heat, stir in the tarragon, lemon zest, and 1½ teaspoons salt and keep warm. To serve, slice the undersides of the tails lengthwise to allow people to take the meat out easily. Serve one lobster and one or two ears of corn per person plus a lobster cracker for the claws. Divide the warm butter among small bowls and give each person a small brush for brushing the butter on the corn. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved
Barbecued Chicken | Recipes
Serves 6 | Level: Intermediate Photo: Melanie Acevedo 2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed1 recipe Barbecue Sauce (recipe follows) 2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed 1 recipe Barbecue Sauce (recipe follows) Heat the coals in a charcoal grill. Marinate the chickens in two-thirds of the barbecue sauce for a few hours or overnight in the refrigerator. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Serve with extra barbecue sauce on the side. Barbecue Sauce (Makes 1 1/2 quarts) 1 1/2 cups chopped yellow onion (1 large onion)1 tablespoon minced garlic (3 cloves)1/2 cup vegetable oil1 cup tomato paste (10 ounces)1 cup cider vinegar1 cup honey1/2 cup Worcestershire sauce1 cup Dijon mustard1/2 cup soy sauce1 cup hoisin sauce2 tablespoons chili powder1 tablespoon ground cumin1/2 tablespoon crushed red pepper flakes 1 1/2 cups chopped yellow onion (1 large onion) 1 tablespoon minced garlic (3 cloves) 1/2 cup vegetable oil 1 cup tomato paste (10 ounces) 1 cup cider vinegar 1 cup honey 1/2 cup Worcestershire sauce 1 cup Dijon mustard 1/2 cup soy sauce 1 cup hoisin sauce 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 tablespoon crushed red pepper flakes In a large saucepan on low heat, sauté the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator. A Tip From Ina Never use leftover marinade to serve with the cooked chicken. The marinade may contain uncooked salmonella bacteria, which is very dangerous. Use fresh sauce on the side. Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Chicken with Goat Cheese & Basil | Recipes
Serves 4 to 6 | Level: Beginner 6 boneless chicken breasts, skin on8 to 10 ounces garlic-and-herb goat cheese, such as Montrachet6 large fresh basil leavesGood olive oilKosher salt and freshly ground black pepper 6 boneless chicken breasts, skin on 8 to 10 ounces garlic-and-herb goat cheese, such as Montrachet 6 large fresh basil leaves Good olive oil Kosher salt and freshly ground black pepper Preheat the oven to 375 degrees. Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving one side attached. Cut the goat cheese into 1/2-inch- thick slices and place 1 or 2 slices plus a large basil leaf under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won’t dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature. A Tip From Ina For very juicy chicken, take it out after 35 minutes, cover it in aluminum foil, and allow it to rest at room temperature for 10 minutes. You won't believe what a difference it makes! You might have to ask your butcher for boneless chicken breasts with the skin on. Copyright 2006, Barefoot Contessa at Home, Clarkson/Potter Publishers, All Rights Reserved Share This
Creamy Chicken Thighs With Lemon and Thyme | Recipes
Serves 4 | Level: Beginner Photo: Quentin Bacon 3 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)Good olive oilKosher salt and freshly ground black pepper2 tablespoons (¼ stick) unsalted butter1½ cups chopped yellow onion (1 large)1½ cups chopped leeks, white and light green parts (2 leeks) (see note, page 131)2 teaspoons minced garlic (2 cloves)½ cup good chicken stock, preferably homemade (page 83)½ cup dry white wine, such as Pinot Grigio½ cup crème fraîche2 tablespoons freshly squeezed lemon juice½ small lemon, sliced in thin half-rounds8 to 10 sprigs fresh thymeCooked basmati rice (page 153) or couscous, for serving 3 pounds bone-in, skin-on chicken thighs (6 to 8 thighs) Good olive oil Kosher salt and freshly ground black pepper 2 tablespoons (¼ stick) unsalted butter 1½ cups chopped yellow onion (1 large) 1½ cups chopped leeks, white and light green parts (2 leeks) (see note, page 131) 2 teaspoons minced garlic (2 cloves) ½ cup good chicken stock, preferably homemade (page 83) ½ cup dry white wine, such as Pinot Grigio ½ cup crème fraîche 2 tablespoons freshly squeezed lemon juice ½ small lemon, sliced in thin half-rounds 8 to 10 sprigs fresh thyme Cooked basmati rice (page 153) or couscous, for serving Preheat the oven to 400 degrees. Place the chicken on a sheet pan, skin side up, and dry with paper towels. Rub with olive oil and sprinkle generously with salt and pepper. Roast for 30 to 40 minutes, until cooked through and the skin is golden brown. Set aside. Meanwhile, heat the butter and 2 tablespoons of olive oil in a large (12-inch) ovenproof sauté pan over medium heat. Add the onion and leeks and sauté for 5 to 7 minutes, until tender. Add the garlic and cook for 2 minutes. Add the chicken stock and wine and simmer for 5 minutes. Whisk in the crème fraîche, lemon juice, 2 teaspoons salt, and ½ teaspoon pepper and taste for seasonings. Nestle the chicken thighs into the sauce in the sauté pan. Tuck the lemon slices among the thighs and strew the thyme sprigs on top. Place the pan in the oven and roast uncovered for 15 minutes. Serve hot with the sauce over rice or couscous. Used In This Recipe Copyright 2022, Go-to Dinners, Clarkson Potter/Publishers, All Rights Reserved Share This
Ultimate Beef Stew | Recipes
Preheat the oven to 300 degrees. Heat the oil in a large (11 to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside. Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don’t cook them all in one batch or they won’t brown!) Transfer the second batch to the bowl and set aside. Off the heat, add the Cognac and ¹⁄₃ cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute. Stir the tomatoes and tomato paste into the vegetables. Add the remaining ²⁄₃ cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt, and 1 teaspoon pepper. Bring to a simmer, cover, and bake for 1¼ hours, checking occasionally to be sure the liquid is simmering. Degrease the stew, if necessary. Stir in the carrots and potatoes, cover, and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings, and serve hot in large, shallow bowls. Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved