ademchaoua/GeneralTextCorpus huggingface dataset:
Cranberry Pecan Relish
 Adapted from Karen Tannenbaum Flavored with maple syrup, orange zest, and balsamic vinegar, this nutty cranberry relish is a delicious alternative to cranberry sauce. Ingredients 1 (12-oz) bag fresh cranberries (about 3 cups) 1 cup pure maple syrup ½ cup chopped pecans 1 teaspoon grated orange zest 1 tablespoon balsamic vinegar 1 (12-oz) bag fresh cranberries (about 3 cups) 1 cup pure maple syrup ½ cup chopped pecans 1 teaspoon grated orange zest 1 tablespoon balsamic vinegar Instructions Combine the cranberries and syrup in a medium saucepan, and bring to a boil. Let them bubble gently, stirring often, until the skins on the cranberries have all split and the mixture has thickened, 4 to 5 minutes (cover the pan with a lid if the cranberries splatter). If some of the berries don't burst, press them gently against the side of the pan with the back of your spoon to pop them, being careful to avoid hot splatters. While the berries are cooking, put the pecans in a small, dry skillet, and stir them over medium heat until they are fragrant and lightly toasted, 2 to 3 minutes. Transfer to a plate to cool. When the cranberry mixture has thickened, take it off the heat and stir in the orange zest, vinegar, and pecans. Mix well. Serve warm or transfer to a covered container and chill. Make-Ahead/Freezing Instructions: The relish will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using. Combine the cranberries and syrup in a medium saucepan, and bring to a boil. Let them bubble gently, stirring often, until the skins on the cranberries have all split and the mixture has thickened, 4 to 5 minutes (cover the pan with a lid if the cranberries splatter). If some of the berries don't burst, press them gently against the side of the pan with the back of your spoon to pop them, being careful to avoid hot splatters. While the berries are cooking, put the pecans in a small, dry skillet, and stir them over medium heat until they are fragrant and lightly toasted, 2 to 3 minutes. Transfer to a plate to cool. When the cranberry mixture has thickened, take it off the heat and stir in the orange zest, vinegar, and pecans. Mix well. Serve warm or transfer to a covered container and chill. Make-Ahead/Freezing Instructions: The relish will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using. Nutrition Information Powered by Per serving (10 servings) Serving size: Approximately 3 tablespoons Calories: 137 Fat: 4 g Saturated fat: 0 g Unsaturated fat: 0 g Carbohydrates: 26 g Sugar: 21 g Fiber: 2 g Protein: 1 g Sodium: 5 mg Cholesterol: 0 mg Per serving (10 servings) Serving size: Approximately 3 tablespoons Calories: 137 Fat: 4 g Saturated fat: 0 g Unsaturated fat: 0 g Carbohydrates: 26 g Sugar: 21 g Fiber: 2 g Protein: 1 g Sodium: 5 mg Cholesterol: 0 mg
Roasted Tomato Peach Jam
 Part jam, part relish, this tomato-peach combo brings bold flavor to everything from burgers to burrata. Ingredients 1 lb cherry tomatoes (any color), halved 2 peaches (about ¾ lb), peeled, pitted and diced 2 shallots, thinly sliced ½ teaspoon salt 2 tablespoons extra virgin olive oil 2 tablespoons sugar 1 lb cherry tomatoes (any color), halved 2 peaches (about ¾ lb), peeled, pitted and diced 2 shallots, thinly sliced ½ teaspoon salt 2 tablespoons extra virgin olive oil 2 tablespoons sugar Instructions Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Place the tomatoes, peaches, and shallots on the prepared baking sheet. Add the salt and oil and mix with a rubber spatula until evenly coated. Bake for 25 to 30 minutes, stirring once after 20 minutes to prevent burning and sticking around the edges, until the tomatoes and peaches are soft and starting to brown. Transfer the contents of the baking sheet to a small bowl (be sure to scrape up all the flavorful juices from the baking sheet). Add the sugar and mash with a rubber spatula or spoon until jammy. Taste and adjust seasoning with more salt or sugar, if necessary. Chill in the refrigerator until ready to serve. The jam will keep in an airtight container in the refrigerator for up to 1 week. Freezer-Friendly Instructions: This can be frozen in an airtight container for up to 3 months. Defrost in the refrigerator overnight before serving. Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Place the tomatoes, peaches, and shallots on the prepared baking sheet. Add the salt and oil and mix with a rubber spatula until evenly coated. Bake for 25 to 30 minutes, stirring once after 20 minutes to prevent burning and sticking around the edges, until the tomatoes and peaches are soft and starting to brown. Transfer the contents of the baking sheet to a small bowl (be sure to scrape up all the flavorful juices from the baking sheet). Add the sugar and mash with a rubber spatula or spoon until jammy. Taste and adjust seasoning with more salt or sugar, if necessary. Chill in the refrigerator until ready to serve. The jam will keep in an airtight container in the refrigerator for up to 1 week. Freezer-Friendly Instructions: This can be frozen in an airtight container for up to 3 months. Defrost in the refrigerator overnight before serving. Nutrition Information Powered by Serving size: 2 tablespoons Calories: 51 Fat: 2 g Carbohydrates: 8 g Sugar: 6 g Fiber: 1 g Protein: 1 g Sodium: 100 mg Cholesterol: 0 mg Serving size: 2 tablespoons Calories: 51 Fat: 2 g Carbohydrates: 8 g Sugar: 6 g Fiber: 1 g Protein: 1 g Sodium: 100 mg Cholesterol: 0 mg
Summer Peach & Burrata Salad with Prosciutto
 This delicious spin on the Caprese salad features creamy burrata instead of mozzarella, sweet peaches in place of tomatoes, and a savory addition of prosciutto. Ingredients 2 tablespoons pine nuts 3 ripe yellow peaches, pitted and sliced into wedges 2 ounces prosciutto, torn into long strips 8 ounces burrata cheese, torn into chunks ¾ cup loosely packed fresh basil leaves ½ teaspoon salt Freshly ground black pepper, to taste 2 tablespoons extra virgin olive oil 2 tablespoons white balsamic vinegar 2 tablespoons pine nuts 3 ripe yellow peaches, pitted and sliced into wedges 2 ounces prosciutto, torn into long strips 8 ounces burrata cheese, torn into chunks ¾ cup loosely packed fresh basil leaves ½ teaspoon salt Freshly ground black pepper, to taste 2 tablespoons extra virgin olive oil 2 tablespoons white balsamic vinegar Instructions Place the pine nuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown in spots, a few minutes. Transfer to a small bowl and let cool. Arrange the peaches and prosciutto on a platter. Top with the burrata and basil. Sprinkle with salt and pepper, and then drizzle with oil and vinegar. Scatter the pine nuts over top and serve. Place the pine nuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown in spots, a few minutes. Transfer to a small bowl and let cool. Arrange the peaches and prosciutto on a platter. Top with the burrata and basil. Sprinkle with salt and pepper, and then drizzle with oil and vinegar. Scatter the pine nuts over top and serve. Nutrition Information Powered by Per serving (4 servings) Calories: 169 Fat: 11g Saturated fat: 2g Carbohydrates: 13g Sugar: 11g Fiber: 2g Protein: 6g Sodium: 675mg Cholesterol: 10mg Per serving (4 servings) Calories: 169 Fat: 11g Saturated fat: 2g Carbohydrates: 13g Sugar: 11g Fiber: 2g Protein: 6g Sodium: 675mg Cholesterol: 10mg 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.
Vivian Howard’s Cilantro Lime Sweet Corn
 Spicy, buttery and bright, this is the perfect make-ahead corn dish for summer. Ingredients 4 cups corn (cut from about 5 ears) 1½ teaspoons salt ½ teaspoon sugar 4 tablespoons unsalted butter Zest of 2 limes 1 tablespoon fresh lime juice ½ cup cilantro, finely chopped ¼ teaspoon cayenne pepper 4 cups corn (cut from about 5 ears) 1½ teaspoons salt ½ teaspoon sugar 4 tablespoons unsalted butter Zest of 2 limes 1 tablespoon fresh lime juice ½ cup cilantro, finely chopped ¼ teaspoon cayenne pepper Instructions Combine the corn, 1½ cups water, salt and sugar in a 10-inch skillet or medium saucepan. Bring the liquid to a boil, then reduce the heat to medium and cook, uncovered, stirring occasionally, for about 15 minutes -- until the corn is tender-crisp and there are about 2 tablespoons of water left in the pan (it's fine to eyeball it; it doesn't need to be exact). Stir in the butter, lime zest, lime juice, cilantro, and cayenne pepper. Taste and adjust seasoning, then serve warm. Make Ahead: This dish can be made up to a day ahead of time but wait to add the cilantro until right before serving. Combine the corn, 1½ cups water, salt and sugar in a 10-inch skillet or medium saucepan. Bring the liquid to a boil, then reduce the heat to medium and cook, uncovered, stirring occasionally, for about 15 minutes -- until the corn is tender-crisp and there are about 2 tablespoons of water left in the pan (it's fine to eyeball it; it doesn't need to be exact). Stir in the butter, lime zest, lime juice, cilantro, and cayenne pepper. Taste and adjust seasoning, then serve warm. Make Ahead: This dish can be made up to a day ahead of time but wait to add the cilantro until right before serving. Nutrition Information Powered by Per serving (4 servings) Serving size: 1 cup Calories: 234 Fat: 14 g Saturated fat: 8 g Carbohydrates: 29 g Sugar: 10 g Fiber: 3 g Protein: 5 g Sodium: 412 mg Cholesterol: 31 mg Per serving (4 servings) Serving size: 1 cup Calories: 234 Fat: 14 g Saturated fat: 8 g Carbohydrates: 29 g Sugar: 10 g Fiber: 3 g Protein: 5 g Sodium: 412 mg Cholesterol: 31 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.
Vinaigrette
 You can whisk up this easy vinaigrette in minutes—it adds a bright, tangy boost to salads, veggies, and more. Ingredients 1 tablespoon honey 1 tablespoon Dijon mustard 4½ tablespoons red wine vinegar ¾ teaspoon salt Heaping ¼ teaspoon freshly ground black pepper 9 tablespoons (½ cup plus 1 tablespoon) vegetable, canola, grapeseed, or any other neutral-tasting oil 1½ tablespoons minced shallots 1 tablespoon honey 1 tablespoon Dijon mustard 4½ tablespoons red wine vinegar ¾ teaspoon salt Heaping ¼ teaspoon freshly ground black pepper 9 tablespoons (½ cup plus 1 tablespoon) vegetable, canola, grapeseed, or any other neutral-tasting oil 1½ tablespoons minced shallots Instructions In a medium bowl, whisk together the honey, mustard, vinegar, salt, and pepper. While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. The most efficient way to whisk is in a figure-8 motion. If you see pools of oil forming on the top while you're adding the oil, stop for a moment and whisk to emulsify before continuing. Mix in the shallots. Taste and adjust seasoning, if necessary. Store the vinaigrette in a jar at room temperature for up to 4 days, or up to a week in the refrigerator. Shake to re-emulsify when ready to use. In a medium bowl, whisk together the honey, mustard, vinegar, salt, and pepper. While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. The most efficient way to whisk is in a figure-8 motion. If you see pools of oil forming on the top while you're adding the oil, stop for a moment and whisk to emulsify before continuing. Mix in the shallots. Taste and adjust seasoning, if necessary. Store the vinaigrette in a jar at room temperature for up to 4 days, or up to a week in the refrigerator. Shake to re-emulsify when ready to use. Nutrition Information Powered by Per serving (6 servings) Serving size: 2 tablespoons Calories: 199 Fat: 21 g Saturated fat: 1 g Carbohydrates: 3 g Sugar: 3 g Fiber: 0 g Protein: 0 g Sodium: 89 mg Cholesterol: 0 mg Per serving (6 servings) Serving size: 2 tablespoons Calories: 199 Fat: 21 g Saturated fat: 1 g Carbohydrates: 3 g Sugar: 3 g Fiber: 0 g Protein: 0 g Sodium: 89 mg Cholesterol: 0 mg
Balsamic Vinaigrette
 My go-to balsamic vinaigrette—perfect for drizzling over fresh greens, juicy tomatoes, creamy mozzarella, and more. Ingredients 1 tablespoon Dijon mustard 1 small clove garlic, finely minced 1 tablespoon finely minced shallot, from 1 small shallot ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1½ teaspoons sugar 3 tablespoons balsamic vinegar ½ cup extra virgin olive oil 1 tablespoon Dijon mustard 1 small clove garlic, finely minced 1 tablespoon finely minced shallot, from 1 small shallot ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1½ teaspoons sugar 3 tablespoons balsamic vinegar ½ cup extra virgin olive oil Instructions In a medium bowl, whisk together the mustard, garlic, shallot, salt, freshly ground black pepper, sugar and balsamic vinegar. While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. Taste and adjust seasoning, if necessary. Store the vinaigrette in a jar at room temperature for up to 4 days. Shake to re-emulsify when ready to use. In a medium bowl, whisk together the mustard, garlic, shallot, salt, freshly ground black pepper, sugar and balsamic vinegar. While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. Taste and adjust seasoning, if necessary. Store the vinaigrette in a jar at room temperature for up to 4 days. Shake to re-emulsify when ready to use. Nutrition Information Powered by Per serving (6 servings) Serving size: 2 tablespoons Calories: 174 Fat: 18g Saturated fat: 2g Carbohydrates: 3g Sugar: 2g Fiber: 0g Protein: 0g Sodium: 193mg Cholesterol: 0mg Per serving (6 servings) Serving size: 2 tablespoons Calories: 174 Fat: 18g Saturated fat: 2g Carbohydrates: 3g Sugar: 2g Fiber: 0g Protein: 0g Sodium: 193mg 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.
Crispy Roasted Chickpeas
 Roasted chickpeas – golden & crisp on the exterior & buttery on the interior – s simple healthy snack. Ingredients 1 (15 oz) can chickpeas, rinsed and drained 1 tablespoon extra virgin olive oil ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 (15 oz) can chickpeas, rinsed and drained 1 tablespoon extra virgin olive oil ½ teaspoon salt ¼ teaspoon freshly ground black pepper Instructions Preheat the oven to 425° F. Line a baking sheet with heavy-duty aluminum foil. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 20 to 25 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool. Make Ahead: You can store the chickpeas in an airtight container in the fridge for up to 10 days. To crisp back up, reheat them in a 350°F oven until hot. Preheat the oven to 425° F. Line a baking sheet with heavy-duty aluminum foil. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 20 to 25 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool. Make Ahead: You can store the chickpeas in an airtight container in the fridge for up to 10 days. To crisp back up, reheat them in a 350°F oven until hot. Nutrition Information Powered by Per serving (6 servings) Serving size: 1/4 cup Calories: 119 Fat: 4g Saturated fat: 0g Carbohydrates: 16g Sugar: 3g Fiber: 5g Protein: 5g Sodium: 368mg Cholesterol: 0mg Per serving (6 servings) Serving size: 1/4 cup Calories: 119 Fat: 4g Saturated fat: 0g Carbohydrates: 16g Sugar: 3g Fiber: 5g Protein: 5g Sodium: 368mg 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.
Green Goddess Dressing
 This fresh Green Goddess dressing recipe doubles as a flavorful dip or spread — keep a jar in the fridge to jazz up whatever you’re cooking. Ingredients ½ cup mayonnaise, best quality such as Hellmann's or Duke's ½ cup sour cream 1½ tablespoons fresh lemon juice (from 1 lemon) 1 cup roughly chopped fresh parsley ½ cup roughly chopped fresh basil ¼ cup roughly chopped fresh chives 1½ tablespoons roughly chopped fresh tarragon 1 teaspoon anchovy paste (or two mashed anchovies) 1 small clove garlic, roughly chopped Heaping ¼ teaspoon salt Heaping ¼ teaspoon freshly ground black pepper ½ cup mayonnaise, best quality such as Hellmann's or Duke's ½ cup sour cream 1½ tablespoons fresh lemon juice (from 1 lemon) 1 cup roughly chopped fresh parsley ½ cup roughly chopped fresh basil ¼ cup roughly chopped fresh chives 1½ tablespoons roughly chopped fresh tarragon 1 teaspoon anchovy paste (or two mashed anchovies) 1 small clove garlic, roughly chopped Heaping ¼ teaspoon salt Heaping ¼ teaspoon freshly ground black pepper Instructions Combine all of the ingredients in the bowl of a food processor. Process until the sauce is smooth and the herbs are very finely chopped, about 30 seconds. Taste and adjust seasoning, if necessary. Serve immediately if you'd like the dressing to be a drizzleable consistency, or chill for a few hours until thickened to use a dip. (To bring the dressing back to a drizzleable consistency after chilling, allow it to sit out at room temperature for about an hour and stir well before using.) The dressing will keep well in a covered container in the refrigerator for 4 to 5 days. Combine all of the ingredients in the bowl of a food processor. Process until the sauce is smooth and the herbs are very finely chopped, about 30 seconds. Taste and adjust seasoning, if necessary. Serve immediately if you'd like the dressing to be a drizzleable consistency, or chill for a few hours until thickened to use a dip. (To bring the dressing back to a drizzleable consistency after chilling, allow it to sit out at room temperature for about an hour and stir well before using.) The dressing will keep well in a covered container in the refrigerator for 4 to 5 days. Nutrition Information Powered by Per serving (10 servings) Serving size: 2 tablespoons Calories: 108 Fat: 11 g Saturated fat: 3 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 1 g Sodium: 90 mg Cholesterol: 11 mg Per serving (10 servings) Serving size: 2 tablespoons Calories: 108 Fat: 11 g Saturated fat: 3 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 1 g Sodium: 90 mg Cholesterol: 11 mg
Kale, Apple and Pancetta Salad
 This flavor-packed autumn salad, with kale, radicchio, and a zingy maple vinaigrette, will have even the biggest salad skeptics coming back for more! Ingredients ⅓ cup extra virgin olive oil 4 ounces pancetta, diced ¼ cup Champagne vinegar ¼ cup pure maple syrup ¼ teaspoon salt ¼ teaspoon ground black pepper 1 small head radicchio, shredded 1 (8-ounce) bunch kale, stems discarded, leaves shredded 2 tart-yet-sweet apples, such as Granny Smith or Honeycrisp, sliced into thin matchsticks ¾ cup pecans, toasted if desired ⅓ cup extra virgin olive oil 4 ounces pancetta, diced ¼ cup Champagne vinegar ¼ cup pure maple syrup ¼ teaspoon salt ¼ teaspoon ground black pepper 1 small head radicchio, shredded 1 (8-ounce) bunch kale, stems discarded, leaves shredded 2 tart-yet-sweet apples, such as Granny Smith or Honeycrisp, sliced into thin matchsticks ¾ cup pecans, toasted if desired Instructions Combine the olive oil and pancetta in a small skillet over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a medium bowl and leave the crispy pancetta off to the side to cool. Add the vinegar, maple syrup, salt and pepper to the pan drippings and whisk well. Combine the radicchio, kale, apples and pecans in a large bowl. Toss while adding the dressing, little by little, until the salad is well dressed. Taste and adjust seasoning with salt and pepper. Garnish with crispy pancetta. Combine the olive oil and pancetta in a small skillet over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a medium bowl and leave the crispy pancetta off to the side to cool. Add the vinegar, maple syrup, salt and pepper to the pan drippings and whisk well. Combine the radicchio, kale, apples and pecans in a large bowl. Toss while adding the dressing, little by little, until the salad is well dressed. Taste and adjust seasoning with salt and pepper. Garnish with crispy pancetta. Nutrition Information Powered by Per serving (4 servings) Calories: 541 Fat: 43 g Saturated fat: 7 g Carbohydrates: 35 g Sugar: 24 g Fiber: 6 g Protein: 8 g Sodium: 363 mg Cholesterol: 19 mg Per serving (4 servings) Calories: 541 Fat: 43 g Saturated fat: 7 g Carbohydrates: 35 g Sugar: 24 g Fiber: 6 g Protein: 8 g Sodium: 363 mg Cholesterol: 19 mg
Russian Dressing
 Russian dressing makes a delicious sandwich spread, salad dressing, burger topper, or dip for fried seafood. Ingredients ½ cup mayonnaise, best quality such as Hellmann’s or Duke’s ½ cup sour cream ¼ cup plus 2 tablespoons ketchup or chili sauce ¼ cup plus 2 tablespoons dill relish 1 tablespoon prepared horseradish 1 heaping tablespoon finely minced shallot ½ cup mayonnaise, best quality such as Hellmann’s or Duke’s ½ cup sour cream ¼ cup plus 2 tablespoons ketchup or chili sauce ¼ cup plus 2 tablespoons dill relish 1 tablespoon prepared horseradish 1 heaping tablespoon finely minced shallot Instructions In a medium bowl, whisk together the mayonnaise, sour cream, ketchup (or chili sauce), relish, horseradish, and shallot. Taste and adjust seasoning, if necessary. Cover and refrigerate until ready to serve or up to 4 days. In a medium bowl, whisk together the mayonnaise, sour cream, ketchup (or chili sauce), relish, horseradish, and shallot. Taste and adjust seasoning, if necessary. Cover and refrigerate until ready to serve or up to 4 days. Nutrition Information Powered by Per serving (8 servings) Calories: 156 Fat: 14 g Saturated fat: 3 g Carbohydrates: 8 g Sugar: 6 g Fiber: 0 g Protein: 1 g Sodium: 297 mg Cholesterol: 13 mg Per serving (8 servings) Calories: 156 Fat: 14 g Saturated fat: 3 g Carbohydrates: 8 g Sugar: 6 g Fiber: 0 g Protein: 1 g Sodium: 297 mg Cholesterol: 13 mg