ademchaoua/GeneralTextCorpus huggingface dataset:
Burrata with Tomato-Peach Jam
 On a bed of peppery arugula, burrata with tomato-peach jam makes a perfect starter or light meal. Ingredients 2 handfuls arugula 6 tablespoons Roasted Tomato Peach Jam 2 (4 oz) balls fresh burrata extra virgin olive oil, for drizzling Coarse salt and freshly ground black pepper 2 handfuls arugula 6 tablespoons Roasted Tomato Peach Jam 2 (4 oz) balls fresh burrata extra virgin olive oil, for drizzling Coarse salt and freshly ground black pepper Instructions Divide the arugula onto 2 plates or arrange in 2 piles on 1 large serving platter. Spoon about 3 tablespoons of the tomato peach jam over each pile of arugula. Place the balls of burrata partially on top of the jam. Drizzle the cheese with olive oil and sprinkle with salt and pepper, to taste. Serve with bread or toast, if desired. Divide the arugula onto 2 plates or arrange in 2 piles on 1 large serving platter. Spoon about 3 tablespoons of the tomato peach jam over each pile of arugula. Place the balls of burrata partially on top of the jam. Drizzle the cheese with olive oil and sprinkle with salt and pepper, to taste. Serve with bread or toast, if desired.
Perfect Jasmine Rice
 Jasmine rice is the perfect side for your favorite Southeast Asian dishes. With the right water-to-rice ratio, you’ll have tender, perfectly-cooked rice every time! Ingredients 2¾ cups water, plus more if necessary 1½ cups jasmine rice ¾ teaspoon salt 2¾ cups water, plus more if necessary 1½ cups jasmine rice ¾ teaspoon salt Instructions Bring the water to a boil in a medium saucepan. Stir in the rice and salt; cover the pan and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice to test for doneness; it should be perfectly cooked, but if it is still too firm, add a few more tablespoons of water, cover the pan, and let the rice absorb the water off of the heat for a few more minutes. Freezer-Friendly Instructions: Cooked jasmine rice can be frozen in an airtight container for up to 3 months. Putting it in a flat layer in sealable plastic bags works well, as the rice will take up less space in the freezer. There is no need to thaw the rice before reheating; simply remove it from the freezer and reheat in the microwave with 1 to 2 tablespoons of water. Bring the water to a boil in a medium saucepan. Stir in the rice and salt; cover the pan and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice to test for doneness; it should be perfectly cooked, but if it is still too firm, add a few more tablespoons of water, cover the pan, and let the rice absorb the water off of the heat for a few more minutes. Freezer-Friendly Instructions: Cooked jasmine rice can be frozen in an airtight container for up to 3 months. Putting it in a flat layer in sealable plastic bags works well, as the rice will take up less space in the freezer. There is no need to thaw the rice before reheating; simply remove it from the freezer and reheat in the microwave with 1 to 2 tablespoons of water. Nutrition Information Powered by Per serving (6 servings) Calories: 169 Fat: 0 g Saturated fat: 0 g Carbohydrates: 37 g Sugar: 0 g Fiber: 1 g Protein: 3 g Sodium: 108 mg Cholesterol: 0 mg Per serving (6 servings) Calories: 169 Fat: 0 g Saturated fat: 0 g Carbohydrates: 37 g Sugar: 0 g Fiber: 1 g Protein: 3 g Sodium: 108 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.
Thai Cucumber Salad with Peanuts
 This Thai-style cucumber salad is quick, crunchy, and full of flavor—the kind of side you’ll find yourself making on repeat. Ingredients For the Salad ½ medium red onion, very thinly sliced 2 large English cucumbers, halved lengthwise, seeded and sliced crosswise ¼-inch thick ⅓ cup packed chopped fresh cilantro ½ cup salted peanuts 1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chiles for more heat) ¼ teaspoon salt (optional) ½ medium red onion, very thinly sliced 2 large English cucumbers, halved lengthwise, seeded and sliced crosswise ¼-inch thick ⅓ cup packed chopped fresh cilantro ½ cup salted peanuts 1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chiles for more heat) ¼ teaspoon salt (optional) For the Dressing ¼ cup fresh lime juice, from 2-3 limes 2 tablespoons vegetable oil 1½ tablespoons fish sauce 2 tablespoons sugar 1 garlic clove, minced ¼ cup fresh lime juice, from 2-3 limes 2 tablespoons vegetable oil 1½ tablespoons fish sauce 2 tablespoons sugar 1 garlic clove, minced Instructions Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel. Make the dressing: In a large bowl, whisk the lime juice, oil, fish sauce, sugar, and garlic. Add the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper to the dressing. Taste and add the salt if necessary. Serve the salad within 30 minutes. Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel. Make the dressing: In a large bowl, whisk the lime juice, oil, fish sauce, sugar, and garlic. Add the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper to the dressing. Taste and add the salt if necessary. Serve the salad within 30 minutes. Nutrition Information Powered by Per serving (4 servings) Calories: 238 Fat: 16g Saturated fat: 2g Carbohydrates: 21g Sugar: 12g Fiber: 3g Protein: 6g Sodium: 660mg Cholesterol: 0mg Per serving (4 servings) Calories: 238 Fat: 16g Saturated fat: 2g Carbohydrates: 21g Sugar: 12g Fiber: 3g Protein: 6g Sodium: 660mg 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.
Chipotle Chiles - 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 Chipotle Chiles 1 Black Bean and Corn Salad with Chipotle-Honey Vinaigrette 2 Baja Fish Tacos 3 Copycat Recipe: Chipotle Mexican Grill’s Chipotle Honey Vinaigrette 4 Chipotle Chicken Quesadillas 5 Roasted Broccoli with Chipotle Honey Butter 6 Chicken Nachos 7 Chipotle Cheddar Mashed Sweet Potatoes 1 Black Bean and Corn Salad with Chipotle-Honey Vinaigrette 1 Black Bean and Corn Salad with Chipotle-Honey Vinaigrette 2 Baja Fish Tacos 2 Baja Fish Tacos 3 Copycat Recipe: Chipotle Mexican Grill’s Chipotle Honey Vinaigrette 3 Copycat Recipe: Chipotle Mexican Grill’s Chipotle Honey Vinaigrette 4 Chipotle Chicken Quesadillas 4 Chipotle Chicken Quesadillas 5 Roasted Broccoli with Chipotle Honey Butter 5 Roasted Broccoli with Chipotle Honey Butter 6 Chicken Nachos 6 Chicken Nachos 7 Chipotle Cheddar Mashed Sweet Potatoes 7 Chipotle Cheddar Mashed Sweet Potatoes 22 Quick and Easy Recipes in 30 Minutes (or less) Latest Chipotle Chiles Black Bean and Corn Salad with Chipotle-Honey Vinaigrette Copycat Recipe: Chipotle Mexican Grill’s Chipotle Honey Vinaigrette Baja Fish Tacos Chicken Nachos Chipotle Cheddar Mashed Sweet Potatoes Roasted Broccoli with Chipotle Honey Butter Chipotle Chicken Quesadillas Black Bean and Corn Salad with Chipotle-Honey Vinaigrette Black Bean and Corn Salad with Chipotle-Honey Vinaigrette Copycat Recipe: Chipotle Mexican Grill’s Chipotle Honey Vinaigrette Copycat Recipe: Chipotle Mexican Grill’s Chipotle Honey Vinaigrette Baja Fish Tacos Baja Fish Tacos Chicken Nachos Chicken Nachos Chipotle Cheddar Mashed Sweet Potatoes Chipotle Cheddar Mashed Sweet Potatoes Roasted Broccoli with Chipotle Honey Butter Roasted Broccoli with Chipotle Honey Butter Chipotle Chicken Quesadillas Chipotle Chicken Quesadillas
Classic Icebox Cake
 With just cookies and whipped cream, this icebox cake recipe is easy enough for little ones—and when it’s time to slice, it looks like something really special. Ingredients 1 cup heavy cream ¼ cup confectioners' sugar ½ teaspoon vanilla extract Pinch salt 25 Oreo Thins, from 1 package Cocoa powder, for decorating 1 cup heavy cream ¼ cup confectioners' sugar ½ teaspoon vanilla extract Pinch salt 25 Oreo Thins, from 1 package Cocoa powder, for decorating Instructions Place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment or beaters. Beat on medium speed until soft peaks form. Add the sugar, vanilla, and salt and beat until medium-stiff peaks form. Do not over-whip. (Tip: When whipping cream, keep a close eye on it – it's always done before you think it is, and it goes from perfectly smooth and billowy to grainy and curdled in an instant. Whipped cream should have a smooth, creamy texture and dollops should just barely hold their shape. If you're nervous about over-whipping it, when it's close to done, finish whipping by hand.) Set aside about 1½ cups of the whipped cream. Place about a ½ tablespoon of the remaining whipped cream on each cookie, and stack sideways on a long platter about ¼ inch apart to make one long roll. (The whipped cream is essentially acting as a glue to hold the cookies together.) Spread the reserved whipped cream over the top and sides of the roll. Chill in refrigerator for at least 5 hours or overnight. Using a fine sieve, dust the top of the cake cocoa powder and slice diagonally at a 45-degree angle. Serve with fresh berries, if desired. Place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment or beaters. Beat on medium speed until soft peaks form. Add the sugar, vanilla, and salt and beat until medium-stiff peaks form. Do not over-whip. (Tip: When whipping cream, keep a close eye on it – it's always done before you think it is, and it goes from perfectly smooth and billowy to grainy and curdled in an instant. Whipped cream should have a smooth, creamy texture and dollops should just barely hold their shape. If you're nervous about over-whipping it, when it's close to done, finish whipping by hand.) Set aside about 1½ cups of the whipped cream. Place about a ½ tablespoon of the remaining whipped cream on each cookie, and stack sideways on a long platter about ¼ inch apart to make one long roll. (The whipped cream is essentially acting as a glue to hold the cookies together.) Spread the reserved whipped cream over the top and sides of the roll. Chill in refrigerator for at least 5 hours or overnight. Using a fine sieve, dust the top of the cake cocoa powder and slice diagonally at a 45-degree angle. Serve with fresh berries, if desired. Nutrition Information Powered by Per serving (6 servings) Calories: 406 Fat: 29 g Saturated fat: 16 g Carbohydrates: 36 g Sugar: 24 g Fiber: 1 g Protein: 4 g Sodium: 198 mg Cholesterol: 67 mg Per serving (6 servings) Calories: 406 Fat: 29 g Saturated fat: 16 g Carbohydrates: 36 g Sugar: 24 g Fiber: 1 g Protein: 4 g Sodium: 198 mg Cholesterol: 67 mg
Strawberry Frozen Yogurt
 This strawberry frozen yogurt recipe is intensely fruity, refreshingly light, and so easy to make! Ingredients 1 pound strawberries, hulled and chopped ¾ cup sugar 1 tablespoon vodka 1½ teaspoons freshly squeezed lemon juice 1½ cups whole milk Greek yogurt 1 pound strawberries, hulled and chopped ¾ cup sugar 1 tablespoon vodka 1½ teaspoons freshly squeezed lemon juice 1½ cups whole milk Greek yogurt Instructions Combine the strawberries, sugar, vodka and lemon juice in a medium bowl and stir to combine. Cover with plastic wrap and let sit at room temperature for about an hour, stirring every so often, until the mixture is nice and syrupy. Combine the strawberry mixture and Greek yogurt in a blender and purée until smooth. Place a sieve over a medium bowl and strain the frozen yogurt purée into the bowl to remove the seeds. (The most efficient way is to use a ladle to push the mixture in circular motions through the sieve.) Discard the seeds. Cover the bowl with plastic wrap and chill in the refrigerator until very cold (you can speed this up in the freezer if you like). Freeze the frozen yogurt mixture in ice cream machine according to the manufacturer's instructions. It will look a little slushy when it's done. Transfer the frozen yogurt to a plastic container and place in the freezer until firm enough to scoop, a few hours. Combine the strawberries, sugar, vodka and lemon juice in a medium bowl and stir to combine. Cover with plastic wrap and let sit at room temperature for about an hour, stirring every so often, until the mixture is nice and syrupy. Combine the strawberry mixture and Greek yogurt in a blender and purée until smooth. Place a sieve over a medium bowl and strain the frozen yogurt purée into the bowl to remove the seeds. (The most efficient way is to use a ladle to push the mixture in circular motions through the sieve.) Discard the seeds. Cover the bowl with plastic wrap and chill in the refrigerator until very cold (you can speed this up in the freezer if you like). Freeze the frozen yogurt mixture in ice cream machine according to the manufacturer's instructions. It will look a little slushy when it's done. Transfer the frozen yogurt to a plastic container and place in the freezer until firm enough to scoop, a few hours. Nutrition Information Powered by Per serving (4 servings) Calories: 284 Fat: 6g Saturated fat: 0g Carbohydrates: 50g Sugar: 47g Fiber: 2g Protein: 9g Sodium: 52mg Cholesterol: 14mg Per serving (4 servings) Calories: 284 Fat: 6g Saturated fat: 0g Carbohydrates: 50g Sugar: 47g Fiber: 2g Protein: 9g Sodium: 52mg Cholesterol: 14mg 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.
Chocolate Chip Cookies: 8 Must-Bake Recipes
By Jennifer Segal Updated April 21, 2022 Leave a Review By Jennifer Segal Updated April 21, 2022 Leave a Review This post may contain affiliate links. Read my full disclosure policy. It’s hard not to smile when you’re eating chocolate chip cookies. From classic to gluten-free to made-in-a-mug, there is a recipe for every cookie lover on this list. 1. THE BEST All-Around CHOCOLATE CHIP COOKIE Always in search of the perfect classic chocolate chip cookie? Look no further – a few tweaks to the popular Nestlé® Toll House® recipe make these cookies the best ever. Get the recipe 2. Secret Ingredient Cookies These cookies are made with two secret ingredients that make surprisingly delicious chocolate chip cookies. Get the recipe 3. Chocolate Chunk Cookies If you prefer melty chunks of fancy chocolate over basic chocolate chips, these are the cookies for you. Get the recipe 4. DOUBLE CHOCOLATE COOKIES WITH PECANS Puffy ✔︎; gooey ✔︎; chewy ✔︎; and crunchy ✔︎ – these double chocolate cookies have it all, and they turn out perfectly every time. Get the recipe 5. Best Gluten-Free These GF cookies are not just “good for gluten-free” — they are exceptionally delicious cookies that just happen to be gluten-free. Get the recipe 6. CHOCOLATE CHIP COOKIE IN A MUG Need a fast chocolate fix without turning on the oven? Get it with this warm and gooey chocolate chip cookie in a mug. Get the recipe 7. Tate’s Copycat Thin & Crisp Chocolate Chip Cookies Do you prefer your cookies thin and crisp rather than thick and chewy? These copycat Tate’s Bake Shop cookies are for you. Get the recipe 8. Chocolate Chip Meringue Cookies These cloud-like meringue cookies have a crisp shell and marshmallowy interior, and they are packed with chocolate chips. Not only are they gluten-free, but they are also pretty guilt-free (well, as far as cookies go). Get the recipe Add Comment Add Comment
Easy Chocolate Fondue
 Chocolate fondue is the easiest dessert in the world to prepare—only 4 ingredients and you can make it in microwave! Ingredients 1 cup heavy cream 8 ounces semi-sweet chocolate, finely chopped 1 tablespoon sugar 1 tablespoon unsalted butter 1 cup heavy cream 8 ounces semi-sweet chocolate, finely chopped 1 tablespoon sugar 1 tablespoon unsalted butter Instructions Place the cream, chocolate, sugar, and butter in a medium microwave-safe bowl. Cook in the microwave on medium power (50%) for 1½ minutes. Take out and stir. Cook on medium power until about three-quarters of the way melted, 30 to 60 seconds more. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Transfer the mixture to a fondue pot or bowl and serve with assorted dippers. Note: It's a good idea to stir the fondue occasionally to avoid scorching. If you're not serving the fondue in a fondue pot, you can re-warm the fondue in short bursts on medium heat in the microwave, if necessary. Note: The nutritional information is for the chocolate mix only; it does not include any options you choose to dip in the chocolate. Place the cream, chocolate, sugar, and butter in a medium microwave-safe bowl. Cook in the microwave on medium power (50%) for 1½ minutes. Take out and stir. Cook on medium power until about three-quarters of the way melted, 30 to 60 seconds more. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Transfer the mixture to a fondue pot or bowl and serve with assorted dippers. Note: It's a good idea to stir the fondue occasionally to avoid scorching. If you're not serving the fondue in a fondue pot, you can re-warm the fondue in short bursts on medium heat in the microwave, if necessary. Note: The nutritional information is for the chocolate mix only; it does not include any options you choose to dip in the chocolate. Nutrition Information Powered by Per serving (4 servings) Calories: 514 Fat: 42 g Saturated fat: 26 g Carbohydrates: 41 g Sugar: 36 g Fiber: 3 g Protein: 4 g Sodium: 29 mg Cholesterol: 89 mg Per serving (4 servings) Calories: 514 Fat: 42 g Saturated fat: 26 g Carbohydrates: 41 g Sugar: 36 g Fiber: 3 g Protein: 4 g Sodium: 29 mg Cholesterol: 89 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.
Chocolate Pudding
 What fun is life without chocolate pudding? This from-scratch version is the ultimate chocolate comfort food. Ingredients ⅔ cup sugar ¼ cup unsweetened natural cocoa powder, such as Hershey's 2½ tablespoons cornstarch ⅛ teaspoon salt 2½ cups whole milk 1½ ounces semi-sweet chocolate, finely chopped (best quality, such as Ghirardelli) 2 teaspoons vanilla extract Homemade whipped cream, for serving (optional) ⅔ cup sugar ¼ cup unsweetened natural cocoa powder, such as Hershey's 2½ tablespoons cornstarch ⅛ teaspoon salt 2½ cups whole milk 1½ ounces semi-sweet chocolate, finely chopped (best quality, such as Ghirardelli) 2 teaspoons vanilla extract Homemade whipped cream, for serving (optional) Instructions Whisk the sugar, cocoa, cornstarch and salt in a heavy medium saucepan. Add half of the milk and whisk until the mixture is smooth. Whisk in the remaining milk. Continue whisking over medium heat until the pudding thickens and comes to boil, about 8 minutes. Continue to boil 1 minute longer, whisking constantly. Remove the pudding from the heat. Add the chopped chocolate and vanilla; whisk until the chocolate melts and the pudding is smooth. Pour the pudding into a medium bowl and place a piece of plastic wrap directly over the pudding to prevent a film from forming at the top. Cool in the refrigerator until set, 5 to 6 hours. Whisk the chilled pudding until smooth, and then spoon it evenly into 4 dessert bowls. Top each pudding with a dollop of whipped cream, if desired, and serve. Whisk the sugar, cocoa, cornstarch and salt in a heavy medium saucepan. Add half of the milk and whisk until the mixture is smooth. Whisk in the remaining milk. Continue whisking over medium heat until the pudding thickens and comes to boil, about 8 minutes. Continue to boil 1 minute longer, whisking constantly. Remove the pudding from the heat. Add the chopped chocolate and vanilla; whisk until the chocolate melts and the pudding is smooth. Pour the pudding into a medium bowl and place a piece of plastic wrap directly over the pudding to prevent a film from forming at the top. Cool in the refrigerator until set, 5 to 6 hours. Whisk the chilled pudding until smooth, and then spoon it evenly into 4 dessert bowls. Top each pudding with a dollop of whipped cream, if desired, and serve. Nutrition Information Powered by Per serving (4 servings) Calories: 310 Fat: 9 g Saturated fat: 5 g Carbohydrates: 55 g Sugar: 47 g Fiber: 3 g Protein: 6 g Sodium: 142 mg Cholesterol: 15 mg Per serving (4 servings) Calories: 310 Fat: 9 g Saturated fat: 5 g Carbohydrates: 55 g Sugar: 47 g Fiber: 3 g Protein: 6 g Sodium: 142 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.